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[:hk]食材[:en]Ingredients[:]
Once you eat one paper thin crispy wafer, you just can’t stop. In fact, Wafer is gluten free, no […]
Homemade Paper Thin Wafer Recipe
Seafood cooked in cooking paper may be one of the best way to steam in great taste. BBQ 的時候，大家很喜歡用用鋁箔紙將蔬菜包起來一起烤，利用紙包內的熱氣煮熟食材。這道紙蒸海鮮的原理也是一樣，不需要一大鍋水，利用紙包內的蒸氣熱循環緊鎖海鮮的精華和鮮味，短時間將食材煮熟，省電省時間。在紙包內加入米酒，食材本身的水份和米酒產所生的蒸氣煮熟的海鮮，鯹味全去，鮮美非常，原汁原味。 Ingredients […]
Steamed Seafood with Cooking Paper Recipe
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Pâtes de Fruits (No Pectin) Recipe
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Tomato Bread Recipe
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Homemade Cottage Cheese Recipe
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Dried Marinated Squid
佛卡夏 Focaccia 是一款很受意大利人喜愛的家常扁麵包，麵包本身有味道，在前菜之前或和正餐麵包一起食用。麵糰含油量較高，吃幾口容易覺得膩。
Focaccia with Ham & Vegetables Recipe
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Soybean Biscotti Recipe
This chowder is quick and easy to make and requires only one pot. The salmon comes out tender and sweet. […]
Light Salmon and Potato Chowder Recipe
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Baked Kale Chips Recipe
從小吃到大，冬菇都是配蠔油悶煮。近年醬油、蠔油相繼傳出含有致癌物質的問題，這類工廠預製的調味品便開始淡出肥丁的調味櫃，開始嘗試自己製作醬油、味增、腐乳等發酵調味料，本來只是玩票實驗性質，後來真玩上癮了。南乳(紅麴豆腐乳)味道濃郁紮實，和冬菇的香味搭配，柔和清新。南乳含有天然的紅麴色素 (購買巿售的留意有沒有加入人造色素)，原本不怎麼吸睛的冬菇和連藕，染上淡淡的紅色，節日上桌更添喜氣，平日裡一鍋搞定，非常好下飯。
Braised Shiitake Mushrooms Recipe
薑汁撞奶可說是最親民的份子料理，只有兩種食材，牛奶和老薑汁，完全不用吉利丁粉(魚膠粉) 或洋菜就能凝固。薑含有蛋白酶，能與牛奶內的蛋白質發生化學反應，使牛奶凝固。只要撞在一起，就能做出比豆花和奶酪還要水嫩，吹彈可破，用吸管不費力地滑溜入口，帶薑味的東方 Panna Cotta。
Ginger Milk Curd Recipe
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Slow Cooked Salmon Recipe
頂端沾滿麥芽糖的筷子，夾上兩塊梳打餅乾，輕輕咬一口，酥脆的餅乾和香軟的糖膏出奇的搭配，軟滑香甜的麥芽糖瀰漫在唇齒之間，這種甜蜜滋味，深深烙印在肥丁的童年回憶裡面。
Homemade Maltose Recipe
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Poached Chicken in Spicy Sauce Recipe
傳統的生炒糯米飯，做法和意大利燉飯有異曲同功之炒，由生米炒成熟飯。生炒糯米飯的難度在於糯米富含澱粉質，遇熱會產生大量黏性，炒熟的過程很容易黏鍋，傳統的炒法，途中要邊炒邊澆上湯和油把糯米炒熟，每次澆上湯分量不能太多，否則會變成用水煮糯米，糯米太軟不好吃，觀察火喉的技巧要求很高，需要差不多一小時才能完成。
Fried Glutinous Rice Recipe
「杏仁小魚」實在不便宜，每次逛超市看總是猶豫不決繞圈結果都沒買。其實做法都超簡單，新鮮小魚經過調味和烘焙處理，只要注意烘烤火侯，你也可以輕輕鬆鬆上手，一次做多一些，吃堅果配電視說有多享受就有多享受，朋友來配個啤酒真的超棒！鹹香酥脆的烤魚連且魚骨一起吃，是天然的補鈣聖品，搭配有益於心臟健康和美顏的杏仁，營養滿分！
Almond Strips & Fish Recipe
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Tofu Lion’s Head Recipe
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Grilled Vegetables Panini Recipe
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Merguine (Heart, Sakura, Cat Paw) Recipe
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No Knead Ciabatta Recipe
冬天肥丁特別喜歡的火鍋料理，材料不用深思熟慮， 隨便拿一些材料就搭配出豐盛的鍋物。 自己做的鹹酸菜發酵好，在冰箱裡找到梅花肉 (也可以用五花肉，不過怕熊貓先生胖很少吃)、鴻喜菇、冬粉、昆布，再到附近買一些花甲和豆腐回來， 就拼湊出美味的湯底，用鑄鐵鍋一鍋煮熟，暖暖上桌不加熱也可以存熱很長的時間，不像港式火煱「打邊爐」，邊煮邊吃那麼上火。 熱呼呼酸溜溜，26 cm 的鑄鐵黑鍋可做 3 ~ 4 人份量，肥丁和熊貓先生兩人就吃了 2/3 鍋，寒冷的夜裏，真的很難抗拒鍋物的魅力。 材料 （3 ～ 4 人份） 鹹酸菜 […]
酸菜白肉鍋【圍爐夜話】Meat with Pickled Mustard Green Hot Pot
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