南洋芫荽卤花肉 ~ Simmered Pork Belly with Coriander Root in " Nam Yang " style

食谱取自 : 名食谱 @ 第100期

南洋芫荽卤花肉

材料 :

400g 有皮五花肉 ( 切块 )

4粒 熟鸡蛋 ( 去壳 )

60g 蒜瓣

10g 南姜 ( 切片 )

5棵 芫荽头/芫荽根 ( 洗净 )

30g 椰糖 ( 切碎 )

2大匙 食油

600ml 清水

香料 :

1支 桂皮

1粒 八角

调味料 :

1 1/2小匙 五香粉

1/2小匙 胡椒粉

1大匙 酱油

1大匙 黑酱油

做法 :

1. 锅里烧热食，爆香蒜瓣，南姜和芫荽头，加入桂皮和八角继续拌炒香浓.

2. 加入花肉，椰糖碎和调味料，翻炒片刻至花肉转色.

3. 注入清水，大火煮沸 . 加入熟蛋，盖上，改用慢火焖煮45分钟至花肉熟透松软，卤汁浓稠，即可上桌.

Recipe source : Famous Cuisine @ No.100

Simmered Pork Belly with Coriander Root in " Nam Yang " Style 

Ingredients :

400g pork belly with skin ( cut into pieces )

4 hard-boiled eggs ( shelled )

60g garlic cloves

10g fresh galangal ( sliced )

5 stalks coriander root ( rinse )

30g palm sugar / " Gula Melaka " ( crushed )

2tbsp cooking oil

600ml water

Spices :

1 cinnamon stick

1 star anise

Seasoning :

1 1/2 tsp five spice powder

1/2tsp pepper

1tbsp light soy sauce

1tbsp dark soy sauce

Method :

1. Heat cooking oil in a preheated wok to saute garlic , galangal and coriander roots , add in cinnamon stick and star anise , stir until fragrant.

2. Add pork belly , crushed palm sugar and seasoning , stir-fry briskly until the colour of pork is changes .

3. Add water , bring to boil ovet high heat. Add in eggs , cover with lid , reduce to low heat . Simmer for 45 minutes until pork is tender and the gravy is thick , dish out , serve at once .

烧汁排骨 ~ Braised Spare Ribs in Brown Sauce

食谱取自 : 怀念的味道

烧汁排骨

材料 A :

500g 排骨 ( 斩块 )

1个 鸡蛋

1/2茶匙 盐

1茶匙 姜汁

适量木薯粉

材料 B :

1/2茶匙 喼汁 

1/2茶匙 白醋

50g 辣椒酱

50g 茄汁

1茶匙 麻油

1汤匙 糖

2汤匙 清水

材料 C :

1/2个 红甜椒 ( 切碎 )

1/2个 青甜椒 ( 切碎 ) 

做法 :

1. 材料A ( 木薯粉除外 ) 拌匀，腌2小时.

2. 腌好的排骨均匀沾上木薯粉，放入热游中炸熟，沥干备用.

3. 另一个锅内加入材料B拌匀，煮沸.加入排骨炒香.

4. 加入材料C拌炒片刻，上碟.

Recipe source : Memorable Flavours

Braised Spare Ribs in Brown Sauce

Ingredients A :

500g spare ribs ( chopped into pieces )

1 egg

1/2tsp salt

1tsp ginger juice

some tapioca flour for coating

Ingredients B :

1/2tsp Worcestershire sauce

1/2tsp white vinegar

50g chili sauce

50g tomato ketchup

1tsp sesame oil

1tbsp sugar

2tbsp water

Ingredients C :

1/2 red capsicum ( chopped )

1/2 green capsicum ( chopped )

Method :

1. Combine ingredients A ( except tapioca flour ) and mix well . Marinate for 2 hours .

2. Coat marinated spare ribs evenly with tapioca flour and deep-fry in hot oil until done . Drain and set aside .

3. Combine ingredients B in another wok , stir well and bring to boil .Add.spare ribs and stir-fry until fragrant.

4. Add ingredients C and stir-fry for a while . Dish out.

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 :

300g 自制鱼滑豆腐泡

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 :

300g homemade fish paste bean curd puffs

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.

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 .

网油春卷 ～ Pork Spring Roll

食谱取自 :名食谱 @第100期

网油春卷

材料 :

1.2公斤 猪肉碎

60g 葱头仔 ( 剁碎 )

50g 蒜头 ( 剁碎 )

200g 沙葛 ( 剁碎 )

200g 红萝卜 ( 剁碎 )

4片 原味苏打饼 ( 压碎 )

1公斤 猪网油 ( 浸泡，洗净后沥干 )

调味料 :

2大匙 麻油

4大匙 蚝油

1 1/2大匙 酱油 / 生抽

1粒 蛋

1/2小匙 胡椒粉

1/2小匙 五香粉

面糊 ( 拌匀) :

200g 粘米粉

260ml 清水

少许胡椒粉

做法 :

1. 把猪肉碎和其余材料及调味料搅拌均匀，并打起胶质，分出120g等份。

2. 猪网油铺平，加入一份猪肉馅料，卷起；包好。同样步骤完成其余材料 。

3. 把网卷放入预热蒸笼，以大火蒸20分钟至熟，盛起，待冷却。

4. 锅里烧热炸油，把网卷沾上面糊，轻轻加入热油里大火炸至金黄酥脆，盛起，沥油，即可切片上桌。

Recipe source : Famous Cuisine @ No. 100

Pork Spring Roll

Ingredients :

1.2kg minced pork

60g red shallots ( chopped )

50g garlic cloves ( chopped )

200g sweet turnips ( chopped )

200g carrot ( chopped )

4pieces original cream crackers ( crushed )

1kg caul lining ( soaked , rinse and drain )

Seasoning :

2tbsp sesame oil

4tbsp oyster sauce

1 1/2tbsp light soy sauce

1 egg

1/2tsp pepper

1/2tsp five spice powder

Batter ( mix well ) :

200g rice flour

260ml water

pepper to taste

Method :

1. Combine minced pork with the rest of ingredients and seasoning , mix until sticky. Evenly divide into 120g each portion .

2. Lay caul lining on working table , add a portion of pork filling , roll up and wrap well . Repeat to finish the remaining ingredients .

3. Place pork rolls onto steaming plate , steam in a preheated steamer over high heat for 20 minutes until cooked , dish out . Leave to cool .

4. Dip pork rolls with some batter . Deep-fry in hot oil over high heat until golden brown and cripsy ,dish out .Drain well , slice and serve .

素鱼 ～ Vegetarian Fish

食谱取自 : 娘惹素菜

素鱼

材料 A :

1片 无盐腐皮 （约 10 x 6寸）

1片 海苔片 / 寿司紫菜

材料 B :

6块 豆包

3粒 马蹄（切细）

1/2 茶匙 盐

1/4 茶匙 胡椒粉

2 汤匙 普通面粉

4 汤匙 玉米粉

材料 C ( 面糊，拌匀) :

1汤匙 普通面粉

1汤匙 清水

做法 :

1. 将豆包切至幼细后，倒入碗内，加入其余材料B混合均匀 。

2. 将腐皮摊开在桌上，中间放上海苔片。

3. 将材料B混合物 舀在海苔片上，卷起，然后将腐皮紧紧卷起包着海苔片。将两边腐皮往中央折，用面糊封口。用手压素鱼使之紧实。

4. 素鱼蒸30分钟，取出待至凉透后，切成厚片。

Recipe source : Nyonya Vegetarian Dishes

Vegetarian Fish

Ingredients A :

1 pc unsalted bean curd skin ( about 10 x 6 inches )

1 pc nori sheet / roasted seaweed

Ingredients B :

6 pcs bean curd packets

3 water chestnuts ( finely chopped )

1/2 tsp salt

1/4 tsp pepper

2 tbsp plain flour

4 tbsp corn flour

Ingredients C ( batter , mixed well ) :

1 tbsp plain flour

1tbsp water

Method :

1. Mince bean curd packets until very fine and pour into a bowl . Add the rest of ingredients B and mix well .

2. Lay the bean curd skin flat on a table and place the nori sheet in the centre .

3. Scoop ingredients B mixture on top of nori sheet and roll it up , then roll up the bean curd skin tightly to cover nori sheet . Fold both edges toward centre then seal with batter . Press down vegetarian fish firmly with your hands to compress .

4. Steam vegetarian fish for 30 minutes . Remove and leave to cool completely , then cut into thick slices .

素鸡肉 ～ Vegetarian Chicken Pieces

食谱取自 : 娘惹素菜

素鸡肉

材料 A :
500g 全麦面粉
1 1/2 茶匙 素鸡精粉
1/4 茶匙 胡椒粉
520ml 清水

材料 B :
150g 粘米粉
2 汤匙 面粉
1/4 茶匙 胡椒粉

做法 :
1. 搅拌碗内加入全麦面粉，素鸡精粉和胡椒粉，混合均匀。

2. 加入清水，拌匀成有弹性的面团。待放15分钟。

3. 准备一锅清水，煮沸。用剪刀将面团剪成小块，放入沸水中煮30分钟. 取出沥干。

4. 碗内放入材料B, 混合均匀。加入鸡肉块，拌至均匀沾粉。

5. 锅内烧热油，放入鸡肉块炸至呈金黄色，取出沥油既成。


Recipe source : Nyonya Vegetarian Dishes

Vegetarian Chicken Pieces

Ingredients A :
500g gluten wheat flour
1 1/2 tsp vegetarian chicken seasoning
1/4 tsp pepper
520ml water

Ingredients B :
150g rice flour
2 tbsp plain flour
1/4 tsp pepper

Method :
1. In a mixing bowl , combine gluten wheat flour , vegetarian chicken seasoning and pepper . Mix well .

2. Add water and stir well to form into an elastic dough . Rest dough for 15 minutes .

3. Bring a pot of water to boil . Use a pair of scissors , cut dough into small pieces and drop into boiling water to boil for 30 minutes . Remove and drain well .

4. In a bowl , combine ingredients B and stir well . Add chicken pieces and mix until evenly coated with flour .

5. Heat oil in a wok , add chicken pieces and deep-fry until golden brown . Remove , drain well and ready to be used .

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 .