。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.
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.
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.
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. 😛
Since the cooking class finished before schedule, Chef Ngai improvised a dish quickly, pan-fried seedlings quiche. So simple and delicious.
Sha Tin 18:
Address: Hyatt Regency, 18 Chak Cheung Street, Sha Tin, N.T.
My Studio Kitchen:
Address: 811, 8/F, Hewlett Centre, 54 Hoi Yuen Road, Kwun Tong.