★ 雜菜煲 一 簡單做法 ★ | Vegetable Hot Pot Easy Recipe

大家好! 我今日介紹<雜菜煲>,味道很好, 蝦乾帶出蔬菜鮮味, 少少辣, 很開胃。 
Hi, I am making vegetable hot pot today.  It is a simple and healthy winter dish.

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材料:

一百五十克西蘭花, 出水

三隻冬菇, 出水,切片

五隻雲耳, 出水

幾隻蟹味菇, 出水

三棵蒜, 切段 

一尖紅椒, 切片

十片蓮藕 

一兩浸好的蝦乾

兩棵蔥, 切段

Ingredients:

150g blanched broccoli

3 shitake mushrooms, blanched and sliced

5 black fungus, blanched

Some crab flavoured mushrooms, blanched

4 leeks, chopped

1 red pepper, sliced

10 slices of lotus roots

38g rehydrated shrimps

2 spring onions, chopped

3 shallots, finely chopped

4 cloves of garlic, finely chopped

配料:

三隻切碎的紅蔥頭

四粒切碎的蒜頭

調味料:

一湯匙蠔油

一湯匙豆板醬

半茶匙砂糖

兩茶匙生粉加兩湯匙水做的生粉水

胡椒粉, 少許 

五香粉, 少許

一茶匙麻油

Condiments:

1tbsp oyster sauce

1 tbsp chilli bean sauce

1/2 tsp sugar

2 tsp corn starch with 2 tbsp water

some ground pepper

some five spice powder

1 tsp sesame oil

做法:

用一湯匙油來爆蝦乾,炒香後備用.鑊加入蒜, 蓮藕片, 再加半碗水, 搇蓋,煮一分鐘, 然後取出備用.  放一湯匙油, 再加入紅蔥頭碎, 蒜頭碎, 豆板醬, 之後加入尖紅椒, 冬菇, 雲耳, 蟹味菇, 炒香它們. 加入胡椒粉,五香粉, 半茶匙砂糖, 一湯匙蠔油調味. 再加入西蘭花和已炒過的蒜及蓮藕片, 已炒香的蝦乾, 半碗水, 搇蓋煮一分鐘. 打開蓋, 加入生粉水埋獻. 加一茶匙麻油, 炒一炒, 再放入煲仔裏. 加入半碗水, 蔥段, 然後搇蓋, 煮一分鐘便完成了.

希望你們喜歡, 請在此按下訂閱我的頻道啊, 下次見!

Summary:

Use 1 tbsp oil to stir fry the shrimps, then later them out for later use.  Add in the leeks, lotus roots, 1/2 bowl of water. Cover the pan with a lid and cook for 1 minute.  Afterwards, remove them from the pan for later use.  

Use 1 tbsp of oil to fry up the chopped shallot, garlic, chilli bean sauce.  Then add in the sliced red pepper, mushrooms.  Add some ground pepper and five spice, 1/2 tsp sugar and 1 tbsp oyster sauce.  Then add in the broccoli, leek, lotus roots, shrimps and 1/2 bowl of water.  Cover pan with a lid and cook for 1 minute.  Then add in the corn starch mixture and 1 tsp of sesame oil.  Mix well before emptying them from the pan into the clay pot.  Add 1/2 bowl of water and chopped spring onion, cover the clay pot and cook for 1 minute before serving. 

I hope you like this simple and healthy dish.  Please subscribe to my channel. Bye!

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★ 發糕 一 簡單做法 ★ | Steamed Cake Easy Recipe

今日為大家介紹<發糕>,任何時節都啱食. 發糕寓意吉祥,發財. 

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多彩發糕(六個)材料:

低筋麵粉二百克

糖八十克

發粉三茶匙

水二百毫升

兩種食物色素

玻璃模六隻

黑糖發糕(三個)材料:

低筋麵粉一百克

黑糖四十克

發粉一個半茶匙

水一百毫升

玻璃模三隻

Ingredients:

6 Colourful steam cake:

200g plain flour

80g sugar

3tsp baking powder

200ml water

Food colouring

6 glass molds

3 Brown sugar steam cake:

100g plain flour

40g brown sugar

1.5tsp baking powder

100ml water

Food colouring

3 glass molds

多彩發糕做法:

將八十克糖及一百九十五毫升水倒進盆裏, 攪拌到糖溶透。 用篩將二百克低筋麵粉篩進盆裏。 用蛋糕掃將所有麵粉粒壓溶。 將一湯匙水加入三茶匙發粉,再慢慢加入粉漿, 這樣便能引起發泡泡作用。 現在可以調配顏色:首先將一湯殼麵粉漿加入碗裏，然後加入少許紅色食用色素及四分一茶匙雲尼拿香精，攪勻。 再預備另一個碗將一湯殼粉漿和四分一茶匙斑蘭葉香精和少許綠色色素攪勻。 將玻璃模搽上食油，然後加入粉漿，九成滿便可。 將玻璃碗仔放入蒸盤大火蒸二十分鐘。 發糕待涼十分鐘動後便可脫模上碟。

黑糖發糕做法:

用九十五毫升熱水將四十克黑糖煮溶。 待涼後篩入一百克低筋麵粉。 用蛋糕掃將所有麵粉粒壓溶。將一茶匙半發粉加入五毫升水，攪勻後倒入粉漿。 將玻璃模搽上食油，然後加入粉漿，九成滿便可。將玻璃碗仔放入蒸盤大火蒸二十分鐘。  發糕待涼十分鐘動後便可脫模上碟。

Summary:

Colourful steam cake:

Dissolve 80g of sugar in 195ml of water. Sieve in 200g plain flour. Use a spatula to smoothen the cake mix.  Add 5ml of water into 3 tsp of baking powder, mix well before mixing them into the cake mix.  Take a ladle of cake mix, add in 1/4 tsp of vanilla essence and some red food colouring and mix well.  For green steam cake, add some green food colouring and 1/4 tsp of pandan essence into a ladle of cake mix, and mix well.  

Grease the glass molds before filling them up to 90% with cake mix, then place them into the wok to steam for 20 minutes using high heat.  When the cakes are cooled down, remove the cakes from the molds.

Brown sugar steam cake:

Dissolve 40g of brown sugar in 95ml of water. Sieve in 100g plain flour. Use a spatula to smoothen the cake mix.  Add 5ml of water into 1.5 tsp of baking powder, mix well before combining them into the cake mix.  Grease the glass molds before filling them up to 90% with cake mix, then place them into the wok to steam for 20 minutes using high heat.  When the cakes are cooled down, remove the cakes from the molds.

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★ 笑口棗 一 簡單做法 ★ | Sesame Balls Easy Recipe

今日我為大家介紹新年開心<笑口棗>做法,簡單易做,不妨試試.

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材料:

半磅低筋麵粉

半杯白芝麻(約八十克)

一隻雞蛋

九十克砂糖

半茶匙泡打粉

四分一茶匙梳打食粉

兩茶匙生油

兩湯匙水

適量生油用來炸笑口棗

Ingredients:

1/2 lb Plain flour

1/2 cup (80g) white sesame seeds

1 egg

90g sugar

1/2 tsp baking powder

1/4 tsp baking soda

2 tsp oil

2 tbsp water

Cooking oil for deep drying

做法:

將半磅低筋麵粉,泡打粉及梳打食粉放入篩內,一起篩. 清洗白芝麻後,用清水浸泡十五分鐘後弄乾備用,預防炸燶它. 將雞蛋放入盆發勻,放進糖打溶,再放進生油. 準備一個半湯匙水,留起半湯匙備用(視乎麵粉的濕度)將一湯匙水放進盆內攪勻,用手指感覺砂糖是否完全溶化了.將粉類放進盆內,撈勻成粉糰. 搓好了.今次用了一湯匙水.將粉糰放上盆裡用保鮮紙蓋上靜止十五分鐘.十五分鐘後,將麵糰取出,分成幾份後,搓成條狀. 切粒粒,若像大拇指一樣大.搓圓後放進芝麻堆裏.將四杯生油放進煱子裏,開火燒熱,用筷子測試油溫.如筷子邊有泡泡的話,便熄火及放入笑口棗開始炸, 一分鐘後,當笑口棗開始浮面時,再開火,用筷子攪開沉了底的笑口棗同時用筷子攪拌,令笑口棗互相碰撞令它們爆口.當笑口棗轉金黃色,開大火迫出油,再取出笑口棗. 將笑口棗放在廚房紙上.擱涼後便完成了.

Summary:

Sieve the plain flour, baking soda and baking powder together.  Wash the sesame seeds and soak them in water for 15 minutes before drained dry, to prevent them from getting burnt later.  Whisk up an egg in a bowl and add in the sugar and oil. Prepare 1.5 tbsp of water, pour 1 tbsp of water into the bowl and start mixing to dissolve the sugar. Put the powder mixture into the bowl and start mixing it to become a dough.  If the consistency is too dry, add the remaining 1/2 tbsp of water.  

Once the dough is ready, cover it with cling film and rest for 15 minutes, then divide it into small portions and roll them into strips.  Then cut them into smaller portions (size of thumb) and roll into balls.  Cover the balls with sesame seeds.

Pour 4 cups of oil into the pan and start heating it until bubbles form around a chopstick.  Turn heat off and place the sesame balls into the oil.  When they start floating onto the surface, turn the heat back on, use a pair of chopsticks to stir the sesame balls, so that they knock against each other to create cracks on their surfaces.  When they turn golden in colour, turn the heat to high before taking them out and let them rest on a piece of paper towel.  Sesame balls are ready to serve after they have cooled down. Enjoy. 

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★ 芋頭糕 一 簡單做法 ★ | Taro Cake Easy Recipe

大家好, 快到新年, 今日我介紹給大家<芋頭糕>做法:

Hello everyone, Chinese New Year is approaching, I am going to make <Taro Cake>, a popular dish served during this festive season.  It is also a popular dim sim dish:

Click to watch:

材料:

水磨沾米粉一磅

鷹粟粉四安士

一斤半芋頭 

兩條臘腸切粒

半條臘肉切粒

二兩蝦米切粒

兩粒浸發好拆了絲的瑤柱

六隻已發好的冬菇, 切粒 

六粒紅蔥頭，切碎

調味料:

一茶匙半雞粉

兩茶匙鹽

半茶匙五香粉

半茶匙胡椒粉

適量生油

八杯 (1808毫升) 水(包括浸過瑤柱和冬菇的水) 

Ingredients:

1 lb rice flour

4 oz corn flour

900g taro

2 Chinese sausages, diced

1/2 strip of Chinese cured meat, diced

37g rehydrated shrimp, diced

2 rehydrated conpoy, shredded

6 rehydrated shiitake mushroom, diced

6 shallots, chopped

Condiments:

1.5 tsp chicken powder

2 tsp salt

1/2 tsp five spiced powder

1/2 tsp ground pepper

Cooking oil

8 cups (1808ml) of water (including mushroom/conpoy water)

做法:

將芋頭批皮, 洗乾淨, 抹乾, 刨絲. 剩下芋頭中心位置用來切粒備用.  將沾米粉, 鷹粟粉, 八杯水加入大碗撈勻. 加入雞粉和鹽, 攪勻. 先將鑊燒熱, 加入兩湯匙油, 爆香紅蔥頭 ,用中火炒. 將冬菇, 蝦米,臘腸, 臘肉爆香,加入胡椒粉, 五香粉炒勻. 加入瑤柱絲, 炒二十秒後取起備用. 放一湯匙油再加入芋頭粒炒香。 炒三分鐘後加入芋頭絲, 加入臘味粒, 炒勻. 將火轉細, 加入粉漿, 炒勻。 炒的時候要從底炒上 . 用中小火炒到像糊狀, 再放入鋪了錫紙的蒸盆. 將糕面掃平, 灑上臘味 ,用手指輕輕按下. 用大火燒熱水. 水滾後放入芋頭糕. 蓋上蓋 ,等待有蒸氣出時轉中火, 蒸七十五分鐘. 用竹籤拮入糕中央: 如竹籤上的粉漿是透明的話, 芋頭糕便熟透了. 用廚房紙將汗水抺光, 但要等芋頭糕涼了切片再煎更好吃! 

Summary:

Peel, wash and dry taro. Grate taro with grater and dice up the centre of the taro. Mix rice flour, corn flour and 8 cups of water in a bowl, add in chicken powder and salt, mix well.

Heat up 2 tbsp of oil, stir fry the chopped shallots.  With medium heat, stir fry the chopped mushrooms, shrimps, sausages and cured meat, add in the ground pepper and five spice powder, and shredded conpoy.  Stir fry for 20 seconds then take out for later use.  

Add another tbsp of oil to stir fry the diced taro for 3 minutes.  Afterwards, add in the grated taro, and the diced ingredients.  Turn heat to low before pouring the flour mixture with the taro.  Mix well.  Cook until the mixture turn into paste like consistency, then pour it into a container covered with aluminium foil.  Heat up the wok with water, place container in the wok, cover with lid.  When steam comes out of the wok, turn heat to medium and steam for another 75 minutes.  To ensure the cake is cooked, use a bamboo stick to pierce through the cake, the cake on the bamboo stick should be transparent.  Leave it to cool before slicing and pan frying.  Taro cake is then ready to eat!

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★ 油角 一 簡單做法 ★ | Jau Gok Easy Recipe

今日為大家介紹炸油角。油角好像賬卜卜的荷包。 祝大家新的一年荷包脹卜卜。 喜氣洋洋!
I am making 'Jau Gok' for Chinese New Year. Wishing everyone a happy prosperous new year!

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材料:

生油四杯

粉皮:

低筋麵粉三百克

糖兩湯匙

雞蛋一隻

生油六湯匙

水五湯匙

餡料:

花生四分三杯 

芝麻三湯匙

兩湯匙椰絲

半杯糖

Ingredients:

4 cups of cooking oil

Pastry:

300g plain flour

2 tbsp sugar

1 egg

6 tbsp oil

5 tbsp water

Filling:

3/4 cup of peanuts

3 tbsp sesame seeds

2 tbsp coconut shaving

1/2 cup of sugar

做法:

將花生炒香去皮拍碎,撈入芝麻,糖,椰絲備用。

將蛋,糖,油,水發勻,把糖打溶。再篩入粉,搓成粉團 (不能搓太久,否則會起筋)。將粉團放進膠袋,靜止三十分鐘。

在桌子上灑上麵粉,將粉團用木棍轆平像餃子皮般薄。用模或杯蓋切出一個個粉皮。 將粉皮放在手指中間,製造一個凹陷位置,再將一茶匙餡料放進去。然後將皮邊黏合,像包餃子般將皮邊收緊，將皮邊一下一下按下形成一個波浪紋, 便可鎖緊皮邊。

放四杯油入鍋子裡加熱。用筷子測試油溫,如筷子邊有泡泡便可以熄火(油溫約一百六十度), 將油角放入鍋子。 當油角升上油面便開中小火。炸油角時要經常用筷子攪拌油角。當油角變金黃色時,要開中大火逼出油角內的油。見到油泡泡變大，便知道是時候取出油角。油角已經完成了。 

Summary:

Pan fry the peanuts (do not put oil), remove the skin, crushed Add into a bowl of sesame seeds, sugar and coconut shaving. Mix well.

Whisk up an egg, sugar, oil and water in a large bowl, dissolve the sugar in the mixture.  Sieve in the flour and start kneading to create a dough.  Do not knead for too long in case they turn rubbery.  Rest the dough in a plastic bag for 30 minutes.  Afterwards, sprinkle some flour on a worktop and roll out the pastry into 'dumpling wrapper' thin.  Use a mold or a lid of a cup to cut out the pastry.  Create an indentation and place a teaspoon of filling. Wrap it well and fold in the pastry to create a waveform.

Add 4 cups of oil in a pan.  When the heat off when bubbles form around a chopstick (around 150-160C).  Add in the 'Jau Gok'.  When 'Jau Gok' start to float to the surface, turn the heat up to medium low.  Use chopsticks to stir the 'Jau Gok' around.  When they turn golden in colour, turn the heat to medium high to 'squeeze' out excess oil from the 'Jau Gok'.  When large bubbles start to form, remove the 'Jau Gok' and rest them on paper towel.  'Jau Gok' is ready to serve when they cooled down. Enjoy!

此食譜已獲教育出版公司Twinkl（ www.twinkl.com.hk ）轉載於 "虎年行大運！不止年糕、瓜子 各地新年活動、美食綜合介紹 手把手食譜包你學會" （ https://www.twinkl.com.hk/blog/lunar-new-year-recipes-and-free-resources ）文章。

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★ 馬蹄糕 一 簡單做法 ★ | Water Chestnut Cake Easy Recipe

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材料:

115克馬蹄粉
225克冰糖
半磚片糖(約50克)
180克馬蹄(拍鬆後剁碎)
1.5湯匙生油
三杯半(791毫升)水

Ingredients:

115g Water chestnut powder
225g Rock sugar
1/2 block of brown cane sugar (about 50g)
180g chopped water chestnut
1.5 tbsp cooking oil
3.5 bowls (791ml) of water

做法:

用一杯半水開溶馬蹄粉,剩下的兩杯水用來煮糖. 當糖溶了後,將馬蹄碎放進糖水內.煮五分鐘,滾起拔出泡泡.再隔五分鐘後,攪勻馬蹄粉漿,一路倒入鍋子裡,一路攪勻糖水.收細火,用木鏟不停大力攪粉醬,攪三至四分鐘.將蒸盤濕水,令馬蹄糕蒸好後容易取出.將煮好的馬蹄糕粉漿倒入盤內,盡量鋪平些.水滾了,放蒸盤在鑊上,搇蓋,收中火,蒸二十分鐘.好,夠鐘了,馬蹄糕,又爽又滑,完成了.

Summary:

Use 1.5 bowl of water to dissolve the water chestnut powder. Use the other 2 cups of water to dissolve the sugar in a pan.  When the sugar has melted, add in the chopped water chestnut and cook for 5 minutes.  Remove the froth from the surface.  After 5 minutes, stir the water chestnut powder mixture into the pot.  Use a wooden stirrer to stir the mixture vigorously, the mixture will thicken as we stir.  Rinse the metal container with water before adding the mixture in.  When the water is boiled in the wok, place the container in the wok and steam for 20 minutes. Water chestnut cake is ready to serve after it cooled down.  It can be eaten as it is, or it can be lightly fried before serve. Enjoy!

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★ 年糕 一 簡單做法 ★ | Chinese New Year Cake Easy Recipe

Click to watch:

大家好, 今日為大家介紹較為特色的<賀年年糕>, 希望大家都試吓啦!新的一年祝大家身體健康,新活美滿. 希望你們喜歡及訂閱我的頻道!

材料:

一個錦鯉魚模,
少許食用色素
十六安士糯米粉
八安士砂糖
二百毫升椰漿
三百毫升水
兩湯匙澄粉
兩湯匙煉奶

Ingredients:

1 Baking Fish mold
some food colouring
16 oz glutinous rice flour
 8 oz sugar
200 ml coconut milk
300 ml water
2 tbsp non-glutinous flour
2 tbsp condensed milk

做法: 

將椰漿, 水, 砂糖放在煲裡, 開火煮溶砂糖. 加入煉奶(煉奶可令到年糕顏色白淨些). 當糖水攤凍後, 將澄粉及糯米粉用篩篩入糖水. 用茶隔磨走粒粒. 將少許粉漿放入鍋子裡, 加入少許色素調教顏色, 之後開火煮杰粉漿. 鯉魚模沖水後將微波爐保鮮紙包好. 將染了色的粉漿搽在魚模不同地方. 將魚模固定後, 再倒入白色粉漿. 將魚模用鐵架固定在蒸碟後,搇蓋,將大火轉中火蒸七十五分鐘. 蒸了四十五分鐘時, 微微鍵開蓋加入滾水. 七十五分鐘後, 鍵開蓋, 用廚房紙吸走年糕上的倒汗水. 當年糕攤凍後便可以脫模了. 

Summary:

Heat up the coconut milk, water and sugar in a pot to dissolve the sugar, then pour in the condensed milk.  The condensed milk can make the cake whiter in colour.  Then once the fluid mixture has cooled down, use a sieve to sieve in the non-glutinous flour and glutinous rice flour into it.  Mix well and ensure the paste is silky smooth by breaking any lumps with a tea strainer.  

Take out some of the paste and put it in a pan.  Mix some food colouring with the paste and heat up the pan to thicken up the paste.  Rinse the fish mold with water before placing microwave cling film on it.  Then smear some coloured paste on to the mold before pouring the original white paste into the mold.  Secure the mold on the metal plate on the wok, cover the wok with a lid and steam it for 45 minutes under medium heat.  Then add some more boiling hot water into the wok by lifting the lid up slightly and steam for another 30 minutes.  When the cake is cooked, let it cool down before removing it from the mold.  This dish is a great dish served during Chinese New Year.  It is best to fry it on its own or after dipping it in beaten egg. Enjoy and Happy New Year.   

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★ 蘿蔔糕 一 簡單做法 ★ | Turnip Cake Easy Recipe

農曆新年我最喜愛糕點必定是蘿蔔糕，請試試!

I love eating turnip cake during Chinese New Year, please try it at home!

Click to watch:

材料:

一磅水磨粘米粉

半磅粟粉

三斤蘿蔔

適量生油

一孖臘腸

半條臘肉

四隻發好的冬菇

二兩浸好了的蝦米

半湯匙鹽

半茶匙胡椒粉

半茶匙雞粉

一茶匙糖

適量炒香的白芝麻

兩棵唐芹

芫茜蔥

九杯(2034毫升)水(包括蘿蔔水在內).

Ingredients:

1 lb of rice flour

1/2 lb of corn flour

1.8kg of turnip

Cooking oil

2 Chinese sausage

1/2 strip of Chinese cured pork

4 shiitake mushroom

100g rehydrated dried shrimp

1/2 tbsp salt

1/2 tsp ground pepper

1/2 tsp chicken powder

1 tsp sugar

sesame seed

2 Chinese celery

Chinese coriander and spring onion

9 cups (2034ml) of water (including turnip juice)

做法:

將蘿蔔刨皮切段後刨絲.然後將蘿蔔心切條.將半湯匙鹽放入蘿蔔,攪勻等十分鐘令蘿蔔出水. 將臘腸,臘肉,冬菇,蝦米,唐芹.芫茜蔥全部切粒備用.十分鐘後,渣出蘿蔔汁留起備用. 炒香三粒切碎了的紅蔥頭.放入冬菇粒,臘肉粒,,蝦米粒,胡椒粉,臘腸粒. 取出備用.炒香唐,芹粒,再放入蘿蔔.將五杯水(包括蘿蔔汁)加入鑊內來煮蘿蔔.加一茶匙糖,胡椒粉,雞粉.

將四杯水加入容器,再放入一磅水磨粘米粉,半磅粟粉,攪勻. 將粒粒放進蘿蔔兜勻. 加入粉漿,用鑊鏟從下到上兜勻,收細火.加兩湯匙油,令蘿蔔糕滑些.用錫紙包好蒸盆,再加入糕料.蒸一個半小時,用濕毛巾圍鑊邊.用竹籤吉入蘿蔔糕中央,如果糕是透明的話,蘿蔔糕便蒸熟了.灑上芝麻,芫茜蔥.熱騰騰,香噴噴的蘿蔔糕已完成了.如想煎的話,放入雪櫃一晚,令榚實些容易切一件件. 希望大家都會試試. 

請訂閱我的頻道啊!

Summary:

Peel the turnip and cut into chunks before grating it.  Cut the centre of the turnip into strips.  Add 1/2 tsp of salt into the turnip, mix well and leave for 10 minutes.  After 10 minutes, squeeze out the juice from the turnip and leave it aside.

Chop up the Chinese sausage, cured pork, mushrooms, shrimp, celery, coriander and spring onion.  Stir fry the chopped mushroom, cured pork, shrimp and sausage.  Add some ground pepper and take them out for later.  

Then stir fry the chopped celery and add in the turnip and 5 cups of water (including the juice from the turnip).  Meanwhile,  mix 1 pound of rice flour and 1/2 pound of corn flour with 4 cups of water.  Add in the chopped mixture into the turnip, mix well. Then add in the flour mixture into the wok with the turnip.  Mix them well.  Pour the mixture into a container which has already been covered with aluminium foil.  Steam for 90 minutes.  

To test if the cake is cooked, use a cocktail stick to pierce through the centre of the cake, if the paste is clear, then the cake is ready.  Sprinkle sesame seeds, chopped coriander and spring onion.  Then turnip cake is ready to serve.  If you prefer it to be lightly fried, keep cake in the fridge overnight before cutting it into slices.

I hope you like it, please subscribe to my channel.

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★ 湯圓 一 簡單做法 ★ | Sweet Glutinous Rice Balls Easy Recipe

Click to watch:

材料:

250克水磨糯米粉, 

兩磚半 (約200克) 片糖

半杯滾水 (用來沖入糯米粉內)

一杯涷水 (用來將糯米粉搓成團)

兩片薑 

Ingredients:

Glutinous rice flour 250 g

Cane sugar 2.5 blocks (200 g)

Boiling hot water 1/2cup

Cold water 1 cup

Ginger 2 large slices

做法:

將半杯滾水沖入糯米粉內及撈勻，令糯米粉變半熟和令做出來的湯圓有嚼勁。加少許涷水入粉團，搓粉時不能一次過加入所有水，要看看粉團的舔道。如果粉團搓長些時間, 湯圓會煙勒些。將約大姆指大的粉團用手掌心做成波子般大的湯圓。將弄好的湯圓用布蓋上，防止湯圓變乾有裂紋。準備一煲水，將所有湯圓放進煱子裏。當湯圓浮上水面時間，再放一碗涷水入煱子裏令湯圓熟透。不時用湯匙攪勻, 防止湯圓貼在鍋底。將熟透的湯圓放進一盆冷水過冷河 

令湯圓更加爽口。將兩片薑和四碗水放進鍋子裏加熱，再放入200克片糖。過一分鐘後，將湯圓從涷水𥚃取出，再放進煮好了糖水裏。當湯圓發大及浮起便煮透了。 薑汁湯圓便完成了。

Summary:

Pour 1/2 cup of boiling hot water into the glutinous rice flour to half cook it, hot water can make the rice balls nice and chewy.  Mix it well before adding some cold water into the dough.  The amount of cold water needed depends on the consistency of the dough.  The rice balls will become more chewy if we knead the dough for longer.  With the dough the size of a thumb, use our palms to roll into marble-sized ball.  Use a tea towel to cover the rice balls to prevent them from getting dry.

Prepare a pot of hot water and put in all the rice balls.  Cook the rice balls until they float onto the surface of the water, then add 1 bowl of cold water into the pot in order to cook them thoroughly. Stir occasionally to stop rice balls sticking on the pot.  Sieve out all the cooked rice balls and place them into a bowl of cold water to stop them from cooking immediately, this process will make the rice balls more chewy.

Place 2 slices of ginger and 4 bowls of water into a pot, then place 200g of cane sugar into the pot. Boil until the sugar has melted.  After one minute, take out the rice balls from the bowl of cold water and place the rice balls back into the pot with ginger and sugar.  Let the rice balls boil until they float onto the surface again.  Glutinous rice balls with sweet ginger soup is now ready. Enjoy.

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★ 瑤柱扒豆苗 一 簡單做法 ★ | Braised Pea Shoot with Conpoy Easy Recipe

Click to watch:

材料:

一磅豆苗
四粒已發好的瑤柱 拆絲
一隻蛋白
一湯匙蒜蓉
一茶匙薑蓉
糖
老抽
鹽
料酒
蠔油
生粉
金華火腿粒
胡椒粉

Ingredients:

1 pound of pea shoot
4 conpoy
1 egg white
1 tablespoon of chopped garlic
1 teaspoon of chopped ginger
sugar
dark soy sauce
salt
cooking wine
oyster sauce
corn starch
chopped Chinese ham
ground pepper

做法:

炒香金華火腿粒，炒約半分鐘。 放入兩湯匙油，炒香薑粒及蒜蓉，再放入豆苗，用大火炒。加入少許糖可以除走草青味。當豆苗軟身後，在鑊邊灒一湯匙酒後搇蓋十秒，然後取出豆苗。再燒紅隻鑊，加一茶匙油，放入乾瑤柱，一湯匙蠔油，一杯浸過乾瑤柱的水。蓋上鍋蓋，煮三丶四分鐘將乾瑤柱煮至軟身。 之後，加3/4茶匙糖，用大火煮滾後收細火，蓋上鍋蓋， 煮三分鐘。加胡椒粉，用生粉水埋芡，較細火，加入發好的蛋白。加少許麻油後將瑤柱芡汁放上豆苗上。再將火腿粒撒在芡汁上，紹瑤柱蛋白扒豆苗便完成了。

Summary:

Fry the chopped Chinese ham for 30 seconds then take out for later use.  Add 2 tablespoon of oil, fry the chopped ginger and garlic then add in the pea shoot.  Use high heat to cook the vegetables.  Add some sugar to remove the bitterness of the vegetables.  When the pea shoot has softened, pour 1 tablespoon of cooking wine around the periphery of the pan, before covering the pan with a lid for 10 seconds.  Afterwards take out the pea shoot.

Heat up the pan again, add 1 teaspoon of oil, then add in the conpoy, 1 tablespoon of oyster sauce, and a cup of water.  Place a lid over the pan and cook the conpoy for 3 to 4 minutes until the conpoy has softened.  Add 3/4 teaspoon of sugar, bring it to boil before turning the heat to low and cover the pan with a lid and let it cook.

After 3 minutes, add in some ground pepper, corn starch and water, turn heat to low, and add in the egg white while stirring the conpoy mixture.  Pour the mixture over the pea shoot and sprinkle some chopped Chinese ham on top of the dish. Enjoy.

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★ 印尼粟米餅 一 簡單做法 ★ | Dadar Jagung Easy Recipe

Click to watch:

印尼粟米餅 簡單做法 Dadar Jagung Easy Recipe 

新年快樂。今年最後一個視頻。祝願大家新的一年開心，健康和快樂。明年再見!
Happy new year.  Last video of 2014.  Wishing everyone a joyous, healthy and prosperous new year. See you in 2015!

材料:

甜粟米 3條

葱 3條

紅葱頭 2粒

蒜頭 4粒

雞蛋 1隻

麵粉 4湯匙

胡椒粉 半茶匙

雞粉 半茶匙

鹽 半茶匙

Ingredients:

3 sweetcorn

3 spring onion

2 shallots

4 cloves of garlic

1 egg

4 tablespoon of plain flour

1/2 teaspoon of ground pepper

1/2 teaspoon of chicken powder

1/2 teaspoon of salt

首先將紅蔥頭丶蒜頭及葱切粒。將三條粟米的粟米肉切出，用攪拌機打蓉粟米， 將粟米蓉放進碗裡備用。用一湯匙生油爆香紅䈡頭丶蒜頭，之後放入粟米蓉。再加入半茶匙鹽，半茶匙雞粉，半茶匙胡椒粉，攪匀再加入4湯匙麵粉後再攪匀。 最後加入葱粒及一隻蛋攪勻。將生油放進煱裹，油温180度左右，可以用木筷子試試油溫。如木筷子周邊起泡泡便可以了。用湯匙將粟米粉漿一匙一匙放進熱油裹.，炸至兩邊都金黃色。最後用大火迫出油後將粟米餅取出，放在廚房紙吸出多餘的油。放上碟，印尼粟米餅便完成了。

Chop up shallots, garlic and spring onion. Remove the corn kernel from the cob, and place them into a blender to make a paste.  Use 1 tablespoon of oil to fry the chopped shallot and garlic, then place them into the corn paste.  Sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of chicken powder and 1/2 teaspoon of ground pepper into the mixture, then add 4 tablespoon of plain flour, mix them well. Finally mix in the chopped spring onion and an egg and the batter is now ready for frying.  

Heat up the oil in the pan to 180'C. You can use a chopstick to test the temperature of the oil, the oil is ready if bubbles form around a chopstick.  Use a metal spoon to scoop up a large tablespoon of batter and place it into the oil.  Cook the fritter until both sides are golden.  Place the fritters on a paper towel to remove excess oil before serving. Dad Jagung or Sweetcorn and spring onion fritters are ready to serve. Enjoy.

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