Friday, November 10, 2017

紫薯玫瑰馒头 Sweet Purple Potato Man Tou


好浪漫,好香软,好好吃的紫薯玫瑰馒头啊!
搅拌的时候面团的紫薯味好香好香
搅拌好的面团特别柔软
再用手揉的时候那种感觉很棒 

看着一朵朵紫玫瑰,美得动人,美得妩媚, 美得优雅
紫玫瑰代表浪漫真情和珍贵独特, 好爱好爱它哟!
材料Ingredients:
包面粉 250g bau flour
薯泥 200g mashed sweet purple potato
砂糖 60g sugar
干酵母 10g instant yeast
发粉 5g baking powder
温水 100-120ml warm water

紫薯煮熟压成泥
把紫薯泥和所有材料放入搅拌盘混合均匀
慢慢地加入温水搅拌至柔软和光滑的面团
待发至少1小时
将面团分成小粒状再揉圆形
杆成小小的圆形面团
6片面团重贴(如图)
用筷子在中间轻轻一压
揉一小条状当中心
慢慢卷起在中间切一半
就成了两朵漂亮的玫瑰花
待发15-20分钟,用大火蒸7分钟即可
steam the sweet potato and smash with fork 
& form mashed sweet potato
mix the mashed sweet potato & all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for at least 1 hour
divide the dough into small portion 
roll out flat into round shape
place 6 pieces together (as show in picture)
use one chopstick lightly press in the middle
make one long round roll as center of rose
slowly roll up the dough and cut into half
it will form two beautiful roses
leave to rise for another 15-20 minutes
steam over high heat for 7 minutes





Friday, September 8, 2017

香炸腐乳鸡翅 Fermented Bean Curd Chicken Wings

材料 Ingredients:
鸡翅 6 pieces chicken wing   
四川麻油辣腐乳 2 teaspoons fermented bean curd
绍兴花雕酒 2 teaspoons shao xin wine
生抽 1 teaspoon soy sauce
盐和胡椒粉少许 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十五分钟至金黄色即可
[lace all chicken wings into big zipper bag
add in all seasoning ingredients and rub it evenly
season it at least 4 - 6 hours
deep fry it for about 10 minutes in high temperature
until golden brown








Sunday, August 6, 2017

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, May 27, 2017

叉烧迷你鸡腿 Char Siew Mini Drumstick

材料Ingredients:
迷你鸡腿 6 pieces mini chicken drumstick
叉烧酱 1 tablespoon char siew sauce
黑胡椒粉, 料酒,  生抽,  胡椒粉适量 
some black pepper corn, shaoxin wine, soy sauce, pepper
蒜末minced garlic

将鸡腿洗净再沥干水分 
然后用小刀在鸡肉上割划几下(使腌汁容易入味) 
把全部酱料倒入保鲜袋调拌均匀 
放入鸡腿腌制至少6-12小时以上(时间越久越入味)
clean and wash the chicken drumsticks and dry it
use a small knife make a few cut on the chicken 
add all seasoning ingredients into a 
sealed plastic bag and mix well
add in the chicken drumstick and mix evenly 
marinate the chicken for at least 6-12 hours 

将腌制好的鸡腿放至烤架上 
放入烤箱以180度烤20分钟然后取出 
将剩余的酱汁涂在鸡腿上,再放入烤箱
烤大约10-15分钟即可取出 
place the marinated chicken drumstick on the grill rack
grill with 180C for about 20 minutes
remove from rack and brush with the remaining sauce
grill for another 10-15 minutes 




Saturday, April 22, 2017

海南鸡排 Hainanese Chicken Chop


海南鸡排是我爸爸的拿手菜
从小就很荣幸的吃到这传统的海南鸡排

材料Ingredients:
鸡腿两只 (起骨和敲打成鸡排)
2 chicken tight
(deboned and pounded to medium thickness)

青龙椒(切块) 1/2 green pepper (cubed)

黄龙椒(切块) 1/2 yellow pepper (cubed)
大洋葱(切块) 1 big onion (sliced)
青豆 1/2 bowl green peas 
番茄酱 6 tablespoons tomato sauce
辣椒酱 3 tablespoons chili sauce
香葱及香菜 some spring onion & corainder
黑胡椒粉 1/2 teaspoon black pepper
五香粉 1/4 teaspoon five spice powder
麻油 1/2 teaspoon sesame oil
绍兴酒 1 teaspoon shao xin wine
盐少许 salt 
鸡蛋(稍微打散) 1 egg (lightly beaten)

以黑胡椒粉,五香粉,绍兴酒 ,麻油和盐腌制鸡排大约一小时

炸之前将打散的蛋淋在鸡腿上
热油煎炸鸡排炸约5-7分钟
至表皮酥脆且呈现金黄色时即捞起沥油
marinate the chicken tights with black pepper
five spice powder, sesame oil, shao xin wine
and salt for at least 1 hour
add the lightly beaten egg onto the chicken tight before fry
fry the chicken tights for about 5-7 minutes until golden brown

热油 炒香大洋葱
加入其它材料稍微炒一下
然后加入番茄酱和辣椒酱 
盐适量再加入适量的水 
将酱汁淋上炸好的鸡排即可 
fry the sliced big onion for 1 minute 
add in all other ingredients and 
then add in tomato sauce & chili sauce and salt to taste 
add in some water and simmer for about 2 minutes 
pour on top the ready fried chicken tights 
served hot


Saturday, March 11, 2017

香辣花生蚝士焖鸡爪 Braised Peanut Oyster Chicken Claw

鸡爪软烂,入口即化,
有着蚝士的香味,加上软嫩的花生,
渗入了鸡爪里,味道超棒的!
我喜欢花生所以加了一大碗
如果喜欢吃辣可以多加一些辣椒干

材料Ingredients:
鸡爪 10 pieces chicken claws
花生米粒 1 bowl peanut
蚝士 1 large sliced lotus root
蒜粒及洋葱末  garlic & minced shallot
辣椒干,冰糖八角及丁香花适量
some dried chili, rock sugar, star anise & lilac

调味料:老抽,生抽,绍兴酒,蚝油
seasoning: dark soy sauce, light soy sauce, shao xin wine, oyster sauce

将鸡爪洗净,开水锅中焯水 
然后放冷水中洗去浮沫备用 
砂锅放油,加入蒜粒及洋葱末爆香 
加入辣椒干翻炒至香 
放入鸡爪翻炒一会 
然后放入清水冰糖八角及丁香花和调味料 
加入花生米蚝士
先用大火烧开 
再改用小火焖煮30至45分钟或至鸡爪酥烂
最后稍微收干汁即可
boiled the chicken claws and put in cold water
to wash away the oil then drain and set aside
heat oil in clay pot, add in garlic & shallot stir fry for about 1 minute
add in dried chili stir fry for another 1 minute
add in the chicken claw and stir fry and mix well 
add in water, rock sugar, star anise and lilac and seasoning 
then add in peanut and oyster
bring to boil in high heat 
then simmer in low heat for about 30-45 minutes
or until the chicken claw is tender 




Wednesday, February 1, 2017

爱妈胭脂鸡 Yan Zhi Chicken


从小吃到老的“爱妈胭脂鸡”
还记得小时候我们餐厅的大厨常煮这道菜
妈妈也学到了,我也学到了。。。嘻嘻!
非常简单又好吃

原本爱妈的胭脂鸡放比较多的油去炸
然后炸好的时候鸡块会沾满了红油
看上去像胭脂所以叫“胭脂鸡”
我却改用少油煎炸至熟比较健康啦!
我却改用少油煎炸至熟
非常下饭的菜肴
好香。。。实在太香了!

材料Ingredients:
鸡块(也可以用鸡腿或鸡翅)
chicken (cut into small pieces) (can use drumstick or chicken wing)

鸡块 ~ 咖哩鸡粉2汤匙,黄姜咖哩粉1汤匙,生抽,老抽,
胡椒粉,盐,蒜末,咖哩叶腌制3小时
chicken ~ with 2 tablespoons of chicken curry paste, 
1 tablespoon turmeric curry powder, 
soy sauce, thick soy sauce, pepper, salt, 
minced garlic, curry leaf, marinate for 3 hours

加入一粒鸡蛋拌匀
锅里烧热汤2匙的油, 加入鸡块煎炸至鸡块熟即可 
add in 1 egg and mix well into the chicken 
heat 2 tablespoons of oil in wok
add in the chicken and fry until the chicken is cook





Friday, January 6, 2017

香茅干咖喱鸡翅 Lemongrass Curry Chicken Wing

超香的哦!我的厨房香到大厅来了
应该还香到隔壁去了吧
很简单的一道菜肴
只要腌制好就拿去煎炸就成了

材料Ingredients:
鸡翅 6 pieces chicken wing
鸡蛋1粒(打散) 1 egg (lightly beaten)

鸡翅 ~ 咖哩鸡粉2汤匙,酱油,胡椒粉,盐,香茅(切碎),
蒜末,咖哩叶,大洋葱丝一粒,桔仔水1汤匙腌制3小时
chicken wings ~ with 2 tablespoons of chicken curry paste, soy sauce, 
pepper, salt, minced lemongrass, minced garlic, curry leafs, 
1 big sliced onion and 1 tablespoon tangerine juice and marinate for 3 hours

加入稍微打散的蛋拌匀
锅里烧热4汤匙的油, 加入鸡翅煎炸至鸡翅熟即可 
1 egg beaten and mix well with the chicken wings
heat 4 tablespoons of oil in wok
add in the chicken wing and 
fry until the chicken golden brown or cooked