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Home Chef Kit #A

Online Home Cooking Guide

caesar.jpeg

Ingredients
-    Baby Gem (120g)
-    Avocado (half pc) 
-    Grilled Chicken (45g)
-    Caesar Salad Dressing (50g)
-    Crispy Pancetta
-    Croutons 
-    Pecorino Romano

Cooking Method

  1. Slice or dice the avocado and use a large spoon to scoop the flesh out of the skin; set aside

  2. Mix baby gem, grilled chicken, avocado and Caesar salad dressing in a large mixing bowl 

  3. Serve salad on a plate

  4. Then sprinkle with croutons, crispy pancetta and Pecorino Romano as toppings

牛油果烤雞凱撒沙律 

Chicken Caesar Salad

食材
-    生菜 (120克)
-    牛油果 (半隻)
-    烤雞肉 (45克) 
-    凱撒沙律醬 (50克) 
-    脆煙肉 
-    麵包粒 
-    意大利羊奶芝士(Pecorino Romano)

煮法

  1. 首先按個人喜好將牛油果用刀切成片狀或粒狀,再用匙羹取出牛油果肉

  2. 並將生菜、牛油果、烤雞肉及沙律醬一併倒入大碗中拌勻

  3. 將拌好之凱撒沙律放在盤子中

  4. 最後加入其他配料如麵包粒、脆煙肉及意大利羊奶芝士

Best In Town CARBONARA 煙肉忌廉蛋汁意粉 (原價138)

Ingredients
-    Carbonara Sauce with Bacon (230g)
-    Spaghetti (160g)
-    Fresh Parsley
-    Pecorino Romano 
-    Black Pepper

Cooking Method

  1. Heat the sauce in a skillet over low heat until hot and shimmering

  2. Add spaghetti directly to the skillet with the sauce and gently stir it through until the sauce has coated the spaghetti entirely

  3. Serve on plate and garnish with parsley, Pecorino Romano and black pepper

煙肉忌廉意粉

Best In Town Carbonara

食材
-    煙肉忌廉汁 (230克) 
-    意大利粉 (160克)
-    意大利蕃茜 
-    意大利羊奶芝士(Pecorino Romano)
-    黑椒粒

煮法

  1. 用平底鑊以慢火煮熱煙肉忌廉汁

  2. 滾起後加入意粉拌勻,確保意粉沾上醬汁後即可上碟

  3. 最後灑上意大利蕃茜、意大利羊奶芝士及黑椒粒作裝飾

Ingredients 
-    Salmon Steak (160g) 
-    Garlic Sautéed Spinach (30g)
-    Mashed Potato (160g)
-    Honey Ponzu Sauce (30g)

Cooking Method

  1. Boil water and put the unpacked spinach and mashed potato into the water for 3 mins and set aside

  2. Preheat your skillet to medium-high heat and add oil until hot and shimmering

  3. Sear the salmon, skin side up without moving for 4 to 5 minutes until golden and crisp 

  4. Flip the salmon and reduce heat to medium, continue to cook until the skin is crisp for another 4 to 5 minutes 

  5. Prepare a plate, spread the mashed potato then layer with sautéed spinach and crispy skin salmon steak on top; drizzle with honey ponzu sauce 

脆皮三文魚扒

Crispy Skin Salmon Steak

食材
-  三文魚扒 (160克)
-  蒜蓉炒菠菜 (30克)
-  薯蓉 (160克)
-  蜜糖柚子醋 (30克) 

煮法

  1. 先將原包薯蓉及菠菜隔水煮熱3分鐘,煮熱備用

  2. 以中至大火將平底鑊預熱落油

  3. 之後放入三文魚扒,三文魚皮向上,香煎約4-5分鐘至金黃色

  4. 將三文魚扒翻轉及將火喉調至中火,再香煎約4-5分鐘

  5. 準備碟子,將薯蓉放底,鋪上菠菜,再放上三文魚扒,最後淋上蜜糖柚子醋即可

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