COOK - 海南雞飯 Hainan Chicken Rice

海南雞飯真的是源自中國海南，而非現在大家以為的新加坡或馬來西亞，只是因在二十世紀初隨著移民潮而在東南亞地區發揚光大。海南雞飯之所以好吃是因海南文昌市的雞是吃椰子作糧，所以文昌雞是那麼有名，好吃的。這次分享一下我用無水蒸的方法製作海南雞，未必是最正宗，但保証又香又好吃。

Hainan Chicken Rice (海南雞飯) 22cm + 14cm cast iron pot

海南雞

鮮雞 1隻

鹽 適量

薑汁 2湯匙

花椒 1茶匙

八角 3粒

斑蘭葉 3片

南薑 3片

水 50毫升

油飯

椰子油 1茶匙

蒜頭 1瓣 (切茸)

米 200克

蒸雞水 220毫升

鹽 1茶匙

斑蘭葉 1片 (打結)

1. 雞洗淨抹乾切去雞肥(雞肥留下作製作薑茸用)，以鹽、薑汁、花椒、八角擦在雞內外，另把一片斑蘭葉和南薑放入雞腔中醃30分鐘。

2. 22厘米鑄鐵鍋底部先放入餘下的斑蘭葉，再放入雞和水，蓋上鍋蓋以中火加熱至煲邊冒煙轉為小火，蒸35分鐘。

3. 把雞取出放入冰水浸10分鐘至涼，隔水，斬雞。另煲內剩下的蒸雞水留起220毫升，不夠可加清水。

4. 在14厘米鑄鐵鍋內用椰子油把蒜茸炒香，加入米、蒸雞水、鹽和斑蘭葉，以中火加熱至煲邊冒煙轉為小火，煮12分鐘，再焗12分鐘。

一般海南雞會配以薑茸，老抽和蒜茸辣椒醬食，但海南人則會配「十點醬」吃。

薑茸

5克薑去皮磨茸，加入燒熱雞油即成。

老抽

老抽2湯匙和糖2茶匙煮熱至微稠放涼。

蒜茸辣椒醬

3瓣蒜頭，2隻辣椒和1茶匙羅望子醬放入攪拌機打成茸即成。

海南「十點醬」是微帶酸甜的醬料

蒜頭1瓣切茸用油爆香，混合3克薑去皮磨茸，蔥花少許，豉油和一小撮鹽和青檸汁製成。

COOK - 韓國人參雞湯 Korean Ginseng Chicken Soup

這幾天又回復天寒地凍，孤零零一人餐最好就是做些一煲過又熱滕滕的菜式。 

韓國人參雞湯，暖胃又補氣啊！

《韓國人參雞湯》Korean Ginseng Chicken Soup

糯米  100g
雞  1隻
韓國新鮮人參 2條
蒜頭  6-7瓣
紅棗  5粒
水  800ml - 1L

100g Glutinous Rice
1 Whole Chicken 
2 Fresh Korean Ginseng
6-7 cloves Garlic
5 Red Dates
800ml - 1L Water

1. 糯米先用水浸泡2小時。隔水備用。
Soak the glutinous rice for 2 hours, drain.

2. 把雞洗淨，切去多餘的油脂，把頸部的皮疊起用牙籤插著封口。
Clean and discard excessive fat of chicken. Fold the skin near neck area and close the opening by pinching a toothpick. 

3. 將1支人參，3瓣蒜頭及3粒紅棗放入雞腔內，再倒入糯米。同樣地把雞皮疊起用牙籤插著封口。
Stuff 1 ginseng, 3 cloves garlic and 3 red dates into the chicken, then pour glutinous rice to fill the bird. Close the back side opening with the same method by piercing the skin with a toothpick. 

4. 把雞放入煲內，加入剩餘的人參，蒜頭和紅棗，注入清水至8成滿。以中火煲約1個半小時，如水份蒸發，中途可開蓋加水。
Place the chicken into the pot, add the remaining ginseng, garlic and red dates. Fill the pot with water until 80% full, boil over medium heat for 1 and a half hour. You can add more water midway if it gets evaporated.

5. 1個半小時後，雞湯應呈奶白色，把表面的油份撇去，加一茶匙鹽拌勻便成。
When it's cooked, the soup should be in milky color. Skim the fat on the surface and add 1 tsp of salt, stir well. Serve by cutting open the chicken and the meat should be very tender that it comes right off the bone. Enjoy the chicken, rice and soup all at once just like how the Koreans love it.

COOK - 栗子忌廉海鮮批 Seafood Pie in Chestnut Bechamel Sauce

通常去到些舊式老牌餐廳都很喜歡點焗酥皮湯，酥皮什麼什麼的，當還是小朋友的時候每每酥皮湯上桌時更會嘩嘩聲，覺得特別震憾！
適逢秋冬節氣，吃栗子正合時宜，便啟發了做這一道Crossover菜式。
一般的Bechamel Sauce 是用牛奶，牛油和麵粉製成，但因為我用栗子做底已可令醬汁有一點杰，所以我棄用牛油和面粉，改為用忌廉，牛奶，栗子和其他香料作醬汁。

栗子忌廉海鮮批  Seafood Pie in Chestnut Bechamel Sauce


栗子忌廉汁:
忌廉 120ml
牛奶  50ml
栗子  10粒 (去殼去衣)
原粒黑椒 1/2茶匙
紅洋蔥 1/4個 (或用2粒紅蔥頭代替)
意大利芫荽  2條
月桂葉 1片
海鹽  1茶匙

材料：
魚塊  1塊 (可用Halibut, Cod, Haddock，切成一口大少)
蝦  6隻 (去腸去殼留尾)
急凍廣島蠔  6隻
蛋  1隻 (打散)
急凍菠菜  少許 (解凍)
急凍酥皮  1塊

For the Chestnut Bechamel Sauce:
120ml Cream
50ml Milk
10 Chestnuts (deshelled)
1/2 tsp Whole Black Pepper
1/4 Red Onion (Or replaced by 2 shallots)
2 sprigs Italian Parsley
1 Bay Leaf
1 tsp Sea Salt

Other Ingredients：
1 Piece of Fish (Can be Halibut, Cod or Haddock，cut into mouthful pieces)
6 Shrimp (deveined, peeled, tails on)
6 Hiroshima Frozen Oysters
1 Egg (Beatened)
A Handful of Frozen Spinach (defrosted)
1 Frozen Puff Pastry

1. 在一湯鍋內放入栗子忌廉汁材料，以小火煮至栗子變軟。
Place the ingredients of the chesnut bechamel sauce in a stock pot, cook over low heat until chestnuts are softened.

2. 同時把魚沾上鹽及蛋汁，放入煎鍋煎香。
Meanwhile, season the fish pieces with salt and cover with the egg, pan fry till golden.

3. 利用手提攪拌器把醬汁打滑。
By using a hand blender, blend the sauce until smooth.

4. 將蝦及蠔放入醬汁內煮熟。
Place shrimp and oysters in the sauce, boil until cooked.

5. 煎好的魚塊放入18cm橢圓焗批盤內。
Place the fish pieces in an 18cm oval pie dish.

6. 再把醬汁連同蝦，蠔和菠菜倒入。
Pour the chestnut sauce together with the shrimp and oysters, add defrosted spinach.

7. 急凍酥皮放室溫5分鐘解凍，蓋在焗批盤上，按壓碗邊黏好，剪走多餘部份。
Place puff pastry in room temperature for 5 minutes to defrost. Cover on the pie dish, press onto the sides and trim.

8. 可隨意在酥皮上輕輕𠝹上花紋，再掃上蛋汁。
Brush the surface with egg mixture.

9. 放入已預熱180ºC 的Airfryer內，焗6分鐘至表面金黃。
Place the pie dish into Airfryer which has been preheated to 180ºC, bake for 6 minutes until puff pastry is golden.

10. 熱辣辣的栗子汁海鮮批完成。
A fluffy hot seafood pie in chestnut bechamel sauce is ready! 

COOK - 鑄鐵鍋做温泉蛋 Making No-fail Onsen Tamago by Cast Iron Cocotte

蛋：是一樣簡單又複雜的食物。見過一本300多頁厚的書只教做蛋。
今次試用鑄鐵鍋做温泉蛋，1 Take OK，零失敗！

§ 但記住一定要跟足指示用18cm 鑄鐵鍋和註明的特定水量及步驟，要不是不成功不要賴我啊！有朋友就是用了比較大的鍋，然後水未能完全蓋過蛋而不成功，那是不行的噢！

鑄鐵鍋做温泉蛋 (18cm)

蛋 2隻

900ml 水

300ml 冷水

1. 2隻蛋放至室溫。

2. 900ml水放入一 18cm 鑄鐵鍋，用中火燒熱至微微冒煙，水中出現小泡泡。關火。

3. 將300ml 冷水加入鍋中，拌勻令水溫變得一致。

4. 小心放入2隻蛋，輕輕攪拌水使下了蛋的水水溫維持一致。加上鍋蓋。

5. 讓蛋在鍋內靜置15分鐘。取出蛋放在冷水下沖至蛋回愎室溫。

6. 如常地打蛋，出來便是美味的滑滑溫泉蛋。

Making No-fail Onsen Tamago by Cast Iron Cocotte (18cm)

This no-fail method can make you perfect onsen tamagoes by using an cast iron pot

2 Eggs

900ml Water

300ml Cold Water

1. Take 2 eggs back in room temperature

2. In a 18cm pot, fill with 900ml water, over medium heat, cook until small bubbles form, turn off heat

3. Add 300ml cold water to the pot, stir well to make sure the water temperature is uniform. (about 70ºC)

4. Carefully add the 2 eggs, stir the water a bit, cover with lid.

5. Let the eggs stay in the pot for 15 minutes, then take out and rinse in cold water until shells are back in room temperature.

6. Crack the eggs and there is your perfect onsen tamago.

COOK - 自創沖縄苦瓜沙律 Okinawa Bitter Gourd Salad

我知，我知，很多人不吃苦瓜因為它苦，甚至有個朋友不吃苦瓜的原因是因為不喜歡它的名字，真是無辜的苦瓜喔。
我本來沒有特別喜歡吃苦瓜，可是自吃過沖繩的特產品種後，變便得愛吃了。沖繩的呈深綠色，表面的粒粒很細小，味不太濃，清爽帶微微甘苦，生吃也可以。
在超市看到有賣，立刻買下來，但又不想這麼沉悶老是吃沖繩苦瓜豆腐炒蛋，便自創起這個沙律來，入口立刻能帶給你清爽飽足但又很健康的感覺(減肥中人仕自我感覺良好中)，況且又能排毒美顏，吃得苦中苦。。。。。嘛！

自創沖縄苦瓜沙律 (沖縄ゴーヤサラダ)

沖縄苦瓜 1條 (切半，去耔，切薄片)
水浸吞拿魚 1罐 (80g，隔去水份) 
1/4 紅洋蔥 (切極薄片)
1條醋醃小黃瓜 (切碎)
4粒車喱茄 (切半)
海鹽
鮮磨黑胡椒
鰹魚碎

1. 將鹽灑在苦瓜片上並拌勻，靜置10分鐘。(此舉可帶走苦味)

2. 在一小碗內，放入鹽水浸泡紅洋蔥片直至變半透明，隔水備用。

3. 在一小鍋內煲滾水，加入苦瓜煮至浮起並呈翠綠色，約5分鐘。立刻隔水放入一盤冰水內降溫，隔水備用。

4. 最後將所有材料混合在一起，以海鹽和黑胡椒調味，加上鰹魚碎作裝飾及提味便成。這樣便能品嘗到清新爽脆又不苦的苦瓜了！

Bitter Gourd Tuna Salad

1 Bitter Gourd (halved, deseeded and thinly sliced)

1 Can Tuna (80g, drained)

¼ Red Onion (thinly sliced)

1 Gherkin (finely diced)

4 Cherry Tomatoes (halved)

Salt

Ground Pepper

Bonito Flakes

1. Massage the sliced bitter gourd with salt and let sit for 10 minutes.

2. In a small bowl, melt salt with water and add red onion to soak until become translucent. Drain.

3. In a pot of boiling water, add bitter gourds and cook until they flow, about 5 minutes. Immediately drain and soak in ice water. Drain after cool down.

4. In a serving bowl, mix bitter gourd, tuna, red onion, gherkin and cherry tomatoes. Season with salt and pepper and garnish with bonito flakes to serve.

COOK - 芋頭雞粒煲仔飯 Taro & Chicken Rice in a Pot

天氣突然轉涼，登時很想吃些暖笠笠的食物，那煲仔飯必定是wish list 之一了！
我今天選擇做芋頭雞粒煲仔飯。
煮芋頭會視乎菜式而做出不同狀態，例如荔芋香酥鴨便要煮得芋頭像茸一般才夾入鴨炸香，可是用來做煲仔飯的話卻要做得粒粒分明，但放入口是一咬即溶的感覺才配合飯的口感。

就著煮芋頭，「有一些廚師不會教你的技巧」，這裡就介紹和分享一下吧~
芋頭如果想煮得久仍然保持形狀，就先得將它放入下了油的熱鑊內炒一下至表面呈金黃色，表面形成一層保護膜，那煮的時候便不容易糊掉了！

Time management做得好的話，做這個煲仔飯前後也不需半小時，名乎其實快、靚、正！

《芋頭雞粒煲仔飯》(18cm鑄鐵鍋二人份)

芋頭  ~300g (切小粒)
雞脾肉  1塊 (切小粒)
鹽 1/2茶匙
糖 1/2茶匙
麻油  2茶匙
白胡椒粉  少許
蠔油  1湯匙
豆粉  1湯匙
水  2湯匙
蝦乾  ~10隻 (浸好)
青蔥  1條 (切粒)

1. 雞脾肉切粒，大小跟芋頭粒差不多。用鹽，糖，麻油，白胡椒粉，蠔油，豆粉和水醃好。加入蝦乾。
2. 米在鑄鐵鍋內洗淨浸好，用中火煲至水滾蓋邊冒煙。
3. 與此同時在另一煎鍋內燒熱油，放入芋頭粒，中小火炒至表面金黃。
4. 當鑄鐵鍋水滾蓋邊冒煙時，將芋頭倒入米飯上，蓋回鍋蓋，轉小火煮約12分鐘。
5. 在步驟3的同一煎鍋內燒熱油，放入雞肉粒和蝦乾炒熟，倒入鑄鐵鍋內的米飯上，關火焗8分鐘。
6. 最後灑上青蔥粒，上桌。


《Taro & Chicken Rice in Pot》(Serves 2 in a 18cm Cast Iron Pot)

~300g Taro (diced)
1 Chicken Thigh (diced)
1/2tsp Salt
1/2tsp Sugar
2tsp Sesame Oil
White Pepper Powder
1tbsp Oyster Sauce
1tbsp Corn Starch
2tbsp Water
~10 Dried Shrimp (soaked and drained)
1 Green Onion (diced)

1. Marinate the diced chicken with salt, sugar, sesame oil, white pepper, oyster sauce, corn starch and water, mix well. Add the dried shrimp.
2. Wash and soak the rice in a cast iron pot, cook over medium heat until steam emits. 
3. While the rice is cooking, heat frying pan with some oil, fry the diced taro until surface golden. 
4. Once steam emits from the cast iron pot, pour fried taro on top, cover and turn to low heat and cook for about 12 minutes. 
5. Using the same frying pan in Step 3, add oil and fry the chicken and dried shrimp until cooked. Pour onto the rice of the cast iron pot, cover and turn off heat and let rest for 8 minutes. 
6. Garnish with green onions and serve directly in the pot.

COOK - 韓式安東鷄煲 Andong Jjimdak

我實在很愛 One-Pot-Wonder，一煲過不用使用太多用具，沒有聘請"姐姐"的我也不用洗那麼多煲、pan、碗碟。而且吃飯要等齊人，時間運用flexible，預早做好吃時花10分鐘加最後的材料和翻熱便可，方便又能熱辣辣上桌。
如果你雪櫃有洋葱，紅蘿蔔同薯仔，除了可以做常吃的炆牛尾煲，咖喱鷄之外，今次介紹給你另一個一煲搞掂新選擇：韓國大熱《安東鷄煲》，還很補身的啊！

《韓式安東鷄煲》(22cm煲當主食二人份)

雞半隻或雞脾2隻 (切成一口大小，骨可用來餚湯)
1 公升水
6 片薑
1 個全蒜頭 (去衣)
5 粒紅棗 (去核)
5 克木耳 (浸軟，隔水)
3 個新薯 (切半)
1 個紅蘿蔔 (切一口大小)
1 個洋蔥 (切塊)
2 粒紅蔥頭 (去衣)
3 隻韓國青陽辣椒(少辣) (cheongyang gochu) (切片)
100毫升韓國醬油 (ganjang)
2 湯匙韓式糖漿 (mulyeot)
1 湯匙料理酒
2 茶匙蔗糖
100克韓國粉絲(浸軟，隔水)
200克韓國年糕
6 粒白蘑菇 (切1/4)
2 茶匙麻油
白芝麻適量

2 條青蔥 (垂直切約8厘米絲)

1. 於一大鍋內，冷水放入雞和薑，開火煲滾直至白色泡沫浮上面，用勺拿走泡沫。一直以中火多煲15-20分鐘製成雞湯湯底。

2. 加入蒜頭，紅棗，木耳，新薯，紅蘿蔔，洋蔥，紅蔥頭和辣椒， 煮至蔬菜變軟熟透。

3. 準備醬汁。醬油，糖漿，料理酒及蔗糖混合好，倒入鍋內。

4. 放入韓國粉絲及年糕，推入鍋底。

5. 加入白蘑菇，繼續滾煮5分鐘。

6. 灑上麻油，白芝麻和青蔥絲上桌。

Andong Jjimdak (Serves 2 as Main using a 22cm pot)

2 Chicken Thighs or a Half Chicken (cut into bite-sized pieces)

1L Water

6 slices ginger

1 whole garlic (crushed)

5 red dates (deseeded)

5g black fungus (soaked and softened, drain)

3 new potatoes (halved)

1 carrot (sliced)

1 onion (sliced into bite-sized pieces)

2 shallots (peeled)
3 Korean green chilis (cheongyang gochu) (sliced)

100ml Korean soy sauce (ganjang)

2 tbsp Korean corn syrup (mulyeot)

1 tbsp cooking wine

2 tsp brown sugar

100g Korean glass noodles (Dang Myun) (soaked and softened, drain)

200g Korean rice cakes

6 white mushrooms (cut into bite size chunks)

2 tsp sesame oil

White sesame seeds

2 stalks green onion (cut lengthwise thinly and soak in cold water, drain)

1. In a pot, put chicken, cold water and ginger. Turn on heat and boil until white foam floats, skim off the form and boil for 15-20 minutes and becomes chicken stock.

2. Add garlic, red dates, black fungus, potatoes, carrot, onion, shallots and chili to the soup and boil until vegetables softened.

3. Prepare the sauce. Mix soy sauce, corn syrup, cooking wine and brown sugar, pour into the pot.

4. Add soaked glass noodles and rice cakes, stuff them at the bottom of the pot. Add mushrooms, let boil for 5 minutes.

5. Sprinkle sesame oil and sesame seeds, garnish with green onion and more chilis if you like.