♡皮蛋瘦肉粥 Minced Pork Congee with Century Eggs♡

凉风习习的中午，
来碗暖胃的*皮蛋瘦肉粥*
幸福就是这么简单煲办~

材料：
白米 1杯， 洗净沥干
肉碎 1小饭碗 （用少许酱油、胡椒粉、麻油和薯粉拌匀）
肉骨上汤或 清水 3大碗
皮蛋 2颗，去壳洗净，1 1/2颗皮蛋切小丁块，另半颗皮蛋则切薄片待装饰用
姜丝 适量
青葱 少许

调味料：
盐巴 适量
鸡精粉 少许 (可以不加）
胡椒粉 少许
麻油 少许
酱油 少许

做法：
1.将上汤煮开，倒入洗好的白米，待滚开后转成中小火熬煮。
2.待米粒煮至开花后，将肉碎一小匙一小匙的加入，然后加入皮蛋丁块。盖上锅盖再煮至米粥绵烂约半小时。最后加入盐巴及少许鸡精粉半均匀即可熄火。
3.将米粥盛入碗中，淋上少许酱油、胡椒粉和麻油，撒上青葱、姜丝和皮蛋即可趁热享用。
**米粥的绵烂度依个人口味而异。如果您喜欢米粥粒粒分明的口感，那上汤就要少加了，熬煮的时间不必太长，米粒煮到开花即可熄火。相反的如果喜欢绵烂的口感，上汤就要多加，熬煮的时间的较长。

Ingredients：
1 cup of rice, washed & drained
1 small bowl of minced pork （mix well with some soya sauce, pepper, sesame oil & corn starch)
3 big bowl of pork ribs stock or plain water
2 century eggs, 1 1/2 eggs diced, another 1/2 century egg sliced
some chopped scallions
some shredded ginger

Seasoning：
salt to taste
chicken powder to taste (optional)
dash of pepper
some sesame oil
some soya sauce

Method：
1. Bring the stock to boil, add in the rice. When it is boiling, turn into medium-low heat.
2. When the rice is broken, add in minced pork (add in the minced pork with a small spoon by spoon and cook it for another5 minutes, following add in diced century eggs and cook until the rice become soft thoroughly Lastly, add in salt and chicken powder to taste before off the heat.
3. Transfer the porridge into a bowl, add in pepper, sesame oil, and soya sauce. Decorate with some sliced century eggs and sprinkle some chopped scallion and shredded ginger. It is ready for served in hot.
**The soften of porridge is depend each favourite. If you wish to have more thicken porridge then you should add in less water. But if you like more watery porridge you need to add more water and the time to cook is more longer.

♡照烧鸡扒拌意面 Teriyaki Chicken Spaghetti♡

周四另类晚餐

*照烧鸡扒拌意面*

自己一手“煲办”，

不但较划算，最重要是吃得健康~

照烧鸡扒材料：

全鸡腿 4只，去骨洗净沥干水

烤香芝麻 少许

腌制鸡扒调味料：

日式照烧酱 4大匙

蠔油 1大匙

糖 少许 （可以不加）

酱汁调味料：

日式照烧酱 4大匙

水 100克

薯粉 1茶匙+ 水 1茶匙 （勾芡）

意面材料：(4人份）

意面 3/4包

水半小锅

盐巴 少许

橄榄油 1大匙

Oregano 香料少许

做法：

1.将去骨鸡腿肉与调味料混合均匀，存入冰箱里腌制隔夜。

2.用不粘锅将鸡腿肉煎至两面金黄色即可捞起。

3.在另一个小锅里倒入日式照烧酱和水，让它滚开再加入薯粉水勾芡即可熄火。

4.烧开半锅水，将意面和盐巴放入，煮约5~8分钟或至面条软即可捞起沥干水。拌入1大匙橄榄油，然后摆放在盘子上。

5.将已煎好的鸡扒切块，铺在意面上，再淋上酱汁，撒上芝麻。将Oregano香料撒在意面上即可享用。

Teriyaki Chicken Ingredients：

4 whole leg chicken, debone, washed & drained

1 teaspoon roasted sesame

Seasoning for marinate chicken：

4 tablespoon Kikkoman teriyaki marinade sauce

1 tablespoon oyster sauce

pinch of sugar （optional）

Sauce Ingredients：

4 tablespoon Kikkoman teriyaki marinade sauce

100g water

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

Spaghetti Ingredients：(4人份）

3/4 packet Spaghetti 

1/2 small pot water

1 tablespoon salt

a pinch of Oregano herbs

Method：

1.Marinade the debone chicken with seasoning. Chilled in the fridge over night for a better taste.

2.Preheat non stick pan, fried the chicken until golden brown color, transfer on a plate and set aside bring it to cool down.

3.With another small pot, pour in the water and teriyaki marinade sauce, bring it to boil. Thicken the sauce with some starch before off the heat. 

4.Boiled another half pot of water, put in the spaghetti and some salt. Bring it to cook for 5~8 minutes or until spaghetti become soft. Drain and add in a tablespoon of olive oil, mix well. Transfer it on the plate.

5.Chop the teriyaki chicken into pieces and put on the top of the spaghetti. Pour in the sauce on the chicken and lastly sprinkle some sesame.Sprinkle some oregano herbs on the spaghetti and it is ready for serve.

♡香辣阿叁魔鬼鱼 Asam Pedas Stingray♡

今日开胃晚餐*香辣阿叁魔鬼鱼*

新鲜的魔鬼鱼搭配香茅、姜花和薄荷的香味，

香辣开胃，大家一起来开动咯！

材料：

魔鬼鱼 2片（约半公斤），洗净切块

小红葱 6颗，切碎

香茅 3支，去白色部份，稍微拍扁

姜花 1朵， 切成四块

薄荷叶 1饭碗，洗净

阿叁膏 2大匙，参少许水取汁

辣椒糊 2大匙

鱼翁牌鱼咖喱粉 1大匙

水 2大腕

调味料：

盐 适量

酱油 少许

糖 1小搓 (可以不加）

做法：

1.热锅，倒入少许油，爆香小红葱碎， 加入香茅炒至香。

2.倒入辣椒糊和咖喱粉，炒至均匀。

3.加入姜花和适量的水，待滚开后，加入阿叁水和调味料。

4.将魔鬼鱼放入砂煲里,倒入已滚开的阿叁汤，再以中火火煮至鱼肉熟，约10分钟即可。

5.最后撒上薄荷叶即可搭配白饭趁热享用。

Ingredients：

2 big slices of stingray (500g), washed & drained

6 shallots, chopped

3 lemon grass, slightly smashed 

1 torch ginger (bunga kantan), sliced into 4 pieces

1 small bowl of mint leaves, washed

2 tablespoon tamarind paste, dilute with some water

2 tablespoon chilli boh

1 tablespoon curry powder

2 bowls of water

Seasoning：

salt to taste

soya sauce to taste

pinch of sugar (optional)

Method：

1.Preheat some cooking oil, saute chopped shallots, following add in lemon grass saute until fragrant.

2.Add in chilli boh and curry powder, continue to saute until well mixed.

3.Add in torch ginger and water, bring it to boil. When it is boiling, add in seasoning and tamarind concentrate stir well.

4.Place the stingray in the clay pot, pour in the boiled Asam pedas gravy into it, bring it to cook under medium heat for about 10 minutes.

5.Lastly sprinkle mint leaves and best serve in hot with white rice.

♡脆香黄金虾球 Crumbed Boxing Prawns♡

一颗颗圆鼓鼓的
*脆香黄金虾球*
今晚晚餐有惊喜
大人小孩都爱吃~
食谱参考于 Victoria Bakes，感恩她漂亮的分享。

材料：
马铃薯 1大个，去皮切厚片
海虾 12只，去壳去肠，洗净（虾尾保留备用）
鸡蛋 1颗，打散
面包糠 适量
多用途面粉 适量 （我用合隆粉）
干椰丝 适量 （我没放）

调味料：
盐巴 1/2 茶匙
胡椒粉 适量
Oregano 干香料 少许

做法:
1.滚开一小锅水，放入切片马铃薯煮至软后取出，压成泥状。
2.将去壳的虾子拍扁，剁碎成泥，然后往碗内抛几下好让它起胶。
3.将虾泥、马铃薯泥和调味料混合均匀, 再将它分割成12份，搓成球状。

4.将搓好的虾球裹上一层粉，再沾上蛋液，最后沾上面包糠。最后将虾尾插入虾球中。

5.将油加热，放入虾球，以小火炸至金黄色即可捞起沥干油上碟。

Ingredients：
1 large potato, removed skin and slice in big pieces
12 prawns, cleaned, remove shells & washed（keep the tail of the prawns）
1 egg, beaten
bread crumbs as appropriate
all purpose flour as appropriate（I use Hup Loong cook's frying powder）
desiccated coconut (I omit)

Seasoning：
1/2 teaspoon salt
dash of pepper
pinch of Oregano herbs

Method:
1.Bring the sliced potatoes to boil in a small pot with hot water until they are soft. Drained and mashed the boiled potatoes and set aside.
2.Mashed the prawns with the knife and chop the prawns until become prawn paste. Throw the paste for few times into the bowl so that the prawns texture become more sticky and gluey.
3.Combine the mashed potatoes, prawn paste and seasoning and mix well. Divide the paste into 12 portion, roll into ball shapes.

4.Coated with cooking flour and following coated with egg. Lastly coated with bread crumbs. Insert the prawn's tail into the ball.

5.Preheat the oil in the wok until soft boil, deep fried the prawn balls under low heat until golden color. Drained the prawn balls on the kitchen towel before serving on the plate.

Recipe adapted from Victoria Bakes, Thanks for her sharing.

♡苹果酥皮塔 Puff Pastry Apple Tart♡

周日简易下午茶，
*苹果酥皮塔*
出炉后，撒上糖粉和淋上自制的黄金糖浆，
苹果的清甜搭配微酸的柠檬汁以及清香的糖浆，
不太甜也不太腻的一份下午茶小点心。
感谢 Ramela Jimenez 网友的分享，
食谱来自于The Pionner Women

材料：
正方形 酥皮(puff pastry) 4 片

苹果 1大个，洗净，去籽然后切片
盐巴 1/4茶匙
柠檬汁 2大匙
黄糖 4大匙

装饰材料：
糖粉 
焦糖浆 (我用自制的黄金糖浆）

做法：
1. 将苹果片、盐巴、黄糖和柠檬汁混合均匀，搁置几分钟待用。
2. 将酥皮放在已铺好烘焙纸的烤盘上，一片一片重叠的铺上苹果片。

3. 放入预热的烤箱里，以220摄氏，烘至酥皮成金黄色约18~20分钟。
4. 取出已烘好的苹果酥皮塔，摆在碟子上，淋上糖浆即可享用。
*黄金糖浆做法请参考 这里 ~ https://privatekitchenslife.blogspot.my/2016/07/golden-syrup.html

Ingredients：
4 pieces square size puff pastry
1 big apple, washed, removed seeds & sliced
1/4 teaspoon salt
2 tablespoon lemon juice
4 tablespoon brown sugar

For topping：
Powdered sugar
Caramel sauce (I replaced with my homemade golden syrup)

Method：
1. Combine well sliced apples, salt, brown sugar and lemon juice. Allow to sit for few minutes.
2. Placed puff pastry on the baking tray which is layer by a piece baking sheet. Lay the sliced apples on the pastry, overlapping the sliced apples in a straight line.
3. Bake for 18~20 minutes or until golden brown in preheat oven under 220 celsius.
4. Transfer immediately on a serving platter once it is done, topping with some syrup and sprinkle some powdered sugar on the top. Best served while the puff pastry tart still in warm.

Recipe adapted from The Pioneer Women

♡面粉粿 Mee Hoon Kueh♡

周五晚餐简单吃~
好久都没煮孩子们爱吃的*面粉粿*
今晚就满足他们的味蕾！~

材料：
面粉2杯
鸡蛋1个
盐少许
食油2大匙
水100-120克（视面粉的湿度，无需用完）
(将所有材料拌均搓至面团光滑,休面半至一小时)

上汤材料:
江鱼仔 1碗,洗净
沙葛 1个，去皮切片
黄豆1/4碗
姜半寸，拍扁
胡椒粒 1茶匙，稍微拍碎
水 2升
(水煮开,放入所有材料滚至江鱼仔出味,约半小时)

调味料:
胡椒粉
盐少许
酱油适量

佐料:
炸江鱼仔
薯仔菜 洗净沥干
香菇丝
肉末
鱼丸
(依个人喜好,自行准备佐料)

做法:
1. 用一个小锅倒入已煮好的汤,待滚后,用手拉开面团,撕块状后放入锅中。
2.加入肉末，鱼丸，香菇丝等佐料滚至熟。加入薯仔菜，再滚一下即可倒入碗中, 撒上炸好的江鱼仔，就可以开动啦!
**就是喜欢用手撕的面团，就是爱上那口感**
**搓面团时水份慢慢加入，揉成面团光滑就行了。

Mee Hoon Kueh Soup
Ingredients:
2 cups wheat flour
1 egg
pinch of salt
2 tablespoon cooking oil
100-120g water（depend of the dough）
(Mix all the ingredients until the dough smooth and set aside rest for half an hour-one hour)

Soup Ingredients:
1 bowl of anchovies,washed and drained
1 jicama，peel off the skin & sliced
1/4 bowl of soya bean
1/2 inch ginger
1 teaspoon of pepper, slightly crushed
2 litre water
(Add in all the ingredients into a boiled water and boil for about half an hour under low heat )

Seasoning:
pepper
salt
soya sauce

Other ingredients:
fried anchovies
mani cai, washed & drained
mushroom (sliced)
minced meat
fish balls
(Depend on your favourite to add)

Method:
1.Use a small pot, pour in half of the anchovies soup and bring it to boil. Tear the dough into the pot.
2.Add in minced meat, fish balls, mushrooms and bring it to boil until the dough & others ingredients well cooked. Add in mani cai continue to cook half minutes. Transfer into a bowl. Sprinkle fried anchovies. Best to serve in hot.

♡娘惹酱蒸石斑鱼 Steamed Grouper with Nyonya Sauce♡

周二晚餐来
*娘惹酱蒸石斑鱼*
里头用了香茅、姜花、疯柑叶等等的材料，
味道微辣酸甜，香浓开胃，非常下饭，
大家一起来开动咯！~

材料：
(a)石斑鱼 1条 （约700克）
     疯柑叶 3片，切丝

(b)红辣椒 5~6条 (喜欢辣的可以多加）
     蒜头 3瓣， 切碎
     红葱头 5颗，切碎
     香茅 3支，取白色部份，切碎
     姜花 半支，切碎
     姜 2寸，切碎
     芫荽茎 1根，切碎

调味料：
疯柑汁 1茶匙
阿参水 少许
糖 1 1/2大匙
鸡精粉 半茶匙
酱油 2大匙

做法：
1.将石斑鱼洗净沥干水。鱼身破开两边，然后在鱼身的各两旁划两刀。
2.将 (b) 材料，放入搅拌器里搅碎，备用。
3.热锅，爆香已搅碎的材料(b), 炒至香，加入调味料拌匀即可熄火，盛起来备用。
4.将石斑鱼放在蒸盘上，大火蒸十分钟。十分钟后，将炒好的娘惹酱淋在鱼身上，撒上疯柑叶丝，盖上锅盖再蒸多5分钟就可以趁热上桌了。

Ingredients：
(a)1 grouper fish
     3 Kaffir lime leaves, shredded

(b) 5~6 chillies (you may add more if you like more spicy)
     3 cloves garlic, chopped
     5 shallots, chopped
     3 stalks lemon grass, take the bottom white color part, chopped
     1/2 stalk of ginger flower, chopped
     2 inches of ginger, chopped
     1 stalk of  coriander stem chopped

Seasoning：
1 teaspoon kaffir lime juice
tamarind juice to taste
1 1/2 tablespoon sugar
1/2 teaspoon chicken stock powder
2 tablespoon soya sauce

Method：
1.Scaled and gutted the grouper fish, drained. Split the fish, use a sharp knife to make a few cuts on both side of the fish.
2.Blend the ingredients (b), set aside.
3.Preheat the wok, saute blended ingredients until fragrance. Add in seasoning stir well, off the heat. Transfer the sauce in a bowl and set aside.
4.Put the fish on steam tray, steamed under high heat for about 10 minutes. After 10 minutes, pour in the nyonya sauce on the fish. sprinkle some kaffir lime leaves. Steam it for another 5 minutes. Best served with white rice while it is hot.

♡四川菜蒸鸡 Steamed Chicken with Sichuan Pickled Mustard♡

周六晚餐简单吃~
*四川菜蒸鸡*
咸酸微辣，开胃上菜~

材料：
四川榨菜 1颗，洗净切丝，浸泡10~15分钟
鸡腿肉 2只，切块
文冬姜 2寸，切丝
红辣椒 1条，切丝

调味料：
酱油 1茶匙
麻油 半茶匙
胡椒粉 少许
薯粉 1茶匙
绍兴酒 1茶匙

做法：
1.将鸡腿肉与调味料混合均匀，存入冰箱腌制至少半小时。
2.半小时后，铺上姜丝和榨菜丝，大火蒸 15分钟。
3.享用前，撒上少许辣椒丝即可趁热享用。

Ingredients：
1 piece Sichuan pickled mustard，washed, shredded & soak for 10~15 minutes
2 whole leg chicken, cut into pieces
2 inches of ginger, shredded
1 red chilli, shredded

Seasoning：
1 teaspoon soya sauce
1/2 teaspoon sesame oil
dash of pepper
1 teaspoon corn starch
1 teaspoon Shao Xing wine

Method：
1.Marinate the chicken with seasoning, chill in the fridge for at least half an hour.
2.Topped with shredded ginger and shredded Sichuan pickled mustard. Steam for about 15 minutes under high heat.
3.Sprinkle some shredded chillies before serve with white rice.