Category Archives: Recipes – Sides

  Foie Gras Crepes with Apple Confit – Bordeaux, France   I love to eat crepes, especially the savoury type.  Most people are only familiar with dessert crepes, such as Crepe Suzette, which is drenched with Grand Marnier, or with … Continue reading →

My mouth starts to water whenever I think of prosciutto, the thinly sliced cured ham from Italy.  I have tried some truly delicious ones that were aged the traditional way: 18 months in a natural cave.  I don’t think you … Continue reading →

Before I started hosting the radio morning program, I seldom ate breakfast.  Now, I eat breakfast twice in the morning, once before I leave home, around 6:30am, and again around 10am.  For some reason, I just get very, very hungry.  … Continue reading →

Recently I have fallen in love with cooking with tortillas not because they bring back memories of my trip to Cancun, they are also very versatile.  They keep for a long time, and can be used in a variety of dishes like fajita, … Continue reading →

鲜虾南瓜锅贴 1.材料: 带头中等大青虾-磅(淡水,海产不限), 小南瓜一个,重约所三磅, 青葱一把, 饺子皮一至两磅, 带盖平底不沾锅一个. 2.作法: 剥去虾皮, 保留虾头内的虾黄, 一只虾斩作四段. 青葱切碎, 混入虾段, 并少许黄酒入味. 南瓜切作四块, 挖去内瓤与籽, 用刀削去外皮, 置擦床上擦成丝状, 加少许盐,略挤水分. 混合虾段与南瓜丝,加盐,麻油调味,此为馅. 取饺子皮包入此馅, 与包饺子无异. 取平底不沾锅,滴少许植物油于其上, 务使覆盖锅底. 置锅于大火上, 沿锅码入锅贴, 待满后, 倒入100毫升水,盖上锅盖,转中火,15-25分钟后铲出即熟. 3.此锅贴一面焦黄,虾汁鲜美, 衬以南瓜之柔濡甘甜,实为一好做好吃之食.

材料﹕ 松花蛋（皮蛋）    4只 葱，羗絲           各10克 紹酒                半湯匙 米醋                3 湯匙 酱油                1湯匙 雞湯                半罐 面粉                50克 生粉                1湯匙 白糖                2茶匙 麻油                半湯匙 雞蛋                一只打勻   步驟﹕ 1. 松花蛋（皮蛋）去殼洗淨，順縱切成6瓣，蘸蛋汁再拍上面粉。 2. 小碗放入米醋、紹酒、酱油、雞湯和白糖攪勻成調味汁（芡汁）。 3. 將油下鍋燒至五、六成熟時，放入蘸滿蛋汁和松花蛋分散入鍋，用勻推動至稍黄色，倒入筲簊把油瀝乾上盤。 4. 燒紅油鍋爆香羗葱絲，加茨汁，淋上麻油後澆在松花疍上便大功告成。   食譜提供﹕Michael

材料﹕ 山水老豆腐     一盒 柴魚絲           二両 海苔碎粉        二両 木雪條棒        六枝 葱花，薑花，醬油 少許   1. 將老豆腐分成九分長，兩分厚的冰棒形狀。 2. 將老豆腐溾沾滿柴魚絲或海笞粉，串於木雪條棒上，成冰棒狀。 3. 食用時沾葱花，薑花，醬油，即成一道清涼美味的冰棒豆腐串！   食譜提供﹕凌太  

Ms Natalie Ho wrote and asked for recipes for quick dinners: This time I’m writing to request recipes, from you andfrom your audience.  I am a career woman who worksdowntown.  It’s usually past 7:30pm when I get homeand yet still … Continue reading →

I am not a big fan of rice.  I could go weeks without missing a bowl of rice.  Yet, I have to admit that Asian food goes best with rice, and this coconut scented rice is perfect for spicy hot and … Continue reading →

Vermicelli is delicious whether served in soups or stir fried.  It is made with green beans, and according to Chinese food wisdom, it has ‘cooling properties’ and it can ‘dissolve heat’.  Perhaps that’s why it is so popular in south-east Asia, … Continue reading →