廊酒焖花腩 ~ D.O.M Braised Pork Belly

 

 

食谱取自 ： Jene Tee

廊酒焖花腩

材料：

花腩肉 500g （切皮，切薄片）
幼糖 2 汤匙

腌料：

廊酒 2 汤匙
生抽 4 汤匙
黑酱油 少许

调味料：
廊酒 1 汤匙

适量清水

做法：

1. 花腩肉以腌料腌2 ~ 3小时。

2. 热油，将糖放入锅内，以小火煮滚变金黄色，加入 (1) 炸至稍微金黄色。加入清水，搅匀盖好，以小火煮30至40分钟.

3. 倒入调味料的廊酒，不断搅拌均匀入味即可。

 

Recipe source : Jene Tee

D.O.M Braised Pork Belly

Ingredients :
Pork belly 500g ( without skin and sliced )
caster sugar 2tbsp

Marinade :

DOM  2tbsp
soy sauce   4tbsp
some dark caramel sauce

Seasoning :
DOM  1tbsp

some Water

Method :

1. Pork belly mix well with marinade and marinate for 2 ~ 3 hours .

2. Heat up oil , add in sugar . Boil until golden brown at low heat . Add in pork belly and fry until golden brown . Pour in water , covered and simmer at low heat about  30 ~ 40 minutes .

3. Add in seasoning and serve with white rice .

 

最酥的黄梨酥 ~ Pineapple Tart

黄梨酥是我最爱的年饼之一哦 !
这款黄梨酥是Sonia大力推荐的 。入口即化的口感，就是我要的口感啦。。。

Sonia … 谢谢你 。

 

食谱取自：Nasi Lemak Lover
( 我做了食谱的两倍分量 ，用了5个小时多才完成这205粒黄梨酥。。。晕 )

黄梨酥

材料：（大约做100粒）

牛油 350g
罐装炼乳 100g
面粉 510g
蛋黄 2粒

蛋黄   1粒（抹皮用）

黄梨馅 700g

 

做法 ：

1. 把牛油和炼乳打发。( 图1 )
                 

 

~ 图1  / picture 1 ~

 

~ 图2  / picture 2 ~

 

2. 鸡蛋一粒接一粒加入，充分搅拌均匀。( 图2 )

3. 筛入面粉，搅拌成一个不粘手的面团。( 图3 )

                  

~ 图3 / picture 3 ~

 

4. 把黄梨馅搓成大约8g的小球, 面团搓成大约10克。( 图4 )

 

                

~ 图4 / picture 4 ~

5. 把面团包入馅料搓圆.  ( 图5 )

                              

~ 图5 / picture 5 ~

6. 弄上花纹后,涂上蛋黄液。( 图6 )

 

                 

 

~ 图6 / picture 6 ~

7. 预热烤箱170度c，烤23分钟或至金黄色。

 

8. 取出放凉，才收入罐里。

 

Recipe source ：Nasi Lemak Lover

( makes 100pcs )

 

Pineapple Tart

Ingredients :
350g butter
100g condensed milk
510g plain flour / all purpose flour
2 egg yolks

2 egg yolks, for egg wash

 

700g Pineapple filling (homemade or store-bought)

 

Method
1. Cream butter and condensed milk till light. ( picture 1 )

2. Add in egg yolk one at a time, and beat until combine.  ( picture 2 )

3. Mix in flour, mix till become a soft and not sticky dough. ( picture 3 )

4. Roll pineapple filling into ball (8g each) and roll dough into ball  about 10g each). ( picture 4 ).

   

5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll . ( picture 5 )

6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush . ( picture 6 )

7. Bake in preheated oven at 170C (fan forced) for 23mins or till golden brown.

8. Cool completely before storing.

 

 

I am submitting this post to Bake Along event, Chinese New Year cookies for the month Jan 2014 organised by Lena from Frozen Wings , Zoe from Bake for Happy Kids and Joyce from Kitchen Flavours 

 

豆豉鱼酱 ~ Black Bean Fish Paste

 

食谱取自 ： Regine Loy

豆豉鱼酱

材料:

蒜茸 1大匙
葱头仔  5粒 (切碎)
指天椒  2条 (切碎)  ( 我没放 )
油  1/2大匙
豆豉鱼 1罐 (鱼肉切碎，油保留)
蚝油 2大匙
酱油   1大匙
糖小匙

 

做法:
1. 将油和豆豉鱼的油倒入锅里烧热，爆香蒜茸和葱头碎，加入指天椒和豆豉鱼炒香，加入蚝油、酱油和糖炒匀,盛起备用。

 

温馨提示:

~豆豉鱼酱放入冰箱收藏。除了可以蒸肉饼，用来蒸鱼、炒菜或配粥也一样美味。

 

 Recipe source : Regine Loy

 

Black bean fish paste

Ingredients :
chopped garlic  1tbsp
5 small onion   ( chopped )
2 bird chillies  ( chopped )
cooking oil  1/2tbsp
black bean fish  1 tin ( finely chopped fish meat , oil reserved )
oyster sauce  2tbsp
soy sauce  1tbsp
sugar   1tsp

 

Method :

1. Heat 1/2tsp of oil and black bean fish ‘s oil , sauté chopped garlic and onion , add in bird chillies and fish meat . Then add in oyster sauce , soy sauce and sugar until well-combined .

Tips :
This fish paste best serve with white rice, steamed fish , meat or porridge . Yummy !

  

 

 

香葱油鸡 ~ Spring Onion Chicken with Sesame Oil

 

食谱取自 ：Nyok Ching Wong

香葱油鸡

材料：
鸡腿  2只
葱段  3棵
姜 3片
盐 半茶匙

调味料：
绍兴酒/花雕酒  2汤匙
鱼露 1汤匙
蚝油 1汤匙
糖  1茶匙
水 100ml
玉米粉半汤匙加1/2汤匙水 ( 用来勾芡 )

麻油 2汤匙

做法：

1. 在锅里放适量的水（要盖过鸡腿）。煮滚之后加入葱段，姜片和盐。

2. 把鸡腿放入沸水里10秒后拿起鸡腿。（这个步骤需重复3次）

3. 然后把鸡腿放入沸水里煮3分钟才熄火，让鸡腿在锅里焖熟45分或至熟.

4. 将所有调味料煮成酱汁。

5. 鸡腿斩件后放在碟上并淋上酱汁。

6. 爆香两汤匙麻油林在鸡腿上面便可上桌.

 

Recipe source : Nyok Ching Wong

Spring Onion Chicken with Sesame Oil

Ingredients :

2 pcs drumsticks
spring onion  3 stalks ( cut into 5 ~ 6cm long )
ginger  3 slices
salt  1/2tsp

Seasoning ( Sauce ) :

ShaoXing wine  2tbsp
fish sauce  1tbsp
oyster sauce  1tbsp
sugar  1tsp
water 100ml
corn flour  1/2tbsp + water 1/2tbsp ( for thickening )

sesame oil 2tbsp

Method :

1. In a pot , add in enough water . Bring to boil then add in spring onion , ginger and salt .

2. Put the drumsticks in boiling water for 10 seconds and take out . ( Repeat this step 3 times ).

3. Cook the drumsticks again for 3 minutes and turn off heat . Let it simmer in the pot for another 45minutes or until cooked .

4. All sauce / seasoning ingredients bring to boil and add in cornflour solution .

5. Cut the drumsticks into pieces and pour over sauce .

6. Saute 2tbsp of sesame oil and pour over the chicken .