Saturday, June 26, 2010

Taiwanese Beef Noodle 台灣紅燒牛肉手工麵

Preparation time: 2010.06.24~2010.06.25
Eating time: 30mins

We made the noodle as well, the ratio of water and flour is 1:3 (provided that you are strong enough to manage) or more water for easy processing.


After mixing the water and flour well, wait for 30mins and roll it flat.


Fold and cut it according to your preference.


Before you cook it, use some flour to keep the noodle dry. For better result, please use Italian 00 plain flour.


Boil the noodle, try it to decide whether it is cooked. This is chinese food, 'al dente' is not what you want.


The recipe of the taiwanese beef soup is from another blog, the blog name is in the photo.


Good! Good! Good!


The noodle tastes exactly like what we tried in Taiwan...........

Sunday, June 13, 2010

手作仔 Project ~ 碎皮口金包 (續)

有咗碎皮,我再係 ebay 買咗個口金框,本來應該要等下睇買唔買到皮革工具,但我好心急,所以喺世界杯開鑼嗰日就開始整啦!
With that small piece of leather off-cut, I also bought a coin purse frame from ebay. At first, I wanted to see if I could buy a set of second hand leather craft tools, however, I couldn't control myself but kick-off the project on the first day of World Cup 2010.

之前喺另一次 "garage sales" 用咗 $5 買嘅呢塊 cutting mat 呢次大派用場。由於我從來都未學過整口金包或者係皮具,我都係自己估估下同參考我用緊嘅口金包。
I bought a cutting mat some days before (@ garage sales with $5), which really helped this project. I never learnt how to make coin purse or leather craft, I used my "wild guess" and took my existing coin purse as a reference.


好彩有塊 cutting mat,我用佢嚟對齊塊皮同畫線,因為無銀筆,我用普通原子筆嚟畫塊皮。
With the help of the cutting mat, I was able to align the leather in order to have proper measurement and marking. I used normal ball pen for marking since I didn't have silver pen.


第二個好彩,塊皮啱啱夠大。
Cross finger!!! The leather was just big enough for my coin purse.


剪完塊皮,再要準備口金包嘅內層。我用咗一塊比較厚嘅布碎,呢塊布碎喺好耐之前我整 cushion 用剩。
After cutting the leather, I used a piece of fabric to prepare the coin purse inside layer.


塊裡布只係照住塊皮劃線照剪 (之後先發覺其實裡布要剪細小小)。
I used the leather to outline the cutting area of the fabric (later I found out I should have cut the fabric a little bit smaller than the leather).


我比較用慣夾,因為實在俾大頭針拮過太多次。
I prefer using clips instead of pins (due to so many bad experience :( ).


整咗嗰底先,第一步...
To make the flat bottom, you need to first...


然後...
Then...


由於從未整過,估計應該有其他方法 (更好嘅) 整個底。
I think there are other ways (better) to do this.


外面睇會係咁樣。
Look from outside.


外面嗰層皮我都係做相同嘢,但因為皮比布厚好多,效果唔算太好,其實我一早知會咁,因為睇過 D 皮革書,我工具唔啱,線唔啱,方法唔啱,縫得埋算 OK 架啦!
I did the same to the leather, but the result was not as good as the inside fabric due to the thickness of the leather.


完成 (表面圖)
Finished Product (what you can see from surface)


如果睇埋入面就會知佢有咩不足之處啦! ;P
Of course some defects are expected if you take a inside look! ;P


後面黑色嗰個就係我依家個口金。
The behind coin purse is my existing one.


我打算係買到二手工具之後,再買 D 碎皮試下,希望唔駛等好耐啦!
I hope I can manage to make another one after my collection of second hand craft tools, won't be long!

Wednesday, June 9, 2010

手作仔Project~~翻新木盒

有一日同 WC 經過 Richmond,見到有 garage sales,俾我見到件好嘢,於是用咗 AU$5 買咗返嚟,我想將佢改造成首飾盒。

呢個木盒睇落都有 D 歷史,但好彩 D 木料仲 OK,我無打算要花太多時間處理。


個木盒內裡嘅情況就差 D,嗰校位有小小生金秀,我估要換。仲有入面有一邊塊版無咗,但為咗統一D,我打算將佢換哂佢!

Tuesday, June 8, 2010

手作仔Project~~碎皮口金包

除咗儲食譜,我好鐘意整 D 手作嘢,多數由買 D 二手或者係下欄嘢開始,然後慢慢諗吓點樣將佢變成啱我心水嘅,我無限自己用幾耐時間 (有時可能會爛尾 tim)。

最近有兩件小玩意整緊,第一樣係一塊用咗 AU$2 買返嚟嘅紅色羊皮。

我一路都想有一個皮嘅口金散紙包,但喺彷間見到嘅唔係唔啱心水就係太貴,咁嗰日星期六係 Dandenong Market 行街時,見到有檔賣皮料嘅舖頭有一箱碎皮,我就開始尋寶,最後俾我買到呢塊碎皮。


有皮唶,都唔知點開始,咁我就開始做 research,最簡單就先去 local library search 下,又俾我借到本書喎!但原來要好多工具,我要睇睇有無 second hand 工具賣。


我希望 keep 住記錄呢個紅色口金散紙包嘅製造過程,如果可以今年內完成就 prefect 啦!

我嘅嗜好~~儲食譜

朋友 W 發 email 問我有無 website 介紹如何煮乾鮑?

煮乾鮑?咁大個人從未煮過,一來太貴,自己煮會有好太壓力;二來我同 WC 都係偏肥,一個唔覺意愛上的話就麻煩啦!

雖然我自己唔會煮,但我有乾鮑食譜。點解?因為我儲埋儲埋都唔少食譜,其中有齊黃又又如喺 Next Magazine 入面所寫過嘅文章,我每期睇完之後都會撕起黃小姐嗰兩頁,然後入落 folder,唔覺唔覺到依家已經有十多個 folder。

其實我好少照跟佢嘅食譜煮,但好鐘意閒時翻下。

Tuesday, June 1, 2010

失敗燒鴨肶

我好鐘意食燒鴨,但屋企附近無得賣,買返嚟嗰 D,食完之後又好口渴,我估係佢地用咗好多味精嚟醃。

想左好耐要整,但雪櫃唔夠大放一隻鴨,而整燒鴨好多步驟... 最主要係我比較懶!

上星期六,買豬肉時見到有雪藏鴨肶賣,要 15.99 per kg,一時興起,不如試吓整燒鴨肶,嗰時係度諗,如果用整燒鴨嘅方法嚟整鴨肶,係咪會有燒鴨咁嘅效果呢?

由於係試驗關係,我無詳細記錄醃料份量。

用咗 五香粉 + 沙薑粉 + 幼鹽 醃鴨肶 ,放雪櫃下格兩日。


上皮,唔知點解,完全忘記要係水入面加醋同麥芽糖,淨係用滾水上皮,當時完全唔發覺,明明睇住個食譜,都唔知點解會無跟住做。


無料上皮之後,吊起風乾。


我就係風乾之後,先發覺上皮上錯咗,攪到無心機再映相,其實焗完出嚟嗰味都 OK,係個皮唔得,會再試,希望下次成功!