♡香菇肉燥拌意面 Spaghetti with Taiwanese Meat Sauce♡

肉燥饭吃得多了， 
*香菇肉燥拌意面* 您尝试过了吗？
今晚另类晚餐就这样简单！~

  

材料：（四人份）
意大利面 3/4包
五花肉末 400克
香菇 中形 5朵，浸软洗净后剁碎
蒜末 1大匙
水 适量
红萝卜 半条， 洗净去皮后切丝
生菜3~4 大片，洗净切丝

调味料：
香菇蚝油 4大匙
胡椒粉 少许
麻油 少许
绍兴酒 1大匙
糖 少许

做法：
1.煮开一锅水，加入入一大匙食油和少许盐巴再将意大利面条放入煮至面条软约10分钟。捞起面条沥干水待用。
2.将蚝油、麻油和胡椒粉与肉末混合均匀。
3.在炒锅里，爆香蒜末加入肉末和香菇碎，快速翻炒。待肉末炒散开后再加入少许水、绍兴酒和少许糖再翻炒至肉末熟透，水份收干即可熄火。
4.将意大利面摆在盘子上，铺上萝卜丝和生菜，最后将香菇肉燥铺在意大利面上即可享用。

Ingredients：（4 servings）
3/4 packet Spaghetti
400g minced pork belly
5 medium-size mushrooms, soak until soft, washed & chopped
1 tablespoon chopped garlic
adequate of water
1/2 pc carrot, shredded
3~4 pieces iceberg lettuce, washed and shredded

Seasoning：
4 tablespoon mushroom oyster sauce
dash of pepper
1/2 teaspoon sesame oil
1 tablespoon Shao Xing cooking wine
pinch of sugar

Method：
1. Boil a pot of water, add in a tablespoon of cooking oil and pinch of salt, following add-in spaghetti and bring it to cook until soft for about 10 minutes. Drained the spaghetti and set aside.
2. Mix the minced pork with mushroom oyster sauce, sesame oil and pepper, combine well.
3. In a wok, saute the chopped garlic. Add in chopped mushroom and minced pork, stir fry well. Add in some water, Shao Xing wine and sugar to taste. Bring it to cook until the minced pork cook and the gravy start thicken. Off the heat.
4. Transfer the spaghetti on a plate, lay on the shredded carrots and lettuce besides the spaghetti, scoop in the mushrooms minced meat on the spaghetti and it is done for serve.

♡巴西菠菜汤 Brazilian Spinach Soup♡

冷天午餐煮了
*巴西菠菜汤*
第一次尝吃这品种的菠菜，
非常清脆爽口，
用来滚汤还可以吃到咔嚓咔嚓的口感。
感谢好友送来她自己种的巴西菠菜。

材料：
巴西菠菜 1大把，取叶子洗净沥干水

肉末 50克，加入少许麻油、酱油、胡椒粉和薯粉拌匀
江鱼仔上汤 3大碗
炸蒜末 1小匙

调味料：
盐巴 适量
胡椒粉少许
鸡精粉 少许

做法：
1.将上汤倒入锅内，开火煮开。
2.用小茶匙一匙一匙的将肉末舀入汤内滚约五分钟。
3.加入调味料和巴西菠菜，用勺子拌均匀，让它滚2~3分钟即可熄火，舀入碗中，加入一小匙的炸蒜末即可趁热享用。

Ingredietns：
 1 big bunch of Brazilian spinach, pick the leaves ,washed and drained

50g minced meat, marinade with some sesame oil, soya sauce, pepper and some starch.
3 bowls of anchovies stock
1 teaspoon fried chopped garlic

Seasoning：
salt to taste
dash of pepper
chicken powder to taste

Method：
1.Pour in the anchovies stock into a pot, bring it to boil.
2.Spoon in the minced meat into the pot, bring it to boil for 5 minutes.
3.Add in Brazilian spinach and mix well. Let it boil for 2~3 minutes. Off the heat, transfer into a bowl, add a teaspoon of fried chopped garlic. Ready for serve in hot.

♡三色椰丝糯米球 Tricolor Onde Onde♡

今日下午茶吃
*三色椰丝糯米球*
采用了斑斓汁和橙、紫番薯泥搓成的糯米团，
里头再包上清香的马六甲椰糖，
吃起来还会爆酱的哦！

材料: (A)

紫番薯泥 100克

糯米粉 100克

温水 50~70克

幼糖 20克 （这次我没加)

食油 1大匙

材料: (B)

橙番薯泥 100克

糯米粉 100克

温水 50~70克

幼糖 10克 （这次我没加)

食油 1大匙

材料: (C)

糯米粉 100克

斑斓汁 70克

幼糖 10克 （这次我没加)

食油 1大匙

材料:(D)

椰丝300克

斑斓叶2-3片

盐1/2茶匙

材料(E):

椰糖gula melaka 250克, (两大片）稍微切碎

材料: (F)

2升热水,用来煮糯米球

1/2到1升冰冷的水用于冷却煮熟的糯米球

做法:

1.将材料(D)搅拌均匀放入蒸盘,蒸至10分钟

2.将材料(A)、(B)和 (C)放入三个盆子，混合均匀,搓至糯米团光滑. 

3.拿一小搓糯米团,压扁。中间放入少许椰糖，封口,搓成球状。搓球状时要注意,不可太出力以导致椰糖外露。

4.待全部糯米球搓好后,放入滚烫的热水中煮至糯米球浮起,捞起来,沥干再放入已准备好的冷水中浸泡一下。

5.最后捞起糯米球,均匀的粘上椰丝,上盘就可食用啦!

Ingredients: (A)

100g mashed Purple sweet potato

100g Glutinous rice flour

50~70g warm water

10g sugar（I didn't add)

1 tablespoon cooking oil

Ingredients: (B)

100g mashed Orange sweet potato

100g Glutinous rice flour

50~70g warm water

10g sugar（I didn't add)

1 tablespoon cooking oil

Ingredients: (C)

100g Glutinous rice flour

70g warm pandan juice

10g sugar（I didn't add)

1 tablespoon cooking oil

Ingredients: (D)

150g shredded coconut

2-3 pieces pandan leaves

1/2 teaspoon salt

Ingredients: (E)

250g gula melaka  (2 pieces),crushed into small cubes

Ingredients: (D)

2 litres water, for boiling the glutinous ball (onde onde)

1/2~1 litre cold water for cooling the cooked onde onde.

Methods:

1.Mixed well ingredients (D), steamed for 10 minutes, set aside.

2 Mix each ingredients (A), (B), (C) in different bowls. Knead the mixture until well combine & the dough become smooth.

3.Divide the dough into small doughs, each about 30g, flatten the dough, add in a small cubes of gula melaka. Seal up and shape it into a small ball.

4.When all the balls are done, bring the hot water to boil, put in the glutinous balls into the boiled water, until balls floating on the hot water, bring the balls out. Place the balls into cold water for 2~3 minutes.

5.Drained the balls, transfer the balls on the steamed coconut, fully coated with coconut and it is done for served.

♡蒜香甜椒炒鸡肉片 Stir Fry Sliced Chicken with Capsicum♡

周五晚餐亲猜吃
*蒜香甜椒炒鸡肉片*
搭配一碗白米饭，
幸福就是这么简单~

材料：
青甜椒 1/2个，浸泡十分钟，洗净切片
红萝卜1寸，切片
鸡胸肉 200克， 切片 (用少许盐巴、胡椒粉和玉米粉腌制一下)
蒜头 2瓣，切片
姜片 2~3片
水 少许

调味料：
盐巴 少许
胡椒粉少许
鸡精粉 1/4茶匙
绍兴酒 2大匙
玉米粉 1茶匙+ 1大匙水 (勾芡用)

做法：
1.爆香蒜头片和姜片，加入红萝卜片鸡肉翻炒一分钟。
2.加入少许水和调味料，继续翻炒至鸡肉片熟透。
3.最后加入甜椒翻和绍兴酒炒一下。再以玉米粉勾芡即可上桌，趁热享用。


Ingredients：
1/2 piece of Capsicum，soak in water for 10 minutes, washed and sliced
1 inch carrot, sliced
200g chicken breast, sliced (marinate with some salt, pepper & corn starch)
2 cloves garlic sliced
2~3 slices ginger
adequate water

Seasoning：
pinch of salt
dash of pepper
1/4 teaspoon chicken powder
2 tablespoon shao xing wine
1 teaspoon corn starch + 1 tablespoon water (for thickening the gravy)

Method：
1.Saute sliced garlic and ginger until fragrant, add in sliced carrots and sliced chicken and stir fry for a minute.
2.Add in some water and seasoning, continue to stir fry until the chicken well cooked.
3. Lastly add in sliced capsicums and Shao Xing wine and stir fry for another half minutes. Pour in some corn starch thickening the gravy. Off the heat, transfer it on the plate and ready to serve with a bowl of white rice.

♡肉骨茶 Bak Kut Teh♡

想吃*肉骨茶* ，

今天就买了巴生肉骨茶包，自己煲办，

肉骨煮得刚刚好，肉骨茶汤香气十足，

拌碗热腾腾的白饭和黑酱油蒜头小辣椒，

幸福满足的一餐！

材料：

排骨 1 1/2 公斤，切块，洗净沥干

毛山稿巴生肉骨茶 (米色包装）1包

蒜头 3大颗

水 2 公升

佐料：

金针菇 1包，去尾部，洗净沥干

猪肉丸 20颗

玻璃生菜 8~10大片

(以自己喜欢的材料如蘑菇、炸腐竹片或生菜自行加入）

调味料：

盐适量

冰糖 少许 (可以不加)

做法：

1.将排骨用热水预先汆烫过，以便去掉血水，然后捞起,用自来水洗净后沥干水待用。

2.另一个锅里，倒入2公升的水。煮开后，放入肉骨茶包和3大颗蒜头让它滚十五分钟，加入排骨转中小火让它滚至排骨软约一个小时。

3.加入适量的盐和少许的冰糖调味。

4.准备一个砂煲，将煮好的排骨舀入砂煲内，加入肉骨汤，开火煮开，加入肉丸让它煮约五分钟。

5.加入金针菇让它滚一下，熄火。最后加入生菜即可上桌趁热享用。

*煮出来的肉骨茶汤，颜色已经达到我想要的色泽，所以我没加黑酱油。

Ingredients：

1 1/2 kg pork ribs, cut into medium pieces, washed & drained

1 packet of Mo Sang Kor brand Bak Kut Teh 

3 heads of garlic

2 liter water

Other ingredients:

1 packet of enoki mushroom 

20 pork balls

8~10 big pieces iceberg lettuce 

(or any others ingredients that you like such as button mushroom, fried fu chok) 

Seasoning:

salt to taste

rock sugar to taste (a small piece), optional

Method：

1.Blanched the pork ribs to remove impurities with a pot of boiling water. Strained the pork ribs and washed it under running tap water, drained and set aside.

2.With another medium pot, pour in 2 liter of water, bring it to boil. Add in Bak Kut Teh herbs bag and garlics, bring it to boil 15 minutes. Following add in blanched pork ribs. Bring it to cook under medium low heat until the ribs soft for about 1 hour.

3.Add in seasoning to taste.

4.Transfer the pork ribs and soup into a clay pot, bring it to boil. Add in pork balls, let it boil for another 5 minutes.

5.Add in enoki mushrooms, bring it to cook for few minutes, off the heat. Lastly add in iceberg lettuce and it is ready for serve with hot white rice.

♡香炒乌冬面 Stir Fried Udon Noodles♡

周五简易午餐
*香炒乌冬面*
这次加入猪油渣来炒，
香气十足！
大爱它的口感，
吃起来顺滑可口有弹性~
简单开餐咯！ 

材料：( 3人份)
日式乌冬面 2包 (200g x2), 从包装内取出，弄散

蒜末 1大匙
鱼丸 5颗，洗净切半
猪油渣 1大匙
鸡蛋 1颗，打散
青菜 1把，洗净切段 (我用黄芽白）
红辣椒 1条，切丝
青葱粒 1大匙
水 少许

调味料：
蚝油 2大匙
黑酱油 1茶匙
酱油 2大匙
胡椒粉 适量
糖 少许 (可以不加)

做法：
1.爆香蒜末和猪油渣，加入鱼丸翻炒一下再加入蛋液继续炒至蛋液凝固。
2.加入青菜翻炒，再加入少许水和调味料，拌匀后加入乌冬面继续翻炒至面条吸收所有水份即可熄火，上碟。
3.撒上辣椒丝和青葱粒即可趁热享用。

Ingredients：( 3 serving)
2 packets fresh Japanese Udon (200g x2)
1 tablespoon chopped garlic
5 pieces fish ball, washed & cut into half
1 tablespoon crispy pork lard
1 egg, slightly beaten
1 stalk of choi sum, washed & cut into sections (I use )
1 red chilli, shredded
1 tablespoon of chopped scallions
adequate water

Seasoning：
2 tablespoon mushroom oyster sauce
1 teaspoon dark soya sauce
2 tablespoon soya sauce
dash of pepper
sugar to taste (optional)

Method：
1.Saute chopped garlic and crispy pork lard until fragrance. Add in fish balls, stir fry for a while, add in egg and stir fry until the egg cook.
2.Add in vegetables, some water and seasoning, stir fry well, bring it to cook until the Udon noodles absorb the gravy, off the heat and transfer on the plate.
3.Garnish with shredded chillies and chopped scallion and it is best to serve in hot.

♡香酥黄金肉排 Golden Crispy Pork Chop♡

今晚简单料理

*香酥黄金肉排*

采用里脊肉，

以少许黄姜粉和咖喱粉腌制，

再沾上咸香的苏打饼碎，
煎出来的肉扒，

金光闪闪、肉嫩多汁、香味十足，

您肯定也会爱上它！

材料：

里脊肉（肉眼）400克，洗净切片

苏打饼　12片，压碎

鸡蛋　2颗，打散

调味料：

酱油　3大匙

姜汁　1大匙

胡椒粉　少许

黄姜粉　1茶匙

手表标英国咖喱粉　1茶匙

糖　少许（不加也可以）

做法：

1.将切片的里脊肉，用敲锤肉或刀背稍微锤松肉片，以便煎出来的肉扒松嫩好吃。

2.将肉片与所有的调味料混合均匀，在加入鸡蛋拌匀，存入冰箱一个下午。

3.在平底锅里倒入少许油，待热。把腌制好的肉片沾上苏打饼碎, 以中小火煎至两面金黄色即可捞起沥干油份，就可以上碟了。

Ingredients：

400g Loin pork, washed & sliced

12 pieces cream crackers, mashed

2 eggs, beaten

Seasoning：

3 tablespoon soya sauce

1 tablespoon ginger juice

dash of pepper

1 teaspoon turmeric powder

1 teaspoon watch brand England curry powder

sugar to taste (optional)

Method：

1.Using a meat mallet to tenderize the sliced pork meat.

2.Mix the meat with all the seasoning and beaten eggs. Keep in the covered container and chill in the fridge for few hours.

3.Preheat a pan with some oil, coated the pork with mashed cream crackers. Fried it under medium heat until golden brown color. Place the pork chops on the plate after drained the oil with towel kitchen.