已額滿
已額滿
魚 Zine
FishZine
藝術節場刊
Leaflet
參與朋友
Attendee List
食塘源野網上展覽
Online Exhibition
含蓄
Humchuk
藝術家
Artist
食塘工作坊成果
Fruitful Workshops
在魚塘收集不同色調和香味的植物，與日常生活的廢紙混合製成再造紙，細聽背後的故事。
從魚塘生態鏈出發，為人類以外的動物繪製食譜。
觀賞村民炮製魚塘菜式，在食譜繪本中記錄其烹調方法，最後共晉魚宴﹗
Collecting plants from fishpond with different colours and odours, merging them with scrap paper and turning them into recycled paper. Let’s hearken to the stories behind.
Starting off from the fishpond food chain, we draw a recipe for an animal other than human.
Appreciate the cooking demonstration of villagers, capture them in the picture recipes, and enjoy the fish feast together!
古沁
Evelyn CHAN
藝術家
Artist
參加者作品
Participants' Artworks
材料：
大生圍自家種蕃茄
雞蛋
胡椒粉
鹽
步驟：
-
打蛋。
-
加適量胡椒粉及鹽進蛋液。
-
先炒蛋，半熟夾起待用。
-
再炒蕃茄。
-
再下炒蛋，翻炒。
Ingredients:
Tomatoes from Tai Sang Wai
Eggs
White pepper
Salt
Procedures:
-
Whisk the eggs.
-
Add white pepper and salt into the egg mixture.
-
Stir-fry the eggs until half-done and set it aside for later use.
-
Stir-fry the tomatoes.
-
Add in the scrambled eggs and stir-fry everything together.
鮮茄炒蛋。缺一不可
Tomato & Scrambled Eggs. Not One Less.
墨水紙本 Ink on paper
2020
材料：
生菜
蒜頭
蠔油
油
步驟：
-
生菜解體。
-
洗菜。
-
蒜頭切粒。
-
開火預熱鍋。
-
下油。
-
待油熱，蒜頭下鍋。
-
炒熟蒜頭。
-
生菜下鍋並翻炒。
-
待生菜收水，再下蠔油翻炒。
Ingredients:
Lettuce
Garlic
Oyster sauce
Oil
Procedures:
-
Disintegrate the lettuce.
-
Wash the lettuce.
-
Dice the garlic.
-
Heat the pot.
-
Add oil.
-
Add garlic when the oil gets hot.
-
Sauté the garlic.
-
Stir-fry the lettuce with the garlic.
-
After boiling down the lettuce, add oyster sauce for the final stir-fry.
蠔油熟菜
Lettuce with Osyter Sauce
墨水紙本 Ink on paper
2020
材料：
蒜頭少許
雞柳
西芹
鹽
雞汁
生粉水
步驟：
-
西芹出水。
-
西芹過凍水。
-
爆香蒜頭後，雞柳下鍋。
-
再下西芹。
-
下調味翻炒。
Ingredients:
A bit of Garlic
Chicken Fillets
Celery
Salt
Chicken Sauce
Cornstarch slurry
Procedures:
-
Blanch the celery.
-
Cool the celery with cold water.
-
Sauté the garlic in a wok and add chicken fillets.
-
Add the celery.
-
Stir-fry again after seasoning.
大生圍芹攬抄雞柳
Tai Sang Wai Stir-fried Celery with Chicken Fillets
墨水紙本 Ink on paper
2020
材料：
蝦
油
九層塔
蒜頭
水
步驟：
-
水下鍋。
-
待水滾，下油、九層塔及蒜頭。
-
蝦下鍋，顏色變紅即成。
Ingredients:
Shrimps
Oil
Basil
Garlic
Water
Procedures:
-
Add water to the wok.
-
Once the water boils, add oil, basil and garlic.
-
Add shrimps and cook till they turn red.
大生圍搵蝦
Finding Shrimps in Tai Sang Wai
墨水紙本 Ink on paper
2020
材料：
大生圍福壽魚
大生圍咸菜
薑
糖
雞汁
油
水
步驟：
-
魚去鱗。
-
魚去內臟，洗淨待用。
-
熱鍋。
-
下油。
-
爆香薑。
-
咸菜下鍋。
-
魚下鍋。
-
加水。
-
下糖及雞汁調味。
-
蓋鑊至魚熟。
Ingredients:
Tai Sang Wai Tilapia
Tai Sang Wai Pickled
Mustard Greens
Ginger
Sugar
Chicken sauce
Oil
Water
Procedures:
-
Scale the fish.
-
Remove the fish organs, rinse it off and put aside.
-
Heat the wok.
-
Add oil.
-
Sauté the ginger.
-
Add the pickled mustard greens.
-
Add the fish.
-
Add water.
-
Season with sugar and chicken sauce.
-
Put the lid on until the fish is cooked.
咸。魚
Salted. Fish.
墨水紙本 Ink on paper
2020
材料：
豬肉1斤
雞腳6隻
少量花生
大量木瓜
半茶匙鹽
水
步驟：
-
豬肉切片。
-
煲滾水，先下豬肉及雞腳。
-
再下木瓜。
-
關火前再下鹽調味。
Ingredients:
1 catty of Pork
6 pieces of Chicken legs
Some Peanuts
Tons of Papayas
½ tsp Salt
Water
Procedures:
-
Slice the pork.
-
Boil the water and add the pork and chicken legs.
-
Then add the papayas.
-
Turn off the heat and then add salt to season.
催淚木瓜湯
Tear-jerking Papaya Soup
墨水紙本 Ink on paper
2020
工作坊花絮 Behind The Scenes
以上食譜由參加者作品轉化而來，謹供參考。
The recipes above are derived from participants’ works and are just for reference.
