咖喱素鱼 ~ Curry Vegetarian Mock Fish

食谱取自 : Y3K 美厨食谱 @ No. 94

咖喱素鱼

材料 :

1块 素鱼 ( 切小块 )
3条 长豆 ( 切段 )
3条 羊角豆 ( 斜切 )
1粒 番茄 ( 切角 )
1枝 咖喱叶 ( 取叶 )
1汤匙 咖喱酱
1汤匙 浓椰浆

做法 :

1. 锅热适量油 ，投入素鱼炸至金黄色，捞起，摆盘。

2. 保留(1)的油锅，加入长豆，羊角豆，番茄和咖喱叶拉油，捞起。

3. 锅热1汤匙油，炒香咖喱酱及（2），倒入浓椰浆炒匀，淋上（1），即可享用。

Recipe source : Y3K Recipes @ No.94

Curry Vegetarian Mock Fish

Ingredients :

1 piece vegetarian mock fish ( cut into small pieces )
3 long beans ( cut into sections )
3 ladies fingers ( cut into wedges )
1 tomato ( cut into wedges )
1 sprig curry leaves ( use only the leaves )
1tbsp ready curry paste
1tbsp concentrated coconut milk

Method :

1. Heat some oil in a wok . Deep-fry fish pieces till crispy . Remove , drain off oil , place on a platter .

2. In the same oil  , parboil long beans , ladies fingers and tomato wedges . Remove , drain well .

3. In a clean wok , use one spoon of oil to saute curry paste and no (2) , Add in coconut milk , stir well . Pour over no (1) , serve hot  .

椰糖叉烧 ~ Palm Sugar Roasted Pork

食谱取自 : May Kitchen Cottage

椰糖叉烧

材料 :

500 ~ 600g 五花肉 ( 去皮，切条状 )

50g 椰糖

500ml 清水

腌料 :

2大匙 绍兴酒

1小匙 五香粉

4汤匙 生抽

1汤匙 蚝油

1汤匙 黑酱油

做法 :

1. 将花肉和腌料拌匀，腌制4小时或隔夜。

2. 小锅煮滚500ml的清水，加入椰糖和腌好的花肉和酱汁，中小火煮至30~45分钟，煮至酱汁浓稠。

( 我用烤的： 将花肉盛起，放入烤盘里，并把汁留用。预热烤箱180c ， 盛入烤炉，烤10 ~ 15分钟，再翻另一面烤至花肉熟透及收汁，取出 ，切块，上碟。保留的叉烧汁加入少许清水拌匀，加入椰糖，以小火煮至糖溶，离火。淋在叉烧上，即可上桌。)

Recipe source :  May Kitchen Cottage

Palm Sugar Roasted Pork

Ingredients :

500 ~ 600g skinless pork belly ( cut into strip )

50g palm sugar

500ml water

Marinade :

2tbsp Shaoxing wine

1tsp five spice powder

4tbsp soy sauce

1tbsp oyster sauce

1tbsp dark soy sauce

Method :

1. Combine pork belly with marinade ingredients and marinate for 4 hours or overnight .

2. In a pot bring 500ml water to boil , add in palm sugar , pork belly and marinade sauce . Cook at medium-low heat for 30 ~ 45 minutes and sauce is thicken .

( I use bake version : Dish out pork belly , put in a baking tray and reserve the sauce . Pre-heat oven at 180c , add marinated pork belly . Bake for 10 ~ 15 minutes , turn to other side and continue to bake till cooked or until the sauce is absorbed . Dish out , cut pork belly into pieces , arrange on a serving plate . Mix reserved sauce with some water , add in palm sugar , bring to boil over low heat until sugar dissolve  . Remove from heat . Spoon sauce over the roasted pork . Serve hot . )

霸王鸡 ~ Steamed Chicken with Spring Onion and Ginger

食谱取自 : 食尽天下 @ 健康的大鱼大肉  / 蒸味道

霸王鸡

材料 :

1只  鸡 ( 约1.5公斤 )
1大匙 盐
1茶匙 麻油

填料 :
3片 姜
1棵 青葱 （ 切段 ）
2瓣 蒜头

蘸酱 :
50g 青葱 ( 切丝 )
30g 芫荽 ( 切碎 )
½杯 生抽
1茶匙 糖
1茶匙 麻油
1大匙 花雕酒

做法 :
1. 将鸡处理干净。

2. 填料塞入鸡腔，鸡放在蒸碟上，放入蒸锅，以中火蒸20分钟或至熟。

3. 弃去填料，留起碟上的1/2杯蒸鸡汁。

4. 蘸酱 : 蒸鸡汁放入碗中，加入葱和芫荽拌匀，加入其余醮酱材料，混合均匀。

5. 蒸鸡斩件，排在碟上，配蘸酱享用。

Recipe source : Best of the Best @ A Feast of Nutritious Dishes  / Steaming Retaining Flavours for Healthy Meals

Steamed Chicken with Spring Onion and Ginger

Ingredients :

1 ( 1.5kg ) chicken
1 tbsp salt
1 tsp sesame oil

Stuffing :
3 slices ginger
1 stalk spring onion ( sectioned )
2 cloves garlic

Dipping sauce :
50g spring onion ( shredded )
30g coriander ( chopped )
½ cup light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp “ Hua Diao “ wine

Method :
1. Clean the chicken , rinse and pat dry . Rub salt and sesame oil all over the chicken .

2. Put the stuffing into chicken cavity and place the chicken on a steaming plate . Put in a steamer and steam over medium heat for 20 minutes or cooked .

3. Remove the stuffing . Reserve 1/2 cup of chicken broth from steaming chicken .

4. Dipping sauce : In a bowl , combine chicken broth , spring onion and coriander . Add the remaining dipping ingredients and mix well .

5. Cut chicken into pieces , then arrange on a plate . Serve with dipping sauce .

蒜泥南乳煎花肉 ~ Crispy Garlic Pork Belly

 

 

食谱取自 : 新新饮食 @ 第85期

 

蒜泥南乳煎花肉

 

材料 A :

800g 花肉

1杯 炸油

 

腌料 :

1块 南乳

½ 大匙 蒜泥

1小匙 盐

1小匙 糖

1大匙 绍兴酒

3大匙 粟粉

 

做法 :

1. 花肉加入腌料拌匀，腌过夜。

 

2. 将花肉从冰箱取出回温。

 

3. 烧热油，放入花肉煎至熟，盛起。（ 我用烤的，200c烤60分钟 ）

 

4.切块排上碟，便可享用。

 

 

 

Recipe source : YumYum Magazine @ No.85

 

Crispy Garlic Pork Belly

 

Ingredients A :

800g pork belly

1 cup oil for deep-frying

 

Marinade :

1 piece fermented red beancurd

½ tbsp minced garlic

1tsp salt

1tsp sugar

1tbsp Shaoxing wine

3tbsp corn flour

 

Method :

1. Mix pork belly with marinade and marinate overnight in the fridge .

 

2. Remove the marinate pork from the fridge and leave until come to room temperature .

 

3. Heat up oil , pan-fry pork belly until golden brown and cooked . Dish and drain . ( I baked it at 200c for 60 mins ) .

 

4. Cut into pieces and arrange onto a serving platter . Serve .

姜茸韭菜回锅鸡 ~ Chicken with Chives and Mashed Ginger

食谱取自 : 再回味

姜茸韭菜回锅鸡

材料 A :

½只 菜园鸡

材料 B :

80g 韭菜 ( 切幼粒 )
100g 嫩姜
100g 文东姜 ( 我用老姜 )
2小匙 红葱茸
2小匙 蒜茸
2大匙 麻油
100ml 食油

调味料 :

¼小匙 盐
2大匙 酱油
1小匙 黑酱油

做法 :

1. 将菜园鸡洗净，大火蒸熟，或者用沸水浸泡至熟透，盛起，待冷却后，剁快。

2. 把嫩姜和生姜削皮，一起捣烂，取出备用。

3. 锅里烧热食油和麻油，加入葱茸和蒜茸，以中火爆香，加入姜茸拌炒至金黄。

4. 加入韭菜和调味料同炒均匀，拌入菜园鸡肉，不停翻炒片刻，即可上桌。

Recipe source : Memory of Taste by Famous Cuisine

Chicken with Chives and Mashed Ginger

Ingredients A :

½ no free-range chicken

Ingredients B :

80g Chinese chives ( finely diced )
100g young ginger
100g Bentong old ginger
2tsp chopped red shallot
2tsp chopped garlic
2tsp sesame oil
100ml cooking oil

Seasoning :

¼tsp salt
2tbsp light soy sauce
1tsp dark soy sauce

Method :

1. Rinse chicken , steam in a preheated steamer over high heat until cooked , or soak in boiling water till chicken cooked through . Dish out , leave to cool . Cut chicken into pieces .

2. Peel young and old gingers , pound in a stone mortar into paste , dish out , keep aside .

3. Heat cooking oil and sesame oil in a preheated wok , stir-fry red shallot and garlic over medium heat until fragrant and golden brown .

4. Add Chinese chives and seasoning , toss well . Stir in chicken pieces , stirring constantly till well combined . Dish out , serve hot  .

香酥猪扒 ~ Aromatic Crispy Pork Chop

食谱取自 : 好好吃！大牌档菜

香酥猪扒

材料 A :

500g 肉眼 ( 切成0.5cm厚片 )
3杯 炸油

腌料 :

½小匙 盐
1粒 蛋
1大匙 粟粉
少许麻油和胡椒粉

材料 B :

3大匙 蒜茸
2大匙 葱头仔碎
1大匙 姜碎

汁料 :

1大匙 蚝油
1大匙 生抽
1小匙 糖
100ml 水
½小匙 粟粉， 加入1大匙水拌匀 ( 打芡用 )

做法 :

1. 肉眼用刀背拍松，加入腌料拌匀腌30分钟。放入热油中炸至金黄色及熟透，捞起沥干油分。 

2. 将材料B放入热油中炸至香脆，捞起沥干油分，洒在猪扒上。

3. 加入调味料和清水 ， 煮至滚。

4. 留油1大匙，倒入汁料煮滚，打芡，淋上猪扒即可享用。

Recipe source : hohojiak ! Hawker’s Fair

Aromatic Crispy Pork Chop

Ingredients A :

500g pork chop ( cut into 0.5cm thick slices )
3 cups oil for deep-frying

Marinade :

½tsp salt
1 egg
1tbsp corn flour
Dash of sesame oil and pepper

Ingredients B :

3tbsp chopped garlic
2tbsp chopped shallots
1tbsp chopped ginger

Seasoning sauce :

1tbsp oyster sauce
1tbsp light soy sauce
1tsp sugar
100ml water
½tsp corn flour , mixed with 1tbsp water ( for thickening )

Method :

1. Pound pork chop with back of knife until tender . Mix with marinade and marinate for 30 minutes . Deep-fry in hot oil until golden brown and cooked . Dish and drain .

2. Deep-fry ingredients B until aromatic and crispy . Dish and drain . Sprinkle B onto pork chops .

3. Leave 1tbsp oil in wok , pour in seasoning sauce and bring to boil .Thicken with corn flour water and pour the gravy over pork chops . Serve .