Chicken Teriyaki 日式照燒雞

Serve 3

Ingredients:

3 pcs Boneless Chicken Thigh

Marinade:

2 tablespoon Soy Sauce
2 tablespoon Sake
2 tablespoon Mirin

Method:

1. Rinse and dry the chicken thigh. Cut it into bite-sized pieces. Then marinade for 30 minutes.
2. Heat up a non-sticky pan, cook the chicken with marinade until done, marinade sauce reduce. Garnish with your favourite colourful vegetables then serve.

三人用

材料:

無骨雞肶肉3隻

醃料:

醬油2湯匙
清酒2湯匙
味醂2湯匙

做法:

1. 洗淨及抹乾雞肶肉, 切成球, 然後醃30分鐘.
2. 燒熱易潔煎pan, 將雞球連醃料汁液放下煎pan, 煮至汁稠. 加上顏色豐富之拌菜上碟, 即成.

Braised Beef Short Ribs and Carrot & Onion in Black Pepper Sauce 黑椒牛仔骨

Ingedients:

4 pieces Beef Short Ribs
1/3 pc Shredded Carrot
1/2 pc Onion Slices
1 pc Sliced Shallot
2 tablespoon Oil

Marinade:

1 tablespoon Soy Sauce
2 teaspoon Coarsely Grated Black Pepper

Seasoning:

1 tablespoon Soy Sauce
1 teaspoon Brown Sugar
3/4 cup Water
Ground Black Pepper

Method:

1. Rinse and chop each piece of beef short ribs into 3 - 4 slices. Add marinade and mix well for 30 minutes.
2. Heat up the pan with oil, cook the beef short ribs until 80% done. Push them to the side then add the carrot and onion to stir fry.
3. Add seasoning and braise until all ingredients are done and flavourful and the sauce reduce. Serve.

材料:

牛仔骨4件
紅蘿蔔絲1/3個
洋葱絲半個
乾葱片少許

醃料:

醬油1湯匙
粗粒黑胡椒粉2茶匙

調味:

醬油1湯匙
黄糖1茶匙
清水3/4杯
黑胡椒粉少許

做法:

1. 牛仔骨洗淨, 每件切成3 - 4塊, 加入醃料拌勻約30分鐘.
2. 於pan中燒熱油, 放入牛仔骨煎至8成熟, 推至pan一邊, 放入紅蘿蔔絲和洋葱絲炒勻.
3. 加入調味燴煮片刻, 至材料熟透入味及汁減少即成.

Mini Hamberger Steak 迷你漢堡扒

10 Servings 十份

Ingredients:

280 gram Minced Beef
120 gram Minced Pork
1/2 pc Onion (small)
2 tablespoon Bread Crumbs
2 tablespoon Milk
1 pc Egg
2 1/2 teaspoon Chicken Powder
1 teaspoon Ground Black Pepper
2 tablespoon Oil

Sauce:

2 tablespoon Ketchup
2 tablespoon Soy Sauce
1 tablespoon Brown Sugar

Method:

1. Dice the onion. Heat up the non-sticky pan, add 1 teaspoon of oil then stir fry the onion until transparent. Transfer it to a plate and cool down. Set aside.
2. Mix the bread crumbs well with milk.
3. In a large bowl, use a hand to mix all the meat with chicken powder, ground black pepper until sticky.
4. Then add (1), (2) and egg into (3) and mix well again.
5. Divide (4) into 10 portions, put each portion on left hand then pass it to right hand and return to left hand this action for at least 10 times to form the round shape. Continue this action for the rest of the portion. *{so the air of the meat can come out easily and won't break the shape of the steak while cooking}
6. Put the 10 portions of steaks on a tray. Then press the middle of the steaks one by one.
7. Heat up a non-sticky pan and add the rest of the oil in it, pan fry the steaks for 5 - 6 minutes (around 2 -3 minutes per side) with small heat until done. Then transfer them on the plate.
8. Pour the sauce on the pan and cook it to hot. Spoon the sauce on the top of the steaks then serve.

材料:

免治牛肉280克
免治豬肉120克
洋葱半個(細)
麵包糠2湯匙
牛奶2湯匙
雞蛋1隻
雞粉2 1/2茶匙
黑胡椒粉1茶匙
油2湯匙

汁:

茄汁2湯匙
醬油2湯匙
黃糖1湯匙

做法:

1. 洋葱切丁. 燒熱易潔pan, 加1茶匙油炒洋葱至透明. 上碟後放涼, 備用.
2. 將麵包糠和牛奶混合好.
3. 準備1隻大碗, 用手將免治牛肉和免治豬肉跟雞粉和黑胡椒粉拌好, 攪拌至黏黏的感覺.
4. 將 (1) 和 (2) 和雞蛋加入 (3)中, 再次攪勻.
5. 將 (4) 分成10份. 拿每1份肉在左右手中來回拍打, 就像接球的動作做至少10次以搓成餅狀. *{ 作用是將肉裹的空氣打出來, 煎的時候才不會裂開 }
6. 將打好後的迷你肉扒排好在盤子上, 然後在每一塊扒的中間壓凹一下.
7. 燒熱pan, 加入餘下的油, 將肉扒煎 5 - 6 分鐘 ( 每面煎約 2 - 3 分鐘 ) 至熟透. 上碟.
8. 將汁放入易潔pan內煮熱, 然後淋上肉扒上面即成.