所謂美食就是
既要味道，也要色彩 !
一位喜歡用美食款待好友的女子，
用盡心思，
端出繽紛的饗宴 ……

　　五色飲食近年大流行，
　　食物的五色是平衡健康的重要元素。
　　用五色食物做出健康餐飲並不難，
　　用五色食物做出美味料理，也很簡單。

　　在這本書裡作者以五種顏色來分類食物，
　　黃、白、紅、綠、黑為經，
　　結合中西合璧的食材及烹調技巧為緯，
　　引領大家步入視覺的享受，
　　繼而走進味覺的世界，
　　以嶄新的角度感受食物！

作者簡介

Karen Lau

　　喜歡烹飪又愛創作。 曾有一段很長的時間在中國內地工作， 因而走遍大江南北， 吃盡大中華的美食。 加上近年四處遊歷， 遍嘗各地美食， 鑽研烹調技術。 融會貫通， 創製色、香、味、型、美俱備的自家私房菜。 以美食待客，用味道俘獲朋友們的脾胃。 2010年10月建立了「愛食Karen Kitchen」 Facebook專頁， 以食會友， 分享廚藝， 推動飲食藝術。

　　www.facebook.com/karenlauty

4-5 推荐序＋作者序
10-11 寫在前面
12-13 五色飲食

白色+WHITE
18-19 鹵水鮮魷配鎮江汁
SQUID IN CHINESE MARINADE SAUCE
20-21白酒奶油鮑魚
BRAISED ABALONES IN WHITE WINE
22-23杏汁燉豬肺
DOUBLE BOILED PORK LUNG IN ALMOND JUICE
24-25陳皮白鱔卷
BAKED WHITE EEL KEBABS SERVED WITH TANGERINE PEEL SAUCE
26-27泰式焗雞排
THAI-STYLE BAKED CHICKEN STEAK
28-29老薑炸雞
DEEP-FRIED GINGER CHICKEN
30-31酒香焗蠔
BRAISED OYSTERS IN PORT WINE
32-33香芒龍□柳卷佐薄荷百香芒果汁
SOLE FILLET ROLLS SERVED WITH MANGO SAUCE
34-35千層蛋白蝦肉酥
EGG WHITE AND SHIRMP PASTRY
36-37香煎比目魚佐冬蔭功汁
PAN-FRIED FILLET IN TOM YAM KUNG
38-39脆香豆腐佐紹興芝麻醬
DEEP-FRIED TOFU SERVED WITH WINE AND SESAME SAUCE
40-41蒸帶子佐泰式酸辣汁
STEAMED SCALLOPS SERVED WITH THAI-STYLE SAUCE

紅色+RED
44-45三杯羊排
BRAISED THREE-CUP LAMB RACK
46-47鹹菜豬肚黃豆胡椒湯
PICKLE, PORK TRIPE AND SOY BEAN SOUP
48-49香煎黑豬肉佐富士蘋果黑醋汁
BAKED KUROBUTA PORK SHOP IN FUJI APPLE AND BALSAMIC VINEGAR SAUCE
50-51泰式火鴨絲沙拉
THAI-STYLE ROASTED DUCK SALAD
52-53 烤安格斯肋眼牛排佐香草奶油
GRILLED ANGUS RIBEYE STEAK WITH HERB BUTTER
54-55祖傳酸梅鴨佐天使麵
GRANDMA’S SOUR PLUM AND DUCK WITH ANGEL HAIR
56-57甜醋鴨胸
SWEET AND SOUR DUCK BREAST
58-59荷香嫩鴿
STEAMED PIGEON WRAPPED IN LOTUS LEAF
60-61香煎羊肉佐香草味噌醬汁
PAN-FRIED MUTTON IN HERBAL MISO SAUCE
62-63鱷魚肉湯
CROCODILE SOUP
64-65番茄起士卷
TOMATO CHEESE ROLL

黃色+YELLOW
68-69酥炸番薯片佐咖哩沙拉醬
DEEP-FRIED SWEET POTATO SLICES SERVED WITH CURRY SALAD DRESSING
70-71鯷魚吐司佐洋芋蛋沙拉
ANCHOVY FILLET TOAST WITH EGG & POTAOT SALAD
72-73金瓜瘦肉竹笙腐皮湯
PUMPKIN AND PORK SOUP
74-75金黃蘆筍蝦卷
DEEP-FRIED GOLDEN SHRIMP ROLL
76-77 黃金豬腳尖
GOLDEN PIG’S TROTTERS
78-79泰式羅勒金柚雞絲沙拉
THAI-STYLE BASIL, POMELO AND CHICKEN SALAD
80-81金瓜海老
MASHED PUMPKIN WITH SHRIMPS
82-83玉米斑塊
FILLET IN CREAMY CORN SAUCE
84-85酒香竹笙羊肝菌蒸蛋
STEAMED WINE EGG WITH MUSHROOMS
86-87凍豆腐佐南瓜汁
CHILLED TOFU WITH PUMPKIN SAUCE

黑色+BLACK
90-91 自漬梅乾
DIY PRUNES
92-93麻香紫菜
SEAWEED WITH SESAME OIL
94-95黑芝麻鮪魚佐小黃瓜七味汁
TUNA IN CUCUMBER NANAMI SAUCE
96-97魚香茄盅
SAUTE EGGPLANTS WITH MINCED PORK
98-99紅酒燴冬菇
BRAISED MUSHROOMS IN RED WINE
100-101蒜香炒義大利墨魚麵
SAUTEED GARLIC SPAGHETTI NERI
102-103牛蒡焗飯
BURDOCK RICE CASSEROLE
104-105麻醬蕎麥涼麵
CHILLED SOBA WITH SESAME SAUCE
106-107黑木耳秋葵拌章魚
BLACK FUNGUS, OKRA AND OCTOPUS SALAD

綠色+GREEN
110-111涼拌苦瓜
BITTER MELON WITH SESAME SAUCE
112-113香炒蛤蜊肉末配紫高麗
SAUTEED CLAMS WITH BASIL AND JICAMA WITH PURPLE CABBAGE
114-115芫荽湯皮蛋酸薑
CILANTRO JELLY WITH PRESERVED EGG AND PICKLED GINGER
116-117鮮蝦瑤柱冬瓜羹
SHRIMP, DRIED SCALLOP AND WINTER MELON SOUP
118-119家傳□菜餅
HOMEMADE GARLIC CHIVE PATTY
120-121紫蘇雞佐香柚汁
PERILLA-FLAVOURED CHICKEN WITH POMELO SAUCE
122-123帶子瑤柱扒豆苗
STIR-FRIED PEA SHOOT TOPPED WITH SCALLOPS
124-125薑香嫩炒鮮百合甜豆
STIR-FRIED SNOW PEAS WITH FRESH LILY BULB AND GINGER JUICE
126-127 份量對照表