椰子杏仁牛油饼 ~ Coconut & Almond Butter Cookies

食谱取自 ： 精选50款 年味饼香

椰子杏仁牛油饼

材料：

150g 牛油
25g 白油
200g 面粉
100g 糖粉
30g 杏仁碎
30g 烘香椰丝
1粒 蛋黄

装饰 / 表面 ：

适量蛋液和椰丝干

做法 ：

1. 将面粉，发粉，苏打粉和糖粉筛过，放置备用。

2. 把牛油和黄糖放入搅拌机里拌至成奶油，加入蛋黄拌匀。

3. 加入面粉等混合物拌匀，放入杏仁碎和椰丝拌匀，搓揉成面团。

4. 将面团撒上少许面粉，捍成7毫分厚并切成想要的形状，排在涂上少许油的烤盘上。

5. 饼面涂上少许蛋液，撒上适量椰丝干。

6. 盛入预热烤箱以180度烘约10 ~ 15分钟或金黄色，取出，放置待冷，即可收在密封罐。

Recipe source : Chinese New year Festive Cookies Selected  by Kelvin Chai

Coconut & Almond Butter Cookies

Ingredients :

150g butter
25g shortening
200g plain flour
100g icing sugar
30g ground almond
30g roasted shredded coconut
1 egg yolk

Greasing / Topping :

egg yolk and dried shredded coconut

Method :
1. Sift flour , baking powder , baking soda , icing sugar separately and set aside .

2. Cream butter and icing sugar until fluffy . Add in egg yolk and mix well .

3. Gradually stir in flour mixture and mix well . Add in ground almond and roasted shredded coconut and mix it to form a soft dough .  

4. Roll dough onto a lightly floured surface to 7 mm thick and cut into desire shapes and place space apart on a greased baking tray .

5. Lightly brush cookies with egg yolk and sprinkle with some dried shredded coconut .

6. Bake in preheated oven at 180c for 10 ~ 15 minutes  .Transfer to rack to cool then keep in jar .

黄金素鸡腿 ~ Golden Vegetarian Chicken Drumsticks

食谱取自 ： 团圆满堂

黄金素鸡腿

材料：

20片 豆包 / 豆筋
1张 软腐皮
1节 甘蔗 （去皮 ）（ 我用香茅 ）
面包糠适量

腌料：

2大匙 酸梅粉
1大匙 粟粉
1小匙 胡椒粉
1大匙 麻油
1小匙 砂糖
1小匙 盐

面糊 （ 拌匀 ）：

2大匙 面粉
6大匙 水

做法 :

1. 豆包撕开成条状，加入腌料拌匀，待用。

2. 甘蔗切成小支约5寸，腐皮剪成7 x 7寸。

3. 把腌好的豆包一片一片卷上一支甘蔗上做成鸡腿形状，然后用一张腐皮包起，用面糊封口。

4. 把素鸡腿放入预热蒸炉，大火蒸10分钟，取出，待冷却后涂上一层面糊，沾上面包糠。

5. 把素鸡腿用热油大或炸至金黄色，捞起，沥油，即可。

Recipe source : Happy Reunion by Famous Cuisine

Golden Vegetarian Chicken Drumsticks

Ingredients :

20 nos bean gluten /  “ Dou Bao “
1 piece soft beancurd sheet
1 part sugar cane ( peeled ) ( I replaced it with lemongrass )
some breadcrumbs

Marinade :

2tbsp plum powder
1tbsp corn flour
1tsp pepper
1tbsp sesame oil
1tsp caster sugar
1tsp salt

Batter ( mix well ) :

2tbsp plain flour
6tbsp water

Method :

1. Torn bean gluten into strips , season it with marinade . Keep aside .

2. Cut each sugar cane into stick about 5 inches . Cut beancurd sheet into 7 x 7 inches .

3. Roll the marinated bean gluten over a stick of sugar cane become chicken drumsticks shape , and wrap with a piece of beancurd sheet , seal with batter .

4. In a pre-heated steamer , steam vegetarian chicken drumsticks for 10 minutes over high heat . Dish out , leave to cool , brush some batter and coat evenly with breadcrumbs .

5. Deep-fry chicken drumsticks in hot oil over high heat until golden brown and crispy . Dish out and drain , serve hot  .

薄荷黑加仑饼干 ~ Mint and Blackcurrant Cookies

食谱取自 ： 精选50款 年味饼香

薄荷黑加仑饼干

材料：

120g 牛油
80g 细砂糖
1粒 鸡蛋
150g 普通面粉
1/4小匙 发粉
1/4小匙 苏打粉
5g 薄荷叶 ( 剁碎 )
20g 黑加仑干

做法 ：

1. 将牛油和细砂糖打发至松白，加入鸡蛋，搅拌均匀。

2. 将面粉，发粉和苏打粉筛过，加入蛋糊中，再拌入薄荷碎叶和黑加仑，拌匀成面团。

3. 把面团舀入一小匙在烤盘里，直到完成所有面团，盛入预热烤箱以170度烘约15 ~ 20分钟或至熟，即可。

Recipe source : Chinese New year Festive Cookies Selected  by Kelvin Chai

Mint and Blackcurrant Cookies

Ingredients :

120g butter
80g caster sugar
1 egg
150g plain flour
1/4tsp baking powder
1/4tsp baking soda
5g mint leaves ( chopped )
20g blackcurrants

Method :

1. Beat butter and sugar until fluffy , add in egg and mix well .

2. Sift flour , baking powder and baking soda , add into egg mixture , then fold in chopped mint leaves and blackcurrants , mix until to form a soft dough .

3. Drop a teaspoon of mixture on baking tray . Bake in preheated oven at 170c for 15 ~ 20 minutes or until golden brown .

生炒糯米饭 ~ Stir-fried Glutinous Rice

食谱取自 ：Christine's Recipe

生炒糯米饭 

材料：

2/3杯（ 约140g ）糯米
1条 特瘦腊肠 ( 切粒 )
1粒 瑤柱 （ 干贝 ）
6只 虾干（ 虾米 ）
6朵 冬菇
1粒 鸡蛋
2茶匙 水
蔥粒少许
炸葱酥少许
1杯 水（连浸瑤柱和香菇的水）

調味料：

1汤匙 生抽 ( 醬油 )
1/2茶匙  老抽
1/2茶匙 糖

做法：

1. 糯米用水浸3小時或隔夜。香菇（洗净 ）及虾干分別用水浸软后，切粒。瑤柱用水浸软后，用手撕开成幼丝。浸瑤柱和香菇的水留用。

2.鸡蛋加 2茶匙水，加少许盐调味，打散成汁.下少许油在锅中，用中火把蛋汁煎熟成饼状。放涼后，切丝。

3.不需下油，下腊肠粒炒热，让腊肠出油份。下香菇，虾米，瑤柱，炒熟，盛起备用。

4.糯米沥干水份。下少许油在锅中，倒入糯米，用中慢火炒勻糯米，沾上油份。久不久炒勻，然後尽量铺平糯米在锅中，让糯米平均受热。分多次加入浸瑤柱和香菇的水，每次约 1至 2汤匙。然后炒勻。炒至糯米熟透，大约 25分钟。自己可以試吃糯米是否熟透。如果还未够熟，可以再加水，继续炒至熟透。最后加调味料，试味。

5.加入腊肠，瑤柱丝，虾米，香菇和蛋丝，拌勻。洒下蔥粒，即成。

Recipe source :  Christine's Recipe

Stir-fried Glutinous Rice

Ingredients  :

2/3 cup ( about 140g )  long grain glutinous rice
1 Chinese sausage
1 dried scallop
6  large dried shrimps
6  Chinese mushrooms
1 egg
2tsp water
some chopped spring onion for garnish
some fried shallots
1 cup water ( including the soaking water of mushrooms and dried scallop )

Seasoning :

1 tbsp light soy sauce
1/2tsp dark soy suace
1 /2tsp sugar

Method :

1. Soak glutinous rice for at least 3 hours. Soak dried mushrooms , dried shrimps and dried scallop until softened. Chop shiitakes and shrimps into dices. Shred the scallop into smaller pieces with hands. Save the soaking water of mushrooms and dried scallop

2. Add 2 teaspoons of water into the egg and beat the egg. Season with salt. Heat oil in a non-stick frying pan, add the beaten egg. Move the pan around and spread out the egg into a disc . Fry both sides until golden. Set aside. When it cools down, cut the egg into thin strips.

3. Add diced chinese sausage in frying pan. Don’t need to add any oil because chinese sausage would release oil when frying. When some oil release, add mushrooms , shrimp and scallop and saute until cooked. Set aside.

4. Rinse glutinous rice and wash away the starch. Drain well. Add 1 to 2 tablespoons of oil in frying pan. Add glutinous rice, stir to coat the rice with oil. Then add 2 tablespoons of water at a time, cook on medium heat. Try to spread them in thin layer and let them cook evenly over medium heat. When the water is about drying up, add more water. Repeat the procedures of stirring, spreading the rice, adding small amount of water in between, until the rice is cooked thoroughly. The whole process takes about 25 to 30 minutes. When the rice is cooked, add seasoning and combine well. Remember to taste by yourself, then adjust to your personal taste.

5. Toss back chinese sausage , scallop, shrimps, mushroom and egg. Stir and combine. Transfer to individual serving bowls, garnish with spring onion and fries shallots .

酸甜鸡扒 ~ Sweet & Sour Chicken Chop

食谱取自 ：美味风采@第160期

酸甜鸡扒

材料：

2只  全鸡腿
3大汤匙  椰糖 （ 切碎 ）
50g 亚叁膏加水1杯水挤汁

调味料：

A :  1茶匙 糖 ， 2汤匙 生抽 ，1汤匙 绍兴酒
B :  1汤匙 鱼露

做法 ：

1. 鸡腿去骨摊开，成鸡扒形 .鸡肉有筋部位用刀轻斩数下使筋断，以防煎时卷缩 .

2. 把A料与鸡扒拌匀腌20分钟。

3. 锅中下适量油烧热，把鸡扒皮朝下用中火煎至两面呈金黄色及熟，取出切块排盘。

4. 把椰糖放入干锅，以中小火煮至溶解及香，倒入亚叁汁及鱼露煮至浓稠，便可淋入鸡腿上。

Recipe source : Oriental Cuisine @ No . 160

Sweet & Sour Chicken Chop

Ingredients :

2 chicken whole leg
3tbsp chopped Gula Melaka
50g asam jawa paste add 1 cup of water and squeeze out juice

Seasoning  :

A : 1tsp sugar , 2tbsp soy sauce , 1tbsp Shaoxing wine
B : 1tbsp fish sauce

Method :

1. Debone chicken whole leg , spread into chop form , cut off its muscle to prevent the meat over extract during cooking  .

2. Marinate chicken chops with seasoning A for 20 minutes  .

3. Heat some oil  in a pan , sear chicken chop with skin facing down , until both side turn brown and cooked  . Cut into pieces and arrange in plate .

4. Melt gula Melaka with medium low heat in a clean wok  , pour in asam jawa juice and fish sauce . Cook until gravy thicken and pour sauce over the chicken chop .

八星报喜（八宝连子鸡） ~ Eight Treasure Chicken

食谱取自 ： 厨苑食谱

八宝连子鸡

材料A :

1 只鸡
100g 莲子
100g  干贝
50g 白果
40g  红萝卜（切粒）
4 粒 蘑菇（切粒）
3 朵 香菇（泡软 , 切粒）
60洋葱（切粒）
50g  粟米芯（切粒）

材料B :

1小匙 花椒
4 粒 八角
1小只 桂皮
1小匙 小茴香
1棵 青葱
50g  生姜 ( 拍扁 )
1小匙 盐
1大匙 酱油
1小匙 黑酱油
600ml  清水

调味料 A  ( 涂鸡用 ) :

1小匙 酱油

调味料 B :
1大匙 蚝油
1大匙 酱油
1小匙 五香粉
1小匙 糖
1小匙 胡椒粉
1大匙 酱油
1大匙 绍兴酒
1大匙 清水

调味料C ( 汁调味 ) ：

1/2大匙 蚝油
1/2大匙 酱油
1/2大匙 糖
1大匙 麻油
1大匙 绍兴酒

做法：

1. 把鸡洗净后用调味料(A )将鸡外涂抹均匀，然后放入热油里以大火炸香呈金黄色，盛起，马上浸泡冷水中约20分钟至冷却，取出备用。

2. 锅里烧热1大匙油，加入莲子和其余的材料（A ）略炒香浓，加入调味料( B )拌炒均匀，用少许粟粉水勾芡，取出，醸进鸡肚空穴里，封口。

3. 把鸡盛在蒸盘上，加入所有材料( B )和清水，用保鲜纸盖好。盛入预热蒸炉以中火蒸约1 ½ 小时至鸡肉酥软入味，取出鸡上碟，并将鸡汁（约400毫升）盛起备用。

4. 把鸡汁在锅里煮开，加入调味料( C )拌匀，以少许粟粉水勾芡， 盛起，淋在八宝鸡上，即可。

Recipe source : May Law
Eight Treasure Chicken

Ingredients A :

1 no whole chicken
100g lotus seeds
100g scallop
50g gingko nuts
40g carrot (diced)
4 button mushrooms (diced )
3 shitake mushrooms (soaked, diced )
60g big onions (diced )
50g young corn cobs (diced )

Ingredients B :

1tsp pepper
4 star anises
1 cinnamon stick
1tsp cumins
1 stalk spring onions
50g fresh ginger ( flatten )
1tsp salt
1tbsp light soy sauce
1tsp dark soy sauce
600ml water

Seasoning A ( brushing chicken )  :

1 tsp light soy sauce

Seasoning B  :

1tbsp oyster sauce
1tbsp light soy sauce
1tsp five spices powder
1tsp sugar
1tsp pepper
1tsp dark soy sauce
1tbsp Shaoxing wine
1tbsp water

Seasoning C  ( sauce seasoning ) :

1/2tbsp oyster sauce
1/2tbsp light soy sauce
1/2tsp sugar
1/2tsp sesame oil
1tbsp Shaoxing wine

Method ：

1. Rinse chicken, brush seasoning ( A ) all over to the chicken skin. Deep fry in the hot oil over high heat until golden in colour. Remove, soak in cool water immediately, soak it for 20 minutes. Dish out, set aside.

2. Heat up 1 tbsp oil in the hot wok, stir-fry lotus seeds and the remaining ingredients ( A ) till fragrant. Add in seasoning ( B ) and toss well. Thicken sauce with cornstarch solutions. Dish out all ingredients and stuff it into the cavity of the chicken, sealed before steam.

3. Put stuffed chicken on a heatproof large plate, add in entire ingredients ( B ) and water. Cover with heatproof plastic sheet. Steam in the preheated steamer over medium-high heat for approximately 1 ½ hours, until the chicken meat is tender and the flavor have been absorbed. Dish out the chicken, retain 400ml of the chicken liquid.

4. Cook the sauce liquid in the hot wok, once boiled. Add in seasoning ( C ), stir well. Next, thicken sauce with cornstarch solutions. Remove from heat, pour over to the stuffed chicken. Serve hot.