♡腊味萝卜糕 Radish Cake♡

新年快来临了，送您条条黄金~*腊味萝卜糕*
萝卜糕里头不止有满满的白萝卜丝，还有些许南瓜丝，让蒸出来的颜色更加漂亮；
再加上腊肠和虾米，提升了萝卜糕的味道，
让您情不止禁地一口接一口！

食谱参考于~Guai Shu Shu 的腊味萝卜糕
材料：
白萝卜1条
南瓜1小块
（白萝卜和南瓜刨丝，重量约500克）
虾米 2大匙，浸软洗净后剁碎
香菇 4朵，浸软洗净后剁碎
香肠 2条，去依后切碎
小葱头 6颗，剁碎

粘米粉 400克
澄粉/粟米粉 50克 （我用澄粉）
水 1200毫升

调味料:
胡椒粉适量
盐巴 2茶匙
鸡精粉 2茶匙
（调味料因自己的口味自行调整）

炸萝卜糕材料：
蒸好的萝卜糕，切条状
合隆粉 1饭碗 （或任何的煎炸粉都可以）

做法：
1.将粘米粉与澄粉倒入大容器内拌匀，然后慢慢地边倒入水边拌均，备用。
2.爆香小葱头，虾米碎和腊肠碎，炒至出味。加入香菇碎一起翻炒均匀。

3.倒入萝卜丝，南瓜丝和调味料，翻炒均匀后（约三分钟），将已拌好的粉浆（步骤1）倒入锅内拌均匀。然后一中小火不断的翻炒，至粉浆变浓稠，熄火。
（用支汤匙插入粉浆内，而汤匙可以立起就代表粉浆的浓稠度就是刚刚好的）
4.将粉浆倒入模里，用刮刀弄均匀就可以放入蒸锅，以大火蒸45分钟。

5.四十五分钟后，将萝卜糕取出，待凉后才切条状。
（如果要达到更好切的效果，凉后可存入冰箱几小时，要吃时才取出切块。

6.热油，将萝卜糕沾上薄薄的粉后，放锅里煎至两面金黄色即可。

Radish Cake is adapted from Guai Shu Shu recipe ~Hong Kong Dim Sum Radish Cake
Ingredients：
450g radish, shreded
50g pumpkin shreded
2 tablepoon dried shrimps，soaked & chopped
4 pieces mushroom，soaked & chopped
2 chinese sausage，chopped
6 shallot，chopped
400g rice flour
50g corn starch/ wheat starch （I use wheat starch）
1200ml water

Seasoning:
pinch of pepper
2 tablespoon salt
2 tablespoon Maggi all in one seasoning
（or any other seasoning that suite to your taste）

Ingredients of fried radish cake：
Steamed radish, cut into small stripe
1 bowl all purpose frying flour 1 （any type of the frying flour）

Steps：
1.Mix rice flour & corn flour together in a big bowl, slowly add in water meanwhile keep stiring until well mixed. Set aside.
2.Saute chopped shallots, dried shrimps & chinese sausage until fragrant, add in mushroom and stir fry together.
3.Add in shreded radish,pumpkin & seasoning, stir fry for about 3 minutes, pour in the mixture (step 1) in to the wok & all mix well. Keep stiring with medium heat until the mixture become thicken, off the heat.
(Put a spoon in the middle of the mixture, if it can stand in the mixture means the mixture is enough thicken)
4.Transfer the half cooked mixture into the mould, steam it with high heat for about 45 minutes.
5.After 45 minutes, take out the radish cake, bring it to cool down, cut into stripe.
(Or you may keep the steamed radish cake into refrigerator for few hours or over night in advance. It is more easier to cut stripe after chilled.)
6.Preheat the wok with some oil, coated the radish cake with frying flour, fry it until golden color & it is delicious to serve with chilli sauce.                                                                                                                                                                                                                                        

♡雪球饼 Kuih Momo♡

两年前的新年，一位友族朋友送我一盒雪球饼。吃了过后一直对它念念不忘，只因它很香奶

味，入口即化，非常好吃。

今天终于给我找到雪球饼的食谱，从Kenneth Goh 的部落格里看见这个简单又容易的食谱，

才知道原来*雪球饼*又名“kuih momo"或 “kuih makmur".

食谱参考于：

Kenneth Goh Guai Shu Shu~珠璧交辉 Kueh Momo

雪球饼材料：
酥油Ghee 300克

面粉 400克
(先将面粉以小火炒五分钟,待凉备用)
奶粉 300克
盐巴半茶匙
橙红色素少许(可以不放)
糖粉适量(用于滚雪球外层)

做法：
1.将所有材料倒入大盘中拌均至面团。
2.放入冰箱半小时。半小时过后取出，搓成圆形再放在烤盘上。
3.预热烤炉。以 160°C 烤8～10分钟即可拿出。
4.趁雪球饼热时，滚上糖粉即可。
**这份食谱可做约3罐的雪球饼(大约100粒)

kuih Momo Ingredients:

300g Ghee
400g Plain flour
(Stir fry the flour for about 5 minutes with medium heat and then set aside. This step is to make the flour more lighter)
300g milk powder
1/2 teaspoon salt
Few drops of artifitcial colors (optional)
(I use orange color & red color)
Adequate icing sugar (for rolling the Kuih Momo)

Steps:
1.Mix all the ingredients in a big bowl until all combined.
2.Keep in the refrigerator for half an hour. After half and hour, take out and shaped the mixture into a ball. Place the round ball on the baking tray.
3.Preheat the oven to 160 celsius, bake the Kuih Momo for 8~10 minutes.
4.When it done, bring out  the Kuih Momo and roll the Kuih Momo with icing sugar.
*I doubled  up the recipe, and it can make for 100 balls.

♡葡萄柚仙草爱玉冰 Grass Jelly & Ice Jelly with Grapefruit♡

天气实在热到不行，
就想来杯冰凉的甜品解解热，消消暑
没有柠檬，葡萄柚也好，虽酸但多了份清香
*葡萄柚仙草爱玉冰*不错的尝试~

材料：
仙草 1大块，洗净切丁
爱玉冰预拌粉 1包
水 1200毫升
葡萄柚 2大片
糖浆 1碗 （依个人口味自行调整）
（糖浆煮法~150毫升热水加100克的糖和2大匙蜜糖搅拌溶解）
冰块 1碗

做法：
1.将爱玉冰预拌粉与1200毫升的水搅拌溶解后，大火煮滚，倒入大碗中。待冷却后，存入冰箱两小时。两小时后取出切丁。
2.将糖浆倒入锅中，加入已切丁的爱玉冰和仙草以及葡萄柚，用勺子稍微压一压葡萄柚以便葡萄柚汁散出，搅拌均匀。
3.加入冰块拌均匀就可以盛入碗中就可以享用了。

Ingredients：
1 block of grass jelly, washed & cut in cubes
1 packet of ice jelly powder
1200ml water
2 slices grapefruit
1 bowl of syrup （sweetness according to own preference）
（Method to prepare syrup~mix 150ml hot water with 100g sugar & 2 tablespoon of honey thoroughly)
1 bowl of ice cubes

Steps：
1.Mix ice jelly powder with 1200ml water. Bring it to boil till the powder dissolve. Remove from heat and pour the mixture into a tray. Leave it to cool in the open before chilling in the refrigerator for at least 2 hours. After that, bring out & cut into cubes.
2.Transfer the syrup into a pot, add in grass jelly, ice jelly & grapefruit, use a spatula slightly press the grapefruit mix well.
3.Lastly, add in ice cubes, stir it well & it is ready for served.

♡咖喱魔鬼鱼 Curry Stingray♡

忙忙忙，好几天都没上菜了~
宝贝吵了很久要吃咖喱~
今早刚好巴刹有卖新鲜的魔鬼鱼，
就来煮道*砂煲咖喱魔鬼鱼*
由于懒惰自己捣烂酱料料，就买现成的包装咖喱酱料，
简单，容易又美味！满足的一餐~ 

材料：
魔鬼鱼 1斤，洗净切块
香茅 2~3支，取白色部分，拍扁
洋葱 1个，切成八块
圆形茄子 2个，浸泡十五分钟后洗净切成八块
羊角豆 15条，浸泡十五分钟后洗净，切半
水 500毫升
A1 鱼类咖喱酱料 1包
阿参膏加水 半饭碗

做法：
1.用少许油爆香洋葱和香茅，加入咖喱酱料，炒一下。
2.加入水拌匀，让它滚开后，加入茄子大火滚约5分钟，再加入魔鬼鱼，以中小火煮约10分钟。
3.将咖喱移入砂煲里，最后加入羊角豆和阿参水再煮多一下，让羊角豆和鱼肉熟后(约5分钟）即可熄火，上桌。

Ingredients:
600g Stingray, washed & cut into pieces
2~3 sticks lemon grass, use the white part, 拍扁
1 big onion, cut into 8 pieces
2 eggplants, soak for 15 minutes, washed & cut into 8 pieces
15 okras, soak for 15 minutes, washed & cut into half
500ml water
1 packet A1 instant curry sauce (seafood)
1/2 bowl of tamarind juice

1.Saute onion & lemon grass until fragrant, add in instant curry sauce mix well & saute for a while.
2.Add in water, mix well & bring it to boil, add in eggplants boiled with high heat for 5 minutes, following add in stingray and continue to cook for another 10 minutes with medium heat.
3.Transfer the curry into clay pot. Lastly add in okras and tamarind juice, bring it to cook until all well cooked(for another 5 minutes), off the heat & ready for served.

♡玉兰鸡 Steamed Chicken with Kailan♡

整个星期都在外面趴趴走，三餐都在外面解决~
2015最后一天的晚餐就来个白斩鸡的升级版*玉兰鸡* 
做法和之前分享过的白斩鸡一样，只是多加了火腿和芥兰~
简单又不失美味，您也来尝一尝吧~

白斩鸡食谱与做法~请参考这里

玉兰鸡食谱：

材料：

白斩鸡 1只

芥兰苗 4棵（我买不到芥兰苗只好用2棵芥兰，其实芥兰苗较好吃）

火腿 2片，切小块

鸡汤（蒸鸡后留下的鸡汤）

薯粉 1大匙+1大匙水

做法：

1.煮开一锅水， 将火腿汆汤一下，捞起沥干备用。

2.再将芥兰汆汤熟，捞起沥干水。

3.将火腿和芥兰摆在白斩鸡上；大火将鸡汤滚开，快速加入薯粉水勾芡，淋在玉兰鸡上即可上桌。

Steamed Chicken recipe~ Please click here

Recipe of Steamed chicken with kailan

Ingredients:

1 steamed chicken

4 stalk of  baby kailan 

(I use kailan because I can't find baby kailan, actually I am more prefer baby kailan) ）

2 pieces ham，cut into small pieces

chicken stock（Use the remain chicken stock after steamed the chicken）

1 tablespoon tapioca flour+ 1 tablespoon water

Steps：

1.Boil a pot of water, bring the ham to boil a while in the pot, drained & set aside.

2.Following bring the kailan to boil until soft, drained it too.

3.Lay the ham & kailan on the steamed chicken, bring the chicken stock to boil and add in tapioca quickly to thicken the stock. Pour the chicken stock on the top of the steamed chicken & kailan, and it is ready for served.

♡杂炒双西 Stir Fry Broccoli & Celery♡

周日亲猜*杂炒双西*（杂炒西兰花和西芹）

小时候，只有过年过节才能吃得到西兰花杂炒荷兰豆，包菜花这道菜～

如此的珍贵的食材，我们家称它为过年菜～

如今想吃，就可以轻易地在巴刹或超市买回来自己动手做～

材料：
西芹 1支，切片
西兰花 1棵，切小朵
红萝卜 1寸，切片
小玉米 3条，切片
甜豆（荷兰豆）6~8条
蒜头 2瓣，切片

调味料：
盐少许
鸡精粉适量
胡椒粉少许
薯粉１大匙＋１大匙水，拌匀备用（勾芡）

做法：
1.预先开一小锅水，里头加入少许盐和油，将所有食材（除了蒜头）倒入滚水中，汆汤一下（约一分钟）即可捞起沥干水。
2.爆香蒜头片，将汆汤好的蔬菜倒入锅中加入调味料快速翻炒，期间可以加入少许水。
3.用勺子轻轻地压西兰花和甜豆，如果切得下，就可勾芡，熄火上碟了。
*蔬菜预先汆汤是避免西兰花炒的时间过长而变黄色。汆汤后的蔬菜颜色看起来更青翠。

Ingredients：
1 stalk of celery, sliced
1 broccoli, cut into small pieces
1 inch carrot, sliced
3 small sweet corns, sliced
6~8 sweet beans
2 cloves garlic, sliced

Seasoning：
pinch of salt
1 teaspoon chicken stock powder
pinch of pepper
1 tablespoon tapioca flour + 1 tablespoon water，mix well & set aside

Steps：
1.Boil a small pot of water, add in some oil and salt. When the water is boiled,add in all the vegetable and cook for at least a minute, drained the vegetables.
2.Saute garlic until fragrant, add in all the vegetables that have been boiled. Following add in seasoning and stir fry it quickly. Add in adequate water and stir fry well.
3.Use the spatula to press the broccoli and if it can cut mean it is well cooked, add in tapioca water  mix well and ready to transfer on the plate.

♡肉碎酿螃蟹壳 Stuffed Crab Shells♡

前几天留下的螃蟹壳~
今天就用它来做*肉碎酿螃蟹壳*
简单而不油不腻~
蒸出来的肉碎还带着鲜味呢~

材料：
螃蟹壳 3个，洗净沥干水
半肥瘦肉碎 150克 （可以以虾胶或鱼胶取代）
红萝卜碎 1大匙
青葱粒 1大匙
红辣椒碎 1大匙

调味料：
酱油1大匙
麻油 半茶匙
胡椒粉少许
鸡精粉少许
薯粉 1茶匙

做法：
1.将全部材料连同调味料拌均匀，搅拌至起胶后酿在螃蟹壳即可。
2.大火蒸10~16分钟即可取出。
3.将蒸出来的肉汁倒入锅中，滚后勾芡淋在酿螃蟹上即可上桌。

Ingredients：
3 Crab shells
150g minced meat  (can use shrimps or fish paste)
1 tablespoon chopped carrots
1 tablespoon chopped scallion
1 tablespoon chopped red chilli

Seasoning:
1  tablespoon soya sauce
1/2 teaspoon sesame oil
pinch of pepper
pinch of chicken stock powder
1 teaspoon tapioca flour

Step:
1. Mix all the ingredients until become sticky, stuff the minced meat on the crab shells.
2.Steam for about 10~15 minutes with high heat.
3.Pour out the meat gravy after steam, bring it to boil in the wok and add in some tapioca water to thicken the gravy. Pour the gravy on the top of the stuffed crabs.