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標題: 講吓識煮咩餸 [打印本頁]

作者: habitrailspace 時間: 2010-3-23 10:49 標題: 講吓識煮咩餸

講吓識煮咩餸

作者: Catpiano 時間: 2010-3-23 11:07

I eat doll noodle!

We eat doll noodle!

The taste is wonderful! "Ho may"

Doll noodle!

作者: somewhereintime 時間: 2010-3-23 11:12

I eat doll noodle!

We eat doll noodle!

The taste is wonderful! "Ho may"

Doll noodle!

{:8_14 ...
Catpiano 發表於 2010-3-23 11:07

I thought you are eating a lot of Penang Laksa

作者: habitrailspace 時間: 2010-3-23 11:22

豆角炒牛肉

作者: habitrailspace 時間: 2010-3-23 11:25

菜圃炒蛋

作者: habitrailspace 時間: 2010-3-23 11:30

蒸水蛋

作者: habitrailspace 時間: 2010-3-23 11:37

煎午餐肉

作者: sheep 時間: 2010-3-23 11:54

蒸水蛋
habitrailspace 發表於 2010-3-23 11:30

高難度

作者: habitrailspace 時間: 2010-3-23 12:04

高難度
sheep 發表於 2010-3-23 11:54

i guess the secret is 慢火

作者: somewhereintime 時間: 2010-3-23 12:13

回復 8# sheep

No la,  it is so simple, only thing to remember is always use cooled
boiled water, or broth. 3 eggs to 250 ml liquid,  steam the plate first,
add custard, with some peeled shrimps, whitebaits, Chinese Donut,
dried shrimps,  salted duck eggs or mung bean threads. Cover the plate to avoid
condensation, bring water to boil, steam for 3 minutes, turn down heat
to low, steam for another 4-5 minutes, turn off heat, and allow to
heat through.  In Hong Kong, fresh fish intestine is the best, or the
worms from rice paddy.

作者: habitrailspace 時間: 2010-3-23 12:18

本帖最後由 habitrailspace 於 2010-3-23 12:23 編輯

蒜頭豆豉蒸排骨
+ d jap pumpkin

作者: habitrailspace 時間: 2010-3-23 12:21

回復  sheep

No la,  it is so simple, only thing to remember is always use cooled
boiled water, or  ...
somewhereintime 發表於 2010-3-23 12:13

omg u can think of so many ingredients

作者: Catpiano 時間: 2010-3-23 12:24

Wah ... you guys really know how to cook wor ..

Or .. all gals??

作者: matt72178 時間: 2010-3-23 12:31

基本上茶餐聽 A﹐B﹐C 餐都識整
腿絲黯列+雪菜肉絲米跟熱奶茶

作者: habitrailspace 時間: 2010-3-23 12:33

番茄蛋牛肉

作者: habitrailspace 時間: 2010-3-23 12:47

煎魚肉讓青椒

作者: habitrailspace 時間: 2010-3-23 12:54

椰菜粉絲蝦米

作者: habitrailspace 時間: 2010-3-23 13:08

金針雲耳蒸雞

作者: habitrailspace 時間: 2010-3-23 13:11

滷牛輾

作者: somewhereintime 時間: 2010-3-23 13:12

回復 18# habitrailspace

So you cook for the entire family, and friends??

作者: habitrailspace 時間: 2010-3-23 13:15

本帖最後由 habitrailspace 於 2010-3-23 13:27 編輯

回復 habitrailspace

So you cook for the entire family, and friends??
somewhereintime 發表於 2010-3-23 13:12

i learned all this when i was 12 lived by myself (EYT)
at the same time, share some dishes with lyk

post a few words & get pts

of coz i cant compare w/ u la
"講吓" kakaka 唔一定煮得好食

作者: habitrailspace 時間: 2010-3-23 13:36

蒜容白菜仔

作者: habitrailspace 時間: 2010-3-23 13:46

介蘭炒牛肉

作者: Catpiano 時間: 2010-3-23 13:53

wow ...

作者: habitrailspace 時間: 2010-3-23 13:56

薑葱蠔

作者: habitrailspace 時間: 2010-3-23 14:04

冬瓜蝦米

作者: habitrailspace 時間: 2010-3-23 14:17

窄菜蒸牛肉

作者: habitrailspace 時間: 2010-3-23 14:20

梅菜蒸豬肉

作者: habitrailspace 時間: 2010-3-23 14:26

火煱牛肉捲金菇

作者: habitrailspace 時間: 2010-3-23 14:28

羊葱豬扒

作者: habitrailspace 時間: 2010-3-23 14:30

黑椒牛扒

作者: hirokendo 時間: 2010-3-23 14:36

甜酸骨

作者: habitrailspace 時間: 2010-3-23 14:37

煎比目魚柳

作者: somewhereintime 時間: 2010-3-23 14:37

回復 31# habitrailspace

Gee, way more varieties than I can expect from home,
you are probably very popular among girls

What kind of cooking equipments you got at home?

作者: habitrailspace 時間: 2010-3-23 14:40

回復 habitrailspace

Gee, way more varieties than I can expect from home,
you are probably very po ...
somewhereintime 發表於 2010-3-23 14:37

im not professional. if u date a girl u dun cook at home. cheap cheap.
my pots & pans are from costco. nowadays, is hard to find good ones; all made in peter

作者: habitrailspace 時間: 2010-3-23 14:42

甜酸骨
hirokendo 發表於 2010-3-23 14:36

3 simple words however lots of work bor (for me (not somewhereintime))

作者: somewhereintime 時間: 2010-3-23 14:47

回復 35# habitrailspace

You don't expect to impress a Honger gal by cooking, they would think you are cheap;
however, lot of Cacausian girls love to date serious home chefs,
fine dining + nice bubbles = romantic evening. Go, young fellow

作者: hirokendo 時間: 2010-3-23 15:06

回復 36# habitrailspace
Yes, a lot of work because I need to deep fried some lard & get some "Pig Oil" first and then deep fried those spare ribs.

作者: somewhereintime 時間: 2010-3-23 15:24

回復 38# hirokendo

Obsessed to food

作者: sheep 時間: 2010-3-23 15:28

羊葱豬扒
habitrailspace 發表於 2010-3-23 14:28

羊唔食豬排
淨食蕃薯

作者: tofu 時間: 2010-3-23 15:49

本帖最後由 tofu 於 2010-3-23 15:59 編輯

蒸水蛋 is simple, use broth or tofu, then it won't be ''old"

my flavour is tomato with eggs and beef, plus a little bit 窄菜. but haven't find any good 窄菜here, they are all too salty

same here, learn how to cook at young, since don't want to have instant noodle everyday.
plus, if i know how to cook, i can help to buy food, which i can get some extra money

can prepare simple dinner for family, just no deep fired stuffs, hate the smell and don't know what to do with the oil

作者: tofu 時間: 2010-3-23 15:51

回復 37# somewhereintime

actually you will still impress the hong girl. the girl will think at least i don't have to prepare dinner if i stay with you. bonus points ar

作者: habitrailspace 時間: 2010-3-23 16:32

羊唔食豬排
淨食蕃薯
sheep 發表於 2010-3-23 15:28

fine
ketchup豬排 + little bit tomato for u
btw, u r 狼

作者: sheep 時間: 2010-3-23 16:37

fine
ketchup豬排 + little bit tomato for u
btw, u r 狼
habitrailspace 發表於 2010-3-23 16:32

我食野都食得好狼

作者: habitrailspace 時間: 2010-3-23 16:41

西芹雞柳

作者: habitrailspace 時間: 2010-3-23 16:45

白切雞

作者: habitrailspace 時間: 2010-3-23 16:47

白灼蝦

作者: habitrailspace 時間: 2010-3-23 16:49

ketchup 蝦

作者: habitrailspace 時間: 2010-3-23 16:52

蝦仁炒蛋

作者: habitrailspace 時間: 2010-3-23 16:59

蒜容蒸龍蝦(開邊)

作者: somewhereintime 時間: 2010-3-23 17:00

回復 45# habitrailspace

西芹炒豬腰

作者: sheep 時間: 2010-3-23 17:06

回復 habitrailspace

西芹炒豬腰
somewhereintime 發表於 2010-3-23 17:00

講開腰潤
呢度啲潤太熟硬啲生生地得唔得呢？

作者: habitrailspace 時間: 2010-3-23 17:08

本帖最後由 habitrailspace 於 2010-3-23 17:17 編輯

回復 habitrailspace

西芹炒豬腰
somewhereintime 發表於 2010-3-23 17:00

never try it b4. how to clean 豬腰. can be smelly & taste funny.
any simple way to cook 豬腰 at home
most of the time i eat w/ congee
good suggestion w/ celery

作者: sheep 時間: 2010-3-23 17:15

never try it b4. how to clean 豬腰. can be smelly & taste funny.
any simple way to make 豬腰
habitrailspace 發表於 2010-3-23 17:08

腰潤粥
無得頂

作者: Purpleheart 時間: 2010-3-23 17:32

得個講字, 不如 post 埋 recipe 出黎啦

作者: sheep 時間: 2010-3-23 17:36

得個講字, 不如 post 埋 recipe 出黎啦
Purpleheart 發表於 2010-3-23 17:32

你話邊個？

作者: habitrailspace 時間: 2010-3-23 17:37

得個講字, 不如 post 埋 recipe 出黎啦
Purpleheart 發表於 2010-3-23 17:32

that's gonna be complicated. all my dishes are very simple made

作者: habitrailspace 時間: 2010-3-23 17:40

老少平安 (tofu + fish paste)

作者: Purpleheart 時間: 2010-3-23 17:43

你話邊個？
sheep 發表於 2010-3-23 17:36

因為你地講既所有餸我都想學整

作者: sheep 時間: 2010-3-23 17:45

老少平安 (tofu + fish paste)
habitrailspace 發表於 2010-3-23 17:40

羊版有啲唔同
我果啲係魚膠用蛋皮捲成一碌
蒸熟切件老少酣宜

作者: somewhereintime 時間: 2010-3-23 18:02

回復 52# sheep

You do not have to overcook the liver,
soak it in light baking soda solution for 15 minutes,
rinse well and marinate with ginger juice and wine for
15 minutes, do not over cook or it turns to leather

作者: somewhereintime 時間: 2010-3-23 18:32

羊版有啲唔同
我果啲係魚膠用蛋皮捲成一碌
蒸熟切件老少酣宜
sheep 發表於 2010-3-23 17:45

臘味如意捲

作者: Catpiano 時間: 2010-3-23 18:45

Yeah!

I just made pineapple fried rice!!!

作者: habitrailspace 時間: 2010-3-23 18:47

回復  sheep

  You do not have to overcook the liver,
  soak it in light baking soda solution for  ...
somewhereintime 發表於 2010-3-23 18:02

thx
need to remove anything inside?

作者: 小叻 時間: 2010-3-23 19:33

只係識得煮D家常小小送咋~

ex. 番茄炒蛋﹐蝦仁炒蛋﹐豉汁排骨﹐蒜蓉豆苗﹐椒絲腐乳通菜...etc..識整冬姑扒玉子豆腐(百加利做底) *因為3樣都係我既至愛 >3< ~*
煲湯﹕青紅蘿蔔豬骨﹐番茄薯仔呀﹐霸王花豬展...etc (無藥材個D湯~)雖然整係識整好少~~但係好好好食架~~ 哈哈~~~~

作者: sheep 時間: 2010-3-23 19:58

thx
need to remove anything inside?
habitrailspace 發表於 2010-3-23 18:47

將豬腰 BUTTERFLY 成兩件
將中間白色啲脂肪 OR 腎小管 WHATEVER 片去
豬腰界花唔識點去咗啲尿味

作者: 布小熊 時間: 2010-3-23 19:59

西芹雞柳
habitrailspace 發表於 2010-3-23 04:41 PM

haha made that yesterday.

作者: sheep 時間: 2010-3-23 20:00

臘味如意捲
somewhereintime 發表於 2010-3-23 18:32

點整？

作者: habitrailspace 時間: 2010-3-23 20:14

回復 65# 小叻
where to buy this 霸王花. how much u need. gals 食左好霸王

作者: habitrailspace 時間: 2010-3-23 20:15

回復 66# sheep

thank you
thank you

作者: habitrailspace 時間: 2010-3-23 20:16

Yeah!

I just made pineapple fried rice!!!
Catpiano 發表於 2010-3-23 18:45

good wor

作者: 布小熊 時間: 2010-3-23 20:22

Yeah!

I just made pineapple fried rice!!!
Catpiano 發表於 2010-3-23 06:45 PM

That's HARD!! I tried once... but prob don't do that again.... too much work and I am not really a fired rice person...
It's so hard to cut the flesh of the pineapple from the shell without damaging it!

作者: habitrailspace 時間: 2010-3-23 20:36

牛柳粒,百加利(做底)

作者: habitrailspace 時間: 2010-3-23 20:38

點整？
sheep 發表於 2010-3-23 20:00

好似糯米捲???

作者: habitrailspace 時間: 2010-3-23 20:48

九菜豬紅魚蛋

作者: somewhereintime 時間: 2010-3-23 20:50

回復 68# sheep

Based on your fish paste omelette roll, add some diced lapchong or
lapyuk, mushroom etc so it has more complex texture and taste

作者: somewhereintime 時間: 2010-3-23 20:52

回復 72# 布小熊

Use a grapefruit knife, or better still, a curved pineapple knife,
it take only 2-3 minutes to remove the flesh from shell.

作者: habitrailspace 時間: 2010-3-23 20:54

蘿蔔牛腩

作者: somewhereintime 時間: 2010-3-23 20:56

七彩味菜牛柳絲

牛柳粒,百加利(做底)
habitrailspace 發表於 2010-3-23 20:36

作者: habitrailspace 時間: 2010-3-23 20:58

七彩味菜牛柳絲
somewhereintime 發表於 2010-3-23 20:56

wow what is "七彩" and "味菜"??? i never seen 味菜 in supermarket

作者: somewhereintime 時間: 2010-3-23 21:04

wow what is "七彩" and "味菜"??? i never seen 味菜 in supermarket
habitrailspace 發表於 2010-3-23 20:58

七彩-Bamboo shoot, ****ake mushroom, carrot, celery, Szechuan pickle, red ginger pickle,
woodear fungus
味菜-buy some salted mustard green(Gai Choy), marinated in vinegar and sugar

Stir-fry and served over puffed rice noodles

作者: habitrailspace 時間: 2010-3-23 21:08

七彩-Bamboo shoot, ****ake mushroom, carrot, celery, Szechuan pickle, red ginger pickle,
wo ...
somewhereintime 發表於 2010-3-23 21:04

need to buy so many things

作者: somewhereintime 時間: 2010-3-23 21:16

回復 82# habitrailspace

Well, if you want to impress some gals

作者: somewhereintime 時間: 2010-3-23 21:22

need to buy so many things
habitrailspace 發表於 2010-3-23 21:08

竹筍，冬菇，紅蘿蔔，酸薑，木耳，西芹，榨菜
I think you have most of them in your kitchen

作者: somewhereintime 時間: 2010-3-23 21:39

太史豆腐，綠柳垂楊，燈影牛肉，
脆皮昌魚球，蟠龍鱔，仙鶴神針，
蟹粉小籠包，

作者: habitrailspace 時間: 2010-3-24 07:21

太史豆腐，綠柳垂楊，燈影牛肉，
脆皮昌魚球，蟠龍鱔，仙鶴神針，
蟹粉小籠包， ...
somewhereintime 發表於 2010-3-23 21:39

omg u cook all these at home!?
i dunno what is 綠柳垂楊, 仙鶴神針?

作者: habitrailspace 時間: 2010-3-24 07:50

東波肉 yum yum

作者: 布小熊 時間: 2010-3-24 09:12

回復布小熊
Use a grapefruit knife, or better still, a curved pineapple knife,
it take onl ...
somewhereintime 發表於 2010-3-23 08:52 PM

May be I should get a grapefruit knife! use it for both grapefruit and pineapple!

作者: somewhereintime 時間: 2010-3-24 09:30

回復 88# 布小熊

Grapefruit knife is muti-tasking, and quite inexpensive, $2-$6
depends on quality
Pineapple knife look similar but double the size, much more sturdy,
get the job done really quick. Yes, you can use it for large grapefruits too.

作者: tsumorichisato 時間: 2010-3-24 11:16

Uncle Some, 我想整番茄豆腐魚湯, 應該買邊種魚同點樣D湯先會白呢? 唔該晒

作者: somewhereintime 時間: 2010-3-24 11:49

本帖最後由 somewhereintime 於 2010-3-24 11:51 編輯

回復 90# tsumorichisato
For 4 people:
I would use live  Australian  Barracuda if I want something decent,
for budget concern, Califoria Strip Bass, Milk Fish, Golden Thread are acceptable.
Boil 2 cups water.
Heat 2 Tablespoonfuls of oil, fry 4 slices ginger, add fish, cook over medium high
heat until golden brown, approx 5 minutes, turn over and cook 3 minutes,
add  half cup of boiling water at a time, cook fish for 15 minutes. Add tofu,
peeled tomatoes and simmer for 10 minutes. The broth should look milky by now,
season with white pepper and sea salt.  For variety, use sour bok choy,
salted mustard green, daikon,  seaweeds, konbu, kelps, dulse, loofa,
tomatoes, okra, they all taste good.for tomato, peeled and remove the seeds before adding to broth.

作者: B仔 時間: 2010-3-24 12:06

魚湯要白，至緊要係煎完條魚用滾水撞落去丫～如果唔係，D湯唔白架。
不過撞滾水要小心。。。。上次我煲豆腐魚湯時，我煲定KETTLE OF 滾水，點知倒落去魚嗰時，個KETTLE嘅蓋子掉落嚟。。。。SUPER STEAM BURN。。。又唔放得手，如果唔係成身都係。。。結果成隻左手包到隻粽咁，痛死人～

唔好買平KETTLE用呀～～

作者: B仔 時間: 2010-3-24 12:08

今晚我煮 Spaghetti with homemade meat balls... & tomato/basil sauce

作者: tsumorichisato 時間: 2010-3-24 12:20

Thank you Uncle Some:
what are the chinese names of Califoria Strip Bass, Milk Fish, Golden Thread? cuz I will go to T&T tonight only, hopefully can find something I can use.

B 仔：　真陰公．．．．應該叫你ｈｕｎｎｉｅ煮返成個禮拜飯

作者: habitrailspace 時間: 2010-3-24 12:20

本帖最後由 habitrailspace 於 2010-3-24 12:25 編輯

魚湯要白，至緊要係煎完條魚用滾水撞落去丫～如果唔係，D湯唔白架。
不過撞滾水要小心。。。。上次我煲豆 ...
B仔發表於 2010-3-24 12:06

B仔好利害呀!
ask B仔哥buy a new kettle la

作者: habitrailspace 時間: 2010-3-24 12:21

今晚我煮 Spaghetti with homemade meat balls... & tomato/basil sauce
B仔發表於 2010-3-24 12:08

home or ready made sauce?

作者: habitrailspace 時間: 2010-3-24 12:23

回復 tsumorichisato
For 4 people:
I would use live Australian Barracuda if I want something dece ...
somewhereintime 發表於 2010-3-24 11:49

really decent

i normally use 魚尾

作者: somewhereintime 時間: 2010-3-24 12:29

回復 94# tsumorichisato

澳洲鱸魚，Australian Barramudi
紅衫，Golden Thread
虱目魚，Milk Fish
加州鱸魚， Stripped Bass
Saw I started with 2 cups boiling water?
Good luck, and make sure your wok doesn't stick

作者: fibbi 時間: 2010-3-24 12:31

回復 92# B仔

OH no...poor B jai ... Yeah I agree definitely need better quality wok or kettle.

作者: B仔 時間: 2010-3-24 12:32

TC:
個時係OCT，啱啱要包住隻豬手去LA探親，同埋去VEGAS～
之後我都冇買過個新KETTLE，咁新，唔用好似好徙咁～小心D，MAKE SURE卡啱位囉～～
魚呀，我求其係YAHOHAN買咗條鮮側魚／紅雞魚尾。。。都OK～

HABIT哥哥。。。
SAUCE FROM SCRATCH囉～自己要打粹D番茄。。。用OLIVE OIL起鑊整香D BASIL先。。。然後落番茄ETC ETC ETC 囉～

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