2013年2月27日星期三

上海蛋餃











不懂得做蛋餃就不能算是上海新抱啦!

傳統上造蛋餃時的餡料為生豬肉碎,然後於農歷新年開席前蒸熟,餃內有鮮甜的豬肉汁爆出來。

但其實剛煎香的蛋皮最香,所以今次先將餡炒熟,再放入蛋皮內,兩種吃法各有所長。

Macaroons 不只一個樣!






法國各地有不同形態的Macaroons, 例如南錫由修道院所製表面光澤帶裂紋的、巴斯克區口感柔軟像我們雞蛋餅的、波爾多順理成章加入紅酒製成的,和亞眠城又厚又黏成圓柱狀的。而我們常見到色彩多變以兩塊帶蕾絲腳小圓餅間夾甜餡料的,是macaroons傳入巴黎後才演變產生的。但macaroons原來不是創自法國,而是嫁去法國的意大利籍皇后帶過去的家鄉甜點!

這樣看來,我這又薄又脆帶薑黃口味的macaroons,就是澳門特別行政區的地方風味macaroons喇!XD

Exotic Indian-spice Macaroons with Salty Fillings













My another to-die-for signature dish!
My intention was to make macaroons in salty flavor instead of sweet, and to use brightly yellowish turmeric as natural coloring at the same time matching the taste of the filling.
And this failing batch of macaroons turn out to be very crunchy (in a high-class manner!) instead of airy like traditional. The turmeric gives such exotic sense of Indian-spice feeling to these crunchily sweet almond biscuits, and the whole thing is such a perfect companion with the tenderly salty salmon pâté!
A bite to heaven, exotically, sweetly salty, I feel like a royal. With the F. Mariage tea I now know the trick to bring out its special qualities, I'm eating better than Q. Elizabeth in the palace. Envy me.

2013年2月21日星期四

日食堂拉麵











2013年2月8日星期五

好一朵迎春花~~~





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金網成撈,步步高升!










新年! 新年! 新年! 新年! 恭喜發財! :)




2013年2月2日星期六

薑蔥炒肉蟹 / 豉椒炒花甲 / 白焯有膏瀨尿蝦






























炒花甲做法:

斤半花甲,洗淨浸在鹽水三小時以吐沙。煲滾一鑊水,下花甲煮一會,將打開了蓋的逐一夾起隔水,不開蓋的丟掉。洗淨鑊,大火下油爆香蒜薑紅辣椒,再下豆豉碎炒香,下花甲兜炒,下青尖椒炒,灒酒,加一杯水,加蓋煮至滾起,下一小撮鹽,一湯匙糖,兩湯匙老油,兜勻,下生粉水,兜至汁都粘在花甲上,下一小碗的蔥及芫荽碎,兜均,上碟!