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 .

Sunday, 22 January 2017

咖喱素鱼 ~ Curry Vegetarian Mock Fish





食谱取自 : Y3K 美厨食谱 @ No. 94

咖喱素鱼

材料 :
1 素鱼 ( 切小块 )
3 长豆 ( 切段 )
3 羊角豆 ( 斜切 )
1 番茄 ( 切角 )
1 咖喱叶 ( 取叶 )
1汤匙 咖喱酱
1汤匙 浓椰浆

做法 :
1. 锅热适量油 ,投入素鱼炸至金黄色,捞起,摆盘。

2. 保留(1)的油锅,加入长豆,羊角豆,番茄和咖喱叶拉油,捞起。

3. 锅热1汤匙油,炒香咖喱酱及(2),倒入浓椰浆炒匀,淋上(1),即可享用。


Recipe source : Y3K Recipes @ No.94

Curry Vegetarian Mock Fish

Ingredients :
1 piece vegetarian mock fish ( cut into small pieces )
3 long beans ( cut into sections )
3 ladies fingers ( cut into wedges )
1 tomato ( cut into wedges )
1 sprig curry leaves ( use only the leaves )
1tbsp ready curry paste
1tbsp concentrated coconut milk

Method :
1. Heat some oil in a wok . Deep-fry fish pieces till crispy . Remove , drain off oil , place on a platter .

2. In the same oil  , parboil long beans , ladies fingers and tomato wedges . Remove , drain well .

3. In a clean wok , use one spoon of oil to saute curry paste and no (2) , Add in coconut milk , stir well . Pour over no (1) , serve hot  .

Friday, 20 January 2017

椰糖叉烧 ~ Palm Sugar Roasted Pork





食谱取自 : May Kitchen Cottage

椰糖叉烧
材料 :
500 ~ 600g 五花肉 ( 去皮,切条状 )
50g 椰糖
500ml 清水

腌料 :
2大匙 绍兴酒
1小匙 五香粉
4汤匙 生抽
1汤匙 蚝油
1汤匙 黑酱油

做法 :
1. 将花肉和腌料拌匀,腌制4小时或隔夜。

2. 小锅煮滚500ml的清水,加入椰糖和腌好的花肉和酱汁,中小火煮至30~45分钟,煮至酱汁浓稠。
( 我用烤的: 将花肉盛起,放入烤盘里,并把汁留用。预热烤箱180c 盛入烤炉,烤10 ~ 15分钟,再翻另一面烤至花肉熟透及收汁,取出 ,切块,上碟。保留的叉烧汁加入少许清水拌匀,加入椰糖,以小火煮至糖溶,离火。淋在叉烧上,即可上桌。)


Recipe source :  May Kitchen Cottage

Palm Sugar Roasted Pork
Ingredients :
500 ~ 600g skinless pork belly ( cut into strip )
50g palm sugar
500ml water

Marinade :
2tbsp Shaoxing wine
1tsp five spice powder
4tbsp soy sauce
1tbsp oyster sauce
1tbsp dark soy sauce

Method :
1. Combine pork belly with marinade ingredients and marinate for 4 hours or overnight .

2. In a pot bring 500ml water to boil , add in palm sugar , pork belly and marinade sauce . Cook at medium-low heat for 30 ~ 45 minutes and sauce is thicken .
( I use bake version : Dish out pork belly , put in a baking tray and reserve the sauce . Pre-heat oven at 180c , add marinated pork belly . Bake for 10 ~ 15 minutes , turn to other side and continue to bake till cooked or until the sauce is absorbed . Dish out , cut pork belly into pieces , arrange on a serving plate . Mix reserved sauce with some water , add in palm sugar , bring to boil over low heat until sugar dissolve  . Remove from heat . Spoon sauce over the roasted pork . Serve hot . )