關於 a time for us譜 ，我們在網路上蒐集到這些相關的討論、資訊與評價

Sorry for the wait...😘
Stay safe world.
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That's MY SHHH:
「TMS Family,
當我們都在尋找不同的方法適應被關在家的同時，TMS在這裡做一件LEO37很久，很久以前就應該要做的事情...
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7年，23場表演，30多位音樂家和40多小時的即興演出後，有史以來第一次，榮幸的宣布發行:「ONLY SPEAK TRUTHS | 1.9.21」
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表演者：
LEO37 | Vocals/Turntables
史達星生活 | Vocals
A2daC | Vocals/Synthesizers
李權哲 Jerry Li | Guitar
大刀 | Guitar
張為智 Datone | Bass
曾增譯 | Keys
高飛 | Drums
Cody Byassee | Percussion
Thomas Hu | Trombone
J Geddes | Saxophone
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錄製於1月9日2021在 The Wall Live House 的現場表演
特別感謝陳星奎每次都確保我們不會脫軌
也感謝羅郁每次都幫忙處理些麻煩事
(原先沒有要發表也盡力處理錄音檔的小問題，所以只會在Youtube和Soundcloud上分享喔)
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那些還沒上道的，O.S.T是個 100%即興
沒有排練
沒有準備
沒有樂譜
全憑直覺
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希望大家都平安健康
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YOUTUBE: https://youtu.be/1bbUdaEZiXw
SOUNDCLOUD: https://soundcloud.com/thatsmyshhh
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While we’re all finding different ways to cope being stuck inside, we here at TMS are doing something LEO37 should’ve done a long, long time ago.
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After 7 years, 23 events, 30+ musicians, and over 40+ hours of improvised music, for the first time ever, we’re proud to finally announce the release of:
「ONLY SPEAK TRUTHS | 1.9.21」
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Featuring:
LEO37 | Vocals/Turntables
Star Wu | Vocals
A2daC | Vocals/Synthesizers
Jerry Li | Guitar
Edge Cheng | Guitar
Datone | Bass
Mike Tseng | Keys
Adriano Moreira | Drums
Cody Byassee | Percussion
Thomas Hu | Trombone
J Geddes | Saxophone
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Recorded live on January 9th, 2021 at the Wall.
Special thanks to Hsin-Kuei for always keeping us on track.
And Luo Yu for always doing the dirty work.
(Since the original intent of this recording was not for release, there were some minor issues with the original files we couldn’t resolve. So this will only be receiving a limited release on our Youtube and Soundcloud.)
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For the uninitiated, O.S.T. is 100% improvised.
No rehearsal.
No preparation.
No sheet music.
Pure instinct.
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Hope this finds you all safe.」

《我的幸福5/2 週末》

*週日下午兩點誠品信義書店「廿世紀典範人物」新書分享會，我下午二時開始演講，離上次在台灣大學公開演説。快半年了！分享會報名一小時預告已額滿，但TVBS電視台慷慨的支持。派出SNG車，屆時TVBS文茜的世界周報YouTube 及世界周報Facebook 都將同步直播。

*新書分享會後我將直奔高雄衛武營，參加劉孟捷（李斯特巡禮之年）鋼琴獨奏會。這是劉孟捷回台，最重要的一場音樂會，我目睹他用盡了一切心力。過去即使21歲時在費城代打缺席大師的音樂會，劉孟捷都未曾如此緊張。他此次回台，手術前為了沒有遺憾，共舉行三場音樂會：其中4/17與5/30皆是與國家交響樂團NSO合作：530那一場指揮是呂紹嘉。但他告訴我，某些曲目對他而言，是Piece of Cake ：惟獨衞武營這一場，曲目由他自己決定，現場錄影，並且找了金曲獎錄音師同步錄音。

5/2衛武營-劉孟捷鋼琴獨奏會《李斯特巡禮之年》購票連結
https://www.opentix.life/event/1384752689074294784

劉夢捷明白他即將面對一個大手術，手術風險之外，他的免疫系統疾病，將使他的康復之路更長。

沒有人可以預知未來，為了圓他的夢，醫院每天都要求他早上、晚上量血壓，報告直接傳給院長。振興醫院院長魏崢雖然是亞洲第一把心臟外科醫師，但也不敢大意。

畢竟這個人的生命那麼脆弱，他的心臟主動脈剝離，那是實質的「心碎」了：但他仍有詩，仍有音樂夢。在生命的交接處，在白日與黑夜的交义口，劉孟捷想為他的音樂生涯，留下最美好的紀錄。

他選擇了李斯特。

在這場音樂會前，他甚至以英文寫下了自己與音樂、疾病的半生回顧：如李斯特的巡禮，有仰望，有沉思，有失落，有幽微的疼痛。他以詩篇般的演奏模式，傾訴，詠嘆。他曾得到天賦，也走過死蔭的幽谷。命運是一層又一層的黑影逼近，老天爺隨時想帶走他。

而他已不再流淚，不再沉浸於悲愴告別：因為對他而言活著並不容易，他要讓自己更深刻的抓住每一分時光之美。

如果時間和空間，正如哲人們所形容的
都是不實際存在的東西：那從不感到衰敗的太陽，也不會比我們了不起多少！

他如艾略特的詩句中所形容的：我們為什麼要如此貪心總在祈禱，想活上整整一個世紀？

蝴蝶雖僅活了一天，已經歷了永恆。

當他的身軀如露水還在藤蔓顫抖時，他送給我們一場「完全浪漫又超技的李斯特」。

等音樂會結束了，至少有一張CD，一段YouTube 影像：不論孟捷代表生命的那朵鮮花是否枯萎，他彈奏如天使的音聲不會飛離，它會停留在那夜，繼續釋放芬芳。

這是盡生命之力、之情獨奏的音樂會。劉孟捷説：這樣當他走進手術室時，會少一點悲傷。

或許快樂的日子本來就不多，但讓這場「完全李斯特．完全劉孟捷」的獨奏會放出神聖的光彩吧！

我必將赴會，不會錯過！我知道此刻的獨奏會，很難複製，因為它綜合了太多的情感、愛念，釋放與生命的抒情。

*劉孟捷為此次獨奏會寫下的文字：This past year has seen some unprecedented changes in the world. Many lives have been lost and many have changed. The world has changed while many of us confront the uncertainty of the future.

For most musicians, life has changed. For months, we have been conducting our lessons online, and concerts have mostly stopped or become an online experience as well. More time has been spent learning how to improve the online teaching experience than one could have imagined. While I have felt the duty to continue teaching, the format the pandemic requires for teaching leaves me unwilling to spend more time than I have to.

And truly, I have had other things to deal with. When the pandemic started to worry the American public in March, I was in the middle of a tour with the String Quartet-in-Residence at Curtis, the Vera Quartet. However, our concerts were canceled, and everything came to a sudden halt.

I felt the universe had sent me an unexpected gift, as I had also just received some terrible news concerning my worsening aortic arches and a diagnosis of kidney cancer. The sudden halt in my professional schedule seemed perfect in its timing. I was able to settle into a monastic existence, to simply practice and attempt to heal.

I see many musicians itching to be concertizing again, and many stepped into new territory, performing on the internet. Many took time to develop new podcasts, and to write new materials for their art. Sadly, many have struggled as they have fallen into desperation without any concert incomes. Altogether the music industry seems to be in peril, and many worry about how music and musicians will survive.

However, I had my own survival to think about. Having been through many difficult experiences in my life, I knew this might be the most difficult I would encounter. My Doctors describe me as a walking time bomb. My condition could be lethal at any moment if my blood pressure gets out of control. So while others wrestle with the fate of the music industry, I’ve needed to face my own fate and mortality.

Playing concerts can mean many things to people. At different times throughout my life, I’ve felt the need to express different aspects of myself. When I was young, I wanted to embody the spirit of romanticism, playing lots of Chopin and Schumann. Then there was a period of time when I wanted to challenge myself by showing off pyrotechnics. I had a brooding period where I turned to the pathos of Rachmaninoff, and then felt the need to return to the purity of Schubert and nobility of Brahms. Throughout this pandemic, I wanted to play Bach. Through Bach’s music I found a kind of spiritual sanctuary.

In considering the program for this concert, I felt again the urge to play music that reflects my current feelings and state of mind. The title of today’s recital, “Years of Pilgrimage” seems to fit exactly what I am experiencing.

Liszt wrote several volumes of “Années de pèlerinage” throughout his life to reflect on thoughts he had during his travels. He links his philosophical thoughts to the scenery which inspired them. “Au Bord d’un Source” describes feelings of rejuvenation while standing next to a clear stream of water, a symbol and source of life and energy. It seems to say, when the stream is so pure, life can be so full of joy.

In the Les jeux d'eaux à la Villa d'Este (The Fountains of the Villa d'Este), the water has a magical and supernatural quality, as Liszt himself wrote in the inscription: "But the water that I shall give him shall become in him a well of water springing up into eternal life,"( from the Gospel of John.)

For me, I have never felt more connected to Liszt than when he looked upon the valley of Obermann and questioned the meaning of existence. At this moment in my life, I often find myself reflecting my experiences of what I see and read into philosophical musings. Perhaps many people come to a time when this is so.

In all this I have felt gratitude for the love stories and sonnets that one can romantically indulge in, and for storms so violent that they threaten to destroy one’s spirit, even the hell-bound journey which brings up questions about the purpose of life…

On this journey, I felt full and alive as a human being. Looking back on this journey, I am grateful for everything, whether happy or sad, to have made an impact, found and imparted meaning to this life.

The unusual time of this pandemic has marked a milestone for me. I have journeyed back home, and as it happened, this is the first time I have spent so much time in my hometown Kaohsiung in over 35 years. It’s particularly nostalgic to play these pieces as some of them were significant in my early musical career. Vallée d’Obermann was the piece I played in my first competition at the junior high school level, in which I won first prize on the national level, which allowed me to be qualified to apply for a special permission to study abroad. This meant my dream to be educated as a musician could be continued in an environment where I could develop fully. In the following year when I was 13, I won the first Asia-Pacific Youth PIano Competition with the Dante Sonata. The competition catapulted me into national attention as I was headlined in several newspapers, and especially since it was held in Kaohsiung, I became a local hero as well. During the same event, I had a fateful meeting with one of the important influences in my life, Mr. Gary Graffman, who then mentored me throughout not only the years when I was studying at Curtis, but throughout my illness and recovery as a pianist. Right before I departed to study in Philadelphia, I played my first solo recital throughout Taiwan, and along with the Dante Sonata, I also performed the three sonnets.

It’s perfect that now, back in Kaohsiung, all these memories have flooded back into my head. I feel so lucky to have been born here, and to have met my first teacher, Chin-Li Lee, who inspired me on the path to become a musician. Prof. Alexander Sung filled me with dreams of becoming an artist. I am grateful for his belief in my talent, when he chose to give a 12 year old such philosophical pieces to play.

Having once again spent some months in Kaohsiung, I can freshly appreciate the source of inspiration it once was for me. I have returned to the source to heal. Having already glimpsed hell’s gate several times, battered and weathered by the storms of life, I know there is a reason life is this way, and it all will be alright.

Meng-Chieh Liu
April, 2021

*劉孟捷衛武營《李斯特巡禮之年》演奏會中，包括李斯特以佩脫拉克三首情詩譜寫的鋼琴琴詩：這三首情詩是從大詩人佩脫拉克一百多首情詩挑出來的，詩本身就很優美，依此激發李斯特的浪漫主義創作靈感，成為琴藝上最困難演奏，但也特別細膩溫柔的琴詩。

這三首分別是：
〈佩脫拉克第47號十四行詩〉〈佩脫拉克第104號十四行詩〉及〈佩脫拉克第123號十四行詩〉。
Franz Liszt（1811-1886）: Sonetto 47 del Petrarca, Sonetto 104 del Petrarca, Sonetto 123 del Petrarca, from Années de pèlerinage, Deuxième année: Italie

李斯特於1846年先出版藝術歌曲《三首佩脫拉克十四行詩》（Tre sonetti del Petrarca），再改成鋼琴獨奏版。

三首佩脫拉克十四行詩
中譯：焦元溥（元溥也是友情贊助，特別準備音樂資料，周日南下，聆賞劉孟捷的樂曲，並且陪同他盯著錄音共三天）

〈第47〉
祝福每天、每月、每年，
所有片刻與鐘點、時間與季節，
在那美麗的原野，

我為一雙眼眸魂縈夢牽。

祝福初遇時的甜，
與愛同在、受苦不停歇，
如弓箭刺穿令我淌血，
傷口永留感動在我心間。

祝福一切我發出的聲音，
當呼喚著我深愛的女郎，
渴望、嘆息、淚濕滿襟。
祝福我寫下的文字遠揚，
歌頌她的芳名，萬古長新。
我心永屬於她，無人能闖。

〈第104〉
我找不到和平，也無意打仗，
我恐懼、我期望，燃燒又冰透。
我向天飛升，卻躺在地上，
我一無所有，卻又擁抱整個宇宙。

我身陷囹圄，監牢又開敞；
我不受囚禁，卻銬著鎖頭。
愛情不讓我死，也不讓我飛翔；
不要我活，也不准我逃離悲愁。

欲看卻無眼，啞口還在發言，
我甘心殞滅，卻仍高聲呼救，
我痛恨自己，但仍愛著他人。

憂傷滋潤我，淚水伴隨笑臉，
生命不足惜，死亡也不煩憂；
我淪落至此，都是妳啊，我的愛人！
〈第123〉

我在塵世見到仙子的美，

她天堂般優雅無與倫比。
想起她讓我悲傷又歡喜，
所見如幻夢迷霧與幽黑。

妳的可愛眼睛使我落淚，
多少次讓太陽也要妒忌。
我還聽到四周發出嘆息，
移動了山嶽停止了河水。

愛情智慧憐憫憂傷財富，
在淚水中形成甜美聲響，
奇妙和諧世上未曾目睹。
天堂追隨著音樂的流淌，
雖然枝上樹葉並未飛舞，
空氣與風息卻充滿芬芳。

5/2衛武營-劉孟捷鋼琴獨奏會《李斯特巡禮之年》購票連結
https://www.opentix.life/event/1384752689074294784

想食炸脾又唔想自己動手，咁就要快點俾家中的姐姐睇啦！
坐係度就有得食啦！
https://youtu.be/BrcObfFRWh8

When I was a little child, my dad always took us to a fast food division of Chinese Restaurant to have the Deep Fried Chicken Leg. It was heavenly good that my saliva still running out when I am talking about this. The marination was far more complicated, time consuming and costly that nowadays no restaurant will do. however, the result was extremely good that it becomes priceless. It is exactly love at the FIRST BITE. That is the motivation I am so determined to rewrite and show it to you. It is so pity such such Cooking wisdom, knowledge and effort from our old respectable predecessors will be disappeared very soon.
I do believe I have the responsibility to inherit such knowledge to our youngsters and all the people over the world who love and enjoy food. Indeed, the recipe is not only about food, it also includes love, childhood and passion. Enjoy!

Ingredients:
3 chicken legs
1.5tbsp soy sauce
1.5tsp salt
2tbsp maggie's seasoning soysauce
2tsp five spice powder
1.5tsp white pepper powder
2 eggs
90g flour
90g cornflour

Some Ketchup for Dipping

材料：
雞腿 3隻
生抽 1.5湯匙
鹽 1.5茶匙
鮮醬油 2湯匙
五香粉 2茶匙
胡椒粉 1.5茶匙
蛋 2隻
麵粉 90克
生粉 90克

茄汁 隨意

Facebook: https://www.facebook.com/yourKitMak​​
Instagram: https://www.instagram.com/kitmakattack/​​

#港式經典​​ #港式​​ #茶餐廳​​ #煎蛋免治牛肉飯​​ #焗豬扒飯​​ #俄國牛柳絲飯​​ #食譜​​ #Kitmak食譜​​ #Kitmak製作​​ #生炸雞髀​​ #炸髀​​ #recipes​
#cantonese​ #dimsum​ #chickenlegs​ #deepfried​ #deepfriedchickenlegs​ #delicious​ #delicacy​ #crispiness

■ 更多林子安：
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各式工作演出邀約請私訊IG或臉書專頁
For business, please send private message to my Instagram or Facebook fan page.

■ 更多【Cover by AnViolin】：https://bit.ly/2vWVtF5

🎶樂譜連結 Sheet Music🎶
https://gum.co/Kdotg
（台灣請用蝦皮）https://shopee.tw/product/260436562/9378240405?smtt=0.260438387-1626321035.9

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胡夏《那些年》（電影「那些年，我們一起追的女孩」主題曲）小提琴版本
| Violin cover by Lin Tzu An of《Those Bygone Years》by Xia Hu

不管是電影還是這主題曲「那些年」，都有讓人回到過去青春時空的神秘力量😆
甚至紅到名列韓國人喜愛的台灣電影前五名，也在當時讓柯震東和陳妍希爆紅！

我也試著拉拉看（雙關）把大家一起拉回過去的青澀回憶，讓大家不要忘記心裡的初衷、不忘記青春年少曾有的感動、不忘記在曾經一起笑過哭過的朋友們，也不忘記那個曾經深深愛過的女孩。

雖然很多人常常提起這部電影就是講到男女主角，可是背後的意義更好：喜歡一件事一個人，不要計較輸贏，活在當下享受過程，比最後的結果要來的更重要。
最後即使沒有happy ending，也謝謝過去有你陪我走過這段的感覺：）

信義區香堤大道街頭演出變成登記制了，想聽我live版演出相關資訊，請追蹤Instagram限時動態！

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Not sure if it's within the movie or hidden behind the theme song, the song is always like gravity pulling us bak to the past, so today's cover is trying to attract every single one of you back to those time, reminding those smile and tears good or bad =]
btw the movie is soooooooo famous that it's listed as top 5 fav Taiwanese movies by Koreans.

Tho some would mention those love and affairs in the movie, personally I'd prefer the" love at the moment," like we don't necessarily have a happy ending in the end, but I do appreciate the time we've been together. What's yours? commment below to let me know!

Should you have any request regarding cover songs, just comment below and let me know.
Also please share the video and subscribe to my channel https://bit.ly/2EsTGMQ.
Don't forget to click the 🔔 bell to be notified when my videos come out!

Visit me at Taipei Shin Kong Mitsukoshi Xinyi Plaza to enjoy more my live cover songs. Check it out details on my Instagram stories!

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編曲Arrange：林子安 Lin Tzu An
混音mix：林子安 Lin Tzu An
小提琴 Violin: 林子安 Lin Tzu An
鍵盤：Neon Lu
攝影師剪接師 Photographer & Film editor: Santon.W
文字編輯 Social media editor/manager: Lily Wu

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🎻Sponsor AnViolin🎻
如果你喜歡我的影片的話，歡迎贊助我，讓我有更多資源去提升畫面與音樂。
贊助連結：
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（Via Paypal）Sponsorship：https://www.paypal.me/Anviolin

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【Cover by AnViolin】每週上傳新的小提琴cover影片，
喜歡的話請訂閱我的頻道 https://bit.ly/2EsTGMQ
也記得開啟🔔訂閱通知，按讚留言分享給你家人朋友看！

還想看子安cover什麼歌？留言跟我說 ！

--

#胡夏
#那些年
#AnViolin
#violin
#ThoseBygoneYears
#CoverSong
#ViolinCover
#CoverByAn
#林子安
#林子安小提琴

Hello friends! Today we're going to share with you how to make a flourless chocolate cloud cake. (Richard Sax's Chocolate Cloud Cake)

This is an amazing cake, it came out perfect and very tasty. Everyone loved it. It really is the easiest, most delightfully velvety cake in the world, especially with the whipped cream! It just cannot go wrong! At least, this one is foolproof for us. 😊

Chocolate Cloud Cake uses just four ingredients – chocolate, eggs, butter, and sugar, all of them to make a crunchy-on-the-outside, airy-on-the-inside cake. Like a magic.

This cake was a classic dessert of the writer and cooking instructor Richard Sax. We cut down the sugar to make it not too sweet, and the mousse-like consistency tastes perfect. Never thought gluten free could be so yummy? Please try it. You will be so impressed by this cake. We urge all chocolate lovers to try this recipe.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Wv0v8zpE2ew
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How to make Chocolate Cloud Cake
Here is the Chocolate Cloud Cake Recipe

☞  Pan Size: round pan, diameter is 15cm, height is 6cm

✎ Ingredients
📍For Cake
70% bittersweet chocolate 113g
unsalted butter 55g, at room temperature
egg 3 (M~L size)
granulated sugar 100g
Cointreau Orange Wine 10g

📍For Topping
whipping cream 180g
powdered sugar 15g
** cocoa powder and chocolate shavings for garnish

✎ Instructions
1. Line the bottom and side of the round pan with parchment paper.
2. Add the chocolate chips in a mixing bowl. Pour some water into the saucepan and the water not touching the bowl. Then bring the water to a boil and reduce the heat to very low.
3. Set the chocolate bowl over the simmering saucepan. When it’s melted, remove the bowl from the heat, and then let the butter melt in the warm chocolate until smooth.
4. Separate 2 eggs in two bowls, one for egg yolk, another for egg white. Add a whole egg and half amount of sugar (about 50g) into the egg yolk bowl and whisk until combined.
5. Then add the egg yolk mixture into the warm chocolate, gently and slowly whisk until mixed well. Set aside.
6. Beat the 2 egg whites for about 1 minute, then add the remaining 50g of sugar in 3 batches, beat for 30 seconds each time, then switch to very low speed to beat until glossy soft peaks (not too stiff) for 30 seconds to 1 minute.
7. Gently fold about one third of meringue into the chocolate mixture, then fold in the remaining merinque to lighten it until well combined.
8. Pour the batter into the baking pan  and bake for 18-22 minutes or until the top is puffed and cracked and the centre is no longer wobbly.
9. Let the cake cool in the pan on a rack, the middle will sink as it cools.
10. Whip the 180g of cream and 15g of powdered sugar together with a handheld mixer until soft but not stiff peaks form.
11. Fill the crater of the cake with the whipped cream, and lightly dust the top with cocoa powder. Enjoy.
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Chapter:
00:00 opening
00:31 Ingredients
01:09 preparation
01:41 make chocolate ganache
04:01 make chocolate batter
05:51 Meringue
07:06 how to make chocolate cloud cake batter and baking
09:15 deco and taste
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#ChocolateCloudCake
#RichardSax
#easyrecipes

【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato

材料 Ingredients

一人份量 One serving

香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt

檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt

風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt


風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.


青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.


檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.


香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.


Notes from Eddie:

1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.

關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.


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