Monday, 30 December 2013

椰汁红烧肉 ~ Braised Pork Belly with coconut cream




 


 
 
食谱取自 新新饮食 , 83
 

椰汁红烧肉

材料:
700g 花肉,切厚块
2杯炸油
6粒葱头仔,去皮,切片
4瓣蒜头,去皮,切片
1粒八角
3cm桂皮

腌料:
  1/2小匙
少许胡椒粉
1大匙粟粉

 
调味料:
1大匙生抽
1小匙黑酱油
1小匙糖
500ml
椰浆  100ml


做法

1.花肉加入腌料拌匀,放入热游炸至金黄色,捞起沥干油分。

2.留2大匙油爆香葱头仔和蒜头,加入猪肉和调味料煮滚。

3.转小火继续焖煮40分钟,即可上碟享用。

 

Recipe source : YumYum @ No.83

Braised Pork Belly with coconut cream

Ingredients :
700g pork belly , sliced thickly
2 cups oil for deep-frying
6 shallots , peeled and sliced
4 cloves garlic, peeled and sliced
1 star anise
3cm cinnamon stick

 
Marinade :
1/2tsp salt
dash of pepper
1tbsp cornstarch

Seasoning :
1tbsp light soy sauce
1tsp dark soy sauce
1tsp sugar
500ml water
100ml coconut milk

Method :

1. Combine pork belly with marinade and mix well . Deep-fry in hot oil until golden brown . Dish and drain .

2. Leave 2tbsp oil in wok , sauté shallots and garlic until aromatic . Add pork belly , seasoning and bring to boil .

3. Lower the heat and simmer for 40minutes . Dish up and serve .

 

薰衣草富士蛋糕 ~ Lavender Fuji Cake








 
 
食谱取自: 名食谱, 79

薰衣草富士蛋糕

材料:
3个鸡蛋
细砂糖  80g
普通面粉  150g
发粉  1/2小匙
薰衣草  2小匙
溶化牛油  60g
鲜奶油  60g

装饰
糖粉  200g
柠檬汁  2 ~ 4大匙
糖粉 1大匙

 
做法

1.预热烤箱180度,准备几个模型,涂上油,备用。

2.将鸡蛋和砂糖打发至松白,加入筛过面粉,发粉和薰衣草。然后拌入溶化牛油和鲜奶油成面糊。

                  




3 把面糊舀入模型里,盛入烤箱烘约20 ~ 25分钟至熟。取出,待冷却。

4 装饰 将糖粉和柠檬汁调制好,即可挤在蛋糕顶瑞,洒上糖粉,即可。

                 


 
Recipe source : Famous Cuisine @ No. 79

Lavender Fuji Cake

Ingredients :
3 eggs
caster sugar 80g
plain flour 150g
baking powder 1/2tsp
dried lavender 2tsp
melted butter 60g
fresh cream 60g

Garnishing :
icing sugar 200g
lemon juice  2 ~ 4tbsp
icing sugar 1tbsp
 
Method :

1. Preheat oven to 180c , grease some muffin moulds .

2. Beat eggs and sugar until light and fluffy . Fold in sifted flour , baking powder and lavender , then fold in melted butter and fresh cream to forms batter .

3. Spoon batter into moulds . Bake in oven for 20 ~ 25 minutes or until done . Leave to cool .

4. To make garnishing : Stir icing sugar and lemon juice . Spoon on top of each cake . Dust with icing sugar and serve .

 

Friday, 27 December 2013

黑糖糕 ~ Steamed molasses cake





 
 
食谱取自 新新饮食 83

黑糖糕

材料:
150g 粘米粉
100g 黑糖
320g 温水
1小匙即溶干酵母
1/2小匙发粉
1小匙油

做法

1.粘米粉,黑糖和温水搅拌至完全溶解,然后以小火煮至微微浓稠,待冷。

2.加入即溶干酵母和发粉拌匀,休息2小时。

3.加入油拌匀,倒入6x6寸模型中。

4 大火蒸25分钟即可取出,待冷脱模,切块享用。

 

Recipe source : YumYum @ No.83

Steamed molasses cake

Ingredients :
150g rice flour
100g molasses sugar
320g warm water
1tsp instant dry yeast
1/2tsp baking powder
1tsp oil

 
Method :

1. In a mixing bowl , combine rice flour , molasses sugar and warm water . Stir until the sugar has dissolved . Cook over low heat until slightly thick  . Remove and leave to cool .

2. Add in yeast , baking powder and mix well . Rest for 2 hours .

3. Add in oil , stir well and pour into a 6” X 6” steaming tray .

4. Steam over high heat for 25minutes . Remove and leave to cool . Remove from mould , cut into pieces and serve .

 

酸甜沙葛排骨 ~ Sweet & sour spare ribs with jicama



 


 
 
食谱取自 新新饮食, 83

酸甜沙葛排骨

材料 A :
500g 排骨 ,砍块
粟粉 100g
蒜茸  1/2大匙

材料 B :
沙葛 200g , 去皮,切块
  1/4小匙
粟粉 50g
 

腌料:
蚝油  1大匙
生抽   1/2大匙
胡椒粉   1/4小匙
麻油  1小匙
  2小匙

 
调味料:
番茄酱 3大匙
辣椒酱  2大匙
生抽  1/2大匙
酸柑汁 1大匙  ( 我用酸梅酱 )
胡椒粉   1/4小匙
  1/2大匙
少许黑酱油
100ml


做法

1 排骨加入腌料拌匀,腌2个小时。

2 烧热炸油,沙葛加入盐拌匀,加入粟粉拌匀。放入热油炸至微黄色,捞起备用。


 
3.排骨裹上粟粉,放入热油炸至金黄色,捞起沥干油分。

4 留油1大匙,爆香蒜茸,加入排骨和调味料炒匀。最后加入沙葛炒匀。便可盛起享用。

 

 
Recipe source : YumYum @ No.83

Sweet & sour spare ribs with jicama

Ingredients  A :
500g spare ribs, cut into pieces
cornstarch 100g
chopped garlic  1/2tbsp

Ingredients B :
200g jicama , peeled and cut into pieces
1/4tsp salt
cornstarch 50g

 
Marinade :
1tbsp oyster sauce
1/2tsp light soy sauce
1/4tsp pepper
1tsp sesame oil
2tsp sugar

 
Seasoning :
3tbsp tomato sauce
2tbsp chilli sauce
1/2tbsp light soy sauce
1tbsp lime juice ( I replaced with sour plum sauce )
1/4tsp pepper
1/2tbsp sugar
a little dark soy sauce
100ml water

 
Method :

1.  Combine spare ribs with marinade and season for 2 hours .

2. Heat up oil for deep-frying . Combine jicama with salt and then mix with cornstarch . Deep-fry in hot oil until golden brown. Dish and drain .

3. Coat marinade spare ribs with cornstarch . Deep-fry in hot oil until golden brown . Dish and drain .

4. Leave 1tbsp oil in wok and sauté chopped garlic until aromatic . Add in spare ribs , seasoning and stir-fry until well mixed . Lastly , add jicama and stir well . Dish up and serve .

 

 

 

Thursday, 26 December 2013

满地黄金(包菜卷拌南瓜汁) ~ Cabbage roll with pumpkin gravy







食谱取自 Ah Tee Kitchen
我做了少许更改

满地黄金包菜拌南瓜汁

材料 A :
沙葛1/2, 刨丝
红萝卜1, 刨丝
西芹2, 切幼片
木耳[手掌大小]1, 浸软切丝

材料B :
猪肉碎, 200g
虾仁8, 剁丁
**用少许花雕酒, 麻油, 酱油和胡椒粉腌制20分钟**
蒜米1/2大匙, 姜末1茶匙

材料C :
包菜1
青葱适量

**青葱和包菜整颗放入滚水煮个5分钟, 才一片片的撕下备用**

调味: Seasoning
1/4茶匙
味精1/4茶匙
酱油1大匙
胡椒粉适量

南瓜汁

材料:
南瓜  200g 蒸熟,压成泥
300ml  ( 我用上汤 )
杞子 半小匙
盐适量
半大匙粟粉+1大匙水(勾芡

做法 :

1.  烧热2大匙的油, 炒香蒜米和姜末, 再放入其余B翻炒直猪肉熟透.

2. 加入A和调味料, 3分钟即可.

                               

3. A+B包入C, 用青葱绑起来,放入预热蒸锅蒸5分钟即可.

4.南瓜汁 南瓜泥,水和杞子放在锅里,中火煮至滚。加入盐调味。最后以粟粉水勾芡。


Recipe source : Ah Tee Kitchen
( with minor adjustment )

Cabbage roll with pumpkin gravy

Ingredients A :
1/2 jicama  ( grated )
1 carrot  ( grated )
1 Chinese celery , sliced thinly
1 black fungus , soaked and sliced thinly

Ingredients B :
minced meat  200g
shrimp 8 pieces , diced
** Marinade 20minutes with some Shaoxing chinese wine, sesame oil and pepper .**
chopped garlic  1/2tbsp
chopped ginger  1tsp

Ingredients C :
1 cabbage
spring onion
** Blanch cabbage and spring onion in boiling water about 5minutes , then tear off piece by piece  ( for cabbage only )**

Seasoning :
salt  1/4tsp
MSG / ajinomoto  1/4tsp
soy sauce  1tbsp
pepper

Pumpkin gravy

Ingredient :
pumpkin 200g ( steamed and mashed )
water / stock   300ml
Chinese wolfberries 1/2tsp
salt
corn flour 1/2tbsp + 1tbsp water ( cornstarch water )

Method :

1. Heat pan with 2tbsp of cooking oil  , sauté chopped garlic and ginger . Then add in ingredient B , until cooked .

2. Add in ingredient A and seasoning , stir –fry about 3minutes .

3. Wrapping : Put ingredient A & B in  the middle of the cabbage . Roll it become slightly long shape . Tie it with spring onion . Steam for 5 minutes .

4. Pumpkin gravy : Put mashed pumpkin water and chinese wolfberries  in a saucepan . Bring to boil , add in salt and thicken with cornstarch water . Serve with steamed cabbage roll  .