福州市蛋花汤 ~ Hock Chew Egg Gravy Soup

 

食谱取自 ：滚汤来了

福州市蛋花汤

材料 A :
上汤  1500ml
黑酱油  1茶匙
盐和胡椒粉适量

材料 B :
肉碎  300g
风车粉打芡

材料 C :
蛋 （ 打散）2粒
生抽 1汤匙
浙醋和葱花适量

做法 ：

1．将材料A煮滚，加入肉碎煮熟，拌入芡汁。

2．拌入蛋和生抽，取出配浙醋一同享用。撒上葱花。

 

小贴士 ：上汤可用猪骨汤或江鱼仔汤，肉碎也可改用蟹肉。

 

Recipe source : Slurpy Boiled Soup

Hock Chew Egg Gravy Soup

Ingredients A :
broth 1500ml
thick soy sauce 1tsp
salt and pepper to taste

Ingredients B :
minced meat 300g
Windmill flour solution for thickening

Ingredients C :
2 eggs ( beaten )
soy sauce 1tbsp
black vinegar to taste
spring onion to sprinkle

Method :

1. Bring ingredients A to boil , add in meat to cook , stir in flour solution .

2. Stir in beaten eggs and soy sauce , remove and serve with black vinegar . Sprinkle with spring onion .

Tips : You can use pork ribs soup or ikan bilis soup as broth . Minced meat can be replaced with crab meat .

 

 

 

 

 

五香卤猪肉 ~ Five Spice Braised Pork Belly

 

 

 

 

食谱取自 ： 新新饮食 ，第84期

五香卤猪肉

材料：

1kg 五花肉 ， 切厚片

香料：

1 大匙油
5瓣蒜头
3cm 桂皮
2粒八角
1大匙花椒
姜3cm
青葱2棵

调味料 ：
生抽 150ml
盐1小匙
冰糖 50g
水 2000ml
黑酱油 2小匙

 

做法 ：

1．烧热油放入香料炒香，加入调味料煮20分钟。

                           

                 

2．放入花肉煮滚，转小火继续煮20分钟。（ 我大概煮了60分钟）。

             

 

3．熄火浸泡30分钟，即可取出切块享用。

 

Recipe source : YumYum @ No.84

Five Spice Braised Pork Belly

Ingredients :
1kg pork belly , cut into thick slices

Spices :
1tbsp oil
5 pips garlic
3cm cinnamon stick
2 star anise
1tbsp Szechuan peppercorns
3cm ginger
2 stalks spring onion

Seasoning :
150ml light soy sauce
1tsp salt
50g rock sugar
2000ml water
2tsp dark soy sauce

Method :

1. Heat up oil , add in the spices and stir-fry until aromatic . Add in water and cook for 20 minutes .

2. Add in pork belly . Lower the heat and simmer for 20 minutes . ( I simmered  it for 60 minutes ).

3. Remove from heat and leave the pork to immerse in the spiced gravy for 30 minutes before cutting into pieces  .

 

烤小鸡蛋糕 ~ Kuih Bahulu

 

食谱取自 ： Kathrine Kwa

烤小鸡蛋糕

材料：
普通面粉 110g
幼糖  110g
鸡蛋  4粒

 

做法：

1.将鸡蛋和幼糖打至松发至乳白色，慢慢加入筛过面粉搅匀。

2.预热小蛋糕模型，抹上少许油，倒入面糊，以200c烘12-15分钟至表面金黄色。

3.用沙爹枝插入蛋糕，然后取出，待冷。

 

Recipe source : Kathrine Kwa

 

Kuih bahulu

Ingredients :
110g plain flour
110g caster sugar
4 grade A eggs

 

Method :

1. Combine caster sugar and eggs in a mixer and beat till light and fluffy . Add in flour  in several batches to ensure it well mixed.

2. Preheat kuih bahulu moulds in a preheated oven at 200C for 10 minutes & grease the moulds . Spoon in batter , bake in the preheated oven until golden.

 

3. Remove kuih bahulu with a skewer. Cool well before storage.

 

老婆饼 ~ Wife cake (Lao Por Bing)

 

 

食谱取自： Jane

老婆饼

油皮材料：
低筋面粉200g
白油  60g
细糖 30g
清水100g

 

做法：
搓均匀，休面30分钟。分割成16份，每份约24~26g。

 

油酥材料：
低筋面粉 120g
白油 60g

做法：

搓均匀，休面30分钟，分割成16份，每份约11~12g。

 

馅料：
清水 150g
粟米油  30g
细砂糖  80g
糯米粉  120g
奶粉  30g
冬瓜糖  40g （切细，备用）
白芝麻 30g （炒香）

蛋黄液适量

 

做法：

1..把清水，粟米油和细糖拌匀，用小火煮滚，熄火。加入其他材料，快速拌成一不沾锅底的面团，盖上保鲜膜冷藏至少一个小时以上。

2. 然后分割成16份，每份约30g左右。

 

组合做法：

1. 油皮包油酥，收口捏紧，擀成椭圆形，卷起来逐一操作后松弛15分钟。（图1 ，步骤1 ~ 4 ）。

2. 将松弛好的面团擀长，再次卷起来，逐一操作后松弛15分钟。（图2 ，步骤5 ~ 7 ）。

3. 将面团压扁，擀成圆形，包入馅料，收口捏紧，擀成圆扁状。（图3 ，步骤8 ~ 10 ）。

4. 表面涂上蛋黄液，以180度烤15~18分钟左右。

 

                 

 

1。 油皮 / Water Dough

2。油酥 / Oil Dough

3。馅料  / Filling

 

 

 

~ 图 1  / Picture 1  ~

 

 

~ 图 2  / Picture 2  ~

 

 

~ 图 3  / Picture 3  ~

 

 

Recipe source : Jane

Wife cake ( (Lao Por Bing)

Water Dough ingredients :
200g cake flour
60g  shortening
30g  caster sugar
100g water

 

Method :
Mix all water dough ingredients until a dough is formed . Cling wrap dough and rest for 30 minutes. Divide dough into 16 equal portions ， each about 24 ~ 26g.

 

Oil Dough ingredients :
120g cake flour
60g shortening

 

Method :
Pour shortening into flour and rub into an oily dough. Cling wrap and leave aside to rest for 30 minutes. Divide dough into 16 equal portions , each about 11 ~ 12g.

 

For filling:
150g water
30g  corn oil
80g caster sugar
120g glutinous rice flour
30g milk powder
40g candied winter melon, chopped to bite size
30g roasted white sesame seeds

 

Egg wash

1 egg yolk

 

Method:

1. Water , caster sugar and corn oil mix well and bring to boil at low heat .Turn off heat and add in glutinous rice flour , milk powder , candied winter melon and white sesame seeds ,mix until well combined. Cling wrap filling and refrigerate it about 60 minutes .Divide into 16  equal portions, each about 30g .

 

To Assemble:

1. Flatten a piece of water dough and wrap in the oil dough. Press and roll out dough into a longish flat piece with a rolling pin. Roll it up Swiss roll-style. Rest for 15 minutes . （ Picture 1 , step 1 ~ 4 ) .

2. Turn the dough 90 degrees and then roll it into a longish flat piece. Roll it up Swiss roll-style again. Rest for another 15 minutes . ( Picture 2 , step 5 ~ 7 ) .

3.  Pinch the 2 side edges and shape it into a flat circular shape. Put a piece of filling in the center of the dough and wrapped it. Flatten it and apply egg wash . ( Picture 3 , step 8 ~ 10 ) .

4. Place on parchment paper lined baking sheet and bake in preheated oven at 180'c for 15-18 minutes or until golden brown .

 

 

I am submitting this post to Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014 , hosted by Annie from Annielicious Food  .

 

                                        

 

 

柿饼鸡汤 ~ Dried Persimmon chicken soup

 

 

 

食谱取自 ： 名食谱，第79期

 

柿饼鸡汤

 

材料：
甘榜鸡/土鸡  500g
干柿饼  2个 ( 切半）
红枣 10g
北芪 / 黄耆  10g
当归  4片
枸杞  10g
沸水  600ml

调味料：

盐  1小匙

 

做法 ：

1。将土鸡洗净后切块，用沸水灼烫过，捞起，沥干水份。

2。把鸡肉放入炖盅里，加入其余材料和沸水，上盖。

3。盛入预热蒸炉，盖上。大火炖制2小时，加入盐调味即可。

 

Recipe source : Famous Cuisine @ No.79

 

Dried Persimmon chicken soup

Ingredients :

Kampong chicken / free range chicken 500g
2 nos dried persimmon  ( halved )
red dates 10g
“ Bei Qi “ / “ Huang Qi “  10g
“ Dang Gui “   4 slices
wolfberries  4 slices
boiling water 600ml

Seasoning :
salt  1/2tsp

 

Method :

1. Rinse chicken and cut into pieces , blanch in boiling water . Dish out and drain well .

2. In a double boiler , add in chicken pieces and with the rest of the ingredients and boiling water . Covered .

3. Double boil over hot boiling water at high heat for 2 hours , season with salt and serve .