Sunday 30 October 2016

香脆奶油鸡 ~ Creamy Butter Chicken




食谱取自 :  新新饮食 @ 64

香脆奶油鸡

材料 :
2 全鸡腿 ( 切块 )
适量粟粉
2 炸油

腌料 :
1 蛋黄
¼小匙

汁料 :
1大匙 奶油 / 牛油
2大匙 咖喱叶
5 指天椒 ( 拍烂 )
200g 淡奶
½小匙
1小匙

做法 :
1. 鸡腿加入腌料拌匀,腌2小时。

2. 鸡腿沾上粟粉,然后放入热油中炸至金黄香脆,捞起沥干油分,备用。

3. 烧热奶油,爆香咖喱叶和指天椒,加入淡奶,盐和糖煮滚。

4. 最后加入鸡肉大火炒匀,便可上碟享用。

Recipe source : YumYum @ No. 64

Creamy Butter Chicken

Ingredients
2 chicken whole legs ( cut into pieces )
some cornstarch
2 cups oil for deep-frying

Marinade :
1 egg yolk
¼tsp salt

Sauce :
1tbsp butter
2tbsp curry powder
5 chilli padi ( crushed )
200g evaporated milk
½tsp salt
1tsp sugar

Method :
1. Mix chicken pieces with marinade and marinate for 2 hours .

2. Coat chicken pieces with cornstarch and deep-fry in hot oil until golden brown and crispy . Dish and drain .

3. Melt butter in a pan , saute curry leaves and chilli padi until aromatic . Add in evaporated milk , salt , sugar and bring to boil .

4. Lastly add in fried chicken and stir-fry over high heat until well combined . Dish up and serve  .

港式避风塘鸡翼 ~ Fried Chicken Wings Ala Hong Kong




食谱取自 :  新新饮食 @ 64

港式避风塘鸡翼

材料 :
10 鸡中翼
2杯炸油

腌料 :
½ 小匙
½小匙 黑胡椒碎

避风塘料 :
2大匙 奶油 / 牛油
1大匙 火蒜茸
2 辣椒干 ( 切碎 )
50g 面包糠
½ 小匙
1小匙

做法 :
1. 鸡翼加入腌料拌匀腌2小时

2. 避风塘料 : 热溶奶油,爆香蒜茸,加入辣椒碎和面包糠小火炒至香脆,最后加入盐和糖炒匀即可。

3. 1/3打好的B料加入A料轻轻拌匀,再加入1/3  B料轻轻拌匀,才加入其余的蛋白轻轻拌匀。

4. 烧热油锅 ,放入鸡翼炸至金黄色,捞起沥干油分,洒上避风塘料即可享用。

Recipe source : YumYum @ No. 64

Hong Kong style Fried Chicken Wings 

Ingredients
10 chicken mid-joint wings
2 cups oil for deep-frying

Marinade :
½ tsp salt
½ tsp ground black pepper

Garlic bread crumbs :
2tbsp butter
1tbsp chopped smoked garlic
2 dried chillies  ( chopped )
50g bread crumbs
½ salt
1tsp sugar

Method :
1. Mix chicken mid-joint wings with marinade and marinate for 2 hours  .

2. Garlic bread crumbs : Melt butter in a pan , saute chopped smoked garlic until aromatic . Add chopped dried chillies , bread crumbs and stir-fry over low heat until crispy . Lastly , add in salt , sugar and stir well .

3. Heat up oil for deep-frying , deep-fry chicken wings until golden brown  . Dish and drain . Sprinkle garlic bread crumbs on top and serve .

泰国酥炸花腩 ~ Thai Pork Belly with Sweet and Sour Onion





食谱取自 :  名食谱 @ 57

泰国酥炸花腩

材料 A :
400g  连皮五花腩
1大匙 酱油
½小匙
½ 鸡蛋
1大匙 薯粉

材料 B :
1 洋葱 ( 切丝 )
1 红辣椒 ( 切丝)
5 指天椒 ( 剁碎)
1大匙
2大匙 泰式辣椒酱
2大匙 桔子汁

做法 :
1. 花肉洗净,用沸水煮滚30分钟或至熟透,取出,放置待冷却后切块状。

2. 将花肉加入酱油,糖,鸡蛋和薯粉拌匀,然后用热油以大火炸酥呈金黄色,捞起,沥油,盛碟。

3. 把所有材料B混合均匀,腌渍15分钟,淋在香酥花肉上,即可食用。

Recipe source : Famous Cuisine  @ No. 57

Thai Pork Belly with Sweet and Sour Onion

Ingredients A
400g pork belly with skin
1tbsp light soy sauce
½ tsp sugar
½ egg
1tbsp tapioca flour

Ingredients B :
1 big onion ( shredded )
1 red chillies ( shredded )
5 bird’s eye chillies ( chopped )
1tbsp sugar
2tbsp Thai chilli sauce
2tbsp calamansi juice

Method :
1. Cook pork belly in the boiling water for 30 minutes . Remove , leave to cool and cut into pieces .

2. Mix pork belly with light soy sauce , sugar , egg and tapioca flour. Next , deep-fry in the hot oil over high heat until golden brown . Dish out and drain well .

3. Combine entire ingredients B , marinate for 15 minutes , then spoon over to the fried pork belly , serve at once .

Sunday 23 October 2016

南乳咖喱粉炸鸡翼 ~ Fried Nam Yee Curry Chicken Wings




食谱取自 :  新新饮食 @ 64

南乳咖喱粉炸鸡翼

材料 :
5 鸡翼
2 炸油

腌料 :
南乳
1大匙 蚝油
½大匙 麻油
½ 大匙 绍兴酒
1小匙 咖喱粉
1
1大匙 面粉
1大匙 粟粉

做法 :
1. 鸡翼加入腌料拌匀腌隔夜.

2. 烧热炸油 放入鸡翼炸至金黄香脆,捞起沥干油分,即可享用。

Recipe source : YumYum @ No. 64

Fried Nam Yee Curry Chicken Wings

Ingredients
5 chicken wings
2 cups oil for deep-frying

Marinade :
1½ cube fermented red beancurd / “ Nam Yee “
1tbsp oyster sauce
½ tbsp sesame oil
½ Shaoxing wine
1tsp curry powder
1 egg
1tbsp plain flour
1tbsp cornstarch

Method :
1. Mix chicken wings with marinade and marinate for overnight.

2. Heat up oil for deep-frying , deep-fry chicken wings until golden brown and crispy . Dish and drain . Serve .

特香烤花肉 ~ Roasted Garlic Pork Belly



食谱取自 :  新新饮食 @ 103

特香烤花肉

材料 :
800g 花肉
½ 大匙 蒜泥
1 青葱 ( 切粒 )

调味料 :
1小匙 生抽
½小匙 黑酱油
1小匙
½小匙 五香粉
½小匙 黑胡椒粉
1小匙 辣椒粉
1大匙

做法 :
1. 花肉放入煮滚的水中慢慢加热至熟透,捞起洗净,沥干切块。

2. 将调味料加入拌匀,腌1 ~ 2小时。

3. 预热烤箱 ,放入花肉以180c40分钟,即可取出享用。
Recipe source : YumYum @ No. 103

Roasted Garlic Pork Belly

Ingredients
800g pork belly
½tbsp grated garlic
1 stalk spring onion ( diced )

Seasoning :
1tsp light soy sauce
½ tsp dark soy sauce
1tsp salt
½ tsp five spice powder
½ tsp ground black pepper
1tsp chilli powder or paprika powder
1tbsp sugar

Method :
1. Put pork belly in a pot filled with boiling water and bring to boil at medium heat till well cooked . Dish and drain . Cut pork belly into pieces .

2. Add in seasoning and mix well . Season for 1 ~ 2 hours .

3. Preheat oven to 180c . Roast pork belly for 40 minutes . Remove and serve .

Monday 17 October 2016

五香烤鸡翼 ~ Baked Five Spice Chicken



 
食谱取自 :  新新饮食 @ 85
 
五香烤鸡翼
 
材料 :
10 鸡翼
 
腌料 :
1小匙 姜碎 ( 取汁 )
1小匙 蒜茸
1大匙 绍兴酒
1 ½小匙
1大匙 生抽
2小匙
½小匙 五香粉
1小匙麻油
1大匙 粟粉
 
做法 :
1. 鸡翼加入腌料拌匀腌1小时。
 
2. 预热烤箱。放入鸡翼以220c45分钟。
 
3. 即可取出,趁热享用。
 
 
 
Recipe source : YumYum @ No. 85
 
Baked Five Spice Chicken Wings
 
Ingredients
10 chicken wings
 
Marinade :
1tsp chopped ginger
1tsp chopped garlic
1tbsp Shaoxing wine
1½ tsp salt
1tbsp light soy sauce
2tsp sugar
½tsp five spice powder
1tsp sesame oil
1tbsp cornstarch
 
Method :
1. Combine chicken wings with marinade and marinate for 1 hour .
 
2. Preheat oven to 220c . Roast the chicken wings for 45 minutes till well cooked .
 
3. Remove and serve hot .