從落葉中萌生
自根與絡
送上溫潤綿綿
從辛嗆裏轉生
化成耳伴的清脆甘甜
與鼻中的酸溜
眼睛看不見的一瓶子的生命
承載着泥土的記憶
自湮遠
本地辣椒酵醬與魷魚涼拌
辣椒酵醬
材料：
本地種植湖南種青紅辣椒 610克
蒜頭 120克
海鹽 (約為辣椒重量的 10%) 61克
冰糖 (約為辣椒重量的 8%) 48克
烈酒 2 湯匙
做法：
- 密封玻璃瓶蒸煮消毒，風乾備用。
- 清洗並徹底抹乾辣椒。
- 戴上手套，折去緣蒂，在掌心輕輕搓長條形的辣椒，讓大部分辣椒籽掉下來；圓形辣椒則可用小尖刀去掉種籽。將一半的辣椒去籽。若想酵醬辣一些，便保留多些辣椒籽。
- 蒜頭去衣，與辣椒一同剁碎。冰糖以杵臼搗碎。
- 在碗裏混合所有材料，再放入玻璃瓶。
- 瓶子放在陰涼處，天熱日子發酵 5 – 7 天。
- 發酵後，辣椒酵醬的氣味應為微酸而不刺鼻。 放在雪櫃裏保存。
魷魚涼拌
材料：
新鮮魷魚 1 隻, 約190克
粉絲 50克
辣椒酵醬 2 湯匙，按口味加減
魚露 3 湯匙，按口味加減
椰糖 4克，刨碎
冰水 1 鍋
做法：
- 所有調味料混合備用。魷魚洗淨，拔去魷魚筒內的軟骨，切成魷魚圈。
- 粉絲放入沸水煮兩粉鐘，撈起放入冰水裏。
- 魷魚放入沸水，水沸後煮多5秒後熄火，撈起放入冰水裏。
- 粉絲和魷魚瀝乾，與料味料拌勻即可。
In fallen leaves it sprouts
From roots, through veins
swim in the tenderness it sends
Reincarnates from piercing sharpness
into sweet crisps to the ears
sourness to the nose
In a jar of lives invisible to the eyes
it was the memory from the soil
faraway in time
Fermented local chillies and squid salad
Fermented chillies
Ingredients:
Local-grown red & green chillies of Hunan breeds 610g
Garlic 120g
Sea salt (about 10% to the weight of chillies) 61g
Rock sugar (about 8% to the weight of chillies) 48g
Liquor 2 tablespoon
Steps:
- Steam an air-tight glass jar to sterilize it. Let dry.
- Wash and thoroughly dry the chillies.
- in gloves, remove the chilli stalks. For long and narrow chillies, gently give them a rub in your palms and let most of the seeds fall off; for round chillies, use a pointy knife to remove the seeds. Scrap the seeds for half of the chillies for a milder chilli sauce. Keep more of the seeds for more intense heat.
- Roughly chop up the chillies and garlic cloves with skin removed. Crush the rock sugar into small pieces in a pestle and mortar.
- Mix all the ingredients in a clean and dry bowl, and then transfer the mixture into the glass jar.
- Keep it in a shaded place to ferment for 5-7 summer days.
- After fermentation, the sauce should smell sour but not pungent. Keep it in the fridge.
Squid salad
Ingredients:
Fresh squid 1 piece, about 190g
Mung bean vermicelli 50g
Fermented chillies 2 tablespoons, to taste
Fish sauce 3 tablespoons, to taste
Coconut sugar 4g, grated
Ice water 1 pot
Steps:
- Mix all seasonings, set aside. Wash the squid and remove the soft bone in it. Cut the squid into rings.
- Boil the vermicelli for 2 minutes. Drain and soak in the ice water
- Put the squid into boiling water. Once the water is brought to boiling again, let it boil for 5 more seconds, turn the heat off and remove the squid from the water. Soak them in ice water.
- Drain the vermicelli and squid. Mix in seasonings. Ready to serve.
Jo Liu
It’s raining outside, crisp and bleak. Three chubby sparrows took shelter on my balcony and I gave them the baguette bits left on my breakfast plate but they flew away. I stayed in, played Damien Rice on vinyl and made apple crumble. Repeat.
Instagram: foodialoguehk
