Clams & White Wine Linguine with Pesto Sauce

Clams & White Wine Linguine with Pesto Sauce

青醬白酒蛤蠣義大利麵

Bunch of linguine

12-15 clams

1/4 cup of white wine

1 tbsp pesto sauce (refer recipe for pesto sauce)

3 cloves of garlic (minced)

1/2 onion (slice)

1 small chilli (minced)

Olive oil

Salt

Pepper

1. Add in olive oil, salt & linguine into boiling water & cook for 12mins. Set aside.

2. In a pan, fry garlic, onion & chilli till fragrant.

3. Add in clam & white wine, boil & add in pesto sauce.

4. Add in linguine, sprinkle pepper & salt and mix together.

Source : https://www.how-living.com/?p=17679 (How Living 美味生活)

Pesto Sauce

Pesto Sauce

基礎青醬

100-150ml Olive oil
100gm Pine nuts (fry for more fragrance)
175gm Basil (Thai/Sweet Basil)
5 cloves Garlic (minced)
3 tbsp Parmesan cheese
Pinch of black pepper
Pinch of salt
Lemon juice


1. Add in pine nuts, garlic, pepper & salt into food processor and minced it.
2. Press out water from basil & remove stem, keep only soft leaf.
3. Add basil into food processor and mix with step 1.
4. Add in olive oil & parmesan cheese, process again.
5. Once done, squeeze in lemon juice, mix with spoon.
6. Remove and pour into bottle and keep for use.

Source: https://www.how-living.com/?p=16481

Thai Style Steamed Fish

Thai Style Steamed Fish

泰式蒸鱼

Fish

1 lime - green (press out juice)

Minced:
3 cloves garlic
2 small chillies
1 plant of coriander

Sauce:
1 tbsp fish sauce
1 tbsp water
1 tbsp sugar

1. Boil water. Place fish on rack and steam for 6mins.
2. Remove fish and pour away water from fish.
3. Add in sauce & minced ingredient to fish.
4. Steam on high heat for 1-2mins.
5. Remove and add in lime juice.

Source: http://bibinews.com/?post=28393

Pork Ribs with Dried Chillies and Onion

Pork Ribs with Dried Chillies and Onion

辣焖排骨

800gm pork ribs,cut into pieces
1 onion, peeled & cut wedges
5 dried chilles

Marinade:
1/4 tsp pepper
1/2 tsp salt
1/2 tsp sesame oil
2 tbsp plain flour
2 tbsp cornstarch

Seasoning:
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
600ml water

2 stalks spring onion, cut into short length

1. Marinade pork ribs for 30mins.
2. Deep fried pork ribs in hot oil until golden brown, dish & put aside.
3. Leave 1 tbsp oil, saute onion & dried chillies until aromatic.
4. Add pork ribs, seasoning & bring to boil.
5. Lower heat & simmer for 20mins.
6. Add spring onion & stir well.


Source: 爱回家吃饭食谱 (page 37)

Eggplants with Minced Meat & Thai Basil

Eggplants with Minced Meat & Thai Basil

鱼香茄子

1 Eggplant (cut small)
1/2 chillies (sliced)
Thai Basil
2 cloves garlic (sliced)
1.5 tbsp Spicy Bean Paste
Soy sauce to taste
Little cornstarch mix with water

1. Deep fried eggplants in hot oil for 10secs, remove and put aside. Eggplants will remain in nice purple color.
2. In wok, add in little oil from remaining fried eggplants oil.
3. Add in chillies & garlic.
4. Add in minced meat till meat is 90% cooked.
5. Add back eggplant from step 1.
6. Add in little soy sauce, stir-fried quickly, add in spicy bean paste & little water.
7. Add in large amount of thai basil leaves & mix well and off heat.
9. Add in cornstarch to thicken the sauce.


Source: https://www.facebook.com/hanahomefood/videos/1166310376763777/

Nyonya Stewed Pork Ribs with Bean Paste (Taucheo)

Nyonya Stewed Pork Ribs with Bean Paste (Taucheo)

娘惹焖排骨

Ingredients:

450g pork spare ribs
10 shallots (skin peeled)
5 fresh red chilies (seeded and sliced lengthwise)
4 cups water
3 tbsp taucheo/bean paste (smashed with a mortar and pestle)
1 tbsp tamarind pulp (soaked in 1/4 cup water, extract the juice)
1 1/2 tsp sugar (or to taste)
Salt to taste

Method:

• 1. Heat up a stew pot with 4 cups of water and bring it to boil.
• 2. Add shallots, chilies, and pork ribs into the water.
• 3. Add taucheo (bean paste) and bring it to boil.
• 4. Lower heat to medium or low and cover with a lid and slowly stew the ribs for 1 hour or so, or until the meat becomes really tender.
• 5. Add tamarind juice, sugar, and salt to taste.
• 6. If it’s not sour enough, add more water to the tamarind pulp and extract more juice.

Cook’s Note:

Nyonya stewed pork ribs should taste salty (from the bean paste), sour (from the tamarind juice), and sweet (from the sweet taste of pork ribs and shallots). It should also taste a little spicy from the red chilies. The taste develops overnight and it’s even better the next day.

Source: http://rasamalaysia.com/nyonya-stewed-pork-ribs/#8mVYBz7APUHeKBAu.99

Thai Style BBQ Pork

Thai Style BBQ Pork

泰式叉烧

600gm pork belly
3 blades kaffir lime leaf (finely shredded)
1 tbsp chopped garlic

Seasoning (mix well)
1 tbsp oyster sauce
6 tbsp caster sugar （细砂糖）
1 tbsp Shaoxing wine
2 tbsp fish sauce
1 tsp dark sauce

1. Rinse pork belly and skinless, cut into thickly strips.
2. Mix seasoning mixture, shredded kaffir lime leaf & chopped garlic, marinate 1 hour or overnight in fridge.
3. Preheat oven at 200C, arrange marinated pork belly on a roasting rack (put roasting tray under the rack), roast for 20-30mins until pork are cooked through and golden brown on both sides.
4. Remove from oven and cut into slices.
5. Simmer remaining marinated sauce on hot wok until thicken.
6. Remove and pour sauce over pork belly & serve.

Pig Stomach Soup

Pig Stomach Soup

猪肚汤

1 Pig stomach
200gm pork/pork ribs
1 tbsp white pepper (crushed)
Cornflour
Salt
Asam Jawa

Stomach Cleaning:
1. Wash and cut out oil (yellow & white parts)
2. Add i cornflour and massage & rinse off.
3. Add in salt and massage & rinse off.
4. Repeat step 2 & 3 few times.
5. Add in asam jawa, massage and rinse off.
6. Pan-fry stomach and make sure no more smell.


1. Add all ingredients (stomach, pork & pepper) into slowcooker and cook for 3 hrs.
2. Add salt when done.
3. Serve.

Rice Cooker Chicken Rice

Rice Cooker Chicken Rice

饭锅鸡饭

1 chicken drumstick
1 tbsp oyster sauce
1/2 tbsp soy sauce
1/2 tsp Shaoxing wine
1/2 tsp sesame oil
1/4 tsp salt
(Mix all together & marinate for 2-3hrs in container with lid/zipper bag)

Chilli Sauce
2 red chillies (de-seeded)
1 chilli padi (no need to de-seed)
4 cloves garlic
1.5pc ginger
1 tbsp chicken stock
1/2tsp rice vinegar
1 tsp sugar to taste
1 lime juice
(Blend all, season with sugar, salt or seasoning powder if needed)

Garlic Sauce
25gm peeled garlic (young ginger)
1.5 peeled shallots (optional)
1/2 tsp sesame oil
1/2 tbsp peanut oil/chicken oil (chicken oil=oil come out from chicken skin/fats when fry in pan)
1 tbsp chicken stock
1 tsp sugar to taste
1/4 tsp salt
(Blend all, add more sugar if the ginger taste too sharp)

1 cup of rice
1 slice of ginger
3 cloves chopped garlic
3 chopped shallots
1tbsp margerine
pinch of chicken stock/mushroom powder
2-3pcs of pandan leave (wash & tie a knot)
sufficient water like cooking rice as usual
Fried garlic/shallots
Spring onions (for garnish)

1. Press cook button on rice cooker. Add in margerine, chopped garlic, chopped shallots, ginger, mix & close lid for 8-10mins. Give a few stirs from time to time.
2. Add in rice, chicken stock, water & stir till all ingredients evenly mix & turn off rice cooker.
3. Array marinated chicken on top (discard gravy from marinated chicken).
4. Add in pandan leave & on rice cooker & cook as usual.
5. Once done, leave everyting remain in rice cooker for 5 mins.
6. Remove chicken and chop into pieces.
7. Garnish with fried garlic/shallots with oil, light soy sauce, sweet soy sauce & spring onion.

Source: Chicken rice (Selinna Teoh-TARC friend)
           : Chilli Sauce http://www.noobcook.com/chicken-rice-chilli-sauce/2/

Swiss Grilled Pork Ribs

Swiss Grilled Pork Ribs

瑞士烤排骨

INGREDIENTS
300gm Pork ribs
1 big onion (cut onions into slice)
1 big potato (peel off skin & cut into wedges)
3 gloves garlic (chopped)
5 shallots (chopped)
10gm butter (1 tsp)

SAUCE
1/2tbsp curry powder
1/2tbsp tomato ketchup
1/4tsp salt
1/4tsp sugar
150ml water with chicken stock

MARINADE
1/2tbsp soy sauce
1/2tbsp corn flour
1/4tsp sugar
1.4tsp salt
pinch of pepper

1. Marinate pork ribs and set aside for 2 hours.
2. Heat a pot of oil. Deep fry pork ribs for about 4 mins or until golden brown & remove.
3. Deep fry potato till golden brown & remove.
4. Quick fry onion in oil & remove.
5. Heat up 3tbsp of oil& stir fry chopped garlic & shallots until fragrant.
6. Add in sauce & bring to boil.
7. Add in pork ribs, potato & onion. Cook over medium heat for 10mins. Remove & transfer to baking tray.
8. Spread butter on top, put into preheated oven at 200C & bake for 20mins  until surface turns into light golden brown.

Char Siew (Chinese BBQ Pork)

Char Siew (Chinese BBQ Pork)

蜜汁椰糖叉烧

Marinate (at least 3hrs)
Pork slice (250gm) 五花肉 remove skin
4clove garlic (remove skin & smash)
1/4 tsp five spice powder
1/4 tsp dark soy sauce
1/2 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tbsp soy sauce
25gm Coconut sugar (shattered)
*soy suace, dark sauce & coconut sugar can be adjusted based on preference

1/2 tbsp cooking oil
300ml water (sufficient to cover meat)

1. Heat up oil, lightly fry each side of the meat.
2. Add in water to cover meat & remaining marinated sauce.
3. Cook with medium heat till water start boiling, turn to low heat.
4. Stir/change side of meat from time to time, cook till sauce thicken (ard 45mins).
5. Remove some of the sauce (keep for sauce while eating with rice later)
6. Cook till char siew start to burn.
7. Remove & cut into small piece.

Source: FB 郑宝燕

Cheesy Tuna Sandwich

Cheesy Tuna Sandwich

吞拿芝士三明治

TUNA MIX
1 can Ayam Brand Chilli Tuna
1 bunch Chinese Parsley/Coriander (minced)
1 clove garlic (minced)
1 small red onion (diced)
1/2 lime (squeeze for juice)
salt to taste
black pepper to taste

Cheese slice
Tomato Slice
Lettuce
Bread

1. Preheat oven to 180c.
2. Mix tuna mix in bowl.
3. Spread tuna mix on top of bread & top with cheese slice.
4. Put bread (with tuna & another empty slice) into oven, toast for 7mins.
5. Top with lettuce & tomato
6. Enjoy!

马甲线

每周三次，一个月给你凹凸有致的身材

（动画教学）

你知道马甲线是什么吗?马甲线其实就是女生肚脐两旁的两条肌肉线条，像穿了马甲一样凹下去，所以被称为“马甲线”。现在的潮流是什么？不仅美，还要美得精致，美得健康！是女神，就亮马甲线！

这篇练习计划，每周需要你抽出三次练习机会，一个月给你凹凸有致的身材.
第一天
今天先从简单一些的体式开始，每个动作都要做标准才可以！如果实在做不标准，那就尽你最大能力地做吧！不要小看这个练习，一个好的开始非常重要，会为你后来的难度升级打下良好基础~
每个动作1分钟，动作间休息10秒。你可以多做几个循环哦！
【one】

【two】

第二天
今天我们稍微增加一点难度，不要忘记，你需要一个瑜伽垫哦！
每个动作30秒，动作间休息10秒，同样，多做几个循环没关系的！注意做完以后要放松肌肉，做几个伸展的瑜伽体式，防止肌肉酸痛。
【one】

【two】

【three】

【four】

第三天
这次的训练将会是本周最难的，如果你能坚持下来，那你就成功一半了！
就算坚持不下来也不要气馁，因为这套训练本身就很困难!记住，循序渐进最重要！
一个动作30秒，动作间可以选择不休息，如果实在不行，休息10秒钟!
能多做几个循环，那就更棒了！　
【one】

【two】

【three】

【four】

【five】

【six】

【seven】

Source : 

Enoki Mushroom with Japanese Tofu

金針菇與日本豆腐

1. Cut enoki mushroom (cut away root) & Japanese Tofu (Cut 1.5cm each)

2. Minced onions & garlic, spring onions cut small.

3. Heat up oil & fry japanese tofu till golden brown. Remove & set aside.

4. With remaining oil in pan, add in onions & garlic fry till fragrance.

5. Add in enoki mushroom & fry till it becomes soft.

6. Add in 1tbsp soy sauce & 1tbsp oyster sauce.

7. Add back japanese tofu on top of enoki mushroom, add in 1 tbsp soy sauce & 1tbsp oyter sauce.

8. Close lid & simmer for 2 mins.

9. Remove lid, add in tomato sauce, close lid to let sauce thicken.

10. Ready to serve.

Source: http://www.cocomy.net/post/56992?r=e_style82

Baked Tapioca Kuih

Baked Tapioca Kuih

烤木薯糕

木薯 1.2 公斤（去皮、去芯，磨成泥）幼糖 250 克盐 半 茶匙蛋（A ）2 粒（打散）浓缩椰浆 450 毫升薯粉（tapioca flour ）20 克牛油 6 汤匙（溶解）黄色素 数滴 （也可换成绿色的班兰精华）

用具 :9 寸方模香蕉叶 1片（我没买，所以没有用上）

做法:1. 方模搽一层油及铺上香蕉叶，以180°c 预热烘炉2. 将所有材料混合倒入（1），烘 40 分钟至表面金黄色，取出待凉，切出享用温馨提醒:- 为了省劳力，我以搅拌机来刨削木薯，方便又快速，也安全。- 为了卖相诱人，可加入1 ~2滴黄色素或班兰精华（也可不加）- 必须完全冷却后，才可用塑料刀切块。

Source: 郑宝燕 (FB)
https://www.facebook.com/media/set/?set=a.614121488754845.1073741947.100004709978113&type=3

Seafood Porridge

Seafood Porridge海鲜绵粥

白米前一天处理：

1）白米洗净，再剪几片的香兰叶用水盖过白米，浸一个小时。

2）之后沥干水份，再把白米放进搅拌机内稍微搅碎

3）再装进纸袋，放在冰箱冷藏处隔夜

4）隔天要煮的前一个小时从冰箱拿出来解冻即可

鱼片 : 用适量胡椒粉、盐和玉米粉腌制

青葱碎: 让粥的颜色不会那么的单调

姜丝: 可以劈腥                        

青葱丝: 装饰用                               

主要材料～膏蟹

备注

❤

一定要用膏蟹，煮的过程蟹膏融进粥里，美味鲜甜极了

材料之一：明虾

剪掉虾须，再用适量的昭兴花雕酒腌制

不可缺少的蒜头酥～让粥吃起来香香滑滑的

两块鸡骨熬成的高汤。再加入少许的鸡精粉和盐（少许即可）

煮绵白粥过程：

准备一个中型砂煲，放入白米，再筛入高汤，用中火煮沸，煮沸之后，再关小火慢慢熬。

汤汁越来越少，可是粥还没完全绵软。又再加入适量的高汤，再开大火煮沸～之后再慢火熬

重覆的动作，煮至粥的口感软绵即可

煮的过程若怕粘底，就加入适量的麻油和蒜头酥油。这样不但不容易粘底而且吃起来口感很顺滑滴

粥熬至软绵之后，就先加入膏蟹。螃蟹比起其他材料来得难熟所以一定要先加入

之后再加入腌制好的鱼片和虾

 虾转为红色就可加入青葱碎拌均

要好的一分钟前再加入鲍鱼片即可

 之后再撒上姜丝、葱丝和淋上蒜头酥油

Source: Kwan Tan (FB)

https://www.facebook.com/apple.tan.7355/media_set?set=a.921352194613899.1073741873.100002173826306&type=3

Katsudon

Katsudon

豬扒滑蛋飯

Serve 2 pax

2 pcs pork loin - 

Salt

Pepper

1 Green Onions (slices)

1 egg

Spring onions (chopped)

1/2 cup Plain flour 

1/2 cup Panko bread crumbs

1/1 egg + 1 tsp water, mix

Seasoning:

100ml water

1/2 dashi (or chicken stock)

2 tbsp soy suace

2 tbsp mirin

1 tbsp sugar

1. Clean pork & dry with kitchen towel. Remove excess fats & hit with meat mallet.

2. Sprinkle salt & pepper on both sides of prok & marinate for 10mins.

3. Heat up oil. Drop little panko to try oil temperature.

4. Dip pork into flour, then egg & follow by panko breadcrumbs.

5. Add pork into hot pan and fry both sides till golden brown.

6. Remove & put on top of kitchen towel to sucks away excess oil.

7. Add seasoning & onions into pan, use medium heat to boil, close lid.

8. Turn to  low heat & boil till sauce thicken.

9. Cut pork into smaller size (strips).

10. Lightly beat an egg.

11. Move onions to middle of the wok, add pork on top of onions & pour egg surrounding the pork.

12. Add in spring onions & close lid till egg is done.

13. Remove & put on top of a bowl of hot rice.

14. Serve. May add some seaweed strips on top.

Source: http://www.christinesrecipes.com/2009/07/katsudon.html

Golden Egg Fried Rice

Golden Egg Fried Rice

黄金蛋炒饭

1 bowl of white rice (preferred overnight, kept in fridge)
2-3 egg yolks (beaten)
Salt
Pepper
Spring onions

1. Heat up wok, pour in some oil.
2. Turn wok around to let oil to coat the wok evenly.
3. Pour away excess oil.
4. Add in white rice into wok, press to separate rice (do not cut)
5. Once rice start to heat up, pour in egg yolk.
6. Start to fry in speed mode to let egg yolk coat on every single rice.
7. Keep frying & add in white pepper & salt.
8. Keep frying & sprinkle spring onions when almost done.
9. Mix & serve.

Source: https://www.youtube.com/watch?v=sDs8f4MuQ3Q