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2012年4月25日星期三

檸汁雞翼 Chicken Wings in Lemon Sauce

材料:

雞翼12隻
檸檬1個
白糖3茶匙
水70亳升

醃料:

醬油2茶匙
雞粉1茶匙
胡椒粉少許

做法:

1. 洗淨雞翼後, 用毛巾索乾, 放大碗內, 加入醃料拌匀醃30分鐘, 待用
2. 用刮皮器刮檸檬皮, 備用
3. 檸檬榨汁, 加入白糖及水, 混合, 待用 - (A)
4. 燒熱易潔鑊, 放入雞翼用中火煎至微黃
5. 加 (A) 落鑊, 浸過雞翼, 焗10分鐘至汁稠
6. 雞翼熟透後盛碟, 撒上檸檬皮作裝飾即可

Ingredients:

12 pcs Chicken wing
1 pc Lemon
3 teaspoon White sugar
70 ml Water

Marinade:

2 teaspoon Soy sauce
1 teaspoon Chicken powder
Ground white pepper

Method:

1. Clean then dry the chicken wings with kitchen towel. Then add marinade to it. Mix well and leave for 30 minutes. Set aside.
2. Zest the lemon then juice it. Add sugar and water to make a mixture. Set aside - (A)
3. Heat the non-sticky pan, add chicken wings and fry over medium heat until they turn lightly golden.
4. Add (A) into the pan, let it covers the chicken wings, then cook it for 10 minutes until the juice is thicken.
5. Place the cooked chicken wings on plate, sprinkle the lemon zest on top then serve.

刮皮器 Zest peeler

北海道牛奶雜苺布丁 Hokkaido Milk Pudding with Fresh Berries

材料:

北海道牛奶1公升
白砂糖8湯匙
漁膠粉2湯匙
士多啤梨適量
紅苺適量
藍苺適量
黑苺適量

做法:

1. 先將白砂糖和漁膠粉拌匀 - (A)
2. 用細火煮牛奶和(A), 不停攪拌直至A完全溶合
3. 然後倒模, 放於雪櫃雪至凝固
4. 布丁凝固後, 將士多啤梨、紅苺、藍苺和黑苺放上上面, 即成

Ingredients:

1 Litre Hokkaido milk
8 tablespoon White sugar
2 tablespoon Pure gelatine powder
Strawberries
Rasberries
Blueberries
Blackberries

Method:

1. Mix the white sugar and the pure gelatine powder in advance -(A)
2. Use small heat to boil the milk and (A), make sure (A) is fully melted
3. Pour the milk mixture into mold, freeze it in refrigerator
4. Put strawberries, rasberries, blueberries and blackberries on the top of the milk pudding

韓國泡菜炒飯 Korean Kimchi Fried Rice

材料:

冷飯2碗
泡菜1碗切細片
泡菜汁3湯匙
韓國辣椒醬1茶匙
紫菜絲適量
白芝麻適量
麻油適量

做法:

1. 先將韓國辣椒醬跟泡菜汁混合好, 備用.
2. 燒熱易潔鑊, 放泡菜和泡菜汁一起煮熱約3分鐘.
3. 加冷飯、麻油後去炒熱炒匀, 熄火.
4. 最後將紫菜絲、白芝麻加上炒飯面, 即成.

Ingredients:

2 bowls Cooked rice
1 bowl Bite sized Kimchi
3 tablespoon Kimchi juice
1 teaspoon Korean hot pepper paste
Shredded laver
White sesame seeds
Sesame oil

Method:

1. Mix the kimchi juice and Korean hot pepper paste.
2. On a heated non-sticky pan, put chopped kimchi and kimchi juice to cook about 3 minutes.
3. Put cooked rice and add sesame oil into the pan and stir it.
4. Transfer it to a plate. Sprinkle shredded laver and sesame seeds on top as garnish.