Tactical Tastes

Author: Derrick Kong

  • Anzac biscuits

    Anzac biscuits

    Anzac biscuits is a australian dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 85g Porridge oats
    • 85g Desiccated Coconut
    • 100g Plain Flour
    • 100g Caster Sugar
    • 100g Butter
    • 1 tblsp Golden Syrup
    • 1 teaspoon Bicarbonate Of Soda

    Method

    Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

    Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

    Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

    Want to watch it come together? See the full walkthrough.

  • Antiguan Breakfast (Chop Up and ‘Saltfish’)

    Antiguan Breakfast (Chop Up and ‘Saltfish’)

    Antiguan Breakfast (Chop Up and ‘Saltfish’) is a breakfast favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 4 Egg Plants
    • 8 oz Callaloo
    • 1 lb Pumpkin
    • 3 cloves Chopped Garlic
    • 1 Diced Onion
    • 2 oz Butter
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper

    Method

    Peel and chop eggplant and pumpkin into medium-sized pieces.

    Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned.

    Add pumpkin and eggplant. Sauté for an additional two to three minutes.

    Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.

    Add the chopped spinach, stir and cook for an additional 3 minutes.

    Pour the vegetable mixture into a colander and let drain.

    After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.

    Add salt and pepper. Adjust seasoning to taste.

  • Amok Trey – Cambodian Fish Curry

    Amok Trey – Cambodian Fish Curry

    Amok Trey – Cambodian Fish Curry is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 lb Fish fillet
    • 1 Can Coconut Milk
    • 2 tablespoons Red Curry Paste
    • 1 tablespoon Fish Sauce
    • 1 tsp Brown Sugar
    • 1 cup Chicken Stock
    • 1 Egg
    • 2 Kaffir Lime Leaves
    • 1 tablespoon Vegetable Oil
    • Handful Banana Leaves
    • Garnish Cilantro
    • Garnish Lime

    Method

    1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.

    2. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.

    3. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.

    4. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.

    5. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.

    6. Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.

    7. While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.

    8. Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.

    9. Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.

    10. Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving

  • Almojábanas (Colombian Cheese Bread)

    Almojábanas (Colombian Cheese Bread)

    Almojábanas (Colombian Cheese Bread) is a side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 1/4 cup Cornmeal
    • 3 Cups Queso Fresco
    • 1 cup Mozzarella
    • 2 tablespoons Butter
    • 1 tsp Baking Powder
    • 1/4 tsp Salt
    • 2 Eggs
    • 4 tablespoons Milk

    Method

    Preheat the oven to 400° F.

    Mix the masarepa and cheese in a food processor.

    Add the remaining ingredients and mix well.

    Divide into 8 equal-size portions and shape into a ball.

    Place on a greased baking sheet and bake for about 25 to 30 minutes, or until they are golden. Serve warm.

  • Algerian Kefta (Meatballs)

    Algerian Kefta (Meatballs)

    Algerian Kefta (Meatballs) is a algerian beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 lb Ground Beef
    • 4 Cloves Crushed Garlic
    • 1/2 cup Onion
    • To taste Salt
    • To taste Pepper
    • 3 Plum Tomatoes
    • 1 tsp Parsley
    • 1/2 cup Water

    Method

    Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.

    Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.

    Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.

    Pour tomato sauce over meatballs to serve.

    Want to watch it come together? See the full walkthrough.

  • Algerian Flafla (Bell Pepper Salad)

    Algerian Flafla (Bell Pepper Salad)

    Algerian Flafla (Bell Pepper Salad) is a algerian vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 3 Green Pepper
    • 1 tablespoon Olive Oil
    • 1 tablespoon chopped Red Onions
    • 1 clove peeled crushed Garlic
    • To taste Salt
    • To taste Pepper
    • 1 Diced Plum Tomatoes

    Method

    Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.

    Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.

    Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

    Want to watch it come together? See the full walkthrough.

  • Algerian Carrots

    Algerian Carrots

    Algerian Carrots is a algerian side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 1/2 cup Water
    • 2 Lbs Carrots
    • 5 tablespoons Olive Oil
    • 1 tsp Salt
    • 1/2 teaspoon Black Pepper
    • 1/2 teaspoon Ground Cinnamon
    • 1/2 teaspoon Ground Cumin
    • 3 Cloves Crushed Garlic
    • 1/2 teaspoon Thyme
    • 1 Bay Leaf
    • 1 tsp Lemon Juice

    Method

    Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.

    Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.

    Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

    Want to watch it come together? See the full walkthrough.

  • Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

    Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

    Algerian Bouzgene Berber Bread with Roasted Pepper Sauce is a algerian side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Red Pepper
    • 4 Tomato
    • 1 tablespoon Olive Oil
    • 4 Cloves Chopped Garlic
    • 1 chopped Jalapeno
    • To taste Salt
    • 2 Lbs Semolina
    • 1 1/2 tsp Salt
    • 3 Cups Water
    • 4 tablespoons Olive Oil
    • 6 tablespoons Olive Oil

    Method

    Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.

    Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.

    Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.

    For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.

    To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

  • Alfajores

    Alfajores

    Alfajores is a argentina dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 300g All purpose flour
    • 200g Cornstarch
    • 200g Butter
    • 100g Sugar
    • 2 Egg Yolks
    • 1 teaspoon Lemon Zest
    • Dulce de leche
    • Sprinkling Desiccated Coconut

    Method

    Make the Dough: Cream butter and sugar. Add egg yolks and lemon zest. Gradually mix in flour and cornstarch to form a dough. Chill for 1 hour.

    Bake the Cookies: Roll out the dough, cut into circles, and bake at 180°C (350°F) for 12-15 minutes. Let cool.

    Assemble: Spread dulce de leche on one cookie, then sandwich with another. Roll the edges in coconut flakes.

    Pro Tips:

    Chill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much while baking.

    Dip the alfajores in melted chocolate and let them set on a wire rack for an extra decadent treat.

    Want to watch it come together? See the full walkthrough.

  • Ajo blanco

    Ajo blanco

    Ajo blanco is a spanish starter favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 150g White bread
    • 200g Almonds
    • 50 ml Extra Virgin Olive Oil
    • 1 Garlic Clove
    • 1 ½ tbsp Red Wine Vinegar

    Method

    Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.

    Blend the ingredients together with 350ml water and 1 tsp salt.

    Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.

    Want to watch it come together? See the full walkthrough.

  • Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce)

    Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce)

    Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce) is a miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Avocado
    • 1 Habanero Pepper
    • 1 Egg
    • Juice of 2 Lime
    • To taste Salt
    • 2 tablespoons Vinegar
    • 1 chopped Onion
    • 2 chopped Scallions
    • 4 tablespoons Cilantro

    Method

    Place all the ingredients in a food processor. Process until the mixture is well combined.

    If the mixture is too thick, add more lime juice until you reach the desired consistency.

  • Air fryer patatas bravas

    Air fryer patatas bravas

    Air fryer patatas bravas is a spanish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 900g Potatoes
    • 3 tablespoons Olive Oil
    • 1 chopped Onion
    • 1 clove peeled crushed Garlic
    • 1 tblsp Paprika
    • 1 tblsp Tomato Puree
    • 225g Tinned Tomatos
    • To serve Basil Leaves

    Method

    Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.

    Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.

    Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.

    Want to watch it come together? See the full walkthrough.

  • Air Fryer Egg Rolls

    Air Fryer Egg Rolls

    Air Fryer Egg Rolls is a chinese side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 lb Ground Pork
    • 1 clove peeled crushed Garlic
    • 1 tablespoon Ginger
    • 1 medium Carrots
    • 3 chopped Scallions
    • 3 Cups Cabbage
    • 1 tablespoon Soy Sauce
    • 1 tablespoon Rice Vinegar
    • 12 Egg Roll Wrappers
    • For brushing Oil
    • To serve Duck Sauce
    • To serve Plum Sauce
    • To serve Soy Sauce

    Method

    Alternative Pan Fry Method: If you don’t have access to an air fryer, you can make these egg rolls using a traditional pan fry method. Add enough oil to a medium skillet with high walls so the oil is about 1/2 inch up the side of the skillet. Heat oil on medium high heat until it reaches 350°F. Add egg rolls and fry for 3 to 4 minutes, flip, and fry for another 3 to 4 minutes until golden brown. Remove and let them drain and cool on a few paper towels.

    Cook the filling:

    In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks. Cook until the meat is cooked through, 6 to 8 minutes.

    Add garlic, ginger, carrot, scallions, and cabbage. Continue to cook until cabbage wilts down and is soft, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice wine vinegar, and take off the heat to cool. (This filling can be made in advance.)

    Assemble the egg rolls:

    Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper.

    Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and start rolling the egg roll away from you to form a tight cylinder. Place on a plate and repeat until you are out of filling. You should get at least a dozen egg rolls.

    Air fry the egg rolls:

    Place the egg rolls in the basket of your air fryer. Spray or brush them lightly with oil. Add as many as you can without stacking the egg rolls, making sure they don’t touch. Air needs to circulate around them. Brush the egg rolls lightly with oil.

    Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 6 to 7 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes.

    Finished egg rolls should be golden brown and crispy! Serve immediately.

    Want to watch it come together? See the full walkthrough.

  • Adana kebab

    Adana kebab

    Adana kebab is a turkish lamb favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 large Romano Pepper
    • 800g Lamb Mince
    • 3 tablespoons Red Pepper Paste
    • 1 tablespoon Pul Biber
    • 3 tablespoons Sunflower Oil

    Method

    Finely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices. Tip into a bowl along with the mince, red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp of the oil. Mix together, kneading well for at least 2-3 mins. If you need to, wet your hands with cold water to prevent the mixture from sticking. The mixture should be sticky when ready. Cover and chill for at least 2 hrs, or up to 12 hrs.

    When ready to cook, heat the grill to high or an oven to 220C/200C fan/gas 6. Divide the mixture into 12 equal portions, around 85g each. If you’d like to skewer them, divide into 8 equal portions and roll into balls. Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed. Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal. Alternatively, lay them on a large baking tray lined with parchment paper if cooking in the oven, or foil if cooking under the grill. Shape into 20cm-long köfte. Wet your fingers with a little cold water and make indents all along the köfte for the traditional shape.

    Gently brush each köfte with the remaining 1 tbsp oil and cook under the grill, on the top shelf for 10-12 mins, turning regularly, or cook in the oven for 16-18 mins, until crispy on the outside and juicy in the middle

    Want to watch it come together? See the full walkthrough.

  • Achiote Oil (Aceite Achiotado) Recipe

    Achiote Oil (Aceite Achiotado) Recipe

    Achiote Oil (Aceite Achiotado) Recipe is a miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 cups Vegetable Oil
    • 4 tablespoons Achiote Seeds

    Method

    Heat the vegetable or olive oil and Achiote seeds in a small skillet over medium heat for about 2 to 3 minutes.

    Don’t let the seeds turn black. Remove the skillet from the heat and let stand for 5 minutes more. Strain the oil and store for up to 15 days at room temperature in a jar with a tight lid.

  • Acaraje black-eyed pea fritters with shrimp filling

    Acaraje black-eyed pea fritters with shrimp filling

    Acaraje black-eyed pea fritters with shrimp filling is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 800g Black Eyed Peas
    • 1 clove Garlic
    • 1 Green Chilli
    • 1 small finely diced Red Onions
    • 2 tablespoons Plain Flour
    • 1 tsp Salt
    • 1 tsp Chilli Powder
    • 1 tsp Baking Powder
    • For frying Vegetable Oil
    • 1 sliced Red Onions
    • 1 tablespoon chopped Ginger
    • 2 cloves Garlic
    • 1 chopped Red Chilli
    • 150g Raw tiger prawns
    • 1 tablespoon Vegetable Oil
    • 2 Plum Tomatoes
    • 1 tablespoon chopped Coriander
    • Juice of 1 Lime

    Method

    Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.

    Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.

    Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.

  • Coq au vin : le vin doit être bon

    Coq au vin : le vin doit être bon

    Le principe du coq au vin est simple : une volaille, du vin rouge, du temps. Mais comme le vin constitue les trois quarts de la sauce, sa qualité se retrouve intégralement dans l’assiette. Un vin que vous ne boiriez pas donnera une sauce que vous ne mangerez pas.

    Ingrédients

    • 2 cuisses de poulet (460 g)
    • 4 hauts de cuisse (650 g)
    • 2 blancs de poulet (280 g)
    • 100 g de lardons fumés
    • 12 petites échalotes
    • 250 g de champignons de Paris
    • 3 gousses d’ail hachées
    • 3 cuillères à soupe de cognac
    • 600 ml de vin rouge corsé
    • 150 ml de bouillon de volaille
    • 2 cuillères à café de concentré de tomate
    • 1½ cuillère à soupe d’huile d’olive
    • 2 cuillères à soupe de farine
    • 1 noix de beurre
    • 3 brins de thym, 2 de romarin, 2 feuilles de laurier
    • Persil pour le service

    Préparation

    1. La veille, faites mariner les morceaux de poulet dans le vin avec les herbes. Égouttez-les et réservez le vin.
    2. Séchez soigneusement le poulet, salez-le et faites-le dorer dans l’huile, en plusieurs fois, jusqu’à ce que la peau soit bien colorée. Réservez.
    3. Faites rissoler les lardons et les échalotes dans la même cocotte, puis ajoutez l’ail 1 minute.
    4. Versez le cognac, flambez ou laissez réduire 1 minute, puis ajoutez la farine et remuez 2 minutes.
    5. Remettez le poulet, versez le vin de la marinade, le bouillon et le concentré de tomate. Portez à frémissement et laissez mijoter 1 h 30 à couvert.
    6. Faites sauter les champignons au beurre à part et ajoutez-les 10 minutes avant la fin. Parsemez de persil au moment de servir.

    Astuce

    Retirez les blancs au bout de 45 minutes et remettez-les en fin de cuisson : ils sèchent bien avant que les cuisses ne soient tendres.

  • 牛肉捞面：家里那口锅也能炒出镬气

    牛肉捞面：家里那口锅也能炒出镬气

    捞面好不好吃，八成看那口「镬气」。家用灶火力有限，但只要分批下锅、别一次塞太满，普通炒锅一样能炒出香味。剩下的两成，在于面条煮好之后一定要过冷水。

    材料

    • 牛肉 225 克，逆纹切条
    • 盐、白胡椒各少许
    • 香油 2 茶匙
    • 鸡蛋半个，打散
    • 淀粉 3 汤匙
    • 食用油 5 汤匙
    • 面条 110 克
    • 洋葱半个，切丝
    • 蒜末 1 茶匙
    • 姜末 1 茶匙
    • 豆芽 1 杯
    • 蘑菇 1 杯，切片
    • 清水 1 杯
    • 蚝油 1 汤匙
    • 糖 1 茶匙
    • 生抽 1 茶匙

    做法

    1. 牛肉条加盐、胡椒、蛋液和淀粉抓匀，腌 15 分钟。
    2. 面条按包装煮到刚熟，立刻捞出过冷水，沥干后拌少许香油防粘。
    3. 大火烧热 3 汤匙油，牛肉下锅铺平，煎 30 秒再翻炒至变色，盛出备用。
    4. 补 2 汤匙油，下蒜末姜末和洋葱丝炒香，加蘑菇炒软。
    5. 倒入清水、蚝油、糖和生抽煮开，下面条和豆芽翻拌。
    6. 牛肉回锅，快速兜匀，淋剩下的香油即可。

    小贴士

    面条过冷水这一步别省。热面直接下锅会继续吸水，炒出来又软又糊。

  • Tortilla española: jugosa por dentro, sin discusión

    Tortilla española: jugosa por dentro, sin discusión

    La eterna discusión española es con cebolla o sin cebolla. La que casi nadie discute es la textura: por fuera cuajada, por dentro jugosa. Para llegar ahí hay que confitar la patata a fuego bajo, no freírla, y dejarla reposar dentro del huevo batido antes de cuajar.

    Ingredientes

    • 400 g de patatas en láminas finas
    • 1 cebolla en juliana
    • 8 huevos
    • 4 cucharadas de aceite de oliva
    • 25 g de mantequilla
    • 6 dientes de ajo laminados
    • Un puñado de perejil
    • 1 baguette
    • 4 tomates de rama
    • Un chorrito de aceite de oliva virgen extra

    Elaboración

    1. Calienta el aceite a fuego medio-bajo y añade la patata y la cebolla con una buena pizca de sal.
    2. Confítalas 25 minutos removiendo de vez en cuando: tienen que quedar blandas y pálidas, nunca doradas.
    3. Escurre el aceite sobrante y reserva 1 cucharada.
    4. Bate los huevos, mézclalos con la patata caliente y deja reposar 10 minutos.
    5. Calienta la mantequilla y el aceite reservado en una sartén de 24 cm, vierte la mezcla y cuaja 4 minutos a fuego medio.
    6. Dale la vuelta con un plato y cuaja 3 minutos más. Sirve templada con pan frotado con tomate, ajo y perejil.

    Consejo

    Ese reposo de 10 minutos es el paso que casi todo el mundo se salta. La patata suelta almidón al huevo y es lo que da la textura cremosa del centro.

  • Soupe à l’oignon gratinée : quarante minutes de patience

    Soupe à l’oignon gratinée : quarante minutes de patience

    Toute la saveur de cette soupe vient d’une seule opération : caraméliser un kilo d’oignons. Cela prend quarante minutes à feu doux, il faut remuer souvent, et il n’existe aucun raccourci. Ce que l’on gagne en pressant le feu, on le perd en amertume.

    Ingrédients

    • 1 kg d’oignons émincés finement
    • 50 g de beurre
    • 1 cuillère à soupe d’huile d’olive
    • 1 cuillère à café de sucre
    • 4 gousses d’ail émincées
    • 2 cuillères à soupe de farine
    • 250 ml de vin blanc sec
    • 1 l de bouillon de bœuf
    • 4 tranches de pain de campagne
    • 140 g de gruyère râpé

    Préparation

    1. Faites fondre le beurre avec l’huile dans une grande cocotte et ajoutez les oignons avec le sucre et une pincée de sel.
    2. Laissez cuire 40 minutes à feu doux en remuant régulièrement, jusqu’à ce que les oignons soient bruns, fondants et réduits de moitié.
    3. Ajoutez l’ail, puis la farine, et remuez 2 minutes.
    4. Déglacez avec le vin blanc en grattant bien le fond, et laissez réduire de moitié.
    5. Versez le bouillon et laissez mijoter 20 minutes à découvert. Rectifiez l’assaisonnement.
    6. Répartissez dans des bols, posez une tranche de pain grillé, couvrez de gruyère et passez sous le gril jusqu’à ce que le fromage soit doré et bouillonnant.

    Astuce

    Les sucs bruns au fond de la cocotte sont l’essentiel du goût. Grattez-les soigneusement au moment de déglacer — c’est là que tout se joue.

  • 蛋花汤：怎么让蛋花变成丝，而不是块

    蛋花汤：怎么让蛋花变成丝，而不是块

    蛋花汤是最简单的汤，也最容易做失败——蛋一下去就结成大块，卖相全无。想要蛋花成丝，只需要记住三件事：汤要微沸不滚，蛋液要细流慢倒，筷子只朝一个方向搅。

    材料

    • 鸡汤 3 杯
    • 盐 ¼ 茶匙
    • 糖 ¼ 茶匙
    • 白胡椒少许
    • 香油 1 茶匙
    • 青豆 ⅓ 杯
    • 蘑菇 ⅓ 杯，切薄片
    • 玉米淀粉 1 汤匙加水 2 汤匙调匀
    • 鸡蛋 2 个，打散
    • 小葱 ¼ 杯，切花

    做法

    1. 鸡汤倒入锅中煮开，下蘑菇片和青豆煮 3 分钟。
    2. 加盐、糖和白胡椒调味。
    3. 淋入水淀粉，边倒边搅，汤汁变得微稠。
    4. 把火调到汤面只有小泡、不再翻滚的状态。
    5. 蛋液沿筷子细细淋成一条线，同时用筷子朝同一个方向慢慢划圈。
    6. 关火，淋香油，撒葱花。

    小贴士

    汤一定要先勾薄芡再倒蛋液。有了这层稠度，蛋花能悬在汤里，而不是沉到碗底。

  • Gambas al ajillo: cinco ingredientes, cinco minutos

    Gambas al ajillo: cinco ingredientes, cinco minutos

    Pocas tapas dependen tanto de la técnica y tan poco de la lista de la compra. Son cinco ingredientes, pero el ajo tiene que perfumar el aceite sin quemarse y las gambas solo pueden estar en la cazuela un minuto y medio. Ni uno más.

    Ingredientes

    • 12 langostinos crudos pelados
    • 3 dientes de ajo laminados
    • 100 ml de aceite de oliva virgen extra
    • 3 guindillas cayena
    • 1 cucharada de perejil picado

    Elaboración

    1. Seca los langostinos con papel de cocina y sálalos ligeramente.
    2. Pon el aceite y el ajo laminado en una cazuela de barro a fuego bajo, en frío, y deja que el ajo se vaya dorando muy despacio: unos 4 minutos.
    3. Cuando el ajo esté rubio, añade las cayenas rotas y deja 30 segundos.
    4. Sube el fuego, echa los langostinos y cocínalos 45 segundos por cada lado.
    5. Retira del fuego, añade el perejil y remueve con el calor residual.
    6. Sirve inmediatamente en la misma cazuela, con pan para mojar.

    Consejo

    El ajo se pone en el aceite frío, no caliente. Si el aceite ya está a temperatura, se dora por fuera y se queda crudo por dentro.

  • Tarte Tatin : un caramel, des pommes, à l’envers

    Tarte Tatin : un caramel, des pommes, à l’envers

    Née d’une maladresse à Lamotte-Beuvron, la Tatin est devenue le dessert français le plus copié. Deux points décident du résultat : un caramel fait à sec, sans eau, et des pommes tassées les unes contre les autres, car elles réduisent beaucoup plus qu’on ne le croit.

    Ingrédients

    • 6 pommes Braeburn épluchées et coupées en deux
    • 100 g de sucre en poudre
    • 85 g de beurre
    • 300 g de pâte feuilletée
    • Un peu de farine pour le plan de travail
    • Crème fraîche pour servir

    Préparation

    1. Préchauffez le four à 190 °C. Étalez la pâte feuilletée et découpez un disque légèrement plus grand que votre moule. Réservez au frais.
    2. Versez le sucre dans un moule à Tatin ou une poêle allant au four et faites-le fondre à sec, à feu moyen, sans remuer, jusqu’à obtenir un caramel ambré.
    3. Hors du feu, ajoutez le beurre en morceaux et fouettez pour obtenir un caramel lisse.
    4. Disposez les demi-pommes debout, face bombée vers le bas, très serrées les unes contre les autres.
    5. Faites cuire 20 minutes sur le feu à intensité moyenne, puis posez le disque de pâte sur les pommes en rentrant les bords à l’intérieur du moule.
    6. Enfournez 30 minutes, laissez reposer 5 minutes seulement, puis démoulez d’un geste franc sur un plat. Servez tiède avec de la crème fraîche.

    Astuce

    Cinq minutes de repos, pas davantage. Passé ce délai le caramel fige et la tarte reste collée au fond du moule.

  • 酸辣汤：酸靠醋，辣靠胡椒，不是靠辣椒

    酸辣汤：酸靠醋，辣靠胡椒，不是靠辣椒

    很多人做酸辣汤会一路加辣椒，结果越喝越燥。传统做法里，那股「辣」其实来自大量白胡椒——它是往喉咙后面走的暖辣，跟辣椒完全不同。另一个诀窍是醋分两次放：一次给底味，一次在关火后提香。

    材料

    • 蘑菇 ⅓ 杯，切丝
    • 木耳 ⅓ 杯，泡发切丝
    • 豆腐 ⅔ 杯，切条
    • 猪肉 ½ 杯，切细丝
    • 鸡汤 2½ 杯
    • 盐 ½ 茶匙
    • 糖 ¼ 茶匙
    • 香油 1 茶匙
    • 白胡椒粉 1 茶匙
    • 辣椒酱 ½ 茶匙
    • 米醋 3 汤匙
    • 生抽 1 茶匙
    • 玉米淀粉 1 汤匙加水 2 汤匙调匀
    • 鸡蛋 1 个，打散
    • 小葱 ¼ 杯，切花

    做法

    1. 猪肉丝用少许生抽和淀粉抓匀，腌 10 分钟。
    2. 鸡汤煮开，下肉丝汆散，再加蘑菇、木耳和豆腐条，煮 5 分钟。
    3. 加盐、糖、生抽、辣椒酱和一半米醋。
    4. 淋入水淀粉勾芡，汤汁变稠后转小火。
    5. 蛋液细细淋入，静置 5 秒再轻轻推散。
    6. 关火，加白胡椒粉和剩下的米醋，淋香油，撒葱花。

    小贴士

    白胡椒和醋都怕久煮，香气一煮就飞。这两样永远留到关火之后再放。

  • Gazpacho rápido: frío de verdad, sin esperar

    Gazpacho rápido: frío de verdad, sin esperar

    El gazpacho de tomate fresco es insuperable en agosto, pero exige tomates maduros y un rato de trabajo. Esta versión con passata está lista en cinco minutos y aguanta perfectamente el resto del año, cuando el tomate del supermercado no da lo que promete.

    Ingredientes

    • 250 g de passata
    • 1 pimiento rojo picado
    • 1 guindilla roja picada
    • 1 diente de ajo pelado y machacado
    • 1 cucharadita de vinagre de Jerez
    • El zumo de media lima

    Elaboración

    1. Pon la passata, el pimiento rojo, la guindilla y el ajo en el vaso de la batidora.
    2. Tritura a máxima potencia 2 minutos, hasta que no queden trozos de piel de pimiento.
    3. Añade el vinagre de Jerez, el zumo de lima, sal y un buen chorro de aceite de oliva.
    4. Vuelve a triturar 30 segundos para que el aceite emulsione y el color se aclare.
    5. Prueba y ajusta de sal y de vinagre: tiene que estar claramente ácido.
    6. Enfría al menos 1 hora, o añade tres cubitos de hielo y tritura otra vez si tienes prisa.

    Consejo

    Rectifica siempre la sal en frío. El gazpacho templado engaña al paladar y luego, ya frío, sabe soso.