家常便饭之 - 黄酒鸡 + 可乐鸡 (附加照片)(15/05/08)

bobololo

原帖由 Alice859 于 10-7-2006 02:07 PM 发表


开心看到我的'人'还是我的食谱呀???

希望会有一些私房的...还有创作出现如果创作的~要表明一下哦!!

Alice859

酱蒸酱



材料:
50g葱头仔碎
50g蒜茸, 20g姜茸
20g酸荞头碎, 50g辣椒糊
100g酸梅酱, 100ml油
100g豆酱 (磨烂)

做法:
烧热油, 爆香葱头仔,蒜茸和姜茸, 然后加入其它的材料煮滚便可.


Cheong Cheng Sauce

Ingredients:
50g chopped shallot
50g chopped garlic, 20g chopped ginger
20g leek pickles, chopped, 50g chilli boh
100g plum sauce, 100ml oil
100g fermented soya bean paste (ground)

Method:
Heat up oil, saute chopped shallots, garlic and ginger until fragrant. Add in the remaining ingredients and bring to boil. Remove from heat.

Alice859

苦瓜盅



材料:
1条苦瓜, 切厚圈
3大匙酱蒸酱
500ml水

馅料:
500g肉碎
1大匙青葱粒, 1大匙红萝卜碎
1大匙冬菇粒, 1小匙盐
1小匙粟粉, 少许胡椒粉和麻油

做法:
1. 将馅料充分拌匀, 然后酿进苦瓜里.
2. 烧热2大匙油, 放进苦瓜煎至金黄色, 翻转煎另一面.
3. 将酱蒸酱加入, 倒入水煮滚, 焖至苦瓜软便可. (4-5人份)


Stuffed Bittergound In Cheong Cheng Sauce

Ingredients:
1 bittergourd, cut into thick rings
3 tbsp Cheong Cheng Sauce
500ml water

Stuffing:
500g minced pork
1 tbsp chopped spring onion
1 tbsp chopped carrot
1 tbsp black mushroom cubes
1 tsp salt, 1 tsp corn flour
dash of pepper and sesame oil

Method:
1. Combine all stuffing ingredients and mix well. Stuff into bitterguard ring.
2. Heat up 2 tbsp oil, put in stuffed bitterguard and pan-fry until golden brown.
3. Add in Cheong Cheng Sauce, water and simmer until stuffed bitterguard are soft. Dish up and serve hot. (Serves: 4-5)

Alice859

酱爆鸡丁



材料:
300g鸡胸肉, 切丁
1粒洋葱, 切粒
1粒青灯笼椒, 切粒
2大匙酱蒸酱

腌料:
1粒蛋白, 1小匙盐
1小匙生抽
少许胡椒粉, 14大匙水

做法:
1.鸡胸肉加入腌料拌匀腌30分钟, 然后放进热油炸至熟, 捞起沥干油份.
2. 烧热1大匙油, 爆香酱蒸酱, 加入洋葱和青灯笼椒炒香, 再加入鸡丁大火炒匀便可. (3-4人份)


Stir-Fried Chicken Breast In Cheong Cheng Sauce

Ingredients:
300g chicken breast, cubed
1 onion, cubed
1 green capsicum, cubed
2 tbsp Cheong Cheng Sauce

Marinade:
1 egg white, 1 tsp salt
1 tsp light soya sauce
dash of pepper, 1 tbsp water

Method:
1. Mix chicken breast with marinade and marinate for 30 minutes. Deep-fry in hot oil for a short while. Dish and drain.
2. Heat up 1 tbsp oil, saute Cheong Cheng Sauce until fragrant. Add in onion, capsicum and stir-fry until aromatic. Add in chicken cubes and stir-fry at high heat until well-mixed. Dish up (Serve: 3-4)

Alice859

原帖由 bobololo 于 11-7-2006 12:54 AM 发表

希望会有一些私房的...还有创作出现如果创作的~要表明一下哦!!

其实我是有贴上自己的作品, 只要你仔细看清楚就知道我食谱是属于私房的还是转贴的了.. 呵呵

dreamforest

你上的菜我都很喜欢, 因为材料都很容易找到, 又不难煮. 谢谢哦~

Alice859

原帖由 dreamforest 于 11-7-2006 04:55 PM 发表
你上的菜我都很喜欢, 因为材料都很容易找到, 又不难煮. 谢谢哦~

很多是本地的食谱, 所以材料都很容易找得到的... 谢谢你的支持罗

agnes1437

alice,那个酱爆鸡丁不是和宫保鸡丁的煮法是差不多的??

bobololo

原帖由 Alice859 于 11-7-2006 12:14 PM 发表


其实我是有贴上自己的作品, 只要你仔细看清楚就知道我食谱是属于私房的还是转贴的了.. 呵呵

是不是看樣子啊?比較漂亮的都是食譜的呵呵^^

Alice859

原帖由 agnes1437 于 11-7-2006 08:06 PM 发表
alice,那个酱爆鸡丁不是和宫保鸡丁的煮法是差不多的??

是差不多的, 只是酱料不同罢了啦.. 呵呵...

Alice859

原帖由 bobololo 于 11-7-2006 11:57 PM 发表

是不是看樣子啊?比較漂亮的都是食譜的呵呵^^

哈哈哈... 对呀....

Alice859

胜瓜豆腐


材料:
2条蛋豆腐, 切长条
3杯炸油, 1/2大匙蒜茸
1小匙姜茸
1条胜瓜/丝瓜, 约200g, 切块

调味料:
1/2大匙蚝油, 1大匙生抽
1小匙盐, 150ml水
少许胡椒粉和鸡晶粉
1小匙粟粉加入2大匙水, 打芡用

做法:
1. 将豆腐放进热油中炸至金黄色, 捞起沥干油份, 用碟盛起.
2. 烧热1大匙油, 爆香蒜茸和姜茸, 加入丝瓜炒匀, 加入调味料煮2分钟, 打芡淋在炸香的豆腐上便可享用.


Braised Sweet Gourd With Bean Curds

Ingredients:
2 pieces egg bean curds, cut into strips
3 cups oil for deep-frying
1/2 tbsp chopped garlic
1 tsp chopped ginger
1 sweet gourd, about 200g, cut into pieces

Seasoning:
1/2 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp salt, 150ml water
dash of pepper and chicken stock granules
1 tsp corn flour, mixed with 2 tbsp water, for thickening

Method:
1. Deep-fry egg bean curds in hot oil until golden brown. Dish and drain. Arrange onto a serving plate.
2. Heat up 1 tbsp oil, saute chopped garlic and ginger until fragrant. Add in sweet gourd and stir well. Add in seasoning and cook for 2 minutes. Thicken with corn flour water and pour over fried bean curds. Serve hot.

Alice859

炸虾球



材料:
500g中虾

腌料:
1粒蛋白, 1/2大匙糖
1小吃盐, 1小匙麻油
1大匙粟粉

脆浆糊:
1粒鸡蛋, 1小匙发粉
2大匙油, 3大匙面粉
1大匙粟粉, 1/2小匙盐
150ml水

做法:
1. 虾去壳留尾, 洗净用竹签跳去肠泥, 然后用纸吸干水分.
2. 将腌料加入拌匀, 放入冰箱腌约10分钟.
3. 虾沾上脆浆糊, 然后放进热油中炸至金黄色, 即可盛起.


Prawn Fritters

Ingredients:
500g medium sized prawns

Marinade:
1 egg white, 1/2 tbsp sugar
1 tsp salt, 1 tsp sesame oil
1 tbsp corn flour

Batter:
1 egg, 1 tsp baking powder
2 tbsp oil, 3 tbsp plain flour
1 tbsp corn flour
1/2 tsp salt, 150ml water

Method:
1 Shell prawns and keep the tails. Remove vein and pat dry.
2. Combine prawns with marinade and mix well. Chill in the fridge for 10 minutes.
3. Dip prawns in batter and deep-fry in hot oil until golden brown. Dish up and serve.

[ 本帖最后由 Alice859 于 13-7-2006 11:30 AM 编辑 ]

johnny626

昨晚一口气把你的食谱抄完....忘记说谢谢......
虽然没机会煮....但是就是想收藏起来, 希望以后有机会试试你的食谱

bobololo

原帖由 johnny626 于 12-7-2006 11:29 PM 发表
昨晚一口气把你的食谱抄完....忘记说谢谢......
虽然没机会煮....但是就是想收藏起来, 希望以后有机会试试你的食谱

以后回来看就可以拉～反正是精华篇

bobololo

虾球好象样子不是很好噢～感觉不是很好吃～如果炸得漂亮一点就很好了～

Alice859

玉兰肥鸡



材料A:
4000ml水, 1 只鸡
200g芥兰

材料B:
1大匙蒜茸, 3大匙油

调味料:
2大匙蚝油, 1小匙盐
1小匙鸡晶粉, 100ml水
1小匙粟粉, 加入1大匙水, 打芡用

做法:
1. 将水煮滚, 放入鸡转小火继续煮35分钟或至熟便可捞起, 浸在冰水里约15分钟. 取出沥干斩块上碟.
2. 芥兰烫熟, 排在鸡块旁.
3. 烧热3大匙油, 爆香蒜茸, 加入调味料煮滚, 打芡淋在鸡块上便可享用.


Chicken With Kai Lan

Ingredients A:
4000ml water
1 whole chicken
200g kai lan

Ingredients B:
1 tbsp chopped garlic
3 tbsp oil

Seasoning:
2 tbsp oyster sauce, 1 tsp salt
1 tsp chicken stock granules, 100ml water
1 tsp corn flour, mixed with 1 tbsp water, for thickening

Method:
1. Bring water to boil. Put in chicken, lower the heat and cook for 35 minutes or until cooked. Dish up and soak in iced water for 15 minutes. Remove, cut into pieces and arrange onto a serving plate.
2. Blanch kai lan until cooked and arrange with chicken.
3. Heat up 3 tbsp oil and saute chopped garlic until fragrant. Add in seasoning and bring to boil. Thicken with corn flour water and pour over chicken and kai lan. Serve.

Alice859

甘香拉拉



材料:
2大匙油
1大匙虾米, 浸软
2大匙咖哩叶, 10粒葱头仔, 切碎
10条指天椒, 切粒
600g拉拉, 泡在盐水中1小时, 沥干水分.

调味料:
1/2大匙豆酱, 1大匙咖哩粉
1小匙生抽, 1大匙蚝油
1小匙糖, 1/2小匙黑酱油
少许鸡晶粉
适量粟粉水打芡用

做法:
1. 烧热2大匙油, 爆香虾米, 加入咖哩叶,葱头仔碎和指天椒炒香.
2. 倒入拉拉和调味料大火炒匀.
3. 将镬盖盖好, 局煮2分钟至拉拉的壳打开, 再加入少许粟粉水勾芡, 炒匀便可上桌享用.


Kam Heong La La

Ingredients:
2 tbsp oil, 1 tbsp dried prawns, soaked
2 tbsp curry leaves, 10 shallots, chopped
10 chilli padi, chopped
600g la la, soaked in salt water for 1 hour and drained

Seasoning:
1/2 tsp taucheong / fermented soya bean paste
1 tbsp curry powder, 1 tbsp oyster sauce
1 tsp light soya sauce, 1 tsp sugar
1/2 tsp dark soya sauce
dash of chicken stock granules
corn flour water for thickening

Method:
1. Heat up 2 tbsp oil and saute dried prawns until fragrant. Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.
2. Add in la la, seasoning and stir-fry at high heat until well-mixed.
3. Cover the lid, cook for about 2 minutes until la la are opened. Thicken with corn flour water, mix well and dish up.

bobololo

那个鸡好美哦~肚子饿了

那个拉拉第一次看到这样煮法

Alice859

虾米蚝油酱



材料:
10粒葱头仔, 切碎
2大匙蒜茸
1小匙指天椒
100g虾米, 炸至香脆
100ml油

调味料:
5大匙蚝油, 2大匙生抽
1小匙糖, 1小匙麻油

做法:
烧热油, 爆香葱头仔,蒜茸和指天椒, 加入调味料煮滚, 用时加入虾米便可.


Spicy Dried Prawns Sauce

Ingredients:
10 shallots, peeled and chopped
2 tbsp chopped garlic
1 tsp chopped chilli padi
100g dried prawns, deep-fried until crispy
100ml water

Seasoning:
5 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp sugar, 1 tsp sesame oil

Method:
Heat up oil, saute chopped shallots, garlic and chilli padi until fragrant. Add in seasoning and bring to boil. Add in fried prawns and mix well.