♡泰式黄姜鸡饭 Thai Style Chicken Bryani♡

行动管制令#第45天 劳动节晚餐来吃特别的
*泰式黄姜鸡饭*
泰式版的黄姜鸡搭配泰式香料饭，
香到没朋友，味道一点也不输mamak 档的nasi beriani.
如果您是芫荽爱好者，这您肯定会爱上它~!

食谱参考于 Marion Grasby 的 Khao Mok Gai

黄姜鸡材料：
(A) 全鸡腿 4只，洗净一支全鸡腿切半备用

(B) 芫荽 3棵，洗净 去茎部，切段，芫荽叶保留用来点缀
       姜末 1大匙
       蒜头 4瓣，切碎
     （芫荽、蒜头和姜捣碎）
       优格 1罐 （135克）
       咖喱粉 1大匙
       黄姜粉 1/2 茶匙
       鱼露 2大匙
       盐巴 少许

做法:

1.将材料(B)混合均匀后充份地涂在鸡肉上，腌制2小时或隔夜。
2.平底不粘锅内热适量的食油，将鸡肉从腌料中取出,用手拨掉多余的腌料。
（剩下的腌料，留住备用）
3.将鸡肉放入锅内，皮朝下煎，然后再翻面煎至两面熟即可上碟。将炸鸡的食油到入碗内。


泰式香料饭：
(A)香米 2杯，洗净
      白洋葱  1/2 大个
      番茄 2个，洗净切丁
      腌制鸡肉剩下的腌料
      鸡汤或清水 2 1/2杯 （依自己买的白米水的份量自行拿捏）
      盐 适量

(B)小豆蔻 5粒
     肉桂 1支
     月桂叶 2片

点缀
芫荽叶 2~3大匙
炸葱头 2~3大匙

做法：
1.爆香白洋葱，翻炒至微焦，加入番茄翻炒至软。

2.倒入香米快速翻炒一下，加入腌料、鸡汤和盐巴翻炒一下，倒入电饭锅内，按电钮让它自动煮至熟即可。

3.当饭煮好后，即可盛上盘。米饭上铺上已煎好的黄姜鸡，撒上芫荽和炸葱头即可开动。
*由于我忘了买(B) 材料所以我没放，但是米饭依然很香。
*搭配泰式辣椒酱味道更美味。


Recipe adapted from Marion Grasby~ Khao Mok Gai

Turmeric Chicken Ingredients：
(A) 4 whole chicken 4 pcs, each piece cut in half

(B) 3 stalks coriander, separate the roots and leaves. Chopped the roots & coriander leaves keep for garnish
       1 tablespoon chopped ginger
       4 cloves of garlic, chopped
       (pound the coriander roots, garlic & ginger with mortar and pestle)
       1 can greek yoghurt (135g)
       1 tablespoon of curry powder
       1/2 teaspoon of turmeric powder
       2 tablespoon of fish sauce
       pinches of salt

Method:
1. Mix well all the ingredients (B) and fully marinate on the chicken,  keep in the fridge with cover for at least 2 hours or overnight.
2. Heat up a non-stick pan with some cooking oil. Use hand to remove the marinate from each chicken piece.
3. Put the chicken into the pan, pan-fry both sides until golden. Transfer to a plate & set aside. Transfer out the frying oil into a bowl.

Thai Style Bryani：
(A)2 cups jasmine rice, washed
      1/2 large white onion, chopped
      2 tomatoes, diced
      the reserved marinade
      2 1/2 cups chicken broth or water
      1/2 teaspoon of salt

(B)5 green cardamom pods
     1 cinnamon stick
     2 bay leaves

Garnish
2~3 tablespoon of  chopped coriander leaves
2~3 tablespoon of fried shallots

Method：
1. Pour in 3 tablespoons reserved frying oil, saute white onion until light brown, add in tomatoes until soft.
2. Add in jasmine rice, stir fry a while, add in reserved marinade, chicken stock & salt to taste. After stir well, transfer the rice into the rice cooker. On the button & bring it to cook.
3. Transfer the rice to a big plate, place the chicken pieces on top of the rice. Garnish with coriander leaves & fried shallots.
*I omit ingredients (B) because I forgot to buy, but the rice still fulls of aromatic.
*Best served with Thai Chilli Sauce.

♡麦片虾 Nestum Prawns♡

行动管制令 #第38天，
忙着替儿子剪头发，差点忘了煮饭时间，
匆匆忙忙煮了这*麦片虾*，
赶着煮饭所以没拍到食材的照片，
煮好后赶着开饭，就只有这一张照片。
不管了，今晚有虾吃！开饭啦！ 

材料：
(a)明虾 10只，用剪刀剪掉虾须和虾眼，将虾背用刀切开，去除肠泥后洗净，用厨房纸巾擦 干，撒上少许椒盐，备用。
 
(b)麦片 5~6大匙
     咖喱叶 3支，取叶
     蒜末 1 大匙
     小辣椒 3~4条，切粒
     糖 1大匙
     盐 和鸡粉少许
     牛油 2大匙

做法：
1.首先将麦片、盐、鸡粉和糖混合均匀备用。
2.锅内热油，将明虾炸至熟捞起备用。
3.将炸虾的油盛起来后，锅内下两汤匙牛油，待牛油溶化后爆香蒜末、小辣椒和咖喱叶 。
4.快速加入混合好的麦片和调味料(步骤1)混合均匀，再加入炸虾拌匀即可上碟。

Ingredients：
(a)10 pcs sea prawns, cut the prawn's eyes, legs with a scissor. Use a sharp knife cut a small line at the prawns back, pull out the black vein. Wash and clean the prawns, dry it with a kitchen towel and marinate with a pinch of salt.
 
(b)5~6 tablespoon of Nestum
     3 sticks of curry leaves
     1 tablespoon of chopped garlic
     3~4 pcs chilli padi, chopped
     1 tablespoon sugar
     pinch of salt & chicken powder
     2 tablespoon of butter

Method：
1. Mix well the Nestum with salt, chicken powder & sugar, set aside.
2. Deep fry the prawns until golden brown, set aside.
3. Ladle out the remain frying oil. Put in 2 tablespoons of butter, saute chopped garlic, chilli padi &        curry leaves until fragrant.
4. Pour in Nestum & seasoning mixture (Step 1) & mix well. Finally, add in fried prawns and                  combine well.


 

 

♡马鲛鱼鲜汤 Mackerel Fish Soup♡

热了好多天，今天下午终于下大雨了，

行动管制令 #第37天晚餐

就来碗热腾腾的*马鲛鱼鲜汤*

材料：（2~3人份)

马鲛鱼肉 2片，去骨取肉，把鱼肉切薄片(用少许酱油、胡椒粉和薯粉腌制一下)

胡椒粒 1大匙，压碎

香茅 2支，拍扁

姜片 3~4片

水 800毫升

青葱和芫荽 少许（点缀）

调味料： 

少许盐巴和鸡粉

做法： 

1.锅里倒入水，大火煮开，加入胡椒粒、香茅和姜片，转至中火让它滚出味约10分钟。

2.加入鱼肉片，再让它滚3分钟。加入少许调味料拌匀即可。

3.汤内加入青葱芫荽（以个人喜好可以不加）提高香气。

Ingredients：（2~3servings)

2 big slices mackerel fish, debone & cut in thin slices 

    (marinate with some soya sauce, pepper & starch) 

1 tablespoon white pepper, slightly crushed

2 sticks of lemongrass

3~4 slices od ginger

800ml of water

Seasoning： 

some salt & chicken powder

Garnish 

some scallions & coriander leaves

Method： 

1. Boil 800ml water in a pot, add in pepper, ginger & lemongrass, bring it to boil until the aroma coming out for about 10 minutes under medium heat.

2. Add in fish meat, bring it to cook for 3 minutes. Add in seasoning before off the heat. 

3. Garnish with some scallion & coriander leaves & serve in hot.

♡香炸鸡拳 Boxing Chicken♡

行动管制令#第19天 
乖乖呆在家里masak masak
今晚来些小吃*香炸鸡拳*，香酥肉嫩，
想吃就自己来煲办呗~

材料：
鸡翅上端 （像小鸡腿部位）10只，
(洗净沥干水，然后用刀顺着鸡骨切一圈然后将鸡肉推上前端成棒棒形)
鸡蛋 1个，打散
炸鸡粉 适量

腌料：
姜汁 2大匙
盐巴 少许
胡椒粉、黑胡椒盐粉 少许

做法：
1. 将鸡拳与腌料混合均匀，腌制至少1个小时。
2. 预热适量的食油（油量可盖过鸡拳），将鸡拳沾上蛋液后充分沾上炸鸡粉，下锅以中小火炸至金黄色即可捞起沥干油。

Ingredients：
10 pcs chicken drumet,
 use a sharp knife cut around the drumet bone, push the meat to the front until in lollipop shape.
1 egg, beaten
1 bowl of fried chicken flour

seasoning：
2 tablespoon of ginger juice
1/2 teaspoon salt
dash of pepper and black pepper

Method：
1. Marinate the drumets with seasoning, chill in the fridge for at least 1 hour.
2. Preheat oil. Coat the drumets with egg, following coat with fried chicken flour. Deep fry under medium-low heat until golden brown.

♡鸡丝皮蛋粥 Shredded Chicken Breast Congee with Century Eggs♡

软绵的*鸡丝皮蛋粥*，
行动管制令第14天的午餐

材料：
白米 1杯， 洗净沥干
鸡胸肉 1块 （洗净，涂上少许盐巴然后预先汆汤至熟，拔成丝）
鸡骨上汤 3大碗
皮蛋 2颗，去壳洗净，1 1/2颗皮蛋切小丁块，另半颗皮蛋则切薄片待装饰用
姜丝、芫荽、炸葱 少许

调味料：
盐巴 适量
鸡精粉 少许 (可以不加）
胡椒粉、麻油、酱油少许

做法：
1.将上汤煮开，倒入洗好的白米，待滚开后转成中小火熬煮。
2.待米粒煮至开花后，加入鸡丝，然后加入皮蛋丁块。盖上锅盖再煮至米粥绵烂约小时， 期间不时搅拌避免鸡粥底部烧焦。最后加入盐巴及少许鸡精粉半均匀即可熄火。
3.将米粥盛入碗中，淋上少许酱油、胡椒粉和麻油，撒上芫荽、姜丝和皮蛋片即可趁热享用。
**米粥的绵烂度依个人口味而异。如果您喜欢米粥粒粒分明的口感，那上汤就要少加了，熬煮的时间不必太长，米粒煮到开花即可熄火。相反的如果喜欢绵烂的口感，上汤就要多加，熬煮的时间的较长。

Ingredients：
1 cup of rice, washed & drained
1 medium pcs of chicken breast（marinate with some salt, blanch until cook in advance, shredded)
3 big bowl of chicken broth
2 century eggs, 1 1/2 eggs diced, another 1/2 century egg sliced

Garnish with~
chopped coriander leaves, shredded ginger, fried scallion

Seasoning：
salt to taste
chicken powder to taste (optional)
pepper, sesame oil, soya sauce

Method：
1. Bring the broth to boil, add in the rice. When it is boiling, turn into medium-low heat.
2. When the rice is broken, add in shredded chicken and diced century eggs and cook until the rice becomes soft thoroughly for about half an hour. Lastly, add in salt and chicken powder to taste before off the heat. (remember to keep stirring to prevent the porridge from sticking on the bottom of the pot.
3. Transfer the porridge into a bowl, add in pepper, sesame oil, and soya sauce. Garnish with some sliced century eggs and sprinkle some chopped coriander leaves, shredded ginger and fried scallion. It is ready served in hot.
**The soften of porridge is depend each favourite. If you wish to have more thicken porridge then you should add in less water. But if you like more watery porridge you need to add more water and the time to cook is more longer.

♡炸酱意面 Spaghetti with Minced Meat Sauce♡

简单又容易准备的一餐~*炸酱意面*

肉碎香菇焖出香味，

再搭配新鲜萝卜丝和青瓜丝，口感十足，

相信您也会爱上它！

材料：（四人份）
意大利面 3/4包
五花肉末 300克
香菇 中形 5朵，浸软洗净后剁碎
蒜末 1大匙
水 适量
红萝卜 1条， 洗净去皮后切丝
日本青瓜 1 1/2 条，去皮切丝

调味料：
香菇蚝油 4大匙
胡椒粉 少许
麻油 少许
绍兴酒 1大匙
糖 少许

做法：
1.煮开一锅水，加入入一大匙食油和少许盐巴再将意大利面条放入煮至面条软约10~15分钟。 捞起面条沥干水待用。
2.将蚝油、麻油和胡椒粉与肉末混合均匀。
3.在炒锅里，爆香蒜末加入肉末和香菇碎，快速翻炒。待肉末炒散开后再加入少许水、绍兴酒和少许糖再翻炒至肉末熟透，水份收干即可熄火。
4.将意大利面摆在盘子上，铺上萝卜丝和青瓜丝，最后将香菇肉燥铺在意大利面上即可享用。

Ingredients：（4 servings）
3/4 packet Spaghetti
300g minced pork belly
5 medium-size mushrooms, soak until soft, washed & chopped
1 tablespoon chopped garlic
adequate water
1 pc carrot, shredded
1 1/2 Japanese cucumber, remove skin & shredded

Seasoning：
4 tablespoon mushroom oyster sauce
dash of pepper
1/2 teaspoon sesame oil
1 tablespoon Shao Xing cooking wine
pinch of sugar

Method：
1. Boil a pot of water, add in a tablespoon of cooking oil and pinch of salt, following add-in spaghetti      and bring it to cook until soft for about 10~15minutes. Drained the spaghetti and set aside.
2. Mix the minced pork with mushroom oyster sauce, sesame oil and pepper, combine well.
3. In a wok, saute the chopped garlic. Add in chopped mushroom and minced pork, stir fry well. Add  in some water, Shao Xing wine and sugar to taste. Bring it to cook until the minced pork cook and  the gravy starts thickening. Off the heat.
4. Transfer the spaghetti on a plate, lay on the shredded carrots and shredded cucumber besides the      spaghetti, scoop in the mushrooms minced meat on the spaghetti and it is done for serve.

♡咖哩马铃薯酥 Curry Potatoes Puff♡

管制令第九天下午茶~*咖喱马铃薯酥*,

一出炉被老公和孩子扫个清光！

陷料材料：
马铃薯 3 大个，去皮切小丁，预先蒸熟备用
白色洋葱 1大个，去皮切碎
鸡柳 2条，切小丁（用少许胡椒粉和酱油腌制）
咖喱粉 3大匙（喜欢辣的可以多加）
调味料~盐、鸡粉和糖少许

做法：
1.爆炒白洋葱至洋葱变成少许黄色，加入咖喱粉和鸡丁翻炒至鸡丁熟透。
2.加入马铃薯和调味料翻炒均匀即可。
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
酥皮材料：
酥皮10片(1包）
蛋黄1颗加1大匙牛奶，拌匀

做法：
1.把1片酥皮用杆子杆开，
2.舀1大匙咖喱马铃薯，然后对折酥皮，用叉子压紧酥皮边封口，涂上蛋黄液。
3.预热炉后，以200°C烘至金黄色即可(20～30分钟)。
*温度与时间依各人的烤炉自行调整。


Filling Ingredients：
3 potatoes，remove skin & dice, Steam until soft in advance
1 big white onion, chopped
2 pc chicken fillet, dice (marinate with some soya sauce & pepper)
salt, chicken powder & sugar to taste

Method：
1. Saute white onion until soft & light brown colour, add in curry powder & chicken stir fry until the chicken well cooked.
2. Following add in potatoes & seasoning, stir fry well.

Pastry Ingredients：
10 pieces (1 packet) of puff pastry
1 small bowl of curry potatoes, cooked until soft in advanced
1 egg yolk &1 tablespoon milk，mixed well

Steps：
1. By using a rolling pin, roll out a piece of puff pastry and cut it into 2 pieces.
2. Add in 1 tablespoon of curry potatoes. Fold it into rectangle shapes and seal the puff side by using a fork to prevent the fillings leak out, apply egg yolk on the top of the puff.
3. Preheat oven, bring it to bake for 20~30 minutes with 200°C until golden brown colour.

♡芥兰虾仁炒鸡饭 Fried Chicken Rice with Baby Kale & Prawns♡

好久没上帖啦！行动管制令在家随便煮随便吃
昨天剩下的鸡饭，简单加了些小芥兰和虾仁，
变一变炒一炒，再加入少许的调味料，
*芥兰虾仁炒鸡饭* 另一番风味就完成啦！

材料： ( 2 人份)
隔夜鸡饭 2碗
蒜末 2大匙
小芥兰 3~4棵，洗净切小段
红萝卜 1条，切丁
鸡蛋 2个，打散
虾仁 6只

调味料：

胡椒粉 少许

鸡粉 少许

装饰：

炸葱 2大匙 

做法：

1.爆香蒜末，加入红萝卜丁翻炒片刻，打入鸡蛋翻炒，再加入小芥兰和虾仁继续翻炒一下。

2.加入鸡饭不停地翻炒，加入调味料继续翻炒8~10分钟至可看见饭粒粒粒分明（在锅内跳舞）

3.上桌前撒上少许炸葱即可。

温馨提醒～炒饭全程以大火快速翻炒，这样炒出来的饭就会粒粒分明有弹性。

                ～鸡饭已经有调味所以在炒饭时加入少许鸡粉调味就好。

                ～自煮鸡饭链接：https://privatekitchenslife.blogspot.com/2015/12/steam-chicken-rice.html

Ingredients：( 2 servings)
2 bowls of overnight chicken rice
2 tablespoon of minced garlic
3~4 stalks of baby kale, wash & chopped
1 pc carrot, diced
2 eggs, slightly beaten
6 pcs prawns

Seasoning：
dash of pepper
chicken powder to taste

Garnish:
fried scallion

Method：
1. Saute minced garlic until fragrant, add in diced carrots stir fry for a while. Following add in eggs and stir fry well. Add in kale & prawns continue to stir fry.
2. Add in chicken rice and stir fry in quick. Add in the seasoning and continue stir fry for 8~10 minutes until you can see the rice is dancing (jumping) in the wok.
3. Transfer on a plate , garnish with some fried scallion and ready to serve.
P/S: Fried the rice in quick under high heat therefore, the rice is separated, not sticky & springy.