2011-8-11 13:14
sinta
大澳瀨尿蝦 筷子咁長
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大澳水鄉地方小小，碰口碰面都係熟人，難怪街坊街里彼此咁熟絡，巧遇八十七歲原居民壽伯，健步如飛充當嚮導帶我哋四圍去， Chok飽樣影相，望住水上屋喫筷子咁長嘅大澳特產瀨尿蝦，食到嘅，除咗係海鮮鮮味，仲有人情味。
[size=20pt][b]雞泡魚乾人頭咁大[/size][/b]
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[size=8pt]■壽伯教 Cassie擺 Pose，服未？[/size]
晨早踩入大澳食玩遊， Cassie一心買鹹魚做手信，研究好耐都唔知幫襯邊檔好，突然背後有把聲話：「唔好揀開肚鹹魚，魚肚半實半腍先係真正大澳出品。」一望，係位白髮蒼蒼嘅阿伯，旁邊街坊搭訕：「入大澳有乜唔識，搵壽伯啦。」壽伯八十七歲高齡，非常熱情話：「等我帶你哋周圍去。」先行吉慶街，沿途見唔少特色塗鴉，伸延兩岸嘅水上屋靚到飛起。行行吓，有間村屋佈置到成個公園仔咁款，不但種晒盆栽，仲有大樹好遮蔭，樹下有長椅，正猶豫可唔可以坐低影番張靚相，點知壽伯一句唔該都無就坐低，兼指指椅背上面兩個字：「請坐」。大澳居民真大方，換轉係市區，唔加句「內有惡犬」已經偷笑，最後，壽伯仲主動要求 Cassie齊齊 V手 Chok樣留影，真搞鬼。
過取代昔日橫水渡嘅藍色吊橋，踩入大澳街市街，即見超過廿年歷史嘅「大澳老友記海產貿易公司」，天花板居然吊住一條條人頭咁大嘅雞泡魚乾，條條乾屍皆有朵，左一條「細眼明」右一條「大眼仔」，魚材全部來自大澳漁民。老闆黃先生：「我本身都係漁民，呢啲雞泡魚乾係我自己整嘅，不過𠵱家無啦，水質無以前咁好，搵唔番咁大條雞泡魚咯。」左揀右揀， Cassie買咗馬友鹹魚醬同銀蝦 XO醬返屋企，手信總算有着落。
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[size=8pt]■村屋小花園，樹底有張長椅，壽伯問都無問坐低，原來一早寫住「請坐」。[/size]
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[size=8pt]要靠艇仔接駁上水上屋，日日望住靚靚海景，幾正。 [/size]
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[size=8pt]未行入街市街，已經聞到濃濃鹹魚香。 [/size]
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[size=8pt]點解有條木梯？泊好艇仔船咪爬梯上屋囉。
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大澳關帝古廟，一場來到不妨入廟添吓香油，求神庇佑啦。
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吉慶街勁多搞笑嘢，睇吓呢兩姊妹就知啦。
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龍鳳「呈祥」變「情長」，好有創意呀。
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■表情比憤怒鳥更憤怒，佢有朵叫「大眼仔」，歡迎拍照。
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■「大眼仔」唔 Lonely，皆因有老死「細眼明」。
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■雞泡魚綽號，全部係老闆黃生諗嘅。
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■（左）銀蝦 XO醬$40，馬友鹹魚醬$65（ a）[/size]
[size=20pt][b]炭燒燒鵝皮脆肉嫩[/size][/b]
午飯時間到，入「橫水渡小廚」開飯，貪有水上屋靚景送飯。先來活素魚拼蝦刺身，活者，即時令石蚌，肉質結實，切片上碟仲識口擘擘，好新鮮；素者，即素三文魚，清淡味道同真三文魚有八成似；蝦爽口鮮甜，點酸甜醬有助提鮮， Cassie食到直豎拇指。
老闆推介椒鹽瀨尿蝦：「瀨尿蝦係大澳特產，大嶼山海面一年四季都有出產，𠵱家最時令嗰種瀨尿蝦叫青蝦，大隻多肉有筷子咁長。」千祈唔好嫌剝殼麻煩，蝦殼炒到脆一脆唔油膩，椒鹽鹹香味濃得化不開，啖啖都咁鮮，抵畀一百分。數最能夠代表大澳嘅菜式，非鹹鮮乾荷葉籠仔飯莫屬，有蝦乾、吊桶乾、白飯魚乾、鹹鮮魚同豬頸肉，差唔多所有食材都來自大澳，漁民親自生曬，配「張財記」淡口蝦醬一蒸，每啖飯都咁香口，淡淡荷葉香繚繞不散。香煎墨魚餅亦唔係普通貨色，越南墨魚膠質重，人手打足四十五分鐘，唔會食到成口粉。
食完海鮮食肉，金牌炭燒燒鵝即叫即燒，皮脆肉嫩，一斬鵝身熱氣騰騰，新鮮滾熱辣唔該趁熱食，清淡啲，可以點酸梅醬；想濃味啲，可以點喺鵝肚流番出嚟嘅燒鵝汁，香到痹。飽？清清哋喫埋個椒鹽豆腐先好閃，唔好唓我住，呢個都係大澳特色菜，豆腐超滑溜，粉漿夠薄外脆內軟，超正。
[size=8pt]金牌炭燒燒鵝
每隻$338（ b）
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■鵝肚流出嚟嘅汁係精華，點燒鵝超正。
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香煎墨魚餅$68（ b）
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椒鹽豆腐$58（ b）
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鹹鮮乾荷葉籠仔飯$78（ b）
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活素魚拼蝦刺身
時價約$580（ b）
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■「張財記」蝦醬同蝦膏，連阿蘇都介紹過，好鬼香！
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超鮮味！
椒鹽瀨尿蝦$88（ b）[/size]
[size=20pt][b]齒頰留芋香[/size][/b]
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[size=8pt]■舖頭無豪華裝潢，勝在環境鳥語花香咁啦。[/size]
食完午飯，係時候親親大自然，去大澳另一頭嘅鹽田，叫鹽田，係因為以前真係有原居民喺對開海面採鹽，𠵱家當然荒廢咗。鹽田附近有條長橋，景觀靚絕，望出海面波平如鏡，青青小草點綴其中，偶有小鳥飛過，吹吹海風好 Relax，影 Chok相熱點之一是也，夠你 Hea一個下晝。
Hea到入黑，去鹽田附近嘅「海韻素食菜館」醫肚，睇睇餐牌，點解有生炒排骨？玩嘢呀？又話素菜？負責人陳小姐：「好多人都誤會，素食同小菜我哋都會做，所以叫『素食菜館』，而唔係『素菜館』，我哋家庭式經營，已經有廿幾年歷史。」老實，無甚麼古靈精怪菜式，優點係唔用現成貨，「連豆腐都係自己做，豆量多一倍，所以好香滑，唔似出面一般食肆用豆渣溝水算數。」講多無謂，即試酥甫雙拼，即荔茸酥卷拼酥甫，前者棄春卷皮改用腐皮包泰國芋茸，芋香超濃腐皮勁脆；後者用腐皮包住翠玉瓜、紅蘿蔔同冬菇等素菜，再落脆漿炸，餡料份量十足。紅燒大素翅，一樣俾我哋食到一乾二淨，日本素翅加自製素雞、木耳同冬菇絲，足料味夠濃。生炒排骨都係誠意之作，即叫即炸勁香脆，入口唔會太酸。 Cassie至愛香煎腐皮卷，鮮腐皮包西芹絲、木耳絲、素肉絲同金菇絲，煎到金黃色，無話煎到碟底成灘油。
[節錄...]
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[size=8pt]■舖頭三代同堂，小妹妹忽然賭聖上身，一開骰盅就猛話自己贏。
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酥甫雙拼$65（ c）
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紅燒大素翅$90（ c）
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生炒排骨$50（ c）
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時菜素鮑魚$52（ c）
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香煎腐皮卷$58（ c）[/size]
a.大澳老友記海產貿易公司（ 2985 8663）
大澳街市街４號地下
b.橫水渡小廚（ 2985 8343）
大澳吉慶前街 33號地下
c.海韻素食菜館（ 2985 5187）
大澳南涌村 13B
引用:蘋果日報網站