鱼肉焖豆腐煲 ~ Braised fish meat and tofu in claypot

 

 

 

食谱取自 ：自在找吃

鱼肉焖豆腐煲

材料:

豆腐 1块( 切成4小块 , 抹干水分 )
水2 杯 （ 也可用鸡上汤 )
生粉水1 汤匙
青葱粒  1 汤匙

(A)

鱼肉片200g
酱油 1 茶匙
盐一小撮
胡椒粉适量
糖适量
麻油  1/2 茶匙
水 2 汤匙

面糊（沾粉 ，调匀 ）：

面粉 4 汤匙
玉米粉 4汤匙

** 腌制方法：

将全部材料把鱼肉腌制5分钟，把鱼肉沾上粉备用。避免重叠以免黏在一起。备用。

(B)

洋葱丝  1 汤匙
姜丝   1/2汤匙
辣椒丝   2 片
青蒜子 1/2 棵
高丽菜  3 汤匙
胡萝卜3 片
蒜茸- 1/2 茶匙  (剁碎)

(C)

粒豆酱 1茶匙
酱油  2 茶匙
蚝油 1汤匙
料酒  2茶匙 （ 我用邵兴酒 ）
麻油 1茶匙

调味 ：

盐 1/2 茶匙
糖 1/2 茶匙

 

做法 :

1．各自把材料(A) 和 (B) 准备好备用。

2．小火烧热砂锅备用。

3．把炒锅烧热，下100ml油，烧热至冒烟，关中小火，下豆腐慢煎至两面金黄。盛起备用。

4．再添少许油，再烧热，再关中小火将沾好粉的鱼肉，煎至熟，金黄。盛起备用。

5．将油倒起，剩下大约 1 汤匙油在锅中，慢火下洋葱，辣椒，姜丝爆香，续下蒜子，高丽菜，胡萝卜，蒜茸扁炒几下。

6．下豆酱粒，酱油，蚝油，麻油，料酒爆香，加水,调味，勾芡，下豆腐，关锅盖大火焖煮2分钟。

7．在等待期间，将预热好的砂锅放在盛器上准备好上菜。

8．打开锅盖，捞几下，下炸鱼肉再捞几下，关火。倾至预热砂锅里，下青葱粒。趁热享用。

* * 如果不喜欢吃鱼的话，鸡胸肉，去骨鸡腿肉，或猪肉片也很好吃的。

 

Recipe source : 自在找吃

 Braised Fish Meat and Tofu In Claypot

Ingredients :

Tofu   1 block ( cut into four small pieces, lay on kitchen towel to soak excessive moise to ease the frying process )
water  2  cups （ chicken stock is preferable)
tapioca or corn starch  1 tbsp （ for thickening ）
spring onion  1tbsp ( chopped )

 

(A)

sliced fish without bones  200g
soy sauce  1 tsp
salt  a pinch
pepper a pinch
sugar  a pinch
sesame oil  1/2 tsp
water 2tbsp

Batter to coat ( mix well) :

Flour  4tbsp
Corn flour  4tbsp

 

** Methods :

Marinate sliced fish meat with all the ingredients stated for 5 mins , then coat with the flour mixture ,lay on a plate and never overlap to prevent stick together. Set aside.

 

(B)
shredded onions  1 tbsp
shredded ginger  1/2 tbsp
sliced chillies  2 slices
leeks   1/2 stalks
cabbage  3 tbsp
carrot  3 slices
minced garlic  1/2 tsp

 

(C)
whole grain bean paste  1 tsp
soy sauce  2 tsp
oyster sauce  1 tbsp
cooking wine  2 tsp ( I used ShaoXing wine )
sesame oil  1 tsp

 

Seasoning  :
salt  1/2 tsp
sugar   1/2 tsp

 

Methods:

1. Prepare (A) and (B) seperately.

2. Preheat a claypot.

3. Heat up a pan or a wok with medium flame , add in 100 ml oil . Turn to smaller flame when oil start to smoke . Put in tofu and slowly pan fry each sides until golden brown . Set aside.

4. Add some oil into the same pan , heat it up , then turn to smaller flame then start pan fry the coated sliced fish meat , fry each sides until golden brown. Set aside.

5. Pour away excessive oil , leave 1 tbsp oi in the pan , stay small flame , put in onions,chillies,ginger and saute until fragrant, continue with leeks, cabbage, carrot and garlic, slightly fry.

6. Add in bean paste, soy sauce, oyster sauce, sesame oil and cooking wine and stir fry until fragrant , then add in water , seasoning and thicken with the diluted starch. Add in tofu and cover with lid , simmer in stronger flame for 2 minutes.

7. Set the preheated claypot on an underliner .

8. Open the lid , stir a bit , add in fried fish slices , stir a bit more , and pour on the preheated claypot, garnish it with some spring onions rings . Serve while still hot  .

 

** For thos who do not take fish , it is also nice to use the same recipe for chicken breast , deboned chicken whole legs cut into cubes & pork slices .

 

 

港式吐司 ~ Hong Kong style toast

 

 

~ 60分钟后的面团 ~

 

 

超赞的吐司，再配上自制的kaya , 好吃到不得了!

 

 

食谱取自：元子 & Joceline @ Butter . Flour & Me

港式吐司

材料：

高筋面粉 250克
细砂糖 50克
蛋液 30克
鲜奶 135克
奶粉 10克
酵母 4克
盐 2克
无盐牛油 25克

 

做法：

1. 除了牛油，把所有材料混合，用低速搅拌成团。

2. 加入牛油，搅拌至薄膜阶段。

3. 将面团放入保鲜盒，发酵60分钟或双倍大。

4. 取出面团，排气，分割成三分，滚圆松弛15分钟。

5. 将面团杆成长面团，卷起再休面15分钟。

6. 把面团杆长再卷起，放入吐司模，发酵至8分满。

7. 放入预热烤箱，以170度烤越35分钟，出炉立刻把土司扣出，放在铁架待冷后才切片。

 

Recipe source :  元子 & Joceline @ Butter .Flour & Me

Hong Kong style toast

Ingredients:

250g bread flour/ high protein flour
50g castor sugar
30g  egg
135g fresh milk
10g milk powder
4g yeast
2g salt
25g unsalted butter
 
Method :

1 .  Add milk, salt, sugar, instant yeast ,milk powder and flour into the mixing bowl and start knead with speed 1 or 2 for 2 minutes to let it comes into a rough dough. Continue mixing into a smooth dough.

2. Add in butter continue knead into a smooth and elastic dough.

3. Put into an oiled bowl , cover with cling wrap and proof for 60 minutes or dough double its size.

4. Punch down the dough to expel air. Divide dough into 3 equal portions, roll round let it sit for 15 minutes.

5. Rolled out into flat rectangle and roll back into a Swiss roll. Rest for 15 minutes .Pinch and sealed the join and place into a greased loaf pan with the seam side facing down.  

6. Proof for another 45 minutes or double it's size.

7. Bake in a preheated oven at 170C for 35 minutes .

班兰咖椰 ~ Homemade Pandan Kaya

 

 

这可是我第一次制作咖椰哦 ,怎样？还可以吧？我太贪心，用了13片的香兰叶，所以成品变成非常"绿"咯。。。你们不要学我哦。。哈哈哈。

 

食谱取自 : Nasi Lemak Lover

班兰咖椰

材料：

3 粒蛋 （大 ）
250g  细糖
350ml   椰浆
8片 香兰叶 ( 我用13片）

 

做法 ：

1. 把椰浆和切碎的香兰叶放进搅拌机里搅碎。过滤.

2. 蛋稍微打散， 加入糖， 轻轻拌匀直到糖融化 .

3. 把 (1)和 (2)混合一起， 搅匀。过滤， 然后放进一个大碗里。

4. 把大碗放入另一个装有水的容器 ， 开小火。 不断的搅拌。

5. 大概用至少一个小时的时间。 等冷却后才装进瓶子放入冰箱。

 

** 过了 45分钟后，就要加以注意pandan糊了。蛋糊容易变粗。不停手的搅拌至煮好为止。

** 因为冷却后的加央会比较浓， 所以要掌握好熄火的时间。

 

Recipe source : Nasi Lemak Lover

 

Homemade Pandan Kaya

Ingredients :

3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk
8 pcs pandan leaves / screwpine leaves ( I used 13 pieces )

 

Method :

1 . Blend pandan leaves and coconut milk in a blender. Strain to discard pulp.

2. Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves (Do not beat but lightly stir !! )

3. Add mixture (1) into mixture (2) became kaya mixture. Stir and mix well  .

4. Sift the kaya mixture into another mixing bowl (stainless steel preferred). Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally. (Do not stop too long, 1-2mins intervals) .

5．It took at least 1 hour to cook till desired thickness.  Store kaya in sterilized glass jar (boil glass jar in boiling water for about 5 minutes) and keep in the fridge after completely cool down.

 

日式蛋包饭 ~ Omurice ( オムライス )

 

 

 

食谱取自 ：Just One cookbook

 

日式蛋包饭

 

材料：

中型洋葱半粒 ， 切碎
鸡肉 , 切成半寸厚
橄榄油 1汤匙
玉米粒+青豆+红箩卜（杂菜）   半杯
盐
黑胡椒粉
冷饭  1杯
番茄酱  1汤匙
酱油  1茶匙

 

蛋饼（1人份） ：
大鸡蛋 1粒
鲜奶  1汤匙
橄榄油 1汤匙
芝士丝  3汤匙

 

做法 ：

1． 烧热1汤匙的橄榄油，爆香洋葱至软。然后加入鸡肉煮至熟。

2．加入杂菜，盐和黑胡椒粉。加入冷饭。

3． 加入番茄酱和酱油，试味。盛入碟，备用。

 

蛋饼做法 ：

1．用筷子把蛋液和牛奶搅打均匀。

2．不粘锅用出纸巾涂上少许橄榄油。

3．趁锅热，迅速倒入打好的蛋奶液。煎至鸡蛋可以在锅里来回移动，中间向凝固趋势转变但还没有完全凝固。

4．加入芝士丝和炒饭。用铲子沿着蛋皮与锅接触的边缘，将蛋皮轻轻向上折叠。

5．锅里扣入一个比蛋皮直径略大的盘子，左手握着锅柄，右用手压在盘子底部。

6.  左手握着锅柄将锅向上反扣，蛋皮包裹着米饭就被反扣在盘子上。蛋饼皮上挤点番茄酱。

 

 

Recipe source : Just One cookbook

Omurice (オムライス)

Ingredients:
1/2 medium onion , chopped
1 chicken meat , cut into  1/2 inch pieces
1 tbsp  olive oil
1/2 cup mixed vegetables
Salt
Freshly ground black pepper
1 cup cooked Japanese rice
1 tbsp Ketchup and more for decoration
1 tsp soy sauce

 

Omelette (per person) :
1 large egg
1 tbsp  milk
1 tbsp olive oil (per person)
3 tbsp cheese (your favorite cheese )

 

Method :
1. Heat 1 Tbsp. of oil on a non-stick skillet and start sautéing the onion. Once the onion is soft, add chicken and cook until no longer pink.

2. Add mixed vegetables and salt and pepper. Add the rice and break into small pieces.

3. Add Ketchup and soy sauce and mix well. Transfer the rice to a plate and wash the skillet.

 

For omelette :

1.     Whisk the egg and milk in a small bowl.

2.    Heat the non-stick skillet on medium high and apply a layer of oil GENEROUSLY with oil-soaked paper towel. You need to make sure that oil is nicely applied in order to slide the egg off the pan later on.

3.    Pour the egg mixture into the skillet when the surface of the skillet is hot.

Quickly swirl the egg mixture around the pan and lower the heat as soon as the egg mixture is half solid.

4.    Put the cheese and the fried rice mixture on top. Use the spatula to fold both side toward the middle and shift the pan to move the omurice to the edge of the skillet.

5.    Hold the serving plate in one hand, skillet in the other hand and flip . While it’s hot, shape up the Omurice with paper towel (otherwise it’ll be too hot!).

6.    Continue making another set(s) of omelette until you’ve used up all the chicken fried rice. Decorate the Omurice with Ketchup. Serve immediately.

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