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中葡混血兒John Rocha 在烹飪界出道短短一年的時間，已經在其社交媒體平台吸引了過萬的粉絲，料理班舉辦了接近200 場。其簡單易做的葡萄牙／澳葡料理菜式深受歡迎。
全書分為三個章節：昨日、今日和明日。昨日部分記述了John 兒時成長的片段，食物與他的關係；今日部分敘述了John 從一名料理導師的眼中所看到的人和事；明日部分寫下了從料理導師變成為KOL 的過程及感受。
書中介紹了40 款部分已失傳的土生澳葡菜食譜和葡萄牙菜食譜，包括了馬介休薯球、非洲雞、西洋一品鍋和焗蕃薯糕等等。他每一道菜都藏著一種情，親情、友情、愛情包羅其中，讀者看的時候除了看到色香味，也會看到人情味。
The Ham Har Chaan Cookbook is not just a book about recipes. It is a book about people, about how food inspires people, and how food connects people.
Chinese-Portuguese Eurasian John Rocha has won over 10,000 followers in less than a year, and conducted over 200 cooking classes. He is famous for simple and yet delicious Portuguese and Macanese recipes that made home cooking so much fun. No fuss with plating, his recipes are purely the authentic taste of food.
John is truly a man of passion and love. His home recipes remind his childhood memories, bonding between he and his father, the love of his late grandma, and what he sees from the eyes of a celebrity cooking instructor. There are moments to laugh at, to cry for and to treasure. Ham Har Chaan Cookbook takes readers to a journey of love and fun in 3 parts: Yesterday, Today and Tomorrow.
Featuring 40 Macanese and Portuguese recipes, including the very famous Bacalhau Fritters, African Chicken, the long lost recipes of Daibo and Batatada.
全書分為三個章節：昨日、今日和明日。昨日部分記述了John 兒時成長的片段，食物與他的關係；今日部分敘述了John 從一名料理導師的眼中所看到的人和事；明日部分寫下了從料理導師變成為KOL 的過程及感受。
書中介紹了40 款部分已失傳的土生澳葡菜食譜和葡萄牙菜食譜，包括了馬介休薯球、非洲雞、西洋一品鍋和焗蕃薯糕等等。他每一道菜都藏著一種情，親情、友情、愛情包羅其中，讀者看的時候除了看到色香味，也會看到人情味。
The Ham Har Chaan Cookbook is not just a book about recipes. It is a book about people, about how food inspires people, and how food connects people.
Chinese-Portuguese Eurasian John Rocha has won over 10,000 followers in less than a year, and conducted over 200 cooking classes. He is famous for simple and yet delicious Portuguese and Macanese recipes that made home cooking so much fun. No fuss with plating, his recipes are purely the authentic taste of food.
John is truly a man of passion and love. His home recipes remind his childhood memories, bonding between he and his father, the love of his late grandma, and what he sees from the eyes of a celebrity cooking instructor. There are moments to laugh at, to cry for and to treasure. Ham Har Chaan Cookbook takes readers to a journey of love and fun in 3 parts: Yesterday, Today and Tomorrow.
Featuring 40 Macanese and Portuguese recipes, including the very famous Bacalhau Fritters, African Chicken, the long lost recipes of Daibo and Batatada.
作者簡介
John Rocha 是一名中葡混血兒，從事市場策劃和品牌管理多年，更擁有自己建立的顧問公司。在2013 年，John 離開了職場，退下來展開了人生的另一新階段。自幼在中西文化的薰陶下，John 從小便喜歡烹飪，也在不知不覺的情況下從嫲嫲和媽媽的身上學會了很多正在失傳的澳葡家庭料理 “Macanese Heritage Home Cooking”。
2016年12月，John 為自己展開了一項新工作，先後在Facebook 及Instagram 成立了Eurasian Food Journey 鹹蝦燦食之旅 Blog，介紹澳葡料理和葡萄牙料理的知識及食譜。更於2017年1月起在香港教授澳葡及葡萄牙料理，深受歡迎，在短短的1年間，John 已舉辦了超過200場料理班。 John現為煤氣烹飪中心，Bma Home & Kitchen 和 The Cooking Alley 的烹飪導師 。他經常接受邀請介紹西方飲食文化，更遠赴葡萄牙介紹當地美食，在蘋果日報報導。
John Rocha is a Chinese-Portuguese Eurasian. After years of corporate life in strategic marketing and brand management, John left his own consultancy business and started his new pursuits in 2013. Raised in a family with both Chinese and Western roots, John has learnt how to appreciate different cultures, customs and values since he was a young kid. At a very young age, John began to show a keen interest in culinary art and over the years he has inherited a lot of Macanese heritage cooking recipes and techniques from his beloved Avo (‘Grandma’ in Portuguese) and mom. Realising that fewer and fewer people would know of these recipes as the older generations are gone, he sets out a mission to preserve as many as he can.
In December 2016, John started his own blog Eurasian Food Journey on Facebook and Instagram to introduce and share recipes on Macanese and Portuguese cooking. In January 2017, he started hosting cooking classes in Hong Kong on Macanese and Portuguese cooking, which have been well received by people who love cooking. John has conducted over 200 classes in one year. He is currently a cooking instructor at Towngas Cooking Centre, Bma Home & Kitchen and The Cooking Alley. John also appeared in local media to talk about western cooking and did a special feature in Portugal on food and dining reported on Apple Daily.
2016年12月，John 為自己展開了一項新工作，先後在Facebook 及Instagram 成立了Eurasian Food Journey 鹹蝦燦食之旅 Blog，介紹澳葡料理和葡萄牙料理的知識及食譜。更於2017年1月起在香港教授澳葡及葡萄牙料理，深受歡迎，在短短的1年間，John 已舉辦了超過200場料理班。 John現為煤氣烹飪中心，Bma Home & Kitchen 和 The Cooking Alley 的烹飪導師 。他經常接受邀請介紹西方飲食文化，更遠赴葡萄牙介紹當地美食，在蘋果日報報導。
John Rocha is a Chinese-Portuguese Eurasian. After years of corporate life in strategic marketing and brand management, John left his own consultancy business and started his new pursuits in 2013. Raised in a family with both Chinese and Western roots, John has learnt how to appreciate different cultures, customs and values since he was a young kid. At a very young age, John began to show a keen interest in culinary art and over the years he has inherited a lot of Macanese heritage cooking recipes and techniques from his beloved Avo (‘Grandma’ in Portuguese) and mom. Realising that fewer and fewer people would know of these recipes as the older generations are gone, he sets out a mission to preserve as many as he can.
In December 2016, John started his own blog Eurasian Food Journey on Facebook and Instagram to introduce and share recipes on Macanese and Portuguese cooking. In January 2017, he started hosting cooking classes in Hong Kong on Macanese and Portuguese cooking, which have been well received by people who love cooking. John has conducted over 200 classes in one year. He is currently a cooking instructor at Towngas Cooking Centre, Bma Home & Kitchen and The Cooking Alley. John also appeared in local media to talk about western cooking and did a special feature in Portugal on food and dining reported on Apple Daily.
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