沙田18 x 明廚教室 - 學煮特色家常菜

。Sha Tin 18 x My Studio Kitchen: Featured Dishes Cooking Class 。

這次來到明廚教室跟沙田18 兩位名廚康師傅和倪師傅，以本地食材學煮幾道特色家常菜。沙田18一直大力支持本地食材，今次亦使用到本地製的腐乳、本地農場種植的時令西洋菜，及新鮮雞，製作腐乳鲜雞蒸西洋菜、陳皮梅醬煎杯芽銀鱈魚這兩道家常菜，而且更示範釀蟹斗，看似容易的菜式，但事先準備工夫十足。

Chef Hong and Chef Ngai from Sha Tin 18, Hyatt Regency held a cooking class of a few featured dishes using local ingredients at My Studio Kitchen. Sha Tin 18 is really well-known as its principles are to support local ingredients and local farms. They use honey from local farms to produce the honey sponge cakes in the bakery. Chefs were here at My Studio Kitchen this time to teach us 2 dishes – Steamed chicken with fermented bean curd and watercress, and pan-fried cod fish with citrus plum sauce.

腐乳鲜雞蒸西洋菜，做法較簡單，絕對是可以在家做到的。材料就是腐乳、雞、西洋菜‘和一些調味食材(蒜茸，薑粒，蔥花)。西洋菜記緊要先飛水，再乾水，這樣菜蒸出來才更易入口。而雞件，據倪師傅講解，先以少許生粉醃，便會更滑和更入味。

Steamed chicken with fermented bean curd and watercress. The recipe was quite simple that you can try at home, especially it’s now the season of watercress. Ingredients are fermented bean curds, chicken, watercress, ginger, garlic and a bit spring onions. Boiled the watercress for 1 min and took it out to drain. Used the watercress as a base and put the seasoned chicken on top.

陳皮梅醬煎胚芽銀鱈魚，聽名字已很有趣，非常醒胃的配搭。以梅子及砂糖醃銀鱈魚，再沾上加入蛋白的煎漿及胚芽，下鑊煎5分鐘左右，再以冰梅醬及陳皮的醬汁淋在魚塊上。

Pan-fried cod fish with citrus plum sauce, a very refreshing combination. Use plum and sugar to season the cod fish, then putting it into the fried pulp and germ before pan-frying. Pour the citrus plum sauce on top as finishing.

同場加映，師傅示範太湖游鮮蟹斗 (釀蟹蓋)，先拆肉留蟹蓋，再將各種材料慢炒，釀好蟹蓋再蒸15分鐘。食得開心，因啖啖蟹肉，但工序真的很多，還是到沙田18食好了。

Chef also demonstrated how to make the crab bucket. To prepare this dish, you really need to spend lot of time to take out the crab meat and stir fry with wine and chicken soup. I would prefer to visit Sha Tin 18 to have one rather than doing it at home. 😛