Barbecue Sirloin Steak
Ingredient
-> 1 kg sirloin steak
Condiment
-> 100 gm HP woodsmoke barbecue sauce
-> 100 gm A1 steak sauce
-> 40 gm italian herbs
-> 3 gm black pepper
-> 50 gm tomato sauce
-> 10 gm light soy sauce
-> 5 gm marinate powder
Sauce
-> 1 tbsp HP original barbecue sauce
-> 0.5 tbsp HP woodsmoke barbecue sauce
-> 1 tbsp A1 steak sauce
-> 0.5 tbsp LP sauce
-> 2 tbsp italian herbs
-> 4 tbsp tomato sauce
-> 0.5 tbsp fish gravy
-> 1.5 tbsp sugar
Method
-> Wash sirloin steak thoroughly and drain
-> Add in materials stated under Condiment and mix well
-> Marinate for a day
-> Wrap steak with aluminium foil and grill in oven at 250°C for 40 minutes
-> Remove from oven 2 to 3 times during process to turn sirloin steak for an even grill
-> Remove from oven and pour over sauce to serve
烧烤腩排
材料
-> 1公斤腩排
腌料
-> 100克HP酱料（smoke）
-> 100克A1牛排酱
-> 40克意大利香草
-> 3克黑胡椒
-> 50克番茄酱
-> 10克鲜味生抽
-> 5克腌肉粉
酱汁
-> 1汤匙HP酱料（original）
-> 0.5汤匙HP酱料（smoke）
-> 1汤匙A1牛排酱
-> 0.5汤匙LP酱料
-> 2汤匙意大利香草
-> 4汤匙番茄酱
-> 0.5大匙鱼露
-> 1.5汤匙糖
做法
-> 将腩排洗净后抹干，加入腌料搅拌均匀，腌制一天后，取出腩排，酱汁留用
-> 将腌制好的腩排用锡纸包好排在烤架上，放入预热烤箱以250°C烤大约40分钟
-> 当中取出2至3次，把腩排翻转以达到平均的热度
-> 取出腩排，把酱汁淋上即可
Friday, May 9, 2014
Braised Pork Trotter (红烧猪脚)
Braised Pork Trotter
Ingredient A
-> 1 pcs pork trotter
Ingredient B
-> 4 gm hot chili pepper
-> 4 pcs star anise
-> 8 gm licorice
-> 8 gm cinnamon
-> 12 gm sand ginger
-> 3 pcs smashed nutmeg
-> 6 pcs sliced ginger
-> 75 gm red rice
Ingredient C
-> 3 kg chicken soup
-> 300 gm light soy sauce
-> 100 gm bouillon cubes
-> 5 gm salt
-> 50 gm rose flavoured cooking wine
-> 100 gm sugar candy
Method
-> Cook both materials for Ingredient B and Ingredient C, bring to a boil
-> Scald pork trotter with hot water, then place it along with Ingredient B and Ingredient C
-> Cook for 1.5 hours
-> Remove pork trotter once you can measure its softness
-> Pour braising over and serve
红烧猪脚
材料A
-> 1只猪脚
材料B
-> 4克花椒
-> 4个八角
-> 8克甘草
-> 8克桂皮
-> 12克沙姜
-> 3粒草果（拍裂）
-> 6片姜
-> 75克红谷米
材料C
-> 3公斤鸡汤
-> 300克鲜味生抽
-> 100克上汤精
-> 5克盐
-> 50克玫瑰露
-> 100克冰糖
做法
-> 先将材料B和材料C煮滚
-> 猪脚经热水烫后，放进去一起煲一个小时半
-> 猪脚煮至软，盛出
-> 把部分卤汁勾芡淋上即可
Ingredient A
-> 1 pcs pork trotter
Ingredient B
-> 4 gm hot chili pepper
-> 4 pcs star anise
-> 8 gm licorice
-> 8 gm cinnamon
-> 12 gm sand ginger
-> 3 pcs smashed nutmeg
-> 6 pcs sliced ginger
-> 75 gm red rice
Ingredient C
-> 3 kg chicken soup
-> 300 gm light soy sauce
-> 100 gm bouillon cubes
-> 5 gm salt
-> 50 gm rose flavoured cooking wine
-> 100 gm sugar candy
Method
-> Cook both materials for Ingredient B and Ingredient C, bring to a boil
-> Scald pork trotter with hot water, then place it along with Ingredient B and Ingredient C
-> Cook for 1.5 hours
-> Remove pork trotter once you can measure its softness
-> Pour braising over and serve
红烧猪脚
材料A
-> 1只猪脚
材料B
-> 4克花椒
-> 4个八角
-> 8克甘草
-> 8克桂皮
-> 12克沙姜
-> 3粒草果（拍裂）
-> 6片姜
-> 75克红谷米
材料C
-> 3公斤鸡汤
-> 300克鲜味生抽
-> 100克上汤精
-> 5克盐
-> 50克玫瑰露
-> 100克冰糖
做法
-> 先将材料B和材料C煮滚
-> 猪脚经热水烫后，放进去一起煲一个小时半
-> 猪脚煮至软，盛出
-> 把部分卤汁勾芡淋上即可
Minced Pork With Peach (蜜桃丸子)
Minced Pork With Peach
Ingredient A
-> 1 kg minced pork
-> 30 gm mushroom cubes
-> 50 gm water chestnuts
-> 20 gm carrots
-> 50 gm onions
-> 20 gm green onions
Ingredient B
-> 2 pcs chopped canned peach
Condiment
-> 20 gm oyster sauce
-> 3 gm salt
-> 10 gm sugar
-> 3 gm pepper powder
-> 3 gm sesame oil
-> 50 gm corn starch
-> 1 pcs egg
Method
-> Mix both sets of ingredient A well and separately
-> Once ingredient A is done mixing, add in condiment and make dough
-> Include ingredient B into balls of dough, fry until color turns gold
蜜桃丸子
材料A
-> 1公斤绞肉
-> 30克冬菇粒
-> 50克马蹄
-> 20克红萝卜
-> 50克大葱
-> 20克青葱
材料B
-> 2粒罐装蜜桃（切小块）
调味料
-> 20克蚝油
-> 3克盐
-> 10克糖
-> 3克胡椒粉
-> 3克麻油
-> 50克玉米粉
-> 1粒鸡蛋
做法
-> 把材料A搅拌均匀，加入调味料以顺时针方式，搓揉至起绞状态
-> 将蜜桃块包进绞肉丸里，炸至金黄色即可
Ingredient A
-> 1 kg minced pork
-> 30 gm mushroom cubes
-> 50 gm water chestnuts
-> 20 gm carrots
-> 50 gm onions
-> 20 gm green onions
Ingredient B
-> 2 pcs chopped canned peach
Condiment
-> 20 gm oyster sauce
-> 3 gm salt
-> 10 gm sugar
-> 3 gm pepper powder
-> 3 gm sesame oil
-> 50 gm corn starch
-> 1 pcs egg
Method
-> Mix both sets of ingredient A well and separately
-> Once ingredient A is done mixing, add in condiment and make dough
-> Include ingredient B into balls of dough, fry until color turns gold
蜜桃丸子
材料A
-> 1公斤绞肉
-> 30克冬菇粒
-> 50克马蹄
-> 20克红萝卜
-> 50克大葱
-> 20克青葱
材料B
-> 2粒罐装蜜桃（切小块）
调味料
-> 20克蚝油
-> 3克盐
-> 10克糖
-> 3克胡椒粉
-> 3克麻油
-> 50克玉米粉
-> 1粒鸡蛋
做法
-> 把材料A搅拌均匀，加入调味料以顺时针方式，搓揉至起绞状态
-> 将蜜桃块包进绞肉丸里，炸至金黄色即可
Thursday, May 8, 2014
Drunken Drumstick (醉打鸡腿)
Drunken Drumstick
Ingredient A
-> 2 pcs chicken drumstick
-> 1 tsp red medlar
-> American ginseng fiber (little)
-> Shredded ginger (young) (little)
Braising park
-> 3 pcs sliced ginger
-> 0.25 tbsp hot pepper
-> 3 pcs liquorice
-> 0.5 tsp salt
-> 2 liter chicken stock
Condiment
-> 1 cup shaoxing wine
Method
-> Boil braising pack in water, to make braising stock
-> Wash drumstick and add in braising stock
-> Braise for 15 minutes at medium heat, remove from heat for 10 minutes
-> Soak drumsticks in iced water and debone, keep in food storage box for next step
-> Keep 2 cups of braising stock and cook with red medlar, American ginseng fiber and Shredded ginger
-> Become (Ingredient AA)
-> Pour in shaoxing wine, add in items (Ingredient AA)
-> Cover up tightly and store in fridge overnight or half a day
-> Remove from fridge, cut into preferred size of pieces
醉打鸡腿
材料
-> 2只鸡腿
-> 1茶匙枸杞
-> 洋参须（少许）
-> 嫩姜丝（少许）
卤包料
-> 3片姜片
-> 0.25汤匙花辣粒
-> 3片甘草
-> 0.5茶匙盐
-> 2公升高汤
调味料
-> 1杯绍兴酒
做法
-> 将卤包料放入水中煮滚直形成卤汁
-> 鸡腿洗净，放入卤汁，以中小火卤制15分钟，然后熄火焖10分钟
-> 至热取出，泡冰水，待凉，去骨，放入保鲜盒，备用
-> 盛出2杯卤汁，放入枸杞，洋参须和嫩姜丝煮滚，待凉，形成（材料AA），备用
-> 将绍兴酒加入（材料AA），再加入鸡腿
-> 加盖密封放进冰箱冷藏1晚或半天
-> 取出切成块即可
Ingredient A
-> 2 pcs chicken drumstick
-> 1 tsp red medlar
-> American ginseng fiber (little)
-> Shredded ginger (young) (little)
Braising park
-> 3 pcs sliced ginger
-> 0.25 tbsp hot pepper
-> 3 pcs liquorice
-> 0.5 tsp salt
-> 2 liter chicken stock
Condiment
-> 1 cup shaoxing wine
Method
-> Boil braising pack in water, to make braising stock
-> Wash drumstick and add in braising stock
-> Braise for 15 minutes at medium heat, remove from heat for 10 minutes
-> Soak drumsticks in iced water and debone, keep in food storage box for next step
-> Keep 2 cups of braising stock and cook with red medlar, American ginseng fiber and Shredded ginger
-> Become (Ingredient AA)
-> Pour in shaoxing wine, add in items (Ingredient AA)
-> Cover up tightly and store in fridge overnight or half a day
-> Remove from fridge, cut into preferred size of pieces
醉打鸡腿
材料
-> 2只鸡腿
-> 1茶匙枸杞
-> 洋参须（少许）
-> 嫩姜丝（少许）
卤包料
-> 3片姜片
-> 0.25汤匙花辣粒
-> 3片甘草
-> 0.5茶匙盐
-> 2公升高汤
调味料
-> 1杯绍兴酒
做法
-> 将卤包料放入水中煮滚直形成卤汁
-> 鸡腿洗净，放入卤汁，以中小火卤制15分钟，然后熄火焖10分钟
-> 至热取出，泡冰水，待凉，去骨，放入保鲜盒，备用
-> 盛出2杯卤汁，放入枸杞，洋参须和嫩姜丝煮滚，待凉，形成（材料AA），备用
-> 将绍兴酒加入（材料AA），再加入鸡腿
-> 加盖密封放进冰箱冷藏1晚或半天
-> 取出切成块即可
Shrimps With Pineapple (菠萝和虾)
Shrimps With Pineapple
Ingredient
-> 1 pcs pineapple
-> 0.25 pcs Green pepper
-> 0.25 pcs red pepper
-> 0.25 pcs yellow pepper
-> 1 pcs diced onion
-> 200 gm shrimp
-> 1 pcs egg white
-> corn starch
Sauce
-> 300 gm pineapple juice
-> 50 gm plum sauce
-> 100 gm carrot
-> 5 gm LP sauce
-> 20 gm sugar
Method
-> Halve the pineapple and carve out for next step
-> Mix egg white and shrimps, apply corn starch and fry until color turns gold, drain and cool for next step
-> Mix material for sauce and cook, all in all peppers and onion, remove from heat and add in shrimps
菠萝和虾
材料
-> 1个菠萝
-> 0.25个青椒 （切丁）
-> 0.25个红辣椒 （切丁）
-> 0.25个黄椒 （切丁）
-> 1个大葱（切丁）
-> 200克虾
-> 1个蛋白
-> 玉米粉
酱汁
-> 300克菠萝汁
-> 50克梅羔
-> 100克红萝卜
-> 5克LP酱料
-> 20克糖
做法
-> 将菠萝切半挖空，备用
-> 把虾和蛋白搅拌均匀，沾上玉米粉，炸至金黄色，沥干，待凉，备用
-> 把酱汁煮至浓稠，做成勾芡
-> 将入已爆香的青椒，红辣椒，黄椒和大葱
-> 然后熄火，加入虾即可
Ingredient
-> 1 pcs pineapple
-> 0.25 pcs Green pepper
-> 0.25 pcs red pepper
-> 0.25 pcs yellow pepper
-> 1 pcs diced onion
-> 200 gm shrimp
-> 1 pcs egg white
-> corn starch
Sauce
-> 300 gm pineapple juice
-> 50 gm plum sauce
-> 100 gm carrot
-> 5 gm LP sauce
-> 20 gm sugar
Method
-> Halve the pineapple and carve out for next step
-> Mix egg white and shrimps, apply corn starch and fry until color turns gold, drain and cool for next step
-> Mix material for sauce and cook, all in all peppers and onion, remove from heat and add in shrimps
菠萝和虾
材料
-> 1个菠萝
-> 0.25个青椒 （切丁）
-> 0.25个红辣椒 （切丁）
-> 0.25个黄椒 （切丁）
-> 1个大葱（切丁）
-> 200克虾
-> 1个蛋白
-> 玉米粉
酱汁
-> 300克菠萝汁
-> 50克梅羔
-> 100克红萝卜
-> 5克LP酱料
-> 20克糖
做法
-> 将菠萝切半挖空，备用
-> 把虾和蛋白搅拌均匀，沾上玉米粉，炸至金黄色，沥干，待凉，备用
-> 把酱汁煮至浓稠，做成勾芡
-> 将入已爆香的青椒，红辣椒，黄椒和大葱
-> 然后熄火，加入虾即可
Chicken With Peach (蜜桃鸡)
Chicken With Peach
Ingredient
-> 1 kg cut chicken drumstick
-> 1 peach
Condiment
-> 1 tsp salt
-> 0.5 tsp sugar
-> 1 egg white
-> 0.5 tsp pepper powder
-> 0.5 tsp corn starch
Sauce
-> 600 gm water
-> 100 gm oyster sauce
-> 100 gm tomato sauce
-> 2 luo han kuo
-> 300 gm plum sauce
-> 150 gm sugar
-> 2 green apple
Method
-> Wash chicken drumstick thoroughly
-> Mix material for sauce and cook for 30 mins, put aside
-> Marinate chicken drumstick with condiment and fry until color turns gold
-> Further cook sauce until it turns sticky
-> Add in fried chicken drumstick and stir fry in high heat
蜜桃鸡
材料
-> 1公斤鸡腿 （切块）
-> 1粒蜜桃
腌料
-> 1茶匙盐
-> 0.5茶匙糖
-> 1个鸡蛋白
-> 0.5茶匙辣椒粉
-> 0.5茶匙玉米粉
酱汁
-> 600克的水
-> 100克蚝油
-> 100克番茄酱
-> 2罗汉果
-> 300克梅羔
-> 150克糖
-> 2粒青苹果
做法
-> 将鸡腿块洗净，备用
-> 将酱汁搅拌均匀，煮半小时，放凉，备用
-> 将鸡腿块用腌料腌制，烧热油锅，炸至金黄色，备用
-> 把酱汁煮到浓稠，然后加入炸好的鸡腿块和蜜桃，用大火炒至均匀即可
Ingredient
-> 1 kg cut chicken drumstick
-> 1 peach
Condiment
-> 1 tsp salt
-> 0.5 tsp sugar
-> 1 egg white
-> 0.5 tsp pepper powder
-> 0.5 tsp corn starch
Sauce
-> 600 gm water
-> 100 gm oyster sauce
-> 100 gm tomato sauce
-> 2 luo han kuo
-> 300 gm plum sauce
-> 150 gm sugar
-> 2 green apple
Method
-> Wash chicken drumstick thoroughly
-> Mix material for sauce and cook for 30 mins, put aside
-> Marinate chicken drumstick with condiment and fry until color turns gold
-> Further cook sauce until it turns sticky
-> Add in fried chicken drumstick and stir fry in high heat
蜜桃鸡
材料
-> 1公斤鸡腿 （切块）
-> 1粒蜜桃
腌料
-> 1茶匙盐
-> 0.5茶匙糖
-> 1个鸡蛋白
-> 0.5茶匙辣椒粉
-> 0.5茶匙玉米粉
酱汁
-> 600克的水
-> 100克蚝油
-> 100克番茄酱
-> 2罗汉果
-> 300克梅羔
-> 150克糖
-> 2粒青苹果
做法
-> 将鸡腿块洗净，备用
-> 将酱汁搅拌均匀，煮半小时，放凉，备用
-> 将鸡腿块用腌料腌制，烧热油锅，炸至金黄色，备用
-> 把酱汁煮到浓稠，然后加入炸好的鸡腿块和蜜桃，用大火炒至均匀即可
Wednesday, May 7, 2014
Stir Fried Fresh Fish (五香生鱼)
Stir Fried Fresh Fish
Ingredient
-> 1 snakehead fish
-> 1 tsp chopped spring onion
-> 0.5 tsp chopped garlic
-> 0.5 tsp chopped ginger
-> 0.33 chili (sliced)
Condiment
A
-> Soya sauce as needed
B
-> 1 tbsp oyster sauce
-> 1.5 tbsp sugar
-> 1 tsp five spice powder
-> Pepper to taste
C
->Sesame oil as needed
Method
-> Cut fish into thick slices, put in condiment (A) until colored
-> Put into wok deep fry until crispy
-> Heat the wok, deep fry chopped spring onion, chopped garlic,
-> Chopped ginger and chili until fragrant
-> Add in condiment (B) and cooked until the gravy become thicken
-> Then add in fish slices and mix well
-> Add in sesame oil, dish out
五香生鱼
材料
-> 1条生鱼
-> 1茶匙葱花
-> 0.5茶匙蒜茸
-> 0.5茶匙姜末
-> 0.33根辣椒（切片）
调味料
A
-> 酱油少许
B
-> 1大匙蚝油
-> 1.5汤匙糖
-> 1茶匙五香粉
-> 胡椒粉少许
C
-> 麻油少许
做法
-> 将生鱼切厚片，拌入调味料(A)至上色
-> 放入油锅，炸至酥脆后，捞出，沥干，备用
-> 烧热锅，爆香葱花，蒜茸，姜末，辣椒片，加入调味料(B)煮至略浓稠状
-> 再加入鱼片拌炒至均匀沾上酱汁
-> 淋上麻油，起锅，即可
Ingredient
-> 1 snakehead fish
-> 1 tsp chopped spring onion
-> 0.5 tsp chopped garlic
-> 0.5 tsp chopped ginger
-> 0.33 chili (sliced)
Condiment
A
-> Soya sauce as needed
B
-> 1 tbsp oyster sauce
-> 1.5 tbsp sugar
-> 1 tsp five spice powder
-> Pepper to taste
C
->Sesame oil as needed
Method
-> Cut fish into thick slices, put in condiment (A) until colored
-> Put into wok deep fry until crispy
-> Heat the wok, deep fry chopped spring onion, chopped garlic,
-> Chopped ginger and chili until fragrant
-> Add in condiment (B) and cooked until the gravy become thicken
-> Then add in fish slices and mix well
-> Add in sesame oil, dish out
五香生鱼
材料
-> 1条生鱼
-> 1茶匙葱花
-> 0.5茶匙蒜茸
-> 0.5茶匙姜末
-> 0.33根辣椒（切片）
调味料
A
-> 酱油少许
B
-> 1大匙蚝油
-> 1.5汤匙糖
-> 1茶匙五香粉
-> 胡椒粉少许
C
-> 麻油少许
做法
-> 将生鱼切厚片，拌入调味料(A)至上色
-> 放入油锅，炸至酥脆后，捞出，沥干，备用
-> 烧热锅，爆香葱花，蒜茸，姜末，辣椒片，加入调味料(B)煮至略浓稠状
-> 再加入鱼片拌炒至均匀沾上酱汁
-> 淋上麻油，起锅，即可
Salted Mustard Pickle Tilapia Fish (咸菜鲫鱼)
Salted Mustard Pickle Tilapia Fish
Ingredient
-> 1 Tilapia fish
-> 150 gm salted mustard pickle
-> 2 red chili
-> 2 slices ginger
-> 1 tsp chopped garlic
Condiment
-> 0.5 tsp chicken stock powder
-> 1 tsp soya sauce
-> 0.66 tsp sugar
Marinade
-> 0.25 tsp salt
-> 0.5 egg white
-> 0.5 tapioca powder
Method
-> Cut the fish fillet into slices, marinade for 15 minutes, red chili cut into slices
-> Salted mustard pickle washed and shredded, then stir fry until dried and fragrant, put aside
-> Heat 2 cups of oil, put in fish slices and deep fry using low heat
-> Stir fry ginger and chopped garlic till fragrant, then put in red chili,
-> Salted mustard pickle, condiment and tilapia fish slices stir fry until cook
-> Thicken the gravy with starch and dish out
咸菜鲫鱼
材料
-> 1条鲫鱼
-> 150克咸菜
-> 2根红辣椒
-> 2片姜
-> 1茶匙蒜茸
调味料
-> 0.5茶匙鸡精粉
-> 1茶匙酱油
-> 0.66茶匙糖
腌料
-> 0.25小匙盐
-> 0.5个蛋白
-> 0.5茶匙薯粉
做法
-> 鲫鱼去骨，切成片状，用腌料腌制15分钟
-> 咸菜洗净，切丝，飞水，备用
-> 红辣椒切片，备用
-> 烧热锅，将咸菜炒至冒出香味，备用
-> 倒入2杯油，将鱼片以低温泡至8分钟后捞出
-> 烧热锅，爆香姜片，蒜茸
-> 然后加入辣椒片，咸菜
-> 再加入调味料和鱼片拌炒至熟，勾芡即可
Ingredient
-> 1 Tilapia fish
-> 150 gm salted mustard pickle
-> 2 red chili
-> 2 slices ginger
-> 1 tsp chopped garlic
Condiment
-> 0.5 tsp chicken stock powder
-> 1 tsp soya sauce
-> 0.66 tsp sugar
Marinade
-> 0.25 tsp salt
-> 0.5 egg white
-> 0.5 tapioca powder
Method
-> Cut the fish fillet into slices, marinade for 15 minutes, red chili cut into slices
-> Salted mustard pickle washed and shredded, then stir fry until dried and fragrant, put aside
-> Heat 2 cups of oil, put in fish slices and deep fry using low heat
-> Stir fry ginger and chopped garlic till fragrant, then put in red chili,
-> Salted mustard pickle, condiment and tilapia fish slices stir fry until cook
-> Thicken the gravy with starch and dish out
咸菜鲫鱼
材料
-> 1条鲫鱼
-> 150克咸菜
-> 2根红辣椒
-> 2片姜
-> 1茶匙蒜茸
调味料
-> 0.5茶匙鸡精粉
-> 1茶匙酱油
-> 0.66茶匙糖
腌料
-> 0.25小匙盐
-> 0.5个蛋白
-> 0.5茶匙薯粉
做法
-> 鲫鱼去骨，切成片状，用腌料腌制15分钟
-> 咸菜洗净，切丝，飞水，备用
-> 红辣椒切片，备用
-> 烧热锅，将咸菜炒至冒出香味，备用
-> 倒入2杯油，将鱼片以低温泡至8分钟后捞出
-> 烧热锅，爆香姜片，蒜茸
-> 然后加入辣椒片，咸菜
-> 再加入调味料和鱼片拌炒至熟，勾芡即可
San Bei Mackerel Fish (三杯鲭鱼)
San Bei Mackerel Fish
Ingredient
-> 1 Mackerel Fish
-> 10 fried garlic
-> 6 slices old ginger
-> 2 chili
-> 5 basil
Condiment
-> 2 tbsp soya sauce
-> 1 tsp chicken stock powder
-> 2 tbsp rice wine
-> 1 tbsp sugar
-> 2 tbsp sesame oil (put lastly)
-> Water as needed
Method
-> Clean the fish, cut into deep fry until golden brown, put aside
-> Cut old ginger and chili into slices, pluck basil
-> Heat the wok with oil, stir fry ginger slides, garlic and chili until fragrant
-> Add in condiment and mackerel fish fillets, cook until the gravy becomes thick
-> Add in basil and simmer for 1 minute
三杯鲭鱼
材料
-> 1条鲭鱼
-> 10粒蒜子
-> 6片老姜
-> 2根辣椒
-> 5棵九层塔
调味料
-> 2汤匙酱油
-> 1茶匙鸡精粉
-> 2汤匙米酒
-> 1汤匙糖
-> 2汤匙麻油（放在最后）
-> 水适量
做法
-> 将鲭鱼洗净，切厚片，炸至金黄色，备用
-> 老姜和辣椒切片，九层塔摘成小朵状
-> 烧热油锅，爆香姜片，蒜子，辣椒
-> 加入调味料和鲭鱼片，烧开后用小火将酱汁煮至浓稠
-> 加入九层塔，加盖焖1分钟即可
Ingredient
-> 1 Mackerel Fish
-> 10 fried garlic
-> 6 slices old ginger
-> 2 chili
-> 5 basil
Condiment
-> 2 tbsp soya sauce
-> 1 tsp chicken stock powder
-> 2 tbsp rice wine
-> 1 tbsp sugar
-> 2 tbsp sesame oil (put lastly)
-> Water as needed
Method
-> Clean the fish, cut into deep fry until golden brown, put aside
-> Cut old ginger and chili into slices, pluck basil
-> Heat the wok with oil, stir fry ginger slides, garlic and chili until fragrant
-> Add in condiment and mackerel fish fillets, cook until the gravy becomes thick
-> Add in basil and simmer for 1 minute
三杯鲭鱼
材料
-> 1条鲭鱼
-> 10粒蒜子
-> 6片老姜
-> 2根辣椒
-> 5棵九层塔
调味料
-> 2汤匙酱油
-> 1茶匙鸡精粉
-> 2汤匙米酒
-> 1汤匙糖
-> 2汤匙麻油（放在最后）
-> 水适量
做法
-> 将鲭鱼洗净，切厚片，炸至金黄色，备用
-> 老姜和辣椒切片，九层塔摘成小朵状
-> 烧热油锅，爆香姜片，蒜子，辣椒
-> 加入调味料和鲭鱼片，烧开后用小火将酱汁煮至浓稠
-> 加入九层塔，加盖焖1分钟即可
Tuesday, May 6, 2014
Seafood Mushroom Yee Sang (海鲜蘑菇鱼生)
Seafood Mushroom Yee Sang
Ingredient
-> 1 can abalone
-> 1 can golden mushroom
-> 200 gm konnyaku
-> 2 crab sticks (shredded)
-> 100 gm salmon (shredded)
-> 2 squids (shredded)
-> 2 spring onion (shredded)
-> 1 chili (shredded)
-> 50 gm fried sesame
-> 50 gm fried peanut (chopped)
-> 5 tbsp sesame oil
Ingredient (Thai Style Sauce)
-> 6 tbsp Thai chili sauce
-> 4 tbsp plum sauce
-> 2 tbsp lemon juice
-> 1 tbsp fish sauce
Method
-> Mix all the ingredient for Thai Style Sauce, put aside
-> Blanch Konnyaku, golden mushroom, abalone, squid and crab stick with hot water and drain dry
-> Pour Thai Style Sauce into bowl
-> Other ingredient arrange nicely in a plate, top up with sesame oil
-> Sprinkle sesame and peanut before serving
海鲜蘑菇鱼生
材料
-> 1罐鲍鱼
-> 1罐金针菇
-> 200克魔芋 （切丝）
-> 2蟹柳（切丝）
-> 100克三文鱼（切丝）
-> 2条鱿鱼（切丝）
-> 2根青葱（切丝）
-> 1条辣椒（切丝）
-> 50克熟芝麻
-> 50克花生碎（切碎）
-> 5大匙麻油
材料（泰式酱）
-> 6汤匙泰式辣椒酱
-> 4汤匙酸梅酱
-> 2汤匙柠檬汁
-> 1汤匙鱼露
做法
-> 将所有泰式酱的材料，搅拌均匀，备用
-> 魔芋丝, 鲍鱼和金针菇飞水, 备用
-> 将泰式酱装碗, 其它材料摆盘和, 淋上麻油, 熟芝麻和花生碎即可
Ingredient
-> 1 can abalone
-> 1 can golden mushroom
-> 200 gm konnyaku
-> 2 crab sticks (shredded)
-> 100 gm salmon (shredded)
-> 2 squids (shredded)
-> 2 spring onion (shredded)
-> 1 chili (shredded)
-> 50 gm fried sesame
-> 50 gm fried peanut (chopped)
-> 5 tbsp sesame oil
Ingredient (Thai Style Sauce)
-> 6 tbsp Thai chili sauce
-> 4 tbsp plum sauce
-> 2 tbsp lemon juice
-> 1 tbsp fish sauce
Method
-> Mix all the ingredient for Thai Style Sauce, put aside
-> Blanch Konnyaku, golden mushroom, abalone, squid and crab stick with hot water and drain dry
-> Pour Thai Style Sauce into bowl
-> Other ingredient arrange nicely in a plate, top up with sesame oil
-> Sprinkle sesame and peanut before serving
海鲜蘑菇鱼生
材料
-> 1罐鲍鱼
-> 1罐金针菇
-> 200克魔芋 （切丝）
-> 2蟹柳（切丝）
-> 100克三文鱼（切丝）
-> 2条鱿鱼（切丝）
-> 2根青葱（切丝）
-> 1条辣椒（切丝）
-> 50克熟芝麻
-> 50克花生碎（切碎）
-> 5大匙麻油
材料（泰式酱）
-> 6汤匙泰式辣椒酱
-> 4汤匙酸梅酱
-> 2汤匙柠檬汁
-> 1汤匙鱼露
做法
-> 将所有泰式酱的材料，搅拌均匀，备用
-> 魔芋丝, 鲍鱼和金针菇飞水, 备用
-> 将泰式酱装碗, 其它材料摆盘和, 淋上麻油, 熟芝麻和花生碎即可
Cantonese Style Porridge Steamboat (广式粥生锅)
Cantonese Style Porridge Steamboat
Ingredient
-> 1 can golden mushroom
-> 1 can button mushroom
-> 1 packet soft bean curd
-> 1 crab
-> 1 pomfret
-> 1 Chinese cabbage (cut into slices)
-> 2 egg
-> 1.5 cup rice
-> 0.5 cup glutinous rice
Condiment
-> Salt, chicken stock powder and sesame oil to taste
Method
-> Wash glutinous rice and rice, soak with water and 2 tbsp oil
-> Then cook for 3 hours become porridge
-> Crab cut into pieces, fish remove bone, cut into pieces
-> Button mushroom cut half
-> blanch button mushroom and golden mushroom with hot water and drain dry
-> Soft bean curd cut into cube, Chinese cabbage cut into slices
-> Serve with porridge
广式粥生锅
材料
-> 1罐金针菇
-> 1罐草菇
-> 1盒豆腐
-> 1只蟹 （300克）
-> 1条鲳鱼
-> 白菜适量（切成片）
-> 2粒蛋
-> 1.5杯米
-> 0.5杯糯米
调味品
-> 盐，鸡精粉，麻油各适量
做法
-> 将糯米和米洗净，加油浸泡，然后熬煮3小时成稀粥
-> 将蟹洗净，切块，备用
-> 将鲳鱼去骨，切块，备用
-> 将金针菇和草菇洗净，草菇剖半后，备用
-> 豆腐切块，白菜切片
-> 将所有材料加入粥底生锅即可
Ingredient
-> 1 can golden mushroom
-> 1 can button mushroom
-> 1 packet soft bean curd
-> 1 crab
-> 1 pomfret
-> 1 Chinese cabbage (cut into slices)
-> 2 egg
-> 1.5 cup rice
-> 0.5 cup glutinous rice
Condiment
-> Salt, chicken stock powder and sesame oil to taste
Method
-> Wash glutinous rice and rice, soak with water and 2 tbsp oil
-> Then cook for 3 hours become porridge
-> Crab cut into pieces, fish remove bone, cut into pieces
-> Button mushroom cut half
-> blanch button mushroom and golden mushroom with hot water and drain dry
-> Soft bean curd cut into cube, Chinese cabbage cut into slices
-> Serve with porridge
广式粥生锅
材料
-> 1罐金针菇
-> 1罐草菇
-> 1盒豆腐
-> 1只蟹 （300克）
-> 1条鲳鱼
-> 白菜适量（切成片）
-> 2粒蛋
-> 1.5杯米
-> 0.5杯糯米
调味品
-> 盐，鸡精粉，麻油各适量
做法
-> 将糯米和米洗净，加油浸泡，然后熬煮3小时成稀粥
-> 将蟹洗净，切块，备用
-> 将鲳鱼去骨，切块，备用
-> 将金针菇和草菇洗净，草菇剖半后，备用
-> 豆腐切块，白菜切片
-> 将所有材料加入粥底生锅即可
Corn Dessert (玉米糕)
Corn Dessert
Ingredient
-> 1 tin sweet corn
-> 300 gm water chestnut starch
-> 300 gm sugar
-> 1500 ml water
Method
-> Mix well 750 ml water with water chestnut starch
-> Boil 750 ml water with sugar into syrup, add in sweet corn
-> Remove pan from stove, add in water chestnut mixture and mix well
-> Pour mixture into tray which already covered by oil, steam for 30 minutes
-> Remove from steamer and leave for cool, cut into bite sizes
-> Put into non stick pan and shallow fry until golden brown
玉米糕
材料
-> 1罐罐头粟米粒
-> 300克马蹄粉
-> 300克糖
-> 1500毫升的水
做法
-> 将马蹄粉慢慢加入750毫升的水中，搅拌均匀，形成马蹄水浆
-> 将750毫升的水和糖煮成糖水，加入罐头粟米粒，形成粟米粒糖水
-> 开火，将马蹄水浆倒入粟米粒糖水中，搅拌均匀，形成粉浆
-> 将粉浆倒入已扫油的蒸盘里蒸大约30分钟
-> 取出，放到冰橱冷冻，然后切成块状
-> 放入油锅煎至金黄色即可
Ingredient
-> 1 tin sweet corn
-> 300 gm water chestnut starch
-> 300 gm sugar
-> 1500 ml water
Method
-> Mix well 750 ml water with water chestnut starch
-> Boil 750 ml water with sugar into syrup, add in sweet corn
-> Remove pan from stove, add in water chestnut mixture and mix well
-> Pour mixture into tray which already covered by oil, steam for 30 minutes
-> Remove from steamer and leave for cool, cut into bite sizes
-> Put into non stick pan and shallow fry until golden brown
玉米糕
材料
-> 1罐罐头粟米粒
-> 300克马蹄粉
-> 300克糖
-> 1500毫升的水
做法
-> 将马蹄粉慢慢加入750毫升的水中，搅拌均匀，形成马蹄水浆
-> 将750毫升的水和糖煮成糖水，加入罐头粟米粒，形成粟米粒糖水
-> 开火，将马蹄水浆倒入粟米粒糖水中，搅拌均匀，形成粉浆
-> 将粉浆倒入已扫油的蒸盘里蒸大约30分钟
-> 取出，放到冰橱冷冻，然后切成块状
-> 放入油锅煎至金黄色即可
Monday, May 5, 2014
Pork Spare Ribs Marinate (肉排腌料)
Pork Spare Ribs Marinate
Condiment
-> 3 gm sugar
-> 2 gm chicken stock powder
-> 4 gm garlic (chopped)
-> 5 gm cornstarch
-> 4 ml soya sauce
-> 4 ml sesame oil
-> 8 ml soya bean paste
-> 2 preserved plum (discard the seed, chopped)
Condiment
-> 3 gm sugar
-> 2 gm chicken stock powder
-> 4 gm garlic (chopped)
-> 5 gm cornstarch
-> 4 ml soya sauce
-> 4 ml sesame oil
-> 8 ml soya bean paste
-> 2 preserved plum (discard the seed, chopped)
Method
-> Marinate the pork with all condiment for half an hour
肉排腌料
材料
-> 3克糖
-> 2克鸡精粉
-> 4克蒜茸
-> 5克生粉
-> 4毫升老抽
-> 4毫升麻油
-> 8毫升豆瓣酱
-> 2话梅（去核，剁碎）
做法
-> 将调味料和肉排搅拌均匀，腌制半小时
Pork Spare Ribs With Plum (梅子蒸肉排)
Pork Spare Ribs With Plum
Ingredient
-> 400 gm pork spare ribs
-> 10 Chinese coriander leaves (Chopped)
Condiment
-> 3 gm sugar
-> 2 gm chicken stock powder
-> 4 gm garlic (chopped)
-> 5 gm cornstarch
-> 4 ml soya sauce
-> 4 ml sesame oil
-> 8 ml soya bean paste
-> 2 preserved plum (discard the seed, chopped)
Method
-> Trim and clean the chopped pork spare ribs
-> Marinate the pork with all condiment for half an hour and steam for 18 minutes
-> when finish, garnish with Chinese coriander leaves
梅子蒸肉排
材料
-> 400克肉排
-> 芫荽碎少许
调味料
-> 3克糖
-> 2克鸡精粉
-> 4克蒜茸
-> 5克生粉
-> 4毫升老抽
-> 4毫升麻油
-> 8毫升豆瓣酱
-> 2话梅（去核，剁碎）
做法
-> 肉排剁成小块，洗净，沥干水分，备用
-> 将调味料和肉排搅拌均匀，腌制半小时
-> 将肉排放入蒸笼蒸18分钟，取出，淋上芫荽碎即可
Ingredient
-> 400 gm pork spare ribs
-> 10 Chinese coriander leaves (Chopped)
Condiment
-> 3 gm sugar
-> 2 gm chicken stock powder
-> 4 gm garlic (chopped)
-> 5 gm cornstarch
-> 4 ml soya sauce
-> 4 ml sesame oil
-> 8 ml soya bean paste
-> 2 preserved plum (discard the seed, chopped)
Method
-> Trim and clean the chopped pork spare ribs
-> Marinate the pork with all condiment for half an hour and steam for 18 minutes
-> when finish, garnish with Chinese coriander leaves
梅子蒸肉排
材料
-> 400克肉排
-> 芫荽碎少许
调味料
-> 3克糖
-> 2克鸡精粉
-> 4克蒜茸
-> 5克生粉
-> 4毫升老抽
-> 4毫升麻油
-> 8毫升豆瓣酱
-> 2话梅（去核，剁碎）
做法
-> 肉排剁成小块，洗净，沥干水分，备用
-> 将调味料和肉排搅拌均匀，腌制半小时
-> 将肉排放入蒸笼蒸18分钟，取出，淋上芫荽碎即可
French Bean With Bean Paste Sauce (豆酱四季豆)
French Bean With Bean Paste Sauce
Ingredient
-> 200 gm french bean
-> 40 gm minced pork
-> 3 gm garlic (chopped)
-> 3 gm red chili
-> 4 gm minced bean paste
-> 15 ml cooking oil
Condiment
-> 1 gm salt
-> 1 gm chicken stock
Method
-> Discard both ends of the bean and cut into 2
-> Heat the wok with oil, add in the garlic and bean paste to stir fry
-> Add in the minced pork, bean, chili and condiment well mixed
豆酱四季豆
材料
-> 200克四季豆
-> 40克绞肉
-> 3克蒜茸
-> 3克红辣椒
-> 4克豆瓣酱
-> 15毫升食用油
调味料
-> 1克盐
-> 1克鸡精粉
做法
-> 四季豆撕去两端之老筋，折成二段，备用
-> 烧热油锅，加入蒜茸和豆瓣酱爆香, 再加入绞肉炒散
-> 加入红辣椒和调味料拌匀即可
Ingredient
-> 200 gm french bean
-> 40 gm minced pork
-> 3 gm garlic (chopped)
-> 3 gm red chili
-> 4 gm minced bean paste
-> 15 ml cooking oil
Condiment
-> 1 gm salt
-> 1 gm chicken stock
Method
-> Discard both ends of the bean and cut into 2
-> Heat the wok with oil, add in the garlic and bean paste to stir fry
-> Add in the minced pork, bean, chili and condiment well mixed
豆酱四季豆
材料
-> 200克四季豆
-> 40克绞肉
-> 3克蒜茸
-> 3克红辣椒
-> 4克豆瓣酱
-> 15毫升食用油
调味料
-> 1克盐
-> 1克鸡精粉
做法
-> 四季豆撕去两端之老筋，折成二段，备用
-> 烧热油锅，加入蒜茸和豆瓣酱爆香, 再加入绞肉炒散
-> 加入红辣椒和调味料拌匀即可
Saturday, May 3, 2014
Egg Noodle With Assorted Vegetable (炒蛋面)
Egg Noodle With Assorted Vegetable
Ingredient
-> 100 gm egg noodle (dry)
-> 50 gm char siew (shredded)
-> 10 gm carrot (shredded)
-> 10 gm red chili
-> 15 gm bean sprout
-> 10 gm spring onion (shredded)
-> 1 egg
-> 1 Chinese dry mushroom (shredded and soaked)
-> 0.25 onion (shredded)
-> 30 ml cooking oil
Condiment
-> 15 ml oyster sauce
-> 7 ml soya sauce
-> 3 ml dark soya sauce
-> 4 ml sesame oil
-> 2 ml water
-> 3 gm chicken powder
-> White pepper (dash)
Method
-> Soak the dry noodle in the warm water for few minutes until soft
-> Pour some cooking oil on the wok and heat it
-> Fry garlic, onion, mushroom and eggs together till fragrant
-> Add the other ingredient together with the noodle and seasoning
-> Season well and mix well
炒蛋面
材料
-> 100克鸡蛋面干
-> 50克叉烧（切丝）
-> 10公克红萝卜（切丝）
-> 10克红辣椒
-> 15克豆芽
-> 10克葱（切碎）
-> 1个鸡蛋
-> 1个香菇（切丝，泡）
-> 0.25洋葱（切碎）
-> 30毫升油
调味料
-> 15毫升蚝油
-> 7毫升酱油
-> 3毫升老抽
-> 4毫升麻油
-> 2毫升的水
-> 3克鸡精粉
-> 白胡椒粉少许
做法
-> 面干用温水浸泡至软，备用
-> 锅放进30毫升油 ，烧热
-> 放入洋葱丝，香菇丝和鸡蛋炒香，再加入其它材料，面条和调味料，炒拌匀即可
Ingredient
-> 100 gm egg noodle (dry)
-> 50 gm char siew (shredded)
-> 10 gm carrot (shredded)
-> 10 gm red chili
-> 15 gm bean sprout
-> 10 gm spring onion (shredded)
-> 1 egg
-> 1 Chinese dry mushroom (shredded and soaked)
-> 0.25 onion (shredded)
-> 30 ml cooking oil
Condiment
-> 15 ml oyster sauce
-> 7 ml soya sauce
-> 3 ml dark soya sauce
-> 4 ml sesame oil
-> 2 ml water
-> 3 gm chicken powder
-> White pepper (dash)
Method
-> Soak the dry noodle in the warm water for few minutes until soft
-> Pour some cooking oil on the wok and heat it
-> Fry garlic, onion, mushroom and eggs together till fragrant
-> Add the other ingredient together with the noodle and seasoning
-> Season well and mix well
炒蛋面
材料
-> 100克鸡蛋面干
-> 50克叉烧（切丝）
-> 10公克红萝卜（切丝）
-> 10克红辣椒
-> 15克豆芽
-> 10克葱（切碎）
-> 1个鸡蛋
-> 1个香菇（切丝，泡）
-> 0.25洋葱（切碎）
-> 30毫升油
调味料
-> 15毫升蚝油
-> 7毫升酱油
-> 3毫升老抽
-> 4毫升麻油
-> 2毫升的水
-> 3克鸡精粉
-> 白胡椒粉少许
做法
-> 面干用温水浸泡至软，备用
-> 锅放进30毫升油 ，烧热
-> 放入洋葱丝，香菇丝和鸡蛋炒香，再加入其它材料，面条和调味料，炒拌匀即可
Friday, May 2, 2014
Fresh Milk Stir Fry Crab Meat And Xue Ha (鲜牛奶炒蟹粉雪蛤)
Fresh Milk Stir Fry Crab Meat And Xue Ha
Ingredient
-> 100 gm crab meat
-> 50 gm xue ha
-> 4 egg white
-> 20 medlar seed (Kei Chee)
-> 100 ml fresh milk
-> 0.5 tsp chicken stock
Method
-> Soak xue ha till swell out, then boil in chicken stock, drain dry and put aside
-> Soak medlar seed till swell out, drain dry
-> Mix crab meat, xue ha, egg white, fresh milk and chicken stock well
-> Heat the wok with sufficient oil, pour mixture into it and stir fry till all become solid
-> Garnish with medlar seed
鲜牛奶炒蟹粉雪蛤
材料
-> 100克蟹肉
-> 50克雪蛤
-> 4粒蛋白
-> 20粒杞子
-> 100毫升鲜淡奶
-> 0.5茶匙鸡精粉
做法
-> 雪蛤用开水泡发，然后用汤水和少许鸡精粉熬煮，沥干备用
-> 杞子用开水泡发，备用
-> 蟹肉，雪蛤，蛋白，鲜淡奶和鸡精粉搅拌均匀，形成混合物
-> 烧热油锅，将混合物倒入，慢火翻炒至全部凝固成固体状
-> 淋上杞子粒即可
Ingredient
-> 100 gm crab meat
-> 50 gm xue ha
-> 4 egg white
-> 20 medlar seed (Kei Chee)
-> 100 ml fresh milk
-> 0.5 tsp chicken stock
Method
-> Soak xue ha till swell out, then boil in chicken stock, drain dry and put aside
-> Soak medlar seed till swell out, drain dry
-> Mix crab meat, xue ha, egg white, fresh milk and chicken stock well
-> Heat the wok with sufficient oil, pour mixture into it and stir fry till all become solid
-> Garnish with medlar seed
鲜牛奶炒蟹粉雪蛤
材料
-> 100克蟹肉
-> 50克雪蛤
-> 4粒蛋白
-> 20粒杞子
-> 100毫升鲜淡奶
-> 0.5茶匙鸡精粉
做法
-> 雪蛤用开水泡发，然后用汤水和少许鸡精粉熬煮，沥干备用
-> 杞子用开水泡发，备用
-> 蟹肉，雪蛤，蛋白，鲜淡奶和鸡精粉搅拌均匀，形成混合物
-> 烧热油锅，将混合物倒入，慢火翻炒至全部凝固成固体状
-> 淋上杞子粒即可
Steam Soya Bean Milk And Crab Meat (蒸豆浆和螃蟹肉)
Steam Soya Bean Milk And Crab Meat
Ingredient
-> 100 gm crab meat
-> 300 ml soya bean milk
-> 3 egg
-> 2 salted egg yolk
-> 1 preserved egg (pi dan) (Chopped)
Condiment
-> 0.66 tbsp chicken stock
-> 0.33 tbsp salt
Method
-> Steam salted egg yolk till cooked, then frozen for 30 minutes
-> Chopped and put aside
-> Crab meat add in chicken stock and stir till well mixed, then steam till cooked
-> Soya bean milk add in egg, chicken stock and salt, stir well mixed, steam till cooked
-> Remove egg bean curd from steamer, top up with preserve egg,
-> Salted egg yolk and Crab meat
蒸豆浆和螃蟹肉
材料
-> 100克蟹肉
-> 300毫升豆浆
-> 3粒蛋
-> 2粒咸蛋黄
-> 1粒皮蛋（切碎）
调味料
-> 0.66汤匙鸡精粉
-> 0.33汤匙盐
做法
-> 咸蛋黄蒸熟，放入冰箱冷冻30分钟，后取出剁碎，备用
-> 蟹肉加入鸡精粉搅拌均匀，然后蒸熟，备用
-> 豆浆加入蛋，鸡精粉和盐搅拌均匀，然后放入蒸笼蒸熟成豆腐
-> 取出豆腐，将皮蛋碎，咸蛋黄碎和蟹肉置于豆腐上即可
Ingredient
-> 100 gm crab meat
-> 300 ml soya bean milk
-> 3 egg
-> 2 salted egg yolk
-> 1 preserved egg (pi dan) (Chopped)
Condiment
-> 0.66 tbsp chicken stock
-> 0.33 tbsp salt
Method
-> Steam salted egg yolk till cooked, then frozen for 30 minutes
-> Chopped and put aside
-> Crab meat add in chicken stock and stir till well mixed, then steam till cooked
-> Soya bean milk add in egg, chicken stock and salt, stir well mixed, steam till cooked
-> Remove egg bean curd from steamer, top up with preserve egg,
-> Salted egg yolk and Crab meat
蒸豆浆和螃蟹肉
材料
-> 100克蟹肉
-> 300毫升豆浆
-> 3粒蛋
-> 2粒咸蛋黄
-> 1粒皮蛋（切碎）
调味料
-> 0.66汤匙鸡精粉
-> 0.33汤匙盐
做法
-> 咸蛋黄蒸熟，放入冰箱冷冻30分钟，后取出剁碎，备用
-> 蟹肉加入鸡精粉搅拌均匀，然后蒸熟，备用
-> 豆浆加入蛋，鸡精粉和盐搅拌均匀，然后放入蒸笼蒸熟成豆腐
-> 取出豆腐，将皮蛋碎，咸蛋黄碎和蟹肉置于豆腐上即可
Japanese Cucumber Salad (日本青瓜沙律)
Japanese Cucumber Salad
Ingredient
-> 150 gm crab meat
-> 2 japanese cucumber
-> 1 salted egg yolk
-> 2 tbsp deep fried chopped garlic
-> 2 egg white
-> 0.5 tsp chicken stock
Method
-> Japanese cucumber cut into section, then divide into half
-> Remove the center part, dish out and keep aside
-> Salted egg yolk steam till cook, the frozen for a while
-> Then take our and chopped, combine with fried garlic, put aside
-> Combine crab meat, egg white and chicken stock and stir till well mixed
-> Saute the mixture till cooked
-> Put claw mixture into the center of the Japanese cucumber
-> Then sprinkle with salted egg yolk and fried garlic mixture
日本青瓜沙律
材料
-> 150克蟹肉
-> 2条日本小青瓜
-> 1个咸蛋黄
-> 2大匙炸金蒜茸
-> 2个蛋白
-> 0.5茶匙鸡精粉
做法
-> 日本小青瓜切段，然后剖半，挖空中心，备用
-> 咸蛋黄蒸熟急冻后弄碎，和炸金蒜茸一起搅拌均匀，形成‘材料1’，备用
-> 锅烧热，将蟹肉和蛋白，加入鸡精粉拌匀和炒熟，形成‘材料2’，备用，
-> 将‘材料2’放入挖空的小青瓜中，然后淋上‘材料1’即可
Ingredient
-> 150 gm crab meat
-> 2 japanese cucumber
-> 1 salted egg yolk
-> 2 tbsp deep fried chopped garlic
-> 2 egg white
-> 0.5 tsp chicken stock
Method
-> Japanese cucumber cut into section, then divide into half
-> Remove the center part, dish out and keep aside
-> Salted egg yolk steam till cook, the frozen for a while
-> Then take our and chopped, combine with fried garlic, put aside
-> Combine crab meat, egg white and chicken stock and stir till well mixed
-> Saute the mixture till cooked
-> Put claw mixture into the center of the Japanese cucumber
-> Then sprinkle with salted egg yolk and fried garlic mixture
日本青瓜沙律
材料
-> 150克蟹肉
-> 2条日本小青瓜
-> 1个咸蛋黄
-> 2大匙炸金蒜茸
-> 2个蛋白
-> 0.5茶匙鸡精粉
做法
-> 日本小青瓜切段，然后剖半，挖空中心，备用
-> 咸蛋黄蒸熟急冻后弄碎，和炸金蒜茸一起搅拌均匀，形成‘材料1’，备用
-> 锅烧热，将蟹肉和蛋白，加入鸡精粉拌匀和炒熟，形成‘材料2’，备用，
-> 将‘材料2’放入挖空的小青瓜中，然后淋上‘材料1’即可
Fresh Fruit Ice Blended (新鲜水果冰沙)
Fresh Fruit Ice Blended
Ingredient
-> 200 gm vanilla ice cream
-> 100 gm ice cube
-> 100 gm fresh mango
-> 100 gm strawberry
Method
-> Mango and strawberry cut into cube
-> Get ready one unit blender machine
-> Then combine all ingredient into the machine blend until fine
新鲜水果冰沙
材料
-> 200克华尼拉雪糕
-> 100克冰粒
-> 100克芒果
-> 100克草莓
做法
-> 把芒果和草莓切小块，备用
-> 准备果汁搅拌机，将所有的材料倒入搅拌至雪花
Ingredient
-> 200 gm vanilla ice cream
-> 100 gm ice cube
-> 100 gm fresh mango
-> 100 gm strawberry
Method
-> Mango and strawberry cut into cube
-> Get ready one unit blender machine
-> Then combine all ingredient into the machine blend until fine
新鲜水果冰沙
材料
-> 200克华尼拉雪糕
-> 100克冰粒
-> 100克芒果
-> 100克草莓
做法
-> 把芒果和草莓切小块，备用
-> 准备果汁搅拌机，将所有的材料倒入搅拌至雪花
Thursday, May 1, 2014
Sago Honeydew Dessert (蜜瓜西米甜品)
Sago Honeydew Dessert
Ingredient
-> 1 can ice cream
-> 45 gm sago
-> 500 gm honeydew
-> 250 gm snow ice
Method
-> Boiling the sago until cooked, keep aside for cool
-> Cut the honeydew into a small cube
-> Combine the ice cream and snow ice together
-> Then put in honeydew and sago, well stir
蜜瓜西米甜品
材料
-> 1可以霜淇淋
-> 45克西谷米
-> 500克蜜瓜
-> 250克冰沙
做法
-> 将西谷米煮熟，放在一旁冷却，备用
-> 蜜瓜去皮切小块
-> 将霜淇淋和冰沙混合
-> 倒入西谷米和小块蜜瓜混合均匀即可
Ingredient
-> 1 can ice cream
-> 45 gm sago
-> 500 gm honeydew
-> 250 gm snow ice
Method
-> Boiling the sago until cooked, keep aside for cool
-> Cut the honeydew into a small cube
-> Combine the ice cream and snow ice together
-> Then put in honeydew and sago, well stir
蜜瓜西米甜品
材料
-> 1可以霜淇淋
-> 45克西谷米
-> 500克蜜瓜
-> 250克冰沙
做法
-> 将西谷米煮熟，放在一旁冷却，备用
-> 蜜瓜去皮切小块
-> 将霜淇淋和冰沙混合
-> 倒入西谷米和小块蜜瓜混合均匀即可
Fruity Cocktail (水果鸡尾酒)
Fruity Cocktail
Ingredient
-> 1 can ice cream
-> 1 can of mix fruit
-> 1 can of longan fruit
Method
-> Mix fruit and longan fruit, remove the water
-> Combine ice cream, mix fruit and longan fruit together
水果鸡尾酒
材料
-> 1罐霜淇淋
-> 1罐杂果
-> 1罐龙眼
做法
-> 将罐头杂果和罐头龙眼的糖水去掉，备用
-> 将霜淇淋，杂果和龙眼混合即可
Ingredient
-> 1 can ice cream
-> 1 can of mix fruit
-> 1 can of longan fruit
Method
-> Mix fruit and longan fruit, remove the water
-> Combine ice cream, mix fruit and longan fruit together
水果鸡尾酒
材料
-> 1罐霜淇淋
-> 1罐杂果
-> 1罐龙眼
做法
-> 将罐头杂果和罐头龙眼的糖水去掉，备用
-> 将霜淇淋，杂果和龙眼混合即可
Prawn Rice (虾饭)
Prawn Rice
Ingredient
-> 1 cup of rice
-> 300 gm crystal prawn
-> 2 tbsp chopped ginger
-> 2 tbsp chopped spring onion
-> 2 tbsp chopped garlic
-> 2 tbsp fried chopped garlic
Condiment
-> Chicken stock, sugar and salt to taste
Method
-> Put rice and water into the rice cooker and cook
-> Trim prawns, slit open back and remove innards
-> Add in ginger, garlic, fried garlic and condiment the well mixed
-> When the water in the pot is almost dry, Add in the prawns
-> When rice is cooked, keep using 'warming' mode for 15 minutes
虾饭
材料
-> 1杯米
-> 300克明虾
-> 2汤匙姜茸
-> 2汤匙葱花
-> 2汤匙蒜茸
-> 2大匙炸蒜茸
调味料
-> 鸡精粉，糖和盐少许
做法
-> 米洗净，放入电饭煲中，加入水后加盖，然后煲煮
-> 明虾修剪后，剖开背部，去肠泥，洗净
-> 将姜茸，蒜茸，炸蒜茸和调味料搅拌均匀
-> 当电饭煲里的水烧干后，开盖，把明虾均匀铺上
-> 盖上煲盖，电饭煲续以‘保温’模式，煲煮15分钟
Ingredient
-> 1 cup of rice
-> 300 gm crystal prawn
-> 2 tbsp chopped ginger
-> 2 tbsp chopped spring onion
-> 2 tbsp chopped garlic
-> 2 tbsp fried chopped garlic
Condiment
-> Chicken stock, sugar and salt to taste
Method
-> Put rice and water into the rice cooker and cook
-> Trim prawns, slit open back and remove innards
-> Add in ginger, garlic, fried garlic and condiment the well mixed
-> When the water in the pot is almost dry, Add in the prawns
-> When rice is cooked, keep using 'warming' mode for 15 minutes
虾饭
材料
-> 1杯米
-> 300克明虾
-> 2汤匙姜茸
-> 2汤匙葱花
-> 2汤匙蒜茸
-> 2大匙炸蒜茸
调味料
-> 鸡精粉，糖和盐少许
做法
-> 米洗净，放入电饭煲中，加入水后加盖，然后煲煮
-> 明虾修剪后，剖开背部，去肠泥，洗净
-> 将姜茸，蒜茸，炸蒜茸和调味料搅拌均匀
-> 当电饭煲里的水烧干后，开盖，把明虾均匀铺上
-> 盖上煲盖，电饭煲续以‘保温’模式，煲煮15分钟
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