Friday, 25 July 2014

菲律宾香肠 ~ Homemade Longganisa ( Filipino sausage )

食谱取自 Adora's Box


750g 猪肉碎
3汤匙 生抽
2汤匙 绍兴酒
1汤匙 蒜茸 (剁碎
3汤匙 黄糖
1茶匙 甜椒粉
1/2茶匙 黑胡椒粉
2汤匙 食油

1 在大碗里加入生抽,绍兴酒,黄糖 ,蒜茸,黑胡椒粉和食油, 搅拌均匀。拌入猪肉碎,打至起胶质。

2.放入冰箱,腌渍12小时 .
3.  把肉碎分成16等份 。捏成一个香肠状。 (图1                
~ 1 / picture 1 ~

~ 2 / picture 2 ~


Recipe source :  Adora's Box

Homemade Longganisa ( Filipino sausage )

750g  minced pork
3 tbsp light soy sauce
2 tbsp “ ShaoXing wine “ or dry sherry
1 tbsp crushed garlic
3 tbsp  brown sugar
1 tsp paprika
1/2 tsp ground black pepper
2 tbsp oil

Method :
1. In a mixing bowl , blend the soy sauce, wine, sugar, garlic, black pepper and oil together. You can omit the oil if your pork is fatty enough. Add in the minced pork and stir very well in one direction until the mixture becomes pasty.

2. Transfer to a lidded glass container and refrigerate for 12 hours .

3. Divide the mixture into 16 portions. Shape each into a sausage shape. ( Picture 1 )

4. Pan fry the sausages for 10-15 minutes until cooked through and browned or wrapping them in greased foil and baking in a 350° F/180° C oven for 20 minutes for a better shape then pan frying them until browned.  ( Picture 2)

5 . Serve with sinangag .


I am submitting this post to Asian Food Fest : Philippines ~ July 2014 , hosted by Swee San of The Sweet Spot.


菲律宾蒜茸炒饭 ~ Filipino Garlic Fried Rice ( Sinangag )

食谱取自 Pinoy Recipe


4 杯冷饭
1小条红萝卜 切碎)
半杯 切碎的包菜
6 蒜头( 剁碎
1汤匙 青葱粒

2粒打散的鸡蛋,煎成蛋皮, 切丝
1/4 午餐肉


2.然后加入冷饭,红萝卜碎,包菜。拌炒 5分钟。

3.加入蛋丝和青葱粒 再拌炒至均匀。



Recipe source  Pinoy Recipe


4 cups of leftover rice cold and well preserved
1 small Carrot ( chopped )
1/4 cup cabbage ( chopped )
6 cloves garlic; minced
some cooking Oil
salt and pepper to taste
1 tbsp chopped spring onion
2 well beaten eggs; fried and sliced in pieces
1/4 cup leftover Luncheon Meat or Ham

Method :
1. Saute garlic and when browned, add the Luncheon Meat or Ham, and salt to taste.

2. Turn to high heat, then add rice and thoroughly mix well for 5 minutes with the other ingredients ( chopped carrot and cabbage )

3. Add the eggs (optional) and scallions. Continue mixing until all ingredients are well blended.

4. Salt and pepper in preference to your taste.

5 . Remove from fire and serve.

Cooking Tips:
~ Meat ingredients that you can add to Sinangag are luncheon meat, ham, fried fish, bacon, tocino, hotdog, sausage, corned beef, etc.

~ Vegetable ingredients that you can add to Sinangag are green peas, onion, carrots, potato, tomato, etc.



Wednesday, 23 July 2014

皮蛋肉碎豆腐 ~ Pork with Century Egg Tofu

食谱取自 名食谱@86


2 豆腐
1 皮蛋
80g 猪肉碎
30g 大红椒 (切角)
30g 大青椒 (切角
1小匙 蒜茸
1大匙 绍兴酒
120ml 清水

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


2.皮蛋切角, 用热油略炸一会,捞起,备用。



Recipe source : Famous Cuisine @ No. 86

Pork with Century Egg Tofu

Ingredients :
2 pieces tofu
1 century egg
80g minced pork
30g red capsicum ( wedged )
30g green capsicum ( wedged )
1 tsp chopped garlic
1 tbsp “ ShaoXing “ wine
120ml water

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

Method :
1. Cut tofu into triangles , deep-fry in hot oil until golden brown . Dish out and drain , set aside .

2. Cut century egg into wedges , parboil in hot oil , dish out and keep aside .

3. Heat 2tbsp cooking oil in wok , add the chopped garlic and fry over low heat until fragrant . Add minced pork , toss until aromatic . Put in tofu , century egg , capsicums and seasoning . Stir well .

4. Add in water , bring to boil over high heat , stirring constantly till fragrant . Sprinkle with “ ShaoXing “ wine . Serve hot .


This post is linked to Cook-Your-Books #14 , organized by Joyce from Kitchen Flavours .

五香腊味芋头糕 ~ Taro Cake with Chinese Sausage

Chinese sausage

食谱取自 有碗家传菜


560g 粘米粉
80g 澄面粉

750g 芋头
1 腊肠
半条 腊肉
8 ~ 10 香菇
2大匙  虾米
4  红葱头
2大匙  蚝油
1大匙  酱油
2小匙  麻油
1小匙  五香粉
1小匙  胡椒粉

装饰 :

1.  腊肉去出肥肉部分与腊肠削微灼熟,切小丁,香菇泡软切碎,虾米泡软,红葱头切碎。芋头洗净去皮切小丁。

2. 烧热油,倒入1大匙油爆香红葱头,再下腊肠,腊肉炒香。然后加入香菇,虾米炒干后,倒入芋头,翻炒一下,加入全部的调味料。爆炒数分钟至入味。 (图1

                   ~ 1 / picture 1 ~

3. 将粘米粉,澄面粉和水倒入碗里,搅拌均匀至无颗粒。加入步骤(2)里,继续以小火煮3 ~ 5分钟至半熟。(需不停的搅拌以免黏底。太稠,可加少许滚水,迅速拌匀。)(图2

                                                   ~ 2 / picture 2 ~

4. 把粉浆连馅料倒入四边已涂油的盘内(我用白钢盘 )。边倒入边轻轻按实。盖好,以大火蒸50 ~ 60分钟或至熟。用筷子插入抽出,若没很多黏着物既完成。

5. 洒上青葱粒和炸葱即可。
Recipe source : Rice Bowl Tales
Taro Cake with Chinese Sausage
Ingredients :
560g rice flour
80g wheat starch
1200ml  water
For the filling :
750g taro
1 wind dried Chinese pork sausage
1/2 strip wind dried Chinese belly pork
8 ~ 10 fried Chinese mushroom
2tbsp dried shrimps
4 dried red shallots
Seasoning :
2tbsp oyster sauce
1tbsp soy sauce
1tsp salt
1tsp sugar
2tsp sesame oil
1tsp five spice powder
2tsp ground white pepper
Garnishing :
chopped spring onion
fried shallots flakes 
Method :
1. Cut away the fat from the preserved Chinese belly pork , put in boiling water with Chinese sausage to blanch and soften , then cut into small pieces . Wash and soak the mushroom until soft , cut into small pieces .Soak the dried shrimps until soft , chopped red shallots . Remove the taro skin and cut into small pieces .
2. Heat wok with 1tbsp oil ,add the shallots ,Chinese sausage and the preserved Chinese belly pork . Stir-fry till fragrant ,then add in the mushroom , shrimps fry until dry then put in the taro . Turn and mix everything before adding in seasonings , then stir around for afew minutes . ( Picture 1 )
3. In a large bowl , mix rice flour , wheat starch and water . Then pour into the pan with step 2 . Continue to cook on low heat for 3 ~ 5 minutes until the mixture is half cooked . Keep stirring to prevent the mixture from sticking onto the bottom . If it appears to be sticky , add in a bit of boiling water and mix quickly . ( Picture 2 )
4.  Greased the pan with some cooking oil , pour in the rice flour mixture and pressing it down with aspoon to ensure a solidly packed finish . Smooth the top , cover with the lids and put the pan in the steamer to steam for 50 ~ 60 minutes in high heat .Insert a chopstick to test , when the chopstick comes out clean then it’s ready / cooked  .
5. Garnish with chopped spring onion and fried red shallot . Serve .

This post is linked to Cook-Your-Books # 14, organized by Joyce from Kitchen Flavours .