Friday, 18 October 2013

Chinese Rojak

Chinese Rojak



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

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

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

Sunday, 13 October 2013

Chinese pancake -慢煎饼

Chinese PanCake -慢煎饼

 
 

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


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

Wednesday, 9 October 2013

Hot sauce chicken -香辣鸡翅

Hot sauce chicken -香辣鸡翅



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

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

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

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

热火在22℃的烘箱。放置烤盘上进行烘烤每侧为20分钟至酥脆的鸡。

如果你喜欢它额外的辣,在一个大碗里加一些辣椒酱和鸡混合。即成

Tuesday, 8 October 2013

Roast chicken -烤鸡

Roast chicken -烤鸡




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


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