♡白玉鲍杂炒西兰花 Stir Fry Broccoli with Jade Abalone♡

清淡好吃的 *白玉鲍杂炒西兰花*

今晚的简单晚餐就这样搞定~

材料：

西兰花 1棵，切小棵，洗净沥干水 

蒜头 2瓣 切片

姜 2片

红萝卜3寸，切花型

香菇 3朵，浸软洗净，切片

小玉米 4条，切片

白玉鲍 1罐，切半

盐巴 少许

食油 1大匙

一小锅水

调味料：

香菇蠔油 2大匙

酱油 1大匙

绍兴酒 1大匙

上汤 1饭碗 （我用鸡汤）

薯粉 1茶匙 +1茶匙水 （勾芡）

做法：

1.预先将一小锅水煮开，加入盐巴和食油，将西兰花，玉米，红萝卜，香菇预先汆烫几分钟，捞起沥干水，备用。

2.爆香蒜片与姜片，倒入白玉鲍翻炒一下，加入调味料，待滚后加入已经汆烫好的菜，翻炒让它煮至西兰花至软，最后加入绍兴酒和薯粉水勾芡即可上碟。

Ingredients：

1 pc Broccoli, cut into small piece, washed and drained 

2 cloves garlic, sliced

2 slices ginger

3 inches carrot，cut into flower shape

3 pcs mushroom，soaked until soft, washed & sliced

4 pcs corn, sliced

1 can jade abalone, cut into half

pinch of salt

1 tablespoon cooking oil

1 small pot water

Seasoning：

2 tablespoon mushroom oyster sauce

1 tablespoon soya sauce

1 tablespoon Shao Xing wine

1 small bowl chicken stock 

1 teaspoon tapioca starch +1 teaspoon water（for thickening the gravy）

Method：

1.Pre boiled a pot of water, add in salt & cooking oil. Following add in broccoli, corn, mushrooms & carrots. Bring it to boil for few minutes, drained & set aside.

2.Saute garlic & ginger until fragrant. Add in jade abalone, stir fry a while, add in seasoning, bring it to boil, add in all the vegetables, stir fry well. Lastly, add in Shao Xing wine and tapioca starch, transfer to plate, and it is done.

♡醉鸡卷 Drunken Chicken Rolls♡

周一晚餐 *醉鸡卷*，
只用少许药材和绍兴酒~
卷一卷又是一道美味的菜肴~

材料：
去骨鸡腿肉 3块
盐 少许
黑胡椒粉 少许
当归 2片
杞子 2大匙
绍兴酒 50克
青葱 适量
红萝卜碎 1/2茶匙
铝箔纸 (22x22cm) 3张

做法：
1.将鸡腿肉抹上少许盐巴，再撒上少许黑胡椒粉。

2.将鸡腿肉卷起，放在铝箔纸上，再卷起成圆筒状。

3.将已包好的鸡肉卷放入锅中，大火蒸约15~20分钟至熟, 取出待冷。

4.待冷后，剪开铝箔纸，倒出蒸好的鸡汁在一个小锅，将鸡汁以小火煮开，加入当归，杞子和绍兴酒一起滚越十分钟。

5.把蒸好的鸡肉卷切成小块，摆在盘子上，将煮滚的药材汁淋在鸡肉卷上，摆上杞子，青葱和少许萝卜碎即可享用。

Ingredients：
3 pcs De-boned whole leg chicken
pinch of salt
dash of black pepper
2 sliced angelica (dang gui)
2 tablespoon wolf berries
50g Shao Xing wine
1 teaspoon scallions chopped
1/2 teaspoon chopped carrot
3 pcs aluminium foil (22x22cm)

Method：
1.Sprinkle some salt and pepper on the chicken meat.
2.Lay the chicken meat on a piece of aluminium foil, roll up the chicken in a cylinder shape.
3.Steamed the rolled chicken for about 15~20 minutes with high heat until it cooked, bring it out to cool.
4.After cool, cut the aluminium foil and pour out the chicken stock into a small pot, bring it to boil in low heat, following add in angelica, wolf berries and Shao Xing wine and let it boil for about 10 minutes.
5.Cut the rolled chicken in pieces, and lay it on a plate, pour the grave on the rolled chicken, decorate with some wolfberries, scallion and chopped carrot, and ready for served.

♡秋葵虾米香 Okras with dried shrimps♡

今晚就来清淡一些的菜肴 *秋葵虾米香*
只需把秋葵烫熟，再将虾米碎与肉碎炒熟，
淋在秋葵上，简单又美味的晚餐就这样搞定~

材料：
秋葵 20条，浸泡十五分钟，洗净沥干水
虾米1大匙，浸软剁碎
肉末 2大匙，（稍微用少许酱油，胡椒粉和薯粉拌匀）
红辣椒 1条，剁碎
蒜末 1大匙
炸红葱 1大匙
清水 1小锅
盐少许
食油 1大匙

调味料：
酱油 2大匙
黑酱油 适量
糖 少许
绍兴酒 1大匙

做法：
1. 先将水煮沸，加入少许盐和1大匙食油，然后将洗净的秋葵放入沸水里，烫至熟（约3~5分钟），然后捞起沥干水份，上碟。
2.爆香蒜末和虾米，倒入肉末和红辣椒，翻炒。
3.加入调味料和少许水，翻炒至肉末至熟即可将它淋在秋葵上再铺上炸红葱就大功告成了~


Ingredients：
20 pcs okras, soak in the water for 15 minutes, washed & rinse
1 tablespoon dried shrimps，soaked until soft, washed & chopped
2 tablespoon minced meat, (marinate with some soya sauce, pepper & tapioca starch)
1 pc red chilli, chopped
1 tablespoon chopped garlic
1 small pot water
pinch of salt
1 tablespoon cooking oil

Seasoning：
2 tablespoon soya sauce
1/2 teaspoon dark soya sauce
pinch of sugar
1 tablespoon Shao Xing wine

Method：
1. Pre-boiling a small pot water, add in a tablespoon cooking oil & salt, folowing with okras, bring it to cook for 3~5 minutes, drained and transfer to a plate.
2.Saute chopped garlic and dried shrimps until fragrant, add in minced meat and chopped chillies,stir fry well.
3.Add in seasoning and some water, keep stir fry until minced meat well cooked. Off the heat.Lastly, Pour the minced meat dreid shrimps on the top of the okras, sprinkle some fried shallots.

♡干炒河粉 Stir Fried Hor Fun♡

周五一家大小的亲猜晚餐*干炒河粉*
加了鲜虾、鱼饼片和鸡蛋，
还有那猪油渣，
再搭配芽菜青葱，
简单容易就这么一餐～

材料：
河粉 / 大板 1斤 600克
蒜末 1大匙
猪油渣 1大匙
去壳虾仁 10只
鱼饼 1条, 切片
豆芽 1碗, 去尾洗净
青葱 1把, 洗净切段
菜心 1棵, 洗净切段
鸡蛋 2个

调味料：
酱油 3~4大匙
黑酱油 1大匙
胡椒粉 少许

做法：
1. 爆香蒜末，加入猪油翻炒至香，加入虾仁和鱼饼继续翻炒，然后加入鸡蛋。鸡蛋稍微凝固后翻炒一下。
2.倒入菜心翻炒后再加入河粉翻炒。
3.倒入调味料和豆芽与河粉快速翻炒均匀约两分钟，熄火上碟前洒下青葱段拌匀即可。
**干炒河粉全程以大火来炒

Ingredients：
600g Hor Fun
1 tablespoon chopped garlic
1 tablespoon pork lard
10 pcs prawns, removed shells
1 pc fish cake, sliced
1 bowl of bean sprouts, removed the roots & washed
1 stalk of scallion, washed & cut into section
1 stalk of choy sum, washed & cut into section
2 eggs

Seasoning：
3~4 tablespoon soya sauce
1 tablespoon dark soya sauce
dash of pepper

Method:
1.Saute chopped garlic, add in lark pork saute until fragrant. Add in prawns & fish cake continue stir fry. Following add in eggs & slightly stir fry the eggs.
2.Add in choy sum & hor fun, stir fry well.
3.Add in seasoning & bean sprouts mixed well quickly stir well for 2 minutes. Sprinkle some scallion and mixed well before served.
**Stir Fried Hor Fun with high heat.

♡肉骨鱼鳔萝卜汤 Pork Ribs Fish Maw Radish Soup♡

一道再也简单不过的*肉骨鱼鳔萝卜汤*

再加入些压烂的胡椒粒来提味，

足以煲出一道鲜甜胡椒香的靓汤~ 

材料：

肉骨 7~8块， 洗净后，用沸水汆汤过以去掉血水

白萝卜 1条，去皮洗净，切块状 

鱼鳔 1大片，以热水汆汤至软，切成小片

胡椒粒 1大匙，用菜刀稍微拍碎

水 2公升

调味料:

盐巴 适量

做法：

1.把2公升的水倒入锅里煮开后加入胡椒粒和肉骨以大火滚十分钟。

2.加入白萝卜，待滚后，将火转制小火让它慢火滚约一个小时。

3.加入鱼鳔，再让它滚多10分钟，即可加入盐巴，搅拌均匀，熄火。把汤舀入碗中趁热喝味道较佳。

Ingredients:

7~8 pieces pork ribs, washed & blanch it in a pot of boiling water to remove dirt in advance

1 radish, removed skin and cut into chunks

1 big piece of fish maw, soak in hot water until soft & cut into small pieces

1 tablespoon of pepper, slightly rotten with knife

2 litre of water

Seasoning:

pinch of salt

Method：

1.Pour the water into a pot, bring it to boil. Add in pepper and pork ribs and bring it to boil with high heat for 10 minutes.

2.Add in radish. When it is boiled, turn the heat into low heat, slowly boil the soup for about 1 hour.

3.Add in fish maw, bring it to boil for another 10 minutes. Lastly, add in salt, stirred well. Served the soup when it is hot for a better taste.

♡酸甜石斑鱼 Sweet & Sour Grouper♡

天气炎热，没胃口吃饭，
今晚来些醒胃的*酸甜石斑鱼*呗~
酸酸甜甜，味蕾大开~

材料
(a)石斑鱼 1尾，去内脏洗净，破开两半（别切断），在鱼的内外涂上少许盐
    合隆粉/玉米粉 4大匙
    食油 1大碗

 
(b)日本黄瓜，1/4条，去皮洗净切丁
     红萝卜 2寸，切片
     番茄 1个，切丁
     黄梨 1片， 切丁
     米醋 2大匙
     糖 1大匙

酸甜酱汁
材料：
番茄酱 2大匙
辣椒酱 1大匙
糖 适量
酸梅酱 1茶匙
黑醋 1大匙
水 适量
薯粉 1大匙+ 水 1大匙

做法：
1.将所有的材料 (b) 混合均匀，存入冰箱腌制至少一小时以便入味。
2.预热食油，将石斑鱼完全沾上合隆粉，以大火将鱼炸至金黄色，捞起沥干油，备用。
3.准备另一个小锅，酸甜酱汁材料倒入（除了薯粉水），待滚后加入已腌制好的材料(b)，炒拌均匀，最后加入薯粉水勾芡。
4.将已炸好的石斑鱼摆在盘子上，再将已煮好的酸甜浆汁淋在鱼上面，趁热享用~


Ingredients:
(a) 1 grouper fish, cleaned & washed, cut it half，spread some salt inside & outside of the fish
     4 tablespoon corn starch / Hup Loong cook's frying powder
     1 bowl of cooking oil

 
(b)1/4 pc Japanese cucumber, removed skin, diced
     2 inches carrot, sliced
     1 pc tomato, diced
     1 slice of pineapple, diced
     2 tablespoon vinegar
     1 tablespoon sugar

Sweet & Sour Sauce
Ingredients：
2 tablespoon tomato sauce
1 tablespoon chilli sauce
1/2 tablespoon sugar
1 teaspoon plum sauce
1 tablespoon black vinegar
adequate of water
1 tablespoon tapioca starch+ 1 tablespoon water

Method：
1.Mix all the ingredients (b),combined well. Keep in the covered container and chilled in the refrigerator for at least 1 hour for better taste.
2.Preheat cooking oil, coated the grouper fish with Hup Loong powder, deep fried the fish until golden color with high heat. Drained and set aside.
3.With another small pot, pour in all the sauce ingredients (except tapioca starch) and bring it to boil. Once the gravy boiled, add in marinated ingredients (b). Lastly, thicken the gravy with tapioca starch.
4.Transfer the fried grouper fish on a plate and pour the gravy on the top of the fish and it is ready for served with rice.

♡鱼肉可乐球 Fish Croquettes Balls♡

家里吃不完的煎鱼别浪费，
将鱼肉拨开，弄碎再加压烂的马铃薯泥，
再搭配些调味料，
简单美味的 *鱼肉可乐球* 就完成啦~
变一变，一点也不浪费！~ 

材料：
(A)煎熟的去骨鱼肉（任何鱼肉都行,我用鲛鱼肉）, 1饭碗 剥碎
     马铃薯 1大个 （预先煮熟，去皮压烂）
     红萝卜碎 2大匙
     红葱头碎 2大匙

(B)玉米粉 1小碗
     面包糠 1小碗
     蛋白 1个

调味料：
盐 1/2茶匙
鸡精粉 1/2茶匙
黑胡椒粉 1/2茶匙
Oregano 干香料 1/2茶匙

做法：
1.将材料(A)与所有调味料混合均匀，然后搓成球状。

2.存入冰箱至少两小时以便入味和定形。
3.热开始适量的油（油的份量要盖过可乐球)。
4.把可乐球粘上一层薄薄的玉米粉，再粘上蛋液，最后粘上面包糠。

5.将已粘好的可乐球放入锅里炸至金黄色即可捞起，沥干油上碟。
*可搭配美奶滋或辣椒酱酱一起吃。

Ingredients：
(A)1 bowl of Pan-fried fish, removed bone, mashed the meat (any type of fish, I use Mackerel fish）
     1 large potato (cooked in advanced & mashed)
     2 tablespoon chopped carrot
     2 tablespoon chopped shallots

(B)1 small bowl of corn starch
     1 small bowl bread crumbs
     1 egg white

Seasoning：
1/2 teaspoon salt
1/2 teaspoon chicken powder
1/2 teaspoon black pepper
1/2 teaspoon Oregano

Method：
1.Mix ingredients (A) with seasoning, combined well, dough in ball shape.
2.Chilled in the refrigerator for at least 2 hours for better taste.
3.Preheat adequate oil in a pot.
4.Coated the croquettes ball with corn starch, following deep it into egg white and lastly, coated with bread crumbs.
5.Deep fried the croquettes balls until golden color under medium heat.Drained the balls, transfer on the plate  and it is delicious to eat with some mayonnaise or chilli sauce.

♡斑斓绿豆糕 Pandan Hoon Kueh @ Mung Bean Starch Kueh♡

近来火红的甜品糕点*斑斓绿豆糕*
谢谢 Beehong Foo 网友的仔细分享
食谱是简单又容易，
只是绿豆淀粉较难找得到~
初次体验，我只做斑斓一层，
做好后，存入冰箱，冰凉好吃
宝贝们还以为是斑斓燕菜呢~

Beehong Foo 椰汁绿豆糕食谱链接：
http://happinesskitchencorner.blogspot.my/2016/04/blog-post_3.html?m=1　

材料：
绿豆汀粉 150克

白糖 200克 (可以以冰糖代替）
清水 1100克
斑斓汁 200克
枧水 1汤匙

做法：
1.将所有材料倒入一个大铁碗，搅拌均匀。
2.烧开一锅水，将混合好的粉糊隔水煮约十分钟至浓稠，熄火。
（隔水煮期间记得要不停搅拌，这样煮出来的面糊才会均匀亮滑。）

3.倒入模型中，待冷却后，存入冰箱至少两小时。

4.待完全冷却后，即可取出切块享用。

Ingredients：
150g mung bean starch
200g sugar/ rock sugar
1100g plain water
200g pandan juice
1 tablespoon alkaline water

Method：
1.Mix all the ingredients into a big bowl, combined well.
2.Double boiled the mixture for about 10 minutes or until the batter is sticky. Off the heat.
（Keep stirring when boiling the mixture, so that the mixture become more smooth.)
3.Tranfser the mixture into the mould and set aside to cool. Chilled in the refrigerator for at least 2 hours.
4.When it is totally cool, bring it out to cut and it is ready for served.

♡黑醋卤面 Braised Vinegar Noodles♡

周五亲猜吃~*黑醋卤面*
这也是小时候，妈妈常为我们煮的爱心面条之一
黑醋卤面主要采用大碌黄面和永春老醋
但是美中不足，我这里找不到永春老醋，
无鱼，虾嘛好，只好以浙醋代替~
酸酸咸咸的，蛮开胃~

材料：（三人份）
大碌黄面 半包 约400克，快速用自来水洗一下，沥干备用
蒜末1大匙
虾仁 8只
鱼饼片，鱼丸片 1饭碗
菜心 1大棵，洗净切段
鸡蛋 1个，打散
薯粉 2大匙+2大匙水
高汤/热水 3大碗
炸猪油 1大匙 （这次我没放）
（材料依各自喜好自行调整）

调味料：
香菇蠔油 2大匙
酱油 1大匙
盐 适量
胡椒粉 少许
永春老醋 3大匙
（由于我没有永春老醋，我用浙醋 5大匙）
*如果您喜欢较酸，可以多加点黑醋

做法：
1.爆香蒜末，加入高汤。待滚后，加入调味料和鱼饼片，鱼丸片和菜心煮两分钟。
2.加入虾仁和面条再让它焖煮几分钟。
3.倒入薯粉水勾芡, 加入蛋液快速搅拌一下就大功告成。
*总结：1.还是觉得永春黑醋较香浓，较酸。浙醋就没那么酸，所以爱吃酸的我多加了浙醋。
           2.由于没买到猪油，所以没加。加入猪油的黑醋卤面更加香味~！

Braised Vinegar Noodles Ingredients：（3 servings）
400g Thick yellow noodles，slightly wash away the starch with tap water
1 tablespoon chopped garlic
8 pcs prawns
1 cup of sliced fish cakes/ sliced fish balls
1 stalk of choy sum (sawi)，washed & cut into sections
1 beaten egg
2 tablespoon tapioca starch+ 2 tablespoon water
adequate hot water/ chicken stock
1 tablespoon fried pork lard (optional)

Seasoning：
2 tablespoon mushroom oyster sauce
1 tablespoon soya sauce
pinch of salt
dash of pepper
3 tablespoon of Yong Chun Black Vinegar/ tablespoon of Tian Jin Vinegar
（I use 5 tablespoon of Tian Jin Vinegar
*If you prefer more sour, you may add more.

Method：
1.Saute chopped garlic until fragrant, add in chicken stock and bring it to boil. Add in fish cakes, fish balls, seasoning & choy sum bring it to boil for few minutes.
2.Add in prawns and noodles, braised for another few minutes.
3.Thicken the gravy with tapioca starch. Add in beaten egg stirred well and it is done for served.