鮮奶燉花膠

將浸發好的花膠，加入煲熱的鮮奶中，按喜好加入適量冰糖，同下燉盅...燉1.5~2小時，即成。
另可將湯放涼後，置冰箱內....若四小時後會凝固成布丁狀...再加花奶作甜品亦可。


Haven't thought of making a sweet soup with fish maw (i.e.swim bladder* ) before I read <雙如談食>. A bit hesitate because it would be too expensive to ruin 'Fish Maw'. But the picture in the cooking book look so nice that I thought it worth a try.  It is easy and simple but still...I think I would prefer to use fish maw in a tradition way e.g. fish maw chicken soup.



*In Chinese cultures, the swim bladders of certain large sea fishes are considered a food delicacy. It is usually served braised or in stews.

材料：

• 鵪鶉蛋 12 隻
• 半肥瘦豬肉 1/2 磅 (For best result: 買碎瘦肉然後自行加人少量肥肉)
• 蝦 1/2 磅
• 冬菇 4 隻 (optional)
• 大白皮 

調味料： (份量因應個人不同口味加減)

• 鹽 1/2 茶匙
• 糖 1 茶匙
• 大地魚粉 1.5 茶匙
• 麻油 2 茶匙
• 胡椒粉 少許
• 薯仔粉 1.5 茶匙 (也可用粟粉)
• 蛋白 1/2 隻
• 水 1 湯匙      

做法：

1. 蝦去腸洗淨瀝乾，用刀剁碎，加入豬肉碎，調味料拌勻，攪拌至起膠
2. 先放 1 粒鵪鶉蛋在皮中間，然後盛起約 1 湯匙份量的餡料放在上面，包好
3. 放入蒸籠，中大火蒸約 10-15 分鐘 或 至熟，即成

I've taken a Steam Rice Roll lesson in Hong Kong because I thought they're hard to be found in United States (at least, this is the story for New Haven.) It's actually not difficult to make from the scratch but you have to got the relevant equipment.e.g.蒸架,腸粉布.

To save time, we just get the ready-to-steam rice roll from the supermarket. So all we need to do is just mix the sauce. 食腸粉最重要就係個醬...不過我地搵唔到正統既甜醬..但加左芝麻醬同豉油之後...都幾似街邊腸粉.

The Dolphin Kitchen has resumed a bit.  We just miss the home meal so much.

Here in California, the Asian community is really large and we gain more access to Asian ingredients. Though, we are still finding some good place to shop for fresh fish. 

I am cooking food that requires no more than 3 steps...Usually steam vegetables, soup (simply throwing in everything) and some stir-fry dishes.

The Lemon Chicken below was made for my brother-in-law when he came to visit. It's Yummy. Made with fresh Lemon Juice and boneless Chicken thigh.

                牛油20g  (6)    下2-3湯 匙砂糖調味, 煮至汁微杰, 淋上雞面即

 李錦記既醬..真係一項好偉大既發明...方便又好用..今日在家中自製叉燒...好味道!!