咖哩马铃薯包子

Found in web will try later.

包皮材料

300g 包粉或面粉

5g 发粉 (我用1小茶匙）

5g 酵母 （我用1小茶匙）

40g 幼糖（我用1大汤匙）

食油大约1汤匙

120-150g 水

包皮做法：

全部材料揉成团，分割成6份，滚圆，放5分钟，杆平（四周围要薄）

放入馅料包起来，发酵30-40分钟，用中火蒸10-12分钟

（蒸好后，不要马上开盖，开一点让里面的水蒸气慢慢散发） 

温馨提示：

有烘焙姐妹说每次杆面团，然后拿上来，就会缩回去，那是因为你没让

你的面团“跑”也就是说，你杆了之后不要直接包，放着先去杆别的面团，

把所有的面团都杆完，才从第一个包起这样皮就很有伸缩性，很好包了

咖喱马铃薯馅料：

马铃薯 - 2粒切丁

鸡胸肉 - 切幼 

咖哩叶 - 数叶

咖哩粉 - 2大匙

玉米粒 - 1/2碗

小葱（大粒） - 1粒切幼 

调味料 - 适量（以个人口味放盐，胡椒粉和鸡精粉）

Pasta with Italian Bolognese Sauce

INGREDIENTS

5 tbsp              Olive Oil
200 g               Pancetta (Bacon), Cut Into Small Cubes
5 nos               Big Red Onion, Medium Chop
5 cloves           Garlic, Medium Chop
1 no                Carrots(Big), Medium Chop
5 stalks           Celery, Medium Chop
5 nos               Tomatoes, Cut Into Cubes
2 can               Button Mushroom, Medium Chop
100 g               Parsley, leaves picked and chopped

1 kg                 Ground Pork
1 cup               Red Wine
3 cans             Tomatoes Puree
3 pcs               Bay Leaves
1 tbsp              Ground Black Pepper
1 tbsp              Italian Herbs
Kosher salt To Taste
1 cup              Whole Milk

DIRECTIONS

1)  Saute the the pancetta(bacon) in about 5 tablespoons olive oil in a large sauce pan until aroma.
2)  Add  garlic, onion, carrots, tomatoes and celery, follow by the button mushroom to the pancetta(bacon).
3)  Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon.
     (Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned.)
4)  Add in tomatoes puree to the meat.
5)  Add the bay leaves, Italian herbs, parsley and cook for just 1 minute.
6)  Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
7)  Season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally.
8)  Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

Ikan Tenggiri Masak Lemak Cili Api

Ingredients:
500 g Ikan Tenggiri
1 no Coconut milk
1 glass Water
2 no Tomato (Each tomato cut in 4 pieces)
5 no Chili Api
Few Pieces Assam Keping
Salt & Sugar to Taste

Paste:
1 big no. Garlic
1 bowl Shallots
3 pcs Lemon Grass
1/3 inch Ginger
1/3 inch Galangal
1/3 cup dried shrimp - soaked in hot boiled water, washed and drained
1/2 teaspoon turmeric powder

Method:
1)  Combined all the paste ingredients into a food processor and blend until smooth/paste.
2)  Heat the cooking oil in a pot or wok.
3)  Saute the spice paste until fragrant.
4)  Add in water & coconut milk bring to boil.
5)  Put chili api, assam keping, tomatoes & fish to continous cook in medium low frame.
6)  Once fish cook add in salt & sugar to taste.

肉桂卷Cinnamon Roll (Sticky Bun Dough)

Ingredients:

2 cups milk

3 tsp dry yeast granules

¾ cup sugar

125g butter, melted but not hot

6 cups high-grade flour

1 tsp salt

To fill:        

6 tbsp butter, softened but not melted

½ cup sugar

1 tbsp cinnamon

1 tsp Mixed Spice
Some Raisin

Optional glaze:  

¼ cup sugar

3 tbsp water

 To dust:

icing sugar

  1)  Place the milk in a small pot and heat gently until lukewarm (so it feels neutral to the touch when you dip your finger into it). 

  2)  Remove from the heat, sprinkle the yeast over the top and whisk lightly to disperse. 

  3)  Whisk in the sugar and stand 3 minutes. 

  4)  Add the melted butter and stir to combine.

  5)  Mix flour and salt together in a large bowl and make a well in the centre. 

  6)  Add the milk and butter mixture and stir until just combined. 

  7)  Tip the dough onto a lightly floured surface and knead until smooth and silky – about 60-100 kneading strokes. 

  8)  Place the dough in a large, lightly oiled container, cover with a clean cloth and leave to rise in a warm place until it has almost doubled in size – about 1 hour.

  9)  When risen, divide the dough in half and refrigerate or freeze one half for later use. 

10)  Roll the other half out to a 60 x 30cm rectangle on a lightly floured board. 

11)  To fill, brush the rolled dough liberally with the softened butter. 

12)  Mix together the raisin, sugar and cinnamon and sprinkle over the top of the butter. 

13)  Roll the dough up tightly along the longest edge into a cylinder shape. 

14)  Cut into slices about 4cm wide. 

15)  You should have about 20 scrolls. 

16)  Line the base of a 28-30cm round cake tin with baking paper. 

17)  Arrange the scrolls in the lined cake tin, allowing 1-2cm between them. 

18)  Cover with a clean tea towel and leave to rise in a warm place (not hot or the butter will melt) for 20 minutes.

19)  While the scrolls are rising, preheat the oven to 220˚C. 

20)  Bake scrolls for 12-15 minutes until golden and cooked through.

21)  To glaze the scrolls, heat the sugar and water in a small pot until the sugar is dissolved. 

22)  Boil for 5 minutes. 

23)  Brush the scrolls with hot syrup as they emerge from the oven or dust with icing sugar.

To make in a bread maker: 

1)  Place all the ingredients except the filling and glaze in a bread maker and put on dough mode. 

2)  Once the dough has risen, divide it in half, roll out and continue as above. (Continuous the above step 10 till 23)

醃雪菜/雪裡紅 Homemade Salted Mustard Greens

材料：
雪裡紅（或芥菜)
海鹽

做法：

把雪裡紅吊起风干。大约2至3小时。
把每一片雪裡紅擦勻鹽。
过后用手揉雪裡紅。
重複兩，三次後。
瀝乾水份。
装在玻璃盤裏蓋好，放入冰箱（fridge）中。
5天後，就變成非常清香的雪裡紅。
用前要用水清浸泡至少2小时。
煮之前，要用水清洗三幾次。
用鹽自家醃製製的雪裡紅顏色青綠，氣味芬芳。最好在一星期內吃完

Tuna Bread (Milk Bread Recipe)

Ingredients
240g fresh/UHT milk
1.5 eggs
50g caster sugar
10g salt
500g bread flour
2tsp Instant yeast
70g butter (unsalted)

Method

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
Let it proof in machine for 30 - 45 mins or till double in size.
When proofing is completed, punch down the bread dough to release the air.
Shape into small balls and let the dough rest for 10 -15 mins.
Roll out dough and wrap with red bean paste. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
Bake at pre-heated oven at 180C for 30 to 35mins.
Remove bread to cool on rack completely.