泰式沙律（沙拉/Salad）酸辣清爽，開胃消暑，而且做法簡單，配搭容易，有時想不到吃什麼時，它便是我的救星。沙律款式很多，只要弄好泰式沙律汁，其他都好說。而個人最喜歡的配搭，就是柚子青瓜大蝦沙律——柚香清淡香甜，青瓜爽脆有口感，大蝦結實彈牙，粉絲成為沙律汁的載體，加上又脆又有堅果油香的花生碎……味道和口感複雜豐富，才算有泰國風味。
沙律
半條至1條 青瓜
6隻 虎蝦仁
1個 紅蔥頭
50g 粉絲
3瓣 柚子肉
20粒 花生
沙律汁
15ml 魚露
15ml 檸檬汁
4g 糖
少許 鹽
3粒 蒜頭
半條至1條 指天椒（視乎能否吃辣）
將柚子肉拆散、雪凍備用
將粉絲泡軟備用
將虎蝦仁洗淨，抹乾，用少許鹽醃好備用
將花生樁碎備用。
將青瓜洗淨，切絲，過冰水讓它變爽脆
將粉絲和虎蝦仁灼熟，過冰水
將紅蔥頭切片、蒜頭及指天椒切粒
先將魚露、檸檬汁、鹽、糖拌勻，加入[7]切好的材料
將製成的沙律汁倒進沙律拌勻
加入柚子肉和花生碎，稍稍拌勻即成。
Buns
120ml Warm Milk (35℃)
120ml Warm Water (35℃)
9g Active Dry Yeast
525g Bread Flour
10g Sugar
4g Fine Sea Salt
1 Egg
1 Egg Yolk
30g Softened Unsalted Butter
Egg wash
1 Egg
1 tbs Water
I used a stand mixer. If you don’t use it, just make sure to mix the ingredients well and knead the dough for a little bit longer.
1. Combine warm milk and warm water
2. Add dry yeast, set aside
3. Mix the flour, sugar, and salt. Add [2] mixture and mix well
5. Add 1 egg and 1 egg yolk, mix until the dough start coming together
4. Use a dry towel to cover it. Let it sit 10-15 mins, let the dough do its own magic (autolyze)
6. Knead the dough, when the surface becomes smooth, do a windowpane test
7. Add the softened butter
8. Shape the dough into a ball and let it rise for 1 hour or until double in size
9. Divide the dough into smaller balls and let them rest for 10 minutes
(reference weight: mini version is about 42g and normal version is about 80g)
10. Press the dough, roll it into cylinders.
If you are making hot dog buns, the cylinder is general even, slightly higher in the middle, slightly slender at both ends
If you are making lobster roll buns, after rolling the dough into a cylinder, press on the sides to make the bread narrow and high.
11. Place them on a baking tray
If you are making lobster roll buns, put them closely so that they will touch each other when they are baked. When the bread is separated, there will be flat surfaces on both sides for frying.
12. Let them rest for 45 mins
13. Brush them with egg wash
Bake ~150℃ for 20 mins
自己焗熱狗包的好處，除了一如所有自家製麵包能避免防腐劑、減油之外，還能自行控制它的外型，按食材來整型。
120ml 溫牛奶 (35℃)
120ml 溫水 (35℃)
9g 乾酵母
525g 麵包粉
10g 砂糖
4g 海鹽
1 隻雞蛋
1 隻蛋黃
30g 無鹽黃油
蛋液
1 隻 雞蛋
一湯匙 水
延伸閱讀：龍蝦為何配麵包？
我使用了廚師機，不用也可以，只需確保把材料拌勻和搓揉麵糰的時間延長。
1.將溫牛奶和溫水拌勻
2.將[1]與乾酵母拌勻，待用
3.將麵粉、糖和鹽混合，加入[2]的混合物，低速拌勻
4.加入1隻雞蛋和1隻蛋黃，低速拌勻至大致成團
5.用乾毛巾蓋好麵糰，防止其水份被抽乾；等待10-15分鐘，讓麵糰自我水解(autolyze)
6.搓揉麵團，當表面變光滑後，可做薄膜測試
7.加入軟化的黃油
8.麵團滾圓，發酵1小時或至一倍大
9.把麵團分成小球，讓他們休息10分鐘 （重量參考：迷你版約42克/正常版約80克一個）
10.把小麵糰大致壓成長方形，捲成圓柱狀，從中間慢慢向兩邊邊，將麵糰揉長
用來做熱狗的話，中間較高，頭尾較矮和尖，像一個小丘。
若是用來做龍蝦卷，揉好後在左右兩邊輕力按壓，儘量讓麵糰有一定高度。
延伸閱讀：龍蝦為何配麵包？
11.將圓柱麵團放在烤盤上
用來做熱狗的話，每個麵包之間的距離不太重要。
用來做龍蝦卷的話，每個麵包之間只能留小量空間（如1cm），使它二次發酵時互相觸碰，焗成撕開會形成平面，便可以煎香。
12. 讓圓柱麵團靜置45分鐘
13. 在各個麵糰上搽上蛋液
14. 以140℃ 焗20分鐘
I finally found my favorite cheesecake.
By the way, I don’t really like cheese, so I don’t like cheesecake very much (Lishen: I don’t hate it, but I don’t particularly like it). But important people around me all like it. There is a Japanese cake that is soft and soft, a New York cheesecake that is thicker, and a blueberry cheesecake that is fresh and slightly sour.
So what kind of cake you order when you go out depends on who you eat with, and the cake you bake depends on who you want to bake. You don’t have to consider your personal preference. I tried this tofu cheesecake today. The tofu is refreshing and greasy. It is just right with the cream cheese. It is not as thick as the New York cheesecake, and the texture is firmer than the Japanese cheesecake.
Crust
29g Melted unsalted butter
58g Digestive biscuits
Filling
175g Silk Tofu
232g Cream cheese
35g Sugar
58g Plain low-fat yogurt
2 eggs
Half Lime
26g Cake flour
(Pre-heat the oven to 170℃ according to your progress)
Melt unsalted butter.
Roughly crumble digestive biscuits.
Place wax paper on the bottom of the cake pan.
Mix the [1 butter] and [2 biscuits] in the cake pan and flatten them evenly.
Use plastic wrap to wrap the crust together with the cake pan, put some heavy objects (e.g.baking beans) on top and freeze it.
Puree tofu through a sieve two to three times until the paste looks smooth. (You can use a blender to make this step easier, but it is easy anyway.)
Using a mixer to combine the cream cheese and sugar at a low speed.
Add yogurt, tofu paste, and eggs to [7 mixture] in sequence; mix well before adding each ingredient.
Add sifted cake flour and mix well.
Add lime juice and mix well.
Bake at 170℃ for 50 minutes.
Let the cheesecake cool down at room temperature.
To have a better taste, put the cake in the fridge to firm up.
我終於搵到自己鍾意食嘅芝士蛋糕。
話說我其實唔多鍾意食芝士，所以亦唔特別喜歡芝士蛋糕（利申：不討厭，只是並非特別喜歡）。偏偏身邊重要的人都鍾意，有位鍾意鬆軟嘅日式蛋糕，有位鍾意較厚實嘅紐約芝士蛋糕，有位鍾意清新略酸嘅藍莓芝士蛋糕。 所以外出點甚麼蛋糕看和誰吃飯，焗甚麼蛋糕看焗給誰吃，毋須考慮個人喜好，直至今日試焗了這個豆腐芝士蛋糕。豆腐清新解膩，配合忌廉芝士剛剛好，沒有紐約芝士蛋糕般濃，質地又較日式芝士蛋糕實。
餅底：
58克 消化餅乾
29克 無鹽牛油
蛋糕：
175克 蒸煮豆腐
232克 低脂忌廉芝士
35克 糖
58克 原味低脂乳酪
2隻 雞蛋
半個 青檸
26克 低筋麵粉
步驟
（按進度預熱焗爐至170℃）
將無鹽牛油融化
𢰦碎消化餅
在蛋糕模底部鋪上牛油紙
將[1牛油]與[2餅碎]在蛋糕模中拌勻並壓平。
將[4餅底]用保鮮紙封好，可用相同大小的重物或焗石頭壓面。
蒸煮豆腐過篩兩至三次直至順滑。
使用廚師機，將忌廉芝士和糖以低速拌勻。
依次加入乳酪、[6豆腐糊]和雞蛋，每次拌勻後才加入另一材料。
加入已過篩的低筋麵粉。
加入青檸汁拌勻。
放入已預熱的焗爐，以170℃ 焗50分鐘。
讓蛋糕在室溫放涼。
蛋糕放涼後再放到雪櫃冷凍，待結構變得更厚實後才享用會更好味。
食欲不振，好想食一餐清淡、全素、溫暖的飯。去了某餐廳點了差不多的菜式，味道卻絲毫不動人，所以情願自己動手做。
I just lost my appetite. I simply want to eat a light, vegan, warm meal. I went to a restaurant and ordered a similar dish, but it is not moving, so I try to make it myself.
1/2 (Beech mushroom)
Little (Smoky black tea)
90g White Rice
Handful chopped green onion
1 tbp Japanese soy sauce/shoyu
Salt to taste
Pepper to taste
(鴻喜菇) 半株
(煙熏紅茶) 少許
白米 90g
蔥花 少許
日式醬油 1湯匙
鹽 適量
黑椒 適量
Make tea.
Wash the rice.
Cook the rice with smoky black tea.
Wash the beech mushroom.
Dry the mushroom and grilled it, allow it to lose moisture.
Keep grilled the mushroom with Japanese soy sauce.
Add the chopped green onion. Turn off the heat.
Put the mushroom on the cooked rice. Add grounded seaweed.
沖茶。
洗米備用。
用茶煮飯。
將鴻喜菇洗淨。
將鴻喜菇抹乾，放進白鑊烤，燒至乾身。
加入日式醬油煎香。
加入蔥花、熄火。
將燒菇放在熟飯上面，加上海苔粉。
煙熏紅茶可用其他種類的茶葉甚至清水代替。
Smoky black tea can be replaced with other types of tea or even water.
鴻喜菇可用其他菌類代替。
Beech mushrooms can be replaced with other types of mushrooms.
八號風球冇落街買餸，唯有有乜食乜。有人落單話想食西班牙海鮮飯，點過屋企材料，整個A貨頂住都夠嘅。
Under Typhoon No. 8, I don’t want to market Just going to cook whatever I got in hands. Someone asked for seafood paella. Well, have enough ingredients to make a replica.
Stock
500ml Chicken stock
200ml Water
20ml White Wine
1Bay leaf
1tsp Turmeric powder
Onion 1/2
2 cloves of garlic
1 red bell pepper
1 tomato (small~medium size)
5 Green beans
180g White Rice
(variables)
6 mussels
6 scallops
9 Shrimps
Smoked Paprika to taste
Salt to taste
Pepper to taste
Olive oil
上湯
雞湯 500ml
清水 200ml
白酒 20ml
月季葉 1片
黃薑粉 1tsp
洋蔥 1/2個
蒜頭 2個
紅甜椒 1個
番茄 1個
四季豆 5條
(普通)白米 180g
(可變)
青口 6隻
帶子 6隻
蝦（仁） 9隻
煙紅椒粉 適量
鹽 適量
黑椒 適量
橄欖油
Blanch all the seafood
Pour in chicken stock, water, white wine, turmeric powder and bay leaf. Salt and pepper to taste. Bring to boil.
Mince the onion, garlic, bell pepper and green beans.
Grated the tomato.
Wash the rice.
Warm a nonstick pan with [ingredients in step 3]. Saute them until fragrant.
Add the tomato paste from [Step 4].
Add smoked paprika to taste.
Add the white rice. Lightly saute them.
Add the stock and cover all the ingredients.
Wait till the rice suck all the stock. Add the stock and cover all the ingredients again.
Add all seafood on top of the rice.
Put the lid on and cook for another 10 mins until the rice cooked through.
將所有海鮮出水。
加入雞湯、水、白酒、薑黃粉、月季葉，煲滾。落適量鹽和油。
將蒜頭、洋蔥、紅甜椒切細丁；四季豆切細丁。
將番茄磨成蓉。
洗米備用。
落油，將[3]的材料炒香。
加入[4]的番茄蓉。
加入適量煙薰紅椒粉。
加入白米，輕輕炒。
鋪平所有材料，加入上湯至覆蓋所有材料。
待白米吸收了所有上湯後，再加上湯，同樣覆蓋所有材料。
在飯面放海鮮。
加蓋再煮10分鐘，直至所有米熟透。
Traditionally, no. Leave it can have the crispy crust of rice at the bottom. But if you are using a non-stick pan, it is harder for you to get there.
按傳統是不應該。由它靜止才能造出香脆的飯焦底。不過，如果使由易潔平底鍋，會較難達到這種境界。
It is because the heat is uneven. Move the pan around at step 11 to take care of the side.
因為火不均衡的關係，有可能出現這問題。在步驟11期間，移動平底鍋，照顧外圍的米。
意式風乾火腿 3塊
鴻喜菇 1扎/包
洋蔥 1/4個
急凍酥皮 (5吋正方形x3)
蛋黃 1隻 （蛋漿）
牛油 少許
油 少許
黑椒 適量
3 Parma Ham
1 pack/cluster Beech
1/4 Onion
Frozen Puff Pastry (for 5-inch squares x3)
1 Egg yolk (Egg wash)
Little Butter
Little Oil
To taste Pepper
將洋蔥洗乾淨，切絲
將鴻喜菇抹或快速沖洗乾淨，搣開
一朵朵。
平底鑊落油，將洋蔥絲、鴻喜菇
炒香。
盛起，備用。
預熱焗爐至210℃。
將急凍酥皮擀和裁成三個5吋正
方形，厚約2-3mm。
將酥皮放在已抹牛油的牛油紙上。
用叉在酥皮上刺孔。
在酥皮上均勻地塗蛋漿。
將（4）和意式風乾火腿放在酥皮
中間。
210℃，焗20-22分鐘即成。
Wash and shred the onion.
Clean and separate the cluster of beech.
Warm a nonstick pan with oil, add the onion and beech.
Saute them until fragrant. Then set aside and let them cool down.
Preheat the oven to 210℃.
Roll and cut the frozen puff pastry to three 5 inch squares, 2-3mm thick.
Have little butter on the tracing paper.
Dot the pastry with the fork.
Brush the egg wash on the pastry evenly.
Place (4) and the Parma ham in the middle.
Bake them at 210℃ for 20-22 mins.
可在（10）步驟時加入芝士。
You may add cheese at step10 as well.
可焗首十分鐘後拿出，在中間加一隻雞蛋。
You may take them out after baked for 10mins. Then add an egg in the middle.
0) Take the eggs out of the fridge.
A1) Mix all ingredients.
A2) Cook over medium heat, whisk constantly.
A3) It will turn to a thick slurry quickly. Set aside.
B1) Heat the milk to around 30℃.
B2) Mix with dry yeast.
B3) With the mixer on low speed, mix sugar and bread flour.
B4) Add milk and yeast mixture.
B5) Gradually add (A)Tangzhong, one egg yolk, and one whole egg.
B6) Turn the mixer to medium speed, mix all the ingredients well.
B7) Add butter.
B8) Let the mixer knead the dough for ~5 mins or till it turns smooth.
B9) Tuck the sides of the dough underneath until it becomes smooth and rounded.
B10) Place the dough in the floured container and covered with a clean tea towel.
B11) Let the dough prove for 1-1.5hrs at room temperature.
B12 After the dough doubled in size, punch it down.
B13) Flour the work surface.
B14) Divide the dough into equal pieces.
75-95g Normal size 55-65g Mini
B15) Shape the doughs to nice balls (Step9 technique) and place them (leave some space in between) on a baking sheet
B16) Cover them and have second prove for 30mins-2hr..
B17) Pre-heat the oven at 190℃.
B18) Brush the egg wash on the surface of the bun.
B19) Bake them at 190℃ for 15-20 mins.
0) 將雞蛋置於室溫。
A1) 拌勻所有材料。
A2) 一邊攪拌一邊中火加熱。
A3) 很快就會變稠身，備用。
B1)將牛奶加熱至約30℃。
B2) 拌入乾酵母。
B3) 將廚師機開至低速，將麵粉、糖拌勻。
B4) 加入牛奶和酵母混合物。
B5)逐一加入(A)湯種，蛋黃和一隻全蛋。
B6) 將廚師機調至中速，拌勻所有材料。
B7) 加入牛油。
B8) 讓廚師機揉粉糰，揉約5分鐘或至它變柔滑。
B9) 將粉糰表面外推，再塞進糰底，不斷重覆直至成為圓滑的麵糰。
B10) 將粉糰放進已灑粉的器皿，蓋上乾布。
B11) 讓粉糰在室溫發酵1-1.5小時。
B12) 當粉糰漲大一倍後，打粉糰排氣。
B13) 在檯面灑粉。
B14) 將粉糰分成等份。
75-95克正常大小 55-65克迷你版
B15) 將粉糰整形（同第9步技巧），放在牛油紙上，每個之間要留點空間。
B16) 蓋著粉糰，二次發酵，約30分鐘至2小時。
B17) 預熱焗爐至190℃。
B18) 搽上蛋液。
B19) 焗15至20分鐘。
0) 將雞蛋置於室溫。
0) Let the eggs rest in room temperature.
1) 打蛋，逐小加糖，至蛋漿變厚身。
1) Beat the egg, gradually add sugar and beat till it turned thicker.
2)加入麵粉。拌勻。
2) Add flour to the mixture. Mix well.
3) 加入菜油。拌勻。
3) Add vegetable oil. Mix well.
4) 將蛋漿倒入飯煲內膽。
4) Pour the mixture to the inner cooking pan of the cooker.
5) 將內膽往檯面輕拍，減少蛋漿氣泡。
5) Tap the pan on the counter to remove any large bubble in the mixture.
6) 㩒飯煲將蛋糕焗熟。如沒蛋糕模式，可用煮飯模式，在轉保溫後，再重煮。總共「焗」30至45分鐘左右。
6) Cook the cake in the rice cooker with cake mode. Or press the rice mode, once the cooker changes to the “keep warm”, press cook again. The “baking” process should be 30 to 45 mins.
備註 Remarks
打蛋的容器必須無油無水
To beat the egg, start with a clean, water & grease-free container.
如果飯煲內膽已花，或沒有易潔塗層，應加牛油紙方便起出蛋糕
If the inner pan is scraped or without non stick layer, please use tracing paper.
我使用的煙燻紅椒粉是西班牙的La Chinata
1. 將冰鮮魚柳解凍，沖洗、抹乾、放在雪櫃抽乾（理想是一晚時間）。
1. Unfreeze and rinse the catfish; pat dry. Set aside in the fridge (ideally for a day).
2. 洗淨荷蘭豆、車厘茄。
2. Wash the snow peas and cherry tomatoes.
3. 撕去荷蘭豆的老筋。
3. Remove the tough string along the edge of the snow peas.
4. 將薯仔去皮。
4. Peel the potato.
5. 將薯仔、甘筍切片。
5. Slice the potato and carrot.
6. 將洋蔥切絲，紅蔥頭、辣椒切末。
6. Shred the onion; Mince the shallot and chilli.
7. 將魚柳切件，用鹽、黑椒、煙燻紅椒粉醃好。
7. Cut the fish into six pieces. Season them with salt, pepper, and smoked paprika.
8. 砂鍋落1茶匙油，煎香薯仔片後盛起備用。
8. Warm the pot with 1/2tps oil, fry the sliced potato. Set aside.
9.在鍋裡落半茶匙油，爆香辣椒、洋蔥和紅蔥頭。
9. Warm the pot with 1/2tps oil, add the chilli, onion, and shallot. Saute them until fragrant.
10. 放入薯仔、甘筍、車厘茄。將魚塊放面。
10. Add potatoes, carrots, cherry tomatoes. Put the fish fillets on the top.
11. 加水，碰到而毋須蓋過魚身為足夠。
11. Add enough water to reach but not cover the fish fillets.
12. 加蓋煮滾，反轉魚塊
12. Put the lid on. Bring to boil, flip the fish fillets.
13. 煮約3-5分鐘，或至魚塊熟透即可。
13. Cook about 3-5 mins or till the fish is done.
備註 Remarks
如果沒有辣椒，可扣起油，直接用辣椒油起鑊。
Cut down the oil and use the chilli oil to warm the pan and fry the ingredients if you don’t have a chilli in hand.
水不要蓋過魚塊，半燉半蒸，留意時間，確保嫩滑！
Water should not cover the fish fillets. Stew and steam them. Watch out the time to make sure they are tender.
分別把蝦米/蝦乾、冬菇泡水備用;浸泡水亦留下。
Soaked the dried shrimps and dried shiitake till soften, keep those water.
洗米，然後浸米30分鐘。
Wash the rice, soaked it for one hour, keep those water
將蒜頭切成蒜末，紅蔥頭切細丁。
Mince the garlics, dice the shallots.
將紅蘿蔔切細丁；荷蘭豆切小段。
Dice the carrot; cut the snow peas into bite size.
將浸軟的冬菇切片。
Sliced the softened shiitake.
沖掉鴻喜菇表面泥沙，抹乾（此步不能提早做，否則菇會發臭）。
Lightly rinse the mushrooms with cool water and pat them dry. (Don’t do this step too early or else the mushrooms will get slimy and water logged)
平底鑊落油，將蒜末，紅蔥頭丁炒香。
Warm a nonstick pan with oil, add the garlic and shallots. Saute them until fragrant.
加入蝦米/蝦乾、冬菇，炒出香氣。
Add dried shrimps and shiitake. Saute them until fragrant.
加入蝦仁、泡好的米。
Add shrimps and rice.
逐少倒入三款浸泡水，水位應稍稍覆蓋所有材料。
Gradually add the soaking water and cover all the ingredients. (You can’t take it out, so it’s better to hold them back and add more if you need)
加入醬油、蠔油、紹興酒，加蓋煮滾。
Add Soy sauce, Oyster sauce and Huadiao wine, put the lid on. Bring to boil over high heat.
12. 煮滾後轉小火，燜煮5分鐘。
Reduce to low heat and simmer for 5 mins.
13. 關火再燜10分鐘。
Turn off the heat and simmer for 10 mins.
14. 試味，調整味道，上碟。
Taste and adjust accordingly. Serve.
掛住萬發嘅黑椒薯仔牛柳粒。整個解構版畀自己，以慰單思之情。
I miss the stir fry beef and potatoes with black pepper in Hong Kong Style. So I made a deconstructed version.
0) 牛扒若曾冰鮮，解凍後放在室溫「回溫」30分鐘
0) Take the steaks out the fridge for 30mins before start cooking
A1) 平底鑊燒熱2-3分鐘。
A1) Hot the pan for 2-3mins.
A2) 用鹽、黑椒為牛扒調味。
A2) Season the steaks.
A3) 煎香油脂一面（或把油脂切下來先煎）。
A3) Sear the strip of fat. (Or cut it out and pan-fried them)
A4) 出油後，每面煎約兩分鐘，期間儘量不要移動牛扒。
A4) Till oil around, sear for about 2 mins each side. Try not to move them.
A5) 把最後一面也煎香、上色。
A5) Sear the final side of the steaks and get the colour.
A6) 離火，讓牛扒休息8-10分鐘。
A6) Take them out, let them rest 8-10mins
A7) 若休息後嫌不夠熱，回火煎約1分鐘。
A7) Return them to the pan for extra minute if they are too cold to serve.
B1) 將薯仔切粒。
B1) Cut potatoes in half or quarters depending on the size.
B2) 將薯仔用鹽水汆水，瀝乾盛起。
B2) Cover the potatoes with salted water.
B3) 落油，用中火煎脆薯仔表面。
B3) Cook until tender, drain.Add oil, pan-fried the potatoes
B4) 加入蒜頭、黑椒、少量鹽。
B4) Add garlic, pepper and little salt.
B5) 加入蜜糖兜勻。
B5) Add honey and stir.
C1) 落鑊整熟佢，記得調味。
C1) Just do it. Don’t forget to season them.