我真係好鍾意燒嘢食㗎！
I love barbecue. It’s truly my favourite thing. I love marinating the beef with Korean flavours as it brings me a degree closer to my K-pop idols. I love my lamb with strong middle eastern flavours of cumin and coriander. The chicken is paired with lemongrass, salt and pepper with a light honey glaze.
牛肉我多數同韓式醃料去處理，至於羊架就會用啲中東香料，火雞呢就會用鹽同黑胡椒醃製，再搽上少少蜂蜜。
What pairs well with barbecue? - a 12 year old Mortlach single malt Scotch whisky which has an exceptional meaty and bold flavour.
而同Barbecue嘅最佳配搭就係擁有醇厚肉質風味嘅Mortlach 12年蘇格蘭單一麥芽威士忌啦。一邊飲吓威士忌一邊燒嘢食，呢啲就係 #男人的浪漫 。
Mortlach’s signature 2.81X distillation process forges a whisky that has strength in character. The balance of oak and sandalwood with a light touch of spice and smokiness compliments the deep rich brown sugar, caramel and chocolate tones in the mouth - just enough character to match with meats without overpowering any dish!
Mortlach獨有嘅 2.81蒸餾工藝令威士忌呈現大膽而獨特嘅風味。橡木同檀香木嘅平衡恰到好處，散發淡淡辛香同煙熏味，配合埋黃糖、焦糖同朱古力香氣，夾埋一齊就同BBQ肉好match。
Here’s my Korean Barbecue Marinade Recipe：
同大家分享吓我嘅韓式Barbecue醃料
6 Tbsp Japanese soy sauce 日本醬油
3 Tbsp brown sugar 黃糖
2 Tbsp mirin 味醂
2 Tbsp sesame oil 麻油
155 g Asian pear 雪梨
80g onions 洋蔥
1 Tbsp minced garlic 蒜蓉
1 Tsp minced ginger 薑蓉
Blend all the ingredients together and marinade the meat (Beef or Chicken) for 4 hours before cooking. If you don’t have a grill, you can use a pan or an air fryer!
將全部材料撈勻然後醃啲牛或者雞肉大約四個鐘。Barbecue嗰陣時用中火，得閒係啲肉上搽啲油，咁樣啲肉就唔會咁快燶。 記住煮完之後share你嘅作品，等我比個like你😁
#Mortlach #TheBeastofDufftown
@mortlachhk
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