**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。

*~Satay Sauce 沙爹酱~*

*~Satay Sauce 沙爹酱~*

材料：

(A)压烂:
小葱 300克
蒜头 100克
香茅 4棵
黄姜 1块(1寸)

(B)
芫茜籽粉 1汤匙
古玛粉 1汤匙
辣椒糊(Chili Boh) 5汤匙

(C)
糖 10汤匙
亚参汁(Asam) 140毫升
浓椰浆 280毫升(1个椰子)
椰糖 150克
盐 适量
炒香花生碎 1 1/2碗
做法:

1.烧热半碗油，炒香(A)和(B)料，加入糖，
椰糖和亚参汁，煮至溶解。

2.加入浓椰浆和盐，待冷后加入花生碎即可进食。

※【烹饪小贴士】

* 古玛粉味道似大茴，小茴，但较清香。

**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.

肉干 Homemade Chinese Pork Jerky (Bak Kwa)

材料：
450g --- 肉碎

调味料：
100g 糖
1Tbsp 酱油
1/2Tbsp 米酒
1/2Tbsp 鱼露
1Tbsp 蚝油
1tsp 黑酱油
1/8tsp 五香粉
1/2tsp ~ 3/4tsp 盐
2Tbsp 蜜糖
适量 胡椒粉

做法：
将肉碎和调味料混合均匀，用筷子将材料搅拌至起胶的状态；用保鲜膜盖上，放在冰箱数小时后备用。
将材料平均的铺在烤盘里。
预热烤箱160°C。
将烤盘放入烤约15分钟后，将半熟的肉干切成自己喜欢的尺寸。
将烤箱调到上火240°C，烤约10分钟； 翻面再烤7分钟，或有点焦香即可。

(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey

Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!

手撕鸡

制作食材：
鸡半只，葱2根，姜2片。
酱油3大匙，料酒1大匙，蚝油3大匙，糖1大匙，胡椒粉少许，清水3杯。

教您手撕鸡怎么做，如何做手撕鸡才好吃
1、鸡洗净，抹干水分，涂上酱油，放入热油中炸上色捞出；

2、另用2大匙油爆香葱、姜，焦黄时捞除，加入调味料烧开，放入鸡，改小火煮20分钟，取出放凉；

3、用手将肉撕下，去皮、去骨后撕成条状，排入盘内，另将剩余的汤汁淋入少许即可食用。

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。

娘惹阿杂

材料 ：
300克烤花生，舂成粗粒
5烫匙烤芝麻
1茶匙黄姜分
60克辣椒干，搅拌至膏状
300克葱头仔，搅拌至糊状
200克阿三膏加入500毫升水拌匀，
挤汁(tamarind juice)

切成 3公分长条：
4条中黄瓜，去心
2条胡萝卜
250克长豆
300克包菜，切成小片
300克黄梨，切成小块
150克糖
6汤匙油
少许盐

做法 ：
1。 撒1汤匙盐在黄瓜上，搅均置旁， 沥干待用。
2。 把胡萝卜，长豆和包菜快速过热水，沥干待用。
3。 烧热油，下葱头仔，辣椒膏炒香， 加入黄姜粉继续炒至油和材料分开，这时加入阿三汁，炒几下，入糖炒匀，加入1/3花生，炒匀 。
4。 顺序加入胡萝卜炒几下；长豆炒几下；黄瓜炒几下；包菜炒几下；
黄梨炒几下；入盐，保持中火，待滚即可。
5。上桌时，别忘了撒上芝麻和花生粒 。

小贴士：
所有材料入锅前尽量沥干水分，煮的过程，滴水不加，
以保持酱料的稠度， 那么煮出来的阿杂才一级棒！

#How to make Char Siu 叉烧#

**How to make Char Siu**
Ingredients:
500 gram sliced pork 
5 grated cloves of garlic 
5 cm grated ginger 
4 tbsp honey
2 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice wine Shoaxing
2 tbsp red fermented tofu
1 teaspoon five-spice powder
1 tsp sesame oil
1 tsp food coloring fluid

韭菜鸡蛋饺子

泰式辣椒酱拌豆干（Bean Curd Mixed With Thai Chili Sauce）

潮州豆干 4片（1片切成6小块）
油（适量）

大葱（半个）切丝
泰式辣椒酱 4-5汤匙
青葱（少许）


做法：
1）把锅烧热后，加上适量的油加热后，把豆干放入煎香至双面金黄色，捞起。
2）将少许的大葱放在盘上，倒入煎好的豆干，再倒入适量的泰式辣椒酱，撒上少许的青葱即可。 

Amazing! Turning a Cucumber Into a Live Snake with the Sharpest

Fried Onion!! Nice taste than French fries

PITAS STUFFED WITH HUMMUS AND TOMATO

1 19 oz. can of chickpeas, drained and rinsed
3-4 t. tahini
4 t. water
2 t. lemon  juice
1-2 small cloves garlic, minced
1/4 sea salt (optional)
2 t. minced parsley
6 whole wheat pitas
3 large scallions, thinly sliced
3 large ripe tomatoes

Combine chickpeas, tahini, water, lemon juice, garlic and sea
salt (optional) in food processor and process until well blended
and smooth.  Stir in the parsley.  Warm pitas until they are
soft; slice almost completely through into two circles.  Spread
1/3 c. hummus over half of each pita; top with 1/6 of the sliced
scallions and slices of 1/2 a tomato.  Top with other pita circle
and serve.  Yields six pitas.

Andreas' Veggie Burgers

1/2 L onions
1/2 L mushrooms
2 green peppers
2 cans chick peas, mushed
1 tiny can tomato paste
1/4 L mozzarella, shredded
1/2 L carrots, shredded
2 eggs
1 - 2 tsps each of cumin, cayenne, dill, garlic
3 tsps dijon
approx. 1/2 L bread crumbs

Chop and sautŽ onions, mushrooms & peppers.
Combine all ingredients and make patties.
Grease pan and bake at 350 for 20 minutes. Flip. Bake 10 more minutes.

Great done on the barbeque or fried. Good with barbeque sauce. Freezes well.

(Lou Anne's notes: Add the spices to the veggies as you fry them - gives better
distribution. If you use a food processor, you need to do the mixing in
batches.)

PUMPKIN PIE

1 unbaked 9" pastry crust
3/4 lb. tofu
1 (16 oz.) can pumpkin
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. nutmeg
1 t. salt (optional)
1/3 c. oil
1 t. vanilla
1 c. light brown sugar
1 1/2 T. molasses

Preheat oven to 350 .  Have ready 1 unbaked 9" pastry crust. 
Blend all ingredients in a blender until smooth and creamy.  Pour
this mixture into an unbaked pastry shell.  Bake for 1 hour. 
Chill and serve with Sweet and Creamy Topping.

Sauteed shrimp

 

Servings

4

 

Preparation Time

15 mn

 

Cooking Time

15 minutes

 

Recommended Wine

Pouilly Fuissé

 

Ingredients

7 oz. gray shrimp, wine white, minced parsley, chopped shallots, 1 onion, chopped, peppercorns, 1 bay leaf

Preparation Instructions

Place a few drops of oil in a frying pan and sauté the shrimp. When they begin to turn brown, add a small amount of white wine. Add parsley, shallots, and bay leaf. Just before serving, top with onion and peppercorns.

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.

Vegetable Upama

Ingredients

1. Semolina (Sooji) - 2 cups
2. Green Chillies - 8-10 (chopped)
3. Curry leaves - 10-12
4. Onion - 1 (diced)
5. Carrot - 1/4 cup (diced)
6. Capsicum - 1/4 cup (diced)
7. Potato - 1/4 cup (diced)
8. Green Peas - 1/4 cup (diced)
9. Oil - 3 tbsp
10. Salt to taste
11. Lemon juice - 4 tsp
12. Sugar - 2 tsp

Process:

First dry roast the semolina in a kadai/wok for a few minutes taking care not to brown it. Set aside. Heat oil and add green chillies, curry leaves, onions, capsicum, potatoes, carrot and green peas. Add salt and fry for a while. When the vegetables are cooked add the roasted semolina, lemon juice, sugar, salt and 2 cups of warm water. Mix and cook till the water is absorbed and the semolina is soft (add more warm water if required). Serve hot immediately.

Mozzarella and Tomato Salad

Original Recipe Yield 4 servings

Ingredients

• 4 large tomatoes
• 4 tablespoons olive oil
• ground black pepper to taste
• 10 ounces mozzarella cheese, thickly sliced
• 8 leaves fresh basil, torn into strips

Directions

1. Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

Mom's Coleslaw

Original Recipe Yield 10 servings

Ingredients

• 1 small head cabbage, shredded
• 3 medium carrots, shredded
• 1 cup mayonnaise
• 1/3 cup sugar
• 1/4 cup cider vinegar

Directions

1. In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.