Friday 21 September 2012

“电饭煲”鸡饭 (Claypot Chicken Rice with Rice Cooker)

以电饭煲取代砂煲, 用"一锅熟"的方法煮了这鸡饭. 它是我忙碌时的最佳选择.
简单, 快捷, 省时兼美味, 让我找不到不爱它的理由^o^

材料:
A) 鸡腿肉/鸡胸肉 –400g (切小块)
B) 香菇 - 4 5(泡软, 切条状)
C) 咸鱼 - 少许
D) 腊肠 - 2 (切片)
E) 米 - 2 杯半
F) 姜 - 70g  

腌料:                                                                                                                                   
A) 蚝油 - 1.5 汤匙
B) 生抽 - 1 汤匙                                                       
C) 蔴油 - 1 汤匙
D) 胡椒粉少许

调味料:
A) 蚝油 - 1 汤匙
C) 老抽 - 1 汤匙
D) 盐 - 适量
E) 胡椒粉 - 少许

步骤:
1)  洗净鸡肉, 用腌料腌至少一个小时以上 (腌越久越入味)
2)  煎香咸鱼和腊肠, 待用.
3)  米洗净加水之后 (跟平时煮饭的水量差不多), 把腌好的鸡肉香菇, 咸鱼,  腊肠和姜一起倒饭锅内
4)  加入所有的调味料, 搅拌匀允
5)  饭煲开电, 按下煮饭键
5)  煮熟后, 开盖轻轻搅拌, 然后再继续在饭锅内焖1015分钟, 让饭更美味

小小提示:
咸鱼和腊肠提煎一煎除了较香外, 还能去除咸鱼的腥味, 同时也可把腊肠里多余的油脂给煎出来, 那么就可减少饭的油腻度了. 若你用的是全瘦的腊肠而又想在最简易的状况下完成这道菜, 那这个步骤可有可无 J


Ingredients

Ingredients:
A) Chicken tight / breast meat - 400g (cut into small pieces)
B) Mushroom  – 4 to 5 pcs (rinsed and soaked in hot water , cut into strips)
C) A small pieces of Salted Fish
D) 2 Chinese sausage (soaked in hot water before removing wax, cut into slices)
E) White rice – 2.5 cups
F) Ginger - 70g

Marinade:
A) Oyster source - 1.5 tablespoons 
B) Dark soy source - 1 tablespoon
C) Sesame oil - 1 tablespoon
D) A little bit of Pepper

Seasonings:
A) Oyster source - 1 tablespoon  
C) Dark soy source – 1 tablespoon  
D) Salt to taste
E) A little bit of Pepper

Method:
1)  Rinse the chicken, marinate for at least 1 hour.
2)  Saute the salted fish and Chinese sausage until fragrant. Set aside.
2)  Rinse the rice, add water (as per usual), marinated chicken, mushroom, salted fish, Chinese sausage and ginger into the rice cooker pot, mix well.
4)  Add all the seasonings
5)  On the power of the rice cooker
6)  After cooked, stir well and simmer for the another 10 to 15 minutes before serving.

Monday 17 September 2012

蒸巧克力蛋糕 (Steamed Chocolate Cake)

作天出炉的免烤巧克力蛋糕. 为了避免热气找上门, 这次我就把巧克力酱给省略了.
但巧克力酱的材料与做法还是可从以下食谱找得到^^

材料(A):
I)        牛油 – 180g
II)      – 180g
III)     淡奶 – 200g

材料(B):
I)        鸡蛋– 2

材料(C):
I)        自发面粉 – 100g
II)      可可粉 – 50g
III)    苏打粉 – ½茶匙

步骤:
1)      将牛油, 糖和淡奶放入锅内, 用隔水方法煮至溶化.  熄火备用.
2)      (1)稍凉后, 将打好的蛋汁倒入, 搅拌匀允.
3)      将过筛的面粉, 可可粉和苏打粉放入大盆里, (2)倒入, 搅拌匀允.
4)      烤盘涂上一层牛油, 倒入面糊.
5)      待蒸锅里的水煮滚后, 放入蒸锅以中火蒸45分钟即可.

巧克力酱材料:
I )    炼奶 – 200g
II)      粟米油 – 2 汤匙
III)    可可粉 – 20g
IV)   少许

巧克力酱做法:
1)      将炼奶, 油和可可粉搅拌匀允, 用隔水方法煮至稍微浓稠. 
2)      熄火, 加少许盐, 拌匀 .
3)      待巧克力酱稍冷后, 铺在蛋糕上既可.


Ingredients (A):
I)        Butter – 180g
II)      Sugar – 180g
III)    Evaporated milk – 200g

Ingredients (B):
I)        2 Eggs (lightly beaten)

Ingredients (C):
I)        Self Raising Flour – 100g
II)      Unsweetened Cocoa Powder – 50g
III)    Baking Soda – ½ teaspoon

 Method:
1)      Melt the butter, sugar and evaporated milk with using double boil method. Turn off the fire after the sugar is dissolved and leave to cool.
2)      Add the beaten egg in (1), stir and mix thoroughly.
3)      Sift the flour, cocoa powder and baking soda into a large mixing bowl.
4)      Pour the (2) into the mixing bowl, stir till well mix.
5)      Grease the cake pan, pour in the batter and steam over medium heat for 45 minutes (the water in a steamer must come to a boil first).

Ingredients for Chocolate Topping:
I)        Condense Milk – 200g
II)      Corn Oil – 2 tablespoons
III)    Unsweetened Cocoa Powder – 20g
IV)   A dash of salt

Method for Chocolate Topping:
1)      Double boil the milk, cocoa powder and corn oil, stir over the low heat till melted and thicken.
2)      Turn off the fire, add salt and mix well.
        3)    Spread on the cake once the chocolate topping is cooled.