东炎酱 ~ Tom Yam Sauce

 

 

食谱取自 :  杂饭挡 2

东炎酱

 

材料 A  :

100g 虾米

200g 小葱头

150g 蒜瓣

10条 红辣椒

100g 辣椒干 ( 清水泡软 )

20g 南姜

3支 香茅

100ml 食油

 

材料 B :

10片 疯柑叶 ( 切丝 )

100g 亚叁膏

125ml 清水

 

调味料 :

1 ½小匙 盐

2大匙 黄糖

3大匙 泰国鱼露

 

做法 :

1. 将亚叁膏加入125ml清水拌匀，去籽，将亚叁汁留用。

 

2. 把所有材料A用搅拌机捣烂，取出备用。

 

3. 烧热1碗（ 250ml）食油，加入捣烂之材料，以慢火炒香至辣油渗出。

 

4. 加入亚叁汁，疯柑叶和调味料，拌炒均匀至香浓，即可。

 

 

 

Recipe source : Hawker Secret Recipes ( Part 2 )

 

Tom Yam Sauce

 

Ingredients :

100g dried shrimp

200g shallots

150g garlic cloves

10 red chillies

100g dried chillies ( soak in water until soft )

20g fresh galangal

3 stems lemon grass

100ml cooking oil

 

Ingredients B :

10g blades kaffir lime leaf ( shredded )

100g tamarind paste

125ml water

 

Seasoning  :

1 ½tsp salt

2tbsp brown sugar

3tbsp Thai fish sauce

 

Method :

1. Mix tamarind paste with 125ml water , remove the seeds and retain the tamarind juice  .

 

2. Blend all ingredients A in the blender until fine paste , remove and keep aside.

 

3. Heat up 1 bowl ( 250ml ) of cooking oil , add in blended ingredients , stir-fry over at low heat until the chilli oil begins separate .

 

4. Add in tamarind juice , kaffir lime leaves and seasoning , stir-fry briskly until aromatic . Remove from heat , ready to use .

 

娘惹酱 ~ Nyonya Sambal Paste

食谱取自 : 大排挡酱

娘惹酱

材料 A  :

8粒 葱头仔 （ 剁碎 ）
5瓣 蒜头 （ 剁碎 ）
3支 香茅 ( 取下半部，切幼 )
3支 姜花 ( 切片)
12条 指天椒 （ 切幼 ）
20片 金风叶
100ml 油

材料 B :

5大匙 亚三膏 ( 加6大匙水，搅匀挤出汁 )
1大匙 糖
1小匙 烘香马来栈粉
1小匙 盐
3大匙 酸柑汁

做法 :

1. 将材料A分别打烂 .

2. 烧热油爆香葱头仔和蒜茸 ，再加入其余的材料A， 炒匀。

3. 然后加入材料B煮滚即可。

Recipe source : Hawkers’ Fair Sauces

Nyonya Sambal Paste

Ingredients A :

8 shallots ( chopped )
5 pip garlic ( chopped )
3 stalks lemongrass ( white part only , chopped )
3 stalks ginger flower ( sliced )
12 chilli padi ( chopped )
20 pieces daun kesum

100ml oil

Ingredients B :

5tbsp asam paste ( mixed with 6tbsp water and squeezed out juice )
1tbsp sugar
1tsp toasted belacan powder
1tsp salt
3tbsp lime juice

Method :

1. Blend ingredients A separately until fine .

2. Heat up 5tbsp oil and saute chopped shallots and garlic until fragrant . Add in the remaining ingredients A and stir well .

3. Add in ingredients B and bring to boil . Remove from heat .

草莓酱 ~ Strawberry Sauce

 

食谱取自 : Just One Cookbook

草莓酱

材料 :

460g 新鲜草莓

1粒 柠檬 ( 取汁和柠檬皮屑 )

1/4杯 细砂糖

1/4杯水

1大匙 玉米粉

 

 

做法 :

1. 草莓洗净擦干水分，用刀切开蒂头。大个的切成两半。

2. 将细砂糖，水和玉米粉搅拌均匀后倒入锅里，以小火煮至糖溶。

3. 加入柠檬汁和柠檬皮.

4. 再倒入草莓，搅拌均匀。

5. 小火加热，边加热边搅拌至草莓变软 ，整体变浓稠。

6. 熄火，待冷即可。

 

 

Recipe source :  Just One Cookbook

Strawberry Sauce

Ingredients ：

460g strawberries  

1 lemon ( squeeze out juice and zest )

1/4 cup sugar

1/4 cup water

1tbsp corn starch  

Method :

1. Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops. When you have big strawberries cut in half.

2. In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.

3. Add the lemon zest and juice.

4. Add in strawberries and mix gently.

5. Bring to a simmer and cook for 5 minutes stirring / breaking strawberries up constantly.

6. Remove from heat when the mixture thickens. Allow to cool slightly.

 

红椒酱 ~ Red Mojo sauce

食谱取自 ： 新新饮食

红椒酱

材料：

4粒 大红灯笼椒 （ 洗净 ）
1个 蒜头
3大匙 橄榄油
1小匙 盐
1小匙 黑胡椒碎
1/2粒 柠檬 ( 取汁 )

做法 ：

1. 将整个红灯笼椒和蒜头，放入烤箱以230度烤至灯笼椒有点金黄色。

2. 取出，用另外一个烤盘将灯笼椒盖好，焖着大概10分钟，去掉灯笼椒的外皮。

3. 蒜头取肉。

4. 将全部材料放入食物处理机里打烂，即可。

Recipe source : YumYum Magazine

Red Mojo sauce

Ingredients :

4 big red capsicums ( washed )
1 clove garlic
3tbsp olive oil
1tsp salt
1tsp ground black pepper
1/2  lemon ( squeeze out juice )

Method :

1. Put capsicums and whole garlic onto a baking tray and bake in an oven at 230c until capsicums are blister and brown .

2. Remove and cover the baked capsicums with another baking tray and leave for 10 minutes . Remove and discard the skin .

3. Remove the garlic skin and discard .

4. Put all the ingredients into a food processor and blend well .

柠檬酱 ~ Lemon Curd

 

食谱取自 ：The Kiwi Cook

柠檬酱

材料 ：

4个 蛋黄

1/2杯 细砂糖

1/4杯 柠檬皮屑

1/3杯 柠檬汁

86g  无盐奶油 （ 切块 ）

做法 ：

1. 将鲜榨的柠檬汁, 糖, 柠檬皮屑和蛋黄混合好 . 用另一个锅装水， 并开火隔着将混合好的液体加热 ，不停搅拌约7 ~ 10分钟至浓稠状。熄火。

2. 加入无盐奶油，搅拌均匀。

3. 用筛子过滤 ( 这样做的酱才会细腻 ) 。

4. 盖上一层保鲜膜 ( 以防柠檬酱结硬膜，影响口感 )，待冷后即可灌入罐子里冷藏3小时。

 

Recipe source :  The Kiwi Cook

Lemon Curd

Ingredients :

4 large egg yolks

1/2 cup granulated sugar

1/4 cup finely grated lemon zest

1/3 cup freshly squeezed lemon juice

86g unsalted butter （ diced  ）

Method :

1. Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl , about 7 to 10 minutes.

3. Remove the bowl from the saucepan and whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.

4. Strain the curd into a bowl ; discard the solids left in the strainer.

5. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until set and chilled, at least 3 hours.

 

西式烤鸡 ~ Roast Chicken with Mixed Mushroom Stuffing and Onion Gravy

鸡精粉  / Chicken stock powder

西式烤鸡
 

材料 :
全鸡 1只
125g 奶油 ( 牛油 )

1大匙 盐  

2大匙 黑胡椒粉
2小匙 新鲜百里香

1小匙 鼠尾草干 （ 我用Italian herb seasoning ）

馅料 ：
3杯 面包糠

1  1/2杯 烤香蘑菇 （ oyster , button , shiitake or Portobello mushroom ）

1杯 煮熟栗子

1大匙 鼠尾草干 （ 我用Italian herb seasoning ）

3大匙 橄榄油

1粒 蛋

1小匙 盐 

1/2小匙 黑胡椒粉

1  1/2小匙 糖

1大匙 荷兰芹 / 巴西里

2片 月桂叶

1大匙 蒜粉

蔬菜配料 ：

1  1/2大匙 橄榄油

2大匙 枫糖浆

300g 樱桃番茄

200g 西兰花（ 灼熟 ）

300g 马铃薯（ 去皮，切块，蒸熟 ）

1条 西葫芦（ 切片）

1大匙 新鲜百里香

盐和黑胡椒粉适量

2大匙 奶油

适量牙签或半粒柠檬

做法 ：

1. 把鸡冲洗干净，滴干水后再以纸巾里外抹干. 鸡肉先用盐和黑胡椒粉全身上下和腹腔都抹一遍后放冰箱冷藏。在另一个大碗里，把馅料里的材料搅拌均匀。

2. 把馅料填入鸡腹，以牙签或柠檬封口。用牛油，新鲜百里香和鼠尾草干涂满鸡的表面，如果想皮脆和香，将牛油抹到鸡皮和肉之间的空间里。将鸡腿用粗棉绳绑好。

3. 将马铃薯，樱桃番茄和西葫芦放到烤盘上，加入适量的橄榄油，枫糖浆和盐一起混合。将鸡放在上层的烤架，以200度烤60分钟。烤到差不多中段时可以再淋上枫糖浆和涂上少许的橄榄油在鸡的表面，然后烤多25 ~ 30分钟或至熟.（ 以尖器插入鸡腿最厚处，流出的汁必须是透明的。）

4. 烤好前的5分钟加入灼熟的西兰花。

5. 把烤熟的鸡取出，盖上铝箔，30分钟后即可享用。
 

 

Roast Chicken with Mixed Mushroom Stuffing

Ingredients :

1 large free-range chicken

125g butter

1tbsp sea salt

2tbsp black pepper

2tsp fresh thyme

1tsp dried sage ( I replaced it with Italian herbs seasoning )

Stuffing :

3 cups breadcrumbs

1 1/2cup grilled mushrooms ( mixture of oyster , button , shiitake or Portobello mushroom  )

1tbsp dried sage  ( I replaced it with Italian herbs seasoning )

1 cup chestnut ( boiled )

3tbsp vegetable oil or olive oil

1 no egg

1tsp sea salt

1/2tsp cracked pepper

1 1/2tsp sugar

1tbsp chopped parsley

2pcs bay leaves

1tbsp garlic powder

Vegetable for baking :

1 1/2tbsp olive oil

2tbsp maple syrup

300g cherry tomatoes

200g broccoli  ( blanched )

300g potato ( peel , cut into cubes and steamed  )

1 zucchini   ( sliced )

1tbsp fresh thyme sprigs

a pinch of salt and pepper

2tbsp butter

some toothpicks or lemon ( cut into half )

Method :

1. Clean and pat dry chicken . Rub chicken with salt and pepper then place in a large bowl and let it marinate in the refrigerator . In another bowl , mix all the stuffing ingredients together and give it a good toss .

2. Spoon stuffing into the cavity of the chicken and seal the opening  . Separate the skin of the chicken with your fingers  . Rub butter and herbs in between the skin and meat . Truss chicken with kitchen string .

3. Place the pumpkin on the base of the baking dish . Drizzle with some olive oil and half of the maple syrup and season with pepper . Put chicken on top and bake in a pre-heated oven at 220c  for 60 minutes . Turn pumpkin and add cherry tomatoes to pan . Drizzle with remaining maple syrup  . Roast for 25  ~ 30 minutes or until juices run clear when chicken thigh is pierced with a skewer .

4. Add brocolli to roasting pan in the last 5 minutes of cooking  .

5. Remove chicken and wrap with aluminium foil and let it rest for 30 minutes before carving  .

西式洋葱酱汁

材料 A :

30g  奶油

100g  黄皮洋葱 （ 切碎 ）

330g 热水或鸡高汤

30g 鸡精粉

材料 B :

8g  奶油

8g  面粉

70g  水

盐适量

黑胡椒粉适量

做法 ：

1. 将奶油煮溶，爆香黄皮洋葱至软。加入材料A的水煮至滚，然后以小火，加盖再煮多5分钟。熄火后加入鸡精粉。

2. 在另一个锅里，将材料B的奶油煮溶后加入面粉。然后再倒入70g的水,盐和黑胡椒粉，搅拌均匀后试味。

3. 将（2）倒入（1）里，搅拌均匀即可配烤鸡吃。

Onion Gravy

Ingredients A :

30g butter 

100g yellow onion ( finely chopped )

330g hot water or chicken stock

30g chicken gravy powder

Ingredients B  :

8g butter

8g plain flour

70g water

a pinch of salt

a pinch of black pepper

Method :

1. In a saucepan , sauté the onion in the oil until softened and almost starting to brown . Add the 330g hot water and bring to boil , lower heat to simmer and covered for about 5 minutes . Turn off heat and stir in the chicken gravy powder .

2. In another saucepan , melt the butter ( ingredients B )  and stir in the flour to make a roux . Slowly add in the 70g water , then pepper and salt .

3. Stir the gravy mixture into the roux mixture to combine to combine . Check the consistency ( thickness ) and taste ; adjust with water or seasoning if necessary . Serve with roast chicken .