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.

PLAY - 日本秋田 乳頭温泉郷 鶴の湯別館山の宿

説回之前住在秋田最著名的乳頭温泉鄉(不要心邪，真的叫乳頭温泉，泉水呈奶白色的)，鶴の湯別館山の宿。被列為日本秘湯的必是位置隱秘泉水又天然，是這旅程的遊歷重點之一。看了整個溫泉鄉的各間旅館，很想去當中最有名的鶴の湯，可是房間一早訂滿，因是最古代日本風味，但竟訂到它的别館山の宿，住客也可使用鶴の湯，大興奮。泉水極高温，在雪天下浸入，冷熱交錯下的五感失常，令我體驗了人生中的第一次混浴！

鶴の湯別館山の宿

本陣鶴の湯入口

混浴的位置真的有點公開呢...(羞)

剛好趕及在夕陽下浸浴

小橋河流構成一幅美麗的圖

鶴の湯開湯至今有365年歷史了

別館山の宿的貸切露天風呂也相當不錯

重點是享受風呂，以為食事會一般，誰知不但有囲炉裏，山野菜宴極美味，超對胃口(只是怎麽放假仍然在自己煮呢。。。) 。

囲炉裏

只是怎麽放假仍要自己煮呢

山の芋鍋很美味，說的這種像是芋頭與長芋的混合體，軟棉棉帶著mochi mochi的口感，聽說吃了對消化系統很好。

夕食

朝食也很豐富

COOK - 椰奶南瓜湯 Coconut Milk Pumpkin Soup

舊湯新做！

即是我常常都說，同一種菜式不必每次都用同一方法去做，可試多一點variations，改一改，加點變化又可變成新口味！今次用上椰奶，湯的材料更簡單，但多了一點香滑，口感濃一點。(看回忌廉南瓜湯做法可按這裡)
趁著萬聖節快到，扮鬼扮馬之餘，口味上也應應節吧！

椰奶南瓜湯 (2-3人份)

洋蔥 1/2個 (切小粒)

南瓜 去皮去耔後~300g (切小粒)

海鹽 1/2茶匙

忌廉 200ml

椰奶 400ml

百里香 1條

南瓜耔 少許(裝飾用)

1. 湯鍋內加入少許橄欖油，將洋蔥粒炒香，放入南瓜粒和鹽同炒2分鐘。

2. 加入忌廉和椰奶入鍋內煮滾。放入百里香和迷迭香葉用中小火煮約15分鐘。

3. 當南瓜煮至變軟便用手提攪拌機內打至變滑煮滾。

4. 最後加入鹽調味，放入湯碗內再灑上南瓜耔或額外的椰奶作裝飾。

Happy Halloween~~~

Coconut Milk Pumpkin Soup (Serves 2)

1/2 Onion (minced)

300g Pumpkin after peeled (deseeded, diced)

1/2 tsp Sea Salt

200ml Cream

400ml Coconut Milk

1 stalk Thyme

Pumpkin Seeds for garnish

1. Add a little olive oil in a stock pot, fry the onion until golden, add diced pumpkin and salt and stir fry for 2 minutes. 

2. Add cream and coconut milk and bring to a boil. Then add the leaves of thyme and simmer for 15 minutes. 

3. Once the pumpkins are cooked and soft, blend the soup with a hand blender until smooth. Bring to a boil.

4. Adjust seasoning with salt, serve on a soup plate/bowl, garnish with pumpkin seeds and extra coconut milk.

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.

COOK - 南瓜忌廉湯 Cream of Pumpkin Soup

南瓜嚟講並唔係我鍾意嘅食物，不過唔可以唔鍾意就唔食，間中食下先均衡營養。買咗半個日本南瓜返嚟，切片放入Airfryer roast 5分鐘，再加少少海鹽，又幾好味喎。可能我之前對佢有誤會喇。。。

剩底嘅南瓜又唔想淨係食一味roast咁悶，於是就決定將佢整成南瓜忌廉湯喇。仲加入秘密材料，飲完成個人有種好comforting嘅感覺。

秘密材料係乜？有人估係黃薑粉，有人估係咖喱粉，其實係。。。薑茸！加少少落去同南瓜係有synergy，有一種harmony喺入面，但飲湯嘅時候又唔會飲到有薑味，好舒服㗎！

南瓜忌廉湯 (2人份)

洋蔥 1/2個 (切小粒)

南瓜 去皮後~300g (切小粒)

海鹽 1/2茶匙

忌廉 250ml

牛奶 600ml

雞湯 150ml

薑茸 2茶匙

百里香 1條

迷迭香 1/2條

乾義大利芫荽 少許(裝飾用)

1. 湯鍋內加入少許橄欖油，將洋蔥粒炒香，放入南瓜粒和鹽同炒2分鐘。

2. 加入忌廉和牛奶入鍋內煮滾。放入百里香和迷迭香葉用中小火煮約15分鐘。

3. 當南瓜煮至變軟便把湯放入攪拌機內打至變滑。倒回湯鍋內，加入薑茸和雞湯拌勻煮滾。

4. 最後加入鹽調味，放入湯碗內再灑上乾義大利芫荽裝飾。

Cream of Pumpkin Soup (Serves 2)

1/2 Onion (minced)

300g Pumpkin after peeled (finely diced)

1/2 tsp Sea Salt

250ml Cream

600ml Milk

150ml Chicken Stock

2 tsp Grated Ginger

1 stalk Thyme

1/2 stalk Rosemary

Dried Italian Parsley for garnish

1. Add a little olive oil in a stock pot, fry the onion until golden, add diced pumpkin and salt and stir fry for 2 minutes. 

2. Add cream and milk and let boil. Then add the leaves of thyme and needles of the rosemary and simmer for 15 minutes. 

3. Once the pumpkins are cooked and soft, blend the soup in a blender until smooth. Put back in the stock pot, add ginger and chicken stock, stir well and let boil.

4. Adjust seasoning with salt, serve on a soup plate/bowl, garnish with dried parsley.

COOK - 減肥首選好鬼多菜雜菜湯 Healthy Hearty and Full of Goodness Minestrone

新年前後，食咗好多又肥又滯又油膩嘅嘢，係時候要清清腸胃。咁減肥又唔代表要捱餓或者食啲好難食嘅嘢嘅。
喺肥過架電單車之前，整咗呢個好鬼多菜嘅Minestrone雜菜湯，又飽肚又好味，整一大煲可以飲幾日，有營養又清腸，回復體態無難度！

相片材料與真實份量不同，純萃覺得靚啲 :)
Actual proportion of ingredients is different from this image

好鬼多菜雜菜湯 (3L)

蒜頭 3瓣 (拍散)

洋蔥 1個 (切大片)

紅蘿蔔 2條 (去皮切1cm厚片)

車喱茄 20+粒 (切半)

椰菜 半個 (切大片)

薯仔 1大個 (去皮切粒)

西芹 1條 (切大片)

雞湯** 500ml

水 2L

茄膏 2湯匙

鹽 少許

(**認真減肥人士或素食人士就唔用雞湯，用水代替)

1. 將以上材料切好準備好

2. 大湯鍋內加1湯匙橄欖油，中火將蒜頭和洋蔥爆香，然後加入紅蘿蔔，車喱茄，椰菜，薯仔和西芹 (認真減肥人士就油都唔落，直接將所有材料放入鍋內)

3. 倒入雞湯和水，煲至大滾後轉細火煲2小時。

4. 最後加入茄膏再大滾多15分鐘，加鹽調味即成。

祝各位體態完美！ 

Healthy Hearty and Full of Goodness Minestrone (Makes 3L)

3 Cloves Garlic (crushed)

1 Onion (cut into big pieces)

2 Carrots (peeled and sliced)

20+Cherry Tomatoes (halved)

1/2 Cabbage (cut into big chunks)

1 Big Potato (peeled and cubed)

1 Celery (sliced)

500ml Chicken Stock**

2L Water

2 tbsp Tomato Paste

Salt for tasting

(**Vegetarian or people who are serious on their diet can replace chicken stock with water)

1. Clean, cut and prepare all the above ingredients

2. In a big pot, heat 1 tbsp olive oil, fry garlic and onion over medium heat until aroma develops. Add carrots, cherry tomatoes, cabbage, potatoes and celery. (Serious dieter can skip the olive oil and frying process, simply throw all the ingredients into the pot)

3. Fill the pot with chicken stock and water, turn to high heat and let boil. Once boiling, reduce to low heat and cook for 2 hours. 

4. Add tomato paste and stir well, turn to high heat and let boil for another 15 minutes. Add salt to taste and serve. 

I wish you a Perfect Curvy Body Shape!! :D