蒸豆腐豬肉雞蛋 Steamed tofu, pork and eggs

材料:

豆腐150克
免治豬肉70克
雞蛋4隻
芫茜20克

免治豬肉調味:

雞粉1茶匙
醬油1茶匙
麻油1湯匙
胡椒粉1茶匙

雞蛋調味:

雞粉1茶匙

做法:

1. 將一隻碟放在豆腐上面加壓約30分鐘, 擠出水份, 然後用薯茸棒將豆腐搗爛至泥狀, 待用
2. 免治豬肉下調味拌匀, 待用
3. 雞蛋加入調味一起拂匀, 待用
4. 芫茜切碎, 待用
5. 將豆腐、免治豬肉、雞蛋及芫茜拌匀, 然後放上深碟
6. 用大火隔水蒸約10分鐘即成

Ingredients:

150 gram Tofu
70 gram Minced pork
4 pcs Eggs
20 gram Chinese parsley

Seasoning for minced pork:

1 teaspoon Chicken powder
1 teaspoon Soy sauce
1 tablespoon Sesame oil
1 teaspoon Ground white pepper

Seasoning for eggs:

1 teaspoon Chicken powder

Method:

1. Place a plate on top of tofu for 30 minutes in order to press out its water. Then use a potato smash to smash the tofu.
2. Seasoning the minced pork. Set aside.
3. Whisk the eggs with seasoning. Set aside.
4. Chopped the Chinese parsley finely. Set aside.
5. Mix tofu, minced pork, eggs and Chinese parsley well and place it in a deep plate.
6. Steam over high heat for about 10 minutes until done.

將豆腐壓出水 Press out water from tofu

薯茸棒 Potato Smash

未蒸前 Before steam

蒸好後 After steamed

滑蛋蝦仁 Scrambled Eggs with Shrimps

這是我家常吃的一道菜, 最少每個月煮兩次. 這道菜通常是最快吃清光的!! :-D
This is one of our favourite dish in my family.  I cook it often, usually twice a month at least. This dish always finish quickly!! :-D


材料:

海中蝦1磅
雞蛋4隻
韮黃20克

調味:

胡椒粉1茶匙
雞粉1茶匙

做法:

1. 剝去蝦殼, 挑去腸, 用2茶匙鹽及1湯匙生粉洗淨, 瀝水, 抹乾後加入胡椒粉醃, 冷藏30分鐘
2. 雞蛋拂匀, 加入雞粉調味拌匀, 待用
3. 韮黃洗淨後切段
4. 燒熱1湯匙油, 放入蝦仁炒至轉色
5. 傾入蛋液, 煮至半凝固時加入韮黃, 快手炒匀即成

Ingredients:

1 lb Shrimps
4 pcs Eggs
20 gram Leek sprouts

Seasoning:

1 teaspoon Ground white pepper
1 teaspoon Chicken powder

Method:

1. Off the shell and devein shrimps. Rinse with 2 teaspoon salt and 1 tablespoon corn starch. Drain and dry it. Then add ground white pepper to marinate. Keep in refrigerator for 30 minutes.
2. Whisk eggs. Add chicken powder and stir well. Set aside.
3. Rinse and slice leek sprouts.
4. Heat 1 tablespoon oil in a non-sticky pan, stir fry shrimps until it turns colour.
5. Pour in whisked egg and cook until the egg is half-set. Add leek sprouts and stir fry quickly. Serve.

蒜香粟米仔四季豆 Stir-fried Baby Corns & Peas with Garlic

材料:

蒜蓉2湯匙
粟米仔100克
四季豆150克
紅蘿蔔片適量

調味:

鷄粉1茶匙

做法:

1. 粟米仔及四季豆洗淨後切半
2. 紅蘿蔔切片 ( 可用模切成花狀)
3. 燒熱適量油, 將四季豆、粟米仔、紅蘿蔔及蒜蓉落易潔鑊炒
4. 加鷄粉, 炒至有豆香味即成


Ingredients:

2 tablespoon Minced garlic
100 gram Baby corns
150 gram Peas
Carrot slices

Seasoning:

1 teaspoon Chicken powder

Method:

1. Wash and cut the baby corns and peas in half
2. Slice carrot (use flower shape cutting mold if needed)
3. Heat some oil, stir fry peas, baby corns, carrot and minced garlic in a non-sticky wok
4. Add chicken powder, stir fry until the peas fragrant

切花模 Cutting molds

檸汁雞翼 Chicken Wings in Lemon Sauce

材料:

雞翼12隻
檸檬1個
白糖3茶匙
水70亳升

醃料:

醬油2茶匙
雞粉1茶匙
胡椒粉少許

做法:

1. 洗淨雞翼後, 用毛巾索乾, 放大碗內, 加入醃料拌匀醃30分鐘, 待用
2. 用刮皮器刮檸檬皮, 備用
3. 檸檬榨汁, 加入白糖及水, 混合, 待用 - (A)
4. 燒熱易潔鑊, 放入雞翼用中火煎至微黃
5. 加 (A) 落鑊, 浸過雞翼, 焗10分鐘至汁稠
6. 雞翼熟透後盛碟, 撒上檸檬皮作裝飾即可


Ingredients:

12 pcs Chicken wing
1 pc Lemon
3 teaspoon White sugar
70 ml Water

Marinade:

2 teaspoon Soy sauce
1 teaspoon Chicken powder
Ground white pepper


Method:

1. Clean then dry the chicken wings with kitchen towel. Then add marinade to it. Mix well and leave for 30 minutes. Set aside.
2. Zest the lemon then juice it. Add sugar and water to make a mixture. Set aside - (A)
3. Heat the non-sticky pan, add chicken wings and fry over medium heat until they turn lightly golden.
4. Add (A) into the pan, let it covers the chicken wings, then cook it for 10 minutes until the juice is thicken.
5. Place the cooked chicken wings on plate, sprinkle the lemon zest on top then serve.

 刮皮器 Zest peeler

北海道牛奶雜苺布丁 Hokkaido Milk Pudding with Fresh Berries

材料:

北海道牛奶1公升
白砂糖8湯匙
漁膠粉2湯匙
士多啤梨適量
紅苺適量
藍苺適量
黑苺適量

做法:

1. 先將白砂糖和漁膠粉拌匀 - (A)
2. 用細火煮牛奶和(A), 不停攪拌直至A完全溶合
3. 然後倒模, 放於雪櫃雪至凝固
4. 布丁凝固後, 將士多啤梨、紅苺、藍苺和黑苺放上上面, 即成

Ingredients:

1 Litre Hokkaido milk
8 tablespoon White sugar
2 tablespoon Pure gelatine powder
Strawberries
Rasberries
Blueberries
Blackberries

Method:

1. Mix the white sugar and the pure gelatine powder in advance -(A)
2. Use small heat to boil the milk and (A), make sure (A) is fully melted
3. Pour the milk mixture into mold, freeze it in refrigerator
4. Put strawberries, rasberries, blueberries and blackberries on the top of the milk pudding

韓國泡菜炒飯 Korean Kimchi Fried Rice

材料:

冷飯2碗
泡菜1碗切細片
泡菜汁3湯匙
韓國辣椒醬1茶匙
紫菜絲適量
白芝麻適量
麻油適量

做法:

1. 先將韓國辣椒醬跟泡菜汁混合好, 備用.
2. 燒熱易潔鑊, 放泡菜和泡菜汁一起煮熱約3分鐘.
3. 加冷飯、麻油後去炒熱炒匀, 熄火.
4. 最後將紫菜絲、白芝麻加上炒飯面, 即成.

Ingredients:

2 bowls Cooked rice
1 bowl Bite sized Kimchi
3 tablespoon Kimchi juice
1 teaspoon Korean hot pepper paste
Shredded laver
White sesame seeds
Sesame oil

Method:

1. Mix the kimchi juice and Korean hot pepper paste.
2. On a heated non-sticky pan, put chopped kimchi and kimchi juice to cook about 3 minutes.
3. Put cooked rice and add sesame oil into the pan and stir it.
4. Transfer it to a plate. Sprinkle shredded laver and sesame seeds on top as garnish.

韓國泡菜 Mak kimchi

韓國辣椒醬 Korean hot pepper paste

日本宇治綠茶曲奇 Japanese Green Tea Cookies

今朝經過"新生糕美", 竟然發現有日本宇治綠茶曲奇賣!! 於是即刻買了盒試試味道如何:

你睇.. 單看包裝就好吸引!

一盒曲奇共12枚, 每片都有獨立包裝, 十分骨子!

一打開錫紙包裝, 就聞到一陣好香的綠茶清香, 每片曲奇都好新鮮鬆脆!!

加埋杯綠茶一齊歎.. 咁就為之 very good 嘞!!