姜蒜辣椒酱 Ginger and Garlic Chili Sauce

姜蒜辣椒酱是爸妈的食谱，每逢佳节，爸妈都会准备这辣椒酱，无论是配白斩鸡、卤鸭或猪脚都很适合。小时候爸妈准备着辣椒酱时，我们几姐弟都会在旁帮忙，所以做辣椒酱的材料我都略知一二，现在自己准备一点也不难。不过爸妈的食谱都是随意的，所以份量方面就得自己斟酌地放，调到适合自己的口味就行了。

吃白斩鸡饭时一定少不了这姜蒜辣椒酱，
如果不喜欢姜味可选择不放，
那么就会变成蒜香辣椒酱。

姜蒜辣椒酱

材料：
红辣椒 10条（切段）
指天椒 5条
姜 2寸（切片）
蒜头 1/2大颗（剥外衣，切片）
桔仔汁 4-5汤匙

调味料：
盐 适量
黄糖 适量

做法：
1. 把红辣椒、指天椒、姜和蒜头放入搅拌器里搅烂，然后加入桔仔汁，最后加入适量的盐和糖调味，搅拌均匀后即可享用，或将辣椒酱舀入玻璃罐子里，盖紧，没用完的辣椒酱须收藏在冰箱里。


备注：
做好的辣椒酱可收入冰箱让味道充分混合，隔天再试味多一次，如需要可以加入更多的盐和糖。




Ginger and Garlic Chili Sauce

Ingredients:
10 red chilies, cut into sections
5 bird's eye chilies
2 inches of ginger, sliced
1/2 bulb of garlic, peeled and sliced
4-5 tbsp calamansi juice

seasoning:
Salt to taste
Brown sugar to taste

Method:
1. Place red chilies, bird's eyes chilies, ginger and garlic in a food processor and process until roughly ground. Add calamansi juice and blend well. Add salt and sugar to taste. Transfer to glass jar and cover tight. You can keep the chili sauce in the refrigerator for up to few days.

Note:
You can keep the chili sauce in the refrigerator for one day to develop flavors. On the next day, taste the chili sauce and adjust with more salt and sugar if needed.

This post is linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

椰香蜜桃隔夜燕麦 Peach and Coconut Overnight Oats

月初逛超市时看到了好多蜜桃，尤其是日本蜜桃，又大又香，不过价格却好昂贵，所以我就把目标移去没这么贵的韩国蜜桃。韩国蜜桃果皮是浅黄色，然后又带点粉红色，颜色非常讨喜。这韩国蜜桃没让我失望，虽然不及日本蜜桃这么好吃，可是我买到的这两粒蜜桃也是蛮香蛮多汁。我选的那两粒刚好是熟透了的蜜桃，所以轻轻地拔，皮就开了。可是切的时候有点高难度，因为太多汁的，而且太大力的话又会把果肉弄烂。

闻到蜜桃的香味时总会令人感觉到很开心很甜蜜，我把这些蜜桃加入在隔夜燕麦里，做成营养早餐，吃了后就可以带着开心的心情迎接美好的一天！

椰香蜜桃隔夜燕麦

材料：
椰浆 1/2杯
自制杏仁奶  1/2杯
燕麦 1/2杯
奇异籽 1茶匙
黄糖 1汤匙，或更多
蜜桃 1粒（去皮去核切丁）
胡桃 1/4杯（烤香切碎）

做法：
1. 在一个清洁的玻璃罐子里混合椰浆、杏仁奶、燕麦、奇异籽和黄糖，盖好，收入冰箱冷藏至隔夜。
2. 隔天早上加入蜜桃和胡桃，搅拌均匀即可享用！


份量：1人




Peach and Coconut Overnight Oats

Ingredients:
1/2 cup coconut milk
1/2 homemade almond milk
1/2 cup rolled oat
1 tsp chia seeds
1 tbsp brown sugar, or more to taste
1 peach, peeled, pitted and diced
1/4 cup pecan, toasted and chopped

Methods:
1. In a clean jar, mix the coconut milk, almond milk, rolled oat, chia seeds and brown sugar. Cover the jar and chill it in the refrigerator overnight.

2. In the morning, top the oatmeal with peach and pecan, mix well and enjoy!


Serving: 1

This post is linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

海底椰龙眼糖水 Sea Coconut And Longan Dessert

最近烟雾又来袭，让人喉咙感觉很不舒服，在这种时候就需要一碗清凉的糖水来滋润一下，海底椰龙眼糖水就是一个不错的选择。最近都一直在吃点心，吃完了这些丰富的点心后再来碗海底椰龙眼糖水作为甜品就最完美不过了。送上海底椰龙眼糖水给大家，希望大家喜欢！

祝大家国庆日快乐！

Happy National Day！

海底椰龙眼糖水 

材料：
新鲜海底椰 900克
蜜枣 2粒
香兰叶 6片（打结）
水 2公升
黄糖 150克（可依个人喜好调整糖份）
罐头龙眼 1罐
柠檬片 适量

做法：
1. 将海底椰去皮，然后切薄片备用。将2公升的水倒入锅里，加入海底椰、蜜枣和香兰叶，以大火煮至沸后转小火煮大约1小时30分钟。

2. 加入黄糖，煮至糖溶化即可熄火，待稍微冷却后即可加入罐头龙眼，搅拌均匀。食用前加入柠檬片。冷热享用皆可。




Sea Coconut And Longan Dessert

Ingredients:
900 g fresh sea coconuts
2 honey dates
6 pandan leaves, knotted
2 litres water
150 g brown sugar, or more to taste
1 can canned longan
Some lemon slices

Method:
1. Remove the sea coconut skin and slice thinly. Pour 2 litres of water into a pot, add sea coconut, honey dates and pandan leaves, bring to boil over high heat, then turn to low heat and cook for 1 hour and 30 minutes.

2. Add brown sugar and cook until fully dissolved, Turn off the heat and let it slightly cool down. Add canned longan and stir well. Add lemon slices before serving, Can be served warm or chilled.

I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).

This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

蚝汁鲜竹卷 Beancurd Skin Rolls in Oyster Sauce

去吃点心时老公喜欢点炸的腐皮卷，而我就喜欢点这个炸了又加上蚝油酱汁一起蒸的蚝汁鲜竹卷。每家的蚝汁鲜竹卷都有自己的特色，家家的馅料和酱汁方面都会有少许不同，所以我做出来的蚝汁鲜竹卷叶也和外面的有一些不同。老公就说不是很像，而我呢就觉得那个酱汁不错，不过腐皮卷方面可能是腐皮比较少，所以吃起来有点不一样。这蚝汁鲜竹卷还有进步的空间，下次会加多一些腐皮，可能吃起来就会比较像。

点心午餐 ~ 蚝汁鲜竹卷蒸 + 烧卖 + 蒸烟肉卷 + 炸云吞

  

之前的脆炸烟肉卷没一次过煮完，
我把包好的烟肉卷冷冻起来，
其实除了炸也可以用来蒸，
我撒了一些黑胡椒然后拿去蒸，
这样就变成另一款点心了。

蚝汁鲜竹卷

材料：
淡腐皮 12张（尺寸15cm X 13cm）
蛋白 少许
葱丝 少许

馅料：
猪绞肉 250克
去壳虾肉 75克（去肠泥，切丁）
红萝卜 30克（切丝）
浸软黑木耳 20克（切丝）
葱花 1汤匙

调味料：
酱油 1汤匙
麻油 1/2汤匙
黄糖 1/2茶匙
粟粉 1汤匙
白胡椒粉 1/4茶匙
蛋白 1/2个

酱汁：
蒜茸 1/2汤匙
姜茸 1/2汤匙
蚝油 1汤匙
麻油 1/2汤匙
黄糖 1茶匙
绍兴酒 1汤匙
白胡椒粉 少许

芡汁：
粟粉 1/2汤匙
清水 2汤匙

做法：
1. 在一个大碗里加入猪绞肉、虾肉、红萝卜、黑木耳、葱花和调味料。用清洁的手将材料搅拌，往同一个方向搅拌数分钟直到馅料搅至有粘性及均匀，然后将馅料分成12份。
2. 取一张腐皮，用一块清洁的湿布轻轻地抹一抹，放入一份馅料，如以下图中将腐皮卷起来。用少许蛋白搽于腐皮封口。一直重复做法直到用完所有馅料。
3. 把包好的腐皮卷放入热油锅中炸至金黄色，然后盛出备用。
4. 在一个小锅中烧热1汤匙的油，加入蒜茸和姜茸爆香。倒入其他酱汁材料煮至滚，加入芡汁勾芡，煮至酱汁浓稠即可。
5. 把炸好的腐皮卷排入四个小碟中，淋上酱汁，放入竹蒸笼中蒸10分钟即可。撒上少许葱丝，乘热享用！

Beancurd Skin Rolls in Oyster Sauce

Ingredients:
12 pieces unsalted beancurd skin, size 15cm X 13cm
Some egg white
Some spring onion, julienned

Filling:
250 g minced pork
75 g shelled prawn, deveined and diced
30 g carrot, finely chopped
20 g soaked black fungus
1 tbsp chopped spring onion

Seasoning:
1 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tsp brown sugar
1 tbsp cornstarch

1/4 tsp white pepper powder

1/2 egg white

Sauce:
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1 tbsp oyster sauce
1/2 tbsp sesame oil
1 tsp brown sugar
1 tbsp Shao Xing wine
A dash of white pepper powder

For thickening:
1/2 tbsp cornstarch
2 tbsp water

Methods:
1. In a mixing bowl, add minced pork, diced prawn, carrot, black fungus, chopped spring onion and seasoning. Mix the ingredients using your clean hands in one direction for few minutes until it becomes sticky and well mix. Divide the fillings into 12 portions.

2. Place a piece of the beancurd skin on a flat surface, wipe the beancurd skin carefully using a damp cloth to soften it. Place 1 portion of the filling in the middle of the beancurd skin. Roll the beancurd skin like as shown in the picture above. Brush some egg white on the edge to secure the roll. Repeat until all the fillings are used up.

3. Deep fry the beancurd rolls in hot oil until golden brown, dish out and set aside.

4. Heat 1 tbsp of cooking oil in a small saucepan. Add minced garlic and minced ginger, saute until fragrant. Add the remaining sauce ingredients, bring to a boil, Pour in the cornstarch slurry, stir well and cook until the sauce is thicken.

5. Arrange the fried beancurd skin rolls in 4 small plates, pour the sauce over, then place the small plates in the bamboo steamer basket and steam over high heat for 10 minutes. Sprinkle with some julienned spring onion and serve hot.

I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).

This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

荷叶糯米鸡 Glutinous Rice with Chicken Wrapped in Lotus Leaf

去年的端午节想自己尝试裹粽子，所以就买了一大包的干荷叶，结果要照顾小宝贝最后还是不了了之。到了今年我又有同一个念头，我又去买了包糯米回来， 结果还是没做成，两样食材就这杨样摆在厨房，就连老公看了也一直投诉我的东西太多了。上回去那家著名的点心店用餐时看到那里有荷叶糯米鸡，我很想试可是却点了蛮多的食物，最后只好作罢。回家后我还是对那糯米鸡念念不忘，反正家里有现成的材料，所以我就找了几个食谱来参考，东凑西凑，最后就做出一个合自己口味的荷叶糯米鸡。

荷叶糯米鸡

材料：
糯米 400克， 浸泡至少4小时或收入冰箱至隔夜
食油 5汤匙
蒜茸 2汤匙
红葱茸 2汤匙
鸡全腿 2个（去骨切成小块）
虾米 1/4杯，浸泡10分钟，沥干备用
香菇 4朵（浸泡至软，切半）
腊肠 1条（斜切片）
咸蛋黄 4个
干荷叶 4片

糯米饭调味料：
老抽 1/2汤匙
蚝油 1汤匙
黄糖 1/2茶匙
白胡椒粉 1/4茶匙
麻油 1/2汤匙

鸡肉腌料：
蚝油 1 1/2汤匙
老抽 1茶匙
黄糖 1茶匙
白胡椒粉 1/4茶匙
麻油 1汤匙
粟粉 1汤匙

做法：
1. 将干荷叶浸泡30分钟或至软，捞起沥干水份，以厨房纸巾抹干。将鸡肉以及香菇用腌料腌制至少1小时。

2. 在一个锅里加入3汤匙的油，以中火烧热，然后加入1汤匙的蒜茸和1汤匙的红葱茸爆香。加入虾米拌炒大约1分钟，然后加入糯米和调味料，炒至均匀即可。将炒好的糯米盛入蒸盘里，然后放入锅以大火蒸45分钟。

3. 在另一个锅里加入2汤匙的油，以中火烧热，然后加入1汤匙的蒜茸和1汤匙的红葱茸爆香。加入腌制好的鸡肉及香菇，拌炒大约2至3分钟直到半熟，盛出备用。

4. 把蒸好的糯米饭分成8份，馅料（鸡肉、香菇、腊肠和咸蛋）分成4份。把一张荷叶放入一个四方形的碗里，然后加入1份的糯米，接着排入1份的馅料，最后再加入1份的糯米即可。将荷叶包成一个四方形包裹，倒模，然后以棉绳绑好。一直重复做法直到用完所有荷叶及糯米。

5. 把荷叶包裹放入竹蒸笼里，以高火蒸45分钟。将包裹从蒸笼取出，剪开荷叶，撒上青葱粒，乘热享用。

Glutinous Rice with Chicken Wrapped in Lotus Leaf

Ingredients:
400 g glutinous rice, soaked for 4 hours or overnight in refrigerator
5 tbsp cooking oil
2 tbsp minced garlic
2 tbsp minced shallot
2 chicken whole legs, deboned and cut into bite sizes
1/4 cup dried shrimp, soaked for 10 minutes, then drained
4 dried shiitake mushroom, soaked till soften, then cut into half
1 Chinese sausage, sliced diagonally
4 salted egg yolks
 pieces of dried lotus leaves

Seasoning for rice:
1/2 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp brown sugar
1/4 tsp white pepper powder
1/2 tbsp sesame oil

Marinade for chicken:
1 1/2 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp brown sugar
1/4 tsp white pepper powder
1 tbsp sesame oil
1 tbsp corn flour

Method:
1. Soak the lotus leaves for 30 minutes or until the leaves are softened. Drain and pat dry with kitchen paper towel. Marinate the chicken and soaked shiitake mushroom with marinade for at least 1 hour.

2. Heat 3 tbsp of oil a wok over medium heat, add 1 tbsp of minced garlic and 1 tbsp of minced shallot, saute until fragrant. Add dried shrimp and stir fry for 1 minute. Add glutinous rice and seasoning, stir fry until well combined. Dish the glutinous rice onto a steaming tray, and steam for 45 minutes over high heat.

3. Heat 2 tbsp of oil in another frying fan over medium heat, add 1 tbsp of minced garlic and 1 tbsp of minced shallot, saute until fragrant.  Add the marinated chicken and mushrooms, stir fry for 2 to 3 minutes until half cooked. Dish out and set aside.

4. Divide the steamed glutinous rice into 8 portions and the fillings (chicken, mushrooms, sausage and salted egg yolks) into 4 portions. Place a piece of lotus leaf onto a square bowl, fill the center of lotus leaf with 1 portion of glutinous rice, then place 1 portion of fillings, lastly top with another portion of glutinous rice. Wrap the lotus leaf into a square parcel, unmould and secure with kitchen twine. Repeat with remaining lotus leaf and rice.

5. Place the lotus leaf parcels in the bamboo steamer basket and steam over high heat for 45 minutes.
Remove from steamer and unwrap the parcels. Sprinkle with some chopped spring onion and serve hot.

I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).

This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

豆豉蒸排骨 Steamed Spare Ribs with Preserved Black Bean

点心茶楼的豆豉蒸排骨是我的最爱之一，喜欢那蒸得又滑又嫩的排骨。之前无意间找到了一个食谱，一直都很想尝试，趁这个月的点心月就赶紧试了这食谱，然后再分享给大家。这食谱用了浸泡的方式来处理排骨，浸泡了两小时排骨的颜色会比较淡，而且血水也去掉了，这样腌制起来就比较容易入味。腌制时加了些马铃薯淀粉，蒸好后的排骨吃起来就会滑滑的。之前曾吃过加入了南瓜或者是芋头一起蒸的排骨，所以这次我也加入了一些南瓜丁和芋头丁一起蒸，吃起来的口感真的很不错，而且营养也比较均衡。


由于豆豉蒸排骨是必须现蒸现吃的，所以晚餐当天我就没拍照，不过我就预先留了一些排骨起来，打算隔日才蒸来当午餐。这次拍的豆豉蒸排骨看起来不是那么滑，可能是腌制了较长的时间，不过晚餐当天的排骨蒸得很嫩，而且很滑，芋头也蒸得软软粉粉的，是我喜欢的那种口感。

这小碟豆豉蒸排骨里的芋头是炸过的，
虽然可以保持美美的形状，
可是吃起来就没那么软和粉。
晚餐的那一盘我直接将芋头和排骨一起蒸，
蒸好后的芋头好软好粉，非常好吃。

点心午餐 ~ 芋头豆豉蒸排骨 + 南瓜豆豉蒸排骨 + 蚝汁鲜竹卷 + 烧卖

找了几间超市都找不到盐制的豆豉，
过后家婆从巴刹帮我买到了这罐豆豉。

豆豉蒸排骨

(食谱参考Wok and fry，做少许更改)

材料：
排骨 500克
芋头丁或南瓜丁 少许 （可不放）
红辣椒 1条（切丝）
豆豉 1 1/2汤匙
青葱 1根（切粒）

腌料：
盐 5克
黄糖 5克
马铃薯淀粉 10克
酱油 1茶匙
蒜油 1汤匙
麻油 1茶匙
白胡椒粉 1/4茶匙

做法：
1. 把排骨斩成小块，然后浸泡在冷水里2小时。沥干水份，然后用厨房纸巾抹干。
2. 以腌料腌制排骨一小时。
3. 把芋头丁或南瓜丁放入数个小碟里，然后加入腌制好的排骨，撒上豆豉和辣椒丝。把小碟放入竹蒸里，以大火蒸10分钟或至排骨熟透，撒上葱花，即可乘热享用。




Steamed Spare Ribs with Preserved Black Bean 

(Recipe adapted from Wok and fry, with some adjustments)

Ingredients:
500 g spare ribs
Some yam or pumpkin, diced (optional)
1 red chilli, julienned
1 1/2 tbsp preserved black bean
1 stalk spring onion, finely chopped

Marinade:
5 g salt
5 g brown sugar
10 g potato starch
1 tsp light soy sauce
1 tbsp garlic oil
1 tsp sesame oil
1/4 tsp white pepper powder

Methods;
1. Chop spare ribs into bite size pieces and soak in cold water for 2 hours. Drain and pat dry with kitchen towel.
2. Marinate the spare ribs with marinade for 1 hour.
3. Place the diced yam or pumpkin in small plates, then top with marinated spare ribs. Sprinkle with some preserved black beans and julienned red chilli. Place the small plates in bamboo steamer basket, steam over high heat for 10 minutes or until the spare ribs are cooked. Sprinkle with some chopped onions and serve hot.

I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).

This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.