淋面 ~ Lam Mee

 

 

 

食谱取自 ： Ah Tee kitchen

 

 

材料 ：

鸡胸肉+江鱼仔高汤 600ml  （ 我用猪骨+鸡骨 ）
鸡肉丝适量
葱酥油 适量
猪油 适量
葱花 适量
芽菜 100g
虾仁 15只 (去上衣, 撒上少许盐和胡椒, 煎熟备用)
鸡蛋 1/2 颗 , 打散
勾芡粉水 ( 5大匙蜀粉+12大匙清水)

 

调味 ：
蚝油 1 大匙
黑酱油 1 大匙
生抽 2 大匙
胡椒粉 少许
冰糖 2 小颗 ( 让汤汁更有光泽 )
猪油 1/2大匙
蒜酥油 1大匙
盐适量 ( 建议先试味, 才决定加入或否! )

 

做法 ：

1. 上汤煮滚, 把所有调味料加入, 慢速加入勾芡水

2. 浓稠时才加入鸡蛋, 慢速搅拌弄成蛋花即可

3. 烫好面或粿条, 芽菜

4. 先铺上芽菜, 面条, 淋上酱汁, 铺上鸡丝, 虾仁, 少许猪油渣, 蒜葱酥和葱花即可开餐。

Recipe source : Ah Tee kitchen

Lam Mee

Ingredients :

Chicken breast  + anchovy stock 600ml
Shredded chicken meat
Garlic oil
Lard
Spring onion , chopped
Bean sprout 100g
Prawn 15pieces ( shelled , marinade with some salt and pepper ,
Egg  1/2 , beaten
5 tbsp corn flour + 12 tbsp water  , for thickening

 

Seasoning  :
Oyster sauce  1tbsp
Dark soy sauce  1tbsp
Soy sauce  2tbsp
Pepper
Rock sugar  2pieces
Lard   1/2tbsp
Garlic oil  1tbsp
Salt

 

Method :

1. Bring stock to boil , add in all seasoning , and  add in thickening mixture .

2. When the stock become thick add in beaten egg .Stir well  .

3.  Blanch noodles and bean sprout .

4. Place some bean sprout , noodles into a bowl . Ladle around 1.5 cups of broth over and top with  shredded chicken meat  , prawn , lard , garlic oil and spring onion . Serve with chilli sauce .

 

 

 

 

 

菲律宾焖猪肉 ~ Pork Menudo

食谱取自 ：Adora's Box

菲律宾焖猪肉

材料：

猪肉  600g
甜椒粉  1茶匙
酱油  1汤匙
黑胡椒粉    1/4茶匙
酸柑半粒，取汁
橄榄油  2汤匙
蒜茸  1汤匙
洋葱 1 ~ 2粒 ，切片
番茄酱  2汤匙
葡萄干  2汤匙
马铃薯   200g , 切块
红色灯笼椒  1/4杯，切成三角形
糖  1汤匙
盐适量

 

做法 ：

1． 猪肉切成长形（2" x 1" x 1/4" ）。在碗里，加入肉片，甜椒粉，酱油 ，黑胡椒粉和酸柑汁。搅拌均匀。腌至少30分钟。

2．烧热油，爆香蒜茸。加入洋葱和盐，把洋葱片炒至软  。加入猪肉片，大火炒至汁收干。

3． 加入番茄酱，葡萄干和水。加盖，肉片以中小火焖至熟（大概1小时。焖的时候可以加入适量的水）。

4． 加入马铃薯，红色灯笼椒和糖。加盖，再煮至马铃薯熟。

5．最后加入适量的盐调味。

 

 

Recipe source : Adora's Box

Pork Menudo

Ingredients:

600g pork meat (shoulder or butt)
1 tsp  good quality pimenton dulce (smoked sweet paprika)
1 tbsp soy sauce
1/4 tsp ground black pepper
juce of 1 calamansi or half a lime
2 tbsps  olive oil
1 tbsp crushed garlic
1 large or 2 medium onions, sliced
2 tbsps  tomato puree (tomato paste)
2 tbsps sultanas or raisins
200g  potatoes, cut into rectangular chunks
1/4 cup sweet red pepper, cut into triangles
1 tbsp sugar
salt to taste

 

Method :

1. Cut the pork meat into rectangular pieces, roughly, 2" x 1" x 1/4". Put the meat in bowl and add the pimenton, soy sauce, black pepper and calamansi or lime juice. Mix thoroughly and leave to marinade for at least half an hour.

 

2. Heat up a sauté pan, medium heat. Add the olive oil, then the garlic and sauté until golden brown. Add the onions and a pinch of salt. Sauté until the onions are translucent. Add the seasoned pork and turn the heat up. Fry until the pork is sealed and the mixture is dry.

3. Add the tomato puree and stir. Cook until most of the liquid evaporates. Add the sultanas or raisins. Push the mixture to one side and add the water, taking care not to wash off the caramelization on the pork. Push the mixture to cover the bottom of the pan. Put the cover on and simmer on very gentle heat until fork tender. Stir the mixture from time to time and add 1/2 c. of water as needed. This swill take about an hour.

4. Add the potatoes, sweet pepper and sugar. Stir, put the cover on and cook until the potatoes are done.

5. Season with salt to taste. The finished dish should have a thick sauce.

 

 

 

蔓越莓奶油乳酪扁面包 ~ Cranberry Cream Cheese Bun

 

 

 

 

 

这个面包的水分蛮多哦！面团很黏手，还好到最后也难不到我。。nyek nyek nyek 。。。

食谱取自 : @Kokken , Nasi Lemak Lover & Min's blog

蔓越莓奶油乳酪扁面包  

( 可做出9个圆形扁面包）~ 我做7 个

材料A ：

高筋面粉300g
细糖36g
盐1/2tsp
奶粉 18g
酵母 4g

 

材料B ：
冰水180g
全蛋 24g

 

材料C ：
奶油 48g

 

材料D :
蔓越莓干  40g

 

馅料 ：
奶油乳酪 160g
细糖 40g

* 把以上材料混合， 稍微搅拌均匀备用。

 

做法：

1. 把 A 材料混合， 加入材料B 搅拌均匀， 搅拌至面团有弹性。

2. 加入材料C 继续搅拌， 至可拉出薄膜。最后加入蔓越莓干。

3. 盖上保鲜膜发酵60分钟。

4. 排气， 分割成每个50克，滚圆，再松弛15分钟。 （ 我分割成每个100克）

5. 把面团杆开， 包入馅料， 滚圆。 

6. 把滚圆后的面团排在烤盘， 在上面再压上另一个烤盘。

7. 最后发酵60分钟。

8. 送入烤箱，以210’C 烘烤12分钟。

 

Cranberry Cream Cheese Bun

Ingredient A :

Bread flour  300g
Castor sugar  36g
Salt  1/2tsp
Milk powder  18g
Instant yeast  4g

 

Ingredient B :
Cold water  180g
Egg  24g

Ingredient C :

Butter  48g

Ingredient D :

Dried cranberry  40g

Filling :

Cream Cheese  160g
Castor sugar  40g

* Beat cream cheese and castor sugar till well-mixed. Store in fridge before use.

 

Method :

1. Mix ingredients (A) together. Using a stand electric mixer, add in ingredient (B) gradually, knead till they form a dough.

2. Add in (C) and continue kneading till the dough does not break when pulled to perform window test.Then add in (D) .

3. Place the dough in a oiled-bowl and let it proof for around 1 hour.

4. Divide the dough to 50g each, roll into a round ball, and let it proof for another 15 minutes.

( mine was 100g each )

5. Flatten each ball and roll out into a circle with a rolling pin, put some fillings and cranberries in the center and wrap to form a ball.

6. Spaced out the dough on the baking tray and press down the dough by putting a baking sheet on top of them. 

7. Proof again for 60 minutes.

8. Bake in preheated oven at 210'C for 12 minutes.

 

 

 

 

 

辣椒沾酱 ~ Chilli dipping sauce

食谱取自 ： Angelic Heart

辣椒沾酱

材料：

80g 小辣椒 ( 切小段 )
80g 蒜 （如果不喜欢蒜味太重，可减少蒜，增加小辣椒）
4-5 条红辣椒 ( 切小段，不用去籽 )
8-10 粒酸柑 （可依个人喜好或酸柑的大小来增减分量）
1tsp 细糖
1/2tsp 盐

 

做法：

1. 蒜去皮。酸柑切半，挤酸柑汁，用过沥网沥掉种子。

2. 除了糖和盐，将全部材料放进料理机或blender 搅至幼细。

3. 加入糖和盐，再多搅一回，试味。觉得不够味，可多加酸柑汁，糖或盐。

4. 收进干净的玻璃罐里，冷藏，可收大概两个月.

Recipe source : Angelic Heart

Chilli dipping sauce

Ingredients :

Chilli padi 80g ( cut into small pieces )
Garlic 80g
4 ~ 5 red chillis  ( cut into small pieces, with seeds  )
8 ~ 10 lime
Sugar 1tsp
Salt  1/2tsp

 

Method :

1.  Garlic remove skin . Lime cut into half , squeeze out juice . Set aside .

2. All ingredients (except sugar & salt ) mix well and blend until  smooth .

3. Add in sugar and salt . Can add in more lime juice , sugar or salt to suit your taste .

4. Keep in clean glass canister . This dipping sauce can keep for 2 months .