黑胡椒烤鸡腿 Roast Chicken Drumstick With Black Pepper Sauce

Ingredients

1 no. (about 1.6kg) chicken or 4 nos. whole drumsticks

Marinade

2 tbsp “Shaoxing” wine, ½ tbsp salt

1 tbsp crushed black pepper, 1 tbsp light soy sauce

Black Pepper Sauce (mix well)

1 tbsp light soy sauce, 2 tbsp oyster sauce

1 tsp sugar, 1 bowl (250ml) chicken broth

1 tsp monosodium glutamate, 1 tbsp crushed blacked pepper

½ tbsp dark soy sauce

Method

Rinse the chicken then rub well with the marinade over the skin and inside.  Marinate for 1 hour or more.

Greased roasting pan and place on the marinated chicken (breast side down).  Roast in the preheated oven at 250 ^oC for 15 minutes, then turn over the chicken, continue roast for further 15-20 minutes until cooked through.  Remove, leave to cool and cut into pieces, arrange on a serving platter, leave aside.

Mix well the Black Pepper Sauce and bring to a boil, thicken with some cornstarch solutions (about 1 tbsp).  Remove pour over to the chicken pieces.  Serve hot.

奶油餐包 Butter Buns

Recipe From Carol

 

Ingredients:

3 recipes (1 recipe)
600 g        (  200 g)            High Protein Flour
  90 g        (     30 g)           Sugar
    1 tsp     (1/3 tsp)           Instant Yeast
 3/8 tsp     (1/8 tsp)          Salt
    6 nos    (  2 nos)          Egg Yolks (or 35 g each recipe)
  105 g      (     35 g)          Butter
  285 ml    (   95 ml)          Milk

For Garnish:
    1 no         Egg

 Method:
According to your bread machine & start the dough process.

After the dough finished rise in the bread machine, please refer to the above picture 10 to 28.
(40 g each dough, shape it & raise for 40 - 50 mins or 1.5 double size)
Preheat oven at 200 C.
Reduce to 170 C to bake for 20 minutes or till golden brown.

脆皮烧肉Crispy BBQ Pork

 

 

材料: 
上皮材料
1.2公斤                        五花腩                    
1/2湯匙                        玫瑰露 或 紹興酒（可不加）       
酌量                             粗鹽 (rock salt)

醃料: 

3½茶匙                        幼鹽 

2茶匙                           砂糖

1湯匙                           玫瑰露 或 紹興酒 

1/2茶匙                        五香粉

做法: 

處理五花腩

1） 五花腩先叫師父燒走豬毛及刮走表面的污垢，如果唔記得就要回到家自己燒及用刀刮走污垢。

先檢查表面是否清潔，通常還會有豬毛，要自己用鉗慢慢鉗走。

2） 用水洗淨， 燒一鍋水，將五花腩放入滾水中汆水，至 6-7 成熟，約需 10 分鐘，完成後瀝乾備用。

醃製

3） 五花腩抹至乾身後，用豬針或鐵釘在豬皮插細孔；孔越多，表皮爆得越靚；肉身(不包括皮)先平均塗上玫瑰露 或 紹興酒，待吸收後，再平均抹上幼鹽、糖、五香料的混合醃料。然後，上皮的材料平均地塗在豬皮上。

風乾

4） 將豬肉放置於通爽的地放風乾6小時(過夜更好，如有時間可放置雪櫃過夜)，過夜雪的示範圖如下，需要將豬肉用錫紙包裹好(包括四邊及底面)，豬皮不需要包。放置雪櫃 10-12 小時。雪櫃可有助吸乾水份。

焗製

5）預熱焗爐220°C，預備一個焗爐托盤，並舖上兩層錫紙，在托盤上放置一個扁的蒸架；目的是方便烤焗時倒走多餘的油份；風乾後或在雪櫃取出後，(去除錫紙，如需要)，在豬皮塗上一層生油；放入已預熱的焗爐焗 30 分鐘，途中可再多塗一次生油確保皮會爆開。

取出待涼切件即成。隨意配上芥末食用。

冬瓜霸王花煲猪尾骨汤

Ingredients :

300 g         Pig Coccyx (猪尾骨) - Wash, parboil it & rinse it
300 g         Winter Melon (冬瓜)  - Peeled, cut in pieces
100 g         Ba Wang Fa (霸王花)
    1 pc       Carrot  - Peeled, cut in pieces
 5 nos        Dried Oyster or Dried Scallop (I did not put)
  10 nos     Red Dates
    2 liter     Water


Bring to boil water, then add in all the above ingredients.
Boil in small frame for 3 to 4 hours.
Taste it with salt.

全麦蒜香佛卡夏 Whole Wheat Garlic Focaccia

Ingredients:

250 g            High Protein Flour
  50 g            Whole Wheat Flour
  10 g            Sugar
 1/2 tsp         Instant Yeast
 1/2 tsp         Salt
  20 g            Olive Oil
200 ml          Cold Water

For Garnish:

4 cloves        Minced Garlic
                    Olive Oil
                    Dry Parsley or Chopped Fresh Parsley

Method:

 Method:
According to your bread machine & start the dough process.

After the dough finished rise in the bread machine, please refer to the above picture 9 to 22.
(130 g each dough, rest 15 mins the shape it & raise for 30 mins)
Bake at preheat oven at 200 C for 15 - 20 minutes.

提拉米苏 Tiramisu

Recipe From Chef Dennis

Ingredients:

6 egg yolks 
1 cup sugar 
1 1/4 cup mascarpone cheese 
1 3/4 cup heavy whipping cream 
2 -12 oz packages Italian Lady fingers
1/2 cup cold espresso 1/4 cup coffee flavored Liquor (optional) 
1 tbsp cocoa for dusting

Method:    1)  Combine egg yolks and sugar in the top of a double boiler,  over boiling water. 
   2)  Reduce heat to low, and cook for about 10 minutes, stirring constantly. 
  3)  This is your sabayon,  remove from the heat and whip yolks until thick and lemon colored. 
  4)  Add Mascarpone to whipped yolks, beat until combined. 
  5)  In a separate bowl, whip cream to stiff peaks. 
  6)  Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  7)  Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just 
       long enough to get them wet, do not soak them! 
  8)  Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9) 
       Spoon half the mascarpone cream filling over the lady fingers.
  9)  Repeat process with another layer. 
10)  Refrigerate 4 hours or overnight.
11)  Dust with cocoa before serving