Sunday 30 July 2017

南洋芫荽卤花肉 ~ Simmered Pork Belly with Coriander Root in " Nam Yang " style



食谱取自 : 名食谱 @ 第100期

南洋芫荽卤花肉

材料 :
400g 有皮五花肉 ( 切块 )
4粒 熟鸡蛋 ( 去壳 )
60g 蒜瓣
10g 南姜 ( 切片 )
5棵 芫荽头/芫荽根 ( 洗净 )
30g 椰糖 ( 切碎 )
2大匙 食油
600ml 清水

香料 :
1支 桂皮
1粒 八角

调味料 :
1 1/2小匙 五香粉
1/2小匙 胡椒粉
1大匙 酱油
1大匙 黑酱油

做法 :
1. 锅里烧热食,爆香蒜瓣,南姜和芫荽头,加入桂皮和八角继续拌炒香浓.

2. 加入花肉,椰糖碎和调味料,翻炒片刻至花肉转色.

3. 注入清水,大火煮沸 . 加入熟蛋,盖上,改用慢火焖煮45分钟至花肉熟透松软,卤汁浓稠,即可上桌.

Recipe source : Famous Cuisine @ No.100

Simmered Pork Belly with Coriander Root in " Nam Yang " Style 

Ingredients :
400g pork belly with skin ( cut into pieces )
4 hard-boiled eggs ( shelled )
60g garlic cloves
10g fresh galangal ( sliced )
5 stalks coriander root ( rinse )
30g palm sugar / " Gula Melaka " ( crushed )
2tbsp cooking oil
600ml water

Spices :
1 cinnamon stick
1 star anise

Seasoning :
1 1/2 tsp five spice powder
1/2tsp pepper
1tbsp light soy sauce
1tbsp dark soy sauce

Method :
1. Heat cooking oil in a preheated wok to saute garlic , galangal and coriander roots , add in cinnamon stick and star anise , stir until fragrant.

2. Add pork belly , crushed palm sugar and seasoning , stir-fry briskly until the colour of pork is changes .

3. Add water , bring to boil ovet high heat. Add in eggs , cover with lid , reduce to low heat . Simmer for 45 minutes until pork is tender and the gravy is thick , dish out , serve at once .


烧汁排骨 ~ Braised Spare Ribs in Brown Sauce



食谱取自 : 怀念的味道

烧汁排骨

材料 A :
500g 排骨 ( 斩块 )
1个 鸡蛋
1/2茶匙 盐
1茶匙 姜汁
适量木薯粉

材料 B :
1/2茶匙 喼汁 
1/2茶匙 白醋
50g 辣椒酱
50g 茄汁
1茶匙 麻油
1汤匙 糖
2汤匙 清水

材料 C :
1/2个 红甜椒 ( 切碎 )
1/2个 青甜椒 ( 切碎 ) 

做法 :
1. 材料A ( 木薯粉除外 ) 拌匀,腌2小时.

2. 腌好的排骨均匀沾上木薯粉,放入热游中炸熟,沥干备用.

3. 另一个锅内加入材料B拌匀,煮沸.加入排骨炒香.

4. 加入材料C拌炒片刻,上碟.

Recipe source : Memorable Flavours

Braised Spare Ribs in Brown Sauce

Ingredients A :
500g spare ribs ( chopped into pieces )
1 egg
1/2tsp salt
1tsp ginger juice
some tapioca flour for coating

Ingredients B :
1/2tsp Worcestershire sauce
1/2tsp white vinegar
50g chili sauce
50g tomato ketchup
1tsp sesame oil
1tbsp sugar
2tbsp water

Ingredients C :
1/2 red capsicum ( chopped )
1/2 green capsicum ( chopped )

Method :
1. Combine ingredients A ( except tapioca flour ) and mix well . Marinate for 2 hours .

2. Coat marinated spare ribs evenly with tapioca flour and deep-fry in hot oil until done . Drain and set aside .

3. Combine ingredients B in another wok , stir well and bring to boil .Add.spare ribs and stir-fry until fragrant.

4. Add ingredients C and stir-fry for a while . Dish out.




Sunday 23 July 2017

鸡饭粒 ~ Chicken Rice Balls




食谱取自 :舍尖上的马六甲

鸡饭粒

材料 A ( 水煮鸡 ) :
1只 全鸡 ( 1.5公斤)
6瓣 蒜头(拍裂) 
2棵 青葱
3公分厚 姜 ( 切片)
1茶匙 盐
1块 鸡精块或1汤匙鸡汤粉 ( 我没放 )
1根 竹签 ( 封鸡腔用 )
冰水 ( 泡鸡用 )

材料 B ( 鸡饭粒 ) :
3杯 白米 ( 洗净,沥干 )
1/4 杯 糯米 ( 洗净 , 沥干 )
4瓣 蒜头 ( 拍裂 )
3片 姜
4杯 鸡汤 ( 烫鸡水 )
1/2茶匙 盐
3片 班兰叶(一同打结) 

材料 C ( 辣椒酱) :
7条 红辣椒
3条 指天椒
20g 嫩姜 ( 切片 )
8瓣 蒜头
3汤匙 酸柑汁
1/2杯 鸡汤 ( 烫鸡水 )
1/2茶匙 盐
1/2汤匙 糖

材料 D ( 淋将,拌匀) :
400ml 鸡汤 ( 烫鸡水 )
4汤匙 生抽
1汤匙 蚝油
1/2汤匙 麻油
1/2汤匙 糖

装饰配料 :
1/2条 黄瓜 ( 切半圆片 )

做法 : 
1. 水煮鸡 : 全鸡均匀抹上盐,将青葱,蒜头和姜塞入鸡腔内,以牙签封好。

2. 汤锅内注入清水 ( 足以淹过全鸡 ),煮沸。放入鸡,转小火,加盖煮15分钟或至熟。

3. 取出鸡,泡入冰水中一会儿,沥干。将鸡精块加入鸡汤 (烫鸡水)内 。

4. 鸡饭粒 : 平底锅内烧热3汤匙油,炒香蒜头和姜和米,连同班兰叶放入锅内。

5. 加入鸡汤和盐拌匀,像平常煮饭一样煮熟。

6. 当饭煮熟,舀出后趁热拌松,搓成丸状,排在碟上。

7. 辣椒酱 : 材料C放入搅拌机内。搅至细滑。

8. 水煮鸡斩块,淋上淋酱,以黄瓜装饰。配上鸡饭粒和辣椒酱享用。


Recipe source : The Best of Malacca Street Food

Chicken Rice Balls

Ingredients A ( Poached chicken) :
1 whole chicken ( 1.5kg )
6 pips garlic ( bruised )
2 stalks spring onion
3 cm thick ginger ( sliced )
1tsp salt
1pc chicken stock cube ( or 1tbsp chicken stock powder ) - I omit it
1 toothpick ( for sealing chicken cavity )
iced water for soaking poached chicken

Ingredients B ( Chicken Rice Balls ) :
3 cups uncooked rice ( rinse and drained )
1/4 cup glutinous rice ( rinse and drained )
4 pips garlic ( bruised )
3 slices ginger
4 cups chicken stock ( pouching liquid )
1/2tsp salt
3 pcs pandan leaves ( knotted together )

Ingredients C ( chili dipping sauce ) :
7 red chilies
3 bird's eye chilies
20g young ginger ( sliced )
8 pips garlic
3tbsp lime juice
1/2cup chicken stock ( pouching liquid )
1/2tsp salt
1/2tbsp sugar

Ingredients D ( Drizzling sauce , mixed well ) :
 400ml chicken stock ( pouching liquid )
4tbsp light soy sauce
1tbsp oyster sauce
1/2tbsp sesame oil
1/2tbsp sugar

Garnishing :
1/2 cucumber ( sliced semi-circles )

Method :
1. Poached chicken : Rub salt all over the whole chicken . Stuff spribg onion , garlic and ginger into the cavity and seal with a toothpick.

2. Fill a stock pot with water ( enough to cover the chicken ) and bring to boil .Put in chicken , reduce the heat and cover to simmer for 15 minutes.

3. Remove chicken and soak it in iced water for a while . Drain well . Add chicken stock cube to the chicken stock ( pouched liquid ).

4. Chicken Rice Balls : Heat 3 tbsp oil in a pan , then stir-fry garlic ,ginger and rice
till fragrant . Combine wih pandan leaves in a rice cooker .

5. Add chicken stock and salt , stir well and cook as per normal .

6. When the rice is cooked , remove it from the rice cooker . Loosen the rice when it is still hot . Shape it into balls and arrange on a plate .

7. Chili Dipping Sauce : Combine ingredients C in a blender and blend till fine .

8. Chop poached chicken into pieces , top with dizzling sauce and garnish with cucumber slices . Serve with chicken rice balls and chili dipping sauce .



黑椒火蒜蒸花腩片 ~Steamed Pork Belly Slices with Smoked Garlic & Black Pepper



食谱取自 : 名食谱 @ 第100期

黑椒火蒜蒸花腩片

材料 :
300g 有皮五花肉
30g 火蒜瓣(切片)  
1小匙 黑胡椒末
1大匙 绍兴酒
1大匙 清水
适量芹菜末 / 青葱末

调味料 :
1/2 大匙 蚝油
1/2小匙 砂糖
1/2小匙 胡椒粉
1小匙 粟粉
1小匙 黑酱油

做法 :
1. 花肉用沸水烫煮20分钟 ,盛起,冷却后,切片。

2. 将花肉片加入蒜片,黑胡椒末,绍兴酒,清水,粟粉和调味料拌匀,腌渍20分钟。

3. 盛入预热蒸炉,大火蒸20分钟至熟,离火,撒上芹菜/青葱末,即可上桌。


Recipe.source : Famous Cuisine @ No. 100

Steamed Pork Belly Slices with Smoked Garlic & Black Pepper

Ingredients :
300g pork belly with skin
30g smoked garlic cloves ( sliced )
1tsp crushed black pepper
1tbsp Shao Xing wine
1tbsp water
some chopped continental parsley / spring onion

Seasoning :
1/2tbsp oyster sauce
1/2tsp castor sugar
1/2tsp pepper
1tsp corn flour
1tsp dark soy sauce 

Method :
1. Cook pork belly in boiling water over high heat for 20 minutes ,dish out . Leave to cool and sliced .

2. Mix pork belly with garlic , black pepper , Shao Xing wine ,water , corn flour and seasoning , marinate for 20 minutes .

3. Steam pork belly mixture in a pre-heated steamer over high heat for 20 minutes until cooked . Dish out , sprinkle some chopped continental parsley / spring onion . Serve hot .

冬瓜花肉焖老豆腐 ~ Old Bean Curd Simmered with Winter Melon and Pork Belly



食谱取自 : 再次遇见豆腐

冬瓜花肉焖老豆腐

材料 :
3件 自制老豆腐(切块) 
300g 有皮五花肉 ( 切块 )
650g 冬瓜(削皮, 切块)
1球 火蒜
30g 姜片
2大匙 食油
1公升 清水

调味料 :
1大匙 酱油
1/2大匙 蚝油
1大匙 黑酱油
1小匙 砂糖

做法 :
1. 锅里烧热食油,加入姜片以慢火爆香,放入花肉炒香.

2. 加入清水和调味料 ,大火煮沸 .盖上,改用中火焖煮30 ~ 40分钟.

3. 加入火蒜,冬瓜和老豆腐拌匀,继续焖煮至花肉松软入味,收汁即可.


Recipe source : Tempting Tofu

Old Bean Curd Simmered with Winter Melon and Pork Belly

Ingredients :
3 nos homemade old bean curd ( cut into pieces )
300g pork belly with skin ( cut into pieces )
650g winter melon (peeled , cut into pieces )
1 head smoked garlic
30g ginger slices
2tbsp cooking oil
1 litre ( 1000ml ) water

Seasoning :
1tbsp light soy sauce
1/2tbsp oyster sauce
1tbsp dark soy sauce
1tsp caster sugar

Method :
1. Heat cooking oil in a preheated wok to saute ginger over low heat , add in pork belly and stir-fry briskly until fragrant .

2. Add water and seasoning , bring to boil over high heat . Once boiled , cover and simmer over medium heat for 30 ~ 40 minutes .

3. Add smoked garlic , winter melon and old bean curds , simmer again until pork belly pieces are tender and the gravy is almost absorbed . Remove from heat , serve at once .