★ 芝麻糊 一 簡單做法 ★ | Sesame Sweet Soup Easy Recipe

芝麻很有益, 據說能補肝腎, 養顏, 保五臟六腑, 幫助血管軟化, 降低血壓. 今日我介紹＜自家製芝麻糊＞!

Click to watch:

材料:

五十克粘米 (浸發一晚)

一百六十克黑芝麻

二百克冰糖

湯丸 （可以看薑汁湯圓做法片段 https://youtu.be/oMUE3681KK0 ）

六杯水 （四十八安士）

秘密武器

Ingredients:
50g plain rice
160g black sesame seeds
200g rock sugar
glutinous rice balls (please watch https://youtu.be/oMUE3681KK0 for recipe)
6 glasses of water (48oz)
secret recipe (revealed in video)

做法:

用中火炒香黑芝麻, 放入秘密武器 (看片), 炒至聞到香味. 芝麻要用水清洗及浸後才炒, 炒了九分鐘.

將芝麻，粘米，少量水放進攪拌機, 用低速打兩分鐘後轉高速. 刮走黏著蓋的芝麻醬再放返它進玻璃瓶內. 用手指測試芝麻糊的幼滑程度.

將水，冰糖，芝麻糊放進鍋子裡, 慢慢攪拌. 試味，如太杰太甜可加水. 放入湯圓，用中小火煮，慢慢攪拌.  自家製芝麻糊便完成!

Summary:
Wash and soak the sesame seeds, then toast them in a pan with the secret ingredient in medium heat until they give out a nice fragrance. This takes approximately nine minutes. Then add the toasted sesame seeds, rice and some water into the blender.  Blend well to silky smooth.

Dissolve the rock sugar in a pot of water, then add in the sesame paste, cook in medium low heat and stir frequently.  Finally add in the glutinous rice balls and bring to the boil while stirring frequently.  Sesame sweet soup is then ready to serve.

希望你喜歡, 試試做. 請訂閱我的頻道. 下次見!
I hope you like this recipe.  Please try it at home and subscribe to my channel.  See you next time!

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 滷水鴨 一 簡單做法 ★ | Chinese Marinade Duck Easy Recipe

張媽媽潮州鹵水鴨, 是潮州馳名的餸菜. 點埋酸醋汁令鴨片昇華.

Click to watch:

材料

一隻鴨約四斤

鴨內臟

一百五十克藍薑, 切片拍鬆

一片果皮 

三個魚袋 (是用來放香料和鴨內臟的)

兩個蒜頭

五十克老薑 (切片拍鬆)

一百克紅蔥頭(切片拍鬆)

八粒八角

一湯匙小茴

半湯匙黑胡椒碎 

一湯匙芫茜籽

一湯匙肉桂粉

一湯匙鹽

兩茶匙雞粉

二千七百毫升水

三百毫升老抽

四百毫升生抽

Ingredients:
2.4kg Duck
Duck liver and kidneys
150g galangal, sliced
1 slice of dried orange peel
3 muslin bags (for putting in herbs and duck internal organs)
2 bulbs of garlic
50g ginger, sliced

100g shallots, sliced
8 star anise
1 tbsp fennel seeds
1/2 tbsp black pepper
1 tbsp coriander seeds
1 tbsp cinnamon powder
1 tbsp table salt
2 tsp chicken powder
2700ml water
300ml dark soy sauce
400ml soy sauce

做法:

鴨在街市買回家後要清洗脫毛, 用一湯匙鹽搽勻鴨身及鴨腔醃一晚. 燒定一鍋水, 水滾後將鴨放入鍋出水, 慢慢將它放入, 將它的血水及騷味取出, 將它反轉, 不要搇蓋, 否則會導致滾瀉.  將它再次反轉, 很多血水及油已出了來, 將水倒走後, 將鴨用清水清洗.

將香料放入袋裏, 粉類放入密身的袋, 防止粉類漏出. 將蒜頭戒開或拍鬆, 令它更出味. 將蒜頭, 紅蔥頭, 薑片,果皮, 八角, 粉料,藍薑全部放入大袋內, 綁緊袋口, 之後放入鍋裡. 將鴨肝和鴨腎放入袋, 一會兒取出會方便些. 將鹵水料放入鍋子, 煲滾二十分鐘後才鹵鴨. 加入老抽, 生抽,雞粉, 鹽, 攪勻後, 將鴨放入鍋子裡. 鴨要全身浸入鹵水. 我的鍋直徑十吋半,六吋深, 如果鍋子大些的話, 便要加多些水和鹽.  放入頸及內臟一齊鹵,內臟五分鐘後要取出. 鴨肝和鴨腎不能煮太久, 否則會變得嚡烚烚. 用大火煮, 搇蓋, 五分鐘後, 將內臟取出. 用碟將鴨壓下,搇蓋, 用最細的爐頭, 最細的火煮一小時浸熟隻鴨, 一小時後熄火,焗四小時, 最後一小時放入肝和腎浸熟. 經過四小時浸鹵後,食材可以取出.  將鹵水盤上的油搽上鴨, 等它光澤些. 

除了用鹵水汁點鴨之外, 還可以點酸醋汁.  酸醋汁是用一粒切碎的蒜頭,少許辣椒碎撈勻, 一湯匙糖, 一湯匙白醋,

用膠湯匙攪勻.  用酸醋汁點鹵水鴨是很美味的.

Summary:

Wash the duck well and plug out all the feathers.  Use 1 tbsp of salt to rub over the duck and its cavity, leave overnight.  Use a big wok and blanch the duck with water, this will get rid of some of the fat and gamey smell.  Afterwards, rinse the duck under a cold tap.

Place all the seeds and powder into a muslin bag, make sure it is tightly closed in case the powder leaks out and ruin the stock.  Score the garlic to release its flavour.  Put the garlic, shallots, ginger, orange peel, star anise, the muslin bag with powder, and galangal into the bigger muslin bag. tie the bag well, then place it in a pot of water. Place the duck liver and kidney into another muslin bag, this will allow us to take them out easily. 

Place the muslin bags into the pot, boil for 20 minutes.  Add dark soy sauce, soy sauce, chicken powder, salt, and mix well.  After 20 minutes, immerse the whole duck in the stock, and place the neck and internal organs into the stock too.  Use high heat  and cover with a lid.  After 5 minutes, take out the internal organs, and turn to heat to very low and continue cooking the duck for another one hour. 

One hour later, turn the heat off but keep the lid on for 3 hours.  Then place the internal organs back into the pot for another hour before taking all the content out of the stock.

Use the oil from the stock to coat the duck to give the duck a shine.

For dipping sauce, you can use the stock or make a hot and sour sauce.  Use a plastic spoon to mix together 1 clove of finely chopped garlic, some finely chopped chilli, 1 tbsp of white sugar and 1 tbsp of white vinegar.

希望你喜歡, 試試做. 請訂閱我的頻道. 下次見!
I hope you like this recipe.  Please try it at home and subscribe to my channel.  See you next time!

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 菜乾豬骨湯 一 簡單做法 ★ | Chinese Vegetable and Pork Soup Easy Recipe

大家好，今日為大家介紹一個清熱潤肺的靚湯.

材料:

菜乾六十克(如邋遢,要切走菜頭,浸半小時水,切段)

紅蘿蔔四百克(滾刀法切段)

豬骨一斤(或可以用豬𦟌或豬肉,切細舊)

雪耳一大朵(浸一小時後切段，除去硬塊)

粟米兩條(切段)

果皮兩片

蜜棗兩粒

無花果三粒

猴頭菇一個(要浸一小時後,切段, 再浸四至五次, 除去噏味)

羅漢果半個

玉竹四十克(浸軟洗淨)

南北杏三十克

清水四千五百毫升

做法:

將豬骨出水,清洗. 將猴頭菇分開令它易出味, 然後放入鍋裡出水,除去噏味. 水滾後放入雪耳,滾了再放入玉竹. 玉竹不用煮太久. 水滾後放入所有材料，四人份量, 大火煮滾後，轉中大火煮十五分鐘, 再轉中小火煮多九十分鐘. 整個過程煲兩小時左右. 可以加少許鹽調味.

你們記得要試試啊。如喜歡的話，請廣傳出去. 記得訂閱我的頻道呀！多謝收看，下次見！

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 英式鬆餅 一 簡單做法 ★ | Scone Easy Recipe

張媽媽英式鬆餅(司康餅),下午茶必食! 嘆返杯奶茶, 真是絕配! 

MamaCheung's scones, great to serve at tea time.  It is a match made in heaven with a nice cup of tea.  

Click to watch:

材料:

低筋麵粉二百克
高筋麵粉五十克
發粉一茶匙
砂糖五十克
鮮奶三湯匙
雞蛋一隻
無鹽牛油七十克
香草精一茶匙
餅模一個
焗脆的果仁碎二十克
提子乾

Ingredients:

200g Cake flour
50g Strong flour
1tsp Baking powder
50g Sugar
3 tbsp Milk
1 Egg
70g Unsalted butter
1 tsp Vanilla extract
1 Cake mould
20g Crushed nuts
Raisins

做法:

將雞蛋拂勻，留起少許蛋液遲些搽在鬆餅上. 加入砂糖，攪溶. 攪兩分鐘後加入鮮奶再攪勻後備用.

用篩篩勻低筋麵粉，高筋麵粉及發粉. 將粉撈勻，不能搓否則會起筋. 將果仁揸碎. 將牛油碾進麵粉裏，撈勻.

將香草精加入蛋漿，再加進麵粉裏, 撈勻，揸成糰. 將粉糰放在碗裡，包上保鮮紙，靜止二十分鐘. 現在可以預熱焗爐.

二十分鐘後，在桌面灑上高筋麵粉. 將粉糰壓平, 灑上果仁碎及提子乾，包入粉糰內再壓平,約半寸厚. 用餅模壓成餅狀. 焗盤鋪上牛油紙，將餅平均放在牛油紙上. 將多餘的粉糰再混合，壓平, 再用餅模壓成餅狀. 將蛋液搽在鬆餅上. 用攝氏一百八十度，焗十分鐘便可.

Summary:

Whisk up the egg, save some for egg wash.  Add in sugar into the egg, mix for 2 minutes until all the sugar has melted. Then pour in the milk, mix well and leave it aside for later.  Sieve in the flour and baking powder into a bowl, mix well. Crush up the nuts. Add the butter in the flour mix and mix well.  Add vanilla extract into the beaten egg, before pouring it into the flour mix. Mix well to form a dough (do not knead).  Place the dough in a bowl and cover it with cling film, rest for 20 minutes.  In the meantime, preheat the oven at 180C.  20 minutes later, sprinkle some strong flour onto the worktop, roll out the dough to 1/2 inch thick. Sprinkle crushed nuts and raisin onto the dough, fold in the nuts and roll it out again to 1/2 inch thick. Use a cake mould to cut out the scones.  Place scones onto baking sheet in the baking tray.  Gather the excess dough and roll it out to 1/2 inch thick, and use the mould to cut out more scones.  Brush egg wash onto the surface of the scones before putting them into the oven.  Bake at 180C for 10 minutes.  Then the scones are ready to serve. Enjoy.

希望你喜歡，請廣傳給朋友及訂閱我的頻道，下次見！

Hope you like this recipe. Do leave me a comment and subscribe to my channel. See you!

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 魚香茄子一 簡單做法 ★ | Aubergine with Minced Pork Easy Recipe

張媽媽魚香茄子, 一道送飯一流的餸菜, 少少辣, 很開胃. 要試試啊!
MamaCheung's Aubergine with Minced Pork, great with jasmine rice.  Please try it at home!

Click to watch:

茄子又名矮瓜, 靚的茄子是有光澤和重身，不能太硬淨, 適合四至六人份量.

Aubergine is also known as eggplant.  A good aubergine should be heavy and shiny, not too hard.  This dish is enough for 4-6 people.

材料:

250克豬肉碎

一斤茄子

三粒蒜頭拍鬆切碎

適量水

一湯匙辣豆板醬

一茶匙雞粉

一湯匙鎮江醋

一茶匙薑蓉

兩粒紅葱頭切碎

適量葱

幾片尖紅椒

一茶匙生粉加兩湯匙水, 用來埋獻

Ingredients:

250g minced pork
600g aubergine
3 cloves of chopped garlic
water
1 tbsp spicy bean sauce
1 tsp chicken powder
1 tbsp Chinkiang vinegar
1 tsp chopped ginger
2 chopped shallots
some finely chopped spring onion
some sliced red chilli
1 tsp corn starch in 2 tbsp water for thickening the sauce

醃豬肉調味料:

生抽兩茶匙

一茶匙老抽

少許五香粉

一茶匙生粉用一茶匙水溝勻

一湯匙蝦米 (洗乾浸泡去腸)

半茶匙麻油

少許黑胡椒

Condiments to marinade the pork:

2 tsp soy sauce
1 tsp dark soy sauce
some five spice powder
1 tsp corn starch in 1 tsp water
1 tbsp dried shrimp (washed, rehydrated and deveined)
1/2 tsp sesame oil
some black pepper

做法:

先醃豬肉, 用生抽,老抽, 五香粉, 生粉水撈勻後加入, 令豬肉滑身些. 撈勻後加入半茶匙麻油, 少許黑胡椒粉. 茄子不用刨皮, 切一半. 茄子會氧化, 如不即時煮便要浸鹽水, 否則會變啡.

燒熱鍋, 加兩湯匙油, 放入紅葱頭,薑粒,爆炒.  蝦米要索乾水才炒,否則會令水彈到四圍係. 放入豬肉, 炒散令它煮熟, 中火大約煮兩分鐘.  豬肉煮熟後取出備用.  加一湯匙油, 蒜頭, 辣豆板醬(不是必要), 爆香後加入茄子.  加一茶匙糖和雞粉調味, 加一百毫升水後搇蓋煮兩分鐘, 煮熟茄子至軟身.  加入之前炒好的肉碎, 兜勻煮多半分鐘.  加入做魚香茄子必需的鎮江醋, 再搇蓋煮半分鐘, 加入生粉水用來埋獻, 慢慢加, 如看見濃杰度差不多變停. 加入葱,紅椒及麻油, 很美味的魚香茄子便完成了!

Summary:

Firstly, marinade the pork.  Mix into the minced pork with soy sauce, dark soy sauce, five spice powder and corn starch mix.  Then add in sesame oil and black pepper.

Aubergine does not need to be peeled, cut into large chunks.  Place in salt water to prevent them from turning brown (oxidation).

Heat up the pan, add 2 tbsp oil, then shallots, ginger, shrimps, then pork.  Use medium heat to cook the mince for 2 minutes until the pork is cooked thoroughly.  Remove them from pan.  Then add another tbsp of oil, put in garlic, spicy bean paste (optional), and aubergine, add 1 tsp of sugar, chicken powder and 100ml water, cover with lid and cook for 2 minutes until the aubergine softens.  Then add in the cooked mince, stir well and cook for another 30 seconds. Add in the Chinkiang vinegar before covering the lid and cook for another 30 seconds.  Afterwards, slowly pour the corn starch mix to thicken the sauce, then add in the spring onion, red chilli and sesame oil.

很滋味,你們都要試試做呀, 請訂閱我的頻道呀. 下次見!
This is a really delicious dish, please try it at home. I hope you like this dish and please subscribe to my channel to receive my future recipes.  See you!

下次見，拜拜

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 栗子排骨煲 一 簡單做法 ★ | Pork Ribs with Chestnut Hotpot Easy Recipe

今日張媽媽介紹煲仔菜 <栗子排骨煲>:
Today, I am making pork ribs with chestnut hotpot:

Click to view:

材料:

排骨一磅

栗子半磅

冬菇五隻(一開二)

薑片三片

紅蔥頭三個

蒜頭兩粒拍鬆

洋蔥少許切絲

蔥段適量

生抽一湯匙半

蠔油一湯匙

老抽半茶匙

糖一茶匙

雞粉半茶匙

五香粉四分一茶匙

紹興酒一湯匙

生粉水(一茶匙生粉,兩湯匙水)

水適量

生油

Ingredients:
1 lb chopped pork ribs
1/2 lb chestnuts
5 shiitake mushrooms cut in halves
3 slices of ginger
3 shallots
2 cloves of garlic
Sliced onion
Scallions
1.5 tbsp soy sauce
1 tbsp oyster sauce
0.5 tsp dark soy sauce
1 tsp sugar
0.5 tsp chicken stock
0.25 tsp five spice powder
1 tbsp Shaoxing wine
Corn starch water (1 tsp corn starch with 2 tbsp water)
Water
Cooking oil

做法:

把栗子放進熱水, 煮二十秒, 用布將栗子皮脫開. 用半湯匙生抽, 四分一茶匙老抽, 半茶匙糖,  雞粉及五香粉來醃排骨, 醃十五分鐘, 再加兩茶匙生粉水攪勻.  將栗子放入鑊, 炒一分鐘, 取出備用.  爆炒冬菇,薑片,紅蔥頭, 蒜頭, 炒一兩分鐘後取出備用.  燒熱鑊, 放兩茶匙生油後, 放入排骨, 煎到兩面金黃色後放入料頭, 一起炆. 加一湯匙紹興酒和半茶匙糖, 再加一湯匙蠔油, 用冬菇水開溶倒入鑊. 加四分一湯匙老抽, 半湯匙生抽, 冬菇水及約兩碗水, 要浸過排骨表面來炆. 加入栗子, 炆四十分鐘. 當栗子和排骨變腍便可以. 準備瓦煲, 用少許油爆香蔥和洋蔥, 將腍好了的栗子和排骨放進瓦煲內. 放上葱段, 搇蓋, 煮一分鐘, 煲仔菜 <栗子排骨煲> 便完成了! 如喜歡的話，請訂閱我的頻道呀!

Summary:
Blanche the chestnuts for 20 seconds, before using a cloth to rub off the skin.  Marinate the pork ribs for 15 minutes with 1/2 tbsp soy sauce, 1/4tsp dark soy sauce, 1/2 tsp sugar, chicken stock and five spice powder, then mix in 2 tsp of corn starch water.  Stir fry the chestnuts for 1 minute then remove from pan.  Stir fry the shiitake mushroom, ginger, shallots, garlic for 1-2 minutes, then remove them from pan for later.

Heat up 2 tsp of cooking oil, then put in the pork ribs, fry until they turn golden brown in colour.  Then add in the mushrooms, ginger shallots and garlic, followed by 1 tbsp Shaoxing wine and 1/2 tsp sugar, 1 tbsp oyster sauce, 1/4 tsp dark soy sauce, 1/2 tbsp soy sauce, mushroom water and about 2 bowls of water to cover and to stew the pork ribs.  Add in the chestnuts and stew for 40 minutes until the pork ribs become tender.

Prepare the clay pot by stir frying the onion slices and scallions in a bit of oil, then place the chestnuts and pork ribs in, place more scallions on top before covering the clay pot with a lid and cook for another 1 minute.  The dish is then ready to serve.  If you like this recipe and have an interest in more of my recipes, please subscribe to MamaCheung! Enjoy :) 

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 豉油王蝦 一 簡單做法 ★ | Fried Prawns with Soy Sauce Easy Recipe

Click to play:

豉油王蝦 Fried prawns with soy sauce

材料:
十二隻中蝦, 約500克
紅椒半隻
洋蔥半個
一湯匙薑
一湯匙蒜蓉

兩湯匙紅蔥頭粒
四棵蔥, 切段 

調味料: 
生抽
酒
麻油
胡椒粉
老抽
生粉
糖

用牙籤將蝦腸挑出, 用剪刀將蝦頭的刺, 蝦鬚和蝦腳剪去. 將辣椒仔切粒, 除去辣椒種子. 將半個洋蔥切絲, 蔥切段, 將半個紅椒切絲, 蔬菜絲放在碟上備用. 將蒜頭, 紅蔥頭, 薑切碎備用. 蝦洗乾淨用廚房紙抹乾,再撲上生粉,等蝦煎時不會彈水和香脆些. 炒香洋蔥絲備用. 燒紅鑊, 放兩湯匙油, 在一隻一隻蝦放在鑊上煎, 等蝦煎到金黃色才反轉它. 煎一分鐘後將蝦反轉, 加入薑茸及紅蔥頭碎, 再加入蒜頭碎爆炒一分鐘. 加入紅椒絲, 蔥段, 灒一湯匙酒, 加入一個半湯匙生抽, 半茶匙老抽, 兩湯匙糖. 再加入洋蔥, 蔥段, 辣椒仔.最後加入小小麻油便完成了.

Ingredients:
12 prawns (500 grams)
Half of red bell pepper
Half an onion
1 tbsp grated ginger
1 tbsp chopped garlic

2 tbsp chopped shallots

4 spring onion

Condiments:
Light soy sauce
Cooking wine

Sesame oil

Ground pepper

Dark soy sauceCorn starch
Sugar

Summary:

Firstly prepare the prawns by removing the veins with a cocktail stick and removing the horns and legs with a pair of scissors. Then chop up the chilli, removing the seeds. Then slice up half an onion, chop the spring onion into chunks, and slice up half a red bell pepper. 

Chop up the garlic, shallots and ginger.  Pat dry the prawns well with paper towel after they were washed thorough.  Then cover the prawns with corn flour, so that they become crispier after frying.  Stir fry the onion slices and set them aside for later.  We then pan fry the prawns by placing the prawns into the wok individually.  After about one minute, flip the prawns over after one side turns golden in colour.

Add in the grated ginger and chopped shallots into the wok, then the garlic and fry for about a minute.  Add in the bell pepper slices, spring onion and 1 tbsp of wine.  We mix 1.5 tbsp of light soy sauce together with1/2 tsp of dark soy sauce and 2 tbsp of sugar, and pour the mixture into the wok.  Finally, we add in the cooked onion, spring onion, chilli and a dash of sesame oil and the dish is now ready.

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 潮州福果芋泥一 簡單做法 ★ | Sweet Taro with Gingko Easy Recipe

我今天介紹潮州馳名甜品 <福果芋泥>做法, 芋泥又滑又香, 福果紅棗很煙靭, 很好吃!

I am making a famous Chiu Chow dessert: sweet taro with gingko.   

材料:

三百克芋頭 切件

五十克白果 (福果)

六粒紅棗 拍鬆去核切半

三粒紅蔥頭 拍鬆

適量生油

八十克砂糖

適量清水

Ingredients:

300g sliced taro

50g gingko

6 red dates, pitted and halved

3 shallots, crushed

Cooking oil

80g sugar

Water

做法:

處理福果: 將福果拍鬆去殼,去皮, 放入水煮十五分鐘, 取出切開一半去除中間的心, 之後放入生油炸半分鐘, 再撈入三湯匙糖醃三小時.

先將芋片放入鑊, 再放入加了兩湯匙糖的紅棗, 和處理好了的白果一切蒸. 搇上蓋,水滾後大火轉中火後蒸二十分鐘.  在食物蒸的時候準備糖漿: 將兩湯匙砂糖, 一百五十毫升水及一湯匙粟粉撈勻, 放進鑊用小火煮杰.  二十分鐘後, 將蓋移去, 用竹籤試試芋頭熟了未. 如竹籤輕易拮穿芋頭便知已熟了.將熱芋頭你搓成蓉狀.  燒熱三湯匙生油,放入紅葱頭, 用慢火炒香, 當聞到香味便取出紅蔥頭. 放入砂糖及芋蓉搓勻,再加入一百二十毫升水和蒸福果紅棗的糖水撈勻.  炒勻成糊狀便可取出上碟.  用福果紅棗放上芋泥面裝飾. 最後淋上熱騰騰的糖漿, 潮州福果芋泥便完成了!

如喜歡的話, 請訂閱我的頻道及給我一些支持, 謝謝!

Summary:

Remove the shells and the skin from the gingko.  Boil for 15 minutes, cut in half and remove the cores from the centres.  Deep fry for 30 seconds, then marinate with sugar for 3 hours before steaming it with the taro slices.  Put 2 tbsp of sugar with the red dates.  Place the taro, gingko and red dates in the wok and steam for 20 minutes under medium heat.  

While the food is steaming, we prepare the syrup by mixing 2 tbsp of sugar, 150ml of water and 1 tbsp of corn starch, and heat the mixture in a wok until becomes a syrup.

After 20 minutes, use a cocktail stick to check if the taro is cooked. The taro is cooked if it can be easily pierced through.  Mash the taro while it is hot.  Heat up 3 tbsp of oil in a wok, and deep fry the shallots until they turn golden brown.  Remove the shallots from the oil, and add in the sugar, mashed taro, 120ml of water, and the sugar water from the gingko and red dates.  Mix well until the taro becomes a paste, then place it on a plate. 

Place the gingko and red dates on the paste for decoration, then pour the syrup over the taro and it is now ready to serve. 

I hope you will try this at home!

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 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.

Click to watch:

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!

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 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. 

Click to watch:

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.

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 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.

Click to watch:

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. 

Follow @mamacheungcooks Visit Mama's profile on Pinterest.

★ 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!

Follow @mamacheungcooks Visit Mama's profile on Pinterest.