代序 Foreword 汪明荃 Liza Wang Ming-chuen, Celebrated Artiste 思捷媽咪烹調的菜式，創意及美 Angel, or better known as Johnson Lee’s 味並不是一般家庭主婦所能的。她曾 mother, cooks with exceptional creativity and 經是中學語文及舞蹈教師，退休後用 divine flavours that are head and shoulders above the average housewife. She was once 無限的心思、努力及時間，結合她的 a language and dance teacher in a secondary 興趣設計菜式，每個餸菜成為她的藝 school. Ever since she retired, Angel invested 術創作。而且，她曾參加烹飪公開比 unfathomed time, thought and effort to 賽奪冠，以一個上年紀的婦女來說， explore her interest in the culinary art. Every 能夠用自己喜愛的興趣來發展，是值 recipe reflects her artistic endeavour. She even 得我們支持。 won the champion of an open cooking contest. At her age, not everyone has the chance to 她今次將出版的全部收益捐贈 develop a passion into a career. That alone is 予「惜食堂（Food Angle）」，希 worth our unconditional support. 望幫助弱勢社群每天帶來一個熱辣辣 Better still, all proceeds from the sale of this 的飯盒，這份心意，我們應一齊支持 book go to the food rescue and assistance 她了！ programme Food Angel. The money you spend will buy the underprivileged a piping hot lunch box. And of course, there’s nothing better than learning to cook while feeding others. 2 周中 師傅 Celebrity Chef Chow Chung 世上祇有媽媽好！ 貴為李思捷媽媽，出得廳堂 ， 上得廚房，每日辛勞在廚房，為家人 的健康及幸福，做出各種各樣美味健 康的餸菜給家人享用，實為子女們的 Mom’s the best in the whole world! 典範。 現她無私的將數十年入廚經驗 As actor Johnson Lee’s mother, Angel sure is 及菜式給大家參考，好讓年青一代學 both a competent chef and an elegant host. She works hard in the kitchen every day for 習，令大家有個幸福美滿的家。 the health and happiness of her family. Truly a 記得齊齊回家煮飯！ perfect role model for all children in the world, she makes all kinds of tasty and healthy dishes. Better still, she selflessly shares her tens of years of culinary experience with all readers, so that our next generations can learn from her and benefit. Wholesome food is at the core of a happy family. Let’s go home and cook for our loved ones. 3 潘嘉德 TVB戲劇監製 Poon Ka-tak, Drama Executive Producer, TVB 吃，我最喜歡，從小到大的約 Food, is my all-time favourite. Ever since I was little, 會，百分之九十都離不開吃。隨着年 most get-togethers I’ve been to revolved around 紀越來越大，能吃的範圍卻一直在縮 food. As time goes by, I found my gastronomical world shrinking. At this stage of my life, I can’t eat 小，已經到了不能亂吃的人生階段， gratuitously anymore. I have to get picky on food. 所以咀刁了。 For the longest time, I’ve heard that Angel, mother 久聞李思捷媽媽馮筱儀女士是 of famous actor Johnson Lee, is an excellent cook 一位烹飪高手，一雙巧手能做各種各 who makes all kinds of wonderful food from 樣的美食，曾經過關斬將贏得「住家 scratch. She even won the champion of the TV 廚神」冠軍稱號，這次為了慈善，花 show Culinary God Ultimate Cook-off. This book is truly the result of her long-standing effort in 了好長時間及精力，炮製了一本書， culinary art covering all her killer tricks in the 書內囊括了她所有拿手好菜，有傳 kitchen, from the most traditional to the most 統、有創新、有健康、有老少咸宜 innovative, for the wellbeing of all ages. Better still, 的，應有盡有。我有幸在她製作的過 she did it for a charitable cause. I had the honour 程裏，飽嘗了兩頓齒頰留香的晚餐， to sample her divine offerings in two unforgettable 一次是「鮑參翅肚」為主題，另一次 meals – the first one themed around gourmet 是為了「迷你佛跳牆」而「食過番尋 dried seafood, the other for her Mini Double- steamed Gourmet Dried Seafood Soup that I 味」，期間看過她的食譜，簡單易明， couldn’t get enough of the first time around. I also 可以說連外傭都能跟着做，如此心血 had a chance to read her straight-forward recipes, 結晶品，一生受用，值得收藏。 simple enough for any domestic helper to follow. In fact, this book is a reference that will come 馮女士為了慈善，獻出她人生的 handy for a lifetime. 第一次出版烹飪書，真的要大力地向 I couldn’t be happier for Angel who published 各位推薦！祝馮筱儀女士的食譜出品 her first cookbook for such laudable cause and 成功，一紙風行！ of course I won’t hesitate to recommend this book to all food lovers. I sincerely wish her every success with her debut. 4 食 令 開 家 我 人 材 更 心 吃 有 得 之 興 、 趣 健 配 創 新 康 搭 、 ！ 記得我嗎？ 我是 2012 年 TVB 住家廚神終極大賽的冠 軍！我並不是甚麼飲食專家，只是喜歡「食」及 欣賞味美和美觀的食物，所以無論到任何國家旅 遊，第一件事先去吃當地名菜，甚至街頭小食店， 我都會嘗試和研究它們之烹調方法，吸取當地之 飲食文化，拓展自己之視野。回家後，我會煮一 次或改良以適合自己的口味，而我更喜歡與傳統 菜式作創新比較。 我生長在一個較傳統、守舊的家庭，聽說外 公是一位清官，母親是官家小姐，書香門第，故 此她甚懂傳統喜筵菜式，雖然她不大懂廚藝，但 興趣濃厚的她，完全記得每個菜式的食材配搭， 製成品的模樣也能一一細說給我們聽，故自小幼 承庭訓的我，每個節日也為家人烹調菜式，他們 品嘗後都會讚賞，自此我非常喜愛鑽研烹飪美學。 隨着歲月流逝近五十年，我希望將昔日烹調 的煩瑣方法，化繁為簡，利用現今新穎之廚具、 電器及食材，改善烹調的時間及效果，而食材巧 妙之配搭，令人在視覺和味覺都有極大之享受。 我更希望新一代年青人對飲食文化追求，繼而能 分享入廚樂趣，就算是簡單的烹調，亦是家人的 窩心菜，因「心意」是烹飪最重要的材料，家人 吃得開心、健康，你會更感興趣和熱愛去創新、 研究各款食材配搭之技巧，獨樂樂不如眾樂樂， 自序 就讓我們一齊共同分享入廚樂，再加上自己情感 之投入，人人都是「住家廚神」，亦是人生在世 Preface 享受生活的另一種藝術。 6 Still remember me? I’m the lucky winner of the TV show Culinary God Ultimate Cook-off in 2012. I’m not an epicure or food expert. I’m just someone who enjoys good food with good looks. No matter where I go, the first thing I do is to sample the local fare, including street stalls. I’d also learn and experiment with their cooking techniques as a way to broaden my horizon and to soak in their culinary culture. When I’m back home, I’d either re-enact their recipes faithfully or put a new spin to them to cater to my own taste. I also love comparing between traditional dishes and novelty ones. I was raised in a conservative family. I heard my maternal grandpa was an upright government official while my mother was born to an educated family with high stature. That’s why she knew a lot about traditional banquet dishes. Though she was not well-versed in the culinary art, she was very interested. She remembered the exact combination of ingredients in every recipe and she recalled every detail of its presentation. Ever since I was little, I was trained to be a chef by my mother. I cooked for my family on festive occasions and they always paid me complements after tasting the food. I was encouraged to learn more about cookery that way. Fast forward 50 years to the here and now, I want to turn the tedious cooking method of the olden days into easy convenient recipes with the help of modern kitchen gadgets and ingredients. I want to shorten the cooking time to make them more relevant to the fast pace of the modern world. I want traditional dishes to taste and look better in the eyes of modern people. I want to match ingredients in thoughtful ways for the ultimate sensual pleasures of the sight and the taste. I want the younger generations to feel curious about our long-standing culinary culture so that they’d share the fun and joy of cooking with others. Even the simplest food could conjure up the warmest feelings because cooking with your heart is always the most crucial ingredient in any good recipe. When your family gets to eat healthily and happily, you’d develop an interest and even a passion to innovate and to experiment with different combinations of ingredients. Let’s share the joy of cooking with others. When you can attach your care and love to everything you make, you too could be a culinary god or goddess. Food is truly an art of living. 7 目錄 Contents 聖誕及元旦大餐 芝士焗釀大蜆Giant Clams Au Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 焗番茄盅（翠綠湖伴嫣紅柿）Baked Tomatoes Stuffed with Abalone and Bacon . . . . . . . . . . . . 15 水晶蝦沙律Rainbow Prawn Terrine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 焗釀聖誕鵝Roast Stuffed Christmas Goose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 鮮青胡椒焗肉排Deep-fried Pork Ribs with Green Peppercorns . . . . . . . . . . . . . . . . . . . . . . . 24 凍切牛扒Cold Roast Beef with Mango and Cherry Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . 27 CQoRde 椒鹽焗大蝦Peppery Salt-baked Marine Prawns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 焗豬扒飯Baked Pork Chop Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 鯷魚肉碎炒意粉Stir-fried Spaghetti with Anchovies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 楊枝甘露Chilled Sago Cream with Pomelo, Kiwi and Mango . . . . . . . . . . . . . . . . . . . . . . . . . 41 冬至飯 水晶牛筋片Crystal Beef Sinew Terrine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 東坡肉新煮A New Take on Dongpo Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 古法鹽焗雞Old-fashioned Salt-baked Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 紅燒梅子鴨Braised Duck with Plum Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 玻璃蝦球Oil-blanched Giant Prawns in Glossy Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 瑤柱豆腐炒滑蛋Scrambled Eggs with Tofu and Dried Scallops . . . . . . . . . . . . . . . . . . . . . . . 63 紅燒節瓜甫Stewed Chinese Marrows in Dried Scallop Sauce . . . . . . . . . . . . . . . . . . . . . . . . 66 羊城魚雲羹Guangzhou-style Fish Head Thick Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 芝麻湯丸Sweet Glutinous Rice Dumplings with Black Sesame Filling . . . . . . . . . . . . . . . . . . . . . 72 團年飯 紅燒鮑參翅肚（闔府慶團圓）Braised Abalone, Sea Cucumber and Fish Maw in Rich Brown Sauce . 76 菜膽上湯雞（金玉滿堂）Poached Chicken and Leafy Greens in Premium Stock . . . . . . . . . . . . . 80 筍蝦燜豬肉（嘻哈大笑）Braised Pork Belly with Dried Bamboo Shoots . . . . . . . . . . . . . . . . . 83 紅酒焗爽蠔（好市生財）Fried Crunchy Dried Oysters in Red Wine Sauce . . . . . . . . . . . . . . . 86 順德蓮藕餅（年年有餘）Shunde-style Steamed Dace Patty with Lotus Roots . . . . . . . . . . . . . . 89 香脆百花甫（百花迎春）Shrimp Toast with Quail Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 黃金蝦子豆腐（黃金滿屋）Braised Tofu with Salted Egg Yolk and Dried Shrimp Roe . . . . . . . . . 95 腿茸素翅羹（振翅高飛）Imitation Shark`s Fin Soup with Shredded Ham . . . . . . . . . . . . . . . . 98 紅豆沙湯丸（鴻運當頭）Red Bean Sweet Soup with Glutinous Rice Balls . . . . . . . . . . . . . . . 101 8 開年飯 迷你佛跳牆（新春大吉聚寶盆）Mini Double-steamed Gourmet Dried Seafood Soup . . . . . . . . 106 南乳燜豬手（橫財就手）Braised Pork Trotter in Red Tarocurd Sauce . . . . . . . . . . . . . . . . . 109 CQoRde 雙汁白切雞（家肥屋潤）Steamed Chicken with Duo Dipping Sauces . . . . . . . . . . . . . . . . . 112 滷水豬脷（大吉大利）Spice Marinated Pork Tongues . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 蠔豉燜髮菜（好市發財）Stewed Dried Oysters, Shiitake Mushrooms and Black Flossy Moss . . . . 120 豉汁蝴蝶蝦（嘻哈大笑）Butterfly Prawns in Black Bean Sauce . . . . . . . . . . . . . . . . . . . . . 123 薑葱煀鯉（鯉躍龍門）Braised Common Carp with Ginger and Spring Onion . . . . . . . . . . . . . 126 菜香五穀飯（五穀豐收）Five-grain Rice with Assorted Vegetables . . . . . . . . . . . . . . . . . . . 129 笑口棗（笑口常開）Deep-fried Sesame Balls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132 中秋節 花好月圓（銀湖燕窩盞）Bird`s Nest and Minced Prawn in Coddled Egg White . . . . . . . . . . . 136 檸蜜脆鱔球Crispy Eel in Lemon Honey Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139 蜆芥花雕雞煲Clay Pot Chicken in Shaoxing Wine and Preserved Clam Sauce . . . . . . . . . . . . . . 142 泰式牛肋骨Thai Style Seared Beef Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145 清燉自家製煙燻臘豬蹄Braised Smoked Pork Trotter . . . . . . . . . . . . . . . . . . . . . . . . . . . 148 香芋扣鴨甫Steamed Duck Breast and Taro in Specialty Duck Sauce . . . . . . . . . . . . . . . . . . . 152 西湖牛肉羹Xihu Beef Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155 腐竹窩蛋雪耳糖水Beancurd Stick Sweet Soup with White Fungus and Soft Poached Eggs . . . . . . 158 清明節 蕎菜炒鯪魚鬆Stir-Fried Minced Dace with Chinese Scallion . . . . . . . . . . . . . . . . . . . . . . . . 162 家鄉煎蛋角Country-style Pan-fried Egg Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166 茶香肉Pork Belly Braised in Tea Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169 CQoRde 瑤柱腐皮夾Fried Beancurd Skin Mille Feuille in Dried Scallop Sauce . . . . . . . . . . . . . . . . . . . 172 香脆田雞腿Deep-fried Battered Frog Legs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 177 海皇白玉環Steamed Winter Melon Ring with Prawn and Pork Glaze . . . . . . . . . . . . . . . . . . . 180 檸檬陳皮鴨湯Duck Soup with Salted Lemon and Dried Tangerine Peel . . . . . . . . . . . . . . . . . 183 鴛鴦紫米露Creamed Sago with Black Glutinous Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186 重量單位換算表 Conversion Guide 1兩(tael) = 38克(g) 1磅(lb .) = 450克(g) 8兩（半斤）(tael) = 300克(g) 1安士(ounce) = 28克(g) 1斤(catty) = 600克(g) 1杯(cup) = 250毫升(ml) 9