Glutinous Rice Chicken

Glutinous Rice Chicken

糯米鸡

Ingredients:

Chicken (cut into small pieces)
Mushroom (washed and diced)
Char Siu Sauce
Chinese sausage (sliced)
Hard-boiled egg (cut into quarter size)

Rice:
500g glutinous rice
1 tbsp garlic (minced)
6 pcs shallots (minced)
2 tbsp oyster sauce
3 tbsp black soy sauce
1 tbsp soy sauce
1 tsp sesame oil
pinch of five spice powder
1/2 tbsp sugar
pepper

Sauce:
2 cloves garlic
2 shallots
2 tbsp oyster sauce
1/2 tsp sesame oil
1.5tbsp sugar
200ml water

Methods:
1. Marinade chicken and mushroom with Char Siew sauce, ginger sauce (optional) and Shaoxing wine (optional) and set aside.
2. Wash and soak glutinous rice in water for 4 hours.
3. In a wok, fry garlic and shallots till fragrance.
4. Add in glutinous rice with all the seasonings and keep frying and spray some water from time to time to soften the rice. Fry till mix well.
5. In another wok, fry garlic and shallots tilll fragrance and add in the remaining, boil and set aside.
6. Arrange chicken, mushroom, chinese sausage and egg into aluminium foil bowl.
7. Top with glutinous rice and press firmly.
8. Pour in few spoons of sauce into each aluminium foil bowl filled with rice.
9. Steam at high heat for 45mins.

Source : Mom

Sponge Cake

海绵牛油蛋糕

Sponge Cake

Ingredients:
4 eggs
250g Sponge cake mix
50g water
100g butter (can mix with planta - melted)

Methods:
1. Beat egg, sponge cake mix and water in high speed for 7-8mins.
2. Change to lower speed for another 1min.
3. Keep mixing while gradually add in melted butter until you may see shining mixture (less than a min).
4. Pour into pan.
5. Mix with some cocoa powder for the remaining mixture and draw some pattern on top of cake.
6. Bake at 170c for 35mins.

Source : Mom

Gui Ling Gao (Jelly)

Gui Ling Gao

Ingredients:

Methods:

Source : Mom

Butter Cake

Butter Cake ⭐⭐⭐⭐

Ingredients:
200g butter (room temperature)
87g sugar
4 egg yolk
50g milk
175g self-raising flour

4 egg white
130g castor sugar

Methods:
1. Beat butter and sugar with mixer until well mix (do not mix till fluffy/white)
2. Add egg one by one (do not overmix)
3. Add in milk and mix well.
4. Fold in flour.
5. In another bowl, beat egg white.
6. Gradually add in sugar.
7. Fold in egg white in 3 portion into butter mixture.
8. Bake at 170c for 45-50mins.

Source : Mom

Source : Mom

Muah Chee

Muah Chee ⭐⭐⭐⭐

Ingredients:
150g glutinous rice flour
10g castor sugar
10g corn oil
250g water/pandan juice

Peanuts
Sugar
Sesame seeds (roasted)

Methods:
1. Roast peanuts on wok.
2. Remove skin and blend.
3. Mix with sesame seeds and sugar and set aside.

4. Mix flour, sugar, corn oil and water/pandan juice and sift.
5. Brush a steaming plate with oil.
6. Pour mixture into plate and steam at high heat for 25 mins.
7. Remove and add in peanuts.
8. Cut into small pieces and serve.

Source: Mom

Walnut Brownies (by J Empress 女皇烘培工作室)

Walnut Brownies ⭐⭐⭐⭐⭐

Ingredients:
180g unsalted butter
110g chocolate
120g sugar
2pcs eggs
100g flour
1/2tsp baking powder
walnut

8" square baking pan

Methods:
1. Preheat oven for 15mins.
2. Put butter and chocolate into a mixing bowl and double boiled and keep stirring using whisk.
3. Once melted, add in sugar and keep stirring till mix well.
4. Remove from double boiled and add in egg. Stir.
5. Sift in half flour with baking powder and fold.
6. Add in remaining flour and keep folding.
7. Pour into lined baking pan.
8. Bake at 170c for 35mins.

Source : https://www.facebook.com/jempressbakingstudio/videos/684045665467915/

Instant Curry Chicken

Ingredients:
1/2 nos Chicken
4 potatoes (skinned, cut into small pieces)
A1 instant curry chicken paste

Method:
1. Mix curry paste with 200ml hot water.
2. Put chicken, potatoes and curry paste mixture into pot.
3. Add in seasoning (sugar).
4. Cook in pressure cooker (chicken option).
5. Serve.

Tiramisu

Source : https://www.facebook.com/photo.php?fbid=955920877787348&set=a.111776558868455&type=3&theater


Tiramisu（食谱来自网络）

材料：
海绵手指蛋糕 适量

馅料：
蛋黄 2粒，鲜奶 50毫升，幼糖 60克
鱼胶粉 半汤匙（加入30毫升的温水，隔水炖融）
mascarpone cheese 250克（置于室内）
UHT鲜奶油 125毫升（搅打至结实）我用anchor牌子

咖啡糖浆
即溶咖啡粉 2汤匙，幼糖 4汤匙，滚水 90毫升，咖啡酒 90毫升（kahlua)

馅料做法：
1）将蛋黄，幼糖和鲜奶隔水炖热，放置一边待凉
2）将鱼胶粉加入温水隔水炖溶，加入（1）的做法里搅匀
3）用汤匙将mascarpone cheese 搅至松软和鲜奶油打发，将2者加入（2）的做法里拌匀。
4）咖啡糖浆的做法：将所有材料加入滚水里搅匀，加入咖啡机拌匀即可
5）将海绵手指蛋糕浸入咖啡糖浆后放入杯子里，加入一层（3），再放多一层浸了咖啡酒的手指海绵蛋糕，如果喜欢巧克力，可以刨点巧克力丝在海绵蛋糕上，再加多一层（3），在上面撒些防湿可可粉即可，放入冰箱冷藏至结实即可
By： Yong Swee Ha

Braised Pork Trotter with Peanuts & Dried Chilies

花生焖猪手

材料： 猪手 1只，花生米 250克， 黑蒜 1个（连皮拍烂）， 辣椒干 6条， 清水 适量

调味料：（调味可以依照个人的口味来调哦）
蚝油 ·1汤匙，酱油 1汤匙，黑酱油 适量，盐 半茶匙， 麻油 1茶匙，酸梅酱 1汤匙， 冰糖 10克， 糯米酒 2汤匙

做法：
1）将猪手用沸水烫10分钟左右，捞起后用清水冲洗干净，沥干备用
2）烧热少许油，爆香黑蒜和辣椒干，倒入猪手翻炒至香
3）把猪手盛入锅里，注入清水，加入调味料和花生一起加盖煮沸，改用慢火焖煮40-50分钟左右至猪手松软入味，花生熟软及汁浓稠即可
By： Yong Swee Ha

Source : https://www.facebook.com/photo.php?fbid=905395462839890&set=a.111776558868455&type=3&theater

Sauces

做法：
1. 热锅，将奶油，洋葱碎放入锅中炒约1分钟至香。
2. 加入黑胡椒继续炒约1分钟，再加入蒜头碎，盐，糖，玉米粉，酱油，高汤，煮至沸腾后勾芡即可。

做法：
1. 把花生放进烧红得锅里（中火），不停翻炒。
2. 然后将花生去皮备用。
3. 把花生，黄油或花生油，盐和糖放进【小霸王】使用【+】刀，搅拌即可。
小贴士：
搅拌好的花生酱可以放入瓶子中，然后雪藏可以收大约1个月哦。
花生碎可以自行搅拌久一点或者喜欢有粒粒口感就不要搅拌太久哦。

做法：
1. 使用Air Fryer把花生炒熟大约8分钟，待冷后去皮，然後用小霸王搅碎备用。(喜欢粗粒花生的朋友可以不用搅太碎哦)
2. 材料 A 先用小霸王搅碎备用。
3. 热油后加入材料A 小火炒香，把混合好的材料 C 加入进去炒均匀，煮滚后加入材料 B 调味或者可以自行调味。

小贴士
放涼后沙爹酱会越來越浓稠，所以不要炒太干。
不想自己弄花生碎的可以去买便装的哦。

作法：

1、把材料B装在篮子里清洗干净后沥干水分，装入棉布袋或茶包系紧封口，如果没有专门装料包的棉布带，可以用纱布包起来系紧

2、把包好的材料B和材料A全部放入砂锅内，加入1000毫升清水

3、大火烧开后转文火熬制约半个小时就成为基础卤汁了
小贴士：
1、这款基础卤汁的应用特别多，接下来几天我会介绍几款简单美味的家常卤菜

2、卤汁可以重复使用2-3次，但卤汁过味道很刺激的食材后建议扔掉，不然食材的气味留在卤汁中也会影响下一次的卤制

3、制作卤汁、卤菜建议使用砂锅或陶锅，尽量不要使用铝锅，以免产生化学变化

4、制作好的卤汁可装入密封袋或牛奶盒放入冰箱冷冻，下次使用时拿出解冻加热即可；但应和香料分开保存，香料可捞出后装入密封袋放入冰箱冷藏

做法：
1. 使用锅开小火融化黄油。
2. 黄油差不多要完全融化时，加入与黄油差不多体积的面粉，保持小火，炒到面粉与黄油充分融合。
3. 加入牛奶和淡奶油，继续保持小火，同时不断搅拌，至面粉与牛奶充分融合，没有颗粒。
4. 接下来就加入切成薄片的口蘑和花菇，火力可以稍调大，但不宜过大，否则水分蒸发太快。
5. 继续不停地翻拌，可以依据自己对浓稠度的喜好调节加入牛奶的量，大约3～5分钟后调入适量盐和黑胡椒，翻拌均匀即可关火。
小贴士：
1. 牛奶还可以换成南瓜浓汤、土豆浓汤(土豆泥)。
2. 淡奶油用来增加奶香浓郁程度，不放也可以。或者喜欢奶香更浓郁的话，还可以加奶酪。
3. 除了调入黑胡椒，也可以是自己喜欢的其他香料，如罗勒碎等。
4. 这是属于比较西餐的蘑菇白酱，适用于捞意大利面，牛扒，鸡扒等之类的食物哦。

做法：
1. 在锅里热上食油，把豆酱炒香，转中火，加糖煮溶。
2. 加入面粉然后用打蛋器不断的搅拌至面粉和豆酱混合。
3. 加入 ½ 杯水，然后煮滚。
4. 再加入海鲜酱继续不停搅拌。
5. 如果想要更顺滑，可用手拿着搅拌机搅拌一分钟即可。

温馨提示：
1. 海鲜酱可使用李锦记牌子，依个人口味。
2. 如果再继续煮，会更稀一些，离火冷却，甜酱冷却以后，会更浓稠一些，所以依个人口味可煮稠或不稠哦。
3. 豆酱可使用Fermented Soybean Paste ，如果没有，普通也可以。

做法：
1. 除了橄榄油和Cheese ，将其他材料放入调理机内搅碎均匀。【可使用我们的“Sokany厨三宝”搅碎哦】
2. 再分次慢慢加入橄榄油，边打边加，确认橄榄油完全融合后再加新的。
3. 最后加入Cheese，搅拌均匀。
4. 完成后可装入瓶子放入冰箱以备做沙拉使用哦。

Source : https://www.facebook.com/sylvene.wong/posts/10157122153891824

Spicy & Sour Pork Ribs

Spicy & Sour Pork Ribs

Ingredients:
1.2kg pork ribs
cornflour
5pcs lemongrass (smashed)
4pcs kaffir lime leaf (疯柑叶)
40gm asam jawa (mix with 400ml water, keep water only) 

Spices (blend) :
50gm ginger
400gm shallots
15gm belacan
15gm dried chilies
7pcs red chilies

Seasonings:
1-2tsp salt (depends on preference)
2tbsp sugar
2tbsp lime juice
1tsp pepper

Method:
1. Mix pork ribs with some cornflour.
2. Deep fry pork ribs and set aside.
3. Heat up 5tbsp oil in wok, fry spices until fragrance.
4. Add in pork ribs, lemongrass, kaffir lime leaf and asam juice.
5. Once it starts to boil, lower the heat and cook for 45mins. (mix in btw of cooking)
* Check on the last 15mins whether water starts to dry up.
6. Add in seasoning and serve.

Source : https://www.facebook.com/jessica.lean.58/posts/2520265264748794

Spicy & Sour Pork Trotter

Ingredients:

1 pork trotter
10-20pcs dried chillies (remove seeds, soak in water till soft)
10-20pcs shallots
1 garlic
10pcs asam piece
1 tbsp asam jawa (mix with water)
1 thumbsize ginger (smashed)
3pcs lemongrass (smashed)
5-8pcs wet sour plum
bird eyes chilies (based on preference)
water

Seasoning:
salt
sugar
soy sauce

Method:
1. Blanch pork trotter in boiling water and set aside.
2. Blend dried chilies, shallots and garlic.
3. Cook blended ingredients in hot oil until oil come out.
4. Add in pork trotter.
5. Add in asam pieces, asam juice, wet sour plum, ginger, lemongrass and water to cover the pork trotter.
6. Cook for 1-1.5hrs until soften.
7. Add in seasoning.


Source : https://www.facebook.com/groups/1478448052275293/permalink/2858701937583224/

Steamed Fish with Chinese Herbs

药材蒸鱼片

Ingredients:


Source : https://www.facebook.com/photo.php?fbid=2943819845844510&set=gm.2846297792156972&type=3&theater

药材蒸鱼食谱
材料:
当归一片
北芪
党参
虫草花
枸杞1汤匙
红枣5粒
姜丝
把所有材料(除了姜丝和枸杞) 加水煮5分钟~十分钟至出味，加入少许蚝油，酱清，少许监。

将鱼片放在盘里，加入煮好的材料，撒上姜丝和枸杞拿去蒸即可。
~如果可以的话拿保鲜纸或锡泊包起来才蒸！预防水滴下去味道淡去。

Fried Stingray with Sour Vegetables

Ingredients:
1 kg stingray (cut into pieces)
1 pkt sour vegetables
1 pc old ginger
2 cloves garlic (minced)
few red chilies
oyster sauce
soy sauce
salt

Ingredients:
1. Heat up some oil, fry ginger, garlic and red chilies until aromatic.
2. Add in sour vege and keep frying.
3. Add in stingray and keep frying for about 5mins.
4. Add in all seasoning and little water, fry till sauce thicken.
5. Serve.

Source: https://web.facebook.com/hashtag/%E9%85%B8%E8%8F%9C%E7%82%92%E9%AD%94%E9%AC%BC%E9%B1%BC?source=feed_text&epa=HASHTAG

Braised Pork Ribs

Braised Pork Ribs

Ingredients:
2kg pork ribs
corn flour
1 thumbsize ginger (slices)
few spring onion (tie into knot)
2 tbsp cooking wine
1 tsp salt

Spices/Herbs:
1 thumbsize ginger (slices)
scallions (slices)
2 pcs bay leave
1 anise star
1 inch cinnamon stick
5 pcs dried chillies

Seasoning:
1 tbsp soy bean sauce
1/2tbsp dark sauce
1 tbsp soy sauce
1 tbsp oyster sauce

2 pcs tofu (cut into small pieces)
1 garlic (remove skin)
1 tbsp sugar

Methods:
1. Massage pork ribs with some corn flour until sticky.
2. Clean pork ribs few times with water.
3. In a bowl, put in ginger and scallions and pour cooking wine.
4. Massage to release ginger and scallions juice and pour onto pork ribs.
5. Add salt, massage pork ribs and marinade for 20mins。
6. In a wok, heat up some oil and add in spices/herbs.
7. Fry till fragrance and add in soy bean sauce.
8. Add in pork ribs and mix well until pork ribs change white and release water.
9. Add in water until it covers up pork ribs.
10. Add in dark sauce, soy sauce and oyster sauce.
11. Boil and turn to low heat, cover and cook for 40mins.
12. In another pan, pan fried tofu until golden brown.
13. When pork ribs is done, add in fried tofu and garlic.
14. Mix well, cover and cook for another 5mins.
15. Add in sugar and cornflour mixture to thicken the sauce.
16. Garnish with spring onions.

Source: https://www.facebook.com/xiaoyingmeishi/videos/387553438612095/UzpfSTEwMDAwMjk2MDM0MjExNDoyNDk3NzI0MDcwMzM2MjQ3/

Nasi Lemak

Nasi Lemak

Rice (5 pax portion):
300g rice
500g coconut milk
2g salt
3pcs ginger
2 pandan leaf

1. Put all ingredients into rice cooker.
2. Once done, do not open cover for 20mins for better taste.

Sambal:
1 handful of dried chillies (wash with hot water)
4 shallots
1 big onion
3 cloves garlic
water (sufficient to cover ingredient)

1. Put all ingredients into blender and blend.
2. Fry some anchovies and remove.
3. Add in 1 onion slices and fry till soften.
4. Pour in blended sambal and fry.
5. Lower down the heat and fry till the color turns to dark red and add in fried anchovies.
6. Add some salt and sugar based own your preferred taste.

Peanut & Anchovies:
1. Soak peanut for 5 hours and dry.
2. Wash anchovies and dry.
3. Add 2 tbsp of oil into non-stick wok and fry peanuts till brown and add in achovies.
4. Continue to fry until anchovies turn crunchy.
5. Off heat, and remove the oil.
6. Add in some salt for seasoning.
7. Pour onto kitchen towel and let it dry.
8. Keep in air-tight container.

Other side dishes: Egg, cucumber, fried chicken

Source : http://www.happysharingteam.com/show/854742?fbclid=IwAR0FiuDHpBBEA5TFjrhqNbMz0VyI28-jCQyeO3TE8Vl0l_TyUX-OAJz_SrA

溏心蛋

1. Prepare a bowl of room temperature water.
2. Soak egg inside the water to stabilize egg temperature.
3. Use a thumb tack/pin to make a hole on top and bottom of each egg.
4. Boil some water in the pot.
5. Once water starts to boil, add in a tbsp of vinegar and slowly put in the eggs.
6. Cook for 6mins.
7. Remove the egg and drop inside a bowl of icy water.
8. Remove egg shell and cut egg into half using fishing line.

Source: https://www.facebook.com/EBCbuzz/videos/460612860812452/?v=460612860812452