madebyandydark的八卦， Yahoo名人娛樂都在討論：

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婆婆做的芋蝦是我每年必食的賀年食品。不過她今年身體抱恙，所以下年才可以再麻煩她！我還是請教了婆婆做芋蝦的食譜，在此與大家分享她芋蝦的味道！在這跟大家說聲新年快樂！祝你們今年心想事成！最重要是身體健康！ :)

My grandma’s deep-fried taro balls are my personal favourite every Chinese New Year. Unfortunately, she’s not feeling well this year so, I will trouble her to make it with me next year instead. To honour my grandma, I asked her to share her secret recipe with me, as well you all. I’d also like to take this opportunity to wish you all a Happy New Year! Enjoy the homely flavours of these taro balls and may all your wishes come true. More importantly, I wish you only the best of health!

食譜
材料 ???????????
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芋頭 Taro 1.5 kg
自發粉 Self-rising Flour 250 g
唐芹 Chinese Celery 5 Stalks
花生 Peanuts 100 g
鹽 Salt 2 tbsp
糖 Sugar 2 tbsp
胡椒粉 Pepper 1/2 tbsp

做法 ??????
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1. 首先將芋頭洗淨去皮，之後把芋頭切絲。把唐芹切碎。
2. 加入所有的芋頭絲、花生、唐芹碎、鹽、糖、胡椒粉和自發粉放入一個大盆中，然後拌在一起。
3. 同時也可燒熱一鍋油至180度，把芋蝦混合料放進油內油中炸大概五至七分鐘至金黃色便成。

1. First of all, rinse and peel the taro. Cut the taro into thin strips. Chop the Chinese celery.
2. Use a big container, put all the taro strips, peanuts, chopped Chinese celery, salt, sugar, pepper and self-rising flour. Mix everything together.
3. Meanwhile, heat your pot of oil up to 180°C. Place a spoonful of mixture into the oil and deep-fry for 5-7 minutes until golden brown. Done!
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#賀年食物
#芋蝦
#新年
#ChineseNewYear
#TaroBalls
#AndyDark
#MadeByAndyDark

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⠀⠀contact@andydark.hk

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◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
入讀過藍帶的人猶如便利店一樣，總有一個在身邊。鄰居陳師奶也是丶老闆的女兒也是丶我！也！是！
但那又怎樣？其實要做出美食，最重要是誠意和心思。以傳統方法做出來的法式洋蔥湯，雖然要花大半天由牛骨開始熬製，但這些在別人眼中極為繁複的步驟，卻是我們喜歡煮食的人最享受的時光!

Nowadays, you’ll always have a friend who has graduated from Le Cordon Bleu. Your next-door neighbour Mrs Chan, the daughter of your boss and me! But hey, why does that matter? The secret to making food taste good is with the giving of love and comfort. When it comes to making this authentic French onion soup, you’ll probably have to spend more than half a day to craft the beef stock. However, it is these intricate and time-consuming steps that makes cooking for a loved one so special and worthwhile.
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食譜
材料 ???????????
——————————
【牛高湯 Beef Stock】
牛骨 Beef Bone 6 kg
洋蔥 Onion 200 g
甘荀 Carrot 200 g
西芹 Celery 100 g
香草 Herbs (Parsley, Rosemary, etc.) 30 g
蒜頭 Garlic 2 cloves
水 Water 5 L

【洋蔥湯 Onion Soup】
牛高湯 Beef Stock
洋蔥 Onion 2.5 kg
牛油 Butter 200 g
麵粉 Flour 100 g
迷迭香 Rosemary 20 g
法包 Baguette 1 pc
芝士 Emmental Cheese 10 slices
調味 Salt & Pepper "

做法 ??????
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~~ Coming Soon! ~~

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#法式洋蔥湯
#OnionSoup
#AndyDark
#MadeByAndyDark

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⠀⠀contact@andydark.hk

⫸ ?????/ ????? ??? ??? ???????? ????????. ⫷

◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
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唔理咩名，呢道甜品出場，的確可以令到一個飯局或派對生色不少。不過除咗傳統嘅蓮蓉餡，你又有無諗過俾啲新意，幫佢加塊菠蘿包嘅脆皮，同轉個花生醬做餡呢？快啲跟住我Andy Dark嘅片試整呢道充滿驚喜嘅甜品啦！

Whatever you want to call it, this dessert would definitely steal the limelight at any occasion. Instead of using traditional fillings such as lotus seed paste, have you thought about enhancing sago puddings with a crispy pineapple bun crust and peanut butter? Let’s get started! Watch this video now and learn how to make this charming Chinese dessert with a twist!
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食譜
材料 ???????????
——————————
【西米布甸】
西米 Sago 1/2 Cup
牛奶 Milk 250 ml
砂糖 Sugar 75 g
牛油 Butter 20 g
蛋黃 Egg Yolks 3 pcs
粟粉 Corn Starch 30 g
雲喱拿 Vanilla 1 pc
花生醬 Peanut Butter 5-7 tbsp

【菠蘿包皮】
牛油 Butter 50 g
砂糖 Sugar 50 g
蛋黃 Egg Yolks 1 pc
臭粉 Ammonia 1/4 tsp
泡打粉 Baking Powder 1/4 tsp
低筋麵粉 Cake Flour 100 g

做法 ??????
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1. 首先滾水煮西米，中大火煮20至30分鐘至完全透明。
2. 在一個鍋內，先將牛奶，一半的砂糖和牛油一起煮滾。
3. 同時在另一個碗中加入糖和蛋黃，將它們拌勻至淡黃色，再加入粟粉攪拌。
4.當奶燒滾後，便加入蛋漿，一邊攪拌一邊加入。再將西米倒進蛋漿，倒入另一個鍋開火慢慢整成稠身。
5. 先薄薄鋪一層在一個可以放進焗爐的盤子，再放上花生醬，用匙羹壓平，再加入漿遮蓋，把表面抹平便可。
6. 再做菠蘿包皮。先將牛油和糖攪勻，加入蛋黃拌勻 ，低筋麵粉、臭粉和泡打粉拌勻。放進雪櫃冷凍至少一小時。
7. 一小時後，將壓平的菠蘿包皮放在西米布甸上，掃蛋漿在皮上，攝氏200度焗約25分鐘便成！

1. Cook the sago in a pot of boiling water in mid-high heat for 20-30 minutes until they are all transparent.
2. Pour in the milk, half of the sugar and butter into a pot, and bring them to a boil.
3. Mix the sugar and yolks together in a bowl. When the sugar is dissolved, add the corn starch and mix well.
4. When the milk is boiling, pour it into the egg mixture right the way while keep stirring it. Then add the sago into the egg mixture. Pour everything back into a pot and cook over low heat until thicken.
5. Put a thin layer of pudding onto a bakeable-ware. Put the peanut butter in the middle and flatten it. Cover the filling with more pudding. Smoothen the surface and let it cool.
6. Make the pineapple bun crust. Mix the butter and sugar together. Add the yolk and mix well. Add the ammonia, baking powder and cake flour incorporate everything. Store in the fridge for at least an hour.
7. After one hour, flatten the dough and place it over the pudding. Egg wash the top and bake it at 200C for 25 minutes. Done!

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#西米焗布甸
#花生醬
#SagoPudding
#AndyDark
#MadeByAndyDark