香橙迷迭香三文鱼 Orange-Rosemary Glazed Salmon

续蜜汁三文鱼后，昨天我又再尝试煮新口味的三文鱼，香橙迷迭香三文鱼。以香橙和迷迭香煮的酱汁吃起来酸酸甜甜的，蛮开胃的，味道也和三文鱼很搭配。昨天的晚餐除了香橙迷迭香三文鱼外，我还准备了炒菠菜及糙米饭。最近每个星期至少煮一次糙米饭，晚餐时的蔬菜也多煮些，希望家人可以吃得健康点。我家里最喜欢吃糙米饭的就是小宝贝了，每次都吵着我要煮糙米饭，可是我不敢煮这么多次，怕家婆接受不到。我家小宝贝一看到三文鱼就很开心了，可惜她却不喜欢这个新煮法，吃晚餐时看到我把额外的酱汁淋在鱼上就一直告诉我说不要酱汁，过后我只好拨开外面的那层，取里面的鱼肉给她。和之前的蜜汁三文鱼相比，小宝贝会比较喜欢之前的蜜汁三文鱼，加上当天我煮了藜麦饭，她一口接一口地吃个不停。看来我还得花些功夫，多煮些不同的食物让她尝试和接受。

香橙迷迭香三文鱼 

(食谱参考Cooking Classy，作少许更改)

材料：
橄榄油 2汤匙
三文鱼 3块，厚约1寸（静置在室温下10分钟）
盐和现磨黑胡椒 适量
蒜头 2瓣（切碎）
新鲜迷迭香2 1/2茶匙（切碎）
鸡汤 1/4杯 + 1汤匙
橙皮茸 1/2茶匙
新鲜橙汁 2/3杯
柠檬汁 1汤匙
蜂蜜 3汤匙
粟粉 2 1/2茶匙

做法：
1. 以中高火烧热平底不沾锅。把盐和黑胡椒涂抹在三文鱼的两面。把橄榄油加入锅中烧热，然后加入三文鱼，煎至两面都呈金黄色，每面煎大约2分钟，盛出备用。

2. 在同一个平底不沾锅里加入蒜头和迷迭香，炒大约20秒，然后加入1/4杯鸡汤煨煮，直到大部份鸡汤蒸发了。拌入橙皮茸、橙汁、柠檬汁和蜂蜜。在一个小碗里加入1汤匙的鸡汤及粟粉，搅拌至均匀。将粟粉水倒入锅里，加入适量的盐和胡椒调味，煮至酱汁滚后继续小火煨煮1分钟，期间要不断搅拌。将三文鱼放回平地锅里，用汤匙勺香橙迷迭香酱汁淋在三文鱼上。

3. 将三文鱼盛碟，以香橙片及迷迭香装饰，伴与炒菠菜及糙米饭一起享用。

备注：
*烹煮的时间视鱼的厚度而定，请自行调整。

Orange-Rosemary Glazed Salmon

(Recipe adapted from Cooking Classy, with some minor adjustments)


Ingredients:
2 tbp olive oil
3 salmon fillets (1-inch thick), rested at room temperature 10 minutes
Salt and freshly ground black pepper
2 cloves garlic, minced
2 1/2 tsp minced fresh rosemary
1/4 cup + 1 tbsp chicken broth
1/2 tsp orange zest
2/3 cup fresh orange juice
1 tbsp fresh lemon juice
3 tbsp honey
2 1/2 tsp cornstarch


Methods:
1. Heat a large non-stick saute pan over medium-high heat. Season both sides of salmon with salt and pepper. Heat olive oil then add salmon and cook until browned on both sides and cooked through, about 2 minutes per side. Transfer to a plate, leaving oil in pan.

2. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 tbsp chicken broth with cornstarch. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly. Return salmon to pan, spoon sauce over salmon.

 3. Transfer the salmon fillet to serving plate, garnish with some orange slices and rosemary. Serve with stir fried spinach and brown rice.

Note:
*The time of cooking is depending on the thickness of the salmon fillet, please adjust accordingly.

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

蜂蜜芥末沙拉酱 Honey Mustard Salad Dressing

记得几年前老公介绍了我吃卡疆炸鸡沙拉，这炸鸡沙拉令我一试难忘，过后每次到那间餐厅都会点这道沙拉。卡疆炸鸡沙拉的沙拉酱是以蜂蜜芥末调成的，味道酸酸甜甜的，与炸鸡沙拉一起吃非常搭配及清新，而且不会油腻。上星期的其中一个晚上，我准备了卡疆炸鸡沙拉配搭蜂蜜芥末沙拉酱当二人晚餐。虽然自制的卡疆炸鸡沙拉和餐厅的味道有点不同，不过老公说味道不错，不一定要和餐厅的做的一模一样，听到他那么说真的令我很开心，因为平常如果问他食物味道如何，他的答案永远都是一样，只有“OK”。

从网上找到蜂蜜芥末沙拉酱的做法都很不同，有些有加美乃滋，有些加入植物油，而另一些则加入酸奶油。最后我参考了一些有加入美乃滋的食谱，不过材料的份量方面我就自己调整，慢慢调至适合自己的口味。这蜂蜜芥末沙拉酱味道酸酸甜甜的，除了当沙拉酱外也适合当炸鸡块的蘸酱。

蜂蜜芥末沙拉酱

材料：

美乃滋 4汤匙

狄戎芥末酱 2汤匙

蜂蜜 2汤匙
柠檬汁 1汤匙

做法：

1. 

在一个中碗里混合所有材料，放入冰箱冷藏30分钟后即可食用。

份量：2人份

Honey Mustard Salad Dressing

Ingredients:

4 tbsp mayonnaise

2 tbsp Dijon mustard

2 tbsp honey

1 tbsp lemon juice

Method:

1. In a medium bowl, combine all ingredients. Chill for 30 minutes before serving.

Serving: 2

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

海底椰马蹄竹蔗糖水 Sea Coconut, Water Chestnut and Bamboo Cane Drinks

上星期日趁小宝贝不用上课，我们一家就带着小宝贝去巴刹参观，没想到小宝贝可以六点多就起身和我们一起去。其实家里的鸡肉、鱼肉等食材的供应都还足够到下个星期，所以去巴刹只是纯碎让小宝贝见识不一样的东西。反正不需要买晚餐的食材，我就买些海底椰、马蹄和竹蔗来煮糖水。之前曾经煮过海底椰马蹄糖水和竹蔗马蹄水，不过一次用三种材料海底椰、马蹄和竹蔗来煮就没有试过。除了这三种材料，我还再加入红萝卜、蜜枣和石蜂糖，煮出来的糖水非常清甜，冷热饮用皆适合。现在的天气热得令人受不了，最好是喝些糖水来解热消暑。

美味下午茶 ~ 年糕卷 + 海底椰马蹄竹蔗糖水

海底椰马蹄竹蔗糖水

材料：

竹蔗 700克

新鲜海底椰 600克

马蹄 300克
蜜枣2粒
红萝卜 1条（削皮切块）

香兰叶 6片（打结）

水 3公升

石蜂糖 250克（可依个人喜好调整糖份）

做法：

1. 将海底椰去皮，然后切薄片备用。把马蹄洗净去皮，将竹蔗擦洗干净，斩成3寸段，然后用杵稍微打烂，帮助释放竹蔗的味道。

2. 将3公升的水倒入锅里，加入竹蔗、海底椰、马蹄、蜜枣、红萝卜和香兰叶，以大火煮至沸后转小火煮大约1小时30分钟。

2. 加入石蜂糖，煮至糖溶化即可熄火。冷热享用皆可。

Sea Coconut, Water Chestnut and Bamboo Cane Drinks

Ingredients:

700g bamboo cane

500 g fresh sea coconuts

300 g water chestnut

2 honey dates

1 carrot, peeled and cut into chunks

6 pandan leaves, knotted

3 litres water

250 g honey rock sugar, or more to taste

Method:

1. Remove the sea coconut skin and slice thinly. Wash and remove the water chestnut skins. Wash and scrub bamboo canes, chop into 3 inches sections, smash with the pestle to help release the flavour.

2. Pour 3 litres of water into a pot, add bamboo cane, sea coconut, water chestnut, honey dates, carrot and pandan leaves, bring to boil over high heat, then turn to low heat and cook for 1 hour and 30 minutes.

3. Add honey rock sugar and cook until fully dissolved. Serve warm or chilled.

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

年糕卷 Spring Roll Nian Gao (空气炸锅版 / Air Fryer Version)

早前回娘家时妈妈给了我些年糕，我收在冰箱都几个星期了，直到现在才得空用这些年糕做糕点。我很喜欢吃炸番薯芋头年糕，不过传统的方式是裹上面糊用来油炸，虽然好吃，不过却很油腻。之前bookmark了Peng's Kitchen的年糕卷食谱，一看到照片时就被那一深一浅的紫色给吸引着。年糕卷是以春卷皮包着淡紫色的芋头和深紫色的紫薯，而最中间那一层就是年糕。我将包好的年糕卷涂上一层椰子油才放入用空气炸锅里炸，炸好的年糕卷非常香，而且不会油腻。年糕卷的外皮炸金黄香脆，芋头泥和紫薯泥的内馅香甜软绵，而年糕则香滑软Q，吃起来的口感丰富。这年糕卷可以准备多一些收入冰箱里冷冻，想吃时拿出来解冻，然后放入空气炸锅里炸就可以了，非常方便。

年糕卷 Spring Roll Nian Gao 

(食谱参考Peng's Kitchen，做少许更改)

材料：

年糕 300克（切2寸长段）

芋头 300克

紫番薯 300克

新鲜椰丝 50克

蜂蜜 3汤匙

盐 1/4茶匙

有机纯椰子油 2汤匙

春卷皮 适量

粟粉水 适量

做法：

1. 将芋头和紫番薯切片，蒸至软，然后趁热压烂。

2. 把1汤匙蜂蜜、1汤匙椰子油、新鲜椰丝和盐加入芋泥里，搅拌至均匀。把2汤匙蜂蜜和1汤匙椰子油加入番薯泥里，搅拌至均匀。

3. 取一张春卷皮，放入1汤匙芋泥和1汤匙紫薯泥，然后攤平，放入一条年糕。将春卷皮卷起，用粟粉水封口。

4. 把空气炸锅预热至180°C。以椰子油涂抹于年糕卷表面，然后把年糕卷排放在空气炸锅的烤盘里，炸大约10分钟。将温度提高至200°C，继续炸多3分钟或至香脆及呈金黄色即可。盛出，乘热享用！

备注：

*炸的时间视年糕卷的大小而定，请自行调整。

份量：21条

Spring Roll Nian Gao

(Recipe adapted from Peng's Kitchen, with some adjustments)

Ingredients:

300 g Nian Gao (sticky rice cake), cut into 2" long strips

300 g taro

300 g purple sweet potato

50 g fresh grated coconut

3 tbsp honey

1/4 tsp salt

2 tbsp organic extra virgin coconut oil

Spring roll wrappers

Cornstarch water to seal spring roll

Methods:

1. Slice taro & sweet potato and steam them until soft. Mash taro and sweet potato while its still hot.

2. Add 1 tbsp honey, 1 tbsp coconut oil , grated coconut and salt to the mashed taro and mix till well combined. Add 2 tbsp honey and 1 tbsp coconut oil to the mashed sweet potato and mix till well combined.

3. Place wrapper onto a flat surface. Place a tbsp of taro filling and a tbsp of sweet potato onto wrapper, lightly spread it out. Place 1 piece of nian gao over and wrap. Brush edges with cornstarch water before rolling up.

4. Preheat air fryer to 180°C. Brush some coconut oil on spring roll, then arrange them on the air fryer grill pan. Air fry the spring roll nian gao for 10 minutes. Then increase the temperature to 200°C, continue to air fry for about 3 minutes or until the spring rolls are crispy and golden brown. Dish out and serve warm.

Note:

*The time of frying is depending on the size of the spring roll nian gao, please adjust accordingly.

Yields: 21 rolls

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

蜜汁鸡 Honey Chicken

早前找食谱时发现了The Art of Cooking的蜜汁鸡，这蜜汁鸡看起来很美味，我马上就将这食谱bookmark起来，列为必煮的食谱之一。果然这食谱没让我失望，鸡块外脆内软多汁，加上酸酸甜甜的蜜汁和芝麻，令人吃了一块接一块，停步不了口。不过这蜜汁鸡必须趁热吃，因为一旦冷了外皮就开始软，美味程度会大大下降。

蜜汁鸡

(食谱参考The Art of Cooking，作少许更改)

材料：

鸡胸肉 475克

盐 1/2茶匙

蒜粉 1/4茶匙

白胡椒粉 1/8茶匙

水 3汤匙

蜜汁：

番茄酱 5汤匙

糖 4汤匙

水 3汤匙

蜂蜜 2汤匙

面糊：

鸡蛋 1粒

盐 1/4茶匙

蒜粉 1/4茶匙

冷开水 10汤匙

小苏打粉 2茶匙

粟米粉 1/2杯

面粉 3/4杯

橄榄油 2汤匙

装饰：

烤香白芝麻 少许

做法：

1. 将番茄酱、糖、蜂蜜和水混合，调成蜜汁。

2. 把鸡肉的切成1寸的长条，然后每条切成1寸的块状。加入盐、白胡椒粉、蒜粉和水，混合均匀腌制15分钟。

3.将盐、蒜粉、鸡蛋、冷水和小苏打粉混合，然后再加入粟米粉和面粉，最后加入橄榄油，调成顺滑的面糊。把面糊倒入鸡肉里，混合均匀。

4. 把油预热至190℃，放入鸡肉炸大约1至1分钟30秒，将鸡肉捞出备用，然后继续炸另一批。

5. 当所有鸡肉都炸了一次后就将油加热至190℃，放入鸡肉再炸第二次，继续炸至金黄色。油炸的时间大约4-5分钟。一旦鸡肉炸至金黄色，将鸡肉捞出，沥干油份。

6. 把调好的蜜汁倒入锅里，加热至糖完全溶化。加入炸好的鸡肉块，搅拌均匀至鸡肉块裹上蜜汁即可。将蜜汁鸡盛碟，撒上少许烤香的白芝麻装饰，乘热享用。

份量：4人份

Honey Chicken

(Recipe adapted from The Art of Cooking, with some minor adjustments)

Ingredients:

475 g chicken breast

1/2 tsp salt

1/4 tsp garlic powder

1/8 tsp white pepper

3 tbsp water

Honey Sauce:

5 tbsp ketchup

4 tbsp sugar

3 tbsp water

2 tbs honey

Batter:

1 egg

1/4 tsp salt

1/4 tsp garlic powder

10 tbsp cold water

2 tsp baking powder

1/2 cup corn starch

3/4 cup flour

2 tbsp olive oil

For garnish:

Some toasted white sesame

Methods:

1. Make the sauce by combining the ketchup, sugar, honey and water and mix.

2. Cut the chicken in half, then into 1 inch strips. Cut each strips into 1 inch cubes. Add salt, white pepper, garlic powder and water. Mix and let the chicken marinate for 15 mins.

3. Make the batter by combine salt, garlic powder, egg, cold water, baking powder. Then add in corn starch, flour and vegetable oil last. Combine the chicken and batter together.

4. Preheat oil to 190℃ and fry the chicken for 1 minute to 1 minute 30 seconds, then remove and set aside. Fry the next batch.

5. Once all the chicken are pre-fried, add the chicken back into the 190℃ oil and continue to fry until golden brown. The total frying time is about 4-5 minutes. Once it turns golden brown, remove the chicken and drain.

6. Pour the sauce into a wok or pan and heat until the sugar is dissolve. Add the chicken in and coat it with the sauce. Dish out and transfer to serving plate. Garnish with some toasted white sesame. Serve immediately.

Servings: 4

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

蜜汁三文鱼 Honey Glazed Salmon

最近家里比较常买三文鱼，通常我都是以照烧或干煎的方式煮。这次我用了比较特别的酱汁来煮，酱汁是以蜂蜜和酱油调成的，煮法有点类似照烧，不过却没加入清酒和味醂。这蜜汁三文鱼煮了两次才成功，第一次时我参考一些食谱，用蜜汁腌制三文鱼然后才煎，不过可能是因为有蜂蜜的关系，外皮很快就煎得焦掉了。所以第二次我就决定不要用蜜汁腌制，直接将三文鱼煎至金黄色后才加入蜜汁一起煮。这煮法比较简单，而且煮出来的三文鱼卖相也比较美。那天中午准备了一顿丰富的午餐，除了有蜜汁三文鱼外，我还准备了西兰花、红萝卜及糙米饭一起搭配。

蜜汁三文鱼 

材料：

三文鱼 1块

橄榄油 1汤匙

蜜汁：

蜂蜜 3汤匙

酱油 3汤匙

蒜茸 1/2茶匙

姜茸 1/2茶匙

装饰：

芫茜碎 少许

做法：

1. 将三文鱼洗净抹干，把盐和黑胡椒涂抹在三文鱼的两面。在一个平底锅里加入橄榄油，以中高火烧热，加入三文鱼，煎至两面都呈金黄色，每面煎大约2分钟，盛出备用。

2. 把蜜汁的材料加入平底锅里，以中火煮滚，转至小火，然后将三文鱼放回平地锅里。用汤匙勺蜜汁淋在三文鱼上，继续煮大约2-3分钟，直到蜜汁煮至浓稠及三文鱼煮至熟透。

3. 将三文鱼盛碟，撒上少许芫茜碎作装饰，伴与川烫过的西兰花和红萝卜及糙米饭一起享用。

备注：
*烹煮的时间视鱼的厚度而定，请自行调整。

Honey Glazed Salmon

Ingredients:

1 salmon fillet

1 tbsp olive oil

Honey Glaze:

3 tbsp honey

3 tbsp soy sauce

1/2 tsp minced garlic

1/2 tsp minced ginger

For Garnish:

Some chopped coriander

Methods:

1. Rinse the salmon fillet and pat dry. Season the salmon fillet with salt and black pepper on both sides. Heat olive oil in a pan over medium high heat, add salmon fillet and sear both sides until golden brown, about 2 minutes each side. Dish out and set aside.

2. Pour the honey glaze ingredients to the pan, and bring to boil over medium heat. Turn to low heat, then add salmon fillet to the pan, and spoon the honey glaze over the salmon. Cook for 2-3 minutes until the honey glaze is thickened and the salmon is completely cooked through.

3. Transfer the salmon fillet to serving plate, garnish with some chopped coriander. Serve with blanched broccoli, carrot and brown rice.

Note:
*The time of cooking is depending on the thickness of the salmon fillet, please adjust accordingly.

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

蜂蜜酱油烤鸡翅 Honey Soy Chicken Wings (空气炸锅版 / Air Fryer Version)

每次准备二人晚餐事我都喜欢选择一些较简单的食物，通常都是一份肉类再加些生菜沙拉的组合。前几天我准备了一些蜂蜜酱油烤鸡翅当晚餐，以蜂蜜和酱油腌制的鸡翅吃起来微咸带甜，撒上一些白芝麻一起吃，味道更香更美味。除了蜂蜜酱油烤鸡翅，我还准备了一大碗清新的生菜沙拉和蜂蜜柠檬水，简简单单的轻便晚餐就完成了。

蜂蜜酱油烤鸡翅

材料：

鸡翅 500克

腌料：

蜜糖 2汤匙

酱油 1汤匙

蚝油 1汤匙

麻油 1汤匙

绍兴酒 1/2汤匙

胡椒粉 1/8茶匙

姜汁 1/4茶匙

涂抹酱汁：

蜜糖 1汤匙

酱油 1/2汤匙

装饰：

白芝麻 1/2汤匙（烤香）

青葱粒  1/2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。

2. 把空气炸锅预热至160°C。将鸡翅铺排在空气炸锅的烤盘里，然后烤7分钟。7分钟后将鸡翅翻过另一面，再烤3分钟。

3. 在一个小碗里混合涂抹酱汁，然后涂抹于鸡翅的两面，放进空气炸锅里再烤1-2分钟或直到蜂蜜开始焦糖化即可。盛出排盘，撒上白芝麻和青葱粒即可享用！

备注：

*烤的时间视鸡翅的大小而定，请自行调整。

份量：2-3人份

Honey Soy Chicken Wings

Ingredients:

3 chicken whole legs

Marinade:

2 tbsp honey

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sesame oil

1/2 tbsp Shao Xing wine

1/8 tsp white pepper powder

1/4 tsp ginger juice

Honey Soy Basting Sauce:

1 tbsp honey

1/2 tbsp soy sauce

For garnish:

1/2 tbsp white sesame, toasted

1/2 tbsp chopped spring onion

Method:

1. Add all the marinade ingredients to the chicken wings and marinate for at least 4 hour or overnight in the fridge.

2. Preheat air fryer to 160°C. Transfer the chicken wings to the air fryer grill pan. Bake the chicken wings for 7 minutes, then turn the chicken wings over and bake for another 3 minutes.

3. In a small bowl, combine honey and soy sauce. Baste the chicken wings with honey glaze. Bake the chicken wings for another 1-2 minutes or until honey glaze starts to caramelize. Transfer to serving plate. Sprinkle with sesame seeds and spring onion. Serve immediately.

Note:

*The time of baking is depending on the size of the chicken, please adjust accordingly.

Servings: 2-3

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.