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1^#

發表於 07-8-30 06:09 |只看該作者 |倒序瀏覽 |打印

我十喜歡自創款式！因為有時侯發覺煮到好悶

各位mama分亨下啦！

0 0 0

sandy

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bunnymonkey

別墅

積分: 781

2^#

發表於 07-8-31 13:15 |只看該作者

I don't have 煮野食心得 because I am so lazy to cook most of the time. However, I love to watch the Food Network program on TV. I sometimes follow their recipe and tried at home. I mostally like to cook entree (non-Chinese cuisine) and seldom do cake/pie baking etc.

My 自創款式 is bascially open the fridge and see what I have at home and then dump everything together! haha... This is what I had the other day(s): prosciutto , shredded cheese, leftover salad greens etc put on a flat bread or pita bread, maybe add some tomato tapenade and done! It's a meal for me.

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whalebb

大宅

積分: 2431

3^#

發表於 07-9-1 01:24 |只看該作者

我是一家之煮日日要煮7個人晚餐
有時好煩咁我通常會等兩個女返學後
就prepare好哂
我最鐘意用無火炆煲炆牛腩
晚上煮幾個粉加幾條菜就攪掂
仲有焗爻燒同steak總之簡單快就得
其中一個懶人"食送"我會用蒜容豆"時"醬加蒜頭,糖,生抽同豪油和生粉各少許蒸排骨好正d汁淋飯仲正
咁我有時覺得煮太多重覆野
好煩有無d新菜式一齊分享

學懂凡事感恩和感謝,孩子終身受用不盡

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mrschao

別墅

積分: 768

4^#

發表於 07-9-1 04:19 |只看該作者

用無火炆煲煲粥都好方便，自己炒或去買炒粉面來送粥都得。

我剛剛搬了屋，以前同亞媽一齊住，有亞媽煮飯，而家開始要自己煮了。：（
因我返full time job,要六點半至六點四十五分才返到屋企煮飯，有無d又快又容易的菜式介紹一下。

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whalebb

大宅

積分: 2431

5^#

發表於 07-9-1 05:34 |只看該作者

我最忙果日會用腐魚"葉"雞翅15分鐘就煎得
用熱水煮熟牛百葉
跟住用生抽,少許麻油同蒜容整成醬點來食幾正
仲有豬俐或豬生腸洗淨後又係用熱水加幾塊薑煮熟跟著cut 一塊塊點生抽己好正生腸仲可點海鮮醬
呢三樣野是我最忙無咩時間果晚就整
只要大概30-45我分鐘就攪掂

原文章由 mrschao 於 07-9-1 04:19 發表
用無火炆煲煲粥都好方便，自己炒或去買炒粉面來送粥都得。

我剛剛搬了屋，以前同亞媽一齊住，有亞媽煮飯，而家開始要自己煮了。：（
因我返full time job,要六點半至六點四十五分才返到屋企煮飯，有無d又快又容易的菜式介紹一下。 ...

[ 本文章最後由 whalebb 於 07-9-1 05:37 編輯 ]

學懂凡事感恩和感謝,孩子終身受用不盡

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bearbearmatthew

積分: 285

6^#

發表於 07-9-1 05:36 |只看該作者

Mrschao

蒜溶寧檬蒸雞翼。蒸大約15分鐘材料：(隔晚撈定入味d)雞翼大約10-20隻、鼓油、麻油、糖、寧檬汁、蒜溶識量撈入雞翼。、d寧檬切片鋪上雞翼面。試下啦！味道清清地^0^好唔好食話我知。

原文章由 mrschao 於 07-9-1 04:19 發表
用無火炆煲煲粥都好方便，自己炒或去買炒粉面來送粥都得。

我剛剛搬了屋，以前同亞媽一齊住，有亞媽煮飯，而家開始要自己煮了。：（
因我返full time job,要六點半至六點四十五分才返到屋企煮飯，有無d又快又容易的菜式介紹一下。 ...

sandy

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積分: 88

7^#

發表於 07-9-1 09:50 |只看該作者

雞翼是我至愛呀。

1.鹽焗雞翼:
鹽焗雞粉唐人超市有賣，一盒有十包。20隻雞翼落1/3至半包，其他乜都唔使落，蒸嘅season 60 mins & steam 20 mins，煎嘅season 30 mins & 煎熟，簡單方便。

2.西汁雞翼:
雞翼煎好，買campbell tomato soup做汁，個汁濃度加多少水是個人喜好，又可加carrot & potato等蔬菜，有營養，個汁又好送飯。

3.薯仔雞翼:
雞翼season好略煎放一旁，薯仔切薄片放落wok略煎，加入雞翼和水炆熟，加少許鹽和蠔油，食得。
我通常會週末炆定一大碟，夜晚食幾多叮幾多，隔夜仲好味。又可帶飯，有菜有肉，雞翼不怕林，因炆完本身係林，唔似煎雞翼，放耐咗唔好食。

4.瑞士/老水雞翼
雞翼唔使season，過冷河待用。唐人超市買支李錦記瑞士汁/老水汁，用多少視乎幾多雞翼，加多少水個樽label有教，放ginger煲滾後加雞翼，滾起再煲15 mins食得。可一早做定，越耐越入味。又可加雞旦.....

原文章由 mrschao 於 8/31/07 12:19 PM 發表
用無火炆煲煲粥都好方便，自己炒或去買炒粉面來送粥都得。

我剛剛搬了屋，以前同亞媽一齊住，有亞媽煮飯，而家開始要自己煮了。：（
因我返full time job,要六點半至六點四十五分才返到屋企煮飯，有無d又快又容易的菜式介紹一下。 ...

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積分: 88

8^#

發表於 07-9-1 10:17 |只看該作者

Campbell嘅罐頭湯加少許水做汁好好用，好似忌廉mushoom雞湯，做白汁配煎魚柳或煙肉腸仔或....都好好味，撈飯或粉都得。

另外可買罐頭corn，但記住cream style，煮滾加隻發好嘅蛋攪兩攪，就係corn sauce，再配煎魚柳或肉粒或....。

介紹幾個bolg俾你哋，我有時都在此偷師，圖文並茂，不妨參考吓。
http://hk.myblog.yahoo.com/rc-0716
http://hk.myblog.yahoo.com/pochan789
http://hk.myblog.yahoo.com/yumiturkey
http://hk.myblog.yahoo.com/jw!SHLegiaYBRW.jh2TWXtyCA--

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muimui313

男爵府

積分: 8831

9^#

發表於 07-9-2 04:32 |只看該作者

淨係睇菜單都流哂口水, 等我呢個齋媽貢獻一味矮瓜煮豆腐. 歷仔勁鍾意食豆腐...最勁要唔好食人地既...hehe講笑.

矮瓜同firm豆腐切件, bb細就切細粒啲.
1. 煮熱油,
2. 煎豆腐, 煎香後,
3. 落矮瓜, 因為矮瓜會吸哂所有油, 所以要加少少水炒, 等個鑊唔黐底, 再加少少塩炒
4. 之後加大半碗水, 加蓋, 炆.
5. 矮瓜炆冧後, 加豉油生粉水做獻.
6. 汁稠, 上碟.

有時我會加素肉碎同炒. 如果你地加肉, 都可以加啲免治肉.

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hiuyeeyee

積分: 233

10^#

發表於 07-9-2 04:51 |只看該作者

http://mihokitchen.mysinablog.com/

lee 個網站都有好多食譜架~~~得閒上去行下呀~~~我都偷過唔少師

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積分: 88

11^#

發表於 07-9-2 06:47 |只看該作者

hiuyeeyee,

Thanks for sharing the blog, it has the receipt of my favorite--砵仔糕. I can't buy this in the US and always want to make one myself.

原文章由 hiuyeeyee 於 9/1/07 12:51 PM 發表
http://mihokitchen.mysinablog.com/

lee 個網站都有好多食譜架~~~得閒上去行下呀~~~我都偷過唔少師

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hiuyeeyee

積分: 233

12^#

發表於 07-9-2 07:29 |只看該作者

yungah

呵呵~~我都試過整砵仔糕......不過自己傻傻地~~整完之後放入雪櫃雪.....可能雪得太耐跟住就變左石頭:-( .....所以你整完千其唔好雪佢...如果唔係就好似我咁~~浪費心機

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bunnymonkey

別墅

積分: 781

13^#

發表於 07-9-2 11:10 |只看該作者

This is the copycat version of Cheesecake Factory's Louisiana Chicken Pasta. I followed the recipe to make the sauce for many times but I never made the chicken (too much work for me). :D I love the sauce. I sometimes just topped the pasta with grill salmon or those ready-to-eat chicken breast (microwavable).

Louisiana Chicken Pasta
Servings: 6

Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 cup milk
2 tablespoons flour

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper

Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and sauté until crisp-tender, about 4 minutes.

Add minced garlic and crushed red pepper to skillet and sauté 2 or 3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.

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積分: 88

14^#

發表於 07-9-2 16:22 |只看該作者

hiuyeeyee,

I will try to make it next week and finish it right away.

原文章由 hiuyeeyee 於 9/1/07 03:29 PM 發表
yungah

呵呵~~我都試過整砵仔糕......不過自己傻傻地~~整完之後放入雪櫃雪.....可能雪得太耐跟住就變左石頭:-( .....所以你整完千其唔好雪佢...如果唔係就好似我咁~~浪費心機 ...

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積分: 88

15^#

發表於 07-9-5 17:12 |只看該作者

hiuyeeyee,

我昨天整咗，仲試咗2次，都ok似砵仔糕。第一次夠味，但唔知是否太多椰奶，個心爛爛淋淋。第二次減少椰奶，冇咁淋但唔夠味，都係差少少唔知乜。我冇放雪柜，因昨天有朋友來，揾咗佢哋做白老鼠，佢哋又全部食哂。

過兩天再揾佢哋來試過先得。

原文章由 hiuyeeyee 於 9/1/07 03:29 PM 發表
yungah

呵呵~~我都試過整砵仔糕......不過自己傻傻地~~整完之後放入雪櫃雪.....可能雪得太耐跟住就變左石頭:-( .....所以你整完千其唔好雪佢...如果唔係就好似我咁~~浪費心機 ...

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SY_Mom

大宅

積分: 1760

16^#

發表於 07-9-6 01:07 |只看該作者

yungah,

before my mom headed back home, i already asked her to make me two big dishes of 砵仔糕. she didn't put them in the 砵仔 but in a single big dish instead. now i already missed it but i was too lazy to learn coz my mom usually made it early in the morning before we woke up.

btw, i was in cupertino pretty often in the past week. besides for my son's group piano class, we went to the Chuck E Cheese couple times during the school break.
realized that there's a Macau restaurant nearby in that area. wonder if it's good. have u ever tried it??

seems to be a lot more chinese stuffs in cupertino now than 4 yrs ago when i still worked in that area.

原文章由 yungah 於 07-9-5 17:12 發表
hiuyeeyee,

我昨天整咗，仲試咗2次，都ok似砵仔糕。第一次夠味，但唔知是否太多椰奶，個心爛爛淋淋。第二次減少椰奶，冇咁淋但唔夠味，都係差少少唔知乜。我冇放雪柜，因昨天有朋友來，揾咗佢哋做白老鼠，佢哋又全部食哂。過 ...

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hiuyeeyee

積分: 233

17^#

發表於 07-9-6 05:04 |只看該作者

yungah

你有冇調整過蒸o既時間.......因為我記得佢食譜時間比我就蒸唔熟....同牙籤試過....中間仲係好淋.....如果佢係熟透應該支牙籤拮落去.....攞出黎好乾淨

我仲有另一個砵仔糕食譜....做法大致都一樣.....只係材料有少少唔同~~~

粘米粉-----2 oz
糖 -----2 oz
木薯粉-----10 g
馬蹄粉-----10 g

水/椰汁/椰槳-----9 oz

lee 個我都未試過~~如果你有興趣可以試下有咩唔同

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積分: 88

18^#

發表於 07-9-6 16:04 |只看該作者

I don't like the food of the Macau restaurant. This restaurant change from 四川 to 广東 to 星馬 to 澳門 now, when a restaurant keep changing the food, it means bad food to me. :lol:

We should get together next time when u ar in Cupertino.

原文章由 SY_Mom 於 9/5/07 09:07 AM 發表
yungah,

before my mom headed back home, i already asked her to make me two big dishes of 砵仔糕. she didn't put them in the 砵仔 but in a single big dish instead. now i already missed it but i was ...

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