Monday 28 September 2015

潮洲卤花腩肉 ~ Braised Pork Belly Teochew style

 
食谱取自 :焖卤味 @ 黄春梅
潮洲卤花腩肉
材料 :
600g 花腩肉( 切厚块
150g 花生 ( 洗净,浸隔夜 )
3 甘草
40g 冰糖
1500ml  
100ml  生抽
30g  黑酱油
做法
1. 花腩以沸水灼烫,然后沥干。
2. 将所有材料放入锅中,煮滚后改用小火,卤1 ~ 1  1/2小时至汁液浓稠和花腩变软即可。
 
 
Recipe source : Stewed and Braised Dishes by Amy Wong
Braised Pork Belly Teochew style
Ingredients :
600g pork belly ( cut into pieces )
150g peanuts ( rinsed and soaked overnight )
3 pieces liquorice rice
40g rock sugar
1500ml water
100ml light soy sauce
30g dark soy sauce
Method :
1. Scald pork belly in boiling water . Remove and drain .
2. Place all ingredients in a pot and bring to boil . Switch to low heat and braise for 1 ~ 1  1/2hours till gravy is reduced and pork belly becomes soft .
 
 

Sunday 27 September 2015

辣酱鲜笋焖花肉 ~ Braised Pork Belly with Bamboo Shoot


食谱取自 : 新新饮食@97

辣酱鲜笋焖花肉

材料:
600g 花肉(切块
500g 鲜笋( 煮熟,切厚片)
1大匙 蒜茸
10
1大匙

酱料:
5大匙 辣椒酱
1/2大匙 白米醋
1大匙
1小匙
300ml  

做法
1. 用油爆香蒜茸和姜,加入肉块炒香,加入鲜笋炒匀。

2. 加入酱料煮滚,转小火加盖焖35分钟至汁浓稠即可。

Recipe source :  YumYum Magazine @ No.97

Braised Pork Belly with Bamboo Shoot

Ingredients :
600g pork belly ( cut intro pieces )
500g fresh bamboo shoot ( boiled and cut into thick slices )
1tbsp chopped garlic
10 slices ginger
1tbsp oil

Sauce :
5tbsp chilli sauce
1/2tbsp white rice vinegar
1tbsp sugar
1tsp salt
300ml water

Method :
1. Heat up oil , sauté chopped garlic and ginger until aromatic . Add in pork belly and stir-fry until fragrant . Add in bamboo shoots and stir-fry until well mixed.

2. Add in sauce and bring to boil . Lower the heat , cover with lid and simmer for 35 minutes or until the sauce has thickened .

潮洲肉丝酥皮月饼 ~ Teochew Meat / Pork Floss Lotus Paste Flaky Mooncake


食谱取自 Bake for Happy Kids

潮洲肉丝酥皮月饼
(可做5个)

内馅 :
20g 白芝麻 烤香
40g 冬瓜糖(切小粒)
30g 肉松
1/2茶匙

外馅
200g 莲蓉馅  (我用翡翠莲蓉馅

面皮

水皮
65g 普通面粉
30g 白油
30g

油皮
65g 普通面粉
30g 白油

搽料 :
1 蛋黄 (轻轻打散)
白芝麻适量

做法
1. 馅料:将全部内馅材料搅拌均匀。分成5份。

2. 莲蓉馅也分成5份。

3. 1份莲蓉馅搓成圆球,然后压扁。舀入1~ 2汤匙内馅,收口捏紧。备用。

4. 水皮 : 将水皮拌成软团,休面60分钟,分成 5份。

5. 油皮 : 将油皮拌成软团 ,分成5份。

6. 预热烤箱180度。烤盘铺上不粘纸。

7. 将水皮压平后包入油皮,捏紧收口.休息5分钟。

8. 将水油皮擀成长方形,然后像瑞士卷般卷起。让面团休息10分钟。

9. 重复步骤8多一次。将休息好的面团擀成薄片包上馅料,收口捏紧,整成圆形,稍微压扁,排在烤盘上。

10. 抹上蛋黄液和洒上白芝麻。放入烤箱里烤20分钟即可。


Recipe source :  Bake for Happy Kids

Teochew Meat / Pork Floss Lotus Paste Flaky Mooncake
( Makes 5 )

Inside filling : 
20g white sesame seeds ( roasted until golden brown )
40g candied melon ( finely chopped  )
30g meat floss
1/2 tsp salt

For the outer filling :
200g lotus paste ( I used pandan lotus paste )

Pastry Dough :

Water dough
65g all purpose flour
30g shortening
30g water

Oil dough
65g all purpose flour
30g shortening

Egg wash :
1 egg yolk ( lightly beaten )
white sesame seeds to sprinkle

Method :
1. To prepare the filling :  Combine all inside filling ingredients. Divide into 5 equal portions .

2. Divide the lotus paste ( the outer filling ) into 5 equal portions too.

3. Roll each portion of lotus paste into ball. Flatten to form a flat disk and place about 1-2 tbsp of the inside filling in the middle of the lotus paste and wrap the inside filling into the lotus paste. Using the palm of your hands, roll the wrapped filling until it forms a ball. Repeat with the rest of the fillings. Set aside.

4. Water dough : Combine all ingredients together to form a soft and smooth dough . Cover and rest for 60 mins in room temperature . Divide into 5 portions .

5. Oil dough : Mix together all ingredients till soft dough is formed . Cover it with a cling wrap and set aside . Divide into 5 portions .

6. Preheat the oven to 190°C. Line baking tray with baking paper.

7. To assembly : Take a portion of water dough and roll into a flat round shape . Place a portion of oil dough on the rolled water dough and wrap the water dough around the oil dough . Seal the edges and rest for 5 minutes .

8. Using a rolling pin , roll the combined dough into a long strip and roll up like a Swiss roll again . Rest for 10 mins .

9. Repeat step 8 one more time . Using a rolling pin , roll  the dough into flat round disc . Place 1 portion of the filling in the center of the dough . Wrap and seal the edges of the dough .Place the wrapped pastry with its seam side down and use a rolling pin to flatten it slightly to form a disc .Transfer the pastries onto the prepared tray  . Repeat this shaping method with the rest of the pastry and filling  .

10. Brush egg wash on the surfaces of the pastries and sprinkle sesame seeds on the pastries and bake for 20 mins or until deep golden brown.


Saturday 26 September 2015

风凰球 ~ Deep-fried Phoenix Balls


食谱取自 :有滋有味家常便饭

风凰球

材料 A
500g 肉碎
2茶匙
1茶匙 胡椒粉
2 蛋白
3汤匙 木薯粉
300g 鱼胶
50g 红萝卜(切碎)
5 马蹄(切碎)
4汤匙 青葱粒
1茶匙  麻油
3汤匙 洋葱碎
3 蒜头(切碎)
1/2汤匙  左口鱼粉 我没放

材料B
8 咸蛋黃(蒸熟)
100g 粟粉(沾裹用)

做法 :
1. 将材料A放入碗中拌至完全均匀。

2. 将混合物分成每份约80g重,各别包入1粒咸蛋黃,封口搓㘣,裹上粟粉。

3. 炒锅中烧热炸油,放入肉丸炸至呈金黄色,取出沥油,切块后享用。

Recipe source : Homemade Delights by Andrew Kow

Deep-fried Phoenix Balls

Ingredients A :
500g minced pork
2tsp salt
1tsp pepper
2 egg whites
3tbsp tapioca flour
300g fish paste
50g carrot ( chopped )
4tbsp chopped spring onion
1tsp sesame oil
3tbsp chopped onion
3 cloves garlic ( chopped )
1/2tbsp dried sole fish powder   I omit it

Ingredients B :
8 salted egg yolks ( steamed )
100g corn flour ( for coating )

Method :
1. Combine ingredients A in a bowl and mix evenly .

2. Divide the mixture into 80g portions , wrap each portion with a salted egg yolk , seal and shape into balls , coat with corn flour .

3. Heat oil for deep-frying , drop in balls and deep-fry until golden brown . Remove , drain oil and cut into pieces before serving  .

Friday 25 September 2015

绿茶千层酥 ~ Greentea Red Bean Flaky Mooncakes

 

食谱取自:  Cass / 君之

绿茶千层酥

材料:(可做20个)

水皮
150g 面粉
35g  细砂糖
40g  猪油
60g

油皮
100g  低筋面粉
50g  猪油
3g   绿茶粉

馅料
400g 豆沙 + 适量烤香白瓜子 我做16 ,每份馅料大概70g

做法
1. 把水皮全部材料混合均匀,揉成一个光滑面团,静置30分钟。

2. 把油皮材料全部混合均匀,揉成油酥面团,静置30分钟。

3. 把水油皮和油酥皮均匀的分成10份,搓圆。( 我分成8 )

4. 用手掌把水油皮压扁,然后把油酥包上,捏紧收口。

5. 将包好面团稍微压一下,擀成椭圆形薄片,光滑面向下,由短的一方卷起,收口朝下,盖上拧干的湿布,让面团休息10分钟。将休息好的面团擀成长形后翻面,由短向卷起,盖上拧干的湿布,再让面团休息20分钟。

6. 休息完的面团,用刀子从中间切下,成为两个面团。把其余的面团做完,然后将面团擀成薄片。

7. 切开面向外,薄片包上绿茶馅,收口捏紧,整成圆形,放在烤盘上。

8. 预热烤箱180度,烤25分钟至表面呈一圈一圈明显纹路即成。



Recipe source :  Cass / junsmore

Greentea Red Bean Flaky Mooncake

Pastry dough ingredients : ( makes 20 )

Water dough
150g  all purpose flour
35g sugar
40g lard
60g water

Oil dough
100g all purpose flour
50g lard
3g greentea powder

Filling :
400g red bean paste + some toasted melon seeds  ( I made 16 pieces  @ filling = 70g per piece )

Method :
1. Water dough : Combine all ingredients together to form a soft dough . Cover and rest for 30 mins .

2. Oil dough : Mix together all ingredients till soft dough is formed . Cover and rest for 30 mins .
3. Divide water and oil dough into 10 portions each . ( I divide it into 8 portions )

4. Flatten water dough and wrap oil dough inside. Seal it tightly .

5. Roll out into long shape and roll up like swiss roll . Cover with wet towel and rest for 10mins . ( ** Repeat this step twice .)

6. Cut the dough into 2 portions and repeat the rest of the dough until get 20 portions together. Flatten the dough start from the swirl side and roll out into a round shape.

7. With the cut side facing down , flatten the it into a round shape and wrap up filling to form a ball . Arrange it into the baking tray .

8. Bake in preheated oven at 180c for 25mins .