Friday, 20 January 2017

椰糖叉烧 ~ Palm Sugar Roasted Pork



 
 
食谱取自 : May Kitchen Cottage
椰糖叉烧
材料 :
500 ~ 600g 五花肉 ( 去皮,切条状 )
50g 椰糖
500ml 清水
腌料 :
2大匙 绍兴酒
1小匙 五香粉
4汤匙 生抽
1汤匙 蚝油
1汤匙 黑酱油
做法 :
1. 将花肉和腌料拌匀,腌制4小时或隔夜。
2. 小锅煮滚500ml的清水,加入椰糖和腌好的花肉和酱汁,中小火煮至30~45分钟,煮至酱汁浓稠。
( 我用烤的: 将花肉盛起,放入烤盘里,并把汁留用。预热烤箱180c 盛入烤炉,烤10 ~ 15分钟,再翻另一面烤至花肉熟透及收汁,取出 ,切块,上碟。保留的叉烧汁加入少许清水拌匀,加入椰糖,以小火煮至糖溶,离火。淋在叉烧上,即可上桌。)
 
 
Recipe source :  May Kitchen Cottage
Palm Sugar Roasted Pork
Ingredients :
500 ~ 600g skinless pork belly ( cut into strip )
50g palm sugar
500ml water
Marinade :
2tbsp Shaoxing wine
1tsp five spice powder
4tbsp soy sauce
1tbsp oyster sauce
1tbsp dark soy sauce
Method :
1. Combine pork belly with marinade ingredients and marinate for 4 hours or overnight .
2. In a pot bring 500ml water to boil , add in palm sugar , pork belly and marinade sauce . Cook at medium-low heat for 30 ~ 45 minutes and sauce is thicken .
( I use bake version : Dish out pork belly , put in a baking tray and reserve the sauce . Pre-heat oven at 180c , add marinated pork belly . Bake for 10 ~ 15 minutes , turn to other side and continue to bake till cooked or until the sauce is absorbed . Dish out , cut pork belly into pieces , arrange on a serving plate . Mix reserved sauce with some water , add in palm sugar , bring to boil over low heat until sugar dissolve  . Remove from heat . Spoon sauce over the roasted pork . Serve hot . )
 
 
 
 
 
 

Sunday, 8 January 2017

霸王鸡 ~ Steamed Chicken with Spring Onion and Ginger





食谱取自 : 食尽天下 @ 健康的大鱼大肉  / 蒸味道
霸王鸡
材料 :
1   ( 1.5公斤 )
1大匙
1茶匙 麻油

填料 :
3
1 青葱 切段
2 蒜头

蘸酱 :
50g 青葱 ( 切丝 )
30g 芫荽 ( 切碎 )
½ 生抽
1茶匙
1茶匙 麻油
1大匙 花雕酒

做法 :
1. 将鸡处理干净。

2. 填料塞入鸡腔,鸡放在蒸碟上,放入蒸锅,以中火蒸20分钟或至熟。

3. 弃去填料,留起碟上的1/2杯蒸鸡汁。

4. 蘸酱 : 蒸鸡汁放入碗中,加入葱和芫荽拌匀,加入其余醮酱材料,混合均匀。

5. 蒸鸡斩件,排在碟上,配蘸酱享用。
Recipe source : Best of the Best @ A Feast of Nutritious Dishes  / Steaming Retaining Flavours for Healthy Meals
Steamed Chicken with Spring Onion and Ginger
Ingredients :
1 ( 1.5kg ) chicken
1 tbsp salt
1 tsp sesame oil

Stuffing :
3 slices ginger
1 stalk spring onion ( sectioned )
2 cloves garlic

Dipping sauce :
50g spring onion ( shredded )
30g coriander ( chopped )
½ cup light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp “ Hua Diao “ wine

Method :
1. Clean the chicken , rinse and pat dry . Rub salt and sesame oil all over the chicken .

2. Put the stuffing into chicken cavity and place the chicken on a steaming plate . Put in a steamer and steam over medium heat for 20 minutes or cooked .

3. Remove the stuffing . Reserve 1/2 cup of chicken broth from steaming chicken .

4. Dipping sauce : In a bowl , combine chicken broth , spring onion and coriander . Add the remaining dipping ingredients and mix well .

5. Cut chicken into pieces , then arrange on a plate . Serve with dipping sauce .

Friday, 6 January 2017

蒜泥南乳煎花肉 ~ Crispy Garlic Pork Belly



 
 
食谱取自 : 新新饮食 @ 85
 
蒜泥南乳煎花肉
 
材料 A :
800g 花肉
1 炸油
 
腌料 :
1 南乳
½ 大匙 蒜泥
1小匙
1小匙
1大匙 绍兴酒
3大匙 粟粉
 
做法 :
1. 花肉加入腌料拌匀,腌过夜
 
2. 将花肉从冰箱取出回温。
 
3. 烧热油,放入花肉煎至熟,盛起。( 我用烤的,200c60分钟
 
4.切块排上碟,便可享用。
 
 
 
Recipe source : YumYum Magazine @ No.85
 
Crispy Garlic Pork Belly
 
Ingredients A :
800g pork belly
1 cup oil for deep-frying
 
Marinade :
1 piece fermented red beancurd
½ tbsp minced garlic
1tsp salt
1tsp sugar
1tbsp Shaoxing wine
3tbsp corn flour
 
Method :
1. Mix pork belly with marinade and marinate overnight in the fridge .
 
2. Remove the marinate pork from the fridge and leave until come to room temperature .
 
3. Heat up oil , pan-fry pork belly until golden brown and cooked . Dish and drain . ( I baked it at 200c for 60 mins ) .
 
4. Cut into pieces and arrange onto a serving platter . Serve .

Thursday, 5 January 2017

姜茸韭菜回锅鸡 ~ Chicken with Chives and Mashed Ginger




食谱取自 : 再回味

姜茸韭菜回锅鸡

材料 A :
½ 菜园鸡

材料 B :
80g 韭菜 ( 切幼粒 )
100g 嫩姜
100g 文东姜 ( 我用老姜 )
2小匙 红葱茸
2小匙 蒜茸
2大匙 麻油
100ml 食油

调味料 :
¼小匙
2大匙 酱油
1小匙 黑酱油

做法 :
1. 将菜园鸡洗净,大火蒸熟,或者用沸水浸泡至熟透,盛起,待冷却后,剁快。

2. 把嫩姜和生姜削皮,一起捣烂,取出备用。

3. 锅里烧热食油和麻油,加入葱茸和蒜茸,以中火爆香,加入姜茸拌炒至金黄。

4. 加入韭菜和调味料同炒均匀,拌入菜园鸡肉,不停翻炒片刻,即可上桌。

Recipe source : Memory of Taste by Famous Cuisine

Chicken with Chives and Mashed Ginger

Ingredients A :
½ no free-range chicken

Ingredients B :
80g Chinese chives ( finely diced )
100g young ginger
100g Bentong old ginger
2tsp chopped red shallot
2tsp chopped garlic
2tsp sesame oil
100ml cooking oil

Seasoning :
¼tsp salt
2tbsp light soy sauce
1tsp dark soy sauce

Method :
1. Rinse chicken , steam in a preheated steamer over high heat until cooked , or soak in boiling water till chicken cooked through . Dish out , leave to cool . Cut chicken into pieces .

2. Peel young and old gingers , pound in a stone mortar into paste , dish out , keep aside .

3. Heat cooking oil and sesame oil in a preheated wok , stir-fry red shallot and garlic over medium heat until fragrant and golden brown .

4. Add Chinese chives and seasoning , toss well . Stir in chicken pieces , stirring constantly till well combined . Dish out , serve hot  .

Sunday, 1 January 2017

香酥猪扒 ~ Aromatic Crispy Pork Chop



食谱取自 : 好好吃!大牌档菜

香酥猪扒

材料 A :
500g 肉眼 ( 切成0.5cm厚片 )
3 炸油

腌料 :
½小匙
1
1大匙 粟粉
少许麻油和胡椒粉

材料 B :
3大匙 蒜茸
2大匙 葱头仔碎
1大匙 姜碎

汁料 :
1大匙 蚝油
1大匙 生抽
1小匙
100ml
½小匙 粟粉, 加入1大匙水拌匀 ( 打芡用 )

做法 :
1. 肉眼用刀背拍松,加入腌料拌匀腌30分钟。放入热油中炸至金黄色及熟透,捞起沥干油分。 

2. 将材料B放入热油中炸至香脆,捞起沥干油分,洒在猪扒上

3. 加入调味料和清水 煮至滚。

4. 留油1大匙,倒入汁料煮滚,打芡,淋上猪扒即可享用。

Recipe source : hohojiak ! Hawker’s Fair

Aromatic Crispy Pork Chop

Ingredients A :
500g pork chop ( cut into 0.5cm thick slices )
3 cups oil for deep-frying

Marinade :
½tsp salt
1 egg
1tbsp corn flour
Dash of sesame oil and pepper

Ingredients B :
3tbsp chopped garlic
2tbsp chopped shallots
1tbsp chopped ginger

Seasoning sauce :
1tbsp oyster sauce
1tbsp light soy sauce
1tsp sugar
100ml water
½tsp corn flour , mixed with 1tbsp water ( for thickening )

Method :
1. Pound pork chop with back of knife until tender . Mix with marinade and marinate for 30 minutes . Deep-fry in hot oil until golden brown and cooked . Dish and drain .

2. Deep-fry ingredients B until aromatic and crispy . Dish and drain . Sprinkle B onto pork chops .

3. Leave 1tbsp oil in wok , pour in seasoning sauce and bring to boil .Thicken with corn flour water and pour the gravy over pork chops . Serve .