酸甜奶酱炸鸡块 ~ Crispy Chicken with Creamy Sweet & Sour Sauce

食谱取自 : 新新饮食@第101期

酸甜奶酱炸鸡块

材料 :

2只 全鸡腿 ( 去骨，切小块 )
1/2粒 蛋
4大匙 粟粉
4杯 炸油
1大匙 蒜茸
3条 指天椒 ( 切粒 )

腌料（ 拌匀 ） :

1小匙 盐
1/4小匙 胡椒粉
1小匙 麻油
1大匙 绍兴酒

酱汁料 ( 拌匀 ) :

1大匙 柠檬汁
1大匙 甜炼乳
1大匙 酸梅酱
3大匙 美乃滋
2大匙 炒香花生碎

做法 :

1. 把鸡腿肉加入腌料拌匀，腌30分钟 。

2. 加入蛋拌匀，然后沾上粟粉，放入大火里炸至香脆和熟，捞起，沥干油，待用。

3. 用1大匙油爆香蒜茸和指天椒，加入酱汁拌煮均匀，加入炸好的鸡肉和花生碎块速拌炒均匀即可。

Recipe source : YumYum Magazine @ No.101

Crispy Chicken with Creamy Sweet & Sour Sauce

Ingredients :

2 whole chicken thighs ( deboned and cut into small pieces )
1/2 egg
4tbsp cornstarch
4 cups oil for deep-frying
1tbsp chopped garlic
3 chilli padi ( diced )

Marinade ( mixed ) :

1tsp salt
1/4tsp pepper
1tsp sesame oil
1tbsp Shao Xing wine

Sauce ( mixed ) :

1tbsp lemon juice
1tbsp sweetened condensed milk
1tbsp plum sauce
3tbsp mayonnaise
2tbsp ground toasted peanuts

Method :

1. Combine chicken with marinade and mix well . Marinate for 30 minutes .

2. Add in egg and mix well . Coat with cornstarch and deep-fry in hot oil at high heat till crispy and cooked .Dish and drain , set aside .

3. Heat up 1tbsp oil , saute chopped garlic and chilli until aromatic . Add in sauce ingredients stir well . Add in fried chicken , toasted peanuts and stir-fry quickly until well mixed .Dish and serve .

纸包豆腐 ~ Paper Wrapped Beancurd

食谱取自 : 张莉婵 @ 巧手菜全是真功夫

纸包豆腐

材料 ：

10块 豆干 （洗净，沥干）
10片 春卷皮
40片 芫荽叶

材料 B :

250g 肉碎
150g 虾肉碎 
1 1/2汤匙 葱碎
1/2 汤匙 玉米粉
盐和胡椒粉适量
玉米浆  ( 玉米粉+少许水调匀 ) (封口用 )

做法 ：

1. 将每块豆干横切成2份。

2. 材料B拌匀。取两片豆干，夹入适量肉碎混合料，然后在豆干上下分别置上一片芫荽叶。

3. 将一份酿豆干放在一张春卷皮上，然后卷起。边缘以少许玉米粉封口。

4. 锅中烧热油，放入酿豆干，炸至金黄色。

5. 取出后切半，趁热与辣椒酱一同享用。

Recipe source :  Traditional Handmade Dishes by Patsie Cheong

Paper Wrapped Beancurd

Ingredients :

10pieces dried beancurd ( rinsed and drained )
10pieces spring roll skin
40pieces coriander leaves

Ingredients B :

250g minced meat
150g minced prawn
1 1/2tbsp chopped spring onion
1/2tbsp corn flour
salt and pepper to taste
some corn flour solution ( mixture of corn flour and water )

Method :

1. Cut each dried bean curd horizontally into 2 portions .

2. Mixed ingredients B and sandwich the mixture in between of two dried bean curds, top and bottom with a piece of coriander leaf .

3. Arrange a sandwiched bean curd on top of a spring roll skin , and wrap it up . Seal the edge with some corn flour solution .

4. Heat up some oil , deep-fry wrapped bean curd until golden brown .

5. Remove and cut each into halves . Serve hot with chilli sauce .

风梨蛋糕 ~ Pineapple Upside Down Cake.

 

食谱取自 :  King Arthur Flour

风梨蛋糕

材料 :

上层 :

57g 奶油

106g 黄糖

1/4茶匙 肉桂粉

1/4茶匙 姜粉

1罐 片状风梨 ( 沥干水分 )

蜜饯红/青樱桃

蛋糕材料 :

43g 奶油

140g 细砂糖

1粒  A蛋

1/2茶匙 盐

1 3/4茶匙 发粉

1茶匙 香草香精

159g 蛋糕粉

113g 牛奶

做法 :

1. 预热烤箱190c . 将9” 圆烤盘涂上奶油 ( 我用8”圆烤盘 ) 。

2. 上层 : 将奶油融化，加入黄糖，肉桂粉，姜粉搅拌均匀后倒入烤盘里。

3. 将风梨片排入烤盘里。然后再放入蜜饯红/青樱桃。

4. 蛋糕做法 : 将奶油和细砂糖打至幼滑。

5. 加入蛋液，盐，发粉和香草香精.

6. 加入蛋糕粉和牛奶，以中速度搅拌均匀（ 交叉的方式倒入蛋糕粉和牛奶 ）。把剩余的蛋糕粉倒入后轻轻拌匀至无颗粒即可 。

7. 将（6） 倒入烤盘里。烤30 ~35分钟或至熟。

8. 将蛋糕从烤箱里取出 . 倒扣，待30分钟后才脱模。

9. 趁热享用。

 

Recipe source : King Arthur Flour

Pineapple Upside Down Cake

Ingredients

Topping :
57g butter
106g light brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 can pineapple rings in juice ( drained )
candied red cherries or maraschino cherries

For the cake :
43g butter
140g caster sugar
1 large egg
1/2 tsp salt
1 3/4 tsp baking powder
1 tsp vanilla extract
159g all-purpose flour / cake flour
113g milk

Method :
1. Preheat the oven to 190c . Lightly grease a 9" round cake pan. ( I used 8” round cake pan )

2. To make the topping : Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.

3. Space the pineapple rings on top the brown sugar mixture. Place a cherry in the center of each ring

4. To make the cake: Beat the butter and sugar until fairly smooth.

5. Beat in the egg, then the salt, baking powder and vanilla .

6. Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.

7. Spoon the thick batter into the prepared pan, spreading it to the edges of the pan. Bake the cake for 30 to 35 minutes, until a toothpick or cake tester inserted into the center comes out clean.

8. Remove the cake from the oven . Then turn the pan over onto a serving plate. Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.

9. Serve warm or at room temperature.

 

红糟麻油素鸡 ~ Vegetarian Chicken with Sesame Oil and Anka

食谱取自 : 名食谱

红糟麻油素鸡

材料：

150g 香酥素鸡
30g 鲜木耳 ( 切小片 )
50g 姜片
8粒 红枣 ( 去核 )
2大匙 素红糟酱
2大匙 麻油
1杯 ( 250ml ) 清水

调味料 :

1大匙 酱油
1/4小匙 胡椒粉

做法 :

1. 烧热锅，加入姜片以慢火干炒香浓，加入麻油炒香。加入木耳和香酥素鸡炒均匀。

2. 加入调味料，红枣及红糟酱翻炒片刻，注入清水以大火煮沸，盖上，焖煮至收汁。即可上桌。

Recipe source : Famous Cuisine

Vegetarian Chicken with Sesame Oil and Anka

Ingredients :

150g vegetarian chicken pieces
30g fresh black fungus ( cut into small pieces )
50g ginger slices
8 red dates ( cored )
2tbsp vegetarian anka sauce
2tbsp sesame oil
1cup ( 250ml ) water

Seasoning :

1tbsp light soy sauce
1/4tsp pepper

Method :

1. Saute ginger in a preheated wok over low heat without cooking until fragrant . Add sesame oil , toss until aromatic . Add the black fungus and vegetarian chicken pieces  , toss well .

2. Add seasoning , red dates and vegetarian anka sauce , stirring constantly until well combined / Add water , bring to boil over high heat . Covered , simmer until the sauce is thick . Serve hot  .  

梅子蒸排骨 ~ Steamed Ribs with Plum

食谱取自 : 美味风采 @ 第69期

梅子蒸排骨

材料 :

400g 排骨 （ 斩件）
4粒 水酸梅 ( 去核 )
10g  蒜片
1/2条 红辣椒 ( 切丝 )
20g 葱段 ( 切丝 )

调味料 :

2汤匙 茄汁
1汤匙 生抽
3茶匙 糖
1/2茶匙 盐

做法 :

1. 排骨洗去碎骨，加入所有材料和调味料腌1小时。

2. 入蒸笼大火蒸20分钟。

3. 取出，淋上数滴麻油，撒上葱丝即可上桌。

Recipe source : Oriental Cuisine @ No.69

Steamed Ribs with Plum

Ingredients :

400g spare ribs ( chopped into small pieces )
4pcs plums ( pitted )
10g garlic flakes
1/2 red chili ( shredded )
20g spring onion ( shredded )

Seasoning :

2tbsp tomato sauce
1tbsp soy sauce
3tsp sugar
1/2tsp salt

Method :

1. Wash and clean the ribs , marinate with all ingredients and seasoning for 1 hour .

2. Steam spare ribs in high heat for 20 minutes .

3. Glaze with drops of sesame oil and spring onion before serving  .