廣島蠔醬油炒烏冬 日式食譜

廣島蠔醬油炒烏冬
廣島蠔醬油炒烏冬

<With Eng recipe> Super super easy and yummy! 呢個都係一個放工速煮到系列!今次蠔唔使用到新鮮,用急凍蠔就得🤪而因為醬汁味道多,所以用急凍蠔都可以🥹甜甜地好好食❤️蠔盡量用廚房紙巾印乾,輕輕灑上生粉,再煎至2邊金黃色會好食過直接放入烏冬裏面煮熟💕

▶️加入調味料之後如果煮煮下太乾身,有需要可以加多少少水🤫

材料: (2人用)
急凍蠔 200g (隨自己喜歡)
烏冬 2個
紅尖椒 1條
洋蔥 1/2個
蔥花 2湯匙
生粉 適量

調味料:
生抽 2湯匙
老抽 2茶匙
糖 1茶匙
生粉 1茶匙
水 4湯匙

做法:
1)先洗蠔,把蠔放在碗中,用生粉拌勻、沖水清洗2-3次!再用廚房紙巾輕輕索乾水份備用!
2)洋蔥和紅尖椒切條
3)蠔兩面輕輕撲上少許生粉!熱鑊下1-2湯匙油,加入蠔大火煎至2面金黃!拿起備用!
4)烏冬放入滾水煮熟,拿起備用!
5)熱鍋下油,加入紅尖椒、蔥花和洋蔥爆香2分鐘,倒入烏冬和蠔炒匀,再加入調味料煮至收汁即成

Ingredients:
Frozen Oysters 200g
Udon 150g
Red bell pepper 1/2
Onion 1/2
Chopped green onion 2tbsp
Potato starch 1tsp

Seasonings:
Soy sauce 2tbsp
Dark soy sauce 2tsp
Sugar 1tsp
Potato starch 1tsp
Water 4tbsp

1. Use salt or potato starch to wash the oysters, rinse with running water, pat fry with kitchen towel
2. Slice the onion and red pepper
3. Coat the oysters lightly with potato starch, add 1-2tbsp oil to pan, pan fry the oysters until golden color on both sides
4. Cook the udon in boiling water
5. Add oil to pan, add in onion, green onion and red pepper, stir fry for 2mins, then add in udon and oysters, mix well, add seasonings and cook until sauce thickened, done

#betiskitchen中式#betiskitchen日式#betiskitchen海鮮

豉油王大蜆粉絲煲 中式食譜

豉油王大蜆粉絲煲
豉油王大蜆粉絲煲


<With Eng recipe> 之前整過帶有辣味的花甲粉絲煲,今次用頭抽演繹一個豉油王大蜆粉絲煲!超級簡單,粉絲吸收了頭抽和大蜆的蜆汁,非常鮮味!今次用了沙白,每一隻都非常肥美❤️


而主角之一就用了淘大的頭遍生抽,非常欣賞其香港製造!而頭抽係指生抽經過發酵之後,第一批提取出來的豉油,味道會最濃郁和最鮮!此頭抽不加防腐劑、味精和人造色素,選用非基因改造進口有機黃豆全天然釀製!今次用嚟整呢個粉絲煲,味道真心有層次過用普通生抽💯

▶️如果鍾意乾身嘅粉絲,蜆煮到時開口後可先把蜆拿起,繼續用大火把粉絲煮乾身,因為蜆會出水,所以視乎大家喜歡的粉絲質地而調節烹飪時間

材料:
蜆 半斤
粉絲 1包
乾蔥頭 2粒
蒜蓉 1湯匙
蔥花或芫荽碎 2湯匙
指天椒碎 (optional)

調味料:
雞湯 100ml
淘大頭遍生抽1.5湯匙
淘大金標老抽 1茶匙
糖 1茶匙

做法:
1)蜆買回來後原袋放入雪櫃,煮之前1小時拿回室溫浸鹽水吐沙
2)粉絲熱水浸軟,乾蔥頭切碎
3)熱鑊下油,加入乾蔥頭、蒜蓉和辣椒碎爆香!加入粉絲炒20秒,再倒入調味料,放上蜆,上蓋轉中大火煮約5-6分鐘至蜆開口,在表面灑上芫荽或蔥花即成

#betiskitchen中式#betiskitchen海鮮


Ingredients:
Clams 300g
Glass noodle 100g
Shallot 2
Minced Garlic 1tbsp
Coriander / spring onion chopped 2tbsp
Red chilli pepper (optional)

Seasonings:
Chicken stock 100ml
Amoy First Extract Light Soy Sauce 1.5tbsp
Amoy Gold Label Dark Soy Sauce 1tsp
Sugar 1tsp

How to:
1) Soak clams into water with salt to remove its sand
2) Soak the glass noodles into hot water until soft, chop shallots into slice
3) Heat oil in a wok, store fry the shallot, garlic and red chilli pepper for 1 min, add in glass noodles and seasonings, add clams on top, cover the lid and cook on high heat for 5-6mins until the clams open, put coriander / spring onion on top

#淘大#AMOY#淘大豉油#港製至講究#唔係腌尖#係講究#大埔設廠#本地直送#不加防腐劑#不加味精#不加人造色素#非基因改造黃豆#全天然釀造

#betiskitchen海鮮#betiskitchen中式
#住家飯#instafood#recipe#料理教室#煮飯仔#香港#食譜#煮食#自家煮#clamspot

蒜香忌廉三文魚意粉 西式食譜

蒜香忌廉三文魚意粉
蒜香忌廉三文魚意粉


<With Eng recipe> whenever I can’t think of what to cook, I always go for easy pasta🤪 呢個意粉大部分材料都可以一早買定,三文魚用急凍,遲菠菜苗都係用急凍🫣,簡單方便!特別適合放工極速煮💕意粉用任何意粉都得!我今次用了Rigatoni

▶️煮俾小朋友食可以用雞湯取代白酒!

材料: (2人份)
三文魚 2件
任何意粉 150g
車厘茄 8粒
菠菜苗 50g
蒜蓉 1湯匙
牛油 15克
白酒 100ml
忌廉 200ml
檸檬 半個
鹽和黑胡椒 適量

做法:
1) 三文魚解凍後洗淨抹乾,用鹽同黑椒灑在兩面!
2)熱鍋下油,中大火煎熟三文魚!先煎有皮的一面,皮煎約2分鐘後,再轉其他面煎熟!拿起備用
3) 車厘茄切半,意粉跟包裝減2分鐘煮至al dente
4) 熱鑊下牛油爆香蒜蓉和車厘茄約1分鐘,再加入菠菜苗炒勻,煮2分鐘,然後倒入白酒酒精揮發後,再加入忌廉和意粉煮至汁濃
5) 下少許黑椒和鹽調味,再加入三文魚和檸檬片即成

Ingredients: for two
Salmon 2 pieces
Any pasta 150g
Cherry tomato 8
Baby spinach 50g
Minced garlic 1tbsp
Butter 15g
White wine 100ml (replace with chicken stock for kids friendly)
Cooking cream 200ml
Lemon 1/2
Sea salt
Black pepper

How to:
1) Sprinkle the salmon with sea salt and black pepper on each side.
2) Add oil to pan, with skin side down, pan fry the salmon for 2mins with medium heat, then turn to the other sides until it’s done
3) Cut cherry tomato into half, cook the pasta with timing minus 2mins from the package instructions
4) Add butter to pan, cook minced garlic and cherry tomato for 1 min, the add in spinach and cook for 2mins, stirring constantly. Add white wine, then add pasta and cream, turn to medium heat and cook until mixture is thickened
5) add seasoning, salmon and garnish with lemon wedges, done!!!!

#betiskitchen西式#betiskitchen魚
#betiskitchen意粉

藤椒麻辣手撕雞 中式食譜

藤椒麻辣手撕雞
藤椒麻辣手撕雞


又係手撕雞 !因為實在太簡單同埋非常惹味😝亦都可以做冷盤,係夏天非常之適合進食的一個菜式🤪今次用咗呢枝豪吉藤椒油,帶有鮮麻清爽味,做到非常正宗地道四川菜的味道👌🏻藤椒油亦都適合各種麵食、炒菜、燜炖、涼拌及水煮菜式 !真心加咗就有個種麻香味 !其實我都係第一次用藤椒油~佢同花椒油有點相似,但比花椒油入口更麻香和清新💕

▶️藤椒油可於HKTV Mall 、大昌食品、Nestle eshop、家興超市、金田井、指定凍肉舖及雜貨舖購買🌟

▶️醋可以用鎮江或黑醋也可 !藤椒油是靈魂,不可缺少😙而指天椒可根據自己喜愛的辣度加減🌶


材料: (2人)
雞髀肉 3件
青瓜 1條 (切絲)

醃料:
鹽 1茶匙

醬料:
豪吉藤椒油 2湯匙
豆瓣醬 1湯匙
蒜蓉 1茶匙
醬油 1湯匙
糖 1/4茶匙
白醋 1茶匙
指天椒 1條 (切碎)
芫茜 適量 (切碎)
葱 適量 (切碎)
芝麻 適量

做法:
1) 雞髀肉混合醃料,醃10分鐘蒸熟。待涼後,撕成肉絲
2) 混合醬料拌入雞肉和青瓜,即可享用

#豪吉#藤椒油#藤椒麻辣手撕雞#涼拌菜色#簡單食譜#betiskitchen中式#betiskitchen雞

金磚豆腐 中式食譜

金磚豆腐
金磚豆腐


<With eng recipe>話說去西貢食海鮮成日都好鍾意叫呢個菜式😍但係幾年前返屋企整過幾次都唔得!主要係個皮唔夠厚同一放多陣就淋😅為了整餐西貢海鮮宴,特登研究同實驗咗幾次🫶🏻得咗!炸粉的配方參考專業廚師 @sauce_kitchen2018 🙏🏻💕 btw我的廚房新手人妻朋友根據我的口述,都成功做到😂😂😂 (pic 4-5)

▶️炸粉的份量和材料不可以擅自更改,成果不擔保😹

▶️一定一定要先將豆腐盡量用廚房紙巾吸乾表面水份!這是維持炸皮乾和廷身的因素,之後上粉都要上至少四至五層!上完一層再上!粉有適量的厚度之後,豆腐的水份便不會輕易把它弄濕🌟

▶️如果時間許可,可以翻炸多一次,但係新手人妻第二次整無翻炸效果都差不多

材料:
煎炸滑豆腐 1磚
油 適量

炸粉:
生粉40g
低筋麵粉 40g
粘米粉 15g
泡打粉 5g
椒鹽 5g
五香粉 1g
雞粉 6g
鹽 1g

做法:
1) 炸粉所有材料認真攪拌均勻^_^
2) 豆腐超級小心地拿出!之後切條 (約1cm x 3cm),底部和面部都放上廚房紙巾,盡量吸一吸收水份!濕了可再換另一張紙巾
3) 每一件豆腐一件一件地放入粉中,均勻地每邊沾上炸粉,取出!所有豆腐沾上炸粉後,重新從第一件豆腐開始沾上炸粉,重複約四至五次!
4) 熱鍋下油,用中大火炸至金黃色拿起,如果有時間之後可以再翻炸20秒即成

Ingredients:
Tofu 1 box
Oil for deep frying

The Deep Fry Mixture:
Potato Starch 40g
Cake Flour 40g
Sticky rice flour 15g
Baking Powder 5g
Spiced Salt 5g
Five Spices 1g
Chicken Powder 6g
Salt 1g

How to:
1) Mix all the ingredients under the deep fry mixture well.
2) Carefully take out the tofu, cut into 1cm x 3cm. Put kitchen towel at the bottom and top to absorb the water on its surface.
3) Put the tofu one by one into the mixture and make sure the tofu is covered by the mixture fully. Repeat this step for 4-5 times by starting with the first tofu again.
4) Add the coated tofu into oil, fry on medium-high heat until turns golden. Set aside.

#betiskitchen中式#betiskitchen蔬菜

金湯鹹蛋黃蝦仁玉子煲 中式食譜

金湯鹹蛋黃蝦仁玉子煲
金湯鹹蛋黃蝦仁玉子煲


參考象廚的金沙豆腐蝦仁鍋 @e.g.kitchen 🌟超級好食!充滿鮮甜鹹香,撈飯一流🥹黃金湯底來自鹹蛋黃!鹹蛋黃加入雞湯之後再用來煮玉子,效果非常不錯🫶🏻今次終於影咗呢包大蝦仁嘅包裝給大家參考一下🤪一個好簡單嘅家常菜,希望大家喜歡,在家千日好💕



▶️可以用豆腐取代玉子!其實本身我都想整豆腐,但恰巧街市豆腐店的滑豆腐賣完😂

▶️鹹蛋黃要加多少少油炒至起沙,才倒入雞湯效果會更佳!原隻鹹蛋取出來的鹹蛋黃比包裝好的鹹蛋黃好吃!

材料:
玉子豆腐 2隻 / 滑豆腐 1磚
鹹蛋 3隻
蝦仁 10隻
雞湯 250ml
蔥花 2湯匙
芫荽 適量

調味料:
生抽 1茶匙
糖 1/2茶匙
胡椒粉 1/4茶匙
生粉 1茶匙
水 1湯匙

做法:
1) 蝦仁抹乾,加入少許鹽、胡椒粉和紹興酒醃15分鐘!玉子豆腐切粗條
2) 鹹蛋取出鹹蛋黃,大火蒸8分鐘後用叉壓碎
3) 熱鍋下油,先把蝦仁煎至2邊微微金黃,拿起備用 (這樣做會比直接把蝦仁加入雞湯煮熟更好吃)
4) 熱鍋下2湯匙油,加入鹹蛋黃和蔥花,中小火炒至起泡,然後加入雞湯和玉子豆腐煮3分鐘,再加入蝦仁煮2分鐘,最後倒入調味料,轉大火煮至汁濃即成


#betiskitchen中式 #betiskitchen海鮮

超滑檸檬手撕雞髀 中式食譜

超滑檸檬手撕雞髀
超滑檸檬手撕雞髀


<With Eng recipe> 好味到飛起!超級簡單超級滑!今次買咗4隻雞脾😹其實買個時未諗到煮咩,夏天就突然間想食酸味🍋用返之前泰式花甲個汁去整手撕雞!效果非常夾,重點係好好食🫣記住mark底下面整滑滑雞髀tips啦💕

▶️煮滑雞一定唔可以用大火,滾起後要全程用細火再熄火焗!一開始有浮泡物可以用匙羹拿起!細火微滾定義請參考post中的video🫢之後再浸一浸凍就會超級滑!


材料:
雞脾 4隻
蔥花 2湯匙
蒜蓉 1湯匙
芫荽碎 2湯匙
指天椒碎 1茶匙 (可不加)
油 4湯匙
芝麻 2湯匙
生抽 2湯匙
魚露 1茶匙
糖 1/2茶匙
胡椒粉 1/4茶匙
檸檬 1個

浸雞:
薑 2片、蒽 2條、紹興酒 1茶匙

做法:
1) 雞脾輕輕清洗,之後加入一茶匙鹽按摩均勻,醃5分鐘,有助去雪味,之後再洗走鹽
2) 凍水加入雞脾和所有浸雞材料,開大火,水的分量一定要足夠蓋過所有雞脾,水滾後轉用細火,微滾的狀態下合蓋煮15分鐘
3) 之後立即熄火,繼續合蓋焗10分鐘!拿起浸在凍水5分鐘備用 (嫌麻煩可以省卻這個步驟,主要是令雞皮更加爽脆),之後可以用手撕出雞肉
4) 油煮熱,碗中加入芫荽碎、蒜蓉、蔥花、指天椒和芝麻,倒入滾油,之後再加入生抽、魚露、胡椒粉、糖和1湯匙檸檬汁即成醬汁
5) 把醬汁倒在雞肉中攪拌均勻,然後可以加入檸檬片和芫荽作裝飾即成

Ingredients:
Chicken thigh + drumstick 4
Chopped spring onion 2tbsp
Minced garlic 1tbsp
Chopped Coriander 2tbsp
Red chilli pepper 1tsp (optional)
Oil 4tbsp
Sesame 2tbsp
Soy sauce 2tbsp
Fish sauce 1tsp
Sugar 1/2tsp
White pepper 1/4tsp
Lemon 1

Cooking chicken:
Ginger 2 slice
Spring Onion a bunch
Shaoxing wine 1tsp

How to:

1) Wash the chicken lightly, put 1tsp salt and massage for a bit, set aside for 5 mins, and rinse with water to remove the salt (this is to remove the frozen smell if needed)
2) Add just enough water to cover the chicken, put the chicken and chicken boiling ingredients in, turn heat to high and bring to a boil. Adjust to low heat so water simmers very very gently as per the video. Remove any foam that floats on top. Continue cook for 15mins with lid covered. Turn off fire and leave the chicken there for 10mins.
3) Put the chicken into cold water for 5mins, shred the chicken with your hands.
4) Heat the oil, pour the hot oil to the chopped coriander, minced garlic, spring onion, red chilli pepper and sesame. Then add in soy sauce, fish sauce, white pepper, sugar and 1tbsp of lemon juice. Mix well.
5) Mix the sauce together with the shredded chicken, add lemon and extra coriander on top.

#betiskitchen中式#betiskitchen雞

#homemade#cookbook#chef#recipes#betiskitchen#homecooking#自家製#家常菜#hkig#hkfood#hkcooking#住家菜#自己煮#lecreuset#lecreusethk#住家飯#instafood#recipe#料理教室#煮飯仔#香港#食譜#煮食#自家煮#手撕雞#chicken#shreddedchicken#雞

泰式粉絲蟹煲 泰式食譜

泰式粉絲蟹煲
泰式粉絲蟹煲


<With English recipe> Last recipe of my Thai series💫🇹🇭上年夏天都整咗一系列泰式食譜!今年呢個系列都來到最後一個🤪今次向街市買咗隻好新鮮嘅膏蟹!夏天膏蟹當做💫整返個粉絲蟹煲😝其實我鍾意食啲粉絲同膏多過隻蟹😂因為要剝殼好煩🥹Anyways加咗芫荽根部同魚露入去煮,東南亞風味重咗🌟



▶️蟹可以叫海鮮檔幫手開,返屋企只需要輕輕洗一洗再斬件就得!

▶️煮粉絲可以用中大火煮至乾身,我鍾意食乾身質感!白胡椒粒如果唔想買可以用白胡椒粉代替😗

材料:
肉蟹/膏蟹 1隻
粉絲 1包
芫荽 4扎
乾蔥頭 2粒
蒜頭 4粒
白胡椒粒 1湯匙 (壓爛)
薑 4片
蒽 4條
雞湯50ml
紹興酒 1茶匙
生粉 適量

調味料:
雞湯 150ml
魚露 1湯匙
生抽 1湯匙
老抽 1茶匙
糖 1茶匙

做法:
1) 如果怕活蟹的話,可以先放入雪櫃雪30-60分鐘,令牠沒有那麼活躍😅 用鉸剪在蟹咀中間大力剌下,然後打開蟹蓋,先去除中間的蟹胃和蟹咀,蟹身在中間切開,去除蟹腮!蟹鉗拿起,輕輕拍碎蟹殼方便食用,可以把部分蟹羔拿起!其他部位斬件!
2) 蟹件沾上少量生粉,熱鑊下油,爆香2片薑和蔥段,再加入蟹炒勻,之後加入花雕酒和雞湯,細火煮至蟹變橙色後拿起備用!
3) 粉絲熱水浸軟,芫荽取其根部,葉的部份可以留來做裝飾,乾蔥頭切半,蒜頭拍扁
4) 熱鑊下油,加入2片薑、乾蔥頭、蒜頭、白胡椒粒和芫荽根部爆香!加入粉絲和蟹膏炒一炒,再倒入調味料,放上蟹件,轉中大火煮約5分鐘至吸收調味料和乾身,在表面灑上芫荽即成

Ingredients:
Crab x 1
Glass noodle 100g
Coriander stalk 10g
Shallot 2
Garlic clove 4
White peppercorns 1tbsp
Ginger 4 slices
Spring onion a bunch
Chicken stock 50ml
Shaoxing wine 1tsp
Potato starch handful

Seasonings:
Chicken stock 150ml
Fish sauce 1tbsp
Soy sauce 1tbsp
Dark soy sauce 1tsp
Sugar 1tsp

How to:
1) Wash and halved the crab, lightly dust the crab shells with the potato starch right before cooking it
2) Heat oil in a wok and fry 2 slices of ginger and spring onion, add in the crab and stir fry for awhile, add chicken stock and shaoxing wine and cook until color change to orange, set aside
3) Soak the glass noodles into hot water until soft, chop shallots in half
4) Heat oil in a wok, store fry the ginger, shallot, garlic and white peppercorn for 1 min, add in glass noodles and seasonings, add crab pieces on top, cover the lid and cook on high heat for 5mins until the glass noodles absorbs all the liquid

#betiskitchen東南亞#betiskitchen海鮮

泰式椰汁大蜆意粉 泰式食譜

泰式椰汁大蜆意粉
泰式椰汁大蜆意粉


Simple cooking is the best🫶🏻簡單用上椰奶再加入香茅和魚露去煮個意粉底,再加入煮到啱啱好嘅大蜆😋very refreshing for summer! Fusion pasta💯love creating new cooking ideas🤓

▶️買唔到Basil可以用芫荽or parsley 取代,唔食辣可以唔落辣椒碎!最後加少少橄欖油會香啲🔥

材料: (2人用)
意粉 150g
蜆 400g
香茅 2支
紫洋蔥 半個
蒜片 1湯匙
九層塔 一大扎
雞湯 150ml
椰奶 150ml
魚露 1湯匙
初榨橄欖油 適量
青檸 1個
辣椒碎 適量

做法:
1) 燒滾熱水加1湯匙鹽,意大利粉按包裝指示減2分鐘來煮至Al Dente質感
2) 洋蔥切條,蜆加入鹽水浸1小時吐沙,香茅切段
3) 熱鍋下油,加入蒜片和洋蔥爆香2分鐘,再加入蜆、香茅和雞湯煮約5分鐘,然後轉細火加入魚露、意粉和椰奶煮1分鐘!攪拌均匀至醬汁變稠!
4)熄火後加入青檸、九層塔和辣椒碎,最後再加入初榨橄欖油即成

Ingredients: (for two)
Pasta 150g
Clams 400g
Lemongrass 2
Purple onion 1/2
Garlic slice 1tbsp
Basil 1 handful
Chicken stock 150ml
Coconut milk 150ml
Fish sauce 1tbsp
Extra virgin olive oil 1tbsp
Lime 1
Red pepper flakes to taste

#betiskitchen西式#betiskitchen意粉#betiskitchen海鮮

泰式香燒原隻魷魚 泰式食譜

泰式香燒原隻魷魚
泰式香燒原隻魷魚


<learn this in 30sec> Another easy Thai recipe that would suit for any night of the week💙The best for sure is to grill the squid over fire🔥but if such option is not available at home, oven works as well. 超簡單的一個泰式燒魷魚食譜!平時係屋企可以就咁用焗爐焗!亦都好適合可能BBQ gathering等場合醃定,放在火上面燒😋十分惹味但卻沒有什麼技術亦都不花巧❤️

▶️魷魚一定要用高溫焗,時間可能要視乎大小而加減,而烤焗途中可以掃上醃汁加添顏色!

材料:
魷魚 1條 (300-400g)

醃料:
椰奶 3湯匙
魚露 1湯匙
老抽 1湯匙
糖 1湯匙

泰式辣椒汁:
兩條指天椒、一湯匙蒜蓉和一茶匙薑蓉弄碎,然後加入一個青檸汁

做法:
1) 魷魚清洗乾淨,去掉眼睛、嘴巴、背部軟骨和中間的墨汁袋!在魷魚肚上切上幾刀,但不要切到底
2) 加入調味料醃30分鐘
3) 魷魚放在焗爐烤架上,用200度焗5分鐘,反轉再焗多4分鐘即成,途中可以閒時掃上醃料汁!

Ingredients:
Squid 1 piece (300-409g)

Squid Marinade
Coconut Milk 3tbsp
Fish sauce 1tbsp
Dark soy sauce 1tbsp
Sugar 1tbsp

Thai Spicy sauce
Two bird eye chilli, 1tbsp minced garlic, 1tsp minced ginger graind and mix together and add one lime juice

How to:
1) Remove entrails, soft bone, eyes and mouth of the squid, pat dry, slice the squid on one surface into a ring but do not cut right through it
2) Marinate the squid for 30 mins
3) Put the squid in a rack, grill at 200°C for 5mins, turn over and grill for 4mins more, in between can bruhs the marinade onto the squid for better color

#betiskitchen東南亞#betiskitchen海鮮