自家招牌豆腐 (Own Signature Beancurd)

用了三种配料来煮我小王子所喜爱的豆腐:D

入味的肉碎冬菇加上脆口的虾米,与这淡淡的豆腐配得天衣无逢.

若我叫它“肉碎冬菇虾米豆腐”, 名字好像有点长气, 老公说干脆就叫它为自家的“照牌豆腐”吧! ^o^

Ingredients:

A) Beancurd – 2 pcs (Cut into thin slices)

B) Dried Mushroom  – 1 to 2 nos (rinsed and soaked in hot water , cut into strips)

C) Minced meat - 2 tablespoons

D) Dried Shrimps - 2 tablespoons (soaked and roughly chopped/pound)

E) Salted Soya Bean - 1 tablespoon

F) Garlic paste

Marinade for minced meat:

A) Light soy source – 2 tablespoons

B) A dash of pepper

C) Corn flour - 1 teaspoon

Seasonings:

A) A dash of Salt to taste

B) A dash of Sugar to taste

C) Dark soy source - 1 to 2 tablespoons

D) Water

E) A little Corn flour (mix with some water to form cornstarch mixture)

Method:

1)  Heat some oil, slightly fried the beancurd, remove and place on a plate.

2)  Sauté the dried shrimps until golden and fragrant. Set aside.

3)  Saute the garlic paste and salted soya bean until fragrant.

4)  Add dried mushrooms and stir fry for a while

5)  Then add in the marinated mince meat, a dash of salt, sugar and dark soy source, stir fry until cooked.

6)  Add some water to simmer for a while, then put some cornstarch mixture. Remove and place on the beancurd (1).

7)  Lastly, put the fried dried shrimps on top before serving.

材料:

A) 豆腐- 2 片 (切薄片)

B) 冬菇- 1至2朵 (泡软, 切条状)

C) 肉碎- 2 汤匙 

D) 虾米- 2 汤匙 (剁幼/舂碎)

E) 豆鼓- 1 汤匙

F) 蒜茸-少许

肉碎腌料:   

A) 生抽- 2 汤匙

B) 胡椒粉- 少许

C) 粟粉- 1 茶匙

调味料:

A) 盐- 适量

B) 糖- 适量

C)老抽- 1至2汤匙

C) 水- 少许

E) 粟粉少许(混和水勾芡用)

步骤:

1)  烧热油,将豆腐片稍微煎一下,盛起铺在碟上.

2)  虾米下锅煎至金黄色,捞起待用.

3)  爆香蒜茸,加入豆鼓炒一会儿

4)  加入冬菇拌炒

5)  然后再放入腌好的肉碎, 盐,糖及老抽,翻炒至熟

6)  加入水稍微焖一会儿,苟欠后既可乘起铺在之前准备好的豆腐上

7)  最后, 放上煎好的虾米即可

 



芋頭糕 (Steamed Yam Cake)

这次做的芋头糕的味道与口感调配得刚刚好,虽然自己说好吃好像有点“老王卖瓜”,但我还是忍不住要说声“赞” ^o^

Ingredients:

Yam – 500g (peeled and cut into small cube)

Rice flour – 250g

Water – 900ml

Dried shrimps – 100g (soaked and roughly chopped / pound)

Minced meat – 120g (can be replaced by dried shrimps)

Dried mushroom – 3 to 4 pcs (soaked and dice finely)

Shallot – as much as you like (diced)

Spring onion – as much as you like (finely diced)

Five spice powder – teaspoon

Salt – to taste

Pepper – to taste

Marinade for minced meat:

Light soy source – 1 tablespoon

Sesame oil – ½ tablespoon

Corn flour – ½ tablespoon

Method:

1) Mix the rice flour with 900ml water, stir until smooth and set aside.

2) Heat some oil, sauté the shallot until golden and fragrant. Set aside.

3) With the same oil, saute the dried shrimps until golden brown. Then add in the dried mushroom and continue to stir fry for a while. Remove and set aside.

4) Add the marinated minced meat and stir fry until the meat just done.

5) Add the yam cubes, stir fry with salt and five spice powder. Then add in a little water to simmer until the water evaporated and the yam cubes start to turn soft.

6) Pour in the rice flour and water mixture, stir and mix well with the ingredients in the wok. After stir fry for a while, add in the fried shrimps, dried mushrooms and some fried shallot. Add a dash of salt and pepper, stir continuously until the mixture thickens.

7) Transfer the entire mixture into a pan/tin, steam over the high heat for about 45 to 60 mins (depend on the thickness)

8) Garnish with fried shallot and spring onion.

9) Important notes: the yam cake must be allowed to cool completely before cutting.

材料:

芋头-500g (切成小丁块)

粘米粉-250g

水-900ml

虾米-100g (剁幼)

猪肉碎-120g (不喜欢肉碎的朋友可用同等份量的蝦米取代)

冬菇-4朵 (浸軟搾乾水份,切成小丁块)

小红葱-份量随个人口味而定 (切幼)

青葱-份量随个人口味而定 (切幼)

五香粉-1茶匙

盐-适量

胡椒粉-适量

肉碎腌料:

生抽-1汤匙

蔴油-½汤匙

粟粉-½汤匙

步骤:

1)先用900ml的水与粘米粉混合,搅拌成糊状.待用

2)烧热油,将小红葱炒至呈金黄色,盛起备用

3)用剩余的油将虾米炒香至金黄色,加入冬菇拌炒.盛起备用

4)原锅加入腌好的肉碎,炒至刚熟

5)加入芋頭粒,用五香粉和盐拌炒.然后加入少许水,将芋頭粒稍微焖一会儿至水份收干(芋頭避免焖太久,尽量保持粒状,这樣做出來的芋頭糕才能吃到芋頭粒)

6)倒入粘米糊,与锅里的肉碎和芋頭粒一起拌炒一会儿,再加入之前炒好的虾米,冬菇,和少许的炸红葱.下盐与胡椒粉,翻炒至混合料变浓稠(芋頭糕的软硬将取决于混合料的浓稠度)

7)将混合料倒进容器里,以大火蒸45至60分钟左右(取决于厚度)

8)芋頭糕蒸好后,撒上炸红葱与青葱即可

9)注意事项: 芋頭糕必须完全冷却之后再切割

Mushroom Aglio Olio

平时吃多了肉, 偶而煮个无肉的健康餐也不错.

材料:

意大利面 - 1份

橄榄油

蒜茸 - 5瓣

鲜磨菇(可采用任何你所喜欢的种类与份量), 我用了大约两包的份量

红辣椒(我选择指天椒) – 随个人口味

洋香菜碎(也叫洋芫荽) – 3 至4汤匙

黑胡椒粉–少许

盐–少许

意大利干酪粉–随意

步骤:

1) 在沸腾的水里加入盐和面条,煮至刚熟即捞出

2) 烧热橄榄油,炒香蒜茸

3) 加入鲜磨菇,翻炒至磨菇的水份蒸发/收干

4) 先后加入红辣椒,面条与洋香菜碎一起翻炒匀允

5) 加入盐与黑胡椒粉

6) 撒上意大利干酪粉既可

Ingredients:

Spaghetti – 1 serving

Extra virgin olive oil

5 clove garlic, minced

Sliced fresh button mushroom & oyster mushroom – 1 pack each (feel free to use other varieties)

Red chili (I used chili padi) – sliced

Chopped parsley – 3 to 4 tablespoons

Ground black pepper  – to taste

Salt – to taste

Grated parmesan cheese

Method:

1) In a large pot of boiling water, add salt and cook the spaghetti until just done

2) Heat some olive oil, saute the garlic over moderately low heat until fragrant and turn light golden brown.

3) Add the sliced mushrooms, stir fry until the mushrooms’ liquid evaporates

4) Add the red chili, drain cooked spaghetti and toss with parsley

5) Add salt and pepper to taste

6) Sprinkle grated parmesan cheese and ready to serve