Food • Travel • Love

炆菇 Stew Mushroom

noreply@blogger.com (Anonymous) — Sun, 27 Nov 2016 15:44:00 +0000

預備過節，冬菇一定唔少得。不過其實平時妏定一鍋，再分批冰封都唔錯。

材料：
乾冬菇	500g
水	3L
昆布	5 x 10 cm
鰹魚湯粉	1 茶匙
蠔油	2 湯匙
豉油	2 湯匙

Stew mushroom is too common for Chinese festivals, like Winter Solstice and Chinese New Year's Eve. But, it also good to have them frozen in your fridge.

Ingredients：
Dried Mushroom	500g
Wate	3L
Khumbu	5 x 10 cm
Dashi Powder	1 tsp
Oyster Sauce	2 tbsp
Soy Sauce	2 tbsp

頭頭不是岸 #1

noreply@blogger.com (Anonymous) — Wed, 31 Aug 2016 04:14:00 +0000

上回講到，點樣入行。好喇⋯比你入咗行，咁點先可以向上爬呢？呢個行頭其實係超細的，你嘅人際網絡係你嘅本錢之一，所以千萬千萬唔好做臭自己個名。唔係叫你做世界仔女，而係叫你做嘢要過得人過得自己。有寫過 program，揼過吓石仔嘅人都知乜嘢叫花牌，個花牌可以令你名留千古或者為臭萬年。遲吓可以分享名留千古同為臭萬年嘅有趣 case。

其次，你可以讀啲萬幾蚊嘅 course 同埋考 cert（又係一嚿錢），不過本小姐 course 就上咗好多，但 cert 就一張都無考，一嚟要錢，二嚟我又唔係想入政府做，所以無考咯。與其要考 cert，考 CISA、PMP 可能會比較有用，係比較啫；因為升唔到職，轉唔到工都仲有好多原因。

跟住，點先可以向上爬而爬得快過其他人呢？就係要令自己變到好 international 喇，唔係叫你扮 ABC。係叫你令自己個 profile、resume 好 international 呀。儲咗一定嘅經驗值之後就可以跳幾跳，包裝吓自己個 profile，咁你往後嘅日子就會有更多嘅 opportunities 喇。不過，你唔想週遊列國的話就另計喇。

頭頭不是岸 #0

noreply@blogger.com (Anonymous) — Fri, 26 Aug 2016 16:58:00 +0000

一個甲子有幾耐？一個甲子即係 12 年。

不經不覺我畢咗業 12 年喇，好幸運我讀嘅學位同我做嘅嘢係有關係，做起黎好得心應手。大部份公司嘅 IT 部門都唔會太多女性，現在敝公司個 IT 都係得得一個女仔，稀有動物。長輩問我做乜，我會答我做 IT；finance 同事會覺得我係 IT 同事；IT 同事會覺得我係 fianance 同事。

頭頭不是岸就係咁嚟。

嗯⋯其實呢 12 年嚟我都有唔少女性同事，呢個拉著 IT 條尾巴嘅行頭係咪好畸型呢？Even 同啲低層次嘅 IT 同事講 Oracle ERP 都未必個個識，係咪好神秘呢？

好多 IT 同事都唔明點解呢個小圈子嘅人，人工會跑羸大巿咁多？當然唔係 iBank 果種啦，只係比普通 IT 多三成左右啦，如果係 SAP 的話又可以再多兩三成咁啦。係咪開始有啲葡萄呢？

想轉行同入行嘅人睇清楚喇⋯其實一年到晚都有唔少 vendor 請呢行嘅人，入門門㰖比較低，人工可能比 in house 多少少，但大部份都會係 contract base，你懂的。咁要點準備先可以入到門口呢？有兩個可能性，一、你本身有少少相關嘅 ERP 經驗、寫開 SQL、寫開 Oracle Forms/Reports，二、你好 presentable、識少少 accounting 又識少少 programming。嗯⋯我個人認為前者係易達標少少嘅。我係某大電訊公司嘅 graduate trainee 入行，返工嗰日先知自己個部門係做乜嘢，但一做就做咗 12 年。

蘋果雪梨茶 Apple and Pear Tea

noreply@blogger.com (Anonymous) — Mon, 28 Sep 2015 14:05:00 +0000

秋風起，未食臘味之前，先煲啲滋潤湯水。凍水一口氣落晒啲料，煲個半鐘就得。

材料：
蘋果（去芯）	3 個
雪梨（去芯）	4 個
紫無花果乾	8 個
非洲海底椰	6 片
水	3 公升

Hello Autumn, before having cured meat and sausages, why don't we have some sweet soup for such a dry season first?! Put all the ingredients in a big pot and boiled for 1.5 hour.

Ingredients:
Apple (Remove seed and core)	3
Pear (Remove seed and core)	4
Dried Fig	8
Coco de mer	6 Slices
Water	3L

梅酒 Plum Wine

noreply@blogger.com (Anonymous) — Tue, 15 Sep 2015 15:59:00 +0000

清明前後上巿的國產青梅又好，日本梅月季上巿的南高梅也好，都係自己釀梅酒的好材料。

材料：
梅	1 公斤
單晶冰糖	300 - 500 克
酒	1.8 公升

首先要用清水洗下啲梅，每粒梅都要確保去蒂，然後自然風乾。切忌用熱水，啲梅會熟晒。

再將保存瓶用熱水消毒，吹乾。之後可以用少量酒抺一下殺菌。

呢兩個工序可以朝早做，咁夜晚就可以開始入樽。

一層梅一層糖咁放好，再注入酒精（酒可以選擇威士忌、日本產的專用果实酒、又或者國產高樑、三蒸，只要酒精濃度高過 30 度就無問題）。最好就貼個 label 寫低成份，釀制日期，以供明年參考之用。

最後，將你嘅製成品放係陰暗處三個月就大功告成。

推介一下呢個免費既 label design http://www.jamlabelizer.com/

Plums from China are best in quality during early April and Japan-growth are best in late May or early June. Both of them are in good quality and taste and it is totally depend on your budget.

Ingredients:
Plum	1 KG
Monocrystal Sugar	300 - 500 g
Wine	1.8 L

First, wash the plums under running water, remove the stems with care and dry them naturally. Don't use boiled water, which cook your plums.

Clean your glass bottle and let it dry. Afterwards, you can wrap it with alcohol again.

These two steps are recommended to perform in the early morning, so that you have enough time to complete the last step at night time.

Put a thin layer of plums at the bottom of the bottle, then put another thin layer of sugar over it. Repeat this step until used up of the raw materials. Then, pour in the alcohol (you may use whisky, Japanese wine or Chinese wine and just make sure the alcoholic strength is stronger than 30%. For best record keeping, paste a label on your bottle with date and ingredients used. Then, you can adjust the amount of sugar used for next round.

Last, put the bottle in shaded area for 3 months. DONE!

My all time favorite label design http://www.jamlabelizer.com/

半熟蛋 Semi-boiled Egg

noreply@blogger.com (Anonymous) — Sun, 06 Sep 2015 16:00:00 +0000

原文為日本，大致就係教人點煮半熟蛋。

將室溫蛋（大小約位45mm）放入100度既滾水入面，分別煲1至19分鐘，然後沖水喉水45秒之後再放係0度冰水入面。當然煲1至2分鐘嗰啲係生到打唔開啦，但有心要做日式拉麪溏心蛋係絶對有參考價值。

The original article was in Japanese and they did a very comprehensive testing on how to make semi-boiled eggs.

The egg size is around 45mm at room temperature. Put them into boiled water at 100C for 1 to 19 mintues. The put the eggs into running tape water for 45 seconds and transfer to iced water until cooling down. Of course, you cannot crack those boiled for 1 to 2 minutes, it is absolutely a good reference if you want to cook semi-boiled egg which usually serve with ramen.

富士山頂で理想の半熟卵！ゆで卵の伝熱シミュレーター

Sourced from http://www.data-artist.com/

練奶麵包 Condensed Milk Bread

noreply@blogger.com (Anonymous) — Sat, 05 Sep 2015 16:00:00 +0000

唔知練奶同麵團有乜化學作用？但加咗練奶嘅麵團就係超鬆軟啦。

材料：
麵粉	200克
無鹽牛油	20克
練奶	25克
奶	130克
糖	20克
鹽	3克
即溶酵母	3克

餡料：
無鹽牛油	20克
練奶	20克

用麵包機嘅麵團模式進行搓粉同第一次發酵。

途中，可以把握時間將餡料混合。

之後拎出黎用粉棍推平至半厘米厚之長方形，搽完餡料之後先分四等份，再叠起。然後再分八等份，就可以放入以塗油嘅雪芳蛋糕模。

之後可以放係唔完全密封嘅環境，例如微波爐咁，進行第二次發酵，大約一小時。當麵團變成兩倍大嘅時候就可以放入預熱200度再調溫到170度嘅焗爐焗入面焗30分鐘。

I'm not sure what's the chemical reaction between condensed milk and dough. Anyway, the dough with condensed milk is super soft and moist.

Ingredients:
Flour	200g
Unsalted Butter	20g
Condensed Milk	25g
Milk	130g
Sugar	20g
Salt	3g
Instant Yeast	3g

Fillings：
Unsalted Butter	20g
Condensed Milk	20g

Choose "Dough" mode from your bread machine。

Meantime, you can mix up the filling to form a smooth paste.

Once it is ready, roll the dough into rectangular shape and spread the filling onto it. Then, cut the dough into 4 equal strips. Stack the strips onto one another and cut them into 8 equal parts. Place them into a chiffon mode.

Wait about 40-60 minutes, which depends on room temperature, to allow them to proof for the 2nd time. When it become double sized, you can put it into a preheated oven of 170C for about 25-30 minutes.

當放晒材料入麵包機之後先發現無晒練奶，咁可以點？即刻 Google 自己整！

材料：
奶	30毫升
糖	10克

大致上黎講就係奶糖為三比一嘅比例，混合材料，開小火、用膠刮慢慢煮，時間視乎你煮幾多，以上嘅分量大概煮三分鐘就可以。放涼之後會比較杰，所以唔駛煮到好杰就可以熄火。

Condensed milk is running out after pouring in all the ingredients in the bread maker. OMG! What can I do?! Let's Google.

Ingredients:
Milk	30ml
Sugar	10g

General speaking, milk to sugar is in the ratio 3:1. Mix the ingredients together in a saucepan, use your silicone spatula to stir it often, bring to a low simmer over medium-low heat for 3 minutes with the portion above. The more you cook, the longer the time. It will become more sticky after cooling down, so... please beware of overcooked.