炸南瓜年糕球 ~ Fried Nian Gao in Pumpkin Balls

食谱取自 :  婉婉午茶

炸南瓜年糕球

材料 :

200g 南瓜泥
20g  细砂糖
100g 糯米粉
1大匙 粘米粉
年糕切丁适量

做法 :

1. 把去皮的南瓜切片，放入锅中蒸熟。

2. 趁热取出已蒸熟的南瓜，压成泥。

3. 把细砂糖倒入南瓜泥中，快速拌匀。

4. 然后把糯米粉慢慢拌入，搓揉至不黏手，合成团即可。

5. 把揉好的南瓜糯米团依个人喜好分割成小团 ,搓圆。再用手压扁成圆片状后，包入切丁年糕一起揉成圆形。

6. 热油锅，以中小火炸至表面金黃色，捞起沥干油即可。

Recipe source : Wan Wan Tea

Fried Nian Gao in Pumpkin Balls

Ingredients :

200g mashed pumpkin
20g caster sugar
100g glutinous rice flour
1tbsp rice flour
some Nian Gao , cut into small cube

Method :

1. Skinned pumpkin and cut into slices . Steam pumpkin until soft .

2. In a big bowl , mash the pumpkin .

3. Add in caster sugar , mix till well combine .

4. Then add in glutinous rice flour , knead lightly to form a smooth dough .

5. Pinch a small piece of dough and roll to form a ball. Flatten the dough and wrap a piece of nian gao in the centre. Lightly roll into a ball.

6. Heat up oil in a wok, with low fire . Put the balls into the wok ,slowly fry until it turned golden brown . Remove and drain excess oil .

南瓜豆奶汤圆 ~ Pumpkin Tang Yuan and Grass Jelly in Soya Milk

食谱取自 : 新新饮食 @ 第103期

南瓜豆奶汤圆

汤圆材料:

200g 糯米粉
100g 南瓜肉 ( 蒸软，压烂 )
70ml 水
40g 幼糖

材料:

1500ml 豆浆
5大匙 糖
100g 凉粉 （ 切小方块 ）
适量炒香花生碎

做法

1. 把汤圆材料拌匀搓成团，分成8g小团，搓圆，放入滚水里，用中小火煮至浮起，煮多2分钟，捞起，待用。

2. 锅里放入豆浆和糖，拌煮至滚，熄火，加入汤圆，享用时加入凉粉和花生碎，即可。

Recipe source : YumYum Magazine @ No . 103

Pumpkin Tang Yuan and Grass Jelly in Soya Milk

Tang Yuan Ingredients :

200g glutinous rice flour
100g pumpkin （ steamed and mashed ）
70ml water
40g caster sugar

Ingredients :

1500ml soya milk
5 tbsp sugar
100g grass jelly (cincau)
some toasted peanuts

Method :

1. Tang Yuan: Combine all the ingredients and mix into a dough. Divide into small dough, about 8g each. Round up and blanch in boiling water at medium low heat until floats up. Cook for another 2 minutes. Dish and drain.

2. Put soya milk and sugar into a pot, stir and bring to boil. Remove from heat and serve with grass jelly and toasted peanuts.

蒜蓉咸鱼鸡翅根 ~ Steamed Chicken Drumettes with Ginger and Salted Fish

食谱取自 : 蒸味道 ，留住营养更健康

蒜蓉咸鱼鸡翅根

材料 :

12只 鸡翅根
1茶匙 盐
½杯 鸡汤
50g 咸鱼碎 ( 炸香 )

材料 B ( 姜蓉酱 ) :

200g 姜蓉
1茶匙 麻油
2汤匙 花雕酒
1汤匙 生抽
1汤匙 蚝油
1茶匙 糖

装饰配料 :

青葱丝

做法 :

1. 鸡翅根均匀抹上盐，排在蒸碟上，以大火蒸30分钟。取出备用。

2. 姜蓉酱 : 锅内烧热1汤匙油，加入材料B炒香，加入鸡汤煮沸。

3. 把姜蓉酱均匀淋在鸡翅根上。

4. 撒上咸鱼，装饰后趁热享用。

Recipe source :  Steaming : Retaining Flavours for Healthy Meals

Steamed Chicken Drumettes with Ginger and Salted Fish

Ingredients :

12 chicken drumettes
1tsp salt
½ cup chicken stock
50g chopped salted fish ( fried )

Ingredients B ( Ginger gravy )  :

200g grated ginger
1tsp sesame oil
2tbsp Shaoxing wine
1tbsp soy sauce
1tbsp oyster sauce
1tsp sugar

Garnishing :

Shredded spring onion

Method :

1. Rub salt all over chicken drumettes , arrange on a steaming plate and steam over high heat for 30 minutes . Remove and set aside .

2. Ginger Gravy : Heat 1tbsp of oil in a wok , add ingredients B and stir-fry until aromatic . Add chicken stock and bring to boil .

3. Pour ginger gravy over chicken drumettes .

4. Sprinkle salted fish on top , garnish and serve hot  .