肉骨茶香 Bak Kut Teh

好久没有煮肉骨茶了
家里还有一包新泰兴的肉骨茶料
今天一早就去买猪尾及软骨回来煲一煲
经过改良的新泰兴肉骨茶料
味道十足，很香很满意

材料 Ingredients:

猪尾及软骨 pigtails & soft pork ribs

豆腐皮 bean curd
豆腐卜 tofu bo
香菇 Chinese dried mushroom
香菜适量 corainder
枸杞子 wolfberry

蒜头 (拍扁) garlic (smashed) 
新泰兴肉骨茶料 1包
1 packet Sin Tai Hing Bak Kut Teh Special Sauce

猪尾及软骨用开水汤过去泡沫洗净

砂锅加入6大碗水
加入肉骨茶料(两包肉骨茶料及一包酱油)
加入蒜瓣大火煮开
然后加入猪尾及软骨煮至软
再加入香菇改中火煲至香菇软
最后加入枸杞子，豆腐皮及豆腐卜再煮至软
煮好将肉骨茶料包取出
加上香菜即可
可以加入青菜稍微煮片刻
可以下饭也可以加入粉丝一起吃

干咖哩洋葱鸡丁 Dry Curry Onion Chicken

今天炒包料。。。可以做面包也可以做包仔
并不太辣，香味十足
这次不放土豆改用大洋葱
也不用咖哩叶却改用柠檬咖哩叶
另一种的咖哩香
另一种的爱

材料Ingredients:

鸡肉(切丁) 800g chicken (cut small pieces)
大洋葱 (切丝) 2 big onion (sliced)
咖哩鸡粉 2 tablespoons chicken curry paste

香茅 2 stalks lemongrass

蒜末 minced garlic 

柠檬咖哩叶 lemon curry leaf

用盐，咖哩鸡粉1汤匙，少许黑酱油，麻油和薯粉腌制鸡肉大约30-60分钟

在炒锅中加入油爆香蒜片及洋葱爆香
然后加入咖哩鸡粉，香茅及柠檬咖哩叶再爆香
再加入鸡肉以大火翻炒
加入一点水以中火将鸡肉炒熟

最后加调味慢慢的收干即可

marinate the chicken with salt, chicken curry paste, black soy sauce, 

sesame oil and corn starch for about 30-60 minutes

heat oil in pan add in sliced garlic and onion stir fry

then add in chicken curry paste, lemongrass and lemon curry leaf continue stir fry
then add in chicken cubed stir fry with high heat
add in a bit of water and continue stir fry until chicken is cooked
lastly add in some seasoning to taste 

香炸南乳鸡翅 Fried Nam Yee Chicken Wings

简单又好吃的南乳鸡翅
下酒的良伴。。。哈哈哈！
要炸到金黄色真的要很有耐心
还要不时翻转鸡翅让两面都美美的金黄色

材料 Ingredients：

鸡翅 chicken wing   
南乳(汁) 2 teaspoons nam yee with sauce

四川麻油辣腐乳 1 teaspoons fermented bean curd

绍兴花雕酒 2 teaspoons shao xin wine
老抽，生抽， 盐和胡椒粉少许 
black soy sauce, soy sauce, pinch of salt & pepper 

将鸡翅放入塑胶袋，然后加入全部的腌制材料

均匀的涂抹封紧， 腌制至少四到六个小时

以热油煎炸鸡翅大约5-8分钟至金黄色即可

place all chicken wings into zipper bag

add in all seasoning ingredients and rub it evenly

season it at least 4 - 6 hours
deep fry it for about 5-8 minutes in high temperature
until golden brown

核桃蔓越莓麦片小面包 Walnut Cranberry Crunch Bun

哇！哇！哇！ 健康又好吃的面包出炉啦！

超香超软的小面包。

加了核桃蔓越莓麦片入面团里

再用五谷豆浆搅拌面团

在搅拌的过程中

豆浆及核桃蔓越莓麦片的香味已经散发出来

好香的面团。。。赞！

材料Ingredients:

高筋面粉 200g high protein flour
核桃粉 50g walnut powder
核桃蔓越莓麦片 1 small bowl walnut cranberry crunch 

奶粉 1 tablespoon milk powder

干酵母 1 1/2 teaspoons dry yeast

少许盐 a pinch of salt

冷五谷豆浆 120ml cold fresh multi-grain soya milk

溶化奶油 1 tablespoon soft butter

高筋面粉，核桃粉，核桃蔓越莓麦片，奶粉及酵母一起混合

慢慢加入冷五谷豆浆搅拌面团,  然后加入溶化奶油

将面团搅拌至光滑及有弹性

用大盘盖着发酵1 - 2小时或双倍大
将面团分成几份，揉成圆形状，松弛20分钟

整形及排在已扫牛油的烤盘上或纸杯

发酵1小时或双倍大

刷上蛋液，洒上芝麻

预热烤箱180度烘烤12分钟

add all high protein flour, water powder, milk powder, 

walnut cranberry crunch  and dry yeast into the mixing bowl 

slowly add in cold fresh soya milk beat to form dough

lastly add in soft butter and beat to form a smooth dough

 cover and let rise for 1-2 hour or double the size

divide the dough into 9 portions

round the dough into ball shape

and rest for another 20 minutes

form the shape you like and place in the baking cup 

let rise for 1 hour or double the size 

brush with egg wash and sprinkle some sesame on top

bake at 180 for about 12 minutes

干咖哩土豆鸡丁 Potato Chicken Dry Curry

 家里还有三粒中型的土豆
再不“干掉”它就要入垃圾桶了
今晚就来个干咖哩土豆鸡丁
加入柠檬咖哩叶和淡奶味道格外不同
连香味也不同一般的干咖哩
老爷很喜欢这个味道哦！

材料Ingredients:

鸡肉(切丁) chicken (cut small pieces)
土豆(切丁)  3 medium size potato (cubed)
咖哩鸡粉 2 tablespoons chicken curry paste

柠檬咖哩叶(切小片)  2 pieces lemon curry leaf (sliced)

大洋葱 (切丝) 1 big onion (sliced)

蒜片 sliced garlic

淡奶 4 tablespoons evaporated milk

用盐，咖哩鸡粉1汤匙，少许黑酱油，麻油和薯粉腌制鸡肉大约30分钟

在炒锅中加入油爆香蒜片及洋葱丝爆香
然后加入咖哩鸡粉及柠檬咖哩叶再爆香
再加入鸡肉以大火翻炒
然后加入土豆再翻炒
加入适量的水以中火将鸡肉及土豆煮熟

最后加入淡奶及调味慢慢的收干

marinate the chicken with salt, chicken curry paste, black soy sauce, 

sesame oil and corn starch for about 30 minutes

heat oil in pan add in sliced garlic and onion stir fry

then add in chicken curry paste and lemon curry leaf continue stir fry
then add in chicken cubed stir fry with high heat
add in potato and continue stir fry and mix well
add in some water and cook with medium heat until the chicken & potato soft
lastly add in the evaporated milk and cook until the sauce thicken

简单的蒸发糕 Simple Steamed Fa Guo

 

又是简单的蒸发糕

加了ice cream soda味道很好

材料 Ingredients: 

 粘米粉 40g rice flour
面粉 160g flour

水 150ml water

砂糖 120g sugar

40ml ice cream soda

粉红色素及黄色素 pink & yellow coloring 

将 粘米粉和面粉混合

将砂糖和水混合拌至糖溶化
分次加入混合的粉拌匀

最后加入ice cream soda拌匀至光滑

然后加入色素搅拌均匀

发糕杯铺上纸杯

把面糊倒入至9分满
用砂糖畫十字

以大火蒸20分钟即可
mix the flour together with rice flour 
mix the sugar into water until sugar melt
add in mixed flour gradually and mix well
lastly add in the ice cream soda and mix till smooth
drop a few drop of colouring and mix well
fill up the paper cup 90% full
use sugar to draw a cross on top
steam with boiling water for 20 minutes

南瓜椰子面包 Pumpkin Coconut Buns

香喷喷的面包出炉啦！

打印时有点失手了

有几粒印到好丑哦！加油！加油！

材料Ingredients:
高筋面粉 200g high protein flour
南瓜泥 80g mashed pumpkin
酵母 1 teaspoon dry yeast
奶粉 1 tablespoon milk powder
冷五谷豆浆 100ml cold fresh multi-grain soya milk
溶化奶油 1 tablespoon melted butter

南瓜煮熟压成泥 

南瓜泥 ， 高筋面粉，奶粉及酵母一起混合

慢慢加入冷豆浆奶搅拌成面团

最后加入牛油将面团搅拌至光滑及有弹性

用大盘盖着发酵1-2小时或双倍大

将面团分成12-15份，揉成圆形状
松弛20分钟

整形及包入椰子馅料
排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

预热烤箱170度烘烤15分钟

boil the pumpkin and smash with fork & form mashed pumpkin 

add all mashed pumpkin, high protein flour, 

milk powder and dry yeast into the mixing bowl 

slowly add in cold soya milk beat to form dough

lastly add in butter and beat to form a smooth dough

remove the dough and cover with big bowl 

and let rise for 1-2 hours or double the size

divide the dough into 12-15 portions

round the dough into ball shape

and rest for another 20 minutes

roll out the dough and wrap in coconut filling

place in the greased baking pan/baking cup

let rise for 40-60 minutes or double the size 

brush with egg wash

bake at 170 for about 15 minutes