♡青豆饼 Green Peas Cookies♡

新年我们家一定少不了的*青豆饼*
食材简单，您如果也爱青豆，肯定也会爱上它~

材料：
青豆粉 200克 （我是自己买咸的青豆回来自己磨成粉）

面粉 150克
粟粉/马铃薯粉 50克
糖粉130克
花生油 150克
蛋黄 1个

做法：
1.将青豆粉，粟粉，面粉和糖粉混合均匀。
2.慢慢分次加入花生油，用手拌均匀。
3.将拌好的粉团分成小面团，搓成小圆形，放在烤盘上。
4.预热烤炉，青豆小面团上放上红色的新型装饰，再涂上蛋液。以160度烤至15-20分钟即可。待饼凉后才可以收进罐子里。
*食谱参考于Guai Shu Shu 的青豆饼食谱，谢谢Kenneth Goh 的分享

Ingredients:
200g green peas powder ( I bought the salted green peas and blend it until fine)
150g wheat flour
50g corn starch/ potatoes starch
130g icing sugar 
150g peanut oil
1 egg yolk (egg washed)

 Methods:
1.Mix the green peas powder, corn starch, flour & sugar.
2.Slowly add in peanut oil, mixed well by using hand.
3.Take a small portion of the mixture & dough it into a small ball. Lay it on the baking tray.
4.Preheat the oven, decorate the green peas balls with some mini heart sugar & egg washed it. Baked under 160 celsius for 15-20 minutes.
*Recipe adapted from Guai Shu Shu Green Peas Cookies, thank you Kenneth Goh for his sharing~

♡杂炒淋饭烩饭 Mixed Vegetables Braised Rice♡

新年将近，没时间煮两菜一汤，
亲亲猜猜把全部食材煮成一道*杂炒淋饭@烩饭*
再将它淋在热腾腾的白饭上，
搭配小辣椒酱油，简单美味又一餐！

材料：
日本豆腐 1条，切片
蘑菇 3颗，切片
黄芽白菜 2片，洗净切段
瘦肉片适量
鲜虾 6只，去壳去肠，洗净
蒜末 1大匙
热水适量

调味料：
鸡精粉适量
胡椒粉少许
薯粉1大匙＋水（勾芡）

做法：
1.预先将日本豆腐炸过，捞起沥干备用。
2.爆香蒜末，加入瘦肉快速翻炒片刻。再加入鲜虾，蘑菇和黄芽白菜翻炒。
3.加入调味料翻炒一下，然后加入豆腐和适量的热水拌匀让它焖煮一下。
4.倒入少许的薯粉水勾芡，熄火，然后淋在白饭上，即可趁热开动咯！～
＊食材可以依自己喜爱的自行更改。

Ingredients:
1 tube of  Japanese tofu, sliced
3 button mushroom, sliced
2 big pieces Chinese Peking cabbage, washed & cut into section
6 slice lean meat
6 prawns, removed the shells
1 tablespoon chopped garlic
adequate hot water

Seasoning：
1 teaspoon Maggi all in one seasoning
1 teaspoon salt
a dash of pepper
1 tablespoon tapioca starch + water (for thicken the gravy）

Methods:
1.Fried the Japanese tofu in advance, drained & set aside.
2.Saute chopped garlic, add in lean meat, stir fry for a while, following add in prawns, mushrooms & Chinese cabbages, stir fry well.
3.Add in seasoning, mixed well. Add in tofu & adequate hot water & let it simmer a for few minutes.
4.Lastly, add in tapioca water for thicken the gravy, off the heat. Pour it on the white rice & ready for served while it is hot.
＊You may add in any others ingredients that you like.

♡(山寨)珍妮奶油曲奇 Taste Alike Jenny Butter Cookies♡

去年初次做这*（山寨版）珍妮奶油曲奇*
获得家人与朋友的喜欢，
今年再次呈现这作品，
材料简单，但是出来的曲奇真的是香味无比，
他们吃得开心，再辛苦的挤呀挤也是值得的！

我没吃过珍妮奶油曲奇，
听说这火红的曲奇在香港和新加坡还是要排队买的咧，而且价钱也是蛮贵的~
前阵子就看见@小蚂蚁亲分享了这个食谱连同视频，
材料和做法都非常简单容易，
今天就动手做了*珍妮奶油曲奇*
采用好的牛油，做出来的那股香味，
真的是难以抗拒，吃了一个再一个！
幸福年饼，自己一手*煲*办!

材料：
奶油 200克（建议使用罐装的Golden Churn Pure Creamy Butter)
(*我找不到罐装的，只好采用相同牌子块状的奶油）
糖粉 50克
面粉 75克
高筋粉 75克
玉米粉 50克 （我用马铃薯粉代替）

做法：
1.将面粉，高筋粉和玉米粉混合均匀，过筛备用。
2.将奶油和糖粉用搅拌器打发至蓬松浅白色。
3.分次拌入混合均匀的粉类，用刮刀以按压盆底的方式把粉和打发的奶油轻轻的拌匀。千万别过度搅拌（因为高筋粉容易起筋）。
4.把拌均匀的面团放进挤花袋，在铺上油纸的挤出花形。
5.预热烤炉，以180度烤约15-20分钟即可。
*(我的烤炉较热情，我只用150度烤15分钟）
**如果喜欢较酥脆的口感，您可以烤久一点，但如果喜欢入口即化的口感烤10分钟就可以了
珍妮奶油曲奇食谱参考于视频~https://www.youtube.com/watch?v=lBaJrJMTmpY

Ingredients：
200g butter (Golden Churn Pure Creamy Butter in canned)
(*I can't find butter in canned so I replace with butter in block）
50g icing sugar
75g plain flour
75g high protein flour
50g corn starch （I replace with potato starch）

Steps：
1.Mix all the flour together, sifted set aside.
2.Beat the butter & icing sugar until fluffy with mixer.
3.Divide into 2-3 portions, mix in the flour and fold into the batter by using spatula. Do not over mixed.
4.Transfer the mixture into piping bag, pipe out the shapes on the baking tray.
5.Preheat oven, bake the cookies with 180 celsius for 15-20 minutes.
*Temperature can be adjust according to your own oven conditions.
 Taste Alike Jenny Butter Cookies recipe adapted from videos~https://www.youtube.com/watch?v=lBaJrJMTmpY

♡金瓜炸饼 Pumpkin Crackers♡

看见网友分享了金瓜饼的食谱，就尝试做看。
由于去年尝试做紫薯炸饼不成功，所以第一次尝试做这个*金瓜炸饼*只用食谱的一半，
出来的成品是还可以，只是我晒不够干就拿去炸，口感还不够酥脆。
上星期再次尝试做，嘿嘿。。。结果就给它（金瓜饼）来个够够的日光浴，
这次我足足晒了四天，炸出来的*金瓜炸饼*，果然好容易炸发，很酥脆，吃起来咔嚓咔嚓，停不了口。

食谱参考于网友Lim SK，感谢她无私的分享♡
材料；
金瓜 400克，蒸熟，压烂
木薯粉 350克
糖 3大匙　（我用两大匙）　
盐 1茶匙　（我用一茶匙半）
发粉 2茶匙

做法：
1.把金瓜泥和所有材料混合均匀后搓成条形。

2.将搓好条形的金瓜粉团放入涂上油的蒸盘上，以大火蒸一小时。

3.蒸熟后，待完全凉后，装进有盖的塑料盒里或以保鲜纸包起来，存入冰箱底部藏一晚。
4.隔天取出，切薄片，一片一片放在盘里，然后拿去太阳底下晒2~3天（我晒足四天）
（在晒的过程中记得翻过来晒）

5.热油，以中小火炸至金黄色即可。

Pumpkin Crackers
Ingredients:
400g mashed pumpkin
350g tapioca flour
3 tablespoon of sugar（I use 2 tablespoon）　
1 teaspoon（I use 1 1/2 teaspoon）
2 teaspoon baking powder

Steps：
1.Mix all the ingredients and roll it  into cylinder shape.
2.Bring it to steam with high heat for at least one hour.
3. After steamed, bring it to coll down and keep it in a covered container or wrap it with wrapping plastic,keep in the refrigerator overnight.
4. The next day, sliced the pumpkin dough into thin pieces, dry under the sun for 2~3days.
(I spent 4 days to dry it).
5.Preheat oil, deep fry piece by piece with medium heat.

♡乌达炒粉 Fried Vermicelli with Otak-otak♡

周四简易午餐*乌达炒粉*~

食材用了冬粉与米粉以及前天做的乌达，变一变又是道美味的炒粉！

材料：
小葱头碎 1大匙
冬粉 1小把，浸软后沥干水
米粉 1小把，浸软后沥干水
（冬粉和米粉的份量视吃的人数自己而定，我这是一人的份量）
乌达 半饭碗
（乌达食谱~http://goo.gl/M4hXEx）

调味料：
酱油 1大匙
水适量

做法：
炒香葱头碎，倒入乌达翻炒约1分钟，加入调味料与适量的水，待滚后再加入冬粉与米粉，快速拌均匀，翻炒至水份收干即可上碟。

Fried Vermicelli with Otak-otak
Ingredients：
1 tablespoon Chopped shallots
1 small handful vermicelli, soak until soft, drained
1 small handful bee hoon, soak until soft, drained
1/2 rice bowl Otak-otak
(Otak-otak recipe~http://goo.gl/M4hXEx)

Seasoning:
1 tablespoon soya sauce
adequate of water

Steps: 

Saute chopped shallots until fragrant, add in Otak-otak stir fry together for 1 minute. Add in some water & seasoning, bring it to boil. Add in vermicelli & bee hoon, stir fry & mixed well until the water has been absorb.

♡乌达 Otak-Otak♡

第二次尝试做*乌达 otak-otak*。
其实材料和做法并不复杂。
这次另加了虾胶，味道更鲜！
唯美中不足的是，没有疯柑叶，要不然会更加清香！
无论拌饭或配面包都一样美味!

乌达食谱
材料:
马鲛鱼 350克
虾胶 50克
椰浆 200ml
辣椒干5-6条,浸软
蒜茸 1大匙
葱头茸 1大匙
(将辣椒干, 蒜茸 葱头茸 用搅拌器搅烂)
鸡蛋4个
疯柑叶3-4片切幼
九层塔叶 1饭碗

调味料:
粟粉 2汤匙
咖哩粉 3汤匙
幼盐 1茶匙
白糖 1茶匙
黄姜粉 11/2茶匙
蚝油 少许
鱼露 半茶匙 
酱青 1大匙

做法:
1.将马鲛魚肉和鲜虾取出,稍微剁一下。
(如果喜欢细幼的口感,可用搅拌器搅烂)
2.将鱼胶，虾胶,鸡蛋,调味料，九层塔和椰浆搅拌均匀。

3.倒入蒸盘或铝杯中,收进冰箱下层冷藏三十分钟至一个钟左右让它入味.。
4.大火蒸约十分钟就可以啦!

蒸好后的乌达，也可以夹着面包，做乌达三文治呢！

Otak-Otak
Ingredients:
350g Mackerel fish 
50g shrimps
200ml coconut milk
5-6 dried chillies, soak until soft, remove the seeds
1 tablespoon chopped garlic
1 tablespoon chopped shallots
(Blend the dried chillies, chopped garlic& chopped shallot)
4 eggs
3-4 pieces of kaffir lime leaved,chopped
1 rice bowl of Thai brasil leaves

Seasoning:
2 tablespoon corn starch
3 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon turmeric powder
1 tablespoon oyster sauce
1/2 teaspoon fish sauce
1 tablespoon soya sauce

Steps:
1.Roughly chop the mackerel & shrimp paste. 
2.Mixed well the fish paste, shrimp paste, seasoning, coconut milk & Thai basil leaves.
3.Transfer the mixture into steam pan or aluminium mould, chilled in the refrigerator at least 30 minutes to 1 hour.
4.Steam with high heat for 10 minutes.

♡午餐肉紫菜炒饭 Luncheon Seaweed Fried Rice♡

忙啊忙，总得吃晚餐！
今晚简易晚餐，也是宝贝最爱的*午餐肉紫菜炒饭*
简简单单，一下就搞定～

材料：
白饭／隔夜饭 2大碗
午餐肉 4片，切丁
红萝卜 2寸，切丁
鸡蛋 2颗，打散
蒜末 1大匙
包菜　2大片，洗净剁碎
即食紫菜适量　撕成小块状

调味料：
胡椒粉少许
鸡精粉 2茶匙

做法：
1.热锅，倒入少许油将午餐肉炒香，捞起备用。
2.爆香蒜末，加入红萝卜，包菜碎翻炒均匀。
3.打入鸡蛋，稍微凝固时翻炒。倒入冷饭，不断地翻炒至均匀。
4.加入调味料再翻炒至饭粒粒粒分明，饭粒在锅内跳起来，撒入紫菜碎和午餐肉丁拌匀，即可上碟。
＊炒饭全程以大火来炒才不会粘锅。

Ingredients：
2 bowls of white rice/ over night rice
4 sliced of luncheon, diced
2 inches carrot, diced
2 eggs
1 tablespoon chopped garlic
2 big pieces of cabbage, chopped
some instant seaweed, tear into small pieces

Seasoning：
pinch of pepper
2 teaspoon Maggi all in one seasoning

Steps：
1.Preheat some oil, saute diced luncheon until fragrant, transfer to a plate, set aside.
2.Saute chopped garlic until fragrant, add in diced carrots, chopped cabbages, stir fry well.
3.Add in eggs, stir fry well. Add in white rice, keep stirring until mixed well.
4.Add in seasoning and keep stirring until the rice is dancing in the wok, pour in seaweed & luncheon, mixed well and ready for served.

♡大蒜烧肉焖黄豆干 Stewed Bean curds with Roasted Pork and Leeks♡

忙碌的周三，

晚餐就来简易一锅熟的*大蒜烧肉焖黄豆干*

开饭咯!~

(宝贝们迫不及待要开饭，手忙脚乱拍的照片不是很清晰）

材料：

黄豆干2块，每块切成6~8小块

大蒜 2棵，洗净切段

蒜头3瓣，切片

红萝卜1寸，切片 

烧肉 100克，切小块

热水 适量

调味料：

酱油3大匙

鸡精粉 1/2茶匙

胡椒粉少许

绍兴酒 2大匙

薯粉1大匙+1大匙水

做法：

1.首先将黄豆干炸至金黄色，捞起沥干油，备用。

2.爆香蒜片至出味，加入红萝卜和烧肉翻炒一下，加入大蒜（先下白色部分）翻炒。

3.加入下剩余的大蒜（青色叶子部份）和调味料，拌炒均匀，加入适量热水，待打滚后，加入已炸好的黄豆干，继续焖煮至烧肉和豆干变软。

4.加入绍兴酒拌匀，最后拌入薯粉水勾芡即可上桌。

Ingredients:

2 pieces yellow bean curd, every piece cut into 6~8 small pieces

2 stalk of chinese leek, washed cut into section

3 cloves of garlic, sliced

1 inch carrot, sliced

100g roasted pork, cut into small pieces

adequate hot water 

Seasoning：

3 tablespoon soya sauce

1/2 teaspoon maggi all in one seasoning

pinch of salt

2 tablespoon shao xing wine

1 tablespoon tapioca flour+1 tablespoon water

Steps：

1.Fried the bean curds in advanced until golden color, drained and set aside.

2.Saute sliced garlic until fragrant, add in sliced carrot & roasted pork stir fry together, following add in the leek (white part), stir fry well. 

3.Add in remain leek (green leaves part)  & seasoning, stir fry well. Pour in adequate water, bring it to boil, add in fried bean curds, simmer it for a while until the pork & bean curds become softer.

4.Lastly add in shao xing wine mixed well, and stir in some tapioca water to make the gravy more thicken and smooth.

♡腊味萝卜糕 Radish Cake♡

新年快来临了，送您条条黄金~*腊味萝卜糕*
萝卜糕里头不止有满满的白萝卜丝，还有些许南瓜丝，让蒸出来的颜色更加漂亮；
再加上腊肠和虾米，提升了萝卜糕的味道，
让您情不止禁地一口接一口！

食谱参考于~Guai Shu Shu 的腊味萝卜糕
材料：
白萝卜1条
南瓜1小块
（白萝卜和南瓜刨丝，重量约500克）
虾米 2大匙，浸软洗净后剁碎
香菇 4朵，浸软洗净后剁碎
香肠 2条，去依后切碎
小葱头 6颗，剁碎

粘米粉 400克
澄粉/粟米粉 50克 （我用澄粉）
水 1200毫升

调味料:
胡椒粉适量
盐巴 2茶匙
鸡精粉 2茶匙
（调味料因自己的口味自行调整）

炸萝卜糕材料：
蒸好的萝卜糕，切条状
合隆粉 1饭碗 （或任何的煎炸粉都可以）

做法：
1.将粘米粉与澄粉倒入大容器内拌匀，然后慢慢地边倒入水边拌均，备用。
2.爆香小葱头，虾米碎和腊肠碎，炒至出味。加入香菇碎一起翻炒均匀。

3.倒入萝卜丝，南瓜丝和调味料，翻炒均匀后（约三分钟），将已拌好的粉浆（步骤1）倒入锅内拌均匀。然后一中小火不断的翻炒，至粉浆变浓稠，熄火。
（用支汤匙插入粉浆内，而汤匙可以立起就代表粉浆的浓稠度就是刚刚好的）
4.将粉浆倒入模里，用刮刀弄均匀就可以放入蒸锅，以大火蒸45分钟。

5.四十五分钟后，将萝卜糕取出，待凉后才切条状。
（如果要达到更好切的效果，凉后可存入冰箱几小时，要吃时才取出切块。

6.热油，将萝卜糕沾上薄薄的粉后，放锅里煎至两面金黄色即可。

Radish Cake is adapted from Guai Shu Shu recipe ~Hong Kong Dim Sum Radish Cake
Ingredients：
450g radish, shreded
50g pumpkin shreded
2 tablepoon dried shrimps，soaked & chopped
4 pieces mushroom，soaked & chopped
2 chinese sausage，chopped
6 shallot，chopped
400g rice flour
50g corn starch/ wheat starch （I use wheat starch）
1200ml water

Seasoning:
pinch of pepper
2 tablespoon salt
2 tablespoon Maggi all in one seasoning
（or any other seasoning that suite to your taste）

Ingredients of fried radish cake：
Steamed radish, cut into small stripe
1 bowl all purpose frying flour 1 （any type of the frying flour）

Steps：
1.Mix rice flour & corn flour together in a big bowl, slowly add in water meanwhile keep stiring until well mixed. Set aside.
2.Saute chopped shallots, dried shrimps & chinese sausage until fragrant, add in mushroom and stir fry together.
3.Add in shreded radish,pumpkin & seasoning, stir fry for about 3 minutes, pour in the mixture (step 1) in to the wok & all mix well. Keep stiring with medium heat until the mixture become thicken, off the heat.
(Put a spoon in the middle of the mixture, if it can stand in the mixture means the mixture is enough thicken)
4.Transfer the half cooked mixture into the mould, steam it with high heat for about 45 minutes.
5.After 45 minutes, take out the radish cake, bring it to cool down, cut into stripe.
(Or you may keep the steamed radish cake into refrigerator for few hours or over night in advance. It is more easier to cut stripe after chilled.)
6.Preheat the wok with some oil, coated the radish cake with frying flour, fry it until golden color & it is delicious to serve with chilli sauce.