Taiwanese culinary Art

If you like to know the Taiwanese culinary art please click this website.
如果您想學做臺灣菜 請按下址
http://kt-cook.blogspot.com/

Penn Culinary Institute

感謝匹茲堡餐飲公會會長陳飛伉儷設宴替貴賓洗塵


駐紐約台北經濟文化辦事處
華僑文教服務中心副主任
崔可岷伉儷, 吳松濂助理教授,匹茲堡餐飲公會會長陳飛伉儷

Dean of Culinary Arts--Mr. William Hunt , 吳松濂助理教授,華僑文教服務中心副主任
崔可岷,匹茲堡餐飲公會會長陳飛

C.E.C.,C.C.E. Maureen Costello Garfolo

Dean of Culinary Arts--Mr. William Hunt gave us a surprise dessert.
The students cooked the banana dessert for us.



Wu Sung-Lien吳松濂教授 & students
Chef Wu 吳松濂教授cooking in Penn Culinary Institue

The Pittsburgh Chinese Restaurant Association is organizing a Taiwanese Cuisine Cooking Demonstration at the Pennsylvania Culinary Institute, Downtown on August 21 (Tue) and 22 (Wed).

This is a very rare opportunity to observe a professional chef from Taiwan preparing the cuisines we all crave.

Fees: FREE (First come, first serve)
Time: August 21 (Tues) & August 22 (Wed)
Place: 717 Liberty Avenue (Pittsburgh downtown)

Please see the attachment to see which yummy Taiwanese dishes will be demonstrated and the class schedule.
*********************

僑務委員會台灣美食巡迴輔導服務團

Cooking Demonstration of Taiwanese Cuisine

By Chef Song-Lian Wu 吳松濂



Organized by

Pittsburgh Chinese Restaurant Association


In association with

Pennsylvania Culinary Institute

717 Liberty Avenue, Pittsburgh, Pennsylvania



August 21, 2007
1. Beef Noodle Soup
紅燉牛肉麵
10:00 AM – 11:00 AM
2. Shrimp Dumpling
蝦仁蒸肉圓
11:30 AM – 12:30 PM
3. Fruit Salad with Shrimp
香芒黃金雪酥
炸蝦球（內包新鮮芒果）外加地瓜泥及炸地瓜片


1:30 PM – 3:00 PM
August 22, 2007
1. Sweet Rice Pudding with Pork
清水筒仔米糕
10:00 AM – 11:00 AM
2. Mushroom Soup with Pork
大鼎香菇肉羹
11:30 AM – 12:30 PM
3. Fruit and Vegetable Carvings
蔬果藝術切雕示範表演
1:30 PM – 3:00 PM

紅燒牛肉麵 Beef Noodle Soup

Grams to Ounces conversion calculator
http://www.metric-conversions.org/cgi-bin/util/convert.cgi

Beef Noodle Soup


Beef Tenderloin (1 lb)
Beef Shank (2 Pcs)
Carrot (2 pcs)
Daikon (2 pcs)
Onion (3 pcs)
Garlic (10 pcs)
Chili Pepper (6 pcs)
Ginger Root (2 pcs)
Scallion (6 pcs)
Thin Noodle 300 g = 10.5821 oz
Bok Choy 100 g = 3.532739 oz
Pickled Mustard Green (1/2 pc)
Celery (3 pcs)
Cilantro (3 pcs)
Aniseed (10pcs)
Pepper Corn 20 g = 0.705479 oz
Cinnamon 40 g = 1.41095 oz
Nutmeg 10 g
dry sand ginger 20g = 1.41095 oz
white Pepper Corn 20g = 1.41095 oz
laurel leaves 8 片 (8pcs)
Cinnamon stick 30g = 1.05821 oz
Beef or Chicken Broth 1,000 cc

Seasoning:
Chili Pepper Sauce、Black Bean Sauce、Rice Wine、Rock sugar、
White pepper powder、Soy Sauce、Ketchup、Salt、Dry fish 、or MSG 。

Directions:
1. Cut Beef Tenderloins into long strips and cook to boiling water. Add whole beef shanks into boiling water. Keep water boiling for a few minutes, then remove Beef from pot, wash and set aside.


2. Cut Carrots and Daikons into chunks. Cut celery into 1 inch pieces. Dice Picked Mustard Greed.

3. Heat pot and then sauté Scallions, Ginger slice, crushed Garlic, Chili Pepper, onion pieces and all other spices. Stir until aroma is released. Then add seasonings and stir. Add cut vegetable, Beef Tenderloin and Beef Shank and simmer for about an hour. Remove Beef from pot.

4. Cook thin Noodles and Bok Choy. Add cooked beef, broth and beef soup and Picked mustard Green.



紅燒牛肉麵 Beef Noodle Soup

牛腩條肉Beef Tenderlion 5斤 (1 lb)
牛腱肉 Beef Shank 2粒 (2 Pcs)
胡蘿蔔Carrot 2條 (2 pcs)
白蘿蔔Daikon 2條 (2 pcs)
洋蔥Onion 3 粒 (3 pcs)
蒜頭Garlic 10粒 (10 pcs)
辣椒Chili Pepper 6條 (6 pcs)
薑Giner Root 2塊 (2 pcs)
蔥Scallion 6支 (6 pcs)
細拉麵Thin Noodle 300 g
小白菜Bok Choy 100 g
酸菜心Pickled Mustard Green 半粒 (1/2 pc)
芹菜Celery 3支 (3 pcs)
香菜Cilantro 3支 (3 pcs)
八角Aniseed 10粒 (10pcs)
花椒Pepper Corn 20 g
草果
桂皮Cinnamon 40 g
丁香Nutmeg 10 g
沙薑dry sand ginger 20g
白胡椒粒white Pepper Corn 20g
月桂葉laurel leaves 8 片 (8pcs)
桂枝Cinnamon stick 30g
牛或雞高湯罐Beef or Chicken Broth 1,000 cc

調味料:Seasoning:
辣椒醬 、Chili Pepper Sauce、
黑豆辮醬、Black Bean Sauce、
米酒、Rice Wine、
冰糖、Rock sugar、
胡椒粉、White pepper powder、
醬油、Soy Sauce、
番茄醬、Ketchup、
鹽、Salt、
柴魚精、Dry fish 、
或味精 or MSG 。

Directions:
將牛腩條肉剁切成長塊，牛腱肉整粒入鍋大火川燙撈起洗淨備用。

2. 將胡蘿蔔及白蘿蔔切大塊，芹菜切段，酸菜心切絲備用。
3.
起鍋爆香薑片蔥段，蒜頭粒，辣椒，洋蔥塊再加入辛香料炒香候，加入調味料拌炒後，再放入蔬菜塊及牛腩塊、牛腱肉，小火滷泡一小時左右撈起。
4. 將細拉麵及青菜煮熟後，加入滷好的牛腩肉，高湯及牛肉滷汁放上炒好的酸菜即成。

吳松濂教師的"食譜"彰化肉圓

KT's 2nd 實習作品"彰化肉圓" 味道不錯!

KT's 1st 實習作品"彰化肉圓" 味道不錯!








彰化肉圓 Shrimp Dumpling
作法:
材料:Ingredients:
Grams to Ounces conversion calculator
http://www.metric-conversions.org/cgi-bin/util/convert.cgi
皮Wrap area
A料:
甘薯粉 (Sweet Potato Starch) 180g =6.43931 oz
澄粉 (Wheat Starch) 20g = 0.705479 oz
太白粉 (Tapioca or Corn Starch) 80g = 2.82191 oz

B料:
在來米粉 ( rice powder) 100g = 3.52739 oz
水 (water) 700g = 24.6917 oz
蒜泥(Garlic,mashed) 80g = 2.82191 oz
肉圓杯模(Cup Moulds ) 20個
肉餡:
小里肌肉(Pork Tenderloin) 200g = 7.05479 oz
新鮮竹筍(Bamboo Shoots) 100g = 3.52739 oz
紅蔥頭(Fried Shallot) 100g = 3.52739 oz
雞蛋 (egg) 1個
蝦仁 (Shrimp, peeled) 100g = 3.52739 oz
香菜(Cilantro) 10g

調味料:(Seasonings)
鹽、白胡椒粉、五香粉、糖、香油、醬油膏、柴魚精。


沾醬:(Dipping Sauce)
白醬: 糯米粉50g、在來米粉50g、太白粉50g 、水700g 、糖150g


紅醬: 糯米粉25g、在來米粉25g、太白粉25g 、水350g 、糖75g、海山醬100g、番茄醬100g


黑醬: 糯米粉25g、在來米粉25g、太白粉25g 、水350g 、糖75g、醬油膏100g、蒜泥20g、香油10g


外皮:
"在來米粉"加入200g冷水拌勻、其餘500g水煮沸，沖入"在來米粉水"中拌勻，再加入混和的粉料A拌勻，再鬲水加熱。不斷攪拌至糊化成稀稠狀熄火。


肉餡:
1.將小里肌肉切小丁加入蛋液及少許醬油膏拌勻，再加入少許太白粉拌勻後備用。
2.將竹筍煮熟切小丁，紅蔥頭切碎炸香備用。
3.將小里肌肉丁拌入紅蔥酥碎再加入筍丁拌勻，加入調味料拌勻備用。

組合:
取模型擦油， 再將皮之麵糊抹上再添餡，再抹上麵糊後，放入蒸籠，用中火蒸15~20 分，冷卻後，取出脫模，食前蒸熱或過油泡熱， 淋上沾醬， 撒上香菜即可。


沾醬:
粉料加水拌勻。加熱至濃稠狀後。加入拌勻即可。


%%%%%%%%%%%%%%%%%%%
肉圓因地域而口味稍異。
南部喜食蒸的，回蒸的不好吃。
而北部喜食稍微泡過油或炸過的。比較Q的口感。且可放久些。

粘米粉是用在來米做的粉。亦可用來做芋頭糕或蘿蔔糕。此粉沒黏性適宜作點心。
粘米粉100g


糯米粉是只用去做”麻薯=Morchiko”因為口感較Q。


為了改良Q的口感，粘米粉加入地瓜粉 (較Q彈性最好)，但是地瓜粉冷掉會變硬。所以我們又加入太白粉 (黏性強，冷掉仍然柔軟) 。 三種粉(粘米粉100g + 地瓜粉180g + 太白粉80g) 混一起是最好吃的肉圓皮。如有澄粉20g則再加一些。如無澄粉不加亦可。

地瓜粉180g

太白粉80g

澄粉20g

***************
Shrimp Dumpling

Ingredients:
Wrap area
A料:
(Sweet Potato Starch) 180g
(Wheat Starch) 20g
(Tapioca or Corn Starch) 80g

B料:
(water) 700g
(Garlic,mashed) 80g
(Cup Moulds ) 20個
Fill in:
(Pork Tenderloin) 200g
(Bamboo Shoots) 100g
(Fried Shallot) 100g
(egg) 1個
(Shrimp, peeled) 100g
(Cilantro) 10g

Seasonings)
salt,White Pepper Powder, Five Spice Powder, Sugar, Seasame Oil, thick soy Sauce, Dried Fish Flakes.

Dipping Sauce:

White Sauce--Sweet Rice Flour50g, Rice Flour50g, Tapioca or corn starch 50g ,Water700g, Sugar 150g

Red Sauce--Sweet Rice Flour25g,Rice Flour25g,Tapioca or corn starch 25g, Water350g,
Sugar 75g, Hoisan Sauce 100g, Tomato Ketchup 100g

Dark Sauce--Sweet Rice Flour25g,Rice Flour25g,Tapioca or corn starch 25g, Water350g,
Sugar 75g, Thick Soy Sauce 100g, Mashed Garlic 20g, Sesame Oil 10g


Wrap:
Add 200g cold water to Rice Flour and stir until mixed.
Boil 500g of water and pour into Rice Flour mixture and stir .
Place container in hot water on stove, add Sweet Potato Starch, Wheat Starch and Tapioca and keep stirring until mixture is smooth and becomes paste.
Turn off heat and set aside.



Filling:
1.chop up pork Tenderloin and place in a bowl. Add egg and a little Thick Soy Sauce to chopped Pork, stir to mix. Mix in a little Tapioca.
2.Chop up Bamboo Shoots and Shallots.
3. Mix chopped Bamboo shoots, Shallots and Seasonings to chopped pork.

Assemble:
Grease Cup Moulds and filling Rice Flour mixture half full, and Pork and Shrimp filling, then top Pork filling with more Rice Flour mixture. Place in steamer and steam on medium to high heat for 15~20minutes. unmould the shrimp dumpings after cooling off. Serve steamed dumpings or fried dumpings with Dipping Sauce and Cilantro.


Sauces: Add water to Flours, heat and stir until sauces thicken.







****************************

弘光芋雕嫦娥奔月 成封刀之作

2012/10/15

【聯合報╱記者陳秋雲／台中報導】

弘光科大副教授吳松濂（右）昨重組「嫦娥奔月」，這件作品在德國IKA餐飲競賽拿下食材組的「超金」。 記者陳秋雲／攝影

弘光科技大學參加4年一度的德國IKA奧林匹克廚藝競賽，師生聯手摘4金。勇奪超級金牌（滿分）的吳松濂，拿下百年來食材組第1面超金，評審說「對這件完美作品，沒什麼好說的了」，不過吳松濂表示將封刀。
弘光餐飲管理系副教授吳松濂上次已拿下食材組金牌，今年再度以最擅長的芋頭雕刻，作品「嫦娥奔月」拿到超金，轟動全場。
他說，用了40公斤芋頭裁切不適用部分，才雕出這件作品。作品精細程度令人咋舌，嫦娥駕車的鍊子環環相扣，他表示其中后羿與戰馬的契合最難，人與馬的幅度要拿捏恰到好處。
另3件金牌作品是餐飲管理系畢業生葉國禎雕刻「夏荷」、學生許育祥「鬥雞」，這兩項都是芋頭雕，另學生餐廳副主廚林士育用義大利麵創出「變形金剛」。
林士育說，從小愛看動漫，最愛變形金鋼，花半年時間裁切拼裝，1個月前才決定參賽，時間很緊迫。葉國禎的「夏荷」，單面就有4種不同故事，雕出8個面，「連螞蟻的腳都雕出來」，耐力與毅力驚人。許育祥的「鬥雞」看得到每根羽毛。
吳松濂說，帶隊出賽比自己參加還緊張，競賽心情到現在都還難以平復，才決定封刀，以後專心比烹飪就好。

全文網址: 弘光芋雕嫦娥奔月 成封刀之作 - 校園榮譽榜 - 校園指南 - udn文教職考 http://mag.udn.com/mag/edu/storypage.jsp?f_ART_ID=418357#ixzz313t6GBE1
Power By udn.com 
吳松濂教師的"每日食譜"
http://www.wretch.cc/blog/suliwu&article_id=9087603
川味紅燒牛肉麵
http://www.wretch.cc/blog/suliwu&article_id=6613312
金璃瓊月托香芒
http://www.wretch.cc/blog/suliwu&article_id=6736204
竹茼米糕
http://www.wretch.cc/blog/suliwu&article_id=6736255
基隆花枝羹

材料:

Cooking Lesson(II)---Wu Sung-Lien吳松溓教授

These two pictures are from Mr. Wu's website.


請按一下這兩頁網頁就可以參觀吳老師的精雕作品和食譜
Please click this website and view Mr. Wu's vegetable carving pitcures.
http://sunrise.hk.edu.tw/~suliwu/5.htm
http://www.wretch.cc/blog/suliwu

牡丹富貴

菊開滿祥
快刀功出細活, 不愧為人名師

牡丹富貴
吳松濂老師祝福大家
生意興隆 富貴有餘 平安健康


天鵝成雙

五樣成品

蔬菜水果雕刻刀, 主要用了兩把刀

張春琴和許世珍做筆記,吳素美全程拍攝影片

學生示範香蕉甜點

香菇肉羹湯

拌好油飯重新又蒸一次

鄭如玉認真聽講

KT回家蒸的發糕



KT回家雕的作品

臺灣菜示範表演 (八月二十一日及八月二十二日)
下列網頁是廚師網頁 有圖也有買工具的目錄
Please click the website and view the pictures and the tool's catalog.
http://www.chefgarnish.com/gallery.asp photos

http://www.chefgarnish.com/catalog.aspx knife
The best watermelon carving website.
http://www.keikkeik.net/blog/

Cooking Lesson---Wu Sung-Lien吳松濂助理教授

弘光科技大學 ( 住址：, 43302台中縣沙鹿鎮晉江里中棲路34號. 電話：04 - 26318652)
食品營養系吳松濂助理教授 & Pittsburgh students


匹茲堡餐飲公會的會員及臺灣同鄉會會員
有福緣來觀摩試吃台菜示範表演



Beef Noodle紅燒牛肉麵

彰化肉圓(蒸的)

駐紐約台北經濟文化辦事處
華僑文教服務中心副主任
崔可岷 & 余Thomas 試吃肉圓



炸蝦球


食譜及做法請耐心等我明候天才整理出來
%%%%%%%%%%%%%%%%%%%%%%%%%
感謝匹茲堡餐飲公會會長陳飛伉儷設宴替貴賓洗塵




*************************************************

The Pittsburgh Chinese Restaurant Association is organizing a Taiwanese Cuisine Cooking Demonstration at the Pennsylvania Culinary Institute, Downtown on August 21 (Tue) and 22 (Wed).

This is a very rare opportunity to observe a professional chef from Taiwan preparing the cuisines we all crave.

Fees: FREE (First come, first serve)
Time: August 21 (Tues) & August 22 (Wed)
Place: 717 Liberty Avenue (Pittsburgh downtown)

Please see the attachment to see which yummy Taiwanese dishes will be demonstrated and the class schedule.
*********************

僑務委員會台灣美食巡迴輔導服務團

Cooking Demonstration of Taiwanese Cuisine

By Chef Song-Lian Wu 吳松濂



Organized by

Pittsburgh Chinese Restaurant Association


In association with

Pennsylvania Culinary Institute

717 Liberty Avenue, Pittsburgh, Pennsylvania



August 21, 2007
1. Beef Noodle Soup
紅燉牛肉麵
10:00 AM – 11:00 AM
2. Shrimp Dumpling
蝦仁蒸肉圓
11:30 AM – 12:30 PM
3. Fruit Salad with Shrimp
香芒黃金雪酥
炸蝦球（內包新鮮芒果）外加地瓜泥及炸地瓜片


1:30 PM – 3:00 PM
August 22, 2007
1. Sweet Rice Pudding with Pork
清水筒仔米糕
10:00 AM – 11:00 AM
2. Mushroom Soup with Pork
大鼎香菇肉羹
11:30 AM – 12:30 PM
3. Fruit and Vegetable Carvings
蔬果藝術切雕示範表演
1:30 PM – 3:00 PM