黄酒鸡 *Chicken In Chinese Wine

难得星期天，突然兴致勃勃地想下厨。
刚好冰箱里有家婆送的黄酒，开车到附近的麦丁超市买了一只鸡回家，煮了一道小华最爱的黄酒鸡。

香！今天的黄酒鸡比汤师傅的黄酒鸡还香，还要好吃！煮得满意，吃得满足！

干香咖哩鸡 *Dried Curry Chicken

回来的第二个星期，小华带我到Bukit Beruang 的一家印度餐馆吃Banana Leaves。 当然并不是真的吃芭蕉叶。在大马，只要是说到Banana Leaves，大家都会明白就是吃Banana Leaves Curry Rice。

虽然前两年有回来大马过年，但并没有机会上Banana Leaves 餐馆。好想念、好想念Banana Leaves Curry Rice 的滋味。喜欢在芭蕉叶的白饭上面淋很多、很多很浓稠的咖哩；喜欢他们提供的side dishes, 通常这些side dishes 都很美味；点以小盘鸡肉当菜肴送饭；再加上Papadum (印度饼)。。。哦！天呀！这就是大马的其中一个一定要吃的美食！

虽然很想减肥，但看到Banana Leaves Curry Rice, 我还是选择先吃一顿再说。等了那么久才有这个机会大吃一顿，放弃的话，我不会原谅自己。

不懂是不是我太久没吃Banana Leaves Curry Rice 了，还是这家的Banana Leaves 煮的咖哩功夫了得，我觉得真的太好吃了！得空我再去吃！


之前已经upload过了干香咖哩鸡的食谱 (http://trishalavittae.blogspot.com/2008/11/dried-chicken-curry.html).

香菇焖鸡脚 *Braised Chicken Feet with Mushroom

想吃香菇鸡脚很久了，但却很怕炸鸡脚。炸过鸡脚的人一定知道鸡脚一碰到油就乱跳，搞不好鸡脚还没炸熟，自己的手先给喷出来的油给烫熟了！

还好有个好老公愿意壮烈牺牲，自愿担当炸鸡脚这份差事。最后我的香菇鸡脚总算大告成功，不是想自夸，但好好吃哦！可以配饭，也可以配面。




食材：
八角花..... 2 朵
鸡脚....... 大概20-25个
蒜头....... 6-8 颗
香菇....... 用自己喜欢的分量
蚝油....... 2 汤匙
老抽....... 1 汤匙
食油....... 大量
水......... 适量

做法：
1. 先把买回来的鸡脚去皮去前爪，烫过热水再去一次皮，然后晾干。
2. 香菇洗干净后去蹄。可以保留一大朵香菇或切半。
3. 在大锅里装满油后，热油。要切记油一定要很热后才把鸡脚放进去炸。炸的时候得把锅盖盖起来，以防喷油伤到皮肤。如果喜欢吃嫩嫩软软的鸡脚，炸鸡脚的时间就是关键。鸡脚越炸越久，焖煮起来就会越来越嫩。
4. 鸡脚炸好后直接放到冷水里浸至皮肉离骨，有点松松的感觉。
5. 这时候再准备另一个锅，加入2-3汤匙的食油。热油了后，先把一颗颗的蒜头及八角花爆香，然后再把炸好的鸡脚和香菇一起放到锅里炒一下，加适量的水，再加蚝油和老抽。
6. 用大火把水/汁煮滚。滚开了后就调小火，慢慢把鸡脚和香菇焖软透为止。这通常会需要用到2个小时的时间。

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Ingredients:
2 star anise
20-25 chicken feet
6-8 clove of garlic
chinese mushroom
2 tbsp oyster sauce
1 tbsp darker soy sauce
cooking oil
water

Instructions:
1. Tare off the rough skin and remove at least the first joint of the chicken feet from each toe. Pour boiling water on chicken feet may help to remove the rough skin more easily. Rinse the feets and ready for use.
2. Clean the mushroom and remove the stem. You could choose to cook the whole mushroom or cut it into half.
3. Fill the pot with cooking oil and heat it up with high temperature. Fried chicken feet in the pot for at least 10-15 minutes. The longer the chicken feet is deep fried, the softer and better the texture will have.
4. Remove chicken feet from (3) and put them straight into a basin full with cold water for a few minutes.
5. Get another pot ready with 2-3 tbsp of hot oil, stir fried garlic and star anise until garlic turns color to abit brownish. Add fried chicken feet and mushroom to the pot. Add water. oyster sauce and dark soy sauce and cook with high temperature until the water/gravy is boiling.
6. After the water is boiling, cook with medium low heat for about 2 hours.

东坡肉 *Braised 'Dong Po' Pork

近来上中国馆子都爱叫这一道菜 - 东坡肉。看到那一层层的肥肉，说真的我避而远之。但说到是东坡肉，我忍不住想夹掉飞油的部份，多吃几口瘦肉。

这一道菜是小华的拿手菜，我自己还未尝试煮。但听他述说，好像应该不会太复杂，也不会太简单。基本上只要根葱、花雕酒、酱油、老抽、黑酱和一些糖而已。

虽然肉很肥，但因为长时间焖在锅子里，即使吃下肥肉也不会觉得腻。




食材：
姜片.... 适量(要足够盖满锅底就好)
青葱.... 3-4 根(切节，大概1-2寸长)
五花肉... 适量
花雕酒.... 适量(要足够盖满在锅子里的猪肉)
酱油.... 2 汤匙
老抽.... 1-2 汤匙
糖....... 适量
热水.... 适量

做法：
1. 先把一整块的五花肉用热水煮5分钟，然后再把肉切成2X2寸大的猪肉块。
2. 把姜片垫在最锅底下，然后再垫青葱，然后再把五花肉放在最上层。要记得放五花肉时猪皮要先向下。
3. 把花雕酒倒入锅内，酒的分量一定要把五花肉盖满。再加入其它食材如：酱油、老抽和糖。
4. 加盖后用大火先把肉煮大概1/2个小时。1/2个钟后改用慢火慢慢煮2-3小时。最好是在每30分钟翻一次五花肉，另外也该勤力做捞油/去油的动作。
5. 焖好后，提出来，然后再拿去蒸至猪皮晶莹剔透。(最后的这个步奏可免)

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Ingredients:
slices of ginger
3-4 spring onions, cut into 1-2 inches
pork belly
Chinese 'Hua Diao' rice wine
2 tbsp soy sauce
1-2 tbsp another type of soy sauce, darker in color
sugar
hot water/boiling water

Instructions:
1. Boil pork belly in hot water for 5 minutes. Rinse and cut it into smaller pieces, about 2X2 inches each.
2. Place ginger at the most bottom of the pot, then follow by spring onion. Place pork belly on the most top. Make sure the skin should be facing downward.
3. Add Chinese 'Hua Diao' rice wine, then add both types of soy sauce and sugar. Make sure the pork belly is fully soak with rice wine.
4. Cook with medium high heat for the first 30 minutes, then switch to medium low heat and cook for at least another 2-3 hours. It's important to turn over the pork in every 30 minutes, to make sure both surface (the skin and the meat) absorb the gravy. It's also best to often remove the layer of fat that floats on the gravy.
5. After step (4) is done, steam it for another 15-30 minutes. (or you could also skip this step).

烤肉干 *BBQ Pork Snack

今天整理laptop里的照片，发现到原来还有好多食物照片没po上来。也有好一段日子没有把食谱记载上来了，很多照片都是在很早以前就拍的。也发现最近不太爱拍食物照了，煮完就直接狼吞虎咽的把食物吃光光， 没耐心再帮食物摆pose拍沙龙照了。

这个肉干是小华在今年的农历新年是弄得小吃。一年多没回去了，好想念肉干。说真的我也不懂小华怎么弄的，我一放工回家他就拿出一盒的小片肉干然后送给我！好贴心！没有夸大，也没有故意自夸，小华的肉干可以媲美‘我’家的肉干！肉嚼在口中时是香的，每一口咬下去都好像猪肉会在嘴里‘爆浆’，肉又甜又够味！而且肉干还烤得很薄，很容易嚼噘！

问题只有一个。。。吃了大概十片后，直接发热气，喉咙疼痛起来。。。

牛肉仁当 *Rendang Beef

从小就在丹州长大，吃辣吃酸已经成了丹州人生活中的一种调剂品。因为受到马来人和土生土长长的‘福建暹’(peranakan) 文化影响, 丹州华人可以说是无辣不欢。

说真的，我很爱吃马来餐。大马众多地方，最好吃的马来餐就原在丹州。上大学离开了家里出外生活后才发现到原来只有家乡的马来餐最好吃。很多在KL很好吃的马来餐也是丹州子民开的餐馆。

吃过Kerutuk Daging 吗？天呀！那才是留在人间的仙间美味呀！最近很想念马来餐，除了Nasi Lemak之外，我一概不懂。后来因为在圣诞节前同事说我们来搞一搞 ‘Food Safari’，也就是搞个来指各国的美食佳肴，我才想到说不如我来试试煮仁当牛肉看看。

仁当牛肉的材料及烹饪过程是真的比较复杂，而且还需要很多耐心去慢慢的泡制每一个步骤。单单烹饪的时间方面就已经是一个考验， 但无可否认这一道菜肴是值得你去花时间、精力、耐心完成的。

这仁当食谱是从Rasa Malaysia那里学来的。有空你也不妨来试试看！

A) 食材：

牛肉...... 600g (切成方块)

桂皮...... 1 支(大概2寸长)

丁香...... 3 个

八角...... 3 个

cardamon pods...... 3 个

香茅...... 1 支(切成4段)

超浓缩椰浆...... 150ml

食油...... 适量

水.......... 适量

椰糖...... 适量

盐.......... 适量

阿三(asam)...... 2汤匙(加热水去籽，冲成阿三汁)

椰肉丝...... 8-10汤匙(炒成大概6汤匙的炒椰丝)

B) 酱汁食材:

葱...... 8-10 颗

南姜...... 1 寸

香茅...... 3 支 (只需白色底部那一届而已)

蒜头...... 5 辨

普通姜..... 1 寸

干辣椒..... 5-6 条

做法：

1. 把全部的B放到搅碎机里搅拌。

2. 热过后加入少许油，然后把(1)炒香，再加入桂皮、丁香、八角和cardamom，然后一直炒至香为此。

3. 加入牛肉块和切断了的香茅煮1分钟。

4. 再加入椰浆、阿三汁和水。盖锅然后再用中火煮大概20分钟。

5. 再加入炒椰丝和椰糖炒匀。

6. 再次盖锅，然后转用慢火煮至牛肉松软为止。时间大概是1个半钟到2个钟之间。之间要注意水份，太干了可以加少许水慢慢煮至收汁为此。

7. 可以加一些盐调味即可。切记：隔夜再煮过的仁当会一天比一天好吃。

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Ingredients A:

600g diced beef

1 two inches long cinnamom

3 cloves

3 star anise

3 cardamom pods

1 lemon grass (cut into 4)

150ml thick coconut milk

cooking oil

pulm sugar

water

salt

2 tbsp of tamarind (pour in hot water to remove the seeds and get tamarind juice)

8-10 tbsp shreded coconut (toast until brown)

Ingredients B:

8-10 shallots

1 inch galangal

3 lemon grass (use the white part only)

5 cloves of garlic

1 inch ginger

5-6 dried chilli

Instructions:

1. Chop ingredients B and then blend it in a food processor until fine.

2. Heat the oil in a stew pot, add (1), cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice and water. Simmer for about 20 minutes with medium low heat.
5. Add toasted coconut and palm sugar, stir until it blend well with the meat.
6. Cover the lid and simmer for 1 1/2 to 2 hours with low heat, until the meat is really tender and the gravy has dried up. If it is too dried, you could add some water occasionally.
7. Add salt to taste before serve. Tips: overnight beef rendang will taste even better.

牛扒 *Steak

在小华生日那天煮了牛扒。。。好好吃哦! 还有，原来很简单也！


我太贪心了，怕吃不饱，买了两片大片的牛肉。。。最后吃到涨!

煎好后牛扒一定要在温度适量的地方rest它10-15分钟才会好吃。

牛扒配红酒， 赞!

自己随意弄的side dish，没想到好好吃也！

就是要这种效果! Pinkish pinkish 这样。。。

这牛扒做得太完美了! (不是想自夸，但真的熟度刚刚好)

食材：

牛肉...... 2 片(1 寸厚)

食油...... 1 汤匙

盐.......... 适量

椰菜花... 1 碗

芹菜....... 2 汤匙(切碎)

马铃薯... 2 粒(大粒的，切大块)

沙拉大葱... 1 粒(切片)

橄榄油...... 3-4 汤匙

锡纸...... 1 大片

架子/筷子...... 架子一个或筷子2双

现成的黑胡椒牛排酱汁(自己做也可以，很简单。想知道怎么弄，可以message我)

做法：

A) Side Dish:

1. 先把椰菜花煮水一下。

2. 把橄榄油、适量的盐和芹菜加入椰菜花、马铃薯和大葱，然后搅匀。

3. 用锡纸把(2) 包起来，然后把(2) 放入烤箱里，开大概6-7 号的温度烤大概半个钟。由于马铃薯的切法大家各有不同，建议未熄火之前先把锡纸打开来看看马铃薯是否软化了。

4. 把烤炉的火熄了后，建议把(3)继续放在烤炉里面，但烤炉的门要打开。

B) 牛肉煎法:

1. 如果牛肉是从冷冻冰箱拿出来的，那就一定先要以室内温度解冻，直到牛肉的度数和室内的度数不相上下为此。

2. 这时候开火用中高的温度烧热None Stick Pan 和食油。切记一定要锅里的油冒烟后才把牛肉放进锅里煎三分钟。在煎牛肉之前可以用少量的盐抹在牛肉上，但切记只有要煎之前再抹上，不用特地老早就腌牛肉。我建议不需要用盐。

3. 把牛肉反过来后，再用三分钟时间煎牛肉的另一面。

4. 牛肉离锅后要立刻把它放在架子/筷子上面(如图)“晾"。要切记要用稍微温的温度把牛扒 “晾”10-15 分钟。我是用自己的方法处理这一个步骤: 烤了Side Dish 后把门打开的目的就是要慢慢调整烤炉里的温度。让它留下少许的温度，然后可以把牛扒放到烤炉里"晾"。

5. 至于牛扒汁的弄法有很多种。我自己就很懒，买了现成的汁加水煮一煮，淋上牛扒即可。

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Ingredients:

2 pieces of sirloin steak

1 tbsp cooking oil

salt

1 bowl of cut brocolli

2 tbsp finely chopped parsley

2 potato, dice or cut into cube

1 red onion, cut

3-4 tbsp olive oil

1 aluminium foil

1 kitchen/cooking rack

ready made black pepper sauce

Instructions:

A) Side Dish

1. Cook brocolli in boilling water for 1-2 minutes. Drain the water.

2. Add oliver oil, a little bit of salt and parsley to potato, onion and brocolli. Stir until everything is evenly mixed.

3. Wrape (2) with aluminium foil and place it into the oven to heat for about half an hour. Turn the heat to 6 or 7. Check to see if potato is soften before turning off the gas.

4. Off the gas and leave the door open. You could leave (3) in the oven.

B) How to fry steak?

1. Please ensure the steak should be at room temperature before cook.

2. Pour cooking oil into the none stick pan and turn to medium high heat. Make sure the pan is really hot before frying the steak. You could put some salt on the steak before cooking it. I strongly recommend to cook the steak without any spice or salt.

3. Fry the steak for 3 minutes for each side.

4. Quikly rest the steak on the kitchen/cooking rack and place it in a warm place for 10-15 minutes. I did this step by placing the steak into the mildly warm oven.

5. There are lots of recipes about ways to cook the sauce. I was too lazy to prepare the self-made sauce, therefore I bought ready made sauce, add some water in it and boiled it in a small pot until it is done. Pour the sauce on steak and it is ready to serve.

咖哩粉炸鸡翼 *Deep Fry Chicken with Curry Powder

食材：

鸡翼..... 8 对(依上半下半切成两截)

Adabi 鱼咖哩粉..... 3 汤匙

面粉..... 适量

蒜米..... 1 汤匙

苏东露..... 1 茶匙

盐..... 适量

食油..... 大量

做法：

1. 鸡翼腌上蒜米、咖哩粉、苏东露和盐。最好能腌隔一夜。

2. 第二天要炸鸡翼之前，加入面粉，把一切调匀。

3. 热锅后加入大量的食油。食油要煮到很热才把鸡翼放到锅里炸。

4. 鸡翼炸至金黄色即可。

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Ingredients:

8 pairs chicken wings (each wing cut into 2)

3 tbsp Adabi fish curry powder

flour

1 tbsp finely chopped garlic

1 teasp squid sauce

salt

cooking oil

Directions:

1. Marinate chicken wing with garlic, squid sauce, curry powder and salt. It is best to marinate them over night.

2. Before deep frying, add flour to chicken wing and toss until evenly mix.

3. Make sure the cooking oil is hot before deep frying.

4. Remove chiken wing from wok after both sides of chicken wing turn into golden brown.

酿豆腐 *Stuff Toufu

食材：

猪肉绞..... 500g

红萝卜... 1 条(切碎)

大葱...... 1 大粒(切碎)

酱油...... 2 汤匙+2 汤匙

蚝油...... 1 汤匙

胡椒粉... 适量

茄子...... 2 条

苦瓜...... 1 条

豆卜...... 1 包

盐......... 适量

食油...... 大量

水......... 适量

玉蜀黍粉... 1 茶匙

鸡蛋...... 1 粒

准备：

1. 茄子切片，然后在每一片的旁边割一刀。不要割断，只要割开就好。

2. 苦瓜切片，然后用茶匙把中间的果实挖掉。

3. 用手把豆卜的一个平面拔开。

做法：

1. 猪肉绞里加红萝卜、大葱、2汤匙酱油、胡椒粉、玉蜀黍粉和鸡蛋，然后搅匀 (可以加盐)。

2. 把(1)塞入处理好了的茄子、苦瓜和豆卜里。多余的绞肉可以弄成肉丸。

3. 把大量的食油弄热后，开始把酿件炸过。只需炸一会儿就好，目的是要让绞肉定位。

4. 把炸好的酿件放到另一个锅里。加水、蚝油和1 汤匙的酱油。用慢火焖煮大概半个钟即可。

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Ingredients:

500g minced pork

1 carrot, chopped

1 onion, chopped

4 tbsp soy sauce

1 tbsp oyster sauce

pepper

2 aubergines

1 bitter plant

1 pack fried bean curb

salt

cooking oil

water

1 teasp corn flour

1 chicken egg

Preparations:

1. Cut aubergine into slices (about 2 inches), then cut on the side to make an opener.

2. Cut bitter plant into slices (about an inch), use tea spoon to remove the seeds.

3. Use fingers to shred the fried bean curb to make an opener.

Directions:

1. Mix carrot, onion, 2 tbsp of soy sauce, pepper, corn flour and egg in minced pork. Stir until everything is evenly mixed.

2. Insert/stuff (1) into aubergine, bitter plant and fried bean curb.

3. Heat the wok with plentty of cooking oil and deep fried (2) for a while. This step is done to ensure the stuff meat will remain tight in the aubergine, bitter plant and fried bean curb. You could make some meat balls if there is extra (1).

4. Place (3) in another pot. Add some water, oyster sauce and 2 tbsp of soy sauce, simmer with medium low heat for about 1/2 an hour.

烧烤排骨 *Grill Pork Ribs

食材：

排骨........ 1 整块

蜜糖........ 2 汤匙

李锦记叉烧酱..... 2 汤匙

盐

做法：

1. 排骨腌上少许盐和李锦记叉烧酱，腌隔一夜。

2. 热炉大概3分钟，然后再把排骨放进烤炉里烤25分钟。(这时候的排骨应该100%熟透了)

3. 把蜜糖涂在排骨上，再继续烤5分钟即可。

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Ingredients:

1 big chunck of pork rib

2 tbsp money

2 tbsp Lee Kum Kee Cha Shao sauce

Directions:

1. Marinate pork rib with a little bit of salt and Lee Kum Kee Cha Shao sauce. Keep it in the fridge over night.

2. Pre-heat the oven for about 3 minutes, grill pork rib with 220 degree celsius for approximately 25 minutes. (pork rib should be 100% cooked now)

3. Spread money on pork rib and put into the oven to grill for another 5 minutes.

蒸药材鸡 *Steamed Chicken with Herbs

Before it is cooked...

Wrap up...

and bring to steam...

食材：

鸡............ 1/2-1 只

玉竹........ 1 碗

当归........ 4-5 片

枸子........ 1/2 小碗

去籽红枣..... 10-12 粒

绍兴酒.... 1 汤匙

酱油........ 适量

水............ 适量

盐............ 适量

大片的锡纸..... 1-2 张

做法：

1. 鸡洗干净后，抹上少许盐。

2. 把药材拿去洗干净、浸水。

3. 把鸡和药材一起放进锡纸里包起来。

4. 包起来之前，加上适量的酱油(我通常加2大汤匙)，少许水。

5. 用大火蒸40分钟或以上。要注意水量，可以加热水。

6. 蒸好后，倒入昭兴酒，就可以上桌了。

p/s: 要鸡的颜色漂亮，可以用老抽。

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Ingredients:

1/2-1 chicken

1 bowl Yuzhu Chinese herb

4-5 slices Chinese herbs Dong Gui

1/2 bowl ghoji cherry

10-12 seedless red dates

1 tbsp Red Chinese Rice Wine

soy sauce

water

salt

aluminum foil

Directions:

1. Marinate chicken with some salt.

2. Wash all the herbs and immerse with water.

3. Place chicken and all the herbs in aluminum foild.

4. Before wrapping it up, add roughly 2 tbsp of soy sauce and some water.

5. Bring (4) to steam for about 40 minutes or more.

6. Once it is done, add Red Chinese Rice Wine to the chicken.

叉烧 *Roast Pork

食材：
梅花肉............... 2 条

蒜米................... 2 汤匙

李锦纪叉烧酱... 2 汤匙

蚝油................... 1 汤匙

锡纸................... 1 大张

保鲜膜............... 1 大张

做法：

1. 先把梅花肉腌上蒜米，再把李锦纪叉烧酱和蚝油加入一齐调匀。

2. 把腌好的梅花肉用保鲜膜连碗包好，然后放在冰橱里搁一夜。

3. 第二天要烧肉前，先在烤盘上放一层锡纸，然后才把腌好的梅花肉条放到烤盘上，再用锡纸把肉包起。

4. 先把烤炉弄热大概5分钟(7号热度，大概等于220 摄氏)，然后再把肉放到烤炉里烤半个钟。

5. 半个钟后不用立刻把肉从烤炉里拿出来，可以先让肉在炉里再多焖5分钟才拿出来。

6. 肉稍微冷却了，就可以开始切片。

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Ingredients:

2 slices pork belly

2 tbsp finely chopped garlic

2 tbsp Lee Kum Kee Cha Sao Sauce

1 tbsp oyster sauce

1 piece aluminium foil

1 piece cling film

Directions:

1. Marinate pork belly with garlic, add Lee Kum Kee Cha Sao Sauce and oyster sauce to mix until even.

2. Place pork belly in a bowl/plate and cover with cling film. Keep pork belly with marinated sauce in refrigerator for a night.

3. The next day before roasting the meat, place aluminium foil on baking plate, then only place marinated pork belly on top and wrap it.

4. Pre-heat the oven for 5 minutes (with 220 degree celsius), then roast the pork for about half an hour.

5. After half an hour, off the gas but do not remove the pork from oven immediately. Let it stays in oven for another 5 minutes before removing.

6. Cut it into thin slices and it's ready to be served.

Ayam Masak Merah

Ayam Masak Merah is a Malay dish where you can just order at any Malay restorants. Ayam Masak Merah if is translated to English means 'Chicken Cooked in Red'. Basically it tasted like sweet and sour chicken, the different is the chicken has to be cooked twice: firstly is to deep fry; then is to stir with tomato sauce.






食材：
鸡块............... 1/2 只鸡
大葱............... 1 粒(切片)
番茄............... 2 粒(切丁)
木薯粉........... 适量
番茄酱........... 2 汤匙
蚝油............... 1 汤匙
玉蜀黍粉....... 1/2 茶匙
蒜米............... 1 汤匙
水................... 适量
盐................... 适量
食油............... 适量



煮法：
1. 鸡块腌盐，然后沾上一层的木薯粉。
2. 烧开大量的油后，把鸡块拿去炸熟，炸至表面变金黄色。
3. 另外再开锅烧大概一汤匙的油，爆香蒜米，再炒熟大葱，然后再把番茄放到锅里炒。不停的炒大概2分钟后，加2杯水，用慢火把番茄焖至分解。
4. 加入蚝油及番茄酱，炒匀。
5. 加少量水入玉蜀黍粉，把它弄成勾芡，然后加入(4)。
6. 最后把炸过的鸡块加入锅内，一直翻动鸡块至鸡块粘上酱汁即可收火。


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Ingredients:
1/2 chicken, cut into pieces
1 sliced onion
2 chopped tomato
tapioca powder
2 tbsp ketchup
1 tbsp oyster sauce
1/2 teasp corn flour
1 tbsp finely chopped garlic
water
salt
cooking oil



Directions:
1. Marinate chicken with salt, then cover with tapioca powder.
2. Heat up lots of cooking oil, deep fried chicken until it is fully cooked.
3. Heat up the wok again with 1 tbsp of oil, stir garlic until it turns a bit yellowish. Add onion to stir then follow by tomato. Keep on stiring for 2 minutes, then add 2 glasses of water to simmer for another 5-7 minutes.
4. Add oyster sauce and ketchup.
5. In the other hand, mix-up tapioca powder with some water. Then pour it in (4).
6. Finally add fried chicken into the sauce. Keep on stiring until all chicken are covered with tomato gravy.

豆瓣酱焖排骨 *Pork Ribs with Salted Soy Bean

食材：

排骨....... 1 碗

豆瓣酱... 1 大汤匙

糖........... 1 大汤匙

食油....... 适量

姜丝/姜片..... 适量

蒜米....... 1 汤匙

水........... 适量

做法：

1. 热油后，先爆香蒜米，再炒香姜丝/姜片。

2. 加入排骨炒一炒，然后用大火焖大概8-10分钟。

3. 把豆瓣酱加入，再加水炒一炒，然后再用中小火焖至排骨软化为此。通常必须煮上一个多钟，间中必须开盖起来炒一炒和加水。

4. 加糖调味即可。

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Ingredients:

1 bowl pork ribs

1 tbsp salted soy bean

1 tbsp sugar

cooking oil

ginger, shreaded

1 tbsp chopped garlic

water

Directions:

1. Heat the oil, stir garlic and ginger for about 2 minutes.

2. Add pork rib to stir, then simmer for 8-10 minutes with medium-high heat.

3. Add salted soy bean and some water. Stir until everything is evenly mixed, turn to medium-low heat and simmer until the meat is soften. Normally it will take more than an hour for the meat to be completely cooked. Don't forget to keep on stiring it every 5 minutes. You may add water in the middle of the cooking process.

4. Add sugar to stir with other ingredients before done.

保卫儿烤鸡腿 *Grill Chicken Tight with Bovril

记得小时候妈妈给我们吃很多的保卫儿，那时候吃到有点怕。当成年的我再次看到保卫儿时，不懂怎么了，嘴巴里的口水一直流，很怀念保卫儿那咸咸甜甜又香的味道。其实用保卫儿配粥吃也是一大享受。它那浓浓的牛肉汁味很想让人吃了再吃。最近，我们俩公婆都爱空点着来吃，很上瘾。


这道保卫儿烤鸡是一位新加坡的男性朋友告诉我他在家里煮保卫儿烤鸡。在skype里听起来很好吃，所以就想试一试。反正不用油又不用烟，又简单，试一试没关系嘛！结果。。。依照自己的方法随便腌一腌，烤一烤，真的是很好吃哦！




食材：
全鸡腿....... 3 支
九层塔叶... 2 大汤匙
麻油........... 1 大汤匙
保卫儿....... 越多越好
蒜米........... 2 汤匙


做法：
1. 先把鸡腿洗净后，在鸡腿上用刀轻轻的割几个痕。
2. 然后腌上蒜米、保卫儿、麻油再撒上九层塔叶。腌两个钟或以上。
3. 先弄热烤炉，大概7 号热(220 摄氏)。5 分钟后把鸡腿那进去烤，烤大概20分钟就熄火。先不要把鸡腿拿出来，烤炉还热，让鸡腿再继续烤下去5-8分钟即可。


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Ingredients:
3 whole chicken tights
2 tbsp dried chopped basil
1 tbsp sesame oil
bovril (as much as possible)
2 tbsp chopped garlic


Directions:
1. After cleaning chicken tights, cut a few lines on the chicken.
2. Marinate chicken tights with garlic, bovril, sesame oil and sprinkle dried chopped basil on top. It will be best to marinate chicken tights for at least 2 hours or more.
3. Pr-heat the oven (around 220 degree celsius) for about 5 minutes. Put marinated chicken on tray and bring to grill for 20 minutes. Switch off the and leave the chicken in oven for another 5-8 minutes.

咸鱼花腩煲 *Claypot Pork Belly with Salted Fish

食材：

五花肉...... 1 碗(切片)

辣椒干...... 5-6 条(去籽)

梅香咸鱼.. 1 片

大葱.......... 1 粒(切片)

蚝油.......... 1 汤匙

晒油.......... 1 汤匙

姜.............. 1 块(切薄片)

蒜米.......... 1 汤匙

食油.......... 适量

粟粉.......... 1/2 茶匙

糖.............. 少许

胡椒粉...... 适量

盐巴.......... 少许

做法：

1. 猪肉片腌胡椒粉、少量的盐巴和粟粉。

2. 油热后先炸咸鱼。炸后，捞起待用。

3. 用来炸咸鱼的热油留少许，先爆香蒜米，再爆姜片，然后爆辣椒干。

4. 把猪肉倒入锅中和其他材料一起炒。

5. 炒至猪肉熟后，先加大葱再加蚝油和晒油。把刚煎过的咸鱼也加入一起炒。

6. 依个人口味可再加以调味(糖或盐)。

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Ingredients:

1 bowl sliced pork belly

5-6 seedless dried chilli

1 piece salted mackarel fish in oil

1 onion, cut quaterly

1 tbsp oyster sauce

1 tbsp caremel sauce/dark soy sauce

1 palm-sized ginger, cut into thin slices

1 tbsp finely chopped garlic

cooking oil

1/2 teasp corn flour

sugar

pepper

salt

Directions:

1. Marinate pork with pepper, a little bit of salt and corn flour.

2. Heat the oil and fried salted fish until cooked. Keep for use later.

3. Leave 2 tbsp of oil from (2), stir garlic, then follow by ginger and dried chilli.

4. Add pork belly to stir until cooked.

5. Add onion, oyster sauce and caremel sauce/dark soy sauce. Also add fried salted fish. Crush fried salted fish into smaller pieces and stir until it is evenly mixed with pork.

6. You could add more salt and some sugar to add flavour.

红烧肉 *Red-Braised Pork

食材：

五花肉...... 2 条

桂皮.......... 1 支大概3寸长的 (如果使用粉状的就用1 汤匙)

五香粉...... 1 茶匙

八角.......... 3-4 粒

蜜糖.......... 2 汤匙

蒜头.......... 1 大粒 (拨开一瓣瓣)

蚝油.......... 1 汤匙

酱油.......... 1 汤匙

麻油.......... 1 汤匙

黑酱油...... 1 汤匙

水.............. 1 碗

鸡精粉...... 适量

食油.......... 适量

做法：

1. 热锅后，加入1 汤匙的油。先炒香蒜头、八角、桂皮和五香粉爆炒一下。

2. 加水、蚝油、黑酱油、麻油、酱油和少许鸡精粉。稍微炒允后，加入五花肉条，然后开中火慢慢的把猪肉煮熟。最好可以不时的反动一下五花肉，这样猪肉的双面才会沾到香料。

3. 当水份收汁后，转小火。一手加入蜜糖，一手要不停的反动猪肉，这样蜜糖才不会烧焦粘锅底。

4. 取出等稍微冷却后，开始切片。可以把锅底剩下的汤汁淋在猪肉片上。

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Ingredients:

2 slices pork belly

1 3inches long cinnamon/ 1 tbsp cinnamon powder

1 teasp Chinese 5 spices powder

3-4 star anise

2 tbsp honey

1 whole garlic, separate into cloves

1 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp caramel sauce/dark soy sauce

1 small bowl water

chicken stock

cooking oil

Directions:

1. Heat the wok with 1 tbsp of cooking oil, stir star anise, cinnamon, Chinese 5 spices powder and garlic for about 2 minutes.

2. Add water, oyster sauce, caramel sauce/dark soy sauce, soy sauce, sesame oil and a little bit of chicken stock. Stir until everything is evenly mixed, then add pork belly to cook with medium heat. Keep stiring the pork in every 5-8 minutes to make sure both sides of pork belly are immersed in the gravy.

3. Once gravy is reducing to 70-80% (or thickening), switch to medium-low heat. Add honey and keep on stiring to avoid honey from sticking on the wok.

4. Slice pork belly into thin-slices and pour all the left-over gravy on top before served.

春卷 *Pork Spring Roll

食材：

五花肉碎..... 1 大碗, 可以用鸡肉代替

马蹄............. 8-10粒(切粒 )

红萝卜......... 1 条(切粒)

鸡蛋............. 1 粒

大葱............. 1 粒 (切粒)

腐皮............. 1 大张

五香粉......... 1/2 茶匙

盐................. 适量

食油............. 大量

煮法：

1. 猪肉碎腌盐及五香粉。

2. 再把切粒的红萝卜、马蹄及大葱一起加入猪肉碎里搅允。

3. 在搅肉里打一粒蛋。

4. 把腐皮切四方(像薄饼一样)，然后把搅肉放到腐皮里包起来。

5. 包好后，拿肉条去蒸大概5-8分钟，把肉蒸熟为此。

6. 蒸好后去肉条上面的水份，再把肉条拿去大量的热油里炸至今黄色。

7. 待肉条冷却后，开始斜切成大概2寸厚的肉片即可。

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Ingredients:

1 big bowl minced pork belly, could replace with chicken

8-10 water chestnut, diced finely

1 carrot, diced finely

1 chicken egg

1 onion, diced finely

1 sheet bean curd sheets

1/2 teasp Chinese 5 spices powder

salt

cooking oil

Directions:

1. Marinate pork with Chinese 5 spices powder and salt.

2. Add diced carrot, onion and water chestnut to (1) and mix until even.

3. Break an egg and stir in in a bowl, then add to (2) and mix evenly.

4. Cut bean curd sheet into a smaller-square sheets, about the size of a spring roll wrape. Put (3) on the bean curd sheet and wrape it.

5. Bring to steam with medium-high heat for about 5-8 minutes, until pork is cooked.

6. Make sure steamed pork roll is dried before deep frying. Deep fry pork roll with medium-high heat until the wrape turns golden in color.

7. Sliced spring roll about 2 inches in width before served.

东炎鸡 *Tom Yam Chicken

Tom Yam is a Thai cruisine that is also welknown among Malaysians. Its spicy and sour taste is able to increase appetite, especially to those who are living in hot and humid countries such like Malaysia and Thailand.

食材：

小番茄...... 4-5 粒(切半)

大葱.......... 1 粒(切片)

蒜米.......... 1 汤匙

葱泥.......... 1 汤匙

东炎酱...... 1 汤匙

红萝卜...... 1/2 条(切片)

鸡腿肉...... 1 碗(去大骨)

食油.......... 适量

盐.............. 适量

胡椒粉...... 适量

做法：

1. 鸡腿腌盐和胡椒粉。

2. 热油后，先爆香蒜米，再爆香葱泥，然后加入东炎酱 一起炒大概2 分钟。

3. 把鸡腿加入锅里一起炒至鸡肉表面熟。

4. 加入红萝卜(红萝卜先用热水煮熟)、大葱、番茄煮至鸡肉熟。

5. 可以在加入一些盐调味。

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Ingredients:

4-5 mini sized tomato, cut into half

1 onion, sliced

1 tbsp chopped garlic

1 tbsp chopped shallot

1 tbsp tom yam paste

1/2 carrot, sliced

1 bowl boneless chicken tight, cut into bite-sized pieces

cooking oil

salt

pepper

Directions:

1. Marinate chicken tight with pepper and salt.

2. Heat the oil, stir fried garlic until colored, then add shallot to stir fried with garlic. Add tom yam paste to stir for about 2 minutes.

3. Add chicken to stir with (2) until the surface of chicken is cooked.

4. Add carrot (boil carrot in hot water before used), onion and tomato to cook until chicken is completely cooked.

5. Add a little bit of salt to add flavor.

梅菜猪肉 *Pork with Salted MuiChoy

食材：

花肉...... 2 条(切块)

甜梅菜.. 1 包(200克)

蒜头...... 1 大粒(去皮，打爆)

水.......... 适量

八角...... 2-3 颗

食油...... 适量

糖/椰糖.. 适量

晒油........ 1 汤匙

做法：

1. 梅菜一定要洗很多次，这样才会洗干净，而且不会太咸。但又不可浸太久，梅菜的原汁原味会流失。洗净后，切成2公分长。

2. 热锅后，先把蒜头炒香，然后把花肉放到锅里和蒜头炒一炒。

3. 加水、黑酱油、八角和梅菜入锅，焖至花肉软化。

4. 可以加糖调味。

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Ingredients:

2 pork belly, diced

200g sweet salted MuiChoy

1 whole garlic, skinned and crushed

water

2-3 three star anise

cooking oil

sugar/coconut sugar

1 tbsp caremel sauce/dark soy sauce

Directions:

1. Wash salted MuiChoy with running water several times to remove dirt and sand. Immerse salted MuiChoy in water to reduce saltiness. Cut salted MuiChoy into 2cm in lenght.

2. Heat the pot with some cooking oil, stir garlic until colored, add pork belly to stir.

3. Add water, caremel sauce/dark soy sauce, three star anise and salted MuiChoy and simmer until prok belly is soften.

4. Add some sugar to add flavour.