《萨瓦迪卡🙏。。。泰式虾咖哩。。》
搅拌一大份的泰式红辣椒糊，
爆香三大匙，
中虾，芦笋，红椒，黄梨块，快速翻炒，
注入椰奶文火煮滚，
最后调入适量的鱼露，橘子汁和糖，
上桌与热腾腾的白饭搭配。
天呀。。。。
美味到。。。。
竟然遇上幸福了😂😂😂
食谱参阅 ： 这里
@@@@@ Enjoy！ @@@@@
2021年6月19日星期六
2020年2月2日星期日
2016年6月28日星期二
2016年4月14日星期四
2015年8月31日星期一
虾饺 （Har Gao/Prawn Dumplings）
虾饺，以一层澄面皮包着一至两只虾为主馅，份量大小多以一口为限。
传统的虾饺是半月形、蜘蛛肚共有十二褶的，
传统的虾饺是半月形、蜘蛛肚共有十二褶的，
馅料有虾，有肉，有笋，味道鲜美爽滑，美味可口。
第一次做虾饺。
带着战战兢兢的心情，生怕自己粗拙的手势，
在捏折这娇气多折的虾胶时，饺皮会破烂难搞。
结果。。。。。。有惊喜！
点心楼老板娘（ｍａｙ）家的祖传饺皮秘方果然使得。
饺皮富弹性，不易破，容易操作多了，
只是自己的裹饺功夫尚浅，结果算是勉强过关。
希望下次会裹得更好。
想看美美的虾胶，就请到她家走一趟吧，嘻。。。嘻。。。。
虾饺
皮材料：
120克澄面粉
40克薯粉
200-210克沸水
1小匙粟油
1５0克虾仁（切碎）
５0克猪肉碎
适量小虾仁 (剥壳）
调味料：
1小匙盐， 3/4茶匙糖， 1/2小匙黑胡椒粉， 1 小匙麻油， 1茶匙蚝油， 1大匙粟粉
做法：
1. 将馅料和调味料混合， 搅拌均匀， 放入冰箱里冷藏30分钟。
2. 将澄粉和薯粉混合在搅拌盘里，把沸滚的水立即倒入，快速的以筷子搅拌成软团。
3. 加入1茶匙油，用手揉成光滑面团。
4. 将面团擀成圆薄片，再以7cm的切模压出 ， 包入馅料. 再加入一只小虾， 捏成虾饺形。
5. 放入沸滚的蒸笼里， 以大火蒸5-7分钟即可．
做这饺皮时， 尽量将水煲至沸滚， 煲越久越好（滚多5-8分钟）。然后才将沸水倒入澄粉盘里（要一次过的倒入）。这样冷却后的粿皮就不易变硬，饺皮才会有弹性，也不容易破裂。
Har Gao/Prawn Dumplings
Skin Ingredients:
120 g wheat starch
40 g tapioca flour
200-210g boiling water
1 tsp cooking oil
Filling:
150 g prawn (diced)
50 g pork meat
Some small prawns
Seasoning：
1 tsp salt, 3/4 tsp sugar, 1/2 tsp black pepper, 1 tsp sesame oil, 1 tsp oyster oil, 1 tsp corn oil
Method：
1. Mix filling with seasoning, well combine and chill for 30 minutes.
2. In a mixing bowl, combine wheat starch with tapioca flour, pour in boiling water and mix well by using the chopstick.
3. Add 1 tsp oil and knead into a pliable smooth dough.
4. Roll the dough into a flat and thin sheet, then cut out by using the cutter （7cm). Spoon in 1 portion of the filling in the center, add 1 small prawn and shape into prawn dumpling.
5. Place the prawns dumpling on a greased steaming tray, steam over hot boiling water for 6 minutes over high heat until cooked. Dish out and serve hot.
Tips:
When making this Har Kow skin， you have to keep the water boiled, if possible just let it boiled for extra 5-8 minutes. Then, pour the boiled water in once , this will keep the skin elastic and not easily broken.
1 tsp salt, 3/4 tsp sugar, 1/2 tsp black pepper, 1 tsp sesame oil, 1 tsp oyster oil, 1 tsp corn oil
Method：
1. Mix filling with seasoning, well combine and chill for 30 minutes.
2. In a mixing bowl, combine wheat starch with tapioca flour, pour in boiling water and mix well by using the chopstick.
3. Add 1 tsp oil and knead into a pliable smooth dough.
4. Roll the dough into a flat and thin sheet, then cut out by using the cutter （7cm). Spoon in 1 portion of the filling in the center, add 1 small prawn and shape into prawn dumpling.
5. Place the prawns dumpling on a greased steaming tray, steam over hot boiling water for 6 minutes over high heat until cooked. Dish out and serve hot.
Tips:
When making this Har Kow skin， you have to keep the water boiled, if possible just let it boiled for extra 5-8 minutes. Then, pour the boiled water in once , this will keep the skin elastic and not easily broken.
总的来说，这饺皮易操作，
蒸熟后，也幼滑Ｑ软，口感佳。
个人很喜欢，以后做类似的馃糕，都会用它，
谢谢Ｍａｙ的无私分享。
This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.
2015年8月28日星期五
鲜虾腐皮卷 (Deep Fried Prawn Bean Curd Roll)
偶尔三五知己，欢聚一堂，吃喝畅谈。
是交流，是减压。
是增广见识，是生活点缀。
也是善待自己的一种方式。
那天和三五知己叹茶赏点心后，
回家自己琢磨做了脆皮炸鱼饼后，很满意。
再度随意复制这道当天获得一票朋友青睐的的鲜虾腐皮卷。
内馅鲜甜可口，外皮香脆，
沾上蛋黄酱或辣椒酱，更是Hociak !
鲜虾腐皮卷
（共做12卷）
材料 ：
鲜虾仁 250g
鱼胶肉 50g
青葱粒 1汤匙
芫茜碎 1汤匙
姜茸 1/4茶匙
调味：
麻油 1/2茶匙
盐 1/4茶匙
糖 1/2茶匙
胡椒粉 适量
粟米粉 适量
腐皮（15cm x 20cm) 12张
适量紫菜（剪成细长片状）
做法：
1。 虾仁除肠洗净，放入一个朔料袋，以刀身拍数下。
2。将所有材料和调味料混合均匀成内馅。
3。 工作台上，摊开一张腐竹皮，舀入适量的馅料，手指将内馅调整成长条形，然后慢慢卷，最后以少许的水涂抹腐皮收口。
4。 在虾卷的中央部分涂上少许水,然后捆上一片紫菜， 粘紧。
5。烧热炸油， 将虾肉卷以中火炸至金黄色，捞起沥干油份，趁热享用。
温馨建议 ：
1。只以刀身拍扁虾仁而不剁碎，是为了保留虾子的筋度，吃的时候口感扎实弹牙。
2。欲想把腐皮卷(春卷)卷得工整好看；首先将带馅腐皮卷一卷，右端往中央内折，再卷一卷，左端往中央内折，直接卷完，以少许的水涂抹腐皮收口。 这样卷出来的腐皮卷或春卷，左右两端厚度一致，不但工整好看，平稳的卷式，油炸时卷皮不松散也不爆馅。
只以刀身拍扁虾仁而不剁碎，是为了保留虾子的筋度，
吃的时候口感扎实弹牙。
Hit the prawns with a knife instead of mincing it to obtain the prawn's chunky bite.
首先将带馅腐皮卷一卷，右端往中央内折，再卷一卷，左端往中央内折，直接卷完，以少许的水涂抹腐皮收口。
First, roll the bean curd skin with filling
halfway, then fold the right side towards the center, roll the bean curd
skin a bit more, then fold the left side toward center before rolling
up the whole roll completely. Lastly brush some water on the edge of the bean curd skin and seal it up .
Deep Fried Prawn Bean Curd Roll
(yields 12 rolls)
Ingredients:
250g prawn
50g fish paste
1 tbsp chopped spring onion
1 tbsp chopped coriander
1/4 tsp chopped ginger
Seasoning ：
Sesame oil 1/2tsp
Salt 1/4tsp
Sugar 1/2tsp
Some pepper
Some corn flour
Bean curd skin(15cm x 20cm) 12 pieces
Some seaweed (cut into small strips)
Method ：
1. Devein and clean the prawns, put them into a plastic bag and use the knife to hit it a few times.
2. Combine all the ingredients and seasoning, mix well and set aside as filling.
3. Place one portion of filling on the bean curd skin. Use your fingers to shape it into a roll, slowly roll up then brush some water on the edge of the bean curd skin to seal it up .
4. Wet the center part of the roll with some water and wrap it with a strip of seaweed .
5. Heat up oil, deep fry the bean curd over medium heat till golden brown. Dish and drain, serve hot.
Tips ：
1. Hit the prawns with a knife instead of mincing it to obtain the prawn's chunky bite.
2. To roll a nice and neat roll:
First, roll the bean curd skin with filling halfway, then fold the right side towards the center, roll the bean curd skin a bit more, then fold the left side toward center before rolling up the whole roll completely. Lastly brush some water on the edge of the bean curd skin and seal it up .
This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.
2015年4月27日星期一
怡保鸡丝河粉 (Ipoh Shredded Chicken Noodles)
怡保鸡丝河粉，一道男女老幼都喜欢的小品。
当年住在怡保时，还不懂欣赏它的美味。
搬离怡保，开始明白思念总在分手后，
对怡保鸡丝河粉，莫名其妙的爱上了。
The Ipoh Shredded Chicken Noodles is a dish loved by all. Back when I lived in Ipoh, I didn't appreciate it. But now that I've moved away, it seems I've started falling in love with it!
The Ipoh Shredded Chicken Noodles is a dish loved by all. Back when I lived in Ipoh, I didn't appreciate it. But now that I've moved away, it seems I've started falling in love with it!
还己爱不罢，影响2父女，跟我一起到处觅好食的鸡丝河粉。
可惜雪隆一带，始终没遇上。
每回思念时，只能从返故乡解口欲，那得1,2个小时的车程呢！
Under my influence, my family and I went on a Ipoh Shredded Chicken Noodles hunt. Sadly, I couldn't find any stalls that sold them as good as the original, which is a couple of hours' journey away!
Under my influence, my family and I went on a Ipoh Shredded Chicken Noodles hunt. Sadly, I couldn't find any stalls that sold them as good as the original, which is a couple of hours' journey away!
怡保鸡丝河粉
食谱参考 ：Jane's Corner 爱厨房的幸福之味
材料：
(A)
600克大虾，600克怡保河粉，2只大鸡腿，一把韭菜（切段）(B)
1个鸡壳，50克江鱼仔，100克沙葛，10克冰糖，1/2小匙胡椒粒，4公升水，适量盐
做法：
1。把虾用沸水窜烫至熟捞起，滤干后，去壳留尾；将虾头和虾壳盛起留用。
2。热锅，下1/2碗油，放入虾头。慢火炒香至呈红虾油为止。过滤，备用。
3。把鸡腿和虾壳连同其它材料(B)放入水中煮沸，转慢火褒半小时，取出鸡腿，加入虾油继续煲煮多一小时；调味过滤待用。
4。鸡腿取出后待凉，撕成鸡丝。
5。河粉，青葱烫熟。 取一碗，放入适量河粉，鸡丝，虾和青葱；舀入高汤，撒上炸葱头即可。
Ipoh Shredded Chicken Noodle
Ingredients：
(A)
600g big pawn, 600g Ipoh kuey teow noodles(hor fun), 2 chicken marylands, some chives(B)
1 set chicken bones, 50g anchovies, 100g yam bean, 10g rock sugar, 1/2tsp pepper, 4 litres water, some salt
Method:
1. Blanch the prawns until cooked and drain. Remove the shell but keep the tail. Keep the prawn heads and shells for later use.
2. Heat 1/2 bowl oil in a wok, saute the prawn heads over a low flame until prawn oil is formed. Sieve the oil and keep for later use.
3. Boil the chicken marylands, prawn shells and all ingredients (B) in a pot. When it is boiling, turn to low flame and simmer for half and hour before removing the chicken marylands. Add in the prawn oil and continue to simmer for another hour. Season the soup to taste and sieve for later use.
4. When the chicken marylands have cooled, shred them.
5. Blanch the hor fun and spring onions. Put some hor fun in a bowl, then add in some shredded chicken, prawns and spring onions. Ladle in enough soup and sprinkle some friend shallots on top. Serve.
今天终于把它从安家厨房变到饭桌上了。
谢谢Jane 和Sharon的 分享，
让安家三口，不必驾1，2小时车，也可以吃到“惦记的味道”！
Thanks to Jane and Sharon, it has finally made an appearance in my kitchen! Finally, we can enjoy the deliciousness of the dish without the hassle of traveling.
Thanks to Jane and Sharon, it has finally made an appearance in my kitchen! Finally, we can enjoy the deliciousness of the dish without the hassle of traveling.
汤底清甜，河粉薄滑，配料新鲜，
还有炸葱头仔和韭菜的加持，
我，少有的吃多一碗呢。
The sweet and light soup, the smooth and thin noodles, the fresh and delicious ingredients, and last but not least, the fried shallots and chives, all combine to recreate the dish I love so much. I actually had seconds!
The sweet and light soup, the smooth and thin noodles, the fresh and delicious ingredients, and last but not least, the fried shallots and chives, all combine to recreate the dish I love so much. I actually had seconds!
Submitting this post to the event : Little Thumbs Up - April 2015 Theme Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
****** Enjoy ! ******
2014年10月12日星期日
港式猪肠粉（Hong Kong style Rice Flour Rolls)
这是每回上点心楼吃点心时必点的选择之一，
一般有虾仁和叉烧内馅。
对安家三口来说，还是对虾仁情有独钟。
Hong Kong Style Rice Flour Rolls -- a must every time one visits a dim sum restaurant. The rice rolls are usually served with prawn or roasted pork fillings. My family prefers the prawn rice rolls.
2014年3月11日星期二
2013年11月19日星期二
泰式黄梨芦笋大虾咖哩 ( Thai Prawn Curry with Pineapple and Asparagus)
安家大哥，也就是安迪的大伯又回来了，
说起这位安家大哥，安迪对他既钦佩又敬爱。
除了本身是一位专业工程师，负责过许多国际性的大型工程；
同时绝对是一个爱心满满的“好大哥”；
最让安迪佩服的，当然是那一身好厨艺！！！
认真讲起来，他也算是安迪在烹饪的启蒙老师呢，
从材料的认知，到各式烹调的拿捏，
好多时候，都是大伯，一点一滴，
耐心的引导，指正，
谢谢你，我敬爱的大伯！
2013年1月23日星期三
龙凤呈祥(Dragon And Phoenix)
龙凤乃吉祥物。
新春期间，跟龙凤有关的物件不计其数，
新年歌，对联，贺年片，摆饰品，。。。。。
当然少不了美食佳肴。
今天，我们就应节一下，来到“龙凤呈祥”喜迎春。
龙飞凤舞庆丰年，喜兆福兆齐来到。
“龙凤呈祥”好运到！
“龙凤呈祥”好运到！
虾肉和马蹄做成的丸子，鲜甜又脆口，好味！
鸡肉配上美味的酱汁，一级棒！
此佳肴中的“龙”乃虾代为；而“凤”则是鸡代为。
食谱参考：新新饮食29期
材料(A)：
300克虾肉，压烂
5粒马蹄。切碎
1条红辣椒，切碎
1克青葱，切粒
适量的盐和胡椒粉
1茶匙麻油
1茶匙粟粉
6片春卷皮，剪丝
材料(B):
1片鸡胸肉，切薄片
3汤匙粟粉
1/2条红萝卜
2朵浸软冬菇
2棵葱，切成4cm长
腌料：
1粒蛋白
1汤匙粟粉
1/2茶匙盐和胡椒粉
汁料：
2汤匙辣椒酱
2汤匙番茄酱
1汤匙糖
4汤匙水
做法：
1。 将(A)料拌匀，做成小丸子，沾上春卷皮丝，放入热油中炸至金黄色，捞起。
2。 鸡肉片加入腌料拌匀，放入冬菇，红萝卜，葱段卷起，沾上粟粉，放入热油中炸至金黄色，捞起。
3。 留1汤匙又在锅，倒入汁料煮滚，加入鸡肉卷煮至酱浓，盛起。
4。 用大盘，将小丸子和鸡肉卷排好便可。
Ingredients (A) :
300g prawn meat
5 waterchestnuts, chopped
1 red chilli, chopped
1 stalk spring anion, chopped
salt,pepper to taste
1 tsp sesame oil,
1tsp corn flour
6pieces spring roll skin, shredded
Ingredients(B) :
1 chicken fillet, cut into big pieces
3 mushroom,soaked,cut into 4cm length
1/2 carrot, cut into 4cm length
2 stalk spring anion, cut into 4cm length
3 tbsp corn flour for coating
Marinade :
1 egg white
1tbsp corn flour
1/2 tsp salt and pepper
Gravy :
2tbap chilli sauce
2tbsp tomato sauce
1tbap sugar
4tbap water
Method :
1. Mixed all ingredients A,and make into balls. Coat with spring roll skin and deep fry until golden brown. Dish and drain.
2. Chicken fillet mixed with marinade and roll up mushroom,carrot and spring anion. Coat with corn flourand deep-fry.Dish.
3. Leave 1 tbsp oil,pour in gravy and chicken roll, cook until dry. Dish.
4. Arrange prawn ball and chicken roll into an attractive patten,serve hot.
Dragon And Phoenix
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
2012年12月4日星期二
阿三虾 (Assam Prawns)
阿三虾，一到小时候，常吃的料理。
鲜甜的虾子，搭上酸甜醒味的酱汁。
很下饭，不小心随时会超量哦！
阿三虾
（供4-5人份）
材料：
600克 中虾，去头和身的壳，洗淨备用。
1 大匙油
1粒大洋蔥，去皮，切絲
1 條紅辣椒 ，切絲
喜欢辣的，可以加少許指天椒
調味料：
1/2 汤匙盐
3汤匙糖
1/2汤匙老抽
150g阿三膏（加入200ml水拌勻，擠汁）
适量的胡椒粉
做法：
1. 燒熱油，爆香洋蔥和辣椒。
2. 加入蝦虾炒勻，倒入调味料煮至滾及汁收浓。 盛起享用。
Assam Prawns
(serves 4-5)
Ingredients :
600g medium size prawns, trimmed and washed
1 tbsp oil
1 onion,removed skin and shredded
1 red and 1 green chilli, shredded
Seasoning :
1/2 tsp salt
3 tbsp sugar
2tbsp plum sauce
1 tsp dark soya sauce
150g tamarind pulp,mixed with 200ml water and squeezed out juice
Method :
1. Heat up oil, saute shredded onion and red, green chilli until fragrant.
2. Add in prawns and stir well. Pour in seasoning and bring to boil until the sauce has thickened. Dish up and serve.
@@@@@ Enjoy ! @@@@@
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