Friday, 22 November 2013

Lemon Chicken - 柠檬鸡

Lemon Chicken - 柠檬鸡



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

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

Saturday, 9 November 2013

Easy to make prawn noodle - 简易虾面

Easy to make prawn noodle - 简易虾面

 


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

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

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

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

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

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

Friday, 1 November 2013

京都排骨

京都排骨



See below for recipe

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

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

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