INGREDIENTS 700 ml cream 150 ml coconut milk 50g white sugar 1 vanilla bean 80 ml milk 10g unflavoured gelatin powder
STEP 1. Scrape the vanilla bean. Do not discard the seeds. Put them all into a saucepan with the cream, coconut milk and sugar. Bring to boil and then simmer in medium fire, about 20 mins. 2. Mix gelatin powder with milk. Pour into cream mixture. Stir until dissolved. 3. Remove from heat. Discard vanilla pod. Pour into individual moulds. Chill for at least 3 hours. Serve with chopped fruits.
TIPS 1. It is better if you can chill overnight. 2. Vanilla essence can be used instead of bean which is far more expensive.
廚師： May Fung 飲食男女 844期 美基 one two three 資深傳媒人，曾任 TVB、有線電視高層。愛煮愛吃，廚藝早已聞名於娛樂圈。早前開設 May's Cookies and Cakes。著有《 May's星級宴客》。
INGREDIENTS 80 ml fresh orange juice 20 ml fresh lemon juice 30 g packed brown sugar 1/4 tsp grated orange zest 1/4 tsp grated lemon zest 1/2 tsp vanilla extract 2 tbsp lychee liqueur(optional) 160 g cubed fresh pineapple 160 g strawberries(hulled and sliced) 1 1/2 kiwi(peeled and diced) 1 1/2 banana(sliced) 1 orange(peeled and sectioned) 80 g seedless grapes 150 g blueberries 100 g fresh lychees
STEP 1. Put orange juice, lemon juice, brown sugar, orange and lemon zest in saucepan. Bring to boil. Simmer with medium fire until slightly thickened, about 5 mins. Remove from heat, add vanilla extract. Cool before adding lychee liqueur. 2. Layer the fruits in glass bowl with different colours on top of one another. 3. Pour the completely cooled sauce over the fruits. Cover and refrigerate for 3 to 4 hours before serving.
TIPS You can skip the liqueur if not desired. Or replace with rum or Cointreau.
廚師： 馮美基 May Fung 飲食男女 843期 美基123 資深傳媒人，曾任 TVB、有線電視高層。愛煮愛吃，廚藝早已聞名於娛樂圈。早前開設 May's Cookies and Cakes。著有《 May's星級宴客》。
INGREDIENTS 200g fatty spareribs(remove bone and cut into bitable size)
Marinade 1tsp salt 2tsp wine 1tsp sugar 60g caltrop starch(生粉) 400 ml oil for deep frying 2tbsp oil 3slices ginger 20g of red bell pepper(cut into wedges) 20g of green bell pepper(cut into wedges) 1pc tomato(cut into wedges) 20g pineapple(cut into wedges) 3tbsp tomato ketchup 1tsp white vinegar 60ml chicken broth 2tsp white sugar 2tsp light soya sauce 1tbsp cornstarch water(1 tbsp cornstarch mixed with 1 tbsp water
廚師： 馮美基 食譜 recipe cooking 飲食男女 836期 美基 one two three
INGREDIENTS 4 pc middle joint chicken wings(fresh) 1 tsp shaoxing wine 1/2 tsp salt Vegetables(all shredded) a few pc of baby French beans a few pc of baby corn 1 small carrot 2 pc mushroom(soaked) 175 ml chicken broth 1 tbsp corn starch water
STEP 1. Debone chicken wings, remove joints at both ends first, then with your fingers, slouly loosen the bones and discard. Marinate deboned wings with wine and salt for about 10 mins. 2. Blanch vegetable for about 10 secs in boiling water, then immediately soak in ice water. Drain. Stuff the vegetables into the chicken wings. 3. Heat broth and stew chicken wings for about 15 mins. Thicken with corn starch mixed with water and serve hot.
Tip for steaming time: Today I use 1, 210 gram = 42. 7 oz around 40 mins 1, 270 gram = 44. 8 oz around 47 mins 1, 300 gram = 45. 9 oz around 50 mins steaming time may vary depending on the heat
Ingredients: 1. 250 gram flour ( all purpose flour ) = 8.8 oz 2. 1/3 tsp salt 3. 140 ml water ( Tap water ) = 4.73 fl oz 4. some Bok Choy 5. 300 gram pork = 10.58 oz 6. 1 tsp dark soy sauce 7. some light soy sauce 8. tsp hondashi ( fish powder ) 9. some sesame oil 10. a pinch of pepper 11. some oil
Pork marinade; 1. 1 tbsp light soy sauce 2. 1 tbsp rum 3. a pinch of sugar 4. 1 tbsp water 5. 1 tsp corn starch 6. 1 tbsp oil
Ingredients: 1. 225 gram prawns = 18 - 20 pieces 2. 1 clove garlic 3. 1 slice ginger 4. 2 medium or 1 big onion 5. some green pepper 6. some red pepper 7. some green onion
Sauce 1: 1. 6 tbsp ketchup 2. 1 1/2 tsp Sriracha hot chili sauce 3. 1 tbsp rum Sauce 2: 1. 1 tsp corn starch 2. 1/2 tsp salt 3. 2 tsp sugar 4. 5 tbsp water
Ingredients: For 3 skewers 1. chicken breast cut in 12 medium dices 2. 9 pineapple chunks 3. onions 4. red, yellow and green bell pepper
Marinade; 1. 4 tsp light soy sauce 2. 2 tsp rum 3. a pinch of sugar 4. some of minced garlic 5. some of minced ginger 6. 1/2 tsp corn starch 7. 1 tbsp oil
Sauce; use the leftover marinade and add 1. 1 tsp sesame oil 2. 1 tsp light soy sauce 3. 1 tsp white wine 4. a pinch of sugar 5. 1 tsp water
Ingredients: 1. 400 gram Tofu = 14.11 oz 2. some striped bamboo shoots 3. some green onion striped and some diced 4. some red pepper striped and some diced 5. sliced ginger, cut in strips 6. 2 chinese mushrooms, wash, soak and strip. 7. 40 gram chicken meat = 1.4 oz, you can use pork, beef or just leave it out
Chicken meat Marinade: a pinch of sugar, pepper, chicken essence, corn starch, Shaoxing wine, light soy sauce, 1/2 tsp water
Sauce; 1. 2 tbsp oyster sauce 2. 2 tsp shaoxing wine 3. 1 tsp sugar 4. 1/2 tsp chicken essence 5. a pinch of pepper 6. 1 tsp corn starch 7. 100 ml water = 3.38 fl oz
Ingredients 11 pancakes 1. 225 gram = 8 oz sieved flour 2. 150 ml = 5 fl oz warm water
put flour into bowl add 100 ml warm water, stir it and add the rest of warm water, if it is still dry add some more water. cover up with plate and let it rest for 10 minutes
Filling: 1. 2 spring onions, cut in slices 2. some oil 3. some salt
廚師： 高榮新
