tag:blogger.com,1999:blog-46817884809100405222024-03-12T21:19:05.448-07:00盈想人生。就爱私房菜每一道菜肴有它自己的来源,自己的故事。 而我的小小故事就在这里 —“盈想人生。就爱私房菜”。Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.comBlogger326125tag:blogger.com,1999:blog-4681788480910040522.post-81965489746846288162020-05-01T05:58:00.000-07:002020-05-01T05:58:02.866-07:00♡泰式黄姜鸡饭 Thai Style Chicken Bryani♡<span style="color: blue; font-size: large;">行动管制令#第45天 劳动节晚餐来吃特别的</span><br />
<span style="color: blue; font-size: x-large;"><b>*泰式黄姜鸡饭*</b></span><br />
<span style="color: blue; font-size: large;">泰式版的黄姜鸡搭配泰式香料饭,</span><br />
<span style="color: blue; font-size: large;">香到没朋友,味道一点也不输mamak 档的nasi beriani.</span><br />
<span style="color: blue; font-size: large;">如果您是芫荽爱好者,这您肯定会爱上它~!</span><br />
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<span style="color: blue;"><b>食谱参考于 <a href="https://www.marionskitchen.com/thai-turmeric-chicken-rice/?fbclid=IwAR3mGYQm7TvTUxgumxBcTWn11h3sj_e5zHSYSAG3QFyVjGsERMlci8WmE4U">Marion Grasby 的 Khao Mok Gai</a></b></span><br />
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黄姜鸡材料:<br />
(A) 全鸡腿 4只,洗净一支全鸡腿切半备用<br />
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(B) 芫荽 3棵,洗净 去茎部,切段,芫荽叶保留用来点缀<br />
姜末 1大匙<br />
蒜头 4瓣,切碎<br />
(芫荽、蒜头和姜捣碎)<br />
优格 1罐 (135克)<br />
咖喱粉 1大匙<br />
黄姜粉 1/2 茶匙<br />
鱼露 2大匙<br />
盐巴 少许<br />
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做法:<br />
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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。<br />
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。<br />
(剩下的腌料,留住备用)<br />
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。<br />
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泰式香料饭:<br />
(A)香米 2杯,洗净<br />
白洋葱 1/2 大个<br />
番茄 2个,洗净切丁<br />
腌制鸡肉剩下的腌料<br />
鸡汤或清水 2 1/2杯 (依自己买的白米水的份量自行拿捏)<br />
盐 适量<br />
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(B)小豆蔻 5粒<br />
肉桂 1支<br />
月桂叶 2片<br />
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点缀<br />
芫荽叶 2~3大匙<br />
炸葱头 2~3大匙<br />
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做法:<br />
1.爆香白洋葱,翻炒至微焦,加入番茄翻炒至软。<br />
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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。<br />
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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。<br />
*由于我忘了买(B) 材料所以我没放,但是米饭依然很香。<br />
*搭配泰式辣椒酱味道更美味。<br />
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<b><span style="color: blue;">Recipe adapted from <a href="https://www.marionskitchen.com/thai-turmeric-chicken-rice/?fbclid=IwAR3mGYQm7TvTUxgumxBcTWn11h3sj_e5zHSYSAG3QFyVjGsERMlci8WmE4U">Marion Grasby~ Khao Mok Gai</a></span></b><br />
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Turmeric Chicken Ingredients:<br />
(A) 4 whole chicken 4 pcs, each piece cut in half<br />
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(B) 3 stalks coriander, separate the roots and leaves. Chopped the roots & coriander leaves keep for garnish<br />
1 tablespoon chopped ginger<br />
4 cloves of garlic, chopped<br />
(pound the coriander roots, garlic & ginger with mortar and pestle)<br />
1 can greek yoghurt (135g)<br />
1 tablespoon of curry powder<br />
1/2 teaspoon of turmeric powder<br />
2 tablespoon of fish sauce<br />
pinches of salt<br />
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Method:<br />
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.<br />
2. Heat up a non-stick pan with some cooking oil. Use hand to remove the marinate from each chicken piece.<br />
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.<br />
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Thai Style Bryani:<br />
(A)2 cups jasmine rice, washed<br />
1/2 large white onion, chopped<br />
2 tomatoes, diced<br />
the reserved marinade<br />
2 1/2 cups chicken broth or water<br />
1/2 teaspoon of salt<br />
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(B)5 green cardamom pods<br />
1 cinnamon stick<br />
2 bay leaves<br />
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Garnish<br />
2~3 tablespoon of chopped coriander leaves<br />
2~3 tablespoon of fried shallots<br />
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Method:<br />
1. Pour in 3 tablespoons reserved frying oil, saute white onion until light brown, add in tomatoes until soft.<br />
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.<br />
3. Transfer the rice to a big plate, place the chicken pieces on top of the rice. Garnish with coriander leaves & fried shallots.<br />
*I omit ingredients (B) because I forgot to buy, but the rice still fulls of aromatic.<br />
*Best served with Thai Chilli Sauce.<br />
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<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-6415701819332274372020-04-24T05:05:00.000-07:002020-04-25T05:06:04.009-07:00♡麦片虾 Nestum Prawns♡<span style="color: blue; font-size: large;">行动管制令 #第38天,</span><br />
<span style="color: blue; font-size: large;">忙着替儿子剪头发,差点忘了煮饭时间,</span><br />
<span style="color: blue;"><span style="font-size: large;">匆匆忙忙煮了这</span><span style="font-size: x-large;"><b>*麦片虾*</b></span><span style="font-size: large;">,</span></span><br />
<span style="color: blue; font-size: large;">赶着煮饭所以没拍到食材的照片,</span><br />
<span style="color: blue; font-size: large;">煮好后赶着开饭,就只有这一张照片。</span><br />
<span style="font-size: large;"><span style="color: blue;">不管了,今晚有虾吃!开饭啦!</span> </span><br />
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材料:<br />
(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。<br />
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(b)麦片 5~6大匙<br />
咖喱叶 3支,取叶<br />
蒜末 1 大匙<br />
小辣椒 3~4条,切粒<br />
糖 1大匙<br />
盐 和鸡粉少许<br />
牛油 2大匙<br />
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做法:<br />
1.首先将麦片、盐、鸡粉和糖混合均匀备用。<br />
2.锅内热油,将明虾炸至熟捞起备用。<br />
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 。<br />
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。<br />
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Ingredients:<br />
(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.<br />
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(b)5~6 tablespoon of Nestum<br />
3 sticks of curry leaves<br />
1 tablespoon of chopped garlic<br />
3~4 pcs chilli padi, chopped<br />
1 tablespoon sugar<br />
pinch of salt & chicken powder<br />
2 tablespoon of butter<br />
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Method:<br />
1. Mix well the Nestum with salt, chicken powder & sugar, set aside.<br />
2. Deep fry the prawns until golden brown, set aside.<br />
3. Ladle out the remain frying oil. Put in 2 tablespoons of butter, saute chopped garlic, chilli padi & curry leaves until fragrant.<br />
4. Pour in Nestum & seasoning mixture (Step 1) & mix well. Finally, add in fried prawns and combine well.<br />
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<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-67502354247506384362020-04-23T08:10:00.001-07:002020-04-23T08:10:27.626-07:00♡马鲛鱼鲜汤 Mackerel Fish Soup♡<span style="color: blue; font-size: large;">热了好多天,今天下午终于下大雨了,</span><div>
<span style="color: blue; font-size: large;">行动管制令 #第37天晚餐</span></div>
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<span style="color: blue;"><span style="font-size: large;">就来碗热腾腾的</span><span style="font-size: x-large;"><b>*马鲛鱼鲜汤*</b></span></span></div>
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材料:(2~3人份)</div>
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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)</div>
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胡椒粒 1大匙,压碎</div>
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香茅 2支,拍扁</div>
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姜片 3~4片</div>
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水 800毫升</div>
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青葱和芫荽 少许(点缀)</div>
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调味料: </div>
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少许盐巴和鸡粉</div>
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做法: </div>
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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。</div>
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2.加入鱼肉片,再让它滚3分钟。加入少许调味料拌匀即可。</div>
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3.汤内加入青葱芫荽(以个人喜好可以不加)提高香气。</div>
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Ingredients:(2~3servings)</div>
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2 big slices mackerel fish, debone & cut in thin slices </div>
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(marinate with some soya sauce, pepper & starch) </div>
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1 tablespoon white pepper, slightly crushed</div>
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2 sticks of lemongrass</div>
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3~4 slices od ginger</div>
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800ml of water</div>
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Seasoning: </div>
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some salt & chicken powder</div>
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Garnish </div>
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some scallions & coriander leaves</div>
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Method: </div>
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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.</div>
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2. Add in fish meat, bring it to cook for 3 minutes. Add in seasoning before off the heat. </div>
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3. Garnish with some scallion & coriander leaves & serve in hot.</div>
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Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-62491827814843722202020-04-05T04:53:00.000-07:002020-04-18T18:52:32.076-07:00♡香炸鸡拳 Boxing Chicken♡<span style="color: blue; font-size: large;">行动管制令#第19天 </span><br />
<span style="color: blue; font-size: large;">乖乖呆在家里masak masak</span><br />
<span style="color: blue;"><span style="font-size: large;">今晚来些小吃</span><b><span style="font-size: x-large;">*香炸鸡拳*</span></b><span style="font-size: large;">,香酥肉嫩,</span></span><br />
<span style="color: blue; font-size: large;">想吃就自己来煲办呗~</span><br />
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<br />
材料:<br />
鸡翅上端 (像小鸡腿部位)10只,<br />
(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)<br />
鸡蛋 1个,打散<br />
炸鸡粉 适量<br />
<br />
腌料:<br />
姜汁 2大匙<br />
盐巴 少许<br />
胡椒粉、黑胡椒盐粉 少许<br />
<br />
做法:<br />
1. 将鸡拳与腌料混合均匀,腌制至少1个小时。<br />
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。<br />
<br />
Ingredients:<br />
10 pcs chicken drumet,<br />
use a sharp knife cut around the drumet bone, push the meat to the front until in lollipop shape.<br />
1 egg, beaten<br />
1 bowl of fried chicken flour<br />
<br />
seasoning:<br />
2 tablespoon of ginger juice<br />
1/2 teaspoon salt<br />
dash of pepper and black pepper<br />
<br />
Method:<br />
1. Marinate the drumets with seasoning, chill in the fridge for at least 1 hour.<br />
2. Preheat oil. Coat the drumets with egg, following coat with fried chicken flour. Deep fry under medium-low heat until golden brown.<br />
<br />
<br />
<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-19146279149803579222020-03-31T06:56:00.000-07:002020-04-18T18:55:30.503-07:00♡鸡丝皮蛋粥 Shredded Chicken Breast Congee with Century Eggs♡<span style="color: blue;"><span style="font-size: large;">软绵的</span><b><span style="font-size: x-large;">*鸡丝皮蛋粥*</span></b><span style="font-size: large;">,</span></span><br />
<span style="color: blue; font-size: large;">行动管制令第14天的午餐</span><br />
<span style="color: blue; font-size: large;"><br /></span>
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<br />
材料:<br />
白米 1杯, 洗净沥干<br />
鸡胸肉 1块 (洗净,涂上少许盐巴然后预先汆汤至熟,拔成丝)<br />
鸡骨上汤 3大碗<br />
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<br />
姜丝、芫荽、炸葱 少许<br />
<br />
调味料:<br />
盐巴 适量<br />
鸡精粉 少许 (可以不加)<br />
胡椒粉、麻油、酱油少许<br />
<br />
做法:<br />
1.将上汤煮开,倒入洗好的白米,待滚开后转成中小火熬煮。<br />
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。<br />
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。<br />
**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。<br />
<br />
Ingredients:<br />
1 cup of rice, washed & drained<br />
1 medium pcs of chicken breast(marinate with some salt, blanch until cook in advance, shredded)<br />
3 big bowl of chicken broth<br />
2 century eggs, 1 1/2 eggs diced, another 1/2 century egg sliced<br />
<br />
Garnish with~<br />
chopped coriander leaves, shredded ginger, fried scallion<br />
<br />
Seasoning:<br />
salt to taste<br />
chicken powder to taste (optional)<br />
pepper, sesame oil, soya sauce<br />
<br />
Method:<br />
1. Bring the broth to boil, add in the rice. When it is boiling, turn into medium-low heat.<br />
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.<br />
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.<br />
**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.<br />
<br />
<br />
<br />
<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-29417707806667977372020-03-28T07:20:00.000-07:002020-04-18T18:57:53.465-07:00♡炸酱意面 Spaghetti with Minced Meat Sauce♡<div class="separator" style="clear: both; text-align: left;">
<span style="color: blue;"><span style="font-size: large;">简单又容易准备的一餐~</span><span style="font-size: x-large;"><b>*炸酱意面*</b></span></span></div>
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<span style="color: blue; font-size: large;">肉碎香菇焖出香味,</span></div>
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<span style="color: blue; font-size: large;">再搭配新鲜萝卜丝和青瓜丝,口感十足,</span></div>
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<span style="color: blue; font-size: large;">相信您也会爱上它!</span></div>
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<br />
材料:(四人份)<br />
意大利面 3/4包<br />
五花肉末 300克<br />
香菇 中形 5朵,浸软洗净后剁碎<br />
蒜末 1大匙<br />
水 适量<br />
红萝卜 1条, 洗净去皮后切丝<br />
日本青瓜 1 1/2 条,去皮切丝<br />
<br />
调味料:<br />
香菇蚝油 4大匙<br />
胡椒粉 少许<br />
麻油 少许<br />
绍兴酒 1大匙<br />
糖 少许<br />
<br />
做法:<br />
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。<br />
2.将蚝油、麻油和胡椒粉与肉末混合均匀。<br />
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。<br />
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。<br />
<br />
Ingredients:(4 servings)<br />
3/4 packet Spaghetti<br />
300g minced pork belly<br />
5 medium-size mushrooms, soak until soft, washed & chopped<br />
1 tablespoon chopped garlic<br />
adequate water<br />
1 pc carrot, shredded<br />
1 1/2 Japanese cucumber, remove skin & shredded<br />
<br />
Seasoning:<br />
4 tablespoon mushroom oyster sauce<br />
dash of pepper<br />
1/2 teaspoon sesame oil<br />
1 tablespoon Shao Xing cooking wine<br />
pinch of sugar<br />
<br />
Method:<br />
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.<br />
2. Mix the minced pork with mushroom oyster sauce, sesame oil and pepper, combine well.<br />
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.<br />
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.<br />
<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-41267896001319419142020-03-26T01:47:00.000-07:002020-04-18T19:02:41.155-07:00♡咖哩马铃薯酥 Curry Potatoes Puff♡<div class="separator" style="clear: both; text-align: center;">
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<span style="color: blue;"><span style="font-size: large;">管制令第九天下午茶~</span><span style="font-size: x-large;"><b>*咖喱马铃薯酥*</b></span><span style="font-size: large;">,</span></span></div>
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<span style="color: blue; font-size: large;">一出炉被老公和孩子扫个清光!</span></div>
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陷料材料:<br />
马铃薯 3 大个,去皮切小丁,预先蒸熟备用<br />
白色洋葱 1大个,去皮切碎<br />
鸡柳 2条,切小丁(用少许胡椒粉和酱油腌制)<br />
咖喱粉 3大匙(喜欢辣的可以多加)<br />
调味料~盐、鸡粉和糖少许<br />
<br />
做法:<br />
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。<br />
2.加入马铃薯和调味料翻炒均匀即可。<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
酥皮材料:<br />
酥皮10片(1包)<br />
蛋黄1颗加1大匙牛奶,拌匀<br />
<br />
做法:<br />
1.把1片酥皮用杆子杆开,<br />
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。<br />
3.预热炉后,以200°C烘至金黄色即可(20~30分钟)。<br />
*温度与时间依各人的烤炉自行调整。<br />
<br />
<br />
Filling Ingredients:<br />
3 potatoes,remove skin & dice, Steam until soft in advance<br />
1 big white onion, chopped<br />
2 pc chicken fillet, dice (marinate with some soya sauce & pepper)<br />
salt, chicken powder & sugar to taste<br />
<br />
Method:<br />
1. Saute white onion until soft & light brown colour, add in curry powder & chicken stir fry until the chicken well cooked.<br />
2. Following add in potatoes & seasoning, stir fry well.<br />
<br />
Pastry Ingredients:<br />
10 pieces (1 packet) of puff pastry<br />
1 small bowl of curry potatoes, cooked until soft in advanced<br />
1 egg yolk &1 tablespoon milk,mixed well<br />
<br />
Steps:<br />
1. By using a rolling pin, roll out a piece of puff pastry and cut it into 2 pieces.<br />
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.<br />
3. Preheat oven, bring it to bake for 20~30 minutes with 200°C until golden brown colour.<br />
<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-69304181806602100152020-03-19T02:07:00.000-07:002020-03-19T02:12:23.450-07:00♡芥兰虾仁炒鸡饭 Fried Chicken Rice with Baby Kale & Prawns♡<span style="color: blue; font-size: large;">好久没上帖啦!行动管制令在家随便煮随便吃</span><br />
<span style="color: blue; font-size: large;">昨天剩下的鸡饭,简单加了些小芥兰和虾仁,</span><br />
<span style="color: blue; font-size: large;">变一变炒一炒,再加入少许的调味料,</span><br />
<span style="color: blue;"><span style="font-size: x-large;"><b>*芥兰虾仁炒鸡饭*</b></span><span style="font-size: large;"> 另一番风味就完成啦!</span></span><br />
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材料: ( 2 人份)<br />
隔夜鸡饭 2碗<br />
蒜末 2大匙<br />
小芥兰 3~4棵,洗净切小段<br />
红萝卜 1条,切丁<br />
鸡蛋 2个,打散<br />
虾仁 6只<br />
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调味料:</div>
<div>
胡椒粉 少许</div>
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鸡粉 少许</div>
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装饰:</div>
<div>
炸葱 2大匙 </div>
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做法:</div>
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<div>
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。</div>
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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)</div>
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3.上桌前撒上少许炸葱即可。</div>
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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。</div>
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~鸡饭已经有调味所以在炒饭时加入少许鸡粉调味就好。</div>
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~自煮鸡饭链接:<a href="https://privatekitchenslife.blogspot.com/2015/12/steam-chicken-rice.html">https://privatekitchenslife.blogspot.com/2015/12/steam-chicken-rice.html</a></div>
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Ingredients:( 2 servings)<br />
2 bowls of overnight chicken rice<br />
2 tablespoon of minced garlic<br />
3~4 stalks of baby kale, wash & chopped<br />
1 pc carrot, diced<br />
2 eggs, slightly beaten<br />
6 pcs prawns<br />
<br />
Seasoning:<br />
dash of pepper<br />
chicken powder to taste<br />
<br />
Garnish:<br />
fried scallion<br />
<br />
Method:<br />
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.<br />
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.<br />
3. Transfer on a plate , garnish with some fried scallion and ready to serve.<br />
P/S: Fried the rice in quick under high heat therefore, the rice is separated, not sticky & springy.<br />
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Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-82282934538827579282019-12-28T04:41:00.000-08:002019-12-28T04:41:02.945-08:00♡妈蜜鸡翅 Marmite Chicken Wings♡<span style="color: blue; font-size: large;">好久没上菜了,</span><br />
<span style="color: blue; font-size: large;">今晚来吃</span><span style="color: blue; font-size: x-large;"><b>*妈蜜鸡翅*</b></span><br />
<span style="color: blue; font-size: large;">鸡翅粘满了妈蜜酱汁和芝麻,别有一番风味</span><br />
<span style="color: blue; font-size: large;">开胃下饭,宝贝们非常喜欢!</span><br />
<span style="color: blue; font-size: large;">感谢 Foo Beehong 好友的食谱</span><br />
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材料:<br />
鸡翅 10只,洗净沥干水备用<br />
芝麻 3大匙,预先烤香<br />
<br />
<br />
鸡翅腌料:<br />
盐巴 少许<br />
胡椒粉 少许<br />
木薯粉 适量<br />
鸡蛋 1颗,打散<br />
<br />
酱汁材料:<br />
妈蜜 1 大匙<br />
麦芽糖 1大匙<br />
糖 少许<br />
老抽 1大匙<br />
水 100毫升<br />
薯粉+少许水勾芡<br />
<br />
做法:<br />
1. 将鸡翅腌料与鸡翅混合均匀,放入冰箱至少2 小时以便入味。<br />
2. 锅内倒入适量的食油(油要可以盖过鸡翅),待热油转中火。将鸡翅炸至金黄色即可捞起沥干油。<br />
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3. 将酱汁材料倒入另一个锅内,煮滚后勾芡,再倒入鸡翅和撒上芝麻即可上桌。<br />
<br />
Ingredients:<br />
10 pcs of chicken wings, wash & drain<br />
3 tablespoon of sesame, toasted until fragrant in advance<br />
<br />
Marinate seasoning:<br />
salt to taste<br />
dash of pepper<br />
some tapioca starch<br />
1 egg, beaten<br />
<br />
Gravy ingredients:<br />
1 tablespoon of Marmite<br />
1 tablespoon maltose<br />
1 tablespoon sugar to taste<br />
1 tablespoon soya sauce<br />
tapioca starch + water (for thickening the gravy)<br />
<br />
Method:<br />
1. Mix well all the seasoning with chicken wings and chill it in the fridge at least 2 hours.<br />
2. Preheat the cooking oil in the pot (the oil must cover the chicken wings), deep fry chicken wings under medium heat until golden brown. Drained the fried chicken wings.<br />
3. In another pot, pour in all the gravy ingredients, bring it to boil. Add in starch and pour the chicken wings mix well. Spread sesame on the chicken and it is ready for serve.<br />
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<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-55837044855554044492019-11-24T04:44:00.000-08:002019-11-24T05:05:21.184-08:00♡自制鸡肉块 Homemade Chicken Nuggets♡<span style="color: blue; font-size: large;">宝贝们说好久没吃鸡肉块了,</span><br />
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<span style="color: blue; font-size: large;">为了吃得健康,自己动手做,就上网搜索食谱,</span></div>
<div>
<span style="color: blue;"><span style="font-size: large;">原来</span><b><span style="font-size: x-large;">自制鸡肉块</span></b><span style="font-size: large;">蛮简单,</span></span><br />
<span style="color: blue;"><span style="font-size: large;">采用新鲜鸡胸肉和自制的白面包糠,外脆肉嫩,停不了口咧!</span></span><br />
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材料:</div>
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鸡胸肉 1 大块 (约400克), 洗净沥干水后切丁,再搅成绞肉<br />
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面包糠 1/2 饭碗 (我用两片烘过的白面包搅碎)<br />
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食油 1大匙 </div>
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调味料:</div>
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胡椒粉 1茶匙</div>
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味椒盐 1 1/2大匙<br />
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<a href="https://1.bp.blogspot.com/--Zq42rsWGhw/Xdp4diGz-RI/AAAAAAAAIyU/fxeH2wkCN-4rTosZ0zaZTzJdH5igJ6WJACLcBGAsYHQ/s1600/Flavoured%2Bpepper.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="794" height="320" src="https://1.bp.blogspot.com/--Zq42rsWGhw/Xdp4diGz-RI/AAAAAAAAIyU/fxeH2wkCN-4rTosZ0zaZTzJdH5igJ6WJACLcBGAsYHQ/s320/Flavoured%2Bpepper.jpg" width="264" /></a></div>
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鸡粉 1茶匙<br />
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沾鸡块材料:</div>
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面粉 1/2 小饭碗</div>
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鸡蛋 2个 打散</div>
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面包糠 1饭碗<br />
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做法:</div>
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1.将搅好的鸡绞肉、面包糠和调味料混合均匀,再倒入食油混合至肉团光滑不粘手。<br />
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2.将肉团放入保鲜袋再用杆面棒杆成1/2cm 厚,再用一把已抹上少许油的刀子分切成方块,再捏成鸡块形。<br />
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3.将已切好的鸡块存入冰箱至少2小时。</div>
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4.鸡块沾上薄薄的面粉,然后沾上蛋液,再沾上面包糠。<br />
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5.锅内倒入适量的食油,油热后转小火。</div>
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6.将沾好的鸡块放入锅内,小火炸至两面浅金黄色捞起。</div>
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7.把火候调大,再将鸡块放入快速炸至金黄色捞起沥干即可上碟。</div>
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**自制鸡块可以依个人喜好加入蔬菜如青葱,红萝卜或西兰花<br />
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Ingredients:</div>
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1 pc (400g) of chicken breast, diced into small piece & ground with a food processor</div>
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1/2 bowl of bread crumbs (I use 2 pcs toast bread & grind it)</div>
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1 tablespoon of cooking oil </div>
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Seasoning:<br />
1 tsp pepper</div>
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1 1/2 tbsp flavoured pepper</div>
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1 tsp chicken powder</div>
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Coated Ingredients :</div>
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1/2 bowl of wheat flour</div>
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2 eggs, beaten</div>
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1 bowl of bread crumbs</div>
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Mehod:</div>
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1. Mix the ground chicken breast & bread crumbs with seasoning, following add in cooking oil mix until well combined or non-stick with hand.</div>
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2. Transfer the chicken mixture into wrapping plastic, roll the mixture into 1/2cm thick with a rolling pin. Cut the mixture and form the mixture into nuggets shape.</div>
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3. Chill the nuggets in the fridge at least 2 hours.</div>
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4. Coat the nuggets with wheat flour, dip the nuggets with eggs, roll the nuggets in the bowl of bread crumbs evenly.</div>
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5. Preheat cooking oil, once the oil hot turn into low heat.</div>
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6. Fried the nuggets until light brown colour & drain it.</div>
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7. Turn into high heat, refried the nugget until golden brown in quick, drain it on paper towel.</div>
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Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-85993864407941506172019-10-20T03:10:00.000-07:002019-10-20T03:10:10.896-07:00♡斑斓鸡 Pandan Leaves Chicken♡<span style="color: blue; font-size: large;"><b style="color: red;">update 更新~ 2-/10/2019</b></span><br />
<span style="color: blue; font-size: large;"><b style="color: red;"><br /></b></span>
<span style="color: blue;"><span style="font-size: large;">久违的</span><b><span style="font-size: x-large;">*斑斓鸡*</span></b><span style="font-size: large;">,</span></span><br />
<span style="color: blue; font-size: large;">斑斓香,鸡肉嫩又多汁,</span><br />
<span style="color: blue; font-size: large;">大家一起来开动啦!</span><br />
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<span style="color: blue; font-size: large;"><br /></span>
<br />
<span style="color: blue; font-size: large;">周一另类小吃~</span><br />
<span style="color: blue;"><span style="font-size: large;">满屋飘香的</span><b><span style="font-size: x-large;">*斑斓鸡*</span></b></span><br />
<span style="color: blue; font-size: large;">家人非常喜欢,</span><br />
<span style="color: blue; font-size: large;">一下子就扫个清光了,呵呵</span><br />
<span style="color: blue; font-size: large;"><br /></span>
<span style="color: blue; font-size: large;">食谱参考于好友</span><span style="font-size: large;"><span style="color: purple;"> <a href="https://www.facebook.com/beehong.foo/posts/1090282861063212">Beehong Foo</a></span><span style="color: blue;">。感谢她漂亮的分享~</span></span><br />
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材料:<br />
全鸡腿 3支,去骨,洗净切小块<br />
大片斑斓叶 10~12片,洗净后一片剪成两片<br />
牙签 20~25支<br />
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腌料:<br />
黄姜粉 1茶匙<br />
胡椒粉 少许<br />
酱油 1大匙<br />
盐巴 少许<br />
白糖 半茶匙<br />
鸡蛋 1颗,打散<br />
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做法:<br />
1.将切块的鸡腿肉和腌料一起拌均匀,存入冰箱腌制至少三小时。<br />
2.将鸡肉块放在斑斓叶的尾端,然后卷紧,用牙签固定。<br />
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3.锅里倒入适量的油,待热后放入斑斓鸡,以中小火炸至鸡块金黄色即可捞起。<br />
4.将火再次开大,待锅内的油热后,快速将斑斓鸡倒入,翻炸一下再捞起沥干油即可上碟。<br />
**可一次多做斑斓鸡,然后存入冷冻格,要吃的时候拿出来退冰就可以炸来吃了。<br />
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Ingredients:<br />
3 pieces whole leg chicken,de-boned & cut into small pieces<br />
10~12 pieces big pandan leaves,wash and cut into two section<br />
20~25 toothpicks<br />
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Marinade Ingredients:<br />
1 teaspoon turmeric powder<br />
dash of pepper<br />
1 tablespoon soya sauce<br />
pinch of salt<br />
1/2 teaspoon sugar<br />
1 egg<br />
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<a href="https://1.bp.blogspot.com/-BtLI-8oAFpc/WAy96POA5oI/AAAAAAAAGpg/pyLiVQ3LlLY0-j10rjP9g49iJYAIcT-SACEw/s1600/Pandan%2BLeaves%2BChicken2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-BtLI-8oAFpc/WAy96POA5oI/AAAAAAAAGpg/pyLiVQ3LlLY0-j10rjP9g49iJYAIcT-SACEw/s640/Pandan%2BLeaves%2BChicken2.jpg" width="640" /></a></div>
<br />
<br />
Method:<br />
1. Combine well the chicken with all the marinade ingredients. Chill in the fridge for at least 3 hours.<br />
2. Place a piece of chicken on the end of a pandan leaf and roll it up tightly. Secure the piece by using a toothpick.<br />
3. Heat the oil in a wok, deep-fry the chicken until golden brown colour under medium-low heat. Dish out and drained on paper towel.<br />
4. Heat up the remaining oil again with high heat, once it is hot, deep-fried again the pandan leaves chicken for a half minute. Drain the chicken, transfer on the plate and serve hot.<br />
<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-35995246158483990102019-10-03T05:30:00.001-07:002019-10-03T06:13:15.107-07:00♡鱼香青茄子 Green Eggplants with Garlic Minced Meat♡<span style="color: blue; font-size: large;">青色茄子在菜市场是不多见,</span><br />
<div>
<span style="color: blue;"><span style="font-size: large;">今早看见它就买回来就煮了这</span><span style="font-size: x-large;"><b>*鱼香青茄子</b>*</span><span style="font-size: large;">,</span></span></div>
<div>
<span style="color: blue; font-size: large;">还蛮下饭的哦!</span></div>
<div>
<span style="color: blue; font-size: large;"><br /></span></div>
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<a href="https://1.bp.blogspot.com/-yDJbZ2bwgR8/XZWUI9XVpII/AAAAAAAAIus/BgtHoSTAkOkJZjyzf4Dd9JDdtTtan6AKwCEwYBhgL/s1600/Green%2Beggplants%2Bwith%2Bminced%2Bmeat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="688" data-original-width="960" height="458" src="https://1.bp.blogspot.com/-yDJbZ2bwgR8/XZWUI9XVpII/AAAAAAAAIus/BgtHoSTAkOkJZjyzf4Dd9JDdtTtan6AKwCEwYBhgL/s640/Green%2Beggplants%2Bwith%2Bminced%2Bmeat.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
材料:</div>
<div>
青茄子 2条,切斜片</div>
<div>
红辣椒 2条,剁碎</div>
<div>
肉碎 30克,用少许胡椒粉和酱油腌制一下</div>
<div>
虾米2大匙,浸软后洗净,剁碎</div>
<div>
蒜头 3瓣,剁碎</div>
<div>
青葱粒 1大匙</div>
<div>
水 适量</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-mj8Rnu3KY_Y/XZWUIoC0zJI/AAAAAAAAIus/Ou1jFaROGE05a2ADKyUBWOYyNmxhYjcCACEwYBhgL/s1600/Green%2Beggplants%2Bwith%2Bminced%2Bmeat1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="778" height="640" src="https://1.bp.blogspot.com/-mj8Rnu3KY_Y/XZWUIoC0zJI/AAAAAAAAIus/Ou1jFaROGE05a2ADKyUBWOYyNmxhYjcCACEwYBhgL/s640/Green%2Beggplants%2Bwith%2Bminced%2Bmeat1.jpg" width="518" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
调味料:</div>
<div>
盐巴 少许</div>
<div>
胡椒粉 少许</div>
<div>
鸡粉 少许</div>
<div>
薯粉 1大匙 + 2大匙水 勾芡用</div>
<div>
<br /></div>
<div>
做法:</div>
<div>
1.将切片的青茄子倒入热油中,油炸半分钟后捞起沥干油备用。</div>
<div>
2.爆香蒜末、红辣椒和虾米,然后加入肉碎翻炒至松散。</div>
<div>
3.加入调味和少许水,滚开后再倒入炸过油的青茄子翻炒均匀。</div>
<div>
4.最后勾芡,撒上青葱 即可上碟。</div>
<div>
<br /></div>
<div>
<div>
Ingredients:</div>
<div>
2 green brinjals, sliced</div>
<div>
2 red chillies, chopped</div>
<div>
30g minced pork, marinate with some pepper and soya sauce</div>
<div>
2 tablespoon chopped dried shrimps</div>
<div>
3 cloves of garlic, chopped</div>
<div>
1 tablespoon of chopped scallion</div>
<div>
150ml of water</div>
<div>
<br /></div>
<div>
Seasoning:</div>
<div>
salt to taste</div>
<div>
dash of pepper</div>
<div>
chicken powder to taste</div>
<div>
1 tablespoon tapioca starch dilute with 2 tablespoons of water (for thickening the gravy)</div>
<div>
<br /></div>
<div>
Method:</div>
<div>
1. Fried the green brinjals with hot oil for a half minute, strain and set aside.</div>
<div>
2. Saute minced garlic, chillies & dried shrimps until fragrance, following add in minced pork stir-fry for a while.</div>
<div>
3. add in water & seasoning. Add in fried brinjal and stir-fry well until the brinjal soft.</div>
<div>
4. Thicken the gravy with starch. Lastly, add in chopped scallion and ready to serve.</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-17273334639342210502019-09-09T01:57:00.000-07:002019-09-09T01:57:41.796-07:00♡鲜椰香草冰沙 Coconut Shake♡<div class="separator" style="clear: both; text-align: left;">
<span style="color: blue;"><span style="font-size: large;">炎热的天气来一杯香浓顺滑的</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: blue;"><b><span style="font-size: x-large;">*鲜椰香草冰沙*</span></b></span><span style="color: blue; font-size: large;">解一解暑吧!</span></div>
<br />
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<a href="https://1.bp.blogspot.com/-EmBlpljdlDc/XXYS6rs9KbI/AAAAAAAAIuI/4mD7IeJoZaII9hN9ZZstw8-h8QkZJbn8QCLcBGAs/s1600/Coconut%2Bshake5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://1.bp.blogspot.com/-EmBlpljdlDc/XXYS6rs9KbI/AAAAAAAAIuI/4mD7IeJoZaII9hN9ZZstw8-h8QkZJbn8QCLcBGAs/s640/Coconut%2Bshake5.jpg" width="480" /></a></div>
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<a href="https://1.bp.blogspot.com/-iBnMobS-GQ4/XXTdcCoLJwI/AAAAAAAAIto/IlpmzlU9A4g5yZTisJJ7gbjxt_SpjCCHgCEwYBhgL/s1600/Coconut%2Bshake3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="640" src="https://1.bp.blogspot.com/-iBnMobS-GQ4/XXTdcCoLJwI/AAAAAAAAIto/IlpmzlU9A4g5yZTisJJ7gbjxt_SpjCCHgCEwYBhgL/s640/Coconut%2Bshake3.jpg" width="512" /></a></div>
<br />
<br />
材料:<br />
新鲜椰子1个,取椰水<br />
冰块1碗<br />
淡奶1/4罐<br />
炼奶2大匙<br />
香草vanilla雪糕2勺(用来搅拌)1勺(用来装饰)<br />
ice cream soda半碗(可以不加)<br />
可可粉 1/4茶匙 (装饰用)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-eCQlksbcTxg/XXTdby0naAI/AAAAAAAAIt0/SAZxDeb-pTYzpXx0C2XoOHE_WfTFmaOigCEwYBhgL/s1600/Coconut%2Bshake1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-eCQlksbcTxg/XXTdby0naAI/AAAAAAAAIt0/SAZxDeb-pTYzpXx0C2XoOHE_WfTFmaOigCEwYBhgL/s640/Coconut%2Bshake1.jpg" width="640" /></a></div>
<br />
<br />
做法:<br />
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。<br />
**炼奶、雪糕的份量依自己的口味自行做调整<br />
**这次我是用非常嫩的香椰<br />
<br />
<br />
Ingredients:<br />
1 medium fresh coconut (250ml)<br />
1 bowl of ice cube<br />
1/4 can of evaporated milk<br />
2 tablespoon of condensed milk<br />
2 scoops of vanilla ice cream (for blend), 1 scoop (for the topping)<br />
1/2 bowl of ice cream soda (optional)<br />
1/4 teaspoon of cocoa powder (for garnish)<br />
<br />
Method:<br />
1. Blend all the ingredients with a blender until smooth. Pour the smoothie into a cup.<br />
2. Topping a scoop of ice cream on the top and garnish with some cocoa powder.<br />
<div>
<br /></div>
Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-37737382623213168562019-09-03T23:13:00.000-07:002019-09-04T00:04:06.959-07:00♡白斩鸡饭 Steamed Chicken Rice♡<span style="color: blue; font-size: large;"><b style="color: red;">update 更新~ 04/09/2019</b></span><br />
<span style="color: blue; font-size: large;"><b><br /></b></span>
<span style="color: blue;"><span style="font-size: large;">今日午餐吃</span><span style="font-size: x-large;"><b>*白斩鸡饭*</b></span><span style="font-size: large;">,</span></span><br />
<span style="color: blue; font-size: large;">采用菜园鸡和以蒸的方式,</span><br />
<span style="color: blue; font-size: large;">肉嫩鲜甜再搭配自制的芫荽酱料和辣椒,</span><br />
<span style="color: blue; font-size: large;">大家一起开动啦!~</span><br />
<span style="color: blue; font-size: large;"><br /></span>
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<span style="color: blue; font-size: large;"><br /></span>
<span style="color: blue; font-size: large;"><br /></span>
<span style="color: blue; font-size: large;">好久都没蒸鸡吃了~</span><br />
<span style="color: blue;"><span style="font-size: large;">我喜欢以蒸做法的</span><span style="font-size: x-large;"><b>*白斩鸡*</b></span><span style="font-size: large;">,特别是菜园鸡,</span></span><br />
<span style="color: blue;"><span style="font-size: large;">美味鲜甜,肉嫩多汁。</span></span><br />
<span style="color: blue; font-size: large;">蒸好后流出来的鸡汁,还可拿来蒸鸡饭,</span><br />
<span style="color: blue; font-size: large;">粒粒分明,扑鼻香味!</span><br />
<span style="color: blue; font-size: large;">宝贝们还扒多一碗饭呢~!</span><br />
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<br />
白斩鸡材料:<br />
菜园鸡/走地鸡 1只,洗净,切开两边沥干水<br />
芫荽根 4棵,洗净<br />
蒜头 5瓣<br />
姜 4片<br />
当归 3片<br />
盐巴少许<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nmDO92zDC5w/VmV9DYB4U3I/AAAAAAAAFA4/yKvScGibTTo/s1600/hainan%2Bchicken5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-nmDO92zDC5w/VmV9DYB4U3I/AAAAAAAAFA4/yKvScGibTTo/s1600/hainan%2Bchicken5.jpg" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kH5D56v3UFk/VmV9BWdTuiI/AAAAAAAAFAk/MDCCezebM84/s1600/hainan%2Bchicken3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" src="https://3.bp.blogspot.com/-kH5D56v3UFk/VmV9BWdTuiI/AAAAAAAAFAk/MDCCezebM84/s640/hainan%2Bchicken3.jpg" width="640" /></a></div>
<br />
做法:<br />
1.将适量的盐巴均匀涂在鸡肉上。<br />
2.把蒜头,姜,当归和芫荽铺在鸡肉底部。<br />
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)<br />
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。<br />
(如果喜欢麻油,可滴上少许麻油在鸡肉上)<br />
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。<br />
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<a href="http://4.bp.blogspot.com/-H-saG-3z1fo/VmV9EGBx3KI/AAAAAAAAFA8/0UziizQA-gs/s1600/hainan%2Bchicken4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://4.bp.blogspot.com/-H-saG-3z1fo/VmV9EGBx3KI/AAAAAAAAFA8/0UziizQA-gs/s640/hainan%2Bchicken4.jpg" width="640" /></a></div>
<br />
<br />
鸡饭材料:<br />
白米1 1/2 杯,洗净<br />
蒸鸡的鸡汁加水 1 1/2杯<br />
(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<br />
盐少许<br />
斑斓叶 3片,洗净打结(我没放因为家里没有)<br />
<br />
做法:<br />
1.把所有的材料倒入铁盆中,搅拌均匀。<br />
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)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_Vz0QIMwgX4/VmV9JyUL2LI/AAAAAAAAFBU/eGk1F5PnGPA/s1600/hainan%2Bchicken6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://3.bp.blogspot.com/-_Vz0QIMwgX4/VmV9JyUL2LI/AAAAAAAAFBU/eGk1F5PnGPA/s640/hainan%2Bchicken6.jpg" width="640" /></a></div>
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<br />
辣椒沾酱材料:<br />
红辣椒 20条,浸泡十五分钟后,洗净去籽<br />
小辣椒 10条<br />
蒜头 8瓣<br />
姜 2寸大<br />
桔子 3个,取汁<br />
盐巴适量<br />
味精少许(可以不放)<br />
糖少许<br />
<br />
做法:<br />
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。<br />
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<a href="http://1.bp.blogspot.com/-emt9sEe2hC8/VmV8-hP-2qI/AAAAAAAAFAQ/OIX_Vxz-A2I/s1600/hainan%2Bchicken1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://1.bp.blogspot.com/-emt9sEe2hC8/VmV8-hP-2qI/AAAAAAAAFAQ/OIX_Vxz-A2I/s640/hainan%2Bchicken1.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-ZAo6JhMAtfA/VmV9BFQQwdI/AAAAAAAAFAg/KfScY_znpI4/s1600/hainan%2Bchicken2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://3.bp.blogspot.com/-ZAo6JhMAtfA/VmV9BFQQwdI/AAAAAAAAFAg/KfScY_znpI4/s1600/hainan%2Bchicken2.jpg" /></a><br />
Steam Chicken Ingredients:<br />
1 garden chicken/ village chicken,washed, cut into two and drained<br />
4 talks of coriander roots,washed<br />
5 cloves garlic<br />
4 slices ginger<br />
3 slices dang gui (angelica)<br />
2 teaspoon salt<br />
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Steps:<br />
1.Apply salt on the chicken.<br />
2.Lay the garlic, ginger, dang gui & coriander roots at the bottom of the chicken.<br />
3.Boil a pot of water,put in the chicken and bring it to steam for about 20 minutes with high heat.<br />
(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)<br />
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)<br />
5.Pour out the chicken stock and others ingredients (garlic, ginger, coriander& dang gui) for the next step.<br />
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Chicken Rice Ingredients:<br />
1 1/2 cup of rice, washed<br />
1 1/2 cup chicken stock + water<br />
(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<br />
pinch of salt<br />
3 pandan leaves,tight a knot(I didn't put)<br />
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Steps:<br />
1.Add in all the ingredients into a steam bowl, and mix well.<br />
2.Steam the rice for about 15-20 minutes with high heat.<br />
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Chili Sauce Ingredients:<br />
20 red chillies, soak in water for about 15 minutes and removed seeds<br />
10 chili padi<br />
8 cloves garlic<br />
2 inches ginger<br />
3 calamansi lime<br />
pinch of salt<br />
pinch of ajinomoto (optional)<br />
pinch of sugar<br />
<br />
Steps:<br />
1.with mortar and pestle, crush and grind the ingredients. When it is done, add in calamansi lime juice & seasoning and mix well.<br />
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<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-52605622339506558602019-08-02T06:50:00.000-07:002019-08-02T06:50:37.417-07:00♡芋头糕 Yam Cake♡<span style="color: blue;"><span style="font-size: large;">自家做的</span><b><span style="font-size: x-large;">芋头糕</span></b><span style="font-size: large;">,</span></span><br />
<span style="color: blue; font-size: large;">多多的芋头,满满的虾米菜卜碎,</span><br />
<span style="color: blue; font-size: large;">大人小孩都爱吃~</span><br />
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材料:<br />
(A)芋头 约500克,去皮切丁<br />
虾米 80克,浸软后洗净剁碎 (依个人口味,我是喜欢多多虾米香)<br />
菜卜碎 3大匙,浸泡五分钟后洗净沥干水<br />
小红葱 10颗,剁碎<br />
蒜头 5瓣,剁碎<br />
五香粉 1茶匙<br />
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(B)粘米粉 300克<br />
薯粉 3大匙<br />
清水 1200毫升<br />
(以上材料预先半均匀)<br />
<br />
(C)青葱粒<br />
红辣椒丝<br />
<br />
调味料:<br />
盐巴 适量<br />
胡椒粉 少许<br />
鸡精粉 适量<br />
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<a href="https://1.bp.blogspot.com/-7WcJ2p_pfg0/XUQ9SXrc1_I/AAAAAAAAIsU/JgBCZl8Za-UfH87nW9lgXjeIe07Myh8cwCEwYBhgL/s1600/Yam%2Bcake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="800" height="640" src="https://1.bp.blogspot.com/-7WcJ2p_pfg0/XUQ9SXrc1_I/AAAAAAAAIsU/JgBCZl8Za-UfH87nW9lgXjeIe07Myh8cwCEwYBhgL/s640/Yam%2Bcake7.jpg" width="532" /></a></div>
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做法:<br />
1.爆香虾米和菜卜碎至干身,捞起备用。<br />
2.爆香蒜头和葱头碎,加入芋头、五香粉、调味料和2大匙已炒好的虾米菜卜碎 (步骤2)一起炒均匀。<br />
3.加入已经半均匀的材料(B),以中小火不停搅拌至浓稠即可拿起,倒入蒸盘里。<br />
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4.以大火蒸1个小时,即可取出。待凉后就可以切块,撒上炒香的虾米菜卜碎、青葱和辣椒丝。<br />
5.享用时,搭配辣椒酱味道更佳。<br />
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Ingredients:<br />
(A)1 medium-size yam (about 500g), removed skin & diced<br />
80g dried shrimps,soaked, washed & chopped<br />
(depend on your own favourite. I love more dried shrimps more fragrance)<br />
3 tablespoon chopped preserved radish (chai poh), Soak for 5 minutes, washed & drained<br />
10 shallots, chopped<br />
5 cloves garlic, chopped<br />
1 teaspoon five spices powder<br />
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(B)300g rice flour<br />
3 tablespoon tapioca starch<br />
1200 ml of water<br />
(mixed & combined well)<br />
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(C)chopped scallions<br />
sliced red chillies<br />
<br />
Seasoning:<br />
salt to taste<br />
dash of pepper<br />
chicken stock powder to taste<br />
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Method:<br />
1. Saute chopped dried shrimps and chopped preserved radish until fragrance, drained and set aside.<br />
2. Saute chopped garlic and shallot until fragrance. Add in yam, five spices, seasoning and dried shrimps (method no.2) and mix well.<br />
3. Pour in the mixture (ingredients B), Keep stirring until the mixture gets thickens under medium- low heat. Transfer the mixture into the steam tray,<br />
4.Steam for about 1 hour under high heat. Bring it to cool down and cut into pieces. Sprinkle some fried dried shrimps with chopped preserved radish, scallions and fresh chillies.<br />
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5. Best served with chilli sauce.Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-28432196451673737032019-07-11T03:44:00.002-07:002019-07-11T05:19:55.393-07:00♡参巴四大天王 Stir-fry Four Heavenly Kings with Sambal♡<span style="color: blue; font-size: large;">热辣开胃</span><b style="color: blue; font-size: xx-large;">*参巴四大天王*</b><br />
<span style="color: blue; font-size: large;">一道非常下饭的本地料理,</span><br />
<span style="color: blue; font-size: large;">今晚又要加饭了!</span><br />
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材料:<br />
(A)臭豆 12条(我买十元)去依去芯后洗净沥干水<br />
茄子 1/2条,洗净切条状<br />
羊角豆 3条, 切片<br />
乌龟豆 5条,切段<br />
虾仁(中) 15只,去壳去内脏,洗净<br />
(B)蒜末 4瓣,去依<br />
小红葱 5颗<br />
辣椒糊 3大匙,(喜欢辣可以多加)<br />
马来盏 (belacan) 1大匙<br />
(用搅拌器捣烂)<br />
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调味料:<br />
盐适量<br />
阿叁膏 1大匙 (加入半小饭碗水混合拌匀,取汁)<br />
糖少许<br />
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做法:<br />
1.热锅,倒入适量的油,将茄子和乌龟豆预先过油1分钟,捞起沥干油备用。<br />
2.爆香捣烂的材料(B),炒至出油。<br />
3.加入虾仁翻炒一下,然后再加入羊角豆、臭豆、茄子和乌龟豆快速翻炒。加入调味料和阿叁汁,再炒一下即可上碟。<br />
*依自己的口味自行调整材料和调味料分量。如果喜欢较辣可以多加辣椒糊。<br />
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Ingredients:<br />
(A)12 strips of Petai stinky beans (cost RM 10), peeled & halved<br />
1/2 pcs of brinjal, cut into strips<br />
3 pcs of ladyfingers, slice<br />
5 pcs of french beans, cut into section<br />
15 medium-sized prawns, shelled<br />
(B) 4 cloves of garlic<br />
5 shallots<br />
3 tablespoon chilli boh<br />
1 tablespoon belacan<br />
(ground all the ingredients B)<br />
<br />
Seasoning:<br />
salt to taste<br />
1 tablespoon tamarind paste dilute with half small rice bowl of water, strain<br />
sugar to taste<br />
<br />
Method:<br />
1. Preheat oil, fried the brinjals & french beans for a minute, drained and set aside.<br />
2. Saute grounded ingredients (B), stir fry until oil begins to appear on the surface.<br />
3. Add in prawns, stir-fry for a while, following add-in stinky beans, ladyfingers, brinjal & french beans stir-fry in quick. Add in seasoning and some tamarind juice, continue stir fry for another half minutes.<br />
*If you wish to taste spicier you may add more chilli boh.<br />
<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-14107408411629721512019-07-07T03:00:00.000-07:002019-07-07T03:00:20.453-07:00♡火龙果燕菜 Dragon Fruit Jelly♡<span style="color: blue;"><span style="font-size: large;">来来来,炎热天气来吃 冷冷的</span><span style="font-size: x-large;"><b>*火龙果燕菜* </b></span></span><br />
<span style="color: blue; font-size: large;">消消署吧!</span><br />
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材料:<br />
火龙果 1个,取果肉切小丁备用<br />
美人鱼AAA燕菜粉 1包(25克)<br />
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水 2500毫升<br />
冰糖(自己喜欢的甜度自行拿捏 )<br />
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做法:<br />
1.将水和燕菜粉混合均匀后倒入锅内煮滚。加入适量的冰糖再煮5分钟或至冰糖溶化。<br />
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。<br />
3.待凉后,存入冰箱至少2小时或直到冷即可享用。<br />
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Ingredients:<br />
1 dragon fruit, dice into small<br />
1 packet (25g) of Pearl Mermaid brand AAA Jelly powder<br />
2500 ml water<br />
Rock sugar to taste<br />
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1. Mix the jelly powder with water. Pour in a pot & bring it to boil. Once boiling, add in rock sugar boil for another 5 minutes or until the rock sugar dissolve. <br />
2. In a mould, put in dice dragon fruit, following pour in the jelly mixture into the mould.<br />
3. Chill in the fridge once the jelly is cool for at least 2 hours or until the jelly cold.<br />
<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-67678683000357615052019-06-23T02:19:00.000-07:002019-06-23T02:19:09.310-07:00♡仙草豆浆 Soya bean with Grass Jelly ♡<span style="color: blue; font-size: large;">人家喝珍珠奶茶,</span><br />
<span style="color: blue;"><span style="font-size: large;">我家喝天王级饮料~麦克杰逊-Black & White</span><span style="font-size: x-large;"><b>*仙草豆浆*</b></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><b><br /></b></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-WdFCcKxi_7s/XQ8168AMtZI/AAAAAAAAIpk/ms6xROo1KXs_3Cg19LpveLcMjVheyUrvACEwYBhgL/s1600/Soya%2Bmilk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="824" height="640" src="https://1.bp.blogspot.com/-WdFCcKxi_7s/XQ8168AMtZI/AAAAAAAAIpk/ms6xROo1KXs_3Cg19LpveLcMjVheyUrvACEwYBhgL/s640/Soya%2Bmilk.jpg" width="549" /></a></div>
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<a href="https://1.bp.blogspot.com/-kBJ2RDCWQa8/XQ8163CRfcI/AAAAAAAAIpo/_R7xHd9iLhg13umUpjsNqf8ABOX-gW-7QCEwYBhgL/s1600/Soya%2Bmilk1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://1.bp.blogspot.com/-kBJ2RDCWQa8/XQ8163CRfcI/AAAAAAAAIpo/_R7xHd9iLhg13umUpjsNqf8ABOX-gW-7QCEwYBhgL/s640/Soya%2Bmilk1.jpg" width="480" /></a></div>
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<br />
仙草豆浆做法:<br />
1.将切丁仙草放入玻璃瓶子里,再倒入自制冷豆浆即可享用。<br />
<br />
豆浆材料:<br />
黄豆400克,洗净后浸泡隔夜<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Ns1Flj_Bsxo/XQ816XU_82I/AAAAAAAAIpg/PZQCpvXyTI0Z3tBFWBHT3K8WCRbHFX13ACEwYBhgL/s1600/Soya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-Ns1Flj_Bsxo/XQ816XU_82I/AAAAAAAAIpg/PZQCpvXyTI0Z3tBFWBHT3K8WCRbHFX13ACEwYBhgL/s640/Soya.jpg" width="640" /></a></div>
<br />
水2升<br />
冰糖适量<br />
斑斓叶4-5片洗净打结,备用<br />
<br />
<br />
做法:<br />
1.将已浸泡过夜的黄豆沥干,分两至三次倒入搅拌器中,加入水搅拌。<br />
2.将已打好的黄豆倒进咖啡袋里,隔出豆奶。<br />
3.把隔好的豆奶倒入锅以中,加入斑斓叶以中火煮开至冒泡,再转至小火。加入和冰糖(个人觉得以冰糖代替白糖更加清甜)煮至滚,期间要不停轻轻的搅拌。<br />
4.把斑斓叶捞起,待凉后即可存入冰箱待冷。<br />
<br />
仙草材料:<br />
龟苓膏仙草粉1包(110克)<br />
水1000毫升<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cOuVgyopyRs/XQ85NI7t6mI/AAAAAAAAIp8/FJJXG0JSgrsi1AY8iwfzkrNNOBakqb4ngCLcBGAs/s1600/gui%2Bling%2Bgao%2Bpowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="717" height="640" src="https://1.bp.blogspot.com/-cOuVgyopyRs/XQ85NI7t6mI/AAAAAAAAIp8/FJJXG0JSgrsi1AY8iwfzkrNNOBakqb4ngCLcBGAs/s640/gui%2Bling%2Bgao%2Bpowder.jpg" width="478" /></a></div>
<br />
<br />
做法:<br />
1.先把250毫升的水与龟苓膏仙草粉拌匀。<br />
2.再把其余的750毫升水倒入锅中大火滚开,拌入做法1,小火煮至浓稠和幼滑 ,即可离火。过程中以手拌打蛋器不断搅拌一面烧焦。<br />
3.倒入模中,待冷却后,存入冰箱一小时,取出切丁。<br />
<br />
<br />
Ingredients of Soya Milk :<br />
400g washed & soak overnight<br />
2-litre water<br />
Rock sugar to taste<br />
4~5 pieces pandan leaves, washed tight knot<br />
<br />
Method:<br />
1. Rinse soaked soya bean. Blend the soya with water.<br />
(Separate to three times to blend)<br />
2. Sieve the soya milk with a coffee filter.<br />
3. Pour the soya milk into a pot, add in pandan leaves & boil under medium heat or bubble up. Add in rock sugar and keep stirring under low heat. Following add in pandan leaves and rock sugar and bring it to boil. Do remember keep stirring when it is boiling.<br />
4. Bring out the pandan leaves and let the soya milk cool down. Chill in the fridge for at last an hour.<br />
<br />
<br />
Ingredients of Grass Jelly:<br />
1 packet of Guiling grass powder(110g)<br />
1000ml water<br />
<br />
Method:<br />
1. Mix the Guiling grass jelly powder with 250ml water.<br />
2. Pour the remaining water (750ml) into a pot, bring it to boil, add in step(1), keep stirring the mixture until smooth and thicken under low heat.<br />
3. Pour the mixture into a container, bring it to cool down. After cool down, chill it in the refrigerator for at least one hour before dice it.<br />
<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-47051020390687817642019-05-31T00:10:00.000-07:002019-05-31T00:10:28.082-07:00♡榨菜炒肉丝 Stir-fry Sichuan Vegetable with Shredded Pork♡<span style="color: blue;"><span style="font-size: large;">开胃小菜</span><b><span style="font-size: x-large;">*榨菜炒肉丝*</span></b></span><br />
<span style="color: blue; font-size: large;">搭配白饭或白粥,都是一流的~</span><br />
<span style="color: blue; font-size: large;"><br /></span>
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<span style="color: blue; font-size: large;"><br /></span>
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材料:<br />
榨菜 1大颗,切条状后浸泡水10分钟一边去掉多余的盐份<br />
蒜末 1大匙<br />
红辣椒 1条,切丝<br />
瘦肉 100克,切丝,用少许酱油,胡椒粉和薯粉腌制一下<br />
水 少许<br />
<br />
调味料:<br />
酱油 1小匙<br />
糖 少许<br />
(以上调味料可以不加,依榨菜的咸度自行调整)<br />
<br />
做法:<br />
1.爆香蒜末,加入肉丝和辣椒丝快速翻炒。<br />
2.加入榨菜翻炒均匀然后加入少许水和调味料。<br />
3.翻炒数分钟直到肉丝熟透即可上碟。<br />
<br />
Ingredients:<br />
1 big Sichuan vegetable, cut into strips and soak with water for 10 minutes to reduce saltiness<br />
1 tablespoon minced garlic<br />
1 red chilli, shredded<br />
100g lean meat, shredded (marinate with some soya sauce, pepper & starch)<br />
some water<br />
<br />
Seasoning:<br />
1 teaspoon soya sauce<br />
dash of sugar<br />
(optional, if you feel the Sichuan Vegetable is enough salty)<br />
<br />
Method:<br />
1. Saute minced garlic until fragrant, add n shredded pork and chilli, stir-fry in quick.<br />
2. Add in Sichuan vegetable, stir- fry well, following add in some water and seasoning.<br />
3. Bring it to cook for few minutes or until the pork well cooked. Off the heat and transfer on a plate.<br />
<div>
<br /></div>
Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-81813954217827015902019-05-29T06:36:00.000-07:002019-05-29T06:36:39.389-07:00♡香酥杏鲍菇 Crispy Oyster Mushroom♡<span style="color: blue;"><span style="font-size: large;">难以抗拒的小吃</span><span style="font-size: x-large;"><b>*香酥杏鲍菇*</b></span><span style="font-size: large;">,</span></span><br />
<span style="color: blue; font-size: large;">咔嚓咔嚓,一口接一口,</span><br />
<span style="color: blue; font-size: large;">一下就被扫空了!</span><br />
<span style="color: blue; font-size: large;"><br /></span>
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<a href="https://1.bp.blogspot.com/-52e-2INxavc/XO6KY4CWyhI/AAAAAAAAIog/yAjktENs_GkqGoP7b5cYmnJS4RkMECJQACEwYBhgL/s1600/Crispy%2BOyster%2BMushroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://1.bp.blogspot.com/-52e-2INxavc/XO6KY4CWyhI/AAAAAAAAIog/yAjktENs_GkqGoP7b5cYmnJS4RkMECJQACEwYBhgL/s640/Crispy%2BOyster%2BMushroom.jpg" width="640" /></a></div>
<span style="color: blue; font-size: large;"><br /></span>
材料:<br />
杏鲍菇 300克,洗净挤干水份,备用<br />
炸鸡粉 1饭碗<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CUFIjP01nbk/XO6KbGcGtMI/AAAAAAAAIok/5xpsvbBOZcUV4R7Lk2IaRJeGHR-U0MbigCEwYBhgL/s1600/Puas%2BKentucky%2BFried%2BChicken%2BFlour.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-CUFIjP01nbk/XO6KbGcGtMI/AAAAAAAAIok/5xpsvbBOZcUV4R7Lk2IaRJeGHR-U0MbigCEwYBhgL/s320/Puas%2BKentucky%2BFried%2BChicken%2BFlour.jpg" width="240" /></a></div>
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<br />
<br />
<br />
调味料:<br />
黑胡椒粉 少许<br />
<br />
做法:<br />
1.将挤干水份的杏鲍菇与黑胡椒粉混合均匀。<br />
2.将杏鲍菇充分地沾上薄薄一层的炸鸡粉,然后放入锅内炸至金黄色即可捞起沥干油,上碟。<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QctjRv8kW3E/XO6KY7utpSI/AAAAAAAAIoc/5YKdU1XQGQk-Rg9lmWAtVJB8h97uh-o4wCEwYBhgL/s1600/Crispy%2BButter%2BOyster%2BMushroom3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-QctjRv8kW3E/XO6KY7utpSI/AAAAAAAAIoc/5YKdU1XQGQk-Rg9lmWAtVJB8h97uh-o4wCEwYBhgL/s640/Crispy%2BButter%2BOyster%2BMushroom3.jpg" width="640" /></a></div>
<br />
<br />
Ingredients:<br />
300g Oyster mushroom, washed & squeeze out the water, drained fully<br />
<br />
Seasoning:<br />
dash of black pepper<br />
<br />
<div>
Method:<br />
1. Mix the oyster mushroom with black pepper.</div>
<div>
2. Coat the oyster mushroom with fried chicken powder. Deep fry until golden brown</div>
<br />
<div>
<br /></div>
Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-23785925434289139882019-05-17T06:43:00.000-07:002019-05-17T07:20:06.254-07:00♡香辣江鱼仔花生马铃薯 Spicy Potatoes with Anchovies & Peanuts♡<span style="color: blue;"><span style="font-size: large;">简单开胃的</span></span><br />
<span style="color: blue;"><b><span style="font-size: x-large;">*香辣炒马铃薯江鱼仔花生*</span></b></span><br />
<span style="color: blue; font-size: large;">非常下饭,开动啦!</span><br />
<span style="color: blue; font-size: large;"><br /></span>
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<a href="https://1.bp.blogspot.com/-Mwvkak2P9qA/XN65Dcb7ByI/AAAAAAAAIoE/Uf3LhSuRCCUz3S-qlNV2BgSaBnjbi2H4gCEwYBhgL/s1600/Spicy%2BPotatoes%2Bwith%2BAnchovies%2B%2526%2BPeanuts1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://1.bp.blogspot.com/-Mwvkak2P9qA/XN65Dcb7ByI/AAAAAAAAIoE/Uf3LhSuRCCUz3S-qlNV2BgSaBnjbi2H4gCEwYBhgL/s640/Spicy%2BPotatoes%2Bwith%2BAnchovies%2B%2526%2BPeanuts1.jpg" width="480" /></a></div>
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<br />
材料:<br />
2大个 马铃薯,去皮切条<br />
1 大个洋葱,切丝<br />
20克 江鱼仔<br />
20克 花生<br />
<br />
香料:<br />
3颗 小红葱<br />
2瓣 蒜头<br />
2大匙 辣椒糊<br />
(小红葱和蒜头用搅拌器捣烂)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-5CvvO7_YAoM/XN65E-O2IzI/AAAAAAAAIoA/pmX4ejzDPpUgNgjAlveqdudm16hzC9QMgCEwYBhgL/s1600/Spicy%2BPotatoes%2Bwith%2BAnchovies%2B%2526%2BPeanuts4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://2.bp.blogspot.com/-5CvvO7_YAoM/XN65E-O2IzI/AAAAAAAAIoA/pmX4ejzDPpUgNgjAlveqdudm16hzC9QMgCEwYBhgL/s640/Spicy%2BPotatoes%2Bwith%2BAnchovies%2B%2526%2BPeanuts4.jpg" width="640" /></a></div>
<br />
调味料:<br />
白糖 少许<br />
盐 少许<br />
<br />
做法:<br />
1.将江鱼仔与花生预先炸香,沥干油备用。<br />
2.将马铃薯条炸至金黄色捞起备用。<br />
3.锅内倒入适量的油,爆香捣烂的小红葱和蒜头,再加入洋葱丝和辣椒糊炒至出味。然后,加入调味料拌匀。<br />
4.倒入马铃薯、江鱼仔和花生,快速拌均匀即可上碟。<br />
<br />
Ingedietns:<br />
Potatoes 2 pcs, remove skin & cut into strips<br />
Onion 1pcs, slice<br />
Anchovies 20g<br />
Peanuts 20g<br />
<br />
Spice Paste Ingredients:<br />
Shallots 3pcs<br />
garlic 2 cloves<br />
Chilli paste 2 tablespoon<br />
(Grounded the shallots & garlic in advance)<br />
<br />
Seasoning:<br />
salt & sugar to taste<br />
<br />
Method:<br />
1. Fried the anchovies & peanuts until crispy, set aside<br />
2. Fried the potatoes until golden brown, set aside.<br />
3. Saute grounded paste, chilli paste & onion with some oil until fragrant, following add-in seasoning.<br />
4. Pour-in Fried potatoes, anchovies & peanuts into the wok, stir & mix well in quick.<br />
<div>
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<span id="goog_760581090"></span><span id="goog_760581091"></span><br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-38830336834237778442019-04-21T02:29:00.000-07:002019-04-21T02:37:11.444-07:00♡杂锦炒天贝 Stir-fry Assorted Vegetables with Tempe♡<span style="color: blue; font-size: large;">好久都没上菜了!</span><br />
<span style="color: blue;"><span style="font-size: large;">今天尝试煮了这</span><b><span style="font-size: x-large;">*杂锦炒天贝*</span></b><span style="font-size: large;">,</span></span><br />
<span style="color: blue; font-size: large;">简单容易又富有蛋白质的一餐</span><br />
<br />
<span style="color: blue;">天贝是一种天然发酵大豆制品,含丰富的蛋白质。发酵后的天贝形成了蛋白质水解的中间产物——多肽,它最具有活性,而且易于消化吸收,生理功能效果也更高,可以促进能量代谢、降低胆固醇和抗氧化。天贝是鱼肉的最佳替代特殊食品,为素食者良好的蛋白质来源。(资料来自网络)</span><br />
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材料:<br />
天贝 1包(100克), 切小块<br />
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蒜末 1大匙<br />
红萝卜 2寸,切片<br />
粟米心 1包,洗净切片<br />
甜豆 20条,去丝洗净<br />
罐头蘑菇 5大颗,切半<br />
水 少许<br />
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调味料:<br />
盐巴、鸡精粉和胡椒粉各 少许<br />
生粉 1大匙 +1大匙水 (勾芡用)<br />
绍兴酒 1大匙<br />
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做法:<br />
1.热油,将切块天贝煎至两面金黄色即可捞起沥干油备用。<br />
2.爆香蒜末,加入红萝卜和粟米心快速翻炒一下,加入蘑菇、盐巴、鸡精粉和胡椒粉继续翻炒片刻。<br />
3.加入少许水,加入甜豆和天贝让它焖煮3分钟。<br />
4.加入绍兴酒和生粉水勾芡翻炒均匀即可上碟。<br />
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Ingredients:<br />
1packet of tempe(100g), slice into pieces<br />
1 tablespoon of minced garlic<br />
2 inches of carrot, sliced<br />
1 packet of baby corn, sliced<br />
20 pcs of snap peas<br />
5 pcs button mushroom, cut into half<br />
some water<br />
<br />
Seasoning:<br />
pinch of salt<br />
pinch of chicken powder<br />
dash of pepper<br />
1 tablespoon starch +1 tablespoon water(for thicken the gravy)<br />
1 tablespoon of Shao Xing wine<br />
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Method:<br />
1. Fried the Tempe until golden brown, drain & set aside.<br />
2. Saute minced garlic, add in carrots & baby corn, stir-fry in quick for a while. Add in button mushroom, salt, chicken powder & pepper, continue to stir-fry for few minutes.<br />
3. Add in some water, following add in fried Tempe & snap peas. Simmer it for 3 minutes.<br />
4. Lastly, add in Shao Xing wine & starch and stir well.<br />
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Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-75863094403573295782019-03-28T06:28:00.000-07:002019-03-28T07:22:51.335-07:00♡姜丝麻油素腰子 Sesame Vegetarian Kidney with Shredded Ginger♡<span style="color: blue; font-size: large;">好久没煮姜丝麻油料理,</span><br />
<span style="color: blue;"><span style="font-size: large;">今晚就随意煮了</span><span style="font-size: x-large;"><b>*姜丝麻油素腰子*</b></span><span style="font-size: large;">,</span></span><br />
<span style="color: blue; font-size: large;">姜丝麻油香,素腰子好爽口,来吃饭咯!</span><br />
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材料:<br />
素腰子 1包(500克),解冻后用清水洗一遍沥干水备用<br />
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文冬姜 1拇指大,切丝<br />
麻油 3大匙<br />
水 少许<br />
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调味料:<br />
酱油 2~3大匙<br />
绍兴酒 3大匙<br />
胡椒粉 少许<br />
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做法:<br />
1.麻油倒入锅内,以中火爆香姜丝至金黄色,捞起一半沥干油备用。<br />
2.将素腰子倒入锅内与其余的姜丝一起快速翻炒1分钟,加入酱油继续翻炒一下。<br />
3.倒入适量的水和绍兴酒,盖上锅盖,以中小火焖煮8分钟即可熄火上碟。<br />
4.撒上姜丝即可与白饭一起趁热享用。<br />
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Ingredients:<br />
1 pack (500g) of Vegetarian Kidney, defrost, wash with water & drain<br />
1 thumb size big Bentong ginger, shredded<br />
3 tablespoon sesame oil<br />
adequate water<br />
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Seasoning:<br />
2~3 tablespoon soya sauce<br />
3 tablespoon Shao Xing cooking wine<br />
dash of pepper<br />
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Method:<br />
1. Pour sesame oil into a wok, saute shredded ginger under medium heat until golden brown, ladle out half of the ginger out, drained & set aside.<br />
2. Put in the vegetarian kidney, stir fry for a minute together with remain shredded ginger in the wok, add in soya sauce & continue to stir fry for a while.<br />
3. Add in some water & cooking wine, simmer for 8 minutes.<br />
4. Garnish with remain fried shredded ginger on the top, and served hot with white rice.Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-60925123843804812292019-03-16T01:00:00.001-07:002019-03-16T01:00:57.305-07:00♡麦香肉扒 Nestum Pork Chop♡<span style="color: blue;"><span style="font-size: x-large;"><b>*香麦肉扒*</b></span><span style="font-size: large;">,宝贝们的最爱</span></span><br />
<span style="color: blue; font-size: large;">香脆肉嫩,开动啦!~</span><br />
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香麦肉扒材料:<br />
肉眼 300克,切片后稍微用刀背敲两面<br />
鸡蛋 1颗,打散<br />
Nestum 原味麦片 1碗 (用搅拌机打碎)<br />
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调味料:<br />
咖喱粉 1茶匙<br />
Paprika 粉 1茶匙<br />
黄姜粉 1茶匙<br />
胡椒粉 1/2茶匙<br />
姜汁 1大匙<br />
盐巴 1/2茶匙<br />
味精 少许<br />
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做法:<br />
1.将全部调味料与肉片混合均匀存入冰箱腌渍隔夜。<br />
2.预热平底锅,锅里倒入少许食油。<br />
3.将肉片沾上蛋液再沾上麦片,放入锅里以中火煎至两面香脆金黄色,捞起沥干油。<br />
*小小心得:~肉片用刀背敲几下一边敲断肉里的筋,吃起来比较容易咬<br />
~麦片稍微打碎,这样比较容易粘在肉片上<br />
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Nestum Pork Chop Ingredients:<br />
300g loin meat, sliced & slightly chop with the back of the knife blade<br />
1 beaten egg<br />
1 bowl of Nestum original cereal (grinded with blender)<br />
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Seasoning:<br />
1 teaspoon of curry powder<br />
1 teaspoon of Paprika<br />
1 teaspoon turmeric powder<br />
1/2 teaspoon pepper<br />
1 tablespoon of ginger extract<br />
1/2 teaspoon salt<br />
pinch of Ajinomoto<br />
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Method:<br />
1. Marinate loin pork with all the seasoning overnight for better taste.<br />
2. Preheat a pan with some oil.<br />
3. Dip the pork with egg and coat with Nestum, pan fry until golden brown under medium heat.<br />
*Tips:~slightly chop the pork with the back of the knife blade, therefore, the pork is more easy to bite when eating.<br />
~Pork meat is easier coated with ground Nestum.Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0tag:blogger.com,1999:blog-4681788480910040522.post-36507525539115800372019-03-12T06:09:00.000-07:002019-03-12T06:09:50.664-07:00♡肉骨茶@养生药材汤 Herbal Soup with Pork Ribs♡<span style="color: blue; font-size: large;">大热天不想煎煎炒炒,</span><br />
<span style="color: blue; font-size: large;">就想煮锅肉骨茶*肉骨茶*</span><br />
<span style="color: blue; font-size: large;">大热天吃这个,会不会上火呀?</span><br />
<span style="color: blue;"><span style="font-size: large;">不用怕!这回我采用的是</span><a href="https://www.facebook.com/yixingebakkutteh/"><span style="font-size: large;">一心閣</span></a><a href="https://www.facebook.com/yixingebakkutteh/"><b><span style="font-size: x-large;">*养生药材汤-肉骨茶</span></b><span style="font-size: large;">*</span></a></span><br />
<span style="color: blue; font-size: large;">是采用上等药材和密制配料,不但可以健脾补气,还可以保健养生哦!</span><br />
<span style="color: blue;"><span style="font-size: large;">一锅浓郁美味的家常养生肉骨茶,大家一起开动啦</span>!</span><br />
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材料:<br />
排骨 2公斤,切块,洗净沥干<br />
一心阁养生药材汤 1盒,(里头有1包药材和1密制配料)<br />
蒜头 1大颗<br />
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调味料:<br />
1茶匙黑酱油<br />
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做法:<br />
1.将排骨用热水预先汆烫过,以便去掉血水,然后捞起,用自来水洗净后沥干水待用。<br />
2.另一个锅里,倒入3公升的水。煮开后放入药材和蒜头大火煮 20分钟。<br />
3.加入排骨、黑酱油和密制配料,以小火慢煮约1小时即可上桌。<br />
<br />
Ingrediens:<br />
2 kg of pork ribs, cut into medium pieces, washed & drained<br />
1 box of Yi Xin Ge Herbal Soup<br />
(there is a packet of herbal & a packet of special seasoning in a box<br />
A head of garlic<br />
3 litres water<br />
<br />
Other ingredients:<br />
1 tsp of dark soya sauce<br />
<br />
Method:<br />
1. Blanched the pork ribs to remove impurities with a pot of boiling water. Strained the pork ribs and washed it under running tap water, drained and set aside.<br />
2.With another medium pot, pour in 3 liters of water, bring it to boil. Add in herbal and garlics, bring it to boil 20 minutes under high heat.<br />
3. Add in pork ribs, dark soya sauce & special seasoning. Bring it to cook under low heat for about 1 hour.<br />
<br />
<br />Privatekitchenslifehttp://www.blogger.com/profile/17196238393916256822noreply@blogger.com0