熊猫饼干 Panda Cookies

早前带着小宝贝前往Publika看1600只熊猫的展览，不过由于当天是周末，人潮拥挤，很难慢慢拍照，也没有机会排队抱着熊猫一起拍照，随便拍了照片就买了些纪念品回家。这次的展览让小宝贝一次过看到这么多熊猫，让她对熊猫的印象非常深刻。我们买回家的熊猫玩偶在回程时我就替他取了个名字，叫乐乐，兴奋看到新玩偶的小宝贝马上就学叫乐乐，全程抱紧紧，不肯放手。


今年的年饼都含果仁或者是辣味的，不适合小宝贝食用，所以为了让小宝贝也有自己的年饼，我就特意做了这款熊猫饼干。可爱的熊猫造型小宝贝一看就喜欢了，一直吵着要吃，不过妈咪我就非常坚持，必须等到新年时才可以吃。妈咪我不想让小宝贝吃太甜和太多巧克力，所以糖和可可粉的份都已经减少了。贪心的我做了原食谱的一倍份量，结果我只用了一半的面团而已，由于烘焙的时候已经夜深，所以没办法继续再做下去，其他另一半就收入冰箱里冷冻起来。


这熊猫饼干模具是网购的，一组有四个熊猫饼干造型，里面附有食谱和做法，如果有兴趣的朋友可以从这里订购。这熊猫饼干我做了六组，印好了熊猫面团后我又手痒痒，翻出小熊和心型饼干模具，把其他的面团擀一擀，印了些心型饼干和小熊抱抱饼干，应一应节。

祝大家情人节快乐，愿天下有情人终成眷属。

♥ Happy Valentine’s Day! ♥

熊猫饼干

材料：
面粉 320克
面粉 280克 + 可可粉 40克
鸡蛋 2粒
牛油 240克
糖 200克

做法：
1. 将牛油与糖打至变浅黄松发，分三次加入糖。然后再把鸡蛋逐粒加入，打至均匀。
2. 把牛油混合物分成两份。一份加入320克的面粉，另一份则加入280克的面粉和40克的可可粉，分别用刮刀拌匀，然后用手搓成球状，用保鲜膜包好。
3. 将面团放入冰箱冷藏约30分钟至1小时。
4. 取出面团，擀平，然后用熊猫饼干模具印出熊猫面团来，将面团放在铺好烘焙纸的烤盘上。一直重复直到印完所有面团为止。
5. 放入预热的烤箱里，以160℃烤15分钟。




Panda Cookies

(Recipe adapted from Bento, Monsters, with some adjustments)

Ingredients:
320 g flour
280 g flour + 40 g cocoa powder
2 egg
240 g butter
200 g sugar

Method:
1. Beat butter with sugar, adding the sugar in 3 portions. Whisk till creamy. Add in egg and whisk .
2. Divide the butter mixture into half. Add 320g flour to one portion. Add 280g flour and 40g cocoa powder to the other portion. Mix well with spatula and shape into a ball with your hands. Cling wrap the plain dough and brown dough separately.
3. Put in fridge for around 30 minutes to an hour.
4. Take out dough, roll out, cut with Panda cookie cutter and place on baking paper.
5. Bake in preheated oven at 160°C for 15 minutes.

I am submitting this post to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.

This post is also linked to Best Recipes for Every one Jan & Feb Event: My Homemade Cookies
Hosted by Fion of XuanHom’s Mom & Co-Hosted by Victoria Bakes.

and linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

and also linked to the event Little Thumbs Up (Feb 2015 Event: Cocoa) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Grace of Life can be Simple.

情人节快乐！ ♥ Happy Valentine’s Day!

祝大家情人节快乐，愿天下有情人终成眷属。

♥ Happy Valentine’s Day! ♥

夏果俄罗斯茶饼 Macadamia Russian Tea Cakes

Kenneth那里有不少的饼干食谱，样样都很吸引我，不过由于时间有限，只能选几款来做而已。这款夏果俄罗斯茶饼不止名字特别，连外形都很吸引我，茶饼里面就加入了夏威夷果，而外面就裹上一层的糖份，吃起来脆脆又甜甜的。


久没烤饼干了显得有点生疏，尤其是需要处理较软的面团，不过放入冰箱冷藏过面团就比较好处理。烤好的第一盘茶饼外形有点不一样，感觉塌了下来，像半圆球状，这和在Kenneth那里看到的有点不同，所以我就赶紧问一问Kenneth，过后发觉可能是较油的关系，所以我在剩下的面团里加入少许的面粉，第二盘烤出来的茶饼外形就好很多了。虽然这食谱里是用了夏威夷果，不过可以随各人的喜好换成其他坚果，我做了两份食谱，一份放了夏威夷果，而另一份放了杏仁碎，两款坚果吃起来都不错。

夏果俄罗斯茶饼

(食谱参考 Guai Shu Shu)

材料：
牛油 225克
普通面粉 250克
切碎夏威夷果 100克
糖粉 50克
糖粉 适量
香草精 1茶
一小撮盐

做法：
1. 将烤箱预热至170°C。

2. 将牛油与50克的糖粉打至变浅黄松发，筛入面粉，用刮刀拌至均匀。加入切碎夏威夷果，香草香精和盐，搅拌至均匀即可。

3. 将面团放入冰箱冷藏大约10至15分钟直到有些硬化。

4. 以1/2汤匙勺出面团，放在掌心搓圆成球状，然后放在烤盘里。将烤盘放入冰箱里烤10至12分钟。

5. 茶饼一烤好后就立即放入装着糖粉的碗里，将茶饼滚上糖粉，然后取出放在烤网上待凉。当茶饼完全冷却后再次将茶饼放入碗里滚上糖粉。将茶饼储存在密封的容器中。


份量：70粒




Macadamia Russian Tea Cakes 

(Recipe adapted from Guai Shu Shu, with some adjustments)

Ingredients:
225 g butter
250 g plain flour
100 g chopped macadamia nuts
50 g icing sugar
More icing sugar for rolling
1 tsp vanilla essence
A pinch of salt

Methods:
1. Preheat the oven to 170°C.

2. Cream the butter and 50 grams of icing sugar until light and pale. Sift in plain flour, use a spatula to stir until well mixed. Add chopped macadamia nuts,  vanilla essences and salt, stir again until well mixed.

3. Chill in the fridge until slightly harden which took about 10-15 minutes.

4. Scoop 1/2 tablespoon of dough and shape it into a ball using your palm, then place on prepared baking tray. Bake it in the oven for 10-12 minutes.

6. Immediately when the cookies are out of oven, get ready a bowl of icing sugar, transfer the cookies to the bowl and roll against the sugar powder. Take out and put in a wire rack and cool completely. Once the balls are completely cooled, roll against the icing sugar again. Keep the cooled cookies in an air tight container.


Yields: About 70 balls

I am submitting this post to Best Recipes for Every one Jan & Feb Event: My Homemade Cookies Hosted by Fion of XuanHom’s Mom & Co-Hosted by Victoria Bakes.



I am also submitting this post to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.

This post is also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

巧克力榛果醬芝士蛋糕 Nutella cheeseecake

转眼又是一年，又到生日了，懒得烘蛋糕，所以就简简单单做了个芝士蛋糕为自己庆祝生日。新年就快到了，想赶紧将冰箱里的食材清一清，将冰箱里的奶油芝士，巧克力榛果醬还有植物性鲜奶油凑合一下，简单的巧克力榛果醬芝士蛋糕就完成了，除了金莎朱古力和Lotte乐天TOPPO苦味巧克力饼干棒之外，其他的材料都是家里现有的食材，做了这蛋糕就清冰箱里的好几样东西，真是开心，要不然老公看到冰箱还是这么满一定会罗嗦个不停。


蛋糕在生日前一天就完成了，到了生日那天晚上才切，围边的巧克力饼干棒吃起来已经软软了，所以巧克力饼干棒不要太早围上哦！我在蛋糕里加入了一些鱼胶粉，虽然可以定型，不过由于用量很少，放置在室温太久就会开始软化，相比起之前那些芝士蛋糕，这蛋糕显得比较软，可是我却比较喜欢现在这个的口感。


今年的生日愿望依旧一样，希望家人平安健康，快快乐乐！

祝我生日快乐♥！

巧克力榛果醬芝士蛋糕 + 冷可可饮料是今天的下午茶

巧克力榛果醬芝士蛋糕

材料：
底层：
消化饼干 150克（压碎）
牛油 65克（溶化）

奶油芝士馅：
奶油芝士 250克（室温）
巧克力榛果醬 250克
植物性鲜奶油 250毫升（打发）
可可粉 2 汤匙
鱼胶粉 1汤匙

装饰：
金莎朱古力 6粒
Royce' Pure Chocolate 六片
Lotte乐天TOPPO苦味巧克力饼干棒 2盒

做法：
1. 在一个大碗里，将饼干碎和溶化的牛油混合均匀，紧压在6寸脱底圆模里，放入冰箱冷藏备用。

2. 将2汤匙的清水和1汤匙的鱼胶粉混合，放入微波炉加热直到完全溶化为止（或者可以用隔水加热）。将鱼胶液放置一旁让其冷却。

3. 在一个大碗里，将奶油芝士搅拌至软滑，加入溶化的鱼胶液搅拌均匀，然后将巧克力榛果醬和可可粉加入奶油芝士馅里，搅拌均匀。最后将打发的鲜奶油轻轻拌入奶油芝士馅里。

4. 从冰箱取出模型，将奶油芝士馅倒入模里，放入冰箱冷藏大约4至5小时或至凝固。

5.  将模型取出然后脱模，把蛋糕放在盘中，用Lotte乐天TOPPO苦味巧克力饼干棒围边，然后以丝带固定好，再将金莎朱古力和Royce' Pure Chocolate装饰蛋糕表面即成享用。

Nutella cheeseecake

Ingredients:
Base:
150 g digestive biscuits (crushed)
65 g butter (melted)

Cream cheese filling:
250 g cream cheese (room temperature)
250 g Nutella
250 ml non-dairy whipping cream (whipped)
2 tbsp cocoa powder
1 tbsp gelatin

To decorate:
6 pieces Ferrero Rocher
6 pieces Royce' Pure Chocolate
2 boxes Lotte Bitter Toppo Bitter Chocolate Filled Pretzel Sticks

Methods:
1. In a large bowl, combine the crushed digestive biscuits and melted butter, mix well. Then press the crumbs mixture firmly into the base of a 6" cake pan (with removable base), put the cake pan in the refrigerator for later use.

2. In a small bowl, mix gelatin with 2 tbsp of water, stir until well combine. Warm it up in microwave oven until the gelatin is fully dissolved (alternatively you can double boil the mixture until the gelatin is fully dissolved). Set aside the mixture and allow it to cool completely.

3. In a mixing bowl, beat the cream cheese until smooth. Then add gelatin mixture, mix well.  Next, add in the Nutella and cocoa powder, mix till well combined. Lastly, gently fold the whipped cream into the cream cheese mixture.

4. Remove the prepared cake pan from refrigerator, then pour the cream cheese mixture on the cake pan. Refrigerate for about 4-5 hours or until set.

5. Remove the cake pan from refrigerator, unmold and transfer to a plate, stick the Lotte Bitter Toppo Dark Chocolate Filled Pretzel Sticks on the sides, then secure with a decorative ribbon. Decorate with Ferrero Rocher and Royce Pure Chocolate on top and the cake is ready to serve.

This post is linked to the event Little Thumbs Up (Feb 2015 Event: Cocoa) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Grace of Life can be Simple.

虾米辣椒饼干 Spicy Dried Shrimp Sambal Cookies | Hae Bee Hiam Cookies

平时吃的饼干都是甜味的，偶然从Kenneth那里看到一款很特别的咸味饼干，虾米辣椒饼干。虾米辣椒是我的最爱，向来都有自己准备的习惯，虽然准备功夫多而且炒的时间也长，不过我还是喜欢自己炒，因为可以随意调整辣度和咸度。为了这次的饼干炒了一大锅的虾米辣椒，一半份量拿来做饼干，另一些就拿来炒米粉和肠粉。


这虾米辣椒饼干吃起来香香辣辣的，很特别，让人吃了一块接一块，停不了口。如果吃腻了平时那些甜甜的饼干，或许你可以尝试做这款香辣的咸味饼干，为家人和拜访的客人们带来一点惊喜。

由于我的虾米辣椒不是太辣，所以饼干吃起来也不会太辣，

所以有一批饼干我额外加入干辣椒碎以增添辣味。

刚烤好的饼干吃起来脆脆的，放凉后就变得酥酥的，
两者比较起来我较爱吃脆脆的口感。

虾米辣椒饼干

(食谱参考Guai Shu Shu，做少许更改)

材料：
牛油 250克（放在室温至软化）
面粉 2杯
玉米粉 1/2杯
鸡蛋 2粒
虾米辣椒 1杯（市售或自制，食谱请参考这里和这里）
鸡精块 1汤匙
白胡椒粉 1茶匙
酱油 1/2汤匙
蛋黄 2个（搽面）
保鲜膜 适量

做法：
1.在烤盘上铺上烘焙纸，将烤箱预热至180℃。

2. 将牛油打至变浅黄松发，然后再把鸡蛋逐粒加入，打至均匀。筛入玉米粉、面粉和白胡椒粉，用搅拌机以低速搅拌至均匀。

3. 加入酱油，鸡精块和虾米辣椒，用搅拌器搅拌至均匀。将面团分成数份，比方说每个面团200克，然后以保鲜膜包成四方形长条，扭紧两端。

4. 将面团放入冰箱让其冷冻至变硬，大约需要15分钟的时间。当面团变硬后将其取出，用刀切片状。将蛋黄与2汤匙牛奶混合，然后搽于饼干表面。

5. 放入预热的烤箱烤12-15分钟，或至饼干开始变成金黄色。烤好后让饼干完全冷却，然后将饼干储存在密封的容器中。


份量：78片




Spicy Dried Shrimp Sambal Cookies | Hae Bee Hiam Cookies

(Recipe adapted from Guai Shu Shu, with some minor adjustments)

Ingredients:
250 g butter (soften at room temperature)
2 cups plain flour
1/2 cup corn starch
2 eggs
1 cup dried shrimp sambal (store bought or homemade, kindly refer here and here for recipe)
1 tbsp chicken stock cube
1 tsp white pepper
1/2 tbsp soy sauce
2 egg yolks for egg washing
Some cling wrap

Methods:
1. Line the baking trays with parchment/baking paper and preheat the oven to 180°C.

2. Cream the butter until light and pale. Add in one egg at a time, beat until well mixed. Sift in the corn starch, plain flour and white pepper. Use the mixer to mix at slow speed until well combined.

3. Add soy sauce, chicken stock cube and dried shrimp sambal. Use the mixer to mix again until well combined. Transfer out and divide the dough equally,  about 100 gram per dough. Put one portion of the dough on the clingy wrap and roll it into a rectangular shape. Tighten both ends.

4. Put the dough in the freezer and let it harden. It will require about 15 minutes. When hardened, use a knife to cut into smaller pieces. Egg wash the cookie if preferred. For egg washing, crack 2 eggs and mix the egg yolks with 2 tablespoons of milk.

5. Bake in the preheated oven for 12-15 minutes or when it started to turn golden brown. When done, let the cookies cool completely and store them in air-tight container.


Yields: 78 pieces

I am submitting this post to Best Recipes for Every one Jan & Feb Event: My Homemade Cookies Hosted by Fion of XuanHom’s Mom & Co-Hosted by Victoria Bakes.



I am also submitting this post to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.

This post is also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Mee Suah #2 - 麻油姜煎面线 Fried Mee Suah with Sesame Oil and Ginger

还记得坐月子的那段日子常常翻坐月子的食谱书，里面有好几样菜都是我很想吃的，不过由于我是剖腹产子，有些食物如鸡蛋之类的都不能这么快吃，所以很多想吃的坐月餐都没吃到。这麻油姜煎面线是我当时最想要吃的食物之一，将面线加入蛋液里一起煎，加了姜丝和九层塔，而且用了鱼露来调味，吃起来咸咸香香的。我参考了食谱，然后将份量减少，一束面线加两粒鸡蛋，煎起来刚刚好，下午茶时当点心吃也不错。

麻油姜煎面线

(食谱参考好月子做月大全，pg. 124，做少许更改)

材料：
鸡蛋 2粒
寿桃牌面线 1束
九层塔 10叶（切丝）
老姜 2寸（切丝）
麻油 3汤匙

调味料：
鱼露 1茶匙
胡椒粉 1/8茶匙

做法：
1. 在一个碗里加入鸡蛋，九层塔和调味料，搅拌至均匀。煮滚一锅水，放入面线烫30秒，捞起沥干，直接放入蛋液里。

2. 以中火烧热锅，然后加入麻油和老姜，调至中小火，将姜丝炸至香脆及呈褐色。

3. 倒入面线蛋液，煎至蛋定型，然后翻去另一面，调至中火煎至金黄色即可。将面线煎切成块状，乘热享用！


份量：1人份




Fried Mee Suah with Sesame Oil and Ginger

(Recipe adapted from Confinement Cookbook, pg. 124, with some adjustments)

Ingredients:
2 eggs
1 small bunch of Sau Tao Brand Amoy Flour Vermicelli / Mee Suah
10 basil leaves, julienned
2 inches ginger, julienned
3 tbsp sesame oil

Seasoning:
1 tsp fish sauce
1/8 tsp white pepper

Methods:
1. In a bowl, mix egg, basil leaves and seasoning, stir until mix well. Bring a pot of water to boil, blanch the Mee Suah for 30 seconds. Drain and put it into the egg mixture.

2. Heat a pan over medium heat. Add sesame oil and ginger, then turn to medium low heat, fry until crisp and brown.

3. Pour in the Mee Suah egg mixture, fry until the omelette is set, flip over to the other side and fry till golden brown over medium heat. Dish up and slice, serve immediately!


Servings: 1

This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.

Mee Suah #1 - 麻油腰花面线 Mee Suah With Pork Kidney

曾经多次想要煮麻油腰花，可却有点怕处理内脏，所以每次都不了了之。可是真的有段时间没吃麻油腰花了，还有点想念那个味道，这次终于提起勇气了，托家婆帮我从巴刹买了副猪腰回来。坐月子时的糯米酒还有几瓶，平时都没有什么机会会用到，不过这次煮麻油腰花这些糯米酒就能派上用场了。一开始时有点担心不会处理猪腰，又怕煮得过熟不好吃，上网参考了阿基师和詹姆士的做法后就安心多了，试煮了两次结果都还不错。


自坐完月子后我就没机会再吃麻油腰花面线了，现在来碗麻油腰花面线真的感觉好满足！吃着面线突然又想起坐月子的那段日子，每天除了吃和睡，其他什么事都不必我做，真的是人生中最空闲的日子。时光流逝得真快，那时还抱在怀里的小宝贝转眼就长大了，现在老是怦怦跳跳的，学唱歌学跳舞，爱玩得不得了！小宝贝和妈咪我一样爱吃面，面线也是她爱吃的面食之一，不过这煮法暂时就不适合她，惟有待她长大些才煮给她吃。

麻油腰花面线

材料：
猪腰 1个
寿桃牌面线 2束
小白菜 1棵
姜 10片（切丝）
枸杞 1汤匙（用水浸泡一下，沥干）
热水 1 1/2杯
植物油 1汤匙

调味料：
酱油 2汤匙
糯米酒 2汤匙
黑麻油 3汤匙

做法：
1. 把猪腰对半切开，然后切除白色筋膜，洗净后把猪腰放入清水里浸泡2-3小时，间中必须换水数次，放入冰箱冷藏直到要煮时才取出。

2. 煮滚一锅水，加入数滴油和一小撮盐，放入小白菜烫熟，捞起沥干。接着将面线放入锅里煮至自己喜欢的软度，然后捞起，将面线和小白菜放入碗里。

3. 把猪腰表面切花刀，然后切成厚片状，放入一个碗里，加入热水浸泡，让猪腰慢慢熟成，要用前将浸泡的水倒掉。

4. 以中火烧热平底锅，加入植物油，放入姜丝煎至香脆及呈褐色。调至大火，把调味料和猪腰放入，快速拌炒，然后加入1 1/2杯的热水，煮至汤滚起后加入枸杞即可熄火。把汤淋在面线上，淋上数滴黑麻油即可乘热食用。


份量：1人份

Mee Suah With Pork Kidney 

Ingredients:
1 pork kidney
2 small bunches Sau Tao Brand Amoy Flour Vermicelli / Mee Suah
1 head Bok Choy
10 slices ginger, julienned
1 tbsp Wolfberries, soaked in water till soften, then drained
1 1/2 cup hot water
1 tbsp vegetable oil

Seasoning:
2 tbsp soy sauce
2 tbsp glutinous rice wine
3 tbsp black sesame oil

Methods:
1. Halve the kidney and remove the veins. then wash until clean. Soak the pork kidney in clean water for 2-3 hours and change the water regularly. Keep in the refrigerator until ready to use.

2. Bring a small pot of water to boil, add few drops of oil and a pinch of salt, blanch the Bok Choy, drain and set aside. Using the same pot of water, blanch the Mee Suah till soften to your liking, then drain. Transfer the Mee Suah and Bok Choy to a serving bowl.

3. Score the kidney on the skin side in criss cross pattern, then cut into thick slices. Place the pork kidney in a bowl, pour some hot water over the pork kidney and let them sit in the hot water until ready to use. Discard the soaking liquid before use.

4. Heat a pan over medium heat. Add vegetable oil and ginger, fry until crisp and brown. Turn to high heat, add seasoning and pork kidney, quickly stir fry. Add 1 1/2 cups hot water, then bring to a boil. Turn off the heat and add wolfberries. Pour the soup over the mee suah. Drizzle with a few drops of dark sesame oil. Serve immediately.

Servings: 1

This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.

Tapioca Noodles #2 - 炒薯粉根/茨粉根 II Fried Tapioca Noodles II

托妈妈买的薯粉根昨日只炒了半份，还剩的另一份我就参考食谱书用了不同做法来炒，试了湿版的炒薯粉根，这次就来个干炒的。这版本的炒薯粉根依然是有加入虾米，所以吃起来也是咸咸香香的，不过更特别的是加入蒜苗一起炒，令整盘薯粉根的颜色看起来更漂亮。家里刚买了不少新鲜的虾，所以就豪爽一点用了大虾来炒，嘻嘻，用了新鲜的虾果然不同，特别好吃而且非常弹牙哦！

我习惯吃炒薯粉根时一定要配指天椒，
如果少了的话就好像不对味，
所以一小碟子的指天椒是少不了的。

炒薯粉根/茨粉根
(食谱参考最好吃的面，pg.79，做少许更改)

材料：
薯粉根/茨粉根 250克（炒之前用清水冲洗沥干）
鸡蛋 1粒（大散）
大虾 4只（去壳去肠泥）
猪肉 50克（切片）
虾米 1汤匙（用水冲洗，沥干）
蒜茸 1汤匙
蒜苗  1棵（斜切段)
食油 2汤匙

调味料：
酱油 1/2汤匙
黑酱油 1/2汤匙
胡椒粉少许
清水 1/3杯

做法：
1. 以中高火烧热平底锅，放入油烧热，加入虾米爆香，然后捞出。倒入蛋液，炒至半熟，加入蒜茸炒香。接着加入猪肉，虾和蒜苗拌炒大约1分钟。

2. 把薯粉根和调味料加入，转至大火炒2-3分钟。加入虾米，拌炒至均匀即可熄火。将薯粉根盛碟，乘热享用。


份量：1至2人份




Fried Tapioca Noodles
(Recipe adapted from Tasty Noodles, pg.79, with some adjustments)

Ingredients:
250 g tapioca noodles, rinsed with water and drained before use
1 egg, beaten
4 large prawns, shelled and deveined
50 g pork, sliced
1 tbsp dried shrimp, rinsed and drained
1 tbsp minced garlic
1 leek, sliced diagonally
2 tbsp cooking oil

Seasoning:
1/2 tbsp soy sauce
1/2 tbsp dark soy sauce
Dash of pepper
1/3 cup water

Methods:
1.  Heat cooking oil in a pan over medium high heat. Add dried shrimp and saute till fragrant, dish out. Pour in the beaten egg, fry till almost cooked. Then add minced garlic and saute till fragrant. Add pork slices, prawns and leek, stir fry for about 1 minute.

2. Add tapioca noodles and seasoning. Turn to high heat, stir fry for 2-3 minutes. Add dried shrimp, stir to mix well, then turn off the heat. Transfer to serving plate and serve immediately.

Serving: 1-2

This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.