♡面线肉羹汤 Mee Sua Bak Kee Soup♡

福建人生日当天必吃的*面线肉羹汤*，
小时候记得阿嫲说吃了面线就能长寿，好意头。
以少许调味料腌制瘦肉，再裹上薯粉，加入高汤里煮至熟，
骨溜骨溜，口感十足！
再搭配红鸡蛋和面线，简单又美味！
幸福就是这么简单啦!

材料：
面线 3片， 预先汆烫至软，捞起沥干水备用
切片瘦肉 50克（用少许酱油、胡椒粉和薯粉腌制）
水煮鸡蛋 2个
高汤 300毫升（以江鱼仔、胡椒粒和沙葛熬成）
青葱粒 1茶匙

调味料：
盐巴 适量
胡椒粉少许

做法：
1.将高汤倒入小锅内煮滚，将瘦肉片加入，让它煮3~4分钟。
2.加入调味料再将面线倒入锅内，快速用筷子拨开以便汆烫好的面线能够散开。
3.倒入碗中，将水煮鸡蛋放入一起放入碗内，撒上青葱即可趁热享用。

Ingredients：
3 pcs mee sua, blanched with boil water until soft in advance, drained & set aside.
50g lean meat (marinate with some soya sauce, pepper & starch)
2 hard boiled eggs
300ml anchovies stock（I boiled with anchovies, jicama & peppercorn）
1 teaspoon of chopped scallion

Seasoning：
salt to taste
dash of pepper

Method：
1.Boil the anchovies stock, put in marinated lean meat, bring it to cook for 3~4 minutes.
2.Add in seasoning & mee sua that already blanched, quick stir with chopstick so that the mee sua wont stick together.
3.Ladle out and pour into a bowl, put in hard boiled eggs, and sprinkle some scallion, served in hot.

♡蒜香蚝油秋葵 Okras with Garlic Oyster Sauce♡

简易煮法*蒜香蚝油秋葵*
营养丰富的秋葵，家人都爱它！

秋葵之营养成份含有蛋白质、脂肪、碳水化合物及丰富的维他命A和B群、鈣、磷、铁等。
秋葵的功能可消除疲劳、迅速恢复体力，还可以抗癌呢！

材料：
秋葵 20条, 用盐水浸泡分钟后洗净沥干
蒜末 3大匙

调味料：
李锦记蚝油 2大匙
糖少许　
水少许

做法：
1.煮开一小锅水，将秋葵放入汆烫约一分钟即可捞起沥干水份，上碟。
2.热油，爆香蒜末至金黄色，加入蚝油、糖和少许水，待滚后即可熄火。
3.将蒜末蚝油汁淋在秋葵上，即可搭配白饭趁热享用。

Ingredients：
20 pcs lady fingers, soak with salt water for 15 minutes, rinse and drain
3 tablespoon minced garlic

Seasoning:
2 tablespoon of Lee Kum Kee oyster sauce
sugar to taste
adequate of water

Method：
1.Boil a small pot of water, Blanched the lady fingers for a minute, drained & put on a plate.
2.Preheat cooking oil, saute minced garlic until fragrant and golden color, add in seasoning & some water. Once the sauce is thickening, off the heat.
3.Pour the sauce on the lady fingers and it is ready to serve with rice.

♡芒果优格软蛋糕 Mango Yogurt Soft Cake♡

七月初期七夕节，甜甜蜜蜜，
做了个不太甜不腻，软绵的*芒果优格蛋糕*
好开心这次蛋糕没回缩，美美的！

材料:
(1) A蛋黄7颗
     蜀米油50克
     特幼粉80克
     芒果味优格饮料 (yogurt drink) 85克
      盐1/4茶匙
(2) A蛋白7颗
     幼糖70克(我只用60克)
     塔塔粉1/2茶匙(可以1大匙柠檬汁代替)
做法:
1.将材料 (1)用打蛋器拌匀,放一边避免吹到风。
2.把材料(2)的蛋白倒入另一个干的大盆中,用电动打蛋器打发,分次加入幼糖打发成双倍,再加入半茶匙的塔塔粉,再打至蛋白拿起来尾端弯形 ,即可。
3.将1/3打发好的蛋白加入刚才已拌好的(1)面糊,以勺子(spatula)翻折方式 (fold in)将面糊和蛋白拌匀,再将它倒入剩余的蛋白中拌均匀。
4.倒入四方模里,稍微敲一下让多余的气泡跑出来,这样烤出来的蛋糕才不会有洞洞。
5.预热烘炉,以170°C烤约35~40分钟。
**烤炉温度及时间依各自烤炉自行调整。

Ingredients:
(1) 7 A size egg yolks
      50g corn oil
      80g Superfine flour (sifted)
      85g Mango yogurt drink
      1/4 teaspoon salt
(2) 7A egg whites
     70g granulated sugar (I reduce to 60g)
     1/2 teaspoon tartar

Method:
1.Whisk all the ingredients (1)~ egg yolks, yogurt drinks, corn oil and salt in a large mixing bowl.Add in sifted super fine flour,mix well and set aside.
2.With another big bowl, add in ingredients (2)~ egg white and sugar (with 2~3 batches), tartar, whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step 1). Use spatula to fold in and slowly mix it well.Pour gradually the mixture into remain meringue, repeat the step, fold in again with spatula until well mixed.

4.Pour the mixture into square shape mould, bake it under preheat oven 170 celsius for 35~40 minutes.

♡斋鹅 Vegetarian Goose ♡

今天初一，做了这简单素料理 *斋鹅*
材料简单，做法也不难，
初体验只做一点试试看，
味道和外面买的很相似，
下次再做会把它卷的厚些，口感更佳！

 食谱来自Guai Shu Shu 

材料：
淡腐皮 1大片

调味料：
五香粉 1/2 茶匙
糖 1大匙
酱油 1茶匙
冬菇蚝油 1大匙
麻油 1大匙
清水 1杯

其他材料：
竹签 几枝

做法：
1.将所有调味料倒入碗内混合均匀，备用。
2.将腐皮剪成四张。
3.在一张腐皮上用刷子涂上一层混合好的调味料，再把腐皮折上成4~5层。
4.用竹签封起腐皮的两边。
5. 重复步骤 3 和4 直到完成所有腐皮。
6.预热烤箱，以120度烤10分钟。10分钟后，将腐皮取出，反面再送进烤箱烤10分钟。这步骤是要让，刷上调味料的腐皮变干，比较容易炸，腐皮较酥脆。
（您也可以拿去太阳底下像吊衣服式的晒干）

7.热油。当油已热转至中小火，将腐皮炸至金黄色即可捞起沥干油。

8.稍微凉后即可切片上桌。
温馨提醒：
*如果您买的腐皮是带咸的，那么调味料方面可以调整，酱油可以不加！
*烤炉的温度和时间依个人烤箱而自行调整。
*注意火候，避免在炸的过程，腐皮烧焦。

Ingredients：
1 sheet of unsalted bean curd skin

Seasoning：
1/2 teaspoon five spice powder
1 tablespoon sugar
1 teaspoon soya sauce
1 tablespoon mushroom oyster sauce
1 tablespoon sesame oil
1 cup of water

Other tool：
bamboo sticks

Method：
1.Mix all the seasoning with water, set aside.
2.Cut the bean curd skin into four sheets.
3.Spread the seasoning sauce on the bean curd skin with brush, fold the tofu skin into 4~5 layers.
4.Use the bamboo stick to seal both edge of the bean curd skin.
5.Repeat step 3 & 4 until all the bean curd skin all brush with seasoning sauce.
6.Put into an oven for 10 minutes under 120 celsius. After 10 minutes, take out the bean curd skin and turn the other side, send back into oven for another 10 minutes.This step is to let the bean curd skin dry and more easy to deep fried. (you can also hanging under the sun to dry it)
7.Preheat cooking oil, deep fry under low medium heat until golden colour, drained & bring it to cool.
8.Chop into pieces and enjoy.

♡三色鸡肉盖饭 Tricolour Chicken Over Rice♡

周五简单晚餐*三色鸡肉盖饭*
采用去骨鸡腿肉，肉嫩多汁，不油不腻，
再搭配炒蛋和觅菜，又是营养的一餐 ，
大家一起来开动吧！

谢谢好友Connie Llsim 的分享，食谱与做法参考厨猫的美食

鸡腿肉材料：
鸡腿肉 2支，去骨切丁
蒜末 1大匙
水 适量

调味料：
蚝油 2大匙
酱油 2大匙
胡椒粉 少许
绍兴酒 1大匙
糖 少许
黑酱油 少许
（*调味料方面，我更改成合我家人的口味）

其他材料：
鸡蛋 2个，打散（加入少许酱油和胡椒粉拌匀，预先炒熟，备用）
觅菜 1小把，洗净沥干水，预先少许炒熟备用。
（可以以自己喜欢的蔬菜代替，如：小白菜，生菜)
白米蒸饭 1碗

做法：
1.将所有调味料与鸡肉一起搅拌均匀，腌制半小时。
2.热油，爆香蒜末，加入鸡肉块，不停翻炒。
3.加入少许水翻炒至熟，酱汁浓稠即可熄火。
4.将白米蒸饭放入便当格里，铺上炒好的鸡肉、觅菜和炒鸡蛋即可。

Ingredients：
2 deboned chicken, diced
1 tablespoon of minced garlic
adequate of water

seasoning：
2 tablespoon of oyster sauce
2 tablespoon of soya sauce
dash of pepper
1 tablespoon of Shao Xing wine
pinch of sugar
1 teaspoon of dark soya sauce
（*I substitute those seasoning to my family taste）

Other Ingredients：
2 eggs，add in few drops of soya sauce & pepper, scrambled in advance, set aside.
1 stalk of spinach, stir fry with garlic in advance, set aside.
（You can substitute with other vegetables such as green mustard or salad vegetable )
1 bowl of steamed rice

Method：
1.Marinate the chicken with all the seasoning, chill in the fridge for at least half an hour.
2.Preheat a tablespoon of oil, saute garlic, add in chicken and keep stir frying for a minute.
3.Add in some water and bring it simmer until the chicken well cooked, off the heat.
4.Put the rice into a bowl or a bento container, lay the chicken, scramble eggs & spinach on the top of the rice. Served while it is hot.

♡自制猪肉香肠和汉堡肉 DIY Pork Sausage & Burger Patties♡

一份绞肉材料，两种做法，
大人小孩都爱吃*自制香肠和汉堡肉*，
初体验，卖相丑丑的，
最重要的是吃得安心又健康！
小孩们都说好香好好吃，呵呵~

食谱来自Jacelyn Lim, 感谢她的分享

材料：
猪绞肉 500克 （肥肉30%，瘦肉70%）
蒜末 1茶匙
盐 1茶匙
黑胡椒 1/2 茶匙
小茴香 （cumin seeds) 1/2 茶匙
芫荽粉 （coriander powder) 1/2 茶匙
辣椒粉 1/2 茶匙 （我以咖喱粉代替）
苹果醋 1/2 茶匙
糖 1/4 茶匙
红酒 1/2 大匙 （我以绍兴酒代替）
灯笼椒粉 (paprika powder) 1 大匙
橄榄油 1大匙
车打芝士 1大匙

用具：
烘焙纸 （我用铝箔纸 ）

香肠做法：
1.将所有材料混合均匀， 备用。
2.将混合好的绞肉放在每铝箔纸上，用手将铝箔纸卷起（想包糖果一样）再轻轻的将包好的绞肉分成一半，用手转成两截。

3.包好后，存入冰箱隔夜。（不是冷藏哦！）
4.第二天，取出，放入预热的烤箱，以180度烤十分钟。
5.十分钟后取出，撕掉铝箔纸，涂上少许牛油，送入烤炉再烤5分钟即可。
6.可搭配面包生菜一起享用。

汉堡肉做法：
1.将混合好的绞肉搓成球状，稍微压扁成肉饼。

2.存入冰箱隔夜，以便定型。
3.在平底锅内，倒入少许油，以中小火将肉饼煎成两面熟成金黄色即可。


Ingredients：
500g Minced Pork (30% fat, 70%lean meat）
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/2 teaspoon chilli flakes (I replace with curry powder)
1/2 teaspoon apple cider vinegar
1/4 teaspoon sugar
1/2 tablespoon red wine (I replace with cooking wine)
1 tablespoon paprika powder
1 tablespoon olive oil
1 tablespoon cheddar cheese

Tools：
Baking sheet  (I use aluminium foil）

DIY Pork Sausage Method：
1.Combine well all the ingredients, set aside.
2.Lay the ingredients on aluminium foil & roll up  (just like roll up a sweets), gently twist into half.
3.Chill in fridge over night. (not frozen)
4.Take out from the fridge on second day. Bake in preheat oven for 10 minutes under 180 celsius.
5.After 10 minutes, take out from the oven & remove the aluminium foil, spread some butter on it, and send it back into oven & continue bake for another 5 minutes.
6.Best serve with salad & bread.

Burger Patties Method：
1.Round the mixed ingredients into round, slightly press it into patty shape.
2.Chill in fridge over night.
3.Preheat some oil in non stick pan, pan fried the patties until golden brown color.