Jodie's journal

相遇穆斯林的夏天

與回教夫婦相識

這星期有位外國男士來電,他說要幫他的太太預約課程,聽起來英語是他的第二語言,但我聽不出他的口音,我們為他的太太在隔天安排了一堂課。

隔天上課前我又接到這位男士的電話,他說他的太太已經到了,我到門口一看有位戴著帽子身著長衫的中東女生自轎車下來,她向我問候,所以她就是這位外國男士口中的太太了。

戴著頭巾帽的她一進門來便問我這房子裡只有我一個人嗎?我說自己和男朋有同住,然後她就將帽子摘下我們開始當天的課程。她說自己來自沙烏地阿拉伯,先生是整型醫師目前在台灣的醫院工作所以他們一家人有一年的時間住在台北,聽著她說話的時候,我發現她有著一頭烏黑亮麗的頭髮,真不懂為什麼這頭美麗的秀髮會藏在帽子裡。

這位來自阿拉伯裔的女子英語說的很好,家鄉的口音不太明顯英語能力比起我昨天聽到的男士還要流利,她說來這快一年了,但有點無聊能來上課她很開心,幾乎所有的課程她都不能參加因為她不會說中文,我聽得出來她很開心很有話說。

我有許多的好奇與疑問

她說在臺灣常為家人做菜,因為回教徒不吃豬肉,台灣很多餐館的菜色都有豬肉,所以一家人外食的機會不多,她也為上幼稚園的兒子帶便當,這樣孩子就不會在學校吃到豬肉,她說每天都要燒幾次的菜有時候挺煩的,就買超市裡的義大利麵醬拌一下麵條給先生和兒子吃,我訝異地問:「這樣OK 嗎?」她說:「他們會說不好吃,但就會更珍惜我為他們燒的菜。」

看她這麼有個性,我好奇問她在沙烏地阿拉伯的時候有工作嗎,她跟我說大學時念的是營養學,在醫院工作過一年後來不太喜歡就到HP工作,跟先生來到台灣就沒有工作了。

我說昨天接到他先生的來電幫她預約課程,她就聊起先生試著幫她找了很多課程但都不合適,終於找到Jodies Kitchen,就幫她預約也幫她叫車,幫她準備學費,下課時還會幫她叫車接她。

不懂阿拉伯文化的自己真的很納悶,眼前這位有著洋娃娃般的大眼睛,皮膚圓潤秀髮烏黑,微笑時就像夏天一樣燦爛的阿拉伯美女似乎非常滿足於她的生活,我記不起自己讓任何人決定我的事。
 

哪裡買好用又便宜的鑄鐵鍋?

鑄鐵鍋好像在台灣風行了起來的,好幾年前我也買過很時尚價錢卻挺令人心疼的法國鑄鐵鍋,但看在沒別的選擇的狀況下心疼一點也沒關係。

因為常帶外國客人介紹迪化街的美味與人文有機會認識那裡的許多的商家,永興農具裡賣的都是很有手感的商品,手工編織的竹製品、檜木柚木等的食器還有台灣製的鑄鐵鍋。

這裡的鑄鐵鍋我已經買了好幾個不同尺寸的湯鍋、煎鍋、醬料鍋等,因為一個法國鑄鐵鍋的價錢可以在這買10個相似尺寸與功能的鑄鐵鍋,林老闆是餐飲設備的老內行,幾十年來台北市大小飯店與餐廳的廚房餐備都找他供應,他說其實進口的昂貴鍋與台灣製的水準差不多。

您在照片上看到的鍋的售價約在 NT$500-700左右,因為我常帶客人去自己又愛買,林老闆還會給我點小折扣,但價錢也真夠實在了。


永興農具
台灣台北市迪化街一段288號
02-2553-6545
































台灣三星蔥麵包

最近因為指導來自菲律賓Pink Heaven 集團的料理顧問Tes Delos Santos 台灣水煎包與蔥油餅,因為要發麵也準備了許多的台灣三星蔥,就順便也利用台灣的酒釀發個麵包麵團,做了三星蔥麵包。


準備酵母的時候,我用了較平時少量的酵母粉但加上約三大湯匙的酒釀加溫水發酵約二個小時,就是用酒釀取代部份的酵母與原需要的糖,靜放二個小時後,發酵泡沫非常細緻,如果您有時間的話放在冰箱一個晚上,發酵狀況會更香陳。

至於三星蔥我只是加點鹽拌橄欖油,如要做義式的就是迷迭香與大蒜拌橄欖油,最好用手指將蔥油輕壓至麵團裡,再來就一般發麵程序再烤即可。

烤上來的麵包還可再夾片起司,配上台灣的高雄蕃茄切盤應該會很對味。






地中海油浸雞排


這二天有點時間將上星期教學生的地中海式油浸雞排的內容與過程整理一下供各位讀者參考:

1. 將雞腿與雞胸肉依照肌肉紋理切開後,再以刀背拍打鬆弛肉質
2. 用初榨橄欖油醃肉,油量需要蓋過肉量
3. 拍幾顆大蒜一起醃漬
4. 油浸的時間約5-7天
5. 煎雞排前先輕拍一點麵粉
6. 雞排煎至焦黃時,再灑些鹽、黑胡椒或是香料



地中海式油浸雞排的料理方式,香氣十足肉質柔嫩,是一種自然熟成的酵素摧化作用,作法簡單只是需要一點時間,如果要將相同的油浸方式轉變成蔬食料理,可用猴頭菇、香菇、杏包菇、茄子等取代。

這頁面上的圖片與雞排一起搭配的是香煎馬鈴薯燉飯與蕃茄油醋沙拉















Mazu Temple beer garden

During our Dihua tour, we usually have a lunch in Mazu temple beer garden if it is not raining too badly. We normally order few hot stir-fried dishes and bottles of beer from the street seafood restaurant.

Japanese homecooking class in Tokyo

My friend in Tokyo, Japan, Tsukako Imura, is a very good teacher of Japanese cuisine. 

The pictures on this page show her cooking

Ms. Imura and Ms. Mizuno taught me many of the basics of Japanese home cooking. I learned about key Japanese ingredients and how to use them; how to prepare classic Japanese homestyle dishes like gyudon, rolled sushi, grilled rice balls, and miso soup; and even some important Japanese cutting techniques! Together, we created many delicious and healthy meals, and we had a great time doing it.

Lesson Overview 

☆ Cooking Lessons

1. Tofu cooking (Two kinds of Tohu dishes, one side dish, Miso soup and rice) 6500 JPY

2. Tonkatsu (japanese pork cutlet) cooking (Tonkatsu and Rolled Tonkatsu, salad, Miso soup and rice) 8000 JPY

Morning Market Tour and Dumpling Cooking Class Video

Recently I had the good fortune to cooperate with Tripinsiders.com in designing a new event for our guests, a morning market tour and dumpling cooking class. Tripinsiders made this beautiful two minute video to introduce me and the tour. 
 
 
I really appreciate the kindness and expertise of Rosa, Ray, Gabriel and everyone at Tripinsiders for helping me so much with this, and giving me an insight into their world. 

Making a video with TripinsidersYou can find out about this tour, including how to book it, at http://www.tripinsiders.com/service/10338568?locale=en. (And there you can also read about all the other interesting activities that Tripinsiders offer in Taiwan and other countries).


 

Dumpling engineering: How to cook pot stickers

Here is the procedure for frying pot stickers, a kind of fried dumpling (In Chinese, they are called Guo Tie, which is pronounced gwor tee-ay and written 鍋貼)

1) Turn on the heat and dry the frying pan.

2) Put about a tablespoon of oil into the pan, turn down the heat so you have time to put the dumplings side-by-side in the pan.

3) Turn the heat up to medium. Gradually you will notice the bottom of the dumplings becoming brown and a little crispy.

4) Add water right on top of the dumplings. Then cover the pan with a lid, and turn the heat high.

4.1) If you are cooking fresh dumplings, you usually need only half a cup of water for 10 to 12 dumplings. But if you are cooking frozen, add more water, and allow more time for the dumplings to be cooked.

I don't want to cook the pandan leaves



My neighbors all know that I cook lots of food. They think that I must know what to do with any ingredients. So they very often give me a lot of ingredients for cooking. Yesterday, a neighbor very kindly gave me a bunch of pandan leaves. I can use pandan leaves to make soup, tea, sweet coconut dressing, dessert, flavor rice, wrapping sticky rice, wrapping grilled fish. According to tradition, pandan leaves also act as a kind of herbal medicine that is good for cooling our body's internal heat.

But at the moment, I really don't want to make any special dishes, or add any special flavor to my food – my tastebuds need a rest. I don't want to use the bunch of pandan leaves for cooking immediately. But I especially don't want to waste my neighbor’s kindness .

Suddenly, I had an idea: I picked up a big white jug, and I put the bunch of green leaves in the cup, like flowers. Suddenly the bunch of pandan leaves was standing like a star on the stage, brightening up my home.

Dumpling Engineering: Why is my dumpling dough coming out too sticky?

Why is my dumpling dough coming out too sticky?

This is a very common question that our students ask when making dumpling dough.

Obviously, there could simply be too much water for the amount of flour. You can avoid this problem by simply using the exact amounts of ingredients specified in the recipe.

Apart from that, there are other two common reasons that the dough will be too sticky: the dough was too warm when you started, or you're in a place with high humidity and temperature.

If you're noticing that your dough is too sticky, you need to use your own judgment to figure out the reason. If you think the dough is too warm, just allow it to rest for two to five minutes, and it will cool down naturally after a couple of minutes.

If you think the dough is too wet, then sprinkle a little flour on your hands, and gently knead the dough. If it still seems wet, repeat the same procedure..
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