I didn't  have time to update this blog for quite a while because my work kept me busy. Our workshop didn't close during Chinese New Year, that's why.Last ...

此食譜由 廚藝新天地 Cookery.com.hk 提供，如轉載，請列明出處1.  茨仔200g 加清水及少許鹽烚稔。隔去水份，趁熱搓爛，加 1/4茶匙塩、胡椒粉、牛油5g、旦黄半只攪勻2.  加適量麪...

If you ask me which is the most popular dish among our students, no matter which country they're from; for sure I can give you the answer right away, is this one ----&n...

食譜設計及示範：廚藝新天地 Cookery.com.hk圖片請參阅干燒伊麵製作過程1. 大伊麪一個，用大滚水灼軟，撈起過冷河。瀝干，剪斷2. 燒紅鑊，加少量油，加 2 只冬菇 (切絲) 兜勻，注入1杯清湯3....

食譜設計及示範：廚藝新天地 Cookery.com.hk圖片請參阅中菜入門班 1.  水大滚把熟麪餅1個(约150 克)放入，收小火。即時用双筷把麪鬆開，撈起散熱做型。2. 鑊大红，加油倒起，把麪...

食譜設計及示範：廚藝新天地圖片請參閱"中菜入門班"1. 冬瓜去皮及囊，淨肉計240克，切件蒸約10分鐘至稔，攪茸2. 急凍熟蟹肉解凍，按干水份后取60克放碗中，加大滾水浸约1分鐘至熱3...

I've to say thanks to all the students who have took photos during the bakery courses. Students usually complain that I don't have much bakery photos in my company ...

 鐵鍋缽酒焗生蚝食譜設計及示範：廚藝新天地圖片請參閱"中菜入門班"1. 把羌片40克，蒜頭3粒炸香撈起，洋葱絲150克拉油2. 生蚝 8只，用生粉洗淨。飛水後吸干水份，洒胡椒粉及...

Where's the 茘芋扣肉gone???? Why the series of photos end there?It's because my students and I were busy in aligning the pork and taro inside the bowls, there's no e...

荔芋扣肉：小菜例牌份量食譜設計及示範，由廚藝新天地提供。1. 腩肉8両，原件煲45至60分鐘至筷子可插過，撈起。立刻搽老抽上色2. 猛鑊猛油把腩肉炸至皮鬆化，撈起啤水3. 把腩肉改至合適寬度...