自制鱼滑豆腐泡 ~ Homemade Fish Paste Bean Curd.Puffs

食谱取自 : 再次遇见豆腐

自制鱼滑豆腐泡

材料 : 

2件 豆干 ( 240g )

2粒 鸡蛋

150g 鱼胶/鱼滑

1/2大匙 薯粉

调味料 :

1/4小匙 盐

1/2小匙 砂糖

1/2小匙 胡椒粉

1大匙 粟粉

做法 :

1. 把鸡蛋加入搅拌机略打均匀，然后加入豆干，鱼胶，薯粉和调味料，继续搅拌至滑，盛起.

2. 锅里注入冷油，舀入约1大匙鱼胶豆腐( 至完毕)

，以大火炸至浮起油面及金黄色，捞起，沥除油份，备用.

Recipe source : Tempting Tofu

Homemade Fish Paste Bean Curd Puffs

Ingredients :

2 nos hard bean curd ( 240g )

2 eggs

150g fish paste

1/2tbsp tapioca flour

Seasoning :

1/4tsp salt

1/2tsp caster sugar

1/2tsp pepper 

1tbsp corn flour

Method :

1. Blend eggs in a food processor a while , then add in bean curd , fish paste , tapioca flour and seasoning , blend again until smooth . Dish out .

2. Add cooking oil in a wok , add in about full spoon of fish paste mixture ( until mixture finished ) . Deep-fry over high heat until become puffs and golden brown  . Dish out and drain , ready to cook.

东炎鱿鱼 ~ Tom Yam Squids

 

 

食谱取自 :  杂饭挡 2

 

东炎鱿鱼

 

材料 A  :

1条 ( 约500g ) 水发鱿鱼 ( 切花 ， 切片)

200g 马铃薯 ( 去皮， 切丁 )

2条 红辣椒 ( 切段 )

2条 青辣椒 ( 切段 )

3大匙 东炎酱

 

调味料 :

2大匙 淡奶

2大匙 桔子汁

1大匙 糖

½小匙 盐

 

做法 :

1.将马铃薯以沸水煮至软，盛起。将鱿鱼片以沸水烫过，捞起沥水，备用。

 

2. 烧热1大匙油，炒香东炎酱，加入其余的材料拌炒均匀，拌入调味料兜炒至香浓及微干，即可盛起。

 

 

 

Recipe source : Hawker Secret Recipes ( Part 2 )

 

Tom Yam Squids

 

Ingredients :

1 no ( about 500g ) soaked brown squid ( score a criss-cross pattern and sliced )200g potatoes ( peeled and cubed ）

2 red chillies ( sectioned )

2 green chillies ( sectioned )

3tbsp home made Tom Yam paste

 

Seasoning  :

2tbsp evaporated milk

2tbsp calamansi lime juice

1tbsp sugar

½tsp salt

 

Method :

1. Cook the potatoes in the boiling water until soften , dish out . Blanch the squids slices in the boiling water for a while , remove , drain well and ready to cook .

 

2. Heat up 1tbsp of cooking oil , saute tom yam sauce paste until fragrant . Add in the remaining ingredients, toss well . Next , add in seasoning , stir-fry briskly until aromatic and the sauce is slightly absorbed . Dish up and serve hot .

芥辣炸鲜鱿 ~ Fried Wasabi Squid

食谱取自 : 新新饮食 @ 第98期

芥辣炸鲜鱿

材料 A :

2条 鲜鱿鱼 ( 约500g )

3杯 炸油

腌料  :

3小匙 芥辣粉 ( 我用芥辣酱 )

½ 小匙 盐

½ 粒 蛋

½碗 粟粉

做法 :

1. 把鲜鱿鱼洗净，剥去外层薄膜，切块，加入腌料拌匀腌30分钟。

2. 把腌好的鲜鱿鱼裹上粟粉，放入热油里，用中火炸至金黄色。

3. 捞起沥干油，即可上碟。

Recipe source : YumYum @ No. 98

Fried Wasabi Squid

Ingredients A :

2 squids ( about 500g )

3 cups oil for deep-frying

Marinade  :

3tsp wasabi powder ( I used wasabi sauce )

½tsp salt

½ egg

½ bowl cornstarch

Method :

1. Clean the squids and peel off the outer skin . Cut into pieces , mix with marinade and marinate for 30 minutes

2. Coat the marinated squids with cornstarch . Deep-fry in hot oil with medium heat until golden brown .

3. Dish and drain . Arrange onto a serving platter .

炸黄姜鱼 ~ Turmeric Battered Fried Fish ( Ikan Goreng Tepung )

食谱取自 :  Sonia @ Nasi Lemak Lover

炸黄姜鱼

材料 ：

8条 甘望鱼
1茶匙 黄姜粉
1/2茶匙 盐
1茶匙 鱼露
1大匙 自发面粉
1/2大匙 粘米粉
1大匙 水

做法 :

1. 鱼洗净，将鱼肉涂上黄姜粉，盐和鱼露，腌制大约30分钟。

2. 加入自发面粉，粘米粉和水，搅拌均匀。

3. 放进热油锅里把鱼炸熟或至金黄色，即可。

Recipe source :  Sonia @ Nasi Lemak Lover

Turmeric Battered Fried Fish ( Ikan Goreng Tepung )

Ingredients :

8 Kembung fish ( Ikan kembung )
1tsp turmeric powder
1/2tsp salt
1tsp fish sauce
1tbsp self-raising flour
1/2tbsp rice flour
1tbsp water

Method :

1. Marinate fish with turmeric powder , salt and fish sauce for 30 minutes .

2. Add in self-raising flour , rice flour and water , mix well .

3. Deep-fry the fish till golden brown .

香脆鱼饼 ~ Crispy Fried Fish Patties

食谱取自 : 团圆饭 ；大人小孩各一桌

香脆鱼饼

材料 A :

1罐 罐头吐拿鱼 ( 稍微压碎 )
80g 玛芝琳
2个 ( 约150g ) 大型马铃薯（ 煮熟，去皮，压成泥 ）
50ml 牛奶
1棵 青葱 ( 切细 )
1/2粒 鸡蛋 ( 打散 )
2汤匙 面包屑
油适量

材料 B :

面包屑适量
1粒 鸡蛋 ( 打散 )

调味料 :

1茶匙 盐
1茶匙 胡椒粉

做法 :

1. 大碗中放入吐拿鱼和马铃薯泥，倒入玛芝琳和牛奶。

2. 加入调味料和青葱拌匀，倒入蛋拌匀。

3. 加入面包屑拌匀。若混合物过湿，可加入少许面包屑。

4. 将混合物分成5份，捏成大小一样的鸡腿形状。放入冰箱冷藏定型。

5. 鱼饼浸入蛋液中，再沾上面包屑。

6. 锅里烧热油，将鱼饼炸至金黄色。

Recipe source : Reunion Recipes ; Adult vs Kids Table

Crispy Fried Fish Patties

Ingredients A :

1 can canned tuna fish ( lightly mashed )
80g margarine
2 ( 150g ) big potatoes ( boiled , peeled and mashed )
50ml milk
1 stalk spring onion ( finely diced )
1/2 egg  ( beaten )
2tbsp breadcrumbs
some oil for deep-frying

Ingredients B ( coating ) :

some breadcrumbs
1 egg ( beaten )

Seasonings :

1tsp salt
1tsp pepper powder

Method :

1. On a big bowl , add tuna and mashed potatoes . Pour in margarine and milk .

2. Add seasonings and spring onion and mix well . Pour in egg and combine .

3. Add breadcrumbs and mix until well combined . If the mixture is too wet , add more breadcrumbs .

4. Divide mixture into 5 portions . Shape into drumsticks of equal size . Store in the refrigerator to allow the patties to set .

5. Dip the fish patties in egg and coat in breadcrumbs .

6. Heat oil in a pot and deep-fry patties till golden brown .

芝麻脆鱼仔 ~ Honey Anchovy with Sesame Seeds

食谱取自 : 名食谱 @ 第48期

芝麻脆鱼仔

材料 :

100g 江鱼仔
1大匙 炒香芝麻

酱汁 :
2大匙 细砂糖
2大匙 蜜糖
80ml 清水
1大匙 辣椒酱
1小匙 白米醋

做法 :

1. 江鱼仔去除鱼头，用热油以中火炸呈金黄色，捞起，再次把油烧滚，再把江鱼仔重炸一次至香脆，盛起，沥油备用。

2. 把酱汁入锅煮沸，快浓稠时马上拌入炸好的江鱼仔，以大火快手兜炒片刻，撒入芝麻，略炒均匀，即可.

Recipe source : Famous Cuisine @ No .48

Honey Anchovy with Sesame Seeds

Ingredients :

100g anchovy
1tbsp fried sesame seeds

Honey sauce :

2tbsp caster sugar
2tbsp honey
80ml water
1tbsp chilli sauce
1tsp Chinese rice vinegar

Method :

1. Remove the anchovy head , deep-fry at medium heat until golden brown . Re-heat the oil , deep-fry the anchovy again till crispy . Dish out and drain well .

2. Cook the honey sauce into hot wok till slightly syrupy , place in prefried anchovy immediately , fry gently at high heat coated with the sauce , sprinkle sesame seeds , stir well . Remove and serve hot  .

虾酱蒜茸蒸鲜鱿 ~ Steamed Squid with Garlic

食谱取自 : 美味风采 @ 第69期

虾酱蒜茸蒸鲜鱿

材料 :

6条 鲜鱿鱼
20g  姜丝
1/2汤匙 蒜茸
10g 葱粒 ( 切粒 )
10g 红辣椒 ( 切粒 )

调味料 :

2茶匙 咸虾酱
1茶匙 糖
2茶匙 蚝油
2茶匙 绍兴酒
1/4茶匙 胡椒粉
3茶匙 生粉

做法 :

1. 鲜鱿鱼洗净，切界（不要切断），沥干水份。

2. 将鲜鱿鱼加入所有材料和调味料捞均匀。

3. 把鲜鱿鱼叠平在碟上，放入蒸笼。

4. 大火蒸7分钟，取出。

Recipe source : Oriental Cuisine @ No . 69

Steamed Squid with Garlic

Ingredients :

6pcs squid
20g ginger ( shredded )
1/2tbsp garlic ( chopped )
10g spring onion ( chopped )
10g red chili ( chopped )

Seasoning :

2tsp shrimp paste
1tsp sugar
2tsp oyster sauce
2tsp rice wine
1/4tsp pepper
3tsp corn flour

Method :

1. Wash and clean squids , cross-cut the surface ( but keep intact ) , drain .

2. Mix squid with other ingredients and seasoning and then spread evenly .

3. Flatten the squids on plate and put into steamer.

4. Steam in high heat for 7 minutes , dish out and serve  .

鱼柳蛋花 ~ Fish and Egg Scramble

食谱取自 ： 张莉婵 @ 巧手菜全是真功夫 !

鱼柳蛋花

材料：

150g 白鱼柳
3粒 蛋白
3粒 蛋黄
1茶匙 绍兴酒
一小撮 盐
1汤匙 葱花

调味料：

1 1/2汤匙 蛋白
1汤匙 玉米粉
盐和胡椒粉适量

做法 ：

1. 将蛋白和盐，蛋黄和绍兴酒分别放在两个碗内，分别打散。

2. 鱼肉切大块，倒入调味料拌匀。

3. 锅中烧热油，放入鱼片，炸至金黄色。

4. 平底锅中烧热2汤匙油，加入蛋白炒至松散，取出。

5. 原锅烧热1汤匙油，加入蛋黄炒至松散。

6. 加入蛋白松和炸鱼片，快手炒匀。

7. 盛入碟中，撒上葱花即可。

Recipe source :  Traditional Handmade Dishes by Patsie Cheong

Fish and Egg Scramble

Ingredients :

150g white fish fillet
3 egg whites
3 egg yolks
1tsp Shaoxing wine
A pinch of salt
1tbsp chopped spring onion

Seasonings :

1  1/2tbsp egg white
1tbsp corn flour
salt and pepper to taste

Method :

1. Place egg whites and salt , egg yolks and Shaoxing wine in two separate bowls . Beat well.

2. Cut fish fillet into large pieces and mix well with seasonings .

3. Heat up some oil , add fish fillet and deep-fry until golden brown .

4. Heat up 2 tbsp of oil in a pan , stir-fry egg whites until scrambled . Remove .

5. In the same pan , heat up 1 tbsp oil , stir-fry egg yolks until scrambled .

6. Add scrambled egg whites and fried fish fillet  , stir-fry quickly .

7. Dish in a serving plate , sprinkle with chopped spring onion .