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 .