Friday, 30 September 2016

姜汁糖醋炸花肉 ~ Sweet & Sour Pork Belly with Ginger Juice





食谱取自 :  Boey Lew

姜汁糖醋炸花肉

材料  :
1 五花肉
1 鸡蛋 ( 打散 )
1大匙 蒜茸
面粉少许

腌料 :
姜汁少许
1茶匙 粟粉
1汤匙 蚝油
胡椒粉少许
2汤匙 酱油
糖少许

调味料 ( 搅拌均匀 ) :
2茶匙 白醋
1茶匙 ABC甜酱
2汤匙 番茄酱
2汤匙 白糖
盐少许
100ml 清水
1汤匙 蚝油
1茶匙 急汁

做法 :
1. 花肉去皮,洗净切片 沥干水份。加入腌料腌渍5小时以上,备用。

2. 烧热油,花肉加入蛋液搅拌,沾上一层薄薄面粉,以中火炸至金黄色。捞起,再把油开大火,把炸过的肉再下火炸2分钟,捞起,沥干油。

3. 锅里留1大匙油,爆香蒜茸,加入调味料,煮至浓稠,把炸好的肉下锅快速拌匀,熄火,即可。



Recipe source : Boey Lew

Sweet & Sour Pork Belly with Ginger Juice

Ingredients :
1 pork belly ( about 500g ) 
1 egg ( beaten )
1tbsp chopped garlic
some flour

Marinade :
some ginger juice
1tsp corn flour
1tbsp oyster sauce
some pepper
2tbsp soy sauce

Seasoning ( mix well )  :
2tsp rice vinegar
1tsp ABC sauce
2tbsp tomato sauce
2tbsp sugar
some salt to taste
100ml water
1tbsp oyster sauce
1tsp LP sauce

Method :
1. Rinse the pork belly , discard the skin and cut into slices . Season with marinade and marinate for 5 hours .

2. Heat up oil , mix marinated pork belly slices with beaten egg , and some flour . Deep-fry in hot oil over medium heat until cooked and golden in colour  . Dish up , turn the heat to high and deep-fry the pork belly for another 2 minutes . Dish and drain .

3. Leave 1tbsp hot oil in the wok , saute chopped garlic then add in seasoning . Bring to boil or till the sauce is thicken , add in fried pork belly , stirring constantly until the sauce is absorbed . Serve hot  .

 

Sunday, 25 September 2016

虾米芋头浓汤 ~ Creamy Yam Soup ( Or T’ng )




食谱取自 : 娘惹美食堂

虾米芋头浓汤

材料 A :
300g 芋头 ( 切块, 蒸软,压烂 )
150g 花肉 ( 切丝 )
1 红萝卜 ( 切丝 )
2大匙 虾米 ( 洗净 ,沥干 )
3 香菇 ( 浸软 ,切丝 )
2大匙
1½ liter

调味料  :
小匙
1/2小匙胡椒粉
1小匙 鸡精粉
适量炸蒜油
200g 小白菜( 烫熟 ,装饰用

做法 :
1. 在锅中烧热油,下虾米,香菇和花肉丝爆香,倒入水煮滚。

2. 加入芋泥和红萝卜丝煮至熟,加入调味料,试味。

3. 淋上炸蒜油,倒入深盘,排上小白菜,趁热享用。

Recipe source : Nyonya Deli

Creamy Yam Soup ( Or T’ng )

Ingredients A :
300g yam ( steamed and mashed )
150g pork belly ( shredded )
1 carrot ( shredded )
2tbsp dried shrimps ( washed and drained well )
3 black mushrooms ( soaked and shredded )
2tbsp oil
1½ liter water

Seasoning  :
1½tsp salt
1/2tsp pepper
1tsp chicken stock granules
some fried garlic oil
200g baby green vegetables ( blanched for garnishing )

Method :
1. Heat up oil , saute dried shrimps , black mushrooms and pork belly till fragrant . Pour in water and bring to boil .

2. Add in mashed yam , carrot and bring to boil till well cooked . Add in seasoning and taste .

3. Sprinkle with fried garlic oil , pour into a serving plate , garnish with baby green vegetables and serve hot .

芥辣炸鲜鱿 ~ Fried Wasabi Squid





食谱取自 : 新新饮食 @ 98

芥辣炸鲜鱿

材料 A :
2 鲜鱿鱼 ( 500g )
3 炸油

腌料  :
3小匙 芥辣粉 ( 我用芥辣酱 )
½ 小匙
½
½ 粟粉
做法 :
1. 把鲜鱿鱼洗净,剥去外层薄膜,切块,加入腌料拌匀腌30分钟。

2. 把腌好的鲜鱿鱼裹上粟粉,放入热油里,用中火炸至金黄色。

3. 捞起沥干油,即可上碟。
Recipe source : YumYum @ No. 98

Fried Wasabi Squid

Ingredients A :
2 squids ( about 500g )
3 cups oil for deep-frying

Marinade  :
3tsp wasabi powder ( I used wasabi sauce )
½tsp salt
½ egg
½ bowl cornstarch
Method :
1. Clean the squids and peel off the outer skin . Cut into pieces , mix with marinade and marinate for 30 minutes

2. Coat the marinated squids with cornstarch . Deep-fry in hot oil with medium heat until golden brown .

3. Dish and drain . Arrange onto a serving platter .

Friday, 23 September 2016

自制浓缩桔子汁 ~ Calamansi Lime Juice Concentrate




 

食谱取自 : 盈想人生
 
自制浓缩桔子汁
 
材料 A  :
半公斤 桔子 ( 我用1公斤 桔子 )
2 冰片糖  ( 1 ½包 冰片糖 )
1茶匙
 
用具 :
消毒后沥干玻璃瓶1
 
做法 :
1. 准备1个大盆,里面装满水,加入2茶匙盐。将桔子放在盐水里浸泡10分钟后再过沥清水,轻轻地拥手洗净表皮,沥干水份。
 
2. 用小刀把桔子横切成两半,把种子挖出来,再挤出桔子汁。
 
3. 将挤好的桔子汁倒入小锅中,加入冰片糖,以小火煮至冰片糖完全溶化及浓稠即可熄火 ( 期间记得要搅拌以免 片糖 焦在底部 )
 
4. 待桔子汁完全冷却后,即可装入玻璃瓶,存入冰箱。要喝时,用干净的汤匙舀出3 ~ 4大匙泡热水即可饮用。
 
 
Recipe source :  privatekitchenslife
 
Calamansi Lime Juice Concentrate
 
Ingredients :
500g calamansi limes  ( I used 1kg calamansi limes )
2 packets brown sugar in pieces  ( 1 ½ packets brown sugar in pieces )
1tsp salt
 
Tools :
A clean and dry glass container
 
Method :
1. Soak calamansi limes with a pot of water and 1tsp salt for at least 10 minutes . Rinse it with water and slightly rub the lime skin with hand .Drained and dry the calamansi limes .
 
2. Cut the lime half and remove the seeds , squeeze out the juice  .
 
3. Pour the juice into a small pot , following with brown sugar ,bring it to boil in low heat . Keep stirring the juice until brown sugar dissolve and the juice become thicken . Turn off heat .
 
4. Let the juice cool down , pour into the glass container . Ready to keep in refrigerator . Before serving , dilute 3 ~ 4 tbsp calamansi lime juice concentrate with water to taste and chill thoroughly.

 

 
 

Sunday, 18 September 2016

西兰花酱拌烤鸡扒 ~ Chicken Chop with Mashed Broccoli & Cheese






食谱取自 名食谱 @ 57

腌渍鸡扒

材料 :
6 鸡扒 (全鸡腿 ,去骨 )

腌料 :
小匙  
小匙 柠檬皮屑
小匙 黑胡椒碎末
3小匙 柠檬汁
3小匙 蚝油
3大匙 面粉

做法 :
1. 鸡扒洗净后抹干水分,然后用松肉器把鸡扒拍松。

2. 鸡扒加入所有腌料拌匀 ,腌渍2小时或隔夜,备用。

Recipe source : Famous Cuisine @ No . 57

Marinate Chicken Chop

Ingredients :
6 pieces chicken chop ( chicken whole leg , remove the bone )

Marinade :
1½ tsp salt
1½ tsp grated lemon peel
1½ tsp crushed black pepper
3tsp lemon juice
3tsp oyster sauce
3tbsp plain flour

Method :
1. Rinse chicken chops and pat-dry .Tenderize the chicken chop with a mallet to break the tough fibers .

2. Season the chicken chops with marinade , mix well . Marinate for 2 hours or overnight  .



食谱取自 名食谱 @ 57

西兰花酱拌烤鸡扒

材料:
1 已腌好的鸡扒
适量 Mozarella 芝士丝
少许青葱和芫荽 ( 装饰 )

西兰花酱 :
200g 西兰花
2大匙 特级橄榄油
1大匙 牛油
少许盐
少许鸡精粉

做法
1. 烧热3大匙油,将鸡扒以中火煎熟至两面金黄香浓,盛碟备用。

2. 准备西兰花酱 : 把西兰花先用沸水煮熟至软化,取出,放入搅拌机内,并加入橄榄油和牛油一起捣烂至滑,加入盐和鸡精粉调味 ,盛起备用。

3. 将适量西兰花酱铺在鸡扒上,再撒上少许芝士,盛入预热烤箱以1805分钟至芝士溶化,取出,以青葱和芫荽装饰,即可享用。



Recipe source : Famous Cuisine @ No. 57

Chicken Chop with Mashed Broccoli & Cheese

Ingredients :
1 piece marinated chicken chop
some shredded mozzarella cheese
spring onion and coriander ( for garnishing )

Mashed broccoli topping :
200g broccoli
2tbsp extra virgin oil
1tbsp butter
salt to taste
chicken stock granule to taste

Method :
1. Heat up 3tbsp oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high heat until golden brown and cooked through . Dish up and set aside .

2. To make mashed broccoli , blanch the broccoli in the boiling water until soften . Dish up abd blend in the food processor with olive oil and butter until paste smooth , season with salt and chicken stock granule . Set aside , ready to serve .

3. To assemble , spoon some mashed broccoli on the fried chicken chop and sprinkle some mozzarella cheese on top . Bake in the preheated oven at 180c for 5 minutes or until cheese is melted . Dish up and garnish with spring onion and coriander . Serve at once  .

阿三花肉 ~ Bak Assam ( Nyonya Spicy Char Xiu )





食谱取自 : 梹城娘惹阿嬤私房菜

阿三花肉

材料 :
600g 花肉 ( 洗净,沥干 )

A :
100g 阿三膏 ( 加入250ml水拌匀 ,剂汁 )
3大匙
1小匙

B ( 拌匀 ) :
6 葱头仔 ( 去皮,切片 )
3 指天椒
3大匙 叁峇马来栈  **
4 桔子 ( 挤汁 )

** 叁峇马来栈 ( 捣烂 ) :
4 红辣椒
3 指天椒
1/2大匙 烘香马来栈粉
1/2小匙

做法 :
1. 花肉放入滚水中烫10分钟,捞起沥干,在猪皮上刺洞。

2. 将花肉和A料拌匀,放入冰箱腌隔夜。

3. 将花肉放入锅里,以中小火煮约20分钟或至汁料浓稠。

4. 取出花肉,切成2cm厚块,排放在盘子上。

5. 将材料B铺在花肉上。挤上桔子汁即可享用。

Recipe source : Penang Nyonya A-Ma Secret Recipes

Bak Assam ( Nyonya Spicy Char Xiu )

Ingredients :  
600g pork belly ( cleaned and drained )

A :
100g tamarind pulp ( mixed with 250ml water and squeezed out juice )
3tbsp sugar
1tsp salt

B ( mixed well ) :
6 shallots ( removed skin and sliced )
3 chilli padi ( diced )
3tbsp sambal belacan **
4 calamansi lines ( squeezed out juicr )

** Sambal Belacan ( pounded ) :
4 red chillies
3 chilli padi
1/2tbsp toasted belacan powder
1/2tsp sugar

Method :
1. Cook pork belly in boiling water for about 10 minutes . Dish and drain  . Prick some holes onto the skin.

2. Combine pork belly with A and put into fridge . Marinate overnight .

3. Cook the pork belly in a wok using medium low heat for about 20 minutes or until the gravy is very sticky .

4. Dish up , cut pork belly into 2cm thick slices and arrange onto a serving platter .

5. Spread B on top of pork belly and drizzle with calamansi juice before serving  .

Sunday, 11 September 2016

安顺猪肠粉 ~ Teluk Intan Rice Flour Rolls





食谱取自 : Eunice's Diary

安顺猪肠粉

肠粉皮材料 ( 16 -18   )
200g  粘米粉
50g  马蹄粉
50g 粟粉
50g 薯粉 ( 生粉 )
50ml 生油
10g
1200ml 清水

工具:
8" x 8" 不黏底烤盘 2
连盖大蒸笼 / / 1

馅料:
1大匙 蒜茸  
200g  沙葛 ( 切细条狀 )
50g 虾米 切细末, 炸香

调味料 :
1/2汤匙 蚝油
胡椒粉少许
黑酱油少许

配料 :
腌青辣椒

馅料做法:
1. 锅里烧热少许油,爆香蒜茸 。放入沙葛,炸香虾米末和调味料。拌炒至沙葛软后盛起备用。

肠粉皮做法:
1. 所有材料放进大碗里 ( 除清水外 ),然后水分 3 次加入与粉逐渐拌勻至滑,成稀粉浆。过筛 3 次,放在一旁静置备用。

2. 用大煲或蒸笼,注入约 3 吋水。把水烧开。

3. 烤盘涂油,搅匀粉浆,用勺盛粉浆至量杯內量 100 ml 的粉浆,倒入烤盘里( 可用手指把粉浆推到四边方角去填满 )。

4. 2~ 3大匙的馅料铺在粉浆上。盖密。大火蒸 6分钟。不能多不能少,蒸过火的粉皮会变糊。打开盖时会看见一些涨起的小水泡,但会隨即平伏下來。

5. 盛起蒸好粉皮的盘,暂置一旁让其放涼。把另一个烤盘重复以上 45 & 6三个步骤蒸第二张粉皮。记住每次用汤勺盛起粉浆前都要再搅勻一次。

6. 塑胶刮刀抹少许油,小心从烤盘旁边把蒸好稍涼的粉皮卷起,慢慢卷成肠粉,取起置在已抹了少许油的平底大碟或容器上。继续至所有粉浆用完。期间要检查,水低了要注入滾水。

7. 卷沙葛肠粉時皮可能会破烂,只要一双手小心要用膠刮底部推铲,另一隻手轻轻扶着转动,用沒破的粉皮包卷蓋着便成。如用较大的膠刮卷粉皮会更为方便。

8. 用小碟子把肠粉盛开上桌,即可配上腌青辣椒享用。

Recipe source : Eunice's Diary

Teluk Intan Rice Flour Rolls

Ingredients for the batter :  ( makes 16 - 18 rolls )
200g rice flour
50g water chestnut flour
50g corn flour
50g potato flour / starch
50ml oil
10g salt
1200ml water

Tools:
2 non-stick 8" x 8" roasting tins
1 large steamer or a big pan with lid

Fillings:
1tbsp chopped garlic
200g jicama ( shredded )
50g dried shrimp ( chopped and fried till fragrant )

Seasoning :
1/2tbsp oyster sauce
pepper to taste
a little dark soy sauce

To serve :
pickled green chillies

Method ( for fillings ) :
1. Heat wok with some oil , saute chopped garlic . Add in jicama , fried dried shrimp and seasonings . Stir-fry till jicama is soft . Dish up and set aside .

Method ( for rice rolls ) :
1. Put all ingredients in a large bowl ( except the water ) , add the water in 3 batch to mix really well with all the flour and starch until they have all dissolved and became a thin and smooth batter. Strain the batter through a sieve three times before leaving it to one side to rest, while you are getting on with rest of the procedures.

2. Use a big pan or a steamer, fill with about 3 inches of water and bring to the boil.

3. Lightly grease the tin; stir the batter well and ladle into measuring jug to measure 100 ml of batter to pour into the tin ( You can use your fingers to push the batter to fill the corners ) .

4. Scoop 2 ~ 3tbsp filling on top of the unsteam rice roll .Place the tin in the steamer and put the lid on. Steam on a high heat for 6 minutes.  Please pay attention at all times, over steamed rice pastry will become soggy. When opening the lid, the pastry would have some large rising air pockets, but they will settle back down almost immediately.

5. Leave the baking tin with the steamed rice flour pastry to one side, and proceed to put batter into another tin, repeating the above step 4 , 5 & 6 to steam another rice flour roll pastry. Remember to stir the batter well again each time before you ladle it into the measuring jug.

6. Lightly oil the dough cutter, carefully lift the steamed rice flour pastry up from the tin, and slowly roll it up into the shape of a rice flour roll. Carry on until all the batter have finished. Fill the pan up with boiling water again whenever it needs.

7. When rolling up the rice pastry with jicama filling in it, you may find the pastry tears quite easily, just use the dough cutter gently scrape and lift it up and roll it over, helped by the other hand to quickly wrap it up, covered by the rest of the smooth pastry. Use a larger dough cutter would also help lifting the steamed rice pastry.

8. Transfer them to a few small plates and serve with pickled green chillies .