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主頁  > 專欄  > Annie Leong Look & Cook 2010 年 05 月 18 日

梁許安璞

梁許安璞(Annie Leong)於2005 年4 月開始撰寫這個專欄,隨後更出版了《安璞.滋味.知美》及《安璞.滋味.知緣》兩本烹飪書。憑着她對食物的極端執着與狂熱,對任何菜式都鍥而不捨地解構烹調技巧及製作完美食譜,深得忠實讀者的擁護。梁太於2007年10 月成立了www.cookwithannnie.com 網站,透過網站的討論區,與會員直接互動,交流各式各樣的題材、疑問和意見,也為她帶來更多刺激的新方向。梁許安璞熱情傾注的非凡入廚之旅,就只等你開卷一讀! annie.leong@singtaonewscorp.com

精烹兩式 膏蟹菜

膏蟹味道鮮美甘香,令人垂涎欲滴,我總想找到創新的方法,烹調一道滿載驚喜的膏蟹菜。第一道的蟹菜式是參考自馳名的潮州菜,原法以丁香和八角來蒸蟹。我喜歡Le Creuset鍋持久的保溫能力,更相信借用它來依法炮製,效果會加倍驚喜,蟹肉入味,味道分外惹味之餘,層次亦頓感豐富。甫上桌,即滿室香氣。

丁香八角焗奄仔膏蟹煲 / Him Zai Roe Crab with Star Anise and Clove Cooked in a Le Creuset

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材料Ingredients
奄仔蟹
4隻(750克) 4 Him Zai roe crabs(750g)
八角 4粒 4 star anise
丁香 8粒 8 cloves
葱段(切短度) 16條 16 stalks spring onion, cut into sections
8片 8 slices of ginger
紹興酒 1/4杯 1/4 cup Chinese Shaoxing wine
雞湯 1/2杯 1/2 cup chicken stock
魚露 2湯匙 2 tbsp fish sauce
2茶匙 2 tsp sugar
5茶匙 5 tbsp oil
芡汁 Cornstarch sauce
生粉1茶匙+水1湯匙 1 tsp cornstarch+1 tbsp water

製法

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1.剝蟹蓋,將蟹身切成兩件。蟹蓋保持完整,確保蟹膏留在蟹蓋內。將蟹爪斬下,用菜刀背輕輕敲碎。開水喉將蟹洗淨,洗時小心,勿將蟹膏沖走。
Remove the shells from the crabs, and cut the bodies into halves. Keep the shelves whole and make sure all the roe remains in the shell. Cut the claws off and crack them slightly with the back of a heavy cleaver. Clean the crabs carefully under running tap water, ensuring that the roe is not washed away.
2.燒熱一厚底煲,加3湯匙油,中高火爆香丁香和八角。
Heat up a heavy-bottomed pot, add the 3 tbsp oil and over med high heat fry the cloves and star anise until fragrant.
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3.葱段和薑片鋪在煲內墊底。
Line the spring onion and ginger onto the bottom of the pot to form a base.
4.在薑葱面平排放蟹件,蓋上煲蓋,以中火煮3分鐘。
Now place the crabs in a single layer onto the spring onion and ginger. Cover the pot and cook over medium heat for 3 minutes.
5.反轉蟹蓋,灒1/4杯酒、雞湯1/2杯、魚露和糖。蓋上,以中火煮10分鐘。
Turn over the crab shell, then sizzle in the 1/4 cup wine, 1/2 cup chicken stock, fish sauce and sugar and cover the pot and cook for another 10 minutes on medium heat.
6.調大火力煮5分鐘,然後下芡料埋芡。將2湯匙油淋在蟹上……
Turn up the heat and cook the crabs for 5 minutes, then thicken the juice from the crab with the cornstarch sauce. Lace 2 tbsp of oil onto the crab……
7.即可上桌!
And serve!

豆豉苦瓜炒膏蟹 / Roe Crab with Bitter Melon and Black Bean Sauce

第二道蟹菜是魚販阿姨向我推銷膏蟹,說她的膏蟹是在深海捕獲,非常新鮮。為了吸引我光顧,她還教我獨門食譜。

我聽了,頓時想起中外馳名的豆豉炒牛肉,而豆豉炒膏蟹正是這道家常小菜的變奏。蟹膏香、蟹汁鮮,加入豆豉醬汁後,味道更加濃郁突出,令人食指大動。

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材料Ingredients
膏蟹 1.2公斤(2磅11安士) 1.2kg(2lb 11oz)roe crabs
蒜蓉 1湯匙 1 tbsp minced garlic
薑蓉 1湯匙 1 tbsp minced ginger
乾葱碎 1/4杯 1/4 cup sliced shallot
新鮮紅辣椒
1/2個 1/2 fresh red chili
豆豉 2湯匙 2 tbsp fermented black beans
苦瓜 160克 160g bitter melon
蠔油 1湯匙 1 tbsp oyster sauce
2茶匙 2 tsp sugar
紹興酒 3湯匙 3 tbsp Chinese Shaoxing wine
生抽 1茶匙 1 tsp light soya sauce
雞湯 1杯 1 cup chicken stock
4湯匙+足夠蟹件泡油的份量 4 tbsp oil+enough oil to parboil the crabs
芡汁 Cornstarch sauce
生粉1茶匙+水1湯匙 1 tsp cornstarch+1 tbsp water
1.豆豉沖洗淨,壓成醬,加入糖1/4茶匙及油1茶匙調味。苦瓜連皮打長切成兩半,挖掉核和軟瓜瓤,斜切成四分一吋薄片。紅辣椒去核,切薄片。
Rinse the fermented black beans, then mash into paste. Season with 1/4 tsp sugar and 1 tsp oil.Cut the bitter melon in half lengthwise(do not peel). Remove the seeds and pith from the middle of the melon. Cut the melon diagonally into thin, 1/4-inch slices. Seed the red chili and slice thin.
2.剝蟹蓋,將蟹身切成四件。將蟹蓋一開為二,確保蟹膏在殼內。將蟹爪斬下,用菜刀背輕輕敲碎。開水喉將蟹洗淨,清洗時小心,勿將蟹膏沖走。
Remove the shells from the crabs, and cut the bodies into quarters. Cut the shells in half making sure all the roe remains in the shell. Cut the claws off and crack them slightly with the back of a heavy cleaver. Clean the crabs carefully under running tap water, ensuring that the roe is not washed away.
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3.鑊裏倒入大量油(約7厘米深),煮至冒煙。隨即將蟹件放入滾油中泡數秒,撈起瀝乾。
In a wok, heat 7cm of oil to smoking point, then immediately add the crab. Fry for a few seconds, then remove and drain.
4.倒出鑊裏的油,留2湯匙油爆香薑蓉、蒜蓉、乾葱碎及辣椒碎,放下豆豉醬,兜勻薑、蒜等炒香,下1湯匙酒。
Pour away the oil, leaving 2 tbsp in the wok. Add the minced ginger, garlic, shallot and red chili to the wok, and stir fry until fragrant. Add the black bean paste and stir together with the ginger and garlic until fragrant. Splash in 1 tbsp wine.
5.放下苦瓜片,加入1湯匙油,再下另一湯匙酒。放入泡過油的蟹件,多添1湯匙油,快炒數下,灒1湯匙酒,炒香後,倒進1杯雞湯,蓋上鑊蓋,用中火煮5至7分鐘。
Add the sliced bitter melon. You need to add 1 tbsp oil, then splash in another 1 tbsp wine. Tip in the crab pieces together with 1 tbsp oil; give these a quick stir fry, and sizzle in 1 tbsp wine. When fragrant, pour in 1 cup chicken stock. Cover the wok and over medium heat, cook for 5-7 minutes.
6.放入蠔油、糖和生抽調味,試味後再酌量加入調味料,最後下芡料勾芡便完成。
Season the crab with oyster sauce, sugar, light soya sauce. Adjust seasoning to taste, then thicken with the cornstarch sauce.