♡咸鱼炒米粉 Salted Fish Fried Beehoon♡

大家早安，
今日简易早餐~*咸鱼炒米粉*
^^呷饱饱才有力气开始美丽的一天 ^^

材料：
米粉 100克，浸软后沥干备用
古楼咸鱼 1小块约30克，预先煎香再压碎，备用
豆芽 1碗
蒜末 2大匙
红辣椒 1条，去籽切丝
萝卜丝 2大匙
青葱 1小棵，洗净切粒
鸡蛋 2颗，打散
水 80克

调味料：
蚝油 3大匙
鸡粉 1/2茶匙
胡椒粉 少许
鱼露 1茶匙
黑酱油 1大匙

做法：
1.热锅，倒入适量的油，将鸡蛋炒熟，备用。
2.锅内再倒入少许油，爆香蒜末倒入萝卜丝翻炒片刻，倒入少许水再下调味料。
3.待滚后，加入豆芽和米粉，不停翻炒至熟后再将炒熟的鸡蛋和咸鱼倒入拌均匀，即可熄火。
4.将米粉舀入盘子，撒上辣椒丝和青葱即可趁热享用。

Ingredients：
100g beehoon, soak until soft, drain & set aside
1 pc of Kurau salted fish (about30g), pan-fried until fragrant in advance, mashed
1 bowl of bean sprouts
2 tbsp minced garlic
1 red chilli, remove seeds & shredded
2 tbsp shredded carrot
1 small stalk of scallion, chopped
2 beaten eggs
80g of water

Seasoning：
3tbsp oyster sauce
1/2 tsp chicken powder
dashes of pepper
1 tsp fish sauce
1 tbsp of dark soya sauce

Method：
1. Preheat the wok, pour in some oil, fried the eggs until cook, transfer on a plate, set aside.
2. Pour in some oil in the wok again, saute minced garlic until fragrant, add in shredded carrot. Following add in some water & seasoning.
3. Bring it to boil, add in bean sprouts & beehoon, keep stirfry until well cooked. Add in eggs & fried salted fish & mix well, off the heat.
4. Transfer the fried beehoon on a plate. Garnish with red chilli & scallion & ready to serve.

♡烧肉炒米粉 Roasted Pork Fried Bee Hoon♡

周五简单午餐*烧肉炒米粉*
幸福就是这么简单~

材料：
米粉 150克，预先浸软
红萝卜丝 10克
包菜 2大片，切丝
洋葱 1/2 颗，切丝
黄豆干 1块，切小块（预先油炸至金黄色，备用）
烧肉 150克，切小块
桔子 1~2个，切半
水适量

调味料：
蚝油 1大匙
鸡精粉 1茶匙
胡椒粉 少许
酱油 1大匙

做法：
1.爆香洋葱，加入烧肉、包菜和萝卜丝翻炒。
2.倒入适量的水，让它煮滚，加入调味料和米粉，不停的翻炒至米粉完全吸干水分即可熄火，上碟。
3.上碟后，铺上豆干和桔子即可享用。

Ingredients：
150g bee hoon, soak until soft & drained
10g of shredded carrot
2 big slices of cabbage, shredded
1/2  onion, shredded
1 piece of yellow bean curd, cut into medium pieces, deep fried until golden brown in advance
150g, diced
1~2 calamansi lime, cut into half
adequate of water

Seasoning：
1 tablespoon of soya sauce
1 teaspoon of chicken powder
dash of pepper
1 tablespoon of soya sauce

Method：
1.Saute onion until soft, add in roasted pork, shredded carrots & cabbage, stir fry,
2.Add in adequate of water, bring it to boil, add in seasoning & bee hoon, keep stir fry until bee hoon totally absorb the water. Off the heat.
3.Served with fried bean curd & some calamansi lime juice.

♡广府炒之香底米 Cantonese Style Crispy Rice Vermicelli♡

好久没吃广府炒了！
今晚简易晚餐*香底米*
预先将米粉炸至酥脆，
享用前再淋上上汤与海鲜煮成的汤汁，
吃起来偶尔还会咬到酥脆的米粉，
咔嚓咔嚓，香脆可口！

材料：2人份
米粉 100克
鱼丸 4个，切片
墨鱼片 20克
肉片 20克
鲜虾6只
菜心 2棵，洗净切段

汤汁材料：
上汤 500毫升
香菇蚝油 2大匙
酱油 1大匙
鸡精粉 1茶匙
胡椒粉 少许
薯粉 + 少许水 (勾芡)
鸡蛋2个，打散

做法：
1.热油（油要多一点)，待油热后，火候转至中火。分次将米粉炸发至酥脆，捞起沥干油，备用。
2.将上汤倒入锅内，待滚开后加入肉片，鱼丸，墨鱼片，鲜虾再加入菜心和调味料.
3.待汤汁完全滚开后，就可勾芡然后在倒入蛋液搅拌至蛋液成蛋花即可熄火。
4.将汤汁淋在已炸好的米粉上再滴几滴绍兴酒即可趁热吃了！
**温馨提醒：炸米粉不可太大火以免烧焦。使用较粗的米粉较佳，以避免淋上汤汁米粉溶化成糊状。

Ingredients：2 servings
100g rice vermicelli
4 fish balls, sliced
20g sliced squid
20g sliced lean meat
6 prawns
2 stalks of choy sum, washed & cut into section

Gravy Ingredients：
500 chicken stocks
2 tablespoon of mushroom oyster sauce
1 tablespoon soya sauce
1 teaspoon chicken powder
dash of pepper
1 tablespoon corn starch (diluted with some water for thickening the gravy)
2 eggs, beaten

Method：
1.Preheat oil, when the oil is hot, turn the heat to medium. Fried the rice vermicelli until crispy & light golden color. Drained & set aside.
2.In another pot, pour in  the chicken stocks, bring it to boil. Add in lean meat, fish balls, squid, prawns and vegetables. Following add in seasoning and bring it to boil until all the ingredients cooked.
3.Thickening the gravy by adding in corn starch. Lastly, stir in beaten eggs, off the heat.
4.Pour the gravy on the fried rice vermicelli. Add in few drops of Shao Xing wine. Served in hot.
**Do not fried rice vermicelli under high heat to prevent scorched.

♡简易炒双粉 Simple Fried Beehoon & Vermicelli♡

今日早餐*简易炒双粉*
采用米粉和冬粉，再搭配芽菜、包菜和香菇
吃饱饱才有满满的能量开始美丽的星期三！

材料：
本地米粉 50克，浸软沥干
龙口冬粉 50克，浸软沥干
蒜末 1大匙
香菇 2朵，浸软洗净切丝
红萝卜 2寸，切丝
包菜 3大片，洗净切丝
芽菜 30克
鸡蛋 2颗，打散加入少许酱油和胡椒粉，煎熟后切丝，备用
甜腐皮 1片，切片后炸至金黄色备用
水 60克

调味料：
鸡粉 1茶匙
鲍鱼汁 1大匙
酱油 少许
胡椒粉 少许

做法：
1.爆香蒜末，加入香菇、萝卜丝和包菜翻炒均匀。
2.加入少许水和调味料，待滚后加入米粉和冬粉，快速翻炒。
3.加入芽菜混炒均匀至双粉吸干水份即可熄火，上碟。
4.撒上腐皮脆和鸡蛋丝即可趁热享用。

Ingredients：
50g beehoon, soaked until soft, drained & set aside
50g Long Kou Vermicelli, soaked until soft, drained & set aside
1 tablespoon chopped garlic
2 mushrooms, soaked until soft, washed & shredded
2 inches of carrots, shredded
3 big slices of cabbages, washed & shredded
30g of bean sprouts
2 eggs, beaten add in some soya sauce & pepper, pan fried and sliced, set aside.
1 piece of sweet beancurd sheet, cut into small pieces, fried until golden brown, set aside.
60g of water

Seasoning：
1 teaspoon of chicken stock
1 tablespoon of abalone sauce
soya sauce to taste
dash of pepper

Method：
1.Saute chopped garlic until fragrant, add in mushrooms, carrots & cabbages stir fry well.
2.Add in adequate of water & seasoning, bring it to boil. Following add in beehoon & vermicelli , stir fry well.
3.Add in bean sprouts and combine well until beehoon & vermicelli are totally dry. The water been absorbed, off the heat.
4.Transfer on a bowl, garnish with fried crispy fried beancurd sheet & eggs.

♡鸡丝河粉 Shredded Chicken Hor Fun♡

雨天来碗热腾腾的*鸡丝河粉*
今晚幸福晚餐就是这么简单搞定！~

材料：
(A)
鸡壳 2个，洗净切块
全鸡腿 2只
虾壳 300克
江鱼仔 手抓1小把
沙葛 1个，去皮切片
胡椒粒 1茶匙， 稍微敲碎
水 3000毫升

(B)
河粉 1包
鱼丸 10颗
鱼饼 1块，切片
韭菜 3~4棵，洗净切段
蒜头油 少许

调味料：
胡椒粉少许
盐 适量
冰糖 少许 （可以不加，依个人口味）

做法：
1.首先，将鸡壳用热水汆汤过再用自来水洗掉肮脏部份，沥干备用。
2.将3000毫升水倒入锅中，开火煮开后加入，鸡壳、全鸡腿、江鱼仔、沙葛以及胡椒粒。
3.15~20分钟后，捞起汤里的鸡腿，待凉后拔成丝。
4.在熬汤的当时，炒锅内倒入少许油将虾壳炒香至呈红色虾油，然后拿起加入汤内，以中小火一起熬煮约1个小时。一个小时后加入适量的调味料。
5.准备另一个小锅，里面倒入半锅水，大火煮开后汆汤鱼丸、鱼饼以及河粉。
6.将汆汤好的材料放入碗中，舀入熬煮好的汤汁，河粉上面再铺上鸡丝和韭菜。最后，淋上少许蒜头油，一碗热腾腾的鸡丝河粉就这样完成了！
*我是用剩下的虾壳一起熬煮汤，可以多加虾壳，那汤头就会更加鲜天美味。
*佐料也可以多加鲜虾或其他自己爱吃的材料。


Ingredients：
(A)
2 big piece chicken bone, wash & cut into medium size
2 whole leg chicken
300g shrimp shells
1 handful of anchovies
1 jicama, removed skin & sliced
1 teaspoon of white peppercorn, slightly crushed
3000ml water

(B)
1 packet hor fun
10 fush balls
1 piece fish cake, sliced
3~4 chives，washed & cut into section
garlic oil

Seasoning：
dash if pepper
salt to taste
rock sugar to taste （optional）

Method：
1.Blanched the chicken bones in advance with boiled water and rinse with tape water, drain and set aside.
2.Pour 3000ml water into a pot, bring it to boil. When it is boiling, add in blanched chicken bones, whole chicken leg, anchovies,jicama and white peppercorn.
3.Take out whole leg chicken after 15~20 minutes，drained and shredded when it is cool.
4.Meanwhile, pour in a tablespoon cooking oil, saute shrimps shells until fragrant or until the shells turn into red color. Off the heat, transfer the shrimp shells and shrimp oil into the boiling soup. Bring it to boil under medium low heat for 1 hour. Add in seasoning to taste.
5.With another small pot, pour in half pot of water, bring it to boil. Blanched the fish balls, fish cake and hor fun.
6.Ladle those blanched ingredients into a bowl, following with the soup and sprinkle shredded chicken and chives. Add in some garlic oil and it is ready for serve in hot.

♡香菇肉燥拌意面 Spaghetti with Taiwanese Meat Sauce♡

肉燥饭吃得多了， 
*香菇肉燥拌意面* 您尝试过了吗？
今晚另类晚餐就这样简单！~

  

材料：（四人份）
意大利面 3/4包
五花肉末 400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 半条， 洗净去皮后切丝
生菜3~4 大片，洗净切丝

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，铺上萝卜丝和生菜，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
400g minced pork belly
5 medium-size mushrooms, soak until soft, washed & chopped
1 tablespoon chopped garlic
adequate of water
1/2 pc carrot, shredded
3~4 pieces iceberg lettuce, washed and 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 minutes. 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 start thicken. Off the heat.
4. Transfer the spaghetti on a plate, lay on the shredded carrots and lettuce besides the spaghetti, scoop in the mushrooms minced meat on the spaghetti and it is done for serve.

♡香炒乌冬面 Stir Fried Udon Noodles♡

周五简易午餐
*香炒乌冬面*
这次加入猪油渣来炒，
香气十足！
大爱它的口感，
吃起来顺滑可口有弹性~
简单开餐咯！ 

材料：( 3人份)
日式乌冬面 2包 (200g x2), 从包装内取出，弄散

蒜末 1大匙
鱼丸 5颗，洗净切半
猪油渣 1大匙
鸡蛋 1颗，打散
青菜 1把，洗净切段 (我用黄芽白）
红辣椒 1条，切丝
青葱粒 1大匙
水 少许

调味料：
蚝油 2大匙
黑酱油 1茶匙
酱油 2大匙
胡椒粉 适量
糖 少许 (可以不加)

做法：
1.爆香蒜末和猪油渣，加入鱼丸翻炒一下再加入蛋液继续炒至蛋液凝固。
2.加入青菜翻炒，再加入少许水和调味料，拌匀后加入乌冬面继续翻炒至面条吸收所有水份即可熄火，上碟。
3.撒上辣椒丝和青葱粒即可趁热享用。

Ingredients：( 3 serving)
2 packets fresh Japanese Udon (200g x2)
1 tablespoon chopped garlic
5 pieces fish ball, washed & cut into half
1 tablespoon crispy pork lard
1 egg, slightly beaten
1 stalk of choi sum, washed & cut into sections (I use )
1 red chilli, shredded
1 tablespoon of chopped scallions
adequate water

Seasoning：
2 tablespoon mushroom oyster sauce
1 teaspoon dark soya sauce
2 tablespoon soya sauce
dash of pepper
sugar to taste (optional)

Method：
1.Saute chopped garlic and crispy pork lard until fragrance. Add in fish balls, stir fry for a while, add in egg and stir fry until the egg cook.
2.Add in vegetables, some water and seasoning, stir fry well, bring it to cook until the Udon noodles absorb the gravy, off the heat and transfer on the plate.
3.Garnish with shredded chillies and chopped scallion and it is best to serve in hot.

♡面粉粿 Mee Hoon Kueh♡

周五晚餐简单吃~
好久都没煮孩子们爱吃的*面粉粿*
今晚就满足他们的味蕾！~

材料：
面粉2杯
鸡蛋1个
盐少许
食油2大匙
水100-120克（视面粉的湿度，无需用完）
(将所有材料拌均搓至面团光滑,休面半至一小时)

上汤材料:
江鱼仔 1碗,洗净
沙葛 1个，去皮切片
黄豆1/4碗
姜半寸，拍扁
胡椒粒 1茶匙，稍微拍碎
水 2升
(水煮开,放入所有材料滚至江鱼仔出味,约半小时)

调味料:
胡椒粉
盐少许
酱油适量

佐料:
炸江鱼仔
薯仔菜 洗净沥干
香菇丝
肉末
鱼丸
(依个人喜好,自行准备佐料)

做法:
1. 用一个小锅倒入已煮好的汤,待滚后,用手拉开面团,撕块状后放入锅中。
2.加入肉末，鱼丸，香菇丝等佐料滚至熟。加入薯仔菜，再滚一下即可倒入碗中, 撒上炸好的江鱼仔，就可以开动啦!
**就是喜欢用手撕的面团，就是爱上那口感**
**搓面团时水份慢慢加入，揉成面团光滑就行了。

Mee Hoon Kueh Soup
Ingredients:
2 cups wheat flour
1 egg
pinch of salt
2 tablespoon cooking oil
100-120g water（depend of the dough）
(Mix all the ingredients until the dough smooth and set aside rest for half an hour-one hour)

Soup Ingredients:
1 bowl of anchovies,washed and drained
1 jicama，peel off the skin & sliced
1/4 bowl of soya bean
1/2 inch ginger
1 teaspoon of pepper, slightly crushed
2 litre water
(Add in all the ingredients into a boiled water and boil for about half an hour under low heat )

Seasoning:
pepper
salt
soya sauce

Other ingredients:
fried anchovies
mani cai, washed & drained
mushroom (sliced)
minced meat
fish balls
(Depend on your favourite to add)

Method:
1.Use a small pot, pour in half of the anchovies soup and bring it to boil. Tear the dough into the pot.
2.Add in minced meat, fish balls, mushrooms and bring it to boil until the dough & others ingredients well cooked. Add in mani cai continue to cook half minutes. Transfer into a bowl. Sprinkle fried anchovies. Best to serve in hot.

♡娘惹咖哩叻沙 Nyonya Curry Laksa♡

今晚特别想来碗热腾腾的面汤
*娘惹咖喱叻沙*
刺激一下味蕾当儿也暖一暖胃
呵呵，您是否也想来一碗咧？

 材料：
Mak Nyonya 娘惹咖喱叻沙即煮酱料 1包 (200克)

黄面条 1包
米粉 100克，浸软
椰浆 200克
水 1000 毫升

配料：
豆芽 100克
豆卜 30个，切片
鱼饼，切片
鱼丸

鸡腿肉 2只，预先篜熟，斩块

(可以加入自己喜欢的配料如虾或蛤、鸡蛋或薄荷叶）

调味料：

盐巴

酱油

(即煮酱料已经有味道，以个人口味自行调整，如果觉得不够味，可以再加入一些调味料）

做法：

1.热锅，倒入1大匙油，将娘惹即煮酱料炒香，然后加入1000毫升清水，以大火让它滚开。

2.加入豆卜后，转至中小火让汤汁滚约12~20分钟。

3.倒入椰浆和少许调味料。

4.用另一个锅煮开一锅水，将配料、面条和米粉逐一汆烫一下，捞起，备用。

5.将汆烫好的面条、米粉和配料放入碗中，舀入咖喱汤汁，即可趁热享用。

Ingredients:
a packet of Mak Nyonya Nyonya Curry Laksa paste(200g)

a packet of yellow noodles
100g bihun, soak until soft, drained
200g coconut milk
1 litre water

Side Ingredients：
100g bean sprout
30 pieces tau pok, sliced
sliced fish cakes
fish balls

2 pieces whole chicken thigh, steamed in advanced & chopped into pieces

(You may add in yours favourite side dish such as, shrimps or clams, boiled eggs or mint leaves）

Seasoning：(optional)

salt

soya sauce

(The instant curry laksa paste included favouring, if you wish more salty you may add your own seasoning)

Method：

1.Preheat a pot, pour in a tablespoon cooking oil, saute curry laksa paste until fragrance, add in a litre water and bring it to boil under high heat.

2.Add in sliced tao pok, bring it to cook for 15~20 minutes under medium low heat.

3.Add in coconut milk and some seasoning.

4.With another pot, boiled a pot of water, blanch all the side ingredients separately (fish cakes, fish balls, bean sprout, noodles, bihun). Drained and set aside.

5.Put the noodles,bihun, fish cakes, fish balls & chicken meat in the bowl, Pour in the curry gravy. Lastly, it is ready to serve in hot.

♡滑蛋生面 Wat Tan Mee @ Cantonese Fried Wonton Noodles in Gravy♡

孩子考试期，忙着陪读没有时间做多工的料理。

简单煮了*滑蛋生面*，

今天午餐热腾腾搞定！~

材料：
云吞面 2团，弄散，
蒜末 1大匙
虾仁拌小饭碗
菜心 1棵，洗净切段
鸡蛋1个
鱼饼半条，切片
鱼丸 5粒，切半

高汤 4饭碗 


调味料：
蠔油1大匙 
鸡精粉半茶匙
盐适量
胡椒粉少许
薯粉2大匙+2大匙水

做法：
1.热油，云吞面分次炸至金黄色，捞起沥干油备用。

2.爆香蒜末，倒入高汤，待滚开后加入虾仁，鱼饼鱼丸，和菜心，滚约3分钟。
3.加入适量的盐,蠔油，胡椒粉，鸡精粉拌匀,加入薯粉水勾芡，熄火前加入蛋液快速搅拌匀，离火。
4.将已煮好的酱汁及材料淋在生面上，趁热享用。
**材料可依个人喜好自行加入如虾仁或猪肝。

Ingredients:

2 fresh wonton noodles，loosed
1 tablespoon chopped garlic
1/2 small bowls of prawns
1 stalk choy sum，washed and cut into portion
1 egg
1/2 piece fish cake, sliced
5 fish balls，cut into half
4 bowls of chicken stock

Seasoning：
1 tablespoon mushroom oyster sauce
1/2 teaspoon chicken powder
pinch of salt
dash of pepper
2 tablespoon tapioca starch + 2 tablespoon water

Method：
1.Preheat oil，loosed the wonton noodles and separate into few portion, fried the fresh wonton noodles until golden brown color, drained and set aside.

2.Saute chopped garlic, pour in chicken stock and bring it to boil. When the chicken stock is boiling add in fish cakes, fish balls, vegetables, and prawns and bring it to cook for about 3 minutes.
3.Add in all the seasoning, stir well. Pour in the tapioca starch and lastly add in the beaten egg, off the heat.
4.Pour the gravy on the fried noodles and it is best to served in while it is hot.
**Ingredients can be added according to individual's favourite 

♡炒云吞面 与 云吞汤 Fried Wonton Noodles Vs Wonton Soup♡

今天是第二次尝试*炒云吞面* 
搭配一碗*云吞汤*，
午餐就这样满足搞定！

炒云吞面口感就像在吃炒寿面,非常好吃爽口,有弹性。

谢谢 Dato Lee Wing Kong 之前的教导及讲解要如何处理新鲜的云吞面，

这样炒出来的云吞面才不会黏在一团，

让我也能自己煲办炒出爽口的云吞面。

而云吞里除了肉碎还多加了木耳和沙葛，口感香脆爽口，吃了一个再一个，呵呵。。。

云吞面要怎样做才炒的好吃参考于Dato Lee Wing Kong 的分享~~

如何处理新鲜的云吞面才不会炒前炒后都粘在一起

炒云吞面材料: （四人份） 
(1)有蛋云吞面 4粒
     食油 4大匙

(2)蒜 10只，去壳去肠洗净
    鱼饼 半末 1大匙
    虾仁条,切片
    苏东 1条，切片
    豆芽1碗, 去尾洗净
    生菜 4片，洗净切丝
(材料可依自己的喜爱加入)

调味料:
香菇蠔油 2大匙
酱油 2大匙
胡椒粉少许
黑酱油 1 1/2大匙
水少许

做法:
1.将云吞面用手轻轻打松,加入食油搅拌均匀后，用蒸笼，里面放块干净的布，把面条均匀地铺在蒸笼里的布上，上面加上盖，以防止水蒸气弄湿面条。隔水大火蒸熟（约6 - 8分钟)。
2. 准备一盆水,把蒸好的面条倒入水里 “过冷河(重复两次)用手轻揉面条,把外表的木薯粉浆洗干净,然后沥干水,这个时候面条是半透明和非常爽手松散的没有滑滑的感觉。
3. 热锅,倒入少许油将蒜末爆香,加入鱼饼,虾仁和苏东略炒一下，倒入少许水和所有调味料待滚后加入豆芽翻炒。
4. 最后快速加入面条不断拌炒至面条干身,加入生菜丝拌匀即可上碟。

**（切记过冷河和洗面的动作要快，不能让面条泡在水里太久，否则面条会发涨，炒起来就不好吃了）。

Ingredients: 

(1) 4 pcs Wonton noodles (with eggs)
      4 tablespoon cooking oil
(2) 1 tablespoon chopped garlic
      10 medium prawns，removed shells, washed & drained
      1/2 pc fish cake, sliced
      1 squid，sliced
      1 bowl of bean sprouts, removed root part & washed
      4 pcs green salad  ，washed & cut into section

Seasoning:
2 tablespoon mushroom oyster sauce
2 tablespoon soya sauce
dash of pepper
1 1/2 tablespoon dark soya sauce
adequate of water

Methods:

1.Gentle loose the wonton noodle by hand, add in cooking oil and mixed well. Lay a piece of clean towel on the steam tray, transfer the noodles into it and covered with wrapping plastic, steam for about 6~8 minutes with high heat.

2. Prepared a pot of cool water, gentle wash the steamed noodles quickly to wash out the flour on the noodles and drained the noodles( This step must do quickly. Do not soaked the noodles too long in the cool water to prevent noodles become too soft & sticky to fried later). Repeat this step twice until the noodles is loose and non sticky with flour.

3. Preheat the wok, saute garlic following with fish cakes, prawns, squid, stir fry for a while. Add in adequate water and seasoning, bring it to boil. Add in bean sprouts stir fry a while.

4. Lastly, add in the wonton noodles and stir fry quickly until the noodles fully absorb the gravy, sprinkle green salad mixed well and ready transfer on the plate.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

云吞汤食谱与做法参考于Dato Lee Wing Kong 简易快速云吞制作篇 

材料：

(1)五花肉碎 200克

    云吞皮 1块钱

    黑木耳 15克, 浸软洗净剁碎

    马蹄 2个，去皮剁碎 （我以沙葛代替）

    红萝卜半寸，剁碎

    水 2汤匙

(2)鸡汤 1小锅 （用鸡骨和少许沙葛熬煮的）

调味料：

鸡精粉 1茶匙

盐适量

麻油 1茶匙

糖少许

胡椒粉少许

薯粉 2汤匙

食油 1汤匙7

做法：

1.将全部材料与调味料混合均匀，再加入拌匀后，装进有盖的塑料盒里，存进冰箱至少两个小时。

2. 带要吃时，煮开一锅水， 将腌制好的陷料包在云吞皮里，然后放入滚水里煮熟，约五分钟后捞起放入已滚好的鸡汤里，加入适量的调味料和撒上青葱即可享用。

Ingredients:

200g minced meat

1 dollar of wonton skin

15g black fungus, soaked until soft, washed & chopped

2pcs water chestnut，removed skin, chopped（I replace with sengkuang）

1/2 inch carrot，chopped

2 tablespoon water

1 small pot of chicken stock （chicken stock boiled from some sengkuang and chicken bones)

Seasoning：

1 teaspoon chicken stock powder

pinch of salt

1 teaspoon sesame oil

pinch of sugar

dash of pepper

2 tablespoon tapioca flour

1 tablespoon cooking oil

Methods：

1.Mixed the ingredients (1) & seasoning, combined well. Transfer into a covered container and chill in the refrigerator for at least 2 hours.

2.Boiled a pot of water, wrap the mixture with wonton skin and bring it to cook in the boiled water for about 5 minutes. Drained the wonton and transfer into the chicken soup, add in some salt & pepper. Lastly sprinkle some chopped scallions and ready for served.

♡金瓜米粉 Pumpkin Fried Bee Hoon♡

星期一金光闪闪午餐~*金瓜米粉*
简单又容易，大人小孩都爱吃~ 

材料：
金瓜2瓣（约150克）去皮, 刨丝
米粉 250克，浸软沥干水
蒜末 2大匙
洋葱 半颗，切丝
瘦肉丝，拌小饭碗
鱼饼 1片，切薄片
鸡蛋 2个，打散
水适量

调味料：
酱油 3~4大匙
鸡精粉 1茶匙
胡椒粉少许

做法：
1.先将打散的鸡蛋煎熟，切丝备用。
2.爆香用葱与蒜头，加入瘦肉鱼饼炒均匀。
3.加入适量的水和金瓜丝翻炒均匀，待滚后再加入米粉和调味料, 翻炒均匀至米粉完全吸收水份即可上碟。
4.将鸡蛋丝铺在米粉上，趁热享用~
*材料可依自己的喜好自行加入，(入虾仁，虾米，包菜，豆芽等）
*食谱参考于Guai Shu Shu  (我自行调整了些食材）

Ingredients：
150g pumpkin, remove the skin, shreded
250g, soak until soft, drained
2 tablespoon garlic
1/2 onion, shreded
shreded lean meat, 1/2 rice bowl
1 slice fish cake, sliced
2 eggs, beaten
adequate water

Seasoning：
3~4 tablespoon soya sauce
1 teaspoon chicken stock powder
pinch of pepper

Steps：
1. Preheat the wok, fried the egg, until cooked, bring it to cool down, shreded
2. Saute onion and garlic, add in fish cake and lean meat, stir fry for a while.
3. Add in adequate water, following with shreded pumpkin, mix well and bring it to boil. Add in bee hoon, seasoning, stir fry until the bee hoon fully absorb water and become softer.
4. Lay on the shreded eggs on the top and ready for served while it still hot.
Recipe is adapted from Guai Shu Shu (I modified to my family taste)

♡奶油培根螺旋意面 Rotini Pasta alla Cabonara♡

Pasta alla cabonara 通常仅称「Carbonara」，是一种意大利面食。主要材料有鸡蛋，乳酪，培根和黑胡椒。
Cabonara在意大利文是指“木炭”。根据维基百科，由於此字与「Cabonaro」（烧煤炉）相关，因此有人相信这道料理最初是煮来给工人补充营养的一道面食料理。而在美国的一些地区是以
「煤矿工意大利面」（"coal miner's spaghetti"）来称呼。
直到后来，餐厅开始顺序推出这道意大利面，面上的黑胡椒粉就像矿场里的炭灰。

今天，我就第一次采用了蓝罐头即煮的Cabonara Mushroom 酱来煮螺旋意面。
宝贝们吃不停口，还把里头的配菜吃光。看他们吃得开心，我也满足^&^

材料：
螺旋意面200克
Prego Cabonara Mushroom 1罐
白洋葱末1大匙
小玉米3条，切小片
红萝卜1/4 条，切丁
沙拉菜2大片，洗净切幼
小番茄4-5颗，切半
肉末3大匙

调味料：
盐少许

做法：
1.烧开一锅水，将螺旋意面放入，加入盐让意面煮约10-15分钟至软，捞起沥干水，备用。
2.爆香白洋葱，加入红萝卜和玉米翻炒。（可加入一点点盐）再加入肉末一起翻炒。
3.倒入cabonara mushroom 酱，一起拌匀， （如果觉得酱汁过浓稠可加入少许水），待酱汁滚后即加入螺旋意面拌匀即可上碟。

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