洛神花茶 / 果酱 ~ Roselle Juice / Jam

洛神花茶 / 果酱

材料：

新鲜的洛神花
石蜂糖适量
柠檬汁适量
水适量

做法 ：

1. 将去籽的洛神花洗干净。煮滚一锅水，加入洛神花瓣，小火煮约40分钟. 把洛神花渣过滤，然后把这些渣放进一个小锅里，适量加些冰糖和柠檬汁，以小火边熬煮边搅拌至浓稠或煮至水分稍微收干即可装入干净和消毒了的玻璃瓶子里收藏。冷却后放入冰箱冷藏。

2. 把过滤出来的洛神花茶，加些冰糖  /糖浆调味，就可以喝了。

Roselle Juice/ Jam

Ingredients :
fresh roselle petals ( calyx )
honey rock sugar ( sweetness adjust to your taste )
lemon juice
water

Method :

1. Wash the red flashy calyx till clean and deseed . Bring water to boil , add in roselle petals and boil over low heat for 40 minutes , strained to get home-made roselle juice . In another pot , boil the residue at low heat with honey rock sugar and lemon juice , keep stirring to avoid burnt and until jam gels up . Store jam in sterilized glass jar . Always refrigerate jam as homemade jams are without preservatives

2. Dilutes the juice, add a little bit of rock sugar / syrup for a lovely roselle juice.

蒜香烤排骨 ~ Baked Spare Rib with Garlic Barbecue Sauce

食谱取自 ：女人味

蒜香烤排骨

材料：

2支（约400g ）排骨（切成4寸长）
4片 生姜

烧烤酱 （拌匀 ） ：

6粒 蒜瓣 （剁茸）
4大匙 番茄酱
2大匙 辣椒酱
3大匙 蚝油
2滴  黑酱油
1小匙 绍兴酒

做法 ：

1. 预热烤箱180c.

2. 锅里注入适量清水, 加入姜片，大火煮沸，放入排骨灼烫3分钟。盛出，沥干水份。

3. 排骨用烧烤酱涂抹均匀，排上烤架，盛入预热烤箱烤25分钟至收汁。

4. 取出，再把排骨烧烤酱涂抹均匀。继续烤至熟透及金黄，即可盛起，上桌。

Recipe source : Marvelous Ladies Creations

Baked Spare Rib with Garlic Barbecue Sauce

Ingredients :

2 stalks ( about 400g ) spare ribs ( cut into 4 inches length )
4 sliced fresh ginger

Barbecue Sauce ( mix well ) :

6 cloves garlic ( chopped )
4tbsp tomato sauce
2tbsp chilli sauce
3tbsp oyster sauce
2 drops dark soy sauce
1tsp Shaoxing wine

Method :

1. Preheat oven at 180c.

2. In a wok , add some water and ginger slices , bring to boil over high heat . Add spare ribs , blanch for 3 minutes , dish up and drain .

3. Rub all over spare ribs with barbecue sauce mixture , arrange onto a baking rack . Bake in preheated oven for 25 minutes till sauce is almost absorbed .

4. Remove from oven , and brush the spare ribs with some barbecue sauce  , continue bake until cooked through and golden brown . Dish out , serve at once .

This post is linked to Cook-Your-Books # 25 , hosted by Joyce from Kitchen Flavours .

 

                                   

奶油蒜蓉抹酱~ Garlic Herb Butter spread

 

 

奶油蒜蓉抹酱

材料：

250g 奶油（ 室温回软 ）

1粒 蒜（ 切碎 ）
1包 Italian Parsley ( 切碎 )
盐和柠檬汁适量

做法 ：

1. 将全部材料拌均匀后用保鲜膜包好，卷起以形成圆筒状，两端绑紧。

2.放入冰箱冷藏。要用时切片即可。

  

Garlic Herb Butter spread

Ingredients :

250g butter (  room temperature )

1 garlic ( minced )
1 packet Italian parsley ( chopped )
some salt and lemon juice

Method :

1. Mix all ingredients until well combined . Transfer the the garlic herb butter onto a sheet of plastic wrap, roll up to form a cylinder shape. Twist both ends tight and keep it in the refrigerator.

2. Put in the refrigerator  . They are ready to use when the butter becomes cold and solid.

巧克力布朗尼 ~ Chocolate Brownies

 

食谱取自 ： 500 Delicious delights

巧克力布朗尼

材料：

115g  无盐奶油 ( 切块 )

100g  巧克力 （ 切碎 ）

2粒  蛋

45g 可可粉

2个 蛋

175g  细砂糖

1/2tsp  香精

55g  特幼面粉 / 蛋糕粉 （过筛 ）

25g  可可粉 （ 过筛 ）

40g  核桃 （ 切碎 ）

巧克力豆适量

做法 ：

1. 预热烤箱200度。在18cm / 7寸的方模里铺上蛋糕纸。

2. 巧克力碎和奶油以小火融化，离火，待冷，备用。

3. 细砂糖和香精加入蛋里，用搅拌机搅拌至泛白，再把（2）倒入混拌均匀。

4. 最后拌入面粉和可可粉。轻轻的搅拌均匀。将一半的面糊倒入模型里，再洒上核桃碎。将剩余的面糊倒入，再把巧克力豆洒在面糊表面。

5. 放入预热烤箱，烤约30 ~ 35分钟即可。

 

Chocolate Brownies

Ingredients :

115g lightly salted butter ( cut into pieces , plus extra for greasing )

100g plain chocolate ( roughly chopped )

2 eggs

175g granulated sugar

1/2tsp vanilla extract

55g plain flour ( sifted )

25g cocoa powder ( sifted )

40g  walnuts ( roughly chopped )

some chocolate chips

Method :

1. Preheat oven to 200c . Grease and line an 18 cm / 7-inch shallow , loose-based square cake tin .

2. Put the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water and heat until melted . Leave to cool  slightly .

3. Put the eggs , sugar and vanilla extract in a  bowl and beat with an electric hand-held mixer until the mixture begins to turn frothy or fluffy and light in colour . Stir in the chocolate mixture till combined .

4. Add in flour and cocoa powder . Stir gently , then pour half of the batter into the prepared pan, sprinkle half of the walnuts . Pour the rest of the batter into the pan and sprinkle with the rest of the walnuts.

5. Bake for 30-35 minutes, or until the top is dry and when using the toothpick insert in the middle, the crumbs will be a bit moist. Let it cool completely . Cut into squares and serve .

This post is linked to Cook-Your-Books # 25 , hosted by Joyce from Kitchen Flavours .

 

                                   

 

咸蛋金瓜 ~ Pumpkin with Salted Eggs

 

咸蛋金瓜

材料 ：

600g 金瓜 （ 切块状 ）

3颗  咸蛋黄（ 蒸熟，压碎备用）

3颗  咸蛋白

20片 咖哩叶

4条 小辣椒

面粉适量

2大匙 奶油

4粒 小葱头 （ 剁碎 ）

调味料 ：

盐和糖适量

做法 ：

1．把金瓜沾上蛋白后，放入面粉里滚一滚。

2．锅里烧热油，放入金瓜炸至金黄色，捞起备用。

3．热锅，加入奶油，小葱头碎，咸蛋黄碎，咖哩叶和小辣椒爆炒至起泡泡，加入炸好的金瓜一起炒。

4．加入盐和糖稍微翻炒即可上桌。

 

 

Pumpkin with Salted Eggs

Ingredients :

600g pumpkin ( cut into pieces )

3 salted egg yolks ( steamed and mashed )

3 salted egg whites 20 pieces curry leaves

4 chili padi

some plain flour

2tbsp butter

4 shallots ( chopped )

Seasoning :

salt and sugar

Method :

1. Coat pumpkin with salted egg whites and follow by plain flour .

2. Deep fry in hot oil till golden brown . Dish and drain .

3. Heat up wok with butter , add in chopped shallots , salted egg yolks , curry leaves and chilli padi . Stir –fry until fragrant , then add in fried pumpkin .

4. Add in salt and sugar , stir-fry until well mixed . Dish and serve  .

 

 

I'm submitting this post to the Best Recipes for Everyone July 2015 Event (Theme: I have a date with "Pumpkin") organized by Fion of XuanHom's Mom and co-hosted by Rachel.

 

                                         

蜜糖桔子柠檬水~ Honey with Calamansi and Lemon

 

食谱取自 ： 老妈子

蜜糖桔子柠檬水

材料：

20粒 桔子

2粒 柠檬

蜜糖水适量 （ 蜜糖+水搅拌均匀 ）

冰块

做法 ：

1. 桔子和柠檬榨成汁。

2. 将（1）倒入玻璃水瓶/杯里，加入蜜糖水和冰块，即可。

 

Honey with Calamansi and  Lemon

Ingredients :

20 calamansi

2 lemons

honey juice ( honey + water , mix well )

Method  :

1. Squeeze the juice of calamansi and lemon .

2. Pour into a glass or jar, add  honey juice , ice and stir well . Serve .

京都梅肉 ~ Fried Pork Tenderloin with LP sauce

食谱取自 ： May Chong

京都梅肉

材料：

梅肉（ 份量自己喜欢 ）
蒜茸适量
辣椒干适量 （ 我没放 ）
粟粉适量

腌料：

南乳
五香粉
绍兴酒
生抽
糖
麻油

调味料：

水
糖
急汁 （ Lea &Perrins  酱汁 ）
番茄酱
黑酱油 （ 少许 ）

做法 ：

1．梅肉用腌料腌数小时。

2．沾上粟粉，热油炸至熟透，捞起备用。

3．锅里留少许油，爆香蒜茸和辣椒干，加入调味料煮滚。把梅肉倒回锅内拌炒至收汁，即可上桌。

Fried Pork Tenderloin with LP sauce

Ingredients :

300g pork fillet / pork tenderloin ( cut into thick slices ) 
some chopped garlic
dried chillies ( I omit it )
corn flour
chopped spring onion

Marinade   :

fermented beancurd
five spice powder
Shaoxing wine
light soy sauce
sugar
sesame oil

Seasoning ( mix well ) :

water
sugar
Lea & Perrins sauce
tomato sauce
a few drops dark soy sauce

 

Method :

1. Marinate pork fillet with marinade ingredients for few hours .

2. Coat marinated pork fillet with some corn flour , deep-fry in hot oil until cooked and golden brown over medium heat . Dish out and drain  .

3. Heat up some oil  iin a preheated wok , sauté chopped garlic and dried chillies , then add in seasoning .Bring to boil  and add in pork fillet . Stir-fry until the gravy is absorbed . Remove from heat and sprinkle with chopped spring onion . Serve .