Stir fried glutinous rice is a popular dish mainly in winter. I love to eat this and I wanted to make a video to show you all how to make it. I hope you enjoy it.
Please click here for more information on glutinous rice.
Ingredients for 2 bowls of rice :
1. 140 gram = 4.9 oz, Thai glutinous rice, wash and soak in the water for 6 hours then sieve out the water
Fry ingredients:
1. 2 chinese sausages, wash with warm water, divide in middle and cut into slices
2. 30 small dried shrimps, wash
3. 2 dried scallops, wash and soak in water, tear it into small pieces
4. 3 medium size chinese mushrooms,remove stems, wash and soak in water until soft, cut in small dices
5. 1 spring onion, wash and divide cut white, green parts
6. An egg, beaten add in 1/2 tsp oil
Seasoning 1.
50 ml water = 1. 70 fl oz, ( including the soaking scallops and chinese mushrooms ), or add some more water
seasoning 2.
1. 1 tsp shaoxing wine
2. 1 tsp oyster sauce
3. 1 tsp light soy sauce
4. 1/3 tsp sugar
5. 7 tsp water ( only use 5 tsp, another 2 tsp for reserve, maybe no need )
6. a pinch of pepper
7. 1/3 tsp salt
材料: 2 碗料
1. 1 杯量米杯泰國糯米 = 140 克 = 4. 9 oz, 洗淨, 用冷開水浸 6 小時後, 濾出, 備用.
炒材料:
1. 2 條臘腸, 用溫水洗去塵, 中間切開切片
2. 30 粒蝦米, 洗淨
3. 2 粒瑤柱, 洗淨, 浸水後撕開, 浸水留用
4. 3 個中冬茹, 去蒂, 洗淨, 浸水至軟切粒, 浸水留用
5. 1 條青蔥, 洗淨, 切分白, 綠片粒
6. 1 旦雞蛋, 打勻後加入半茶匙油混合
調味 1
1. 50 ml 水 = 1. 70 fl oz, ( 浸瑤柱和冬茹水, 不夠加水 ),
2. 半茶匙雞粉
調味 2
1. 1 茶匙紹興酒
2. 1 茶匙蠔油
3. 1 茶匙生抽
4. 1/3 茶匙糖
5. 7 茶匙水 ( 先放入 5 茶匙 ) 餘下 或許會用
6. 少許胡椒粉
7. 1/3 茶匙鹽
September 25, 2011
Cantonese white cut chicken, 蒸白切雞
White cut chicken is a very typical dish of cantonese cuisine. I made a video teaching how to make it as it is really very popular among cantonese people and often when you live abroad it is hard to find this dish.
Please click here for more information on white cut chicken.
Ingredients:
1. 1, 210 gram chicken = 42.7 oz
2. some ginger
3. 3 green onion
4. some salt
5. 6 tsp Shao xing wine
Topping:
some sesame oil
some slices spring onion
Sauce 1.
1. 2 tbsp oil
2. 1 tsp ground ginger
3. 1/4 tsp sugar
4. 1/3 tsp salt
5. pinch of pepper
Sauce 2.
1. 2 tsp oyster sauce
2. 1/2 tsp light soy sauce
3. 1 tsp cold water
Tip for steaming time:
Today I use 1, 210 gram = 42. 7 oz around 40 mins
1, 270 gram = 44. 8 oz around 47 mins
1, 300 gram = 45. 9 oz around 50 mins
steaming time may vary depending on the heat
材料:
1. 一 只光雞 大約 1, 210 克 = 42. 7 oz
2. 一些薑
3. 三條青蔥
4. 一些鹽
5. 六 茶匙紹興酒
面攃:
少許麻油
裝飾:
少些青蔥絲
汁 1. 薑蔥汁
1. 2 湯匙油
2. 1 茶匙薑茸
3. .1/4 茶匙糖
4. 1/3 茶匙鹽
5. 少許胡椒粉
汁 2..
1. 2 茶匙蠔油
2. 半茶匙生抽
3. 1 荼匙凍滾水
備大約: 今天的雞 1, 210 克 = 42.7 oz 蒸 40 分 1, 270 克 = 44. 8 oz 焗 47 分, 1, 300 克 = 45. 9 oz 焗 50 分, 大家爐火不同請留意
Please click here for more information on white cut chicken.
Ingredients:
1. 1, 210 gram chicken = 42.7 oz
2. some ginger
3. 3 green onion
4. some salt
5. 6 tsp Shao xing wine
Topping:
some sesame oil
some slices spring onion
Sauce 1.
1. 2 tbsp oil
2. 1 tsp ground ginger
3. 1/4 tsp sugar
4. 1/3 tsp salt
5. pinch of pepper
Sauce 2.
1. 2 tsp oyster sauce
2. 1/2 tsp light soy sauce
3. 1 tsp cold water
Tip for steaming time:
Today I use 1, 210 gram = 42. 7 oz around 40 mins
1, 270 gram = 44. 8 oz around 47 mins
1, 300 gram = 45. 9 oz around 50 mins
steaming time may vary depending on the heat
材料:
1. 一 只光雞 大約 1, 210 克 = 42. 7 oz
2. 一些薑
3. 三條青蔥
4. 一些鹽
5. 六 茶匙紹興酒
面攃:
少許麻油
裝飾:
少些青蔥絲
汁 1. 薑蔥汁
1. 2 湯匙油
2. 1 茶匙薑茸
3. .1/4 茶匙糖
4. 1/3 茶匙鹽
5. 少許胡椒粉
汁 2..
1. 2 茶匙蠔油
2. 半茶匙生抽
3. 1 荼匙凍滾水
備大約: 今天的雞 1, 210 克 = 42.7 oz 蒸 40 分 1, 270 克 = 44. 8 oz 焗 47 分, 1, 300 克 = 45. 9 oz 焗 50 分, 大家爐火不同請留意
Buddha's delight, 羅漢齋
Buddhas delight is a famous vegetarian dish. I made a video explaining how to make this buddhist dish. I hope it will also delight you.
Please click here for more information on buddhas delight.
Ingredients;
1. 5 chinese mushrooms, wash and soak
2. 1 snow fungus, soak for 1 hour
3. some jelly ear, wash and soak
4. 18 ginkgo nuts, wash and peel off the skin
5. half can = 5 whole straw mushrooms
6. 30 dried lily flowers, wash and soak
7. 7 carrot slices
8. 3 slices fried tofu
9. 11 pea pods
10. 3 slices ginger
11. 1 clove garlic, ( not for Buddhism )
12. 5 slices lettuce
Seasoning1 :
1. 2 tbsp oyster sauce
2. 1 tbsp shao xing rice wine
3. 1 tbsp light soy sauce
4. 2/3 tsp sugar
5. 1/2 tsp salt
6. 75 ml water
Seasoning 2:
1. 200 ml water
2. 1 tsp vegetable broth powder
Thickener:
1 1 tsp corn starch
2. 3 tsp water
Topping:
1 tsp sesame oil
材料:
1. 冬茹 x 5 , 去蒂, 洗淨, 浸軟
2 雪耳 1 個, 一小時前浸軟, 洗淨
3. 黑木耳 少許, 洗淨, 浸軟
4. 白果 18 粒, 去皮, 洗淨
5. 草茹整個 半罐, 大約 5 粒
6. 金針 30 條, 洗淨浸軟
7. 紅蘿蔔 x 7 片
8. 炸豆腐 x 3 荷蘭豆 11 條, 去側根
9. 荷蘭豆 11 條, 去側根
10. 薑片 x 3
11. 蒜頭 1 粒切片, ( 如信佛教就不要 )
12. 生菜 5 塊, 洗淨
調味料: 1
1. 2 湯匙蠔油
2. 1 湯匙紹興酒
3. 1 湯匙生抽
4. 2/3 茶匙糖
5. 半茶匙鹽
6. 75 ml 水
調味料: 2
1. 200 ml 水
2. 1 茶匙什菜粉
.打獻:
1 茶匙豆粉
2. 3 tsp 水
沐面: 1 茶匙麻油
Please click here for more information on buddhas delight.
Ingredients;
1. 5 chinese mushrooms, wash and soak
2. 1 snow fungus, soak for 1 hour
3. some jelly ear, wash and soak
4. 18 ginkgo nuts, wash and peel off the skin
5. half can = 5 whole straw mushrooms
6. 30 dried lily flowers, wash and soak
7. 7 carrot slices
8. 3 slices fried tofu
9. 11 pea pods
10. 3 slices ginger
11. 1 clove garlic, ( not for Buddhism )
12. 5 slices lettuce
Seasoning1 :
1. 2 tbsp oyster sauce
2. 1 tbsp shao xing rice wine
3. 1 tbsp light soy sauce
4. 2/3 tsp sugar
5. 1/2 tsp salt
6. 75 ml water
Seasoning 2:
1. 200 ml water
2. 1 tsp vegetable broth powder
Thickener:
1 1 tsp corn starch
2. 3 tsp water
Topping:
1 tsp sesame oil
材料:
1. 冬茹 x 5 , 去蒂, 洗淨, 浸軟
2 雪耳 1 個, 一小時前浸軟, 洗淨
3. 黑木耳 少許, 洗淨, 浸軟
4. 白果 18 粒, 去皮, 洗淨
5. 草茹整個 半罐, 大約 5 粒
6. 金針 30 條, 洗淨浸軟
7. 紅蘿蔔 x 7 片
8. 炸豆腐 x 3 荷蘭豆 11 條, 去側根
9. 荷蘭豆 11 條, 去側根
10. 薑片 x 3
11. 蒜頭 1 粒切片, ( 如信佛教就不要 )
12. 生菜 5 塊, 洗淨
調味料: 1
1. 2 湯匙蠔油
2. 1 湯匙紹興酒
3. 1 湯匙生抽
4. 2/3 茶匙糖
5. 半茶匙鹽
6. 75 ml 水
調味料: 2
1. 200 ml 水
2. 1 茶匙什菜粉
.打獻:
1 茶匙豆粉
2. 3 tsp 水
沐面: 1 茶匙麻油
Chinese fried fish, 煎魚
Pan Fried Fish, this is very tasy and easy you can do it with nearly all kinds of fish, I used a trout in this video. This is also often made for chinese new year celebrations.
Ingredients:
1. one trout
2. 1 slice of ginger
Marinade:
1. 2 tsp shao xing rice wine
2. 1/2 tsp salt
材料:
1 條鱒魚
2. 1 片薑
調味:
1. 2 茶匙紹興酒
2. 半茶匙鹽
Ingredients:
1. one trout
2. 1 slice of ginger
Marinade:
1. 2 tsp shao xing rice wine
2. 1/2 tsp salt
材料:
1 條鱒魚
2. 1 片薑
調味:
1. 2 茶匙紹興酒
2. 半茶匙鹽
8 treasures glutinous rice balls. 八寶湯丸
I made some glutinous rice balls also known as Tong Yuan. My filling consists of 8 different nuts, but you can substitute the filling as you like.
Please click here for more information on glutinous rice balls.
Filling ingredients:
1. 2 x macadamia, if it salty, wash and dry with kitchen paper
2. 1 walnut
3. 3 x cashew
4. 4 x peanut
5. 1 tsp ground hazelnut
6. 2 tsp chopped almond
7. 2 tsp pine nuts
8. 2 tsp white sesame
9. 20 gram = 4 .5 tbsp icing sugar, sieved
10. 10 gram = around 4 tsp soft butter
( 1 to 8 mix nuts all together around 34 gram = 1. 20 oz )
Dough:
1. 20 gram = around 4 tbsp wheat starch
2. 80 gram glutinous rice flour = 2.8 oz
3. 100 ml = 3. 38 fl oz + 2. 5 tbsp hot water
4. 1 tsp oil
Syrup:
1. 200 ml = 6.76 fl oz water
2. 2 or 3 small slices ginger
3. half bar of brown sugar, wash
餡材料:
1. 2 粒澳洲堅果, 如有鹽洗一次用紙抹乾
2. 1 個合桃
3. 3 粒腰果
4. 4 粒花生
5. 1 茶匙榛子碎
6. 2 荼匙杏仁粒
7. 2 茶匙松子仁
8. 2 茶匙白芝麻
9. 20 克 = 4 湯匙半糖粉, 先濾
10. 10 克 = 大約 4 茶匙軟牛油
( 1 至 8 果仁含共大約 34 克 = 1. 20 oz )
皮材料:
1. 20 克 = 大約 4 湯匙登粉
2. 80 克糯米粉 = 2.8 oz
3. 100 ml = 3. 38 fll oz 加入 2 湯匙半熱水
4. 1 茶匙菜油
糖水料:
1. 1 碗水 = 200 ml = 6. 76 fl oz
2. 2. 3 片小薑
3. 半塊片糖, 洗一次
Please click here for more information on glutinous rice balls.
Filling ingredients:
1. 2 x macadamia, if it salty, wash and dry with kitchen paper
2. 1 walnut
3. 3 x cashew
4. 4 x peanut
5. 1 tsp ground hazelnut
6. 2 tsp chopped almond
7. 2 tsp pine nuts
8. 2 tsp white sesame
9. 20 gram = 4 .5 tbsp icing sugar, sieved
10. 10 gram = around 4 tsp soft butter
( 1 to 8 mix nuts all together around 34 gram = 1. 20 oz )
Dough:
1. 20 gram = around 4 tbsp wheat starch
2. 80 gram glutinous rice flour = 2.8 oz
3. 100 ml = 3. 38 fl oz + 2. 5 tbsp hot water
4. 1 tsp oil
Syrup:
1. 200 ml = 6.76 fl oz water
2. 2 or 3 small slices ginger
3. half bar of brown sugar, wash
餡材料:
1. 2 粒澳洲堅果, 如有鹽洗一次用紙抹乾
2. 1 個合桃
3. 3 粒腰果
4. 4 粒花生
5. 1 茶匙榛子碎
6. 2 荼匙杏仁粒
7. 2 茶匙松子仁
8. 2 茶匙白芝麻
9. 20 克 = 4 湯匙半糖粉, 先濾
10. 10 克 = 大約 4 茶匙軟牛油
( 1 至 8 果仁含共大約 34 克 = 1. 20 oz )
皮材料:
1. 20 克 = 大約 4 湯匙登粉
2. 80 克糯米粉 = 2.8 oz
3. 100 ml = 3. 38 fll oz 加入 2 湯匙半熱水
4. 1 茶匙菜油
糖水料:
1. 1 碗水 = 200 ml = 6. 76 fl oz
2. 2. 3 片小薑
3. 半塊片糖, 洗一次
Checkerboard. Yin yang. Zebra stripe cookies, 跳棋盤, 陰陽, 班馬絛紋曲奇
I made some black and white/ checkerboard cookies. With a little fantasy you can make all kinds of variations. I hope you enjoy this.
White colour ingredients:
1. 130 gram = 4. 59 oz sieved flour
2. 75 gram = 2.65 oz butter, room temperature
3. 55 gram = 1. 95 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract
Black colour ingredients:
1. 80 gram = 2. 8 oz sieved flour
2. 60 gram = 2. 12 oz butter, room temperature
3. 40 gram = 1. 41 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract
7. 20 gram = 8 - 9 tsp cocoa powder
Checkerboard 13 cookies
Yin yang 4 - 5 cookies
Zebra stripe 28 cookies
104 gram = 3. 66 oz
白色材料:
1. 130 克 = 4. 59 oz 先濾熱粉
2. 75 克 = 2.65 oz 牛油, 室溫
3. 55 克 = 1.95 oz 糖粉
4. 少許鹽
5. 半個 = 1 湯匙大雞蛋黃
6. 少許雲呢拿香液
以上槎成軟麵糰, 用一張長 40 cm 保鮮紙蓋面
黑色材料:
1. 80 克 = 2. 8 oz 先濾麵粉
2. 60 克 = 2. 12 oz 牛油, 室溫
3. 40 克 = 1. 41 oz 糖粉
4. 少許鹽
5, 餘下半只雞蛋黃
6. 少許雲呢拿香液
7. 20 克可可粉 = 8 - 9 茶匙 cocoa 粉
以上槎成軟麵糰後分 2 份, 大約 104 克 = 3. 66 oz 一份用保鮮紙包放雪櫃一小時..
白色槎成軟麵糰分 2 份, 一份 104 克, 和餘下一份用保鮮紙包放雪櫃一小時.
陰陽模材料:
1. 餅模 5 cm 距離,
2. 一個茶燈模,
3. 剪 2 枝小飲筒,
4. 一些膠紙,
5. 木筷子
1 小時後從雪櫃取出麵糰
第一個. 跳棋盤: 13 個
白和黑麵糰, 榐 11 cm 長, 每色 2 條, 四面 1. 5 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片
第二個 陰陽: 4 - 5 個
做跳棋盤餘下麵糰做 3 mm 厚塊.
再放雪櫃一小時.
第三個班馬條紋: 28 個
餘下白和黑色各放一起,
白色榐 20 cm 長, 上下距離 15 cm 闊.
黑色榐 20 cm 長, 上下距離 11 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片
跳棋盤和 陰陽, 先熱焗爐 150 C 度, 放中層, 焗 11 分, 關火, 2 分後取出放架攤凍
班馬條紋, 先熱焗爐 150 C 度, 放中層, 焗 13 分, 關火, 2 分後取出放架攤凍
White colour ingredients:
1. 130 gram = 4. 59 oz sieved flour
2. 75 gram = 2.65 oz butter, room temperature
3. 55 gram = 1. 95 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract
Black colour ingredients:
1. 80 gram = 2. 8 oz sieved flour
2. 60 gram = 2. 12 oz butter, room temperature
3. 40 gram = 1. 41 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract
7. 20 gram = 8 - 9 tsp cocoa powder
Checkerboard 13 cookies
Yin yang 4 - 5 cookies
Zebra stripe 28 cookies
104 gram = 3. 66 oz
白色材料:
1. 130 克 = 4. 59 oz 先濾熱粉
2. 75 克 = 2.65 oz 牛油, 室溫
3. 55 克 = 1.95 oz 糖粉
4. 少許鹽
5. 半個 = 1 湯匙大雞蛋黃
6. 少許雲呢拿香液
以上槎成軟麵糰, 用一張長 40 cm 保鮮紙蓋面
黑色材料:
1. 80 克 = 2. 8 oz 先濾麵粉
2. 60 克 = 2. 12 oz 牛油, 室溫
3. 40 克 = 1. 41 oz 糖粉
4. 少許鹽
5, 餘下半只雞蛋黃
6. 少許雲呢拿香液
7. 20 克可可粉 = 8 - 9 茶匙 cocoa 粉
以上槎成軟麵糰後分 2 份, 大約 104 克 = 3. 66 oz 一份用保鮮紙包放雪櫃一小時..
白色槎成軟麵糰分 2 份, 一份 104 克, 和餘下一份用保鮮紙包放雪櫃一小時.
陰陽模材料:
1. 餅模 5 cm 距離,
2. 一個茶燈模,
3. 剪 2 枝小飲筒,
4. 一些膠紙,
5. 木筷子
1 小時後從雪櫃取出麵糰
第一個. 跳棋盤: 13 個
白和黑麵糰, 榐 11 cm 長, 每色 2 條, 四面 1. 5 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片
第二個 陰陽: 4 - 5 個
做跳棋盤餘下麵糰做 3 mm 厚塊.
再放雪櫃一小時.
第三個班馬條紋: 28 個
餘下白和黑色各放一起,
白色榐 20 cm 長, 上下距離 15 cm 闊.
黑色榐 20 cm 長, 上下距離 11 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片
跳棋盤和 陰陽, 先熱焗爐 150 C 度, 放中層, 焗 11 分, 關火, 2 分後取出放架攤凍
班馬條紋, 先熱焗爐 150 C 度, 放中層, 焗 13 分, 關火, 2 分後取出放架攤凍
X'mas cookies mamalade,聖誕 果醬曲奇
Here I made some delicious christmas cookies. They are filles with marmalade and look super cute. I hope you will like them.
Please click here for more information on christmas cookies.
Ingredients for 36 cookies
1. 70 gram = 2. 47 oz sieved flour
2. 1/2 tsp sieved baking powder
3. 100 gram = 3. 5 oz ground almond, or other kind
4. 60 gram = 2. 12 oz sugar
5. 3 tsp cinnamon sugar, or other kind
6. 1 tsp rum, or other flavour
7. 1/2 tsp cinnamon powder
8. 50 gram = 1. 77 oz butter, cut in slices
9. half egg = 4 tbsp
10. a pinch of salt
11. 1. 5 tbsp chocolate flakes
Topping:
1. some sugar powder
2. 5 tbsp strawberry mamalade, or other marmalade
材料: 36 個曲奇
1. 70 克 = 2.47 oz 麵粉, 先濾
2. 半茶匙發粉, 先濾
3. 100 克 = 3. 5 oz 杏仁磨碎粉, 或其它果仁
4. 60 克 = 2. 12 oz 糖
5. 3 茶匙玉桂粉糖, 或其它如雲呢拿
6. 1 茶匙 rum 香液, 或其它
7. 半荼匙玉桂粉
8. 50 克 = 1. 77 oz 牛油, 切片
9. 半只旦, 打混 = 大約 4 湯匙
10. 少許鹽
以上槎成粉糰, 分 2 份, 其中一份加入 1. 5 湯匙朱古力片..
焗爐先熱 140 C , 放中屬, 焗 15 分, 關火, 等 3 分後取出放架攤凍
面裝飾:
1. 一些糖粉
2. 5 湯匙士多啤利果醬, 可用其它. ( 在微波爐打熱)
Please click here for more information on christmas cookies.
Ingredients for 36 cookies
1. 70 gram = 2. 47 oz sieved flour
2. 1/2 tsp sieved baking powder
3. 100 gram = 3. 5 oz ground almond, or other kind
4. 60 gram = 2. 12 oz sugar
5. 3 tsp cinnamon sugar, or other kind
6. 1 tsp rum, or other flavour
7. 1/2 tsp cinnamon powder
8. 50 gram = 1. 77 oz butter, cut in slices
9. half egg = 4 tbsp
10. a pinch of salt
11. 1. 5 tbsp chocolate flakes
Topping:
1. some sugar powder
2. 5 tbsp strawberry mamalade, or other marmalade
材料: 36 個曲奇
1. 70 克 = 2.47 oz 麵粉, 先濾
2. 半茶匙發粉, 先濾
3. 100 克 = 3. 5 oz 杏仁磨碎粉, 或其它果仁
4. 60 克 = 2. 12 oz 糖
5. 3 茶匙玉桂粉糖, 或其它如雲呢拿
6. 1 茶匙 rum 香液, 或其它
7. 半荼匙玉桂粉
8. 50 克 = 1. 77 oz 牛油, 切片
9. 半只旦, 打混 = 大約 4 湯匙
10. 少許鹽
以上槎成粉糰, 分 2 份, 其中一份加入 1. 5 湯匙朱古力片..
焗爐先熱 140 C , 放中屬, 焗 15 分, 關火, 等 3 分後取出放架攤凍
面裝飾:
1. 一些糖粉
2. 5 湯匙士多啤利果醬, 可用其它. ( 在微波爐打熱)
Creme caramel, pudding custard 焦糖雞蛋布甸
Creme Caramel is a very popular dessert. Here I made a video teaching how to make it. It tastes so wonderful... it is perfect as a dessert or just without any reason at any time of the day!
Please click here for more information on creme caramel.
Caramel ingredient :
1. 100 gram sugar = 3. 5 oz
2. 2 tbsp hot water
Pudding ingredients ;
1. 400 ml milk = 13. 5 fl oz
2. 80 gram sugar = 2. 8 oz
3. 1 tsp vanilla extract
4. 5 large eggs
5. 200 gram fresh cream = 6. 7 fl oz
6. some butter for the moulds
焦糖材料 :
1. 100 克糖 = 3. 5 oz
2. 2 湯匙熱水
布甸材料:
1. 400 ml 奶 = 13. 5 fl oz
2. 80 克 糖 = 2. 8 oz
3. 1 茶匙雲呢拿香液
4, 5 只大雞蛋
5. 200 克鮮忌廉 = 6. 7 fl oz
6. 一些牛油擦模
Please click here for more information on creme caramel.
Caramel ingredient :
1. 100 gram sugar = 3. 5 oz
2. 2 tbsp hot water
Pudding ingredients ;
1. 400 ml milk = 13. 5 fl oz
2. 80 gram sugar = 2. 8 oz
3. 1 tsp vanilla extract
4. 5 large eggs
5. 200 gram fresh cream = 6. 7 fl oz
6. some butter for the moulds
焦糖材料 :
1. 100 克糖 = 3. 5 oz
2. 2 湯匙熱水
布甸材料:
1. 400 ml 奶 = 13. 5 fl oz
2. 80 克 糖 = 2. 8 oz
3. 1 茶匙雲呢拿香液
4, 5 只大雞蛋
5. 200 克鮮忌廉 = 6. 7 fl oz
6. 一些牛油擦模
Siu Mai ( Dim Sum ), 燒賣
Beside Ha Gao Siu Mai is the second famous and popular dim sum. I made a video on how to make these and I really hope you all will enjoy it.
Please click here for more information on Siu Mai.
Ingredients: 12 - 14 wonton wrappers
For 12 - 14 pieces Siu Mai
1. 100 gram pork = 3. 5 oz
2. 2 chinese mushrooms
3. 2 slices ginger
4. 1 green onion
5. 12 - 14 peas
6. 180 gram shrimps = 6. 35 oz
pork marinade:
1. 1/4 sugar
2. a pinch of pepper
3. 1/2 tsp chicken essence
4. 1/2 tsp corn starch
5. 2 tsp shaoxing wine
6. 1 1/2 tsp light soy sauce
7. 3 tsp water
Shrimps meat marinade:
1/2 tsp salt
stir all ingredients together add 2 tsp sesame oil.mix together.
Put in fridge for 1 hour
12-14 塊燒賣皮
材料: 12- 14 個燒賣
1. 100 克瘦豬肉 = 3.5 oz , 切小粒後剁爛些
2. 2 粒冬姑, 洗淨, 去頭, 浸軟切小粒
3. 2 片薑切小粒
4. 一條青蔥切小粒
5. 12 至 14 粒青豆
6. 180 克蝦肉 = 6. 35 oz, 切小粒剁爛些
醃料:
1. 1/4 茶匙糖
2. 少許胡椒粉
3. 半茶匙雞粉
4. 半茶匙豆粉
5. 2 茶匙紹興酒
6. 1 1/2 茶匙生抽
7. 3 茶匙水
以上拌勻 1 分鍾
蝦肉加入半荼匙鹽拌一分鍾
所有材料混合拌 2 分後加入 2 茶匙麻油拌勻, 放雪櫃一小時
Please click here for more information on Siu Mai.
Ingredients: 12 - 14 wonton wrappers
For 12 - 14 pieces Siu Mai
1. 100 gram pork = 3. 5 oz
2. 2 chinese mushrooms
3. 2 slices ginger
4. 1 green onion
5. 12 - 14 peas
6. 180 gram shrimps = 6. 35 oz
pork marinade:
1. 1/4 sugar
2. a pinch of pepper
3. 1/2 tsp chicken essence
4. 1/2 tsp corn starch
5. 2 tsp shaoxing wine
6. 1 1/2 tsp light soy sauce
7. 3 tsp water
Shrimps meat marinade:
1/2 tsp salt
stir all ingredients together add 2 tsp sesame oil.mix together.
Put in fridge for 1 hour
12-14 塊燒賣皮
材料: 12- 14 個燒賣
1. 100 克瘦豬肉 = 3.5 oz , 切小粒後剁爛些
2. 2 粒冬姑, 洗淨, 去頭, 浸軟切小粒
3. 2 片薑切小粒
4. 一條青蔥切小粒
5. 12 至 14 粒青豆
6. 180 克蝦肉 = 6. 35 oz, 切小粒剁爛些
醃料:
1. 1/4 茶匙糖
2. 少許胡椒粉
3. 半茶匙雞粉
4. 半茶匙豆粉
5. 2 茶匙紹興酒
6. 1 1/2 茶匙生抽
7. 3 茶匙水
以上拌勻 1 分鍾
蝦肉加入半荼匙鹽拌一分鍾
所有材料混合拌 2 分後加入 2 茶匙麻油拌勻, 放雪櫃一小時
Almond Chocolate Birthday Cake, 杏仁朱古力生日蛋糕
Here I made a birthday cake. It is made of several layers has marzipan and chocolate... and just look at it... doesn't it look delicious?
For more information on birthday cakes please click here.
Ingredients:
1. 40 gram butter =1.4 oz
2. 230 gram dark chocolate = 8.11 oz
3. 80 ml orange juice = 2.7 fl oz
4. 80 gram sugar = 2.8 oz
5. 2 tbsp rum
6. 1/2 tsp rum extract
7. 100 gram ground almond = 3.52 oz
8. 6 large eggs, separate white and yolk
9 1/3 tsp salt
10. 50 gram sieved flour = 1.76 0z
Filling:
1. 500 gram yoghurt = 17.64 oz
2. 130 gram sugar = 4.58 oz
3. 1/2 tsp lemon juice
4. 18 gram white gelatine, = 4 tbsp ,check add how much water on bag
5. 400 gram whipping cream = 14.11 oz
24 cm cake pan
some parchment paper and butter
Topping:
1. 150 gram strawberry jam = 5.3 oz
2. 200 gram marzipan = 7 oz
3. 250 gram chocolate icing = 8.8 oz
4. some rasped white chocolate
5. some decoration
180 C, middle rack, bake 25 - 26 mins, check with woodpick, turn off heat, set for 5 mins, put a small cloth between the door for 10 mins, take it out for 15 mins to chill, then take off tin and parchment paper, leave to chill.
材料:
1. 40 克牛油 = 1.4 oz
2. 230 克黑色苦朱古力 =8.11 oz
3. 80 ml 橙汁 = 2.7 fl oz
4. 80 克糖 = 2. 8 oz
5. 2 湯匙 rum 酒
6. 半茶匙 rum 香液
7. 100 克杏仁碎 = 3. 52 oz
8. 6 只 ( 大雞蛋, 分開白和黃 )
9. 1/3 茶匙鹽
10. 50 克先濾麵粉 = 1.76 oz
餡:
1. 500 克酸奶酪流質, yoghurt = 17. 64 oz
2. 130 克糖 = 4.58 oz
3. 半茶匙檸檬汁
4. 2 包 = 18 克魚膠粉, 4 tbsp, 看包裝加水份
5. 400 克鮮忌廉 = i. 40 oz
24 cm 焗盆
一些油紙和牛油
面裝飾:
1. 200 克杏仁糕 = 7 oz
2. 150 克士多啤利果醬, 微波爐溶 = 5.3 oz
3. 250 克朱古力液 = 8.8 oz
4. 一些白朱古力碎
5. 隨意加裝飾
焗180 C , 放中層, 25 至26 分, 捶竹試熟否, 關火, 焗 5 分, 塞布在門角 10 分, 取出攤凍 15 分, 去架, 去帶, 去油紙等完全攤凍.
For more information on birthday cakes please click here.
Ingredients:
1. 40 gram butter =1.4 oz
2. 230 gram dark chocolate = 8.11 oz
3. 80 ml orange juice = 2.7 fl oz
4. 80 gram sugar = 2.8 oz
5. 2 tbsp rum
6. 1/2 tsp rum extract
7. 100 gram ground almond = 3.52 oz
8. 6 large eggs, separate white and yolk
9 1/3 tsp salt
10. 50 gram sieved flour = 1.76 0z
Filling:
1. 500 gram yoghurt = 17.64 oz
2. 130 gram sugar = 4.58 oz
3. 1/2 tsp lemon juice
4. 18 gram white gelatine, = 4 tbsp ,check add how much water on bag
5. 400 gram whipping cream = 14.11 oz
24 cm cake pan
some parchment paper and butter
Topping:
1. 150 gram strawberry jam = 5.3 oz
2. 200 gram marzipan = 7 oz
3. 250 gram chocolate icing = 8.8 oz
4. some rasped white chocolate
5. some decoration
180 C, middle rack, bake 25 - 26 mins, check with woodpick, turn off heat, set for 5 mins, put a small cloth between the door for 10 mins, take it out for 15 mins to chill, then take off tin and parchment paper, leave to chill.
材料:
1. 40 克牛油 = 1.4 oz
2. 230 克黑色苦朱古力 =8.11 oz
3. 80 ml 橙汁 = 2.7 fl oz
4. 80 克糖 = 2. 8 oz
5. 2 湯匙 rum 酒
6. 半茶匙 rum 香液
7. 100 克杏仁碎 = 3. 52 oz
8. 6 只 ( 大雞蛋, 分開白和黃 )
9. 1/3 茶匙鹽
10. 50 克先濾麵粉 = 1.76 oz
餡:
1. 500 克酸奶酪流質, yoghurt = 17. 64 oz
2. 130 克糖 = 4.58 oz
3. 半茶匙檸檬汁
4. 2 包 = 18 克魚膠粉, 4 tbsp, 看包裝加水份
5. 400 克鮮忌廉 = i. 40 oz
24 cm 焗盆
一些油紙和牛油
面裝飾:
1. 200 克杏仁糕 = 7 oz
2. 150 克士多啤利果醬, 微波爐溶 = 5.3 oz
3. 250 克朱古力液 = 8.8 oz
4. 一些白朱古力碎
5. 隨意加裝飾
焗180 C , 放中層, 25 至26 分, 捶竹試熟否, 關火, 焗 5 分, 塞布在門角 10 分, 取出攤凍 15 分, 去架, 去帶, 去油紙等完全攤凍.
Fried Tofu, Home style Tofu, 炸豆腐, 家常豆腐
Hi there. Here I made some fried Tofu. You can simply fry it and eat it with a sauce or add it in some sauce with chicken and mushrooms...
For more information o Tofu please click here.
Ingredients:
1. 400 gram Tofu = 14.11 oz
2. some striped bamboo shoots
3. some green onion striped and some diced
4. some red pepper striped and some diced
5. sliced ginger, cut in strips
6. 2 chinese mushrooms, wash, soak and strip.
7. 40 gram chicken meat = 1.4 oz, you can use pork, beef or just leave it out
Chicken meat Marinade:
a pinch of sugar, pepper, chicken essence, corn starch, Shaoxing wine, light soy sauce, 1/2 tsp water
Sauce;
1. 2 tbsp oyster sauce
2. 2 tsp shaoxing wine
3. 1 tsp sugar
4. 1/2 tsp chicken essence
5. a pinch of pepper
6. 1 tsp corn starch
7. 100 ml water = 3.38 fl oz
400 ml oil = 13.53 fl oz
some corn starch
材料:
1. 400 克豆腐 = 14.11 oz
2. 一些竹筍絲
3. 6 - 7 段青蔥和少許切粒
4. 5 - 6 條紅椒條和少許切粒
5. 一片薑切絲
6. 2 只冬姑, 洗淨, 浸軟, 切絲
7. 40 克雞胸肉 = 1.4 oz 切片, 可用豬肉, 牛肉或素食
雞肉醃料:
少許糖, 胡椒粉, 雞粉, 豆粉, 紹興酒, 生抽, 半茶匙水拌勻.
調味料:
1. 2 湯匙蠔油
2. 2 茶匙紹興酒
3. 1 茶匙糖
4. 半茶匙雞粉
5. 少許胡椒粉
6. 1 茶匙豆粉
7. 100 ml 水 = 3.38 fl.oz
400 ml 炸油 = 13.53 fl oz
一些粟米粉
For more information o Tofu please click here.
Ingredients:
1. 400 gram Tofu = 14.11 oz
2. some striped bamboo shoots
3. some green onion striped and some diced
4. some red pepper striped and some diced
5. sliced ginger, cut in strips
6. 2 chinese mushrooms, wash, soak and strip.
7. 40 gram chicken meat = 1.4 oz, you can use pork, beef or just leave it out
Chicken meat Marinade:
a pinch of sugar, pepper, chicken essence, corn starch, Shaoxing wine, light soy sauce, 1/2 tsp water
Sauce;
1. 2 tbsp oyster sauce
2. 2 tsp shaoxing wine
3. 1 tsp sugar
4. 1/2 tsp chicken essence
5. a pinch of pepper
6. 1 tsp corn starch
7. 100 ml water = 3.38 fl oz
400 ml oil = 13.53 fl oz
some corn starch
材料:
1. 400 克豆腐 = 14.11 oz
2. 一些竹筍絲
3. 6 - 7 段青蔥和少許切粒
4. 5 - 6 條紅椒條和少許切粒
5. 一片薑切絲
6. 2 只冬姑, 洗淨, 浸軟, 切絲
7. 40 克雞胸肉 = 1.4 oz 切片, 可用豬肉, 牛肉或素食
雞肉醃料:
少許糖, 胡椒粉, 雞粉, 豆粉, 紹興酒, 生抽, 半茶匙水拌勻.
調味料:
1. 2 湯匙蠔油
2. 2 茶匙紹興酒
3. 1 茶匙糖
4. 半茶匙雞粉
5. 少許胡椒粉
6. 1 茶匙豆粉
7. 100 ml 水 = 3.38 fl.oz
400 ml 炸油 = 13.53 fl oz
一些粟米粉
Hand made noodles, shanghai style fried noodles, soup noodles. 拉麵
I tried to make some hand made noodles. These came out pretty similar to japanese udon and they were perfect for soups or to make shanghai fried noodles. I hope you enjoy.
Please click here for more information on shanghai fried noodles.
Ingredients:
1. 250 gram flour ( all purpose flour ) = 8.8 oz
2. 1/3 tsp salt
3. 140 ml water ( Tap water ) = 4.73 fl oz
4. some Bok Choy
5. 300 gram pork = 10.58 oz
6. 1 tsp dark soy sauce
7. some light soy sauce
8. tsp hondashi ( fish powder )
9. some sesame oil
10. a pinch of pepper
11. some oil
Pork marinade;
1. 1 tbsp light soy sauce
2. 1 tbsp rum
3. a pinch of sugar
4. 1 tbsp water
5. 1 tsp corn starch
6. 1 tbsp oil
麵材料:
1. 250 克先濾麵粉 = 8.8 oz
2. 1/3 茶匙鹽
3. 140 ml 水 ( 水喉水 ) = 4.73 fl oz
材料:
1. 一些小白菜, 洗淨切開莖和葉
2. 300 克瘦肉切絲 = 12.58 oz
3. 一些油
4. 一荼匙老抽
5. 一茶匙生抽
6. 一茶匙魚粉
7. 一些麻油
8. 少汻胡椒粉
肉醃料:
1. 1 湯匙生抽
2. 1 湯匙 rum 酒
3. 少許糖
4. 1 湯匙水
5. 1 茶匙豆粉
6. 1 湯匙油
做:
麵粉加入鹽拌勻, 隨少加入水拌勻槎 5 分成麵糰, 放半荼匙油擦勺, 蓋面 30 分.
醃肉絲:
1 湯匙生抽, 1 湯匙 rum 酒, 少許糖, 1 湯匙水拌勻, 加入1 茶匙豆粉拌勻後加入1 湯匙油拌勻放雪櫃 30 分.
取出麵糰放些麵粉在桌上, 槎 3 分後, 分 2 份, 1 份放回盆內蓋面, 桌上放些麵粉, 另 1 份用雙手指推大些木棍榐成長四方形, 厚度像筷子 用刀切條, 麵條放雙手中指, 雙指頭按著輕力移動拉長些, 雙手搖麵條幾下, 放在木棍上.
沸水放入麵條用筷子輕力拌移, 蓋面煮沸教小火, 放筷子蓋面煮 1 分後取出放凍水 1 分後取出, 備用.
熱 pan 放 3 湯匙油放入肉絲炒將熟推旁, 再放 1 湯匙油放入菜莖炒幾下放入菜葉, 放 1 湯匙雞粉, 少許胡椒粉拌勻至熟, 取出一部份做湯麵. 餘下肉料加入已煮粗麵炒乾身些, 加入 1 茶匙老抽, 1 荼匙生抽拌勻, 試味, 放些麻油, 上海炒麵, 上碟.
餘下一份麵糰取出, 像前份一樣做法手指推大些, 榐成四方薄塊切條, 雙手輕力拉長放木棍上, 沸水放入麵條用筷子輕拌移, 蓋面煮沸像上次倣法, 筷子蓋面, 放凍水.
炒熱部外取出肉料, 加些生抽炒勻關火.
一茶匙魚粉放在湯碗, 加入一湯匙生抽, 少許麻油和加些煮麵水, 放入麵條拌勻和炒熱肉料, 試味.
Please click here for more information on shanghai fried noodles.
Ingredients:
1. 250 gram flour ( all purpose flour ) = 8.8 oz
2. 1/3 tsp salt
3. 140 ml water ( Tap water ) = 4.73 fl oz
4. some Bok Choy
5. 300 gram pork = 10.58 oz
6. 1 tsp dark soy sauce
7. some light soy sauce
8. tsp hondashi ( fish powder )
9. some sesame oil
10. a pinch of pepper
11. some oil
Pork marinade;
1. 1 tbsp light soy sauce
2. 1 tbsp rum
3. a pinch of sugar
4. 1 tbsp water
5. 1 tsp corn starch
6. 1 tbsp oil
麵材料:
1. 250 克先濾麵粉 = 8.8 oz
2. 1/3 茶匙鹽
3. 140 ml 水 ( 水喉水 ) = 4.73 fl oz
材料:
1. 一些小白菜, 洗淨切開莖和葉
2. 300 克瘦肉切絲 = 12.58 oz
3. 一些油
4. 一荼匙老抽
5. 一茶匙生抽
6. 一茶匙魚粉
7. 一些麻油
8. 少汻胡椒粉
肉醃料:
1. 1 湯匙生抽
2. 1 湯匙 rum 酒
3. 少許糖
4. 1 湯匙水
5. 1 茶匙豆粉
6. 1 湯匙油
做:
麵粉加入鹽拌勻, 隨少加入水拌勻槎 5 分成麵糰, 放半荼匙油擦勺, 蓋面 30 分.
醃肉絲:
1 湯匙生抽, 1 湯匙 rum 酒, 少許糖, 1 湯匙水拌勻, 加入1 茶匙豆粉拌勻後加入1 湯匙油拌勻放雪櫃 30 分.
取出麵糰放些麵粉在桌上, 槎 3 分後, 分 2 份, 1 份放回盆內蓋面, 桌上放些麵粉, 另 1 份用雙手指推大些木棍榐成長四方形, 厚度像筷子 用刀切條, 麵條放雙手中指, 雙指頭按著輕力移動拉長些, 雙手搖麵條幾下, 放在木棍上.
沸水放入麵條用筷子輕力拌移, 蓋面煮沸教小火, 放筷子蓋面煮 1 分後取出放凍水 1 分後取出, 備用.
熱 pan 放 3 湯匙油放入肉絲炒將熟推旁, 再放 1 湯匙油放入菜莖炒幾下放入菜葉, 放 1 湯匙雞粉, 少許胡椒粉拌勻至熟, 取出一部份做湯麵. 餘下肉料加入已煮粗麵炒乾身些, 加入 1 茶匙老抽, 1 荼匙生抽拌勻, 試味, 放些麻油, 上海炒麵, 上碟.
餘下一份麵糰取出, 像前份一樣做法手指推大些, 榐成四方薄塊切條, 雙手輕力拉長放木棍上, 沸水放入麵條用筷子輕拌移, 蓋面煮沸像上次倣法, 筷子蓋面, 放凍水.
炒熱部外取出肉料, 加些生抽炒勻關火.
一茶匙魚粉放在湯碗, 加入一湯匙生抽, 少許麻油和加些煮麵水, 放入麵條拌勻和炒熱肉料, 試味.
Ha Gao (Steamed shrimp dumplings) Dim Sum 蝦餃
Ha Gao is one of the typical dimsums known all over the world. The hard part about these is to make the wrapper and steam them in a way the filling will get cooked while the wrapper will not break and get translucent... well to make it short. I made it and it came out great. I hope this video will help you to make Ha Gao at home as well.
Please click here for more information on Ha gao.
Ha Gao 12 pieces
Ingredients;
1. 1 slice of ginger
2. 2 tbsp striped bamboo shoots
3. 10 medium shrimps 105 gram = 3.7 oz ( without shells )
Shrimps marinade:
1. 1/4 tsp salt
2. a pinch of sugar
3. a pinch of pepper
4. 3/4 tsp chicken essence ( powder )
5. 1/2 tsp corn starch
6. 1 tsp sesame oil
Wrapper:
1. 60 gram wheat starch = 2.11 oz
2. 25 gram tapioca flour = 0.88 oz
3. a pinch of salt
4. 1 tsp oil
5. 100 ml boiling water = 3.38 fl oz
Put some oil on baking paper and set the Ha Gao on them in the steamer
蝦餃 12 只
材料:
1. 10 只中蝦, 去殼, 去腸, 洗淨, 抹乾後淨重 105 克 = 3.7 oz
2. 2 湯匙竹筍絲, 洗淨, 用紙抹乾水, 切粒
3. 1 片簿薑, 切粒
調味:
1. 1/4 茶匙鹽
2. 1/5 荼匙糖
3. 少許胡椒粉
4. 3/4 荼匙雞粉
5. 半茶匙豆粉
6. 1 茶匙麻油
做:
蝦切 1 開 4 , 剁碎些, 放入保鮮紙內用槌拍爛些, 放在盆內加入薑粒, 竹筍絲粒, 調味料 1 至 4 拌勻, 加入豆粉又拌勻起膠後, 再加入麻油又拌勻後, 放入雪櫃一小時.
皮做法:
1. 60 克澄面粉 = 2.11 oz
2. 25 克菱粉 = 0.88 oz
3. 少許鹽
4. 1 茶匙菜油
5. 100 ml 沸水( 滾) = 3.38 fl oz
做法:
一個圓形底身略窄盆 ( 容易拌粉料), 加入澄面粉, 菱粉, 鹽和菜油拌勻, 倒入沸水, 快速向一方向拌勻成粉糰狀 , 趁還熱用手槎成粉糰, 見沒有粉粒, 用濕布蓋面等 5 分鍾.
5 分後取出榐成腸形, 切 12 份. 放回盆內濕布和碟蓋面.
餡科分 12 份
取出一粒皮料榐戍薄塊 ( 像餃子皮形狀), 放一份餡, 摺起成形. 放在已攃油蒸紙上, 水沸大火蒸 6 分 ( 大家火力不同, 時間或有差別 )
Please click here for more information on Ha gao.
Ha Gao 12 pieces
Ingredients;
1. 1 slice of ginger
2. 2 tbsp striped bamboo shoots
3. 10 medium shrimps 105 gram = 3.7 oz ( without shells )
Shrimps marinade:
1. 1/4 tsp salt
2. a pinch of sugar
3. a pinch of pepper
4. 3/4 tsp chicken essence ( powder )
5. 1/2 tsp corn starch
6. 1 tsp sesame oil
Wrapper:
1. 60 gram wheat starch = 2.11 oz
2. 25 gram tapioca flour = 0.88 oz
3. a pinch of salt
4. 1 tsp oil
5. 100 ml boiling water = 3.38 fl oz
Put some oil on baking paper and set the Ha Gao on them in the steamer
蝦餃 12 只
材料:
1. 10 只中蝦, 去殼, 去腸, 洗淨, 抹乾後淨重 105 克 = 3.7 oz
2. 2 湯匙竹筍絲, 洗淨, 用紙抹乾水, 切粒
3. 1 片簿薑, 切粒
調味:
1. 1/4 茶匙鹽
2. 1/5 荼匙糖
3. 少許胡椒粉
4. 3/4 荼匙雞粉
5. 半茶匙豆粉
6. 1 茶匙麻油
做:
蝦切 1 開 4 , 剁碎些, 放入保鮮紙內用槌拍爛些, 放在盆內加入薑粒, 竹筍絲粒, 調味料 1 至 4 拌勻, 加入豆粉又拌勻起膠後, 再加入麻油又拌勻後, 放入雪櫃一小時.
皮做法:
1. 60 克澄面粉 = 2.11 oz
2. 25 克菱粉 = 0.88 oz
3. 少許鹽
4. 1 茶匙菜油
5. 100 ml 沸水( 滾) = 3.38 fl oz
做法:
一個圓形底身略窄盆 ( 容易拌粉料), 加入澄面粉, 菱粉, 鹽和菜油拌勻, 倒入沸水, 快速向一方向拌勻成粉糰狀 , 趁還熱用手槎成粉糰, 見沒有粉粒, 用濕布蓋面等 5 分鍾.
5 分後取出榐成腸形, 切 12 份. 放回盆內濕布和碟蓋面.
餡科分 12 份
取出一粒皮料榐戍薄塊 ( 像餃子皮形狀), 放一份餡, 摺起成形. 放在已攃油蒸紙上, 水沸大火蒸 6 分 ( 大家火力不同, 時間或有差別 )
Fried rice with shrimps, 蝦炒飯
Fried rice is so classic! Everyone likes it, you can do it with nearly any ingredients and it is so simple! Here I made a video on fried rice with shrimps. Please keep in mind that you can substitute any ingredients by something else. I hope you enjoy.
For more information on fried rice please click here.
Ingredients:
1. 12 medium size shrimps
2. 30 peas
3. some chive
4. 1 clove garlic
5. some leek
6. half onion
7. 2 eggs
8. 2 bowls steamed rice
材料:
1. 12 只中蝦,去殼, 切開去腸, 洗淨用布或紙抹乾
2. 30 粒青豆
3. 少許青蔥粒
4. 1 粒蒜頭切粒
5. 一些大蔥切粒
6. 半個洋蔥切粒
7. 2 只旦
8. 2 碗白飯
調味;
1. 半茶匙
2. 少許胡椒粉
3. 1 湯匙生抽, 片中說 1 茶匙是錯的, 請原請
做:
水沸放青豆煮大約 2 分取出
pan 熱放 2 湯匙油, 加入打拌旦, 炒熟取出.
pan 熱放 1 湯匙油, 加入蒜粒, 洋蔥粒炒幾下後, 放入中蝦炒將熟, 倒入 2 碗白飯炒幾下加入大蔥粒, 加入半茶匙鹽, 少許胡椒粉, 1 湯匙生抽炒香, 加入巳熟炒旦, 青豆炒幾下, 關火. 放些青蔥粒炒幾下.
For more information on fried rice please click here.
Ingredients:
1. 12 medium size shrimps
2. 30 peas
3. some chive
4. 1 clove garlic
5. some leek
6. half onion
7. 2 eggs
8. 2 bowls steamed rice
材料:
1. 12 只中蝦,去殼, 切開去腸, 洗淨用布或紙抹乾
2. 30 粒青豆
3. 少許青蔥粒
4. 1 粒蒜頭切粒
5. 一些大蔥切粒
6. 半個洋蔥切粒
7. 2 只旦
8. 2 碗白飯
調味;
1. 半茶匙
2. 少許胡椒粉
3. 1 湯匙生抽, 片中說 1 茶匙是錯的, 請原請
做:
水沸放青豆煮大約 2 分取出
pan 熱放 2 湯匙油, 加入打拌旦, 炒熟取出.
pan 熱放 1 湯匙油, 加入蒜粒, 洋蔥粒炒幾下後, 放入中蝦炒將熟, 倒入 2 碗白飯炒幾下加入大蔥粒, 加入半茶匙鹽, 少許胡椒粉, 1 湯匙生抽炒香, 加入巳熟炒旦, 青豆炒幾下, 關火. 放些青蔥粒炒幾下.
HongKong style borscht soup recipe, 羅宋湯
Borscht actually is a russian soup but it is very popular in China as well. The chinese Borscht soup is slightly different than the russian original, you can use pork or beef for it. In this recipe I used pork.
Please click here for more information on borscht soup.
Ingredients:
1. 800 gram pork bones = 28. 22 oz
2. 2 potatoes
3. 1 carrot
4. some leek
5. some celery
6.1 medium onion
7. 7 small tomatoes
8. 2 cabbage leaves
9. 1,6 liters water = 54 fl oz
Add some salt or some chicken essence before serving.
材料:
1. 800 克豬骨 = 28. 22 oz
2. 2 個薯仔
3. 1 條紅羅白
4. 一些大蔥
5. 一些西芹
6. 1 個中洋蔥
7. 7 個小番茄
8. 2 塊揶菜
9. 3 湯碗水 = 1,6 liters = 54 fl oz
做:
煲水要浸過豬骨, 水沸後加入豬骨煮沸後, 教小火煲 8 分後, 洗乾淨豬骨幾次.
一條紅羅白切粒, 切些大蔥, 切些西芹, 一個中洋蔥切粒, 七個小番茄切開去頂, 二塊揶菜切小塊, 切二個薯仔放水浸著.
3 湯碗水放大煲煮沸後, 加入洗淨豬骨, 加入薯仔, 加入其它蔬菜, 大火煮沸後教小火煲 2 小時.
2 小時後關火, 休息1 小時和取出薯仔, 壓爛後倒回湯內, 開大火煮沸後教小火煲 45 至1 小時見豬骨離肉就可以關火, 食前放些鹽, ( 隨個人口味放鹽或些雞粉, 如湯有餘留給明天, 要先煮沸, 不要再拌動湯, 因天氣關係, 湯很容易變壞的 )
Please click here for more information on borscht soup.
Ingredients:
1. 800 gram pork bones = 28. 22 oz
2. 2 potatoes
3. 1 carrot
4. some leek
5. some celery
6.1 medium onion
7. 7 small tomatoes
8. 2 cabbage leaves
9. 1,6 liters water = 54 fl oz
Add some salt or some chicken essence before serving.
材料:
1. 800 克豬骨 = 28. 22 oz
2. 2 個薯仔
3. 1 條紅羅白
4. 一些大蔥
5. 一些西芹
6. 1 個中洋蔥
7. 7 個小番茄
8. 2 塊揶菜
9. 3 湯碗水 = 1,6 liters = 54 fl oz
做:
煲水要浸過豬骨, 水沸後加入豬骨煮沸後, 教小火煲 8 分後, 洗乾淨豬骨幾次.
一條紅羅白切粒, 切些大蔥, 切些西芹, 一個中洋蔥切粒, 七個小番茄切開去頂, 二塊揶菜切小塊, 切二個薯仔放水浸著.
3 湯碗水放大煲煮沸後, 加入洗淨豬骨, 加入薯仔, 加入其它蔬菜, 大火煮沸後教小火煲 2 小時.
2 小時後關火, 休息1 小時和取出薯仔, 壓爛後倒回湯內, 開大火煮沸後教小火煲 45 至1 小時見豬骨離肉就可以關火, 食前放些鹽, ( 隨個人口味放鹽或些雞粉, 如湯有餘留給明天, 要先煮沸, 不要再拌動湯, 因天氣關係, 湯很容易變壞的 )
Zucchini soup with pork, 夏南瓜肉片湯
I often get requests for soups. Here is a soup that I personally really like and that is easy to make and very tasty. I hope you will enjoy.
Ingredients;
1. 1 zucchini / courgette
2. 135 gram pork = 4.76 oz
3. 5 small chinese dry mushrooms, wash and soak in water for 30 mins
4. 3 dry scallops, wash and soak in water for 30 mins
5. 2 small slices ginger
6. 300 ml = 2 rice bowls water, 10. 14 fl oz
7. some sesame oil
Pork:
1. a pinch of sugar
2. 1 tsp light soy sauce
3. 1 tsp rum
4. 2 tsp water
5. 1/2 tsp corn starch
6. 1 tsp oil
材料:
1. 1 條夏南瓜
2. 135 克瘦豬肉 = 4.76 oz, 洗淨切片
3 5 只小冬姑, 洗淨, 去頭, 放水浸蓋面, 浸 30 分.
4. 3 粒貝柱, 洗淨, 放水浸 30 分.
5. 2 小片薑
6. 300 ml = 2 飯碗 水, 10.14 fl oz
7. 少許麻油
醃肉料:
1. 少許糖
2. 1 荼匙生抽
3. 1 荼匙 rum 酒
4. 2 茶匙水
5. 半茶匙豆粉
6. 1 茶匙菜油
做:
瘦豬肉洗淨抹乾, 切薄片, 放入少許糖, 1 茶匙生抽, 1 茶匙 rum 酒, 2 茶匙水拌勻後, 加入半茶匙豆粉拌勻後, 再加入 1 茶匙油拌勻後放雪櫃 30 分.
1 條夏南瓜, 洗淨, 切顏尾和刨皮, 切粒, 2 小片薑切絲, 貝柱撕絲, 冬姑切粒,
放薑絲在 pot , 倒入 2 飯碗水煮沸, 放入冬姑粒和些浸水, 放入貝柱絲和浸水在底的水不要, 或許有沙. 放入刨瓜皮蓋面煮沸後, 教小火煮 5 分.
5 分後放入瓜粒煮沸, 教小火再煮 5 分後, 取出瓜皮, 教大火放入醃肉片拌開, 放些雞粉, 少許鹽, 肉熟就可以. 食前淋少許麻油在面.
Ingredients;
1. 1 zucchini / courgette
2. 135 gram pork = 4.76 oz
3. 5 small chinese dry mushrooms, wash and soak in water for 30 mins
4. 3 dry scallops, wash and soak in water for 30 mins
5. 2 small slices ginger
6. 300 ml = 2 rice bowls water, 10. 14 fl oz
7. some sesame oil
Pork:
1. a pinch of sugar
2. 1 tsp light soy sauce
3. 1 tsp rum
4. 2 tsp water
5. 1/2 tsp corn starch
6. 1 tsp oil
材料:
1. 1 條夏南瓜
2. 135 克瘦豬肉 = 4.76 oz, 洗淨切片
3 5 只小冬姑, 洗淨, 去頭, 放水浸蓋面, 浸 30 分.
4. 3 粒貝柱, 洗淨, 放水浸 30 分.
5. 2 小片薑
6. 300 ml = 2 飯碗 水, 10.14 fl oz
7. 少許麻油
醃肉料:
1. 少許糖
2. 1 荼匙生抽
3. 1 荼匙 rum 酒
4. 2 茶匙水
5. 半茶匙豆粉
6. 1 茶匙菜油
做:
瘦豬肉洗淨抹乾, 切薄片, 放入少許糖, 1 茶匙生抽, 1 茶匙 rum 酒, 2 茶匙水拌勻後, 加入半茶匙豆粉拌勻後, 再加入 1 茶匙油拌勻後放雪櫃 30 分.
1 條夏南瓜, 洗淨, 切顏尾和刨皮, 切粒, 2 小片薑切絲, 貝柱撕絲, 冬姑切粒,
放薑絲在 pot , 倒入 2 飯碗水煮沸, 放入冬姑粒和些浸水, 放入貝柱絲和浸水在底的水不要, 或許有沙. 放入刨瓜皮蓋面煮沸後, 教小火煮 5 分.
5 分後放入瓜粒煮沸, 教小火再煮 5 分後, 取出瓜皮, 教大火放入醃肉片拌開, 放些雞粉, 少許鹽, 肉熟就可以. 食前淋少許麻油在面.
3 kinds of Smoothies, 3 種冰沙
Smoothies are healthy and tasty and especially during the hot days of summer they are very refreshing. Here I wanted to give you some ideas how to make a refreshing fruity drink at home. Please enjoy.
For more information on smoothies please click here.
Ingredients:
1 ) Cherries, milk and strawberry yogurt Smoothie
1. 150 ml = 5 fl oz milk
2. 150 gram = 5. 3 oz strawberry yogurt
3. 8 sweet cherries
2 ) Tropical Smoothie with Ice cream
1. 200 ml = 6. 8 fl oz milk
2. some mix fruits, ( honeydew, pineapple apple, pear, grapes and mandarin )
3. 5 raspberries
4. mango - pineapple ice cream
3 ) Melon Smoothie
1. 100 ml = 3.4 fl oz multiple fruit juice
2. some muskmelon
3. some honeydew
4. some peach
5. some nectarine
Suggestion:
You can use canned fruits as well. Frozen fruits work as well but you should defrost them 45 mins before blending.
第一個
車厘子, 奶和士多啤利酸奶流質 = yogurt 冰沙
材料:
1. 150 ml = 5 fl oz 奶
2. 150 克= 5. 3 oz 士多啤利酸奶流質 = yogurt
3. 8 粒大甜熟車厘子
做:
8 粒大甜熟車厘子, 洗淨去實, ( 做之前放冰箱 30 分左右, 令水果凍些, 好飲些.).
放 150 ml 奶在打拌器, 加入 150 克士多啤利酸奶流質, 8 粒大甜熟車厘子在機打拌, 見水果爛就可以.
第二個:
雜果冰沙跟 雲糕
材料:
1. 200 ml = 6. 8 fl oz 奶
2. 一些雜果 ( 蜜瓜, 菠蘿, 梨, 堤子和柑等)
3. 5 粒覆盤子
4. 一個芒果菠蘿雪糕
做:
放. 200 ml 奶在打拌器,加入 一些雜果 ( 蜜瓜, 菠蘿, 梨和柑等)
和 5 粒覆盤子, 一個芒果菠蘿雪糕打爛水果就可以.
第三個:
蜜瓜冰沙跟多種果汁
材料:
1. 100 ml = 3. 4 fl oz 多種果汁
2. 一些哈蜜瓜
3. 一些蜜瓜
4. 一些桃
5. 少許油桃
做:
放 100 ml 多種果汁在打拌器, 一些哈蜜瓜, 一些蜜瓜, 一些桃和 少許油桃打爛就可以
註: 打冰水果要做前 45 分前解冰, 因太硬會令攪拌器機損壞, 和先放入流質入攪拌器令機容易移動. 罐裝水果都可以做.
For more information on smoothies please click here.
Ingredients:
1 ) Cherries, milk and strawberry yogurt Smoothie
1. 150 ml = 5 fl oz milk
2. 150 gram = 5. 3 oz strawberry yogurt
3. 8 sweet cherries
2 ) Tropical Smoothie with Ice cream
1. 200 ml = 6. 8 fl oz milk
2. some mix fruits, ( honeydew, pineapple apple, pear, grapes and mandarin )
3. 5 raspberries
4. mango - pineapple ice cream
3 ) Melon Smoothie
1. 100 ml = 3.4 fl oz multiple fruit juice
2. some muskmelon
3. some honeydew
4. some peach
5. some nectarine
Suggestion:
You can use canned fruits as well. Frozen fruits work as well but you should defrost them 45 mins before blending.
第一個
車厘子, 奶和士多啤利酸奶流質 = yogurt 冰沙
材料:
1. 150 ml = 5 fl oz 奶
2. 150 克= 5. 3 oz 士多啤利酸奶流質 = yogurt
3. 8 粒大甜熟車厘子
做:
8 粒大甜熟車厘子, 洗淨去實, ( 做之前放冰箱 30 分左右, 令水果凍些, 好飲些.).
放 150 ml 奶在打拌器, 加入 150 克士多啤利酸奶流質, 8 粒大甜熟車厘子在機打拌, 見水果爛就可以.
第二個:
雜果冰沙跟 雲糕
材料:
1. 200 ml = 6. 8 fl oz 奶
2. 一些雜果 ( 蜜瓜, 菠蘿, 梨, 堤子和柑等)
3. 5 粒覆盤子
4. 一個芒果菠蘿雪糕
做:
放. 200 ml 奶在打拌器,加入 一些雜果 ( 蜜瓜, 菠蘿, 梨和柑等)
和 5 粒覆盤子, 一個芒果菠蘿雪糕打爛水果就可以.
第三個:
蜜瓜冰沙跟多種果汁
材料:
1. 100 ml = 3. 4 fl oz 多種果汁
2. 一些哈蜜瓜
3. 一些蜜瓜
4. 一些桃
5. 少許油桃
做:
放 100 ml 多種果汁在打拌器, 一些哈蜜瓜, 一些蜜瓜, 一些桃和 少許油桃打爛就可以
註: 打冰水果要做前 45 分前解冰, 因太硬會令攪拌器機損壞, 和先放入流質入攪拌器令機容易移動. 罐裝水果都可以做.
2 kinds of Almond Pudding, 豆漿和椰汁, 2 種杏仁豆腐
Almond Pudding is popular in HongKong, Japan and southeast asia in general. It is sweet and often served as a dessert in dimsum restaurants. It is soft and can be cut in dices, depending on the way you make it it can be harder or softer and vary in the taste.
For more information on Almond Pudding please click here.
Ingredients;
1. 500 ml = 16. 91 fl oz soy milk
2. 2 tbsp water
3. 1 pack agar agar powder, avaiable in asian supermarket
4. 55 gram = 1. 94 oz sugar
5. 1 tbsp almond extract
2. Coconut milk almond pudding
ingredients:
1. 250 ml = 8. 45 fl oz coconut milk
2. 250 ml = 8. 45 fl oz milk
3. 2 tbsp water
4. 1 pack agar agar powder
5. 55 gram = 1. 94 oz sugar
5. 1 tbsp almond extract
some mixed fruit juice or sugar water.
1. 豆漿奶杏仁豆腐
材料.
1. 500 ml = 16. 91 fl oz 豆漿奶
2. 2 湯匙水, 隨你
3. 55 克 = 1. 94 oz 糖
4. 1 包燕菜粉, 東南亞超級市場, 包裝不同留意水分量說明
5. 1 湯匙杏仁香液
做:
pot 加入 500 ml 豆漿奶, 放入一包燕菜粉拌勻後, 加入 2 湯匙水, 加入 55 克糖拌勻後, 開大火煮, 見有煙出, 改教小火煮沸後, 關火在熱爐上拌2 分, 和加入 1 湯匙杏仁香液拌勻後, 用濾器濾過豆漿奶, 用匙取出泡沫, 等攤凍, 凝結.
2. 椰汁杳仁豆腐
1. 250 ml = 8. 45 fl oz 椰水
2. 250 ml = 8. 45 fl oz 牛奶
3. 2 湯匙水, 隨你
4. 55 克 = 1. 94 oz 糖
5. 1 包燕菜粉, 東南亞超級市場, 包裝不同留意水分量說明
6. 1 湯匙杏仁香液
做:
pot 加入 250 ml 椰水, 250 ml 牛奶, 2 湯匙水,1 包燕菜粉拌勻, 加入 55 克糖拌勻後, 開大火煮, 見有煙出, 改教小火煮沸後, 關火在熱爐上拌 勻, 和加入 1 湯匙杏仁香液拌勻後, 用濾器濾椰水奶, 用匙取出泡沫, 等 20 分.
20 分後用手拌器拌勻, 有泡要取出, 又等 10 分後, 又拌勻, 等攤凍, 凝結.
3 小時後, 用利刀切四方粒.
加入雜果.
隨意加入果汁或糖水.
For more information on Almond Pudding please click here.
Ingredients;
1. 500 ml = 16. 91 fl oz soy milk
2. 2 tbsp water
3. 1 pack agar agar powder, avaiable in asian supermarket
4. 55 gram = 1. 94 oz sugar
5. 1 tbsp almond extract
2. Coconut milk almond pudding
ingredients:
1. 250 ml = 8. 45 fl oz coconut milk
2. 250 ml = 8. 45 fl oz milk
3. 2 tbsp water
4. 1 pack agar agar powder
5. 55 gram = 1. 94 oz sugar
5. 1 tbsp almond extract
some mixed fruit juice or sugar water.
1. 豆漿奶杏仁豆腐
材料.
1. 500 ml = 16. 91 fl oz 豆漿奶
2. 2 湯匙水, 隨你
3. 55 克 = 1. 94 oz 糖
4. 1 包燕菜粉, 東南亞超級市場, 包裝不同留意水分量說明
5. 1 湯匙杏仁香液
做:
pot 加入 500 ml 豆漿奶, 放入一包燕菜粉拌勻後, 加入 2 湯匙水, 加入 55 克糖拌勻後, 開大火煮, 見有煙出, 改教小火煮沸後, 關火在熱爐上拌2 分, 和加入 1 湯匙杏仁香液拌勻後, 用濾器濾過豆漿奶, 用匙取出泡沫, 等攤凍, 凝結.
2. 椰汁杳仁豆腐
1. 250 ml = 8. 45 fl oz 椰水
2. 250 ml = 8. 45 fl oz 牛奶
3. 2 湯匙水, 隨你
4. 55 克 = 1. 94 oz 糖
5. 1 包燕菜粉, 東南亞超級市場, 包裝不同留意水分量說明
6. 1 湯匙杏仁香液
做:
pot 加入 250 ml 椰水, 250 ml 牛奶, 2 湯匙水,1 包燕菜粉拌勻, 加入 55 克糖拌勻後, 開大火煮, 見有煙出, 改教小火煮沸後, 關火在熱爐上拌 勻, 和加入 1 湯匙杏仁香液拌勻後, 用濾器濾椰水奶, 用匙取出泡沫, 等 20 分.
20 分後用手拌器拌勻, 有泡要取出, 又等 10 分後, 又拌勻, 等攤凍, 凝結.
3 小時後, 用利刀切四方粒.
加入雜果.
隨意加入果汁或糖水.
September 24, 2011
BBQ baked apple dessert, 焗蘋果
Baked apple usually is a typical german dessert for the wintertime but you can also make it in summer in your grill and serve it with ice cream. I hope you enjoy.
Ingredients;
1. 2 apples
2. 40 raisins
3. 3 tbsp Rum
4. some sugar
5. 2 tsp chopped almonds
6. 2 tsp marmalade
7. 2 tsp honey
8. 2 tsp cinnamon
9. 2 small dices butter
10. some sliced almonds
Serve with vanilla ice cream
材料:
1. 2 個蘋果
2. 40 粒提子乾
3. 3 湯匙 rum 酒
4. 少許糖
5. 2 茶匙杏仁粒
6. 2 茶匙果醬
7. 2 茶匙蜜糖
8. 2 茶匙玉桂粉
9. 2 粒牛油, 骰子大
10. 一些杏仁片
做:
40 粒提子乾, 加入 3 湯匙 rum 酒, 少許糖拌勻, 等 30 分.
蘋果去蕊實放錫紙盆, 放少許檸檬汁在蘋果內.
放入 2 茶匙杏仁粒在提子料內, 2 茶匙果醬, 2 茶匙蜜糖和 2 荼匙玉桂粉拌勻後, 放在蘋果內, 最後在上面放一粒骰子大的牛油. 洒上杏仁片.
焗爐 200° C 度, 蓋面焗蘋果 40 至 45 分, 一定要蘋果裂開, 焗完 切開 4 份.
旁跟雲呢拿雲糕.
Ingredients;
1. 2 apples
2. 40 raisins
3. 3 tbsp Rum
4. some sugar
5. 2 tsp chopped almonds
6. 2 tsp marmalade
7. 2 tsp honey
8. 2 tsp cinnamon
9. 2 small dices butter
10. some sliced almonds
Serve with vanilla ice cream
材料:
1. 2 個蘋果
2. 40 粒提子乾
3. 3 湯匙 rum 酒
4. 少許糖
5. 2 茶匙杏仁粒
6. 2 茶匙果醬
7. 2 茶匙蜜糖
8. 2 茶匙玉桂粉
9. 2 粒牛油, 骰子大
10. 一些杏仁片
做:
40 粒提子乾, 加入 3 湯匙 rum 酒, 少許糖拌勻, 等 30 分.
蘋果去蕊實放錫紙盆, 放少許檸檬汁在蘋果內.
放入 2 茶匙杏仁粒在提子料內, 2 茶匙果醬, 2 茶匙蜜糖和 2 荼匙玉桂粉拌勻後, 放在蘋果內, 最後在上面放一粒骰子大的牛油. 洒上杏仁片.
焗爐 200° C 度, 蓋面焗蘋果 40 至 45 分, 一定要蘋果裂開, 焗完 切開 4 份.
旁跟雲呢拿雲糕.
BBQ chicken skewer, 燒雞串
Skewers are a popular snack to make at bbqs. Here is an idea I had and I hope you will like it.
Ingredients: For 3 skewers
1. chicken breast cut in 12 medium dices
2. 9 pineapple chunks
3. onions
4. red, yellow and green bell pepper
Marinade;
1. 4 tsp light soy sauce
2. 2 tsp rum
3. a pinch of sugar
4. some of minced garlic
5. some of minced ginger
6. 1/2 tsp corn starch
7. 1 tbsp oil
Sauce;
use the leftover marinade and add
1. 1 tsp sesame oil
2. 1 tsp light soy sauce
3. 1 tsp white wine
4. a pinch of sugar
5. 1 tsp water
Honey water:
1. 2 tsp honey
2. 1 tsp water
serve with sweet chilli sauce
材料: 3 個雞串
1.雞胸肉切 12 粒
2. 菠蘿粒 9 粒
3. 洋蔥 9 片, 切四方形
4. 紅椒 3 粒, 切四方形
5. 黃椒 3 粒, 切四方形
6. 青椒 3 粒, 切四方形
醃料:
1. 4 茶匙生抽
2. 2 茶匙 rum 酒
3. 少許糖
4. 少許蒜茸
5. 少許薑茸
6. 半茶匙豆粉
7. 1 湯匙油
做:雞粒放盆, 放入 4 茶匙生抽, 2 茶匙 rum 酒, 少許糖, 少許蒜茸, 少許薑茸,半茶匙豆粉拌勻後, 加入1 湯匙油再拌勻後, 放雪櫃 3 小時或過夜入味.
1. 竹簽捶雞肉, 捶入菠蘿, 紅椒, 洋蔥, 雞肉,
2. 捶入菠蘿, 黃椒, 洋蔥, 雞肉,
3. 捶入菠蘿, 青椒, 洋蔥, 雞肉,
成一串, ( 竹簽頂要有餘個空, 雞肉容易跌出)
如此做其餘的串
攃料:
餘下醃料加入
1. 1 茶匙麻油
2. 1 茶匙生抽
3. 1 茶匙白酒
4. 少許糖
5. 1 茶匙水
以上拌勻, 備用
蜜糖水:
1. 2 荼匙蜜糖
2. 1 茶匙水
燒爐 200° C 度熱, 放雞串後蓋面, 5 至 6 分後, 攃汁, 雞串後又擦汁, 再蓋面焗 6 分後, 見熟雞串全身擦蜜糖水, 放有火處燒乾身和香些. ( 大家爐有分別, 時間有分差請留意), 旁踉泰甜雞醬.
Ingredients: For 3 skewers
1. chicken breast cut in 12 medium dices
2. 9 pineapple chunks
3. onions
4. red, yellow and green bell pepper
Marinade;
1. 4 tsp light soy sauce
2. 2 tsp rum
3. a pinch of sugar
4. some of minced garlic
5. some of minced ginger
6. 1/2 tsp corn starch
7. 1 tbsp oil
Sauce;
use the leftover marinade and add
1. 1 tsp sesame oil
2. 1 tsp light soy sauce
3. 1 tsp white wine
4. a pinch of sugar
5. 1 tsp water
Honey water:
1. 2 tsp honey
2. 1 tsp water
serve with sweet chilli sauce
材料: 3 個雞串
1.雞胸肉切 12 粒
2. 菠蘿粒 9 粒
3. 洋蔥 9 片, 切四方形
4. 紅椒 3 粒, 切四方形
5. 黃椒 3 粒, 切四方形
6. 青椒 3 粒, 切四方形
醃料:
1. 4 茶匙生抽
2. 2 茶匙 rum 酒
3. 少許糖
4. 少許蒜茸
5. 少許薑茸
6. 半茶匙豆粉
7. 1 湯匙油
做:雞粒放盆, 放入 4 茶匙生抽, 2 茶匙 rum 酒, 少許糖, 少許蒜茸, 少許薑茸,半茶匙豆粉拌勻後, 加入1 湯匙油再拌勻後, 放雪櫃 3 小時或過夜入味.
1. 竹簽捶雞肉, 捶入菠蘿, 紅椒, 洋蔥, 雞肉,
2. 捶入菠蘿, 黃椒, 洋蔥, 雞肉,
3. 捶入菠蘿, 青椒, 洋蔥, 雞肉,
成一串, ( 竹簽頂要有餘個空, 雞肉容易跌出)
如此做其餘的串
攃料:
餘下醃料加入
1. 1 茶匙麻油
2. 1 茶匙生抽
3. 1 茶匙白酒
4. 少許糖
5. 1 茶匙水
以上拌勻, 備用
蜜糖水:
1. 2 荼匙蜜糖
2. 1 茶匙水
燒爐 200° C 度熱, 放雞串後蓋面, 5 至 6 分後, 攃汁, 雞串後又擦汁, 再蓋面焗 6 分後, 見熟雞串全身擦蜜糖水, 放有火處燒乾身和香些. ( 大家爐有分別, 時間有分差請留意), 旁踉泰甜雞醬.
BBQ chicken wings, 燒雞翼
Here I made some bbq chicken wings. The secret is in the honey! I think chicken wings should not be missing at any bbq so I hope my video will inspire you.
Ingredients:
8 chicken wings, washed, cleaned and drained
Marinade:
1. 1 tsp minced garlic
2. 1/2 tsp minced ginger
3. 2 tbsp Rum
4. 3 tbsp light soy sauce
5. 1/2 tsp red pepper powder
6. half medium sized minced onion
7. 2 tbsp pear juice
8. 1/2 tsp sugar
9. 3/4 tsp salt
10. 2 tbsp oil
Honey water:
1. 2 tbsp honey
2. 1 tbsp water
材料:
1. 8 只雞翼, 去毛, 洗淨和抹乾.
調味:
1. 1 茶匙蒜茸
2. 半茶匙薑茸
3. 2 湯匙 rum 酒
4. 3 湯匙生抽,
5. 半茶匙紅椒粉
6. 半個中洋蔥磨碎
7. 2 湯匙梨汁
8. 半茶匙糖
9. 3/4 茶匙鹽
10.2 湯匙油
做:
雞翼放盆, 加入1 茶匙蒜茸, 半茶匙薑茸, 2 湯匙 rum 酒, 3 湯匙生抽, 半茶匙紅椒粉, 半個中洋蔥磨碎, 2 湯匙梨汁, 半茶匙糖, 3/4 茶匙鹽拌勻.後, 放入 2 湯匙油又拌勻, 放雪糰櫃 5 小時, 最好過夜.
蜜糖水:
1. 2 湯匙蜜糖
2. 1 湯匙水
燒:
燒爐 200° C 度熱, 放雞翼擦醃過用的醃料汁, 蓋面 10 分後,
又擦醃料汁, 雞翼反身, 又 蓋面 10 分後, 雞翼熟擦蜜糖水全身, 在有火處燒乾身些, 留意很容易焦.
Ingredients:
8 chicken wings, washed, cleaned and drained
Marinade:
1. 1 tsp minced garlic
2. 1/2 tsp minced ginger
3. 2 tbsp Rum
4. 3 tbsp light soy sauce
5. 1/2 tsp red pepper powder
6. half medium sized minced onion
7. 2 tbsp pear juice
8. 1/2 tsp sugar
9. 3/4 tsp salt
10. 2 tbsp oil
Honey water:
1. 2 tbsp honey
2. 1 tbsp water
材料:
1. 8 只雞翼, 去毛, 洗淨和抹乾.
調味:
1. 1 茶匙蒜茸
2. 半茶匙薑茸
3. 2 湯匙 rum 酒
4. 3 湯匙生抽,
5. 半茶匙紅椒粉
6. 半個中洋蔥磨碎
7. 2 湯匙梨汁
8. 半茶匙糖
9. 3/4 茶匙鹽
10.2 湯匙油
做:
雞翼放盆, 加入1 茶匙蒜茸, 半茶匙薑茸, 2 湯匙 rum 酒, 3 湯匙生抽, 半茶匙紅椒粉, 半個中洋蔥磨碎, 2 湯匙梨汁, 半茶匙糖, 3/4 茶匙鹽拌勻.後, 放入 2 湯匙油又拌勻, 放雪糰櫃 5 小時, 最好過夜.
蜜糖水:
1. 2 湯匙蜜糖
2. 1 湯匙水
燒:
燒爐 200° C 度熱, 放雞翼擦醃過用的醃料汁, 蓋面 10 分後,
又擦醃料汁, 雞翼反身, 又 蓋面 10 分後, 雞翼熟擦蜜糖水全身, 在有火處燒乾身些, 留意很容易焦.
BBQ 2 kinds of pizza bread, 2 種 BBQ 多士
This is so easy to make and so yummy you can use all kinds of vegetables, meat, cheese or anything you like. I hope you enjoy it!
Ingredients:
Garlic butter marinade :
Some minced garlic and
butter melted in microwave.
Pizza bread ( 1 )
1. Some canned tuna
2. Some tomatoes and onion cut in dices
3. Some salt, sugar and pepper
4. Some mozarella, Gouda cut in dices
5. Some olive oil
Pizza bread ( 2 )
1. Some fresh mushrooms stalks cut in dices
2. Some green red and yellow pepper cut in dices
3. Some tomatoes and onions cut in dices
4. Some mozarella, Gouda cut in dices
5. Some olive oil
多士材料 1 )
1. 一些 tuna 鮪魚罐裝
2. 少許番茄細粒, 去實
3. 少許洋蔥, 細粒
4. 少許mozarella 芝士粒
5. 少許Gouda 芝士粒
攃料;
少許蒜茸和牛油, 微波爐溶
做:
少許鹽, 少許糖, 少許胡椒粉, 少許番茄和洋蔥粒加入 tuna 內拌勻.
,攃些攃料在麵飽上, 放些 多士 ( 1 ) 料, 放些少許mozarella 芝士粒和 少許Gouda 芝士粒, 及少許欖橄油.
多士材料 ( 2 )
1. 一些鮮草茹頭, 切小粒
2. 少許青, 紅和黃色椒, 切小粒
3. 少許番茄和洋蔥細粒
4. 少許鹽, 少許糖, 少許胡椒粉
以上混合拌勻.
攃些攃料在麵飽上, 放些 多士 ( 2 ) 料, 放些少許mozarella 芝士粒和 少許Gouda 芝士粒, 及少許欖橄油.
燒爐 200° C 度, 放多士, 蓋面焗 5至7 分, 見芝士溶, 就可以.
Ingredients:
Garlic butter marinade :
Some minced garlic and
butter melted in microwave.
Pizza bread ( 1 )
1. Some canned tuna
2. Some tomatoes and onion cut in dices
3. Some salt, sugar and pepper
4. Some mozarella, Gouda cut in dices
5. Some olive oil
Pizza bread ( 2 )
1. Some fresh mushrooms stalks cut in dices
2. Some green red and yellow pepper cut in dices
3. Some tomatoes and onions cut in dices
4. Some mozarella, Gouda cut in dices
5. Some olive oil
多士材料 1 )
1. 一些 tuna 鮪魚罐裝
2. 少許番茄細粒, 去實
3. 少許洋蔥, 細粒
4. 少許mozarella 芝士粒
5. 少許Gouda 芝士粒
攃料;
少許蒜茸和牛油, 微波爐溶
做:
少許鹽, 少許糖, 少許胡椒粉, 少許番茄和洋蔥粒加入 tuna 內拌勻.
,攃些攃料在麵飽上, 放些 多士 ( 1 ) 料, 放些少許mozarella 芝士粒和 少許Gouda 芝士粒, 及少許欖橄油.
多士材料 ( 2 )
1. 一些鮮草茹頭, 切小粒
2. 少許青, 紅和黃色椒, 切小粒
3. 少許番茄和洋蔥細粒
4. 少許鹽, 少許糖, 少許胡椒粉
以上混合拌勻.
攃些攃料在麵飽上, 放些 多士 ( 2 ) 料, 放些少許mozarella 芝士粒和 少許Gouda 芝士粒, 及少許欖橄油.
燒爐 200° C 度, 放多士, 蓋面焗 5至7 分, 見芝士溶, 就可以.
BBQ stuffed fresh mushrooms, 釀新鮮草茹
Hey there I got some mushrooms and stuffed them then I put them on my grill and the result was just amazing! You should definetly try this out :-)
Ingredients:
1. some fresh mushrooms, clean up with cloth, and take out stalk
2. 80 gram raw shrimps = 2.8 oz, washed and drained
3. 2 medium tomatoes, cored and diced
4. Some chopped onions
5. Mozarella cut in dices
7. Gouda cut in dices
Garlic Butter Marinade:
1. 30 gram = 1 oz butter
2. 1 clove minced garlic
melted in microwave
材料:
1. 一些新鮮草茹, 用布抹淨去蒂
2. 80 克鮮蝦肉 = 2.8 oz, 去腸, 洗淨抹乾.
3. 2 個中番茄, 去實切細粒
4. 少許洋蔥碎
5. 意大利芝士 mozarella 切粒
6. Gouda 芝士切粒
攃料:
1. 1 粒蒜茸
2. 30 克牛油 = 1 oz
微波爐溶
做法:
80 克蝦肉切粒, 放保鮮紙上, 用鎚鎚爛些後, 加入半茶匙些鹽, 1/4 茶匙糖, 少許胡椒粉和半茶匙豆粉拌勻, 向一方面拌成膠狀, 加入半茶匙麻油拌勻. 放雲櫃 20 分.
2 個中番茄去實 切小粒, 加入少許洋蔥碎, 加入少許糖, 少許鹽和少許胡椒粉拌勻.
攃牛油料在草茹內, 放入一些 蝦料.
攃牛油料在草茹內, 放入番茄混合料, 放些意大利芝士 mozarella 粒
焗前放入些意大利芝士 mozarella 粒, 和 Gouda 芝士粒在草茹面.
燒爐 200° C 度, 放入草茹, 蓋面, 燒 10 分, 見蝦熟就可以.
Ingredients:
1. some fresh mushrooms, clean up with cloth, and take out stalk
2. 80 gram raw shrimps = 2.8 oz, washed and drained
3. 2 medium tomatoes, cored and diced
4. Some chopped onions
5. Mozarella cut in dices
7. Gouda cut in dices
Garlic Butter Marinade:
1. 30 gram = 1 oz butter
2. 1 clove minced garlic
melted in microwave
材料:
1. 一些新鮮草茹, 用布抹淨去蒂
2. 80 克鮮蝦肉 = 2.8 oz, 去腸, 洗淨抹乾.
3. 2 個中番茄, 去實切細粒
4. 少許洋蔥碎
5. 意大利芝士 mozarella 切粒
6. Gouda 芝士切粒
攃料:
1. 1 粒蒜茸
2. 30 克牛油 = 1 oz
微波爐溶
做法:
80 克蝦肉切粒, 放保鮮紙上, 用鎚鎚爛些後, 加入半茶匙些鹽, 1/4 茶匙糖, 少許胡椒粉和半茶匙豆粉拌勻, 向一方面拌成膠狀, 加入半茶匙麻油拌勻. 放雲櫃 20 分.
2 個中番茄去實 切小粒, 加入少許洋蔥碎, 加入少許糖, 少許鹽和少許胡椒粉拌勻.
攃牛油料在草茹內, 放入一些 蝦料.
攃牛油料在草茹內, 放入番茄混合料, 放些意大利芝士 mozarella 粒
焗前放入些意大利芝士 mozarella 粒, 和 Gouda 芝士粒在草茹面.
燒爐 200° C 度, 放入草茹, 蓋面, 燒 10 分, 見蝦熟就可以.
BBQ Pork Ribs and pork belly, 燒豬肋排和五花腩
This is a nice recipe to make soft and tender ribs and pork belly. You should try it at your next bbq!
Ingredients:
1. 300 gram pork Ribs = 10. 58 oz
2. 200 gram pork belly = 7 oz
marinade:
1.. 2 cloves minced garlic
2. 1/2 tsp ginger
3. 3 tbsp rum
4. 5 tbsp light soy sauce
5. 1 tsp red pepper powder
6. 4 tbsp pear juice
marinate for 5 hours or over night
Honey water:
1. 2 tbsp honey
2. 1 tbsp water
材料:
1. 300 克豬肋排 = 10. 58 oz, 3 塊
2. 200 克五花腩 = 7 oz, 2 塊
醃料:
1. 2 粒蒜茸
2. 半茶匙薑茸
3. 3 湯匙 rum 酒
4. 5 湯匙生抽
5. 1 茶匙紅椒粉
6. 4 湯匙梨汁
做:
以上醃料拌勻, 加入一塊塊肉類拌勻醃料後, 加入一湯匙油再拌勻, 放雪櫃5 小時, 最好過夜.
巳燒爐 200° C 度, 放入肉類燒8 至10 分蓋面, ( 因爐熱力大家不同, 時間會有差別.)
提示最好用錫紙盆加入些水, 放在肉下, 用途: 1.令肉不會太乾. 2. 醃料流在盆內, 少出煙和容易清潔).
10 分後攃醃料, 把肉反身後, 又攃醃料後, 蓋面又燒10 分後, 攃蜜糖水在兩面肉後, 放有火處燒乾身些, 留意容易燒焦.
擦蜜糖水:
1. 2 湯匙蜜糖
2. 1 湯匙水
Ingredients:
1. 300 gram pork Ribs = 10. 58 oz
2. 200 gram pork belly = 7 oz
marinade:
1.. 2 cloves minced garlic
2. 1/2 tsp ginger
3. 3 tbsp rum
4. 5 tbsp light soy sauce
5. 1 tsp red pepper powder
6. 4 tbsp pear juice
marinate for 5 hours or over night
Honey water:
1. 2 tbsp honey
2. 1 tbsp water
材料:
1. 300 克豬肋排 = 10. 58 oz, 3 塊
2. 200 克五花腩 = 7 oz, 2 塊
醃料:
1. 2 粒蒜茸
2. 半茶匙薑茸
3. 3 湯匙 rum 酒
4. 5 湯匙生抽
5. 1 茶匙紅椒粉
6. 4 湯匙梨汁
做:
以上醃料拌勻, 加入一塊塊肉類拌勻醃料後, 加入一湯匙油再拌勻, 放雪櫃5 小時, 最好過夜.
巳燒爐 200° C 度, 放入肉類燒8 至10 分蓋面, ( 因爐熱力大家不同, 時間會有差別.)
提示最好用錫紙盆加入些水, 放在肉下, 用途: 1.令肉不會太乾. 2. 醃料流在盆內, 少出煙和容易清潔).
10 分後攃醃料, 把肉反身後, 又攃醃料後, 蓋面又燒10 分後, 攃蜜糖水在兩面肉後, 放有火處燒乾身些, 留意容易燒焦.
擦蜜糖水:
1. 2 湯匙蜜糖
2. 1 湯匙水
BBQ grilled sweet corn, 燒栗米
A sweet grilled corn cob, simple, delicious and worth a video tutorial! This should not be missing at any bbq.
Ingredients:
2 sweet corn cobs
marinade:
1. 30 gram butter = 1 oz, melted in microwave
2. 1/2 tsp sugar
3. 3 tsp light soy sauce
Honeywater:
1. 2 tbsp honey
2. 1 tbsp water
材料:
2 條栗米, 去皮和蘇.
調味:
1. 30 克油 = 1 oz ( 微波爐溶)
2. 半茶匙糖
3. 3 茶匙生抽
攃面:
1. 2 湯匙蜜糖
2. 1 湯匙水
做:
一煲水放入栗米, 水要蓋栗米面, 放入半茶匙糖和鹽煮沸後, 教小火煮 20分後取出, 攤凍後切開.
煖爐 200 C 度, 把栗米放在錫紙盆內, 擦入調味料後, 蓋面焗 5 分後, 全部栗米反身再焗 5 分後, 擦蜜糖水全身, 放有火處稍燒乾身和燒香些.
Ingredients:
2 sweet corn cobs
marinade:
1. 30 gram butter = 1 oz, melted in microwave
2. 1/2 tsp sugar
3. 3 tsp light soy sauce
Honeywater:
1. 2 tbsp honey
2. 1 tbsp water
材料:
2 條栗米, 去皮和蘇.
調味:
1. 30 克油 = 1 oz ( 微波爐溶)
2. 半茶匙糖
3. 3 茶匙生抽
攃面:
1. 2 湯匙蜜糖
2. 1 湯匙水
做:
一煲水放入栗米, 水要蓋栗米面, 放入半茶匙糖和鹽煮沸後, 教小火煮 20分後取出, 攤凍後切開.
煖爐 200 C 度, 把栗米放在錫紙盆內, 擦入調味料後, 蓋面焗 5 分後, 全部栗米反身再焗 5 分後, 擦蜜糖水全身, 放有火處稍燒乾身和燒香些.
BBQ curry fishballs , 燒炸魚串踉咖哩汁
Fishballs are a typical snack in HongKong they are often served with noodles but you can also get them on a skewer spiced with a curry sauce. Here is a video on how to make it at home.
Ingredients:
1. 1 pack chinese fried fishballs
Sauce:
1. 1 tsp curry powder
2. 3 tsp water
3. a pinch of red pepper powder
4, a pinch of sugar
5. 2 tsp white wine
6. a pinch of salt
7. 1 tsp light soy sauce
8. 2 tsp sesame oil
Topping:
1. 2 tsp honey
2. 1 tsp water
serve with ketchup or sweet chilli sauce
材料:
1 包炸魚旦
調味:
1. 1 茶匙咖哩粉
2. 3 茶匙水
3. 少許紅椒粉
4. 少許糖
5. 2 茶匙白酒
6. 少許鹽
7. 1 茶匙生抽
8. 2 茶匙麻油
蜜糖水:
1. 2 茶匙蜜糖
2. 1 茶匙水
做:
燒爐 200° C 度, 放入炸魚旦串, 攃調味汁全身, 蓋面 3 分鍾, 3 分後再擦調味汁, 再焗 3 分鍾後, 擦蜜糖水在有火處燒乾身些.
旁跟: 茄汁或甜棘醬.
Ingredients:
1. 1 pack chinese fried fishballs
Sauce:
1. 1 tsp curry powder
2. 3 tsp water
3. a pinch of red pepper powder
4, a pinch of sugar
5. 2 tsp white wine
6. a pinch of salt
7. 1 tsp light soy sauce
8. 2 tsp sesame oil
Topping:
1. 2 tsp honey
2. 1 tsp water
serve with ketchup or sweet chilli sauce
材料:
1 包炸魚旦
調味:
1. 1 茶匙咖哩粉
2. 3 茶匙水
3. 少許紅椒粉
4. 少許糖
5. 2 茶匙白酒
6. 少許鹽
7. 1 茶匙生抽
8. 2 茶匙麻油
蜜糖水:
1. 2 茶匙蜜糖
2. 1 茶匙水
做:
燒爐 200° C 度, 放入炸魚旦串, 攃調味汁全身, 蓋面 3 分鍾, 3 分後再擦調味汁, 再焗 3 分鍾後, 擦蜜糖水在有火處燒乾身些.
旁跟: 茄汁或甜棘醬.
Tzatziki 希臘青瓜酸奶流質沙律
Tzatziki is a greek sauce that can be served with meat or bread or many other dishes, especially fried foods. This is pretty easy to make main ingredients are cucumber and yoghurt. Please enjoy!
Ingredients:
1. 1 cucumber
2. 200 gram = 7 oz. yoghurt
3. 150 = 5.2 oz. gram curd
4 1 clove minced garlic
5. 1/2 tsp lemon juice
6. 2 tbsp olive oil
7. a pinch of pepper
材料:
1. 1 條青瓜
2. 200 克yoghurt, = 7 oz 酸奶流質
3. 150 克curd = 5.2 oz 凝乳
4. 1 粒蒜茸
5. 半茶匙檸檬汁
6. 2 湯匙 橄欖油
7. 少許胡椒粉
做:
青瓜去皮去實, 磨成碎塊, 放入半茶匙鹽醃10 分.
大碗放入酸奶流質, 凝乳 蒜茸, 檸檬汁, 橄欖油, 楂乾青瓜放入拌勻, 加入 胡椒粉, 試味, 可加鹽.
放雪櫃5 小時, 或過夜.
Ingredients:
1. 1 cucumber
2. 200 gram = 7 oz. yoghurt
3. 150 = 5.2 oz. gram curd
4 1 clove minced garlic
5. 1/2 tsp lemon juice
6. 2 tbsp olive oil
7. a pinch of pepper
材料:
1. 1 條青瓜
2. 200 克yoghurt, = 7 oz 酸奶流質
3. 150 克curd = 5.2 oz 凝乳
4. 1 粒蒜茸
5. 半茶匙檸檬汁
6. 2 湯匙 橄欖油
7. 少許胡椒粉
做:
青瓜去皮去實, 磨成碎塊, 放入半茶匙鹽醃10 分.
大碗放入酸奶流質, 凝乳 蒜茸, 檸檬汁, 橄欖油, 楂乾青瓜放入拌勻, 加入 胡椒粉, 試味, 可加鹽.
放雪櫃5 小時, 或過夜.
Curry noodle salad 咖哩味粉沙律
Noodle salads are great for summertime especially when you have a bbq. In this case I spiced up my noodle salad with some curry. I hope you will like it.
Ingredients;
1. 100 gram = 3.5 oz noodle
2. 1/2 medium size onion
3 2 apples / pineapple
4. 80 gram = 2.8 oz gouda cheese / or any kind
5. 80 gram = 2.8 oz corn, washed
6. 5 cocktail tomatoes
7. 30 gram = 1.1 oz peas
8. 1 clove minced garlic
9. 3 big slices ham
10. 3 kinds of bell pepper.
11. 2 pickled cucumbers
Dressing:
1. 200 gram = 7 oz yoghurt
2. 2.5 tbsp miracle whip/ mayonaise
3. 1/2 tsp salt
4. 1 tsp sugar
5. a pinch of pepper
6. 1. 5 tsp sour cream
7. 1.5 tsp curry powder
材料:
1. 100 克蘿司粉或通心粉 = 3.5 oz
配料:
1. 半個中大 洋蔥
2. 2 個蘋果, 或菠蘿
3. 80 克 = 2.8 oz gouda 芝士, 任何都可以
4. 80 克 = 2.8 oz 罐裝蜀米, 洗去罐味
5. 5 個迷你番茄,
6. 30 克 = 1.1 oz 青豆
7. 半個蒜茸
8. 3 塊大火腿
9. 3 種顏色椒
10. 2 條中酸青瓜
料汁:
1. 200 克 yoghurt = 7 oz 酸奶流質
2. 2 湯匙半miracle whip cream, / mayonaise
3. 半荼匙鹽
4. 1 茶匙糖
5. 少許胡椒粉
6. 1 1/2 酸奶固質 sour cream
7. 1 1/2 茶匙咖哩粉
做:
煲放些鹽煮沸, 放入粉煮, 要稍為硬身些,
半個洋蔥刨絲, 加入水和些鹽, 用力槎幾下出咪, 倒出水洗幾下, 用手槎乾, 加入水和乾洋蔥浸30 分.
沸水放些糖和鹽, 倒入30 克青豆煮2至3 分.
30 分後倒出洋蔥水, 大力槎幾下和洗, 槎乾水, 用紙扭洋蔥乾身.
大 盆放入200 克酸奶流質, 2湯匙半whip cream, 半荼匙鹽, 1 茶匙糖, 少許胡椒粉, 1 1/2 茶匙酸奶固質, 1 1/2 茶匙咖哩粉拌勻, 加入2 個切粒蘋果, 粉條, 80 克gouda 芝士切粒, 80 克蜀米, 洗去罐頭味, 5 個迷你番茄切開, 30 克青豆, 洋蔥絲, 半荼匙蒜頭蓉, 3 塊大火腿切條, 3 種顏色椒切粒, 2 條中酸青瓜以上拌勻, 放雲櫃5 小時最好過夜. ( 配料隨個人喜愛加入).
Ingredients;
1. 100 gram = 3.5 oz noodle
2. 1/2 medium size onion
3 2 apples / pineapple
4. 80 gram = 2.8 oz gouda cheese / or any kind
5. 80 gram = 2.8 oz corn, washed
6. 5 cocktail tomatoes
7. 30 gram = 1.1 oz peas
8. 1 clove minced garlic
9. 3 big slices ham
10. 3 kinds of bell pepper.
11. 2 pickled cucumbers
Dressing:
1. 200 gram = 7 oz yoghurt
2. 2.5 tbsp miracle whip/ mayonaise
3. 1/2 tsp salt
4. 1 tsp sugar
5. a pinch of pepper
6. 1. 5 tsp sour cream
7. 1.5 tsp curry powder
材料:
1. 100 克蘿司粉或通心粉 = 3.5 oz
配料:
1. 半個中大 洋蔥
2. 2 個蘋果, 或菠蘿
3. 80 克 = 2.8 oz gouda 芝士, 任何都可以
4. 80 克 = 2.8 oz 罐裝蜀米, 洗去罐味
5. 5 個迷你番茄,
6. 30 克 = 1.1 oz 青豆
7. 半個蒜茸
8. 3 塊大火腿
9. 3 種顏色椒
10. 2 條中酸青瓜
料汁:
1. 200 克 yoghurt = 7 oz 酸奶流質
2. 2 湯匙半miracle whip cream, / mayonaise
3. 半荼匙鹽
4. 1 茶匙糖
5. 少許胡椒粉
6. 1 1/2 酸奶固質 sour cream
7. 1 1/2 茶匙咖哩粉
做:
煲放些鹽煮沸, 放入粉煮, 要稍為硬身些,
半個洋蔥刨絲, 加入水和些鹽, 用力槎幾下出咪, 倒出水洗幾下, 用手槎乾, 加入水和乾洋蔥浸30 分.
沸水放些糖和鹽, 倒入30 克青豆煮2至3 分.
30 分後倒出洋蔥水, 大力槎幾下和洗, 槎乾水, 用紙扭洋蔥乾身.
大 盆放入200 克酸奶流質, 2湯匙半whip cream, 半荼匙鹽, 1 茶匙糖, 少許胡椒粉, 1 1/2 茶匙酸奶固質, 1 1/2 茶匙咖哩粉拌勻, 加入2 個切粒蘋果, 粉條, 80 克gouda 芝士切粒, 80 克蜀米, 洗去罐頭味, 5 個迷你番茄切開, 30 克青豆, 洋蔥絲, 半荼匙蒜頭蓉, 3 塊大火腿切條, 3 種顏色椒切粒, 2 條中酸青瓜以上拌勻, 放雲櫃5 小時最好過夜. ( 配料隨個人喜愛加入).
Fried Prawns in spicy sauce, 乾燒大蝦
Here I made some spicy prawns in a tomato sauce. It is easy to cook and is perfect for rice or noodles. Please enjoy!
Ingredients:
1. 225 gram prawns = 18 - 20 pieces
2. 1 clove garlic
3. 1 slice ginger
4. 2 medium or 1 big onion
5. some green pepper
6. some red pepper
7. some green onion
Sauce 1:
1. 6 tbsp ketchup
2. 1 1/2 tsp Sriracha hot chili sauce
3. 1 tbsp rum
Sauce 2:
1. 1 tsp corn starch
2. 1/2 tsp salt
3. 2 tsp sugar
4. 5 tbsp water
材料:
1. 225 克大蝦 = 18 - 20 只 ( 淨重 )
2. 一粒蒜頭切粒
3. 一片薑切粒
4. 2 中洋蔥 ( 大一個 ) 切細粒
5. 一些青椒切粒
6. 一些紅椒切粒
7. 一些青蔥切片
調味 1 :
1. 6 湯匙茄汁
2. 1 1/2 茶匙醬椒辣甜香差拉是 = Sriracha hot chili sauce
3. 1 湯匙 rum 酒
調味 2:
1. 1 荼匙豆粉
2. 半荼匙鹽
3. 2 荼匙糖
4. 5 湯匙水
做:
大蝦去殼, 去腸, 洗後用半荼匙鹽拌勻後醃 2 分後,洗淨沖去鹽水, 用紙抹乾蝦後, 放 1/4 茶匙糖, 一湯匙 rum 酒, 半荼匙鹽, 一湯匙水, 一個旦白拌勻後, 加入一湯匙豆粉拌勻後, 再加入一茶匙油拌勻, 放雪櫃一小時.
Pan 熱放入 4 湯匙油, 放入大蝦 (不要醃水), 炒熟倒出.
pan 熱放入洋蔥粒, 薑和蒜頭粒炒香後, 放調味 1 炒香些, 倒入巳炒熟大蝦炒幾下後, 加入紅青椒粒, 加入調味 2 拌勻, 再加入少許青蔥片. 開火, 炒幾下.
Ingredients:
1. 225 gram prawns = 18 - 20 pieces
2. 1 clove garlic
3. 1 slice ginger
4. 2 medium or 1 big onion
5. some green pepper
6. some red pepper
7. some green onion
Sauce 1:
1. 6 tbsp ketchup
2. 1 1/2 tsp Sriracha hot chili sauce
3. 1 tbsp rum
Sauce 2:
1. 1 tsp corn starch
2. 1/2 tsp salt
3. 2 tsp sugar
4. 5 tbsp water
材料:
1. 225 克大蝦 = 18 - 20 只 ( 淨重 )
2. 一粒蒜頭切粒
3. 一片薑切粒
4. 2 中洋蔥 ( 大一個 ) 切細粒
5. 一些青椒切粒
6. 一些紅椒切粒
7. 一些青蔥切片
調味 1 :
1. 6 湯匙茄汁
2. 1 1/2 茶匙醬椒辣甜香差拉是 = Sriracha hot chili sauce
3. 1 湯匙 rum 酒
調味 2:
1. 1 荼匙豆粉
2. 半荼匙鹽
3. 2 荼匙糖
4. 5 湯匙水
做:
大蝦去殼, 去腸, 洗後用半荼匙鹽拌勻後醃 2 分後,洗淨沖去鹽水, 用紙抹乾蝦後, 放 1/4 茶匙糖, 一湯匙 rum 酒, 半荼匙鹽, 一湯匙水, 一個旦白拌勻後, 加入一湯匙豆粉拌勻後, 再加入一茶匙油拌勻, 放雪櫃一小時.
Pan 熱放入 4 湯匙油, 放入大蝦 (不要醃水), 炒熟倒出.
pan 熱放入洋蔥粒, 薑和蒜頭粒炒香後, 放調味 1 炒香些, 倒入巳炒熟大蝦炒幾下後, 加入紅青椒粒, 加入調味 2 拌勻, 再加入少許青蔥片. 開火, 炒幾下.
HongKong steamed fish 香港清蒸魚
In This video I teach how to steam fish HK style. It is a "plain" steamed fish. This is heakthy and tastes great, try to put some of the sauce on rice ... delicious!
Please click here for more information on steaming.
Ingredients:
1 fish 365 gram = 12.87 oz ( I used a grouper fish but a trout works perfectly as well)
2. 3 spring onions
3. 5 slices ginger ( cut 2 slices in strips for sauce)
Sauce:
1. 3 tbsp oil
2. 2 ginger slices ( cut in strips)
3. 3 tbsp light soy sauce
4. 1/2 tsp sugar
topping;
some cilantro ( coriander)
材料:
1. 一條魚, 365 克 = 12.87 oz
2. 3 棵青蔥,( 2 棵在蒸碟, 1 棵切絲)
3. 5 片薑( 3 片蒸用, 2 片切絲在淋汁用)
淋汁:
1. 3 湯匙油
2. 2 片切絲
3. 3 湯匙生抽
4. 半荼匙糖
裝飾:
少許芫茜
做:
魚洗淨去鱗及內臟, 放少許鹽全身和肚輕力按摩擦幾下, 用水再洗淨, 用紙抹乾, 放半荼匙鹽和少許胡椒粉全身和肚擦勻, 等 10 分.
水沸, 蒸碟放 2 棵青蔥, 白色部份切開些, 放 3 片薑, 把魚放在青蔥和薑片上, 大火蒸大約 10 分, (魚大時蒸多1 至 2 分, 小的大約 8 至 10 分)
熱水倒入換魚碟內, 放魚前倒去水和抹乾碟( 放魚時碟要熱),
10分後, 取出魚換碟, ( 蒸魚水不要), 放青蔥絲在魚上.
Pan 熱放入 3 湯匙油煮熱些, 放入2 片薑絲爆香些, 加入3 湯匙生油, 加入半荼匙糖煮沸倒入青蔥絲上, 放芫茜面.
Fried eggs with tomatoes 番茄炒蛋
Fried egg with tomatoes is a very traditional and popular dish in china. It is very simple but very tasty. You can cook it in minutes and you hardly need anything for it. Usually you eat it as a sauce for rice.
Ingredients:
1. 3 medium tomato, cut into quarters
2 2 eggs
3. slice 1 clove garlic
4. some green onion, finely chopped
5. 2 tsp sugar
6. 1/3 tsp salt
7. 150 ml water = 5 fl oz
8. 1 tsp chicken essence
9. a pinch of pepper
Thickener ;
1. 1 tsp corn starch
2. 3 tsp water
材料:
1. 3 個中番茄, 切一開6, 8 角
2. 2 只蛋
3. 1 粒蒜頭, 切片
4. 少許青蔥粒
調味:
1. 2 茶匙糖
2. 1/3 茶匙鹽
3. 150 ml 水 = 5 fl oz
4.1 茶匙鷂精
5. 少許胡椒粉
打獻:
1. 1 茶匙豆粉
2. 3 茶匙水
做:
pan 熱, 放入2 湯匙油炒蛋幾下, 取出
pan 熱, 放蒜頭片爆香, 放入番茄用手壓器按爛, 加入2 茶匙糖, 1/3 茶匙鹽, 150 ml 水, 1 茶匙鷂精和少許胡椒粉, 放入已炒的蛋煮沸, 打獻, 1 茶匙豆粉加入3 茶匙水煮沸, 放些青蔥粒拌勻, 煮完.
Ingredients:
1. 3 medium tomato, cut into quarters
2 2 eggs
3. slice 1 clove garlic
4. some green onion, finely chopped
5. 2 tsp sugar
6. 1/3 tsp salt
7. 150 ml water = 5 fl oz
8. 1 tsp chicken essence
9. a pinch of pepper
Thickener ;
1. 1 tsp corn starch
2. 3 tsp water
材料:
1. 3 個中番茄, 切一開6, 8 角
2. 2 只蛋
3. 1 粒蒜頭, 切片
4. 少許青蔥粒
調味:
1. 2 茶匙糖
2. 1/3 茶匙鹽
3. 150 ml 水 = 5 fl oz
4.1 茶匙鷂精
5. 少許胡椒粉
打獻:
1. 1 茶匙豆粉
2. 3 茶匙水
做:
pan 熱, 放入2 湯匙油炒蛋幾下, 取出
pan 熱, 放蒜頭片爆香, 放入番茄用手壓器按爛, 加入2 茶匙糖, 1/3 茶匙鹽, 150 ml 水, 1 茶匙鷂精和少許胡椒粉, 放入已炒的蛋煮沸, 打獻, 1 茶匙豆粉加入3 茶匙水煮沸, 放些青蔥粒拌勻, 煮完.
chinese wrap, mandarin pancake 雞胸肉炒雜菜跟薄餅
Hi there, I made some mandarin pancakes and used them to wrap some fried chicken and vegetables. Believe me this is sooooo yummy!
Mandarin pancake ingredients: For 20 pieces
1. 300 gram = 10.58 oz sieved flour
2. 1 tbsp sugar
3. 250 ml = 8.45 fl oz boiling water
150 gram = 5.29 oz chicken breast
marinade:
1. a pinch of sugar
2. 1 tsp light soy sauce
3. 1 tsp rum
4. 1 tsp water
5. 1/2 tsp corn starch
6. 1 tsp oil
mix it together put in fridge for 30 mins
Mixed vegetables:
1. 200 gram = 7 oz fresh soy bean sprouts, rinsed and drained
2. 1 tbsp ginger strips
3. 1 dice clove garlic
4. some carrot strips
5. some green pepper strips
6. some red pepper strips
7. 5 chinese mushrooms, wash, soak and cut in strips
8. 1 green onion strips, separate white and green parts
Sauce :
1. a pinch of sugar
2. 1 tbsp rum
3. 1 tsp salt
4. 2 tsp chicken essence
5. 1 tbsp water
6. 1 tsp sesame oil
Thickener:
1. 1 tbsp corn starch
2. 2 tbsp water
薄餅材料: 20 塊
1. 300 克先濾麵粉 = 10.58 oz
2. 1 湯匙糖
3. 250 ml 沸水 = 8. 45 fl oz
做:
300 克先濾麵粉放大盆, 加入1 湯匙糖拌勻後, 加入250 ml 沸水用木棍拌混後取出, 放些麵粉在桌上把麵粉槎成先滑軟麵糰, 放回大盆濕布蓋面休息30 分鍾.
30 分後取出麵糰 槎幾次後分成2 份, 1 份放回盆, 另一份再分二份, 其中一份榐成腸形, 分開五份, 用手弄成球型後, 用手按薄些, ( 間中加些粉) 用木棍榐成小塊, 在小塊上擦些麻油, 把兩小塊攃麻油面在一起,用木棍榐成紙薄塊,
pan 燒熱放入薄餅, 看見有泡起和移動容易就可以反轉, 又再見出泡就可以取出放碟, 趁熱容易分開2 塊,
雞胸肉材料:
150 克 = 5.29 oz 雞胸肉洗淨, 用紙抹乾後去肥, 橫身中間切一次, 踉著切薄片放在盆.
醃料:
1. 少許糖
2. 1 茶匙生抽
3. 1 茶匙rum 酒
4 1 茶匙水
拌勻後加入
5. 半荼匙豆粉
拌勻後, 最後加入
6. 1 茶匙油
以上拌混後, 蓋面放雪櫃 30 分
雜菜材料:
1. 200 克 = 7 oz 芽菜洗淨去水
2. 3 小片薑切條
3. 1 粒蒜頭切粒
4. 一些紅蘿蔔切條
5. 一些青椒切條
6. 一些紅椒切條
7. 5 洗淨浸軟冬姑切條
8. 1 棵青蔥切條, 分開白和綠色
調味料:
1. 少許糖
2. 1 湯匙rum 酒
3. 1 荼匙鹽
4. 2 茶匙雞粉
5. 1 湯匙水
6. 1 荼匙麻油
打獻:
1. 1 湯匙豆粉
2. 2 湯匙水
拌勻
pan 熱放入2 湯匙油, 放入蒜粒爆香後, 倒入紅蘿蔔條和芽菜炒幾次後加入少許糖, 1 湯匙水, 見芽菜將熟加入白色青蔥條拌勻炒幾次, 倒出.
pan 熱放入2 湯匙油, 放入薑絛爆香後, 加入巳醃雞胸肉炒至將熟, 加入冬姑條晷炒幾次, 放入調味料, 加入青紅椒絛炒幾次後, 再加入已炒芽菜料混合炒幾次後, 打獻, 和加入青蔥條, 關火, 炒幾次拌混.上碟.
放些雞胸肉炒雜菜在薄餅內, 摺起食.
Mandarin pancake ingredients: For 20 pieces
1. 300 gram = 10.58 oz sieved flour
2. 1 tbsp sugar
3. 250 ml = 8.45 fl oz boiling water
150 gram = 5.29 oz chicken breast
marinade:
1. a pinch of sugar
2. 1 tsp light soy sauce
3. 1 tsp rum
4. 1 tsp water
5. 1/2 tsp corn starch
6. 1 tsp oil
mix it together put in fridge for 30 mins
Mixed vegetables:
1. 200 gram = 7 oz fresh soy bean sprouts, rinsed and drained
2. 1 tbsp ginger strips
3. 1 dice clove garlic
4. some carrot strips
5. some green pepper strips
6. some red pepper strips
7. 5 chinese mushrooms, wash, soak and cut in strips
8. 1 green onion strips, separate white and green parts
Sauce :
1. a pinch of sugar
2. 1 tbsp rum
3. 1 tsp salt
4. 2 tsp chicken essence
5. 1 tbsp water
6. 1 tsp sesame oil
Thickener:
1. 1 tbsp corn starch
2. 2 tbsp water
薄餅材料: 20 塊
1. 300 克先濾麵粉 = 10.58 oz
2. 1 湯匙糖
3. 250 ml 沸水 = 8. 45 fl oz
做:
300 克先濾麵粉放大盆, 加入1 湯匙糖拌勻後, 加入250 ml 沸水用木棍拌混後取出, 放些麵粉在桌上把麵粉槎成先滑軟麵糰, 放回大盆濕布蓋面休息30 分鍾.
30 分後取出麵糰 槎幾次後分成2 份, 1 份放回盆, 另一份再分二份, 其中一份榐成腸形, 分開五份, 用手弄成球型後, 用手按薄些, ( 間中加些粉) 用木棍榐成小塊, 在小塊上擦些麻油, 把兩小塊攃麻油面在一起,用木棍榐成紙薄塊,
pan 燒熱放入薄餅, 看見有泡起和移動容易就可以反轉, 又再見出泡就可以取出放碟, 趁熱容易分開2 塊,
雞胸肉材料:
150 克 = 5.29 oz 雞胸肉洗淨, 用紙抹乾後去肥, 橫身中間切一次, 踉著切薄片放在盆.
醃料:
1. 少許糖
2. 1 茶匙生抽
3. 1 茶匙rum 酒
4 1 茶匙水
拌勻後加入
5. 半荼匙豆粉
拌勻後, 最後加入
6. 1 茶匙油
以上拌混後, 蓋面放雪櫃 30 分
雜菜材料:
1. 200 克 = 7 oz 芽菜洗淨去水
2. 3 小片薑切條
3. 1 粒蒜頭切粒
4. 一些紅蘿蔔切條
5. 一些青椒切條
6. 一些紅椒切條
7. 5 洗淨浸軟冬姑切條
8. 1 棵青蔥切條, 分開白和綠色
調味料:
1. 少許糖
2. 1 湯匙rum 酒
3. 1 荼匙鹽
4. 2 茶匙雞粉
5. 1 湯匙水
6. 1 荼匙麻油
打獻:
1. 1 湯匙豆粉
2. 2 湯匙水
拌勻
pan 熱放入2 湯匙油, 放入蒜粒爆香後, 倒入紅蘿蔔條和芽菜炒幾次後加入少許糖, 1 湯匙水, 見芽菜將熟加入白色青蔥條拌勻炒幾次, 倒出.
pan 熱放入2 湯匙油, 放入薑絛爆香後, 加入巳醃雞胸肉炒至將熟, 加入冬姑條晷炒幾次, 放入調味料, 加入青紅椒絛炒幾次後, 再加入已炒芽菜料混合炒幾次後, 打獻, 和加入青蔥條, 關火, 炒幾次拌混.上碟.
放些雞胸肉炒雜菜在薄餅內, 摺起食.
Hakka Pork belly steamed with Taro ( Kau Yuk ), 芋頭扣肉
This is a Hakka dish, that I ate in Montreal once and I loved it! I hope you will enjoy this dish just as much as I did.
For more information on Hakka food please click here.
Ingredients:
1. 500 gram pork belly = 17.64 oz
2. half taro ( 350 gram ) = 12.35 oz
3. 4 thick ginger slices
4. 2 green onions
5. 1 1/2 tbsp dark soy sauce
6. 1 piece of star anise
7. 1 clove mince garlic
8. 1 block fermented red bean curd ( lam yue )
9. 2 tsp fermented red bean curd ( lam yue ) sauce
10. 1 1/2 tbsp light soy sauce
11. 1 1/2 tbsp white wine
12. 150 ml water = 5 fl oz
13. 5 tbsp rock sugar
14. 450 ml oil 0 15.22 fl oz
材料:
1. 500 克五花腩 = 17. 64 oz
2. 350 克 = 半個泰國芋頭 = 12. 35 oz
3. 4 片厚薑
4. 2 棵青蔥
5. 1 湯匙半老抽
6. 1 粒八角
7. 1 粒蒜蓉
8. 1 磚南乳
9. 2 茶匙南乳汁
10. 1 湯匙半生抽
11. 1 湯匙半白酒
12. 150 ml 水 = 5 fl oz
13. 5 湯匙碎冰糖
14. 450 ml 油 = 15.22 floz
做:
500 克五花腩去毛洗淨, 放4 片厚薑, 2 棵青蔥和凍水浸過肉煮沸後, 教中火煮20 分鍾,取出. 用刀刮皮幾下去污物, 用竹簽捶刺很多孔後抹乾, 趁熱整塊肉抹上 1 湯匙半老抽, 10 分後餘卞老抽再抹肉多1 次, 放架吹乾.
半個泰國芋頭洗淨抹乾, 切 1. 2 cm 厚
450 ml 熱油炸芋頭 3 至5 分, 熱油, 放入吹乾肉, 教中火每邊炸 5 分, 共 10 分鍾後取出, 攤凍後切件和芋頭一樣厚.
pan 熱, 放 1 湯匙油, 放1 粒蒜茸爆香, 加入1 粒八角, 南乳料, 1 湯匙半生抽和白酒, 150 ml 水煮沸後, 放入肉件拌勻, 關火. 用蓋蓋面醃15 分後反肉再醃15 分, 共30 分.
大湯碗放芋頭件及五花腩件相隔地排好, 豬皮向下加入八角, 5 湯匙碎冰糖和淋剛才的汁, 要蓋湯碗面, 大火, 蒸龍水沸放入大湯碗蒸95 分鍾, 要補水, 倒出汁, 取出八角, 用碟反扣上碟, 淋上汁.
For more information on Hakka food please click here.
Ingredients:
1. 500 gram pork belly = 17.64 oz
2. half taro ( 350 gram ) = 12.35 oz
3. 4 thick ginger slices
4. 2 green onions
5. 1 1/2 tbsp dark soy sauce
6. 1 piece of star anise
7. 1 clove mince garlic
8. 1 block fermented red bean curd ( lam yue )
9. 2 tsp fermented red bean curd ( lam yue ) sauce
10. 1 1/2 tbsp light soy sauce
11. 1 1/2 tbsp white wine
12. 150 ml water = 5 fl oz
13. 5 tbsp rock sugar
14. 450 ml oil 0 15.22 fl oz
材料:
1. 500 克五花腩 = 17. 64 oz
2. 350 克 = 半個泰國芋頭 = 12. 35 oz
3. 4 片厚薑
4. 2 棵青蔥
5. 1 湯匙半老抽
6. 1 粒八角
7. 1 粒蒜蓉
8. 1 磚南乳
9. 2 茶匙南乳汁
10. 1 湯匙半生抽
11. 1 湯匙半白酒
12. 150 ml 水 = 5 fl oz
13. 5 湯匙碎冰糖
14. 450 ml 油 = 15.22 floz
做:
500 克五花腩去毛洗淨, 放4 片厚薑, 2 棵青蔥和凍水浸過肉煮沸後, 教中火煮20 分鍾,取出. 用刀刮皮幾下去污物, 用竹簽捶刺很多孔後抹乾, 趁熱整塊肉抹上 1 湯匙半老抽, 10 分後餘卞老抽再抹肉多1 次, 放架吹乾.
半個泰國芋頭洗淨抹乾, 切 1. 2 cm 厚
450 ml 熱油炸芋頭 3 至5 分, 熱油, 放入吹乾肉, 教中火每邊炸 5 分, 共 10 分鍾後取出, 攤凍後切件和芋頭一樣厚.
pan 熱, 放 1 湯匙油, 放1 粒蒜茸爆香, 加入1 粒八角, 南乳料, 1 湯匙半生抽和白酒, 150 ml 水煮沸後, 放入肉件拌勻, 關火. 用蓋蓋面醃15 分後反肉再醃15 分, 共30 分.
大湯碗放芋頭件及五花腩件相隔地排好, 豬皮向下加入八角, 5 湯匙碎冰糖和淋剛才的汁, 要蓋湯碗面, 大火, 蒸龍水沸放入大湯碗蒸95 分鍾, 要補水, 倒出汁, 取出八角, 用碟反扣上碟, 淋上汁.
Chicken with oyster sauce and pak choi, 雞胸肉和蠔油炒白菜
This is a simple dish, using some chicken pak choi and oyster sauce. It is easy and tasty and anyone can cook it in a very short time. Please check it out!
Please click here for more information on Pak choi.
Ingredients:
1. 200 gram chicken breast = 7 oz
2. 3 pak choi
3. 1 chopped garlic
4. half tsp finely shredded ginger
Marinade:
1. a pinch of sugar
2. 1 tsp light soy sauce
3. 1 tsp rum
4. 1 tsp water
5. 1/2 corn starch
7. 1 tsp oil
Sauce:
1. 3 tbsp oyster sauce
2. 1 tsp rum
3. 1/3 tsp salt
4. 2 tsp chicken essence
5. 1 tsp sesame oil
Sauce Thickener:
1. 1 tbsp corn starch
2. 3 tbsp water
材料:
1. 200 克雞胸肉 = 7 oz
2. 3 棵白菜,洗淨切出葉和莖分開
3. 1 粒蒜頭, 切粒
4. 1 片薑, 切絲
醃料:
1. 少許糖
2. 1 荼匙生抽
3. 1 茶匙 rum 酒
4. 1 茶匙水
5. 半茶匙豆粉
6. 1 茶匙油
汁料:
1. 3 湯匙蠔油
2. 1 茶匙 rum 酒
3. 1/3 茶匙鹽
4. 2 茶匙雞精
5. 1 湯匙水
6. 1 荼匙麻油
打獻:
1. 1 湯匙豆粉
2. 3 湯匙水
做法:
雞胸洗淨抹乾, 去肥油切薄片, 加入少許糖, 1 荼匙生抽
, 1 茶匙 rum 酒, 1 茶匙水拌勻後, 加入半茶匙豆粉
拌勻後, 最後加入1 茶匙油拌勻放雪櫃 30 分.
Pan 熱放 2 湯匙油, 放蒜粒爆香加入 白菜莖炒, 加入少許糖和 1 湯匙水炒至將熟, 加入菜葉炒見軟就可以取出.
Pan 熱放2 湯匙油, 放入薑絲爆香加入鷂肉片炒將熟, 加入汁料煮沸, 加少白菜拌2, 3 卞立刻打獻拌勻, 見沸關火.
Please click here for more information on Pak choi.
Ingredients:
1. 200 gram chicken breast = 7 oz
2. 3 pak choi
3. 1 chopped garlic
4. half tsp finely shredded ginger
Marinade:
1. a pinch of sugar
2. 1 tsp light soy sauce
3. 1 tsp rum
4. 1 tsp water
5. 1/2 corn starch
7. 1 tsp oil
Sauce:
1. 3 tbsp oyster sauce
2. 1 tsp rum
3. 1/3 tsp salt
4. 2 tsp chicken essence
5. 1 tsp sesame oil
Sauce Thickener:
1. 1 tbsp corn starch
2. 3 tbsp water
材料:
1. 200 克雞胸肉 = 7 oz
2. 3 棵白菜,洗淨切出葉和莖分開
3. 1 粒蒜頭, 切粒
4. 1 片薑, 切絲
醃料:
1. 少許糖
2. 1 荼匙生抽
3. 1 茶匙 rum 酒
4. 1 茶匙水
5. 半茶匙豆粉
6. 1 茶匙油
汁料:
1. 3 湯匙蠔油
2. 1 茶匙 rum 酒
3. 1/3 茶匙鹽
4. 2 茶匙雞精
5. 1 湯匙水
6. 1 荼匙麻油
打獻:
1. 1 湯匙豆粉
2. 3 湯匙水
做法:
雞胸洗淨抹乾, 去肥油切薄片, 加入少許糖, 1 荼匙生抽
, 1 茶匙 rum 酒, 1 茶匙水拌勻後, 加入半茶匙豆粉
拌勻後, 最後加入1 茶匙油拌勻放雪櫃 30 分.
Pan 熱放 2 湯匙油, 放蒜粒爆香加入 白菜莖炒, 加入少許糖和 1 湯匙水炒至將熟, 加入菜葉炒見軟就可以取出.
Pan 熱放2 湯匙油, 放入薑絲爆香加入鷂肉片炒將熟, 加入汁料煮沸, 加少白菜拌2, 3 卞立刻打獻拌勻, 見沸關火.
Sichuan peppercorn salt fried pork chop. 花椒鹽炸豬排
Sichuan Peppercorn salt is an amazing spice! Here I used it to spice up some fried pork chops, but you can also use it on fried squid or other things. I hope you enjoy it!
Please click here for information on Sichuan pepper.
Ingredients:
1. 400 gram pork chop = 14.11 oz
2. 1 egg yolk
3. 3 tbsp corn flour
4. 500 ml oil = 16.9 fl oz
5. 30 Sichuan peppercorns
6. 1 tsp salt
Marinade:
1. 1 minced garlic
2. pinch of sugar
3. 1/2 tsp 5 spice powder
4. 2 tsp rum
5. 3 tsp light soy sauce
6. pinch of pepper
7. 1/2 tsp chicken essence
8. 2 tsp water
9. 1 tsp oil
材料:
1. 400 克豬排, = 14.11 oz
2. 1 只旦黃
3. 3 湯匙豆粉
4. 500 ml 油 = 16.9 fl oz
5. 30 粒花椒
6. 1 茶匙鹽
醃料:
1. 1 粒蒜蓉
2. 少許糖
3. 半茶匙五香粉
4. 2 茶匙 rum 酒
5. 3 茶匙生抽
6. 少許胡椒粉
7. 半茶匙鷂粉
8. 2 茶匙水
9. 1 荼匙油
做:
保鮮紙蓋豬排兩面 用鎚由肉中間開始向外去, 兩面要鎚薄些後, 切 1.5 cm 闊, 加入 蒜蓉, 少許糖, 半茶匙五香粉, 2 茶匙 rum 酒, 3 茶匙生抽, 少許胡椒粉, 半茶匙鷂精和 2 茶匙水混合, 最後 1 茶匙油 拌勻後放雪櫃醃 1 小時.
pan 中火, 放入 30 粒花椒和 1 茶匙鹽, 炒 10 至15 分後, 間中搖幾下, 濾出花椒不要.
巳醃豬排加入旦黃混合後, 加入 3 湯匙豆粉拌勻.
pot 放入 500 ml 油煮熱後, 放豬排炸1 至 2 分後取出, 再煮熱油炸肉第 2 次 3 分鍾左右至金黃色, 取出放架去油.
炸豬排放碟, 洒些花椒鹽在炸豬排上.
Please click here for information on Sichuan pepper.
Ingredients:
1. 400 gram pork chop = 14.11 oz
2. 1 egg yolk
3. 3 tbsp corn flour
4. 500 ml oil = 16.9 fl oz
5. 30 Sichuan peppercorns
6. 1 tsp salt
Marinade:
1. 1 minced garlic
2. pinch of sugar
3. 1/2 tsp 5 spice powder
4. 2 tsp rum
5. 3 tsp light soy sauce
6. pinch of pepper
7. 1/2 tsp chicken essence
8. 2 tsp water
9. 1 tsp oil
材料:
1. 400 克豬排, = 14.11 oz
2. 1 只旦黃
3. 3 湯匙豆粉
4. 500 ml 油 = 16.9 fl oz
5. 30 粒花椒
6. 1 茶匙鹽
醃料:
1. 1 粒蒜蓉
2. 少許糖
3. 半茶匙五香粉
4. 2 茶匙 rum 酒
5. 3 茶匙生抽
6. 少許胡椒粉
7. 半茶匙鷂粉
8. 2 茶匙水
9. 1 荼匙油
做:
保鮮紙蓋豬排兩面 用鎚由肉中間開始向外去, 兩面要鎚薄些後, 切 1.5 cm 闊, 加入 蒜蓉, 少許糖, 半茶匙五香粉, 2 茶匙 rum 酒, 3 茶匙生抽, 少許胡椒粉, 半茶匙鷂精和 2 茶匙水混合, 最後 1 茶匙油 拌勻後放雪櫃醃 1 小時.
pan 中火, 放入 30 粒花椒和 1 茶匙鹽, 炒 10 至15 分後, 間中搖幾下, 濾出花椒不要.
巳醃豬排加入旦黃混合後, 加入 3 湯匙豆粉拌勻.
pot 放入 500 ml 油煮熱後, 放豬排炸1 至 2 分後取出, 再煮熱油炸肉第 2 次 3 分鍾左右至金黃色, 取出放架去油.
炸豬排放碟, 洒些花椒鹽在炸豬排上.
September 12, 2011
Strawberry cake roll, swiss roll, 德國式士多啤利瑞士卷
Swiss rolls or cake rolls are popular all over the world. I made this cake roll with strawberries and it came out pretty nice. The cake is super soft and just delicious. Please take a look and have a try.
Please click here for more information on swiss rolls.
Filling:
1. 9 - 10 strawberries
2. 1 pack white gelatine powder , 9 gram = 2 tbsp
3. 5 tbsp water
4. 3 tsp sugar
5. 200 gram whipping cream = 6.76 fl oz
6. 200 gram strawberry marmalade = 7 oz
Cake ingredients:
1. 4 eggs
2. 4 tbsp warm water
3. 125 gram sugar = 4.4 oz
4. 8 gram vanilla sugar = 2 tbsp
5. a pinch of salt
6. 75 gram, sieved flour = 2.65 oz
7. 50 gram corn starch = 1.76 oz
8. 1 tsp sieved baking powder
餡材料:
1. 9 - 10 個士多啤利
2. 1 包魚膠粉, 9 克 = 2 tbsp
3. 5 湯匙水喉水
4. 3 荼匙糖
5. 200 克鮮忌廉 = 6.76 fl oz
6. 200 克士多啤利果醬 = 7 oz
做程序:
1. 士多啤利放大碗有水加入些鹽浸 5 分鍾.
2. 1 包魚膠粉加入5 湯匙水喉水, 輕力搖幾下, 等 10 分鍾溶.
3. 5 分後, 洗淨士多啤利, 切細些, 用手磨機打爛.
4. 200 克鮮忌廉打實
5. 把打爛的.士多啤利加入打實鮮忌廉內拌勻.
6. 10 分後, 加入 3 茶匙糖在魚膠粉液內煮溶, 不要煮沸.
7. 倒入巳溶魚膠粉糖液在鮮忌廉料內, 面打面倒和拌勻後, 放雪櫃 45 分之後, 取出.
旦卷材料:
1. 4 只鷂旦
2. 4 湯匙暖水
3. 125 克糖 = 4.40 oz
4. 1 包雲呢拿糖= 2 tbsp
5. 少許鹽
6. 75 克先濾麵粉 = 2.65 oz
7. 50 克先濾豆粉 = 1.76 oz
8. 1 茶匙發粉
做:
4 只旦分開, 黃和白.
旦黃加入 4 湯匙暖水, 高度打 2 分起泡. 125 克糖和 1 包雲呢拿糖拌勻後分 3 次加入旦黃料, 打到 creamy.
旦白打少許鹽打實後, 分 2 次加入旦黃料, 輕力打圓轉拌勻, 每次 拌12 次
75 克先濾麵粉, 50 克先濾豆粉和1 茶匙發粉拌勻, 一次加入旦料, 輕力打圓轉拌勻, 大約 33 次.
油紙摺痕 30 x 38 cm, 把旦料倒入鋪平, 留意角和沿邊一樣平, 不要太簿.
焗爐在 10 分前, 上下熱度 200° C 熱, 放焗盆在中間層焗 9 分, 用竹簽試熟否? 竹簽抽出乾淨是熟, 關火, 1 分後取出.
廚房大碗布弄濕槎乾, 另一塊小布浸濕些和碗水.
焗盆取出, 用廚房大碗布弄濕蓋面, 再放鐵架, 把焗盆反轉, 用濕布掃油紙 3 次,( 容易取出油紙), 取出鐵架, 輕力取出油紙, 用濕布一起卷旦糕, 旦糕邊口放在底, 等 3 分鍾.
3 分後, 打開布在旦糕面放 200 克士多啤利果醬擦勻後, 輕力拌勻鮮忌廉果蓉料鋪平, 卷起旦糕, 用濕布包著放雪櫃 1 小時半,( 放旦糕邊口在底),
1 小時半後取出去布, 切片.
Please click here for more information on swiss rolls.
Filling:
1. 9 - 10 strawberries
2. 1 pack white gelatine powder , 9 gram = 2 tbsp
3. 5 tbsp water
4. 3 tsp sugar
5. 200 gram whipping cream = 6.76 fl oz
6. 200 gram strawberry marmalade = 7 oz
Cake ingredients:
1. 4 eggs
2. 4 tbsp warm water
3. 125 gram sugar = 4.4 oz
4. 8 gram vanilla sugar = 2 tbsp
5. a pinch of salt
6. 75 gram, sieved flour = 2.65 oz
7. 50 gram corn starch = 1.76 oz
8. 1 tsp sieved baking powder
餡材料:
1. 9 - 10 個士多啤利
2. 1 包魚膠粉, 9 克 = 2 tbsp
3. 5 湯匙水喉水
4. 3 荼匙糖
5. 200 克鮮忌廉 = 6.76 fl oz
6. 200 克士多啤利果醬 = 7 oz
做程序:
1. 士多啤利放大碗有水加入些鹽浸 5 分鍾.
2. 1 包魚膠粉加入5 湯匙水喉水, 輕力搖幾下, 等 10 分鍾溶.
3. 5 分後, 洗淨士多啤利, 切細些, 用手磨機打爛.
4. 200 克鮮忌廉打實
5. 把打爛的.士多啤利加入打實鮮忌廉內拌勻.
6. 10 分後, 加入 3 茶匙糖在魚膠粉液內煮溶, 不要煮沸.
7. 倒入巳溶魚膠粉糖液在鮮忌廉料內, 面打面倒和拌勻後, 放雪櫃 45 分之後, 取出.
旦卷材料:
1. 4 只鷂旦
2. 4 湯匙暖水
3. 125 克糖 = 4.40 oz
4. 1 包雲呢拿糖= 2 tbsp
5. 少許鹽
6. 75 克先濾麵粉 = 2.65 oz
7. 50 克先濾豆粉 = 1.76 oz
8. 1 茶匙發粉
做:
4 只旦分開, 黃和白.
旦黃加入 4 湯匙暖水, 高度打 2 分起泡. 125 克糖和 1 包雲呢拿糖拌勻後分 3 次加入旦黃料, 打到 creamy.
旦白打少許鹽打實後, 分 2 次加入旦黃料, 輕力打圓轉拌勻, 每次 拌12 次
75 克先濾麵粉, 50 克先濾豆粉和1 茶匙發粉拌勻, 一次加入旦料, 輕力打圓轉拌勻, 大約 33 次.
油紙摺痕 30 x 38 cm, 把旦料倒入鋪平, 留意角和沿邊一樣平, 不要太簿.
焗爐在 10 分前, 上下熱度 200° C 熱, 放焗盆在中間層焗 9 分, 用竹簽試熟否? 竹簽抽出乾淨是熟, 關火, 1 分後取出.
廚房大碗布弄濕槎乾, 另一塊小布浸濕些和碗水.
焗盆取出, 用廚房大碗布弄濕蓋面, 再放鐵架, 把焗盆反轉, 用濕布掃油紙 3 次,( 容易取出油紙), 取出鐵架, 輕力取出油紙, 用濕布一起卷旦糕, 旦糕邊口放在底, 等 3 分鍾.
3 分後, 打開布在旦糕面放 200 克士多啤利果醬擦勻後, 輕力拌勻鮮忌廉果蓉料鋪平, 卷起旦糕, 用濕布包著放雪櫃 1 小時半,( 放旦糕邊口在底),
1 小時半後取出去布, 切片.
September 11, 2011
Mapo Tofu, 麻婆豆腐
Mapo Tofu is a very famous and popular dish in asia which originated in southern chinese Sichuan Province. It mainly contains ground meat, Tofu, and a spicy bean sauce. It is usually eaten as a sauce with rice. Please enjoy.
Please click here for more information on Mapo Tofu.
Ingredients:
1. 400 gram Tofu = 14.11 oz
2. 230 gram ground meat = 8.113 oz
3. 1 spring onion
sauce:
1. 1 chopped garlic
2. 2 tsp chopped ginger
3. 3 tbsp spicy bean sauce ( Ma Po sauce )
4. 1 tbsp white wine
5. 1/4 tsp sugar
6. 2 tsp soy sauce, ( light soy sauce )
7. 2 tsp chicken essence
8. 250 ml water = 8.45 fl oz
9. 2 tsp corn starch
10. 4 tbsp water
11. 1 tsp sesame oil
材料:
1. 400 克豆腐 = 14.11 oz , 洗一次後切小粒浸水
2. 230 克碎肉= 8.113 oz
3. 一條青蔥, 綠的切片, 白的切小粒
調味:
1. 一 粒蒜頭切粒
2. 二 荼匙薑粒
3. 三 湯匙麻婆醬
4. 一 湯匙白酒
5. 1/4 茶匙糖
6. 二 湯匙生抽
7. 二 荼匙鷂精
8. 250 ml 水= 8.45 fl oz
9. 二 荼匙豆粉
10. 四 湯匙水
11. 一 荼匙麻油
做:
pan 熱, 放入2 湯匙油, 加入蒜和薑粒, 炒幾下加入青蔥白色部份一齊炒香些後, 加入230 克碎肉炒至將熟 ( 要把肉分別), 加入3 大湯匙麻婆醬, 1 湯匙白酒, 1/4 茶匙糖, 2 湯匙生抽, 2 荼匙鷂精和250 ml 水混合後加入肉料內煮沸, 加入濾過水豆腐粒輕力拌勻煮沸後, 教小火煮3 分鍾後, 教中火, 2 荼匙豆粉和4 湯匙水混合打獻用筷子拌勻, 加入餘下的青蔥煮沸後, 倒在大碗面上淋一荼匙麻油.
Please click here for more information on Mapo Tofu.
Ingredients:
1. 400 gram Tofu = 14.11 oz
2. 230 gram ground meat = 8.113 oz
3. 1 spring onion
sauce:
1. 1 chopped garlic
2. 2 tsp chopped ginger
3. 3 tbsp spicy bean sauce ( Ma Po sauce )
4. 1 tbsp white wine
5. 1/4 tsp sugar
6. 2 tsp soy sauce, ( light soy sauce )
7. 2 tsp chicken essence
8. 250 ml water = 8.45 fl oz
9. 2 tsp corn starch
10. 4 tbsp water
11. 1 tsp sesame oil
材料:
1. 400 克豆腐 = 14.11 oz , 洗一次後切小粒浸水
2. 230 克碎肉= 8.113 oz
3. 一條青蔥, 綠的切片, 白的切小粒
調味:
1. 一 粒蒜頭切粒
2. 二 荼匙薑粒
3. 三 湯匙麻婆醬
4. 一 湯匙白酒
5. 1/4 茶匙糖
6. 二 湯匙生抽
7. 二 荼匙鷂精
8. 250 ml 水= 8.45 fl oz
9. 二 荼匙豆粉
10. 四 湯匙水
11. 一 荼匙麻油
做:
pan 熱, 放入2 湯匙油, 加入蒜和薑粒, 炒幾下加入青蔥白色部份一齊炒香些後, 加入230 克碎肉炒至將熟 ( 要把肉分別), 加入3 大湯匙麻婆醬, 1 湯匙白酒, 1/4 茶匙糖, 2 湯匙生抽, 2 荼匙鷂精和250 ml 水混合後加入肉料內煮沸, 加入濾過水豆腐粒輕力拌勻煮沸後, 教小火煮3 分鍾後, 教中火, 2 荼匙豆粉和4 湯匙水混合打獻用筷子拌勻, 加入餘下的青蔥煮沸後, 倒在大碗面上淋一荼匙麻油.
Healthy homemade Tofu dessert (Dau Fu Fa), 健康自製豆腐花
Dau Fu Fa (Tofu Flower) is a popular dessert in China and southeast asia. It is made with very soft tofu and usually some syrup. This one is really popular and healthy and I made a video so all of you who don't live in Hongkong can still make and eat it anytime you want. Please enjoy.
Please click here for more information on Dau Fu Fa.
Ingredients:
1. 1 liter soy milk = 33.81 fl oz
2. 9 gram = 2 tbsp white gelatine powder
3. 40 gram = 1.41 oz, white sugar
4. 75 ml = 2.54 fl oz, water
Red bean paste Topping:
1. 70 gram = 2.50 oz, red beans
2. 200 ml = 6.77 fl oz, water
3. 100 ml = 3.39 fl oz, water
4. 40 gram = 1.41 oz, white sugar.
Ginger syrup Topping:
1. 120 gram = 4.23 oz, brown sugar
2. around 30 thin stripes of ginger
材料:
1. 1 公斤= 33.81 fl oz, 豆漿奶
2. 1 包魚膠粉, 9 克= 2 湯匙
3. 40 克= 1.41 oz, 白糖
4. 75 ml = 2. 54 fl oz, 水
紅豆沙面::
1. 70 克= 2.5 oz, 紅豆
2. 200 ml = 6.77 fl oz , 水
3. 100 ml = 3.39 fl oz, 水
4. 40 克= 1.41 oz, 白糖
薑糖水面:
5.120 克= 4.23 oz, 黃糖
6. 6片, 切絲
做:
一個杯放入75 ml 凍水灑入9 克魚膠粉,( 不要搞拌) , 另一個大杯加入熱水浸住和水份要高過魚膠粉杯, 等10 分鍾, 利用熱力傳到個杯令魚膠粉變成為魚膠水.
1 公斤豆漿奶倒入煲, 餘底不要通常有渣, 加入40 克糖, 開中火見到豆漿有些微白煙冒出, 不用煮至沸騰, 教小火.
把巳溶魚膠粉拌勻, 一邊隨少倒入魚膠水, 一邊要不停拌勻, 要魚膠水混合和溶解.
熄火, 在熱爐上拌2 分直至魚膠粉完全溶解.( 不用煮沸騰).
用細篩過濾豆漿, 倒入玻璃容器內, 取出面上的泡, 攤凍.
用布和碟蓋面, 放雪糰5 小時凝固.
紅豆沙做面跟:
70 克紅豆洗後放煲加入200 ml 水, 開中火煮沸後, 教小火再煮10 分鍾後例出水和洗淨, ( 去苦味).
紅豆放回煲加入200 ml 水煮沸後, 教小火再煮10 分後, 關火, 在熱爐上焗5 分.
5 分後放紅豆連水入暖水瓶.
4 小時後倒出紅豆和水, 再加入100 ml 水, 用機打爛, 取出面上的泡後倒入煲加入40 克白糖煮沸,沸後教小火再煮8 分後, 攤凍.
薑糖水做面跟
120 克黃糖, 200 ml 水和6 片薑切絲, 中火煮溶, 攤凍.
Please click here for more information on Dau Fu Fa.
Ingredients:
1. 1 liter soy milk = 33.81 fl oz
2. 9 gram = 2 tbsp white gelatine powder
3. 40 gram = 1.41 oz, white sugar
4. 75 ml = 2.54 fl oz, water
Red bean paste Topping:
1. 70 gram = 2.50 oz, red beans
2. 200 ml = 6.77 fl oz, water
3. 100 ml = 3.39 fl oz, water
4. 40 gram = 1.41 oz, white sugar.
Ginger syrup Topping:
1. 120 gram = 4.23 oz, brown sugar
2. around 30 thin stripes of ginger
材料:
1. 1 公斤= 33.81 fl oz, 豆漿奶
2. 1 包魚膠粉, 9 克= 2 湯匙
3. 40 克= 1.41 oz, 白糖
4. 75 ml = 2. 54 fl oz, 水
紅豆沙面::
1. 70 克= 2.5 oz, 紅豆
2. 200 ml = 6.77 fl oz , 水
3. 100 ml = 3.39 fl oz, 水
4. 40 克= 1.41 oz, 白糖
薑糖水面:
5.120 克= 4.23 oz, 黃糖
6. 6片, 切絲
做:
一個杯放入75 ml 凍水灑入9 克魚膠粉,( 不要搞拌) , 另一個大杯加入熱水浸住和水份要高過魚膠粉杯, 等10 分鍾, 利用熱力傳到個杯令魚膠粉變成為魚膠水.
1 公斤豆漿奶倒入煲, 餘底不要通常有渣, 加入40 克糖, 開中火見到豆漿有些微白煙冒出, 不用煮至沸騰, 教小火.
把巳溶魚膠粉拌勻, 一邊隨少倒入魚膠水, 一邊要不停拌勻, 要魚膠水混合和溶解.
熄火, 在熱爐上拌2 分直至魚膠粉完全溶解.( 不用煮沸騰).
用細篩過濾豆漿, 倒入玻璃容器內, 取出面上的泡, 攤凍.
用布和碟蓋面, 放雪糰5 小時凝固.
紅豆沙做面跟:
70 克紅豆洗後放煲加入200 ml 水, 開中火煮沸後, 教小火再煮10 分鍾後例出水和洗淨, ( 去苦味).
紅豆放回煲加入200 ml 水煮沸後, 教小火再煮10 分後, 關火, 在熱爐上焗5 分.
5 分後放紅豆連水入暖水瓶.
4 小時後倒出紅豆和水, 再加入100 ml 水, 用機打爛, 取出面上的泡後倒入煲加入40 克白糖煮沸,沸後教小火再煮8 分後, 攤凍.
薑糖水做面跟
120 克黃糖, 200 ml 水和6 片薑切絲, 中火煮溶, 攤凍.
Hong kong crispy roasted pork belly (Siu Yuk) 脆皮燒肉
Siu Yuk is so famous and so popular, it is a typical HongKong dish and a variety of siu mei. The meat is tender while the skin is crispy. Anyone who tasted it before likes it. Here I made a video teaching you to make this wonderful dish at home. I hope you enjoy it!
Please click here for more information on Siu Yuk.
Ingredients:
1. 800 gram pork belly= 28.22 oz
2. 1 tbsp vinegar
3. some salt
4. 2 tbsp Rum
5. some oil
6. 1/4 tsp 5 spices powder
7. 1 tbsp honey
For frying:
1. some sliced galic
2. 1/2 tsp sugar
3. 1 tbsp soy sauce
4. 3 tbsp water
材料:
1. 800 克五花腩
2. 1 湯匙醋
3. 一些鹽
4. 2 湯匙 Rum 酒
5. 一些菜油
6. 1/4 茶匙五香粉
7. 1 湯匙蜜糖
做:
五花腩去毛, 洗淨.
沸 水放入1 湯匙醋和半茶匙鹽後放肉加入中火兩邊共煮10 分後, 關火, 在熱爐上焗 10 分, 取出, 洗淨再看有毛否? 輕力用刀刮去皮污物, 廚房紙抹乾, 用竹簽捶刺豬皮很多孔,( 像荔枝皮一樣多孔), 用手擦2 湯匙 rum酒在肉全身後再攃2/3 茶匙鹽用力些按摩式使入味, 用4 枝鐵枝捶入, 擦多1/4 茶匙鹽在皮面, 等吹乾, 要1 小時
1 小時後, 抹去皮上鹽和水, 用一茶匙菜油薄掃豬皮,( 如第一次捶刺豬皮時, 皮面很實, 可以再捶刺很多孔) 才入焗爐.
170° c , 先熱 10 分, 放第4 層, 在爐最下層放一盆水, 焗1 小時.
1 小時後取出攤凍 20 分. 抹乾些皮, 又捶刺很多孔, 1/4 茶匙鹽放皮面, 又等1 小時攤凍.
又1 小時後, 抹去鹽和水, 又捶刺豬皮很多孔, 1/4 茶匙五香粉用手擦在肉部份按摩式使入味,
250°C 先熱15 分 焗爐, 放中層, 焗13 至15 分, 要留意補加水.
( 大家焗爐熱力不同, 焗的時間請注意)
13 分後取出, 1 湯匙蜜糖加入1 茶匙水拌勻後擦在肉的部份,
見皮沒有起泡的地方, 再捶刺很多孔, 放焗盆入焗爐再焗幾分後, 關火, 打開爐門15 分.
餘下燒肉笠日炒熱:
1 粒蒜頭切片
調味料:
1. 半茶匙糖
2. 1 湯匙生抽 (在片說2 湯匙是錯的) 請原諒
3. 3 湯匙水
pan 熱放1 湯匙油, 1 粒蒜頭切片加入炒香, 加入燒肉炒至熱加入調味料炒乾身些.
Please click here for more information on Siu Yuk.
Ingredients:
1. 800 gram pork belly= 28.22 oz
2. 1 tbsp vinegar
3. some salt
4. 2 tbsp Rum
5. some oil
6. 1/4 tsp 5 spices powder
7. 1 tbsp honey
For frying:
1. some sliced galic
2. 1/2 tsp sugar
3. 1 tbsp soy sauce
4. 3 tbsp water
材料:
1. 800 克五花腩
2. 1 湯匙醋
3. 一些鹽
4. 2 湯匙 Rum 酒
5. 一些菜油
6. 1/4 茶匙五香粉
7. 1 湯匙蜜糖
做:
五花腩去毛, 洗淨.
沸 水放入1 湯匙醋和半茶匙鹽後放肉加入中火兩邊共煮10 分後, 關火, 在熱爐上焗 10 分, 取出, 洗淨再看有毛否? 輕力用刀刮去皮污物, 廚房紙抹乾, 用竹簽捶刺豬皮很多孔,( 像荔枝皮一樣多孔), 用手擦2 湯匙 rum酒在肉全身後再攃2/3 茶匙鹽用力些按摩式使入味, 用4 枝鐵枝捶入, 擦多1/4 茶匙鹽在皮面, 等吹乾, 要1 小時
1 小時後, 抹去皮上鹽和水, 用一茶匙菜油薄掃豬皮,( 如第一次捶刺豬皮時, 皮面很實, 可以再捶刺很多孔) 才入焗爐.
170° c , 先熱 10 分, 放第4 層, 在爐最下層放一盆水, 焗1 小時.
1 小時後取出攤凍 20 分. 抹乾些皮, 又捶刺很多孔, 1/4 茶匙鹽放皮面, 又等1 小時攤凍.
又1 小時後, 抹去鹽和水, 又捶刺豬皮很多孔, 1/4 茶匙五香粉用手擦在肉部份按摩式使入味,
250°C 先熱15 分 焗爐, 放中層, 焗13 至15 分, 要留意補加水.
( 大家焗爐熱力不同, 焗的時間請注意)
13 分後取出, 1 湯匙蜜糖加入1 茶匙水拌勻後擦在肉的部份,
見皮沒有起泡的地方, 再捶刺很多孔, 放焗盆入焗爐再焗幾分後, 關火, 打開爐門15 分.
餘下燒肉笠日炒熱:
1 粒蒜頭切片
調味料:
1. 半茶匙糖
2. 1 湯匙生抽 (在片說2 湯匙是錯的) 請原諒
3. 3 湯匙水
pan 熱放1 湯匙油, 1 粒蒜頭切片加入炒香, 加入燒肉炒至熱加入調味料炒乾身些.
Steamed White Sugar Sponge Cake (Bak Tong Gou) 白糖糕
White sugar sponge cake or Bak Tong Gou (cantonese pronounciation) is one of the most popular pastries in Hongkong and southeast asia. It is a steamed sweet pastry and very common in Hongkong.
Please click here for more information on Bak Tong Gou.
Ingredients:
1. 200 ml water = 6.76 fl oz
2. 75 gram white sugar = 2.6 oz
3. 100 gram rice flour, sieved = 3.5 oz
4. 3/4 tsp dry yeast, add 1 tbsp warm water
材料:
1. 200 ml 水 = 6.76 fl oz
2. 75 克糖 = 2.6 oz
3. 100 克先濾粘米粉 = 3.5 oz
4. 3/4 茶匙乾發子
做:
pot 放入200 ml 水, 75 克糖和 100 克粘米粉拌勻.
我的爐有9 個熱度
起 初中火 (5 度) 煮 2 分不停拌勻, 2 分後改低些 ( 3 度) 煮4 分不停拌勻, 4 分後改 ( 1 度) 拌1 分, 關火. 留意會結硬塊, 離火拌鬆 (溶) 後再回已關火熱爐上拌 3 分不停拌勻, 見像杏仁糊狀態杰和拌器留痕線, 濾過一次, 沒有粒, 攤凍.
2 分後 3/4 茶匙乾發子加入 1 湯匙暖水拌勻, 蓋面 10 分鍾.
10 分後用膠板把乾發子料倒入已將近凍粉料拌勻, 放保鮮紙蓋面待發 6 小時, ( 放在溫室不要有陽光晒的地方).
如天氣冷多 1至 2 小時
6 小時後, 蒸盆放油紙和攃油底和邊, 倒入粉料在蒸盆, 蓋布在蒸蓋下, 大火蒸 20 分, 用竹簽試熟否. 取出攤凍後才切, 刀攃些油才切, 會粘刀.
Please click here for more information on Bak Tong Gou.
Ingredients:
1. 200 ml water = 6.76 fl oz
2. 75 gram white sugar = 2.6 oz
3. 100 gram rice flour, sieved = 3.5 oz
4. 3/4 tsp dry yeast, add 1 tbsp warm water
材料:
1. 200 ml 水 = 6.76 fl oz
2. 75 克糖 = 2.6 oz
3. 100 克先濾粘米粉 = 3.5 oz
4. 3/4 茶匙乾發子
做:
pot 放入200 ml 水, 75 克糖和 100 克粘米粉拌勻.
我的爐有9 個熱度
起 初中火 (5 度) 煮 2 分不停拌勻, 2 分後改低些 ( 3 度) 煮4 分不停拌勻, 4 分後改 ( 1 度) 拌1 分, 關火. 留意會結硬塊, 離火拌鬆 (溶) 後再回已關火熱爐上拌 3 分不停拌勻, 見像杏仁糊狀態杰和拌器留痕線, 濾過一次, 沒有粒, 攤凍.
2 分後 3/4 茶匙乾發子加入 1 湯匙暖水拌勻, 蓋面 10 分鍾.
10 分後用膠板把乾發子料倒入已將近凍粉料拌勻, 放保鮮紙蓋面待發 6 小時, ( 放在溫室不要有陽光晒的地方).
如天氣冷多 1至 2 小時
6 小時後, 蒸盆放油紙和攃油底和邊, 倒入粉料在蒸盆, 蓋布在蒸蓋下, 大火蒸 20 分, 用竹簽試熟否. 取出攤凍後才切, 刀攃些油才切, 會粘刀.
Hong Kong style Swiss sauce chicken wings 瑞士雞翼
Swiss sauce chicken wings is a typical Hongkong and Guangdong dish. Although it is called swiss it actually is not related to switzerland at all. While it is unknown how the name emerged everyone knows that these wings taste great! Please enjoy.
Please click here for more information on swiss sauce chicken wings.
Ingredients:
1. 8 chicken wings, cut in pieces, wash and clean
2. 1 piece of star anise
3. 1/3 tsp Sheguan pepper. around 25 pieces
4. 2 x 4 cm long spring onion slices
5. 1 tbsp chopped ginger
6. 1/3 bar of brown sugar
( put 2. to 4. in a tea bag )
marinade:
1. 1 tbsp Rum
2. 1 tbsp light soy sauce
3. 1 tbsp dark soy sauce
4. 1 tbsp worcester sauce
5. 1 tbsp oyster sauce
6. 1/3 tsp salt
7. 150 ml water, ( mix 50 ml water with the marinade)
材料:
1. 8 只雞翼, 切 2段, 去毛和洗淨
2. 1 粒八角
3. 1/3 荼匙花椒, 大約 25 粒
4. 2 段 4 cm 長青蔥頭
5. 1 湯匙薑碎
6. 1/3 塊片糖
( 2. 至4. ) 放入茶包
調味料:
1. 1 湯匙Rum 酒
2. 1 湯匙生抽
3. 1 湯匙老抽
4. 1 湯匙 worcester sauce
5. 1 湯匙毫油 oyster sauce
6. 1/3 茶匙鹽
7. 150 ml 水( 先放 50 ml 水和調味料混合)
做:
我的電爐有 9 個不同熱度, 最高是 9 度.
沸水放入半荼匙鹽和雞翼煮滾後, 教最低 1 號火煮2 分, 關火, 焗5 分後取出, 洗淨和再看有毛否? 放濾器去水.
pan 燒, 教火5 度, 放入1 湯匙油, 1 湯匙薑碎和混合香料茶包, 放入雞翼, 中間放 1/3 塊片糖, 煎雞翼兩面淺架啡色.
倒入調味混合料, 教火3 度, 蓋面煮 3 分後, 把雞翼反身, 放入 100 ml 水煮5 分, 又把雞翼反身再煮5 分, 關火, 在熱爐上焗 10 分.
放碟, 放汁和半湯匙麻油, 放些青蔥片在面.
Please click here for more information on swiss sauce chicken wings.
Ingredients:
1. 8 chicken wings, cut in pieces, wash and clean
2. 1 piece of star anise
3. 1/3 tsp Sheguan pepper. around 25 pieces
4. 2 x 4 cm long spring onion slices
5. 1 tbsp chopped ginger
6. 1/3 bar of brown sugar
( put 2. to 4. in a tea bag )
marinade:
1. 1 tbsp Rum
2. 1 tbsp light soy sauce
3. 1 tbsp dark soy sauce
4. 1 tbsp worcester sauce
5. 1 tbsp oyster sauce
6. 1/3 tsp salt
7. 150 ml water, ( mix 50 ml water with the marinade)
材料:
1. 8 只雞翼, 切 2段, 去毛和洗淨
2. 1 粒八角
3. 1/3 荼匙花椒, 大約 25 粒
4. 2 段 4 cm 長青蔥頭
5. 1 湯匙薑碎
6. 1/3 塊片糖
( 2. 至4. ) 放入茶包
調味料:
1. 1 湯匙Rum 酒
2. 1 湯匙生抽
3. 1 湯匙老抽
4. 1 湯匙 worcester sauce
5. 1 湯匙毫油 oyster sauce
6. 1/3 茶匙鹽
7. 150 ml 水( 先放 50 ml 水和調味料混合)
做:
我的電爐有 9 個不同熱度, 最高是 9 度.
沸水放入半荼匙鹽和雞翼煮滾後, 教最低 1 號火煮2 分, 關火, 焗5 分後取出, 洗淨和再看有毛否? 放濾器去水.
pan 燒, 教火5 度, 放入1 湯匙油, 1 湯匙薑碎和混合香料茶包, 放入雞翼, 中間放 1/3 塊片糖, 煎雞翼兩面淺架啡色.
倒入調味混合料, 教火3 度, 蓋面煮 3 分後, 把雞翼反身, 放入 100 ml 水煮5 分, 又把雞翼反身再煮5 分, 關火, 在熱爐上焗 10 分.
放碟, 放汁和半湯匙麻油, 放些青蔥片在面.
Steamed Rice Noodle Rolls (Cheung Fun), 教做蒸腸粉 DIM SUM
Steamed Rice Noodle Rolls or Cheung Fun (cantonese pronounciation) is a typical Dim Sum in HongKong. They come with different fillings. I made some with dried shrimps. You can eat them steamed or fried. They are really one of the most popular dim sums and it took me quite a while to figure out how to make them. I hope you will like the video!
Please click here for more information on Cheung Fun.
Ingredients: 6 rice noodle rolls
1. 230 ml = 7.78 fl oz water
2. 70 gram = 2.47 oz sieved rice flour,
3. 1 tbsp wheat starch
4. 1 tbsp corn starch
5. 3 tbsp oil
6. 1/4 tsp salt
filling:
1. 20 gram = 3 tbsp dried shrimps. wash and cut it small
2. some spring onion, cut in slices
Sauce:
1. 2 tsp sugar
2. 4 tsp warm water
3. 4 tsp soy sauce
4. 2 tsp sesame oil
Topping: roasted sesame
材料: 6 條腸粉
1. 230 ml = 7.78 fl oz 水
2. 70 克= 2.47 oz 粘米粉, 先濾
3. 1 湯匙登面粉
4. 1 湯匙豆粉
5. 3 湯匙油
6. 1/4 茶匙鹽
餡料:
1. 20 克= 3 tbsp 乾蝦米,洗淨切細粒
2. 少許薄青蔥片
做:
放入230 ml 水在pot, 加入70 克粘米粉, 和各一湯匙登面粉, 豆粉拌勻, 不要有粉粒和粘pot 邊底, 加入1/4 荼匙鹽和 3 湯匙油,以上拌混, 蓋面要一小時休息.
蒸籠煲沸水, 先擦油在蒸盆, 每次放入粉漿前要先攪勻, 將適量粉漿加入, 大火蒸7 分齋腸.
蝦腸: 巳同樣做法攃油和加入粉漿, 蝦米粒和薄青蔥片, 大火蒸8 分. ( 大家火力, 蒸盆厚薄和粉漿多少不同, 要留意蒸時間有更改多少, 腸粉蒸熟是透明和容易卷)
煎:
燒pan 放入1 湯匙油煎腸粉熱和少許脆.
汁:
1. 二茶匙糖
2. 四茶匙暖水
3. 四茶匙生抽
4. 二茶匙麻油
以上拌勻.
炒香些芝麻放面
Please click here for more information on Cheung Fun.
Ingredients: 6 rice noodle rolls
1. 230 ml = 7.78 fl oz water
2. 70 gram = 2.47 oz sieved rice flour,
3. 1 tbsp wheat starch
4. 1 tbsp corn starch
5. 3 tbsp oil
6. 1/4 tsp salt
filling:
1. 20 gram = 3 tbsp dried shrimps. wash and cut it small
2. some spring onion, cut in slices
Sauce:
1. 2 tsp sugar
2. 4 tsp warm water
3. 4 tsp soy sauce
4. 2 tsp sesame oil
Topping: roasted sesame
材料: 6 條腸粉
1. 230 ml = 7.78 fl oz 水
2. 70 克= 2.47 oz 粘米粉, 先濾
3. 1 湯匙登面粉
4. 1 湯匙豆粉
5. 3 湯匙油
6. 1/4 茶匙鹽
餡料:
1. 20 克= 3 tbsp 乾蝦米,洗淨切細粒
2. 少許薄青蔥片
做:
放入230 ml 水在pot, 加入70 克粘米粉, 和各一湯匙登面粉, 豆粉拌勻, 不要有粉粒和粘pot 邊底, 加入1/4 荼匙鹽和 3 湯匙油,以上拌混, 蓋面要一小時休息.
蒸籠煲沸水, 先擦油在蒸盆, 每次放入粉漿前要先攪勻, 將適量粉漿加入, 大火蒸7 分齋腸.
蝦腸: 巳同樣做法攃油和加入粉漿, 蝦米粒和薄青蔥片, 大火蒸8 分. ( 大家火力, 蒸盆厚薄和粉漿多少不同, 要留意蒸時間有更改多少, 腸粉蒸熟是透明和容易卷)
煎:
燒pan 放入1 湯匙油煎腸粉熱和少許脆.
汁:
1. 二茶匙糖
2. 四茶匙暖水
3. 四茶匙生抽
4. 二茶匙麻油
以上拌勻.
炒香些芝麻放面
Cinnamon pudding rolls, 教做玉桂布甸飽
Few years ago I went to NY for a trip and in atlantic city I had cinnamon rolls... oh they were so great! After I returned back home I missed them so much so I started to figure out a recipe and added vanilla pudding to make them softer. I hope you will like them.
Please click here for more information on cinnamon rolls.
Ingredients:
Filling :
1. 1 pack vanilla pudding powder = 38 gram, 1.3 oz
2. 375 ml milk= 12.7 fl oz
3. 40 gram sugar= 1.4 oz
4. 60 gram raisins= 2.1 oz
5. 4 tbsp warm water
6. 1 tbsp sugar
7. 1/2 tbsp Rum
8. 1 tsp cinnamon powder
9. 4 tbsp brown sugar = 25 gram
Dough:
1. 250 gram sieved flour= 8.9 oz
2. 1 1/2 tsp dry yeast
3. 4 tbsp sugar = 25 gram
4. 1 pack vanilla sugar = 7 gram, 2 1/3 tsp
5. 50 ml butter, room temperature = 1. 9 oz
6. 65 ml milk= 2.2 fl oz
Preheat oven 13 mins on 100° C= 212° F then turn off, place the tray in warm oven for 45 mins.
Egg wash:
1. an egg yolk
2. 3 tsp milk
Preheat oven 10 mins on 180° C = 356° F, 4 stage, bake for 25 mins
Topping:
1. 20 gram icing sugar= 4 tbsp
2. 1 pack vanilla sugar = 7 gram, 2 1/3 tsp
3. 2 tsp hot water
材料:
餡料
1. 1包雲呢我拿布甸粉, = 38 克, 1.3 oz
2. 375 ml 奶 =12. 7 fl oz
3. 40 克糖= 1.4 oz
4. 60 克提子乾= 2..1 oz
5. 4 湯匙暖水
6. 1 湯匙糖
7. 半湯匙 rum 酒
8. 1 茶匙玉桂粉
9. 4 湯匙黃糖 = 25 克
皮料:
1. 250 克先濾麵粉,= 8.9 oz
2. 1 1/2 茶匙乾發子
3. 4 湯匙糖 = 25 克
4. 1包雲呢拿糖 = 7 克, 2 1/3 tsp
5. 50 克牛油, 室溫= 1.9 oz
6. 65 ml 奶= 2.2 fl oz
蛋液:
1. 1只蛋黃
2. 3 茶匙奶
面裝飾:
1. 20 克糖粉= 4 tbsp
2. 1 包雲呢拿糖 = 7 克, 2 1/3 tsp
3. 3 茶匙熱暖水
做:
放315 ml 奶在 pot煮加入 40 克糖, 煮將沸時教小火, 倒入( 1包布甸粉和 60 ml 奶已拌勻) 料拌混, 見起泡熟取出, 攤凍, 間中要拌勻不要起皮面, 完全凍後蓋上保鮮紙在面.
60 克提子乾加入 4 湯匙暖熱水, 1 湯匙糖和半湯匙 rum 酒勻.
做皮:
放 250 克麵粉在盆加入1 1/2 茶匙乾發子, 25克糖, 1 包雲呢拿糖拌勻, 加入( 50 克牛油和 65 ml 奶在微波爐溶), 最後加入1 只鷂旦, 以上拌勻槎成麵糰, 盆放些油把麵糰轉粘上油, 用濕布蓋面1至2 小時放暖地方待發.
2 倍大後取出壓下去空氣, 放些麵粉在桌槎幾卞, 用木棍榐成45x 30 cm 一大塊, 灘凍布甸放入用膠板鋪平, 提子乾去水, 洒在上, 25 克黃糖加入1 荼匙玉桂粉拌勻, 洒在上面把麵塊卷成長形, 先切中間, 再分切成 12 份, 放已有油紙焗盆內, 飽邊口向內, 焗時不會走出, 面蓋油紙.
先開焗爐100° C= 212° F 焗熱13 分後, 熄火, 放入焗盆45 分再待發.45 分後取出放1 只蛋黃加 3茶匙奶拌勻擦面.
先熱焗爐180° C= 356° F, 10 分, 放入焗盆在第4 層, 焗25 分. 用竹簽試焗熟否?
20 克糖粉 = 4 tbsp, 加入1 包雲呢拿糖 = 2 1/3 tsp, 和 2 荼匙熱暖水拌勻, 淋在飽面.
註: 如當天餘下的飽放打冰糰, 食前微波爐打熱, 像新鮮一樣
Please click here for more information on cinnamon rolls.
Ingredients:
Filling :
1. 1 pack vanilla pudding powder = 38 gram, 1.3 oz
2. 375 ml milk= 12.7 fl oz
3. 40 gram sugar= 1.4 oz
4. 60 gram raisins= 2.1 oz
5. 4 tbsp warm water
6. 1 tbsp sugar
7. 1/2 tbsp Rum
8. 1 tsp cinnamon powder
9. 4 tbsp brown sugar = 25 gram
Dough:
1. 250 gram sieved flour= 8.9 oz
2. 1 1/2 tsp dry yeast
3. 4 tbsp sugar = 25 gram
4. 1 pack vanilla sugar = 7 gram, 2 1/3 tsp
5. 50 ml butter, room temperature = 1. 9 oz
6. 65 ml milk= 2.2 fl oz
Preheat oven 13 mins on 100° C= 212° F then turn off, place the tray in warm oven for 45 mins.
Egg wash:
1. an egg yolk
2. 3 tsp milk
Preheat oven 10 mins on 180° C = 356° F, 4 stage, bake for 25 mins
Topping:
1. 20 gram icing sugar= 4 tbsp
2. 1 pack vanilla sugar = 7 gram, 2 1/3 tsp
3. 2 tsp hot water
材料:
餡料
1. 1包雲呢我拿布甸粉, = 38 克, 1.3 oz
2. 375 ml 奶 =12. 7 fl oz
3. 40 克糖= 1.4 oz
4. 60 克提子乾= 2..1 oz
5. 4 湯匙暖水
6. 1 湯匙糖
7. 半湯匙 rum 酒
8. 1 茶匙玉桂粉
9. 4 湯匙黃糖 = 25 克
皮料:
1. 250 克先濾麵粉,= 8.9 oz
2. 1 1/2 茶匙乾發子
3. 4 湯匙糖 = 25 克
4. 1包雲呢拿糖 = 7 克, 2 1/3 tsp
5. 50 克牛油, 室溫= 1.9 oz
6. 65 ml 奶= 2.2 fl oz
蛋液:
1. 1只蛋黃
2. 3 茶匙奶
面裝飾:
1. 20 克糖粉= 4 tbsp
2. 1 包雲呢拿糖 = 7 克, 2 1/3 tsp
3. 3 茶匙熱暖水
做:
放315 ml 奶在 pot煮加入 40 克糖, 煮將沸時教小火, 倒入( 1包布甸粉和 60 ml 奶已拌勻) 料拌混, 見起泡熟取出, 攤凍, 間中要拌勻不要起皮面, 完全凍後蓋上保鮮紙在面.
60 克提子乾加入 4 湯匙暖熱水, 1 湯匙糖和半湯匙 rum 酒勻.
做皮:
放 250 克麵粉在盆加入1 1/2 茶匙乾發子, 25克糖, 1 包雲呢拿糖拌勻, 加入( 50 克牛油和 65 ml 奶在微波爐溶), 最後加入1 只鷂旦, 以上拌勻槎成麵糰, 盆放些油把麵糰轉粘上油, 用濕布蓋面1至2 小時放暖地方待發.
2 倍大後取出壓下去空氣, 放些麵粉在桌槎幾卞, 用木棍榐成45x 30 cm 一大塊, 灘凍布甸放入用膠板鋪平, 提子乾去水, 洒在上, 25 克黃糖加入1 荼匙玉桂粉拌勻, 洒在上面把麵塊卷成長形, 先切中間, 再分切成 12 份, 放已有油紙焗盆內, 飽邊口向內, 焗時不會走出, 面蓋油紙.
先開焗爐100° C= 212° F 焗熱13 分後, 熄火, 放入焗盆45 分再待發.45 分後取出放1 只蛋黃加 3茶匙奶拌勻擦面.
先熱焗爐180° C= 356° F, 10 分, 放入焗盆在第4 層, 焗25 分. 用竹簽試焗熟否?
20 克糖粉 = 4 tbsp, 加入1 包雲呢拿糖 = 2 1/3 tsp, 和 2 荼匙熱暖水拌勻, 淋在飽面.
註: 如當天餘下的飽放打冰糰, 食前微波爐打熱, 像新鮮一樣
Veal Schnitzel 炸小牛仔肉片排
One of the dishes Germany is famous for is Schnitzel and in fact it really is one of the most popular dishes in here. I had been asked several times to make a video on this dish and here it is. I hope you enjoy!
Please click here for more information on schnitzel.
Ingredients:
1. veal or pork
2. 1/2 tsp salt
3. a pinch of pepper
4. flour
5. an egg, 1 tbsp milk
6. breadcrumbs
Sauce:
1. oil
2. diced onion, chopped garlic
3. sliced mushrooms
4. 150 ml = 5 fl oz fresh cream
5. 3 tsp meat sauce powder
6. 1/2 tsp salt
Serve with potato salad, rice, noodles, bread or french fries as you like
材料:
一塊小牛仔肉片排, 可以用豬排
做法:
一張大保鮮紙摺成2 層放小牛仔肉片排在中間, 用鎚由肉中間開始向外去, 兩面要鎚薄些, 不要鎚破.
調味:
1. 半茶匙鹽
2. 少許胡椒粉
炸科:
1. 一些麵粉
2. 一只旦加入一湯匙奶拌勻
3. 一些麵飽糠
把肉先放在麵粉內粘滿整塊後, 放入旦料粘全塊, 最後放在麵飽糠內粘全部.
做法:
pan 放油燒熱, 最好油能蓋肉面, 中火炸3至4分炸完一面才反去另一面炸到黃金啡色
取出放架去油. 食時跟檸檬片
以上是維也納炸小牛仔肉片排做法.
我喜歡食時踉獵人汁, 可以踉如薯仔沙律, 炸薯條, 飯, 麵條, 麵飽或其它等
獵人汁: ( 可跟任何肉類)
做法:
放一湯匙油在pot, 加些洋蔥和蒜頭碎, 一些毛茹, 150 ml = 5 fl oz 忌廉, 3 茶匙肉汁粉和半荼匙鹽煮沸.
Please click here for more information on schnitzel.
Ingredients:
1. veal or pork
2. 1/2 tsp salt
3. a pinch of pepper
4. flour
5. an egg, 1 tbsp milk
6. breadcrumbs
Sauce:
1. oil
2. diced onion, chopped garlic
3. sliced mushrooms
4. 150 ml = 5 fl oz fresh cream
5. 3 tsp meat sauce powder
6. 1/2 tsp salt
Serve with potato salad, rice, noodles, bread or french fries as you like
材料:
一塊小牛仔肉片排, 可以用豬排
做法:
一張大保鮮紙摺成2 層放小牛仔肉片排在中間, 用鎚由肉中間開始向外去, 兩面要鎚薄些, 不要鎚破.
調味:
1. 半茶匙鹽
2. 少許胡椒粉
炸科:
1. 一些麵粉
2. 一只旦加入一湯匙奶拌勻
3. 一些麵飽糠
把肉先放在麵粉內粘滿整塊後, 放入旦料粘全塊, 最後放在麵飽糠內粘全部.
做法:
pan 放油燒熱, 最好油能蓋肉面, 中火炸3至4分炸完一面才反去另一面炸到黃金啡色
取出放架去油. 食時跟檸檬片
以上是維也納炸小牛仔肉片排做法.
我喜歡食時踉獵人汁, 可以踉如薯仔沙律, 炸薯條, 飯, 麵條, 麵飽或其它等
獵人汁: ( 可跟任何肉類)
做法:
放一湯匙油在pot, 加些洋蔥和蒜頭碎, 一些毛茹, 150 ml = 5 fl oz 忌廉, 3 茶匙肉汁粉和半荼匙鹽煮沸.
Cantonese steamed sponge cake (Ma Lai Go) 馬拉糕 DIM SUM
Ma Lai Go is a steamed chinese cake that is popular in south east asia. It is a sponge cake made with eggs and brown sugar. It is a dim sum, very soft but not too sweet. The name means Malay Cake which makes it seem like it originates in Malaysia but it is very commom in cantonese Dim Sum culture.
Please click here for more information on Ma Lai Go.
Ingredients:
1. 2 eggs
2. 120 gram = 4.23 oz fine brown sugar
3. 10 gram = 1 1/ 2 tbsp vanilla pudding powder, or custard powder
4. 100 gram= 3.5 oz flour
5. 50 ml= 1.7 fl oz milk
6. 3 tsp baking powder
7. 4 tsp carbonated water
8. 1/2 tsp vanilla extract
9. 50 gram= 1.76 fl oz butter, melted in microwave
材料:
1. 2 只鷂旦
2. 120 克= 4.23 oz 黃糖, 最好用幼細, 容易溶
3. 10 克= 1 1/2 tbsp 雲呢拿布甸粉, 正式用吉士粉
4. 100 克= 3.5 oz 麵粉
5. 50 ml = 1.7 fl oz 鮮奶
6. 3 茶匙發粉
7. 4 茶匙有汽礦泉水
8. 半茶匙雲呢拿香液
9. 50 克= 1.76 fl oz 牛油, 微波爐溶
做法:
2 只旦用電機最高打3 分鍾後, 加入120 克黃糖, 用湯匙每次一湯匙加入打勻, 大約5 分後全部巳加入, 再打多3 分, ( 全程8 分要黃糖溶.)
10 克雲呢拿布甸粉加入100 克麵粉濾過後, 加入旦料用膠板輕力打圓形方向轉30 次後, 再加入50 ml 鮮奶, 做剛才動作打圓形20 次, 要看沒有粒, 蓋保鮮紙休息2 小時.
先蒸籠水煲滾
4 茶匙有汽礦泉水 加入3 茶匙發粉內拌勻, 倒入粉料內, 用膠板輕力打圓形方向轉6 -7次後, 加入半荼匙雲呢拿香液和 50 克牛油, 微波爐溶, 用膠板輕力打圓形方向轉10 次.
倒入已放油紙的蒸器上.
蒸籠蓋放布隔著, 因有倒汗水令糕面濕和不好食.
大火蒸30 分後用竹簽捶入, 抽出乾淨就可以, 取出放架攤凍後切
Please click here for more information on Ma Lai Go.
Ingredients:
1. 2 eggs
2. 120 gram = 4.23 oz fine brown sugar
3. 10 gram = 1 1/ 2 tbsp vanilla pudding powder, or custard powder
4. 100 gram= 3.5 oz flour
5. 50 ml= 1.7 fl oz milk
6. 3 tsp baking powder
7. 4 tsp carbonated water
8. 1/2 tsp vanilla extract
9. 50 gram= 1.76 fl oz butter, melted in microwave
材料:
1. 2 只鷂旦
2. 120 克= 4.23 oz 黃糖, 最好用幼細, 容易溶
3. 10 克= 1 1/2 tbsp 雲呢拿布甸粉, 正式用吉士粉
4. 100 克= 3.5 oz 麵粉
5. 50 ml = 1.7 fl oz 鮮奶
6. 3 茶匙發粉
7. 4 茶匙有汽礦泉水
8. 半茶匙雲呢拿香液
9. 50 克= 1.76 fl oz 牛油, 微波爐溶
做法:
2 只旦用電機最高打3 分鍾後, 加入120 克黃糖, 用湯匙每次一湯匙加入打勻, 大約5 分後全部巳加入, 再打多3 分, ( 全程8 分要黃糖溶.)
10 克雲呢拿布甸粉加入100 克麵粉濾過後, 加入旦料用膠板輕力打圓形方向轉30 次後, 再加入50 ml 鮮奶, 做剛才動作打圓形20 次, 要看沒有粒, 蓋保鮮紙休息2 小時.
先蒸籠水煲滾
4 茶匙有汽礦泉水 加入3 茶匙發粉內拌勻, 倒入粉料內, 用膠板輕力打圓形方向轉6 -7次後, 加入半荼匙雲呢拿香液和 50 克牛油, 微波爐溶, 用膠板輕力打圓形方向轉10 次.
倒入已放油紙的蒸器上.
蒸籠蓋放布隔著, 因有倒汗水令糕面濕和不好食.
大火蒸30 分後用竹簽捶入, 抽出乾淨就可以, 取出放架攤凍後切
Mini Egg Tart, 教做香港迷你蛋撻 DIM SUM
Egg Tarts are a typical pastry from Hongkong. You can find them in all chinese bakerys at any corner and also everywhere in the world with cantonese population. This baked sweet consists of a baked pastry crust and an egg custard filling. They are easy to make... actually the hardest part is to get the right moulds. So here is my video teaching how to make them. Please enjoy!
Please click here for more information on Egg Tarts.
20 mini egg tarts
Ingredients:
1. 65 gram= 2.3 oz sieved flour
2. 18 gram = 3 1/2 tbsp icing sugar
3. 35 gram = 1.23 oz butter
4. 1 beaten egg
Filling:
1. 50 ml = 1.7 fl oz warm water
2. 40 gram = 8 tbsp icing sugar
3. 50 ml = 1.7 fl oz milk
4. 1 egg
oven :
Preheat oven for 10 min at 160° C= 320° F, middle stage, bake for 27 min.
做皮材料: 20 個蛋撻
1. 65 克= 2.3 oz 先濾麵粉
2. 18 克= 3 1/2 tbsp 糖粉
3. 35 克= 1.23 oz 牛油, 室溫
4. 1 只鷂旦, 打勻後, 加入2 湯匙旦液
以上做大盆槎成麵糰, 如還乾可加些旦液 用保鮮紙包箸, 放雪櫃15 分.
餡:
1. 50 ml = 1.7 fl oz 暖水
2. 40 gram= 8 tbsp 糖粉
3. 50 ml= 1.7 fl oz 暖奶
4. 1 只鷂旦
暖水和糖粉混含溶後, 攤凍. 加入50 ml= 1.7 fl oz 牛奶, 一只鷂旦和加上做皮餘下的旦液, 打起泡後, 濾出雜物
做:
桌上放些麵粉,把麵糰分2 份,把麵糰弄成長腸,, 再分2 份, 每份切5 小段, 用手轉圓形, 放麵糰入模前, 我先攃些牛油在模內, 用兩只指頭壓薄, 底要簿些, 旁出多餘的麵糰不要, 用叉刺3 至4 下, 倒入旦液餡8 成滿.
先熱焗爐160° C= 320° F, 10 分, 放焗盆在中間層, 焗27分.
Please click here for more information on Egg Tarts.
20 mini egg tarts
Ingredients:
1. 65 gram= 2.3 oz sieved flour
2. 18 gram = 3 1/2 tbsp icing sugar
3. 35 gram = 1.23 oz butter
4. 1 beaten egg
Filling:
1. 50 ml = 1.7 fl oz warm water
2. 40 gram = 8 tbsp icing sugar
3. 50 ml = 1.7 fl oz milk
4. 1 egg
oven :
Preheat oven for 10 min at 160° C= 320° F, middle stage, bake for 27 min.
做皮材料: 20 個蛋撻
1. 65 克= 2.3 oz 先濾麵粉
2. 18 克= 3 1/2 tbsp 糖粉
3. 35 克= 1.23 oz 牛油, 室溫
4. 1 只鷂旦, 打勻後, 加入2 湯匙旦液
以上做大盆槎成麵糰, 如還乾可加些旦液 用保鮮紙包箸, 放雪櫃15 分.
餡:
1. 50 ml = 1.7 fl oz 暖水
2. 40 gram= 8 tbsp 糖粉
3. 50 ml= 1.7 fl oz 暖奶
4. 1 只鷂旦
暖水和糖粉混含溶後, 攤凍. 加入50 ml= 1.7 fl oz 牛奶, 一只鷂旦和加上做皮餘下的旦液, 打起泡後, 濾出雜物
做:
桌上放些麵粉,把麵糰分2 份,把麵糰弄成長腸,, 再分2 份, 每份切5 小段, 用手轉圓形, 放麵糰入模前, 我先攃些牛油在模內, 用兩只指頭壓薄, 底要簿些, 旁出多餘的麵糰不要, 用叉刺3 至4 下, 倒入旦液餡8 成滿.
先熱焗爐160° C= 320° F, 10 分, 放焗盆在中間層, 焗27分.
Green Onion Pancake. 教做蔥油餅
Green Onion Pancakes originate in the chinese culture and are actually flatbreads. You can find them anywhere with chinese population and they are also avaiable frozen in supermarkets... but honestly nothing beats the fresh homemade ones. That's why I made a vidoe teaching how to make these. I hope it helps you cook it at home.
Please click here for more information on Freen Onion Pancakes.
Ingredients
11 pancakes
1. 225 gram = 8 oz sieved flour
2. 150 ml = 5 fl oz warm water
put flour into bowl add 100 ml warm water, stir it and add the rest of warm water, if it is still dry add some more water. cover up with plate and let it rest for 10 minutes
Filling:
1. 2 spring onions, cut in slices
2. some oil
3. some salt
皮材料: 11 個
1. 225 克= 8 oz 先濾麵粉
2. 150 ml = 5 fl oz 暖水
大盆放225 克麵粉, 先倒大半杯水拌勻, 隨少再加入餘下暖水拌勻, 如還乾再加多些水,用手楺 麵糰不黏手, 槎成麵糰, 用碟蓋面, 休息10 分
餡:
1: 2 條青蔥切簿粒
2. 一些菜油
3. 一些鹽
做:
1. 桌上放些麵粉, 把麵糰榐成簿大塊, 放些油在麵塊上, 攃勻油全面後, 洒些鹽又擦勻和放入蔥簿片, 卷起成長條形.
2. 長條麵皮上和下捏緊, 扭下分成小份, 直立上下壓扁, 用木棍榐簿.
3. 另一做法差不多, 祇是皮小圓形, 打圓蛇形.
以上兩鍾法, 容易拿箸食.
pan 細火, 放2 tbsp 油, 放入蔥餅煎到兩邊金黃脆, 間中把蔥餅反身和壓扁.
Please click here for more information on Freen Onion Pancakes.
Ingredients
11 pancakes
1. 225 gram = 8 oz sieved flour
2. 150 ml = 5 fl oz warm water
put flour into bowl add 100 ml warm water, stir it and add the rest of warm water, if it is still dry add some more water. cover up with plate and let it rest for 10 minutes
Filling:
1. 2 spring onions, cut in slices
2. some oil
3. some salt
皮材料: 11 個
1. 225 克= 8 oz 先濾麵粉
2. 150 ml = 5 fl oz 暖水
大盆放225 克麵粉, 先倒大半杯水拌勻, 隨少再加入餘下暖水拌勻, 如還乾再加多些水,用手楺 麵糰不黏手, 槎成麵糰, 用碟蓋面, 休息10 分
餡:
1: 2 條青蔥切簿粒
2. 一些菜油
3. 一些鹽
做:
1. 桌上放些麵粉, 把麵糰榐成簿大塊, 放些油在麵塊上, 攃勻油全面後, 洒些鹽又擦勻和放入蔥簿片, 卷起成長條形.
2. 長條麵皮上和下捏緊, 扭下分成小份, 直立上下壓扁, 用木棍榐簿.
3. 另一做法差不多, 祇是皮小圓形, 打圓蛇形.
以上兩鍾法, 容易拿箸食.
pan 細火, 放2 tbsp 油, 放入蔥餅煎到兩邊金黃脆, 間中把蔥餅反身和壓扁.
Fried dumplings, pot stickers, yaki gyoza , 教做三鮮鍋貼
Fried dumplings also known as pot stickers or Yaki Gyoza in Japan are popular and famous all over the world. Nearly anyone knows them or has tried them before. But what hardly anyone knows is how easy they can be made at home. In this video I explain how to make fried dumplings. I hope you all will enjoy it.
Please click here for more information on pot stickers.
Ingredients:
wrapping: 50 - 55 pot stickers
300 gram= 10.58 oz sieved flour
200 ml= 6.76 fl oz warm water
put flour into bowl add 150 ml = 5 fl oz warm water, stir it and add the rest of warm water, if it is still dry add some more water. cover up with plate and let it rest for 10 minutes.
filling A : Minced pork
1. 400 gram = 14.11 oz minced pork
2. 2 1/2 tsp chicken essence
3. 2 tsp soy sauce
4. 1/3 tsp sugar
5.1 tsp salt
6.1/3 tsp pepper
7. 2 tsp rum
8. 4 tsp water
9. 2 tsp chopped ginger
10. 1 tsp corn flour
11. 3 tsp sesame oil
my suggestion : you can combine with beef, lamb or mix vegetable
filling B
160 gram = 5.64 oz shrimps, washed and drained, cut into 3 pieces
1. 1/3 sugar
2. 1 tsp salt
3. 1 tsp rum
4. 2/3 tsp cor flour
filling C
60 gram= 2.12 oz yellow garlic chives,washed, add 1/4 tsp sugar
sauce/ dip:
1 tsp chopped garlic, pinch of sugar, 2 tsp soy sauce, 1 tsp sesame oil
皮材料: 50 -55 個鍋貼
1. 300 克= 10.58 oz 先濾麵粉
2. 200 ml= 6.76 fl oz 暖水
大盆放300 克麵粉, 先倒大半杯水拌勻, 隨少再加入餘下暖水拌勻, 如還乾再加多些水,用手楺 麵糰不黏手, 槎成麵糰, 用碟蓋面, 休息10 分
餡 A:
400 克= 14.11 oz 豬肉碎
調味:
1. 2 1/2 tsp 鷂精
2. 3 tsp 醬油
3. 1/3 tsp 糖
4. 11/2 tsp.鹽
5. 1/3 tsp 胡椒粉
6. 2 tsp rum 酒
7. 4 tsp 水
8. 2 tsp 薑蓉
以上拌勻, 再加入
9. 1 tsp 豆粉
10. 3 tsp 麻油
餡: 可用牛肉,羊肉或什菜素餃
餡 B:
160 克= 5.64 oz 蝦,洗淨, 去水切一開三
調味:
1. 1/3 tsp 糖
2. 1 tsp 鹽
3. 1 tsp rum 酒
4. 2/3 tsp 豆粉
以上拌勻
餡 C:
60 克= 2.12 oz 韭黃, 洗淨, 切細粒
加入 1/4 tsp 糖拌勻後, 加入豬肉碎拌槎
包餃子:
1.桌上放粉麵糰取出槎光滑,楺成長條狀,用手指拆分開,放些麵粉,將洗麻雀一樣轉圓形,手壓麵糰用桿成薄片
2.薄麵塊放手,用茶匙取餡放中間,另外只手兩指合
Pan 暖, 放1 湯匙油, 放餃子排行, 教細火煎5 分, 輕力移勳pan 令油周圍有, 5 分後倒入100 ml= 3.4 fl oz 水, 教大些火, 煮6至7 分見水已少, 拿起蓋, 教細火煎多1 至 2 分. 完成.
旁踉調味:
1 tsp 蒜蓉, 少許糖, 2 tsp 醬油, 1 tsp 麻油
Please click here for more information on pot stickers.
Ingredients:
wrapping: 50 - 55 pot stickers
300 gram= 10.58 oz sieved flour
200 ml= 6.76 fl oz warm water
put flour into bowl add 150 ml = 5 fl oz warm water, stir it and add the rest of warm water, if it is still dry add some more water. cover up with plate and let it rest for 10 minutes.
filling A : Minced pork
1. 400 gram = 14.11 oz minced pork
2. 2 1/2 tsp chicken essence
3. 2 tsp soy sauce
4. 1/3 tsp sugar
5.1 tsp salt
6.1/3 tsp pepper
7. 2 tsp rum
8. 4 tsp water
9. 2 tsp chopped ginger
10. 1 tsp corn flour
11. 3 tsp sesame oil
my suggestion : you can combine with beef, lamb or mix vegetable
filling B
160 gram = 5.64 oz shrimps, washed and drained, cut into 3 pieces
1. 1/3 sugar
2. 1 tsp salt
3. 1 tsp rum
4. 2/3 tsp cor flour
filling C
60 gram= 2.12 oz yellow garlic chives,washed, add 1/4 tsp sugar
sauce/ dip:
1 tsp chopped garlic, pinch of sugar, 2 tsp soy sauce, 1 tsp sesame oil
皮材料: 50 -55 個鍋貼
1. 300 克= 10.58 oz 先濾麵粉
2. 200 ml= 6.76 fl oz 暖水
大盆放300 克麵粉, 先倒大半杯水拌勻, 隨少再加入餘下暖水拌勻, 如還乾再加多些水,用手楺 麵糰不黏手, 槎成麵糰, 用碟蓋面, 休息10 分
餡 A:
400 克= 14.11 oz 豬肉碎
調味:
1. 2 1/2 tsp 鷂精
2. 3 tsp 醬油
3. 1/3 tsp 糖
4. 11/2 tsp.鹽
5. 1/3 tsp 胡椒粉
6. 2 tsp rum 酒
7. 4 tsp 水
8. 2 tsp 薑蓉
以上拌勻, 再加入
9. 1 tsp 豆粉
10. 3 tsp 麻油
餡: 可用牛肉,羊肉或什菜素餃
餡 B:
160 克= 5.64 oz 蝦,洗淨, 去水切一開三
調味:
1. 1/3 tsp 糖
2. 1 tsp 鹽
3. 1 tsp rum 酒
4. 2/3 tsp 豆粉
以上拌勻
餡 C:
60 克= 2.12 oz 韭黃, 洗淨, 切細粒
加入 1/4 tsp 糖拌勻後, 加入豬肉碎拌槎
包餃子:
1.桌上放粉麵糰取出槎光滑,楺成長條狀,用手指拆分開,放些麵粉,將洗麻雀一樣轉圓形,手壓麵糰用桿成薄片
2.薄麵塊放手,用茶匙取餡放中間,另外只手兩指合
Pan 暖, 放1 湯匙油, 放餃子排行, 教細火煎5 分, 輕力移勳pan 令油周圍有, 5 分後倒入100 ml= 3.4 fl oz 水, 教大些火, 煮6至7 分見水已少, 拿起蓋, 教細火煎多1 至 2 分. 完成.
旁踉調味:
1 tsp 蒜蓉, 少許糖, 2 tsp 醬油, 1 tsp 麻油
Chinese New Year Cake (Lin Gou) 教做揶汁糕和年糕
As the name says New Year Cake or Lin Gou (cantonese pronounciation) is especially prepared for chinese new year. In this video I teach to make cantonese Lin Gou which is made of glutinous rice flour, rice flour and brown sugar. I also teach a white version where I use coconut milk. I hope this video will help you to have a wonderful chinese new year with the ones you love!
Please click here for more information on Chinese New Year Cake.
Coconut flavour cake
Ingredients:
1. 200 gram= 7 oz glutinous rice flour, sieved
2. 50 gram = 1.76 oz rice flour, sieved
3. 150 gram= 5.2 oz white sugar
4. 150 ml= 5 fl oz water
5. 85 ml = 2.87 fl oz coconut cream.
6. 1 jujube, washed
chinese new year cake
Ingredients:
1. 200 gram = 7 oz glutinous rice flour, sieved
2. 50 gram= 1.76 oz rice flour, sieved
3. 2 bars of brown sugar118 gram= 4.2 oz
4. 210 ml = 7.1 fl oz water.
5. 1 jujube, washed
For frying:
1 egg
揶汁糕
材料:
1. 200 克= 7 oz 先濾糯米粉
2. 50 克= 1.76 oz 先濾粘米粉
3. 150 克= 5.2 oz 白砂糖
4. 150 ml= 5 fl oz 水
5. 85 ml= 2.87 fl oz 揶水忌廉
6. 一粒紅棗, 洗淨
做:
煮150 克糖和150 ml 水, 糖溶拌勻, 攤凍.
放200 克糯米粉在大盆內, 加入50 克粘米粉混合, 倒入85 ml 椰水忌廉和巳攤凍糖水, 隨少加入拌勻, 我用筷子, 要杰的狀態, 如還乾, 可加少許椰水忌廉.
倒入巳放油紙和擦些油的蒸盆.
年糕:
材料:
1. 200 克= 7 oz 先濾糯米粉
2. 50 克= 1.76 oz 先濾粘米粉
3. 2 塊冰片糖118 gram= 4.2 oz
4. 一粒紅棗, 洗淨
5. 210 ml 水
做:
煮210 ml = 7.1 fl oz 水, 放入2 塊冰片糖煮溶, 拌勻, 攤凍.
放200 克糯米粉和50 克粘米粉混合, 倒入巳攤凍糖水, 隨少加入拌勻, 我用筷子, 要杰的狀態, 如還乾, 可加少許水,
倒入巳放油紙和擦些油的蒸盆.
大火蒸10 分後, 放紅棗在中間,繼續蒸多40 分, 全程是50 分左右, 用竹簽試, 抽出乾淨, 就可以, 攤凍1 小時後,, 取出放架上再繼續攤凍. 切片
熱pan, 放2 湯匙油, 放入巳切糕片煎兩邊脆, 取出.
一只鷂蛋打勻, 放脆糕片浸入兩邊, 放回pan 內煎熟旦液, 完成
Please click here for more information on Chinese New Year Cake.
Coconut flavour cake
Ingredients:
1. 200 gram= 7 oz glutinous rice flour, sieved
2. 50 gram = 1.76 oz rice flour, sieved
3. 150 gram= 5.2 oz white sugar
4. 150 ml= 5 fl oz water
5. 85 ml = 2.87 fl oz coconut cream.
6. 1 jujube, washed
chinese new year cake
Ingredients:
1. 200 gram = 7 oz glutinous rice flour, sieved
2. 50 gram= 1.76 oz rice flour, sieved
3. 2 bars of brown sugar118 gram= 4.2 oz
4. 210 ml = 7.1 fl oz water.
5. 1 jujube, washed
For frying:
1 egg
揶汁糕
材料:
1. 200 克= 7 oz 先濾糯米粉
2. 50 克= 1.76 oz 先濾粘米粉
3. 150 克= 5.2 oz 白砂糖
4. 150 ml= 5 fl oz 水
5. 85 ml= 2.87 fl oz 揶水忌廉
6. 一粒紅棗, 洗淨
做:
煮150 克糖和150 ml 水, 糖溶拌勻, 攤凍.
放200 克糯米粉在大盆內, 加入50 克粘米粉混合, 倒入85 ml 椰水忌廉和巳攤凍糖水, 隨少加入拌勻, 我用筷子, 要杰的狀態, 如還乾, 可加少許椰水忌廉.
倒入巳放油紙和擦些油的蒸盆.
年糕:
材料:
1. 200 克= 7 oz 先濾糯米粉
2. 50 克= 1.76 oz 先濾粘米粉
3. 2 塊冰片糖118 gram= 4.2 oz
4. 一粒紅棗, 洗淨
5. 210 ml 水
做:
煮210 ml = 7.1 fl oz 水, 放入2 塊冰片糖煮溶, 拌勻, 攤凍.
放200 克糯米粉和50 克粘米粉混合, 倒入巳攤凍糖水, 隨少加入拌勻, 我用筷子, 要杰的狀態, 如還乾, 可加少許水,
倒入巳放油紙和擦些油的蒸盆.
大火蒸10 分後, 放紅棗在中間,繼續蒸多40 分, 全程是50 分左右, 用竹簽試, 抽出乾淨, 就可以, 攤凍1 小時後,, 取出放架上再繼續攤凍. 切片
熱pan, 放2 湯匙油, 放入巳切糕片煎兩邊脆, 取出.
一只鷂蛋打勻, 放脆糕片浸入兩邊, 放回pan 內煎熟旦液, 完成
Steamed Turnip Cake (Lo Bak Gou), 教做蘿蔔糕 DIM SUM
Lo Bak Gou is the cantonese pronounciation for steamed turnip cake. It is a popular Dim Sum in HongKong and everywhere all over the world fpr chinese people. A While ago I made a video explaining how to cook this dish at home. I hope it helps you to make this wonderful dish for yourself and the ones you love.
Please click here for general information on turnip cake.
Ingredients:
1. 1000 gram = 35 oz turnip, peel off the skin and shred it
1. 1 tsp chopped ginger
Batter:
1. 200 gram= 7 oz rice flour
2. 25 gram= 5 tsp corn starch
3. 250 ml = 6.76 fl oz water
Filling:
1. 50 gram = 1.76 oz dry shrimps, wash and cut it small
2. 4 chinese sausages, cut in small dices
3. 18 medium size chinese mushrooms, wash and soak in hot water for 30 min, cut in small dices
4. 5 dry scallops, wash and soak in hot water for 30 min, tear it in small pieces
5. 2 long spring onions, cut it small
Seasoning:
1. 1 1/2 tsp sugar
2. 2 1/2 tsp salt
3. 2 1/2 tsp chicken essence
4. 1/2 tsp pepper
sauce:
1 tsp soy sauce and some sweet chilli sauce
材料:
1. 1000 克= 35 oz 蘿蔔去皮, 刨絲
2. 1 茶匙薑蓉
粉獻料:
1. 200 克= 7 oz 粘米粉
2. 25 克= 5 tsp 栗粉, 對不起在片中我說蜀粉是錯的, 請原諒
3. 250 ml = 6.76 fl oz 水.
餡:
1. 50 克蝦米, 洗淨, 去水, 再切粒
2. 4 條臘腸, 一絛切分4 條, 再切粒
3. 18 個,(中), 冬姑, 洗淨, 放些水浸軟, 切粒
4. 5 粒 搖柱,洗淨, 放些水浸軟, 撕絲
5. 2 條青蔥, 切粒
調味:
1. 一茶匙半糖
2. 二茶匙半鹽
3. 二茶匙半鷂粉
4. 半茶匙胡椒粉
做:
熱pan 放2 湯匙菜油, 放入蝦米粒, 臘腸粒, 冬姑粒和搖柱絲, 炒到有香味, 取出.
pan 再放2 湯匙菜油, 放入蘿蔔絲炒6 分, 中間放入薑蓉, 糖, 鹽, 鷂粉和胡椒粉炒勻,200 克 粘米粉和25 克栗粉混合, 加浸軟冬姑和搖柱水250 ml, 隨少加入拌勻, 倒入pan內, 教細火慢火, 炒乾些成糊狀, 加入青蔥粒,和其它巳炒的四分之三餡, 炒至乾水, 離pan.
蒸盆放油紙, 放入一湯匙半菜油擦全盤, 倒入蘿蔔混合料, 鋪平面, 放入餘下餡在半面, 另外半面用來煎, 有餡在面容易焦和餡散.
水沸, 大火蒸大約一小時至一小時半, 因大家爐不同, 蒸後一小時, 用竹簽捶入, 抽出乾淨, 就可以. 攤凍切片.
熱pan 放2 湯匙油, 中大火煎兩邊淺啡和香.
旁跟, 少許醬油和棘甜醬.
Please click here for general information on turnip cake.
Ingredients:
1. 1000 gram = 35 oz turnip, peel off the skin and shred it
1. 1 tsp chopped ginger
Batter:
1. 200 gram= 7 oz rice flour
2. 25 gram= 5 tsp corn starch
3. 250 ml = 6.76 fl oz water
Filling:
1. 50 gram = 1.76 oz dry shrimps, wash and cut it small
2. 4 chinese sausages, cut in small dices
3. 18 medium size chinese mushrooms, wash and soak in hot water for 30 min, cut in small dices
4. 5 dry scallops, wash and soak in hot water for 30 min, tear it in small pieces
5. 2 long spring onions, cut it small
Seasoning:
1. 1 1/2 tsp sugar
2. 2 1/2 tsp salt
3. 2 1/2 tsp chicken essence
4. 1/2 tsp pepper
sauce:
1 tsp soy sauce and some sweet chilli sauce
材料:
1. 1000 克= 35 oz 蘿蔔去皮, 刨絲
2. 1 茶匙薑蓉
粉獻料:
1. 200 克= 7 oz 粘米粉
2. 25 克= 5 tsp 栗粉, 對不起在片中我說蜀粉是錯的, 請原諒
3. 250 ml = 6.76 fl oz 水.
餡:
1. 50 克蝦米, 洗淨, 去水, 再切粒
2. 4 條臘腸, 一絛切分4 條, 再切粒
3. 18 個,(中), 冬姑, 洗淨, 放些水浸軟, 切粒
4. 5 粒 搖柱,洗淨, 放些水浸軟, 撕絲
5. 2 條青蔥, 切粒
調味:
1. 一茶匙半糖
2. 二茶匙半鹽
3. 二茶匙半鷂粉
4. 半茶匙胡椒粉
做:
熱pan 放2 湯匙菜油, 放入蝦米粒, 臘腸粒, 冬姑粒和搖柱絲, 炒到有香味, 取出.
pan 再放2 湯匙菜油, 放入蘿蔔絲炒6 分, 中間放入薑蓉, 糖, 鹽, 鷂粉和胡椒粉炒勻,200 克 粘米粉和25 克栗粉混合, 加浸軟冬姑和搖柱水250 ml, 隨少加入拌勻, 倒入pan內, 教細火慢火, 炒乾些成糊狀, 加入青蔥粒,和其它巳炒的四分之三餡, 炒至乾水, 離pan.
蒸盆放油紙, 放入一湯匙半菜油擦全盤, 倒入蘿蔔混合料, 鋪平面, 放入餘下餡在半面, 另外半面用來煎, 有餡在面容易焦和餡散.
水沸, 大火蒸大約一小時至一小時半, 因大家爐不同, 蒸後一小時, 用竹簽捶入, 抽出乾淨, 就可以. 攤凍切片.
熱pan 放2 湯匙油, 中大火煎兩邊淺啡和香.
旁跟, 少許醬油和棘甜醬.
Subscribe to:
Posts (Atom)