♡鲜椰香草冰沙 Coconut Shake♡

炎热的天气来一杯香浓顺滑的

*鲜椰香草冰沙*解一解暑吧！

材料:
新鲜椰子1个,取椰水
冰块1碗
淡奶1/4罐
炼奶2大匙
香草vanilla雪糕2勺(用来搅拌)1勺(用来装饰)
ice cream soda半碗(可以不加)
可可粉 1/4茶匙 （装饰用）

做法:
将所有的材料倒入搅拌器blender里搅拌至细幼即可倒入杯中,再加入一勺雪糕在冰沙上，再洒上少许可可粉在冰沙上作为装饰即可饮用。
**炼奶、雪糕的份量依自己的口味自行做调整
**这次我是用非常嫩的香椰


Ingredients:
1 medium fresh coconut (250ml)
1 bowl of ice cube
1/4 can of evaporated milk
2 tablespoon of condensed milk
2 scoops of vanilla ice cream (for blend), 1 scoop (for the topping)
1/2 bowl of ice cream soda (optional)
1/4 teaspoon of cocoa powder (for garnish)

Method:
1. Blend all the ingredients with a blender until smooth. Pour the smoothie into a cup.
2. Topping a scoop of ice cream on the top and garnish with some cocoa powder.

♡白斩鸡饭 Steamed Chicken Rice♡

update 更新~ 04/09/2019

今日午餐吃*白斩鸡饭*，
采用菜园鸡和以蒸的方式，
肉嫩鲜甜再搭配自制的芫荽酱料和辣椒，
大家一起开动啦！~

好久都没蒸鸡吃了~
我喜欢以蒸做法的*白斩鸡*，特别是菜园鸡，
美味鲜甜，肉嫩多汁。
蒸好后流出来的鸡汁，还可拿来蒸鸡饭，
粒粒分明，扑鼻香味！
宝贝们还扒多一碗饭呢~！

白斩鸡材料：
菜园鸡/走地鸡 1只，洗净，切开两边沥干水
芫荽根 4棵，洗净
蒜头 5瓣
姜 4片
当归 3片
盐巴少许

做法：
1.将适量的盐巴均匀涂在鸡肉上。
2.把蒜头，姜，当归和芫荽铺在鸡肉底部。
3.烧开一锅水后，将鸡肉放入锅中，大火蒸约20分钟,(视鸡肉大小而自行调整蒸鸡的时间）
4.20分钟后，熄火，让鸡肉在锅里约5分钟后再打开取出，待微凉后，就可斩件上碟。
（如果喜欢麻油，可滴上少许麻油在鸡肉上）
5.至于蒸鸡流出来的鸡汁还有蒸鸡剩下的蒜头，当归，芫荽和姜，倒出来，备用。

鸡饭材料：
白米1 1/2 杯，洗净
蒸鸡的鸡汁加水 1 1/2杯
(由于蒸出来的鸡汁不是很多，所以要加适量的水）我家吃的米和水的比例是1：1
盐少许
斑斓叶 3片，洗净打结（我没放因为家里没有）

做法：
1.把所有的材料倒入铁盆中，搅拌均匀。
2.大火滚开一锅水，将米饭放入锅中，蒸至熟即可（过程约15~20分钟）

辣椒沾酱材料：
红辣椒 20条，浸泡十五分钟后，洗净去籽
小辣椒 10条
蒜头 8瓣
姜 2寸大
桔子 3个，取汁
盐巴适量
味精少许（可以不放）
糖少许

做法：
1.将所有材料放入研钵里捣烂。再加入桔子汁和调味料即可。

Steam Chicken Ingredients：
1 garden chicken/ village chicken，washed, cut into two and drained
4 talks of coriander roots，washed
5 cloves garlic
4 slices ginger
3 slices dang gui (angelica)
2 teaspoon salt

Steps:
1.Apply salt on the chicken.
2.Lay the garlic, ginger, dang gui & coriander roots at the bottom of the chicken.
3.Boil a pot of water,put in the chicken and bring it to steam for about 20 minutes with high heat.
(the time of steaming chicken is depend on the size of chicken, if the chicken is big, then it may take more longer to steam)
4.After 20 minutes, off the heat. Let the chicken inside the steamer for about 5 minutes, bring it out and set aside. When the chicken a bit cool, the cut it into pieces. (You may drop some sesame oil on the chicken before ready for served)
5.Pour out the chicken stock and others ingredients (garlic, ginger, coriander& dang gui) for the next step.

Chicken Rice Ingredients：
1 1/2  cup of rice, washed
1 1/2 cup chicken stock + water
(Due to the chicken stock is less and not enough for steaming rice, I add in some water) The rice & water proportion that I use is 1:1
pinch of salt
3 pandan leaves，tight a knot（I didn't put）

Steps：
1.Add in all the ingredients into a steam bowl, and mix well.
2.Steam the rice for about 15-20 minutes with high heat.

Chili Sauce Ingredients：
20 red chillies, soak in water for about 15 minutes and removed seeds
10 chili padi
8 cloves garlic
2 inches ginger
3 calamansi lime
pinch of salt
pinch of ajinomoto (optional）
pinch of sugar

Steps：
1.with mortar and pestle, crush and grind the ingredients. When it is done, add in calamansi lime juice & seasoning and mix well.