♡ 马来香料鸡汤 Sup Bunjut Ayam♡

雨天来碗*马来香料鸡汤*来暖身暖胃。
采用马来式的汤料包（Bunjut),
汤料包里头包含了各种香料如八角、丁香、桂皮、胡椒等，
熬出来的鸡汤真的好香，享用前在撒些香菜和炸葱，
令一道再也简单不过的鸡汤更佳香气美味~

材料：
(a)蒜头 2瓣，剁碎
    小葱头 6棵，剁碎
    姜 1寸，拍扁

(b)鸡肉 300克
     Sup Bunjut 汤包 1包

   

















 马铃薯 3个，去皮每个切成4块
 水 6杯

(c)芫荽或芹菜 1棵， 洗净切碎
     炸葱 1大匙

调味料：
盐巴 适量

做法：
1.爆香蒜头、葱头和姜直到出味。
2.加入水和汤包让它煮滚，然后加入鸡肉和马铃薯。
3.以小火煮至鸡肉和马铃薯熟约半小时。
4.加入适量盐巴调味即可熄，火舀入碗中，再撒上香菜和炸葱。

Ingredients：
(a)2 cloves of garlic, crushed
    6 shallots, crushed
    1 inch ginger, pounded

(b)300g chicken
     1 packet of Sup Bunjut
     3 potatoes, removed skin, cut into four pieces
     6 cups of water

(c)coriander 1 stalk, washed & chopped
     1 tablespoon fried shallots


Seasoning：
salt to taste

Method：
1.Saute garlic, shallots, & ginger until fragrant.
2.Add in water & sup bunjut packet. Bring it to boil. Add in chicken and potatoes.
3.Simmer in low heat for half an hour or until chicken is well cooked and potatoes are tender.
4.Add in salt to taste, stir well and off the heat. Ladle in a bowl, garnished with chopped coriander and fried shallots.

♡泰式打抛炒鸡粒 Thai Basil Chicken (Pad Krapow Gai)♡

周日简单料理
*泰式打抛炒鸡粒*
用了自家种的九层塔，
就是喜欢九层塔那股香气！

其实我对罗勒叶也认识不多，只知道有好几种类的罗勒叶。
九层塔就是罗勒叶家族里的一种。
有兴趣知道更多的罗勒叶资料可参考~台湾好食材 里的文章

材料：
鸡胸肉 300克，洗净后切丁（用少许酱油、胡椒粉和薯粉腌制一下)
红辣椒 1条，切丝
蒜末 1大匙
九层塔叶 1饭碗 （约30片），洗净沥干水
水 少许

调味料:
酱油 1大匙
鱼露 1大匙
蚝油 1大匙
黑酱油 少许
糖 少许
薯粉水 少许 （勾芡）

做法：
1.爆香蒜末，加入辣椒丝和鸡肉丁翻炒片刻。
2.加入少许水和调味料，翻炒均匀。
3.让它煮几分钟至鸡肉熟后即可加入九层塔，搅拌均匀即可熄火上碟。

Ingredients：
300g chicken breast, washed & diced (marinate with some soya sauce, pepper & starch)
1 red chilli,shreded
1 tablespoon chopped garlic
1 small bowl of thai basil leaves, washed & drained
adequate water

Seasoning:
1 tablespoon soya sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1/2 teaspoon of dark soya sauce
sugar to taste
corn starch（for thicken the gravy）

Method：
1.Saute chopped garlic until fragrance, add in red chilli and diced chicken, stir fry well for a moment.
2.Add in some water and seasoning, stir well.
3.Bring it to cook for few minutes or until the chicken well cooked. Add in Thai basil leaves, mix well, off the heat. Transfer it on a plate.

♡鱼片豆腐香 Mackerel Fish with Yellow Bean Curd♡

周二简单晚餐~
*鱼片豆腐香*
搭配一碗热腾腾白饭，
幸福就是这样的简单~ 

材料：
马鲛鱼 2大片， 去骨切薄片
黄豆干 2块， 每块切成6片
蒜末 1大匙
姜 3~4片
青葱 1小棵，洗净切段
红辣椒 1条，去籽切丝
水适量

调味料：
麻油 1/2 茶匙
酱油 适量
盐巴 少许
胡椒粉 少许
绍兴酒 2大匙
薯粉 1茶匙+ 1大匙水 （勾芡用）

做法：
1.将鲛鱼片用少许麻油、酱油、胡椒粉和薯粉混合均匀备用。
2.爆香蒜末、辣椒丝和姜片，倒入适量的水。待滚开，加入黄豆干和鲛鱼片，轻轻翻炒一下。
3.加入调味料再让它煮2~3分钟，倒入薯粉水勾芡。最后撒下青葱翻炒均匀即可熄火，上碟。


Ingredients：
2 big slices mackerel fish, de-boned slice into thin pieces
2 pieces of yellow bean curd, cut into 6 pieces
1 tablespoon chopped garlic
3~4 slices ginger
1 stalk of scallion, cut into section
1 red chilli, remove seeds, shredded
adequate of water

Seasoning:
1/2 teaspoon sesame oil
soya sauce to taste
salt to taste
dash of pepper
2 tablespoon of Shao Xing wine
1 teaspoon starch + 1 tablespoon water （for thicken the gravy）

Method：
1.Marinate mackerel fish with some sesame oil, soya sauce, pepper & starch, set aside.
2.Saute garlic,chilli & ginger, add in adequate water.Once boiling, add in bearn curd & mackerel fish, slightly stir fry it.
3.Add in seasoning and bring it to cook for few minutes. Pour in diluted starch thicken the gravy. Lastly, add in scallions stir well and off the heat.

♡香脆鸡米花 Crispy Pop Corn Chicken♡

简单又容易的*香脆鸡米花*

宝贝们爱吃有鸡皮的鸡块，

所以就采用连皮的鸡腿肉与调味料腌制，

再沾上独特的炸鸡粉，

炸出来的鸡块，香酥脆口，停不了口！

材料：

去骨全鸡腿 3只， 洗净切小块状

蛋白 1个

炸鸡粉 1碗

调味料：

盐 少许

胡椒粉 少许

鸡粉 1/2茶匙

做法：

1.将鸡肉块与所有调味料混合均匀，存入冰箱腌制1小时或以上。

2.要炸时，将鸡肉块从冰箱取出，加入蛋白拌均匀。

3.热锅，倒入适量的食油。将鸡肉块充分的沾上炸鸡粉，以中火炸至金黄色即可捞起沥干油上碟。

Ingredients：

3 pieces de-boned whole leg chicken, cut into small pieces

1 egg white

1 bowl of all purpose seasoning flour

Seasoning：

salt to taste

dashes of pepper

1/2 teaspoon of chicken powder

Method：

1.Marinate the chicken with seasoning and chill in fridge for at least one hour or more.

2.When frying time, take out the chicken from the fridge, add in egg white and mix well.

3.Preheat cooking oil, coat the chicken evenly with all purpose flour. Fried under medium heat until the chicken golden brown.  

♡咖喱味香茅棒棒肉Pork Pops on Lemon Grass Sticks (Curry Flavor)♡

Updated 更新 11/9/2018

好久没做这*咖喱味香茅棒棒肉*，
采用咖喱粉和芫荽粉调味，
这次用平底锅煎的方式，
还是一样的肉嫩多汁！

今年的情人节，

一样没有浪漫的烛光晚餐及鲜花，

也没有应节的棒棒糖蛋糕，
只有非一般的
这次采用咖喱粉和芫荽粉调味，
加上以烤的方式，
吃起来更加香味、肉嫩多汁！

材料：
(a)香茅 10支，去尾部，洗净，稍微拍扁

(b)五花肉碎300克

调味料：
酱油 2大匙
盐 少许
胡椒粉 少许
咖喱粉 2大匙
芫荽粉 1/2茶匙
黄姜粉 1大匙
食油 1~2大匙
糖少许

做法：
1.将材料(b)与调味料拌均匀，存入冰箱至少一小时。

2.将腌制好的肉碎取出，用手将肉碎酿在香茅尾部，捏紧定形, 放在已铺上铝箔纸的烤盘上。

3.预热烤炉，以160度烘20~25分钟或至金黄色即可取出，上碟。
（烤炉的温度与时间只供参考）

Ingredients:
(a)10 stalks of lemon grass
(b)300g minced meat

Seasoning:
2 tablespoon soya sauce
salt to taste
dash of pepper
2 tablespoon curry powder
1/2 teaspoon coriander powder
1 tablespoon turmeric powder
1~2 tablespoon of cooking oil
pinch of sugar

Method：
1. Mix ingredient (b) with seasoning and keep in the refrigerator for at least one hour.
2. Damp your hands, press the minced meat mixture on the bottom part of lemongrass to form an oval shape.
3. Put the pork pops on a baking tray with a piece of aluminum foil. Preheat oven, bake for about 20~25 minutes or until golden brown under 160 Celsius.

♡芋头饭 Yam Rice♡

今早买了个漂亮又粉嫩的本地芋头，
就煮了好久没吃的*芋头饭*
再搭配少许香炸江鱼仔与猪油渣，
香味十足，幸福的一餐就是这样简单搞定~！

材料：
本地芋头 600克，去皮丁状
白米 2杯(量米杯)
水 2杯
小葱头 6颗，切片
虾米 2大匙，浸软后洗净剁碎
瘦肉 50克，切丝（用少许酱油、胡椒粉和薯粉腌制）
江鱼仔 半饭碗  (洗净,大火炸至香脆,备用)
青葱 少许
猪油渣 适量

调味料:
五香粉 半茶匙
盐巴 适量
胡椒粉 少许
酱油 2大匙
黑酱油 适量

做法:
1.爆香小葱头和虾米,再加入芋头翻炒。加入五香粉和盐,翻炒约两分钟。
2.倒入白米和其他调味料翻炒,加入水拌炒至均匀后最后才加入瘦肉拌匀。
3.倒入电饭锅里,煮至熟即可。
4.享用前撒上少许葱花、江鱼仔和猪油渣就可开动啦!

Ingredients：
600g Yam, de-skin & diced
2 cups of white rice
2 cups of water
6 shallots, slice
2 tablespoon dried shrimps, soaked until soft, washed & chopped
50g lean meat, shredded (marinate with some soya sauce, pepper & corn starch)
1/2 bowl of anchovies (washed & fried until golden brown,set aside)
some chopped scallions
some fried pork lard

Seasoning:
1/2 teaspoon of five spice powder
salt to taste
dash of pepper
2 tablespoon soya sauce
1 tablespoon of black soya sauce

Method:
1.Saute sliced shallots & chopped dried shrimps until fragrant, add in yam, salt and five spice powder, stir fry for 2 minutes.
2.Add in white rice and other seasoning and continue stir fry. Add in water and lean meat combine well.
3.Transfer into rice cooker, on the rice cooker and bring it to cook.
4.Best serve with chopped scallion, fried anchovies & pork lard.

♡黄金招牌豆腐 House Specialty Golden Fried Bean Curd♡

年初十，简简单单又一餐！
新年好意头，来道*黄金招牌豆腐*
吃了黄金万两，横财就手，财源滚滚来！

材料：
水豆腐 4块，用叉子压烂
鸡蛋 1个，打散
虾仁 200克，剁碎
青葱 1小棵，洗净切幼
红萝卜 1/3 条，切幼
香菇 3朵，浸软后洗净切幼

调味料：
盐 适量
胡椒粉 少许
鸡精粉 少许
粟粉 1大匙

沾粉：
粟粉 1杯

做法：
1.将所有材料混合均匀，加入所有调味料拌均匀。

2.将所有材料倒入已涂上油的圆形盘上，用汤匙压均匀，放入蒸锅已中火蒸20分钟。

3.20分钟后，熄火取出。待凉后，切块。
4.热油，将切好的豆腐沾上粟粉，炸至金黄色即可捞起沥干上碟。
*搭配美奶滋或辣椒酱味道更佳。

Ingredients：
4 pieces of soft bean curd, smashed with fork
1 egg
200g shrimp paste
1 small stalk of scallion, washed and chopped
1/3 piece carrot, chopped
3 mushrooms, soak until soft,washed & chopped

Seasoning：
salt to taste
dash of pepper
pinch of chicken powder
1 tablespoon of corn starch

For coated purpose：
1 cup of corn starch

Method：
1.Combine and mix well all the ingredients and seasoning.
2.Pour in the mixture into a greased tray. Use a spoon to flatten the mixture. Steam for about 20 minutes under medium heat.
3.After 20 minutes, take out and bring it to cool before cut into pieces.
4.Preheat the cooking oil, coat the bean curd with corn starch. Deep fry until golden brown color, drain and transfer on a plate.
*Best serving with mayonnaise or chilli sauce.