煮在疫下 – 25 May 2020

已經踏入六月，世界繼續紛亂，我只好繼續在廚房尋找我的安寧！

It’s Jun already!  The world is still messy (or even worse).  I can only stay in my kitchen to seek for some peaceful moments.

回看上週做過的料理感覺比較平淡，好像沒有太多的意外也沒有太多的驚喜。Looking back at what I’ve made last week.  It seems to have no big surprise nor disappointment.

1. 香煎豬柳配洋蔥白汁 Pan Fry Pork Tenderloin with White Onion Sauce
2. 洋蔥番茄燉牛肉 Stewed Tomato Beef
3. 薑黃花椰菜飯 Turmeric Cauliflower Rice
4. 香蒜芝士雞翅 Parmesen Garlic Wings
5. 肉碎生菜包 Lettuce Wrap with Minced Pork
6. 香煎餃子 Pan Fry Dumplings
7. 墨西哥辣豆醬 Mexican Chili
8. 檸檬香蒜烤豬柳 Lemon Garlic Roasted Pork Tenderloin
9. 薑蔥蓉雞 Stir Fry Chicken with Green Onion and Ginger

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上週主題是Wings Night，雞翅是典型的一種所謂的Bar Food，在上海的時候，每逢週三都是Wings Night，也跟其他什麼Taco Tuesday, Burger Burger Night一樣買一贈一（雖然本身已經是兩塊錢人民幣很便宜），一般在外面吃的雞翅肯定都是炸的，感覺相對更不健康，在家裡做，可以用烤箱，只要放在一個架上烤，抹上油和加鹽黑胡椒，400F烤30-35分鐘，也能做出像炸的感覺，下面一定要放個盤子盛著雞翅烤的時候滴下來的油。

Theme of last week is Wings Night.  Wings are a classic bar food.  When we were in Shanghai, we often go to some American Bar to enjoy the so called “Wings Night” which is basically again “buy one get one free”.  Most of the wings you eat outside are deep fried which make this dish even more unhealthy.  When you do it once in a while at home, you can bake them in the oven.  Marinate the wings with olive oil, salt and pepper.  Put them on a rack (with a tray underneath to catch all the oils coming out from the wings when baking).  Bake for around 30-35 mins at 400F.  It will taste like deep fried while slightly more healthy as all oils is gone.  

醬汁隨大家喜歡，這次我做的是香蒜芝士，做法很簡單，只需要在小鍋中放黃油把蒜蓉炒香，再加入Parmesan Cheese，黃油、蒜和芝士的量隨你喜歡，呵呵，加少許鹽、黑胡椒調味，再加一點乾香菜末，雞翅烤好放在盤子，淋上醬汁拌勻就可以開吃啦！

There are many choices of sauce when it comes to wings.  I’ve made Parmesan Garlic this time.  Heat up butter in a small sauce pan butter and then stir fry the garlic.  Then, add parmesan cheese.  You can add as much butter, garlic and cheese as you want.  Season with some salt, black pepper and dried parsley.  Pour them over the baked chicken in a big bowl and stir well.

來美國後，老實說做西餐比較多，但我也堅持一周要做至少兩次中餐，比較我這個香港胃早在兩個月前已經好想念香港美食的味道，這週做了生菜包，西人說這也是在這邊中餐廳能吃到的中菜，我以前分享過比較生菜包的食譜，來到了美國，買不到一些需要的材料，只好中菜西式化一點的做法，用了洋蔥、胡蘿蔔粒、黃瓜粒，炒的時候也用了這邊外國廚師煮中菜很愛的海鮮醬，增加一點這週西式中菜的味道（突然想念豉油西餐！），當晚也煎了之前包的高麗菜豬肉餃子，成功做出非常脆和有點焦的底！

Since I came here, I have cooked more western food than Chinese.  However, I would insist to make Chinese dinner at least 2 times a week.  My “HK Stomach” is missing my home town food so much!  This week, I have made this Lettuce Wrap with Minced Pork which Mr Large said there is such a dish in the Chinese restaurant here too.  I have shared a more traditional recipe of this dish before.  However, since I can’t find some the ingredients I need, I have decided to westernised this dish a little.  Add onion, carrot and cucumber and also Hoisin sauce which I found quite a lot of Western Chef will use when they cook Chinese dish here.  This makes this Chinese dish a little “western” (I miss Soy Sauce Western food!).  I’ve also pan fried the dumplings I’ve made earlier and frozen in the fridge.  The bottom of the dumplings is so crispy and delicious.

這週的最後一天還給自己做了最愛的薑蔥蓉雞和粟米湯，完美結束了這一周.  On Sunday, I’ve made us another Chinese dinner with my favorite Chicken with green onion and ginger and also corn soup!  

其實這週本來很想分享墨西哥辣豆醬的做法，早在上海的時候已經在西人的要求下嘗試做，在上海很難買全所有需要的香料，香料這邊都全了，聽西人的要求嘗試用所謂的slow cook做，味道還可以，但我覺得還有進步的空間，過兩周再做成功再跟大家分享經驗！

I was planning to share my experience of making the Mexican Chili.  When we were still living in Shanghai, Mr Large has requested to make this dish.  However, it’s a bit hard to get all spices needed.  Now, I have all the spices and have tried 2 times.  This time I used Slow Cook as requested by Mr Large as an experiment.  It’s still pretty good but I would like to master better the dish before I share my experience.  Will do so in the coming two weeks!