咯喳，咯喳的脆皮烧肉

最近的天空老是在变脸，每每泪流得都不是时候。如果下雨天都是假日，我很喜欢抱
着我爱喝的咖啡静静坐着发呆；相反的我是极之讨厌每每破坏我计划的雨季。

眼看我 bookmarked 的食谱列表越排越长了，贪心的我行动却慢的如老太婆。这
烧肉食谱我收了有段时间，没动手前我老以为制作步骤极其复杂；然而动手后才明了
做这烧肉真的很考耐性。

虽然是首次尝试制做，出来效果也很满意。嘴里咬着“咯喳，咯喳”声响的烧肉片，
心里是满怀高兴的。虽然其外表不如外头卖的美观，起码吃得安心，超值。

上网搜索了好多制作烧肉的帖子，最后我决定选用 Sonia 的方子；简单又没繁复步
骤的方法最适合这样的懒人如我。烤出来的皮有点焦，刮掉烤焦的部位也没影响烧
肉的味道。

脆皮烧肉
(食谱参考自 Sonia @ Nasi Lemak Lover)

1.5公斤    连皮五花肉
2汤匙盐

腌料:

2小匙    蒜盐
1小匙    五香粉
1小匙    胡椒粉
2小匙    蒜泥 (我自己加的)

做法:
1. 烧热水，把猪肉川烫；取出滴干水再用纸巾/吸油纸巾抹干
2. 用叉或铁钉插把猪皮表面刺洞；再用利刀在表皮上划上刀痕
3. 把腌料完全均匀地抹在肉块上，再把盐抹在皮上，放在冰箱隔夜
4. 把肉拿出回温，烤箱预热至200℃；将猪肉放在烤架上(皮向上)，烤架下放一个
烤盘，以上下火烤约 25分钟
5. 将烤箱温度调高到230℃再转换去烧烤功能烤直到猪皮起泡和金黄色 (约45-50分
钟)

橙汁肉扒 (Pork Chops in Orange Sauce)

农历年过后,老觉得家里冰箱的橙子怎么吃也吃不完.自己已经很
尽力每天晚上饭后都会吃两粒;间中还用来做蛋糕.可是每次打开
冰箱门都还是有橙子出现在眼前.


昨天在翻阅我收藏的食谱书时,给我发现了这道橙汁肉扒.可以帮
忙解决一些吃不完的橙子;也借此响应由 Jess 发起的 Aspiring
Bakers #5 :Fruity March (March 2011).


食谱出自彭骅师傅的"十分好味大排档菜". 我在汁料方面做了少许
更改.

材料:

400克 肉眼
3 大匙 油
2 大匙 蒜泥

腌料:
1/2 粒 蛋
1/2 小匙 盐
1/2 大匙 糖
1 小匙 绍兴酒
适量麻油和胡椒粉
3 大匙 水
1 小匙 苏打粉

汁料:
2 粒 鲜橙,榨汁
3 大匙 糖
6 大匙 水
1 小匙 盐
适量橙皮,切丝

做法:

1.将肉眼切约 1cm 厚片, 然后用刀背拍松.
2.加入腌料充分拌均, 让肉片吸干水分.
3.烧热油, 放入肉眼煎至两面呈金黄色.
4.加入蒜泥爆香, 将汁料拌均后加入继续煮至浓稠即可.

Recipe:

Ingredients:
400gm pork chops
3 tbsp oil
2 tbsp chopped garlic

Marinade:
1/2 egg
1/2 tsp salt
1/2 tbsp sugar
1 tsp shaoxing wine
dash of sesame oil & pepper
3 tbsp water
1 tsp baking soda

Sauce: (mix well)
2 oranges, squeezed out juice
3 tbsp sugar
6 tbsp water
1 tsp salt
some orange rind, shredded

Method:

1. Cut pork chops into 1cm thick slices and pound with back of
knife until tender.
2. Add in marinade and mix thoroughly, until meat has absorbed
all the water.
3. Heat up oil, pan-fry pork chops until both sides are golden brown.
4. Add in chopped garlic and saute until fragrant; pour in sauce
and cook until the sauce is very thick. Dish up.

客家酿豆腐 (Hakka Stuffed Bean Curd)

庆幸赶在上飞机前,还给我有时间上传这一篇"客家酿豆腐". 这也是
之前答应了 Kristy 的.

早前在 Kristy 家看到她上传了客家酿豆腐,我留言给她说她那里的
酿豆腐和我这里有些不一样. 当我一次在西马和新加坡看到客家酿
豆腐时,我真的以为只是酿豆腐罢了,没想到还有酿羊角豆,酿辣椒,
酿茄子等的加插在一起.在东马这里的客家酿豆腐就只是豆腐一
款,并没有其他的如酿辣椒,酿茄子,酿苦瓜等混在一块.

在东马沙巴这里客家人较多,所以很常听说有客家酿豆腐.尤其逢
过时过节,酿豆腐都是不可缺的一道菜. 在我的家乡,周围住的亲
戚,邻居都是客家人.在大日子为酿豆腐准备馅料时,总是可以听
到菜刀碰占板的旋律声.

这一道酿豆腐是自小看婆婆和母亲下厨时学的.后来离乡继续
学业到出来工作,隔一段日子才回老家的我,没想到连一向大
男人的父亲也学会了这道菜.

食谱分享:

材料:
(A):
8 块 嫩豆腐, 各切半

(B):
350gm 猪绞肉
1 棵 青葱, 切幼粒
1粒 蛋

调味料:

1/2小匙 盐
少许胡椒粉
1 1/2 小匙 粟粉
1/4 小匙 麻油

汁料:

3 大匙蒜泥
2 大匙 蚝油
1/2 大匙 黑酱油
1/2 大匙海鲜酱
1 1/2 杯 水
少许胡椒粉


做法:

1. 将材料 (B)加入调味料, 混合搅拌均匀, 备用.
2. 用小茶匙在豆腐中间挖一个小洞.

3. 把适量的绞肉馅料酿入.

4. 锅里烧热适量的油, 将有馅料面朝下排入锅里煎至肉熟及微
黄;再把豆腐反面煎 3 分钟即可盛起,滴干油.

5. 汁料: 锅里留 2 大匙热油,放入蒜泥爆香.
6. 将剩下的汁料混合,倒入锅里煮滚.勾芡后淋在豆腐上即可.

Recipe to share:

(A):
8 pcs soft bean curd, cut half of each

(B):
350gm pork mince
1 stalk green onion, chopped
1 egg


Seasoning:
1 / 2 tsp salt
Pinch of pepper
1 1 / 2 tsp cornstarch
1 / 4 tsp sesame oil

Gravy:
3 tbsp garlic, chopped
2 tbsp oyster sauce
1 / 2 tbsp dark soy sauce
1 / 2 tablespoons hoisin sauce
1 1 / 2 cup water
Pinch of pepper

Method:

1. Add seasoning ingredients into (B), mix till well.
2. Make a small hole in the middle of bean curd with a small yea spoon.
3. Stuff bean curd with the prepared pork mince.
4. Heat up oil, pan fry the stuffed bean curd until the meat paste cooked and turn to golden brown. Dish and drain.
5. To make the gravy: Mix all the ingredients together except garlic.
6. Heat 2 tbsp oil, saute garlic till fragrant.
6. Add in the gravy mixture and bring to a boil.
7. Add in some cornflour solution for thickening.

莲藕焖腩肉 (Braised Pork Belly with Lotus Roots)

这是我在家很常煮的一道菜. 我是不爱吃那带有肥油的三层肉,还好
每每煮这道菜时,莲藕是我负责扫清光;而那些可怕的肥肉就留给我
家里的"嗜肉兽"了.

300gm 五花腩肉
600gm 莲藕
2大匙 蒜泥
2大匙 绍兴酒
800-1000ml 清水

调味料:

3大匙 黑酱油
1/2小匙 糖
1/2 - 1小匙 盐

做法:

1. 五花肉腩肉切成块,莲藕削皮切成厚片.
2. 烧热两大匙油, 爆香蒜泥;加入五花肉拌炒.
3. 加入莲藕拌炒片刻,下清水和调味料煮沸.
4. 转小火焖至五花肉松软及汁浓稠.
5. 上碟前加入绍兴酒作调味即可.


300gm pork belly
600gm lotus roots
2 tbsp chopped garlic
2 tbsp shao-xing wine
800-1000ml water

seasoning:

3 tbsp dark soy sauce
1/2 tsp sugar
1/2-1 tsp salt

1. Cut pork belly into pieces; peel lotus roots and cut into thickly slices.
2. Heat up 2 tbsp oil, saute chopped garlic till fragrant.
3. Add in pork belly pieces and stir-fry until aromatic.
4. Add in lotus roots pieces, stir-fry for a while.
5. Add in water and seasoning. Bring to a boil, continue simmer
with low heat till the pork belly are tender and gravy is thick.
6. Add in shao-xing wine before remove from heat.

懒人餐

材料:
1 包 米粉， 预先用水泡软
1 罐 罐头五香肉丁
1条 鱼饼,切片
菜心 数棵，切段
2 粒 鸡蛋，打散
1汤匙 蒜泥

调味料：(混合均匀)

2 汤匙 蚝油
1/2 小匙 糖
胡椒粉 适量
热水 约3/4 杯满


做法：
1）把罐头里酱汁上面的一层油除去。
2 ) 烧 热油，加入蛋液煎熟，用锅铲切小片拨去一旁。
3）加入蒜泥，爆香。再加入菜心, 鱼饼和肉丁，炒到稍微软身.
4）下调味料，小火煮滚，加入米粉，翻炒均匀，让米粉慢慢吸收酱汁。
5）试味道，如果不够味可把适量的调味料加少许水淋在米粉上，炒至
软硬适中即可。


Ingredients:
1 packet rice vermicelli (presoak in water and drain)
1 can Spicy pork cubes
1 fish cake, sliced
some vege, (cut into sections)
2 eggs (lightly beaten)
1 tbsp garlic, chopped

Sauce: (Mix)
2 tbsp oyster sauce
□tsp sugar
Some white pepper
3/4 cup hot water

Method:
1) Remove oil from top of the pork cubes sauce.
2) Fry eggs till done. Cut into small pieces and set aside.
3) Heat oil, saut□garlic till fragrant. Add vege, fish cake slices
and pork cubes, stir fry till a bit soft.
4) Add sauce, bring to a boil with low heat. Add rice vermicelli, toss and
stir gently .
5) When the sauce is fully absorbed by rice vermicelli, taste and add
more seasoning mix with some water if needed.
6) Continue to stir- fry until the rice vermicelli is cooked till soft
as your liking and serve.

* recipe updated on 17/11/10.

焖面包果 (Braised Breadfruit)

面包果 (breadfruit) 又称树面包.它的外观呈圆形，它是少人问津的
果实却不是水果的一种.它即可用来沾上经过配制的粉料，过后放
进热锅内煎炸成俗称的"炸面包果"也可以用来做菜.



我老家的后院就栽种了几棵面包果树.有时遇到有果实成熟或老爸
来探访我们兄妹时,他老人家就会摘一些给我们做菜或是派街坊.
这一道焖面包果是老妈子有一次在听到我向她发牢骚说家里的面包
果太多了也不懂要怎么吃; 她就告诉我这一道烹煮方法.我就尝试煮
了出来,坦白说其味道真的还满好吃的.



材料:

半粒 面包果
350gm 五花肉
2 大匙 蒜泥
350ml 清水

调味料:

3块 南乳
适量 盐
1/2 tsp 糖
1/2 tsp 胡椒粉

做法:

1. 面包果洗净, 去皮和心后切块.
2. 五花肉洗净, 切块.
3. 锅里烧热炸油, 把面包果过油;取出后沥干油备用.
4. 锅里留2大匙油, 爆香蒜泥; 加入五花肉炒香.
5. 加入面包果和清水煮至滚.加入调味料.
6. 加盖以小火焖至熟软.

Ingredients:

1/2 breadfruit
350gm pork belly
2 tbsp chopped garlic
350gm water

Seasoning:

3 pcs red preserved bean curd
some salt
1/2 tsp sugar
1/2 tsp pepper

Method:

1. Rinse breadfruit, peel and cut into pieces.
2. Rinse pork belly and cut into pieces.
3. Heat up oil in wok, fry breadfruit for a while. Remove and drain.
4. Reserve 2 tbsp oil in wok, fry chopped garlic until fragrant.
5. Add in pork belly.
6. Add in breadfruit, water and seasoning bring to a boil.
7. Braise at low heat until soft and well cooked.

煎酿茄子 (Stuffed Brinjal)

我一直都不爱吃茄子.因为煮熟后的茄子,放在嘴里软软的一团给我
有点恶心的感觉.虽然如此,我隔一段时间都会用茄子来做菜.

这道煎酿茄子是我从婆婆手中学来的.虽然在外面的餐馆都有卖,但
是我却不曾尝试过.在家煮,我就只会吃一份罢了.

材料:
(A):
3条 茄子
4大匙 油
2大匙 生抽

(B):
250gm 猪绞肉
100gm 鱼绞肉
30gm 青葱粒
1粒 蛋

调味料:

1/2小匙 盐
少许胡椒粉
1 1/2 小匙 粟粉


做法:

1. 将材料 (B)加入调味料, 混合搅拌至起胶, 备用.
2. 将茄子切段后把中间切开.
3. 把绞肉馅料酿入茄子中.
4. 锅里烧热油, 放入茄子煎熟.盛起滴干油.
5. 淋上生抽即可.


Ingredients:

(A):
3 Brinjals
4 tbsp Oil
2 tbsp Soy sauce

(B):
250gm Minced meat
100gm Fish paste
30gm Chopped spring onion
1 Egg

Seasoning:

1 tsp Salt
Dash pf pepper
1 1/2 tsp Cornstarch

Method:

1. Combine ingredients (B) with seasoning and stir until sticky. Leave aside.
2. Cut brinjal into sectioned and cut it in half.
3. Stuff the brinjals with (1). Repeat the same method until all the
ingredients are used up.
4. Heat up oil, fried stuffed brinjals till cooked and fragrant. Dish and drain.
5. Serve with soy sauce.

超满足的

好久我都没有真正下厨了。

突然心血来潮想喝一碗热腾腾的汤，就动手煮了一锅白菜肉碎丸汤。
肉碎是之前做煎瓤茄子剩下的；这次我把肉碎做成一粒粒的肉丸。

先将几棵白菜洗净后切段，爆香蒜泥和姜片，加入一碗半的清水煮滚。
再放入白菜及肉丸烫熟，调味就可以上桌了。一大碗汤再配上一碗白
饭，真的是超满足的！！

蒸 Cincaluk 肉片

我的部落格近來真的沉靜得很.有的都只是一味蛋糕,蛋
糕....好長的一段時間沒上菜了,這並不表示我都沒下廚
哦;只是最近我在吃方面有多簡單就吃多簡單.試過為了
省時,一連三餐都啃麵包.

今天,我把下午的時間都奉獻了給我家的廚房.不為什麼,
就只想用心煮好今天的晚餐以獎勵我近來的忙碌.這一
道蒸 Cincaluk腩肉片原本是要做鹹魚蒸腩肉的,在翻轉
了家裡的冰箱後才發覺鹹魚味都沒有,更別說是鹹魚了.
最後的最後,就出現了這道菜了.




600gm 腩肉,切薄片
2 tbsp 姜絲
2 tbsp cincaluk
1 tbsp 油
1/2 tbsp 粟米粉
1/2 tsp 糖
1/4 tsp 胡椒粉

做法:

1. 將所有材料拌均於一個蒸盤內,腌至 20-30 分鐘.
2. 將腌好的肉片放入已燒熱的蒸鍋,以大火蒸 15-20 分鐘.


600gm pork belly, cut into thinly slices
2 tbsp ginger, shredded
2 tbsp cincaluk
1 tbsp cooking oil
1/2 tbsp corn flour
1/2 tsp sugar
1/4 tsp pepper

Method:

1. Combine all ingredients and mix well. Marinate for 20-30 minuets.
2. Steam in the preheated steamer over high heat for 15-20 minuets.

清肠胃 + 消暑

近来天气的骤变让我也觉得很不舒服.肩膀和背骨酸痛得令我脾
气也变得暴躁.胸口呼吸时也不是很顺畅,还有一点紧绷的感觉.
跑去看西医却什么都没说,只告诉我的喉咙有点红,再迟些时候就
会发炎了.说完就给了我消炎药和漱口药水.到第二天还是觉得不
好受就想到了看中医.中医把把脉再看下舌头就说我身体里面很
热,开三天的药粉给我清肠胃.吃了两天的药粉,人也感觉比较轻
松一点了.

躲在家休息时, 煮了这锅木瓜胡萝卜汤来消暑.木瓜是在我家附
近的菜市买的,那老板卖给我时说很适合用来煲汤,我看到木瓜
的表皮还是青青的就买了.怎知会到家切开时,里面的木瓜肉却
已经是红透了.所以这锅汤是煲得有点甜.

材料:

600gm 排骨
1 青木瓜
2 胡萝卜
10 红枣
2500ml 清水

1. 将排骨洗净,飞水后再冲洗干净.
2. 木瓜去皮,去核后洗干净,切厚块.
3. 胡萝卜去皮,洗净,切块.
4. 将清水煮滚后, 把全部材料加入; 继续煮至水再滚后转小火煲约
两个小时.
5. 加盐调味.


Ingredients:

600gm spare ribs
1 green papaya
2 carrot
10 red date
2500ml water


1. Rinse and scald spare ribs. Then rinse again.
2. Peel and seed green papaya, cut into pieces.
3. Peel carrot and into pieces.
4. Bring water to boil over high heat, put in all ingredients and
cook over high heat until boiling. Then reduce to low heat and
cook for 2 hours.
5. Add in salt to taste.

蜜汁排骨

也不懂这道菜叫蜜汁排骨适不适合?我用了蜜糖和蚝油来煮汁
料,所以就顺理成章用了这个菜名了.味道是过甜了点,但是最后
餐桌上就只剩空碟子.

1kg 排骨, 斩块
1粒 洋葱, 切片

腌料:
3 tbsp 粟粉
1tbsp 蚝油
1/2 tbsp 生抽
1 no 蛋白

汁料:
1 1/2 tbsp 蜜糖
1 tbsp 蚝油
1 tbsp 黑酱油
1 tbsp 粟粉
350ml 清水

1. 排骨洗净,滴干水分.加入腌料腌至一小时.
2. 烧热适量炸油, 放入排骨炸至金黄色.盛起.
3. 烧热一大匙油,爆香洋葱.
4. 把汁料拌均后倒入锅内煮滚.
5. 倒入炸过的排骨,与汁料拌均,即可.

Recipe:

1kg Spare rib, cut into pieces
1 no Onion, cut into slices

Marinate:
3 tbsp Corn flour
1 tbsp Oyster sauce
1/2 tbsp Soy sauce
1 no Egg white

Gravy:
1 1/2 tbsp Honey
1 tbsp Oyster sauce
1 tbsp Dark soy sauce
1 tbsp Corn flour
350 ml Water

Method:

1. Clean the spare rib and drain.
2. Add in marinate ingredients and leave for 1 hour.
3. Heat up enough oil, put marinated spare rib into oil and
deep fry until golden brown.
4. Heat up 1tbsp oil in another wok, add in onion and fry until fragrant.
5. Pour in the gravy ingredients and bring to boil.
6. Add in fried spare rib, mix well.
7. Dish out.

青蒜焖烧肉 (Braised Roasted Pork with Leek)

我家里的三个嗜肉王总是让我很为难.每每准备的食物都要有
些肉的.有时真的煮得很讨厌.这一道青蒜焖烧肉可算是两全
其美的煮法了.晚餐我就煮了这么一道菜.青蒜和黑木耳就是
我的份,而烧肉就人帮我扫光光.


300 gm 烧肉,切片
4棵 青蒜, 切段
100gm 浸软黑木耳, 切丝
1 tbsp 蒜泥
2片 姜
1小碗 水

调味料:
1 tbsp 生抽
1 tbsp 蚝油
1/2 tsp 鸡精粉
少许糖
1 tbsp 绍兴酒,最后才加

适量粟粉水做勾芡用

做法:

1. 锅内烧肉少许油,加入姜片爆香.
2. 下青蒜和黑木耳翻炒至微软,盛起.
3. 锅内再烧热1汤匙油, 爆香蒜泥.再把烧肉和调味料加入翻炒.
4. 加入清水后焖煮一会.
5. 加入青蒜及黑木耳,盖上焖至所有材料软.
6. 倒入适量粟粉水勾芡,在加入绍兴就拌均即可.

Ingredients:

300 gm roasted pork belly, cut into pieces
4 stalks leek, cut into block
100 gm soaked black fungus
1 tbsp chopped garlic
2 slices ginger
1 small bowl water

Seasoning:

1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp chicken stock granule
a dash of sugar
1 tbsp Shao-Xing wine, add in last

some starch mixture for thickening

Method:

1. Heat up some oil, saute ginger until fragrant, add in leek and
black fungus, fry until slightly soft. Dish out.
2. Add in 1 tbsp oil to the wok, saute chopped garlic until fragrant.
3. Add in roasted pork belly, fry.
4. Add in seasoning and water, simmer for a while.
5. Add in leek and black fungus, cook till all ingredients tender.
6. Thicken with starch mixture. Add in Shao-Xing wine before
dish out.

Braised Red Trotter Pieces (红烧猪手)

1只 猪手
2 tbsp 蒜泥
5 tbsp 辣椒糊
2 tsp 马来煎

材料(1):
1棵 青葱
8片 姜
5粒 八角
6小碗 清水

调味料:
8 tbsp 生抽
8粒 冰糖
4 tbsp 绍兴酒
1 tsp 盐
3 tbsp 麻油
2 tbsp 耗油
2 tbsp 老抽

1. 猪手砍成块状,用沸水川烫过;再以清水清洗干净.
2. 把猪手放入一个深锅里,加入材料 (1)及调味料;以大火煮沸改
用小火焖约45分钟或至猪手松软.
3.在另一个锅内,烧热2大匙油,爆香蒜泥和马来煎后加入辣椒糊.
4.将焖煮好的猪手连汁倒入锅中,煮滚后以适量粟粉水勾芡即可.


1 no front trotter
2 tbsp chopped garlic
5 tbsp chilli paste / chilli boh
2 tsp belacan

Ingredients (1):
1 stalk spring onion
8 slices ginger
5 nos star anises

5 small bowls water

Seasoning:
8 tbsp light soy sauce
8 chunks rock sugar
4 tbsp shaoxing wine
1 tsp salt
3 tbsp sesame oil
4 tbsp oyster sauce
2 tbsp dark soy sauce

1. Cut the trotter into pieces.Blanch into boiling water.
Remove and rinse with cool water, drain.
2. Put trotter pieces into a deep pot. Add in ingredients
(1) and seasoning.
3. Bring to a boil then reduce to low heat. Simmer for
about 45 minuets or until the trotter pieces are tender.
4. Heat up 2 tbsp oil in another wok, saute chopped garlic
and belacan, then add in chilli boh.
5. Add in braised trotter and gravy. Bring back to boil,
thicken the gravy with enough cornstarch solution.

Nam Yee Spare Rib (南乳排骨)

在我家餐桌上，不常有用猪肉做菜的时候。通常我就只用猪骨来熬
汤。这道南乳排骨是我第一次做的，说真的其味道还满好味的。当
然少不了我的伯乐-食谱。

这道菜不难做，只要排骨腌得够入味又不炸过火就可以有很好的
味道了。

1 kg 排骨，砍小块

腌料:

1 tsp 苏打粉 / ENO
2 块 南乳
1 tbsp 南乳汁
2 tbsp 蒜泥
1/2 tbsp 生抽
1 tbsp 绍兴酒
1 tbsp 糖
1 tbsp 耗油
适量 五香粉
1 tbsp 麻油
2 tbsp 面粉
3 tbsp 粟粉
1 蛋
适量 水

1. 将排骨洗净滴干水再加入腌料腌上三小时和隔夜。
2. 烧热适量炸油，将小排骨炸至金黄色即可。

Apple Fish Fillet (苹果鱼片)

老实说我想煮这道菜很久了.我家的冰箱时常都有存放到新鲜的
鱼.平时就只是以干煎,清蒸的著法来解决.煮苹果鱼一直都想尝
试,可是我的家人都不大爱吃青苹果,所以一直都煮不成.这是很
开胃的一道菜,煮这菜时我还担心家人不吃青苹果而会浪费了我
的心意,感谢老天,最后剩下了空碟子,哈哈!

这次,趁着假日在家,就特地买了两粒青苹果回家做这道菜.美中
不足的是鱼片给我炸过了火,有点又干有硬的.下一次再煮这道
菜时要记得掌握好火候.

600gm 新鲜鱼片

腌料:
1tbsp 姜汁
1 no 蛋白
1/4 tsp 胡椒粉
1/2 tsp 盐
2 tbsp 面粉
3 tbsp 粟粉

酱汁:
4 tbsp 泰式辣椒酱
3 tbsp 鲜榨酸柑汁
1 tbsp 鱼露
11/2 tbsp 番茄酱

2 nos 青苹果,连皮切丝
1 no 洋葱,切丝

1. 鱼片加入腌料腌上半小时.
2. 烧热适量炸油,放入鱼片炸至金黄色.捞起滴干油.
3. 将所有酱料混合均匀于一深盘内,放入炸鱼片及半份的苹果和
洋葱丝拌均.
4. 把已混合均匀的苹果鱼片随意排入一餐碟内, 再洒上剩余的
苹果和洋葱丝.

Tomato Bean Curd Fish Head Soup (番茄豆腐鱼头汤)

星期日早上起得早, 争取时间到菜市兜了一圈.这一道豆腐鱼头汤
就是逛菜市的灵感了.

4块 白豆腐, 切块状
4粒 番茄, 切角状
1粒 榨菜, 切片
2粒 水酸梅
3-4个 中型鱼头
5片 生姜, 稍微拍烂
2.5L 清水

1. 鱼头洗净,滴干水.以适量热油煎黄.
2. 将全部材料下锅以大火煮滚后再转小火煮两个小时.

因为榨菜和水酸梅本身带有咸味, 这锅汤煮好后不下盐也是很入
味的.

Fried Pork Slices with Korean Chili Paste

我是一个很喜欢吃辣的人. 有时吃得过了火, 我的喉咙就会出现抗
议的情况-痛加上发炎.老妈知道总是在我耳边唱歌唱不停了.

这一道韩国辣椒酱炒肉片是我爱吃的.因为我工作的公司楼下
有一间小小的韩式料理店.虽然只有五,六张桌子,可是生意好
得不得了.如果在午餐时间迟了十到二十分钟到那里才下菜单
就有得好等了.

之前在达迈的一家料理店买了这罐辣椒酱就心痒痒要做这一
道菜肴了.我用了两大匙的份量还是觉得不够辣,下一次要再加
多点.


500gm belly pork (without skin intact), sliced
3 leek, cut into 5cm lengths
6 garlic
2 or more Korean chili paste
some salt to taste

1. Heat 2 tablespoon oil in a wok to stir-fry the sliced belly pork
till fragrant turn to brown color.
2. Add in peeled garlic, stir-fry for other 2-3 minuets.
3. Add in chili paste and leek, stir-fry until pork sliced is tender.
4. Add in salt to taste.

Black Pepper Sauce Fish

My kitchen renovation work has almost completed. This is my
first dish after I was stopped my cooking for almost 2 weeks.
I always like to take fish for my meal with fry, stew or stem
method.

This fish fillet I bought from Lido market. The green capsicum
already "stay" in my fridge for almost 2 weeks and got no idea
how to finish it.

This black pepper fish comes to my mind when I've found a bottle
of black pepper sauce in my fridge.

Recipe to share:

500-600gm fish fillet
2 nos green capsicums, cut into cubes
2 tbsp chopped garlic

Seasoning:
(A)
1/4 tsp salt
1 tbsp ginger juice

(B)
1 no egg white
3 tbsp corn flour

Sauce (combine):
2 tbsp Lee Kum Kee black pepper sauce
1 tbsp corn flour
1 tbsp oyster sauce
1/2 tsp sugar
3 tbsp water

1. Marinate cleaned fish fillet with seasoning (A) for 1/2 hour.
2. Add in seasoning (B), mix till combined.
3. Deep fry fish fillet in hot oil until crispy and golden brown.
4. Fry chopped garlic with heated oil until fragrant.
5. Add in green capsicums. Stir in sauce ingredients and mix well.
Bring to a boil.
6. Add in fried fish fillet and mix well. Serve hot.

Stir Fried Scallion with Pork Slice

I was busy with my work and baking these two weeks and I got
not enough time to prepared for my dinner. Luckily I always took
one or two meals only for dinner, I not have to get hurry to
prepare for my dinner after work.

After have fed up with fish or vege only in last two weeks, I was
thinking of to cook some special for my weekend dinner.

I was decided to cook this meal as I have found some scallion in
my fridge. I soaked the belly pork in cool water after cooked then
sliced it. With the simple steps, heat-up enough oil and fried some
dry chillies and garlic until fragrant, add in the pork slices and
about 1 tbsp of spicy bean sauce to enhance the spicy taste. Lastly,
add in the scallion and stir fried till well combined.

Fried Bitterground with Blackpepper Sauce

I really resist to have this dish when I was young. I was

thought that this tastes very bitter and I was intensely
afraid to put this vege into my mouth because of the
bitter taste.
This time, I had fried the bitter ground with black pepper sauce.
I was marinated the bitter ground with some salt for half and
hour after sliced and washed it with water to reduce the bitter
taste.

Besides, I had cooked a pot of fresh sweet corn and carrot soup.
I had bought these ingredients on last Saturday morning in Lido
market.