Cantonese Cooking Tutorials

Stir-Fried Glutinous Rice, ( Dim Sum ), 生炒糯米飯

2011-09-25T20:48:00.000+02:00

Stir fried glutinous rice is a popular dish mainly in winter. I love to eat this and I wanted to make a video to show you all how to make it. I hope you enjoy it.

Please click here for more information on glutinous rice.

Ingredients for 2 bowls of rice :

1. 140 gram = 4.9 oz, Thai glutinous rice, wash and soak in the water for 6 hours then sieve out the water

Fry ingredients:

1. 2 chinese sausages, wash with warm water, divide in middle and cut into slices
2. 30 small dried shrimps, wash
3. 2 dried scallops, wash and soak in water, tear it into small pieces
4. 3 medium size chinese mushrooms,remove stems, wash and soak in water until soft, cut in small dices
5. 1 spring onion, wash and divide cut white, green parts
6. An egg, beaten add in 1/2 tsp oil

Seasoning 1.

50 ml water = 1. 70 fl oz, ( including the soaking scallops and chinese mushrooms ), or add some more water

seasoning 2.

1. 1 tsp shaoxing wine
2. 1 tsp oyster sauce
3. 1 tsp light soy sauce
4. 1/3 tsp sugar
5. 7 tsp water ( only use 5 tsp, another 2 tsp for reserve, maybe no need )
6. a pinch of pepper
7. 1/3 tsp salt

材料: 2 碗料

1. 1 杯量米杯泰國糯米 = 140 克 = 4. 9 oz, 洗淨, 用冷開水浸 6 小時後, 濾出, 備用.

炒材料:

1. 2 條臘腸, 用溫水洗去塵, 中間切開切片
2. 30 粒蝦米, 洗淨
3. 2 粒瑤柱, 洗淨, 浸水後撕開, 浸水留用
4. 3 個中冬茹, 去蒂, 洗淨, 浸水至軟切粒, 浸水留用
5. 1 條青蔥, 洗淨, 切分白, 綠片粒
6. 1 旦雞蛋, 打勻後加入半茶匙油混合

調味 1
1. 50 ml 水 = 1. 70 fl oz, ( 浸瑤柱和冬茹水, 不夠加水 ),
2. 半茶匙雞粉

調味 2
1. 1 茶匙紹興酒
2. 1 茶匙蠔油
3. 1 茶匙生抽
4. 1/3 茶匙糖
5. 7 茶匙水 ( 先放入 5 茶匙 ) 餘下或許會用
6. 少許胡椒粉
7. 1/3 茶匙鹽

Cantonese white cut chicken, 蒸白切雞

2011-09-25T20:12:00.002+02:00

White cut chicken is a very typical dish of cantonese cuisine. I made a video teaching how to make it as it is really very popular among cantonese people and often when you live abroad it is hard to find this dish.

Please click here for more information on white cut chicken.

Ingredients:

1. 1, 210 gram chicken = 42.7 oz
2. some ginger
3. 3 green onion
4. some salt
5. 6 tsp Shao xing wine

Topping:
some sesame oil
some slices spring onion

Sauce 1.
1. 2 tbsp oil
2. 1 tsp ground ginger
3. 1/4 tsp sugar
4. 1/3 tsp salt
5. pinch of pepper

Sauce 2.
1. 2 tsp oyster sauce
2. 1/2 tsp light soy sauce
3. 1 tsp cold water

Tip for steaming time:

Today I use 1, 210 gram = 42. 7 oz around 40 mins
1, 270 gram = 44. 8 oz around 47 mins
1, 300 gram = 45. 9 oz around 50 mins
steaming time may vary depending on the heat

材料:
1. 一只光雞大約 1, 210 克 = 42. 7 oz
2. 一些薑
3. 三條青蔥
4. 一些鹽
5. 六茶匙紹興酒

面攃:
少許麻油

裝飾:
少些青蔥絲

汁 1. 薑蔥汁
1. 2 湯匙油
2. 1 茶匙薑茸
3. .1/4 茶匙糖
4. 1/3 茶匙鹽
5. 少許胡椒粉

汁 2..
1. 2 茶匙蠔油
2. 半茶匙生抽
3. 1 荼匙凍滾水

備大約: 今天的雞 1, 210 克 = 42.7 oz 蒸 40 分 1, 270 克 = 44. 8 oz 焗 47 分, 1, 300 克 = 45. 9 oz 焗 50 分, 大家爐火不同請留意

Buddha's delight, 羅漢齋

2011-09-25T19:34:00.001+02:00

Buddhas delight is a famous vegetarian dish. I made a video explaining how to make this buddhist dish. I hope it will also delight you.

Please click here for more information on buddhas delight.

Ingredients;
1. 5 chinese mushrooms, wash and soak
2. 1 snow fungus, soak for 1 hour
3. some jelly ear, wash and soak
4. 18 ginkgo nuts, wash and peel off the skin
5. half can = 5 whole straw mushrooms
6. 30 dried lily flowers, wash and soak
7. 7 carrot slices
8. 3 slices fried tofu
9. 11 pea pods
10. 3 slices ginger
11. 1 clove garlic, ( not for Buddhism )
12. 5 slices lettuce

Seasoning1 :
1. 2 tbsp oyster sauce
2. 1 tbsp shao xing rice wine
3. 1 tbsp light soy sauce
4. 2/3 tsp sugar
5. 1/2 tsp salt
6. 75 ml water

Seasoning 2:
1. 200 ml water
2. 1 tsp vegetable broth powder

Thickener:
1 1 tsp corn starch
2. 3 tsp water

Topping:
1 tsp sesame oil

材料:
1. 冬茹 x 5 , 去蒂, 洗淨, 浸軟
2 雪耳 1 個, 一小時前浸軟, 洗淨
3. 黑木耳少許, 洗淨, 浸軟
4. 白果 18 粒, 去皮, 洗淨
5. 草茹整個半罐, 大約 5 粒
6. 金針 30 條, 洗淨浸軟
7. 紅蘿蔔 x 7 片
8. 炸豆腐 x 3 荷蘭豆 11 條, 去側根
9. 荷蘭豆 11 條, 去側根
10. 薑片 x 3
11. 蒜頭 1 粒切片, ( 如信佛教就不要 )
12. 生菜 5 塊, 洗淨

調味料: 1
1. 2 湯匙蠔油
2. 1 湯匙紹興酒
3. 1 湯匙生抽
4. 2/3 茶匙糖
5. 半茶匙鹽
6. 75 ml 水

調味料: 2
1. 200 ml 水
2. 1 茶匙什菜粉

.打獻:
1 茶匙豆粉
2. 3 tsp 水

沐面: 1 茶匙麻油

Chinese fried fish, 煎魚

2011-09-25T19:24:00.001+02:00

Pan Fried Fish, this is very tasy and easy you can do it with nearly all kinds of fish, I used a trout in this video. This is also often made for chinese new year celebrations.

Ingredients:

1. one trout
2. 1 slice of ginger

Marinade:

1. 2 tsp shao xing rice wine
2. 1/2 tsp salt

材料:
1 條鱒魚
2. 1 片薑

調味:

1. 2 茶匙紹興酒
2. 半茶匙鹽

8 treasures glutinous rice balls. 八寶湯丸

2011-09-25T19:18:00.001+02:00

I made some glutinous rice balls also known as Tong Yuan. My filling consists of 8 different nuts, but you can substitute the filling as you like.

Please click here for more information on glutinous rice balls.

Filling ingredients:
1. 2 x macadamia, if it salty, wash and dry with kitchen paper
2. 1 walnut
3. 3 x cashew
4. 4 x peanut
5. 1 tsp ground hazelnut
6. 2 tsp chopped almond
7. 2 tsp pine nuts
8. 2 tsp white sesame
9. 20 gram = 4 .5 tbsp icing sugar, sieved
10. 10 gram = around 4 tsp soft butter
( 1 to 8 mix nuts all together around 34 gram = 1. 20 oz )

Dough:

1. 20 gram = around 4 tbsp wheat starch
2. 80 gram glutinous rice flour = 2.8 oz
3. 100 ml = 3. 38 fl oz + 2. 5 tbsp hot water
4. 1 tsp oil

Syrup:
1. 200 ml = 6.76 fl oz water
2. 2 or 3 small slices ginger
3. half bar of brown sugar, wash

餡材料:
1. 2 粒澳洲堅果, 如有鹽洗一次用紙抹乾
2. 1 個合桃
3. 3 粒腰果
4. 4 粒花生
5. 1 茶匙榛子碎
6. 2 荼匙杏仁粒
7. 2 茶匙松子仁
8. 2 茶匙白芝麻
9. 20 克 = 4 湯匙半糖粉, 先濾
10. 10 克 = 大約 4 茶匙軟牛油
( 1 至 8 果仁含共大約 34 克 = 1. 20 oz )

皮材料:
1. 20 克 = 大約 4 湯匙登粉
2. 80 克糯米粉 = 2.8 oz
3. 100 ml = 3. 38 fll oz 加入 2 湯匙半熱水
4. 1 茶匙菜油

糖水料:
1. 1 碗水 = 200 ml = 6. 76 fl oz
2. 2. 3 片小薑
3. 半塊片糖, 洗一次

Checkerboard. Yin yang. Zebra stripe cookies, 跳棋盤, 陰陽, 班馬絛紋曲奇

2011-09-25T19:07:00.001+02:00

I made some black and white/ checkerboard cookies. With a little fantasy you can make all kinds of variations. I hope you enjoy this.

White colour ingredients:

1. 130 gram = 4. 59 oz sieved flour
2. 75 gram = 2.65 oz butter, room temperature
3. 55 gram = 1. 95 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract

Black colour ingredients:
1. 80 gram = 2. 8 oz sieved flour
2. 60 gram = 2. 12 oz butter, room temperature
3. 40 gram = 1. 41 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract
7. 20 gram = 8 - 9 tsp cocoa powder

Checkerboard 13 cookies
Yin yang 4 - 5 cookies
Zebra stripe 28 cookies
104 gram = 3. 66 oz

白色材料:

1. 130 克 = 4. 59 oz 先濾熱粉
2. 75 克 = 2.65 oz 牛油, 室溫
3. 55 克 = 1.95 oz 糖粉
4. 少許鹽
5. 半個 = 1 湯匙大雞蛋黃
6. 少許雲呢拿香液

以上槎成軟麵糰, 用一張長 40 cm 保鮮紙蓋面

黑色材料:

1. 80 克 = 2. 8 oz 先濾麵粉
2. 60 克 = 2. 12 oz 牛油, 室溫
3. 40 克 = 1. 41 oz 糖粉
4. 少許鹽
5, 餘下半只雞蛋黃
6. 少許雲呢拿香液
7. 20 克可可粉 = 8 - 9 茶匙 cocoa 粉

以上槎成軟麵糰後分 2 份, 大約 104 克 = 3. 66 oz 一份用保鮮紙包放雪櫃一小時..
白色槎成軟麵糰分 2 份, 一份 104 克, 和餘下一份用保鮮紙包放雪櫃一小時.

陰陽模材料:
1. 餅模 5 cm 距離,
2. 一個茶燈模,
3. 剪 2 枝小飲筒,
4. 一些膠紙,
5. 木筷子

1 小時後從雪櫃取出麵糰

第一個. 跳棋盤: 13 個
白和黑麵糰, 榐 11 cm 長, 每色 2 條, 四面 1. 5 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片

第二個陰陽: 4 - 5 個
做跳棋盤餘下麵糰做 3 mm 厚塊.
再放雪櫃一小時.

第三個班馬條紋: 28 個
餘下白和黑色各放一起,
白色榐 20 cm 長, 上下距離 15 cm 闊.
黑色榐 20 cm 長, 上下距離 11 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片

跳棋盤和陰陽, 先熱焗爐 150 C 度, 放中層, 焗 11 分, 關火, 2 分後取出放架攤凍
班馬條紋, 先熱焗爐 150 C 度, 放中層, 焗 13 分, 關火, 2 分後取出放架攤凍

X'mas cookies mamalade,聖誕果醬曲奇

2011-09-25T18:56:00.001+02:00

Here I made some delicious christmas cookies. They are filles with marmalade and look super cute. I hope you will like them.

Please click here for more information on christmas cookies.

Ingredients for 36 cookies
1. 70 gram = 2. 47 oz sieved flour
2. 1/2 tsp sieved baking powder
3. 100 gram = 3. 5 oz ground almond, or other kind
4. 60 gram = 2. 12 oz sugar
5. 3 tsp cinnamon sugar, or other kind
6. 1 tsp rum, or other flavour
7. 1/2 tsp cinnamon powder
8. 50 gram = 1. 77 oz butter, cut in slices
9. half egg = 4 tbsp
10. a pinch of salt
11. 1. 5 tbsp chocolate flakes

Topping:
1. some sugar powder
2. 5 tbsp strawberry mamalade, or other marmalade

材料: 36 個曲奇
1. 70 克 = 2.47 oz 麵粉, 先濾
2. 半茶匙發粉, 先濾
3. 100 克 = 3. 5 oz 杏仁磨碎粉, 或其它果仁
4. 60 克 = 2. 12 oz 糖
5. 3 茶匙玉桂粉糖, 或其它如雲呢拿
6. 1 茶匙 rum 香液, 或其它
7. 半荼匙玉桂粉
8. 50 克 = 1. 77 oz 牛油, 切片
9. 半只旦, 打混 = 大約 4 湯匙
10. 少許鹽
以上槎成粉糰, 分 2 份, 其中一份加入 1. 5 湯匙朱古力片..

焗爐先熱 140 C , 放中屬, 焗 15 分, 關火, 等 3 分後取出放架攤凍

面裝飾:
1. 一些糖粉
2. 5 湯匙士多啤利果醬, 可用其它. ( 在微波爐打熱)

Creme caramel, pudding custard 焦糖雞蛋布甸

2011-09-25T18:49:00.001+02:00

Creme Caramel is a very popular dessert. Here I made a video teaching how to make it. It tastes so wonderful... it is perfect as a dessert or just without any reason at any time of the day!

Please click here for more information on creme caramel.

Caramel ingredient :
1. 100 gram sugar = 3. 5 oz
2. 2 tbsp hot water

Pudding ingredients ;
1. 400 ml milk = 13. 5 fl oz
2. 80 gram sugar = 2. 8 oz
3. 1 tsp vanilla extract
4. 5 large eggs
5. 200 gram fresh cream = 6. 7 fl oz
6. some butter for the moulds

焦糖材料 :
1. 100 克糖 = 3. 5 oz
2. 2 湯匙熱水

布甸材料:
1. 400 ml 奶 = 13. 5 fl oz
2. 80 克糖 = 2. 8 oz
3. 1 茶匙雲呢拿香液
4, 5 只大雞蛋
5. 200 克鮮忌廉 = 6. 7 fl oz
6. 一些牛油擦模

Siu Mai ( Dim Sum ), 燒賣

2011-09-25T17:45:00.001+02:00

Beside Ha Gao Siu Mai is the second famous and popular dim sum. I made a video on how to make these and I really hope you all will enjoy it.

Please click here for more information on Siu Mai.

Ingredients: 12 - 14 wonton wrappers

For 12 - 14 pieces Siu Mai

1. 100 gram pork = 3. 5 oz
2. 2 chinese mushrooms
3. 2 slices ginger
4. 1 green onion
5. 12 - 14 peas
6. 180 gram shrimps = 6. 35 oz

pork marinade:
1. 1/4 sugar
2. a pinch of pepper
3. 1/2 tsp chicken essence
4. 1/2 tsp corn starch
5. 2 tsp shaoxing wine
6. 1 1/2 tsp light soy sauce
7. 3 tsp water

Shrimps meat marinade:
1/2 tsp salt

stir all ingredients together add 2 tsp sesame oil.mix together.
Put in fridge for 1 hour

12-14 塊燒賣皮

材料: 12- 14 個燒賣
1. 100 克瘦豬肉 = 3.5 oz , 切小粒後剁爛些
2. 2 粒冬姑, 洗淨, 去頭, 浸軟切小粒
3. 2 片薑切小粒
4. 一條青蔥切小粒
5. 12 至 14 粒青豆
6. 180 克蝦肉 = 6. 35 oz, 切小粒剁爛些

醃料:
1. 1/4 茶匙糖
2. 少許胡椒粉
3. 半茶匙雞粉
4. 半茶匙豆粉
5. 2 茶匙紹興酒
6. 1 1/2 茶匙生抽
7. 3 茶匙水
以上拌勻 1 分鍾

蝦肉加入半荼匙鹽拌一分鍾
所有材料混合拌 2 分後加入 2 茶匙麻油拌勻, 放雪櫃一小時

Almond Chocolate Birthday Cake, 杏仁朱古力生日蛋糕

2011-09-25T17:40:00.001+02:00

Here I made a birthday cake. It is made of several layers has marzipan and chocolate... and just look at it... doesn't it look delicious?

For more information on birthday cakes please click here.

Ingredients:
1. 40 gram butter =1.4 oz
2. 230 gram dark chocolate = 8.11 oz
3. 80 ml orange juice = 2.7 fl oz
4. 80 gram sugar = 2.8 oz
5. 2 tbsp rum
6. 1/2 tsp rum extract
7. 100 gram ground almond = 3.52 oz
8. 6 large eggs, separate white and yolk
9 1/3 tsp salt
10. 50 gram sieved flour = 1.76 0z

Filling:
1. 500 gram yoghurt = 17.64 oz
2. 130 gram sugar = 4.58 oz
3. 1/2 tsp lemon juice
4. 18 gram white gelatine, = 4 tbsp ,check add how much water on bag
5. 400 gram whipping cream = 14.11 oz

24 cm cake pan
some parchment paper and butter

Topping:
1. 150 gram strawberry jam = 5.3 oz
2. 200 gram marzipan = 7 oz
3. 250 gram chocolate icing = 8.8 oz
4. some rasped white chocolate
5. some decoration

180 C, middle rack, bake 25 - 26 mins, check with woodpick, turn off heat, set for 5 mins, put a small cloth between the door for 10 mins, take it out for 15 mins to chill, then take off tin and parchment paper, leave to chill.

材料:
1. 40 克牛油 = 1.4 oz
2. 230 克黑色苦朱古力 =8.11 oz
3. 80 ml 橙汁 = 2.7 fl oz
4. 80 克糖 = 2. 8 oz
5. 2 湯匙 rum 酒
6. 半茶匙 rum 香液
7. 100 克杏仁碎 = 3. 52 oz
8. 6 只 ( 大雞蛋, 分開白和黃 )
9. 1/3 茶匙鹽
10. 50 克先濾麵粉 = 1.76 oz

餡:
1. 500 克酸奶酪流質, yoghurt = 17. 64 oz
2. 130 克糖 = 4.58 oz
3. 半茶匙檸檬汁
4. 2 包 = 18 克魚膠粉, 4 tbsp, 看包裝加水份
5. 400 克鮮忌廉 = i. 40 oz

24 cm 焗盆
一些油紙和牛油

面裝飾:
1. 200 克杏仁糕 = 7 oz
2. 150 克士多啤利果醬, 微波爐溶 = 5.3 oz
3. 250 克朱古力液 = 8.8 oz
4. 一些白朱古力碎
5. 隨意加裝飾

焗180 C , 放中層, 25 至26 分, 捶竹試熟否, 關火, 焗 5 分, 塞布在門角 10 分, 取出攤凍 15 分, 去架, 去帶, 去油紙等完全攤凍.

Fried Tofu, Home style Tofu, 炸豆腐, 家常豆腐

2011-09-25T17:04:00.001+02:00

Hi there. Here I made some fried Tofu. You can simply fry it and eat it with a sauce or add it in some sauce with chicken and mushrooms...

For more information o Tofu please click here.

Ingredients:
1. 400 gram Tofu = 14.11 oz
2. some striped bamboo shoots
3. some green onion striped and some diced
4. some red pepper striped and some diced
5. sliced ginger, cut in strips
6. 2 chinese mushrooms, wash, soak and strip.
7. 40 gram chicken meat = 1.4 oz, you can use pork, beef or just leave it out

Chicken meat Marinade:
a pinch of sugar, pepper, chicken essence, corn starch, Shaoxing wine, light soy sauce, 1/2 tsp water

Sauce;
1. 2 tbsp oyster sauce
2. 2 tsp shaoxing wine
3. 1 tsp sugar
4. 1/2 tsp chicken essence
5. a pinch of pepper
6. 1 tsp corn starch
7. 100 ml water = 3.38 fl oz

400 ml oil = 13.53 fl oz
some corn starch

材料:
1. 400 克豆腐 = 14.11 oz
2. 一些竹筍絲
3. 6 - 7 段青蔥和少許切粒
4. 5 - 6 條紅椒條和少許切粒
5. 一片薑切絲
6. 2 只冬姑, 洗淨, 浸軟, 切絲
7. 40 克雞胸肉 = 1.4 oz 切片, 可用豬肉, 牛肉或素食

雞肉醃料:
少許糖, 胡椒粉, 雞粉, 豆粉, 紹興酒, 生抽, 半茶匙水拌勻.

調味料:
1. 2 湯匙蠔油
2. 2 茶匙紹興酒
3. 1 茶匙糖
4. 半茶匙雞粉
5. 少許胡椒粉
6. 1 茶匙豆粉
7. 100 ml 水 = 3.38 fl.oz

400 ml 炸油 = 13.53 fl oz
一些粟米粉

Hand made noodles, shanghai style fried noodles, soup noodles. 拉麵

2011-09-25T16:33:00.001+02:00

I tried to make some hand made noodles. These came out pretty similar to japanese udon and they were perfect for soups or to make shanghai fried noodles. I hope you enjoy.

Please click here for more information on shanghai fried noodles.

Ingredients:
1. 250 gram flour ( all purpose flour ) = 8.8 oz
2. 1/3 tsp salt
3. 140 ml water ( Tap water ) = 4.73 fl oz
4. some Bok Choy
5. 300 gram pork = 10.58 oz
6. 1 tsp dark soy sauce
7. some light soy sauce
8. tsp hondashi ( fish powder )
9. some sesame oil
10. a pinch of pepper
11. some oil

Pork marinade;
1. 1 tbsp light soy sauce
2. 1 tbsp rum
3. a pinch of sugar
4. 1 tbsp water
5. 1 tsp corn starch
6. 1 tbsp oil

麵材料:
1. 250 克先濾麵粉 = 8.8 oz
2. 1/3 茶匙鹽
3. 140 ml 水 ( 水喉水 ) = 4.73 fl oz
材料:
1. 一些小白菜, 洗淨切開莖和葉
2. 300 克瘦肉切絲 = 12.58 oz
3. 一些油
4. 一荼匙老抽
5. 一茶匙生抽
6. 一茶匙魚粉
7. 一些麻油
8. 少汻胡椒粉

肉醃料:
1. 1 湯匙生抽
2. 1 湯匙 rum 酒
3. 少許糖
4. 1 湯匙水
5. 1 茶匙豆粉
6. 1 湯匙油
做:
麵粉加入鹽拌勻, 隨少加入水拌勻槎 5 分成麵糰, 放半荼匙油擦勺, 蓋面 30 分.
醃肉絲:
1 湯匙生抽, 1 湯匙 rum 酒, 少許糖, 1 湯匙水拌勻, 加入1 茶匙豆粉拌勻後加入1 湯匙油拌勻放雪櫃 30 分.

取出麵糰放些麵粉在桌上, 槎 3 分後, 分 2 份, 1 份放回盆內蓋面, 桌上放些麵粉, 另 1 份用雙手指推大些木棍榐成長四方形, 厚度像筷子用刀切條, 麵條放雙手中指, 雙指頭按著輕力移動拉長些, 雙手搖麵條幾下, 放在木棍上.
沸水放入麵條用筷子輕力拌移, 蓋面煮沸教小火, 放筷子蓋面煮 1 分後取出放凍水 1 分後取出, 備用.
熱 pan 放 3 湯匙油放入肉絲炒將熟推旁, 再放 1 湯匙油放入菜莖炒幾下放入菜葉, 放 1 湯匙雞粉, 少許胡椒粉拌勻至熟, 取出一部份做湯麵. 餘下肉料加入已煮粗麵炒乾身些, 加入 1 茶匙老抽, 1 荼匙生抽拌勻, 試味, 放些麻油, 上海炒麵, 上碟.
餘下一份麵糰取出, 像前份一樣做法手指推大些, 榐成四方薄塊切條, 雙手輕力拉長放木棍上, 沸水放入麵條用筷子輕拌移, 蓋面煮沸像上次倣法, 筷子蓋面, 放凍水.
炒熱部外取出肉料, 加些生抽炒勻關火.
一茶匙魚粉放在湯碗, 加入一湯匙生抽, 少許麻油和加些煮麵水, 放入麵條拌勻和炒熱肉料, 試味.

Ha Gao (Steamed shrimp dumplings) Dim Sum 蝦餃

2011-09-25T16:26:00.001+02:00

Ha Gao is one of the typical dimsums known all over the world. The hard part about these is to make the wrapper and steam them in a way the filling will get cooked while the wrapper will not break and get translucent... well to make it short. I made it and it came out great. I hope this video will help you to make Ha Gao at home as well.

Please click here for more information on Ha gao.

Ha Gao 12 pieces

Ingredients;
1. 1 slice of ginger
2. 2 tbsp striped bamboo shoots
3. 10 medium shrimps 105 gram = 3.7 oz ( without shells )

Shrimps marinade:
1. 1/4 tsp salt
2. a pinch of sugar
3. a pinch of pepper
4. 3/4 tsp chicken essence ( powder )
5. 1/2 tsp corn starch
6. 1 tsp sesame oil

Wrapper:
1. 60 gram wheat starch = 2.11 oz
2. 25 gram tapioca flour = 0.88 oz
3. a pinch of salt
4. 1 tsp oil
5. 100 ml boiling water = 3.38 fl oz

Put some oil on baking paper and set the Ha Gao on them in the steamer

蝦餃 12 只

材料:
1. 10 只中蝦, 去殼, 去腸, 洗淨, 抹乾後淨重 105 克 = 3.7 oz
2. 2 湯匙竹筍絲, 洗淨, 用紙抹乾水, 切粒
3. 1 片簿薑, 切粒

調味:
1. 1/4 茶匙鹽
2. 1/5 荼匙糖
3. 少許胡椒粉
4. 3/4 荼匙雞粉
5. 半茶匙豆粉
6. 1 茶匙麻油

做:
蝦切 1 開 4 , 剁碎些, 放入保鮮紙內用槌拍爛些, 放在盆內加入薑粒, 竹筍絲粒, 調味料 1 至 4 拌勻, 加入豆粉又拌勻起膠後, 再加入麻油又拌勻後, 放入雪櫃一小時.

皮做法:
1. 60 克澄面粉 = 2.11 oz
2. 25 克菱粉 = 0.88 oz
3. 少許鹽
4. 1 茶匙菜油
5. 100 ml 沸水( 滾) = 3.38 fl oz

做法:
一個圓形底身略窄盆 ( 容易拌粉料), 加入澄面粉, 菱粉, 鹽和菜油拌勻, 倒入沸水, 快速向一方向拌勻成粉糰狀 , 趁還熱用手槎成粉糰, 見沒有粉粒, 用濕布蓋面等 5 分鍾.

5 分後取出榐成腸形, 切 12 份. 放回盆內濕布和碟蓋面.

餡科分 12 份
取出一粒皮料榐戍薄塊 ( 像餃子皮形狀), 放一份餡, 摺起成形. 放在已攃油蒸紙上, 水沸大火蒸 6 分 ( 大家火力不同, 時間或有差別 )

Fried rice with shrimps, 蝦炒飯

2011-09-25T16:00:00.001+02:00

Fried rice is so classic! Everyone likes it, you can do it with nearly any ingredients and it is so simple! Here I made a video on fried rice with shrimps. Please keep in mind that you can substitute any ingredients by something else. I hope you enjoy.

For more information on fried rice please click here.

Ingredients:
1. 12 medium size shrimps
2. 30 peas
3. some chive
4. 1 clove garlic
5. some leek
6. half onion
7. 2 eggs
8. 2 bowls steamed rice

材料:
1. 12 只中蝦,去殼, 切開去腸, 洗淨用布或紙抹乾
2. 30 粒青豆
3. 少許青蔥粒
4. 1 粒蒜頭切粒
5. 一些大蔥切粒
6. 半個洋蔥切粒
7. 2 只旦
8. 2 碗白飯

調味;
1. 半茶匙
2. 少許胡椒粉
3. 1 湯匙生抽, 片中說 1 茶匙是錯的, 請原請

做:
水沸放青豆煮大約 2 分取出
pan 熱放 2 湯匙油, 加入打拌旦, 炒熟取出.
pan 熱放 1 湯匙油, 加入蒜粒, 洋蔥粒炒幾下後, 放入中蝦炒將熟, 倒入 2 碗白飯炒幾下加入大蔥粒, 加入半茶匙鹽, 少許胡椒粉, 1 湯匙生抽炒香, 加入巳熟炒旦, 青豆炒幾下, 關火. 放些青蔥粒炒幾下.

HongKong style borscht soup recipe, 羅宋湯

2011-09-25T15:54:00.000+02:00

Borscht actually is a russian soup but it is very popular in China as well. The chinese Borscht soup is slightly different than the russian original, you can use pork or beef for it. In this recipe I used pork.

Please click here for more information on borscht soup.

Ingredients:
1. 800 gram pork bones = 28. 22 oz
2. 2 potatoes
3. 1 carrot
4. some leek
5. some celery
6.1 medium onion
7. 7 small tomatoes
8. 2 cabbage leaves
9. 1,6 liters water = 54 fl oz
Add some salt or some chicken essence before serving.

材料:
1. 800 克豬骨 = 28. 22 oz
2. 2 個薯仔
3. 1 條紅羅白
4. 一些大蔥
5. 一些西芹
6. 1 個中洋蔥
7. 7 個小番茄
8. 2 塊揶菜
9. 3 湯碗水 = 1,6 liters = 54 fl oz

做:
煲水要浸過豬骨, 水沸後加入豬骨煮沸後, 教小火煲 8 分後, 洗乾淨豬骨幾次.
一條紅羅白切粒, 切些大蔥, 切些西芹, 一個中洋蔥切粒, 七個小番茄切開去頂, 二塊揶菜切小塊, 切二個薯仔放水浸著.
3 湯碗水放大煲煮沸後, 加入洗淨豬骨, 加入薯仔, 加入其它蔬菜, 大火煮沸後教小火煲 2 小時.
2 小時後關火, 休息1 小時和取出薯仔, 壓爛後倒回湯內, 開大火煮沸後教小火煲 45 至1 小時見豬骨離肉就可以關火, 食前放些鹽, ( 隨個人口味放鹽或些雞粉, 如湯有餘留給明天, 要先煮沸, 不要再拌動湯, 因天氣關係, 湯很容易變壞的 )

Zucchini soup with pork, 夏南瓜肉片湯

2011-09-25T15:28:00.000+02:00

I often get requests for soups. Here is a soup that I personally really like and that is easy to make and very tasty. I hope you will enjoy.

Ingredients;
1. 1 zucchini / courgette
2. 135 gram pork = 4.76 oz
3. 5 small chinese dry mushrooms, wash and soak in water for 30 mins
4. 3 dry scallops, wash and soak in water for 30 mins
5. 2 small slices ginger
6. 300 ml = 2 rice bowls water, 10. 14 fl oz
7. some sesame oil

Pork:
1. a pinch of sugar
2. 1 tsp light soy sauce
3. 1 tsp rum
4. 2 tsp water
5. 1/2 tsp corn starch
6. 1 tsp oil

材料:
1. 1 條夏南瓜
2. 135 克瘦豬肉 = 4.76 oz, 洗淨切片
3 5 只小冬姑, 洗淨, 去頭, 放水浸蓋面, 浸 30 分.
4. 3 粒貝柱, 洗淨, 放水浸 30 分.
5. 2 小片薑
6. 300 ml = 2 飯碗水, 10.14 fl oz
7. 少許麻油

醃肉料:

1. 少許糖
2. 1 荼匙生抽
3. 1 荼匙 rum 酒
4. 2 茶匙水
5. 半茶匙豆粉
6. 1 茶匙菜油

做:
瘦豬肉洗淨抹乾, 切薄片, 放入少許糖, 1 茶匙生抽, 1 茶匙 rum 酒, 2 茶匙水拌勻後, 加入半茶匙豆粉拌勻後, 再加入 1 茶匙油拌勻後放雪櫃 30 分.
1 條夏南瓜, 洗淨, 切顏尾和刨皮, 切粒, 2 小片薑切絲, 貝柱撕絲, 冬姑切粒,
放薑絲在 pot , 倒入 2 飯碗水煮沸, 放入冬姑粒和些浸水, 放入貝柱絲和浸水在底的水不要, 或許有沙. 放入刨瓜皮蓋面煮沸後, 教小火煮 5 分.
5 分後放入瓜粒煮沸, 教小火再煮 5 分後, 取出瓜皮, 教大火放入醃肉片拌開, 放些雞粉, 少許鹽, 肉熟就可以. 食前淋少許麻油在面.

3 kinds of Smoothies, 3 種冰沙

2011-09-25T14:58:00.000+02:00

Smoothies are healthy and tasty and especially during the hot days of summer they are very refreshing. Here I wanted to give you some ideas how to make a refreshing fruity drink at home. Please enjoy.

For more information on smoothies please click here.

Ingredients:

1 ) Cherries, milk and strawberry yogurt Smoothie

1. 150 ml = 5 fl oz milk
2. 150 gram = 5. 3 oz strawberry yogurt
3. 8 sweet cherries

2 ) Tropical Smoothie with Ice cream

1. 200 ml = 6. 8 fl oz milk
2. some mix fruits, ( honeydew, pineapple apple, pear, grapes and mandarin )
3. 5 raspberries
4. mango - pineapple ice cream

3 ) Melon Smoothie

1. 100 ml = 3.4 fl oz multiple fruit juice
2. some muskmelon
3. some honeydew
4. some peach
5. some nectarine
Suggestion:
You can use canned fruits as well. Frozen fruits work as well but you should defrost them 45 mins before blending.

第一個
車厘子, 奶和士多啤利酸奶流質 = yogurt 冰沙

材料:
1. 150 ml = 5 fl oz 奶
2. 150 克= 5. 3 oz 士多啤利酸奶流質 = yogurt
3. 8 粒大甜熟車厘子
做:
8 粒大甜熟車厘子, 洗淨去實, ( 做之前放冰箱 30 分左右, 令水果凍些, 好飲些.).
放 150 ml 奶在打拌器, 加入 150 克士多啤利酸奶流質, 8 粒大甜熟車厘子在機打拌, 見水果爛就可以.

第二個:
雜果冰沙跟雲糕

材料:
1. 200 ml = 6. 8 fl oz 奶
2. 一些雜果 ( 蜜瓜, 菠蘿, 梨, 堤子和柑等)
3. 5 粒覆盤子
4. 一個芒果菠蘿雪糕
做:
放. 200 ml 奶在打拌器,加入一些雜果 ( 蜜瓜, 菠蘿, 梨和柑等)
和 5 粒覆盤子, 一個芒果菠蘿雪糕打爛水果就可以.

第三個:
蜜瓜冰沙跟多種果汁

材料:
1. 100 ml = 3. 4 fl oz 多種果汁
2. 一些哈蜜瓜
3. 一些蜜瓜
4. 一些桃
5. 少許油桃
做:
放 100 ml 多種果汁在打拌器, 一些哈蜜瓜, 一些蜜瓜, 一些桃和少許油桃打爛就可以

註: 打冰水果要做前 45 分前解冰, 因太硬會令攪拌器機損壞, 和先放入流質入攪拌器令機容易移動. 罐裝水果都可以做.

2 kinds of Almond Pudding, 豆漿和椰汁, 2 種杏仁豆腐

2011-09-25T14:45:00.000+02:00

Almond Pudding is popular in HongKong, Japan and southeast asia in general. It is sweet and often served as a dessert in dimsum restaurants. It is soft and can be cut in dices, depending on the way you make it it can be harder or softer and vary in the taste.

For more information on Almond Pudding please click here.

Ingredients;
1. 500 ml = 16. 91 fl oz soy milk
2. 2 tbsp water
3. 1 pack agar agar powder, avaiable in asian supermarket
4. 55 gram = 1. 94 oz sugar
5. 1 tbsp almond extract

2. Coconut milk almond pudding

ingredients:
1. 250 ml = 8. 45 fl oz coconut milk
2. 250 ml = 8. 45 fl oz milk
3. 2 tbsp water
4. 1 pack agar agar powder
5. 55 gram = 1. 94 oz sugar
5. 1 tbsp almond extract
some mixed fruit juice or sugar water.

1. 豆漿奶杏仁豆腐

材料.
1. 500 ml = 16. 91 fl oz 豆漿奶
2. 2 湯匙水, 隨你
3. 55 克 = 1. 94 oz 糖
4. 1 包燕菜粉, 東南亞超級市場, 包裝不同留意水分量說明
5. 1 湯匙杏仁香液

做:
pot 加入 500 ml 豆漿奶, 放入一包燕菜粉拌勻後, 加入 2 湯匙水, 加入 55 克糖拌勻後, 開大火煮, 見有煙出, 改教小火煮沸後, 關火在熱爐上拌2 分, 和加入 1 湯匙杏仁香液拌勻後, 用濾器濾過豆漿奶, 用匙取出泡沫, 等攤凍, 凝結.

2. 椰汁杳仁豆腐

1. 250 ml = 8. 45 fl oz 椰水
2. 250 ml = 8. 45 fl oz 牛奶
3. 2 湯匙水, 隨你
4. 55 克 = 1. 94 oz 糖
5. 1 包燕菜粉, 東南亞超級市場, 包裝不同留意水分量說明
6. 1 湯匙杏仁香液

做:
pot 加入 250 ml 椰水, 250 ml 牛奶, 2 湯匙水,1 包燕菜粉拌勻, 加入 55 克糖拌勻後, 開大火煮, 見有煙出, 改教小火煮沸後, 關火在熱爐上拌勻, 和加入 1 湯匙杏仁香液拌勻後, 用濾器濾椰水奶, 用匙取出泡沫, 等 20 分.
20 分後用手拌器拌勻, 有泡要取出, 又等 10 分後, 又拌勻, 等攤凍, 凝結.

3 小時後, 用利刀切四方粒.
加入雜果.
隨意加入果汁或糖水.

BBQ baked apple dessert, 焗蘋果

2011-09-24T22:06:00.000+02:00

Baked apple usually is a typical german dessert for the wintertime but you can also make it in summer in your grill and serve it with ice cream. I hope you enjoy.

Ingredients;
1. 2 apples
2. 40 raisins
3. 3 tbsp Rum
4. some sugar
5. 2 tsp chopped almonds
6. 2 tsp marmalade
7. 2 tsp honey
8. 2 tsp cinnamon
9. 2 small dices butter
10. some sliced almonds

Serve with vanilla ice cream

材料:
1. 2 個蘋果
2. 40 粒提子乾
3. 3 湯匙 rum 酒
4. 少許糖
5. 2 茶匙杏仁粒
6. 2 茶匙果醬
7. 2 茶匙蜜糖
8. 2 茶匙玉桂粉
9. 2 粒牛油, 骰子大
10. 一些杏仁片
做:
40 粒提子乾, 加入 3 湯匙 rum 酒, 少許糖拌勻, 等 30 分.
蘋果去蕊實放錫紙盆, 放少許檸檬汁在蘋果內.
放入 2 茶匙杏仁粒在提子料內, 2 茶匙果醬, 2 茶匙蜜糖和 2 荼匙玉桂粉拌勻後, 放在蘋果內, 最後在上面放一粒骰子大的牛油. 洒上杏仁片.
焗爐 200° C 度, 蓋面焗蘋果 40 至 45 分, 一定要蘋果裂開, 焗完切開 4 份.

旁跟雲呢拿雲糕.

BBQ chicken skewer, 燒雞串

2011-09-24T22:03:00.000+02:00

Skewers are a popular snack to make at bbqs. Here is an idea I had and I hope you will like it.

Ingredients: For 3 skewers

1. chicken breast cut in 12 medium dices
2. 9 pineapple chunks
3. onions
4. red, yellow and green bell pepper

Marinade;
1. 4 tsp light soy sauce
2. 2 tsp rum
3. a pinch of sugar
4. some of minced garlic
5. some of minced ginger
6. 1/2 tsp corn starch
7. 1 tbsp oil

Sauce;
use the leftover marinade and add
1. 1 tsp sesame oil
2. 1 tsp light soy sauce
3. 1 tsp white wine
4. a pinch of sugar
5. 1 tsp water

Honey water:
1. 2 tsp honey
2. 1 tsp water

serve with sweet chilli sauce

材料: 3 個雞串

1.雞胸肉切 12 粒
2. 菠蘿粒 9 粒
3. 洋蔥 9 片, 切四方形
4. 紅椒 3 粒, 切四方形
5. 黃椒 3 粒, 切四方形
6. 青椒 3 粒, 切四方形

醃料:
1. 4 茶匙生抽
2. 2 茶匙 rum 酒
3. 少許糖
4. 少許蒜茸
5. 少許薑茸
6. 半茶匙豆粉
7. 1 湯匙油

做:雞粒放盆, 放入 4 茶匙生抽, 2 茶匙 rum 酒, 少許糖, 少許蒜茸, 少許薑茸,半茶匙豆粉拌勻後, 加入1 湯匙油再拌勻後, 放雪櫃 3 小時或過夜入味.

1. 竹簽捶雞肉, 捶入菠蘿, 紅椒, 洋蔥, 雞肉,
2. 捶入菠蘿, 黃椒, 洋蔥, 雞肉,
3. 捶入菠蘿, 青椒, 洋蔥, 雞肉,
成一串, ( 竹簽頂要有餘個空, 雞肉容易跌出)
如此做其餘的串

攃料:
餘下醃料加入
1. 1 茶匙麻油
2. 1 茶匙生抽
3. 1 茶匙白酒
4. 少許糖
5. 1 茶匙水
以上拌勻, 備用

蜜糖水:
1. 2 荼匙蜜糖
2. 1 茶匙水

燒爐 200° C 度熱, 放雞串後蓋面, 5 至 6 分後, 攃汁, 雞串後又擦汁, 再蓋面焗 6 分後, 見熟雞串全身擦蜜糖水, 放有火處燒乾身和香些. ( 大家爐有分別, 時間有分差請留意), 旁踉泰甜雞醬.

BBQ chicken wings, 燒雞翼

2011-09-24T21:57:00.000+02:00

Here I made some bbq chicken wings. The secret is in the honey! I think chicken wings should not be missing at any bbq so I hope my video will inspire you.

Ingredients:
8 chicken wings, washed, cleaned and drained

Marinade:
1. 1 tsp minced garlic
2. 1/2 tsp minced ginger
3. 2 tbsp Rum
4. 3 tbsp light soy sauce
5. 1/2 tsp red pepper powder
6. half medium sized minced onion
7. 2 tbsp pear juice
8. 1/2 tsp sugar
9. 3/4 tsp salt
10. 2 tbsp oil

Honey water:
1. 2 tbsp honey
2. 1 tbsp water

材料:
1. 8 只雞翼, 去毛, 洗淨和抹乾.

調味:
1. 1 茶匙蒜茸
2. 半茶匙薑茸
3. 2 湯匙 rum 酒
4. 3 湯匙生抽,
5. 半茶匙紅椒粉
6. 半個中洋蔥磨碎
7. 2 湯匙梨汁
8. 半茶匙糖
9. 3/4 茶匙鹽
10.2 湯匙油

做:
雞翼放盆, 加入1 茶匙蒜茸, 半茶匙薑茸, 2 湯匙 rum 酒, 3 湯匙生抽, 半茶匙紅椒粉, 半個中洋蔥磨碎, 2 湯匙梨汁, 半茶匙糖, 3/4 茶匙鹽拌勻.後, 放入 2 湯匙油又拌勻, 放雪糰櫃 5 小時, 最好過夜.

蜜糖水:
1. 2 湯匙蜜糖
2. 1 湯匙水

燒:
燒爐 200° C 度熱, 放雞翼擦醃過用的醃料汁, 蓋面 10 分後,
又擦醃料汁, 雞翼反身, 又蓋面 10 分後, 雞翼熟擦蜜糖水全身, 在有火處燒乾身些, 留意很容易焦.

BBQ 2 kinds of pizza bread, 2 種 BBQ 多士

2011-09-24T21:54:00.000+02:00

This is so easy to make and so yummy you can use all kinds of vegetables, meat, cheese or anything you like. I hope you enjoy it!

Ingredients:

Garlic butter marinade :
Some minced garlic and
butter melted in microwave.

Pizza bread ( 1 )
1. Some canned tuna
2. Some tomatoes and onion cut in dices
3. Some salt, sugar and pepper
4. Some mozarella, Gouda cut in dices
5. Some olive oil

Pizza bread ( 2 )
1. Some fresh mushrooms stalks cut in dices
2. Some green red and yellow pepper cut in dices
3. Some tomatoes and onions cut in dices
4. Some mozarella, Gouda cut in dices
5. Some olive oil

多士材料 1 )
1. 一些 tuna 鮪魚罐裝
2. 少許番茄細粒, 去實
3. 少許洋蔥, 細粒
4. 少許mozarella 芝士粒
5. 少許Gouda 芝士粒

攃料;
少許蒜茸和牛油, 微波爐溶

做:
少許鹽, 少許糖, 少許胡椒粉, 少許番茄和洋蔥粒加入 tuna 內拌勻.
,攃些攃料在麵飽上, 放些多士 ( 1 ) 料, 放些少許mozarella 芝士粒和少許Gouda 芝士粒, 及少許欖橄油.

多士材料 ( 2 )
1. 一些鮮草茹頭, 切小粒
2. 少許青, 紅和黃色椒, 切小粒
3. 少許番茄和洋蔥細粒
4. 少許鹽, 少許糖, 少許胡椒粉
以上混合拌勻.
攃些攃料在麵飽上, 放些多士 ( 2 ) 料, 放些少許mozarella 芝士粒和少許Gouda 芝士粒, 及少許欖橄油.

燒爐 200° C 度, 放多士, 蓋面焗 5至7 分, 見芝士溶, 就可以.

BBQ stuffed fresh mushrooms, 釀新鮮草茹

2011-09-24T21:46:00.000+02:00

Hey there I got some mushrooms and stuffed them then I put them on my grill and the result was just amazing! You should definetly try this out :-)

Ingredients:

1. some fresh mushrooms, clean up with cloth, and take out stalk
2. 80 gram raw shrimps = 2.8 oz, washed and drained
3. 2 medium tomatoes, cored and diced
4. Some chopped onions
5. Mozarella cut in dices
7. Gouda cut in dices

Garlic Butter Marinade:
1. 30 gram = 1 oz butter
2. 1 clove minced garlic
melted in microwave

材料:
1. 一些新鮮草茹, 用布抹淨去蒂
2. 80 克鮮蝦肉 = 2.8 oz, 去腸, 洗淨抹乾.
3. 2 個中番茄, 去實切細粒
4. 少許洋蔥碎
5. 意大利芝士 mozarella 切粒
6. Gouda 芝士切粒

攃料:
1. 1 粒蒜茸
2. 30 克牛油 = 1 oz
微波爐溶

做法:
80 克蝦肉切粒, 放保鮮紙上, 用鎚鎚爛些後, 加入半茶匙些鹽, 1/4 茶匙糖, 少許胡椒粉和半茶匙豆粉拌勻, 向一方面拌成膠狀, 加入半茶匙麻油拌勻. 放雲櫃 20 分.
2 個中番茄去實切小粒, 加入少許洋蔥碎, 加入少許糖, 少許鹽和少許胡椒粉拌勻.

攃牛油料在草茹內, 放入一些蝦料.
攃牛油料在草茹內, 放入番茄混合料, 放些意大利芝士 mozarella 粒
焗前放入些意大利芝士 mozarella 粒, 和 Gouda 芝士粒在草茹面.
燒爐 200° C 度, 放入草茹, 蓋面, 燒 10 分, 見蝦熟就可以.

BBQ Pork Ribs and pork belly, 燒豬肋排和五花腩

2011-09-24T21:41:00.000+02:00

This is a nice recipe to make soft and tender ribs and pork belly. You should try it at your next bbq!

Ingredients:
1. 300 gram pork Ribs = 10. 58 oz
2. 200 gram pork belly = 7 oz

marinade:
1.. 2 cloves minced garlic
2. 1/2 tsp ginger
3. 3 tbsp rum
4. 5 tbsp light soy sauce
5. 1 tsp red pepper powder
6. 4 tbsp pear juice
marinate for 5 hours or over night

Honey water:
1. 2 tbsp honey
2. 1 tbsp water

材料:
1. 300 克豬肋排 = 10. 58 oz, 3 塊
2. 200 克五花腩 = 7 oz, 2 塊

醃料:
1. 2 粒蒜茸
2. 半茶匙薑茸
3. 3 湯匙 rum 酒
4. 5 湯匙生抽
5. 1 茶匙紅椒粉
6. 4 湯匙梨汁
做:
以上醃料拌勻, 加入一塊塊肉類拌勻醃料後, 加入一湯匙油再拌勻, 放雪櫃5 小時, 最好過夜.

巳燒爐 200° C 度, 放入肉類燒8 至10 分蓋面, ( 因爐熱力大家不同, 時間會有差別.)
提示最好用錫紙盆加入些水, 放在肉下, 用途: 1.令肉不會太乾. 2. 醃料流在盆內, 少出煙和容易清潔).
10 分後攃醃料, 把肉反身後, 又攃醃料後, 蓋面又燒10 分後, 攃蜜糖水在兩面肉後, 放有火處燒乾身些, 留意容易燒焦.

擦蜜糖水:
1. 2 湯匙蜜糖
2. 1 湯匙水

BBQ grilled sweet corn, 燒栗米

2011-09-24T21:35:00.000+02:00

A sweet grilled corn cob, simple, delicious and worth a video tutorial! This should not be missing at any bbq.

Ingredients:
2 sweet corn cobs

marinade:
1. 30 gram butter = 1 oz, melted in microwave
2. 1/2 tsp sugar
3. 3 tsp light soy sauce

Honeywater:
1. 2 tbsp honey
2. 1 tbsp water

材料:
2 條栗米, 去皮和蘇.

調味:
1. 30 克油 = 1 oz ( 微波爐溶)
2. 半茶匙糖
3. 3 茶匙生抽

攃面:
1. 2 湯匙蜜糖
2. 1 湯匙水

做:
一煲水放入栗米, 水要蓋栗米面, 放入半茶匙糖和鹽煮沸後, 教小火煮 20分後取出, 攤凍後切開.
煖爐 200 C 度, 把栗米放在錫紙盆內, 擦入調味料後, 蓋面焗 5 分後, 全部栗米反身再焗 5 分後, 擦蜜糖水全身, 放有火處稍燒乾身和燒香些.