新加玻如切福建面 ~ Singapore Joo Chiat Fried Hokkien Mee

 

食谱取自 ： 陈年老味 ~ 陈家桌上的老味道

新加玻如切福建面

材料：

150g 黄面
150g 粗米粉
70 g虾 （ 去壳和肠泥，留尾，保留虾壳给高汤 ）
70g 墨鱼 （洗净 ）
70g 五花肉（ 洗净 ）
70g 豆芽（ 洗净 ）
2个 鸡蛋
100g 猪油渣 （切丁 ）
20g 韭菜 （ 切5公分段）
200g 海鲜高汤
4瓣 蒜头 （ 轻微拍扁 ）

调味料：

2茶匙 蒜茸
1汤匙 生抽
2茶匙  鱼露

准备工作 ：

1．油炸猪油渣至香脆。保留猪油。

2．海鲜高汤 : 烧热1汤匙猪油，爆香蒜头。加入虾壳，鱼露炒至香。倒入300清水,煮至滚。加入墨鱼，五花肉和虾煮至熟后取出，把煮熟的材料和高汤放旁。备用。

3．把墨鱼切成圈，五花肉切丝。

 

做法：
1．烧热1汤匙猪油，敲入鸡蛋炒熟。加入黄面，粗米粉和一点海鲜高汤炒香。盖上盖子焖5分钟。

2．加入虾，墨鱼，五花肉和豆芽拌炒。若有需要，可以加入适量高汤和猪油。( 但小心，别加太多导致过湿)。持续炒2 ~ 3分钟后，加入胡椒粉调味。

3．在面条中间开一洞，转大火加入1汤匙猪油。加入蒜茸爆香，倒入生抽，鱼露和200g高汤拌匀。最后加入猪油渣和韭菜。

4．搭配辣椒酱和桔子享用。

 

Recipe source : Signature Dishes form the Tan Fmily

Singapore Joo Chiat Fried Hokkien Mee

Ingredients :

150g yellow mee
150g thick rice noodle
70g prawn ( de-shelled , de-veined , keep the tail intact , reserve shell for stock )
70g squid ( rinsed )
70g pork belly ( rinsed )
100g bean sprout ( rinsed )
2 eggs
100g pork fat ( cut into cubes )
20g chives ( cut into 5cm sections )
200g seafood stock
4 cloves garlic ( lightly crushed )

Seasonings :

2tsp chopped garlic
1tbsp light soy sauce
2tsp fish sauce

 

Preparation :

1. Deep-fry the pork fat until crispy . Retain the lard for later use .

2. Seafood stock : Heat up 1tbsp of lard , sauté crushed garlic until fragrant . Add in the prawn shells and fish sauce , fry until fragrant . Pour in 300g of water and bring to boil. Add in squids , pork belly and prawns to cook , remove when cooked . Turn off heat , set cooked ingredients and stock aside .

3. Cut cooked squids into rings  and pork belly into strips .

 

Method :
1. Heat 1tbsp of lard over medium heat . Break the eggs and stir-fry until cooked. Add in yellow noodles and thick rice noodles , and stir-fry them with a little seafood prepared earlier . Cover with lid to simmer for a while .

2. Add in prawns , squids , pork belly and bean sprouts , stir-fry continuously . ( Add in adequate stock and lard if needed , but be careful not to make it too moist) . Keep frying for 2 ~ 3 minutes , season with pepper .

3. Make a hole in the middle of the noodles , turn to high heat and add in 1tbsp of lard . Add in chopped garlic and sauté until fragrant . Add in light soy sauce , fish sauce and 200g of stock, stir to mix well . Lastly , add in crispy pork fat and chives .

4. Serve with chilli sauce and calamansi lime .

 

I’m submitting this post to  Cook-Your-Books # 16, hosted by  Joyce from Kitchen Flavours.

                                    

This post also linked to Asian Food Fest Sept 2014 : Singapore hosted by Life can be Simple .
                      

                              

自制豆浆 ~ Homemade Soymilk

 

食谱取自 ： 豆来豆趣

自制豆浆
材料 ：
120g 黄豆
1200 ~ 1500ml  水

用具 ：
搅拌机  1个
秤  1个
棉布 1张
量杯 1个
大细目筛网1个
打蛋器  1个
汤勺1个
深锅 1个
干净容器  1个

做法 ：

1． 黄豆洗净，挑出不好的豆子，泡水。泡到膨胀为原来的两倍大。

2．泡好的黄豆沥干水分，倒掉泡豆的水，用水再次洗过黄豆，沥干。

3．黄豆放入搅拌机中，加入1200清水，把材料打细成生浆。（如果搅拌机容量较小，要分次进行）。

4．锅子上放一个大细目筛网，网上铺棉布，倒入生浆过滤。用打蛋器轻拌让生浆透过棉布流入深锅中，用手挤出残留在棉布中的生浆。（建议分批进行较好操作；残留在棉布内的就是豆渣）。

5．把过滤好的生浆移到火炉上，以中火边加热边搅拌的方式，煮到沸腾后继续煮5分钟 ( 我大概煮了20 ~ 30分钟 ) .

6．再一次用干净的大筛网架在容器上，倒入豆浆。筛除掉泡抹，或用汤匙捞出表面浮末

 

小贴士 ：

1. 准备较大容量的汤锅因为豆浆的泡沫会在一瞬间集中升起。若是在煮当中泡泡快溢出来，请转小火并盖上锅盖，等泡泡消掉后再打开盖子。

2. 煮的过程要不停的搅拌以免锅底烧焦。

3. 煮豆浆时，看到冒泡泡不是代表已经好了，而是要煮到泡泡愈来愈小，到几乎快没有时，才代表豆浆完成了。

4. 煮到泡泡愈来愈小，愈少，豆浆反覆煮沸，喝起来会更香浓。

 

Recipe source : The Magic of Soy

Plain Soymilk

Ingredients :

120g soybean
1200 ~ 1500ml water
1 blender
1 scale
1 muslim cloth
1 measuring cup
1 large fine-mesh strainer
1 egg beater
1 soup ladle
1 deep stock pot
1 clean container

Method :

1.  Pick out soybeans and soak in water until soybeans have doubled in size .

2. Drain soybeans and discard soaking water . Rinse soybeans thoroughly and drain well .

3. Put soybeans in a blender and add in 1200ml of water , cover and blend until smooth . ( blend gradually if the blender ‘s capacity is not big enough . )

4. Place strainer in top of the pot and line it with muslim cloth . Pour raw soymilk through the muslim cloth, use an egg beater to stir over and squeeze soymilk out from the muslim cloth by hand ( it’s advisable to squeeze them in batches m the residue is called soy pulp . )

5. Place the pot onto a stove , bring to a boil over medium heat and stirring all the while . Continue boiling for 5 minutes ( I boiled it for 20 ~ 30 minutes ) .

6. Place strainer on top of a clean container , pour in soy milk to remove foam . Alternatively , you can remove foam using a spoon . ( if you are making a sweetened soymilk , add in castor sugar while it’s hot and stir until sugar dissolves . )

 

Tips :
1. Soymilk should be boiled in a pot with bigger capacity as bubbles will rise quickly from time to time . If the bubbles threaten to spill out from the pot  , turn down the heat and put the lid on .Observe and remove the lid when the bubbles disappear .

2. It should continuously stirred to keep it from getting charred .

3. It does not mean the soymilk is ready when bubbles appear . The soymilk must be boiled until the bubbles get smaller and smaller , till they almost completely disappear .

4. Boiling the soymilk for long periods will result in a thicker and tastier soymilk .

 I’m submitting this post to Cook-Your-Books # 16 , hosted by Joyce from Joyce from Kitchen Flavours .

                                            

香兰焦糖排骨 ~ Pandan Caramel Spare Ribs

 

食谱取自 ： Home Menu

香兰焦糖排骨

材料：

600g 排骨支 （ 斩块 ）
3片  香兰叶 （ 切段 ）
2片  姜
1根  青葱

腌料：

1/3茶匙 生抽
1/2茶匙  米酒
1/3茶匙 木薯粉

调味料：

2汤匙  白糖
1/2茶匙  生抽
1汤匙 米酒
1/2茶匙  蜜糖
300ml  热水

做法 ：

1． 锅里放水煮沸，姜，青葱和排骨支倒入灼烫5分钟，捞出沥干水份，将排骨腌料和排骨支腌制半小时。

2．烧热锅放油，将排骨支倒入煎至两面呈少许金黄。

3．香兰叶和所有的调味料一同倒入，烧煮35分钟至排骨软度和焦糖汁已收干呈焦糖色沾满均匀排骨，即可。

 

Recipe source : Home Menu

Pandan Caramel Spare Ribs

Ingredients :

600g spare ribs
3pcs pandan leaves ( sectioned )
2pcs ginger
1 stalk spring onion

 

Marinade :

1/3tsp light soy sauce
1/2tsp rice wine
1/3tsp tapioca starch

Seasoning :

2tbsp white sugar
1/2tsp light soy sauce
1tbsp rice wine
1/2tsp honey
300ml hot water

 

Method :

1. Bring water to boil in wok , add in ginger , spring onion and spare ribs , blanch for 5 minutes. Remove and drain well . Marinate with marinade ingredients for 30 minutes .

2. Heat up oil , add in spare ribs, pan fry both sides of spare ribs till lightly golden brown .

3. Add in pandan leaves and all seasoning , bring to cook for 35 minutes  until spare ribs is tender , caramelization and gravy is dried up and coated evenly .

 

I’m submitting this post to Cook-Your-Books # 16, hosted by Joyce from Kitchen Flavours .

                                       

 

 

糖醋排骨 ~ Vinegar Pork Ribs

 

食谱取自 ： 陈年老味 ~ 陈家桌上的老味道

糖醋排骨

材料：

500g 排骨 （洗净，切成2寸长段）
70g 蔗糖 （ 敲碎成小片）
100g  黑醋
10g  白芝麻 （ 干炒至香 ）
玉米粉适量 （沾裹排骨用）
油适量

腌料（拌匀 ） ：

1个 蛋白
1茶匙 麻油
1茶匙 鱼露
4茶匙 生抽
3汤匙玉米粉

 

做法 ：

1．把排骨和腌料拌匀，放旁腌制30分钟。

2．用玉米粉均匀沾裹排骨，放入热油中炸至金黄色，取出放旁5分钟待凉。
            

3．在锅中拌匀黑醋和蔗糖，小火拌炒至蔗糖溶化。 （图1）

~ 图1 / picture 1 ~

 

4．加入排骨，转大火炒至汁液收干。撒入白芝麻拌炒至均匀混合。

5．熄火后，把排骨摆放在碟中即可。

 

Recipe source : Signature Dishes form the Tan Fmily

Vinegar Pork Ribs

Ingredients :

500g pork ribs ( cut into 2 inches section )
70g cane sugar ( crushed into small pieces )
100g black vinegar
10g white sesame seeds ( roasted till fragrant )
some cornflour ( for coating pork ribs )
oil for deep-frying

Marinade ( Mix well ) :

1 egg white
1tsp sesame oil
1tsp fish sauce
4tsp light soy sauce
3tbsp corn flour

 

Method :

1. Finely mix pork ribs and marinade ingredients , set aside to marinate for 30 minutes .

2. Coat pork ribs with corn flour . Deep-fry until golden brown, set aside for 5 minutes to cool .

3. Combine black vinegar and cane sugar in a wok , stir-fry over low heat until cane sugar is melted . ( Picture 1 )

4. Add in prk ribs and stir-fry them over high heat , until the sauce is reduced . Sprinkle with sesame seeds and stir to mix well .

5. Turn off heat , arrange the ribs on a plate and serve .

 

I’m submitting this post to Cook-Your-Books # 16 , hosted by  Joyce from Kitchen Flavours.