Nature medicine - Ginger Honey Syrup 天然的藥材 - 薑蜜

If you grow up in Asia, you would  knows about the ginger.  Ginger is the best friend of seafood and both of them hang out every well together.  Ginger could clear the seafood in present odors , and that mild heat will also enhance the seafood favors.  

Just happened, if you are an Taiwanese.  You definitely know to have a cup of hot sweet ginger tea.  It would help your blood circulation work better and warm you up quickly in the cold rainy day.  Of course it will keep you stay away from the sickness.   

In western culture, ginger is still a pretty new ingredient for average Americans with its different perspective.  I had lots of Americans friends who knows I have a very sensitive stomach, they always reminds me, ginger is a great medicine from nature.  It would settle down people's nausea, upset stomach.  So this couple years I have been give it some try for my uncomfortable stomach.  It does help my stomach pretty nice.  

The real motivation to make me to do this ginger honey syrup is because I couldn't get the nice decent product from Asian supermarket, and I couldn't even get a nice piece of ginger from American supermarket.  These was very bother me, therefore, when I got a chance to go to Asian market, I would just buy a large piece of ginger, then make this thick ginger honey syrup.  

Ingredients. 

1. 1 cup of roughly diced gingers. 

2. 1 cup of regular sugar, plus 1 cup of light brown sugar.  * light brown sugar carry that a bit more of molasses flavor that I like, but I don't want it to over power the dishes while I might use in other dishes in the future.  That's why I mix with regular white sugar.  

3. 1/4 cup of good real honey.

4. 1/2 cup of water blend with ginger. Plus 1 cup of water to make ginger honey syrup.  

Have your can blanch or rinse in the hot boiling water then air dry first. 

Blend ginger with 1/2 cup of water to fine texture in the food processor of blender first.

Pour in the sauce pan, use medium high heat to bring it to the boiling point, cook more about 3-5 minutes.  Let all the ginger flavors released.  * Do know the longer you cook ginger the spicy it would gets.  

Then, add in the regular white sugar and light brown sugar, and 1 cup of water and 1/4 cup of honey.  Continue to cook it, but watch the heat and avoid the sugar got over flowed.  During the cooking stage.  I like to use high heat resistant silicon spatula to scrape down the syrup on the side of sauce pan.  You don't really need to stir it !!! 

Cook all the ingredients as " light runny honey consistency, or you can use a cold spoon to dig in, if the soon can coated with syrup and stay, then it is done.  It can't be more simple that that ! 

Turn the heat off, while it is hot, pour in the jar, but please must be very careful, sugar temperature is very high at this stage ! 

*If you continue to cook syrup to very thick consistency when you need some forces to stir the spatula, then it would become like sugar bricks after it cool down.  

These method is only fit for small batch.  Sugar crystal point are very critical.  If you are dealing with large amount for the business or gifts to send away.  I would suggest you use thermometer, but that's another homework for me to write .... Ha!!! 

Now, I don't need to worry about getting no ginger at all.  This bottle enough for me to use at least 2-3 months.  I would use this to when I make my favorite dumping dumpling sauce, or cook salmon with soy sauce and some sake with it for my little boy.  When my stomach get discomfort or in the cold rainy winter day, I would make a cup of hot ginger honey tea.  It's very suiting.  Or, I would have it with icy cold still taste amazing in the hot summer.  I could ever add in the sweet soup to avoid my stomach catch to much acid.  It's all about to keep my life simple and enjoy some more health good food ...... 

Sincerely share this easy simple ginger honey syrup recipe with you, and hope all of you could live well and be happy !!! ~ 

如果你是在亞洲地區成長的人, 你一定認識薑這個食材.  而且知道它最好的朋友就是海鮮類, 它們二者可相處的十分融洽呢!  薑可以去魚腥味, 一點點的辣度還能提升海鮮味道.  

假使你剛好又是一位台灣子民, 你一定知道在下雨天裡, 來上那一杯熟騰騰的薑茶, 它會促進你良好的血液循環而且溫暖你的身心.  

在西方國家的文化裡, 薑對於一般的美國人民還是屬於新的食材, 而且有著不同的看法.  我的一些美國朋友們知道我胃腸敏感, 常提醒我薑是一種很安胃舒腸的天然的藥材, 可以令不舒服噁心的胃腸溫和下來.  所以近年來我便試著用在我胃腸不適上, 效果還真不錯! 

但真正的動機讓我做這薑蜜的原因, 是我沒有辦法在市面上找到不錯的, 而且連在美國超市賣的薑都很不像樣, 這非常的困擾我. 所以每當我有機會去亞洲超市時, 我便會買一大塊薑, 然後來做這些濃稠的薑蜜.  

材料: 

1. 1 杯隨意切的薑丁. 

2. 1 杯白砂糖, 加上1杯紅砂糖. * 紅砂糖帶有一點糖蜜的香氣是我喜歡的, 但我以後會用來這薑蜜來調配其他的東西, 所以我不希望它太搶風頭, 所以才和白砂糖調和.  

3. 1/4 杯好的真蜂蜜.

4. 1/2 杯的水打薑汁用, 再加1 杯的水來煮薑蜜.  

先將你的瓶子用沸水煮或燙過, 自然風乾.

把薑對上1/2杯的水用食物調理機打成細泥狀.  

倒入煮醬汁的小湯鍋, 用中大火煮個3-5分鐘, 讓味道釋放出來.  * 記得, 煮的越久薑的辣味便會更明顯 ! 

然後加入各1杯的白砂糖和紅砂糖. 以及1 杯的水和1/4杯的蜂蜜.  繼續煮, 但注意別讓它溢出來了.  烹煮的過程中, 我喜歡用矽膠超耐熱材質的鍋鏟將鍋中旁側的沾黏刮下.  你不太需要攪拌它!!! 

將所有的材料煮成像稍微淡一點的蜂蜜程度, 或是你可以用一支冷的湯匙放入鍋中探視.  如果湯匙能裹上薑蜜而且留下, 那就好了.  還有什麼比這個更簡單的呢？

熄火, 趁熱放入瓶罐中, 但請務必非常小心, 此階段的糖漿溫度是很高的! 

*假使你持續煮這些糖漿至很濃稠的狀態, 而且當你在攪拌時需要一點力氣時.  那麼這些糖漿冷了之後是會變成糖磚的. 

這手法僅限用於小量的製作, 糖的結晶溫度點是很危急的. 如果你著手進行著大量的生意或是送人的禮物.  我會建議你用溫度計, 不過那又是另一份我可以寫的作業了 ..... 哈!!! 

現在我不需要再擔心買不到薑了.  這罐薑蜜足夠我用2-3個月.  我會用這個薑蜜來調我最喜歡的水餃沾醬, 或是做鮭魚的時候加上醬油和清酒以及拿它來做調味, 那則是我小兒子的最愛.   當我胃腸不舒服或者是在冷冷的下雨天裡, 我會泡一杯熱熱的薑茶非常的稱人心意.  又或者, 我會在夏天來一杯冰涼的的薑茶, 一樣好喝.  還可以加入甜湯, 減少胃酸過多的不適.  這些都是用來維持我簡單的生活, 並且可以享受更健康又美味的食物.   

真誠的與你分享這份簡易的薑蜜製作方法, 並願大家都能活的健康又開心!!!

Sorry Buddha, I made the perfect steaks ..... 菩薩, 真對不起, 我做了完美的牛排 .....

I have been seems very close to Buddha since I was a child.  I always met some nuns would give me the advises for my future life.  But, I didn't really think much at that time.  My elementary school was a Catholic school.  I remember to watch the first teacher of my life became a beautiful bride, walked in the church standing in front of that very nice and kind farther ..... It was a very a great joy.  As I enrolled the elementary school and Junior high school.  I was just like average Taiwanese believe in Taoism, worth the ancestors, and many different Gods.  As an Taiwanese we believe in Buddha realism at the same time too.  Taoism and Buddha realism are so inseparable for Taiwanese.  I guess that's why most Taiwanese are always so kind and forgiving.  

Then, I went to Protestant high school.  I had lots Christmas activities, sang songs, studied bible.  I almost be baptized once, but I ran away.  I was so touch with every time when I gather with everyone, but I still had lots of questions about religions.  Just like that, there were so many years I had some conflict between all these different religions.  The interesting things is, whatever my question that occurred, I always found the answers pretty quick from bible or Buddhist books.   

My body had obviously changed after I graduated from college.  I became so sensitive to the greasy food and meat, especially in the earlier morning.  Therefore, I have been a morning vegetarian so naturally more than 25 years now.   Maybe I do really have that fate with Buddha, so I pursue his kindness and practice his great love.  My body is getting more sensitive as I got older these couple years.  I had been trying to cut down the meat for lunch.  But, my kids were very concerned.  My kids said, " If there are vegetarians, then they will be the " meaterains " ( meat lovers)  .  They just created this word for it.  They also begged me, please never ever become a totally vegetarian.  

Now, I want you to tell me, a person who loves food so much and enjoy cooking so much like me.   I can eat less meat, but how could I resist the American steaks.  Every time I see the great food, I just got so attracted to it, and lost controls. 

Steaks are usually come from the tender parts from cows.  The more tender steaks the higher prices, so how can we cook the steaks right and let that cow worth to sacrifice it's life becomes our meal on our plate?  These are my years of experience, even my 13 years boy can menage it right without failure.  I am confident you can do it too !!! 

1. Steaks has to be in room temperature before you placed in the pan.  So, meat won't curl up and will be cooked more evenly.  

2.  Lightly apply the vegetables oil on the tender steaks, generally sprinkle black, white peppers and sea salt on both sides of steaks.  Red pepper on one side.   Each peppers will give the different depths of kicks.  This is the easiest and best way that I do my steaks.  I also love to use oyster sauce apply on the steaks instead of sea salt, and the color of steaks are gorgeous and even more flavors.  

3. Grill pan needs to be lightly brushed with vegetables oil on top, so the grill pan won't over heated and get burn which would be affect the cleanness of steaks. Use high heat bring to smoking hot.  This pan can reach over 400F after you heat it with high heat.  The grill marks step up the steaks and keeps the heat circulation well, so steaks are sealed perfectly from outside and locked all the juiciness and smell wonderful.   I highly recommend this case iron pan with grill marks. 

4. Do Not keep flipping around or press the steaks.  This way will remain its own juices inside.  * Be patient when the bottom side turn medium dark brown, or you can see the color has been charged to white.  Flip the steaks only once.   By touch the palm of your hand and compare to the softness of steaks you can easily to nail how's your stakes want to be cooked.  

5. 

Open your palm and relax, it would just like steaks cooked rare.  

Open your palm flat, it would be just like steaks cooked about medium to medium rare. 

Open your palm with forces,  it  would be just like steaks cooked well done.  

I personally like my steaks medium rare.  Fully cooked are usually tend to be chew and tough, I am just not interested, sorry !!! 

Steaks will continue to be cooked after you take them out of pan.  Color would be getting darker.  Cover with foil paper and wait for 3-5 minutes.  Sliced steaks after the temperature has been dropped down a little, so all the meat juices will stay inside.  Not running all out and wasted.  

6. When you are enjoying the steaks.  You Must slice it against the grains, otherwise meat will be easy to chew and swallow.  

7. This method will be useful on steaks around 1 inch thick, no more than two inches.

I love to prepare two extra steaks and cooked, and keep them air tight in the zip bag.  The following week I will sliced these steaks to make some sandwiches or mix with salad or made a noodles dish, before I've done the noodles, kill the heat, then add in these steaks.  Heavenly !!! 

Dear Buddha, I am really sorry !!! 

我從小就與菩薩很有緣, 每每去到廟裏總有尼姑來勸誡我人生的方向, 我也未曾多想.  幼稚園唸的是天主教, 看著自己人生中的第一個老師披上婚紗在走入敎堂和親切和藹的神父, 那是一種幸福的喜悅.  進入小學, 中學後當然和一般的臺灣人民信的道敎一樣.  隨著家人祭拜祖先和神明但也信佛.  而道敎和佛教對臺灣人來說總是那麼的密不可分.  我想這也是為什麼臺灣人總是那麼的仁慈而不計仇恨吧 !  

移至高中時, 我就學的是基督教學校.  開始有了學校一切的聖誕節活動, 詩歌吟唱, 團契𥚃拜讀聖經.  有一次還差點就受洗了, 而當時的我卻臨陣脫逃, 因為心中仍存許多疑問.  就這樣我對宗教的疑問和衝突持續了若干年.  但有趣的是, 不管我對哪個宗教產生的執疑, 我總是很快的在聖經和佛書裡面找到答案.  

專科畢業後, 身體開始出現明顯的變化.   尤其是對油膩及肉食感到噁心, 特別是在清晨.  所以很自然的養成了吃早齋的習慣, 至今也20多年有了! 也許是真的和菩薩有緣份吧! 所以我也很自然的奉行他仁慈的心和修養自己的大愛.  然而近來卻又因為年紀的增長, 胃腸又見敏感, 於是就在午餐裡盡量少食肉類.  可我的孩子們卻擔心起來了.  孩子們說, " 如果有蔬菜主義者, 那麼他們則是肉食主義的愛好者.  求我這個娘千萬別吃全素啊！"

你説, 那麼愛吃又愛煮的我.  肉倒是可以少吃些, 但怎能捨棄美國的牛排呢？沒志氣的我只要一見到美食的勾引就什麼事都忘了! 

牛排的肉通常是一頭牛裡面較嫩的部分.  越嫩的價值越高, 那我們得如何烹煮才不會讓這頭牛白白的犧牲成為我們盤中的食物呢？ 這是我多年來的經驗, 現在連我13歲的小兒都能抓到重點零失敗.  希望大家也會喜歡我的幾個小技巧.  

1. 牛排下鍋前須回到室溫, 放入高溫的鍋中, 才不會溫差變化過大而捲曲, 肉質熟成的溫度較均勻.  

2. 軟嫩的牛排淡淡的抹上沙拉油( 耐高溫 ), 兩面不客氣的灑上新鮮的黑白楜椒, 和海塩.  紅辣椒一面就好了, 才不會太過火.  這是最簡單, 也是我最喜歡的方式.  我也很喜歡用蠔油來代替海塩塗抹在牛排上面.  牛排煮熟後的顏色就更迷人了, 而且味道更豐富. 

3. 在熱鍋前或烹煮過程中, 先得淡淡的在鍋子裡刷上油脂, 保持鍋中的油潤度, 才不會因為乾燒鍋子而產生灰燼或是沾黏, 髒了牛排.  大火加熱至冒煙後, 這鍋溫度可以高達400F 以上.  烤紋墊高了肉, 溫度能充分的流動循還, 能保牛排快速的從外層烤熟烤香, 並鎖住裡面的肉汁.  我高度推薦擁有一只有烤紋的鑄鐵鍋.

4. 置入牛排至熱鍋後切忌不停的翻動和擠壓, 肉汁才能保存其有.   * 靜待一面熟成棕色之後, 側邊開始呈現白色熟度, 僅翻一次面即可.  從輕觸手掌肉的感覺和牛排比較, 就可以測出牛排的熟成度無疑.  

放鬆打開的手掌肉的感覺約5分熟.

手掌平開的手掌肉的感覺是7分熟.

用力撐開的手掌肉的感覺是全熟.  

我個人偏好7分熟, 全熟的牛排顯的老, 浪費了, 我沒興趣! 恕我直言! ~

煎好的牛排會繼續熟成, 顏色也會持續加深.  蓋上錫萡紙, 得等個3-5分鐘溫度稍為降低後, 肉汁才不會在切的過程中釋放而出, 不然那就可惜了! 

5. 你食用牛排時" 一定 " 得逆紋而切, 肉的纖維才不會導致難以咀嚼. 

6. 這方法適用於約1吋厚度的牛排, 不能超過2吋厚度.

我通常會多做二塊起來, 大塊放入密閉的封囗袋, 擠出空氣來.  接下來的一星期裡我可以切片做三明治, 拌沙拉或是炒個麵最後熄火再拌入 ..... 天堂 ! ~ 

菩薩, 真是對不起了!!! 😅

Iron Buddha Smoked Eggs cooked Medium rare 鐵觀音燻溏心蛋

My father always blamed me that I always did things incomplete when I was young, fresh and wild.  He had no ideas when I would be settled down and took somethings more serious instead.  I've been a very sensible person, so I always live with how I feel in that day.   I didn't really know what I liked ? What I really wanted ? What I could do?  But, I did have that unbeatable motivation by just kept trying.  That's why I could understand myself better in my own personality and abilities. 

I started managing the basic money matters after married, had discovering the great responsibility to be a mom.  Especially, my husband was busy at work, and I was taking these three little kids without not much help in this new country at that time.  Being a mom, I just got to be strong.  Whatever things that I like it or not, nor I could be qualify to do it or not.  I have to conquer it one by one.  My temper has been changed a lots and being more nicer after those years.  I had been getting more patient too.  These experiences is pretty much like I really want to get these Iron Buddha smoked eggs right with confidence.  But you have no ideas how many researchers and practices that I've been go through.  I guess only my kids know that.  " God, my mom is playing with eggs, again " ..... Ha !!! 

It is just an egg, but why I get so many methods, cook with cold or hot water ?  How long it needs to be cooked? How long to smoke it right ?  These were all became my homework.  I'm glad I finally nailed it, solved my puzzles and share this with you guys.  

1. 12 eggs, room temperature which can avoid the cracks from  temperature rapidly changing. 

2. Prepare a steam pot, or just like me place a steam rack in the pot with lid.  * I prefer steam than cook in the water, better control in the steady temperature.  

3. 1 zip bag. 

4. 1/4 cup of regular soy sauce for saltiness, plus 1/4 cup of dark soy sauce for color.  

5. 1/4 cup of flour plus 1/4 cup of light brown sugar and 1 Iron Buddha tea bag, crushed the leaves well, then opened. 

Steam eggs: 

Prepare a steam pot, pour water in the bottom, water shouldn't over the steam rack, cover with lid, bring to boil.  For the safety issues, turn heat to low, place in all the eggs.  Cover with lid quick, use high heat again, set the timer 5 minutes.  Take eggs out right away after 5 minutes later, place in the cold water and rinsed them cold. 

Peel eggs:

First, crack the air cell at the round bottom part of egg, then crack the pointed part of egg.  Soak these eggs in the cold water, let cold water run through egg and completely cool it down.  These eggs will get harder and easier to manage.    

Then, keep rolling the egg and gently crack the shell.  Start peeling the egg shell with the air cell from the round bottom part of egg.  Then keep turning and peel the egg shell with egg membrane.  It will be very easy to do so.  You got to treat these medium soft cooked eggs with gentle hands, remember to use the side of thumb to peel egg shell, not nail.  These way will prevent the ugly looks.  

* For the fully cooked eggs, you can totally crack the whole egg after you cool them down in the cold water.  Then, give it a little pressure and rolling on the hard table surface.  Egg shell would be separated to two parts, easy to removed.  

Marinate eggs: 

Place these eggs with regular and dark soy sauce in the plastic bag, keep in the refrigerator about 24 hours.  These eggs will get the nice color and good amount of saltiness. 

*How long the food has been soaking is the sauce.  It the main reason to decide the color and flavor.  Heat is the second element.  If the sauce carry too much grease on top of sauce, food can't not soak within sauce.  Food will be hard to get all the flavors.  

Smoked eggs:

Apply the heavy duty foil papers on the bottom of pan, goes in flour, light brown sugar, then Iron Buddha leaves.  Place in the steam rack, eggs, cover with lids tight. High heat to smoke.  If lid has a hole, use the wet paper towel to block it away.  The great chef says, keep eggs stay in the pan till the yellow smoke coming out.  It's about 10 minutes, you will get that mild tea aromatic form my experiences.  

Kill the heat, shack the pan, make sure all the eggs are evenly smocked.  Wait about 2 minutes, when all the smoke reduced.  Now, the smoky flavor will be fully remained.  

Take all these eggs out on the cooling plates.  It taste even better when it is cold from refrigerator, easier to have nice look after you slice it opened. 

*Why I use Iron Buddha tea leaves ? Because Iron Buddha tea leaves' flavor are bright, but not overwhelming.  Of course you can try somethings else, Woo long tea is more mild, coffee are fine too !!! 

These Iron Buddha Smoked Eggs are very hard to resist just have one.  The egg white is soft and tender when you first bite into it.  Then, the yolk runs out as rich cream sauce.  Your mouth will fulfill that tea's fragrance after you swallow the egg.  My hubby says, " he wants nothing else after he had these eggs " .  These eggs are seriously attach to my soul and even make me dream about it.  I'm not joking around ! ~

Happy Easter my friends ! ~

年少輕狂時, 老爸總是說我做事有頭無尾.  不知什麼時候我這個人才能定下心來正經的做點事.  而我一直是位很感性的人, 所以也很隨意的在過日子.  年輕的時候不知道自己真正喜歡什麼, 想做什麼, 又可以做些什麼.  唯有一股不怕死的衝勁, 不斷的去嘗試.  還好現今也才能真正的了解到自己的個性以及能力.  

結了婚之後開始學習金錢的基本認知與管理, 有了孩子後才發現當娘的責任重大.  尤其是在異鄉無人幫忙, 老公忙於工作, 而我一個人帶著三個孩子長大.  為母則強, 不管愛與不愛做的事情, 或是自己可否勝任的問題, 都得一一克服.  這些年來脾氣也被磨合了不少, 更添增了許多的耐力.  這就像要讓心底踏實的搞清楚這些鐵觀音燻蛋的做法, 就不知道做了多少的資料查詢和反覆的實驗.  這也只有我的家人知道吧！" 天啊! ~ 媽媽又再玩蛋了" ..... 哈哈哈!!!

光煮個蛋就有著一大堆的説法, 冷水或熱水煮蛋? 煮多久? 如何快速去殻? 滷多久? 燻多久? 這些全成了我的功課.  我很開心終於捉到重點了, 替自己解除心底的那份迷惑, 而且能與你分享.  

材料:

1. 12顆蛋, 必須是室溫的. *省去了下鍋後太大的溫差而導致破裂的麻煩.

2. 準備一蒸鍋, 或像我一樣放個蒸架在有蓋子的鍋中即可.  * 我喜歡用蒸的代替水煮, 因為溫度較穩定, 相對的時間也容易控制.

3. 1 只塑膠袋. 

4. 1/4杯的醬油(生抽)鹹味+ 1/4杯的老抽, 做色用的. 

5. 1/4杯的麵粉+1/4 杯的紅砂糖+ 一包鐵觀音的茶葉包捏碎拆開. 

   

煮蛋:

準備好蒸鍋, 鍋底放入冷水, 但勿超過蒸架, 蓋上鍋蓋大火煮滾水.  安全起見, 改小火掀鍋蓋入蛋.  迅速蓋回鍋蓋, 改回大火, 設定時間蒸5分鐘.  5分鐘後熄火.  即刻取出這些蛋, 入冷水中沖凉.  

剝蛋殼:

首先在桌面敲碎蛋的圓滑底部氣室, 然後蛋的尖頭上方.  浸泡冷水, 讓冷水進入蛋身變涼後, 蛋就會變硬些, 容易操作.  然後滾著蛋再輕敲蛋身, 由蛋的氣室圓滑底部順著繞圈子, 褪去薄膜, 蛋殻便很容易剝落了.  當你剝這些軟的溏心蛋殼, 手得輕巧些.  記得使用的是側姆指的肉來剝殻, 切記用指甲, 否則易顯蒼疤像.

*全熟蛋冲涼後則可一次性敲裂上下及蛋身, 浸冷水然後直接在桌上躺平, 稍微施加壓力滾動.  蛋殻則容易一分為二, 快速除去外殼.  

醃蛋: 

塑膠袋入醬油及老抽, 浸泡蛋約24小時於冰箱冷藏, 鹹度與顏色就都有了.  

* 決定鹹度和顏色的主要因素是"浸泡時間".  加熱是其次的原因.  若是滷汁含太多的油脂在於滷汁上方, 蛋僅接觸到油而不是汁液則無法上色入味. 

燻蛋:

鍋底鋪上厚的錫萡紙, 先入麵粉, 紅砂糖, 然後鐵觀音碎茶葉.  放入蒸架, 蛋, 鍋蓋緊了, 開大火燻.  鍋蓋上有洞的, 放個溼的餐巾紙塞住.  老師傅說, 燻至黃煙出現即可.  我算約10分鐘的時間就可以有著淡淡的茶香.  熄火, 靜待2分鐘, 搖晃一下鍋子確認所有的蛋都充分受到燻製了.  等待煙褪去之後才能開鍋, 香氣才會十足的停留在蛋上. 

取出在冷盤中待涼, 冷藏後的風味比熱的時候更鮮明, 也容易切剖完整.  

*為何是鐵觀音茶葉呢？因為它的味道鮮明獨特卻不搶味, 當然你也可以試試其它的茶葉.  烏龍茶比較溫和, 咖啡也行 !!!

這些鐵觀音燻蛋很難只吃一個便止住.  咬下的蛋白口感軟嫩嫩的, 蛋黃滑出像是濃郁的醬汁, 嚥下那一口後, 嘴裏留的是滿嘴的燻茶香.  老公說, " 吃了這個鐡觀音燻蛋, 其它的食物都不想要了" .  它就是那麼的魂繫夢牽般的迷人呀, 我可是認真的喔! ~

我的朋友們, 復活節快樂 ! ~

Sesame Oil Chicken with Sweet Potato 麻油雞飯和蕃薯

There are lots of time, I do miss the food that I grew up with from Taiwan.  I can try to make them follow my memories when I got homesick.  But, the truth is that I don't really need to, because those flavors are always deep in my mind.  Most my favorite food when I think about it, the taste will start coming out in my mouth.  Memories from food are so amazing to bundle with my minds.  

I had countless sesame chicken soup in most my life when I was in Taiwan.  Most of time, Taiwanese would love to add in the thin thread noodles in the soup to make it as a complete meal.  But, I would never have this idea about sesame oil children with rice when I saw some post from FB.  I guess, maybe I just has been left my country for too long now.  It's hard to admit that I did miss somethings during these 20 years of my American life.  

Well, I am trying to bring myself one step more closer to my home land.  This recipe might use the western technic to cook it, but the flavors are totally Taiwanese.  Here we go ..... 

Marinate ingredients: 

1. 2 tablespoons of soy sauce. 

2. 1 tablespoons of ground ginger

3. 1 tablespoons sake.  

Ingredients: 

1. 8 pieces of chicken thighs with skin, deboned.

2. 1/2 cup of thin slices ginger chopped. 

3. 1 large size of Japanese sweet potato diced in big chunks. 

4. 1/2 cup of frozen peas. 

5. 2 tablespoons of dark sesame oil.  

6. 1 rice cup of sake.

7. 1 teaspoon of sugar. 

8. 2 cups water or chicken broth.

9. Salt and white pepper for your own tasting.  

10. 1 tablespoon of soy sauce to  make rice looks more colorful.

11. 3 cups of rice. 

Marinated chicken thighs with soy sauce, ground ginger and sake at least 30 minutes.  Soy sauce will give chicken the beautiful brown colors instead of salt.  

Place a large skillet on the stove, make sure it has lid on it.  Lightly add in the vegetables oil in the pan, just enough to rinse the pan.  Use high heat bring the pan to very hot point.  Lay in the chicken with skin side down, leave it free.  When you see the edge is turning white, the bottom of chicken should be nice golden brown.  It will be easy and ready to flip.  

After you turn all the chicken to other side.  Add in the ginger to contact with the oil in the same pot.  Switch heat to medium, also add in 2-3 tablespoons of sesame oil too, cook ginger till fragrance, then take gingers out and discard.  Kill the heat, Take the chicken thighs out on the side.  

*Chicken Thighs will cook out lots of fat and mix with vegetables and sesame oil.  I would take some of these mix oil out, then add in few salt to use as a dipping sauce for chicken later.  

Dump in the rice, water or chicken broth, sake, season with salt and white pepper.  Flat all the ingredients in the pan, place the chicken thighs then chunks of sweet potato all over the rice on top of rice.  

Use high heat to bring all the ingredients to boil again, then cove with lid tight, change to lower heat simmer about 25-30 minutes.  Kill the heat but reminds the cover for 5 more minutes.  Rice will be cooked slightly differently in time.  It all depends on how much thickness of ingredients in the pan.

When rice is cooked, sprinkle some frozen peas on top.  Cover with lid again and cook about 2-3 minutes.  This dishes will be ready to served.  

These peas brighten the whole dish, love the Japanese sweet potato with ginger, rich nutty black sesame oil and chicken thighs are very meaty and pungent.  My young boy asked me, " This is totally American dish, right? " Then, when my big boy tasted first.  He said, " Mom, this reminds me of Taiwan."  Yes !!! They were all right, this is a dish that I created with American looks but with the Taiwanese spirit.  Bon appetite !!! ~

有許多的時候我很想念陪我一起長大的臺灣菜肴.  當我想台灣時, 我會憑著記憶中食物的樣子, 味道和口感去做出那道菜.  但其實也不太需要, 因為這些味道早已深深的植入腦海裡.  大部分我喜愛的食物, 在當我想起, 它的味道便開始在我的嘴裏呈現開來, 食物和記憶是那麼旖旎的和我們的腦袋緊緊相扣著.  

在臺灣時, 我曾吃過數不清的麻油雞湯.  大部分的時間裡, 臺灣人喜歡加入麵線就可以飽餐一頓了.  但我卻從未想過麻油雞 "飯", 直到我看見臉書上的許多發表.  我想, 我是真的離開家鄉有好長的一段日子了.  很難不承認, 在這近20年的美國生涯裡, 我的確是錯過了些什麼.  

就這樣, 我試著讓自己更靠近一步的接近我的出生之地.  這道菜用的是西式的做法, 但味道卻是全然的台灣味.  來吧 ..... 

醃料: 

1. 2 大匙的醬油. 

2. 1 大匙薑泥. 

3. 1 大匙的米(清)酒. 

材料: 

1. 8塊雞腿肉帶皮去骨. 

2. 1/2杯的薑逆紋切薄片易食或是切細末. 

3. 1 塊日本蕃薯切大塊狀.

4.  1/2 冷凍青豆仁. 

5. 2 大匙的黑麻油. 

6. 1 杯米(清)酒. 

7. 1 小匙的糖. 

8. 2 杯的清水或雞高湯. 

9. 塩和白楜椒適自己口味而定. 

10. 1 大匙的醬油添色煮飯用. 

11. 3杯米. 

用醬油薑泥和清酒來醃雞腿肉至少30分鐘.  醬油取而代之塩巴為雞肉帶來漂亮的棕色. 

放一個大型的煎鍋在瓦斯爐上, 確定它是有鍋蓋的.  輕輕的加入蔬菜油足以潤鍋即可.  採用大火將鍋子燒到大熱.  放入雞腿肉, 雞皮朝下, 晾著它別動.  當你看到雞肉的邊緣轉換成白色, 底部的那一面應該也成金黃色了.  雞肉則好了也很容易翻面. 

雞肉翻面之後, 加入薑片和鍋底的油接觸.  改中火, 並且加入2-3大匙的黑麻油, 把薑的香氣炒出來, 然後取出丟棄.  熄火, 將雞肉取出先放置一旁. 

*雞腿肉會有許多的油脂跑出來和蔬菜油及黑麻油結合.   我會倒出這一些綜合油出來, 加一點鹽巴就成了待會的雞肉沾醬了.  

倒入米, 水或雞高湯, 清酒, 用塩巴和白楜椒調味.  攪拌均勻並且鋪平所有的材料, 在飯上放入雞腿肉和蕃薯.  

用大火將所有的材料煮滾, 接著蓋緊鍋蓋, 改小火悶煮約25-30分鐘, 然後熄火再悶5分鐘.  煮飯的時間會因為鍋中材料的厚度和多寡而有點時間上的小差異.

當飯煮熟了, 灑上些冷凍的青豆仁.  再次蓋鍋蓋約煮個2-3分鐘.  這道菜就能上桌了.

這些青豆仁另這道菜亮麗了起來, 特愛那日本甜蕃薯和薑的味道, 濃郁的黑芝麻香撲鼻而來而且肉感十足.  

我小兒問我說" 這是美式烹調, 對吧？" 然後我家大兒子嘗了第一口, 他說, " 媽, 這讓我想起了台灣." 是的!!! 他倆都對了, 這是我開發的一道菜有著美式的外觀和臺式的靈魂.  慢慢享用吧!!! ~

Grilled Vegetables and Roasted Peppers Plater 炙燒各式蔬菜和火燒甜椒拼盤

Is there any body who just likes me love the zucchini so much and couldn't stop eating it ? Then, you should understand that soft but crunchy texture, naturally sweet and juicy flavor all over palates.  

I often tell my American friends that as an Asian family, we do eat sauté vegetable on most every meals.  A few tablespoons of oil, sauté with a big bundle of any kind of green with some garlic or scallion.  How healthy is that to keep our diet in balance nutrition.   Then, as longer I stay in US.  I would eat more roots and stem vegetable, because the cold weather here in NJ.  I also found out these grilled vegetables are more intense in flavor and super easy to make too.  Well, that's how I set up this vegetables plater.  

Ingredients: 

1. 1 zucchini sliced about 1 cm thick in dialogue angle. 

2. I used the large American eggplant, but the skin were very tough to eat, so I will switch to the Asian small long eggplant instead for next time.  Sliced it into 1 cm thickness do angle too. 

3. A bundle of Asparagus snip away the tough end off.  

4. 1 box of fresh mushrooms cut them in half or quarter if they are big.  

5. 2-3 sweet red peppers or any color peppers that you like. 

6.  Garlic powder.

7.  Sea salt and fresh ground black pepper.

Dipping sauce: 

1. 3 tablespoons of good quality Italian balsamic vinegar. 

2. 1 teaspoon of raspberry or strawberry jam.  

3. 1 teaspoon of Italian sweet masala wine.  

4. Fresh ground black pepper.  

Simple mix all these dipping sauce ingredients together, feel free to adjust your own sweet, sour and spicy taste.  

For grill zucchini, eggplant, Asparagus, mushrooms: 

Place the vegetables in the plastic bag, drizzle with Oliver oil and garlic powder, toast all over around.  Season salt and fresh ground black pepper right before grill, otherwise salt will take away the liquid out of vegetables then lost the juiciness.  

Lightly brush vegetables oil on top of grill then use high heat to up the grill pan.  * keep the grill pan rinsed with oil all the way to the grilling process, so the pan won't get burn.  

Place vegetables on the grill pan, when one side is done with grilling mark, then turn to other side.  When vegetables are tender and juice it will take about 2 minutes for each sides.  * Avoid filliping around so vegetables will remain juicy and come with beautiful grill marks. 

For roast peppers: 

Apply oil all over the red pepper which will give the roast peppers some smoky flavor that I adore. 

Place red peppers on the direct flamy heat.  Grill it to black char color, cover it with towel or plastic wrap to let it cool down, and the steam will be help to wipe it away.  You can clean the char skin with paper towels like every body does.  But, I personally like to use spoon to take the skin off.  Please to be gentle to keep pepper its own sweet juice inside and don't wasted it.  * No rinse needed !!! 

Have jars or any containers rinsed over with hot boiling water if you want to make more and keep it stay longer.  

Crush 1-2 cloves garlic mix with some olive oil.  I would just use scissor to cut the peppers directly in the garlic oil.  For the clean sharp taste during the hot summer time, I would switch the oil to cooked water with white vinegar instead of Olive oil, remains the garlic still. 

These grill vegetables are not just perfect as side dish.  It is also great to make a beautiful sandwich with a thick sliced fresh Mozzarella chess.  That sweet masala wine will be just like the perfume to lead the way to that sweet raspberry follow to that deep balsamic vinegar flavors.   Yum yum yum mm ! ~  

有沒有人像我一樣是那麼的喜歡櫛瓜而且無法制止的享用? 那麼你應該就會了解那柔軟又帶脆度的口感, 和在味蕾上的天然香甜多汁. 

我常告訴我的美國的朋友們, 亞洲的家庭通常在每一餐幾乎都會有炒青菜這道菜.  幾匙的油, 快炒少許的蒜或䓤和一大把的青菜.  還有什麼比這個更能維持我們飲食習慣的營養均衡的呢！然而在美國待久了之後, 因為新澤西這裡氣候寒冷的關係, 卻食用較多的根莖類蔬菜.  我還查覺炙烤的蔬菜味道特別明顯強烈, 而且超簡單的.  這也就是為什麼我把這些蔬菜湊成拼盤了.

材料: 

1. 1 條櫛瓜斜切1公分左右的厚度. 

2. 我用了1條美國的大茄子, 但皮太厚實不易呑嚥.  下次我會用亞洲的細長茄子代替.  一樣斜切1公分左右的厚度. 

3. 1 把綠蘆筍折去尾端粗糙的部分. 

4. 1 盒蘑菇, 大的切4等分小的切半. 

5. 2-3顆的紅彩椒或是其它你喜歡的顏色彩椒. 

6. 香蒜粉. 

7. 海塩和新鮮黑楜椒. 

沾醬: 

1. 3 大匙好品質的義大利香酥. 

2. 1 小匙的覆盆子或是草莓果醬. 

3. 1 小匙的義大利瑪莎拉甜酒. 

4. 新鮮的黑楜椒. 

簡單地將所有的沾醬材料混合在一起.  隨著自己對酸甜辣的喜好做調整.  

烤櫛瓜, 茄子, 綠蘆筍和磨菇: 

將這些蔬菜裝在塑膠袋裏, 淋上橄欖油和灑上香蒜粉, 翻拌均勻.  塩巴和黑楜椒在蔬菜要烤之前才灑上, 如此一來塩才不會帶走水份的流失.  

在烤盤上用刷子淡淡的抹上一層油用大火加熱.  在炙烤的過程當中保持鍋裏的潤滑, 鍋中才不會燒焦. 

放上蔬菜在烤盤上, 等一面烤上色後再翻面.  每面約2分鐘左右, 開始出現柔軟少許的汁液便可.  * 避免多餘的翻動, 蔬菜才能多汁有著漂亮的烤紋. 

烤甜紅椒: 

將整顆甜紅椒抹上蔬菜油, 放在直接的火焰上烤至燒黑.  蓋上抹布或是膠膜冷卻後, 溼氣能幫助去皮.   你可以像大部分的人用廚房餐巾紙抹去外皮, 但我個人偏好用湯匙刮下.  請手輕一點別留失了紅椒內的甜汁, 別浪費了.  * 切勿冼淨 !!! 

如果你想多做些或是放久一點, 把你要裝的瓶子或容器用滾燙的熱水先燙過.  

壓碎1-2顆的蒜頭混合一些橄欖油.  我會直接用剪刀把炙烤過後的紅椒直接泡在蒜油𥚃.  在炎熱的夏天裏如果你喜歡淸爽直接的味道, 我會把油換成煮遇過的水對上白醋代替橄欖油, 蒜頭依舊.  

這些烤蔬菜不僅僅是任何一道食物的好配菜, 更棒的是如果加上一片有厚度的新鮮馬薩瑞拉起司, 便能做成很棒的三明治.  那瑪莎拉甜酒像香水一樣, 引領你到甜的覆盆子口味, 再進入那義大利香醋 ..... 好吃, 好吃, 好好吃喔! ~

How to make clear soup ? 如何煮好清湯 ?

Most of time, I do enjoy to play food  with all kinds of spices, because it's fun and exciting.  This is just like I got a very simple dress or a plain cute top too, then I could pair it with lots all different kids of accessory to show my creation and personality.   It's the same ideas as I adore food its own simplicity.   When was the last time you still remember the flavor of pork by itself ?  how did it taste like to you ? Perhaps, beef, chicken or some other vegetables and fruit too ?  

I was very pleased that I found out a pack of pork in cubes sizes with nice marble, and the color is almost pink at American supermarket yesterday.   Lean meat usually is pale, light in flavor, and the dark meat is usually around with fat, color red, deep in flavor.  But the best tasting meat is around the bones, if you spend enough time in the kitchen with the grandma or mom, then you should notice that.  This is exactly the pork that I got.  

I also found this waxed turnip is very interesting, looked like the " big head vegetables"  that my grandma would get during the special holiday.  She would cut it into thin slices and simple quick sauté with a few scallion and oil.   Well, I never had it when I was a kid.  Just felt very wired somehow and didn't know why? If I have any chance to see that vegetable again, I will definitely give it a try then ! 

Since I got these two fresh beautiful ingredients.  I decided to make the clear pork soup, and how to make the clear soup.  There are few requests from my cooking experiences and some other great chefs.  

1. Blanched meat with cold or hot water?                                             

Meat without the bones are less blood, just simply blanch in the hot boiling water, when the outer layer got perfectly turn white and sealed, no blood shows, rises under the cold water.  It would be ready to cook.  Meat with bones are more residue, so cook with the cold water instead.  When the water temperature gradually rise, it will cook the resiuse and blood out of the bones better.  It's the same idea to cook meat till change the color and no blood appears, discard the dirty water, drain the meat, rinse it with cold water well, add in the fresh cold water and be ready to cook.  

2. How much water do I need when I am trying to make soup ? 

If your meat without bones.  The water you add should be just less than 2 inches above for all your ingredients, so the flavor won't fake out.  But, If your meat with bones, you can add double or triple the water content for all the ingredients. 

3. High or low heat to make soup ?                          

I usually use high heat to bring the water to the boiling point then turn the heat low right away and remain the small bubbles boiling.  By this way I could save more time to finish cooking my soup or stew.  You just need to remember, the higher water boiling interaction with food will cook out more meat and bone's flavor to the soup.  Therefore if I want to enjoy the meat more.  I will keep the heat low, after the boiling point.  On the other hand, if I want most flavor in the soup.  I definitely will choose the meat with bone and use high heat to make the rich broth.  

4.  Should I add in with cold water or hot water when the water evaporates during the cooking process?                                  

Well, do you remember " higher water boiling interaction with food would release the flavors from the bones and meat itself to the soup. " So, I wouldn't add in the hot water when I try to make the clear soup, but I would  add cold water for rich broth. 

5. Lid or no lid? 

As long as you control the the heat temperature.  You should notice the heat will get a little higher with the lid on, because we create the more steady temperature inside the cooking pot.  Food will be cooked more evenly through, meat is more tender and easier to falling apart.  But, if you like the soft texture with some bites in it.  I would suggest you cook you soup or stew without the lid on.  Because temperature cook food through outer layer to inside, lack of closed environment, but because of of this reason that we could got that texture with some bites in it.   

6. The last important thing you should know the cooking time for all different ingredients. 

What ingredients need more time or less time to cook, so you can decide when to add in the cooking process.  Large sizes and hard food such as carrot, daikon takes longer to cook, so I would cook them from the beginning.  Potatoes, yum, taro content more starch, good with stew to thick up the sauce and less time to cook through.  But if I want it to thin up the sauce, then I will add it in the front stage of cooking process.  Of course, I will always united the sizes, so the ingredients can be cooked  at the same time.  On the other hand, you can fry or bake all this starch vegetables to seal the outer layer before you cook or add in the cooking pot the last 20 minutes, keep low heat, do not stir.  Soup will be remain clear and see through to the bottom.  

I guess that's enough talking now !!! Are you ready to make some soup with me ? Here is my clear pork soup with wax turnip and butter beans. 

Ingredients: 

1. 2 pounds of pork, cubed about 2 inches in size. 

2. 1 wax turnip skinned, cubed about 2 inches in size.  

3. 1 can of butter beans, rinsed well with cold water and drained. 

4. 1 straw of celery simply break it two parts so it would fit in the pot. 1/4 cup more diced to refresh the soup before you served. 

5. 1/4 cup of roughly chopped cilantro.    

Blanched the pork in the hot broiling water till the color change to white, no blood shows, rise under the cold water.  

Add in the wax turnip, 1 straw of celery, and clean water less than 2 inches above with  all the ingredients.  Bring it to the boiling point, turn the heat down right away, keep the small bubble broiling point.  Seasoning with tiny salt in the beginning of cooking but not fully salted, so all the ingredients will be enhance the flavor, but won't break it down too quickly.  Adjusting the saltiness in the end of cooking. 

You can cover it with or without lid, it's your own choice of your meat textures.  

Cook about 1 hours till the meat is fork tender.  Add in hot water if the water evacuated during the cooking process.   " Do not stir !!! ".  I guaranteed your soup will be full of flavor, clear to see through bowl. Discard the celery straw, then add the butter beans in the end, just to warn it up.  Sprinkles few diced celery and cilantro to refresh the flavors before you served.  

I like to dip this sweet tend pork in some good quality soy sauce, and that wax turnip are pretty interesting just like the marriage of the daikon and sweet potato.  The soft creamy butter beans are busting out the its own skin when I bite into it, then that refresh sweet soup just so lovely.  This is a truly simple comfort, and I can eat this whole day and every day, and never get tired of it !!! 

Follow this way to cook your soup and switch to any ingredients that you like.  Just enjoy the simple life with a little bit more attention.  

大部分的時間我喜歡把食物和各種不同的香料結合在一起, 總覺得有趣而且令人興奮.  那就好比是買了一件簡單大方的洋裝或是可愛的上衣一樣, 接下來我就可以放上不許多不同的配件來展現我的創造力及個性.  這也同樣的代表著我喜愛食物本身的簡單風格.  還記得你最後一次食用豬肉本身的味道嗎？它對於你的感覺是如何呢？或者又是牛, 雞肉的味道還是其它許的蔬菜與水果呢？

我昨天很慶幸的在美國超市買到了一包顏色近淡色粉紅的豬肉約一口大小的尺寸.  瘦肉通常顏色較白, 味道也較淡.  深色的肉則多數有肥肉環繞著, 色紅, 味道也較豐郁.  但最好吃的則是在骨頭附近的肉.  如果你常花很多的時間和奶奶或是媽媽待在廚房裡的話, 你便會注意到這些.  而我所買的豬肉正是這些.  

我還發現了一樣有趣的蠟皮蘿蔔.  它看起來好像是以前奶奶過年過節會買的" 大頭仔薺 " .  奶奶會把它切細絲, 用一點䓤和油快炒.  在我曾是位孩子時卻從未嘗試過, 就是覺得奇怪也不知道是為了什麼? 假使我還能有機會再見到那蔬菜.  我定會好好的嚐一嚐! 

既然我採買了這兩樣新鮮的材料後, 我決定就來燉個豬肉清湯吧, 但如何來做清湯呢？有些要求是從我的經驗和別的大師裡學會的.  

1. 川燙於冷水或熱水中呢？

肉不帶骨的血水較少, 簡單的在滾水中川燙至外層顏色變白, 表面鎖住風味, 沒有血水, 冷水沖洗乾淨即可用來烹煮.  肉類帶骨的較多的殘留物, 所以用冷水替代來煮.  當水溫逐漸增高時, 骨頭裡的渣渣和血水較容易被適放出來.  同樣的方法煮至肉的顏色變了, 無血水出現.  倒掉污水, 肉瀝乾, 用冷水洗淨, 加入乾淨的水便能烹調了. 

2. 煮湯時該加多少水呢？ 

如果肉本身是不帶骨的, 總水量最好不要超過所有材料的2吋高.  這樣湯的味道才不會淡掉.  假使肉是跟著骨頭的, 你大可以加入總材料二倍甚至於三倍以上的水量.  

3. 高溫或低溫來煮湯呢？

我通常喜歡用大火將水煮至沸點, 然後再馬上改至小火.  讓鍋裡呈現出小水泡的狀態下慢慢燉煮.  這樣一來我就可以省下許多燉煮的時間, 但是你必須要記得的是, 高度的水溫波動便容易把肉和骨頭本身的味道煮到湯頭𥚃.  所以呢？我如果想要享受的是肉本身的風味, 我會在沸騰之後保持小火, 並且保持湯的清澈.  另一方面,  我則會選擇帶骨的肉, 並且用大火來熬製濃郁的湯頭.  

4. 如果在煮湯的過程中水分蒸發了, 那是得加冷水或熱水呢？

還記得嗎?  " 高度的水位沸騰流動的作用會容易讓肉和骨頭的風味釋放於湯中嗎？" 所以當我煮清湯時我會加入熱水, 然而, 如果我要做的是濃郁的湯頭, 便是加冷水. 

5. 加蓋或不加蓋?  

如果你能掌握了溫度的控制.  你應該會注意到蓋上鍋蓋的溫度會稍微高一些, 因為你在鍋中製造了一個較穩定的溫度環境.  食物也較容易均勻的熟成, 肉質也較柔軟且用筷子一撥即開.   但如果你喜歡的是肉的外層雖軟卻又帶點咬感, 我則會建議在燉煮滷的過程中是不加蓋的.  因為溫度會從食物的外圍進入, 少了一個悶的作用, 所以也才多了一個帶咬勁的口感! 

6. 最後必須要知道的重點是了解各式食材的熟成時間. 

什麼材料需要多一點的時間烹煮, 什麼又是需要較短時間.  所以你可以決定何時放入什麼食材.  尺寸較大的或是較硬的食材通常需要較多的時間煮熟.  好比紅白蘿蔔需要較長的時間熟成, 所以我會在一開始就放入了.  馬鈴薯, 蕃薯, 芋頭和澱粉值較高很適用於拿來燉煮, 讓湯頭變得濃郁.  雖然熟成時間較短, 但如果一開始便放入一起烹調則能達到湯汁綿密的效果.  當然我還會統一食材的大小尺寸, 這樣才能讓熟成時間一致.  另一方面, 如果你想要的是清湯, 這些含澱粉食材也可以先過油炸過或烤過定型後再烹調, 或是在最後20分鐘內放入, 保持小火, 而且不隨意攪拌.  如此一來湯頭依舊清澈.  

我應該聊的夠多了, 你準備好和我一起來做豬肉清湯和蠟皮蘿蔔以及奶油豆了嗎？

材料: 

1. 2磅的豬肉, 切塊約2吋大小. 

2. 1顆蠟皮蘿蔔, 去皮, 切塊約2吋大  小. 

3. 1 罐奶油豆, 用冷水洗凈瀝乾後備用. 

4.  1 根西洋芹折對半方可入鍋.  再加1/4杯的西洋芹切末, 上桌時提味用. 

5. 1/4杯的香菜末. 

在沸水中川燙豬肉至顏色變白, 無血水, 然後冷水下洗淨. 

加入蠟皮蘿蔔, 一株西洋芹, 別高過於所有材料2吋以上的淨水.  煮沸後馬上改小火, 保持湯裡面的小泡泡沸騰點.  點些少許的塩, 但不足全味.  這樣食材就會有風味而且在烹煮的過程當中, 食材的味道才不至於流失的太快.  在烹調的最後再次做鹹度的調整.  

你可以依照自己喜歡的肉質咬感選擇蓋鍋或不蓋.  

約煮1小時左右直到肉質柔軟可以用筷子劃開.  如果水份在烹調的過程中蒸發掉了, 加入多的熱水.  "千萬不要攪動! " .  我向你保證你的湯一定可以清澈見底.  丢棄那株西洋芹, 加入奶油豆熱一下便行.  上桌食用前灑上芹菜珠和香菜末提味.  

我喜歡將這些柔軟的豬肉簡單的沾上些好醬油食用.  那蠟皮蘿蔔很像白蘿蔔和甜蕃薯的結合.  嘴裏咬開奶油豆表皮時所爆出來的綿密, 還有那份湯頭的新鮮甜美.  這是一種真實又簡單的溫暖.  我可以吃上一整天或更多的天數, 也不會厭倦! ~ 

依照這樣的煮湯方式隨意更改材料吧！多花那麼一點點的心思, 好好地, 簡單享受人生 !!!

Mr. Kale 凱爾先生

Mr. Kale is a tough big guy with the dark green curly hair.  He often is not too playful, but he is surely a decent man with lots of goodness to enrich your life, if you get to know him well. 

When you first meet this tough guy, you will never want to mess up with him, unless you are tougher than him.  I will suggest you to bring some sweet smile and aromatic senses to visit Mr. Kale first, then you will quickly get ready to see the real side of him.   Then, toast him with some wine.  As you know, wine always soften people's minds, and bring each other closer.  Keep bringing him someone friends with the same great vivid personality just like him, and let them to complement their each other.  Fun will be starting and all over around.  

What ????  As I was reading this Mr. Kale to my little boy.  I thought He would think that I was going nuts, but he did understand what was I talking about ..... So I will assume that you know, Mr. Kale is a very nutrition dark green vegetable.  

Cooking time: 5 minutes.

Server 4-5 people.

Ingredients: 

1. 1 bundles of kale, take the hard stems off and break it into  the bite sizes.  Rinse in the cold water then drained.  

2.  1 onion thin sliced. 

3.  1 teaspoon of garlic powder or 2-3 fresh garlic rough chopped. 

4. 1/4 cup of white wine will be awesome, but water is fine. 

5. Salt and black pepper.

6. 1/2 cup of purple olives, and it's own juice or oil.  

Sauté onion and garlic till transparent and fragrant with medium heat.  

Add in the kale and toasted well, follow in the wine or water right away, cover with lid.  

Adjust heat to high and cook about  1-2 minutes, when the hard color green "start getting" tender, then kill the heat right away.  

Add in the purple olivers, and its own oil or juices, stir gently! Wa la!~ 

Onion and garlic are sweet and aromatic, wine perfectly soften the  kale with flavor.  That purple olives just make kale so stand out.  Great acidly to balance the sweet onion, and brights up the hardy kale too.  Love the olives texture between onion and kale.  All that sweet, savor, hardy favors are circling in my mouth.  My mind feels pleased !!! 

Now, I just need to convince my kids to eat purple olives ..... One step at the time, right ?! ~ 

凱爾先生是一位壯碩的漢子, 他有這一頭深綠色的捲髮.  他通常也不有趣, 但如果你認識了真的的他.  他絕對是一位很有深度的人, 足以豐潤你的人生.  

當你最初遇到這位硬漢子時, 最好不要惹火它.  除非你比他更強悍.  我會建議你帶著一些甜美的笑容和芬芳的氣息去拜訪凱爾先生.  然後你便很快的你認識了他真實的一面.  接著再敬他一杯酒吧! 酒這玩意總是能軟化人的思想, 讓人與人彼此之間的距離更靠近.  之後再介紹給他一些和他個性一樣鮮明的朋友, 讓他們都能替彼此產生光芒.  有趣的事就會從週遭開始 ..... 

什麼???? 當我在唸這篇凱爾先生的文章給我小兒聽時, 我想他應該會以為他媽咪快瘋了.  沒想到他居然了解我在説什麼 ..... 所以我就假設你們應該也都知道凱爾先生是一種很營養的深綠色蔬菜.  

烹煮時間: 5分鐘.

4-5人份.

材料: 

1. 一把羽衣甘藍菜, 去莖梗, 撕成入口尺寸片狀.  冷水洗凈後瀝乾. 

2. 1 茶匙的香蒜粉或是2-3顆的蒜頭隨意切塊. 

3. 1/4 杯的清酒或白酒.

4. 塩和黑胡椒.

5. 1/2杯的紫橄欖和自身的浸泡油或汁液. 

用中火將洋蔥炒至顏色半透明,和蒜頭的香氣釋出. 

放入羽衣甘藍菜拌勻, 隨後入酒或水, 蓋上鍋蓋. 

調整火候至高溫, 約1-2分鐘直到羽衣甘藍菜"開始"變軟, 馬上熄火. 

加入紫橄欖和它自身的浸泡汁液或油, 輕輕的拌勻! ~ 鏘鏘!!! 

洋蔥和蒜頭帶甜且香氣足, 白酒充份的軟化了羽衣甘藍菜還多了一份香醇.  那紫色的橄欖讓羽衣甘藍菜顯得格外出色.  恰到好處的酸氣平衡了洋蔥的甜, 也讓羽衣甘藍菜的表現更清新.  我還很喜歡紫色橄欖的口感剛好介於洋蔥和羽衣甘藍菜之間.   所有的甜鹹濃郁的味道在嘴𥚃徘徊.  我的腦海裏充份的被取悅 !!! 

現在我須要做的是, 說服我的孩子們嚐嚐這些紫橄欖 ..... 一步一歩慢慢來, 對吧 ?! ~ 

一杯的青花甘藍菜: 抗炎, 抗氧化, 比牛肉更多的鐵含量, 134%維他命C, 684%維他命K, 206%維他命A, 33克卡洛里, 0脂肪.