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《千尋百訪的新派古早味》 : 辣椒叉燒千層酥板河 (古月) 《SEARCH FOR THE NOUVEAU TASTE OF HERITAGE》 Chili Char Siu Pan Ho Mille-Feuille Lasagna (Ancient Moon)※ 撰文《左字廚房》鄧子怡 Recipe link : English Article Published on : #ViaNorthPoint 2021 04 Chili Char Siu Pan Ho Mille-Feuille Lasagna – 路過北角 Via North Point (via-northpoint.hk) 中文文章刊登於 : #路過北角 2021 04 辣椒叉燒千層酥板河 – 路過北角 Via North Point (via-northpoint.hk) 第一次光顧「古月」是與好友逛北角買香料時,無意之間在一小巷,被其招牌及牆上的人物畫像/裝飾吸引而走進店內探個究竟。朋友猜說這家店的老闆一定是姓「胡」,有廚師職業病的我,猜它們的招牌菜主要配料是胡椒。結果,

【平民的米芝蓮酸辣湯餃子】‧ 『路過北角』食誌與訪談:麥記美食 ※ 撰文《左字廚房》鄧子怡

《平民的米芝蓮酸辣湯餃子》麥記美食 撰文《左字廚房》鄧子怡 Recipe link : Crystal Dumpling with Miso Dashi and Rosemary Mushrooms with Spring Onion Croutons 【水晶湯餃子 配味噌油漬迷迭香菇】食譜連結 English Article Published on : #ViaNorthPoint 2021 02 Crystal Dumpling with Miso Dashi and Rosemary Mushrooms with Spring Onion Croutons – 路過北角 Via North Point (via-northpoint.hk) 中文文章刊登於 : #路過北角 2021 02 水晶湯餃子 配味噌油漬迷迭香姑 伴蔥油麵包丁 – 路過北角 Via North Point (via-northpoint.hk) 「麥記美食」門前如常擠滿排長龍的顧客,耐心等待新鮮出爐的老麵生煎包、脆皮底鍋貼及多蔥白的蔥油餅。小食店食物價錢親民,而

Crystal Dumpling with Miso Dashi and Rosemary Mushrooms with Spring Onion Croutons 水晶湯餃子 配味噌油漬迷迭香菇

Crystal Dumpling with Miso Dashi and Rosemary Mushrooms with Spring Onion Croutons (▼中文版食譜在英文版下面▼) 水晶湯餃子 配味噌油漬迷迭香菇 伴蔥油麵包丁 Published on : #ViaNorthPoint 2021 02 Crystal Dumpling with Miso Dashi and Rosemary Mushrooms with Spring Onion Croutons – 路過北角 Via North Point (via-northpoint.hk) 刊登於 : #路過北角 2021 02 水晶湯餃子 配味噌油漬迷迭香姑 伴蔥油麵包丁 – 路過北角 Via North Point (via-northpoint.hk) INGREDIENTS: Dumpling Wrap 70 ml boiling water 35 g wheat starch flour 35 g potato starch ½ tsp vegeta

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Recipe link : Crystal Dumpling with Miso Dashi and Rosemary Mushrooms with Spring Onion Croutons Affordably Priced Hot and Sour Soup Dumplings as recommended by MICHELIN Article by George Tang @ George Kitchen English Article Published on : #ViaNorthPoint 2021 02 Crystal Dumpling with Miso Dashi and Rosemary Mushrooms with Spring Onion Croutons – 路過北角 Via North Point (via-northpoint.hk) 中文文章刊登於 : #路過北角 2021 02 水晶湯餃子 配味噌油漬迷迭香姑 伴蔥油麵包丁 – 路過北角 Via North Point (via-northpoint.hk)

【 THE VIVID GLUTINOUR RICE BALLS IN MY MEMORY】VIA NORTH POINT Interview Article

Recipe  link : Green Tea Chocolate Glutinous Rice Ball with Honey Jasmine Tea The Vivid Glutinous Rice Balls in my Memory Written by George Tang @ George Kitchen At the beginning of my interview with Mr Sze, he was rather shy to talk about his shop's features and his career. However when I asked him about the food from his hometown that he missed most, he immediately gushed over the signature dishes from Quanzhou. He particularly missed the Fujian beef broth, roast pork rice

【回憶裡的湯圓色彩】‧ 『路過北角』食誌與訪談:褔元湯圓 ※ 撰文《左字廚房》鄧子怡

【回憶裡的湯圓色彩】 撰文:《左字廚房》鄧子怡 請按此到~路過北角 x 左字廚房 創作食譜: 【蜂蜜茉莉綠茶巧克力流沙湯圓】連結 在訪談初期,當施老闆談及店內特色和經營歷程都表現得比較靦腆,但當我問到有什麼家鄉菜式令他特別懷念時,他便立即滔滔不絕地訴說家鄉泉州的小食。他說 : 「家鄉實在有太多美食,不能盡講!」他特別懷念家鄉的福建牛肉羹、燒肉粽和綠豆餅,可惜在香港仍沒有什麼地方可以吃到同樣的味道。在福建泉州的小菜種類繁多,雖然在北角街市也容易買到福建各類的食品,但與家鄉當地吃到的實在無法相比!他邊說邊不禁搖搖頭,惘然若失得像在回味他家鄉的美食。也許,家鄉的風味與思鄉情懷,是種無可代替的味道。 爆漿手搓湯圓 施老闆與家人從泉州來到香港後,發現香港人很愛吃湯圓,所以決定製作家鄉湯圓,靠這門手藝落地生根。「福元湯圓」是北角區內的老字號糖水店,主打每日親手搓製的湯圓,多數客人都難忘它的皮薄餡多和陣陣豬油香。湯圓的芝麻更有爆漿流心的效果,咬下去的一剎口感澎湃,稠濃芝麻餡在秒間傾瀉,差一點就接不住。除了招牌爆漿湯圓外,生磨棗香合桃糊也別具心思。合桃一般都會帶

Green Tea Chocolate Glutinous Rice Ball with Honey Jasmine Tea 蜂蜜茉莉綠茶巧克力流沙湯圓

Green Tea Chocolate Glutinous Rice Ball with Honey Jasmine Tea (▼中文版食譜在英文版下面▼) 蜂蜜茉莉綠茶巧克力流沙湯圓 INGREDIENTS : 16 pieces/ 4 servings Chocolate fillings (8 g each) 140 g dark / white chocolate 10 g butter, melted 1 TBSP corn starch Glutinous Rice Balls (12 g each) 120 g glutinous rice flour 10 g green tea powder / sugar-free cocoa powder 80 ml boiling water 1 tsp oil 15~25 ml room temperature water Honey Jasmine Tea 500ml water 10 g rock sugar, crushed 1~

【 FRENCH CURRY CHICKEN BAGUETTE IN CHEF' HEAVEN】VIA NORTH POINT Interview Article

Text and Photography by George Tang @ George Kitchen Recipe  link :Curry Chicken Baguette Stepping into Tin Yin Coconut Company, the bustling city ambiance suddenly turned silent. I felt like I was entering a spices paradise where thousands of aromas and colours pervaded my senses. Before my eyes were one after another yellow box of spices shelved alongside on racks, with notes specifying the effects of the recipes and herb prescriptions everywhere. While I was greeted by the

Curry Chicken Baguette ( recipe)

Curry Chicken Baguette An East Meets West fusion that I created as a tribute to a precious 55 years old spice & herbs shop in Hong Kong,Tin Yin Coconut Company 天然椰子號. Although making French baguettes is not difficult, it requires some skills to bake the dough with stuffing. Unlike the ordinary way which fills in stuffing after emptying out the baked baguettes, we need to cut open the dough and fill in stuffing before baking. However, the filling may burst out when baking if i

【廚師天堂裡的法式咖喱雞長棍包】‧ 『路過北角』食誌與訪談:天然椰子號 ※ 撰文《左字廚房》鄧子怡

拜訪了傳統老店「天然椰子號」,與老闆曾氏夫婦暢談食材與守業,為大家送上第一篇食誌與訪談 ──「廚師天堂裡的法式咖喱雞長棍包 (天然椰子號)」。現邀你一同尋味,細味驚喜。圖片附詳盡食譜,齊齊動手烹煮吧 : 法式咖喱雞長棍包食譜連結 我這『圍村法廚』希望結合老闆的經營心得、個人喜好與店內食材,炮製出「法式咖喱雞長棍包」,回應「天然椰子號」這獨特的老舖。法棍包並不難製作,不過要釀入餡料一起烘焙就要點技巧。一般製法都將已烤好的法棍包淘空,再釀入熟餡料。因為在烤包前要𠝹包面,若包餡方式不妥善,在烘焙過程中,餡料會爆破出包外。經過多次研發並覆試食譜,我終於試出最好的釀餡方法。這道「法式咖喱雞長棍包」配以由店內買來的香茅煮茶一起享用,正正呼應著老闆的獨家食法。 《 廚師天堂裡的法式咖喱雞長棍包 》天然椰子號 撰文及攝影:《左字廚房》鄧子怡 George Kitchen 左字廚房 George Tang 步入「天然椰子號」,身後的繁囂鬧市頓變安靜,像是個香料的世外桃源。這裡千種香氣彌漫,眼前琳琅滿目:一個接一個的黃色香料箱並排在貨架,四處附滿藥方、食方的功效字

法式咖喱雞長棍包 (食譜)

拜訪了傳統老店「天然椰子號」,與老闆曾氏夫婦暢談食材與守業,為大家送上第一篇食誌與訪談 ──「廚師天堂裡的法式咖喱雞長棍包 (天然椰子號)」。現邀你一同尋味,細味驚喜。圖片附詳盡食譜,齊齊動手烹煮吧! 第一篇食誌與訪談連結:【廚師天堂裡的法式咖喱雞長棍包】‧ 食誌與訪談:天然椰子號 法式咖喱雞長棍包 Curry Chicken Baguette 法棍包材料: 可製成2個長棍包/4個短棍包/6個迷你棍包 365克 法包麵粉/高筋麵粉 1茶匙 咖喱粉 1茶匙 薑黃粉 5克 酵母 5克 鹽 280毫升 溫水 200毫升 熱水,用於烘烤蒸汽方法 咖喱雞餡料材料: 50克 熟雞大腿先去皮,再切粒* 50克 熟薯仔,切粒* 20克 洋蔥,切粒* 20克 紅洋蔥,切粒* 50克 紅燈籠椒,切粒* 3~4條 幼蘆筍,切薄片 1片 菠蘿,切粒* 20克/1湯匙 嫩椰子肉,切粒* 1茶匙 薑蓉 1瓣 蒜頭,切碎 1條 新鮮辣椒,切成圓形薄片 ¼茶匙 牛油 1捏 加拉姆馬薩