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Taiwan Roadside Soup Noodles (Chhek-a-mi)
Chhek-a-mi (切仔麵) is popular roadside noodles in Taiwan, too popular and too daily that most tourist don’...
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Taiwan Roadside Soup Noodles (Chhek-a-mi)
Chhek-a-mi (切仔麵) is popular roadside noodles in Taiwan, too popular and too daily that most tourist don’t even know it
My recipes:
① Pour water in pan, add soy sauce 2 tbsp, sake 1 tbsp, mirin 1 tbsp, chunks of onion, carrot, scallion, garlic, bring to a boil. Add ground pork and pork loin, bring to a boil, then turn to medium-low, cook for 40 min
② In the other pan, bring to a boil the water and pork bone stock, add Chinese leek and boil for 15s, add bean sprouts and Taiwanese “oil noodles”, bring to a boil and move to bowl. Top with ground pork and pork loin from ①
Side dishes:
- Pan-fry the surface of milk fish, add broth from ①, simmer to done. Serve with radish paste
- Boil yam leaves, top with round pork and broth from ①
If Taiwanese oil noodles is not available, Japanese ramen noodles is good substitute, or any thin Chinese-style noodles are fine
Be sure to tell your Taiwanese friends that you know (or ate) “chhek-a-mi”, you will be regarded as a true Taiwan hand 😁
PS - Danzai noodles (擔仔麵) is more famous to tourist, which is a variant of chhek-a-mi, use shrimp stock and shrimp (instead of port stock and port loin), mostly found in southern Taiwan
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網友：莫內你都沒煮台灣料理（敲碗
我：咦？我煮的還不夠台？😅
……
「復刻台灣切仔麵」
應該.. 不用寫中文介紹吧？參考範本是我國小同學家的麵店 (嘉義)，由他阿嬤煮的版本，較重大的差異是他阿嬤都只放兩片肉 😂
① 滷汁用醬油、味淋、酒，加上洋蔥、紅蘿蔔、蔥、大蒜 (沒放八角、茴香)，用這個來煮豬絞肉跟豬里肌肉
② 沒空熬豬骨高湯，直接用市售的，韭菜先下，然後豆芽菜跟台灣油麵燙熱即可。裝碗後淋滷汁+肉燥+油蔥酥，放瘦肉片
③ 虱目魚肚先油煎一下，再放滷汁煮熟，佐蘿蔔泥
④ 燙地瓜葉，淋滷汁+肉燥+油蔥酥
因為虱目魚是較細緻的食材，用蔬菜高湯的滷汁，以蔬菜甜味襯托魚的滋味
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#HomeCooking #HomeMade #Taiwan #TaiwaneseFood #EasyRecipes #食譜 #簡易食譜 #簡單料理 #自己煮
#HealthyFood #EatRealFood #原型食物 #清淡飲食 #台灣食材
#切仔麵 #TaiwanSoupNoodles #虱目魚 #MilkFish
#台湾料理
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simmer中文 在 Facebook 的最讚貼文
今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕
🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ
20210417 live recipes
特別鳴謝easycook義工團寫的食譜
酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面
肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)
Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)
Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp
Potato starch noodles or glass noodles “fensi” - optional to add into the soup
Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)
Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash
Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil
Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.
2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.
3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.
4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.
5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.
6. Drizzle in 1 tbsp of white vinegar.
7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.
8. Garnish with fresh red chili and green onion pieces.
9. Drizzle Sichuan peppercorn oil on top.
🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟
酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖
肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)
Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)
Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove
Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour
Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.
2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.
3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.
4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.
🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟
芒果棷汁糕
材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個
做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可
肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)
Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)
Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.
2. Add in coconut milk and taste test for sweetness.
3. Let it cool down to room temperature.
4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.
5. Put in the refrigerator to set.
6. Cut into cubes. Serve.
To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.
Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.
After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.
Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.
simmer中文 在 周靈山 Elizabeth Facebook 的最佳解答
上星期，都在趕新書的攝影工作，每天睡一小時，累得不得了。
出一本食譜書，工序真的很多，先要定下整本書的主題，然後定分類，到底要用早午晚餐去分，還是以烹煮方法分比較好？這樣去分會否太常見？但不平凡地分又是否最好？
繼而就要決定食譜數量，是「50個食譜」讀起來順口一點，還是55個、56個？慢着，如果是50個，分四類，除不盡，那就52個吧？嗯，但「52個食譜」讀起來好像不太順口。
想好之後，我便得從寫下的500多個食譜去選擇，但說到選擇，也不是以我的個人喜好去選，而是要從讀者的角度去想，例如做法會不會太難？太難的話，讀者買了書也不會跟着做，不過，同時又不能太容易，不然讀者只會覺得無必要買這本書。想完做法，又得想配搭，到底是鹹甜各一半，還是主要鹹、主要甜？
有定案之後，別以為可以開始寫，因為要把大綱交給編輯，讓同事跟老闆開會談一談這本書的可行性、有沒有地方要修改、食譜是否吸引、主題是否配合等等。若一切順利通過，我才可以開始寫。
寫食譜，跟寫小說和散文不一樣。小說和散文可以自由創作，用十頁紙寫一個意思（只要好看）都沒人會阻止你。但寫食譜，則要在有限字數內清楚寫下做法，令拿着書的讀者都能夠明白，所以是既不能咬文嚼字，也不能賣弄行內術語。
亦由於我的食譜著作均是中英對照，對照的意思是，中文版和英文版需要保持相同意思。記得有一次，我寫英文版時寫了一句「Simmer until reduced by half」，但在中文版，我則寫着「調至小火，煮至收乾一半」。結果在對稿時，編輯便問我：「為何英文版不寫『Adjust to low heat』？」我答：「寫Simmer夠啦！」後來才想起，可能沒太多人明白Simmer就是有「用小火（低於沸點）慢慢煮」的意思，當然只好全部修改。
終於，我把書中的食譜都寫好了，便得約時間拍食物照片，這可是最痛苦的一個環節。一本書閒閒地50個食譜，我本書有56個，換言之我要煮足56道。曾經有行外朋友說：「有幾辛苦啫？上晝煮兩味，下晝煮兩味咪得囉！」我想，他是以為攝影師和編輯都很閒，哈哈！若真的每天拍4個，豈不是要用人家14天的時間？所以，真實情況其實只有3至4天，即是說，我每天要煮最少14道菜，煮完還要預備明天的14道菜、後天的、大後天的。有讀者以為，拍食譜照會有很多東西吃、很多食物包走，再一次哈哈！不會的，根本沒人有時間吃。
完成拍照，便進入對稿、選照片、排版的步驟，這時就得看一本書有多少頁、有多少版位剩，再決定寫多少篇散文、要不要找人寫序等等。寫好了，再對稿，然後由出版社完成美術設計、印刷、發行、宣傳⋯⋯
所以作為作者，需要有多重工作的能力、組織力要夠強，不能寫漏一篇、拍漏一張照片，亦不能五時花六時變，因為，這將會影響很多同事。
至於本書的銷量最終是好還是不好，就得看它的命運。作者，只是一位媽媽，但孩子在得到我給予的一切之後，長大了能否飛黃騰達，媽媽也只能放手讓它去闖。我能做的，只有在心裏希望可以有更多人欣賞我的孩子、珍惜它、重用它。
告訴大家一個秘密，其實我好怕
https://hk.on.cc/hk/bkn/cnt/entertainment/20201231/mobile/bkn-20201231160056110-1231_00862_001.html