♡糖醋腐皮马友鱼 Sweet and Sour Vinegar Fish with Fu Chok♡

酸酸带点甜味的开胃晚餐 *糖醋腐皮马友鱼*
我妈妈常爱煮的一道菜~
别有一番的风味！~

材料：
马友鱼 1大片 (任何鱼肉都可以）

淡腐皮 1大片，剪成小块
文冬姜 5片，切丝
红辣椒 1条，切丝
蒜末 1大匙
青葱粒 1大匙

调味料：
甜豆瓣酱 1/2 汤匙
浙醋 2~3大匙

糖 少许
水 200毫升
薯粉 1大匙 + 1大匙水

做法：
1.预先将剪好的腐皮炸至金黄色，捞起沥干，备用。
2.然后再将马友鱼肉沾上少许薯粉，然后煎至两面金黄色，捞起备用。
3.爆香蒜末，姜丝和豆酱。
4.倒入水和调味料，加入腐皮，以中小火煮至软，约10~15 分钟，然后再加入已炸好的鱼肉片和辣椒，再焖多5分钟。
5.倒入薯粉水勾芡即可上碟。最后撒上少许青葱就大功告成。

Ingredients：
1 slice ma yao fish or any fish sliced (任何鱼肉都可以）
1 piece fu chok, cut into small pieces
5 slices ginger，shredded
1 red chilli，shredded
1 tablespoon chopped garlic
1 tablespoon chopped scallions

Seasoning：
1/2 tablespoon of Fermented bean paste
2~3 tablespoon black vinegar
pinch of sugar

200ml water
1 tablespoon tapioca starch + 1 tablespoon water

Method：
1.Fried the fu chok in advance until golden brown color, drained and set aside.
2.Coated some tapioca starch on the fish and deep fried both side until golden brown color, drained and set aside.
3.Saute chopped garlic, ginger and fermented paste until fragrant.
4.Add in water and seasoning and bring it to boil, add in fu chok, simmer for 10~15 minutes under medium low heat. Following add in fish and chili, bring it to simmer for another 5 minutes.
5.Pour in tapioca starch for thicken the gravy, off the heat, ready for transfer on the plate. Sprinkle some scallions on the top of the dish.

♡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 

♡丝瓜虾仁烩鸡蛋豆腐 Braised Egg Tofu with Luffa and Prawns♡

周五快手快脚的午餐 *丝瓜虾仁烩鸡蛋豆腐*
简单又营养的午餐，宝贝们爱吃！~

材料：
丝瓜1条，去皮切片
虾仁 10只
日本豆腐 3条，每条切半
鸡蛋 2颗，打散
红萝卜 2寸，切片
蒜头 3瓣，切片
红辣椒 半条，切片（点缀）
上汤 150~200毫升

调味料：
盐 适量
鸡精粉 适量
胡椒粉 少许
绍兴酒 1大匙

做法：
1.预先将日本豆腐炸至金黄色，捞起沥干油，备用。
2.爆香蒜片，加入红萝卜翻炒一下，再加入丝瓜和虾仁和调味料快速翻炒。
3.将鸡蛋，待稍微凝固后再翻动。接着倒入上汤搅拌均匀让它滚开，再加入已炸好的豆腐再烩几分钟。
4.倒入绍兴酒拌匀就可上碟了。

Ingredients：
1 luffa, removed skin and sliced
10 pcs prawns, removed shells
3 Japanese egg tofu, cut into half
2 eggs, slightly beaten
2 inches carrot, sliced
3 cloves garlic,sliced
1/2 chilli, sliced (for decoration)
150~200ml chicken stock

Seasoning：
pinch of salt
pinch of chicken powder
dash of pepper
1 tablespoon Shao Xing wine

Method：
1.Fry the egg tofu until golden brown color in advance, drained and set aside.
2.Saute sliced garlic, add in carrots, stir fry a while. Following add in luffa, prawns and seasoning, stir fry well.
3.Pour in the beaten eggs, let it cook for few second and stir fry well. Add in chicken stock mix well and bring it to boil. Lastly add in fried tofu and braised it for few minutes.
4.Add in a tablespoon of Shao Xing wine before transfer on the plate.

♡香茅鸡扒 Lemon Grass Chicken Chop♡

如果您是喜欢香茅的味道，
那么您也会喜欢这道简单又容易做的*香茅鸡扒*
今晚无烟油的晚餐隆重上桌！~ 

材料:
(A)全鸡腿 4只，去骨
(B)香茅 8支，取白色部分，切碎
     小红葱 12颗，切碎
     蒜头 6瓣，切碎
     芫荽茎 2棵，切段
     姜
材料:
(A)全鸡腿 4只，去骨
(B)香茅 8支，取白色部分，切碎
     小红葱 12颗，切碎
     蒜头 6瓣，切碎
     芫荽茎 2棵，切段
     姜 5~6片，切碎

调味料：
小茴香粉 1大匙
黄姜粉 1大匙
辣椒粉 1大匙 （我没加）
糖 2大匙
Maggi Cukup Rasa  2大匙

做法：
1.将所有材料(B)放入电动搅拌机搅烂，备用。
2.将已搅烂好的材料与调味料混合均匀，然后均匀的涂在鸡腿肉两面，然后存入冰箱腌制至少两个小时以上。
3.烧热平底不粘锅，将鸡腿肉放入，鸡皮朝下，以中小火，慢慢煎至出油。3~5分钟后，再将鸡腿肉反过来煎另一面至鸡腿完全熟即可上碟。
*（如果用烤炉以225度烤30分钟即可）

调味料：
小茴香粉 1大匙
黄姜粉 1大匙
辣椒粉 1大匙 （我没加）
糖 2大匙
Maggi Seasoning 2大匙

做法：
1.将所有材料(B)放入电动搅拌机搅烂，备用。

2.将已搅烂好的材料与调味料混合均匀，然后均匀的涂在鸡腿肉两面，然后存入冰箱腌制至少两个小时以上。

3.烧热平底不粘锅，将鸡腿肉放入，鸡皮朝下，以中小火，慢慢煎至出油。3~5分钟后，再将鸡腿肉反过来煎另一面至鸡腿完全熟金黄色即可上碟。
*（如果用烤炉以225度烤30分钟即可）

Lemon Grass Chicken Chop
Ingredients:
(A)4 pieces whole chicken leg, De-boned
(B)8 stalks of lemon grass,use the white portion, chopped
     12 shallots, chopped
     6 cloves, chopped
     2 stalks of coriander stem, chopped
     2 tablespoon chopped ginger

Seasoning：
1 tablespoon coriander powder
1 tablespoon turmeric powder
1 tablespoon chilli powder (optional)
2 tablespoon sugar
2 tablespoon Maggi Cukup Rasa

Method：
1.Blend the ingredients (B) well, set aside.
2.Mix it with seasoning well, rub the mixture equally on both side of the chicken. After that chill it in the refrigerator for at least 2 hours.
3.Preheat non stick pan, put the chicken on the pan which the chicken skin face down on the pan. Pan fry it with medium low heat, for 3~5 minutes. After that turn into another side to fry until golden brown color.
*(If you wish to grill the chicken, you may put in the oven and grill for about 30 minutes under 225 celsius.)

♡椰糖龙眼冻 Gula Melaka Longan Jelly♡

简单容易的饭后甜品~
吃在嘴里甜在心的*椰糖龙眼冻*
祝天下的妈妈们~母亲节快乐！

材料：
椰糖 2片约100克
龙眼干 100克
椰子遮厘粉 半包(110克）

清水 1250毫升

做法：
1.将清水倒入锅中加入椰糖，将椰糖煮溶。
2.待煮滚后，加入龙眼干和遮厘粉搅拌均匀，然后再次让它煮滚，熄火。
3.倒入果冻模型里，待冷却凝固后存入冰箱至少两小时即可享用。

Gula Melaka Longan Jelly
Ingredients:
2 pieces (100g) Gula Melaka
100g dried Longan
1/2 packet (110g) Coconut Jelly Powder
1250ml water

Method：
1.Pour the water into a pot, add in Gula Melaka and bring it to boil.
2.After boiled, add in dried Longan and Coconut Jelly Powder, bring it to boil again, and off the heat.
3.Pour the mixture into jelly mould, bring to cool. Chill the jelly in the refrigerator for at least 2 hours.

♡脆皮烧肉 Crispy Roasted Pork♡

第二次尝试做*脆皮烧肉*， 阿妈我得佐啦！~
这次参考小蚂蚁分享的食谱, 做法与步骤简单多了，
只是在调味料方面我做了少许更改~
烤的时候，满屋飘香，吸引了两个小瓜，直盯着烤炉，迫不及待想吃呢~
烤好待凉后，切开来时，直听到咔嚓咔嚓，真的很开心~
这次皮够脆，但是我忘了彻底的把铺在皮上的粗盐刮干净，偏咸点了~
经过两次尝试，得到的经验是~要皮够脆，皮就要够干，也得刺上洞洞。

材料：
花肉(我用三层肉）2公斤
铝箔纸 2张

调味料：
盐适量 （我大概用了 1 1/2茶匙，自己自行拿捏，不同牌子的盐巴咸度不一样）
糖适量
胡椒粉 1茶匙
五香粉 1茶匙
绍兴酒 2大匙

皮面材料：
粗盐 适量
醋 少许


1.把花肉洗干净，用干净的布抹干水份，然后切成两块，在肉的部份稍微割两刀以便更容易入味。
2.把调味料均匀抹在肉的部位，然后在皮上抹上少许醋。
3.用铝箔纸做包着已涂抹好的花肉，皮的表面露出，然后存入冰箱风干2~3天（我只存一天）
4.隔天要烘烤时取出。预热烤炉，在皮面铺上粗盐，以200C烤40分钟。

5.将烧肉取出，用刀子刮掉粗盐，再用竹签在皮上刺满小洞，用厨房吸油纸洗掉多余的油份，确皮面是干爽的。

6.将铝箔纸打开，将烧肉移到另一个已铺上铝箔纸的烤盘，再次放入烤箱里面烤以200C烤至皮面爆脆约30~40分钟。
7.待烧肉凉后，再次用刀子刮掉焦黑的部份，然后斩块就可以上桌了。搭配辣椒酱味道更佳。

Ingredients：
2kg Pork belly
2 pieces aluminium foils

Seasoning：
pinch of salt （I use  1 1/2 teaspoon）
1/2 teaspoon sugar
1 teaspoon pepper
1 teaspoon five spice powder
2 tablespoon Shao Xing wine

For the skin surface：
coarse salt
vinegar

1.Rinsing the pork belly with tape water. Pat dry with clean kitchen towel. Slightly cuts on the meat portion.
2.Throughly rub the seasoning mixture into the meat as well. Brush the vinegar on top of the pork skin.
3.Place a piece of aluminium foil on the baking tray, fold it up the sides around the pork belly so that it is become a rectangle box and the pork skin is remain expose.Chill in the refrigerator for 2~3 days. (I am just chilled it for a day)
4.In the next day take out the pork belly from the fridge. Preheat the oven, covered the pork skin with coarse salt and place it in the oven and roast for 40 minutes with 200 celsius.
5.Take out the pork from the oven, remove the coarse salt from the pork belly, scrape the skin by using a knife, poke the holes by using bamboo sticks, wipe out the oil on the skin. Make sure the pork skin is dry.
6.Unfold the foil, transfer the pork on another baking tray with a piece of aluminium foil on it. Place the pork into the oven again and roast it for another 30~40 minutes with 230 celsius.
7.Bring it to cool, scrape out the scorch part with knife, cut the roasted pork into pieces, and it is ready for served.

♡珠联璧合 Salted Egg Yolk Stuffed Meatballs♡

周二晚餐吃古早味的 *珠联璧合*
主要食材有咸蛋黄，肉末和鱼胶~
首次尝试做，我只做一半的分量，卖相有待改进，
不过真的 Oishi 好好吃~
感谢拿督李永光分享的漂亮食谱！

材料：
(A)肉末 250克
     鱼胶 150克
     红萝卜碎 1大匙
     马蹄碎 1大匙
     青葱粒 1大匙
     洋葱末 1大匙
     蒜头末 1大匙
     蛋白 1个
     薯粉 1 1/2大匙
     
(B)咸蛋黄 4个， 预先蒸熟
     玉米粉 50克，沾外皮用

调味料：
盐 1茶匙
胡椒粉 适量
麻油 1茶匙

做法:
1.将材料(A) 和调味料倒入大碗中混合均匀。
2.将混合好的材料，分成四份，每份包上咸蛋黄，搓圆捏紧。
3.锅内热油，将肉球均匀的沾上玉米粉。待油热后，放入肉球炸至金黄色即可捞起沥干油。用刀子切开即可摆盘上桌。
 *包咸蛋后搓圆时机的要捏紧肉球，以免在炸的过程肉球散开不成形。

Ingredients：
(A)250g minced meat
     150g fish paste
     1 tablespoon chopped carrots
     1 tablespoon chopped water chestnuts
     1 tablespoon chopped scallions
     1 tablespoon chopped onion
     1 tablespoon chopped garlic
     1 egg white
     1 1/2 tablespoon tapioca starch
     
(B) 4 pcs salted egg yolk, steamed in advance
      50g corn starch，for coating the meatballs

Seasoning：
1 teaspoon salt
dash of pepper
1 teaspoon sesame oil

Method:
1.Mix all the ingredients (A) and seasoning in a big bowl.
2.Separate the mixture into 4 portion. Stuffed the salted egg yolk inside the mixture and dough into ball shape , slightly press the mixture so that the mixture won't be easily dispersed when frying.
3.Preheat cooking oil, coated well the meatballs with corn starch. put the meatballs into the wok and deep fry until golden brown color, take out and drained. Cut it into piece, transfer on the plate and it is delicious to eat with chilli sauce.