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.

Curry Chicken with Broccoli, Carrot, Potato, Onion and Baby Sweet Corn

Serve 4-6

Ingredients:

2 pcs Boneless Chicken Thigh
1 pc Broccoli
1 pc Carrot
1 pc Potato
1 pc Onion
1 pack Baby Corn
2 cans Curry with Coconut Milk Paste (small)
1 teaspoon Chicken Powder
1 tablespoon Oil
Ground Black Pepper

Method:

1. Cut all the ingredients into bite sized pieces.
2. Marinade the chicken with chicken powder for 20 minutes.
3. Heat the oil in the wok, stir fry the chicken until 80% done. Transfer it to a plate. Set aside.
4. Add all the vergetables into the wok, add curry paste and cook for 10 minutes.
5. Return the chicken into the wok with the vegetables, add a dash of black pepper and cook for 3 more minutes. Done.

Stir fried Burdock Root and Carrot 和風牛蒡紅蘿蔔絲

Ingredients:

2 pcs Burdock root
3/4 pc Carrot
1 teaspoon Vinegar
Sesame seeds

Seasoning:

2 tablespoon Sake
1/2 tablespoon Sugar
1 tablespoon Soy sauce
1 tablespoon Mirin

Method:

1. Rinse the burdock root. Then use a small knife to scratch its surface, remove rootlets and dirt. Avoid using a peeler when preparing the burdock root because its outer layers are full of nutrients, fiber and flavour.
2. Julienne the burdoc root then soak into a bowl of water with vinegar in order to prevent its oxidation. Set aside for 5 minutes. Then rinse and drain.
3. Julienne the carrot as the same size as the burdock root.
4. Heat up the frying pan with 1 tablespoon of oil, stir fry the burdock root until it turns soft.
5. Add carrot into the frying pan. Add seasoning and stir fry until the liquid is almost completely reduce.
6. Transfer it to a serving plate, sprinkle some sesame seeds on top then serve.


材料:

牛蒡2條
紅蘿蔔3/4個
白醋1茶匙
芝麻少許

調味:

清酒2湯匙
糖1/2湯匙
醬油1湯匙
味醂1湯匙

做法:

1. 牛蒡洗淨後用刀鋒刮去外皮.
2. 牛蒡切絲後, 放在一碗己混有白醋的清水中浸泡約5分鐘, 以防止氧化變色. 然後稍微沖洗後瀝乾.
3. 紅蘿蔔跟牛蒡一樣切絲.
4. 在炒鍋中下1湯匙食油加熱, 先炒牛蒡至軟身.
5. 加入紅蘿蔔炒, 然後下調味拌勻, 炒至水份全被吸収.
6. 盛碟並灑上芝麻. 即成.

Potato Salad in Japanese Style 日式馬鈴薯沙律

Ingredients:

1 pc Potato (Large)
1 pc Cucumber
1/4 pc Onion
Few slices of Carrot

Seasoning:

2 tablespoon Japanese Kewpie Mayonnaise
A pinch of Salt
A pinch of Black Pepper

Method:

1. Peel the potato then cut into bite size pieces. Steam it for 12 minutes until fully cooked.
2. Slice the cucumber, sprinkle a pinch of salt and mix it well. Set aside for 10 minutes. Then squeeze out the juice.
3. Shred the onion.
4. Mash the steamed potato, add cucumber, onion, carrot. Then mix well with the mayonnaise and black pepper. Serve.

材料:

馬鈴薯(大)1個
青瓜1條
洋葱 1/4個
紅蘿蔔片適量

調味:

日本蛋黃醬2湯匙
鹽少許
黑胡椒碎少許

做法:

1. 馬鈴薯去皮, 切細件, 然後隔水蒸12分鐘至熟透.
2. 青瓜切薄片, 灑少許鹽待10分鐘至出水, 然後揸亁水份.
3. 洋葱切絲.
4. 將蒸熟的馬鈴薯壓成泥, 加入青瓜、洋葱、紅蘿蔔、蛋黃醬和黑胡椒碎拌匀, 即成.

日式炒麵 Japanese Yakisoba Noodles

材料:

日式炒麵餅3個
日式豬肉片180克
銀芽80克
椰菜葉6片
紅蘿蔔 2/3個
京葱1條
蒜茸2湯匙
木魚碎適量
青苔碎適量

豬肉調味: 雞粉1茶匙

Yakisoba 汁:

蠔油2湯匙
醬油1茶匙
清酒1湯匙
麻油少許
胡椒粉少許

做法:

1. 豬肉片切1吋闊, 加入調味拌匀, 待用
2. 銀芽洗淨, 瀝水, 待用
3. 椰菜葉洗淨, 切成1吋長闊大小, 待用
4. 紅蘿蔔切絲, 待用
5. 京葱對角切斜段, 待用
6. 燒熱油1湯匙, 放入麵餅, 加2湯匙清酒炒至熱, 盛起, 待用
7. 燒熱油1湯匙, 將豬肉炒至熟透, 盛起, 待用
8. 將椰菜及紅蘿蔔炒至軟身, 加入蒜茸、京葱、銀芽、豬肉、麵及Yakisoba 汁快手炒匀
9. 撒上木魚碎及青苔碎上面後即成

Ingredients:

3 pcs Yakisoba noodles
180 gram Sliced pork
80 gram Bean sprouts
6 pcs Cabbage leaves
2/3 pc Carrot
1 pc Long green onion
2 tablespoon Minced garlic
Bonito flakes
Aonori green laver

Marinade for pork: 1 teaspoon Chicken powder

Yakisoba sauce:

2 tablespoon Oyster sauce
1 teaspoon Soy sauce
1 tablespoon Sake
A few drops Sesame oil
A pinch Ground white pepper

Method:

1. Cut the pork into 1" pieces, marinade then set aside.
2. Rinse and drain the bean sprouts. Set aside.
3. Rinse the cabbage, cut into strips then chop into 1" pieces. Set aside.
4. Shredded the carrot. Set aside.
5. Cut the long green onion into pieces diagonally. Set aside.
6. Heat 1 tablespoon of oil, put the noodles in a wok. Add 2 tablespoon of sake and stir fry it until hot. Then put it on a plate. Set aside.
7. Heat 1 tablespoon of oil, stir fry the pork until done. Put it on a plate. Set aside.
8. Stir fry the cabbage and carrot until they turn soft, add minced garlic, long green onion, bean sprouts, pork, noodles and Yakisoba sauce and stir them quickly and evenly.
9. Serve it on a plate and sprinkle the bonito flakes and aonori green laver on top of it.

春日壽司 Spring Sushi

材料:

珍珠飯6豌
紅蘿蔔1個
青瓜1條
蟹柳1包
鷄蛋3隻
壽司用紫菜1包

壽司飯調味:

白醋1 1/2 湯匙
雞粉1 1/2 茶匙
糖1茶匙

鷄蛋調味:

雞粉1茶匙
糖1茶匙


做法:

1. 準備壽司飯: 將剛煮熟之白飯放入大碗中, 拌匀調味, 放涼至少45分鐘, 待用
2. 紅蘿蔔切幼條, 待用
3. 青瓜切幼條, 待用
4. 鷄蛋拂匀, 加調味拌匀, 用易潔鑊慢火煎成蛋卷, 放涼, 切條, 待用
5. 用少量熱水將紅蘿蔔及蟹柳煮1分鐘,  放涼, 待用
6. 將紫菜放上壽司竹墊, 平均放上一層白飯於中間
7. 放紅蘿蔔、青瓜、鷄蛋及蟹柳於飯面上
8. 將壽司慢慢用竹墊捲好
9. 將壽司條取出, 切件約2厘米厚, 即可上碟

溫馨提示: 請預備一條濕毛巾, 每次切完就抹一抹, 這會切得容易一點, 唔會有飯粒黏在刀鋒


Ingredients:

6 cups Cooked Japanese rice
1 pc Carrot
1 pc Cucumber
1 pack Crab meat
3 pcs Eggs
1 pack Roasted laver

Seasoning for sushi rice:

1 1/2 tablespoon Vinegar
1 1/2 teaspoon Chicken powder
1 teaspoon Sugar

Seasoning for eggs:

1 teaspoon Chicken powder
1 teaspoon Sugar

Method:

1. Prepare sushi rice: add freshly cooked rice in a large bowl, mix with seasoning and stir it evenly. Cool down for at least 45 minutes. Set aside.
2. Cut the carrot into strips. Set aside.
3. Cut the cucumber into strips. Set aside.
4. Whisk eggs, add seasoning and mix well. Use a non-sticky pan with low heat to form an egg roll. Cool it down then cut into strips. Set aside.
5. Use boiling water to cook the carrot and crab meat for 1 minutes. Cool down. Set aside.
6. Place a sheet of laver on the sushi bamboo mat, spread a layer of rice in the centre of it evenly.
7. Place carrot, cucumber, egg and crab meat on top of the layer of rice.
8. Use the bamboo mat and roll it up gently.
9. Remove the bamboo mat and cut the sushi roll into 2 cm thick pieces. Place them on a plate then serve.

Tips: Prepare a wet towel to wipe the knife while cutting the sushi, it will make it slice easier.

夀司竹墊 Sushi bamboo mat