Saturday, 21 December 2013

Curry Prawns

Curry Prawns



Used Penny Chai's recipe. Excellent.

Ingredients:
1 lemon grass - white part only
2cm of galangal
2cm of tumeric
3 cloves of garlic
4-5 small onions
7 dried chilies - soaked with warm water
3 tablespoon oil
Put in the Grinder and grind till fine.
3 Tablspoon of curry powder
some salt and some sugar (1/2 tsp)
2-3 sprigs of curry leaves
200 ml of coconut milk
some fish sauce
600g of prawn - shells remove, clean and de-vine- slightly cook in a wok with hot oil. Remove and drain the oil.
In a wok, add some oil. When hot add the grinded spices. Cook till the oil slightly floated on the surface
Add the curry powder , the curry leave, salt and sugar. Stir fry till fragrant. Add the prawn and stir for a minute. Add the coconut milk. Lower the heat and bring to simmer for about 5-7 minutes. Sprinkle some fish sauce. Adjust. Serve with white jasmine rice.. Yum!!

汤圆

汤圆-冬至快乐





请大家吃汤圆。吃过又添岁!


Some glutinous rice flour with warm water . Form into a smooth dough. For the pink layer, we use strawberries jam mix with some warm water and the glutinous rice flour and form a dough. The green portion - form using the pandan essence.
The ginger syrup - Boil a pot of water, add the ginger - a few slices and the brown sugar. Adjust to the taste that you preferred. Bring to boil and simmer for 10 minutes. Add the Tang yuan and bring to boil. When the Tang yuan float to the surface, it is ready to be served.

Monday, 9 December 2013

Satay-沙爹

Satay-沙爹



recipe slightly modified from Kitchentigress blog:

CHICKEN SATAY & PEANUT SAUCE
Chicken marinade
 4 tbsp coriander seeds
 4 tsp cumin seeds
 20 shallots (120 g)
 4 cloves garlic (25 g)
 8 stalks lemon grass, tender part only, washed, and roughly chopped
 4 slices galangal, washed, and roughly chopped
 1 tsp turmeric powder, or ¼ thumb size piece turmeric
 2 tsp salt
 ¾ cup sugar - I reduced the sugar to 1/2 cup only.
 2 tsp dark soya sauce (I replaced with light soy sauce) and add 1 tbsp of Kecap Manis
 1 kg boneless and skinless chicken thighs, washed, dried, and cut small, bite size
 8 tbsp oil
 40 skewers, soaked in water overnight
Satay peanut sauce
 60 g assam (tamarind), mashed with ½ cup warm water and drained; seeds discarded
 250 g toasted peanuts, skinless, and roughly chopped
 250 g toasted peanuts, skinless, and finely ground
 50 g shallots (8 pieces), roughly chopped
 25 g garlic (4 cloves), roughly chopped
 2 stalks lemongrass, tender part only, roughly chopped
 4 thin slices galangal, roughly chopped
 2 tbsp chilli powder, or to taste, mixed with an equal amount of water
 6 tbsp vegetable oil
 60 g palm sugar, roughly chopped
 60 g sugar (4 tbsp)
 ½ tbsp salt
Garnish – all in thin, bite size wedges
 ¼ cup red onion, layers separated
 ½ cup pineapple
 ½ cup cucumber
To marinate chicken, toast coriander and cumin seeds over medium/low heat till toasty. Whilst still hot, pound or blend with shallots, garlic, lemon grass, galangal and fresh turmeric (if using) to a smooth paste. Mix with remaining ingredients for marinade. Refrigerate for 10-24 hours, covered.
To make satay sauce, place peanuts and assam water in a pot. Top up with water to cover peanuts by 3 cm (1 inch or so). Bring to a boil. Simmer gently for about 20 minutes, covered.
 Whilst peanuts are simmering, pound or blend shallots, garlic, lemongrass and galangal to a smooth paste. Fry paste with chilli powder in hot oil over medium heat till fragrant and colour darkens.
 Add to peanut mixture together with palm sugar, sugar and salt. Stir to mix thoroughly. Bring back to a boil, and simmer gently for 10 minutes. Reduce sauce or add more water as necessary to get a thick consistency. Taste and adjust seasoning if necessary. Turn off heat.

Saturday, 7 December 2013

Slow-Cooked Roast Pork

Slow-Cooked Roast Pork

 
 
 
 
 

BBQ sauce :
1 cup of ketchup, 1 cup vinegar, 1/2 cup dark corn syrup, 2 teaspoon sugar, 1/2 tsp salt, 1/4 tsp garlic powder,1/4 tsp onion powder, 1/4 tsp tabasco sauce
...
Steps:

Combine all of the ingredients for the BBQ sauce in a pan and over hig heat. Blend till smooth. When the mixture come to boil, reduce the heat and simmer uncovered. After 30-45mins when the sauce thicken, remove from heat.

1 kg of pork shoulder
Add the BBQ sauce with some sweet chili sauce
Add the sauce Pork shoulder. Coat evenly. Sprinkle with some roasemary and sea salt.

Cover and put to oven to roast for 4-5 hours at 110C. constantly turn over to ensure that the gravy evenly coat the pork.

Remove and serve with salad of your choices and drizzle with the sauce.. Very the yum.

Wednesday, 4 December 2013

Grilled char Siew wings.. 叉烧烤翅

Grilled char Siew wings.. 叉烧烤翅

 

 食谱在下面
2 tablespoons Lee Kum Kee Char Siew sauce
1 tablespoon plum sauce
1 tablespoon oyster sauce...
some soy sauce
1 tablespoon of minced garlic
some sesame oil

Marinate and leave aside at least an hour

Grill at 175C for 10 mins. Increase the temperature to 220C and grill for another 15 mins. Flip over and grill at 220c for 10 minutes.

2汤匙李锦记叉烧酱
1汤匙酸梅酱
1汤匙蚝油
一些酱油
1汤匙蒜末
一些香油

腌,搁置至少一个小时

烧烤在175℃下10分钟。提高温度至220℃,烤多15分钟。翻转和烧烤在220℃,10分钟。

Grilled soy chicken wings-烤豆油鸡翅

Grilled soy chicken wings-烤豆油鸡翅

 
 

Recipe:
marinate 1 kg of chicken wings with Lee Kum Kee Chicken Marinade, some minced garlic, a tbsp of sesame oil, little salt and a tbsp of shaoxing wine. Set aside for an hour.

Set the oven at 125C . Grill the wings at 125C for 10minutes. Brush the wings with some oil. Increase the temperature to 220C and grill for another 10 minutes. Turn over and bake for about 10 mi...nutes. Done.

腌1公斤鸡翅李锦记豆油鸡酱,一些蒜末,香油,少许盐和绍酒一汤匙一汤匙。设定预留了一个小时。

设定在125℃的烤箱。烧烤鸡10分钟,在125℃。一些油刷涂翅膀。将温度升至220℃,烧烤10分钟。翻转和烘烤约10分钟。完成

Curry fish - using yoghurt

Curry fish - using yoghurt



 Recipe from food.com. I replace the coconut and assam with the greek yoghurt

1 whole fish heads, cut into 2 or 600 g fish steaks ...
10 g ginger, thinly shredded
3 garlic cloves, thinly sliced
3 onions, thinly sliced
5 tablespoons curry paste (recipe follows)
3 Tomatoes, quartered
6 red chilies, slit into half lengthwise
6 green chilies, slit into half lengthwise
2 -3 sprigs curry leaves
1/2-1 teaspoon salt
1 tablespoon sugar
1 tablespoon tamarind paste, diluted with
1/2 cup water - Did not add in my recipe.
1 cup coconut milk (regular not the lite version) - I replace with Yoghurt

curry powder (Seeds Mixture)
250 g coriander powder
60 g cumin powder
150 g chili powder
30 g turmeric powder
20 g black pepper
10 g ground fenugreek
5 tablespoons sunflower oil


Directions:

1Wash the fish head or fish steaks and pat dry. Keep aside.

 2Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.

 3Cool slightly then pulse in a food processor to create the paste.

4In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.

5Add the curry paste and stir fry till fragrant and cooked.

6Add the onions and stir fry briefly for about one minute.

7Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.

8Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.

9Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.

10Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.

11You may add more liquid if there is not enough gravy.

 12Serve with steaming hot rice.

Sesame Ginger Chicken-姜丝麻油鸡

 

Sesame Ginger Chicken-姜丝麻油鸡


Ginger (i used around 3x2inch) - cut to fine strips
3-4 tablespoon of sesames oil...

1 tablespoon of cooking oil
3-4 cloves of minced garlic
a bunch of strips black fungus
1kg of chicken winglets (chop into 2)
2-3 tablespoon of the light soy say
1 tbsp of the dark soy sauce
2 tablespoon of the shaoxing wine.

In a hot add the sesame oil and the cooking oil. Fried the ginger till it is crispy. Remove half of them and set aside

In the same oil, add the garlic and stir fry. Add in the chicken and fry till the chicken is slightly brown.

Add in the light soy sauce and dark soy sauce. Mix well. Add in the fungus and mix well. Add enough water to slightly cover the chicken. Covered the wok and simmer in low heat for 25-30 minutes. Remove the cover and add in the shaoxing wine. Stir for a minutes to 2. adjust the taste according . Remove and serve with the fried gingers.

Roast lamb

Roast lamb

 

Recipe
 1.5kg easy-carve leg lamb
1 tablespoon olive oil
1 1/2 tablespoons wholegrain mustard...
2 tablespoons honey
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary leaves
( i added some sweet chili sauce)

Marinate the lamb with the above and leave overnight. Season with some salt. Warpped with a baking paper and put to the oven to roast for half an hour at 200C. Un wrapped the baking paper and roast for an hours at reduce temperature at 180C for an hour till middle or until cooked to your likings

Chicken Chop with egg

Chicken Chop with egg



Recipe below
recipe from http://cheah2009.blogspot.com.au/2010/05/chicken-chop-with-oyster-sauce.html

Marinade for chicken  (marinate for a couple of hours, best overnight)
1  tsp each - sesame oil, oyster sauce, sugar
1/2  tsp each - salt, light soya sauce, Shaoxing wine
1/4  tsp dark soya sauce
Dash of pepper
Sauce:
3/4 cups water
2 tsp oyster sauce
1/2 tsp sugar
1/4 tsp dark soya sauce
1.1/2  tsp cornflour + 1 Tbsp water for thickening
Salt to taste
Preparation
Cook the chicken bones with 3/4 cup water  for about 1/2 an hr. to make stock.  Discard the bones.
Add in the sauces, sugar, thickening.  Fine tune the taste to your liking.  Set aside.
Heat up a pan and fry the eggs.  Dish out.
In the same pan, add in some oil and pan fry the chicken pieces, flipping over, till thoroughly cooked.
Dish out and put on serving plate.  Pour sauce over.
Garnish with some salad and serve hot.


腌鸡(腌几个小时,最好过夜)
1茶匙 - 麻油,蚝油,糖
1/2茶匙 - 盐,生抽,绍酒
1/4茶匙黑酱油
胡椒粉少许
调料:
3/4杯水
2茶匙蚝油
1/2茶匙糖
1/4茶匙黑酱油
1.1/2茶匙生粉+1汤匙水增稠
盐适量
准备
煮鸡骨头用3/4杯水约1/2小时。丢弃的骨头。
添加酱油,糖,增厚。微调味道根据自己的喜好。备用。
烧热平底锅和炒鸡蛋。盘出。
在同一个锅,加一些油,用平底锅加入鸡块煎,翻转过来,直到彻底煮熟。
把鸡排放在盘子。淋上酱。
洒上一些沙拉,趁热食用。

Fried oyster - 蚝煎

Fried oyster - 蚝煎



食谱在下面
recipe from http://www.singaporelocalfavourites.com/2009/10/oyster-omelette-recipe.html
Ingredients for Oyster Omelette:
•10 large fresh oysters
•2 Tbs cornflour
•1 Tbs rice flour
•8 Tbs water
•1 Tbs oil
•2 cloves garlic, finely chopped
•3 eggs, beaten
•1 Tbs soy sauce
•1 Tbs sake rice wine
•1 pinch white pepper
•5 sprigs coriander, to garnish
•1 spring onion, for garnish
Method:
•Wash the oysters in cold water and drain well.
•Mix both cornflour and rice flour together with the water to make a fairly thin batter.
•Heat a large heavy frying pan until very hot and add oil. Pour in the batter and cook for about 15 seconds until batter is half set before adding in the eggs.
•When the eggs are almost set, make a hole in the centre by pushing the egg and batter mixture to the side of the pan. Pour in a little more oil and fry the garlic for a few seconds.
•Mix, then season with soy sauce, sake and pepper. Add oysters and cook just long enough to heat through.
•Garnish and serve immediately with fresh coriender leaves and spring onions.
Note: As the oyster has such a delicate flavour, oysters are best eaten raw unless they are cooked very lightly in a matter of minutes or seconds.
Chilli Sauce:
•3 whole Large Red Chillies
•1 slice 2 mm thick young Ginger
•1 clove garlic
•2 tbsp vinegar
•1 tbsp hot water
•1/2 tsp sugar
•Salt to taste
Method:
1.Throw all ingredients into a mortar and pestle or a blender, blend until you get a sauce like consistency and taste. Serve with oyster omelette.
配料蚵仔煎:
• 10大新鲜牡蛎
• 2汤匙生粉
• 1汤匙米粉
• 8汤匙水
• 1汤匙油
• 2瓣大蒜,切碎
• 3个鸡蛋,打散
• 1汤匙酱油
• 1汤匙清酒
• 1撮白胡椒粉
• 5小枝香菜,配菜
• 1葱段,装饰用
方法:
•洗净的牡蛎冷水沥干。
•两个混合玉米粉和大米面粉与水一起做一个相当薄面糊。
•烧热大型重型平底锅,直到非常热,放入油。倒入面糊,煮约15秒,直到面糊是成功的一半设置在鸡蛋中加入之前。
•当鸡蛋被几乎置位,由蛋和面糊混合物推到锅的一面。倒入一点油,炒大蒜几秒钟。
•混合,然后加酱清,清酒和胡椒。加入牡蛎,煮足够长的时间来热透。
•配菜,并立即用新鲜香菜叶和葱即成。
注:由于牡蛎有这样一个微妙的味道,牡蛎最好生吃,除非他们熟得很轻在几分钟或几秒钟的事。
辣椒酱:
• 3全大红色的辣椒
• 1片2毫米厚的年轻生姜
• 1瓣大蒜
• 2汤匙醋
• 1汤匙热水
• 1/2茶匙糖
•盐适量
方法:
1.把所有材料放搅拌机,混合,蚵仔煎加辣椒酱。 棒。

Friday, 22 November 2013

Lemon Chicken - 柠檬鸡

Lemon Chicken - 柠檬鸡



食谱在下面
500 g of skinless, boneless chicken thighs
- Marinate with some sat, sesame oil and cornstarch.
Coat the chicken with mix flour ( self raising flour mix with panko). Deep fried and set aside
Sauce :
half a cup of lemon juice ( roughly the juice of 2 lemon)
1/2 cup of chicken stock
1/3 cup of sugar
1 tbsp of cornstarch dissolve in a little water
In a pan, zest some lemon skin onto the sauce pan. Add a cup of the lemon juice, chicken stock and sugar.
Bring to boil and stir till the sugar dissolve. When the sauce starts bubbling, add the cornstach mix while stirring. The sauce will thicken. Turn off the heat and season with some salt.
Pour the sauce over the fried chicken breasts.

500克去皮,去骨鸡腿
 - 腌一些盐,芝麻油和玉米淀粉。
鸡肉涂抹混合面粉(自发面粉混合panko面包屑)。油炸,并预留
调料:
柠檬汁半杯(约2个柠檬的汁)
1/2杯鸡汤
糖1/3杯
玉米淀粉1汤匙溶解在少量的水
在平底锅中,热的平底锅上加上一些柠檬皮。加入一杯柠檬汁,鸡汤和糖。
煮滚,搅至糖溶解。当酱开始起泡,加入玉米淀粉混合,一边搅拌。酱汁会变稠。关火,撒上一些盐。
将酱汁倒在炸鸡胸肉上

Saturday, 9 November 2013

Easy to make prawn noodle - 简易虾面

Easy to make prawn noodle - 简易虾面

 


1 kg of the prawns. Remove the prawn heads and shells and set aside. Rinse and washed the shells.

Devine the prawns and clean....
3-4 cloves of minced garlic
300 g of the pork ribs (blanched with hot water, rinse with cold water and set aside)

Yellow noodles blanched with hot water and rinse under cold running taps.

In a pot, add some oil. When hot add the garlic. Stir fried till crispy and add the head and the shell of the prawns. Keep stir frying till the prawns shells and heads are dried and fragrant. Add water ( cant remeber how much but enough to make soup). Add the pork ribs. Bring to boil and simmer for 40 minutes (covered). Add some salt and some soy sauce. Adjust the taste as you preferred.

Remove all the shells from the soup after 40 minutes. Keep the spare ribs. Add the prawns and bring to boil.

In a bowl, add some yellow noodles. Arrange the prawns and the spare ribs (if you like, you can add in some chilli powder, some fish cake and some boil eggs.). Add the soup, fried onions and fresh cut chillies

Friday, 1 November 2013

京都排骨

京都排骨



See below for recipe

500g of pork spare ribs
Marinate with some soy sauce, sesame oil, salt, some sugar and egg and some cornstarch. Set aside for an hour
Sauce :
2-3 tablespoon of the zhejiang black vinegar
2-3 tablespoon of tomatoes sauce
some sugar
2 cloves of minced garlic
In a hot wok, add oil. When hot, deep fried spare ribs  till crispy.
In a wok, add some oil and the garlic. Fried till fragrant, add the sauces and sugar. Add some water. Bring to boil. Adjust the taste according to your preference. Add the cripsy spare ribs. Coated evenly with the sauce. Dish up and sprinkle with the sesame seeds (optional).

排骨500克
腌一些生抽,香油,盐,一些糖,鸡蛋和少许粟粉。预留一个小时
调料:
2-3汤匙浙江黑醋
2-3汤匙的番茄酱
一些糖
2瓣蒜末
在热炒锅,加入油。当热,油炸直到排骨香酥。
在入锅,加些油和大蒜。炒爆香,加入调味料和糖。添加一些水。煮滚。根据您的喜好调整口味。添加香酥排骨。均匀涂酱。盛起,撒上芝麻(可选)。

500g of pork spare ribs
Marinate with some soy sauce, sesame oil, salt, some sugar and egg and some cornstarch. Set aside for an hour
Sauce :
2-3 tablespoon of the zhejiang black vinegar
2-3 tablespoon of tomatoes sauce
some sugar
2 cloves of minced garlic
In a hot wok, add oil. When hot, deep fried spare ribs  till crispy.
In a wok, add some oil and the garlic. Fried till fragrant, add the sauces and sugar. Add some water. Bring to boil. Adjust the taste according to your preference. Add the cripsy spare ribs. Coated evenly with the sauce. Dish up and sprinkle with the sesame seeds (optional).

Friday, 18 October 2013

Chinese Rojak

Chinese Rojak



Finally I found the ginger flower to make the Rojak..It is really difficult to find the ginger flower here in Melbourne.

Recipe from :http://kitchentigress.blogspot.com.au/2011/03/stuffed-tau-pok-with-rojak-sauce.html

CHINESE ROJAK
(Recipe for 6 persons)
 150 g mang kuang (local turnip; yam bean; jicama; 沙葛)
150 g cucumber
 80 g under ripe pineapple
 80 g green mango
 100 g jambu (rose apples)
 1 pair you zha kueh (Chinese dough fritters; 油条), toasted till crisp
 4 pieces tau pok (beancurd puffs; 豆卜), toasted till crisp
Rojak sauce (dressing) – makes 1 cup
 90 g fermented prawn paste (6 tbsp)
 60 g tamarind paste (4 tbsp), mixed with 3 tbsp hot water and drained;
. . . seeds picked out and discarded (Orchid brand)
 peel of ½ calamansi lime, finely minced
 1 packed tbsp torch ginger bud (aka rojak flower), finely minced
 4 tbsp sugar
 1 tbsp chilli powder, or to taste
 ½ cup toasted peanuts (80 g), skinless, and coarsely ground
Toss everything, adding dough fritters and beancurd puffs towards the end so that they don't turn soggy. Plate and sprinkle with remaining peanuts. Serve immediately.

Sunday, 13 October 2013

Chinese pancake -慢煎饼

Chinese PanCake -慢煎饼

 
 

Saw this recipe from one the site by a mum - Hua hua Pauline.. Yummy
Slowly fry cake recipe:
Material (A) flour 300g, sugar 100g, water 320ml, 1 egg, 1 tsp baking powder, baking soda half tsp.
Material (B)  crispy peanut (I have replaced with crunchy peanut butter) , sugar, planta ( replace with chocolate sprinkles) and added some butter
1) Mix All material (A)
2) Preheat non-stick pan, add (1)  and add sugar
3) fry until golden brown and  add some butter.  Add peanut butter add a little planta( replaced with chocolate sprinkle)。 Fold into half and leave on the pan for a minute for the chocolate to melt. Remove and cut to the size that you like.
I like it thick, you can make it thinner and the skin will be very crispy.


慢煎糕食谱:
材料(A) 面粉 300g,糖 100g,水 320ml,蛋 1 粒,发粉 1小匙, 苏打粉 半小匙。
材料(B) 花生脆 (我用脆脆的花生酱),糖,planta(我用巧克力sprinkles),全部适量。我加了牛油。
1)全部材料(A)搅拌均匀
2)预热不粘锅,放入(1)加糖
3)煎至金黄色,加入少许牛油,少许巧克力sprinkles,加入脆脆的花生酱,少许巧克力sprinkles,然后折半. 并留一分钟. 让巧克力融化。取出并切成你喜欢的大小

Wednesday, 9 October 2013

Hot sauce chicken -香辣鸡翅

Hot sauce chicken -香辣鸡翅



500g chicken drumsticks or wings
1 tablspoon Frank hot sauce
Some garlic powder
2 tablespoon honey...
2 tablespoon light soy sauce
some cayenne pepper
some olive oil
2 tablespoon of tomatoes sauce
Marinate the chicken with the above and set aside at least an hour.

Heat at oven at 220C . Place the chicken on a baking tray to bake for 20 minutes on each side till crispy.

If you like it extra spicy, in a big bowl add some hot sauce and tossed the chicken with the sauce. Serve

500克鸡鸡腿或翅膀
1 tablspoon弗兰克辣椒酱
一些大蒜粉
2汤匙蜂蜜
2汤匙生抽
一些辣椒粉
少许橄榄油
2汤匙番茄酱
与以上腌鸡,并预留至少一个小时。

热火在22℃的烘箱。放置烤盘上进行烘烤每侧为20分钟至酥脆的鸡。

如果你喜欢它额外的辣,在一个大碗里加一些辣椒酱和鸡混合。即成

Tuesday, 8 October 2013

Roast chicken -烤鸡

Roast chicken -烤鸡




5 chicken chops with skin on
Marinated with 2 tablespoon Mirin, 2 tablespoon soy sauce, 1 tablespoon sesame oil, 2 tablespoon shaoxing wine. Some salt.
Leave aside for an hour
Heat the oven at 230C. Roast for 20 minutes on each sides. Remove with crispy on the skins.
Heat the remain marinade in a small pot and bring to boil. Drizzles the sauce over the roast chicken.


5有皮鸡扒
腌制2汤匙料酒,2汤匙酱油,1汤匙香油,绍酒2汤匙。一些盐。
撇开一个小时
在230℃的烘箱加热。每边烤20分钟,。烤直皮香脆。
加热一个小锅把腌汁煮滚。淋上烤鸡。

Tuesday, 17 September 2013

Chili prawn- 辣椒虾

Chili prawn- 辣椒虾



Gravy yummy with plain steam bun.
500 g shrimp with shells on and remove the veins
3 tablespoons peanut oil
4 garlic, chopped
3 small red pepper, chopped
2 teaspoons grated ginger
1 teaspoon of belacan, crumble
1 cup fish
160 ml tomato sauce
160 ml sweet chili sauce
2 tablespoons fish sauce
1 tablespoon Shao Xing
6 green onions, cut diagonally
1 egg, lightly beaten
1/4 cup cilantro leaves decoration
Steps:
1. Apply some flour, lightly pan fried shrimp until crispy
2. In a wok, heat oil. When hot add garlic, belacan, ginger and chilli. Stir fry until fragrant.
3. Add onions, followed by shrimp
4. Add sauce and fish sauce and rice wine. Stir-fry for a minute, add prawn . Evenly coated the prawns with sauces. Cover for a few minutes.
5. When the shrimp cooked, add eggs, stirring quickly.
6. Remove from the wok and ready to use. Sprinkle some coriander leaves

500克虾
3汤匙花生油
4瓣大蒜,切碎
3个小红辣椒,切碎
2茶匙磨碎的生姜
1茶匙的马来栈,弄碎
1杯鱼群
160毫升番茄酱
160毫升甜辣酱
2汤匙鱼露
1汤匙邵兴
6葱,切成斜
1个鸡蛋,打散
1/4杯香菜叶装饰
步骤:
1。涂一些面粉,轻轻油锅炸虾,直到香脆
2。在热锅,热油。当热添加大蒜,马来栈,姜和辣椒。翻炒爆香。
3。加入葱
4。添加酱汁和鱼露和绍兴酒。煸炒一分钟,加虾。直到酱均匀地覆盖了所有的虾,并覆盖了几分钟。
5。当虾煮熟后,加入鸡蛋,搅拌信捷。
6。从铁锅中取出,并准备使用。撒上一些香菜叶

Spicy BBQ chicken wings

Spicy BBQ chicken wings




Recipe from Neil Perry
16 chicken wings, tips removed, cut wings into half

Marinade:
4 cloves garlic, minced
3 cm piece ginger, peeled and minced
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp smoked paprika
1 tsp dried chilli flakes
4 tbsp honey
3 tbsp soy sauce
4 tbsp peanut oil
juice of 1 lemon
sea salt to taste

Bring a pot of salted water to boil. Add chicken wings and simmer for 10 minutes. Remove from the heat. Drain and pat dry and allow to cool for an hour.

Mix marinade ingredients together in a large bowl, then toss the chicken wings through. Leave to marinate for an hour.

Heat the BBQ grill. Remove the wings from the marinade. Pour the marinade into a frying pan and bring to boil. Reduce marinade on a gentle simmer until it starts to thicken.

Place the chicken on the hot BBQ grill and cook for 2 minutes on each side until they are slightly charred. Brush the charred wings with the marinade
 
 16个鸡翅,切成一半的翅膀

腌料:...
4瓣大蒜,切碎
3 cm长的生姜,去皮,切碎
1茶匙香菜粉1/2茶匙肉桂粉
熏红椒粉1茶匙
1茶匙干辣椒片
4汤匙蜂蜜
所以酱3汤匙
4汤匙花生油
1个柠檬的汁
海盐调味

带咸的水烧开一壶。加入鸡翅,小火煮10分钟。取出的热量。排水和抹干,并允许冷却一个小时。

腌料混合在一起在一个大碗里,加鸡翅。腌一小时。

加热烧烤。从腌料中取出的翅膀。一个平底锅倒入腌汁煮滚。减少火煨腌汁直到它开始变浓。

放置鸡肉热烧烤每边2分钟,,直到它们被轻微烧焦。用腌料刷在翅膀上。

Curry fried rice- 咖喱炒饭

Curry fried rice- 咖喱炒饭



3-4 bowls of over night jasmine rice
1 tablespoon of curry powder
some sea salt
2 tablespoon of oyster sauce
Some frozen peas
some chicken breast marinated with some soy sauce and some cornstach
In a hot wok, add some sesame oil and cooking oil. When hot add some minced garlic. Stir for a minute and add the chicken breast. Stir till quick fragrant. Add 1 tablespoon of oyster sauce. Stir for a minute and add the peas. Stir for a few minutes and add the rice. Coated the rice evenly with the ingredients. Add the curry powder and 1 tablespoon of oyster sauce. Str fry for a while and add some salt. Adjus the taste.
3-4碗过夜茉莉香米
咖喱粉1汤匙
一些海盐
2汤匙蚝油
一些冷冻豌豆
一些酱油和一些玉米淀粉腌制一些鸡胸肉
在锅烧热,加少许麻油和食用油。当热添加一些蒜末。搅拌一分钟,加入鸡胸肉。旺火烧至快速香。加入1汤匙蚝油。搅拌一分钟,加豌豆。搅拌几分钟后,加入大米。涂覆均匀的大米。加入咖喱粉和1汤匙蚝油。翻炒了一会儿,加点盐。调整的味道。

Friday, 13 September 2013

Fried chicken wings -炸鸡翅

Fried chicken wings -炸鸡翅

 
 
 
Recipe:
500g chicken wings
Marinate with some soy sauce, sesame oil, shaoxing wines, an egg and 2-3 tablespoon cornstarch.
Some Kentucky fried chicken flour mix with equal amount of self raising flour.
Coat the chicken with the flour. Deep fried till crispy. Put on a sieve and drain the oil. The crumbs that are left behind are really crispy. Sprinkle over the fried chicken wings.


500克鸡翅膀
一些酱油,麻油,绍兴酒,一个鸡蛋和2-3汤匙生粉腌。
一些肯德基炸鸡面粉混合与自发面粉。
涂在鸡肉与面粉。油炸至香脆。放在一个筛子,沥干油。留下的碎渣儿真的很香脆。撒上炸鸡翅。

Black pepper prawn- 黑椒虾

Black pepper prawn- 黑椒虾



Recipe:
2 tablespoon of the black pepper sauce
some palm sugar
2 minced garlic
500g of prawn. Remove the vein and clean. Coat evenly with flour. Deep fried till crispy.
In a wok, add oil. When hot, add the garlic and curry leaves.  Stir fried till slightly crispy. Add the pepper sauce and the sugar and a little of water. Bring to boil. Add crispy prawn and stir for a minute and remove. Ready to be served.
2汤匙黑胡椒酱
一些棕榈糖
2瓣蒜末
一些咖喱叶
500克对虾。取出静脉和清洁。涂层均匀面粉。油炸至香脆。
在热锅,加入油。当热,放入大蒜和咖喱叶。炒烧至微香脆。加黑胡椒酱和糖,一点点水。煮滚。添加香酥大虾,搅拌一分钟,取出。即可上桌。

Satay chicken-沙爹鸡

Satay chicken-沙爹鸡


Recipe:
500g of skinless chicken thigh- marinate with some soy sauce, shaoxing wine and cornstarch.
1 brown onion cut to slices
1 carrot cut to thin slices
2 Table spoon of Lee Kum Kee Satay sauce
1 shallot cut to 8-10 portions
2 minced garlic cloves
1/2 teaspoon of palm sugar
In a wok, add some oil. When hot add the garlic and stir fry. Add in the chicken and stir fry for a few minutes. Add the onions and carrots . Stir fry for around 4-5 minutes. Add the satay sauce and the sugar and shallots. Stir fry till chicken is fully cooked. Remove and serve.
500克去皮鸡肉大腿腌些酱油,绍兴酒和玉米淀粉。
1洋葱切成片
1个胡萝卜切薄片
李锦记沙爹酱2汤匙
1葱切成8-10部分
2蒜末丁香
椰糖1/2茶匙
在热锅,加些油。热的时候加入大蒜,翻炒。添加在鸡,翻炒几分钟。加入洋葱和胡萝卜。翻炒4-5分钟左右。添加沙爹酱,糖和葱。翻炒至鸡肉煮透。中取出和即可上桌。

Five spice Fried chicken

Five spice Fried chicken


Recipe:

500g skinless and boneless chicken thighs.
Marinate with - 2-3 table spoon of Lee Kum kee chicken marinade, 1 teaspoon of palm sugar,1 tablespoon of sesame oil, 1 tablespoon of shaoxing wine, 1 teaspoon of five spice, 1 egg and 2 tablespoon of corn starch. Leave aside for at least an hour.
Mix some self raising flour with some Kentucky fried chicken flour.
Coat the marinated chicken thigh with the mixed flour.
In a hot wok, add oil . Deep fried till both side are crispy.

Char Siew chicken-叉烧鸡

Char Siew chicken-叉烧鸡



Recipe:
500g skinless and boneless chicken thighs
2 tablespoon of Lee kum Kee char siew sauce
1 tablespoon of oyster sauce
1 tablespoon of soy sauce
1 tablespoon of plum sauce
some minced garlic
1/2 tablespoon of sesame oil
Marinate the chicken with the above for 30 minutes or so.
Put all in a pot and bring to boil. Lower the fire and simmer for around 30 minutes. Flip the chicken while simmering.
In a flat pan, slightly char the chicken on both side. Sprinkle with some sesame seeds and drizzle with sauce remaining in the pot.
500克去皮去骨鸡腿
李锦记叉烧酱2汤匙
1汤匙蚝油
1汤匙酱清
梅子酱1汤匙
一些蒜末
1/2汤匙麻油
与上面的腌鸡为30分钟左右,。
将所有放在锅内煮滚。降低火煨约30分钟。不时翻转鸡。
在平锅,把鸡煎至两侧轻微烧焦。撒上一些芝麻,淋上锅里留下的酱。

Monday, 2 September 2013

Father's Day Home made BBQ Ribs..

Father's Day Home made BBQ Ribs..



Success and really yummy

BBQ sauce :

1 cup of ketchup, 1 cup vinegar, 1/2 cup dark corn syrup, 2 teaspoon sugar, 1/2 tsp salt, 1/4 tsp garlic powder,1/4 tsp onion powder, 1/4 tsp tabasco sauce

Steps:

Combine all of the ingredients for the BBQ sauce in a pan and over hig heat. Blend till smooth. When the mixture come to boil, reduce the heat and simmer uncovered. After 30-45mins when the sauce thicken, remove from heat.

Remove the membrane of the ribs and clean the ribs. Put in boiling water for 30mins. Coat the ribs with sauce and wrap up with aluminum foil and put to bake at 250F. Bake for 2 hours. Remove and put in the fridge with the wrap on to cool down. Before serve, coat the ribs with remaining sauce and grill them till warm and a little crispy.

烧烤酱材料:
番茄酱1杯
醋1杯
黑玉米糖浆 1/2杯
糖2茶匙
盐1/2茶匙
大蒜粉, ¼茶匙
洋葱粉1/4茶匙
塔巴斯科牌子辣椒酱(tabasco sauce)1/4茶匙
步骤:

A 配制 烧烤酱
1.将烧烤酱的材料放进烧煮着的平底锅里搅拌,一直搅拌到光滑。
2.当烧烤酱配料煮到滚时,转至以小火开盖慢煮。
3.30 - 45分钟后酱汁变浓,熄火。

B烤排骨
1. 撕去筋膜,用水洗净。
2.放在沸水中煮30分钟。拿上来沥干。
3把A制成的烧烤酱涂在猪肋排上,用铝箔包裹。
4. 放入已经预热至250F的烤箱里烘烤2小时。
5.拿出来,连铝箔包裹着,放进冰箱降温。
6.上菜前用剩余的酱汁把猪肋骨用铝箔包裹,再烧烤,直到温热和香脆为止。

Friday, 30 August 2013

Grilled salted Pepper chicken-香烤盐椒鸡

Grilled salted Pepper chicken-香烤盐椒鸡




Anyway, I used the salted pepper package to make this yummy grilled chicken wings..

Simply marinate the chicken wings with some salt, soy sauce, shaoxing wine , some sesame oil and some cornstarch. Set aside for an hour at least.

Toss the chicken wings with the salted pepper from the package. Drizzle with some oil and put to oven at 230 C. Turn after 20 minutes ( the skin will get crispy). Grill for approximately 20 minutes. During the grilling process, make sure you constantly brush the chicken wings with the left over marinade. Enjoy.

只需腌鸡翅用少许盐,酱油,绍酒,少许麻油和少许粟粉。预留至少一个小时。

涂椒盐酱在鸡翅。淋入少许油,烤箱烤鸡翅在230℃. 20分钟后转动(皮会香脆)。另外烧烤约20分钟。在烧烤过程中,确保你不断刷腌料与鸡翅。

Saturday, 24 August 2013

BBQ Chicken with Home made sauce

BBQ Chicken with Home made sauce

BBQ Sauce
BBQ chicken

Result looks good huh? Taste good too..Ha

Season the chicken with some salt and leave aside for an hour.

Drizzle with some olive oil. Bake at 230C for 5-8 minutes both side. it will turn slightly crispy. Brush some BBQ sauce onto the chicken and bake for another 5 minutes. Turn and brush the sauce on and bake for another 5 minutes. Timing is estimate.. You can brush extra sauce on the chicken if you prefer before serving.

BBQ sauce :
1 cup of ketchup, 1 cup vinegar, 1/2 cup dark corn syrup, 2 teaspoon sugar, 1/2 tsp salt, 1/4 tsp garlic powder,1/4 tsp onion powder, 1/4 tsp tabasco sauce

Steps:

Combine all of the ingredients for the BBQ sauce in a pan and over hig heat. Blend till smooth. When the mixture come to boil, reduce the heat and simmer uncovered. After 30-45mins when the sauce thicken, remove from heat.

鸡少许盐调味,并搁置一个小时。

淋上一些橄榄油。烘烤230C两侧5-8分钟。它会变成稍微酥脆。刷一些烧烤酱到鸡和烤5分钟。转动鸡和刷酱到鸡,烤5分钟。..如果你喜欢上菜前可以刷额外的酱鸡



烧烤酱材料:
番茄酱1杯
醋1杯
黑玉米糖浆 1/2杯
糖2茶匙
盐1/2茶匙
大蒜粉, ¼茶匙
洋葱粉1/4茶匙
塔巴斯科牌子辣椒酱(tabasco sauce)1/4茶匙
步骤:

A 配制 烧烤酱
1.将烧烤酱的材料放进烧煮着的平底锅里搅拌,一直搅拌到光滑。
2.当烧烤酱配料煮到滚时,转至以小火开盖慢煮。
3.30 - 45分钟后酱汁变浓,熄火。

Friday, 23 August 2013

Bakuteh -懒人肉骨茶

Bakuteh -懒人肉骨茶


Ha.. Thanks Grimm-Tang Singnee for introducing me the claypot brand bakuteh.. indeed very nice

1 packet of the 巴生klang bakuteh
some tufu
3 whole garlic
1.5 ML of water
1 kg spare ribs
4 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
1 tablespoon of oyster sauce
some salt

Blanched the ribs with boiling water. Rinse and set aside
In a pot add the water, the claypot bakuteh pack, garlic, soy sauces, salt and oyster sauce. Bring to boil. Simmer at low heat for an hour (i covered it). When almost done, adjust the taste and add the tofu.

1包巴生肉骨茶的
一些豆腐
3整个大蒜
1.5 ML的水
1公斤排骨
4汤匙淡酱油
1汤匙黑酱油
1汤匙蚝油
一些盐

排骨用沸水烫。冲洗并预留
在一个锅里,加水,煲仔饭巴生肉骨茶包,大蒜,酱油,盐,蚝油。煮滚。在低热量煨一小时(覆盖)。当几乎完成了,调整口味,放入豆腐。

Wednesday, 21 August 2013

Dark Soy Chicken

Dark Soy Chicken


下面是食谱
Ingredients:
5 Chicken Drumstick - chopped to the right size - marinate with some light soy sauce, shaoxing wine, sesame oil and cornstarch.

2 cloves garlic minced
2 inch of ginger thinly sliced
2 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
1 teaspoon of palm sugar (adjust according to your preference)
2 tablespoon of sesame oil
1 tablespoon of cooking oil
Some mushroom slices- soak with hot water and rinse.

Heat a wok, add the sesame oil and cooking oil. When hot add the ginger to sauté till fragrant and slightly brown. Remove some and set it aside. The rest remain in the wok. In the same wok, add the garlic. Stir fry for one minute or so. Add the chicken. Stir fry for a minute. Add the sauces. Stir to evenly coat the chicken. Add some water and cover. Reduce the heat and let it simmer for about 15 minutes. Add the mushroom. Add some water if required. Cover for another 10 minutes. Remove and drizzled with some of the ginger (was set aside earlier)

主料:
5鸡腿 - 斩合适的大小 - 腌一些酱清,绍酒,芝麻油和玉米淀粉。

蒜头2粒剁碎
2英寸的生姜切成薄片
2汤匙酱清
1汤匙黑酱油
椰糖1茶匙(根据您的喜好调整)
2汤匙香油
1汤匙的食油
一些蘑菇片用热水浸泡和冲洗。

炒锅烧热,加入香油和食用油。当热添加姜炒爆香略有褐色的。取出一些,并把它放在一边。其余留在炒锅中。在同一个炒锅中,加入大蒜。翻炒一分钟左右。加入鸡肉。翻炒一分钟。添加酱料。搅拌均匀涂在鸡。添加一些水和盖。减少热量,让它焖约15分钟。加入蘑菇。如果需要加入一些水。再过10分钟的覆盖。取出并浇上一些姜.

Wednesday, 14 August 2013

Organic Honey with Lemon

Organic Honey with Lemon


This is so easy to make and that it tastes really good. Have been making this and drinking it for the past 2-3 months. Is kind of craze in the internet group that I joined. It is supposed to be very good for the following :

Not very sure of others points, but reduce  bloating is quite true and reduce some tummy fat is true for me as well. As for the skin glowing, I did see an improvement. So I will continue to make it and drink it!

Info from :http://www.boldsky.com/health/wellness/2012/health-benefits-lemon-honey-juice-031569.html

Benefit:

Aids weight loss: 
This is one of the most important benefits of this juice. If you add few drops of honey and lemon juice in hot water, it helps burn calories and fat deposits in the body. The citric acid in lemon and antioxidants in honey when mixed with hot water becomes the best juice for dieters who are working hard to shed some pounds. You can have it empty stomach or after a meal and workout session to make weight loss easier. 

Cures digestive disorders:
 It is one of the health benefits of lemon juice. It cures digestive disorders. If you are suffering from bloating, acidity or gastric problems, have lemon juice with honey. 

Cleanses the body: 
This is another health benefit of lemon and honey juice. The combination of hot water, fresh lemon juice and honey helps cleanse out toxins from the body. That is why it is suggested that if you want to lose weight and get glowing skin, have this healthy juice. You can have hot water with lemon juice and honey empty stomach to cure constipation and improve bowel movements. 

Prevents kidney stones: 
Having kidney stones is the new health problem of many people these days. Drinking less water, excessive calcium in the body, keeping urine for a longer time are few causes of kidney stones. In short, kidney stones are nothing but cluster of calcium deposits. Well, you can prevent these small stones from forming in the kidneys by having lemon and honey juice. Lemon blocks the calcium from getting absorbed in the bloodstream. It helps remove excess calcium from the blood and body. 

Cures a sore throat: 
Suffering from throat problems like coughing, itchiness etc? Have a glass of honey and lemon juice. Honey has anti-bacterial properties that kills bacteria and germs that cause throat problems. Hot water also helps clean the throat and open mucous glands. 

Fights colon cancer: 
Honey has many antioxidants that fight tumour formation. It has caffeate namely phenyl ethyl caffeate, phenylethyl dimethyl caffeate. These tumour fighting substances in honey helps fight colon cancer.

Read more at: http://www.boldsky.com/health/wellness/2012/health-benefits-lemon-honey-juice-031569.html

受益:

帮助减肥:
这是本汁的最重要的优点之一。如果您添加几滴蜂蜜和柠檬汁在热水中,它有助于燃烧热量和脂肪堆积在体内。柠檬酸柠檬和蜂蜜中的抗氧化剂与热水混合成为最好的减肥果汁.谁正在努力摆脱一些英镑。你可以把空腹或饭后或锻炼后喝会使减肥更容易。

治疗消化系统疾病:
它是对健康的有好处柠檬汁。治疗消化功能紊乱。如果你患有腹胀,酸度或胃病,喝一些柠檬,蜂蜜汁.

净化身体:
柠檬和蜂蜜汁,这是另一个健康益处。热水,新鲜的柠檬汁和蜂蜜的组合,有助于净化体内毒素。这就是为什么我们建议,如果你想减肥,并得到光滑的皮肤,您可以用热水,柠檬汁和蜂蜜空腹喝有助于治便秘和改善排便。

防止肾结石:
有肾结石是新的健康问题,许多人这些天。饮水少,过多的钙在体内,保持一个较长时间的尿液肾结石的几个原因。总之,肾结石是什么,但钙存款集群。嗯,你可以防止这些小石块在肾脏形成具.喝柠檬和蜂蜜汁。柠檬阻止血液中的钙吸收。它有助于消除多余的钙从血液和身体。

治疗喉咙痛:
患咽喉的问题,像咳嗽,发痒等?有一杯蜂蜜和柠檬汁。蜂蜜具有抗菌性能,可以杀死细菌和细菌引起的咽喉问题。热水也有助于清洁喉咙,打开粘液腺。

战斗结肠癌:
蜂蜜有许多抗氧化剂,抗肿瘤的形成。它具有:caffeate即苯基乙基,苯二甲caffeate为caffeate。这些肿瘤的战斗物质的蜂蜜有助于防止结肠癌。


Tuesday, 13 August 2013

Fried Chives Pancake 煎韭菜饼 by Eva Yu


Fried Chives Pancake 煎韭菜饼 by Eva Yu




Flour 500 g
Egg 2
200 g diced chives
Chopped shallots chopped + shrimp = stir fried and set aside

Seasonings
Salt
Pepper
Little fish sauce

Practice
Put all ingredient and mixed. Add enough water to a thick batter but yet not sticky to the pan. Add some oil to the non-stick pan and add a tablespoon of the batter and tilted it to spread and form a round thin layer on the pan. Cook till golden brown and flip over and cook till golden brown. Remove and serve.

面粉500 g
蛋2粒
韭菜200 g切粒
葱头仔碎+虾米碎各半碗先爆香

调味

胡椒粉
少许鱼露

做法
把全部混合均匀加入适当水调至浓稠度适中即可不 粘锅倒入少许油和一㸓大汤匙面糊摇动锅子让它成一片圆薄片中小火煎至金黄色翻回表面煎至一样金黄色即可

Saturday, 3 August 2013

Curry Laksa-咖喱叻沙

Curry Laksa-咖喱叻沙


Made using the chicken stock from yesterday. Using instant curry paste from Prima Taste (I love their curry paste and Bak Kut teh).

1 packet of the curry laksa paste
Hainanese Chicken thigh (recipe below)
Some fish cake - blanched with hot water
Some curry leaves
Yellow noodle - Blanched with hot water

Heat the wok and add a little oil (package paste usually quite oily already). Add the paste and stir till oil start floating on the paste.  Add the curry leave and stir till fragrant. Add the chicken stock. Bring to boil and simmer for 10-15 minutes in low heat.

In a bowl, add the noodle and the laksa. Add the fish cake and the hainanese chicken.

用鸡汤从昨天。使用即时咖喱酱百胜厨(我喜欢他们的咖喱酱和肉骨茶)。

咖喱叻沙酱1包
海南鸡大腿(下面食谱)
一些鱼饼 - 用热水烫一下
一些咖喱叶
黄色面条 - 用热水烫一下

锅烧热,加少许油(包浆通常已经相当油腻)。加入咖喱酱,旺火烧至油漂浮在咖喱酱上。加入咖喱叶和煸炒至香。加入鸡汤。煮滚,焖10-15分钟,用低热量。

在一个碗里,加入面条和叻沙。添加鱼饼和海南鸡饭。

Hainanese chicken-海南鸡

Hainanese chicken-海南鸡


Ingredients:

2 Chicken thighs or 1 chicken
2 lemongrass (white parts only )
2 Spring onions with roots on . Cut to 4 portions
1 inch ginger sliced
some salt and pepper

Sauce :
2 tbsp of the soy sauce
1 tsp of sesame oil
2 tbsp of the chicken stock from below.
Mix the sauce.

Clean the chicken. Rub chicken with some salt and rinse off.
In a big pot , add water and add in the chicken. Water must cover the chicken. Bring to boil and add in the lemongrass, spring onions and ginger. Simmer in low heat for 30 minutes. Add the salt and pepper and boil for another 10 minutes covered. Adjust the taste. Remove the chicken and put in icy cold water for 8 minutes. Remove and chop according to your preference. Serve on a plate and drizzle with the sauce.

主料:

2鸡大腿或1个鸡
2香茅(仅白色部分)
2葱根上。切〜4份
1英寸生姜切片
一些盐和胡椒

调料:
2汤匙酱油
麻油1茶匙
2汤匙鸡汤(下面)。
混合酱。

清洗鸡。鸡与少许盐擦,用清水冲洗干净。
在一个大锅里,加水,添加在鸡。水必须覆盖鸡。煮滚,加入香茅,葱和姜。低热量文火煮30分钟。加入盐和胡椒,覆盖再过10分钟,,煮沸。调整口感。 取出鸡并把鸡放入冰冷的水中8分钟。取出剁成根据自己的喜好。放在一个盘子里,淋上的调料即成

Friday, 2 August 2013

Roast Soy Chicken -烤豉油鸡

 Roast Soy Chicken -


 Ingredients:
2 Chicken Thighs (we called it Maryland here) with bone and skin on

Marinate Chicken with :

some garlic powder (or a teaspoon of minced garlic)
2 tablespoon of the Lee Kum Kee Chicken Marinade
1 tablespoon of oyster sauce
1 tsp of sugar
some sesame oil
1 tbsp of water
1 tbsp shaoxing wine
Mix up the sauce

Rub the chicken with some salt. Marinade the chicken for about 1 hour or more.

When ready, wrap the chicken with aluminum foil. Roast at 230C for 25 minutes. Unfold the foil after 25 minutes, brush the sauce( on the foil) onto the chicken. Continue to roast for another 15 minutes. If there is any marinade sauce left, bring to boil and pour over the chicken.

2个鸡大腿有骨与皮(我们把它叫做马里兰)

腌鸡:

一些大蒜粉(或一茶匙蒜末)
2汤匙李锦记豉油鸡汁
1汤匙蚝油
1茶匙糖
一些香油
1汤匙水
绍酒1汤匙
酱拌匀

擦点盐在鸡大腿。腌鸡约1小时或更长时间。

准备就绪后,鸡用铝箔包装。在230℃烘烤25分钟。25分钟后摊开箔,刷酱到鸡肉。继续烤15分钟。即可上桌. 如果有任何剩下的腌料汁,煮滚,淋在鸡。

Wednesday, 31 July 2013

Fried Potatoes with minced meat -香煎土豆肉饼

Fried Potatoes with minced meat -香煎土豆肉饼 by Li Fang Lee


This is really delicious. I cooked it a few times but Li has the best presentation!!

Ingredients:

Material A (2 cooked potatoes mashed , 400 g pork meat mince, 1 tablespoon cornstarch, one egg, one tablespoon parsley, pepper, a little fish powder, a little salt, sesame oil, 30ml of water)

B) 3 tablespoons corn flour (for frying) to coat meatloaf)

Practice:

1) Add  all the material  together and mix well. .
2) Heat the pan, spoon a tablespoon and form a round shape, then lightly coated with it with the flour and fried in hot oil over on low heat until golden brown .
食谱

材料A(2粒煮熟的土豆压烂成泥,400克猪胶肉,1大匙的粟粉,一粒鸡蛋,一大匙芫茜,胡椒粉少许,少许鱼粉,盐少许,麻油少许,30ml的水,

B)3大匙薯粉(煎炸)用来沾上肉饼)

做法:

1) 将全部的材料加在一起搅拌均匀。。
2)烧热油锅,一汤匙一汤匙弄成圆形,然后把肉饼轻轻的沾上薯粉拿到热油里慢火炸至金黄色就可以了。。。。。祝你们成功。。谢谢。

Teriyaki Grilled Chicken Wings-照烧烤鸡翅

Teriyaki Grilled Chicken Wings-照烧烤鸡翅



Ingredients :


Marinate 1 kg of the chicken wings with salt and pepper. Left for an hour and coated the skin with a layer of sesame paste (I bought it from korean shop). Drizzle some olive oil.

Sauce :

6 table spoon of the sake , 4 tablespoon of the soy sauce, 4 tablespoon of the Mirin. Some sugar and a little dark soy sauce (for color texture). Bring to boil in the sauce pan. Set aside.

Steps:

Grill the chicken wings till golden brown. Tossed the chicken wings in the sauce and add in some of the oil left in the grilled plate. Ready to be served


1公斤的鸡翅膀-腌盐和胡椒。留下一个小时,涂在皮一层芝麻糊(我从韩国店买的)。淋入一些橄榄油。

调料:

6汤匙清酒(sake),4汤匙酱油,料酒(mirin)4汤匙。一些糖和少许老抽。在平底锅煮滚。预留。

Fried Prawn Cake -炸马来虾饼

Fried Prawn Cake -炸马来虾饼 by EVA Yu




Ingredients:
Self-raising flour 2 bowl +1 TBSP of rice flour (This is to keep it crispy even after it has cooled down)
Bean Sprouts a bowl
Chopped chives or into strip- half bowl
Paper Shrimp (river shrimp) a bowl (as the shell is soft it will not hurt your mouth)
Fine sugar 1 tbsp
Half tablespoon salt
Anchovies powder 1 teaspoon fine
1 tablespoon oil
1 tsp turmeric powder (optional)

Practice
In addition to paper Shrimp, put all the materials plus the amount of water to mix evenly thick (you can pick up will fall on piles) . Do not make to too watery.
Oil is must cover or overshadowed spoon p, first dipped the spoon in hot oil, it will not stick to the batter and fried, pour half tablespoon of batter and fry until slightly golden brown add shrimp . Turn to medium heat and fried until golden brown . Keep repeating till all materials have been used up.

Sweet chilli sauce
Half bowl chili paste
A bowl of water
3 tablespoons sugar
Half teaspoon salt
Bring to boil, taste and adjust according to your preference.
Served the shrimp cracker with the chili sauce. Very tasty.

材料
自发粉2饭碗+1大匙粘米粉(冷后也会脆)
芽菜1饭碗
韭菜碎或条半饭碗
纸虾仔(河虾仔)1饭碗(壳软不会刺伤嘴巴)
细糖1大匙
盐半大匙
江鱼仔精1茶匙
油1大匙
黄薑粉1小匙随意

做法
除了纸虾仔,把全部材料加适量的水拌至均匀浓稠(拿起会一堆一堆掉下即可)不可水流状形掉噢!
油要高过或盖过汤勺为准,先把汤勺浸在油中让它热和炸时不会粘面糊,倒入半汤勺面糊和放上小虾炸至稍为金黄色用铁匙從边括开,中小火炸至金黄色和熟重复至做完即可!

甜辣椒做法
辣椒糊半饭碗
水1饭碗
糖3汤匙
盐半小匙
煮至滾后试味,调味可依个人口味增或减
把虾饼切成小块,淋或粘上甜辣椒,很美味!

Monday, 29 July 2013

Sambal Chilli Chicken-叁峇辣椒鸡

Sambal Chilli Chicken-叁峇辣椒鸡



Easy to make :

Just need a packet of the Sambal chilli for grill fish
1 kg of the chicken wings
Season the chicken with some soy sauce, shaoxing wine, eggs and cornstarch. Set aside for an hour.  Coat the chicken with some plain flour.
1 red onion -slice it
1 stalk of spring onions - divide into 10 portion (estimate)

Steps:

1. Heat the pan and pan fried the chicken till crispy. Drain and set aside.
2. Heat a wok, add oil. When hot, add the onion and spring onion. Stir fried for 2-3 minutes. Add the packet of the sambal chilli. Add some plum sugar and some water . (not too much). Turn to small heat . Stir for a while till the oil slighted floated. ( keep adding water to prevent the paste from burning.).

3. Add the chicken and coated well. Remove and ready to be served.
Recipe "press see more"
容易做:

只需要一包烤鱼的参峇辣椒
1公斤的鸡翅膀
一些酱油,绍酒,鸡蛋和玉米淀粉腌鸡。设置预留了一个小时。涂一些鸡与普通面粉。
1个红洋葱切片
1棵葱 - 分为10部分(估计)

步骤:

1。油锅烧热油锅炸香酥鸡,直到。沥干备用。
2。炒锅烧热,加入油。当热时,放入洋葱和葱。炒2-3分钟。添加参峇辣椒包。添加一些棕榈糖和一些水。 (不要太多)。转到小热。搅拌了一会儿,直到油轻视漂浮。 (不断加水,防止糊变得焦黑的)。

3。加入鸡肉,充分混合。中取出和即可上桌。

Lamb chop - 羊扒

Lamb chop - 羊扒


Ingredients:
3-4 pieces of Lamb Chop
Marinate with:
2 tablespoon of Worcestershire sauce
2 tablespoon of red wine vinegar
some salt and pepper, some garlic powder (or minced garlic)
1.5 teaspoon of mustard sauce
some thyme
For 2 hours.

Pan fried or Grill till cook. Remaining sauce from the marinade, heat up and bring to boil in small fire and drizzle on the lamb chop. Served with mashed potatoes, salad.

3-4件羊排
腌:
喼汁2汤匙
红酒醋2汤匙
一些盐和胡椒,一些大蒜粉(或蒜末)
1.5茶匙的芥末酱
一些百里香
2小时。

平底锅煎或烧烤,直至熟。剩余腌料酱,在小火煮加热至滚和淋上羊排。配马铃薯泥,沙拉。

Simple Fried noodles -简单炒面加自制fried onion

Simple Fried noodles -简单炒面加自制fried onion


Done the noodles for lunch box tomorrow...

Bean sprouts - wash and rinse
lettuce - cut
Yellow noodles - drained with hot water and set aside
2 tablespoon of kecap manis
2 tablespoon of dark soy sauce
1 tablespoon of oyster
Adjust the sauce according to taste

1. In a hot wok, add oil. Add the minced garlic (2 cloves) and stir fry till crispy.
2. Add the seafood or meat if you like. Stir till meats or seafood are cooked
3. Add the lettuce and then the noodles. Add the sauces.
4. Stir fry and evenly coat the noodles with the sauces. Add the bean sprout. Stir fry for a minutes or 2. Add some water and cook for a minute.
5. Serve with some fried onions.

豆芽 - 清洗
生菜 - 切
黄色的面条 - 用热水沥干,并预留
2汤匙的kecap Manis
2汤匙老抽
1汤匙蚝油
根据口味调整酱油

1。在热炒锅,加入油。加入蒜末(2粒),翻炒至香脆。
2。如果你喜欢海鲜或肉类。旺火烧至熟肉类或海鲜
3。加生菜和面条。添加酱汁。
4。煸炒均匀涂面条与酱料。添加豆芽。翻炒一分钟或2。加入一些水,煮一分钟。
5。配一些葱炸。

Five Spice Chicken Chop -五香料鸡扒

Five Spice Chicken Chop -五香料鸡扒



 Ingredients:
4 pieces of skinless chicken thighs(no bones)
Marinade with :

1 teaspoon of five spice
1 tablespoon of garlic powder
2 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
1 tablespoon of shaoxing wine
some pepper

Leave aside for at least an hour.
2 eggs beaten , some corn starch and some bread crumbs ( I used Panko - Japanese bread crumbs)
Steps:

Coat the chicken with cornstarch, then eggs and then bread crumbs. Deep fried or pan fried till crispy.
4个去皮的鸡大腿(没有骨头)
腌料:

1茶匙五香粉
大蒜粉1汤匙
2汤匙酱油
1汤匙蚝油
香油1茶匙
1汤匙绍兴酒
一些胡椒粉

撇开至少一个小时。
2鸡蛋打散,一些玉米淀粉和一些面包屑(我用的panko面包屑 - 日本面包屑)
步骤:

涂在鸡玉米淀粉,然后鸡蛋和面包屑。炸锅油炸至香脆。