慢煎糕 Apam Balik

Source : http://viokitchen.blogspot.sg/2013/04/apam-balik.html
慢煎糕 Apam Balik
（食谱参考阿娴当家）

材料：
面粉 150克
蛋 1/2粒（我用了1粒）
糖 2汤匙
苏打粉 1/2茶匙
水 225毫升 （由于用了1粒鸡蛋，所以水量我减少至200毫升）
酵母1/2茶匙

内陷：
花生碎 适量
白糖 适量
玉米酱 适量
牛油 适量
香蕉片 适量

表面搽料：
溶化牛油 适量

做法：
1.  将全部材料混合搅拌均匀然后过筛，放置一旁发半个小时。（我预前一晚就准备，放入冰箱，隔天早上才煎）

2. 烧热平底锅，然后抹一层薄薄的油，转至小火。

3. 倒入适量的粉浆，用勺子摊开粉浆，把锅盖盖上，小火烘至出现小洞洞。

4. 撒上少许糖，花生碎，玉米酱，香蕉片和牛油，加盖再继续烘至饼皮边缘转至金黄色。

5. 用餐刀在饼皮边缘划过一圈，然后用木铲子将慢煎糕对折。

6. 在慢煎糕表面搽上少许溶化牛油，取出切片即可。

蘑菇酱鸡扒

材料：
去骨鸡全腿 4个
盐 3/4茶匙
干迷迭香 3/4茶匙
黑胡椒 1/2茶匙

土豆泥：
中等马铃薯 4粒（去皮，切成块状）
牛奶 1/4杯，或更多
牛油 2汤匙，或更多
盐和黑胡椒 适量

蒜香四季豆：
四季豆 200克（除去头尾）
蒜头 4瓣（剁碎）
盐和黑胡椒 适量

蘑菇酱：
牛油 3汤匙
面粉 4汤匙
褐蘑菇 150克（切片）
白蘑菇 150克（切片）
市售鸡高汤 2又1/2杯
新鲜百里香 2小枝
盐和黑胡椒 适量

做法：
1. 以盐、黑胡椒和干迷迭香将鸡腌制至少30分钟。以中高火烧热烤镬，将4汤匙油加入烤镬，然后放入鸡肉煎至两面呈金黄色，盛出保温。

2. 蘑菇酱：以中火烧热平底锅，加入牛油溶化。把蘑菇加入煮至软和呈褐色，及蘑菇渗出来的水已蒸发。加入面粉以小火拌炒，炒大约5分钟，不时搅拌一下。接着把鸡汤慢慢地加入，一边加入一边搅拌直到面粉糊完全溶化于鸡汤中。加入百里香，以盐和黑胡椒调味，转至小火煮至酱汁浓稠即可。

3. 马铃薯泥：煮滚一锅水，放入马铃薯及1茶匙的盐，煮至马铃薯软透变软即可。将马铃薯捞起，沥干水份，然后放回锅里，开着小火，让多余的水份挥发，熄火。用马铃薯压泥器把马铃薯压成泥，然后加入牛奶和牛油，以木匙搅拌成幼滑的泥状即可。加入少许盐和黑胡椒调味。

4. 蒜香四季豆：煮滚一锅水，加入1汤匙油和1茶匙糖，放入四季豆川烫2至3分钟，沥干备用。以中火烧热锅，加入1汤匙橄榄油烧热，放入蒜头爆香。加入四季豆，以大火炒2至3分钟，以盐和黑胡椒调味即可。

5. 上桌：将鸡扒盛入盘，淋上蘑菇酱，伴与配菜，乘热享用。

Caramelised Pork

Ingredients:
400g pork belly, cut into 1.5cm thickness
370g pork shank (猪展肉), cut into smaller pieces
1 big Spanish onion, chopped finely
5 cloves garlic, chopped finely
7 coriander roots, scrape clean and chopped finely
2 chilli, chopped
2 tbsp cooking oil
enough water

Marinade:
1/2 tsp ground white pepper
3 tbsp fish sauce
2 tbsp Chinese cooking wine
2 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp oyster sauce
15g grated palm sugar

• Pour marinade into the pork and mix well to combine.  Cover and let it marinate for at least 2 hours in the refrigerator.
• Heat oil in a wok and saute chopped onion, garlic, coriander roots and chilli until fragrant.  Add in marinated pork and fry until meat changes colour.
• Pour in enough water to cover the meat and bring to the boil. Reduce heat to low and simmer until meat is tender and sauce has thicken and glistening with oil.
• Serve with steamed rice.

Super Moist Red Velvet Cupcakes

Super Moist Red Velvet Cupcakes

Cook Time: 15 minutes

Yield: 22 cupcakes

Ingredients

• For the cupcakes:
• 2 1/2 cups all purpose flour
• 2 tablespoons + 2 teaspoons cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 tsp salt
• 1 cup yakult
• 2 teaspoons red cane vinegar (such as Del Monte)
• 1 teaspoon vanilla extract
• 2 1/2 teaspoons red food coloring (I used McCormick)
• 1/2 cup canola oil or butter
• 2 eggs
• 1 cup sugar
• 1/3 cup packed brown sugar
• For the frosting:
• 4 cups powdered sugar
• 1/4 cup butter
• 3/4 cup cream cheese
• 1 tsp vanilla extract
• Red sprinkles

Instructions

1. Assemble team dry ingredients – flour, cocoa, baking soda, baking powder and salt. Sift three times and set aside. Assemble team wet ingredients – yakult, vinegar, vanilla extract and food coloring. Mix well and set aside as well.
2. In a large bowl, mix together both sugars, oil and eggs. Eggs can be added in one go but make sure that everything is well incorporated.
3. Add in one third of the dry ingredients and then add in one half of the wet ingredients.
4. Repeat step 3 until all are combined. Just barely mix, until you cannot see streaks of flour in the batter.
5. Per 3oz baking cups, pour 3 tablespoons of the batter. Bake at 350F for 15 minutes or until done.
6. To make the frosting, mix together cream cheese, butter, vanilla and sifted powdered sugar until smooth.
7. Pipe frosting into the cupcakes and top with sprinkles.

Notes

adapted from Cheryl Porro's Recipe: http://cupcakeblog.com/?p=28

Teriyaki sauce - Salmon

1. Preheat oven to 220C/ 425F/ Gas7, put the baby carrots and new potatoes in a large bowl, add olive oil, sea salt and freshly ground black pepper to mix together, lay out onto a baking tray, place in the oven and roast for 45 minutes, turn over once.
2. Make the teriyaki sauce by adding 4 tablespoon soy sauce and 4 tablespoon sugar in a pan over low heat until simmer, continue to simmer for 2 more minutes to thicken, stir gently. Mix in 2 tablespoon mirin ( Japanese sweet rice wine - available in major supermarkets ) and then divide into 2 portions, use 1 portion now and keep the other portion in a clean jar when cool, cover and leave in the fridge for future use, can keep for a few weeks.
3. Lay the salmon skin side down on a baking tray, add a little sea salt and black pepper, brush a thick layer of the teriyaki sauce over the fish, put in the oven after the potatoes and carrots have been roasted for 30 minutes, bake the fish for 12 - 15 minutes until just cooked. If you can see the white protein - albumin seeping out, signs of the fish being over cooked, take the tray out straight away. 
4. Lift the fish gently from the skin and place on plates, serve with roasted baby carrots, new potatoes, cherry tomatoes and salad. 

1. 預熱烤箱 220C/ 425F/ Gas7，先把需要份量的小馬鈴薯和胡蘿蔔放在大碗中，加入適量的橄欖油、海鹽和黑胡椒末拌勻，鋪平在烤盤上，放入烤箱烤 45 分鐘左右，期間反轉一次。
2. 接著做烤三文魚的特別照燒醬汁: 把 4 湯匙的生抽 (醬油) 和 4 湯匙的砂糖加進小平底鍋內，以小火煮至微沸後再慢慢燉 2 分鐘左右至稠，輕微攪拌。然後加 2 湯匙的味琳 (日本甜米酒，各大超市有售) 拌勻，將醬汁分成 2 份，1 份即用，1 份待涼後置清潔小瓶內蓋著放冰箱冷藏留作下次應用，可保存數星期。 
3. 把三文魚皮向下排開在另一烤盤上，磨上少許海鹽黑椒末，掃上厚厚的一層照燒醬汁，在馬鈴薯紅蘿蔔烤了30 分鐘後把魚放進烤箱，烤 12 - 15 分鐘至剛熟，如果有白色蛋白液呈現，便是過熟，要馬上取出。
4. 把魚輕輕從皮上鏟起，和烤小薯春季胡蘿蔔盛盤，伴以小車厘番茄和沙拉便成。

**简易 ～蒸药材鸡**

材料：

鸡　　　半只
当归　　5片
枸杞　　1汤匙
红枣　　5粒
盐　　　1/2 tsp
麻油　　1 tsp
蚝油　　1 tbsp
绍兴酒　2 tbsp

做法：

１.　将以上的材料拌匀，腌至少半小时。（夫人腌隔夜）
２.　放进煮滚了水的蒸锅里，大火蒸20~30分钟。
　　（须依鸡只的大小自行拿捏时间，如果蒸过度鸡肉就会比较不好吃了。

烤木薯糕

磨碎木薯 - 1 KG
糖- 220g
浓椰浆 - 280ml
蛋 - 2 粒
溶化牛油100g
盐半茶匙
云尼拉香精 半茶匙
香蕉叶 1片

做法：
将已经煮软的香蕉叶铺在一个22公分圆或方形烘盘上。
将全部材料充分搅拌均匀，然后倒入烘盘中。
放入已烘热的烤箱内，用190度的火度烘约45-50分钟至熟及金黄色。

Tempura Prawn Batter

 150g (1 cup) plain flour
 Pinch of bicarbonate of soda
 250ml (1 cup) iced water
 1 egg, lightly whisked

 Sunflower oil, to deep-fry
 24 large green prawns, peeled, tails left intact, deveined
 Soy sauce, to serve
 Wasabi paste, to serve
---------------------------------------------

Tempura ingredients:

• Plain flour: 100g (1Cup) *
• Egg: 1
• Cold water: 200cc (1Cup) *
• Baking soda: 1 tea spoon
• Corn starch or Potato starch: 2 table spoon
• Your choice of vegetables, sea foods and mushrooms such as potato, sweet potato, aubergine (eggplant), zucchini (courgette), onion, capsicum (paprika), pumpkin, green beans, carrot, okura, asparagus, prawn, white fish and squid.
• Oil (Natane oil, sunflower, corn or canola oil)

*1cup =200cc

2. Make Tempura batter

1. Mix Plain flour, baking soda and corn starch/potato starch together.  And then sift mixed flour as preparation.
2. Crack an egg into the bowl and beat it roughly. Add the cold water and mix them.
3. Put 1/3 mixed flour in to egg mixture and gently mix. Long cooking chop sticks are the best utensil for mixing tempura batter. If you do not have them, use a fork instead.
4. Then add an additional 1/3 flour and mix.
5. And finally add the last 1/3 flour and mix.
6. Important: Lumps in the flour is completely fine.  Do not mix it too much as you will get a lot of gluten which makes it heavy and un-crispy tempura batter.

Prepare ingredients

Use the freshest ingredients you can find and cut them into pieces of same size to avoid an uneven cook.

Root vegetables (potato, carrot, sweet potato) and pumpkins are sliced 1cm.

Prawn‘s preparation

1. Take off the head and shell, but keep the tail.
2. Remove the sand vein.
3. Scrape the tail to stop the oil spitting when you fry it.
4. Half cut the abdomen side every 1cm.
5. Then push back side to abdomen side by fingers.

Read more: http://www.go-japanese.com/tempura-recipe#ixzz3a4ZBCioU

綠茶雪糕 green tea ice cream

材料

淡忌廉 250ml
牛奶 250ml
綠茶粉 5茶匙
煉奶 6湯匙

做法
1 、 將綠茶粉加入5茶匙熱水拌勻，令綠茶粉融化
2 、 淡忌廉打至6成企身，即提起打蛋器時淡忌廉會緩緩流下
3 、 加入綠茶粉，牛奶及煉奶拌勻
4 、 倒入密實盒放進冰格雪過夜即成