Sunday, 26 February 2017

香炸饭团糕 ~ Fried Rice Balls






食谱取自 : 爱上糕粿

香炸饭团糕

糕皮 :
300g 白饭
80g 糯米粉
50g 木薯粉
1茶匙
2汤匙 食油
200ml 沸水

馅料 :
100g 咸菜 ( 剁碎 ) ( 我用沙葛 )
50g 甜菜脯 (剁碎 )  ( 我用红萝卜)
50g 虾米 (剁碎 )
50g 肉碎
1汤匙 蒜茸
1 红葱头 ( 切碎 )
1茶匙

做法 :
1. 馅料 : 烧热油,爆香蒜茸和红葱头碎。加入虾米碎,肉碎,甜菜脯碎和咸菜炒香,最后加入糖,盛起放旁。

2. 糕皮 : 将全部材料 ( 沸水除外 ) 加在一起,把沸水冲下去拌匀,搓成饭团

3. 把饭团搓成一小粒圆球,包进馅料

4. 把饭团放入热油中炸至金黄色即可。

Recipe source : In love with Kuehs

Fried Rice Balls

Dough :
300g cooked rice
80g glutinous rice flour
50g tapioca flour
1tsp salt
2tbsp oil
200ml boiling water

Filling :
100g salted vegetable ( chopped )
50g sweet preserved radish ( chopped )
50g dried prawn ( chopped )
50g minced meat
1tbsp chopped garlic
1 shallot ( chopped )
1tsp sugar

Method :
1. Filling : Heat oil, saute chopped garlic and chopped shallot until fragrant . Add in dried prawn , minced meat , sweet preserved radish and salted vegetable to stir-fry until fragrant . Add in sugar , remove and set aside .

2. Dough : Mix all ingredients ( except boiling water ) until well combined . Pour in boiling water and mix until well combined . Rub into rice mixture .

3. Roll the rice mixture into balls , wrap in filling .
4. Deep-fry the rice balls in heated oil until golden brown.

Friday, 24 February 2017

南乳炸花肉 ~ Fried Pork Belly with Red Preserved Beancurd



 
 


南乳炸花肉

材料 :
500g 五花肉 ( 去皮 )
食油适量

腌料 A  :
2 南乳
1大匙 南乳汁
1大匙 蚝油
1大匙 绍兴酒
1大匙
½大匙 生抽
五香粉少许
麻油适量

腌料 B :
1
2大匙 面粉
4大匙 粟粉
1大匙 姜汁
水少许

做法 :
1. 将花肉洗净,加入腌料A拌匀腌制数小时或过夜 。然后再加入腌料B腌制30分钟

2. 起锅热油,把花肉炸至金黄色和熟透,即可捞出沥干油,斩块上桌。

 


Fried Pork Belly with Red Preserved Beancurd

Ingredients :
500g skinless pork belly
cooking oil for deep-frying

Marinade A :
2pcs red preserved beancurd
1tbsp red preserved beancurd juice
1tbsp oyster sauce
1tbsp Shaoxing wine
1tbsp sugar
½tbsp soy sauce
some five spice powder
sesame oil

Marinade B :
1 egg
2tbsp plain flour
4tbsp corn flour
1tbsp ginger juice
some water

Method :
1. Wash pork belly and mix well with marinade A for a few hours or overnight . Then add in marinade B and marinate for 30 minutes   .

2. Heat up oil , deep-fry the pork belly until golden brown and cooked . Drain and cut into smaller pieces and serve .

Sunday, 19 February 2017

炸鸡配泰式百香果酱






食谱取自 :  新新饮食 @ 88

炸鸡配泰式百香果酱

材料 :
2 全鸡腿 ( 去骨 )
2杯炸油

腌料 ( 拌匀 ) :
½大匙 蚝油
½小匙 胡椒粉
1小匙 麻油
½小匙

酱料 :
6大匙 泰式辣椒酱
2大匙 辣椒酱
½ 姜花( 切碎)
1 洋葱 ( 切碎 )
2片疯柑叶 ( 切细丝 )
4 百香果肉 ( 挖出果肉 )

裹粉 :
50g 粟粉
1 ( 打散 )
50g 面粉

做法 :
1.将酱料全部加一起拌匀备用。

2.将鸡肉加入腌料拌匀腌20分钟,沾上一层粟粉,再沾上一层蛋液,再沾上一层面粉。

3. 烧热油,放入沾好粉的鸡肉炸至金黄色及熟透,捞起沥干油。

4. 将鸡腿斩块, 配上百香果沾酱即可享用。



Recipe source : YumYum Magazine  @ No. 88

Fried Crispy Chicken with Spicy Passion Fruit Sauce

Ingredients :
2 chicken whole loge ( deboned )
2 cups oil for deep-frying

Marinade ( mix well ):
½tbsp oyster sauce
½tsp pepper
1tsp sesame oil
½tsp sugar

Dipping sauce :
6tbsp Thai chilli sauce
2tbsp chilli sauce
½ ginger flower ( finely chopped )
1 onion ( finely chopped )
2 pieces kaffir lime leaf ( finely shredded )
4 passion fruits ( scooped out the pulp )

Flour for coating :
50g cornstarch
1 egg ( beaten )
50g plain flour

Method :
1. Combine all ingredients for dipping sauce and mix well .

2. Mix chicken with marinades and marinate for 20 minutes . Coat chicken with cornstarch , follow by beaten eggs and then coat with another layer of plain flour .

3. Heat up oil for deep-frying , deep-fry chicken till golden brown and well cooked . Dish and drain .

4. Cut chicken into pieces and serve with dipping sauce .

Sunday, 12 February 2017

虫草花蒸滑鸡 ~ Steamed Chicken with Cordyceps Flowers







食谱取自 : 蒸味道 ,留住营养更健康

虫草花蒸滑鸡

材料 :
40g 干虫草花
2 鸡全腿
1茶匙 花旗泡参片
1汤匙 枸杞

调味料 :
1汤匙 生抽
½茶匙
1汤匙 米酒
1茶匙 玉米粉
3汤匙 清水
盐和胡椒粉调味

做法 :
1. 干虫草花放入清水内泡软肉,洗净沥干。

2. 鸡全腿去皮和骨,洗净沥干,切块,排入蒸碟内备用。

3. 碗内放入虫草花,泡参片和枸杞,加入调味料拌匀。

4. 混合物均匀分布在鸡肉上。

5. 蒸碟放入蒸锅内,以大火蒸30分钟。取出享用。


Recipe source :  Steaming : Retaining Flavours for Healthy Meals

Steamed Chicken with Cordyceps Flowers

Ingredients :
40g dried cordyceps flowers
2 whole chicken legs
1tsp American ginseng slices
1tbsp wolfberries

Seasonings  :
1tbsp light soy sauce
½tsp sugar
1tbsp rice wine
1tsp corn flour
3tbsp water
salt and pepper to taste

Method :
1. Soak dried cordyceps flowers in water until soft , rinse and drain .

2. Skin and bone whole chicken legs , rinse and drain well . Cut into pieces and arrange on a steaming plate , set aside .

3. In a bowl , combine cordyceps flowers , ginseng slices and wolfberries . Add seasonings and mix well .

4. Distribute the mixture evenly over chicken .

5. Place the steaming plate into a steamer and steam over high heat for 30 minutes . Remove and serve .

Saturday, 11 February 2017

泰式美奶滋酥脆排骨 ~ Thai style Mayonaise Pork Ribs




食谱取自 : 多多开伙

泰式美奶滋酥脆排骨

材料 :
500g 排骨 剁块
黄瓜/生菜适量(排盘用)
马铃薯粉适量

腌料 :
2汤匙 木薯粉
1汤匙  生抽 / 酱油  
1茶匙 鸡精粉  ( 我没放 )
1汤匙 蚝油  
胡椒粉适量
1 鸡蛋

汁料 拌匀 :
4汤匙 泰式辣椒酱 
2汤匙 美奶滋 
3汤匙 清水
盐适量

做法 :
1. 排骨用盐抹均匀,1分钟就洗掉,沥干。加入腌料腌制至少4小时以上。

2. 热锅,加入适量的油,将腌制好的排骨一个一个均匀沾上马铃薯粉,下锅大火油炸至熟和金黄色。捞起,沥干油份

3. 倒出多余的油份,趁锅里还有热度,把汁料下锅稍微炒一下。放入排骨,大火快速拌炒片刻至收汁,即可上桌。


Recipe source : dodocook

Thai style Mayonaise Pork Ribs

Ingredients :
500g pork ribs ( cut into pieces )
cucumber / lettuce ( for garnishing )
some potato starch

Marinade :
2tbsp tapioca flour
1tbsp soy sauce
1tsp chicken powder ( I omit it )
1tbsp oyster sauce
some pepper to taste
1 egg

Sauce ( mix well )  :
4tbsp Thai chilli sauce
2tbsp mayonnaise
3tbsp water
salt to taste

Method :
1. Season pork rib with marinade ingredients and marinate at least 4 hours .

2. Coat pork rib pieces with potato starch ( piece by piece ) . Deep-fry in hot oil over high heat until cooked and golden brown, dish out and drain .

3. Leave some hot oil in wok , add in sauce mixture . Stir in pork rib pieces over high heat until well combined and the sauce is absorbed . Dish out , serve at once .