♡酸辣鱼鳔汤 Sour & Spicy Fish Maw Soup♡

新年期间吃太多油腻的食物，
今天就吃些开胃的*酸辣鱼鳔汤*

亲猜晚餐就这样简单搞定！

材料：

鱼鳔 1~2片（用热水浸软，去油然后沥干切小块）

瘦肉片适量

豆腐半块，切小丁

肉丸 8个

蒜末 1大匙

姜末 1大匙

水适量

芹菜 1小棵，洗净切幼

调味料：

美极辣椒酱 2~3大匙

美极番茄酱 4~5大匙

白醋 2大匙

糖少许

盐少许

做法：

1.爆香蒜末和姜末，加入瘦肉片翻炒一下。

2.加入清水，待滚后加入辣椒酱，番茄酱,豆腐丁，肉丸和鱼鳔，让它焖煮约五分钟。

3.加入少许的盐和糖半均匀就可以盛上来，撒点芹菜即可趁热开动咯！

*调味料自行拿捏至自己要的酸辣程度。

食谱与做法参考于Samantha Kok 姐之前的分享。

Ingredients:

1~2 pieces fish maw

(Soaked in hot water until soft to remove the oil, after that drained & cut into small pieces.)

few slices lean meat

1/2 piece of tofu, cut into small cubes

8 pcs meat balls

1 tablespoon chopped garlic

1 tablespoon chopped ginger

adequate water

1 stalk of celery leaves, washed & chopped

Seasoning:

2~3 tablespoon Maggi chilli sauce

4~5 tablespoon Maggi tomato sauce

2 tablespoon vinegar 

pinch of sugar

pinch of salt

Methods:

1.Saute chopped garlic & ginger until fragrant, add in lean meat stir fry for a minute.

2.Add in adequate water & bring it to boil.

3.After boiled, add in tofu, meat balls, fish maw, tomato sauce & chilli sauce & simmer for about 5 minutes.

4.Add in salt & sugar, mixed well. Transfer into a bowl & sprinkle some celery leaves & ready for served with hot rice.

*sour & spicy level depend on your own favourite.

♡香菇肉燥鸡蛋豆腐 DIY Egg Tofu with Minced Meat♡

周六晚餐亲猜家里吃～

简单两样也满足

*香菇肉燥鸡蛋豆腐*和*姜蒜炒金瓜*　

自制鸡蛋豆腐，口感佳又新鲜

在搭配肉燥，别有另一番风味！

材料：
DIY鸡蛋豆腐 1盘, 切条状
（DIY鸡蛋豆腐食谱与做法，请参考这里☞D.I.Y 鸡蛋豆腐 D.I.Y Egg Tofu )
蒜末 1大匙　
香菇 4朵，浸软后洗净剁碎
红辣椒 1条，去籽剁碎
半肥瘦肉末　半小饭碗 （用少许酱油，胡椒粉和麻油半均匀）
虾米 1大匙，浸软后剁碎
江鱼仔高汤/清水 适量

调味料：
冬菇蚝油 2大匙
胡椒粉 少许
糖少许
绍兴酒 1大匙
薯粉 1茶匙＋ 1大匙水（勾芡用）

做法：
1.预先将鸡蛋豆腐过油炸至金黄色，捞起沥干油，备用。
2.爆香蒜末，虾米翻炒至香，加入香菇碎翻炒一下再加入肉末继续翻炒。
3.加入适量的高汤拌匀，加入调味料。
4.待滚后， 倒入辣椒碎和鸡蛋豆腐，已中火让它煮至豆腐软和酱汁开始浓绸，倒入绍兴酒拌匀。
5.上碟前勾芡即可大功告成！

Ingredients：
1 plate of DIY egg tofu 1盘, cut into small rectangle size
（For DIY Egg Tofu Recipe, Please refer here☞D.I.Y 鸡蛋豆腐 D.I.Y Egg Tofu )
1 tablespoon chopped garlic　
4 pcs dried mushrooms，soaked until soft, washed & chopped
1 red chilli，removed seeds & chopped
1/2 small rice bowl of minced meat（Mixed with some soya sauce, pepper & sesame oil)
1 tablespoon dried shrimps, soaked until soft & chopped
adequate anchovies stocks / plain water

Seasoning：
2 tablespoon mushroom oyster sauce
dash of pepper
pinch of sugar
1 tablespoon shao xing wine
1 teaspoon tapioca flour + 1 tablespoon water

Steps：
1.Fried the egg tofu until golden colour in advance, set aside.
2.Saute chopped garlic & dried shrimps until fragrance,add in chopped mushrooms & minced meat continue stir fry for a minute.
3.Add in anchovies stocks, mixed well, add in seasoning & bring it to boil.
4.After boiling, add in chopped chillies & egg tofus, simmed until the tofu soft & the gravy become thicken.  Add in shao xing wine mixed well.
5.Thicken the gravy with tapioca water before off the heat.

♡豆浆燕菜蛋Vs火龙果燕菜蛋 Soya Jelly Eggs Vs Dragon Fruits Jelly Eggs♡

天气炎热，来些 
*豆浆燕菜蛋*和*火龙果燕菜蛋* 
冷冷的饭后甜品来解暑吧 ~

采用了豆浆代替椰奶，
天公糖塔代替白糖，
火龙果漂亮的艳红~

出来的成品颜色好漂亮哦！~

大人小孩看了都开心♡♡♡

食谱与做法参考于姐妹网友Beehong Foo 的食谱，感恩她无私的分享 ^&^

材料：

(A)美人鱼燕菜粉 1大匙（吃饭汤匙）+ 半杯清水搅拌均匀 

     清水 650毫升

     斑斓叶 5片，洗净打结

     天公糖塔 适量 （分量自己拿捏至想要的甜度）

(B) 美人鱼燕菜粉 1大匙（吃饭汤匙）

      豆浆水 650毫升

      冰糖 适量 

      

用具：

鸡蛋壳 约25个，预先洗净，用热水烫一下再沥干水份

小刀一把

做法：

(A)

1.将清水煮开，加入斑斓叶和糖塔，搅拌至糖塔溶化。

2.倒入已和半杯水拌好的燕菜粉，让它煮滚后熄火。

3.倒入鸡蛋壳里，只须倒入1/4满，搁置一旁待凝固。

(B)

1.将豆浆煮滚，加入冰糖搅拌均匀，再倒入燕菜粉，让它煮滚后熄火。

2.用小刀子在第一层上轻轻刮几刀在将煮滚的豆浆倒入鸡蛋壳里，倒入1/4满 (第二层），搁置一旁待凝固。

（用小刀子刮上几刀的用意是能够让美一层粘在一起，不会分开。)

*待第二层 (豆浆层)凝固后，重复做刚才的做法，一层糖塔液，一层豆浆液，直到填满蛋壳。

*待完全凝固后，存入冰箱至少两小时即可食用。

**每做一层，糖塔液和豆浆液都需要再已小火滚一下，这样做出来的燕菜才会漂亮不分开。

 
美人鱼燕菜粉 1大匙（吃饭汤匙）+ 半杯清水搅拌均匀 

清水 650毫升
斑斓叶 5片，洗净打结

火龙果 3-4片，切小丁

天公糖塔 适量 （分量自己拿捏至想要的甜度）

做法：

1.将清水煮开，加入斑斓叶和糖塔，搅拌至糖塔溶化。

2.倒入已和半杯水拌好的燕菜粉，让它煮滚后熄火。

3.倒入鸡蛋壳里，只须倒入1/2满，加入火龙果，再倒入糖塔液直满，搁置一旁待凝固。

4.待完全凝固后，存入冰箱至少两小时即可食用。

Ingredients:

(A) 1 tablespoon of Mermaid brand Jelly powder + 1/2 cup of plain water, stir & mix well

      650ml water

      5 pieces pandan leaves，washed 

      some red coloured sugar (I use the Ti Gong Ta that been used for praying last night)

(B)  1 tablespoon of Mermaid brand Jelly powder + 1/2 cup of plain water, stir & mix well

       650ml soya milk

       some rock sugar 

      

Tools：

Egg shells 25 pcs, washed and rinse with hot water & drained in advance

small knife

Merthods：

(A)

1.Boiled the water, add in pandan leaves & red colour sugar, mix well until the sugar well melted

2.Add in mixed jelly powder, bring it to boil, off the heat.

3.Pour into the eggs shell for 1/4, set aside bring it to cool.

(B)

1.Bring the soya milk to boil, add in rock sugar, well mixed. Following add in mixed jelly powder, bring it to boil, off the heat.

2.Use a small knife, slightly scratch on the first layer. Pour in the soya mixture (layer two) for 1/4, set aside bring it to cool.

（Scratch methods is to prevent the layers separate from each other.)

*Repeat the same steps, layer by layer after a layer is totally cool until the egg shell is full with mixture

*Chill in the refrigerator for at least 2 hours before served.

**Remember to reheat the mixture before add into egg shells, then the jelly eggs will become nice & not easy separated)

Ingredients:

      1 tablespoon of Mermaid brand Jelly powder + 1/2 cup of plain water, stir & mix well

      650ml water

      5 pieces pandan leaves，washed 

      3-4 pcs dragon fruit, diced

      Adequate red coloured sugar (I use the Ti Gong Ta that been used for praying last night)

Methods：

1.Boiled the water, add in pandan leaves & red colour sugar, mix well until the sugar well melted

2.Add in mixed jelly powder, bring it to boil, off the heat.

3.Pour into the eggs shell for 1/4, add in dragon fruit, pour the remain mixture until full. Set aside bring it to cool.

4.Chill in the refrigerator for at least 2 hours before served.

♡棒棒糖蛋糕 Cake Pops♡

情人节到来，

没有浪漫的烛光晚餐及鲜花

只有应节的*棒棒糖蛋糕* 

没有模型，只好用手搓成球形的棒棒糖蛋糕~

再沾上溶化的巧克力，卖相还有待改进~

祝福所天下有情人终成眷属，幸福满满，情人节快乐♡♡♡

棒棒糖蛋糕材料：

牛油蛋糕 300克

（我用之前樱桃牛油蛋糕的做法，只是没加樱桃) 

牛油蛋糕链接~http://privatekitchenslife.blogspot.my/2015/10/cherries-butter-cake.html )

忌廉芝士 cream cheese 70克

烘焙巧克力 300克 （如果找到面调温巧克力是最好，比较容易凝固）

纸棒 约20支

装饰心形片糖

做法：

1.将牛油蛋糕和忌廉芝士混合均匀，无颗粒。再搓成球状，预先在球状蛋糕用纸棒插一个洞然后存入冰箱至少半小时。

2.隔水将烘焙巧克力溶化。

3.将纸棒点少许溶化的巧克力再插入球状蛋糕，深度约半个球状蛋糕, 再存入冰箱半小时。

4.待纸棒与蛋糕的接口凝固后，将整个球状蛋糕浸入溶化的巧克力中，轻轻慢慢地转动至全部均匀的沾上巧克力。

（过程中如果巧克力凝固的太快，就得再加热一下）

5.在棒棒糖蛋糕上的巧克力半凝固的状态，洒上装饰片糖，然后存入冰箱至少一小时后就可以享用啦！~

**温馨提醒：棒棒糖蛋糕不许做太大个（太重），以免在沾巧克力时容易脱落。
**做法参考于点Cook Guide的免焗蛋糕棒

Ingredients：

300g pound cake

（I use my cherries butter cake recipe that I make before, just not added cherries我用之前樱桃牛油蛋糕的做法，只是没加樱桃) 

Butter cake recipe link~http://privatekitchenslife.blogspot.my/2015/10/cherries-butter-cake.html )

70g cream cheese

300g baking chocolate

20pcs pop cake sticks

Some love shapes decoration sugar

Methods：

1.Mix the butter cake & cream cheese well. Dough the mixture into small ball shapes. Use a stick to poke a small hole & keep in the fridge for about half an hour.

2.Double boiled the chocolate until it melt.

3.Dip in the stick into melted chocolate and insert into the hole.Chilled it again in the fridge for another half an hour.

4.After half an hour, dip the pop cake into the melted chocolate. Slowly & carefully turned the pop cake sticks to make sure the pop cake is well coating with chocolate.

（If the chocolate is solidify, reheat again the chocolate)

5.Sprinkle some decoration sugar while the pop cake before chill it in the fridge.
**Reminder: Not to shape the cake into too big ball shapes, it may cause the cake fall off of the sticks.

♡蛋黄酥饼 Salted Egg Yolk Cookies♡

前几天尝试做*蛋黄酥饼*，
满屋飘香，出炉后隔天就被扫个清光。
昨天就做了双倍份量。
您如果
如果您是咸蛋的爱好者，相信您也会喜欢❤️

食谱参考于 Guai Shu Shu Kenneth Goh 的蛋黄酥饼

材料：
咸蛋黄 2个，预先蒸熟压烂

奶油 60克
面粉 70克
奶粉 30克
马铃薯粉 30克（我以粟粉代替）
糖粉 30克
蛋黄 1个
炒香的白芝麻或其它装饰适量

步骤：
1.首先将面粉，奶粉和糖粉混合均匀。
2.将奶油，糖粉和咸蛋黄打发至松蓬，分次加入混合粉（步骤1）拌均匀。
3.用杆子将面团杆成1公分厚。在用模型打印出来，放在烤盘上。
4.预热烤炉160度，饼团上刷上蛋黄，烤10-15分钟即可。

Recipe adapted from Guai Shu Shu Kenneth Goh Salted Egg Yolk Cookies

Ingredients:
2 Salted egg yolk, steamed & mashed in advance 
60g butter
70g plain flour
30g milk powder
30g potatoes starch (I use corn starch)
30g icing sugar 
1 egg yolk 
Some roasted white sesame or heart sugar to decorate

Methods:
1.Combine all the flour.
2.Beat butter, icing sugar & sugar until light & fluffy. Sift in combined mixture (step 1)  & mixed well until the mixture become a dough.
3.Transfer the dough on working mat, use rolling pin roll to about 1cm thickness. Use a mould that you prefer to mould out the dough & put it on baking tray.
4.Preheat oven for 160 Celsius.Egg wash the dough & lastly sprinkle some sesame or heart sugar. Baked for about 10-15minutes.

♡琵琶豆腐 Pipa Tofu♡

一道简单又美味的*琵琶豆腐*
只需花些心思，
简单食材也可以变成一道得体宴客的年菜~

食谱参考于Guai Shu Shu 的琵琶豆腐，感谢Kenneth Goh 的分享~

材料：
硬豆腐 1块
肉碎 100克
鲜虾100克，去壳去肠洗净
香菇 3朵，浸泡软，
芫荽 1棵，洗净
萝卜丝 1大匙
鸡蛋 1个
杞子适量

调味料：
酱油 1大匙
麻油 1大匙
薯粉 1大匙
盐适量
糖少许
胡椒粉少许
绍兴酒 1大匙

用具：
瓷汤匙

酱汁材料：
耗油 3大匙
糖少许
绍兴酒1大匙
薯粉水适量
水适量

配菜~
任何您喜爱的青菜 （菜心，小白菜，芥兰，西兰花）
（我用小芥兰）

做法：
1.将以上所有材料和调味料放入搅拌器搅烂。
(我是用刀剁碎，然后才加入鸡蛋往同一个方向搅拌均匀，所以出来的成果比较粗）
2.在瓷汤匙上抹上少许的油，将搅拌好的材料酿在汤匙上，稍微的压一压，在以杞子装饰。以大火2约10~15分钟。

3.用另一个锅，烧开热水，加入少许油和盐，放入小芥兰汆汤一下，即可捞起沥干水。
4.把琵琶豆腐和青菜摆在盘上。将酱汁材料倒入锅中煮至浓稠，淋在琵琶豆腐即可趁热享用。

 Pipa Tofu Recipe adapted from Guai Shu Shu, Thank you Kenneth Goh for his sharing.

Ingredients：
1 piece firm tofu
100g minced meat
100g, shelled & washed
3 dried mushrooms, soaked until soft
1 stalk coriander, washed
1 tablespoon shredded carrot
1 egg
1 tablespoon wolfberries (goji) for garnishing

Seasoning：
1 tablespoon soya sauce
1 tablespoon sesame oil
1 tablespoon tapioca starch
pinch of salt
pinch of sugar
a dashes of pepper
1 tablespoon shao xing wine

Tools：
chinese soup spoon

Gravy ingredients：
3 tablespoon oyster sauce
pinch of sugar
1 tablespoon shao xing wine
1 tablespoon tapioca starch + 1 tablespoon water
adequate water

Garnish~
Any vegetables of your choice（Hong Kong Choy Sum, Kale, broccoli etc）
（I am using small Kale）

Methods：
1.Put all the ingredients into the food processor and mixed until fine.
(I was using manual way, using knife to chop until fine then mix with an egg & stir with one direction)
2.Grease the soup spoon, put the batter on the spoon, press firm the batter. Garnish with some wolfberries on the top of the batter and steam with high heat for 10~15 minutes.

3.With another pot, bring the water to boil, add in salt & some oil, put in the kale, Boil the kale until well cooked, bring it out & drained.
4.Transfer the Pipa tofu on the plate, following garnish with kale on the plate.Combine all gravy ingredients and bring it to boil until thickens, pour the gravy on the top of  tofu & kale and ready for served whole it is hot.

♡青豆饼 Green Peas Cookies♡

新年我们家一定少不了的*青豆饼*
食材简单，您如果也爱青豆，肯定也会爱上它~

材料：
青豆粉 200克 （我是自己买咸的青豆回来自己磨成粉）

面粉 150克
粟粉/马铃薯粉 50克
糖粉130克
花生油 150克
蛋黄 1个

做法：
1.将青豆粉，粟粉，面粉和糖粉混合均匀。
2.慢慢分次加入花生油，用手拌均匀。
3.将拌好的粉团分成小面团，搓成小圆形，放在烤盘上。
4.预热烤炉，青豆小面团上放上红色的新型装饰，再涂上蛋液。以160度烤至15-20分钟即可。待饼凉后才可以收进罐子里。
*食谱参考于Guai Shu Shu 的青豆饼食谱，谢谢Kenneth Goh 的分享

Ingredients:
200g green peas powder ( I bought the salted green peas and blend it until fine)
150g wheat flour
50g corn starch/ potatoes starch
130g icing sugar 
150g peanut oil
1 egg yolk (egg washed)

 Methods:
1.Mix the green peas powder, corn starch, flour & sugar.
2.Slowly add in peanut oil, mixed well by using hand.
3.Take a small portion of the mixture & dough it into a small ball. Lay it on the baking tray.
4.Preheat the oven, decorate the green peas balls with some mini heart sugar & egg washed it. Baked under 160 celsius for 15-20 minutes.
*Recipe adapted from Guai Shu Shu Green Peas Cookies, thank you Kenneth Goh for his sharing~