菲傭入廚手記：滾熱辣煲仔菜（中英對照）

煲仔菜常用調味料  Frequently Used Seasoning in Clay Pot
煲仔菜常用配料  Frequently Used Condiments in Clay Pot
妙煮煲仔菜  Tips for Clay Pot Dishes
煲仔菜基本步驟  Basic Steps of Clay Pot Dishes
砂煲護養大法  Clay Pot Maintenance
 
嘗‧家禽  Chicken
紅燜栗子雞煲  Simmered Chicken and Chestnuts
南乳馬鈴薯鴨煲  Simmered Duck and Potato with Red Fermented Bean Curd
麻辣雞煲  Simmered Spicy Chicken
紅燜乳鴿煲  Braised Pigeon with Soy Sauce in Clay Pot
黃酒雞煲  Simmered Chicken with Chinese Yellow Wine in Clay Pot
椰汁油鴨髀芋頭煲  Simmered Preserved Duck Leg and Taro in Coconut Milk
津白雲吞雞煲  Wontons and Cabbage in Chicken Sou
 
爽口‧豬肉  Pork
鱆魚木耳燜腩肉  Simmered Pork Belly with Dried Octopus and Wood Ear Fungus
南瓜香菇排骨煲  Simmered Pork Ribs with Pumpkin and Black Mushrooms
蠔豉豬肉蓮藕煲  Simmered Pork Shoulder, Dried Oysters and Lotus Roots
XO醬爽肉涼瓜煲  Pork Cheek and Bitter Melon in XO Sauce
梅菜豬肉煲  Simmered Pork with Preserved Mustard Green in Clay Pot
話梅豬手煲  Simmered Pork Trotter with Preserved Plums
 
牛羊‧肉香  Beef and Lamb
番茄醬肉丸煲  Meat Balls in Tomato Sauce
泡菜大豆芽牛仔骨煲  Beef Short Ribs with Kimchi and Soy Bean Sprouts
枝竹馬蹄羊髀煲  Braised Lamb Shank with Water Chestnuts and Bean Curd Sticks
in Clay Pot
五香牛筋腩蘿蔔煲  Simmered White Radish with Beef Brisket and Tendon
咖喱羊肉煲  Curry Lamb in Clay Pot
紅酒燴牛尾煲  Simmered Oxtail in Red Wine Sauce
沙茶醬金菇牛肉煲  Beef and Enokitake Mushroom in Satay Sauce
 
愛上‧海鮮  Seafood
泰式烏頭煲  Thai Style Grey Mullet
大葱鹹菜葉白鱔煲  White Eel with Chinese Leek and Salted Mustard Green
番茄豆泡鰵魚煲  Cod with Tomato and Tofu Puffs
花蟹粉絲煲  Blue Crab and Mung Bean Vermicelli in Clay Pot
麵豉醬龍躉煲  Giant Grouper in Soy Bean Paste
蝦球魚香茄子煲  Shrimps and Eggplant in Clay Pot
咖喱三文魚頭煲  Curry Salmon Head in Clay Pot
味噌鮮蜆蘿蔔煲  Clams and White Radish in Miso Sauce
魚腐冬菇白菜煲  Deep Fried Fish Puffs, Black Mushroom and White Cabbage
in Clay Pot
XO醬薑葱芹生蠔煲  Simmered Oyster with Ginger and Spring Onion in XO Sauce
薑葱鯇魚腩涼瓜煲  Grass Carp and Bitter Melon in Clay Pot
蝦醬白菜仔粉絲鮮魷煲  Squids, White Cabbage, Mung Bean Vermicelli in Shrimp Paste
 
清新‧蔬菜、豆腐  Vegetable and Tofu
馬拉盞燒肉豆腐煲  Roasted Pork and Tofu in Shrimp Sauce
蠔汁鮮雜菌素雞煲  Bean Curd Roll and Mushrooms in Oyster Sauce
啫啫臘味芥蘭煲  Preserved Sausages and Kale in Clay Pot
鹹魚鯪魚肉釀豆腐煲  Stuffed Tofu with Salted Fish and Dace Paste
南乳燜素菜煲  Vegetables with Red Fermented Bean Curd in Clay Pot
沙茶醬素鴨茄子煲  Layered Bean Curd Sheets and Eggplant in Satay Sauce

編者的話
　　
　　香濃、惹味、火候十足，是煲仔菜的特色！
　　
　　凜冽的寒風，令人刺骨，熱騰騰的煲仔菜及火鍋是秋冬最受歡迎的食品。現代人貪方便，愛光顧酒樓食肆，免自己辛苦之餘，也不會令屋內充斥油膩味。
　　
　　烹飪導師FelizChan瞭解大家的疑慮與擔憂，精挑細選了38款適合自家燜煮的煲仔菜式，甚至自己控制用油量及調味份量，毋須進食街外加添了太多鈉及食油的煲仔菜，絕對是入廚者的精明選擇。
　　
　　作者為了令家傭理解煲仔菜的精髓，砂煲的使用及保養資料不可缺少，而且書內介紹煲仔菜常用的調味料及配料，自由搭配材料，不局限任何食材，依着基本的煲仔菜步驟、食譜的難度指示及烹調時間指引，時刻可以享受香味繚繞的煲仔菜。
　　
　　打開煲蓋……香氣、原味、熱辣，撲鼻而來，食指大動！