瓜菜糊 ~ Green Mustard Paste

食谱取自 ：新新饮食@第100期

瓜菜糊

材料：

200g 瓜菜 / 大芥菜 （ 洗净，切小块 ）
3大匙 猪油
1大匙 蒜茸
3大匙 虾米 （ 泡软，沥干）

米浆 （ 拌匀 ） ：

1小匙 盐
1/2小匙 胡椒粉
80g 粘米粉
250g 水
适量炸葱片

做法 ：

1. 热猪油，爆香蒜茸和虾米，下芥菜炒至香和软。

2. 倒入米浆，中小火拌炒至熟透及成一团状。

3. 将菜糊盛到碗中，稍压实，抹平表面，享用时可倒扣出来再切块，撒上炸葱片享用。

Recipe source : YumYum @ No.100

Green Mustard Paste

Ingredients :

200g green mustard ( washed and cut into pieces )
3tbsp pork lard
1tbsp chopped garlic
3tbsp dried prawns ( soaked and drained well )

Seasoning :
1tsp salt
1/2tsp pepper
80g rice flour
250g water
some fried shallots to serve

Method :

1. Heat pork lard in wok , sauté chopped garlic and dried prawns till fragrant . Add in green mustard and stir-fry till aromatic and soft .

2. Pour in batter , stir-fry at medium low heat till well cooked and turn into a very thick paste .

3. Spread the paste into a bowl , press lightly and smooth the surface . Invert the paste onto a serving platter , cut into pieces and serve with fried shallots .

油淋去骨鸡 ~ Deep-fried Bonelsss Chicken

食谱取自 ： 张莉婵 @ 巧手菜全是真功夫 !

油淋去骨鸡

材料：

2只 全鸡腿

腌料：

1杯 生抽
1/2汤匙 糖
1/2汤匙 绍兴酒
1棵 葱（ 拍扁 ）
1寸 姜（ 拍扁 ）

蘸酱 ：

2寸 姜（ 磨幼 ）
2棵 葱（切碎 ）
1/2杯 生抽
1汤匙 油
1茶匙 麻油
黑胡椒粉调味

做法 ：

1. 鸡腿骨取出，摊开呈扁平状，用刀划数条痕。

2. 腌料倒入大碗内拌匀，放入鸡腿腌1小时。

3. 取出鸡腿，沥干。，放入蒸锅内蒸20分钟。

4. 锅中烧热大量油，放入鸡腿，炸至金黄色。

5. 取出炸鸡腿，切块后排放在碟上。

6. 蘸酱材料倒入小锅内，煮滚。

7. 炸鸡腿配蘸酱一同享用。

小贴士 ：

割划的目的是为了防止鸡腿肉在油炸过程中卷起。

Recipe source :  Traditional Handmade Dishes by Patsie Cheong

Deep-fried Bonelsss Chicken

Ingredient :

2 chicken legs

Marinade :

1 cup light soy sauce
1/2tbsp sugar
1/2tbsp Shaoxing wine
1 stalk spring onion ( bruised )
1 inch ginger ( bruised )

Dipping sauce :

2 inches  ginger ( grated )
2 stalks spring onion ( chopped )
1/2 cup light soy sauce
1tbsp oil
1tsp sesame oil
black pepper to taste

Method :

1. Remove the bones from chicken legs , and lay then flat . Score a few slits on top .

2. Mix marinade in a deep bowl . Add chicken legs and marinate for 1 hour .

3. Remove chicken legs and drain well . Place chicken legs in a steamer and steam for 20 minutes .

4. Heat up a large pot of oil , deep-fry chicken legs until golden brown .

5. Remove fried chicken legs and cut into slices . Arrange them on a serving plate .

6. Pour dipping sauce in a sauce pan and bring to a boil .

7. Serve fried chicken with dipping sauce .

Tip :

The purpose of scoring a few slits onto the chicken is to prevent the chicken from curling up while deep-frying

鱼柳蛋花 ~ Fish and Egg Scramble

食谱取自 ： 张莉婵 @ 巧手菜全是真功夫 !

鱼柳蛋花

材料：

150g 白鱼柳
3粒 蛋白
3粒 蛋黄
1茶匙 绍兴酒
一小撮 盐
1汤匙 葱花

调味料：

1 1/2汤匙 蛋白
1汤匙 玉米粉
盐和胡椒粉适量

做法 ：

1. 将蛋白和盐，蛋黄和绍兴酒分别放在两个碗内，分别打散。

2. 鱼肉切大块，倒入调味料拌匀。

3. 锅中烧热油，放入鱼片，炸至金黄色。

4. 平底锅中烧热2汤匙油，加入蛋白炒至松散，取出。

5. 原锅烧热1汤匙油，加入蛋黄炒至松散。

6. 加入蛋白松和炸鱼片，快手炒匀。

7. 盛入碟中，撒上葱花即可。

Recipe source :  Traditional Handmade Dishes by Patsie Cheong

Fish and Egg Scramble

Ingredients :

150g white fish fillet
3 egg whites
3 egg yolks
1tsp Shaoxing wine
A pinch of salt
1tbsp chopped spring onion

Seasonings :

1  1/2tbsp egg white
1tbsp corn flour
salt and pepper to taste

Method :

1. Place egg whites and salt , egg yolks and Shaoxing wine in two separate bowls . Beat well.

2. Cut fish fillet into large pieces and mix well with seasonings .

3. Heat up some oil , add fish fillet and deep-fry until golden brown .

4. Heat up 2 tbsp of oil in a pan , stir-fry egg whites until scrambled . Remove .

5. In the same pan , heat up 1 tbsp oil , stir-fry egg yolks until scrambled .

6. Add scrambled egg whites and fried fish fillet  , stir-fry quickly .

7. Dish in a serving plate , sprinkle with chopped spring onion .

神秘黑珍珠 ~ Mysterious Black Pearls

食谱取自 ： 张莉婵 @ 巧手菜全是真功夫 !

神秘黑珍珠

材料A ：

10粒 皮蛋

材料B ：

400g 肉碎
150g  虾肉碎
1汤匙 葱粒
1汤匙 芫荽碎

调味料：

五香粉一小撮
1汤匙 玉米粉
盐和胡椒粉适量

做法 ：

1. 皮蛋去壳，洗净后沥干。

2. 材料B和调味料一起拌匀。

3. 将肉碎混合料分成10份，然后每份包入一粒皮蛋。

4. 锅中烧热油，将皮蛋球轻轻沾上面粉。

5. 放入热油内，以中火炸至金黄色。

6. 转大火后取出炸皮蛋球，切半后即可趁热食用。

Recipe source :  Traditional Handmade Dishes by Patsie Cheong

Mysterious Black Pearls

Ingredient A :

10 century eggs

Ingredients B :

400g minced meat
150g minced prawn
1tbsp chopped spring onion
1tbsp chopped coriander

Seasoning :

A pinch of Chinese five spice powder
1tbsp corn flour
salt and pepper to taste

Method :

1. Shell century eggs , rinse and drain .

2. Mix ingredients B and seasoning , stir evenly .

3. Divide the meat mixture into 10 portions and wrap each egg with one portion  .

4. Heat up some oil  , coat the balls with plain flour lightly .

5. Place them in hot oil , deep-fry over medium heat until golden brown .

6. Switch to high heat and remove the balls . Cut into halves and serve hot .

柠檬酱 ~ Lemon Curd

 

食谱取自 ：The Kiwi Cook

柠檬酱

材料 ：

4个 蛋黄

1/2杯 细砂糖

1/4杯 柠檬皮屑

1/3杯 柠檬汁

86g  无盐奶油 （ 切块 ）

做法 ：

1. 将鲜榨的柠檬汁, 糖, 柠檬皮屑和蛋黄混合好 . 用另一个锅装水， 并开火隔着将混合好的液体加热 ，不停搅拌约7 ~ 10分钟至浓稠状。熄火。

2. 加入无盐奶油，搅拌均匀。

3. 用筛子过滤 ( 这样做的酱才会细腻 ) 。

4. 盖上一层保鲜膜 ( 以防柠檬酱结硬膜，影响口感 )，待冷后即可灌入罐子里冷藏3小时。

 

Recipe source :  The Kiwi Cook

Lemon Curd

Ingredients :

4 large egg yolks

1/2 cup granulated sugar

1/4 cup finely grated lemon zest

1/3 cup freshly squeezed lemon juice

86g unsalted butter （ diced  ）

Method :

1. Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl , about 7 to 10 minutes.

3. Remove the bowl from the saucepan and whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.

4. Strain the curd into a bowl ; discard the solids left in the strainer.

5. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until set and chilled, at least 3 hours.

 

香油冬菇肉丝拌长寿面 ~ Egg Noodles with Mushrooms & Pork in Fragrant Oil

食谱取自 ：新新饮食@第100期

香油冬菇肉丝拌长寿面

材料：

1包 长寿面（约300g ）（ 烫熟及软，捞起，沥干水 ）

配料：

2大匙 香油
1大匙 蒜茸
200g 瘦肉（切丝）
5朵 香菇（浸软，切丝）
80g 红萝卜（切丝）

调味料：

1/2小匙 盐
1/4小匙 糖
1/2小匙 胡椒粉
50ml 水

拌料：

1小匙 黑酱油
1大匙 生抽
3大匙 香油
1棵 青葱（切粒）

做法 ：

1. 用2大匙香油炒香蒜茸，加入肉丝和香菇丝炒香。

2. 加入红萝卜丝和调味料炒匀，煮2分钟至熟，熄火盛起。

3. 把长寿面加入拌料拌匀，盛在碟里，铺上配料，撒上青葱粒即可。

Recipe source : YumYum Magazine @ No .100

Egg Noodles with Mushrooms & Pork in Fragrant Oil

Ingredients :

1 packet dried egg noodles ( about 300g ) ( blanched till well cooked and drained well )

Accompaniments :

2tbsp homemade fragrant oil
2tbsp chopped garlic
200g lean pork ( shredded )
5 black mushrooms ( soaked and shredded )
80g carrot ( shredded )

Seasoning :

1/2tsp salt
1/4tsp sugar
1/2tsp pepper
50ml water

Seasoning for noodles :

1tsp dark soy sauce
1tbsp light soy sauce
3tbsp homemade fragrant oil
1 stalk spring onion ( chopped )

Method :

1. Heat up 2tbsp homemade fragrant oil and sauté chopped garlic till fragrant. Add in shredded pork and mushrooms and stir-fry till aromatic .

2. Add in shredded carrot , seasoning and mix well . Bring to boil for 2 minutes till well cooked . Remove from heat .

3. Mix egg noodles with seasoning sauce and toss well . Dish onto a serving platter  , spread pork mixture on top and sprinkle with chopped spring onion . Serve .

自制香油 ~ Homemade Fragrant Oil

食谱取自 ： 新新饮食 @ 第100期

自制香油

材料：

500ml 清油
1粒 洋葱（ 切片）
1粒 蒜头（拍扁 ）
2寸 老姜（拍扁 ）
2棵 青葱

做法  :

1. 把油放入锅里烧热，放入其余材料。转小火爆至材料转金黄色。

2. 沥掉材料，待油冷后，即可盛起备用。

Recipe source : YumYum Magazine @ No .100

Homemade Fragrant Oil

Ingredients :

500ml oil
1 onion ( sliced )
1 whole garlic ( crushed )
2 “ old ginger ( crushed )
2 stalks spring onion

Method :

1. Heat up oil in a saucepan , put in the remaining of ingredients and fry at low heat till golden brown .

2. Strain away the solid ingredients and leave to cool . Store the fragrant oil into cleaned container and ready to use  .