Sunday, 23 July 2017

鸡饭粒 ~ Chicken Rice Balls




食谱取自 :舍尖上的马六甲

鸡饭粒

材料 A ( 水煮鸡 ) :
1只 全鸡 ( 1.5公斤)
6瓣 蒜头(拍裂) 
2棵 青葱
3公分厚 姜 ( 切片)
1茶匙 盐
1块 鸡精块或1汤匙鸡汤粉 ( 我没放 )
1根 竹签 ( 封鸡腔用 )
冰水 ( 泡鸡用 )

材料 B ( 鸡饭粒 ) :
3杯 白米 ( 洗净,沥干 )
1/4 杯 糯米 ( 洗净 , 沥干 )
4瓣 蒜头 ( 拍裂 )
3片 姜
4杯 鸡汤 ( 烫鸡水 )
1/2茶匙 盐
3片 班兰叶(一同打结) 

材料 C ( 辣椒酱) :
7条 红辣椒
3条 指天椒
20g 嫩姜 ( 切片 )
8瓣 蒜头
3汤匙 酸柑汁
1/2杯 鸡汤 ( 烫鸡水 )
1/2茶匙 盐
1/2汤匙 糖

材料 D ( 淋将,拌匀) :
400ml 鸡汤 ( 烫鸡水 )
4汤匙 生抽
1汤匙 蚝油
1/2汤匙 麻油
1/2汤匙 糖

装饰配料 :
1/2条 黄瓜 ( 切半圆片 )

做法 : 
1. 水煮鸡 : 全鸡均匀抹上盐,将青葱,蒜头和姜塞入鸡腔内,以牙签封好。

2. 汤锅内注入清水 ( 足以淹过全鸡 ),煮沸。放入鸡,转小火,加盖煮15分钟或至熟。

3. 取出鸡,泡入冰水中一会儿,沥干。将鸡精块加入鸡汤 (烫鸡水)内 。

4. 鸡饭粒 : 平底锅内烧热3汤匙油,炒香蒜头和姜和米,连同班兰叶放入锅内。

5. 加入鸡汤和盐拌匀,像平常煮饭一样煮熟。

6. 当饭煮熟,舀出后趁热拌松,搓成丸状,排在碟上。

7. 辣椒酱 : 材料C放入搅拌机内。搅至细滑。

8. 水煮鸡斩块,淋上淋酱,以黄瓜装饰。配上鸡饭粒和辣椒酱享用。


Recipe source : The Best of Malacca Street Food

Chicken Rice Balls

Ingredients A ( Poached chicken) :
1 whole chicken ( 1.5kg )
6 pips garlic ( bruised )
2 stalks spring onion
3 cm thick ginger ( sliced )
1tsp salt
1pc chicken stock cube ( or 1tbsp chicken stock powder ) - I omit it
1 toothpick ( for sealing chicken cavity )
iced water for soaking poached chicken

Ingredients B ( Chicken Rice Balls ) :
3 cups uncooked rice ( rinse and drained )
1/4 cup glutinous rice ( rinse and drained )
4 pips garlic ( bruised )
3 slices ginger
4 cups chicken stock ( pouching liquid )
1/2tsp salt
3 pcs pandan leaves ( knotted together )

Ingredients C ( chili dipping sauce ) :
7 red chilies
3 bird's eye chilies
20g young ginger ( sliced )
8 pips garlic
3tbsp lime juice
1/2cup chicken stock ( pouching liquid )
1/2tsp salt
1/2tbsp sugar

Ingredients D ( Drizzling sauce , mixed well ) :
 400ml chicken stock ( pouching liquid )
4tbsp light soy sauce
1tbsp oyster sauce
1/2tbsp sesame oil
1/2tbsp sugar

Garnishing :
1/2 cucumber ( sliced semi-circles )

Method :
1. Poached chicken : Rub salt all over the whole chicken . Stuff spribg onion , garlic and ginger into the cavity and seal with a toothpick.

2. Fill a stock pot with water ( enough to cover the chicken ) and bring to boil .Put in chicken , reduce the heat and cover to simmer for 15 minutes.

3. Remove chicken and soak it in iced water for a while . Drain well . Add chicken stock cube to the chicken stock ( pouched liquid ).

4. Chicken Rice Balls : Heat 3 tbsp oil in a pan , then stir-fry garlic ,ginger and rice
till fragrant . Combine wih pandan leaves in a rice cooker .

5. Add chicken stock and salt , stir well and cook as per normal .

6. When the rice is cooked , remove it from the rice cooker . Loosen the rice when it is still hot . Shape it into balls and arrange on a plate .

7. Chili Dipping Sauce : Combine ingredients C in a blender and blend till fine .

8. Chop poached chicken into pieces , top with dizzling sauce and garnish with cucumber slices . Serve with chicken rice balls and chili dipping sauce .



黑椒火蒜蒸花腩片 ~Steamed Pork Belly Slices with Smoked Garlic & Black Pepper



食谱取自 : 名食谱 @ 第100期

黑椒火蒜蒸花腩片

材料 :
300g 有皮五花肉
30g 火蒜瓣(切片)  
1小匙 黑胡椒末
1大匙 绍兴酒
1大匙 清水
适量芹菜末 / 青葱末

调味料 :
1/2 大匙 蚝油
1/2小匙 砂糖
1/2小匙 胡椒粉
1小匙 粟粉
1小匙 黑酱油

做法 :
1. 花肉用沸水烫煮20分钟 ,盛起,冷却后,切片。

2. 将花肉片加入蒜片,黑胡椒末,绍兴酒,清水,粟粉和调味料拌匀,腌渍20分钟。

3. 盛入预热蒸炉,大火蒸20分钟至熟,离火,撒上芹菜/青葱末,即可上桌。


Recipe.source : Famous Cuisine @ No. 100

Steamed Pork Belly Slices with Smoked Garlic & Black Pepper

Ingredients :
300g pork belly with skin
30g smoked garlic cloves ( sliced )
1tsp crushed black pepper
1tbsp Shao Xing wine
1tbsp water
some chopped continental parsley / spring onion

Seasoning :
1/2tbsp oyster sauce
1/2tsp castor sugar
1/2tsp pepper
1tsp corn flour
1tsp dark soy sauce 

Method :
1. Cook pork belly in boiling water over high heat for 20 minutes ,dish out . Leave to cool and sliced .

2. Mix pork belly with garlic , black pepper , Shao Xing wine ,water , corn flour and seasoning , marinate for 20 minutes .

3. Steam pork belly mixture in a pre-heated steamer over high heat for 20 minutes until cooked . Dish out , sprinkle some chopped continental parsley / spring onion . Serve hot .

冬瓜花肉焖老豆腐 ~ Old Bean Curd Simmered with Winter Melon and Pork Belly



食谱取自 : 再次遇见豆腐

冬瓜花肉焖老豆腐

材料 :
3件 自制老豆腐(切块) 
300g 有皮五花肉 ( 切块 )
650g 冬瓜(削皮, 切块)
1球 火蒜
30g 姜片
2大匙 食油
1公升 清水

调味料 :
1大匙 酱油
1/2大匙 蚝油
1大匙 黑酱油
1小匙 砂糖

做法 :
1. 锅里烧热食油,加入姜片以慢火爆香,放入花肉炒香.

2. 加入清水和调味料 ,大火煮沸 .盖上,改用中火焖煮30 ~ 40分钟.

3. 加入火蒜,冬瓜和老豆腐拌匀,继续焖煮至花肉松软入味,收汁即可.


Recipe source : Tempting Tofu

Old Bean Curd Simmered with Winter Melon and Pork Belly

Ingredients :
3 nos homemade old bean curd ( cut into pieces )
300g pork belly with skin ( cut into pieces )
650g winter melon (peeled , cut into pieces )
1 head smoked garlic
30g ginger slices
2tbsp cooking oil
1 litre ( 1000ml ) water

Seasoning :
1tbsp light soy sauce
1/2tbsp oyster sauce
1tbsp dark soy sauce
1tsp caster sugar

Method :
1. Heat cooking oil in a preheated wok to saute ginger over low heat , add in pork belly and stir-fry briskly until fragrant .

2. Add water and seasoning , bring to boil over high heat . Once boiled , cover and simmer over medium heat for 30 ~ 40 minutes .

3. Add smoked garlic , winter melon and old bean curds , simmer again until pork belly pieces are tender and the gravy is almost absorbed . Remove from heat , serve at once .





自制老豆腐 ~ Homemade Old Bean Curd



食谱取自 : 再次遇见豆腐

自制老豆腐

材料 :
3件 豆干

做法 :
1. 将豆干放入冰格内,冷冻隔夜.

2. 把豆干取出,放入水中解冻,软化后盛起,挤干水分,即成老豆腐,备用.


Recipe source : Tempting Tofu

Homemade Old Bean Curd

Ingredients :
3 nos hard bean curd

Method :
1. Freezing hard bean curd in the freezer overnight 

2. Remove bean curd , and defrosted in water to soften . Squeeze out excess water and drain , ready to use .


红烧鱼滑豆腐 ~ " Hong Xiu " Homemade Fish Paste Bean Curd Puffs



                    食谱取自 : 再次遇见豆腐

红烧鱼滑豆腐

材料 :
1小匙  蒜茸
1大匙 绍兴酒
2大匙 食油
250ml 清水
适量粟粉水 ( 勾芡 )

材料 B :
20g 红萝卜 (切片 )
50g 粟米芯 ( 切段 )
6朵 香菇 ( 清水泡软 )
50g 甜豆 ( 切段 )

调味料 :
1/2大匙 蚝油
1大匙 酱油
1小匙 砂糖
1/2小匙 胡椒粉
1/2小匙 麻油

做法 :
1. 把材料B用沸水烫过( ,捞起 ,.沥水.

2. 锅里烧热食油,文火爆香蒜茸,加入鱼滑豆腐和材料B炒香浓。

3. 加入清水煮沸 , 焖煮稍微收汁. 最后用适量粟粉水勾芡,即可上桌.


Recipe source : Tempting Tofu

" Hong Xiu " Homemade Fish Paste Bean Curd Puffs

Ingredients A :
1tsp chopped garlic
1tbsp Shaoxing wine
2tbsp cooking oil
250ml water
some cornstarch solutions ( for sauce thickening )

Ingredients B :
20g carrot ( sliced )
50g baby corns ( sectioned )
6 dried Chinese mushrooms / Shiitake mushrooms ( soaked )
50g sugar snap peas ( sectioned )

Seasoning :
1/2tbsp oyster sauce
1tbsp light soy sauce
1tsp caster sugar
1/2tsp pepper
1/2tsp sesame oil

Method :
1. Blanch ingredients B in boiling water ,dish out and drain .

2. Heat cooking oil in a preheated wok to saute garlic over low heat , add in fish paste bean curd puffs and the blanched ingredients B , stir-fry briskly until fragrant . Mix in seasoning .

3. Add water and bring to boil , simmer until the sauce is almost absorbed . Thicken sauce with a little cornstarch solutions . Dish out , serve at once .


自制鱼滑豆腐泡 ~ Homemade Fish Paste Bean Curd.Puffs







食谱取自 : 再次遇见豆腐

自制鱼滑豆腐泡

材料 : 
2件 豆干 ( 240g )
2粒 鸡蛋
150g 鱼胶/鱼滑
1/2大匙 薯粉

调味料 :
1/4小匙 盐
1/2小匙 砂糖
1/2小匙 胡椒粉
1大匙 粟粉

做法 :
1. 把鸡蛋加入搅拌机略打均匀,然后加入豆干,鱼胶,薯粉和调味料,继续搅拌至滑,盛起.

2. 锅里注入冷油,舀入约1大匙鱼胶豆腐( 至完毕)
,以大火炸至浮起油面及金黄色,捞起,沥除油份,备用.

Recipe source : Tempting Tofu

Homemade Fish Paste Bean Curd Puffs

Ingredients :
2 nos hard bean curd ( 240g )
2 eggs
150g fish paste
1/2tbsp tapioca flour

Seasoning :
1/4tsp salt
1/2tsp caster sugar
1/2tsp pepper 
1tbsp corn flour

Method :
1. Blend eggs in a food processor a while , then add in bean curd , fish paste , tapioca flour and seasoning , blend again until smooth . Dish out .

2. Add cooking oil in a wok , add in about full spoon of fish paste mixture ( until mixture finished ) . Deep-fry over high heat until become puffs and golden brown  . Dish out and drain , ready to cook.



Sunday, 16 July 2017

咸鱼肉燥饭 ~ Rice with Simmered Pork & Salted Fish



食谱取自 : 处处米饭香

咸鱼肉燥饭

材料 A :
400g 热饭
少许青葱粒

材料 B :
300g 连皮五花肉 
60g 梅香咸鱼肉(炸香)
4条 指天椒 (拍扁)
3朵 香菇 ( 清水泡软,切丝 )
1大匙 小葱末
1大匙 姜末
2大匙 食油
1大匙 绍兴酒
500ml 清水

调味料 :
1大匙 蚝油
1/2大匙 酱油
1/2大匙 黑酱油
1小匙 砂糖
1/2小匙 胡椒粉
1/2小匙 麻油

做法 :
1. 将五花肉放入沸水里大火煮15分钟,取出沥干水分后,切成细条。

2. 锅里烧热食油,慢火爆香姜末和葱末,加入花肉,香菇和调味料翻炒片刻至香浓。

3. 注入清水同煮沸,改用慢火焖至花肉软化,加入咸鱼和指天椒拌匀,煮至收汁,撒入绍兴酒拌匀。

4. 把适量花肉放入碗中,并加入热饭,轻轻压紧,倒扣上碟,撒上青葱,即可上桌 。

Recipe source : Taste of Rice

Rice with Simmered Pork and Salted Fish

Ingredients A :
400g hot rice
some chopped spring onion

Ingredients B :
300g pork belly with skin
60g " Moi Heong " salted fish ( deep-fry )
4 bird eye chilies ( flatten ) 
3 nos dried Chinese mushroom ( soaked , shredded )
1tbsp chopped red shallot
1tbsp chopped ginger
2tbsp cooking oil
1tbsp Shaoxing wine
500ml water

Seasoning :
1tbsp oyster sauce
1/2tbsp light soy sauce
1/2tbsp dark soy sauce
1tsp caster sugar
1/2tsp pepper
1/2tsp sesame oil

Method :
1. Cook pork belly into boiling water over high heat for 15 minutes . Dish out and drain , cut into strips .

2. Heat cooking oil in a preheated wok to saute ginger and shallot over low heat , add in pork belly , mushrooms and seasoning , stir-fry briskly until fragrant .

3. Add water , and bring to boil .Once boiled , reduce to low heat , let it simmer until pork belly tender . Stir in salted fish and bird's eye chilies , cook until the gravy is almost absorbed . Sprinkle with Shaoxing wine .

4. Arrange some simmered pork belly into a bowl , add in hot rice , and lightly press . Next , invert rice onto a serving plate , sprinkle with some spring onion . Serve hot .


烤鸡黄姜粢饭 ~ Turmeric Rice Roll with Roasted Chicken , Egg & Cucumber




食谱取自 : 处处米饭🍚香

烤鸡姜黄姜粢饭

材料 A :
500g 糯米 ( 清水浸泡隔夜 )
2个 鸡蛋
150g 青瓜 (切细条)
2大匙 新鲜黄姜汁
适量炸葱酥
1小匙 盐
2大匙 食油

材料 B :
300g 鸡肉
1/2大匙 蚝油
1大匙 酱油
1大匙 蜜糖
1小匙 砂糖
1大匙 绍兴酒

做法 :
1. 准备烤鸡肉 : 把鸡肉和其余材料B拌匀,腌渍隔夜。把腌好的鸡肉放入预热烤箱里,以200c烘30分钟至熟透,取出,切条备用。

2. 鸡蛋打散,热锅里烧热适量食油,徐徐加入蛋液,以中火煎成蛋皮,盛起,冷却后切成蛋皮丝,待用.

3. 将糯米蒸熟,取出,趁热加入黄姜汁,盐和食油一起拌匀.

4. 把保鲜膜铺平桌面,加入200g糯米饭,铺平后,中间放入烤鸡肉,蛋丝和青瓜 .用保鲜膜包紧成饭团.

5. 食用时切片,配上炸葱酥,即可上桌.


Recipe source : Taste of Rice

Turmeric Rice Roll with Roasted Chicken , Egg and Cucumber

Ingredients A :
500g glutinous rice ( soak in water overnight )
2 eggs
150g cucumber
2tbsp fresh turmeric juice
some fried shallot flakes
1tsp salt
2tbsp cooking oil

Ingredients B :
300g chicken fillet
1/2tbsp oyster sauce
1tbsp light soy sauce
1tbsp honey
1tsp caster sugar
1tbsp Shaoxing wine

Method :
1. To make roasted chicken : season the chicken fillet and the rest of ingredients B , mix well and marinate in fridge overnight . Bake the marinated chicken in a preheated oven at 200c for 30 minutes until cooked .
Remove , cut chicken into strips , ready to serve .

2. Beat egg .Heat some cooking oil in a preheated frying-pan ,gradually add in beaten egg , pan-fry over medium heat become egg skin.Dish out , leave to cool , cut into shreds . Ready to serve .

3. Steam glutinous rice in a preheated steamer until cooked , dish out .Add in turmeric juice ,salt and cooking oil , mix well .

4. Lay cling film on the working table , add in 200g of turmeric glutinous rice , level the surface .Next , add some roasted chicken , shredded egg skin and cucumber in the centre .Roll up and press tightly , and wrap well with cling film. Next , tighten the both ends , form into roll .

5. Cut into slices , serve with fried shallot flakes .