Sunday, 25 September 2016

虾米芋头浓汤 ~ Creamy Yam Soup ( Or T’ng )




食谱取自 : 娘惹美食堂

虾米芋头浓汤

材料 A :
300g 芋头 ( 切块, 蒸软,压烂 )
150g 花肉 ( 切丝 )
1 红萝卜 ( 切丝 )
2大匙 虾米 ( 洗净 ,沥干 )
3 香菇 ( 浸软 ,切丝 )
2大匙
1½ liter

调味料  :
小匙
1/2小匙胡椒粉
1小匙 鸡精粉
适量炸蒜油
200g 小白菜( 烫熟 ,装饰用

做法 :
1. 在锅中烧热油,下虾米,香菇和花肉丝爆香,倒入水煮滚。

2. 加入芋泥和红萝卜丝煮至熟,加入调味料,试味。

3. 淋上炸蒜油,倒入深盘,排上小白菜,趁热享用。

Recipe source : Nyonya Deli

Creamy Yam Soup ( Or T’ng )

Ingredients A :
300g yam ( steamed and mashed )
150g pork belly ( shredded )
1 carrot ( shredded )
2tbsp dried shrimps ( washed and drained well )
3 black mushrooms ( soaked and shredded )
2tbsp oil
1½ liter water

Seasoning  :
1½tsp salt
1/2tsp pepper
1tsp chicken stock granules
some fried garlic oil
200g baby green vegetables ( blanched for garnishing )

Method :
1. Heat up oil , saute dried shrimps , black mushrooms and pork belly till fragrant . Pour in water and bring to boil .

2. Add in mashed yam , carrot and bring to boil till well cooked . Add in seasoning and taste .

3. Sprinkle with fried garlic oil , pour into a serving plate , garnish with baby green vegetables and serve hot .

芥辣炸鲜鱿 ~ Fried Wasabi Squid





食谱取自 : 新新饮食 @ 98

芥辣炸鲜鱿

材料 A :
2 鲜鱿鱼 ( 500g )
3 炸油

腌料  :
3小匙 芥辣粉 ( 我用芥辣酱 )
½ 小匙
½
½ 粟粉
做法 :
1. 把鲜鱿鱼洗净,剥去外层薄膜,切块,加入腌料拌匀腌30分钟。

2. 把腌好的鲜鱿鱼裹上粟粉,放入热油里,用中火炸至金黄色。

3. 捞起沥干油,即可上碟。
Recipe source : YumYum @ No. 98

Fried Wasabi Squid

Ingredients A :
2 squids ( about 500g )
3 cups oil for deep-frying

Marinade  :
3tsp wasabi powder ( I used wasabi sauce )
½tsp salt
½ egg
½ bowl cornstarch
Method :
1. Clean the squids and peel off the outer skin . Cut into pieces , mix with marinade and marinate for 30 minutes

2. Coat the marinated squids with cornstarch . Deep-fry in hot oil with medium heat until golden brown .

3. Dish and drain . Arrange onto a serving platter .

Friday, 23 September 2016

自制浓缩桔子汁 ~ Calamansi Lime Juice Concentrate




 

食谱取自 : 盈想人生
 
自制浓缩桔子汁
 
材料 A  :
半公斤 桔子 ( 我用1公斤 桔子 )
2 冰片糖  ( 1 ½包 冰片糖 )
1茶匙
 
用具 :
消毒后沥干玻璃瓶1
 
做法 :
1. 准备1个大盆,里面装满水,加入2茶匙盐。将桔子放在盐水里浸泡10分钟后再过沥清水,轻轻地拥手洗净表皮,沥干水份。
 
2. 用小刀把桔子横切成两半,把种子挖出来,再挤出桔子汁。
 
3. 将挤好的桔子汁倒入小锅中,加入冰片糖,以小火煮至冰片糖完全溶化及浓稠即可熄火 ( 期间记得要搅拌以免 片糖 焦在底部 )
 
4. 待桔子汁完全冷却后,即可装入玻璃瓶,存入冰箱。要喝时,用干净的汤匙舀出3 ~ 4大匙泡热水即可饮用。
 
 
Recipe source :  privatekitchenslife
 
Calamansi Lime Juice Concentrate
 
Ingredients :
500g calamansi limes  ( I used 1kg calamansi limes )
2 packets brown sugar in pieces  ( 1 ½ packets brown sugar in pieces )
1tsp salt
 
Tools :
A clean and dry glass container
 
Method :
1. Soak calamansi limes with a pot of water and 1tsp salt for at least 10 minutes . Rinse it with water and slightly rub the lime skin with hand .Drained and dry the calamansi limes .
 
2. Cut the lime half and remove the seeds , squeeze out the juice  .
 
3. Pour the juice into a small pot , following with brown sugar ,bring it to boil in low heat . Keep stirring the juice until brown sugar dissolve and the juice become thicken . Turn off heat .
 
4. Let the juice cool down , pour into the glass container . Ready to keep in refrigerator . Before serving , dilute 3 ~ 4 tbsp calamansi lime juice concentrate with water to taste and chill thoroughly.

 

 
 

Sunday, 18 September 2016

西兰花酱拌烤鸡扒 ~ Chicken Chop with Mashed Broccoli & Cheese






食谱取自 名食谱 @ 57

腌渍鸡扒

材料 :
6 鸡扒 (全鸡腿 ,去骨 )

腌料 :
小匙  
小匙 柠檬皮屑
小匙 黑胡椒碎末
3小匙 柠檬汁
3小匙 蚝油
3大匙 面粉

做法 :
1. 鸡扒洗净后抹干水分,然后用松肉器把鸡扒拍松。

2. 鸡扒加入所有腌料拌匀 ,腌渍2小时或隔夜,备用。

Recipe source : Famous Cuisine @ No . 57

Marinate Chicken Chop

Ingredients :
6 pieces chicken chop ( chicken whole leg , remove the bone )

Marinade :
1½ tsp salt
1½ tsp grated lemon peel
1½ tsp crushed black pepper
3tsp lemon juice
3tsp oyster sauce
3tbsp plain flour

Method :
1. Rinse chicken chops and pat-dry .Tenderize the chicken chop with a mallet to break the tough fibers .

2. Season the chicken chops with marinade , mix well . Marinate for 2 hours or overnight  .



食谱取自 名食谱 @ 57

西兰花酱拌烤鸡扒

材料:
1 已腌好的鸡扒
适量 Mozarella 芝士丝
少许青葱和芫荽 ( 装饰 )

西兰花酱 :
200g 西兰花
2大匙 特级橄榄油
1大匙 牛油
少许盐
少许鸡精粉

做法
1. 烧热3大匙油,将鸡扒以中火煎熟至两面金黄香浓,盛碟备用。

2. 准备西兰花酱 : 把西兰花先用沸水煮熟至软化,取出,放入搅拌机内,并加入橄榄油和牛油一起捣烂至滑,加入盐和鸡精粉调味 ,盛起备用。

3. 将适量西兰花酱铺在鸡扒上,再撒上少许芝士,盛入预热烤箱以1805分钟至芝士溶化,取出,以青葱和芫荽装饰,即可享用。



Recipe source : Famous Cuisine @ No. 57

Chicken Chop with Mashed Broccoli & Cheese

Ingredients :
1 piece marinated chicken chop
some shredded mozzarella cheese
spring onion and coriander ( for garnishing )

Mashed broccoli topping :
200g broccoli
2tbsp extra virgin oil
1tbsp butter
salt to taste
chicken stock granule to taste

Method :
1. Heat up 3tbsp oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high heat until golden brown and cooked through . Dish up and set aside .

2. To make mashed broccoli , blanch the broccoli in the boiling water until soften . Dish up abd blend in the food processor with olive oil and butter until paste smooth , season with salt and chicken stock granule . Set aside , ready to serve .

3. To assemble , spoon some mashed broccoli on the fried chicken chop and sprinkle some mozzarella cheese on top . Bake in the preheated oven at 180c for 5 minutes or until cheese is melted . Dish up and garnish with spring onion and coriander . Serve at once  .

阿三花肉 ~ Bak Assam ( Nyonya Spicy Char Xiu )





食谱取自 : 梹城娘惹阿嬤私房菜

阿三花肉

材料 :
600g 花肉 ( 洗净,沥干 )

A :
100g 阿三膏 ( 加入250ml水拌匀 ,剂汁 )
3大匙
1小匙

B ( 拌匀 ) :
6 葱头仔 ( 去皮,切片 )
3 指天椒
3大匙 叁峇马来栈  **
4 桔子 ( 挤汁 )

** 叁峇马来栈 ( 捣烂 ) :
4 红辣椒
3 指天椒
1/2大匙 烘香马来栈粉
1/2小匙

做法 :
1. 花肉放入滚水中烫10分钟,捞起沥干,在猪皮上刺洞。

2. 将花肉和A料拌匀,放入冰箱腌隔夜。

3. 将花肉放入锅里,以中小火煮约20分钟或至汁料浓稠。

4. 取出花肉,切成2cm厚块,排放在盘子上。

5. 将材料B铺在花肉上。挤上桔子汁即可享用。

Recipe source : Penang Nyonya A-Ma Secret Recipes

Bak Assam ( Nyonya Spicy Char Xiu )

Ingredients :  
600g pork belly ( cleaned and drained )

A :
100g tamarind pulp ( mixed with 250ml water and squeezed out juice )
3tbsp sugar
1tsp salt

B ( mixed well ) :
6 shallots ( removed skin and sliced )
3 chilli padi ( diced )
3tbsp sambal belacan **
4 calamansi lines ( squeezed out juicr )

** Sambal Belacan ( pounded ) :
4 red chillies
3 chilli padi
1/2tbsp toasted belacan powder
1/2tsp sugar

Method :
1. Cook pork belly in boiling water for about 10 minutes . Dish and drain  . Prick some holes onto the skin.

2. Combine pork belly with A and put into fridge . Marinate overnight .

3. Cook the pork belly in a wok using medium low heat for about 20 minutes or until the gravy is very sticky .

4. Dish up , cut pork belly into 2cm thick slices and arrange onto a serving platter .

5. Spread B on top of pork belly and drizzle with calamansi juice before serving  .