I've moved 搬家

I've moved to Wordpress... It seems to be a warmer home there. I got a bit lonely here. It's still food, and a bit more.

link: PukakiBlue 冰川藍

我搬家到wordpress了... 那裡好像更有人氣，在這裡孤孤單單的。

Potato and Leek Soup 大蔥土豆濃湯

This winter seems to be never ending - I don't mind the cold, but the thick grey smog is killing me. To think that the wind has come all the way from Siberia, sweeping through the vast land of China, carrying the air from every coal mine, factory and gloomy little county town, then finally comes to a rest here at the edge of South China Sea, is enough to give me the shivers. So I hide at home and try to make use of whatever there is in the fridge. I found some old potatoes and leek, and the option can't be more obvious.

這個冬天感覺永遠不會完 － 冷我不介意的，可每天的灰霾是真的受不了。港澳地區叫做“煙霞”，感覺總是形容的不夠貼切，太浪漫的感覺 － 煙霞應該是有顏色的啊。想著遠道從西伯利亞的風經過廣闊的中國大陸，一路上卷帶著煤礦、工廠和小縣城的空氣而最終停歇在這南中國海的岸邊，我就想縮在家裡不出去。看看冰箱里只剩下大蔥和幾個有點發干的土豆，我的選擇就很明顯了。


Ingredients (serves 2 to 3):
             1 clove  Garlic (chopped fine)
             2 strips  Bacon (chopped fine)
             2 stalks  Leek (diced)
4 small or 1 big  Potato (peeled and cut into cubes)
          a sprig of  Rosemary and Thyme (or a pinch of dry each, rosemary has to be chopped fine)
                       1  Bay leaf
                1 cup  White wine
               2 cups  Chicken or vegetable stock   
1 tbsp per bowl  Cream (to serve) - I forgot it
                           Olive oil (to serve)
             a pinch  Salt and white pepper (to taste)                     

Instructions:
1. In the soup pan fry bacon until crispy, then add in garlic to fry in bacon grease until fragrant.
2. Add leek and fry until fragrant, add the herbs and potato.
3. Add white wine and simmer for 2 minutes or until it smells very nice.
4. Add stock and bring to a boil, then simmer for 1hour or until potato is all very soft and leek has
    melted. Take out sprigs of herbs. Mash for a more crunchy texture or puree for a fine creamy
    texture.
5. Salt and white pepper to taste, then pour in bowl and drizzle on cream and olive oil to serve.


食材（2到3位用）：
                              1瓣  蒜（切碎）
                              2片  培根（切碎）
                              2條  大蔥（切片）
    4個小的或1個大的  土豆（去皮切塊）
1根新鮮的或1撮干的  迷迭香和百里香 （干的迷迭香一定要切碎）
                              1片  香葉
                              1杯  白葡萄酒
                              2杯  雞肉或蔬菜高湯
                每碗一湯匙  奶油（我忘記了）
                                      橄欖油
                            一撮  鹽和白胡椒

做法：
1，培根放入湯鍋中煎香出油，加入蒜煎香。
2，加入大蔥煎香，加入土豆和香料。
3，加入白酒煮兩分鐘到香氣溢出。
4，加入高湯煮沸，調至小火煮1小時或到大蔥溶解、土豆軟爛，如果用一整隻的香草的話現
      在拿出。搗爛攪勻（較有一塊塊的口感）或者用攪拌機攪一下（口感香滑）。
5，加鹽和胡椒調味，倒入碗里後淋上奶油和橄欖油裝飾（奶油的味道還是很中要的）。

Indian Garden 印度園林餐廳

Tel電話：2883 7088 

Add: Shop 18, No. 27 Nova Taipa, Taipa, Macau
地址：氹仔成都街濠景花園27座地下18號鋪

There is no doubt that Indian Garden is the best Indian restaurant in Macau. We order takeaways from them almost every week, and have never been disappointed. From the special Curry Crab (need to book one day in advance) to our routine order of Bhuna Beef and Butter Chicken, everything goes perfectly with the "most thrillingly chilled" Kingfisher beer.

We tried some new dishes this time, from now on we have to add a few items to our "routine order".

印度園林毫無疑問的是澳門最好吃的印度餐廳。我們差不多每個星期都會叫自取外賣，從來沒有失望的時候。從需提前一天預訂的咖哩蟹到每次都會點的布娜牛肉和馬沙拉油雞柳，配上冰冷的Kingfisher啤酒，正啊！

我們這次試了些新菜式，看來“最愛”的清單上又要多加幾項了。

Masala Papad 馬沙拉豆片

Mixed Tandoori 混合印式燒烤

A beautiful Lamb Curry which name I can't remember and Chettinad Prawn
忘記名字的美味羊肉咖哩和車提娜都咖哩蝦

 

 

Following the success of the 1st attempt at sauerkraut, I made it again and 11pounds this time, with some cucumbers. The weather will be getting warm soon so I put the whole container in the wine fridge - In 2 months time there will hopefully be enough for us and friends!

第一次做德國酸菜獲得成功，兩天就被吃掉了一半。這次再來而且做了11磅 － 外加青瓜！天氣就快變暖了所以我把整個盒子放進了紅酒櫃 － 兩個月後再見成果！

Sauerkraut in a Jar 德國酸菜

It's been a month and my beautifully crunchy sauerkraut is done! Whipped up some sausages and mash potato and with a young Pinot Noir we had a simple yet delicious meal of bangers and mash.

Sauerkraut is a German version of the preserved cabbage grandma used to make back in our hometown in northeastern China. Only they weren't chopped up but packed down whole in clay urns (very hard to do for apartment living) and of course, we used Chinese cabbage. Seems like it's a shared recipe all across northern Asia and Europe, its high content of vitamin C and reminiscence of fresh vegetable helped people through the long, cold winters back in the old days. 

苦苦等了一個月，我的德國酸菜終於醃好了！那個叫脆呀。馬上煎了兩條香腸再搗點土豆泥，超級簡單又美味的晚餐就解決了！

其實德國酸菜和東北酸菜最大也幾乎是唯一的區別就是德國的要把白菜切絲，所以醃製時間短些而且可以用小的容器，在家里也很容易做到。另外當然了，他們用捲心菜而不是大白菜。感覺上整個亞歐北部都有做酸菜的傳統，在過去食物短缺的日子酸菜可在漫漫冬日里提供了香脆口感和必不可少的維他命C。

德國酸菜可以生吃或煮熟，與東北酸菜一樣和各類的豬肉製品是絕配，可以當沙律，和土豆泥混合或者和蘋果洋蔥一起煮來做配菜。這次配香腸我稍微加熱了一下。


Ingredients:
(Makes about 1 litre in volume) 
      2  Cabbage (about 2 pounds, the fresher the better of course)
1 tsp  Caraway seeds (although I didn't have any at hand so I skipped it)
      1  2litre jar (or any food safe, non metallic container, lid is not needed)
          salt
          water 


Instructions:
1. Dice cabbage thin, to about 2 or 3 millimetre, discard the core and bruised outer leaves.
2. Start the fermentation - In a container, sprinkle 1 1/3 tbsp salt on the cabbage and mix well, let sit for about 10 minutes or until cabbage becomes soft and very moist.
3. Pack down the cabbage - Put cabbage in jar and pack down hard with either your fist or a wooden spoon. There should be plenty of cabbage juice  being squeezed out, covering the cabbage by at least 3cm. If not then pour in some brine (1 1/2 salt per litre water, boiled and cooled). The caraway seeds can be added now.
4. Weigh down the cabbage - Fill a food safe bag with brine (in case it leaks it won't spoil the salt level) and place in the jar, be careful not to leave any air bubbles underneath, make sure cabbage is submerged in the liquid. Another way (the traditional way) to do it is to use a muslin cloth to keep cabbage submerged, then add a plate that fits almost just right and something heavy on top to weigh it down.
5. Put in a dark cool place (15 to 20 Celsius is the best, too cool it will spoil and too cold it will take longer) for 4 weeks. If you make it in the fridge it should be left for 6 to 8 weeks. If the container is not big enough the liquid will keep oozing out slowly, a plate can be placed under the jar to collect it.
6. A month later - enjoy!

Notes:
1. DO NOT let the cabbage/brine come in contact with anything metal, including the metal rim of a jar - the salt will react with metal.
2. During the first week or so of fermentation, there will be lots of bubbles rising in the jar, after that bubbles will keep forming but slowly, and the signature smell of sauerkraut will come out. When bubbles stop forming, the fermentation is finished and the sauerkraut is ready.
3. Sauerkraut can keep in fridge for a long time, it will just be more pungent and lose the crunchiness slowly, try to keep as little air in the container as possible. It can also be frozen and will keep for  a even longer time, which is good if you make a lot once and use them up in batches, it can even be jarred but it will lose the vitamin C.


食材（做出來大概一升的樣子）：
    2個  捲心菜（大概兩斤，越新鮮越好）
1茶匙 葛縷籽 （我手邊沒有於是就沒用，更像東北酸菜了）
    1個  2升或更大的食物容器
            鹽

            水

做法：
1，捲心菜去掉外面的老葉子和裡面的硬芯，切細絲。
2，出水 － 切好的菜放在大盆里加入1 1／3的鹽，混合均勻後靜止十分鐘。
3，裝瓶 － 把變軟出水的捲心菜放入用來儲存的瓶子或其他容器里，用拳頭或者木匙狠狠地壓實 － 這時應該有很多汁液被擠出來，菜應該被壓到液面至少3厘米以下。如果汁液不夠的話倒入一些鹽水（1個半湯匙鹽混一升水，煮開後冷卻）。這個時候可以加入葛縷籽。
4，壓實 － 在保鮮袋里倒入鹽水放入瓶裡，注意不要讓菜浮起來或壓住氣泡，總之是不能讓菜碰到空氣。傳統做法是用細網布之類的壓住菜絲，在上面加一個與容器尺寸幾乎吻合的碟子，再放上重物壓實。
5，放在陰暗涼爽的地方（15到20攝氏度是最好的，太熱了菜就壞了，太冷時間就需要更久）一個月。如果放在冰箱里的話由於溫度低需要放6至8個星期。另外如果容器不夠大在醃製過程中汁液會不停慢慢溢出來，可以在容器底下墊個碟子。
6，一個月後 － 可以吃啦！

提示：
1，捲心菜鹽水不能碰到金屬（包括封瓶子口的鐵絲） － 會起反應的
2，醃製的第一個星期左右會有很多氣泡冒出來，之後會慢下來但也會持續有氣泡產生，而酸菜特有的味道也會慢慢出來。當氣泡不再產生時發酵過程就完成了，酸菜就可以吃了。
3，酸菜可以在冰箱里放很久，它會繼續慢慢發酵而失去生脆的口感。儲藏過程中盡量隔絕空氣。酸菜還可以冰起來，如果一次做很多的話這樣就很方便了。另外還可以封罐，不過在加熱消毒的過程中酸菜的維他命C就失去了。

Tipsy Peaches 醉蜜桃

Now I had Vermouth and brandy in my French Onion Soup, red wine in my steak, what other alcohol can I use for the last course of my Valentine's Day Dinner? 

Whiskey! I found the recipe on the internet and I happened to have every ingredient, yay.

苦艾酒和白蘭地用了在法式洋蔥湯里，牛扒有了紅酒汁，甜品我要用甚麼才配的上這次的情人節晚餐呢？

威士忌！這是個網上找來的食譜，甜蜜的來又簡單，最重要的是家裡現成的有食材。

Ingredients: Because of the delicate taste of peaches you can really taste the quality in the ingredients, so try to use good sugar (here is Okinawa black sugar) and good whiskey (I used Jack Daniels for its sweetness)
             1: Peach (skinned and sliced)
      1 tbsp: butter
      2 tbsp: dark sugar
        1 tsp: vanilla extract
half a cup: whiskey

Instructions:
1. Melt the butter in the pan then put in the peaches, saute until slightly browned. 
2. Add the sugar, vanilla extract and whiskey, keep sauteing for another 10 minutes or until peach can
    be easily cut with a fork and liquid has reduced to a syrup.
3. Serve with vanilla ice-cream. 


食材：由於蜜桃清淡的口感其他食材的質量會有很大的影響，建議糖（這裡用了沖繩黑糖）和威士忌（用了較甜的傑克丹尼）盡量用好一點的。
    1個  蜜桃（去皮切厚片）
1湯匙  牛油
2湯匙  黑糖
1茶匙  雲呢拿精華
  半杯  威士忌

做法：
1，中火融化牛油後放入蜜桃，煎至表面稍微變色。
2，加入糖，雲呢拿精華和威士忌，繼續煎10分鐘左右，到蜜桃用叉子輕輕就可以切開而鍋里
      液體變成糖漿般濃稠時即可。
3，上碟時加上雲呢拿雪糕是絕配。

Steak with Red Wine Jus 紅酒汁肉眼扒

A steak can't be simpler than this... My oven was occupied by the French Onion soup so I pan-grilled it, and boiled the veggies. I thought the soup would be the star of the Valentine's dinner so all I needed was something simple that would compliment it. This worked perfectly.

I don't usually like playing too many tricks on my steaks - the natural flavour of well-cut, high quality meat is unbeatable. This one here is Canadian Rib Eye, about 1 inch thick.

再簡單不過的就是牛扒了。這個是鍋煎的，因為我的烤箱被情人節晚餐的主角 － 法式洋蔥湯占著。胡蘿蔔和土豆也只是煮了一下。

牛扒最重要的就是肉要好，吃的就是那肉汁自然的鮮味。不好的肉就拿去炒一炒燉一燉算了吧。這裡用的是一寸厚的加拿大肉眼。



Ingredients:
Bacon (1 strip chopped fine), steaks, red wine (half a cup), freshly ground black pepper

Instructions:
1. Fry the bacon until crispy then take out, leave the grease in pan.
2. Grill the steaks in bacon grease. Always use high heat, and only turning once - this conceals the meat
    juice so it won't go dry. If you turn the meat too early then just leave it cooking for a little longer on
    the other side. For this 1-inch-thick steak it's about 5mins per side to medium-rare.
3. Put the steaks on a warm plate, then quickly put bacon back in the pan and pour in red wine to
    deglaze, add a few generous twists of black pepper and reduce a little, pour over steaks and serve.


食材：
培根（一條切碎），牛扒，紅酒（半杯），黑胡椒碎（現磨的那種最好）

做法：
1，培根碎放進鍋里煎到香脆後拿出，煎出的油留在鍋里。
2，用培根油來煎牛扒。要點是要高火，而且只能翻一次面 － 這樣才會鎖住肉汁不會干。如果
      翻面早了的話就另一面煎久一點吧。這裡用的一寸厚牛扒煎成3成熟是每面5分鐘左右。
3，煎好的牛扒拿出放在暖過的碟子上，培根放回鍋里，倒入紅酒混合成醬汁，加入黑胡椒碎調
      味並稍微收一下汁就可以淋在牛扒上上盤了。

French Onion Soup 法式洋蔥湯

French onion soup must be one of the most romantic soups - doesn't the warmth and sweetness just make your heart melt? There's nothing I like better than to enjoy this on the coldest winter day, with a nice bottle of red. I made it for our Valentine's day dinner, followed by a simple, nice steak.
Despite its sophisticated taste, it's very easy to make - as long as you have the time. 

法式洋蔥湯一定是最浪漫的湯之一了，那濃濃的暖意和焦糖的味道能把心都溶掉。我最喜歡的就是在最冷的冬天喝上一碗法式洋蔥湯，配著杯好紅酒。這個情人節的晚餐就是這樣，再加上一塊肉汁鮮美的牛扒。
法式洋蔥湯的味道複雜但是做法卻很簡單，只要有時間就行了。

I only made it for two this time.

Ingredients:
for the soup
                 1: big onion (thinly sliced)
        1clove: garlic (chopped fine)
       2 slices: bacon (chopped fine)
          1 cup: beef broth (some use half beef broth half chicken broth)
                 1: bouquet garni (thyme, sage, bay leaves - I just used dried ones)
   half a cup: dry Vermouth (or red wine)
         1 tbsp: brandy
         1 tbsp: butter
         1 tbsp: flour 
       a pinch: salt and pepper     
      
for the topping
a few slices: french bread (toasted till brown)
          a cup: Gruyere cheese (or Emmental, a few thin slices then the rest shredded)
       a pinch: parsley (chopped)


Directions:
1. Cook bacon and onion - Melt butter in pan (non-stick will save a lot of trouble) and saute bacon
    until crispy, add garlic and saute until fragrant then add onion and cook until soft and translucent. 
2. Caramelize onion - Turn the heat to lowest, cook onion until dark brown (no lid). This will take
    an hour and half or even longer, the more caramelized the onion is the tastier the soup will be. It's
    quite easy with a good non-stick pan, onion can be left cooking while stirring every 20 minutes or
    so. But with a pan that would stick you need to be careful not to get it burnt.
3. Cook soup - Turn on high heat and pour in Vermouth and brandy (I like to shut the lid for a minute
    so the goodness from the evaporation sets back into the onion) to deglaze the pan, reduce a little -
    you should have a nice caramel coloured liquid now. Pour in broth and drop in the bouquet garni,
    bring to a boil then simmer for 30 minutes.
4. Thickening soup - Stir in flour to thicken the soup, season to taste (bouquet garni can come out
    now).
5. Topping - Pre-heat over to 175 degrees, pour soup in oven safe serving bowls, lay sliced cheese on
    surface of soup then lightly drop on the bread. Sprinkle shredded cheese on top then bake until
    cheese has melted (10minutes or so). Turn oven grill on and slightly brown the top of cheese.
6. Serve - Sprinkle on parsley and serve. (I forgot the parsley)


這是兩人的份量：

食材：
湯：
    1顆  大顆的洋蔥（切薄片）
  一瓣  蒜頭（切碎）
    2片  培根（切碎）
  一杯  牛肉高湯（也可以一半牛肉一半雞肉）
    1束  bouquet garni （法式香料包，由百里香，鼠尾草和香葉組成，我這裡直接用散裝了，
            香葉一片煮完取出，另外兩種一茶匙就好）
  半杯  干苦艾酒 （或紅酒）
1湯匙  白蘭地
1湯匙  牛油
1湯匙  麵粉
  少許  鹽和胡椒粉

湯的蓋子：
幾片  法包（烤至咖啡色）
一杯  瑞士Gruyere芝士 （或瑞士大孔芝士，切一些薄片後剩下的刮碎）
少許  新鮮洋芫茜（切碎）

做法：
1，煎培根和洋蔥 － 中火融化牛油（不沾鍋會省事很多）後煎香培根，加入蒜頭煎香，放入
      洋蔥煎至半透明。
2，洋蔥焦糖化 － 調至最小火慢慢地將洋蔥煎至深棕色，整個過程要一個半小時或者更久
   （洋蔥越焦糖化湯味道越香）不要蓋鍋蓋。如果用不沾鍋就很容易了，每20分鐘左右翻攪一
      下就好，但沒有不沾鍋的話就要小心不要燒焦了。
3，煮湯 － 調至大火，加入苦艾酒和白蘭地，蓋上鍋蓋一分鐘讓蒸汽吸收，攪拌幾下，這時
      洋蔥會融化，有黏在鍋子上的東西也都下來了，鍋里是焦糖漿一樣的液體。加入高湯和香
      料包，煮沸後小火微滾30分鐘。
4，濃縮湯 － 加入麵粉讓湯變得更濃稠，加鹽和胡椒調味（香料包取出）
5，蓋子 － 烤箱預熱至175度，將湯倒入可加熱的碗里。在湯的表面輕輕排上芝士薄片（用來
      支撐法包），輕輕放上法包，再灑上碎芝士。放入烤箱烤至芝士融化（大概10分鐘），再
      將烤箱調至燒烤來稍微焦化芝士表面。
6，上桌 － 灑上一點洋芫茜就可以新鮮熱辣地上桌了！（我忘記放了）

The frozen block is my homemade beef broth 左邊的是冷凍的自製牛肉高湯

Caramelized onion 焦糖化的洋蔥

Bring soup to a boil 湯滾起來了

Sliced and shredded cheese 芝士碎和薄片

Cheese slices, bread then shredded cheese 芝士片，法包再是芝士碎

Penfolds Cabernet Sauvignon Bin 707 - 1996 奔富707莎翁解百納1996

Penfolds Cabernet Sauvignon Bin 707 - 1996, Barossa Valley, South Australia

An perfect example of a well aged Australian Cabernet Sauvignon. Rich, deep, yet silky smooth. That typical powerfulness of Australian reds has condensed into a delicate subtlety with enhanced layers, the taste of time fills the room like when the pages are turned on a once favourite antique book.

And just like other typical good Australian reds, it compliments foods with heart warming flavours like red meat. I had it with French Onion soup and steak


奔富707莎翁解百納1996 － 南澳巴羅薩谷

一個陳年澳洲美酒的完美例子。口感豐厚而絲般柔滑，那南澳陽光帶來的獨特濃烈口感經歷歲月而沈澱成絲毫不失層次的內斂，就像在充滿陽光的下午打開曾經最愛的精裝舊書，指尖尽是時間的韻味。

非常適合紅肉之類味道厚重的食物，例如：法式洋蔥湯和牛排

Stay Home Valentine's Day 家裡的情人節

I'm scared of going out on holidays - everywhere is crowded, booked out and double the price. To me Valentine's day is best spent in the private and comfortable environment of home, with scented candles and favourite tunes, a nice bottle of old wine for a simple, loving meal, teasing each other's toes under the table during dessert, then finish with a long bath with Champagne.

節日的時候我是懼怕上街的：所有的地方都擠滿了人，位置全部被訂滿然後價格也雙倍上漲。情人節的時候最好是兩人留在舒服的家裡，跟著私人珍藏的音樂點起香氛蠟燭，一瓶好酒來配一桌簡單而充滿愛的晚餐，吃甜品時桌下兩人腳丫相觸，最後用香檳泡泡浴來畫上句號。

Penfolds Bin 707 Cabernet Sauvignon - 1996, what better wine to go with these heart warming food than a good Aussie red?
奔富707 莎翁解百納 1996，要配溫暖濃烈的食物還有甚麼比高質量的澳洲紅酒更好的嗎？

French Onion Soup, takes out the chill of February and lights that little heartfelt fire for Valentine's day.
法式洋蔥湯是最適合情人節的食物－驅走二月的寒意，留下甜蜜的暖意在心頭

The simplest rib eye with red wine pan jus, the rich flavour of the meat itself doesn't need excess compliments.
最簡單的紅酒汁肉眼扒，高質量的肉味不需要過於複雜的搭配。

Peaches with whiskey syrup,  a last minute recipe I found on the net worked exceptionally well with the rest of the meal, carries the warmth into the last course, the vanilla iceream is a must for Valentine's. Would go well with red Port.
威士忌醉蜜桃，蜜桃的清香和威士忌糖漿的濃郁加上情人節最愛雲呢拿雪糕，繼續來濃情密意。配紅砵酒最好了。

Chinese Tea Eggs 桂花茶葉蛋

Tea Eggs are most Chinese's childhood favourite, especially the older generation. It's basically tea and soy spiced eggs. It can be eaten as a snack, as a side with rice or soup noodles, sometimes even as a dish itself on the dinner table. It's usually made with chicken eggs but quail eggs can be really nice because of the delicate texture. There are many ways to make them, and for most people the best tea eggs come from grandma or that one little alley shop in their hometown.

每隔一段時間就會很想念茶葉蛋的味道。今天試了一下用足材料做出來，還額外加了桂花 － 真的好香喔！

Ingredients:
10  Eggs (or as many as desired, or quail eggs)
Marinade: 2 to 3: Star anise, Bay leaves, Nutmeg, Cloves
                        1: Cinnamon stick, Dried tangerine peel 
 a small handful: Sichuan pepper
              a pinch: Cumin seed, Licorice
                 a few: Dried Shiitake mushrooms (soak over night)
          half a cup: Chinese yellow wine, Dried cassia blossom

The above marinade ingredients are optional, each adds to the flavour but it's fine if a few are missing. I didn't use Licorice as I don't like the flavour and added dried cassia blossom for its light floral scent. The below are, however, essential:

   a small chunk: Ginger (about the size of a thumb, crush with a knife or wooden spoon)
         half a cup: Light soy sauce (or Chinese Marinade)
          a handful: Rock sugar (can substitute with other sugar but will be less clean tasting)
               3 tbsp: Pu-erh tea (other black tea or even tea bags can be used, but Pu-erh gives it more   
                           colouring and is the most traditional taste)

Directions:
1. Boil eggs (5-7min) then soak in cold water (this will help the shell come off easier). Gently crack eggs when cool enough to handle.
2. Mix all marinating ingredients in pot with 4 cups of water(less if making less eggs), simmer until rock sugar melts, taste - it should be just a little too salty - like a gravy. Add soysauce or water if needed.
3. Put eggs in pot (liquid should cover eggs) and simmer for 30mins, then turn off the stove and leave overnight. (Or keep cooking for 2hours then the eggs will be ready to eat.)

Notes:
1. Eggs can be kept in fridge for up to 5 days if left in sealed container and soaked in marinade.
2. Don't use high heat when cooking the eggs, they tend to crack and break. 
3. Dry marinade ingredients can go in a soup bag, it helps keep the juice clean.
4. If use quail eggs, cooking time should be shorter. 
5. This marinade is also very good for meat.


食材：
雞蛋（或鵪鶉蛋，多少只都行）
調味：八角，香葉，丁香，豆蔻  2到3顆
            桂皮，陳皮  1塊
            花椒  適量
            茴香，甘草  少許
            干冬菇  幾朵，泡發
            花雕，桂花  半杯

以上調味不一定要都找齊，每種都會增加風味但是少了幾樣也是可以的，我沒有用甘草（不喜歡那味道）而加了清香的桂花。但是以下的材料是不可少的：

           薑  一小塊，拍碎
           醬油（或鹵水汁）半杯
           冰糖  一把
           普洱茶葉  3湯匙 （其他的紅茶也可以，不過普洱上色最好而且味道最正）

做法：
1，蛋煮熟後浸入冷水（吃的時候蛋殻易剝），冷卻後稍稍敲碎蛋殻。
2，所有調料放入鍋中，加4杯水煮至冰糖融化，試味 － 稍咸就好，像醬汁一樣。需要的話加些水或醬油。
3，蛋入鍋中小火煮30分鐘後熄火，浸泡一晚。（或小火煮2小時可以直接吃）

提示：
1，蛋浸在滷汁里可以冷藏5天。
2，不要用大火煮蛋，會很容易裂。
3，干的調味可以放進湯包。
4，如果用鵪鶉蛋煮食時間要相應減少。
5，滷汁用來滷肉也會很好吃 ：）

Pickling Onions 醃洋蔥

I got excited when I found these pearl onions in the shop. If I knew shallots would do the job I would've gone to the local wet market and get them a lot fresher, a lot more and for a lot cheaper. Oh well, next time.

醃洋蔥是英國的小吃，不是每個人都受得了那種洋蔥的味道但是喜歡的就會愛得很。直接和芝士，香腸一起當零食吃或者放在生菜沙律里是我個人的最愛。





Ingredients:
Baby Onions/Shallots (1 pound for my 1litre jar)
Salt (a lot of it, like 500grams)
Malt Vinegar (enough to fill the space in the jar, almost 1litre for me)
Pickling Spice:
       a pinch of: Mustard seeds, Coriander seeds, Cumin seeds, Black Peppercorns,
              1 or 2: Cloves, Bay leaves, dried Chilly, Cinnamon stick,
                     1: small slice of Ginger

Directions:
1. Peel the onions and cut off both ends.
2. Soak them in brine (500grams salt : 1litre water solution, simmer until all dissolved then cool),
    keep them submerged for up to 24hours (depending on size of onions and how crunchy you like
    them).
3. Simmer pickling spice in vinegar for 5 minutes, cool.
4. Drain and rinse onions and put them in sterilized jar (boil jar and lid for 3 minutes then cool), pour
    in the spiced vinegar then closed the lid. (I put in a piece of muslin cloth to keep the onions
    submerged)
5. Pop it in the fridge for a month.

Notes:
1. Everything has to be cool (brine, vinegar) if you like the onions crunchy.
2. Use a stainless steel or enamel pot to cook the vinegar, as metal reacts with vinegar. For the same
    reason if you use metal lid jars make sure the metal doesn't come in contact with vinegar.
3. When sterilizing jars, put the jars in cold water and slowly bring to a boil, and slowly cool them
    afterwards - be careful of glass cracking.
4. Pickling spice can also be bought. Or you can use nothing but black peppers. 

食材：
小洋蔥或紅蔥頭 （0.5kg 左右，我的玻璃罐容量一升）
鹽 （500g）
麥芽醋（1升左右，要能裝滿罐子的空間。也可以適量的試試其他醋，但是中國醋道幾乎都太
        濃。麥芽醋是最傳統的味道，蘋果醋甚麼的倒可以試一下）
醃製香料：芥末籽，芫茜籽，孖然（整顆），黑胡椒（整顆）適量
                    丁香，香葉，干辣椒，桂皮 1－2塊
                    薑 一小片

做法：
1，洋蔥剝皮切去兩頭
2，將洋蔥浸入鹽水中一晚（比例為 500g鹽：1升水，開水把鹽煮化了後冷卻）
3，將醃製香料和醋混合，小火滾5分鐘，冷卻
4，洋蔥洗淨後入罐，加入醋，可用細網布之類的壓在洋蔥上使其整個浸入（罐子和蓋子要
      消毒：開水里煮3分鐘以上）
5，封罐放入冰箱一個月

提示：
1，如果想要洋蔥脆口，所有與洋蔥接觸的液體都要冷卻，鹽水泡的時間也可縮短一點
2，用來煮醋的鍋子一定要不鏽鋼或者搪瓷的，金屬（銅鐵）會和醋發生反應。同理也要注意
      罐子如果有金屬蓋子，金屬的部份不可以和醋接觸
3，消毒罐子時把罐子放入冷水中一起慢慢加熱，之後再慢慢冷卻 － 玻璃會裂呀
4，混合好的醃製香料也是可以買的到的。不行甚至可以只用一些黑胡椒。