九层塔肉碎 Thai Basil Minced Meat

 

九层塔长得茂盛，摘了炒肉碎，就是一道很下饭的菜了。

酸辣芥菜 Braised Spicy and Sour Chinese Mustard Green（Chai Buey）

一道很开胃很下饭的酸辣芥菜，在家乡这里，多数人称为菜尾。

个人较喜欢用番茄和柠檬汁来取代亚叁片。

酸辣芥菜

材料 :

芥菜  1公斤（切段）
烧肉，烧鸡，烧鸭  1公斤

番茄（大）6粒

蒜头  1颗

辣椒干 10-15条（浸软，去籽）

清水  适量

调味料 :

柠檬  1个（取汁）

盐，糖，酱油（各适量）

做法 :

1. 烧热油，爆香蒜头，加入辣椒干炒香。

2. 加入芥菜翻炒，加入其余材料。

3. 倒入清水盖过材料煮滚，下调味料。

4. 盖上锅盖，焖煮至熟软即可。

Braised Spicy and Sour Chinese Mustard Green（Chai Buey）

Ingredients :

1 kg mustard green ( cut into pieces )

1 kg leftover meat ( roasted pork，roasted chicken and duck )

6 tomatoes

1 whole bulb garlic
10-15 dried chillies ( soaked in water , deseeded )
water


Seasoning :

lemon juice from 1 lemon
salt，sugar，light soy sauce

Method :

1. Heat up oil，fry garlic till fragrant，add in dried chillies and stir fry until fragrant.

2. Add in mustard green and all the ingredients.

3. Pour in water，bring to a boil，add in seasoning.

4. Cover the wok，simmer until meat and vegetables are all soften. Serve hot.

甘香螃蟹 Kam Heong Crab

通常有时间会预先炒好甘香酱，再分成几份，放入冷冻库。

当买了海鲜或肉类就会煮甘香，超方便的。

甘香螃蟹

材料 :

螃蟹  4只（洗净，切件）
甘香酱食谱这里

做法 ：

1. 螃蟹放进热油中炸熟，捞起沥干油份。

2. 烧热一汤匙油，加入甘香酱，放入螃蟹炒香，既可上碟享用。

Kam Heong Crab

Ingredient :

4 crabs，washed，cut into pieces

Kam Heong Sauce recipe here

Method :

1. Heat up oil，deep fried crabs，drain well.

2. Heat 1 tbsp oil，add in kam heong sauce，put in crabs and stir fry until fragrant. Dish up and serve.

妈蜜鸡 Marmite Chicken

妈蜜鸡。。最近爱上的一道菜肴，

配上热腾腾的白饭，十分好味。

妈蜜鸡

材料 ：

鸡  500克 (切块)
白芝麻  适量


腌料 ：

蚝油  1茶匙
生抽  1茶匙
麻油  1/2茶匙
胡椒粉  1茶匙
玉米粉  1大匙 


酱料 ：(调匀)

妈蜜酵母精华   1大匙
麦芽糖  1大匙
蜜糖  1大匙
生抽  1大匙
胡椒粉  少许
清水  适量


做法 ：

1. 鸡肉加入腌料腌至少1小时或以上。
2. 热油锅，放入鸡肉炸熟至金黄色，捞起沥干油份。 
3. 把酱料倒入锅中煮至浓稠，倒入鸡肉块翻炒均匀，撒上白芝麻即可。


Marmite Chicken

Ingredients ：

500g chicken，cut into pieces
sesame seeds


Marinade ：

1tsp oyster sauce
1tsp light soy sauce
1/2tsp sesame oil
1tsp pepper
1tbsp cornstarch


Marmite sauce ：

1tbsp marmite yeast extract
1tbsp maltose
1tbsp honey
1tbsp light soy sauce
pepper
water


Method ：

1. Marinate chicken at least 1 hour or more.
2. Heat up oil，deep fried chicken until golden brown. 
3. Add in marmite mixture in a wok，cook until sauce has slightly thickened，add in fried chicken stir well，sprinkle sesame seed and serve.

烤香茅鸡串 Grilled Lemongrass Chicken Skewers

烤香茅鸡串

材料 : 可以做出20串 

鸡肉碎  750克

蒜头  1+1/2 大匙 (切碎)
姜  1大匙 (切碎)
红辣椒  2条
巴西叶  2大匙 (切碎)

香茅  2茶匙 (白色部份, 切碎)

鱼露  1茶匙
酸甘汁  1大匙
盐  适量
鸡蛋  1个
香茅  10枝

抹面（A) ：

糖  2茶匙
香茅  1茶匙 (切碎)

水  3茶匙
油  3茶匙

做法 :

1. 香茅洗干净后， 用擀面棍把香茅稍微上下杆一下， 以释放香味。 把香茅切半备用。 
2. 鸡肉碎加入 蒜头碎， 姜碎， 辣椒碎，香茅碎，  巴西叶， 酸甘汁， 鱼露， 盐。混合好。
3. 鸡蛋打散后加入。混合。 
4. 手掌放些油， 把肉碎包裹着香茅， 然后放入冰箱30分钟备用。 
5. 预热烤箱180'C. 鸡肉串两面都抹上(A), 烤10分钟， 翻面，再抹上 (A), 继续烤10分钟或至熟。

Grilled Lemongrass Chicken Skewers

Ingredients :

750g chicken mince
1+1/2 tbsp garlic paste
1 tbsp ginger paste
2 red chillies
2 tbsp basil leaves, finely chopped
2 tsp lemongrass stalk, very finely chopped
1 tsp fish sauce, optional
1 tbsp lime juice
salt
1 egg
10 nos lemongrass stalks

For the basting liquid :

2 tsp sugar
1 tsp finely chopped lemongrass stalk
3 tsp water

3 tsp oil

Method :

1. Wash the lemongrass stalks and pat dry. Run a rolling pin along the length of the stalks in order to release the aromatic oils. Cut the stalk into 2 (each piece should be about 5 inches long) and set aside.
2. Into the chicken mince, add the ginger garlic pastes, chopped red chillies, finely chopped basil, lemon juice, salt and fish oil, if using, and mix well.
3. Lightly beat the egg and add it to the chicken mince. Mix well.
4. Dab a little oil over your palms, shape each ball of mince around one end of the lemongrass stalk and place over a baking tray lined with aluminium foil. Cover and chill in the fridge for at least 30 minutes or longer.
5. Pre-heat the oven/grill to 180 deg C. Brush the top side of the skewers with the basting liquid and grill for 10 minutes. Turn them over, brush with the basting liquid and grill for a further 10 minutes or until done.

(Recipe adapted from here & here)

甘香啦啦 Kam Heong Clams

甘香啦啦

材料 :

啦啦
甘香酱
食油


做法 :

1. 用清水浸泡啦啦1小时，把沙粒吐出。
2. 烧热油，加入甘香酱炒香。加入啦啦翻炒至啦啦开口，即可盛起。




Kam Heong Clams

Ingredients :

Clams
Kam Heong Sauce
Oil for cooking


Method :

1. Soak clams in a big pot of water for 1 hour to clear out sand store inside.
2. Heat oil in a wok，add in kam heong sauce stir-fry. Add in clams stir-fry until the clams open. Dish up and serve.

蓝花饭 & 咖哩鸡 Butterfly Pea Flower Rice & Curry Chicken

蓝花饭

材料 :

白米  2杯

清水  3杯
蓝花  20朵


做法 ：

1. 蓝花加清水1杯，煮滚2分钟，过滤取蓝花汁。
2. 将米洗净，沥干水份，加入蓝花汁和清水，用电饭锅煮熟。


咖哩鸡

材料 A :

鸡肉  1公斤
马铃薯  4粒 (去皮，切块)
咖喱叶  5枝
辣椒糊  4-5汤匙
Baba's肉类咖哩粉  4-5汤匙
椰浆  250毫升
清水  500豪升 +-


材料 B : (捣烂)

葱头仔  250克
蒜  5瓣
香茅  5枝


调味料 : 盐, 糖, 生抽


做法 :

1. 烧热油，先爆香材料Ｂ。
2. 加入鸡肉拌炒至转白色，加入咖喱叶，辣椒糊和咖哩粉拌匀。
3. 倒入清水和马铃薯, 加锅盖焖煮至熟软。

4. 最后加入椰浆和调味料煮滚即可以盛起。

Butterfly Pea Flower Rice

Ingredients :

2 cups rice
3 cups water
20 butterfly pea flowers ( bunga telang biru )


Method :

1. Boil butterfly pea flowers with 1 cup water for 2 minutes, discard flowers and retain the blue water.
2. Wash and drain the rice. Combine with the water and butterfly pea flower water and cook the rice as usual.

Curry Chicken

Ingredients A :

1kg chicken, cut into bite-size pieces
4 potatoes, peels and cut into chunks
5 sprig curry leaves
4-5 tbsp chilli paste

4-5 tbsp curry powder
250ml coconut milk
500ml +- water


Ingredients B : (pound)

250g shallots
5 cloves garlic
5 stalks lemongrass,  bruised


Seasonings : salt, sugar, light soy sauce

Method :

1. Heat oil in a wok, sauté the pound ingredients B until fragrant.
2. Add in chicken pieces, curry leaves, chilli paste, curry powder and stir fry.
3. Pour in water and potatoes, cover the lid and simmer till the chicken is cooked.
4. Add in coconut milk, seasonings and bring to boil. Dish out and serve with butterfly pea flower rice.

东炎烤鸡 Tom Yam Baked Chicken

Jingle bells，jingle bells，Jingle all the way.....

好喜欢十二月这月份，因为有温馨的圣诞节。。。

东炎烤鸡

材料： 

6 个大鸡腿

腌料 :

 

东炎酱  2汤匙

小葱头  8-10粒（去皮）

蒜头  5瓣（去皮） 

红辣椒  3条（去籽）

指天椒  4-5条

柠檬叶  4 片 (切细）

蜜糖  2汤匙

盐  少许

做法：

 

1. 将所有腌料放入食物搅拌器搅打至成酱。（不可加水）

2. 把腌料抹在鸡腿表面上，腌最少2个小时或最好腌一个晚上，更入味。

3. 鸡腿裹上锡箔纸（可放上香蕉叶），预热烤箱200c，烤30-35分钟即可。

 

 

注 ： 根据自己的喜好以及所选用的东炎酱调整味道。

 

 

 

Tom Yam Baked Chicken

6 large chicken drumsticks with thigh

 

Ingredients for marinade:

 
2 tbsp Tom Yam paste
8-10 shallots (skinned)
5 clove garlic (skinned)

3 red chillies (seeded)
4-5 small hot chillies/cili padi
4 pieces kaffir leaves (cut into smaller pieces)2 tbsp honey
some salt

Method: 

1. Blend all the marinade ingredients until fine and in paste form. (Do not add water when blending them)
2. Rub the ground ingredients on chicken and marinate for at least 2 hours or preferably over night.
3. Preheated oven at 200c，wrap the chicken seperately with aluminium foil (can line it with a piece of banana leaves if you want-optional) and bake for 30-35 mins.
Serve warm with steamed rice or we can just eat the chicken alone.

Note :  Adjust the flavour according to your own preference and it's also depend on brand of Tom-Yum paste used. When the chicken is cooked, there will be some chicken juice inside the aluminium foil. Don't throw that away, that's the best Tom-Yum soup you can ever have!

 

（Recipe adapted from Cooking Crave）