Airfried Pizza Toast

Airfried Pizza Toast
气炸披萨

 

Fried Soda Cracker Meatballs

 Fried Soda Crackers Meatball
苏打饼肉丸

Ingredients:
400g minced meat
50g Carrot (minced)
3pcs Mushroom (soaked & minced)
100g Water Chestnut (minced)

5 cloves Garlic (minced)

5 pcs Shallots (minced)
6pcs Soda Crakers (crushed)
1tbsp Spring Onion
1pc Red Chilli (deseeded & minced)
 

Seasonings:
2 tsp Sugar 
1 tsp Salt
1/2tsp Five Spices Powder
1/2tsp Pepper
1/2tsp Chicken Stock Powder
2 tbsp Cornflour
1 tbsp Oyster Sauce
1 tbsp Shaoxing Wine
1/2tbsp Sesame Oil

Methods:
1. Add in all ingredients and seasonings into bowl and mix well with hands.
2. Make into meat balls.
3. Heat up oil, use mid heat and fry till golden brown.

Source : FB - Trendygourmetmy

Lava Cake

Airfried Lave Cake
气炸心太软
(Makes 3pcs) 

 

 

Ingredients:
150g butter
150g chocolate
3 eggs
65g sugar
50g cake flour
butter/vegetable oil
cocoa powder
 

Methods:
1. Melt butter with chocolate in double-boiled method and set aside.
2. Beat egg with sugar using balloon whisk until sugar dissolves.
3. Add in melted butter and chocolate and mix well.
4. Add in cake flour and mix well until no lump.
5. Brush ramekin/any mould with butter/vegetable oil.
6. Lightly coat with a thin layer of cocoa powder.
7. Pour in batter until 90% full.
8. Keep in fridge until the surface harden (around 30mins).
9. Preheat airfryer at 200c for 3mins.
10. Airfry at 200c for 10mins.
11. Let it cold a few mins and remove to plate.
12. Sprinkle some icing sugar and may serve with vanilla ice-cream.
13. Decorate with mint leaf.

Steamed Egg

 Steamed Eggs
蒸蛋

 

Ingredients:
3 eggs
300ml water
1/2 tsp chicken stocks
minced garlic
1 tbsp soy sauce
Spring onion (chopped)

Method:
1. Crack eggs in a bowl.
2. Add in water and chicken stocks.
3. Steam on boiling water for 8mins with cover slightly open (do not cover fully, to get smooth egg surface)
4. Heat up oil and fry minced garlic until golden brown and set aside.
5. Remove egg, top with soy sauce & garnish with fried garlic & spring onion.

 French Toast with Peanut Butter

2 slices of bread
1 tbsp Peanut Butter Sauce
1 egg
1 tbsp of whipping / heacy cream
Butter
Honey
Butter Cube

1. Remove bread skin on all sides.
2. Spread peanut butter on one of the bread and cover with another piece of bread.
3. Mix egg with whipping cream and beat well.
4. Coat all sides of bead with egg mixture.
5. Heat up some butter on pan and fry the bread on all sides.
6. Remove and place on a plate.
7. Pour some honey and top with butter cube.

Source : https://www.youtube.com/watch?v=9Ba8WkQkxlA

Seafood Pasta

Seafood Pasta 

Chopped Garlic

Chopped Onion

Seafood - Squids/Prawn/etc.

Kewpie Seafood Sauce

Spaghetti

Broccoli

1. Cook spaghetti as usual and set aside.

2. Heat up some oil, fry garlic & onion until fragrant but not brown.

3. Add in seafood and mix well.

4. Add in cooked spaghetti, broccoli and sauce.

5. Stir well.

Spongy Banana Walnut Cake

Spongy Banana Walnut Cake

Ingredients:
3 medium egg
130g sugar
200g ripe banana (cut into small pieces)
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil
1/8 tsp vanilla rum (optional)

handful of walnut (optional - bake, remove skin and crush into small pieces)

8" round tin / 7" square tin

Methods:
1. Preheat oven at 160g.
2. Grease & line tin with baking paper.
3. Sieve flour, baking powder & baking soda together, set aside.
4. Beat eggs, sugar, banana & rum at max speed with mixer until stiff / ribbon stage.
5. Fold in flour & mix well.
6. Add in corn oil & mix well till batter is shiny & flowing.
7. Pour into cake tin and top with walnut.
8. Bake for 40 - 45mins.

Source : FB - Daily Homecooked Meal - Original recipe by Richard Goh

Giraffe Pattern Swiss Roll

 Giraffe Pattern Swiss Roll

Ingredients:
4 medium sized egg yolks
50ml milk
10g caster sugar
50g vegetable oil
60g cake flour (sift)
20g cocoa powder
35ml hot water
4 egg whites
70g caster sugar
few drops of lemon juice

200ml whipping cream / thickened milk
10g icing sugar

28cm x 28cm mould

Methods:
1. Beat egg yolk and sugar using balloon whisk until sugar dissolve.
2. Add in milk and mix well.
3. Add in vegetables oil and keep beating for 2-3mins.
4. Fold in cake flour in two portions.
5. Remove 3tbsp of batter and set aside (for giraffe spot design)
6. Mix cocoa powder with hot water.
7. Mix cocoa batter into egg batter and mix well (it should be slightly watery and not too thick)
8. Preheat oven at 150c. 
9. In another bowl, add lemon juice into egg whites and beat for 20secs.
10. Add in half of caster sugar and beat in high speed.
11. Add in another portion and beat in low speed.
12. Remove small portion and add into small portion of yolk batter and mix well.
13. Put into piping plastic and draw the pattern on lined mould.
14. Bake for 3mins.
15. Fold in meringue into cocoa batter until mix well.
16. Remove mould from oven, pour in cocoa batter and bake for 25mins (middle rack).
17. Remove and immediately place on rack to cool off for roughly 10mins.
18. Place baking paper on top and turn upside down.
19. Remove the baking paper on pattern side and turn upside down again.
20. Let it cool off until you dont fell hot when you touch it.
21. Start to beat the cream and sugar.
22. Pour onto the cake and xxx.
23. Start to roll and fridge for at least 1 hour.
24. Cut into slice and serve.

Source :  https://www.youtube.com/watch?v=fNjGZKTu6Gk

Stir-fried Petai with Onion & Ikan Bilis

Stir-fried Petai with Onion & Ikan Bilis

Ingredients:
1 pkt Petai
1 big onion
Bird eyes Chilli
Handful of Ikan Bilis
Salt
Sugar

Method:
1. Heat up oil, stir fry ikan bilis until crispy & set aside.
2. Reduce oil to 2 tbsp & fry petai, onion & chillies.
3. Add in salt & sugar. 
4. Off heat & stir in ikan bilis.

Source : FB - Daily Homecooked Meal : Kristy Wong

Airfried BBQ Chicken Wings

 Airfried BBQ Chicken Wings

Ingredients:
14 pcs mid wings
3 tbsp Char Siu Sauce
1/2 tsp Soya Sauce
1/2 tsp sesame oil
1 tsp cooking wine
2 tsp cornflour
1 tsp Minced garlic
1 tbsp honey

Method:
1. Clean and dry chicken wings. 
2. Poke some holes using fork & marinate with above ingredients in ziplock bag for overnight. 
3. Airfried:
    Brush oil, 180c, 8mins
    Flip, brush oil, 180c, 5mins
    Flip, brush honey, 180c, 5mins 

 Bread Base (Sponge-Dough Method)

Ingredients A:
1 tsp yeast
135ml warm water
210g high protein flour

*mix yeast into warm water and pour into flour and mix well using spatula.
*remove to worktop and knead for 5mins, make into a ball, keep into container and cover
*keep in fridge for at least 15-17hrs
*it will looks like spider web inside when it's ready for use

Ingredients B:

90g high protein flour

12g milk powder

25g sugar

60-65ml milk

*peel A into small pcs & add into B

*mix well by adding half of the milk

*knead for 1-2mins (slow) 

*add 5g salt

*add in remaining milk and knead for 10mins (fast)

= thick mask layer

+ 25g room temperature butter and knead 2mins (slow) & 8mins (fast)

= thin mask layer

*make into big ball, keep in a bowl and sprinkle some water

*cover for 30-45mins

*try to poke a hole in the middle of the dough (if it doest back to shape, it means it's ready)

- move to worktop, press to remove air

- divide into small dough (65g = 8pcs)

- press each flat to remove air, roll into small ball and cover with wet cloth (15-20mins)

- press flat again to remove air and make into desired shape (wrap with any ingredients - sausage, etc)

- arrange onto baking tray, keep into oven with 2 bowls of hot water for 1hr

* preheat oven at 180c

*brush with egg wash/milk and top with any ingredients (cheese, etc)

*bake for 15-18mins

Source : https://www.youtube.com/watch?v=nL4ZSj8aYfk

Steamed Silky Egg with Mushroom

Steamed Silky Egg with Mushroom

冬菇水蒸蛋

Ingredients:

2 chinese mushroom (soaked, shredded)
Little preserved vege (dongcai)
2 eggs
Dried Shrimps

Seasoning A:
1 tsp chicken stocks
200ml water
Dash of pepper

Seasoning B:

1 tbsp light soy sauce
1 tsp sugar
2 tbsp water

Methods:
1. Saute dried shrimps until fragrant.
2. Mix egg with mushrooms, dried shrimps & seasoning A.
3. Steam at high heat for 5mins.
4. Heat up oil, saute dongcai until dried and crispy.
5. Bring seasoning B to boil and pour onto steamed egg.
6. Sprinkle fried dongcai.

Source: Recipe Book - 妈妈下饭菜 (pg97)

Pork Strips in Black Vinegar Sauce

Pork Strips in Black Vinegar Sauce

Ingredients:
300g lean pork 肉眼 (pounded, cut into strips)

Marinade:
1/2 tsp salt
1/2 tbsp Shaoxing wine

Batter (mixed):
1/2 tsp salt
1/2 tsp pepper
1 egg
2 tbsp plain flour
1 tbsp rice flour
2 tbsp oil

Sauce:
2 tbsp light soy sauce
3 tbsp tomato sauce
2 tbsp black vinegar
1 tbsp sugar
100ml water

Method:
1. Combine pork with marinade and marinate for 30mins.
2.Dip pork into batter and deep fry in hot oil until golden brown. Remove.
3. Leave 1 tbsp of oil in wok, add sauce ingredients and bring to boil.
4. Add fried pork and stir-fry over high-heat until mix well.

Source : Recipe Book - 爱回家吃饭 (pg 67) 

Mapo Tofu

 Mapo Tofu

麻婆豆腐

Ingredients:
150g minced pork
1 pc soft tofu (diced)
4 chilli padi (deseeded, chopped)
3 shallots (peeled, chopped)
1 tbsp minced garlic
1 tbsp minced ginger

Marinade:
1 tsp soy sauce
1 tbsp Chinese cooking wine
1 tsp cornflour

Seasoning:
1.5 tbsp chilli bean paste (Taucheo)
1 tbsp soy sauce
1 tbsp Chinese cooking wine
1 tbsp sesame oil
1/2 tsp chicken stock granules 200ml water

Spring onion (chopped)

Method:
1. Marinade minced meat and keep aside for 30mins.
2. Heat up wok with 1 tbsp of oil, add in minced meat, fry well and dish up.
3. Heat up wok with 1 tbsp of oil, add in remaining ingredients (except tofu). 
4. Add in chili bean sauce and fry well.
5. Add in remaining seasoning and tofu.
6. Bring to boil and lower the heat, simmer for 5mins.
7. Remove and garnish with spring onions.

Source : Recipe Book - 我家男人爱煮菜 2 (pg 25)

Spicy Stir-fried Petai with Minced Meat

Spicy Stir-fried Petai with Minced Meat
虾米肉粹炒臭豆

Ingredients:
30g dried shrimps (soaked)
5 chilli padi (cut small)
1 tbsp minced garlic
100g minced meat
150g petai (rinsed & diced)

Seasonings:
1 tsp soy sauce
1 tsp oyster sauce
1/2 tsp sugar

Methods:
1. Heat up 1.5tbsp of oil.
2. Stir-fry dried shrimps, chilli padi & minced garlic.
3. Add in minced meat and fry until meat turns white.
4. Mix in petai and stir for 1 min.
5. Add in seasoning and continue to fry for a while.

Source : Recipe Book - 爱煮菜的男人林苏文源 (pg 42)

Ayam Pongteh (Nyonya Chicken & Potatoes Stew)

Ayam Pongteh (Nyonya Chicken and Potatoes Stew)

Ingredients:
1/2 chicken (abt 18pcs)
2 shallots (peeled, roughly chopped)
5 cloves garlic (peeled & roughly chopped)
1/4 cup oil
3 tbsp fermented bean sauce (taucheo)
1 tbsp dark soy sauce
1 tbsp soy sauce
2 tbsp palm sugar (chopped)
3 potatoes (peeled, cut into pieces)
3 cups water
salt to taste

Methods:
1. Pound shallots & garlic into coarse paste. Set aside
2. Heat oil over medium heat, add shallots and garlic paste and fry for abt 2mins (make sure not to burn the paste.
3. Add fermented bean paste, dark soy sauce and palm sugar. Stir until palm sugar dissolved and liquid has thickened. (abt 30secs)
4. Add chicken, potatoes & water. Bring to boil.
5. When the water boils, reduce heat & simmer for 1 hour (stir occasionally) 

Source : https://rasamalaysia.com/ayam-pongteh-nyonya-chicken-and-potato-stew/

Baked Chicken in Oyster Sauce

Baked Chicken in Oyster Sauce
蚝油香烤鸡

Ingredients:
1/2 chicken (cut into pieces)
8 mushroom (soaked & cut into pieces)
1 onion (shredded)
1 thumb-sized ginger (shredded)
2 stalks spring onion (cut into short length)

Marinade:
3 tbsp Oyster sauce
2 tbsp light Soy Sauce
1/2 tsp salt
2 tbsp Shaoxing wine
1 tsp cornstarch

Aluminium Foil

Method:
1. Put all ingredients, mix well and marinate for 30mins (the longer, the better taste)
2. Put chicken into aluminium foil and wrap well.
3. Bake at preheated oven at 200c for 35mins.
4. Remove, unwrap and serve.

Souce : Recipe Book - 爱回家吃饭 (pg 35)

Airfried Chinese BBQ Pork (Char Siu)

Airfried Chinese BBQ Pork (Char Siu)
自制叉烧肉

Ingredients:
Pork Belly (remove skin)

Marinate:
1 tbsp Lee Kum Kee Oriental BBQ Sauce
1/2 tbsp Oyster Sauce
1/2 tbsp Dark Soy Sauce
1/2 tbsp Soy Sauce
1 tsp cooking wine
3 cloves garlic (sliced)
Little honey

Honey

Method:
1. Clean pork & poke some holes on the meat using fork.
2. Marinate for at least 3hrs (preferably overnight) in ziplock bag.
3. Remove 10mins earlier from fridge.
4. Lay aluminium foil in air fryer for easier cleaning.
5. Airfried at 190c for 10mins.
6. Turn over to the other side, brush the remaining marinate sauce and continue to airfry at 190c for 10mins.
7. Turn over again and brush some honey. Continue to airfry at 190c for 5mins.
8. Turn over back again and brush some honey and airfry at 190c for 5mins.
9. Remove and let it cool down a little before cutting into small pieces.
10. Arrange on plate, and slowly pour the sauces from aluminium foil on the meat.

Black Bean with Pig Tail Soup

Black Bean with Pig Tail


Ingredients:
1 pig tail (cut into pieces)
1 bowl black bean
2 pcs ginger
6 red dates
Some goji berries

Method:
1. Blanch pig tail in hot water and set aside.
2. Clean black bean, dry and dry in wok until fragrant (bean will crack)
3. Add pig tail, black bean, ginger, red dates, goji berries & water in slow cooker.
4. Cook for 4 hours.

Simmered Chicken with Carrot & Onion

Simmered Chicken with Carrot & Onion
红萝卜洋葱焖鸡

Ingredients:
Half chicken
1 big onion (wedged)
1 carrot (cut into pieces)
1 tsp chopped garlic
Spring onion
400ml water

Marinade:
4 tbsp glutinous rice/Shaoxing cooking wine
1 tbsp oyster sauce
3 tbsp light soy sauce
1 tbsp sugar
1 tsp chicken stock powder

Method:
1. Marinade chicken for at least 1 hour.
2. Heat up 2 tbsp cooking oil & saute garlic until fragrant.
3. Add in onion, carrot & chicken, stir over high heat until color of chicken changes.
4. Pour in water, cover & simmer over medium high heat for 25mins or until chicken are cooked through & sauce almost absorbed.
5. Remove & sprinkle with spring onion.

Source : Recipe Book - 私房师奶菜 pg107

Fried Spicy Lady Fingers with Dried Prawns

Fried Spicy Lady Fingers with Dried Prawn

Ingredients:
Minced Garlic
Minced Chillies
Minced Shallots
Minced Dried Prawns
Lady Fingers (sliced)

Seasoning:
Oyster Sauce
Salt
Soy Sauce

Method:
1. Heat up oil & fry all minced ingredients.
2. Add in lady fingers and keep frying till soften. (may add in some water)
3. Add in seasoning.

Source : https://www.google.com/amp/s/cookpad.com/tw/amp/recipes/2053373-%25E9%25A6%2599%25E8%25BE%25A3%25E8%2599%25BE%25E7%25B1%25B3%25E7%25BE%258A%25E8%25A7%2592%25E8%25B1%2586%25E7%25A7%258B%25E8%2591%25B5

Steamed Enoki Mushroom with Garlic

Steamed Enoki Mushroom with Garlic

Ingredients:
Enoki Mishroom
Garlic (Minced)
Chillies (Minced)
Lee Kum Kee Steamed Sauce

Method:
1. Cut end of Enoki Mushroom, wash & soak for 15mins.
2. Arrange Enoki Mushroom on steaming plate and top with minced garlic.
3. Steam for 5mins.
4. Remove and top with minced chillies and pour some steamed sauce.
5. Heat up some hot oil & pour on the garlic.

Source : http://m.meishijr.com/caipu-27-7717-0.html

Sambal Petai with Prawn

Sambal Petai with Prawn

Ingredients:

Sambal
20 dried chillies (soaked & cut)
6 shallots
3 cloves garlic
3 pcs ginger
4 candle nuts
Belacan

Seasonings:
1 tsp Salt
2 tsp sugar
Tamarind juice

Other Ingredients:
Prawns
Petai (cut half to remove any worms)
1 Onion (sliced)

Method:
1. Cut all ingredients for sambal into smaller pieces.
2. Blend all (may add more oil & some water for easier blending)
3. Heat up wok with some oil and add in blended ingredients.
4. Keep frying till 'pecah minyak'.
5. Add in seasonings.
6. Add in prawns and Petai and keep frying.
7. Add in sliced onions.
8. Remove & serve.

Curry Squid

Curry Squid

Squid (washed & cut)
Baba's Fish Curry Powder
Curry leaf
Shallots (sliced)
Garlic (Minced)
Onions (Diced)
Sugar
Salt

1. Heat up some oil, fry shallots and garlic till fragrance.
2. Add in curry powder and curry leaf and keep stirring.
3. Add in water and bring to boil.
4. Add in squids (do not overcook)
5. Add in seasoning - sugar and salt.
6. Off heat and serve.

Recipe :  Mom

Sesame Chicken with Black Fungus

Sesame Chicken with Black Fungus

Ingredients:
Chicken
Black Fungus (soaked & cut)
Ginger (strips)
Water
Teriyaki Sauce

Method:
1. Heat up some sesame oil, fry ginger strips until fragrant and set aside.
2. With the remaining oil, add in chicken and fry till slightly brownish.
3. Add in some water and bring to boil until chicken soften.
4. Add in black fungus and keep boiling.
5. Add in teriyaki sauce, taste and keep boiling for another 10mins.
6. Done and garnish with fried ginger.

Recipe :  Mom

Roulade - Swiss Roll

Roulade - Swiss Roll

Ingredients:

28cm mould

45g oil
55g milk
65g cake flour (sift)
4 egg yolk
1 tsp lemon juice

4 egg whites
40g caster sugar

Cream:
110g whipping cream
10g sugar

Method:
1. Preheat oven at 165c.
2. Heat up oil and add in milk and mix well.
3. Add in sifted flour and mix well.
4. Add in egg yolks and lemon juice and mix well.

5. In another clean bowl,  whip egg white with caster sugar until firm peak (中性發泡).
6. Turn into lower speed for another 10secs.
7. Mix 1/3 of meringue into egg yolk mixture and mix well.
8. Pour in the remaining and keep folding.
9. Pour into lined cake tin.
10. Bake at 165c for 26mins.
11. Remove cake from oven and let it cool down on wire rack.
12. Beat whipping cream with sugar until fluffy.
13. Apply evenly on cake and roll the cake up.
14. Keep the cake into fridge for at least 1.5hrs and serve.

Source : https://www.facebook.com/cookiesHomeAngelaCAKE/posts/3062232390521282

Seaweed Soup

Seaweed Soup

紫菜汤

Ingredients:
Dried Seaweed
Minced Meat
Carrot (sliced)
Tofu/Japanese Tofu (sliced)
Fishballs
Egg
Fried garlic
Spring Onions

Seasonings:
Soy Sauce
Sesame oil
Pepper
Corn Flour
Chicken Essence Powder

Method:
1. Marinate minced meat with soy sauce, sesame oil, pepper and cornflour.
2. Boil a pot of water.
3. Once boiling, add in soy sauce and chicken essence.
4. Add in carrot and cook till half soften.
5. Add in minced meat little by little by pressing it flat.
6. Keep boiling for another 15mins.
7. Add in remaining ingredients - tofu, fishballs, seaweed and drop in beaten egg little by little.
8. Boil for another few mins and off heat.
9. Serve with fried garlic and garnish with spring onions.

Steamed Minced Pork with Salted Fish

Steamboat Minced Pork with Salted Fish
咸鱼蒸肉饼

Ingredients:
250g minced half-lean meat
1/2 tsp chopped garlic
1/2 tsp fried chopped garlic
30g Dan Lao salted fish (diced)
1/2 tsp shredded ginger
150ml boiling chicken broth
Spring Onion (garnish)

Seasoning:
2 tbsp supreme dark soya sauce
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp cornflour

Method:
1. Mix minced pork, chopped garlic, fried chopped garlic and seasoning in a big bowl.
2. Beat several times and press into a round cake in stainless steel plate.
3. Boil a pot of water.
4. Poke a few holes with finger on the meatloaf.
5. Spread salted fish and ginger evenly onto the meat and press lightly to ensure a firm coating.
6. Pour in chicken broth and place into steamer.
7. Cover lid and steam for about 10mins.
8. Sprinkle chopped spring onion and serve hot.

Moist Chocolate Cake

Moist Chocolate Cake

MOIST CHOCOLATE CAKE

Ingredients :~

• 100gm all purpose flour
• 50gm dark cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 180gm salted butter
• 180gm fine granulated sugar
• 2 large eggs
• 1 tsp vanilla essence
• 200 ml evaporated milk ( I used Ideal )

 Method :~

1. In a bowl, sift together all purpose flour, cocoa, baking powder and soda.
2. Using an electric mixer, beat butter and sugar until smooth.
3. Beat in eggs, one at a time. Add vanilla essence.
4. Add evaporated milk and flour mixture gradually, continue beating using low speed until done and fully incorporated. Scrape the sides with a cake spatula.
5. Pour batter in a 20cm lined cake tin, bake for 45 minutes at 170C. (oven temp may vary)
6. The cake is done when a skewer or toothpick inserted comes out clean. 
7. Cool on a wire rack. Add chocolate ganache or top with strawberries. 

CHOCOLATE GANACHE 

Ingredients :~

• 100gm dark cocoa bars ( chopped )
• 200ml condensed milk
• 3 tbsp salted butter

Method :~

1. Using double-boiler method, melt dark cocoa together with condensed milk and butter.
2. Stir until the mixture thickens.
3. Cool before spreading on the cake.

Source : http://www.love2cook-malaysia.com/2012/05/moist-chocolate-cake-new-recipe.html

Strawberry Mantou

Strawberry Mantou
(makes 18pcs)

Ingredients:
400g all purpose flour
220g milk
13g corn oil
50g caster sugar
3g yeast

Colouring:
15g dragon fruit/strawberry powder
8g milk
2g matcha powder

Method:
1. Mix main ingredients to become a smooth dough.
2. Divide dough into 2 portions.
3. 1 portion to mix with milk and dragon fruit coloring, and keep xx using hand for 10mins until dough become smooth.
4. Remove small portion of 2nd dough and mix with green colouring (for leaf) and wrap using cling wrap to avoid it become dry.
5. For the remaining white dough, keep xx until smooth and flatten it.
6. Remove small portion of red dough and flatten the remaining.
7. Brush a layer of water on top of white dough and put the red dough on top of it.
8. Brush some water, roll it up and cut into small portion.
9. Lay all on top of steaming paper inside steaming basket.
10. Use the remaining red dough and make small strawberry shape.
11. Flatten green dough and make leaf shapes using mould.
12. Stick with the red dough to make strawberry.
13. Brush some water and stick on top of mantou.
14. Boil water (ard 40c), off heat and top with mantou rack to let it xx.
15. You can try to press and if it back to shape, that means it is ready to steam.
15. Steam using medium heat for 15mins, off heat and simmer for another 5mins.

Source : https://www.facebook.com/OMNEnutridrinkMalaysia/videos/2552121605116213/

Lemon Curd Tart

Base : https://drizzleanddip.com/2012/03/01/extraordinary-chocolate-tart/?fbclid=IwAR0Xjx29EE5k1gLlzkXT3YDWzj9lrcmlLxGCU4xg1gUO-KeC471YW8xpaIw

Lemon Curd : https://www.bettycrocker.com/recipes/lemon-curd-tart/49459be7-c794-4007-83a0-1384e34f23f7?fbclid=IwAR2bdyNKwLZ3FHrEo3zV9mJAzhQuIxcjZPBCdIu5DmFNUi3vIyWCVAu8phA

Kaya

Kaya


100g sugar
200ml coconut milk (sift)
200g egg (sift)

Caramel
1. Heat up half of the sugar in pan.
2. Keep stirring to let the sugar melt until brownish.
3. Off heat, add in coconut milk, remaining sugar & egg.
4. Double boiled using slow cooker, keep stirring until thicken.

Pandan
1. Blend pandan leaf with coconut milk, sift and make 200ml juice.
2. Add in pandan juice with coconut milk, sugar and egg in a pot.
3. Keep stirring while low cook using double boiled method till thicken.

Source: Mom

Double Tree by Hilton Signature Chocolate Chips Cookies

Makes 26 cookies

Ingredients:
226g butter (softened)
164g granulated sugar
150g packed light brown sugar
2 large eggs
6.25g vanilla extract
1.25ml freshly squeezed lemon juice
280g flour
45g rolled oats
6g baking soda
6g salt
Pinch cinnamon
465g good quality semi-sweet chocolate chips
220g chopped walnuts

Methods:
1. Cream butter, sugar and brown sugar in a bowl of stand mixer on medium speed for abt 2mins.
2. Add in eggs, vanilla extract and lemon juice, blending on low speed for 30seconds.
3. Continue on medium speed for abt 2mins or until light and fluffy, scraping down bowl.
4. With mixer on low speed, add in flour, oat, baking soda, salt and cinnamon, blending for abt 45 secs. DON'T OVERMIX.
5.Remove bowl from mixer and stir in chocolate chips and walnuts.
6. Portion dough with a scoop (abt 3 tbsp) onto a baking tray lined with parchment paper for abt 2 inches apart.
7. Preheat oven to 150c.
8. Bake for 20-23mins or until edges are golden brown and center is still soft.
9. Remove from oven and cool on baking sheet for about 1 hour.

* You can freeze the cookies for 2-4 hours, and there's no need to thaw before baking.

Source : https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm?fbclid=IwAR3AslIAJ9t6GBANDmlmSICRFv5udhODR0BPx-xkwn0qvpy_a2nahJ-_U4E

5 Ways to Cook Eggs

1. Fried Egg
- Heat up oil in pan, crack in an egg.
- Drizzle some water around the egg.
- Cover for one minute

2. Poached Egg
- Boil a pot of water.
- Slowly put in an egg and cook for 10 seconds.
- Remove the egg and pour in 1 tbsp of vinegar.
- Stir quickly to create a whirlpool
- Crack in the egg and boil for 3mins.

3. Egg Sandwich
- Crack an egg in a cup/ramekin.
- Use a fold to poke egg yolk few times
- Microwave for 45 seconds

4. Soft-boiled Egg
- Poke a hole on the top of egg shell using paper pin
- Drop the egg in boiling water and cook for 7mins.
- Remove an drop the egg into bowl of icy water for 1min.

5. Scrambled Egg
- Crack 2 eggs into a bowl.
- Add in abt 3tbsp of milk and tilt the bowl 45 degree.
- Whisk vertically to create air bubbles
- Melt some butter in a pan and pour in the egg mixture
- Cook on low heat.

Souce : https://web.facebook.com/quocktale/videos/840739109368312/

Watermelon Jelly

Watermelon Jelly

西瓜燕菜

Ingredients:

1st Layer :
700g Watermelon flesh ➡️ Blend into 600ml juice
40g caster sugar
2tsp agar-agar powder
1/2tsp jelly powder
(mix caster sugar, agar-agar powder & jelly powder together in a bowl)

2nd Layer :
100ml coconut milk
200ml water
30g caster sugar
1tsp agar-agar powder
1/4tsp jelly powder
(mix caster sugar, agar-agar powder & jelly powder together in a bowl)

3rd Layer :
4 pcs pandan leaf + 300ml water ➡️ Blend into 250ml pandan juice
50ml coconut milk
30g caster sugar
1tsp agar-agar powder
1/4tsp jelly powder
(mix caster sugar, agar-agar powder & jelly powder together in a bowl)

Decoration : Longan syrup in can

Method:
1. Pour watermelon juice into pot.
2. Add in caster sugar, agar-agar powder and jelly powder into the same pot and heat up.
3. Cook until boiling and off heat.
4. Slowly pour all into jelly mould.
5. On fan to let the jelly slightly harden and start to cook 2nd layer.
    (this layer will take some time to harden as it is very thick)

6. Pour coconut milk and water into pot.
7. Add in caster sugar, agar-agar powder and jelly powder into the same pot and heat up.
8. Cook until boiling and off heat.
9. Slowly pour all into jelly mould.
10. On fan to blow facing the jelly and start to cook 3rd layer.
     (this layer will harden faster than 1st layer as it is thinner)

11. Pour pandan juice and coconut milk into pot.
12. Add in caster sugar, agar-agar powder and jelly powder into the same pot and heat up.
13. Cook until boiling and off heat.
14. Slowly pour all into jelly mould.
15. On fan to blow facing the jelly and start to cook 3rd layer.

Source : https://www.youtube.com/watch?v=tMGPB8Mhtw8

Cekodok

Cekodok


Banana - Pisang Emas
Sugar
Salt
Eno
Plain Flour

1. Blend banana in blender.
2. Add in sugar (based on banana sweetness), salt and 1 packet of eno (to make it fluffy)
3. Remove into a pot/bowl.
4. Add in flour and keep stirring using hand.
5. Make sure the batter is balance between flour and banana (not too much of flour or banana)
6. Heat up a pot of oil.
7. Grab some batter on your fingers and push down with thumb down into the oil.
8. Keep stirring with turner in the pot.
9. Remove and serve.

Source : https://www.youtube.com/watch?v=0jS2gyRHnAg

Steamed Cream Cracker Cake

Steamed Cream Cracker Cake

蒸苏打饼蛋糕

Ingredients:
250g Cream Cracker
5 eggs
2 tbsp sweetened condensed milk
150g butter (soften at room temperature)
50g corn oil
80g caster sugar
1 tbsp milo powder

7" square mold

Method:
1. Fold cream cracker into small pieces and put into blender and make into powder.
2. Beat butter and sugar until sugar melts and slowly turn white.
3. Add eggs one by one and mix until uniform.
4. Add in condensed milk, corn oil and mix well.
5. Stir in cream cracker powder and mix with spatula.
6. Remove 1/3 of batter and stir in milo powder.
7. Coat mold with little oil.
8. Pour 1/2 of original batter (about 100g) into mold and steam on high heat for 6mins.
9. Pour milo batter on top and steam for another 6min.
10. Pour in the remaining original batter and steam for 20mins.
11. Once done, remove cake from mold immediately and put cake on wire rack to cool.

Source : https://web.facebook.com/permalink.php?story_fbid=2577367319040214&id=1266704013439891

Coconut Jelly

Coconut Jelly

椰香燕菜

Ingredients：
White Layer
200ml Coconut Milk
400ml water
75g caster sugar
2 tsp agar-agar powder
1/2 tsp jelly powder

Transparent Layer
600ml coconut water
35g caster sugar
2 tsp agar-agar powder
1/2 tsp jelly powder

Mold size : Diameter 21cm x Height 7cm

Decoration : Longan (can)
                     Mint Leaf

Method:
1. Pour coconut milk and water into a pot.
2. Mix caster sugar, agar-agar powder and jelly powder.
3. Pour into the pot.
4. Cook until boiling. Off heat.
5. Scoop and pour 1st thin layer into mold.

6. Cook transparent layer the same way as white layer.
7. When white layer is slightly harden, pour this transparent liquid into mold alternatively with white layer until mold is full.
8. Let the jelly set and cool down.
9. Keep into fridge.
Source : https://www.youtube.com/watch?reload=9&v=F4UeXkd_DFc&feature=youtu.be

Roti Canai

Roti Canai
(make 8pcs)

Ingredients:
4 cups / 560g of flour
1 tbsp sugar
1/2 tsp salt
1 egg
1 cup water (warm/cold based on method)

Planta / butter

Methods:
1. Mix flour, sugar and salt.
2. Add in egg and water.
3. Make a dough (takes ard 20mins) until it doesnt stick on mixing bowl.
    (If mix using hand, add in warm water. If using machine, add in cold water)
4. Divide dough into 8 small pieces and roll into round shape.
5. Rub palm with planta and rub outer part of each dough.
6. Rest the dough for at least 2hrs. (or wrap and keep in fridge for overnight, and put on room temperature for at least 1hr)
7. Take 1 dough and press it flat using palm and let it rest for 3-4mins.
8. Slowly pull the dough to make it wider.
9. Fold into square shape.
10. In a pan, add in some butter and fry both sides until golden brown.

Source :

Another recipe:
salt
sugar
warm water
2 tbsp planta
3 tbsp cooking oil
1 egg yolk
1 kg flour

1. Mix salt and sugar in warm water until dissolve.
2. Mix planta, cooking oil and egg yolk with flour.
3. Add in with water bit by bit into the flour until it is not sticky.
4. Let it rest for 10mins.
5. Divide dough and make into small round shape.
6. Rub palm with planta and rub allo over the round dough.

Sugar Doughnuts

Sugar Doughnuts
甜甜圈
(make around 12pcs)

Ingredients A:
200g high protein flour / bread flour
50g low protein flour / pau flour
3g instant yeast
20g caster sugar
10g milk powder
1 egg - A size (60g)
120g milk / water
1/2 tsp salt

Ingredients B:
40g butter

Method:
1. Mix all ingredients to make it a dough.
2. Add in butter to make the dough smooth and strechable (no need to make it till shinning).
3. Rest the dough for 30-40mins. (it will become bigger and lighter)
4. Flatten the dough with rolling pin (8mm thickness).
5. Make doughnut shape with mould.
6. Rest the dough again for 40-50mins to let it become double the size.
7. Heat up a wok of oil (NOT too hot) and fry using medium heat until golden brown.
8. Remove and mix with sugar.

Source : Mom 

Yau Zhar Kwai

Yau Zhar Kwai

油条

(make around 30pcs of 15cm size)

Ingredients:
1 tbsp/15g double acting baking powder
1 tsp/5g salt
1/4 tsp baking soda
15g oil
1 egg
270 water (room temperature)
450g all purpose flour

Method:
1. Mix double acting baking powder, salt, baking soda, oil, egg and water and stir using chopsticks.
2. Pour in flour.
3. Wear a plastic glove and fold the flour and press down using back of hands till well corporated.
4. It is sticky, add some flour and keep pressing for around 5mins. (DO NOT over knead and add too much flour)
5. Drizzle some oil on top of dough (ard 1 tbsp) then coat all around the dough using you palm. (DO NOT press, just turn around).
6. Wrap the dough with cling film.
7. Keep in fridge for at least 8hours.
8. Remove from fridge and rest at room temperature for at least 2 hours.
9. Flour your working top with flour.
10. Flatten the dough using rolling pin for 5mm thickness.
11. Cut into rectangle shape with 3cm wide.
12. Lay one stripe on top of another.
13. Press a mark in the center.
14. Cover the dough.
15. Heat up oil to around 200c.
16. Hold the two ends, slightly press and pull the strips to around 18cm or according to your wok size.
17. Put into hot oil, keep turning and fry till golden brown. (REMEMBER to cover the dough while you are still frying)

Source : Long Yen (FB)
1. https://www.facebook.com/watch/?v=639384689975811
2. https://www.facebook.com/watch/?v=533156254011254
3. https://www.facebook.com/watch/?v=598698227387513

Steamed Japanese Tofu with Minced Meat

Steamed Japanese Tofu with Minced Meat


Ingredients:
150g minced meat
2 japanese tofu
1 egg
1 tsp cooking wine
1 tbsp soy sauce
salt
1 tbsp steam fish soy sauce
1 tbsp sesame oil
spring onions

Method:
1. Marinade minced meat with cooking wine, soy sauce and salt and place in the center of a plate.
2. Clean, slice japanese tofu and place surrounding the meat.
3. Make a hole in the center and crack in an egg.
4. Steam over high heat for 10mins.
5. Top with steam fish soy sauce and sesame oil.
6. Garnish with chopped spring onions.

Source: https://www.facebook.com/permalink.php?story_fbid=836333026776511&id=448424225567395

Milo Cake

Milo Cake

Ingredients:
2 cups milo
4 eggs
2 tbsp condensed milk

Method:
1. Beat all the ingredients together until smooth.
2. Pour mixture into a glass bowl and steam for 1 hour.
3. Once done, you may top with some chocolate syrup and chocolate rice.


Source : https://www.facebook.com/angel.yang.39/posts/10213277305126922

Fried Fermented Beancurd Pork Belly

Fried Fermented Beancurd Pork Belly


Ingredients:
1.5kg pork belly
chopped garlic
fermented beancurd
1 tsp sugar
1.5 tsp salt
potato flour (地瓜粉)

Method:
1. Marinade pork belly with fermented beancurd, garlic, sugar and salt for at least 3 hours.
2. Coat pork belly with potato flour.
3. Deep fry for 15-20mins or until golden brown/cooked.
4. Remove and chop into small pieces.

Source : https://www.facebook.com/jessica.lean.58/posts/2568446646597322

Chawanmushi

Chawanmushi

日式茶碗蒸蛋

Ingredients:
2 eggs
4 prawns
1 mushroom (sliced)
cooking wine
salt
soy sauce
water (weight equals to two times of egg without shell)
parsley

Method:
1. Clean prawn and mix with cooking wine.
2. Break eggs, add in cooking wine, salt and soy sauce, and lastly water.
3. Sift egg twice and remove bubbles.
4. Put a prawn into a cup, pour in the egg mixture.
5. Cover cup with cover or plastic wrap.
6. Put into steaming wok, and start to time once you see the smoke from the wok for 8mins.
7. Remove cover/plastic wrap, top with mushroom slice and prawn, cover it back, and continue to steam for another 8mins.
8. Remove and decorate with parsley.

Source: https://www.goody25.com/mind783863?fbclid=IwAR0BAMscldXSEqg9SgHF6J3BARO-K0GDXP5BJWDg0NHmRMSOj2Z-Y_5qS9s

Hash Brown

Hash Brown

450g potatoes
4 tbsp cornflour/tapioca flour
1/4 tsp salt
black pepper

1. Clean potatoes, skinned and cut into small cubes.
2. Place in a steaming plates and steam over high heat for 15mins/cooked/soft.
3. Set aside and let it cool down.
4. Add in flour, salt and pepper.
5. Make the hash brown shape.
6. Fry until golden brown.

Source : https://www.facebook.com/clara1112/posts/10212971261995069

Mojito

Mojito Drinks

1.5l soda cream drink
1 can lychee
3 lemongrass (smashed)
half lemon (sliced)
25 dried plums

1. Mix all together.


Source : https://www.facebook.com/PenangMyHometown/posts/2285215908248769

Planting Beansprout

Ingredients
100g green beans
1.5 liter mineral water bottle

Method:
1. Put green beans into a container, pour in water to cover the beans.
2. Cover the container and soak green beans for at least 6 hours.
3. Cut the top part of bottle and make a few holes at the bottom to let excess water to flow out.
4. Green beans will become bigger and soft after soaking.
5. Remove beans and put into bottles, pour water in and let the water flow out.
6. Cover the bottle with a plastic bag and keep in dark place (inside cabinet).
7. Water them 2-3 times per day. You may shake the bottle so that every beans touch the water.
8. Keep back into cabinet right after watering.
9. Beansprout will be ready for cooking on 5th day.

Source : https://www.facebook.com/alicekyy.alice/posts/10158571558167080

Green Bean Soup with Gula Melaka

Green Bean Soup with Gula Melaka

1. Cook green bean as usual.
2. Add in gula melaka when done.
3. Stir until gula melaka fully melted.

Source: Mom

Fried Sotong

Fried Sotong

香炸苏东

Ingredients:
360g Squid

Marinade:
1 tsp salt
1 tsp castor sugar
1/4tsp pepper
1/4tsp five spice powder
2 tsp curry powder
1 egg white
1 tbsp plain flour

corn flour

Method:
1. Clean squid and cut into small pieces.
2. Marinade and cover squid for at least 2 hours.
3. Coat with some corn flour and fry. Serve.

Source : https://www.youtube.com/watch?v=8HJt888hEyU&list=UUEXHjN8teOmwGuOjBTmhB-g&index=88

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