♡日式鱼翅羹 Imitation Shark Fin Soup♡

Updated 更新~ 30/01/2019
棒嘟嘟己亥猪年年菜~*日式鱼翅羹*
假鱼翅，口感还不错~
享用时拌入少许永春黑醋，味道更佳！

雨天的周四晚餐
就为自己和家人煲办热腾腾
*日式鱼翅羹*
找了这山寨日式鱼翅好久了，
终于在霸级市场找到它。
享用时拌入少许永春黑醋，味道更佳！

材料：
Kami 牌日式鱼翅 1盒 （500克）取出解冻，沥干水份

螃蟹柳 5条(拔成丝)
鸡胸肉200克  汆烫熟，拔成丝
鲜虾 5只，切粒状
香菇  3朵  浸软，切丝
高汤  1000毫升 (我用鸡骨熬出来的高汤）
鸡蛋 1个，打散

调味料：
盐 适量
鸡精粉 1/2茶匙
香菇蚝油 1大匙
玉米粉 1大汤匙加少许水(最后勾芡用)

做法：
1.将高汤倒入锅里里滚开，加入香菇丝，虾粒和鸡丝，煮约五分钟。再加入调味料。
2.加入鱼翅和螃蟹柳，再让它滚一会儿，倒入玉米粉水勾芡。
3.最后边搅拌边倒入蛋液，熄火。将鱼翅羹舀入碗内，加入少许老醋就可趁热享用。
温馨提醒：(享用时加点永春老醋或色酒，味道更美味)

Ingredients：
1 packet (500g) Kami brand imitation shark fin, thawed and drained
5 sticks of crab filament, shredded
200g breast chicken meat, boiled until cook in advance and shredded
3 mushrooms, soaked until soft, shredded
1000ml chicken stock
1 egg slightly beaten

Seasoning：
salt to taste
1/2 teaspoon chicken powder
1 tablespoon mushroom oyster sauce
1 tablespoon corn starch, dilute with some water (for thickening the soup)

Method：
1. Pour the chicken stock into a pot and bring it to boil. Add in shredded mushrooms and shredded chicken meat & chopped prawns bring it to cook for 5 minutes. Add in seasoning and mix well.
2. Add in shark fin and shredded crab filament, bring it to boil for a while, following pour in starch for thickening the soup.
3. Lastly, keep stirring the soup and pour in the egg, mix well and off the heat. Transfer into the bowl, and it is best served with some black vinegar while in hot.
*best serving with few drops of Martell or black vinegar.

♡香蕉蛋糕 Banana Cake♡

Updated 更新~ 21/01/2019
周一早餐吃*香蕉蛋糕*，
这次烤得比较久，外皮超脆里面绵软，好香好香！

好友送来一些香蕉，从袋子打开来就直闻到香蕉那股香味。
想了想, 就决定把它拿来做香蕉蛋糕准没错~
但是家里的自发面粉用完了，只好以面粉代替，自己另加双倍发粉~
烤的时候*香蕉蛋糕*满屋飘香，小瓜们都非常的期待~
蛋糕烤好后，心情好紧张，期待它是个又香又软的蛋糕~
待凉后，切片，蛋糕又绵又软(moist)，好像外面买的~
只是如果再多烤一会儿就更加一级棒了~

材料：
(a)Pisang Karang 香蕉 400克(我用六条）
     苏打粉(bicarbonate soda）1茶匙
(b)幼糖 100克
    鸡蛋 5个
(c)植物油 100克
     盐 1茶匙
     面粉 200克
     双倍发粉 1茶匙
     香草精 半茶匙

做法：
1.用一支叉子将香蕉压烂，再加入苏打粉拌匀，搁置一旁约十五分钟。
2.将鸡蛋和幼糖打发，再加入油，盐拌匀。
3.将面粉与双倍发粉过筛后分次加入蛋糊中，用刮刀轻轻拌匀。最后将香蕉分次加入面糊中拌匀即可倒入铺上油纸的模里。
4.预热烤炉后，以170摄氏烤35-45分钟。（视各人的烤炉而自行调整）

Ingredients：
(a)400g banana (Pisang Karang)
    1 teaspoon bicarbonate soda
(b)100g granulated sugar
     5 eggs
(c)100g corn oil
    1 teaspoon salt
    200g plain flour
    1 teaspoon double action baking powder
    1/2 teaspoon vanilla essence

Steps:
1. Mashed the bananas with a fork, following mix with bicarbonate soda.
2. Beat the egg and sugar until fluffy, add in oil and salt, mix well.
3.Sifted plain flour and double action baking powder, gradually add into the egg batter and well mixed with spatula. Lastly gradually add in bananas and mix it well, transfer into the rectangle mould (lay on a sheet of baking paper in the mould before transfer in the cake batter)
4.Preheat oven, bake the banana cake with 170 celsius for about 35-45 minutes.(Oven temperature to adjust is depend on each oven situation)

♡蒜香帝王菜 Stir Fry Ceylon Spinach♡

滑溜溜清脆爽口的*蒜香帝王菜*
虽说炒出来有它独特的味道，但宝贝们也超爱吃哦！

帝王菜的营养极为丰富，叶片切碎后可见到粘液流出，嫩茎质地爽脆，幼叶软滑，营养价值极高，各种营养成分含量均十分丰富。帝王菜的钙含量很高，是菠菜的2~3倍，是补钙的优选，经济营养保健蔬菜。（资料来自网络）

材料:
帝王苗 2把，用手摘下叶和嫩茎，洗净沥干
蒜末 2大匙

调味料：
盐适量
绍兴酒 1大匙

做法:
爆香蒜末，加入帝王苗嫩茎翻炒一下，再加入叶子和调味料，大火快速翻炒至帝王苗软即可熄火，上碟。

Ingredients:
2 bundles Ceylon Spinash, separate the stem & leaves, wash & drain
2 tablespoon of minced garlic

seasoning：
salt to taste
1 tablespoon of Shao Xing wine

Method:
saute minced garlic, add in Ceylon spinach stem, stir fry for a while, add in Ceylon leaves & seasoning, stir fry until soft in quick under high heat. Off the heat, transfer on a plate.

♡糯米鸡 Steamed Glutinous Rice with Chicken♡

Updated 更新~ 12/01/2019
孩子的早餐*糯米鸡*，
加了少许姜汁，更有风味~

我和孩子们都爱吃*糯米鸡*
这次加了少许姜汁，味道就如点心店里吃的一样
今日下午茶就吃它，您是否也想来一份呢？

材料：
糯米 500克 洗净，浸泡至少四小时（我浸过夜）
去骨鸡腿肉 2只， 切块
香菇5~6朵，浸软后洗净切片
腊肠 2条，去依切片
小红葱片 2大匙

调味料：
(a)香菇蚝油 1大匙
    酱油 1大匙
    糖少许
    麻油 少许
    胡椒粉 少许
    绍兴酒 1大匙
    姜汁 1大匙
    黑酱油 少许
    薯粉 1大匙

(b)香菇蚝油 2大匙
     酱油 2大匙
     五香粉 1/2茶匙
     胡椒粉 少许
     黑酱油 适量
     清水 50毫升

做法：
1.将鸡腿肉、香菇与调味料(a)混合均匀，存入冰箱腌制隔夜味道更佳。

2.爆香小红葱片，倒入糯米、水和调味料(b)一起翻炒均匀。
3.将鸡肉块、香菇和腊肠放入碗中或锡杯子中，再加入炒好的糯米，稍微用汤匙压一压。
4.大火蒸45~60分钟即可。
5.享用时，稍微用汤匙往碗边或杯子边刮一刮，倒扣在盘子即可。
*搭配蒜头辣椒一起吃味道更佳。

Ingredients：
500g glutinous rice, washed & soaked at least 4 hours (I soaked it over night)
2 pieces whole leg chicken, removed bone, cut into pieces
5~6 mushrooms, soaked & sliced
2 lap cheong (chinese sausage), sliced
2 tablespoon sliced shallots

Seasoning：
(a)1 tablespoon mushroom oyster sauce
    1 tablespoon soya sauce
    pinch of sugar
    1/2 teaspoon sesame oil
    dash of pepper
    1 tablespoon Shao Xing wine
    1 tablespoon ginger extract
    1/8 teaspoon dark soya sauce
    1 tablespoon corn starch

(b)2 tablespoon mushroom oyster sauce
     2 tablespoon soya sauce
     1/2 teaspoon five spice powder
     dash of pepper
     1/2 teaspoon dark soya sauce
     50ml water

Method：
1.Combine the chicken meat, mushrooms together with seasoning (a), keep it in the refrigerator over night for better taste.
2.Saute sliced shallots until fragrance, add in glutinous rice seasoning (b) and water, stir fry well.
3.Lay the chicken, mushroom & sliced lap cheong into the bowl or aluminium cup, fill in the glutinous rice. Slightly press the glutinous rice by using a spoon.
4.Steamed under high heat for 45~60 minutes.
5.Slightly scrape along the side of the bowl or aluminium cup by using a spoon, turn over the bowl or the aluminium cup, so that the glutinous rice can easily come out.
*Best serving with garlic chilli sauce

♡简易咖喱虾 Simple Curry Prawns♡

Updated 更新~ 06/01/2019
简单食材，咖喱粉和酱油搭配虾的鲜味，
咖喱酱汁好鲜甜，好下饭哟！

今天煮了简易*咖喱粉炒虾*
来慰劳刚考完试的大宝贝，
采用了本地的鱼翁牌海鲜咖喱粉来炒鲜虾，
它那香料独特的味道，
包您吃了回味无穷！

大家也一起来开动吧！

材料：
九节虾 15只，
(用牙签把虾肠和肮脏挑出来，然后用剪刀剪掉多余的虾须，用自来水洗净沥干水)
洋葱 1大颗，切成八份
鱼翁牌海鲜咖喱粉 1包（24克），用2~3大匙水拌均匀成糊

辣椒糊 1大匙 （喜欢辣者可多加）
水 适量

调味料：
酱油 4~5大匙

做法：
1.将九节虾倒入一个大盆子，加入酱油拌匀。存入冰箱腌制一下约半小时。
2.炒锅里倒入适量的食油，爆香洋葱，然后加入辣椒糊和咖喱粉糊不停的翻炒至出油。
3.倒入九节虾翻炒均匀后，再加入少许水翻炒至虾壳变橙色，虾身弯曲即可上桌。

Ingredients：
15 pieces of tiger prawns,
(dug out the intestine of the prawn by using a toothpick, washed under running water and drained)
1 big red onion, cut into 8 pieces
1 packet of Penangkapan Ikan brand Seafood curry powder  (24g), dilute with 2~3 tablespoon of water
1 tablespoon ground chilli paste (chilli boh)（you may add more if you like more spicy）
adequate water

Seasoning：
4~5 tablespoon soya sauce

Method：
1. Mix the seasoning with tiger prawns in a big bowl. Chilled for half an hour in the fridge.
2. Preheat a wok, add in adequate of cooking oil. Saute onions until soft, add in curry powder and chilli paste, keep stirring until the oil and the curry paste separated.
3. Add in the prawns, stir well. Pour in some water and combine well. Bring it to cook until the prawns well cook which the color of the prawns change to orange color, off the heat and transfer on the plate.