Jodie 的日記

大稻埕的故事:大稻埕碼頭天水宮的快樂歌手樂團


最近逛迪化街時,180號媽媽家咖啡的老闆跟我說,大稻埕碼頭右側約100公尺的天水宮每晚都有快樂歌手樂團的現場表演,還有免費大碗的綠豆湯、紅豆湯、或是銀耳甜湯與大杯的綠茶與點心招待,我心裡想這樣熱情的廟宇文化與美味怎麼都不知道,一定要去給它好好吃感受一番。
 
 

我們幾個從捷運雙連站一路上吃吃喝喝在傍晚時刻來到大稻埕碼頭,右轉100公尺循著音樂聲真找到天水宮了,我們像許多觀眾一樣隨興地在倚子上坐下來,都還來不及聽清楚表演者的歌曲,有位笑容甜美身材窈窕的女生親切地端著點心來到我們面前,之後我們才知道她是快樂歌手美林,招待人員看出我們是新進的觀眾,立即端出大碗的綠豆湯來到我們面前,歌聲與美味點心一點都不虛假,而且真的大碗又免費超有誠意。

我們手上又是綠豆湯又是餅乾,快樂歌手樂團的團長張國青先生熱情地走過來與我們招呼,歡迎我們來到天水宮,他問我們綠豆湯好吃嗎?說實話我們還來不及品嚐呢,但先點頭再說好吃,張國青先生是在迪化街180號媽媽家咖啡的老闆,每天傍晚天水宮前搖身一變有牌的街頭藝人,而且每天與太太美林親自料理甜湯,天水宮前幾百個客人的甜湯都是夫婦免費招待的。

張國青先生說要為我們獻上一曲海上花,欣賞他歌聲的同時我們終於有機會品嚐那甜度與Q度恰到好處的綠豆湯。張國青唱的這首歌似乎感動了許多人心,打賞的人特多。




暖舒舒的香料熱紅酒 Mulled wine

台灣人到了冬天有吃藥膳、燒酒雞或薑母鴉等暖身的食補,歐洲也有類似的香料熱紅酒,將肉桂八角胡椒與紅酒一起煮,喝起來身子極度放鬆與溫暖,心情溫度也會飆高。

以下的香料熱紅酒配方有留法的太極拳同學Rebecca驚豔酒友們的法式配方,她第一次煮給我們時,大家都喝地爽舒舒的,不想站起來。也有自己旅行時超市學來的瑞典配方,後來問過好幾個歐洲人,大部份北歐人都喝香料紅酒,配方都依當地時材略為不同。

日本東京家庭料理課程

如果您有機會到東京,居村津加子小姐的日本家庭料理有可能是您在日本最真實美味的體驗,您不僅可以在她的家裡學習道地的日式家庭料理,享用您親手完成的美食,最棒的是這個經驗會是您帶回國的最佳拌手禮,您可以很有自信地做出東京壽司、日式便當與味噌湯等道地日式料理給您的親朋好友。

居村津加子小姐是一位非常細心溫柔的日本媽媽,有三十多年的做菜經驗,她希望可以與更多的朋友分享日本美食,除了日文以外她會說英語,如果您有興趣居村津加子小姐的家庭料理課程,請您與她連絡tsukako0101@yahoo.co.jp


以下是居村津加子小姐東京家庭料理的課程內容


1. 豆腐料理課程 Tofu cooking (Two kinds of Tohu dishes, one side dish, Miso soup and rice) 6500 円

2. 炸豬牌課程 Tonkatsu (japanese pork cutlet) cooking (Tonkatsu and Rolled Tonkatsu, salad, Miso soup and rice) 8000 円

3. 壽司捲課程 Sushi rolls cooking (Three kinds of Sushi rolls, Miso soup) 9000 円

4. 日式便當課程 Bento-box cooking (Japanese fried chicken, Japanese omelette, fruits and vegetables ) 9000 円 (including box cost)

☆ 以上是一位人數的價格,每堂課三小時

☆ 授課語言: 英語或是日文

☆ 地點: 東京田町車站附近

日本京都精進料理課程


2016的夏天經過日本友人的安排,有機會來到京都妙心寺接受住持西川玄房和尚的指導,學習精進料理,在千年古剎裡體驗日本修行人的飲食傳統與創作,真的很榮幸有這機會
我們搭乘JR線在花園駅下車後步行約10分鐘來到妙心寺,又問了一下守門先生料理教室的方向,他很和氣的指示行走的方向。

我參加的這梯次是滿班,約有16個學生,完成繳費後,所有學生被領進添菜寮,每位學生都分配有一個工作檯面,四學生成一組,就續後,住持和尚才走來開始授課。師父,花了約30分鐘解釋今天的流程,與佛教進食五觀,並說明我們今天三道菜的做法,我們要開始工作前師父特別交待,要打開水龍頭以前一定要確定洗菜盆已放在水槽裡,我們才開始進行。

我的日語是一竅不通,不想隨行的朋友為我翻譯造成上課干擾,就跟著大家做,雖然語言跟不上,但操作的難度不高,但日本學生動作迅速操作細心效率很高,大家不僅一個小時內完成今天的小黃瓜冷麵、秋葵與茄子天婦羅與炸菀豆餅,連廚房都整理乾淨。

午餐除了學員自己燒的三道菜,寺院還準備了熱飯、味增湯與傳統的小菜,總共有八樣不同菜色的組合,這午餐吃起來很下飯也很舒服。



時間: 每週二、五,早上10:00~13:00
地點:日本京都區妙心寺東林院添菜寮
老師:妙心寺住持西川玄房師父
內容:手作三道精進料理,日式傳統寺院素食午餐
費用:每人日幣3,500 (包括食材與用餐)
上課語言:日語
報名辦法:先電話報名 ,再寄名信片(上需註明郵遞區號、住所、氏名、年齢、性別、電話、日期、参加人数),院方將以名信片回覆確認您的報名成功

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.

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..

Dumpling Engineering: The procedure for making dumpling dough

Ingredients

3 cups of all purpose flour, 1 cup hot water, ½ cup cold water.

 

Procedure for making dumpling dough:

1. Put 3 cups of flour into a mixing bowl, and mix in 1 cup of just boiled water. Stir the mixture with a stick or a fork, until the flour become flaky. (see Note 1)

2. Pour a ½ cup of cold water into the dough, and keep mixing, until it become a ball shape.

不知怎辦的香蘭葉


鄰居很熱情地送來一把的香蘭葉,這一把綠葉飄著淡淡的芋頭香、聽說它可以燒湯、煮茶,南洋人拿它煮椰漿糖水、做香飯、甜點,我記得泰國人烤魚時把香蘭葉塞到魚肚裡,也拿它來做包糯米的葉子,反正就拿它來增加料理的香氣,香蘭葉本身也有降肝火排毒的功效。

很謝謝鄰居的好意,他們知道我常燒菜,有好食材就往我這兒送,只是最近幾天家裡飲食簡單,這一大把的香蘭葉實在用不上,突然來的靈感就把它們擺進白色的量杯裡,這一束香蘭葉頓時有了它的舞台,孤單的角落也亮了起來。

2015年的中元普渡:小朋友們做批薩拜祖先


今年的中元節,我決定做批薩祭拜祖先與好兄弟們,希望小朋友們也能參與普渡的過程,便邀請他們來擔任祭拜的主廚,就由他們做批薩,他們從小愛做麵食,相信祖先們能感受到他們的誠意。

我先利用麵包機將麵團做好,小主廚們就負責揉麵、發麵、擀麵、鋪料。

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