tag:blogger.com,1999:blog-74907496798051260322024-03-14T00:40:06.332+08:00Violet's Kitchen ~♥紫羅蘭的爱心厨房♥~ 用爱烹煮,用心品尝。Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.comBlogger519125tag:blogger.com,1999:blog-7490749679805126032.post-31755220612988967642016-05-10T16:29:00.001+08:002016-06-10T16:07:25.357+08:00抽奖活动揭晓了!<div class="separator" style="clear: both; text-align: center;">
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不好意思,让大家久等,谢谢大家的参与,《紫羅蘭的爱心厨房》部落格四周年庆的抽奖活动终于揭晓了,以下是幸运儿的名单。<br />
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1. Choi Yen - mimid3v***@yahoo.com<br />
2. Alice Goh - alice_go***@yahoo.com<br />
3. Shirlyn Lee - augj***@gmail.com<br />
4. Susan Lin - susanlin8***@yahoo.com<br />
5. Chua Hwee Yong - marie230***@yahoo.com<br />
6. Cheah Pei San - potato***@hotmail.com<br />
7. Connie Chong - wycon***@gmail.com<br />
8. Mei Wong - chiewmeiw***@hotmail.com<br />
9. Lim Yi Xin - yxlim***@gmail.com<br />
10. S C Lim - aprilb***@gmail.com<br />
11. Tang Sui Sum - susantang0***@gmail.com<br />
12. Jacqueline Cho - jac88***@yahoo.com<br />
13. Daisie Ng - daisie.car***@yahoo.com<br />
14. Lisa Chang - lisa***@gmail.com<br />
15. Khor Lee Ling - khorleel***@gmail.com<br />
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com8tag:blogger.com,1999:blog-7490749679805126032.post-78033136975176983932016-04-28T00:00:00.000+08:002016-04-28T00:00:00.169+08:00紫蓝色梦幻蝶豆花茶 Butterfly Pea Flower Tea | 部落格四周年庆&抽奖活动 4th Blog Anniversary & Giveaway<div style="text-align: justify;">
转眼又到了部落格周年庆,今年已经是第四年了。往年的周年庆都以可食用的花卉为主题,今年也不例外,今年我选了蝶豆花(蓝花)为主题。自从做了<a href="http://viokitchen.blogspot.my/2016/02/blue-pea-flower-and-longan-jelly.html">蓝花龙眼燕菜</a>后,就被那天然的蓝色给吸引住,之后看了网上的一些资料,原来蝶豆花汁遇酸就会变成紫色,只需在蝶豆花汁里加入少许柠檬汁就会变成梦幻紫色,实验了几次后终于成功了,可以做到紫蓝色梦幻蝶豆花茶。</div>
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之前曾提到家里有一盆蝶豆花,没想到上了<a href="http://viokitchen.blogspot.my/2016/02/blue-pea-flower-and-longan-jelly.html">蓝花龙眼燕菜</a>的帖子不久后就开始开花了,一朵朵蓝色的花朵真的好迷人。一般看到的蝶豆花都是单瓣的,不过我却没想到家里的那盆蝶豆花原来是重瓣蝶豆,网上的资料提到这种重瓣蝶豆是园艺栽培种,现在蝶豆花已经开花了,希望很快会有豆荚。最近几天家里那盆蝶豆花每天都会开不少花,每次看到的都是重瓣的蝶豆花,不过偶然发现有一两朵单瓣的蝶豆花,真的很特别。单瓣的蝶豆长得像蝴蝶一样,而重瓣的蝶豆像玫瑰,无论是单瓣或重瓣的蝶豆花都有各自的美态。</div>
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早前姐姐给了我很多单瓣蝶豆花的豆荚及种子,不过数量太多了,我也不需要用到这么多种子,所以想趁着部落格周年庆,将这些单瓣蝶豆花的豆荚送给大家,详情请往下看。献上紫蓝色梦幻蝶豆花茶给大家,感谢大家的支持,感谢这一路上都有你们的陪伴!</div>
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<b><span style="color: magenta; font-size: x-large;">Happy Blog Anniversary!</span></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">单瓣蝶豆花</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">重瓣蝶豆花</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">这些照片是以手机拍的,拍出来的</span><span style="font-size: small;">蝶豆花看起来</span><span style="font-size: small;">颜色偏紫。</span><br />
<span style="font-size: small;">其实种蝶豆花并不需要有很大的地方,放在中型花盆里栽种也行。</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">左:单瓣蝶豆花 On the Left: Single layer/petal butterfly pea flower</span><br />
<span style="font-size: small;">右:重瓣蝶豆花 On Right: Double-flowered butterfly pea flower</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">最近我和小宝贝种了一盆单瓣蝶豆花,由小宝贝负责撒种子,<br />没想到才几天就开始发芽了。现在已经是第十七天了,<br />叶子也长得越来越多,很快就需要换大一点的花盆了。</span></td></tr>
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<b><span style="font-size: x-large;">紫蓝色梦幻蝶豆花茶</span></b></div>
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材料:</div>
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饮用水</div>
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新鲜柠檬汁</div>
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冰块 适量</div>
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蝶豆花糖浆:</div>
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水 1杯</div>
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糖 1杯</div>
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新鲜蝶豆花 30克</div>
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做法:</div>
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1. 蝶豆花糖浆:</div>
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在一个小锅中加入水、糖和蝶豆花煮滚,转至小火,煮3分钟,然后从火炉上移开,把糖浆过滤,放置一旁让其冷却至室温,然后收入冰箱了冷藏。</div>
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2. 在玻璃杯里装入冰块,加入2汤匙的蝶豆花糖浆,然后加入适量的饮用水。最后加入柠檬汁,搅拌至均匀,即可饮用!</div>
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<b><span style="font-size: x-large;">Butterfly Pea Flower Tea</span></b></div>
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Ingredients:</div>
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Drinking water</div>
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Fresh lemon juice<br />
Some ice cubes</div>
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Butterfly Pea Flower Syrup:</div>
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1 cup water</div>
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1 cup sugar</div>
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30g fresh butterfly pea flowers, rinsed</div>
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Methods:</div>
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1. Butterfly Pea Flower Syrup:</div>
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In a saucepan add water, sugar and butterfly pea flowers. Bring to boil then turn to low heat, cook for 3 minutes. Remove from heat, strain the syrup through a fine strainer to remove the flowers. Set aside and let it cool down to room temperature. Chill in refrigerator until ready to serve.</div>
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2. To serve: </div>
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Fill the glass with some ice cubes. Add about 2 tbsp of Butterfly Pea Flower Syrup and pour the drinking water into the glass. Add lemon juice to taste, stir well. Serve immediately.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">蝶豆花的功效良多,欲知更多请看</span><a href="https://cosmobotanicals.wordpress.com/2014/09/14/the-clitoria-ternatea-butterfly-pea/" style="font-size: medium; text-align: start;">这里</a><span style="font-size: small; text-align: start;">和</span><a href="http://johnwu0919.pixnet.net/blog/post/375886274-%E7%A5%9E%E5%A5%87%E7%9A%84%E8%97%8D%E8%97%A5%E6%B0%B4~%E8%9D%B6%E8%B1%86%E8%88%87%E9%87%8D%E7%93%A3%E8%9D%B6%E8%B1%86%E8%8A%B1" style="font-size: medium; text-align: start;">这里</a><span style="font-size: small; text-align: start;">。</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">上:蝶豆花的叶子、单瓣蝶豆花</span><br />
<span style="font-size: small;">下(左起):成熟的豆荚、豆荚内的种子、干燥的蝶豆花</span></td></tr>
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今年的部落格的周年庆我准备了一些礼物送给一路来支持《紫羅蘭的爱心厨房》的朋友们(只限居住在马来西亚和新加坡的朋友)。今年的礼物是十五份的单瓣蝶豆花的豆荚,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05.05.16(星期四)。祝你好运!</div>
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I have prepared some special gift for you for being so supportive to my blog, Violet's Kitchen. I would like to giveaway 15 packets of butterfly pea flower seed pods and this giveaway is opened for those residing in Malaysia and Singapore only. To enter the giveaway, kindly leave you name and email in the comment section of this post. Closing date will be on Thursday, 5th May 2016. Good Luck!</div>
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com48tag:blogger.com,1999:blog-7490749679805126032.post-28428137245176316672016-03-31T22:21:00.001+08:002016-03-31T22:21:18.112+08:00香橙迷迭香三文鱼 Orange-Rosemary Glazed Salmon续<a href="http://viokitchen.blogspot.my/2016/03/honey-glazed-salmon.html">蜜汁三文鱼</a>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<span style="text-align: justify;">炒菠菜及糙米饭。最近每个星期至少煮一次</span><span style="text-align: justify;">糙米饭,晚餐时的蔬菜也多煮些,希望家人可以吃得健康点</span><span style="text-align: justify;">。我家里最喜欢吃</span><span style="text-align: justify;">糙米饭的就是小宝贝了,每次都吵着我要煮</span><span style="text-align: justify;">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</span><a href="http://viokitchen.blogspot.my/2016/03/honey-glazed-salmon.html">蜜汁三文鱼</a>相比,小宝贝会比较喜欢<span style="text-align: justify;">之前的</span><a href="http://viokitchen.blogspot.my/2016/03/honey-glazed-salmon.html">蜜汁三文鱼</a>,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。<br />
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<b><span style="font-size: x-large;">香橙迷迭香三文鱼 </span></b><br />
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(食谱参考<a href="http://www.cookingclassy.com/2015/09/orange-rosemary-glazed-salmon/">Cooking Classy</a>,作少许更改)<br />
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材料:<br />
橄榄油 2汤匙<br />
三文鱼 3块,厚约1寸(静置在室温下10分钟)<br />
盐和现磨黑胡椒 适量<br />
蒜头 2瓣(切碎)<br />
新鲜迷迭香2 1/2茶匙(切碎)<br />
鸡汤 1/4杯 + 1汤匙<br />
橙皮茸 1/2茶匙<br />
新鲜橙汁 2/3杯<br />
柠檬汁 1汤匙<br />
蜂蜜 3汤匙<br />
粟粉 2 1/2茶匙<br />
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做法:<br />
1. 以中高火烧热平底不沾锅。<span style="text-align: justify;">把盐和黑胡椒涂抹在三文鱼的两面。把</span>橄榄油加入锅中烧热,然后加入三文鱼,<span style="text-align: justify;">煎至两面都呈金黄色,每面煎大约2分钟,盛出备用。</span><br />
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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。<span style="text-align: justify;">将三文鱼放回平地锅里</span>,<span style="text-align: justify;">用汤匙勺</span>香橙迷迭香酱汁<span style="text-align: justify;">淋在三文鱼上</span>。</div>
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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。</div>
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备注:<br />
*烹煮的时间视鱼的厚度而定,请自行调整。<br />
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<b><span style="font-size: x-large;">Orange-Rosemary Glazed Salmon</span></b><br />
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(Recipe adapted from <a href="http://www.cookingclassy.com/2015/09/orange-rosemary-glazed-salmon/">Cooking Classy</a>, with some minor adjustments)<br />
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<br />
Ingredients:<br />
2 tbp olive oil<br />
3 salmon fillets (1-inch thick), rested at room temperature 10 minutes<br />
Salt and freshly ground black pepper<br />
2 cloves garlic, minced<br />
2 1/2 tsp minced fresh rosemary<br />
1/4 cup + 1 tbsp chicken broth<br />
1/2 tsp orange zest<br />
2/3 cup fresh orange juice<br />
1 tbsp fresh lemon juice<br />
3 tbsp honey<br />
2 1/2 tsp cornstarch<br />
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<br />
Methods:<br />
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.<br />
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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.<br />
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<span style="text-align: justify;">3. Transfer the salmon fillet to serving plate, garnish with some orange slices and rosemary. Serve with stir fried spinach and brown rice.</span><br />
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Note:<br />
*The time of cooking is depending on the thickness of the salmon fillet, please adjust accordingly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" /></span></a></div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i></div>
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com1tag:blogger.com,1999:blog-7490749679805126032.post-27898366696310471162016-03-31T17:28:00.001+08:002016-03-31T17:39:00.862+08:00蜂蜜芥末沙拉酱 Honey Mustard Salad Dressing<div style="text-align: justify;">
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”。</div>
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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。</div>
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<span style="font-size: x-large;"><b>蜂蜜芥末</b></span><span style="font-size: x-large;"><b>沙拉酱</b></span></div>
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材料:</div>
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美乃滋 4汤匙</div>
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狄戎芥末酱 2汤匙</div>
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蜂蜜 2汤匙<br />
柠檬汁 1汤匙</div>
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做法:</div>
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1. </div>
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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。</div>
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份量:2人份</div>
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<span style="font-size: x-large;"><b>Honey Mustard Salad Dressing</b></span></div>
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Ingredients:</div>
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4 tbsp mayonnaise</div>
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2 tbsp Dijon mustard</div>
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2 tbsp honey</div>
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1 tbsp lemon juice</div>
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Method:</div>
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1. In a medium bowl, combine all ingredients. Chill for 30 minutes before serving.</div>
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Serving: 2</div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i><br />
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com3tag:blogger.com,1999:blog-7490749679805126032.post-68096825826425086512016-03-31T16:30:00.000+08:002016-03-31T16:38:45.575+08:00海底椰马蹄竹蔗糖水 Sea Coconut, Water Chestnut and Bamboo Cane Drinks<div style="text-align: justify;">
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<a href="http://viokitchen.blogspot.my/2014/06/sea-coconut-and-water-chestnut-dessert.html">海底椰马蹄糖水</a>和<a href="http://viokitchen.blogspot.my/2012/05/bamboo-cane-and-water-chestnut-drink.html">竹蔗马蹄水</a>,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。</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">美味下午茶 ~ <a href="http://viokitchen.blogspot.my/2016/03/spring-roll-nian-gao-air-fryer-version.html">年糕卷</a> + <a href="http://viokitchen.blogspot.my/2016/03/sea-coconut-water-chestnut-and-bamboo.html">海底椰马蹄竹蔗糖水</a></span></td></tr>
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<b><span style="font-size: x-large;">海底椰马蹄竹蔗糖水</span></b></div>
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材料:</div>
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竹蔗 700克</div>
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新鲜海底椰 600克</div>
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马蹄 300克<br />
蜜枣2粒<br />
红萝卜 1条(削皮切块)</div>
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香兰叶 6片(打结)</div>
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水 3公升</div>
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石蜂糖 250克(可依个人喜好调整糖份)</div>
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做法:</div>
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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。<br />
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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。</div>
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2. 加入石蜂糖,煮至糖溶化即可熄火。冷热享用皆可。</div>
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<b><span style="font-size: x-large;">Sea Coconut, Water Chestnut and Bamboo Cane Drinks</span></b></div>
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Ingredients:</div>
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700g bamboo cane</div>
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500 g fresh sea coconuts</div>
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300 g water chestnut</div>
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2 honey dates</div>
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1 carrot, peeled and cut into chunks</div>
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6 pandan leaves, knotted</div>
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3 litres water</div>
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250 g honey rock sugar, or more to taste</div>
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Method:</div>
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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.</div>
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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.</div>
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3. Add honey rock sugar and cook until fully dissolved. Serve warm or chilled.</div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i></div>
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com5tag:blogger.com,1999:blog-7490749679805126032.post-53289574249459240062016-03-30T17:01:00.002+08:002016-03-30T17:01:38.493+08:00年糕卷 Spring Roll Nian Gao (空气炸锅版 / Air Fryer Version)<div class="separator" style="clear: both; text-align: center;">
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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<a href="http://pengskitchen.blogspot.my/2016/02/fried-nian-gao.html">Peng's Kitchen</a>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。</div>
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<b><span style="font-size: x-large;">年糕卷 Spring Roll Nian Gao </span></b></div>
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(食谱参考<a href="http://pengskitchen.blogspot.my/2016/02/fried-nian-gao.html">Peng's Kitchen</a>,做少许更改)</div>
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材料:</div>
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年糕 300克(切2寸长段)</div>
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芋头 300克</div>
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紫番薯 300克</div>
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新鲜椰丝 50克</div>
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蜂蜜 3汤匙</div>
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盐 1/4茶匙</div>
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有机纯椰子油 2汤匙</div>
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春卷皮 适量</div>
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粟粉水 适量</div>
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做法:</div>
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1. 将芋头和紫番薯切片,蒸至软,然后趁热压烂。</div>
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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。</div>
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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。</div>
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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!</div>
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备注:</div>
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*炸的时间视年糕卷的大小而定,请自行调整。</div>
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份量:21条</div>
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<b><span style="font-size: x-large;">Spring Roll Nian Gao</span></b></div>
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(Recipe adapted from <a href="http://pengskitchen.blogspot.my/2016/02/fried-nian-gao.html">Peng's Kitchen</a>, with some adjustments)</div>
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Ingredients:</div>
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300 g Nian Gao (sticky rice cake), cut into 2" long strips</div>
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300 g taro</div>
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300 g purple sweet potato</div>
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50 g fresh grated coconut</div>
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3 tbsp honey</div>
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1/4 tsp salt</div>
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2 tbsp organic extra virgin coconut oil</div>
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Spring roll wrappers</div>
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Cornstarch water to seal spring roll</div>
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Methods:</div>
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1. Slice taro & sweet potato and steam them until soft. Mash taro and sweet potato while its still hot.</div>
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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.</div>
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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.</div>
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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.</div>
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Note:</div>
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*The time of frying is depending on the size of the spring roll nian gao, please adjust accordingly.</div>
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Yields: 21 rolls</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" /></a></div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i><br />
<i><br /></i><i><br /></i><i><br /></i><i><br /></i><i><br /></i></div>
<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com4tag:blogger.com,1999:blog-7490749679805126032.post-65837628040298764392016-03-26T17:26:00.001+08:002016-03-26T17:26:57.230+08:00蜜汁鸡 Honey Chicken早前找食谱时发现了<a href="http://www.theartofcooking.org/chinese-american-recipes/chicken/make-honey-chicken/" style="text-align: justify;">The Art of Cooking</a>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。<br />
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<b><span style="font-size: x-large;">蜜汁鸡</span></b></div>
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(食谱参考<a href="http://www.theartofcooking.org/chinese-american-recipes/chicken/make-honey-chicken/">The Art of Cooking</a>,作少许更改)</div>
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材料:</div>
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鸡胸肉 475克</div>
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盐 1/2茶匙</div>
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蒜粉 1/4茶匙</div>
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白胡椒粉 1/8茶匙</div>
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水 3汤匙</div>
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蜜汁:</div>
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番茄酱 5汤匙</div>
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糖 4汤匙</div>
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水 3汤匙</div>
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蜂蜜 2汤匙</div>
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面糊:</div>
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鸡蛋 1粒</div>
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盐 1/4茶匙</div>
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蒜粉 1/4茶匙</div>
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冷开水 10汤匙</div>
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小苏打粉 2茶匙</div>
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粟米粉 1/2杯</div>
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面粉 3/4杯</div>
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橄榄油 2汤匙</div>
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装饰:</div>
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烤香白芝麻 少许</div>
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做法:</div>
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1. 将番茄酱、糖、蜂蜜和水混合,调成蜜汁。</div>
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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。</div>
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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。</div>
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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。</div>
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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。</div>
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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。</div>
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份量:4人份</div>
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<b><span style="font-size: x-large;">Honey Chicken</span></b></div>
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(Recipe adapted from <a href="http://www.theartofcooking.org/chinese-american-recipes/chicken/make-honey-chicken/">The Art of Cooking</a>, with some minor adjustments)</div>
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Ingredients:</div>
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475 g chicken breast</div>
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1/2 tsp salt</div>
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1/4 tsp garlic powder</div>
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1/8 tsp white pepper</div>
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3 tbsp water</div>
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Honey Sauce:</div>
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5 tbsp ketchup</div>
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4 tbsp sugar</div>
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3 tbsp water</div>
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2 tbs honey</div>
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Batter:</div>
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1 egg</div>
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1/4 tsp salt</div>
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1/4 tsp garlic powder</div>
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10 tbsp cold water</div>
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2 tsp baking powder</div>
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1/2 cup corn starch</div>
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3/4 cup flour</div>
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2 tbsp olive oil</div>
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For garnish:</div>
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Some toasted white sesame</div>
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Methods:</div>
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1. Make the sauce by combining the ketchup, sugar, honey and water and mix.</div>
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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.</div>
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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.</div>
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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.</div>
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<br /></div>
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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.</div>
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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.</div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Servings: 4</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" /></span></a></div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i></div>
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<span style="font-family: inherit;"><i><br /></i><i><br /></i><i><br /></i></span></div>
Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com7tag:blogger.com,1999:blog-7490749679805126032.post-90454310644074555022016-03-26T00:01:00.006+08:002016-03-26T00:01:55.986+08:00蜜汁三文鱼 Honey Glazed Salmon<div style="text-align: justify;">
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。</div>
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<b><b style="font-size: xx-large;">蜜汁三文鱼 </b></b></div>
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材料:</div>
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三文鱼 1块</div>
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橄榄油 1汤匙</div>
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蜜汁:</div>
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蜂蜜 3汤匙</div>
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酱油 3汤匙</div>
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蒜茸 1/2茶匙</div>
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姜茸 1/2茶匙</div>
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装饰:</div>
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芫茜碎 少许</div>
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做法:</div>
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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。</div>
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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。</div>
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<div style="text-align: justify;">
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。</div>
<div style="text-align: justify;">
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<br /></div>
<div style="text-align: justify;">
备注:<br />
*烹煮的时间视鱼的厚度而定,请自行调整。</div>
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<b><span style="font-size: x-large;">Honey Glazed Salmon</span></b></div>
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<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
1 salmon fillet</div>
<div style="text-align: justify;">
1 tbsp olive oil</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Honey Glaze:</div>
<div style="text-align: justify;">
3 tbsp honey</div>
<div style="text-align: justify;">
3 tbsp soy sauce</div>
<div style="text-align: justify;">
1/2 tsp minced garlic</div>
<div style="text-align: justify;">
1/2 tsp minced ginger</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For Garnish:</div>
<div style="text-align: justify;">
Some chopped coriander</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Methods:</div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Transfer the salmon fillet to serving plate, garnish with some chopped coriander. Serve with blanched broccoli, carrot and brown rice.<br />
<br />
<br /></div>
<div style="text-align: justify;">
Note:<br />
*The time of cooking is depending on the thickness of the salmon fillet, please adjust accordingly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" /></span></a></div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i></div>
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com0tag:blogger.com,1999:blog-7490749679805126032.post-47881322623610246442016-03-24T17:00:00.000+08:002016-03-24T17:00:37.637+08:00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<a href="http://viokitchen.blogspot.my/2016/03/honey-lemon-slices.html">蜂蜜柠檬水</a>,简简单单的轻便晚餐就完成了。<br />
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<span style="font-size: x-large;"><b>蜂蜜酱油烤鸡翅</b></span></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
材料:</div>
<div style="text-align: justify;">
鸡翅 500克</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
腌料:</div>
<div style="text-align: justify;">
蜜糖 2汤匙</div>
<div style="text-align: justify;">
酱油 1汤匙</div>
<div style="text-align: justify;">
蚝油 1汤匙</div>
<div style="text-align: justify;">
麻油 1汤匙</div>
<div style="text-align: justify;">
绍兴酒 1/2汤匙</div>
<div style="text-align: justify;">
胡椒粉 1/8茶匙</div>
<div style="text-align: justify;">
姜汁 1/4茶匙</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
涂抹酱汁:</div>
<div style="text-align: justify;">
蜜糖 1汤匙</div>
<div style="text-align: justify;">
酱油 1/2汤匙</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
装饰:</div>
<div style="text-align: justify;">
白芝麻 1/2汤匙(烤香)</div>
<div style="text-align: justify;">
青葱粒 1/2汤匙</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
做法:</div>
<div style="text-align: justify;">
1. 以腌料将鸡翅腌制至少4小时或放入冰箱至过夜。</div>
<div style="text-align: justify;">
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。</div>
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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!</div>
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备注:</div>
<div style="text-align: justify;">
*烤的时间视鸡翅的大小而定,请自行调整。</div>
<div style="text-align: justify;">
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份量:2-3人份</div>
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<span style="font-family: inherit; font-size: x-large;"><b>Honey Soy Chicken Wings</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
3 chicken whole legs</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Marinade:</div>
<div style="text-align: justify;">
2 tbsp honey</div>
<div style="text-align: justify;">
1 tbsp soy sauce</div>
<div style="text-align: justify;">
1 tbsp oyster sauce</div>
<div style="text-align: justify;">
1 tbsp sesame oil</div>
<div style="text-align: justify;">
1/2 tbsp Shao Xing wine</div>
<div style="text-align: justify;">
1/8 tsp white pepper powder</div>
<div style="text-align: justify;">
1/4 tsp ginger juice</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Honey Soy Basting Sauce:</div>
<div style="text-align: justify;">
1 tbsp honey</div>
<div style="text-align: justify;">
1/2 tbsp soy sauce</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For garnish:</div>
<div style="text-align: justify;">
1/2 tbsp white sesame, toasted</div>
<div style="text-align: justify;">
1/2 tbsp chopped spring onion</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Method:</div>
<div style="text-align: justify;">
1. Add all the marinade ingredients to the chicken wings and marinate for at least 4 hour or overnight in the fridge.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Note:</div>
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*The time of baking is depending on the size of the chicken, please adjust accordingly.</div>
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<span style="font-family: inherit;">Servings: 2-3</span></div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i></div>
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com2tag:blogger.com,1999:blog-7490749679805126032.post-33869352682955493982016-03-19T16:24:00.000+08:002016-03-19T16:24:32.244+08:00蜂蜜渍柠檬片 Honey Lemon Slices<div class="separator" style="clear: both; text-align: center;">
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之前有一阵子蜂蜜渍柠檬片很红,我也尝试自己准备,前前后后我也做了很多次,做出来的味道都很不错。蜂蜜渍柠檬片的味道酸酸甜甜,无论大人小孩都爱喝,既可养生也可美容,现在每天喝杯柠檬蜂蜜水已经变成了我的习惯。</div>
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记得第一次做蜂蜜渍柠檬片时,泡出来的蜂蜜又苦又涩,难以入口。第一做的蜂蜜渍柠檬片是需要将柠檬皮下的白色部份取出,据说如果不去处的话浸泡出来的蜂蜜会苦,可能当时我处理的也不好,所以泡出来的蜂蜜又苦又涩。之后用来浸泡的柠檬我都是直接切片而已,就连柠檬籽我也没有去除,不过这样泡出来的蜂蜜反而不会苦。现在我每个星期都会准备一罐蜂蜜渍柠檬片,想喝时随时都会有存货在冰箱。</div>
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<b><span style="font-size: x-large;">蜂蜜渍柠檬片</span></b><br />
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(食谱参考<a href="https://www.youtube.com/watch?v=0cA4VN_ywfo">ochikeron</a>,做少许更改)<br />
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材料:<br />
柠檬 2粒<br />
蜂蜜 250克<br />
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做法:<br />
1. 以少许热水清洗玻璃罐子,倒出热水,让玻璃罐子风干。<br />
2. 将柠檬洗净,以厨房纸巾抹干,将柠檬切薄片,弃前后两端的柠檬皮。<br />
3. 把柠檬片和蜂蜜交替放入玻璃罐罐子里。<br />
4. 收入冰箱冷藏,3天后即可食用。每天都须摇动玻璃罐子一次。<br />
5. 食用方法:勺2汤匙蜂蜜放入杯里,加入温水拌匀即可饮用。如果喜欢冷饮,你可以加入苏打水和冰块,拌匀即可饮用。<br />
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<b><span style="font-size: x-large;">Honey Lemon Slices</span></b><br />
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(Recipe adapted from <a href="https://www.youtube.com/watch?v=0cA4VN_ywfo">ochikeron</a>, with some minor adjustments)<br />
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Ingredients:<br />
2 lemons<br />
250 g honey<br />
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Methods:<br />
1. Pour some hot water in a glass jar to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.<br />
2. Wash the lemons, dry them with paper towels, slice them thin and discard the end pieces.<br />
3. Put the lemon slices and honey alternately in the jar.<br />
4. Keep it in the fridge for 3 days. Shake the jar once a day.<br />
5. To serve, spoon 2 tbsp honey into a glass and pour warm water over it. Or you can add soda water and ice cubes for a cold drink.<br />
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i></div>
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com5tag:blogger.com,1999:blog-7490749679805126032.post-53653520102597717382016-03-18T17:26:00.000+08:002016-03-18T17:37:39.284+08:00蜂蜜柠檬薄荷茶 Honey Lemon Mint Tea上次用来淋<a href="http://viokitchen.blogspot.my/2016/03/lemongrass-jelly_8.html">香茅果冻</a>的薄荷蜂蜜糖浆还有剩很多,我不想浪费,所以就加入一些水和柠檬汁调稀当饮料来喝。这味道一试难忘,薄荷的味道清香怡人,加上柠檬和蜂蜜,味道喝起来酸酸甜甜的,让人神清气爽。这蜂蜜柠檬薄荷茶无论是冷饮或热饮都适合,这个食谱里是冷饮的做法,不过今天我却发现原来热饮也不错。今早突然感觉身体有点不适,就将冰箱里剩下的薄荷叶加些水拿来熬煮,等薄荷茶稍微冷却后就加入柠檬汁和蜂蜜拌匀。闻着薄荷茶的香味,然后缓缓地喝下整杯温温的薄荷茶,整个人顿时感觉好多了。<br />
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<b><span style="font-size: x-large;">蜂蜜柠檬薄荷茶</span></b></div>
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材料:</div>
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柠檬汁 1粒(取汁)</div>
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冷水 适量</div>
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冰块 适量</div>
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薄荷蜂蜜糖浆:</div>
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蜂蜜 125毫升</div>
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水 125毫升</div>
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薄荷叶 10片(稍微切碎)[我用绿薄荷Spearmint]</div>
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装饰:</div>
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薄荷叶 适量</div>
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柠檬片 适量</div>
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做法:</div>
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1. 薄荷蜂蜜糖浆:</div>
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在一个小锅里加入水和薄荷叶,煮至滚后转至小火,继续煮5分钟,熄火离炉。当薄荷叶水稍微冷却后即可拌入蜂蜜,将薄荷蜂蜜糖浆过滤进玻璃罐子里,收入冰箱冷藏,备用。</div>
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2. 把冰块装入玻璃杯里至半满,倒入柠檬汁及冷水,加入适量的薄荷蜂蜜糖浆,搅拌至均匀,以一些薄荷叶和柠檬片装饰,即可饮用!</div>
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份量:2-3杯</div>
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<b><span style="font-size: x-large;">Honey Lemon Mint Tea</span></b></div>
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Ingredients:</div>
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Juice from 1 lemon</div>
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Some cold water</div>
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Some ice cubes</div>
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Mint Honey Syrup:</div>
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125 ml honey</div>
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125 ml water</div>
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10 mint leaves, roughly chopped [I used Spearmint]</div>
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For Garnish:</div>
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Some mint leaves</div>
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Some lemon slices</div>
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Methods:</div>
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1. Mint Honey Syrup:</div>
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Combine water and mint leaves in a saucepan. Bring to a boil and cook for 5 minutes over low heat. Turn off the heat and remove the stove. Let the mixture slightly cool down, then pour in the honey and mix well. Strain the mint honey syrup into a glass bottle. Chill in refrigerator until ready to use.</div>
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2. To serve, fill glasses half full with ice cubes, then pour the lemon juice and cold water into the glasses. Add Mint Honey Syrup to taste, stir well. Garnish with some mint leaves and lemon slice. Serve immediately.</div>
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Servings: 2-3 glasses</div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i></div>
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com2tag:blogger.com,1999:blog-7490749679805126032.post-41373319684030705412016-03-08T19:44:00.001+08:002016-03-17T17:59:49.760+08:00香茅果冻 Lemongrass Jelly with Mint Honey Syrup<div style="text-align: center;">
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<span style="font-family: inherit;">炎热的天气最好吃些清凉的甜品解暑,</span>香茅果冻就是一个不错的选择。果冻是以香茅和香兰叶熬煮的水做成的,搭配少许浸泡过的奇异籽,淋上少许薄荷蜂蜜糖浆和挤上少许青柠汁,吃起来甜中带点微酸,而且还充满香草味,非常清新。现在应该是晚餐时候了,送上一碗冰冰凉凉的香茅果冻给大家,让大家用完餐后“视吃视吃”,希望大家喜欢!</div>
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<b><span style="color: magenta; font-family: inherit; font-size: x-large;">妇女节快乐!</span></b></div>
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<b><span style="color: magenta; font-family: inherit; font-size: x-large;">Happy International Women's Day!</span></b></div>
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<b><span style="font-family: inherit; font-size: x-large;">香茅果冻 </span></b></div>
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<span style="font-family: inherit;">材料:</span></div>
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<span style="font-family: inherit;">香茅果冻:</span></div>
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<span style="font-family: inherit;">水 4000毫升</span></div>
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<span style="font-family: inherit;">香茅/柠檬草 10支(稍微捣烂)</span></div>
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<span style="font-family: inherit;">香兰叶 45片</span></div>
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<span style="font-family: inherit;">石蜂糖 250克</span></div>
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<span style="font-family: inherit;">燕菜粉 25克</span></div>
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<span style="font-family: inherit;">薄荷蜂蜜糖浆:</span></div>
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<span style="font-family: inherit;">蜂蜜 125毫升</span></div>
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<span style="font-family: inherit;">水 125毫升</span></div>
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<span style="font-family: inherit;">薄荷叶 10片(稍微切碎)</span></div>
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<span style="font-family: inherit;">装饰:</span><br />
<span style="font-family: inherit;">奇异籽 2汤匙(泡入1/2杯水中,浸泡至少1小时)</span></div>
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<span style="font-family: inherit;">青柠适量(切瓣) </span></div>
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<span style="font-family: inherit;">薄荷叶 适量</span></div>
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<span style="font-family: inherit;">做法:</span></div>
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<span style="font-family: inherit;">1. 香茅果冻:</span></div>
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<span style="font-family: inherit;">在一个锅中加入水、柠檬草和香兰煮滚,转至小火煮1小时30分钟,然后过滤去渣。取2500毫升的香茅水, 倒入一个锅中,加入石蜂糖和燕菜粉,煮至溶化即可。把煮好的香茅燕菜液倒入模型中,让燕菜稍微冷却后就收入冰箱冷藏,备用。</span></div>
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<span style="font-family: inherit;">2. 薄荷蜂蜜糖浆:</span></div>
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<span style="font-family: inherit;">在一个小锅里加入水和薄荷叶,煮至滚后转至小火,继续煮5分钟,熄火离炉。当薄荷叶水稍微冷却后即可拌入蜂蜜,将</span>薄荷蜂蜜糖浆过滤进玻璃罐子里,收入冰箱冷藏。<br />
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<span style="font-family: inherit;">3. 上桌:</span><br />
<span style="font-family: inherit;">将</span>香茅果冻切块状。在一个碗里加入少许冰块,放入适量的香茅果冻和奇异籽,淋上少许薄荷蜂蜜糖浆,以青柠瓣和薄荷叶装饰,即可享用。<br />
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<span style="font-family: inherit;">份量:6-8人</span><br />
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<span style="font-size: x-large;"><b><span style="font-family: inherit; font-size: small;">Lemongrass Jelly with </span>Mint Honey Syrup</b></span></div>
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<span style="font-family: inherit;">Ingredients:</span></div>
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<span style="font-family: inherit;">Lemongrass Jelly:</span><br />
<span style="font-family: inherit;">4000 ml water</span></div>
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<span style="font-family: inherit;">10 stalks lemongrass, bruised</span></div>
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<span style="font-family: inherit;">45 pandan leaves, cut into 2 inches sections</span></div>
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<span style="font-family: inherit;">250 g honey rock sugar</span><br />
<span style="font-family: inherit;">25 g agar-agar powder</span><br />
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<span style="font-family: inherit;">Mint Honey Syrup:</span></div>
<span style="font-family: inherit;">125 ml honey</span><br />
<span style="font-family: inherit;">125 ml water</span><br />
<span style="font-family: inherit;">10 mint leaves, roughly chopped</span><br />
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<span style="font-family: inherit;">For Garnish:</span><br />
<span style="font-family: inherit;">2 tbsp Chia Seeds, soak the seed in 1/2 cup of water for at least 1 hour</span><br />
<span style="font-family: inherit;">Some limes, cut into wedges</span><br />
<span style="font-family: inherit;">Some mint leaves</span><br />
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<span style="font-family: inherit;">Methods:</span></div>
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<span style="font-family: inherit;">1. Lemongrass Jelly:</span><br />
<span style="font-family: inherit;">In a pot add water, lemongrass and pandan leaves. Bring to boil then turn to low heat, cook for 1 hour and 30 minutes. Strain the lemongrass water and discard the lemongrass and pandan leaves. Measure 2500ml of the lemongrass water, add honey rock sugar and agar-agar powder, stir till fully dissolved. Pour the lemongrass jelly mixture into the moulds. Allow it to cool and chill the jelly in the refrigerator.</span><br />
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<span style="font-family: inherit;">2. Mint Honey Syrup:</span></div>
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<span style="font-family: inherit;">Combine water and mint leaves in a saucepan. Bring to a boil and cook for 5 minutes over low heat. Turn off the heat and remove the stove. Let the mixture slightly cool down, then pour in the honey and mix well. Strain the mint honey syrup into a glass bottle. Chill in refrigerator until ready to use.</span></div>
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<span style="font-family: inherit;">3. To Serve:</span></div>
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<span style="font-family: inherit;">Cut the lemongrass jelly into cubes. Place some ice cubes in serving bowls, then top with some lemongrass jelly cubes and soaked Chia Seeds. Drizzle over some mint honey syrup and garnish with lime wedges and mint leaves. Serve immediately.</span></div>
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<span style="font-family: inherit;">Servings: 6-8</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" /></span></a></div>
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<i><span style="font-family: inherit;">This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</span></i></div>
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com3tag:blogger.com,1999:blog-7490749679805126032.post-6842547014050917652016-03-05T16:46:00.001+08:002016-03-07T23:28:03.936+08:00椰香芒果奇异籽布丁芭菲 Mango and Coconut Chia Pudding Parfait<div style="text-align: justify;">
那天突然嘴馋想吃甜品,可是又怕麻烦,不想特地去准备那些需要开炉煮或烘烤的甜品,我可以想到最简单的的甜品就是奇异籽布丁,食材简单而且又不需花太多时间准备。决定了要做哪款甜品后就轮到选择搭配甜品的水果,一打开冰箱就看到很多水果,我从中选了两粒芒果,酸酸甜甜的芒果拿来搭配奇异籽布丁是最适合不过了。之前曾准备过<a href="http://viokitchen.blogspot.my/2015/04/almond-milk-chia-pudding.html">杏仁奶奇异籽布丁</a>是用<a href="http://viokitchen.blogspot.my/2015/04/homemade-almond-milk.html">自制杏仁奶</a>来浸泡的,不过家里没有<a href="http://viokitchen.blogspot.my/2015/04/homemade-almond-milk.html">杏仁奶</a>或豆浆之类的饮料,所以我就干脆用椰浆来浸泡。用椰浆浸泡的奇异籽吃起来的味道很香滑,带有浓郁的椰香味,搭配芒果泥和芒果丁,吃起来的感觉有点像<a href="http://viokitchen.blogspot.my/2012/05/blog-post_2714.html">芒果西米露</a>。</div>
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<b style="font-size: xx-large;">椰香芒果奇异籽布丁芭菲</b></div>
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材料:</div>
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奇异籽布丁:</div>
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椰浆 200毫升</div>
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奇异籽 1/4杯</div>
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蜜糖 2汤匙</div>
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芒果丁与芒果酱:</div>
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芒果 1 1/2粒(我用golden water lily芒果)</div>
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蜜糖 1汤匙</div>
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装饰:</div>
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干椰丝 1汤匙</div>
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做法:</div>
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1. 奇异籽布丁:</div>
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在一个清洁的玻璃罐子里混合椰浆、奇异籽和蜂蜜,盖好,收入冰箱冷藏至少一小时或至隔夜。</div>
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2. 芒果丁与芒果酱:</div>
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将芒果去皮切成丁状。将1/3的芒果丁和蜜糖放入搅拌机内,搅拌至幼滑,做成芒果酱。把芒果丁和芒果酱收入冰箱冷藏备用。</div>
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3. 组合:</div>
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在玻璃杯里勺入奇异籽布丁、芒果泥和芒果丁,直到杯满,以干椰丝装饰即可享用!</div>
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份量:2杯</div>
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<b><span style="font-size: x-large;">Mango and Coconut Chia Pudding Parfait</span></b></div>
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Ingredients:</div>
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Chia Pudding:</div>
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200 ml coconut milk</div>
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1/4 cup chia seeds</div>
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2 tbsp honey</div>
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Mango cubes and puree:</div>
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1 1/2 mangoes (I used golden water lily mango)</div>
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1 tbsp honey</div>
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For garnish:</div>
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1 tbsp dessicated coconut</div>
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Method:</div>
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1. Chia Pudding:</div>
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In a clean glass jar, mix the coconut milk, chia seeds and honey. Then cover the jar and chill it in the refrigerator for at least 1 hour or overnight.</div>
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2. Mango cubes and puree:</div>
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Peel the mango and cut it into cubes. In a blender, combine 1/3 of the mango cubes and honey, blend until smooth. Chill the mango puree and mango cubes in refrigerator until ready to serve.</div>
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3. To assemble:</div>
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Make the parfaits by layering the chia pudding, mango puree and mango cubes until the glasses are filled to the top. Top the parfait with dessicated coconut. Enjoy!</div>
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Servings: 2</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFCE1oHgepOcH9MFuDI9GO_NcHwQ-wetqkl9o9m6na3eiCjqwfxQ9P3NQfET-pnBLBKag5arU1ezvnBJJsh-vLSogRyxb-1lpFPCHPT7EwA_nHtrOsepom97pzmxCwbelIHSNkvbZRa7W/s1600/th_littlethumbups1-1+(1).jpg" /></a></div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.joycescapade.com/2016/02/little-thumbs-up-march-2016-honey.html">Mac 2016 : Honey</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.joycescapade.com/">Joyce from Joy N' Escapade</a>.</i></div>
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com2tag:blogger.com,1999:blog-7490749679805126032.post-71437993219307711532016-02-29T20:14:00.000+08:002016-04-19T16:55:16.181+08:00蓝花龙眼燕菜 Blue Pea Flower and Longan Jelly<div style="text-align: justify;">
每年新年我都会准备一些<a href="http://viokitchen.blogspot.my/search/label/%E7%87%95%E8%8F%9C%20Agar-Agar">燕菜</a>,让到访的客人可以吃些清凉的燕菜清热解署。不过今年新年期间,家人都还在咳嗽,所以我就没准备任何燕菜。整理新年时收到的礼品时发现当中有两罐特大的龙眼,看到这些特大的龙眼时我就在想一定要用来做燕菜,想了好久,终于决定做个多层的燕菜。其实我一直都很想尝试做,不过我的时间有限,所以不能花太多时间在等燕菜凝固,一层一层慢慢做。原本是想做个三色燕菜,顶部和底部分别是两层的蓝花和香兰为的燕菜,中间那层就是透明的龙眼燕菜,不过左想右想,觉得会花很多时间,而且我也懒得搅拌香兰叶取汁。最后我改变计划,干脆统一颜色,全部都用蓝花汁,五层换成三层,颜色换成由浅至深,即是透明的龙眼燕菜层,接着是蓝花燕菜层,而最后一层就是蓝花椰浆层。</div>
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从没有想到这燕菜做出来的效果和颜色会那么美,天然的蓝色看起来非常赏心悦目,燕菜的味道吃起来也非常清新。用来做燕菜的蓝花是姐姐给的冷冻蓝花,放在冰箱都有一段时间了,这次终于可以一次过将所有的蓝花用完。其实除了冷冻蓝花,姐姐也给了我不少蓝花的种子,不过我却一直都很懒得动手去种。早前家婆带了盆蓝花回来,不过这盆蓝花还没开花,所以拍照时我只能用蓝花的叶子来做装饰。希望这盆蓝花快点开花,很期待可以再次用蓝花汁来做甜品或煮食,因为蓝花的颜色实在太美太吸引人了!</div>
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<b><span style="font-size: x-large;">蓝花龙眼燕菜</span></b><br />
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材料:<br />
<div style="text-align: justify;">
(A) 龙眼层:</div>
<div style="text-align: justify;">
燕菜粉 8克</div>
<div style="text-align: justify;">
罐头龙眼 2罐</div>
<div style="text-align: justify;">
罐头龙眼的糖水 600毫升</div>
<div style="text-align: justify;">
水 200毫升</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
(B) 蓝花层:</div>
<div style="text-align: justify;">
燕菜粉 8克</div>
<div style="text-align: justify;">
水 600毫升</div>
<div style="text-align: justify;">
蓝花液 200毫升(取自大约30朵蓝花)*</div>
<div style="text-align: justify;">
糖 130克</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
(C) 椰浆层:</div>
<div style="text-align: justify;">
燕菜粉 9克</div>
<div style="text-align: justify;">
水 400毫升</div>
<div style="text-align: justify;">
蓝花液 200毫升(取自大约30朵蓝花)*</div>
<div style="text-align: justify;">
椰浆 200毫升</div>
<div style="text-align: justify;">
糖 150克</div>
<div style="text-align: justify;">
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做法:<br />
<div style="text-align: justify;">
1. 将材料(A),除了罐头龙眼,放入一个锅里煮至滚。将罐头龙眼排放在模型里,倒入一部份的燕菜液。当燕菜半凝固时,再缓缓倒入其余的燕菜液。</div>
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2. 等待龙眼层凝固的时候就可先准备蓝花层燕菜液。将材料(B)放入一个锅里煮至滚。当龙眼层半凝固时,就缓缓倒入蓝花层燕菜液。</div>
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<div style="text-align: justify;">
3. 等待蓝花层凝固的时候就可先准备椰浆层燕菜液。将材料(C)放入一个锅里煮至滚。当蓝花层半凝固时,就缓缓倒入椰浆层燕菜液。让燕菜稍微冷却后就收入冰箱冷藏,待凉后切成块状即可享用。</div>
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<div style="text-align: justify;">
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<div style="text-align: justify;">
备注:</div>
<div style="text-align: justify;">
*将蓝花浸泡在在滚水里一个小时,滤渣去蓝花液。此食谱里我用了冷冻的蓝花,你也可以随意使用干燥或者是新鲜的蓝花。</div>
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<b><span style="font-size: x-large;">Blue Pea Flower and Longan Jelly</span></b><br />
<br />
<div style="text-align: justify;">
Ingredients:</div>
<div style="text-align: justify;">
(A) Longan Layer:</div>
<div style="text-align: justify;">
8 g agar-agar powder</div>
<div style="text-align: justify;">
2 canned longan in syrup</div>
<div style="text-align: justify;">
600 ml syrup from canned longan</div>
<div style="text-align: justify;">
200 ml water</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
(B) Blue Pea Flower Layer:</div>
<div style="text-align: justify;">
8 g agar-agar powder</div>
<div style="text-align: justify;">
600 ml water</div>
<div style="text-align: justify;">
200 ml blue pea flowers infusion (from about 30 buds)*</div>
<div style="text-align: justify;">
130 g sugar</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
(C) Coconut layer:</div>
<div style="text-align: justify;">
9 g agar-agar powder</div>
<div style="text-align: justify;">
400 ml water</div>
<div style="text-align: justify;">
200 ml blue pea flowers infusion (from about 30 buds)*</div>
<div>
<div style="text-align: justify;">
200 ml coconut milk</div>
<div style="text-align: justify;">
150 g sugar</div>
</div>
<div>
<div style="text-align: justify;">
<br /></div>
</div>
<div style="text-align: justify;">
Method:</div>
<div style="text-align: justify;">
1. Mix all ingredients (A) in a saucepan (except canned longan) and bring to boil. Arrange the longan into jelly mould and pour in some jelly mixture. When the jelly is half set, gently and slowly pour in the remaining jelly mixture.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. While the Longan Layer is cooling down, prepare the Blue Pea Flower Layer. Mix all ingredients (B) in a saucepan and bring to boil. When the Longan Layer jelly is half set, gently and slowly pour in the Blue Pea Flower jelly mixture</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. While the Blue Pea Flower Layer is cooling down, prepare the Coconut Layer. Mix all ingredients (C) in a saucepan and bring to boil. When the Blue Pea Flower Layer jelly is half set, gently and slowly pour in the Coconut layer jelly mixture. Allow it to cool and chill the jelly in the refrigerator. Cut into serving pieces and the jelly is ready to serve.</div>
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<div style="text-align: justify;">
Note:</div>
<div style="text-align: justify;">
*Steep the blue pea flowers in boiling water for 1 hour, strain the liquid and discard the flowers. I used frozen blue pea flowers for this recipe, you may use dried or fresh flowers.</div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.sweethomechefs.com/2016/01/event-little-thumbs-up-feb-2016.html">Feb 2016 : Chrysanthemum and Edible Flowers</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.sweethomechefs.com/">Sharon from Sweet Home-Chefs</a>.</i><br />
<i><br /></i><i><br /></i><i><br /></i><i><br /></i><i><br /></i></div>
<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com9tag:blogger.com,1999:blog-7490749679805126032.post-70976710279067762102016-02-29T17:19:00.001+08:002016-02-29T17:20:38.064+08:00罗汉果菊花茶 Luo Han Guo and Chrysanthemum Tea<div class="separator" style="clear: both; text-align: center;">
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最近的天气都好热,最适合喝些凉茶来清凉解热。那天煮<a href="http://viokitchen.blogspot.my/2016/02/fried-chicken-with-honey-chrysanthemum.html">五味菊花鸡</a>当晚餐时就煲了一锅罗汉果菊花茶来解热。罗汉果可润肺止咳,生津止渴,而胎菊则有清热解毒和平肝明目的功效。<br />
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煮这罗汉果菊花茶前,我叫小宝贝帮忙敲碎罗汉果,小宝贝对那粒黑漆漆圆圆的罗汉果很有兴趣,不过小孩子的力道不足,最后由妈咪我帮忙和她一起敲碎。每次让她参与下厨时,她对煮出来的食物会特别喜欢,而且会吃的份量会比平时更多。小宝贝很喜欢这些甜甜的罗汉果菊花茶,我装了半小杯给她,她拿着小杯,用吸管一直吸个不停,还很开心地伸出小拇指说好喝!<br />
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<b><span style="font-size: x-large;">罗汉果菊花茶</span></b><br />
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材料:<br />
罗汉果 1个<br />
胎菊 15克(稍微冲洗)<br />
马蹄 300克(去皮)<br />
蜜枣2粒<br />
水 2公升<br />
蔗糖 100克,或更多<br />
<br />
做法:<br />
1. 将罗汉果洗净然后敲开。在一个锅里加入水、罗汉果、蜜枣和马蹄,煮滚后转至小火煮60分钟。<br />
<br />
2. 60分钟后,加入蔗糖煮至溶化,然后转至大火煮至滚,加入胎菊即可熄火,加盖静置10分钟后即可饮用。冷热饮用皆可。<br />
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<span style="font-size: x-large;"><b>Luo Han Guo and Chrysanthemum Tea</b></span><br />
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Ingredients:<br />
1 luo han guo fruit<br />
30 g dried baby chrysanthemum, rinsed<br />
300 g water chestnut, peeled<br />
2 honey dates<br />
2 litre water<br />
100 g cane sugar, or more to taste<br />
<br />
<div style="text-align: justify;">
Methods:</div>
<div style="text-align: justify;">
1. Wash and gently crack open the luo han guo fruit. In a pot add water, luo han guo fruit, honey dates and water chestnut. Bring to a boil, then lower the heat and cook for 60 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. After 60 minutes, add cane sugar and cook until the sugar is fully dissolved. Turn to high heat and bring to boil, then add dried <span style="text-align: start;">baby chrysanthemum and t</span>urn off the heat. Cover with lid and let baby chrysanthemum to steep in the tea for 10 minutes. Serve warm or chilled.</div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.sweethomechefs.com/2016/01/event-little-thumbs-up-feb-2016.html">Feb 2016 : Chrysanthemum and Edible Flowers</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.sweethomechefs.com/">Sharon from Sweet Home-Chefs</a>.</i><br />
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com3tag:blogger.com,1999:blog-7490749679805126032.post-8017354868189363462016-02-28T15:45:00.001+08:002016-03-05T22:32:33.511+08:00五味菊花鸡 Fried Chicken with Honey Chrysanthemum Sauce<div style="text-align: justify;">
吃了一道<a href="http://viokitchen.blogspot.my/2016/02/steamed-chicken-rolls-with-chrysanthemum.html">菊花鸡肉卷</a>,再请大家吃一道五味菊花鸡。两道菜肴都是以菊花为主,一道清蒸,一道酥炸,<a href="http://viokitchen.blogspot.my/2016/02/steamed-chicken-rolls-with-chrysanthemum.html">菊花鸡肉卷</a>是将鸡肉以菊花清蒸,而五味菊花鸡则是炸鸡块配蜂蜜菊花酱汁。五味菊花鸡里的鸡肉是以青柠汁、盐和糖腌制过,然后再放入油锅里炸得酥酥脆脆的,配上清香甘甜的酱汁,吃起来的味道非常特别,充满层次感。</div>
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鸡胸肉块刚炸好的时外脆内多汁,不过放置久了后吃起来就会比较硬,如果不是马上吃的话就建议用鸡腿肉,因为就算放久了吃起来也不会太硬。酥酥脆脆的炸鸡块非常好吃,不过吃多的就会非常热气,所以我又煮了锅罗汉果菊花茶来清凉解热一下。五味菊花鸡加汉果菊花茶,简单的晚餐就完成了!</div>
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<b><span style="font-size: x-large;">五味菊花鸡</span></b><br />
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(食谱参考《最美味鸡肉佳肴》,第102页,做少许更改)</div>
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材料:</div>
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鸡胸肉 2副(切小块状)</div>
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粟粉 适量</div>
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腌料:</div>
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青柠汁 1 1/2汤匙</div>
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盐 1 1/2茶匙</div>
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糖 1 1/2茶匙</div>
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酱汁:</div>
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胎菊 10克</div>
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甘草 3片</div>
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水 380毫升</div>
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蜜糖 3汤匙</div>
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勾芡:</div>
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粟粉 2茶匙 + 水 2汤匙 (拌匀)</div>
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做法:</div>
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1. 在意给小锅里加入水煮滚,然后加入菊花及甘草,转制中小火煮2分钟。加盖让胎菊浸泡在水里5分钟,然后滤渣,加入蜜糖拌匀备用。</div>
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2. 鸡胸肉加入腌料腌2小时,然后裹上一层粟粉,放入油锅里炸至香脆及呈金黄色即可捞起。</div>
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3.把酱汁煮滚,加入芡水勾芡,煮至酱汁浓稠即可熄火。把酱汁淋在炸好的鸡块上即可享用。</div>
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<b><span style="font-size: x-large;">Fried Chicken with Honey Chrysanthemum Sauce</span></b><br />
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(Recipe adapted from 《A Passion for chicken》, pg.102, with some minor adjustments)</div>
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Ingredients:</div>
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4 boneless and skinless chicken breast, cut into bite-size pieces</div>
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Some cornstarch for coating</div>
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Marinade:</div>
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1 1/2 tbsp lime juice</div>
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1 1/2 tsp salt</div>
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1 1/2 tsp sugar</div>
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Honey Chrysanthemum Sauce:</div>
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10 g baby chrysanthemum flowers</div>
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3 pieces licorice roots</div>
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380 ml water</div>
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3 tbsp honey</div>
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Cornstarch slurry:</div>
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2 tsp cornstarch + 2 tbsp water, mix until well combined</div>
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Methods:</div>
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1. In a saucepan, add water and bring to boil. Add baby chrysanthemum and licorice roots, turn to medium low heat and cook for 2 minutes. Cover the saucepan with lid and let the baby chrysanthemum to steep for 5 minutes. Strain the mixture and add in honey, mix well.</div>
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2. Mix the chicken with marinade and marinate for 2 hours. Coat the chicken with some cornstarch and deep fry in hot oil until crispy and golden brown. Dish out and drain well.</div>
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3. Bring the sauce to boil and add in cornstarch slurry, cook until the sauce is thicken. Turn off the heat and pour the sauce over the deep fried chicken. Serve hot.</div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.sweethomechefs.com/2016/01/event-little-thumbs-up-feb-2016.html">Feb 2016 : Chrysanthemum and Edible Flowers</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.sweethomechefs.com/">Sharon from Sweet Home-Chefs</a>.</i><br />
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com3tag:blogger.com,1999:blog-7490749679805126032.post-57167193781890991052016-02-27T23:44:00.001+08:002016-02-28T14:55:06.339+08:00菊花鸡肉卷 Steamed Chicken Rolls with Chrysanthemum<div style="text-align: justify;">
平常家里最常用来煮食的食用花卉都是菊花和桂花,不过大多数都是用来煮凉茶或者是甜品,以花入馔来煮菜肴就未曾试过。这个月份的小拇指活动的主题是“菊花和食用的花卉”,我参考了一些食谱书,尝试以菊花入馔,准备两道以菊花为主的鸡肉菜肴来参与这个月的活动。第一道菊花菜肴是菊花鸡肉卷,构思是来自食谱书《大鸡腿》里的菊花蒸盐鸡腿食谱。由于家里只有去骨的鸡全腿,如果直接拿去蒸的话一定会影响口感,所以我就将鸡全腿卷起,用棉绳绑起来,做成鸡肉卷,蒸好后切成片状,不但外形好看,而且还很容易吃,因为鸡肉已经去骨了。食谱里的其中一个食材黄果子我没办法找到,过后就想起了之前准备过的<a href="http://viokitchen.blogspot.my/2015/07/baby-chrysanthemum-and-licorice-root-tea.html">胎菊甘草茶</a>,觉得味道甘甜的甘草和菊花非常搭配,所以我就干脆以甘草来代替黄果子。</div>
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菊花鸡肉卷的外形虽然看起来和醉鸡卷一样,不过菊花鸡肉卷却不含酒精成份,所以非常适合小孩子食用。鸡肉卷以菊花水浸泡整夜,蒸出来后带点菊花的清香,吃起来肉也很鲜嫩,用来宴客一点也不失礼,有机会的话大家一定要试一试。</div>
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<b><span style="font-size: x-large;">菊花鸡肉卷</span></b></div>
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材料:</div>
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鸡全腿 3个(去骨)</div>
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干菊花 50克</div>
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盐 1 1/2茶匙</div>
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菊花水:</div>
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干菊花 30克</div>
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甘草 2片</div>
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水 1000毫升</div>
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材料:</div>
<span style="text-align: justify;">1. 在一个锅里,加入水煮滚。水滚后加入菊花和干草,转至中小火煮2分钟。加盖让菊花浸泡在水里,放置一旁,让菊花水完全冷却。</span><br />
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2. 用盐涂抹于鸡全腿,然后将鸡肉卷起,以棉绳绑起,收入冰箱腌制2小时。<br />
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3. 把鸡肉卷放入菊花水里,确定鸡肉卷完全浸泡在菊花水里,收入冰箱冷藏,让其浸泡过夜。<br />
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4. 在一个蒸盘里铺上一些干菊花,把鸡肉卷放在上面,再以更多干菊花盖着鸡肉卷。</div>
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5. 把鸡肉卷放入锅里蒸,以中火蒸大约20分钟或至熟。取出鸡肉卷,待稍微凉后就把鸡肉卷切成1公分片状,排入盘后就可趁热享用。</div>
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份量:4人份</div>
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<b><span style="font-size: x-large;">Steamed Chicken Rolls with Chrysanthemum</span></b><br />
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Ingredients:</div>
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3 chicken whole legs, deboned</div>
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50 g dried chrysanthemum flowers, rinsed</div>
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1 1/2 tsp salt</div>
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Brine:</div>
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30 g dried chrysanthemum flowers, rinsed</div>
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2 pieces licorice roots</div>
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1000 ml water</div>
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Methods:</div>
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1. In a pot, add water and bring to boil. Add chrysanthemum and licorice roots, turn to medium low heat and cook for 2 minutes. Cover the pot with lid and let the chrysanthemum to steep in the water. Set aside and allow the brine to cool completely.<br />
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2. Rub the chicken with salt, then roll up the chicken and tie with cotton strings Marinade the chicken rolls for 2 hours in refrigerator.<br />
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3. Place the chicken into the brine solution, make sure the chicken rolls are fully submerged in the brine. Place the brine in the refrigerator and let it soak for overnight.<br />
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4. Line the steaming plate with some dried chrysanthemum flowers. Place the chicken rolls on top then cover the chicken rolls with more dried chrysanthemum flowers.</div>
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5. Steam the chicken rolls in a wok over medium heat for about 20 minutes or until the chicken rolls are cooked. When the chicken rolls are cooled enough to handle, slice the chicken rolls into 1cm slices and serve hot.</div>
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Servings: 4</div>
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<i>This post is linked to the event Little Thumbs Up (<a href="http://www.sweethomechefs.com/2016/01/event-little-thumbs-up-feb-2016.html">Feb 2016 : Chrysanthemum and Edible Flowers</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.sweethomechefs.com/">Sharon from Sweet Home-Chefs</a>.</i><br />
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com3tag:blogger.com,1999:blog-7490749679805126032.post-56547366054575299672016-02-22T17:48:00.002+08:002016-02-22T17:54:58.786+08:00CNY Dishes # 6 - 春风得意甜如蜜 | 桂花红枣炖燕窝 Double Boiled Bird's Nest with Osmanthus and Red Dates一转眼又到了正月十五,元宵节,这一日是农历新年的第一个月圆之夜,也新春活动的最后一天了。今年的年菜有六道,之前已经上了五道菜肴,最后一道当然是以甜品作为結尾。往年的新年是我都爱以桂花入馔,将桂花加入甜品内,前年有<a href="http://viokitchen.blogspot.my/2014/02/water-chestnut-cake-with-osmanthus.html">桂花馬蹄糕</a>和<a href="http://viokitchen.blogspot.my/2014/01/osmanthus-and-coconut-milk-jelly.html">椰汁桂花糕</a>,去年有<a href="http://viokitchen.blogspot.my/2015/02/cny-dishes-5-osmanthus-jelly.html">黄金桂花糕</a>,而今年也不例外,我用桂花和红枣来炖燕窝。以桂花和红枣来炖燕窝是我蛮喜欢的一个炖法,之前我也曾上过了<a href="http://viokitchen.blogspot.my/2013/06/double-boiled-birds-nest-with-osmanthus.html">食谱</a>,不过这次我在份量和炖煮的方法方面做了少许更改,而且还附上英文版本的食谱,方便读者参考。<br />
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<span style="color: magenta; font-size: x-large;"><b>送上我的最后一道年菜给大家,</b></span></div>
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<span style="color: magenta; font-size: x-large;"><b>春风得意甜如蜜,桂花红枣炖燕窝。</b></span><br />
<span style="color: magenta; font-size: x-large;"><b>祝大家元宵节快乐!</b></span><br />
<span style="color: magenta; font-size: x-large;"><b>愿大家过得甜甜蜜蜜,有情人终成眷属!</b></span></div>
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<b><span style="font-size: x-large;">桂花红枣炖燕窝</span></b><br />
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材料:<br />
燕窝 2片*<br />
去核红枣 20颗<br />
干桂花 2茶匙<br />
水 800毫升<br />
竹蔗糖 80克<br />
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做法:<br />
1. 用清水将燕窝浸泡2小时或至发透柔软,将发透好的燕窝稍微用清水清洗。<br />
2. 把800毫升的清水、燕窝及红枣放入炖盅里,然后在Slow Cooker里倒入适量的水,再把炖盅放入,加盖,选择自动炖煮模式,炖大约3小时**。<br />
3. 加入干桂花和竹蔗糖,继续再炖大约15分钟即可,冷热皆宜。<br />
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份量:4人份<br />
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备注:<br />
*我用余仁生精选级花燕,每片可供2人份。<br />
**不同的燕窝炖的时间也不同,可参考包装指示或依个人喜好炖至自己喜欢的软度。<br />
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<b><span style="font-size: x-large;">Double Boiled Bird's Nest with Osmanthus and Red Dates</span></b><br />
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Ingredients:<br />
2 pieces of bird's nest*<br />
20 deseed red dates<br />
2 tsp dried osmanthus flower<br />
800 ml water<br />
60 g cane sugar<br />
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Methods:<br />
1. Soak the bird's nest pieces for 2 hours or until softened. Rinse and drain.<br />
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2. Add 800ml water, bird's nest and red dates to the ceramic double boiled jar, then cover with lid. Place the jar into the slow cooker, and fill the pot with enough water, then put the lid on. Turn to "Auto" mode and double boil for 3 hours.**<br />
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3. Add dried osmanthus flower and cane sugar, double boil for another 15 minutes. Serve warm or chilled.<br />
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Servings: 4<br />
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Note:<br />
*I used Eu Yan Sang Premium Hua Yan Bird's Nest, 1 piece is enough for 2 servings.<br />
**You can refer the package instructions for the cooking time of the bird's nest, or you can cook the bird's nest until reaches your desires texture.<br />
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This post is linked to <a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html">Cook and Celebrate: CNY 2016</a> organised by Yen from <a href="http://goodyfoodies.blogspot.com/">GoodyFoodies</a>, Diana from <a href="http://thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a> and Zoe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a>.<br />
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<i>This post is also linked to the event Little Thumbs Up (<a href="http://www.sweethomechefs.com/2016/01/event-little-thumbs-up-feb-2016.html">Feb 2016 : Chrysanthemum and Edible Flowers</a><a href="https://www.blogger.com/"><span id="goog_1113517875"></span></a>) organised by <a href="http://www.bakeforhappykids.com/">Zoe from Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.com/">Doreen from My Little Favourite DIY</a> and hosted by <a href="http://www.sweethomechefs.com/">Sharon from Sweet Home-Chefs</a>.</i><br />
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com3tag:blogger.com,1999:blog-7490749679805126032.post-12140949185529728422016-02-22T17:38:00.001+08:002016-02-22T17:38:36.418+08:00CNY Dishes # 5 - 春临大地喜丰收 | 瓦煲腊味饭 Claypot Waxed Sausage Rice | Lap Mei Fan<div style="text-align: justify;">
腊味是农历新年时的传统食品,很多人都会在新年前买些腊味应节送礼。记得小时候妈妈总会在新年时会蒸些腊鸭来吃,我记得当时我是非常怕那种味道,可能那时还小,所以不懂得欣赏腊鸭的特殊香味。小时爱吃的腊味只有腊肠而已,因为味道带甜,最喜欢的煮法就是将腊肠斜切片后用来煎。煎得香香的腊肠,配碗热乎乎的白粥,虽然简单,可是却很美味。近年来我爱上了腊肝肠,肝肠也称为润肠,颜色偏深褐色,是以肝制成的。前几年都是从同一间店买入肝肠,不过今年就换了向另一间店买,结果买回来的肝肠口感有别于往年买的,这一批肝肠吃起来粉粉的,酒香味偏浓,可是我就吃得很不惯,还是喜欢之前的那一款肝肠,因为口感比较扎实。</div>
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新年期间酒家和餐馆推出的年菜配套里都少不了腊味饭,可是每次吃到接近尾声肚子已经开始饱了,就算看到再美味的腊味饭也只是吃一两口而已。今年的团圆晚饭和娘家聚餐时,我们将饭食转换成面食,因为面食比较适合小孩子食用。新年至今我都未尝到腊味饭,心想反正家里都有材料,何不自己动手做。由于夫家家人都不吃腊味,所以我的腊味只是买来给自己吃而已,存货也只有腊肠和肝肠两种。</div>
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从香港有饭开的<a href="https://www.youtube.com/watch?v=BP8XvSLm-T0">视频</a>里看到了Jenny教煮的排骨腊味煲仔饭,视频里提到了易刮饭焦的秘诀。首先将水煮沸了才放入米,煮好饭后再以中火烧煲仔的四边约两分钟,就可以煮又香又脆的饭焦,而且很容易就可将饭焦刮出,一点也不会沾锅。我依照这这方法煮了三次, 效果都很不错,饭焦不会沾锅,而且很容易刮出,就连清洗瓦煲时也比较容易。吃了热乎乎的瓦煲腊味饭真的很满足,腊味的油脂都流到饭里去了,让每颗饭粒吃起来都有腊味香。我在腊味饭里加入了蒜苗,蒜苗味道带辛辣,让腊味饭吃起来不会那么的油腻。腊味饭味道虽然好吃,不过一定要适而可止,毕竟食用过多油脂量高的食品对身体也不好。<br />
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<span style="font-size: x-large;"><b>瓦煲腊味饭</b></span><br />
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材料:<br />
白米 1杯(洗净沥干,我用泰国香米)<br />
水 1 1/3杯<br />
腊肠 2条<br />
腊润肠 2条<br />
蒜苗 2根,斜切段<br />
蒜茸1 茶匙<br />
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甜酱油:<br />
酱油 2汤匙<br />
老抽 1茶匙<br />
绍兴酒 1汤匙<br />
糖 3茶匙<br />
麻油 1茶匙<br />
水 1茶匙<br />
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做法:<br />
1. 把腊肠和腊润肠浸泡在热水里5分钟,然后取出去肠衣,斜切片备用。<br />
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2. 把水加入瓦煲里煮至滚,然后加入白米,以大火煮大约5分钟或直到大部份水份被米吸收了。煮时要不时搅拌,以防止沾锅底。<br />
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3. 小心地将腊肠和腊润肠排放在饭上,加盖继续以小火煮10分钟。煮好后熄火,利用余热焖大约10分钟。<br />
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4. 在一个锅里,以中火烧热1/2汤匙的油。加入蒜茸爆香,然后加入蒜苗,拌炒1至2分钟即可,盛出备用。在一个小锅里加入甜酱油的材料,煮至糖完全溶化即可。<br />
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5. 把炒好的蒜苗排在饭上,淋上适量的甜酱油,将拌均匀后即可乘热食用。<br />
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份量:2人份<br />
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<span style="font-size: x-large;"><b>Claypot Waxed Sausage Rice | Lap Mei Fan</b></span><br />
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Ingredients:<br />
1 cup rice, washed and drained ( I used Thai Fragrant Rice)<br />
1 1/3 cups water<br />
2 pieces Chinese pork sausages<br />
1 piece Chinese liver sausage<br />
2 stalks leek, sliced diagonally<br />
1 tsp minced garlic<br />
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Sweet Soy Sauce:<br />
2 tbsp soy sauce<br />
1 tsp dark soy sauce<br />
1 tbsp Shao Xing wine<br />
3 tsp sugar<br />
1 tsp sesame oil<br />
1 tbsp water<br />
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Method:<br />
1. Soak Chinese sausages and liver sausages in hot water for 5 minutes, remove the skin and slice diagonally.<br />
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2. Add water to the claypot, and bring to boil. Add rice and cook over high heat for about 5 minutes or until the water is almost absorbed. Stir occasionally to prevent the rice from sticking to the claypot.<br />
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3. Gently arrange all the sausages on top of the rice. Cover the lid and cook for 10 minutes over low heat. Turn off the heat and let it stand for 10 minutes.<br />
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4. Heat 1/2 tbsp of oil in a pan over medium heat, add minced garlic and saute until fragrant. Add leek, stir fry for 1 - 2 minutes, then dish out. In a small saucepan, mix all sweet soy sauce ingredients, heat the sauce until the sugar is fully dissolved.<br />
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5. Arrange the stir fried leeks on top of the rice. Drizzle with some sweet soy sauce. Mix and stir well to combine before serving. Serve hot.<br />
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Servings: 2<br />
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This post is linked to <a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html">Cook and Celebrate: CNY 2016</a> organised by Yen from <a href="http://goodyfoodies.blogspot.com/">GoodyFoodies</a>, Diana from <a href="http://thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a> and Zoe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a>.<br />
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com1tag:blogger.com,1999:blog-7490749679805126032.post-66119844934495498482016-02-20T16:57:00.002+08:002016-02-20T16:57:56.743+08:00CNY Dishes # 4 - 齐声庆贺笑哈哈 | 奶香腰果虾 Creamy Prawns with Cashew Nuts<div style="text-align: justify;">
今年的“笑哈哈”一波三折,一开始时是打算准备这道奶香腰果虾作为年菜,也曾试煮了一次,不过不是很成功,所以就换了另一个食谱,荔茸凤尾虾。新年前小宝贝进了院,住了好几天,到年二十七时才从医院回来,原还不打算准备团圆午饭了,过后又放不下心,赶紧准备材料,终于都来得及准备之前计划好的<a href="http://viokitchen.blogspot.my/2016/02/cny-dishes-2-seafood-treasure-pot.html">海味一品锅</a>和<a href="http://viokitchen.blogspot.my/2016/02/cny-dishes-3-pig-stomach-and-fish-maw.html">鱼鳔猪肚汤</a>。而工序比较多而且难准备的荔茸凤尾虾就改为简单的金银蒜粉丝蒸虾。金银蒜粉丝蒸虾的味道虽不错,不过食谱还有待改进,再加上当天拍的照片实在太差强人意,所以就不上帖子了。</div>
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过完年初七后我就比较得空,所以我就重新写过奶香腰果虾的食谱,调整食材的份量,看改良后煮出来的效果会不会比较好,因为之前住出来的酱汁太湿,让虾无法沾上腰果。年初七与娘家聚餐时吃到一道很不错的泰式虾,虾先炸过然后再裹上带点微橙的奶白酱汁,没猜错的话应该是用了美乃滋和泰式辣椒酱。虽然曾经考虑过用美乃滋来煮酱汁,让虾容易沾上腰果,不过家人却不吃美乃滋,所以我就改为淡奶加切达芝士,将酱汁煮得浓稠,效果和用美乃滋也差不多。奶香芝士香还有麻疯柑叶的香,配搭香脆的<a href="http://viokitchen.blogspot.my/2014/07/deep-fried-cashew-nuts-air-fryer-version.html">炸腰果</a>碎,我终于成功煮出今年的“笑哈哈”年菜了。虾寓意着笑哈哈,希望家人吃了虾,在新的一年里每天都笑哈哈。</div>
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<span style="font-size: x-large;"><b>奶香腰果虾</b></span><br />
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材料:<br />
中虾 350克(剪须脚,去肠泥)<br />
牛油 1汤匙<br />
蒜茸 1汤匙<br />
指天椒 1条(切圈)<br />
麻疯柑叶 2片,切幼丝<br />
淡奶 80毫升<br />
切达芝士 1片<br />
腰果 50克 (烤香切碎)<br />
粟粉 适量<br />
<div>
<br /></div>
调味料:<br />
盐 1/4茶匙<br />
糖 1 1/2茶匙<br />
<br />
做法:<br />
1. 在一个锅里烧热适量的油。将虾裹上粟粉,放入油锅里炸至熟,捞出备用。<br />
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2. 在一个平底锅里,以中火烧热牛油。加入蒜茸、指天椒及麻疯柑叶爆香。加入淡奶、切达芝士及调味料,然后煮至芝士溶化。加入炸好的虾和腰果碎,拌炒至均匀即可。盛碟,趁热享用。<br />
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份量:3至4人<br />
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<span style="font-size: x-large;"><b>Creamy Prawns with Cashew Nuts</b></span><br />
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Ingredients:<br />
350 g medium prawns, trimmed and deveined<br />
1 tbsp butter<br />
1 tbsp minced garlic<br />
1 bird's eye chili, chopped<br />
2 kaffir lime leaves, finely shredded<br />
80 ml evaporated milk<br />
1 slice of Cheddar cheese<br />
50 g cashew nuts, toasted and chopped<br />
<div>
Some cornstarch<br />
<br /></div>
Seasoning:<br />
1/4 tsp salt<br />
1 1/2 tsp sugar<br />
<br />
Method:<br />
1. Heat enough oil in a wok for deep-frying. Coat the prawns with some corn starch and deep fry in hot oil until cooked. Dish out and set aside.<br />
<br />
2. In a pan, heat butter over medium heat. Add garlic, bird's eye chili and kaffir lime leaves, saute until fragrant. Add evaporated milk, Cheddar cheese and seasoning, cook until the cheese is melted. Add prawns and chopped cashew nuts, stir until well combine. Transfer the prawns to a serving plate. Serve immediately.<br />
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Servings: 3 - 4<br />
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This post is linked to <a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html">Cook and Celebrate: CNY 2016</a> organised by Yen from <a href="http://goodyfoodies.blogspot.com/">GoodyFoodies</a>, Diana from <a href="http://thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a> and Zoe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a>.<br />
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com1tag:blogger.com,1999:blog-7490749679805126032.post-11410396970061780332016-02-13T23:46:00.001+08:002016-02-13T23:46:01.111+08:00CNY Dishes # 3 - 鱼跃龙门百业兴 | 鱼鳔猪肚汤 Pig Stomach and Fish Maw Soup去年年菜系列的汤我准备了<a href="http://viokitchen.blogspot.my/2015/02/cny-dishes-1-napa-cabbage-and-fish-maw.html">白菜鱼鳔汤</a>,而今年我就准备了鱼鳔猪肚汤。新年前就买了两包鱼鳔,准备用来煮年菜,我用了其中一包金龙鱼鳔来煮这猪肚汤,而另一包鸭舌就用来焖,作为<a href="http://viokitchen.blogspot.my/2016/02/cny-dishes-2-seafood-treasure-pot.html">海味一品锅</a>的主角之一。为了让小宝贝也可以喝这汤,我将白胡椒粒的份量减少,所以汤喝起来只有很淡的胡椒味。年初二回娘家时,妈妈也准备了一样的汤,也和我的一样,属于比较淡口味的,所有小朋友都适合喝。<br />
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今年回娘家时刚巧大伯父和堂姐到访,再加上小弟弟的朋友也来拜访,屋里突然变得很热闹。当天妈妈准备了一桌子的佳肴等我们回来吃,有丰富的盆菜、<a href="http://viokitchen.blogspot.my/2016/02/cny-dishes-1-braised-pig-trotter-with.html">焖猪手</a>、<a href="http://viokitchen.blogspot.my/2014/02/teochew-ngoh-hiang.html">五香肉卷</a>、<a href="http://viokitchen.blogspot.com/2014/03/pan-fried-prawns-in-premium-soy-sauce.html">豉油皇虾</a>、猪肚汤、清蒸白鲳鱼、金银糕烧、卤鸭和索面。不过由于人数太多,吃饭时就得分批吃,吃完饭,小朋友们就各自玩游戏,而大人们就聚在一起喝酒闲聊。家里姐弟多,小朋友也自然比较多,那么回娘家时就显得比较热闹。自从结婚后就特别喜欢新年,因为只有在新年期间才有机会和亲朋戚友相聚,平时都是各忙各的,唯有新年时大家才会互相拜访,相聚的时间虽短,不过可以闲聊一下,谈谈生活近况,已经让人感到很窝心。<br />
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<span style="color: red; font-size: x-large;"><b>祝大家人日快乐! </b></span></div>
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<span style="color: red; font-size: x-large;"><b>情人节快乐!</b></span></div>
<div style="text-align: center;">
<span style="color: red; font-size: x-large;"><b>甜甜蜜蜜,幸福快乐!</b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">妈妈煮的满桌佳肴!</span></td></tr>
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<b><span style="font-size: x-large;">鱼鳔猪肚汤</span></b></div>
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<div>
材料:<br />
猪肚 1个(清洗猪肚的方法可以参考<a href="http://viokitchen.blogspot.my/2013/10/pigs-stomach-pepper-soup.html">这里</a>)</div>
<div>
炸鱼鳔 100克</div>
<div>
干贝 4个,稍微冲洗</div>
<div>
排骨 600克<br />
白胡椒粒 1/2汤匙或更多(稍微压碎)<br />
罐头蘑菇 1罐</div>
<div>
水 2.5公升</div>
<div>
盐 适量</div>
<div>
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<div>
做法:</div>
<div>
1. 煮滚一锅水,将排骨放入氽烫5分钟,去除血水和杂质,烫好后将排骨捞出,用水清洗一洗,把表面的杂质洗掉。 用热水将鱼鳔浸泡至软,沥干用清水冲洗,挤干水份,然后切成小块备用。</div>
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2. 把排骨、猪肚、干贝、白胡椒和水放入汤锅里,煮至滚然后转至小火煮2小时或至猪肚完全软透即可。(用筷子插入猪肚,如果容易穿透的话就是软透了)</div>
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3. 将猪肚取出,放置一旁待凉。待凉了后切成块。<br />
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4. 将鱼鳔放入锅里,继续煮至鱼鳔变软,然后加入猪肚和蘑菇放入锅里,加入适量的盐调味,继续煮至汤滚起即可,乘热享用。<br />
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<div>
<b><span style="font-size: x-large;">Pig Stomach and Fish Maw Soup</span></b></div>
<div>
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Ingredients:</div>
<div>
<div>
1 pig stomach (please refer <a href="http://viokitchen.blogspot.my/2013/10/pigs-stomach-pepper-soup.html">here</a> on how to clean pig stomach)</div>
100g deep-fried fish maw</div>
<div>
4 dried scallops, rinsed</div>
<div>
600g pork rib<br />
1/2 tbsp white peppercorn, or more, lightly crushed</div>
<div>
1 canned button mushroom</div>
<div>
2.5 litre water</div>
<div>
Salt, to taste</div>
<div>
<br /></div>
<div>
Methods:</div>
<div>
1. Bring a pot of water to boil. Blanch the pork ribs for 5 minutes. Drain and rinse the pork ribs with tap water. Soak the fish maw in hot water until softened. Drain and rinse, then squeeze out the liquid and cut into small pieces. Set aside.<br />
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<div>
2. Place the pork ribs, pig stomach, dried scallop, white peppercorn and water into a stockpot. Bring to a boil then turn to low heat and cook for 2 hours or until the pig stomach is tender (you can easily poke through it with a chopstick).<br />
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3 Dish out the pig stomach and let it cool. When the pig stomach is cooled enough to handle, cut it into bite size slices.<br />
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4. Add fish maw to the stockpot and continue to cook until the fish maw is tender. Add the pig stomach slices and button mushroom. Season with salt. Continue to cook until the soup is boiled. Turn off the heat and the soup is ready to serve.</div>
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This post is linked to <a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html">Cook and Celebrate: CNY 2016</a> organised by Yen from <a href="http://goodyfoodies.blogspot.com/">GoodyFoodies</a>, Diana from <a href="http://thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a> and Zoe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a>.<br />
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com2tag:blogger.com,1999:blog-7490749679805126032.post-73896048268503276612016-02-07T22:52:00.000+08:002016-02-07T22:52:38.978+08:00CNY Dishes # 2 - 盆满钵满大丰收 | 海味一品锅 Seafood Treasure Pot今天是年除夕,和去年一样,今年的团圆午饭我也自己准备了几种菜肴,而就是重点菜就是以几种不同的海味干货烹煮成的海味一品锅。年菜都少不了海味干货,不过如果在餐馆点海味的菜肴价钱肯定不便宜,在家自己准备不但比经济实惠,而且还可以随意调整材料,加入自己喜欢的海味。烹煮好的海味会盛入预先烧热的瓦煲里,鱼鳔、海参、干贝和鲍鱼的颜色都呈金黄,看起来就像装在盆里的黄金一样,希望家人吃了这海味一品锅,在新的一年里赚得盆满钵满!<br />
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<b><span style="color: red; font-size: x-large;">祝大家新年快乐,万事如意,</span></b><br />
<b><span style="color: red; font-size: x-large;">身体安康,赚得</span></b><span style="color: red; font-size: x-large;"><b>盆满钵满!</b></span></div>
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材料:</div>
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罐头鲍鱼 1罐<br />
豆根 300克(煎至金黄及香脆)</div>
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<span style="text-align: start;">小白菜 250克(川烫至熟)</span></div>
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清炖干贝和<span style="text-align: start;">蚝豉:</span></div>
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干贝 6个(用清水冲洗)</div>
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蚝豉 6个(用清水冲洗)<br />
水 250毫升</div>
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焖香菇及海味:</div>
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香菇 6朵(用清水冲洗)<br />
浸发海参 1 条,约370克(切1寸块状)<br />
炸鱼鳔 50克<br />
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蒜头 4瓣(剥去外衣)<br />
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姜 4片<br />
青葱 2棵(切2寸段)</div>
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清水 500毫升(可加入浸泡香菇的水或清炖干贝和<span style="text-align: start;">蚝豉的汤汁</span>)</div>
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调味料:<br />
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蚝油 1汤匙</div>
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鲍鱼汁 2汤匙</div>
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绍兴酒 2汤匙</div>
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冰糖 1/2汤匙</div>
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老抽 1茶匙</div>
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白胡椒粉 少许</div>
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芡汁:</div>
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粟粉 3汤匙</div>
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水 1/2杯</div>
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(混合然后搅拌至均匀)</div>
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做法:</div>
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1. 准备鲍鱼:</div>
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<span style="text-align: start;">将罐头鲍鱼的标签去掉,不要打开罐头,将罐头直接放入一锅热水里煮3小时。煮好后将罐头从锅里取出,放置一旁让其完全冷却。把罐头打开,取出鲍鱼,罐头里的酱汁可以保留用来煮其他菜肴。[此步骤可以提早一天准备]</span></div>
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2. 清炖干贝和<span style="text-align: start;">蚝豉:</span></div>
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把干贝和<span style="text-align: start;">蚝豉分别放入两个碗里,个别加入125毫升的水,浸泡30分钟。30分钟后将</span>干贝和<span style="text-align: start;">蚝豉连同浸泡的水一起放入蒸锅里以中火蒸30分钟。</span></div>
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3. 焖香菇及海味:</div>
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将冬菇浸泡至软,去蒂,然后挤出多余的水份。用热水将鱼鳔浸泡至软,沥干用清水冲洗,挤干水份,然后切成小块备用。<br />
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<span style="text-align: start;">以中火烧热一个</span><span style="text-align: start;">锅</span><span style="text-align: start;">,加入1汤匙的油烧热,加入蒜头、姜片及青葱爆香。加入香菇、海参及调味料,</span>拌炒2-3分钟。加入水,煮至滚,然后加盖以小火焖大约10分钟。加入鱼鳔,继续焖多10分钟或至海参及鱼鳔焖至你喜欢的软度和口感。<br />
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把煎香的豆根加入,焖3分钟。<span style="text-align: start;">加入芡汁煮至酱汁浓稠。</span>加入鲍鱼、清炖干贝和<span style="text-align: start;">蚝豉</span>煮1分钟即可熄火。<br />
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4.上桌:<br />
把焖海味、香菇及豆根盛出,然后排入烧热的瓦煲里,以<span style="text-align: start;">川烫好的小白菜装饰即可,乘热享用。</span><br />
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份量:4至6人</div>
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<b><span style="font-size: x-large;">Seafood Treasure Pot</span></b></div>
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Ingredients:</div>
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1 can abalone</div>
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300 g fresh bean curd sheets, pan fried till browned and crispy<br />
250 g baby bok choy, blanched</div>
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Steamed Dried Scallops and Dried Oyster:</div>
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6 dried scallops, rinsed</div>
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6 dried oyster, rinsed</div>
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250 ml water </div>
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Braised Mushroom and Dried Seafood:</div>
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6 dried Chinese mushrooms, rinsed<br />
1 presoaked sea cucumber, cut into 1 inch chunks (about 370g)<br />
50g fried fish maw<br />
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4 cloves of garlic, peeled</div>
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4 slices of ginger<br />
2 stalks spring onion, cut into 2 inches section</div>
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500 ml water (or you can use the reserved water from soaking mushroom and the stock from steamed dried scallops and dried oyster)</div>
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Seasoning:</div>
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1 tbsp oyster sauce</div>
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2 tbsp abalone sauce</div>
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2 tbsp Shao Xing wine</div>
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1/2 tbsp rock sugar</div>
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1 tsp dark soy sauce<br />
A dash of white pepper</div>
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For thickening:<br />
3 tbsp cornstarch<br />
1/2 cup water<br />
(Combine and stir until no lumps remain)<br />
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Methods:</div>
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1. To prepare abalone:</div>
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Remove the label of canned abalone, cook the whole can of abalone unopened in a pot of hot water for 3 hours. Remove the can from hot water and set aside to let it cool completely. Open the can and drain, you can retain the liquid for other dishes if you wish. [You can prepare the abalone one day ahead]</div>
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2. To Steam Dried Scallops and Dried Oyster:</div>
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Place dried scallop and dried oysters separately in two bowls. Add about 125 ml water to each bowl and soak for 30 minutes. After 30 minutes, steam the dried seafood together with the soaking liquid for 30 minutes over medium heat.</div>
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3. To Braise Mushroom and Dried Seafood:</div>
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Soaked the mushroom in water until soften, remove the stems and squeeze out the excess water. Soak the fried fish maw in hot water until softened. Drain and rinse, then squeeze out the liquid and cut into small pieces.<br />
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Heat 1 tbsp of oil in a pot over medium heat, add garlic, ginger and spring onion. Saute till fragant. Add mushroom, sea cucumber and seasoning, stir fry for 2-3 minutes. Add water and bring to a boil, cover with lid then turn to low heat and braise for 10 minutes. Add fish maw and braise for another 10 minutes or until the sea cucumber and fish maw are soften to your liking.<br />
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Add the pan fried bean curd sheets and braise for 3 minutes. Pour in the cornstarch slurry, stir well and cook until the gravy is thicken. Add abalones, steamed dried scallops and dried oyster, braise for another 1 minute, then turn off the heat.<br />
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4. To Serve:<br />
Dish out the braised dried seafood, mushroom and bean curd sheets, then arrange in a heated claypot. Garnish with the blanched baby bok choy. Serve immediately.<br />
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Servings: 4-6</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedoJ_hfxaahzYHofkIjg4pfQk9u_psDZr14gUn-Q7OuV5ClNu5GO9TOLQp4QpXZ2EsAHERVPJ26DUx50MrPp1ERV2t3BKK4lUFowj3H05PtAoQOa-mzVQQRGYUO6PgCHOZsU4o_VfrMAO/s1600/cook+and+celebrate+cny2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedoJ_hfxaahzYHofkIjg4pfQk9u_psDZr14gUn-Q7OuV5ClNu5GO9TOLQp4QpXZ2EsAHERVPJ26DUx50MrPp1ERV2t3BKK4lUFowj3H05PtAoQOa-mzVQQRGYUO6PgCHOZsU4o_VfrMAO/s320/cook+and+celebrate+cny2016.jpg" width="274" /></a></div>
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This post is linked to <a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html">Cook and Celebrate: CNY 2016</a> organised by Yen from <a href="http://goodyfoodies.blogspot.com/">GoodyFoodies</a>, Diana from <a href="http://thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a> and Zoe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a>.<br />
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com1tag:blogger.com,1999:blog-7490749679805126032.post-4629053331742833922016-02-06T18:02:00.001+08:002016-02-06T18:13:56.931+08:00CNY Dishes # 1 - 富贵旺财好就手 | 海参焖猪手 Braised Pig Trotter with Sea Cucumber<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: justify;">每次大日子尤其是农历新年妈妈都会煮海参焖猪手,这道菜肴已成了她的拿手好菜,无论是家人或到访的亲戚都喜欢吃。前年和去年的冬至时我尝试煮这道菜肴,可是我下太多的老抽,导致猪皮的颜色太黑了,卖相不美,所以就没上贴子。经过两次的实验,我觉定再试多一次,成功的话就把这</span>海参焖猪手列入我的2016年的年菜系列里。这次我<span style="text-align: justify;">将老抽的份量减少了一半,</span><span style="text-align: justify;">终于成功了,</span><span style="text-align: justify;">煮出来的猪手颜色恰好,看起来美美的!</span><br />
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为了煮这海参焖猪手我打了很多通电话给妈妈,问长问短,深怕少了那个步骤又令到我的海参焖猪手又再失败。第一次煮只是纯碎焖猪手和香菇,第二次和第三次就比较丰富一点,除了香菇我还加入了猪蹄筋和海参。经长时间焖煮,把猪手焖得香软,丰富的胶质真的令人抗拒不了。我将一些川烫过西兰花放入锅里围边作为伴菜,翠翠绿绿的,好看好吃又有营养。妈妈食谱的焖猪手步骤会比较多,首先必须先将猪手川烫过以去除血水和杂质,抹干后再以老抽、盐和五香粉涂抹,然后放入油锅里炸至金黄色,完成了这三个步骤才开始焖煮。将猪手先下锅炸一炸再焖,焖好的猪皮就比较好吃。而另一个主要食材海参则会分开焖煮,这样就可以确保海参煮得熟,口感又刚好,不会太软太绵。</div>
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过节时妈妈都会准备整桌的菜肴,除了一般的鱼虾鸡鸭菜肴外,妈妈还会准备一大碗的索面(兴化线面)。过节时吃索面是我们家的习惯,尤其是在正月初一,因为索面寓意长寿。索面的准备方法很简单,烫好的索面用些酥葱油和猪油拌一拌就可以了。这些索面和焖猪手是绝配,用焖猪手的汤汁捞着索面一起吃味道更棒!</div>
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<b><span style="color: red; font-size: x-large;">送上海参焖猪手给大家,祝大家在金猴年里富贵旺财好就手! </span></b></div>
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<b><span style="font-size: x-large;">海参焖猪手</span></b><br />
<br />
材料:<br />
猪手 1个(约1.3公斤)<br />
老抽 1/2汤匙<br />
五香粉 1/2茶匙<br />
盐 1/4茶匙<br />
水 1500毫升<br />
香菇 6朵(浸泡至软)<br />
猪蹄筋 10条<br />
<br />
香料:<br />
姜 5片<br />
黑蒜头 1整颗(稍微冲洗,不须剥皮)<br />
花椒 1茶匙<br />
肉桂 2寸<br />
八角 2个<br />
<br />
调味料:<br />
蚝油 2汤匙<br />
酱油 2汤匙<br />
老抽 1/2汤匙<br />
冰糖 1茶匙<br />
绍兴酒 2汤匙<br />
<br />
焖海参:<br />
浸发海参 2条(约700克,切寸厚块)<br />
姜 2片<br />
绍兴酒 2汤匙<br />
蚝油 1汤匙<br />
<br />
<div>
<div>
芡汁:</div>
<div>
粟粉 2汤匙</div>
<div>
清水 4汤匙</div>
</div>
<div>
<br /></div>
<div style="text-align: justify;">
做法:</div>
<div style="text-align: justify;">
1. 煮滚一锅热水,放入猪手烫大约5分钟。捞起沥干,以厨房纸巾抹干,然后将老抽、盐及五香粉涂抹于猪手。</div>
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<br /></div>
<div style="text-align: justify;">
2. 在一个锅里烧热适量的油,然后放入猪手,炸至呈金黄色即可,捞起沥干油份备用。 </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. 在一个锅里以中火烧热1汤匙的油,加入香料爆香。加入猪手、调味料、猪蹄筋、香菇及水,煮至滚后加盖,以小火焖大约2小时或至猪手变软。加入适量的盐调味。<br />
<br /></div>
<div style="text-align: justify;">
4. <span style="text-align: start;">以中火烧热一个小锅,加入1/2汤匙的油烧热,</span>加入姜爆香,然后再加入海参、绍兴酒和蚝油,拌炒2-3分钟。加入250毫升焖猪手的卤汁,煮至滚,然后加盖以小火焖大约15-20分钟。(焖煮的时间视乎海参的种类和厚度,请自行调整)<br />
<br /></div>
<div style="text-align: justify;">
5. 将焖猪手、香菇、猪蹄筋及海参捞起排盘。把750毫升焖猪手的卤汁倒入小锅里,煮至滚,加入芡汁勾芡,煮至酱汁浓稠,然后淋在焖猪手上。在焖猪手周围围上川烫过的西兰花,趁热伴与寿面或白饭一起享用。</div>
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<b><span style="font-size: x-large;">Braised Pig Trotter with Sea Cucumber</span></b><br />
<br />
Ingredients:<br />
1 pig trotter (1.3kg)<br />
1/2 tbsp dark soy sauce<br />
1/2 tsp five spice powder<br />
1/4 tsp salt<br />
1500 ml water<br />
6 dried shiitake mushrooms, rinsed and soaked until softened<br />
10 pork tendons<br />
<br />
Spices:<br />
5 slices ginger<br />
1 whole head of smoked garlic, rinsed and no need to peel<br />
1 tsp Sichuan peppercorns<br />
2 inches cinnamon stick <br />
2 star anises<br />
<br />
Seasoning:<br />
2 tbsp oyster sauce<br />
2 tbsp soy sauce<br />
1/2 tbsp dark soy sauce<br />
1 tsp rock sugar<br />
2 tbsp Shao Xing wine<br />
<br />
Braised Sea Cucumber:<br />
2 presoaked sea cucumber, cut into 1 inch chunks (about 700g)<br />
2 slices ginger<br />
2 tbsp Shao Xing wine<br />
1 tbsp oyster sauce<br />
<br />
<div>
For thickening:</div>
<div>
2 tbsp cornstarch</div>
<div>
4 tbsp water</div>
<div>
(Combine and stir until no lumps remain)<br />
<br /></div>
<div style="text-align: justify;">
Method:</div>
<div style="text-align: justify;">
1. Bring a pot of water to boil, blanch the pig trotter for about 5 minutes. Remove from the pot, drain and pat dry with kitchen paper towel. Rub the dark soy sauce, salt and five spice powder on the pig trotter.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
2. Heat up enough oil in a wok, deep fry the pig trotter until golden brown. Drain and set aside.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Heat 1 tbsp oil in a pot over medium heat. Add spices and saute till fragrant. Then add pig trotter, seasoning, pork tendons, mushroom and water. Bring to a boil then cover with lid and simmer over low heat for about 2 hours or until the pig trotter is tender.Season with salt.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Heat 1/2 tbsp of oil in a saucepan over medium heat, add the ginger and saute until fragrant. Add the sea cucumber, Shaoxing wine and oyster sauce, stir fry for 2-3 minutes. Add 250 ml of braising liquid and bring to boil, then cover with lid and simmer over low heat for about 15-20 minutes. (The cooking time is depends on the type and thickness of the sea cucumber)</div>
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<br /></div>
<div style="text-align: justify;">
5. Dish out the pig trotter, mushrooms, pork tendons and sea cucumbers, arrange on serving bowl or pot. Add 750ml of braising liquid to a saucepan and bring to boil. Add cornstarch slurry and cook until the gravy is thicken. Pour the gravy over the pig trotter, then arrange the blanched broccoli on the side. Serve hot with longevity noodles or white rice.</div>
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This post is linked to <a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html">Cook and Celebrate: CNY 2016</a> organised by Yen from <a href="http://goodyfoodies.blogspot.com/">GoodyFoodies</a>, Diana from <a href="http://thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a> and Zoe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a>.<br />
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Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com2tag:blogger.com,1999:blog-7490749679805126032.post-66281178948432802642015-12-31T17:02:00.000+08:002015-12-31T17:02:42.970+08:00冬菇鸡脚面 Braised Mushroom & Chicken Feet Noodles今年一月时准备了很多面食来参加一月份的<a href="http://viokitchen.blogspot.my/search/label/Little%20Thumb%20Up%20Jan%20%2715%20-%20Noodles%20and%20Pasta">小拇指活动</a>,可是因为时间的关系,没能呈上所有的食谱,这冬菇鸡脚面便是其中一样。相信冬菇鸡脚是很多人的最爱,不过如果在外面吃鸡脚的话又有点尴尬,尤其是未斩件鸡脚,所以我喜欢自己在家里煮,可以吃的比较自在。<br />
冬菇鸡脚蛮容易准备,我提早将冬菇鸡脚焖好,晚餐时烫些青菜和云吞面就可以吃了。<br />
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往年的最后一个帖子都是以甜品或饮料作结尾,不过今年就比较忙,没能抽空准备,只好从旧的作品中挑一个作为结尾的帖子。很快2015年就要结束了,多谢大家在这一年对爱心厨房的支持!很期盼明年的到来,希望可以抽出更多时间,分享更多的食谱给大家。在这里祝大家在新的一年里过得顺顺利利,开开心心。<br />
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<b><span style="color: red; font-size: x-large;">Happy New Year! </span></b></div>
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<b><span style="color: red; font-size: x-large;">Wishing you all a new year filled with Peace, Joy, </span></b></div>
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<b><span style="color: red; font-size: x-large;">Health and Prosperity!</span></b></div>
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<b><span style="font-size: x-large;">冬菇鸡脚面 </span></b><br />
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材料:<br />
新鲜云吞面 6团(每团约86克)<br />
香港菜心 12棵(洗净沥干)<br />
<br />
捞面酱料:(1人份)<br />
老抽 1茶匙<br />
蚝油 1/2茶匙<br />
酱油 1/2茶匙<br />
麻油 1茶匙<br />
胡椒粉 少许<br />
<br />
冬菇鸡脚:<br />
炸鸡脚 30个<br />
香菇 12朵(浸泡至软)<br />
清水 2公升<br />
蒜头 1整颗<br />
姜 4片<br />
<br />
香料:<br />
肉桂 2支<br />
八角 2个<br />
丁香 2个<br />
小豆蔻 3个<br />
花椒 1茶匙<br />
<br />
调味料:<br />
老抽/黑酱油 3汤匙<br />
蚝油 4汤匙<br />
麻油 1汤匙<br />
冰糖 30克<br />
盐 1/2茶匙,或更多<br />
<br />
芡汁:<br />
粟粉 4汤匙<br />
清水 1/2杯<br />
<br />
沾酱:<br />
腌青辣椒<br />
酱油<br />
<br />
做法:<br />
1. 冬菇鸡脚:<br />
加入2汤匙的油在锅里,以中火烧热,加入香料炒至香。然后再加入鸡脚及冬菇,拌炒大约1分钟。之后加入蒜头,姜片,调味料和清水,以大火煮滚,然后再转至小火,加盖焖煮2小时或至鸡脚焖软为止。再次将冬菇鸡脚煮滚,倒入芡汁,搅拌均匀,将酱汁煮至浓稠即可。<br />
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2. 准备干捞面:<br />
先煮滚一锅水,然后加入1汤匙的食油和一茶匙的糖,放入菜心川烫至熟。预备一个碗里,加入捞面酱料。把水再次煮滚,把云吞面弄散,投入滚水里,以筷子拨散,煮大约60秒。面煮好后用筛捞起,立即用自来水冲洗数秒,然后再浸入滚水中烫一烫,捞起沥干水份。把煮好的面倒入已加入酱料的碗里,捞至均匀。<br />
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3. 上桌<br />
将捞好的面放入一个碟子里,勺入冬菇鸡脚,加入川烫过的菜心,趁热伴与沾酱一起食用。<br />
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份量:6人份<br />
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<b><span style="font-size: x-large;">Braised Mushroom & Chicken Feet Noodles</span></b><br />
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Ingredients:<br />
6 bundles of fresh wonton noodles (about 86g each)<br />
12 stalks Hong Kong Choy Sum, washed and drained<br />
<br />
Noodle sauce: (per serving)<br />
1 tsp dark soy sauce<br />
1/2 tsp oyster sauce<br />
1/2 tsp soy sauce<br />
1 tsp sesame oil<br />
A dash of white pepper<br />
<br />
Braised Mushroom & Chicken Feet:<br />
30 deep fried chicken feet<br />
12 dried mushrooms, rinsed and soaked until softened<br />
2 litres water<br />
<div>
1 bulb of garlic<br />
4 slices of ginger<br />
<br /></div>
Spices:<br />
2 cinnamon sticks<br />
2 star anise<br />
2 cloves<br />
3 cardamon<br />
1 tsp Sichuan peppercorn<br />
<br />
Seasoning:<br />
3 tbsp dark soy sauce<br />
4 tbsp oyster sauce<br />
1 tbsp sesame oil<br />
30g rock sugar<br />
1/2 tsp salt, or more to taste<br />
<br />
For thickening:<br />
4 tbsp cornstarch<br />
1/2 cup water<br />
(Combine and stir until no lumps remain)<br />
<br />
Condiment:<br />
Pickled green chilies<br />
Soy sauce<br />
<br />
Methods:<br />
1. Braised Mushroom & Chicken Feet:<br />
Heat 2 tbsp oil in a pot over medium heat. Add spices and saute till fragrant. Then add chicken feet and mushroom, stir fry for about 1 minute. Add garlic, ginger, seasoning and water. Bring to a boil then cover with lid and cook over low heat for about 2 hours or until the chicken feets are tender. Bring to boil again, then pour in the cornstarch slurry, stir well and cook until the sauce is thicken.<br />
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2. To prepare dry toss noodle:<br />
Bring a large pot of water to the boil. Add 1 tbsp of vegetable oil and 1 tsp of sugar. Blanch the choy sum till cooked, drain and set aside. Prepare the noodle sauce in a bowl. Bring the pot of water to boil again, loosen 1 portion of noodle, then put the noodle into the boiling water, stir with a pair of chopstick, cook for about 60 seconds. When the noodle is cooked, drain the noodle using a sieve, and immediately rinse it with running tap water for few seconds. Then quickly dip the noodles in the boiling water again for few seconds and drain. Place the cooked noodles into the bowl with prepared sauce and toss well.<br />
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3. To serve:<br />
Transfer the noodles to a serving plate. Top the noodle with blanched choy sum, braised chicken feet and mushroom. Serve hot with condiment.<br />
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Serving: 6<br />
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com3tag:blogger.com,1999:blog-7490749679805126032.post-15056828836147000082015-12-29T17:27:00.002+08:002015-12-29T17:32:04.926+08:00腌青辣椒 Pickled Green Chillies每次新年前爸爸和妈妈都会准备一些沾酱,一般都是准备<a href="http://viokitchen.blogspot.com/2015/08/ginger-and-garlic-chili-sauce.html">姜蒜辣椒酱</a>和腌青辣椒。向来我都很爱吃腌青辣椒,尤其是吃云吞面时,最喜欢加多些来伴着吃。不过现在的熟食档口都是将腌青辣椒放在酱碟里,随食物一起送上,想要添加多一些都很难。前些日子准备了一些面食都是要伴着腌青辣椒一起吃的,虽然超市里也有售卖腌青辣椒,不过总是觉得自己做的会吃得比较安心,也可以乘此机会将父母的食谱给学起来。打个电话向妈妈问了做法,买好材料就开始腌青辣椒了,自家的腌青辣椒想吃几多都没问题,绝对没有人会限制!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">以前面档的青辣椒都是用豆酱的罐子装着的,</span><br />
<span style="font-size: small;">刚好家里有一个,所以我就用同一款罐子来装。</span></td></tr>
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<b><span style="font-size: x-large;">腌青辣椒</span></b><br />
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材料:<br />
青辣椒 200克<br />
指天椒 3条<br />
盐 1汤匙<br />
糖 1/4杯<br />
白米醋 1/2杯<br />
滚水 适量<br />
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做法:<br />
1. 把青辣椒洗净沥干然后斜切片,放入筛子里将种子筛掉,然后加入1汤匙的盐腌制5分钟。将滚水淋于青辣椒上,然后沥干待凉。<br />
2. 将白米醋和糖倒入干净的玻璃罐子里,然后把青辣椒合指天椒装入罐子,盖紧收入冰箱冷藏,3-4小时后就可以食用了。<br />
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<b><span style="font-size: x-large;">Pickled Green Chillies</span></b><br />
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Ingredients:<br />
200 g green chillies<br />
3 bird's eye chillies<br />
1 tbsp salt<br />
1/4 cup sugar<br />
1/2 cup white rice vinegar<br />
Some boiling water<br />
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Methods:<br />
1. Rinse and drain the green chillies. Thinly slice the green chillies and place it in a plastic colander, then remove the seeds. Mix the green chillies with 1 tbsp of salt and leave it to sit for 5 minutes. Pour the boiling water over the green chillies and drain well.<br />
2. In a clean jar, combine white rice vinegar and sugar. Add green chillies and bird's eye chillies. Cover the jar and store it in the refrigerator. The pickled green chillies will be ready in 3-4 hours.<br />
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<br />Violethttp://www.blogger.com/profile/14560192867379245139noreply@blogger.com0