Wednesday, 31 July 2013

Fried Potatoes with minced meat -香煎土豆肉饼

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


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

Ingredients:

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

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

Practice:

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

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

B)3大匙薯粉(煎炸)用来沾上肉饼)

做法:

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

Teriyaki Grilled Chicken Wings-照烧烤鸡翅

Teriyaki Grilled Chicken Wings-照烧烤鸡翅



Ingredients :


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

Sauce :

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

Steps:

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


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

调料:

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

Fried Prawn Cake -炸马来虾饼

Fried Prawn Cake -炸马来虾饼 by EVA Yu




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

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

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

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

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

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

Monday, 29 July 2013

Sambal Chilli Chicken-叁峇辣椒鸡

Sambal Chilli Chicken-叁峇辣椒鸡



Easy to make :

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

Steps:

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

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

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

步骤:

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

3。加入鸡肉,充分混合。中取出和即可上桌。

Lamb chop - 羊扒

Lamb chop - 羊扒


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

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

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

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

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

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


Done the noodles for lunch box tomorrow...

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

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

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

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

Five Spice Chicken Chop -五香料鸡扒

Five Spice Chicken Chop -五香料鸡扒



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

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

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

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

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

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

涂在鸡玉米淀粉,然后鸡蛋和面包屑。炸锅油炸至香脆。

Friday, 26 July 2013

九層糕做法:by Eva Yu

九層糕做法:by Eva Yu


Dessert Time !! Thanks Eva for the recipe..

(A)
清水~500ml
糖~220g
Pandan葉~一些(打結)以上材料煮好~待冷
(B)
清水+椰漿共~500ml
粘米粉~180g
薯粉(Taploca flour)~40g
Hun kwee flour(印尼綠豆粉)~35g
鹽 1/8 茶匙
紅色素~一些
做法:
把(A)(B)料琨合拌均,分成2份,一份保持白色,另一份+紅色素準備一個蒸盤,涂上一些油,先放進已滾的鍋里蒸5分鐘才用杯子量好白色的分量拌均倒進已蒸過的蒸盤里用中火蒸5分鐘.再倒入粉紅色的面糊去蒸5分鐘再重復這樣的做法直到紅,白,粉漿完為止,每次蒸都相隔5分鐘,最后一層粉紅色的+多一些紅色素進粉漿,倒入蒸25-30分鐘.(最后一次蒸要比較長時間)注意:做這糕點一定要用中火去蒸,不然會跑樣 蒸好后一定要等冷卻后才可切 切時要用‘膠刀’沾水才切,不然會很難切到美美的哦

Buffalo Wings with blue cheese dip

Buffalo Wings with blue cheese dip


Very spicy but addictive. Really nice with the blue cheese dip.

Got the recipe from a site : http://foodess.com/2013/01/baked-buffalo-wings/

Listed recipe from their site.

Ingredients

    6 lbs chicken wings, tips discarded, separated at joint into 2 pieces
    salt and pepper
    6 tbsp (1/3 cup) butter
    ½ cup hot sauce, such as Franks RedHot
    ½ tsp cayenne pepper (optional)

Instructions

Preheat oven to 400 degrees F. Spread wings out over two large baking sheets, avoiding overlap (or else the wings will steam, rather than crisp up!). Season well with salt and pepper; bake about 40 minutes, until golden brown and cooked through.
Melt butter over medium heat. Add hot sauce and cayenne, if desired (taste first, then add cayenne to your heat preference).
Transfer wings to a large bowl and toss with sauce. Serve immediately.

Blue Cheese Dressing & Dip

Ingredients

    1 cup sour cream
    125 g/4.5 ounces blue cheese, crumbled
    ¼ cup mayonnaise
    2 tbsp lemon juice
    2 tbsp minced green onion (from about 2 thin stalks)
    ½ tsp salt

Instructions

In a medium bowl, beat together all ingredients. Taste, and add more salt if needed.

主料
6磅鸡翅
盐和胡椒
6汤匙黄油(1/3杯)
半杯辣酱
½茶匙辣椒粉(可选)

说明

烤箱预热到华氏400度. 烤盘上铺上烤纸.把鸡翅膀铺在烤盘,避免重叠(否则的翅膀将湿漉漉,而不是香脆)。以及盐和胡椒调味,烘烤约40分钟,直到金黄色,烤透。
酱 :融化黄油,中火加热。如果需要,(再加入更多辣椒)添加辣酱和辣椒粉。
翅膀传输到一个大碗里,与酱混合在一起。即时食用。

蓝芝士酱&DIP

主料

1杯酸奶
125 g/4.5安士蓝纹奶酪,土崩瓦解
¼杯蛋黄酱
2汤匙柠檬汁
2汤匙葱花(大约2棵)
½茶匙盐

说明

在一个中型碗,混合在一起的所有成分。调整口味,如果需要的话添加更多的盐。

Wednesday, 24 July 2013

Bak Kwa .. 刚烤好的肉干

Bak Kwa .. 刚烤好的肉干


My just done Bak Kwa .. 刚烤好的肉干

Taste good, though not as good as commercial. Good for the lunch with sandwich. If u do try and leave it overnight, then is best to heat up for 20sec before serve using the microwave..

Recipe from bakeforhappykids

450g minced pork (at least with 10% fat)
100g sugar
1 tbsp light soy sauce
1/2 tbsp Chinese rice wine
1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp dark caramel sauce
1/8 tsp Chinese five spices powder
a dash of Pepper
1/2 tsp-3/4 tsp salt or to taste
2 tbsp honey

Method

Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey - very important to stir till gluey otherwise meat will break out. Store in the fridge for several hours.

Spread the marinated minced pork thinly onto the 13 inch x 13 inch baking tray (using fingers to spread).

Bake at pre-heated oven at 160°C for 15 -20 mins for each side. (Mine is baked at 130°C fan forced for 20 mins). Remove from oven. Increase the oven temperature to 240°C (or 220°C fan forced).

Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.

Grill (with top heat only) one side at 240°C (or 220°C fan forced) for 10 mins, remove from oven, flip over another side, wait oven back to 240°C (or 220°C fan forced) and grill for 7 mins or until golden brown with slight burnt.

450G剁碎的猪肉(至少10%的脂肪)
100克糖
1汤匙酱油
1/2汤匙中国绍兴酒
蚝油1汤匙
1茶匙黑焦糖酱
1/8茶匙五香粉
胡椒粉少许
1/2茶匙-3/4茶匙盐,或品尝
2汤匙蜂蜜

方法

将所有原料放入一个大碗里,并开始将它们与一双筷子。在一个方向混合搅拌混合物,直到肉变得胶状 - 非常重要的,搅拌至肉胶状,否则会打破。贮存在冰箱里的几个小时。

腌好的猪肉切成肉末蔓延到13英寸×13英寸的烤盘(用手指蔓延)。

烘烤在预先加热烤箱中在160℃下为15-20分钟每一侧。 (我的是烤在130°C风扇强制为20分钟),从烤箱中取出。增加烤箱温度240°C(220°C风机强制)。

等稍微冷却,切成你想要的大小和形状使用剪刀,小刀或比萨饼刀,将它们放置在相同的烤盘。

烧烤(仅顶部加热)一侧240°C(220°C风扇强制)为10分钟,从烤箱取出,翻转另一侧,等待烤箱至240°C(220°C风扇强制) 7分钟或直到金褐色,有轻微烧焦的烧烤。

Saturday, 20 July 2013

Sesame Ginger Chicken soup -芝麻姜鸡汤

Sesame Ginger Chicken soup -芝麻姜鸡汤

 

Recipe below
半鸡 - 腌点盐。搁置1小时。放在220C烤30分钟。不断刷调料(酱油混合一些香油)。
汤:切割2英寸的生姜切成薄片。一些黑木耳浸泡,切条。 4-5汤匙香油。 2瓣蒜末。 2至3汤匙酒(烈酒)。
砍鸡的另一半。
在热炒锅,煸炒姜,蒜至略带棕色和芬芳。
加入鸡块煸炒。添加水和木耳。煮滚后,小火煮30分钟。添加酒。文火煮另一个10分钟。
 在一个单独的锅,加一些汤,刚刚做米线(每次煮一个人的份额)。煮滚。取出并即可上桌放在碗内,加一块烤鸡。

half Chicken - Marinate with some salt. leave aside for 1 hour. Put to roast for 30 minutes at 220C. Brush constantly with seasoning (mix some soy sauce with sesame oil).   
Soup: Cut 2 inch of the ginger into thin slices. soak some black fungus and cut to strips. 4-5 tablespoon of sesame oil. 2 clove minced garlic. 2 to 3 table spoon of wine( hard liquor). 
chop the other half of the chicken.
In a hot wok, stir fried the ginger and garlic till slightly brown and fragrant.
Add the  chicken pieces and stir fried. Add the water and the fungus. Bring to boil and simmer for 30 minutes. Add the wine. Simmer for another 10 minutes.
 In a separate pot, add some of the soup that just done and the noodle (cook for one person share at each time). Bring to boil. Remove and ready to be served on the bowl and add a piece of the roast chicken.

Roast Duck -烤鸭

Roast Duck -烤鸭


Skin a bit chewy but overall taste quite good.

2 pieces of duck breast with skin on
Season with 1 clove of minced garlic, 2 tablespoon of Lee Kum Kee char siew sauce, 1 tablespoon of oyster sauce, 1 tablespoon of plum sauce, 1 tablespoon of honey and 1 tablespoon of palm sugar,  and 1 tablespoon of chinese rose wine. Set aside for at least 4 hours.

Put to a pre-heat oven of 220C for 30 minutes with skin up. Constantly brush the skin with the sauce (some oil) while it is in the oven till cook. Chop to the desired size.

Note : Put the duck on a stand then on a tray. On the tray , add some water so that to keep the duck moist while roasting. When done, there will be sauce on the tray, use that sauce to drizzle on the duck. The sauce tasted really good.

带皮鸭胸2件
酱腌1粒蒜末,2汤匙李锦记叉烧酱,蚝油1汤匙,酸梅酱1汤匙,蜂蜜1大匙,椰糖和1汤匙,1汤匙的中国玫瑰酒。预留至少4个小时。

预热的烘箱在220℃与皮面朝上-最多30分钟。在烤箱不断地刷酱在皮,至熟。斩至所需大小。

注意:鸭摆在支架上,然后将支架放在一个托盘上。在托盘上,加一些水.如此,为了保持鸭烘烤时不干燥。完成后,会有酱在托盘上,使用该酱洒在鸭上。酱汁味道真的很不错。

Thursday, 18 July 2013

Home Made Moon Cake by Eva Yu

Home Made Moon Cake by Eva Yu

 English translate below
儬妈EVA特别版 - 月饼

300g糖青
120 ml花生油
1小匙枧水
2汤匙面粉

混合拌匀,最好隔夜才用

350-400 g 包粉(保留50g面粉,太软才一点一点慢慢加入)和糖青混合料,拌至均匀,休面3小时

皮 薄馅靓的月饼,大楖是25 g -30 g的皮料,馅料就大概是180g就能包著整粒馅料。印出花形后,放入烘炉以180 c,15分钟(先不要搽蛋黄),然后拿出凉15-20分钟后才涂上蛋黄液以180-200c烘10-13分钟分钟至金黄色即可(毎家烤箱火度不一样,请自 行控制火度,让它上色.也不能烘烤过15分钟或更久,不然会像火山爆发一样裂开)

搽旦材料

两粒蛋黄加一粒全蛋和一小撮盐,拌匀即

烤熟后的月饼和猪仔饼,但是要放两天等饼皮回油变软和发亮

300g sugar syrup
120 ml peanut oil
1 tsp potassium carbonate
2 tablespoons flour

 Mix well, preferably leave overnight before use

350-400 g bread flour (reserved 50g flour, when soft add in slowly) and add  sugar syrup , mix until uniform, leave aside for 3 hours

Thin filling of moon cake, around 25 g -30 g for skin, stuffing it around 180g fillings. Pour onto the Printed flower-shaped, placed in the oven at 180 c for 15 min ( do not brush with the egg yolk), remove and allow to cool 15-20 minutes before applying liquid egg yolk to it and put to oven at  180-200c bake 10-13 minutes minutes until golden brown can (very dependent on the oven type use. need to adjust so the minutes in there so that the color will look good. If leave too long, then the surface will crack )

Egg to brush on the moon cake Ingredients:

Two whole eggs and egg yolks plus a pinch of salt, mix well.

Leave the moon cake for 2 days before eating so that the skin will soften and smooth

Wednesday, 17 July 2013

冰皮月饼 by EVA Yu

冰皮月饼 by EVA Yu


English translate below

Eva's 月饼系列.. 棒!

材料
A
240g糕粉
240g糖粉
B
350ml冷水加少许香蕉精或其它味道香精也行
C
3大匙白油

将 B加入A拌匀再加入C拌至均匀,以70-80g一份皮料包入大概120g馅料即可
如要做成三色冰皮,把1/3份量皮料加入少许红色素和草莓香精拌匀,再把1/3份量皮料加入少许青色素和班兰香精拌匀
另一份保留白色,分别把3种颜色平均黏在一起,手粘干糕粉选在三色均匀位置压扁包入馅料放在模里压均倒出即可
如放在冰柜隔夜后,拿出放在外10-20分钟后解冻才享用
食谱来自蓝赛珍老师

Material
A
240g cake flour
240g icing sugar
B
350ml cold water, add a little taste of banana flavor or other flavor as you prefer.

C
3 tablespoons white oil

Add B to A mix well and add in C and mix well. Divide the  mixture evenly to 70-80g for skin and fillings of about 120g.

If you want to make three-color snowy, put 1/3 servings skin add a little red pigment and strawberry flavors and mix well, then 1/3 of the weight of skin with green colors and add a little pandan flavor and  mix.
Leave the other 1/3 portion white. Respectively mix the three together and press the mixture flat. Add the fillings in the center. Wrap it up and put onto the pattern mold and press in. Remove.

If you have left it in the fridge overnight, remove and leave it for 20 minutes before serve.

Tuesday, 16 July 2013

Grill Black Pepper Chicken Wing -烧烤黑椒鸡翅

Grill Black Pepper Chicken Wing -烧烤黑椒鸡翅


Ingredients :
Marinate 1 Kg of the chicken wing with 3 tablespoon of Lee Kam Kee black pepper sauce, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of curry powder and some minced garlic. Leave aside for at least 3 hours (overnight will be even better)

Set the oven to 220C. Lay a sheet of aluminium foil on the tray. Add some butter . Lay the chicken wings even on the tray. Brush with some oil and the sauce from the marinade. Put some bay leaves over the chicken. Put to grill for 20-25 minutes. Do turn over and brush with the sauce from the marinade every 10 minutes. And brush the chicken with some oil and honey.

腌1公斤的鸡翅-李锦记黑胡椒酱3汤匙,1汤匙料酒,1汤匙酱油,1汤匙,咖喱粉和一些蒜末。撇开至少3个小时(过夜会更好)

设置烤箱到220C。上铺一张铝箔托在盘上。添加一些黄油。把鸡翅膀放在托盘上。刷一些油,酱腌料。在鸡放些月桂叶。将鸡烤20-25分钟。每10分钟要翻一次,刷酱腌料在鸡翅膀上。刷一些油,蜂蜜鸡。

Sunday, 14 July 2013

Self Grill Char Siew -自烤叉烧

Self Grill Char Siew -自烤叉烧


Gobble up in 5 minutes! 在5分钟内吃完了。

Ingredients:
(adjust accordingly to the weight of the meat used)
300g of  pork fillet
Marinade:

1 Tsp coarse sea
2 Tbsp cup soy sauce
1-2 slices ginger, crushed, peeled and minced fine
2 tbsp warmed honey or maltose
1 Tbsp of plum sauce
1 tbsp palm sugar.
2 cloves garlic, crushed, peeled and minced fine
2 tbsp Shaoxing wine or straight whiskey
1 Tsp Chinese 5-spice powder
2 Tbsp oyster flavor sauce
1-2 drop of red food coloring(optional)

Adjust the taste according to your preference.

Instructions:

Cut pork lengthwise into 2 x 8 inch long strips.
Mix marinade well in large bowl.
Add pork to marinade and mix through. Marinate for 8-12 hrs overnight in refrigerator, turning occasionally.
Preheat oven to 200C. & place a roasting pan filled w/ 1/2 inch of water.
Place pork pieces flat on a wire rack set high in oven.
Roast 30 minutes. Turn over & brushed with warmed honey or maltose. Continue to roast 15 min. Turn & brush again with honey. Roast another 15 minutes. Meat should have nicely charred edges with strands of glistening honey oozing and dripping.

主料:
(相应地调整所用的肉的重量)
里脊300克
腌料:

海盐1茶匙
2汤匙酱油杯
生姜1-2片,碾碎,去皮,切碎的细
蜂蜜2汤匙或麦芽糖
梅子酱1汤匙
1汤匙椰子糖。
蒜头2粒,碾碎,去皮,切碎的细
2汤匙绍兴酒
中国1茶匙5五香粉
2汤匙蚝油味酱
1-2滴红色食用色素(可选)

根据您的喜好调整口味。

说明:

切猪肉纵向切成2×8英寸长条状。
混合腌在大碗里。
添加猪肉腌料混合通过。腌8-12小时在冰箱中过夜,偶尔转动。
烤箱预热至200℃。放置烤盘填补W /1/2英寸的水。
将猪肉片平放在烤箱架上设置高。
烤30分钟。翻转与刷用温热的蜂蜜或麦芽糖。继续烤15分钟。打开刷一遍蜂蜜。烤15分钟。肉的边沿应该有一点烧焦的.

Friday, 12 July 2013

Palm sugar Vinegar Pork Hock-椰糖猪脚醋

Palm sugar Vinegar Pork Hock-椰糖猪脚醋 by Eva Yu



Ingredients:
 Half pork knuckle, boiled over boiling water ,standby
 Thick slice ginger half a bowl, if you like it very spicy ,  added up to a bowl
 A large palm sugar, it is best to use pure palm sugar
 1 tablespoon soy sauce
 Baby(a brand) sweet vinegar half can (small)
 Sesame oil
 Small bowl of water

Steps:
Heat oil with sesame oil and add  ginger, stir-fry until golden brown, adding pig hock and stir fry till dry. In the pot topped with soy sauce, water, bring to boil and add other materials, bring to a boil, turn a small fire and simmer for half an hour.  Off the fire. Leave it till ready to served. Bring boil again and adjust taste. Leave it overnight and serve next day will enhance the flavor.

材料
猪脚半只,烚过滾水备用
薑粗片半碗,喜欢辣味重,可加至1饭碗
1粒大椰糖,最好是用纯正椰糖
酱油1汤匙
宝宝甜醋半礶(小)
麻油适量
水小饭碗
做法
用麻油烧热油后倒入薑片炒至带金黄色,加入猪脚炒至干水.盛入瓦煲里淋上酱油、水、滚后加入其它材料,煮滾后转小火煲半小时关火,焗炆至用餐时再次煮滾试味.最好焗焖到隔夜更入味可口


调味可依个人口味增或减

碗仔翅- by Ling Hwa Lean

碗仔翅- by Ling Hwa Lean


材料 :
- 鸡胸肉 50 g ( 我没有量,越多越好吃嘛,呵呵 ~ )
- 瘦猪肉 50 g ( 我没有放 )
- 冬菇 20 g ( 我没有量,我的是大粒的香菇四颗 )
- 粉丝 / 冬粉 30 g ( 我爱吃这个,所以特地放多多 )
- 黑木耳 8 - 10 片 ( 我买的好大片,所以只放四片 )
- 蟹柳适量 ( 喜欢吃就可以放多多 )
- 鸡蛋一个打散 ( 我煮的分量好多,所以用三个鸡蛋 )
- 无盐上汤两杯 ( 小叔是卖鸡饭的,拿回来半锅的鸡汤,我全用了。。呵呵 )
- 清水两杯 ( 我的鸡汤好多了,所以免了 )

调味料 :
- 老抽 ( kicap pekat ) 1 大 匙
- 麻油少许
- 胡椒粉少许
- 盐适量

* 马蹄粉两大匙,水四大匙来勾芡 ( 我自己不懂什么是马蹄粉,所以我用木薯粉来代替 )

做法 :
1) 先把冬菇,木耳和粉丝浸软洗净。冬菇前蒂切丝。木耳去顶端硬的部位切幼,粉丝切段。
2) 鸡胸肉和瘦猪肉分别切丝,备用
3) 蟹柳解冻和撕成条状,备用
4) 煮滚上汤和水,加入鸡肉,猪肉丝,木耳和香菇煮到觉得有香菇味及香菇熟透了,才加入粉丝及蟹柳条
5) 倒入调味料 ( 尝尝味道,如果不够咸,可以加盐 )
6) 滚一会儿后,才下马蹄粉水 ( 我用木薯粉 ) 来勾芡
7) 最后加入打散了蛋汁,快手拌均,随即熄火,盛入小碗中享用。。。

如果喜欢,吃的时候可加入浙醋 ( 我用永春黑醋 ) , 效果更加像大酒楼的鱼翅哦

Materials:
- Chicken breast 50 g (I did not measure, I think the more the better ~)
- Lean pork 50 g (I did not put)
- Mushrooms 20 g
- Vermicelli 30 g (I like it, so specially put a lot)
- Black fungus 8 - 10
- some of crab meat (you can put a lot if u like)
- Egg beaten (I use three eggs)
- Unsalted soup stock
- Water  (I use chicken stock so did not add water)

Seasoning:
- Soy sauce (kicap pekat) 1 large spoon
- Sesame oil
- Pepper
- Salt to taste

* Chestnut flour two spoons, four spoons of water to thicken (I myself do not know what is the chestnut flour, so I used tapioca flour instead)

Practice:
1) first mushrooms, fungus and Vermicelli  soaked wash. Mushrooms remove the stems and slice thinly.  fungus finely chopped,remove the harden portion.
2)  shredded chicken breast and lean pork, set aside
3) crab meat thawed and torn into strips and set aside
4) Boil the soup and water, add chicken, shredded pork, mushrooms and shiitake mushrooms cooked to taste.when the  mushrooms are soft, add the Vermicelli  and crab meat
5) Add the seasonings (try the taste, if not salty enough, you can add salt)
6) bring to boil  for a while, then add the water chestnut flour (I used flour) to thicken
7) Finally, add the beaten egg, shiftly mix well, then turn off the heat, poured into a small bowl to enjoy. . .

Serve with some red vinegar will make it taste better.

Fresh vegetables fried shrimp cake -炸鲜蔬虾饼

Fresh vegetables fried shrimp cake -炸鲜蔬虾饼 

by Li Fang Lee



~ Ingredients ~
Shrimp 300 grams (remove only partial of the shell ), finely chopped shallot 8, leeks probably buy about 50sen  (is more delicious with lots of it), finely chopped shallots 3

Seasoning
A little salt, a little soya sauce, 2 tablespoons oil, pepper, chicken little .. all according to personal preference

Batter  (adjust the quantity if you will like to make more) - Water (adjust till not  not too thin)) .. 6 tablespoons flour .. 3 tablespoons rice flour and 3 tablespoons nona multi-purpose frying flour ( or any multi-purpose frying flour) plus an egg

Add in all the materials, seasonings and stir with the batter .. Heat the pan over medium heat and fried the batter until golden brown . Served immediately as leaving it too long, the shrimp cake will become soft. -alternatively you can simply put into the oven and for a few minutes to heat up the shrimp cake if they have soften. It will taste as good
English translate below:
~材料~
小虾300克(壳拨一半),小葱8粒切幼,韭菜大概买50sen就可以了(很多才好吃),青葱3棵切幼

调味料
少许盐,少许酱青,油2大匙,胡椒粉少许,鸡粉少许..全都依个人喜好

面糊的份量(如果要煮多的话自己调)~水(调到好像做面粉糕一样,但不要太稀))..6大匙面粉..3大匙粘米粉和3大匙厨师粉还有加一粒蛋

将全部材料,调味料和面糊搅拌均匀烧热油锅..中火炸至金黄色即可~这虾饼放太久也会软,不过又把它放进烘炉再把它烤一下也是那么样美味..试看吧..、

Petai by Grace Ong

Petai by Grace Ong


A spicy and really delicious dish.
 
Ingredients and steps:


20 red onion, 2 cloves garlic, dried chilli 30, belacan a small piece. Put all into a blender and grind till fine.
B shrimp, cutler fish blanched with hot water.
C without oil, stir-fried minced meat (with fat) . Fried till the oil is extracted and set aside for use
D With oil extracted in step C  plus a little oil ,stir A material till fragrant, add the petai  and minced meat, with asam water, salt, sugar, adjust the taste .Add the shrimp and squid. Fried and serve/
All ingredients are estimated. Adjust the ingredients according as your requirement.
A 红葱20粒,蒜头2粒,辣椒干30条,马来栈 1小块放进搅拌机里打烂
B 虾 ,尤鱼先汤熟,一下就要好
C 不放油,肉碎带肥直接爆炒至出油,然后把肉碎放在碟子备用
D 肉碎爆出的油再加上一点油把A材料爆炒至香, 把臭豆和肉碎一起炒,加上asam水,盐,糖,调好味道才放虾和尤鱼拌炒上碟

材料是大约,看自己的份量

Wednesday, 10 July 2013

Huge Omelette -巨大的煎蛋饼

Huge Omelette -巨大的煎蛋饼


4 eggs add 2-3 tbsp of milk, whisked up till slightly lighter in color.

In a non-stick pan, add little oil. Add the diced luncheon meat. Stir fried till crispy. Add some diced spring onions. Scooped some out for later use. Add the eggs. And spread out by tilting the pan. Cooked till one side is cooked but the egg is still runny on the top side. Slightly flip one side of the eggs over so that it formed a moon shape. Leave it cooking for about a minute. Remove and served with the rest of the luncheon meats over the eggs.

4个鸡蛋加2-3汤匙牛奶,打起直到颜色稍浅的。

在一个不沾锅,加少许油。加入切块午餐肉。炒直到香脆。加入一些青葱切粒。舀一些出来供以后使用。加入鸡蛋。和摊开倾斜泛。直到一边鸡蛋熟,但在顶面依然半煮鸡蛋。稍微翻转一侧翻转过来,使它形成一个月亮形状。让它做煮了大约一分钟。取出,其余的餐肉午配在鸡蛋上。、

Soy Chicken With Noodle or Rice...港式酱油鸡腿

Soy Chicken With Noodle or Rice...港式酱油鸡腿


recipe below and from :smokywok.com
Ingredients:
4 chicken leg rinsed and patted dry, lightly rubbed with 1 teaspoon of salt and 1 tablespoon Chinese rose wine
4 cloves garlic, smashed
8 slices of fresh ginger (old)
6 stalks green onions/ scallions
1 star anise (more if you like)

For braising sauce:

3/4 cup light soy sauce (I used Yuen Chun's)   more, to taste
1/4 cup dark soy sauce   more, to taste
3 cups water
3 tablespoons Chinese rose wine (or substitute with Shaoxing Wine)
2 tablespoons (about 35g) worth of rock sugar, or to taste

Dash of white pepper

For the noodles:

3 packets egg noodles (or use other noodles of your choice, cooked according to package instructions)
2-3 stalks green onions, sliced
Chili oil, to taste (I used Sichuan laoganma)
Soy sauce liquid, to taste

Method:

Firstly, heat up your claypot or braising pot until hot.  Add about 3 tablespoons of cooking oil.  Turn heat to low.  Add the ginger, garlic and green onions.  Stir-fry until aromatic.

Add the light and dark soy sauce.  Add the water.  Bring to a boil.  Add the rock sugar and Chinese rose wine.  Do a taste test and add more soy or rock sugar if desired. You can also add a dash of pepper if you wish. Turn heat to low and keep liquid at a gentle simmer.  Place the chicken drumsticks into the liquid. After 10 minutes, turn the drumsticks to make sure they get cooked evenly. Cook for another 15-20 minutes.  The chicken drumsticks should be fully cooked by now.  Remove from braising liquid and either chop to serve or served whole.

You can use chicken wings for this recipe as well but remember to adjust the cooking times accordingly.

For the noodles, I simply added some of the soy sauce mixture, some Sichuan chili oil and topped them off with some sliced green onions.  Simple and perfect with the chicken.

主料:

4鸡腿洗净,拍干,轻轻擦用1茶匙盐和1汤匙中国玫瑰酒
4瓣大蒜,捣烂
8片鲜姜(旧)
6枝葱/大葱
1八角(更多,如果你喜欢)

对于炖炖酱:

3/4杯淡酱油(我用袁振),品尝
老抽1/4杯,品尝
3杯水
3汤匙玫瑰酒(或以绍兴酒)
价值2汤匙(约35g),冰糖或品尝

短跑白胡椒

对于面条:

3包鸡蛋面条煮熟(或使用您选择的其他面,按照包装上的说明)
2-3茎葱,切片
辣椒油,味道(我用四川老干妈)
酱油液体,品尝


方法:

首先,您的煲仔饭或闪蒸罐加热至热。加入约3汤匙的烹调油。关闭热量低。加入姜,蒜和葱。炒至芳香。

添加生抽与酱油。加水。煮滚。加入冰糖和玫瑰酒。做一个口味测试,如果需要添加更多的酱油品或冰糖。如果您愿意,您也可以添加少许胡椒粉。降低热量,将鸡腿入炖酱中。 10分钟后,转动鸡腿,以确保他们得到熟均匀。煮15-20分钟。鸡腿现在应该充分的煮熟。从炖酱卸下和砍鸡腿。配上面条或米饭即可上桌。

面条,我只是简单地添加一些酱油的混合物,一些四川辣椒油,淋上一些大葱切片。简单和完美的鸡。

 

Roast chicken with Soy and Plum sauce- 酱油和梅子酱烤鸡

Roast chicken with Soy and Plum sauce- 酱油和梅子酱烤鸡




Ingredients:

1 chicken, clean and marinate with salt and some garlic powder
Roast at 250C for 40 minutes. Remove and chopped to desired size.

Sauce: In a pan add 4 tbsp of plum sauce, 2 table spoon of the chicken Marinade (from Lee kum kee) and some water. Bring to boil. Add some minced garlic and simmer for 5 minutes (stir constantly).

To served: pour some sauce over the chicken pieces.

鸡1只,清理和腌盐和一些大蒜粉
在25℃烘烤40分钟。取出并切成所需的大小。

酱汁:在一个锅里,加4汤匙酸梅酱,2汤匙鸡腌料(李锦记)和一些水。煮滚。加入一些蒜末及小火煮5分钟(不断搅拌)。

担任:倒些酱汁,鸡块。

Sardine with Tomatoes sauce-沙丁鱼与番茄酱

Sardine with Tomatoes sauce-沙丁鱼与番茄酱


The easiest and nutritious dish that the whole family loves!

1 can of sardine
1 Brown Onion slice thinly
1-2 tablespoon of tomatoes sauce

In a pan, add some oil and stir the onion for a minutes (make sure is still crunchy). Add the sardine and sauce. Add in the extra 1-2 tablespoon of tomatoes sauce. Bring to boil and simmer for 2-3 minutes. Remove and ready to be served.

1罐沙丁鱼
1棕色洋葱切薄片
1-2汤匙的番茄酱

在锅里加少许油及煸洋葱一分钟(确保仍是脆脆的)。添加沙丁鱼和酱油。加入额外1-2汤匙的番茄酱。煮滚后及小火煮2-3分钟。中取出及即可上桌。

Bean Sprouts with salted fish and bacon-豆芽咸鱼加腊肉

Bean Sprouts with salted fish and bacon-豆芽咸鱼加腊肉


下面是食谱
A bag of bean sprouts
Some salted fish diced
bacon diced
Some minced garlic
2 stalk of spring onion cut into portions

In a hot wok , add some oil. Add the minced garlic and salt fish. Fried till fragrant. Add in the bacons. Stir fried. Still in high heat, add the spring onion and the bean sprouts and some salt. Stir fry evenly for around 4-5 minutes. ( the bean sprout is still crunchy). Remove and ready to be served.

一袋豆芽
一些咸鱼切丁
腊肉切丁
一些蒜末
2棵葱段切部分

在锅烧热,加些油。加入蒜末并咸鱼。炒爆香。添加在腊肉。炒。仍然在高温,加葱段及豆芽和一些盐。翻炒均匀,大约4-5分钟。 (豆芽仍然是脆脆的)。中取出并即可上桌。

Friday, 5 July 2013

Fried Tofu -炸豆腐

Fried Tofu -炸豆腐

 



Sprinkle some salt on the Tofu. Coat the Tofu with some panko flour. Heat the wok till the oil is hot. Fried the tofu till crispy brown.


豆腐撒上一些盐。豆腐涂一些panko面粉。烧热镬,直到油热。油炸豆腐至香脆棕色。

Dry Spicy Noodle -干捞面

Dry Spicy Noodle -干捞面


Using the sauce from yesterday (herbal chicken)- yummy breakfast.  Simply cooked some diced chicken (stir fried with some salt) and noodles. Put some sauce on the plate, add some Chilli sauce, add the noodle. Top with the chicken and some vegetables. Add more sauce over the chicken. Done!!

使用昨日(草药鸡)酱汁 - 美味的早餐。简单地煮熟一些鸡丁(用少许盐炒),及面条。盘上,放一些酱汁加一些辣椒酱,加面条。顶配鸡肉和一些蔬菜。添加更多的酱汁浇在鸡。完成!

Braised Herbal Chicken-红烧草药鸡

Braised Herbal Chicken-红烧草药鸡


下面是食谱
Recipe from Herworld but i reduced some of the ingredients.

Ingredients
2 litres water
75ml light soya sauce
40ml dark soya sauce
200 ml rice wine
75g rock sugar
20 red dates
20g bei qi*
20g ginseng root whiskers* (ren shen xu)
4 tbsp wolfberries
1 chicken
1 tbsp potato flour, mixed with 2 tbsp water to make a paste

Directions
1 Combine all the ingredients, except the chicken and potato flour, in a big pot and bring it to the boil over high heat to make the gravy. Turn the heat down to low and simmer for 30min.

2 Place the chicken in the gravy and cook it over low heat for 45min.

3 Remove the chicken from the gravy. Stir the potato flour paste into the gravy to thicken it.

4 Remove gravy from heat.

5 Cut the chicken into pieces and drizzle the gravy over it.

Keep the extra sauce for dry noodle the next day!

主料:
2公升水
75毫升光酱油
40毫升老抽
200毫升米酒
75克冰糖
红枣20
20G北齐*
20克人参根胡须
4汤匙枸杞
鸡1只

1汤匙土豆粉,2汤匙水混合成糊状

1所有材料,除鸡和土豆粉,在一个大锅里,并把它猛火煮沸,使肉汁。向下转动的热量低,小火煮30分钟。

2将鸡在浓汁,用小火煮45分钟。

3取出鸡。 汁和土豆粉搅拌成芡汁勾芡粘贴。

4取出汁。

5切鸡切成块,淋上浓汁。

Lemongrass lemonade 香茅柠檬清凉饮料

Lemongrass lemonade 香茅柠檬清凉饮料 by - Chai Feng Ooi





Ingredients: Lemongrass 20, Lemon 3, Honey  sugar (or other types of sugar), water, 5-6liter, several pieces of pandan leaves

Steps:
 1 - Wash the lemon juice and extract the juice. Set aside.
 2 - Lemongrass Wash and cut thick pieces. Put into the blender add the right amount of water and stir into a fine grain. Add the remaining water in and pandan leaves. Bring to boil, turn down the heat and simmer for about half an hour.
 3 -Sieve the lemongrass mixture, add  the honey rock sugar and cook over low heat to dissolve sugar. Remove from the stove. Leave the lemongrass mixture until lukewarm.  Mix in the lemon juice which was prepared ear;ier . Put the  lemongrass lemonade  into the refrigerator to cool it .
 Tips ~ The lemongrass if grind finely will make it more tasty then simply just braised the lemongrass.
Recipe below:
    最近炎热的天气实在让大家感觉燥热没胃口,所以妈妈们不妨准备这香茅柠檬清凉醒胃的饮料,那么孩子或先生们才不至于没胃口吃饭。
    每当家里有聚餐时我都会为家人或朋友们准备这饮料,大家都喜欢喝这饮料,因为在大吃一顿后来一杯香茅柠檬水的确能消腻。

    香茅柠檬水
    材料:香茅20支,柠檬3粒,石蜂糖(或其他种类的糖),水5-6liter,香兰叶数片

    做法:1-柠檬洗净挤汁备用。
    2-香茅洗净切粗块,放入搅拌器加适量的水搅拌成幼粒,倒入锅里再加剩余的水和香兰叶。以大火煮开后转中火煮约半小时。
    3-把煮好后的香茅水以筛子把香茅幼粒隔净,放入石蜂糖以小火将糖煮溶熄火,待香茅水微温把之前备好的柠檬汁拌入即可。待香茅柠檬水凉后再入冰箱将它冰冷后喝,真的会让人胃口大开!!!
    温馨提示~将香茅搅成幼粒,熬煮出来的水会较香郁,如只是将香茅拍扁,熬煮出来的水会欠香。

Home-made Chocolate Biscuits- 自制巧克力饼干

Home-made Chocolate Biscuits- 自制巧克力饼干


Ingredients:
180g butter, softened
1/4 cup granulated sugar
1/2 cup evaporated Milk
1 1/2 cups self raising flour
1 1/2 cup white and milk choc chips
Steps:
1. Preheat oven to 350F. Line cookie sheets with silpat mats or parchment paper.
2. Using an electric mixer , mix butter and sugar together until creamy; add in evaporated milk.
3. Add flour on low speed and mix until combined. Stir in chocolate chips.
4. Take large chunk of dough, shape into a ball, about 1 1/2 inch in diameter. Place on cookie sheet and slightly flatten. Repeat with remaining dough, spacing about 2 inches apart.
5. Bake for about 15 minutes until golden.

主料:
180克黄油,软化
1/4杯砂糖
1/2杯淡奶
自发面粉1/2杯
1 1/2杯白和牛奶巧克力芯片
步骤:
1。烤箱预热至350F。烤盘放羊皮纸。
2。使用电动搅拌机,黄油和糖混合在一起,直到滑腻,加入淡奶。
3。低速加入面粉混合,直到结合。拌入巧克力芯片。
4。把大块面团,形成一个球,每个约1 1/2英寸。放置Cookie 在羊皮纸上,稍微压扁。重复剩余的面团,相距约2英寸的间距。
5。烤约15分钟捞出。