Tuesday, 10 December 2013

卤肉~Stew Pork

材料:
三层肉 500g(一条洗净切两段)
剥了壳的蛋 6
豆干 2
姜一块
蒜整粒1个(不需剥皮)
五香粉 1小匙
肉桂 1
八角 1
花生 适量
黑酱油 3汤匙
白糖 1汤匙
 1小匙
*蛋,豆干,花生,不放也可以。

做法:
锅放水,滚后放进三层肉煮五分钟取出。腌五香粉一小时,待用。气压锅放进所有的材料。水不许盖过肉。煮好后取肉和豆干切片就可以了。


帖士:用普通锅水要盖过肉!水滚后,转小火煮到肉软即可。大概一小时。


Friday, 29 November 2013

富贵鸡~Fortune Chicken

很不错的一道菜。这是我第二次煮。一家大小都爱。
材料:
甘榜鸡 1只(1kg
1茶匙
1汤匙
蒜头 5
姜片 3
冬菇 5朵(浸软)*我没放
腊肠 1个(去肠衣,切厚片)
红枣 8
枸杞 1汤匙
北耆 2
玉竹 5
当归 6
猪肉 100克(切条)*我没放
黄芽白 250克(切粗状)

调味料:
蚝油 2汤匙
酱油 2汤匙
黑酱油 半汤匙
绍兴酒 2汤匙 *我用米酒
胡椒粉 少许
麻油 少许
150毫升
粟粉水 2汤匙(打芡用,后下)

*材料有做些小更改!原食谱请参考这!

 塞不完,就放鸡外。
没玻璃纸就用铝箔纸。

做法:
1
)鸡加入1茶匙盐拌匀,腌1小时。
2
)烧热1汤匙油,爆香姜片和蒜头。加入冬菇、腊肠、红枣、枸杞、北耆、当归、玉竹炒香,加入肉条和黄芽白炒匀,最后加入调味料炒匀,打芡,盛起。
3)将炒好的(2)料,塞进鸡肚子里,并用竹签封口,然后用玻璃纸包好,放进蒸茏里小火蒸3小时至软即可取出享用。
*我没用竹签封口!


食谱取之FB Regine Loy
- 中火蒸2小时半。


Wednesday, 27 November 2013

香草烤布丁~Vanilla Pudding

材料:
细砂糖50g,冷开水30cc,熱水15cc

牛奶蛋液材料:
全蛋3蛋黃2牛奶550g,细砂糖50g,香草精1/4t, Cointreau 1大匙


做法请按这!

- 食谱取之Carol自在生活
玻璃杯11
- 150度,30分钟。

Friday, 22 November 2013

蒸鸡精田鸡

简单又好吃!不敢吃鸡精可以试做,包你敢吃。蒸后完全去了鸡精味。很鲜甜哦。这道我坐月子的时候也有吃,不过是用kampong鸡腿。

材料:
姜 3片
米酒 1汤匙
鸡精 (任何牌子)

腌田鸡料:
田鸡 3只 (斩小块)
盐 1/2茶匙
酱青 1茶匙
麻油 1/2茶匙
胡椒粉 少许
(腌至少1小时)

做法:
1. 把所有的材料倒进腌好的田鸡里,大火蒸10分钟即可。


小帖士:
另一种煮法,蒸好后才淋上鸡精即可。





Friday, 15 November 2013

小白兔包~Bunny Bun

明天外婆生日,做了超过50粒的包子。祝她,身体建康!天天开心!
 这迷你size我做团10克,陷6克。

 Before steam and after!
手痒痒,剪出了hedgehog!^^

- 食谱可以参考这!
- 520g (52 x 10)


Tuesday, 12 November 2013

Bunny & Hotdog Bun

Ingredients:
Hong Kong Flour 300g
Instant yeast 5g (1t + 1/2t)
Baking powder 5g (1t)
Sugar 70g
Water 120ml
Shortening 25g

 Method:
1. Combine the dough ingredients, knead dough till smooth.
2. Roll dough into long strip, divide into 25g each, roll out to a flat sheet, thick at middle and thin at sides.
3. Wrap in 20g filling and seal it well. (I fill red bean paste)
4. Use both hands to shape it higher, make it's head a little sharp, into cone shape.
5. Then use scissors to shape it's ears and tail.
6. Lastly use a wet tooth-pick, stick black sesame seeds onto the bun. When water boils, steam over high heat for 5 minutes.
Method:
1. Halve the hotdog.
2. Roll dough into long strip, divide into 22g each, roll out to a long strip and roll over the hotdog.

- Recipe adapted from Chinese Buns page 47.
- 8 x 25g bunny buns
- 14 x 22g hotdog buns.

Tips:
I rise inside the steamer for 15 minutes before I steam.

Wednesday, 6 November 2013

干煸四季豆


食谱有做些更改!
豬絞肉我有淹1/2麻油,1/2醬油,1/2玉米粉。

材料:
四季豆250g,虾米1小把,豬絞肉100g,蒜头2瓣,
姜2片,菜脯1.5大匙

調味料:
醬油1大匙,米酒1大匙,鹽1/4茶匙,糖1/2大匙,
白胡椒粉1/8茶匙

做法:
1. 四季豆摘去頭尾,撕掉2側粗絲,切成5-6cm公分。
2. 蒜头,姜,虾米,菜脯切末。
3. 用中小火将四季豆炸到表皮微微变皱。
4. 将炸好的四季豆捞起,沥干油脂。
5. 保留1T的油,放入絞肉散炒至
6. 加入蒜末,虾米,菜脯及姜拌抄均匀。
7. 倒入炸好的四季豆翻抄2分钟。
8. 最后加入调味料混合均匀即可。

- 参考Carol 101道家传好味,第28页。

午鱼头汤~Fish Head Soup

材料:
午鱼头 1个(用鯧魚也行)
玉米粉 
蝦米 1大匙
干扁鱼 1
酸菜 120g
咸水梅 1粒
番茄1个(切4-6块)
芋头 150g (切大块,煎到金黄色)
*今天没芋头就省了。
这就是扁鱼!
做法:
1. 午魚先沾玉米粉半油煎到金黃。撈起。
2. 干扁鱼煎到金黃撈起。(冷后,折断小片
3. 炒香蝦米。
4. 砂鍋放两大腕的水,水滾後下步驟23的料。
5. 加進酸菜,咸水梅。小火煮15分钟。
6.如果水减少很多可再加1大腕水。水滚后,加进鱼。
7. 加盐调味。
8. 加進番茄
9. 加香油提味。

小帖士:
1. 喜欢浓浓的汤,可以加适量的淡奶!

海绵枫糖蜜蛋糕~Sponge Cake

好想吃海绵蛋糕。就动手啦。准备材料时,就吓了一跳。高筋面粉?!食谱对吗?用高筋面粉做蛋糕我真的是第一次哦!不管了,向前冲!我把蜂蜜改了枫糖蜜。
材料:
室溫鸡蛋 6
高筋面粉 150g
 150g(我放120g
牛奶 2大匙
枫糖蜜 60g
  烤的时候香味实在香~~~
做法请参考这!

-170c,10分钟,底层。45分钟,中层。
-7寸方摸
- 食谱取之 Carol 烘焙新手一,第238页。

Monday, 4 November 2013

巧克力马卡龙~Chocolate Macarons

前几天做的马卡龙。
烤箱顶热160度。炉门用两个手套焖6分钟。焖好的时间到,炉门关上,温度凋为130度。开始膨胀出现裙边温度马上凋为100度,2分钟。在将温度凋整为80度,3分钟烘干内部水分。最后将温度关掉,焖6分钟出炉。
 材料A:
蛋白 45g
幼砂糖 55g
柠檬汁1/4T
B:
杏仁粉65g
糖粉60g(我放55g)
无糖可可粉3/4T
吃起来感觉外面不够脆。

抹茶口味的食谱可参考这!
-食谱取之Carol烘焙新手一,Page 110.

小贴士:
以上的温度是我个人的烤箱。请按照个人的烘炉来调整温度。

Monday, 28 October 2013

Kimchi 2


Ingredients A:
1.2kg napa cabbage 
1/4 kosher salt (I use mineral salt)

Ingredients B:
1/4 cup minced garlic
1/4 cup carrot (cut strip)
300g white radish (cut strip)
1 tbsp sugar
1/4 cup fish sauce
1/3 cup hot pepper powder (I don't have a 1/3 cup so I use 1/4 cup plus 2 tbsp)
Method:
1. Add 1 cup of water and 1/4 cup mineral salt. Put in cabbage and  mix well with your hands. Set aside for 1 1/2 hours. Every 30 minutes turn the cabbage evenly.
2. Make kimchi paste by mixing Ingredients B in a bowl.
3. Rinse the cabbage with cold water 2-3 times to clean it thoroughly. Drain and set aside.
4. Mix the kimchi paste and cabbage alternately to mix evenly.
5. Put the kimchi into a air-tight container. You may keep it into a jar or plastic bag too. Press the kimchi down to prevent your kimchi from being exposed to too much air.

-Recipe adapted from maangchi

Monday, 21 October 2013

韩式炒冬粉~Japchae

第一次炒韩式冬粉。步骤麻烦了一点,可是味道真的不错!
Ingredients:
4 Dried chinese mushrooms (soaked for 30 mins)
125g Pork (soft lean meat), cut into thin strips about 4cm long
Oil for frying
125g Spinach
125g Carrots, peeled, cut into thin strips about 4cm long
1 Egg, separated
1 Small yellow onion
Some scallion (spring onion)
120g Korean Vermicelli 
Toasted ground sesame seeds
Beef & Mushroom Marinade:
2 tbsp light soy sauce
1 tbsp sugar
4 tsp finely chopped scallions
2 tsp crushed garlic
2 tsp sesame oil

For Spinach Marinade:
2 tsp finely chopped scallions 
1 tsp crushed garlic
2 tsp sesame oil
2 tsp toasted ground sesame seeds
ground black pepper to taste

For Noodle Seasoning:
1 tbsp Korean Soy suace
1 tbsp sugar
1 tbsp sesame oil
这就是我用的韩国冬粉。

Method: 
1. Remove mushroom stems and cut into thin slices.
2. Combine beef and mushroom ingredients in a bowl and marinate for 20 minutes. Heat 1 tbsp oil in a frying pan. Add beef and mushroom and stir-fry until cooked. Remove from pan and set aside.
3. Wash spinach, cut into few parts. Put into boiling salted water. Quickly remove from water and drain. squeeze out excess water.
4. In a bowl, combine spinach marinade ingredients, add spinach and set aside.
5. Clean frying pan. Heat frying pan and stir-fry carrot. In another frying pan, fry egg white and yolk separately. Remove from pan and cut into thin slices. Add salt and pepper to taste.
6. Peel onion, cut into half vertically, then thinly slice. Heat 1 tbsp oil in a frying pan and fry onion slices.
7. A saucepan of water to boil, add noodles and cook until soft, about 5 minutes. Remove from water and rinse in cold water. Drain noodles and cut into 10cm long to make them easier to eat.
8. Noodle seasoning. In a bowl, combine noodle seasoning.
9. Add noodles to seasoning and mix well. add beef, mushroom, spinach, carrots and onions and mix well. Sprinkle with some sesame seeds and topped with egg slices.

Monday, 14 October 2013

Banana Walnut Cake~香蕉核桃蛋糕

很不错的食谱。松软又不腻。好吃。
Preheat oven 160 degrees C. 
Grease 10" square or 11" round baking tin with paper.

Ingredients: 
5 Eggs
300g Sugar (I add 270g)
400g Banana (mashed)
300g Plain flour
1 tsp Baking powder
1/2 tsp Soda bi-carbonate
200g Corn oil
65g Walnuts (chopped coarsely)
 Method:
1. Whisk eggs, sugar and banana for 10-15 minutes at maximum speed. Until stiff.
2. Add sifted flour, baking powder and soda bi-carbonate (add in slowly), fold well by hand. (can choose not to use hand)
3. Add in corn oil and mix well again.
4. Sprinkle walnuts and fold in. (reserve some walnuts to sprinkle on top of the batter)
4. Pour into baking tin.

这一粒是做给家婆的生日蛋糕。不喜爱甜的她,就做简单的。

- Recipe adapted from Richard Goh (originated recipe with no walnuts)
- 6" round mold and 25x11x7cm rectangle mold 
- Baked 55 minutes

Wednesday, 9 October 2013

糯米饭~Glutinous Rice

剩了一些糯米,今天就试蒸糯米饭。我的第一次哦。

材料:
400g糯米(洗净,浸过夜),150g三层肉(切薄,小块),香菇2(浸水到软,切薄片),1+1/2虾米(浸水,切粗粒),50g花生(浸热水)

糯米调味料:
1+1/2小匙盐,1/2小匙糖,1+1/2小匙生抽,1小匙麻油,胡椒粉少许,1+1/2小匙黑酱油,1大匙油

腌肉料:
1/2小匙盐,1/2小匙糖,1/2小匙生抽,1/2小匙麻油,胡椒粉少许,黑酱油少许,1小匙绍兴酒,1小匙粟米粉
 
做法:
将糯米沥干,加入调味料。搅拌均匀,待用。
三层肉和腌料腌半小时。
2大匙油放锅热,放入虾米爆香,然后加入香菇和花生。翻炒。
最后,加入糯米大概炒7分钟。(如果锅干,可以加1大匙水。我加了两次)
准备蒸摸,将炒好的糯米放入摸中。压好,倒入170ml水。
隔水蒸约1小时10分钟,即可。
还不错!重口味的人可以加多一些调味料在糯米。


小帖士:
可以用aluminium foil包上整个摸,如果是活底摸。
可以用aluminium foil 盖上面。以免滴水。

Tuesday, 8 October 2013

鲜奶吐司~Milk Toast Bread

要烘出一粒心目中perfect的吐司真的不容易。看要多多磨练才行。
材料:
高筋面粉 233 
幼糖 60
盐 4克(我没放)
酵母 5
奶粉 10克
牛油 27
鲜奶 100
冷藏液种 167

- 食谱取之5c冰种的美味,第17页
- 550g(450g吐司摸) + 33g
- 170度,30分钟

Monday, 7 October 2013

凉拌大黄瓜~Cucumber Cold Dish

我很喜欢吃凉拌。不管是西式或中式,酸,辣,咸我都爱!今天做这道不是酸辣,而是咸多过酸,和麻油香。
材料:
大黃瓜1,青蔥1,3-4,蒜頭2-3,紅辣椒1

調味料:
醬油1大匙,米酒1大匙,白醋1大匙,黃砂糖1茶匙,
香油2大匙,鹽適量
(調味份量為參考,請依照自己口味調整)

步驟:
1.大黃瓜去皮去仔切成約0.3mm的薄片
2.青蔥,,蒜頭切細末,辣椒切片
3.大黃瓜灑上1/2茶匙的鹽混合均勻放置30分鐘自然出水
4.把大黃瓜醃出來的水份倒掉
5.將所有配料及調味料放入碗中攪拌均勻
6.保鮮模包覆放冰箱冷藏1-2小時入味即


-食谱取之Carol自在生活,101道家传好味,第211页。

Thursday, 3 October 2013

5c冷藏液种吐司~Toast Bread

感觉有一阵没玩面包啦。今天就玩吐司。结果出来是相当很满意的。超软哦。只是没外在美,要多多加油。
材料:
高筋面粉 180
幼糖 63
 3克(没放)
酵母 5
鸡蛋 38
牛油 30
蜜糖 13克(我用练奶)
 30克(我用鲜奶)
冷藏液种 200







- 食谱取之5c冰种的美味
- 276gx2(1x450g吐司摸)
- 175c,30分钟