iBuddies 食譜庫iBuddies Recipe HubPusat Resep iBuddiesRecipe Hub ng iBuddies

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 排骨粒放雪櫃解凍一晚。用清水沖兩次，再用廚房紙徹底印乾。表面越乾，醃料越掛得實。Thaw the diced ribs overnight in the fridge. Rinse them twice under cold water, then pat them completely dry with kitchen paper. The drier the surface, the better the marinade clings.
2. 豆豉用清水快沖一次，隔乾水後略剁碎。唔好浸，浸耐咗香味會走晒。Give the fermented black beans one quick rinse, drain them, and chop them roughly. Do not soak them, a long soak washes the aroma out.
3. 排骨加豆豉、蒜蓉、生抽、蠔油、糖、紹興酒同白胡椒粉，順住同一個方向攪 1 分鐘，攪到排骨表面變黏、醃料唔會流走。Add the black beans, garlic, light soy sauce, oyster sauce, sugar, Shaoxing wine and white pepper to the ribs. Stir in one direction for 1 minute, until the surface turns sticky and the marinade stops running off.
4. 加生粉撈勻，最後淋 1 湯匙油封面，油要浮喺面封住，唔好撈入去，靜置 15 分鐘。Mix in the cornstarch, then pour 1 tbsp of oil over the top to seal. Let it sit on the surface, do not stir it in. Rest for 15 minutes.
5. 排骨平鋪喺深身蒸碟上，鋪成薄薄一層，唔好疊高，件與件之間留少少空隙，蒸氣先入到中心。Spread the ribs in a single thin layer on a deep heatproof plate. Do not pile them up, and leave small gaps between the pieces so steam can reach the middle.
6. 蒸鑊水大滾後先放碟入去，加蓋大火蒸 12 分鐘。Bring the water in the steamer to a rolling boil before putting the plate in. Cover and steam over high heat for 12 minutes.
7. 揀最厚嗰一舊㧅開睇：肉同骨開始分離、流出嘅肉汁清澈冇血色，就係熟。仲有粉紅色就再蒸 3 分鐘。Open up the thickest piece and check: the meat should be pulling away from the bone and the juices should run clear with no pink. If it is still pink, steam for another 3 minutes.
8. 灑上蔥花同紅椒粒，趁熱連碟底嘅汁一齊撈飯食。Scatter over the spring onion and chilli. Serve hot with rice, spooning the juices from the plate over it.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 免治豬肉放雪櫃解凍一晚，倒走盒底多餘嘅血水。Thaw the minced pork overnight in the fridge, then pour off any liquid that has collected in the tray.
2. 梅菜用清水浸 20 分鐘，中途換水兩次，逐塊揉開沖走入面嘅沙粒。撕一小片試味，如果仲好鹹就再浸 10 分鐘。擠乾水後切碎。Soak the preserved mustard greens in cold water for 20 minutes, changing the water twice and rubbing each piece open to wash out the grit. Tear off a small piece and taste it; if it is still very salty, soak for another 10 minutes. Squeeze dry, then chop finely.
3. 免治豬肉加生抽、蠔油、糖、麻油同白胡椒粉，用筷子順住同一個方向攪 2 分鐘。Add the light soy sauce, oyster sauce, sugar, sesame oil and white pepper to the pork. Stir with chopsticks in one direction for 2 minutes.
4. 清水分三次加入，每次都要攪到豬肉完全食晒水，先加下一次。攪到肉餡由鬆散變成起膠、黏得住筷子，就係蒸完唔會硬崩崩嘅關鍵。Add the water in three stages, stirring until the pork has completely absorbed each one before adding the next. Keep going until the mixture turns from loose to sticky and clings to the chopsticks. This is what stops the patty steaming up hard.
5. 拌入梅菜碎同薑蓉，最後加生粉拌勻。Fold in the chopped mustard greens and the grated ginger, then mix in the cornstarch.
6. 肉餡放喺蒸碟中央，匙羹背面沾少少水，撥平成約 2 厘米厚嘅圓餅，中央㩒薄少少，令中心同邊位一齊熟。Pile the mixture into the middle of a heatproof plate. Dip the back of a spoon in water and spread it into a round patty about 2cm thick, pressing the centre slightly thinner so the middle cooks at the same rate as the edges.
7. 蒸鑊水大滾後放入，加蓋大火蒸 15 至 18 分鐘。Bring the steamer to a rolling boil, put the plate in, cover and steam over high heat for 15 to 18 minutes.
8. 用竹籤篤入肉餅中心再抽出，流出嘅汁清澈冇血色就熟。仲見到粉紅色就再蒸 3 分鐘。Push a skewer into the centre of the patty and pull it out. The juice should run clear with no pink. If you still see pink, steam for another 3 minutes.
9. 灑蔥花，連碟底嘅肉汁一齊撈熱飯食。Scatter with spring onion and serve with hot rice, spooning the juices from the plate over it.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 豬梅肉片解凍到仲有少少硬（半解凍）嗰陣最易切。將每一片平放喺砧板上，順住肉紋切成闊約 1 厘米嘅長條。唔使改厚度，維持返原本一片嘅厚薄就得。Pork collar slices cut cleanest while still slightly firm, so slice them when they are half thawed. Lay each slice flat on the board and cut it lengthways, along the grain, into strips about 1cm wide. Do not change the thickness, each strip stays as thick as the slice already is.
2. 肉條加生抽、糖、生粉同清水抓勻，抓到完全冇水喺碗底，最後加 1 茶匙油封面，靜置 10 分鐘。Mix the strips with the light soy sauce, sugar, cornstarch and water, working it in until no liquid is left in the bowl. Add the 1 tsp oil to seal and rest for 10 minutes.
3. 雪菜沖洗兩三次，再浸 5 分鐘去鹹味，然後用手大力擠乾水。擠得唔夠乾，落鑊會出水，炒唔到香。Rinse the snow cabbage two to three times, soak it for 5 minutes to draw out the salt, then squeeze it hard with your hands. If it is not squeezed dry it will release water in the wok and never turn fragrant.
4. 雪菜切碎。白鑊（唔落油）中火乾炒 2 分鐘，炒到冇水氣冒起、聞到香味就盛起。Chop the snow cabbage finely. Dry-fry it in a wok with no oil over medium heat for 2 minutes, until the steam stops rising and it smells toasty. Set it aside.
5. 大火燒熱鑊，落 1 湯匙油，肉條平鋪落鑊，唔好即刻兜，煎 30 秒。Heat the wok over high heat with 1 tbsp oil. Spread the pork in a single layer and leave it for 30 seconds without stirring.
6. 見底面轉白就兜散，炒 1 分鐘至完全冇紅色。Once the underside has turned white, toss to separate the strips and stir-fry for 1 minute until no pink remains.
7. 落蒜片同指天椒炒 20 秒至出香，雪菜回鑊，加糖、生抽同清水，大火兜勻 1 分鐘。Add the garlic and chilli and stir for 20 seconds until fragrant. Return the snow cabbage, add the sugar, soy sauce and water, and toss over high heat for 1 minute.
8. 汁收到啱啱掛住肉條、鑊底冇積水就上碟。雪菜本身已經有鹹味，試過味先決定加唔加鹽。Serve as soon as the liquid reduces to a glaze clinging to the pork with none pooling in the wok. The snow cabbage is already salty, so taste before adding any salt.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 和牛金展放雪櫃解凍一晚，用廚房紙印乾。金展係牛腿嘅展位，中間有一條粗筋，唔好切走：炆夠鐘之後條筋會變成半透明啫喱狀，係呢件肉最好食嘅部分。Thaw the wagyu shin overnight in the fridge and pat it dry. Shin (gum jin) comes from the leg and has a thick band of sinew running through the middle. Do not trim it out: given enough braising time it turns translucent and jelly-like, which is the best part of the cut.
2. 白蘿蔔去皮，切成約 3 厘米滾刀塊。薑切片、蔥切段、蒜拍扁。Peel the daikon and roll-cut it into chunks about 3cm across. Slice the ginger, cut the spring onions into lengths, and smash the garlic.
3. 厚身鍋大火燒熱 1 湯匙油，金展整塊落鍋，每面煎 2 分鐘至金黃色。唔好撳佢，等佢自己離鍋先反面。Heat 1 tbsp oil in a heavy pot over high heat. Put the whole piece of shin in and sear for 2 minutes per side until deep golden. Do not press it down, wait until it releases from the pot on its own before turning it.
4. 撥開牛肉，落薑片、蔥白、蒜同八角，炒 30 秒至出香。Push the beef to one side, add the ginger, spring onion whites, garlic and star anise, and fry for 30 seconds until fragrant.
5. 灒紹興酒，加生抽、老抽、蠔油、冰糖同陳皮，再加熱水至浸過牛肉三分二高度。一定要用熱水，凍水會令肉即刻收縮變韌。Pour in the Shaoxing wine, then add the light soy sauce, dark soy sauce, oyster sauce, rock sugar and tangerine peel. Add hot water until the beef is two thirds submerged. Use hot water, cold water makes the meat seize up and turn tough.
6. 大滾後轉最細火，加蓋炆 60 分鐘，中途反一次面。Bring it to a full boil, then turn the heat to the lowest setting, cover, and braise for 60 minutes, turning the beef once halfway.
7. 加白蘿蔔，再炆 35 至 45 分鐘，直至竹籤可以毫無阻力篤穿蘿蔔同牛肉最厚嘅位置，蘿蔔亦已經變成半透明。Add the daikon and braise for another 35 to 45 minutes, until a skewer slides through the thickest part of both the radish and the beef with no resistance, and the daikon has turned translucent.
8. 取出牛肉，逆紋切約 1 厘米厚片，回鍋煮 2 分鐘埋味。汁太稀就開蓋大火收 3 分鐘。Lift out the beef and slice it about 1cm thick across the grain. Return it to the pot for 2 minutes to soak up the sauce. If the sauce is thin, uncover and reduce it over high heat for 3 minutes.
9. 灑蔥花上碟，連汁淋喺飯上。Scatter with spring onion and serve, spooning the sauce over rice.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 牛肋條放雪櫃解凍一晚，切成約 5 厘米長段。唔好切得太幼，炆完會縮一截。Thaw the rib fingers overnight in the fridge, then cut them into lengths of about 5cm. Do not cut them thin, they shrink noticeably during the braise.
2. 凍水落鍋，加 2 片薑同 1 湯匙紹興酒，中火煮滾，撇走浮沫再煮 2 分鐘，撈起用暖水沖淨。汆水做得乾淨，個汁先會清亮唔混濁。Put the rib fingers in a pot of cold water with 2 slices of ginger and 1 tbsp of the Shaoxing wine. Bring to a boil over medium heat, skim off the foam, boil for 2 more minutes, then lift them out and rinse under warm water. A clean blanch is what keeps the finished sauce glossy instead of cloudy.
3. 鍋抹乾，落 1 湯匙油，爆香薑片、乾蔥、蒜、八角同桂皮 40 秒。Wipe the pot dry, add 1 tbsp oil, and fry the ginger, shallots, garlic, star anise and cassia for 40 seconds until fragrant.
4. 牛肋條回鍋兜勻，灒剩低嘅紹興酒。Return the rib fingers to the pot, toss to coat, and pour in the remaining Shaoxing wine around the rim.
5. 加生抽、老抽、蠔油同冰糖，再加熱水至啱啱浸過牛肋條。Add the light soy sauce, dark soy sauce, oyster sauce and rock sugar, then add hot water until the rib fingers are just covered.
6. 大滾後轉細火，加蓋炆 75 分鐘。每 25 分鐘搞一次，防止黐底。Bring to a boil, then lower the heat, cover, and braise for 75 minutes. Stir every 25 minutes so nothing catches on the bottom.
7. 開蓋轉中火收汁 10 至 15 分鐘，汁變得有光澤、可以掛喺肉面唔即刻流走就啱。Uncover, raise the heat to medium and reduce for 10 to 15 minutes, until the sauce turns glossy and clings to the meat instead of running straight off.
8. 試腍度：筷子輕輕一㧅肉就開，中間嘅筋變晒半透明。仲韌就加半杯熱水再炆 15 分鐘。Test for tenderness: chopsticks should pull the meat apart with almost no force, and the sinew in the middle should look translucent. If it still resists, add half a cup of hot water and braise for another 15 minutes.
9. 上碟，灑蔥段同芫茜，趁熱食。Serve hot, scattered with the spring onion and coriander.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 牛肉粒放雪櫃解凍一晚，逐粒用廚房紙印乾。濕嘅牛肉落鑊只會出水灼熟，煎唔到焦香嘅殼。Thaw the beef cubes overnight in the fridge, then pat every cube dry with kitchen paper. Wet beef steams in its own liquid instead of forming a seared crust.
2. 牛肉粒加生抽、蠔油、生粉同黑胡椒碎撈勻，最後加 1 茶匙油封面，醃 10 分鐘。Mix the cubes with the light soy sauce, oyster sauce, cornstarch and cracked black pepper, then add 1 tsp oil to seal. Marinate for 10 minutes.
3. 醬汁材料喺細碗內調勻備用。生粉會沉底，落鑊前記得再攪一次。Stir the sauce ingredients together in a small bowl and set aside. The cornstarch settles, so stir it again right before it goes into the wok.
4. 洋蔥切角、蒜切蓉、青紅椒切件，全部準備好放埋一齊。呢個菜落鑊之後冇時間再切嘢。Cut the onion into wedges, mince the garlic, and cut the peppers. Have everything within reach, once this dish hits the wok there is no time to chop.
5. 大火燒紅鑊至微微冒煙，落 2 湯匙油，牛肉粒平鋪一層，粒與粒之間留空隙，唔好兜。煎 45 秒至底面結成深啡色硬殼，翻面再煎 30 秒，即刻盛起。切開見到中心仲係粉紅色係啱嘅，一陣會回鑊。Heat the wok over high heat until it just starts to smoke, add 2 tbsp oil, and lay the cubes in a single layer with gaps between them. Do not stir. Sear for 45 seconds, until the underside forms a deep brown crust, turn and sear for 30 more seconds, then lift them out. The centres should still be pink, they go back in later.
6. 原鑊落洋蔥同蒜蓉，中火炒 1 分鐘至洋蔥邊位變透明、聞到甜味。In the same wok, fry the onion and garlic over medium heat for 1 minute, until the edges of the onion turn translucent and smell sweet.
7. 倒入調勻嘅醬汁，煮滾 30 秒至微微稠身，可以掛得住匙羹背面。Pour in the sauce and boil for 30 seconds, until it thickens just enough to coat the back of a spoon.
8. 牛肉粒連流出嘅肉汁回鑊，大火兜 20 秒，落牛油兜溶即熄火上碟。兜耐咗會過熟變韌。Return the beef and any juices to the wok, toss over high heat for 20 seconds, stir in the butter until it melts, and take it off the heat straight away. Any longer and the cubes overcook and turn chewy.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 牛外腹肉放雪櫃解凍一晚。呢個部位嘅肉紋好粗，一定要逆紋切：刀同肌肉纖維成 90 度，切約 0.5 厘米厚片。順紋切會韌。Thaw the outside skirt overnight in the fridge. This cut has a very coarse grain and must be cut across it: hold the knife at 90 degrees to the muscle fibres and slice about 0.5cm thick. Cut with the grain and it will chew tough.
2. 牛肉先加 2 湯匙清水，用手抓到完全吸晒、碗底冇水為止。呢步叫打水，係炒完嫩定韌嘅分別。Add the 2 tbsp water to the beef first and work it in with your hand until it is completely absorbed and no liquid is left in the bowl. This step is what makes the difference between tender and tough.
3. 再加生抽、糖同生粉抓勻，最後加 1 湯匙油封面，靜置 15 分鐘。Now mix in the light soy sauce, sugar and cornstarch, then add 1 tbsp oil to seal. Rest for 15 minutes.
4. 薑切片，蔥切 4 厘米段，蔥白蔥綠分開放。醬汁材料調勻備用。Slice the ginger and cut the spring onions into 4cm lengths, keeping the white and green parts in separate piles. Stir the sauce ingredients together and set aside.
5. 大火燒鑊至冒煙，落 2 湯匙油盪勻鑊身。牛肉片平鋪落鑊，唔好郁，煎 40 秒。Heat the wok over high heat until it smokes, add 2 tbsp oil and swirl it around the sides. Lay the beef in a single layer and leave it for 40 seconds without touching it.
6. 見到邊位捲起、由紅色轉白，就兜炒 20 秒，外層啱啱上色、中心仲爭少少熟就即刻盛起。餘溫會繼續煮熟佢。When the edges curl and turn from red to opaque, toss for 20 seconds and lift the beef out while the centres are still slightly underdone. Residual heat finishes the cooking.
7. 原鑊落薑片、蒜片同蔥白，炒 30 秒至出香、蔥白邊位微焦。In the same wok, fry the ginger, garlic and spring onion whites for 30 seconds, until fragrant and the onion whites are lightly charred at the edges.
8. 牛肉回鑊，倒入醬汁，大火兜 20 秒至汁掛勻每一片，最後落蔥綠兜兩兜即刻熄火上碟。蔥綠靠餘溫就夠熟，炒耐咗會變黃。Return the beef, pour in the sauce, and toss over high heat for 20 seconds until every slice is coated. Add the spring onion greens, toss twice, and take the wok off the heat immediately. Residual heat is enough for the greens, any longer and they yellow.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 牛扒放雪櫃解凍一晚，落鑊前 20 至 30 分鐘拎出嚟回溫。凍冰冰落鑊，表面燶咗中心都仲係凍。Thaw the steak overnight in the fridge, then take it out 20 to 30 minutes before cooking to come up to room temperature. Straight from the fridge, the outside burns before the centre is even warm.
2. 兩面用廚房紙印乾，印到張紙唔再濕為止。表面乾，先煎得出脆殼。Pat both sides dry with kitchen paper until the paper no longer comes away wet. A dry surface is what gives you a crust.
3. 兩面同埋側邊都落海鹽同現磨黑胡椒，用手輕輕壓實。Season both faces and the edges with sea salt and freshly ground black pepper, pressing it on lightly with your hand.
4. 厚底平底鑊大火燒到出微煙，落 1 湯匙高煙點油盪勻。Heat a heavy frying pan over high heat until it just starts to smoke, then add 1 tbsp of the high smoke point oil and swirl it to coat.
5. 牛扒放落鑊，第一面煎 2 分半至 3 分鐘，完全唔好郁佢。見到貼鑊嗰邊嘅顏色由紅色向上升變啡，就可以反面。Lay the steak in the pan and sear the first side for 2.5 to 3 minutes without moving it at all. When you can see the colour creeping up the side from red to brown, it is ready to turn.
6. 反面再煎 2 分鐘。然後用夾夾住牛扒企起，煎側邊嘅脂肪 30 秒至金黃色。Turn it over and sear for 2 more minutes. Then hold the steak on its edge with tongs and render the fat strip for 30 seconds, until golden.
7. 轉中火，加牛油、拍扁嘅蒜同香草。鑊略為傾斜，用匙羹不停舀起牛油淋喺牛扒面，淋足 45 秒。Lower the heat to medium and add the butter, smashed garlic and herbs. Tilt the pan slightly and spoon the foaming butter over the steak continuously for 45 seconds.
8. 熟度用探針溫度計插入最厚位中心度最準：一成熟 49 至 52°C、三成熟 54 至 57°C、五成熟 60 至 63°C、七成熟 65 至 68°C。靜置期間仲會升 2 至 3 度，所以要早 3 度離鑊。A probe thermometer in the thickest part is the only reliable check: rare 49 to 52°C, medium rare 54 to 57°C, medium 60 to 63°C, medium well 65 to 68°C. The temperature rises another 2 to 3 degrees while resting, so pull the steak 3 degrees early.
9. 牛扒放喺架上或者暖碟，靜置 5 至 8 分鐘。呢步唔可以慳：即刻切開，啲肉汁會流晒出碟。Rest the steak on a rack or a warm plate for 5 to 8 minutes. Do not skip this: cut it straight away and the juices run out onto the plate instead of staying in the meat.
10. 逆紋切約 1.5 厘米厚條，灑少少海鹽，連碟上嘅牛油汁一齊食。Slice about 1.5cm thick across the grain, sprinkle with a little more sea salt, and serve with the buttery juices from the pan.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 乾冬菇用暖水浸 30 分鐘至完全軟身，中心按落去唔再硬。留起 2 湯匙浸冬菇水，倒嗰陣唔好倒到最底，沙粒會沉喺底。剪走菇腳，大隻嘅切半。Soak the dried shiitake in warm water for 30 minutes, until the centre is soft when pressed. Keep 2 tbsp of the soaking water, pouring from the top so the grit left at the bottom stays behind. Snip off the stems and halve any large caps.
2. 雞上脾扒解凍後用廚房紙印乾，切成約 3 厘米嘅塊。呢款雞係無骨去皮，蒸嗰陣唔會出雞油，所以醃料入面嗰 1 湯匙油唔可以慳。Pat the thawed chicken thigh dry with kitchen paper and cut into 3cm chunks. This cut is boneless and skinless, so it renders no fat while steaming. Do not skip the 1 tbsp of oil in the marinade.
3. 雞塊放大碗，加入全部醃料同埋留起嘅 2 湯匙冬菇水，用手抓勻至醃汁完全被雞肉吸收，醃 15 分鐘。Put the chicken in a bowl with all the marinade ingredients and the 2 tbsp of reserved mushroom water. Mix by hand until the liquid is fully absorbed, then marinate for 15 minutes.
4. 蒸碟先鋪薑片，再平鋪雞塊，冬菇放喺面。雞塊要攤平成一層，唔好疊高，疊高中間會蒸唔熟。Lay the ginger slices on a heatproof plate, spread the chicken over them in a single layer, then arrange the mushrooms on top. Do not pile the chicken up, or the middle will not cook through.
5. 鑊水大滾之後先放碟入蒸架，加蓋大火蒸 12 分鐘。Bring the water in the steamer to a rolling boil before the plate goes in. Cover and steam over high heat for 12 minutes.
6. 開蓋，用刀㧜開最厚嗰件雞嘅中心：肉色全白、完全冇粉紅色、流出嘅汁清澈，就係熟。仲見到粉紅或者血水就加蓋再蒸 3 分鐘，再check一次。Uncover and cut into the centre of the thickest piece. It is done when the meat is white all the way through with no pink, and the juices run clear. If there is any pink or reddish liquid, cover and steam for 3 more minutes, then check again.
7. 灑葱花，將碟底嘅汁淋返上面，即刻上枱。Scatter over the spring onion, spoon the juices from the plate back over the chicken and serve immediately.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 雞中翼解凍後用廚房紙印乾，加 1 茶匙咖喱粉同半茶匙鹽撈勻，放埋一邊。薯仔去皮切約 4 厘米大件，洋葱切絲，蒜頭剁蓉。Pat the thawed wings dry with kitchen paper, rub with 1 tsp curry powder and 1/2 tsp salt, and set aside. Peel the potatoes and cut into 4cm chunks. Slice the onion and mince the garlic.
2. 中大火落 2 湯匙油，雞翼皮向下單層排落鑊，唔好郁，煎 3 分鐘至底面金黃，反轉再煎 2 分鐘，夾起。Heat 2 tbsp oil over medium-high heat. Lay the wings skin side down in a single layer and leave them alone for 3 minutes, until golden underneath. Turn and cook 2 minutes more, then lift out.
3. 同一個鑊落洋葱、蒜蓉、薑片，中火炒 2 分鐘至洋葱變軟同轉半透明。In the same pan, add the onion, garlic and ginger. Stir-fry over medium heat for 2 minutes, until the onion softens and turns translucent.
4. 轉細火，落 2 湯匙咖喱粉炒 30 秒，一聞到香味就要即刻落水。咖喱粉炒燶會苦，成鑊都救唔返。Turn the heat to low, add 2 tbsp curry powder and stir for 30 seconds. Add the liquid the moment it smells fragrant. Scorched curry powder turns bitter and the whole dish is lost.
5. 加清水、生抽、糖、鹽，同埋放返雞翼入去。大滾之後轉細火，加蓋炆 5 分鐘。Add the water, soy sauce, sugar and salt, and return the wings to the pan. Bring to a boil, then lower the heat, cover and simmer for 5 minutes.
6. 落薯仔，加蓋再炆 15 分鐘，中途攪兩次防止黐底。用筷子㧜得穿薯仔中心就係腍。Add the potatoes, cover and simmer for 15 minutes, stirring twice so nothing sticks. The potatoes are ready when a chopstick goes through the centre easily.
7. 熄火前倒入椰漿，細火滾 2 分鐘就夠。椰漿唔好大滾，大滾會出油分離。Pour in the coconut milk and let it barely simmer for 2 minutes. Do not let coconut milk boil hard or it will split and go oily.
8. 上碟前check雞翼：㧜開骨邊嘅肉，肉色全白冇粉紅、汁清澈就係熟。未夠就加蓋再炆 3 分鐘。最後試味，唔夠鹹加少少鹽。Check the wings before serving: cut down to the bone and the meat should be white with no pink, and the juices should run clear. If not, cover and simmer 3 minutes more. Taste and add salt if needed.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 春雞解凍後沖乾淨，用廚房紙印乾雞身內外。雞腔入面塞 2 片薑同 1 條葱。Rinse the thawed chicken and pat it dry inside and out with kitchen paper. Tuck 2 ginger slices and 1 spring onion into the cavity.
2. 揀一個啱雞大小嘅深鍋，落齊醬汁材料同埋剩低嘅薑葱，大火煲滾。滾起試味，應該係鹹中帶甜。Choose a deep pot just large enough to hold the bird. Add all the sauce ingredients plus the remaining ginger and spring onion and bring to a boil. Taste. It should be salty with a clear sweetness behind it.
3. 雞胸向下放入鍋，醬汁至少要浸過雞身八成。唔夠就加水同生抽，每加 100 毫升水就加 1 湯匙生抽。Lower the chicken in breast side down. The liquid should cover at least eighty percent of the bird. If it does not, top up with water and soy sauce, adding 1 tbsp soy sauce for every 100ml of water.
4. 轉最細火，保持水面只係細細粒泡（蝦眼水），加蓋浸煮 12 分鐘。大滾會令雞皮爆裂、肉變韌。Turn the heat to the lowest setting so the surface shows only fine bubbles, never a rolling boil. Cover and poach for 12 minutes. A hard boil splits the skin and toughens the meat.
5. 熄火，唔好開蓋，用餘溫再焗 20 分鐘。Turn off the heat and leave the lid on. Let the chicken sit in the residual heat for 20 minutes.
6. 開蓋，用刀㧜開雞髀同雞身之間最厚嗰度：流出嘅汁清澈無血水、骨邊嘅肉全白，就係熟。有溫度計就㧜雞髀最厚位，中心要到 75°C。仲有粉紅就開返最細火再煮 5 分鐘，再check一次。Cut into the thickest point where the thigh meets the body. It is done when the juices run clear with no blood and the meat next to the bone is white. With a thermometer, the thickest part of the thigh should read 75°C. If there is any pink, return to the lowest heat for 5 minutes and check again.
7. 夾起春雞，全身掃一層麻油，放涼 10 分鐘先斬件。即刻斬會流哂肉汁。Lift the chicken out, brush it all over with sesame oil and rest for 10 minutes before chopping. Chopping it straight away lets all the juice run out.
8. 斬件排碟，淋 3 至 4 湯匙滾熱嘅豉油汁，放葱絲上面。剩低嘅汁隔渣放涼，雪藏可以留作下次滷水用。Chop and arrange on a plate, spoon over 3 to 4 tbsp of the hot soy liquid and top with shredded spring onion. Strain the remaining liquid, cool it and freeze it as a master stock for next time.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 蝦仁解凍後沖水，用廚房紙徹底印乾，印到紙唔再濕為止。呢步唔可以慳，濕水落鑊會出水，炒蛋就變咗烚蛋。Rinse the thawed prawns and pat them thoroughly dry with kitchen paper, until the paper stops coming away wet. Do not skip this. Wet prawns release water into the pan and the eggs boil instead of scrambling.
2. 蝦仁加鹽、生粉、白胡椒粉撈勻，醃 10 分鐘。Mix the prawns with the salt, cornstarch and white pepper, and marinate for 10 minutes.
3. 5 隻蛋打散，加半茶匙鹽、1 湯匙清水同半茶匙麻油，攪至完全均勻但唔好打起泡。加水係炒蛋滑嘅關鍵。Beat the 5 eggs with 1/2 tsp salt, 1 tbsp water and 1/2 tsp sesame oil until completely even but not frothy. The spoon of water is what keeps the eggs silky.
4. 中火落 1 湯匙油，蝦仁單層鋪平落鑊，煎 1 分鐘後反轉，再煎 30 至 60 秒。蝦仁由灰白半透明變成通身橙紅、身形捲成 C 字就啱熟；捲到成 O 字即係過熟，會韌。夾起。Heat 1 tbsp oil over medium heat and lay the prawns in a single layer. Cook 1 minute, turn, then cook 30 to 60 seconds more. They are done when they turn from grey and translucent to fully orange-pink and curl into a C shape. A tight O shape means overcooked and rubbery. Lift them out.
5. 鑊抹乾淨，轉中細火落返 2 湯匙油。鑊要夠熱但唔好起煙。倒入蛋液，等 10 秒見到邊位開始凝固，用鑊鏟由外向內慢慢推，推成大塊軟蛋。Wipe the pan clean, lower to medium-low and add the remaining 2 tbsp oil. The pan should be hot but not smoking. Pour in the eggs, wait 10 seconds until the edges set, then push them gently from the edge towards the centre in large soft folds.
6. 蛋液仲有大約三成係流動嘅時候，倒返蝦仁同葱粒入去，輕輕拌 10 秒即刻熄火。餘溫會令蛋剛剛好。While about a third of the egg is still runny, return the prawns and the spring onion, fold gently for 10 seconds and turn off the heat. The residual heat finishes the eggs exactly right.
7. 即刻上碟，趁熱食。放耐咗蛋會出水。Plate at once and eat hot. Left standing, the eggs weep water.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 粉絲用暖水浸 10 分鐘至軟身，剪成兩段，瀝乾水，平鋪喺蒸碟上做底。Soak the glass noodles in warm water for 10 minutes until soft, snip them in half, drain well and spread them over a heatproof plate as a bed.
2. 大虎蝦解凍後剪走蝦鬚同蝦腳。用剪刀沿蝦背由頭剪到尾第二節，剪深大約一半，唔好剪斷。撥開蝦背，用牙籤挑走條黑色蝦腸，沖水後印乾。Trim the feelers and legs off the thawed prawns. With scissors, cut along the back from the head to the second-to-last segment, about halfway through the flesh, without cutting the prawn in two. Open the back out, lift out the dark vein with a toothpick, rinse and pat dry.
3. 蝦開邊向上排喺粉絲上面，一隻隻攤開，唔好疊住。Lay the prawns cut side up on the noodles in a single layer, not overlapping.
4. 蒜蓉分兩份。細火落 3 湯匙油，落一半蒜蓉炒 1 至 2 分鐘至淺金黃，炒燶會苦。熄火後拌入另一半生蒜蓉、糖同紹興酒，生熟蒜溝埋先夠香。Split the garlic into two halves. Heat 3 tbsp oil over low heat and fry one half for 1 to 2 minutes until pale gold, no darker or it turns bitter. Off the heat, stir in the raw half plus the sugar and Shaoxing wine. The mix of cooked and raw garlic is what gives the aroma.
5. 將蒜油平均鋪喺每隻蝦嘅開邊位上面。Spoon the garlic oil evenly over the opened back of every prawn.
6. 鑊水大滾之後先放碟入蒸架，加蓋大火蒸 6 分鐘。Bring the steamer water to a rolling boil before the plate goes in. Cover and steam over high heat for 6 minutes.
7. 開蓋check：蝦殼全部轉鮮紅、蝦肉由半透明變成通身雪白實身、蝦頭同蝦身連接位嘅肉都唔再透明，就係熟。仲有半透明就加蓋再蒸 1 至 2 分鐘。全程唔好超過 9 分鐘，過火蝦肉會韌同縮。Uncover and check: the shells should be bright red all over, the flesh opaque white right through instead of translucent, including where the head meets the body. If any part is still translucent, cover and steam 1 to 2 minutes more. Do not go past 9 minutes total or the prawns turn tough and shrink.
8. 淋蒸魚豉油同 2 湯匙清水（或者用碟底蒸出嘅蝦汁），灑葱花同紅椒粒，即刻上枱。Pour over the steamed fish soy sauce and 2 tbsp water, or use the prawn juices collected on the plate. Scatter with spring onion and chilli and serve at once.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 帶子放雪櫃下層解凍一晚，或者連袋浸凍水 30 分鐘。⚠️ 呢款帶子盒面印住「煮食用 / Must Be Cooked」，一定要全熟先食得，唔可以當刺身。Thaw the scallops overnight on the bottom shelf of the fridge, or sit the sealed bag in cold water for 30 minutes. ⚠️ The box these scallops come in is marked 「煮食用 / Must Be Cooked」. They MUST be cooked right through before they are eaten and must never be served raw as sashimi.
2. 帶子解凍後用廚房紙夾住兩面印乾，印到紙唔再濕為止，落鹽同白胡椒粉。濕水落鑊只會出水變成烚，煎唔到金黃。Press the thawed scallops between kitchen paper until the paper stops coming away wet, then season with the salt and white pepper. A wet scallop steams in its own liquid and will never brown.
3. 西蘭花切細朵，粗莖去皮切片。煲水滾起加 1 茶匙鹽同 1 茶匙油，西蘭花灼 90 秒，撈起即刻過冷河，瀝乾。Cut the broccoli into small florets and peel and slice the thick stem. Bring a pot of water to the boil with 1 tsp salt and 1 tsp oil, blanch the broccoli for 90 seconds, then drain and refresh immediately in cold water.
4. 醬汁材料喺細碗撈勻備用，生粉一定要完全溶解，唔好留粉粒。Stir all the sauce ingredients together in a small bowl, making sure the cornstarch dissolves completely with no lumps.
5. 大火燒熱鑊至微微起煙，落 1 湯匙油。帶子單層排落鑊，粒粒之間留位，唔好郁佢，煎 90 秒。Heat the wok over high heat until it just begins to smoke and add 1 tbsp oil. Lay the scallops in a single layer with space between them, and leave them undisturbed for 90 seconds.
6. 反轉再煎 60 至 90 秒。帶子兩面金黃、側面由半透明變成不透明雪白、用手指按落去有彈性，就係熟。兩面合共唔好超過 3 分鐘，過火會縮水變韌。夾起。Turn and cook 60 to 90 seconds more. They are done when both faces are golden, the sides have turned from translucent to opaque white, and they feel springy to the touch. Keep the total under 3 minutes or they shrink and toughen. Lift them out.
7. 落返 1 湯匙油，爆香蒜片薑片 20 秒，落西蘭花大火兜炒 1 分鐘。Add the remaining 1 tbsp oil, fry the garlic and ginger for 20 seconds until fragrant, then add the broccoli and toss over high heat for 1 minute.
8. 醬汁再攪勻先倒入，滾起埋芡，倒返帶子入去輕輕兜勻 15 秒即刻熄火上碟。Stir the sauce again, pour it in and let it bubble and thicken, then return the scallops, toss gently for 15 seconds and take the wok off the heat.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 三文魚柳放雪櫃下層解凍一晚，大約 8 小時。趕時間可以連真空袋浸凍水 30 分鐘。唔好用熱水，亦都唔好室溫解凍。Thaw the salmon overnight on the bottom shelf of the fridge, about 8 hours. In a hurry, sit the sealed vacuum pack in cold water for 30 minutes. Never use hot water and never thaw at room temperature.
2. 解凍後用廚房紙印乾兩面，魚皮嗰面尤其要印到完全乾爽。皮唔乾就唔會脆。Pat both sides dry with kitchen paper, and get the skin side completely dry. Damp skin will not crisp.
3. 兩面落海鹽同黑胡椒，放 5 分鐘。Season both sides with sea salt and black pepper and leave for 5 minutes.
4. 中大火燒熱平底鑊，落 1 湯匙油。魚皮向下放落鑊，用鑊鏟輕輕壓住 20 秒，防止魚皮捲起。Heat a frying pan over medium-high heat and add 1 tbsp oil. Lay the salmon skin side down and press it flat with a spatula for 20 seconds so the skin does not curl.
5. 皮向下煎 4 分鐘，唔好郁佢。由側面睇，魚肉會由底部開始由橙紅變成淺粉白色，見到大約三分之二高度已經變色就可以反轉。Cook skin side down for 4 minutes without moving it. Watch the side of the fillet: the flesh turns from orange to pale pink from the bottom up. When about two thirds of the height has changed colour, turn it over.
6. 反轉，落牛油、蒜頭同百里香，煎 2 至 3 分鐘，同時用匙羹不停舀熱牛油淋喺魚面。Turn the fillet, add the butter, garlic and thyme, and cook for 2 to 3 minutes while spooning the hot butter over the top of the fish.
7. 熟度check：用叉輕輕撩最厚嗰位。魚肉一撥就分開成片、中心完全變成淺粉白色、唔再半透明，就係全熟，中心大約 63°C，呢個係最穩陣嘅做法。煮畀小朋友、孕婦或者長者，一定要煎到呢個程度。鍾意嫩少少嘅可以留返中心少少橙粉紅色，大約 52°C。Check with a fork at the thickest point. When the flesh flakes apart easily and the centre has turned pale pink right through with no translucency, it is fully cooked, around 63°C in the centre. That is the safe standard and the one to use for children, pregnant women and older people. If you prefer it a little rarer, stop while the very centre is still faintly orange-pink, around 52°C.
8. 上碟，唧檸檬汁，靜置 2 分鐘先食，魚汁會返返入魚肉。Plate, squeeze over the lemon and rest for 2 minutes before eating so the juices settle back into the fish.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 先煮飯。電飯煲煮 2 碗飯大約需要 30 分鐘，呢個時間唔計入下面嘅烹調時間。Start the rice first. Two bowls take about 30 minutes in a rice cooker, and that time is not counted in the cooking time below.
2. ⚠️ 呢條鰻魚係即食產品，出廠前已經烤熟同埋上咗蒲燒醬。唔需要自己煮蒲燒汁，亦都唔需要再醃，你要做嘅只係翻熱。⚠️ This eel is a ready to eat product. It is already grilled and already glazed with kabayaki sauce at the factory. Do not make teriyaki sauce from scratch and do not marinate it. All it needs is reheating.
3. 連真空袋放喺雪櫃下層解凍一晚。趕時間可以連袋浸凍水 20 至 30 分鐘至完全軟身。唔好用熱水浸，魚肉會散。Thaw the sealed vacuum pack overnight on the bottom shelf of the fridge. In a hurry, sit the sealed pack in cold water for 20 to 30 minutes until completely soft. Do not use hot water or the flesh falls apart.
4. 剪開真空袋，將袋入面嘅蒲燒汁全部倒入細碗留起，呢啲就係最正嘅醬汁，千祈唔好倒掉。想淋多啲飯可以加 1 茶匙味醂拌開。Snip the pack open and pour every drop of the sauce inside into a small bowl. That is the best sauce you will get, so do not throw it away. If you want more of it to go around, stir in 1 tsp mirin.
5. 翻熱，揀一個方法。方法 A 焗爐或者氣炸鍋：200°C，魚皮向下放喺錫紙上，加熱 5 至 6 分鐘，最後 1 分鐘掃一次袋內醬汁。方法 B 平底鑊：唔使落油，中火魚皮向下煎 3 分鐘，反轉再煎 1 分鐘。唔好用微波爐大火直接叮，魚肉會霉同縮。Reheat, choosing one method. Method A, oven or air fryer: 200°C, skin side down on foil, 5 to 6 minutes, brushing on some of the pack sauce for the last minute. Method B, frying pan: no oil, medium heat, skin side down for 3 minutes, then turn and give it 1 minute more. Do not blast it in the microwave on full power, which makes the flesh dry and shrunken.
6. 熱透check：鰻魚最厚嗰位摸落去係暖手嘅，表面嘅醬汁開始起泡同光亮，就可以上枱。翻熱總共唔好超過 8 分鐘，過耐魚肉會乾同散。It is ready when the thickest part feels warm to the touch and the glaze on the surface starts to bubble and shine. Keep the total reheating under 8 minutes, or the flesh dries out and breaks up.
7. 熱飯裝碗，鰻魚橫切成約 3 厘米闊嘅段，鋪喺飯面。Fill the bowls with hot rice, cut the eel crossways into strips about 3cm wide and lay them over the rice.
8. 淋返留起嘅蒲燒汁，灑白芝麻，鍾意嘅可以加山椒粉同海苔絲，趁熱食。Spoon the reserved sauce over the top, scatter with sesame seeds and add sansho pepper and shredded nori if you like. Eat while hot.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 元貝仔用 200 毫升溫水浸 30 分鐘至軟身，用手撕散。浸開嘅瑤柱水唔好倒走，隔走渣留起，等陣做蛋液用，成份鮮味就係喺嗰度。Soak the dried scallops in 200ml of warm water for 30 minutes until soft, then pull them apart into shreds with your fingers. Do not throw away the soaking water. Strain it and keep it, because that is where all the savoury flavour is, and it goes into the egg mixture.
2. 雞蛋打散，唔好打到起泡。瑤柱水加溫水（唔好用滾水，會沖熟蛋）夾埋 240 毫升，即係蛋液嘅 1.5 倍，慢慢倒入蛋液，加鹽拌勻。呢個比例就係蒸水蛋滑唔滑嘅答案。Beat the eggs until just combined, without whisking in air. Combine the scallop water with warm water, not boiling water or it will cook the egg, to make 240ml in total. That is 1.5 times the volume of the eggs. Pour it into the eggs slowly, add the salt and stir. This ratio is the whole answer to how much water a steamed egg needs.
3. 蛋液用篩隔一至兩次，撇走面層泡沫。呢一步係滑同唔滑嘅分別，唔好慳。Pass the mixture through a fine sieve once or twice and skim off any foam on the surface. This step is the difference between a silky custard and a pitted one. Do not skip it.
4. 倒入淺身碟，加入撕散嘅瑤柱，用碟或錫紙封面，防止倒汗水滴落蛋面。Pour into a shallow dish, scatter in the shredded scallops, and cover tightly with a plate or foil so condensation cannot drip onto the surface.
5. 水滾後放入蒸，轉中細火，蒸 10 至 12 分鐘。鑊裡面嘅水保持細滾就啱，大滾大火蒸出嚟會有蜂窩。Steam over water that has come to the boil, then turn the heat down to medium-low and steam for 10 to 12 minutes. Keep the water at a gentle simmer. A hard rolling boil gives you a honeycombed, holey custard.
6. 用筷子插入中心，抽出嚟乾淨、冇蛋液流出就熟。輕輕搖一搖，中心微微震動係啱嘅。Insert a chopstick into the centre. If it comes out clean with no liquid egg, it is done. Give the dish a gentle shake: the centre should wobble very slightly.
7. 熄火焗 1 分鐘先開蓋，灒蒸魚豉油同麻油，撒蔥花，即刻食。呢個份量係一碟餸，夠 3 個人分住食。Turn off the heat and let it sit covered for 1 minute before uncovering. Drizzle over the steamed-fish soy sauce and sesame oil, scatter the spring onion, and serve straight away. These quantities make one shared dish for 3 people.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 大部分海參食譜第一步都係浸四五日、日日換水。呢款唔使。iBuddies 呢款日本關西海參係已發嘅，開袋沖乾淨、瀝乾，就可以直接落鑊。跳過嗰四日，正正係買呢款嘅原因。Most sea cucumber recipes open with four or five days of soaking and daily water changes. This one does not. The iBuddies Japan Kansai sea cucumber arrives already reconstituted, so you open the pack, rinse it clean, drain it, and start cooking. Skipping those four days is the entire reason to buy this product.
2. 煲滾半鑊水，落 2 片薑同 2 條蔥，海參灼 1 分鐘就撈起瀝乾。呢步係去海水味，唔好灼耐，灼耐會縮水。Bring half a wok of water to the boil with 2 ginger slices and 2 spring onions. Blanch the sea cucumber for 1 minute only, then lift out and drain. This removes any brininess. Do not blanch longer or the pieces shrink.
3. 中火燒熱 2 湯匙油，落蔥白同餘下嘅薑片，慢慢煎到蔥白邊位金黃、香味出晒，約 3 分鐘。呢啲就係蔥油，成味餸嘅重點就喺呢一步。Heat 2 tbsp oil over medium heat. Add the spring onion whites and the remaining ginger and fry slowly for about 3 minutes, until the edges of the whites turn golden and the kitchen smells of them. This is the spring onion oil, and it is what the dish is actually built on.
4. 灒紹興酒，加蠔油、生抽、老抽、糖同 150 毫升水或上湯，煮滾。Splash in the Shaoxing wine, then add the oyster sauce, light soy, dark soy, sugar and 150ml water or stock. Bring to the boil.
5. 落海參，轉中細火，加蓋炆 8 分鐘，中途反一次身，等佢吸味。Add the sea cucumber, turn the heat to medium-low, cover and braise for 8 minutes, turning the pieces once halfway so they take up the sauce evenly.
6. 開蓋轉大火，落蔥綠段，慢慢倒生粉水，邊倒邊兜。煮到醬汁掛得住海參、用匙羹拉起會慢慢流落嚟就啱。Uncover, raise the heat, add the spring onion greens, then pour in the cornflour slurry a little at a time while tossing. Stop when the sauce clings to the sea cucumber and falls slowly off a spoon.
7. 熄火，灒少許麻油，上碟。海參應該軟糯彈牙，唔係腍冧冧。炆過頭會縮水兼變韌，寧願早收半分鐘。一包 80 克做出嚟係一碟前菜份量，夠 2 個人食。Turn off the heat, add a few drops of sesame oil and plate up. The sea cucumber should be soft with a springy bite, not collapsing. Overbraising shrinks it and turns it rubbery, so finish half a minute early rather than late. One 80g pack makes a starter-sized plate for 2.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 呢款鮑魚係即食嘅，唔使浸發，唔使燉幾個鐘。開罐之後，鮑魚同罐底嗰啲紅燒鮑汁分開倒出。鮑汁千祈唔好倒走，成味餸嘅味道就係嗰啲汁。This abalone is ready to eat. There is no soaking and no hours of stewing. Open the can and pour the abalone and the braising liquid into separate bowls. Do not pour that liquid away, because it is the flavour of the whole dish.
2. 西蘭花切細朵，或者菜心切段。煲滾水，加 1/2 茶匙鹽同 1 茶匙油，灼 2 分鐘，灼到轉深綠、梗位用筷子篤得穿但仍然爽身，撈起瀝乾，圍住碟邊排好。Cut the broccoli into small florets, or the choy sum into lengths. Bring a pot of water to the boil with 1/2 tsp salt and 1 tsp oil, and blanch for 2 minutes, until the greens turn deep green and a chopstick goes through the stems while they still have bite. Drain well and arrange around the rim of a serving plate.
3. 細火燒熱少許油，落薑片爆香，倒入鮑汁、蠔油同 80 毫升水，煮滾。Heat a little oil over low heat, fry the ginger until fragrant, then pour in the abalone liquid, oyster sauce and 80ml water. Bring to the boil.
4. 慢慢倒生粉水，邊倒邊搞，煮到醬汁夠稠、用匙羹撈起會掛住匙背。Pour in the cornflour slurry a little at a time, stirring, until the sauce thickens enough to coat the back of a spoon.
5. 熄大火轉最細火，放鮑魚落醬汁，浸熱 1 至 2 分鐘就夠。切記唔好滾，滾耐咗鮑魚會變韌，呢個係唯一會整衰呢味餸嘅地方。Turn the heat right down to its lowest setting, slip the abalone into the sauce and warm it through for 1 to 2 minutes only. Do not let it boil. Boiling is what turns abalone rubbery, and it is the only way to ruin this dish.
6. 鮑魚排喺時蔬中間，淋上醬汁，灒少許麻油即成。一罐 8 隻，夠 4 個人每人 2 隻。剩低嘅鮑汁可以留起撈飯撈麵。Arrange the abalone in the centre of the greens, spoon the sauce over, and finish with a few drops of sesame oil. One can of 8 gives 4 people 2 pieces each. Any sauce left in the pot is worth keeping for rice or noodles.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 花膠最勸退嘅一步唔係煮，係浸發，通常要浸幾日、換幾次水。呢個 10 條裝係已浸發嘅，開袋沖一沖就用得。如果你買嘅係乾貨裝，我哋會免費代你浸發，浸好每 10 條真空一包先交到你手，落煲前一樣係沖一沖就得。（免費代浸發係浸發服務，唔係送貨服務。）The step that puts people off fish maw is not the cooking, it is the soaking, which normally means several days and several changes of water. This 10-piece pack arrives already soaked, so you rinse it and use it. If you buy the dried tiers instead, we soak it for you free of charge and vacuum-pack it 10 pieces to a bag, so it also goes straight into the pot after a rinse. (The free service is the soaking, not the delivery.)
2. 煲滾水，加 2 片薑同 1 湯匙紹興酒，花膠灼 1 分鐘，撈起沖凍水。呢步去腥，唔好灼耐。Bring a pot of water to the boil with 2 ginger slices and 1 tbsp Shaoxing wine. Blanch the fish maw for 1 minute, then lift out and rinse under cold water. This takes away any fishy note. Do not blanch longer.
3. 春雞斬件，另外煲一鑊水汆水 2 分鐘，滾起嗰啲血水泡沫要撇走，撈起沖乾淨。湯清唔清，全部睇呢一步。In a separate pot, blanch the chopped chicken for 2 minutes, skimming off the foam and blood that rises. Lift out and rinse clean. Whether the finished soup is clear or cloudy is decided here.
4. 雞、花膠、淮山、紅棗、薑放入燉盅，注入 800 毫升滾水。一定要用滾水，唔好用凍水。封上蓋。Put the chicken, fish maw, dried yam, red dates and ginger into a double-boiling pot and pour in 800ml of boiling water. It must be boiling water, not cold. Cover.
5. 燉盅放入大鑊，鑊內水位到燉盅一半高。水滾後轉中細火，隔水燉 3 小時。中途睇住鑊裡面嘅水，乾咗就添滾水。Set the pot inside a large wok or stockpot and add water until it reaches halfway up the side of the pot. Bring that water to the boil, turn down to medium-low, and double-boil for 3 hours. Check the outer water from time to time and top it up with boiling water as it evaporates.
6. 3 小時之後，湯色應該清而帶金黃，花膠用筷子輕輕篤得穿、入口軟糯掛喉，唔應該有硬心。仲有硬心就再燉 30 分鐘。After 3 hours the soup should be clear and golden, and a chopstick should slide through the fish maw easily. It should feel soft and slightly sticky on the lips, with no firm core. If there is still a firm core, give it another 30 minutes.
7. 熄火，加 1/4 茶匙鹽調味。鹽一定要最後先落，早落會令花膠同雞肉收縮。800 毫升燉出嚟大約係 3 碗，夠 3 個人一人一碗。Turn off the heat and season with 1/4 tsp salt. Salt goes in at the very end. Added early it tightens both the fish maw and the chicken. The 800ml yields about 3 bowls, one each for 3 people.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 豬展汆水：凍水落豬展，慢慢煲滾，撇走面層血水泡沫，繼續滾 2 分鐘，撈起沖乾淨。湯水清唔清、腥唔腥，全部睇呢一步。Blanch the pork shank first. Put it into a pot of cold water, bring it slowly to the boil, skim off the foam and blood that rises, then let it boil 2 minutes more. Lift out and rinse clean. Whether the soup is clear and clean-tasting is decided here.
2. 無花果乾切半。切開個切口，甜味先出得到湯度，成粒落唔夠味。Cut the dried figs in half. The cut face is what lets the sweetness out into the soup. Left whole, they give very little.
3. 陳皮浸軟，用刀刮走內層白瓤，唔刮會苦。雪梨去芯切大件，皮唔使削，連皮煲清甜啲。Soak the tangerine peel until soft and scrape away the white pith inside with a knife, otherwise the soup turns bitter. Core the pears and cut into large wedges, leaving the skin on for a cleaner sweetness.
4. 南杏係可加可唔加嘅。要加就只用南杏（甜杏仁），唔好用北杏（苦杏仁），最多 15 克，用水沖乾淨，一開始就同其他材料一齊落煲，全程煲足 2 小時。The apricot kernels are optional. If you use them, use sweet apricot kernels only, never bitter ones, no more than 15g. Rinse them, add them at the very start with everything else, and simmer them for the full 2 hours.
5. 全部材料連 2.5 公升凍水一齊落煲，大火煲滾。Put everything into the pot with 2.5 litres of cold water and bring to the boil over high heat.
6. 煲滾之後轉中細火，蓋半邊蓋，煲 2 小時。水位跌得太多就添滾水，唔好加凍水，加凍水會令肉收縮。Once boiling, turn down to medium-low, cover partially and simmer for 2 hours. If the level drops a lot, top up with boiling water, never cold water, which tightens the meat.
7. 煲好嘅湯應該係淺琥珀色，雪梨變軟身，豬展用筷子篤得穿、輕輕一撕就散。飲之前先加 1/2 茶匙鹽。2.5 公升水煲 2 小時之後大約收到 1.6 公升，夠 4 個人一人一大碗。The finished soup should be a pale amber, the pears soft, and the pork shank tender enough for a chopstick to pierce and for the meat to pull apart. Season with 1/2 tsp salt just before serving. The 2.5 litres reduces to roughly 1.6 litres over 2 hours, which is a generous bowl each for 4.
8. 剩低嘅無花果乾密封好，放陰涼乾爽地方。一包 454 克大約煲到十次，所以落料唔使手緊。Seal the remaining figs and store them somewhere cool and dry. A 454g bag makes roughly ten pots of soup, so there is no need to be sparing.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 講明先：呢款螺乾係真真正正嘅乾貨，同我哋啲已發海參、已浸發花膠唔同，佢係真係要浸。用凍水浸 4 小時，中途換一次水；前一晚浸過夜更加好，放雪櫃浸最穩陣。呢 4 個鐘係唔郁得手嘅等候時間，唔計落面嘅煮食時間入面，記得預早開始。Be clear on this one: the dried conch really is dry goods. Unlike our ready-soaked sea cucumber and ready-soaked fish maw, it genuinely has to be soaked. Cover it in cold water and soak for 4 hours, changing the water once. Overnight is better, and soaking it in the fridge is the safest way. Those 4 hours are hands-off waiting time and are not counted in the cooking time below, so start early.
2. 浸軟之後，剪走硬掩同邊位嘅硬皮，用刷擦乾淨螺肉褶位嘅沙，再沖清水。大件嘅切厚片，細件保持原隻。Once softened, cut away the hard operculum and any tough rim, then scrub the folds of the meat with a brush to remove grit and rinse under running water. Slice the large pieces thickly and leave the small ones whole.
3. 煲滾水，落 1 片薑同紹興酒，螺頭灼 2 分鐘，撈起沖乾淨。呢步去海腥味。Bring water to the boil with 1 ginger slice and the Shaoxing wine, blanch the conch for 2 minutes, then lift out and rinse. This takes away the strong sea smell.
4. 春雞斬件汆水 2 分鐘，撇走血水泡沫，撈起沖乾淨。Blanch the chopped chicken for 2 minutes, skimming off the foam and blood, then lift out and rinse clean.
5. 螺頭、雞、淮山、紅棗、薑放入燉盅，注入 1 公升滾水，封蓋。Put the conch, chicken, dried yam, red dates and ginger into a double-boiling pot, pour in 1 litre of boiling water and cover.
6. 燉盅坐喺大鑊入面，鑊水到燉盅一半高。水滾後轉中細火，隔水燉 3 小時，鑊水乾咗就添滾水。Sit the pot inside a large wok or stockpot with water reaching halfway up its side. Bring that water to the boil, turn down to medium-low and double-boil for 3 hours, topping up the outer water with boiling water as needed.
7. 最後 15 分鐘先落杞子，落得太早會煲爛同出酸味。Add the goji berries in the final 15 minutes. Any earlier and they break down and turn sour.
8. 燉好嘅湯應該清、金黃，一開蓋就聞到明顯嘅海味香。螺頭咬落應該爽中帶腍，唔應該韌到咬唔開；仲韌就再燉 30 分鐘。熄火之後先落 1/4 茶匙鹽。1 公升燉出嚟大約 4 碗，夠一家四口一人一碗。The finished soup should be clear and golden, with an unmistakable sea aroma the moment you lift the lid. The conch should be springy but yielding, never so tough that you cannot bite through it. If it is still tough, give it another 30 minutes. Season with 1/4 tsp salt only after the heat is off. The 1 litre yields about 4 bowls, one each for a family of four.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 豬柳前一晚放雪櫃下層解凍，唔好放喺室溫解凍。解凍好用廚房紙印乾，剪走睇得到嘅肥膏同白色筋膜。Thaw the pork tenderloin overnight on the bottom shelf of the fridge, never at room temperature. Pat it dry with kitchen paper and trim off any visible fat and white sinew.
2. 豬柳剁至幼滑成蓉，或者用攪拌機打碎。8 個月大嘅寶寶，肉粒唔可以大過 2 毫米，用手指搓吓應該摸唔到粒狀。剁得夠唔夠幼唔係口感問題，係哽親風險問題。Chop the pork to a fine paste, or blitz it in a blender. For an 8-month-old no piece may be larger than 2mm, and rubbed between your fingers it should feel smooth with no lumps. How finely you chop it is not a texture question, it is a choking-risk question.
3. 雞蛋打散，加 75 毫升凍滾水（蛋液嘅 1.5 倍），拌勻但唔好打起泡。唔好落任何調味料。Beat the egg, add 75ml of cooled boiled water, which is 1.5 times the volume of the egg, and stir without whisking in air. Add no seasoning of any kind.
4. 蛋液用篩隔一次，撇走面層泡沫，倒入淺身小碗。Pass the mixture through a fine sieve once, skim off the foam, and pour into a small shallow bowl.
5. 拌入豬柳蓉，攪勻，唔好等佢全部沉晒喺碗底。碗面冚實碟或者錫紙。Stir the pork paste through the egg so it does not all settle on the bottom, then cover the bowl tightly with a plate or foil.
6. 水滾後放入蒸，中細火蒸 10 至 12 分鐘。Steam over boiling water on medium-low heat for 10 to 12 minutes.
7. 用筷子插入中心，抽出嚟乾淨、冇未熟蛋液流出，蛋面完全凝固冇濕位，就代表熟透。雞蛋要蒸至全熟，唔可以留溏心，豬肉亦要完全冇粉紅色。Insert a chopstick into the centre. It is cooked through when the chopstick comes out clean with no raw egg, and the surface is fully set with no wet patches. The egg must be fully cooked with no runny centre, and the pork must show no pink at all.
8. 放涼至微暖先餵，滴一滴喺自己手腕內側試溫。餵嘅時候寶寶要坐直坐穩，全程有人睇住，唔好喺車座上面或者瞓低嘅時候餵。餵過嘅碗入面食剩嘅，唔好留返，倒咗佢。Let it cool to lukewarm before serving, and test a drop on the inside of your own wrist. Feed with the baby sitting upright and supported, with an adult present the whole time. Never feed in a car seat or lying down. Anything left in a bowl you have been feeding from should be thrown away, not kept.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 帶子前一晚放雪櫃下層解凍。解凍好用廚房紙印乾，摸吓側邊有冇一嚿硬身嘅小肌肉，有就撕走。嗰嚿係韌嘅，寶寶咬唔開。Thaw the scallops overnight on the bottom shelf of the fridge. Pat them dry and feel along the side for the small firm muscle. If it is there, peel it off. It is tough and a baby cannot chew through it.
2. 白米洗淨，用水浸 15 分鐘，粥會快啲開花。Rinse the rice and soak it in water for 15 minutes so the grains break down faster.
3. 米加 600 毫升水同 1 片薑，大火煲滾之後轉細火煲 30 分鐘，每 5 至 10 分鐘攪一次防止黐底。煲到米粒完全開花、睇唔到粒形、粥身稠身滑身為止。Put the rice into a pot with 600ml water and 1 slice of ginger. Bring to the boil, then simmer on low for 30 minutes, stirring every 5 to 10 minutes so it does not catch. It is ready when the grains have completely broken down, no individual grains are visible, and the congee is thick and smooth.
4. 甘筍切成 3 毫米幼粒，西蘭花淨係用花蕊剪碎，喺最後 10 分鐘落，煲到用匙羹背輕輕一壓就爛。西蘭花梗太硬，唔好用。Cut the carrot into 3mm dice and snip only the soft green tops from the broccoli. Add both in the last 10 minutes and cook until they squash easily under the back of a spoon. Do not use the broccoli stems, they are too firm.
5. 帶子切成 3 毫米細粒，喺最後 3 至 4 分鐘落，煲到完全變白、中心冇半透明先算熟。海鮮一定要全熟。Cut the scallops into 3mm dice and add them in the final 3 to 4 minutes. They are cooked when they have turned completely opaque with no translucent centre. Shellfish must be fully cooked.
6. 拎走薑片，唔好留喺碗入面。Take out the ginger slice and do not leave it in the bowl.
7. 粥會局部好熱，攪勻放涼至微暖，餵之前滴一滴喺自己手腕內側試溫。Congee holds pockets of heat unevenly. Stir it through, let it cool to lukewarm, and test a drop on the inside of your own wrist before feeding.
8. 食淨嗰份要即刻分開盛起、快手放涼，冚好放雪櫃，24 小時內食用，翻熱要熱透再放涼至微暖。餵過嘅碗入面食剩嘅，唔好留返。餵嘅時候寶寶要坐直坐穩，全程有人陪住，唔好喺車座上面或者瞓低嘅時候餵。Portion out the second serving straight away, cool it quickly, cover it and keep it in the fridge for up to 24 hours. Reheat it until piping hot all the way through, then let it cool to lukewarm again. Anything left in a bowl you have been feeding from should be thrown away. Feed with the baby sitting upright and supported, with an adult present throughout, never in a car seat or lying down.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 牛柳片前一晚放雪櫃下層解凍，用廚房紙印乾，剪走睇得到嘅肥膏同白色筋膜。Thaw the beef slice overnight on the bottom shelf of the fridge, pat it dry, and trim off any visible fat and white sinew.
2. 睇清楚牛肉表面嘅紋路，垂直紋路切落去，切成 1 厘米細粒。順住紋切會韌，寶寶咬唔開，呢一刀決定佢食唔食得落。Look for the direction of the muscle fibres on the surface, then cut across them, into 1cm dice. Cutting along the grain leaves the beef stringy and a baby cannot chew it. This one cut decides whether the dish works.
3. 薯仔去皮，切 1 厘米細粒，大細同牛肉一樣。Peel the potato and cut it into 1cm dice, the same size as the beef.
4. 用新鮮番茄嘅話：番茄底部劃十字，滾水灼 30 秒，過冷河剝皮，去籽切粒。番茄皮同籽對呢個階段嘅寶寶嚟講係哽親風險，一定要去。用 Mutti 番茄蓉就慳返呢一步。If using a fresh tomato: score a cross in the base, dip it in boiling water for 30 seconds, refresh in cold water, peel, deseed and chop. Tomato skin and seeds are a choking risk at this stage and must be removed. Using Mutti chopped tomatoes saves this step.
5. 薯仔加 250 毫升水或無鹽蔬菜湯，煲滾後轉細火煮 10 至 12 分鐘，煮到叉子插落去完全冇阻力。Put the potato into a pot with 250ml water or unsalted stock, bring to the boil, then simmer for 10 to 12 minutes until a fork goes in with no resistance at all.
6. 加番茄，再煮 5 分鐘。Add the tomato and cook for a further 5 minutes.
7. 加牛柳粒，煮 4 至 5 分鐘，煮到中心完全冇粉紅色。牛肉一定要全熟。Add the diced beef and cook for 4 to 5 minutes, until there is no pink left in the centre. The beef must be fully cooked through.
8. 熄火，拌入 1/2 茶匙橄欖油。Turn off the heat and stir in 1/2 tsp olive oil.
9. 餵之前逐粒檢查：用姆指同食指輕輕一㨃，每一粒都要壓得扁。壓唔扁嘅唔好畀，繼續煮多幾分鐘，或者壓成蓉。Before serving, check every piece: each one must squash easily between your thumb and forefinger. Anything that does not squash goes back in the pot for a few more minutes, or gets mashed.
10. 想畀細啲、已經開始食固體食物嘅寶寶（大約 7 個月起），就將全部材料壓成蓉，加少少水調稀，用匙羹餵。For a younger baby who has already started solids, from around 7 months, mash everything to a purée, loosen it with a little water, and feed with a spoon.
11. 放涼至微暖先餵。寶寶要坐直坐穩，全程有人睇住，唔好喺車座上面或者瞓低嘅時候餵。食淨嗰份即刻分開盛起、快手放涼，冚好放雪櫃，24 小時內食用；翻熱要熱透，再放涼至微暖。餵過嘅碗入面食剩嘅唔好留返。Let it cool to lukewarm before serving. The baby should be sitting upright and supported, with an adult present throughout, never in a car seat or lying down. Portion out the second serving straight away, cool it quickly, cover it and keep it in the fridge for up to 24 hours. Reheat until piping hot all the way through, then cool to lukewarm again. Anything left in a bowl you have been feeding from should be thrown away.