尼泊爾奶油雞～
尼泊爾奶油雞～
尼泊爾深受印度文化影響，但基於宗教理由人民偏好素食，
故食物比較少油和健康，一度印度馳名的牛油雞於尼泊爾純樸簡易化中走出當地的特色⋯
香料味濃郁但不辛辣加上做法簡單，故適合喜香草但又忌辛辣勁道的各位一試～
材料：
雞脾肉 2 個 或是半個雞⋯ 400-450克 切中小方塊（大塊不易入味，太小塊不易起筷）
小蕃茄 6-8 個（切半）新鮮車厘蕃茄原汁原味*
香料：
1: 新鮮薑大約1小塊，紅葱頭2-3個，和蒜頭1個樁碎備用
2: 黃薑粉（turmeric powder) 1 tsp
3: 印度混合香料（garam masala) 1 +1/2 tsp
4: 芫荽粉 （ ground coriander seed) 1 tsp
5: 豆䓻粒 （cardamom seed) 少許 4-8粒⋯作用增添香味*
做法：
1: 鷄肉切方塊加入各香料半茶匙，鹽 1湯匙、黃糖 2湯匙拌勻、醃最少30分鐘，備用。
2: 預熱焗爐350 F 10分鐘、放入雞塊於鍋中每面焗5分鐘，
最後加入大約1湯匙牛油於雞塊上再焗 2-3分鐘、熄火內焗備用
3: 燒熱鑊，少許油加入薑、紅葱、蒜，再加入餘下香料中火炒香蕃茄，半杯水煑開至滾⋯
試味（加入少許鹽和糖調味）
4: 倒出過濾汁液再回鑊；倒入焗烤雞塊，再中火炆煮3-5分鐘至香味溢出,
再收汁至適中， 最後加入奶油,原味乳酪（fresh cream, plain yoghurt)，，拌勻
試味，即成。
註～此食譜分享來自萬能的尼泊爾姐姐😎
露筍蝦餃～@Rosacooks
露筍蝦餃～@Rosacooks
意式雲吞意式醬汁中式手法，習中西流行大全、Fusion是也！
{可是派對或新年招待朋友小食,不錯的介紹}
露筍醬汁（Asparagus Pesto)也可伴意大利麪或沙律，不妨試試新鮮感的新口味！
材料：
1 ：蝦8-12隻（3-4人份量）對半切開、去腸、潔淨瀝乾
2 ：餃子皮酎量
3 ：露筍 200gm （去粗根部）新鮮芫茜一把( 1/3杯⋯50 ml 如不喜芫茜
可用新鮮basil 代替）
4 ：芝士 Parmesan cheese 1/3杯 （75 ml)
5 ：任何堅果如⋯杏仁、合桃、松子仁（乾烤2-3分鐘）3 tbsp
6：新鮮檸檬汁液 2 tbsp 少許檸檬皮碎 （不用太多否則苦瀝）
羅勒醬（basil paste 1 tbsp)
步驟：
1：蝦下黑胡椒粉少許,生粉、糖(各1tbsp)稍醃片刻
2：露筍刨去粗外皮 ，切粗根部 ，切段 備用
3：露筍切段、芫茜、芝士 、烤杏仁放入攪拌器磨碎、再加1/3杯橄欖
油 成醬汁、 最後加入檸檬汁、羅勒醬拌勻備用
4：蝦仁沾少許生粉放入兩塊餃子皮中，邊緣沾水曡實成西式餃子狀⋯
再用曲奇圈環模出
5：鍋中注滿水，加少許油和鹽大滾，放入蝦餃子拖水3-4分鐘倒出、瀝乾
6：熱鍋下少許煮用橄欖油煎香餃子（每面大約分半鐘）盛起⋯
7：原鍋下1/2醬料爆香、加入煎香餃子拌勻、上碟，巧手中西合璧露筍餃子即
成！
註：露筍醬汁不用一次用完、可以用一半⋯試味，喜濃味才加上餘下或留下一半拌意粉、一味兩用
Asparagus Pesto Dumpling ~
Asparagus pesto dumpling ~
With a swipe of asparagus pesto and shrimp as fillings , it is a cozy and satisfying dumpling as appetizer on your plate or even a sweet easy dish on celebrating Summer weekend with family and friends, why not ?
Ingredients ~( 4-6 serving )
1- shrimp…10-12 pieces …..devein , clean and drain, set aside
2- round-dumpling wrappers ..some
3- asparagus …200 gm , gently removed the bottom crust of the asparagus with a planner , and cut all into very short strips , set aside.
4- a handful of coriander , and fresh basil , chopped and shredded into small pieces , set aside
5- parmesan cheese 1/3 cup ( 75 ml)
6- walnuts- some , and toasted. set aside .
7- fresh lemon juice..2 tablespoons
8- avocado oil… 3 tablespoon for panfry the dumpling
9- olive oil…1/3 cup for blending the pesto
Steps~
1- season shrimps with pepper , sugar and cornstarch 1 tbsp each.. 5-10 mins before cooking
2- put shredded basil, coriander , toasted walnut , shredded parmesan cheese with 1/3 cup of olive oil in a food processor until smooth as paste , then add lemon juice at last , salt to taste.
3- put the shrimp in-between two round-dumpling wrappers , firm the edges of the wrappers with dash of water…(place a fork and press firm on the edges as to form a shape , optional )
4- bring a pot of dash salted and oiled water to boil , put the shrimp dumplings onto it , bring to boil and drain after 3-4 minutes.
5- panfry the dumplings both sides with medium heat for 2 minutes , dish up and set aside.
6- use the same pan to sautee’ the pesto , add the dumpling back to the pan again and stir evenly , dish up , done and enjoy.
***( put half of the pesto first , taste and add more if necessary , save the rest for later as dip sauce if necessary too)😁
Salmon & Asparagus light-creamy soup
A quick simple soup dip with scallion pancake came up less than half hour , it is an ideal meal with a friend on an early summer afternoon. 😍
Ingredients : 2-3 servings
1 - 400 gm pink salmon belly , cut into small square pieces..1+1/2 inches
- dash salt and pepper to taste
2- asparagus.. one small bundle around 10 stalks .. peel the bottom crust with a planer , and cut all into short strips
3- 4-5 garlic cloves , diced.
4- avocado cooking oil… 3 table spoons….
-1 tbsp.. for panfry the salmon , 2 table spoons for panfry asparagus
5- chicken broth.. 500 ml and water 100 ml
6- 3 cups of light cream and 1 cup of Alfredo sauce
7- cheddar cheese..15 gm , dry oregano leaves..1 table spoons.
8- salt and pepper to taste
Side dish~
0ne package of frozen - ready made scallion pancake , it is easily found at lots Asian food stores
Steps~
1- In a deeper pan , saute’ garlic with 1 table spoon oil , and panfry salmon pieces with medium heat about one minute of no flapping , dish up and set a side.
2- use the same pan , saute’ the asparagus till fragrant , add the chicken broth and water , then cheddar cheese and dash with the Oregano leaves , bring to boil .
3- pour the panfried salmon pieces onto the pan , add the sauce and cream , stirring gently till slightly boil, turn off the heat and a full meal is done.
Panfry the ready-made scallion pancake as a side dish with the soup , is a very nice and easy match here. 😎
奶油班蘭蝦仁意粉～fusion的南洋風味
奶油班蘭蝦仁意粉～fusion的南洋風味
~ 西式意粉加入新鮮奶香班蘭汁,再配上奶香蝦仁,
新配搭,新口味,不錯呀!
材料:
1：意粉400gm 蝦仁300 gm
2：小青瓜4-5條 青蔥2-3條 紫蘇葉（basil)2-3片 3：新鮮班蘭汁1杯（200ml) 全脂奶50ml 牛油30gm
預備步驟⋯
1：新鮮班蘭葉大約90gm ，清洗、切小段加100ml水入攪拌機磨成汁過濾備用⋯ 可早預備冷藏
2：蝦仁去腸開片，少許鹽清洗，瀝乾下1茶匙糖，1湯匙全脂奶（8-10ml) 稍醃片刻
3：小青瓜畧去皮、切幼長條、青蔥切絲備用（不用下鹽出水，新鮮切幼條即可）
4：班蘭汁加入20ml牛奶、拌勻備用 做法: 1:意粉於滾燙水鍋中,加入少許鹽、油、大火煮開 8分鐘,取出瀝水
2：熱煱下牛油、意粉，下調味（魚露、美極醬油各1湯匙⋯ 可自行按口味加減調味） 倒入班蘭牛奶汁，中火略炒至收汁乾身，上碟, 青瓜青葱絲置於意粉上。
3 :蒜頭蝦仁熱油中火爆香，一茶匙粟粉拌勻二湯匙牛奶 成醬汁加入抄勻（不用大力翻炒）待蝦仁轉色味香 就可置於青瓜意粉上，再加上紫蘇葉即成
註：上桌後享用前可趁熱拌勻所有材料，班蘭奶香意粉即成，別一番南洋風味
Simplify Homemade Lobster Soup ~
Simplify Homemade Lobster Soup ~ leftover version
Jan. 22
Written By Rosa Book
This recipe escapes the traditional complicated process of making a bisque., just simply with the Asian lobster stir-fry leftover shells and meat together converted into a deeply flavorful soup .. seasoned with tomato broth , it is really easy and simple to lighten up your fancy leftover, my humble creation😎 2016…2024
Fusion Lobster Bisque from a bit - East to West😀
Ingredients for serving 3-4 :
1 - leftover lobster shell and meat as shown below…
*shell and meat from Stir-fry lobster
( ***squeeze the meat from the shell and set aside )
2 - one fresh tomato , one canned tomato paste
3 - 2 shallots chopped, 5 cloves garlic mince
4 - 3 cups no salt added chicken broth
5 - hot sauce , table cream and olive oil or butter ….. 1 tbsp each
Steps :
1 - wash and cut lobster shells into pieces, toss until fragrant
2 - blend the tossed shell with chopped shallots and garlic with one tablespoon butter till fragrant
- blend the mixture in a blender with 2 cups of water till fine..
3 - pour the mixture onto a pot, add 3 cups of chicken broth and bring to boil
- once boiling , gently simmer 10 minutes more as lobster base.
4 - strain lobster stock and extract as much liquid as possible….
a: Peel and diced the tomato ..
( soak the tomato under boiling water 5 mins , and drained from running cold water before peeling )
b : in a small pot add one cup of water onto the canned tomato paste with the fresh diced tomato , bring to boil as tomato broth
5 - pour above canned tomato stock onto the lobster base pot , bring to boil… .
6 - turn off the heat , carefully using an immersion blender to smooth the soup
7 - add 1 tablespoon olive oil or butter, dash hot sauce and salt to taste , gently stir well….
- finally add cream and meat , done and serve hot.
Add coriander as desired😋
2016 version…steamed the lobster tails and drained the broth as clear lobster soup , nice and easy too..😁 my easy cooking easy life😉
Fusion Sesame Chicken Salad
Fresh mixed greens and sliced apples are paired with roasted chicken breast slices , in addition of Asian sauce makes this salad a protein rich meal on my bowl or plate , lunch or dinner and it is always perfectly fitted for my diet plan once a while😎
Ingredients~ 2-3 servings
1 - roasted chicken breast.. 2 big pieces
2 - mixed greens..one small prewashed package
3 - cherry tomato…10-12 cut into halves
4 - 2 small apples , slice and soak in salty water 15 minutes , drain and set aside
Sauce~
1 - smoke sesame oil ..2 tablespoons
2 - sweet soy sauce .. 2 tablespoons
3 - Sushi vinegar , rice vinegar ..2 tablespoons each
4 - Osmanthus syrup..3 tablespoons
***combine all in a bowl , mix well and set aside.
Steps:
1 - cut tomatoes into halve , dash with toasted sesame and sesame oil before layer on the salad bowl
2 - Avoid cross - contamination , use a meat cutting board slice the roast chicken breast in thick slices
3 - In a large salad bowl , first place mixed green salad then apple slices , tomatoes and chicken slices accordingly , pour dressing over and toss . Garnish with toasted sesame , done and enjoy.
🧡 A fusion of Asian and Western ingredients and flavors mix-and match with my left-over roasted chicken is always my one meal a day plan before my holidays😁
牛油菓煙肉意粉@Rosacooks
牛油菓煙肉意粉@Rosacooks
牛油果幼滑得宜，無論配合冷、熱葷均恰到好處，且營養非常全面，公認'靚脂肪'，配襯意粉又是一度受歡迎的主食或配菜，今次加入常用的煙肉粒，櫻桃茄⋯濃淡剛剛好，不膩不寡，週末動手試試吧！
材料：
A-牛油菓醬
1：熟牛油果 2個
2：羅勒葉 15gm 清洗,熟水浸過切碎備用
3：新鮮檸檬汁 3湯匙、
4：橄欖油 3湯匙 鹽、黑胡椒粉少許
5：蒜頭3粒
B-
1:意粉300gm 3-4 人份量
2: 煙肉粒（可以用煙肉切粒） 50 gm
3: 櫻桃茄 50gm
4：黑蒜3粒（可加可不加）
步驟：
1：牛油菓切開去核，肉取出備用
2：燒紅鑊加入少許煮用橄欖油爆香蒜頭、炒香煙肉粒⋯取出蒜頭
3：牛油菓肉、羅勒葉、蒜頭放入攪拌機磨碎、加入橄欖油、檸檬汁拌勻成醬料
備用
4：大鍋滾水中加入少許鹽和油，意粉圈圈手勢放入，中火煮開8分鐘，倒出
5：熱鑊中火加入煙肉粒丶櫻桃茄丶意粉快炒，最後加入牛油果醬，熄火，拌勻
即成
註：加入黑蒜味道更佳，更健康，但可隨口味略過
牛油菜醬汁配上不同配料..紅燒骨, 海鮮, 不同美味, 好啊! 😋
Blog Post Title One
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.
Blog Post Title Two
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.
Blog Post Title Three
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.
Blog Post Title Four
It all begins with an idea.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.