小夫妻 Overcooked 燒雞翼，我鍾意食，不過一般香港人自中學去秋季旅行起，累積左咁多bbq既經驗，如果依家bbq都淨係食蜜糖燒雞翼/超市醃起左既扒，好似已經唔會有朋友啋你… 今次小夫妻想分享下bbq時有咩好食又好玩既菜式值得推介。
Hongkongers all have abundant experience of having barbecue. Simply buying instant barbecue packages from supermarket can hardly make friends satisfied. In this article we are going to share ideas for a barbecue party
BBQ菜式推介 Ideas for Barbecue
今次有兩道菜式推介，第一道就係燒牛扒。不過有乜咁特別？依塊牛扒係經過慢煮處理，未燒之前已經3成熟，燒佢係令佢表面焦脆，食落充滿炭火香味。
個人覺得燒慢煮牛扒係最好食，牛扒食表面微焦香脆，一咬落去就因為經過慢煮而充滿肉汁同軟腍，非常正。
In this article we are sharing 2 ideas with the first one being grilled beef steak. What’s special about that? This steak has already been cooked by sous vide before grilling. By grilling it we are bringing the surface crunchiness and more aromas.
Personally this is the best way of making a steak. The surface is gently charred and fragrant, while the inside is succulent and tender brought by the sous vide process.
第二道菜係依味荷香沙薑鹽焗雞，雞肉嫩滑，沙薑亦將雞既味道更提升，加上依d菜式係要多人食先至會整，平時比較少機會整，所以就食得更滋味。
聽上去好似好步驟好多咁，但其實好易整，下面就講講製作方法。
The second idea is this Baked Sand Ginger Chicken in Lotus Leaf. The chicken can be made very juicy using this method and sand ginger can further enhance the flavour.
Let’s share how we prepared these dishes below.
首先講講牛扒先。我地都係揀左間黃店網購返黎，非常方便。
送到黎屋企時冷凍程度仲係非常好。
Let’s begin with the steak. We bought it online and it’s still in good freezing condition when it arrived our home
塊塊扒都厚過5蚊銀。用慢煮處理既牛扒一定要有返咁上下厚，咁樣再拎去燒先做到裏外生熟程度有差異。
each steak was as thick as a HK$5 coin. To apply sous vide, the steak needs to be thick in a certain extent so as to create difference of doneness between the outside and the inside
每塊扒都用真空袋裝住，就咁將佢地放係水解凍就可
all steaks were vacuum packed. We can simple put them in water to defrost
灑上岩鹽，黑椒，鋪上百里香，就可以放入密實袋
Add rock salt, black pepper and thyme. Then we can put them into zip bag
用慢煮棒調校至51度，慢煮佢一個鐘就可
Set the slow cook stick at 51 degree celsius and let it cook for 1 hour
煮完一個鐘，牛扒已經去到3成熟。拎返出黎用鍚紙包起佢，再放返入送牛扒黎既冰袋，將佢繼續保溫
After cooking for 1 hour, the steaks were now rarely done. We then wrapped them in aluminium foil and put them back to the insulating bag for maintaining temperature while we are going to our friend’s home
另一邊箱其實就一路準備緊隻雞。先用粗鹽將佢裏裏外外都省省佢，然後就咁放係度一個鐘，再沖水洗淨
On the other hand we were making the chicken. We first applied crude salt on the chicken and then rubbed it thoroughly. After that, just let it marinate for 1 hour and then rinse the salt away
然後準備乾沙薑粒，依度20-30g左右，放入攪拌機。我仲放左一小塊薑，唔放都得
比現成沙薑粉，咁樣自製沙薑粉係香濃好多，兩回事來的，可以既話就唔好懶
And then we blended 20-30g of dried sand ginger. We also blended a small piece of ginger. That’s optional.
Compared to ready-to-use ginger powder, this DIY version was much richer in flavour.
攪到佢變顆粒
Blend blend blend
再將佢同一茶匙鹽，兩茶匙雞粉，一茶匙五香粉溝埋一齊，其實ed份量都係大概嗡，溝完之後試試味，調校到覺得好食為止
Then we mix it with a tsp of salt, 2 tsp of chicken power and 1 tsp of 5-spice powder. Taste it and adjust the portion of the seasoning until it tastes nice
塗抹至全雞都係粉，醃3個鐘
Apply the marinate on the chicken and let it rest for 3 hours
就黎醃好雞，就可以準備埋荷葉(買左2塊)、蔥、芫茜、蔥頭
When the marination is almost done, prepare lotus leaves (we bought 2), green onion, coriander and garlic
將雞連埋配料包裹好
依d料除左令隻雞更有香味，仲可以係烹煮過程幫隻雞保濕
wrap the chicken together with the serving ingredients in the lotus leaves
These ingredients give the chicken more flavours and also help keep it moisturised
包起佢
wrap it
再用錫紙包起。我地包左4層確保鎖水力足夠
After that we wrap it by aluminium foil. We wrapped 4 layers of aluminium in order to confirm strong watering retaining ability
雞同牛都準備好，可以出發bbq了
Both the chicken and the beef were now ready. It’s time to move to the barbecue venue!
朋友都準備左各式各樣既食物，台灣香腸、牛舌、五花腩、松露雞翼等等
We also had Taiwanese sausages, ox tongue, pork belly, chicken wings in truffle sauce…
先黎燒牛扒，因為已經慢煮到3成熟，只要烤返香表面就可以食了
We first grill the beef steak. As it’s already rarely done, what we needed to do was to grill it for awhile and give the surface a bit of crunchiness
唔好忘記燒燒脂肪個面
Don’t forget to burn the fatty part of the steak
燒起左，睇上去好似又乾又柴咁
Done. Looks like it’s dry and tough
但其實只係外面做到乾身，有焦香既效果
裏面仍然係pink pink的，嫩滑多汁
岩岩燒起，仲非常軟腍，好食！
But actually it’s just the outside that was dry and crunchy
The inner part was still in pink and it’s very juicy
It’s also very tender when it’s just taken out of the grille
然後就焗隻雞了，就咁放上爐燒就可以
Now it’s the turn of our chicken. We simply put it on the grille like this
冚上蓋等佢焗得均勻d
一邊燒完15分鐘，反轉另一邊燒15分鐘，然後就可以由爐拎出黎由佢自己焗多15分鐘
Cover the lid to let the chicken being baked more evenly
After grilling one side for 15 mins, we turned to the other side and grill for another 15 mins. After that we took it out and let it rest of 15 mins
然後打開佢就係咁樣樣
And this was how it looked when we unpacked the chicken
掛住拆禮物唔記得影相，係條片cap住d圖先
揭開錫紙，荷葉都燒燶左了，有d驚隻雞都燶埋
We were just paying out attention on unpacking the chicken and forgot to take photos. This picture is a capture of the above video
The lotus leaves were charred. We were afraid that the chicken would also be burnt
隻雞仍然好嫩滑多汁，而且有淡淡沙薑香味
Fortunately the chicken was still succulent. The flavour of sand ginger also went very well with the chicken
依個方法焗雞係幾好食，BBQ好推介
The chicken was actually quite tasty. This barbecue recipe is recommended
酒水唔少得
Of course we needed some alcohol
仲有玉桂粉燒菠蘿，做飯後果，非常令人滿足既BBQ菜單
This grilled pineapple with cinnamon marked a perfect end for this barbecue gathering
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係屋企都可以整慢煮牛扒，不過講風味，都係bbq既正
Sous vide beef steak can also be made without using the barbecue method
貴食材不敗煮法! 慢煮厚切西冷牛扒 Never Fail Your Pricey Sirloin Steak – Use of Sous Vide!
沙薑雞係屋亦可以用另一方法整
Sand ginger chicken can also be made at home kitchen
初試煙燻沙薑雞 First Trial on Smoked Sand Ginger Chicken
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