。食譜 － 元氣雞蛋豬肉便當。 繼上次的蔬菜便當，又再推介一道快速完成的便當給大家，就是有點少香辣的元氣雞蛋豬肉便當。用上Bosch 蒸爐 將所有食材同時間蒸，過程就只是25分鐘，所有材料熟透，水分也保存的很好。 Besides the veggie bento I posted last time, let me introduce another quick bento recipe to you, steamed spicy pork and egg bento, which you can complete in 25 mins with a steam oven.
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。食譜—本菇蟹箝釜飯。 自上月Vermicular琺瑯鑄鐵鍋登陸香港後，已火速的試驗新食譜，想知道和一向用的LC鑄鐵鍋有什麼分別，也想試試其無水煮食特長，不過小試牛刀，當然試一些熟悉的煮法，就先來一道「本菇蟹箝釜飯」吧！ Vermicular oven pot round has launched in Hong Kong in August and I couldn’t help to try it with some new recipes. Not only do I want to find out the difference and similarity of it and LC pot, but I also want to experience the thermo technology. […]
。食譜 — 清蒸海鮮配夏日時令蔬菜。 自家裡添置了Bosch 蒸爐以後，菜式煮得更原汁原味，蒸爐保存了食材的水分和營養，食味亦更鮮甜。這次在菜市場看到新鮮夏令蔬菜市場 —冬瓜和夜香花，便連同竹節蝦和大蜆一起買下，回家來一道夏日盛宴。 Since Bosch steam oven has arrived at home, cooking becomes more interesting and I now understand the advantages of steam oven being well kept the moisture and nutrition of the food. So here we have this summer feast with steamed shrimps and clams with […]
。Assaggio Trattoria Italiana – 新廚新風格。 聖誕期間，和朋友的聚會更見頻密，這天獲邀來到Assaggio Trattoria Italiana 灣仔店試試新上任大廚的廚藝，亦正好在聖誕節前和一班博客聚一聚。Assaggio一直主張由意大利入口食材，也得到意大利商會的認証，再配合新廚Francesco從家鄉Piedmont帶來的不少新煮法，讓餐牌更生新氣。 Friends gathering is getting to be more frequent during Christmas season. Was invited to try the new menu from the new chef, who has just been on broad for 1 month, at Assaggio Wanchai branch. It was also a great chance […]
。首爾家 – 韓燒的精彩。 韓燒熱仍是吹得很烈，近期多套韓劇除了帶起炸雞熱，再將韓熱再推上一層樓。這夜和愛食韓菜的友人來到首爾家，韓籍老闆十分好客，侍者非常親切，是一次非常開心的體驗。我們點了一個二人餐，但真的很想試一下泡菜湯，店家也主動接受我們的要求，改動了套餐。 The trend of Korean BBQ has never been more popular than now. After a few Korean Drama promoting the deep-fried chicken, Korean Cuisine is getting more popular in town. My friend who loves Korean food came with me to Seoul House and had a happy night […]
。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 […]
。Table – 初嚐淨化海鮮。 在網上看到柏廷坊的Table – 淨化海鮮有生蠔之夜，這夜便來了一試。第一次品嚐淨化海鮮，原來歐洲已運用這技術一段時間，由外國運來的海鮮會先存放於自家工場，用約七十二小時淨化，讓海鮮排出體肉廢物，回復新鮮。餐廳的菜式是以食材為基調，沒有特定食材的來源地，而這夜，我便食到了來自南北半球的新鮮生蠔。 Heard about the Oyster Night at Table – Ingredient-based Cuisine located at the Pemberton and ready to give it a try. It was my first try of depurated seafood. The technology was well developed in Europe for quite a long while. Seafood would be […]
。白松露季節 @ Chef Studio by Eddy。 這些年開始越對私房菜感興趣，可以靜靜的享受廚師設計菜單的心意、對味道的細膩和烹煮的用心。這天準時收工，和友人一起來到黃竹坑的Chef Studio by Eddy品嚐時令白松露和大閘蟹餐，這菜單的供應期只到11月底。想要食得好，就要食得時令。 Got to be more interested in private kitchen these days and there are lots of them opened recently. I tried to leave office on time this day and went to Wong Chuk Hang to visit Chef Studio by Eddy and try […]
。OVO Café- 鬧市中的一點綠。 座落於重建後的灣仔街市的OVO Café，開業多時，這天終於找到機會過來一試，感覺一下go green氣息。餐廳入口是OVO Garden ，看到一片綠草如茵，心情頓時輕鬆不少。而剛巧也有萬聖節裝飾的植物，非常有趣。餐廳裡裝潢以簡約木設計為主，走輕鬆自然路線，讓人在鬧市中找到一片寧靜。 Located at the renewed Wanchai Market, OVO Café is a hidden green place in this city. Finally got a chance to visit and experience the “go green” concept. The entrance of the Café is actually OVO Garden, with a wide green area, and makes you […]