Friday, 31 May 2013

Mom's Chicken Nuggets

Mom's Chicken Nuggets


Numbers make me giddy. Food make me happy. Finally almost all done.

Now - Mom's Nuggets..

My dear sis introduce me a new software. Is good, actually make the food looks better than usual..Ha..What do you think?

Very Easy:

Ingredients :

Skinless chicken Breast - Cut to the thickness that you like
Season the chicken with some salt and set aside

Batter :
Equal amount of flour and cornstarch mix. Add some salt, some cayenne pepper. Slowly add in some water till it form a smooth batter

Some panko bread crumbs

Steps:
Mix the chicken breast with the batter and then coated with the crumbs.

Heat a pan and add oil. When hot, add in the chicken nuggets and pan fried in medium heat. Pan fried till both side are golden brown.

Serve the chicken nuggets with BBQ sauce or with some sweet chilli or Tomatoes sauce.

非常简单:

主料:

去皮鸡胸肉 - 切你喜欢的厚度
用少许盐调味鸡,并放在一边

面糊:
相等量的面粉和玉米淀粉混合。添加一些盐,一些辣椒。慢慢地加入一些水,直到它形成一个光滑的面糊

一些panko面包面包屑

步骤:
混合鸡胸肉和面糊,然后涂上面包屑。

烧热平底锅,加入油。热时,放入中火鸡块油锅炸。香煎至两侧是金黄色。

吃时沾上烧烤酱,或用一些甜辣椒或番茄酱即成。

Sunday, 26 May 2013

Steam Chicken with Plum-梅子蒸鸡

Steam Chicken with Plum-梅子蒸鸡


Ingredients:

3 chicken legs (chopped into 2)
Marinate with some 1 Tablespoon soy sauce, 1 Tablespoon sugar and 1/2 table spoon oyster sauce. Set aside for at least 30minutes

2 preserved wet plums, mashed
1 tbsp chopped garlic
1 tsp chopped bird's eyes chillies
1 tbsp preserved black beans, soaked and chopped

Steps:

Place the marinated chicken on a plate. Add the preserved plum,chopped garlic, chillies and black bean. Put to a steam for 20-25 minutes. Served with white rice while it is pipping hot.

主料:

3鸡腿(切成2)
腌-约1汤匙酱油,1汤匙糖和1/2汤匙蚝油。预留至少30分钟

2个湿梅子,捣碎
1汤匙蒜茸
1茶匙切碎的辣椒
1汤匙黑豆,浸泡,切碎

步骤:

将腌好的鸡放在盘子里。加入话梅,切碎的大蒜,辣椒和黑豆。蒸20-25分钟。趁热配白米饭食用。

Soon Kuay

Soon Kuay



I have been buying Soon Kuay from Springvale but it is really too oily for my liking. I decided to try to make it today. Bought a pack of Soon Kuay flour sold in chinese grocery and got to try to make it. I think taste quite good and important of all : It is totally non-oily!


我经常从springvale 买 Soon Kuay. 但它确实是太油腻。我决定尝试自己做。在杂货店买了一包 soon Kuay 的面粉。今天自己做了。我觉得味道相当不错,重要的一点:这是完全不油腻!


Make the dough according to the package instructions.

Fillings:

Some shredded carrots
Some shredded jicama
Some shredded bamboo shoots
Some thinly sliced mushroom
Some Dry prawn diced

2-3 garlic and 1 shallots- Minced

In a wok, heat some oil. Add the garlic and shallots and fry till fragrant. Add the dry prawns. Add the carrots and jicama. Stir fry till soft. Add the bamboo shoots and slice mushroom. Add some oyster sauce and some soy sauce (adjust to your taste). Cover the wok for a few minutes and let it simmer. Remove and set aside.

Make the kuey according to instruction and steam for 15 minutes. To prevent them sticking, I apply some oil on the kuay before steam.

根据包装上的说明,做面团。

馅料:

一些切碎的胡萝卜
一些切碎的豆薯
一些笋丝
一些切成薄片蘑菇
一些干虾丁

2-3大蒜,葱头-切碎

在热锅中,加热一些油。添加大蒜和葱头炒至香。添加干虾。添加胡萝卜和豆薯。翻炒至软。添加竹笋切片蘑菇。添加一些蚝油,酱油(调整自己的口味)。盖锅了几分钟,让它煨。捞出待用。

根据soon kuay 包装上指令, 蒸15分钟。为了防止他们黏,蒸前我在soon kuay 上凃了一些油。

Friday, 24 May 2013

Crispy Butter Chicken-香酥奶油鸡

Crispy Butter Chicken-香酥奶油鸡



Recipe from Ahteekitchen:

Ingredients:
8 chicken drumstick [chopped to half]
Curry leaves 4 string [washed back]
Chili 7
Garlic 3 [minced]
Full cream evaporated milk 200ml
Brandy a tablespoon

Marinade :
2 teaspoons curry powder
Sugar, a little
1 tsp oyster sauce
Sesame oil 1/3 tsp
Egg white 1 tbsp
1 tablespoon flour
Salt 1/4 teaspoon
** Mixed with chicken pieces evenly marinated at least 1 hour **
Seasoning:
Curry powder 1 1/2 tsp
Chicken powder 1/3 tsp (I did not add)
Sugar 1/2 tsp
Salt 1/3 tsp

Steps:
1 Deep fried the chicken till golden brown
2 In a wok, add the brandy,  garlic, curry leaves and chili, saute
3 Add evaporated milk and seasonings. When the sauce thicken add the fried chicken pieces
4. Coat the chicken pieces evenly with the sauce. Dish up and ready to be served.
鸡腿 8份 [切]
咖喱叶 4 串 [洗净, 备用]
指天椒 7 颗
蒜 3瓣 [剁碎]
全脂淡奶 200ml
白兰他 1 大匙


腌制材料:
咖喱粉 2茶匙
糖 少许
蚝油 1茶匙
麻油 1/3茶匙
蛋白 1大匙
低筋面粉 1大匙
盐 1/4茶匙
**跟鸡肉块混均匀, 腌制至少1小时**

调味:
咖喱粉 1 1/2茶匙
鸡精粉 1/3茶匙
糖 1/2茶匙
盐 1/3茶匙

做法
1. 腌制好的鸡肉块, 用中火油炸直金黄香酥即可, 备用
2. 热锅, 煮溶白兰他, 加入蒜米, 咖喱叶和指天椒,炒香
3.  加入淡奶和调味料, 待滚, 开始变浓稠时, 加入炸好的鸡肉块
 4. 快速拌炒直所有鸡肉块都巴着酱汁即可

Thursday, 23 May 2013

Crispy chicken with special sauce-蕃茄椒麻雞腿

Crispy chicken with special sauce-蕃茄椒麻雞腿


Modified slightly. Recipe was from dodocook.


Ingredients and steps:

2 Chicken thigh with bone on- season with some salt. Coat with flour mixture (2 tablespoon of plain flour with 1 tablespoon of cornstarch). Deep fried till crispy on both sides. Chop to desired size and set aside on a plate.

Sauce : 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 2 tablespoon of rice vinegar, 1 table spoon of boil water, 1/2 tablespoon of palm sugar, 1 tsp of peppercorn chilli oil. Mix till smooth.

In a wok, heat some oil. When hot, add minced garlic(1 cloves minced) and add some minced ginger till fragrant . Add 1 stalk of diced spring onion. Stir for 1-2 minutes. Remove and pour over the sauce.  Dice some tomatoes and arrange on top of the chicken and pour the mixture over the chicken.

成分和步骤:

2鸡腿肉骨腌点盐。把鸡腿肉凃上面粉混合(2汤匙普通面粉,玉米淀粉1汤匙)。油炸至香脆两侧。剁成所需的大小,并预留盘子上。

酱汁:1汤匙蚝油,1汤匙酱油,2汤匙米醋1汤匙烧开水,椰糖1/2汤匙,胡椒1茶匙辣椒油。混合。

在热锅中,加热一些油。当热,加入蒜末(1瓣剁细),并添加一些姜末爆香。添加1棵葱粒。搅拌1-2分钟。取出,倒在酱汁。切丁一些西红柿和安排在鸡上面。 将酱汁混合倒在鸡上。

Curry Puff -咖喱角 by Penny Chai

Curry Puff -咖喱角 by Penny Chai


Who can resist a curry puff? Always so yummy.




 Material  A- Puff skin -flour 400g, butter "soften" 90g, salt 1 tsp sugar 2 tsp water 150ML.
Material B fillings: potato dice 500g, "steamed" egg -4 ", cut  each egg into 6 parts," dice onion -1", curry powder 3 tablespoons, chili paste 1 tsp, water 1 bowl , 1 cube of chicken powder, salt and sugar.

Practice
1, fillings: heat pan , fried the the onion till fragrant, add curry powder and chili paste and mix well and saute the oil, stir well and add other materials, except for the egg.  Dish up and set aside

2, Puff skin: add butter, sugar, salt and flour and mix well, slowly adding water and  knead it into the dough, cover the surface of the dough and leave aside for 30 minutes.
3, Divide the dough  into 24 parts, using the roller rolled into thin slices, put in 1 tablespoon of fillings and some egg into the dough, then placed Samosa mold, carefully sealing the mold till they are sealed up.
4 Heat the pan with oil, add curry puff and  fried until golden brown

材料A外皮:面粉400g,牛油“软化”90g,盐1小匙,糖2小匙,清水150ML。
材料B馅料:马铃薯丁500g“蒸熟”,鸡蛋4粒“煮熟每粒切成6份”,洋葱1粒“切丁”,咖喱粉3大匙,辣椒糊1小匙,清水1碗,鸡精块1片,适量盐和糖。

做法
1,馅料:烧溶油锅把洋葱丁吵香,加入咖喱粉和辣椒糊拌匀炒香出油,加入其它材料炒匀“除了蛋”收汁即可盛起备用。
2,皮料:将牛油,糖,盐和面粉拌匀,慢慢加入水搓成面团,将面团盖好休面30分钟。
3,将面团分隔成24份,杆成薄片,在面皮上放入1大匙的馅料和一片蛋,再放在咖喱角模型上,小心地将模型合起封口。
4,烧热油锅,放入咖喱角炸至金黄色即可

Tuesday, 21 May 2013

Home Made Satay

Home Made Satay


Ingredients:

1 kg chicken thigh (skinless), sliced thinly
60 g fresh galangal
4 stalks lemongrass
20 g (1/3 cup) coriander seeds
5 g fresh turmeric
175 g sugar
2 tbsp lime juice
1/4 cup sweet soy sauce
2 tsp salt
50 bamboo skewers

Steps:

Grind galangal, lemongrass, coriander seeds and turmeric till fine

Mix chicken slices, spice paste, sugar, lime juice, soy sauce and salt in a big bowl. Marinade for 2 - 4 hours in the fridge, covered

Cut the sliced meat into thinner strand and thread it on to bamboo skewers.

Grill on open fire (using charcoal on a satay griller, if possible) 5 minutes each side. Place the satay close together so that the moisture doesn't dry out while grilling

When grilling Chicken satay, make sure all part of satay, from bottom till tip, is all browned evenly. When the bottom to top is browned, the tip is always slightly burnt. Cut the burnt part with a pair of scissors before serving

The meats can be replaced with pork or beef

1公斤鸡大腿(去皮),切成薄片
60克新鲜高良姜
4枝香茅
20克(1/3杯)香菜籽
5克鲜黄姜
175克糖
2汤匙酸橙汁
1/4杯甜酱油
盐2小匙
50竹串

步骤:

南姜,香茅,香菜籽,姜黄,直到细研磨

鸡片,香料酱,糖,酸橙汁,酱油和盐混合在一个大碗里。覆盖和在冰箱腌2 -  4小时,

把切肉片成更薄串在竹串。

开火烧烤(用木炭一个沙爹烤架上,如果可能的话)5分钟每侧。烤沙爹时将沙爹紧靠在一起,使水分不会变干。

当烤鸡肉沙爹,确保沙爹的所有部分,从底部到尖,所有焦黄均匀。上菜前,以剪刀切烧烧焦的部分

可以用猪肉或牛肉,取代。

Butter Prawns

Butter Prawns


Ingredients:

    500 gm (~1 lb) large prawns
    oil for deep frying
    3 tablespoons butter or ghee
    6 small red chilies (chopped)
    3 sprigs of curry leaves (use only the leaves)
    3 cloves garlic (finely chopped)
    1/2 teaspoon salt
    1 teaspoon sugar
    1/2 teaspoon soy sauce
    1 tablespoon Chinese cooking wine (rice wine preferred)
    3 tablespoons of grated coconut (dry fried until golden brown)
   
Method:

1. Remove the vein from the shrimp by making a slit down the back of the prawns and then probe the vein to remove. Retain the shell. Pat dry.
2. Heat oil and deep fry the prawns. Drain and set aside.
3. Melt the butter, add  chilies, curry leaves, garlic, salt and fry for 2 minutes.
4. Add prawns, sugar, soy sauce, wine, and grated coconut.
5. Cook over high heat for 1-2 minutes, stirring frequently.
6. To be served immediately.

主料:

    大明虾500克(约1磅)
    油炸油
    3汤匙黄油或起酥油
    6个小红辣椒(切碎)
    3咖喱叶小枝(只使用叶)
    大蒜3瓣(切碎)
    1/2茶匙盐
    1茶匙糖
    1/2茶匙酱油
    中国1汤匙料酒(黄酒的首选)
    3汤匙磨碎的椰子(干煎到金黄色)
   
方法:

1。从虾取出静脉。保留外壳。抹干。
2。热油和油炸大虾。沥干备用。
3。融化黄油,加入辣椒,咖喱叶,大蒜,盐,翻炒2分钟。
4。加入虾,糖,酱油,酒,和椰丝。
5。用大火炒1-2分钟,经常搅拌。
6。要立即食用。

Saturday, 18 May 2013

Steam Tapioca With Coconut Milk-蒸木薯和椰奶

Steam Tapioca With Coconut Milk-蒸木薯和椰奶



Steam the tapioca till soft - around 30-40 minutes. In a pot, add some water and sugar (adjust to the sweetness that you like), add pandan leaves and bring to boil. Simmer for 5-10 minutes.

Serve the steam tapioca with some sugar syrup and some coconut milk.

蒸木薯 - 约30-40分钟至软。在壶中,加一些水和糖(调整到你喜欢的甜度),加入香兰叶,煮滚。文火煮5-10分钟。

蒸木薯加一些糖浆和一些椰奶。

Chilli Crabs -辣椒螃蟹

Chilli Crabs -辣椒螃蟹


Recipe below:

Ingredients
6 blue swimmer crabs
3 tablespoons peanut oil
4 cloves garlic, chopped
3 small red chillies, chopped
2 teaspoons grated ginger
1 teaspoon belacan, crumbled
1 cup fish stock
160ml tomato ketchup
160ml sweet chilli sauce
2 tablespoons fish sauce
1 tablespoon shao xing
6 spring onions, sliced diagonally
1 egg, lightly beaten
1/4 cup coriander leaves, to garnish

Steps:

1. Coated the crabs with some flour and gently pan fried the crabs till only slightly cooked. Remove and set aside for use later
2. In a wok, heat the oil. When hot add the garlic, belacan, ginger and chilli. Stir fry till fragrant.
3. Add in the spring onion and followed by the crabs
4. Add the sauces and the fish stock and shao xing wine. Stir fry for a  minutes till the sauce covers all the crabs evenly and covered for a few minutes.
5. When the crabs are cooked, add the eggs and stir quicky.
6. Remove from the wok and ready to be served. Sprinkle with some coriander leaves

辣椒螃蟹
6螃蟹
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,轻轻油锅炸螃蟹,直到略熟螃蟹。卸下并预留供以后使用
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,其次螃蟹
4。添加酱汁和鱼类种群和绍兴酒。煸炒一分钟,直到酱均匀地覆盖了所有的螃蟹,并覆盖了几分钟。
5。当螃蟹煮熟后,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

Braised Vinegar Pork Hock-猪脚醋

Braised Vinegar Pork Hock-猪脚醋


Preparation start for my hubby birthday celebration.. For your information, it is 6 days of celebration and it starts 3 days before and after...Unusual I know..

I used 1/2 bottle of the black sweet rice vinegar (sold in all grocery.. I used the Chan Kong Thye brand which my mum recommend to use). Is very good. The rest of the ingredients are just lots of gingers (which has been stir fried with sesame oil) and with some soy sauce and some rock sugar and water. Braised for 1.5 hours till the pork is soft at low heat. Best to leave over night and eat the next day.

开始准备给我老公庆祝生日..你知道是6天的庆祝活动,3天前及之后...不寻常的,我知道..

我用1/2瓶的黑甜米酒醋(在所有杂货店出售..我用的是陈公泰品牌,我的妈妈推荐使用)。是很不错的。其余的成分,只是大量的生姜(这香油炒),并加与一些酱油和少许冰糖和水。焖1.5小时,直到猪肉是软低热量的。最好留下过夜,第二天吃

Roasted Chicken-烤雞

Roasted Chicken-烤雞





Ingredients:
1 chicken
some salt
some five spice
some oil
some garlic powder

1. Clean the chicken
2. Pad dry
3. Rub the salt to the skin of the chicken and the cavity. Set aside for at least an hour
4. Rub the five spice on the chciken and the cavity.
5. Rub some garlic powder on the chicken and cavity
6. Apply some oil on the skin of the chicken
7. Set the oven at 250 C for 40 minutes. Put the chicken to roast on a stand so that the oil will drip on the roasting tray and keep the chicken crispy. During the roasting period, roast on one side and turn to the next side when one side is crispy. Till both sides are crispy

主料:
鸡1只
一些盐
一些五香粉
一些油
一些大蒜粉

1。清洗的鸡
2。垫干
3。擦盐在鸡和腔体。预留至少一个小时
4。擦五香粉在的鸡皮和腔。
5。擦些大蒜粉在的鸡皮和腔
6。在鸡皮上涂一些油
7。设置烘箱于250℃进行烘烤40分钟。把鸡烤放在支架上使油滴在烤盘和保持鸡香脆。。烘烤期间,烤一面,当一方是香脆,并转动下侧。直到两边都是香脆

Thursday, 16 May 2013

Toss Pig’s Kidney with Mashed Ginger Sauce 乾炒姜茸猪腰

Toss Pig’s Kidney with Mashed Ginger Sauce 乾炒姜茸猪腰


Pic and prepared by Joycelyn Pang

Ingredients A:
300g Pig’s Kidney
100g Chopped Ginger
50g Chopped Spring Onion
1tbsp Cooking Oil
1tbsp Sesame Oil

Ingredients B:
1tsp Salt
1tbsp Chinese Rice Vinegar

Seasoning:
1tbsp Oyster Sauce
1/2tbsp Light Soya Sauce
1/2tsp Sugar
1tbsp Shaoxing Wine

Method:
1. Cut and open the pig’s kidney, rinse and discard the white pitch and cut in a criss-cross pattern, soak them in salted water for 20 minutes.
2. Remove pig’s kidney, blanch in boiling water with ingredients B over high heat. Remove from heat, soak in cold water for few minutes, dish out and drain.
3. Heat cooking oil and sesame oil in a preheated wok to sauté ginger and seasoning over medium high heat until fragrant.
4. Add the pig’s kidney and spring onion, stir-fry briskly over high heat until well combined. Scatter with a little shaoxing wine, serve hot.

主料:
300克猪腰
100克姜切碎
50克蔥花
1湯匙烹調油
1湯匙麻油

材料B:
1茶匙鹽
1湯匙中國米醋

調料:
1湯匙蠔油
1/2tbsp醬油
1/2tsp糖
1湯匙紹興酒

1。切開猪腰,沖洗並丟棄白和縱橫切交錯的圖案,浸泡在鹽水中20分鐘。
2。將猪腰與材料B在沸水中焯燙。在冷水中浸泡幾分鐘,瀝乾。
3。在预热的炒锅加热烹调油和香油,爆香姜及调味料.
4。添加猪的肾脏和葱段,轻快猛火炒菜,直到很好地结合起来。洒上少许绍兴酒,趁热食用。

Salted Egg Pumpkin-咸蛋金瓜

Salted Egg Pumpkin-咸蛋金瓜

 


Prepared and Picture by Ng Lay Kwan


Ingredients:
Pumpkins ( cut to cubes_
Salted Eggs -3
Some Flour
Some curry Leaves
some dry chillies (optional)
Some salt

Steps:
1. Steam the pumpkin slightly. Not for too long else it will be very difficult to fry
2. Steam the salt egg york and pressed
3. Dip the pumpkin into salted egg white and coat with flour
4. Dry fried
5. Fry the salted egg york. Curry leave and chilli (if you do add in) till it bubbles. Add pumpkin. Stir fry.
6. Add some sugar, Mix well and ready to be served

食谱:
金瓜(切块状)
咸蛋三粒
面粉适量
咖喱叶适量
小辣椒(我没放)
盐糖适量

做法:
1)金瓜稍微蒸软,不要蒸太熟,会很难炸。
2) 咸蛋黄蒸熟,压碎。
3)把滤干的金瓜沾上咸蛋白,再放入面粉里滚一滚。
4)把金瓜炸到金黄色,捞起沥干油。
5)把咸蛋黄,咖哩叶和小辣椒爆炒至蛋黄起泡泡,再倒入炸好的金瓜一起炒。
6)最后下点糖稍微翻炒一下就起锅了。

Tuesday, 14 May 2013

Braised Spare Ribs with Sea Cucumber- 红烧排骨海参

Braised Spare Ribs with Sea Cucumber- 红烧排骨海参


Ingredients:

around 300-400g of spare ribs
200-250 g of the sea cucumber
8 slices of gingers
2 Star Anise
Sauce :
1 table spoon of light soy sauce
1 Table spoon of Oyster sauce
1 Table spoon of abalone sauce
saome salt
some water - around 300 ml
Steps:
1. In a wok, add oil. When the oil is hot, add the ginger and Star Anise and fry till fragrant
2. Add the pork ribs and the sea cucumber. Stir fry for a few minutes. Add the sauce.
3. Add the water enough to cover the spare ribs. Bring to boil
4. Simmer down and cover the wok - leave it for 45 minutes or till spare ribs are tender. The smell is so aromatic while it was cooking.

排骨约300-400G
200-250克的海参
8片姜
2八角
调料:
酱清1汤匙
蚝油1汤匙
鲍鱼汁1汤匙
一些盐
一些水 - 约300毫升
步骤:
1。在热锅,加入油。当油热时,放入生姜和八角炒至香
2。加入排骨和海参。翻炒几分钟。加入酱汁
3。加水足以覆盖排骨。煮滚
4。降温,然后盖锅 - 让它文火炖45分钟至排骨嫩软。正在煮的时候,真的是芳香的香味

Steam Fish With Olive leaves-橄榄叶蒸鱼

Steam Fish With Olive leaves-橄榄叶蒸鱼



Recipe below:

Ingredients:
Whole fish or fillets
2-3 tables spoon of the olives leaves
some ginger
some salts
Steps:
1. Clean the fish and cut the fillet into slices.
2. Place the olive leaves evenly on the fish slices
3. sprinkle some salt over the fish
4. Put the fish to steam for 8 minutes at high heat
5. In a seperate wok, add some oi. Heat up the oil and gingers. Fried till Fragrant and sprinkle on the steamed fillets.

主料:
整条鱼或鱼片
2-3个表汤匙橄榄叶
一些生姜
一些盐
步骤:
1。清洁鱼和切鱼片成片。
2。鱼片均匀地将橄榄叶
3。在鱼上,撒上一些盐
4。在高热量,把鱼蒸8分钟
5。在一个单独的铁锅中,加一些爱。烧热油,生姜。炒直到香型,并撒在蒸鱼片。

Crispy Fish Fillet -香脆鱼柳

Crispy Fish Fillet -香脆鱼柳


Ingredients:
800g Fish fillet - slightly seasoned with some salts.
50g plain flour
2 large eggs, beaten
100g breadcrumbs
30g finely grated Parmesan
1 tsp  red chilli pepper powder (cayenne pepper)
Lemon wedges
 Oil, for deep-frying

Steps:
1. Cut the fillets into your preference size
2. Coat the fish with the flour
3. Coat the fish with the eggs
4. Mix the bread crumbs, cheese and pepper.
5. Coat the fish with the bread crumbs mixtures. Repeat step 3 and 4.
6. Pan fried the fillets till crispy on both sides.

主料:
800G鱼片 - 略有一些盐调味。
50克普通的面粉
2个大鸡蛋搅拌起来
100克面包屑
30G精细磨碎的帕尔马
1茶匙红辣椒粉(辣椒)
柠檬片
油,油炸

步骤:
1。切鱼片到您的偏好大小
2。把鱼片涂上面粉
3。把鱼片涂上鸡蛋
4。混合面包屑,奶酪和辣椒。
5。把鱼片涂上面包屑的混合物。重复步骤3和4。
6。香煎鱼片,直到两侧香脆。

Monday, 13 May 2013

Home made noodle -自制面条

Home made noodle -自制面条


Self made noodle will taste extremely for noodle soup or fried or dried noodle.
Pic and Recipe by Eva Yu

Ingredients
500g plain flour
1/2 tsp salt
2 eggs
160ml (2/3 cup) of water (add slowly to the dough, do not finish it in one go )
A little tapioca flour (sprinkle surface of the dough)
Sift flour into a large bowl, add salt, make a hole in the center of the flour. Add the eggs and water, knead into hard dough. Covered the dough with a piece of cloth for one hour.
Using the Dough machine , Jmake it into thin sheet and cut into the the thickness that you like
Can be air-dried to make into dried noodles, if fried =Yu fu noodles. If frozen in fridge can last up to 3 months.

500g普通面粉
1/2小匙盐
2粒蛋
160ml(2/3杯)水(慢慢加入面团,不一定要用完)
少许薯粉(洒面用)
将面粉筛进大碗中,加入盐,做一个洞于面粉中央,打入蛋及加入水,搓成硬面团。盖上一块布休面一小时。
用搅面机搅成滑薄片,切成自已喜观的形状.
可以风干做成干面、油炸=伊面、冷冻可耐3个月


Saturday, 11 May 2013

Home-Made Peking Duck Meal-自制北京烤鸭餐

Home-Made Peking Duck Meal-自制北京烤鸭餐



Tonight special meal. A friend passed me 20 pieces of the very nice Peking duck pancake. With that I made my own sauce and just bought a very nice roast duck.

Sauce ingredients:
3 table spoon of the sweeten soy bean paste
1 table spoon of the hoisin sauce
1 table spoon of the plum sauce
Steps
Heat up the oven at 250 C. Put the duck in there with the oven door slightly open. Leave the duck in there for around 5-10 mins taking care that it is not burned but turning crispy.
Steam the pancake for 3-4 minutes till slightly warm. Slice the duck into thin pieces.
Put some sauce on the pancake, some spring onion, 1-2 cucumber stripes and add the duck. Roll the pancake.

今晚特餐。我的一位朋友通过20个非常不错的北京烤鸭煎饼。随着我做我自己的酱,刚刚买了一个非常不错的烤鸭。

调味料:
3汤匙甜豆瓣酱
海鲜酱1汤匙
梅子酱1汤匙
1汤匙水拌匀
3棵葱末片
黄瓜1根切成条纹

蒸煎饼3-4分钟至稍温。鸭片成薄块。

烧热烤箱250℃.将鸭放进微微张开烤箱。保留约5-10分钟注意,它是不被烧毁。
放一些酱煎饼,一些葱,黄瓜1-2条纹,放入鸭。卷起煎饼。

Fried Shrimp Paste Chicken - 虾酱鸡

Fried Shrimp Paste Chicken - 虾酱鸡


下面是食谱

Ingredient:

Chicken Parts – You can use chicken wings, or whole chicken cut up in big chunks

Marinate for about 15 chicken wings:

Shrimp Paste – 1 tablespoon
Sugar – 2 tablespoon (depending on your
Sesame Oil – 1 tablespoon
Ginger – Grated, 1 heaped tablespoon
Water – 2 tablespoon to dilute the mixture
Mix the above and seasoned the chicken and leave for over night.

To Serve:Lime wedges

Steps:

The next day, coat the chicken with mix flour (3 table spoons of flour with 1tablespoon of corn starch proportion), deep fried till crispy and sprinkle with the lime juice

鸡 - 您可以使用鸡翅,或整鸡切成大块

腌约15个鸡翅膀:

,虾酱 -  1汤匙
糖 - 2汤匙(取决于您的
芝麻油 - 1汤匙
姜 - 磨碎,1堆汤匙
水 -  2汤匙
上述混合,腌鸡,并留下过夜。

配上酸橙

步骤:

第二天,涂鸡肉与混合面粉(面粉3汤匙玉米淀粉比例1汤匙),油炸至香脆,撒上酸橙汁

Friday, 10 May 2013

Indonesian prawn -印尼明虾

Indonesian prawn -印尼明虾


Pic and prepared by Regine Loy

Ingredients:
Prawns --- 500 g
Onion (Cut away the corner) ---half only needed (optional)
... Red chilli (Cutaway) --- 1 (optional)
Beans (cut) --- 3 (optional)
The evaporated milk --- 3/4 Can

Spices (Blended)
Red onion --- 8
Garlic --- 5
Red Chilli --- 100 grams
Turmeric --- 1
Ginger flower --- 1
Lemon Grass --- 2
Dry Chili --- 5
Some water

Seasoning:
Salt --- 1 teaspoon
The sugar --- 3 tablespoons
Chicken powder --- 1 tablespoon

Practice:
1) Heat the pan, pour the blended spices and fry for 10 minutes, add seasoning fry 2 minutes See more.
2) Fried the prawns.
3) Heat the pan, saute onion, beans and red chilli, pour the fried spices and half a bowl of water, then add the prawns and bring to a boil. Finally, pour 3/4 boiling evaporated milk can.

材料:
明虾---500克
洋葱(切角)---半粒(隨意)
... 红辣椒(切角)---1条(隨意)
豆角(切段)---3条(隨意)
淡奶---3/4罐

香料(搅碎)
红葱头---8粒
蒜米---5粒
红辣椒---100克
黄姜---1块
姜花---1支
香茅---2支
指天椒---5条
清水---适量

调味料:
盐---1茶匙
糖---3汤匙
鸡精粉---1汤匙

做法:
1)热油锅,倒入搅碎的香料,炒10分钟,放入调味料炒2分钟See More。
2)炸熟明虾。
3)热油锅,爆香洋葱、豆角及红辣椒,倒入炒好的香料和半碗水,然后放入明虾煮至沸腾。最后倒入3/4淡奶煮沸既可。

Home made - 香脆油条

Home made - 香脆油条


This is the best with coffee!

Recipe below:
Pic and prepared by EVA Yu

 材料
1/4小匙即溶酵母
1小匙糖
1小匙面粉
1大匙水

250ml水
1小匙梳打粉
3/4小匙白矾(药材店、烘焙店有卖)
3/4小匙臭粉
1小匙盐

300g高筋面粉

适量炸油

做法
1.将酵母,糖,面粉及1大匙水混匀,放置一旁10一15分钟至起泡沫
2.加入250ml水,梳打粉,白矾,臭粉和盐混匀备用
3.将高筋面粉筛入大碗中,在中央挖一个井,加入1和2混合物搓揉均匀
4.揉成长条形,盖着放置1至2小时
5.切成条状,将两条重叠着放,把一支竹签放在中间轻轻一按,稍拉长,放入热油中炸至金黄色便可捞起。

Material
1/4 teaspoon instant yeast
1 tsp sugar
1 tsp flour
1 tablespoon water

250ml water
1 tsp baking soda
3/4 tsp ALUM (Phen Chua) (medicine shop, bakery are sold)
3/4 tsp powdered baking ammonia
1 tsp salt

300g high-gluten flour

Frying oil

Practice
1 Mix the yeast, sugar, flour and 1 tablespoon of water and set aside for 10 to 15 minutes to till foamy
2.Added to 250 ml of water, baking soda, alum,baking ammonia  and salt and mix. Leave aside
3 high-gluten flour sieve into a large bowl, dig a well in the center, add 1 and 2 mixture and  evenly rub it.
4 Roll to a long strip, covered and leave for 1-2 hours.
5. Cut into strips, the two overlapand use a bamboo stick in the middle and press down and slightly elongated it. Dip into the hot oil until it turns golden brown. Ready to be removed.

Thursday, 9 May 2013

Seafood Hokkien Noodle -海鲜福建面

Seafood Hokkien Noodle -海鲜福建面


这个菜,我并不真正衡量,但烹调取决于估计和品尝。
This dish, I dont really measure but is cooked with estimate and tasting.
Basically:
1 packet of yellow noodle
300g of mixed seafood
Soy sauce
Oyster sauce
some fish sauce
My favourite ABC sweet sauce
2 stalk of the spring onion cut around 1 inch
2-3 cloves of garlic
Some bean sprouts
2 Eggs - that i remember -whisked up with some fish sauce

Steps:
1. Heat the wok, add oil. Pour the eggs in and let it be slightly cooked and cut into pieces. Remove and set aside
2. In the same wok, add oil. When hot, add the garlic, spring onion. Stir fry till fragrant.
3. Add in the seafood and stir fry till like 80% cooked.
4. Add in the noodle (noodle must be rinsed with hot water and drained dry)
5. Stir for 2-3 minutes and add in all the sauces. Taste and adjust. Add the cooked eggs.
6. When the noodle is almost done, add in the bean sprouts and sprinkle some sesame oil.
7. Stir for 2-3 minutes.
8. Remove and sprinkle some fried onions and chillies (Fresh chillies cut with some fish sauce and soy sauce- somehow, the fish salt make the chillies taste much better than just with the soy sauce)

基本上是:
黄色面条1包
300克混合海鲜
酱油
蚝油
一些鱼露
我最喜欢的ABC甜酱
2棵葱切成大约1英寸
2-3瓣大蒜
一些豆芽
2个鸡蛋加鱼露-打蛋

步骤:
1。烧热镬,加入油。倒入鸡蛋,让它稍微煮熟,切成片。捞出待用
2。在同一炒锅中,加油。当热时,放入大蒜,葱。翻炒爆香。
3。加在海鲜翻炒,直到像80%熟。
4。添加在面条(面条,必须用热水淋洗,沥干水分)
5。搅拌2-3分钟,加酱汁。品尝和调整。加蛋。
6。当面条差不多完成,加入豆芽,撒上少许麻油。
7。搅拌2-3分钟。
8。取出,撒上一些炸洋葱和辣椒(切新鲜辣椒加一些鱼酱油和酱。不知何故加了鱼露在辣椒和酱油味道尤其好)

Turmeric Battered Fried Fish -姜黄炸鱼

Turmeric Battered Fried Fish -姜黄炸鱼


Compliment very well with the Kuah Tumis (Sweet Salty Sambal).

Recipe from Nasi Lemak Lover
Kuah Tumis (Sweet Salty Sambal):
Blend these ingredients:-
4 shallots
4 cloves garlic
2 onions
10 dried chilli
½”ginger
1 stalk lemongrass, smashed
1 small piece of asam keping( tamarind peel)
2 tbsp gula Melaka (palm sugar)
2 tsp budu (I replaced with fish sauce)
1 cup coconut milk
1/2tsp salt or to taste
Steps:
1. Heat oil in a wok, fry blended ingredients and lemongrass till fragrance.
2. Add in coconut milk, keep stirring for few minutes.
3. Add in asam keeping, gula Melaka and fish sauce, continue to cook low medium heat till oil separated.
4. Taste it and add salt if necessary.
Additional I added some Manis Kecap - ABC sweet sauce.
Tumeric Fried Fish:
Season the fish with some fish sauce, salt and tumeric. Put aside for at least 30 minutes.
When ready , coat the fish with flour (self raising flour 3 tablespoon with 1 tsp of the cornstarch). Pan fried the fish till both side are crispy brown.
Serve warm with the Kuah Tumis
Kuah Tumis(味甘咸参巴):
这些配料混合: -
4青葱
4瓣大蒜
洋葱2个
10干辣椒
½“姜
1棵香茅,捣烂
1小块的亚参柯坪(亚参皮)
2汤匙马六甲椰糖(椰子糖)
鱼露2茶匙
1杯椰奶
1/2tsp盐味
步骤:
1。在热锅热油,炒混纺成分和香茅,直到香味。
2。加椰奶,不断搅拌几分钟。
3。添加亚参,椰糖,鱼露,继续煮,中火煮到低油分离。
4。品尝它,如有必要添加食盐。
我加了一些其Manis Kecap -  ABC甜汁。
姜黄炸鱼:
一些鱼露,盐和姜黄腌鱼。放下至少30分钟。
准备就绪后,用面粉涂鱼(自发面粉3大匙,太白粉1茶匙)。油锅里炸,直到两侧的鱼是香脆褐色。
与Kuah Tumis趁热食用

Wednesday, 8 May 2013

Garlic Satay Sauce chicken-蒜香沙茶薄肉片

Garlic Satay Sauce chicken-蒜香沙茶薄肉片


Adapted the recipe from dodocook
Cannot believe is so easy and nice. As I have no pork fillet, so I substitute with the skinless chicken thigh.

3-4 pieces of the chicken thigh, slice
1 coriander finely chopped
Garlic - 3-4 (actual recipe is 6) - finely minced
1 Chilli finely minced

Sauce:
1 table spoonSatay sauce (chinese satay sauce sold in grocery沙茶醬)
1 table spoon boiled water
2 table spoon soy sauce
2 tsp sugar

Mix above into sauce

1. In a pot , boil the water and add in the pork or chicken
2. When cooked, remove and remove the excess water and place the meats on the plate
3. Add the sauce and mix.
4. Add in the chilli, garlic and the coriander.

食材:
肉片250克
香菜 1小株
蒜頭 3-4粒

調味料
沙茶醬 1大匙
白開水 1大匙
醬油 2大匙
糖 2小匙

步驟說明
作法
1蒜頭去皮切碎,辣椒切細;香菜洗淨切碎,備用。
2煮一鍋水,沸騰後將肉片燙熟,撈起泡入冰水冰鎮後,瀝乾放入盤中。
3將所有調味料放入碗中拌勻,淋在肉片上,再鋪上辣椒、香菜末即可。

Steam Ginger chicken -姜葱焖鸡

Steam Ginger chicken -姜葱焖鸡





Ingredients:
Half a chicken
Ginger appropriate
Onions
Oyster sauce to taste
Soy sauce
Amount of peanut oil
 Pepper to taste
 Salt

Steps
1 Wash the chicken, cut pieces
2 shredded ginger and spring onion.
3 Heat a wok, add oil, put the chicken to stir fry till slightly dry
4. add oyster sauce, soy sauce, salt, pepper(adjust the sauces to your taste). Stir fry and coat the chicken evenly with all the sauce.
5. On a steaming tray, lay a layer of ginger slices. Add the chicken pieces and then sprinkle some shredded ginger on top of the chicken.
6. Put to the steamer to steam and covered. Simmer for about 20 minutes, with medium heat.
6 Turn off the heat and immediately sprinkle with chopped green onion, simmered for 5 minutes.
7. Ready to be served.
Recipe below.
主料:
鸡半只
姜适量

辅料

    蚝油适量
    酱油适量
    花生油适量
    胡椒适量
    盐

步骤
1. 把鸡洗净,砍件
2. 把姜葱切丝。
3. 把锅烧热,放入油,把鸡放进去翻炒
4. 炒得有点鸡肉变色,而且有点干时,放入蚝油、酱油、盐、胡椒粉入,翻炒一下即可。
5. 把鸡放进事先准备好的锅里,下面用姜片垫底,上面再撒上姜丝,盖上锅盖,用小中火焖20分钟左右。
6. 关火后立刻撒上葱花,焖5分钟即可。

Home-Made yummy Garlic Bread-自制美味的蒜蓉面包

Home-Made yummy Garlic Bread-自制美味的蒜蓉面包


So easy:

3 Tablespoon soft butter
1 tsp parsley Flakes
1/2 tbsp minced garlic
Mix them together
Wrapped with the kitchen plastic wrap and put in fridge for 2-3 minutes to form shape. Cut a slice or so when needed and spread on the bread and put to toast

3汤匙软黄油
1小匙,香菜片
1/2汤匙蒜末
混合在一起。
包裹着的厨房保鲜膜和冰箱2-3分钟,以形成形状。需要时,或切一片。凃在面包上和放在烤面包机烤。

椰糖Onde~onde

椰糖Onde~onde



The most delicious dessert that everyone will love. The steps seem easy to do. I will have to give it a try this weekend.. No maybe next weekend. This week is Mother's day!

Dessert done by Miss Eva Yu.

Ingredients:

Dough:
200 grams of glutinous rice flour
200 grams of pumpkin
1tbsp tapioca
1/2 cup of water
Pinch of salt

Filling:
100-120 g chopped palm sugar (Gula Melaka / Palm Sugar)

Other:
250 grams of shredded coconut
1/4tsp salt

Steps

1. About 350 grams of pumpkin steamed, peeled and cut, pressed into the mud. Then weigh out 200 grams for use
2. Sieved 200 grams of glutinous rice flour in a large bowl
3. 1/2 cup of water, a pinch of salt and 1 tbsp tapioca mixture over medium heat, stirring constantly until transparent
Quickly pour the  paste into the glutinous rice flour, and pumpkin paste together into a dough with a clean cloth covered to avoid chapped
5. Chopped coconut sugar into small pieces. The finer the better
6. Mix  shredded coconut with 1/4 tsp salt, steamed for 5 minutes. Leave to Cool
7. Round the dough into small balls, flattened, then a little pressure with the thumb of the central, into a shallow pit, put palm sugar in the middle , and  round up the ball dough.
8. Bring to boil a pot of water, and put ball into the pot and cook until it float to the surface, about 2 minutes, remove and drip dry, wrapped in shredded coconut.

Tips

Note: The best way not to cook too many balls in one go, in order to avoid them sticking together.
用料

粉团:
200 克 糯米粉
200 克 南瓜泥
1tbsp 木薯粉
1/2 cup 水
一撮盐

内馅:
100 -120 克 切碎的 椰糖 (Gula Melaka/Palm Sugar)

其他:
250 克 椰丝
1/4tsp 盐

做法

1 .首先把大约 350克的南瓜去皮切块蒸熟,压成泥。然后称出200克备用
2 .把200克的糯米粉过筛在一个大盆里
3 .把1/2杯水,一撮盐和1 tbsp的木薯粉混合,中火加热,不断搅拌至透明状
4 .快速把浆糊倒入糯米粉里,和南瓜糊一起和成一个粉团,用一块干净的布盖着避免干裂
5.把椰糖切碎,越小块越好
6 .椰丝混合1/4 tsp盐,蒸5分钟。冷却备用
7 .开始搓丸子,搓圆,压扁,然后用拇指稍微压中央,成一个浅浅的凹坑,包入椰糖,搓圆
8 .煮滚一锅水,然后把丸子入锅煮至浮出表面,大约2分钟左右,捞出滴干水份,裹上椰丝。即可

小贴士

注:一次最好不要煮太多只丸子,以免粘黏。

Tuesday, 7 May 2013

Simple Egg fungus soup-简单的鸡蛋木耳汤

Simple Egg fungus soup-简单的鸡蛋木耳汤


 


Ingredients:
some pork minced marinate with some so sauce, sesame oil, salt, hua tiao wine and cornstarch. Leave for 10 minutes
Black fungus soak till soak and cut to the size you like
Mushroom soak till soft and cut to slices
4 Eggs add some 2 tablespoon milk and some fish sauce. Whisk up the eggs.
Steps:
1. Fried the eggs with some oil. Cut into pieces when done.
2. Add Water and bring to boil
3. Add the mince meat and the fungus and mushrooms. Add some salt to taste.
4. Cover with a lid and simmer for 10 minutes.
5. Ready to be served with some fried garlic oil and fried onion. Sprinkle with some chopped coriander.
简单的鸡蛋木耳汤
一些猪肉剁碎腌一些这样的酱油,麻油,盐,花雕酒和玉米淀粉。留10分钟
黑木耳浸泡,直到浸泡,切成你喜欢的大小
蘑菇浸泡至软,切成片
4个鸡蛋加2汤匙牛奶和一些鱼酱。搅打均匀了鸡蛋。
步骤:
1。炒鸡蛋与一些石油。切成块完成后。
2。加入水,煮滚
3。加入肉末和木耳和蘑菇。添加一些盐调味。
4。盖上盖子小火煮10分钟。
5。一些炒大蒜油和炸洋葱准备送达。撒上一些香菜切碎。汤

A soup dish that my mum cooked for us all the time when young. It is so simple but yet very delicious. Good thing is that it only take 10-15 minutes to cook.

Ingredients:
some pork minced marinate with some so sauce, sesame oil, salt, hua tiao wine and cornstarch. Leave for 10 minutes

Black fungus soak till soak and cut to the size you like
Mushroom soak till soft and cut to slices
4 Eggs add some 2 tablespoon milk and some fish sauce. Whisk up the eggs.

Steps:
1. Fried the eggs with some oil. Cut into pieces when done.
2. Add Water and bring to boil
3. Add the mince meat and the fungus and mushrooms. Add some salt to taste.
4. Cover with a lid and simmer for 10 minutes.
5. Ready to be served with some fried garlic oil and fried onion. Sprinkle with some chopped coriander.


简单的鸡蛋木耳汤
一些猪肉剁碎腌一些这样的酱油,麻油,盐,花雕酒和玉米淀粉。留10分钟
黑木耳浸泡,直到浸泡,切成你喜欢的大小
蘑菇浸泡至软,切成片
4个鸡蛋加2汤匙牛奶和一些鱼酱。搅打均匀了鸡蛋。

步骤:
1。炒鸡蛋与一些石油。切成块完成后。
2。加入水,煮滚
3。加入肉末和木耳和蘑菇。添加一些盐调味。
4。盖上盖子小火煮10分钟。
5。一些炒大蒜油和炸洋葱准备送达。撒上一些香菜切碎。

Monday, 6 May 2013

MINCED PORK & OLIVE VEGETABLES (肉脞炒乌橄榄菜)

MINCED PORK & OLIVE VEGETABLES  (肉脞炒乌橄榄菜)


Ingredients:

3 cloves of garlic minced
60g of the olive vegetables (available in grocery in bottled)
300g minced meats

Steps:
In a Wok, heat the oil till hotl. Add the garlic and stir fry till crispy. Add the olive vegetables (drained the excess oil before cook). Stir fry till slightly crispy. Add the minced pork and stir fry till cooked. Add some soy sauce if required. Serve with rice or porridge. Yummy..:)

3瓣大蒜剁碎
60克橄榄蔬菜(可以在杂货店买到瓶装的)
300克剁碎的肉
在热锅,热油烧至温热。添加大蒜,翻炒至香脆。加入橄榄菜(沥干多余的油在煮之前)。翻炒至略有香脆。加入肉碎,翻炒至熟。如果需要添加一些酱油。配上米饭或粥。 YUMMY.. :)

Chicken Chop With Black Pepper Sauce - 黑椒雞扒

Chicken Chop With Black Pepper Sauce - 黑椒雞扒



Ingredients:
4-5 skinless chicken thigh- Flatten using the back of  a kitchen mallet and sprinkle some salt on both side and set aside
mix 2-3 tablespoon of cornstarch with around 5 tablespoon of flour
1 beaten egg
Sauce:
2 cloves of garlic , finely chopped
2 Shallots finely sliced
Some sugar
2-3 table spoons of the Lee Kum Kee Black Pepper sauce
Steps:
1. Coat the chicken with the eggs and then coat it with the mix flour. Do it twice
2. Heat a wok and pan fried the chicken until crispy brown
3. Remove the chicken and in the garlic and shallots and stir fry till slightly crispy
4. Add the black pepper sauce and sugar - adjust to your taste
5. Bring it to boil and keep stirring till sauce slightly thicken
Serve the chicken and top with some of the sauce.
主料:
4-5去皮鸡腿肉拼合使用的厨房锤。 背面和两侧撒点盐,并预留
约5汤匙面粉,玉米淀粉混合2-3汤匙
1个打匀的鸡蛋
调料:
2瓣大蒜,切碎
2青葱切成薄片
有些糖
2-3汤匙李锦记黑胡椒酱
步骤:
1。涂鸡蛋在鸡,然后涂上面粉。做两次。
2。烧热炒锅油锅炸香鸡,直到棕色和香脆
3。取出鸡肉。 放大蒜和葱煸炒至稍微酥脆
4。添加黑胡椒酱和糖 - 调整自己的口味
5。把它煮沸,不断搅拌,直到酱稍微勾芡
加一些酱油在鸡上即成。

Sunday, 5 May 2013

3 Cup Chicken - 三杯雞

3 Cup Chicken - 三杯雞


Recipe adapted from littleteowchew
Ingredients
1 fresh chicken (chopped into identical-sized parts)
1 rice bowl black sesame oil
1 rice bowl soy sauce
1 rice bowl Hua Tiao Chinese rice wine
Marinate the above overnight
1 bulb garlic, separated into individual cloves, skins on
3 slices old ginger
1 thumb size rock sugar (or 2 tbsp fine sugar)
3 large bunches of spring onions, cut into 1 inch lengths
Steps:
1. Remove excess liquid from the chicken
2. Heat a wok till, add sesame oil. Add in the garlic, ginger and spring onions
3. Stir fry for a  minute and add in the chicken and stir fry for 3-4 minutes in medium heat.
4. Add in the marinate sauce and bring to boil, stirring constantly till the saue cover all the chicken pieces
5. Cover the wok and stir once in awhile.
6. When the liquid has reduced to almost dry. Remove and serve.
While cooking , I scooped some liquid out in step 4 as it just tasted too good. I used that on the white steam rice and is really good.
主料
1鲜鸡(切成相同大小的零件)
1碗黑麻油
1碗酱清
1碗华迢中国黄酒
腌过夜。
1灯泡大蒜。分成个别蒜留皮
3片老姜
1个拇指大小的冰糖(或2汤匙细砂糖)
3大束的葱,切成1英寸的长度
步骤:
1。从鸡中取出多余的酱
2。烧热炒锅,直到加香油。加入大蒜,生姜和葱
3。翻炒一分钟,加入鸡和中火翻炒3-4分钟。
4。加入腌汁煮滚,不断搅拌,直到酱覆盖所有的鸡块
5。盖锅,并在一段时间搅拌一次。
6。当酱汁已减少到几乎变干。从中取出即成。
烹饪时在步骤4中,我捞起来了一些酱,因为尝过了它佷香。和白色饭配,真的很不错。

Saturday, 4 May 2013

Siew Mai -烧卖

Siew Mai -烧卖


I love Dim Sum. But have never try making it. Guess I start from the easiest. My First Dim Sum making - Siew Mai -烧卖

Recipe
300g minced pork
300g prawns (shelled, deveined and smashed into a gluey paste)
spring onions
some garlic
some minced ginger
2 tbsp soy sauce
some Hua tiao wine
1 tablespoon  of sesame oil
dash of pepper
1/3 beaten egg
Wonton wrappers (the thin, round ones)
Green peas
1. Mix everything up, except the peas. Put some eggs on the wrapper to moist it. Using a spoon, measure out meatballs of uniform size and place in centre of dumpling wrappers.
2. Wrap and press firmly around each Siew Mai.
3. Seal the top with some egg.
4. Place the Siew Mai onto a bamboo steamer (or a plate that has been lined with parchment paper).
5. Steam on high for about 8mins.  Top each Siew Mai with peas and serve immediately, with chilli sauce.

食谱
300克剁碎的猪肉
300G大虾(去壳,去内脏,捣烂成胶糊)
一些葱
一些大蒜
一些姜末
2汤匙酱油
一些花雕酒
1汤匙香油
少许胡椒粉
1/3打散的鸡蛋
馄饨皮(薄,圆的)
绿豌豆
1。混合一切,除了豌豆。将一些鸡蛋凃在馄饨皮上。用勺子,量出肉丸统一的大小,在馄饨皮中心。
2。裹,紧套每个烧卖。
3。用一些鸡蛋密封顶部,。
4。将烧卖到竹蒸笼(或一盘已内衬羊皮纸)。
5。高蒸约8分钟。每个烧卖顶端放一粒豌豆和辣椒酱食用。

Friday, 3 May 2013

Lunch - Chicken Kiev -熏肉和蒜黃油炸雞

Lunch - Chicken Kiev -熏肉和蒜黃油炸雞

Easy to do:
Get some chicken breast. Roll it thin. Add the garlic butter and the bacon. Roll it up  and fold the 2 ends in and put in the fridge for 10-15 minutes. Mix 2 eggs with 2 tablespoon of milk and whisk it. Roll the chicken on the flour, dip into the egg mixtures and then onto the bread crumbs or natural barns. Deep fry them till cooked.
Garlic butter:
3 Tablespoon soft butter
1 tsp parsley Flakes
1/2 tbsp minced garlic
Mix them together.
很容易做到:
大蒜酱
3汤匙软黄油
1小匙,香菜片
1/2汤匙蒜末
混合在一起。
获取一些鸡胸肉。滚动薄。添加大蒜黄油和熏肉。把它卷起来,,2两端折叠和在冰箱里放10-15分钟。混合鸡蛋2个,牛奶2汤匙混合。滚上面粉,鸡蛋混合物,然后浸入到面包屑或自然谷仓。油炸至熟。

Thursday, 2 May 2013

SALTED FISH & CHICKEN FRIED RICE (咸鱼鸡丁炒饭)

SALTED FISH & CHICKEN FRIED RICE (咸鱼鸡丁炒饭)


Recipe adapted from kitchentigress.

2 Cups of Jasmine Rice (Best to cook and left to cool over night.)
50 g dried prawns
50 g salted ikan kurau (threadfin), bones and scales removed if any
100 g shallots, peel

5½ tbsp vegetable oil
2 eggs (use 1 tsp to marinate chicken)
beat with 2 tbsp milk, big dash of ground white pepper, and 1 tsp each of light soya sauce, white sesame oil and Shaoxing wine
200 g deboned chicken thigh or drumstick
wash, drain and dice 1½ cm; marinate with dash of ground white pepper, and 1 tsp each of light soya sauce, Shaoxing wine, egg and white sesame oil for 15 minutes or longer
salt to taste, about 1/4 tsp
ground white pepper to taste, about ½ tsp
60 g spring onions
trim and wash; dice to yield 1 cup

1. Rinse dried prawns, salted fish and shallots. Cut into small pieces, then blitz in mini chopper or pound till very fine. If pounding, start with salted fish, then dried prawns and finally shallots.
2. In a well-seasoned wok, make a thin omelette with eggs using ½ tbsp vegetable oil. When omelette is almost done, chop into small pieces with spatula. Transfer to a plate and set aside.
3. In the same wok, heat remaining 5 tbsp vegetable oil till almost smoking. Add salted fish, dried prawns and shallots. Fry over medium heat till brown and fragrant.
4. Increase heat to high. Add chicken and stir through. Add rice and eggs. Stir-fry till chicken is just cooked. Taste and add salt if necessary. Stir through. Turn off heat.
5. Sprinkle with ground white pepper and spring onions. Stir through. Plate and serve.

咸鱼炒饭咸鱼鸡丁炒饭

配方改编kitchentigress

香米2杯(最佳做饭,留下来冷却过夜
50克干大虾
50克咸鱼,骨骼和尺度如有去除
100克青葱,

5½汤匙植物油
鸡蛋2个使用1茶匙
少许白胡椒粉2汤匙牛奶酱油1小匙麻油绍酒
200克去骨鸡腿肉鸡腿
洗净,沥干和切块1.5cm;少许白胡椒粉酱油1小匙,绍酒,鸡蛋和白麻油15分钟或更长的时间
盐味约1/4茶匙
白胡椒的味道,半茶匙
60克
修剪和清洗切块-1杯

1。冲洗虾米,咸鱼青葱切成小块,然后小菜刀一斤热捧直到非常精细怦怦直跳,先从咸鱼,然后干燥虾和最后青葱
2。汤匙植物油煎蛋鸡蛋煎蛋切成小块装盘待用。
3。在同炒锅加其余5汤匙菜油烧至添加咸鱼,虾米中火煮褐色和芬芳
4增加热量加入鸡肉和搅拌通过添加大米鸡蛋翻炒至鸡肉熟。如果需要品尝和添加搅拌熄火
5撒上白胡椒粉搅拌均匀装盘上桌

Indonesia Grill Chicken with Curry Sauce-印尼咖喱酱烤鸡

Indonesia Grill Chicken with Curry Sauce-印尼咖喱酱烤鸡

Taste surprising good especially when served with the curry sauce. Give it a go , I am very sure you will like it!



Ingredients:
Adapted from indochinkitchen

adapted from indochinkitchen recipe
1 whole chicken, about 500 g
200 g curry paste, homemade or store-bought
4 shallots, ground smoothly
5 curry leaves
400 ml coconut milk
200 ml water
1 tsp salt
Some vegetable oil

For curry paste
50 g fresh red chilies
10 g dried chilies
40 g galangal
5 candlenuts
10 shallots
3 garlic
3 g fresh ginger
5 g coriander seeds
5 g tamarind pulp
1 tsp salt
1. Heat cooking oil in a wok.
2. Stir-fry curry paste, shallot paste and curry leaves till fragrant, about 5 minutes over high heat.
3. Add chicken into the wok and cook for 2 minutes, turning once.
4. Cover the wok and let the chicken simmer for 5 minutes.
5.Add water diluted with 50 ml coconut milk into the wok. Put the lid back on and turn down the heat. Let simmer for 15 minutes.
6.Uncover and pour the rest of the coconut milk and cook for 10 minutes, basting chicken with the sauce.
7.Reserve the sauce for serving later.
8.Grill the chicken to get nice char over open fire, or in a preheated oven of 220 degree celsius for 20 minutes or so, turning once or twice.
9.Served with the curry sauce

配料
1整鸡,约500g
200克咖喱酱,自制或商店买来的
4青葱,顺利地
5咖喱叶
400毫升椰奶
加水200毫升
盐1茶匙
一些植物油

对于咖喱酱
50克新鲜的红辣椒
10克干辣椒
高良姜40克
5桐树
10青葱
3瓣大蒜
3克鲜生姜
5克香菜种子
罗望子果肉5克
盐1茶匙
 
步骤
1.加热烹调油镬。
2.炒咖喱酱,葱酱和咖喱叶爆香,约5分钟以上高温。
3.放入炒锅,加入鸡肉煮2分钟,翻一次。
4.盖锅,让鸡小火煮5分钟。
5.加水稀释后用50毫升椰汁放入炒锅。把盖子上,并掉头向下热量。让小火煮15分钟。
取下盖子和倒入剩下的椰子奶,煮10分钟,酱在鸡。
6.保留以备后用
7. 使用烤架烧烤稍微烧焦摄氏220度预热烤箱20分钟左右翻一次两次
8 和咖喱一起享用

Dry Curry Chicken-干咖喱鸡

Dry Curry Chicken-咖喱



The gravy is very thick and nice. Will taste really good with coconut rice or yellow sticky rice.


Ingredients:
adapted from indochinkitchen recipe
1 whole chicken, about 500 g
200 g curry paste, homemade or store-bought
4 shallots, ground smoothly
5 curry leaves
400 ml coconut milk
200 ml water
1 tsp salt
Some vegetable oil

For curry paste
50 g fresh red chilies
10 g dried chilies
40 g galangal
5 candlenuts
10 shallots
3 garlic
3 g fresh ginger
5 g coriander seeds
5 g tamarind pulp
1 tsp salt
1. Heat cooking oil in a wok.
2. Stir-fry curry paste, shallot paste and curry leaves till fragrant, about 5 minutes over high heat.
3. Add chicken into the wok and cook for 2 minutes, turning once.
4. Cover the wok and let the chicken simmer for 5 minutes.
5.Add water diluted with 50 ml coconut milk into the wok. Put the lid back on and turn down the heat. Let simmer for 15 minutes.
6.Uncover and pour the rest of the coconut milk and cook for 10 minutes, basting chicken with the sauce.
7. Serve with rice.

配料
1整鸡,约500g
200克咖喱酱,自制商店买来的
4青葱,顺利
5咖喱叶
400毫升椰奶
加水200毫升
盐1茶匙
一些植物油

对于咖喱酱
50克新鲜红辣椒
10克干辣椒
高良姜40克
5桐树
10青葱
3瓣大蒜
3克鲜生姜
5克香菜种子
果肉5克
盐1茶匙
 
步骤
1.加热烹调油镬
2.炒咖喱酱,葱酱和咖喱叶爆香,约5分钟以上高温
3.放入炒锅加入鸡肉煮2分钟翻一次
4.盖锅火煮5分钟
5.加水稀释后用50毫升椰汁放入炒锅把盖子掉头向下热量小火煮15分钟
取下盖子倒入剩下的椰子10分钟,酱在
6.配米饭

Wednesday, 1 May 2013

豆腐皮肉卷- Tofu skin meatloaf

豆腐皮肉卷- Tofu skin meatloaf


Instead of meat, you can replace with shredded carrots, water chestnuts ,black fungus and bamboo shoots. Should taste as good but more vegetarian style. Replace the abalone sauce with the red chilli oil.


Ingredients:
Tofu skin, Pork minces, onions, ginger, garlic, cooking wine, soy sauce, salt, pepper, starch, chicken powder, abalone soy

Steps
1 Minced the ginger, add the meat, a little soy sauce, cooking wine, white pepper, chicken powder seasoning, in one direction and stir well.
2. Soak Tofu skin with warm water in advance, cut into small squares with scissors.
3 Place the meat in a row,  in the center of the tofu skin.
4. Fold in the corners of the tofu skin. Stick them together with some corn starch for the last fold.
6 Put all wrapped meatloaf neatly on a plate.
7 Frying pan, brush a little oil, with only a small fire. Pan fried the tofu skin meat loaf until golden brown on both sides.
8  when done. place on a plate.
9 In the remaining oil, saute garlic, broth, salt, chicken powder, abalone soy seasoning.
10 Bring to boil. Add fried tofu skin  meatloaf and simmer over low heat until thick soup. Remove and sprinkle with green onion and ready to be served.

材料

豆腐皮、猪肉馅、葱、姜、蒜、料酒、生抽、盐、胡椒粉、淀粉、鸡粉、鲍鱼醤

做法
1 姜剁碎,加入肉馅中,少许生抽、料酒、胡椒粉、鸡粉调味,顺一个方向搅匀。
2 豆腐皮提前用温水泡发,用剪刀裁成小正方形。
3 肉馅捏成长条状,摆在豆腐皮中央。
4 先将豆腐皮的一角向上折起,水平方向的两个角也分别对折。
5 最后一个角上抹点干淀粉,将收口粘住。
6 收口朝下,全部包好的肉卷整齐摆放在盘中。
7 平底煎锅烧热,刷少许油,小火,下豆腐皮肉卷两面煎至金黄。
8 煎好后,继续收口朝下,盛出摆入盘中。
9 利用锅中余油,爆香蒜末,加入高汤,盐、鸡粉、鲍鱼醤调味。
10煮沸后,下煎好的豆腐皮肉卷,小火焖至汤汁浓稠,撒上葱丝即成。

Ingredients:
Tofu skin, Pork minces, onions, ginger, garlic, cooking wine, soy sauce, salt, pepper, starch, chicken powder, abalone soy

Steps
1 Minced the ginger, add the meat, a little soy sauce, cooking wine, white pepper, chicken powder seasoning, in one direction and stir well.
2. Soak Tofu skin with warm water in advance, cut into small squares with scissors.
3 Place the meat in a row,  in the center of the tofu skin.
4. Fold in the corners of the tofu skin. Stick them together with some corn starch for the last fold.
6 Put all wrapped meatloaf neatly on a plate.
7 Frying pan, brush a little oil, with only a small fire. Pan fried the tofu skin meat loaf until golden brown on both sides.
8  when done. place on a plate.
9 In the remaining oil, saute garlic, broth, salt, chicken powder, abalone soy seasoning.
10 Bring to boil. Add fried tofu skin  meatloaf and simmer over low heat until thick soup. Remove and sprinkle with green onion and ready to be served.

Sesame chicken -麻油黄酒鸡

Sesame chicken -麻油黄酒鸡




Prepared  by Cl Tan

Ingredients:
4 chicken (cut into small pieces), ginger about 20, 3 full tablespoon of chopped ginger, 1 cup of yellow rice wine, soy sauce (adjusted to fit salinity), sesame oil, dark soy sauce, water

1)  Use the sesame oil to stir fry the ginger until fragrant. Add the chicken pieces
2)lower the fire and cover with a lid and allow the chicken to stew for 5 minutes until slightly watery.
3) Increase high heat and add  of 3/4 cup rice wine poured into the stir fry .Add the water (ensure that the water cover the chicken) then add soy sauce (not too saltyas it will dry up the water)
4) Once the water boil, lower the heat and cook till chicken is soft
 5) Finally, add the remaining yellow rice wine and some sesame oil and stir fry for a while till fragrant.

Note: If no rice wine available Shaoxing rice wine instead (half the amount of alcohol because of its doctrinal flavor).

材料:
鸡腿4个(切小块),姜片大概20片,姜碎3满汤匙,黄酒1杯,酱油(调至您适合的咸度),麻油,黑酱油,水

1)首先用 麻油爆香姜碎再下姜片,当姜碎成金黄色时下鸡肉大火快炒一下。
2)再把火调小盖上锅盖把鸡肉焖煮至出水(煮大概5分钟)
3)火调大把3/4杯的黄酒倒进炒一 炒再加入水(要盖过鸡肉)再加入酱油调味(不要太咸因为水干了会更咸)
4) 酱汁滚了过后就要调小火把鸡肉焖至软。
5)最后把刚才留下的黄酒倒进再加点麻油大火炒至收汁就可尝到香喷喷的黄酒鸡了
注:如没黄酒可用绍兴酒代替(酒量减半因为其味较浓)

Lamb Chops with Leek mash and Onion sauce

Lamb Chops with Leek mash and Onion sauce


Some lamb Chop- clean and put into a pot. Pour enough butter milk to cover the lamb

Potatoes :
6-8 potatoes - boiled(with some salt) till soft. Last five mins of the boiling, add in the lower part of the leek (1 leek slice finely)
Remove when soft and mashed it . Add in some salt. a knob of butter, some milk, salt and pepper. Adjust to your taste.

sauce:
1 large onion, peeled and chopped small
 1 rounded tablespoon rosemary leaves
 1 oz (25 g) butter
 1 oz (25 g) plain flour
 6 fl oz (175 ml) milk
 6 fl oz (175 ml) vegetable stock

 In a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much.

Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.

Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with clingfilm until the chops are ready.

Lambs :
Remove the excess liquid. Pad dry. Season the lamb with some sea salt and black npepper. Heat a non-stick frying pan, then add another knob of butter and let it foam. Fry the lamb for about 3 minutes on each side or until golden and still pink in the middle. Take from the pan, leave to rest on a plate

韭菜土豆泥和的洋葱酱羊排

一些羊排清洁,并放入一个锅里。倒入足够的酪乳以覆盖羊肉

土豆:
6-8土豆 - 煮(用少许盐)水泡软。最后的沸腾5分钟,加入在下部的韭菜(1细葱片)
时捞出软并捣碎。加少许盐。旋钮一些牛奶,黄油,盐和胡椒。调整您的口味。

酱:
1个大洋葱,去皮,切碎的小
1圆润汤匙迷迭香叶
1盎司(25克)黄油
1盎司(25克)纯面粉
6 FL盎司(175毫升)牛奶
6 FL盎司(175毫升)蔬菜汤

在一个小锅里,融化的黄油,洋葱5分钟在一个非常温和的热和汗水。的同时这是发生,用杵迷迭香叶砂浆以释放他们的油,然后切碎,到非常精细,并将它们添加到洋葱。然后继续轻轻烹制另外15分钟而不让洋葱上色太多。

接下来,用木勺搅拌入面粉,直至平滑,然后逐渐加入牛奶,其次加蔬菜汤,使劲搅动和完成。
放盐和胡椒,仅仅让焖2分钟,然后取出,剩下一半酱,然后取出,随着奶油结合。口味调味料调整,再倒入到一个温暖现任碗或壶,表面用保鲜膜覆盖,直到羊排准备好。

羊排:
取出多余的液体。垫干。腌羊肉同一些海盐和黑胡椒。不粘煎锅加热,然后加入黄油和让它泡沫。羊肉油煎约3分钟,每边或是直到金黄中间还有粉色。起油锅,即可上桌