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標題: [食譜] 羊腩煲 [打印本頁]

作者: hium 時間: 2012-11-19 12:07 標題: 羊腩煲

哩排天氣開始轉冷喇！應該可以打下邊爐呀羊腩煲啦？

有冇LYK 煮過羊腩煲呀？有冇貼士分享吓呀？喺邊度買羊腩好呀？鍾意落啲咩落去炆呀？

作者: somewhereintime 時間: 2012-11-19 12:31

The lamb breast is too fatty and bony,
if you really like  goat, get some frozen goat at Halal market and they would cut it up for you.
I like Australian  fresh leg of lamb, really tender and sweet and not gamy at all.
The classical trick to get rid of the gamy odour,  you boil the lamb with a  Lo pak (Chinese Diakon)
for 10 minutes, then discard the water and lo pak.
Lot of ginger, fresh water chestnuts,  maybe a piece of sugar cane,  dried tangerine peel, ****ake
mushroom, bamboo shoot etc. No Garlic in this recipe.
Simmer for 40 minutes for fresh lamb, or 1 hour for goat.
Served with  Fu- Yu paste and  Tong-Ho Choy on the side. That's the way they used to cook dog

作者: AAC 時間: 2012-11-19 13:40

I prefer to buy ready made... any Chinese BBQ shop or supermarket will carry cooked 羊腩煲 ?

作者: 布小熊 時間: 2012-11-19 14:41

I like "gee jok" in clay pot lamb and lots of ginger.
I prefer Chinese lettuce than "tong-ho" cos it's less strong.
btw.. I like gamy lamb.

作者: somewhereintime 時間: 2012-11-19 15:42

回復 4# 布小熊

But if you want to use the soy stick, you have to deepfry it and rinse with a lot of water.
Otherwise it breaks down into the sauce and doesn't look nice

作者: hium 時間: 2012-11-19 16:26

Gee jok 係咪遮係支竹呀？我超級鍾意食支竹㗎！

不過要多咗功夫要炸又盛好似幾麻煩

somewhereintime 師父多謝你啲 tips! 你真係好好人次次都肯教我哩啲 C9仔哈哈。。。
dried tangerine peel 係咪遮係果皮呀？係咪要浸嫁？我唔識 prepare 果皮呀你可唔可以教吓我呀？

同埋呢你哋有冇用咩醬料去炆嫁？

唔該晒！！

作者: somewhereintime 時間: 2012-11-19 16:44

回復 6# hium

支竹可以買炸好的，
果皮冷水浸軟刮去白色部分可用
亦可以加麵豉

作者: hium 時間: 2012-11-19 16:50

做做吓 research 見到哩個網：
http://www.outlawmeats.com/files/order.php]
Local 羊好唔好食㗎？ $5.75/lb 係咪 reasonable 呢？

作者: somewhereintime 時間: 2012-11-19 16:58

回復 8# hium

I know some Italian keep they  herd in Surrey,
if you come across fresh Salt Spring Island  lamb,
it is world class.  New Zealand lamb is everywhere
but not  so good in term of quality.
So  local lamb or  fresh Australian lamb, if I have my way.

作者: hium 時間: 2012-11-19 17:02

ah i see! Ok I'll look around! I saw a Halal shop listed on google map on Kingsway maybe I should check that out as well

thank you~!

作者: 布小熊 時間: 2012-11-19 17:30

本帖最後由布小熊於 2012-11-19 17:32 編輯

回復 hium

I know some Italian keep they herd in Surrey,
if you come across fresh Salt Spring Isl ...
somewhereintime 發表於 2012-11-19 04:58 PM

LOVE salt spring Island lamb!!! Had them at a restaurant before (I think it's gone... Fuel or Gastropod).
And bought some back at our trip at Salt Spring Island few years ago! They were really good! Taste very different from Australian or New Zealand lamb
We actually did something stupid during the trip. We looked up a random lamb/sheep farm and drove there. Then we met up with the owner (and they cute pet lama and a black pet lamb that walked along with our car) and he had a nice chat with us about salt spring and how he raised his lambs.
When we asked about buying some meat, he told us that all his lambs were reserved. but we could request one next season but we need to take the whole lamb.

He then pointed us to a supermarket back in town centre. And when we couldn't find any at that store, the ppl at the small supermarket told us that they were out of lamb and will butcher a new one tomorrow. So we went lamb shopping the next morning! LOL
Crazy right?

作者: somewhereintime 時間: 2012-11-19 17:45

回復 11# 布小熊

You may find some local lamb at Farmers market,
I go to some old school Italian/Portuguese butchery.
The meat shops at Granville Island catered to tourists
and cost a fortune (well, at least for me)

作者: 布小熊 時間: 2012-11-19 21:01

回復布小熊

You may find some local lamb at Farmers market,
I go to some old school Italian/Portu ...
somewhereintime 發表於 2012-11-19 05:45 PM

I did buy some from farmers market. But I think the few pieces I got from salt spring island was still better.

I guess it's the memories.

作者: Prelude 時間: 2012-11-19 22:17

Where do you usually source your local lamb?

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