My Bento # 2 - Shrimp, Cucumber and Red Onion Bento

Serve 1

Ingredients:

50 gram Chinese Rice-flour Noodles
80 gram Cooked Shrimps
1/3 Cucumber
1/4 Red Onion
1/4 Small Red Chilli Pepper
2 Tablespoon Peanuts
Chinese Parsely for garnish

Dressing:

1 Tablespoon Fish Sauce
1 Tablespoon Lemon Juice
1/2 Tablespoon Oil
1 Teaspoon Sugar
1 Teaspoon Minced Garlic
1 Diced Small Red Chilli

Method:

1. Cook the Chinese Rice-flour noodles in a pot of boiling water for 3 minutes, then drain and set aside.
2. Julienne the cucumber. Set aside.
3. Slice the red onion. Stir fry with a pinch of salt for 1 minutes. Set aside.
4. Roughly chop the peanuts. Set aside.
5. Slice the red chilli pepper. Stir fry then mix it with the noodles.
6. When all the ingredients are cooled, put the noodles in the bento box first, then put the shrimps, cucumber and red onion on top of it. Then, sprinkle the peanuts. Garnish with Chinese parsely.
7. Combine all the dressing ingredients. Put it in a small bottle and add it into the bento evenly then serve.

Chinese Rice-flour Noodles

French Toast 法式多士

Serve 1

Ingredients:

1 slice Bread
7 gram Butter
30 gram Honey

Egg Mixture:

1 Egg
3 Tablespoon Shredded Parmesan Cheese
1 Tablespoon Milk
Dash of Salt & Pepper

Method:

1. Combine egg misture in a small retangular tray. Then soak the bread (both front & back sides) in it.
2. Heat butter in a frying pan over medium heat. Toast and cook until browned on both sides.
3. Cut the toast into bite sized pieces then add honey on top. Serve.

材料:

麵包1片
牛油7克
蜜糖30克

蛋汁:

雞蛋1隻
Parmesan芝士碎3湯匙
牛奶1湯匙
鹽、胡椒粉少許

做法:

1. 將蛋汁混合好並放在一個細長方型盤, 然後將麵包兩面沾上蛋汁.
2. 開中火落牛油煎麵包至兩面金黃.
3. 將煎好的多士切成細塊, 淋上蜜糖, 即成.

Shredded Parmesan Cheese 芝士碎

Stir fried Chicken with Chive Flowers 炒韭菜花雞球

Serve 4 persons

Ingredients:

2 pcs Big boneless Chicken Thigh
750 gram Chive Flowers
2 pcs Small Red Chilli Peppers

Marinade:

2 tablespoom Soy Sauce
2 tablespoon Mirin
2 tablespoon Sake

Thickening:

1 teaspoon Corn Starch
1 tablespoon Water

Method:

1. Wash the chicken then dry it. Cut it into bite sized pieces and marinade for 20 minutes. Set aside.
2. Wash the chive flowers then trim-off its head. Then cut into 1" long pieces.
3. Slice the red chilli peppers.
4. Heat the wok, stir fry the chicken (with marinade juice) until 90% fully cooked. Add the chive flowers and red chilli peppers and keep stir frying until smells the fregrance from the chive flowers. Add thickening and stir frying for 30 seconds then serve.


四人用


材料:

大無骨雞肶2隻
韭菜花750克
細紅辣椒2隻

醃料:

醬油2湯匙
味醂2湯匙
清酒2湯匙

芡汁:

粟粉1茶匙
水1湯匙

做法:

1. 雞肶洗淨後抹乾, 切丁, 然後醃20分鐘, 備用.
2. 洗淨韭菜花, 去掉花蕊, 然後切成1"長度.
3. 紅辣椒切片.
4. 燒熱穫, 炒雞丁(連醃料)至九成熟, 加韭菜花和紅辣椒炒至聞到韭菜花香味, 然後加茨汁再炒多30秒, 即成.

Chive Flowers 韭菜花

Pumpkin and Shrimps Sandwiches 南瓜蝦仁三文治

Serve: 4

Ingredients:

500 gram Pumpkin
2 lbs Fresh Shrimps
4 slices Mozzarella Cheese
8 slices Wheat Bread
2 tablespoon Mayonnaise
Butter
Salt, Ground Black & White Pepper
1 tablespoon Corn Starch

Method:

1. Shell and devein shrimps. Use 2 teaspoon of salt and 1 tablespoon of corn starch to rinse it. Drain then dry it. Then add ground white pepper to marinade. Keep in refrigerator for 30 minutes. Then pan fried it until done. Set aside.
2. Peel the pumpkin then cut into bite sized pieces.
3. Steamed the pumpkin for 10 minutes until done. Drain the liquid from the plate. Then mash it. Mix it well with Mayonnaise, a pinch of salt and ground black pepper.
4. Take 2 slices of wheat bread and apply a thin layer of butter.
5. Take 1 slice of wheat bread from 4. to apply a thick layer of pumpkin mash. Then put the cooked shrimps on top.
6. Take another slice of wheat bread from 4. and put the Mozzarella cheese on top.
7. Put 5. and 6. together then cut off the crust.
8. Cut the sandwiches into 4 parts then serve.


材料:

南瓜500克
鮮蝦2磅
Mozzarella芝士片4片
麥包8片
蛋黃醬2湯匙
牛油少許
鹽、黑&白胡椒粉適量
生粉1湯匙

做法:

1. 剝去蝦殻, 挑去腸, 用鹽2茶匙及生粉1湯匙洗淨, 瀝水, 抹乾後加入白胡椒粉醃, 冷藏30分鐘, 然後煎熟成蝦仁, 備用.
2. 南瓜去皮, 切成小塊.
3. 蒸南瓜10分鐘至熟透後, 隔水, 然後壓成茸, 加入蛋黃醬、鹽及黑胡椒粉拌勻.
4. 將兩片麥包薄塗牛油.
5. 將4. 之其中一片麥包塗上厚一點的南瓜茸, 然後鋪上蝦仁.
6. 將4. 之其中另一片麥包放上芝士片.
7. 將5. 和 6. 蓋好, 然後切掉麵包皮.
8. 將三文治切成4等份, 即成.

Stir fried Burdock Root and Carrot 和風牛蒡紅蘿蔔絲

Ingredients:

2 pcs Burdock root
3/4 pc Carrot
1 teaspoon Vinegar
Sesame seeds

Seasoning:

2 tablespoon Sake
1/2 tablespoon Sugar
1 tablespoon Soy sauce
1 tablespoon Mirin

Method:

1. Rinse the burdock root. Then use a small knife to scratch its surface, remove rootlets and dirt. Avoid using a peeler when preparing the burdock root because its outer layers are full of nutrients, fiber and flavour.
2. Julienne the burdoc root then soak into a bowl of water with vinegar in order to prevent its oxidation. Set aside for 5 minutes. Then rinse and drain.
3. Julienne the carrot as the same size as the burdock root.
4. Heat up the frying pan with 1 tablespoon of oil, stir fry the burdock root until it turns soft.
5. Add carrot into the frying pan. Add seasoning and stir fry until the liquid is almost completely reduce.
6. Transfer it to a serving plate, sprinkle some sesame seeds on top then serve.


材料:

牛蒡2條
紅蘿蔔3/4個
白醋1茶匙
芝麻少許

調味:

清酒2湯匙
糖1/2湯匙
醬油1湯匙
味醂1湯匙

做法:

1. 牛蒡洗淨後用刀鋒刮去外皮.
2. 牛蒡切絲後, 放在一碗己混有白醋的清水中浸泡約5分鐘, 以防止氧化變色. 然後稍微沖洗後瀝乾.
3. 紅蘿蔔跟牛蒡一樣切絲.
4. 在炒鍋中下1湯匙食油加熱, 先炒牛蒡至軟身.
5. 加入紅蘿蔔炒, 然後下調味拌勻, 炒至水份全被吸収.
6. 盛碟並灑上芝麻. 即成.

Potato Salad in Japanese Style 日式馬鈴薯沙律

Ingredients:

1 pc Potato (Large)
1 pc Cucumber
1/4 pc Onion
Few slices of Carrot

Seasoning:

2 tablespoon Japanese Kewpie Mayonnaise
A pinch of Salt
A pinch of Black Pepper

Method:

1. Peel the potato then cut into bite size pieces. Steam it for 12 minutes until fully cooked.
2. Slice the cucumber, sprinkle a pinch of salt and mix it well. Set aside for 10 minutes. Then squeeze out the juice.
3. Shred the onion.
4. Mash the steamed potato, add cucumber, onion, carrot. Then mix well with the mayonnaise and black pepper. Serve.

材料:

馬鈴薯(大)1個
青瓜1條
洋葱 1/4個
紅蘿蔔片適量

調味:

日本蛋黃醬2湯匙
鹽少許
黑胡椒碎少許

做法:

1. 馬鈴薯去皮, 切細件, 然後隔水蒸12分鐘至熟透.
2. 青瓜切薄片, 灑少許鹽待10分鐘至出水, 然後揸亁水份.
3. 洋葱切絲.
4. 將蒸熟的馬鈴薯壓成泥, 加入青瓜、洋葱、紅蘿蔔、蛋黃醬和黑胡椒碎拌匀, 即成.

Oyakodon 日式親子丼

Oyakodon

Ingredients:

1 pc Boneless chicken thigh
1/2 pc Onion
2 pcs Egg
2 stalks of Chinese parsley
1 bowl Hot steamed rice

Stock:

40 ml Water
1 teaspoon Hondashi
1 tablespoon Soy sauce
1/2 tablespoon Sake
1/2 tablespoon Sugar
1/2 tablespoon Mirin

Method:

1. Mix the stock well in advance. Set aside.
2. Cut the chicken thigh into 1" pieces.
3. Slice the onion into quarter inch slices.
4. Cut the Chinese parsley into 1" pieces.
5. Whisk the eggs lightly. Do not over whisk, in order to keep its silky texture.
6. Pour the stock into the frying pan. Heat the pan, add the onion evenly and cook for 2 minutes until the stock is boiling.
7. Add chicken and cook until done. Then, pour 2/3 egg mixture evenly into the pan. Cover with a lid and simmer for 10 seconds.
8. Remove the lid, then pour the rest of egg mixture evenly in the pan again. Sprinkle the Chinese parsley evenly on top. Turn off the heat. Lid on and simmer for another 10 seconds.
9. Put the hot steamed rice into a bowl. Then place the chicken egg mixture on top of it. Serve.


日式親子丼

材料:

去骨雞肶1隻
洋葱半個
雞蛋2隻
芫茜2棵
熱飯1碗

汁:

水40毫升
烹大師海鮮素1茶匙
醬油1湯匙
清酒1/2湯匙
糖1/2湯匙
味醂1/2湯匙

做法:

1. 先將汁料拌勻, 待用
2. 鷄肶切1"厚
3. 洋葱切粗絲
4. 芫茜切1"長
5. 雞蛋輕拂, 不要用太大力拂
6. 將汁料倒在煎pan內. 開火後平均放下洋葱, 煮2分鐘至滾起
7. 下鷄肶煮至熟透後, 平均倒入2/3蛋液落煎pan, 加蓋焗10秒
8. 揭蓋, 將餘下之蛋液平均放落煎pan, 灑下芫茜, 熄火, 加蓋再焗10秒
9. 將熱飯盛上碗中, 然後將煎pan內的餡料舖上飯面, 即成