蘑菇酱鸡扒 Chicken Chop with Mushroom Sauce

蘑菇酱是我喜欢的酱汁之一，每次家里烤鸡的话大多数都会准备蘑菇酱来配搭。由于烤鸡会花比较长的时间，所以这次我就简单点，准备了煎鸡扒。昨日准备了煎鸡扒配蘑菇酱，再加上蒜香四季豆和马铃薯泥，一餐很丰富的晚餐。这蘑菇酱是以炒面糊加鸡高汤的方法煮成的，不过如果嫌麻烦的话可以看这里的做法，以罐头鸡味酱汁来代替，这样就不需要自己炒面糊。


上完这帖子爱心厨房就要放假了，和家人出去游玩几天，回来后我就会宣布部落格三周年庆抽奖活动的得主，之后整个五月我都不会再上帖子了，想好好休息一下，做一些自己想做的事情。

祝大家劳动节快乐！Happy Labour Day!

蘑菇酱鸡扒

材料：
去骨鸡全腿 4个
盐 3/4茶匙
干迷迭香 3/4茶匙
黑胡椒 1/2茶匙

土豆泥：
中等马铃薯 4粒（去皮，切成块状）
牛奶 1/4杯，或更多
牛油 2汤匙，或更多
盐和黑胡椒 适量

蒜香四季豆：
四季豆 200克（除去头尾）
蒜头 4瓣（剁碎）
盐和黑胡椒 适量

蘑菇酱：
牛油 3汤匙
面粉 4汤匙
褐蘑菇 150克（切片）
白蘑菇 150克（切片）
市售鸡高汤 2又1/2杯
新鲜百里香 2小枝
盐和黑胡椒 适量

做法：
1. 以盐、黑胡椒和干迷迭香将鸡腌制至少30分钟。以中高火烧热烤镬，将4汤匙油加入烤镬，然后放入鸡肉煎至两面呈金黄色，盛出保温。

2. 蘑菇酱：以中火烧热平底锅，加入牛油溶化。把蘑菇加入煮至软和呈褐色，及蘑菇渗出来的水已蒸发。加入面粉以小火拌炒，炒大约5分钟，不时搅拌一下。接着把鸡汤慢慢地加入，一边加入一边搅拌直到面粉糊完全溶化于鸡汤中。加入百里香，以盐和黑胡椒调味，转至小火煮至酱汁浓稠即可。

3. 马铃薯泥：煮滚一锅水，放入马铃薯及1茶匙的盐，煮至马铃薯软透变软即可。将马铃薯捞起，沥干水份，然后放回锅里，开着小火，让多余的水份挥发，熄火。用马铃薯压泥器把马铃薯压成泥，然后加入牛奶和牛油，以木匙搅拌成幼滑的泥状即可。加入少许盐和黑胡椒调味。

4. 蒜香四季豆：煮滚一锅水，加入1汤匙油和1茶匙糖，放入四季豆川烫2至3分钟，沥干备用。以中火烧热锅，加入1汤匙橄榄油烧热，放入蒜头爆香。加入四季豆，以大火炒2至3分钟，以盐和黑胡椒调味即可。

5. 上桌：将鸡扒盛入盘，淋上蘑菇酱，伴与配菜，乘热享用。




Chicken Chop with Mushroom Sauce

Ingredients:
4 deboned chicken whole legs
3/4 tsp salt
3/4 tsp dried rosemary
1/2 tsp black pepper

Mashed Potatoes:
4 medium potatoes, peeled and cut into chunks
1/4 cup milk, or more
2 tbsp butter, or more
Salt and black pepper to taste

Sautéed Green Beans with Garlic:
200 g green beans, trimmed and discarded the ends
4 cloves garlic
Salt and black pepper to taste

Mushroom Sauce:
3 tbsp butter
4 tbsp plain flour
150g brown button mushrooms, sliced
150 g white button mushrooms, sliced
2 and 1/2 cups store-bought chicken stock
2 sprig of fresh thyme
Salt and black pepper to taste

Method:
1.  Marinate the chicken with salt, black pepper and dried rosemary for at least 30 minutes. Heat a grill pan over medium high heat, add 4 tbsp of oil to the grill pan. Place the chicken in the pan and cook till golden brown on the both sides. Dish out and keep warm. 

2. Mushroom Sauce: Heat butter over medium heat in a pan. Add mushrooms and cook until the mushrooms are soft and browned, and the liquid from mushrooms has evaporated. Stir in the flour and cook for about 5 minutes, stirring occasionally. Slowly pour in the chicken stock and whisk until smooth. Add thyme and season with salt and black pepper. Turn to low heat and simmer until the mushroom sauce is thickened, stirring occasionally.

3. Mashed Potatoes: Bring a pot of water to boil. Put the potatoes and 1 tsp of salt into the pot, cook until the potatoes are tender. Drain the potatoes and place them back to the pot. Return the pot to the stove and cook over low heat to evaporate any excess moisture.
Mash potatoes with potato masher until no lumps remain. Add milk and butter potatoes, stir with a wooden spoon until smooth and creamy. Season with salt and black pepper

4. Sautéed Green Beans with Garlic: Bring a pot of water to the boil. Add 1 tbsp of oil and 1 tsp of sugar. Blanch the green beans for 2 to 3 minutes, drain and set aside.
Heat 1 tbsp of olive oil in a pan over medium heat, add garlic and saute till fragrant. Add the green beans and cook over high heat for 2 to 3 minutes. Season with salt and black pepper and the side dish is ready.

5. To Serve: Transfer the chicken chops to serving plates, pour the mushroom sauce over the chicken, and serve hot with the side dishes.


Servings: 4

This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.

椰香玫瑰露燕菜 Rose Syrup and Coconut Agar-Agar | 部落格三周年庆&抽奖活动 3rd Blog Anniversary & Giveaway

又到了部落格周年庆，今年已经是第三年了。去年的周年庆做了个樱花芝士蛋糕庆祝，今年依旧以花为主，不过就简单些，以玫瑰露来做燕菜。不知不觉又一年了，感觉写部落格已经成为我生活中的一部份，如果有哪天不写的话又会觉得太空闲。其实我还蛮享受那种忙碌的生活，太空闲的话我反而不习惯。


为了拍这燕菜真的是波折重重，原本计划好日子做燕菜及拍照，可是拍照的重要道具，玫瑰花已经盛开了，我就赶紧把玫瑰花从盆里剪下放入玻璃杯里，加入水就收入冰箱里，希望可以延长花的寿命。为了来得及拍盛开的玫瑰，我决定速战速决，提早一天将燕菜做好然后拍照，结果还是有其他事情阻扰，要拍照时天公竟然不作美，下起雨来，结果照片被逼在没自然光的环境下拍，不过还好一切都顺利完成。


这燕菜是用新的燕菜模做的，燕菜模的款式和妈妈家旧的那一个很相似，所以我一看到时就很喜欢了，一口气就买了几个。Tupperware的燕菜模不是时常有，所以一看到就得快手买下来，看回之前的那个燕菜模已经是几年前买下的。请大家有耐心地继续往下看，我有个惊喜给大家。


献上椰香玫瑰露燕菜给大家，感谢大家的支持，感谢这一路上都有你们的陪伴！

Happy Blog Anniversary!

像不像真的玫瑰花？

椰香玫瑰露燕菜

材料：
条状燕菜 1包（重25克，用水冲洗一下）
水 1100毫升
糖 1/2杯
玫瑰露 1/3杯
香兰叶 4片（打结）
椰浆 300毫升（加入少许盐拌匀）

做法：
1. 将水和香兰叶放入锅里煮至滚，加入糖、玫瑰露和燕菜，转至小火煮至燕菜完全溶化。

2. 把燕菜混合液煮至滚，然后转至中火，取出香兰叶。把椰浆倒入，不要搅拌，煮大约1分钟即可熄火。

3. 将燕菜混合液倒入模具里，让它冷却，然后收入冰箱冷藏，切成片状即可享用。




Rose Syrup and Coconut Agar-Agar

Ingredients:
1 packet of agar-agar strip, rinsed (25g per packet)
1100 ml water
1/2 cup sugar
1/3 cup rose syrup
4 pandan leaves, knotted
300 ml coconut milk, mix with a pinch of salt

Method:
1. Bring the water and pandan knot to a boil. Add sugar, rose syrup and agar-agar strips, lower the heat and simmer till agar-agar is fully dissolved.

2. Bring the mixture to a boil, then turn to medium heat. Remove the pandan knot. Pour in the coconut milk, do not stir and cook for about 1 minute. Turn off the heat.

3. Pour the agar-agar mixture into the moulds. Allow it to cool and let the agar-agar set in the refrigerator. Cut into serving pieces and the agar-agar are ready to serve.

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

和去年一样，今年的部落格的周年庆我也准备了一份礼物，Tupperware Four Sweetness Jelly Maker，送给一路来支持《紫羅蘭的爱心厨房》的朋友们（只限居住在马来西亚的朋友）。参加抽奖的方式很简单，只需在这帖子里留言，留下您的名字和电邮地址，截止日期是03.05.15（星期日）。祝你好运！

I have one little gift for you for being so supportive to my blog, Violet's Kitchen. I would like to giveaway Tupperware Four Sweetness Jelly Maker and this giveaway is opened for those residing in Malaysia only. To enter the giveaway, kindly leave you name and email in the comment section of this post. Closing date will be on this Sunday, 3rd May 2015. Good Luck!

韩式调味炸鸡 양념통닭 Korean Seasoned Fried Chicken | Yangnyeom-tongdak

早前在城中的著名购物广场看见韩式炸鸡店，虽然每次经过那家店我都很想尝试，不过带着小宝贝的话就很难要吃炸鸡了，毕竟她的年纪太小了也不适合吃。几乎每个星期都会经过那家韩式炸鸡店，可是又不能进去，这种感觉真的是很折磨人，所以最后我打算自己做，无论如何都得尝试一下韩式炸鸡的味道。Maangchi的食谱我看中了很久，可是却不想油炸食物所以就迟迟未动手，这次决定豁了出去，也不管厨房会不会弄得油油了。韩式炸鸡分成好几种，我这次尝试的是调味炸鸡，裹在炸鸡外面的酱辣辣甜甜的，加上烤香的芝麻，口感吃起来更美味，绝对是下酒的最佳菜肴。


据说“炸鸡和啤酒”的热潮是由韩剧《来自星星的你》带起的，其实之前我也没看过这部剧，对这部剧比较有印像的原因是剧里女主角用的YSL52的唇膏风靡一时，就连Youtube也有不少模仿女主角彩妆的视频。其实那时我也跟了风，到处寻找这款唇膏，在本地找了好几个地方都没有，最后是老公出国公干时帮我买回来的。至于剧中的炸鸡和啤酒呢我就没有太留意，只是知道是因剧中女主角的一句台词：“下雪了，怎么能没有炸鸡和啤酒呢?”而掀起炸鸡配啤酒的热潮。也因这次准备韩式调味炸鸡，我特地去看这部剧，怎知看了后就开始着迷了，迷到有点不能自拔的感觉，准备好炸鸡后就一面吃炸鸡一面煲剧。

你想不想来份ChiMaek？

ChiMaek其实是Chicken（炸鸡）

和Maekju（啤酒）的合成词。

照片中的其实不是啤酒，而是Shandy。
上次吃水牛城辣鸡翅时就开了瓶啤酒，结果喝不完浪费了，
所以这次就换成Shandy。

开动了！

韩式调味炸鸡 양념통닭 

(食谱参考Maangchi，做一些更改)

材料：
鸡翅 800克（分成翅棒腿和鸡中翅）
盐 1/2茶匙
黑胡椒 1/2茶匙
马铃薯淀粉 1/4杯
普通面粉 2汤匙
粘米粉 2汤匙
苏打粉 1/2茶匙
鸡蛋 1/2粒，稍微搅拌
烤香芝麻 适量

酱汁：
食油 1/2汤匙
蒜头 2瓣（剁碎）
番茄酱 3汤匙
玉米糖漿 4汤匙
韩式辣椒酱 2汤匙（苦椒醬)
苹果醋 1/2汤匙

做法：
1. 将鸡翅、盐 、黑胡椒、马铃薯淀粉、普通面粉、粘米粉、苏打粉和鸡蛋混合，以手拌匀。

2. 在锅里放入适量的油烧热，大约烧热7至8分钟，放入一小块鸡肉试油温，如果油开始冒泡即可开始炸。以炸两次的方法来炸鸡翅，首先以大火炸约8分钟，然后取出沥掉油份，放置一旁数分钟，之后再将鸡翅放回油锅以大火炸多8分钟或至炸成金黄色及香脆。

3. 炸鸡翅的同时，可以先准备酱汁。在一个平底锅里烧热油，加入蒜头爆香，然后将其余的材料加入，以小火煮大约7分钟。

4.当鸡翅炸好后就将其放入锅内，搅拌均匀至让鸡翅沾上酱汁即可。 撒上烤香芝麻，乘热享用。


份量：2

Korean Seasoned Fried Chicken | Yangnyeom-tongdak

(Recipe adapated from Maangchi, with some adjustments)

Ingredients:
800 g chicken wings, cut into 2 pieces, the "flat" and the "drum"
1/2 tsp salt
1/2 tsp black pepper
1/4 cup potato starch
2 tbsp plain flour
2 tbsp rice flour
1/2 tsp baking soda
1/2 egg, lightly beaten
Toasted sesame seeds for garnish

Sauce:
1/2 tbsp cooking oil
2 cloves garlic, minced
3 tbsp tomato ketchp
4 tbsp corn syrup
2 tbsp Korean hot pepper paste (Gochujang)
1/2 tbsp apple cider vinegar


Methods:
1. Add salt, black pepper, potato starch, plain flour, rice flour, baking soda and egg to the chicken wings. Mix well by hand and completely coat the chicken.

2. Put enough cooking oil in a wok or frying pan and heat it up. After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying. Fry them using the double-frying method. Fry the chicken wings for 8 minutes over high heat. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes. Fry them again for another 8 minutes until all pieces look golden brown and are crunchy outside.

3. While the wings are frying, you can prepare the sauce. Heat oil in a pan and add minced garlic, saute till fragrant, Turn to low heat, add the remaining ingredients and simmer the mixture for 7 minutes.

4. When the wings are cooked, transfer the chickens wings to the pan and toss to coat. Sprinkle with some toasted sesame seeds and serve hot.

This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.

夏威夷鸡扒 Hawaiian Chicken Chop

之前去波德申游玩时在那里的酒店餐厅用餐，当时就点了夏威夷鸡扒，我还蛮喜欢那里的夏威夷鸡扒，淋酱的味道酸酸甜甜的，很开胃。回来后就有点想念那鸡扒的味道，所以就尝试在家自己煮。餐厅的版本是一块鸡扒配一些黄梨块、薯泥和炒蘑菇、洋葱和青椒，配菜方面我只做了炒蘑菇、洋葱和青椒，而薯泥我就嫌麻烦所以没准备。


食谱里的淋酱是我自己调的，所以味道未必和餐厅的一样。晚餐时帮老公的鸡扒淋上酱汁，结果老公说鸡扒原本就很够味了，不加酱汁也可以，我就笑他说如果没加酱汁就不算是夏威夷鸡扒了，只能是普通的煎鸡扒而已。这次的鸡扒煎的很成功，可能是用Grill Pan的关系，鸡皮表面有着美美的烧烤痕迹，而且吃起来非常脆。从黄梨圈、鸡扒到炒蘑菇和蔬菜都是用同一个Grill Pan，不需用到太多的锅具，清洗起来也比较轻松。

夏威夷鸡扒

材料：
去骨鸡全腿 3个
罐头黄梨圈 6片
盐 1/2茶匙
干迷迭香 1/2茶匙
黑胡椒 1/4茶匙

炒蘑菇、洋葱和青椒：
洋葱 1粒（切片）
青灯笼椒 1粒（去籽切丝)
白蘑菇 150克（切片）

淋酱：
黄梨汁 1杯
黄糖 1/4杯
番茄酱 1/4杯
Lea & Perrins喼汁 1汤匙
粟米粉 1汤匙（与2汤匙水混合均匀）

做法：
1. 以盐、黑胡椒和干迷迭香将鸡腌制至少30分钟。以大火烧热烤镬，把黄梨圈放入，烤至两面都有很美的烧烤痕迹，盛出备用。将3汤匙橄榄油加入烤镬，将火力调至中高火，放入鸡肉煎至两面呈金黄色，盛出保温。

2. 炒蘑菇、洋葱和青椒：在同一个烤镬放入洋葱，炒至软，然后加入蘑菇炒至软和呈褐色，之后加入青灯笼椒再炒多1-2分钟，加入盐和黑胡椒调味即可。

3. 淋酱：将所有淋酱（除了粟米粉）放入一个锅里，煮至滚，加入芡汁勾芡，煮至酱汁浓稠即可。

4. 将鸡扒和黄梨圈盛入碟中，加入淋酱，伴与配菜，乘热享用。



Hawaiian Chicken Chop

Ingredients:
3 deboned chicken whole legs
6 slices canned pineapple rings
1/2 tsp salt
1/2 tsp dried rosemary
1/4 tsp black pepper

Sautéed Mushroom with Onions and Green Pepper:
1 onion, sliced

1 green bell pepper, seeded and cut intro strips

150 g white button mushrooms, sliced

Gravy:
1 cup pineapple juice1/4 cup brown sugar

1/4 cup tomato ketchup
1 tbsp Lea & Perrins Worcestershire Sauce
1 tbsp corn starch, mixed with 2 tbsp of water

Method:
1.  Marinate the chicken with salt, black pepper and dried rosemary for at least 30 minutes. Heat a grill pan over high heat, place the pineapple rings on the grill pan and cook until they have a nice grill marks on both sides. Dish out and set aside. Add 3 tbsp of olive oil to the grill pan, lower the heat to medium high. Place the chicken in the pan and cook till golden brown on the both sides. Dish out and keep warm. 

2. Sautéed Mushroom with Onions and Green Pepper: In the same grill pan add onions and sauté until soft. Then add mushrooms and saute until tender and brown. Add green bell pepper and sauté for another 1-2 minutes. Season with salt and black pepper and the side dish is ready.

3. Gravy: Combine all gravy ingredients (except corn starch) in a saucepan, bring to a boil then stir in the cornstarch slurry and cook until the gravy is thicken.

4. Transfer the chicken chops and pineapple rings to serving plates, pour the gravy over the chicken, and serve hot with the side dish.

Servings: 3

This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.

杏仁奶奇异籽布丁 Almond Milk Chia Pudding

杏仁奶除了可以直接喝之外也可以拿来浸泡隔夜燕麦或奇异籽布丁，这次就要分享奇异籽布丁的食谱。平时奇异籽都是加入在燕麦里或是饮料里一起食用，用来做布丁还是第一次。奇异籽浸泡后会呈凝胶状，吃起来口感QQ的，有点像在吃西米露的感觉。把奇异籽布丁当成早餐吃不仅营养丰富，而且吃了会有饱足感。单吃奇异籽布丁味道会有点淡，不过加上一些水果丁和坚果这布丁就会变得很好吃。那天早上在吃着奇异籽布丁时小宝贝一直很好奇看我在吃些什么，过后就跑过来说要吃，一开始吃时还表现到好像很美味的样子，吃了几口后就跑开了，哈哈，小孩子，真的是贪新鲜！

这照片是和自制杏仁奶一起拍的，
原因是很懒得再构思其他拍摄的Idea。

杏仁奶奇异籽布丁

材料：
自制杏仁奶 1杯
奇异籽 1/4杯
蜂蜜 2汤匙
水果 适量
切碎杏仁 适量

做法：
1. 在一个清洁的玻璃罐子里混合杏仁奶、奇异籽和蜂蜜，盖好，收入冰箱冷藏至少一小时或至隔夜。

2. 食用前加入水果和杏仁碎，搅拌均匀即可享用！




Almond Milk Chia Pudding

Ingredients:

1 cup Homemade Almond Milk

1/4 cup chia seeds
2 tbsp honey
Fruits for topping
Chopped almonds for topping

Method:
1. In a clean glass jar, mix the almond milk, chia seeds and honey. Then cover the jar and chill it in the refrigerator for at least 1 hour or overnight.

2. Top the chia pudding with fruits and chopped almonds, mix well and enjoy!

I am submitting this post to Best Recipes For Everyone April 2015 Event Theme: Fun with Almond hosted by Fion of XuanHom's Mom Kitchen Dairy and co-hosted by Doreen of my little favourite DIY. 

南乳炸鸡翅 Deep-Fried Chicken Wings with Red Fermented Bean Curd （空气炸锅版 / Air Fryer Version）

之前用Air Fryer炸水牛城辣鸡翅，对于那效果我很满意，所以我又用南乳腌制另一批鸡翅，照板煮碗用一样的方法来炸鸡翅。不过加了不少调味料来腌制，鸡肉很快就炸得上色，所以炸的时候就得很小心，不然一下子就会炸得很黑黑的。煮了个包菜煎蛋，加上南乳炸鸡翅和ABC汤，简易的两人晚餐就完成了。

南乳炸鸡翅

材料：
鸡翅 6个（切成两块）
面粉 1/3杯

腌料：
南乳 2块（压烂）
南乳汁 1汤匙
糖 1茶匙
麻油 1汤匙
绍兴酒 1汤匙
白胡椒粉 1/4茶匙
五香粉 1/4茶匙
蒜茸 1汤匙

做法：
1. 以腌料将鸡翅腌制至少4小时或放入冰箱至过夜。将鸡翅放入夹链塑料袋中，加入面粉，密封后上下翻动摇勻，让鸡翅均匀地沾上面粉。从塑料袋中取出的翅膀，抖去多余面粉，然后将鸡翅排在烤盘上，放入冰箱冷藏至少1小时。

2. 把空气炸锅预热至200°C。将鸡翅铺排在空气炸锅的烤盘或炸篮里，烤10分钟，然后把鸡翅翻过另一面，再炸10分钟或直到鸡翅炸成金黄色，盛出然后乘热享用。




Deep-Fried Chicken Wings with Red Fermented Bean Curd

Ingredients:
6 chicken wings, cut into 2 pieces
1/3 cup plain flour

Marinade:
2 pieces red fermented bean curd, mashed into paste
1 tbsp red fermented bean curd sauce
1 tsp sugar
1 tbsp sesame oil
1 tbsp Shao Xing wine
1/4 tsp white pepper powder
1/4 tsp five spice powder
1 tbsp minced garlic

Method:
1. Add all the marinade ingredients to the chicken wings and marinate for at least 4 hour or overnight in the fridge. Place the chicken wings into a resealable plastic bag, add flour and shake to mix. Remove the chicken wings from the bag, shake off the excess flour and place the chicken wings on a baking tray, refrigerate for at least 1 hour.

2. Preheat air fryer oven to 200°C. Transfer the chicken wings to the air fryer grill pan / basket. Fry the chicken wings for 10 minutes, then turn the chicken wings over, and fry for another 10 minutes  or until the wings are golden brown. Dish out and serve immediately.

This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.