糖醋排骨

糖醋排骨
(食譜來源: Kitty's網絡日誌)

嘗試用另一種方法煮糖醋排骨.. 今次的效果是排骨非常入味, 還有些變了豬軟骨似的..


材料： 1 湯匙紹興酒、2 湯匙生抽、3 湯匙白糖、4 湯匙鎮江醋、5 湯匙水、一字排骨（約600克）

做法：
1. 先把排骨切件，沖凈。
2. 把已拖水的排骨放入上述已煮滾的醬料中，再滾後，蓋好，慢火炆一小時左右。見汁收少至濃，排骨轉暗紅色，即成。上碟供食。
3. 最後加生粉水埋芡(如有須要)即可。

Tips from 香豬 :
無論用什麼容器，按上述比例將調味料混和煲滾，調味料要足夠浸過排骨。
要調味料滾才可以落排骨，利用熱力封實肉內的水份，咁樣煮出嚟嘅豬肉先 會多汁唔嚡口。
排骨蓋上煲蓋燜煮時，記得不時攪動及小心煲乾。
如果覺得顏色仲係太深，可以只用半湯匙老抽。

蕃芝三文煎魚扒

LG likes this as there are tomatoes & lots of corn!!



蕃芝三文煎魚扒
(食譜來源: 通之廚房)

材料: 三文魚扒1塊、中型洋蔥1個切粒、蒜蓉2湯匙、蕃茄1個切粒、急凍粟米半杯、車打芝士2片(Optional)
汁料: 茄汁3湯匙、糖適量、鹽適量、熱水1/3 杯、香草意粉醬1/2 杯

做法:
1. 魚件抹乾後用少去白胡椒粉, 海鹽醃10分鐘, 兩面再薄薄鋪上生粉
2. 快火落油(油要多點)起鑊, 先將魚扒兩面煎成金黃, 再中慢火將魚扒煎至8-9成熟, 盛起, 用紙抹去油份上碟
3. 快火落油起鑊, 用少許鹽爆香洋蔥至軟身, 再加入蕃茄炒香, 然後加入汁料煮透, 調好味, 熄火, 加芝士兜勻, 淋上魚件即成

Tips from 通少:
1. 魚扒一定要乾身, 否則就很難上粉, 煎也很難煎得靚
2. 魚扒不要反太多, 要耐心一點, 煎好一面先好反
3. 糖和鹽要隨自己口味加減, 好酸就減少點, 好甜就加多點
4. 魚扒不宜煎太熟, 因為餘熱會自然地令肉再熟一點但不會令肉身變老
5. 煎封兩面有助保持肉汁, 令魚扒肉質滑滑
6. 蕃茄會出水, 所以水不用落太多
7. 如不落芝士, 請用生粉埋獻

日式溏心蛋

Date: June 7, 2010 (Monday)

日式溏心蛋
(食譜來源: yimtsimyan @ OpenRice)

忽然愛上吃雞蛋..

參考了這個食譜後，我的雪櫃內更經常會存有這款日式溏心蛋.. 真的很好味呀！



材料及份量: （2人份）
雞蛋 2隻
調味料: 日本豉油 1/4杯、味醂 1/4 杯、水 3/4杯

做法：
1. 雞蛋必須從雪櫃取出放至室溫，觸摸時完全沒有凍的感覺。
2. 用小鍋煮滾日本豉油、味醂及水，煮滾後轉至另一容器待涼。
3. 將雞蛋放入小鍋，加清水至完全浸著雞蛋，開火。（註：不要離開！）看到水滾了，讓雞蛋繼續煮3分鐘（註：必須計時！），然後立即將雞蛋取出放入冷水/冰水中降溫。（註：目的是不要讓雞蛋黃變成熟透，蛋冷卻了可以剝殼）
4. 將剝了殼的雞蛋放入已放涼了的步驟[2]的調味豉油中。 （汁液必需完全浸著雞蛋） 5. 放入雪櫃冷藏兩天後即可，但5天後吃才是最入味最好吃的，請耐心等待！

Me Va Me

Me Va Me
Date: May 24, 2010 (Monday)
Address: 7000 Bathurst Street, Thornhill (Steeles & Bathurst)
Phone: (905) 771-7377

A&T brought us here, which we liked it.. it's Israeli cuisine..

The complimentary Pita & Pickles

Grilled Mushroom on Humus $9.99
..the Humus tasted good.. we dipped the pita in the humus (don't eat too many pita at the beginning, or you would be full very soon!)

salad was very big in portion..

we ordered two Chicken & one Lamb Kebob, with different sides..

Chicken Shish Kebob $13.99
Two grilled skewers of dark meat chicken
..chicken very juicy & tender..

the fries tasted good!

Lamb Shish Kebob $15.99
Two grilled skewers of lamb marinated with seasoning

Middle East food was something new for us.. to our surprise, it's pretty good!

Dickens Cafe

Dickens Cafe
Date: May 23, 2010 (Sunday)
Address: 9425 Leslie Street, Unit 6-7, Richmond Hill (16th & Leslie)
Phone: (905) 237-4726

another cafe called "Dickens".. it's where 紅螞蟻 used to be..
we tried their lunch on a Sunday & comments were "quite expensive but food was just so-so.."

LG said the soup was good.. it's Carrot Cream soup..

ZA had Clam Chowder..

(left) LG said his spaghetti was nothing special.. very light flavor..
(right) DD's rice was ok..

(left) ZA said their salad dressing tasted good..
(right) my pork chop came a bit rare.. have to ask them to reheat again.. but the black pepper sauce was good..

東苑餐廳 Oriental Cafe

東苑餐廳 Oriental Cafe
Date: May 17, 2010 (Monday)
Address: 9425 Leslie Street, Unit #3, Richmond Hill (16th & Leslie)
Phone: (905) 884-8678

it's like Shanghai Restaurant but not exactly, they do serve some Cantonese dishes..
& they emphasize on "less salt, less oil" (healthy as they said)..

(left) 擔擔麵 $5.99
(right) 皇子菇牛肉炒河 $6.99

LG likes their food & said we should come back again..

Inatei Japanese Cuisine 稻亭日本料理

Inatei Japanese Cuisine 稻亭日本料理
Date: May 14, 2010 (Friday)
Address: 9021 Leslie Street, Unit 7 & 8, Richmond Hill (Hwy 7 & Leslie)
Phone: (905) 881-9500

jap food is my favorite & that's why we came here to celebrate our anniversary..

the salad

we saw the chef preparing this big fish.. so we took a pic..
Lobster Sashimi

Soup made with the Lobster head & shell..

Sashimi -- Amaebi, Salmon, Ika

..we liked the Amaebi sashimi more than the Lobster sashimi.. it's more sweet 鮮甜+爽..

the chef did deep fry the Amaebi heads & shells (炸蝦頭及殼) for us.. sadly that i forgot to take a pic!!!! it's very crispy & tasted excellent!!!

dessert.. Stawberry Mousse