素烧鹅 ~ Homemade vegetarian beancurd skin

 

我很“大头虾”哦。。忘了试味，变成了超咸的素烧鹅。

儿子问我是不是放了整包的盐啊？？？（ 老公也投诉哦。。*_* )

 

食谱取自 ： Lai Kien

素烧鹅

材料 :

腐皮5大张

 

调味料：
水200 ML
南乳   5 块
南乳汁 3大匙
酱油   5大匙
糖  4大匙
五香粉  1/2小匙
胡椒粉
麻油各少许
味精 （ 我没放 ）

 

做法 ：

1. 把大张腐皮剪成4份，用湿布抹干净或冲一冲水，抹干。待用。
 

  2. 酱汁 ： 把南乳块，南乳汁，酱油，糖，五香粉，胡椒粉，麻油，水，拌均匀，备用。( 上图 ）

3. 把调好的酱汁均匀的涂在腐皮上，然后浸入多余的酱汁里泡至20分钟，让它入味。

 

 

                   
4. 入味后捞起切去硬边（如果有），然后拿四张腐皮贴在一起对折两次（形成小长方形）用牙签封三边的口，然后用大火蒸 10分钟，取出，待冷。

5. 烧热一锅油（中温），放入腐皮用中火炸至稍微金黄色，捞起沥干，拔开牙签，切条上盘。
           

 

温馨提示 ：
1. 调好的酱汁，因该试一试咸度，因为不同的酱油品牌的咸度都不一样。

2. 在炸的过程，要不停淋热油在腐皮上，这样腐皮才会膨胀，形成酥皮肉软的素鹅。

3. 不可炸太久（稍微金黄就马上捞起），不然离锅后的腐皮就会变得太深颜色或焦色，这是因为酱料里有糖很容易焦.

Recipe source :  Lai Kien

Homemade vegetarian beancurd skin

Ingredients :

beancurd skin 5 pieces

Sauce :

water 200ml
preserved red beancurd  5 pieces
4 tbsp juice of preserved red beancurd 
soy sauce 5 tbsp
sugar 4tbsp
five spice powder   1/2tsp
pepper
sesame oil
ajinomoto

 

Mehtod :

1. Beancurd skin cut into 4 pieces . Wipe with  a damp cloth . Set aside .

2. Mix all sauce ingredient and stir well .

3. Use a brush and evenly coated on each piece of beancurd skin and soak in the sauce for 20 minutes .

4. Stick together all 4 pieces beancurd skin and fold twice ( small rectangular size , as per below photo ) . Cover edges of the beancurd skin with toothpicks . Steam at high heat for 10 minutes . Set aside .

5. Heat 1 cup of oil ( medium heat ) , fry until golden brown .

 

Tips :

1. Due to the saltiness of each soy sauce brand is different , you should taste the sauce before coated on the beancurd skin .

2. When frying  , scoop some hot oil on the surface of the beancurd skin in order to make it crispy .

 

3. Once it become golden brown , immediately remove from the hot oil . Otherwise , the beancurd skin will too dark in colour .

 

 

 

海鲜豆腐 ~ Seafood tofu

 

 

 

 

 

 

 

大人和小孩超爱的 ~海鲜豆腐 。 你要加饭吗？

 

 

食谱取自：厨苑食谱

( 我做了少许更改 )

 

海鲜豆腐

材料：

3块水豆腐 （ 切成4小块 ）
2条玉子/日本豆腐 （每条切成5块）
50克苏东（切圆片）
7条粟米心（切半）
洋葱 1粒  （ 切丝 ）
红箩卜半条 （ 切片）
腕豆1包
1棵青葱（切段）
3片姜
280毫升清水

 

调味料：

1小匙盐
1大匙蚝油
2大匙绍兴酒
1/4小匙酱油
少许胡椒粉

 

做法：

1. 锅中烧熱一杯油， 将豆腐炸至表面呈黄色， 捞起沥干油份。（ 水豆腐沾上一层薄薄的木薯粉才炸）

2. 锅中留1大匙油， 爆香姜和洋葱丝。加入苏东， 红箩卜， 粟米心和腕豆拌匀。

3. 加入调味料炒匀，注入清水煮至沸滚后才加入豆腐， 最后以粟粉水勾芡， 撒下青葱，待入味后熄火。

 

Recipe source :  厨苑食谱

( With minor adjustment )

Seafood Tofu

Ingredients：

3 block soft tofu ( cut into 4 pieces each )
2 rolls egg tofu (cut into 5 pieces each)
50g sotong (cut into ring shape）
7  baby sweet corns (halved)
1 onion ( sliced )
carrot 1/2( sliced )
green peas 1 packet
1 stalk spring onion (chopped）
3 pieces ginger
280ml water

 

Seasonings：
1 tsp salt
1 tbsp oyster sauce
2 tbsp shaoxing wine
1/4 tsp soy sauce
some pepper

 

Method：

1. Heat 1 cup of oil and deep-fry tofu till golden brown. Remove and drain oil. ( coated soft tofu with some corn starch )

2. Using 1 tbsp of oil, fry ginger and onion till fragrant.  Add in sotong, sliced carrot , sweet corn and green peas . Stir well.

3. Add in seasoning then pour in water till boiled, add in tofu. Thicken with cornstarch water and scatter the spring onion.  Turn off the heat when the ingredients are cooked through.

 

炸鱼条 ~ Fish crackers ( keropok lekor )

 

 

 

食尚品味 ~ 一本涵盖了美食生活内容的杂志。只有在邻国- 新加坡买到哦！

 

                                       

 

谢谢Weilee送我那么棒的食谱书！还有你的签名叻。。。

 

食谱取自 ： 食尚品味 Aug /Sept 2013

炸鱼条

材料:
甘望鱼肉 500g
木薯粉  250
木薯粉适量 （涂抹用）

 

调味料：
盐  1/2茶匙

 

做法 ：

1．在碗中混合鱼肉，木薯粉及盐，然后放入搅拌器搅碎。

2．往手上涂点粉，取一小部分鱼胶，搓成条状。重复此步骤至所有鱼胶用毕。

3．把鱼条蒸约10分钟，取出。

4．锅中烧热油，加入鱼条炸至浅黄色，取出沥干油分，趁热蘸上甜辣酱食用。

 

甜辣酱

材料：
辣椒膏  150g
亚参水  150g
糖   150g
椰糖   40g
清水 150ml
盐   1/4茶匙

 

做法  ：

1. 在碗里混合所有材料，以中火煮至粘稠。

2. 熄火，放置待冷。

 

Recipe source : Gourmet Living Aug / Sept 2013

Fish crackers ( Keropok Lekor )

Ingredients :
kembong fish fillet  500g
tapioca flour  250g
some tapioca flour ( for dusting )

Seasoning  :

salt   1/2tsp

 

Method :

1. Mix fish fillet ,tapioca flour and salt in a bowl . Then blend in a food processor until fine .

2. Lightly dust your hands with flour . Take a small portion of the fish paste and form into a cylindrical  roll .Repeat this step until all the fish paste has been used up .

3. Steam fish rolls for about 10 minutes . Remove .

4. Heat up oil in a wok . Add fish rolls and deep-fry until light brown . Remove to drain . Serve hot with sweet chilli sauce  .

 

Sweet chilli sauce

Ingredients :

chilli paste  150g
tamarind juice  150ml
sugar 150g
gula melaka 40g
water  150ml
salt   1/4 tsp

 

Method :

1. Mix all ingredients in a bowl . Simmer over medium heat until it is thick enough .

2. Turn off heat . Leave to cool .

 

草莓大福 ~ Strawberry Daifuku ( いちご大福 )

食谱取自 ： Just One cookbook

草莓大福

材料 :

草莓 6颗
红豆泥馅 150g
糯米粉 100g
细砂糖 20g
水 150ml
太白粉少许

做法:

1. 草莓切掉顶部，抹干。

2.红豆泥馅分成6分。再包裹住1颗草莓, 但记得要让草莓尖端露出约1/3，不要全部都被馅料包住了.

3. 将水倒入锅中架上蒸笼后，加热煮至滚沸，将糯米粉,糖与水拌成面糊后放入蒸笼内，以大火蒸约20分钟至熟。

4 .在工作台上洒上少许太白粉。

5. 面团分成六分。先将双手沾上少许太白粉后，在手上压成圆饼。放上草莓豆沙馅，再整成圆尖形即可。

Recipe source : Just One cookbook

Strawberry Daifuku  ( いちご大福 )

Ingredients:

6 Strawberries
150g  sweet red bean paste
100g  glutinous rice flour
20g  sugar
150ml water
Corn starch for dusting

Instructions:

1. Hull the strawberries and dry completely with paper towel. Divide sweet red bean paste into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball

2.Wrap the strawberries with sweet red bean paste . Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with red bean paste .

3. In a  bowl, mix glutinous rice flour ,sugar and water  with a whisk. Using a silicone spatula, stir until the mixture has reached a thick consistency. Steam the mixture for 20minutes or until cooked and translucent .

4. Sift corn starch on the tray and put the mochi on top.

5. Divide the mochi into 6 equal pieces.Put some corn starch on your hands and flatten and expand each mochi into a 3” round or square. Then put the anko covered strawberry on top of it, with the tip facing down.Start covering the strawberry from all sides and use your thumb to hold the mochi on top.

6．Serve at room temperature and they must be consumed within 2 days。

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