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条 五花肉
1粒 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  .

 

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条 红萝卜 ( 切丝 )
2大匙 虾米 ( 洗净 ，沥干 )
3朵 香菇 ( 浸软 ，切丝 )
2大匙 油
1½ liter 水

调味料  :

1½ 小匙 盐
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 @ 第98期

芥辣炸鲜鱿

材料 A :

2条 鲜鱿鱼 ( 约500g )

3杯 炸油

腌料  :

3小匙 芥辣粉 ( 我用芥辣酱 )

½ 小匙 盐

½ 粒 蛋

½碗 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 .

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包 冰片糖  ( 1 ½包 冰片糖 )

1茶匙 盐

 

用具 :

消毒后沥干玻璃瓶1个

 

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 烧 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.

 

 

 

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

食谱取自 ： 名食谱 @ 第57期

腌渍鸡扒

材料 :

6件 鸡扒 (全鸡腿 ，去骨 )

腌料 :

1½ 小匙  盐
1½ 小匙 柠檬皮屑
1½ 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 @ 第57期

西兰花酱拌烤鸡扒

材料：

1件 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180度5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 糖
1小匙 盐

B ( 拌匀 ) :

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

** 叁峇马来栈 ( 捣烂 ) :

4条 红辣椒
3条 指天椒
1/2大匙 烘香马来栈粉
1/2小匙 糖

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  .