Tuesday, July 25, 2017

Lemongrass and Turmeric Fish en Papillote | 香茅黃薑紙包魚

附中文食譜
One of those nights when you just want to throw a few things together and make a simple, light but well balanced dinner and catch up on Netflix... fish en papillote is the way to go. As flashy as the name sounds, cooking en papillote - or cooking in a packet - is a classic French technique that is fancy enough for a restaurant yet works wonders at home. All you need is parchment paper or foil to create an enclosed pouch that cooks the food in its own juices inside an oven. With little effort, you can have a meal ready in under twenty minutes. What's more, serve the packet straight from the oven and you've got one less plate to wash!

This fish recipe brings in vibrant flavors of Vietnam. Cooking the fish in a pouch ensures moisture while infusing the flavors of lemongrass, ginger, garlic, and turmeric. Any white fish such as halibut, cod, or flounder will work beautifully. For an easy, well balanced meal-in-one, layer some vegetables such as sliced mushrooms, zucchini, carrots, kale, broccoli, onions, or asparagus underneath the protein. Best served with a side of brown rice or quinoa!


For quick step-by-step instructions in Cantonese for making this dish, check out this video! I recently had the opportunity to work with Bosch at their flagship showroom in Central, Hong Kong - making it my second time to ever speak in front of a camera! A great big thank you to Bosch for this precious opportunity.
What you'll need...
140g Hoki fillet (or any other white fish)
2-3 stalks lemongrass
2 garlic cloves, minced
1/2 inch ginger, minced
1 bird's eye chilli, deseeded and minced
1/8 teaspoon ground turmeric
1 small lime, cut into wedges for juice and garnish

Directions...
Prepare the spice mixture: Trim the green ends and the base of the lemongrass stalks and peel away the tough outer layers. Using a pestle or the blunt side of a knife, bruise the stalks to release the flavor then slice into thin rings. In a small bowl, mix together the lemongrass, garlic, ginger, chili, and turmeric. Add a squeeze of lime then, using a pestle, pound the mixture until fragrant and combined.


1. Preheat oven to 180C/350F.
Take a sheet of parchment paper roughly 15 inches in length, scatter vegetables (if using) across its width, season with salt and pepper. Lay the fish fillet on top, leaving enough paper overlapping to seal in the fish.

2. Top the fish with the spice mixture and lightly season with salt and pepper. Fold the parchment paper over and roll the edges in tightly into an air-tight parcel. Bake for 13-15 minutes, depending on the thickness of the fish.

3. Unwrap the parcel and garnish fish with some coriander, mint, and a lime wedge. Enjoy!

《香茅黃薑紙包魚》







今次示範煮充滿越南風味的《香茅黃薑紙包魚》,
這道菜的食材和做法超級簡單,
只需 15 分鐘烹調時間、健康有營、低鹽無油,
容易清潔,洗碗無難度,最適合忙碌但追求健康的您!

材料:
新西蘭鱈魚柳  140 克
香茅  2-3 枝
蒜頭  2 瓣
 半 寸
指天椒  1 隻
黃薑粉  1/8 茶匙
青檸  1 隻(切角)

做法:
1. 首先將香茅青色部分及根部約 1 公分切除,脫除乾硬的外葉。在針板上用研磨棒捶打香茅數下至軟身,然後把香茅剁碎。
2. 蒜瓣和薑剁碎、指天椒去籽剁碎。放到碗中跟香茅拌勻。
3. 加入黃薑粉和少量青檬汁,然後用研磨棒舂至完全混合。
4. 預熱焗爐至 180C。魚柳洗淨,用吸水紙印乾。
5. 準備一張約 15 寸長的牛油紙,對摺後攤開。
6. 把魚柳放在摺痕其中一旁,鋪上香料後撒上少量鹽和胡椒。
7. 把牛油紙對摺,將邊緣捲好,成為一個密封的包裹。
7. 將包裹放入焗爐焗 13-15 分鐘。取出後打開,隨意拌上青檸角、芫茜、薄荷葉等即成!

備註:如慾輕鬆炮製出一個完整的健怡餐,可以在焗魚柳時同時放入各種蔬菜,例如菇類、翠玉瓜、甘筍、羽衣甘藍、西蘭花、洋蔥、蘆筍等等。在牛油紙上先鋪放蔬菜並撒上少量鹽和胡椒調味,再放上魚柳。建議拌上糙米或藜麥。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Tuesday, May 23, 2017

Homemade Caesar Salad Dressing | 自家製凱撒沙律醬 (No Mayonnaise!)

附中文食譜
Can Caesar dressing be made from scratch? The answer is yes absolutely, and you'll never go back to store bought ones ever.

My earliest memory of Caesar salad was from lunches at the country club where my family used to go. A mix of crisp romaine leaves, bacon, and crunchy croutons tossed in the tangy, creamy dressing would be served in deep wooden bowls, finished with a  generous sprinkling of grated Parmesan cheese. I always asked for more. Then there was the Caesar salad from bistros like Simply Life Cafe, where slivers of romaine hearts were served whole, stacked elegantly, and accompanied by anchovy fillets and runny soft-boiled eggs.

No matter the presentation and variation, the single most important element that makes a Caesar salad what it is is the dressing. When eating out, I cannot help but always contemplate whether the Caesar dressing in question was made in-house or came in huge commercial tubs, laden with all kinds of unwanted stuff. You would know what I mean when you pick up a bottle and read the label at your neighborhood supermarket.

Create a classic Caesar Salad with crisp Romaine hearts, pancetta, croutons and shaved Parmesan!
So, to take the guesswork out I began making and tweaking my own homemade Caesar dressing a couple of years ago. Using Greek yogurt, the dressing is naturally tangy, thick and creamy, so you can confidently ditch the guilt in mayonnaise. With minced garlic, anchovy, real Parmigiano-Reggiano cheese, this homemade dressing is the real deal and will rock your classic Caesar salad, Caesar chicken wraps, or as a dip for Buffalo wings and celery sticks with a fraction of the calories.

Greek yogurt is a healthier alternative to raw eggs and mayo, giving the creaminess and tang!
What you'll need...
1/3 cup Greek yogurt (low fat or nonfat as desired)
1 tablespoon extra-virgin olive oil
1/2 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 large garlic clove, finely minced
2 anchovy fillets, mashed, or 1/2 teaspoon anchovy paste
1/4 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper

Directions...
In a mixing bowl, whisk all ingredients together. Toss salad with dressing and keep any remainder refrigerated for up to one week. 

Suggested salad ingredients:
Romaine lettuce or baby kale
Bacon, pancetta, or proscuitto
Croutons or roasted chickpeas
Shaved Parmigiano-Reggiano cheese


《自家製凱撒沙律醬 》
Upgrade your classic Caesar with baby Kale, Prosciutto and garlic bread croutons!
眾多沙律的種類中,凱撒沙律幾乎是眾所最熟悉的
但究竟市面上常見的凱撒沙律醬裏藏了些什麼成分?
到底可唔可以自己整呢?答案係 - 絕對可以!
自家製的沙律醬真材實料、滋味無比,
完全無添加,比市面上的低脂健康,仲好簡單添!

材料:
希臘乳酪  100 克(脫脂或低脂)初搾特級純橄欖油  1 湯匙
新鮮檸檬汁  1/2  湯匙
喼汁  1/2 茶匙
法式芥末醬  1 茶匙
蒜末  1 茶匙
鯷魚  2 條(或鯷魚醬 1/2 茶匙)
新鮮磨碎的帕馬臣芝士  25 克
黑胡椒  適量

做法:
鯷魚剁碎,將所有材料放進大碗裏,用發蛋器拌勻即成!

備註:建議冷藏沙律醬並於七天內用完

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]
 

Thursday, March 23, 2017

Kimchi Fried Rice | 韓式泡菜炒飯 | Kimchi Bokkeumbap

附中文食譜
When you haven't got a lot of time on hand - which is most of the time - and all you have in your fridge is leftover rice and kimchi, Kimchi Bokkeumbap is your answer. A Korean household favorite, kimchi fried rice not only makes great use of leftovers but also provides a quick and super satisfying meal. As in most cases when cooking with kimchi, it is preferable to use well-fermented kimchi for the robust and rich flavor it develops. For extra flavor, add your choice of meat, such as beef, pork, bacon, or even spam - all of which are popular add-ins among Koreans.


So dig out the ripe kimchi that has been forgotten in the back of your cooler and some day-old rice, stir-fry together with some vegetables and optional meat and top with a fried egg for a lusciously tasty and inexpensive quick-fix (also perfect for the lunch box)!

To learn how to make your very own kimchi, click here for my step by step instructions!
Traditional Korean Napa Cabbage Kimchi (Bae-chu Kimchi)
What you'll need...
2 1/2 cups cooked rice, preferably day-old
3/4 cup kimchi, chopped
200g minced pork or beef
1/2 small onion, diced
1 small carrot, diced (optional)
3 tablespoons juice from kimchi
2 tablespoons Korean chili pepper paste (gochujang), to taste
1/2 tablespoon sesame oil
Cooking oil for stir-frying
Salt and pepper

Suggested garnish:
Sesame seeds
Korean style seaweed (gim)
Scallion, chopped
Fried egg

Directions...
1. Season meat with salt and pepper and set aside while prepping other ingredients.

2. Heat a lightly oiled large skillet or wok over medium heat. Add the minced meat, breaking into smaller clumps while stirring frequently until just browned but not fully cooked. Remove and set aside.

3. Add the onions, carrots, kimchi, juice from kimchi, and gochujang. Stir-fry until the kimchi softens and deepens in color and allow the rich flavors to develop, 5 - 6 minutes.

 4. Return the meat to the wok. Add the rice along with a tablespoon of cooking oil, stirring constantly to break apart any clumped up rice and scraping up the brown bits from the pan until everything is well incorporated, about 5 minutes. Stir in the sesame oil. Season with salt and pepper to taste.

5. Garnish with sesame seeds, scallions, seaweed, and top with a sunny-side-up. Serve and enjoy!

Tips: Day-old rice is best for making fried rice. If the rice is hard from being in the fridge, warm it up slightly in the microwave. If you need to make fresh rice, be sure to keep it slightly underdone.

《韓式泡菜炒飯》






放工放學拖著疲累的身軀回到家裏, 雪櫃又只得隔夜飯和泡菜、點算?
梗係炒個韓式泡菜炒飯啦~
做法簡單,味道又酸辣可口,
任何入廚新手都能夠做得到。
唔使二十分鐘,
豐盛地道的泡菜炒飯一下就可以上桌喇!

想嘗試製作自家製傳統泡菜?按按以下食譜吧!

材料:
冷飯  兩碗半
泡菜  130  克(切條狀)
免治豬肉或牛肉  200 克
洋蔥  半個(切粒)
甘筍  1  小條(切粒)
泡菜汁  3  湯匙
韓式辣醬  2  湯匙 
麻油  1/2  湯匙
煮食油
鹽和胡椒

配料:
芝麻 / 韓式紫菜 / 蔥花 / 煎蛋

做法:
1. 豬肉先用適量鹽和胡椒醃製。
2. 加熱煎鍋,加入油及豬肉,炒至半熟。備用。
3. 加入洋蔥、甘筍粒、泡菜、泡菜水和韓式辣醬炒勻,5 - 6 分鐘。
4. 豬肉回鍋。加入飯及約 1 湯匙油炒勻。
5. 加入麻油略炒後再作適當調味。
6. 上碟,撒上芝麻、紫菜及蔥花,配上太陽蛋即成!

備註:
炒飯時使用隔夜飯最適合不已。加入冷隔夜飯前建議事先用微波爐加熱一下。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]