Creamy Fluffy Scrambled Eggs
Scramble eggs with smoked salmon, topped with cream cheese. Best serve with croissant, hot from the oven, or toasted bagel, and a cup of fresh fruits.
簡便家常小菜
 雜菜香炒豬肉片 材料﹕薄切片豬肉﹑蘑菇﹑珍珠筍﹑竹筍絲﹑蔥 (隨意﹕甘筍絲﹑銀芽﹑洋蔥﹑燈籠椒﹑馬蹄絲) 醬汁﹕XO醬﹑蠔油 |  瑤柱扒蘆筍 材料﹕蘆筍﹑冬孤﹑瑤柱(先以酒﹑麻油蒸軟) 醬汁﹕蠔油﹑上湯 |
乾炒牛河
材料﹕- 牛肉 250g 切片﹐少許梳打粉(或檸汁)﹑生抽﹑喼汁﹑生粉 醃30分鐘 （切忌用鹽醃﹐下鍋前灑點胡椒粉）
- 洋蔥1/2 個 垂直切條
- 芽菜適量
- 蔥2條 斜切段
生抽2大匙﹑老抽2大匙﹑糖1大匙﹑酒1大匙
河粉﹕我用泰國乾沙河粉200克﹐熱水浸發30分鐘（3杯滾水＋2杯室溫冷水）。
Scones
- All Purpose Flour....300 g || 200g (1.5 cups)
- Sugar.... 38 g || 30 g (raw)
- Baking powder....2½ tsp || 2 tsp
- Salt.... ¼ tsp ||
- Heavy Cream.... ½ cup || 40g + 60g milk if no egg
- Egg....1 Large || 1 egg + 90g milk (reserve to brush)
- Chilled Butter....8 T (112g) || 60g
- Soaked Raisin....Small amount
日式海綿芝士蛋糕 (with Homemade Raspberry Sauce)
- 忌廉芝士 250克
- 低筋麵粉 26克
- 鷹粟粉 14克
- 鮮奶 25毫升
- 蛋黃 2隻
- 蛋白 2隻
- 無鹽牛油 25克
- 砂糖 25克＋70克
- 鹽 少許 (約1/4茶匙)
- 新鮮檸檬汁 1-2茶匙
*忌廉芝士和雞蛋置室溫中回溫
低筋麵粉．鷹粟粉混合過同篩*
Chiffon Roll - all purpose flour recipe
Ingredients:- 3 Egg White
- 2 Egg Yolk
- Milk.....70ml
- Vegetable Oil.....40g
- Vanilla Oil.....1 tsp
- All Purpose Flour.....1/2 Cup (unbleached)
- Baking powder.....3/4 tsp
- Salt.....1/8 tsp
- Sugar.....1/4 cup
Chiffon Roll - cake flour recipe
Ingredients:- 2 Egg Yolk (large)
- 3 Egg White (large)
- Milk 66ml
- Oil 34g
- Cake Flour 66g
- Baking Powder 3/4 tsp
- Vanilla extract 1/2 tsp
- Sugar 48g
黑醋雞
糖醋汁:- 鎮江醋/意大利香醋(Balsamic)....6湯匙
- 白醋(我用白酒或萍果醋)...3湯匙
- 水... 2湯匙。
- 黃糖... 5湯匙
- 白糖... 5湯匙
- 薑汁 1湯匙
- 醬油 1湯匙
- 太白粉開水﹐勾芡備用
炸雞做法:
若鶏の竜田揚 香味ソース
鶏の唐揚げ若鶏の竜田揚 香味ソース
蛋撻
| Tart (Pastry Pie) | (make 30) |
| All Purpose Flour | 300 g (2 cups) |
| Butter (Chilled) | 9 TBP |
| Shortening | 3 TBP |
| Sugar | 1 TBP |
| Salt | ½ tsp |
| Iced Water | 90 ml |
1. Mix dry ingredients together and cut in butter and shortening until pea size.
2. Add iced water gradually into the mixture to form loose clumps.
3. Mix the dough into a ball and place it in Fridge for 1 hour.
4. Remove the dough from the fridge, and knead it and roll it out to form a thin sheet. Cut into tart shape and press into the tartlet.
日式照燒雞
雞上腿 (連皮, 去骨) 2 只
醃料
- 羌汁..............1大匙
- 日本漿油........1大匙
- 日本料理酒.....1大匙
照燒汁
- 日本漿油........2大匙
- 味醂..............1大匙
- 糖..................1大匙
鮮蝦雲吞
材料: - 中蝦 30只 (US size 30-40)
- 半肥瘦豬肉 200g
- 雲吞皮 40 張
- 蔥花 (4 顆)/ 韮王 適量
- 雞蛋 1 隻
做法:
- 雪蝦洗淨﹐粗鹽生粉連殼略為攪拌﹐再用清水沖洗至不起泡; 去殼去腸榨乾水份
- 開邊切半，刀背拍打; 蝦殼留用
- 鹽、麻油、胡椒粉、大地魚粉醃好備用
福建炒飯
2湯匙油將2隻打勻雞蛋炒至剛熟，下2碗白飯炒勻，保暖備用。叉燒/燒雞肉120克切粒﹑蝦120克切粒﹑蘆筍/芥蘭/西蘭花90克梗部切粒﹑冬菇2隻浸軟切粒﹑瑤柱浸軟及蒸孰 (冬菇瑤柱水留下備用)
用2湯匙油爆香薑片然後丟掉﹐下冬菇、蝦肉﹑芥蘭粒﹑少量調味料炒熟﹐贊酒﹐加入瑤柱及肉粒同炒﹐拌入芡汁炒勻熱透，淋飯面。
芡汁﹕ 蠔油﹑生抽﹑ 水(連浸冬孤水)半杯﹑ 太白粉2茶匙
冬菰滑雞煲仔飯
主要材料﹕雞上腿去皮去骨切方塊﹑臘腸﹑冬菰浸軟﹑半塊薑切薄片。雞肉醃料﹕鹽﹑胡椒﹑米酒﹑生抽﹑薑汁﹑糖﹑生粉。
2大匙油燒紅另外一只平底鍋﹐爆香一半薑片﹐下臘腸兜炒﹐下雞肉﹐煎香兩面﹐再下冬菰同時炒勻﹐所有材料爆香﹐贊酒﹐下醬汁(生抽﹑老抽﹑糖﹑浸菰水)炒勻﹐熄火備用。
白米砂煲內煮至水滾﹐轉中小火﹐約2-3分﹐米半熟時把炒香的菜餚鋪上飯面﹐最後放上剩餘的生薑﹐上蓋慢火煮10分﹐熄火焗5-10分。
* 用炒雞的鍋著吃時淋上的豉油汁(熟油﹑老抽﹑酒﹑糖)﹐更為原汁原味。
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