♡鱼香可乐球 Fish Croquettes Balls♡

家里吃不完的煎鱼别浪费，
将鱼肉拨开，弄碎再加压烂的马铃薯泥，
再搭配些调味料，
简单美味的 *鱼肉可乐球* 就完成啦~
变一变，一点也不浪费！~ 

材料：

(A)煎熟后的鱼肉碎 100克（任何鱼肉都行,我用鲛鱼肉）
     马铃薯 2大个200克 （预先煮熟，去皮压烂成泥）
     红萝卜碎 1大匙
     红葱头碎 2大匙
     芫荽碎 1大匙

(B)玉米粉 1小碗
     苏打饼8片，压碎
     鸡蛋1个

调味料：
盐 适量
胡椒粉 少许
Oregano 干香料 1/2茶匙


做法：
1.将材料(A)与所有调味料混合均匀，然后搓成球状。
2.存入冰箱至少两小时以便入味和定形。
3.热开始适量的油（油的份量要盖过可乐球)。
4.把可乐球粘上一层薄薄的玉米粉，再粘上蛋液，最后粘上苏打饼碎。

5.将已粘好的可乐球放入锅里以中小火炸至金黄色即可捞起，沥干油上碟。
*可搭配美奶滋或辣椒酱酱一起吃。

Ingredients：
(A)100g of Pan-fried fish meat (any type of fish, I use Mackerel fish）
     2 large potato (200g), cooked in advanced & mashed
     1 tablespoon chopped carrot
     2 tablespoon chopped shallots
     1 tablespoon chopped coriander

(B)1 small bowl of corn starch
      8 pcs of cream crackers, crushed
     1 egg

Seasoning：
salt to taste
dashes of pepper
1/2 teaspoon Oregano

Method：
1.Mix ingredients (A) with seasoning, combined well, dough in ball shape.
2.Chilled in the refrigerator for at least 2 hours for better taste.
3.Preheat adequate oil in a pot.
4.Coated the croquettes ball with corn starch, following deep it into egg white and lastly, coated with crushed cream crackers.
5.Deep fried the croquettes balls until golden color under medium heat.Drained the balls, transfer on the plate  and it is delicious to eat with some mayonnaise or chilli sauce.

♡吞拿鸡蛋墨西哥卷 Mexico Wrap with Tuna & Omelette♡

早安，为孩子们准备简易营养早餐！
*吞拿鸡蛋墨西哥卷*
吃饱饱，考试去，祝宝贝钢琴考试顺利！

材料：
墨西哥饼皮 1包 （8片）
吞拿鱼 1罐
鸡蛋 2个
牛奶 2大匙
生菜 8片
番茄 1颗，切片
日本黄瓜 1条，切片
调味料：
盐巴少许
胡椒粉
日式芝麻酱

做法：
1.将2个鸡蛋打入碗内，加入牛奶、胡椒粉和少许盐搅拌至均匀。
2.预热平底锅,倒入1大匙油，将鸡蛋倒入，快速翻炒半分钟，熄火捞起备用。
3.将墨西哥饼皮放在盘子上，饼皮上依顺序铺上生菜、鸡蛋、黄瓜、番茄和吞拿鱼块，再淋上少许芝麻酱。
4.将饼皮左右两端向内折，再紧紧地从饼皮下端卷起来。将墨西哥卷切半，即可享用。

Ingredients：
1packet of Mexico wrap (8pcs)
1 canned of chunk tuna
2 eggs
2 tablespoon of milk
8 slices of salad
1 tomato, sliced
1 Japanese cucumber, sliced

seasoning：
pinch of salt
dash of pepper
Japanese roasted sesame dressing

1. In a bowl, knock in 2 eggs, add in milk, pepper & pinch of egg, mix well.
2. Preheat a pan, pour in a spoon of cooking oil, add in eggs, stir fry in quick for about 30 seconds until it forms omelette, off the heat. Ladle out the omelette, set aside.
3. Put a piece of Mexico wrap on a plate, following arrange the salad, omelette, cucumber, tomato & tuna in a line. Dressing up with some roasted sesame.
4. Fold in the left & right side of the wrap, make sure that the filling is completely covered by both sides of the wrap. Lastly, roll it up from the bottom and pull it tightly. Cut into half and enjoy it!

♡迷迭香烤排骨 Pork Ribs Roast with Rosemary♡

第一次尝试做这款风味独特的*迷迭香烤排骨*
简易食材，但烤出来的味道真的好香好香~

材料：（3人份）
排骨 3大支，每支斩成2段，洗净备用

白洋葱 1大个，剁碎
柠檬 1个取汁
蒜头 5瓣，剁碎
迷迭香 1棵，洗净备用

马铃薯 3大个，去皮切滚状
鲜蘑菇 6颗，洗净沥干水

调味料：
(a)Cajun 香料 适量
    盐巴 少许
    糖 少许
    黑胡椒粉 少许
(b)蜂蜜 适量

做法：
1.（预先早一天）将白洋葱碎、蒜头碎、柠檬汁、1/2棵的迷迭香调味料 (a) 和与排骨混合均匀，然后倒入密封袋里(zip lock bag)，存入冰箱腌制隔夜。
2.预先将马铃薯蒸熟，待凉。
3.预热烤炉，烤盘上铺上一张烘焙纸，将马铃薯和鲜蘑菇放在烤盘上，撒上少许胡椒粉和盐巴。以摄氏160度烤10分钟即可出炉，备用。
4.在另一个烤盘上铺上铝箔纸，将腌制好的排骨顺序排在烤盘上，剩余的腌汁和另1/2棵的迷迭香可以一起铺放在排骨上。
5.以摄氏220度烤约20分钟，然后取出,涂上少许蜂蜜，再次送入烤箱继续烤以180度烤至排骨熟约15~20分钟。
6. 将烤好的排骨排在碟子中，搭配马铃薯和鲜蘑菇一起享用。

Ingredients：（3 pax）
3 big sticks of pork ribs, cut into 2 section, wash & drain.
1 big white onion, chopped
1 lemon, juice
5 cloves of garlic, chopped
1 stalk of rosemary, wash & drain

3 big potatoes, remove skin & roll cut
6 shiitake mushroom, wash & drain

Seasoning：
(a)Cajun spice
    salt
    sugar
    Black pepper
(b)Honey


Method：
1. Marinate the pork ribs with chopped onion, garlic, lemon juice, 1/2 stalk of rosemary & seasoning. Transfer it into a ziplock bag, chill in the fridge overnight.
2. Steam the potatoes until soft in advance, set aside.
3. Preheat oven, lay a sheet of baking paper on the tray, put the potatoes & shiitake mushroom on the tray, sprinkle some salt & pepper. Roast under 160 Celcius degree for 10 minutes, set aside.
4. In another tray, lay a sheet of aluminium foil, lay the marinated pork ribs on the tray, pour in the remain marinate sauce & 1/2 stalk of rosemary on the pork ribs.
5. Roast the pork ribs under 220 Celcius degree for 20 minutes, take out the pork ribs, spread some honey on it. Continue to roast the pork ribs under 180 Celcius degree for another 15~20minutes.
6. Serve the pork ribs with potatoes & mushrooms.

♡香脆金针菇 Crispy Enoki Mushrooms♡

久违的小吃，
今天下午茶~
*香脆金针菇*
咔嚓咔嚓停不了口

材料:
金针菇2包,洗净沥干水，撕成小搓
炸鸡粉1饭碗

做法：
将金针菇撕成一小搓粘上炸鸡粉,放入热油中,以中小火炸至酥脆金黄色即可。

Ingredients:
2 pack enoki mushroom, wash & squeeze out the water, tear in small portion
1 rice bowl kentucky flour

Method:
Coated a small portion of enoki mushroom with some fried chicken flour. Deep fried under medium heat until golden color & crispy.

♡香炒寿面 Simple Fried Mee Tiao @Long Life Noodles♡

今日午餐简单吃 ~
*香炒寿面*

材料：
寿面 1包(320克）

蒜末 2大匙
小红葱 2个，切片
豆芽 200克，洗净后沥干水
菜心 1大棵，洗净切段

调味料：
酱油 2大匙
糖 少许
胡椒粉少许
水 1/2饭碗

做法：
1.预先煮开一锅水，水滚后加入1大匙食油再将寿面放入大火煮5分钟至软。捞起过冷水数分钟后沥干，备用。
2.爆香红葱和蒜末，加入菜心翻炒一下。
3.加入少许水和调味料，加入豆芽翻炒均匀。
4.最后加入寿面，翻炒至寿面充份吸收水份至干即可熄火。
**温馨提醒~ 寿面本身已经有咸味，炒寿面时不必加太多调味料


Ingredients：
1 packat of  Mee Teow Long Life Noodles(320克）
2 tablespoon of minced garlic
2 shallots, slice
200g of bean sprouts, wash & drained
1 big stalk of choy sum, wash & cut into section

seasoning：
2 tablespoon soya sauce
dashes of sugar
dash of pepper
1/2 rice bowl of water

Method：
1.Boil a pot of water, once the water boil, add in 1 tablespoon of cooking oil, blanch the long life noodles for about 5 minutes or until soft. Drain the hot water & following soak the noodles in cold water for few minutes. After that drain & set aside.
2.Saute slice shallots & minced garlic until fragrant, add in choy sum, stir fry for a minute.
3.Add in some water & seasoning, following add in bean sprouts.
4.Lastly, add in the noodles stir fry until the noodles totally absorb the gravy.
*P/S: the mee tiao@long life noodles have own saltiness, no need to add to much seasoning.

♡鲜甜椒炒肉片 Stir Fry Capcicums with Sliced Pork♡

新鲜的甜椒，少许的调味料，简单的料理，
*鲜甜椒炒肉片*
感谢阿姨来拜访，还带来新鲜的甜椒~

材料:
瘦肉 50克，切片
(用少许酱油、胡椒粉和薯粉拌均匀，备用)
鲜甜椒 4~5个，洗净后切丁
蒜末 1大匙
黑胡椒粉（粗状）1茶匙

调味料：
盐巴 少许
鸡粉 少许
水适量
薯粉1大匙 + 水1大匙（勾芡用）

做法：
1.锅内倒入少许油，待热后倒入蒜末和黑胡椒，爆炒至香。
2.加入肉片快速翻炒数秒，加入少许水和调味料继续翻炒片刻。
3.加入鲜甜椒，翻炒1分钟，倒入薯粉水勾芡即可上碟。


Ingredients:
50g of lean meat, sliced
(marinate with some soya sauce, pepper & starch, set aside)
4~5 medium fresh capsicums, wash & dice
1 tablespoon of minced garlic
1 teaspoon of black pepper

Seasoning：
salt to taste
chicken powder to taste
adequate water
1 tablespoon starch + 1 tablespoon water（dilute）

Method：
1.Preheat some oil in the wok, saute minced garlic & black pepper until fragrant.
2.Add in slice meat stir fry in quick. Add in water & seasoning continue stir fry for few minute.
3.Lastly, add in capsicums, continue stir fry for a minute, thicken with some starch, before off the heat.

♡香浓西芹马铃薯汤 Creamy Celery & Potatoes Soup♡

简易的食材就可以煮出*香浓西芹马铃薯浓汤*，
这浓汤带着西芹的清香马铃薯浓郁的口感，
好好喝哦！~

材料：（2~3人份）
马铃薯 2大个
西芹 2支，（取茎部), 洗净后去丝，切粒备用
洋葱 1大个，去皮切粒
牛油 2大匙
蒜末 1大匙

高汤 600毫升
奶油 100克 (我以全脂牛奶代替)

调味料：
盐巴 适量

做法：
1.煮开一小锅水，将马铃薯放入以中火煮至熟后放入冰水内浸泡一下就可以轻易去皮，切丁备用。
2.将牛油放入平底锅内，溶化后加入洋葱粒和蒜末爆香。加入西芹粒和马铃薯丁继续翻炒至出味。

3.将炒好后的材料倒入锅内，加入高汤以中小火煮至全部材料软和熟透约1/2 小时即可熄火。

4.倒入搅拌器捣烂至浓稠后, 过筛后将它再倒入锅内滚3~5分钟，加入适量的盐巴和奶油拌匀即可熄火。

5.可以搭配蒜香面包趁热享用。


另外蘑菇汤和蒜香面包食谱与做法，请点击一下链接：https://privatekitchenslife.blogspot.my/2018/01/shiitake-mushroom-soup-with-garlic-bread.html

Ingredients：（2~3 Servings）
2 big potatoes
2 sticks of celery，(take the stem portion), wash & peel off the fiber, dice
1 big white onion, remove skin & dice
2 tablespoon of butter
1 tablespoon minced garlic
600ml chicken stocks
100g heavy cream  (I replace with full cream milk)

Seasoning：
salt to taste

Method：
1.Prepare a small pot of water, boil the potatoes under medium heat until well cook, soak in the ice water for a while, drain & remove skin easily, dice & set aside.
2.Melt the butter in the pan, saute diced onion & minced garlic until fragrant. Add in dice celery & dice potatoes continue stir fry until fragrant.
3.Transfer it in the pot, add in chicken stocks, boil until well cook for about 1/2 an hour.
4.Transfer into blender, blend until fine. Pour it into the pot again after shieved ，on the heat and bring it to boil again for 3~5 minutes, add in salt and full cream milk, stir well, off the heat.
5.Serve hot with garlic bread.