港式法兰西多士 ~ Hong Kong style French Toast

食谱取自 ：Yi Reservation

港式法兰西多士

材料 :

4片 白面包 / 吐司
2粒 鸡蛋
1茶匙 香草香精
适量花生酱
2小块 牛油
2大匙 蜂蜜 （ 或枫糖浆 / 练奶 ）

做法 ：
1. 把两片面包涂上大约1 ½大匙花生酱。

2. 将面包合在一起，然后切边。

3. 取一小碗将鸡蛋打匀后加少许香草香精继续搅拌均匀。将涂好花生酱的吐司放在蛋液中让其充分吸收蛋液（四边也沾一下）。

4. 用不粘锅，开中火，放入1 ½ 大匙牛油。将吐司放入锅中煎至六面金黄（四个边也竖起来煎一下，让侧面沾上的蛋液也熟了）. 也可用油炸的方法 .把炸好的西多士略去油，然后在上面放一块牛油，挤上少许蜂蜜或枫糖浆即可趁热食用。

Recipe source : Yi Reservation

Hong Kong Style French Toast

Ingredients:

4 slices thick bread
2 eggs
1 tsp vanilla extract
Peanut butter
2 slices of butter
2 tbsp honey ( or can replace with maple syrup or sweetened condensed milk )

Method :

1. Evenly spread a generous amount of peanut butter on one side of bread, about 1.5 tbsp .

2. Put two slices of bread together and gently press the bread to seal the sides. Remove the bread crust from the 4 sides .

3. Make the egg batter by beating the egg with vanilla extract until well blended . Drench the bread in the egg batter until all sides are well coated

4. For the healthier version, pan fry the toast in a non-stick pan with 1.5 tbsp of butter until all sides are golden brown, about 1 minutes per side over medium heat. Make sure you pan fry all 6 sides to get that uniform look. For the traditional version, deep fry the toast until golden brown, about 2 minutes. Plate the toast, place a thin slice of butter on top of the toast and drizzle with honey  . Serve immediately .

This post is linked to the event Little Thumbs Up ( March 2015 Event : Honey ) organized by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joyce 'N' Escapade .
 

                             

姜汁鲜奶炖蛋 ~ Ginger Steamed Egg Custard

                          

 

 

 

食谱取自 ：Table for 2 ..... or More

姜汁鲜奶炖蛋

材料：
1 粒大鸡蛋
鲜奶 200ml
细砂糖  3茶匙
姜汁  2茶匙

 

做法：

1. 在姜汁碗中打入一个鸡蛋和加入细砂糖。将鸡蛋轻轻打散至糖溶解，静待10分钟。

2. 加入鲜奶 ，搅拌均匀 ( 注意姜汁也是液体，姜汁和牛奶的总量为鸡蛋体积的1.5 ~ 2倍蒸出来的蛋羹口感最佳 ) 。

3. 将混合液过筛，过滤出杂质。

4. 盖好碗盖，置于锅中，冷水入锅.

5. 等水烧开后，改大火转小火，再蒸30分钟左右，至蛋液凝固，即可取出食用。

 

Recipe source :  Table for 2 ..... or More

Ginger Steamed Egg Custard

Ingredients :
1 large egg
200ml fresh milk
3tsp sugar
2tsp ginger juice

Method :
1. Lightly whisk eggs with sugar and ginger juice . Let it sit for 10 minutes until the eggs turn watery . Gently stir to make sure all the sugar has dissolved .

2. Gently combine with milk .

3. Strain the mixture .

4. Prepare the steamer and bring to boil .Pour egg mixture into prepared ramekins / cups . Cover with lid or aluminium foil .

5. Turn heat to lowest and put the filled ramekins onto the steaming rack . ( the water should not bubble at all ) . Cover and double boil it for 30 minutes .Custard is set when it doesn’t budge when lightly tilted .

 

 

I am submitting this post to Asian Food Fest : Hong kong + Macau ~ Jan & Feb 2014 , hosted by Annie of Annielicious Food .

                              

 

 

港式咖喱鱼丸 ~ Hong Kong Curry Fish Ball

 

 

食谱取自 ： 就是爱咖喱

港式咖喱鱼丸

材料A ：
炸过的鱼丸 300g
咖喱叶   1枝 （ 取叶 ）
黄姜叶  适量  （ 切丝）
食油 5汤匙

材料B  ：

姜 60g (去皮，切丁)
小红葱  120g (去皮)
蒜头 8瓣 (去皮)

 

材料C  ：

浓椰浆  250ml
清水  450ml
生抽  2汤匙
盐  1/2茶匙
糖   1 1/2茶匙
咖哩粉  5汤匙
辣椒粉   2汤匙

 

做法 ：

1．在锅中烧热汤匙油，加入材料B炒香。再加入咖喱叶和黄姜叶。

2．拌入材料C，煮沸后转小火，加入炸鱼丸煮5分钟即成，盛起享用。

 

 

Recipe source : Irresistible Curry Recipes

Hong Kong Curry Fish Ball

Ingredients A :
fried fish ball ( ready-made ) 300g
curry leaf  1 sprig
some turmeric leaf ( shredded )

Ingredients B :
ginger 60g ( peeled and cubed )
shallot  120g ( skinned )
garlic 8 cloves ( skinned )

 

Ingredients C :

thick coconut milk 250ml
water  450ml
light soy sauce  2tbsp
salt 1/2tsp
sugar  1 1/2tsp
curry powder 5tbsp
chilli powder 2tbsp

 

Method :

1. Heat up 5tbsp of oil in a wok , add in ingredients B and stir-fry until fragrant . then add in curry leaf and turmeric leaf .

2. Stir in ingredients C and bring to boil . Reduce to low heat and add in fried fish balls , simmer for 5 minutes . Serve .

 

 

 

 

I am submitting this post to Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014, hosted by Annie of Annielicious Food .

                               

 

And this post also linked to Cook-Your-Books #9 organised by Joyce from Kitchen Flavours .

 

 

 

 

猪扒包 ~ Pork Chop bun

食谱取自 ： 名食谱, 第77期

猪扒包

材料：
4个 迷你法式面包/餐包
100g 洋葱 （切丝 ）
350g 猪扒肉

 

腌料：
盐  1/2小匙
糖   1/2小匙
麻油  1小匙
胡椒粉  1/4小匙
鸡精粉  1/2小匙
蒜茸 1/2大匙
姜汁 1/2大匙
白米酒  1/2大匙
苏打粉   1/4小匙
清水  1大匙

做法 ：
1．猪扒洗净后抹干水分，用松肉器或刀背把猪扒拍松，备用。

2．将猪扒加入所有腌料拌均匀，放置腌30分钟。

3．平底镬里烧热适量食油，放入腌好之猪扒，以中火煎熟至两面金黄色，盛起，沥干油分，待用。

4．把洋葱马上加入镬里以大火翻炒片刻至香浓及软化，盛起。

5．把包子打开，放入少许洋葱，排上猪扒；再加入洋葱，即可食用。

Recipe source : Famous Cuisine @ No.77

Pork Chop bun

Ingredients :
4 nos mini French bread
100g big onion ( shredded )
350g pork chop
 
Marinade :
1/2tsp salt
1/2tsp sugar
1tsp sesame oil
1/2tsp chicken stock powder
1/2tbsp chopped garlic
1tbsp ginger juice
1/2tbsp Chinese rice wine
1/4tsp bicarbonate of soda

Method :
1. Rinse pork chop and pat-dry , tenderize the pork chop with a mallet or the back of knife , set aside .

2. Season the pork chop with marinade  , marinate for 30 minutes .

3. Shallow-fry marinated pork chop in a preheated sauce pan with some cooking oil over medium high heat until cooked and golden in colour . Dish out , drain and set aside .

4. In a same pan , put big onion , stir-fry over high heat unti; aromatic and soften , dish up .

5. Cut bread into half , put in pork chop and big onion . Serve at once .



 

I am submitting this post to Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014 , hosted by  Annie of Annielicious Food .

 

 

And this post also linked to Cook-Your-Books #9 organised by Joyce from Kitchen Flavours.

 

 

                                

 

港式馄饨 ~ Hong Kong style Wonton

 

 

 

食谱取自 ： 名食谱 ， 第83期

( 我做了小少许更改 ）

港式馄饨

材料 ：
鲜中虾  120g
半肥瘦猪肉碎  80g
适量云吞皮 / 馄饨皮
适量葱花
适量馄饨汤头

 

调味料：

酱油  1小匙
盐  1/4小匙
糖  1/4糖
胡椒粉  1/4小匙
麻油  1/2小匙
1/2个蛋白
生粉/粟粉  1/2小匙

做法 ：
1．馅料： 虾去壳 ，洗净后抹干水份，拌入猪肉碎和调味料拌均匀，打至起胶质。

2．把馅料用保鲜纸包好，放入冰箱腌2小时。

3．用云吞皮包上适量馅料，做成云吞，放入沸水中大火煮熟，捞起，沥水后盛碗，加入汤头，撒上葱花。即可。

 

 Recipe source : Famous Cuisine @ No .83

( with minor adjustment )

Hong Kong Style Wonton

Ingredients :
120g medium prawns
80g pork with fat ( chopped )
some “ Wonton “ skin / “ Wonton” wrapper
some chopped spring onion
some “ Wonton “ stock

Seasoning  :
1 tsp light soy sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/2 tsp sesame oil
1/2 egg white
1/2 tsp cornstatch

Method :
1. To make filling : Peel the prawns , rinse and pat-dry . Combine it with the minced pork and seasoning , stir until sticky .

2. Cover filling with cling film , keep in the fridge and marinate for 2 hours .

3. Wrap a piece of wonton skin with some filling and shape into “ Wonton “ . Cook in the boiling water until cooked , dish out  , drain and place in a serving bowl . Serve with stock , and sprinkle with spring onion . Serve hot .

馄饨汤

材料：
500g 猪骨
50g 大地鱼 （ 我用10g的虾壳 ）
50g 虾米   （ 我用炸过的江鱼仔）
1大匙 冰糖
3公升清水

调味料：

1大匙盐
1大匙鸡精粉 （ 我没放 ）

做法 ：

1．猪骨洗净后，放入沸水里以大火灼泡一，捞起，用清水冲洗干净。

2．清水入锅，大火煮沸，加入猪骨，江鱼仔，虾壳和其余材料，大火煮滚10分钟，然后盖上，改用慢火熬煮2小时。加入调味料拌匀，离火，把汤头过沥，即可。

 

Wonton Soup

Ingredients :
500g pig’s bone
50g dried flounder ( I replaced with 10g of prawn shells )
50g dried shrimps ( I replaced with 50g of fried anchovies )
1 tbsp rock sugar
3 litres water

Seasoning :
1 tbsp salt
1 tbsp chicken stock powder  ( I omit it )


Method :
1. Clean and  rinse the pig’s bone , blanch it in the boiling water . Dish out , rinse under cool water , drain .

2. In a pot , add water and bring to boil over high heat .Add the pig ‘s bone  , fried anchovies , prawn shells and the rest of ingredients . Boil it over high heat for 10 minutes , cover up . Reduce to low heat  , and cook for 2 hours . Add seasoning , mix well . Strain stock and ready to serve .

 

 I am submitting this post to Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014 , hosted by Annie from Annielicious Food .

                                   

I am submitting this post to Cook-Your-Books # 8  hosted by Joyce of Kitchen Flavours .