Perfect Beef Tenderloin 牛扒

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Ingredients 所需材料

1 (5 – 7 lb) beef tenderloin, trimmed
1 (5-7磅) 牛里脊肉切块
3 tbsp butter, softened
3 汤匙牛油,软化
5-7 tsp kosher salt
5-7 茶匙粗盐
¾ tsp cracked black pepper
¾ 茶匙黑胡椒粉

Preheat oven to 425°. Rub butter over beef, and sprinkle with salt and pepper.

将烤箱预热至425°。在牛肉上涂抹牛油,再撒上盐和胡椒粉。

Bake at 425° for 25 to 35 minutes . Cover loosely with aluminum foil; let stand 15 minutes before slicing.

在425°的烤箱里烘烤25至35分钟。用铝箔纸覆盖并静止15分钟后再切片。

 

 

Basque Burnt Cheesecake 巴斯克焦香乳酪蛋糕

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Ingredients 所需材料

500g 奶油奶酪 Cream Cheese
160g 白糖 Sugar
4 鸡蛋 Egg
18g 低筋面粉 Self-raising Flour
250g 鲜奶油 Whipping Cream

Prepare the mold, line the pan with 2 overlapping sheets of baking paper in mold, make sure the paper comes at least 5cm above the top of the pan on all sides.

准备模具 (图中用的是7寸模具), 放入油纸, 油纸需要高出烤盘5cm让蛋糕可以有升高的空间。

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed, scraping downsides of the bowl, until very smooth, no lumps remain, and sugar has dissolved about 2 minutes.

奶油奶酪和糖一起搅拌至顺滑, 建议把奶油奶酪提前半个小时拿出来备用。

Increase the speed to medium and add eggs one at a time, beating each egg for 15 seconds before adding the next. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream and Self-raising Flour and beat until combined, about 30 seconds.

分次加入鸡蛋搅拌均匀,再加入鲜奶油和过筛的底筋面粉搅拌均匀。

Pour the batter into the prepared pan.Bake cheesecake until deeply golden brown on top and still very jiggly in the centre, 1.5 hours to 1 hour and 45 minutes.

将面糊倒入烤盘里,烘烤芝士蛋糕大约1.5小时到1小时45分钟,直至其顶部变成焦黄色,而蛋糕中心仍保持微微摇晃。

Let cool slightly, then unmold. Enjoy!

烤好室温放凉后脱模并享用。

This cheesecake can be made in advance and stored in the fridge for up to 4 – 5 days

放进冰箱冷藏几天后品尝会更好吃。

Steamed Garlic Prawn 蒜蓉蒸虾

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Ingredients 所需材料

 

10-12 large prawns

10-12 只大虾

4 tbsp chicken stock

4 汤匙鸡精调味料

1 tbsp light soy sauce

1 汤匙生抽

1 tbsp hua tiao wine

1 汤匙花雕酒

1 tbsp sesame oil

1 汤匙麻油

½ tsp salt

½ 茶匙盐

1 tbsp minced ginger

1 汤匙姜末

3 tbsp minced garlic

3 汤匙蒜蓉

1-2 tbsp chopped spring onion

1-2 汤匙葱花

Instructions 做法

In a bowl, combine chicken stock, soy sauce, hua tiao wine, sesame oil, salt, ginger, garlic and 1 tbsp spring onion. Mix well and set aside.

将鸡精调味料、生抽、花雕酒、芝麻油、盐、姜末、蒜末和1汤匙葱花混合在一个碗里备用。
Remove the legs of the prawns with scissors
用剪刀剪掉虾脚
Using a sharp knife, make a slit in the back of the prawn, devein leaving the shells on
用锋利的刀在虾背切开一条缝并去掉虾肠
Lay them out on a steaming tray, slit side up
将处理好的虾放在蒸锅上,切开的一面朝上
Add garlic sauce to the prawns
在虾上加上蒜末
Steam prawns for 3-5 minutes (depending on size)
蒸3-5分钟 (视乎大小)
Scatter chopped spring onion over the prawns before serving. Serve while hot.
出锅后撒上葱花,并趁热食用。

Chinese New Year Poon Choi 新春盆菜

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Ingredients 食材

1 tbsp minced ginger

1 汤匙姜末

1 tbsp minced garlic

1 汤匙蒜末

1 onion, sliced

1 粒大葱,切片

1 pc white radish, approximately 400-500g cut into pieces

1 根大约400-500克的白萝卜切片

5 pcs fresh prawns

5 条鲜虾

5 pcs fresh scallops

5 粒新鲜干贝

5 pcs Chinese mushrooms (soaked in water until soft and drained)

5 粒香菇 (泡软后沥干)

5 pcs dried scallops

5 粒干贝

1 pc fish maw (soaked in water overnight until soft and drained before cutting into pieces)

1 片鱼鳔 (在水中浸泡过夜直至变软并沥干,然后切成小块)

1 pc sea cucumber, cut into pieces

1 条海参,切片

1 can abalone, thinly sliced (reserve the abalone brine in the can)

1 罐鲍鱼,切成薄片 (保留罐里的原汁)

few pcs of pacific clams

几粒鲍贝

some roast pork

一些烧肉

some roasted duck

一些烧鸭

1 tbsp cooking oil

1 汤匙食用油

1 litre chicken stock

1 公升鸡高汤

 

For the Seasoning 调味料

1 tsp oyster sauce

1 茶匙蚝油

1 tsp sesame oil

1 茶匙麻油

1 tsp dark soya sauce

1 茶匙酱油

2 tbsp hua diao wine

2 汤匙花雕酒

dash of pepper

少许胡椒粉

Instructions

Heat up 1 tbsp of cooking oil and add the minced garlic and ginger. Stir fried briefly.

加热1汤匙的食用油后加入蒜末及姜末爆香。

Add in the sliced onions followed by half of the chicken stock till it starts to boil.

加入切成薄片的洋葱后加入一半的鸡高汤煮沸。

Add in the dried scallops, sea cucumber, fish maw and radish before adding the remaining stock.

加入干贝、海参、鱼鳔和白萝卜,并加入剩余的鸡高汤。

Add in the seasoning ingredients except the hua tiao wine, keep stirring to prevent the ingredients from sticking to the bottom of the casserole.

加入花雕酒以外的调味料,继续搅拌以防止调味料黏在砂锅底部。

Add in the softened Chinese mushrooms and continue stirring.

加入泡软的香菇后继续搅拌

When the broth has reduced in volume around 15 to 20 minutes later, add in the brine from the can of abalone.

15至20分钟后加入跑鱼罐头原汁。

Remove the sea cucumber once it has softened and set aside. If the sea cucumber is cooked for too long, it will disintegrate till nothing. Taste and adjust with slightly more water or stock if necessary. Continue cooking for another 10 minutes.

海参煮软后将其取出,因为海参煮太久会煮烂。然后可依据自己的口味调咸淡后再继续烹煮十分钟。

Add in the fresh prawns and fresh scallops. Continue stirring for around 10 minutes till the prawns and scallops are cooked.

加入鲜虾和新鲜扇贝后继续搅拌约十分钟,直到虾和扇贝煮熟。

Add in the roast pork and roast duck, followed by the huatiao wine. Stir to mix well and off the flame.

加入烧肉和烤鸭后再加入花雕酒,搅拌均匀后熄火。

Arrange the white radish at the bottom of the casserole and the rest of the ingredients on top, including the sliced abalone. Pour the hot gravy over and serve.

将白萝卜铺在砂锅底部,然后依序放入配料后再加入切片的鲍鱼,最后将热的汤汁倒入即可享用。

Yee Sang (Prosperity Raw Fish Salad) 鱼生

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Ingredients 所需材料

For grating

230g (1) daikon radish

230克 (1) 白萝卜

84g (1) carrot

84克 (1) 胡萝卜

For the dressing

100g plum sauce

100克 酸梅酱

80g honey

80克 蜜糖

20g Japanese soy sauce/shoyu

20克 日式酱油

13g extra virgin olive oil

13克 特级初榨橄榄油

1 tsp lemon zest (yellow part only), about ½ a lemon

1 茶匙 柠檬皮 (仅黄色部分), 大约½柠檬

35g lemon juice

35克 柠檬汁

Readymade items

250g sushi grade salmon

250克 三文鱼

250g peeled & cooked crab legs (Kanifumi crab sticks or regular crab sticks)

250克去皮煮熟的蟹脚 (可使用蟹柳棒)

1kg (1) pomelo

1公斤 (1粒) 柚子

312g (1 can) mandarin oranges

312克 (一罐) 碰柑

100g cooked Japanese baby octopus (chuka idako)

100克 日式即食风味小章鱼 (chuka idako)

100g Japanese seaweed salad (chuka wakame)

100克 日式风味海藻 (chuka wakame)

150g wasabi coated peanuts

150克 芥末味花生 (可依据自己喜好替换)

100g roasted almonds

100克 烤杏仁

100g roasted cashews

100克 烤腰豆

For the crackers

15 sheets gyoza skin

15张 饺子皮

Cooking oil

食用油

3g (½ tsp) sea salt

3克 (½ 茶匙) 海盐

Garnishing

2g (½ tsp) five spice powder

2克 (½ 茶匙) 五香粉

15g white sesame seeds

15克 白芝麻

28g (2 tbsp) extra virgin olive oil

28克 (2 汤匙) 特级初榨橄榄油

50g (½) lime

50克 (½) 酸柑

Instructions 做法

Peel daikon radish and chop off both ends. Do the same with the carrots.

白萝卜和胡萝卜去皮及去掉两端,取中间段。

Prepare an iced water bath in a large bowl.

准备一碗冰水。

Use the mandolin to slice your carrot and daikon radish.

利用刨丝器具将白萝卜和胡萝卜刨成丝。

Once you’re done slicing the radish and carrot, put the lot inside the water bath (it’s fine if the ice has melted) and the strands will naturally separate. There may be a few stubborn ones, so gently agitate the water with your fingers to spread the remaining radish strands.

将白萝卜和胡萝卜刨丝后放入冰水中并使用手指轻轻拨开使萝卜丝散开。

Crazy delicious dressing 酱料制作

To make the dressing, add plum and shoyu sauce in a bowl and stir to mix thoroughly.

在碗里加入酸梅酱和日式酱油,搅拌均匀。

Next, add olive oil and stir through. This thins the sauce.

接着加入橄榄油搅拌均匀使酱料变稀。

Add lemon zest and lemon juice and stir to combine. Have a taste. Your dressing should be tangy and sweet and make you want to lick the spoon. Different types of honey and lemons have different levels of sweetness and tartness, so feel free to add a little bit more of each until you get a flavour you really like. However, it’s important to keep the flavours balanced so it complements the rest of your yee sang ingredients.

加入柠檬皮和柠檬汁并搅拌混合,期间可尝试并依据个人口味调整甜度和酸度。

Serve dressing in a bowl or small jug.

将酱料放在小碗或小容器里。

 

Putting the crunch in Yee Sang 鱼生里的薄脆

Slice gyoza sheets into 6 segments. You can stack a few sheets and slice them together.

将架子皮切成6段。可以同时堆叠几张并将它们切成薄片。

Fill a small pot with cooking oil about 2.5cm in depth and place it on your rangetop over high heat.

拿一个小锅倒入约2.5厘米深的食用油,并将它放在高温的炉灶上。

Once oil is hot enough for frying, about 185°C, test with one piece of cut gyoza. Drop it into the hot oil. If it rises quickly and starts to crisp up, your oil is hot enough. If it doesn’t, let your oil heat for a few more minutes.

将油加热至185°C的温度;可用一块切好的饺子皮测试油温是否足够,如饺子皮迅速上升并开始变脆表示油温已经适合,如果没有的话再继续加热几分钟。

Fry gyoza sheets in two or three batches. You’ll want a crunchy cracker that puffs up slightly and is a lovely golden brown in colour. It takes only about 1 minute or so.

将饺子皮分批油炸至金黄色。

Transfer cooked gyoza to a colander and sprinkle with sea salt. Shake to distribute salt evenly.

将油炸好的饺子皮用滤网滤干多余的油分并均匀撒上海盐备用。

 

Toasting sesame seeds

Heat a heavy bottomed pan on high heat and add sesame seeds.

用大火加热锅底后加入白芝麻。

Toast until light brown. Don’t forget to continuously stir or shake the seeds so it doesn’t burn.

将白芝麻烤至金黄色,期间别忘了要一直翻炒以免烧焦了。

 

Prepping the main ingredients

Peel pomelo and cut into segments, removing all the white parts.Break your pomelo flesh into bite-sized chunks.

将柚子去皮以及去掉所有白色部分,切块备用。

Cut cooked crab in half on the bias (horizontally).

将蟹柳斜切备用。

Slice octopus in half lengthwise, cutting from the head to the tentacles.

日式风味小章鱼切半备用。

Remove the salmon skin,slice as thinly or thickly as you like, but since you’re making this at home, thicker slices add more texture and gives you a much better bite.

三文鱼去皮,并依据个人喜好切成薄片,较厚的切片咬起来更可以增加口感。

 

Assembly 摆盘

When you’re ready to assemble your yee sang, drain daikon radish and carrot strands. Shake to remove excess water.Get a big plate out. It must be round.Mentally divide your plate into the segments as per the image below.

当你已经准备好摆盘时,请将萝卜丝沥干水份。拿出一个大圆盘,按照以下的图片将盘子分成几部分。

Grab a fistful (or more) of radish and carrot strands and shape them into a mountain – you’ll want more radish with just a bit of carrot for colour.Place it in the middle of the plate.

抓住一小撮 (或更多) 白萝卜和胡萝卜丝,然后将它们塑造成山形放在盘子中间。

Place almonds in one of the funnel segments, then skip two segments and place cashews. Finally, skip another two segments and place wasabi peanuts.

将杏仁放在盘中的其中一段,然后跳过两段再放腰豆,之后再跳过两段再放入芥末花生。

Place the rest of your main ingredients – pomelo, orange, seaweed, crab legs, chuka idako and salmon – in the rest of the empty funnels. For visual pleasure, arrange ingredients next to another of a contrasting colour (as much as possible).

将其余的主要食材-柚子、碰柑、日式风味海藻、日式风味小章鱼和三文鱼放入盘子里。为了获得视觉上的效果,尽可能将配料与另一种具有对比颜色的配料并排放置。

Finally, place a generous amount of gyoza crackers in a nice ring all around the radish. Your yee sang is ready to serve!

最后,把饺子皮油炸成的薄脆围着萝卜丝摆放。一盘鱼生已经完成!

Serve together with the dressing made earlier and your plate of yee sang.

淋上先前制作的酱料。

Sprinkle toasted sesame seeds all over the prepared plate of yee sang. Then sprinkle five spice powder. Next, drizzle olive oil, followed by the dressing. Finally, squeeze lime over the salmon.

撒上烤好的芝麻,再撒上五香粉,之后淋上橄榄油调味。

Hong Kong-Style Steamed Fish 港式蒸鱼

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Ingredients 食材

 

650g (1 whole) red snapper, cleaned and gutted

650g (一条) 红雕鱼,清洗和去掉内脏

45g garlic, finely minced

45g大蒜,切碎

30g ginger, peeled & sliced thin

30g姜去皮切成薄片

50g Lee Kum Kee seasoned soy sauce for seafood

50g李锦记蒸鱼豉油

100g cooking oil

100g 食用油

 

Garnishing 装饰

7g spring onions, sliced small

7g青葱切段

10g coriander, leaves only

10g香菜叶

 

 

Method: Steaming the fish 方法 : 蒸鱼

Fill your steamer ¾ full with water, taking care to ensure the water doesn’t reach the holes of your steamer. Keep the steamer covered and bring it to a boil

将蒸锅¾装满水,注意确保水不会流到蒸锅的孔中。盖好蒸锅并在高温下煮沸。

Important! Get a plate large enough to fit your fish and check to see that it fits in the steamer. It’s fine if the fish hangs out of your plate a little, unless you plan to use the same plate for serving.

重要!取一个适合您所购买的鱼的盘子,并检查其是否适合您的蒸笼。若是打算将同一盘鱼放到盘子上,鱼会稍微垂出盘子就可以了。

Place fish on your selected plate and stuff its cavity with sliced ginger.

将鱼放在您所选择的盘子上,并将生姜切成薄片。

Once water is boiling, transfer the plate of fish into the steamer. Cover and steam for 10 minutes. The timing may vary according to the size and type of fish you use, so check that the steamed fish reaches an internal temperature of 63°C for perfect doneness.

水煮沸后,将鱼转移到蒸笼中。盖上锅盖并蒸10分钟。可依据您所使用的鱼类和大小而增加时间直到鱼的内部温度达到63°C以确保完全熟透。

Once fish is cooked, turn off heat and remove plate of fish from steamer. If you’re using a different platter for serving, carefully transfer the fish over.

将鱼蒸熟后关掉火源,从蒸笼中取出。如您使用的是其他蒸盘,请小心的将鱼转移。

Making the sauce 酱料制作

Heat cooking oil in a small pan over high heat.

在小锅中加热食用油。

Once the oil is hot, about 1 minute, add minced garlic and fry until golden brown, stirring constantly to ensure garlic cooks evenly and doesn’t get burned.

食用油加热约一分钟后加入切碎的大蒜,炸至金黄色,期间不断搅拌以确保大蒜均匀烹饪且不会过焦。

When garlic is brown, about 1 minute, turn off heat and remove the entire pan to a heat-resistant surface. Do note though that the timing for browning the garlic will vary according to how fine or coarse you have chopped it, as well as the temperature of the oil and pan, so keep a close eye for the change in colour.

大约一分钟,大蒜炸至金黄色时关闭火源,并将锅移到其他耐热表面。请注意,大蒜炸至金黄色的时间会依据大蒜切碎的细度和粗度还有油和锅的温度而变化,请密切注意颜色的变化。

Add soy sauce directly into the pan and stir until thoroughly mixed.

将酱油直接加入锅中搅拌直至完全混合。

Pour sauce all over the fish.

将酱汁倒在鱼上。

Garnish with spring onions and coriander.

配上青葱和香菜叶。

Serve while still hot.

请趁热享用。

Baked Lamb Chops 烤羊排

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Ingredients 所需材料

Ingredient Checklist
  • 8 lamb shoulder
  • 1/4 cup parsley
  • 2 rosemary sprigs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons extra virgin olive oil
  • 4 mint leaves
  • 1/2 tablespoons cayenne pepper (optional)
  • 2 tablespoons butter (unsalted)
  • 2 gloves garlic (Chopped)
  • all spices (optional)

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees.

    Add all the ingredients in small food processor including two tablespoon olive oil, with the exception of the butter. Pulse to liquify.

    烤箱预热至400度。

    将牛油以外的所有食材和橄榄油放进食物搅拌器中搅拌至顺滑。

  • Pour the marinade over the lamb chops, coat well. Sprinkle with allspice for additional flavor (optional). Cover with plastic wrap and refrigerate for up to 48 hours.

    将腌料均匀涂抹在羊肉上,可选择撒上五香粉以增加口味,然后用保鲜膜盖上并冷藏最多48小时。

  • In an ovenproof skillet, heat the skillet and olive oil. Pan sear the lamb for 2 minutes per side. Pour the remaining mixture over the meat in the skillet and bake the lamb on 400 degrees for 10-15 minutes for well done.

    在耐高温的煎锅中,倒入橄榄油加热。将羊肉每侧煎2分钟并将剩余的腌料倒入煎锅中的羊肉上,然后将羊肉放入预热400度的烤箱里烤10-15分钟。

  • Serve warm and enjoy!

    祝您愉快用餐

Baked Miso Glazed Salmon 烤味增鲑鱼

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Ingredients 所需材料

Ingredient Checklist
  • CCKLocal Salmon Fillet
  • 1 Tablespoon Hokkaido Miso Red Type

Directions

Instructions Checklist
  • Generously coat salmon with 1 tablespoon of miso.

    用1汤匙的味增,均匀的涂抹在鲑鱼上。

  • Leave in the fridge to marinate overnight.

    放进冰箱,腌制一晚。

  • Bake in oven for 15-20 minutes at 200℃.

    烤箱200摄氏,烤15-20分钟。

  • Serve with fresh salad or freshly cooked rice.

    适合配上沙拉或热腾腾的白饭。

Sesame Ginger Chicken Soup 芝麻姜鸡汤

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Ingredients 所需材料

Ingredient Checklist
  • Haday Seasoning Wine with Garlic & Chives (50ml)
  • Oh Chin Hing Black Sesame Oil
  • Ginger (10 Slices)
  • Goji Berries (20g Soak w Warm Water)
  • Chicken Thigh
  • Salt & Chicken Stock

Directions

Instructions Checklist
  • In a frying pan, add in ginger & sesame oil. Fry until golden brown.

    锅里加入麻油 + 姜片,煎至姜片呈现金黄色。

  • Fry Chicken Thigh skin side down for 2 minutes. Flip & fry for another 2 minutes.

    带骨鸡腿肉,皮朝下煎2分钟,翻面,再煎2分钟。

  • Carefully add in Pre Soaked Goji Berries & Cooking Wine & 400ml Boiling water.

    倒入泡软的枸杞 + 料酒 + 400ml的滚水。

  • Let it boil & simmer for 20 minutes

    大火烧开20分钟。

  • Lastly, add in salt & chicken stock to taste.

    加入适量的盐 + 鸡精调味即可。

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