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Superfood Series: Ginger 生姜・薑
Ginger is fresh, cheap & plentiful, in semi-tropical HK, which is good to see as I got used to buying often dried up, hard gingers back in Perth… It’s absolutely necessary is Cantonese style cooking, particularly in seafood and stir-fries, and used fair bit in Japanese cooking also. Originally from the tropics, it’s used in [...]
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eggplant melanzane
Eggplants are plentiful, fresh & cheap at the moment, and I like pickling them in an Italian way. Melanzane (pronounced melan’zar-nee’) is eggplants pickled in vinegar & olive oil with herbs.
It’s really easy to make, so there’s no point buying expensive imported jars (they’re often too vinegary or oily). This recipe is from a family [...]
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阿蘇’s recipe 咸酸菜炒魷魚
There are lot’s of fresh squid at wet market & they’re quite cheap. They’re also great diet food. Must try this one! I might add red capsicums which may be nice.
鹹酸菜炒魷魚 阿SO食譜
(hum-san-tsoi char ??? yu/ stir-fried squid with salty sour pickled vegetable)
材料：鹹酸菜、魷魚、指天椒四條、蒜頭四至五顆、蔥段
魷魚醃料︰鹽、芡粉各少許
調味料︰糖、香油、酒適量
製法
1. 把鹹酸菜浸泡一個多小時，然後擠乾
2. 取鹹酸菜的莖部切絲，下糖調味
3. 把魷魚切絲，下醃料
4. 燒紅鍋子，用蒜頭起鍋
5. 略炒魷魚絲，下酒後盛起，撿去蒜頭
6. 炒鹹酸菜，再加糖、香油、蔥段、辣椒同炒
7. 最後下魷魚一起炒
注意事項
呢排魷魚當造好平，買多少少炒啦。洗魷魚好易，只要將個筒入面d軟骨同內臟拎走就得架啦。有剩下餐可以配蝦醬同西蘭花炒，一樣惹味。
街市而家分開鹹同酸菜買架，可以一樣買一包如果鐘意食酸菜就買多少少囉。
I made this last night – [...]