Afleveringen
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Hot & Sour Soup and Shanghai Veggie Rice
酸辣湯和上海菜飯
酸辣湯材料(Hot and Sour Soup ingredients)：
豬肉絲Pork Juliene
豬紅Pork Blood Clot
豆腐Bean Curl
木耳絲Wood Fungus Juliene
荀絲Bamboo Shoot Juliene
大紅淅醋Zhejiang Red Vinegar
老抽Dark Soy Sauce 5ml
辣豆辨醬Spicy Bean&Chili paste
雞蛋一隻Egg 1pc
高湯Chicken Broth
鹽 Salt
上海菜飯材料(Shanghai Veggie Rice ingredients)：
蝦米Dried Shrimp Chopped
雪菜 Shanghai Snow Lettuce Chopped
冬菇Strew Mushroom Chopped
小棠菜Shanghai Bak Choi Chopped
白飯 Steamed Rice
高湯 Chicken Broth 50ml
鹽和白楜椒Salt & white pepper for seasoning
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Ingredients 材料：
Boneless Chicken Leg 去骨雞脾肉
Sliced Cheddar Cheese 車打芝士片
Red Bell Pepper Julienne 紅甜椒切條
Yellow Pepper Julienne黃甜椒切條
Jalapeno Pepper Julienne 墨西哥辣椒切條
Marjoram 墨角蘭
Paprika 紅椒粉
配菜材料（Side Dish ingredients）:
Fresh Tomato Peeled and Diced 新鮮蕃茄去皮切粒
Jalapeno Pepper Diced 墨西哥辣椒切粒
Red Bell Pepper Diced 紅甜椒切粒
Yellow Bell Pepper Diced 黃甜椒切粒
Eggplant Diced 茄子切粒
Tomato Paste 蕃茄膏
Vegetable Consomme 素菜清湯
Marjoram 墨角蘭
Pine nut Minced 松子蓉
菠菜馬鈴薯蓉材料（Spinach Potato Mash ingredients）:
Potato 馬鈴薯
Butter 牛油
Fresh Cream 鮮忌廉
Spinach 菠菜
White Wine白酒
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Zijn er afleveringen die ontbreken?
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ingredients:
羊柳Lamb Loin 6-8oz
紅，黃甜椒Red and Yellow Bell Pepper
小黃瓜Cucumber
紅蘿蔔Carrot
白菌Mushroom
洋䓤Whit Onion
櫻桃茄Cherry Tomato
紅辣椒Chili Pepper
Dressing:
蘿勒Basil
芫茜Corianda
薄荷葉Mint Leaf
乾迷迭香Dried Rosemary
半個青檸檬汁Half Lime Juice
魚露Fish Sauce
喼汁Worcestershire Sauce
芝麻Sesame Seed
Music Provided by: Podsafe Music Network
Music: Silk Route
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Download QuickTime 7.0 -
Onion Soup
材料 (ingredients)：
Onion 2 pcs Sliced 洋蔥兩個切絲
Thyme Herb 百里香
Gruyere Cheese
Beef Broth 500ml 牛清湯五百毫升 -
King Prawn and Grapefruit salad 柚子大蝦沙律
材料（ingredients）：
大海蝦六隻 King Prawn 6 pcs
美國柚子一個 Grapefruit 1 pc
沙拉菜 Green Salad
鹽和糊椒調味 Seasoning
醬汁 Dressing:
切碎柚子 Chopped Grapefruit
柚子汁 Grapefruit Juice
純橄欖油 Extra Virgin Olive Oil
蘿勒葉切碎 Fresh Basil Chopped
意大利芫茜切碎 Fresh Parsley Chopped
蒔蘿葉切碎 Fresh Dill Chopped
蕃芫茜切碎 Fresh Curly Parsley
紅辣椒切碎 Red Chili Pepper Chopped
蘋果醋一茶匙 Cider Vinegar 1 teaspoon
鹽 Salt，糊椒碎 Ground Pepper
糖一茶匙 Sugar 1 teaspoon
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QuickTime 7.0 -
Seared Tuna Salad
材料（ingredients）：
Fresh Tuna 6oz 新鮮鮪魚
Cut Tuna in Cube and put salt and Dash of Lemon Juice, then Put Ground Black Pepper cover the Tuna, Pan-Fired all surface a min in Hot pan 把鮪魚切成骰子狀灑上適量鹽和小許檸檬汁，再用黑糊椒碎覆蓋鮪魚，放上煎鍋煎約一分鐘
Green Salad 沙律雜菜
Cherry Tomato 車厘茄
Balsamic 20ml 意大利黑醋二十毫升
Extra Virgin Olive Oil 20ml 高純度橄欖油二十毫升
Salsa Verde 醬汁：
Pine Nut 1oz 松子仁
Fresh Dill Chopped 新鮮蒔蘿切碎
Fresh Basil Chopped 新鮮蘿勒切碎
Fresh Parsley Chopped 新鮮意大利芫茜切碎
Anchovy Chopped 意大利醎魚仔切碎
Wasabi Paste 1 teaspoon 日本山葵苿 一茶匙
Miso Paste 1 teaspoon 日本味噌一茶匙
Balsamic 5ml 意大利黑醋五毫升
Extra Virgin Olive Oil 5ml 高純度橄欖油五毫升
Put all dressing ingredients Blend Together, Put on Tuna 將所有醬汁材料放進攪拌機慢速攪勻，放上鮪魚表面。
香煎鮪魚沙律
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一週年送出食譜DVD，先對先得
問題係主持是何年何月開始做Podcast?
答案請send mail to [email protected] -
材料（ingredints）：
雞翼七至九隻 Chicken Wing 7 to 9 pcs
醃料（Marinated Sauce）：
花雕酒半杯 Shaoxing Dark Rice Wine Half Cup，
米酒三湯匙 Chinese Clear Rice Wine 3 tablespoon，
雞湯半杯 Chicken Broth half Cup，
青蔥兩束 Green Onion 2 Bunch，
薑三片 Ginger 3 Sliced，
鹽一茶匙 Salt 1 teaspoon，
白糊椒粉兩茶匙 White pepper powder 2 teaspoons，
糖一湯匙 Sugar 1 tablespoon，
麻油兩茶匙 Sesame Oil 2 teaspoons
低鹽份醬油三茶匙 Low Sodium Soy Sauce 3 teaspoons
醬汁料 （Sauce）
花雕酒三湯匙 Shaoxing Dark Rice Wine 3 tablespoon，
青蔥一束 Green 1 Bunch，
薑兩片 Ginger 2 sliced，
花椒一茶匙 Chinese Spicy Pepper Seed 1 teaspoon，
鹽一茶匙 Salt 1 teaspoon，
糖兩茶匙 Sugar 2 teaspoons
做法 Procedure
先將所有醃料倒入雞翼中，放入冰箱醃一個晚上 1. Pull all the Marinted Sauce ingredints in Chicken wing and put in the Refrigerator marinate one night
取出後連醃料蒸約十分鐘 2. Take whole container Chicken wing in steamer Steam around 10 mins
將雞翼放入冰水中冷凍約十分鐘 3. Put all Chicken Wing in iced water cool down around 10 mins
從冰水取出吸乾水份 4. Take chicken wing out of iced water use papper towel dry all wings
淋上醬汁即可上碟 5. Pull the sauce on the top use some Scallion and chili pepper julinnen for decoration
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Wilson 再戰綠咖哩雞，今次配烏冬，並且有 Video 睇
材料(ingredients) ：
雞腿一隻(Chicken Leg 1 pc)，泰國小白茄子兩個(Thai Eggplant 2
pcs)，草菇四粒(Straw Mushroom 4 pcs)，紅小辣椒五條(Red Chili Pepper 5 pcs)，泰國綠小辣椒三條(Thai Green Chili Pepper 3 pcs)，泰國紫蘇葉五塊(Thai Basil Leaf 5 pcs)，泰國綠咖哩醬一湯匙(Thai Green Curry Paste 1 tablespoon)，雞湯 250毫升(Chicken Broth 250 ml)，椰子奶80毫升(Coconut Milk 80 ml)，烏冬麵一個(Udon Noodle 1 pack)，黃糖一湯匙(Brown Coffee Sugar 1 tablespoon) -
Thai Spicy & Sour Coconut Chicken Soup
材料（ingredients）：
雞髀肉一隻（ Chicken Leg 1 pc），香茅一支（Lemongrass 1 pc），鮮榨青檸汁三個約五十毫升（Fresh Lime Juice 50ml），南薑五十克（Thai Ginger 50g），檸檬葉兩片（Lemon Leave 2 pcs），泰國小辣椒五隻（Thai Chilli 5 pcs），芫茜小許（Coriander），清雞湯七百毫升（Chicken Broth 700ml）魚露兩湯匙（Fish Sauce 2 tablespoons），椰奶一百二十毫升（Coconut Milk 120ml），淡奶二十毫升（Evaporated Milk 20ml）
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香煎羊鞍配蜜糖芥苿汁伴露荀日式炒飯。Pan-Fried Rack of Lamb with Honey Dijon Mustard sauce and Japanese Asparagus Fried Rice.
材料：羊鞍（Rack of Lamb）露荀（Asparagus）日本硬豆腐（Japanese Grilled To-Fu）日本珍珠米（Japanese Rice）雞蛋（Egg）
醬汁（Sauce）：法國酸芥苿（Dijon Mustard）鮮忌廉（Whipped Cream）蜜糖（Honey）迷迭香（Rosemary）
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download 睇睇
音樂提供：Podsafe Music Network
Every Day were Christmas----Podsafe of Peace
QuickTime 7.0 -
圖片由Emeril Lagasse Delmonico 新書複製
今集挑戰美國明星㕑師Emeril Lagasse 新書DELMONICO內的一個菜式：Pan-Seared Branzino Fillet with Gulf Shrimp, Roasted Onions and Fennel, and Emeril's Lemon Butter Sauce.
揾食譜：香煎魚柳伴大蝦配香草牛油
先講講揾食譜的材料：１隻紅甜椒（約８安士）Red Bell Pepper(8oz)切成4個甜椒圈，1/4個椰菜 Cabbage 切粗絲，2湯匙tablespoons蒜泥Chopped Garlic，１條 ８安士（香港）紅衫魚（台灣）金線魚 Red Snapper or Red Mullet8oz去鱗，去骨，留皮切成兩片，６隻大蝦 Large Shrimp去殼，８湯匙tablespoons純正橄欖油Extra Virgin Olive Oil，1/2茶匙teaspoon鹽Salt，1/2茶匙teaspoon黑胡椒碎，1/2杯cup栗粉Corn Starch，2湯匙tablespoon Canjun Powder。
香草牛油材料：50克gram牛油Butter處於室溫 home tempeture，１茶匙teaspoon乾蒔蘿Dried Dill Herb，1茶匙teaspoon乾意大利芫茜Dried Parsley，1/2茶匙teaspoon乾馬祖林Dried Majonam，1/2茶匙teaspoon乾巴西葉Bazil，１茶匙teaspoon干邑 Congnac，１茶匙teaspoon些利酒 Dried Sherry，1/2 茶匙teaspoon檸檬汁，１湯匙tablespoon蒜泥Chopped Garlic，１茶匙teaspoon喼汁Worcestershire Sauce，２隻雞蛋黃Egg York，１茶匙teaspoon鹽Salt，1/2茶匙teaspoon白胡椒粉White pepper。將所有材料混合，拌勻，放回雪櫃待用。
烹調方法：
1. 先將煎Pan燒熱，加入橄欖油，甜椒圈，椰菜絲，蒜泥，炒熟，放鹽，黑胡椒碎調味，保溫待用。
2. 混合栗粉和Canju Powder，將魚柳兩面沾上混合物，將帶魚皮一面放入已熱至華氏350度熱油內煎至脆皮，約２至３分鐘
3. 放入大蝦煎至轉橙紅色
4. 將步驟1 炒好的椰菜絲，甜椒圈放於碟上，再放魚柳，大蝦放於魚柳表面。
5. 用中火熱鑊，放入適量香草牛油煮至微滾，淋在蝦和魚柳上。
網上聽 -
Emeril Lagasse 的材料：
1 Medium Onion (about 10 ounces), peeled, ends trimmed, and cut into 6 thick rings
1 Fennel bulb (about 18 ounce), cut in half and then cut into 1/2 inch X 1 1/2 inch strips
6 tablespoons Extra Virgin Olive Oil
3/4 teaspoon Salt
1/4 teaspoon freshly ground black pepper
1/2 cup all purpose flour
Four 4 ounce Branzino Fillets, skin on, scaled
12 Large Shrimp, peeled and deveined
4 ounce baby peashoots or Watercress, rinsed and dried
Emeril's Lemon Butter Sauce
1 cup dry White Wine
3 lemons, peeled and quartered
1 tablespoon minced Garlic
1 tablespoon minced Shallots
1/2 cup Heavy cream
1/2 pound (2 Sticks) cold unsalted Butter cut into pieces
1 teaspoon salt
1/8 teaspoon freshley ground black pepper
1 teaspoon finely chopped Fresh Parsley
{1. Combine the wine, lemons, shallots, and garlic in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by half, about 20 minutes, stirring occasionally and mashing the lemons with the black of a spoon to break them up. Add the cream and cook until reduced by half, about 3 mintues.}
{2. Whisk in the butter. 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated and removing the pan from the heat periodically to prevents the sauce from getting too hot and breaking; it should be thick enough to coat the black of a spoon. Whisk in the salt and pepper.}
{3. Strain the sauce through a fine-mesh strainer into a saucepan or bowl, pressing against the soilds with the black of a spoon to extract as much liquid as possible. Fold in the parsley and cover to keep warm until ready to serve, stirring occasionally.}
Emeril 烹調法：
1.{ Preheat the oven to 350 F}
2.{ Toss the onion rings and fennel strips with 2 tablespoons of the oil, 1/4 teaspoon of the salt, and pinch of the pepper in a 2-quart baking dish. Cover tightly with aluminum foil and roast until the vegetables are tender, about 45 minutes. Set aside, covered, to keep warm.}
3.{ Combine the flour with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Dredge the fish in the seasoned flour on both sides, shaking to remove any excess.
4.{ Place the shrimp in a medium bowl and toss with the remaining 1/4 teaspoon salt and pinch pepper. Set aside.
5.{ Heat the remaining 1/4 cup oil in a large saute pan or skillet over medium high heat. When the oil begins to light smoke, add the fish fillets, skin side down, gently press flat with the back of a fish turner or spatula, and cook until the skin in crips, 2 to 2 1/2 mintues. Turn and cook until just cooked through, 45 seconds to 1 mintues. Transfer the fish to a platter and tent to keep warm.}
6.{ Add the shrimp to the fat remaining in the pan and cook, turning, over medium high heat until the shrimp are pink and just cooked thriugh, 2 to 3 mintues. Remove from the heat.}
7.{ Spoon 2 tablespoons of the sauce into the center of 4 largeplates and arrange the vegetables on the sauce with the peashoots on top. Lay the fish fillets, skin side up, over the vegetables and top each fillet with 3 shrimp. Drizzle 1 tablespoon of the remaining sauce over each portion and serve immediately.
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材料：２盒８oz安士Cream Cheese忌廉芝士，８.５oz安士罐裝crushed Pineapple菠蘿粒，１cup杯 Pecan碎，1/4 cup杯Chopped Green Bell Pepper綠波椒碎，２ tablespoons湯匙 Chopped Green Onion蔥花，1/2 teaspoon茶匙 Salt鹽，１cup杯 Pecan碎
做法：將忌廉芝士軟化，加入菠蘿粒，１杯 Pecan碎，綠波椒碎，蔥花和鹽撈均勻，搓作一團或小球狀，放入雪櫃雪20分鐘，取出滾上剩餘的１杯 Pecan碎
邊聽邊做 -
今年十一月廿四日係美國感恩節，等同我地中國人嘅冬至，好重要㗎，所以教大家整個感恩節必有嘅頭盤。
材料：8oz Cream Cheese 忌廉芝士，12oz Chili Sauce 辣椒汁，1tbsp Grated Onion 洋蔥碎，8oz Crabmeat 蟹肉，1tbsp Mayonnaise 沙律醬，1tbsp Worcestershire sauce 喼汁，2tsp Lemon Juice 檸檬汁，1tbsp Chopped Parsley 意大利芫茜碎。
做法：將所有材料撈均勻伴梳打餅或威化餅
邊聽邊做
下次介紹感恩節菠蘿芝士波 -
材料：上海雲吞皮(shanghai Wonton Pastry)，鮮蟹肉(Fresh Crabmeat)200g，番薯蓉(Sweet Potato Mash)0.5杯(cup)，新鮮胡椒粒( Fresh Pepper Corn)1茶匙(teaspoon)，鹽(Salt)，白胡椒粉(White Pepper)調味。
醬汁料：橄欖油(Extra Virgin Olive Oli)，青蔥粒(Green Onion)，薑蓉(Ginger grated)1茶匙(teaspoon)，蒜蓉(Garlic grated)，意大利咸魚仔蓉(Anchovy chopped)，檸檬蓉(Lemon zest grated)，忌廉(Heavy Cream)0.5杯(cup)，意大利芫茜碎(Dried Paseley)，新鮮巴西葉碎(Fresh Bazil)，新鮮蒔蘿碎(Fresh Dill)
做法：先將鮮蟹肉，番薯蓉，新鮮胡椒粒，撈勻炒熟，鹽，白胡椒粉調味放涼，然後用湯匙分出適當份量，放在雲吞皮上，在雲吞皮嘅圓週邊揸少許水或蛋白，再將另一塊雲吞皮鋪上面，用叉輕輕把邊壓合。把程序重複做，直到用完所有蟹肉薯蓉為止，並將做好嘅雲吞，放入滾水中，煮大概3至5分鐘撈起。
醬汁做法：將橄欖油燒熱，放入青蔥粒，薑蓉，蒜蓉，意大利咸魚仔蓉炒香，加入忌廉，蟹肉雲吞，煮一分鐘，然後將剩餘嘅檸檬蓉及其他香料放入醬汁中煮一分鐘，上碟完成。
網上邊聽邊跟住做 -
材料：牛油梨(Avocado)2(pcs)隻，凍清雞湯(Chicken Broth)1.5(cup)杯，檸檬汁(Lemon Juice)1(tsp)茶匙，鹽(Salt)，白胡椒粉(White Pepper)調味(Seasoning)，酸忌廉(Sour Cream)1(tbp)湯匙
做法：先將牛油梨，清雞湯放入果汁攪拌器(Blender)內攪拌，然後放入檸檬汁(Lemon Juice)，鹽(Salt)，白胡椒粉(White Pepper)調味。上碟後用酸忌廉(Sour Cream)放於中間。完成。
邊聽邊煮 -
Minestrone 意大利雜茶湯
材料：蕃茄膏1湯匙(Tomato Paste)，橄欖油半杯(Olive Oil)，紅蘿蔔切粒(Carrot)，西芹切粒(Celery)，意大利青，黃瓜切粒(Zuchinni)，紅腰豆(Red Kidney Bean)，水1 公升，乾意大利芫茜(Parsley)，乾百里香(Thyme)，乾巴西葉(Basil)，乾香葉(Bay Leaves)，Pasta(貝殼粉，小通粉等等)用滾水煮熟，過冷河待用，Parmasan 芝士粉。
做法：首先用橄欖油炒蕃茄膏，炒至蕃茄膏完全把橄欖油吸收，然後放入所有蔬菜加入一齊炒約三分鐘，加入水煲五分鐘，再將剩餘嘅香料加入㷛十五分鐘。上碟時放入Pasta和Parmasan芝士粉。
聽住學 -
肉眼配藍芝士醬
材料：Ribs eye steak肉眼12oz，鹽和黑胡椒碎，紅椒粉(Papika)，藍芝士醬兩湯匙，Danish Bleu藍芝士2oz，杏仁片少許。
做法：將鹽和黑胡椒碎紅椒粉(Papika)，均勻洒於肉眼兩面，放在炭火上燒至你需要的生熟程度，然後上碟，淋上藍芝士醬，Danish Bleu 芝士及杏仁片放面，Salad and Mashed Potato伴碟，完成。
下載邊聽邊做 -
邊聽邊學
千島骨
排骨(金沙骨)1磅切段約1吋半長，醃料：鹽1茶匙，白胡椒粉半茶匙，糖半茶匙，米酒兩湯匙，麻油1茶匙，鬆肉粉1茶匙，水四分一杯，栗粉4湯匙。
兩粒蒜切蒜片，千島醬５湯匙。
做法：用醃料醃排骨約一小時，然後放入280 - 300度華氏滾油炸約十二分鐘至金黃色。蒜片起鑊，放入千島醬及排骨炒勻，完成。 - Laat meer zien
