香脆鱼饼 ~ Crispy Fried Fish Patties

食谱取自 : 团圆饭 ；大人小孩各一桌

香脆鱼饼

材料 A :

1罐 罐头吐拿鱼 ( 稍微压碎 )
80g 玛芝琳
2个 ( 约150g ) 大型马铃薯（ 煮熟，去皮，压成泥 ）
50ml 牛奶
1棵 青葱 ( 切细 )
1/2粒 鸡蛋 ( 打散 )
2汤匙 面包屑
油适量

材料 B :

面包屑适量
1粒 鸡蛋 ( 打散 )

调味料 :

1茶匙 盐
1茶匙 胡椒粉

做法 :

1. 大碗中放入吐拿鱼和马铃薯泥，倒入玛芝琳和牛奶。

2. 加入调味料和青葱拌匀，倒入蛋拌匀。

3. 加入面包屑拌匀。若混合物过湿，可加入少许面包屑。

4. 将混合物分成5份，捏成大小一样的鸡腿形状。放入冰箱冷藏定型。

5. 鱼饼浸入蛋液中，再沾上面包屑。

6. 锅里烧热油，将鱼饼炸至金黄色。

Recipe source : Reunion Recipes ; Adult vs Kids Table

Crispy Fried Fish Patties

Ingredients A :

1 can canned tuna fish ( lightly mashed )
80g margarine
2 ( 150g ) big potatoes ( boiled , peeled and mashed )
50ml milk
1 stalk spring onion ( finely diced )
1/2 egg  ( beaten )
2tbsp breadcrumbs
some oil for deep-frying

Ingredients B ( coating ) :

some breadcrumbs
1 egg ( beaten )

Seasonings :

1tsp salt
1tsp pepper powder

Method :

1. On a big bowl , add tuna and mashed potatoes . Pour in margarine and milk .

2. Add seasonings and spring onion and mix well . Pour in egg and combine .

3. Add breadcrumbs and mix until well combined . If the mixture is too wet , add more breadcrumbs .

4. Divide mixture into 5 portions . Shape into drumsticks of equal size . Store in the refrigerator to allow the patties to set .

5. Dip the fish patties in egg and coat in breadcrumbs .

6. Heat oil in a pot and deep-fry patties till golden brown .

咖啡鸡 ~ Coffee Chicken

食谱取自 ：我家海陆菜单

咖啡鸡

材料：

2只  鸡全腿 ( 洗净，剁块 )
1包（ 40g ）3合1即溶咖啡  
200ml  滚水

腌料  （ 拌匀 ）：

少许盐
1小匙  麻油
1大匙  酱油
1大匙  粟粉
1粒 鸡蛋

做法 ：

1. 将鸡块加入腌料腌制2小时。

2. 锅里烧热适量的油，将鸡块一块一块的下锅油炸，盛起待用。

3. 把即溶咖啡，滚水倒入锅中以中火煮滚至半浓稠，加入鸡块以大火煮至收汁即可。

Recipe source : Surf-and-Turf Recipes from Home

Coffee Chicken

Ingredients :
2 whole chicken legs ( cut into pieces )
1 packet ( about 40g ) of  3-in-1 instant coffee powder
200ml water

Marinade  ( Mix well )  :

a pinch of salt
1tsp sesame oil      
1tbsp light soy sauce
1tbsp cornstarch
1 egg

Method :

1. Marinate chicken pieces with the ingredients for 2 hours .

2. Heat some oil in a wok , and put in the chicken pieces to fry one by one . Dish and drain off excess oil .

3. Put the instant coffee and water into a pot and boil on medium heat until it thickens , then add in the chicken pieces to cook on high heat until sauce dries up .

仁当鸡 ~ Chicken Rendang

 

 

食谱取自 :  phonghongbakes

( 我做了少许更改 )

冷当鸡

材料 :

3只 大鸡腿 ( 斩4块 )

250ml 椰浆

200ml 清水

1/2杯 kerisik

2片 黄姜叶 ( 切丝 )

7片 疯柑叶

盐适量

香料 ( 捣烂 ) :

15粒小葱头

4瓣 蒜头

3枝 香茅

2寸 姜

1寸 蓝姜

1寸 黄姜

3粒 石古仔

15条 辣椒干 ( 浸在热水里至软 ）

做法 :

1. 用电动研磨器把所有香料研磨至细。

3. 起锅热油，把研磨香料炒至香，然后加入鸡肉块和清水，煮约15分钟或鸡肉熟透，间中搅拌。

4. 然后加入椰浆，黄姜叶，疯柑叶，椰浆和盐。搅拌均匀，试味后即可。

 

 

Recipe source :  phonghongbakes

( with minor adjustment )

Chicken Rendang

Ingredients :

3 whole chicken legs ( cut into 4 pieces  )

250ml  thick coconut milk

200ml water

1/2cup kerisik

2 fresh turmeric leaf ( finely sliced )

7 kaffir lime leaves

salt to taste

Spice paste ( finely ground ) :

15 shallots

4 cloves garlic

3 stalks lemongrass

2 inch ginger

1 inch galangal

1 inch turmeric

3 pieces candlenuts

15 stalks dried chillies ( soaked in hot water till soft )

Method :

1. Blend all spice paste ingredients with electric blender until fine .

3. Saute the ground spice paste with cooking oil until fragrant . Add chicken pieces and water , simmer for about 15 minutes or till chicken is cooked  , stirring occasionally .

4. Add coconut milk , turmeric leaf , kaffir lime leaves and salt . Stir until well combined  , adjust to taste . Serve .

菠萝蜜千层蛋糕 ~ Jackfruit Thousand Layer Cake ( Lapis Cempedak )

食谱取自 ： BitterSweetSpicy / Rozzan

菠萝蜜千层蛋糕

材料：

500g 牛油 ( 我用有盐牛油 )
4大匙 炼奶
1茶匙 香草香精

20粒 蛋黄

5粒 蛋白
270g 细砂糖
1大匙 乳化剂 ( 我没放 )

120g 香港粉 ( 我用特幼面粉 )
20g 奶粉
150g cempedak 泥

做法：

1. 预热烤箱170 ~ 180度。8寸四方模盘底和旁边涂油然后铺上油纸。

2. 将牛油，炼奶和香草香精打发至奶白色。放置备用。

3. 将鸡蛋，细砂糖和乳化剂以高速拌打至发和浓稠。

4. 将打发的牛油加入做法3里 ， 以低速搅拌均匀。然后将面粉分次加入 。

5. 最后加入150g的cempedak 泥， 搅拌均匀。

6. 倒入100g面糊，以上下火烤达约7分钟或至熟。

7. 将少许溶化牛油和1大匙的cempedak泥均匀的涂在第一层上，然后倒入大约80g面糊。以上火烤至熟和金黄色. **

8. 重复做法7至面糊用完。

9. 最后一层用上下火烘10分钟或至上色。出炉后方凉，切片。

 

** 也可以每隔两层涂上一层融化牛油 / cempedak泥（也可以每层涂上防止蛋糕干燥）。

 

Cempedak泥

材料 :

600g cempedak果肉 ( 去核 )
150g 细砂糖
220ml 水

做法 :

1. 将全部材料用搅拌机打成泥。倒入锅里 ，以小火不停搅拌煮至浓稠状。



Recipe source :  BitterSweetSpicy / Rozzan

Jackfruit Thousand Layer Cake ( Lapis Cempedak )

Ingredients:

500g butter ( I used salted )
4 tbsp sweetened condensed milk
1 tsp vanilla essence

20 egg yolks
5 egg white
270g fine caster sugar
1 tbsp ovalette

120g Hong Kong / Top flour ( I used superfine flour )
20g milk powder
150g cempedak puree (recipe below)

Method:
1. Preheat oven at 170-180 deg C. Grease & line the bottom of a 8” x 8” baking pan.

2. Combine butter, condensed milk & vanilla essence in a bowl & cream until light & fluffy. Set aside.

3. Place eggs, caster sugar & ovalette  in a mixing bowl & beat on high speed until thick & fluffy.

4. Add the butter mixture into the egg mixture & mix well. Then fold in the flour.

5. Finally, add in cempedak puree (150g) & mix well.

6. Pour 2 ladles of batter ( I weighed 100g ) into the baking pan & spread it out evenly. Bake until the cake is cooked ( about 7 minutes ) & the top turns golden brown. Use top & bottom heat for this first layer.

7. Spread a thin layer of melted butter and 1tbsp cempedak puree on top of the first layer , pour 80g batter  and use top heat (grill) bake till cooked and golden brown . **

8. Repeat step 7 until finish using all the batter  .

9. After baking the last layer,  bake the whole cake using top & bottom heat for about 10 minutes. Remove cake from pan and allow to cool on a cooling wire rack before serving.

 

** You can spread a thin layer of melted butter and cempedak puree every second layer ( to prevent the cake from drying out after long baking process ) .

 

Cempedak Puree

Ingredients :
600g cempedak flesh (without seeds)
150g fine caster sugar
220 ml water

Method :
1. Combine the above 3 ingredients & blend into a smooth puree. Then cook, stirring continuously, until the puree is thick.

仁当马铃薯 ~ Rendang Potatoes

食谱取自 : 美味风采@第166期

冷当马铃薯

材料 :

8粒 马铃薯 ( 煮熟去皮 )
500ml 椰浆
500ml 清水
6 ~ 10汤匙 食油

香料 ( 捣烂 ) :

8粒小葱头
3瓣 蒜头
3枝 香茅
1.5公分 嫩姜
1.5公分 蓝姜
2公分 黄姜
6条 指天椒
3粒 石古仔
10条 辣椒干

配料 :

30 ~ 40g 椰丝 ( 我用市售Kerisik )
1片 黄姜叶
2 ~ 3片瘋柑叶
1茶匙 盐
1糖匙 白糖

做法 :

1.椰丝炒至微黄备用 .

2. 用电动研磨器把所有香料研磨至细。

3. 起锅热油，把研磨香料炒至香，然后加入煮熟马铃薯和清水，煮约5分钟，间中搅拌。

4. 加入椰浆和全部配料，然后试味即可。

Recipe source : Oriental Cuisine @ No .161

Rendang Potatoes

Ingredients :

8 pcs potatoes ( boiled till tender , then skinned )
500ml thick coconut milk
500ml water
6 ~ 8tbsp cooking oil or more

Spice paste ( finely ground ) :

8 shallots
3 cloves garlic
3 stalks lemongrass
1.5cm young ginger
1.5cm galangal
2cm fresh turmeric
6 bird’s eye chillies
3pcs candlenuts
10 stalks dried chillies

Sub-ingredients :

30 ~ 40g grated coconut ( I used store bought kerisik )
1 fresh turmeric leaf
2 ~ 3 kaffir lime leaves
1tsp salt
1tbsp sugar

Method :

1. Toasted the grated coconut till browned , set aside .

2. Blend all spice paste ingredients with electric blender until fine .

3. Saute the ground spice paste with cooking oil until fragrant . Add the cooked potatoes ,water , coconut milk & simmer for about 5 minutes , stirring occasionally .

4. Add coconut milk and all sub-ingredients , adjust to taste . Serve .

焖申江豆腐 ~ Simmered Vegetarian “ Sheng Jiang “ Beancurd

食谱取自 : 名食谱 @ 第48期

焖申江豆腐

材料 :

3件 水豆腐
50g 素叉烧 ( 切小粒 )
15g  甜腐竹 ( 剪条 ，炸香  )
3朵 香菇 ( 浸软 )
50g  红萝卜 ( 切 角 )
10条 豌豆 / 荷兰豆
6片 生姜

汁料 ( 拌匀 ) ：

1大匙 素蚝油
1大匙 生抽
1/2小匙 盐
1/2小匙 糖
1/8小匙 胡椒粉
1 小匙 粟粉
250ml 水

做法 :

1. 豆腐切成四块，放入热油中炸至金黄色，盛起沥油备用。

2. 锅里烧热油1大匙油，爆香姜片，加入香菇略炒一下，然后加入甜腐竹，红萝卜，素叉烧和汁料以起煮约3分钟。

3. 最后加入豆腐和豌豆，继续焖煮至汁微浓稠，即可盛碟。

Recipe source : Famous Cuisine @ No .48

Simmered Vegetarian “ Sheng Jiang “ Beancurd

Ingredients :

3 pieces squared soft beancurd
50g vegetarian “ Cha Xiu “ ( diced )
15g sweet beancurd sheet ( striped and deep-fry )
3 Chinese mushroom ( soaked )
50g carrot ( cut into triangle )
10 pieces peas
6 fresh ginger slices

Sauce ( mix well )  :

1tbsp vegetarian oyster sauce
1tbsp light soy sauce
1/2tsp salt
1/2tsp sugar
1/8tsp pepper
1tsp corn flour
250ml water

Method :

1. Divide the beancurd into 4 squared pieces , deep-fry into hot oil until golden brown  , dish out and drained , leave aside  .

2. Heat up 1tbsp oil in the hot wok to fragrant ginger slices , add Chinese mushrooms , stir-fry briskly for a while .Next , add sweet beancurd sheet , carrot , vegetarian “ Cha Xiu “ and sauce mixture , cook for about 3 minutes .

3. Add in pre-fried beancurd and peas , continue simmer until the sauce is slightly thicken . Remove from heat , serve hot  .