Sunday, 20 October 2019

♡斑斓鸡 Pandan Leaves Chicken♡

update 更新~ 2-/10/2019

久违的*斑斓鸡*
斑斓香,鸡肉嫩又多汁,
大家一起来开动啦!








周一另类小吃~
满屋飘香的*斑斓鸡*
家人非常喜欢,
一下子就扫个清光了,呵呵

食谱参考于好友 Beehong Foo。感谢她漂亮的分享~







材料:
全鸡腿 3支,去骨,洗净切小块
大片斑斓叶 10~12片,洗净后一片剪成两片
牙签 20~25支

腌料:
黄姜粉 1茶匙
胡椒粉 少许
酱油 1大匙
盐巴 少许
白糖 半茶匙
鸡蛋 1颗,打散

















做法:
1.将切块的鸡腿肉和腌料一起拌均匀,存入冰箱腌制至少三小时。
2.将鸡肉块放在斑斓叶的尾端,然后卷紧,用牙签固定。




3.锅里倒入适量的油,待热后放入斑斓鸡,以中小火炸至鸡块金黄色即可捞起。
4.将火再次开大,待锅内的油热后,快速将斑斓鸡倒入,翻炸一下再捞起沥干油即可上碟。
**可一次多做斑斓鸡,然后存入冷冻格,要吃的时候拿出来退冰就可以炸来吃了。





Ingredients:
3 pieces whole leg chicken,de-boned & cut into small pieces
10~12 pieces big pandan leaves,wash and cut into two section
20~25 toothpicks

Marinade Ingredients:
1 teaspoon turmeric powder
dash of pepper
1 tablespoon soya sauce
pinch of salt
1/2 teaspoon sugar
1 egg



Method:
1. Combine well the chicken with all the marinade ingredients. Chill in the fridge for at least 3 hours.
2. Place a piece of chicken on the end of a pandan leaf and roll it up tightly. Secure the piece by using a toothpick.
3. Heat the oil in a wok, deep-fry the chicken until golden brown colour under medium-low heat. Dish out and drained on paper towel.
4. Heat up the remaining oil again with high heat, once it is hot, deep-fried again the pandan leaves chicken for a half minute. Drain the chicken, transfer on the plate and serve hot.

Thursday, 3 October 2019

♡鱼香青茄子 Green Eggplants with Garlic Minced Meat♡

青色茄子在菜市场是不多见,
今早看见它就买回来就煮了这*鱼香青茄子*
还蛮下饭的哦!


材料:
青茄子 2条,切斜片
红辣椒 2条,剁碎
肉碎 30克,用少许胡椒粉和酱油腌制一下
虾米2大匙,浸软后洗净,剁碎
蒜头 3瓣,剁碎
青葱粒 1大匙
水 适量



调味料:
盐巴 少许
胡椒粉 少许
鸡粉 少许
薯粉 1大匙 + 2大匙水 勾芡用

做法:
1.将切片的青茄子倒入热油中,油炸半分钟后捞起沥干油备用。
2.爆香蒜末、红辣椒和虾米,然后加入肉碎翻炒至松散。
3.加入调味和少许水,滚开后再倒入炸过油的青茄子翻炒均匀。
4.最后勾芡,撒上青葱 即可上碟。

Ingredients:
2 green brinjals, sliced
2 red chillies, chopped
30g minced pork, marinate with some pepper and soya sauce
2 tablespoon chopped dried shrimps
3 cloves of garlic, chopped
1 tablespoon of chopped scallion
150ml of water

Seasoning:
salt to taste
dash of pepper
chicken powder to taste
1 tablespoon tapioca starch dilute with 2 tablespoons of water (for thickening the gravy)

Method:
1. Fried the green brinjals with hot oil for a half minute, strain and set aside.
2. Saute minced garlic, chillies & dried shrimps until fragrance, following add in minced pork stir-fry for a while.
3. add in water & seasoning. Add in fried brinjal and stir-fry well until the brinjal soft.
4. Thicken the gravy with starch. Lastly, add in chopped scallion and ready to serve.


Monday, 9 September 2019

♡鲜椰香草冰沙 Coconut Shake♡

炎热的天气来一杯香浓顺滑的
*鲜椰香草冰沙*解一解暑吧!







材料:
新鲜椰子1个,取椰水
冰块1碗
淡奶1/4罐
炼奶2大匙
香草vanilla雪糕2勺(用来搅拌)1勺(用来装饰)
ice cream soda半碗(可以不加)
可可粉 1/4茶匙 (装饰用)



做法:
将所有的材料倒入搅拌器blender里搅拌至细幼即可倒入杯中,再加入一勺雪糕在冰沙上,再洒上少许可可粉在冰沙上作为装饰即可饮用。
**炼奶、雪糕的份量依自己的口味自行做调整
**这次我是用非常嫩的香椰


Ingredients:
1 medium fresh coconut (250ml)
1 bowl of ice cube
1/4 can of evaporated milk
2 tablespoon of condensed milk
2 scoops of vanilla ice cream (for blend), 1 scoop (for the topping)
1/2 bowl of ice cream soda (optional)
1/4 teaspoon of cocoa powder (for garnish)

Method:
1. Blend all the ingredients with a blender until smooth. Pour the smoothie into a cup.
2. Topping a scoop of ice cream on the top and garnish with some cocoa powder.

Tuesday, 3 September 2019

♡白斩鸡饭 Steamed Chicken Rice♡

update 更新~ 04/09/2019

今日午餐吃*白斩鸡饭*
采用菜园鸡和以蒸的方式,
肉嫩鲜甜再搭配自制的芫荽酱料和辣椒,
大家一起开动啦!~









好久都没蒸鸡吃了~
我喜欢以蒸做法的*白斩鸡*,特别是菜园鸡,
美味鲜甜,肉嫩多汁。
蒸好后流出来的鸡汁,还可拿来蒸鸡饭,
粒粒分明,扑鼻香味!
宝贝们还扒多一碗饭呢~!









白斩鸡材料:
菜园鸡/走地鸡 1只,洗净,切开两边沥干水
芫荽根 4棵,洗净
蒜头 5瓣
姜 4片
当归 3片
盐巴少许




做法:
1.将适量的盐巴均匀涂在鸡肉上。
2.把蒜头,姜,当归和芫荽铺在鸡肉底部。
3.烧开一锅水后,将鸡肉放入锅中,大火蒸约20分钟,(视鸡肉大小而自行调整蒸鸡的时间)
4.20分钟后,熄火,让鸡肉在锅里约5分钟后再打开取出,待微凉后,就可斩件上碟。
(如果喜欢麻油,可滴上少许麻油在鸡肉上)
5.至于蒸鸡流出来的鸡汁还有蒸鸡剩下的蒜头,当归,芫荽和姜,倒出来,备用。



鸡饭材料:
白米1 1/2 杯,洗净
蒸鸡的鸡汁加水 1 1/2杯
(由于蒸出来的鸡汁不是很多,所以要加适量的水)我家吃的米和水的比例是1:1
盐少许
斑斓叶 3片,洗净打结(我没放因为家里没有)

做法:
1.把所有的材料倒入铁盆中,搅拌均匀。
2.大火滚开一锅水,将米饭放入锅中,蒸至熟即可(过程约15~20分钟)



辣椒沾酱材料:
红辣椒 20条,浸泡十五分钟后,洗净去籽
小辣椒 10条
蒜头 8瓣
姜 2寸大
桔子 3个,取汁
盐巴适量
味精少许(可以不放)
糖少许

做法:
1.将所有材料放入研钵里捣烂。再加入桔子汁和调味料即可。




Steam Chicken Ingredients:
1 garden chicken/ village chicken,washed, cut into two and drained
4 talks of coriander roots,washed
5 cloves garlic
4 slices ginger
3 slices dang gui (angelica)
2 teaspoon salt

Steps:
1.Apply salt on the chicken.
2.Lay the garlic, ginger, dang gui & coriander roots at the bottom of the chicken.
3.Boil a pot of water,put in the chicken and bring it to steam for about 20 minutes with high heat.
(the time of steaming chicken is depend on the size of chicken, if the chicken is big, then it may take more longer to steam)
4.After 20 minutes, off the heat. Let the chicken inside the steamer for about 5 minutes, bring it out and set aside. When the chicken a bit cool, the cut it into pieces. (You may drop some sesame oil on the chicken before ready for served)
5.Pour out the chicken stock and others ingredients (garlic, ginger, coriander& dang gui) for the next step.


Chicken Rice Ingredients:
1 1/2  cup of rice, washed
1 1/2 cup chicken stock + water
(Due to the chicken stock is less and not enough for steaming rice, I add in some water) The rice & water proportion that I use is 1:1
pinch of salt
3 pandan leaves,tight a knot(I didn't put)

Steps:
1.Add in all the ingredients into a steam bowl, and mix well.
2.Steam the rice for about 15-20 minutes with high heat.



Chili Sauce Ingredients:
20 red chillies, soak in water for about 15 minutes and removed seeds
10 chili padi
8 cloves garlic
2 inches ginger
3 calamansi lime
pinch of salt
pinch of ajinomoto (optional)
pinch of sugar

Steps:
1.with mortar and pestle, crush and grind the ingredients. When it is done, add in calamansi lime juice & seasoning and mix well.




Friday, 2 August 2019

♡芋头糕 Yam Cake♡

自家做的芋头糕
多多的芋头,满满的虾米菜卜碎,
大人小孩都爱吃~







材料:
(A)芋头 约500克,去皮切丁
     虾米 80克,浸软后洗净剁碎 (依个人口味,我是喜欢多多虾米香)
     菜卜碎 3大匙,浸泡五分钟后洗净沥干水
     小红葱 10颗,剁碎
     蒜头 5瓣,剁碎
     五香粉 1茶匙

(B)粘米粉 300克
     薯粉 3大匙
     清水 1200毫升
     (以上材料预先半均匀)

(C)青葱粒
      红辣椒丝

调味料:
盐巴 适量
胡椒粉 少许
鸡精粉 适量



做法:
1.爆香虾米和菜卜碎至干身,捞起备用。
2.爆香蒜头和葱头碎,加入芋头、五香粉、调味料和2大匙已炒好的虾米菜卜碎 (步骤2)一起炒均匀。
3.加入已经半均匀的材料(B),以中小火不停搅拌至浓稠即可拿起,倒入蒸盘里。


4.以大火蒸1个小时,即可取出。待凉后就可以切块,撒上炒香的虾米菜卜碎、青葱和辣椒丝。
5.享用时,搭配辣椒酱味道更佳。




Ingredients:
(A)1 medium-size yam (about 500g), removed skin & diced
     80g dried shrimps,soaked, washed & chopped
     (depend on your own favourite. I love more dried shrimps more fragrance)
     3 tablespoon chopped preserved radish (chai poh), Soak for 5 minutes, washed & drained
     10 shallots, chopped
     5 cloves garlic, chopped
     1 teaspoon five spices powder

(B)300g rice flour
     3 tablespoon tapioca starch
     1200 ml of water
     (mixed & combined well)

(C)chopped scallions
      sliced red chillies

Seasoning:
salt to taste
dash of pepper
chicken stock powder to taste

Method:
1. Saute chopped dried shrimps and chopped preserved radish until fragrance, drained and set aside.
2. Saute chopped garlic and shallot until fragrance. Add in yam, five spices, seasoning and dried              shrimps (method no.2) and mix well.
3. Pour in the mixture (ingredients B), Keep stirring until the mixture gets thickens under medium-          low heat. Transfer the mixture into the steam tray,
4.Steam for about 1 hour under high heat. Bring it to cool down and cut into pieces. Sprinkle some         fried dried shrimps with chopped preserved radish, scallions and fresh chillies.

5. Best served with chilli sauce.

Thursday, 11 July 2019

♡参巴四大天王 Stir-fry Four Heavenly Kings with Sambal♡

热辣开胃*参巴四大天王*
一道非常下饭的本地料理,
今晚又要加饭了!







材料:
(A)臭豆 12条(我买十元)去依去芯后洗净沥干水
     茄子 1/2条,洗净切条状
     羊角豆 3条, 切片
     乌龟豆 5条,切段
     虾仁(中) 15只,去壳去内脏,洗净
(B)蒜末 4瓣,去依
     小红葱 5颗
     辣椒糊 3大匙,(喜欢辣可以多加)
     马来盏 (belacan) 1大匙
      (用搅拌器捣烂)

调味料:
盐适量
阿叁膏 1大匙 (加入半小饭碗水混合拌匀,取汁)
糖少许

做法:
1.热锅,倒入适量的油,将茄子和乌龟豆预先过油1分钟,捞起沥干油备用。
2.爆香捣烂的材料(B),炒至出油。
3.加入虾仁翻炒一下,然后再加入羊角豆、臭豆、茄子和乌龟豆快速翻炒。加入调味料和阿叁汁,再炒一下即可上碟。
*依自己的口味自行调整材料和调味料分量。如果喜欢较辣可以多加辣椒糊。

Ingredients:
(A)12 strips of Petai stinky beans (cost RM 10), peeled & halved
      1/2 pcs of  brinjal, cut into strips
      3 pcs of ladyfingers, slice
      5 pcs of french beans, cut into section
      15 medium-sized prawns, shelled
(B)  4 cloves of garlic
       5 shallots
       3 tablespoon chilli boh
      1 tablespoon belacan
      (ground all the ingredients B)

Seasoning:
salt to taste
1 tablespoon tamarind paste dilute with half small rice bowl of water, strain
sugar to taste

Method:
1. Preheat oil, fried the brinjals & french beans for a minute, drained and set aside.
2. Saute grounded ingredients (B), stir fry until oil begins to appear on the surface.
3. Add in prawns, stir-fry for a while, following add-in stinky beans, ladyfingers, brinjal & french beans stir-fry in quick. Add in seasoning and some tamarind juice, continue stir fry for another half minutes.
*If you wish to taste spicier you may add more chilli boh.

Sunday, 7 July 2019

♡火龙果燕菜 Dragon Fruit Jelly♡

来来来,炎热天气来吃 冷冷的*火龙果燕菜* 
消消署吧!






材料:
火龙果 1个,取果肉切小丁备用
美人鱼AAA燕菜粉 1包(25克)


















水 2500毫升
冰糖(自己喜欢的甜度自行拿捏 )

做法:
1.将水和燕菜粉混合均匀后倒入锅内煮滚。加入适量的冰糖再煮5分钟或至冰糖溶化。
2.将火龙果丁放入模型内,然后再将煮好的果冻液倒入模型里。
3.待凉后,存入冰箱至少2小时或直到冷即可享用。

Ingredients:
1 dragon fruit, dice into small
1 packet (25g) of  Pearl Mermaid brand AAA Jelly powder
2500 ml water
Rock sugar to taste

1. Mix the jelly powder with water. Pour in a pot & bring it to boil. Once boiling, add in rock sugar boil for another 5 minutes or until the rock sugar dissolve.   
2. In a mould, put in dice dragon fruit, following pour in the jelly mixture into the mould.
3. Chill in the fridge once the jelly is cool for at least 2 hours or until the jelly cold.