Sunday, 21 May 2017

网油春卷 ~ Pork Spring Roll








食谱取自 :名食谱 @第100期

网油春卷

材料 :
1.2公斤 猪肉碎
60g 葱头仔 ( 剁碎 )
50g 蒜头 ( 剁碎 )
200g 沙葛 ( 剁碎 )
200g 红萝卜 ( 剁碎 )
4片 原味苏打饼 ( 压碎 )
1公斤 猪网油 ( 浸泡,洗净后沥干 )

调味料 :
2大匙 麻油
4大匙 蚝油
1 1/2大匙 酱油 / 生抽
1粒 蛋
1/2小匙 胡椒粉
1/2小匙 五香粉

面糊 ( 拌匀) :
200g 粘米粉
260ml 清水
少许胡椒粉

做法 :
1. 把猪肉碎和其余材料及调味料搅拌均匀,并打起胶质,分出120g等份。

2. 猪网油铺平,加入一份猪肉馅料,卷起;包好。同样步骤完成其余材料 。

3. 把网卷放入预热蒸笼,以大火蒸20分钟至熟,盛起,待冷却。

4. 锅里烧热炸油,把网卷沾上面糊,轻轻加入热油里大火炸至金黄酥脆,盛起,沥油,即可切片上桌。


Recipe source : Famous Cuisine @ No. 100

Pork Spring Roll

Ingredients :
1.2kg minced pork
60g red shallots ( chopped )
50g garlic cloves ( chopped )
200g sweet turnips ( chopped )
200g carrot ( chopped )
4pieces original cream crackers ( crushed )
1kg caul lining ( soaked , rinse and drain )

Seasoning :
2tbsp sesame oil
4tbsp oyster sauce
1 1/2tbsp light soy sauce
1 egg
1/2tsp pepper
1/2tsp five spice powder

Batter ( mix well ) :
200g rice flour
260ml water
pepper to taste

Method :
1. Combine minced pork with the rest of ingredients and seasoning , mix until sticky. Evenly divide into 120g each portion .

2. Lay caul lining on working table , add a portion of pork filling , roll up and wrap well . Repeat to finish the remaining ingredients .

3. Place pork rolls onto steaming plate , steam in a preheated steamer over high heat for 20 minutes until cooked , dish out . Leave to cool .

4. Dip pork rolls with some batter . Deep-fry in hot oil over high heat until golden brown and cripsy ,dish out .Drain well , slice and serve .

Sunday, 14 May 2017

素鱼 ~ Vegetarian Fish






食谱取自 : 娘惹素菜

素鱼

材料 A :
1片 无盐腐皮 (约 10 x 6寸)
1片 海苔片 / 寿司紫菜

材料 B :
6块 豆包
3粒 马蹄(切细)
1/2 茶匙 盐
1/4 茶匙 胡椒粉
2 汤匙 普通面粉
4 汤匙 玉米粉

材料 C ( 面糊,拌匀) :
1汤匙 普通面粉
1汤匙 清水

做法 :
1. 将豆包切至幼细后,倒入碗内,加入其余材料B混合均匀 。

2. 将腐皮摊开在桌上,中间放上海苔片。

3. 将材料B混合物 舀在海苔片上,卷起,然后将腐皮紧紧卷起包着海苔片。将两边腐皮往中央折,用面糊封口。用手压素鱼使之紧实。

4. 素鱼蒸30分钟,取出待至凉透后,切成厚片。


Recipe source : Nyonya Vegetarian Dishes

Vegetarian Fish

Ingredients A :
1 pc unsalted bean curd skin ( about 10 x 6 inches )
1 pc nori sheet / roasted seaweed

Ingredients B :
6 pcs bean curd packets
3 water chestnuts ( finely chopped )
1/2 tsp salt
1/4 tsp pepper
2 tbsp plain flour
4 tbsp corn flour

Ingredients C ( batter , mixed well ) :
1 tbsp plain flour
1tbsp water

Method :
1. Mince bean curd packets until very fine and pour into a bowl . Add the rest of ingredients B and mix well .

2. Lay the bean curd skin flat on a table and place the nori sheet in the centre .

3. Scoop ingredients B mixture on top of nori sheet and roll it up , then roll up the bean curd skin tightly to cover nori sheet . Fold both edges toward centre then seal with batter . Press down vegetarian fish firmly with your hands to compress .

4. Steam vegetarian fish for 30 minutes . Remove and leave to cool completely , then cut into thick slices .





素鸡肉 ~ Vegetarian Chicken Pieces







食谱取自 : 娘惹素菜

素鸡肉

材料 A :
500g 全麦面粉
1 1/2 茶匙 素鸡精粉
1/4 茶匙 胡椒粉
520ml 清水

材料 B :
150g 粘米粉
2 汤匙 面粉
1/4 茶匙 胡椒粉

做法 :
1. 搅拌碗内加入全麦面粉,素鸡精粉和胡椒粉,混合均匀。

2. 加入清水,拌匀成有弹性的面团。待放15分钟。

3. 准备一锅清水,煮沸。用剪刀将面团剪成小块,放入沸水中煮30分钟. 取出沥干。

4. 碗内放入材料B, 混合均匀。加入鸡肉块,拌至均匀沾粉。

5. 锅内烧热油,放入鸡肉块炸至呈金黄色,取出沥油既成。


Recipe source : Nyonya Vegetarian Dishes

Vegetarian Chicken Pieces

Ingredients A :
500g gluten wheat flour
1 1/2 tsp vegetarian chicken seasoning
1/4 tsp pepper
520ml water

Ingredients B :
150g rice flour
2 tbsp plain flour
1/4 tsp pepper

Method :
1. In a mixing bowl , combine gluten wheat flour , vegetarian chicken seasoning and pepper . Mix well .

2. Add water and stir well to form into an elastic dough . Rest dough for 15 minutes .

3. Bring a pot of water to boil . Use a pair of scissors , cut dough into small pieces and drop into boiling water to boil for 30 minutes . Remove and drain well .

4. In a bowl , combine ingredients B and stir well . Add chicken pieces and mix until evenly coated with flour .

5. Heat oil in a wok , add chicken pieces and deep-fry until golden brown . Remove , drain well and ready to be used .


Sunday, 26 March 2017

炸南瓜年糕球 ~ Fried Nian Gao in Pumpkin Balls





食谱取自婉婉午茶

炸南瓜年糕球

材料 :
200g 南瓜泥
20g  细砂糖
100g 糯米粉
1大匙 粘米粉
年糕切丁适量

做法 :
1. 把去皮的南瓜切片,放入锅中蒸熟。

2. 趁热取出已蒸熟的南瓜,压成泥。

3. 把细砂糖倒入南瓜泥中,快速拌匀。

4. 然后把糯米粉慢慢拌入,搓揉至不黏手,合成团即可。

5. 把揉好的南瓜糯米团依个人喜好分割成小团 ,搓圆。再用手压扁成圆片状后,包入切丁年糕一起揉成圆形。

6. 热油锅,以中小火炸至表面金黃色,捞起沥干油即可。



Recipe source : Wan Wan Tea

Fried Nian Gao in Pumpkin Balls

Ingredients :
200g mashed pumpkin
20g caster sugar
100g glutinous rice flour
1tbsp rice flour
some Nian Gao , cut into small cube

Method :
1. Skinned pumpkin and cut into slices . Steam pumpkin until soft .

2. In a big bowl , mash the pumpkin .

3. Add in caster sugar , mix till well combine .

4. Then add in glutinous rice flour , knead lightly to form a smooth dough .

5. Pinch a small piece of dough and roll to form a ball. Flatten the dough and wrap a piece of nian gao in the centre. Lightly roll into a ball.

6. Heat up oil in a wok, with low fire . Put the balls into the wok ,slowly fry until it turned golden brown . Remove and drain excess oil .

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.