明厨料理 XiaoMing's Kitchen

肥肉焖酸菜 Pickle Mustard with Fatty Pork

2011-06-10T20:35:00.000-07:00

材料：

酸菜 - 2公斤（切细条，泡清水30分钟，沥干备用）
烧肉 - 500克（切块）
蒜头 - 5 个（不用去皮，洗净备用）
番茄 - 5个（洗净，切半）
阿叁片 - 4-5片
小辣椒 - 4-5条（洗净即可，不用切）
鸡汤 - 1.5公升

做法：

将所有材料一起放进汤锅里头用大火煮滚。
然后转小火继续焖至酸菜软即可。
可按照个人口味加入少许味精和糖。

韭黄猪脚焖伊府面 Stir Fry Pork Leg's Noodle

2011-05-18T19:37:00.000-07:00

韭黄猪脚焖伊府面

Stir Fry Pork Leg's Noodle

在 2011年，母亲节为家里所有的母亲献上。
this dish was served during Mother's Day Lunch in May, 2011 at my home.

材料：（12人分量）

伊府面 - 8片（烫7分熟/沥干备用）
水仙牌猪脚罐 - 1罐（去掉骨头/把猪脚剪小块）
韭黄 - 1把（切成1寸长度）
草菇 - 1罐（切半/飞水/沥干备用）

调味：

李锦记特级蚝油 - 少许
上汤 - 1碗半左右
味精/盐 - 各少许
麻油/胡椒粉 - 各少许

做法：

把镬烧热，加入油。
将韭黄/草菇快炒一下，就把猪脚/上汤倒入焖炒/煮滚。
加入伊府面，各调味翻炒均匀。
焖至收干即可。（注意：火候要猛但面条容易烧焦！要记得不停翻炒至汤汁收干即可）

Ingredients: ( for 12 guests )

Yee Foo Noodle - 8 pcs ( cooked in water until 50% cooked, drain away excess water; set aside )
Narcissus Brand Pork Leg - 1 can ( remove bones, cut the pork to bite size )
Yellow Chives - 1 bundle ( cut into 1 inch length )
Straw Mushroom - 1 can ( cut into halves / cooked briefly in boiling water; drained and set aside )

Seasonings:

Lee Kum Kee's Superior Oyster Sauce - to taste
Stock Soup - 1.5 bowl
MSG / Salt - a pinch
Sesame Oil / White Pepper Powder - a few dashes

Method:

Heat up the Wok till hot, drizzle oil.
Stir fry the yellow chives and straw mushrooms briefly; add in pork legs and soup and bring to boil.
Add in noodle and seasonings, continue to toss / mixed well until the soup is almost dries up.
Serve hot. ( Notes: Use high flame throughout, make sure you toss constantly or else the noodle may get stick to the wok and get "burnt" ! )

有财宝（鱿鱼丝焖杂菜煲）

2011-02-10T18:19:00.000-08:00

材料：

蔬菜 - 每样少许（津白片，大蒜片，菠菜段，包菜片。芹菜段，白菜段，冬菇片，萝卜片等等）
炸豆腐皮 - 200克
鱿鱼丝 - 半碗
姜片 - 30克

调味：

金兰油膏 / 白糖- 适量
麻油/胡椒粉 - 各少许

做法：

姜片煎出香味，加入鱿鱼丝炒出咸香味。
加入蔬菜和豆腐皮翻炒均匀。（可以加入少许清水）
等蔬菜熟了，调味即可。（可以选择勾芡）

小明小贴士：

这一道菜不规定用什么菜。自己看厨房剩下什么蔬菜，把他们切一样大小即可。
按各自蔬菜需要多少时间煮熟，来决定哪一样先下锅。
鱿鱼丝本身有咸味，调味的时候要先试一下味道才来决定油膏的多寡。
大蒜可以先爆出味后才陆续加入其它蔬菜。
麻油起锅前才加入。

游龙戏凤贺新春

2011-01-11T19:01:00.000-08:00

游龙戏凤贺新春

材料：

熟鸡肉丝 - 80克
熟虾肉 - 8只（切半）
青芒果丝 - 80克
红萝卜丝 - 80克
白萝卜丝 - 80克
银芽 - 80克
芫荽 - 80克
生菜丝 - 180克
紫菜丝 - 18克
芫荽 - 18克
芝麻 - 18克
花生碎 - 18克

酱汁：

小辣椒末，姜花末，小葱头丝，泰国辣椒酱，泰国柠檬汁，酸梅酱 -按自己喜欢来调制。

做法：

将所有材料摆上大盘。酱汁调好后放在另一个碗里头。
要吃的时候才淋上酱汁，伴均匀即可。

小明小贴士：

材料分量可随自己喜欢加减或跟换，前提是要注意食物卫生，因为是凉拌菜，食物卫生很重要，不要才刚过年就拉肚子哦！：）

白果燕麦粥 / 白果银耳汤

2010-12-25T17:01:00.000-08:00

白果燕麦粥

材料：

白粥 - 2碗（可以用冷饭加适量水熬成）
燕麦 - 3汤匙
猪肉碎 - 50克
鲜白果 - 8-10颗（如果用带壳的，可先去壳，略为煮一下）
土芹末 - 1汤匙（可用葱花或芫荽取代）

调味：

味精/盐/胡椒粉

做法：

把粥，燕麦和白果一起煮滚，加入肉碎。
调味后熄火，再加入土芹末即可。

+++++

白果银耳汤

材料：

猪排骨 - 0.5公斤（飞水后，洗净血水备用）
水 - 1.5公斤
鲜白果 - 8-10颗
银耳 - 1朵（将中间比较硬的去除，泡软后，掰成小片）
鲜百合 - 1个（掰成小片，略微冲洗即可）
甜豌豆 - 8-10个

调味：

味精/盐

做法：

首先将肉骨和水一起煮滚片刻后，转小火继续焖1至1.5小时。
加入白果和银耳，继续焖煮煮到银耳略微软了，
就可以转大火把汤水煮滚，加入鲜百合，甜豌豆和调味即可。

汤圆 / 阖家团圆汤

2010-12-17T17:08:00.000-08:00

冬至来啦！

哈哈。。。每年冬至我们家都会煮汤圆，

有时候是自己搓，有时候懒惰就买冰冻的。哈哈。。

希望大家吃了汤圆，事事圆满，阖家团圆！：）

下载自网路的汤圆照片

简单幸福汤圆

材料

糯米粉 - 300克
水 - 适量

红色食物颜料 -几滴

糖水：

水/白糖 - 适量
香兰叶 - 1 把
老姜 - 2片

做法：

把糯米粉分成两份。一份做白色的，一边加水一边搓揉成不黏手的面团即可。
另一份做粉红色的，把红色颜料加入水里伴均匀，一边加水一边搓揉成不黏手的粉红色面团。
将两团面团分别搓成长条，再切成小颗粒，然后把颗粒用双手揉成小圆球。
把小圆球放进滚水煮到浮起来既是熟了。
把糖水的材料一起煮滚，然后加入煮熟的汤圆即可。

+++++

阖家团圆汤

材料：

肉丸/鱼圆 -各10个
鱼鳔 - 适量（泡软备用）
熟鹌鹑蛋 - 10个
猪肉片 - 200克
生菜 - 2棵（只取叶子）
罐头蘑菇 - 50克
鸡汤 - 1.5公升
蒜头/姜片 - 各少许

做法：

把鸡汤，蒜头，姜片煮滚，让蒜头和姜片出味后就可以把蒜头和姜片捞起不要。
把鱼丸，肉丸，鱼鳔和蘑菇加入煮熟。等鱼鳔软了就可以把猪肉片和生菜加入烫熟即可。
吃时可以加少许葱花和麻油。

茼莴肉骨汤 / 酸辣开胃鸭肉河粉汤

2010-12-10T08:25:00.000-08:00

幸福料理介绍了那么多的简单料理，你又变出了什么属于你自己的幸福料理了呢？

今天的幸福料理也是从在外头吃饭时候得到的灵感而演变出来的。

你自己是否也有自己演变出来的料理呢？

茼莴肉骨汤

材料：

肉骨 - 1公斤（飞水，洗净血水备用）
清水 - 3公斤
蒜头 - 6团
白胡椒粒 - 2-3茶匙（装进茶袋，压碎备用）
茼莴 - 300克

调味：

味精/盐 -各少许

做法：

先将肉骨，水，蒜头和胡椒碎一起煮滚，然后转小火继续焖煮2小时。
将适量的肉骨汤和全部肉骨取出，放进砂煲，加入调味和茼莴，将菜烫熟即可
剩余的汤可以留做其他佳肴。

*****

酸辣开胃鸭肉河粉汤

材料：

卤鸭肉 - 300克（去骨，切片）
豆芽 - 100克（去根）
土芹 - 100克（洗净，切成末）
蕹菜 - 100克（洗净，切段）
河粉 - 300克
肉骨汤 - 适量

调味：

味精/盐/小辣椒末/米醋 - 适量

做法：

先准备汤底，将肉骨汤煮滚，把小辣椒末装进茶袋后，放进汤里煮一下。得到需要的辣味后就把辣椒袋取出。加如少许白米醋，味精，盐来调味后，即成酸辣汤底。
把蔬菜还有河粉烫熟，沥干后放进汤碗。
把酸辣汤林上，撒上土芹末即可。

*****

鸿禧菇香煎米粉　／　干煎猪扒

2010-12-01T22:38:00.000-08:00

鸿禧菇扒米粉

材料：

米粉　－１包（用水泡软沥干，分４份备用）
鸿禧菇　－１包（把尾端切掉，掰成小朵，冲水备用）
香港菜心花　－１包　（切半；烫熟后，过冷河备用）
鸡蛋　－１个
上汤　－适量

调味：

味精／盐　－少许
黑醋／胡椒粉　－各少许

做法：

用少许油，把米粉煎到带一点微微焦香。然后飞水，沥干水分就摆在盘上。
将烫熟的菜心摆在米粉旁。
用一点点的油把鸿禧菇煎到带一点微微焦香，就把上汤加入一起煮滚。
加入味精／盐调味。然后勾个薄芡后，就把芡汁淋在米粉上。
打个鸡蛋在米粉上。
淋上少许黑醋，撒一点胡椒粉即可。

*****

干煎猪扒

材料：

猪肉片　－２片　（用少许生抽／味精／盐／胡椒粉／鸡蛋／生粉腌４０分钟）
大蒜片　－２汤匙

做法：

用少许油把猪肉片煎熟。
起锅前加入蒜片再煎片刻即可。

*****

酸辣肉片 / 椰香海带绿豆汤

2010-11-25T23:56:00.000-08:00

非常喜欢酸酸辣辣的开胃菜。除了开胃以外也让人吃了容易方轻松，

更容易让饭局打开话题。

开胃菜除了打开你的胃口促进你的食欲，

也让人放松心情享受你的幸福料理。

酸辣肉片（开胃菜）

材料：

三层肉 - 400克（用加入少许姜片葱段的水烫熟，切薄片）
小辣椒 - 1条（切碎）
葱头丝 - 2汤匙
土芹 - 1棵（切碎）
薄荷叶 - 少许
芝麻 - 1茶匙
花生碎 - 1茶匙
浓缩酸酐汁 - 适量

做法：

把所有材料伴均匀即可。

*****

Sour Spicy Pork Belly

Ingredients:

Pork Belly - 500gm (cooked and sliced thinly)
Red Chilli - 1pc (chopped finely)
Shallot shreds - 2 tbsp
Local Celery - 1 stalk (chopped finely)
Fresh Mint leaves - a handful
Sesame Seeds - 1 tsp
Crushed peanut - 1 tsp
Lime Concentrate - to taste

Method:

Mix and toss all ingredients well and serve immediately.

++++++++++

椰香海带绿豆汤（消暑排毒甜汤）

材料：

绿豆 - 300克
海带结 - 10个（用热水泡软，在热水里头加1-2姜片可以去腥味）
椰糖 - 适量
水 - 适量

做法：

除了椰糖，把其他材料煲煮滚后，改用小火继续焖到海带非常软。
加入椰糖调味即可。

*****

Green Bean and Kelp Sweet Soup (Dessert)

Ingredients:

Green Bean - 300gm
Dried Kelp knots - 10pcs (soak in hot water till soft, add 1-2slices of ginger to reduce the fishy smell)
Coconut Palm Sugar - to taste
Water

Method:

Beside the sugar, add all ingredients into a pot and boil it.
Turn down the heat and continue to simmer until the kelp is very soft.
Add sugar to taste. Serve warm.

游龙戏凤 / 泰吃鸡

2010-11-20T06:11:00.000-08:00

敏妈： 游龙戏凤 （鲜虾凤梨沙拉）

材料：

中虾 – 20只（去壳/去泥肠/汆烫/过冷河备用）

凤梨片– 1罐（每片切4块）

青椰菜花– 1朵（切小块/汆烫/过冷河备用）

日本美奶滋 – 少许

日本鱼子蛋 – 少许（点缀）

做法：

将所有材料摆在盘子上，美奶滋可以另外装在小碟子上。

小明： 泰吃鸡 （泰式风味煎鸡柳）

材料：

鸡腿肉 – 3片（上浆/煎或烤熟备用）

浓缩柠檬汁 – 2/3碗

浓缩甜橙汁 –1/3碗

香茅 – 1棵（切细）

蒜头 – 5颗（切碎）

小辣椒 – 2条（切碎）

生菜 – 少许（点缀）

做法：

把所有材料组合起来即可。

蚝油海参 / 海参燕麦粥

2010-11-10T22:14:00.000-08:00

幸福的料理不需要太花俏。简单，用心是最基本的要诀。

今天这两道用海参来做的幸福料理，主要还是考虑到家里长辈的营养摄取还有他们的咀嚼跟消化能力来准备的。

蚝油海参 Sea Cucumber in Oyster Sauce

材料：

烧肉 - 100克（切片）
海参 - 300克（切块）
大蒜 - 2棵（斜切片)
红辣椒 - 1条（去籽，切片）
姜片 - 5-6片
花椒 - 5粒

调味：

蚝油 / 白糖 - 适量
老抽：少许
上汤 - 1碗左右
芡粉水 - 少许
米醋 - 半茶匙
香油 - 少许

做法：

先将烧肉片煎至香脆，捞起备用。
利用锅里头的猪油把姜片炒香后才加入花椒炒出香味。
接着把烧肉，海参，老抽，蚝油，白糖和上汤顺序加入拌炒均匀后，焖片刻。
加入大蒜和辣椒片拌炒均匀。
下米醋之后就可以勾芡，再淋山少许香油即可。

*****

Ingredients:

Roasted Pork - 100gm (cut into slices)
Sea cucumber - 300gm (cut into smaller pieces)
China Leek - 2 stalks (sliced diagonally)
Red Chilli - 1 pc (remove seeds, cut into slices)
Ginger slices - 5-6 pcs
Red Peppercorn - 5 pcs

Seasonings:

Oyster Sauce / Sugar - to taste
Dark Soy Sauce - little amount to enhance the colour will do
Soup Stock - approx. 1 bowl
Potato Starch Water mixture - for thickening the gravy
Rice Vinegar - 1/2 tsp
Fragrance Oil - a dash (choose either sesame seed / garlic / shallot oil)

Method:

Pan fried the roast pork till crispy, scoop up the pork.
Use the remaining oil in the wok to fry the ginger till fragrance.
Add in red peppercorn to fry till fragrance.
Put in roasted pork, sea cucumber, dark soy sauce, oyster sauce, sugar and soup stock, mix well and simmer for a while.
Add in sliced leek, chilli and rice vinegar; mix well.
Thicken the sauce and add a little bit of fragrance oil. Serve immediately.

++++++++++

海参燕麦粥 Sea Cucumber with Oat Porridge

材料：

白粥 - 2碗（可以再加水调稀释）
海参 - 100克（切片或切碎）
燕麦 - 3汤匙

调味：

鸡精粉 - 适量
胡椒粉 - 少许
香油/葱花 - 各少许

做法：

将白粥和燕麦一起煮滚，如果太浓稠可以加少许开水或上汤。
加入海参。
海参熟了就可以加入调味，香油和葱花。

*****

Ingredients:

White Porridge - 2 bowl
Sea Cucumber - 100gm (sliced or chopped)
Roll Oats - 3 tbsp

Seasonings:

Chicken Stock Powder - to taste
White Pepper Powder - a dash
Fragrance Oil / Chopped Spring Onion

Method:

Boil white porridge and roll oats.
Add in sea cucumber.
When sea cucumber is cooked, add in seasonings, fragrance oil and chopped spring onions.

XO酱炒鲜墨鱼 / 小明皮蛋豆腐

2010-10-29T19:42:00.000-07:00

我的简单幸福料理食谱，只是一个为你和你的家人搭建的桥梁而以。

希望通过简单的烹调方式，让你有机会用食物和家人一起聚餐。

然后更希望你能够根据你家人的口味和喜爱，改变我的料理食谱，

将它变成你家独特的幸福料理食谱。

我种的香茅！从当初的3棵现在茂盛到有大大小小13棵！哈哈。。

XO酱炒鲜墨鱼 Stir Fry Squid with XO Sauce

材料：

墨鱼片 - 300克
西芹片 - 100克
辣椒末/蒜茸/姜茸 - 各1茶匙
葱白 - 2-3根

调味：

XO酱 - 2-3汤匙
酒 - 少许
上汤 - 半碗
糖 - 少许
米醋 - 半茶匙
芡粉水 - 少许

做法：

起油锅，然后把小料都爆香。
加入墨鱼片和西芹片爆炒。
当墨鱼片要熟之前把调味加入拌炒均匀。
最后下米醋，才勾芡即可。

*****

Ingredients:

Squid slices - 300gm
Celery slices - 100gm
Chopped Chilli/Garlic/Ginger - 1tsp each
Spring Onion (white portion) - 2-3 pcs

Seasonings:

XO Sauce - 2-3 tbsp
Chinese cooking wine - a dash
Soup Stock - 1/2 bowl
Sugar - to taste
Rice Vinegar - 1/2 tsp
Potato Starch Water Mixture - for thickening the sauce

Method:

Heat up the wok, oil lightly and stir fry the condiments until fragrance.
Add in squid and celery slices and fry over high heat.
When the squid is almost cook, add in the seasonings and mix well.
Lastly add in rice vinegar and thicken the sauce with the starch mixture.
Serve immediately.

++++++++++

小明皮蛋豆腐 / Century Egg with Bean Curd Salad

材料：

嫩豆腐 - 1盒（切丁）
皮蛋 - 1-2个（切丁）
肉松 - 2大汤匙
芝麻 - 1/2汤匙
葱花 - 1/2汤匙

调味：

金兰油膏 - 2-3汤匙
白糖 - 1汤匙
辣椒油 - 少许（可用辣椒末替代）
黑醋 - 少许

做法：

把豆腐丁和皮蛋丁摆在盘上。
淋上调味汁。
再撒上葱花和芝麻即可。

*****

Ingredients:

Silken Bean Curd - 1 tub (cut into cubes)
Century Egg - 1-2 (remove shell, cut into cubes)
Pork Floss - 2 tbsp
Sesame seed - 1/2tbsp
Chopped Spring Onion - 1/2tbsp

Seasonings: (mix well)

Kim Lan Sauce - 2-3tbsp
Sugar - 1tbsp
Chilli Oil - a dash (can be replaced with chopped chilli)
Black Vinegar - a dash

Method:

Arrange the bean curd and century egg on plate.
Pour the seasoning sauce over the bean curd.
Sprinkle the chopped spring onions and sesame seeds on top.
Serve immediately.

青椒炒鸡丁 / 蚝油芥兰

2010-10-22T06:52:00.000-07:00

其实下厨不是一件很难的事情。难的是要抽出时间来下厨。

现在很多人都是下班后才赶回家做饭。所以时间拿捏很重要。

如何在有限时间里头做一顿饭是很考功夫的。

所以简单好吃易煮是幸福料理要带给你的小秘密。

简单的幸福：柠檬茶，不管到哪里，还纸终究是柠檬茶。

青椒炒鸡丁

材料：

去骨鸡腿肉 - 2支（切小块，上浆备用）
青灯笼椒 - 2个（去芯/籽，切小块备用）

调味：

味精/盐 - 各少许
米酒 - 1汤匙
米醋 - 1/2茶匙（勾芡前才下）
上汤 - 1/2碗
芡粉水 - 少许

做法：

起油锅，把鸡丁快炒至变灰白色。
加入青椒和调味料翻炒均匀。
最后下米醋才勾芡即可。

小明小贴士：

上浆 - 预先给肉类调味腌制至少40分钟。才加入少许生粉拌均匀。粉浆遇到热时就会凝固形成一层保护膜，保护肉汁不容易流失掉。

*****

Stir Fry Chicken with Green Capsicum

Ingredients:

Boneless Chicken Thigh - 2 pcs (cut into mouth bite size; marinate and set aside)
Green Capsicum - 2 pcs (remove seeds, cut into smaller pieces)

Seasonings:

MSG/Salt - to taste
Chinese Cooking Wine - 1 tbsp
Rice Vinegar - 1/2 tsp
Soup Stock - 1/2 bowl
Potato Starch Water Mixture - for thickening the gravy

Method:

Heat up and oil the wok well, stir fry the chicken till it changes to pale colour.
Add in capsicum and seasoning; toss well.
Lastly, add in rice vinegar, then thicken the gravy with the potato starch water mixture.
Serve immediately.

Small Ming's Tips:

Marinate the meat according to your preference seasonings stuff you are used to, for 40 minutes. then sprinkle some potato starch powder and mix it well, to form a thin layer of batter, which will transform into a thin film coating the meat during cooking process, which in turn will lock in the meat juices.

++++++++++

蚝油芥兰

材料：

芥兰 - 300克（切段，用盐油水烫熟后，过冷河备用）
姜丝 - 1/2碗

调味：

蚝油 3汤匙
糖 - 11/2汤匙
水 - 1/2碗
芡粉水 - 少许

做法：

起油锅，把姜丝爆香，捞起备用。
倒入蚝油。慢火炒出小气泡，可以去除腥味。
接着把芥兰和调味加入一起翻炒均匀即可盛在盘子。
最后撒上姜丝即可。

小明小贴士：

芥兰可以预先烫熟，记得要过冷河以确保芥兰不会继续烹煮而变黄变老。

*****

Kai Lan in Oyster Sauce

Ingredients:

Kai Lan - 300gm (cut into smaller length, blanche and set aside)
Ginger Shreds - 1/2bowl

Seasonings:

Oyster Sauce - 3tbsp
Sugar - 1.5tbsp
Water - 1/2 bowl
Potato Starch Water Mixture - thickening the gravy

Method:

Heat and oil the wok well, fry the ginger shreds till fragrance, scoop up the ginger shreds.
Add in oyster sauce and fry over small flame till it form tiny bubbles.
Add in the Kai Lan and other seasonings, toss well.
Thicken the sauce and transfer to plate, sprinkle ginger shreds and serve immediately.

Small Ming's Tips:

Cook Kai Lan in boiling water (with a pinch of salt and a dash of oil added), and transfer the Kai Lan to soak in ice water, so as to stop the cooking process, can retain the green colour and crisp texture.

雪菜肉丝 / 豆豉辣椒蒸鱼

2010-10-20T19:30:00.000-07:00

接触雪菜肉丝是在课堂上。听师父讲解雪菜的典故和腌制的方法，就很有兴趣做这一道很家常的料理。雪菜可以用本地的大菜来腌。大菜又叫芥菜，有很多的食物纤维，多吃可以帮助肠胃蠕动，帮助消化。因为有其独特的香味，也会促进食欲。

简单的幸福：喝乳酸菌饮料，甜甜的水果味道能让心情漂亮，

乳酸菌也能帮助消除体内的坏细菌，一举两得。

雪菜肉丝

材料：

雪菜 - 5-6棵（切细丝）
猪肉 - 150克（切细条，用少许生粉，味精/盐/生抽腌40分钟）
冬笋 - 50克（切细丝）
辣椒丝/姜丝 - 各少许

调味：

味精/糖/胡椒粉/上汤 - 各少许
米醋 - 1/2茶匙

做法：

起油锅，把肉丝炒散后，加入姜丝/辣椒丝炒出香味。
加入冬笋丝/雪菜丝拌炒均匀。
加入调味料后伴炒均匀即可。

小明小贴士：

雪菜，腌菜类。可在湿吧刹买的到。
也可以自己腌制。将大菜买回来，洗净后，晒干表面的水分后，用少许盐和姜片一起搓揉片刻。
然后用重物压半小时，再搓揉片刻，再压多半小时。最后连同菜汁一起收进保鲜盒，放进冷藏格即可。隔天就可以用来烹调了。在冷藏格可以收1-2个月。

*****

Stir fry Preserved Local Mustard with Pork Strips

Ingredients:

Preserved Local Mustard Vegetables - 5-6 stalks (cut finely)
Pork - 150gm (cut into thin strips)
Bamboo Shoots - 50gm (cut into thin strips)
Ginger shreds/Red chilli shreds - a bit of each

Seasonings:

MSG/Sugar/White pepper powder/Stock Soup - to taste
Rice vinegar - 1/2 tsp

Method:

Heat up the wok, oil lightly and fry/toss the pork strips well.
Add in preserved mustard and bamboo shoots; toss well.
Add in seasonings, toss well and served.

Small Ming's Tips:

Preserved Local Mustard are commonly found in the wet market. But you may also make some at home too.
Get some local mustard, rinsed well to remove the soil. Sun dry to get rid of the water on the surface. Then rub some salt and a few slices of ginger together; use a heavy object to press it down evenly, set it a side for half an hour before you rub it evenly the 2nd time and again, press it down with an heavy object for another half an hour. When time is up, simply keep the vegetables and the juices into a sealed container, store it in the chiller compartment and it can be used for cooking the next day. It can be kept in the chiller for 1-2 months.

++++++++++

豆豉辣椒蒸鱼

材料：

鲜鱼 - 1条（切双飞，用姜葱酒腌15分钟）
豆豉 - 1/2汤匙（切碎）
辣椒 - 2条（切碎）
蒜头 - 5个（切碎）

点缀：

葱丝/姜丝 - 各少许

调味：

李锦记蒸鱼酱汁 - 1/2碗

做法：

把鱼摆在盘子（鱼底下可以垫些姜/葱的头头尾尾）
把碎料均匀放在鱼上，淋上酱汁就可以隔水把鱼蒸熟。
鱼蒸熟后就摆上葱丝，姜丝，然后冲少许热油在葱丝/姜丝上即可。

小明小贴士：

鱼底部垫一些姜葱除了可以去腥味，还可以把底部垫高，好让蒸汽可以均匀把鱼蒸熟。

*****

Steam Fish with Preserved Black Beans

Ingredients:

Fresh Fish - 1 whole (cut it and open flat on the plate; marinate with some chives/ginger juice and wine for 15mins)
Preserved Black beans - 1/2 tbsp (chopped)
Red Chilli - 2 pcs (chopped)
Garlic - 5 pcs (chopped)

Garnishing:

Spring Onions shreds / Ginger Shreds - a bit of each

Seasonings:

Lee Kum Kee Steam Fish Sauce

Method:

Place the fish flat (you may put some ginger/spring onions below the fish)
Spread the chopped ingredients onto the fish; pour the sauce over it and steam till the fish is cooked.
Sprinkle the spring onion shreds and ginger shreds, pour a little hot oil over the ginger shreds and serve.

Small Ming's Tips:

Placing some ginger/spring onion below the fish not only remove the fishy smell during cooking but also create a space between the fish and the plate, thus allowing the steam to move in and cook the fish evenly.

西洋菜鱼圆汤 / 香辣鲳鱼

2010-10-08T19:40:00.000-07:00

很喜欢今天介绍的汤水，简单易煮虽然清单但是很好味道。

记得我母亲以前炖汤的时候，用的是比较老的西洋菜，带有须根的。

煲好后，汤水成很淡很淡的绿色，有西洋菜的香味。

有肉香。非常好喝！

简单的幸福：不要因为没有月亮的夜晚而不开心。

自己做一个出来不就可以了吗？

西洋菜鱼圆汤 Water cress with Fishball Soup

材料：

西洋菜 - 1-2把（洗净/切成段）
鱼圆 - 1包（大约10个）
枸杞子 - 1汤匙（泡软备用）
江鱼仔汤 - 1公升

做法：

先将汤煮滚，把鱼圆加入，煮熟。
把西洋菜和枸杞子加入，烫熟即可。
*你也可以撒少许胡椒粉，加点葱花，让汤水更加美味。

小明小贴士：

西洋菜有清燥润肺的疗效。枸杞子有明目的疗效。适时加些中药到我们的餐饮当中，也是对我们身体的一种简单调理的生活方式。

*****

Ingredients:

Watercress vegetables - 1-2 bunches (rinse well, cut into smaller length)
Fish ball - 1 packet (about 10 pcs, you may substitute with meat balls too)
Wolf Berries - 1 tbsp (soak till soft)
Ikan Bilis Soup - 1 L

Method:

Boil the soup, add in the fish ball and cook till the fish ball floats.
Add in watercress and wolf berries; remove from heat when the vegetables are cooked.
*for extra flavours, add a dash of white pepper powder and some chopped spring onions

Small Ming's Tips:

Watercress have the beneficial effect of cooling body, remove heatiness within the body. Wolf berries are well known for their good effect for keeping our eyes healthy.

++++++++++

香辣鲳鱼 Spicy Pan Fried Promfret

材料：

鲳鱼 - 1条（洗净，抹少许盐）

酱：（预先伴均匀备用）

香茅 - 1根（切片，然后用手弄散成丝）
小辣椒 - 1条（切碎）
泰国柠檬叶 - 1片（切丝）
蒜头 - 5个（切碎）
泰国柠檬汁 - 1/2碗
泰国椰糖 - 适量

做法：

先把鲳鱼煎到两面金黄，熟了即可。
把预先伴均匀的酱汁淋上鲳鱼就可以上桌了。

*****

Ingredients:

Pomfret fish - 1 whole (rinse well, rub a little salt over the fish)

Sauce: (pre mixed well and set aside)

Lemon grass - 1 stalk (sliced finely; use hand to rub it well to form shreds)
Little Chilli -1 pc (chopped finely)
Kaffir Leaves - 1 pc (shreds finely)
Garlic - 5 pcs (chopped finely)
Thai Lime Juice - 1/2 bowl
Thai Palm Sugar - to taste

Method:

Pan fry the fish on both sides, till golden brown, cooked.
Pour the pre-mixed sauce over it and serve.

Small Ming's Tips:

Lemon grass is a aromatic herbs widely used in Asia. It has a soothing and calming aromatic effect, can be used to tea making, sweet soup or even a natural mosquitoes repellent.

干煸烧肉 / 清炒莲藕

2010-09-28T00:40:00.000-07:00

简单的幸福：就是下雨了，我还能自己走路回家。

我喜欢接近中午时间去巴刹走走，因为很多小贩都在开始收摊了，东西有时候也会便宜卖。
尤其是烧肉/叉烧，aunty有时候会给我比平时多一点的分量哈哈哈。。。而且也很慷慨的给我很多我喜欢的叉烧汁！

有时候做人不要太计较，人家也会懂怎么做人的。哈哈。。好像在买烧肉时，头头尾尾很多人不喜欢买，就会剩很多啊。。反正我是用来炒菜给家人吃的，所以我就不介意买。除了分量会给多以外，也可以帮aunty清一点货，让她开心一点。她帮我省钱，我帮她清货，大家不是开心很多吗？哈哈哈。。。。

干煸烧肉 Pan fry Crispy Roast Pork with Garlic

材料：

烧肉 $3-$5 （切小块）
蒜头 - 5个（去皮，拍扁）
小辣椒 - 1条（切碎）
青葱 - 5-6根（切丝）

调味：

老抽/白糖 - 各少许

做法：

起油锅把烧肉煎到香香脆脆的，把锅里多出来的油倒起来，可以用在其它菜肴的烹调。
把蒜头/辣椒加入继续炒出香味。
加入调味和葱丝，拌炒均匀即可。

小明小贴士：

蒜头含有大蒜素，是天然的杀菌素，吃蒜头也有减缓心血管疾病的疗效。

*****

Ingredients:

Roast pork - $3-$5 (cut into small pieces)
Garlic - 5 pcs ( remove skin, flatten slightly)
Small Chilli - 1 pc (chopped finely)
Spring onion - 5-6 pcs (cut into shreds)

Seasonings:

Dark Soy Sauce / Sugar - to taste

Method:

Greased the pan lightly, pan fry the roast pork till crispy. Remove the excess oil, keep for other hot dishes.
Add in garlic/chilli and fry until fragrance.
Add in seasonings/spring onion, toss well and serve.

Small Ming's Tips:

Garlic has natural antibacterial agent and consuming it can also help to reduce any blood circulation problems.

**********

清炒莲藕 Stir Fry Lotus Roots with Condiments

材料：

莲藕 - 1节（切片后泡在淡醋水里备用，可以预防变黑）
木耳 - 1朵（泡软，掰成小片）
白果 - 10个
红萝卜- 3-5片
葱白 - 3根
姜 - 2片

调味：

鸡精粉/麻油 - 各少许

做法：

起油锅把姜片/葱白炒香。
加入其它材料一起炒熟（可加少许清水）
试味道，加调味料后，拌炒均匀即可。

小明小贴士：

莲藕含有丰富食物纤维，吃了可以帮助肠胃蠕动，排便排毒的效果。也含有铁和钙等微量元素。莲藕可以生吃，搅汁，凉拌或炖汤都可以。

*****

Ingredients:

Lotus Root - 1 segment (cut into slices; soak in very diluted rice vinegar water mixture to prevent it from turning black in colour)
Black fungus - 1 pc (soak in water till soft, tear into smaller pieces)
Ginkgo nuts - 10 pcs
Carrot - 3-5 slices
Spring Onion - 3 pcs (only use the white portion)
Ginger - 2 slices

Seasonings:

Chicken stock powder / Sesame oil - to taste

Method:

Greased the pan and fry the ginger/spring onion till fragrance.
Add in the other ingredients and fry till almost cook (add a dash of water if required)
Taste the food, adjust the seasonings to it.
Toss well and serve.

Small Ming's Tips:

Lotus roots contain edible fiber which after consume, will aids in digestion and promote bowel movement. Contain traces of iron and calcium too. It can be eaten raw, juice it, to make salad or even use to boil soup too.

可乐鸡翅 + 肉碎豆腐

2010-09-17T20:30:00.000-07:00

家庭主妇（夫）最怕不懂要煮什么，对吧？
我虽然会煮很多菜可是有时候也会遇到瓶颈的时刻。我也是普通人好不好？我又不是神！哈哈哈。。。
所以我都会不时提醒自己，只要是爱心料理，就是他们喜欢的幸福料理。
今天就教你2道简单的幸福料理。

可乐鸡翅 + 肉碎豆腐 Cola Chicken Wing + Tender Bean curd with Minced Pork

材料：

鸡翅膀 - 10只（在关节处切开，1分为2；用少许生分，老抽，胡椒粉，鸡精粉腌40分钟）
可乐 - 1罐
小洋葱 - 5个（去皮，切半）
姜茸 - 1茶匙

调味：

鸡精粉 - 少许
老抽 - 少许（看菜肴的颜色，可以不加）

做法：

起油锅，把鸡翅膀略为煎一下。盛起备用。
用一点油把姜茸/小洋葱炒香。
把鸡翅膀回锅翻炒。
倒入可乐，继续把鸡翅膀焖软。
试味道，根据个人口味来加调味和老抽即可。

小明小贴士：

可乐会蒸发而变浓稠，小心不要煮烧焦。

*****

Ingredients:

Chicken Wing - 10pcs (cut into halves at the joint, marinate 40mins with potato starch powder, dark soy sauce, white pepper powder and chicken stock powder)
Cola - 1 can
Shallot - 5 pcs (remove skin, cut into halves)
Chopped Ginger - 1 tsp

Seasonings:

Chicken Stock Powder - to taste
Dark Soy Sauce - to taste, optional

Method:

Pan fry the chicken wing until brown. Set aside.
Pan fry the shallot and chopped ginger with a bit of oil, till fragrance.
Add in chicken wing and cola.
Simmer till the chicken wing is tender.
Taste the gravy, add seasoning according to your taste.
Serve immediately.

Small Ming's Tips:

The cola will evaporate during the cooking process, be cautious not to cook until the dish is burnt at the bottom of the pot.

材料：

嫩豆腐 - 1盒
猪肉碎 - 100克
姜茸 - 1茶匙
葱花 - 1汤匙

调味：

金兰油膏 - 2-3汤匙
水 - 2汤匙
胡椒粉 - 少许
麻油 - 少许

做法：

起油锅，把姜茸炒香，加入猪肉碎一起炒散。
加入调味炒均匀后，把猪肉碎淋在豆腐上。
撒上葱花即可。

小明小贴士：

豆腐没再经过烹调，所以务必要确保卫生哦。如果肠胃比较弱，不妨把豆腐一起跟肉碎一起炒，虽然没那么好看，但也同样美味而且吃得也安心。

*****

Ingredients:

Tender Bean Curd - 1 tub
Minced Pork - 100gm
Chopped Ginger - 1 tsp
Chopped Spring Onion - 1 tbsp

Seasonings:

Kim Lan Dark Soy Sauce - 2-3 tbsp
Water - 2tbsp
White pepper powder - a dash
Sesame oil - a dash

Method:

Pan fry the ginger with a bit of oil until fragrance.
Add in minced pork and toss well, to break up the meat into bits.
Add in seasonings and toss well, scoop up the meat and put on top of the bean curd.
Sprinkle the chopped spring onions and serve immediately.

Small Ming's Tips:

As no cooking process for the bean curd in this recipe, so please make sure proper kitchen hygiene is maintained. If you do have a weaker stomach, then i will suggest you to cook the bean curd with the minced pork together; it may not look presentable, but it can assure you a happy tummy after meal.

韭菜虾仁煎蛋 / 凤梨焖鸡胗

2010-09-16T01:20:00.000-07:00

今天介绍的两道简单易煮的家庭小菜 - 韭菜虾仁煎蛋还有凤梨焖鸡胗。
韭菜还有人体所需的锌成分，虾仁有丰富的蛋白质。
凤梨纤维多能帮助肠胃蠕动。鸡胗？哈哈爽口好吃得不得了啊！

韭菜虾仁煎蛋 Fried Egg with Chives and Prawn 材料：

韭菜 - 1小把（切成1寸长）
虾仁 - 100克（切小块）
鸡蛋 - 4个
鸡精粉 - 少许
胡椒粉 - 少许

做法：

将鸡蛋和调味料打散后，加入韭菜拌均匀。
起油锅，把虾仁炒熟，捞起备用。
倒入蛋浆，煎到开始凝固时候就把虾仁加入。
继续煎到两面金黄即可。

小明小贴士：

用1汤匙的水把鸡精粉和胡椒粉预先化开，才加入鸡蛋里头打散，会方便而且省力很多哦。

***** Ingredients：

Chives - 1 small bunch ( cut into 1 inch length)
Prawns - 100gm (cut into bits)
Egg - 4
Chicken Stock Powder - to taste
White Pepper Powder - to taste

Method:

Mixed the egg well, add in the chives and set aside.
Pan fry the prawn till cook. Transfer to plate.
Pan fry the egg mixture until half done, add the prawn in and continue to pan fry the egg till golden brown on both sides.
Serve immediately.

Small Ming's Tips:

Dissolve the chicken stock powder and white pepper powder in a tablespoon of water before you add into the egg to mix, save you the hassle of mixing the powder into the liquid egg.

凤梨焖鸡胗 Pineapple with Chicken Gizzards

材料：

凤梨 - 1个（切小块）
鸡胗 - 10个
红辣椒 - 2条（去籽/切片）
蒜头 - 5颗（拍扁）
清水 - 适量

做法：

起油锅把蒜头炒出香味。
加入鸡胗和凤梨继续翻炒。
加入适量的水（要改过凤梨），用小火继续把鸡胗焖软。
试味道，可以加少许糖和鸡精粉来调味。
加入红辣椒炒均匀即可。

小明小贴士：

记得把鸡胗的黄色硬膜/脂肪拔掉。加入生粉搓揉后冲水洗净。

*****

Ingredients:

Pineapple - 1 whole (cut into bite size)
Chicken Gizzards - 10
Red Chilli - 2 (remove seeds/cut into slices)
Garlic - 5 cloves (flatten slightly)
Water

Method:

Pan fry the garlic till fragrance.
Add in chicken gizzards and pineapple, continue to stir fry until fragrance.
Pour in water (enough to cover the pineapple), turn down the flame and continue to simmer until the gizzards are soft and tender.
Taste and add sugar/chicken stock powder to taste.
Add in chilli slices, mix well and serve immediately.

Small Ming's Tips:

Remove the hard yellow skin and fats on the gizzards; rub potato starch powder on the gizzards and rinse under running water; this will remove all slimy thing on the gizzards.

荫凤梨苦瓜焖肋骨 + 三蛋苋菜苗汤

2010-09-08T01:36:00.000-07:00

荫凤梨苦瓜焖肋骨 + 三蛋苋菜苗汤 Pork Rib Stew with Bitter Gourd and Pickled Pineapple Tripple Eggs Soup with Vegetables Sprout

今天要给大家试一试简单易煮的家常料理。
豆豉焖苦瓜大家吃得多了，那用这个荫凤梨来焖你又试过没有啊？
哈哈。。挺不错的哟！

这个是荫凤梨。咸的。有清热解暑的作用。可以在多间大型购物商场找到。

荫凤梨苦瓜焖肋骨/Pork Rib Stew with Bitter Gourd and Pickled Pineapple

材料：

苦瓜 - 1 条（去籽，把白色的膜刮干净，切成粗条）
肋骨 - 500克（用生粉/老抽/味精/盐/胡椒粉腌40分钟）
荫凤梨 - 1/2罐
蒜茸 / 辣椒茸 - 各少许
清水 - 适量

做法：

苦瓜用少许盐搓揉片刻，15分钟后，把盐分冲洗掉，沥干备用。
起油锅，把肋骨炒至半熟。
加入蒜茸，辣椒茸还有荫凤梨继续翻炒均匀。
加入适量的清水，继续把肋骨焖软。
最后加入苦瓜，炒到苦瓜熟了就可以全部盛在盘子了。

小明小贴士：

苦瓜不要太早下，不然肋骨还没有软，苦瓜就已经焖黄了。
如果发现荫凤梨下多了，可以加少许糖来中和咸味。

*****

Ingredients:

Bitter Gourd - 1 (remove seeds, scrap away the white inner flesh, cut into strips)
Pork Ribs - 500gm (marinate 40mins with potato starch powder,dark soy sauce, MSG, Salt, white pepper powder)
Pickled Pineapple - 1/2 bottle
Chopped Garlic / Chilli - a little of each
Water

Method:

Marinate the bitter gourd with a pinch of salt for 15minutes, rinse off the salt and drip dry, set aside.
Fry the pork ribs with a little oil, until almost cook.
Add in chopped garlic/chilli and pickled pineapple, toss well.
Add in water and continue to simmer the pork ribs till its soft and tender.
Add in bitter gourd and fry for a while for the bitter gourd to be cooked.
Transfer all to the dish and serve.

Small Ming's Tips:

Do not add in the bitter gourd too early, else it will turn yellowish in colour before the pork ribs are tender.
Add some sugar if the dish is too salty to your taste.

接下来这一道菜肴可以做汤也可以做成菜。只要调整汤的分量即可。

三蛋苋菜苗汤 / Tripple Egg with Vegetable Sprouts Soup 材料：

苋菜苗 - 500克（洗净）
皮蛋/熟咸蛋 - 各一个（去壳，切小块）
鸡蛋 - 1个
江鱼仔汤 - 1公升

做法：

把汤煮滚，加入苋菜煮熟。
加入鸡蛋，稍微伴一下就可以熄火，盛在汤碗。最后加入皮蛋/咸蛋即可。

小明小贴士：

把皮蛋/咸蛋加在汤碗里头，可以避免部份留在锅底，没吃到而浪费了。
*****

Ingredients:

Vegetables Sprouts - 500gm (rinse well)
Century Egg/Cooked Salted Egg - 1 each (remove shell, cut into bits)
Egg - 1
Anchovy Stock soup - 1L

Method:

Boil the soup; add in vegetables and cook well.
Add in the egg, stir slightly and scoop up all up into a soup bowl.
Add in bits of century egg and salted egg. Serve hot.

惹味蒸豆腐 / Spicy Steamed Soft Beancurd

2010-09-02T18:03:00.001-07:00

哎哟怎么又是这一张照片啊？
哈哈。。因为我要跟你分享如何用一种方便酱，来做两种不同的料理啊。
绝对超值划算！哈哈哈哈哈。。。。。

材料：

嫩豆腐 - 2盒（压成泥）
Woh Hup娘惹蒸鱼酱 - 1包
鸡蛋白 - 1-2个（看大小）
泰国柠檬叶 - 1-2片（切丝）
九层塔 - 1小把（掰小段）

做法：

先将九层塔摆在蒸盘来垫底。
然后把其他材料伴均匀，倒入蒸盘；抹平后隔水蒸熟即可。

小明小贴士：

不要做得太厚，因为中间不容易熟，就必须花更多时间和煤气来蒸熟它。

*****

Ingredients:

Silken Tofu - 2 tub (pressed into paste)
Woh Hup Nonya Steam Fish Sauce - 1 pkt
Egg white - 1-2 (depend on size)
Kaffir leaves - 1-2 pcs (cut into thin shreds)
Sweet basil leaves - small handful (pluck into smaller length)

Method:

Lay the sweet basil leaves on the bottom of the dish used for steaming.
Mix the other ingredients well and pour into the dish.
Smoothen the top. Steam till cook.

Small Ming's Tip:

Do not make the paste too thick in height as you may need more time/gas to cook the middle portion.

惹味鸡柳条 / Spicy Chicken Strips

2010-09-02T18:00:00.001-07:00

今天的照片有点牛头不对马嘴噢？
不是要做鸡肉的料理吗？怎么是蒸鱼酱的照片啊？
哈哈。。。这个料理就是要结合鸡肉和蒸鱼酱啦！

那天有美女给我这个方便酱，就决定用来做个小菜。效果不错哦！
简单方便又省时！式一式啦！几开胃一下的窩！！哈哈哈哈哈。。。。

材料：

鸡腿肉 - 500克（切成粗条；用少许生粉/鸡精粉腌40分钟）
Woh Hup娘惹蒸鱼酱 - 1 包
香茅 - 1/2棵（磨成泥）
浓椰浆 - 1/2杯
泰国柠檬叶 - 2片（切成丝，点缀用）

做法：

将鸡肉条炸熟；捞起沥干油。
用少许油把香茅泥炒香，加入娘惹蒸鱼酱和椰浆伴均匀。
加入鸡肉条翻炒均匀即可盛在盘子上。
撒上柠檬叶丝即可。

小明小贴士：

如果喜欢辣一点，可以加入1条小辣椒，剁碎，和香茅泥一起炒香。
也可以用猪肉片取代鸡肉哦。

*****

Ingredients:

Chicken drumstick meat - 500gm (cut into thick strips; marinate 40mins with a bit of potato starch powder and chicken stock powder)
Woh Hup Nonya Steam Fish Sauce - 1 pkt
Lemon grass - 1/2 stalk (grind to paste)
Thick Coconut Milk - 1/2 cup
Kaffir Leaves - 2 (cut into thin shreds)

Method:

Deep fry the chicken strips till crispy; drain away the oil well.
Fry the lemon grass paste, add in Nonya Fish sauce and coconut milk.
Add in chicken strips and mix well.
Transfer to a plate, sprinkle the kaffir shreds on top and serve immediately.

Small Ming's Tip:

Add a small chilli (chopped) when frying the lemon grass paste if you prefer a spicier kick on the taste bud !
You may substitute chicken with pork slices if you like it that way too.

一品锅（素食） Prosperity Pot (Vegetarian)

2010-08-16T19:34:00.000-07:00

材料：

白萝卜 - 1条（小型，去皮切块）
津白菜 - 10片（切小块）
炸豆皮 - 40小片（可随意增减）
黑/白木耳 - 各少许（泡软，掰成小片）
金针花 - 50克（去硬端，打结，泡软备用）
罐头玉米段 - 1罐
罐头蘑菇 - 1罐
枸杞子 - 少许（泡软备用）
姜片 - 4 片
清水 - 1-2杯

调味：

蘑菇精粉 - 少许
金兰油膏 / 糖 - 适量

做法：

起油锅把少许油加热，把姜片煎出香味。
将材料逐一加入翻炒均匀。
加入清水和调味继续焖煮到白萝卜软了即可。
可以选择勾芡或不勾芡也行。

小明小贴士：

以上材料可以随意增减或更换。开心就好！哈哈。。。

*****

Ingredients:

Radish - 1 pc (small size, remove skin and cut into mouth bite size)
Long Cabbage - 10 leaves (cut into smaller size)
Deep fried bean curd skin - 40 small pcs
Black / White fungus - a little each (soak well, tear to small bits)
Dried Lily Bulbs - 50gm (remove the hard tip, tie into a knot, soak well)
Canned baby corn - 1 can
Canned button mushroom - 1 can
Ginger slices - 4
Water - 1-2 cups

Seasoning:

Mushroom powder - to taste
Kim Lan Sauce / Sugar - to taste

Method:

Heat up the wok, add some oil. fry the ginger till fragrance.
Add in the other vegetables and toss them well.
Add in water and seasoning, simmer till the radish is soft/tender.
Thicken the grave if you wish to, else serve immediately.

Small Ming's Tip:

This variation, you can add/reduce, mix and match any ingredients you fancy. Enjoy cooking ! :)

凤梨焖斋鲍鱼（素） Pineapple stew with mock abalone (Vegetarian)

2010-08-12T19:13:00.000-07:00

材料：

水晶凤梨 - 1 个（切小块）
斋鲍鱼 - 1 罐
小辣椒 - 2条（切碎）
清水 - 1杯
油 - 2汤匙

调味：

味精/盐 - 少许
糖 - 少许（可以不加）

做法：

起油锅把油加热后，加入凤梨煸炒片刻。
倒入斋鲍鱼和小辣椒；翻炒均匀。
加入清水，继续焖至凤梨软。
下调味翻炒均匀后即可。

小明小贴士：

由于是素食，所以今天没有加蒜头。所以加了少许小辣椒来提香味，也能起到中和味道的作用。

*****

Ingredients:

Sarawak Pineapple - 1 pc ( cut into mouth-bite size)
Mock Abalone - 1 can
Small Chilli - 2 pcs (chopped finely)
Water - 1 cup
Oil - 2 tsp

Seasonings:

MSG/Salt - to taste
Sugar - to taste (optional)

Method:

Heat up the wok, add oil.
When oil is hot, fry the pineapple before you add in the mock abalone; toss well.
Add in water and continue to simmer till pineapple is soft.
Add in seasoning, mix well and serve.

Small Ming's Tip:

No garlic added to this dish as i am making it a vegetarian version, so i added chilli instead, which not only enhance the flavour but also blend in the flavours too.

甜香菜圃 Pan fry Sweet Preserved Radish

2010-08-03T19:51:00.000-07:00

材料：

甜菜圃 - 300克（切小块/片）
蒜头 - 5个（略为拍扁即可）
小辣椒 - 1-2条（切半）

调味：

糖/味精各少许

做法：

起油锅，用少许油把蒜头/辣椒略为炒香。
加入甜菜圃继续翻炒至香。
下调味，翻炒均匀即可。

小明小贴士：

可以用甜菜脯碎。炒香后用来伴白粥吃也很开胃哦！

******

Ingredients:

Sweet preserved Radish - 300gm (cut into bits or slices)
Garlic - 5 pcs (flatten slightly)
Small Chilli - 1-2 pcs (cut into halves)

Seasoning:

Sugar/MSG - to taste

Method:

Heat up the wok, add a little oil and fry garlic/chilli till fragrance.
Add in preserved radish and toss well; pan-fry till aromatic.
Add in seasoning to taste, mix well and serve.

Small Ming's Tip:

You may chopped the preserved radish finely in this dish, and this goes very well with Teochew porridge.

乳香花肉 Preserved Bean Curd Braised Pork

2010-07-29T01:03:00.000-07:00

材料：

五花肉 - 1公斤（切块）

腌肉料：

南乳 - 1-2块
糖 - 适量
味精 - 少许
酱油 - 1/2杯
水 - 少许

做法：

将腌肉料伴好，加入五花肉伴均匀，腌至少1小时。（如果要腌隔夜，就不要放太咸）
起油锅把五花肉煎透，再把剩余的腌料倒入，继续焖至肉软即可。

小明小贴士：

焖煮时候火不宜太旺，不让容易收干，而且容易烧焦粘锅。

*****

Ingredients:

Pork Belly - 1kg (cut into pieces)

Marinating Sauce:

Preserved Bean Curd - 1-2 pcs
Sugar - to taste
MSG - a bit
Dark Soy Sauce - 200ml
Water

Method:

Blend well the marinating sauce, add in the pork and mix well. Marinate for at least 40mins. (if you are marinating it overnight, reduce the saltiness)
Heat up the wok and oil.
Pan fry the pork thoroughly.
Pour in the remaining marinating sauce and continue to simmer until the pork is tender.

Small Ming's Tip:

Reduce the flame when simmering the pork.

酱菜肉片 Stir Fry Sliced Pork in Pickles

2010-07-22T00:42:00.000-07:00

材料：

酱菜 - 2罐
猪肉片 - 200克
蒜头 - 5颗（略为碎即可）

调味：

糖 - 少许

做法：

起油锅把油烧热后，将蒜头炒香。加入肉片和酱菜翻炒片刻。
把酱菜汁和糖加入，翻炒均匀即可。

*******

Ingredients:

Pickles Mustard Stem - 2 cans
Sliced Pork - 200gm
Garlic - 5 cloves (slightly flatten)

Seasoning:

Sugar - to taste

Method:

Heat up the oil in the wok, fry the garlic till fragrance.
Add in pork and pickles, toss well.
Add in the pickle sauce and sugar, mix well and serve.

咸菜肥鸭汤 Fatty Duck Soup with Salted Vegetable

2010-07-14T20:28:00.000-07:00

材料：

菜鸭 - 半只（一分为二，抹少许盐搁置半小时再飞水备用）
三层肉 - 300克（飞水备用）
咸菜 - 300克（切块，泡水减低咸味）
番茄 - 2-3个（切半）
潮州咸酸梅 - 1个
姜片 - 2-3片

调味：

味精少许（可以不加）

做法：

将所有材料放进汤锅，加入适量清水煮滚后，再转小火继续焖煮2小时即可。
试味道，必要时，可加味精调味。

小明小贴士：

不要取出鸭的脂肪，煮出来的汤才有脂肪香。要喝时才把浮在汤表面的脂肪沥掉。

*****

Ingredients:

Duck - 1/2pc (cut into 2pcs, rub salt over it evenly, marinate for 30mins before cooking briefly in boiling water; set aside)
Pork Belly - 300gm (cook briefly in boiling water; set aside)
Salted Vegetables - 300gm (cut into smaller pieces; soak in water to reduce the salty taste)
Tomatoes - 2-3 (cut into halves)
Teochew Salted Plum - 1
Ginger slices - 2-3pcs

Seasoning:

MSG to taste (optional)

Method:

Put all ingredients into a soup pot, add in water and boil it over high heat.
Switch to lower heat and continue to simmer it for another 2hrs.
Add Msg to taste if necessary.

Small Ming's Tip:

The fats in the duck will give this soup a special aromatic effect. Do not remove it during the cooking process. You may scoop up the liquid fat on the soup surface before serving.

蒜香蕹菜 / Garlic Kang Kong

2010-07-04T18:49:00.000-07:00

材料：

蕹菜 - 600克
蒜茸 / 巴拉煎粉 - 少许
辣椒末 - 1/2汤匙
油 - 1汤匙
开水 - 少许

调味：

味精/盐 - 少许
蚝油 - 1茶匙

做法：

除了油和水，预先将其他材料加在一起。
将油烧热后，把所有材料一起加入快炒片刻即可。

小明小贴士：

这是一道爆炒的菜式，火要猛，速度要快才能保留菜的色和香。

*****

Ingredients:

Kang Kong - 400gm
Chopped Garlic / Belachan Powder - a little bit
Chopped Chilli - 1/2 tbsp
Oil - 1 tbsp
Water - small amount

Seasonings:

MSG / Salt - to taste
Oyster sauce - 1 tsp

Method:

Apart from oil and water, Place the other ingredients together.
Heat up the oil ; put in all ingredients and seasonings and stir fry briefly till cooked.
Serve immediately.

Small Ming's Tips:

This is a typical quick-fry dish. The flame has to be big and the cooking time to keep it as minimal as possible in order to retain the crisp texture and colour of the vegetables.

椰花飘香 / Stir Fry Cauli Broc

2010-06-29T18:49:00.000-07:00

材料：

青椰菜 1 棵（切块；烫/蒸熟备用）
白椰菜 1/2棵（切块；烫/蒸熟备用）
虾仁 100克
鸡汤适量

调味：

味精/盐/胡椒粉各少许
米醋 1/4茶匙
芡粉水少许

做法：

用少许鸡汤把虾仁煮熟后，加入菜花及调味料。
煮滚后勾芡即可。

*****

Ingredients:

Broccoli 1 stalk (cut into smaller pieces; cook/steam till tender)
Cauliflower 1/2 stalk (cut into smaller pieces; cook/steam till tender)
Prawn 100gm
Chicken Stock soup

Seasonings:

MSG/Salt/White pepper powder - to taste
Rice vinegar 1/4 tsp
Potato starch powder water mixture (to thicken the gravy)

Method:

Boil the chicken soup and add in the prawn.
Add in the vegetables and seasoning and bring it to a second boil.
Thicken the stock and serve immediately.

回锅豉香 Saucy Porky

2010-06-21T19:47:00.000-07:00

材料：

猪肉（带点脂肪比较好吃） 300克（烫7分熟，切片备用）
豆豉 1/2汤匙
辣椒丝 / 大蒜片 - 各适量
芡粉水 - 少许

调味：

味精，盐 - 各少许
老抽 - 少许
水 - 少许（可用煮猪肉的水）

做法：

用少许热油把豆豉，辣椒和大蒜炒出香味。
加入肉片和调味汁拌炒均匀。
最后勾芡即可。

*****

Ingredients:

Pork (with small amount of fats) - 300gm (cook in boiling water; sliced thinly, set aside)
Preserved Black Beans - 1/2 tbsp
Chilli shreds / Leeks slices - a handful
Potato Starch water mixture - for thickening the sauce

Seasonings:

MSG / Salt - to taste
Dark Soy sauce - a little
Water - a little

Method:

Fry the black beans, chilli and leek with a dash of oil until fragrance.
Toss in the pork slices and seasonings.
Thicken the sauce and serve immediately.

酱焖肥肉 Braised Fatty Pork

2010-06-03T23:10:00.000-07:00

材料：

三层肉 - 1公斤（切片；用少许老抽，盐，味精，糖，生分腌至少40分钟）
老姜 - 200克（切片）
青葱 - 1把（扎一束）
金不换 - 1把

调味：

老抽/片糖 - 各少许
水 - 适量
鸡精粉 - 1/2汤匙
胡椒粉 - 1茶匙

做法：

用油把姜葱爆香后推到锅边。
用锅里的油把肉片煎熟后，倒入调味翻炒均匀继续焖煮至肉软。
起锅前撒入金不换炒片刻即可。

小明小贴士:

如果酱汁太干而猪肉还没有软，不要加水。全部取出放进碗里给它蒸到软即可。

********

Ingredients:

Pork Belly - 1kg (Marinate with salt/MSG/Sugar/Dark soy sauce/Potato starch powder for 40mins)
Old Ginger - 200gm (sliced)
Spring Onion - 1 handful (tie to a knot)

Seasonings:

Dark Soy Sauce / Sliced Sugar - a little of each (to taste)
Water
Chicken stock powder - 1/2 tbsp
Pepper powder - 1 tsp
Sweet Basil - a handful

Method:

Use a little oil to fry the ginger and spring onions till fragrance; push them to the side of the pan.
Making use of the oil in the pan to pan fried the pork till cooked.
Add in the seasonings and continue to simmer until the pork is soft and tender.
Toss in the sweet basil and mixed well before serving.

Small Ming's Tips:

Do not add water when the stock begin to dries up, instead transfer into a dish and steam it until done. So you will not dilute the flavour when you add in water.

酸辣云吞 Spicy Wonton

2010-06-03T19:58:00.000-07:00

材料：

冷冻云吞 1盒
芫荽 - 点缀用

酸辣酱：（预先伴均匀；可随个人口味增减配料的比例）

泰式辣椒酱 - 1碗
姜花 - 1/2朵（切碎）
小葱头碎 - 2汤匙
小辣椒碎 - 1茶匙
泰国蒜头碎 - 1汤匙
泰国柠檬汁 - 适量

做法：

把云吞烫熟，沥干水分后摆上盘。
将酸辣酱淋上，用芫荽点缀即可。

小明小贴士：

这道菜要趁热吃才好吃。所以酱料先调好，云吞要吃时才下水烫。

*****

Ingredients:

Frozen Wonton - 1 box
Coriander - for decorations

Sauce: (mixed well and set aside)

Thai Chilli Sauce - 1 bowl
Ginger flower - 1/2 buld (chopped finely)
Chopped Shallot - 2 tbsp
Chopped Chilli padi - 1tsp
Chopped Thai Garlic - 2 tbsp
Thai Lemon Juice - to taste

Method:

Boil the wonton until cooked; drain away the water and put onto plate.
Pour the sauce over and decorate with coriander.

Small Ming's Tip:

This dish is best eaten warm. so it is better to premix the sauce, cook the wonton when you ready to eat, then combine them and enjoy good food.

酒香明虾 Wine Fried Prawn

2010-06-01T04:15:00.000-07:00

材料：

大虾 10只（修剪头尾，去除泥肠）
姜茸 1/2茶匙
阿渣少许
芫荽少许

调味：

花雕酒 1/4杯
盐，糖少许

做法：

用平底锅把虾的两面煎香；间中加入姜茸。
倒入花雕酒煎至收干；
起锅前撒入盐和糖，拌炒均匀即可盛上盘子。
把芫荽和阿渣摆在旁边即可。

小明小贴士：

加入姜茸可以去除腥味。
选用的花雕酒尽量买盐份较少或不含盐分的。
没有阿渣，可以自己用糖醋来腌制酸甜包菜。

******** Ingredients:

Big Prawns - 10pcs (trimmed the head/tail; remove the intestines)
Chopped Ginger - 1/2tsp
Pickled Vegetables - a little
Coriander - to decorate

Seasonings:

Chinese Wine (Hua Diao Wine) - 1/4cup
Salt/Sugar - to taste

Method:

Pan fry the prawn on both sides; toss in ginger and fry to fragrance.
Pour in the wine and cook till its almost dries up.
Sprinkle in salt and sugar; mix well and scoop it up onto plate.
Put some pickles by the side, add coriander on the top of the prawn.

Small Ming's Tips:

Frying the ginger can remove the "fishy" smell of the prawn.
Choose lower salt or without salt content Chinese wine.
If you can't find pickle vegetables; you can make one yourself by using sugar, rice vinegar and cabbage.

蟹肉面线羹 Crab meat with Rice Noodle Soup

2010-05-26T07:07:00.000-07:00

材料：

炸面线 4片
冰冻蟹肉 200克（飞水，备用）
鹌鹑蛋 1盒（大约18颗，煮熟，剥壳备用）
鸡汤 2公升
芫荽适量（切段）

调味：

胡椒粉，黑醋适量
芡粉水适量

做法：

将鸡汤煮滚，加入炸面线焖煮片刻。
把汤汁勾芡，把蟹肉和鹌鹑蛋加入再次煮滚即可。

吃的时候，加入胡椒粉和黑醋还有芫荽。

小明小贴士：

蟹肉飞水时候可以加入少许姜片，可以起到去腥的作用。

*****************

Ingredients:

Deep fried Rice noodle - 4pcs
Frozen Crab meat - 200gm (cooked briefly in hot water, drain well; set aside)
Quail Egg - 1 pkt (abt 18pcs, boiled and remove the shell; set aside)
Chicken soup stock - 2L
Chinese parsley - a handful

Seasoning:

White pepper powder, black vinegar - to taste
Potato starch water mixture - to thicken to soup

Method:

Boil the chicken soup stock, add in the crispy rice noodle to simmer for a while.
Thicken the soup with the potato starch water mixture.
Add in crab meat and quail egg and continue to bring to a boil for a while before serving.

Add in white pepper powder, black vinegar and chopped chinese parsley and enjoy this soup.

Small Ming's Tips:

Add a few slices of ginger in the water while cooking the crab meat can remove the frozen fishy smell of the crab meat.

苦瓜虾仁 Bitter Gourd with Prawn

2010-05-18T05:40:00.000-07:00

材料：

苦瓜 - 300克（切片）
虾仁 - 100克
蒜头碎 - 1汤匙

调味：

鸡汤 - 少许
米醋 - 几滴

做法：

把蒜头炒香，加入虾仁和苦瓜片翻炒。
加入少许鸡汤。
起锅前滴几滴米醋即可。

小明小贴士：

苦瓜要选青绿的，纹路越宽越不苦。

*******

Ingredients:

Bitter Gourd - 300gm (cut into thin slices)
Prawn - 100gm
Chopped Garlic - 1 tbsp

Seasonings:

Chicken Stock - a little
Rice Vinegar - a few drops

Method:

Fry the garlic till fragrance; add in prawn and bitter gourd slices, toss well.
Add in chicken stock.
Add in vinegar just before dishing up and set it on plate.

Small Ming's Tip:

Choose Bitter gourd with a brighter green colour. Avoid turning yellowing as it is consider old and tough.

丝丝情意 Deep Fried Golden Mushroom

2010-05-10T05:35:00.000-07:00

材料：

金针菇 - 4包（切除尾部；分成丝备用）
炸鸡粉 - 1/2包
水 - 适量

做法：

将适量的水加入炸鸡粉里头，伴均匀。
把金针菇拌入沾上面糊。
把油烧热，将金针菇散散放入油锅里炸至金黄香脆即可。

*吃的时候可以净吃，也可以沾辣椒酱来吃。

小明小贴士：

调制面糊时，用手盛起一部分，如果面糊像滴水一般即可。
否则就视浓稠度再加入适量的水或炸鸡粉。

**********
Ingredients:

Golden Needle Mushroom - 4 packets (remove the roots; loosen into strips)
Fried Chicken Seasoned Powder - 1/2 pkt
Water

Method:

Mix the powder with water until you get a batter.
Add in the mushroom and mix well.
Heat up the oil for deep frying; gently add in the mushroom and deep fry until golden colour or crispy texture.

* you may eat it by itself or eat with chilli sauce dips.

Small Ming's Tip:

To get the correct consistency of the batter required, hold a portion of the batter in your hand, see if it drips like droplet of water, else add in additional water or powder till you get the correct batter.

翡翠金丝羹 / A bowl of Prosperity

2010-05-04T00:21:00.000-07:00

材料：

菠菜叶 - 1把（切细条；烫熟沥干备用）
金针菇 - 1包（去头尾，掰开备用）
野生竹笙 - 2条（泡软，切丝）
蟹肉 - 1碗
上汤 - 1 大汤碗

点缀：

银芽 - 1/2碗
芫荽 - 少许
黑醋 - 少许

调味：

味精，胡椒粉，盐 - 各少许
清油 - 1茶匙
马铃薯粉（风车粉） - 勾芡用

做法：

把上汤煮滚，加入所有材料及调味。
勾芡后，加入清油伴一下。
倒入汤碗里头；把银芽及芫荽放在羹上。
吃的时候按个人所需添加黑醋即可。

小明小贴士：

材料可以随妈妈的喜好而改变。

*********************************

Ingredients:

Spinach leaves - a bunch (cut finely; cooked in boiling water and drain well)
Golden Needle Mushroom - 1 packet (remove head/roots; loosen it)
Wild Bamboo Fungus - 2 pcs (soaked well; cut finely)
Crab meat - 1 bowl
Soup Stock - 1 big soup bowl

Garnishings:

Bean sprouts - 1/2 bowl (remove head/roots)
Chinese Parsley - a handful (chopped)
Black vinegar - a dash

Seasonings:

Ground white pepper, MSG, Salt - to taste
Cooking oil - a dash
Potato starch water mixture - for thickening

Method:

Boil the soup stock, add in all the ingredients and bring to boil.
Season to taste; thicken the soup with potato starch, add a dash of oil and mix well.
Transfer to the big soup bowl, garnish with bean sprouts and chinese parsley.
Add black vinegar if required.

Small Ming's Tips:

Change the ingredients according to Mom's favourite!

炒双耳 Stir Fry Snow Ear Fungus

2010-04-25T05:37:00.000-07:00

材料：

白木耳/黑木耳 - 各1-2朵（泡软，掰小片备用）
马蹄肉 - 2-3个（切片）
枸杞子 - 1茶匙（泡软备用）
鲜百合 - 1个（掰小片备用）
鲜白果 - 10个
青，红辣椒 - 各1条（去籽，切片）
姜片 - 4片

调味：

生抽，上汤，麻油，芡粉水 - 各少许

做法：

起油锅，把姜片炒香。
加入所有材料快炒。
加入调味料，勾芡再淋上麻油即可。

小明小贴士：

如果可以把材料飞过水，可以减低干粮的异味。

************************

Ingredients:

Yellow/Black dried fungus - 1-2 knob each (soak till soft; tear to smaller pieces)
Water chestnut (peeled) - 2-3 pcs (sliced thinly)
Wolf berries - 1 tsp (soaked)
Fresh lily bulbs - 1 knob (tear to smaller pieces)
Fresh Ginko nuts (peeled) - 10 pcs
Green/Red Chilli - 1 pc each (remove seeds; cut into slices)
Ginger - 4 slices

Seasonings:

Light soy sauce, Soup stock, sesame oil, potato starch water mixture

Method:

Heat up a bit of oil and fry ginger to fragrance.
Add in all ingredients and toss well.
Pour in the seasonings, thicken the gravy.
Add in sesame oil and serve hot.

Small Ming's Tips:

Blanche all ingredients before cooking can reduce the stale smell of dried ingredients.

清蒸白鱼 Steam White Snapper Fish

2010-04-19T06:59:00.000-07:00

材料：

白鱼尾 - 1件（用少许姜葱酒腌15分钟）
姜丝 - 1把
葱丝 - 1把

调味：（预先伴好备用）

李锦记蒸鱼豉汁 - 3汤匙
糖 - 2汤匙
水 - 2汤匙

做法：

煮一锅开水，水滚了加入少许盐，把鱼尾放进去煮。
另起油锅把姜丝炸香。
将煮熟的鱼摆上盘。淋上调味汁。
把葱丝加入油锅爆炒几秒，将姜葱丝和少许热油加在鱼上即可。

小明小贴士：

不选择清蒸而选用水煮的方式除了方便容易控制鱼肉不会过老，也比较湿润。

*************************************

Ingredients:

White Snapper Fish tail - 1 pc (marinate with ginger chives wine for 15mins)
Ginger shreds - a handful
Chives - a handful

Seasonings: (mixed well and set aside)

Lee Kum Kee Steam Fish Sauce - 3 tbsp
Sugar - 2 tbsp
Water - 2 tbsp

Method:

Boil a pot of water; when boil add some salt and cook the fish in it.
Heat another wok, add a bit of oil and fry the ginger shreds.
when the fish is cooked, scoop up and place on the plate; pour the sauce over it.
Toss the chives into the ginger shreds and stir fry for few seconds.
Transfer the ginger and chives onto the fish, add some hot oil onto the fish.
Serve immediately.

Small Ming's Tips:

Choosing to cook the fish tail in water rather than steaming it; it is much easier to control the cooking time and still maintain the meat moisture.

肉碎炒长豆 Minced Pork with Long Beans

2010-04-09T17:18:00.000-07:00

材料：

肉碎 - 200克
长豆 - 300克（切成1寸长）
蒜茸 - 1/2汤匙
小辣椒 - 3条（切碎）

调味：

味精，盐少许

做法：

起油锅，把蒜茸，辣椒茸炒出香味。
加入长豆炒到颜色变得更翠绿。
加入肉碎，把肉碎炒散。
继续翻炒至长豆熟了，就可以下少许调味，翻炒均匀即可。

小明小贴士：

如果担心火候控制不好把肉炒老了而长豆不熟。
可以预先把长豆烫熟，沥干备用。
当肉碎炒到快熟时候就把长豆和调味加入，翻炒片刻即可。

************************************

Ingredients:

Minced Pork - 200gm
Long Beans - 300gm (cut into 1 inch long)
Chopped garlic - 1/2tbsp
Chilli Padi - 3pcs (chopped finely)

Seasonings:

MSG, Salt - a pinch

Method:

Heat up a little oil, stir fry garlic and chilli till fragrance.
Add in long bean and fry till it changes to bright green colour.
Add in minced pork and continue to toss and mix well.
Add in seasonings when long beans are cooked. Mix well and serve immediately.

Small Ming's Tips:

If you worry overcooking the minced pork yet the long bean is still not fully cooked.
you may blanch the long beans, drain away the water.
Add in the cooked long beans and seasonings when the pork is almost cooked. Toss well and serve.

鸿禧菇扒菠菜 Spinach in Oyster Sauce

2010-04-05T08:28:00.000-07:00

材料：

菠菜 - 300克（把根部去掉；冲洗干净备用）
鸿禧菇 - 半包（把尾部切掉；冲水即可）

调味：

蚝油 - 3汤匙
糖 - 适量
清水 - 少许
芡粉水 - 少许
清油 - 少许

做法：

煮一锅开水；加入少许盐，味精，清油。等水开了，就把菠菜烫熟，捞起沥干上盘。
起油锅，把蚝油炒至冒泡；即可加入鸿禧菇一起快炒。
倒入清水和糖调味，然后勾芡并且淋上少许清油后就可以将汤汁淋在菠菜上。

小明小贴士：
由于菠菜含有很高含量的嘌呤，所以建议烫过菠菜的水就不要了。

**************************************************** Ingredients:

Spinach - 300gm (remove roots; rinse well)
Fresh Mushroom - 1/2 packet (remove roots; rinse well)

Seasonings:

Oyster Sauce - 3 tbsp
Sugar - a pinch
Water - a little
Potato Starch Water Mixture - for thickening the sauce
Oil - a dash

Method:

Boil a pot of water, add in a pinch of salt, msg and a dash of oil in it.
Blanche the spinach in the water till cooked; drain it well and arrnage on plate.
Heat a little oil, fry the oyster sauce till it form tiny bubbles; add in the mushrooms and toss well.
Pour in some water and add sugar to taste.
Thicken the sauce, drizzle some oil into the sauce.
Pour this sauce over the spinach.
Serve hot.

Small Ming's Tips:

Spinach has a high content of Pureen, so do discard the water use to blanche the vegetables.

冬菇焖猪脚 Braised Pork Knuckles with Chinese Mushroom

2010-03-26T17:33:00.000-07:00

材料：

猪脚 - 1只（除毛/斩件；抹少许老抽）
冬菇 - 10朵（泡软；去蒂)
蒜头 - 20瓣（去皮；略为拍扁）

调味：

黑酱油 - 200毫升
水 - 适量
糖 - 适量
味精，盐 - 少许

做法：

把少许油加热，把蒜头炒香。
加入猪脚煎一下，让其上色。
加入冬菇和调味翻炒均匀。
改用小火继续焖煮至猪脚软了即可。

小明小贴士：

如果汤汁收干了而猪脚还不会软，不要加水。把所有材料盛起改用隔水蒸的方式。
一来不会因为加了水而跑味，二来蒸的过程，不会烧焦。

**************************************************************

Ingredients:

Pork Knuckles - 1pc (remove hair, cut into smaller pieces; rub dark soy sauce over it)
Chinese mushroom - 10pcs (soak till soft, remove the stem)
Garlic - 20 cloves (remove the skin; flatten slightly)

Seasonings:

Dark soy sauce - 200ml
Water - as desire
Sugar - to taste
MSG, Salt - a pinch

Method:

Fry the garlic till fragrance with a bit of oil.
Add in pork knuckles; pan fry for a while.
Put in chinese mushroom and the seasonings, toss and mix well.
Turn down the heat and continue to simmer till the pork knuckles are soft.

Small Ming's tips:

If the gravy is almost dry up but the pork knuckles are still not soft enough;
do not add water! simply dish up them up and steam it until the pork is soft.
Cos adding water will dilute the flavours and taste, and steaming it will prevent the pork from getting charred.

腐竹焖包菜 Beancurd Stick with Cabbage

2010-03-22T06:47:00.000-07:00

材料：

包菜 - 1个（小型；切成小片）
腐竹 - 1包（掰成小段；炸至香脆备用）
金针菜 - 100克（把硬端拔掉；打个结；泡软备用）
黑木耳 - 2朵（泡软；掰成小块被勇）
甜竹 - 6片（剪成小片；煎香备用）
姜片 - 少许

调味：

金兰油膏 - 适量
糖 - 少许
味精 - 少许
米醋 - 1/4茶匙
麻油 - 少许

做法：

把姜片煎香；除了甜竹以外，把其他材料依序加入翻炒均匀。（加少许清水，可以帮助蔬菜更快熟）
当包菜差不多熟了，就加入甜竹和调味料一起炒均匀即可。

小明小贴士：

如果喜欢蔬菜更加入味，也可以在焖炒的时候就加入调味料一起焖煮。

********************************************************

Ingredients:

Cabbage - 1 pc (small size; cut into small pieces)
Beancurd stick - 1 pkt (break in smaller pieces; deep fry till crispy; set aside)
Dried Daylily - 100gm (pluck away the harden tip; tie into a knot; soak till soft)
Black Fungus - 2 pcs (soak till soft; tear into smaller pieces)
Sweet beancurd stick - 6 pcs (cut into smaller pieces; pan fry till crispy)
Ginger slices - a few slices

Seasonings:

Kimlan Sauce - to taste
Sugar - a little
MSG - a pinch
Rice vinegar - 1/2 tsp
Sesame oil - a dash

Method:

Fry the ginger till fragrance; except sweet beancurd stick; add in the other ingredients, stir fry and mix well.
(add a dash of water to speed up the cooking of the cabbage)
When the cabbage is about to soften; add in the sweet beancurd stick and other seasonings.
Toss and mix well.
Serve hot.

Small Ming's Tips:

If you prefer more flavourful cabbage instead, add in the seasonings together with the other ingredients.

丝瓜也有粉丝哦！Stir Fry Luffa with Rice Vermicelli

2010-03-15T08:35:00.000-07:00

材料：

丝瓜 - 1条（去皮/种子；用滚刀法切成块状）
冬粉 - 2束（泡软备用）
虾米 - 2汤匙（泡软；剁碎）
蒜茸 - 1汤匙
蛋液 - 少许

调味：

鸡汤 - 1/2杯
胡椒粉 - 少许
麻油 - 少许
米醋 - 几滴
芡粉水 - 少许（勾芡用的）

做法：

起油锅，加入1汤匙油把蒜茸/虾米碎炒香。
加入丝瓜爆炒一下，才加入鸡汤焖片刻。
把冬粉加入；炒均匀后，加入胡椒粉和米醋伴匀。
然后勾芡和滴入麻油。
熄火，趁热加入蛋液翻炒几下即可上盘。

小明小贴士：

冬粉很吃水的；记得加入后如果太干，可以加鸡汤。
鸡蛋最后熄火趁热加入伴均匀，可以避免鸡蛋炒得太老。

************************************************

Ingredients:

Luffa - 1 pc (remove skin/seeds; cut into wedges)
Rice vermicelli - 2 bundles (soak till soft; set aside)
Dried Shrimp - 2 tbsp (soak till soft; chopped coarsely)
Chopped Garlic - 1 tbsp
Egg liquid - a little (approx. 1/2 egg)

Seasonings:

Chicken Stock Soup - 1/2 cup
Ground Pepper powder - a pinch
Sesame oil - a dash
Rice vinegar - a few drops
Potato Starch Water mixture - a little (for thickening the sauce)

Method:

Heat up the wok, add 1 tbsp of oil. Fry the dried shrimp and garlic till fragrance.
Add in luffa wedges and pan fried a while.
Pour in chicken stock and simmer till it's almost cooked; toss in rice vermicelli and mix well.
Stir in pepper and vinegar just before thickening the sauce.
After the sauce is thicken, add in sesame oil.
Turn off the heat, quickly stir in the egg liquid; serve immediately.

Small Ming's Tips:

Rice vermicelli tends to adsorb liquid fast; add in additional stock soup if it is too dry.
Stir in Egg lastly, is to prevent the egg from over cooking. The remaining heat in the sauce is sufficient to cook the egg and yet not over cooking it.

蚝油焖冬菇 / Braised Mushroom in Oyster Sauce

2010-03-12T19:44:00.000-08:00

材料：

冬菇 - 10朵（去蒂，泡软后用少许鸡汤，姜片和葱段蒸1小时后，姜葱不要；待凉备用）

调味：

蚝油 - 2-3汤匙
老抽 - 少许（调色用的）
鸡汤 - 1/2杯
味精 - 少许
麻油 - 少许
芡粉水 - 少许（勾芡用的）

做法：

起油锅，加入1汤匙油加热；倒入蚝油快炒至开始冒小泡，就可以加入冬菇和老抽翻炒均匀。
倒入鸡汤，味精；伴均匀后等鸡汤滚了就可以勾芡，淋上麻油即可。

小明小贴士：

如果有老人家或小孩子食用，请记得把冬菇切小块。
冬菇泡软后，可以加入少许生粉抓洗片刻，然后把生粉冲洗掉；即可将冬菇隐藏的粉末一起洗掉。
冬菇可以预先多蒸一点。待凉后分小包分量收进冷冻格，等需要时可以解冻使用。

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Ingredients:

Dried Chinese Mushroom - 10 pcs
(soak till soft; remove stem; add into some chicken stock soup, few ginger slices and 1 stalk of spring onions, steam for an hour. discard ginger n onions; set aside)

Seasonings:

Oyster Sauce - 2-3 tbsp
Dark Soy sauce - a dash
Chicken Stock - 1/2cup
MSG - a pinch
Sesame Oil - a dash
Potato starch water mixture - for thickening the sauce

Method:

Heat up the wok, add 1 tbsp of oil. Fry the oyster sauce until small bubbles start forming.
Add in mushroom and dark soy sauce, toss and mix well.
Add in chicken stock soup, msg; stir fry and mix well.
Thicken the sauce when the soup starts to boil.
Add a dash of sesame oil; toss well and serve immediately.

Small Ming's Tips:

Always cut the mushroom into small pieces if you are serving to kids and older person.
After soaking the mushroom till soft, rub in some starch powder and rinse it well; this process can remove most of the dirt hiding under the mushroom's cap.
You may steam more mushrooms, divide into smaller portions; store in freezer. Use as when you required.

家常炒米粉 / Home Style Fried Thin Rice Noodle

2010-03-03T22:21:00.000-08:00

材料：

米粉 - 800克（用水泡软；沥干）
虾仁 - 250克（去壳）
四季豆 - 100克（切斜片）
生菜 - 1/2个（切丝）
鸡蛋 - 4个（打散，炒熟）
烧肉 - 200克（切片）
蒜头碎 - 1/2碗

调味料：

鸡精粉 - 2-3汤匙
水 - 适量
生抽 - 2汤匙
胡椒粉 - 适量
麻油 - 少许

做法：

起油锅，把烧肉煎香；然后加入虾仁，把虾仁和四季豆煎熟后全部一起盛在盘子。
利用锅里头的热油，把蒜头炒香，加入米粉。
倒入适量的水，鸡精粉，生抽，胡椒粉及麻油。拌炒均匀，让米粉吸收汤汁。
汤汁快收干时，就把所有材料加入拌炒均匀。
继续不停翻炒至米粉的汤汁没有了即可。

小明小贴士：

汤汁收干时一定要不停翻炒，不然很容易焦底。
如果可以，就略微把米粉煎一下，味道特别香哦！

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Ingredients:

Thin Rice Noodle (Mi Fen) - 800gm
Prawns - 250gm (remove shells)
French Beans - 100gm (slice thinly)
Lettuce - 1/2 (cut into shreds)
Egg - 4 (mix well and fried till cooked)
Roasted Pork - 200gm (cut into slices)
Chopped Garlic - 1/2 rice bowl

Seasonings:

Chicken Powder - 2-3 tbsp
Water - enough to cook the rice noodle
Light Soy Sauce - 2 tbsp
white ground pepper powder, Sesame oil

Method:

Heat up the wok, add a bit of oil, pan fry the roasted pork till crispy; add in the prawns and french beans, fry till cooked. Remove from heat. Dish up and set aside.
Use the remaining oil in the wok, fry the garlic till fragrance.
Add in rice noodle, water, chicken powder, soy sauce, pepper powder and saseme oil. Toss and mixed well; continue to simmer until the sauce almost dries up.
Add in all the remaining ingredients, toss and mix well.
Continue to toss and fry until the sauce are all absorbed by the rice noodle.
Serve hot.

Small Ming's Tips:

Remember to continue toss and fry the rice noodle when the sauce gets lesser, to prevent sticking to the wok.
If you are able to pan fried the rice noodle slightly, the aroma is even better!

五彩金砖哈哈笑 Prawn with Deep Fried Tofu

2010-02-15T09:47:00.000-08:00

材料：

板豆腐 - 2 个（切块；炸至金黄色备用）
虾仁 - 5-8只（清理干净；用少许生粉，蛋白，盐，胡椒粉拌均匀备用）
冰冻杂豆 - 50克（解冻；冲水备用）

调味：

鸡汤 - 半杯
老抽 - 少许（调色用的）
勾芡水 - 少许
麻油 - 少许

做法：

在热镬里头加入少许清油，把虾仁炒熟；捞起备用。
把鸡汤倒入镬里头；加入炸豆腐焖片刻。
然后加入杂豆，熟虾仁；再滴几滴老抽调一下汤汁的颜色。
勾芡并淋上少许麻油即可。

小明小贴士：

如果不要用杂豆，可以用烫熟的小堂菜（上海青）伴碟也不错哦！

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Ingredients:

Pressed Bean Curd - 2 pcs (cut into smaller pieces; deep fried until golden; set aside)
Prawns - 5-8 pcs (clean and rinse; marinate with "A" and set aside)
Frozen mixed vegetables - 50gm

Seasonings:

Chicken stock - 1/2 cup
Dark soy sauce - a little
Potato Starch Water Mixture - for thickening the sauce
Sesame Oil - a dash

Method:

Heat a little oil in a wok; pan fry the prawn till cooked. Scoop up and set aside.
Pour in the chicken stock into the wok, add in fried bean curd and simmer for a short while.
Toss in mixed vegetables and prawn. Add a few drops of dark soy sauce to add colours to the sauce.
Thicken the sauce with starch mixture; add a dash of sesame oil and serve hot.

Marinate "A" :

a bit of egg white, white pepper powder, salt and potato starch powder.

Small Ming's Tips:

You may substitute mixed vegetables with green vegetables cooked briefly in water.

哈一虾！哈哈哈！

2010-02-10T07:07:00.000-08:00

材料：

带壳大虾 - 600克（把虾头修一下；虾眼剪掉）
蒜米，姜米 - 1汤匙

调味：

花雕酒 - 少许
糖 - 少许
芡粉水 - 少许

做法：

把虾煎到两面熟，带壳香但不可煎到焦。
将虾推至锅旁，中间还有少许油，用来把蒜米和姜米爆出香味后就整锅材料一起翻炒均匀。
在锅边沾酒后，撒少许白糖再翻炒均匀。
锅里头会有少许汤汁，只要勾个芡就可以装盘了。

小明小贴士：

锅子一定要热菜可以沾酒，不然酒气就形成不了就不香了

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Ingredients:

Prawns with shell - 600gm (trim the head; snip off the eyes)
Chopped Garlic, Chopped Ginger - 1 tbsp

Seasonings:

Chinese cooking wine
Sugar
Potato Starch water mixture - for thickening the sauce

Method:

Pan fried the prawns until both sides are cooked; not burnt but the prawn's shell pan fried aroma.
Push the prawns to the sides of the wok, use the remaining oil in the middle to stir fry the garlic and ginger till fragrance; mix all ingredients well.
Sprinkle the chinese cooking wine and sugar to taste; toss well.
Thicken the sauce and serve hot.

Small Ming's Tips:

Make sure the wok is hot before you add in the wine, else the wine wont be able to evaporate fast enough and this dish won't smell or taste nice.

百花争艳 / Stuffed Melon with Shrimp Paste

2010-02-02T06:10:00.000-08:00

材料：

丝瓜 - 1条（去皮，切成小段，把中心挖空，撒少许生粉备用）
大虾 - 6-8只（拍成虾胶备用）
红辣椒 - 1条（切丁装饰用）

调味：

鸡汤 - 1/2杯
芡粉水 - 适量
蛋白 - 少许
米醋 - 几滴
麻油 - 少许

做法：

把虾胶酿入丝瓜内。点上红辣椒丁，隔水蒸5-7分钟或虾胶刚熟即可。
把鸡汤煮滚，加入米醋，勾芡后加入蛋白，淋上麻油；把芡汁淋在丝瓜上即可。

小明小贴士：

记得把大虾的水份用纸巾吸干，才拍成泥，加少许生粉，少许蛋白，然后顺一个方向搅拌至起胶。

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Ingredients:

Luffa - 1 pc (remove skins; cut into length; dig out the seeds, sprinkle some potato starch)
Prawns - 6-8 pcs (minced to become prawn paste)
Red Chilli - 1 pc (cut into bits for decoration)

Seasonings:

Chicken Stock - 1/2 cup
Potato Starch powder - for thickening the sauce
Egg White - a little
Rice Vinegar - a dash
Sesame oil - a dash

Method:

Stuff the prawn paste into the luffa, put a piece of red chilli on top for decoration; steam for 5-7mins or until the prawn paste is just cooked.
Boil the chicken stock, add in rice vinegar and egg white; thicken the sauce with potato starch and add a dash of sesame oil before pouring the sauce over the steamed luffa. Serve hot.

Small Ming's Tips:

Be sure to soak up the water on the prawn with kitchen towel before pressing it into paste. Add a little egg white and potato starch, mixed in 1 direction until the paste is formed.

津白冬菇汤 / Chinese Cabbage with Mushroom Soup

2010-01-25T07:44:00.000-08:00

材料：

皇芽白 - 半个（把老叶摘除掉）
冬菇 - 3-5朵（泡软，切除蒂）
红萝卜丝 - 15克
芫荽 - 少许（点缀）
鸡汤 - 1公升

做法：

将鸡汤，冬菇和白菜放进炖盅里头；盖上盖子，隔水蒸1.5 - 2小时。
打开炖盅的盖子，加入红萝卜丝，再回锅蒸多10分钟即可。
吃的时候撒入芫荽即可。

小明小贴士：

你也可以用娃娃白来取代皇芽白。如果要增加鲜味也可以加入几颗干贝提鲜。

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Ingredients:

Chinese Long Cabbage - 1/2 (remove older leaves)
Chinese dried mushroom - 3-5 pcs (soaked till soft; remove stem)
Carrot shreds - 15gm
Chinese Parsley - a small handful (for decoration)
Chicken Stock - 1 L

Method:

Put chicken stock, mushroom and cabbage in a deep soup dish, cover well and steam it for 1.5 - 2 hrs.
Add carrot into the soup stock and continue to steam for another 10mins.
Sprinkle chinese parsley just before serving.

Small Ming's Tips:

You may substitute the Chinese long cabbage with the baby cabbage. Add a few pieces of dried scallop for additional flavouring enhancement.

七彩豆腐沙拉 / Colourful Tofu Salad

2010-01-18T06:10:00.001-08:00

材料：

板豆腐 - 2个（每个切小块；炸至金黄备用）
红萝卜 - 1条（刨丝；泡水备用）
青苹果 - 2个（去籽，切丝；泡淡盐水备用）
番茄 - 2个（去籽，切条备用）
姜花 - 1棵（只要花苞，切碎备用）
芫荽根茎 - 2棵（洗净；切碎备用）
香芝麻 - 1/2杯
花生碎 - 1/2杯
酸酐 - 3-5个

调味：

泰国辣椒酱 - 1杯

做法：

把炸豆腐和其他蔬菜摆上盘子。
撒上姜花碎，芫荽根茎碎，花生碎和香芝麻。
挤上酸酐汁；淋上泰国辣椒酱即可。

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Ingredients:

Pressed Tofu (bean curd) - 2 pcs (cut into smaller cubes; deep fried to golden crispy)
Carrot - 1 (cut into shreds; soak in water, set aside)
Green Apple - 2 (remove seeds, cut into shreds; soak in diluted salt water)
Tomato - 2 (remove seeds; cut into strips)
Ginger Flower - 1 stalk ( use only the flower bud; chopped finely)
Chinese Parsley's Stem and Root - 2 stalks (chopped finely)
Roasted sesame seeds - 1/2 cup
Crushed Peanut - 1/2 cup
Local Lime - 3-5 pcs

Seasoning:

Thai Chilli Sauce - 1 cup

Method:

Arrange fried tofu and vegetables in a plate.
Sprinkle on top, with the chopped ginger flower; chinese parsley; sesame seeds, crushed peanuts.
Squeeze lime juice over it; Pour the chilli sauce over and serve.

*Simply toss it or even eat it as it is presented.

西兰花炒墨鱼 / Stir Fry Brocolli with Squid

2010-01-11T05:02:00.000-08:00

材料：

西兰花 - 1朵（切小朵；烫熟备用）
墨鱼 - 1条（大型，去除内脏，切小件）
红/黄灯笼椒 - 各半个（去籽；切粗条）
蒜容 - 1茶匙

调味：

蚝油 - 1汤匙
白糖 - 半汤匙
生抽 - 1/2汤匙
味精 - 半茶匙
清水 - 适量
米醋 - 半茶匙
芡粉水 - 少许

做法：

起油锅，把蒜茸炒香，加入墨鱼和红/黄灯笼椒一起炒半熟。
加入调味和西兰花炒均匀。
然后勾芡，淋上少许麻油即可。

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Ingredients:

Broccoli - 1 stalk (cut into smaller pieces; Blanche till cooked)
Squid - 1 pc (large; remove intestines; cut into smaller pieces)
Red/Yellow capsicum - 1/2 each (remove seeds; cut into thick strips)
Chopped Garlic - 1 tsp

Seasoning:

Oyster Sauce - 1 tbsp
Sugar - 1/2 tbsp
Light Soy sauce - 1/2 tbsp
MSG - 1/2 tsp
Water - a little
Rice vinegar - 1/2 tsp
Starch water mixture - for thickening the sauce

Method:

Heat up the wok, add in a bit of oil and fry the garlic to fragrance.
Add in squid and capsicum and toss fry till partially cook.
Pour in broccoli and seasonings; toss well.
Lastly, thicken the sauce with the starch water mixture. drizzle a little sesame oil.
Serve immediately.

蒜蒸腩排 Garlic Steamed Pork Ribs

2010-01-06T07:30:00.000-08:00

材料：

腩排 - 1公斤
蒜头 - 10-15瓣（剁碎）
小辣椒 - 2-4条（剁碎）
姜茸 - 1茶匙
豆酱 - 2汤匙（压烂）

调味：

白糖 - 2汤匙
生抽 - 1汤匙
水 - 适量
味精 - 1茶匙
生粉 - 1茶匙

做法：

将所有材料和调味一起放入蒸盘拌均匀，腌至少40分钟。
然后拿去蒸15分钟或至熟即可。

小明小贴士：

如果不吃辣可以不放辣椒。蒸熟后撒葱花点缀也行。
也可以用豆豉取代豆酱，味道也不错。
如果不想吃腩排，可以用白鲳鱼或黄花鱼取代。

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Ingredients:

Premium Pork Ribs - 1 kg
Garlic - 10-15 cloves (chopped)
Bird eye chilli - 2-4 pcs (chopped)
Minced Ginger - 1 tsp
Chinese Preserved Soy Bean - 2 tbsp (mashed)

Seasonings:

Sugar - 2 tbsp
Light Soy Sauce - 1 tbsp
Water - a small amount
MSG - 1 tsp
Potato Starch Powder - 1 tsp

Method:

Mixed all ingredients and seasonings in a deep dish suitable for steaming, marinate for at least 40mins.
Steam the whole dish for 15mins or more, till the meat is cooked.
Serve hot.

Small Ming's Tips:

Chilli can be replaced with chopped spring onions; just sprinkle the chopped spring onions upon steaming is done.
You can also replace preserved soy beans with preserved black beans; and replace pork ribs with fish like Pomfret or Yellow Tail Fish.

五香鸡翅 / Deep Fried Five-Spice Chicken Wing

2009-12-26T07:12:00.000-08:00

材料：

中型鸡翅 - 10只（从关节处切开分两半）
油 - 适量（油炸用的）

调味：

五香粉 - 1/2汤匙
老抽 - 2汤匙
生抽 - 2汤匙
味精 - 1茶匙
胡椒粉 - 少许
生粉 - 2-3汤匙
鸡蛋 - 1只

做法：

把所有调味加入鸡翅，伴均匀然后腌至少四十分钟。
把油加热，将鸡翅加入炸熟即可。

小明小贴士：

如果选用的老抽颜色不够深，可以加多一点。这样子炸出来的颜色会比较好看。
吃的时候，如果可以挤上少许酸酐汁会更加好味哦！

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Ingredients:

Medium size Chicken Wings - 10pcs (cut into half from the bone's intersection)
Oil - for deep frying

Seasonings:

Five Spice powder - 1/2 tbsp
Dark Soy Sauce - 2 tbsp
Light Soy Sauce - 2 tbsp
MSG - 1 tsp
White Pepper powder - a few dashes
Potato Starch powder - 2-3 tbsp
Egg - 1

Method:

Add all seasonings into the chicken wings, mixed well and set aside for at least 40mins for marinating process.
Heat up the oil, deep fry the chicken wings till cooked. Drain away excess oil and serve immediately.

Small Ming's Tips:

If the colour of the dark soy sauce is not dark enough, you may add slightly more for marinating. A darker soy sauce will give a very beautiful golden darker colour on the wings itself.
Squeeze some local lime juice over the chicken wings before eating will add a very appetizing effect to this dish!

咸鱼豆芽 / Salted Fish with Bean sprouts

2009-12-20T00:22:00.000-08:00

材料：

豆芽 - 300克（去头尾）
红辣椒 - 1条（去籽，切丝）
韭菜 - 少许（切成段）
咸鱼肉 - 1小块（去皮，切丁，炸香备用）
蒜茸 - 1汤匙

调味：

味精/胡椒粉 - 各少许
米醋 - 1/2茶匙

做法：

预先把胡椒粉，味精，韭菜，银芽，辣椒丝把在一起。
起油锅，加入1汤匙油，烧热后把蒜茸炒香。
然后把其他材料一起下锅快炒。
当银芽半熟后，加入米醋伴均匀，即可以上盘。
撒上咸鱼丁。乘热吃的时候伴均匀即可。

小明小贴士：

这是一道快炒的菜肴。炒锅一定要够热菜可以把银芽下去快炒。
这样不只可以保留银芽的爽脆口感也能保留彩色鲜艳不失水分。

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Ingredients:

Bean Sprouts - 300gm (remove head and tail)
Red Chilli - 1 pc (remove seeds, cut into thin shreds)
Chives - 1 small bunch (cut into 1 inch length)
Salted Fish - 1 small pc (remove skin/bones; cut into tiny bits; deep fried till crispy)
Chopped Garlic - 1/2 tbsp

Seasonings:

MSG/White pepper powder - according to taste
Rice Vinegar - 1/2 tsp

Method:

Put MSG/pepper powder onto bean sprouts, chives, red chilli; set aside.
Heat up wok, add in 1 tbsp of oil, when oil is hot enough, add in chopped garlic and stir fry till fragrance.
Add in the other ingredients, toss and mix well.
When the bean sprouts are half cooked, add in rice vinegar, toss well and transfer to plate.
Sprinkle the crispy salted fish.
Serve hot.
Toss well before enjoying this dish.

Small Ming's Tips:

This is a stir fry dish that requires very hot wok and short frying timing, in order to retain the crisp of the bean sprouts yet without losing it textures and taste.

酱蒸茄子 / Steamed Eggplant

2009-12-12T17:40:00.000-08:00

材料：

Sakura茄子 - 3条（去头尾；横切半；泡水备用）
红辣椒 - 2条（剁碎）
青辣椒 - 1条（剁碎）
蒜头 - 5瓣（剁碎）
豆豉 - 半茶匙
芡粉水 - 少许
麻油 - 少许

调味汁：

蚝油 - 3汤匙
水 - 2汤匙
糖 - 1汤匙
味精 - 少许

做法：

把茄子蒸熟后，把盘里头的水倒掉。
起油锅，加入2汤匙油，把豆豉，青红辣椒，蒜头炒出香味，倒入调味汁炒均匀。
然后勾芡，淋上麻油；就可以把酱汁淋在茄子上了。

小明小贴士：

茄子切开以后一定要泡在水里，不然白肉的部分很容易就氧化而变色。

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Ingredients:

Sakura Egg plant - 3 pcs (remove both ends; sliced half-wise;soak in water)
Red Chilli - 2pcs (chopped)
Green Chilli - 1 pc (chopped)
Garlic - 5 cloves (chopped)
Preserved Black Beans - 1/2 tsp
Potato starch water mixture
Sesame oil

Seasonings:

Oyster sauce - 3 tbsp
Water - 2 tbsp
Sugar - 1 tbsp
MSG - a pinch

Method:

Steam the egg plant till cooked, pour away excess water on the plate.
Heat up 2 tbsp of oil, fry the black beans, chilli, garlic till fragrance;
add in the seasonings, mix well.
Thicken the sauce slightly, drizzle in the sesame oil.
Pour this sauce over the egg plant and serve immediately.

Small Ming's Tips:

Soak the eggplant in water after cutting it up. this will prevent the inner white portion from turning dark in colour.

香辣鸡松 / Spicy Chicken cubes

2009-12-05T23:38:00.000-08:00

材料：

熟去骨鸡腿肉 - 1只（切小丁）
青椒 - 1小片（切小丁）
花椒 - 5-6粒
小辣椒 - 1条（切片）
芡粉水 - 适量
麻油- 1汤匙
生菜丝 - 够垫盘即可

调味：（预先办好备用）

辣豆瓣酱 - 1/2汤匙
鸡汤 - 1杯
老抽 - 1茶匙
生抽 - 1/2茶匙
花雕酒 - 1汤匙
米醋 - 1/2汤匙
糖 - 1-2汤匙

做法：

用1汤匙油把花椒煸炒出香味。
把鸡丁，青椒，小辣椒，调味料一起加入快炒。
勾芡，然后淋上麻油。
把菜肴摆在生菜丝上即可。

小明小贴士：

可以买冰冻无骨鸡腿肉，解冻后用开水煮熟备用。可在水里加少许盐调味。

******************************************************************************

Ingredients:

Cooked boneless chicken drumstick - 1 pc (cut into tiny cubes)
Green capsicum - 1 small piece (cut into tiny cubes)
Red peppercorn - 5-6 pcs
Small chilli - 1 pc (slice thinly)
Potato starch water mixture
sesame oil - 1 tbsp
Green lettuce shreds - enough to lay on the plate

Seasonings: (pre-mixed and set aside)

Spicy bean paste - 1/2 tbsp
Chicken stock soup - 1 cup
dark soy sauce - 1 tsp
light soy sauce - 1/2 tsp
Hua diao chinese cooking wine - 1 tbsp
Rice vinegar - 1/2 tbsp
Sugar - 1-2 tbsp

Method:

heat up 1tbsp of oil, fry the red peppercorn gently till fragrant.
Add in chicken, capsicum, red chilli and seasoning; toss briefly.
thicken the sauce with the starch mixture.
add in sesame oil, toss well.
Place the chicken on the bed of lettuce shreds. Serve hot.

Small Ming's Tips:

You can choose to use frozen boneless chicken thight meat; simple defroat it and cook in boiling water till done. Add 2 tsp of salt in water during cooking.

无名鱼 / Nameless Fish

2009-12-05T23:10:00.000-08:00

材料：

鲜鱼 - 1条（约1公斤；可选红鱼，石斑鱼等等）
芫荽段 - 1撮
蒜头末 - 2汤匙
热油 - 3汤匙
上汤 - 1 1/2杯（加入1/2茶匙生抽）
小辣椒末 - 1/2茶匙（可以不加）

做法：

烧一锅开水，加1-2茶匙盐。等水开了就把鱼放进去煮熟（大约5-7分钟）。
同时另外把上汤煮滚。
鱼煮好了就可以摆在深盘；浇上滚热的上汤。
摆上芫荽和辣椒末。
把油烧热，加入蒜头末炸出香味就将油和蒜头末一起冲在鱼和芫荽上即可。

*****************************************************************

Ingredients:

Fresh fish - 1 (approx 1 kg; choose red snapper, garoupa or any other fresh fish available)
chinese parsley - 1 small handful (cut into short length)
Chopped garlic - 2 tbsp
Hot oil - 3 tbsp
Stock soup - 1 1/2 cup (add in 1/2 tsp of light soy sauce)
Chopped small chilli - 1/2 tsp (optional)

Method:

Boil a pot of water, add 2 tsp of salt in the water; when the water is boiling, add in the fish to cook for 5-7 mins;
At the same moment, bring the stock soup to a boil.
when fish is done, carefully transfer it to a deep dish; pour the hot soup over the fish.
garnish with chinese parsley and chopped chilli.
Heat up the oil, fry the gralic till fragrant; pour the hot oil and garlic onto the fish and chinese parsley. serve hot.

四季橄榄香 / Stir Fry French Beans with Preserved Olive Vegetables

2009-11-25T07:14:00.000-08:00

材料：

四季豆 - 500克
潮州橄榄菜 - 1汤匙
蒜茸 - 1汤匙

调味：

味精 - 少许

做法:

四季豆洗净，切段，然后用滚水煮至半熟（可以在水里加入少许油和盐）；
捞起沥干备用。
起油锅，把蒜茸爆香。
加入四季豆和橄榄菜快速拌炒均匀。
在锅边沾少许清水形成水蒸气。
加入味精调味，拌炒均匀即可。

小明小贴士：

潮州橄榄菜除了可以拌白粥吃，其实如果拿适量来做菜也是很开胃的哦！
不过记得摄取适量，因为钠的含量也不少。

******************************************************

Ingredients:

French Beans - 500gm
Teochew Preserved Olive Vegetable - 1 tbsp
Chopped garlic - 1 tbsp

Seasoning:

MSG - a pinch

Method:

Rinse the french beans, cut into 1 inch long; boil it to partially cook in hot water
(you may add a pinch of salt and a dash of oil in the boiling water);
scoop up the french beans, drain well and set aside.
Heat up the wok and 1 tbsp of oil, fry the gralic to fragrance.
Add in the french beans and olive vegetables and quickly toss and mix well.
Sprinkle some water along the sides of the wok to create hot steam.
Add in MSG for seasoning, toss well and serve immediately.

Small Ming's Tips:

Teochew Preserved Olive vegetables is usually eaten as a side dish with plain porriage. But, if use creatively with some hot dish, you can make very aromatic and yummy dishes too!
Do be cautious as the sodium content is quite high, so eat moderately.

柠香排骨

2009-11-16T09:06:00.000-08:00

材料：

排骨 - 400克
柠檬皮 - 少许（刨成茸）
芝麻 - 少许（炒香）

调味：

蜂蜜，柠檬汁 - 适量

做法：

将排骨用少许老抽，味精，盐，鸡蛋办均匀；腌40分钟入味。
然后沾少许生粉；油炸至熟；捞起沥干油。

把油锅里的油倒出来，将蜜糖，柠檬皮茸和柠檬汁加入翻炒均匀；
加入排骨继续翻炒至酱汁都均匀沾上排骨。
把排骨盛上盘子，撒上芝麻即可。

小明小贴士：

为了让酱汁能够沾上排骨而不脱酱，一定要将排骨沾上生粉拿去油炸，使其表面粗糙，方便酱汁挂上。

*********************************************************

Ingredients:

Pork Ribs - 400gm
Lemon peel - a little (grated)
Sesame Seeds - a handful (roasted)

Seasonings:

Lemon juice & Honey - to taste

Method:

Marinate the pork ribs with dark soy sauce, MSG, Salt and egg for 40mins;
Cost thinly with potato starch powder and deep fried till cooked. Drain away excess oil.

Pour away the oil in the wok; add in all the seasonings and grated lemon peel, mix well before adding the pork ribs; toss well.
Put the pork ribs on to plate, sprinkle sesame seeds over and serve immediately.

Small Ming's Tips:

In order to have the sauce sticks well on to the pork ribs, you have to coat the pork ribs thinly with powder before deep frying; so as to create a "coarse" surface enabling the sauce to "cling" on to the ribs.

冬瓜苡仁荷叶汤 / Winter Melon With China Barley Soup

2009-11-09T05:55:00.000-08:00

材料：

冬瓜 - 1公斤（切块）
排骨 - 1公斤（飞水备用）
荷叶 - 20克（冲水备用）
熟苡仁 - 1杯（冲水备用）
水 - 4-5公升

做法：

将荷叶和苡仁装入煲汤袋，绑好。连同其他材料一起放进汤锅。
用大火煮滚片刻后，就转小火慢慢煲上2-3小时即可。

小明小贴士：

你也可以加入几棵蜜枣增加鲜甜味道哦！

**************************************************

Ingredients:

Winter melon - 1kg (cut into pieces)
Pork Ribs - 1kg (par-boiled in hot water; set aside)
Dried Lotus Leaves - 20gm (Rinsed)
Cooked China Barley - 1 cup (Rinsed)

Method:

Pre-pack china barley and lotus leaves in a muslin bag; secure the opening.
Place all ingredients into a soup pot; bring to boil.
Continue to simmer for another 2-3 hrs.
Serve as a hot soup.

Small Ming's Tip:

you can even add a few pieces of candied dates to add some dates sweetness too!

香辣黄梨扒鲳鱼 / Pomfret in Spicy Pineapple Sauce

2009-11-02T08:43:00.000-08:00

材料：

乌鲳 - 1条（用少许盐抹内外备用）
黄梨 - 1/4个（切小块）
小葱头 - 4个（1开四）
芫荽 - 少许（点缀用）

调味：

泰国辣椒酱 - 1/2杯
青宁汁 - 少许（可用米醋取代）
小辣椒 - 少许（切末，可以不加）

做法：

先将鲳鱼炸至金黄酥脆；捞起沥干后摆盘。把油倒起来。
油锅里头剩1汤匙油把洋葱炒出香味后，加入黄梨煸炒一下。
把所有调味倒入伴炒均匀就可以淋在鲳鱼身上。
撒上芫荽即可。

**********************************************************

Ingredients:

Pomfret - 1 pc (rub a bit of salt over the body; set aside)
Pineapple - 1/4 (cut into cubes)
Shallot - 4 bulbs (cut into wedges)
Chinese Parsley - a sprig (for garnishing)

Seasonings:

Thai Chilli Sauce - 1/2 cup
Green Lime Juice - according to taste
Small Chilli - a few (chopped finely; may choose not to add this if too spicy)

Method:

Deep fry the pomfret until golden crispy. Drain well and arrange on plate. Store away the oil.
Keep 1 tbsp of oil in the wok and fry the shallot till fragrance; add in pineapple and stir fry for a few minutes.
Add in the seasonings; mix well.
Pour this sauce over the pomfret. Garnish with chinese parsley. Serve hot.

西芹炒苏东 Stir Fry Celery with Sotong

2009-10-28T09:02:00.000-07:00

材料：

西芹 - 100克
苏东 - 300克
红辣椒 - 1条
蒜茸 - 1汤匙

调味：

鸡精粉 - 适量
清水 - 少许
米醋 - 半茶匙
芡粉水 - 少许
麻油 - 少许

做法：

苏东清理后切片；西芹刨去粗纤维后切小片；红辣椒切片。
起油锅，把蒜茸爆香。
加入苏东，西芹，红辣椒和少许清水一起快速翻炒。
加入鸡精粉调味后，就加入米醋伴匀。
最后勾芡，再淋上少许麻油即可。

小明小贴士：

苏东片如果能切些花刀，等熟了一卷起来就很好看。

******************************************************

Ingredients:

Celery - 100gm
Sotong - 300gm
Red Chilli - 1 pc
Minced Garlic - 1 tbsp

Seasonings:

Chicken Stock Powder - to taste
Water - a dash
Rice Vinegar - 1/2 tsp
Potato Starch water mixture - a small amount
Sesame oil - a dash

Method:

Clean and rinse Sotong well, cut into slices; Peel off the outer layer of celery, cut into slices;
Red Chilli cut into slices.
Heat up the wok, add oil to fry the garlic to fragrance.
Add in sotong, celery, red chilli and a dash of water; toss well.
Add chicken stock powder to taste; add in rice vinegar and stir well.
Thicken the sauce with potato starch water mixture, drizzle some sesame oil.
Serve hot.

Small Ming's Tips:

If you are able to cut some "diamond" lines on the surface of the sotong, when its curl up upon cooking, it will be a very beautiful sight with the celery.

香辣豆豉焖肉丁 / Spicy Pork Cubes with Preserved Black Beans

2009-10-22T08:46:00.000-07:00

材料：

猪肉丁 - 300克
苦瓜 - 1/2条（去籽，切丁）
凤梨 - 1片（剁碎）
香辣豆豉 - 2汤匙

调味：

糖，味精，芡粉水 - 各少许

做法：

苦瓜丁用少许盐搓揉一下，搁置片刻就可以把盐分洗掉，沥干备用。
猪肉丁用半个鸡蛋，生粉味精盐老抽各少许，办均匀；腌40分钟。

起油锅把凤梨和豆豉一起炒出香味，就可以把猪肉丁加入一起翻炒至肉变灰色。
倒入适量清水，盖上锅盖，继续把猪肉焖软。
当猪肉软了，就可以把苦瓜丁加入翻炒均匀，至苦瓜熟了就可以加入糖和味精调味。
最后勾芡并淋上少许清油就可以上盘了。

小明小贴士：

苦瓜记得要选颜色翠绿，纹路要浅和宽，才不会那么苦。

**********************************************************

Ingredients:

Pork cubes - 300gm
Bitter Gourd - 1/2 pcs (remove seeds; cut into cubes)
Pineapple - 1 slice ( chopped finely)
Spicy Preserved Black Beans - 2 tbsp

Seasonings:

Sugar, MSG, potato starch powder water mixture.

Method:

Sprinkle a pinch of salt over the bitter gourd, rub it evenly and set aside for a short while before washing the salt away; drain well.
Marinate the pork cubes with half an egg, a dash of dark soy sauce, pinch of MSG and Salt; for at least 40mins.

Heat up the wok, oiled it lightly.
Fry the spicy preserved black beans and pineapples till fragrance.
Stir in the pork and pan fry it till it turns grey in colour.
Add some water and simmer till the pork is soft.
When the pork is soft, add in the bitter gourd and stir fry till its cooked.
Season it with sugar and msg, thicken the sauce with potato starch powder water mixture.
Drizzle some cooking oil; serve hot.

Small Ming's Tips:

When choosing bitter gourd, those with greener colour are younger, broader and shallow "wrinkles" tends to be less bitter.

香煎明虾熏冬粉 / Pan Fried Prawn with Vermicelli

2009-10-11T09:02:00.000-07:00

材料：

鲜虾（中型） - 6只（留壳，背部剖开清理泥肠备用）
冬粉 - 2-3束（温水泡软，沥干）
姜末 - 少许
芫荽 - 少许

调味：

鱼露 - 少许
味精，糖 - 适量
清水 - 少许（可不加）
老抽 - 少许（调色用）

做法：

起油锅，把冬粉炒散。如果太干，可以加少许清水。
下调味（鱼露，味精，糖）和老抽；伴均匀后盛起来备用。
再起油锅，爆香姜末后，加入鲜虾，把两面煎熟后，把冬粉回锅放在虾上；盖上后开大火，
开始冒烟后立刻关小火，等片刻让冬粉吸收虾的香味。
先把虾仁摆上盘子，在用冬粉铺在虾上，用芫荽点缀即可。

小明小贴士

在烟熏时候要注意控制火候，别让瑕壳熏焦了。会影响冬粉的味道。

*****************************************************************

Ingredients:

Medium size Prawns - 6 pcs (keep shells;trimmed; cut a slit on the back to remove intestines)
Vermicelli - 2-3 bundles (soak in warm water to soften; drain well)
Chopped Ginger - a few pinch
Chinese parsley - a few sprigs for decoration

Seasonings:

Fish sauce, MSG, Sugar - to taste
Dark Soy Sauce - a few drops
Water - optional

Method:

Heat up the wok and oiled it lightly. pan fry the vermicelli (add a bit of water if too dry to fry).
Add seasonings and dark soy sauce; toss well and set aside.
Heat up the wok again, add some oil to fry the ginger to fragrance.
Add in prawns and pan fry till both sides are cooked.
Return the vermicelli into the wok and place them on top the prawns.
Turn on the heat to the max and cover the wok.
Once you notice smokes emitting from the side of the cover; turn down to heat to the minimum.
Smoke it for a short while to let the vermicelli absorb the fragrance of the prawns.
Arrange the prawns on the plate, place the vermicelli on top the prawns. add some chinese parsley and serve immediately.

Small Ming's Tip:

Control the fire well so as not to burnt the shell of the prawns, else your vermicelli will reek of burnt aroma instead of prawn fragrance.

酸菜焖黄花鱼 / Yellowtail Fish with Pickled Vegetables

2009-10-07T09:10:00.000-07:00

材料：

黄花鱼 - 2条（清理干净；煎熟备用）
酸菜 - 100克（切细条）
三层肉 - 100克（切细条）
番茄 - 1个（去芯，切细条）
红辣椒 - 1条（去籽，切细条）
蒜头碎 - 1汤匙

调味：

味精，糖，胡椒粉，水，芡粉水。

做法：

起油锅把蒜头爆香，加入肉丝，酸菜丝，翻炒均匀。
倒入少许清水，把酸菜焖出味后，加入番茄丝，辣椒丝。
加入味精，糖，胡椒粉调味。
轻轻把煎好的黄花鱼加入焖片刻。
最后勾薄芡即可。

小明小贴士：

煎好的鱼回锅时候要小心别把鱼肉弄碎了。

**********************************************************

Ingredients:

Yellowtail Fish - 2 (clean well; pan fried till cooked)
Pickled Vegetables - 100gm (cut into thin shreds)
Pork Belly - 100gm (cut into thin shreds)
Tomato - 1 (remove seeds; cut into thin shreds)
Red Chilli - 1 (remove seeds; cut into thin shreds)
Chopped Garlic - 1 tbsp

Seasoning:

MSG, Sugar, Pepper powder, Water, Potato starch water mixture.

Method:

Heat up wok, add a bit of oil to fry the garlic till fragrance.
Add in pickled vegetables, pork and mix well.
Add some water and simmer for a while, till the vegetables are soft.
Add in tomato, chilli, msg, sugar and pepper powder; mix well.
Gently put in the fish and simmer for a short while.
Lastly, thicken the sauce with potato starch water mixture; serve hot.

Small Ming Tips:

Be careful when you return the fish into the wok to simmer; be gentle and do not breaks the fish flesh.

家常蚝油鸡腿 / Chicken Drumstick in Oyster Sauce

2009-09-30T08:51:00.000-07:00

材料：

去骨鸡腿肉 - 1公斤（先在肉面上切花刀，再切小块）
罐头蘑菇 - 1罐（如果太大棵，可以切半）
红萝卜 - 2条（切块）
姜 - 几片
葱白 - 1把，切成段

调味：

蚝油 - 2-3汤匙
金兰油膏 - 2-3汤匙
味精 - 少许
清水 - 适量
芡粉水 - 少许

做法：

鸡肉用老抽，蛋液，生粉，味精，盐腌40分钟。
起油锅把姜片和葱段爆香。
加入鸡肉爆炒一下。
加入罐头蘑菇，红萝卜，蚝油，金兰油膏，伴均匀。
加入清水，盖上焖至鸡肉软了，就可以下少许味精调味。
如果汤汁太水了，可以勾少许芡，淋上麻油即可。

************************************************

Ingredients:

Boneless Chicken drumstick - 1kg ( cut a few criss cross lines on the meat, then cut into smaller pieces)
Button Mushroom - 1 can (half it if its too big)
Carrot - 2 (cut into mouth-bite size)
Ginger - few slices
Spring Onion - 1 handful ( only use the white portion; cut into length)

Seasonings:

Oyster Sauce - 2-3 tbsp
Kim Lan Sauce - 2-3 tbsp
MSG - a pinch
Water - enough to cover the chicken
Potato Starch Powder Water Mixture

Method:

Marinate the chicken with dark soy sauce, egg, potato starch powder, msg and salt for 40 mins.
Heat up a wok, add some oil and fry the ginger and spring onion to fragrance.
Add in chicken meat and stir fry till it changes to pale colour.
Add in mushroom, carrot, oyster sauce, kil lan sauce, mixed well.
Add in water, just enough to cover the ingredients; cover and simmer till the chicken is soft and tender.
Season to taste with MSG.
Thicken the sauce slightly with potato starch powder mixture if it is too "watery".
Drizzle some sesame oil. Serve hot.

香煎肉片 / Pan Fry Pork Chop

2009-09-26T00:28:00.000-07:00

材料：

猪肉片（肉头） - 2 片（1公分厚片）
蒜头碎 - 2汤匙
小辣椒 - 1茶匙
姜花末 - 1茶匙
青柠汁 - 1汤匙
砂糖 - 3汤匙
鱼露 - 1茶匙
开水 - 少许
味精 - 少许

做法：

现将肉片用少许味精，盐，老抽，生粉和鸡蛋腌40分钟。
起油锅把肉片煎熟。
在煎肉片的时候就可以把小辣椒，蒜头，姜花，青柠汁，砂糖，鱼露，开水和味精伴好。
当肉片煎好的时候就把酱汁淋上即可。

小明小贴士：

猪肉片可以用刀背锤几下让肉质更软，也比较好腌入味。
蒜头尽量等到肉片要好之前才拍碎，这样它的蒜味不会挥发掉。

****************************************************************

Ingredients:

Pork chop - 2 pcs
Garlic - 2 tbsp
Chilli Padi - 1tsp
Ginger Flower - 1tsp
Green Lemon Juice - 1tbsp
Sugar - 3 tbsp
Fish Sauce - 1 tsp
Water - a little
MSG - a pinch

Method:

Marinate the pork chop with a pinch of MSG, Salt, Potato Starch, Dark Soy Sauce and Egg for 40 minutes.
Pan fry the pork chop till cooked.
While frying, combine the other ingredients to make the dressing.
Once the pork is done, pour the dressing over and serve hot.

Small Ming Tips:

"Hammer" the pork chop with the back of the knife, will help to loosen the meat and enable the marinates to penetrates better.
Try to chop the garlic before combining the sauces, so that the garlic aroma will not be diffused away.

金砂班球 / Grouper in Salted Egg Yoke Dressing

2009-09-13T05:38:00.000-07:00

材料:

石斑鱼肉 - 400克（切厚片）
熟咸蛋黄 - 2-3个 (生咸蛋取出蛋黄隔水蒸熟后,压成细末)
牛油 - 2大汤匙
咖喱叶 - 少许（切丝；炸香）

腌鱼料：

绍兴酒，姜葱汁 - 少许
鸡蛋 - 半个
生粉 - 1-2茶匙

做法：

起油锅准备把油烧热。
用少许姜葱酒把鱼肉腌片刻；加入鸡蛋和生粉伴匀备用。
等油热了就将鱼肉放进油里头炸片刻立刻捞起来；沥干油备用。
把油锅里的油倒出来；加入牛油炒化了就把咸蛋黄加入不停的翻炒至蛋黄开始化了；起小泡后，就可以把鱼肉倒入锅中伴匀即可上盘。
撒上炸香的咖喱叶丝。

************************************

Ingredients:

Grouper Fillet - 400gm (cut into thick slices)
Mashed Cooked Salted Egg Yoke - 2-3 pcs (or steamed raw salted egg yoke till cook n mashed it)
Butter - 2 big tbsp
Curry leaves - a small handful (cut into shreds; deep fried till crispy)

Marinating:

Chinese cooking wine, Ginger juice, Spring onion juice
Egg - half
Potato starch powder - 1 tsp

Method:

Heat up oil for deep frying.
Marinate the fish with wine, ginger juice and spring onion juice. Add egg and powder; mixed well.
when the oil is hot, add in the fish and deep fry briefly; remove from oil and drain well.
Remove the oil from the wok; melt the butter.
Add in salted egg yoke and continue to fry non stop until its melted into the butter oil and small bubbles starts forming.
Add in the fish and mix well; transfer to plate.
sprinkle fried curry leaves shreds and serve hot.

五香鸡翅 / Five Spices Chicken Wings

2009-09-07T02:58:00.000-07:00

材料：

鸡翅 - 1公斤
蒜茸 - 2-3汤匙（如果不放蒜，可用少许姜汁去腥）
五香粉 - 适量（按个人口味）
味精，盐，生抽 - 适量
鸡蛋 - 1个
番薯粉 - 适量

做法：

除了番薯粉，将其他材料都伴均匀，腌至少40分钟。
把鸡翅沾番薯粉。
起油锅，等油七/八成热就把鸡翅加入油锅炸至金黄即可。

小明小贴士：

油一定要热才能下鸡翅，这样才可以定形，并形成保护膜不让鸡汁流失。

******************************************************

Ingredients:

Chicken Wings - 1kg
Minced Garlic - 2-3 tbsp (or use ginger juice to substitute)
Five Spice Powder - according to taste
MSG, Salt, Light Soy Sauce - according to taste
Egg - 1

Sweet potato powder - for coating

Method:

Other than sweet potato powder, mix all ingredients and marinate for at least 40mins.
Coat the chicken wings with sweet potato powder.
Heat up the oil for deep frying. Put in the chicken wings when the oil is hot;
deep fry until crispy golden. Drain well and serve hot.

Small Ming's Tips:

The oil has to be hot in order to form a "protective coating" on the chicken wings, so as to keep the "juice" within the chicken wings.

茄汁虾球 / Ketchup Prawns

2009-08-31T08:51:00.000-07:00

材料：

鲜虾（大） - 8只（去壳，头尾。背部开一刀去泥肠）
葱花 - 少许
姜茸 - 1汤匙

调味：

番茄酱
辣椒酱
味精，糖
清水
芡粉水

做法：

虾肉用少许盐及生粉伴匀腌一下；然后用热油泡；一变色立刻捞起备用。
另起油锅把姜茸炒出香味后，就把番茄酱炒至起小泡，就可以把其他调味料一起加入煮滚，略微收干酱汁就可以把虾肉加入锅中，翻炒均匀，让虾肉完全沾到酱汁即可上盘，最后撒葱花即可。

小明小贴士：

把番茄酱炒一下可以提升茄汁的颜色。
腌虾的时候，盐分一定要控制好，不然盐放多了，就会影响口味哦。

***************************************************************

Ingredients:

Fresh Prawn (L) - 8 pcs (remove shells, head and tail; cut a slit on the back, remove the intestines)
Chopped Spring Onions - a small handful
Chopped Ginger - 1 tbsp

Seasonings:

Ketchup
Chilli Sauce
MSG, Sugar
Water
Potato Starch Powder water mixture

Method:

Marinate the prawns with salt and potato starch powder; deep fried in hot oil and scoop them up when its turn to reddish in colour. drain away the oil.
Heat up a wok and place a little oil to stir fry the chopped ginger to fragrance.
Add in ketchup and stir fry until tiny bubbles start forming.
Add in the rest of the seasonings and when the sauce starts to thicken up slightly, add in the prawns and mix well.
Sprinkle the chopped spring onions and serve hot.

Small Ming's Tips:

Frying the kitchup in a little oil till it starts to bubbles; can enhance the colour of the sauce.
During marinating the prawns, do not put too much salt as this will spoil the taste if it is too salty.

八戒爱玉环 / Steam Winter melon with minced pork

2009-08-25T04:11:00.000-07:00

材料：

猪肉末 - 600克
冬瓜 - 1 片（约1公斤左右）
豆豉 - 2汤匙（去杂质；剁成末）
小辣椒 - 3-4条（剁成末）
蒜头 - 5-6瓣（剁成末）

腌肉的调味：

味精，盐，胡椒粉，生粉，水。

汤汁：

味精，盐，芡粉水，麻油。

做法：

先把肉末腌好备用。
冬瓜把青皮削掉，中间的籽去掉形成一个圆圈；隔水蒸15分钟取出。
在冬瓜内圈抹少许生粉，把肉末酿入圈中；隔水蒸多10分钟或肉熟，把水份到出备用。
起油锅，把辣椒，豆豉，蒜末爆香，把肉汁倒入，调味，勾芡后淋少许麻油就可以淋在冬瓜肉末上了。

****************************************************

Ingredients:

Minced Pork - 600gm
Winter melon - 1 slice (about 1kg)
Preserved black beans - 2 tbsp (chopped finely)
Small Chilli - 3-4 pcs (chopped finely)
Garlic - 5-6 cloves (chopped finely)

Pork Seasonings:

MSG, Salt, Pepper powder, Potato starch powder, water.

Sauce Seasonings:

Soup Stock, MSG, Salt, Potato Starch powder, sesame oil.

Method:

Marinate the pork; set aside.
Peel off the winter melon's skin and cut out the seeds to make a ring; steam for 15mins.
Sprinkle some starch powder in the inner side of the ring; fill the ring with minced pork and steam it for another 10mins or until the pork is cooked. Pour out the soup stock.
Heat up a wok and add some oil, stir fry chilli, black beans and garlic till fragrance, add in the soup stock, seasonings.
thicken the sauce with potato starch powder; drizzle some sesame oil and pour the sauce over the winter melon.

脆香辣鱼仔 / Spicy Crispy Ikan Bilis (Silver Fish)

2009-08-22T00:54:00.000-07:00

材料：

江鱼仔 - 200克（冲洗，沥干备用）
小辣椒 - 2-3条（切片）
蒜头片 - 10颗
柚子叶 - 2片（切丝）
老抽，砂糖

做法：

起油锅，用少许油把江鱼仔慢火煸到香脆。
把江鱼仔推到锅边，在中间利用剩余的油把辣椒，蒜片和柚子叶煸出香味。
把所有材料伴均匀；熄火后用老抽和砂糖调味即可。

*********************************************************

Ingredients:

Ikan Bilis - 200gm (rinse and drain well, set aside)
Bird eye chilli - 2-3 (cut into slices)
Garlic - 10 cloves (cut into slices)
Pomelo Leaves - 2 pcs (cut into shreds)
Dark Soy Sauce, Sugar to taste.

Method:

Heat up a wok, add some oil and fry the ikan bilis till crispy ( low medium flame).
Push the fishes to the side; fry the chilli, garlic and pomelo leaves till fragrance (slightly crispy).
Mix all ingredients well; off the flame.
Add in dark soy sauce and sugar to taste.

土芹鱼片汤 / Chinese Celery & Fish Slice Soup

2009-08-12T09:00:00.000-07:00

材料：

新鲜鱼肉 - 400克（起骨熬汤底；鱼肉切双飞蝴蝶）
土芹 - 1把（只取根茎，切细末）
老姜 - 1块（拍扁）

调味：

味精，盐

做法：

起汤锅用清水，鱼骨和姜块熬成汤底后；把汤渣捞起弃置，汤底调味备用。
鱼肉用少许姜葱酒和一小撮盐腌制15分钟；土芹末摆深汤碗中。
等汤底滚沸时，把鱼片下锅烫熟；当汤水再次滚沸时候就冲进汤碗中的土芹末即可。

小明小贴士：

腌制鱼肉不可超过15分钟，不然鱼肉纤维会被干扰而影响鱼肉的口感。

做姜葱酒：把姜和葱一起在绍酒里头捣烂，过滤即成姜葱酒了。
过滤后才使用可以免去你从鱼肉挑起姜葱丝的烦恼。

********************************************************************

Ingredients:

Fresh Fish - 400gm (remove the bones for making soup stock; cut the fish meat thinly)
Local Chinese Celery - 1 bunch (only use the stem; chopped finely)
Old Ginger - 1 small knob (flatten slightly)

Seasoning:

MSG, Salt

Method:

Get a soup pot, add in water, fish bones and old ginger; boil to make soup stock. Discard the bones and giner, add seasonings and set aside.
Marinate the fish with "Ginger Spring Onion Wine", with a pinch of salt.
Boil the soup stock; put the celery in a deep soup bowl.
When the soup is boling, add in the fish to cook; once the boil begins to boil the 2nd time, pour this hot soup into the soup bowl.

Small Ming's Tips:

Never marinate the fish meat for more than 15mins, it will affect the textures of the flesh and also the taste of the fish.
To make Ginger/Spring Onion Wine: Crush ginger and spring onion in chinese cooking wine, squeeze the juice out, sieve the wine and use to marinate the fish.
Sieve the wine will save u the trouble of picking the shreds of ginger and spring onions later!

蒜茸菠菜 / Stir Fry Spinach

2009-08-03T09:21:00.000-07:00

材料:

菠菜 - 300克
蒜茸 - 1汤匙
味精,盐 - 少许
水 - 少许

做法:

菠菜预先烫过水，捞起沥干并压干水份备用。锅里头的水就不要了。
另外起个热油锅，把蒜茸炒香。
把菠菜和调味一起下锅翻炒；间中在锅边加一点清水形成水汽。
伴匀后即可上盘了。

小明小贴士：

菠菜含有嘌呤，可能对痛风的患者有不良效果。
经过烫水的步骤可以减少嘌呤的成份。

************************************************

Ingredients:

Spinach - 300gm
Chopped Garlic - 1 tbsp
MSG, Salt - to taste
Water - a dash

Method:

Boil spinach briefly in hot water; scoop them up and drain well, press away excess water. discard the pot of water.
Heat up a pot with some oil; fry the garlic till fragrance.
Add in spinach and seasoning, mix well.
add a dash of water along the sides of the pot to create hot steam.
toss the vegetables a bit then serve hot on a plate.

Small Ming's tips:

Spinach has a high content of purine which is not good to people with gout problem
Boiling them in water before cooking is another method to reduce the purine content.

爆炒肉丝 / Stir Fry Meat Shreds

2009-07-26T02:54:00.000-07:00

材料：

肉丝 - 300克（可以选用猪肉或鸡肉；用少许味精，盐，生粉，蛋白伴均匀备用）
韭黄 - 100克（切段）
银芽 - 100克（豆芽把头尾摘掉）

调味：

味精，盐 - 少许
花雕酒，上汤 - 各少许
米醋 - 几滴（可以解韭黄和银芽的腥味）
芡粉水
麻油

做法：

把味精，盐加在韭黄和银芽上备用。
将肉丝用热油爆香后，倒入韭黄，银芽和少许上汤快速翻炒。
在镬边沾酒添加酒香。
滴几滴米醋。
用芡粉水把汤汁收干，淋上麻油即可。

小明小贴士：

韭黄和银芽要保持香脆的口感，炒菜的时候火候一定要猛，速度也要快。
所以味精和盐预先放在蔬菜上，就可以省下你下调味的时间了。

**********************************************

Ingredients:

Meat Shreds - 300gm (use pork or chicken; marinate with MSG, Salt, Egg white, Potato Starch powder)
Yellow Chives - 100gm (cut into smaller length)
Bean Sprouts - 100gm (pluck away the "head" and "tail", only want the middle white flesh)

Seasonings:

MSG, Salt - to taste.
Chinese Cooking Wine / Soup Stock - a little
Rice Vinegar - few drops (to remove "beanie" taste)
Potato Starch Water mixture
Sesame Oil

Method:

Add MSG/ Salt onto the bean sprouts/yellow chives, set aside.
Heat wok with oil and stir fry the meat shreds till fragrance; toss in the bean sprouts/yellow chives and a little soup stock; mix it quickly.
Add a few drops of rice vinegar.
Thicken the sauce with potato starch water mixture; drizzle some sesame oil.
Serve hot.

Small Ming's Tips:

To retain the crunchiness of bean sprouts/ Yellow Chives; this dish have to be cooked over big flame and do not over cook them too. that is why, seasoning are put on to the vegetables before you toss them in to the wok. to save your time finding/measuring the MSG/Salt.

肉丸竹笙冬粉汤

2009-07-23T10:03:00.000-07:00

材料：

猪肉碎 - 300克
竹笙 - 4-5根
冬粉 - 2束
姜丝 - 适量
葱花 - 少许

调味：

味精，盐，胡椒粉 - 适量

做法：

猪肉碎用少许味精，盐，生粉，鸡蛋，生抽，胡椒粉腌一下。
竹笙用水泡软后，洗净；切段备用。
冬粉用水泡软后；沥干备用。
将一锅清水烧开，加入姜丝；随后把肉末捏成丸子放进滚水中。
把竹笙和调味加进汤里。
等肉丸熟了就可以把冬粉和葱花加进去了。

小明小贴士：

肉丸子如果加入少许马蹄碎也可以增加肉丸的口感。

*****************************************************

Ingredients:

Minced Pork - 300gm
Bamboo Fungus - 4-5 pcs
Vermicelli - 2 knots
Ginger Shreds - a handful
Chopped Spring Onions - a handful

Seasonings:

MSG, Salt, Pepper Powder - to taste.

Method:

Marinate minced pork with a dash of light soy sauce, msg, salt, pepper powder, potato starch powder and egg. Set aside.
Soak Bamboo fungus in water till soft; cut into 1/2inch long; set aside.
Soak vermecelli in water till soft; set aside.
Boil a pot of water, throw in a handful of ginger shreds. Make the pork into meat balls and place them into the boiling water.
Add in bamboo fungus and seasonings; continue to boil the soup.
When the meat balls are cooked, add in vermicelli and spring onions. Serve hot.

Small Ming's Tips:

Mixing chopped water chestnut into the minced pork will add a crunchiness texture in the meat balls.

土芹炒肉片 / Stir Fry Fatty Pork with Local Celery

2009-07-11T09:24:00.000-07:00

材料：

三层肉 - 300克（切成薄片，用少许生粉，鸡蛋，味精，盐，黍米油伴均匀腌最少40分钟）
土芹 - 120克（把泥沙洗净，切成段）
红辣椒片 - 1汤匙
蒜片 - 1汤匙
豆豉 - 1茶匙

调味：

生抽，味精，上汤，花雕酒 - 各少许
生粉水 - 适量（勾芡用的）

做法：

用热油把豆豉，辣椒片和蒜片爆香。
加入猪肉片快速翻炒至变灰白色后，就加入土芹和调味料。
最后勾芡，淋上少许清油翻炒一下就可以上盘了。

小明小贴士：

勾了芡之后，在还没有上盘之前，如果能够淋上少许清油伴一下，就会发现整盘菜肴会明亮起来哦。
猪肉如果可以冷冻30分钟，给它稍微有一点硬度，就会比较容易切成薄片了

********************************************** Ingredients:

Pork Belly - 300gm
(cut into thin slices; marinate with a bit of MSG, Salt, Potato Starch Powder, Egg and Oil.)

Local Celery - 120gm
(wash away the soil; cut into 1 inch long length)

Red Chilli slices- 1 tbsp
Garlic slices - 1 tbsp
Preserved Black Bean - 1 tsp

Seasonings:

Light Soy Sauce, MSG, Soup Stock, Cooking Wine.
Potato Starch Water mixture (for thickening purpose)

Method:

Heat up some oil and fry chilli, garlic and black beans till fragrance.
Add in the pork and fry quickly to separate them.
When the pork begins to turn pale colour, add in celery and seasonings.
Thicken the sauce slightly with starch mixture; drizzle some oil, mix well and serve hot.

Small Ming's Tips:

After thickening the sauce, if you drizzle some oil and mix it before serving on plates, you will discover the dish will "brighten" up with the help of the oil.
Freeze the pork for 30mins to harden it slightly, it is much easier to cut into thin slices.

醉鸡 / Drunken Chicken

2009-07-09T06:05:00.000-07:00

材料：

鸡中翼 - 3公斤
滚水 - 2公斤
冰糖 - 1两
盐 - 1两
老姜片 - 少许
上好花雕酒 - 14两
鱼露 - 3两

做法：

用一锅滚水把鸡翼煮熟，捞起沥干水分后就浸泡在凉水降温，备用。
在煮鸡翼的当儿预先把冰糖，老姜和盐放入深锅里头，冲入滚水，搅拌至冰糖溶解。
等这一锅老姜水凉了，才倒入鱼露和花雕酒拌均匀。
最后把沥干水分的鸡翼放进卤锅里头浸泡，盖上并放进冰箱冷藏至少2-4小时就可以吃了。

小明小贴士：

花雕酒的品质是决定醉鸡的酒香程度哦。

***********************************************************

Ingredients:

Chicken Mid Joint - 3kg
Boiling water - 2kg
Rock Sugar - 38gm
Salt - 38gm
Old Ginger Slices - a handful
Good grade Chinese Cooking Wine - 532gm
Fish Sauce - 114gm

Method:

Cook chicken wing in boiling water till cooked; remove from the pot and place into a pot of cold water to stop the chicken wing from cooking and also to cool down the temperature.
Put old ginger, rock sugar and salt into a deep soup pot, pour in the boling water, stir until the rock sugar melts, wait for this pot of ginger water to cool down.
Add in fish sauce and cooking wine, stir well.
Lastly add in the chicken wings, covered; place in a chiller to chill for another 2-4hrs before serving.

Small Ming's Tips:

The grade of the chinese cooking wine used will determine the wine aroma of this chicken wing dish.

人参气锅鸡汤 / Chicken Ginseng Soup inYunNam Steam Pot

2009-06-30T05:53:00.000-07:00

材料：

老母鸡 - 1只（斩件或斩半）
新鲜人参 - 2只
枸杞 - 1把

做法：

把所有材料放进气锅里头，盖上。
将气锅摆在一锅滚水上，任其水蒸气充入气锅里头；凝固成露水。
当气锅的汤水有八九分满就可以了。

小明小贴士：

做鸡汤最好能够选用老母鸡会比较甜。
做这锅鸡汤不需要加调味和水就已经很好喝了。
你也可以将气锅摆入蒸炉里。

**************************************************************

Ingredients:

Mature Hen - 1 pc (chopped to smaller pieces or cut into half)
Fresh Ginseng - 2 pcs
Woldberries - 1 handful

Method:

Put all ingredients into a Yun Nam Steam Pot, cover the lid.
Place the pot on top a pot of boiling water, allowing the steam to enter into the steampot from the base.
when the steam pot is almost filled with chicken stock, it is almost ready to be served.

Small Ming's tip:

Use mature hen instead of spring chicken to bring out more flavour into the soup.
this dish do not need to add seasoning or water.
you can put the whole steam pot into a steamer instead of over a pot of boiling water.

红酒炖梨 / Pear in Red Wine (Dessert)

2009-06-25T01:12:00.000-07:00

材料：

水晶梨 - 4个（去皮；中间用挖洞器把芯去掉）
红酒 - 1瓶
太古天然原蔗糖 - 250克
清水 - 1公斤

做法：

把糖水煮好后；加入水晶梨继续焖至软。待凉备用。
将一半的糖水倒掉，用红酒补充倒掉的糖水。
放进冷藏3-5小时即可取出切片上盘。

小明小贴士：

如果红酒不那么酸，那你可以把糖的比例减少； 1份糖对 5份水

******************************************

Ingredients:

Crystal Pear - 4 pcs (peel off skin; cut a hole in the center to remove the seeds)
Red Wine - 1 bottle
Taikoo Natural Unrefine Sugar - 250gm
Water - 1kg

Method:

Boil water and sugar together until sugar melts; add in the pear and simmer until soft; set aside and wait to cool.
Pour away half of the syrup content, replenish with red wine.
Transfer into chiller and set to chill for 3-5hrs.
to serve, cut into slices or wedges.

Small Ming's Tips:

if your red wine is less sour in nature, then you can reduce the sugar to this proportion ; 1 part of sugar to 5 parts of water.

小明阿渣 / Achar Achar

2009-06-17T05:50:00.000-07:00

材料：

皇芽白 - 半个（切粗条；用盐腌出水后，冲水沥干备用）
红萝卜 - 1条（去皮，切粗条；用盐腌出水后，冲水沥干备用）
黄瓜 - 3条（去芯，切粗条；用盐腌出水后，冲水沥干备用）
黄梨 - 半个（切粗条备用）
红辣椒 - 3条（切半，去籽，切成小段备用）
小葱头 - 10个（去皮，切半备用）
蒜头 - 10瓣（去皮备用）
花生碎，芝麻 - 适量

酱汁调味：

虾米碎 - 150克
黄姜 - 1小块（拇指般大小；磨成茸备用）
辣椒混合酱 - 200克（可以叫巴刹卖咖喱粉摊贩帮你调）
太古天然原蔗糖，白米醋 - 适量

做法：

用热油把辣椒混合酱，黄姜和虾米碎炒出香味。备用。
取一个大锅，把所有材料和炒香的浆料放进去，加入适量的米醋和太古天然原蔗糖，办均匀后，静置20-30分钟后等材料入味即可。
吃不完可以收进密封罐子冷藏。

小明小贴士：

蔬果尽量切大小一致；腌制时间比较好控制，也比较美观。
炒辣椒混合酱时候油要够，火不能太猛，一定要不断翻炒到看见一层辣油浮在面上才过关哦！不然香料的香味没有逼出来就辜负香料的使命了。

***********************************************

Ingredients:

Long Cabbage - 1/2 (cut into thick strips; marinate with salt to soften it; then rinse and drain well)
Carrot - 1pc
(peel off skin, cut into thick strips; marinate with salt to soften it; then rinse and drain well)
Cucumber - 3pcs
(remove the seeds, cut into thick strips; marinate with salt to soften it; then rinse and drain well)
Pineapple - 1/2 (cut into thick strips)
Red Chilli - 3pcs (cut half, remove seeds then cut into smaller length)
Shallot - 10pcs (remove skin; cut half)
Garlic - 10pcs (remove skin)
Crushed Peanuts , Sesame seeds

Seasoning Paste:

Chopped Dried Shrimp - 150gm
Turmeric - 1 knob (size of a thumb; grind)
Chilli Paste - 200gm (can ask the wet market curry powder vendor to mixed for you)
Taikoo Natural Unrefined Sugar, Rice Vinegar

Method:

Stir fry the dried shrimp, chilli paste and turmeric with oil, over medium heat, till a layer of chilli oil floats on top the paste; set aside.
Get a big pot and put in all the ingredients; season with rice venegar and taikoo sugar;
mixed well and let it stand for at least 20mins before serving.
Any extra can keep in a sealed container, put into chiller.

Small Ming's Tips:

Cut the vegetables and fruits to same size, so its easier to control the marinating time and it looks more neat on plates too.
Make sure you fry the chilli paste with enough oil, flame not too strong, continue to stir fry until you see a layer of chilli oil floats on top of the paste. this will show that the paste is well done, giving out it fullest aroma it meant to bring to you.

酸菜肉丝 / Pickled Vegetable with Pork

2009-06-04T08:24:00.000-07:00

材料：

酸菜 - 600克（切丝；泡几次水以去咸味）
三层肉 - 200克（切丝；上浆；拉油）
红辣椒 - 2条（切半；去籽再切成小段）
酥脆猪油渣 - 1把
蒜头末 - 1汤匙

调味：

味精，盐，太古天然原蔗糖，生抽。
老抽（几滴调色）。
水，芡粉水。

做法：

用热油把蒜头末爆出香味；加入酸菜丝和肉丝伴炒。
加入调味和水后，焖片刻。
加入红辣椒，猪油渣和几滴老抽；伴炒均匀。
勾一点薄芡；淋上少许清油即可。

**********************************************

Ingredients:

Pickled Vegetables - 600gm (cut into thin shreds; soak in water to get rid of the saltiness)
Pork Belly - 200gm (cut into thin shreds; marinate and deep fry in hot oil briefly)
Red Chilli - 2 (cut halves; remove seeds and cut into smaller length)
Crispy pork lard - a handful
Chopped Garlic - 1 tbsp

Seasonings:

MSG, Salt, Taikoo Natural Unrefine Sugar, Light Soy Sauce.
Dark Soy Sauce (a few drops to enhance the colour)
Water and Potato Starch Mixture (to thicken the sauce)

Method:

Fry the garlic till it emits fragrance; toss in the vegetable shreds and pork shreds, mix well.
Add in the seasonings and water; simmer for a while.
Stir in chilli, crispy pork lard and a few drops of dark soy sauce; mix well.
Lastly, thicken the sauce lightly with some potato starch mixture.
Drizzle a bit of clear oil, mix well and serve hot.

冬瓜消暑饮品 / Heat Relieving Winter Melon Drink

2009-05-31T08:32:00.000-07:00

材料：

老冬瓜 - 1个（大约1。7公斤；连皮带籽切块）
水 - 5公斤
生薏米 - 240克
熟薏米 - 40克
灯芯草 - 5克 (可不加)
冬瓜条 - 100克
太古天然原蔗糖 -100克

做法：

除了太古天然原蔗糖，把其他材料一起煮滚后，
再继续用小火小滚多一个小时左右。
加入太古天然原蔗糖伴均匀即可。

小明小贴士：

这个饮品有利尿，消暑的作用。
去渣即可享用好喝又有淡淡冬瓜清香味的天然饮料。

冬瓜选用老的比较"凉"
比较老的冬瓜，绿衣的表面上会有白色粉末。

************************************************************

Ingredients:

Winter Melon - 1 (@1.7kg; cut into pieces, retaining seeds and skin)
Water - 5kg
Raw China Barley - 240gm
Cooked China Barley - 40gm
Deng Xi Cao - 5gm (optional)
Winter Melon Sugar Strips - 100gm
Taikoo Natural Unrefine Sugar - 100gm

Method:

Beside Taikoo Sugar; put the other ingredients together and bring to boil.
Continue to boil for another 1hr in smaller flame.
Lastly, stir in taikoo sugar to taste.
Drink only the water, discard the ingredients inside.

Small Ming's Tips:

This drink helps to promote passing out body fluid and it has a cooling effect on the body too.

Choose "older" winter melon as it believes to be "cooler" in nature.
who to tell if its "old" melon?
look out for white powdery on the green melon skin. the young ones don't get it!

咖喱炸鸡 / Fried-Chicken Curry

2009-05-27T03:33:00.000-07:00

材料：

鸡腿肉（去骨） - 3只（切块；上浆；拉油备用）
马铃薯 - 2个（留皮，切块；拉油备用）
番茄 - 2个（切块）
香茅 - 2棵（切成小段；略微拍扁）
虾米末 - 3汤匙
青红辣椒 - 各1条（切半，去籽，切成小段备用）
咖喱酱 - 4汤匙
浓椰浆 - 100-125毫升
咖喱叶 - 1棵（只要叶子）
玉米脆片 - 1 碗

调味：

味精，盐，太古天然原蔗糖。

做法：

把虾米末，咖喱酱用温油炒到能够看到一层油浮在面上。
加入鸡肉，香茅，马铃薯，番茄翻炒均匀。
当鸡腿肉差不多要熟了，就可以加入椰浆和调味。（如果太干，可以加入少许滚水）
等鸡肉全熟了就可以加入辣椒和咖喱叶。

吃的时候可以伴玉米脆片来吃。

小明小贴士：

如果将鸡肉和马铃薯拉油至半熟，那么在煮咖喱的过程要注意时间的掌控，以免鸡肉煮太熟而马铃薯还没熟。

**********************************************

Ingredients:

Chicken Drumstick (de-bones) - 3 (cut into bite size; marinate and deep fried till half cooked)
Potato - 2 (keep the skin; cut into bite size; deep fried till half cooked)
Tomato - 2 (cut into wedges)
Lemon Grass - 2 stalks (cut into smaller length; flatten it slightly)
Minced Dried Shrimp - 3 tbsp
Red & Green Chili - 1 each (half it, remove seeds and cut into smaller length)
Curry Paste - 4 tbsp
Thick Coconut milk - 100-125ml
Curry Leaves - 1 stalk (use only the leaves)
Corn Flakes - 1 bowl

Seasonings:

MSG, Salt, Taikoo Natural Sugar.

Method:

Use warm oil to stir fry minced shrimp and curry paste until you see a layer of red oil floating on top.
Add in chicken, lemon grass, potato, tomato and mix well.
When the chicken is almost done, pour in coconut milk and the seasonings. (you may add a little hot water if it is too dry)
Once the chicken is cooked, stir in curry leaves and chili.

Corn flakes are serve by the side.

Little Ming's Tips:

You have to adjust the curry cooking time, base on how "cooked" you'd deep-fried the chicken and potato; cos you don't want the chicken to be over cooked when the potato is just the correct texture.

卤肉夹荷叶 / Stewed Pork with Steam Bun

2009-05-20T04:50:00.000-07:00

材料：

三层肉 - 1公斤（切厚片，用老抽上色，拉油断生备用）
荷叶包 - 10-15个（蒸热备用）
芫荽 - 1把（切段）

卤汤：

水 - 800毫升
老抽 - 300毫升
太古天然原蔗糖 - 200克
老姜 - 1块（拍扁）
陈皮 - 1块
鸡精粉 - 1汤匙
胡椒粉 - 半汤匙

做法：

把卤汤煮滚后，加入肉片煮到软即可。
吃的时候用荷叶包夹块肉片和芫荽即可。

小明小贴士：

卤汤不要丢弃；连同汤面上的一层油一起冷藏。等到要用的时候才把凝固的脂肪刮掉。煮滚后就可以加入你喜欢的卤料了。

***************************************

Ingredients:

Pork Belly - 1kg (cut into thick slices; marinate with dark soy sauce and deep fry them briefly)
Steam Lotus Leaf Bun - 10-15pcs (may substitute with white bread or normal plain steam bun)
Chinese Parsley - a handful (cut into 1" length)

Stewed Sauce:

Water - 800ml
Dark Soy Sauce - 300ml
Taikoo Natural Unrefined Sugar - 200gm
Ginger - 1 knob (smashed lightly)
Dried Orange Peel - 1 pc
Chicken Stock Powder - 1tbsp
Ground white pepper - 1/2tbsp

Method:

Boil the stewed sauce ingredients, add in the sliced pork and simmer until soft and tender.
To eat, wrap a bun with a piece of pork and some chinese parsley.

XiaoMing's Tips:

Do not throw away the stewed sauce after the meal! Simply dish out the pork, store the sauce in the freezer (do not ladle off the layer of oil on the surface). When needed, just scrap off and discard that layer of solidified oil and bring the sauce to a boil; add in your favorite meat to stew to perfection!

酸辣海鲜冬粉沙拉 / Tung Hoon Salad

2009-05-13T04:31:00.000-07:00

材料：

冬粉 - 2-3捆（煮至透明；沥干备用）
苏东 - 1条（煮熟；切圈备用）
鲜虾 - 5只（去壳；煮熟备用）
芫荽 - 1小把（切碎）
小葱头 - 1小把（切丝）
小辣椒碎 - 1茶匙
炸蒜末 - 1小把

酱料：（预先按自己口味来调制）

鱼露，太古天然原蔗糖，酸柑汁（可加1小搓味精增加风味）

做法：

去大腕一个；先放进冬粉。
摆上苏东，虾肉，芫荽，葱头丝，辣椒末。
最后淋上酱料，略微伴一下即可。

小明小贴士：

苏东，虾仁和冬粉可以一起煮，可以节省煤气和时间。
去了壳的虾仁还没有煮之前；可用少许生粉，盐搓片刻再冲洗，可以去腥味。

****************************************************

Ingredients:

Tung Hoon - 2-3 knots (cook until transparent; drain well set aside)
Squid - 1 pc (cut into rings; cooked)
Prawns - 5 pcs (remove shell;cooked )
Chinese Parsley - 1 small handful (chopped)
Shallot - 1 small handful (sliced thinly)
Chopped Bird-eye chili - 1 teaspoon
Deep fried Chopped Garlic - a small handful

Sauce: (premix according to own preference)

Fish Sauce, Taikoo Sugar, Fresh Lime Juice. (add a pinch of MSG for extra flavors)

Method:

Get a big bowl, put in Tung Hoon.
then add in Squid Rings, Prawns.
Throw in chinese parsley, shallot and chili.
Drizzle the sauce over and toss lightly before serving.

Ming's Little Tips:

To save on gas and time, you can cook the squid, prawn and tung hoon together.
Rub salt and potato starch powder on the shelled prawn can help to remove the "fishy" aroma.

太古烩湘莲 / Taikoo Lotus Seed Sweet Soup

2009-05-06T07:36:00.000-07:00

材料：

莲子 - 150克（预先蒸软备用）
枸杞子 - 20克（用水涨发，沥干备用）
桂圆肉 - 30克（如果太大就切小一点）
黄梨 - 40克（切小块）
太古天然原蔗糖 - 200克
清水 - 1公斤

做法：

将太古天然原蔗糖和清水煮滚至糖溶解；
加入枸杞子，桂圆肉和黄梨焖煮片刻；
最后加入莲子煮滚即可。

小贴士：

糖水比列为1份糖对比5份水。
莲子如果选用罐装糖水莲子来替代；那么记得把铁罐里的糖水倒掉不要，而自制糖水的糖份也要酌量加减。

*****************************************************

Ingredients:

Dried Lotus Seed - 150gm (steam till soft)
Dried Wolfberries - 20gm (soak in water till soft; drain away the water)
Dried Longan - 30gm (cut into smaller bits)
Pineapple - 40gm (cut into smaller bits)
Taikoo Sugar - 200gm
Water - 1kg

Method:

Boil Taikoo Sugar and water until the sugar is well dissolve;
Add in wolfberries, dried longan and pineapple and continue to boil;
Add in Lotus seed and simmer for a while before serving.

Little Tips:

The syrup mixture is based on a proportion of 1 part of Sugar to 5 parts of Water.
If you are using tin-can Heavy Syrup Lotus Seed, remember to discard the syrup from the tin and adjust the sweetness of your sweet soup by reducing the sugar content.

豆豉虾仁 / Stir Fry Shrimps with Preserved Black Bean

2009-04-30T09:07:00.000-07:00

材料：

大虾 300克（去壳，切双飞型）
青，红，黄灯笼椒 - 各半个 (切块）
蒜头片，红辣椒片，姜片，洋葱片 -各少许
豆豉 - 半汤匙
芡粉水 - 少许

调味：

花雕酒 - 适量
生抽，胡椒粉 - 少许
老抽 - 少许（调色用）
上汤 - 少许
米醋，麻油 - 少许

做法：

大虾加入少许盐和生粉后抓均匀；冲水洗净然后用干布稍微压干。
接着用少许蛋白，盐和生粉来腌大虾最少40分钟。
起个油锅把大虾稍微炸一下；眼见大虾一变色就把灯笼椒倒入再一起炸多3-5秒就全部立刻捞起来沥干油备用。
锅里剩少许油把蒜头片，红辣椒片，姜片，洋葱片和豆豉爆香。
加入大虾和灯笼椒回锅稍微翻炒一下。
在锅边沾酒；加入生抽，胡椒粉和几滴老抽。
倒入少许上汤和几滴米醋就可以勾芡。
上盘前加入少许麻油即可。

***********************************

Ingredients:

Big Shrimps - 300gm (remove the shell; cut a slit on the back)
Green/Red/Yellow Capsicum - 1/2 each (cut into smaller pieces)
Garlic slices/Red chili slices/Ginger slices/Onion slices - a small handful each
Preserved Black beans - 1/2 tablespoon
Starch water mixture

Seasonings:

Chinese cooking wine - a dash
Light soy sauce, pepper powder - a dash
Dark soy sauce - a few drops
Stock soup - a small ladle portion
Rice vinegar, sesame oil - a dash

Method:

Put some salt and potato starch powder into the shrimps, rub and mix well; rinse with water and pat dry with a dry towel.
Marinate the prawn with some egg white, salt and potato starch powder for at least 40mins.
Heat up the wok, add in substantial cooking oil for deep frying.
Deep fry the shrimps until it turns to red colour, add in all the capsicum and deep fry for another 3-5 secs, scoop all up and drain away the oil.
Keep 2 tbsp of oil in the wok; stir fry garlic, red chili, giner, onion and black beans till fragrance.
Add in shrimps and capsicum.
Splash a dash of cooking wine into the wok to create some steam, add a dash of light soy sauce and pepper powder; and a few drops of dark soy sauce.
Pour in the stock soup and bring to boil.
Add a few drops of rice vinegar before you thicken the sauce with starch water mixture.
drizzle some sesame oil over and serve hot.

马蹄冻 / Water Chestnut Jelly

2009-04-22T06:24:00.000-07:00

材料：

马蹄 - 120克（剁细）
水 - 600克
白糖 - 150克
班兰叶 - 3-5片
菜燕精 - 7克

做法：

先把水，白糖和班兰叶煮出斑兰香味；就可以把班兰叶丢掉。
加入马蹄碎和菜燕精；煮到菜燕精溶了就可以倒入四方模型。（大约倒1寸高）
等凉了就可以冷藏，再切块享用。

************************************************

Ingredients:

Water chestnut - 120gm (chopped finely)
Water - 600gm
Sugar - 150gm
Pandan Leaves - 3-5 pcs
Agar-Agar powder - 7gm

Method:

Boil water, sugar and pandan leaves until the pandan fragrance is out; discard the leaves.
Add in water chestnut and agar agar powder and cook until the powder dissolve.
Pour content into a square mould (make the jelly not thicker than an inch), let it cool before transferring into the chiller to set.
Cut and serve chilled.

韭黄炒鸡丝 / Stir Fry Chicken and Yellow Chives

2009-04-22T05:52:00.000-07:00

材料：

韭黄 - 1把（切成1寸段）
鸡丝 - 200克（预先用少许盐，味精，水，生粉，蛋白，熟油伴均匀）
红辣椒丝 - 30克
红萝卜丝 - 30克
冬菇丝 - 30克
蒜末 - 少许

调味：

味精，盐，胡椒粉
米醋
花雕酒
芡粉水

做法：

鸡丝用热油快炒片刻；一变色即刻捞起来备用。
镬里头剩下少许油把蒜末爆香；加入红辣椒丝，红萝卜丝和冬菇丝翻炒片刻。
加入韭黄，鸡丝和味精，盐，胡椒粉伴一下。
在镬边沾酒，滴几滴米醋就可以用芡粉水勾个薄芡即可。

****************************************************

Ingredients:

Yellow Chives - 1 handful (cut into 1" length)
Chicken shreds - 200gm
(marinate with a bit of Salt, MSG, Egg white, Water, Potato Starch Powder and Oil)
Red Chilli shreds - 30gm
Carrot shreds - 30gm
Chinese Mushroom shreds - 30gm
Chopped Garlic

Seasonings:

MSG, Salt, Pepper powder
Chinese Cooking Wine
Rice Vinegar
Starch Water Mixture

Method:

Stir fry the chicken shreds in hot oil and scoop it up immediately when it turns to pale white colour; set aside.
Retain a spoonful of oil in the wok, stir fry the chopped garlic till fragrance; add in chilli, carrot and mushroom shreds and toss to mix well.
Add in yellow chives, chicken shreds and a pinch of salt, msg and pepper powder; mix briefly.
Add in a dash of cooking wine along the side of the wok, and a few drops of rice vinegar.
Thicken the sauce slightly with the starch water mixture.
Serve hot.

凉拌莲藕 / Pickle Lotus Root

2009-04-07T07:17:00.000-07:00

材料：

嫩莲藕 - 1节（去皮，切片然后浸泡在醋水里头1-2小时；冲水备用）
姜片 - 2片
红辣椒末 - 少许（去籽）

调味：

麻油
白糖，米醋

做法：

热镬，用麻油把姜片爆出香味后，把姜片取出。
加入莲藕片翻炒片刻；加入白糖和米醋调味，伴入红辣椒末即可。
等凉了才吃。

小贴士：

莲藕如果炒太久，就不脆了。
在清水里头加少许醋即可。泡醋水可以化掉粘液也可以使到莲藕片不会变黑。

****************************************************** Ingredients:

Young Lotus Root - 1 section
(remove skin, cut into slices; soak in water with a dash of rice vinegar added, for 1-2hrs; rinse briefly and set aside.)
Gingle - 2 slices
Chopped Red Chilli - a bit (remove seeds, for garnishing)

Seasonings:

Sesame oil
Sugar / Rice Vinegar

Method:

Heat up the wok; fry the ginger slices in a spoonful of sesame oil until fragrance; discard the ginger.
Add in lotus root and continue to stir-fry briefly; add in sugar and rice vinegar to taste.
Add in chopped red chilli, mix well; wait to cool and serve.

Tips:

Do not over cook the lotus root or else it will loose its crunchiness texture.

Soaking lotus root in rice vinegar water is to remove the stick saps and also to prevent the lotus root from turning black.

this is a mild sweet and sour tasty pickle, serve as an appetizer before a meal.

Adjust the taste to have a balance taste, not one too overpowering. if you worry you cant get the correct combination, you can mix the rice vinegar and sugar before hand, in a proportion of 1:1. then gradually add either to suit your taste bud.

青椒炒鸡柳 / Stir Fry Chicken with Green Capsicum

2009-04-04T18:57:00.000-07:00

材料：

鸡腿肉 - 2 只（切拇指般大小；用少许味精，盐，酱清，生粉，蛋白腌40分钟）
青椒- 1 个（去籽，切块但切比鸡肉略微小一点）
蒜末，红辣椒片少许
芡粉水少许

调味：

味精，盐，酱清，胡椒粉，花雕酒，米醋，麻油

做法：（用大火，动作快，此菜肴不宜煮太久不然鸡肉老了不好吃）

用热油把鸡肉爆一下，一变色就把青椒倒入一起爆炒几秒后全部捞起来。
镬里头剩少许油，用大火把蒜末和辣椒片爆香。
加入鸡肉和青椒，调味料；然后在镬边撒一点水制造水气，把所有材料快炒均匀。
勾芡，滴几滴熟油后就可以上盘了。

****************************************************

Ingredients:

Chicken drumstick (boneless) 2 pcs
(cut into thumb-size; marinate 40mins with a little salt, msg, light soy sauce, starch powder, egg white)
Green capsicum 1 pc
(remove seeds; cut into pieces slightly smaller than the chicken)
Chopped garlic, fresh red chilli slices small portion
potato starch power and water mixture small portion

Seasonings:

MSG, Salt, Light soy sauce , pepper powder, chinese cooking wine, vinegar, sesame oil

Method: (High heat, Stir fry this dish within minutes to prevent over-cooking the chicken so as to retain its tender texture)

Fry the chicken in hot oil, when it turns to white colour, add in the green capsicum to fry together for few seconds; remove from heat, drain away the oil.
Heat a spoonful of oil, stir fry garlic and red chilli till fragrance.
Add in chicken, green capsicum and seasonings; sprinkle abit of water around the side of the wok to create hot water steam, stir fry the ingredients.
Thicken the sauce slightly with potato starch mixture, add a dash of oil to give a shinny look.
Serve hot.

豆豉苦瓜焖排骨

2009-03-15T05:49:00.000-07:00

材料：

排骨 300克
苦瓜 1条
黄梨 1/2个
豆豉 1汤匙
上汤
芡粉水

调味：

味精，糖，胡椒粉。

做法：

排骨用少许老抽，味精，盐，胡椒粉腌入味。
拉油备用。
苦瓜去籽，切成粗条后用热油炸片刻可以使它翠绿。
黄梨切粗条。
用热油把豆豉爆香，加入排骨，黄梨，上汤和调味。
焖到排骨软了才加入苦瓜焖到苦瓜熟软了就可以沟芡上盘了。

*********************************************************

Ingredients:

Pork Ribs 300gm
Bitter gourd 1
Pineapple 1/2
Preserved black beans 1tbsp
Soup stock
Starch powder + water (pre mix)

Seasoning:

MSG, Sugar, White Pepper powder

Method:

Marinate pork ribs with a bit of dark soy sauce, salt, msg and pepper.
Deep fried briefly and set aside.
Bitter gourd, remove seeds and cut into thick strips. Deep fried briefly and set aside.
Pineapple cut into thick strips.
Fry preserved black beans till fragrance, add in pork ribs, pineapple, soup stock and seasonings; simmer till pork ribs is soft.
Add in bitter gourd amd simmer till it is soft.
Thicken the sauce with starch powder water mixture.
Serve hot.

虾米焖南瓜 / Simmered Pumpkins

2009-03-15T05:36:00.000-07:00

材料：

中型南瓜 1个（去籽，留皮，切块）
虾米 2汤匙
猪肉末 2汤匙
蒜末 2 汤匙
上汤少许

调味：（可以不加）

味精，盐，生抽，胡椒粉。

做法：

南瓜块用热油炸过备用。（表层成型即可）
用少许油把蒜末，肉末和虾米爆香。
加入南瓜和上汤一起焖软即可。
*先试一下味道才决定要不要加调味料。

***************************************** Ingredients:

Medium size Pumpkin 1 (remove seeds, cut into smaller pieces)
Dried shrimps 2 tbsp
Minced Pork 2 tbsp
Chopped Garlic 2 tbsp
Soup stock

Seasoning: (optional)

MSG, Salt, White Pepper powder, Light Soy sauce

Method:

Deep fry the pumpkin partially cooked, set aside.
Fry garlic, pork and dried shrimps with a bit of oil till fragrance.
Add in Pumpkin and soup stock and simmer till soft.
*Taste it before deciding if you want to add in seasonings.

雪菜肉丝 / Preserved Vegetables and Pork

2009-03-11T06:19:00.000-07:00

材料：

雪菜（切丝） - 2碗
五花肉丝 - 1碗（用老抽少许伴均匀上色）
蒜末 - 2汤匙
辣椒末 - 2汤匙

调味：

味精，糖，胡椒粉，清水。

做法：

用热油把肉丝炒出香味后，把肉丝推到锅边。
利用锅里头的油把蒜末，辣椒末炒出香味后，把锅边的肉丝伴在一起。
加入雪菜丝和调味后，在锅边加入少许清水形成水气把雪菜肉丝烹一下就不会太干。
略微翻炒一下就可以上盘了。

**************************************

Ingredients:

Preserved Vegetables shreds - 2 rice bowls
Pork Shreds - 1 rice bowl (marinate with 1 tsp of dark soy sauce)
Chopped Garlic - 2 tbsp
Chopped Chilli - 2 tbsp

Seasonings:

MSG, Sugar, White Pepper Powder, Water.

Method:

Heat oil and stir fry the prok shreds till done; push it to the side of the wok.
Using the remaining oil in the wok, fry chopped garlic and chilli till fragrance; mix in the pork shreds.
Add in vegetables shreds and seasonings; mix well.
Add a dash of water around the wok to make hot steam to tenderise the meat and vegetables.
Stir fry awhile and serve warm.

龙井茶炖鸡 / Double-boil Chicken Soup with Long Jing Chinese Tea

2009-03-11T05:51:00.000-07:00

材料：

山芭鸡（约1.4kg） 1只（清洗干净，不用切开）
龙井茶 1两（约40克）（用煲汤袋装好成茶袋）
天麻 8片
宁夏枸杞子约40粒左右
红枣 8颗

调味：

盐，花雕酒。

做法：

把天麻，枸杞子和红枣塞入鸡肚后；把整只鸡放进炖盅。
茶袋放进炖盅。
加入滚水（水位一定要盖过鸡只）
加入少许盐调味。倒入约半杯花雕酒。
盖紧后炖2小时即可。

**************************************

Ingredients:

Kampung Chicken @1.4kg - 1pc (clean/rinse well, do not cut open)
Long Jing chinese tea - @40gm (pack in a soup bag)
Tian Ma - 8 slices
Wolfberries - @40pcs
Red Dates - 8

Seasonings:

Salt, Hua Diao Wine

Method:

Stuffed Tian Ma, Wolfberries and Red dates into the chicken stomach; put into a pot.
Place the tea bag into the pot.
Add boiling water (water level must cover over the whole of chicken)
Season with a pinch of salt, add about half cup of wine.
Cover well and put into a Steamer and double boil for 2hrs.

香在嘴里，甜在心里（椰盅炖云耳） / Double-boil Coconut Juice with Cloud Fungus

2009-02-09T07:11:00.000-08:00

材料：

椰子盅/椰水
云耳（泡软/沥干水份）
清水
冰糖 - 少许

做法：

把云耳，清水，椰水和冰糖一起煮成云耳糖水。
将云耳糖水装入椰盅，隔水炖2小时即可。

可加入少许熟木瓜块一起炖煮。

**********************************

Ingredients:

Coconut / Coconut juice
Cloud fungus (soak till soft, drain away excess water)
Water
Rock Sugar

Method:

Cook cloud fungus, water, coconut juice and rock sugar till soft.
Transfer into the coconut shell, cover well and double boil for 2 hrs before serving warm.

Add a couple of papaya cubes for extra fragrance.

Happy Valentine's Day
14th Feb 2009
Saturday

咕噜肉 / Sweet Sour Pork

2009-02-09T06:24:00.000-08:00

材料：

猪肉块（70%）
番茄块，洋葱块，青灯笼椒块，黄梨块 - 适量（记住-配料30%）

酸甜酱：（看肉的分量来决定；煮出来汁刚刚好挂上肉块即可）

Maggie茄汁

白糖/白米醋}
清水} 预先伴好
盐，味精}

芡粉水（勾芡）

做法：

猪肉用少许盐，味精，生抽，胡椒粉，鸡蛋液腌至少40分钟；伴入多点风车粉，然后用手把肉块个别捏实，好让粉能沾着肉块不会脱粉。
热油把猪肉炸到7分熟，要捞起来之前把青椒和洋葱*倒进去快炸几秒后立刻把所有材料捞起来沥干油备用。
锅里剩少许热油，加入茄汁；满满翻炒到开始冒小气泡**就可以把黄梨，番茄加入快炒几下。
倒入预先伴好的糖醋水，等滚了就可以勾芡；
最后把肉块，洋葱和青椒回锅快速伴炒均匀即可。

小贴士：
* - 青椒和洋葱如果炒太久就会失去独有的香气和色泽。所以快速拉一下油不只可以使色泽更翠绿，也可以去除菜涩味，又不用担心炒太老不好吃。

** - 把茄汁慢慢炒到冒小气泡，你会发现茄汁的颜色也慢慢从暗红色变成亮红色，这样的茄汁炒出来的菜肴也会更添色彩。

*****************************************

Ingredients:

Pork cubes (70%)
Tomatoes wedges, Onion wedges, Green Capsicum and pineapple cubes (30%)

Sweet Sour Sauce: (make just enough to coat the meat, not too much sauce)

Maggie tomato sauce

White Sugar }
White Rice Vinegar}
Water} premix just before cooking.
Salt/MSG}

Potato Starch powder mixture (for sauce thickening)

Method:

Marinate the pork cubes with light soy sauce, salt, msg, ground pepper powder and egg for 40 minutes; add in potato starch powder and cost it well)
Deep fry the pork cubes in hot oil till golden; add in green capsicum and onion cube to fry briefly; quickly remove all the ingredients and drain away the oil well.
keep abit of oil in the wok, add in tomato sauce and fry in over gentle fire until you see small little bubbles appear.
Add in pineapple and tomatoes cubes and the premixed sugar vinegar water; thicken the sauce lightly.
Lastly toss in the pork cubes, green capsicum and onion, mix it well briefly and serve.

吉祥如意阖家兴旺 / Prosperity Chicken Pineapple

2009-02-06T07:43:00.001-08:00

材料：

鸡腿肉 - 2 只（去骨，切块后；用少许蛋白，盐，味精腌40分钟，加入风车粉少许上浆备用）
黄梨 - 1/2个（切块，略微比鸡肉小一点）*
红辣椒 - 2条（去籽，切块）
蒜末 - 2汤匙
高汤 - 1/2杯左右
糖，盐 - 各少许
芡粉水 - 适量

做法：

镬里头用略微多点的热油把鸡肉拉一下，泡片刻。
鸡肉变灰白色就加入红辣椒块；立刻把所有材料捞起来沥干油备用。**
镬里头剩1-2汤匙油，加入蒜末爆香。
加入黄梨块，高汤和调味；略微焖片刻。***
鸡肉和红辣椒回锅略微翻炒均匀后；勾个薄芡即可。

小贴士：
* - 鸡肉熟了会缩起来；所以在切鸡肉时要考量鸡肉熟后不会比黄梨还要小块。不然摆盘时就不好看了。
** - 红辣椒如果能在热油泡上几秒可以使它颜色更亮，口感也会脆些。
*** - 依照家庭成员的口感来拿捏黄梨的软度；老人和小孩牙齿比较没那么有力，可以为他们焖得软一些，好让他们吃的时候比较能享受你烹煮的爱心佳肴。

**************************************************

Ingredients:

Chicken drumstick - 2 pcs
(remove bone; cut into chunk/marinate with salt, msg, egg white and potato starch powder for at least 40 minutes)
Pineapple - 1/2 (cut into cubes, slightly smaller than the chicken chunk)
Red Chilli - 2 pcs (remove seeds, cut into pieces)
Chopped Garlic - 2 tbsp
Soup Stock - approx. 1/2 cup
Sugar / Salt - to taste
Potato starch mixture - a little

Method:

Heat up slightly more oil in a wok; fry the chicken chunk briefly in hot oil.
the moment it turns to pale colour, add in the red chilli and immediately remove all ingredients and drain the oil well. set aside.
keep about 1-2 tbsp of oil in the wok, stir fry the chopped garlic till fragrant.
Add in pineapple, soup stock, sugar and salt; simmer according to own preferences of the soft textures of the pineapple you want.
Add in the chicken chunk and chilli, stir and mix well briefly.
Thicken slightly with potato starch mixture and serve immediately.