Weekly Dinner Menu 員工每週晚餐菜單 — 烹飪指南

Ingredients / 材料

• 8 chicken thighs (bone-in or boneless), about 1–1.2 kg雞脾 8 隻（連骨或去骨），約 1–1.2 公斤
• 3 slices ginger (thick)薑 3 片（厚片）
• 4 cloves garlic, lightly crushed蒜頭 4 粒，輕輕拍扁
• 3 tbsp light soy sauce生抽 3 湯匙
• 1 tbsp dark soy sauce (for colour; optional)老抽 1 湯匙（上色用；可省略）
• 1 tbsp sugar糖 1 湯匙
• 1 tbsp Shaoxing wine or dry sherry (optional)紹興酒或乾雪利酒 1 湯匙（可省略）
• 250 ml water or chicken stock水或雞湯 250 毫升
• 1 tbsp cooking oil食用油 1 湯匙
• Spring onion, cut into sections (optional garnish)蔥，切段（可選，作裝飾）
• Pinch of white pepper白胡椒粉少許

Steps / 步驟

1. Pat chicken dry with paper towel. Optional: lightly salt and rest 5 minutes.用紙巾印乾雞脾。可選：輕輕撒鹽靜置 5 分鐘。
2. Heat oil in a pot or deep pan over medium heat. Add ginger and garlic; stir 30 seconds until fragrant.用鍋或深煎鑊以中火加熱油。下薑同蒜，炒約 30 秒至有香味。
3. Add chicken, skin side down if skin-on. Brown 3–4 minutes each side.下雞脾（有皮就皮向下）。每面煎 3–4 分鐘至微焦色。
4. Add light soy, dark soy, sugar, wine (if using), water/stock, and white pepper. Liquid should come about halfway up the chicken.加入生抽、老抽、糖、酒（如有）、水／湯同白胡椒。汁液大約浸到雞肉一半高度。
5. Bring to a gentle boil, then lower to medium-low. Cover and simmer 25–30 minutes, turning once halfway.煮至輕微滾起，然後轉中細火。蓋蓋炆25–30 分鐘，中途翻一次。
6. Uncover last 5 minutes if you want thicker sauce. Taste; add a little soy or sugar if needed.想汁濃啲就最後 5 分鐘揭蓋。試味；不足就加少少豉油或糖。
7. Rest 2 minutes. Garnish with spring onion if you have it. Serve with rice.靜置 2 分鐘。有蔥就灑上裝飾。配白飯一齊食。

Tips / 小貼士

• Do not use high heat for the whole time — sauce will burn and meat gets tough.唔好全程用大火 — 汁會焦，肉會韌。
• No dark soy? Skip it; colour will be lighter but taste is fine.冇老抽就唔使落；色會淡啲但味道一樣可以。
• Too salty? Add a splash of water and a pinch of sugar.太鹹？加少少水同少許糖。

Ingredients (4 people) / 材料（4 人）

• 2 cups jasmine rice (use the cup that comes with the rice cooker, or 320 g)茉莉香米 2 杯（用電飯煲附帶量杯，或 320 克）
• Water: about 2 cups (same cup), or to first knuckle above rice if using finger method水：約 2 杯（同一個杯），或用手指量水法至高過米面一個指節

Steps (rice cooker) / 步驟（電飯煲）

1. Rinse rice 2–3 times until water is mostly clear. Drain.洗米 2–3 次至水大致清澈。瀝乾。
2. Add rice and water to cooker. Level the rice.將米同水放入電飯煲。抹平米面。
3. Close lid, press Cook. When it switches to Warm, wait 10 more minutes before opening.蓋蓋，按煮飯。轉保溫後再等10 分鐘先開蓋。
4. Fluff with a spoon or chopsticks. Serve.用匙或筷子翻鬆。上桌。

Steps (stove pot) / 步驟（明火煲）

1. Rinse and drain rice. Add rice + water to a pot with a lid.洗米瀝乾。將米加水放入有蓋煲。
2. Bring to boil on medium-high, then turn to low. Cover tightly.中大火煮滾，然後轉細火。蓋實。
3. Cook 15 minutes without lifting lid. Turn off heat; rest covered 10 minutes. Fluff and serve.唔好揭蓋煮15 分鐘。熄火後蓋住靜置10 分鐘。翻鬆上桌。

Tips / 小貼士

• New to finger method: water should sit about 1 finger joint above the rice surface.唔熟手指量水法：水面大約高過米面一個指節。
• Too hard? Next time add 2–3 tbsp more water. Too soft? Use a little less.太硬？下次多加 2–3 湯匙水。太軟？少用水少少。

Ingredients / 材料

• 400–500 g bok choy (or choy sum), washed, cut into large pieces白菜（或菜心）400–500 克，洗淨，切大件
• 3 cloves garlic, sliced蒜頭 3 粒，切片
• 1 tbsp cooking oil食用油 1 湯匙
• ½ tsp salt (or to taste)鹽 ½ 茶匙（或按口味）
• 1 tbsp water (optional)水 1 湯匙（可選）
• Few drops sesame oil (optional)麻油幾滴（可選）

Steps / 步驟

1. Heat wok or large pan until hot (high heat). Add oil.鑊或大煎鍋燒熱（大火）。落油。
2. Add garlic; stir 10–15 seconds (do not burn).下蒜片；炒 10–15 秒（唔好炒焦）。
3. Add bok choy. Stir-fry 2–3 minutes. Add 1 tbsp water if pan is dry.下白菜。炒2–3 分鐘。鑊太乾就加 1 湯匙水。
4. Add salt. Stir until stems are just tender and leaves are bright green (about 1 more minute).落鹽。炒至莖部剛好軟、葉仲係翠綠（大約再 1 分鐘）。
5. Turn off heat. Optional sesame oil. Serve at once.熄火。可選加麻油。即刻上桌。

Tips / 小貼士

• Wet vegetables help steam a little — shake off excess water but do not need to dry completely.菜有少少水份有助蒸熟 — 甩掉多餘水就得，唔使完全抹乾。
• Overcooked bok choy turns soft and yellow — stop when still bright.煮太耐會軟同變黃 — 仲鮮綠就停火。

Ingredients / 材料

• 750 ml water or light chicken stock水或清雞湯 750 毫升
• 2 eggs, beaten雞蛋 2 隻，打散
• ½ tsp salt鹽 ½ 茶匙
• ½ tsp sesame oil麻油 ½ 茶匙
• 1 tsp light soy sauce (optional)生抽 1 茶匙（可選）
• Spring onion, chopped (optional)蔥，切碎（可選）
• 1 tsp cornflour mixed with 1 tbsp water (optional, for slight thickness)粟粉 1 茶匙拌 1 湯匙水（可選，令湯稍稠）

Steps / 步驟

1. Bring water/stock to a gentle boil on medium heat. Add salt and soy if using.中火將水／湯煮至輕微滾。落鹽同生抽（如有）。
2. Optional: stir in cornflour slurry; simmer 30 seconds until slightly thick.可選：倒入粟粉水，煮 30 秒至稍微稠。
3. Lower heat to medium-low. Slowly pour beaten egg in a thin stream while gently stirring one direction.轉中細火。慢慢將蛋液以幼線倒入，同時輕輕單向攪拌。
4. Turn off heat. Add sesame oil and spring onion. Serve.熄火。加麻油同蔥花。上桌。

Tips / 小貼士

• If heat is too high, egg turns into tough clumps. Gentle simmer is better.火太大，蛋會變硬塊。輕微滾更好。
• Stir slowly for long egg ribbons; stir faster for small bits.攪慢啲就有長蛋絲；攪快啲就變細碎。

Ingredients / 材料

• 400 g beef (flank, sirloin, or stir-fry strips), sliced thin against the grain牛肉 400 克（腩、西冷或炒牛肉片），逆紋切薄片
• 300 g broccoli, cut into florets西蘭花 300 克，切小朵
• 3 slices ginger薑 3 片
• 2 cloves garlic, minced蒜頭 2 粒，剁碎
• 1 tbsp cooking oil (+ 1 tsp for broccoli)食用油 1 湯匙（另加 1 茶匙炒西蘭花用）

Steps / 步驟

1. Mix beef with marinade. Rest 15 minutes.牛肉拌勻醃料。靜置15 分鐘。
2. Mix sauce in a small bowl.將芡汁材料在小碗拌勻。
3. Boil or steam broccoli 2–3 minutes until bright green; drain. (Or blanch in hot water.)西蘭花煮或蒸2–3 分鐘至翠綠；瀝乾。（或用熱水焯水。）
4. Heat wok high. Add 1 tbsp oil. Stir-fry beef 1–2 minutes until mostly brown; remove to a plate.大火燒鑊。落 1 湯匙油。炒牛肉1–2 分鐘至大致變色；盛起備用。
5. Same pan: a little more oil if dry. Ginger + garlic 15 seconds.同一鑊：太乾就加少少油。薑＋蒜炒 15 秒。
6. Return beef + broccoli. Pour sauce. Stir-fry 1–2 minutes until glossy. Serve.倒回牛肉同西蘭花。淋芡汁。炒1–2 分鐘至光亮。上桌。

Tips / 小貼士

• Slice beef thin when half-frozen — easier and more tender.半解凍時切牛肉更容易、更嫩。
• No oyster sauce? Use 1 extra tbsp soy + ½ tsp sugar.冇蠔油？多加 1 湯匙生抽＋½ 茶匙糖。
• Do not overcook beef after returning to pan — it gets chewy.牛肉倒回鑊後唔好炒太耐 — 會變韌。

Ingredients / 材料

• 3–4 cups cooked rice (cold, grains separated)熟飯 3–4 杯（凍，粒粒分開）
• 2 eggs, beaten雞蛋 2 隻，打散
• 2 spring onions, chopped蔥 2 條，切碎
• 2 tbsp cooking oil食用油 2 湯匙
• 1–1½ tbsp light soy sauce生抽 1–1½ 湯匙
• Pinch of salt and white pepper鹽同白胡椒粉少許

Steps / 步驟

1. Heat pan medium-high. Add 1 tbsp oil. Pour eggs; scramble softly; remove.中大火燒鑊。落 1 湯匙油。倒蛋液；輕輕炒熟；盛起。
2. Add remaining oil. Add rice. Break clumps; stir-fry 3–4 minutes until hot and loose.落餘下油。下飯。打散飯團；炒3–4 分鐘至熱同鬆散。
3. Add soy sauce, salt, pepper. Mix well.落生抽、鹽、胡椒。拌勻。
4. Return egg. Add spring onion. Stir 30–60 seconds. Taste and adjust. Serve.倒回雞蛋。下蔥花。炒 30–60 秒。試味調整。上桌。

Tips / 小貼士

• Fresh hot rice is sticky — cold rice fries better.新鮮熱飯太黏 — 凍飯炒得好啲。
• Use high heat and keep moving so rice does not burn on the bottom.用大火同不停翻動，唔好燒底。

Ingredients / 材料

• 2 cucumbers青瓜 2 條
• 1 tsp salt (for drawing water)鹽 1 茶匙（逼出水份）
• 2 tbsp rice vinegar (or white vinegar)米醋 2 湯匙（或白醋）
• 1 tsp sugar糖 1 茶匙
• 1 tsp light soy sauce (optional)生抽 1 茶匙（可選）
• 1 clove garlic, minced (optional)蒜頭 1 粒，剁碎（可選）
• Few drops sesame oil (optional)麻油幾滴（可選）

Steps / 步驟

1. Wash cucumbers. Smash lightly with a knife flat, or slice into sticks/rounds.洗淨青瓜。用刀面輕輕拍扁，或切條／片。
2. Toss with 1 tsp salt. Rest 5–10 minutes. Squeeze out liquid (optional but nicer).加 1 茶匙鹽拌勻。靜置5–10 分鐘。搾乾水份（可選但更好食）。
3. Mix vinegar, sugar, soy, garlic, sesame oil. Pour over cucumber. Toss. Serve cold.拌勻醋、糖、豉油、蒜、麻油。淋上青瓜。拌勻。凍食。

Tips / 小貼士

• Make just before eating so it stays crunchy.食前先整，保持爽脆。
• Too sour? Add a pinch more sugar.太酸？再加少許糖。

Ingredients / 材料

• 4 white fish fillets (cod, basa, or similar), about 150 g each白色魚柳 4 塊（鱈魚、巴沙魚或類似），每塊約 150 克
• ½ tsp salt + pinch of pepper鹽 ½ 茶匙＋胡椒少許
• 2–3 tbsp flour (for light coating; optional)麵粉 2–3 湯匙（薄薄裹粉；可選）
• 2 tbsp cooking oil or butter for pan煎鑊用油或牛油 2 湯匙
• 30 g butter (for sauce)牛油 30 克（做汁）
• Juice of ½ lemon (+ lemon slices to serve)半個檸檬汁（另加檸檬片上桌）
• 1 tbsp chopped parsley or spring onion (optional)歐芹或蔥碎 1 湯匙（可選）

Steps / 步驟

1. Pat fish very dry. Season both sides with salt and pepper. Optional light flour coat; shake off excess.將魚印得非常乾。兩面撒鹽胡椒。可選薄薄裹粉；抖走多餘粉。
2. Heat pan medium. Add oil. When hot, place fillets. Do not move for 3–4 minutes.中火燒鑊。落油。熱後下魚柳。唔好郁動3–4 分鐘。
3. Flip carefully. Cook other side 2–4 minutes until opaque and flakes easily. Remove to plate.小心翻面。另一面煮2–4 分鐘至變白、輕易用叉散開。盛起。
4. Lower heat. Add butter to same pan. When melted, add lemon juice. Swirl 20–30 seconds.轉細火。同一鑊落牛油。溶後加檸檬汁。輕輕轉鑊 20–30 秒。
5. Pour sauce over fish. Garnish. Serve.將汁淋上魚。加裝飾。上桌。

Tips / 小貼士

• Dry fish = better browning and less sticking.魚乾＝煎得更香、少黏鑊。
• If fillet is thick, finish with lid on for 1 minute on low heat.魚柳厚就蓋蓋細火再 1 分鐘。
• Frozen fish: thaw fully in fridge and dry well first.急凍魚：雪櫃完全解凍後印乾。

Ingredients / 材料

• 800 g potatoes, peeled, cut into even chunks薯仔 800 克，去皮，切均勻大塊
• 60–80 ml milk (warm)牛奶 60–80 毫升（暖）
• 30–40 g butter牛油 30–40 克
• ¾ tsp salt (or to taste)鹽 ¾ 茶匙（或按口味）
• Pinch of white pepper白胡椒粉少許

Steps / 步驟

1. Put potatoes in pot, cover with cold water, add a pinch of salt. Bring to boil on medium-high, then medium. Cook 15–18 minutes until a fork goes in easily.薯仔放入煲，浸過冷水，加少許鹽。中大火煮滾，轉中火。煮15–18 分鐘至叉輕易插穿。
2. Drain well. Return to pot on low heat 30 seconds to dry steam off.瀝乾。放回煲細火 30 秒蒸走水氣。
3. Mash until smooth. Add butter, then warm milk a little at a time. Season. Serve.壓成蓉。加牛油，再分次加暖牛奶。調味。上桌。

Tips / 小貼士

• Do not over-mash with a blender — can turn gluey. Use masher or fork.唔好用攪拌機打太耐 — 會變膠質。用壓薯器或叉。
• Warm milk mixes smoother than cold milk.暖牛奶比凍牛奶拌得更滑。

Ingredients / 材料

• 1 small lettuce head or mixed salad leaves, washed and dried生菜 1 細棵或雜沙律菜，洗淨瀝乾
• 1 tomato, cut into wedges番茄 1 個，切角
• ½ cucumber, sliced青瓜半條，切片
• 1 small carrot, grated or thin strips (optional)紅蘿蔔 1 細條，刨絲或切幼條（可選）

Steps / 步驟

1. Tear leaves into bite-size pieces. Put all vegetables in a large bowl.將菜葉撕成一口大小。所有蔬菜放入大碗。
2. Shake or whisk dressing. Pour over salad just before serving. Toss lightly.搖勻或攪勻醬汁。上桌前先淋上。輕輕拌勻。

Tips / 小貼士

• Dress at the last minute so leaves stay crisp.最後先落醬，菜葉先保持爽脆。
• No lettuce? Use shredded cabbage.冇生菜？用椰菜絲代替。

Ingredients / 材料

• 1 tbsp oil or butter油或牛油 1 湯匙
• 1 small onion, chopped洋蔥 1 細個，切碎
• 4–5 ripe tomatoes, chopped (or 1 can chopped tomatoes, 400 g)熟番茄 4–5 個，切碎（或罐裝切粒番茄 1 罐，400 克）
• 500–600 ml water or stock水或湯 500–600 毫升
• ½ tsp salt + pinch of sugar鹽 ½ 茶匙＋糖少許
• Pinch of black pepper黑胡椒少許
• Optional: 2 tbsp cream or milk at the end可選：最後加忌廉或牛奶 2 湯匙

Steps / 步驟

1. Heat oil medium. Soften onion 5 minutes (do not brown hard).中火加熱油。炒軟洋蔥5 分鐘（唔好炒得太焦）。
2. Add tomatoes. Cook 5–7 minutes until soft and juicy.下番茄。煮5–7 分鐘至軟同出水。
3. Add water/stock. Simmer 10–12 minutes.加水／湯。慢煮10–12 分鐘。
4. Mash with spoon or blend until smooth (careful if hot). Season with salt, sugar, pepper.用匙壓蓉或攪拌至滑（熱湯小心）。用鹽、糖、胡椒調味。
5. Optional cream. Serve.可選加忌廉。上桌。

Tips / 小貼士

• Canned tomatoes are fine and often sweeter.罐裝番茄完全可以用，而且往往更甜。
• Too acidic? Extra pinch of sugar helps.太酸？再加少許糖有幫助。

Ingredients / 材料

• 400 g pork (shoulder or loin), bite-size cubes豬肉 400 克（梅頭或柳），切一口大小方塊
• ½ onion, chunks洋蔥半個，切大件
• ½ green pepper + ½ red pepper, chunks青椒半個＋紅椒半個，切大件
• 1 small carrot, thin slices (optional)紅蘿蔔 1 細條，切薄片（可選）
• Oil for frying油（炸／煎用）

Steps / 步驟

1. Mix pork with egg, cornflour, salt until coated.豬肉拌雞蛋、粟粉、鹽至均勻裹住。
2. Mix sauce in a bowl.碗裡拌勻醬汁。
3. Heat oil in pan (medium-high). Fry pork in batches until golden, 4–6 minutes. Drain on paper. (For less oil: pan-fry with 3–4 tbsp oil, turning often.)中大火加熱油。分批炸豬肉至金黃，4–6 分鐘。紙巾吸油。（想少油：用 3–4 湯匙油煎，經常翻面。）
4. Pour out extra oil, leave 1 tbsp. Stir-fry onion and peppers 2 minutes.倒走多餘油，留 1 湯匙。炒洋蔥同椒2 分鐘。
5. Return pork. Pour sauce. Stir on high until thick and shiny, 1–2 minutes. Serve.倒回豬肉。淋醬。大火炒至稠同光亮，1–2 分鐘。上桌。

Tips / 小貼士

• Sauce should taste sweet first, then sour — adjust sugar/vinegar to your taste.醬汁應該先甜後酸 — 按口味調糖／醋。
• Keep vegetables slightly crunchy.蔬菜保持微脆。

Ingredients (4 people) / 材料（4 人）

• 2 cups jasmine rice (use the cup that comes with the rice cooker, or 320 g)茉莉香米 2 杯（用電飯煲附帶量杯，或 320 克）
• Water: about 2 cups (same cup), or to first knuckle above rice if using finger method水：約 2 杯（同一個杯），或用手指量水法至高過米面一個指節

Steps (rice cooker) / 步驟（電飯煲）

1. Rinse rice 2–3 times until water is mostly clear. Drain.洗米 2–3 次至水大致清澈。瀝乾。
2. Add rice and water to cooker. Level the rice.將米同水放入電飯煲。抹平米面。
3. Close lid, press Cook. When it switches to Warm, wait 10 more minutes before opening.蓋蓋，按煮飯。轉保溫後再等10 分鐘先開蓋。
4. Fluff with a spoon or chopsticks. Serve.用匙或筷子翻鬆。上桌。

Steps (stove pot) / 步驟（明火煲）

1. Rinse and drain rice. Add rice + water to a pot with a lid.洗米瀝乾。將米加水放入有蓋煲。
2. Bring to boil on medium-high, then turn to low. Cover tightly.中大火煮滾，然後轉細火。蓋實。
3. Cook 15 minutes without lifting lid. Turn off heat; rest covered 10 minutes. Fluff and serve.唔好揭蓋煮15 分鐘。熄火後蓋住靜置10 分鐘。翻鬆上桌。

Tips / 小貼士

• New to finger method: water should sit about 1 finger joint above the rice surface.唔熟手指量水法：水面大約高過米面一個指節。
• Too hard? Next time add 2–3 tbsp more water. Too soft? Use a little less.太硬？下次多加 2–3 湯匙水。太軟？少用水少少。

Ingredients / 材料

• 400 g green beans, ends trimmed, cut in half四季豆 400 克，剪去頭尾，切半
• 2 cloves garlic, sliced蒜頭 2 粒，切片
• 1 tbsp oil油 1 湯匙
• ½ tsp salt鹽 ½ 茶匙
• 2 tbsp water水 2 湯匙
• 1 tsp light soy sauce (optional)生抽 1 茶匙（可選）

Steps / 步驟

1. Heat pan medium-high. Oil + garlic 10 seconds.中大火燒鑊。油＋蒜 10 秒。
2. Add beans. Stir-fry 2 minutes.下豆子。炒2 分鐘。
3. Add water. Cover 3–4 minutes until beans are tender-crisp.加水。蓋蓋3–4 分鐘至豆子嫩脆剛好。
4. Uncover. Add salt and soy. Stir-fry 1 minute to dry a little. Serve.揭蓋。落鹽同豉油。再炒 1 分鐘收乾少少。上桌。

Tips / 小貼士

• Beans should still be bright green. Soft and dull = overcooked.豆子應仲係鮮綠。軟同暗啞＝煮太耐。

Ingredients / 材料

• 800 ml chicken stock or water + stock cube雞湯 800 毫升，或水＋湯塊
• 50 g firm tofu, thin strips硬豆腐 50 克，切幼條
• 3–4 dried black fungus (wood ear), soaked and sliced (or fresh mushrooms)乾雲耳 3–4 朵，浸軟切片（或新鮮蘑菇）
• 1 egg, beaten雞蛋 1 隻，打散
• 2 tbsp black vinegar (or rice vinegar to taste)黑醋 2 湯匙（或米醋按口味）
• 1 tbsp light soy sauce生抽 1 湯匙
• ½–1 tsp white pepper (start small)白胡椒粉 ½–1 茶匙（由少開始）
• ½ tsp salt鹽 ½ 茶匙
• 2 tbsp cornflour + 3 tbsp water (slurry)粟粉 2 湯匙＋水 3 湯匙（芡）
• Spring onion / sesame oil optional蔥／麻油可選
• Optional: few strips of cooked shredded chicken or bamboo shoots可選：少許熟雞絲或筍絲

Steps / 步驟

1. Bring stock to boil medium. Add mushrooms/fungus and tofu (and optional chicken). Simmer 5 minutes.中火將湯煮滾。下蘑菇／雲耳同豆腐（同可選雞肉）。煮5 分鐘。
2. Season with soy, salt, white pepper.用生抽、鹽、白胡椒調味。
3. Stir slurry; pour in while stirring until soup thickens slightly.拌勻芡；邊攪邊倒入至湯稍稠。
4. Slowly pour egg while stirring gently.慢慢倒蛋，輕輕攪拌。
5. Turn off heat. Add vinegar (and sesame oil / spring onion). Taste: should be peppery and sour. Adjust. Serve hot.熄火。加醋（同麻油／蔥）。試味：應有胡椒辣同酸。調整。熱食。

Tips / 小貼士

• Add vinegar at the end so the sharp taste stays.最後先加醋，酸味先保留得住。
• White pepper is important for “hot” — add carefully.白胡椒係「辣」嘅關鍵 — 小心加。

Ingredients / 材料

• 400 g spaghetti意粉 400 克
• 300–400 g minced beef (or pork)免治牛肉（或豬）300–400 克
• 1 onion, chopped洋蔥 1 個，切碎
• 2 cloves garlic, minced蒜頭 2 粒，剁碎
• 1 can chopped tomatoes (400 g) or passata罐裝切粒番茄 1 罐（400 克）或番茄蓉
• 1 tbsp tomato paste (optional)番茄膏 1 湯匙（可選）
• 1 tbsp oil油 1 湯匙
• 1 tsp salt + pinch of sugar + black pepper鹽 1 茶匙＋糖少許＋黑胡椒
• ½ tsp dried oregano or mixed herbs (optional)乾牛至草或混合香草 ½ 茶匙（可選）
• Parmesan or grated cheese optional巴馬臣或芝士碎可選

Steps / 步驟

1. Sauce: heat oil medium. Soften onion 5 minutes. Add garlic 30 seconds.醬：油中火加熱。炒軟洋蔥5 分鐘。下蒜 30 秒。
2. Add mince. Break up; cook until brown, 6–8 minutes.下免治。打碎；煮至變啡，6–8 分鐘。
3. Add tomatoes, tomato paste, herbs, salt, sugar, pepper. Simmer 15–20 minutes, stirring often. Add a splash of water if too thick.下番茄、番茄膏、香草、鹽、糖、胡椒。慢煮15–20 分鐘，經常攪拌。太稠就加少少水。
4. Pasta: boil large pot of salted water. Cook spaghetti per packet time (usually 9–11 minutes) until al dente. Drain (save a little pasta water).意粉：大煲鹽水煮滾。按包裝時間煮意粉（通常9–11 分鐘）至有咬口。瀝乾（留少少麵水）。
5. Toss pasta with sauce (a spoon of pasta water helps it cling). Serve with cheese if available.意粉同醬拌勻（一匙麵水有助醬黏住）。有芝士就灑上。上桌。

Tips / 小貼士

• Salt the pasta water — it seasons the noodles.水要落鹽 — 係為麵調味。
• Do not rinse pasta after draining for this dish.呢道菜瀝乾後唔好沖水。

Ingredients / 材料

• 1 baguette or half loaf, sliced法包 1 條或半條麵包，切片
• 60 g soft butter軟牛油 60 克
• 2–3 cloves garlic, minced蒜頭 2–3 粒，剁碎
• Pinch of salt鹽少許
• Optional parsley歐芹可選

Steps / 步驟

1. Mix butter, garlic, salt (and parsley).拌勻牛油、蒜、鹽（同歐芹）。
2. Spread on cut sides of bread.塗在麵包切面。
3. Bake 180°C for 8–10 minutes until edges are golden. Or toast under grill carefully 3–5 minutes. Serve warm.180°C 焗 8–10 分鐘至邊緣金黃。或用面火小心烤 3–5 分鐘。趁熱食。

Tips / 小貼士

• Watch closely under grill — burns fast.用面火要睇實 — 好易燒焦。
• No oven? Toast bread first, then spread garlic butter while hot.冇焗爐？先烤麵包，趁熱塗蒜蓉牛油。

Ingredients / 材料

• 1 romaine / cos lettuce (or iceberg), washed, torn羅馬生菜／哥斯生菜（或玻璃生菜）1 棵，洗淨撕開
• ½ cup croutons (or toasted bread cubes)麵包丁半杯（或烤麵包粒）
• 3–4 tbsp ready Caesar dressing (or mix: mayo 3 tbsp + 1 tsp lemon + ½ tsp mustard + pinch garlic powder + salt)現成凱撒醬 3–4 湯匙（或自製：蛋黃醬 3 湯匙＋檸檬汁 1 茶匙＋芥末 ½ 茶匙＋蒜粉少許＋鹽）
• Grated cheese optional芝士碎可選
• Optional: cooked chicken strips可選：熟雞絲

Steps / 步驟

1. Put dry lettuce in bowl.將乾生菜放入碗。
2. Add dressing; toss lightly.加醬；輕輕拌勻。
3. Top with croutons and cheese. Serve at once.灑上面包丁同芝士。即刻上桌。

Tips / 小貼士

• Leaves must be dry or dressing will be watery.菜葉一定要乾，唔係醬會變稀。
• Add croutons last so they stay crunchy.最後先加面包丁，保持脆。

Ingredients / 材料

• 1 whole chicken, about 1.5 kg (or 8–10 bone-in thighs if easier)全雞 1 隻，約 1.5 公斤（或連骨雞脾 8–10 隻，較易處理）
• 2 tbsp oil or soft butter油或軟牛油 2 湯匙
• 1 tsp salt + ½ tsp black pepper鹽 1 茶匙＋黑胡椒 ½ 茶匙
• 1 tsp dried mixed herbs (or rosemary/thyme)乾混合香草 1 茶匙（或迷迭香／百里香）
• 1 lemon, halved (optional)檸檬 1 個，切半（可選）
• 4 garlic cloves, smashed (optional)蒜頭 4 粒，拍扁（可選）

Steps (whole chicken) / 步驟（全雞）

1. Heat oven to 200°C. Pat chicken dry inside and out.焗爐預熱至200°C。雞內外印乾。
2. Rub oil/butter all over. Season with salt, pepper, herbs. Put lemon/garlic inside cavity if using.全身擦油／牛油。撒鹽、胡椒、香草。有檸檬／蒜就放入雞肚。
3. Place breast-up in roasting tray. Roast 20 minutes at 200°C.胸向上放入烤盤。200°C 焗 20 分鐘。
4. Lower to 180°C. Roast another 40–55 minutes until juices run clear at the thickest thigh (or 75°C inside if you have a thermometer).轉180°C。再焗40–55 分鐘至最厚雞脾位置汁清（或有溫度計測內部 75°C）。
5. Rest uncovered 10–15 minutes before carving. Serve.唔蓋靜置10–15 分鐘先切。上桌。

Steps (thighs only) / 步驟（只用雞脾）

1. Season thighs. Oven 200°C for 35–45 minutes until cooked through and skin crisp. Rest 5 minutes.雞脾調味。焗爐200°C 焗 35–45 分鐘至熟透、皮脆。靜置 5 分鐘。

Tips / 小貼士

• Dry skin = crispier roast.皮乾＝焗得更脆。
• Resting keeps meat juicy — do not skip.靜置令肉汁保留 — 唔好跳過。
• If breast browns too fast, tent loosely with foil.雞胸上色太快，就用錫箔紙鬆鬆蓋住。

Ingredients / 材料

• 600 g potatoes, peeled, 3–4 cm chunks薯仔 600 克，去皮，切 3–4 厘米塊
• 3–4 carrots, peeled, chunky sticks紅蘿蔔 3–4 條，去皮，切粗條
• 2–3 tbsp oil油 2–3 湯匙
• ¾ tsp salt + pepper鹽 ¾ 茶匙＋胡椒
• Optional: paprika or dried herbs可選：辣椒粉或乾香草

Steps / 步驟

1. Toss vegetables with oil, salt, pepper (herbs).蔬菜拌油、鹽、胡椒（香草）。
2. Spread in one layer on a tray (do not crowd).平鋪在烤盤一層（唔好擠）。
3. Roast 200°C for 40–50 minutes, turning once halfway, until golden and soft inside.200°C 焗 40–50 分鐘，中途翻一次，至金黃同內軟。

Tips / 小貼士

• Crowded tray = steamed, soft, pale. Use two trays if needed.太擠＝蒸熟、軟、冇色。需要就用兩個盤。
• Parboil potatoes 8 minutes first for extra fluffiness (optional).想更鬆軟可先焯薯仔 8 分鐘（可選）。

Ingredients / 材料

• 400 g broccoli florets西蘭花小朵 400 克
• Pinch of salt鹽少許
• Optional: drizzle of oil or oyster sauce after cooking可選：煮後淋少少油或蠔油

Steps / 步驟

1. Bring water to boil in steamer or pot.蒸籠或煲將水煮滾。
2. Steam broccoli 4–6 minutes until bright green and just tender. (Or boil 3–4 minutes; drain well.)蒸西蘭花4–6 分鐘至翠綠剛好軟。（或水滾煮 3–4 分鐘；瀝乾。）
3. Sprinkle salt. Optional sauce. Serve.撒鹽。可選加醬。上桌。

Tips / 小貼士

• Stop while still bright — grey-green means too long.仲鮮綠就停 — 灰綠色即係煮太耐。

Ingredients / 材料

• 1 can sweet corn (cream style if available) or 300 g kernels + 2 tbsp milk甜玉米 1 罐（有忌廉式更好）或玉米粒 300 克＋牛奶 2 湯匙
• 600 ml water or stock水或湯 600 毫升
• 1 egg, beaten (optional)雞蛋 1 隻，打散（可選）
• 1 tbsp cornflour + 2 tbsp water粟粉 1 湯匙＋水 2 湯匙
• ½ tsp salt + pinch of white pepper鹽 ½ 茶匙＋白胡椒少許
• Spring onion optional蔥可選

Steps / 步驟

1. Heat corn + water/stock medium until simmering, 5–8 minutes.中火加熱玉米＋水／湯至輕微滾，5–8 分鐘。
2. Season. Stir in slurry to thicken lightly.調味。倒入芡令湯稍稠。
3. Optional: drizzle egg while stirring for egg ribbons.可選：邊攪邊淋蛋做蛋花。
4. Taste; adjust salt. Add spring onion. Serve.試味；調鹽。加蔥。上桌。

Tips / 小貼士

• Cream-style corn makes thicker, sweeter soup with less work.忌廉式玉米令湯更稠更甜，功夫更少。

Ingredients / 材料

• 800 g chicken pieces (thighs best), bite-size雞肉件 800 克（雞脾最好），切一口大小
• 1 onion, sliced洋蔥 1 個，切片
• 2 potatoes, cubed薯仔 2 個，切粒
• 1 carrot, cubed (optional)紅蘿蔔 1 條，切粒（可選）
• 2–3 tbsp mild curry powder (or 1 mild curry paste block)溫和咖喱粉 2–3 湯匙（或溫和咖喱磚 1 塊）
• 1 tbsp oil油 1 湯匙
• 400 ml water or thin coconut milk (milder/sweeter)水或稀椰漿 400 毫升（更溫和／甜）
• 1 tsp salt (to taste)鹽 1 茶匙（按口味）
• ½ tsp sugar糖 ½ 茶匙
• Optional: 1 clove garlic, 2 slices ginger可選：蒜頭 1 粒、薑 2 片

Steps / 步驟

1. Heat oil medium. Soften onion (and garlic/ginger) 3–4 minutes.中火加熱油。炒軟洋蔥（同蒜／薑）3–4 分鐘。
2. Add curry powder; stir 30–60 seconds until fragrant (do not burn).下咖喱粉；炒30–60 秒至有香味（唔好炒焦）。
3. Add chicken; coat and cook 5 minutes.下雞；拌勻煮5 分鐘。
4. Add potato, carrot, water/coconut milk. Bring to simmer.下薯仔、紅蘿蔔、水／椰漿。煮至輕微滾。
5. Cover, medium-low, cook 25–30 minutes until chicken is cooked and potato soft. Stir now and then.蓋蓋，中細火煮25–30 分鐘至雞熟、薯軟。間中攪拌。
6. Season with salt and sugar. Sauce should be mild and not too spicy. Serve with rice.用鹽同糖調味。醬汁應溫和唔太辣。配飯食。

Tips / 小貼士

• Mild = use mild curry powder; start with less and add more after tasting.溫和＝用溫和咖喱粉；由少開始，試味後再加。
• Too thick? Add water. Too thin? Simmer uncovered 5 minutes.太稠？加水。太稀？揭蓋再煮 5 分鐘。
• Coconut milk makes it gentler for people who dislike strong spice.椰漿令味道更溫和，適合唔鍾意好辣嘅人。

Ingredients (4 people) / 材料（4 人）

• 2 cups jasmine rice (use the cup that comes with the rice cooker, or 320 g)茉莉香米 2 杯（用電飯煲附帶量杯，或 320 克）
• Water: about 2 cups (same cup), or to first knuckle above rice if using finger method水：約 2 杯（同一個杯），或用手指量水法至高過米面一個指節

Steps (rice cooker) / 步驟（電飯煲）

1. Rinse rice 2–3 times until water is mostly clear. Drain.洗米 2–3 次至水大致清澈。瀝乾。
2. Add rice and water to cooker. Level the rice.將米同水放入電飯煲。抹平米面。
3. Close lid, press Cook. When it switches to Warm, wait 10 more minutes before opening.蓋蓋，按煮飯。轉保溫後再等10 分鐘先開蓋。
4. Fluff with a spoon or chopsticks. Serve.用匙或筷子翻鬆。上桌。

Steps (stove pot) / 步驟（明火煲）

1. Rinse and drain rice. Add rice + water to a pot with a lid.洗米瀝乾。將米加水放入有蓋煲。
2. Bring to boil on medium-high, then turn to low. Cover tightly.中大火煮滾，然後轉細火。蓋實。
3. Cook 15 minutes without lifting lid. Turn off heat; rest covered 10 minutes. Fluff and serve.唔好揭蓋煮15 分鐘。熄火後蓋住靜置10 分鐘。翻鬆上桌。

Tips / 小貼士

• New to finger method: water should sit about 1 finger joint above the rice surface.唔熟手指量水法：水面大約高過米面一個指節。
• Too hard? Next time add 2–3 tbsp more water. Too soft? Use a little less.太硬？下次多加 2–3 湯匙水。太軟？少用水少少。

Ingredients / 材料

• ½ large cabbage, shredded or bite-size pieces (about 400–500 g)大椰菜半個，切絲或一口大小（約 400–500 克）
• 2 cloves garlic, sliced蒜頭 2 粒，切片
• 1 tbsp oil油 1 湯匙
• ½ tsp salt鹽 ½ 茶匙
• 1 tbsp water水 1 湯匙
• 1 tsp light soy sauce (optional)生抽 1 茶匙（可選）

Steps / 步驟

1. Heat pan high. Oil + garlic 10 seconds.大火燒鑊。油＋蒜 10 秒。
2. Add cabbage. Stir-fry 2 minutes.下椰菜。炒2 分鐘。
3. Add water; cover 2–3 minutes.加水；蓋蓋2–3 分鐘。
4. Uncover; add salt and soy. Stir until just tender, still a little crunch. Serve.揭蓋；落鹽同豉油。炒至剛好軟、仲有少少爽口。上桌。

Tips / 小貼士

• Cabbage shrinks a lot — it looks like too much at the start.椰菜會縮好多 — 開始睇落好似好多。

Ideas (pick 2–3) / 建議（選 2–3 種）

• Banana, apple, orange, watermelon, grapes, pear香蕉、蘋果、橙、西瓜、提子、啤梨
• Wash well. Peel/cut as needed. Serve chilled if possible.洗乾淨。按需要去皮／切。可以就凍食。

Tips / 小貼士

• Cut apple/pear last and add a little lemon juice if you want less browning.蘋果／啤梨最後先切，想少氧化就加少少檸檬汁。
• Remove grape stems; serve in a bowl for easy sharing.提子去梗；放碗方便分享。