♡脆皮椒盐烧肉 Crispy Spiced Roasted Pork♡

Updated 更新~ 31/12/2018
欢送2018，今晚烤块*脆皮椒盐烧肉*来吃，
迎接2019的到来~

一次过用两公斤的半肥瘦花肉
做了咔嚓咔嚓诱人的*脆皮椒盐烧肉*
再搭配自制的新鲜辣椒，
满足远方到来的亲人和家人的味蕾！

这次的烧肉的味道是我要的口味，食谱来自~Beehoon Chua 小小厨房记
烧肉烘烤做法参考~冰の舌尖上的食谱

脆皮椒盐烧肉材料：
花肉 2公斤

铝箔纸 2张

调味料：
盐 适量 （我大概用了 1 1/2茶匙，自己自行拿捏，不同牌子的盐巴咸度不一样）
糖 1/2茶匙
五香粉 1/2大匙
胡椒粉 1茶匙
鸡精粉 1/2茶匙
（将所有调味料放入搅拌机稍微打幼，备用）

烘烤材料：
白醋 1大匙

做法：
1.将花肉洗净，用厨房纸充份抹干水份， 在肉的部份切几刀以便腌制时更入味。
2.把打幼的调味料抹在肉的部份，充份按摩十五分钟。
3.用铝箔纸将花肉包上（除了皮部份）。皮的部份需露出以便存入冰箱风干。
4.放入冰箱上层冷藏3天。这方法可以让皮上的水份完全吸干，烘烤的时候皮才会卜卜脆。
5.待第4天，将花肉取出，室内回温。
6.将白醋涂在皮面上，拿掉铝箔纸，然后将肉放在铁架上，肉部份朝上，皮面下。











7.烤炉底部放个已铺上铝箔纸的烤盘，在烤肉时，多余的油脂会滴在烤盘上，不会直接弄脏烤箱。

8.预热烤炉，放入烤箱中层，以230摄氏烤25分钟。将花肉取出，这时将它反过来，皮面朝上，再送进烤箱上层，以200摄氏烤25~30分钟或至皮面完全烤脆（成金黄色泡泡）即可。
9.将烧肉取出，待凉后即可刮掉皮面烤焦（如果有）的部份，斩块上碟。
*烘烤的温度与时间只供参考

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辣椒沾酱材料：
红辣椒 10条，浸泡十分钟后，去籽洗净，切段
蒜头 1大颗，去依
文冬姜 1拇指大，去皮切碎
桔子汁 1茶匙
盐 适量
味精 少许

做法：
1.将以上材料用研钵了捣烂后加入桔子汁和调味料拌均匀即可。

Crispy Spiced Roasted Pork Ingredients：
2kg pork belly
2 pieces of aluminium foil

Seasoning：
1 1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 tablespoon of five spice powder
1 teaspoon of pepper
1/2 teaspoon of chicken powder
（blend all the seasoning in advanced）

Baking Ingredients：
1 tablespoon of vinegar

Method：
1.Wash & dry the pork belly with kitchen towel, slightly cut few cuts on the  the pork meat,
2.Apply seasoning on the meat. Fully massage for 15 minutes.
3.Use a piece of aluminium foil to wrap and cover the meat part except skin part. The skin must expose out for easy to dry in the fridge.
4.Freeze in the fridge for 3 days. This method can easily make the skin texture more crispy after roasted.
5.Take out the meat from the fridge on 4th days, put it in the room temperature.
6.Spread some vinegar on the pork skin. Removed aluminium foil, put the meat on the roasting rack, the meat part facing top, the skin part facing down.
7.At the bottom of the oven, put a tray with foil paper. It may prevent the extra oil mess up the bottom of the oven during roasting.
8.Preheat oven, put in the meat on the second layer in the oven, roast for 25 minutes under 230 celsius. After 25 minutes, bring it out, flip the meat to bottom and the skin is facing up. Put it back to the top layer in the oven.Roast it again for 25~30 minutes under 200 celsius or until the skin golden brown.
9.Take out the roasted pork out and bring it to cool. srcathed out the charred part on the skin, sliced it and it is ready to serve with homemade chillies.
*Roasted time and temperature is for reference only.

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Homemade Chillies Ingredients：
10 red chillies, removed seed, washed & cut into section
1 big garlic, chopped
1 thumb Bentong ginger, removed skin & chopped
1 teaspoon of calamansi lime juice
pinch of salt & ajinomoto

Method：
1.Grinding all the ingredients until fine, add in seasoning and lime juice mix well.

♡参巴炸蛋 Sambal Telur♡

今晚简易晚餐吃*参巴炸蛋*
水煮蛋预先炸至蛋白外皮金黄色，
再搭配辣椒一起煮，
宝贝们今晚又加饭啦！

材料：
水煮蛋 6个
小红葱 5颗
蒜头 5瓣
红番茄 (中型）2个
辣椒糊 2大匙
食油 3大匙
水 80克

调味料：
盐 适量
糖 适量

做法：
1.将小红葱、蒜头、辣椒糊和红番茄用搅拌机捣烂，备用。
2.预先将水煮蛋炸至金黄色，备用。
3.热3大匙食油，倒入已捣烂的辣椒糊（步骤 1）， 不停地翻炒至出油约10~15分钟。
4.加入少许水和调味料，翻炒均匀。
5.加入鸡蛋，翻炒至辣椒稍微浓稠即可熄火，上碟。

Ingredients：
6 hard boiled egg
5 shallots
5 cloves garlic
2 medium size tomato
2 tablespoon chilli boh
3 tablespoon of cooking oil
80g water

Seasoning：
salt & sugar to taste

Method：
1. Blend the shallots, garlic & tomato until fine, set aside.
2. Deep fry the eggs until golden brown, drained and set aside.
3. Preheat 3 tablespoon of cooking oil, saute the blended ingredients (step 1) until the oil separated for about 10~15 minutes.
4. Add in some water & seasoning, stir well.
5. Add in fried hard boiled eggs, stir until the sambal is thickened and well mixed, off the heat.

♡咸鱼炒米粉 Salted Fish Fried Beehoon♡

大家早安，
今日简易早餐~*咸鱼炒米粉*
^^呷饱饱才有力气开始美丽的一天 ^^

材料：
米粉 100克，浸软后沥干备用
古楼咸鱼 1小块约30克，预先煎香再压碎，备用
豆芽 1碗
蒜末 2大匙
红辣椒 1条，去籽切丝
萝卜丝 2大匙
青葱 1小棵，洗净切粒
鸡蛋 2颗，打散
水 80克

调味料：
蚝油 3大匙
鸡粉 1/2茶匙
胡椒粉 少许
鱼露 1茶匙
黑酱油 1大匙

做法：
1.热锅，倒入适量的油，将鸡蛋炒熟，备用。
2.锅内再倒入少许油，爆香蒜末倒入萝卜丝翻炒片刻，倒入少许水再下调味料。
3.待滚后，加入豆芽和米粉，不停翻炒至熟后再将炒熟的鸡蛋和咸鱼倒入拌均匀，即可熄火。
4.将米粉舀入盘子，撒上辣椒丝和青葱即可趁热享用。

Ingredients：
100g beehoon, soak until soft, drain & set aside
1 pc of Kurau salted fish (about30g), pan-fried until fragrant in advance, mashed
1 bowl of bean sprouts
2 tbsp minced garlic
1 red chilli, remove seeds & shredded
2 tbsp shredded carrot
1 small stalk of scallion, chopped
2 beaten eggs
80g of water

Seasoning：
3tbsp oyster sauce
1/2 tsp chicken powder
dashes of pepper
1 tsp fish sauce
1 tbsp of dark soya sauce

Method：
1. Preheat the wok, pour in some oil, fried the eggs until cook, transfer on a plate, set aside.
2. Pour in some oil in the wok again, saute minced garlic until fragrant, add in shredded carrot. Following add in some water & seasoning.
3. Bring it to boil, add in bean sprouts & beehoon, keep stirfry until well cooked. Add in eggs & fried salted fish & mix well, off the heat.
4. Transfer the fried beehoon on a plate. Garnish with red chilli & scallion & ready to serve.

♡鲜橙戚风 Orange Chiffon♡

好久都没烘焙蛋糕了~
今天就烘了*鲜橙戚风*做茶点，
宝贝们都说好清香好好吃！

材料：
(a)蛋黄 7颗
    鲜橙汁 80克
    食油 55克
    盐 1/4茶匙
    橙皮 1大匙
    特幼粉 90克，过筛

(b)蛋白 7颗
     幼糖 60克
     柠檬汁 1大匙

做法：
1.将材料(a)混合均匀，备用。
2.用电动打蛋器将蛋白打发，分次加入幼糖和柠檬汁打发成双倍，打发至湿性发泡，蛋白面
   糊拿起来尾端弯形，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.倒入圆模里，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160°C 烤约40~45分钟。
6.蛋糕烤好后，将它取出倒扣，待凉后再脱模。
**烤炉温度及时间依各自烤炉自行调整。


Ingredients

(a)7 egg yolks
    80g fresh orange juice
    55g cooking oil
    1/4 tsp salt
    1 tbsp orange zest
    90g superfine flour, sieved

(b)7 egg whites
     60g castor sugar
     1 tbsp lemon juice


Method:
1. Whisk all the ingredients (1), set aside.
2. With another big bowl, add in ingredients (2)~ egg white and sugar (with 2~3 batches) & lemon juice, whip it with medium speed until peaks form.
3. Add 1/3 of egg whites (step 2) to the batter (step 1). Use a spatula to fold in and slowly mix it well. Pour gradually the mixture into remain egg whites, repeat the step, fold in again with the spatula until well mixed.
4. Pour the mixture into chiffon mould, drop the mould onto the counter 3~4 times. This will force the air in the mixture to come to the surface.
5. Bake it under preheat oven 160 Celsius for 40~45 minutes.
6. Bring the cake cool upside down in its mould. Stick the chiffon mould on a tall heavy bottle and let cool before removing the mould.
**Temperature & time for bake is for reference only

♡蕉叶香辣虾米糯米卷。 蕉叶鱼肉糯米卷 Pulut Panggang Rempah Udang Vs Pulut Panggang Isi Ikan♡

我和孩子是糯米控，
宝贝们想吃*蕉叶香辣虾米糯米卷*
但是我比较想吃家乡的马来式* 蕉叶鱼肉糯米卷*
所以就一起做了两种口味的糯米卷咯！
不知您又喜欢哪一种呢？

鱼肉椰丝材料：
(A)甘望鱼 3条 （中型）
      盐巴 少许
      阿叁皮 2片

(B)小红葱 5颗，剁碎
      姜 1/2寸，切丝
      Halba 1茶匙
      新鲜椰丝 100克
      椰浆 4大匙
      适量的盐巴和糖调味

做法：
1.锅里倒入适量的水，煮开后放入材料(A)~甘望鱼、阿叁片和盐巴。10分钟后，熄火将鱼捞起，沥干待冷后去骨取鱼肉。
2. 用研杵将鱼肉捣碎，备用。
3. 锅内倒入少许油，爆香剁碎的小红葱、姜丝和halba。加入椰丝以中小火翻炒2分钟，然后再加入椰浆鱼肉和调味料继续不停地翻炒至干身即可熄火，上碟备用。

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虾米椰丝材料：
(A)虾米 80克,洗净浸软
     辣椒干 5条，浸软后切段去籽
     红辣椒 2条，去籽切段
     小红葱 5颗，剁碎
     蒜头 3瓣， 剁碎
(B)姜 1/2 寸，切丝
     新鲜椰丝 100克
     芫荽粉 1茶匙
     椰浆 4大匙
     适量的盐巴和糖调味

做法：
1.将材料(A)用搅拌机捣碎，备用。
2.锅内热油，爆香捣烂的材料。加入椰丝以中小火翻炒2分钟，然后再加入椰浆和调味料继续不停地翻炒至干身即可熄火，上碟备用。

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糯米饭材料：
糯米 500克，洗净浸泡至少4小时后沥干备用
椰浆 200毫升
盐 适量
糖 少许

香蕉叶 20张 ，修剪成18cm x15cm，洗净用烧水汆烫至软

做法：
1.将浸泡软的糯米放入整盘里，大火蒸20分钟。
2.20分钟后，加入椰浆、盐和糖拌均匀再放入锅内继续蒸20分钟即可熄火，取出待用。
3.将一片香蕉叶铺在桌上，舀2大匙糯米铺平在香蕉叶上，再铺上1大匙虾米椰丝/鱼肉椰丝，用手紧压后卷起。香蕉叶的两端用牙签或钉书

钉起来。如果旁边有过长的香蕉叶，可用剪刀修饰。
4.预热烤炉，将糯米饭卷排烤盘上以180摄氏，烤8~10分钟，再取出反面继续烤8~10分钟或直到两面微焦色，即可上桌。
**您也可以用平底锅或火炭来烧烤糯米卷，味道更香！

Fish Floss with Grated Coconut Filling：
(A) 3 medium size mackerel / kembung fish
       pinch of salt
       2 slices of dried tamarind

(B) 5 shallots, minced
      1/2 inch ginger, shredded
      1 teaspoon Halba (fenugreek)
      100g fresh grated coconut
      4 tablespoon coconut milk
      Salt & sugar to taste

Method：
1. Boil a pot of water, add in ingredients (A), bring it to cook for 10 minutes. Off the heat & transfer the fish into a plate. Once the fish is cool, remove the bones.
2. Mashed the fish meat with mortar & pestle, set aside.
3. In a wok, preheat some oil, saute minced shallots, shredded ginger & halba until fragrant. Add in grated coconut and stir fry well for 2 minutes. Following add in coconut milk& seasoning & continue to stir-fry until it dry, off the heat. Transfer the fish floss into a bowl & set aside.
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Dried Shrimps Floss with Grated Coconut Filling：
(A) 80g dried shrimps, wash & soak until soft
      5 dried chillies, soak until soft, remove seeds
      2 red chillies, remove seeds & cut into section
      5 shallots, minced
      3 cloves of garlic, minced
(B) 1/2  inch ginger, shredded
       100g fresh grated coconut
       1 teaspoon coriander powder
       4 tablespoon coconut milk
       Salt & sugar to taste

Method：
1. Blend all the ingredients.
2. Preheat a wok with some oil, saute blended ingredients until fragrant.
3. Add in grated coconut and stir fry well for 2 minutes. Following add in coconut milk& seasoning & continue to stir-fry until it dry, off the heat. Transfer the floss into a bowl & set aside.
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Glutinous Rice Ingredients：
500g glutinous rice, wash & soak at least 4 hours, drain
200ml coconut milk
salt & sugar to taste

20pcs Banana leaves (cut into 18cm x15cm), blanch with hot water until soft, set aside.               
Method：
1. Put the glutinous rice into a steam tray, steam under high heat for 20minutes.
2. After 20, take out the glutinous rice, pour in coconut milk and add in salt & sugar, combine well. Steam for another 20 minutes.
3. Lay a piece of banana leaf on the table, spoon in 2 tablespoons glutinous rice on it, following with a spoon of the fillings. fold in the banana leaf and press it

tight & roll it up into a cylinder form. Secure the end with toothpicks or staples.
4. Preheat the oven under 180 Celsius, lay the glutinous rice rolls on the baking tray, grill it for 8~10 minutes. After 10 minutes take out from the oven & flip another side & continue to grill for another 8~10 minutes. Ready to serve in hot.
**you can grill the glutinous rice in a pan or under charcoal.

♡咸蛋金瓜 Salted Egg Pumpkin♡

#丢回 #throwback
昨晚万圣节的应景料理~*咸蛋炸金瓜*
咸香酥脆好吃得不要不要的~！

材料：
(A)金瓜 300克，去皮切薄片
     咸蛋黄 3颗，预先蒸熟，压碎备用
     蒜头 2大匙
     牛油 3大匙
     咖喱叶 1小碗
(B)自发面粉 150克
     盐巴少许
    食油 3大匙
    水 适量

调味料：
盐 1/4茶匙
糖 1/2 茶匙
鸡精粉 1/2 茶匙

做法：
1.将(B)材料混合均匀成面糊，备用。
2.预热食油，切片金瓜沾上面糊，以中火炸至金黄色，捞起沥干备用。

3.预热牛油，爆香蒜头和咖喱叶后加入压碎的咸蛋黄，翻炒至起泡泡。
4.倒入已炸好的金瓜片，快速翻炒均匀，熄火上碟。

Ingredients：
(A)300g Pumpkin, remove skin, slice
     3 pcs salted egg yolk, steam in advance & mash
     2 tablespoon minced garlic
     3 tablespoon butter
     1 small bowl of curry leaves
(B) 150g self-raising flour
      dash of salt
      3 tablespoon of oil
      adequate of water

Seasoning：
1/4 teaspoon of salt
1/2 teaspoon of sugar
1/2 teaspoon of chicken powder

Mehtod：
1. Mix all the ingredients (B) until it forms to a batter, set aside.
2. Preheat cooking oil, coated sliced pumpkin with the batter, deep fry until golden brown under medium heat. Drain & set aside.
3. Preheat another wok with butter, saute minced garlic, curry powder & salted egg yolk, stir-fry until bubbles form.
4. Pour in the fried pumpkin and mix well in quick. Transfer it on a plate.

♡炸香蕉球 Cecodok Pisang @ Jemput-jemput Pisang♡

为宝贝们准备的下午茶*炸香蕉球*，

吃饱饱继续为考试加油！

材料：

香蕉8条 

面粉 1杯

糖 2大匙

盐巴 1/4茶匙

苏打粉 1/2茶匙

牛油 1大匙

做法：

1.将香蕉压烂后加入牛油、糖、盐和苏打粉一起混合均匀。然后再分次加入面粉，搅拌至无颗粒。让面糊休息15分钟。

2.锅内热油后，用汤匙一汤匙一汤匙的将面糊舀入热油中，以中小火炸至金黄色即可。

*这是食谱全程没加入水哦！

Ingredients：

8 pcs of banana 

1 cup flour

2 tablespoon sugar

1/4 teaspoon salt

1/2 teaspoon soda bicarbonate

1 tablespoon butter

Method：

1. Mash the banana, following mix with sugar, butter, salt & soda bicarbonate. Add in the flour gradually and combine well. Bring it to rest for 15 minutes.

2. Preheat cooking oil, spoon in the mixture into the hot oil, fry until golden brown under medium-low heat.

♡柠檬素香酥鸡 Vegetarian Roasted Chicken with Lemon Sauce♡

周六无肉晚餐，
来份酸甜、柠檬清香的*柠檬素香酥鸡*，
大家一起来开动咯！

材料：
素香酥鸡 1包

萝卜丝 2大匙
黄瓜丝 2大匙

柠檬酱汁：
柠檬 1/2 个,取汁
柠檬皮 1/2茶匙
鲜橙 1个，取汁
橙皮 1/2茶匙
糖 适量
水 50克
玉米粉 1大匙+ 1大匙水（勾芡用）

做法：
1.锅内热油，将素香酥鸡炸至金黄色，捞起备用。

2.将萝卜丝和黄瓜丝摆在碟子上，备用。
3.将柠檬汁、橙汁和水煮滚，加入糖、橙皮和柠檬皮，再滚一下。
4.熄火前，勾芡，酱汁煮至浓稠。将香酥鸡倒入快速翻炒拌均匀即可上碟。

Ingredients：
1 packet of vegetarian roasted chicken
2 tablespoon of shredded carrot
2 tablespoon of cucumber

Lemon sauce：
1/2  lemon, juice
1/2  teaspoon lemon zest
1 fresh orange, juice
1/2 teaspoon orange zest
sugar to taste
50g water
1 tablespoon cornstarch, dilute 1 tablespoon water

Method：
1. Preheat cooking oil, deep fried the vegetarian roasted chicken until golden brown, drain & set              aside.
2. Plating with shredded carrot & cucumber, set aside.
3. Pour in lemon juice, orange juice & water and bring it to cook, following add in sugar, orange zest      & lemon zest.
4. Thicken the sauce with cornstarch. Pour in the fried roasted chicken and stir well in quick.
    Transfer it on the plate.

♡番茄鸡 Ayam Masak Merah♡

想吃很久了的~*番茄红鸡 Ayam Masak Merah*
今天终于忍不住动手煮，
周五晚餐就一起来享用呗~！

食谱参考于Guai Shushu, 再次感谢Kenneth Goh 无私的分享~感恩^^

番茄鸡 Ayam Masak Merah
材料:
全鸡腿 4支，斩块
番茄膏 (Tomato puree) 1罐
番茄酱 1/2 饭碗
番茄 2大个，切成小丁
辣椒糊 (chilli boh) 2大匙(可以用10条辣椒干，浸软与其它材料一起打烂)
香茅 1支， 去白色部分，切碎
姜 3公分，切碎
小葱头 10颗，切碎
蒜头 5瓣，切碎
大洋葱 1个， 切碎
食油 3大匙
椰浆适量 （我没加）

调味料：
适量的盐巴和糖
做法：
1. 将葱头，洋葱，姜，香茅放入搅拌机加入少许水打烂。
2. 准备一个小锅，热油后将打烂的材料炒至出味。
3. 加入辣椒糊，番茄膏，番茄酱和番茄丁一起翻炒均匀，让它滚一下。
4. 加入鸡肉块，不停地翻炒避免锅底烧焦，直到酱汁收干，过程约30分钟。
(如果真的太干了，只需加一点水即可，因为鸡肉本身煮熟后会出肉汁。如果水份加太多，那烹煮的时间就要长一些了）。
5.加入适量的盐巴和糖，翻炒均匀熄火，再盖锅盖让它在锅里15分钟或半小时后再上碟享用。
6.番茄鸡可搭配蓝花饭一起享用。

Ayam Masak Merah
Ingredients:
4 whole leg chicken, cut into medium pieces
1 can of Tomato puree
1/2 rice bowl tomato sauce
2 big tomato, dice
2 tablespoon chilli boh (you can replace with 10 pcs dried chillies, soak until soft & blend)
1 stick of lemongrass, take the white portion, chopped
3cm ginger, chopped
10 shallot, chopped
5 garlic, chopped
1 big onion, chopped
3 tablespoon cooking oil
coconut milk (optional)

Seasoning：
salt & sugar to taste

Method：
1. Blend the shallot, onion, ginger, lemongrass until fine.
2. Preheat the pot with some oil, pour in the blended ingredients saute until fragrant.
3. Add in chilli boh, tomato puree, tomato sauce & diced tomato, stir fry well & bring it to cook for few minutes.
4. Add in chicken, continue to stir-fry until the chicken fully absorb the tomato gravy under medium heat. It takes about 30 minutes.
(If the gravy too thicken, you may add a bit of water)
5. Add in some salt & sugar to taste, stir-fry well and off the heat. Cover with a lid，left the chicken in the pot for 15 ~30 minutes.
6. Serve the ayam masak merah with blue peas rice.