HokHei’s Kitchen

HokHei’s Kitchen Rib Eye Steak

2018-03-11T10:06:33.437000Z

Recipe by Benjamin Tam

HokHei’s Kitchen Lobster Linguine

2018-03-11T10:06:32.769000Z

Recipe by Shanki Wu

HokHei's Kitchen Perfect French Fries

2017-12-26T15:35:10.975000Z

Recipe by Benjamin Tam

Ingredients

5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on
1 quart peanut oil
Kosher salt

Procedures

Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325° F. Line a baking sheet with paper towels and set aside.
Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.
Increase the heat of the oil to 375° F.
Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

HokHei's Kitchen Cranberry Spinach Salad

2017-12-26T15:35:09.874000Z

Recipe by Benjamin Tam

Ingredients

Recipe makes 8 servings

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
In a large bowl, combine the spinach with the toasted almonds and cranberries.

HokHei's Kitchen Salmon Tikka with Cucumber Yoghurt

2017-12-26T15:35:05.961000Z

Recipe by Benjamin Tam

Ingredients

2 naan breads
1 fresh red chilli
½ a cucumber
1 lemon
1 lemon
4 tablespoons natural yoghurt
Sea salt and freshly ground black pepper
A few sprigs of fresh coriander
2 x 200g MSC certified pacific or organically farmed salmon, tilapia or trout fillets, skin on
Scaled and bones removed
1 heaped tablespoon Patak's tandoori curry paste
Olive oil

Method

Preheat your oven to 110°C.
Pop your naan breads into the oven to warm through.
Halve, deseed and finely chop your chilli.
Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds.
Roughly chop the cucumber and put most of it into a bowl.
Halve your lemon and squeeze the juice from one half into the bowl.
Add the yoghurt, a pinch of salt and pepper and half the chopped chilli.
Pick the coriander leaves and put to one side.
Slice each salmon fillet across lengthways into three 1.5cm wide slices and use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece.
Heat a large frying pan over a high heat.
Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through.

How to serve quick salmon tikka with cucumber yoghurt

Place a warmed naan bread on each plate.
Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon.
Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.

HokHei's Kitchen Grilled Ham and Cheese with Rosemary Mayo

2017-12-26T15:45:45.651000Z

Recipe by Benjamin Tam

Ingredients:

1 tablespoon mayo
1 teaspoon finely minced rosemary
2 1/2″ thick slices of bread – I like to use sweet batard for grilling cheese
1/2 cup of barley buzzed cheddar beehive cheese or your favorite sharp white cheddar
1/2 cup of mild cheddar
3 thin slices of black forest ham
butter

How To:

Mix the mayo and rosemary together about 30 minutes (or longer) before making your grilled cheese. This helps mingle the flavors.
Grate the cheese. Set aside
In a large frying pan (preferably cast iron) heat a little butter or lard over medium heat.
Clump the ham slices together and place in the frying pan and brown until lightly golden and crispy.
If you are going to put the mayo on before grilling, do so now by smearing a small amount of each inside slice of bread.
Sprinkle some cheese on both slices of the bread. Place the cooked ham on one side of the bread on top of the grated cheese. Cover with the other slice of bread.
Melt a little more butter or lard in the frying pan over medium low heat. Add the sandwich to the pan.
Lightly butter the top slice of bread that is not being cooked at that time.
After 2 – 3 minutes, gently lift the sandwich up to check if the cooked side is golden, then flip the sandwich over.
Place another heavy skillet onto of the sandwich to press down. Cook until the other side is golden brown the cheese is melty.
Remove from the pan, cut in half and then smear some of that rosemary mayo into each sandwich (this is if you didn’t all ready do so before cooking).
Serve.

HokHei's Kitchen Aglio Olio

2017-12-26T15:35:04.604000Z

Recipe by Benjamin Tam

With this basic recipe aglio olio, you can make any variation (e.g. with mushrooms and seafood).

Serves: 2

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients

2 servings of pasta (I'm using 150g spaghetti)
1 1/2 tbsp olive oil
10 cloves garlic peeled and sliced or chopped (but not too finely)
1/2 tsp dried chilli flakes may substitute with finely chopped chilli padi
30 grams Italian flat-leaf parsley finely chopped
20 grams butter cubed
sea salt to taste
freshly cracked black pepper to taste

Directions

Bring a pot of water with 1 tbsp sea salt to a boil. Cook pasta according to the timing indicated on the packet, until al dente. Drain and set aside the pasta, reserving a small cup of pasta water.
Heat olive oil in a sauce pan, add garlic and chilli padi/chilli flakes (if using). Saute the garlic until it turns light golden brown.
Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown.
Add cooked pasta, 1-2 tbsp reserve pasta water, chopped parsley and cubed butter to the garlic & oil mixture. Stir to coat all the ingredients evenly. Season with sea salt and freshly cracked black pepper.

HokHei's Kitchen Spaghetti alla Carbonara

2017-12-26T15:35:04.003000Z

Recipe by Benjamin Tam

Ingredients

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat.
Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
Season the carbonara with several turns of freshly ground black pepper and taste for salt.
Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

HokHei's Kitchen Spaghetti with Porcini Mushroom and Truffle Sauce

2017-12-26T15:35:04.070000Z

Recipes by Benjamin Tam

This is one of my all time favourite spaghetti that inspired from my father in-law’s who loves food very much. And every now and then, he will travel to italian to pursuit the best ingredient to share with us all. One of the treasure he found was Semola di grano duro spaghetti. And so far, I agreed this is the best spaghetti I’ve ever tasted.

Ingredients:

1 lb of Spaghetti (semola di grano duro)
25g Dried Porcini Mushrooms
1/2 Shallots, diced
1 Clove Garlic, crushed
2 Tablespoon Olive Oil
Few Basil Leaves
Salt and Black Pepper
1 Tablespoon Truffle Sauce

Directions

Preparation: 10 min › Cook: 20 min › Ready in: 30 min

Pour boiling water on mushrooms and leave to soak for 5-10 minutes.
bringing a large pot of salted water to a boil
In medium sized pan cook the chopped onion and garlic until soft.
The mushrooms should be ready now, so drain (but leave the water as stock) and rinse them and add to pan and give a few stirs.
Add the mushroom stock
Pasta should be ready now, so drain and add to the sauce and add the truffle sause
Give it all a good seasoning of freshly ground black pepper, salt and - if you like - some Parmesan.

HokHei's Kitchen Spaghetti with Tomato Sauce, Fresh Basil

2017-12-26T15:35:02.978000Z

Recipe by Benjamin Tam

SERVES 4

Ingredients for the tomato sauce:

1 tbsp extra-virgin olive oil
1 tsp butter
2/3 cup diced white onions
2/3 cup diced green celery
2/3 cup diced carrots
1 tbsp garlic, minced
2-½ cups peeled tomatoes, sliced
3 fresh tomatoes
1 fresh bay leaf
Sugar, to taste (optional)
½ tsp sea salt or to taste
Freshly ground black pepper, to taste

Method:

Carefully wash the onions, celery and carrots. Dice the vegetables into small cubes.
Heat a large sauté pan over medium, add the olive oil and butter, and melt. Add the chopped vegetables, garlic and bay leaf, and sauté until brown.
Dice the fresh tomatoes into small cubes. Add them to the sauté mixture and cook over a low flame for 10 minutes.
Add the peeled tomatoes and continue, over a low flame, for 20 minutes.
Pass the sauce through a thin-mesh vegetable mill or sieve, pouring it into the sauté pan.
Finish cooking for three to four minutes more. Add the salt and pepper to taste. If the tomato sauce tastes too acidic, add a pinch of sugar during the cooking phase.

Ingredients for the Spaghetti:

Dried Italian artisanal spaghetti or a pasta of your choice (four servings)
1 tbsp butter
Freshly grated Parmesan cheese and fresh basil leaves garnish

Method:

Heat a pot of salted water to boiling. Add the pasta and prepare following the manufacturer’s instructions. Cook until just under al dente for best results. Strain.
In a sauté pan, melt the butter. Add the pasta and heat briefly. Add the sauce and stir to coat the pasta thoroughly. Serve hot with a garnish of fresh basil leaves and freshly-grated Parmesan.

HokHei's Kitchen Stuffed Tomato Tapas recipes

2017-12-26T15:50:54.520000Z

Recipe by Benjamin Tam

Preparation Time : 25 minutes

Cooking Time : 25 minutes

Serves : 6

Ingredients :

6 large tomatoes
100g fresh breadcrumbs
3 tbsp parsley, chopped
salt and black pepper
2 tbsp butter
1 onion, chopped
50g Manchego cheese, grated
1 tbsp thyme, chopped

Preheat the oven to 140C / 275F / gas Mark 1

How to make :

Halve the tomatoes diagonally.
Using a small teaspoon remove the seeds and juice and reserve.
Place the breadcrumbs and parsley into a small bowl and add the reserved tomato juice.
Season with salt and pepper.
Heat the butter and cook the onion until soft.
Add the breadcrumb mix and thyme and cook for a few minutes.
Stir in half the cheese and place the mixture into the halved tomatoes.
Top with the remaining cheese and bake for 25 minutes.
Serve immediately.

HokHei's Kitchen Classic French Mussels

2017-12-26T15:35:01.111000Z

Recipe by Benjamin Tam

Total Time : 25 min

Preparation Time : 10 min

Cooking Time : 15 min

Ingredients

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Directions

Heat the olive oil in a large pot over medium-high heat.
Add the shallots and garlic and cook until softened, about 5 minutes.
Add the mussels, wine, cream, butter, and parsley and season well with salt.
Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.
Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

HokHei's Kitchen Sticky Pork Ribs

2017-12-26T15:35:00.305000Z

Recipe by Benjamin Tam

Ingredients

2kg pork ribs, separated
sea salt and freshly ground pepper
olive oil, for frying
6-8 garlic cloves, peeled and sliced
10cm piece of fresh ginger, peeled and sliced
2-4 tsp dried chilli flakes, to taste
2 tsp sichuan peppercorns
8 whole star anise
8 tbs runny honey
200-300ml soy sauce
4-5 tbs rice vinegar
600ml Shaoxing rice wine or medium-dry sherry
10 spring onions, trimmed and sliced
800ml chicken stock

Instructions

Preheat the oven to 180C (160C fan-forced)
Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the stove with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
Add the garlic, ginger, chilli flakes, sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise. Add half the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavours, adding a little extra vinegar and/or soy sauce if necessary. Add the spring onions and stock and bring to the boil.
Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
Messy but necessary bit:
Remove the pan from the oven and place back on the stovetop. Heat the marinade and reduce until the sauce is thick and syrupy.
Turn the ribs in the sauce to coat them well, then serve.

HokHei's Kitchen Stewed Oxtail in Red Wine

2017-12-26T15:35:05.768000Z

Recipe by Benjamin Tam

Ingredients

2 cups flour
Salt and pepper
6 pounds oxtail, cut into chunks
1/4 cup olive oil
4 cloves garlic sliced then mashed in salt to puree consistency
1 red onion chopped
1 cup red wine
3 cups crushed tomatoes with juice
3 bay leaves
2 pounds carrots peeled and chopped into large chunks
6 pounds potatoes peeled and chopped into large chunks

Directions

In a shallow bowl, add the flour. Season well with salt and pepper.
Dredge the meat in the flour, shaking off any excess.
In a large stock pot orDutch oven over high heat, add the olive oil and heat.
When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side.
When all of the meat is browned, remove the meat from the pan and set aside on a plate.
To the pot, add the garlic and red onion and sweat. Add the wine to the pot.
Add the browned meat back into the pot and add the crushedtomatoes.
Add enough water to cover the meat and add the bay leaves.
Bring to a simmer and simmer over low heat for 2 1/2 hours.
Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.

材料：

牛尾 900克
洋蔥 1 個（切粗粒）
紅蘿蔔 1條（滾刀切粗粒）
西芹 1 條（切粗粒）
麵粉 (plain flour) 1 湯匙
番茄膏 (tomato paste) 2湯匙
紅酒 200 毫升
上湯（高湯）500毫升
香葉 (bay leaf) 1 至 2片

做法：

洗凈牛尾，抹乾水份，撲上薄薄的麵粉。
放少許牛油（奶油）在煎鑊中，放下牛尾煎 10至15分鐘，至表面香黃，取出放入另一深鍋中。
在原煎鑊放下洋蔥，紅蘿蔔和西芹煎炒約 15分鐘。
倒進紅酒煮滾一會，拌入番茄膏，上湯及香葉，煮滾後，倒進置牛尾的深鍋中，汁料鋪在牛尾上面。
加蓋用慢火炆3小時，至牛尾軟身，取出香葉，調校味道及濃度。
上碟趁熱供食。

溫馨提示：

燴牛尾的蔬菜要炒香黃，才能令牛尾更加香濃。食時可以拌以其他新鮮蔬菜，或薯蓉。

HokHei's Kitchen Creamy Mushroom Soup Recipe

2017-12-26T15:35:04.739000Z

Recipe by Benjamin Tam

Ingredients

Recipe makes 4 servings

1/4 cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
Salt and Pepper to taste
1 pinch ground cinnamon (the magic : optional)

Directions

Melt the butter in a large saucepan over medium-high heat.
Sauté the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth.
Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

HokHei's Kitchen Roast Chicken with Thyme and Onion Stuffing

2017-12-26T15:35:05.099000Z

Recipe by Benjamin Tam

Serves 4-6

Ingredients

1 medium chicken, approx. 1.5kg
1 onion, roughly chopped
2 carrots, roughly chopped
2 sticks of celery
2 tablesp. olive oil
Salt and freshly ground black pepper

Thyme and Onion Stuffing

100g bread, broken into pieces
1 tablesp. fresh parsley, chopped
1 tablesp. fresh thyme, chopped
1 small onion, cut into quarters
Salt and freshly ground black pepper
50g butter, softened

To Cook

To Make the Stuffing:

Place the bread, parsley, thyme and onion in a food processor. Process until you have fine bread-crumbs and the onion is finely chopped. Season andadd in the butter. Give it another quick whiz then pack the stuffing into the body cavity and fold over any loose skin to close. Secure with a cocktail stick.

To Cook the Chicken:

Set the oven at Gas Mark 6, 200°C (400°F).
Place the chicken and vegetables in a roasting tin. Drizzle with the olive oil and season well with the salt and pepper. Place in the centre of the preheated oven. After the first ten minutes turn the heat down to Gas Mark 4, 180ºC (350ºF). Roast the chicken for approx. 1 hour 20 mins (allow 20 minutes per 500g plus 20 minutes over). Halfway through cooking, spoon the juices over the chicken and add a couple of tablespoons of water to the roasting tin to stop the vegetables from burning. To check if the chicken is cooked pierce the thickest part of the leg - the juices should run clear.
When cooked remove the chicken from the oven, transfer to a carving board and cover loosely with foil. Allow to rest for 10 minutes in a warm place while you make the gravy.
Strain all but 1 tablesp. of fat from the tin, then sprinkle in a tablesp. of flour. Cook for a couple of minutes and then add in 300-400ml of stock (home-made if possible) and bring to the boil, stirring and scraping to loosen the caramelised meat juices. Simmer for 2-3 minutes and season to taste. Strain into a gravy boat, discard thevegetablesand serve.
Delicious served with roast potatoes and vegetables cooked in the oven at the same time as the chicken.
Note: To make chicken stock, peel and chop 2 carrots and 1 onion. Place them in a saucepan along with a trimmed and chopped leek and celery stalk if available. Add in a chicken carcass, 2 litres of cold water and a bay leaf. Bring to the boil then reduce the heat and simmer gently for two hours. Strain, check the seasoning, allow to cool and then chill. Skim any fat from the surface of the stock. Freeze when cooled or store in the fridge and use within three days.

HokHei's Kitchen 泰式咖哩炒蟹

2017-12-26T15:35:03.301000Z

Recipe by Benjamin Tam

材料：

肉蟹---1隻

雞蛋---2隻（略攪）

洋蔥---1個（切塊）

大紅辣椒---1隻（切片）

蔥段---1株（切段）

調味料：

黃咖哩醬---2湯匙（或可用1.5湯匙黃咖哩粉）

花奶---6湯匙

雞湯---150ml

水---50ml

糖---3茶匙

魚露---1茶匙

紹酒---1湯匙

準備：

蟹斬件洗淨，抹乾。在肉部份沾上生粉。
中火下多些油，把蟹走油（半煎炸方式亦可，略炸30秒便可）。
走油後的蟹拿起，備用。

烹調：

中火下油，先下咖哩醬炒香。（用咖哩粉可不用理會）
加入洋蔥，辣椒炒勻。防黐底可下少許水。（若用咖哩粉請在這時加入）
轉中大火，加入走過油的蟹炒勻。（切忌用細火煮蝦蟹否則肉質會梅）
圍邊倒下紹酒，略炒。
加入水，雞湯及蔥段，再下糖及魚露。炒勻後便蓋上蓋焗煮2-3分鐘至蟹熟。
最後轉小火，加入花奶，再加入雞蛋略炒。即成！

HokHei's Kitchen 韓式炸雞

2017-12-26T15:35:02.711000Z

Recipe by Benjamin Tam

主要用料：雞搥12隻

先將雞腿醃十到二十分鐘。

醃料有：醬油、鹽少許、白胡椒粉少許、蒜蓉、酒、牛奶 / 乳酪

醃肉的同時，調一下待會要煮的醬料。

醬料有：韓式辣椒醬、花生醬（有顆粒的花生醬）、蒜蓉、酒、蜜糖

雞腿醃二十分鐘後，準備沾麵粉入油鍋。在粉裡偷加糖！這樣炸乾的炸雞會比較好吃！

鍋裡放一點油（可以蓋過炸雞就好），炸一下，好快就變色了。炸雞要分兩次炸，目地是為了鎖住雞肉的水份。一邊炸，另一邊煮開醬汁。第二次炸後，炸雞顏色更金黃。

醬汁滾後，把炸好的雞腿放入醬料鍋裡煮過。完成後就可以上碟。最後灑上芝麻就可以上桌囉！

HokHei's Kitchen 越南牛肉河粉

2017-12-26T15:34:55.019000Z

Recipe by Benjamin Tam

材料 (四人份):

牛肉片，份量依個人喜好
牛高湯 (作法如下)，10 杯 (Cup)
河粉 (Banh Pho Noodles)，一磅 (約 100 克)
中型洋蔥 (Yellow Onion)，半個，切絲
芫荽(香菜) (Cilantro)，適量，切段
豆芽菜 (Bean Sprouts）適量
九層塔 (Thai basil)，適量
蔥 (Scallions) - 適量，切碎

高湯材料:

牛大骨带有肉或牛尾加Short Ribs也可，2 1/2 磅 (約 1134 公克)
中型黃洋蔥 (Yellow Onion)，一個。
白蘿蔔 (Daikon Radish) - 一條，切塊
薑，一段 (約 5 公分長)
八角 (Star Anise) - 三個
草果 (Fructus Amomi)，3 - 4 粒
香菜籽 (Coriander Seeds)，一小匙 (Teaspoon)
茴香 (Fennel Seeds)，一小匙
肉桂皮 (Cinnamon)，一小塊
冰糖 (Yellow Rock Sugar)，一大塊
鹽，一大匙 (Tablespoon)
魚露 (Fish Sauce)，二大匙

Beef Stock牛高湯的作法 :

薑和洋蔥烤香，將焦黑處略清洗後備用。
牛骨加水至淹沒骨，大火煮到水沸，再煮5分鐘，倒掉水，將牛骨沖洗乾淨
將八角、草果、香菜籽、茴香、肉桂皮等裝入小布袋中綁好成香料袋。
再將 2公升的水煲滾，放入骨頭、加入洋蔥、薑、白蘿蔔和香料袋用大火煲。水滾後將火適當地調小，不斷撇去浮到湯麵上的浮沫，直到沒有浮沫，大概20至30分鐘左右。再加入半公升的水煲滾。湯滾後將火調至中小火。這是如果喜歡的話可加上蘿蔔，再熬3個小時，其間用5至6匙魚露調味，也可適當加些鹽。
熄火後，將湯裡的骨料、洋蔥、薑和香袋一併撈去，再將湯過濾一下，這樣就完全是清湯了。待湯冷卻後，放入冰箱過夜，第二天撇去上面的一層凍油
最後加入冰糖、鹽和魚露(三者的份量均可依個人口味而調整)，即成鮮美的牛肉高湯。

河粉的做法：

水加鹽煲滾後熄火。將越南米粉在開水中泡上5至10分鐘，軟硬按個人口味。同時將湯煮滾
在碗裡放入熟米粉，放豆芽（直接放生豆芽也可以），九層塔葉，切片的辣椒，生牛肉（也可放熟牛肉丸、熟牛百葉絲之類的）
加入煮滾的湯，湯要蓋過碗裡的料。趁熱加入青檸檬汁和辣椒醬（不吃辣別加），拌勻，撒上香菜即可加湯前的面

補充:

喜歡吃牛腩、牛筋或牛百葉的朋友可以在熬高湯時順便加入。

食用時可加青檸、豆芽、九層塔、薄荷葉、小辣椒和魚露，味道會更好。

HokHei's Kitchen 京都排骨

2017-12-26T15:35:13.875000Z

Recipe by Benjamin Tam

預備食材

豬排 280g

蒜末 9瓣

麵粉適量

調味料

食用油 150ml

醬油 6湯匙

黑胡椒粉少許

鹽 10克

米酒 4茶匙

蠔油 4湯匙

番茄醬 9湯匙

糖 2茶匙

玉米粉 150克

步驟說明

作法

醃料：醬油4湯匙、黑胡椒粉少許、鹽10克、米酒4茶匙、蠔油4湯匙、麵粉適量。

醬汁：番茄醬9湯匙、醬油6湯匙、糖2茶匙、玉米粉150克拌勻備用。

豬里肌小排沖洗乾淨後，沿二骨頭中間的肉切斷，成為肉包骨頭的排骨，用醃料醃製1個小時，然後取出拍一層薄麵粉。

起鍋放油，油熱後放入步驟3之豬里肌小排，用中小火炸約10分鐘後，轉大火炸半分鐘撈出，將油瀝乾備用。

鍋裡留少許底油，放入蒜爆香，將炸好之豬里肌小排放入翻炒均勻，加入調好的醬汁煮沸後，至湯汁濃稠即可。

食後感想：可依喜愛的甜度增減番茄醬及糖的份量，另外，豬里肌小排在油炸時，火候控制要留意避免過焦。

HokHei's Kitchen 辣酒煮螺

2017-12-26T15:34:53.261000Z

Recipe by Benjamin Tam

材料：

東風螺 / 花螺 1 斤

乾葱 2 顆

蒜瓣 2 顆

指天椒 3-4隻

調味：

麻辣醬 1 tablespoon
辣豆辨醬 1 tablespoon
潮州辣椒醬 1 tablespoon
花雕酒 100-150ml
水 100 ml
蠔油 1 tablespoon
豉油 1-2 tablespoon
糖少許

做法:

東風螺清洗乾淨後放到滾水出水約5分鐘, 之後略為沖水備用
乾葱和蒜瓣切片
燒熱油,加入乾葱及蒜片爆香
指天椒也丟入鍋爆香
先加入麻辣醬, 辣豆辨醬和潮州辣椒醬各1 tablespoon 炒香
倒入東風螺與醬料拌勻
加入水及花雕酒 (如喜愛重酒味的可只加花雕酒), 之後加入蠔油, 豉油和糖調味, 蓋上蓋轉小火煮10分鐘, 建議預早時間先做好, 關火後焗1-2小時待入味, 上桌前再加熱一下, 加少許花雕酒, 灑點芫茜就完成了 !!!

HokHei's Kitchen 芝士焗龍蝦伴伊麵

2017-12-26T15:34:51.354000Z

Recipe by Benjamin Tam

材料（六人份量）：

伊麵１餅
龍蝦約7磅
蒜頭 2個
乾蔥頭 2個
清雞湯半罐
粟粉適量
芝士 5片 (醲味Cheddar Cheese)
牛奶 2杯
牛油 2片
米酒半碗
鹽適量
胡椒粉適量

醃法：

用筷子用龍蝦尾部(腹面)刺入放尿，洗淨後斬件。
龍蝦頭起肉，留殼，並將蝦腳、蝦尾剪去留起。
取出蝦膏，除去蝦腸。
龍蝦肉將酒、胡椒粉、鹽稍為醃一醃。

麵製法：

燒一鍋開水，將蝦頭、腳、尾灼熟，盛起，頭尾作裝飾。
蝦腳用冰水沖洗後起出蝦肉。(如用小龍蝦可除去此步驟)
將伊麵放入剛才的熱水中汆水，盛起過冷河備用。

龍蝦煮法：

將醃好的龍蝦拭乾水，灑上粟粉，放進油鍋炸至八成熟。
燒熱鍋，加入雞湯及適量清水煮滾後，加入蝦腳肉、蝦膏煮成湯底，當湯底再次滾起後即可加入伊麵，當伊麵煮腍後便可熄火，用焗爐玻璃盤盛起。(若剩餘有湯底，可留後作芝士汁用)
熱鑊煮熔牛油後，加入蒜蓉、乾蔥粒爆香，倒入半碗步驟九的湯底及2杯牛奶，加入約兩碗清水煮滾，然後放入芝士片煮熔。滾後可加適量胡椒粉、鹽調味。
若汁料較稀，可加入適量生粉水。

焗法：

將炸好的龍蝦排在伊麵上，預先灼熟的龍蝦頭、尾亦在此時加入。淋上芝士汁，灑上少許碎芝士。
用150-200度預熱焗爐後，放入芝士龍蝦伊麵焗15分鐘，熄爐後用焗爐餘溫再焗5分鐘。

HokHei's Kitchen 辣雞煲

2017-12-26T15:34:54.648000Z

Recipe by Benjamin Tam

材料：（2﹣4人份量）

全雞 1隻（冰鮮雞／任何雞）

紅洋蔥 2個

蒜頭多粒

薑片 3﹣4大塊

紅尖椒 2條

青蔥 2棵

芹菜 2棵

芫荽 2棵

大紅袍／青花椒粒（Optional）

醃料：

豉油 1湯匙（生抽／頭抽無所謂）

老抽少許

生粉 2茶匙

糖 2茶匙

白胡椒粉少許

麻油少許

調味料：

寧記麻辣鍋醬 2湯匙

甜醬（海鮮醬）2湯匙

中式料理酒 2﹣3湯匙（紹興／花雕）

花椒油（Optional）

先將雞件與醃料混合好備用，醃不少於30分鐘為理想
醃肉時把握時間把其他配料準備好，薑拍好，蒜頭切成片，綠色的都切成段，紅洋蔥及紅椒切成大三角形
先爆香薑片，蒜片，一半的蔥段，小許芹菜及紅椒
將一半分量麻辣醬，甜醬，花椒油加進鍋中
待香味開始散髮後加入醃好的雞件煎香
煎香後轉大火倒入料理酒，加入紅洋蔥及部份芹菜拌勻
留意事項：雞件避免乾身不能煮過久，配料如芫荽及紅椒留待最後才加進，保持爽脆的口感
將剩餘的麻辣醬，甜醬，花椒油加進鍋中繼續拌勻
最後將剩餘的蔥段，芫荽，芹菜，紅椒加入點綴一下便可以上枱了！
熄火後可灑上一圈麻油散髮更多香味

HokHei's Kitchen 香蔥油餅

2017-12-26T15:34:46.084000Z

Recipe by Benjamin Tam

預備食材

麵糰

中筋麵粉 5米杯

溫熱水 (約60度c)1.5米杯

冷水約1/4米杯

鹽 1/2茶匙

食用油 1大匙

餡料

青蔥 10-12根

鹽少許

胡椒粉適量

步驟說明

作法

1.備麵粉，加鹽，慢慢的加入溫熱水，用筷子輕拌(呈片狀)。

2.開始揉麵糰，水量不足時,在慢慢加入冷水，可成糰即可，成糰後再加油揉光。

3.麵糰表面輕噴極少量的水，以保鮮膜包裹，靜置約30-60分鐘。

4.青蔥洗淨，切蔥花，要瀝乾或用紙巾擦拭水份後，要包時再加胡椒粉與鹽。(避免蔥軟化出水)

5.麵糰靜置後，揉麵糰，將空氣趕出；將麵糰分為10-12等份，開始整型。

6.先揉圓，揉滾成長條圓筒狀。

7.再桿成厚約0.2cm的長條型。

8.放上蔥花，將兩面麵皮捏合，將蔥花包覆在內。

9.再由一端向內捲，捲成螺旋狀，完成後可稍壓扁至約1.5cm厚度 (煎時較易熟)。

10.再放置醒麵30分鐘(可用濕潤毛巾蓋上或放入塑膠袋(保鮮膜)中。

11.煎鍋放適量油，開中小火，放入蔥餅，煎至兩面呈金黃色即可。

12.起鍋，盛盤。食用:直接食用或沾自己喜愛的醬料(辣椒醬，醬油膏，

甜辣醬…等)。

訣竅提示

1. 麵粉1米杯=約90g，水1米杯=約170g。

2. 未煎完的蔥餅可放冷藏約3天，或直接冷凍，下次直接下鍋煎即可。