♡肉碎蛋卷 Minced Meat Omelette Wraps♡

好久都没为宝贝们做他们最爱吃的*肉碎蛋卷*了，
蛋饼包肉碎再拿去蒸，再淋上开胃酱汁，
偶尔花点心思和步骤，让宝贝们吃得饱饱又开心。

材料：
(A)

鸡蛋 3颗，(加入少许酱油与胡椒粉一起打散)

粟米粉 1茶匙 + 1茶匙水，拌均匀
(B)

肉末 1/2小饭碗
葱头碎 1大匙
红萝卜碎 1大匙

调味料：
(a)酱油 1大匙
     胡椒粉少许
     粟米粉 1茶匙
     麻油 少许

(b)蠔油 2大匙
     糖少许
     粟米粉 半茶匙
     水 3大匙

做法：
1.将材料(B)与调味料(a)混合均匀。
2 .准备个平底锅，先将(A)蛋液和粟米粉拌均匀，然后倒入锅内煎成片蛋饼，备用。
3.将蛋饼放在盘上，放上已拌好的肉碎，慢慢的卷起，切块后放在蒸盘大火蒸10~15分钟。
4.蒸好后，取出切块，摆盘。
5.将调味料 (b) 倒入另一个小锅里，滚至浓稠，再淋在蛋卷上即可享用。

Ingredients:
(A) 3 eggs (add in some soya sauce & pepper, beat it until well mixed)

      1tsp corn starch + 1tsp water , mixed well
(B) 1/2 small rice bowl of minced pork

      1 tablespoon of chopped shallots
      1 teaspoon of chopped Carrots

Seasoning：
(a) 1 tablespoon soya sauce
      a pinch of pepper
      1 tsp corn starch
      1/2 teaspoon sesame oil

(b) 2 tablespoon oyster sauce
      sugar to taste
      1/2 teaspoon corn starch
      3 tablespoon water
      [mix all the seasoning (b)]

Steps：
1. Mix well ingredients(B) with seasoning (a).
2. Mixed well ingredients (A). Pan fry the omelette, dish out & set aside.
3. Lay the minced meat on the omelette, roll it. Put on the steam tray, steam for 10~15 minutes under high heat.
4. After steamed, cut into pieces and put on the plate.
5. In a small pot, pour in seasoning (b), cook until the gravy thicken, pour the gravy in the top of the omelette wraps and ready to serve.

♡咕噜五花肉 Sweet & Sour Pork Belly♡

周五开胃晚餐*咕噜五花肉*
酸酸甜甜，好下饭！
大人小孩都爱吃~

材料:
(A)五花肉1条，洗净切小块

(B)青瓜1/3条，去皮切丁
     红罗卜1/3条，切丁
     番茄1个，切丁
     (以上材料B,用少许醋和糖混合均匀,备用)

(C)蛋白1个
     面粉半饭碗

调味料:
(a)盐适量
    胡椒粉少许
    鸡精粉1/8茶匙
(b)番茄酱2大匙
     辣椒酱1大匙
     蠔油1大匙
     maggi seasoning 2~3滴
     糖少许
     水适量

做法:
1.将已切好的五花肉与调味料(a)混匀，存入冰箱腌制一小时以上，以便入味。
2.准备炸五花肉前,将肉块取出，拌入(C)蛋白， 混合均匀。
3.热油，将粘上蛋白的肉块粘入面粉中，确保肉会完全粘上面粉,放入锅中，以中小火炸至金黄色。捞起备用。
4.另一个锅内，倒入所有调味料(b)煮至浓稠。加入材料(B)拌匀。最后再倒入已炸好的五花肉快速拌匀即可上桌。

Ingredients:
(A)Pork Belly 1 piece (300g), washed & diced

(B)1/3 cucumber, diced
     1/3 carrot, diced
     1 medium tomato, diced
     (marinate with some sugar & vinegar, set aside)

(C)1 egg white
     half bowl of all purpose flour

Seasoning:
(a)salt to taste
    dash of pepper
    1/8 teaspoon of chicken powder
(b)2 tablespoon tomato sauce
     1 tablespoon chilli sauce
     1 tablespoon oyster sauce
     2~3 drops maggi seasoning
     sugar to taste
     100~150g of water

Method:
1.Mix the seasoning (a) together with pork belly, chill in the fridge for at least one hour.
2.Mix the pork belly with egg white, set aside.
3.Preheat oil, coated the pork belly with flour, fried until golden brown under meadium heat. Drained & set aside.
4.With another pot, pour in all the seasoning (b), bring it to cook until the gravy become more thicken. Add in ingredients (B), mix well. Lastly, add in fried pork belly and stir well. Best served with hot rice.

♡乌达炒饭 Simple Fried Rice with Otak-otak♡

周六简易午餐*乌达炒饭*
用了昨晚蒸好的乌达，
里头九层塔与疯干叶的香味，
足以让简单平凡的炒饭瞬间变得更美味！

材料：
隔夜白饭 400克
鸡蛋 1个
小红葱 2颗，切片
蒜头 2瓣，剁碎
红萝卜 1条，切丁

乌达 100克，切丁
生菜 3大片，洗净切丝

调味料：
鸡粉 适量

做法：
1.爆香小红葱，加入鸡蛋炒均匀后加入乌达和红萝卜丁翻炒片刻。
2.加入隔夜白饭和调味料，以大火不停翻炒至米饭粒粒分明（米饭在锅上跳起来）。
3.上碟前，加入生菜丝拌均匀，即可熄火。

*乌达食谱与做法请参考：https://privatekitchenslife.blogspot.my/2016/01/otak-otak.html

Ingredients：
400g overnight white rice
1 egg
2 shallots, sliced
2 cloves of garlic, chopped
1 carrot, diced
100g otak-otak, diced
3 big slices iceberg lettuce, washed & shredded

Seasoning：
Chicken powder to taste

Method：
1.Saute sliced shallots, add in egg and stir fry well. Following add in otak-otak & carrots, stir fry for a minute.
2.Add in white rice & seasoning, Keep stir fry under high heat until you can see the grains are jumping in the wok and separated.
3.Add in shredded lettuce and combine before off the heat.

*Otak-otak recipe：https://privatekitchenslife.blogspot.my/2016/01/otak-otak.html

♡潮州饭桃 Teo Chew Png Kuih♡

一直以来想学做这*潮州饭桃*

买了模型好久了，但是就是一拖再拖

趁着清明节到来，敢敢做了两个版本的饭桃

我自己是比较喜欢版本一的面皮，较Q较容易拿来煎。
第二版本也不错，蒸好的饭桃，面皮软陷料有口感。

食谱参考于Guai Shu Shu Teochew Png Kuih, 感谢Kenneth Goh 师傅的食谱与视频的分享。

陷料:

糯米 150克， 浸泡至少4个小时或隔夜后洗净沥干

花生 50克，浸泡隔夜

虾米 2大匙，浸软后剁碎

小红葱 4颗，切丝

香菇 3朵，浸软切丝

青葱 1棵，切幼
酱油 1大匙
鸡精粉 适量
胡椒粉 少许
水 50~100克

做法：
1.爆香小红葱，加入虾米炒至出味。加入香菇翻炒片刻。
2.加入糯米、花生、水和调味料一起翻炒至干身。
3.将已炒好的糯米倒入蒸盘，以大火蒸35~40分钟或直到糯米熟软。
4.拌入青葱，待凉备用。
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
版本1~面皮材料：
             糯米粉 250克
             粘米粉 150克
             薯粉 50克
             水 500~550克
             桃红色素 少许
             盐 少许
             食油 5大匙

版本 2~面皮材料：
             糯米粉 250克
             粘米粉 250克
             薯粉 1大匙
             水 500~550克
             桃红色素 少许
             盐 少许
             食油 30克

用具：
桃形木模

做法：
1.将糯米粉、粘米粉和薯粉过筛，备用。
2.将500~550克的水煮滚，加入红色素拌匀。慢慢地将热水（一点一点）倒入粉团中，搓成面团。

3.手搽上少许粉，再捏少许面团搓成球状，再压扁成面皮，舀入一匙糯米饭陷料，再收口捏成三角形。

4.将三角面团放入模型上，轻轻压匀，再敲出来，放入涂上油的蒸盘上。
5.大火预先烧开蒸锅里头的水，将已做好的饭桃放入蒸锅内，以中火蒸13~15分钟。
6.蒸好后即丛蒸盘取出，放在盘子上。饭桃面上涂上一层食油。待完全冷却后即可收在有盖的塑料盒子力里。
7.隔天，以小火煎至饭桃面皮酥脆。享用时，再搭配辣椒酱更加美味可口。

*Recipe was adapted from Guai Shu Shu Teochew Png Kuih, Thanks to Sifu Kenneth Goh's recipe and Video

Fillings Ingredients:

150g glutinous rice, soak at least 4 hours or over night, washed & drained

50 peanuts, soak over night

2 tablespoon dried shrimps, soak until soft & chopped

4 shallots, sliced

3 dried mushrooms, soaked until soft & sliced

1 stalk of scallion, chopped
1 tablespoon soya sauce
chicken powder to taste
dash of pepper
50~100g of water

Method：
1.Saute sliced shallots, dried shrimps & mushroom until fragrance.
2.Add in glutinous rice, water, peanuts & seasoning, stir fry until the glutinous rice totally absorb the water.
3.Transfer into a steam tray, Steam under high heat for 35~40 minutes or until the glutinous  rice cook.
4.Add in scallions combine well, bring it to cool down & set aside
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe 1~ Dough Ingredients:
                 250g glutinous rice flour
                 150g rice flour
                 50g tapioca starch
                 500~550g water
                 few drops of pink coloring
                 salt to tatse
                 5 tablespoon of cooking oil

Recipe 2~Dough Ingredients：
                250g glutinous rice flour
                250g rice flour
                1 tablespoon tapioca starch
                500~550g water
                few drops of pink coloring
                salt to tatse
                30g of cooking oil

Tool：
Peach shape wooden mould

Method：
1.Sift all the flour and set aside.
2.Mix 500~550g boiled water with pink color. Add in the boiled water gradually into the flour. Following add in cooking oil and knead until it form a pliable dough,
3.Pat the hand with some flour. take some dough, shape in round and flatten the dough. Wrapped in a tablespoon of glutinous rice, seal the dough into triangle shape.
4.Press down the dough follow the shape of the mould. Knock the mould to get the dough out and put into a greased steam tray.
5.Heat up  water in the steamer. Turn the heat into medium once it boils, Steam the  Png Kuih for 13~15 minutes.
6.After steamed, transfer the Png Kuih on a plate, Grease the Png Kuih and bring it to cool. Keep in a covered container,
7.Fried under low heat until the skin of the kuih become crispy on the next day, Best served with chilli sauce. 

♡五香烤鸡腿 Grill Chicken with Five Spices♡

周六另类晚餐
*五香烤鸡腿*
再搭配薯泥和汆烫西兰花，
无饭晚餐也可以吃得开心和健康！

材料：（4人份）
全鸡腿 4只，洗净沥干

调味料：
五香粉 1 1/2 茶匙
香菇蚝油 4大匙
胡椒粉 少许
酱油 1大匙
麻油 1茶匙
麦芽糖 1大匙

做法：
1.将所有调味料（除了麦芽糖）混合均匀，然后均匀地涂在鸡腿上，装进有盖塑料盒子再存入冰箱腌制隔夜。
2.隔日要烤之前半小时将鸡腿取出。
3.预热烤炉，将鸡腿放在已铺上铝箔纸的烤盘上，以170摄氏烤20分钟。
4.20分钟后，取出鸡腿面上涂上麦芽糖，再以200度烤8~10分钟至鸡腿表皮呈金褐色即可取出。
*烤鸡腿的温度与时间只供参考。

Ingredients：（4 servings）
4 whole leg chicken, washed & drained

Seasoning：
1 1/2  teaspoon five spice powder
4 tablespoon mushroom oyster sauce
dash of pepper
1 tablespoon soya sauce
1 teaspoon sesame oil
1 tablespoon maltose

Method：
1.Mix all the seasoning in a small bowl (except maltose). Apply the mixture on the chicken, put in the covered container & chill in fridge over night for better taste.
2.Take out from the fridge half an hour early before grill on the next day.
3.Preheat oven 170 degree celsius, put the chicken on a tray which covered with aluminium foil, grill for 20 minutes.
4.After 20 minutes, take out the chicken, spread the maltose on the cihcken skin, put in the oven again and grill under 200 degree celsius for another 8~10 minutes or until the skin turn to golden brown color.
*Temperature and time for grill is for reference only.