椰汁红烧肉 ~ Braised Pork Belly with coconut cream

 

 

 

食谱取自 ： 新新饮食 , 第83期

 

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：
盐  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
水 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， 第79期

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 .

 

黑糖糕 ~ Steamed molasses cake

 

 

食谱取自 ： 新新饮食 ， 第83期

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6寸x6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， 第83期

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
盐  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
糖  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
糖  1/2大匙
少许黑酱油
水 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 .