香葱油鸡

1。鸡去皮＋盐＋葱段＋姜片，蒸熟。
2。绍兴酒＋鱼露＋蚝油＋糖＋麻油＋蒸鸡的汤，煮滚。
3。加入蒸好的鸡肉，勾芡。

桔子cheese cake

今天用了Jane Corner 的食谱做了这个cheese cake，自己改了一点，成功！http://janechew.blogspot.ie/2013/04/mandarin-cheese-cake.html

1）我用300g的朱古力消化饼＋100g的 butter 。下次应该多加butter 因为饼底不结实。我没有烘饼底。
2）我用2粒新鲜桔子加点糖，用blender 捣碎取汁（没有太多渣）。
3）我用1/2 杯 的汁 instead of 1/4 杯。
4）cream 不用另外打发，省了点工。
5）这次没有做topping, 下次再试。

oath otah

终於放心去做otah otah 了。
A）
2粒 大洋葱 (200g 葱头仔）
100g 蓝姜
1支 香茅
乾辣椒 （用热水浸软）＋红辣椒
黄姜粉
5粒 石古仔
马来栈 （烘香＋捣碎）
＊全部材料捣烂后加油炒香

B）
鱼肉 （720g）
盐
糖
2粒 鸡蛋
椰浆 （100g）
＊捣烂鱼肉，顺序加上其他的调味料和A


C）中火蒸上大约八分鈡。

烧鸭

冲凉：
醋 ＋麥牙 （少水）

燒：
背面 150c x 30 minutes
胸面 150c x 25 minutes
Continue 用125c x 10 minutes

注： 如果用extender,

背面 175c x 30 minutes
胸面 150c x 30 minutes

蒸水蛋

2 粒蛋
100ml 鸡湯
200ml 水
少许盐
少许糖
少许麻油

1。把蛋打匀后加鸡蛋和水
2。加入调味
3。蓋上錫纸，先用大火燒开水，再用中火蒸上10 minutes

The best Carrot Cake

4 eggs
295ml vegetable oil
400g white sugar
10ml vanilla
250g flour
9g baking powder
9g baking soda
3g salt
5g ground cinnamon
330g carrot (shredded)
120g chopped pecon

1. Preheat oven to 175c and grease a tin
2. In a large bowl, beat eggs , oli, white sugar and vanilla
3. Mix in flour, baking soda, baking powder, salt and cinnamon
4. Stir in carrots, fold in pecons
5. Pour into prepared tin
6. Bake for 40-50 minutes

湯类

1。江鱼仔，萝卜与马玲薯湯
2。雪耳紫菜湯 （雪耳，紫菜，杞子，粟米，萝卜，红枣，鸡骨）
3。丝瓜肉片汤
4。苦瓜番茄排骨汤
5。节瓜章鱼排骨汤
6。丝瓜番茄紫菜汤
7。五豆鸡脚汤 （黑豆，眉豆，黄豆，红豆，花生，鸡脚，红枣）

海参处理方法

1。先浸泡在冷水里一晚。
2。第二天放入锅，加水（室温），煲至滚就好。
3。取出，浸在水中一周 （每天换水）。
4。海参会越来越软。
5。放冰箱或冷冻。

sweet sambas tumis

100g dried chilies
100g fresh red chilies
10g birds eye chilies
250g shallots
1 big onion
10g ginger
15g galangal
30g garlic
15g  belacan ( toast, chop and break it up powdery)

1 cup cooking oil
Assam water
50g sugar or palm sugar
1tsp salt

黑胡椒猪手

猪手一只。
洋葱 2颗，去皮，分四。
蒜头6瓣，去皮，拍扁。
油 一大匙。

调味料：
黑胡椒碎 一大匙
酱油6大匙
黑酱油一小匙
糖一小匙
水

1。猪手洗干净，飞水，清除雜物。
2。燒熟油，爆香蒜头和洋葱，加入猪手炒匀。
3。加入调味料煮滚，转小火焖45分钟。

Mississippi Mud Pie.

Base:  9 inch spring clip cake tin, lined

           10 oz chocolate digestive biscuits

           3 oz butter

Filling:  250g marshmallows

              4 tbsp milk

              340g dark chocolate 

              426ml double cream

              1 oz white chocalate to decorate

Method:

Base:  crush biscuit to fine crumbs.  Melt butter & stir in crumbs.  Carefully line base and side of tin with mix.  Chill while making filling.

Filling:  place marshmallows & milk in heave saucepan and heat gently until the marshmallows have melted.  Remove from heat and leave to cool completely.

Melt the chocolate in a bowl set over pan of gently boiling water.  Leave to cool. Whip the cream until soft peaks form.  Fold the cooled chocolate into the marshmallows mixture and add the whipped cream.  Mixed well and pour into prepared tin.  Smooth surface with knife or back of metal spoon.

Decorate:  melt white chocalate. Drop small amount on top of chocalate mixture and drag a cocktail stick across the surface to make swirls.  Chill for 2/3 hours or until set. 

         

steamed chocolate cake

A) 180g butter,  160g soft dark brown sugar,  200g full cream milk,  1/2 tsp vanilla extract,  2 tbsp of rum (optional).

B) 2 eggs, slightly beaten with fork.

C) 100g plain flour,  50g Cocoa power,   1/2 tsp baking powder,  1/2 tsp baking soda.

1. Combine (A)in a saucepan.  Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.

2. Add (B )into (1) and stir till well mix.

3. Sift (C) into a large mixing bowl, then pour the eggs mixture (2) over the flour and stir till well mix (cake batter should be runny).

4. Heat up the steamer.

5. Lined 8 inch round baking pan.

6. Pour the batter into the lined pan and place the pan into the steamer.

7. Cover the top of the pan loosely with a piece of aluminum foil.
8. Steam over medium heat for 45 mins

9. Cool the cake in pan before turning out.