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.

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 .

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  .

香辣黄金蛋 ~ Golden Eggs with Mixed Herbs Gravy

 

 

食谱取自 : 新新饮食 @ 第89期

 

香辣黄金蛋

 

材料 :

10粒 鸡蛋 ( 煮熟，去壳 )

6粒 番茄 ( 切块 )

4条 青辣椒 ( 去籽，切片 )

 

香料 A ( 打烂 ) :

2大匙 油

250g  葱头仔

80g  蒜头

5条 红辣椒

 

香料 B :

2小匙 黄姜粉

2小匙 辣椒粉

 

调味料 :

400ml 水

2大匙 鱼露

1大匙 糖

 

做法 :

1. 将香料（A）放入锅里，拌炒至出油或香。

 

2. 加入香料（B）和调味料拌煮至滚，加入鸡蛋，番茄和青辣椒煮滚。

 

3. 即可盛起享用。

 

 

 

Recipe source : YumYum Magazine @ No.89

 

Golden Eggs with Mixed Herbs Gravy

 

Ingredients :

10 eggs ( boiled and shelled )

6 tomatoes ( cut into pieces )

4 green chillies ( seeded and sliced )

 

Spices A ( blended ) :

2tbsp oil

250g shallots

80g garlic

5 red chillies

 

Spices B :

2tsp turmeric powder

2tsp chilli powder

 

Seasoning :

400ml water

3tbsp fish sauce

1tbsp sugar

 

Method :

1. Put blended spices A into a pan , stir-fry until aromatic.

 

2. Add in spices B , seasoning and bring to boil . Add in hard-boiled eggs , tomatoes and green chillies and bring to boil .

 

3. Dish up and serve .

 

白菜卤 ~ Taiwanese Braised Chinese Cabbage

 

 

食谱取自 ： 新新饮食 @ 第98期

白菜卤

材料 ：

3大匙 油

2粒 蛋  ( 打散 )

1大匙 虾米（ 洗净 ）

1大匙 蒜茸

5朵 香菇 ( 浸软，切丝 )

30g 木耳丝 （浸软 ）

1/2条 红萝卜 （ 切丝 ）

1kg  黄芽白  (  切块  )

1/2杯 水

1棵 芫茜 （ 切小段 ）

调味料 ：

1大匙 生抽

1/4小匙 糖

1/2小匙 盐

1小匙 麻油

1大匙 芡粉水  ( 1/2大匙粟粉加1大匙水拌匀 )

 

做法 ：

1. 烧热油，倒入蛋液快速炒碎，炒至金黄和香.

 

2. 加入虾米，蒜茸和香菇炒香。加入黄芽白，木耳丝和红萝卜丝炒匀。

 

3. 加入水煮至黄芽白软，加入调味料煮滚。然后加入芡粉水勾芡，拌煮均匀。

 

4. 盛碟，洒上芫茜即可。

 

 

Recipe source : YumYum @ No.98

 

Taiwanese Braised Chinese Cabbage

 

Ingredients :

3tbsp oil

2 eggs ( beaten )

1tbsp dried shrimp ( cleaned )

1tbsp chopped garlic

5 Chinese mushrooms ( soaked and shredded )

30g shredded wood ear fungus ( soaked )

1kg Chinese cabbage ( cut into pieces )

1/2 carrot ( shredded )

1 stalk coriander leaves ( cut into sections )

 

Seasoning :

1tbsp light soy sauce

1/4tsp sugar

1/2tsp salt

1tsp sesame oil

1tbsp cornstarch water (  1/2tbsp cornstarch , mixed with 1tbsp water )

 

Method :

1. Heat up oil , pour in beaten egg and stir quickly and fry until golden brown and fragrant .

 

2. Add in dried shrimp , chopped garlic and mushroom fry until aromatic . Add in Chinese cabbage , wood ear fungus , carrot and stir fry till well mixed .

 

3. Add in water and cook until Chinese cabbage is soft . Add seasoning and bring to boil . Thicken with cornstarch water .

 

4. Dish up and sprinkle coriander leaves on top .