Monday, October 28, 2013

Carrot Pear Juice, Lemon Coke Chicken Wings

Yesterday we dined out in a HK-style Italian restaurant, we ordered a 牛肝菌燒雞煱配珍珠飯 & honey pomelo chicken wings. However the food were just soso especially the 4 chicken wings which cost us $29 but tasteless. So my hubby asked if I could do chicken wings again, coke flavoured. And so today I decided to do a special recipe - lemon coke chicken wings so that I can make good use of my lovely lime juice XD I bought a small bottle of lime juice from 759 store. They have two colours: yellow as lemon juice & green as lime juice. And they are in fruit shape, so cute! I picked the green one as I need lime to do my Thai and Vietnamese for some occasions.

































Ingredients: (for 2 person)
Chicken Wings: 6-8 pcs
Coke: 200 ml
Seasonings:
Dark soy sauce: 4 tbsp
Rock sugar: optional (I prefer not to add any sugar as coke already contains enough)
Rice wine: 2 tbsp
Water: flex

1. Season the chicken wings as usual. Chicken powder is always helpful if yours are frozen ones.
2. Pour coke, soy sauce, rock sugar into a small pot and heat it until boiling.
3. Add chicken wings and pour some water on it until the sauce can cover all wings.
4. Continue boiling until the sauce thickens and carmeralizes. Done.
























Some people may saute the chicken wings before pouring in coke and sauce. However I prefer a more healthy diet so I usually skip the sauteing step.

Today is Green Monday and though we broke the rule & had wings, I made also a healthy juice with my new blender to strike a diet balance - Carrot Pear Juice. Carrot is always a gd veggi as it contains lots of fibres & vitamins A, and it's nearly starch-free! While Pear also contains some fibres, vitamins C and is less allergenic than many other fruits (in chinese medicine it is considered as 'mild' 溫性水果')

Ingredients:
Carrot: 1 stick
Pear: 1 pc (there are variety of pears & I love to pick the sweeter types like 水晶梨)
Water: 200 ml

Just peel, dice and blend with your blender. That is!

Saturday, June 2, 2012

Our 2nd Anniversary @ Jack's Terrazza & Oyster Lounge

今天是2週年記念日
男友訂了枱吃意大利菜
是鯉景灣的Jack's Terrazza & Oyster Lounge
鞦韆座位及紅白格仔枱布都是獨特的記號
我們第一次坐吊椅吃飯
只有數檯客人較安靜
柔和的懷舊音樂加上悅耳的歌聲
氣氛真的非常好很舒適
原本主打食意大利菜
但經餐廳經理介紹又想試一下它們的oysters
我們選了兩隻美國生蠔
兩隻南非生蠔兩隻愛爾蘭生蠔 (我希望無記錯)
味道由淡到濃、質感由爽脆到Creamy皆有
美國的sizes較大超肥美清甜爽口
後兩款的sizes較小質地較軟滑
卻有著濃濃的海水味同礦物味
吃完頭盤我們才慢慢點了兩個主菜
本來想點肉眼但卻沒有貨
改選了安格斯牛柳(10安士)
牛味濃富油香肉質又夠嫩滑
我們要求的medium rare是真正的medium rare
香港太多steak house都會overcook
接著是香草辣茄茸意大利粉
我食pasta最重視意大利粉的硬度
比起toppings及sauce更能顯出chef的造詣
而這個pasta煮得一點也不過火
硬度和韌度是恰到好處
雖然沒有特別toppings
但配上濃香的辣茄醬sauce
茄味和辣汁配合得甚好
每條意粉都被濃濃的茄香包著
每口都非常豐富很惹味
整體而言這一頓晚飯我們都很滿意=]