♡柠檬鸡扒 Chicken Chop with Lemon Sauce♡

更新 Latest Update~19/6/2018
酸甜开胃，充满柠檬香气的*柠檬鸡扒*，
好下饭哟！

周四晚餐来吃*柠檬鸡扒*

去骨鸡腿肉，香煎至熟透

肉嫩多汁，口感佳~

再上桌前淋上自制柠檬酱汁，

微酸带甜，开胃极了！

材料: (4人份）

鸡腿肉 4只，去骨洗净，稍微在鸡肉上刮几刀，以便在煎更容易熟

老抽 1大匙

玉米粉适量 （我用炸鸡粉）

柠檬 1/2个，切片（装饰待用）

腌料：

盐巴 适量

胡椒粉少许

姜汁 1大匙

绍兴酒 1汤匙

柠檬汁材料：

柠檬 1 1/2个，取汁

柠檬皮 1茶匙

糖 2大匙 

水 4大匙

薯粉 1大匙+水1大匙 （勾芡用）

做法：

1.将去骨鸡腿肉与腌料一起混合均匀，存入冰箱腌制至少一小时，以便入味。

2.准备一个不粘锅，倒入3大匙食油，鸡腿皮面涂上少许老抽。过后，鸡腿肉两面粘上少许炸鸡粉，以中小火，然后下锅煎，鸡皮朝下。

3.待2~3分钟后，反过另一面，煎至两面金黄色，捞起备用。

4.再另一个小锅，倒入柠檬材料，煮至滚后，倒入薯粉水勾芡即可。

5.将鸡腿肉斩块，摆在盘子上，淋上柠檬汁，即可趁热享用。

*食谱参考于Dato Lee Wing Kong 的柠汁鸡扒

Ingredients: (4 servings）

4 whole leg chicken, de-boned, washed, slightly cut few cuts on the meat, so that easy to cook

1 tablespoon soy sauce

corn starch for coating the chicken （I use Kentucky flour）

1/2 lemon，sliced（for decoration）

Marinade ingredients：

pinch of salt

a dash of pepper

1 tablespoon ginger juice

1 tablespoon Shao Xing wine

Lemon sauce：

1 1/2 Lemon, juiced

1 teaspoon lemon zest

2 tablespoon sugar 

4 tablespoon water

1 tablespoon tapioca starch + 1 tablespoon water （for thickening the sauce）

Method：

1.Mix the marinade ingredients with chicken and chill in the fridge for at least an hour or above.

2.Use a non stick pan, preheat with 3 tablespoon oil. Apply some soy sauce on the chicken's skin and coated with Kentucky flour. Pan fry the chicken with the skin down under low medium heat for 2~3 minutes. 3.After 2~3 minutes flip the chicken to another side and continue to pan fry until golden brown color. Drained and set aside.

4.With another small pot, pour in lemon sauce ingredients and bring it to boil. Thickening the sauce with some tapioca water.

5.Chop the chicken to pieces, put on the plate, following pour the lemon sauce on the top and it is ready for served.

*Recipe adapted from Dato Lee Wing Kong 柠汁鸡扒

♡奥利欧雪糕 Oreo Ice Cream♡

家里没有雪糕机也一样可以做出美味可口的
*奥利欧雪糕*
自己一手‘煲办’，不太甜也不腻。
大热天气，正是消暑的甜品~

材料：
(a)淡奶 1罐
    炼奶 4大匙
    鸡蛋 1个
    蛋糕稳定剂 1大匙
    香草精 1茶匙
(b)奥利欧饼干 20片，压碎
    巧克力粒 1小饭碗

做法:
1.将材料(a)用电动打蛋器，搅拌均匀至浓稠顺滑（约10分钟左右）

2.加入奥利欧饼碎，拌匀。然后撒上巧克力粒。

3.存入冰箱至隔天就可以享用了。

*可以加入些葡萄干或，水果搭配一起享用。
食谱参考于~Cammy Almong Chocs

Ingredients：
(a)1 can Evaporated milk
    4 tablespoon condensed milk
    1 egg
    1 tablespoon ovalette
    1 teaspoon vanilla essence
(b)20 pieces Oreo biscuits，crushed
    1 small bowl chocolate chips

Method:
1.Mix all the ingredients (a) with mixer until fluffy and smooth for about 10 minutes.
2.Add in crushed Oreo, combine well. Sprinkle chocolate chips on the top.
3.Chill the mixture in the freezer for a night. Best served with some raisins or fruits.
Recipe adapted from~Cammy Almong Chocs

♡姜葱麻油鲛鱼片 Sliced Mackerel with Ginger and Scallions♡

今早在巴刹看见大片又新鲜的鲛鱼肉，
高兴地买了两片回来，
周四晚餐简单煮了宝贝爱吃的*姜葱麻油鲛鱼片*
清淡美味，鱼肉鲜甜，
您是否也会爱上它呢？

材料：
鲛鱼 2大片，洗净去骨，切片（用少许酱油，胡椒粉和薯粉混合均匀，备用）

蒜头 3瓣，切片
红辣椒 1条，切丝
姜 1寸，切片
青葱 1大棵，洗净切段（葱白分开）
麻油 1大匙

调味料：
酱油 2大匙
胡椒粉 少许
绍兴酒 2大匙
水 适量
薯粉 1茶匙+1大匙水

做法：
1.倒入麻油，加入姜片，葱白和蒜片爆香。
2.倒入适量的水，酱油和胡椒粉。待滚开后，将鲛鱼片，逐片加入，让它煮约三分钟。
3.加入绍兴酒拌匀，再加入薯粉水勾芡，撒上辣椒丝和青葱即可搭配白饭乘热享用。

Sliced Mackerel with Ginger and Scallions
Ingredients：
2 slices of Mackerel fish，washed, de-boned & sliced
(marinate with some soya sauce, pepper and tapioca starch, set aside)
3 cloves garlic, sliced
1 red chilli, shredded
1 inch of ginger, sliced
1 stalk scallions, washed & cut into section（separate the white portion of the scallions）
1 tablespoon sesame oil

Seasoning：
2 tablespoon soya sauce
dash of pepper
2 tablespoon Shao Xing wine
adequate water
1 teaspoon tapioca starch +1 tablespoon water

Method：
1.Pour a tablespoon sesame oil in wok, saute ginger, garlic & white portion of scallions until fragrant.
2.Add in adequate water, soya sauce,pepper and bring it to boil. Add in sliced mackerel gradually bring it to cook for 3~5 minutes.
3.Lastly, add in shao xing wine and thicken the gravy with tapioca starch. Sprinkle shredded chillies and scallions. It is ready to serve with white rice.

♡参巴炒虾仁臭豆 Sambal Petai with Prawns♡

更新 Updated~26/07/2018
难以抗拒的*叁巴炒虾仁臭豆*，
今晚又加饭了！

每年的这个季节，巴刹或路边都可看见臭豆的踪影。
今早在巴刹，看见新鲜又便宜的臭豆，
终于忍不住把它买回家。

不管了，今天就煮这道大家所喜爱的*叁巴炒虾仁臭豆*
过过臭豆瘾一下。

参巴炒虾仁臭豆

材料:

臭豆 12条（我买十元）去依去芯后洗净沥干水

虾仁(中) 15只,去壳去内脏，洗净
小葱头4-5颗，切碎

辣椒糊 3大匙

江鱼仔 1小搓,洗净沥干水

马来盏 (belacan) 1大匙

调味料:
盐适量
酱油 1大匙
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,将江鱼仔预先过油，炸至香脆，捞起备用。
2.爆香葱头碎，加入马来盏炒香，加入辣椒糊炒至出油。
3.加入虾仁和臭豆快速翻炒。加入调味料和阿叁汁，让它焖煮约1~2分钟。
4.熄火，拌入已炸好的江鱼仔就可以上碟了。
*依自己的口味自行调整调味料分量,如果喜欢较辣可以多加辣椒糊。

Sambal Petai with Prawns

Ingredients:

12 strips of petai stinky beans (cost RM 10), peeled & halved
15 medium sized prawns, shelled

4-5 shallots, chopped
3 tablespoon chilli boh

1 handful anchovies, washed & drained

1 tablespoon belacan

Seasoning:

pinch of salt

1 tablespoon of soya sauce

1 tablespoon tamarind paste mix with half small rice bowl of water, strain

sugar to taste

Method:

1.Preheat oil, fried the anchovies until golden brown color and crunchy, drained and set aside.

2.Saute chopped shallots, add in belacan stir fry until fragrant, pour in chilli boh, stir fry until oil begins appear on the surface.

3.Add in prawns, stinky beans, seasoning. and some tamarind juice, bring it to cook for about 1~2 minutes.

4.Off the heat, add in fried anchovies and mix well. It is ready to serve with white rice.

*If you wish to taste more spicy you may add more chilli boh.

♡椰香干冬麦粥 Wheat Grain Porridge Dessert♡

冷冷的周末，
简单煮了家人最爱的糖水*椰香干冬麦粥*
喜欢干冬麦的口感，
再搭配新鲜的椰浆，
清香美味，一点也不会腻~
您是否也想来一碗呐？

材料：（4~5人份）
干冬麦粒 120 克，稍微过水洗净

斑斓叶 3~4片，洗净打结
水 800 毫升
浓椰浆 150 毫升
冰糖 适量
盐 1/4茶匙 （依各人口味）

做法：
1.将干冬麦粒和水倒入锅内，以中小火煮至软。期间如果发现水份不够，可以加入少许水。
2.加入椰浆、盐巴和冰糖，搅拌至溶解即可趁热享用。

Ingredients：（4~5 servings）
120g wheat grain , washed

3~4 pieces pandan leaves，washed and tight knot.
800 ml water
150 ml thick coconut milk
rock sugar
1/4 teaspoon salt（optional）

Method：
1.Pour the water and wheat grain into a pot, bring it to boil.with low medium heat. You may add in some water if you found the water is less.
2.Add in rock sugar, salt and coconut milk. combine well. Best serving when it is hot.

♡疯柑豆腐香 Kaffir Limes with Tofu♡

豆腐虽说是种普通不过的食材，
但是与香味特殊的麻疯柑感和疯柑叶搭配一起，
又是一道美味又开胃的料理~
为您献上今晚的香气料理*疯柑豆腐香*

材料：
硬豆腐 3块，用盐水浸泡10~15分钟后，洗净沥干水份再切成小块
红辣椒 1条，浸泡十分钟后洗净去籽，切段
蒜头 3瓣，切片
红萝卜 2寸，去皮切片
小玉米 3条，切段
疯柑叶4~5片，取叶子部份切丝
麻疯柑 1个，切成四边
薯粉 适量 （用来炸豆腐粘粉）

调味料：
麻疯柑汁 1大匙
蚝油 2大匙
鱼露 半茶匙
糖少许
黑酱油 少许（调色）
水少许
薯粉 1大匙+ 水 1大匙

做法：
1.预先将豆腐抹上少许盐巴再粘上薯粉，然后大火炸至金黄色，捞起沥干油备用。
2.将红萝卜和玉米预先汆烫至熟，捞起备用。
3.爆香蒜头，加入水和调味料，待滚后，加入红辣椒和疯柑叶，然后勾芡。拌入已炸好的豆腐，快速翻炒均匀即可上桌。

Ingredients：
3 pieces hard bean curd，Soak in salt water for 10~15，washed and cut into small pieces
1 red chilli，soaked in water for 10 minutes, removed seeds, cut into section
3 cloves garlic, sliced
2 inches carrot，sliced
3 baby corn, cut into section
4~5 Kaffir leaves，sliced
1 kaffir lime, cut into 4 section
tapioca starch for frying the tofu

Seasoning:
1 tablespoon Kaffir lime juice
2 tablespoon oyster sauce
1/2 teaspoon fish sauce
1/2 teaspoon sugar
 dark soya sauce (for darkening）
5 tablespoon of water
1 tapioca starch + 1 tablespoon water

Method：
1.Sprinkle the tofu with some salt and coated with some tapioca starch. Deep fry it until golden color, drained and set aside.
2.Boil the baby corn and carrots until cook, drained set aside.
3.Saute garlic until fragrant, add in water and seasoning. Bring it to boil, add in chilli and kaffir lime, thicken the gravy with some tapioca starch. Lastly, pour in the fried tofu, combine well, transfer on the plate.

♡碱水粽子 Lye Water Dumplings@ Kee Chang♡

更新 Latest Update~ 18/6/2018

每年端午节必裹的*碱水粽子*，
小小一个碱水粽，QQ的口感，
老公与孩子都爱搭配椰香黑糖一起吃！

家人很爱吃碱水粽子，
尤其是搭配椰香黑糖一起吃，
今年自己尝试裹*碱水粽子*，
食材非常简单
只是煮的时间拿捏的不是很好，
初体验~口感软了些，有待改进。

碱水粽子材料：
糯米 半公斤，洗净浸至少4小时
碱水 15毫升
食油 1大匙
粽叶 50小片
草绳

做法：
1.将已浸4小时的糯米与碱水和食油混合均匀。
2.用一小片粽叶，将粽叶1/3向上折，成一个尖底袋,加入大匙的糯米然后裹成三角锥形，用草绳绑好。切记不能把碱水粽子绑得太紧，要不然，煮出来的粽子会很硬。
3.起火炭，少开一锅热水，约3升水，待水滚后把已经裹好的肉粽子放入锅里，滚水一定要盖过粽子，煮越1小时即可。中间如果发现水份少了，可以加入烧水。
4.一个小时后，将粽子捞起沥干水。
5.享用时，搭配椰香黑糖一起吃，味道更佳！
食谱与做法参考于清闲厨房

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
椰香黑糖
椰糖 3片 （我用马六甲椰糖），压碎
斑斓叶 4片，洗净打结
水 30克
黄糖 80克
浓椰浆 150克

做法：
将椰糖、黄糖、斑斓叶和水倒入小锅中以小火煮溶。加入浓椰浆拌均匀。待滚后，熄火。待凉后即可收进罐子里。要吃碱水粽子时，再用干净的汤匙舀出来，淋在粽子上。

Lye Water Dumplings Ingredients：
1/2kg of glutinous rice，washed & soaked at least 4 hours
15ml lye water
1 tablespoon cooking oil
50 small size bamboo sheets
dried grass string

Method：
1.Combine well the glutinous rice with lye water and cooking oil.
2.Take a piece of bamboo leaf (you may use 2 pieces leaves if the leaf size is too small). Make 1/3 part of the leaf in a shape of cone. Add in a tablespoon of glutinous rice and wrap into triangular shape. Looped the dumplings with dried grass string. Remember do not looped the dumplings too tight to prevent the texture dumplings too hard after boiled.
3.Pre burn the charcoal, boil a pot of water (3 litres). When the water is boiling, put in the dumplings bring it to cook for 1-1 1/2 hours.(The water level must covered the dumplings). If found the water is less, you may add in hot water.
4.After 1 or 1 1/2 hours, take out the dumplings and drained.
5.Best serving with palm sugar coconut cream sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Palm Sugar Coconut Cream Sauce Ingredients:
3 pieces of gula Melaka, chopped
4 pieces pandan leaves，washed & tight
30g water
80g Jaggery powder
150g thick coconut milk

Method：
Put the gula melaka, jaggery powder, pandan leaves and water into a small pot and bring it to melt under low heat. Add in coconut milk, mix well. Bring it to boil, off the heat. When the sauce is cool, keep it in a container. Use a clean spoon to spoon out and pour on the dumplings.