香茄蚝油焖鸡腿 ~ Stew Chicken Leg with Eggplant & Oyster Sauce

食谱取自 ：我家海陆菜单

香茄蚝油焖鸡腿

材料：

2只  鸡全腿 ( 洗净，剁块 )
1条 茄子（ 连皮切条）
1大匙  蒜茸
2大匙   素食蚝油
300ml  清水
少许盐

做法 ：

1. 鸡腿川烫待用。

2. 锅里烧热适量的油，将茄子用热油略泡一会（ 拉油），捞起，沥干油份待用。

3. 锅里留约1大匙油，爆香蒜茸，放入鸡块，素食蚝油大火炒匀，放入清水，茄子以中火焖至半收汁，加入盐即可上桌。

Recipe source : Surf-and-Turf Recipes from Home

Stew Chicken Leg with Eggplant & Oyster Sauce

Ingredients :
2 whole chicken legs ( cut into pieces )

1 eggplant with skin ( cut into strips with skin )
1tbsp chopped garlic
2tbsp vegetarian oyster sauce
300ml water
a pinch of salt

Method :

1. Scald the chicken pieces in hot boiling water and put aside .

2. Heat some oil in a wok , then parboil the eggplant in hot oil . Remove , drain well and set aside .

3. Leave around 1tbsp oil in the wok and sauté chopped garlic until fragrant .Put in the chicken pieces and vegetarian oyster sauce , then fry to combine on high heat . Add in plain water , eggplant and stew on medium heat until half the sauce is dried . Add in salt to taste and serve .

ABC甜酱鸡肉块 ~ ABC Sweet Sauce Chicken Pieces

 

食谱取自 : Winnie Wen

 

ABC甜酱鸡肉块

 

材料 :

3只 鸡腿肉 ( 切 小块 )

1粒 大葱 ( 切片 )

1茶匙 蒜茸

 

腌料 :

1汤匙 蚝油

1汤匙 薯粉

盐和胡椒粉适量

蛋白液适量

 

调味料 ( 搅拌均匀 ) :

3汤匙 ABC 甜酱

2汤匙 蚝油

1汤匙 黑酱油

1小匙 盐

1小匙 糖

1汤匙 玉米粉

温水适量

 

做法 :

1. 鸡肉块加入腌料拌匀，腌渍1小时。

 

2. 将腌渍好的鸡肉块用热油煎至熟和金黄色 ，捞起，沥干油份。

 

3. 将蒜茸爆香后加入大葱片，炒至香。然后加入鸡肉块和调味料兜炒均匀。即可上桌。

 

 

 

Recipe source : Winnie Wen

ABC Sweet Sauce Chicken Pieces

Ingredients :

3 chicken whole leg ( cut into pieces )

1 onion ( sliced )

1tsp chopped garlic

 

Marinade :

1tbsp oyster sauce

1tbsp tapioca flour

salt and pepper to taste

some egg whites

 

Seasoning ( mix well ) :

3tbsp ABC sweet sauce

2tbsp oyster sauce

1tbsp dark soy sauce

1tsp salt

1tsp sugar

1tbsp corn flour

some warm water

 

Method :

1. Marinate chicken pieces with marinade ingredients for at least 1 hour .

 

2. Pan-fry the marinated chicken pieces with oil in a frying pan until cooked through and golden brown . Dish and drain excess oil .

 

3. In the same frying pan , saute chopped garlic then add in sliced onion . Stir-fry till aromatic , then add in chicken pieces and seasonings . Stir until well combined . Dish up and serve  .

沙爹鸡披萨 ~ Chicken Satay Pizza

 

食谱取自 : 新新饮食 @ 第100期

沙爹鸡披萨

材料（ 可做3份 ） :

1份 基本披萨皮
1/2份 自制沙爹酱料
1份  沙爹鸡料
150g 洋葱 ( 切小块 )
150g 青瓜 ( 切小块 )
300g Mozzarella 芝士丝
150g Parmesan 芝士碎

做法 :

1. 把披萨皮切成3份，搓圆，休息15分钟，按扁，放在烤盘里。

2. 涂上沙爹酱料，撒上青瓜，洋葱和沙爹鸡，再撒上芝士丝和芝士碎。

3. 放入已预热烤箱，用250度烤15 ~ 20分钟，至芝士溶化和金黄色即可。

 

 

Recipe source : YumYum Magazine  @ No .100

Chicken Satay Pizza

Ingredients ( Makes into 3 pieces ) :

1 portion basic pizza dough
1/2 portion homemade satay sauce
1 portion chicken satay
150g onion ( cut into small pieces )
150g cucumner ( cut into small pieces )
300g shredded Mozzarella cheese
150g grated Parmesan cheese

Method :

1. Divide pizza dough into 3 parts . Round up and rest for 15 minutes . Roll out the dough and place onto  a baking tray .

2. Spread satay sauce over the dough . Sprinkle cucumber , onion and chicken satay on top . Lastly sprinkle with Mozarella cheese and Parmesan cheese .

3. Bake in the preheated oven at 250c for 15 ~ 20 minutes or until the cheese has melted and turned into golden brown . Remove and serve .

鱼露咸鸡 ~ Steam Chicken with Fish sauce

食谱取自 : 名食谱 @ 第84期

鱼露咸鸡

材料 :

1/2只 熟菜园鸡 / 白切鸡
1大匙 盐巴
1/2小匙 糖
50ml 鱼露
2大匙 姜汁

做法 :

1. 将白切菜园鸡用盐，糖，鱼露和姜汁涂抹均匀。

2. 用包鲜纸包好，放入冰箱腌隔夜。

3. 把咸鸡取出，大火蒸热15分钟，盛起，剁块上桌。



Recipe source : Famous Cuisine @ No. 84

Steam Chicken with Fish sauce

Ingredients :

1/2 cooked country chicken
1tbsp salt
1/2tsp sugar
50ml fish sauce
2tbsp ginger juice

Method :

1. Rub all over chicken with salt , sugar , fish sauce and ginger juice.

2. Cling wrap chicken and let marinade in the fridge overnight .

3. Reheat the salted chicken in a steamer over high heat for 15 minutes  before serve  .

富贵水蛋丸子 ~ Meat Balls on Steames Egg

食谱取自 : 美味风采@第167期

富贵水蛋丸子

材料 A :

1条 玉子豆腐
1粒 鸡蛋 ( 打散 )
20g  红萝卜 ( 切碎 )
1粒 马铃薯 ( 蒸熟，压成泥 )

材料 B :

2粒 鸡蛋
150g 水
盐少许
1茶匙 粟粉

调味料 A :

盐少许
糖少许
1汤匙 粟粉

调味料 B :

1茶匙 蚝油
3汤匙 水
胡椒粉少许
麻油少许

做法 :

1. 把玉子豆腐压成泥沥干水份，与其余材料A混合，加入调味料A拌匀。用手捏成圆球状后存入冰箱冷冻1 ~ 2小时。然后以油炸香捞出，待用。

2. 把B料混合均匀后过沥入已抹少许油的汤匙上，以中火蒸熟，取出把丸子排入上面。

3. 把B调味料煮滚后，淋在水蛋上即可。

 

 

Recipe source : Oriental Cuisine @ No . 167

Meat Balls on Steamed Egg

Ingredients A :

1 Japanese egg tofu
1 beaten egg
20g chopped carrot
1 mashed potato

Ingredients B :

2 eggs
150ml water
dash of salt
1tsp corn flour

Seasoning A :

dash of salt & sugar
1tbsp corn flour

Seasoning B :

1tsp oyster sauce
3tbsp water
dash of pepper and sesame oil

Method :

1. Mash the Japanese egg tofu , press out water , mixed with remaining A ingredients . Add in seasoning A , knead into ball shape and store in fridge for 1 ~ 2 hours ; and then deep fry until fragrant .

2. Mix ingredients B and then pour onto greased spoon and steam with medium heat until cooked ; arrange meat balls to sit on top .

3. Bring seasoning B to boil , pour over the steamed egg and serve .

奶油蔬菜丸 ~ Creamed Vegetable Balls

 

食谱取自 : 美味风采@第167期

奶油蔬菜丸

材料 :

250g 马铃薯
50g 椰菜花
50g 西兰花
30g 红萝卜
1粒 鸡蛋 ( 打散)

调味料 :

1/2茶匙 盐
1汤匙 粟粉
胡椒粉少许

奶油料 :
50g 淡奶
1大匙 牛油
盐少许
粟粉水适量 ( 勾芡 )
 做法 :
1. 马铃薯去皮切片蒸软后压成泥，备用。

2. 椰菜花，西兰花和红萝卜切成细末。

3. 把所有材料加入蛋液一起混合均匀。

4. 用手捏成圆球状后，以中火蒸10分钟或至熟。

5. 把奶油料以温火煮滚后加入粟粉水勾芡，淋在蔬菜丸上即可。

Recipe source : Oriental Cuisine @ No . 167

Creamed Vegetable Balls

Ingredients :

250g potatoes
50g cauliflower
50g broccoli
30g carrot
1 beaten egg

Seasoning :

1/2tsp salt
1tbsp corn flour
dash of pepper

Cream :

50g evaporated milk
1tbsp butter
dash of salt  
cornstarch solution ( for thickening )

Method :

1. Skinned potato and cut into slices ; steam until soften and mash it while still hot .

2. Finely chop cauliflower , broccoli and carrot .

3. Mix all ingredients with egg sauce .

4. Knead into balls and steam with medium heat for 10 minutes until cooked .

5. Boiled cream ingredients over low heat then add in cornstarch solution , pour over vegetable balls to serve .

自制豆腐花 ~ Homemade Tau Fu Fa

 

食谱取自 : 滋味豆腐料理

自制豆腐花

材料 :
3.2公升  自制豆浆
3汤匙 玉米粉
1茶匙 果酸
100ml 清水

白糖浆 :
300g 白糖
200ml 清水
30g 姜 ( 拍扁 )
5片 班兰叶

黄糖浆 :
50g 白糖
200g 椰糖
50g 红糖
5片 班兰叶
200ml 清水

做法 :
1. 白糖浆制作 : 将所有材料倒入锅中，煮至糖溶化或沸，取出后过lu，备用。

2. 黄糖浆制作 : 将所有材料倒入锅中，煮至糖溶化或沸 ，盛起后过沥，备用。

3. 将豆浆放入锅中煮沸。

4. 玉米粉，果酸和清水拌匀，然后冲入煮沸的豆浆，快速搅拌一下，搁旁20 ~ 30分钟即变成豆花。淋上白糖浆或黄糖浆食用。

备注 : 果酸 / GDL 在烘培店可以购买得到 。



Recipe source : Tasty Beancurd Recipes

Homemade Tau Fu Fa

Ingredients :
3.2litres homemade soy milk
3tbsp corn flour
1tsp GDL ( glucono delta lactone )
100ml water

Syrup :
300g sugar

200ml water
30g ginger ( bruised )
5 pandan leaves

Golden syrup :
50g sugar
200g palm sugar
50g brown sugar
5 pandan leaves
200ml water

Method :
1. Making syrup : Place all ingredients in a pot  , stir until sugar dissolves or boils . Remove and pour the syrup  through a strainer . Set aside .

2. Making golden syrup : Place all ingredients into a pot , stir until sugar dissolves or boils . Remove and pour the golden syrup through a strainer . Set aside .

3. Pour soy milk into a pot and bring to boil .

4. Combine corn flour , GDL and water , stir well . Pour in boiled soy milk and stir quickly . Set aside for 20 ~ 30 minutes until the mixture has set. Dizzle syrup or golden syrup over and serve .


Remarks : GDL is available at baking ingredients shop .