kinmingho.blogspot.com

In the Realm of Senses

In the Realm of Senses. Thursday, February 02, 2012. 70th Birthday of Mr. Benny Yeh. Posted by Ming at 10:18 PM. Wednesday, February 23, 2011. Pan-Fried Prawns with Garlic 乾煎大蝦. 4 加蒜片及明蝦，在大火下翻炒 3-4 分鐘至蝦轉粉紅色. Posted by Ming at 4:31 PM. Wednesday, January 26, 2011. Spaghetti con Vongole al Sugo (spaghetti with clam sauce). 新鮮 Italian Parsley 適量、切碎. 1 在冷水中加 1湯匙鹽浸泡蛤蜊 30 分鐘。 7 上碟、撒上切碎的 parsley 及少許橄欖油. Posted by Ming at 4:36 PM. Saturday, January 15, 2011. 亞都飯店歷史猶久，過去叫做 The Ritz Hotel。 Posted by Ming at 3:22 PM.

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In the Realm of Senses | kinmingho.blogspot.com Reviews

<META> DESCRIPTION

In the Realm of Senses. Thursday, February 02, 2012. 70th Birthday of Mr. Benny Yeh. Posted by Ming at 10:18 PM. Wednesday, February 23, 2011. Pan-Fried Prawns with Garlic 乾煎大蝦. 4 加蒜片及明蝦，在大火下翻炒 3-4 分鐘至蝦轉粉紅色. Posted by Ming at 4:31 PM. Wednesday, January 26, 2011. Spaghetti con Vongole al Sugo (spaghetti with clam sauce). 新鮮 Italian Parsley 適量、切碎. 1 在冷水中加 1湯匙鹽浸泡蛤蜊 30 分鐘。 7 上碟、撒上切碎的 parsley 及少許橄欖油. Posted by Ming at 4:36 PM. Saturday, January 15, 2011. 亞都飯店歷史猶久，過去叫做 The Ritz Hotel。 Posted by Ming at 3:22 PM.

<META> KEYWORDS

1 日前收到一盒來自澎湖的冷凍明蝦

2 這是從一本意大利食譜中的做法

3 明蝦 6 隻

4 蒜瓣 4 片

5 橄欖油 2 湯匙

6 白蘭地 2 湯匙

7 鹽及黑胡椒

8 1 蒜瓣去皮、切薄片

9 2 明蝦洗淨、擦乾

10 3 燒熱鑊，加牛油及橄欖油

CONTENT

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日前收到一盒來自澎湖的冷凍明蝦,這是從一本意大利食譜中的做法,明蝦 6 隻,蒜瓣 4 片,橄欖油 2 湯匙,白蘭地 2 湯匙,鹽及黑胡椒,1 蒜瓣去皮、切薄片,2 明蝦洗淨、擦乾,3 燒熱鑊，加牛油及橄欖油,5 撒白蘭地、鹽及現磨黑胡椒,再翻炒一兩分鐘即可上碟,煮好出來賣相不俗，色香味俱全,與傳統廣式的乾煎蝦碌不同是不必加蕃茄醬,labels cooking,prawns,這是 barilla 提供的聖誕夜晚餐其中的一道簡易麵食,材料 1人份,特純橄欖油 30 ml,月桂葉 1 片,鹽適量,取出月桂葉

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In the Realm of Senses | kinmingho.blogspot.com Reviews

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In the Realm of Senses. Thursday, February 02, 2012. 70th Birthday of Mr. Benny Yeh. Posted by Ming at 10:18 PM. Wednesday, February 23, 2011. Pan-Fried Prawns with Garlic 乾煎大蝦. 4 加蒜片及明蝦，在大火下翻炒 3-4 分鐘至蝦轉粉紅色. Posted by Ming at 4:31 PM. Wednesday, January 26, 2011. Spaghetti con Vongole al Sugo (spaghetti with clam sauce). 新鮮 Italian Parsley 適量、切碎. 1 在冷水中加 1湯匙鹽浸泡蛤蜊 30 分鐘。 7 上碟、撒上切碎的 parsley 及少許橄欖油. Posted by Ming at 4:36 PM. Saturday, January 15, 2011. 亞都飯店歷史猶久，過去叫做 The Ritz Hotel。 Posted by Ming at 3:22 PM.

INTERNAL PAGES

kinmingho.blogspot.com

1

In the Realm of Senses: May 2007

http://kinmingho.blogspot.com/2007_05_01_archive.html

In the Realm of Senses. Wednesday, May 23, 2007. Baked Fish with Roasted Potatoes, Tomatoes and Salmoriglio Sauce 焗烤圓鱈魚及馬鈴薯. 日前在 Costco 買到深海的圓鱈 (sea bass)，於是在線上看一下食譜。下面的做法是參照 Cooking.com 上提供並略為修改。黃皮小馬鈴薯 800 gm 去皮後切片. 乾牛至 (dry oregano) 1.5 茶匙. 圓鱈魚柳 (sea bass fillets) 500 gm. 乾牛至 (dry oregano) 0.5 茶匙. 預熱烤箱焗爐至 230 度C. 將馬鈴薯，兩茶匙橄欖油，1/4 茶匙鹽及 1/4 茶匙黑胡椒放入烤盤中。加 1/4 茶匙鹽，1/8 茶匙黑胡椒，白酒，4 湯匙荷蘭芹，橙皮，oregano 及蕃茄。配 Salmoriglio Sauce 食用。 Posted by Ming at 11:32 AM. View my complete profile.

2

In the Realm of Senses: Pan-Fried Prawns with Garlic 乾煎大蝦

http://kinmingho.blogspot.com/2011/02/pan-fried-prawns-with-garlic.html

In the Realm of Senses. Wednesday, February 23, 2011. Pan-Fried Prawns with Garlic 乾煎大蝦. 4 加蒜片及明蝦，在大火下翻炒 3-4 分鐘至蝦轉粉紅色. Posted by Ming at 4:31 PM. View my complete profile. Spaghetti con Vongole al Sugo (spaghetti with clam. Christmas dinner at La Brasserie, The Landis Taipe. Alfredos fettuccine with crabmeat - 蟹肉奶油寛麵. Pan-roasted salmon with broccoli and anchovy-rosem. West Lake Fish 西湖魚. Quick Sardine Penne ﹣ 沙丁魚筆管麵（直通粉）. Japanese braised pork with egg - 日式滷肉. Lunch at The Library.

3

In the Realm of Senses: Pan-roasted salmon with broccoli and anchovy-rosemary sauce 煎烤三文魚配鯷魚﹣迷迭香醬及西蘭花

http://kinmingho.blogspot.com/2010/10/pan-roasted-salmon-with-broccoli-and.html

In the Realm of Senses. Wednesday, October 20, 2010. Pan-roasted salmon with broccoli and anchovy-rosemary sauce 煎烤三文魚配鯷魚迷迭香醬及西蘭花. 今次是從 "Cook with Jamie" 這本書中的食譜製作而成的。 Salmon 是用 Costco 買到的 Wild Alaskan sockeye salmon，剛好一片 200 g. 三文魚柳 2片、每片約 200 克. 1 預熱烤箱焗爐至 200ºC. 2 用刀柄將迷迭香敲打至糊狀最好有 pestle and mortar). 6 魚皮朝下放入平底鑊中以中火煎 2 分鐘. 7 翻面後放入預熱的焗爐裡烤 10-20 分鐘依魚的厚度而定. 8 魚放入焗爐之後將西蘭花放進煮滾的鹽水中煮 3 分鐘至全熟. 原本 Jamie Oliver 的食譜是用 purple sprouting broccoli。書中建議配搭的餐酒是 New Zealand red - Pinot Noir. Posted by Ming at 3:58 PM.

4

In the Realm of Senses: November 2006

http://kinmingho.blogspot.com/2006_11_01_archive.html

In the Realm of Senses. Thursday, November 30, 2006. Scrambled Egg with Shrimp and Rice 滑蛋蝦仁飯. Posted by Ming at 5:15 PM. Thursday, November 16, 2006. French Dinner by Philippe Marc 頂級法國美食. 這位世界知名的大廚是 Michelin Guide 中唯一在三個不同國家各擁有一家三顆星餐廳的主廚摩納哥的 Louise XV，紐約的 Jumeirah Essex House 及巴黎的 Plaza Athénée。還好，今次亞都飯店請到他的弟子，巴黎 Hotel Plaza Athénée 裡 A.DUCASSE 餐廳行政主廚 Philippe Marc. 當晚聽服務人員說他只帶一個女助手來，花一天半的時間教會了亞都飯店 Paris 1930 的廚房工作人員準備三種不同的套餐一套午餐及兩套晚餐。 Semi-cooked Foie Gras with Sangria Sauce. 巴黎的 Hotel Plaza Athénée.

5

In the Realm of Senses: August 2006

http://kinmingho.blogspot.com/2006_08_01_archive.html

In the Realm of Senses. Wednesday, August 30, 2006. Home-made BBQ Pork 蜜汁叉燒. 很早就想自製叉燒, 只是一直未有焗爐 (烤箱). 到幾個月前在 Costco 買了一個聲寶的, 之後就開始著手找適當的食譜. 要自己調較醬料似乎比較複雜, 所以就採用最簡單, 直接了當用. 但感覺上只醃兩小時可能未入味. 所以又在網上找了一下. 終於找到看來應該好味道的做法. 有圖為證:. 吃起來當然是十分夠味. 最主要是台灣的豬肉很好, 特別是黑毛豬. 其次是這塊五花肉在醬汁中醃了三天才入焗爐, 中間曾翻面兩次, 讓兩面都入味. 醬汁中除了李錦記的叉燒醬之外還略為稀釋, 加了一杯水, 再加入蒜蓉, 蜂蜜及酒. 在預熱過的焗爐 (180度C)中焗40分鐘, 中間翻面一次. 最後再加十分鐘, 邊焗邊塗醬汁及蜂蜜. 這樣焗出來就會有點焦焦的而且入口甘甜. 在切片時就可感到今次焗得成功. 這是不太困難的家常菜, 值得一試. 以後還要想辦法自製醬料, 以免未能及時拿到李錦記的叉燒醬就做不成了. Posted by Ming at 3:53 PM.

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In the Realm of Senses

In the Realm of Senses. Thursday, February 02, 2012. 70th Birthday of Mr. Benny Yeh. Posted by Ming at 10:18 PM. Wednesday, February 23, 2011. Pan-Fried Prawns with Garlic 乾煎大蝦. 4 加蒜片及明蝦，在大火下翻炒 3-4 分鐘至蝦轉粉紅色. Posted by Ming at 4:31 PM. Wednesday, January 26, 2011. Spaghetti con Vongole al Sugo (spaghetti with clam sauce). 新鮮 Italian Parsley 適量、切碎. 1 在冷水中加 1湯匙鹽浸泡蛤蜊 30 分鐘。 7 上碟、撒上切碎的 parsley 及少許橄欖油. Posted by Ming at 4:36 PM. Saturday, January 15, 2011. 亞都飯店歷史猶久，過去叫做 The Ritz Hotel。 Posted by Ming at 3:22 PM.

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