啤酒炆牛腩 (Stew beef with beer)

啤酒炆牛腩 (Stew beef with beer)

準備時間：15分鐘

烹調時間：1-1.5小時

份量：2人

材料：

Ø  320克牛坑腩 (切2.5厘米一塊)

Ø  洋葱1個 (約150克，去皮切片)

Ø  薯仔2個 (約250克，去皮切粒)

Ø  紅蘿蔔2條 (約220克，去皮切粒)

Ø  蒜頭2瓣 (切片)

Ø  黑胡椒粉1茶匙

Ø  啤酒1量杯

Ø  冰糖25克

Ø  牛肉湯塊1塊

Ø  香葉1片

Ø  棕醬1湯匙

Ø  豉油1茶匙

Ø  老抽1茶匙

Ø  生油1茶匙

Ø  牛油20克

Ø  粟粉2湯匙 (用1湯匙清水拌勻)

Ø  清水1.5 量杯

Ø  百里香1茶匙

做法：

1.	先用百里香、黑胡椒粉、豉油醃牛坑腩。
2.	用煎鍋開中火下生油和蒜片將牛坑腩略煎，每面煎30秒，熄火待用。
3.	用炆燉鍋中開小火，加入牛油/植物油、紅蘿蔔、薯仔、洋葱略炒。
4.	將已略煎的牛坑腩、蒜片加入炆燉鍋中，放入冰糖、香葉、啤酒、清水、老抽、棕醬和牛肉湯塊後，拌勻。用小火炆燉1 - 1.5小時至牛坑腩霖。
5.	加入粟粉水於已炆霖牛坑腩鍋內，拌勻煮約2分鐘，即可。可拌飯或意大利粉。
	備註: 炆燉時間長短要視乎牛坑腩的質素和新鮮度。

My husband loves beer and beef.  This morning I bought a piece of high quality beef skirt from Tesco. It is juiciness and tenderness. I cooked this dish with spaghetti for our dinner.  Yummy!

Stew beef with beer

Preparation time: 15 minutes

Cook time: 1-1.5 hour(s)

Serve: 2 persons

Ingredients:

Ø  320g quality Beef skirt/stewing steak (cut into 2-2.5 cm pieces)

Ø  1 onion (150g, chopped in slices)

Ø  2 potatoes (250g, peeled and cut in cubes)

Ø  2 carrots (220g, peeled and cut in cubes)

Ø  2 garlic cloves (peeled and cut in slices)

Ø  ½ tsp black pepper

Ø  1 cup beer

Ø  25g rock sugar

Ø  1 beef stock cube (crumbled)

Ø  1 bay leaf

Ø  1 tbsp brown sauce

Ø  1 tsp soy sauce

Ø  1 tsp dark soy sauce

Ø  1 tsp vegetable oil

Ø  20g margarine or butter

Ø  2 tbsp corn flour (mix with 1tbsp water)

Ø  1.5 cup water

Ø  1 tsp dried thyme

Method:

1.	Season the meat generously with thyme, soy sauce and black pepper.
2.	Add vegetable oil in a pan over a medium heat and add garlic.
3.	Place the meat in batches in the pan and fry each side for 30 seconds.  Set aside.
4.	Add margarine or butter into the casserole over a low heat.  Add the bay leaf, onions, potatoes and carrots inside the casserole.
5.	Then toss the beef and garlic back into the casserole.
6.	Add the rock sugar, brown sauce and dark soy sauce.
7.	Pour the beer, beef stock and water over the meat. Stir well and then cover with a lid and braise over a low heat for one hour until the beef soft.
8.	Add corn flour sauce into the casserole.  Stir and mix them well.  Put it inside the casserole; stir thoroughly until the sauce is thickened.
9.	Serve with spaghetti or rice.

Tips C: Sometimes this takes 1 hour, sometimes 1.5 hours.  It depends on what cut of meat you use and how fresh it is. The only way to test is to mash up a piece of meat.  If it falls apart easily, it is ready.

炆冬菇生菜 (Braised Shiitake Mushrooms in Oyster Sauce - Chinese style)

準備時間：2小時

烹調時間：45 分鐘
份量：2-3人

材料：

Ø  乾冬菇 10隻

Ø  乾瑤柱1粒

Ø  一片薑

Ø  冰糖 10克

Ø  生菜半個

Ø  生粉 1湯匙

Ø  橄欖油 ¼茶匙

Ø  水1700毫升

獻汁：

Ø  生抽1茶匙

Ø  蠔油 2湯匙

Ø  粟米粉 / 生粉 2茶匙

Ø  麻油少許

做法：

1.	把冬菇先冲水洗淨，切去冬菇蒂，用500毫升水浸約2小時至冬菇完全軟身。
2.	撈起冬菇，浸冬菇的水留用。瑤柱用100毫升水浸乾瑤柱1小時至軟身，用手撕乾瑤柱絲。
3.	用手將生粉搓勻冬菇，待十分鐘後，用水沖洗淨。
4.	把冬菇，浸冬菇的水、薑和冰糖放入鍋中，用中慢火炆約20分鐘。不可猛火注意乾水。如有需要可加少量水。
5.	用另一個煱加入生抽、乾瑤柱絲、蠔油和麻油再炆約20分鐘。用2湯匙水拌勻粟米粉後，慢慢加入鍋中，搞拌成獻汁。
6.	煲1000毫升水至滾，下橄欖油入滾水中，加入生菜灼2分鐘。灼熟即可排放在碟上。
7.	將炆好的冬菇放在生菜上。

Braised Shiitake Mushrooms in Oyster Sauce (Chinese style)

Preparation time: 2 hours

Cooking time: 45 minutes

Serve: 2 persons

Ingredients:

Ø  10 Dried Shiitake mushrooms

Ø  1 slice of ginger

Ø  1 dried scallop

Ø  10g Rock Sugar

Ø  1/2 Iceberg

Ø  2 tablespoon Corn flour

Ø  1/4 teaspoon Olive / vegetable oil

Ø  1700 ml water

Sauce:

Ø  1 teaspoon Soya sauce

Ø  2 tablespoon Oyster sauce

Ø  Sesame oil

Ø  2 teaspoon Corn flour

Ø  1 tablespoon Water

Method:

1.	Clean the dried shiitake mushrooms, trim and discard the stems. Add 600 ml water and mushrooms in a bowl. Soak the mushrooms up for 2 hours until they become soften.
2.	Take out the mushrooms and keep the soaked water for braising. Soak the dried scallop into the 100 ml water for 1 hour unit it becomes soften.  Tear it into slices.  Keep the soaked water for further use.
3.	Rub the corn flour on the whole mushrooms and rinse.
4.	Add the mushroom, the soaked water, rock sugar and ginger into a pot for braising.  Reduce heat to simmer for 20 minutes.  Check regularly to make sure the water is not dried out.  Add a bit water if necessary.
5.	Add slices of scallop, soya sauce, oyster sauce and sesame oil into the pot and braise for another 20 minutes. Mix corn flour and one tablespoon soaked scallop water in a bowl and stir them well.  Add the corn flour sauce into the pot and stir constantly until the sauce has thickened.
6.	Cook the lettuce in 1000 ml boiling water with 1/4 teaspoon olive oil for 2 minutes. Put them slice by slice on the plate.
7.	Put all the braised mushrooms and the sauce on top of the lettuce.

焗蜜汁义燒 (Chinese Barbecue Pork Belly/Char Siu)

女兒非常喜歡吃义燒。每逢她回家吃飯，义燒必是其中一味餸菜。My daughter loves Char Siu very much.  She misses Chinese food a lot.  I always cook this dish when she comes home to have meals with us.  

焗蜜汁叉燒

準備時間：10分鐘

烹調時間：50分鐘

份量： 2-3人

材料：

Ø  梅頭豬肉 450克

醃料：

Ø  紹興酒 1湯匙

Ø  薑汁 2茶匙

Ø  生抽 1 湯匙

Ø  李錦記叉燒醬 4湯匙

Ø  蜜糖1湯茶匙

汁料：

Ø  麥芽糖1 湯匙

Ø  清水1 湯匙

 

做法：

1.	將梅頭豬肉洗淨，加入已拌勻的醃料，放入保鮮袋內，密封袋口。存放於雪櫃中一晚。
2.	焗爐預熱至200°C， 把醃好的豬肉放在焗盤中，倒進所有汁料。蓋上鋁箔紙，焗約35分鐘。
3.	將焗爐調低溫度至100°C，拿走鋁箔紙。用掃筆把焗盤中的焗汁均勻地塗在叉燒上後，焗 5分鐘。
4.	反轉叉燒另一面，重複塗上焗汁再焗 5分鐘。焗汁會慢慢收乾，义燒顏色漸變鮮紅。
5.	用暖水稀釋麥芽糖，在义燒表面塗勻麥芽糖水，焗2分鐘。反轉另一面，塗上麥芽糖水再焗 2分鐘。
6.	從焗爐取出，等待10分鐘後即可切片。

Chinese Barbecue Pork Belly (Char Siu/Cha Shao)

Preparation Time: 10 minutes

Cook time: 50 minutes

Serve: 2-3

Ingredients:

Ø  450 gm skinless pork belly or pork shoulder

Char Siu Sauce:

Ø  1 tablespoon Shaoxing rice wine

Ø  2 teaspoons freshly grated ginger juice

Ø  1 tablespoon light soy sauce

Ø  4 tablespoons Lee Kum Kee Chinese Sauce (Chinese Barbecue Marinade)

Ø  1 tablespoon honey

Maltose Sauce:

Ø  1 tablespoon Maltose

Ø  1 tablespoon hot water

Method:

1.	Rinse and cut the skinless pork belly or pork shoulder in 2 long strips. Mix all the Char Siu Sauce ingredients and marinate the strips and then put them in a ziplock bag in a fridge for overnight.  Massage it so the marinade is all over the pork strips
2.	Preheat oven to 200°C.  Line a baking tray with non-stick paper and set a wire rack on top. Place the pork strips on the rack. Then cover the strips with kitchen foil. Bake for 35 minutes. Keep the Char Siu Sauce left in the bag.
3.	Lower heat to 100°C. Uncover and throw away the foil. Brush the remaining Char Siu Sauce over the pork strips and bake for 5 minutes.
4.	Turn over the pork strips and brush the Char Siu Sauce on top of them. Bake for another 5 minutes.
5.	Dilute the maltose in hot water and dab it on the pork strips.  Bake for 2 minutes. Turn and repeat on the other side.  Then bake for another 2 mintues.
6.	Leave the pork strips to cool to room temperature (about 10 minutes) before slicing.