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。