家常便饭之 - 黄酒鸡 + 可乐鸡 (附加照片)(15/05/08)

Alice859

枝竹羊腩煲



材料:
1/2 斤新鮮羊腩(羊肉)
4-5 片薑
1/2 件南乳
2 條枝竹
6 隻冬菇
1 條荵段
1 小節蘿蔔
4 片甘筍花片
1 湯匙南乳汁
2 粒乾荵(切件)

調味料:
2 茶匙糖
1/2 湯匙老抽
2 杯上湯(清水)
麻油及胡椒粉各少許

做法:
(1) 羊腩切件，加入白蘿蔔同煮至八，九成腍，取出蘿蔔，沖淨羊肉瀝乾水份；南乳搗爛成茸，加入南乳汁攪勻留用。
(2) 枝竹折段，放入滾油內炸至起泡(也可買已炸的枝竹，浸軟即可用)，撈出用水浸至軟身後瀝乾；冬菇浸軟去蒂洗淨瀝乾，加入少許薑汁，紹酒拌勻待用。
(3) 燒熱油二湯匙，爆香荵片，薑片，荵段及南乳汁料，將羊腩回鑊，澆酒後注入調味料同煮至滾。
(4) 將所有材料轉盛砂鍋內，加入冬菇，用小中火炆煮至材料腍，放入枝竹及甘筍花再炆夠酥腍及汁濃，即可原鍋熱食。

[ 本帖最后由 Alice859 于 16-6-2006 02:10 PM 编辑 ]

Alice859

鮮蝦冬蔭功湯



材料: (1人用)
80克鮮蝦(去殼)
20克草菇
30克番茄(切件)
1茶匙香茅(切碎)
1/2茶匙南薑(切薄片)
1茶匙紅辣椒仔(切粒)
2茶匙冬蔭膏
1茶匙辣椒膏
300毫升雞湯
1湯匙油
泰國青檸葉數片

做法:
(1) 起油鑊，爆香冬蔭膏及辣椒膏，然後加入雞湯煮滾。
(2) 把草菇、香茅、青檸葉、辣椒及南薑一同加入湯中，煮約十分鐘。
(3) 放入蝦及番茄滾至蝦肉熟透便可。

備註:
(1) 若想湯的蝦味更濃，可連蝦頭、蝦殼一併煮，吃時才去殼。


Tom Yam Kung w/Prawn Soup
           
Indgredients: (1 portion)
80g Prawns (peeled)
20g Straw mushrooms
30g Tomato (chopped)
1 tsp lemongrass (chopped)
1/2 tsp galangal (sliced)
1 tsp young red chilli (chopped)
2 tsp Tom Yum paste
1 tsp chilli paste
300ml chicken stock
A few lime leaves

Method:
(1) Saute chilli paste and Tom Yum paste with oil. Add chicken stock & briing it to the boil.
(2) Add all ingredients, except prawns & tomatoes and simmer for 10 mins.
(3) Add prawns and tomatoes. Simmer until prawns are fully cooked, about 30 seconds. Serve.

Tips:
(1) Cooking the soup with the prawns unpeeled will add much flavour to it.

Alice859

奶油虾



材料:
500g中虾, 修剪, 开背
4粒蛋黄
1大匙淡奶
5大匙牛油或马芝林
1大匙咖哩叶
1/2大匙指天椒碎或可不用

调味料:
1/2小匙盐
1/2小匙糖
少许鸡晶粉

做法:
1. 虾放进热油中炸至收, 捞起沥干油份.
2. 蛋黄加入淡奶拌匀.
3. 热镬, 加入牛油热至溶, 用中火慢慢倒入混合料(2), 另一手用镬铲不停搅拌使
蛋液凝结成一丝丝状, 加入咖哩叶,指天椒和调味料.
4. 加入虾炒匀, 盛起沥干多余的油便可上碟备用.


Butter Prawns

Ingredients:
500g medium-sized prawns, trimmed, slit back
4 eggs yolks
1 tbsp evaporated milk
5 tbsp butter or margarine
1 tbsp curry leaves
1/2 tbsp chopped chilli padi, optional

Seasoning:
1 tsp salt
1/2 tsp sugar
dash of chicken stock granules

Method:
1. Heat up oil for deep-frying, pit in prawns and deep-fry until cooked.
Dish and drain.
2. Combine egg yolks, evaporated milk and mix well.
3. Heat up wok, melt butter with low heat. Slowly pour in mixture (2), keep
stirring until mixture form into very fine shreds. Add in curry leaves,
chilli padi, seasoning and mix well.
4. Put in prawns and mix well. Dish up and drain off the excess oil. Serves

Alice859

泰式炸鱼


材料:
1条金风鱼, 约600g
三杯炸油

材料 A:
1粒洋葱, 切丝
1大匙红辣椒丝
1大匙香茅碎
半大匙枫柑叶丝

汁料:
3大匙鱼露
3大匙酸柑汁
1大匙糖
1小匙指天椒碎
100ml滚水

做法:
1. 烧热油锅, 放入金风鱼炸至金黄色及香脆, 捞起沥干油份,上碟.
2. 材料A拌匀, 铺在鱼身上, 再淋上汁料便可上碟.


Thai Style Fried Fish

Ingredients:
1 red tilapia fish, about 600g
3 cups oil for deep-frying

Ingredients A:
1 onion, shredded finely
1 tbsp shredded red chilli
1/2 tbsp shredded kafir lime leaves
1 tbsp chopped lemongrass.

Sauce (Mixed):
3 tbsp fish sauce
3 tbsp lime juice
1 tbsp sugar
1 tbp chopped chilli padi
100l boiling water

Method:
1. Heat up oil for deep-frying, deep-fry fish until golden brown and crispy.
Dish and drain. Arrange onto a platter.
2. Mix ingredients A and put on top of fried fish. Pour over prepared sauce
and serve immediately.

Alice859

咕噜肉



材料:
500ml炸油, 300g上肉或夹心肉
适量干粟粉, 沾肉用
1粒灯笼椒, 切角, 1粒番茄, 切角
1粒洋葱, 切角, 100g黄梨, 切角

腌料:
1/2小匙盐, 1/2小匙糖
1小匙蚝油, 1/2小匙麻油
1粒鸡蛋, 1大匙绍兴酒
1小匙苏打粉, 3大匙水

汁料:
1大匙酸梅酱, 3大匙番茄酱
1大匙辣椒酱
1大匙糖, 1小匙盐
1/2大匙白醋, 100ml水

做法:
1. 上肉切成半寸厚, 然后用刀背拍至松, 切粒, 加入腌料拌匀腌30分钟.
2. 腌好的肉沾上干粟粉, 放进热油中炸至金黄色, 捞起沥干油份.
3. 留1大匙油, 爆香灯笼椒,番茄,洋葱和黄梨, 倒入汁料煮至浓.
4. 最后加入炸脆的肉, 拌匀便可上桌享用.


Ku Low Yok

Ingredients:
500ml oil for deep-frying, 300 pork (with fat)
corn flour for coating pork
1 green capsicum, sliced, 1 tomato, cut into wedges
1 tomato, cut into wedges
1 onion, sliced, 100g pineapple, sliced

Marinade:
1/2 tsp salt, 1/2 tsp sugar
1 tsp oyster sauce, 1/2 tsp sesame oil
1 egg, 1tbsp shaoxing wine
1 tsp bicarbonate for soda, 3 tbsp water

Sauce:
1 tbsp plum sauce, 3 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp sugar, 1 tsp salt
1/2 tbsp white rice vinegar, 100ml water

Method:
1. Cut porj into 1/2" thick and pound with the back of knife until tender.
Then cut into cubes, Add in marinade and marinate for 30 minutes.
2. Coat pork cubes with corn flour and deep-fry in hot oil until golden
brown. Dish and drain.
3. Leave 1 tbsp oil in wok, stir-fry capsicum, tomato, onion and pineapple
until fragrant. Pour in sauce and bring to cook until thick.
4. Add in deep-fryed pork and mix well. Dish up and serve.

Alice859

四大天王



材料:
2大匙油, 1大匙蒜茸
2大匙虾米, 浸软
100g臭豆
100g长豆/豆角, 切成3cm长
100g羊角豆
100g四瓣豆, 切片
1条红辣椒, 切丝

调味料:
1/2 小匙盐, 1大匙蚝油
1/2小匙糖, 少许鸡精粉

做法:
1. 先将臭豆,豆角,羊角豆和四瓣豆拉油约1分钟, 捞起.
2. 烧热2大匙油, 爆香蒜茸和虾米.
3. 将全部的材料和调味料加入炒匀便可上碟.


Stir-fried Spicy Assorted Beans

Ingredients:
2 tbsp oil, 1 tbsp chopped garlic
2 tbsp dried prawns, soaked
100g petai beans
100g long beans, cut into 3cm length
100g lady's fingers, sliced
100g four-angle bean, sliced
1 red chilli, shredded

Seasoning:
1/2 tsp salt, 1 tbsp oyster sauce
1/2 tsp sugar, dash of chicken stock granules

Method:
1. Deep-fry petai beans, long beans, lady's finger, four-angle beans in
hot oil for 1 minute. Dish up.
2. Heat up 2 tbsp oil, saute chopped garlic and dried prawns until fragrant.
3. Add in the remaining ingredients, seasoning and stir-fry until well-mixed.
Dish up and serve.

Alice859

煲仔豆腐



材料:
2条蛋豆腐
1小匙蒜茸
5片姜, 100g虾仁
100g烧肉, 切片
100g甜豆
50红萝卜片
150ml水

调味料:
1/2大匙蚝油
1/4小匙盐
1小匙生抽
1/4小匙胡椒粉
1小匙粟粉加入2大匙水, 打芡用

做法:
1. 将豆腐切块, 放进热油中炸至金黄色, 捞起沥干油份.
2. 用瓦煲烧热1大匙油, 爆香蒜茸和姜片, 倒入虾仁, 烧肉, 甜豆和红萝卜炒匀,
加入调味料和豆腐煮2分钟, 打芡便可上桌享用.


Bean Curd And Roasted Pork In Clay Pot

Ingredients:
2 egg bean curds
1 tsp chopped garlic
5 slices ginger, 100g shelled prawns
100g roasted pork, sliced
100g honey beans
50g sliced carrot, 150ml water

Seasoning:
1/2 tbsp oyster sauce, 1/4 tsp salt
1 tsp light soya sauce
1/4 tsp pepper1 tsp corn flour, mixed with 2 tbsp water, for thickening

Method:
1. Deep-fry bean curd in hot oil until golden brown. Dish and drain.
2. Heat up 1 tbsp oil in clay pot, saute chopped garlic and sliced ginger until fragrant. Add in prawns, roasted pork, honey beans, carrot and stir well. Add in seasoning, bean curd and cook for 2 minutes. Thicken with corn flour water and remove from heat. Serve hot.

Alice859

西柠蜜汁加厚骨



材料:
1kg加厚排骨, 斩块
适量炸油

腌料:
1大匙调味生抽
2大匙柠檬汁, 1大匙糖
1大匙玫瑰露, 1粒鸡蛋
1小匙麻油, 1/2小匙胡椒粉
2大匙粟粉, 2小匙苏打粉
100ml水

汁料:
2大匙柠檬肉, 2大匙蜜糖
1小匙盐, 200ml水

做法:
1. 将排骨加入腌料拌匀, 腌约3小时.
2. 烧热油锅, 加入排骨炸至金黄色, 捞起沥干油份.
3. 汁料倒进镬里煮至浓, 倒入排骨拌匀便可上碟.


Lemon & Honey Meaty Spare Ribs

Ingredients:
1kg meaty spare ribs, cut into pieces
oil for deep-frying

Marinade:
1 tbsp seasoning
2 tbsp lemon juice, 1 tbsp sugar
1 tbsp rose wide, 1 egg
1 tsp sesame oil, 1/2 tsp pepper
2 tbsp corn flour
2 tsp bicarbonate of soda
100ml water

Sauce:
2 tbsp lemon flesh, 2 tbsp honey
1 tsp salt, 200ml water

Method:
1. Mix spare ribs with marinade and season for 3 hours.
2. Heat up oil for deep-frying, put in spare ribs and deep-fry until golden brown. Dish and drain.
3. Pour sauce into a wok and cook until thick. Add in spare ribs, mix well and dish up.

huoshen2

原帖由 Alice859 于 18-6-2006 02:01 PM 发表
四大天王



材料:
2大匙油, 1大匙蒜茸
2大匙虾米, 浸软
100g臭豆
100g长豆/豆角, 切成3cm长
100g羊角豆
10 ...

哈!
本神的心头爱之一...
多谢了!
...

kazemori

楼主，你的食谱实在太棒了！！继续加油。

小娴@凯瑟琳

原帖由 Alice859 于 19-6-2006 04:29 PM 发表
西柠蜜汁加厚骨



材料:
1kg加厚排骨, 斩块
适量炸油

腌料:
1大匙调味生抽
2大匙柠檬汁, 1大匙糖
1大匙玫瑰露 ...

我好喜欢这个~~
楼主,谢谢分享!

Alice859

冬炎炒饭



材料:
100g鸡丁肉, 100g虾仁
2大匙油, 2粒蛋, 打散
1粒洋葱, 切粒
2大匙泰国冬炎酱
1大匙香茅碎
3大匙白饭
1大匙疯柑叶碎

调味料:
2大匙鱼露
1/2小匙糖
少许胡椒粉
1棵本地生菜, 洗净, 切丝
1粒酸柑

做法:
1. 鸡丁和虾仁放进水中烫熟, 捞起.
2. 烧热2大匙油, 炒散蛋液, 加入洋葱, 冬炎酱和香茅炒香.
3. 将白饭,疯柑叶碎,调味料,鸡丁和虾仁加入大火炒匀, 上碟, 洒上生菜丝.
5. 享用时, 济上酸柑汁即可. (3-4人份)


Fried Tom Yam Rice

Ingredients:
100g chicken meat, cubes, 100g prawn meat
2 tbsp oil, 2 eggs, beaten
1 onion, diced
2 tbsp tom yam paste
1 tbsp chopped lemongrass
3 bowls white rice
1 tbsp chopped kafir lime leaf

Seasoning:
2 tbsp fish sauce
1/2 tbsp sugar
Dash of pepper
some local lettuce, cleaned and shredded
1 lime

Method:
1. Blanch chicken cubes and prawns meat in boiling water until cooked. Dish and drain.
2. Heat up 2 tbsp oil, stir0fry beaten eggs until half set. Add in onion and stir-fry until aromatic. Add in tom yam paste, chopped lemongrass and stir-fry until fragrant.
3. Add in rice, chopped kafir lime leaves, seasoning, chicken and stir-fry until well mixed. Dish onto serving platter and sprinkle with shredded letture.
4. serve with fresh squeeze lime juice. (Serve: 3-4)

Alice859

冬炎炸鸡



材料:
3只全鸡腿, 斩块
8杯炸油

腌料:
3大匙泰国冬炎酱
1粒鸡蛋, 1小匙盐
1小匙疯柑叶碎
1/2大匙香茅碎
1大匙油*
2大匙面粉, 1大匙粟粉

配料:
1粒洋葱, 去皮, 切丝, 1粒酸柑

做法:
1. 鸡肉块加入腌料拌匀, 腌大约3小时.
2. 烧热炸油, 放进鸡块炸至金黄色.
3. 洒上洋葱丝和 济上酸柑汁即可.

注:
在腌鸡时加入少量油, 可在炸时更容易也不会黏镬, 炸好的鸡尝起来也很多汁.


Deep-fried Tom Yam Chicken

Ingredients:
3 chicken whole legs, cut into pieces
8 cup oil for deep-frying

Marinade:
3 tbsp Thai tom yam paste
1 egg, 1 tsp salt
1 tsp shredded kafir lime leaves
1/2 tbsp chopped lemongrass
1 tbsp oil *
2 tbsp plain flour, 1 tbsp corn flour

To serve:
1 onion, shredded, 1 lime

Method:
1. Cpmbine chicken with marinade and marinade for about 3 hours.
2. Heat up oil for deep-frying, deep-fry chicken until golden brown and cooked.
3. Arrange onto a serving platter, sprinkle shredded onion and freshly squeezed lime juice on top before serving.

Note:
Add in a little oil while marinating chicken can help to prevent chicken pieces from sticking onto the frying pan. The fried chicken pieces are more juicy, too.

Alice859

大家不用客气, 食谱是用来跟大家分享的.. 喜欢就好... 呵呵

爱吃

楼主加油,我会支持你的,已经存了很多你帖的食谱

MONORI

我来捧场啦！！！

可惜最近没空住，要顾宝贝

Alice859

原帖由 爱吃 于 20-6-2006 07:08 PM 发表
楼主加油,我会支持你的,已经存了很多你帖的食谱

谢谢你的支持....你慢慢存, 我还有很多.. 呵呵!!!

Alice859

原帖由 MONORI 于 20-6-2006 09:49 PM 发表
我来捧场啦！！！

可惜最近没空住，要顾宝贝

你来了, 谢谢你哟...

你要好好照顾你自己和宝宝..我会帮你找些适合你宝宝的食谱, 希望能帮她早日康复... 加油哦!!!

Alice859

咸鱼芽菜



材料:
2大匙油
50g咸鱼, 切丝
1大匙姜丝
500g芽菜
1/2粒青灯笼椒, 切丝
1条红辣椒, 切丝
1棵青葱, 切3cm长

调味料:
1/2小匙盐, 1/2小匙糖
少许胡椒粉和鸡晶粉
1/2大匙绍兴酒

做法:
1. 烧热油, 加入咸鱼炸脆, 捞起备用.
2. 用剩余的油爆香姜丝, 加入其他的材料和调味料大火炒约1分钟至均匀.
3. 然后加入绍兴酒, 上碟洒上炸香咸鱼丝便可.


Stir-Fried Salted Fish And Bean Sprout

Ingredients:
2 tbsp oil
50g salted fish fillet, shredded
1 tbsp shredded ginger
500g bean sprouts
1 red chilli, shredded
1/2 green capsicum, shredded
1 stalk spring onion, cut into 3cm length

Seasoning:
1/2 tsp salt, 1/2 tsp sugar
dash of pepper and chicken stock granules
1/2 tbsp shaoxing wine

Method:
1. Heat up oil, add in salted fish and deep-fry until crispy, dish up.
2. Add the remaining ingredients, seasoning and stir-fry at high heat for
about 1 minute until well-mixed.
3. Add in shaoxing wine, mix well and dish up. Sprinkle fried salted fish
on top and serve.

[ 本帖最后由 Alice859 于 21-6-2006 09:28 PM 编辑 ]

爱吃

今天刚好煮咸鱼花腩煲，而且很巧的是方法跟楼主提供的一样，材料也一样，好巧哦！

不过，真的味道很好，很香！！！