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制法: 1.青豆飞水后，沥干待用。 2.豆腐略冲净，沥干，搓烂后加入调味料拌匀。 3.鱼肉剁碎后加入调味，拌匀至起胶。 4.将豉油碟扫油，放一汤匙豆腐茸，加一层鱼肉，再覆一层豆腐茸，扫平后加青豆于面，水滚后隔水蒸八分钟。 5.烧油一汤匙，加入献汁，煮滚后淋上豆腐面即成。 | ||||||||||||||||||||||||||||||||||||||||||||||||||
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做法： 1. 菠萝横切1/3 作盖子，另在其余的2/3 挖出果肉，取70克切粒。菠萝壳留用。2. 烧热2汤匙刀唛橄榄芥花籽油，下鸡蛋炒成蛋碎待用。 3. 烧热2汤匙刀唛橄榄芥花籽油，炒香干葱茸，下咖哩粉、黄姜粉炒香。 4. 加入莎乐美肠、芥兰粒炒一会，再下白饭及调味炒透。 5. 放入菠萝粒、提子干、鸡蛋碎炒匀，盛菠萝壳中，铺上肉松及果仁即可。 Fried Salami Pineapple Rice Ingredients:
1 whole pineapple 1 egg, lightly beaten 1 tbsp minced meat 1 1/2 tbsps curry powder 1 tsp turmeric 25g salami, diced 30g kale, diced 2 bowls cooked rice 3 tpsps raisin Some deep fried cashew Some roasted ground pork 4 tbspsKnife Extra Virgin Olive Oil and Canola Oil Seasonings:
1 tsp salt 1/2 tsp salt and pepper Method: 1. Cut the top 1/3 of the pineapple as lid. Remove the flesh of the remaining 2/3 of the pineapple. Reserve 70g flesh. Set aside the pineapple shell. 2. Heat 2 tbsps of Knife Brand Extra Virgin Olive and Canola Oil. Stir-fry the egg and cut into pieces. 3. Heat another 2 tbsps of Knife Brand Extra Virgin Olive and Canola Oil. Sauté the shallot, curry powder and turmeric for a while. 4. Add the salami and kale and stir well. Add the rice and seasonings. 5. Stir in the pineapples, raisin and egg. Put the fried rice into the pineapple shell and sprinkle with cashew and roasted ground pork. Serve. 烹调心得： 1. 泰式菠萝炒饭的创意版，加入中国芥兰粒、意式沙乐美肠、外表看来充满热带风情的炒饭，吃时每一啖的都感觉到中西不同食物配搭出来的特别风味！ 2. 菠萝起肉后可浸盐水，有助带出甜味。  |
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做法： 1. 焗炉预热至摄氏200度约15分钟。 2. 水煮沸，薯仔煮至腍身，压成茸。 3. 烧热刀唛橄榄芥花籽油，加入碎洋葱慢火炒香，转大火，下肉碎炒至熟。 4. 加入白菌、夜香花、车厘茄、甘笋丝拌匀，调味后盛起。 5. 鸡蛋打散，加入蔬菜、肉碎、芝士粉、薯茸拌匀。 6. 烧热2汤匙刀唛橄榄芥花籽油，加入蛋汁，慢火煎至底部凝固，放焗炉焗至蛋面凝固及呈金黄色即可享用。 FrittataIngredients:
100g potatoes, diced 20g onion, chopped 50g minced beef 20g mushroom slice 20g Chinese fragrant vegetables 30g cherry tomatoes, cut half 20g carrot, grated Salt and pepper to taste 4 eggs, lightly beaten 50g Parmesan cheese 4 tbspsKnife Extra Virgin Olive Oil and Canola Oil Method: 1. Preheat the oven to 200 °C for about 15 minutes. 2. Boil water. Cook the potatoes under tender. Mash. 3. Heat 2 tbsps Knife Brand Extra Virgin Olive Oil and Canola Oil. Stir-fry the onion on low heat until softened. Switch to high heat and sauté the beef until cooked. 4. Add the mushroom slice, Chinese vegetables, cherry tomatoes and carrot. Season to taste. 5. Beat the egg. Add in the vegetables, beef, cheese powder and potatoes. 6. Heat 2 tbsps of Knife Brand Extra Virgin Olive Oil and Canola Oil. Add the egg and fry until the mixture at bottom set. Put into the oven and baked until the top set. Serve. 烹调心得： 1. 传统的意大利蛋饼以芝士、蕃茄作主要材料，这次加入中式的夜香花，既可增添食物的香味，又能中和芝士的腻感，是健康而新颖的配搭。 2. 如没有焗炉，只须小心地把蛋饼反转，煎至蛋面凝固及呈金黄色即可。  |
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