椰丝零食 ~ Sesagun ( Fried Grated Coconut with Ground Peanut in Cone )

食谱取自 ： 椰子椰子我爱你

椰丝零食

材料：

400g  椰丝
120g  粘米粉
120g  烤香花生粉
150g  糖

用材 ：

颜色纸 （包裹用） 适量

做法 ：

1. 椰丝用小火（免油）干炒至略呈金黄色和变脆。

2. 加入粘米粉，炒10分钟。

3. 加入烤香花生粉拌匀，熄火。加入糖，拌炒均匀。

4. 待至凉透后，以颜色纸包装成圆锥形，扭紧封口即成。

 

 

Recipe source : In Love with Coconut @ Ricky Ng

Sesagun ( Fried Grated Coconut with Ground Peanut in Cone )

Ingredients :

400g grated coconut
120g rice flour
120g ground toasted peanuts
150g sugar

Utensil :

some colour paper ( for wrapping )

Method :

1. Stir-fry grated coconut without oil over low heat until slightly brown and crispy .

2. Add rice flour and stir-fry for 10 minutes .

3. Stir in ground toasted peanuts and mix well , then turn off heat . Add sugar and mix evenly .

4. Allow to cool completely before wrapping with colour paper into a cone shape and seal the top  .

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY , and hosted by Jess from Bakericious .

                                 

卤豆干~ Braised Dried Bean Curd

食谱取自 ： 焖卤味

卤豆干

材料：

300g  四方形豆干（ 灼烫 ）

卤料：

2粒 八角
2片 甘草
1片( 3g ）罗汉果
2g 桂皮

调味料：

100ml  生抽
30g  冰糖
2汤匙 油
1000ml  水

做法 ：

1. 卤料和调味料煮滚，然后改用小火煮约10分钟。

2. 加入豆干，以小火卤15分钟，熄火后加盖烩1小时。

3. 开盖，再以小火卤15分钟，熄火后加盖烩1小时。

4. 重复做法3次，即可食用。

 

 

Recipe source : Stewed and Braised Dishes

Braised Dried Bean Curd

Ingredients :

300g dried square bean curd ( scalded )

Braising ingredients :

2 pieces star anise
2 slices liquorice root
1 slice ( 3g ) luo han guo
2g cinnamon bark

Seasonings :

100ml light soy sauce
30g rock sugar
2tbsp oil
1000ml water

Method :

1. Boil braising ingredients and seasonings together . Switch to low heat and continue to boil for another 10 minutes .

2. Add in dries bean curd and braise over low heat for 15 minutes .Turn off heat and cover with lid for 1 hour .

3. Remove lid and braise over low heat again for 15 minutes . Turn off heat and cover with lid for 1 hour .

4. Repeat method 3 again . Serve .

奶黄滋味骨 ~ Tasty Creamy Spare Ribs

食谱取自 ：好好吃大牌档菜

奶黄滋味骨

材料 ：
600g 排骨（斩块）
2 杯 炸油

腌料 ：

1/2小匙  盐
1/2小匙  蛋黄粉
2 大匙 水
2 大匙 粟粉

汁料 ：

200ml  淡奶
1 大匙 辣椒酱
1/2 大匙 糖
1/4小匙 盐
1/2 小匙 粟粉

做法 ：

1. 排骨加入腌料拌均，腌1小时。

2. 烧热油，放入排骨炸至金黄色及熟，捞起滤干油分。

3. 汁料放入锅里煮至浓稠，放入排骨炒匀即可。

 

 

Recipe source : Ho Ho Jiak ! Hawker’s Fair

Tasty Creamy Spare Ribs

Ingredients :

600g spare ribs (cut into pieces )
2cups oil for deep-frying

Marinade :
1/2tsp salt
1/2tsp custard powder
2tbsp water
2tbsp cornflour

Sauce :
200ml evaporated milk
1tbsp chilli sauce
1/2tbsp sugar
1/4tsp salt
1/2tsp cornflour

Method :
1. Marinate spare ribs with marinade ingredients for 1 hour .

2. Heat up oil for deep-frying , deep-fry marinated spare ribs till golden brown and well cooked . Dish and drain .

3. Bring sauce ingredients to boil and thicken , add in spare ribs,stir-fry quickly until well mixed . Serve hot  .

封菜卤肉 ~ Braised Pork Belly with Cabbage

食谱取自 ： 焖卤味

封菜卤肉

材料：

500g 花腩 / 五花肉
1粒( 约300g ）包菜（去芯，不要切散 ）
5瓣 蒜头 （ 拍扁 ）
1条 红辣椒 （ 去籽 ）
5棵 芫荽

调味料：

1/2茶匙 黑酱油
100ml  生抽
30g 冰糖
2汤匙 绍兴酒
800ml 上汤或水

芡汁（ 拌匀 ）：

1/2汤匙 玉米粉
1汤匙 水

做法 ：

1. 锅中烧热2汤匙油，加入蒜头和红辣椒炒香。

2. 加入花腩，以小火将花腩煎至两边呈微黄。

3. 加入冰糖，酱油和绍兴酒。以小火再煮5分钟。

4. 加入上汤或水，生抽，芫荽和包菜，以小火卤约45分钟至花腩变软。

5. 取出花腩和包菜，切块后排入碟中（包菜垫底 ）。

6. 将锅中的汁液加入芡汁勾芡，去渣后淋在花腩上。

 

 

Recipe source : Stewed and Braised Dishes

Braised Pork Belly with Cabbage

Ingredients :

500g pork belly
1 whole cabbage ( 300g )( cored , do not separate the leaves )
5 cloves garlic ( crushed )
1 red chilli ( seeded )
5 stalks coriander

Seasonings :

1/2tsp dark soy sauce
100ml light soy sauce
30g rock sugar
2tbsp Shao Xing wine
800ml stock or water

Starch solution ( mixed well ) :

1/2tbsp corn flour
1tbsp water

Method :

1. Heat up 2tbsp oil in a wok , stir-fry garlic and red chilli till fragrant .

2. Add in pork belly and pan-fry pork belly till both sides turn pale yellow .

3. Add in rock sugar , light soy sauce and Shao Xing wine , and cook over low heat for another 5 minutes .

4. Add in stock or water , dark soy sauce , coriander and cabbage  , and braise over low heat for about 45 minutes till pork belly becomes soft.

5. Remove pork belly and cabbage . Cut pork belly into pieces and arrange on a serving pplate , with cabbage as the base .

6. Thicken gravy in wok with starch solution . Strain and drizzle gravy over pork belly .

潮洲卤花腩肉 ~ Braised Pork Belly Teochew style

 

食谱取自 ：焖卤味 @ 黄春梅

潮洲卤花腩肉

材料 ：

600g 花腩肉（ 切厚块 ）

150g 花生 ( 洗净，浸隔夜 )

3片 甘草

40g 冰糖

1500ml  水

100ml  生抽

30g  黑酱油

做法 ：

1. 花腩以沸水灼烫，然后沥干。

2. 将所有材料放入锅中，煮滚后改用小火，卤1 ~ 1  1/2小时至汁液浓稠和花腩变软即可。

 

 

Recipe source : Stewed and Braised Dishes by Amy Wong

Braised Pork Belly Teochew style

Ingredients :

600g pork belly ( cut into pieces )

150g peanuts ( rinsed and soaked overnight )

3 pieces liquorice rice

40g rock sugar

1500ml water

100ml light soy sauce

30g dark soy sauce

Method :

1. Scald pork belly in boiling water . Remove and drain .

2. Place all ingredients in a pot and bring to boil . Switch to low heat and braise for 1 ~ 1  1/2hours till gravy is reduced and pork belly becomes soft .