Tuesday, 21 March 2017

南瓜豆奶汤圆 ~ Pumpkin Tang Yuan and Grass Jelly in Soya Milk





食谱取自 : 新新饮食 @ 103

南瓜豆奶汤圆

汤圆材料:
200g 糯米粉
100g 南瓜肉 ( 蒸软,压烂 )
70ml
40g 幼糖

材料:
1500ml 豆浆
5大匙 糖
100g 凉粉 ( 切小方块 )
适量炒香花生碎

做法
1. 把汤圆材料拌匀搓成团,分成8g小团,搓圆,放入滚水里,用中小火煮至浮起,煮多2分钟,捞起,待用。

2. 锅里放入豆浆和糖,拌煮至滚,熄火,加入汤圆,享用时加入凉粉和花生碎,即可。

Recipe source : YumYum Magazine @ No . 103

Pumpkin Tang Yuan and Grass Jelly in Soya Milk

Tang Yuan Ingredients :
200g glutinous rice flour
100g pumpkin ( steamed and mashed )
70ml water
40g caster sugar

Ingredients :
1500ml soya milk
5 tbsp sugar
100g grass jelly (cincau)
some toasted peanuts

Method :
1. Tang Yuan: Combine all the ingredients and mix into a dough. Divide into small dough, about 8g each. Round up and blanch in boiling water at medium low heat until floats up. Cook for another 2 minutes. Dish and drain.

2. Put soya milk and sugar into a pot, stir and bring to boil. Remove from heat and serve with grass jelly and toasted peanuts.

Sunday, 5 March 2017

蒜蓉咸鱼鸡翅根 ~ Steamed Chicken Drumettes with Ginger and Salted Fish




食谱取自 : 蒸味道 ,留住营养更健康

蒜蓉咸鱼鸡翅根

材料 :
12 鸡翅根
1茶匙
½ 鸡汤
50g 咸鱼碎 ( 炸香 )

材料 B ( 姜蓉酱 ) :
200g 姜蓉
1茶匙 麻油
2汤匙 花雕酒
1汤匙 生抽
1汤匙 蚝油
1茶匙

装饰配料 :
青葱丝

做法 :
1. 鸡翅根均匀抹上盐,排在蒸碟上,以大火蒸30分钟。取出备用。

2. 姜蓉酱 : 锅内烧热1汤匙油,加入材料B炒香,加入鸡汤煮沸。

3. 把姜蓉酱均匀淋在鸡翅根上。

4. 撒上咸鱼,装饰后趁热享用。

Recipe source :  Steaming : Retaining Flavours for Healthy Meals

Steamed Chicken Drumettes with Ginger and Salted Fish

Ingredients :
12 chicken drumettes
1tsp salt
½ cup chicken stock
50g chopped salted fish ( fried )

Ingredients B ( Ginger gravy )  :
200g grated ginger
1tsp sesame oil
2tbsp Shaoxing wine
1tbsp soy sauce
1tbsp oyster sauce
1tsp sugar

Garnishing :
Shredded spring onion

Method :
1. Rub salt all over chicken drumettes , arrange on a steaming plate and steam over high heat for 30 minutes . Remove and set aside .

2. Ginger Gravy : Heat 1tbsp of oil in a wok , add ingredients B and stir-fry until aromatic . Add chicken stock and bring to boil .

3. Pour ginger gravy over chicken drumettes .

4. Sprinkle salted fish on top , garnish and serve hot  .

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
50g 甜菜脯 (剁碎 )  
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 .