♡面包布丁 Classic Bread Pudding♡

周日下午茶，
用快要过期的白面包做了*面包布丁*，
原本没人要吃的白面包，
变一变就成了香软无比的面包布丁，
一出炉就一扫而空了！
食谱参考于Guai Shu Shu 的 Classic Bread Pudding,
感谢Kenneth Goh 师傅的分享。

材料:
白面包 500克 （我用8片快要过期的白面包）
牛油 100克
砂糖 50克
牛奶 600克
鲜奶油 100克 （我以牛奶代替）
鸡蛋2颗，打散
蓝莓 40克（我没加）
葡萄干 40克
坚果碎 40克 （我用杏仁碎）
肉桂粉 1/2 茶匙 （我没加）
芝士 50克

做法：
1.首先将面包去皮，切成小块约三公分大小，备用。
2.将牛油 、砂糖、牛奶和芝士倒入小锅里煮至融化，离火加入打散的蛋液，半均匀。
3.将面包块倒入混合均匀，让面包充份的吸收牛奶。.然后将它倒入涂上牛油的考盘上，撒上葡萄干和杏仁碎。
4.送入预热的烤箱以180摄氏烤至面包布丁表面浅黄色约45分钟。
5.出炉后，趁热吃，搭配一球雪糕更加美味。
 食谱参考于 Guai Shu Shu  感谢Kenneth Goh 师傅的分享。

Ingredients:
500g stale bread （I use 8 slices of white bread）
100g butter
50g granulated sugar
600g fresh milk
100g fresh cream （I substituted with fresh milk）
2 eggs, beaten
40g blueberries（I didn't add）
40g raisin
40g chopped nuts （I use chopped almond）
1/2 teaspoon cinnamon powder （optional）
50g cheese

Method:
1.Remove the bread skin and cut into small piece about 3cm per piece, set aside.
2.Melt the butter, granulated sugar, milk and cheese in a small pan, off the heat, pour in beaten eggs gradually, combine well.
3.Put in the bread cubes into the mixture, let it absorb the milk. Following transfer it into a greased baking casserole.Add in the raisins and chopped almond.
4.Bake it in preheat oven under 180 celsius until the eggs has set or brownish color for about 45 minutes.
5.Serve it in warm. You may add in a scoop of ice-cream for a better taste
Recipe adapted from Guai Shu Shu . Thank you sifu Kenneth's sharing.

♡杏仁酥条 Almond Sticks♡

周四简易下午茶 *杏仁酥条*
香脆不甜不腻，
吃起来还有咔嚓咔嚓声呢！
大人小孩都爱吃~
谢谢网友 Yin Ni Cheng漂亮的分享~

材料：
酥皮 6片

鸡蛋 1颗 （打匀）
砂糖  2大匙
杏仁碎 2大匙
蜜糖 少许















做法：
1.将酥皮每片切成四条。
2.在烤盘上涂上少许牛油。把切好的酥条铺在烤盘上，然后涂上蛋液。
3.将杏仁碎和砂糖撒在酥条面上。
4.放入预热的烤炉以160度烤至金黄色。（约8~10分钟）
5.出炉后，再涂上少许蜜糖即可。
*如果在切酥皮时有点粘手，可撒上少许面粉以便容易操作。

Ingredients：
6 pieces puff pastry
1 egg (beaten)
2 tablespoon sugar
2 tablespoon chopped almond
1 tablespoon honey

Method：
1.Each pastry cut into 4 pieces.
2.Spread some butter on the baking tray. Lay the pastry on the tray and apply a layer egg on the top of  the pastry.
3.Sprinkle sugar and chopped almond on it.
4.Bake it in preheat oven under 160 celsius until light golden brown color (8~10 minutes).
5.Spread some honey once it is out from oven.
*you may sprinkle some flour on both side of pastry to prevent sticky on the working table.

♡京都排骨 Kyoto Pork Ribs♡

周二晚餐来吃*京都排骨*
预先将排骨炸过，
再以主要的番茄酱和其它酱料，
煮至排骨充份裹上酱汁，
吃起来特别香甜，好到吮手指！
食谱参考于Dato Lee Wing Kong 的京都排骨。
感恩他无私的分享。

材料：
(a)排骨 半公斤
(b)盐 少许
    绍兴酒 1大匙
    白糖少许
    腐乳 半块
(c)薯粉 1大匙
(d)芝麻 少许 (点缀)

酱汁调味料：
蒜末 1大匙
番茄酱 2大匙
酱油 1大匙
糖 1大匙
清水 适量
Maggi Seasoning 2~3滴 （我多加）
(将以上调味料倒入一个碗中，预先搅拌均匀）

做法：
1.将排骨用清水浸泡以去掉血水，洗净沥干。
2.将排骨放入有盖子的容器里，加入材料(b)混合均匀。然后盖上存入冰箱腌制至少半小时，让排骨更加入味。(我是腌制隔夜)
3.隔天取出，炸之前，排骨粘上少许薯粉 (材料c)。热锅，倒入适量的食油，让油温升至七分热，将排骨逐一下锅，转小火炸约四分钟，然后再开大火炸约一分钟，捞起沥干油份。
4.在另一个小锅，爆香蒜末，加入已经半均匀的调味料，待滚开后加入已炸好的排骨，搅拌均匀，让排骨充分吸收酱汁，以及酱汁开始变浓稠即可熄火上碟,撒上少许芝麻就大功告成。
**小秘诀：炸排骨时，先用小火来炸四分钟，让排骨吸收油份而熟透，直到排骨的颜色转成金黄色时，再开大火略炸一分钟。这样就能够逼出排骨里头的油份，也能锁住爽口不油腻的口感。
食谱参考于 Dato Lee Wing Kong

Ingredients：
(a)500g pork ribs
(b)pinch of salt
    1 tablespoon Shao Xing wine
    sugar to taste
    1/2 cube fermented tofu (fu ru)
(c)1 tablespoon corn / tapioca starch
(d)some sesame (decorated)

Sauce seasoning：
1 tablespoon chopped garlic
2 tablespoon tomato sauce
1 tablespoon soya sauce
1 tablespoon sugar
adequate water
2~3 drops Maggi Seasoning（optional）
(mix all the seasoning above in a bowl in advanced)

Method：
1.Soak the pork ribs into water to clean out dirty, cleaned and drained.
2.Transfer pork ribs into a container, mix well with ingredients (b), covered the pork ribs and chill in the fridge for at least half an hour or until the next day, so that the pork ribs more tasty. (I chilled it over night).
3.Take out from the fridge in the next day. Coated pork ribs with some starch (ingredients c). Preheat wok, pour in adequate cooking oil, bring the oil heat up until 70% , put in the pork ribs into it piece by piece. Turn into low heat, continue to fry the pork ribs for about 4 minutes.When the pork ribs turning into golden brown color, turn into high heat and fry for another minutes and then drained the pork ribs.
4.With another pot, saute chopped garlic,pour in the seasoning mixture and bring it to boil. Add in pork ribs and stir well, let the ribs fully coated with gravy. Off the heat when the gravy is thicken. Transfer on a plate, and it is ready for serve after sprinkle some sesame.
**Tips：The ribs are easy to cook while slowly fried in low heat for few minutes.When the ribs turned into golden brown, turn into high heat, fried for another minute. Therefore, this method helps ensure the center is cooked through and outside is crispy and not oily.
**This recipe adapted from Dato Lee Wing Kong

♡娘惹咖哩叻沙 Nyonya Curry Laksa♡

今晚特别想来碗热腾腾的面汤
*娘惹咖喱叻沙*
刺激一下味蕾当儿也暖一暖胃
呵呵，您是否也想来一碗咧？

 材料：
Mak Nyonya 娘惹咖喱叻沙即煮酱料 1包 (200克)

黄面条 1包
米粉 100克，浸软
椰浆 200克
水 1000 毫升

配料：
豆芽 100克
豆卜 30个，切片
鱼饼，切片
鱼丸

鸡腿肉 2只，预先篜熟，斩块

(可以加入自己喜欢的配料如虾或蛤、鸡蛋或薄荷叶）

调味料：

盐巴

酱油

(即煮酱料已经有味道，以个人口味自行调整，如果觉得不够味，可以再加入一些调味料）

做法：

1.热锅，倒入1大匙油，将娘惹即煮酱料炒香，然后加入1000毫升清水，以大火让它滚开。

2.加入豆卜后，转至中小火让汤汁滚约12~20分钟。

3.倒入椰浆和少许调味料。

4.用另一个锅煮开一锅水，将配料、面条和米粉逐一汆烫一下，捞起，备用。

5.将汆烫好的面条、米粉和配料放入碗中，舀入咖喱汤汁，即可趁热享用。

Ingredients:
a packet of Mak Nyonya Nyonya Curry Laksa paste(200g)

a packet of yellow noodles
100g bihun, soak until soft, drained
200g coconut milk
1 litre water

Side Ingredients：
100g bean sprout
30 pieces tau pok, sliced
sliced fish cakes
fish balls

2 pieces whole chicken thigh, steamed in advanced & chopped into pieces

(You may add in yours favourite side dish such as, shrimps or clams, boiled eggs or mint leaves）

Seasoning：(optional)

salt

soya sauce

(The instant curry laksa paste included favouring, if you wish more salty you may add your own seasoning)

Method：

1.Preheat a pot, pour in a tablespoon cooking oil, saute curry laksa paste until fragrance, add in a litre water and bring it to boil under high heat.

2.Add in sliced tao pok, bring it to cook for 15~20 minutes under medium low heat.

3.Add in coconut milk and some seasoning.

4.With another pot, boiled a pot of water, blanch all the side ingredients separately (fish cakes, fish balls, bean sprout, noodles, bihun). Drained and set aside.

5.Put the noodles,bihun, fish cakes, fish balls & chicken meat in the bowl, Pour in the curry gravy. Lastly, it is ready to serve in hot.

♡金沙苦瓜 Salted Egg Bitter Gourd♡

今晚简易晚餐之 *金沙苦瓜*
咸香微苦，宝贝也爱吃！
食谱来自于Guai Shu Shu, 感谢Kenneth Goh 师傅的分享~

材料：
苦瓜 1条， 去籽，切片，用盐巴洗净
蒜末 1大匙
咸蛋黄 2颗 (我用3颗), 预先蒸熟后用叉子压烂
红辣椒丝 1大匙

调味料：
盐巴 （我没加）
胡椒粉 少许
鸡精粉 少许

做法：
1.煮开一小锅水，加入少许盐然后将切片苦瓜倒入汆烫2~3分钟，捞起备用。
2.爆香蒜末，加入压烂咸蛋黄炒至起泡泡。
3.倒入已汆烫好的苦瓜，快速翻炒2~3分钟。
4.上碟前，加入适量的调味料和辣椒丝拌均匀即可趁热享用。

Ingredients：
1 medium size bitter gourd
(removed seeds together with white membrane by using a spoon, washed with salt and sliced)
1 tablespoon chopped garlic
2 salted egg yolk  (I use 3 egg yolks), steamed in advance and then mashed
1 tablespoon shred red chillies

Seasoning：
salt（I didn't add）
pepper
chicken powder

Method：
1.Prepare a small pot of water, bring it to boil. Once boiling add in a pinch of salt and bitter gourd. Blanch the bitter gourd for 2~3 minutes, drained.
2.Saute garlic until fragrance, add in mashed salted egg yolk, saute it until you can see bubbles come out.
3.Add in blanched bitter gourd and stir fry well for 2~3 minutes.
4.Add in seasoning and shredded red chillies mixed well and it is ready for serve while in hot.

♡车打芝士戚风蛋糕 Cheddar Cheese Chiffon Cake♡

下雨天，来份绵密的芝士风味*车打芝士戚风蛋糕*
淡淡芝士香味，再搭配一杯热腾腾的咖啡或西茶，
也是一级棒的享受~
食谱来自于Anncoo Journal  感谢Ann Low 的棒食谱。

材料：
(a)车打芝士 2片
    牛奶 60克 (我用70克)
    奶油 25克
    蛋黄 4颗
(b)普通面粉 60克(我用特幼粉）
     玉米粉 10克 
    (全部预先过筛）
(c) 蛋白 4颗
      幼糖 90克(我只用75克）
      塔塔粉 1/8茶匙

做法：
1.将材料(a)隔水煮溶，搁置一旁。待冷后加入蛋黄，搅拌均匀。
2.分次加入面粉混合至顺滑无颗粒。
3.在另一格盆里，倒入蛋白和幼糖，用电动打蛋器打发，加入少许塔塔粉再继续打发至湿性发泡。
4.将1/3份蛋白霜芝士面糊中，用刮刀以翻折方式(fold in) 将面糊和蛋白霜拌均匀。
5.然后再将它与剩余的蛋白霜翻拌均匀。
6.预热烤炉至170摄氏，将面糊倒入8寸戚风模里，敲出空气，放入烤箱烤35~40分钟。
7.蛋糕烤好后，将它取出倒扣，待凉后再脱模。
**烤炉温度及时间依各自烤炉自行调整。

Ingredients
(a)2 slices cheddar cheese
    60g milk (I use 70g)
    25g butter
    4 egg yolks

(b)60g all-purpose flour (I use superfine flour)
    10g corn flour
    (shifted in advance)

(C)4 egg whites
     90g sugar - ( I used 75g)
     1/8 teaspoon cream of tartar

1.Double boiled ingredients (a) until melted. Set aside to cool down. Add in egg yolk mixed well.
2.Add in shifted flour combine well until smooth.
3.With another bowl, whisk the egg white together with sugar and cream of tartar until stiff peak form.
4.Fold in 1/3 of the egg whites into cheese batter slowly and mix well by using a spatula.
5.Pour the mixture into remaining egg whites until blended.
6.Preheat the oven under 170 celsius. Pour the mixture into 8 inches chiffon mould, slightly bang the mould so that to release air bubble in the mixture. Bake it for 35~40 minutes.
7.When the chiffon cake is done, invert it and bring it to cool down before serving.

♡咖哩鱼蛋 Curry Fish Balls♡

一年多前的作品*咖哩鱼蛋*
多想在这冷冷的天气来两串，过瘾一下！

材料:
炸鱼丸1包(约800克)
A1即煮肉类咖哩料1包(230克)

葱头末小半碗
椰浆1碗
水3碗

调味料:
酱油2大匙（可以不加）


用具：
竹签 10支 （预先浸泡然后洗净）

做法:
1.爆香葱头末,加入咖喱料翻炒一下,然后加入水让它煮开。
2.加入鱼丸，以中小火让它与咖哩汤汁一起焖煮约15分钟，让鱼丸可以完全吸收咖喱汤汁。
3.加入椰浆和调味料拌均即可,用竹签将鱼蛋串上就可以享用啦!~
**椰浆的浓度和咖喱的稀稠因各人而异,可自行加或减**
**调味料可不加,因即煮咖喱料已经有调味了,因自家偏爱重口味**


Ingredients:
1 packet fried fish balls (800g)
1 packet A1 Chicken Instant Curry Paste (230g)
1/2 small bowl blended shallots
1 bowl of coconut milk
3 bowl of water

Seasoning:
2 tablespoon soya sauce (optional)

Tool：
10 bamboo sticks (soak and washed in advance)

Method:
1.Saute blended shallots following with instant curry paste and continue saute until fragrance.
2.Add in water mix well with the curry paste, bring it to boil. Add in fish ball simmer under medium low heat for 15 minutes, let the fish balls absorb the curry gravy.
3.Add in coconut milk and seasoning, mixed well. String the fish balls by using a bamboo stick and ready for served.
**If you wish to have more kick, you may add more coconut milk
**The curry paste included seasoning, depend individual taste to add any salt or soya sauce.

♡香辣甜鸡块 Sweet and Spicy Chicken♡

周六开胃晚餐吃*香辣甜鸡块*
简单的食材和用料，微辣带甜，味道一极棒！
孩子们都爱吃~

材料：
全鸡腿肉 2只，去骨，然后洗净切块
炸鸡粉 3大匙

鸡肉调味料：
盐 少许
胡椒粉 少许

酱汁材料：
(a)辣椒干 5条
    小红葱 3颗
    (预先搅烂成糊）
(b)番茄酱 3大匙
(c)盐 适量
    糖 适量
    水 适量

做法：
1.将切块的鸡肉与少许盐和胡椒粉混合均匀腌制至少半小时。
2.热油，将腌制的鸡块粘上薄薄的炸鸡粉，炸至金黄色即可捞起，备用。

3.爆香辣椒糊，加入适量的水、番茄酱和调味料，待滚后倒入炸好的鸡块，快速半均匀即可上桌。
*这道料理适合小孩，不太辣又带甜。如果您喜欢重口味一点，您可自行调整酱汁材料的份量。

Ingredients：
2 Whole chicken leg, de-boned & cut into pieces
3 tablespoon of frying flour

Seasoning for chicken：
pinch of salt
dash of pepper

Sauce Ingredients：
(a)5 dried chillies
    3 cloves shallots
    (blended in advance)

(b)3 tablespoon tomato sauce
(c)pinch of salt
    sugar to taste
    adequate water

Method：
1.Mix the chicken with a pinch of salt and a dash of pepper, chilled for at least half an hour.
2.Preheat cooking oil, coated the chicken with frying flour, fried until golden color, drained and set aside.
3.Saute the dried chillies paste until fragrant, following add in adequate water, tomato sauce and seasoning. Bring it to boil, pour in fried chicken and mixed well. Transfer on a plate and ready for served.

♡蓝莓优格冰棒 Blueberry Yogurt Popsicles♡

大热天气，来支自制*蓝莓优格冰棒*来凉快一下，
喜欢蓝莓的颜色，大爱蓝莓优格的味道，
不浓不腻，好凉快！
大人小孩都爱吃！~

材料:
(a)蓝莓 1盒 (125克)

   












    水 75毫升
    糖粉 1  1/2大匙 (我选择用糖粉，因为较容易搅拌融化）
    柠檬汁 1大茶匙

(b)蓝莓优格 1罐 (140克）

   















    水 30毫升
    糖粉 1/2茶匙
    柠檬汁 1茶匙

用具：
冰棒容器

做法：
1.将材料(a)放入电动搅拌器搅拌成泥至顺滑。
2.将材料(b)倒入碗中混合均匀。
3.将蓝莓泥舀入冰棒容器里，然后将它存入冰箱冷冻格至蓝莓泥完全凝固(至少30分钟)。
4.30分钟凝固后，将它取出，舀入蓝莓优格，该上冰棒容器盖子，再送回冷冻格冷藏至凝固为止(几个小时或隔天）即可享用。

*初体验，我只做食谱的一半份量，
  详细食谱请参考Ann Low老师 Anncoo Journal, 感谢分享。

Ingredients:
(a)1 box of blueberries
    75ml water
    1 1/2 teaspoon icing sugar
    1 teaspoon Lemon juice

(b)1 cup (140g) blueberry yogurt
     30ml water
     1/2 teaspoon icing sugar
     1 tablespoon lemon juice

Tools：
Popsicles mould


Method：
1.Blend all the ingredients (a) with blender until smooth.
2.In a bowl, combine all the ingredients (b).
3.Spoon in a layer of blended blueberries into the popsicle mould. Freeze for about 30 minutes before adding the layer.
4.Ather 30 minutes when the first layer freeze, take out from the fridge and pour in second layer with blueberries yogurt mixed. Covered the popsicle moulds with the lids which are together with the popsicle sticks. Freeze the popsicles again for few hours or overnight before serving.

♡腐皮酿球 Stuffed Meatballs Wrap in Bean Curd Skin♡

周五晚餐幸福上菜
*腐皮酿球*
肉碎里头酿了鱼丸，然后再包上腐皮，
大火蒸熟后，淋上煮好的酱汁
孩子们都说今晚晚餐有惊喜，吃得好开心。

材料：
半肥瘦肉碎 200克
鱼丸 8颗
萝卜碎 1大匙
芫荽茎碎 1大匙
腐皮 8片（中片）
青葱粒 适量

调味料：
酱油 3大匙
麻油 1/2茶匙
胡椒粉 少许
味精 少许
薯粉 1大匙

酱汁材料：
香菇蚝油 3大匙
水 5大匙
薯粉 1茶匙 + 水 1茶匙 （勾芡）

做法：
1.将肉碎、萝卜碎、芫荽茎碎和调味料混合搅拌均匀。
2.将鱼丸酿在混合好的肉碎里，再包上腐皮。然后再以大火蒸8~10分钟。

3.再另一个小锅，倒入酱汁待滚后，加入薯粉水勾芡即可淋在蒸好的腐皮酿球上，撒上青葱就可上桌了。

Ingredients：
200g Minced pork
8 fish balls
1 tablespoon chopped carrot
1 tablespoon chopped coriander stem
8 pieces bean curd skin (cut into medium size)
some chopped scallion

Seasoning：
3 tablespoon soya sauce
1/2 teaspoon sesame oil
dash of pepper
pinch MSG
1 tablespoon tapioca starch

Sauce Ingredients：
3 tablespoon mushroom oyster sauce
5 tablespoon water
1 teaspoon tapioca starch + 1 teaspoon water （for thickening the sauce）

Method：
1.Mix all the ingredients~minced meat, chopped carrot, chopped coriander stem and seasoning and combine well.
2.Stuff the fish ball into the minced meat and wrap the meatball with bean curd skin. Steamed under high heat for about 8~10 minutes.
3.In another small pot, pour in all the sauce ingredients, bring it to boil. Add in some starch for thickening. Pour the sauce in the top of the steamed stuffed meatballs. Sprinkle some chopped scallion and it is ready for served.