Sunday, December 29, 2013

豆鼓鲮鱼炒香麦菜 Fried Yau Mak with Black Bean Fish


冰箱里还有剩下一些豆鼓鲮鱼
今晚就用来炒香麦菜啦!
简简单单的一道菜肴而且老少咸宜

材料Ingredients:
香麦菜 yau mak 
罐头豆鼓鲮鱼 black bean fish (canned)
姜片 sliced ginger
蒜片及洋葱末 sliced garlic & shallot

热油锅,爆香姜片
加入蒜末和洋葱末炒香
加入香麦菜翻炒片刻
然后加入豆鼓鲮鱼再炒香
再加入适量的水,适量的盐,胡椒粉调味
拌匀即可上碟
heat a bit of oil on pan 
stir fry in the sliced ginger
then stir fry in garlic & shallot
add in yau mak and stir fry for 1 minute
then add in black bean fish and mix well
add in a bit of water, salt & pepper to taste



蒙古排骨 Mongolia Pork Ribs

老爷爱上了这道菜肴,非常入味
又好下饭,今晚大家都添饭了呀!
老爷还说下次换去鸡肉应该更好吃更入味。
好吧! 改天我再弄蒙古鸡肉块。

材料Ingredients:
排骨(切小块) pork ribs (cut small pieces)
咖喱叶适量 curry leafs
指天椒 2 pieces chili padi
洋葱 (切碎) onion (diced)
蒜片 sliced garlic
牛油 2 teaspoons butter

黑胡椒,辣椒酱,淡奶,麻油,盐适量
 black pepper, chili sauce, evaporated milk, sesame oil, salt 

用盐,胡椒粉,少许黑酱油麻油和薯粉腌制排骨大约30分钟
然后放入油锅中用小火煎炸后捞起备用
在炒锅中加入牛油爆香蒜片,咖喱叶,洋葱碎,指天椒和黑胡椒
然后加入一大汤匙的辣椒酱和适量的淡奶
在把炸好的排骨倒入,加半碗水大火焖至稍微收干水
marinate the pork ribs with salt, pepper, black soy sauce, 
sesame oil and corn starch for about 30 minutes
then pan fry the pork ribs until soft and cooked, set aside
in a pot, add in butter stir fry the sliced garlic and onion
then add in curry leafs, black pepper and chili padi and stir fry
add in chili sauce and milk and mix well
then add in pork ribs and half bowl of water 
simmer with high heat until the sauce thicken






Monday, December 23, 2013

豆鼓鲮鱼焖茄子 Braised Eggplant with Black Bean Fish


很简单的一道菜肴,味道十足又好下饭
配粥也很棒哦!

材料Ingredients:
茄子切片 eggplant (sliced)
罐头豆鼓鲮鱼 black bean fish (canned)
姜片 sliced ginger
蒜片及洋葱末 sliced garlic & shallot
香菜及香葱 coriander & spring onion 

热油锅,爆香姜片
加入蒜末和洋葱末炒香
加入茄子翻炒片刻
然后加入豆鼓鲮鱼再炒香
再加入适量的水,转小火焖煮茄子软
加入适量的盐,胡椒粉调味
最后加入香菜及香葱,沾点绍兴酒拌匀即可上碟
heat a bit of oil on pan 
stir fry in the sliced ginger
then stir fry in garlic & shallot
add in eggplant and stir fry for 1 minute
then add in black bean fish and mix well
add in a bit of water, turn to low heat braise until the eggplant soft
add in salt & pepper to taste
lastly add in coriander & spring onion and a bit of shao xin wine mix well






Saturday, December 14, 2013

杏仁酥条 Crispy Almond Sticks


最近脸书常见到这一款的杏仁酥条
其实很简单弄又酥又好吃,令你我都停不了手
千万不好整罐捧着来吃,你很快就会吃完整罐哦!

材料Ingredients:
千层酥皮 pastry skin
白砂糖适量 sugar
杏仁片适量 almond flakes

将千层酥皮切成长方形或自己喜爱的形状
然后涂上一层蛋液,再撒上一层白砂糖接着撒上杏仁片
稍微按压表面
放进预热烤箱200烤15-20分钟
烤到酥皮层次完全舒展开,表面呈微金黄色即可
cut the pastry skin into long square shape 
apply a layer of egg wash on top, sprinkle one thin layer of sugar
and then sprinkle the almond flakes on top
lightly press/roll on and let the sugar and almond sit into the pastry skin
bake in pre heat oven at 200C for around 15-20 minutes
bake till the pastry rise completely and golden brown 

食谱取自
http://blog.sina.com.cn/s/blog_4a5089ff0100b1y2.html




Friday, December 13, 2013

波菜紫菜炒蛋 Fried Spinach w Seaweed N Egg


超简易又好吃的一道菜,老少都适合
紫菜可以不一起炒,炒好了菜再加上也可以

材料Ingredients:
波菜 spinach
紫菜 seaweed
鸡蛋 2 eggs
蒜片及洋葱末 sliced garlic & shallot
料酒,盐,胡椒粉,生抽 
shao xin wine, salt, pepper, soy sauce

鸡蛋加盐打散
先将打散的蛋炒香盛起
热油锅,先爆香蒜片及洋葱末
倒入波菜大火翻炒片刻
加一点水翻炒至菜熟软
加入调味料调味
然后加入紫菜鸡蛋拌匀即可
beat egg and add in some salt  
pan fried the egg lightly and set aside
heat oil in wok, stir fry in sliced garlic and shallot
add in spinach and stir fry 
add in a bit of water and stir fry until spinach soft
add in shao xin wine, salt, pepper and some soy sauce to taste 
lastly add in seaweed and egg and mix well will do





梅子姜炒鸡 Fried Chicken with Plums & Ginger


这道菜酸甜带着微辣的姜味
很适合一家大小,而且好下饭。
也可以将鸡肉换去排骨,味道也很棒!

材料Ingredients:
鸡半只(切小块) half chicken (cut into smaller pieces)
姜片 sliced ginger
梅子 5 pieces plums 
蒜粒 (稍微拍開) 4 cloves garlic (lightly smashed)
香菜及香葱 coriander and spring onion

鸡块:盐,蚝油,生抽,绍兴酒腌制半小时
marinate the chicken for 30 minutes with
salt, oyster sauce, soy sauce and shao xin wine

用油烧热锅,放入生姜片翻炒香
然后加入鸡肉,大火翻炒大约1-2分钟鸡肉微焦
加入梅子大火翻炒再加入适量的水
然后加入香菜及香葱翻炒片刻
最后加入绍兴酒调味即可
heat oil in wok, stir fry the sliced ginger and garlic
add in chicken and stir fry with high heat for 1-2 minutes 
and until the chicken lightly turn brown
add in the plums and stir fry together with the chicken
then add in coriander and spring onion and mix well
lastly add in shao xin wine to taste




Tuesday, December 10, 2013

梅子香煎三文鱼 Pan Fried Salmon w Plums


中西合壁的一道鱼食 ~ 西三文鱼梅子
原来这样也可以是一道非常棒的鱼吃法
简单也省时间,也比油炸的鱼健康得多了
上个星期六在电视节目看到的一道菜肴
电视节目里用的是一整条鱼我却改用三文鱼块
带有梅子及柠檬的微酸味道,还有微焦的蒜味,口感很棒!
中西合璧得完美无瑕。。。嘻嘻。

材料Ingredients:
三文鱼(去皮切小方块) 
salmon (remove skin & cut into smaller pieces)
梅子 2 pieces plum
蒜粒 (稍微拍開) 3 cloves garlic (lightly smashed)
檸檬汁 lemon juice (from 1 lemon)
鹽少許 salt
菠菜 some spinach 

洗淨完全吸乾水份
鱼皮也可以一起煎
然後洒一些鹽及黑胡椒粉
先熱鍋再加入油然後才將魚鱼皮放入鍋內
每一边都煎至均匀
加入拍開的蒜粒和鱼一起爆香
接著加入梅子(弄爛) 
再加一些鹽然後加入檸檬汁
煎好的鱼皮取出盛碟
再將鍋裡的配料倒在鱼皮
這就成了一道簡單又好味的魚囖!
clean and dry the fish with napkin
salmon skin also can be fried together
sprinkle some salt and black pepper onto the fish
heat pan then add in oil and heat it up
place in the salmon and pan fry it evenly
add in the smashed garlic and fry together with the fish
add in a bit of salt and squeeze the lemon juice onto the fish
stir fry for a while and remove from pan

鍋裡剩下的油不要倒掉哦!
放入菠菜稍微翻拌幾下加入少许水
也就成為一道超棒的拌菜!
do not pour away the oil in the pan
add in some spinach and stir fry for 1 minute and add in a bit of water 
the spinach will taste wonderful with the oil




杏仁核桃巧克力蛋糕 Almond Walnut Chocolate Topping Butter Cake

一大清早起來弄蛋糕, 明天送去媽媽那裡。
明天大姐來媽媽家渡假,我們三姐妹又來聚餐囖!
好久沒見大姐了, 不知有廋點嗎。。。哈哈哈!

这蛋糕很赞哦! 老公最喜欢吃这样的蛋糕,
富有香喷喷的topping而且咬下去脆脆香香的口感
令你吃了一块又一块,停不了手啊!
材料Ingredients:
自发面粉 200 self raising flour
黄油 250g butter
幼糖 180g caster sugar
鸡蛋 4 eggs
奶 3 tablespoons fresh milk
可可粉 2 tablespoons cocoa powder
核桃(弄碎烤香) 3 tablespoons walnut (chopped & roasted)
杏仁粒(烤香) 2 tablespoons almond nips (roasted)

先将油和幼糖以快速度搅拌至松白
然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白
加入鲜奶搅拌均匀
 之后再分次加入过筛的粉以慢速度搅拌均匀
把蛋糕面糊分成大小部分(70/30)
部分加入可可粉拌均
部分原味蛋糕面糊加入烤模弄平
可可蛋糕面糊加入弄平
洒上烤香的杏仁粒及核桃碎,用一支筷子稍微搅拌
放入烤箱以170度烤大约40分钟
竹签插入蛋糕体,拿出不沾黏,即熟透
cream the butter and sugar until fluffy and light
beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk and cream well
add in sifted flour slowly and mix well
separate the mixture into two portions (70/30)
small portion add in cocoa powder and mix well
pour in the original cake mixture portion into the baking pan
then add in the cocoa portion on top the of it
sprinkle the roasted almond nips and chopped walnut on top
use one chopstick to mix the topping slightly
bake in the pre-heated oven at 170C
for about 40 minutes


如果要蛋糕容易取出而不沾盘
可以先抹一层油然后再洒上一层粉
这样就很容易将蛋糕取出而且四边都美美了呀!
for easy removing the whole cake out from the baking pan
you can apply a thin layer of butter onto the baking pan
then sprinkle a thin layer of flour on it
the cake will come out nicely at all sides 


今年年尾雨最多


最近太阳公公好害羞, 总是躲起来, 
让乌云婆婆有机可乘, 天天出来大哭大闹, 
害到天下的老百姓们没有好日子过。
夜市小販们生意大受打击, 妈妈们洗的衣服晒不干, 
上班族为大塞车脑上加火, 
水灾区的朋友们天天提心吊胆的睡也睡不好, 
更可怜的是有家归不得, 今天疏散明天回家还没有安顿好又疏散。
 希望这雨季快快好转起来, 好让大家过个平安夜, 快乐年吧!





Monday, December 2, 2013

冬瓜罗汉果桂圆糖水 Winter Melon Loh Hong Guo Longan Tong Shui

 这糖水非常的浓郁很香罗汉果味道
是止咳及喉咙不适的良药
罗汉果有生津解渴,除湿清热及润肠排毒的作用

材料Ingredients:
冬瓜(切小块或切丝) 适量 winter melon (sliced/diced)
桂圆肉 10 pieces dried longan 
罗汉果(剖开) 1 large loh hong guo (break open)
水 (八分满) 80% full water

将罗汉果剖开取果肉切半放入锅里
加入冬瓜及桂圆肉再加入水煮滚(将盖子稍微打开以防滚出来)
大约煮30-40分钟让罗汉果出味及冬瓜软即可
break open the loh hong guo and cut into two
place into the pot, add in winter melon and dried longon
then add in water and bring it to boil
boil for about 30-45 minutes will do