Yummm Magazine Nov/Dec 2014 by Yummm

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Nov/Dec 2014

Hong Kong Style 柚子蜜烧排骨 Honey citron spare ribs Page 10

Bistro at Home

家里的港式茶餐厅

Free

R e c i p e s i n E n g l i s h a n d C h i n e s e1 Nov/Dec

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Nov/Dec

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港式茶餐厅碰撞中自成一格

朋

友一家多年未回过香港，难得飞回去一次，遇上了一个不同寻常的时期。许多道路被堵，朋友原想去购物和品尝美食的地方不能去，总有些遗憾。幸而，一个城市的美食精粹往往或藏于老旧的街道旁，或窄窄的小巷中。寻找平民的美味，当然要去茶餐厅，是到香港旅行不可不去的地方。代表中式传统的有烧腊和云吞面，源于西餐的有腿蛋治、西多士，还有独具特色的下午茶必吃——菠萝油和鸳鸯。对于升斗小民来说，传统中餐文化根深蒂固，把高档西餐平民化就更为理想，港式茶餐厅正是中西文化碰撞下的产物，融入小市民日常的生活中，历经岁月，最终自成一格。茶餐厅三个字，似乎任何英语单词都无法翻译出其中包含的所有含义。现时的香港，正处于激烈碰撞的时刻，两派意见支持者有明显的年龄差别，走上街头占领街道的是学生为主的年轻人，而反对“占中”的则多是中年人。我们是否也可以把香港这场运动看作是理想与现实的战争？年轻的时候，我们棱角分明、热血、有理想；但走入社会之后，成为打工仔或小生意的东主，棱角逐渐被生活磨平，热血和理想被现实冷却，因为要解决生存问题、要照顾一家老小。理想与现实之争，或许也可以如同港式茶餐厅一样，香港人在两者的夹缝中找到自己的路。这一期，我们要把港式茶餐厅搬回家，家里的吃法，保留传统但应该更健康一点、简化一点，因为，我们爱家人，也爱自己。

Hong Kong style bistro: a perfect mix of eastern and western cuisines

t’s hard to translate the word “cha chaan teng” to English. What does it exactly mean? It’s not simply a bistro or café, but it is a must to visit when you travel to Hong Kong. Where can you find the Hong Kong folks’ favorite foods? Definitely, “cha chaan teng”. “Siu Mei”, which means Cantonese roasted meats, and wonton noodles are representing the traditional Cantonese cuisine in the Hong Kong style bistro; the ham and egg sandwich and French toasts come from classic western cuisine. Besides, the polo (pineapple) bun and Yuan Yang (coffee with tea) are the must haves for a Hong Kong style afternoon tea. In this issue, we are going to move the “cha chaan teng” to our home, but we make them healthier and more simplified, for example, less butter and no deep frying. No doubt we will remain the tradition. Michelle Liang Editor

Nov/Dec

Contents 导读专题

11 脆皮烧肉

08 鲜虾云吞汤

Canton wonton soup

家常

27 葱香车打司康

Spring onions & cheddar scones

28 甜辣肉丸蛋

Manga sago dessert

16 红薯菠萝包配鸳鸯

Polo buns stuffed with sweet potatoes & Yuan Yang

手作

Sweet chilli scotch eggs

30 大厨的秘密：椒盐鸡翼

Chef’s secret: crispy salt & pepper chicken wings

百科

Handmade

Kitchenpedia

32 甜蜜人生

Living a sweet life

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Kway Teow with Tom Yum paste

19 杨枝甘露

Regulars

23 冬阴功炒粿条

Crispy roast pork belly

Feature

34 布艺书签

Handmade fabric bookmarks

Yummm! ideas 《煮意》推介

素食主义

Vegetarian

22 素食炸酱面

Noodles with soy bean paste

简易食谱

18 葡式蛋挞

Pastéis de nata

Quick & Easy

13 煎鱼片配三色酱

Basa fillet with three sauces

Magazine Team Editor Food Editor Food Editor Art Director Designer Contributors Advertising

29 素心莲花汤

Lotus soup

Michelle Liang Jenn Yang Ragny Zhang Lei Song Lvjiao Meng Ken Lee, Vivian Hong, Nana Dai Leon Ho 0406 086 086

24 百变可丽饼

Sweet & Savoury crepe

26 盆栽酸奶蛋糕

Seedling-like yogurt cake

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© Yum Media Pty Ltd. All rights reserved. No part of this publication may be reproduced without prior written permission of the Publisher. 免责声明《煮意》杂志认同其内容来源的可靠性，并且尽力进行验证。然而，报道失准情况仍有发生的可能，关于杂志中任何产品、服务或其他物品本刊不承担责任，也不保证内容、解释和观点的完全性和准确性。杂志中所示价格只作参考之用。版权归Yum Media Pty Ltd所有。未经书面许可，不得转载。

Nov/Dec

专题

Feature

精致平民美食

鲜虾云吞汤港式茶餐厅怎么可以没有云吞面，熬汤、做馅、打面都极费功夫和讲究，是外表普通内在不凡的代表，在家想要模仿的话，可是需要一番耐心。

Authentic Canton wonton soup 8

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鲜虾雲吞

份数

准备

1 小时

烹饪

10 分钟

云吞皮 1包猪肉碎 200克虾仁 150克，切小粒韭黄 50克 (可选) 鸡蛋 1个高汤 2汤匙生抽 1茶匙蚝油 2茶匙盐 1/2茶匙料酒 1/2茶匙糖 1/2茶匙胡椒粉 1/4茶匙葱花 1汤匙清水 2公升

PRAWN WONTONS SERVES

PREP

1 HRS

COOKING

10 MINS

1 除云吞皮以外，所有材料都放入搅拌盆，用筷子向同一方向搅拌，直至完全拌匀，并且形成粘性； 2 用筷子或小匙掏10克左右的肉馅放在皮的中心位置，皮的边缘部分抹一点清水，对折成三角形状，再把旁边两个角往中间一角挤压折叠，捏成鱼尾状； 3 锅内煮开清水，放入云吞，水再次沸腾后，转小火盖上锅盖保持沸腾3分钟后捞出，放入大地鱼汤底，撒上葱花即可。配全蛋面享用。

1 pack wonton wrappers* 200g pork mince 150g prawns, peeled and diced 50g Hotbed (yellow) chives (optional)* 1 egg 2 tablespoons chicken stock 1 teaspoon soy sauce 2 teaspoons oyster sauce ½ teaspoon salt ½ teaspoon cooking rice wine ½ teaspoon sugar ¼ teaspoon white pepper 1 tablespoon thinly sliced spring onions 2 litres water

大地鱼汤

FLOUNDER SOUP

准备

25 分钟

烹饪

小时

SERVES

PREP

COOKING

HRS

MINS

1 To make the filling, combine all the ingredients in a large bowl, except the wonton wrappers, mix well, and stir the mixture until sticky.

2 Place 1 teaspoonful (approx. 10g) of filling in the centre of the wrapper. Brush the edges of the wrapper lightly with a little water. Fold the wrapper in half to seal the edge. Repeat the step with remaining wontons.

3 Boil the water in a stock pot, add the wontons. Reduce the heat when the water is boiled again, and then cover the stock pot with a lid for 3 minutes. Remove the wontons from the stock pot and drain. Transfer the wontons to a bowl, pour the soup over and garnish with spring onions. Serve with egg noodles.

and cook for 2 hrs. Strain through a strainer.

Tips: 大地鱼干一条，烤至香味散出猪骨 500克，飞水洗净虾壳或虾干 300克鸡骨架 300克（可选），飞水洗净老姜 3大片清水 5公升 1 所有材料放入汤锅中，大火煮沸，转小火慢熬二小时，过滤即成。 Tips: 如果时间许可，用可继续慢火熬制一两个小时。

1 dried flounder, toasted until fragrant* 500g pork bones, put in cold water and boiled for 10 minutes, drained and rinsed* 300g chicken bones (optional), put in cold water and boiled for 5 minutes, drained and rinsed 3 ginger slices 5 litres wate

1 Add all the ingredients in a stock pot, cook until boiled. Reduce the heat to low,

It is recommended to cook for 1 more hour over very low heat. The soup should be very clear.

* Wonton wrappers are available in Asian supermarkets. There are yellow ones with eggs and the eggless white wrappers. Egg wonton wrappers are used in this recipe. Hotbed (yellow) chives and dried flounders can also be found in Asian grocery stores. Pork bones and chicken bones for soup are available in most Asian butchers. Nov/Dec

排骨是那种比较虚张声势的食材之一，随便弄弄就很豪华的样子，味道也不会差到哪里去。但是，想要让这么大众化的菜式变得更加出色，就要不走寻常路了。普通人用普通蜂蜜都能做出好吃的蜜汁排骨，那要是换成人见人爱的柚子蜜来烹制的话，还会惊艳到什么程度呢？

HONEY CITRON SPARE RIBS

柚子蜜排骨

份数

准备

15 分钟

烹饪

45 分钟

猪小排 500g，切小块料酒2汤匙生抽2汤匙姜蓉2茶匙柚子蜜 4汤匙清水 250ml 盐 1/2茶匙白芝麻 2茶匙，炒熟油 1汤匙 1 猪小排加入料酒、生抽、姜蓉，拌匀后放入冰箱冷藏一晚； 2 锅烧热后放油，下排骨煎至两面金黄，大约5至8分钟； 3 3汤匙柚子蜜与250ml清水调匀，倒入锅里，沸腾后转小火焖煮20分钟； 4 加盐调味，转中火继续煮至汁液基本收干； 5 盛出后，撒上白芝麻及一汤匙柚子蜜。

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SERVES

PREP

COOKING

MINS

500g spare ribs, cut across the bone by your butcher, and then cut into individual rib pieces 2 tablespoons cooking rice wine 2 tablespoons soy sauce 2 teaspoons ginger, grated 4 tablespoons honey citron tea 250ml water ½ teaspoon salt 2 teaspoons white sesame seeds, roasted 1 tablespoon vegetable oil

3 Combine 3 tablespoons of honey

1 Marinate the spare ribs with cooking

citron tea with water, and add to the wok. When the sauce comes to boil, reduce the heat and cook for 20 minutes.

rice wine, soy sauce, and ginger, store in the fridge overnight.

4 Add the salt, increase the heat to medium and cook until the sauce almost dry out.

2 Heat the wok, add the oil and swirl to

5 Dish out and drizzle 1 tablespoon of

coat. Fry the spare ribs for 5-8 minutes or until golden.

honey citron tea on top, sprinkle with white sesame seeds.

脆皮烧肉

份数

准备

30 分钟

腌制

8 小时

烹饪

50 分钟

带皮五花肉一块（约500克）海盐 2茶匙五香粉 1茶匙砂糖 1茶匙料酒 1茶匙生抽 1汤匙小苏打 1/8茶匙植物油 2茶匙葱 1颗，切长段姜片2片

面对某些食物，身体明明很渴望，嘴上却坚持说不要，最后结果如何就要看你的定力，例如这种表皮如薯片一样松脆、肥肉软糯而瘦肉香韧的脆皮烧肉。

CRISPY ROAST PORK BELLY SERVES

PREP

MARINATE

COOKING

MINS

HRS

MINS

500g Pork belly (skin on) 2 teaspoons sea salt 1 teaspoon Chinese five spice 1 teaspoon sugar 1 teaspoon rice wine 1 tablespoon soy sauce 1/8 teaspoon bi-Carb soda 2 teaspoons vegetable oil 1 bunch spring onion, cut into matchstick length 2 slices ginger

1 Heat 4 litres of water in a stockpot, add the rice wine, spring onions, ginger and the pork belly and cook until the meat whitened. Remove the pork belly from the stockpot, rinse with cold water and pat with paper towel. 2 Use the tip of a sharp knife or a skewer to poke the rind repeatedly until the surface is covered with holes (as many as possible).

3 Marinade the pork rind with sea salt.

Set aside for 20 minutes, and then rub the rind with Bi-Carb soda.

4 Turn the pork belly over, make cuts about 3cm apart, deep to the fat layer, but do not cut the rind.

5 Combine 1 teaspoon sea salt, 1 teaspoon Chinese five spice, 1 teaspoon sugar and 1 tablespoon soy sauce, rub thoroughly over the meat, except the rind.

1 汤锅内放入4公升清水，加入料酒、葱段、姜片，放入五花肉煮至肉变色，用竹签插穿后没有血水溢出即可，捞出放入冷水中清洗干净并用厨房纸擦干； 2 用铁叉在肉皮上扎出小洞，尽可能多且细密； 3 在猪皮上抹上1茶匙海盐，静置20 分钟后，抹上小苏打； 4 翻转五花肉，在瘦肉一面每隔3厘米切一刀，深至肥肉层即可，不要切到肉皮； 5 混和1茶匙海盐，1茶匙五香粉，1茶匙砂糖，1汤匙生抽，均匀涂抹在除了肉皮以外所有部分，包括切开的缝隙； 6 把3支竹签平行插入瘦肉层，防止烤制的时候肉块卷曲变形； 7 取两层锡纸，把剩下的腌料倒在中间，肉块瘦肉面向下包住底部及四边，仅仅露出肉皮，放入冰箱冷藏一晚； 8 第二天提前取出回复室温，烤箱预热240度，连锡纸一起，用上火烤制 35分钟，至颜色金黄后取出； 9 除去锡纸，用刀刮去烤焦的部分，再往肉皮上刷上一层植物油，烤箱温度降至200度后继烤15～20分钟，到肉皮开始出油后即可取出，切块上碟。

6 To avoid distortion during baking, stab 3 bamboo skewers from a flank of the meat.

7 Wrap the meat with foil, but keep the rind uncovered. Place the pork belly into the fridge to dry out overnight.

8 Take the meat out of the fridge and bring it to room temperature. Preheat the oven at 240°C, bake the pork belly for 35 minutes together with the foil, or until golden.

9 Take out the pork belly, discard the foil and use a knife to remove the charred parts from the rind. Brush the rind with some vegetable oil. Reduce the oven heat to 200°C, bake for 15-20 minutes, or until the skin is crackled. Remove the pork belly from the oven, allow to rest for a while. Chop it and serve. Nov/Dec

XO酱焖萝卜牛腩 ● ●

Tips: 1 萝卜炒过之后再加入牛腩中焖煮，可以保持完整的形状，防止萝卜融化到汤里； 2 焖煮期间，如果水份干得太快，可以适当添加一些沸水，但不能加冷水。 1 Daikon radish can be easily burnt to a frazzle without stir frying beforehand. 2 If the water dries out during braising, simply add boiling water, but no cold water.

在小店吃萝卜牛腩，店家提供的辣酱总是最抢手的，这种重口味大概才是对街头小吃上瘾的原因吧？如果在家中制作，拿用料考究的XO酱直接把香辣的味道煮到食物里，添加了一股街头风的萝卜牛腩，很江湖，很不羁。

BRAISED BEEF BRISKET WITH XO SAUCE ●

Serves 4 ● Prep 20 mins ● Soaking 1 hrs ● Cooking 65 mins

1kg beef brisket, cut into 3 cm dices, soaked in water for 1 hour 800g daikon radish, cut into 2cm thick pieces 150g XO sauce* 4 ginger slices 40g rock (crystal) sugar 1 tablespoon dark soy sauce 2 cinnamon sticks 2 star anises 3 bay leaves 3 dried citrus peels* 1 tablespoon cooking rice wine 1000ml boiling water 1 tablespoon Chu Hou paste* 2 tablespoons vegetable oil 1 Heat the wok, add the oil and swirl to

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coat, and add the ginger slices. 2 Drain the beef brisket, stir fry in the wok for 1 minute, and add cooking rice wine. 3 Continue to stir fry the beef brisket until the water in the wok dried out, add the rock sugar, dark soy sauce and all the spices. Cook until the beef brisket lightly brown. 4 Add the XO sauce, mix well. Transfer the beef brisket and spices to a casserole, add 1000ml boiling water, and cook over low heat for 40 minutes. 5 Add 1 tablespoon of oil to the wok, add the daikon radish, and stir fry until shrunk. 6 Add the daikon to the casserole, and the Chu Hou paste as well, braise at low heat for 10 minutes or until the daikon soft.

* Available in Asian groceries.

四人份 ● 准备时间20分钟浸泡时间1小时 ● 烹饪时间65分钟

牛腩 1公斤，切成麻将大小，清水洗净后浸泡1小时白萝卜 800克，切2厘米厚半圆块 XO酱 150克姜片4片冰糖 40克老抽 1汤匙肉桂枝 2段八角 2颗香叶 3片陈皮 1片料酒 1汤匙沸水 1000毫升柱候酱 1汤匙烹饪油 2汤匙 1 炒锅内放入烹饪油，下姜片炒香； 2 牛腩沥干水后下锅，开大火翻炒1 分钟后，加入料酒； 3 继续炒至锅内水份消失后，加入冰糖、老抽及各种香料，炒至至表面稍有焦黄； 4 放入XO酱拌均匀后，倒入有盖砂锅，加1000毫升沸水，转小火焖煮40 分钟； 5 炒锅内放1汤匙油，下萝卜块翻炒至表面收缩，盛出备用； 6 40分钟后，放入炒过的萝卜，加入柱候酱，继续焖20分钟，至萝卜软糯入味即可。

一个人的丰盛一个人吃饭是非常孤独的事情，即便吃罐头食品，也要好好吃饭，用最简便的办法造出丰盛的气势，用满桌的食物来对抗形单影只。

煎鱼片配三色酱 ● ●

一人份 ● 准备时间15分钟腌制时间20分钟 ● 烹饪时间15分钟

巴沙鱼片 1条，切厚片（约0.5厘米厚）蒜头 3瓣，压成蓉姜两片，切丝生抽 2汤匙料酒 1汤匙面粉 1汤匙加玉米淀粉 1汤匙，拌匀蔬菜油 2汤匙辣牛肉汤罐头 1/2罐胡萝卜（小） 1个，切粒土豆（中） 1个，切粒鸡蓉粟米汤 1/2罐玉米粒罐头1/3罐番茄汤罐头 1/2罐新鲜番茄 1个，去皮切块清水 50ml 1 鱼片用蒜蓉、姜丝、生抽、料酒拌匀后，腌制20分钟入味； 2 胡萝卜粒与土豆粒煮软后沥干水，再下辣牛肉汤煮开后盛出； 3 番茄汤煮开后，下番茄块和清水再次煮开，继续煮5分钟盛出； 4 鸡蓉粟米汤煮开后，下玉米粒煮2分钟盛出； 5 烧热平底锅，下油。鱼片拣出姜丝，放入生粉和玉米淀粉混合物中两面都蘸一下后放入锅内，两面各煎大约2～3分钟，直到表面金黄，盛出配三色酱享用。

Tips:

三色酱用来拌饭也很美味。 The sauces are good to serve with rice.

BASA FILLET WITH THREE SAUCES ●

Serve 1 ● Prep 15 mins ● Marinating 20 mins ● Cooking 15 mins ½ can chicken and corn soup 1/3 can sweet corn kernels

3 Boil the tomato soup, add the tomato dices and water, simmer for 5 minutes, dish out and set aside.

½ can condensed tomato soup 1 tomato, peeled and diced 50ml water

4 Boil the chicken and corn soup, add the corn kernels and simmer for 2 minutes.

1 basa fillet, sliced (about 0.5cm thick) 3 garlic cloves, grated 2 ginger slices, shredded 2 tablespoons soy sauce 1 tablespoon cooking rice wine 1 tablespoon plain flour and 1 corn flour, combined 2 tablespoons vegetable oil

1 Marinate the basa fillets with garlic, ginger, soy sauce and cooking rice wine.

½ can spicy beef soup 1 carrot, diced 1 potato, diced

2 Cook the carrots and potatoes in boiling water, drained. Add the spicy beef soup to the sauce pan, cook until boiled, dish out and set aside.

5 Heat the frypan til very hot, add the vegetable oil. Remove the ginger from the basa fillets, coat the basa fillets with the flour mixture and gently shake off the excess. Add the fish fillets to the frypan, fry each side of the fillets for 2-3 minutes, or until golden. Dish out and serve with the three sauces. Nov/Dec

甜蜜心机下午茶

A Sweet Afternoon Tea

西多士和丝袜奶茶是港式茶餐厅里甚受欢迎的下午茶餐点，源自于欧洲的饮食文化。可是邀请朋友来家里茶聚，做东那位主妇一般都会暗暗地花些小心机来准备，然后装作漫不经心地展示出不凡的品味。下面这套组合就特别适合这种场合，提前24小时开始准备的如布丁一样软嫩的法式吐司，和慢火熬制的焦糖奶茶，把茶餐厅式餐点升级成优雅下午茶！

FRENCH TOAST

煎法式吐司 ●

四人份

●

准备时间10分钟

●

浸泡时间24小时

法国长棍白面包（约30厘米） 1条鸡蛋 3个，打散牛奶 100毫升鲜奶油 80毫升砂糖 30克香草精 1/4茶勺牛油 15克橙酱两汤勺 1 混合好鸡蛋、牛奶、鲜奶油、砂糖和香草精，放入大一点的平底容器内； 2 长棍面包斜切3厘米左右的厚片，平铺到蛋奶混和

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烹饪时间15分钟

液里，两块之间要有1厘米以上的距离； 3 把容器包上保鲜膜，放入冰箱静置12个小时； 4 12小时后取出，将面包翻面，再次放入冰箱继续浸泡12个小时，直至面包完全将所有蛋奶液吸收； 5 平底锅内加入牛油融化，放入泡好的面包，以小火慢煎至两面金黄，每面大约煎5分钟左右； 6 取出装盘，淋上橙酱后趁热享用。

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Serves 4 ● Prep 10 mins ● Soaking 24 hrs ● Cooking 15 mins

1 White French stick (approx. 30cm in length) 3 eggs,lightly beaten 100ml milk 80ml cream 30g sugar ¼ teaspoon vanilla extract 15g butter 2 tablespoons orange jam 1 Combine the eggs, milk, cream, sugar and vanilla extract in a large container. 2 Cut the white French stick into 3cm thick pieces, and soak them in the egg mixture. Give at least 1cm space between

each piece of toast. 3 Cover the container with the cling wrap, store in the fridge for 12 hours. 4 Remove the container from fridge, turn the toasts over and return to the fridge for another 12 hours, until all egg mixture adsorbed. 5 Melt the butter in a fry pan, add the toasts and fry with low heat until golden. (Fry each side of the toast for about 5 minutes) 6 Dish out and drizzle with orange jam. Serve warm.

Tips: 1 面包片在浸泡了24小时后会涨大一些，所以两片之间必须有一定间隔； 2 泡好的面包非常软嫰，要小心不要弄破了。 3 搭配任何你喜欢的果酱都可以，或不加酱也很好吃。 1 The toast pieces will expand after soaking in the egg mixture for 24 hours, so you must give some space between pieces. 2 Be careful the toasts will be very soft after soaking. 3 Serve with your favorite jam, it’s still delicious even if serve without jam. 14

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CARAMEL MILK TEA

焦糖奶茶 ●

四人份

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准备时间5分钟

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烹饪时间15分钟

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Serves 4 ● Prep 5 mins ● Cooking 15 mins

牛奶 500克砂糖 50克红茶末 2汤勺

500g milk 50g sugar 2 tablespoon black tea dust

1 砂糖放入小锅内以最小火加热，先不要搅拌，见到底层砂糖开始融化后，用长柄木勺慢慢搅拌直到全部砂糖融化； 2 继续小心搅拌，并注意观察糖浆的颜色，当颜色变得金黄、锅底开始有细小汽泡产生时，立即离火并倒入牛奶，糖浆会凝固在锅底； 3 锅内加入红茶末，继续以小火慢煮并不时搅拌，控制牛奶不要沸腾； 4 当所有凝固的糖浆重新全部融化后马上关火，过滤后倒入茶壶即可。

1 Add sugar in small sauce pan, cook with very low heat. Do NOT stir until the sugar at the bottom start to melt. Use a wooden spoon to slowly stir until all sugar melted.

2 Pay attention the colour of the syrup, when it turns golden and comes with bubbles, remove the sauce pan from the stove, and then add the milk. The syrup will start to solidify.

3 Add the black tea dust, cook with very low heat and keep stirring. Do NOT make the milk boiling.

4 Turn off the heat when the caramel re-melted. Use a tea infuser to remove the black tea dust.

Tips: 1 牛奶和糖的份量比为10:1时甜度刚刚好； 2 煮糖酱的时候一定要小心看守，冒汽泡时就要离火加奶，不然就会有苦味。 1 Milk/sugar ratio is 10:1. 2 When you see bubbles in the process of making caramel, remember to remove the sauce pan from the heat and add milk. There will be a bitter taste if the caramel is over cooked in this step. Nov/Dec

红薯菠萝包

Polo (Pineapple) Bun stuffed with sweet potatoes 菠萝油是最著名的茶餐厅食品，也就是新鲜热辣的菠萝包中间夹一块牛油。在这个食谱中，我们把那块牛油改成更健康的红薯牛油馅，仍然非常好吃。没有面包机又不想揉面？不用担心，用手持电动打蛋器也能10分钟打出手套膜。

鸳鸯 Yuan Yang (Coffee with milk tea)

The authentic polo bun is a pineapplelike bun stuffed with butter. In this recipe, we use sweet potatoes to take the place of butter.

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面包

BUNS

红薯馅

普通面粉150克奶粉1汤匙盐1/4茶匙糖30克酵母1茶匙温水90毫升全蛋液1汤匙黄油15克

150g plain flour 1 tablespoon milk powder ¼ teaspoon salt 30g sugar 1 teaspoon dried yeasts 90ml warm water 1 tablespoon beaten egg 15g butter

红薯60克黄油30克砂糖30克

1 酵母用温水混合，静置5分钟； 2 面粉与奶粉、盐、糖混合，倒入酵母水和蛋液，搅拌并揉成光滑的面团，再加入黄油继续揉，直到面团可以拉出薄而有宽大的膜； 3 面团滚圆，放置于温暖处，发酵至两倍大； 4 将面团排气，平均分成四份，分别滚圆，盖上保鲜膜松弛 15分钟； 5 取一个面包面团，包入30克馅，整理成圆型；酥皮面团按扁，盖在面包面团上，用刀背压出菱形纹路，放置在烤盘上，盖上保鲜膜二次发酵至1.5倍大； 6 烤箱预热180度，放入面团烤15分钟即可。

1 Combine the dried yeasts with warm water, allow to stand for 5 minutes.

Tips: 红薯可以换成紫薯、南瓜、红豆等任何你喜欢的口味，或者什么也不放，也很好吃。

Tips:

2 Combine the flour, milk powder, salt and sugar, add the yeasts mixture and egg. Knead the dough until smooth, add the butter and knead until you can form a window-pane.

3 Roll the dough into a ball, allow

红薯煮熟，趁热压碎并拌入黄油和砂糖，冷藏备用。

SWEET POTATOES FILLING 60g sweet potatoes 30g butter 30g sugar Steam the sweet potatoes until very tender, mash the sweet potatoes, add butter and sugar. Mix well, and chill in the fridge.

酥皮

PASTRY

普通面粉30克自发面粉30克砂糖25克黄油30克全蛋液1汤匙

30g plain flour 30g self-raising flour 25g sugar 30g butter 1 tablespoon beaten egg

黄油放在室温下软化，加糖搅打至蓬松，分三次加入蛋液，搅打均匀；两种面粉混合后，筛入黄油中，混合成面团，分成四份备用。

Melt the butter at room temperature, add sugar and beat the butter until fluffy. Add the egg in 3 batches, mix well. Combine the flours and sift over the butter. Mix the ingredients into dough, divide into 4 portions, set aside.

随便鸳鸯

YUAN YANG (COFFEE WITH MILK TEA)

to ferment until its size doubled.

4 Pinch the air out, and divide the dough into 4 portions. Roll each portion into a ball, cover with cling wrap, allow to stand for 15 minutes.

5 Working with 1 portion at a time, roll out to a wrapper, place approx.30g fillings in the centre and fold the wrapper, make it into a ball. Make the pastry into a round disc, place on top of the bun, use the back of a knife blade to do the texture as shown. Put the buns on a baking pan, cover with cling wrap, allow to ferment until 1.5 times the size.

6 Preheat the oven at 180°C, and bake for 15 minutes.

You may also use purple potatoes, pumpkins, red (adzuki) beans or any of your favorite ingredients as the fillings, or even no filling.

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二人份

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黑咖啡200毫升，冻成冰块浓红茶200毫升，放凉并冷藏淡奶200毫升砂糖20克 1 将咖啡冰块倒入红茶中，冲入淡奶，根据喜好加糖即可。 Tips: 可以趁冰块没融化时先喝奶茶，剩下等咖啡慢慢融化后享用冰咖啡；也可以搅拌至冰块融化后享用鸳鸯，一切随便。

Serves 2

200ml black coffee, frozen into ice cubes 200ml black tea, chilled in the fridge 200ml evaporated milk 20g sugar

1 Place the coffee ice cubes into the black tea, pour the evaporated milk over, and add sugar.

Tips: Serve the milk tea before the coffee ice cubes melt, and serve the ice coffee later; or wait until the coffee and milk tea mixed well.

Nov/Dec

蔔式蛋挞 ● ●

八人份 ● 准备时间10分钟烹饪时间20分钟

冷冻酥皮2块，室温化冻牛奶65克淡奶油80克炼奶5克砂糖25克蛋黄2个低筋面粉6克 1 牛奶、奶油混合，加入砂糖和炼奶，小火加热至糖融化，离火冷却； 2 加入蛋黄与低筋面粉搅拌均匀后，过筛两次； 3 2块酥皮切成八份，放在蛋挞模中间，用拇指按压贴服在模具上，除去多余的边角； 4 每个模子中倒入八分满的蛋挞液，烤箱预热220度，烤15～20分钟，出现焦糖斑点即成。 Tips: 低筋面粉可以用玉米粉或普通面粉替代，但不是可以用自发粉。

Pastéis de nata (Portuguese custard tart) ● ●

Serves 8 ● Prep 10 mins Cooking 20 mins

2 frozen puff pastry sheets, defrost at room temperature 65g milk 80g light cream 5g condensed milk 25g caster sugar 2 egg yolks 6g cake flour

1 Combine the milk and cream, add sugar and condensed milk, heat the mixture with a small sauce pan until the sugar melted. Chill for a while.

2 Add the egg yolks and cake flour and mix well, use a strainer to make the mixture smoother.

3 Cut the puff pastries into 8 portions, use your thumb to press the pastry into the tart mould. Remove the excess.

4 Pour the egg mixture into the moulds, preheat the oven at 220°C, and bake for 15-20 minutes.

Tips: cake flour can be replaced by corn starch or plain flour, but don’t use self-raising flour.

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葡式蛋挞，多少人专程赶去澳门就是为了一尝它的美味。隔着大洋，在家想要做出不输专业出品的葡挞，就要好好来搜搜本地超市的食材了，会有意想不到的惊喜哦！

经典港式甜品

Classic Hong Kong style dessert MANGO SAGO DESSERT

杨枝甘露 ●

四人份

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准备时间10分钟

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烹饪时间30分钟

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冷藏时间1小时

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Serves 4 ● Prep 10 mins ● Cooking 30 mins ● Chill 1 hr

熟透的芒果2个，切小粒西柚1/2个，去皮去膜撕碎小西米100克花奶150克椰浆200克砂糖20克

2 ripe mangos, diced ½ grapefruit, peeled and shredded 100g sago (tapioca pearls) 150g evaporated milk 200g coconut milk 20g sugar

1 用汤锅煮沸清水，把西米放进沸水中煮一分钟，关火，盖上锅盖焖20分钟，冲凉水让西米冷透；另外煮沸一锅水，加入冷西米煮大约5、6分钟至完全变成透明，再次冲凉后捞出备用； 2 把2/3的芒果粒放入料理机，加入糖、淡奶和椰浆一起打成浆； 3 在碗内先放入西米，倒入芒果浆，撒上西柚丝和芒果粒，放入冰箱内冷藏一个小时后即可。

1 Cook the sago in a pot of boiling water for 1 minute, turn off the heat and cover with a lid. Allow to stand for 20 minutes. Transfer the sago to a bowl, rinse with cold water. Boil another pot of water, add the cold sago and cook for 5-6 minutes until transparent, and rinse with cold water for the second time.

2 Add 2/3 mango dices to a blender, and blend the mango with sugar, evaporated milk and coconut milk.

3 Spoon the sago to a small bowl, pour the mango mixture over, scatter with grapefruit strips and mango dices. Chill in the fridge for 1 hour.

Nov/Dec

家常

Regulars

扇贝夹饼配韩式啤酒烤肉

Shell burger & beer pork belly 中式汉堡or升级版肉夹馍，随你怎么叫它，反正是超级有满足感的一款主食。

啤酒烤五花肉 ● ●

准备时间10分钟腌制时间20分钟

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浸泡时间30分钟烹饪时间13分钟

火锅用五花肉片 200克啤酒一罐（375毫升）韩式烤肉酱 50克白芝麻 5克生菜叶 5片 1 五花肉片自然解冻，倒入啤酒浸泡 30分钟； 2 啤酒倒掉，五花肉滤干，用韩式烤肉酱腌制20分钟； 3 烤箱预热至200度。烤盘铺好锡纸，把五花肉铺在烤盘里，放入烤箱烤8分钟； 4 取出后撒上熟芝麻，再放进烤箱烤 5分钟。烤好的五花肉配生菜夹在扇贝夹饼中享用。

KOREAN BEER PORK BELLY ● ●

Prep 10 mins ● Soaking 30 mins Marinating 20 mins ● Cooking 13 mins

200g thinly sliced pork belly (for hot pot)* 375ml beer 50g Korean BBQ sauce* 5g white sesame 5 lettuce leaves

1 Defrost the pork belly in room temperature, soak in the beer for 30 minutes.

2 Drain and discard the beer, marinate the pork belly with Korean BBQ sauce for 20 minutes.

3 Preheat the oven at 200°C. Line the baking pan with aluminum foil, place the pork belly slices on the pan, and bake in the oven for 8 minutes.

4 Take the baking pan out, scatter the white sesame over the pork belly and return to the oven to bake for 5 minutes. Open the shell buns with a knife and place the pork belly and lettuce in between.

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扇贝夹饼 ● ●

四至五人份 ● 准备时间40分钟发酵时间2小时 ● 烹饪时间30分钟

普通中筋面粉 200克砂糖 15克干酵母 3克牛奶 130克 1 牛奶用微波炉加热至40度，加入酵母混合均匀，静置5分钟； 2 面粉与砂糖混合，倒入酵母牛奶，揉匀成为光滑的面团，放入盆中，发酵至两倍大； 3 取面团放在台上排气，再次揉均匀后，切分成70克一份，滚圆后净置15 分钟； 4 取一个小面团擀成长椭圆形，上下对折，用刀背竖向压出7条平行线，两端向中间捏紧成型，放入蒸笼二次发酵30分钟； 5 锅内放冷水，架上蒸笼以大火加热至沸腾，转中火蒸20分钟熄火，等3 分钟后开盖。

SHELL BURGER ●

Serves 4-5 ● Prep 40 mins ● Ferment 2 hrs ● Cooking 30 mins

200g plain flour 15g caster sugar 3g dried yeasts 130g milk 1 Warm the milk to 40°C, add the yeasts, mix well and allow to stand for 5 minutes. 2 Combine the plain flour and sugar, add the milk mixture and knead until dough surface is smooth. Place the dough in a large mixing bowl, stand until double in size. 3 Transfer the fermented dough to the kitchen board, and pinch the air out. Divide it into small portions (70g per portion), roll them into balls and stand for

15 minutes 4 Take one ball and use a rolling pin to roll it into a long oval, and fold it. Use the back of a knife blade to make 7 lines on it. Turn the both ends towards the centre to form the shell. Repeat the step to finish all the portions. Put the buns in a large bamboo steamer and allow to stand for 30 minutes. 5 Pour cold water in a wok, put the bamboo steamer with buns over and steam with high heat until the water boiled. Then reduce the heat to medium, and continue to steam for 20 minutes. Turn off the heat, keep covering for 3 minutes. Nov/Dec

素食炸酱面

份数

准备

10 分钟

烹饪

20 分钟

挂面150克胡萝卜一个，刨细丝鸡蛋一个，搅打均匀杏鲍菇（中型）一个，切丁厚香干一片，切丁洋葱半个，切丁姜两片，切末甜面酱两汤匙生抽一汤匙白糖一茶匙橄榄油四汤匙（烹饪用） 1 胡萝卜刨成细丝，与挂面同入沸水煮熟； 2 锅里烧热两汤勺橄榄油，下鸡蛋炒碎盛出； 3 烧热另外两汤勺橄榄油，下姜末炒香，放入杏鲍茹、香干、洋葱翻炒，注意不要糊底； 4 待杏鲍茹的体积开始缩小，放入甜面酱、生抽、白糖，翻炒均匀； 5 大火继续翻炒两三分钟至酱料完全熟透，加入鸡蛋碎搅拌均匀盛出，淋在挂面上享用。

NOODLES WITH SOY BEAN PASTE (VEGETARIAN) SERVES

PREP

10 MINS

COOKING

MINS

150g fine dried noodles 1 carrot, shredded 1 egg, beaten 1 king oyster mushroom, diced 1 dried tofu, diced ½ onion, diced 0.5cm fresh ginger pieces, finely chopped 2 tablespoons soy bean paste 1 tablespoon soy sauce 1 teaspoon sugar 4 tablespoons olive oil

1 Cook the noodles and shredded carrots in boil water. Transfer to a bowl, keep warm.

2 Heat the wok, add 2 tablespoons of olive oil, add the egg to the wok and scramble until cooked. Dish out.

3 Reheat the wok, add the remaining olive oil, and fry the ginger. Add the king oyster mushroom, dried tofu and onion.

4 When the king oyster mushroom dices shrink, add the soy bean paste, soy sauce, and sugar.

5 Stir fry at high heat for 2-3 minutes, add the egg and toss well. Serve with the noodles.

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冬荫功炒粿条

份数

准备

15 分钟

烹饪

10 分钟

KWAY TEOW WITH TOM YUM PASTE SERVES

PREP

15 MINS

COOKING

MINS

干粿条（河粉）200克，沸水浸泡1分钟，冲凉水冬阴功酱2汤匙，加椰浆150毫升，调匀鲜虾 200克泰式鱼饼 2个, 切片蘑菇 5个，切片香茅1条，切小段柠檬叶3片，切碎红辣椒1个，去籽切小粒姜1片，切丝香菜1根，切段鱼露1茶匙生抽1茶匙植物油3汤匙

200g rice stick noodles (kway teow), soaked in boiling water for 1 minutes, and rinsed with cold water 2 tablespoons tom yum paste, combined with 150ml coconut milk 200g fresh prawns 2 thai fish cakes, sliced 5 fresh shiitake mushrooms, sliced 1 lemon grass stalk (white part only), thinly sliced 3 kaffir lime leaves, finely chopped 1 small red chilli, seeded and thinly sliced 1 ginger slice (approx. 3mm thick), shredded 1 bunch coriander, coarsely chopped 1 teaspoon fish sauce 1 teaspoon soy sauce 3 tablespoons vegetable oil

1 炒锅内放油，中火加热，下鲜虾，蘑菇，香茅，柠檬叶，姜丝，红辣椒，炒出香味； 2 放入粿条翻炒均匀，分三次加入冬阴功椰浆，边煮边翻拌，每次煮至汁液基本消失后再加下一次； 3 调入生抽和鱼露，下香菜段兜匀后出锅。

1 Heat the oil in a wok over medium heat, sauté the prawns, shiitake

Tips: 不能吃辣的话，红辣椒可最后放入。

Tips:

mushrooms, lemon grass, kaffir lime leaves, ginger and red chilli until fragrant.

2 Add the rice sticks and stir fry, add the tom yum and coconut milk mixture in 3 batches (stir fry until the sauce nearly dry out and then add the next batch).

3 Add the soy sauce and fish sauce, scatter with coriander and dish out.

Red chilli could be added in the final step if you don’t like the kway teow too spicy.

Nov/Dec

喜欢厨房创意的朋友，一定非常喜欢可丽饼这种简单而又富于变化的料理。除了普通的甜味，还可以配咸味和辣味，甚至其它任何你想像得到的口味。怎么样，想试试吗？

辣巧克力可丽饼 ● ●

四人份 ● 准备时间15分钟烹饪时间10分钟

辣巧克力酱：黑巧克力40克黄油20克辣椒粉1/4匙砂糖5克可丽饼：全麦面粉100克鸡蛋2个牛奶200毫升鲜奶油50克黄油20克，融化砂糖25克盐1/2茶匙玉米油20克杏仁片30克，烤香 1 黑巧克力与黄油放入容器中，隔热水融化，加入辣椒粉和糖搅拌均匀； 2 全麦面粉过筛，加入鸡蛋、牛奶、奶油、黄油、砂糖和盐，搅拌均匀，至提起匙子时面浆成呈一条线流下； 3 烧热平底锅，放少许玉米油，加入一大匙面糊，转动至铺满锅底；转中火每面煎大约1分钟； 4 取出可丽饼，趁热涂上辣巧克力酱，撒上杏仁片即成。 24

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千变万化的可丽饼

Sweet & Savoury Crepes SPICY CHOCOLATE CREPE ●

Serves 4 ● Prep 15 mins ● Cooking 20 mins

Spicy chocolate dressing: 40g dark chocolate 20g butter ¼ chilli powder 5g caster sugar Crepe: 100g wholemeal plain flour 2 eggs 200ml milk 50g thickened cream 20g butter, melted 25g caster sugar ½ teaspoon salt 20g corn oil 30g almond flakes, toasted

1 Add the dark chocolate and butter in a mixing bowl, resting in a warm water bath, add chilli powder and sugar, mix well. 2 Sift the wholemeal flour, add the eggs, milk, cream, butter, sugar and salt. Mix into smooth batter. 3 Heat the fry pan, add the corn oil, and then a large spoonful of the batter, swirl the pan to coat the bottom. Reduce the heat to medium, fry each side of the crepe for 1 minute. 4 Transfer the crepe to the dish, drizzle with spicy chocolate dressing when the crepe still warm, scatter with almond flakes.

培根菠菜可丽饼 ● ●

四人份 ● 准备时间10分钟烹饪时间25分钟

可丽饼：普通面粉100克鸡蛋1个牛奶300毫升黄油20克，融化砂糖10克盐1/2茶匙黄油10克（烹饪用）馅料：培根2条，切小块嫩菠菜叶100克蘑菇 80g，切片鸡蛋4个海盐1/2茶匙现磨黑胡椒1/2茶匙

BACON AND SPINACH CREPE ●

Serves 4 ● Prep 10 mins ● Cooking 25 mins

Crepe: 100g plain flour 1 egg 300ml milk 20g butter, melted 10g sugar ½ teaspoon salt 10g butter (for cooking) Filling: 2 bacons, cut into bite-size pieces 100g baby spinach leaves 80g mushrooms, sliced 4 eggs ½ teaspoon sea salt

½ teaspoon ground black pepper 1 Sift the flour, add the egg, milk, butter, sugar and salt, mix well. 2 Heat the fry pan, add butter and a large spoonful of the batter, swirl the pan to evenly coat the bottom. 3 Place the bacons, mushrooms and spinach leaves on the batter, and break an egg in the centre, fold the four sides of the crepe to form a square. 4 Reduce the heat to low, cook for 3-5 minutes, dish out and sprinkle with sea salt and black pepper. Repeat the step to finish the 4 serves.

1 面粉过筛，加入鸡蛋、牛奶、黄油、砂糖和盐，搅拌均匀； 2 烧热平底锅，放少许黄油，加入一大匙面糊，转动至铺满锅底； 3 在面糊中用培根、蘑菇和菠菜围一个圈，中间打入1个鸡蛋，用铲子将饼的四边向中间折叠，形成正方型； 4 转小火加热3～5分钟，撒上海盐和黑胡椒即可。重复以上步骤做成四份。

Nov/Dec

酸奶盆栽蛋糕 ●

准备时间10分钟

柚子蛋糕，切小块或杯子直径大小的圆片酸奶 200克鲜奶油150毫升，加糖打发各式水果，切小块巧克力曲奇5块，压碎薄荷叶 4、5片 1 把前四项材料随意填进杯子，在上面撒满巧克力曲奇碎，插上薄荷叶即可。也可以随意搭配你喜欢的其它水果、坚果或果酱，做出你自己的风格。

SEEDLING LIKE YOGURT CAKE ●

Prep 10 mins

Honey citron cake, diced or cut into small round pieces 200g yogurt 150ml thickened cream, whipped with sugar added fruits (eg. strawberries and kiwis), diced 5 chocolate cookies, crushed 5 mint leaves 1 Layer the cake dices, yogurt, cream and fruits in a glass or cup, cover with crushed cookies, and then “transplant” a mint leave on top. Use any of your favorite fruits, nuts or jam, have fun and enjoy!

柚子蛋糕片的制作方法 ●

准备时间30分钟

●

烹饪时间13分钟

蛋黄 4个蛋清 3个柚子蜜 20克砂糖 50克自发粉45克，过筛黄油 10克牛奶 24克 1 柚子蜜加热至40度，加入蛋黄和10 克砂糖，搅拌至颜色变浅，体积增大； 2 蛋清冷藏后打发，分三次加入40 克砂糖，提起搅拌头可见慢慢弯下的长尖角即可； 3 将一半打发后的蛋白霜加入蛋黄糊，切拌均匀，并筛入自发粉拌匀； 4 加入剩余蛋白霜，切拌均匀； 5 黄油和牛奶加热至即将沸腾后，立即加入到面糊里搅拌均匀； 6 烤盘铺烘培纸，倒入面糊后铺平，在平整的台面上用力震几下以除去大气泡； 7 烤箱预热180度，再以170度烤13 分钟。

HOW TO MAKE HONEY CIRTON CAKE ●

Prep 30 mins ● Cooking 13 mins

4 large egg yolks 4 large egg whites, chilled in the fridge 20g honey citron tea 50g caster sugar 45g self-raising flour 10g butter 24g milk 1 Use the microwave to lightly heat the honey citron tea (approx. 40ºC), add 10g caster sugar and all the egg yolks, mix with hand mixer until pale. 2 Remove the egg whites from the fridge, whisk until firm peak form. The 40g caster sugar should be added in 3 batches during the course of whisking. 3 Fold in half of the egg white mixture with the egg yolk batter, sift the self-raising flour over and mix well. 4 Fold in the remaining egg white mixture gently. 5 Heat the butter and milk in a small sauce pan until pre-boiling status, and pour over the egg mixture. Gently mix well. 6 Spread the mixture in a baking tin, knock on the tabletop to remove air bubbles. 7 Bake in the preheated (preheat at 180 ºC ) oven for 13 minutes at 170 ºC.

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葱香芝士司康 ● ●

八人份 ● 准备时间30分钟烹饪时间20分钟

普通面粉110克自发面粉110克细砂糖 16克含盐黄油80克，切小块冷藏奶油110克鸡蛋2个，打成蛋液车打芝士碎50克香葱3根，切碎 1 混合面料和糖，放入黄油，用手指把黄油搓细至完全混入面粉中； 2 加入奶油和大部分蛋液，再放入芝士和香葱碎，搅拌至没有干粉之后，整理成表面粗糙的面团即可，不需要过度揉面； 3 将面团用保鲜薄包好后放入冰箱冷藏15分钟，取出压成2厘米厚的圆饼，切成8份，表面涂剩下的蛋液； 4 烤箱预热到180度，烤20分钟。

SPRING ONIONS AND CHEDDAR SCONES ●

Serves 8 ● Prep 30 mins ● Cooking 20 mins

110g plain flour 110 self-raising flour 16g caster sugar 80g salted butter, diced and chilled in the fridge 110g thickened cream 2 eggs, beaten 50g cheddar cheese, grated 3 bunches spring onion, thinly sliced 1 Combine the flours and the sugar, add the butter, and use your fingers to crush the butter until mixed well with the flours.

2 Add the cream and most of the egg wash, then add the cheese and spring onions. Mix and form a rough dough (do not over knead). 3 Wrap the dough with cling wrap and chill in the fridge for 15 minutes. Remove from the fridge, press the dough into a 2cm thick disc, and use a knife to evenly cut it into 8 portions. Brush the surface with the remaining egg wash. 4 Preheat the oven at 180°C, bake for 20 minutes. Nov/Dec

甜辣肉包蛋 ● ●

六人份 ● 准备时间10分钟烹饪时间20分钟

鸡蛋6个，煮熟去壳面包糠6汤匙牛肉碎 200克香茅1/2条，切碎柠檬叶2片，切碎香菜1颗，切碎生抽1汤匙鱼露1汤匙椰糖1汤匙姜蓉1茶匙黑胡椒1茶匙植物油500毫升（烹饪用）泰式甜辣酱2汤匙（蘸酱） 1 牛肉碎加入所有调味料拌匀，用筷子向一个方向搅拌2分钟； 2 小锅内加入半锅植物油，中火加热至有少量汽泡产生，将鸡蛋用肉泥包裹，再裹一层面包糠，下油炸至外表金黄后捞出，置于厨房纸上； 3 把蛋切开，蘸泰式甜辣酱享用。

SWEET CHILLI SCOTCH EGGS ● ●

Serves 6 ● Prep 10 mins Cooking 20 mins

6 eggs, boiled and shucked 6 tablespoons breadcrumbs 200g beef mince ½ lemon grass stalk, finely chopped 2 kaffir lime leaves, finely chopped 1 bunch coriander, finely chopped 1 tablespoon soy sauce 1 tablespoon fish oil 1 tablespoon grated palm sugar 1 teaspoon grated ginger 1 teaspoon black pepper 500ml vegetable oil 2 tablespoons Thai chilli sauce (for dipping)

1 Combine all the spice and herbs with the beef mince, use a chopstick to stir in one direction for 2 minutes. 2 Add the vegetable oil in a small sauce pan over medium heat, wrap the egg with beef mince and then coat with breadcrumbs. Gently place the egg into the oil and deep fry until golden. Transfer to a dish lined with paper towel. 3 Half the eggs, serve with Thai sweet chilli sauce. 28

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素心莲花汤 ● ●

六人份 ● 准备时间10分钟烹饪时间1小时40分钟

莲藕1段，约15厘米长中型胡萝卜1条，切块黄豆芽100克干海带1张，泡发玉米1根，切3段卷心菜1/8颗，撕成大块大白菜1颗清水3公升盐适量 1 把除黄芽白菜以外的所有蔬菜都放入清水中，大火煮开后，转小火煮90分钟，加盐调味； 2 大白菜剥至剩大约16片菜叶，切掉上部，留下菜根部份（约12厘米），用剪刀把菜叶修剪出尖角，形成莲花瓣状； 3 把白菜花竖放入沸腾的汤中煮5分钟，待叶片开始变软散开成莲花状，马上关火盛出。

LOTUS SOUP ● ●

Serves 6 ● Prep 10 mins Cooking 1hrs 40 mins

1 small lotus root (approx. 15cm long) 1 medium carrot, cut into pieces 100g yellow bean sprouts 1 piece of dried kelp, soaked 1 corn on the cob, cut into 3 pieces 1/8 head of cabbage, torn into medium size pieces 1 small wombok 3 litre water salt, to taste

1 Put all the vegetables into 3 litre of water, except the wombok. Cook over high heat until boiled, reduce the heat and simmer for 90 minutes, and add salt.

2 Remove a few layers of leaves (keep about 16 pieces). Cut the upper part of the wombok. The remaining part should be around 12cm high. Use the scissors to cut the leaves into petal shape.

3 Place the wombok uprightly in the boiling soup 这是一道充满自然能量、令人赏心悦目的素汤，养身又养心。

and cook for 5 minutes, or until the leaves soft.

Nov/Dec

食谱来自Ken Lee Recipe by Ken Lee

大厨的秘密

Chef’s Secret 炸鸡翼如何才能脆而不腻？调料怎样做到香气四溢？大厨现在就把秘诀告诉你。 A good deep fried chicken wing must be crispy and fragrant, but not oily. Now let the chef tell you how to make it. 30

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香脆的秘密：椒盐鸡翼 ● ●

六人份 ● 准备时间20分钟烹饪时间15分钟

鸡中翼 1公斤红辣椒（小） 2个，切小圈葱 2根，切成葱花蒜头4瓣，切碎盐焗鸡粉 20克胡椒粉，适量薯粉（或生粉） 1茶匙清水 30毫升腌料：料酒 2茶匙鸡粉 1茶匙酱油 1汤匙玉米粉 4汤匙 1 鸡中翼用腌料拌匀备用； 2 烧热一锅油至油温大约180°C。薯粉用清水稀释，与鸡翼拌匀，放入油锅慢火炸至八成熟； 3 将鸡翼捞起，沥干油。油锅开猛火，把鸡翼放回锅中再炸两分钟出锅备用; 4 用干锅炒香蒜头、葱、红辣椒、盐焗鸡粉和胡椒粉，加入炸好的鸡翼兜匀上碟。

CRISPY SALT & PEPPER CHICKEN WINGS ●

Serves 6 ● Prep 20 mins ● Cooking 15 mins

1kg chicken mid-wings 2 small red chilli, thinly sliced 2 bunches spring onions, thinly sliced 4 garlic cloves, coarsely chopped 20g spiced bake mix* pepper, to taste 1 teaspoon tapioca flour 30ml water

Marinade: 2 teaspoons rice wine 1 teaspoon chicken powder* 1 tablespoon soy sauce 4 tablespoons corn flour

1 Marinade the chicken mid-wings, set aside. 2 Heat enough oil in a wok until approx. 180°C. Combine the tapioca flour and water, mix with the marinated chicken wings. Add the chicken wings to the wok and deep fry to medium well. 3 Remove the chicken wings from the wok with a slotted ladle, allow to drain. Turn the heat to high, return the chicken wings to the wok and deep fry for 2

minutes. Dish out and set aside.

4 Use a cleaned wok (no oil) to stir fry the garlics, spring onions, red chilli, spiced bake mix and pepper over medium heat, add the chicken wings, mix well and dish out.

Tips: 1 把木筷子插入油中，有少许气泡产生便是适合的油温； 2 鸡翼要炸出脆皮的口感，先包裹一层很薄的薯粉浆，炸至半熟出锅，沥干油再回锅猛火炸，可以把鸡翼吸收的油份逼出来； 3 把调味料和葱蒜在干锅中略炒，香气才会更浓； 4 没有盐焗鸡粉可以用干锅炒香鸡粉、盐和胡椒粉代替。

Tips: 1 To test the oil temperature for deep frying, use a chopstick to dip into the oil. If you can see some small bubbles, it would be the right time to place the food in.

2 The tapioca batter must not be too thick. Deep frying for the second time over high heat can help to extract the oil from the chicken wings. 3 Use a clean wok without any water or oil to stir fry the condiments and spices, this can help the ingredients to release the fragrance. 4 If you don’t have spiced bake mix, combine chicken powder, salt and pepper and stir fry in a clean wok to make a salt bake mix. * Spiced bake mix and chicken powder are available in Asian grocery stores. Nov/Dec

家常百科

Kitchenpedia Regulars

甜蜜人生

Living a sweet life 各种糖（还有蜂蜜）是我们的橱柜中不能缺少的成员，我们在糖的消耗上比其他的调味剂要多得多。世界卫生组织建议成年人每日的糖摄入量不要超过25克，但是大部分人都做不到，中国人平均每天摄入糖 33克，巴西人嗜甜程度世界第一，平均每天摄入153克糖，而澳洲人则超过100克。这都是因为我们都拒绝不了甜蜜的诱惑，甜食让人心情愉快，人生总是需要加点糖，不是吗？关心自己的健康，细致地了解各种糖，有利于我们正确地使用这些甜味剂。 We have different types of sugar (and honey) in our pantry, our sugar consumption is much more than other condiments. World Health Organization advices that the sugar intake per day for an adult should be no more than 25g. But most of us are not able stick to this guideline, as we can’t resist the sweet temptation. Brazil is the No.1 sugar loving country with 153g sugar intake per capita per day. Chinese people prefer less sugar in their food culture, with 33g intake per capita per day. An Australian’s sugar intake per day is over 100g. We are living in a sweet life, right? Knowledge about these sweeteners can help us to use them correctly and healthily.

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原糖 (raw sugar)

片糖 (golden slab sugar)

红糖与黑糖 (brown sugar and muscovado sugar)

原糖是甘蔗经初步提炼获得的褐色结晶体。一般只用在热饮料中，特别是咖啡，是为了避免白糖遮盖了咖啡高度萃取的味道，破坏了浓醇的口感。但在日常菜式中也可以代替白糖使用。

片糖多为黄褐色，古法片糖则颜色更深，更天然健康，但已经不多见。片糖以中间有夹心为佳，无夹心或夹心少则为次。甜味介乎红糖与冰糖之间，中式甜品必定少不了片糖。

红糖是甘蔗经榨汁，通过简易处理浓缩形成。红糖中杂质较多，但是其中的葡萄糖比白糖高，还有丰富矿物质和维生素，被认为的健康的甜味剂。黑糖与红糖属于同一个品种，但是制作工艺比红糖更加精细。在各种甜点里用健康的黑糖替代原本的白砂糖，口味也比白糖更丰富更有层次感，在台湾和日本食谱中使用较多。

The product of the first stage of the cane sugar refining process.

Sandwich-like sugar bar, mostly used in Chinese dessert.

Its brown colour due to the presence of molasses., assumed to be more nutritional than white sugar, with rich minerals and vitamins.