♡香炸尖不辣 Cempedak Goreng♡

周末下午茶来咯! 
家人最喜欢的*香炸尖不辣* 
好久都没吃了，今天就吃得过瘾呗♡！

材料:
尖不辣 1大个 （约70颗）
合隆厨师煎炸粉 1包(245g)
食油10汤匙
盐1/2茶匙
黄姜粉1/4茶匙
原味果子盐 （蓝色包装）1 小包 （约4克）
水适量

 

 

 

做法:
1.先将煎炸粉与食油拌均匀再慢慢的加入适量的水直到自己要的面糊农稠度,在搁置一旁让面糊休息15分钟。
2.准备一个小锅，倒入半锅油，热油。
3.等待油热当中，将果子盐拌入面糊中，再分次的加入尖不辣，让它充分沾上面糊，慢慢地放入油中，以中小火炸至金黄色，捞起沥干油。

4.趁热享用味道更佳！

Ingredients:
1 big cempedak （70pcs）
1 packet (245g) Hup Loong Frying Powder
10 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1 small blue packet (4g) Eno
adequate of water

Method:
1.Mix well the frying powder with cooking oil, following slowly add in water and combine well, set aside for 15 minutes.
(If you wish your batter more thicken, just pour in a bit of water, but if you wish your batter more watery, you may add more water, depend on your favourite. )
2.Prepare a pot, preheat half pot of cooking oil.
3.Meanwhile waiting for the oil hot, add in Eno into the batter, combine well. Add in cempedak and full coated with the batter. Slowy put into the pot, deep fry under medium heat until golden brown, drained and ready for served.

♡娘惹酱蒸魔鬼鱼 Steamed Stingray with Nyonya Sauce♡

雨天吃热腾腾的*娘惹酱蒸魔鬼鱼*
好开胃下饭~

材料：
(a)魔鬼鱼 1条 （约600克）
    洋葱 1/4个，切丝
    红辣椒 1/2 条，切丝
    九层塔叶 10片

(b)红辣椒 5条 (喜欢辣的可以多加）
     蒜头 3瓣， 切碎
     红葱头 3颗，切碎
     香茅 2支，取白色部份，切碎
     姜花 半支，切碎
     姜 1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.将魔鬼鱼洗净沥干水，然后在鱼身划两刀。
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.将魔鬼鱼放在蒸盘上，大火蒸十分钟。十分钟后，将炒好的娘惹酱淋在鱼身上，盖上锅盖再蒸多5分钟，撒上洋葱丝、辣椒丝和九层塔就可以趁热上桌了。




Ingredients：

(a)  1 piece of stingray (600g)
      1/4 onion, shredded
      1/2 red chilli, shredded
      10 pcs basil leaves

(b) 5chillies (you may add more if you like more spicy)
     3 cloves garlic, chopped
     3 shallots, chopped
     2 stalks lemon grass, take the bottom white color part, chopped
     1/2 stalk of ginger flower, chopped
     1 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.Washed the stingray, drained. Use a sharp knife to make a few cuts on the fish.
2.Blend the ingredients (b), set aside.
3.Preheat the wok, saute blended ingredients until fragrant. 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. Steam it for another 5 minutes. Sprinkle shredded onion, chilli & basil leaves. Best served with white rice while it is hot.

♡咖椰酥 Vs 咖哩马铃薯酥 Kaya Puff Vs Curry Puff♡

今日下午茶，*咖椰酥 Vs 咖哩酥*
宝贝们一个要吃甜的，另一个要吃辣的，
结果就做了两种陷料的酥饼，以满足他们的要求~
椰糖咖椰陷香甜，咖喱马铃薯香辣，
不知道您又喜欢哪一种呢？

材料：
酥皮10片(1包）

咖喱马铃薯 1小饭碗（预先炒好，待凉备用）
咖椰半罐
蛋黄1颗加1大匙牛奶，拌匀

做法：
1.把1片酥皮用杆子杆开，
2.舀1大匙咖椰放在酥皮上，或1大匙咖喱马铃薯，然后对折酥皮，用叉子压紧酥皮边封口，涂上蛋黄液。
3.预热炉后，以180°C烘至金黄色即可(20～30分钟)。
*温度与时间依各人的烤炉自行调整。

Ingredients：
10 pieces (1 packet) of puff pastry
1/2 bottle of kaya
1 small bowl of curry potatoes, cooked until soft in advanced
1 egg yolk &1 tablespoon milk，mixed well

Steps：
1. By using a rolling pin, roll out a piece of puff pastry and cut it into 2 pieces.
2. Add in 1 tablespoon of kaya on the puff pastry, or 1 tablespoon of curry potatoes. Fold it into rectangle shapes and seal the puff side by using a fork to prevent the fillings leak out, apply egg yolk on the top of the puff.
3. Preheat oven, bring it to bake for 20~30 minutes with 180°C until golden brown colour.

♡姜葱酱爆马友鱼 Crispy Ginger Threadfin aka Ma Yau Fish with Soya Sauce♡

简单又下饭的 *姜葱酱爆马友鱼*
先把马友鱼煎至皮脆肉嫩，
撒上姜丝香葱、再淋上熟酱油，
好香好香，大家一起开动啦！

材料：
马友鱼肉 2片，洗净后涂上少许盐巴，备用
文冬姜 1拇指大，洗净切丝
蒜末 1大匙
芫荽1小棵，洗净后切碎
红辣椒 1条，去籽洗净切丝

调味料：
李锦记鲜味生抽 2~3大匙

熟油 2大匙

做法：
1.预先将姜丝炸至金黄色酥脆，捞起备用，再把蒜末爆香至金黄色，捞起备用。
2.将马友鱼搽上少许薯粉然后煎至两面金黄色，上碟。
3.铺上炸好的姜丝、辣椒丝、芫荽与青葱。
4.锅内剩下两大匙熟油，快速加入生抽拌匀即可淋在马友鱼上，大功告成。

Ingredients：
2 pcs of Threadfin fish (ikan kurau), clean, sprinkle with some salt on it.
a thumb size of Bentong ginger, removed skin & shredded
1 tablespoon of minced garlic
1 stalk of coriander & scallion, chopped
1 red chilli, removed seeds, shredded
Seasoning：
2~3 tablespoon of Lee Kum Kee light soya sauce
2 tablespoon hot cooking oil

Method：
1.Fried shredded ginger and garlic separately until light brown or crispy, drained & set aside.
2.Coated the fish with some starch, fried the fish until golden brown, dish out.
3.Put the crispy shredded ginger, red chilli,chopped scallion & Coriander on the fish.
4.In the wok left 2 tablespoon of cooking oil (use the fried fish oil), pour in soya sauce & stir in quick, pour on the fish, served with porridge or rice.

♡酸甜黄梨炒猪皮 Sweet and Sour Pineapple with Pork Skin♡

更新 Updated~27/06/2018 

非常下饭的*酸甜黄梨炒猪皮*,
您是否也喜欢？

*酸甜黄梨炒猪皮*
酸酸甜甜的，很下饭的一道菜。
今天就来回味一下，妈妈那熟悉的味道~

材料：
黄梨 半个， 去皮切小块
猪皮 2大片，预先用热水汆烫至软后沥干，切小片

红辣椒 2条，去籽切碎
蒜头4~5瓣，剁碎
文冬姜 2寸， 剁碎
瘦肉片 半小饭碗，用少许酱油和胡椒粉腌制
水适量

调味料：
辣椒酱 1大匙
番茄酱 2~3大匙
酱油适量
糖少许

做法：
1.爆香蒜头，姜茸，辣椒碎，炒至出味，加入肉片翻炒一下再加入黄梨翻炒。
2.加入适量的水拌匀。待滚后，加入猪皮及所有的调味料让它焖煮十分钟至猪皮变软，酱汁浓稠就可熄火上碟了。

Ingredients：
1/2 pineapple, cut into small pieces
2 big pieces pork skin, boiled with hot water in advanced, drained and cut in small pieces
2 red chillies，chopped
4~5 cloves garlic, chopped
2 inches Bentong ginger, chopped
1/2 rice bowl of sliced lean meat, marinate with soya sauce and pepper
adequate of water

Seasoning：
1 tablespoon chilli sauce
2~3 tablespoon ketchup
1 tablespoon soya sauce
pinch of sugar

Steps：
1. Saute garlic, chopped ginger, chillies until fragrant, add in sliced lean meat stir fry for while following with pineapple stir fry well.
2. Add in adequate water mix well. Bring it to boil, add in pork skin let it simmer for about 10 minutes until the pork skin more softer and gravy more thicken.

♡咖喱鸡 Curry Chicken♡

~更新 Updated 10.5.18~

今晚晚餐~ 
来道应景的*咖喱鸡*
来庆祝一下大马成功变天吧！

宝贝想吃很久的*咖喱鸡*~
趁着假期比较有空就满足他的味蕾，
自制的新鲜咖喱料，
再搭配我与家人最爱的咖喱粉，
好香好味道~！

材料：
全鸡腿 5支，洗净斩成块
马铃薯 8个，去皮洗净切成块状
水 适量
浓椰浆 150克（也可以用生奶代替）
咖喱叶 1小把（我没加，因为买不到）

鸡肉腌料：
盐巴 少许
黄姜粉 1茶匙
渔翁牌肉类咖喱粉 3大匙

咖喱材料：
辣椒干 10~15条，用热水浸软，去籽洗净，切碎
辣椒糊 1~2大匙 （怕太辣可以不加）
小红葱 10颗，切碎
大红葱 1大颗，切碎
香茅 2支，去白色部份，切碎
石古仔 (buah keras) 3颗，洗净然后拍碎

渔翁牌肉类咖喱粉 1包
（以上全部材料用电动搅拌机，捣烂备用）

调味料:
盐巴 适量

做法：
1.将鸡肉与腌料混合均匀，存入冰箱腌制半小时。
2.热油，将马铃薯预先过油炸至金黄色，捞起沥干油备用。
3.倒入腌制好的鸡肉块过油炸至鸡肉块6~7分熟，捞起备用。
4.爆香捣烂的咖喱材料，炒至出油。再把鸡肉块倒入快速翻炒。
5.加入适量的清水，盖上锅盖让它焖煮5分钟。
6.加入马铃薯块拌均匀，以中火再焖煮15~20分钟或直到鸡肉熟和马铃薯变软。
7.倒入椰浆和调味料，让它滚一分钟即可熄火。
8.咖喱鸡可以搭配白饭、白面包或汆烫好的米粉一起享用。

Ingredients：
5 pcs whole chicken leg, washed & cut into medium size
8 potatoes, removed skin, cut into pieces去皮洗净切成块状
adequate of water
150g thick coconut milk (Can replace with evaporated milk)
1 small stalk of curry leaves (I didn't put because can't get it)

Marinate ingredients：
salt to taste
1 teaspoon turmeric powder
3 tablespoon Meat curry Powder

Curry Paste Ingredients：
10~15 dried chillied, soaked with hot water until soft, removed seeds & cut into small pieces
1~2 tablespoon chilli boh （optional）
10 shallots, chopped
1 big red oinon, chopped
2 sticks of lemon grass, take the white portion, chopped
3 candlenuts (buah keras), mashed
1 packet of meat curry powder
（Blend all the ingredients until fine）

Seasoning:
salt to taste

Method：
1.Mix the chicken with marinate ingredients, chill in fridge for half and hour.
2.Preheat oil, fried the potatoes until golden brown, drained and set aside.
3.Fried the chicken in advance until 60~70% cook, drained and set aside.
4.Saute blended curry paste until oil separated, add in chicken and stir fry quickly.
5.Add in adequate of water, close with lid and bring it to boil for 5 minutes.
6.Add in potatoes, simmer under medium heat for 15~20 minutes or until chicken & potatoes well cooked.
7.Add in coconut milk & salt, bring it to cook another minute, off the heat.
8.Best served in hot with white rice, bread or Blanch white bee hoon.