Friday, 31 July 2015

胡萝卜甜橙汁 Carrot Orange Juice

冬菇肉碎豆腐Braised Mushroom Minced Meat & Fried Bean Curd

Ingredients:
4 nos White Bean Curd - cut in 4 pieces each
1 pkt Fresh Mushroom - cut in thick slices
100 g Minced Meat - marinade with soy sauce, pepper, sesame oil & corn flour
1 tbsp Chopped Garlic
2 tbsp Corn flour
1/2 bowl Water
Oil
To Taste:
Soy Sauce
Pepper
To Thicken The Sauce:
Corn Flour
Water

Method:
1) Coat bean curd with 2 tbsp of corn flour.
2) Heat oil in a pan, pan-fry bean curd till
both side golden brown. set aside.
3) Heat oil sautee the chopped garlic, add in marinated
minced meat & mushroom continue cook.
4) Put in 1/2 bowl of water bring to boil, then add in fried
bean curd.
5) Add in soy sauce and pepper to taste, continue to braise
the minced meat, mushroom & bean curd.
6) Thicken the gravy with cornflour & water mixture.
7) Add in scallion to garnish.
8) Serve it.

咖喱红鲷鱼Curry Red Snapper Fish

Ingredients:
1 kg Red Snapper Fish - wash & pat dry
1 pkt Instant Curry Paste
200 ml Coconut Milk
2 cups Water
2 pcs Brinjal, wash, cut 2' long
1 no Tomato, cut into pieces

To Taste:
Soy Sauce

Method:
1. Pan-fry brinjal and set aside.

2. Heat oil stir-fry 1 pkt of instant curry paste.

3. Add in fish & well combined with paste.

4. Mix coconut milk with water, add into fish and bring to boil then lower the frame.

5. Add in tomatoes.

6. Continuous to cook for 15 to 20 minutes or till fish cooked.

7. Add in brinjal and taste it with soy sauce.

8) Served.

熏火腿肉牛角包Bacon Ham Croissant

Thursday, 30 July 2015

晚餐Dinner

空炸腐竹 Air Fry Fu Chok

蚝煎Fried Oyster with Eggs

自制槟城卤肉Home Made Penang Lobak

Ingredients:
2 kg Lean Pork - cut into strips or blend
1 kg Prawn - cut into cube
1 pcs Carrots - dice in small pieces
10 pcs Water Chesnuts - dice in small pieces
2 big Onions - minced it
5pcs Garlic - minced it
4 tbsp Five spice powder (Pok Aun Thong)
1 tsp Pepper
8 tbsp Corn Flour
2 nos Egg
Oyster Sauce, Salt & sugar to taste
3 pcs of Bean Curd Skins for wrapping the lobak (Tau Pueh) (make around 35pcs)

1. Mix all the ingredients together and marinade for at least 24 hours.
2. Cut the bean curd skins into 8”x6”.
3. Take around 4 table spoons of the mixed ingredients and put on to the bean curd skin and make into rolls. You can use corn flour glue (corn flour mixed with boiling water) to stick the edges so that the bean curd skins will stay in place.
4. Bake in oven for 10 minutes for both side of the spring roll.(You can made more to freezer it. Defrost & deep fry it whenever you want)
5. Heat oil & deep fry the "Lor Bak" rolls in hot oil until golden brown.