**碗仔糕 (Savoury Rice Pudding)**

**碗仔糕 (Savoury Rice Pudding)**
米浆料:
粘米粉 200g
水 880ml
粟粉 2大匙
盐 1/2小匙
油 3大匙
碱水 1/2小匙

配料:
猪肉碎 200g
虾米碎 4大匙
甜菜脯碎 6大匙
葱 3大匙
蒜蓉 3大匙
油 6大匙
盐 适量
胡椒粉 适量
糖 适量
甜酱油 适量
青葱 适量(切粒)

做法:
米浆料全部搅匀过滤，用小火煮至浓，倒入已蒸热的小碗中，用大火蒸约10分钟后转中火15分钟至熟，取出待冷。
将油烧热，爆香葱，蒜蓉和虾米碎，再加入猪肉碎，菜脯碎炒香，加入少许盐，糖及胡椒粉调味，试味，把碗仔粿倒扣在盘，把炒香的配料放在碗仔粿上，淋上甜酱油，撒上适量的青葱粒便可享用。
要吃辣的可再配上辣椒酱一起吃。

**咖哩卜Karipap**

**咖哩卜Karipap**
咖喱卜（Curry Puff）13个
皮料：
125g 普通面粉
25g 粘米粉
25g 薯粉/粟米粉
25g 牛油
25g 菜油
65g 冰水+少许盐

馅料：
马铃薯 300g（切小颗粒，蒸约8分钟）
洋葱 1/2颗
鸡肉碎 150g（事先用1tbsp咖喱粉腌）
肉类咖喱粉 1tbsp
辣椒粉 1/2tbsp
咖喱叶 1束
菜油 适量
清水 适量
盐 适量

做法：
1) 馅料：锅中热油，加入咖喱叶及洋葱炒香，加入鸡肉碎炒至变白。
2) 加入马铃薯粒、咖喱粉和辣椒粉，炒匀。
3) 加适量清水焖煮一会儿，最后加盐调味即可。
(馅料要焖得干身，这样才容易包馅，如下图,
调味料要下得重一点，就是吃到是咸的那种，不然之后会觉得太淡)
4) 皮料：将3种粉类混合均匀，备用。
5) 热锅融化牛油，然后加入菜油一起混匀。
6) 将热油倒入粉类中，用木饭匙或筷子拌匀。
7) 加入冰水，揉成软面团。盖上保鲜膜，休面至少15分钟。
8) 组合：将面团均分成13份，杆开成圆片，放上馅料；收口。
9) 中火炸至金黄色即可。

**茶叶蛋** Chinese Tea Eggs

**茶叶蛋**
Chinese Tea Eggs 
By Christine's Recipes 
Prep time: 5 mins 
Cook time: 4 hours 
Yield: Makes 6 

Ingredients:
6 eggs
1 liter water
2 tea bags (such as black tea bags)
1½ Tbsp Tieguanyin (鐵觀音茶葉 or any other Chinese tea), or to taste
1/4 dried mandarin peel
1 cinnamon stick
2 star anise
3 Tbsp light soy sauce
1 tsp dark soy sauce
1 Tbsp sugar
1 Tsp salt

Method:
To prepare boiled eggs: cover the eggs in a pot with water, about 2.5cm / 1 inch above the surface of the eggs. Turn on the stove heat to high and bring it to boil with a lid on. Reduce the heat to low and simmer for 1 minute. (Remark: Don’t use high heat because you don’t want your eggs crack in rigorously boiling water at this stage.) Remove from the heat with lid on. Use the residue heat to cook the egg for 10 minutes.
Drain out the eggs. Immediately soak in cold water until cold to touch. Gently tap the egg shells with the back of a teaspoon and crack the shells. Use a needle to poke several times around each egg in order to help marinade penetrate inside.
While waiting the boiled eggs to cool down, put the remaining ingredients and water in a pot and cook over medium-high heat.
Carefully place the cracked eggs in the pot and bring it to a boil. Immediately reduce the heat to low and simmer for about 15 minutes. Remove the tea bags. Cover and continue to cook for another 5 minutes. Remove the pot from the heat with lid on. Let the eggs soak in the tea mixture for about 4 hours, or until the eggs take up enough flavour. You can take out one egg and taste to see if you’re satisfied. Before serving, gently reheat the eggs with the tea mixture.

薄肉片洋蔥捲

【材　料】 牛肉薄片 200公克 洋蔥 1/2顆 蒜末 10公克 太白粉 適量 橄欖油 適量 奶油 適量 盤飾： 洋蔥 1/2顆 【調味料】 鹽 少許 酒 15㏄ 醬油 10㏄ 味醂 15㏄ 黑胡椒 少許 【做　法】 1.材料中的洋蔥切末與蒜末、鹽、黑胡椒混合成餡料，備用 2.盤飾的洋蔥切絲，以冷水沖洗去辛辣，拌上少許的黑胡椒、橄欖油、鹽，備用。 3.牛肉薄片攤平，2片重疊並撒上薄薄的太白粉，其上放入適量作法1的餡料，捲起成圓筒狀。 4.取一平底鍋，倒入橄欖油燒熱後，放入奶油至融化，再放入作法3的牛肉卷以中火煎至上色（此時去除鍋中多餘的油）。 5.醬油與味醂混合均勻後，倒入作法4的鍋中略煮一下即可取出對切排盤，最後放上作法2的洋蔥絲裝飾即可。

滑蛋河（Friend Kueh Teow With Creamy Egg Sauce）

材料：

（A）
粿条块（大粄）300克
蒜茸 1/2汤匙
生抽 2汤匙
黑酱青 （数滴）
油 1汤匙 ** 不粘锅比较容易操作。因为粿条块比较粘，容易打团，所以外卖的都放很多油炒的 **

做法：把锅加热，加入油，把蒜茸炒香，加入粿条和生抽炒均匀至香，然后捞起。

（B）
鸡肉片、鲜虾、鱼饼、菜心（各适量）
蒜茸 1茶匙
油 1汤匙

鸡蛋 2个 **最后才加**

调味料：
美琦鸡精 1汤匙 + 600克的清水 或 上汤
绍兴酒 1汤匙
生抽 1汤匙
1/2茶匙麻油
冰糖 1小粒
胡椒粉 （1点）

粟粉 1大匙 + 2汤匙清水搅拌均匀 ** 最后在加**

做法：
1）把锅加热，加入油把蒜茸炒香。然后加入所有的调味料，除了粟粉。搅拌均匀，煮滚。
2）加入B材料，除了鸡蛋。煮熟。
3）最后加入粟粉打芡。把鸡蛋打入一个碗里，稍微打散。趁滚着的时候，迅速分散倒入锅里，那就可以看到蛋花了。然后把汤汁盛起。
4）舀起适量的炒粿条，淋上适量的滑蛋汤汁，趁热享用。 

糯米鸡

全腿...切小块；香菇...泡软
腌拌料 :
蚝油... 1 汤匙；麻油...少许；黑酱油...1 茶匙；太白粉...1 汤匙
胡椒粉...少许；生抽...半汤匙；糖...半汤匙；绍兴酒...适量

1) 将鸡块和香菇放入碗里加腌拌料,搅拌均匀,腌隔夜。

糯米.............. 500克 (浸隔夜沥干水)
蒜茸.............. 1 汤匙

调味料 ：
蚝油...2 汤匙；黑酱油...3/4 汤匙；麻油...1 茶匙
生抽...1 汤匙；五香粉...少许；胡椒粉...少许；糖...1/2汤匙

2) 烧热适量的油爆香蒜茸和小葱头, 加入糯米和调味料拌炒均匀.

酱汁 ： ( 爆香蒜，煮滚即可）
蒜 ...2 粒(切粒)；油...适量.；清水...200 ml蚝油...2 汤匙
麻油...1/2茶匙；胡椒粉...适量；糖...2 汤匙

3) 取出小饭碗,在碗底放上鸡块和香菇, 加入炒好的糯米，放入适量的酱汁(大约是5汤匙的糯米及3汤匙的酱汁，稍微淹过米后), 放进蒸笼蒸45分钟, 即可。。。

辣烤章鱼串

 做法：1.章鱼用盐仔细揉捏，去掉章鱼头里所有的东西，改刀小块；2.洋葱切块和章鱼块一同放入碗，加适量蚝油、生抽、料酒、辣椒粉、孜然抓捏腌制15-20分钟；3.将章鱼穿在泡过水的竹签上；4.穿好的章鱼串，均匀刷上油，撒上孜然,烤箱上层开Broil档(最大)预热好，放在中层5-10分钟即可。

**Bacon Scotch Egg Smoke** 北根香肠包蛋**

材料:
- One egg
- Filling of one Pork Sausage
- 6 slices of thin cut bacon.

做法:
- Soak a cedar plank in water for a few hours
- Cook the egg for 4 - 8 minutes. (4 min. soft - 6 min medium - 8 min hard)
- Take the filling out of the sausage
- Make a patty out of the filling and wrap the egg carefully in the filling
- Wrap the egg in bacon
- Place the egg on the cedar plank and the plank over direct fire
- BBQ temperature should be somewhere around 200 deg Celsius or 400 deg Fahrenheit.
- Smoke for 20 minutes
- Ready to serve

韭菜鸡蛋饺子

起司片猪扒

材料

上好猪里脊，火腿，起司片，鸡蛋，面粉，面包渣
做法
1.先把猪里脊小心的片开（两片不要完全片开）；
2.用打肉器(或刀背)把里脊肉拍松、厚度稍拍薄（要选用每一块肉都差不多大小），抹上适量的盐和胡椒粉腌制一会；
3.在打好的肉上迭上起司和火腿各一片（都要要比肉小哈）；
4.在里脊肉的边缘抹上一圈生粉（太干没粘性可以稍稍沾点水），再把两片肉合起来，稍稍用点力把外围一圈压紧压密（不然炸的时候容易散开) ；
5.将处理好的肉均匀的裹上一层面粉，裹好后拿起时轻拍肉片，把多余的面粉拍掉（不要拍散了呀）；
6.沾了面粉的肉再裹上一层蛋液；
7.最后再沾一层面包渣(用点力正反面重复多压几次，直到看不到肉身为止，最后还要稍微轻拍肉身，把多余的面包渣拍掉）；
8.油热6成下锅炸约3-5分钟(可根据肉的大小调整时间)，中途记得翻面才能炸的均匀；
9.最后看到颜色快变金黄色时，把火开大让油温升高好把肉里的油逼出(时间约20-30秒)，捞起沥油即可。

面线糊

材料 ：
A ：
300g肉碎
1大匙油
1 ½ 大匙葱头仔碎
1 ½ 大匙蒜茸
调味料 ：
1大匙生抽
1大匙黑酱油
1 ½ 大匙蚝油
1小匙胡椒粉
½ 大匙糖
1大匙麻油
200g面线
¼ 小匙麻油
上汤 ：
* B ：
500ml鸡上汤
汤调味料 ：
½ 小匙蚝油
1小匙生抽
1 ½ 小匙绍兴酒
2大匙马铃薯粉，加入
5大匙水拌匀，勾芡用
1粒蛋，打散

做法 ：
1. 烧热油，爆香葱头仔碎和蒜茸，加入肉碎炒匀，加入调味料炒匀，盛起备用。
2. 将面线放入滚水中烫软，盛起沥干，加入麻油拌匀。
3. 煮滚鸡上汤，加入汤调味料和面线搅拌均匀，加入马铃薯粉勾芡，离火。
4. 加入蛋液搅匀，将面线糊盛入小碗中，撒上肉碎，趁热享用。

Ingredients :
A :
300g minced meat
1 tbsp oil
1 ½ tbsp chopped shallot
1 ½ tbsp chopped garlic
Seasoning :
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 ½ tbsp oyster sauce
½ tbsp sugar
1 tsp pepper
1 tbsp sesame oil
200g mee suah
¼ tsp sesame oil

Stock :
* B :
500ml chicken stock Soup seasoning :
½ tsp oyster sauce
1 tsp light soy sauce
1 ½ tsp shaoxing wine
2 tbsp potato starch, mixed
5 tbsp water for thickening
1 egg, lightly beaten

Method:
1. Heat up oil, sauté chopped shallot and garlic until fragrant. Add in minced meat and stir well. Add in the seasoning and stir-fry until well mixed. Dish up and set aside.
2. Blanch mee suah in boiling water until soft. Dish and drain. Mix with sesame oil.
3. Bring chicken stock to boil, add in the soup seasoning, mee suah and stir well. Thicken with potato starch and stir well. Remove from heat.

水晶虾饺皇

材料：（馅料)
鲜虾肉 350g
红萝卜 一小块 （切碎）
植物油 10g
盐 少许
糖 少许
姜汁 少许
胡椒粉 少许

做法： (馅料)
1。将2/3的的虾肉剁成泥，1/3切成丁，红萝卜切碎 。
2。剁成泥的虾泥中加入红萝卜，加入盐、糖、胡椒粉和姜汁搅拌均匀。
3。然后把馅捞起，从一尺高的位置往碗里甩。
4。重复20－30次，直至彻底搅上劲儿，到入植物油搅匀，放入冰箱冷冻15分钟。
5。冷冻15分钟后，从冰箱取出，加入剩下的虾肉。
6。搅拌均匀，即可放入冰箱冷藏，备用 。

水晶皮材料
澄面 100g
木薯粉 30g
植物油 5g
盐 少许
沸水 适量（约150克）

水晶皮做法：
1。备好材料，100g澄粉和10g木薯粉、盐混合拌匀，另外20克木薯粉暂放一边备用。
2。烫面：向混合的粉中冲入沸水，，边冲边用筷子搅成雪花状，尽量不要有干面，加上盖焖5分钟。
3。将烫面趁热揉搓均匀，分次到入剩余的20g木薯粉。（此时面比较粘手）
4。加入5g左右的油再揉，逐渐变成质地均匀的面团。
5。置于容器里，以湿布遮盖，醒发20分钟左右，然后取出一小块面团儿，搓成长条，分割成小剂子
6。搓圆、擀成圆皮儿（建议即取即包，将剩余面团以湿布盖住，或者用模具印出圆形）。

水晶虾饺皇的包制法：
1。虾饺皮要尽可能的薄，越薄包出来的饺子越剔透，拿起饺子皮，近乎透明。
2。放入适量馅料，不要太多，以免在包制的时候撑破皮，或者蒸的时候爆裂。
3。一只手推虾饺皮，一只手捏住推过来的皮子，成为皱褶，如此类推全部捏完，最后捏好后还有捏实一点，怕在蒸的时候裂开。
4。锅中烧开水，将包好的虾饺放入铺油纸（或者红萝卜）的蒸锅上，加上盖蒸约4－5分钟即可。
5。火力不要开到最大，中偏大一点就好，太猛的火力虾饺皮容易裂开。

滑蛋虾球

材料（2人用）：
1.意大利蛋 3隻
2.細隻海中蝦 8隻（連殼約200克）
3.葱白 1 1/2條（切粒）
4.葡萄籽油 共3 1/2湯匙（2湯匙將蝦走油，1½湯匙炒滑蛋）

洗蝦材料：
1.桌鹽 1茶匙

醃蝦材料：
1.岩鹽 少許
2.胡椒粉 少許
3.油 ½ 茶匙

雞蛋調味料：
1.岩鹽 少許
2.金蘭生抽 1/3茶匙
3.黃糖 少許
4.生粉水 1/2茶匙生粉加水1茶匙
5.油 1茶匙
6.麻油 ¼ 茶匙

做法：
1.蝦去殼，挑去蝦腸，放入一個深盆，加入1茶匙桌鹽，撈勻。立即用水喉水不停沖洗蝦­，用一雙筷箸使力將蝦在水裏拂打2分鐘至蝦變成乾淨清透。
2.用乾淨毛巾將蝦嗦乾。
3.用小刀在蝦背部略開，用乾淨毛巾將蝦捲好，放於冰箱裏雪藏45分鐘，然後轉放入­雪櫃冷藏。
4.蝦用鹽、胡椒粉撈勻後加入油，攪勻，放入雪櫃。
5.蛋拂打後，加入鹽、生抽、糖及生粉水，繼續拂打一會，最後放入油及麻油，攪勻。
6.中大火燒熱鑊，放入2湯匙油，油熱時放入蝦走油45秒至7成熟。
7.倒蝦於篩子裏去油。抹乾淨鑊。
8.蝦球放入蛋漿，拂勻匀。
9.中火燒熱鑊至出煙時轉為小火，放入1½湯匙油，爆葱粒5秒。
10.拂好蛋漿，放入鑊中翻炒數次，勿讓滑蛋變成蛋餅，將火調細，再翻炒幾次至滑蛋8­成熟，保持軟滑。
11.熄火，慢慢翻動滑蛋數次，約30秒，以鑊的餘温令滑蛋至剛好全熟。趁熱上菜。

Caesar Salad With Parmesean Twill

 

 

Ingredients

1 head of romaine hearts ½ cup finely grated reggiano parmasean cheese 2 slices double smoked bacon 2 cups of balsamic vinegar 1 tbs honey

 

Preparation Instructions

Trim and wash romaine lettuce leaves. Pat dry with paper towel. On a baking sheet lay out your Parmesan cheese, lengthwise, about 8 inches by 1 inch. Place cheese in 350 degree F oven, for 6 to 7 minutes, until melted and slightly browning. Remove from oven, let cool for 30 seconds. Using tongs or a palette knife remove the strip of cheese from the baking tray and roll around a mug or glass, being sure to put the seam underneath the weight of the glass, while it rests, making sure it adheres, and let cool. On the same baking tray, lay out your two pieces of double smoked bacon flat. Place another baking tray of equal size on top, and bake in the oven for approximately 10 minutes at 350 degrees F. Remove from the oven and take the top tray off. Lay bacon out on paper towel and pat dry excess grease. Bacon should be dark, fully cooked and after one minute out of the oven should be crispy.

Turkish Style Eggs

Original Recipe Yield 2 servings

Ingredients

• 3 cloves garlic, peeled and minced
• 1 1/2 cups plain yogurt
• 1 pinch salt
• 1 quart water
• 1 tablespoon vinegar
• 1 teaspoon salt
• 6 eggs
• 2 tablespoons butter
• 1 teaspoon paprika

Directions

1. In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
2. In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
3. Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready! 

Mecca of Bread Havens @ Fook Yuen Coffee Shop

Ask any tourist to Sabah on what not to be missed, and sure they would proclaim seafood. Lots and lots of seafood; coming in at cheap and not-so-cheap categories nowadays. Gone were the times when we used to feast on fresh seawater fishes couriered over by my uncle who worked in Labuan. The Seven Star Grouper, Tiger Grouper, Mouse Grouper (all direct translations from their Chinese names) and even fresh cod arrived in abundance; timely for the reunion dinner come Chinese New Year. Imagine the relatives had run out of idea on how to cook the fishes aside from steaming them; and we ended up having curry cod instead.

But wait, how come I was eating breads and buns instead, yet came back not regretting the decision one bit? Read on to find out why.

Fook Yuen opens until late at night, a favourite haunt among the locals as this will be the traditional kopitiam challenging the omnipresent Old Town and such.

First stop? Fook Yuen Coffee Shop situated on Jalan Damai in Luyang of Kota Kinabalu.

Thanks to a bunch of lovely foodies permanently residing in KK, the short rendezvous took precedence over the dastardly sleepy spell hitting on them on that Sunday night. Bear in mind that there is a slight timezone distortion between peninsular and East Malaysia, but not acknowledged in the official Malaysia’s timezone. They actually call it a day much earlier than us here, thus having supper at our presumably ‘early’ 9.30pm was much of a chore for them.

Guo Tie, or Woh Thip, or Gyoza is a type of pan fried dumplings with fillings of minced pork and Chinese chives (ku chai). Very famous in Sabah supposedly. These ones at the coffee shop directly facing Fook Yuen were good too; being freshly prepared as can be seen from where we were seated.

The place was brimming with people. People from all walks of life (students, middle-aged crowd, old-timers) were leisurely sipping on their coffee and enjoying their breads. If you’re here and wonder aloud how different can toasted bread with kaya and butter can be?

Then you’d better eat the humble pie and give in to temptation at Fook Yuen.

Because the loaves of bread were freshly baked in-house with an impossibly soft and fluffy texture. Go for the un-toasted version, definitely better choice amongst the two.

Good Teh C Ping (iced milk tea with evaporated milk) was all I needed to cap the night off but I relented and ordered another glass of iced “kopi+teh kahwin” thereafter. Equally as good. And remember there is no Cham like what we order here.

Since this coffee shop opens from morning until late night (about 1am), you have all the more reason to drop by at least once. Remember this when planning your itinerary. They have another branch on Gaya Street, a slightly upmarket version of the more traditional setting.


Fook Yuen Coffee Shop

Damai Plaza PH4,
Jalan Damai,
Luyang, Kota Kinabalu, Sabah.
(Famous of Roti Kahwin, Teh C Ping, Pan-fried Dumplings)

Scrambled Eggs

The secret  to make perfect Scrambled Eggs.

1. To make breakfast for two, we used six eggs, six tablespoons of milk, salt and pepper to taste, and two teaspoons of chopped fresh parsley.Plan on using three eggs per person for a good-sized serving. If you're counting calories, you can substitute egg whites for one or two of the whole eggs .
2. Crack the eggs into a bowl that's deep enough to support vigorous whisking.
3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg. 
4. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.
5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.
6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.
7. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like. 
8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.
9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook. 
10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.
11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.
12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now's the time to put toast in the toaster and grab a pair of plates.
13. Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.