大阪 Osaka 2017

2017年四月二十九日

开始了日本大阪和京都之旅

先来几个日本的小蛋糕

三样都很好吃哦✌

道頓堀

Dotonbori

三丰面

三丰面豚骨拉面 👍👍👍

除了好吃的拉面和沾面 炒饭也很棒

网路也有不少的食记介绍 

评价是好吃CP值高

日本万国博覧会記念公園

位於大阪府吹田市

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 
再加入花生米和蚝士
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 

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

香蕉海绵杯子蛋糕 Spongy Banana Cupcake

材料Ingredients:

香蕉泥 200g ripe banana (smashed)

融化牛油 85g melted butter

糖粉/细糖 90g icing sugar or sugar

蛋 4 eggs 

蛋糕粉/低粉 120g cake flour/low protein flour

泡打粉 1/2 teaspoon baking powder

苏打粉 1/4 teaspoon baking soda

蛋糕粉和泡打粉过筛备用

香蕉泥和苏打粉拌匀备用

将蛋和糖粉打发至颜色泛白

分次加入蛋糕粉和泡打粉轻轻拌匀

然后加入香蕉泥和苏打粉拌匀

最后加入融化牛油拌匀

在预热烤箱180° C烘烤大约20分钟直到顶部金黄色

sift cake flour & baking powder & set aside
mix the smashed banana & baking soda & set aside
cream the egg and icing sugar until fluffy and white 
gradually add in cake flour & baking powder and mix well
then add in smashed banana with baking soda and mix well
lastly add in melted butter and mix well 
bake in pre heat oven at 180C for around 20 minutes 
or until golden brown on top

韩国辣汤锅 Korean Hot Pot

无辣不欢啊！

其实弄韩国辣汤锅超简单的

超辣的，微辣的都很容易弄

最主要是准备韩国辣酱

再来个韩国泡菜

我喜欢加入韩国炒年糕辣酱

觉得味道比较棒！ 

最先煮好韩国辣汤

然后加入我喜欢的

蔬菜啦，韩国冬粉，韩国年糕，

海鲜啦！ 

喜欢吃什么就加什么的

搞到有时候变得拉拉杂杂的一锅

嘻嘻！好吃爱吃就对了

蒸蒸锅 ~ 一锅熟 Steamed Pot

不炒，不煎，不炸而且无油

蒸蔬菜，蒸肉片，健康又简单

先将米粉烫熟

在蒸锅内摆好各类蔬菜淋上一些鸡汤

肉片先以盐及少许胡椒粉腌制片刻

水煮沸先蒸熟蔬菜

然后加入米粉再将肉片摆好蒸熟即可

可以沾芝麻酱或辣椒酱进食

香辣炒五花肉 Fried Spicy Pork Belly

好下饭又简单又好吃的一道肉肉菜肴

简单的将切薄片的五花肉以辣椒粉，黑胡椒粉，

盐，老抽，生抽腌制大约两个小时

先炒香蒜茸及大葱头丝

然后加入腌制好的五花肉片再炒熟

就这么简单啦！

可以再添加蔬菜

高丽菜，白菜，菜心，菠菜都可以

就将菜加入炒熟即可

豆酱炒洋葱鸡 Taucu Fried Onion Chicken

又是一道好下饭的菜肴
简单又好吃，老少咸宜

材料Ingredients:
鸡肉(切块) 500g chicken (cubed)

洋葱 2 large sliced Onion
冬姑丝 3 sliced mushroom

豆瓣酱 2 tablespoons taucu paste

蒜末 minced garlic 

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

鸡肉用调味料腌制大约1小时

油烧热，放入洋葱及蒜末炒香

然后加入豆瓣酱，辣椒丝再翻炒1-2分钟

加入腌制的鸡肉及冬姑再翻炒2-3分钟

加入适量的水大火翻炒

最后以盐调味翻炒收干水即可

marinate the chicken with all seasoning for at least 1 hour

heat oil in wok, stir fry the minced garlic and onion

add in taucu paste and chili stir fry for another 1-2 minutes

add in chicken and mushroom continue stir fry 

add in some water and stir fry with high heat

lastly add in salt to taste 

南瓜椰子包 Pumpkin Coconut Bao

材料Ingredients:

包粉 250g bau flour

南瓜泥 120g mashed pumpkin 

干酵母 6g instant yeast

白油 1 teaspoon shortening

发粉 5g baking powder

糖 20g sugar

温水 100ml warm water

南瓜煮熟压成泥

把南瓜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30-45分钟

揉成长条状切成12-15小块

待发至少20分钟弄平, 包入椰子料包成圆形

用牙签或小刀子割画出南瓜的形状

再以丁香花作为南瓜丁

待发30-45分钟，用大火蒸15分钟

熄火让蒸气散开大约5分钟

才将包子取出

steam the pumpkin and smash with fork 

& form mashed pumpkin 

mix the mashed pumpkin & all ingredients together 

add in warm water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 30-45 minutes 

divide the dough into 12-15 portions 

round it and leave it to rest for another 20 minutes 

flatten the dough and place the filling at the center of the dough 

wrap up the filling and form round shape

use toothpick or small knife to cut the shape of pumpkin

then use the anise as pumpkin tip

leave to rise for another 30-45 minutes

steam over high heat for 15 minutes

turn off the heat and let the steam cool off about 5 minutes

then only remove the bao 

椰子包馅料材料Coconut Bau Ingredients:

嫩椰丝 300g young shredded coconut

白砂糖 50g sugar

班兰叶 pandan leaves

牛油(溶化) 50g butter (melted)

将嫩椰丝和白砂糖放入大碗拌匀

加入班兰叶，大火蒸10分钟

加入溶化的牛油拌匀即可

in a large bowl add in coconut and sugar

mix well and place some Pandan leaves on top

steam in high heat for about 10 minutes

remove from heat add in melted butter and mix well