照烧鸡肉炒 番茄酱饭 ---- 台湾馆子
- 鸡腿丁，用照烧酱，姜粉，腌 10 分钟。
- 炒鸡蛋（ 1 个），盛出。
- 炒鸡丁，下米饭，翻炒，加 西红柿酱，鸡蛋。翻炒，出锅。
2012年3月4日星期日
2012年1月21日星期六
台式年糕
台式 年糕
http://www.jerry-leung.com/posts/post348.html
年糕食譜
糯米粉 400g
澄麵 200g
片糖 3片
水 600ml
油 一茶匙
年糕做法如下：
1. 先把糯米粉及澄粉攪勻
2. 用水把片糖煮溶
3. 糖水放涼後便可加到已攪勻的糯米粉及澄麵中，再加入一茶匙的油，攪勻至糊狀 (像芝麻糊的感覺就是了)
4. 在蒸盆上塗上一層油
5. 把攪好的粉漿倒入蒸盆
6. 大火蒸約90分鐘
這樣便成了！要一提的是，在超市是買不到年糕食譜中的澄麵的，但在雜貨舖就可以找到。購買時說要買「鄧」麵，說「情」麵的話店員可能反而會不明白。此外，也有椰汁年糕做法；方法就是以椰漿代替部份的水，至於需要多少椰漿，就真的要看自己的喜好了。
2011年12月31日星期六
2011年10月29日星期六
台式泡菜2
http://blog.xuite.net/zsr01/06/11984302
==============================================
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菜300g、紅蘿蔔50g、半條紅辣椒(去子切片)、醋、糖、鹽、水、甘草。
先準備200cc煮開，而糖與醋的比例約1.5:1，這邊加兩杯的糖大約煮到開始化了之後，加入甘草一起煮。這樣讓甘草味道融入水中，不需煮到滾有點溫度這樣糖會自動的化掉，關火放置旁邊等冷卻。
等糖水差不多冷卻後再加入白醋攪拌一下再加入四分之一茶匙的鹽，這就完成糖醋水了。
接著把高麗菜撕成片狀，之後往高麗菜上灑鹽約一茶匙，再加入紅蘿蔔一起醃漬，夏天大約四個小時後就會軟化出水。
瀝乾再裝入塑膠瓶中，加入辣椒片和糖醋水，蓋起瓶蓋後冷藏約兩天之後就會入味，這樣就完成正宗的台式泡菜
===========================================
先準備200cc煮開，而糖與醋的比例約1.5:1，這邊加兩杯的糖大約煮到開始化了之後，加入甘草一起煮。這樣讓甘草味道融入水中，不需煮到滾有點溫度這樣糖會自動的化掉，關火放置旁邊等冷卻。
等糖水差不多冷卻後再加入白醋攪拌一下再加入四分之一茶匙的鹽，這就完成糖醋水了。
接著把高麗菜撕成片狀，之後往高麗菜上灑鹽約一茶匙，再加入紅蘿蔔一起醃漬，夏天大約四個小時後就會軟化出水。
瀝乾再裝入塑膠瓶中，加入辣椒片和糖醋水，蓋起瓶蓋後冷藏約兩天之後就會入味，這樣就完成正宗的台式泡菜
===========================================
四川跳水泡菜
视频 http://v.youku.com/v_show/id_XMTk0MTYxNDky.html
http://v.youku.com/v_show/id_XMTk0MTYyMTky.html
料理美事王
水 8 杯 -- 烧开，晾凉
粗盐 4 勺 -- 趁水开时先放2勺，两天后再补2勺
白酒 30 -50 ml
花椒 1 小勺
圆白菜 半颗
鲜辣椒 4 根
空罐子里先加入圆白菜，辣椒，胡萝卜，姜等，再倒入泡菜盐水，加盖密封。
温度 26 -30 度，2-3天即可。
取出泡菜，加入新泡菜原料，补2 勺粗盐。
1天即可食用。
http://v.youku.com/v_show/id_XMTk0MTYyMTky.html
料理美事王
水 8 杯 -- 烧开，晾凉
粗盐 4 勺 -- 趁水开时先放2勺，两天后再补2勺
白酒 30 -50 ml
花椒 1 小勺
圆白菜 半颗
鲜辣椒 4 根
空罐子里先加入圆白菜，辣椒，胡萝卜，姜等，再倒入泡菜盐水，加盖密封。
温度 26 -30 度，2-3天即可。
取出泡菜，加入新泡菜原料，补2 勺粗盐。
1天即可食用。
2011年10月15日星期六
台版杨枝甘露
视频http://v.youku.com/v_show/id_XMjA4NTE3OTY4.html料理美食王
芒果泥
芒果冰激凌
西米
西柚
椰奶
西米的制作
保温瓶，加开水，闷25分钟。用凉白开冲洗两次。
芒果冰激凌
熟芒果，去核去皮，取块，冷冻，切小块，与冰激凌搅拌均匀。
芒果泥
芒果冰激凌
西米
西柚
椰奶
西米的制作
保温瓶，加开水，闷25分钟。用凉白开冲洗两次。
芒果冰激凌
熟芒果，去核去皮，取块，冷冻，切小块，与冰激凌搅拌均匀。
2011年9月26日星期一
葡式蛋挞
青龙版 http://www.xinshipu.com/%E8%91%A1%E5%BC%8F%E8%9B%8B%E6%8C%9E-12067.htm
蛋液：
鲜奶油140ml，
鲜奶140ml，
糖40克，
蛋黄3个，
低粉7克，
炼乳15ml，（可省略）
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
君之版 http://blog.sina.com.cn/s/blog_4a5089ff01008nc7.html
蛋液：
淡奶油180克，
牛奶140克，
细砂糖80克，
蛋黄4个，
低筋面粉15克，
炼乳15克（可省略）
蛋液：
鲜奶油140ml，
鲜奶140ml，
糖40克，
蛋黄3个，
低粉7克，
炼乳15ml，（可省略）
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
君之版 http://blog.sina.com.cn/s/blog_4a5089ff01008nc7.html
蛋液：
淡奶油180克，
牛奶140克，
细砂糖80克，
蛋黄4个，
低筋面粉15克，
炼乳15克（可省略）
台版葡式蛋塔
视频 http://www.youtube.com/watch?v=91CYxHHmSMY&feature=related
蛋黄 100g
糖 50g
牛奶 50g
鲜奶油 200g
蛋挞皮 10 个
蛋黄 100g
糖 50g
牛奶 50g
鲜奶油 200g
蛋挞皮 10 个
Pastéis de Nata
视频 http://www.youtube.com/watch?v=USeKSLon0n8
portuguese custard tarts
500 g flour + 1 tsp salt
250 g butter , soften
1000ml whole milk
60 g flour + 20 g corn flour
375 g sugar
7 egg yolk
1 whole egg
1, make a dough, set aside 1 hour
2, heat the milk, add lemon peel and cinnamon
3, roll out, spread the butter, fold, put into fridge 15 mins
4, roll out, spread the butter, roll up, cut into 12
5, cut-sides up, thumbs dip into water, push the puff pastry. into the muffin molds, bottom and sides. set aside 1-2 hours.
6, beat together egg yolks and milk, to make the custard
7, pour the custard to about 3/4 full of tart.
8, put into oven, max, 20 min
portuguese custard tarts
500 g flour + 1 tsp salt
250 g butter , soften
1000ml whole milk
60 g flour + 20 g corn flour
375 g sugar
7 egg yolk
1 whole egg
1, make a dough, set aside 1 hour
2, heat the milk, add lemon peel and cinnamon
3, roll out, spread the butter, fold, put into fridge 15 mins
4, roll out, spread the butter, roll up, cut into 12
5, cut-sides up, thumbs dip into water, push the puff pastry. into the muffin molds, bottom and sides. set aside 1-2 hours.
6, beat together egg yolks and milk, to make the custard
7, pour the custard to about 3/4 full of tart.
8, put into oven, max, 20 min
Pastéis de Nata2
http://dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1532/Recipe.cfm
Pastéis de Nata-Portuguese Egg Custard Tarts in Diana's Recipe Book
Pastry:
2 cups flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons (1 1/4 sticks/5 oz./141g) chilled unsalted butter, cut into 1/4-inch cubes
5 to 7 tablespoons ice water
Custard:
1 tablespoon cornstarch
1 1/2 cup heavy cream
1 cup granulated sugar
6 egg yolks
Instructions:
Make The Pastry:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 (1-second) pulses.
Drizzle 5 tablespoons of the ice water over the mixture. Pulse several times to work the water into the flour. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap. Refrigerate for at least 1 hour.
On a lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. (If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds. Repeat with the remaining dough. Place the tin in the freezer for 5 minutes. Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins. Line dough cups with cupcake papers and fill with dried beans or pastry weights. Bake at 350°F/180°C for 10 minutes to set.
Make The Custard
Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl. Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves. Check for sugar granules with a spoon; none should remain.
In a small bowl, blend the yolks with a fork until smooth. Add the yolks to the cream mixture, stirring gently to combine.
Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity. Bake at 350°F/180°C until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes. (The custard will continue to cook.) Cool completely in the tin. The pastéis are best when eaten the same day.
Makes 12 tarts.
Source:
David Leite, Leite's Culinaria (www.leitesculinaria.com).
David Leite has adapted the recipe from "Foods of the Azores Islands" by Deolinda Maria Avila (Self-published, 1977).
Pastéis de Nata-Portuguese Egg Custard Tarts in Diana's Recipe Book
Pastry:
2 cups flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons (1 1/4 sticks/5 oz./141g) chilled unsalted butter, cut into 1/4-inch cubes
5 to 7 tablespoons ice water
Custard:
1 tablespoon cornstarch
1 1/2 cup heavy cream
1 cup granulated sugar
6 egg yolks
Instructions:
Make The Pastry:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 (1-second) pulses.
Drizzle 5 tablespoons of the ice water over the mixture. Pulse several times to work the water into the flour. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap. Refrigerate for at least 1 hour.
On a lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. (If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds. Repeat with the remaining dough. Place the tin in the freezer for 5 minutes. Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins. Line dough cups with cupcake papers and fill with dried beans or pastry weights. Bake at 350°F/180°C for 10 minutes to set.
Make The Custard
Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl. Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves. Check for sugar granules with a spoon; none should remain.
In a small bowl, blend the yolks with a fork until smooth. Add the yolks to the cream mixture, stirring gently to combine.
Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity. Bake at 350°F/180°C until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes. (The custard will continue to cook.) Cool completely in the tin. The pastéis are best when eaten the same day.
Makes 12 tarts.
Source:
David Leite, Leite's Culinaria (www.leitesculinaria.com).
David Leite has adapted the recipe from "Foods of the Azores Islands" by Deolinda Maria Avila (Self-published, 1977).
Pastéis de Nata3
http://allrecipes.com/Recipe/portuguese-custard-tarts---pasteis-de-nata/detail.aspx
Portuguese Custard Tarts - Pasteis de Nata
Ingredients
- 1 cup milk
- 3 tablespoons cornstarch
- 1/2 vanilla bean
- 1 cup white sugar
- 6 egg yolks
- 1 (17.5 ounce) package frozen puff pastry, thawed
Directions
- Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
- In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
- Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
澳门葡式蛋挞
http://gourmettraveller88.com/2009/06/02/portuguese-egg-custard-tarts/
Recipe adapted from Café Favorites Makes 12
Pastéis de Nata / portuguese custard tarts / 澳门葡式蛋挞 Lord Stow’s Bakery from Macau
Ingredients:
Directions:
Notes:
Recipe adapted from Café Favorites Makes 12
Pastéis de Nata / portuguese custard tarts / 澳门葡式蛋挞 Lord Stow’s Bakery from Macau
Ingredients:
- 100g caster sugar
- 2 tbsp cornflour
- 1/3 cup (80 ml) water
- 4 fresh egg yolks (large eggs)
- 300ml cream
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 ready-rolled sweet puff pastry
- cinnamon (optional for sprinkle on top)
- powdered sugar (optional to sprinkle on top)
- butter for greasing the muffin molds
Directions:
- Grease a 12-hole muffin mould with some butter.
- Preheat oven to 220°C.
- Whisk the egg yolks in a bowl, set aside.
- Mix the cornflour and water in a small bowl, set aside.
- In a stainless steel saucepan, add in the sugar, cream and gradually whisk in the egg yolks, turn to medium heat and keep stirring with a whisk until all sugar is dissolved, the cream and egg yolks are mixed well.
- While the mixture is slowly heating up, slowly pour in the cornflour mixture. Keep stirring to avoid lumps and until the mixture thickens and become custard.
- Unwrap the puff pastry, fold into half and then roll it up from the short side like a swiss roll.
- Divide the pastry into 12 equal round pastry dough.
- Cut-sides up, roll each small dough into a round piece on a lightly floured surface into a 10cm round. Push the rounds into the muffin molds with the sides sticking out, don’t worry they will strink when they are in the oven.
- Divide and spoon the custard into the each holes to about 3/4 full.
- Bake for about 2o minutes.When out of oven, let it stand for 5 minutes before lifting them to cool on wire rack.
- Optional, sprinkle some cinnamon and powder sugar for even more authenticity.
- Best served when they are piping hot or warm.
Notes:
- The recipe says mix the cornflour with sugar, cream, water and egg together, I find this will cause lumps so it’s better to dissolve the cornflour first with water.
- I used a spoon to help stirring the custard as after some custard may stick to the bottom, I use the back of the spoon to help to avoid curds forming and ensuring the custard is smooth.
2011年6月19日星期日
台式泡菜1
超脆的台式泡菜
1.把高麗菜洗淨 均勻灑點鹽(等待時間長就少灑 時間短就多灑些)
2.等菜出水 把鹽洗淨 手動擰乾菜(這時菜白白的地方應該還硬硬的 菜還保持一點溼度)
3.備薑絲 辣椒絲 一層白菜 一層絲放到罐子裡(辣度可以自己調)
4.重點來囉!!!! 雪碧和白醋一比一的比例 把罐子剩餘的空間填滿
在冰箱放個半天 就很好吃了~~~
台灣泡菜的文化，是有受到韓國的影響，只是，韓國泡菜都多偏辣居多。但是，台灣做的泡菜也有不像 韓國這麼辣、麻的。就以上面這張照片的泡菜來說，這我們一般都稱之為台式泡菜。用料非常簡單，高 麗菜、胡蘿蔔絲，然後用鹽、大蒜、白醋、糖、辣椒去調味。有的比較講究的，像這盤九豐記的，吃出 來的酸味，就不僅是白醋的酸，應該還有像是梅子或是檸檬的酸，而且因為有辣椒的關係，所以帶點微 辣。而加糖的目的，是要稍為緩和酸味，卻不會明顯的吃出甜味。台式泡菜通常用高山上生產的高麗菜 ，做出來才會清脆鮮甜，用鹽醃過，去除多餘水分，更會讓高麗菜更脆。然後再依照個人口味，依序加 入醋、梅子、檸檬、糖、辣椒等去調味。要酸點的，白醋、梅子等加多一點，要辣一點的辣椒放多一點 。但是，不管每一家怎麼做，都是帶酸和微辣，但不會甜，甜的泡菜誰要吃？所謂的甜也是青菜本身的 甜味，絕對不是加糖的那種甜啦。但是，台式的酸辣和韓國泡菜的酸、辣等級是不同的，口味也不同。 韓國的較霸道些，台灣的泡菜就較清爽。尤其是做好以後，再冰鎮過後，真的是冰冰涼涼、酸酸辣辣， 口感清脆爽口，真的很好吃。可以當正餐（午、晚餐）的餐前小菜，或是吃飯、吃麵配著吃，甚至是偶 爾拿來當零食小嚐一下。但是絕對不會有人想拿泡菜來當「清粥小菜」的，不是像Wiki上面寫的， 早餐配粥吃的小菜，不是的。早餐吃得較清淡，不會太酸也不會太辣的。
台灣泡菜的文化，是有受到韓國的影響，只是，韓國泡菜都多偏辣居多。但是，台灣做的泡菜也有不像 韓國這麼辣、麻的。就以上面這張照片的泡菜來說，這我們一般都稱之為台式泡菜。用料非常簡單，高 麗菜、胡蘿蔔絲，然後用鹽、大蒜、白醋、糖、辣椒去調味。有的比較講究的，像這盤九豐記的，吃出 來的酸味，就不僅是白醋的酸，應該還有像是梅子或是檸檬的酸，而且因為有辣椒的關係，所以帶點微 辣。而加糖的目的，是要稍為緩和酸味，卻不會明顯的吃出甜味。台式泡菜通常用高山上生產的高麗菜 ，做出來才會清脆鮮甜，用鹽醃過，去除多餘水分，更會讓高麗菜更脆。然後再依照個人口味，依序加 入醋、梅子、檸檬、糖、辣椒等去調味。要酸點的，白醋、梅子等加多一點，要辣一點的辣椒放多一點 。但是，不管每一家怎麼做，都是帶酸和微辣，但不會甜，甜的泡菜誰要吃？所謂的甜也是青菜本身的 甜味，絕對不是加糖的那種甜啦。但是，台式的酸辣和韓國泡菜的酸、辣等級是不同的，口味也不同。 韓國的較霸道些，台灣的泡菜就較清爽。尤其是做好以後，再冰鎮過後，真的是冰冰涼涼、酸酸辣辣， 口感清脆爽口，真的很好吃。可以當正餐（午、晚餐）的餐前小菜，或是吃飯、吃麵配著吃，甚至是偶 爾拿來當零食小嚐一下。但是絕對不會有人想拿泡菜來當「清粥小菜」的，不是像Wiki上面寫的， 早餐配粥吃的小菜，不是的。早餐吃得較清淡，不會太酸也不會太辣的。
2011年5月23日星期一
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