Boonyapat Pariyasakul – Gaggenau Home Chefs 2020 https://www.kih.com.hk/GaggenauHomeChefs Fri, 04 Sep 2020 04:45:29 +0000 en-US hourly 1 https://wordpress.org/?v=5.6.1 https://www.kih.com.hk/GaggenauHomeChefs/wp-content/uploads/2020/05/favicon.ico Boonyapat Pariyasakul – Gaggenau Home Chefs 2020 https://www.kih.com.hk/GaggenauHomeChefs 32 32 Panaeng curry of beef with Thai basil and shallots https://www.kih.com.hk/GaggenauHomeChefs/panaeng-curry-of-beef-with-thai-basil-and-shallots/ Fri, 04 Sep 2020 04:44:57 +0000 https://www.kih.com.hk/GaggenauHomeChefs/?p=2637 https://youtu.be/iQpciupXlqE Recipes 食譜 Ingredients 成分 Braised beef 紅燒牛肉 1 kg beef  牛肉一公斤 1 kg coconut milk – to cover –...

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Recipes 食譜


Ingredients 成分

Braised beef 紅燒牛肉

1 kg beef  牛肉一公斤

1 kg coconut milk – to cover – 椰奶一公斤

1 g pinch salt  鹽1 克

30 g palm sugar 棕櫚糖30克

70 g fish sauce  魚露70克

3 g pandanus leaf  斑蘭葉3 克

50 g shallots 紅蔥頭50 克

20 g sliced galangal  南薑片20克

10 g Lemongrass 香茅10克

5 g coriander root 芫荽根5克

5 g  kaffir lime leaves  青檸葉5克

1 g bay leaf 月桂葉1克

2 g dried orange peel  橙皮乾2克

PCurry 咖喱

  • 2 cups coconut cream – 500 g 椰漿2杯 – 500 克

    ½ cup separated coconut cream – 125 g 另加椰漿半杯 – 125 克

    3 or 4 tablespoons fat from braised beef stock – 40 g 紅燒牛肉湯中的脂肪3-4湯匙 – 40 g

    1 cup panaeng curry paste – 370 g咖哩醬1杯–  370 克

    pinch coriander seed – 1 g 芫荽籽 – 1克

    pinch cumin seed – 1 g 蒔蘿籽 – 1 克

    grated nutmeg – 1 g 肉荳蔻碎 – 1克

    pinch chilli powder –1 g  辣椒粉 – 1克

    pinch galangal powder – 1 g 南薑粉 – 1克

    palm sugar – 30 g 棕櫚糖 – 30克

    3 tablespoons fish sauce – 70 g 魚露3湯匙 – 70克

    20 red shallots – 200 g 紅蔥頭20 個 – 200克

    2 cups stock / braising stock / coconut cream – 500 g 高湯/燉湯/椰醬2杯 – 500克

    10 – 12 kaffir lime leaves, torn – 30 g 撕碎青檸檸葉10-12片– 30克

    20 long green chillies – 400 g 綠色長辣椒20隻 – 400克

    10 kaffir lime leaves, shredded – 50 g 切絲青檸葉10片 – 50克

    2 handfuls Thai basil – 100 g 泰國羅勒葉 – 100克

    1 cup coconut cream – 250 g椰子漿一杯 – 250克

    3 tablespoons toasted Thai peanuts, coarsely crushed – 50 g 切碎烤泰國花生3湯匙 – 50克

  • pinch shredded kaffir lime leaves – 2 g 切絲青檸葉– 2克

  •  

Method 做法

Braised beef 紅燒牛肉

Braise (Combi steam oven with slow cook) the meat in the coconut cream and milk with lemongrass ,other aromatics and season with the palm sugar then fish sauce. for give or take 2 hours, covered by foil and put in oven, until most of the liquid has evaporated and the meat is tender and has begun to caramelise. 

 將牛肉放進椰漿、奶、香茅及其他香料中以配備慢煮功能的蒸焗爐燉熟，並以棕櫚糖和魚露調味。用錫紙包好並放入焗爐中，直至大部分液體都蒸發掉、肉質變軟並開始焦糖化，過程約2個小時。

Curry 咖喱

  1.  Heat the coconut cream and simmer the paste along with a little of the fatty braising stock for 10 minutes until cooked, fragrant and quite oily. Add some of the additional coriander seed, cumin, nutmeg, chilli and galangal powders. Season with the palm sugar then fish sauce. 椰漿加熱，與少量牛肉湯脂肪一起煮10分鐘至熟、油身及和散發香氣為止。 加入芫荽籽、蒔蘿籽、肉荳蔻、辣椒和南薑粉，再以棕櫚糖及魚露調味。

  2. Add the peeled red shallots and simmer for a minute before moistening the curry with some of the beef braising liquid and simmer until thick and oily.  紅蔥頭去皮，煮一分鐘，然後用一些牛肉汁弄濕咖哩粉，再煮至濃稠油膩。

  3.  Slice the beef into quite thin slices across the grain and add to the simmering curry along with the pieces of kaffir lime leaves. Allow to cook for several minutes.  It may be necessary to add some more stock or coconut cream but make sure to reduce it to a tight and oily curry. It should taste rich salty, spicy and just a little sweet. 將牛肉切成薄片，與青檸葉一同加入煮熟的咖喱中煮幾分鐘，必要時加入更多肉汁或椰漿，但切記要煮至濃稠且油膩。 咖喱的味道應該是咸和辣，只有少許甜味。

  4. Finish with the kaffir lime leaves, chillies then basil. Simmer for a moment. Plate then nappe with the thickened coconut cream and sprinkle over the peanuts along with the kaffir lime leaves 最後加入青檸葉、辣椒和羅勒葉再煮一下。擺盤後倒入厚厚的椰漿，並灑上青檸葉和花生即成。

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The post Panaeng curry of beef with Thai basil and shallots appeared first on Gaggenau Home Chefs 2020.

]]> Steamed Boston Lobster Mousse with Thai Basil https://www.kih.com.hk/GaggenauHomeChefs/steamed-boston-lobster-mousse-with-thai-basil/ Fri, 28 Aug 2020 03:49:19 +0000 https://www.kih.com.hk/GaggenauHomeChefs/?p=2616 https://youtu.be/EiHfPIh-12c Recipes 食譜 Ingredients 成分 On service 製作： 1 small banana leaf, cut into 15 cm x 15 cm  香蕉葉一塊，切成15...

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Recipes 食譜

Ingredients 成分

On service 製作：

  • 1 small banana leaf, cut into 15 cm x 15 cm  香蕉葉一塊，切成15 cm x 15 cm

    10 g Bai yor leaves   蘿苓果葉10克

    8 g Thai basil leaves   羅勒葉8 克

    4 g fire julienned kaffir lime leaves   切絲青檸葉4克

    70 g cooked lobster 熟龍蝦肉70 克

    Hor Mok base – see below 泰式咖哩魚肉蛋漿 （製作過程如下）

Hor Mok base  泰式咖哩魚肉蛋漿材料：

  • 150 g white flesh fish 新鮮白身魚150 克

    90 g red curry paste 紅咖喱醬90 克

    1 chicken egg 雞蛋一隻

    1 g large pinch salt  鹽 1 克

    45 g fish sauce  魚露45 克

    25 g palm sugar  棕櫚糖25 克

    2 g pinch galangal powder 南薑粉2 克

    5 g chilli powder 辣椒粉5克

  • 250g coconut cream 椰漿250克

Topping 裝飾配料：

  • 30 g coconut cream 椰漿30 克

    25 g slices of cooked lobster, warmed  熟龍蝦25 克

    2 g julienned red chilli 切絲紅辣椒 2 克

    4 g pinch chopped coriander 芫荽碎4 克

    2 g fire julienned kaffir lime leaves   切絲青檸葉2 克

Method 做法

Lobster 龍蝦

  1. Prepare and clean the lobster. 準備及清洗龍蝦：

  2.  Steamer the lobster in for 8 minutes. Refresh in ice water.  龍蝦蒸8分鐘，然後浸於冰水中冷卻

  3. Take the meat out of the shell.  從龍蝦殼中取肉

  4. Slice to order. 切小粒備用


Hor Mok base  泰式咖哩魚肉蛋漿

  1. Combine chopped fish with curry paste and blitz in a mixer until a fine paste.  將魚肉及咖喱混合，再以攪拌機打至幼滑。

  2. Mix the coconut cream with the salt, fish sauce, sugar and galangal powder. Gradually work in the eggs. 將椰漿與鹽、魚露、糖和南薑粉混合，慢慢加入雞蛋。

  3. Take out and place in a plastic container. 倒入塑膠容器中備用。

On service 製作：

  1. Line small bowl with pillow of cleaned banana and bai yor leaves then the add a good grasp of basil leaves.  於小碗內舖上乾淨的香蕉葉和蘿苓果葉，再加入羅勒葉

  2. In a separate bowl, mix hor mok base ,julienned kaffir lime leaf and lobster., Spoon the hor mok base on top of the banana leaf and steam in oven for 15 minutes. 於另一個碗內將泰式咖哩魚肉蛋漿、切絲青檸葉和龍蝦混合，再放入焗爐蒸15分鐘

  3. Remove from oven and nappe hor mok with fresh coconut cream and then place remaining lobster slices on top. 從焗爐中取出，倒入新鮮椰漿及舖上餘下的龍蝦肉

  4. Remove from steamer and drain excess water. 從蒸爐中取出後倒去多餘水份

  5. Carefully slide and transfer the steamed curry into the vulva bowls. 小心地將蒸蛋移到陶瓷碗中

  6. Nappe with thick coconut cream then top with the chilli, kaffir lime leaf and coriander. Serve with pride. 倒入椰漿並灑上紅辣椒、切絲青檸葉及芫荽碎即成

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