♡蒜香炒菜胆 Stir Fry Brussels Sprouts with Garlic♡

就是喜欢青青脆脆的菜肴，
*蒜香炒菜胆*~

材料：
菜胆 8颗，拨开一片片洗净沥干
蒜末 2大匙

调味料：
盐 适量
鸡粉 少许
绍兴酒 1大匙

1.爆香蒜末，加入菜胆、盐和鸡粉，大火快速翻炒3分钟。
2.加入绍兴酒翻炒均匀即可上碟。

Ingredients：
8 pcs of brussel sprouts, peel out & wash with tape water piece by piece,drain
2 tablespoon of minced garlic

Seasoning：
salt to taste
pinch of chicken powder
1 tablespoon of shao xing wine

1.Saute minced garlic until fragrant, add in brussel sprouts, salt & chicken powder, stir fry in quick for a bout 3 minutes under high heat.
2.Add in shao xing wine stir well before transfer on a plate.

♡马铃薯焖饭 Stewed Potatoes Rice♡

轻轻松松电饭锅料理，
*马铃薯焖饭*
简单食材，省时省力，
适合忙碌的妈妈和上班族，
不妨来试一试呗！

材料：
白米 2杯，洗净沥干水份
马铃薯 5大个，去皮洗净切丁
小红葱 6颗，切碎
虾米 2大匙，浸软后沥干切碎
五花肉 250克，预先汆汤至熟后切片
江鱼仔 1把，洗净沥干备用
葱花 2大匙
水 适量

调味料：
冬菇蚝油 3大匙
盐巴 适量
鸡粉 少许
胡椒粉 少许
绍兴酒 2大匙


做法：
1.热锅倒入适量的油，先将江鱼仔炸至酥脆，捞起备用。

2.用刚才爆香江鱼仔的油，炒香小红葱和虾米，加入马铃薯翻炒一下，然后加入五花肉翻炒。

3.加入调味料翻炒均匀后加入白米快速翻炒均匀即可熄火。

4.将炒好后的马铃薯和白米舀入电饭锅内，再加入平时煮饭的水份量，拌匀后按电钮，
让它自动焖熟。

5.当饭锅电钮跳上来后，仔让它焖多五分钟，才打开盖子把马铃薯饭舀入碗中，搭配酥炸江鱼仔和少许葱花即可趁热享用。

Ingredients：
2 cup white rice, washed and drained
5 big potatoes, remove skin and diced
6 shallots, chopped
2 tablespoon dried shrimps, soaked until soft and drained
250g pork belly, blanch until cooked, drain & slice
1 hanfuls of anchovies, wash & drain
2 tablespoon of chopped scallion
adequate water


Seasoning：
3 tablespoon mushroom oyster sauce
salt to taste
chicken powder to taste
dash of pepper
2 tablespoon Shao Xing wine

Method：
1.Preheat the wok, pour in some cooking oil, fried the anchovies until golden brown & crispy, drain & set aside.
2.With the remain oil, saute chopped shallots and dried shrimps until fragrant, add in diced potatoes  and stir fry well. Following add in sliced pork belly, stir and mix well.
3.Add in seasoning and white rice stir well and off the heat.
4.Transfer into rice cooker, add in adequate of water and on the button bring it to cook.
5.When it is cooked, bring it to stew for another 5 minutesin the rice cooker. Ladle out the rice into a bowl. Serve in hot with crispy anchovies &chopped scallions.
　

♡红烧猪肉炒芥兰 Stir Fry Kale with Stewed Pork Belly♡

今晚简易晚餐~*红烧猪肉炒芥兰*

新鲜嫩芥兰搭配红烧猪肉，

一款绝配的菜肴!

材料：

芥兰 300克，洗净切段

蒜末 2大匙

红萝卜 2寸，切片

红烧猪肉 1罐

调味料：

盐 少许 （可以不加）

薯粉 1茶匙 +1大匙水 （勾芡用）

做法：

1.爆香蒜末，倒入红萝卜翻炒一下，倒入红烧猪肉，稍微压碎一起翻炒片刻。

2.将芥兰倒入后快速翻炒，倒少许红烧猪肉的汤汁和少许盐巴，翻炒至芥兰软，倒入薯粉水勾芡既可上碟。

Ingredients：

300g kale, wash & drain

2 tablespoon of minced garlic

2 inches carrot, slice

1 can stewed pork belly

Seasoning:

salt to taste (optional)

1 teaspoon tapioca starch + 1 tablespoon water（for thickening the gravy）

Method：

1.Saute garlic until fragrant, add in carrot stir fry together. Add in a stewed pork belly, slightly smash the pork belly, stir fry for a minute.

2.Add in kale & stir fry in quick. Add in some stewed pork stock & salt to taste. Stir fry until the kale is soft, thicken the gravy with some starch. Transfer on a plate & served in hot.

♡回锅五花肉炒茄子 Twice Cooked Pork Belly with Brinjal♡

今晚简单晚餐*回锅五花肉炒茄子*
又是一道下饭的菜肴~

材料：
五花肉 1块 （300克)，洗净沥干水
茄子 1条，洗净切段，预先过油捞起备用
红萝卜 2寸，去皮后切片
辣椒干 2~3条，用热水浸泡至软后，去籽洗净切段
蒜头 4~5瓣，稍微拍扁
姜 4~5片
芫荽 1小棵，洗净切段
水 适量

调味料：
蠔油 2大匙
酱油 少许
胡椒粉 少许
绍兴酒 2大匙
薯粉 1大匙+ 2大匙水 （勾芡用）

做法：
1.首先准备一锅水，将洗净的五花肉放入锅内。再开火将五花肉汆烫至七、八分熟约15~20分钟。取出待凉后切片备用。
2.将辣椒干、姜片和蒜片翻炒至出味，然后加入红萝卜和五花肉片快速翻炒数分钟，直到可以看见五花肉开始出油。
3.倒入少许水，然后加入茄子和调味料一起翻炒。
4.最后加入薯粉水勾芡即可上碟，撒上芫荽即可趁热享用。

Ingredients：
300g Pork belly, wash & drain
1 brinjal, wash & cut into section, fry with hot oil in advance, drain & set aside
2 inches carrot, remove skin & slice
2~3 dried chillies, soak in hot water until soft, remove skin & wash, cut into section
4~5 cloves garlic, slightly smash
4~5 slices of ginger
1 small stalk of coriander, wash & cut into section
adequate of water

Seasoning：
2 tablespoon oyster sauce
1 tablespoon soya sauce
dash of pepper
2 tablespoon Shao Xing wine
1 tablespoon of tapioca starch, dilute with 2 tablespoon of water

Method：
1.Put the pork belly into a pot with cold water, on the heat and let it boil for about 15~20 minutes or until the pork 70%~80% cooked . Drained the pork belly and set aside.Slice the pork belly after cool.
2.Saute dried chillies, ginger & garlic until fragrant, add in carrots & slice pork belly, stir fry in quick in few minutes until you can see more lard will be secreted out.
3.Add in some water, following add in brinjal & seasoning, stir fry for few minutes.
4.Lastly, add in starch for thicken the gravy. Transfer into a plate, sprinkle some coriander on the top and serve in hot.

♡芒果龙眼爱玉冰 Ice Jelly with Mango & Longan♡

周四下午来碗*芒果龙眼爱玉冰*
消消署呗~

材料：
芒果 1个，去皮切丁
柠檬 1 个，洗净后1/2个切片，1/2 个取汁
罐头龙眼 1罐
爱玉冰预拌粉 1包
大黑子(basil seeds) 1茶匙，用1杯热水泡2分钟后洗净沥干

水 1200毫升
糖浆 1碗 （依个人口味自行调整）
（糖浆煮法~300毫升热水加200克的糖和2大匙蜜糖搅拌溶解）
冰块 1碗

做法：
1.将爱玉冰预拌粉与1200毫升的水搅拌溶解后，大火煮滚，倒入大碗中。待冷却后，存入冰箱两小时。两小时后取出切丁。
2.将糖浆倒入大盆中，加入所有材料和冰块拌匀即可盛入碗中享用。

Ingredients：
1 mango, remove skin, dice
1 lemon, 1/2 slice, another 1/2 juice
1 can of longan
1 packet of ice jelly powder
1 teaspoon of basil seeds, soak in a glass of  hot water for 2 minutes, bring it to expand,wash & drain
1200ml water
1 bowl of syrup （sweetness according to own preference）
（Method to prepare syrup~mix 300ml hot water with 200g sugar & 2 tablespoon of honey thoroughly)
1 bowl of ice cubes

Steps：
1.Mix ice jelly powder with 1200ml water. Bring it to boil till the powder dissolve. Remove from heat and pour the mixture into a tray. Leave it to cool in the open before chilling in the refrigerator for at least 2 hours. After that, bring out & cut into cubes.
2.Transfer the syrup into a big container, add in all the ingredients & ice cubes, mix well & ready for serve in a glass.

♡青葱菜脯潮州豆干 Teow Chew Tau Kwa with Cai Poh & Scallions♡

简单下饭，少油烟的料理，

*青葱菜脯潮州豆干*

豆干蒸数分钟后备用，

再铺上爆香菜脯和青葱，

您是否也喜欢呢？

材料：

潮州豆干 2块

咸菜脯 2大匙，预先浸泡15~20分钟后洗净沥干备用

蒜末 2大匙

青葱 2大匙

红辣椒 1大匙

红萝卜 1大匙

水 少许

调味料:

糖 少许

绍兴酒 1大匙

1.大火将潮州豆干蒸10分钟。是分钟后，取出沥干水份备用。

2.准备另一个锅，爆香蒜末，加入咸菜脯，翻炒一下。加入红辣椒碎和红萝卜碎，继续翻炒至干身。

3.加入少许水、糖和绍兴酒，待滚后即可熄火，撒上青葱拌匀即可淋在豆干上。

Ingredients：

2 pieces Teow Chew Tau Kwa

2 tablespoon cai poh @ preserved radish，soak for 15~20 minutes, washed & drained

2 tablespoon of chopped scallions

1 tablespoon chopped red chillies

1 tablespoon chopped carrots

same water

Seasoning:

sugar to taste

1 tablespoon of shao xing cooking wine

1.Steam the tau kwa under high heat for 10 minutes. After 10 minutes, dish out, drained and set aside.

2.In another wok, saute minced garlic, add in cai poh, stir fry well. Following add in chopped carrots & chillies, continue to saute until it becomes dry.

3.Add in some water, sugar & sho xing wine, once it cook, turn off the heat. Sprinkle in chopped scallions, combine well. Pour it on the tau kwa, served in hot.