Sunday, March 31, 2013

豆瓣酱焖排骨豆腐白菜 Braised Pork Ribs Tofu Bak Choy

今晚又来个一锅熟,简单方便又好下饭
也不怕吃太多,有肉有菜有豆腐
味道很棒很入味
喜欢这样的一锅熟
也因为只有老公和我两个人吃
小小锅两个人吃刚刚好
也省了洗多多碗碟的工夫

材料Ingredients:
排骨 400g pork ribs
白菜一大碗 bak choy 1 big bowl
日本豆腐一条切小块 Japanese tofu 
玉粟米 3-6 mini corns 
豆瓣酱 2 tablespoons taucu paste
洋葱末及蒜末 minced garlic & shallot
香葱切小段及芫荽 sliced spring onion & coriander
辣椒丝 sliced chili

调味料:盐,生粉,黑酱油,胡椒粉,料酒, 麻油,蚝油
seasoning: salt, corn starch, soy sauce, 
pepper and shao xin wine, sesame oil, oyster sauce

排骨用调味料腌制大约1小时
油烧热,放入洋葱末及蒜末 炒香
然后加入豆瓣酱再翻炒2-3分钟
加入腌制的排骨再翻炒3-4分钟
加入辣椒丝,香葱 芫荽适量的水
中火焖煮排骨大约三十分钟至软
然后加入白菜日本豆腐玉粟米焖煮十分钟
marinate the pork ribs with all seasoning for about 1 hour
heat oil in wok, stir fry the minced garlic and onion 
add in taucu paste and stir fry for another 2-3 minutes
add in pork ribs stir fry for another 3-4 minutes
add in sliced chili, spring onion, coriander and water
simmer in medium heat for at least 30 minutes or
until the pork ribs is soft 
then add in bak choy, tofu and mini corn 
simmer for another 10 minutes 




豆沙花卷面包 Hanamaki Bread Rolls

 
材料Ingredients:
高筋面 250g high protein flour
奶粉 2 tablespoons milk powder
幼糖 2 tablespoons sugar
蛋 1 egg 
干酵母 2 teaspoons dry yeast
少许盐 a pinch of salt
软化奶油 1 tablespoon soft butter
冷豆奶 120ml cold soya milk

高筋面粉,糖,奶粉,盐及酵母一起混合
慢慢加入冷豆奶搅拌面团,然后加入黄油
将面团搅拌至光滑及有弹性
盖着发酵1-2小时或双倍大
将面团放气摺叠松弛20分钟
包入红豆沙弄出花卷形状
排在已扫牛油的烤盘上
发酵40-60分钟或双倍大
涂上一层蛋液洒上一些芝麻
预热烤箱180度烘烤12分钟
add all high protein flour, egg, milk powder,
sugar, salt and yeast into the mixing bowl
slowly add in cold soya, beat to form a dough
add in the butter and beat until smooth 
remove the dough and cover with big bowl 
and let rise for at 1-2 hours or double the size
punch the dough and roll flat and fold up 
and rest for another 20 minutes
roll out the dough and wrap in the red bean paste
then form the hanamaki shape 
place in the greased baking pan
let rise for 40-60 minutes or double the size 
apply a thin layer of egg wash and sprinkle some sesame on top
bake at 180 for about 12 minutes




Wednesday, March 20, 2013

蔓越莓豆奶香小面包 Cranberry Soya Mini Bun

 这小面包超软的还带着豆奶的香味
今天在烤面包时又“煲韩剧”
忘了看火。。。哈哈!面包烤稍微过头了
还好面包外层虽然稍微黑了一点但是里面还是超软的耶!
好香好好吃。

也弄了3粒超薄皮的椰子面包
哇!外层虽然稍微烤过火不过吃下去
皮脆椰子香而且超薄的外层,非常的棒!
好久没吃到那么包皮的椰子面包了。
材料Ingredients:
高筋面 150g high protein flour
奶粉 2 tablespoons milk powder
幼糖 1 tablespoon sugar
蛋 1 egg 
干酵母 1 teaspoon dry yeast
少许盐 a pinch of salt
软化奶油 1 tablespoon soft butter
冷豆奶 50ml cold soya milk
2汤匙蔓越莓(稍微泡软)
2 tablespoons organic dried cranberry 

高筋面粉,糖,奶粉,盐及酵母一起混合
慢慢加入冷豆奶搅拌面团,然后加入黄油
将面团搅拌至光滑及有弹性
最后加入蔓越莓拌匀
盖着发酵1-2小时或双倍大
将面团放气摺叠松弛20分钟
整形排在已扫牛油的烤盘上
发酵40-60分钟或双倍大
预热烤箱180度烘烤12分钟
add all high protein flour, egg, milk powder,
sugar, salt and yeast into the mixing bowl
slowly add in cold soya, beat to form a dough
add in the butter and beat until smooth 
lastly add in the dried cranberry and mix well
remove the dough and cover with big bowl 
and let rise for at 1-2 hours or double the size
punch the dough and roll flat and fold up 
and rest for another 20 minutes
roll out the dough, form the shape you want
place in the greased baking pan
let rise for 40-60 minutes or double the size 
bake at 180 for about 12 minutes




Tuesday, March 19, 2013

椰香糯米糕 Coconut Glutinous Rice Cake (pulut inti kuih)

材料Ingredients:
糯米 4 small cup glutinous rice
浓椰浆 300ml thick coconut milk
盐 2 teaspoon salt
班兰叶 pandan leaf

糯米洗净,用水泡浸隔夜,然后滤干水分,
将糯米放入已铺了布的蒸锅,撒上盐加上班兰叶
蒸大约20分钟,拿掉班兰叶加入浓椰浆
继续蒸大约20分钟
(期间用筷子翻几下,粘性出来了就差不多了)
如果不够软可以加少许水
wash and clean and glutinos rice 
soak overnight then filter the water
place a piece of cloth on the steam pan
pour in the glutinous rice onto the steam pan 
add in salt and pandan leafs
steam for about 20 minutes
remove the pandan leafs
add in the thick coconut milk
steam for another 20 minutes until the rice is cooked
(turning the rice once or twice with chopstick while steaming)
add some water if the rice is not soft enough
将糯米饭放入一个四方形的盘
然后压实,加上椰糖椰丝在上面
待冷才切成小块状
较简单的可以将糯米饭揉成小饭团
在上面加上椰丝
也可以用香蕉叶包裹糯米饭
再加上椰糖椰丝在上面
就成了传统的“娘惹”的Pulut Inti Kuih
place the rice onto a square pan
press down hard and add some coconut on top
cool off and cut into smaller pieces
you can even round up the rice ball
then add the coconut on top
it taste even better if you wrap the rice with banana leaf
and place some coconut on top 
it become kuih nyonya pulut inti

椰子馅料材料Coconut Ingredients:
嫩椰丝 300g young shredded coconut
黄砂糖 3 tablespoons brown sugar
4汤匙红椰糖(加热水溶化过滤)
4 tablespoons gula melaka (melt in hot water & filter)
班兰叶 pandan leaves
牛油 2 tablespoons butter 
热锅加入牛油煮溶
将嫩椰丝和白砂糖加入翻炒
再慢慢的加入椰糖酱和班兰叶再拌匀
盖上锅盖焖10分钟即可
melt the butter in hot pan
stir fry in coconut and brown sugar
add in melted gula Melaka and pandan leave
stir f and mix well for 1-2 minutes
covered and cook for about 10 minutes



蒸椰香糯米饭 Steamed Coconut Milk Glutinous Rice

一大清早起来就在厨房忙呀忙
要吃好吃的就得早起啦!
所谓“早起的鸟儿有虫吃”

昨晚泡浸了糯米
今天一早就要把它“干掉”
蒸这糯米饭就让我想起了小时候
在家乡爸爸的咖啡店卖的闻名白糯米饭 
我们每天只蒸一大盘卖完就算,因为太多人会争着要, 
我们并没有将它和其它的食物一起摆放在外边卖, 
唯有放在碗橱里,有顾客要求或者是熟客才卖给他们。 
通常白糯米饭是配我们自己炖的加央(kaya),味道独特! 

这椰香糯米饭不单只配加央 
配上咖喱,椰丝,芒果,更有人喜欢加上榴莲来吃 
我还是比较爱配加央或咖喱

材料Ingredients:
糯米 4 small cup glutinous rice
浓椰浆 300ml thick coconut milk
盐 2 teaspoon salt
班兰叶 pandan leaf

糯米洗净,用水泡浸隔夜,然后滤干水分,
将糯米放入蒸锅,撒上盐加上班兰叶
蒸大约20分钟,拿掉班兰叶加入浓椰浆
继续蒸大约20分钟
(期间用筷子翻几下,粘性出来了就差不多了)
如果不够软可以加少许水
wash and clean and glutinous rice 
soak overnight then filter the water
place a piece of cloth on the steam pan
pour in the glutinous rice onto the steam pan 
add in salt and pandan leafs
steam for about 20 minutes
remove the pandan leafs
add in the thick coconut milk
steam for another 20 minutes until the rice is cooked
(turning the rice once or twice with chopstick while steaming)
add some water if the rice is not soft enough


Monday, March 18, 2013

冬粉煲 Glass Noodles Hot Pot

材料Ingredients:
冬粉丝 glass noodles
鸡高汤 chicken stock 
火锅料 steamboat ingredients
芋头切块,红萝卜,高丽菜
sliced yam, diced carrot, cabbage
红枣,杞子 red dates, wolfberry
姜片, 香葱段, 香菜
sliced ginger, spring onion, corainder
食油, 料酒, 麻油, 盐和胡椒粉适量
cooking oil, shao xin wine, sesame oil, salt & pepper

将鸡高汤煮滚,加入姜片,香葱段,香菜
红枣,杞子,芋头红萝卜高丽菜煮滚
加入适量食油,料酒,麻油,盐和胡椒粉适量
再加入冬粉丝及火锅料煮开
chicken stock bring it to boil
add in sliced ginger, sliced spring onion, coriander, wolfberry,
red dates, sliced yam, diced carrot and cabbage and bring it to boil
add in cooking oil, shao xin wine, sesame oil, salt & pepper to taste
add in glass noodles and steamboat ingredients then bring it to boil



椰糖椰奶燕菜 Gula Melaka Coconut Milk Agar Agar



椰糖 Gula Melaka layer
燕菜粉 2 tablespoons agar agar powder
椰糖 5 tablespoons gula Melaka/gula merah
糖 2 tablespoons sugar
水1000ml water

将椰糖和水一起煮滚
离火过滤
燕菜粉加入适量的水溶化
然后加入椰糖里一起煮
再加入糖煮煮滚
boil the gula melaka with water
bring to boil and then filter it
dilute the agar agar powder with water
add into the gula melaka and boil together
add in sugar and bring it to boil

椰奶 coconut milk layer
燕菜粉 2 tablespoons agar agar powder
糖 150g sugar
水 600ml water sugar
椰奶 250ml coconut milk

燕菜粉加入适量的水溶化
然后和水一起煮滚
加入糖和浓椰浆再煮滚
dilute the agar agar powder with water 
add into the water and bring it to boil
add in sugar and coconut and bring it to boil

 先倒入一层椰奶燕菜
稍微冷却后加入一层紫色燕菜
重复步骤一层椰奶燕菜再一层椰糖燕菜
冷却后放入冰箱
然后取出切成喜爱的形状
make one layer of coconut milk agar agar
let cool off and add another layer of gula melaka agar agar
repeat the step until done
let cool off and chill in the refrigerator 
remove from the refrigerator and cut into the shape you like




Sunday, March 17, 2013

双色紫薯奶香椰子包 Purple Sweet Potato Fresh Milk Coconut Bau

紫薯材料Ingredients:
包粉 200g bau flour
 紫薯粉 3 teaspoons purple sweet potato powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温水 100ml warm water

把所有材料放入搅拌盘混合均匀
慢慢加入温水搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes

奶香材料Ingredients:
包粉 200g bau flour
奶粉 1 tablespoons milk powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温鲜奶 100ml warm fresh milk

把所有材料放入搅拌盘混合均匀
慢慢加入温鲜奶搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm fresh milk slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes

将面团杆成长方形重贴在一起
慢慢卷起切成小块翻起向上
待发10分钟再杆平包入椰子馅料
再加待发30分钟,用大火蒸10分钟即可
flatten the dough and make long square shape
place the two different colour dough on top of each other
slowly roll up the dough and cut into smaller pieces
leave rise for 10 minutes
flatten the dough and wrap in the coconut ingredient
leave to rise for another 30 minutes
steam over high heat for 10 minutes

椰子包馅料材料Coconut Bau Ingredients:
嫩椰丝 300g young shredded coconut
黄砂糖 3 tablespoons brown sugar
4汤匙红椰糖(加热水溶化过滤)
4 tablespoons gula melaka (melt in hot water & filter)
班兰叶 pandan leaves
牛油 2 tablespoons butter 

热锅加入牛油煮溶
将嫩椰丝和白砂糖加入翻炒
再慢慢的加入椰糖酱和班兰叶再拌匀
盖上锅盖焖10分钟即可
melt the butter in hot pan
stir fry in coconut and brown sugar
add in melted gula Melaka and pandan leave
stir f and mix well for 1-2 minutes
covered and cook for about 10 minutes



双色馒头 ~ 紫薯奶香馒头 Purple Sweet Potato Fresh Milk Man Tou

紫薯馒头材料Ingredients:
包面粉 200g bau flour
 紫薯粉 3 teaspoons purple sweet potato powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温水 100ml warm water

把所有材料放入搅拌盘混合均匀
慢慢加入温水搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes

奶香馒头材料Ingredients:
包面粉 200g bau flour
奶粉 1 tablespoons milk powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温鲜奶 100ml warm fresh milk

把所有材料放入搅拌盘混合均匀
慢慢加入温鲜奶搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm fresh milk slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes
将面团杆成长方形重贴在一起
慢慢卷起切成小块翻起向上
待发30分钟,用大火蒸7分钟即可
flatten the dough and make long square shape
place the two different colour dough on top of each other
slowly roll up the dough and cut into smaller pieces
leave to rise for another 30 minutes
steam over high heat for 7 minutes




Saturday, March 16, 2013

热!热!好热的天气耶!


哇!最近太阳公公一大清早就冒出头来了
带给大家好灿烂的笑容耶!
这样的天气我最喜欢,令人心情大好。
不过这样的天气只维持到中午就好了
下午就让太阳公公午睡去,那么就PERFECT啦!

可怜的是小朋友们下课回来校服都湿透了
还满头大汗的连头发也湿透了
身为婆婆和妈妈的一直再叫着乖孙乖孩子喝水啊!
相信这种情况都发生在你们的家庭吧?!
最开心的应该是师奶们喽!
衣服只晒一个小时就可以收了耶,
不必担心晒到一整天都还没干,还要去翻,
可以去干别的家务或者偷懒睡个午睡,
更可以“啖杯咖啡”,“煲上两,三集韩剧”。。。嘻嘻!

Wednesday, March 13, 2013

简单的红烧排骨焖伊面 Simple Braised Pork Ribs with Yee Mee

很简单弄的红烧排骨焖伊面 
我用了1罐红烧排骨
我没有加入全部的红烧排骨汁因为太肥腻
两大汤匙够味道就好
老公也说不油腻而且很香
味道刚刚好!

材料Ingredients:
伊面 2 pieces of yee mee
红烧排骨 1 can braised pork ribs
黄芽白菜 1 bowl huangya cabbage
鸡精粉 1 teaspoon chicken stock powder
姜片,蒜末,洋葱末 sliced ginger, minced garlic & shallot
香葱段,香菜 sliced spring onion & coriander
料酒,盐和胡椒粉适量 shao xin wine, salt & pepper to taste

热油锅,加入姜片爆香
然后加入蒜末和洋葱末爆香
加入红烧排骨肉及2汤匙的红烧排骨汁稍微煮1分钟
加入适量的水,黄芽白菜煮开
之后加入伊面,香葱段和香菜
最后加入料酒,盐和胡椒粉适量调味
然后煮至伊面软即可
heat up some oil in a wok, stir fry in sliced ginger
then add in minced garlic and shallot and stir fry 
add in braised pork ribs and 2 tablespoons of the pork ribs sauce
cook for 1 minute
add in water and huangya cabbage bring to boil
add in yi mee, sliced spring onion and coriander
lastly add in shao xin wine, salt and pepper to taste
cook until yi mee is soft 




双色馒头 ~ 黑芝麻奶香馒头 Black Sesame N Fresh Milk Man Tou

这馒头不单只是黑芝麻香而且还有奶香
好香好软好好吃喔!
黑芝麻馒头材料Ingredients:
包面粉 150g bau flour
黑芝麻粉 3 teaspoons black sesame powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温水 60ml warm water

把所有材料放入搅拌盘混合均匀
慢慢加入温水搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes

奶香馒头材料Ingredients:
包面粉 150g bau flour
奶粉 1 tablespoons milk powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温鲜奶 60ml warm fresh milk

把所有材料放入搅拌盘混合均匀
慢慢加入温鲜奶搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm fresh milk slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes
将面团杆成长方形重贴在一起
慢慢卷起切成小块翻起向上
待发15-20分钟,用大火蒸7分钟即可
flatten the dough and make long square shape
place the two different colour dough on top of each other
slowly roll up the dough and cut into smaller pieces
leave to rise for another 15-20 minutes
steam over high heat for 7 minutes




Tuesday, March 12, 2013

泰式羊角豆 Thai Style Okra (lady fingers)

好好吃的泰式羊角豆
是我们都超爱的一道菜
可以只汤熟或蒸熟后淋上酱油即可
味道清甜爽口

材料Ingredients:
羊角豆 Okra (lady fingers)
调味料: 白醋,小洋葱丝, 蒜末,辣椒丝,桔子水(取自3-4粒桔子)糖适量
Seasoning: vigenar, sliced shallot, sliced chili, tangerine juice(from 3-4 tangerine), sugar 

羊角豆洗干净去头
水煮滚,加少许盐巴放入羊角豆
烫2分钟后捞起沥干
将调味料拌匀淋上烫熟的羊角豆即可
wash and clean the lady fingers
with boiling water add in some salt
add in the lady fingers and boil for 2 minutes
mix all the seasoning together 
pour the mixed seasoning onto the lady fingers
serve hot 
羊角豆很多的煮法
可以凉拌,清炒,煮咖哩的配料
日本人也爱用来弄寿司
还有保健和美容的功效



Friday, March 8, 2013

“三八国际妇女节” ~ 给自己休假一日 Happy Women's Day


三月八日,今天可是“三八国际妇女节”,我也要庆祝耶。
不煮饭,不洗衣服,不做家务,让自己好好的休息一天。
去逛街,去吃想吃的,等老公一起去吃大餐。。。哈哈!

如果你是一位妈妈,每天都要去学校接送孩子们,
打理家务,还要忙煮饭给家人吃,
你该在这个周末好好的给自己放松一天。

如果你是一位职业女性
不管你的职位有多高或多低
在这个周末也给自己放一天假
开开心心的享受享受一下。

如果你是一位妈妈也是一位职业女性
那么你更应该给自己放两天假
在这个周末和你的女性好友去逛街,
去SPA,去FACIAL,最重要开心的吃大餐哦!
哈哈哈。。。可以的话把全部的账单向老公CLAIM回$$!

三八妇女节的由来 ~ 资料去自百度百科

3月8日是国际劳动妇女节,又称三八节、妇女节、
三八国际妇女节,是世界各国妇女争取和平、平等、发展的节日。
一个世纪以来,各国妇女为争取自身的权利做出了不懈的努力。

1909年3月8日,美国伊利诺斯州芝加哥市的女工和全国纺织、
服装业的工人举行规模巨大的罢工和示威游行,
要求增加工资、实行8小时工作制和获得选举权。
这是历史上劳动妇女第一次有组织的群众斗争,
充分显示了劳动妇女的力量。
斗争得到全国乃至世界其他国家妇女群众的广泛
同情和热烈响应,最后取得了胜利。 

第一次世界大战前,战争的阴影笼罩着世界,
帝国主义企图瓜分殖民地。
1910年8月,在丹麦首都哥本哈根召开了国际社会主义者
第二次妇女代表大会。出席会议的有17个国家的代表,
会议讨论的主要问题是反对帝国主义扩军备战,
保卫世界和平;同时还讨论了保护妇女儿童的权利,
争取8小时工作制和妇女选举权问题。
领导这次会议的著名德国社会主义革命家、
杰出的共产主义战士克拉拉•蔡特金倡议,
以每年的3月8日作为全世界妇女的斗争日,
得到与会代表的一致拥护。

从此以后,“三八”妇女节就成为世界妇女争取权利、
争取解放的节日。
1911年的3月8日为第一个国际劳动妇女节。

更多资料可参阅维基百科,自由的百科全书

三八国际妇女节标志


祝愿天下的妇女们
妇女节快乐开心永远幸福满满!

也送给大家的歌






Wednesday, March 6, 2013

韭菜炒蛋 Fried Egg with Chinese Chives (Leek)

材料Ingredients:
韭菜切小段1碗 Chinese chives 1 bowl
鸡蛋 3 eggs
料酒,盐,胡椒粉,生抽 
shao xin wine, salt, pepper, soy sauce

韭菜洗干净切小段
鸡蛋加盐搅拌均匀
把韭菜段加入鸡蛋中拌匀
最后加入适量的料酒,胡椒粉和生抽
热油锅,倒入韭菜鸡蛋炒熟即可
wash and clean the Chinese chives and cut into smaller pieces
add some salt into the egg and beat and mix well
add in the Chinese chives and mix well 
lastly add in some shao xin wine, pepper & soy sauce 
heat oil in wok fry the egg and chives mixture until cooked

韭菜,属百合科多年生草本植物,
以种子和叶等入药。具健胃、提神、
止汗固涩、肾助阳、固精等功效。
在中医里,韭菜有一个很响亮的名字叫“壮阳草”,
还有人把韭菜称为“洗肠草”,
不但如此,韭菜还有很多名字。
韭菜还叫草钟乳、起阳草、
长生草,又称扁菜。
韭菜入药的历史可以追溯到春秋战国时期。

更多有关韭菜的信息及营养功效可参考以下网址

More info about Chinese chives from Wikipedia
http://en.wikipedia.org/wiki/Allium_tuberosum



Tuesday, March 5, 2013

送走了元宵又踏入了三月

农历新年转眼间过去了
好快的又踏入了2013年的三月份
炎热的天气也取代了暴风雨的二月
大家都回复了日常生活吧?!
身为“师奶”一族的也应该回到厨房忙呀忙!
有孩子们的也为接送孩子上下课忙吧!
上班族应该也回到日常工作上的忙碌吧。
上学的应该是为考试烦恼还是在等待下一个学校假期呢?!

我也不例外哦!又回到厨房煮好吃的给老公吃,
天天在想弄什么新菜肴?烘些新式的蛋糕或是面包,
一方面锻炼一下自己好让自己在煮食和烘焙方面更进一步。
昨天弄了自己版本的芥菜饭,老公爱得不得了!


今天灵感来了弄个一口酥面包
超迷你的小面包。。。好香咖啡还非常的酥
一口咬下外层很酥脆接着咖啡满口香
非常满意这个大胆的赏识!
正在搅拌咖啡葡萄干面团的时候也已经闻到咖啡香了

今晚来个“豆豉焖鸭”
加个炒杂菜(西兰花,荷兰豆,小玉米,蘑菇,红萝卜)
再弄一罐黄豆。。。嗯!希望老公会喜欢。





Monday, March 4, 2013

芥菜饭 Mustard Leaf Rice

芥菜饭~老公说好久没吃了
小时候妈妈常煮给他吃
今天就弄我的“版本”的芥菜饭给他吃
加入烧肉及叉烧粒格外的香!

材料Ingredients:
米饭1大碗 1 bowl of rice
芥菜1把切丝 mustard leaf 
烧肉及叉烧粒1碗 1 bowl diced roast pork & char siew
葱段 sliced spring onion
蒜末及洋葱末 minced garlic & shallot
调味料:2汤匙生抽,2汤匙料酒,1汤匙鸡精粉,少许盐,1汤匙白糖
seasoning: 2 tablespoons soy sauce, 2 tablespoons shao xin wine
1 tablespoon chicken stock powder, pinch of salt, 1 tablespoon sugar

热油锅爆香蒜末及洋葱末
倒入烧肉及叉烧粒翻炒
接着加入米饭不停地铲起翻炒
火转中小火防止粘锅糊底
把结块的米饭全部炒松散
加入生抽,少许盐,白糖及料酒翻炒拌匀
再加入芥菜丝,加入1汤匙鸡精一起拌匀
最后盖上盖子焖大约15分钟,撒一把葱段拌炒几下即可
起锅装在碗中,将碗里的芥菜饭倒扣在盘子里就搞定了呀!
heat oil in wok stir fry the minced garlic & shallot
add in the diced roast pork & char siew and stir fry
add in the rice and stir fry constantly 
then add in the soy sauce, shao xin wine, salt and sugar
stir fry and mix well
then add in the mustard leaf and chicken stock powder mix well
cover and steam for around 15 minutes
lastly add in the sliced spring onion and mix well
scoop into the rice bowl and serve hot

农历二月二吃芥菜饭是温州民间广为流传的习俗,
并有“吃了芥菜饭不生疥疮”的说
法。旧时,老百姓生活贫困,卫生意识淡薄,
再加上缺医少药,皮肤病(如疥疮)患者多,且易传染。
芥菜含有大量的叶绿素及维生素C,
经常食用富含叶绿素及维生
素C的蔬菜,能提高自身免疫能力,增强抵抗力,
对人的皮肤有好处。故有“吃了芥
菜饭不生疥疮”的说法。

可以在此参阅更多有关的芥菜饭的来由