Thursday 23 August 2018

♡香酥肉排 Crispy Pork Chop♡

简单又好吃的*香酥肉排*
沾上苏打饼碎,煎出来的肉排真的别有一番香味!







材料:
里脊肉(肉眼)400克,洗净切片
苏打饼 10~12片,压碎
鸡蛋 1颗,打散

调味料:
酱油 3大匙
姜汁 1大匙
黑胡椒粉 少许
糖 少许(不加也可以)

做法:
1.将切片的里脊肉,用敲锤肉或刀背稍微锤松肉片,以便煎出来的肉扒松嫩好吃。
2.将肉片与所有的调味料混合均匀,在加入鸡蛋拌匀,存入冰箱一个下午。
3.在平底锅里倒入少许油,待热。把腌制好的肉片沾上苏打饼碎, 以中小火煎至两面金黄色即可捞起沥干油份,就可以上碟了。

Ingredients:
400g Loin pork, washed & sliced
10~12 pieces cream crackers, crush
1 egg, beaten

Seasoning:
3 tablespoon soya sauce
1 tablespoon ginger juice
dash of black pepper
sugar to taste (optional)

Method:
1. Using a meat mallet to tenderize the sliced pork meat.
2. Mix the meat with all the seasoning and beaten eggs. Keep in the covered container and chill in the fridge for few hours.
3. Preheat a pan with some oil, coated the pork with crushed cream crackers. Fried it under medium heat until golden brown color. Place the pork chops on the plate after draining the oil with towel kitchen.



Sunday 19 August 2018

♡火龙果蒟蒻果冻 Dragon Fruit Konnyaku Jelly♡


炎热天气,饭后来些*火龙果蒟蒻果冻*
口感QQ,冰冰凉凉,绝对是消署的佳品!








材料:
火龙果 1个,取果肉切小丁备用
水晶蒟蒻果冻粉 1包(10克)


















水 950 毫升
白糖 250克 (我以适量的冰糖取代)

做法:
1.将水和冰糖倒入锅内煮至冰糖溶化后,再加入蒟蒻果冻粉,搅拌至果冻粉溶解(约8分钟),熄火备用。
2.将火龙果丁放入模型内,然后再将煮好的果冻液倒入模型里。
3.待凉后,存入冰箱至少1小时或直到冷即可享用。

Ingredients:
1 dragon fruit, dice into small
1 packet (10g) of Konnyaku jelly powder
950 ml water
250g sugar (I substitute with rock sugar)

1. Pour the water in a pot & bring it to boil together with rock sugar until the rock sugar dissolve.            Add in Konnyaku jelly powder, keep stirring until the powder dissolve for about 8 minutes. Off          the heat.
2. In a mould, put in dice dragon fruit, following pour in the Konnyaku solution into the mould.
3. Chill in the fridge once the jelly is cool for at least 1 1/2 hour or until the jelly cold.

Sunday 12 August 2018

♡乌达墨西哥卷 Mexico Wrap with Otak-otak♡

 星期一早安,来份*乌达墨西哥卷*
吃饱饱,心情更好!






乌达墨西哥卷材料:
墨西哥饼皮 1包 (8片)
乌达 Otak otak 1碗
番茄 1颗,切片
日本黄瓜 1条,切片

做法:
1.预热平底锅, 将墨西哥饼皮两面弄热约30秒,熄火备用。
2.将墨西哥饼皮放在盘子上,饼皮上依顺序铺上黄瓜、番茄和适量的乌达。
3.将饼皮左右两端向内折,再紧紧地从饼皮下端卷起来。将墨西哥卷切半,即可享用。
**蔬菜搭配可以随自己喜欢的,如沙拉菜,生菜或包菜。

Mexico Wrap with Otak-otak Ingredients:
1 packet of Mexico wrap (8pcs)
1 bowl of Otak-otak
1 tomato, sliced
1 Japanese cucumber, sliced

Method:
1. Preheat a pan, put the Mexico wrap into the pan heat up each side for about 30 seconds, off the heat & set aside.
2. Put a piece of Mexico wrap on a plate, following arrange the cucumber, tomato & Otak-otak in a line.
3. Fold in the left & right side of the wrap, make sure that the filling is completely covered by both sides of the wrap. Lastly, roll it up from the bottom and pull it tightly. Cut into half and enjoy it!







乌达食谱
材料:
马鲛鱼 350克
虾胶 50克
椰浆 200ml
辣椒干5-6条,浸软
蒜茸 1大匙
葱头茸 1大匙
(将辣椒干, 蒜茸 葱头茸 用搅拌器搅烂)
鸡蛋4个
疯柑叶3-4片切幼
九层塔叶 1饭碗
调味料:
粟粉 2汤匙
咖哩粉 3汤匙
幼盐 1茶匙
白糖 1茶匙
黄姜粉 11/2茶匙
蚝油 少许
鱼露 半茶匙
酱青 1大匙

做法:
1.将马鲛魚肉和鲜虾取出,稍微剁一下。
(如果喜欢细幼的口感,可用搅拌器搅烂)
2.将鱼胶,虾胶,鸡蛋,调味料,九层塔和椰浆搅拌均匀。
3.倒入蒸盘或铝杯中,收进冰箱下层冷藏三十分钟至一个钟左右让它入味.。
4.大火蒸约十分钟就可以啦!

Otak-otak Ingredients:
350g Mackerel fish
50g shrimps
200ml coconut milk
5-6 dried chillies, soak until soft, remove the seeds
1 tablespoon chopped garlic
1 tablespoon chopped shallots
(Blend the dried chillies, chopped garlic& chopped shallot)
4 eggs
3-4 pieces of kaffir lime leave,chopped
1 rice bowl of Thai brasil leaves

Seasoning:
2 tablespoon corn starch
3 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon turmeric powder
1 tablespoon oyster sauce
1/2 teaspoon fish sauce
1 tablespoon soya sauce

Method:
1.Roughly chop the mackerel & shrimp paste.
2.Mixed well the fish paste, shrimp paste, seasoning, coconut milk & Thai basil leaves.
3.Transfer the mixture into steam pan or aluminium mould, chilled in the refrigerator at least 30 minutes to 1 hour.
4.Steam with high heat for 10 minutes.







Friday 3 August 2018

♡绿豆西米甜汤 Mung Bean Soup with Sago Pearls♡

大热天气,来一碗解署的*绿豆西米甜汤*
这次加了椰糖,让这甜汤的味道更加浓郁。

绿豆性凉味甘,有清热解毒、止渴消暑、利尿润肤、润喉止渴的功效,能预防中暑,治疗食物中毒等的功效。绿豆汤是人人皆知的夏季较好的解暑佳品。

但是体质虚弱的人,不要多喝。从中医的角度看,寒证的人也不要多喝。由于绿豆具有解毒的功效,所以正在吃中药的人也不要多喝。(资料来自网络)





材料:
(A)绿豆 200克 ,洗净沥干水备用
     椰糖 1片
     冰糖 适量
     水 1000毫升
(B)沙谷米 50克
     水 300~400毫升 (能够盖过沙谷米)

做法:
1.将(B)材料的水煮开,加入沙谷米,大火煮滚后转中火,一边煮一边搅拌避免沙谷米粘锅,煮至沙谷米变白色透明,熄火。
2.将煮好的沙谷米沥干,然后用冷水冲洗几次后浸泡在冷水中,备用。
3.在另一个锅内,倒入 1000 毫升的水,大火煮开后加入绿豆,让它滚一下再转入中火后煮30分钟直到绿豆爆开。
4.加入椰糖和适量的冰糖,搅拌至溶。
5.最后将浸泡在冷水的沙谷米沥干倒入绿豆甜汤内,搅拌均匀即可熄火,盛一碗趁热享用。
**我与家人较喜欢浓稠点的甜汤,加入了沙谷米会更加浓稠。如果您比较喜欢稀一点的甜汤,可以多加水。

Ingredients:
(A)200g Mung Bean, wash & rinse
     1 slice of Gula Melaka
     Rock sugar to taste
     1000ml Water
(B)50g Sago
     300~400ml (water can cover the sago when boiling)

Method:
1. With ingredients (B), pour the water into a pot, bring it to boil, add in sago, let it boil for a while. Turn into medium heat, keep stirring to prevent the sago stick in the pot. Bring it to boil until sago turns into the white pearl, off the heat.
2. Rinse the sago pearls with cool water for a few times. Soak into cool water, set aside.
3. In another pot, pour in 1000 ml water, bring it to boil. Add in mung beans, bring it to boil, turn into medium heat continue boiling for 30 minutes or until the mung beans start to break open.
4. Add in a slice of Gula Melaka & rock sugar to taste, stir well.
5. Lastly, drain the sago pearls and pour it into mung bean soup, mix well. Off the heat, ladle out in a bowl. Enjoy!
**If you prefer the mung bean soup more watery you can add more water when boiling.