tag:blogger.com,1999:blog-45732114419400666402026-03-31T22:28:04.989-07:00簡易食譜和煮食樂趣分享的部落格 blog. 附圖片, 步驟和做法. 只要用心烹調, 用簡單的材料都可泡製美食.Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.comBlogger1046125tag:blogger.com,1999:blog-4573211441940066640.post-10454666423253500102026-03-31T22:28:00.000-07:002026-03-31T22:28:04.979-07:00<i>你喜歡先苦後甜，還是先甜後苦？無論喜歡怎樣，這個心太軟朱古力很適合作為復活節甜品。是苦也是甜。剛好能表達復活節蘊含的意義：主耶穌受苦後，就是復活的甜美勝利。</i><div><i><br></i> <div style="text-align: center;"> <a href="http://www.christinesrecipes.com/2012/04/molten-chocolate-cakes.html"><img alt="心太軟朱古力蛋糕 Molten Chocolate Cake01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnv1n00JTafAlTDm5qeE42tJfObFbs5ITBWWIE1hr9suDSvQQEdHhbpTyjFiZ-4bN8qS2_vHnorSs3yI0zBNGkll_Llrje8SgAVppBEosGivIHhEOmtit0cVzGG4MS8i2IGKJ7B8c3s56DiICJ0nxQAxM5RXJ3btrKP1ZVQ9E28yGkGChYEIaGhESL48D/s1600/%E5%BF%83%E5%A4%AA%E8%BB%9F%E6%9C%B1%E5%8F%A4%E5%8A%9B%E8%9B%8B%E7%B3%95%20Molten%20Chocolate%20Cake01.jpg" title="心太軟朱古力蛋糕 Molten Chocolate Cake01" width="600"></a></div> <br> </div><a href="https://www.christinesrecipes.com/2012/04/molten-chocolate-cakes.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com58tag:blogger.com,1999:blog-4573211441940066640.post-19874114585235851552026-03-31T09:41:00.000-07:002026-03-31T09:41:43.459-07:00<i>這道<b>燜蜜汁排骨</b>不用焗爐，也可有燒烤排骨味道的效果。味道很惹味吸引人呢。</i><br> <br> <div style="text-align: center;"><a href="http://www.christinesrecipes.com/2013/03/braised-honey-pork-ribs.html"><img alt="燜蜜汁排骨 Braised Honey Pork Ribs01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JfZQmMBxZna8Tq6LmanO9oV7TXi00DNrip9iOrAH2F6p__dppwcaTRXq6rrJ96X5adJwQ7_6SGg143jvwOxQYKkNeFRBnCquUxWbq2Hqw6BClgaRdAdobMinp87fnY1vtrzgUzRAReE/s1600/%E7%87%9C%E8%9C%9C%E6%B1%81%E6%8E%92%E9%AA%A8+Braised+Pork+Ribs01.jpg" title="燜蜜汁排骨 Braised Honey Pork Ribs0101" width="600"></a></div><br> 這道燜煮排骨效果有點像烤焗排骨。如果沒有焗爐，又想品嚐焗排骨的味道，不妨試試這個菜吧。<br> <a href="https://www.christinesrecipes.com/2013/03/braised-honey-pork-ribs.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com23tag:blogger.com,1999:blog-4573211441940066640.post-46567831187217060432026-03-25T22:46:00.000-07:002026-03-25T22:46:03.054-07:00<i>這道魚香豆腐非常惹味，用料簡單，做法很容易。不妨試試啊。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2017/03/tofu-and-pork-in-chilli-bean-sauce.html"> <img alt="魚香肉碎豆腐 Tofu and Pork in Chilli Bean Sauce01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCC1kJkYgqvhiFu81L9abjxC8m-ZFKspOKqkUh2Qpo0ziEUR6oKfn2s7qtMjXQMFoAOXXSb_Dh2Zg22oeM8OPiim1i567SU_9FLMJEZe1R9b2kSC69nJw8bAyUwI-i62GsrCdloOjG-kr/s1600/Tofu+and+Pork+in+Chilli+Bean+Sauce01.jpg" title="魚香肉碎豆腐 Tofu and Pork in Chilli Bean Sauce01" width="600"></a></div> <br> 豆腐價錢便宜，營養價值豐富。煮法千變萬化。這個魚香豆腐的名字有個『魚』字，其實沒有加魚的啊。『魚香』是四川菜的一種傳統烹調魚的調味方法。基斯汀就借用來煮豆腐啊。<br> <br> 雖然沒有『魚』，但是『香』，就確實頗香，引人大開胃口。是一道可自家調教辣度，惹味，鹹香微甜，多汁惹味的家常小菜。<br> <a href="https://www.christinesrecipes.com/2017/03/tofu-and-pork-in-chilli-bean-sauce.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com2tag:blogger.com,1999:blog-4573211441940066640.post-42244058926500293342026-03-23T23:00:00.000-07:002026-03-23T23:00:02.887-07:00<i>如曾在香港住過，甚至在香港長大，一定認識這著名的香港街頭小食——雞蛋仔，不用多介紹。如果到香港旅行，不妨試試它的獨特風味。</i><br> <i><br> </i> <i>雞蛋仔是基絲汀童年愛吃的街頭小食之一。想當年，差不多每天放學後，總是排隊買來吃。移民到澳洲後，能自家製格仔餅，但從未嘗試弄雞蛋仔。自寫了<a href="https://www.christinesrecipes.com/2008/05/diy-waffle-recipe.html">格仔餅食譜</a>後，不斷有讀者寄電郵給基絲汀問，有沒有雞蛋仔的食譜？噢，不好意思，沒有呢？因為沒有那個專門泡製雞蛋仔的模啊。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2010/09/hong-kong-style-egg-waffle.html"><img alt="Hong Kong Style Egg Waffle01" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD71RLRo9SqOZvlvLVcB_XtMy5F2JiZ22cRdiLAUawmIomZSGrQ5Re7i-NXsO2HpToPL_FJ3RR-8ex9W7GzoSujVWd0uqBgBPdiA_88g21wZqNg9jL4qK1PtBtFLaJN6SHiEzpJtugbHI/s800/Hong%20Kong%20Style%20Egg%20Waffle%20%E9%9B%9E%E8%9B%8B%E4%BB%9401.jpg" title="Hong Kong Style Egg Waffle01" width="600"></a></div> <br> <i>很開心告訴大家一個好消息：簡易食譜自煮一族 的 Anne Yeung 在這裏分享她經多次試驗而成功的雞蛋仔食譜。 Anne跟基絲汀對雞蛋仔一樣，共有一份兒時的感情。多謝 Anne 的慷慨分享:</i><br> <br> <b>雞蛋仔的起源</b><br> 雞蛋仔是一種香港獨有的傳統街頭小食，一底一底的呈金黃色的蜂巢狀，有濃厚蛋糕的香味。雞蛋仔中間是半空的，咬下時會感覺特別，可以說得上是外脆內軟。<br> <br> 根據資料顯示，雞蛋仔起源於 1950 年代，有雜貨店老闆為了不浪費破裂的蛋，遂嘗試 加入砂糖、麵粉、 淡奶等配料攪成蛋漿，倒在兩塊特製蜂巢狀鐵製模夾的中間。 傳統 上雞蛋仔會放在炭火上烤成，但近年為節省成本及安全，大多會改用電爐。(資料源自<a href="https://zh.wikipedia.org/zh/%E9%9B%9E%E8%9B%8B%E4%BB%94" rel="nofollow">維基百科</a>)<br> <br> 今時今日，雞蛋仔已經從傳統口味增設其他不同的口味， 如朱古力 (巧克力) 、草莓、 椰絲、黑芝麻等，但仍以原味為主。<br> <a href="https://www.christinesrecipes.com/2010/09/hong-kong-style-egg-waffle.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com24tag:blogger.com,1999:blog-4573211441940066640.post-20046980956910532062026-03-18T22:14:00.000-07:002026-03-18T22:14:52.360-07:00<i>基斯汀對街頭小吃情有獨鍾，日式炒麵 Yakisoba 這日本街頭小吃，怎會放過呢？不能時常到日本吃，實行在家動手做。其實也很簡單容易。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2018/08/yakisoba.html"> <img alt="日式炒麵 Yakisoba Japanese Stir Fried Noodles01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Mb_d1p5OouTqFKx6obKc2jdML4TxfwYYkzUj1HgSNu3UB-Q-syJ252wTfXNR6qZuVSyABDZnagGwtscLNgPBVPt2lJjxAlc8yZsN4kCHMcnmWRbM7mdLqGSOcK23YmL2zt80cV0CF5Gt/s1600/Yakisoba+Japanese+Stir+Fried+Noodles01.jpg" title="日式炒麵 Yakisoba Japanese Stir Fried Noodles01" width="600"></a></div> <br> 看，這日式炒麵，上面放些日式紅薑絲，灑下些紫菜粉（海苔粉），味道一級棒喔。<br> <a href="https://www.christinesrecipes.com/2018/08/yakisoba.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com0tag:blogger.com,1999:blog-4573211441940066640.post-88703406150431898512026-03-16T22:10:00.000-07:002026-03-16T22:10:35.527-07:00<i>這個牛油磅蛋糕的外表樸實，味道卻很讚。用來做茶點，一杯茶或咖啡，美味的配搭。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2013/07/butter-pound-cake.html"><img alt="牛油磅蛋糕 Butter Pound Cake01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFhx6FGAWytf54SADO-B8oj8To4k4E0-9jYfBAxIHWaR7Ih441pPGfBTA8sldjBXJLXsx4KPE5KtQTT-rIlsg2vsb1VeTPOS_63sBbAy31aa-mxI3QgjptRNMgqcxjUM4XhBntws-aho/s1600/%E7%89%9B%E6%B2%B9%E7%A3%85%E8%9B%8B%E7%B3%95+Butter+Pound+Cake01.jpg" title="Butter Pound Cake01" title="牛油磅蛋糕 Butter Pound Cake01" width="600"></a></div> <br> 記得小時吃過的傳統牛油磅蛋糕，那香濃牛油撲鼻，記憶猶新。外表簡單純樸，雖沒花巧的外表裝飾，但這磅蛋糕色香味俱全，十分誘人。吃了一片，就很難停下來似的。<br> <br> <div style="text-align: center;"> <img alt="牛油磅蛋糕 Butter Pound Cake02" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhn4xiKO32nSTxquSQgzWMy954Efa5X2zIKgJpR85HX-um_P1e1MCPhyphenhyphenfFxFMIinqrWTUigsB8z-juLWEslLC0_Lb89M3wY-VKjG1tJgpfJD1iiM0AsrQ4o5g4F7QbhnBkVOFzTjLyxJk/s1600/%E7%89%9B%E6%B2%B9%E7%A3%85%E8%9B%8B%E7%B3%95+Butter+Pound+Cake02.jpg" title="牛油磅蛋糕 Butter Pound Cake02" width="600"></div> <br> 因此，敬請小心！<br> <br> 就像那<a href="https://www.christinesrecipes.com/2011/02/japanese-cheesecake.html" target="_blank">日式芝士蛋糕</a>，又是一種不能獨食的好味茶點，要分享啊！很適合作為聚餐派對的手指小吃（finger food）. 一件磅蛋糕，配一杯茶或咖啡，等於一份滿足。<br> <a href="https://www.christinesrecipes.com/2013/07/butter-pound-cake.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com67tag:blogger.com,1999:blog-4573211441940066640.post-39285032168072169192026-03-12T22:39:00.000-07:002026-03-12T22:39:09.028-07:00<i>摩摩喳喳，名字很特別，味道很叫好。這個馬來經典甜品。非常受歡迎，最妙的是，冷吃或熱吃，一樣的好吃啊。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2012/07/BuburChaCha.html"><img alt="馬來喳喳 Bubur Cha Cha01" height="900" src="https://farm9.staticflickr.com/8008/7485258132_df49f111eb_o.jpg" title="馬來喳喳 Bubur Cha Cha01" width="600"></a></div><br> 每逢天氣寒冷，總是想吃些糖水，潤喉兼暖身。剛巧見到唐人鋪有紫心番薯，愛它的顏色高貴，質感鬆軟，於是懷念那久別的馬來甜品——摩摩喳喳。煮好熱騰騰享受，或冷凍後加冰，兩者佳宜。<br> <br> 其實做這道甜品，彈性很大。家中有甚麽，或買到什麼顏色的番薯，豆類，就丟進去煲也可。最重要的是那椰奶糖水底，記得加幾條班蘭葉，才夠香呢。有些馬來西亞人，還加一些香蕉去煮，風味很特別。<br> <a href="https://www.christinesrecipes.com/2012/07/BuburChaCha.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com17tag:blogger.com,1999:blog-4573211441940066640.post-58784850394906502842026-03-08T23:18:00.000-07:002026-03-08T23:18:51.632-07:00<i>紫菜營養價值高，尤其是有機紫菜。平時基絲汀也很喜歡煮這道快，靚，正的營養湯水。就弄個紫菜豆腐肉鬆湯吧。不消半句鐘，熱騰騰的好味湯在眼前。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2010/04/seaweed-tofu-pork-mince-soup.html"><img alt="紫菜豆腐肉鬆湯 Seaweed Tofu Soup01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbh7RQJ22gwS3WgIRwf8DURWTiYXMxDidzzAw6i-HGnXmaR3cmA_giy8oXCOvuEyaq-zH7N-NWvusP_hdFbPLMQ40bMFYbnSUyRF12_1f2fQx0q_KGpfdZGYYIC0MGBGvUB36ppA1pjw/s800/%E7%B4%AB%E8%8F%9C%E8%B1%86%E8%85%90%E8%82%89%E9%AC%86%E6%B9%AF+Sea+Weed+Tofu+Soup01.jpg" title="紫菜豆腐肉鬆湯 Seaweed Tofu Soup01" width="600"></a></div> <br> 第一次嘗試有機紫菜的味道，跟平時吃的差不多，不過口感比較韌一點，不容易煮爛。外表呢？頗好看，乾淨，不見雜質。<br> <br> <div style="text-align: center;"> <img alt="有機紫菜 Organic Seaweed02" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgb8DWxAIBpoqZzTz2C2xM8kIlSXvDkuz-gLradycoIgsVlqfwPPycZbo7XJP0ynFXWvFuT91g3d21Ci9yvykEXciJuySCOcPPfgDx6GdOvPMc2J5SSvEEGE6E7DKYyWM-0liUFzxScmc/s800/%E7%B4%AB%E8%8F%9C+Sea+Weed.jpg" title="有機紫菜 Organic Seaweed02" width="600"><br> 看上去，沒雜質，非常乾淨呢～</div> <br> 紫菜不但可以放湯用，也可做湯飯，不錯啊！<br> <a href="https://www.christinesrecipes.com/2010/04/seaweed-tofu-pork-mince-soup.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com7tag:blogger.com,1999:blog-4573211441940066640.post-57217986643364369202026-03-05T22:41:00.000-08:002026-03-05T22:41:15.063-08:00<i>很懷念港式茶餐廳的焗豬扒飯，真是色香味俱全。相信是港式茶餐廳的西式焗飯中，最廣受歡迎的一種了。</i><br> <br> <div style="text-align: center;"><img alt="焗豬扒飯 Baked Pork Chops with Rice" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4ObwY1KtWdGJN5NU5O3Kh_foZpGTBbRJ7hdhStmDFtBZ_rVJoM7y5egtAH5fG4YI5TpMsIgI9ly1o31eguhaFoDEqkiHVI8iLL-Cve0wHmlIJqyMkNW8jQ1pnIdXO2mItsmLuTnw5gE4/s1600/Baked+Pork+Chop+Rice.jpg" title="焗豬扒飯 Baked Pork Chops with Rice" width="600"></div><br> 這個焗豬扒飯奧妙之處，是用炒飯底，酥軟的豬扒配合調得適中美味的汁料，再加上焗得金黃的芝士，看見就令人流口水呢～<br> <br> 基絲汀在家中實行自己『開店』，擺上自家泡製的港式焗豬扒飯，款待至愛的親人。當中加了地道的配料，在香港的茶餐廳吃不到的澳洲新鮮蘑菇，令炒飯更美味喔～<br> <a href="https://www.christinesrecipes.com/2008/07/baked-pork-chops-with-rice.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com41tag:blogger.com,1999:blog-4573211441940066640.post-25083318444936753432026-03-02T20:39:00.000-08:002026-03-02T20:39:50.391-08:00<i>無論天氣冷或熱，這個中國四川著名的酸辣湯都很適合。開胃醒胃，又好味。怪不得它成為經典湯水之一。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2013/04/hot-and-sour-soup.html"><img alt="酸辣湯 Hot and Sour Soup01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwPWCuNvejUaZkJW76H5mU7YL6IcM35Iyaj_cW2kA7sR0nyT2ceyotNJ1AUJASavE4ApNMKLF0KHw9ZU6adtEhzD3DY8W1SgIFM-lBQLOgu9tVyvbsPvoTqPDYLzyy58tW6b5mRN_cP0/s1600/%E9%85%B8%E8%BE%A3%E6%B9%AF+Hot+and+Sour+Soup01.jpg" title="酸辣湯 Hot and Sour Soup01" width="600"></a></div><br> 傳統的酸辣湯除了食譜中的主要材料外，還有加豬紅（即豬血）。如你喜歡的話，可自行加一些吧。<br> <a href="https://www.christinesrecipes.com/2013/04/hot-and-sour-soup.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com17tag:blogger.com,1999:blog-4573211441940066640.post-69790227075643447922026-02-26T22:59:00.000-08:002026-02-26T22:59:49.235-08:00<i>粉絲，雖然普通，但是個很奇妙的食材，它能吸收一起煮的汁料。今次這個沙爹汁，真是美味無窮。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2016/05/satay-beef-vermicelli-noodles.html"><img alt="沙爹牛肉粉絲煲 Satay Beef with Vermicelli Noodles01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjOmfEeUy0i-WbxkqlDaTRhUnC0dN1aar7NvJ5Vr_DC_APp2pWRjrXcCwumrrm0931U2-U4hFU2p13cnYBoMOZBSKPSm5WdXAVOmGOuIR3m7oVFEpLyOO80rT5N3Zi24XNHqtg_3DBXmu/s1600/Satay+Beef+with+Vermicelli+Noodles01.jpg" title="沙爹牛肉粉絲煲 Satay Beef with Vermicelli Noodles01" width="600"></a></div> <br> 這原是煲仔菜，一鍋過煮熟，非常簡易方便。當中的粉絲吸收了沙爹牛肉和蔬菜的美味，非常惹味，非常回味。<br> <a href="https://www.christinesrecipes.com/2016/05/satay-beef-vermicelli-noodles.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com15tag:blogger.com,1999:blog-4573211441940066640.post-50054123517298770892026-02-23T22:39:00.000-08:002026-02-23T22:39:18.903-08:00<i>這些糯米糍與別不同，特別加了澳洲香味十足的紅番薯泡製。不單賣相別緻，紅得漂亮的粒粒糯米糍裹在雪白的椰絲層下面，白裏透紅，很是醒目。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2011/10/sweet-potato-glutinous-rice-balls.html"><img alt="番薯流心湯圓 Sweet Potato Glutinous Rice Balls01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisopePqoa0jUr7rdy0HSRDg4iPLxYJPpdlZzHnvoEKln_9xS8w_8P88nv4OsIJAQATnfer137auvuKPdSzv17-eHhuQaKbLXPm4eMcRhiLTe34vPHD_yAlr4EXR_Qji4cNMnh8d6TByLc/s800/%2525E7%252595%2525AA%2525E8%252596%2525AF%2525E6%2525B5%252581%2525E5%2525BF%252583%2525E6%2525B9%2525AF%2525E5%25259C%252593%252520Sweet%252520Potato%252520Glutinous%252520Rice%252520Balls01.jpg" title="番薯流心湯圓 Sweet Potato Glutinous Rice Balls01" width="600"></a></div> <br> 一看見流心的甜品，就流口水啊！要多謝一位來自新加坡的朋友的好煮意呢～<br> 噢，不得了。一口咬下去，糯米糍的心也為基絲汀流出來。如何做這效果？簡易到不得了。<br> <a href="https://www.christinesrecipes.com/2011/10/sweet-potato-glutinous-rice-balls.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com55tag:blogger.com,1999:blog-4573211441940066640.post-69620069465850307672026-02-18T22:07:00.000-08:002026-02-18T22:07:22.788-08:00冬至，跟團年有一樣的傳統，就是吃湯圓。還有，中國的情人節，也是可吃湯圓啊。這些班蘭湯圓，很清香，餡料是花生和椰糖。咬一口，就喜歡到不得了。<br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2013/12/pandan-dumplings-tang-yuan.html"><img alt="班蘭湯圓 Pandan Dumplings01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9RQHmH6mnElpYEavXhCBS-JEPuTFuY5PmvTCrhqhEUKh7ZesiGZQDOG8p_IsTUJ2I3XvWjBRc-kVzZKng-gkkQJoXa2cARRmdgmVWmvkgX78kxOjQuhoNXSGF17MpfbuHBEp0oDSFGs/s1600/%E7%8F%AD%E8%98%AD%E6%B9%AF%E5%9C%93+Pandan+Dumplings01.jpg" title="班蘭湯圓 Pandan Dumplings01" width="600"></a></div> <br> 冬至和團年的傳統是吃湯圓。一向吃慣的<a href="http://www.christinesrecipes.com/2009/05/black-sesame-dumplings.html" target="_blank">黑芝麻湯圓</a>，也是平時愛吃的甜點小吃。最近見唐人鋪有售新鮮的班蘭葉，當然又要試一試啊。<div><br></div><div>太愛班蘭葉的清香和顏色。用來做湯圓，看上去，好像很健康的顏色。味道呢？跟傳統的差不多，不過多了一份班蘭清香，效果蠻不錯。天然綠色的班蘭湯圓頗特別呢。<br> </div><a href="https://www.christinesrecipes.com/2013/12/pandan-dumplings-tang-yuan.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com6tag:blogger.com,1999:blog-4573211441940066640.post-16655152197936918082026-02-16T22:45:00.000-08:002026-02-16T22:45:22.340-08:00<i>每逢過年時候，常吃香脆東西，不是炸，就是煎。而且肉類比較多，吃得非常豐富。因此，基絲汀的奶奶通常在過年時，煮一大鍋<b>南乳炆粗齋</b>，平衡一下胃口。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2010/02/braised-vegetables-with-red-fermented.html"><img alt="南乳炆粗齋 Braised Vegetables with Red Fermented Beancurd01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyB2tRmaLcXFfKHQR2jxyrK9nd0TQKoV0Oa2LvBfuHs8_vSbKY_Yo900cAlbJX5XdZbvk7CI2lpvrrDLDkq9fScleLn4iuv1cMzOcIX5-iEVtvxlcgAptBXMvzGpWmUZrfg5UOikek88/s800/%E5%8D%97%E4%B9%B3%E7%82%86%E7%B2%97%E9%BD%8BBraised%20Vegetables%20with%20Red%20Fermented%20Beancurd01.jpg" title="南乳炆粗齋 Braised Vegetables with Red Fermented Beancurd01" width="600"></a></div> <br> 這道齋菜的材料主要是黃芽白（大白菜），最好用津菜——長身一點那種。味道固然好一些，而且煮起來，不像黃芽白出很多水。<br> <br> 因此，如果大家用津菜煮齋的話，自己調較所加的水的份量。其他材料是任隨各人喜好，想吃甚麼就可以加甚麼。只要沒肉，只蔬菜，就成。<br> <a href="https://www.christinesrecipes.com/2010/02/braised-vegetables-with-red-fermented.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com21tag:blogger.com,1999:blog-4573211441940066640.post-35254105887197163932026-02-11T22:02:00.000-08:002026-02-11T22:02:01.425-08:00<i>這個焗紅豆椰汁年糕最好是熱騰騰出爐時享用。我最愛那些邊緣帶點脆口的部分。凡好吃的，要拿去跟摯愛的親友分享喔。吃不完的，也可存放入雪櫃數天。到再需要的時候，放入低溫焗爐中翻熱，也一樣好味道呢。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2014/01/baked-red-bean-coconut-cake.html"><img alt="焗紅豆椰汁年糕 Baked Red Bean Coconut Cake" height="904" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiGsoRqPGt_p3O3ShMTSHBa78IMBZ-tOibe8uIqFNIbLy0HE1fW0rlXpkv-VXTTa3YxhU6-XN_fTkG9NTPDqfPnnwVhw3ox0TrBOvDX7JMk4vaDLiMg-rUnCOFAusaRlCWD5obmpQ598/s1600/%E7%84%97%E7%B4%85%E8%B1%86%E6%A4%B0%E6%B1%81%E5%B9%B4%E7%B3%95+Baked+Red+Bean+Coconut+Cake.jpg" title="焗紅豆椰汁年糕 Baked Red Bean Coconut Cake" width="600"></a></div> <br> 年糕，年年高高。過農曆新年，怎可沒糕呢？傳統的<a href="https://www.christinesrecipes.com/2009/01/chinese-new-year-turnip-cake.html" target="_blank">蘿蔔糕</a>，<a href="https://www.christinesrecipes.com/2009/01/chinese-new-year-taro-cake.html" target="_blank">芋頭糕</a>，<a href="https://www.christinesrecipes.com/2013/01/water-chestnut-cake.html" target="_blank">馬蹄糕</a>是指定項目。基絲汀蠻喜歡加上這<a href="https://www.christinesrecipes.com/2008/02/blog-post_05.html" target="_blank">焗椰汁年糕</a>, 和這個加了自家製的紅豆的焗椰汁年糕。<br> <a href="https://www.christinesrecipes.com/2014/01/baked-red-bean-coconut-cake.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com45tag:blogger.com,1999:blog-4573211441940066640.post-84217155754650286502026-02-08T21:52:00.000-08:002026-02-08T21:52:48.230-08:00<i><b>年糕</b>，年年做，年年有。傳統年糕的味道，用新穎的方法炮製。味道一樣的傳統，又好味道呢。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2017/01/chinese-new-year-cake-in-instant-pot.html"> <img alt="年糕 Chinese New Year Cake in Instant Pot01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNQEvHU4p5ZSxfWt4GMvCsJBhPCtVuULCUgkMBiR2z3O78gKDHY6DvOFc6XSAil1lFko7sVnxrUoL_tplXJ0caHV7Qn7r6ecfyc73xMtJlo-_PRUCO-Hb4mNzO8nL-BsLUIWKMhzVqbGf/s1600/Chinese+New+Year+Cake+in+Instant+Pot01.jpg" title="年糕 Chinese New Year Cake in Instant Pot01" width="600"></a></div> <br> <br> 因為有讀者又問怎樣用 Instant Pot 壓力煲做。於是基斯汀又用那個廚房玩具，Instant Pot 壓力煲做一次，並拍照。<br> <br> 預先做好，放入雪櫃。有親戚朋友拜年，就切一些，拿去煎香，很是好味道啊。<br> <a href="https://www.christinesrecipes.com/2017/01/chinese-new-year-cake-in-instant-pot.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com27tag:blogger.com,1999:blog-4573211441940066640.post-28566816780312171492026-02-03T21:58:00.000-08:002026-02-03T21:58:58.198-08:00<i>過中國新年，怎可不吃這個<b>傳統年糕</b>呢？基斯汀喜歡把年糕預先做好，密封放入雪櫃，可以存放三幾星期。要吃的時候，切片香煎。蘸些打散的雞蛋汁去煎，更加添蛋香。一杯清茶，感覺非常幸福呢。新年氣氛，也因香煎年糕增加不少喔。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2010/02/chinese-new-years-cake.html"><img alt="年糕 Chinese New Year’s Cake01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9x48WH7YrIuHXlt0neaQGaTB9D6hEBBM4_StEROrWThgKBmQj90FVz-UPOYlND52-ghbzWUW_Tz-ZTBuNzN1lFteytHCd7VZ5TfSiU_BvqIFHr5z5AZMm-jePwZXYrUluI8uoXgk2-E/s800/%E5%B9%B4%E7%B3%95%20Steamed%20New%20Year&#39;s%20Cake01.jpg" title="年糕 Chinese New Year’s Cake01" width="600"></a></div> <br> 農暦新年傳統吃<b>年糕</b>，象徵年年高昇。傳統口味的年糕材料很簡單，主要用糯米粉，調較適量的澄麵粉，和片糖加水去蒸熟。就可以吃。很有蔗糖的香味，不過加了少許椰汁，把香氣多樣化。但若加得太多，就會搶走蔗糖的味道，變了椰汁年糕，就不同了。<br> <br> <a href="https://www.christinesrecipes.com/2010/02/chinese-new-years-cake.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com24tag:blogger.com,1999:blog-4573211441940066640.post-59785073221519270542026-02-01T22:33:00.000-08:002026-02-01T22:33:38.995-08:00蒸的，煎的，傳統的年糕吃得多。焗的年糕，大家試過沒有？椰汁飄香撲鼻，質感軟綿煙韌，味道認真好吃。基斯汀超級喜愛吃呢。<br> <br> <div style="text-align: center;"><a href="http://www.christinesrecipes.com/2008/02/blog-post_05.html"></a><a href="http://www.christinesrecipes.com/2008/02/blog-post_05.html"><img alt="焗椰汁年糕01" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaimgsjUzKHOTVfZeul9ovDhFZz2VW9VM-EWxtHkDa7AoJyq7J6rHtMekq5HWS6KgUTlxb_bQ883V2wTku1SIDykC3HW7lscrQgi2EY0ZKjOmLZ3Ygq2WTB-0JV1QpTnxwuZdBPjiZzJQ/s800/Nian%20Gao.jpg" title="焗椰汁年糕01" width="600"></a></div><br> 農暦新年將近，自家焗一個特色年糕應應節。<br> <br> 這個焗椰汁年糕食譜是一位馬來西亞朋友送給基絲汀的。一試就愛上了它。年糕一出爐，就香噴噴，全屋充滿清香的椰汁和芬芳的蛋味。<br> <br> 這個椰汁年糕的質感很『煙韌軟熟』。一邊吃，一邊聞到陣陣椰汁香味，蛋香又濃郁撲鼻，不會太甜，也不覺太膩。甜度適中。吃了兩塊，很有滿足感呢。<br> <br> 並祝大家新年快樂，身體安康，笑口常開，一家歡暢！鼠年滿足又平安！<br> <a href="https://www.christinesrecipes.com/2008/02/blog-post_05.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com63tag:blogger.com,1999:blog-4573211441940066640.post-39810426447110617912026-01-28T22:22:00.000-08:002026-01-28T22:22:19.794-08:00<i>花膠燜冬菇，非常傳統的中式餸菜。基斯汀只是在大時大節，才煮來慶祝的。處理花腳，其實也不難。奶奶教的方法，方便又簡便。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2012/12/braised-shiitaki-with-fish-maw.html"><img alt="花膠燜冬菇 Braised Shiitaki with Fish Maw01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05P88eG24qt6Y3_locP1Z53CDpD3Hb7knVRhuZuc1yu3aO15dWkPikqfeJP8zHFY2RdxHhntBW_SYJGxSHRA-2CJGqSDPXXfkItaBxl6Y77QzIYrFVU82Jjv6Ne-GDXY5I5J12e-SJhg/s1600/%25E8%258A%25B1%25E8%2586%25A0%25E7%2587%259C%25E5%2586%25AC%25E8%258F%2587+Braised+Shiitaki+with+Fish+Maw01.jpg" title="花膠燜冬菇 Braised Shiitaki with Fish Maw01" width="600"></a></div> <br> 花膠（即魚肚），是中國人視為珍貴之食材，要到大時節，例如冬至，中秋節，除夕或過年等等，才拿出來煮。花膠含豐富蛋白質和膠質，是高蛋白低脂肪的健康食品。<br> <br> <div style="text-align: center;"> <img alt="花膠 Fish Maw" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxyCG2ldqKkAgILafoAwss30h3MDmWI9rsHyeCVDwzgPdROGwnsonkBD3ug1bpeOsVCXbBp9HH-L9dtTa7pmBloD5hxSIieusAzlbulyE0ORNG15gCBkwSakCK33O3eEQ6ZvA1NxXnD9v/s1600/Fish+Maw.jpg" title="花膠 Fish Maw" width="600"></div> <br> <br> 基絲汀也來應應節，煮了這個傳統又好味的花膠燜冬菇慶祝冬節。<br> <a href="https://www.christinesrecipes.com/2012/12/braised-shiitaki-with-fish-maw.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com2tag:blogger.com,1999:blog-4573211441940066640.post-56941946587169335862026-01-20T22:29:00.000-08:002026-01-20T22:29:43.923-08:00<i>很喜歡這道蒸釀豆腐。雖然豆腐頗普通，但加上蝦膠，就變成名貴又大方，清淡得來又富營養。如想買相更好，也可用玉子豆腐。宴客也可以呢。</i><br> <br> <div style="text-align: center;"> <img alt="蝦膠蒸豆腐 Steamed Tofu with Shrimp Paste01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjXO0fNJRaSQb_7_n3U90jbJnN5mC3vDI8EbfcIwXp8-i5IpGkyNJB3lFVmI4yrX10f9ct6vhApoWvBCc76fS1DzGwqKfvk3XaRJM_R2ZJV0WO7S7z6NLm03FiFWrjoYJ3cVDnaTnsvCO/s1600/%25E8%259D%25A6%25E8%2586%25A0%25E8%2592%25B8%25E8%25B1%2586%25E8%2585%2590+Steamed+Tofu+with+Shrimp+Paste01.jpg" title="蝦膠蒸豆腐 Steamed Tofu with Shrimp Paste01" width="600"></div> <br> <br> 蝦膠要做得彈牙又Q才好吃，配合滑滑的豆腐，口感十足。要做又Q又彈牙的蝦膠其實不難，不過要用點心和時間，非常值得喔！<br> <a href="https://www.christinesrecipes.com/2008/10/qsteamed-to-fu-with-minced-shrimp.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com20tag:blogger.com,1999:blog-4573211441940066640.post-14715761833506746102026-01-15T23:16:00.000-08:002026-01-15T23:16:24.757-08:00<i>這道是拉差茄汁金鯧魚，很惹味，又有營。金鯧魚肉豐厚，味道很討好。煎時會出一些魚油。煎後皮脆香一香。再加上微辣的鮮茄汁，好下飯啊！</i><br> <br> <div style="text-align: center;"> <a href="http://www.christinesrecipes.com/2017/08/golden-pomfret-in-spicy-tomato-sauce.html"> <img alt="是拉差茄汁金鯧魚 Golden Pomfret in Spicy Tomato Sauce01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSHqusqL1WTCaDIZMD40YyvvxSYJFp0TDkgedFxUqnu3NVJtRpg7rkmMcMaan5infPyKobQZSaTXOSKao_CXoegHG6TrtZjRJEUN9QdQLrI1qwrOt-5-TcKn3NdIHcj5CC2c-dXMH7n3JD/s1600/Golden+Pomfret+in+Spicy+Tomato+Sauce01.jpg" title="是拉差茄汁金鯧魚 Golden Pomfret in Spicy Tomato Sauce01" width="600"></a></div> <br> 到訪簡易食譜 blog若有一段時間，就知道基斯汀很喜歡吃魚。鹹水魚或淡水魚，一律喜歡。某天發現唐人鋪有金鯧魚賣。豈可放過呢？<br> <a href="https://www.christinesrecipes.com/2017/08/golden-pomfret-in-spicy-tomato-sauce.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com0tag:blogger.com,1999:blog-4573211441940066640.post-81994616223324624272026-01-12T23:15:00.000-08:002026-01-12T23:15:41.785-08:00<i><b>港式臘味蘿蔔糕</b>，口味傳統又美味。是農曆新年必吃小吃。拜年時，用來招呼朋友。自己動手做，加添一份心意。而且用料更可隨自己的喜歡加減。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2009/01/chinese-new-year-turnip-cake.html"><img alt="港式臘味蘿蔔糕 Chinese New Year Turnip Cake" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCVhfeNCy5jRpb69xfJ5G_9DjBkNaexq478qXde4P_R7E6tkCvKMxFMDfKiWFqTvE8nUk4cO-aeNQPTSVUwShIrEoMdxNgShoo-9fNhcSOLOaBsezrez8snzHpZwhww2jLnsHL8sFV3I/s800/%E6%B8%AF%E5%BC%8F%E8%87%98%E5%91%B3%E8%98%BF%E8%94%94%E7%B3%95%20Chinese%20New%20Year%20Turnip%20Cake.jpg" title="港式臘味蘿蔔糕 Chinese New Year Turnip Cake" width="600"></a></div> <br> 新春將到，又要準備賀年食品。在香港的時候，每年奶奶總會煮一盤蘿蔔糕給基絲汀拿回家過年。<br> <br> 奶奶弄的蘿蔔糕不但新鮮，而且蘿蔔夠多，配料十足。老公自小吃慣，很喜歡吃剛蒸出來，熱辣辣的蘿蔔糕。蘸點辣椒醬，其味無窮。但基絲汀總是喜歡吃煎得香香的蘿蔔糕。外面和邊緣脆口，中間軟綿綿，吃得上癮。可惜，來到澳洲，要吃蘿蔔糕的話，就要自己動手做。在外面買回來的，總是粉太多，完全沒蘿蔔味。今年迎春，首先必備蘿蔔糕喔。<br> <br> 這個<b>蘿蔔糕食譜</b>，加添一樣秘密材料，就是蘿蔔乾，令蘿蔔糕增添質感和味道的層次。<br> <br> <div style="text-align: center;"> <img alt="蘿蔔糕材料 Chinese New Year Turnip Cake Ingredients" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4vhmcKuKsIZ_M2zm9KisI0slM3XPEdkr73KlAmn14RtdbA-Gw7cyUBMtjTmJLVAkTswTTZruXuz9QUR_T1ZNcCDUzBQCT2hyphenhyphenU7BmSTejwV_4Au_K7k6yXu2kqY2lGXooe-9rWjhaJd0/s800/%E8%98%BF%E8%94%94%E7%B3%95%E6%9D%90%E6%96%99%20Chinese%20New%20Year%20Turnip%20Cake%20Ingredients.jpg" title="蘿蔔糕材料 Chinese New Year Turnip Cake Ingredients" width="600"></div> <br> <b>更新：</b>最近基斯汀愛玩電子壓力煲。有興趣的，可看看這個<a href="https://www.christinesrecipes.com/2017/01/radish-cake-instant-pot.html" target="_blank">用壓力煲做的蘿蔔糕</a>，附 video 全程示範影片。<br> <a href="https://www.christinesrecipes.com/2009/01/chinese-new-year-turnip-cake.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com60tag:blogger.com,1999:blog-4573211441940066640.post-77314095346962306692026-01-06T23:55:00.000-08:002026-01-06T23:55:11.736-08:00<i>這道腰果炒雞丁，是以前媽媽做節時，才做的。腰果，以前是很矜貴的食材。加入小炒，增加質感，配搭</i><i>炒得滑滑的</i><i>雞肉，很是誘人。也是很下飯的一道小炒。</i><br> <br> <div style="text-align: center;"><img alt="腰果炒雞丁 Cashew Chicken Stir Fry01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19xIIjr-mCVFaoOWKdcXd2gohdwr3HgOoLqPWu-y1isqcha-YD-2c8LVeRp48iiKvhDJ-UeFFvvxdFytXLliXh2J4hiqhISAWnLmPOxyL6CLap1kfyOAGsZQRu1SamVDdHhpYK-oS6_FZ/s1600/Cashew+Chicken+Stir+Fry01.jpg" title="腰果炒雞丁 Cashew Chicken Stir Fry01" width="600"></div><br> 最好用不加鹽的腰果。腰果，是最後拌入炒好的雞丁中，就可以保持脆脆的。到上桌時，腰果，雞丁，和蔬菜炒至熱騰騰，一拼黏上好味汁料，吃得停不了口。<br> <br> <div style="text-align: center;"><img alt="腰果炒雞丁 Cashew Chicken Stir Fry02" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdXDMU9NvGa4IizjG9FwKIXIsql8YlY3AqSAa-TIPCDwg-4bOoCJJsl5vwadRwSMZZVCX7GbsJwUEbkmYnpCZ2-DZMf0B9LFkWKRJ2fKkNItrHFIhbX6uCNx15cZNj0Mo_gRpCGTffZkX/s1600/Cashew+Chicken+Stir+Fry02.jpg" title="腰果炒雞丁 Cashew Chicken Stir Fry01" width="600"></div><a href="https://www.christinesrecipes.com/2019/02/cashew-chicken-stir-fry.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com1tag:blogger.com,1999:blog-4573211441940066640.post-66902132174416597482026-01-04T23:17:00.000-08:002026-01-04T23:17:08.682-08:00<i>焗燒排骨又來了！對啊，基斯汀非常鍾愛焗排骨。這道焗排骨特別之處，只用五樣調味料，不用醃，拌勻後，就丟進焗爐。做出來的效果是非常入味。排骨肉酥軟又惹味。有秘訣方法嗎？</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2018/12/5-ingredient-baked-pork-ribs.html"> <img alt="5樣材料焗排骨 5-Ingredient Baked Pork Ribs01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUiaa2sMJoxc5mZK7zUySPJAoDVtATbq1hcYj4DVO7YjYUulm6VPH8zlyqCn40QyEfNFHAik8riYgNIcZkJL0ErgpldySIo2YYv8Z_pzR5vci5n48UufAykVRj5lngUPRjHbaFWD7XrLP/s1600/5-Ingredient+Baked+Pork+Ribs01.jpg" title="5樣材料焗排骨 5-Ingredient Baked Pork Ribs01" width="600"></a></div> <br> 秘訣方法，就是慢慢烤焗。過程中，調味料完全滲透入肉入骨。味道甜鹹辣，剛剛到位，好味道呢。烹調時間似乎長些，但材料和步驟簡單得很，很省功夫。<br> <a href="https://www.christinesrecipes.com/2018/12/5-ingredient-baked-pork-ribs.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com4tag:blogger.com,1999:blog-4573211441940066640.post-15280008498810226132025-12-30T22:49:00.000-08:002025-12-30T22:49:09.288-08:00<i>這道<b>蒜蓉牛油虎蝦</b>，平時做家常菜，給摯愛家人享受，當然是上選。但如果用來做節或宴客，也出得廳堂呢。而且非常容易做，又美味啊。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2017/01/garlic-butter-tiger-prawns.html"> <img alt="蒜蓉牛油虎蝦 Garlic Butter Tiger Prawns01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4aZhWNqNJwdRwSbt8_FcqJQkF2p13DI-4ZgDJUGlb6bbsynLIdtc7eegUlUzKuA_yRqxT3q3rlDVW9fEV6v6T-X8AgjVkfZreqTBYawYcQkZGAs17qBcDUERMaVbuhmstHfckj35jCtyn/s1600/Garlic+Butter+Tiger+Prawns01.jpg" title="蒜蓉牛油虎蝦 Garlic Butter Tiger Prawns01" width="600"></a></div> <br> 蝦肉，含豐富蛋白質，豐營養。基斯汀喜歡連殼煎，因為蝦殼的味道也出來，令味道更有層次。不過，想吃得爽，啖啖肉，就先去殼吧。隨自己喜歡啦。這道蒜蓉牛油虎蝦雖簡單，但看起來也頗出得廳堂，做節或宴客，蠻適合呢。<br> <a href="https://www.christinesrecipes.com/2017/01/garlic-butter-tiger-prawns.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com2