自制烧卖 Homemade Siew Mai

材料 (40个):

猪肉碎- 250g

去壳虾子- 320g (切粒)

马蹄- 7个 (切粒)

红萝卜- 1.5根 (切幼粒)

圆形云吞皮- 40张 (若使用四方云吞皮，把角去掉，修成直径8cm的圆形)

调味料:

玉米淀粉- 2汤匙

酱油- 1汤匙

麻油- 1茶匙

盐- 1茶匙

白胡椒粉- 1茶匙

装饰:

去皮虾子 (切半)

红萝卜 (切幼粒)

做法:

1. 于一大碗中加入猪肉碎和调味料，用筷子快速搅拌至起胶。

2. 加入其余的材料，混合均匀。

3. 将一大匙的肉馅包入一片云吞皮。

4. 把烧卖排在垫了蒸笼垫的蒸笼，把虾子和红萝卜粒放在烧卖上装饰。

5. 于一锅子注入清水，并煮至沸腾。将蒸笼放在锅子上，以大火蒸12-15分钟或至熟。

6. 将蒸笼离锅，趁热食用。

Ingredients (40pcs):
Minced pork- 250g

Shelled shrimp- 320g (chopped)

Water chestnut- 7 nos (chopped)

Carrot- 1.5 nos (finely chopped)

Round wanton skin- 40pcs (trim into 8cm diameter round shape if it is square shape)

Seasonings:

Corn starch- 2 Tbsp

Soy sauce- 1 Tbsp

Sesame oil- 1 tsp

Salt- 1 tsp

White pepper powder- 1 tsp

Garnishing:

Shelled shrimp (halved)

Carrot (finely chopped)

Method:

1. Mix minced pork with seasonings in a large mixing bowl, mix vigorously until it becomes pasty.

2. Add in the rest of the ingredients and mix until homogenous.

3. Scoop a spoonful of filling and wrap it in wanton skin.

4. Place the siew mai onto a steamer basket layered with steamer liner. Garnish with shrimp and carrot bits.

5. Fill a wok with water and bring it to boiling, put the steamer basket in and steam over high heat for 12-15minutes or until the siew mai are cooked.

6. Remove steamer from wok, serve immediately.

卤五花肉豆腐和鸡蛋 Braised Pork Belly, Tofu and Eggs

材料（4人份）：

五花肉- 350g
板豆腐- 2块
鸡蛋- 4颗

卤汁：
蒜头- 1个（去皮，拍扁）
红葱头- 2个（切碎）
辣椒干- 2根（切段）
姜片- 5片
桂皮- 约1寸
八角- 1颗
冰糖- 2 汤匙
生抽- 2 汤匙
蚝油- 2 汤匙
老抽- 1 汤匙
盐- 适量
白胡椒粉- 适量
水- 1公升

做法：
1. 五花肉汆烫去杂质后，取出，洗净备用。
2. 鸡蛋放入一锅凉水，中小火煮至水沸腾后，煮约6分钟即可捞出，泡冷水后，剥壳备用。
3. 爆香蒜头，红葱头，辣椒干，姜片，桂皮和八角。
4. 加入其它材料，试味，自行添加或减少调味料的分量。
5. 放入五花肉，水煮蛋和板豆腐，大火煮至沸腾后继续煮20分钟。
6. 用焖烧锅继续焖煮约4小时即可。

Ingredients (4 servings):
Pork belly- 350g
Hard tofu- 2 pcs
Eggs- 4 nos

Stew Sauce:
Garlic- 1 nos (Peel and crush)
Shallot- 2 nos (Chopped)
Dried chilli- 2 nos
Ginger- 5 slices
Cinnamon stick- Approx. 1"
Star anise- 1 nos
Rock sugar- 2 tbsp
Soy sauce- 2 tbsp
Oyster sauce- 2 tbsp
Dark soy sauce- 1 tbsp
Salt- Add to taste
White pepper powder- Add to taste
Water- 1 litre

Method:
1. Blanch pork belly to remove impurities, rinse and set aside.
2. Put the eggs in a pot of water, bring the water to boiling over medium low heat and cook for approx. 6 min. Remove and soak in cold water. Peel the eggs and set aside.
3. Sauté the garlic, shallots, dried chilli, ginger, cinnamon stick and star anise.
4. Add in the rest of the ingredients. Adjust the taste accordingly.
5. Add in the pork belly, hard boiled eggs and tofu. Bring the sauce to boiling and continue to cook for 20 minutes.
6. Continue cooking with thermal pot for at least 4 hours.

巧克力布朗尼 Chocolate Brownies

本身偏爱松软一些的布朗尼。

这款巧克力布朗尼我做过很多次了。

每次都很受家人的欢迎，尤其是我姐。

这么好又简单的食谱，不记录，不分享，真对不起自己。

材料：

无盐牛油- 115g

可可粉- 45g

红糖- 110g

全蛋- 2 nos

香草精- 1/2 tsp

普通面粉- 55g

食盐- 1/8 茶匙 (1g)

双倍发粉- 3/4 茶匙 (3.5g)

巧克力粒- 90g

做法：

1. 将无盐牛油隔水溶化后，加入可可粉混合均匀备用。

2. 把普通面粉，食盐和双倍发粉混合均匀。

3. 将鸡蛋和香草精搅打至松发，加入红糖，搅拌至糖完全溶化。

4. 加入牛油混合物，搅拌均匀。

5. 加入粉料，搅拌均匀。

6. 将一半的巧克力粒倒入面糊混合均匀后，把面糊倒入蛋糕模具，再将剩余的巧克力粒撒在面糊表面。

7. 以180C，烤20分钟后，再以170C继续烤15分钟至熟即可。

Ingredients:

Unsalted butter- 115g

Cocoa powder- 45g

Brown sugar- 110g

Egg- 2 nos

Vanilla essence- 1/2 tsp

All purpose flour- 55g

Salt- 1/8 tsp (1g)

Double acting baking powder-3/4 tsp (3.5g)

Chocolate chips- 90g

Methods:

1. Melt unsalted butter over water bath and stir in cocoa powder. Set aside.

2. Mix all purpose flour, salt and baking powder together until homogenous.

3. Beat eggs and vanilla essence until fluffy, add in brown sugar and beat until sugar has fully dissolved.

4. Add in butter mixture and stir well.

5. Add in powder mix and stir well. 

6. Stir half of the chocolate chips into the batter, pour into cake mould. Sprinkle the rest of the chocolate chips on top.

7. Bake at 180C for 20 minutes, then, 170C for 15 minutes until cooked.

韩式石锅拌饭 Bibimbap

材料（1人份）：

猪肉碎

香菇

豆芽

菠菜

红萝卜丝

金针菇

小黄瓜丝

蛋黄

调味料：

酱油

蒜蓉

麻油

盐

炒香白芝麻

酱汁：

蒜蓉- 2茶匙

韩式辣酱- 2汤匙

清水- 2汤匙

白糖- 1汤匙

白醋- 1茶匙

麻油- 1茶匙

做法：

1. 猪肉碎用少许酱油腌约15分钟。

2. 热锅下少许麻油，爆香少许蒜蓉，分别加入蔬菜翻炒至熟后，加入盐调味，取出待用。

3. 另外把酱料混合均匀备用。

4. 热锅下少许麻油，爆香少许蒜蓉，加入肉碎翻炒至颜色变白后，倒入预先混合好的酱汁，翻炒均匀。

5. 于石锅抹上一层麻油，放入白饭，铺上炒好的蔬菜配料后，磕入一颗蛋黄，淋上酱汁。

6. 以中小火煮约8-10分钟，最后，撒上炒香白芝麻即可。

Ingredients（Single serving）：

Minced pork

Shiitake mushrooms

Bean sprouts

Spinach

Shredded carrot

Enoki mushrooms

Shredded cucumber

Egg yolk

Seasoning:

Soy sauce

Minced garlic

Sesame oil

Salt

White sesame seeds

Sauce:

Minced garlic- 2 tsp

Gochujang (Korean red pepper paste)- 2 Tbsp

Water- 2 Tbsp

Sugar- 1 Tbsp

Vinegar- 1 tsp

Sesame oil- 1 tsp

Method:

1. Marinade minced pork with soy sauce for approx. 15 minutes.

2. Heat a pan with some sesame oil, saute some minced garlic, add in vegetables and stir fry until cooked. Add some salt to taste and set aside. Cook the vegetables individually.

3. Mix the sauce well and set aside.

4. Heat a pan with some sesame oil, saute some minced garlic, add in minced pork and stir fry until it turned to be white in color. Pour in the sauce and stir well.

5. Rub a thin layer of sesame oil in the stone pot, put rice into the pot, top with the vegetable side dishes and egg yolk, followed by the bibimbap sauce.

6. Heat the pot over medium low heat for approx. 8-10 minutes. Sprinkle some white sesame seeds. Ready to serve.

韩式部队锅 Budae Jjigae (Army Stew)

我最爱的料理，非韩国料理莫属。

前几天做了韩式泡菜，今早开了一罐罐头黄豆没吃完，刚刚好可以弄一锅部队锅。

原以为分量不多，结果这里一点，那里一点，就一大份了。

这个分量，2-3人份刚刚好。

材料（2-3人份）：

韩式泡菜

午餐肉

罐头黄豆

香肠

豆腐

洋葱

金针菇

鸿禧菇

红辣椒

韩国泡面

芝士片

青葱

酱料：

韩式辣酱- 3汤匙

酱油- 1汤匙

米酒- 1汤匙

白糖- 1汤匙

辣椒粉- 1汤匙

蒜蓉- 1汤匙

清水- 800ml

做法：

1. 取一个锅子，将所有的食材（除了泡面和芝士）排好。

2. 将酱料倒在食材上，倒入清水，没过所有食材。

3. 以中火加热至沸腾，加入泡面和芝士。

4. 当面条煮熟后，撒上青葱即可。

Ingredients (2-3 servings)：

Kimchi

Luncheon meat

Baked bean

Sausage

Tofu

Onion

Enoki mushroom

Shimeji mushroom

Red chili

Korean instant noodle

Cheese slices

Scallion

Sauce:

Gochujang (Korean red pepper paste)- 3 Tbsp

Soy sauce- 1 Tbsp

Rice wine- 1 Tbsp

Sugar- 1 Tbsp

Red pepper flakes- 1 Tbsp

Minced garlic- 1 Tbsp

Water- 800ml

Method:

1. Arrange all ingredients (except instant noodle and cheese slices) in a pot.

2. Pour the sauce over the ingredients, pour in water just enough to cover all the ingredients.

3. Close the lid and bring it to boiling over medium heat. Then, add in instant noodle and cheese slices.

4. Once the noodle is cooked, top with scallion. Ready to serve.

英式早餐 + 蜂蜜蝶豆玫瑰花茶 Big Breakfast + Honey Butterfly Pea Rose Tea

今天是假日，不用上班，可以睡到自然醒后慢慢地在厨房里转，给自己端上一份丰富的早午餐。

二姐之前给了我一瓶玫瑰花茶，正好来一杯花茶。

准备早餐准备到一半，突然想试弄想了很久的渐变花茶。

蝶豆花茶本身是蓝色，颜色会根据pH值起变化。

加了少许的柠檬汁会让深蓝色变紫色，再多加一些柠檬汁让pH值再降低时，会变粉红色。

做出来的渐变饮料，看着好有趣，跟小朋友一起弄应该会很不错！

香酥蔬菜饼 Crispy Vegetables Fritters/ Cucur Sayur

本身不太爱甜食，却很爱咸食。

马来小吃当中，最爱的就是cucur sayur。

前阵子为了做cucur sayur，特地买了一大颗包菜，结果没做成。

今天趁着冰箱还剩下一些韭菜，就动工了。

面糊用了我最爱用的食谱，炸出来的蔬菜饼很酥脆。

如果可以配上我爹的自制辣椒酱，那就完美了。

材料（8片）：

韭菜（切段）

青葱（切段）

红萝卜（刨丝）

小红葱（切丝）

红辣椒（切丝）

面糊：

普通面粉- 6汤匙

木薯粉- 3汤匙

双倍发粉- 1 茶匙

鸡精粉- 1茶匙

盐- 1/2茶匙

清水- 约100g（自行斟酌）

食油

做法：

1. 将面糊的粉类混合均匀后，一点一点地加入清水，混合成浓稠适中的面糊。

2. 把蔬菜倒入面糊中，搅拌至蔬菜都沾上了面糊。

3. 热锅下油，以中小火加热后，舀一勺蔬菜面糊入油锅，炸至定型后取出，重复至用完所有的面糊。

4. 以大火让热油升温后，将刚才预先取出的蔬菜饼倒回锅中，继续炸至蔬菜饼呈金黄色即可取出。

Ingredients (8pcs):

Garlic chives (cut into sections)

Scallion (cut into sections)

Carrot (shredded)

Shallot (thinly sliced)

Red chili (thinly sliced)

Batter:

All purpose flour- 6 Tbsp

Tapioca starch- 3 Tbsp

Double action baking powder- 1 tsp

Chicken seasoning powder- 1 tsp

Salt- 1/2 tsp

Water- approx. 100g (self adjusted)

Cooking oil

Method:

1. Mix the dries together, then, slowly add in water bit by bit until a moderately thick batter is formed.

2. Mix the vegetables with batter until they are well coated with the batter.

3. Heat a pot with cooking oil over medium low heat. Scoop a spoonful of the batter and and drop it into the oil, fry until the fritters are set in shape. Repeat until you are done with all the batter.

4. Bring the oil to higher temperature over high heat, put the fritters back into the oil and continue frying until they turned golden brown.