♡香煎三文鱼 Pan Fry Salmon Fish♡

周一无饭简易晚餐，

*香煎三文鱼*

新鲜的三文鱼好鲜甜，只下少许盐巴和黑胡椒，

再搭配牛油炒西兰花和玉米，

健康晚餐吃得开心♡♡♡

香煎三文鱼材料：

三文鱼 1块（约300克）

盐巴 少许

黑胡椒粉 少许

做法：

1.将三文鱼洗净，用厨房纸吸干水份，撒上盐巴和黑胡椒，备用。

2.预热平底锅，倒入1大匙食油，将三文鱼放入锅内，以中小火慢煎至三文鱼皮酥脆及鱼肉两面金黄色即可上碟。

*其实三文鱼煎至8分熟就可以上碟了，但是我比较喜欢肉质煎至较干身的口感。

*三文鱼本身有油，煎的时候会出油，所以不必加太多油去煎。煎好后平底锅里剩余的油别倒掉，保留来炒西兰花和玉米。

蒜香牛油炒西兰花和玉米材料：

西兰花 1棵，切小朵后洗净

玉米 1条，切块

红萝卜 1条，去皮切滚状

蒜末 1大匙

牛油 1大匙

盐巴 少许

鸡粉 少许

胡椒粉少许

做法：

1.准备一小锅水，待滚后放入玉米和萝卜，煮约3分钟，捞起沥干备用。

2.预热刚才煎鱼的油，加入1大匙的牛油，待溶化后爆香蒜末，加入少许盐巴、胡椒粉和鸡粉

3.倒入西兰花快速翻炒至熟，期间可以加入少许的热水。最后加入已煮熟的玉米和红萝卜，拌均匀即可上碟。

Pan Fry Salmon Fish Ingredients:

1 Piece of SAlmon Fish（300g）

pinch of salt 

pinch of black pepper

Method：

1.Washed & clean the salmon fish, use kitchen towel to dry up the fish, sprinkle some salt & black pepper on the salmon, set aside.

2.Preheat a pan with a tablespoon of oil, pan fry the salmon under medium low heat until the skin is crispy & the fish meat golden brown, dish it on a plate.

*You can pan fry the salmon fish until 80% cook, but I love the fish meat 100% cook texture.

*Reserve the remain oil for stir fry broccoli & sweet corns.

Pan Fry Salmon Fish Vs Stir Fry Broccoli & Sweet Corns with Butter：

1 piece of broccoli,cut into medium pieces, washed & drained

1 sweer corn, chunk into medium pieces

1 carrot, removed skin & rollcut

1 tablespoon of minced garlic

1 tablespoon of butter

salt to taste

chicken powder to taste

dash of pepper

Method：

1.Prepare a small pot water, bring it to boil, cook the sweet corns & carrots for about 3 minutes. Drained & set aside.

2.Preheat the remain oil from pan fry salmon, add in butter. Once the butter melt, saute garlic until fragrance. Add in seasoning.

3.Pour in broccoli, stir fry in quick, you can add in some hot water. Stir fry until the broccoli become soft. Pour in the sweet corns & carrots, sitr & mix well.

♡古早味煎面粉糕 Traditional Fried Mee Hoon Kuih @ Traditional Chinese Crepes♡

小时候妈妈常做*古早味煎面粉糕*给我们当早餐，
简单材料足以做出一份香气的面粉糕，
今早轮到我为妈妈准备这浓浓记忆的早餐，
一起来回味小时候的味道~

材料：
(a)面粉 200克
     砂糖 80克
     鸡蛋 1个
     食油 1大匙
     水 220~250毫升
  （将以上材料搅拌均匀）
(b)牛油 适量

做法：
1.预热平底锅，涂上少许牛油。
2.待平底锅热后，将火候调至中小火，舀入一勺面糊，用勺子摊开面糊。
3.待面糊定型后再翻面，将它煎至两面微金色即可。
*砂糖的份量可依自己喜欢的甜度自行拿捏
*如果喜欢较厚口感的面粉糕，水份量可以自行减少，这样调处来得面糊较浓稠。相反的，如果喜欢较薄的口感可以多加一点水，这样面糊会比较稀。

Ingredients：
(a)200g flour
    80g sugar
    1 egg
    1 tablespoon of cooking oil
    220~250ml water
   (combine and mix well all the ingredients above)
(b)some butter for greasing

Method：
1.Preheat a pan, grease with some butter.
2.Pour in a scoop of the batter once the pan is hot, spread the batter with the back of spatula to smooth into a big circle shape., pan fry under medium low heat.
3.Let the batter cook for a minute. Flip the crepe to another side once the batter slightly turn in golden color. Continue to pan fry until both side have turned into slightly golden.
*If you wish to have less sweetness, you may reduce the sugar.
*If you love the thickness texture of the crepes, you can reduce the water in the batter. But if you wish to have thin texture of the crepes, then you need to add in more water into the batter.

♡玉米肉骨汤 Sweet Corn Pork Ribs Soup♡

炎热天气没胃口吃饭，
来碗清甜营养又无调味料和味精的*玉米肉骨汤*
简单材料也能煮出营养的一餐！

材料：
玉米 2条，洗净切块
红萝卜 2条，去皮洗净后切滚状
洋葱 2个， 去皮切块
肉骨 400克，预先用滚水汆烫
热水 1000毫升

做法：
1.将热水倒入电子砂煲里，以大火煮滚。
2.将全部材料放入，以大火煮开后在调制自动模式，让它慢火煮1~11/2小时即可。

Ingredients：
2 pcs sweet corns, washed & cut into medium pieces
2 sticks of carrots, removed skin & cut into pieces
2 big onions, cut into 4 pieces
400g of pork ribs, blanch with boiled water in advance
1000ml hot water

Method：
1.Pour the hot water into slow cooker, turn into high heat to boil the water.
2.Once the water is boiled, add in all the ingredients. Turn the mode into auto mode when it is boiled.Bring it to cook slowly for about 1~1 1/2 hours.

♡简易杂菜咖喱 Vegetarian Curry♡

今晚简易晚餐*简易杂菜咖喱*
采用了好友炒好的咖喱湿料，
再加入新鲜蔬菜、豆卜和豆支，
豆卜充分吸收咖喱汁，放入嘴里嚼时满口都是咖喱汁，
连宝贝们都说好好吃哦！

材料：
即便咖喱湿料 300克
椰浆 1盒 (250克)
包菜 6大片， 洗净，一片切成3片
长豆 6~7条，洗净切段
豆卜 10个，预先用热水汆烫，洗净再挤出水份，沥干切片
豆支 5支，切成段后过水
水 400~500毫升

调味料：
盐巴 适量
酱油 少许
味精 少许

做法：
1.倒入2大匙食油，加入即便咖喱湿料，翻炒至出味。
2.倒入水与咖喱湿料混合均匀，以中火让它滚开。
3.加入豆卜和豆支焖煮十分钟后再加入其它蔬菜~包菜和长豆 。                                                      4.加入调味料和椰浆，再煮5分钟，即可熄火。
5.舀入大碗中，搭配兰花椰浆饭趁热享用，味道更佳。

Ingredients：
300g instant curry paste
1 box  (250g)coconut milk
6 big pieces cabbages, washed & drain, each pieced cut into 3 medium pieces
6~7 long beans, washed & cut into section
10 pieces of  tao pok, blanched with hot water, squeeze out the remain water, sliced
5 sticks of bean curd stick, cut into section, washed & drained
400~500g water

Seasoning：
salt to taste
soy sauce to taste
ajinomoto to taste

Method：
1.Preaheat 2 tablespoon of oil, saute the curry paste until u can smell the fragrant .
2.Pour in water and mix well with the curry paste. Bring it to boil.
3.Add in tao pok, bean curd sticks, bring it to cook for 10 minutes. Following add in cabbages & long beans.                                                 
4.Add in seasoning & coconut milk, cook for another 5 minutes, off the heat.
5.Best served with hot blue pea rice.