章鱼烧 ~ Takoyaki ( たこ焼き )

 

 

 

 

~ 柴鱼高汤 ~

 

 

 

 

 

 

章鱼烧

材料：
面粉   1 2/3杯
柴鱼高汤   2 1/2杯
蛋  2粒
章鱼   1/2杯 ，切粒
青葱   1/4杯 ，切碎
红姜丝   ¼杯 ，切碎

柴鱼丝

海苔粉
Takoyaki 酱
美乃滋

 

做法 ：

1．面糊 ： 面粉，柴鱼高汤，蛋搅拌均匀。

2．章鱼烧烤盘抹上一层油。将面糊装入烤盘至满。

3．加入章鱼，青葱 ，红姜丝。

4．等面糊烤到可翻动时，即可用竹签在周围划一圈，将另一面翻转过来继续烧烤至用竹签压时感觉有弹性，即可取出。

5．撒上海苔粉，铺上柴鱼丝。然后挤上美乃滋，淋上takoyaki 酱.

 

Takoyaki 酱

材料：

蕃茄酱  1杯
李派林酱  1/2杯
日式料理酒 ( sake )   1/2杯
姜   2汤匙
蒜茸   2汤匙
糖   1/4杯
味霖   1/4杯

 

做法 ：

1． 把所有材料用中火煮滚。

2．煮滚后转小火焖25 ~ 30分钟。放在冰箱可存4星期。

 

Takoyaki

 

Ingredients :
1 2/3 cup flour
2 1/2 cup dashi soup
2 eggs
1/2 cup boiled octopus, cut into bite-size
1/4 cup chopped green onion
1/4 cup chopped pickled red ginger

 

katsuobushi (dried bonito flakes)
aonori (green seaweed powder)
takoyaki sauce
Mayonnaise

 

Method :

1. Mix flour, dashi soup, and eggs in a bowl to make batter.

2. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full.

3. Put octopus, red ginger, and green onion in each hole.

4. Grill takoyaki balls, turning with a pick.

5. When takoyaki become rounds and brown, remove them from the pan and place in a plate.

 

6. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

Takoyaki Sauce Recipe

Ingredients :
1 cup ketchup
1/2 cup worchershire
1/2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin

 

Method :

1. Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally.

2. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4weeks.

I am submitting this post to Asian Food Fest Japan Month  hosted by Alan of Travelling Foodies

 

 

炸云吞 ~ Fried dumpling

 

 

 

 

 

炸云吞

材料 ：

猪绞肉  400g
马蹄   50g , 切碎
红萝卜  10g , 切碎
香菜适量 ，切碎
玉米粉 / 粟粉    1 1/2 汤匙

 

调味料：
蚝油   2汤匙
酱油   2汤匙
盐   1茶匙
麻油少许
胡椒粉少许

1包云吞皮 （ 我用四方形的云吞皮 ）

 

做法 ：

1. 肉馅 ：将所有的材料和调味料倒入大腕中搅拌均匀.

2. 把适量的馅料放在一片云吞皮的中间，用水搽上云吞皮的边缘。然后对折成三角形，从云吞皮皮边沿捏出花纹即可，继续包至完毕。

3．预先烧热油，将包好的云吞放入，中火炸至云吞变金黄色或至熟即可。

 

Fried dumpling

Ingredients :
400g minced pork
water chestnut  50g , chopped  
carrot  10g , chopped
some coriander, chop
corn flour 1 tbsp

 

Seasoning :
oyster sauce  2tbsp
light soy sauce  1tbsp
salt  1/2 tsp
a dash of pepper

store bought dumpling skin ( mine was square ! )

 

Method:

1. Prepare the filling : Mix all ingredients and seasoning in a bowl .

2. Wrapping :  Put (1) in the middle of the dumpling skin, brush with the water on edge of the skin. Fold into half, seal and pinch the edge .

3. Heat up oil for frying,  fry until golden brown . Serve hot with chilli dip.

 

 

 

 

自制乳酸菌饮料 ~ Home made yogurt drink

 

食谱取自 ：Carol 自在生活

自制乳酸菌饮料

材料:
原味优酪乳(含糖)500ml
细砂糖300g
柠檬汁80ml  （约2棵中型柠檬),

做法:

1. 原味优酪乳及细砂糖倒入鍋中

2.使用微小火加热慢慢煮8-10分钟至细砂糖完全融化 (边煮边搅拌,不需要到沸騰的程度)

3. 准备一鍋冰水,將鍋子放入隔水降温到约30度以下

4. 将柠檬汁加入混合均勻

5. 裝入煮沸消毒晾干的净玻璃瓶中放冰箱冷藏保存约可以2個月。

6. 喝的時候添加4-5倍冰水稀釋饮用

 

**  若使用低糖或无糖优酪乳,细砂糖请多加50-100g

**  添加柠檬汁時,优酪乳溫度一定要降至30度,否则会结块。

 
Recipe source :  Carol easy life

Home made yogurt drink

Ingredients :

Plain yogurt ( with sugar ) 500ml
Caster sugar 300g
Lemon juice 80ml ( 2 medium size lemon )

 

Method :

1. In a pot , add plain yogurt and caster sugar .

2. Cook at low heat until sugar dissolves ( about 8 ~ 10minutes , keep stirring )

3. Prepare a pot of ice water , bring the pot ( yogurt mixture )

4. Add in lemon juice and stir well .

5. Cool completely before store in a clear jar and keep in the fridge .

 

** if using low sugar or sugarless plain yogurt , please add more sugar , about 50 ~ 100g .

** when add in lemon juice , yogurt mixture must be 30c or below , otherwise it will not smooth .

 

 

豆腐羹 ~ Beancurd soup

 

 

 

 

食谱取自 : Ah Tee kitchen

( 我做了少许更改 )

豆腐羹

材料：

水豆腐 1 盒
蛋豆腐 1 条
猪骨+鸡骨
清水800ml
勾芡粉水 1/2碗
葱花 适量
冬菇 ( 切片)
虾 ，鸡肉丝 适量 （ 烫熟）

调味：

盐 试味适量 （1/3茶匙）
胡椒粉 少许
蒜酥油  少许

 

做法：

1．煮滚800ml的清水, 加入猪骨和鸡骨。煮至汤入味( 大概1~ 2小时 )。

2.  加入碾碎的豆腐，蘑菇，虾和鸡肉丝。转小火焖煮, 除了蒜酥油, 加入所有调味料, 拌入勾芡粉水, 小火煮直浓。

3. 试味后上桌, 淋上少许蒜酥油, 撒上葱花即可趁热享用。

 

Recipe source : Ah Tee kitchen
( With minor adjustment )

Beancurd soup

Ingredient :
soft tofu 1 box ( cut into small cube )
egg tofu 1 piece  ( cut into small cube )
pork bones + chicken broth
water 800ml
corn flour +  water  1/2cup  , for thickening
spring onion
black mushroom  ( soaked and sliced thinly )
prawn and shredded chicken meat （ cooked )

Seasoning :

Salt   1/3tsp
Pepper
Garlic oil

 

Method :

1. Bring water to boil , add in chicken broth and pork bone . Cook for 1 ~ 2hours .

2. Add in tofu ,mushroom,  prawn and shredded chicken meat. Cook at low heat , add in seasoning ( except garlic oil ) and cornstarch water ( for thickening ) . Bring to boil .

3. Add in garlic oil and spring onion and it’s ready to serve .

 

起司马铃薯 ~ Home made cheesy potato wedges

 

~ Smokey BBQ cheese ~

 

 

食谱取自: 蓝色小厨 &  Ah Tee kitchen
( 我做了少许更改 )


起司马铃薯

材料：

马铃薯  6 粒 ( 去皮，切成长形片状 )
橙色的烟熏起司片  6 片
面粉  1/2 大匙
牛油  1 大匙
优格  2 大匙
美奶滋  1 大匙
牛奶  120 ml
糖  1/2 茶匙

木薯粉适量

 

做法 :

1. 马铃薯片放在蒸盘里蒸至熟。待冷后撒上适量的幼盐和黑胡椒, 腌制10分钟后，裹上一层薄薄的木薯粉，油炸直金黄即可。

2. 将面粉与牛奶搅拌均匀, 再加入其余材料, 隔水煮直浓稠即可。

3. 待冷即可享用。

**勿加入过多的面粉, 因为一旦酱汁冷却后会变得更加浓稠, 浓稠度就会刚刚好了**

 

Recipe source : 蓝色小厨 & Ah Tee kitchen

( with minor adjustment )


Home made cheesy potato wedges 

Ingredients :

6 medium / large potatoes ( peeled , cut into wedges )
Smokey BBQ cheese slices ( I used BEGA brand )
Flour   1/2 tablespoon
Butter  1tbsp
Yogurt  2tbsp
Mayonnaise   1tbsp
Fresh milk  120ml
Sugar  1/2tsp
Tapioca  flour

 

Method :

1 . Boil / steam potatoes until slightly soft . Marinade with salt & pepper for 10minutes . Dip potatoes with some tapioca flour & deep fry until golden brown .

2.  Stir flour and fresh milk , add in the remaining ingredients . Double-boil and cook until the mixture become thick .

3. Serve with potato wedges .

 

** Do not add too much of flour , as the sauce is thicker after cooling  **