tag:blogger.com,1999:blog-45732114419400666402026-07-08T22:31:57.472-07:00簡易食譜和煮食樂趣分享的部落格 blog. 附圖片, 步驟和做法. 只要用心烹調, 用簡單的材料都可泡製美食.Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.comBlogger1046125tag:blogger.com,1999:blog-4573211441940066640.post-14612939026471837492026-07-08T22:31:57.465-07:002026-07-08T22:31:57.472-07:00<i>用檸檬煮餸，不但帶來清新氣味，而且可平衡整碟餸的味道，提升吃的感受。就如這道檸檬香蒜雞腿，檸檬跟蒜頭增香之餘，令雞腿不感覺膩。味道很鮮甜。只需用一個鍋子煮，原汁原味，又簡易方便。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2015/11/lemon-garlic-chicken-thighs.html"><img alt="Lemon Garlic Chicken Thighs01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQupW1idRJYJ5U_q338FphOJjSrlBj-RCbHuhSolRAaD3dO0yNYaAwMsJaUF_TiGBZEmCxCAh-SW_vFhRDp1hFiB3rRIxAXNJ8_DufFbPWMyhIpP1qjDYLYdL02L07CPLm2Q_i76L4kav8/s1600/Lemon+Garlic+Chicken01.jpg" title="Lemon Garlic Chicken Thighs01" width="600"></a></div><br> 越來越喜歡一鍋煮的餸菜，好像碟頭飯一樣方便。這些雞腿用檸檬和蒜頭，加些香草去煮，清新香氣撲鼻，令人增進食慾，毫不覺膩。<br> <br> 雞皮是為烤焗時，保住雞肉的濕潤。不要煮過頭啊，雞肉自然幼滑可口呢。<br> <a href="https://www.christinesrecipes.com/2015/11/lemon-garlic-chicken-thighs.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com10tag:blogger.com,1999:blog-4573211441940066640.post-80702478695859176352026-07-06T22:34:24.072-07:002026-07-06T22:34:24.080-07:00<i>懶人飯又出爐。無論天氣怎樣，一年四季也適合的蒸冬菜牛肉餅飯，太美味了。</i><br> <br> <div style="text-align: center;"><img alt="蒸冬菜牛肉餅飯 Steamed Beef Mince on Rice01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFl0JJt_YeOaJ1Tb_fHWpTMOnSqQYx-ML-uTvknsLIOl6UJ1TB0x-5ZmML-XQsNbDSEMnegvXIUKw5VzIEL0CQ-w14SGhTjGvjHb-6JwjavrIZ_K165RTVuu6LsRpz8XAK-pFhfN_McEG/s1600/%E8%92%B8%E5%86%AC%E8%8F%9C%E7%89%9B%E8%82%89%E9%A4%85%E9%A3%AF+Steamed+Beef+Mince+on+Rice01.jpg" title="蒸冬菜牛肉餅飯 Steamed Beef Mince on Rice01" width="600"></div><br> 由於在飯面蒸牛肉餅，所有好味汁料，盡被白飯吸收。連不愛吃飯的，也會被吸引吃多幾口飯。<br> <a href="https://www.christinesrecipes.com/2015/02/steamed-beef-mince-on-rice.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com0tag:blogger.com,1999:blog-4573211441940066640.post-84266004718940511762026-06-28T22:33:42.383-07:002026-06-28T22:33:42.392-07:00<i>這些迷你藍莓芝士蛋糕，留給自家享用，當然最好不過。但若帶去派對，大食會，也非常受歡迎。芝士蛋糕輕盈迷你，一人一個，上面是酸酸甜甜的藍莓汁，非常開胃好味啊。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2013/01/mini-blueberry-cheesecakes.html"><img alt="迷你藍莓芝士蛋糕 Mini Blueberry Cheesecakes01" height="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIfrcbG3TT7qc1nlkwPn5KifGgnEbty_Mw_egr-LHFE2pf2riDhWI1Bs3TahAZqszc48ahEd2bHtCru8K0X8Dbajyq3_OePIW5GmLB2EB2SoYwISw4HsmmZCT3LEjZUwtiBIClYOOuXg/s1600/%25E8%25BF%25B7%25E4%25BD%25A0%25E8%2597%258D%25E8%258E%2593%25E8%258A%259D%25E5%25A3%25AB%25E8%259B%258B%25E7%25B3%2595+Mini+Blueberry+Cheesecakes01.jpg" title="迷你藍莓芝士蛋糕 Mini Blueberry Cheesecakes01" width="500"></a></div> <br> 到派對或大食會，就會發現芝士蛋糕人人愛吃。做來帶去分享，看著檯面上擺放的芝士蛋糕，很快就消失得一乾二淨，的確是件賞心樂事。預早做好，放入雪櫃冷藏，然後出門前，才放入保溫袋，休閒地去參加聚會，輕鬆輕鬆呢。<br> <a href="https://www.christinesrecipes.com/2013/01/mini-blueberry-cheesecakes.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com52tag:blogger.com,1999:blog-4573211441940066640.post-17225029759706404892026-06-24T22:57:29.838-07:002026-06-24T22:57:29.845-07:00<i>喜歡吃惹味滋味雞翼菜式的話，這道<b>柱侯雞翼</b>實在不容錯過。雞翼很快吃光，不在話下，汁也沒剩，的確很下飯呢。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2014/09/braised-chu-hou-chicken-wings.html"><img alt="柱侯雞翼 Braised Chu Hou Chicken Wings01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpMh_7f2YLHlxPZNWejR2TUnLvAhfXHvgZgND3xBGpPbcJJhX5pwFRF1nmCexH9CIr0DpI8IHzC9UVVt0xgDln4KR2xgwOaNqkn3evpIeuwQcrNd65dRwFuRsQSpgn9cq4At7elNSueII/s1600/%E6%9F%B1%E4%BE%AF%E9%9B%9E%E7%BF%BC+Braised+Chu+Hou+Chicken+Wings01.jpg" title="柱侯雞翼 Braised Chu Hou Chicken Wings01" width="600"></a></div><br> <a href="https://www.christinesrecipes.com/2008/02/blog-post_12.html" target="_blank">柱侯牛腩</a>是我家摯愛家常菜至一。猜想，那個柱侯醬的味道應該跟雞翼很配合吧。於是下了少許去燜雞翼。<br> <br> 嘩，不得了，雞翼吃光，碟中的柱侯雞汁也沒剩，只剩雞翼骨。喜歡撈汁吃飯的另一半，吃得真暢快喔。基絲汀看到也很滿足。<br> <a href="https://www.christinesrecipes.com/2014/09/braised-chu-hou-chicken-wings.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com6tag:blogger.com,1999:blog-4573211441940066640.post-61979029437101710962026-06-22T23:14:08.374-07:002026-06-22T23:14:08.377-07:00<i>這道<b>照燒金菇牛肉卷</b>，味道一級棒。做法非常簡單，賣相也很吸引呢。如果不想費功夫去捲牛肉，也有妙法。不過，極推薦用點時間去捲，那麼就好吃又好看。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2011/11/japanese-enoki-beef-rolls.html"><img alt="照燒金菇牛肉卷 Beef and Enokitake in Teriyaki Sauce01" height="900" src="https://farm8.staticflickr.com/7161/6541267109_24099bcf35_o.jpg" title="照燒金菇牛肉卷 Beef and Enokitake in Teriyaki Sauce01" width="600"></a></div><br> 又來一個快靚正餐——日式簡易料理。不用到日本店吃，在家也可嚐到地道的日式風味餐。<br> <br> 佐飯最一流。這個照燒汁超讚，老公不甚愛吃牛肉，也因為這個汁料吃了很多牛肉卷。如果要再懶一些，也可以。不需把金菇用牛肉卷起來，只要把兩樣食材放入照燒汁略煮，即可。<br> <a href="https://www.christinesrecipes.com/2011/11/japanese-enoki-beef-rolls.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com27tag:blogger.com,1999:blog-4573211441940066640.post-17698339982084280402026-06-18T22:34:43.437-07:002026-06-18T22:34:43.442-07:00<i>豆角肉碎炒蛋這道小炒，很是下飯。香香的炒蛋，中間夾雜著青翠而微甜的豆角粒粒，很是好吃呢。簡單又易做，大家要試試嗎？</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2018/10/snake-bean-pork-and-eggs-stir-fry.html"> <img alt="豆角肉碎炒蛋 Stir Fried Eggs with Snake Beans and Pork01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMniT6uKPtGXMyKqJdruMFm8j4sRzSdg5ZRnb8Tu2YxCtgpzOD9zpvQzKysC5ZuWWnypMLMnoPwee-7Rckn2yGZPyQ0gkY_x31fj7QP9Y-jYkKLwPt2ec_2PUtqWjD5rMsdOFks6eBcJmd/s1600/Stir+Fried+Eggs+with+Snake+Beans+and+Pork01.jpg" title="豆角肉碎炒蛋 Stir Fried Eggs with Snake Beans and Pork01" width="600"></a></div><br> 以前吃過一個小菜，是用青豆角切粒粒，然後炒蛋，雞蛋香，豆角爽甜，很是好吃。基斯汀今次添加了些豬肉碎，更添質感，味道更多層次。<br> <br> 豆角，有分青豆角和白豆角。用來炒蛋的，多數是青豆角。以前香港，賣的青豆角，也很便宜。把青豆角切成粒粒，炒蛋後，就成一大碟，也挺飽肚。<br> <a href="https://www.christinesrecipes.com/2018/10/snake-bean-pork-and-eggs-stir-fry.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com2tag:blogger.com,1999:blog-4573211441940066640.post-60480227482615591002026-06-14T22:30:01.891-07:002026-06-14T22:30:01.897-07:00<i>檸檬薏米水，清新好飲，健脾清熱。天然材料，可預備多一些，隨時享用。這飲品通常是夏天飲用，但有需要的話，冬天也無不可。冷熱皆宜。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2018/06/lemon-jobs-tears-drink.html"> <img alt="檸檬薏米水 Lemon Job&#39;s Tears Drink01" height="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaWiee14cPu0wxP3EyFr9eJSyPqEAVBp7IBSjjQAnTNosx-atGvoJwN4MEuvGA_DX180ml-L6Mvlk3BVBGCPQFT4FGNUp52992_VMdSrcbM6iwx8rrnOktEmGlalZ0iJC09hbMARC6eFA/s1600/Lemon+Job%2527s+Tears+Drink01.jpg" title="檸檬薏米水 Lemon Job&#39;s Tears Drink01" width="500"></a></div> <br> 以前奶奶教落，小孩要飲奶不開胃，那個古老傳統法，加些生薏米和熟薏米煲的水去開奶，就可幫助小孩消化和開胃。<br> <br> 薏米，又叫做薏仁， 有健脾胃之用。據說也可幫助降低血脂及血糖的功用。當然這是保健飲品，不能作藥用呢。<br> <a href="https://www.christinesrecipes.com/2018/06/lemon-jobs-tears-drink.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com15tag:blogger.com,1999:blog-4573211441940066640.post-86344784117294182862026-06-11T22:38:45.466-07:002026-06-11T22:38:45.470-07:00<i>當初我學包糉，就是用這個包法，非常容易上手。還可以包多些餡料呢。不過，還是不要太貪心，適可而止。否則煮糉的時候，餡料爆出來，就很麻煩了。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2013/06/cantonese-rice-dumplings.html"><img alt="鹹肉粽 Cantonese Rice Dumplings01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-bYa5drP0YvIm7vhO-z2giGoteZ1CF0-gkNEBQlrgDTsGExbBzStCsilw1AORf4dN5cL03nP_YMJvO7UM9FsxUfSnF3W-Jm1DNk60AYdPDQ5igneDOat9kn7cR0YMYjihtyZGIGYcx4/s1600/%E9%B9%B9%E8%82%89%E7%B2%BD+Cantonese+Rice+Dumplings01.jpg" title="鹹肉粽 Cantonese Rice Dumplings01" width="600"></a></div><br> 鹹肉糭（咸肉粽）是端午節傳統美食。不過基絲汀自小愛吃糭子，平日也喜歡吃呢。記得上小學那些年，路經一位婆婆擺賣鹹肉糭，覺得是最好吃的一家。<br> <br> 基絲汀每每買一隻糭加一碗粥，尤其天寒地凍的早上，簡直覺得是上品暖身的早餐。上學的精神特別好。<br> <br> <div style="text-align: center;"><img alt="鹹肉粽 Cantonese Rice Dumplings03" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisslJArHgisSD12irwrsutcbh3clE718OL2THFbn_bpcpLL-T-suJITTh2J8Tnl7sauAc9rX8GqDVJa4EXzzzuzskJ1iwmqMPU5fmtmN5VCKxzyUTV1OhfdIC_w8alLlE6hR1jfWlFkM0/s1600/%E9%B9%B9%E8%82%89%E7%B2%BD+Cantonese+Rice+Dumplings03.jpg" width="600"></div><br> 說到吃糭，有人喜歡蘸糖，有人喜歡蘸醬油。你猜基絲汀喜歡哪種吃法？<br> <a href="https://www.christinesrecipes.com/2013/06/cantonese-rice-dumplings.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com15tag:blogger.com,1999:blog-4573211441940066640.post-21905271955828682862026-06-10T23:29:51.661-07:002026-06-10T23:29:51.668-07:00<i>這道擔擔麵，非常惹味。用料都是普通中式廚房常備的。做法又是簡易到極，味道卻一流。怪不得，那麼多人喜歡呢。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2013/03/dandan-noodles.html"><img alt="擔擔麵 Dandan Noodles01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGfBdKra4LYZTWK61pziixboe2m8TVtOl-a8JFb3lj7UyoT3WuLF6DLuswhXG9CXCwqiVJZtMU9CNtaU5dRRO_sz4i2qcoynh0Xjfx3KzCj7bV1I97jBMI7iTyQsaGASptRlWqy9yu0U/s1600/%E6%93%94%E6%93%94%E9%BA%B5+Dandan+Noodles01.jpg" title="擔擔麵 Dandan Noodles01" width="600"></a></div><br> 擔擔麵是著名四川麵食。聽聞，是由一名小販用扁擔挑在肩上沿街叫賣而得名。幼滑麵條在惹味麻辣湯料中，伴著豬肉碎和蔥花，每吃一口，都叫味蕾跳躍起來。<br> <a href="https://www.christinesrecipes.com/2013/03/dandan-noodles.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com12tag:blogger.com,1999:blog-4573211441940066640.post-31476575385972115242026-06-08T22:26:54.640-07:002026-06-08T22:26:54.646-07:00<i>咖哩蘿蔔魚蛋，想起就想吃。惹味的咖哩汁汁，每一口都讓每個味蕾細胞跳躍。自家做，可自行調較咖哩的辣度，適合自己的口味。</i><br> <br> <div style="text-align: center;"><a href="http://www.christinesrecipes.com/2015/07/curry-fish-balls-radish.html"><img alt="椰汁咖哩魚蛋 Curry Fish Balls with Radish01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClZuQGPsKmY286GF4HkQIqelwNdzYxEVjzB_1nGsr336C2tzywoT5nisLLjeJQKy3eCw3Chewu4ZB0zXV9OwOXfRWpjOQEscDp4nFlkpMq9T09ORtnWDRJeIiJ9AYFiRU8cqu6R5a2mSB/s1600/%25E6%25A4%25B0%25E6%25B1%2581%25E5%2592%2596%25E5%2593%25A9%25E9%25AD%259A%25E8%259B%258B+Curry+Fish+Balls+with+Radish01.jpg" title="椰汁咖哩魚蛋 Curry Fish Balls with Radish01" width="600"></a></div><br> 以前放學時，肚餓得雷鳴似的，常在街邊小檔買一串<b>咖哩魚蛋</b>來吃，很是滋味。<br> <br> <div style="text-align: center;"><img alt="椰汁咖哩魚蛋 Curry Fish Balls with Radish02" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zCM5AdisPAk0DbjsmxJCQ2g5YewMnXFuoayLU-wmoj3Olhs0QozkY0B-o4I42lGazYkgdW6A9gZsC3omFwGYmn4ZnpBTgRWJX3WHWnrzFveXlOQQRKwc9TnakHd2y4E8RjE26YGKtihO/s1600/%25E6%25A4%25B0%25E6%25B1%2581%25E5%2592%2596%25E5%2593%25A9%25E9%25AD%259A%25E8%259B%258B+Curry+Fish+Balls+with+Radish02.jpg" title="椰汁咖哩魚蛋 Curry Fish Balls with Radish02" width="600"></div><br> 在派對或大食會中，咖哩魚蛋也極受歡迎。自己動手做也不難，不過要預備多一些，因會很快被吃光。基絲汀在週末就煮了些咖哩蘿蔔魚蛋去參加家庭聚會。天氣有點兒冷，若用真空煲存放，拿去聚會，到吃的時候，仍是熱騰騰的呢。<br> <a href="https://www.christinesrecipes.com/2015/07/curry-fish-balls-radish.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com15tag:blogger.com,1999:blog-4573211441940066640.post-91929094549806378592026-06-04T22:12:47.381-07:002026-06-04T22:12:47.384-07:00<i>上海粗炒麵，是基斯汀摯愛的炒麵之一。以前在香港到上海館子，這是必定點的一道麵食。在家煮的好處，可隨自己的喜好，加以變化調出合自己口味的炒麵。基斯汀自家試驗這秘方，不用上館子，在家輕鬆享受這經典美味的上海粗炒麵。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2013/01/shanghai-fried-noodles.html"><img alt="上海粗炒麵 Shanghai Fried Noodles01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Wm8DBVmLta5eOThNQwFK49YEaMJgj93FsclbFhKH9Zwey5SsMwX3tfxuSslO8qMHaiMiWLR1EFZOXSC2G3hxsQMx_JY9xNKOnRGnHQoPlgKUVSBiWFyOKaAxYvkreOzBbQaLC_oNuvg/s1600/%25E4%25B8%258A%25E6%25B5%25B7%25E7%25B2%2597%25E7%2582%2592%25E9%25BA%25B5+Shanghai+Fried+Noodles01.jpg" title="上海粗炒麵 Shanghai Fried Noodles01" width="600"></a></div><br> 聽說這道上海粗炒，<a href="https://zh.wikipedia.org/wiki/%E4%B8%8A%E6%B5%B7%E7%B2%97%E7%82%92" rel="nofollow" target="_blank">不是源自以前在上海的館子</a>，而是由香港人把上海麵食本土化而成。於是在香港的上海食肆常有這道炒麵。<br> <br> 把這道炒麵再搬回家中，親手做，更可以隨家人的口味，變化做法，改變用料，有出奇的效果。看看食譜，基絲汀用了不一樣的食材，不妨參考試一試吧。<br> <a href="https://www.christinesrecipes.com/2013/01/shanghai-fried-noodles.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com13tag:blogger.com,1999:blog-4573211441940066640.post-61085089065120361372026-06-02T22:49:46.821-07:002026-06-02T22:49:46.831-07:00<i>又來用壓力煲，對啊！基斯汀差不多每天都用它。方便嘛。用它蒸水蛋，滑一滑啊。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2017/03/steamed-silky-eggs-instant-pot.html"> <img alt="蒸滑水蛋 Steamed Eggs in Instant Pot01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAK4YA7PW3jX-mQe6eMop2DRiSokJC81-CDlQwjug-3x_Y8Q_kj0R9zFJiZi6jO_istSA-RiVEwhsCnNaR3JbUNPsbBrh18wWzplCSnG4NUNbbwivIBmnDOkSkFRLmFznFdkd4mmVNmxY/s1600/Steamed+Eggs+in+Instant+Pot01.jpg" title="蒸滑水蛋 Steamed Eggs in Instant Pot01" width="600"></a></div> <br> 因為這個壓力煲是電子化，控制溫度和計時準確。每次做出來的蒸水蛋都一樣的效果。<br> <br> 雞蛋不用稱重量，只需用量杯。雞蛋和水的比例是 1:2. 記得要用保鮮膜蓋著蒸，蛋面就會平如鏡面，幼滑得令人吃上癮喔。<br> <a href="https://www.christinesrecipes.com/2017/03/steamed-silky-eggs-instant-pot.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com7tag:blogger.com,1999:blog-4573211441940066640.post-12673905401705378732026-06-01T22:52:18.986-07:002026-06-01T22:52:18.989-07:00以前分享過一篇<a href="https://www.christinesrecipes.com/2009/10/braised-sweet-soy-chicken-wings.html" target="_blank">香草瑞士雞翼食譜</a>，買現成的汁料來煮，快捷方便，味道也很讚。今次又來另一個版本，自製汁料。味道也挺不錯呢。大家要試試嗎？<br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2018/07/swiss-chicken-wings.html"> <img alt="瑞士雞翼 Swiss Chicken Wings01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpH-9WTyKe91WF0eBiB__V_ew1AJtct_UdfWF5lEduEFCdTgSS7r4EkWkPaAqKNtXgm7sXInaWEng4F9KeyniPL8U-5P779I7JV_zF9jyxgDAVExdtsDB-nuWf-0-d3aSHABspmiGCau8/s1600/Swiss+Chicken+Wings01.jpg" title="瑞士雞翼 Swiss Chicken Wings01" width="600"></a></div> <br> 瑞士雞翼，就是跟醬油雞翼相似，加入些香料炮製而成。基斯汀就把醬油（生抽和老抽），加了些廚房常備的中式香料，譬如花椒，八角和香葉，就煮成這道香噴噴的瑞士雞翼了。氣味和味道甚為吸引。<br> <a href="https://www.christinesrecipes.com/2018/07/swiss-chicken-wings.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com0tag:blogger.com,1999:blog-4573211441940066640.post-25083318444936753432026-05-31T22:56:19.992-07:002026-05-31T22:56:19.996-07:00<i>無論天氣冷或熱，這個中國四川著名的酸辣湯都很適合。開胃醒胃，又好味。怪不得它成為經典湯水之一。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2013/04/hot-and-sour-soup.html"><img alt="酸辣湯 Hot and Sour Soup01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwPWCuNvejUaZkJW76H5mU7YL6IcM35Iyaj_cW2kA7sR0nyT2ceyotNJ1AUJASavE4ApNMKLF0KHw9ZU6adtEhzD3DY8W1SgIFM-lBQLOgu9tVyvbsPvoTqPDYLzyy58tW6b5mRN_cP0/s1600/%E9%85%B8%E8%BE%A3%E6%B9%AF+Hot+and+Sour+Soup01.jpg" title="酸辣湯 Hot and Sour Soup01" width="600"></a></div><br> 傳統的酸辣湯除了食譜中的主要材料外，還有加豬紅（即豬血）。如你喜歡的話，可自行加一些吧。<br> <a href="https://www.christinesrecipes.com/2013/04/hot-and-sour-soup.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com17tag:blogger.com,1999:blog-4573211441940066640.post-39913841881017129792026-05-26T07:07:20.533-07:002026-05-26T07:07:20.537-07:00<i><b>火腩</b>就是燒肉，是廣東的一種燒臘食品。用<b>火腩炆豆腐</b>，味道很讚。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2008/10/braised-tofu-with-roast-pork.html"> <img alt="火腩炆豆腐 Braised Tofu with Roast Pork Belly01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZf7dPL4Nc13-IrClXu85PAYcESYKSpUXjGL2CpbXERhSFONZReJXN6UyWy4TgmPjNoypv12IfDm-89XiU97K9LgHm9Qe-5pbMNjMfX4fdHGteTV75MkBAXjBUtjGl_S5IX1Wi9L5eyDk/s1600/Braised+Tofu+with+Roast+Pork+Belly01.jpg" title="火腩炆豆腐 Braised Tofu with Roast Pork Belly01" width="600"></a></div> <br> 火腩就是<b>燒肉</b>，是廣東的一種燒臘食品。把豬的五花腩燒得皮脆肉嫩，香口又有口感。用火腩炆豆腐的話，火腩就最好炆得軟稔，才能陪襯得起豆腐的軟。<br> <a href="https://www.christinesrecipes.com/2008/10/braised-tofu-with-roast-pork.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com15tag:blogger.com,1999:blog-4573211441940066640.post-20354542773498546562026-05-19T19:56:38.577-07:002026-05-19T19:56:38.608-07:00太美味之泰式咖喱！又是懶人煮法，用現成的泰國紅咖喱醬，煮了這個紅咖喱番薯雞。用紅咖喱醬非常方便，因為甚麼甚麼香料已齊全，不用左一把，右一把的香草來煮。<br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2010/03/chicken-and-sweet-potato-curry.html"><img alt="紅咖喱番薯雞 Chicken and Sweet Potato Curry01" height="717" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAH0qAV3BG2FyuhSjgaywdis8gkZ5aMZ-qiRP1StatQjg0F8SXJEMi0RxaIFXbFn5QHr6-fO_Mmmcc3VST9pVyiJTgnaYKei_O8hHUlKftbfhaoO6X2yJwYtVDfDWWx98imDD5N69x88/s800/%E7%B4%85%E5%92%96%E5%96%B1%E7%95%AA%E8%96%AF%E9%9B%9E%20Chicken%20and%20Sweet%20Potato%20Curry01.jpg" title="紅咖喱番薯雞 Chicken and Sweet Potato Curry01" width="500"></a></div><br> 基絲汀和囡囡特別喜愛在咖喱中加四季豆。煮後的四季豆，特別可口。辣中略帶微甜。再加上紅番薯，簡直把這道咖喱雞，變成與別不同的一款：甜，辣和鮮味的結晶品。<br> <a href="https://www.christinesrecipes.com/2010/03/chicken-and-sweet-potato-curry.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com10tag:blogger.com,1999:blog-4573211441940066640.post-1559206630066835572026-05-14T22:55:47.864-07:002026-05-14T22:55:47.869-07:00<i>四川馳名小吃紅油抄手很吸引基絲汀。雖然基絲汀不是愛吃辣，或嗜辣，但總是被那香濃紅潤的汁料迷著。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2012/08/dumplings-in-chilli-sauce.html"><img alt="紅油抄手 Dumplings in Chilli Oil01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ydtRxxNH_a2s3YcB5zqVLiva7gHl7UyspGVCrlkm8pDVp4cH3UkU-8M0GdSAixF3vjc1E997Q6FUQMfuCSCDSyS42_KFEEITzRqXZPYqhDulpBEn-OP4_1PRQuz_mtMo_lro59oZjpk/s800/%25E7%25B4%2585%25E6%25B2%25B9%25E6%258A%2584%25E6%2589%258B+Dumplings+in+Chilli+Oil01.jpg" title="紅油抄手 Dumplings in Chilli Oil01" width="600"></a></div> <br> 四川人稱『餛飩』（雲吞）為抄手。紅油就是那辣椒油。別小看這用紅油調較的簡易汁料，內含麻辣酸甜鹹香的平衡到位味道。令雲吞吃起來，不覺膩。讓你一口一口吃下去，停不了。<br> 自家做紅油抄手，好處是新鮮，而且可以吃多辣，就多辣。不吃得辣的，就少加紅油便可。<br> <a href="https://www.christinesrecipes.com/2012/08/dumplings-in-chilli-sauce.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com8tag:blogger.com,1999:blog-4573211441940066640.post-9691958745424802612026-05-11T22:33:00.000-07:002026-05-11T22:33:44.450-07:00想要一碗既清爽又滋補的養生湯水嗎？這款經典的木耳煲雞湯口感豐富，絕對是日常必備的滋潤之選！<br><br> 萬物皆有其時，在忙碌的工作之餘，騰出片刻為自己和家人煮一鍋好味道的湯水，這不只是味蕾的享受，更是一種充滿恩典的儀式感。木耳能清腸排毒，雞肉提供優質蛋白，這碗湯水不僅滋養身體，更提醒我們要心懷感恩地領受大地餽贈。用最聰明的方法，在有限的時間裡，活出內外兼修的從容與優雅。<br><br> 真正的快靚正湯水啊！<br><br> <div style="text-align: center;"> <a href="http://www.christinesrecipes.com/2016/07/wood-ear-and-chicken-soup.html"><img alt="木耳淮山煲雞湯 Wood Ear and Chicken Soup01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRx84gg1yOBJb_HsPdBHErL6H9T25T__m4jEDQsnSqq9gHQygVOJZMWdH0j60YjnYsQpNQAbSUUQrCRfp1ijga3EV6NEJF95UzT5m1LweE5Zz9bL6LVzBGNGFh_nTatph6iqx07R_7b7p/s1600/Wood+Ear+and+Chicken+Soup01.jpg" title="木耳淮山煲雞湯 Wood Ear and Chicken Soup01" width="600"></a></div> <br> <a href="https://www.christinesrecipes.com/2016/07/wood-ear-and-chicken-soup.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com0tag:blogger.com,1999:blog-4573211441940066640.post-84391567375290493022026-05-07T23:18:00.000-07:002026-05-07T23:18:10.121-07:00<i>豆腐味道平凡，但營養價值高。用好味的日式照燒汁，煮一煮，就變成味道不凡的餸菜。做法當然是簡易啦。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2014/11/teriyaki-tofu.html"><img alt="日式照燒豆腐 Teriyaki Tofu01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWG1IGcuCyerTpdiDH-Do-PtTEuw65ZzrFP4tGwiN9a1vLDxrSqmKQAreWbYuROs04oPji18yYrGDPxW5w_wBrMCAeRUDeyvCf1l0ZZQxfRVTkrivDCq3mj77me4tHDDExJpBl8wn1kFv/s1600/%E6%97%A5%E5%BC%8F%E7%85%A7%E7%87%92%E8%B1%86%E8%85%90+Teriyaki+Tofu01.jpg" title="日式照燒豆腐 Teriyaki Tofu01" width="600"></a></div><br> 照燒汁好味至極，又容易做。把所有材料拌勻就搞定。基絲汀感覺照燒汁是日式料理中的皇牌汁料，是百搭材料，尤其跟<a href="https://www.christinesrecipes.com/2008/08/teriyaki-chicken-recipe.html" target="_blank">雞</a>啦，<a href="https://www.christinesrecipes.com/2008/09/teriyaki-salmon-with-wasabi-mayonnaise.html" target="_blank">三文魚</a>啦，<a href="https://www.christinesrecipes.com/2011/11/japanese-enoki-beef-rolls.html" target="_blank">牛肉</a>啦，還有豆腐很是配搭。<br> <a href="https://www.christinesrecipes.com/2014/11/teriyaki-tofu.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com0tag:blogger.com,1999:blog-4573211441940066640.post-62908223421451154192026-05-04T22:01:00.000-07:002026-05-04T22:01:15.148-07:00<i>這道菜的名字由來不明。『土匪』是做搶劫幹活的賊人，當然不好。但土匪雞翼的味道，就非常好，極之妙。主要是用一種香料——孜然粉（或叫小茴香粉）來調味，提升雞翼的香氣和吸引。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2016/10/bandit-chicken-wings.html"><img alt="土匪雞翼 Bandit Chicken Wings01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dlUnRNKq2mF5UQNFCqwu96gpmekZs72uyC_dxQxQJtTK_TQhRU_VsZm15IqBjJWi7e03NTsjjLBRrmk6qhYgLAaoUiKwNkMG8Cr9fS-v74irEwXH0aK3sSws8BuxHw0EgoMg75jQiBWl/s1600/Bandit+Chicken+Wings01.jpg" title="土匪雞翼 Bandit Chicken Wings01" width="600"></a></div><br> 基斯汀的馬來西亞朋友送來的<a href="https://www.christinesrecipes.com/2009/01/malaysian-satay-chicken.html" target="_blank">馬來沙爹雞食譜</a>，就是用了孜然粉。大家買孜然粉的時候，小心看清楚包裝上的說明，要買沒添加其他調味料的那種純孜然粉啊。<br> <br> 土匪雞翼的做法非常簡易，只需把雞翼和所有材料拌勻，丟進焗爐，就行。噢，若沒有焗爐，也可以用鑊煎吧。做派對小吃，也很適合呢。<br> <a href="https://www.christinesrecipes.com/2016/10/bandit-chicken-wings.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com9tag:blogger.com,1999:blog-4573211441940066640.post-43332032702287557192026-04-28T22:33:00.000-07:002026-04-28T22:33:57.107-07:00<i>韓式蘿蔔燜牛肋骨，即是一鍋過的滋味，實在難忘。做法容易到極。把所有材料丟進鍋中，然後就是等吃啊。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2015/01/korean-braised-beef-short-ribs.html"><img alt="韓式蘿蔔燜牛肋骨 Korean Beef Short Ribs01" height="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIb3XA6z2YW8bQBEHj5jceeVraMENyAhCasqwIj32P4ZHmeOvZR7VpWM7jJhXA9nBSFftVcnPZIHUQBSd0QU8ul6CJDFNWHqRxrEWINYUbCqCIxbI0j2q5NPdEE1xFip-y10avb7kPJzA8/s1600/%E9%9F%93%E5%BC%8F%E8%98%BF%E8%94%94%E7%87%9C%E7%89%9B%E8%82%8B%E9%AA%A8+Korean+Beef+Short+Ribs01.jpg" title="韓式蘿蔔燜牛肋骨 Korean Beef Short Ribs01" width="500"></a></div> <br> 寒風陣陣，或是熱氣騰騰的天氣，這個韓式蘿蔔燜牛肋骨也很適合。<br> <br> 別以為烹調時間長，就以為很難。其實易過借火。把所有材料丟入一個鍋中，燜煮就成。韓式料理喜歡加梨子，燜煮出來的牛肋骨就更添天然甜美。<br> <a href="https://www.christinesrecipes.com/2015/01/korean-braised-beef-short-ribs.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com16tag:blogger.com,1999:blog-4573211441940066640.post-86446634446850710442026-04-27T12:01:00.001-07:002026-04-27T12:05:32.752-07:00<i> 蘆筍，視為高檔名貴蔬菜。其實，在澳洲也挺普通。聽說，蘆筍可幫助預防高血壓，對血管和心臟有益，並有抗癌作用。被列為一種健康食材。當造時，或等到特價供應，不妨買一兩札回家做菜。水煮，烤焗或清炒，味道蠻不錯。最近發現，蘆筍跟一些果仁，譬如核桃頗配搭。做一個中式家常小炒。</i><br><br> <div style="text-align: center;"><a href="http://www.christinesrecipes.com/2013/03/stir-fried-asparagus-walnut-chicken.html"><img alt="蘆筍炒核桃雞柳 Stir Fried Asparagus with Walnut and Chicken01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLdPxY5z_F6Upt75ou-vQXq8FvG27JgK8Fx3oLqkZ4N83UIIMzTg-RdztHkgvCOZrskqEHP7Mh4EjN4qlPpOyjNDr2afxOtDe-wxuGpYqoHltQG0T7jA7fQBVfw_zX_jQeRDkQRQUGRQ/s1600/%E8%98%86%E7%AD%8D%E7%82%92%E6%A0%B8%E6%A1%83%E9%9B%9E%E6%9F%B3+Stir+Fried+Asparagus+with+Walnut+and+Chicken+01.jpg" title="蘆筍炒核桃雞柳 Stir Fried Asparagus with Walnut and Chicken01" width="600"></a></div><br> <a href="https://www.christinesrecipes.com/2013/03/stir-fried-asparagus-walnut-chicken.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com7tag:blogger.com,1999:blog-4573211441940066640.post-39285032168072169192026-04-15T22:48:00.000-07:002026-04-15T22:48:17.879-07:00<i>摩摩喳喳，名字很特別，味道很叫好。這個馬來經典甜品。非常受歡迎，最妙的是，冷吃或熱吃，一樣的好吃啊。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2012/07/BuburChaCha.html"><img alt="馬來喳喳 Bubur Cha Cha01" height="900" src="https://farm9.staticflickr.com/8008/7485258132_df49f111eb_o.jpg" title="馬來喳喳 Bubur Cha Cha01" width="600"></a></div><br> 每逢天氣寒冷，總是想吃些糖水，潤喉兼暖身。剛巧見到唐人鋪有紫心番薯，愛它的顏色高貴，質感鬆軟，於是懷念那久別的馬來甜品——摩摩喳喳。煮好熱騰騰享受，或冷凍後加冰，兩者佳宜。<br> <br> 其實做這道甜品，彈性很大。家中有甚麽，或買到什麼顏色的番薯，豆類，就丟進去煲也可。最重要的是那椰奶糖水底，記得加幾條班蘭葉，才夠香呢。有些馬來西亞人，還加一些香蕉去煮，風味很特別。<br> <a href="https://www.christinesrecipes.com/2012/07/BuburChaCha.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com17tag:blogger.com,1999:blog-4573211441940066640.post-10454666423253500102026-03-31T22:28:00.000-07:002026-03-31T22:28:04.979-07:00<i>你喜歡先苦後甜，還是先甜後苦？無論喜歡怎樣，這個心太軟朱古力很適合作為復活節甜品。是苦也是甜。剛好能表達復活節蘊含的意義：主耶穌受苦後，就是復活的甜美勝利。</i><div><i><br></i> <div style="text-align: center;"> <a href="http://www.christinesrecipes.com/2012/04/molten-chocolate-cakes.html"><img alt="心太軟朱古力蛋糕 Molten Chocolate Cake01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnv1n00JTafAlTDm5qeE42tJfObFbs5ITBWWIE1hr9suDSvQQEdHhbpTyjFiZ-4bN8qS2_vHnorSs3yI0zBNGkll_Llrje8SgAVppBEosGivIHhEOmtit0cVzGG4MS8i2IGKJ7B8c3s56DiICJ0nxQAxM5RXJ3btrKP1ZVQ9E28yGkGChYEIaGhESL48D/s1600/%E5%BF%83%E5%A4%AA%E8%BB%9F%E6%9C%B1%E5%8F%A4%E5%8A%9B%E8%9B%8B%E7%B3%95%20Molten%20Chocolate%20Cake01.jpg" title="心太軟朱古力蛋糕 Molten Chocolate Cake01" width="600"></a></div> <br> </div><a href="https://www.christinesrecipes.com/2012/04/molten-chocolate-cakes.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com58tag:blogger.com,1999:blog-4573211441940066640.post-19874114585235851552026-03-31T09:41:00.000-07:002026-03-31T09:41:43.459-07:00<i>這道<b>燜蜜汁排骨</b>不用焗爐，也可有燒烤排骨味道的效果。味道很惹味吸引人呢。</i><br> <br> <div style="text-align: center;"><a href="http://www.christinesrecipes.com/2013/03/braised-honey-pork-ribs.html"><img alt="燜蜜汁排骨 Braised Honey Pork Ribs01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JfZQmMBxZna8Tq6LmanO9oV7TXi00DNrip9iOrAH2F6p__dppwcaTRXq6rrJ96X5adJwQ7_6SGg143jvwOxQYKkNeFRBnCquUxWbq2Hqw6BClgaRdAdobMinp87fnY1vtrzgUzRAReE/s1600/%E7%87%9C%E8%9C%9C%E6%B1%81%E6%8E%92%E9%AA%A8+Braised+Pork+Ribs01.jpg" title="燜蜜汁排骨 Braised Honey Pork Ribs0101" width="600"></a></div><br> 這道燜煮排骨效果有點像烤焗排骨。如果沒有焗爐，又想品嚐焗排骨的味道，不妨試試這個菜吧。<br> <a href="https://www.christinesrecipes.com/2013/03/braised-honey-pork-ribs.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com23