家常便饭之 - 黄酒鸡 + 可乐鸡 (附加照片)(15/05/08)

灵枢素问

原帖由 Alice859 于 6-9-2006 04:27 PM 发表
三巴虾仁臭豆



材料:
300g虾仁, 200g臭豆
1条红辣椒, 切丝
2大匙三巴酱, 3大匙水

做法:
1. 将虾仁和臭豆分别泡一泡热 ...

哟！这个很好吃。。。 我喜欢。

Alice859

咖哩猪肉片



材料:
300g猪肉片, 100ml浓椰浆
100ml水, 2大匙油
1大匙阿三膏,加入100ml水拌匀,挤出阿三汁

咖哩料:
4大匙葱头仔碎, 2枝香茅, 拍扁
2大匙咖哩叶, 1大匙咖哩粉
3大匙辣椒糊, 3片阿三片

调味料:
1小匙盐, 1/2大匙糖,1大匙生抽

做法:
1. 烧热2大匙油, 爆香咖哩料.
2. 将猪肉片加入,然后加入椰浆,水,阿三膏汁和调味料煮至肉软便可享用.

Assam Pork Curry

Ingredients:
300g sliced pork, 100ml thick coconut milk
100ml water, 2 tbsp oil
1 tbsp assam paste, mixed with 100ml water and squeezed out juice

Curry Spices:
4 tbsp chopped shallots
2 stalks lemongrass, bruised
2 tbsp curry leaves
1 tbsp curry powder
3 tbsp chilli paste
3 pieces assam keping

Seasoning:
1 tsp salt, 1/2 tbsp sugar
1 tbsp light soya sauce

Method:
1. Heat up 2 tbsp oil and saute curry spices until fragrant.
2. Add in pork and stir well. Add in coconut milk, water, assam juice, seasoning and bring to boil. Cook until meat is tender. Dish up and serve hot.

Alice859

原帖由 dreamforest 于 7-9-2006 12:20 PM 发表
很开心看到楼主又上菜了....

原帖由 Bsl_i_slb 于 7-9-2006 03:05 PM 发表
WOW ！终以上菜了。 太好了。

原帖由 灵枢素问 于 7-9-2006 06:18 PM 发表


哟！这个很好吃。。。 我喜欢。

谢谢大家的支持..我还是很忙,虽然已经搬进了新的办公室,但还有很多装修工程还没有完成..我整天上上下下督工,又得待候我的老板和老板娘..真的很累... 但我还是会尽量上来贴食谱的..

玄宇

很高兴你又回来了，继续努力喔！

Alice859

招牌米粉



材料:
150g冬粉,浸软, 150g米粉, 浸软
100g肉眼, 切丝, 2朵冬菇,浸软,切丝
50g红萝卜丝, 50g芽菜
50g韭菜, 3大匙油, 1大匙蒜茸

调味料:
2大匙生抽, 1大匙蚝油
1小匙糖, 1/2小匙盐
少许麻油和胡椒粉, 200ml水

做法:
1. 烧热3大匙油, 爆香蒜茸,放入冬菇丝和肉丝炒香, 加入米粉和冬粉炒匀.
2. 加入调味料和红萝卜丝炒匀.
3. 最后加入芽菜和韭菜炒匀即可上碟享用.

Signature Fried Meehoon

Ingredients:
150g dong fen / glass noodles, soaked
150g meehoon, soaked
100g pork, shredded
2 black mushrooms, soaked and shredded
50g shredded carrot, 50g bean sprout
50g chives, 3 tbsp oil, 1 tbsp chopped garlic

Seasoning:
2 tbsp light soya sauce, 1 tbsp oyster sauce
1 tsp sugar, 1/2 tsp salt
dash of sesame oil and pepper, 200ml water

Method:
1. Heat up 3 tbsp oil and saute chopped garlic until fragrant. Add in mushroom, pork and stir-fry until aromatic. Add in  dong fen/glass noodles, meehoon and stir well.
2. Add in seasoning, shredded carrot and stir well.
3. Lastly add in bean sprout, chives and stir-fry until well mixed. Dish
up and serve.

Alice859

红烧肉排



材料:
1kg加厚排骨

调味料:
2大匙油, 1块南乳
1大匙豆酱, 5瓣蒜头
1大匙蚝油, 1/2大匙糖
2大匙生抽, 2大匙绍兴酒
2棵芫茜, 500ml水
1小匙粟粉加入2大匙水,打芡用

做法:
1. 用一大锅盛水, 放入排骨中火煮至滚, 捞起排骨洗净, 用大碗盛起.
2. 烧热2大匙油, 加入全部调味料炒香, 淋在排骨上.
3. 烧热蒸笼水, 放进排骨中火蒸1小时, 翻转再继续蒸1小时或至软, 取出.
4. 蒸排骨的汁料倒回镬里煮滚, 打芡淋在排骨上便可享用.

Steamed Spare Ribs In Nam Yee Sauce

Ingredients:
1kg meaty spare ribs

Seasoning:
2 tbsp oil, 1 piece fermented red bean curd / nam yee
1 tbsp preserved soya bean / taucheong
5 pips garlic, 1 tbsp oyster sauce
1/2 tbsp sugar, 2 tbsp light soya sauce
2 tbsp shaoxing wine, 2 sprigs coriander leaves
500ml water, 1 tsp corn flour water, mixed with 2 tbsp water, for thickening

Method:
1. Bring a pot of water to boil. Put in spare ribs and bring to boil. Remove spare rib and clean. Put into a steaming tray.
2. Heat up 2 tbsp oil, put in all seasoning and stir-fry until fragrant. Pour over spare ribs.
3. Steam spare rib at medium heat for 1 hour. Turn it over and continue to steam for another 1 hour. Remove.
4. Pour the steamed sauce into wok and bring to boil. Thicken with corn flour water and pour over spare rib. Serve hot.

[ 本帖最后由 Alice859 于 14-9-2006 03:28 PM 编辑 ]

Alice859

招牌豆腐



材料:
2块水豆腐, 2条蛋豆腐
150g鱼胶, 1粒鸡蛋
2大匙炸香鱿鱼干碎
1大匙芫茜碎
2大匙红萝卜碎, 1小匙盐
1/2小匙胡椒粉, 少许鸡晶粉
适量粟粉, 适量炸油

沾料:泰式辣椒酱和美奶滋

做法:
1. 将水豆腐和日本蛋豆腐压烂成泥, 然后加入其余的材料充分拌匀.
2. 准备1个8寸方形盘, 途抹上油, 倒入拌匀的材料, 然后放进蒸笼里中火蒸20分钟或至熟, 取出待冷切块.
3. 烧热油锅, 将蒸好的豆腐沾上粟粉, 然后炸至金黄色, 捞起沥干油粉, 用碟盛起. 配上泰式辣椒酱和或美奶滋享用.

Deep-Fried Special Seafood Bean Curd

Ingredients:
2 pieces soft bean curd, 2 pieces egg bean curd
150g fish paste, 1 egg
2 tbsp fried crispy dried squids, chopped
1 tbsp chopped coriander leaves
2 tbsp chopped carrot, 1 tsp salt
1/2 tsp pepper, dash of chicken stock granules
corn flour for coating, oil for deep-frying

Dipping Sauce
Thai chilli sauce and mayonnaise

Method:
1. Mash soft bean curd and egg bean curd until fine. Add in the remaining ingredients and mix until well-combined.
2. Pour mixture into a greased 8" square tray and steam at medium heat for 20 minutes until cooked. Remove. Leave to cool before cutting into pieces.
3. Heat up oil for deep-frying, coat seafood bean curd in corn flour and deep-fry in hot oil until golden brown. Dish and drain. Serve with Thai chilli sauce or mayonnaise.

原帖由 Alice859 于 14-9-2006 03:27 PM 发表
招牌豆腐



材料:
2块水豆腐, 2条蛋豆腐
150g鱼胶, 1粒鸡蛋
2大匙炸香鱿鱼干碎
1大匙芫茜碎
2大匙红萝卜碎, 1小匙 ...

楼主，这我试做了两次，第一次可说是失败，因为那豆腐当要切时，全散了。。
第二次就稍微好些，至少还有那个样咯。。

有那为可以分享下怎样才可做出成功的招牌豆腐吗？

嗨，楼主你好。。。
小妹是新来地。。。
今天第一次看到你贴的食谱，
大部分都是我想要地也。。。
我已经全都copy下来了。。。
谢谢楼主。。。
希望你可以再贴多多新的食谱。。。

[ 本帖最后由 小小丘比特 于 20-9-2006 12:37 PM 编辑 ]

楼主，
请问你有梅菜的食谱吗?

nsk

原帖由 Alice859 于 23-5-2006 23:41 发表
虾酱鸡翼



材料:
10只鸡翅膀
3大匙粘米粉
1大匙面粉
适量炸油

腌料:
2大匙虾酱
1大匙糖
1大匙芫茜碎
1粒 ...

请问什么是虾酱，跟马来栈一样的吗。

Clover_Ikumo

原帖由 Alice859 于 8-9-2006 02:30 PM 发表
咖哩猪肉片



材料:
300g猪肉片, 100ml浓椰浆
100ml水, 2大匙油
1大匙阿三膏,加入100ml水拌匀,挤出阿三汁

咖哩料:
4大匙 ...

这个看来好好吃的感觉!
我妈妈最拿手了的~

Alice859

XO酱



材料:
100g干贝 / 江瑶柱, 连同少许水, 一起蒸1小时, 撕成丝
5大匙葱头仔碎, 5大匙蒜茸
2大匙虾米, 浸软, 剁碎
2大匙金华火腿碎, 5条辣椒干, 切碎
1小匙糖, 100ml油

做法:
烧热油, 爆香葱头仔和蒜茸, 再下虾米炒香, 然后才加入火腿和辣椒干继续爆香, 最后才加入干贝丝和糖小火炒至香便可.

XO Sauce

Ingredients:
100g dried scallops. steamed with a little water for 1 hour, shredded
5 tbsp chopped garlic, 5 tbsp chopped shallot
2 tbsp dried prawns, soaked, chopped
2 tbsp chopped chinese ham, 5 dried chillies, chopped
1 tsp sugar, 100ml oil

Method:
Heat up oil, saute chopped garlic and shallot until fragrant. Add in dried prawns, chines ham, dried chillies and continue to stir-fry until aromatic. Lastly, add in shredded dried scallops, sugar and stir-fry until fragrant. Remove from heat.

Alice859

XO 酱炒饭



材料:
3大匙油, 2粒蛋,打散
100g鸡丁, 50g冷藏杂豆
3碗白饭, 3大匙XO酱

调味料:
少许盐和胡椒粉

做法:
烧热3大匙油, 倒入蛋液炒成蛋松, 加入鸡丁和杂豆炒匀, 然后加入白饭,XO酱和调
味料炒匀, 便可上碟享用.

Fried Rice With XO Sauce

Ingredients:
3 tbso oil, 2 eggs, beaten
100g chicken cubes, 50g frozen mixed vegetables
3 bowls cooked rice, 3 tbsp XO Sauce

Seasoning:
Dash of salt and pepper

Method:
Heat up 3 tbsp oil, add in beaten eggs and stir-fry until just set. Add in chicken cubes, mixed vegetables and stir-well. Lastly, add in rice, XO Sauce, seasoning and stir-fry until well-mixed. Serve hot.

Alice859

凉拌XO酱海鲜



材料:
100g海蜇丝, 1条苏冬, 切花
100g虾仁, 5粒小番茄, 切一半
1条小黄瓜, 切丁, 2大匙美奶滋
3大匙XI酱, 少许麻油和胡椒粉

做法:
1. 海蜇丝放进滚水中烫熟, 然后浸在流动水1小时, 捞起沥干水分.
2. 苏冬和虾仁烫熟, 泡冷开水, 沥干水分.
3. 将全部材料用大腕盛起拌匀, 放进冰箱冷藏1小时便可取出享用.

XO Sauce Seafood Salad

Ingredients:
100g shredded jelly fish, 1 fresh squid, cut into pieces
100g shelled prawns, 5 cherry tomatoes, cut into half
1 small cucumber, cubed, 2 tbsp mayonnaise
3 tbsp XO Sauce, dash of sesame oil and pepper

Method:
1. Blanch shredded jelly fish in boiling water until cooked. Soak in running water for 1 hour. Dish and drain.
2. Blanch fresh squid and prawns in boiling water until cooked. Dish up and soak in cold boil water. Dish and drain.
3. Put all ingredients into a mixing bowl and mix well. Chill in the fridge for 1 hour and serve as appetizer.

Alice859

原帖由 sweetbabi 于 20-9-2006 10:28 AM 发表


楼主，这我试做了两次，第一次可说是失败，因为那豆腐当要切时，全散了。。
第二次就稍微好些，至少还有那个样咯。。

有那为可以分享下怎样才可做出成功的招牌豆腐吗？

我也是照这个食谱的..但我放比较多料下去啦....你失败是因为你蒸得不够'透'吗?? 控制火候很重要的哟..还有你要等豆腐真的冷透才可以切的哟...希望你下次能成功..呵呵..

Alice859

原帖由 nsk 于 20-9-2006 07:07 PM 发表

请问什么是虾酱，跟马来栈一样的吗。

虾酱跟马来栈不同的..这是一罐罐装的.. 应该李X记的牌子有得卖..

Alice859

原帖由 Clover_Ikumo 于 20-9-2006 09:44 PM 发表


这个看来好好吃的感觉!
我妈妈最拿手了的~

那下次记得贴照片上来跟大家分享了哟.. 期待也...

Alice859

原帖由 小小丘比特 于 20-9-2006 12:35 PM 发表
嗨，楼主你好。。。
小妹是新来地。。。
今天第一次看到你贴的食谱，
大部分都是我想要地也。。。
我已经全都copy下来了。。。
谢谢楼主。。。
希望你可以再贴多多新的食谱。。。

原帖由 小小丘比特 于 20-9-2006 12:42 PM 发表
楼主，
请问你有梅菜的食谱吗?

谢谢你的捧场.. 我会加油的...

梅菜啊...是有啦..你是要煮甚么的?? 等我得空才贴上来给你好吗??我保证...

Alice859

枸杞鱼滑汤



材料:
1500ml上汤/水
20粒鱼滑/鱼丸
300g枸杞叶
1粒蛋, 打散

调味料:
1 1/2小匙盐
1/2大匙生抽
少许胡椒粉和鸡晶粉

做法:
1. 先将上汤煮滚.
2. 加入鱼滑和调味料煮约2分钟, 再加入枸杞叶煮滚.
3. 最后倒入蛋液拌匀, 便可上桌享用.

Kou Gei With Fish Ball Soup

Ingredients:
1500ml stock / water
20 fish balls
300g kou gei leaves
1 egg, lightly beaten

Seasoning:
1 1/2 tsp salt
1/2 tbsp light soya sauce
dash of pepper and chicken stock granules

Method:
1. Bring Stock to boil.
2. Add in fish balls, seasoning and cook for 2 minutes. Put in kou gei leaves and bring to boil.
3. Add in beaten egg and mix well. Serve hot.