Tuesday 21 April 2015

潮州光煎 ~ Teochew Traditional Kwong Chian


食谱取自 Cass  / 厨房角落

潮州光煎

材料(A):
300g 沙葛(芒光)(切丝)
300g 芋头 (切丝)
2 罐头花生(滤干水分)

材料(B):
130g 粘米粉
3汤匙 太白粉 / 粟粉

材料(C):
1 腐皮

调味料:
1 白糖
1汤匙 胡椒粉
1/4茶匙  或适量

1大匙面粉,加入2大匙水调匀 (做成浆糊封口)

做法:
1. 把材料(A)和调味料一起拌均后,再加入材料(B)拌均即成(如太干可加入少许水)。

2.把腐皮剪成 4片 , 1份馅料放在腐皮上,紧紧的卷起,涂抹上面糊封口。

3. 最后把卷好的光煎放入蒸笼里,中火蒸约半小时,取出待冷切成厚块片。

4. 烧热炸油,放入光煎炸至浅金黄色便可捞起再放入热油中炸至金黄色。

小记录:
罐头花生有点咸,所以盐的分量请自行调整。



Recipe source : Cass / 厨房角落
 
Teochew Traditional Kwang Chian
 
Ingredients A :
300g sengkuang ( shredded )
300g yam ( shredded ) 2 tins braised peanuts  ( drain excess water )

Ingredients B  :
130g rice flour
3tbsp corn flour  

Ingredients C :
1 piece beancurd sheet

Seasoning :
1tbsp sugar
1tbsp pepper
1/4tsp salt  ( to taste )

1tbsp flour , mixed with 2tbsp water ( use as glue )

Method :
1.  Mix ingredient A and seasoning together , then add in ingredient B and taste ( if too dry , can add in some water )

2. Cut the beancurd sheet into 4 , put 1 portion of filling on 1 piece of bean curd skin  , wrap up tightly and roll into a baton .Use a little glue to stick up the end .
 
3. Put onto a steaming plate and steam for 30 minutes till firm and cooked . Remove from heat  and leave to cool . Cut slantingly into thick slices .
 
4. Heat up oil for deep-frying  , deep-fry slices till golden brown . Dish and drain . Serve hot  .




酸甜马玲薯 ~ Sweet and Sour Potatoes




 
食谱取自 面子书网友 ~ Chan Wai Kuan
 
酸甜马玲薯
 
材料:
2 马玲薯 (去皮,切块
1 洋葱 切块
1 灯笼椒 (切块
 
调味料 (拌匀
3汤匙 蕃茄酱
2汤匙  酸梅酱
1/2汤匙  
盐适量
100ml
 
做法
1.烧热油,将马玲薯炸至金黄色,备用。
 
2.锅里留少许油爆香洋葱,加入其它材料炒匀,然后加入调味料拌匀即可。
 
Sweet & Sour Potatoes
 
Ingredients :
2 potatoes ( peeled and cut into cubed )
1 onion ( cubed )
1 capsicum ( cubed )
 
Seasoning ( mixed ) :
3tbsp tomato sauce
2tbsp sour plum sauce
1/2tbsp sugar
salt
100ml water
 
Method :
1. Heat up oil , deep-fry potatoes until golden brown . Dish and drain , set aside .
 
2.  Leave some oil in wok and sauté onion until fragrant , then add in other ingredients.  Lastly add in seasoning  and stir-fry until well mixed . Dish up and serve .

炸芋丝 ~ Deep Fried Yam Balls

 
食谱取自在面子书的网友。。。谢谢她的分享。
 
炸芋丝
 
材料:
200g 芋头  ( 刨丝 )
1/2 红萝卜 ( 刨丝 )
2汤匙 糯米粉
50ml
 
调味料:
盐适量
糖适量
胡椒粉适量
 
做法
1.将芋头和红萝卜丝拌匀 然后加入盐,糖,胡椒粉,糯米粉和水将材料粘着。
 
2.烧热油,将于芋丝搓成圆形,放入热油里炸至金黄色。捞起,沥油即可。
 
Deep Fried Yam Balls
 
Ingredients :
200g yam ( shredded )
1/2 carrot  ( shredded )
2tbsp glutinous rice flour
50ml water
 
Seasoning ( to taste ) :
Salt
Sugar
Pepper
 
Method :
1. Mix yam and carrot together , then add in seasoning , glutinous rice flour and water . Mix until well combined  .
 
2. Heat up oil for deep-frying  , deep-fry yam balls till golden brown . Dish and drain excess oil . Serve .
 
 

Friday 17 April 2015

炒粿角 ~ Fried Rice Cake

 
最近在面子书很流行这个用白粥做的炒粿角哦。
有些食谱是用隔夜粥。我在想吃隔夜的粥,对身体不好咧。。。
后来看到Wendy 美女post的食谱,不管啦就用这个吧。。。
 
食谱取自 Wendywendy Woon
 
炒粿角
材料 A
500g 白粥
80g 面粉
100g  粟粉 / 木薯粉
50 ~ 100ml 清水
1茶匙
 
材料 B :
2大匙 蒜茸
半包  甜菜脯
3 鸡蛋 打散
100g 豆芽
50g  韭菜 / 青葱 ( 切段 )
 
调味料 甜咸度请自行调整 ):
生抽适量
黑酱油适量
胡椒粉适量
幼糖适量 如果用abc 甜酱,就不必放糖了)
 
做法
1.取个大碗加入全部材料A,以勺子拌匀成米糊。
 
2.然后倒入已涂了薄油的蒸盘(我用7寸四方盘),放入热水以大火蒸25分钟或至熟(用筷子叉入,没沾粘筷子就表示熟了)。取出,待完全冷却即可切块。( 备注 * 米糊的浓稠度请自行拿捏,别太稀就可以了。)
 
3.  不沾锅里倒入少许油,将整盘已切小块的粿角煎至微黄,盛起备用。
 
4.留少许油在锅里,将蒜茸和半包甜菜脯以小火炒香,倒入蛋液。炒至熟,倒入粿角和调味料(胡椒粉除外)拌炒均匀和上色。
 
5.最后加入豆芽,韭菜/青葱和胡椒粉快炒均匀即可。
 
 
Recipe source : Wendywendy Woon
 
Fried Rice cake
Ingredients A :
500g white porridge
80g all-purpose flour
100g corn flour / tapioca flour
50 ~ 100ml water
1tsp salt
 
Ingredients B :
2tbsp chopped garlic
1/2 packet sweet pickled radish ( chai poh )
3 eggs ( lightly beaten )
100g beansprout
50g chives / spring onion ( cut into section , about 4 ~ 5cm )
 
Seasoning ( to taste  ) :
light soy sauce
dark soy sauce
pepper
caster sugar ( if you are using ABC sweet sauce , may omit it )
 
Method :
1. In a mixing bowl combine all ingredients A , until it become a thick paste .
 
2. Pour into a 7” square pan ( greased with some oil ) and steam over boiling water for about 25minutes  or until cooked  . Cut into small cubes .
 
3. In a non-stick pan , heat oil and fry rice cake till lightly browned and slightly crisp . Drain excess oil and set aside .
 
4. Heat pan with some oil , sauté chopped garlic and sweet pickled radish . Fry till aromatic .Push the pickled radish to the side of the pan and pour eggs into the pan . Allow it to set slightly  , then add in fried rice cake and seasoning  ( except pepper ) . Stir-fry and toss until well combined .
 
5. Finally add in beansprouts , chives / spring onion and pepper . Toss unti well combined . Serve hot  .