粉櫻- 我的厨房笔记 (Fenying Kitchen Club)
Tuesday, August 14, 2007
73 - 红酒糟鸡 Red Wine Residue Chicken
材料 : 麻油/食油 : 适量, 嫩姜 : 150g (切片), 鸡 : 1只 (斩块),酒糟 : 3 tbsp, 红糟酒/糯米酒 : 1杯
方法
1) 以中火将麻油烧热, 投入姜片炒至香
2) 加入鸡块炒均匀
3) 加入酒糟炒均
4) 加入½杯红糟酒炒均
5) 加入1杯水煮滚
6) 盖上锅盖, 焖煮15分钟至熟
7) 加入盐½tsp, 糖1tbsp, 红糟酒½杯, 拌均即可
Red Wine Residue Chicken
Ingredients : Sesame oil/cooking oil (own judgment), 150g Young ginger (slice),1 pc Whole Chicken (cut into pieces), 3 tbsp Red rice wine residue, 1 cup Red rice wine/Glutinous rice wine
Method:
1) Using medium heat to heat up sesame oil,fry ginger slices till fragrant
2) Add in chicken pieces and continue to stir fry
3) Add in Red rice wine residue, stir through
4) Pour in ½cup of Red rice wine, stir through
5) Pour in 1 cup of water, bring to a boil
6) Cover with lid, simmer for 15mins till chicken is cooked
7) Add ½ tsp of salt, 1 tbsp of sugar and remaining ½ cup of Red rice wine, stir well. Serve.
Thursday, August 16, 2007
红酒糟咕噜肉 Red Wine Residue sweet and sour pork
材料1 : 五花肉 : 500g (洗净, 切粗粒)
材料2 (腌料) : 糖 : ½ tbsp, 蚝油 : 1 tbsp, 麻油 : 1 tbsp, 胡椒粉 : ½ tsp, 花雕酒 : 1 tbsp
玉米粉 : 1 tbsp红酒糟 : 1 tbsp
材料3 : 薯粉 : 100g
酱汁 : 蒜头 : 3粒 (剁碎)
调味料 (混均) - 水 : ½ cup, 醋 : ½ tbsp, 糖 : 1 tbsp, 盐 : ½ tsp, 辣椒酱 : 1 tbsp, 蕃茄酱 : 3 tbsp,玉米粉 : 1 tsp
配料 - 黄瓜 : 1条 (切粒), 红辣椒 : 1条 (切片)
方法
1) 把材料1和材料2充分混和均匀, 腌约½小时
2) 把肉块均匀的沾上薯粉
3) 以中火炸至金黄色, 捞起, 放在碟上
4) 烧热锅, 下少许油, 爆香蒜头碎
5) 加入所有调味料搅煮至滚开
6) 加入配料拌均, 熄火
7) 把酱汁淋在肉块上
Red Wine Residue sweet and sour pork
Ingredients A : 500g pork shoulder (cut into cubes)
Ingredients B (Marinade) : ½ tbsp sugar, 1 tbsp oyster sauce, 1 tbsp sesame oil,½ tsp pepper
1 tbsp hua diao wine, 1 tbsp corn flour1 tbsp red wine residue
Ingredients C : 100g tapioca flour
Gravy : 3 cloves garlic(chopped)
Seasoning (mix well) : ½ cup water, ½ tbsp vinegar, 1 tbsp sugar,½ tsp salt, 1 tbsp chilli sauce
3 tbsp tomato ketchup, 1 tsp corn flour
Other Ingredients : 1 pc cucumber (cut cubes), 1 pc red chilli (Slice)
Method
1) Marinade Ingredients A with Ingredients B for ½ hour
2) Coat each piece of pork with tapioca flour
3) Deep fry coated pork over medium heat tillgolden brown, Remove and place on serving plate
4) Heat up wok with a bit of oil, fry garlic till fragrant
5) Pour in gravy sauce bring to a boil
6) Add in other ingredients, stir well, turn off burner
7) Pour gravy over the pork
Tuesday, August 21, 2007
豆爽Tau Suan
材料1 - 绿豆片 : 300g (洗净, 浸水4小时), 盐 : ½ tsp, 香兰叶 : 5 片
材料2 - 水 : 1 ½ litre, 糖 : 150g, 香兰叶 : 5 片
材料3 (混合搅均, 过沥) - 蕃薯粉 : 50g, Water : 1 杯
配料 - 油条 : 5 条 (切小段)
方法
1) 把材料1放进蒸盘内拌均匀, 大火蒸30分钟, 取出, 待用
2) 把水和糖放进锅内煮开至糖溶
3) 投入香兰叶煮一下子, 然后捞出香兰叶丢掉
4) 慢慢加入材料3的混合液, 不停搅煮至所需的浓稠度就好
5) 加入已蒸熟的绿豆片拌均, 熄火
Tau Suan
Ingredient A: - 300g mung beans (rinse, soak in water for 4 hours), ½ tsp salt
5 pcs pandan leaves
Ingredient B: - 1 ½ liters water, 150g sugar, 5 pcs pandan leaves
Ingredient C: (mix well, sieve) - 50g sweet potato flour, 1 cup water
Other Ingredient - 5 nos Yau Tiew (cut into small pieces)
Method
1) Mix well Ingredient A, steam over high heat for 30mins, remove from steam wok for later use
2) Boil water, stir in sugar till dissolve
3) Put in pandan leaves, bring to a boil , remove and throw the pandan leaves away
4) Slowly stir in Ingredient C solution till syrup is thickened.(must keep on stirring)
5) Add in cooked mung beans, stir well, turn off burner
Thursday, August 23, 2007
香滑小麦甜品 White Wheat Dessert
材料1 - 小麦粒 : 200g (洗净), 稀椰浆 : 1 ½ litre, 香兰叶 : 5 片
材料2 - 糖 : 100g
材料3 - 沙谷米 : 50g (洗净, 浸泡10分钟, 沥干), 花生汤 : 1 罐, 浓椰浆 : 1cup
方法
1) 把小麦粒和稀椰浆放进锅内煮开
2) 投入香兰叶, 继续煮10分钟, 熄火, 盖上锅盖焖1小时
3) 从新开动煤气把小麦粒煮烂
4) 加入糖拌均
5) 加入沙谷米煮至熟及透明
6) 加入花生汤拌均
7) 加入浓椰浆拌均, 煮开, 熄火
White Wheat Dessert
Ingredients A : 200g : white wheat(wash), 1 ½ liter : diluted coconut milk, 5 nos : Pandan Leave
Ingredients B : 100g : Sugar
Ingredients C : 50 g : sago (wash, soak for 10 min, drained),1 can : peanuts soup,1 cup : thick coconut milk
Method
1) Pour white wheat and diluted coconut milk into a pot, bring to a boil
2) Put in Pandan leave, boil for 10mins, turn off burner, cover with lid, simmer for 1 hour
3) Turn on the fire, boil till white wheat are softened
4) Add sugar, stir well
5) Add drained sago to boil till transparent
6) Add peanuts soup, stir well
7) Pour in thick coconut milk, bring to a boil, turn off burner
Tuesday, August 28, 2007
Cream Puff
皮料:
材料1 : 牛油 : 85g,水 : 200g, 糖 : 1tbsp, 盐 : ¼ tsp.
材料2 (过筛) : 普通面粉 : 120g, 双重发粉 : ½ tsp
材料3: 全蛋 : 3粒 (180g), 香精 : ¼ tsp.
方法
1) 把材料1放入锅内, 搅煮至滚开,熄火,
2) 加入材料2,充分拌均至细滑粉团
3) 让粉团冷却,放入搅拌钢内,分3次把蛋加入拌均
4) 用1支汤匙,取适量粉团,再用另1支汤匙,把粉团推进烤盘内
5) 放入已预热烤箱, 200ºC / 烘约20分钟至金黄色,取出
6) 待冷却后,用剪刀剪开旁边一小段,放入馅料
蛋奶糊
材料1 : 鲜奶 : 75g, 蛋黄 : 1粒, 玉米粉 : 25g
材料2 : 鲜奶 : 180g, 牛油 : 30g, 糖 : 60g
材料3: Vanilla oil : ¼ tsp
方法
1) 把材料1全部混合均匀成粉浆,过沥待用
2) 把材料2放入锅内,中火搅煮至糖溶
3) 慢慢加入材料1的粉浆,边加边搅,煮至糊状及熟,熄火
4) 待稍冷, 加入vanilla oil 拌均
Cream Puff
Puff:
Ingredients A: butter : 85g, water : 200g, sugar : 1tbsp,salt : ¼ tsp.
Ingredients B: plain flour : 120g, baking powder(double acting) : ½ tsp
Ingredients C: egg : 3pcs (180g), vanilla oil : ¼ tsp.
Method:
1) Mix well Ingredients A, bring to a boil, turn off fire
2) Add Ingredient B and mixed into a smooth dough
3) Leave dough to cool, transfer to mixing bowl and add eggs gradually, blend well
4) Spoon a spoon full of dough mixture, push it onto a baking tray by using another spoon
5) Bake at a pre-heated oven at 200ºC for 20 mins till golden brown
6) When puff cool down, slit an opening at the side by using a pair of scissors, fill it with fillings
Custard Cream
Ingredients A: milk : 75g, egg yolk : 1pcs, corn flour : 25g
Ingredients B: milk : 180g, butter : 30g, sugar : 60g
Ingredients C: Vanilla oil : ¼ tsp
Method
1) Mix Ingredients A evenly and strained
2) Bring Ingredients B to a boil till sugar dissolve
3) Add strained Ingredients A gradually, stirring constantly till mixture is cooked, turn off fire
4) Mixed vanilla oil evenly into slightly cooled cooked mixture
Friday, August 31, 2007
巧克力核桃蛋糕 Chocolate Walnut Cake
材料1 - 牛油 : 250g (切小块), 糖 : 50g
材料2 (混均) - 蛋黄 : 135g, Vanilla oil : ¼ tsp
材料3 (过筛) - 普通面粉 : 150g, 发粉 : 5g
材料4 - 蛋白 : 200g, 糖 : 150g
材料5 - 核桃 : 85g ─ 切粗粒, 巧克力粒 : 50g
方法
1) 把材料1放进第1个搅拌钢, 用中速度打均匀
2) 慢慢加入材料2打至松发
3) 改用低速把材料3加入拌均, 放一旁待用
4) 把蛋白(材料4 )放入第2个搅拌钢, 用中速度打至起泡
5) 慢慢加入糖, 改用高速打至凝固泡沫
6) 分三次把蛋白泡沫放进第1个搅拌钢的蛋糊拌均
7) 加入材料5拌均
8) 倒入已铺上纸的22cm 烤盘
9) 送入已预热烤炉, 180°C烘约40 – 45 分钟至熟
Chocolate Walnut Cake
Ingredients A: butter : 250g (cut into small pieces), sugar : 50g
Ingredients B: (mix well) - Egg yolk : 135g, Vanilla oil : ¼ tsp
Ingredients C: (sift) - Plain flour : 150g, Baking powder : 5g
Ingredients D: Egg white : 200g, sugar : 150g
Ingredients E: Walnut : 85g ─ cut into chunky, Chocolate chip : 50g
Method:
1) Blend Ingredients A evenly in the mixing bowl A at medium speed
2) Pour in Ingredients B gradually, beat till fluffy
3) Add Ingredients C, blend well at low speed, leave aside for later use
4) Place egg white (Ingredients D) into mixing bowl B, whisk till large bubbles at medium speed
5) Add sugar gradually, whisk till stiff at high speed
6) Stir egg white into batter (mixing bolw A) over 3 times
7) Stir in Ingredients E
8) Pour cake mixture into 22 cm greased and lined baking tin
9) Bake at 180°C pre heated oven for 40 – 45 mins
Wednesday, September 5, 2007
Kuih Kosui
材料1 - 椰糖 : 200g (切小块), 白糖 : 75g, 椰浆 : 300g, 香兰叶 : 4片
材料2 - 粘米粉 : 85g, Sago 粉 : 65g, 椰浆 : 150g, 硷水 : ½ tsp
材料3 (混均, 蒸5分钟) - 白椰丝 : ½ 粒, 盐 : ½ tsp
方法
1) 将材料2放进钢盆里搅拌均匀, 待用
2) 把材料1放进锅内, 以中小火煮开, 搅煮至糖溶
3) 把滚开的材料1, 冲进材料2的粉浆内, 搅拌均匀, 过滤
4) 把小杯放在蒸锅里, 先蒸热5分钟
5) 倒入粉浆, 大火蒸10分钟
6) 待冷却后取出, 沾上白椰丝
Kuih Kosui
Ingredients A: Gula Melaka : 200g (cut into small pieces), Sugar : 75g, Coconut Milk : 300g, Pandan Leave : 4nos
Ingredients B: Rice Flour : 85g, Sago Flour : 65g, Coconut Milk : 150g, Alkaline Water : ½ tsp
Ingredients C: (mix well, steam for 5 mins) - Grated white coconut : ½ pc, Salt : ½ tsp
Method:
1) Place Ingredients B in a mixing bowl , mix well
2) Boil Ingredients A till sugar dissolve over medium heat
3) After boiling, pour mixture (Ingredients A) into Ingredients B, mix well, strain
4) Steam empty small cups for 5 mins
5) Pour in batter, steam for 10 mins over high heat
6) Leave to cool before removing from cup, coat with grated white coconut
Thursday, September 6, 2007
番薯蛋 Sweet Potato Ball
番薯 : 500g (去皮, 切小块), 糖 : 2 tbsp, 面粉 : 40g – 50g (过筛),薯粉 : 50g
方法
1) 把番薯放入锅内, 加水煮至熟软
2) 捞起趁热加入糖压烂成泥状
3) 加入面粉拌均 (不黏手即可)
4) 用手沾些薯粉, 把薯泥搓成小球形
5) 以小火炸至金黄色, 捞起
Sweet Potato Ball
Ingredients: Sweet Potato : 500g (Peel, cut into small pieces), Sugar : 2 tbsp, Plain flour : 40g – 50g (sifted), Tapioca flour : 50g
Method
1) Boil sweet potato with water till soft
2) Remove and drain, add sugar while its still hot, mash it
3) Add flour to mix till does not stick to your hands
4) Coat hand with some tapioca flour, shape dough into small balls
5) Fry sweet potato balls till golden brown over low heat, drain well
Tuesday, September 11, 2007
寿司 Sushi
寿司醋
材料 : 白米醋 : 500g, 盐 : 100g, 糖 : 415g
方法
1) 将所有配料放入锅内,
2) 以小火加 热, 不停搅拌至糖溶, 熄火, (不能煮沸)
3) 待冷, 倒入瓶内储存
寿司蛋 :
全蛋 : 3粒 (200g) , 寿司醋 : 3 tbsp (45g)
方法
1) 把全蛋和寿司醋搅打均匀
2) 小火烧热平底锅, 加入少许油, 倒入适量蛋液
3) 依图1至图9煎成蛋卷
配料:
海苔 : 5张, Mayonnaise : 200g, 日本黄瓜 : 2条 (直切成条状)
寿司蛋 : 直切成条状, 蟹条 : 10条, Tuna : 1 罐
寿司饭:
材料1 - 珍珠米 : 300g, 水 : 450g
材料2 - 寿司醋 : 60g
方法
1) 把珍珠米洗净, 沥干, 放进电饭煲
2) 加入水450g, 浸泡½小时
3) 启动饭锅按钮, 把饭煮熟
4) 当饭煮熟后,把饭翻松
5) 加入寿司醋, 充分伴均, 焖10分钟
6) 取适量饭, 放在海苔上, 压平
7) 涂上mayonnaise, 随意放上配料
8) 依图卷成筒状, 切块 (产量 : 5条)
Sushi Vinegar
Ingredients : White Vinegar : 500g, Salt : 100g, Sugar : 415g
Method
1) Pour all Ingredients in a pot
2) keep on stirring till sugar dissolve over low heat, (do not bring to boil)
3) Leave to cool, store into bottle
Sushi Egg : Egg : 3pcs (200g), Sushi Vinegar : 3 tbsp (45g)
Method
1) Mix well eggs and sushi vinegar
2) Heat up frying pan with some oil, pour in some egg mixture
3) Refer to pic 1 - 9 for frying method
Fillings
Nori : 5 sheets, Mayonnaise : 200g, Japanese cucumber : 2pcs (cut into matchstick-size), Sushi egg : cut into strips, Crabsticks : 10pcs, Tuna : 1 can
Sushi
Ingredients A : Short-grain rice : 300g, water : 450g
Ingredients B : Sushi vinegar : 60g
Method
1) Wash rice thoroughly , drain, place into rice cooker
2) Pour in 450g of water, soak for ½ an hour
3) Turn on cook button, cook the rice
4) Fluff the rice when it’s cooked
5) Stir in sushi vinegar, simmer for 10 mins
6) Spoon some rice, press evenly over the nori
7) Spread some mayonnaise on the rice, line with fillings
8) Roll into cylinder, cut into pieces.
(yield : 5pcs)
Wednesday, September 19, 2007
冰皮月饼 Snowskin MoonCake
材料1 (过筛) : 熟糕粉 : 95g, 糖粉 : 140g
材料2 (混均) : 冰水 : 155g, 香精 : ¼ tsp
材料3 : 白油 : 15g
材料4 : 莲蓉 : 800g (取每粒100g,视饼模大小)
方法
1) 把材料1 和材料2拌均成团
2) 加入白油,搓揉至光滑
3) 在桌面上洒些熟糕粉,取粉团50g,杆压成薄片
4) 包入馅料,包成球形
5) 在饼模内洒些熟 糕粉
6) 把已包好馅料的粉团,放入模型内,压实,再倒扣出来
7) 放入冰箱储存
* 产量 : 大 8粒/小20粒
Snowskin MoonCake
Ingredients A: (sifted) - Fried glutinous rice flour : 95g, Icing sugar : 140g
Ingredients B: (Combined) - Ice water : 155g, Vanilla oil : ¼ tsp
Ingredients C: Shortening : 15g
Ingredients D: Lotus paste : 800g (100g each, vary in size of mould)
Method
1) Mix Ingredients A and Ingredients B to form dough
2) Rub in shortening till get a smooth dough
3) Sprinkle some fried glutinous rice flour on working table, flatten 50g of dough
4) Wrap lotus paste with dough, roll into a ball
5) Lightly flour the mould
6) Place mooncake in mould , flatten, dislodge the mooncake
7) Place in fridge
* Yield : big 8 pieces /small 20 pieces
Friday, September 21, 2007
中秋月饼Traditional MoonCakes
材料1 - 水仙面粉 : 200g
材料2 (充分混均) - 糖胶 : 130g,花生油 : 60g, 砚水 : ½ tsp
材料3 - 莲蓉 : 800g
材料4 (打散) - 蛋黄 : 1粒
方法
1) 将水仙面粉过筛在钢盆内
2) 倒进材料2,顺同一方向拌成光滑粉团
3) 盖上布, 松驰2小时
4) 把粉团切割为每粒约40 - 50g
5) 包上馅料, 洒些水仙面粉在手上, 把粉团揉成球形
6) 在饼模内洒些水仙面粉
7) 把粉团放进模型内, 压实, 印出饼型, 倒扣取出
8) 放入已预热烤箱,180°C烘约15分钟, 取出
9) 等30分钟后, 搽上蛋黄
10) 再放入已预热烤箱,180°C烘约15分钟
*产量 : 大8粒 / 或小13粒 - 3 天后才可食用
Traditional MoonCakes
Ingredients A: Hong Kong Flour : 200g
Ingredients B: (Combined well) - Golden syrup : 130g, Peanut oil : 60g, Alkaline water : ½ tsp
Ingredients C: - Lotus paste : 800g
Ingredients D: (lightly beat) - Egg yolk : 1 pc
Method
1) Sift hong kong flour into a mixing bowl
2) Pour in Ingredients B, combine well to get a smooth dough in one direction
3) Cover with cloth, let it stand for 2 hours
4) Divide dough to portions of 40-50g each portion
5) Lightly flour your hands, wrap lotus paste with dough, roll into a ball
6) Lightly flour the mould
7) Place mooncake in mould, flatten, dislodge the mooncake
8) Bake in a preheated oven at 180°C for 15 mins, remove
9) Set aside for 30 mins, brush with egg yolk
10) Return mooncakes to oven, bake for another 15 mins at 180°C
* Yield : big 8 pieces /small 13 pieces - Store for 3 days before serving
Wednesday, September 26, 2007
三杯鸡
材料 : 鸡腿肉 : 500g,嫩姜 : 100g (切片)
调味料 (混均) : 米酒 : 150g,酱清 : 50g, 糖 : 30 – 50g, 酱油 : ½ tsp,黑醋 : 1 tsp,麻油 : 1 tsp
方法
1) 把鸡腿肉洗净, 切小块, 加入1汤匙粟米粉均匀, 待用
2) 烧热油, 下嫩姜片炒至金黄色
3) 加入鸡肉炒至香
4) 加入调味料炒均煮开
5) 盖上锅盖, 以中火焖煮15分钟至熟, 熄火, 盛起
Ingredients :Chicken thigh : 500g,Young ginger : 100g (slice)
Seasoning (mix well) : Rice wine : 150g, Light soya sauce : 50g,Sugar : 30 – 50g, Dark soya sauce : ½ tsp
Black vinegar : 1 tsp, Sesame Oil : 1 tsp
Method
1) Wash chicken, drain, cut into pieces,, mix with 1 tbsp of corn flour, set aside.
2) Heat wok with oil, fry ginger slice till golden brown
3) Add chicken fry till fragrant
4) Add seasoning, stir well, bring to a boil
5) Cover with lid, simmer for 15mins over medium heat till its cooked, turn off heat. Dish out
Thursday, September 27, 2007
马铃薯蘑菇浓汤 Creamy Potatoes Mushrooms Soup
材料1 : 马铃薯 : 2 粒 (煮熟, 去皮)
材料2 : Cream cheese : 100g,普通面粉 : 25g,鸡汤 : 700g
材料3 : 毛菇: 1小罐 (切小块), 鸡汤 : 800g
方法
1) 把材料1和材料2放进搅果汁机搅成泥
2) 倒进锅内, 加入材料3, 搅煮至滚
3) 加入盐, 胡椒粉, oregano调味
Creamy Potatoes Mushrooms Soup
Ingredient A: Potatoes : 2 nos (boiled, remove skin)
Ingredient B: Cream cheese : 100g, Plain Flour : 25g,Chicken soup stock : 700g
Ingredient C: Can mushrooms : 1small can (slice), Chicken soup stock : 800g
Method:
1) Put ingredients A and B into blender, blend well.
2) Transfer to a pot, add in Ingredient C, bring to a boil
3) Add salt, pepper and oregano to taste
Tuesday, October 2, 2007
乡村浓汤 Creamy Chicken Mushrooms Soup
材料1 : 鸡肉 : 150g (切小块, 加入1tsp 粟米粉拌均), 蘑菇 : 1小罐 (切片)
鲜冬菇 : 3朵 (切粒), 椰菜花 : 100g (去皮, 切小块)
材料2 - 牛油 : 60g, 面粉 : 60g (过筛)
材料3 - 鸡汤 : 1 litre, 鲜奶 : 100g
方法
1) 把材料1准备好, 待用
2) 烧热锅, 以小火将牛油炒溶
3) 加入面粉不停炒至香熟
4) 慢慢加入鸡汤搅煮均匀, 转大火煮开
5) 加入鸡肉, 蘑菇煮熟
6) 加入鲜奶煮开
7) 加入鲜冬菇, 椰菜花拌均
8) 加入糖, 盐和胡椒粉调味
Creamy Chicken Mushrooms Soup
Ingredients A: Chicken : 150g (cut into small pieces, mix with ½ tsp corn flour)
Button mushroom : 1small can (slice), Fresh mushroom : 3pcs (cut into cube), Broccoli : 100g (cut into small pieces)
Ingredients B: - Butter : 60g, Plain flour : 60g (sift)
Ingredients C: - Chicken soup : 1litre, Fresh Milk : 100g
Method:
1) Prepare Ingredients A for later use
2) Heat up pot, melt the butter over low heat
3) Add flour, stir fry till fragrant
4) Stir in chicken soup gradually, bring to a boil over high heat
5) Add chicken, button mushroom, boil to cook
6) Pour in fresh milk, bring to a boil
7) Add fresh mushroom, broccoli
8) Add sugar, salt and pepper to taste
Thursday, October 4, 2007
蒸排骨 Steam Pork Ribs
排骨 : 500g (斩小块)
调味料 : 蚝油 : 2 tbsp, 麻油 : 1 tbsp, 食油 : 1 tbsp, 糖 : 1 tbsp,花雕酒 : 2 tbsp, 白米醋 : 1 tsp
胡椒粉 : ¼ tsp, 粟米粉 : 1 tsp
方法
1) 把排骨洗净, 沥干水分
2) 加入所有的调味料拌均匀, 腌约1-2 小时
3) 把已腌的排骨放入碟内
4) 大火蒸20分钟至熟
Steam Pork Ribs
Ingredients : Pork Ribs : 500g (cut into small pieces)
Seasoning : Oyster sauce : 2 tbsp, Sesame oil : 1 tbsp, Cooking oil : 1 tbsp, Sugar : 1 tbsp, Hua diao wine : 2 tbsp,White vinegar : 1 tsp, Pepper : ¼ tsp, Corn flour : 1 tsp
Method
1) Wash pork ribs, drain
2) Mix pork ribs with seasoning, marinate for 1-2 hours
3) Transfer marinated pork to a plate
4) Steam over high heat for 20 mins
Wednesday, October 10, 2007
酸甜鱼片 Sweet and Sour Fish
材料1 - 鱼肉 : 500g (切片)
材料2 - 姜汁 : 2 tbsp, 盐 : ½ tsp, 胡椒粉 : ¼ tsp
材料3 - 粟米粉 : 100g
酱料 (混均) - 水 : ½ cup, 糖 : 2 tbsp, 醋 : 2 tbsp, 蚝油 : 2 tbsp, 麻油 : 1 tsp, 辣椒酱 : 2 tbsp, 玉米粉 : 1 tsp
配料: - 青葱 : 4根 (切粒), 红辣椒 : 1条 (切粒)
方法
1) 把鱼片和材料2拌均, 腌约20分钟 然后把每一片鱼肉都沾上粟米粉
2) 烧热油, 以中火把鱼片炸至金黄色, 捞起, 排列在碟内
3) 烧热1汤匙油, 倒入酱料, 搅煮至浓及滚开, 熄火
4) 把酱汁淋在鱼片上, 然后洒上葱粒与红辣椒粒
Sweet and Sour Fish
Ingredient A: Fish fillet : 500g (slice)
Ingredient B: Ginger juice : 2 tbsp, Salt : ½ tsp, Pepper : ¼ tsp
Ingredient C: Corn flour : 100g
Sweet and sour sauce (mix well) : Water : ½ cup, Sugar : 2 tbsp, Vinegar : 2 tbsp,Oysters sauce : 2 tbsp,Sesame oil : 1 tsp, Chilli Sauce : 2 tbsp, Corn flour : 1 tsp
Other Ingredients : Spring onion : 4stalks (cut small cubes), Red chilli : 1pc (cut small cubes)
Method:
1) Mix fish fillet with Ingredient B, marinate for 20mins.Coat every slice of marinated fish with corn flour
2) Heat up wok with oil, fry fish over medium heat till golden brown, dish out, place them in plate
3) Heat up wok with 1 tbsp of oil, pour in sweet and sour sauce, stir till liquid thicken slightly and boiled , turn off heat
4) Pour sweet and sour sauce onto fried fish, sprinkles some spring onion and chilli on top
Monday, October 15, 2007
排骨栗子汤
材料1 : 排骨 : 600g
材料2 : 新鲜栗子 : 500g (加水煮10分钟, 待温冷, 去掉皮层), 湘莲子 : 200g (加水煮10分钟, 待温冷, 去掉皮层), 去核红枣 : 15粒 (洗净)
方法
1) 把排骨放进滚水中川烫过, 洗净, 待用
2) 煮开半锅水, 放入材料2, 以中小火熬煮1½小时至熟
3) 加入排骨, 熬煮1小时
4) 加入盐调味
Pork Ribs with chestnut soup
Ingredient A: Pork Ribs : 600g
Ingredient B: Fresh chestnut : 500g (boil for 10 mins, let it cool, remove skin), Lotus seeds : 200g (boil for 10 mins, let it cool, remove skin), Red dates : 15pcs (remove seed, wash)
Method :
1) Bring pork ribs to a boil, wash, drain, set aside
2) Boil 1/2 a pot of water, put in Ingredient B, boil for 1½ hour over medium heat till it's cooked
3) Add pork ribs, simmer for another 1 hour
4) Add salt to taste
Thursday, October 18, 2007
炸鱼 Deep fried fish fillet
材料1 - 鱼肉 : 500g (切大块)
材料2 - 姜汁: 2 tbsp, 盐: ¼ tsp,胡椒粉: ¼ tsp,花雕酒: 1 tbsp,麻油 : 1 tbsp
炸面糊 (搅拌均匀) - 自发粉: 200g (过筛), 胡椒粉: ¼ tsp, 水: 280g, 油 : 2 tbsp
方法
1) 把材料1和材料2混合拌均, 腌约1小时
2) 烧热半锅油, 把鱼片均匀的沾上炸面糊,以中火炸至金黄色, 捞起, 沥干油分
Deep fried fish fillet
Ingredient A: Fish fillet : 500g (cut into big pc)
Ingredient B: Ginger juice : 2 tbsp, Salt : ¼ tsp, Pepper : ¼ tsp, Hua diao wine : 1 tbsp, Sesame oil : 1 tbsp
Batter (combine well) - Self raising flour : 200g (sift), Pepper : ¼ tsp, Water : 280g, Oil : 2 tbsp
Method
1) Marinate Ingredient A with Ingredient B for 1 hour
2) Heat up half a pot of oil, dip fish into batter, deep fry till golden brown over medium heat, dish out,drain
Tuesday, October 23, 2007
云石蛋糕 Marble Cake
材料1 - 牛油 : 250g (切小块), 细砂糖 : 225g
材料2 - 全蛋 : 250g
材料3 (混合过筛) - 蛋糕面粉 : 250g, 发粉 : 5g
材料4 - 鲜奶 : 75g, vanilla oil : ¼ tsp
材料5 - 可可粉 : 20g (过筛), 热水 : 60g
方法
1) 把材料5的可可粉和热水, 充分搅均成巧克力酱, 待用
2) 把材料1放进搅拌钢, 用中速搅均
3) 加入第1粒蛋拌打均匀, 才加入第2粒蛋, 依法把蛋加完
4) 改用低速, 把材料3和材料4, 分3次交替加入拌均成粉糊
5) 取1/3 粉糊, 放在钢盆内, 加入巧克力酱拌均
6) 把2种粉糊, 分别交替放进已铺上纸的20cm 圆形/方形烤盆
7) 送入已预热烤箱以180°C烘约45-50 分钟至熟, 取出
8) 马上从烤盆把蛋糕取出, 放在铁架上待冷
Marble Cake
Ingredients A: Butter : 250g (cut into small pieces), Fine sugar : 225g
Ingredients B: Egg : 250g
Ingredients C: (Sift) - Cake flour : 250g, Baking powder : 5g
Ingredients D: Milk : 75g, vanilla oil : ¼ tsp
Ingredients E: Cocoa powder: 20g (sift), Hot water : 60g
Method
1) Dissolve Ingredients E with hot water to form a mix paste, set aside
2) Blend Ingredients A evenly in the mixing bowl at medium speed
3) Add eggs one at a time, combine well before adding 2nd eggs
4) Reduce speed, alternately add Ingredients C and Ingredients D to the batter in three additions
5) Spoon 1/3 of the mixture into a bowl and add in the cocoa mix paste
6) Pour the batter into the a lined 20cm baking tin by alternating spoons of vanilla batter and cocoa batter
7) Bake in a pre-heated oven at 180°C for 45-50mins, remove from oven
8) Transfer cake to a wire rack, leave to cool
Friday, October 26, 2007
汇集姜酒鸡 Huiji Chicken Stew
想要索取汇集姜酒鸡的食谱
请打: Tel 67482911
Please call Tel 67482911 to obtain
recipe for Huiji Chicken Stew
椰香糯米糕 Glutinous Rice Pudding
材料1 - 椰糖 : 280g (切小块), 椰浆 : 125g, 香兰叶 : 5 片
材料2 - 糯米 : 500g (洗净, 浸泡4小时, 沥干)
材料3 - 椰浆 : 350g, 盐 : 1 tsp, 香兰叶 : 5 片
材料4 - 香蕉叶 : 1片 (20cmx20cm)
方法
1) 把材料1放进小锅内, 以小火不停搅煮至糖溶及浓, 熄火, 过沥, 待用
2) 把糯米放进已铺上香蕉叶的20cm 方形蒸盆内加入材料3拌均匀
3) 大火蒸15分钟, 打开锅盖, 用筷子把糯米饭翻松, 再蒸15分钟至熟
4) 取出, 淋上椰糖浆, 充分拌均
5) 用饭匙把糯米饭压实, 放回锅内, 蒸30分钟, 取出待冷切块
Glutinous Rice Pudding
Ingredients A : Gula Melaka : 280g (cut into small pieces), Coconut Milk : 125g,Pandan Leaves : 5 nos
Ingredients B : Glutinous Rice : 500g (washed, soaked for 4 hours, drained)
IngredientsＣ : Coconut Milk : 350g, Salt : 1 tsp, Pandan Leave : 5 nos
Ingredients D : Banana Leaves : 1no (20cmx20cm)
Methods
1) Place Ingredients A in a small pot, dissolve gula melakaover low heat, turn off heat, strain , set aside
2) Place glutinous rice into a pre-lined with banana leafbaking tin(20cm), mix well with Ingredients C
3) Steam with high heat for 15 mins, fluff the rice with a pair of chopstick, steam for another 15 mins till it’s cooked
4) Remove from steamer, mix well with Ingredients A
5) Press the rice with table spoon till firm, steam for another 30 mins, remove from steamer, let cool, cut into pieces
Tuesday, November 6, 2007
彩色橙香营养饭 Orange Rainbow Rice
材料1 - 米 : 3 杯
材料2 (混均) - 鲜橙汁 : 500g (6粒鲜橙), 水 : 300g, 盐 : ½ tsp, 溶化牛油 : 2 tbsp
材料3 - 溶化牛油 : 2 tbsp, 葱头 : 2粒(剁碎), 蒜头 : 2粒(剁碎)
材料4 - 鲜冬菇 : 5朵 (切粒), 蘑菇 : 1小罐 (切片),青灯笼椒: 1粒 (切小块), 红灯笼椒 : 1粒 (切小块), 粟米粒 : 50g, 盐 : ¼ tsp
方法
1) 把米洗净, 沥干, 放进电饭锅内
2) 加入材料2拌均匀
3) 启动饭锅电钮煮饭
4) 以中火烧热锅, 投入材料3炒香
5) 把材料4依顺序加入炒均, 熄火, 盛起, 等饭煮熟后, 加进橙汁饭里, 充分拌均匀
6) 盖上锅盖, 焖10分钟, 即可享用
Orange Rainbow Rice
Ingredient A: Rice : 3cups
Ingredient B: (mix well) - Orange juice : 500g (6 oranges), Water : 300g,Salt : ½ tsp, Melted butter : 2 tbsp
Ingredient C: Melted butter : 2 tbsp, Shallots : 2 pcs (chopped), Garlic : 2 clove (chopped)
Ingredient D: Fresh mushrooms : 5nos (cut into pieces), Button mushrooms : 1 small can (slice), Green Bell Pepper : 1 no. (cut into pieces), Red Bell Pepper : 1 no. (cut into pieces), Corn : 50g, Salt : ¼ tsp
Method:
1) Washed the rice, drained, place them in the rice cooker
2) Stir in Ingredients B
3) Press the cook button start to cook rice
4) Heat up wok over medium heat, fry Ingredients C till fragrant
5) Add Ingredients D accordingly and stir well, turn off heat,dish out, combine well with the orange cooked rice
6) Cover with lid, leave it for another 10 mins, serve
Friday, November 9, 2007
香滑蕉粿 Banana Pudding
材料1 - 椰浆 : 550g, 糖 : 60g, 香兰叶 : 4片
材料2 (搅均, 过沥) - 绿豆粉 : 90g, 椰浆 : 200g
材料3 (去皮切片) - 熟软香蕉 : 3 – 4 条
材料4 (用热水烫软) - 香蕉叶 : 15 片 (6寸 x 8寸)
方法
1) 把材料1放入锅内, 以中火搅煮至糖溶
2) 慢慢加入材料2, 不停搅煮至糊状及熟, 熄火, 盛起
3) 取1汤匙面糊放在蕉叶上, 放上1片香蕉
4) 再取1汤匙面糊, 盖在香蕉上
5) 把蕉叶上下包好, 两端卷起, 放进冰箱半小时, 即可享用
Banana Pudding
Ingredients A: Coconut Milk : 550g, Sugar : 60g, Pandan Leaves : 4 nos
Ingredients B: (Mix well, strain)- Hoen Kwee Flour : 90g, Coconut Milk : 200g
Ingredients C: (remove skin, slice) Ripe banana : 3 – 4 pcs
Ingredients D: (Scald in hot water) - Banana leaf: 15 sheets (6”x 8”)
Method:
1) Place ingredients A in a pot, dissolve sugar over medium heat
2) Pour in Ingredients B gradually, stir till the mixture is cooked, turn off heat, dish out
3) Spoon 1 table spoon of mixture onto the banana leaf, place 1 slice of banana on top
4) Top up with another table spoon of mixture
5) Fold banana leaf as if you are wrapping a gift box, place in the fridge for ½ an hour, serve
Tuesday, November 13, 2007
炸酱面 Noodles with Special Meat Sauce
肉酱料
材料1 - 肉碎 : 500g
材料2 - 水 : 3 tbsp, 麻油 : 1 tsp, 胡椒粉 : ¼ tsp, 粟米粉 : 1 tbsp
材料3 - 青葱 : 5根 (切粒), 蒜头 : 2 粒 (剁碎)
材料4 (去衣, 剁碎) - 葱头 : 5粒, 蒜头 : 5粒
调味料 (混均) - 水 : 400ml, 麻油 : 1 tbsp, 黑酱油 : ¼ tsp 海鲜酱 : 3 tbsp, 辣豆瓣儿酱 : 3 – 4 tbsp
材料5 (混均) - 粟米粉 : 1 tbsp, 水 : 2 tbsp,
面条 : 阳春面/蛋面 : 1包
配料
黄瓜 : 1条 (切4段, 刷丝), 红萝卜 : 1条 (切4段, 刷丝), 红辣椒 : 2条 (去籽, 切丝), 炒鲜香白芝麻 : 50g
方法
1) 把材料1与材料2充分拌均匀
2) 加入材料3拌均, 腌约20分钟
3) 下适量油热锅, 投入葱蒜碎爆香
4) 加入已腌好的肉碎炒至香熟
5) 加入调味料煮开, 试味
6) 加入材料5勾芡, 拌均匀后, 熄火
7) 煮开一大锅水, 投入阳春面煮软, 捞起放入碗内
8) 淋上炸酱料, 放上配料, 即可享用
Noodles with Special Meat Sauce
Meat Sauce
Ingredient A: Minced pork : 500g
Ingredient B: Water : 3 tbsp, Sesame oil : 1 tsp, Pepper : ¼ tsp, Corn flour : 1 tbsp
Ingredient C: Spring onions : 5 stalks (cut small), Garlic : 2 clove (chopped)
Ingredient D: (remove skin, chopped)- Shallots : 5pcs, Garlic : 5 clove
Seasoning sauce (mix well) - Water : 400ml, Sesame oil : 1 tbsp, Dark soya sauce: ¼ tsp, Hoison sauce: 3 tbsp, Hot bean paste: 3 – 4 tbsp
Ingredient E: (mix well) - Corn flour : 1 tbsp, water : 2 tbsp
Noodles : Plain noodles/egg noodles : 1 pk
Other ingredients : Cucumber : 1pc (cut into 4, shredded), Carrot : 1pc (cut into 4, shredded)
Red chilli : 2pcs (remove seeds, cut into strips), Fried white sesame seeds : 50g
Method :
1) Combine Ingredient A with Ingredient B
2) Add Ingredient C, marinate for 20mins
3) Heat up wok with oil, fry Ingredient D till fragrant
4) Add in minced pork, fry till fragrant and done
5) Stir in seasoning sauce, bring to a boil.
6) Add Ingredient E to thicken the gravy, true off heat
7) Blanch noodles in a pot of boiling water, dish out and place them into a boil
8) Pour in the seasoning sauce, top up with other ingredients, serve
Thursday, November 15, 2007
甜甜圈 Donut
材料1 : 面包面粉 : 210g, 普通面粉 : 90g, 发粉 : 5g, 面包改良剂 : 5g,盐 : 5g, 糖 : 15g,
酵母 : 5g
材料2 (混均) : 蛋 : 30g, 水 : 150
材料3 : 牛油 : 60g
方法
1) 将所有材料1放进搅拌纲
2) 加入材料2, 以低速度拌打1分钟
3) 加入牛油, 以低速度拌打1分钟
4) 然后用快速度拌打5分钟
5) 把粉团搓圆, 盖上毛巾, 静置15分钟
6) 把粉团切割为每粒30g, 搓圆
7) 盖上毛巾, 静置10分钟
8) 将每个粉团杆平 ,然后用小圆形切割器, 把中部切掉
9) 把所有已成型的粉团盖上毛巾, 醒发30分钟
10) 烧热一锅油, 以中火把粉团遂个炸成金黄色
11) 捞起, 沥干油分, 洒上糖粉
Donut
Ingredients A: Bread flour : 210g, Plain flour : 90g, Baking powder : 5g, Bread improver super tex : 5g, Salt : 5g, Sugar : 15g, Instant yeast : 5g
Ingredients B: (combine) - Egg : 30g, Water : 150
Ingredients C: Butter : 60g
Method:
1) Place Ingredients A into a mixing bowl
2) Add Ingredients B, knead for 1 min over low speed
3) Add butter, knead for another 1 min over low speed
4) Change to high speed , knead for 5 mins
5) Cover dough with towel, set aside for 15 mins
6) Cut dough into 30g each, shape into a ball
7) Cover with towel, set aside for 10 mins
8) Deflate the dough , cut into shape by using a cutter
9) Cover shaped dough with towel, let rise for 30 mins
10) Heat up a pot of oil, deep dry donuts over medium heat till golden brown
11) Dish out, drain, dust with icing sugar
Tuesday, December 4, 2007
蜜汁叉烧 Honey Char Siew
材料1 - 五花肉 : ½ kg (切长条状), 红酒糟 : 1 tbsp
材料2 (剁碎) - 姜 : 2 片, 葱头 : 3 粒, 蒜头 : 3粒
材料3 (腌料) - 蚝油 : 2 tbsp, 麻油 : 1 tbsp, 蜜糖 : 1 tbsp, 花雕酒 : 1 tbsp, 叉烧酱 : 3 tbsp (50g)
材料4 - 蜜糖 : 50g
方法
1) 把肉清洗干净, 用叉叉几个洞
2) 加入红酒糟, 把肉涂抹均匀
3) 加入材料2拌均
4) 加入材料3拌均
5) 放进冰箱腌约3-4 小时
6) 把肉放在铁架上, 以210°C烤15分钟
7) 把肉翻转, 再烤10分钟
8) 取出肉条, 均匀的抹上蜜糖, 再烤5分钟
Honey Char Siew
Ingredients A: Pork : ½ kg (cut into long strips), Red wine residue : 1 tbsp
Ingredients B: (chopped) - Ginger : 2 slices, Shallot : 3 pcs, Garlic : 3 clove
Ingredients C: (seasoning sauce) - Oyster sauce : 2 tbsp Sesame oil : 1 tbsp, Honey : 1 tbsp, Hua Tiao Jiu : 1 tbsp Char Siew sauce : 3 tbsp (50g)
Ingredients D: Honey : 50g
Method:
1) Washed pork, prick some holes with a fork
2) Spread pork evenly with red wine residue
3) Add Ingredients B, mix well
4) Add Ingredients C, mix well
5) Place it in fridge, marinate for 3-4 hours
6) Place pork on the rack, bake in a pre-heated over at 210°C for 15mins
7) Turn pork over, bake for another 10mins
8) Remove pork, spread evenly with honey, bake for another 5 mins
Thursday, December 6, 2007
蒸巧克力小蛋糕
材料1 - 全蛋 : 120g, 蛋黄 : 20g, 黑糖 : 110g
材料2 - 面粉 : 70g, 可可粉 : 20g, 发粉 : ½ tsp
材料3 - 鲜奶 : 20g, 粟米油 : 30g, Vanilla oil : ¼ tsp
方法
1) 以高速把材料1打至松发浓稠 (约5分钟)
2) 再以低速打1分钟(关电)
3) 轻轻加入材料2拌均
4) 加入材料3拌均
5) 将面糊倒进已铺上纸杯的小杯内
6) 放进蒸笼, 蒸15分钟, 待冷后可淋上巧克力浆
* 巧克力浆 (隔水溶化)
巧克力 : 150g, Fresh cream : 200g,牛油 : 20g
Steam Chocolate Cup Cake
Ingredient A: Eggs : 120g, Eggs yorlk : 20g, Brown Sugar : 110g
Ingredient B: Plain flour : 70g, Cocoa powder : 20g, Baking powder : ½ tsp
Ingredient C: - Fresh milk : 20g, Corn oil : 30g, Vanilla oil : ¼ tsp
Methods
1) Whisk Ingredient A over high speed till frothy (about 5mins)
2) Reduce speed, whisk for another 1 min (turn off switch)
3) Fold in Ingredient B lightly
4) Pour in Ingredient C, mix well
5) Pour batter into prepared paper cups in muffin pans
6) Steam for 15 mins, let cool, spread with chocolate topping
* Chocolate topping (double boil)
Chocolate : 150g, Fresh cream : 200g,Butter : 20g
Tuesday, December 11, 2007
玉竹鸡汤 Yu zhu chicken soup
材料1 : 鸡 : ½ 只
材料2 : 玉竹 : 50 – 100g, 去核红枣 : 15粒, 枸杞子 : 1– 2 tbsp,姜 : 1 小块
材料3 : 水 : 适量
方法
1) 把鸡洗净, 斩成小块, 投进滚水中川烫片刻, 捞起待用
2) 把材料2清洗干净, 加入适量水, 大火煮开后, 以中小火熬煮 ½小时
3) 加入鸡块, 继续以中小火熬煮½小时, 试味
Yu zhu chicken soup
Ingredients A : Whole chicken : ½ pc
Ingredients B : Yu zhu : 50 – 100g, Red dates : 15pcs, Gouqi : 1 – 2 tbsp, Ginger : 1 pc
Ingredients C : Water : own judgment
Method:
1) Wash chicken, cut into pieces, blanch the chicken with boiling water, drain
2) Wash Ingredients B, pour in water, bring to a boil over high heat, reduce to medium heat and boil for another ½ hour
3) Add in chicken , simmer for another ½ over medium heat
Thursday, December 13, 2007
龙眼冻 Longan Pudding
材料1 - 罐头糖水龙眼 : 1罐 (约550g)
材料2 (浸泡10分钟) - 鱼胶粉 : 25g, 水 : 100g
材料3 - 龙眼糖水 : 300g, 水 : 200g, 糖 : 50g, 香兰叶 : 4 片
材料4 - 柠檬汁 : 30g
材料5 - 龙眼 : 35 – 40 粒
方法
1) 打开罐头糖水龙眼, 取出龙眼放在15cm模型盘内, 待用
2) 把材料3煮开, 取出香兰叶
3) 加入材料2搅均, 熄火
4) 加入柠檬汁拌均
5) 倒进已放上龙眼的模型盘内
6) 待冷却后, 放进冰箱凝结
Longan Pudding
Ingredient A: - longan in syrup : 1can (550g)
Ingredients B: (soak for 10 mins) - Gelatine powder : 25g, water : 100g
Ingredients C: - longan syrup : 300g, water : 200g, sugar : 50g, Pandan leaves : 4 pcs
Ingredients D: - Lemon juice : 30g
Ingredients E - Longan : 35 – 40 pcs
Method:
1) Place longan (fruits only) into 15cm mould, set aside
2) Bring Ingredients C to a boil , discard pandan leaves
3) Stir in Ingredients B, turn off heat
4) Add lemon juice. Stir well
5) Pour mixture into mould
6) Cool aside, refrigerate until it is well set
Friday, December 28, 2007
宫保鸡丁 Kung Pow Chicken/Dried Chilli Spicy Chicken
材料1 - 鸡肉 : 500g (洗净, 切丁)
材料2 - 蚝油 : 1 tbsp, 麻油 : 1 tbsp, 胡椒粉 : 1 tbsp, 粟米粉 : 1 tbsp
材料3 - 辣椒干 : 10 条 (洗净, 泡软, 剪成段)
材料4 - 洋葱 : 1 粒 (切片),蒜头 : 2粒 (切片)
材料5 (混均) - 盐 : ½ tsp, 蚝油 : 1 tbsp, 麻油 : 1 tbsp, 糖 : 1 tbsp, 醋 : 1 tsp,水 : 250g
材料6 - 青椒 : 1粒 (切小块), 烤香腰豆 : 50g
方法
1) 把鸡肉放进钢盆内, 加入材料2拌均, 腌约½小时
2) 烧热2汤匙油, 投入辣椒干炒至香
3) 加入洋葱片与蒜头片炒香
4) 加入已腌好的鸡肉炒均匀
5) 加入材料5 炒均, 以中火煮至汁将干时, 熄火
6) 加入材料6拌均, 盛起
Kung Pow Chicken/Dried Chilli Spicy Chicken
Ingredients A: Chicken : 500g (wash, cut into cube)
Ingredients B:Oyster sauce : 1 tbsp,Sesame Oil : 1 tbsp,Pepper : 1 tbsp, Corn flour : 1 tbsp
Ingredients C: Dried chilli : 10 nos (washed, soaked, cut into strips)
Ingredients D: Onion : 1 no (slice), Garlic : 2clove (slice)
Ingredients E: (mix well) salt : ½ tsp,Oyster sauce : 1 tbsp, Sesame oil : 1 tbsp,sugar : 1 tbsp,Vinegar : 1 tsp,Water : 250g
Ingredients F:Green Bell Pepper : 1no (cut into small pieces), Baked cashew nuts : 50g
Methods
1) Place chicken into a bowl, marinate with Ingredients B for ½ an hour
2) Heat up wok with 2 tbsp of oil, stir fry dried chilli till fragrant
3) Add slice onion and garlic, stir fry till fragrant
4) Pour in chicken, stir fry well
5) Stir in Ingredients E, simmer over medium heat till thickened, turn off heat
6) Add in Ingredients F, stir well, dish out
Friday, January 4, 2008
美味肉丸 Meat Ball
材料1 - 猪肉碎 : 300g
材料2 - 酱青 : 1 tbsp,糖 : 1 tsp,麻油 : 1 tsp,胡椒粉 : ¼ tsp,粟米粉 : 1 tsp
材料3 (剁成泥) - 葱头 : 4 粒,蒜头 : 2 粒
材料4 (磨成粉) -苏打饼 : 4块
材料5 - 水 : 500g
方法
1) 猪肉碎与材料2混均, 待用
2) 烧热2汤匙油, 投入葱蒜泥炒香至金黄色
3) 加入苏打饼粉炒均匀
4) 加入水煮开
5) 把猪肉碎搓成小球形, 一粒粒投入煮至熟, 试味
Meat Ball
Ingredient A: Minced pork : 300g
Ingredients B: Light soya sauce : 1 tbsp,Sugar : 1 tsp, Sesame oil : 1 tsp,Pepper : ¼ tsp,Corn flour : 1 tsp
Ingredients C: (chopped) : Shallots : 4 pcs, Garlic : 2 cloves
Ingredients D: (blended ) Soda Biscuits : 4pcs
Ingredients E: Water : 500g
Method:
1) Mix minced pork with Ingredients B , set aside
2) Heat up wok with 2 tbsp of oil, fry ingredients C till fragrant and golden brown
3) Add in soda biscuits powder, stir well
4) Add water and bring to a boil
5) Shape into desired meatball size, drop them into boiling gravy and cook till meatball is fully cooked
Tuesday, January 8, 2008
核桃巧克力小蛋糕 Brownies
材料1 : 牛油 : 85g, 糖 : 250g, Honey : 40g
材料2 : 全蛋 : 150g
材料3 (过筛) : 普通面粉 : 200g, 可可粉 : 45g, 发粉 : 5g, 盐 : ¼ tsp
材料4 (混均) : 鲜奶 : 100g, Coffee emulco : 1 tsp
材料5 : 核桃粒 : 120g (切粗粒), Mixed citrus peel : 30g
巧克力酱 : 动物性鲜奶油 : 150g, 巧克力 : 300g, 牛油 : 20g
方法
1) 把材料1放进搅拌钢, 用中速搅均
2) 加入第1粒蛋拌打均匀, 才加入第2粒蛋, 依法把蛋加完
3) 改用低速, 把材料3和材料4, 分3次交替加入拌均成粉糊
4) 加入材料5拌均
5) 把粉糊放进已铺上纸的20cm 方形烤盆
6) 送入已预热烤箱, 以180°C烘约40-45 分钟至熟
7) 取出蛋糕, 放在铁架上待冷
8) 把动物性鲜奶油以小火加热至微滚, 熄火
9) 投入巧克力和牛油, 充分搅至细滑, 然后淋在已冷却的蛋糕上
10) 放进冰箱, 让巧克力凝固后, 才取出切块
Brownies
Ingredients A: Butter : 85g, Sugar : 250g, Honey : 40g
Ingredients B: Egg : 150g
Ingredients C: (Sift) : Plain flour : 200g, Cocoa powder : 45g, Baking powder : 5g, salt : ¼ tsp
Ingredients D: (mix well) : Milk : 100g, Coffee emulco : 1 tsp
Ingredients E: Walnut : 120g (cut into chunky), Mixed citrus peel : 30g
Chocolate Topping : Fresh cream : 150g, Chocolate : 300g, Butter : 20g
Method:
1) Blend Ingredients A evenly in the mixing bowl at medium speed
2) Add in eggs one at a time; blend well before adding another egg.
3) Reduce speed, alternately add Ingredients C and D to the batter in three additions
4) Stir in Ingredients E
5) Pour the batter into the a lined 20cm square baking tin
6) Bake in a pre-heated oven at 180°C for 40 – 45 min till cooked.
7) Transfer cake to a wire rack, leave to cool.
8) Bring the fresh cream to boil over low heat. Once boiled, turn off heat & remove from stove.
9) Add chocolate and butter into the fresh cream, hand whisk till well combined and smooth, spread over the cake.
10) Refrigerate the brownie until the chocolate topping is well set before serving.
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