香炸饭团糕 ~ Fried Rice Balls

食谱取自 : 爱上糕粿

香炸饭团糕

糕皮 :

300g 白饭
80g 糯米粉
50g 木薯粉
1茶匙 盐
2汤匙 食油
200ml 沸水

馅料 :

100g 咸菜 ( 剁碎 ) 
50g 甜菜脯 (剁碎 )  
50g 虾米 (剁碎 )
50g 肉碎
1汤匙 蒜茸
1粒 红葱头 ( 切碎 )
1茶匙 糖

做法 :

1. 馅料 : 烧热油，爆香蒜茸和红葱头碎。加入虾米碎，肉碎，甜菜脯碎和咸菜炒香，最后加入糖，盛起放旁。

2. 糕皮 : 将全部材料 ( 沸水除外 ) 加在一起，把沸水冲下去拌匀，搓成饭团 。

3. 把饭团搓成一小粒圆球，包进馅料 。

4. 把饭团放入热油中炸至金黄色即可。

Recipe source : In love with Kuehs

Fried Rice Balls

Dough :

300g cooked rice
80g glutinous rice flour
50g tapioca flour
1tsp salt
2tbsp oil
200ml boiling water

Filling :

100g salted vegetable ( chopped )
50g sweet preserved radish ( chopped )
50g dried prawn ( chopped )
50g minced meat
1tbsp chopped garlic
1 shallot ( chopped )
1tsp sugar

Method :

1. Filling : Heat oil, saute chopped garlic and chopped shallot until fragrant . Add in dried prawn , minced meat , sweet preserved radish and salted vegetable to stir-fry until fragrant . Add in sugar , remove and set aside .

2. Dough : Mix all ingredients ( except boiling water ) until well combined . Pour in boiling water and mix until well combined . Rub into rice mixture .

3. Roll the rice mixture into balls , wrap in filling .

4. Deep-fry the rice balls in heated oil until golden brown.

南乳炸花肉 ~ Fried Pork Belly with Red Preserved Beancurd

 

 

南乳炸花肉

材料 :

500g 五花肉 ( 去皮 )
食油适量

腌料 A  :

2块 南乳
1大匙 南乳汁
1大匙 蚝油
1大匙 绍兴酒
1大匙 糖
½大匙 生抽
五香粉少许
麻油适量

腌料 B :

1粒 蛋
2大匙 面粉
4大匙 粟粉
1大匙 姜汁
水少许

做法 :

1. 将花肉洗净，加入腌料A拌匀腌制数小时或过夜 。然后再加入腌料B腌制30分钟 。

2. 起锅热油，把花肉炸至金黄色和熟透，即可捞出沥干油，斩块上桌。

 

Fried Pork Belly with Red Preserved Beancurd

Ingredients :

500g skinless pork belly
cooking oil for deep-frying

Marinade A :

2pcs red preserved beancurd
1tbsp red preserved beancurd juice
1tbsp oyster sauce
1tbsp Shaoxing wine
1tbsp sugar
½tbsp soy sauce
some five spice powder
sesame oil

Marinade B :

1 egg
2tbsp plain flour
4tbsp corn flour
1tbsp ginger juice
some water

Method :

1. Wash pork belly and mix well with marinade A for a few hours or overnight . Then add in marinade B and marinate for 30 minutes   .

2. Heat up oil , deep-fry the pork belly until golden brown and cooked . Drain and cut into smaller pieces and serve .

炸鸡配泰式百香果酱

食谱取自 :  新新饮食 @ 第88期

炸鸡配泰式百香果酱

材料 :

2只 全鸡腿 ( 去骨 )
2杯炸油

腌料 ( 拌匀 ) :

½大匙 蚝油
½小匙 胡椒粉
1小匙 麻油
½小匙 糖

酱料 :

6大匙 泰式辣椒酱
2大匙 辣椒酱
½朵 姜花（ 切碎）
1粒 洋葱 ( 切碎 )
2片疯柑叶 ( 切细丝 )
4粒 百香果肉 ( 挖出果肉 )

裹粉 :

50g 粟粉
1粒 蛋 ( 打散 )
50g 面粉

做法 :

1.将酱料全部加一起拌匀备用。

2.将鸡肉加入腌料拌匀腌20分钟，沾上一层粟粉，再沾上一层蛋液，再沾上一层面粉。

3. 烧热油，放入沾好粉的鸡肉炸至金黄色及熟透，捞起沥干油。

4. 将鸡腿斩块， 配上百香果沾酱即可享用。

Recipe source : YumYum Magazine  @ No. 88

Fried Crispy Chicken with Spicy Passion Fruit Sauce

Ingredients :

2 chicken whole loge ( deboned )
2 cups oil for deep-frying

Marinade ( mix well ):

½tbsp oyster sauce
½tsp pepper
1tsp sesame oil
½tsp sugar

Dipping sauce :

6tbsp Thai chilli sauce
2tbsp chilli sauce
½ ginger flower ( finely chopped )
1 onion ( finely chopped )
2 pieces kaffir lime leaf ( finely shredded )
4 passion fruits ( scooped out the pulp )

Flour for coating :

50g cornstarch
1 egg ( beaten )
50g plain flour

Method :

1. Combine all ingredients for dipping sauce and mix well .

2. Mix chicken with marinades and marinate for 20 minutes . Coat chicken with cornstarch , follow by beaten eggs and then coat with another layer of plain flour .

3. Heat up oil for deep-frying , deep-fry chicken till golden brown and well cooked . Dish and drain .

4. Cut chicken into pieces and serve with dipping sauce .

虫草花蒸滑鸡 ~ Steamed Chicken with Cordyceps Flowers

食谱取自 : 蒸味道 ，留住营养更健康

虫草花蒸滑鸡

材料 :

40g 干虫草花
2只 鸡全腿
1茶匙 花旗泡参片
1汤匙 枸杞

调味料 :

1汤匙 生抽
½茶匙 糖
1汤匙 米酒
1茶匙 玉米粉
3汤匙 清水
盐和胡椒粉调味

做法 :

1. 干虫草花放入清水内泡软肉，洗净沥干。

2. 鸡全腿去皮和骨，洗净沥干，切块，排入蒸碟内备用。

3. 碗内放入虫草花，泡参片和枸杞，加入调味料拌匀。

4. 混合物均匀分布在鸡肉上。

5. 蒸碟放入蒸锅内，以大火蒸30分钟。取出享用。

Recipe source :  Steaming : Retaining Flavours for Healthy Meals

Steamed Chicken with Cordyceps Flowers

Ingredients :

40g dried cordyceps flowers
2 whole chicken legs
1tsp American ginseng slices
1tbsp wolfberries

Seasonings  :

1tbsp light soy sauce
½tsp sugar
1tbsp rice wine
1tsp corn flour
3tbsp water
salt and pepper to taste

Method :

1. Soak dried cordyceps flowers in water until soft , rinse and drain .

2. Skin and bone whole chicken legs , rinse and drain well . Cut into pieces and arrange on a steaming plate , set aside .

3. In a bowl , combine cordyceps flowers , ginseng slices and wolfberries . Add seasonings and mix well .

4. Distribute the mixture evenly over chicken .

5. Place the steaming plate into a steamer and steam over high heat for 30 minutes . Remove and serve .

泰式美奶滋酥脆排骨 ~ Thai style Mayonaise Pork Ribs

食谱取自 : 多多开伙

泰式美奶滋酥脆排骨

材料 :

500g 排骨 （ 剁块 ）
黄瓜/生菜适量（排盘用）
马铃薯粉适量

腌料 :

2汤匙 木薯粉
1汤匙  生抽 / 酱油  
1茶匙 鸡精粉  ( 我没放 )
1汤匙 蚝油  
胡椒粉适量
1粒 鸡蛋

汁料 （ 拌匀 ）:

4汤匙 泰式辣椒酱 
2汤匙 美奶滋 
3汤匙 清水
盐适量

做法 :

1. 排骨用盐抹均匀，1分钟就洗掉，沥干。加入腌料腌制至少4小时以上。

2. 热锅，加入适量的油，将腌制好的排骨一个一个均匀沾上马铃薯粉，下锅大火油炸至熟和金黄色。捞起，沥干油份 。

3. 倒出多余的油份，趁锅里还有热度，把汁料下锅稍微炒一下。放入排骨，大火快速拌炒片刻至收汁，即可上桌。

Recipe source : dodocook

Thai style Mayonaise Pork Ribs

Ingredients :

500g pork ribs ( cut into pieces )
cucumber / lettuce ( for garnishing )
some potato starch

Marinade :

2tbsp tapioca flour
1tbsp soy sauce
1tsp chicken powder ( I omit it )
1tbsp oyster sauce
some pepper to taste
1 egg

Sauce ( mix well )  :

4tbsp Thai chilli sauce
2tbsp mayonnaise
3tbsp water
salt to taste

Method :

1. Season pork rib with marinade ingredients and marinate at least 4 hours .

2. Coat pork rib pieces with potato starch ( piece by piece ) . Deep-fry in hot oil over high heat until cooked and golden brown, dish out and drain .

3. Leave some hot oil in wok , add in sauce mixture . Stir in pork rib pieces over high heat until well combined and the sauce is absorbed . Dish out , serve at once .