Pan-fried Pomfret with Peach Sauce 蜜核煎倉魚

Crusty pan-fried fish with sweet and sour sauce. It is a classic flavour but with fruit instead of ketchup.

INGREDIENTS:

1 Pomfret, gutted

1 Canned Peach

1 tablespoon Cornstarch

2 tablespoon White Vinegar

Salt

Vegetable Oil (for frying)

DIRECTION:

1. Rub both sides and inside of the fish with a generous amount of salt; leave it for 15 minutes.

2. Heat up about 4 tablespoons vegetable oil over medium heat. Slide the fish onto the pan. Fry it until the skin is crispy; about 10 minutes. Turn the fish over and fry for another 10 minutes.

3. Meanwhile, pour the canned peach in a small pot with the syrup. Add cornstarch and white vinegar. Heat it up over high heat. Once the peach is slightly heat through, remove them from the pot.

4. continuously boil the syrup until it is thick enough to your liking. Turn off the heat; set aside.

5. Transfer the cooked fish onto a serving plate. Top it with peaches. Pour the syrup over.  It is delicious to serve it with steamed rice.

Easy Homemade Peach Tea 自製蜜桃茶

INGREDIENTS:

4 Peaches

5 Earl Grey Tea Bags

3 Litre Water

2/3 cup Sugar

2 sprigs Mint

DIRECTION:

Seasonal Peach and Ginger Vinaigrette | 蜜桃薑沙拉醬汁

When you have some overly ripe peaches, this salad dressing will be a good idea to use them up.  You can always taste the peaches before adding agave syrup so that you can have a better control of the sweetness.  This dressing is best to go with bitter greens such as kale, arugula, and spinach.

INGREDIENTS:

1 Peach, pitted

Salad Green

Thumb size of Ginger, fresh, peeled

3 tablespoons Olive Oil

1 tablespoon Agave Syrup

1 tablespoon White Vinegar

1 teaspoon Poppy Seeds

Small pinch of Sea Salt

材料：

1 個  桃，去核

沙律菜

一節  薑，去皮

3 湯匙  橄欖油

1 湯匙  龍舌蘭蜜

1 湯匙  白醋

1 茶匙  罌粟籽

少撮  海鹽

DIRECTION  做法：

1. In a blender, add all ingredients.  Process until the mixture until it becomes smooth.  Drizzle on the salad before serving.

1. 在攪拌器內加入所有材料，攪拌直至其變成汁料。

Pan fried T-bone Pork Chop with Seasonal Peach | 香煎T骨豬扒配時令蜜桃

Last week we went to visit an orchard to pick fresh peaches with our friend.  The kids were so excited when they saw the round and plump peaches on the branches.  They were running under the trees, trying to look for a big peach to savour.  My friend and I also went through the branches, looking for the peaches were big but not too ripe.  

Perhaps it might not be the season, many of the peaches were still rather small and tough.  Though we had a great time hanging out at the orchard.

Pan fried T-bone Pork Chop with Seasonal Peach

香煎T骨豬扒配時令蜜桃

INGREDIENTS:

2 pcs T-bone Pork Chops (about 1/2 inch)

2 Peaches

1/4 Green Lettuce

1 cup Sweet Pea

Vegetable Oil

Salt and Black Pepper

材料：

2 塊  T骨豬扒 (若半吋厚)

2 個  桃

1/4 棵  生菜

1 杯  甜豆

菜油

鹽和黑椒

MARINADE:

3 tablespoons Soy Sauce

1 tablespoon Sugar

2 tablespoons Chinese Cooking Rice Wine

1/3 teaspoon White Pepper, ground

醃料：

3 湯匙  豉油

1 湯匙  糖

2 湯匙  米酒

1/3 茶匙  白胡椒粉

DIRECTION 做法:

1. In a mixing bowl, combine the pork chops and marinade together.  With hand, gently coat the meat with the marinade.  Cover, leave the pork chop in the fridge over night.

1. 在一只碗內，加入豬扒和醃料。用手把其拌勻，用保鮮紙包好；放入雪櫃一晚待用。

2. Cut the peach along the line with a knife.  Twist gently to split open the peach.  Remove the pit, and cut the peach into wedges.  Set them aside.

2. 用刀沿線切開桃，捻開兩邊。取出核，把核肉切片。

3. Heat up 2 tablespoons of vegetable oil in a pan over high heat.  Place the pork chop in the pan and fry them until slightly brown; about 6-8 minutes.

3. 在易潔鍋內下兩湯匙菜油，用大火燒熱。下豬扒煎至金黃，若6-8分鐘。

4. Flip them over, and fry for another 6-8 minutes.  When they are done, transfer them onto a plate.  Cover and set aside.

4. 豬扒翻面，再多煎6-8分鐘。起鍋，用錫紙包好保暖。

5. In the same pan (without cleaning), add the sweet peas.  Stir fry them until half cooked; about 3 minutes.

5. 在同一只鍋內直接下甜豆，炒至半熟；若3分鐘。

6. Add peach slices.  Sprinkle with some black pepper and salt to taste.  Continue to cook them over high heat until the sweet peas are cooked and the peaches are slightly soft; about 2 minutes.  Remove them from the heat.

7. To serve, place the pork chops on top of the green lettuce.  Then, spoon the sweet peas and peach around the pork chops.

6. 下桃、黑椒和鹽。繼續炒至甜豆熟透和桃熱透；若2分鐘。離火。

7. 在碟上舖上菜葉，放上豬扒，再把桃和甜豆淋上面。

Knead less Peach Glazed Bread (Father's Day recipe) | 免揉蜜桃麵包 － 父親節食譜

Knead less Peach Glazed Bread (Father's Day recipe)

免揉蜜桃麵包 － 父親節食譜

Ingredients for Dough: (4 peach bread, 6" each)

4 cups Flour (2 cups Whole Wheat + 2 cups White Flour)

2 cups Whole Milk

1/2 cup Vegetable Oil

8 gram Instant Bread Yeast

1 tablespoon Baking Powder

Ingredients for Raisin mixture:

1/3 cup Raisins

1/4 cup Sugar

1 teaspoon Vanilla Extract

1/2 teaspoon Ground Cinnamon

1/8 teaspoon Ground Nutmeg

Ingredients for Peach Glaze topping:

3 Peaches, pitted and thinly sliced

90 gram Brown Sugar

70 gram Unsalted Butter, room temperature

1/2 teaspoon Ground Cinnamon

麵糰材料:

4 杯   麵粉 (2 杯白麵粉 + 2 杯全麥麵粉)

2 杯   全脂奶

1/2 杯   菜油

8 克   快速麵包功酵母

1 湯匙   泡打粉

提子乾餡材料:

1/3 杯   黑提子乾

1/4 杯   糖

1 茶匙   雲呢拿香油

1/2 茶匙   肉桂粉

1/8 茶匙   荳寇粉

蜜桃層材料:

3 桃, 去核, 切薄片

90 克   黑糖

70 克   無鹽牛油，室溫

1/2 茶匙   肉桂粉

DIRECTION: