♡酸辣阿叁黄姜鱼 Sour & Spicy Asam Pedas Fish♡

今晚简单料理就是它~
*酸辣阿叁黄姜鱼*
色拉鱼预先沾上黄姜粉煎熟，
再淋上酸辣阿叁辣椒，
真的难以抗拒，胃口大开。

材料：
(a)色拉鱼 5条，去内脏后洗净沥干水
  （任何鱼都行，我较喜欢色拉鱼）
    黄姜粉 适量
    盐巴 少许
(b)番茄 1颗，切八块
     羊角豆 10条，切半
     洋葱 半个，切片

酸辣阿叁辣椒材料：
(c)香茅 3支，取白色部份，切幼
    姜 1拇指大，切碎
    小红葱  5 颗，切碎
(d)马来盏 1小块 （预先煎香）
    辣椒糊 5大匙
    阿叁膏 1大匙，参少许水混合后取汁
    盐 少许
    酱油 1茶匙
    糖 适量
    水 适量

做法：
1.将色拉鱼涂上少许盐巴再沾上黄姜粉。待油热后，煎至两面金黄色或鱼肉熟后即可捞起沥干油，摆盘备用。
2.用搅拌机将材料(c) 搅烂。热油，加入已搅烂的材料，翻炒至出味。
3.加入辣椒糊，不停的翻炒至出油。加入阿叁汁、调味料和少许水。
4.加入羊角豆和番茄，让它滚一下至羊角豆熟即可熄火。
5.将它淋在已煎好的色拉鱼上即可趁热开动。

Ingredients：
(a)5 Selar fish, clean innards, wash and drain the fishes
  （any type of fish but I prefer Selar fush this time）
    2~tablespoon turmeric powder
    few pinch of salt
(b)1 tomato，sliced in 8 pieces
     10 lady fingers, cut into half
     1/2 onion, sliced

Sour & Spicy Asam Pedas Ingredients：
(c)3 sticks of lemon grass, take the white portion, chopped
    1 thumb size ginger, chopped
    5 shallots, chopped
(d)1 small piece of belacan （grilled until fragrance in advance）
    5 tablespoon chilli paste / chilli boh
    1 tablespoon tamarind paste, dilute with some water, take the juice
     pinch of salt
    1 teaspoon soya sauce
    sugar to taste
    adequate of water

Method：
1.Coated the fish with salt and turmeric powder. Preheat cooking oil, fried the fish until golden brown, drained and transfered on a plate.
2.Blend the ingredients (c) until fine. Preheat oil, saute the blended ingredients until fragrant.
3.Add in chilli paste, saute until you can see the chilli is separate with oil. Add in tamarind juice, seasoning and some water.
4.Add in lady fingers and tomato, bring it to cook for few minutes, off the heat.
5.Pour the asam pedas sauce together with the lady fingers and tomato on the top of the fish. Served with hot rice.

♡咖喱粉炒苏东 Curry Sotong♡

简易香辣*咖喱粉炒苏东*
采用两种咖喱粉，
非常下饭，大家一起来开动咯！~

材料：
苏东 3只 (600克), 去肮脏洗净后切圈圈
大洋葱 1个，切八瓣
渔翁标海鲜咖喱粉 3/4包
手表标英国咖喱粉 1大匙
疯干叶 2片，切丝 (点缀）
水 少许

调味料：
酱油 2~3大匙
(依个人口味自行调整)

做法：
1.将两种咖喱粉用少许水混合均匀，备用。
2.将酱油倒入已切圈圈的苏东，混合均匀，腌制至少半小时。
3.锅内倒入3大匙食油，爆香洋葱，加入混合好的咖喱粉，炒至出油后加入苏东和腌制的酱油翻炒均匀。
4.加入少许水翻炒至苏东熟后即可上碟，撒上枫干叶丝，趁热享用。

Ingredients：
3 big sotong (600g), removed dirt, washed and cut into ring shape
1 big onion, cut into 8 pieces
3/4 packet Cap Penangkap Ikan seafood curry powder
1 tablespoon Watch Brand England curry powder
2 Kaffir lime leaves
adequate water

Seasoning：
2~3 tablespoon soya sauce

Method：
1.Combine well both curry powder with some water, set aside.
2.Marinate sotong with soya sauce at least half an hour.
3.Preheat 3 tablespoon cooking oil, saute sliced onion, add in curry powder continue saute until fragrant. Add in sotong together with soya sauce stir fry well.
4.Add in some water and stir fry until well cooked. Sprinkle some kaffir lime leaves. Best served with rice when it is hot.

♡椰丝斑斓奶油蛋糕 Shredded Coconut Pandan Cake with Butter Cream♡

小时候，有蛋糕吃就是件非常幸福的事。
还记得每当去到蛋糕店时，都会吵着要买奶油蛋糕。
店里各种口味的蛋糕，
每一片都挤上厚厚的香浓奶油，
非常的诱人！
我超喜欢*椰丝斑斓奶油蛋糕*
那股椰丝和斑斓叶的清香味，让人吃停不了口。
如今的蛋糕店也很难找到这种味道了！
今天就来回味一下当年的味道，
满满幸福的回忆！~

材料：
(A)
蛋黄 7个
斑斓汁 80毫升, (用5~6片斑斓叶加少许水打成汁后过滤）
粟米油 50毫升
浓椰浆2大匙
盐 1/4茶匙
特幼粉 80克 (过筛)

(B)
蛋白 7个
幼糖 60克
柠檬汁/ 塔塔粉 1/2茶匙

(C)
蛋白 2个
奶油 150克（冰冷但不冰冻，用手指是可以压下去的）
幼糖 60克
香草精 1滴
盐 少许


装饰:
干椰丝 适量
piping jelly (胶状糖浆）
红、禄色素 一点


做法：
1.将材料(A)蛋黄用手拌打蛋器打散，逐一地加入斑斓汁、粟米油、浓椰浆和盐，混合均匀，然后分次的加入特幼粉，拌匀至无颗粒。
2.准备另一个大盆，将蛋白和幼糖(材料 B),用电动搅拌器打发。加入柠檬汁打至蛋白拿起尾端呈现弯尾即可。
3.将1/3 的蛋白加入刚才已拌好的面糊中，用勺子(spatula)以切割和fold in 方式将它拌匀。
4.将步骤3分次倒入蛋白中，以同样的方式将它完全拌均匀。
5.将面糊倒入四方形已铺好烘焙纸的烤盘，轻轻地敲一两下(以便排出多余的泡泡)
6.预热烤箱，以170摄氏烤30-35分钟。
7.烤好后，取出倒扣待凉后，切半。
8.将材料(C) 的蛋白与幼糖隔水煮溶，离火。用电动打蛋器打发至蛋白冷却。加入奶油、盐巴和香草精打发至蓬松。
9.将一部份打发好后的奶油装进挤袋里。然后将胶状糖浆与色素混合均匀，备用。
10.在一片蛋糕上涂上奶油，然后再铺上第二层蛋糕。最后将奶油挤在蛋糕面上，存入冰箱半至1小时。
11.一个小时后取出，切成长方形块状，再以红与绿色糖浆，作为点缀。

*（温度依个人烤炉的热情，自行调整）
*瑞士奶油材料与做法参考与 Cooking with Lu . 感谢 Lucinda Lau 的分享

Ingredients：
(A)
7 egg yolk
80ml pandan extract (blend the pandan leaves with some water and strain)
50ml corn oil
1/4 teaspoon salt
80g super fine flour (sifted)
1/2 teaspoon vanilla essence

(B)
7 egg white
60g granulated sugar
1/2 teaspoon lemon juice/ cream of tatar

(C)Swiss Meringue Butter Cream
2 egg white 
150g butter (cubed)
60g sugar
A drop of vanilla essence 
pinch of salt

Decoration:
Desiccated coconut
piping jelly 
A drop of red and green artificial color

Steps：
1. Whisk all the ingredients (A)~egg yolk, pandan extract,corn oil, coconut milk,salt in a large mixing bowl. Add in sifted super fine flour, mix well.
2. With another big bowl, add in egg white & sugar (with 2-3 batches), lemon juice (ingredients B), whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step1). Use spatula to fold in and slowly mix it well.
4. Pour gradually the mixture (step 3) into remain meringue, use the same step, fold in with spatula mix well.
5. Pour the batter into a square baking tray which layered with a piece of baking sheet. Slightly knock the tray to reduce bubbles in the batter.
6. Bake in the 170 celsius preheated oven for 30-35 minutes.
7. When the cake is done, bring out from the oven. Flip the cake and let it cool. Cut into half when the cake is cool.
8. Double boiled the egg whites and sugar. Stir until the sugar melt, take away from the heat. Beat the egg whites until stiff and cool. Add in butter, salt and vanilla essence and beat until creamy.

9. Spoon in some butter cream into piping bag. Combine well the piping jelly with colors.
10. Spread the butter on a piece of cake and sandwich the cake. Pipe the remain butter cream on the top of the cake.
11.Chill the cake in the fridge for half an hour or 1 hour before slicing. Sliced the cake into rectangle pieces, decorate with piping jelly.

*Swiss Meringue Butter Cream recipe adapted from Cooking with Lu . Thanks to Lucinda Lau for sharing.

♡马铃薯焖饭 Stewed Potato Rice♡

三人简易午餐~
*马铃薯焖饭*
宝贝们的最爱！~

材料：
白米 1杯，洗净沥干水份
马铃薯 2大个，去皮洗净切丁
小红葱 5颗，切片
虾米 1大匙，浸软后沥干

去皮鸡腿肉 1块，切丁（用少许酱油、胡椒粉和薯粉腌制）
水 适量


调味料：
冬菇蚝油 2大匙
酱油 1大匙
胡椒粉 少许
绍兴酒 1大匙

配料：
青葱
辣椒虾米

做法：
1.爆香小红葱和虾米，加入鸡丁翻炒一下，再加入马铃薯翻炒。
2.加入调味料翻炒均匀后加入少许水翻炒一分钟。
3.待滚开后熄火。将它舀入电饭锅内，再加入平时煮饭的水份量，拌匀后按电钮，
让它自动焖熟.
4.将马铃薯饭舀入碗中，铺上辣椒虾米和少许葱花即可趁热享用。

Ingredients：
1 cup white rice, washed and drained
2 big potatoes, remove skin and diced
5 shallots, sliced
1 tablespoon dried shrimps, soaked until soft and drained
1 de-bone whole leg chicken, diced（marinate with some soya sauce, pepper & starch）
adequate water

Seasoning：
2 tablespoon mushroom oyster sauce
1 tablespoon soya sauce
dash of pepper
1 tablespoon Shao Xing wine

Other ingredients：
chopped scallion
dried shrimps chillies


Method：
1.Saute sliced shallots and dried shrimps until fragrant, add in diced chicken meat and stir fry well. Following add in diced potatoes, stir and mix well.
2.Add in seasoning and some water stir well and bring it to cook for a minute.
3.Off the heat, ladle out and transfer into rice cooker. Add in adequate of water and on the button bring it to cook.
4.When it is cooked, ladle into a bowl, sprinkle dried shrimps chillies on the top.

♡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.

♡回锅五花肉 Twice Cooked Pork Belly♡

*回锅五花肉*
先将五花肉汆烫然后切片，
再回锅与辣椒，大蒜和豆干一起炒，
加入豆瓣酱和绍兴酒，
足以带出独特的香味，吃起来肥而不腻，
非常下饭的一道菜肴。

食谱与做法参考于 Guai Shu Shu 的回锅肉
感谢 Kenneth Goh 师傅的分享

材料：
五花肉 1大块 （500克）洗净沥干水
黄豆干 1块 每块切成8小块
大蒜 2棵，洗净切段（大蒜白色部份与叶子分开）
青、红辣椒 各1条，浸泡15分钟后，洗净去籽切丝
蒜头 2瓣，切片
姜 4~5片
水 适量

调味料：
豆瓣酱 1大匙
酱油 少许
胡椒粉 少许
绍兴酒 2大匙

做法：
1.首先准备一锅水，将洗净的五花肉放入锅内。再开火将五花肉汆烫至七、八分熟约15~20分钟。取出待凉后切薄片，约3厘米厚，备用。
2.将黄豆干炸至金黄色，捞起备用。
3.将锅内多余的油盛起来，里面留约半大匙的油。倒入五花肉、姜片和蒜片快速翻炒，这是可以看见五花肉开始出油。
4.加入豆瓣酱翻炒均匀后加入青、红辣椒和白色部份的大蒜，翻炒至软约一分钟。
5.加入酱油、胡椒粉和少许水，再将其余的青色部份的大蒜、黄豆干加入一起翻炒。
6.加入绍兴酒快速翻炒均匀即可上桌。
*食谱与做法参考于Kenneth Goh 的回锅肉，材料与调味料方面我自行调整一些。

Ingredients：
500g Pork belly, washed & drained
1 piece of yellow bean curd (dao kua),slice into 8 small pieces
2 Chinese leek，washed & cut into section (separate the white portion and green leaves)
1 green chilli or red chilli, soaked for 15 minutes, removed seeds & shredded
2 cloves of garlic, sliced
4~5 pieces ginger
100g water

Seasoning：
1 tablespoon fermented bean paste
1 tablespoon soya sauce
dash of pepper
2 tablespoon Shao Xing wine

Method：
1.Put the pork belly into a pot with cold water, on the heat and let it boil for about 15~20 minutes or until the pork 70%~80% cooked . Drained the pork belly and set aside.Slice the pork belly after cool.
2.Deep fried the bean curd until golden color, drained and set aside
3.Left 1/2 tablespoon cooking in the pan and add in sliced pork belly, sliced ginger and garlic, stir fry well under high heat. At this time, you may see more lard will be secreted out.
4.Add in fermented bean paste, stir fry well and add in chillies and white portion of Chinese leek, continue to stir fry for bout a minute.
5.Add in soya sauce, pepper, some water. Following add in green portion of Chinese leek and fried bean curd, stir fry well.
6.Add in cooking wine and have a quick stir well, off the heat.
*Recipe adapted from Kenneth Goh's Twice Cooked Pork. I make some adjustment on the ingredients. I used fermented bean curd instead of chilli fermented soya bean curd.

♡虾米辣椒 Dried Shrimps Chillies♡

*虾米辣椒* 
一道简单不过的配料，
别小看它哦！它可是非常下饭的配料~

材料：
虾米 100克，浸软约十分钟后沥干水
辣椒干 8~10 条，用热水泡软后，切段去籽
蒜头 5瓣，切碎
小红葱 8颗，切碎
食油 3大匙

调味料：
白糖 适量
盐巴 少许

做法：
1.将虾米用研杵捣碎， 备用。
2.将辣椒干、蒜头和红葱用电动搅拌器捣烂。
3.用不粘锅爆香虾米，备用。
4.再倒入3大匙油，爆香已捣烂的辣椒蒜头和红葱，再加入爆香的虾米和调味料，不停的以中小火翻炒至干身即可熄火。
**（由于我用的是不粘锅所以没采用很多油来炒虾米辣椒）
**喜欢辣者可以多加辣椒干的分量

Ingredients：
100g Dried Shrimps, soaked for 10 minutes or until soft, washed & drained
8~10 dried chillies, soaked with hot water, cur into section & removed seeds
5 cloves of garlic, chopped
8 shallots, chopped
3 tablespoon cooking oil

Seasoning：
pinch of salt
sugar to taste

Method：
1.Grind the dreid shrimps with mortar and pestle, set aside.
2.Blend the dried chilies, garlic & shallots with blender.
3.Saute dried shrimps with non stick wok until dry, ladled out and set aside.
4.Add in 3 tablespoon cooking oil, saute blended dried chillies, garlic and shallot until fragrant, add in the dried shrimps (step 3) and seasoning, keep stir fry under low medium heat until dry.
**I using non stick wok, so I reduce oil to saute the ingredients.
**If you wish to have more spicy, you may add more dried chillies.