日記

正念料理課程

歡迎您來參加我們的正念料理課程,感受做菜的每一個當下感受身心的鬆沉讓我掉入當下,讓身心隨著氣息自然地擺動與地、水、火、風、食材結合,變化出五行合一的氣料理。

 

正念料理課程內容

陰陽變化與合一的調味方法

我們學習陰陽萬變而合一的法則,輕鬆而準確地為料理入味,自由地調度鹹甜苦酸辣

英國傳統聖誕節水果磅蛋糕之旅

蘇格蘭Sylvia 的甜點廚房

Sylvia是傳統的英國媽媽,孩子們從小吃的都是她親手做的蛋糕,每年她到亞洲來看我們時,總會帶著親手做的聖誕節水果磅蛋糕,雖然聖誕節過後的二個月,她的蛋糕還是一樣入口即化,水果的蜜香酒散不去,自從品嘗過Sylvia 的水果磅蛋糕後跟她學做蛋糕變成為我前往蘇格蘭的願望 。

天空瑜珈











讓心如天空般
陽光,雲朵,烏雲,落雨
都可以來,也都可以去

很想要幸福的陽光永遠留下
很想不要傷心的烏雲待太久
很想要再親近兒時的棉花糖
很想要揮走打溼髮絲的落雨

幸福的陽光我感受過妳的溫暖
傷心的烏雲謝謝你如此地貼近
夢想的棉花糖我嚐過也失落過
掬起打醒夢想的落雨,謝謝你

天空中流動的陽光,雲朵,烏雲,落雨
陽光,雲朵,烏雲,落雨在天空中流動
願我心如天空

陪一鍋番茄

我們可能都有陪過小孩或家人的經驗,但您有沒有陪過一鍋番茄呢?

就像一位小孩的養成,孩子隨著時間會長大,但其過程需要我們的陪伴與關注,我們享受其中的酸甜苦辣。

要燉好一鍋茄番是需要下功夫的,要時間、要火侯,這過程中我們的嗅覺、味覺、視覺與好多的感覺都會被喚醒。

暑假時幫一位學生小鳳上義式燉番茄,當我們把番茄準備好在鍋子裡時,我才將瓦斯打開,這位不常下廚的學生都就準備休息了,他以為只要讓開瓦斯火煮番茄就可以,我說還沒呢!這是燉番茄的開始。

小鳳很不解地問?不是只要算好時間與調味的比例,番茄就可以燉好了嗎?燉番茄其實是感受心動的過程,而不是只是把食物煮熟的一個模式。我心裡想這也是她過人生的的方式嗎?追求完成而缺少感受。

Taiwanese sweet and sour pickled ginger

During Taiwan’s hot and humid summer, it’s very common to see Taiwanese people add a few pieces of pickled ginger to their food. In this season, Taiwanese people believe that pickled ginger is appetizing, and it’s also good for the stomach if your stomach tends to feel bloated.

I learned how to make sweet and sour picked ginger from a very experienced Taiwanese chef. She said there’s no exact recipe – the amount of sugar and rice vinegar you add is up to you, so how sweet or acid you want it depends on your taste. Some people like it sweeter; Some prefer to add more vinegar.

Iron Plate Sweet and Sour Tofu

Sweet and sour sauce ingredients

4 tablespoons vinegar
4 tablespoons sugar
3 tablespoons soy sauce
Freshly chopped chili, 1 teaspoon (optional, depending on your preference)
Freshly chopped garlic, 1 teaspoon
Freshly chopped ginger, 1 teaspoon

Note: Prepare the sweet and sour sauce in advance because you will use it during cooking. For this recipe, you need about 6 tablespoons of this sauce. If you make more than that, you can keep the rest of the sauce in a closed container in the fridge for later use.

Cooking ingredients

Cooking oil, 3 tablespoons
Hard tofu about 270g, cut into triangular shapes
Mushrooms about 50g, 0.5cm, sliced
Bell pepper about 50g, 1cm sliced
Green onion, chopped

Instructions

1. Prepare a flat pan for cooking – for example, a frying pan. Place it on the stove top and add a few tablespoons of cooking oil to the pan. Adjust the stove to medium heat.

You Can Make Fast Food, Taiwan Style

The tiniest food stand or street restaurant can serve delicious, fresh food only minutes after you order, but when you try to cook in your own kitchen, it can take hours of work. Why? It's mainly because those professional chefs know how to keep things simple. Obviously, they have skill and experience, but the most important trick they've learned for amazing food is to use fast, simple techniques and minimal ingredients. They create fascinating flavors just by combining a few seasonings like white pepper, garlic, ginger, sesame oil, chili green, and coriander. Even if you don’t have as much skill or experience as these chefs, you can still benefit from these simple cooking ideas that are commonly seen throughout Taiwan and China.

The Taiwanese street food spirit: Shallot oil

Sit down in a Taiwanese noodle shop, and in less than three minutes the shop owner can bring you a great bowl of noodles. The flavor is well balanced: salty, sweet, and spicy, with aromatic herbs.

Shallot oil is the essential spirit of this delicious Taiwanese noodle soup, which is fast and easy to make. Shallot oil is an influential flavor in Taiwanese food.

Shallot oil is used on sticky rice, noodle soup, taro rice noodle soup, fish ball soup, warm green vegetables, and so on. Shallot oil is the secret that lets street noodle shops and stands serve a tasty and aromatic dish within three minutes.

Shallot oil isn’t difficult to make, but it takes time and it’s very easy to overcook. We need to use low heat to cook away the shallots’ moisture, and bring out their aroma. We need to be patient, because the finely chopped shallots can easily burn.

Teaching the teacher

Last week, the American master chef Kevin Storm visited our kitchen. He was not here to advise or teach us – he was here to learn how to make local-style dumplings. In particular, he wanted to study vegetarian dumplings with me, so he can make them for his vegan daughter.

Kevin is the assistant manager of the American Culinary Federation. He instructs students from throughout the USA, and leads them to take part in culinary competitions around the world. Kevin is also the executive chef at the Bellerive Country Club in St. Louis.

 

Kevin said that Taiwan is famous for dumplings, so he wanted to take this opportunity to learn how to make dumplings well.

 

美國廚藝大師 J. Kevin Storm 先生教您如何成為廚藝高手

「2018 世界年輕廚師菁英賽」於今天九月七日在基隆經國學院登場,來自全球二十二國的冠軍選手將在這一展身手。

美國的競賽選手Logan由美國烹飪聯盟的指導老師 J Kevin Storm 先生領軍參賽,以下是 Jodie 與 Kevin 對話相識的一段小插曲。

美國廚藝大師J. Kevin Storm 先生蒞臨我們小小的廚房

今天我們小小的料理教室裡自美國來了一位廚藝大師 J Kevin Storm 先生,他不是來當我們的老師也不是顧問,他此行的目的不是來指導我們,他大約在一個月前就預約我們九月六日的麵食課程,當然我們料料沒想到出現的會是一位美國國家級的料理大師。

他跟我說台灣的餃子麵食很出名,要利用機會好好學習,而且要為他 課堂上他很仔細地聽講每一個細節,確定好工作方式後就照做,他說自己曾做過類似的麵團但沒有上課中做得好,料理是一個文化的呈現,他就是要來體驗我們台灣人做菜的感覺,感受中式料理陰陽的轉變與平衡的自然飲食。

 

 



美國廚藝大師
J. Kevin Storm 先生Jodie 的對話

 1. 請教

做菜的方式要確定,是蒸是煮是烤是燉都要表現地一清二楚,不能模凌兩可讓人家搞不清楚你在幹什麼,發揮食材自有的特色,台灣的海域有其特殊的海產,要針對其特性練習,例如處理花枝時,平時在美國時裹奶油粉鮮炸花枝有最好的效果照做就好,不需要在比賽時特別想要有異於平常的表現。

 


2. 請教
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