菜豆饭 Long Bean Rice

材料（4-5人份）：
白米- 3杯
香菇- 6朵
菜豆- 250 g（切粒）
虾米- 2汤匙（切碎）
小红葱- 3个（切片）
蒜头- 5瓣（切碎）

调味料：
蚝油- 2 汤匙
酱油- 4 汤匙
黑酱油- 1 汤匙
白胡椒粉- 1/4 茶匙
盐- 1/8 茶匙

做法：
1. 白米洗净，加入适量的清水后，把水倒出。
2. 把煮米水煮至温热，加入洗净的香菇，泡发后切丁。（香菇水留着）
3. 热锅下适量的油，将小红葱炸至金黄色后捞起，备用。
4. 用锅内的油爆香蒜头和虾米。
5. 加入香菇丁和菜豆粒，翻炒片刻。
6. 将调味料和香菇水混合均匀后，倒入锅中，煮约２分钟至菜豆变半软。
7. 把锅里的材料和水倒入饭锅，混合均匀，按下煮饭键，煮至键跳起即可。
8. 享用之前在饭上撒上炸红葱和青葱即可。

Ingredients (4-5 servings):
Rice- 3 cups
Mushrooms- 6 nos
Long bean- 250 g (Chopped)
Dried shrimps- 2 Tbsp (Chopped)
Shallot- 3 nos (Sliced)
Garlic- 5 cloves (Chopped)

Seasoning:
Oyster sauce- 2 Tbsp
Soy sauce- 4 Tbsp
Dark soy sauce- 1 Tbsp
White pepper powder- 1/4 tsp
Salt- 1/8 tsp

Method:
1. Rinse the rice grains, pour in the amount of water which you normally need, then pour the water out into a bowl.
2. Warm the water and add in the rinsed mushrooms to rehydrate. Then, cut them into cubes. (Keep the mushroom water)
3. Heat a pan with some oil, fry the sliced shallot until golden brown. Dish out and set aside.
4. Use the remaining oil to sauté the chopped garlic and dried shrimps.
5. Add in the mushrooms and long bean, stir-fry for a while.
6. Mix the seasoning with the mushroom water, pour the mixture into the pan and cook until the long bean turned to be semi-soft.
7. Pour all the ingredients into the rice cooker, mix thoroughly, press the cooking button and cook as usual.
8. Before serving, garnish the dish with the fried shallot and chopped scallions.

台式三杯鸡 Taiwanese Three-Cup Chicken

材料（3人份）：
鸡肉- 半只
姜片- 10片
蒜头- 8瓣（拍烂）
洋葱- 1颗（切块）
红辣椒- 1根（切片）
九层塔- 1 碗

调味料：
麻油- 2 汤匙
酱油- 1 汤匙
黑酱油- 1/2 汤匙
花雕酒- 2 汤匙
冰糖- 2 茶匙

做法：
1. 热锅下麻油，爆香姜片，蒜头，洋葱和红辣椒。
2. 加入鸡肉，翻炒至半熟。
3. 倒入酱油，黑酱油和冰糖，翻拌均匀，盖上锅盖，以中小火煮约10分钟。
4. 加入九层塔，翻拌均匀，继续煮约5分钟或至汁收干。
5. 最后，沿着锅边倒入米酒，煮2分钟即可。

Ingredients (3 servings):
Chicken- Half
Ginger- 10 slices
Garlic- 8 cloves (Smashed)
Onion- 1 nos (Cut into wedges)
Red chili- 1 nos (Cut into slices)
Thai basil leaves- 1 bowl

Seasoning:
Sesame oil-  2 Tbsp
Soy sauce-  1 Tbsp
Dark soy sauce-1/2 Tbsp
Huadiao wine- 2 Tbsp
Rock sugar- 2 tsp

Method:
1. Heat a pot with sesame oil, sauté ginger, garlic, onion and red chili.
2. Add in chicken, stir-fry until half-cooked.
3. Add in soy sauce, dark soy sauce and rock sugar, stir well. Cover with lid and cook over medium low heat for approx. 10 mins.
4. Add in basil leaves, stir well and cook for another 5 mins or until the gravy has thickened.
5. Lastly, drizzle the rice wine along the edge of the pot and cook for another 2 mins. Ready to serve.

板面 Pan Mee

板面，是老公的最爱。

昨晚他问起我有没有煮过板面。

我给他翻了个白眼，说到：“我那天不是才煮香菇肉碎干捞板面给你吃咩？!”

他急忙说，“我的意思是汤的板面。”

我：“那天原本想煮汤的，但是家里没有江鱼仔，煮不到。现在家里有江鱼仔了，我可以煮了。不过家里没有树仔菜，如果你不讲究就可以煮啦。”

他：“没有树仔菜也可以。”

好啦，反正我也没idea要煮些什么，就如他所愿，来个板面，顺便清掉家里的江鱼仔。

老公说好吃，姑仔也说很好吃，一句“perfect！”。

姑仔还一边吃，一边“嗯~嗯~嗯~”

看着他们那么捧场，我就满足了。

或许，这就是我爱下厨的原因，身边总会有个人在捧场。

庆幸身边有个神队友帮忙挑江鱼仔头。

上次煮椰浆饭时，也是他在帮忙挑，因为我从没挑过。

我说，以后这活儿交给他就对了。

手工板面（5-6人份）
材料:
中筋面粉- 500 g
鸡蛋- 1颗
清水- 150 g（视面粉吸水量，酌量添加）
盐- 1茶匙
食油- 1汤匙

做法:
1. 将鸡蛋敲入面粉和盐中，再酌量添加清水，搓揉成团。
2. 加入食油，继续揉成光滑的面团。
3. 把面团盖上休面1小时。
4. 工作面和盘子撒上一把面粉后，把面团分割成6等份。先取一份面团，杆成长形后，用刮刀切成喜爱的粗细面条，沾上面粉后，卷成单份。重复完成其余的面团。

5. 煮一锅沸水，将一份面团散开丢入沸水中煮至浮起即可捞出。
6. 于煮好的板面滴数滴麻油，拌匀以防沾粘。

江鱼仔高汤:

材料:

江鱼仔- 100g

植物油- 2 汤匙

清水- 2 公升

盐- 适量

做法:

1. 江鱼仔洗净沥干后，用植物油炸至香气溢出后，倒入清水，以大火煮至沸腾后，转小火煮约1小时。

2. 将高汤过滤，加入适量的盐调味即可。

配料:
(A) 江鱼仔
材料:
去头江鱼仔- 50g

做法:
1. 将江鱼仔冲水沥干后，用小火干炒至香脆，呈金黄色即可取出。

(B) 香菇肉碎
材料:
肉碎- 150 g
香菇- 4朵
小红葱- 2颗
食油- 适量

腌料:
酱油- 2汤匙
麻油- 1茶匙
白胡椒粉- 1/8茶匙

调味料:
蚝油- 1汤匙
酱油- 2汤匙
黑酱油- 1茶匙
香菇水- 适量

做法:
1. 将肉碎用腌料腌约15分钟。
2. 香菇泡发，切丝；小红葱切片。
3. 冷锅下油，将小红葱用小火炸至金黄色。
4. 将部分的炸葱捞起，加入香菇丝炒香后，加入肉碎，炒至变色。
5. 加入调味料和适量的香菇水，焖煮约5分钟。

Handmade Pan Mee (5-6 servings)
Ingredients:
All purpose flour- 500 g
Egg- 1 nos
Water- 150 g (add bit by bit depending on the water absorption capacity of the flour used)
Salt- 1 tsp
Cooking oil- 1 Tbsp

Method:
1. Crack an egg into the bowl of flour and salt, add in water bit by bit and knead to form a dough.
2. Add in cooking oil, continue to knead until it forms a smooth dough.
3. Cover the dough and let it rest for an hour.

4. Sprinkle some flour on the working surface and plate, divide the dough into 6 equal portions. Work on the first portion by rolling it out into thin sheet, cut it into strips according to your preferred thickness. Sprinkle some flour on the noodles and roll it into individual portion. Repeat for the rest of the dough.
5. Bring a pot of water to boiling, loosen a portion of the noodles, drop it into the boiling water and cook until the noodles floated. Dish out.
6. Drizzle a few drops of sesame oil onto the noodles and stir well to prevent them from sticking together.

Anchovies Stock:

Ingredients:

Anchovies- 100g

Oil- 2 Tbsp

Water- 2 litres

Salt- To taste

Method:

1. Rinse and drain the anchovies, fry until fragrant. Pour in the water and bring to boil over high heat. Continue to boil over low heat for approx. 1 hour.

2. Strain the stock, add in some salt to taste. Ready to serve.

Sides:
(A) Anchovies
Ingredients:
De-headed split anchovies- 50g

Method:
1. Rinse and drain the anchovies, pan fry them over low heat until they turned crispy and golden brown. Dish out and set aside.

(B) Mushroom and minced meat
Ingredients:
Minced meat- 150 g
Shiitake mushrooms- 4 nos
Shallots- 2 nos
Cooking oil- Some

Marinades:
Soy sauce- 2 Tbsp
Sesame oil- 1 tsp
White pepper powder- 1/8 tsp

Seasonings:
Oyster sauce- 1 Tbsp
Soy sauce- 2 Tbsp
Dark soy sauce- 1 tsp
Mushroom water- Some

Method:
1. Marinade the minced meat for approx. 15 min.
2. Rehydrate the shiitake mushrooms, cut them into slices; slice the shallots.
3. Pour cooking oil into a un-heated pan, fry the shallots over low heat until golden brown.
4. Dish out some of the fried shallots, add in the mushrooms and stir fry until fragrant, followed by minced meat.
5. Add in seasoning and a little bit of mushroom water, let it simmer over low heat for approx. 5 min.

黑胡椒鸡扒 Black Pepper Chicken Chop (自制黑胡椒酱 Homemade Black Pepper Sauce)

家里有好几支红酒，一直没开，因为老公坚持喝红酒得配红酒杯。

终于，红酒杯在上个星期到了。

老公兴致勃勃提议周末开支红酒，配西餐。

结果，我星期日却得在家上班。

我担心万一不小心喝醉了，隔天起不来工作怎么办。

于是，我一大盆冷水浇在老公身上，让他的计划延迟一个星期。

一个星期过了，终于可以为他准备一顿好吃的西餐，搭配他要喝的红酒。

一直以来我都只爱喝啤酒，对红酒并没什么特别的感觉。

在家时，我爹常叫我学喝红酒，我每次都不喝，因为就不太会欣赏红酒。

可能我喜欢啤酒的气泡，喝起来像喝汽水一样。

红酒没气泡，喝起来的感觉跟啤酒浑然不同。

这次，不懂是因为氛围的关系，红酒的关系，红酒杯的关系，抑或是年龄的关系，我竟然觉得红酒其实还蛮好喝的。

喝了一口，喉咙和胃暖暖的，很舒服。

以此记录一下以傅先生，傅太太的身份开的第一支红酒。

材料:
牛油- 2 汤匙
白洋葱- 1 个
普通面粉- 1 1/2 汤匙
清水- 500 ml
番茄- 1 个
现磨黑胡椒- 1 1/2 汤匙
鸡精粉- 1 汤匙
蒜味辣椒酱- 1 汤匙
老抽- 1/2 汤匙
盐- 调味

做法:
1. 将牛油溶于锅中，爆香白洋葱碎至洋葱呈透明状。
2. 慢慢地加入面粉，不断地搅拌直到完全混合均匀，没有看到明显的粉末。
3. 将清水和切碎的番茄倒入锅中，以中火煮至沸腾。
4. 加入现磨黑胡椒，鸡精粉，蒜味辣椒酱和老抽，搅拌均匀。
5. 用搅拌器酱其搅打成光滑状。
6. 将黑胡椒酱以中小火加热至自己喜欢的浓稠度，熄火。
7. 加入适量的盐调味即可。

Ingredients:
Butter- 2 Tbsp
Yellow onion- 1 nos
All purpose flour- 1 1/2 Tbsp
Water- 500 ml
Tomato- 1 nos
Ground black pepper- 1 1/2 Tbsp
Chicken stock powder- 1 Tbsp
Garlic chili sauce- 1 Tbsp
Dark soy sauce- 1/2 Tbsp
Salt- To taste

Method:
1. Melt butter in a pan and saute chopped yellow onion until it turned translucent.
2. Slowly stir the flour in and keep stirring until well-combined with no visible trace of flour.
3. Pour water into the pan followed by chopped tomato. Bring to boil.
4. Add in ground black pepper, chicken stock powder, chili sauce and dark soy sauce. Stir well.
5. Blend the mixture into smooth sauce consistency.
6. Heat the sauce over low heat and keep stirring until preferred consistency is achieved.
6. Add some salt to taste.

自制原味优格 Homemade Natural Yoghurt

材料：
牛奶- 1 litre
市售优格-140g（确保有Lactobacillus acidophilus, Lactobacillus bulgaricus 和 Streptococcus thermophilus 的菌种）
白糖- 2 汤匙

做法：
1. 市售优格取出放室温约30分钟。
2. 将白糖加入牛奶后，以中小火加热至牛奶的边缘开始出现小气泡，熄火。
3. 让牛奶降温至约40-43C。（如果没有温度计，可用手指沾牛奶，温度比体温稍微高一些即可。）
4. 将市售优格倒入牛奶中，用干净的汤匙搅拌均匀。
5. 用焖烧锅让其保温。
5. 让牛奶静置8-12个小时，才可以掀开盖子看成品。
6. 如果牛奶已经变浓稠或如豆腐花状，并带有优格的清香，就代表牛奶发酵成功！
7. 将自制优格倒入事前已消毒过并晾干的瓶子里，放入冰箱冷藏。

备注：
1. 当自制优格发酵好时，优格的表面会出现一层透明的乳清。这乳清很有营养，千万不要倒掉。
2. 瓶子可以用沸水烫过，再用吹风筒吹干或放入烤箱烤片刻作消毒作用。
3. 购买市售优格时，确保里头含有上述所说的菌种，并且不要过期，不然优格会做不成。
4. 只要确保牛奶的温度不过高，并可以保持在40-43C，那牛奶发酵的成功机率就会很高了。
5. 如果家中没有焖烧锅，可以用较大的保温瓶做但分量自行斟酌，并用毛巾将保温瓶包起来，帮助保温。

Ingredients:
Fresh milk- 1 litre
Store-bought natural yoghurt- 140g (with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus)
Sugar- 2 Tbsp

Method:
1. Remove the store-bought natural yoghurt from fridge and place it under room temperature for approx. 30 min.
2. Put sugar into the milk and bring the milk to simmer. Turn off the heat.
3. Let the milk cool down to approx. 40-43C. (If you don't have thermometer available, feel the milk temperature with your clean finger. Ideally, it should be slightly warmer than your body temperature.)
4. Pour the yoghurt into the milk and stir gently with a clean spoon.
5. Insulate the milk in a thermal cooker for 8-12 hours. Do not open the lid before that.
6. After 8 hours, check if the milk has coagulated and gives thick texture with the smell of yoghurt.
8. Pour the homemade yoghurt into a pre-sterilized bottle and refrigerate.

Note:
1. Once fermentation has completed, there is a layer of clear liquid which is known as whey. It is nutritious, so do not discard it.
2. The bottle can be sterilized by pouring boiling water in it and blow dry with hair dryer or heat it in an oven for a while.
3. Make sure that the store-bought yoghurt contains the above-mentioned bacteria strains and do not buy expired yoghurt, else it will result in failure.
4. As long as the milk temperature is maintained at 40-43C, the success rate is high.
5. Alternatively, you may use a big thermos and wrap the thermos with a thick towel to ensure better insulation.