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Penny's Kitchen: January 2010
http://pennyrecipe.blogspot.com/2010_01_01_archive.html
From here, I wish to share all my hearty food to everyone. Friday, January 15, 2010. 黄酒腰花 Ginger Wine Pork. 说了会让大家吓一跳!在坐月子期间,我可以一天吃六颗腰子,到现在,我还是超爱这道菜!有时,邻居不知谁人做月子而把这黄酒的味道飘进我的家时,隔天我也会跟着煮这道菜了。。。我放入的黄酒分量可是一点也不手软哦! 可以妣美坐月期间的浓度,还有一定去买一块文冬姜来过过瘾的! 云耳(泡软) 1碗. 1 热麻油锅,把姜丝炸成金黄色,捞起备用。 2 剩2大匙麻油,下腰肉和云耳拌炒,放入一半炸好的姜丝和酒拌炒均匀,等大滚后才加入猪腰(不要把猪腰煮的太熟,会很硬而影响口感,当猪腰开始卷起时,就是已经熟了)。 3 依个人喜爱的浓度来加入适量的水和盐调味,盛盘,把剩余的炸姜丝撒上即可。 Friday, January 8, 2010. 南乳炸鸡翼 Fermented Beancurd Fried Chicken Wing. 鸡翼 5对(依个人所要的数量而定). Subscribe to: Posts (Atom).
pennyrecipe.blogspot.com
Penny's Kitchen: July 2010
http://pennyrecipe.blogspot.com/2010_07_01_archive.html
From here, I wish to share all my hearty food to everyone. Friday, July 30, 2010. 炒老鼠粉 Fried Loh Su Fun. 每当我炒面条时,都爱把材料个别的炒好了再去拌面条,我认为那样不会把不同的材料煮到过熟和被炒到‘面目全非’!虽然多功夫点,也要洗多几个碗,但是,吃起来的口感截然不同就值回一切的‘票价’了! 以下的分量可供(4-5人份)- Portion below for 4-5 person serving. 材料 - Ingredients :. 老鼠粉 - 1 kg - Loh Su Fun. 鱼饼 - 1片/1 bar - Fish Cake (cut in slice). 鸡肉/猪肉(切条)- 50g - Chicken/Pork (cut in slice). 虾仁 - 50g - Prawns (wash and drain). 鸡蛋 - 2粒 - Eggs. 豆芽 - 100g - Sprouts (wash and drain). 蒜茸 - 1tbsp - Chopped Garlic.
pennyrecipe.blogspot.com
Penny's Kitchen: October 2009
http://pennyrecipe.blogspot.com/2009_10_01_archive.html
From here, I wish to share all my hearty food to everyone. Friday, October 30, 2009. 泰式炒米粉 Thai Style Fried Mee Hoon. 这个TomYam 炒米粉的食谱摘自《夜市风味美食》一书。很合我家的胃口,而且又惹味!喜欢鱼露的朋友们,值得一试! 材料 : (4-5人份). 400g 米粉,浸软,沥干. 100g 虾米,浸软,剁碎. 1 烧热油爆香虾米,加入香茅,洋葱炒香,再加入辣椒,辣椒糊和米粉拌炒。 Ingredients : (Serves : 4-5 persons). 400g meehoon, soaked until soft and drained. 100g dried prawn, soaked and chopped. 3 stalks lemongrass, chopped. 4 onions, peeled and shredded. 4 pieces kaffir lime leafe, finely shredded. 2 red chillies, shredded.
pennyrecipe.blogspot.com
Penny's Kitchen: August 2009
http://pennyrecipe.blogspot.com/2009_08_01_archive.html
From here, I wish to share all my hearty food to everyone. Friday, August 28, 2009. 滑蛋河粉 Cantonese Fried Noodle. Every Thursday night, I will normally cook some simple dish as I've got Latin Dance class.this is what I prepare tonight for hubby and kids.滑蛋河粉。 材料 :(其实配料很随个人喜好而加入,我都是迁就家里小孩的胃口). 粿条 (可选择幼板或粗板,分量视人数而定). 清鸡汤 1大碗 (可用猪骨或江鱼仔汤)- 如果没有清鸡汤,可用水加入蚝油和少许糖。 苏东 1尾,切小块 (可用虾). 梅肉 100g, 切薄片,稍微用盐,胡椒粉和黍粉腌制. 鱼饼 1块,切薄片 (可用肉丸或鱼丸). 晒油,盐,生抽,胡椒粉,麻油,大量的黍粉。 结果,我也破例的吃了比平时多。。。 Wednesday, August 26, 2009. 我是一位全职妈妈, ...
pennyrecipe.blogspot.com
Penny's Kitchen: November 2009
http://pennyrecipe.blogspot.com/2009_11_01_archive.html
From here, I wish to share all my hearty food to everyone. Friday, November 20, 2009. 又是润润糖水的时候了。。。海底椰 Seacoconut. 材料:海底椰,蜜枣,龙眼干,雪耳,冰糖,罗汉菓。 Ingredients : Seacoconut (refer to the picture for how to do peeling), sweet dates, dry longan, white fungus, rock sugar/gula Melaka, lo-hon-gor. 做法:海底椰去皮洗净,切1/2吋厚片,和蜜枣,罗汉菓放入滚水中煮1 1/2小时。再加入泡软的雪耳和龙眼干,继续煮半个小时,加入适量的冰糖调味或椰糖即可。 如果想吃软一点的雪耳,可以更早一点加入。 White fungus can add in earlier if you prefer softer taste. Thursday, November 19, 2009. 滑肉介兰 Stir Kai Lan with Lean Meat.
pennyrecipe.blogspot.com
Penny's Kitchen: December 2009
http://pennyrecipe.blogspot.com/2009_12_01_archive.html
From here, I wish to share all my hearty food to everyone. Friday, December 18, 2009. 南乳肉片 Fermented Beancurd Meat. 我很爱买一粒粒的里肌肉做这道菜肴,因为它的宽度刚刚好, 不用再作处理,只要切适当的厚度,腌一下就可以煎了。而且,里肌肉很嫩滑,孩子吃起来不会抗拒。 猪里肌肉 2粒,洗净切片(1.5cm宽度). 大葱(大) 1粒,切粒状. 1 把切好的肉片用腌料腌制半小时,裹上黍粉下油锅煎至金黄色捞起沥干。 2 剩少许油在锅中,爆香大葱,放入调味和水煮至大滚后,倒进肉片搅拌均匀,等汁收干后,盛碟上桌。 Thursday, December 10, 2009. 绞鱼肉镶滑豆腐 Toufu stuffed with fish meat. 我很喜欢这道菜,即清淡又低脂。最近比较忙,这些省时的烹调就派上用场了。忙碌的妈妈们可以一试! Saturday, December 5, 2009. 杂菜咖哩 Mixed Vegetable Curry. Subscribe to: Posts (Atom).
pennyrecipe.blogspot.com
Penny's Kitchen: August 2010
http://pennyrecipe.blogspot.com/2010_08_01_archive.html
From here, I wish to share all my hearty food to everyone. Monday, August 16, 2010. 泰式米粉 Thai Fried Mee Hoon. 这是我的祖母在太平的朋友教的一道菜肴,每次准备材料当中,就会不停的吞口水,你试了就知道了 只要把所有的材料都细心的切碎,那口感一定令你‘大开眼界’! 米粉/Mee Hoon - 400g. 虾米/ Dried Prawns - 100g. 豆干/Dried Beancurd - 2 pieces. 蒜茸/Chopped Garlic - 1 tbsp. 枫柑叶/Kaffir Leave - 6 leaves. 鱼露/Fish Sauce - 1tbsp. 香茅/Lemongrass - 2 stalks. 指天椒/Red Chillies - 50g. 姜花/Ginger Flower - 2 stalks. 糖/Sugar - 5 tbsp. 味精 - 1tsp(我用了日本料理店的江鱼仔精). Subscribe to: Posts (Atom). Xmas Log Cake 2015.
pennyrecipe.blogspot.com
Penny's Kitchen: 蛋塔 Egg Tarts
http://pennyrecipe.blogspot.com/2010/07/egg-tarts.html
From here, I wish to share all my hearty food to everyone. Friday, July 23, 2010. 最近,在Facebook看到很多朋友都烘蛋塔,孩子也吵着要吃但是他们才病好,唯有等一会才动手。今天,终于尝试了,很开心,成功了! 食谱取之蔡高晋老师的‘撻入心扉’- Recipe from 'Tarts My Heart' by Chef Kevin Chai. A)撻皮 - Tart Crust. 面粉 - 250g - Flour. 奶粉 - 15g - Milk Powder. 砂糖 - 60g - Castor Sugar. 牛油 - 170g - Butter. 蛋液 - 40g - Beaten Egg. 香草精 - 1/2 tsp - Vanilla Essence. 做法 - Method :. 1 将面粉,奶粉和砂糖混匀,加入牛油,搓成粒状,加入鸡蛋液和香草精,拌匀成面团。 2 把面团用保鲜膜包好,既刻冷藏半小时,备用。 塔皮捏法 - Pressing dough method :. 清水 - 340ml - Water.
pennyrecipe.blogspot.com
Penny's Kitchen: March 2010
http://pennyrecipe.blogspot.com/2010_03_01_archive.html
From here, I wish to share all my hearty food to everyone. Thursday, March 11, 2010. 虾仁豆腐 Prawn with Toufu. 有异曲同工的做法。有时,做菜就是可以随意加入一些现有的材料,也可以很不同的,好玩! 1 热油锅,炸水豆腐至金黄色,捞起备用。 2 剩少许油,爆香蒜蓉,放入香菇粒和虾仁,拌炒一会,加入水和调味。 让它煮滚后,加入青葱粒,淋上炸了的豆腐,即可上桌。 Subscribe to: Posts (Atom). 我是一位全职妈妈, 有两名调皮又可爱的孩子,平时热爱烹饪和瑜伽, 希望和新朋友分享大家的Secret Recipes. View my complete profile. 嘀嗒嘀嗒。。。 虾仁豆腐 Prawn with Toufu. There was an error in this gadget. Nyonya Kuih Pie Tee / Top Hats 娘惹小金杯. Seafood stew in pumpkin. Xmas Log Cake 2015. I, Me and Myself.
pennyrecipe.blogspot.com
Penny's Kitchen: September 2010
http://pennyrecipe.blogspot.com/2010_09_01_archive.html
From here, I wish to share all my hearty food to everyone. Thursday, September 2, 2010. 梅菜扣肉 Steamed Mui Choy with Pork Belly. 这道菜应老公的要求而准备,一直以来我都是用焖的方法,今晚就来个正式的扣肉让他大快朵颐吧! 150g甜梅菜,切粒,浸净(多冲几次水). 1 花肉放进滚水中烫5分钟,捞起洗净,用铁叉在皮上刺孔,涂抹上1大匙生抽,再放进热油中(皮朝下)炸至金黄色,捞起待冷,切1cm厚片。 2 烧热1大匙油,放入肉片和调味料A炒匀,盛起。 3 烧热1大匙油,爆香蒜茸,加入梅菜和调味料B炒至干水即可盛起。 4 准备1大碗,将炒好的花肉皮朝下排好,再将梅菜铺上。 5 煮滚蒸笼水,放进大火蒸2个小时即可取出享用。 Subscribe to: Posts (Atom). 我是一位全职妈妈, 有两名调皮又可爱的孩子,平时热爱烹饪和瑜伽, 希望和新朋友分享大家的Secret Recipes. View my complete profile. Seafood stew in pumpkin.
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