♡芒果优格软蛋糕 Mango Yogurt Soft Cake♡

七月初期七夕节，甜甜蜜蜜，
做了个不太甜不腻，软绵的*芒果优格蛋糕*
好开心这次蛋糕没回缩，美美的！

材料:
(1) A蛋黄7颗
     蜀米油50克
     特幼粉80克
     芒果味优格饮料 (yogurt drink) 85克
      盐1/4茶匙
(2) A蛋白7颗
     幼糖70克(我只用60克)
     塔塔粉1/2茶匙(可以1大匙柠檬汁代替)
做法:
1.将材料 (1)用打蛋器拌匀,放一边避免吹到风。
2.把材料(2)的蛋白倒入另一个干的大盆中,用电动打蛋器打发,分次加入幼糖打发成双倍,再加入半茶匙的塔塔粉,再打至蛋白拿起来尾端弯形 ,即可。
3.将1/3打发好的蛋白加入刚才已拌好的(1)面糊,以勺子(spatula)翻折方式 (fold in)将面糊和蛋白拌匀,再将它倒入剩余的蛋白中拌均匀。
4.倒入四方模里,稍微敲一下让多余的气泡跑出来,这样烤出来的蛋糕才不会有洞洞。
5.预热烘炉,以170°C烤约35~40分钟。
**烤炉温度及时间依各自烤炉自行调整。

Ingredients:
(1) 7 A size egg yolks
      50g corn oil
      80g Superfine flour (sifted)
      85g Mango yogurt drink
      1/4 teaspoon salt
(2) 7A egg whites
     70g granulated sugar (I reduce to 60g)
     1/2 teaspoon tartar

Method:
1.Whisk all the ingredients (1)~ egg yolks, yogurt drinks, corn oil and salt in a large mixing bowl.Add in sifted super fine flour,mix well and set aside.
2.With another big bowl, add in ingredients (2)~ egg white and sugar (with 2~3 batches), tartar, whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step 1). Use spatula to fold in and slowly mix it well.Pour gradually the mixture into remain meringue, repeat the step, fold in again with spatula until well mixed.

4.Pour the mixture into square shape mould, bake it under preheat oven 170 celsius for 35~40 minutes.

♡斋鹅 Vegetarian Goose ♡

今天初一，做了这简单素料理 *斋鹅*
材料简单，做法也不难，
初体验只做一点试试看，
味道和外面买的很相似，
下次再做会把它卷的厚些，口感更佳！

 食谱来自Guai Shu Shu 

材料：
淡腐皮 1大片

调味料：
五香粉 1/2 茶匙
糖 1大匙
酱油 1茶匙
冬菇蚝油 1大匙
麻油 1大匙
清水 1杯

其他材料：
竹签 几枝

做法：
1.将所有调味料倒入碗内混合均匀，备用。
2.将腐皮剪成四张。
3.在一张腐皮上用刷子涂上一层混合好的调味料，再把腐皮折上成4~5层。
4.用竹签封起腐皮的两边。
5. 重复步骤 3 和4 直到完成所有腐皮。
6.预热烤箱，以120度烤10分钟。10分钟后，将腐皮取出，反面再送进烤箱烤10分钟。这步骤是要让，刷上调味料的腐皮变干，比较容易炸，腐皮较酥脆。
（您也可以拿去太阳底下像吊衣服式的晒干）

7.热油。当油已热转至中小火，将腐皮炸至金黄色即可捞起沥干油。

8.稍微凉后即可切片上桌。
温馨提醒：
*如果您买的腐皮是带咸的，那么调味料方面可以调整，酱油可以不加！
*烤炉的温度和时间依个人烤箱而自行调整。
*注意火候，避免在炸的过程，腐皮烧焦。

Ingredients：
1 sheet of unsalted bean curd skin

Seasoning：
1/2 teaspoon five spice powder
1 tablespoon sugar
1 teaspoon soya sauce
1 tablespoon mushroom oyster sauce
1 tablespoon sesame oil
1 cup of water

Other tool：
bamboo sticks

Method：
1.Mix all the seasoning with water, set aside.
2.Cut the bean curd skin into four sheets.
3.Spread the seasoning sauce on the bean curd skin with brush, fold the tofu skin into 4~5 layers.
4.Use the bamboo stick to seal both edge of the bean curd skin.
5.Repeat step 3 & 4 until all the bean curd skin all brush with seasoning sauce.
6.Put into an oven for 10 minutes under 120 celsius. After 10 minutes, take out the bean curd skin and turn the other side, send back into oven for another 10 minutes.This step is to let the bean curd skin dry and more easy to deep fried. (you can also hanging under the sun to dry it)
7.Preheat cooking oil, deep fry under low medium heat until golden colour, drained & bring it to cool.
8.Chop into pieces and enjoy.

♡三色鸡肉盖饭 Tricolour Chicken Over Rice♡

周五简单晚餐*三色鸡肉盖饭*
采用去骨鸡腿肉，肉嫩多汁，不油不腻，
再搭配炒蛋和觅菜，又是营养的一餐 ，
大家一起来开动吧！

谢谢好友Connie Llsim 的分享，食谱与做法参考厨猫的美食

鸡腿肉材料：
鸡腿肉 2支，去骨切丁
蒜末 1大匙
水 适量

调味料：
蚝油 2大匙
酱油 2大匙
胡椒粉 少许
绍兴酒 1大匙
糖 少许
黑酱油 少许
（*调味料方面，我更改成合我家人的口味）

其他材料：
鸡蛋 2个，打散（加入少许酱油和胡椒粉拌匀，预先炒熟，备用）
觅菜 1小把，洗净沥干水，预先少许炒熟备用。
（可以以自己喜欢的蔬菜代替，如：小白菜，生菜)
白米蒸饭 1碗

做法：
1.将所有调味料与鸡肉一起搅拌均匀，腌制半小时。
2.热油，爆香蒜末，加入鸡肉块，不停翻炒。
3.加入少许水翻炒至熟，酱汁浓稠即可熄火。
4.将白米蒸饭放入便当格里，铺上炒好的鸡肉、觅菜和炒鸡蛋即可。

Ingredients：
2 deboned chicken, diced
1 tablespoon of minced garlic
adequate of water

seasoning：
2 tablespoon of oyster sauce
2 tablespoon of soya sauce
dash of pepper
1 tablespoon of Shao Xing wine
pinch of sugar
1 teaspoon of dark soya sauce
（*I substitute those seasoning to my family taste）

Other Ingredients：
2 eggs，add in few drops of soya sauce & pepper, scrambled in advance, set aside.
1 stalk of spinach, stir fry with garlic in advance, set aside.
（You can substitute with other vegetables such as green mustard or salad vegetable )
1 bowl of steamed rice

Method：
1.Marinate the chicken with all the seasoning, chill in the fridge for at least half an hour.
2.Preheat a tablespoon of oil, saute garlic, add in chicken and keep stir frying for a minute.
3.Add in some water and bring it simmer until the chicken well cooked, off the heat.
4.Put the rice into a bowl or a bento container, lay the chicken, scramble eggs & spinach on the top of the rice. Served while it is hot.

♡自制猪肉香肠和汉堡肉 DIY Pork Sausage & Burger Patties♡

一份绞肉材料，两种做法，
大人小孩都爱吃*自制香肠和汉堡肉*，
初体验，卖相丑丑的，
最重要的是吃得安心又健康！
小孩们都说好香好好吃，呵呵~

食谱来自Jacelyn Lim, 感谢她的分享

材料：
猪绞肉 500克 （肥肉30%，瘦肉70%）
蒜末 1茶匙
盐 1茶匙
黑胡椒 1/2 茶匙
小茴香 （cumin seeds) 1/2 茶匙
芫荽粉 （coriander powder) 1/2 茶匙
辣椒粉 1/2 茶匙 （我以咖喱粉代替）
苹果醋 1/2 茶匙
糖 1/4 茶匙
红酒 1/2 大匙 （我以绍兴酒代替）
灯笼椒粉 (paprika powder) 1 大匙
橄榄油 1大匙
车打芝士 1大匙

用具：
烘焙纸 （我用铝箔纸 ）

香肠做法：
1.将所有材料混合均匀， 备用。
2.将混合好的绞肉放在每铝箔纸上，用手将铝箔纸卷起（想包糖果一样）再轻轻的将包好的绞肉分成一半，用手转成两截。

3.包好后，存入冰箱隔夜。（不是冷藏哦！）
4.第二天，取出，放入预热的烤箱，以180度烤十分钟。
5.十分钟后取出，撕掉铝箔纸，涂上少许牛油，送入烤炉再烤5分钟即可。
6.可搭配面包生菜一起享用。

汉堡肉做法：
1.将混合好的绞肉搓成球状，稍微压扁成肉饼。

2.存入冰箱隔夜，以便定型。
3.在平底锅内，倒入少许油，以中小火将肉饼煎成两面熟成金黄色即可。


Ingredients：
500g Minced Pork (30% fat, 70%lean meat）
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/2 teaspoon chilli flakes (I replace with curry powder)
1/2 teaspoon apple cider vinegar
1/4 teaspoon sugar
1/2 tablespoon red wine (I replace with cooking wine)
1 tablespoon paprika powder
1 tablespoon olive oil
1 tablespoon cheddar cheese

Tools：
Baking sheet  (I use aluminium foil）

DIY Pork Sausage Method：
1.Combine well all the ingredients, set aside.
2.Lay the ingredients on aluminium foil & roll up  (just like roll up a sweets), gently twist into half.
3.Chill in fridge over night. (not frozen)
4.Take out from the fridge on second day. Bake in preheat oven for 10 minutes under 180 celsius.
5.After 10 minutes, take out from the oven & remove the aluminium foil, spread some butter on it, and send it back into oven & continue bake for another 5 minutes.
6.Best serve with salad & bread.

Burger Patties Method：
1.Round the mixed ingredients into round, slightly press it into patty shape.
2.Chill in fridge over night.
3.Preheat some oil in non stick pan, pan fried the patties until golden brown color.

♡菠菜鸡蛋披萨 Spinach Omelette Pizza♡

周末不吃饭，
来吃简易 *菠菜鸡蛋披萨*
撒上浓浓的车打芝士，
非常有饱足的一餐~

材料：
鸡蛋 4个
菠菜 1把 300克，洗净切段
车打芝士 3大匙
灯笼椒粉 1小匙

调味料：
盐巴 少许
胡椒粉 少许

做法：
1.将鸡蛋打散，加入盐巴和胡椒粉半均匀，备用。
2.准备一小锅水，煮开后加入少许盐巴拌匀。加入菠菜汆烫30秒后捞起，沥干水份，待凉。
3.将汆烫好的菠菜加入蛋液里，拌匀。
4.预热平底不沾锅，倒入少许油，将拌匀的菠菜蛋液倒入锅内，盖上锅盖一小火，让蛋液慢慢成半凝固蛋饼。



5.蛋饼上撒上芝士和少许灯笼椒粉，再盖上锅盖直到芝士完全融化，蛋饼完全凝固即可熄火上碟。

Ingredients：
4 eggs
300g spinach, washed & cut into section
3 tablespoon cheddar cheese topping
1 teaspoon paprika powder

Seasoning：
pinch of salt
dash of pepper

Method：
1.Beat the eggs with some salt & pepper, set aside.
2.Boil a pot of water, add in some salt into the hot water, blanched the spinach for half minute, drained it & set aside.
3.Mix well the spinach with eggs.
4.Preheat non stick pan with some oil, pour the mixture into the pan, close the pan with lid and bring it to cook under low heat for few a minutes.
5.Sprinkle some cheese & paprika powder in the top and close the lid again and continue to cook until the cheese totally melt & omelette well cook. Off the heat, transfer into a plate, sliced & served while it is hot.

♡奶油鲍鱼菇 Crispy Butter Oyster Mushroom♡

香脆小吃*奶油鲍鱼菇*

好香好脆口，咔嚓咔嚓吃停不了口！

感谢好友 Foo Beehong 的分享

材料：

(a) 新鲜鲍鱼菇 1包 (200克)，洗净挤干水份，斯成小块

     合隆粉 1碗

     

(b) 牛油 1大匙

      咖喱叶 半饭碗，洗净沥干水

      小辣椒 2条，切幼 （我以红辣椒代替）

       咖喱粉 1大匙

       奶粉 1大匙

调味料：

胡椒粉 少许

盐 适量

糖 少许

做法：

1.将鲍鱼菇沾上合隆粉，以大火炸至金黄色即可捞起沥干备用。

2.在另一个锅里加入牛油，炒香咖喱叶和辣椒，再加入咖喱粉和调味料翻炒均匀，倒入已炸好的鲍鱼菇拌匀。

3.上碟之前，撒入奶粉拌匀即可。

Ingredients：

(a) 1 packet of fresh oyster mushroom (200g), washed, drained fully & tear into small pieces

      1 bowl of Hup Loong Frying Powder

(b) 1 tablespoon of butter

      1/2 small bowl of curry leaves

      2 chilli padi, chopped（I substitute with red chilli）

       1 tablespoon of curry powder

       1 tablespoon of milk powder

Seasoning：

dash of pepper

Salt & sugar to taste

Method：

1.Coat the oyster mushroom with Hup Loong frying powder. Deep fry until golden brown, drained & set aside.

2.In another pan, melt the butter, saute curry leaves & chilli until frangrant. Add in curry powder & seasoning, combine well. Add in fried oyster mushroom, mixed well.

3.Sprinkle in the milk powder and mix well & it  is ready for serve.

♡秋葵鲜苏东 Stir Fry Sotong with Okras♡

今早买了些新鲜的大苏东，
今晚就吃简易*秋葵鲜苏东*，
只下少许酱油和鱼露，
鲜甜苏东好爽口哦！

材料：
苏东 2大条，去内脏洗净，切成圈圈
蒜头 2瓣， 切片
嫩秋葵 6条，去头，切成两半
红辣椒 1条，切丝
红萝卜 1寸，切片
芫荽 1小棵，切碎
疯柑叶 2片，切丝


调味料：
酱油 1大匙
鱼露 1茶匙

做法:
1.爆香蒜片、红辣椒和疯柑叶，加入红萝卜翻炒一下。
2.加入秋葵、苏东和调味料快速翻炒2~3分钟。
3.上碟之前，撒些芫荽即可。


Ingredients：
2 big sotong, removed innards, washed & cut into circle size切成圈圈
2 cloves of garlic, sliced
6 pcs okras, cut into half
1 red chilli, shredded
1 inch of carrot, sliced
1 small stalk of coriander leaves, chopped
2 pcs kaffir lime leaves, shredded


Seasoning：
1 tablespoon soya sauce
1 teaspoon fish oil

Method:
1. Saute garlic, red chilli, kaffir leaves until fragrant, add in sliced carrot continue stir fry for a while.
2. Add in okras, sotong & seasoning, stir fry in quick for 2~3 minutes.
3. Garnish with chopped coriander leaves before served.