韭菜盒子 Chive Pocket

面皮食谱参考： 韭菜盒子（中）

正如老师所言，利用面皮的比例3:1:0.5，真的可以走天下。。面皮好软。。由于第一次做，我有些担心我的面皮会被馅料撑得爆开，所以我没有将面团压得很薄，做出来的韭菜盒子有一点厚。。下次再做时，我就会压薄一些，会更好吃！

自己动手做东西吃的好处是，可以自己决定用什么材料。。不喜欢吃的，不放；喜欢吃的，多放。。由于我不喜欢吃虾米，我就用了虾皮来取代虾米，让馅料有一丝咸香味儿。

刚煎出来的韭菜盒子一口咬下去，外酥内嫩，还有汁流出来呢～好香！好吃！虽然说凉了，面皮还是软软的，但是风味确实不如刚煎出来时那样好吃啦。。记得我爹曾经说过，刚出炉的东西当然好吃啦，放凉后如果还好吃，那就真的够功夫了。。很明显，我功夫还未到家！呵呵。。嗯，good try at least!下次会更好～

材料 (8个约手掌般大小的韭菜盒子):
面皮：
面粉--3杯
滚烫的水--1杯
清水--半杯

馅料:
韭菜--1杯
虾皮--半杯
鸡蛋--2个
麻油--1tbsp
盐--1tsp
白糖--1tsp
黑胡椒粉--适量

做法:

1. 在一深盘中放入面粉后，倒入热水，用筷子迅速地混合，再加清水继续搓揉成一光滑的面团。
2. 用保鲜纸将深盘盖起，让面团休面约30分钟。
3. 韭菜洗净后切末；鸡蛋煎成鸡蛋碎；虾皮爆香，取出待凉备用。
4. 将鸡蛋碎和虾皮混入韭菜末里，并加入麻油，盐，白糖和黑胡椒粉调味。
5. 把面团取出，分割成8等份后搓圆备用。
6. 取一份面团，杆成圆薄片。
7. 放上馅料后，将面团对折包起封口，边缘捏花边。
8. 平底锅放入油加热后，摆入韭菜盒子，小火煎至两面变金黄色即可。

Ingredients (Approximately 8 palm-sized chive pockets):
Dough：
All-purpose flour--3 cups
Hot boiling water--1 cup
Room temperature water--1/2 cup

Filling:
Chive--1 cup
Dried small shrimp--1/2 cup
Egg--2 nos
Sesame oil--1 tbsp
Salt--1 tsp
Sugar--1 tsp
Black pepper powder--Some

Method:

1. Put the flour into a deep big bowl, then, pour the hot water into the bowl and mix it quickly with chopsticks. Then, add in the room temperature water and knead it until it becomes a smooth dough.
2. Cover the bowl with cling wrap, set it aside for approximately 30 minutes.
3. Chop the chive after rinsing; scramble-fry the eggs, sautee the dried small shrimps, put them aside to let cool.
4. Mix the scrambled egg, dried small shrimps and chopped chive together, add in the sesame oil, salt, sugar and black pepper to taste.
5. Take the dough out of the bowl, divide it into 8 equal portions.
6. Get a portion of the dough and roll it with rolling pin to form a round, flat and thin dough sheet.
7. Put the filling on the dough sheet, fold the uncovered dough over the filling and press the opening to seal it. Then, fold the edge of the pocket inwards to form a nice edge.
8. Heat some oil on a frying pan, then, fry the chive pockets until both sides turn to be golden brown in color. Serve it while hot.

榨菜汤 Pickled Mustard Tuber Soup

材料(5-6人份):

鸡腿                    2个

四川榨菜            1颗

红萝卜                1根

马铃薯                2个

玉米                    1根

白胡椒粒            1汤匙（敲碎）

做法：

1. 榨菜用清水冲洗掉外层的辣椒酱后，放入一碗清水中浸泡约40分钟，约15分钟换一次水。
2. 将鸡腿切块，放入一锅沸水中汆烫后取出，用清水冲洗干净。
3. 红萝卜和马铃薯去皮洗净后，切成滚刀状；玉米切成厚片；榨菜切成薄片。
4. 取一锅，注入适量的清水，放入全部材料，大火煮至滚后，转小火煮约2个小时即可。

备注：

1. 榨菜一定要预先浸泡，以去除多余的咸味，要不然煮出来的汤会很咸。
2. 由于榨菜本身已有咸味，所以我不需放盐调味。

Ingredients (5-6 Servings):

Chicken drumstick                               2pcs

Szechuan pickled mustard tuber         1pc

Carrot                                                    1nos

Potato                                                   2nos

Sweet corn                                            1nos

White pepper                                        1tbsp (crushed)

Method:

1. Rinse the pickled mustard root to remove the red chili paste on its surface. Then, place it in a bowl of water for approximately 40 minutes with changes of water at 15-minute intervals.
2. Chop the drumsticks into pieces, blanch them for several seconds in boiling water and rinse them to remove impurities.
3. Cut the carrot and potatoes into chunks after removing their skins; cut the sweet corn into thick slices; slice the pickled mustard root into thin slices.
4. Put all the ingredients into a pot of water, cook with high heat until it comes to boil. Then, lower the heat and continue to cook for another 2 hours.

Notes:

1. It is a must to soak the pickled mustard tuber before cooking to remove the excess salt content. Otherwise, the soup will be extremely salty.
2. Since the pickled mustard tuber is salty, I did not add any salt to flavor the soup.

绿豆汤 Mung Bean Soup

这道糖水是我在大学时期经常煮的糖水。原因无它，就是即容易，快速又好喝！

好怀念当年煮了糖水后，下一步就是按电话，呼朋唤友地跟我的一班好友们分享这离开家里都还可以喝得到的糖水~

*绿豆糖水=大学回忆*

材料(5-6人份):
绿豆             1碗
小沙谷米     1碗
清水            适量
冰糖            适量

做法：

1. 将绿豆洗净后，用清水浸半小时。
2. 取一个汤锅，注入清水后，加入绿豆，以大火煮至水沸腾后转小火，继续煮约一个小时。
3. 小沙谷米洗净后，加入锅内，继续煮半小时至绿豆开花，小沙谷米变透明。
4. 加入适量的冰糖调味即可。

Ingredients (5-6 servings):
Mung bean     1 bowl
Small sago      1 bowl
Water             Appropriate amount
Rock sugar    Add to taste

Method：

1. After rinsing the mung bean, soak it in water for half an hour.
2. Put the mung bean in a pot of water, heat it by high heat until it boils. Then, lower the heat and continue to cook it for around an hour.
3. After rinsing the small sago, add it into the pot and continue to cook for another half an hour or until the sago has become fully transparent.
4. Add some rock sugar to taste. Ready to serve.

韩式泡菜锅 Kimchi Jjigae

今天天气阴凉阴凉，来一锅热辣的汤就最好了！

平常在外边吃的泡菜锅，虽然看起来红红的，但是吃起来却一点都不辣。

对于我这个无辣不欢的人来说，真不过瘾！

今天在家自己煮，想吃多辣就多辣～呼！那大汗淋漓的感觉真爽！

美中不足的地方就是，我买回来的泡菜不太酸。。可是，这泡菜锅还是好好吃～

材料(2人份):
麻油---1汤匙
泡菜---半碗
泡菜汁---半碗 (我买的泡菜很少汁，所以我没放)
洋葱---1颗 (切八份)
五花肉---随意 (切片)
韩式辣酱---1汤匙
嫩豆腐---1块
红辣椒---1条
葱白---少许
鸡蛋---1个
清水---适量

做法:

1. 把五花肉片于一锅沸水中汆烫5秒钟，取出备用。
2. 在一个小锅放入麻油，爆香洋葱，依序放入五花肉，泡菜和韩式辣酱，翻炒一会儿。
3. 倒入适量的清水于锅中，待滚后加入红辣椒，嫩豆腐和葱白即可。

备注：

1. 如果敲一颗鸡蛋入汤中，风味更佳。(我忘了加)
2. 此锅泡菜锅，拿来下饭最好。
3. 不嗜辣者，可不放韩式辣酱和红辣椒。

Ingredients (2 servings):

Sesame oil---1 tbsp
Kimchi---Half bowl
Kimchi juice---Half bowl (My store-bought kimchi contains less juice,so i just omit it)
Onion---1 pc (divide into 8)
Pork Belly---Own preference (Cut into slices)
Korean red pepper sauce---1 tbsp
Soft tofu---1 pc (Cut into thin slices)
Red chili---1 nos
Spring onion---Some (Slice diagonally)
Egg---1 nos
Water---Some

Method:

1. Blanch the pork belly slices in a pot of boiling water for around 5 seconds. Remove and set aside.
2. Heat some sesame oil in a sauce pot, stir fry the onion, followed by pork belly slices, kimchi and korean red pepper sauce.
3. Add some water into the pot. When it comes to boil, add in red chili, soft tofu slices and spring onion. Ready to serve.

Note:

1. It would be better to crack an egg into the soup. It tastes richer and nicer. (I have forgotten to do so.)
2. This kimchi jjigae is best serve with rice.
3. For non-spicy lover, you can omit the korean red pepper paste and red chili.

*饱足。满足*

I am submitting this post to Asian Food Fest: Korea hosted by Sharon of Fest of Feasts.

韩式紫菜饭卷 Kimbap

材料:
白饭   　　   2碗
麻油     　　 1tbsp
白芝麻          2tbsp
盐        　　  1tsp

寿司紫菜
菠菜
萝卜
肉松

做法:

1. 当饭煮好时，趁热拌入麻油，白芝麻和盐，放凉待用。
2. 萝卜切条后，和菠菜一起放入一锅沸水煮至熟，取出待凉备用。
3. 于一保鲜纸上放上一张紫菜，再放上白饭，稍微压紧。
4. 在白饭中间放上适量的肉松，再放上菠菜和萝卜。
5. 将紫菜由内向外卷起，一边卷，一边压紧。
6. 把卷好的饭卷切成约1.5cm厚片即可。

备注：

饭卷内的馅料可以随自己喜好，自行变化。例如，包入香肠，火腿，黄瓜，等等。

一直都有这个疑惑，就是韩式紫菜饭卷和日式寿司有什么分别。上网谷歌了一下，原来最大的分别就是韩式紫菜饭卷的白饭是拌入麻油和盐，而日式寿司则拌入醋和糖。

Ingredients:
Rice    　　                      2 bowls
Sesame oil                        1 tbsp
White sesame seeds         2 tbsp
Salt                         　　  1 tsp

Nori
Spinach
Carrot
Chicken Floss

Method:

1. Mix the sesame oil, sesame seeds and salt into the cooked rice. Leave it aside to cool.
2. Peel the carrot and cut it lengthwise. Then, boil it together with spinach until cooked. Drain it and set aside.
3. Place a sheet of nori on a sheet of cling wrap, then, put some rice on it and press til firm.
4. Put some chicken floss at the middle of the rice, followed by spinach and carrot.
5. Roll the nori outward firmly.
6. Cut the kimbap into approximately 1.5cm thick slices. Ready to serve.

Note：

It is okay to alter the ingredients to be rolled. For instance, roll sausage, ham, cucumber, etc at own preference.

刚开始切得有点厚。。

I am submitting this post to Asian Food Fest: Korea hosted by Sharon of Fest of Feasts.

葱油饼 Scallion Flatbread

面皮食谱参考： 韭菜盒子（中）

材料(8片约5寸的圆饼):
中筋面粉       3碗
热水　　　   1碗
清水　　　   半碗

馅料：
青葱　　　   2碗
盐　　　　   适量
玉米油　　   适量

做法：

1. 在一深盘中放入面粉后，倒入热水，用筷子迅速地混合，再加清水继续搓揉成一光滑的面团。
2. 用保鲜纸将深盘盖起，让面团休面约30分钟。
3. 青葱洗净后切成葱花，拌入少许盐待用。
4. 30分钟后，将面团取出，分割成8等份。
5. 取一份面团，桌上撒上少许面粉后，用杆面棍将面团杆成长形。
6. 在面团上涂油，再撒上青葱。
7. 将面团由内向外卷起后，稍微按压，再从右向左卷起成车轮状。
8. 把所有面团都卷好后，放置约10分钟。
9. 10分钟后，用杆面棍将面团杆平。
10. 在平底锅中倒入少许油，加热后放入葱油饼煎至金黄即可。

备注:

1. 用什么碗量面粉，请一定要用同样的碗量水，这样的比例才对。
2. 烫面做出来的面团，很柔软，好像耳垂那样软。

Ingredients (Approx. 8 pcs of 5" flatbreads):
All purpose flour       3 bowls
Hot water　  　　   1 bowl
Water      　　　     Half bowl

Fillings：
Scallion　　　   2 cups
Salt 　　　　    Add to taste
Corn oil   　　   Appropriate amount

Method：

1. Place the flour in a large mixing bowl, pour the hot water in and mix quickly with chopsticks. Then, add in the room temperature water and knead till a smooth dough is formed.
2. Cover the bowl with cling wrap and set aside for approximately 30 minutes.
3. Chop the rinsed scallion into small pieces and mix with some salt.
4. After 30 minutes, divide the dough into 8 equal portions.
5. Take one portion of the dough, roll it into a rectangular sheet by using a rolling pin on a floured table.
6. Apply some corn oil on the sheet followed by chopped scallion.
7. Roll the sheet outward, press it lightly, then, roll from right to left to form a wheel-like dough.
8. Leave the dough for approximately 10 minutes.
9. After 10 minutes, roll the dough into a flat sheet by using a rolling pin.
10. Heat some oil in a frying pan, then pan-fry the dough till golden brown. Ready to serve.

Note:

1. It is a must to use the same cup while measuring the flour and water to ensure the correct proportion is obtained. 
2. The dough made by this method is as soft as earlobe.

韩式拌饭 Bibimbap

昨天一直睡不着，因为满脑子都是这个家伙，韩式拌饭！所以，今天就来挑战一下，来个自制的韩式拌饭。

这道拌饭的准备时间比我想象中来得长，因为每一样配菜都得分开准备。但是，当成品出来时，真的觉得好满足；当送进嘴巴时，真的觉得好幸福。。呵呵。。什么都值了！这道韩式拌饭让我彻底地感受到什么叫做‘看起来简单，但并非真的简单，但其实又并非困难’。

材料:
白饭　　　　　
五花肉      
香菇
豆芽
菠菜
萝卜
金针菇
鸡蛋

调味料：
酱油
麻油
白芝麻
韩式辣酱

做法：

1. 香菇用温水泡发后切丝；五花肉切丝；萝卜刨丝备用。
2. 香菇丝和五花肉丝用酱油和麻油腌制约半小时。
3. 热一小锅水，加一些油，依序烫熟芽菜，菠菜，萝卜丝和金针菇。
4. 菠菜和金针菇各自切成约4cm长。
5. 把材料放到不同的小碗，各自加入适量的麻油和芝麻，混合均匀备用。
6. 另取一个锅，放入少许油，小火煎香香姑丝和煎熟五花肉丝。
7. 将鸡蛋煎至蛋白凝固后，即可取出备用。
8. 在一个大碗里盛入白饭后，整齐地摆上所有配料，于中间舀一大匙韩式辣酱，并放上太阳蛋即可乘热享用。

备注：

1. 拌饭的配料可以自由发挥，随意选用自己喜欢的食材。
2. 由于我没有石锅，所以我先把鸡蛋煎熟再摆入碗中。若使用石锅或瓦锅，可以直接将鸡蛋打入锅中，再放上瓦斯炉加热几分钟。

Ingredients:
Rice　　　　　
Pork belly    
Shitake
Bean sprouts
Spinach
Carrot
Enokitake
Egg

Seasonings：
Soy sauce
Sesame oil
White sesame seeds
Korean red pepper paste

Method：

1. Soak the shitake with warm water until they re-hydrate. Then, cut the shitake and pork belly into slices; shred the carrot.
2. Marinade the shitake and pork belly slices with soy sauce and sesame oil for around 30minutes.
3. Blanch the bean sprouts, spinach, shredded carrot and enokitake accordingly.
4. Cut the spinach and enokitake into 4cm length.
5. Place the ingredients into separate bowls, add in some sesame oil and sesame seeds. Mix well and set aside.
6. Heat some oil on a pan, stir fry the shitake and pork belly slices until cooked.
7. Fry a sunny-side-up egg.
8. Scoop the rice into a big bowl, then, arrange the other ingredients neatly on the rice. Put a tablespoon of Korean red pepper sauce at the middle followed by the sunny-side-up egg. Ready to serve.

Note:

1. The side dishes can be altered according to own preference.
2. Since I do not have an exact korean bowl for bibimbap, I fried the egg prior putting onto the rice. If the exact korean bowl or claypot were to be used, the egg can be directly cracked on the rice, then, heat the pot on the stove for several minutes before it is served.

由于步骤还蛮多的，所以我给自己准备了一份草稿图，一步一步慢慢来。。
好喜欢这样的实物与草稿的对比。。嘻嘻。。

我用这个牌子的韩式辣酱。。

拍完照片，当然就是来个迷你捞生的时候咯～

I am submitting this post to Asian Food Fest: Korea hosted by Sharon of Fest of Feasts.

水果优格 Fruity Yogurt

今天下午吃了我最爱的Subway，所以，到了晚餐时间，不上不下。想要吃正餐，觉得太饱；想要skip掉晚餐，等下肯定饿扁了；想要出门买小吃，实在是太懒出门了。。于是，打开冰箱，看到有一大袋水果和一罐优格，嗯，那就来个水果优格吧！即可以消灭掉我那袋不管怎么吃，都还是吃不完的水果，又可以解决我的一餐，实在是一举两得！

材料：
芒果　　　　1颗
青苹果　　　1颗
红苹果　　　1颗
原味优格　　适量

做法：

1. 将全部水果洗净后切丁。
2. 把水果丁一层一层地铺入瓶子里，倒入优格。
3. 再继续铺上水果，最后再倒入优格。

备注：

1. 为了呈现比较好的视觉效果，我没有将青苹果和红苹果去皮。
2. 也可使用市售的果味优格。

Ingredients：
Mango　　　　1 nos
Green apple　　1 nos
Red apple  　　 1 nos
Plain yogurt         Some

Method：

1. Cut all fruits into cubes after rinsing.
2. Put the fruits into a bottle layer by layer followed by yogurt.
3. Continue to layer the fruits. Lastly, pour the yogurt on top.

Note：

1. In order to obtain a more presentable fruit layers, I did not peel off the skins of red and green apples.
2. It is fine to substitute the plain yogurt with the flavored yogurt in the market.

冬瓜桂圆糖水 Winter Melon Dessert with Dried Longan

材料（2人份）：

冬瓜         1大片（如图）

桂圆         一小把

冰糖         适量

水             1litre

做法：

1. 冬瓜去皮，去籽，洗净后刨成丝。
2. 取一锅注入水后，加入冬瓜丝，大火煮至滚后，转小火煮约1个小时。
3. 桂圆洗净后，加入水中，继续煮约半小时。
4. 加入适量的冰糖调味即可。

备注 ：

我没有一开始就放桂圆，是为了保留一些桂圆的甜味，那么吃起来才不会没有味道。

如果不打算吃的话，可以一开始就和冬瓜一起煮。

Ingredients（2 servings）：

Winter melon         1 big slice（As shown in the picture below）

Dried longan          Some

Rock sugar            Add to taste

Water                    1 litre

Method：

1. Cut off the skin of the winter melon, and de-seed it. Then, shred the winter melon after rinsing.
2. Pour the water into a pot, add in the shredded winter melon. Heat it at high heat until it boils, then, lower the heat and cook for another one hour.
3. After rinsing the dried longans, add them into the pot and keep on cooking for another half an hour.
4. Add some rock sugar to taste. Ready to serve.

Note：

I did not add the dried longans at the beginning. This is to retain some sweet taste of the longans so that it will not become tasteless at the end.
If you are not going to eat the longans, you can put them into the pot and cook with winter melon at the early stage.