香脆奶油鸡 ~ Creamy Butter Chicken

食谱取自 :  新新饮食 @ 第64期

香脆奶油鸡

材料 :

2个 全鸡腿 ( 切块 )
适量粟粉
2杯 炸油

腌料 :

1粒 蛋黄
¼小匙 盐

汁料 :

1大匙 奶油 / 牛油
2大匙 咖喱叶
5条 指天椒 ( 拍烂 )
200g 淡奶
½小匙 盐
1小匙 糖

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 @ 第64期

港式避风塘鸡翼

材料 :

10只 鸡中翼
2杯炸油

腌料 :

½ 小匙 盐
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条 辣椒干 ( 切碎 )
50g 面包糠
½ 小匙 盐
1小匙 糖

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. 将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 @ 第57期

泰国酥炸花腩

材料 A :

400g  连皮五花腩
1大匙 酱油
½小匙 糖
½ 个 鸡蛋
1大匙 薯粉

材料 B :

1个 洋葱 ( 切丝 )
1条 红辣椒 ( 切丝)
5条 指天椒 ( 剁碎)
1大匙 糖
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 .

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

食谱取自 :  新新饮食 @ 第64期

南乳咖喱粉炸鸡翼

材料 :

5个 鸡翼
2杯 炸油

腌料 :

1½块 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粒 蛋
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 @ 第103期

特香烤花肉

材料 :

800g 花肉
½ 大匙 蒜泥
1棵 青葱 ( 切粒 )

调味料 :

1小匙 生抽
½小匙 黑酱油
1小匙 盐
½小匙 五香粉
½小匙 黑胡椒粉
1小匙 辣椒粉
1大匙 糖

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180c烤40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 .

五香烤鸡翼 ~ Baked Five Spice Chicken

 

食谱取自 :  新新饮食 @ 第85期

 

五香烤鸡翼

 

材料 :

10个 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 盐

1大匙 生抽

2小匙 糖

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220c烤45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 .