富贵临门 (芽菇焖花腩肉) ~ Braised Pork Belly with Arrowroot

食谱取自 ： Regine Loy

富贵临门芽菇焖花腩肉

材料:
三层肉  300g
黑木耳   20g  (清水泡软)
冬菇    6朵  (清水泡软)
芽菇    200g (削皮、切块状)
南乳    2块
姜茸    1小匙
蒜茸    1小匙
绍兴酒   1大匙
清水    250ml

调味料:
蚝油   1大匙
酱油   1/2大匙
黑酱油 1/2小匙
冰糖适量

做法:

1. 把三层肉放入沸水中煮15分钟，取出，待冷后切厚块。

2. 锅里热1大匙油，爆香姜、蒜茸和南乳，加入三层肉、冬菇和黑木耳兜炒片刻至香浓，加入清水和调味料煮沸。

3. 加入芽菇拌炒，盖上，以中小火焖煮约30~ 45分钟至汁浓稠，即可上桌。

Recipe source : Regine Loy

Braised Pork Belly with Arrowroot

Ingredients :
pork belly  300g
black fungus 20g  ( soaked until soft )
Chinese dried mushroom  6 ( soaked until soft )
arrowroot   200g  ( peeled and cut into pieces )
preserved red beancurd  2 pieces
chopped ginger   1tsp
chopped garlic    1tsp
ShaoXing wine   1tbsp
water  250ml

Seasoning :
oyster sauce 1tbsp
soy sauce   1/2tbsp
dark soy sauce  1/2tsp
some rock sugar

Method :
1. Bring a pot of water to boil , add in pork belly and cook for 15 minutes . Rinse and cut into pieces .

2. Heat pan with 1tbsp of oil , sauté chopped garlic , ginger and preserved red beancurd . Add in pork belly , Chinese dried mushroom and black fungus . Stir-fry until fragrant ,then add in water and seasoning . Bring to boil .

3. Add in arrowroot and covered . Braised at low heat about 30 ~ 45 minutes or until sauce thicken . Serve with rice .

核桃巧克力饼干 ~ Walnut and Chocolate Chips cookies

 

 

食谱取自 ： Kathrine Kwa

 

核桃巧克力饼干

材料 A :
50g 幼糖    ( 我放10g )
150g 黄砂糖   （ 我放80g ）
1/4小匙盐
120g 牛油
30g 白油


材料 B :
1粒蛋
1/2小匙 云尼拉香精


材料 C :
220g 普通面粉  ( 过筛 )
1/2小匙 发粉   ( 过筛 )
1/2小匙 苏打粉   ( 过筛 )


材料 D :
100g 核桃 ( 切碎 )
100g 巧克力粒

 

做法：
1. 将（A）稍微打发，然后加入（B）搅拌至光滑。

2. 加入筛过的（C）拌匀。再加入（D）混合均匀。

                       

 

3. 用茶匙将面团放入烤盘里，以170度烤约15分钟至熟。

 

小贴士 ：
1．我做了食谱5倍的分量，可做大概9小罐。

 

Recipe source : Kathrine Kwa

 

Walnut and Chocolate Chip Cookies

Ingredients A :

caster sugar 50g   ( I reduce to 10g )
brown sugar 150g   ( I reduce to 80g )
salt  1/4tsp
butter  120g
shortening 30g

 

Ingredients B :
1 egg
1/2tsp vanilla essence

 

Ingredients C :
plain flour 220g  ( sifted )
baking powder 1/2tsp  ( sifted )
bicarbonate of soda  1/2tsp  ( sifted )

 

Ingredients D :
walnut 100g ( chopped )
chocolate chip  100g

 

Method :

1. Beat ingredients A until fluffy , add in B  .

2. Add in ingredients C , fold the mixture till well-combined. Then add in ingredients D .

3. Preheat oven at 170c . Using a teaspoon , scoop out 1/2 teaspoon mixture and place on trays . Bake about 15 minutes .

 

I am submitting this post to Bake Along event, Chinese New Year cookies for the month Jan 2014 organised by Lena from Frozen Wings,  Zoe from Bake for Happy Kids and Joyce from Kitchen Flavours .

                               

 

杏仁圆饼 ~ Almond cookies

 

食谱取自 ： Kathrine Kwa

杏仁圆饼

材料A :

450g 普通面粉
150g 糖粉  ( 我放110g ）
半茶匙盐
150g 杏仁粉
150g 杏仁粒
1茶匙发粉
1茶匙苏打粉

材料B :
200g 粟米油

装饰：适量蛋液，杏仁粒

 

做法：

1. 将材料（A）拌匀，徐徐加入（B）拌成团。

2. 用手搓成小圆团(大约10克），排放在烘盘上。

3. 抹上蛋液，沾上杏仁粒作装饰，以160度烤20分钟。

小贴士 ：

1．我做了食谱4倍的分量.

 

Recipe source : Kathrine Kwa

Almond cookies

Ingredients :
plain flour 450g
icing sugar 150g    ( I reduce it to 110g )
1/2 tsp salt
almond powder 150g
almond nibs 150g
baking powder 1tsp
bicarbonate of soda 1tsp

Ingredients B :
corn oil 200g

Topping :
beaten egg
almond nibs

Method :
1. Mix ingredient (A) together , then add in (B) until well-combined and form a dough .

2. Roll the dough into small balls ( about 10g each  ) .

3. Brush with beaten egg and decorate with almond nibs . Bake in preheated oven at 160c for 20 minutes  .

 

 

I am submitting this post to Bake Along event, Chinese New cookies for the month Jan 2014 organised by Lena from Frozen Wings,  Zoe from Bake for Happy Kids and  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 .