Tuesday, 30 April 2013

Chap Chye- 什菜

Chap Chye- 什菜



A delicious vegetarian dish with lots of good ingredients and very little oil. Thus, the dish is not oily as most of the vegetarian dish which is usually deep fried .

10 pieces Chinese dried mushrooms - soaked till soft
35 g dried lily buds (a small bunch)
50 g glass noodles (冬粉 or 粉丝), soaked till soft
7-8 pieces beancurd knot - soaked till soft
3 tbsp vegetable oil
80 ml light soya sauce (1/3 cup)
500 g cabbage, washed and cut chunky
2 small clumps hair moss (发菜), optional, soaked till soft if you have. In this case, I did not use it

Steps:
1. In a wok, add oil. Add the dried lily buds and stir fry till soft with 2 tablespoon of soy sauce and set aside
2.  Stir-fry mushrooms till fragrant with remaining oil over high heat. Add cabbage and stir-fry till wilted and wok is hot again. Add remaining light soya sauce. Stir till absorbed.
3. Add lily buds, sweet (or savory) beancurd skin, and liquid drained from mushrooms. Top up with water to almost cover everything. Stir to mix well.
4. Bring to a boil. Cover and simmer gently till cabbage is soft but not mushy, about 45 minutes, stirring and topping up with more water if necessary.
5. Taste and adjust seasoning if necessary. Add hair moss, if using, and glass noodles. Add more water if necessary
6. Served it while piping hot.
Recipe below.
主料
10件香菇 - 浸泡至软
35克干百合芽(一小束)
50克玻璃面(冬粉或粉丝),浸泡至软
浸泡至软7-8个豆腐结 -
3汤匙植物油
80毫升光酱油(1/3杯)
500克白菜,洗净,切矮胖
2小团块发菜(发菜),可选的,如果你有浸泡至软。在本例中,我没有使用它

步骤:
1。在热锅,加入油。添加的干百合芽和水泡软2汤匙酱油翻炒,并预留
2。炒蘑菇剩余油猛火炒至香。加入白菜煸炒,直到枯萎,炒锅再热。添加酱油剩余的光。搅拌至吸收。
3。添加芽百合,甜(或咸味)皮肤豆腐,蘑菇液体倒掉。补足水,几乎涵盖了一切。搅拌均匀。
4。煮滚。封面火炖,直到白菜是软的,但不肉麻,搅拌约45分钟,如果需要更多的水补足。
5。品尝和调整,如果有必要的调味料。添加发菜,如果使用玻璃面。如果需要添加更多的水
6。热腾腾的上桌。


"Fish Fragrant Pork" -鱼香肉丝

"Fish Fragrant Pork" -鱼香肉丝




Ingredients:
500g of pork fillet
2 Cloves of minced garlic
2 Small onions
1 Red pepper cut to small strips
1 Green pepper cut to small strips
Some bamboo shoots- cut to strips
some black fungus - cut to strips
Some ginger - minced
Sauce:
Mix the sauce
2 tbsps spicy bean sauce (spicy doubanjiang) -2 tbsps soy sauce
2 tbsps sugar
1 1/2 tbsps black Chinkiang vinegar
with some cornstarch and water.
Steps:
1. Heat the wok and add oil. Add in the pork strips and stir fry till 80% cooked. Set aside for use
2. Heat a wok. Add oil, garlic, onions, ginger and stir fry till fragrant.
3. Add the peppers, black fungus and bamboo shoots. Continue to stir fry for 2 minutes or so.
4. Add the pork in and the sauce. Stir fry till the pork is cooked.
5. Remove and ready to be served.
主料:
猪脊500克
2瓣蒜末
2小洋葱
1红辣椒切小条状
1绿辣椒切成小条状
一些竹笋切成条
一些黑木耳 - 切条
一些生姜 - 剁碎
调料:
混合酱
2汤匙,辣豆瓣酱-2汤匙酱油
2汤匙糖
1 1/2汤匙黑镇江醋
一些玉米淀粉和水。
步骤:
1。烧热镬,并加注润滑油。加入猪肉片煸炒至80%熟。预留使用
2。烧热炒锅。加入油,大蒜,葱,姜煸炒至香。
3。添加辣椒,黑木耳和竹笋。继续翻炒2分钟左右。
4。加入猪肉和酱。翻炒至熟猪肉。
5。中取出和即可上桌。

红烧肉丸子- Braised Meat Balls

红烧肉丸子- Braised Meat Balls


Recipe By Eva Yu

Look delicious! 

Ingredients:
Semi-fat minced pork 500 g
2 diced onions
The shallots broken half rice bowl
1 tablespoon oyster sauce
1 tsp salt
Soy sauce 1 tablespoon
2 tablespoons cornstarch
1/2 tablespoons sugar
Turnips diced half rice bowl
Sauce
Soy sauce 1 tablespoon
1 tsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1 rice bowl of the water
1 onion, washed and diced added to the minced meat, stir evenly
2. All the materials clockwise stir till sticky.
3. In a pan put olive oil, minced pork and shape into balls slightly smaller than a ping-pong ball with a spoon or by hand.  One by one put into the pan fry until golden brown.
Remove and drain.
4 Fried one tablespoon of  garlic until fragrant, add 100g Chinese cabbage sliced and 3 large flowers mushrooms soaked and sliced, the sauce stew and meatballs and bring to boil and cook for 5 minutes, adjust the taste if needed and  serve .
材料
半肥瘦猪肉碎500克
葱2支切粒
葱头仔碎半饭碗
蚝油1大匙
盐1小匙
生抽1大匙
粟粉2大匙
糖1/2大匙
沙葛切粒半饭碗
调味酱
生抽1大匙
蚝油1小匙
麻油1小匙
糖1小匙
水1饭碗
1.葱洗净切粒加到肉碎中,搅拌均匀
2.将全部材料加入,顺时针方向搅拌均匀,起胶
3.锅内放适量油,将猪肉碎用勺子或者手捏成比乒乓球稍小的丸子,一个个放到锅里煎至熟透金黄,捞出沥油
4.爆香一大匙蒜米,加入100g黄芽白切片和3大朵冬菇浸软切片,将调味酱和肉丸煮滚炆煮5分钟,试味,芶芡上桌即可.

Sunday, 28 April 2013

Golden Fragrance Prawns-金香虾

Golden Fragrance Prawns-金香虾


10 minutes cooking. Yet it tasted so good!

下面是食谱

8-10 prawns
2 cloves of minced garlic
2 cloves of minced shallots (small onions)
1 table spoon of curry powder
some curry leaves
1 table spoon of dry shrimp soaked in water- when soften, minced . Use 1-2 tablespoon of the soaked water and mixed with the curry powder to form a paste

Steps:
1. In a wok. heat the oil and add the minced dry shrimp
2. When fragrant, add the garlic, onions, curry leaves and the curry paste. Fried till fragrant
3. Add the prawn. Fried till coated with the paste. Continue cooking till the prawns are cooked. Served while warm.

8-10大虾
2瓣蒜末
2瓣切碎的葱头(小洋葱)
咖喱粉1汤匙
一些咖喱叶
1汤匙干虾浸泡在水软化,切碎。使用1-2汤匙把浸泡过的水,并与咖喱粉混合成糊状

步骤:
1。在一个铁锅。热油,加入剁碎的干虾
2。当香,加大蒜,洋葱,咖喱叶和咖喱酱。炒爆香
3。添加大虾。炒至涂粘贴。继续煮,直到煮熟的大虾。即可上桌。

Sambal Fish on Banana Leaf-香蕉参巴鱼

Sambal Fish on Banana Leaf-香蕉参巴鱼


下面是食谱
Ingredients:
1 Stingray - In my case I used Pomfret.
4-5 shallots
4-5 cloves garlic
2 table spoon palm sugar
1 lemon grass -white part only
10 dried red chillies
4-5  red chillies
1 thumb size ginger
15 g belacan - roasted till fragrant at 150 C
1 thumb size assam  paste - soaked and mashed in 2 table spoon water . Remove and discard the seeds
1 Lime or lemon cut to quarters
Some slice tomatoes
1 onion slices
1 Banana leaf
Sambal paste:
1. Grind the ingredients.
2. In a hot wok, add oil and the sambal paste. Slightly stir fried in low fire until slightly darken. Add the Assam paste. Stir till dissolve. Remove and set aside.
Steps:
1. Clean and dry the fish
2. On a baking tray, put the aluminium foil and oil it.
3. Put the fish with the meat side up. Sprinkle with some salt. Put to the oven and bake at 230 C for 5 minutes
4. Spread the sambal paste onto the fish and bake for another 5 minutes
5. Flip the fish onto a banana leaf and put back on the tray and sprinkle with some salt on the skin. Put to grill for 5 minutes.
6. Put a thicker layer of sambal on the skin and grill for 7 minutes or till slightly charred
7. Remove and put the banana leaf with the fish on a plate and ready to be served.
8. Sprinkle some lime or lemon juice onto the fish.
主料:
1 魟鱼- 在我的情况下,我用鲳鱼。
4-5葱头
4-5瓣大蒜
2汤匙椰子糖
仅1柠檬草的白色部分
10干红辣椒
4-5红辣椒
1个拇指大小的生姜
15克马来栈 - 在150℃烤爆香
1个拇指大亚参糊 - 2汤匙水浸泡,捣碎。取出并丢弃的种子
1酸橙或柠檬切宿舍
有些切片西红柿
1个洋葱片
1香蕉叶
参巴:
1。研磨配料。
2。在锅烧热,加入油和参巴糊。稍微用小火炒,直到稍微变暗。添加亚参糊。搅拌至溶解。捞出待用。
步骤:
1。清洁和干鱼
2。烤盘上,放置铝箔和凃上油。
3。将鱼,肉的一面朝上。撒上一些盐。在230℃的烤箱中烤5分钟
4。把参巴糊凃到鱼上和烤5分钟
5。翻转鱼到香蕉叶和放回托盘上,撒上一些盐在皮上。烤5分钟。
6。将一个较厚的参巴糊凃在皮上,烤7分钟或直到轻微烧焦
7。取出,并把鱼和香蕉放在盘子里,即可上桌。
8。到鱼上,洒一些酸橙或柠檬汁。

Saturday, 27 April 2013

Sweet Vinegar spare ribs-糖醋排骨

Sweet Vinegar spare ribs-糖醋排骨

Dinner 非油炸版---糖醋排骨- Sweet Vinegar spare ribs

Recipe from :http://www.xinshipu.com

Recipe below:下面是食谱
The kids said nice. Somehow, after I have done the cooking, usually I lost my appetite.. Does that happen to you too or just me?
Strange..
Recipe :
Ribs 750 grams, 1 Table sppon cooking wine
2 tablespoons soy sauce
 3 tablespoons sugar
4 tablespoons vinegar
5 tablespoons water
salt 1 tsp
aniseed 2,
scallion
 ginger
Steps:
1, In a pot add water ,the ribs and bring to boil . Skim foam. Add onion, ginger, aniseed. Lower the heat and simmer 50 for minutes;
2. Once ribs are cooked, remove and pad dry
3, making sauce- 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons of vinegar, 5 tablespoons of water, and mix thoroughly; as long as you follow the ratio of 12345 according to this portion.
4, Heat the frying pan and add some oil. Add ribs and at low heat slowly stir-fried. Stir-fry until golden brown.
5, Pour the sauce in with the ribs and cover the ribs with the sauce. Reduce the fire and let it simmer for 10 minutes till it is fully coated with the sauce. Add a little salt. Increase the heat and let the ribs soaked up all the sauce.

肋排750克,料酒1大匙,酱油2大匙,白糖3大匙,醋4大匙,清水5大匙,盐1小匙,大料2朵,葱段,姜片;
做法
1、锅中放入清水,将排骨冷水下入锅中,开锅后撇去浮沫、放入葱段,姜片,八角,转小火炖50分钟;
2、排骨煮好后捞出,控干水分;
3、制作调味汁,1勺料酒、2勺酱油、3勺糖、4勺醋、5勺清水,调匀;你只要按照12345的比例根据自己所用的排骨量调就可以了;
4、炒锅上火,倒入适量的油,油热后倒入排骨,用小火慢慢煸炒,炒至排骨表面金黄;
5、排骨煸炒好后,倒入调味汁,没过排骨,大火煮开后转小火慢慢让它炖10分钟至入味,加入少许盐,开大火收干汤汁即可。

Friday, 26 April 2013

卤肉饭 - Braised Pork Rice

卤肉饭 - Braised Pork Rice


Recipe below by Regine Loy.

Ingredients:
Pork belly (diced) mushrooms (diced), eggs, cabbage, ginger, garlic, fried onions (bowl), star anise, cinnamon, sugar.

Seasoning:
Soy sauce, soy sauce, five-spice powder, pepper, oyster sauce, salt, rice wine.

Practice:
1. The eggs cooked peel awaythe shell.
2. Pour a little oil into the wok. Add ginger, garlic until fragrant, add three layer of the pork and  small diced mushroom and stir together.
3. Stir evenly, add seasonings, star anise, cinnamon and fried onions, mix again and pour water, after boiling, into electronic casserole, add eggs, simmer over low heat 3 hours either.
4.Served with white rice- pour stewed meat, put the eggs, coupled with boiled cabbage, delicious braised pork on rice. Enjoy!
材料:
三层肉(切丁)香菇(切丁),鸡蛋,菜心,姜末,蒜末,炸葱(半碗),八角,桂皮,冰糖。

调味料:
生抽,老抽,五香粉,胡椒粉,蚝油,盐,绍兴酒。

做法:
1。把鸡蛋煮熟剥壳备用。
2。倒入少许油热锅后,把姜,蒜末爆香后,放入三层肉丁和香茹丁一起翻炒。
3。翻炒均匀后,加入所有的调味料,八角,桂皮和炸葱,再次拌匀后倒入水,沸腾后,转入电子砂锅中,加入鸡蛋,小火焖3小时既可。
4。盛碗饭,倒入卤肉,放上鸡蛋,再加上烫熟的菜心,好吃的卤肉饭上桌咯

Thursday, 25 April 2013

Five spice Fried chicken-五香脆皮鸡

Five spice Fried chicken-五香脆皮鸡


I think I like my old recipe better than this. It does not taste as good, maybe I did not do it correctly..


Ingredients:
1 whole chicken
 Vegetable oil,
1 tsp grams of salt
2 tablespoon of sugar
1 tablespoon of soy sauce
 1.5 table spoon of cooking wine
five-spice powder 3 grams
2 grams of pepper, some ginger
1 spring onion
30 grams of sugar syrup/honey
1 tablespoon of sesame oil

Steps:
1. Put the chicken into the boiling pot boil for a short while and  remove it.
2. Mix Salt, sugar, soy sauce, cooking wine, allspice, pepper in a bowl and mix thoroughly
3. Apply the sauce on inside and outside of the chicken. Stuffed  the chicken with ginger, onion in the chicken abdominal. Put the chicken to steam.
4. When cooked . Remove the chicken and padded dry. Collect the juice and ser aside. Apply the sugar syrup or honey to the chicken skin. Remove the onions, ginger and pepper from the chicken abdominal.
5. In a deep wok, heat and add oil. Put in the chicken to deep fry till crispy.
6. The juice collected earlier on, add some sesame oil, sugar and mix thoroughly and thicken. Pour over the chicken.

材料

主料:
嫩仔鸡一只(约1000克)。素油500克,盐3克,白糖15克,酱油10克,料酒15克,五香粉3克,花椒2克,姜,葱各15克,糖浆30克,味精0.5克,香油10克。

做法
仔鸡宰杀后,去头、翅尖、足爪,入沸水锅内氽一下,取出。将盐、白糖、酱油、料酒、五香粉、花椒于碗中调匀后,抹在鸡身内外,姜、葱塞入鸡腹口,装蒸碗中上笼蒸熟,取出擦干水分,趁热抹上糖色,拣去葱、姜、花椒。晾冷,炒锅置旺火上,下素油烧热(约180℃),放入鸡炸至皮酥色呈棕红时捞出,待稍冷,剔去大骨,斩成约5厘米长、1.5厘米宽的条块,在盘内摆成鸡形,并将蒸鸡原汁,加味精;白糖、香油调匀后,装味碟,或淋于鸡身。

Sweet Sauce Pork Strips wrap-京酱肉丝包饼

Sweet Sauce Pork Strips wrap-京酱肉丝包饼

You can buy the wrap from supermarket or make it yourself: The pork can be easily replaced by using chicken.

Make 8 wrap:
Ingredients:

200 grams of flour, 120 grams of hot water, cold water, 50 grams, 2 grams of salt
Steps :
1 Put flour into the container
2.Add  120 g boiling water and then slowly poured in the cold water
3. mix into the dough and let stand for 30 minutes
4. Put some flour onto the hands and equally sized sub-divided into 8 portion. Using a rollling pin roll out into a circle
8. Use a brush with oil and brush the surface of the bread
9 Put on a flat pan and pan fried  until golden brown on both side

Fillings:
Ingredients:
A pork tenderloin, about 400g (cut to strips), 1 carrots, wraps from above. Marinate the pork with: 2 tablespoons cooking wine, sugar and salt 1/4 tsp dark soy sauce 1 tablespoon, 1 tablespoon of starch, 2 tablespoons sesame oil,  some five spice, 1 small piece ginger (minced), finely chopped spring onion.

3 tablespoons sweet sauce (sold in asian grocery-Sweeten soy bean paste) 1 tablespoon sugar , and 3 tablespoons  oil

Steps
1. Cut the pork into strips and marinate with the sauce for 10 minutes.
2, wash carrots and cut into strips
3, Put the warp to steam for 3 minutes
4, Heat wok and add oil add in the marintaed pork and stir fry till cooked.
5. In a small sauce pan, add the sweet sauce and the sugar. Stir till the sugar melt.
6. Add in the meat and stir till all coated with the sauce.
7. Remove and ready to be served with the wrap.
8. Place the meat and some carrots onto the wrap.

荷叶饼材料

面粉200克,热水120克,冷水50克,盐2克
做法
1.面粉倒入容器中
2.倒入开水120克搅拌好
3.再慢慢倒入冷水50克
4.搅拌成面团,静置30分钟
5.手上沾面粉,和成不沾手的面团
6.分成相同大小的剂子8个
7.用擀面棍擀成圆形
8.用刷子沾油刷在面饼表面
9.再在面饼上面放同样大小的面饼
10.电饼铛烧热,将荷叶饼放入烙至金黄色
11.再翻面烙成相同的颜色即可
12.用手轻轻就能撕开

馅料材料

猪里脊肉一块,大约400g左右,红萝卜1根,荷叶饼10张,腌肉料:料酒2勺,糖和盐各1/4小勺,老抽1勺,淀粉1勺,麻油2勺,五香粉少许,姜1小块切末,葱少许,甜面酱3大勺,糖1大勺,油3大勺
做法
1,里脊肉去筋膜切成丝,加上腌肉料充分搅拌后腌制10分钟
2,红萝卜洗干净切成丝码在盘子的一边
3,荷叶饼开水入锅蒸3分钟
4,锅里放油,到油温4-5成热,入腌制好的肉滑炒到肉色发白捞出
5,锅里底油,加甜面酱和糖翻炒均匀,糖全部融化,倒入先前翻炒好的肉丝继续翻炒,使肉丝均匀裹上酱汁后关火盛出放在盘中
6,面饼加少许红萝卜丝和肉丝,卷起食用

Wednesday, 24 April 2013

Nasi Lemak-椰浆饭

Nasi Lemak-椰浆饭

Traditional breakfast , lunch or Dinner dish in Malaysia  and Singapore. The dish can be served with sambal prawn, mix curry vegetables or chicken curry or fried chicken wings.
I have done the dish with fried spare ribs , eggs and Ikan bilis chilli paste.

 
Recipe below:下面是食谱

Coconut rice:

3 cup of jasmine rice- washed and drained
400ml of the coconut milk
a little salt
2 pandan leaves - knotted

Cook according to instruction of the rice cooker. Add some water if needed

Chilli paste:
Check the post listed earlier for chilli paste recipe.

1 onion- thin slices
2-3 table spoon of ikan bilis - pan fried till crispy

Stir fry the onion till soft. Add the ikan bilis. Add in the chilli paste. Stir for 1 minute and remove. Set aside for use

Meat ingredients:
Some spare ribs - mix with some soy sauce, sugar, sesame oil and cornstarch. Set aside for at least an hour.

Deep fry the meat till golden brown. In a seperate wok, add some tomatoes sauce and some sweet vinegar. Stir for a minutes. Remove and pour over the meat.

Serving:
Cut some fresh tomatoes , put the pork with sauce on top. Add the rice, Egg and the chilli paste.

椰子饭:

3杯茉莉香米洗净,沥干水分
椰汁400毫升
少许盐
2香兰叶 - 打结

根据电饭煲煮指示。如果需要添加一些水

辣椒酱:
请查看,稍早所列的辣椒酱配方。

1个洋葱薄片
2-3汤匙的江鱼仔 - 潘炒至香脆

洋葱翻炒至软。加入江鱼仔。加入辣椒酱。搅拌1分钟,取出
。预留使用

肉类成分:
一些排骨 - 与一些酱油,糖,香油和玉米淀粉混合。预留至少一个小时。

油炸至金黄色的肉。在不同的入锅,加一些番茄酱和一些甜醋。搅拌一分钟。取出,倒在肉。

切一些新鲜的西红柿,把猪肉酱汁放在上面。添加饭,鸡蛋和辣椒酱。

Mongolian chicken-蒙古鸡

Mongolian chicken-蒙古鸡  


The dish is done by Lee Lee 郭. Very easy to make but the chicken is crispy. Add in the sauce, it tastes great.


鸡腿,腌蚝油,生抽,少许盐,花雕酒,胡椒粉,五香粉少许,薯粉腌三小时,
热油,下鸡肉炸至金黄,捞起沥干油分,这样的炸鸡其实得好吃了。
油少许,下大葱,美奶芝一大匙,鲜奶油也一大匙,番茄汁两大匙,糖要满多的,盐少许,水一些,味道满足了,下鸡块就行了!

Steps:
Chicken marinated with oyster sauce, soy sauce, a little salt, Hua Diao wine, pepper, a little five-spice powder and tapioca marinate for three hours,
Hot oil, fry chicken  until golden, remove and drain the oil.

A little oil, add the  onions, a tablespoon of Mayonnaise.  a tablespoon of butter, two tablespoons of tomato sauce, 1 tablespoon of  sugar- full, a little salt, some water. Taste it. If you like the sauce balance add the  the chicken.

Easy to make Chilli Paste -简易辣椒酱


Easy to make Chilli Paste -简易辣椒酱


This chilli paste is simple and can be used for Nasi Lemak,  cook with prawns, beans or simply eat with fried rice or noodles.


Recipe below.

Ingredients:
... 4-5 fresh red long chillies - Remove seeds
10- short red dry chillies - Remove some of the seeds-Soaked for at least 10 minutes
2-3 tablespoon of palm sugar - up to your preference
1 teaspoon of shrimp paste
4 Asian Onions
4 cloves of garlic

Steps:
Blend them till fine using the blender.
Heat a wok and stir in low heat for 2-3 minutes. Remove and set aside to cool.

主料:
长4-5新鲜的红辣椒 - 去籽
10 - 短干红辣椒 - 删除一些种子浸泡至少10分钟
2-3汤匙椰糖 - 根据您的喜好
虾酱1茶匙
4亚洲洋葱
4瓣蒜蓉剁碎

步骤:
用搅拌机混合。
烧热炒锅,搅拌2-3分钟,低热量。中取出和一边冷却。

咸蛋奶油虾- Salted Egg Butter Prawn

咸蛋奶油虾- Salted Egg Butter Prawn: By Regine Loy


Recipe below:下面是配方

Ingredients:
12 big Prawns
Salted egg yolk (steamed crushed) 3
1 tablespoon butter
A little curry leaves
Chili 2 (like)

Steps:
1. First cut shrimp feet, open-back deveined, wash and drain and set aside.
2. Heat the pan and deep fry the shrimp till just cooked. Remove and  put on the kitchen paper towel to remove the oil and set aside.
3. Put 1 tablespoon butter in a saucepan, simmer to melt, and then add  salted egg yolk, fry curry leaves and pepper till aromatic.
4. Fry the egg yolk till foamy and add in the prawn. Stir fry shrimp till they are wrapped in a layer of uniform yolk.  Add a little salt and pepper to taste (As the salty yolk by itself is already very salty, thus when you add salt you must be careful not to add too much ). Serve while it is still warm

材料:
大虾 12只
咸蛋黄(蒸熟压碎)3粒
牛油 1汤匙
咖哩叶 少许
指天椒 2条(个人喜欢)

做法:
1。先剪虾脚,开背去肠泥,洗净沥干水份,备用。
2。烧热油锅把虾炸至刚熟捞起,放在廚房纸上吸去油份,备用。
3。放1汤匙牛油在锅里,小火煮至融解,然后下咸蛋黄,咖哩叶,辣椒炒至闻到香味。
4。蛋黄炒至出泡沫的时候,把虾倒回锅中,翻炒到虾都均匀的裹上一层蛋黄后加入少许的盐和胡椒粉调味(因为蛋黄本身较咸,所以放盐时候一定要比较注意),趁热供食。

Tuesday, 23 April 2013

炸虾饼-Fried prawn cake

炸虾饼-Fried prawn cake by Lee Lee 郭


Simple, easy and crispy.


Recipe:
Three teaspoons flour and cornstarch. Shrimp you can put as per your preference. Some shallots, chives, a little salt, a little MSG and pepper,
Chilli sauce :Red chillies , garlic minced , add sugar and vinegar (Instead of vinegar you can replace with lime juice) .

食谱:
面粉三茶匙,粟粉也要一样三茶匙,虾仁喜欢吃多少就放多少,青葱,九菜, 盐少许,味精少许,胡椒粉.

辣椒酱:红辣椒,蒜蓉打烂以后加入糖,醋(喜欢吉子lime可以不放醋,看个人喜欢).

Sushi Bread for lunch box

Sushi Bread for lunch box


I think I am a little bit obsessed with this.




步骤如下
Steps:
Roll the bread out. Put butter on the bread. Add seaweed and the tuna or salmon. Roll it up and tightly wrapped with a glad wrap. Put in fridge for 5 minutes. Remove the wrap and put butter on the outside of the bread. Roll over the meat floss. Cut the bread into 3 section..

步骤:
使用滚轮滚动的面包。把黄油添在面包上。添加紫菜和吞拿鱼或三文鱼。把它卷起来,用塑料包装紧紧地包裹着面包。放入冰箱5分钟。取下塑料包。在面包外面添放黄油。翻转在肉松。把面包切成3段..

Monday, 22 April 2013

简易麻芝

简易麻芝 


This dessert is done by Ms Evayu yuet wah

She is  really a very good cook! This is a classic dessert that can be found in Singapore and Malaysia. Sticky and sweet.

English recipe below..
A
500g糯米粉
400ml full Cream milk
拌匀过筛
3大匙油

B
500g炒香花生粉
250g細糖(随个人口味增或减)
100 g 炒香芝麻打成半粉状

做法
把 A倒入锅中以筷子小火慢慢不停拌煮成一团,放入一个涂上油的盆里切一块放入B里粘满花生粉用胶刀或剪刀切成块状即可,趁热吃软绵绵又香口真的很好吃!

A
500g glutinous rice flour
400ml full Cream milk
Mix well sifted
3 tablespoons oil

B
500g saute peanut powder
250g fine sugar (increase or decrease) with the personal taste
100 g saute sesame blended to semi-powder

Step:
Put A into the pot. On small fire ,using the chopsticks slowly mix till form a ball. In a greased bowl, cut into pieces with a plastic knife or scissors and dip into the B the  peanut powder mixture. Eat it while hot.

Saturday, 20 April 2013

Chinese roast pork-脆皮烧肉

Chinese roast pork-脆皮烧肉

So crispy!
刚烤好!非常香脆


Ingredients:
1 tablespoon of five spice
Sea salt
1 tbsp sesame oil
1 tablespoon of minced garlic
1 Belly pork- 500g I estimated
Piece
Step:
1. In a deep pot , add pork belly and enough water to cover the pork.
2. Bring to boil and reduce heat. Allow to simmer for 30 minutes.
3. Remove and allow it to cool.
4. With a sharp knife, criss cross on the skin of the pork belly.
5. Apply salt on the skin and the meat of the pork belly.
6. Apply the five spice on the meat of the pork belly
7. Apply the sesame oil on the meat
8. Apply the minced garlic on the meat
9。Leave aside for at least an hour
10. Put to roast in the oven for 40 minutes at 250 C. Let the meat stay on the grill tray and a tray below to collect the oil.
11. When done, remove from the oven and chopped to the desired pieces.

主料:
1汤匙五香粉
海盐
1汤匙香油
1汤匙蒜末
1五花肉-我估计-500G
步骤:
1。在深锅,放入五花肉和足够的水,以覆盖猪肉。
2。煮滚并降低热量。允许以慢炖火煮30分钟。
3。取出并使其冷却。
4。用锋利的刀,纵横交错交叉五花肉的皮肤上。
5。应用盐搽在肉五花肉的皮和肉。
6。应用五香料搽在五花肉的肉。
7。肉上涂抹香油
8。应用在肉上,蒜末
9。预留了至少一个小时
10。将肉放在250℃烤箱烤40分钟让肉留在烤架上和用托盘收集油。
11。完成后,从烘箱中取出和所需的片切块

Crispy pork with Special Sauce脆皮猪脚和特别酱

Crispy pork with Special Sauce脆皮猪脚和特别酱


I did it! Pork Leg with special Sauce..脆皮猪脚和特别酱


Recipe:
Instead of deep fry, I decide to roast it as frying is too oily.
Ingredient:
1 Pork Leg
3 table spoon of black peppercorns
3-4 table spoon of sea salt
3-4 Bay Leaves
Sauce:
3 table spoon of sweet vinegar
1.5 table spoon of plum sauce
Steps:
1. In a deep pot, put in the pork leg. Add enough water to cover the pork leg.
2. Add the peppercorns, sea salt and bay leaves
3. Bring the water to boil and reduce the heat.
4. Let it simmer for at least 1 hour till the meat is soft.
5. Remove from the pot and leave it to cool down.
6. When cooled, put in the oven for 40 minutes at 250 C. Stand the pork in a grill tray. Put a tray under the pork leg to collect the oil . Turn the pork leg occasionally so that all side are crispy. .
7. Ready to be served
Sauce:
1. In a small sauce pan, add the oil collected on the tray. Add in the vinegar and plum sauce. Stir quickly so that it is not evaporated. Add a little water. Bring to boil and quickly remove.

我决定烤煎而不是油炸, 因为太油腻。

成份:
1猪脚
3汤匙黑胡椒子
3-4汤匙海盐
3-4月桂叶
调料:
甜醋3汤匙
梅子酱1.5汤匙
步骤:
1。在一个深的锅,把猪肉腿。加入足够的水,以覆盖猪肉腿。
2。添加胡椒,海盐和月桂叶
3。把水烧开,并减少热量。
4。让慢炖至少1个小时,直到肉是软的。
5。从锅中取出,并让它冷却下来。
6。当冷却后,放入烤箱40分钟,250℃站在猪肉烧烤匣。猪肉腿下放置一个盘,收集更多的油。偶尔转动猪肉腿从而使全部酥脆。 。
7。即可上桌
调料:
1。在一个小锅,放入托盘上收集的油。加入醋,梅酱。搅拌很快。加入少量的水。煮滚,迅速取出。

Friday, 19 April 2013

Curry Fried Kway Teow-咖喱炒粿条

Curry Fried Kway Teow-咖喱炒粿条


My hubby cooked this for our lunch today. Special fried kway teow with curry powder.
今天老公为我们烹制的午餐。特别炒粿条加咖喱粉。



Below is the recipe:下面是食谱
Ingredients:
2 onions and cut to thin slices
3 cloves of minced garlic
1 stalk of spring onion and diced
3 pieces of skinless chicken thigh. Diced. Marinate chicken with some soy sauce and corn starch for at least 10 minutes.
1 table spoon of curry powder

Steps:
1. Heat the wok and add the oil. Stir fry the chicken till cooked and set aside
2. Heat the wok and add some oil. Add in the garlic and onions and stir fry till slightly crispy.
3. Add the Kway Teow and continue to stir fry (add some water to soft the kway teow). Add the chicken and fry for a while. Add in the curry powder, spring onion and salt. Adjust salt according to your preference.
4. Ready to be served.

主料:
2葱切薄片
3瓣蒜末
1棵葱,切粒
3块去皮的鸡大腿。切块。腌鸡及一些酱油玉和米淀粉,至少10分钟。
咖喱粉1汤匙

步骤:
1。烧热镬,加了油。鸡翻炒至烹制,并预留
2。烧热镬,加些油。添加大蒜和洋葱,翻炒至略有香脆。
3。添加粿条,继续翻炒(加一些水软粿条)。加入鸡肉炒一会儿。加入咖喱粉,葱和盐。根据您的喜好来调整盐。
4。即可上桌。

Bread with meat floss and cocktail sausage-肉松面包和鸡尾酒香肠

Bread with meat floss and cocktail sausage-肉松面包和鸡尾酒香肠


Done by my friend Lay Kwan for breakfast.
我的朋友-Lay Kwan 为她的家人做的早餐


Recipe below:下面是食谱

Steps:
Roll the bread with a roller to flatten the bread
Spread butter on the bread
Put cheese slices and sausage.
Roll them up. It should stick nicely together.
On the outer surface, spread with mayonnaise or butter. Then roll the bread on the pork floss.

步骤:
滚动用压路机压平的面包面包
面包涂上奶油
将奶酪片和香肠放在面包上。
它们卷起来。它应该很好地粘在一起。
的外表面,凃上美乃滋酱或奶油。然后把面包滚上的肉松。

Salted Vegetables with Duck Soup-咸菜鸭汤

Salted Vegetables with Duck Soup-咸菜鸭汤



Recipe below:下面是食谱

主料:
3鸭鸡腿斩,用热水烫一下
3八角茴香
3咸香梅
1包咸菜(在热水中浸泡10分钟)
番茄(切成四分之三)
1汤匙白胡椒,粗碎
3-4豆蔻荚,粗碎
20克生姜和切片。
步骤:
在深锅里,加水,鸭,茴香,咸梅干,生姜,辣椒,豆蔻荚和咸菜。煮滚。
加入蕃茄和减小热量。盖上锅盖,用小火煮一个小时。

Ingredients:
3 Duck drumsticks- chopped- Blanched with hot water
3 Star Anise
3 Salted plum
1 pack of salted vegetable (soaked in hot water for 10 minutes)
2 Tomatoes (cut into quarters)
1 tablespoon of white peppercorns ,coarsely crushed
3-4 cardamon pods, coarsely crushed
20g of ginger and cut to slices.
Steps:
In a deep pot add the water, duck , Anise, salted plum, ginger,  peppers , cardamon pods and salted vegetables. Bring to boil.
Add in tomatoes and reduce the heat. Cover the pot and leave it to simmer for an hour.

Sesame Chicken-麻油鸡

Sesame Chicken-麻油鸡


Love this dish. The smell is so aromatic.
我爱这道菜。味道好香。


Recipe as below:配方如下:
Ingredients:
2 Inch of ginger and cut into thin strips
2 tablespoon of sesame oil
1 table spoon of oil
2 table spoon of dark soy sauce
1 table spoon of light soy sauce
1  chicken - I removed the skin. Chop the chicken.
1 tablespoon of X.O or shaoxing wine
Steps:
Heat up the wok. Add in the oil and sesame oil. Add in the ginger and stir fry till fragrant. Put some aside and the rest remain in the wok. Add in the chicken and stir fry for 5 minutes. Add in the sauces with some water. Stir for a minute. Reduce the heat and covered the wok. Let it simmer. Occasional turn the chicken while cooking. Continue till the chicken is cooked. Add a tablespoon of X.O (or chinese wine but XO taste better) and uncovered the wok. The wine will evaporate after 1 minutes.
Remove and ready to be served.Sprinkle with the fried ginger that was set aside earlier.

主料:
2英寸的生姜,切成细条
2汤匙麻油
1汤匙油
老抽2汤匙
淡酱油1汤匙
鸡1只 - 我去掉了皮。斩鸡。
X.O或绍兴酒1汤匙
步骤:
烧热炒锅。加入油和麻油。加入姜,翻炒爆香。将一些预留,其余的保持在铁锅。添加在鸡,翻炒5分钟。加酱汁和一些水。搅拌一分钟。减少热量和覆盖入锅。用小火煮。偶尔翻转鸡,让它与酱混合。继续,直到鸡肉熟透。添加一汤匙XO(或中国酒,但XO口感更好),不盖锅。 1分钟后,酒会蒸发。
取出和即可上桌. 撒上早些时候被搁置炒姜.

Thursday, 18 April 2013

Steamed Chinese herbal soup-蒸鸡药材汤

Steamed Chinese herbal soup-蒸鸡药材汤

recipe below:食谱在下面

味道确实不错
Cooked this tonight. Smell and taste really good.

Recipe adapted from "www.nookcook.com"

Ingredients:

yuzhu (20g), huai shan (20g), dang shen (20g), dang gui (20g), gan cao (15g) and qi zi/wolfberries (16g).

- 1 chicken
- 3 slices ginger
- 4 garlic cloves, peeled and slightly bruised
- a small handful of dried black fungus, soaked in hot water, drained and cut to strips (optional)
- 1.5 cup water
- 1 tbsp sesame oil (reduce the amount if you want less “heaty”)
- 1 tsp light soy sauce
- 2 tbsp Chinese wine (hua tiao/shao hsing)

Directions
1. Place chicken in a wide and deep plate. Scatter washed Chinese herbs, ginger, garlic and cut fungus (if using) over the chicken.
2. Add water, sesame oil, light soy sauce and Chinese wine. Stir to mix well. Drizzle on the chicken
3. Seal the plate with aluminum foil and cook the chicken on high heat until the water at the steamer is boiling.
4. Lower down the heat and continue to cook for about 50 minutes to an hour.
5. Season the soup to taste with salt or soy sauce if needed. Use a spoon to drizzle some soup onto the chicken. Ready to be served.

主料:

玉竹(20克),淮山(20克),党参(20克),当归(20克),甘草(15克),杞子/杞子(16G)。

 - 鸡1只
 - 姜3片
 -  4瓣大蒜,去皮。
 - 一小撮干的黑木耳,在热水中浸泡,沥干切条(可选)
 - 1.5杯水
 -  1汤匙香油(减少的数额,如果你想少“燥热”)
 -  1茶匙酱油
 - 2大匙中国的酒(花雕/邵兴)

步骤,

1。把鸡放在宽而深盘子。洗净药材.之后把药材,姜,蒜切木耳(如果使用)放在鸡上。
2。加入水,香油,酱油和酒。搅拌均匀。淋入鸡
3。用锡纸密封盘子。用大火直到水沸腾煮在蒸锅10分钟。
4。降低热量,继续煮约50分钟到一个小时。
5。如果需要的话,汤可加一点盐或酱油调味。用勺子淋一些汤到鸡上。即可上桌。


'Fish Fragrant Eggplant' Recipe (鱼香茄子)

'Fish Fragrant Eggplant' Recipe (鱼香茄子).

This recipe is very tasty.
这个配方非常可口。


Below is the recipe.下面是食谱
Ingredients:
4 Chinese eggplants, sliced
500g minced meat mix with some soy sauce and cornstarch
3 inch ginger, sliced thinly
3 -4cloves garlic, minced
2 stalks spring onions, sliced into 2 inch lengths
Sauce:
2 tbsps guilin spicy chilli paste and 2 tablesppon of soy bean. or You can also use just 2 tbsp of  spicy bean sauce(spicy doubanjiang) - 辣豆瓣酱
2 tbsps soy sauce
2 tbsps sugar
1/2 tsp sesame oil
1 1/2 tbsps black Chinkiang vinegar
1/4 cup water
Mix the sauce together.
2 tsps cornstarch mixed with 2 tbsps water
Steps:
Shallow-fry the eggplant slices in hot oil for about 2-3 minutes. Set aside for use.
Add some oil in wok. Add the sesame oil. Add the garlic, spring onion and garlic. Fried till fragrant. Add the mince meat. Stir fry the mince meat for about 5 minutes. Lower the heat.
Add in the sauce and the eggplants. Allow to simmer for 15-20 minutes till cooked. Add in the cornstarch mixture to thicken the sauce. Ready to be served with steam rice.

食谱:
4个茄子,切片
一些酱油和玉米淀粉500克肉末混合
3寸的生姜,切成薄片
3-4瓣大蒜,切碎
2棵葱,切成2英寸的长度
调料:
2汤匙桂林辣的辣椒酱和黄豆瓣酱2汤匙。或者您也可以使用辣豆瓣酱2汤匙(辣doubanjiang) - 辣豆瓣酱
2汤匙酱油
2汤匙糖
1/2小匙香油
1 1/2汤匙黑镇江醋
1/4杯水
酱混合在一起。
玉米淀粉2茶匙,水2汤匙混合
步骤:
浅炒茄子片,在热油中约2-3分钟。预留使用。
炒锅内加些油。添加香油。添加大蒜,葱和大蒜。炒爆香。添加肉末。翻炒肉末约5分钟。降低热量。
添加酱和茄子。让小火煮15-20分钟至熟。添加玉米淀粉的混合物中,至汁浓。准备好配上蒸饭。

Sweet Vinegar Spare Ribs-甜醋排骨

Sweet Vinegar Spare Ribs-甜醋排骨

This dish is done by my friend Lay Kwan.
这道菜是我的朋友所做。


Recipe is below:下面是食谱

Ingredients:
1.2kg spare ribs (use pressure cooker to cook for 10minutes to soften the meats)
Add 1.5 tbs of soy sauce and 1tbs of dark soy sauce. Marinade for at least 1 hour. After, mix 2 eggs and coat the spare ribs with tapioca flour. Deep fry the spare ribs.
Sauce:
Add 13 tbs of zhe jiang vinegar to 7 tbs of sugar. Heat this mixture over medium heat until full of bubble for around 10 minutes. Then pour over the ribs and stir well.

主料:
1.2千克排骨(使用气压煲煮10分钟软化肉类)
加入1.5汤匙酱油,1汤匙老抽的。腌至少1小时。后,2个鸡蛋和排骨和木薯粉混合。油炸排骨。
调料:
加入13汤匙浙江醋和7汤匙的糖。将混合物加热,中火加热直到完全泡10分钟左右。然后倒入排骨,并搅拌均匀。

Bitter gourd soup-苦瓜汤

Bitter gourd soup-苦瓜汤

Still a bit bitter though I washed it with salt and also soaked in salt water.
虽然我用盐洗濄和盐水浸泡,还是有点苦。



Recipe below:下面是食谱
主料:
排骨300-400G
10干枣
一些枸杞
3-4干贝
4-5香菇
苦瓜 - 清理掉的种子,用勺子。盐清洁。切割厚的薄片,在盐水中泡了一会儿
胡萝卜 - 厚片
2干蜜枣

步骤:
1。排骨热水中煮5分钟,水扔掉。
2。加水的排骨。我没有测量毫升。
3。当烧开,放入苦瓜,胡萝卜和其余的材料。
4。冷静下来至少30分钟覆盖。

Ingredients:
300-400g of spare ribs
10 dates
some goji
3-4 dry scallops
4-5 mushrooms
1 bitter gourd - clean away the seeds with a spoon. Clean with salt. Cut to thick slices and soak in salt water for a while
1 carrot - thick slice
2 dry honey dates

Steps:
1. Boil the ribs in hot water for 5 minutes and throw away the water.
2. Add water to the ribs. I did not measure the ml.
3. When boil, add in the bitter gourd, carrots and the rest of the ingredients.
4. Simmer down for at least 30minutes covered.
Ready to be served.

京都排骨

京都排骨



Recipe below:下面是食谱
主料:

排骨500克
腌排骨,生抽1汤匙,香油1茶匙,一些盐,一些糖约一个小时。加入一些面粉玉米淀粉在肋骨。

2-3蒜末

调料:

1汤匙酱油
甜醋1汤匙
番茄酱3汤匙

酱汁可以根据自己的喜好调整。

步骤:

烧热油油炸。当热时,放入排骨和油炸至两侧金黄色。从油中取出,待用。

在热锅,加些油和2-3蒜末。添加酱,快速翻炒1-2分钟。快速加入排骨和涂层排骨酱均匀。移离炒锅,撒上一些芝麻。即可上桌

Ingredients:

500g of the spare ribs
Marinade the spare ribs with 1 tablespoon of soy sauce, 1tsp of sesame oil, some salt, some sugar for around an hour. Add in cornstarch and coat the ribs with some flour.

2-3 cloves minced garlic

Sauce:

1 table spoon of soy sauce
1 table spoon of sweet vinegar
3 table spoon of tomatoes sauce

The sauce can be adjusted according to your preference.

Steps:

Heat up a wok with oil for deep frying. When hot, add the spare ribs and fried till golden brown on both side. Remove from the oil and set aside.

In a wok, add some oil and 2-3 minced garlic.  Add in the sauce and stir quickly for 1-2 minutes. Quickly add in the spare ribs and coat all spare ribs evenly with the sauce. Remove from wok and sprinkle with some sesame seed. Ready to be served

Tuesday, 16 April 2013

Fried Fish with Three -Flavoured sauce-三调味酱炸鱼

Fried Fish with Three -Flavoured sauce-三调味酱炸鱼


Wow- the chilli is sweet, spicy and slightly sour. With all three flavour. No wonder it is called the fried fish with three flavoured sauce!

哇 - 辣椒是甜,辣,微酸- 三种风味。难怪它被称为三个调味酱煎鱼!


Ingredients:

1 Snapper - Coated with flour
3 Table spoon of palm sugar
6 long chillies seeded
3 Table spoon of lime juice
2 Table spoon of fish sauce
5 garlic cloves, roughly chopped
5 Asian shallots

Steps:

Grind the shallots, garlic and chillies till form a rough paste.
Heat the wok and add oil. Fried the fish until golden brown and set aside for use.
Heat a wok and add some oil. Add the chilli paste. Stir fried for 2 minutes or until fragrant. Add the palm sugar, lime juice and fish sauce. Stir the sauce till the sugar melt. Pour the warm chilli sauce over the fish and ready to be served.

主料:

1鲷鱼 - 涂上粉
椰糖3汤匙
6长辣椒种子
3汤匙酸橙汁
2汤匙鱼露
5瓣大蒜,切碎
5亚洲葱头

步骤:

研磨葱,蒜和辣椒,直到形成一个粗略的糊。
烧热镬,并加油。油炸鱼炸至金黄色,并预留使用。
烧热炒锅,加些油。添加辣椒酱。煸炒2分钟爆香。加入椰糖,酸橙汁和鱼露。搅拌酱,直到糖融化。将辣椒酱,在鱼上。即可上桌。

Monday, 15 April 2013

Chicken Essence herbal chicken-鸡精草药鸡

Chicken Essence herbal chicken-鸡精草药鸡

My Dear friend Lay Kwan made this Chicken Essence herbal chicken. The recipe was from one of the mum that posted in 妈妈的私房菜


我的好友Lay Kwan烹调的-鸡精草药鸡。这个菜谱的她从“妈妈的私房菜”看到。
材料:
鸡                                    1只
鸡精                                1罐
绍兴酒                            1大匙  (最后淋上)
材料 B:
党参                                5条
当归                                2片
红枣                                10粒
玉竹                                10g
姜切片                            3
B材料在水中煮20分钟,待用。
腌鸡:用少许盐,白胡椒粉1/2茶匙,香油1汤匙酱油-至少2小时
步骤:
1。将鸡放在盘子上,淋B汁到鸡上。将鸡精瓶和鸡放在蒸笼蒸30分钟。
2。淋入鸡精及绍兴酒在鸡上。即可上桌。

Ingredients A:
1 Chicken 
1 Jar Chicken essence
1 tablespoon Shaoxing rice wine

Ingredients B:
Codonopsis 5 strips
Angelica 2
10 dates
Polygonatum 10g
3 Ginger slices

Cooked ingredients B in 500ml water for 20 minutes. Set aside to be used.
Marinate chicken: with a little salt, white pepper 1/2 teaspoon sesame oil 1 tablespoon soy sauce - at least two hours

Steps:
1.Place Chicken on a plate, drizzle the sauce from ingredient B on the chicken. Put the Chicken(on a plate) and the chicken essence in a steamer and steam for 30 minutes.
2. Drizzle chicken with chicken essence and Shaoxing wine. Serve to be served

Lotus roots spare ribs soup 莲藕排骨汤

Lotus roots spare ribs soup 莲藕排骨汤



Recipe below食谱在下面
汤的配方为:
8点左右红枣
约2汤匙枸杞
约5干洛根
1-2干墨鱼片(一些热水中浸泡5分钟,弃去水)
大约5-6干干贝
排骨300克大约
大约的当归3-4片
有些海盐
步骤:
在一个锅里,煮开水。加入排骨5分钟。取出肋骨,倒掉水。放入锅内,加水煮沸。加入排骨,所有的成分。 无盖煮沸10分钟。减少热量,盖上盖子在锅上和慢炖30-40分钟.。加入一些海盐。即可上桌。
Recipe for this soup:
around 8 red dates
around 2 tablespoon goji
around 5 dry logan
1-2 dry cuttle fish slices (soaked with some hot water for 5 minutes, discard the water)
Around 5-6 dry scallopes
around 300g of pork spare ribs
around 3-4 slice of the angelica roots
Some sea salt
Steps:
In a pot, boil the water. Add in the pork spare ribs for 5 minutes. Remove the ribs and pour away the water. Add water into the pot and bring to boil. Add in the pork spare ribs and all the ingredients. Boil uncovered for 10 minutes . Reduce the heat and simmer the soup for another 30-40 minutes with the lid covers over the pot. Add some sea salt. And ready to be served.

Sunday, 14 April 2013

Thai Roti With Curry Chicken-泰式咖喱鸡ROTI

Thai Roti With Curry Chicken-泰式咖喱鸡ROTI

The Roti we freshly made using the thai recipe from internet. Is very thin and very crispy. Perfect with chicken curry.

新鲜ROTI,我们从互联网上取自泰式的配方。非常薄,很脆。与咖喱鸡配合完美。


Recipe as below 食谱如下:

Recipe from www.thaitable.com
Ingredients
    4 tablespoons butter
    1 egg
    3 cups all purpose flour
    1/4 cup milk
    1/2 teaspoon salt
    1 tablespoon sugar
    cooking oil
    1/2 cup water
Making Dough
Dissolve sugar and salt in ½ cup of water. Add milk, egg and melted butter. Beat the egg lightly. Add 3 cups of flour. Knead in a mixer for 15 minutes. The dough should be tacky but not sticking to the container or your hand. This dough is quite wet compared to a regular bread dough.
Forming Dough
Prepare the dough resting container by oiling the inside of the container and adding some oil on the bottom of the container. Oil your hand.
Divide the dough into 10 equal pieces, each about the size of a golf ball or slightly larger.
Form the ball by pulling a side of the ball and tucking it in the middle. Rotate and repeat the pulling and tucking until the ball is smooth . It should not take more than half a minute per ball. Finally, push the dough from the bottom through the space between your thumb and your index finger . The ball should be smooth and tight. Tuck the rest in and pinch it together.
Oil the dough ball and place it in the oiled container.
Form the rest of the dough balls and let them sit and bathe in oil for at least 20 minutes. Do not put in the fridge. You can leave them out overnight. The resting period is very important; it lets the gluten relax. The relaxed dough is easier to spread out during slapping.
4汤匙黄油
1个鸡蛋
中筋面粉3杯
1/4杯牛奶
1/2茶匙盐
糖1汤匙
食用油
1/2杯水
制作面团
半杯水溶解糖和盐。添加牛奶,鸡蛋和融化的黄油。敲打鸡蛋掉以轻心。加入3杯面粉。在混合机揉15分钟。面团发粘,但不粘到容器或手。比较正规的面团,面团很湿。
成型面团
准备面团休息集装箱通过注油容器内部和容器底部上加入一些油。油你的手。
将面团分成10等分,各有关高尔夫球的大小或稍大。
形成球侧拉扯球和在中间掖好被角。旋转和重复拉,掖好被角直到球光滑。它不应该超过每个球半分钟。最后,将面团从底部通过你的拇指和食指之间的空间。这个球应该是光滑紧绷。把其余的,捏在一起。
油面团,把它放在涂油的容器里面。
将其余部分的面团形成球,让他们浸泡在油中至少20分。不要放在冰箱里。留过夜。浸泡期间是非常重要的,让面筋放松。轻松的面团更容易摊开。

Home Made Strawberry Ice Cream-自制草莓冰淇淋

Home Made Strawberry Ice Cream-自制草莓冰淇淋

Very creamy and yummy. Ice cream done by my little girl.

Recipe modified from "The Food of Thailand"

You can replace strawberries with berries or mangoes or coconut or chocolate or cookies.


Ingredients:
10 strawberries and blend till fine
300 ml thick cream
2 eggs
4 eggs yolk
160g of caster sugar (you can reduce if you don't want it too sweet)
1/4 teaspoon salt
Put the eggs, egg yolks, sugar and salt in a large heatproof bowl. Beat the mixture with electric for 3 minutes till frothy and thickened.
Place the bowl over a pan of simmering water. Continue to beat the egg mixture, and slowing adding all the strawberries mixture until the custard thicken lightly. This process will take 8-10 minutes. The mixture should be a think cream. Set aside to cool. Stirring occasionally while it is cooling. Pour into a freezer box. Take the mixture out of the freezer and beat it at least twice while in the freezing process. Cover and freeze completely.

配方修改“泰国食品”
您可以更换浆果或芒果,草莓,椰子或巧克力或饼干。
主料:
10草莓和混合直到精致
300毫升厚厚的奶油
鸡蛋2个
4蛋黄
砂糖160克 (可以减少,如果你不希望它太甜)
1/4茶匙盐
把鸡蛋,蛋黄,糖和盐在一个大的耐热的碗。用电动击败混合物3分钟直到泡沫和增厚。

将一碗憋着水泛。继续打蛋液,加入所有的草莓直到蛋奶勾芡的混合物轻轻放缓。
这一过程将需要8-10分钟。混合物应该是厚厚的奶油。一边冷却。偶尔搅拌冷却过程。倒入冰淇淋盒子。在冻结过程中,至少把混合物从冰箱中拿出打两次。覆盖并完全冻结。

Saturday, 13 April 2013

Spicy Duck Salad-辣鸭沙拉

Spicy Duck Salad-辣鸭沙拉


Recipe below.食谱在下面

Ingredients:
1 tablespoon jasmine rice - Roasted it till brown over a pan over low heat. Pounded till fine.
280 g of duck - fine strips. (can use roast duck)
1 tablespoon fish sauce
3 tablespoon lime juice
2 lemon stalk, white part only, finely sliced
2 asian shallots, finely sliced
5 lime leaves, finely sliced
5 spring onions(scallions), finely chopped
1/2 teaspoon of roasted chilli powder
raw vegetables such as snake beans and cherry tomatoes cut into small cubes. And carrots into strips.

Steps:
In a sauce pan, cook the duck with the lime juice and fish sauce over high heat till light brown. Remove from the heat and serve on a plate

Add the rice powder, lemon grass, shallots, lime leaves, spring onions and chilli powder to the duck and stir together. Taste and adjust the seasoning if neccessary. Add the carrots, snake beans and toss the salad dish. Squeeze some lime juice over the dish and ready to be served.

1汤匙茉莉香米 - 在一个锅慢火烤直到棕色,。捣碎,直到精细。
280克的鸭 - 细条。 (可以使用烧鸭)
1汤匙鱼露
3汤匙青柠汁
2柠檬秆,白色部分,切成薄片
亚洲青葱,切碎
5青柠叶,切碎
5葱(葱),切碎
烤辣椒粉1/2茶匙
生吃的蔬菜,如蛇豆和樱桃番茄切成小方块。和胡萝卜切成条状。

步骤:
在一个锅里,放入柠檬汁和鱼露和鸭,煮至鸭浅棕色。离火,放在盘子里

加入香米粉,柠檬草,葱头,青柠叶,葱和辣椒粉,和鸭搅在一起。品尝和调整如果有必要的加调味料。添加胡萝卜,蛇豆,搅和沙拉菜。挤些柠檬汁在菜,即可上桌。

Thai Sweet Chilli Sauce-泰国甜辣酱

Thai Sweet Chilli Sauce-泰国甜辣酱

Ingredients:

7-8 long chillies, seeded.
3/4 cup of the white vinegar - I used only 1/2 cup of the vinegar
8 tablespoon of sugar
1/2 teaspoon of salt.

Steps:

Blend the chillies into rough paste
In a small sauce pan, boil the vinegar,sugar and salt over high heat till boiling. Keep stirring and reduce heat medium and simmer for 15-20 minutes until the mixture form a thick syrup. Mix the chilli paste with the syrup and cook for 1-2 minutes. Pour to jug to cool down and tighten the cap. Keep in the fridge for use.

主料:

7-8辣椒,去籽
3/4杯白醋 - 我只用了1/2杯
8汤匙
1/2茶匙

步骤:

辣椒混合粗糙
一个小平底锅煮开,糖和盐火煮至沸腾不断搅拌减少热量中火继续煮15-20分钟,直到混合物形成厚厚糖浆。把
辣椒酱糖浆混合1-2分钟倒入让它冷却下来,盖保持在冰

Thai Style Grilled Chicken-泰式风格的烤鸡肉

Thai Style Grilled Chicken-泰式风格的烤鸡肉


Very tasty and juicy. Taste especially good with the sweet thai chilli sauce (refers to the post for the Sweet Thai Chilli Sauce)
 非常美味多汁。泰国甜辣椒酱味道特别好


Marinade:
4 coriander roots, finely chopped
4 Garlic cloves, finely chopped
1 lemon grass stalk, white part only, finely chopped
3-4 tablespoon of the fish sauce
1/2 teaspoon ground white pepper
1 teaspoon palm sugar
1 teaspoon of the tumeric powder

Steps:

Blendall the ingredients in a blender. Rub the marinade over the chicken and the inside of the wall of the chicken. Sprinkle some salt over the chicken. Cover and marinate in the fridge for at least 3 hours or leave it overnight.

Grill the chicken for 30 minutes and turning over regularly. Alternatively, put in the oven at 250 C for at least 30 minutes or till cooked. Turning over the chicken at least every 15 minutes.

Chopped the chicken and serve with the Thai Sweet Chilli Sauce.
非常美味多汁的泰国甜辣酱泰式辣椒酱味道特别

腌料:
4,切碎香菜
4瓣大蒜,切碎
1柠檬草秆白色部分,切碎
3-4汤匙鱼露
1/2茶匙,白胡椒粉
椰子糖1茶匙
姜黄1茶匙

步骤:

混合所有材料放入搅拌机料在鸡和内侧撒上一些在鸡盖上盖子至少3个小时在冰箱里让它过夜

烤架30分钟,并定时翻转另外可以250烘箱至少30分钟至熟定时翻转至少每15分钟一班

与泰国甜辣酱一起上桌


Thursday, 11 April 2013

Coconut Sorbet-椰子冰糕

Dessert ! Coconut Sorbet
甜品!椰子冰糕


Ingredients:

400ml coconut milk (you can use 3 mangoes)
150g palm suar
juice from 1 lime
Steps:
Mix the sugar with 3/4 cup of water and bring to boil in a saucepan. Reduce the heat and simmer until the liquid reduces by half. Put the sugar syrup and the coconut with the juice in a blender and whiz till smooth.
Pour into a an ice cream box and put in the freezer.  take the mixture out and beat with the electric beater at least twice during the freezing period. Cover and freeze completely.


400毫升椰子乳汁(可以使用3个芒果)
150克椰子糖
1青柠汁
步骤:
混合糖3/4杯的水,在锅里煮沸。减少热量和小火煮,直到液体减少一半。把糖浆和椰子和青柠汁放进搅拌器搅拌,直到光滑。
倒入一个冰淇淋盒,放在的冰柜中。取出混合物,并用电动搅拌器打至少两次在冻结期。盖上盖子,完全冻结。

Thai Red chicken curry-泰国红咖喱

Thai Red chicken curry-泰国红咖喱

The Thai red curry paste is made from herbs and also fresh ingredients. The extra paste can be put in a container and froze it in the fridge. You can use it to stir fry noodles or cook with veg饿tables or cook with duck- Thai Red curry duck.

泰国红咖喱是由香草和新鲜食材烹制的。多余的糊,可以保存在一个罐中,并冻结在冰箱里。你可以用它来翻炒面条,或煮蔬菜,或煮鸭泰式红咖喱鸭。

 The recipe is adopted from "The Food of Thailand".

Ingredients for Red curry paste:

3-4 dried long red chillies
8-10 small red chillies
2 lemon grass, white part only, finely sliced
1 inch galangal, finely sliced
4-5 lime leaves finely chopped
4-5 cloves of garlic, finely chopped
3-4 shallots, finely chopped
5-6 coriander roots, finely chopped
2 teaspoon shrimp paste
1 teaspoon ground coriander

Remove the seeds from the dry chillies. Soak in hot water for 10minutes. Put all ingredients into a food processor or blender to blend all ingredients till fine. Add in cooking oil to assist in blending.

Ingredients for the curry chicken:

3-4 pieces of the skinless chicken thigh. Cut to small pieces.
some pea, carrots, baby corns(cut into 3 parts), some red pepper .
400 ml of the coconut milk
4-5 lime leaves
3 table spoon of fish sauce
3 tablespoon of the curry paste from above
7.5g of the palm sugar
some sea salt
some finely chopped galangal

Steps:

Heat the wok and add the curry past and stir fry for 2 minutes. Slowly add in the coconut milk. Bring to boil and simmer down. Add in the chicken, fish sauce, sugar and some sea salt. Bring to boil and simmer down. Add in the peas , carrots, baby corns and peppers. When the chickens are cooked, add in the lime leaves . Remove from the wok and ready to be served. 


配方采用泰国食品

红咖喱配料

3-4红辣椒
8-10红色的小辣椒
2柠檬草,白色部分切成薄片
1英寸高良姜切成薄片
4-5酸橙切碎
4-5瓣大蒜,切碎
3-4青葱,切碎
5-6,切碎香菜
2茶匙虾酱
1茶匙磨碎的芫荽

取出干辣椒的种子在热水中浸泡10分钟。把所有材料放入食物处理器或搅拌器混合所有成分直至精细加入烹调油,以协助混合

咖喱鸡成分

3-4枚去皮的鸡大腿小片
一些豌豆,胡萝卜小玉米切成三部分一些红辣椒
400毫升椰奶
4-5酸橙
3汤匙鱼露
从上面咖喱酱3汤匙
椰子糖7.5克
一些海盐
一些切碎的高良姜

步骤:

烧热镬加入咖喱过去,翻炒2分钟慢慢加入椰奶煮滚
减少热量加入鸡,鱼糖和一些海盐煮滚减少热量加入豌豆,胡萝卜小玉米和辣椒加入酸橙叶取出即可上桌

Wednesday, 10 April 2013

Fried Tofu-炸豆腐

Fried Tofu-炸豆腐

Crispy on the outside and soft in the inside
皮脆内软


Easy dish but yet very tasty:

1 box of Tofu- Cut into cubes (around 2cmx2cm)
Some flour mix with the kentucky flour

Sauce:
2 table spoon of hoisin sauce mix with 1 tablesppon of plum sauce

Steps:
Coat the tofu with the flour mixture. Heat the wok to high heat, put in the tofu and fried till crispy. Remove and put them on a paper towel.

When ready to eat, dip the tofu into the sauce.

简单的菜,但非常好吃:

1盒豆腐切成丁状(约2cmx2cm)
一些面粉,肯塔基州的面粉

调料:
1 tablesppon的梅子酱2汤匙海鲜酱混合

步骤:
与面粉的混合物涂抹豆腐。烧热镬,高热量,豆腐和油炸至香脆。取出,并把它们在纸巾上。

当您准备食用,把豆腐沾点调味汁。

菠萝饭- Pineapple Fried Rice

菠萝饭- Pineapple Fried Rice


Did not have time to buy fresh pineapple. Use the canned one instead. I think will taste even better with the fresh pineapple.

没时间买新鲜的菠萝。使用罐装的。我觉得新鲜的菠萝味道会更好的。


Ingredients:

2 tablespoon of oil
3 cloves of garlic minced
2-3 pieces of skinless chicken thigh (marinate with some soy sauce and corn starch)
around 150-200 g of the ham or bacon
Some peas, carrot (diced) and sweet corns kernels
2 cup of cooked jasmine rice
1 tablespoon of soy sauce
1 tbsp of the fish sauce
Some Fried onion to garnish
1 tablespoon of curry powder
some sea salt
1 can of pineapple

Steps:

Heat up the wok and add the oil. Fried the garlic till fragrant. Add in the bacon and stir fried for 1-2 minutes till slightly crispy. Add in the chicken pieces and stir fried till the chickens are cooked. Add in the peas,carrots and corns. Add the rice, soy sauce , the fish sauce and curry powder. Stir fried for 2-3 minutes and add in the pineapple. Taste and add some sea salt if required.

Remove from wok . Serve with meat floss and fried onion.

主要成份:

2汤匙的油
3瓣大蒜剁碎
2-3个去皮的鸡大腿(腌一些酱油,玉米淀粉)
约150-200克,火腿或熏肉
一些豌豆,红萝卜(切块),甜玉米仁
2杯煮熟的茉莉大米
1汤匙酱油
鱼酱1汤匙
一些炒熟的洋葱配菜
1大匙,咖喱粉
一些海盐
1罐菠萝

步骤:

烧热镬,加了油。炒大蒜爆香。加入熏肉,炒1-2分钟,直到稍微香脆。加入鸡块煸炒,直到鸡熟。加入豌豆,胡萝卜和玉米。加入大米,酱油,咖喱粉,鱼露。炒2-3分钟,在菠萝。如果你喜欢更咸添加一些海盐。

从铁锅中取出。配上肉松和油炸洋葱。

Tuesday, 9 April 2013

Crab on Egg noodles-螃蟹蛋面

Crab on Egg noodles-螃蟹蛋面


My favourite dish when we visit the Chinese Restaurant in OZ.
I cooked this dish for dinner today and the only response is only thumbs up

当我们去的中国餐馆用餐,这是我最喜欢的菜肴. 今天我煮了这道菜當晚餐,每个人都说赞。




Ingredients:
2 Swimmer crabs - you can use mud crab or Sri-Lanka crab
Some plain flour
1 table spoon of Oyster sauce
1 table spoon of Abalone sauce
a little salt
2 stalks of spring onions - each stalk cut into 5 pieces.
1 thumb size ginger cut into slices
2 cloves of garlic - Minced
Some walter
2 tsp of corn starch mix with 1/4 cup water
1 tsp of sesame oil
Steps:

1. Clean the crabs. Coat the crabs with flour.
2. Heat up the wok and add in the coated crabs. Stir fry them till half cook. Remove and put aside
3. Heat up a clean wok with some oil and add in the sesame oil. Add in the garlic, ginger and spring onions. Stir fry till fragrant. Add in the abalone and oyster sauce and continue to stir the mixture. Add in some water - estimate of about 1-1.5 cup. Add in some salt. Let it boil for 10mins.
4. Add in the corn starch mixture.
5. Once the sauce has thicken, put in the crabs and coat the crabs with the sauce. Cook for 4-5 minutes so that the crabs are cooked.
6. At the same time, heat a pot and add in water. Bring the water to boil and put in the egg noodle for 1-2 mins. Quickly remove and rinse with cold water. Put back for 30sec to the boiling water pot and remove. Serve the noodle on a plate.
7. Add the crab and the gravy to the egg noodle and serve immediately.

主要成份:
2游泳螃蟹 - 你可以用泥蟹或斯里兰卡蟹
一些普通面粉
蚝油1汤匙
鲍鱼汁1汤匙
一点点的盐
2棵葱 - 每个茎切成5片。
1个拇指大小的生姜切成片,
2瓣大蒜 - 剁碎
一些水
2茶匙玉米淀粉1/4杯的水混合
香油1茶匙

步骤:

1。清洁的螃蟹。涂抹在蟹面粉。
2。烧热镬,把螃蟹添加在镬中。翻炒至半熟。取出并放在一边
3。起锅烧热少许油,加入香油。加入大蒜,生姜和葱。翻炒至香。加入鲍鱼和蚝油,继续搅拌混合物。加入一些水 - 估计约1-1.5杯。加入少许盐。让煮10分钟。
4。加入玉米淀粉的混合物。
5。一旦酱汁勾芡,放入蟹。煮4-5分钟,使蟹煮熟。
6。在同一时间,另一锅内加热,并添加水。把水烧开,放1-2分钟的鸡蛋面。迅速捞出,用冷水冲洗。 再放进沸水锅中30秒,并迅速从锅中取出。把面条放在盘子上。
7。把螃蟹和浓汁,倒到鸡蛋面上,即可食用。

DIY - Kway Chap

 DIY - Kway Chap

 A traditional hawker dish in Singapore.


Ingredients:
3/4 cup of soya sauce
1/4 cup of the mushroom dark soya sauce
1 tbsp of the rose wine
2 Star Anise
1-1.5 stick of the cinnamons
some white pepper powder
1/2 tsp of the sesame oil
4 grove of the garlic
4 oz of rock sugar
4 cup of water
3 boiled eggs
some flat noodles

Method :
Put all the above ingredients in  a pot and bring to boil. Add in 1kg of the pork Belly. Boil for 10 minutes. Simmer for another 30 minutes. Set aside to cool. Add in the boil eggs and pour the sauce over the eggs till the eggs are fully covered with sauce. Leave the dish in the pot and serve the next day.

The next day, heat up the pot and add in the tofu. Once boiled, switch off the stove. Remove the pork and cut into slices (of around 1cm thickness). Cut the eggs into quarters and the tofu into half. Transfer all the ingredients to a plate and sprinkle some of the sauce over it.

In a seperate pot, boil the water. Add in the flat noodle for 1-2 minutes. Remove and pour some sauce and boiled water over the flat noodle. Garnish with fried onions and spring onions.

成分:

3/4杯酱油

1/4杯的蘑菇老抽

1汤匙玫瑰酒

八角

1-1.5肉桂色

一些白胡椒粉

香油1/2茶匙

4枚大蒜

4盎司冰糖

4杯水

3煮鸡蛋

一些扁平面条

方法:

将以上所有配料在一个锅里,煮沸加入1公斤五花肉煮沸10分钟小火煮了30分钟预留冷却。加入煮沸鸡蛋
倒酱倒在鸡蛋上直到完全覆盖鸡蛋到第二天使用

第二天,加热锅内,加
豆腐煮沸关掉炉子取出的猪肉,切成片(厚度大约1cm左右鸡蛋豆腐将所有的成分,放在一个盘子里,撒上一些

一个单独的,水烧开添加在平板1-2分钟取出
在平坦倒入一些和煮沸的水洒上炒洋葱和

Monday, 8 April 2013

Spicy Pork Bulgogi with mushrooms-香辣猪肉

Spicy Pork Bulgogi with mushrooms-香辣猪肉 

Bulgogi is pretty simple to make, and the total preparation and cooking time is about 50 minutes. All you need is a pound of the sliced beef and marinade. Once the meat is thoroughly marinated, all you have to do is grill, stir-fry or broil until well done.Bulgogi is usually eaten with a leafy vegetable or rice. It can be served as a side dish or eaten alone.

 Ingredients:

500 g of the thinly slice pork belly
1/4 tsp fish sauce, 1/4 tsp sugar
225ml of the Spicy Bulgogi sauce (can be brought from any korean grocery)
2 stalk of spring onions diced
a bunch of the straw mushroom

Steps:

Marinate the pork with the spicy bulgogi sauce with some onion and some sugar and fish sauce. Set aside for at least an hour.

Heat up the wok with some oil and add in the onion. Stir the onion till slightly soft. Add in the marinated pork (remove the excess marinate) and stir fry till the pork is cooked. Add in the mushrooms and quickly stir fry it. The excess sauce heat it up and pour over the dish. Ready to be served. Garnish with the spring onion.

Alternatively, grill the pork (remove excess marinate sauce) and onion till the pork are cooked. Add in the mushroom and quickly removed from the grill.

Heat up a hot plate and serve the dish on the sizzling hot plate. Drizzle the excess sauce on the meat (cook the sauce by bring it to boil) and garnish with the spring onion.


主要成份:

500克五花肉切成
1/4茶匙鱼露1/4茶匙
225毫升香辣牛肉可以带来任何韩国食品杂货店
2棵切粒
一堆草菇

步骤:

一些洋葱一些和鱼酱的辣烤肉猪肉预留至少一个小时

一些油烧热炒锅中添加洋葱搅拌稍软洋葱加入腌好的猪肉除去多余的腌料翻炒至猪肉熟加入蘑菇迅速翻炒多余的加热,淋在即可上桌洒上


其他方式烹调
猪肉
烤架烧烤除去多余的腌料洋葱,直到猪肉加入蘑菇和快速地从烤架上开。加热热板烧烤猪肉盘上热板洒上葱和多余的腌制煮沸

Sunday, 7 April 2013

Singapore Laksa-新加坡叻沙

Singapore Laksa-新加坡叻沙


Lunch - Singapore Laksa. Amazing easy to cook and delicious..
午餐-新加坡叻沙 :很容易煮,也十分美味


Ingredients:
1 Malaysian or Singapore curry paste
1 can of the coconut milk
1 can of the evaporated milk
1 stalk of the lemon grass - white part only
3-4 bay leaves
3 boiled eggs
3 skinless chicken thigh (just boiled and cooked. Rinse and set aside)
Mussels or some prawn
Fish cake if you have (I happened to run out of it)
Steps:
Heat the wok with some oil. Add in the curry paste and stir fry till aromatic. Add in the lemon grass and stir for 1 minutes. Add in the bay leaves.Add a bowl of water and add  in the coconut and evaporate milk slowly. Bring to boil and simmer down for 10-15 minutes.
In a separate pot, boil the water and put in the laksa noodle (Guilin noodle) and boil for 6-8 minutes. Remove from the pot and rinse with cold water. Drain the noodle and set aside.
To serve, put the noodle in a bowl. Pour the laksa gravy over the noodle. Add the Egg, chicken, mussels and garnish with the fried Onion.
Note : if you find that the gravy is abit thick, you can add in more water or chicken stock.

主料:
1马来西亚或新加坡咖喱酱
1罐椰奶
1罐淡奶- not sure is this correct but is evaporate milk
1棵香茅 - 白色部分
3-4月桂叶
3个煮鸡蛋
3块去皮鸡腿肉(只是煮沸,煮熟。冲洗并放在一边)
蚌类或一些虾
鱼饼,如果你有(我刚好用完)
步骤:
加少许油烧热镬。加入咖喱酱翻炒,直到芳香。加入香茅,搅拌1分钟。加入月桂叶。加入一碗水,并添加椰子牛奶慢慢蒸发。煮滚,小火煮10-15分钟。
在一个单独的锅中,烧开水,把叻沙面(桂林面条)。煮沸6-8分钟。从锅中中取出,并用冷水冲洗。沥干面条,待用。
要吃时将叻沙酱汁淋倒在面条上。随着加鸡蛋,鸡肉和蚌类。洒上洋葱炒。
注:如果您发现肉汁是有点浓,你可以添加更多的水或鸡汤。

Saturday, 6 April 2013

Sambal dried shrimp-辣椒虾米酱

Sambal dried shrimp-辣椒虾米酱


This simple Sambal paste can be used to stir fry with vegetables. Eat with plain rice or used for fried rice or cooked with eggs or chicken. It can stored and keep in the fridge for up to a week.




Recipe:
Sambal dried shrimp-辣椒虾米酱
75g of the dried shrimp(soaked for an hour), 10 dried chilli, 2 cloves of minced garlic, 1 mince onion. 1 small palm sugar, 1 small piece belacan.
Step :
Roast the belacan for a few minutes on a dry pan.
Put some oil in the wok, add in the onion and garlic and stir fried till slightly crispy.
Remove and put all above ingredients into a food processor and grind till slightly coarse.  Heat up the wok with some oil and stir fried till the mixtures become crispy brown. Remove and set aside.


辣椒虾米酱
虾米75克(泡一个小时),10个干辣椒,2瓣蒜末,剁碎的洋葱。 1小棕榈糖,1小块马来栈。
步骤:
盘中烤几分钟干的马来栈。从锅中取出,并放在一边.
在炒锅中放些油,加入洋葱和大蒜,炒烧至微香脆。
从锅中取出,并放在一边. 并把上述所有配料放入食物处理器,研磨至略粗。捞出待用. 烧热炒锅中添加一些油,煸炒直到混合物变得香脆棕色的。。

Cereal Prawn-麦片虾

Cereal Prawn-麦片

Cereal Prawn - a must try if you happen to visit Singapore. Is a common dish in most of the restaurant or Chi Char in Singapore.




Recipe from : http://www.indochinekitchen.com/recipes/cereal-prawn/

Ingredients:

500 g prawn
1/2 tsp salt
1/4 tsp white pepper
1 egg, lightly whisked
2 tbsp all purpose flour
2 tbsp corn flour
2 tbsp margarine, or butter
2 salted egg yolks
3 red chilies, sliced thinly, diagonally
50 g curry leaves
1 tbsp sugar or milk powder
50 g Nestum cereal original (or just cereal)

Directions:

Remove heads, skin and de-vein prawns, leaving the tail intact.
Marinade prawns with salt and pepper and set aside 30 minutes.
Heat cooking oil in a wok. Dip prawns in egg and dust with shifted flour and corn flour.
Deep-fry prawns in hot oil for  till crispy.
Drain on paper towel and set aside for later use.
Melt butter in a wok. Add mashed salted yolks into hot butter. Stir-fry for a couple of seconds.
Add curry leaves, sliced chilies. Stir fry till the curry leaves slightly crispy. Add sugar and Nestum cereal.
Quickly stir-fry for 2 minutes, till cereal changes to lightly brown and crunchy.
Toss in fried prawn. Mix well and remove from heat.

麦片

麦片 - 如果
新加坡游览,必须尝试是一种常见的。大部分餐馆新加坡都会有。

配方http://www.indochinekitchen.com/recipes/cereal-prawn/

主料:

500克
1/2茶匙盐
1/4茶匙白胡椒
1个鸡蛋,轻轻护送
2汤匙,中筋面粉
2汤匙玉米粉
2汤匙人造黄油和黄油
2咸蛋黄
3红辣椒切成薄片
50咖喱
1汤匙糖或奶粉
50克Nestum谷物原来的(或谷物
行车路线:

大虾和壳留尾巴完好
盐和胡椒腾出30分钟时间
烹调油镬
混合用鸡蛋。把涂上面粉和玉米
热油香脆大虾
纸巾上沥干并预留供以后使用

牛油热锅添加咸蛋蛋黄成热黄油煸炒几秒钟
加入咖喱叶辣椒切片翻炒咖喱略有香脆添加谷物Nestum
快速煸炒2分钟,直到轻轻棕色和脆脆谷物变化
放入炸大虾搅拌均匀,离火。