♡海苔鸡肉卷 Seaweed Chicken Nuggets♡

大人小孩都爱的小吃~

*海苔鸡肉卷*

净吃或搭配酱料都好吃~

材料：

鸡腿肉 3支，去骨后切成小块状（5x2cm)

寿司紫菜 3片，剪成小长方形 (3x4cm)
玉米粉 3大匙

调味料：
酱油 3大匙
鸡精粉 半茶匙
胡椒粉 少许
麻油 1茶匙


做法：
1.将所有的调味料与鸡肉块混合均匀，存入冰箱至少一小时以便入味。
2.将一块腌制好的鸡肉块沾上玉米粉，然后铺在小长方形的寿司紫菜上，将它卷起，用少许水将紫菜尾部黏起来。

3.热油，将已卷好的海苔鸡肉卷露出来的鸡肉块部分粘少许薯粉，再下锅，以中小火炸至金黄色即可捞起，沥干油上碟。
*可搭配美奶滋或泰国辣椒酱一起吃，更加美味~

Ingredients：

3 pcs Whole chicken leg，de-boned & cut into rectangle size (5x2cm) 

3 pcs sushi seaweed, cut into small rectangle size (3x4cm)
3 tablespoon corn starch

Seasoning：
3 tablespoon soya sauce
1/2 teaspoon chicken powder
dash of pepper
1 teaspoon sesame oil


Method：
1.Marinate the chicken nugget with seasoning, chill in the refrigerator for at least one hour for better taste.
2.Put a small sheet of seaweed on the working place. Take a piece of marinated chicken nugget, coated with corn starch and lay it on the seaweed sheet, roll it up and apply water at the end of the seaweed so that it could stick together.
3.Heat the oil, coated both sides of chicken nuggets with corn starch, deep fry under medium heat until golden brown. Drained the chicken nuggets before transfer on the plate.
*It is best served with some mayonnaise or Thai chilli sauce.

♡茶香熏鸡腿 Tea Smoked Chicken♡

前几天看见电视节目介绍这简单容易的食谱,
可说是白斩鸡的另一个升级版本~
*茶香熏鸡腿*，
菜园鸡腿的鲜甜之余还有淡淡的茶香味，
再搭配自制的新鲜辣椒，绝配呀~

材料：
蒸好的白斩鸡腿 2只
白斩鸡做法：http://privatekitchenslife.blogspot.my/2015/12/steam-chicken.html

















铁观音茶叶 50克
糖 2大匙
粗盐 1大匙

用具：
铝箔纸
蒸菜铁架子
有洞的蒸盘
旧锅一个
（在熏鸡的过程，会把锅熏黑，所以建议用不要的旧锅）

做法：
1.将茶叶，粗盐和糖（混合均匀）然后倒在铝箔纸上，再将它放入锅内，随后放入铁架。

2.把白斩鸡放入已铺好铝箔纸的有洞蒸盘里，再把它放在铁架上。

3.以中小火熏30-35分钟，直到鸡腿上色至金黄色即可。
**温馨提醒：当要打开锅盖时，记得锅盖要向外打开，这样才不会熏到自己的脸。

Ingredients:
2 steamed whole leg chicken
Steamed Chicken Recipe：http://privatekitchenslife.blogspot.my/2015/12/steam-chicken.html
50g Tie Guan Yin Chinese Tea Leaves
2 tablespoon sugar
1 tablespoon coarse salt

Tools：
Aluminium foil
steaming tray (with holes)
steaming rack
an old wok

Method:

1.Combined well the tea leaves, sugar & coarse salt on the aluminium foil. Transfer it into the wok, following with steaming rack.

2. Put the chicken on the aluminium foil covered steaming tray. Put the tray on the steaming rack.

3. Smoked the chicken with medium heat for about 30-35 minutes until golden brown color.

**Do not open the lid face in your side to prevent the smoke straight away smoke on your face. 

♡洋葱芝士鸡肉派 Cheesy Onion Chicken Pie♡

星期二的懒洋洋下午茶 *洋葱芝士鸡肉派*
烘好后，待微凉后切开来，
浓浓的芝士洋葱味，搭配一杯咖啡或奶茶，
真是满足地享受~

材料：（可做四个）
千层酥皮 八片

去骨鸡腿肉 2块，切小丁
白洋葱 1个，切小丁
mozzarella 芝士，50克
蛋黄 1个+1大匙牛奶拌匀
水少许
芝麻 1茶匙（预先烤香）

调味料：
盐少许
黑胡椒粉 1茶匙
Oregano & Brazil 香料 各1/4茶匙

工具：
派模型（中型）
叉子
杆子
小刀子

做法：
1.爆香洋葱，加入鸡丁和调味料翻炒均匀。加入少许水焖煮一下，待水份干后加入芝士拌匀即可熄火拿上来。

2.先在工作桌上撒点面粉，将一片酥皮杆开，再将酥皮放入模型中，轻轻地用手指压平，模型边多余出来的酥皮可用小刀子切掉。用叉子在酥皮上轻轻刺上少许洞。

3.将陷料舀入 (2~3大匙）模型里，酥皮边缘涂上少许蛋液，再盖上第二片杆开的酥皮，轻压边缘，再以小刀子割掉模型边多余的酥皮。用叉子轻压边缘收口和在面上刺上洞。
4.预热烘炉，在鸡肉派上刷上蛋液再撒点芝麻。以170度烤约35~40分钟即可。
*烘烤的温度与时间只供参考

Ingredients: (4 servings)
8 pieces Pastry puff (square size)
2 pieces whole chicken leg, removed bones, cut into cubes
1 white onion，chopped
50g mozzarella cheese
1 egg yolk + 1 tablespoon milk, mixed well
adequate water
1 teaspoon sesame（preheat in advanced）

Seasoning：
pinch of salt
1 tablespoon black pepper
1/4 tablespoon (each)Oregano & Brazil

Tools：
pie mould（medium size）
fork
rolling pin
small knife

1. Saute onion, add in diced chicken meat and seasoning, stir fry well. Add some water and simmer for few minutes. Add in mozzarella cheese and combined well. Off the heat, transfer to a bowl.
2. Place the pastry on a lightly-floured work surface, use the rolling pin to roll into a bigger size. Place the pastry into the mould, use the thumb to press until the pastry is flat in the mould, cut the pastry that unnecessary which is out of the mould. Prick the pastry with fork.
3. Place enough fillings (2~3 tablespoon) into the mould. Brush the edge with beaten egg. Cover the top with another piece of pastry and cut of the unnecessary parts. Press the edge together to seal, crimp the edge with a fork and prick the top.
4. Brush with beaten egg and sprinkle some sesame on the top. Bake in preheated 170 celsuis  for 35~40 minutes or until golden brown.

♡家常炸肉球 Fried Meatballs♡

每逢大日子或新年，这道 *家常炸肉球* 准会出现在我妈家餐桌上。
这道 *家常炸肉球* (福建话称卜丸pok yi) 是我婆婆传下来的私房菜，
如今也成了我们家的咧牌菜之一。
今天就来回味回味一下下。。。
据婆婆的食材，我做了少许更改，
多加了红萝卜、辣椒和马蹄，炸出来的肉球更有口感！

材料：五花肉末 300克
小葱头 12颗，剁碎
苏打饼 3片，压碎
马蹄 4个，剁碎 
红辣椒 1条，剁碎
红萝卜2寸，剁碎
鸡蛋 1个

调味料：
盐 半茶匙
胡椒粉 少许
酱油 3大匙
麻油 1大匙
薯粉 1大匙
食油 2大匙

做法：
1.将全部材料与调味料顺一个方向拌均匀至起胶。
2.将一大匙的肉末放在手掌心搓圆后放在盘子上。然后存入冰箱一小时。
3.锅内倒入油，以中小火炸至熟即可。
可配上美奶滋或辣椒酱一起吃。

*腌制的肉末一定要够咸，这样炸出来的肉球才会好吃~！

Ingredients：300g Pork belly minced meat 
12 shallots，chopped
3 slices square crackers, crushed
4 pcs water chestnuts, chopped
1 red chillies，chopped
2 inches carrot，chopped
1 egg

Seasoning：
1/2 tablespoon of salt
dash of pepper
3 tablespoon of soya sauce
1 tablespoon sesame oil
1 tablespoon tapioca starch
2 tablespoon cooking oil

Methods：
1.Mix all the ingredients & seasoning, stirred in one direction until the mixture become sticky.
2.Take a big tablespoon of minced meat on the palm and shaped it until round. Chilled in refrigerator for at least one hour.
3.Preheat the oil, fry the meatballs with medium heat until golden brown color.
It is delicious to eat with mayonnaise or chilli sauce.

♡蛋香丝瓜 Stir Fry Luffa with Eggs ♡

今日简易私房菜*蛋香丝瓜*

虽是简单的料理，丝瓜的营养价值非常高。

丝瓜中含有防止皮肤老化的B维生素与增白皮肤的维生素C等成分，能够保护皮肤，消除斑块，使皮肤细嫩洁白。
女士们则可多吃丝瓜，因丝瓜对于调理月经不顺、产后乳汁不通有帮助。
除此之外，丝瓜还可供药用，有清凉、利尿、活血、止咳除痰、解毒之效。

（资料来自网络）

材料：
丝瓜 （中型）2条，去皮，切斜片
蒜末 1大匙
红萝卜 1寸，切片
鸡蛋 2个，打散
热水 少许

调味料：
盐适量
胡椒粉少许
酱油 1大匙

做法：
1.爆香蒜末，加入红萝卜片翻炒一下。加入丝瓜翻炒。
2.加入调味料翻炒均匀后，加入蛋液。待蛋液稍微凝固在轻轻的翻炒均匀。
3.加入少许热水，再翻炒半分钟即可上桌。
**温馨提醒~选丝瓜最好外皮细嫩，轻压下去有些硬度的才是新鲜的丝瓜，不会过老。
    买回来的丝瓜最好在两天内煮来吃，这样才能品尝到丝瓜的鲜甜。

Ingredients:
2 medium size Luffa, de-skinned & sliced
1 tablespoon of chopped garlic
1 inch of carrot, sliced
2 eggs, slight beaten
adequate hot water

Seasoning:
pinch of salt
dash of pepper
1 tablespoon of soya sauce

Methods:
1.Saute chopped garlic until fragrant, add in carrots, stir fry a while. Following add in sliced luffa continue stir fry well.
2.Add in seasoning mixed well. Add in beaten eggs, stir fry it when the eggs is start to cook.
3.Add in 2~3 tablespoon of hot water and bring it to cook for half minutes. Transfer to the plate & ready for served.

♡椰糖马来糕 (小蛋糕) Ma La Gao@ Ma Lai Gao♡

周二闲着没事做，
做了这*马来糕*（小蛋糕）
浓浓的马六甲椰糖香味，
搭配一杯传统黑咖啡，
简单幸福的下午茶♡ ♡ 

食谱参考于 CoNnie Llsim Connieの烘焙世界 ~ 椰糖马来糕

材料：
(A)鸡蛋A级 2个
     黄糖 50克
(B)马六甲椰糖 70克
   （我用2片椰糖加少许水煮溶，熄火，待冷备用）
     玉米油 50克
(C)底筋面粉 140克
     玉米粉 15克
     发粉 1茶匙
     苏打粉 1/4茶匙
    （以上材料过筛）

做法：
1.将材料 (A)用搅拌器大发至浅黄色，加入材料 (B),快速搅拌均匀至光滑。
2.分次加入材料 (C), 混合均匀，用保鲜纸盖着面糊，搁置休息30分钟。
3.将小蛋糕模型抹上少许玉米油，以防止蒸出来的马来糕年在模型里。
4.把面糊倒入模型中，大火蒸10-15分钟即可。

 Ingredients：
(A) 2 A size eggs
      50g brown sugar
(B) 70g Gula Melaka
   （I use 2 pcs gula melaka + adding some water & bring it to boil with some water until well melted)
     50g corn oil
(C)140g low protein flour
     15g corn starch
     1 teaspoon baking powder
     1/4 teaspoon soda bicarbonate
    （Sieved all the ingredients above）

Steps：
1.Mix ingredients (A) with mixer until fluffy，add in ingredients (B), combined well.
2.Gradually add in ingredients (C) , Combined well, covered with wrapping plastic and set aside, let the batter rest for 30 minutes.
3.Spread some oil on the small mould. This is to prevent batter stick with the mould after steamed.
4.Pour in the batter into the mould, steam for 10-15 minutes with high heat.

♡泰式咖喱鸡 Thai Curry Chicken♡

周末儿子的订单～*泰式咖喱鸡*
就当考完试，老妈慰劳他的晚餐，
咖喱鸡搭配简易无椰浆黄姜饭
以满足他的味蕾，一次吃个过瘾~

泰式咖喱鸡
材料：
全鸡腿 4只，洗净，切块
马铃薯 4个，去皮，洗净切块
香茅 3支 ，去白色部份，拍扁

酱料：
My Kuali 泰式咖喱鸡即煮酱料 1包 （200克）

鲜奶　50克

调味料：
酱油适量 （我喜欢重口味，可以不加，酱料已经是有调味了）

做法：
1.首先将马铃薯以热油炸至金黄色，捞起沥干油，备用。
2.将泰式咖喱鸡即煮酱料和鸡肉块倒入锅里，以小火炒至均匀。
3.倒入适量的清水（约400克），待滚后，加入马铃薯，用中火煮至马铃薯软以及鸡肉块熟透。
4.最后，加入酱油以及鲜奶拌匀，煮沸后即可上桌。

～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～
简易黄姜饭
材料：
白米　2杯，洗净
黄姜粉　1大匙
盐　1茶匙
葫芦巴 (halba)　1茶匙（预先泡软）

水适量（依照本身用的白米水的份量）

做法：
将所有的材料与白米拌匀，大火蒸熟即可。

Thai Style Curry Chicken
Ingredients：
4 pcs whole leg chicken, washed & cut into pieces
4 pcs potatoes，Remove skin, washed & cut into pieces
3 sticks of lemon grass ，take the white bottom portion, slightly flatten

1 packet (200g) My Kuali Instant Thai Curry Chicken Paste
50g fresh milk

Seasoning：
soya sauce （optional）

Methods：
1.Fried the potatoes in advance until golden brown color, drained & set aside.
2.Pour in the instant Thai curry chicken paste & chicken into a wok, stir fry with low heat.
3.Add in adequate of water (about 400g),bring it to boil. Add in potatoes, simmer until chicken well cooked & potatoes become soft
4.Lastly, pour in fresh milk & soya sauce, bring it to boil then off the heat, transfer into a big bowl & ready for served.
～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～

Turmeric Rice (Easy style)
Ingredients：
2 cups of white rice, washed
1 tablespoon turmeric powder
1 teaspoon salt
1 teaspoon Fenugreek (halba)（soak until soft）
adequate of water（depend to the rice portion）

Methods：
Mixed well all the ingredients, steamed with high heat until cooked.



　

♡豆酱蒸排骨 Steamed Pork Ribs with Fermented Bean Paste♡

炎热的天气，只好清淡来些蒸法料理~
*豆酱蒸排骨*
简单又下饭的晚餐自己来“煲”办！

材料：
排骨 1支，切块
(预先用滚水汆烫以去肮脏血水）
蒜头 6瓣，剁幼
文冬姜 1拇指大，去皮剁幼

调味料：
豆酱（粒状） 1大匙，剁幼

酸梅酱 1大匙
胡椒粉少许
薯粉 1茶匙
绍兴酒 1大匙

做法：
1.将所有的调味料，（除了绍兴酒）蒜末，姜末与汆烫好的排骨搅拌均匀，倒入有盖子的塑料盒，存入冰箱至少两小时。
2.两小时后，将腌制的排骨倒入蒸盘，大火蒸30分钟。
3.上桌前，淋上绍兴酒即可趁热享用。

Ingredients：
300g pork ribs
(Bring it to boil in hot water for a while in advance）
6 cloves of garlic，chopped
2 inches Bentong ginger，removed skin & chopped

Seasoning：
1 tablespoon fermented bean paste, chopped
1 tablespoon plum sauce
a dash of pepper
1 teaspoon tapioca starch
1 tablespoon of Shao Xing wine

Methods：
1.Combine all the ingredients together with seasoning (except Shao Xing Wine). Transfer it into a covered container and chilled in the fridge for at least 2 hours.
2.After 2 hours, bring out the pork ribs, transfer into steam tray or plate. Steam for about 30 minutes with high heat.
3.Pour a tablespoon Shao Xing wine into it and it is ready for served in hot.