羊城酒家

懷舊口味的糯米雞。
軟糯的米飯帶著荷葉的香氣。糯米飯裡包的是賣剩的燒肉和肥豬肉, 肉汁和豬油已滲入了糯米, 夾著一起吃真是甘香可口。也顧不了什麼卡路里, 膽固醇了。

糯米雞

羊城酒家, 九龍城衙前圍道118號

涼拌苦瓜

家裡有個新鮮的台灣白玉苦瓜, 就參考江獻珠女士的食譜, 做了這道涼拌苦瓜。
這個涼菜, 甜, 酸, 苦, 辣, 鹹五味俱齊, 吃著覺得十分有趣。

涼拌苦瓜

龍蝦膏乾炒龍蝦球

將兩隻龍蝦拆肉炒球, 另外用龍蝦膏, 加柚子汁及少許百里香作醬汁, 炒至醬汁收乾即成。

龍蝦膏乾炒龍蝦球

薯仔煮牛肉

4月4日行山的午餐。

特地去九龍城三友買的美國雪花手切牛肉, 配上三農果菜專門店的有機薯仔和洋蔥。醬汁則用上頭抽, 廣島牡蠣醬油和鰹魚醬油煮成。
薯仔煮牛肉

我喜歡吃那種煮得軟綿綿和沾滿醬汁的薯仔和洋蔥。

sardine with mentaiko stuffing, fettucine with tomato sauce

Sardine with mentaiko stuffing, fettucine with home-made tomato sauce

Cooking is fun because you can have your very own way on everything you cook and create your taste, without boundary. This time I added some japanese elements to this pasta - the sardines were stuffed with mentaiko (明太子), which is a marinated cod roe and also a common ingredient of Japanese cruisine.

I gave a dash of the uncooked roe on top of the pasta, as well as in the tomato sauce. The mentaiko delivered a complicated flavour of sweet, slightly spicy and fishiness.

trattoria NOBILDUCA - 2

We began with glasses of red wine for our dinner.

Carbonara
The grease of pancetta added a smoky aroma to the dish. Together with the fragrance of fresh egg yolk, this carbonara was incredible.
Grilled Australian Lamb and Pastry
While the lamb was juicy and fabulous, the pastry was certainly just as good. The pastry got a spinach and mozzarella cheese based stuffing. A wonderfully lickable, dense and sticky sauce was drizzled over the components.
Panna Cotta with Rasberry Sauce

trattoria NOBILDUCA, Shop 105, 1/F Ocean Centre, Harbour City, 5 Canton Road, Tsimshatsui, Hong Kong