豬肉生薑燒

材料：
豬肉切片
洋蔥切絲
日式醬油
煮用清酒
Mirin酒
薑磨蓉
生粉

做法：
1. 用2/3的薑蓉起鑊，下豬肉片略炒至表面轉色
2. 下清酒，略炒後盛起
3. 用少許油炒洋蔥至軟身，加入豬肉片、日式醬油、Mirin酒，略炒後加水，蓋起煮約5分鐘至豬肉熟透。
4. 用生粉，餘下的薑蓉及水開茨汁，加入鍋中，煮滾後熄火即可。


曾在港式日本餐館中吃過豬肉生薑燒，雖不知道跟正宗的日本菜有多大的差別，但喜歡那醒胃得來不會嗆喉的淡辣，吃下肚後彷彿人也精神一點。幾經辛苦在網上找到生薑汁的做法，略加改良後成為這道簡易的家常小菜。

Japanese Curry

Ingredients:
Beef Tenderloin, chopped
Potato, chopped
Carrots, chopped
Onions, chopped
Japanese Curry Paste
Cooking Sake

1. Stir fry the chopped ingredients, add sake, keep frying until sake is absorbed.
2. Add water and Japnaese curry paste, simmer until beef tenderloin is well done.

Serve with steam rice

Mississippi Sin

2 cups (8 oz) shredded cheddar cheese
1 8z pkg cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham or shrimp (I used canned crab)
1/3 cup chopped green chillies
1/3 cup chopped green onions, including tops
1 Tbs Worcestershire sauce
1 (1 lb) loaf round Hawaiian bread (could probably use any round bread)

1. Combine all ingredients except bread, of course, mixing well.
2. Cut a thin slice from top of bread, set aside.
3. Using a gentle sawing motion, cut vertically to, but not through, bottomof loaf, 1/2 inch from edge. Lift out center of loaf, cut into 1 inch cubesand set aside.
4. Fill hollowed loaf with dip, cover with reserved top slice of bread.
5. rap in aluminum foil. Bake in preheated 350 deg oven for 1hour.

Serve with reserved bread cubes, crackers or chips.

Note: you can mix up the dip ahead of time and freeze. Defrost beforeputting into bread.

富貴花開

材料：
紹菜，切粗段
火鍋肥豬肉片
酒 1/2湯匙
雞湯 1/2杯

做法：
從中間開始，將紹菜段一層層向外排好，然係在層與層之間放入豬肉片，加入酒及雞湯，猛火煮熟即可。

在女友送我的日式食譜內看到這道菜，日文食譜一個字也看不懂，只好按自己的想像去做，效果卻出乎意料之佳。因為看不懂日文名，所以為它取了一個好意頭的名字。

韓式大醬湯

材料：

豆腐，切粒
薯仔，切粒
青瓜，切片
韓粉絲，用水浸發
洋蔥，切絲
牛肉/豬肉片
韓式麵豉醬 2湯匙
韓式辣椒粉 1湯匙

做法
水煮沸，加入所有材料(韓粉絲及牛肉除外，要後下)，煮15-20分鐘即可。

在韓國餐喝過這道湯，回家試著做，雖然算不上authentic，但味道與餐廳的挻像，配合白飯一碗，便是一道簡單美味的晚餐。

Thai Curry Chicken

Chicken breast / thigh, sliced.
Coconut milk 1 can
Thai Red Curry Paste 1/2 Can
Chicken Stock 1 cup (optional)
Onion 1, finely chopped
Potato 3-5, depending on size, chopped
Basil leaves, 1/2 tablespoon
Brown Sugar, 1/2 tablespoon
Salt, lemon juice for seasoning

1. Heat the coconut milk in a pot, until it's seperated into coloured oil and coconut solids.
2. Stir in the curry paste and the optinal chicken stock.
3. In a seperate pan stir fry the potato for 5 min, then add to the curry mixture.
4. Stiry fry the chicken and onion for 5 min, add to curry mixture
5. Add basil leaves and brown sugar, cook until the potato is soft and chicken is fully cooked.
6. Season with salt and lemon juice.

*在"秘密基地"買的泰式紅咖喱醬及椰奶特別可口，今次忘了拍照(也忘了牌子名)，下次會照了相放上來供諸同好。

Cream of Spinach

Spinach 1 Bunch
Onion 1
Thyme 1/2 teaspoon
Chicken Stock 4 cups
Dry White Wine 1/2 cup
Half and Half Cream/ Heavy Cream / Milk 1 Cup
All Purpose Flour 1 table spoon
Butter


Instructions:
1. Chop onions, sautee them in butter until it's transluent.
2. Add the spinach and stir fry for a few minutes
3. Add the chopped thymes, white wine, chicken stock and boil for 15 min.
4. Transfer to blender and puree.
5. In a small bowl add some cream to the flour and mix well.
6. Melt some butter in the pot and add cream/flour mixture, add soup and remaing of cream.
7. Cook for 5-10 min until it's thicken.

星期天Q教我弄波菜湯，做法簡單且味道鮮味甜。今晚在家又試了一遍，且作了一點改動，加入白酒及百里香。可惜不知是加了白酒的關係，還是因為我顧著煮咖喱而煲得太久，波菜全變了墨綠色，不如Q所做的波菜湯般賣相清新。因為剛好要起雞脾肉作咖喱，所以用了雞髀骨煲homemade雞湯，味道比罐頭雞湯更鮮甜。

Assorted Mushroom Risotto

Ingredients:
White Mushrooms 1 Pack
Brown Mushrooms 1 Pack
Shitake Mushroom 1/2 Pack
Bacon 4 slice
Chicken Broth 1 Can
Onion 1
Garlic 3 Cloves
Baby Carrots 10
Risotto Rice 2 Cup
White Wine 1 Cup
Dill 1/4 cup
Salt, Pepper, Paprika to taste

1. Finely chop onion, garlic, baby carrots, dill and bacon. Remove mushroom stems and slice them.
2. Add some butter and some oil to the frying pan, sautee the onion and carrots for a few minutes.
3. In a seperate pot, boil chicken broth and mushroom stems.
4. Add minced garlic and fry.
5. Add bacon and fry.
6. Add risotto rice, stir fried it until it's trunslucent
7. Add white wine, stir well until it's well absorbed.
8. Reduce to medium heat, add one ladle of broth.
9. When the broth is absorbed, add another ladle of broth.
10. Repeat process until the risotto rice is tender in the middle. (usulaly takes 30 min or more)
11. Add the sliced mushroom and some garlic butter, a ladle of broth.
12. When mushroom are cook through, add the chopped dill and stir well.
13. Add salt, pepper and paprika to taste.

自創的recipe，所有材料也是家中吃剩的，沒想到出來的效果不俗，可惜家中沒有芝士及忌廉，否則味道應更佳。

Chicken with Fruit Stuffing

Rub chicken with salt and stuff with chopped fruits, bake for approximately 1 hour or until fully cooked.

Tips: citrus fruit will help to make the meat tender, lychee will give the chicken a very refreshing aroma.

Seafood Stew

Ingredients:

* 1 x fennel bulb, green tops and core removed, white part chopped
* 2 x onions, chopped
* 4 x garlic cloves, sliced
* 3 tbsp of olive oil
* 1 1/2 cups of Riesling or other white wine
* 2 cups of diced ripe tomatoes or canned tomatoes
* 2 tbsp of fennel seeds
* 1/2 tsp of hot pepper flakes
* 2 pinches of saffron threads
* 3 x bay leaves
* 4 cups of fish or chicken stock
* salt and pepper
* zest of 1 orange
* 24 oz of any assorted fish scraps: lobster, salmon, halibut, haddock, cut into large chunks


Directions:
1. In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften and smell wonderful.
2.Pour in the wine and simmer for 15 minutes.
3. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and fish stock. Season with salt and pepper and let simmer for twenty to thirty minutes. This is just long enough for all the flavours to blend together.
4. Add the orange zest and fish to the simmering soup and stir gently.
5. Let simmer for 5 minutes and serve immediately. I like to serve it with anchovy toast.

從Food Channel 節目Chef at Large的Michael Smith那裡看到這個Fish Stew後，覺得挺容易，因此試試看。但我沒有他那麼豪華，看見超市那種魚減價便買那種，還加入了冰鮮魷魚，因此我這個其實是Seafood Stew。

出來的效果相當不錯，尤其魚伯火伯兩位老士嘉堡更是吃得津津有味，無他，這樣鮮甜多汁的菜式最適合供他們兩位伴飯。

可惜當時只顧着吃，忘了拍一張較好的照片。

Tung Yum Risotto

冬 陰 功 意 大 利 飯 Tom Yum Risotto

材 料 ：

湯 底 ：
中 蝦 ， 去 殼 去 腸 　 300 克
草 菇 ， 開 半 　 50 克
香 茅 　 2 條
南 薑 　 4 片
紅 辣 椒 　 3 隻
辣 椒 膏 　 2 茶 匙
雞 湯 　 3 杯
水 　 1/2 杯
魚 露 　 1 湯 匙
糖 　 1 茶 匙
青 檸 汁 　 4 湯 匙
檸 檬 葉 　 4 塊

意 大 利 飯 ：
橄 欖 油 　 3 湯 匙
意 大 利 米 　 250 克
洋蔥 粒 　 100 克
紅蔥頭 碎 　 1 粒
蒜 茸 　 1 粒

做 法 ：

1. 用 刀 背 拍 鬆 香 茅 並 切 度 。 辣 椒 切 粒 備 用 。
2. 煲 滾 雞 湯 及 水 ， 加 入 香 茅 、 南 薑 、 辣 椒 及 辣 椒 膏 料 ， 煮 滾 後 轉 慢 火 煮 約 5-8 分 鐘 成 冬 陰 功 湯 底 。 用 魚 露 、 糖 及 青 檸 汁 調 味 。
3. 在 另 一 鍋 中 燒 熱 橄 欖 油 ， 加 入 蝦 球 及 草 菇 ， 炒 至 熟 後 盛 起 備 用 。
4. 原 鍋 下 洋 蔥粒 、紅蔥 頭 及 蒜 茸 炒 至 有 香 味 ， 加 意 大 利 米 炒 勻 。 逐 湯 勺 下 冬 陰 功 湯 ， 炒 勻 ， 水 分 被 米 吸 收 後 再 下 一 勺 ， 直 至 所 有 湯 用 完 。 過 程 需 約 15-20 分 鐘 。
5. 最 後 加 入 蝦 、 草 菇 及 已 切 幼 絲 的 檸 檬 葉 炒 勻 ， 蓋 上 煲 蓋 焗 5 分 鐘 ， 打 開 後 拌 勻 即 成 。

在飲食男女看到這recipe後，便決定要試一試，但口管說要試，但遲遲未付諸行動，過了將近半年的今天，才決心一試。

並沒有跟這個recipe，不為甚麼，只為懶，忘了把recipe print出來。所以憑記憶以及自已一般煮risotto的方法行事。

我因為買不到南薑，所以湯中並沒有放，但我有泰國出產的冬陰功醬料，味道很不錯，因此我只簡單地以清雞湯、冬陰功醬、香茅做湯料，並用魚露調味。

飯的煮法也有點不同，我先大火把洋蔥炒香後加入意大利米炒勻，然後加入一湯匙的冬陰功醬炒勻，再加入1/2 cup清酒，炒至乾身後才下第一勺湯。下湯後切記要用中火，一直用大火的話米便會後面熟入面生。本來想在放米前放入蝦頭炒香，讓蝦膏的香味散發出來，但大頭蝦忘記了，在以在加酒至後才放。

然後是一勺一勺湯的慢慢加入，要等第一勺湯的水份差不多完全吸乾才注入第二勺。

最後我加入一些椰奶，增加香味。(傳統的risotto是加heavy cream)上碟前再加點青檸汁。

最後一提是煮risotto一定要有耐性，我從未試過在半小時之內完成，有時煮得多更將近要1小時。我不知道為甚麼飲食男女的recipe說15-20分鐘便成，或許人家是事前先把米浸軟，也或許我的技巧不夠好。

上面的是我自己的risotto，下面的是飲食男女的。我煮的risotto比較濕，正如Jamie Oliver說的risotto應該是很"ooz"的，哈哈！

Tomato Cream Sauce

This sauce can be served with any fish, chicken breasts, pork chops, and patties and cutlets of all kinds, It's also great all by itself as a topping for pasta.

2 cans (15 oz, 425g each) chopped tomatoes with liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

1. Combine the tomatoes, cream, anchovy paste, salt, pepper, and optional hot sauce in a saucepan and bring to a boil.
2. Reduce the heat and simmer uncovered until reduced by about a third, 10 to 15 minutes.
3. Spoon over cooked salmon/chicken/pork chop, or mix with pasta.

Serves 4 to 6.
Tips: the magic of this dish is the anchovy, so never leave it out. You may also wanna add any ingredients you like e.g. mushrooms, sun-dried tomato, seafood...

Mango Cheese Cake Non-bake style

Ingredients

Digestive Biscuits 10-12 pieces
Butter 3 ounce
Gelatin 2 tablespoon
Hot Water 6 tablespoon
Cream Cheese 250 g
Whipped Cream 375 - 500 ml *
Sugar 5 tablespoon
Mango Juice 3 tablespoon
Mango 2, sliced, for garnishing

1. Grease a 9" spring foam pan.
2. Make the digestive biscuits into Crumbs and combine with melted butter, place it into the pan and put it into the fridge.
3. Beat the whipping cream to soft peak and set aside.
4. Put the cream cheese into a large bowl, microwave for 30 seconds to soften, then combine with mango juice and sugar, beat until well blended.
5. Melt the gelatin in hot water.
6. Pour the gelatin into the cream cheese mixture, mix well, then add the whipped cream and mix well.
7. Pour contents into spring foam pan and refrigerate for 2-4 hours until it's set.
8. Garnish with mango slices and serve.

Whipped Cream portion varies, depending how you like the texture of your cake. If you like it more mousse-like, put more in.

Spring Mix w/ Olive Oil & Vinegar

Ingredients
Organic Spring Mix 1 Package
Salt
Pepper
Oliver Oil
Balsamic Vinegar

This is the simplest salad on earth, and it taste good. As for the veggies, do pay the extra few dollars to get the organics ones, it makes all teh differences! And be creative for the dressing, add in anything you like. I saw duck made a rashberry dressing a while ago and I remember seeing a grapefruit and ginger dressing once at an restaurant, so I have decided to make my own strawberry ginger dressing, and it taste good. Too bad that my camera ran out of battery that day so I didn't take a picture of it. I juse 4-5 strawberries, add a table spoon of plain yogurt then put it into the blender to make a puree. I didn't use vinegar but instead i queeze some fresh lemon juice and grind some ginger into it. When I let kit taste it he said it was good but didn't know what's in it. ^^

Apple in Fillo Pastry

Required time: 20min

Ingredients: 　
Apple 1
Raisin 20g
Rum 20ml
Sugar 40g
Butter 10g
Fillo Pastry 3 piece

Preheat oven at 300 F
1. apple peeled and sliced
2. put in butter and fried the apples in low power till soften
3. add in raisin and stir fry in high power fo a while
4. add in rum
5. add in sugar, stir fry, then turn off power nad let it cool
6. butter fillo pastry, then put on another layer, butter it, then put on another layer, then butter it
7. put the apple and raisin content in the middle of the fillo pastry and wrap it up
8. bake for 3 min or until golden in colour. serve alone or with ice cream.

在報紙上看到這個甜品，覺得很容易做，很好味似的，所以選了星期六Bridge Night在Quin家裡試著弄。善忘的我忘了帶剪報，只好憑記憶去做。Rum酒不知要買那種，隨便選一樣；糖的份量忘記了，憑感覺去做，不夠甜總比太甜好；焗的時間及溫度也記不起，只好焗10分鐘使表部變為淺啡色便上碟去也。

一邊炒蘋果我一邊說改用蜜糖大概會更可口、Quin則說用黃糖會健康點…第一次買威化紙，發覺每張都很大，剪開一半再一半之後用來包一份便剛剛好。我沒有藝術天份，包出來的模樣不大好看，比報紙上看到的差遠了。鴨說不如弄一個兩邊扭著、糖形狀的，3個人豬手鴨腳的弄了一個，但不成功，因為太「矮」了，其他正常形狀的、上半部被焗成淺啡色才是好看兼香口。

最後的結論是，很好吃，但製作過程一如麥太包紙包雞，攪笑。

荷香花雕蒸竹絲雞

材料
竹絲雞 1隻斬件
沖菜絲 1湯匙
杞子 1湯匙
紅棗 1/4杯
豉油 2湯匙
糖 1/2茶匙
鹽 1/2茶匙
花雕酒 1湯匙
薑絲 少許

1. 用水將荷葉浸軟 。
2. 將所有材料混合，醃30分鐘。
3. 把荷葉放在碟上，放入雞，然後摺好荷葉(像糯米雞狀)，隔水蒸20-25分鐘即可。

在帝苑吃過這味菜，覺得很好吃，所以回家自己也試著弄。帝苑的版本藥膳味較濃，香味撲鼻而來，不清楚他們究竟放了甚麼，下次有機會再吃一定會小心留意 。自家的版本也相當不俗，雖然淡點，但勝在雞味濃郁。賣相差的那張相便是我的製作，漂亮的那張便是帝苑的。

潮式涷蟹

Ingredients

Crab - 1
Ginger - 2 slices
花雕酒 - 1/2 cup
玫瑰露酒 1/4 table spoon

1. Wash the crab. Hold the hind 2 legs and use a brush to wash it.
2. Place it on a plate and put the ginger there, and pur the wine onto the crab. Tip: knock the crab with the back of you knife for a few times to make it dizzy, so it won't keep scratching the lid when you steam it and cause its legs to fall off.
3. Steam for 20 min. ( 2 lb crab)
4. Take out the crab and run it in cold water for 5 min.
5. Refridgerate over night.

serve with vinegar

eating....cooking

愛吃，可能是我最大的弱點。坐公車的時候、開車停紅綠燈的時候、上班「蛇王」的時候…只要有空閒，我便開始想晚上要到那裡吃飯，或是要煮甚麼。如此愛吃，體重當然是一大問題，過往數年體重在 103 磅至 130 磅之間起伏，開心的時候是開懷大吃，傷心的時候更是暴飲暴食，總之每隔一段時間便發覺鏡中的自己慘不忍睹，不敢上時裝店、致力瘦身。但無論甚樣，也改不了受吃的習慣，只能叫自己要自律，重質不重量，少吃一點。

從小媽便說我嘴刁，只要她下廚時不小心重手或輕手點，便會被我一值掛在嘴邊。小時候我愛吃大姑媽煮的炸子雞，媽也弄過一次，因為鹽放得不平均所以一邊鹹一邊淡，被我逢人便提起，說了好幾年，自此她便沒有再做炸子雞。
住在馬鞍山的時候，鄰居李太做的白雲鳳爪比任何洒樓好吃，媽特地向她請教，做出來味道絕對沒有問題，可是八角放多了，顏色變得較深，被我稱之為黃雲鳳爪，氣得她。

不記得何時開始改變我那挑剔的性格(其實也不是真的改，只是較有口德，心裡想著油放得太多鹽得太少，但嘴巴不說努力扒飯)，很可能是自那次摘豆苗開始。不知是小三小四那年，媽叫我幫忙摘豆苗，我是老嫩分不清，把好的全丟掉，單剩下那些老得嚼不爛的。結果被媽臉色鐵青地罵了一頓，而我，則默默地吃掉整碟豆苗。或許，從那次開始我才知道，煮得不好，自已經已不好受，再給別人罵，真的不好過。

很感激很感激媽從小教我烹飪，記得六歲時已學會洗碗，因為鋅盤太高，我和弟二人站在凳子上洗碗。八歲開始煎蛋、然後學蒸排骨、鹽焗雞、滷水雞翼…至小六時我已能做出簡單的三菜一湯。爸以前不懂烹飪、也不想媽教我們，因為怕危險，但媽一於我行我素。移民溫哥華後因為工作開係，媽很晚才下班，所以家中我、弟和爸均會煮飯。我覺得懂得簡單的烹飪是基本求生技能，絕對沒有甚麼男女之分的。(某君請注意，哈哈哈！)

大膽嘗試是烹飪中最重要的，這是我一次發脾氣後悟到的道理。有一次被媽罵完，剛好那天我負責煮鹽焗雞，我便惡作劇的想：剛罵完人家還要我下廚，待我煮些很難吃的，讓你們後悔也好！於是，我把家中所有的香料塗在那隻可憐的雞身上：鹽焗雞粉、五香粉、芫茜粉、華鹽、蒜粉、酒、豉油、麻油一大堆，焗出來的效果，卻是出奇的好吃。爸媽不停追問我放了甚麼，我只有不好意思的嘻嘻、嘻嘻…

來到多倫多，認識了一班志同道合的好友，多了機會嘗試不同的餐館，四出發掘美食佳餚。最近更迷上了pot luck，一人煮一道菜，便是一頓豐富的晚餐，飯後則一起研究甜品，餵飽那些大食怪們。