家庭版脆皮烤鸭Two ways Homemade Crispy Roast Duck

黄金比例糖醋酱之糖醋排骨 The perfect sweet and sour sauce with pork ribs

Tofu claypot 火腩豆腐煲

Crispy Pork Belly 脆皮烧肉

How to make zongzi 粽子 Sticky Rice Dumpling | Dragon Boat Festival

To make the rice dumpling, the ingredients are as follows:
( I made a medium size dumpling, I manage to make about 20 dumplings)
* 1kg glutinous rice
* 700g pork belly
* 10 shiitake mushroom
* 3 golden shallots
* A handful of dried shrimp
* 20 chestnuts
* Dark soy sauce
* White pepper
* 5 Spices powder.
* 40 pieces bamboo leaves
* String

Notes:
** From the experience, it is best to remove the chestnut when it is still hot. When it cools down completely, it will be harder to remove.
** Using pressure cooker, it is much quicker to get the dumpling cooked. If you do not have pressure cooker, you can simmer in the big pot of boiling water and cook for 2.5 hours （this is the traditional way) but please make sure you add the water when necessary. (Water need to cover the whole dumpling).

温馨提示：
** 试做了之后，我觉得剥栗子最快，最好的方式就是在栗子上面划一个刀口，放入微波炉里，大约1分钟左右（只要栗子爆开了，就可以了）。 从微波炉里拿出来之后，趁热，把它快速剥开。一旦它冷却之后，它又变得很难剥了。 那你就再把它放入微波炉里热一下，又可以了。所以建议分批放入微波炉。
*此次做法我是以高压锅来煮这个粽子，我觉得效果非常好。而且很快。时间上省了很多。如果没有高压锅，那就以传统的方式制作，放入一锅滚水里，煮个2.5个小时。当然中间你必须时刻观察锅里的水，适当的加水。

Two ways bakuteh | bak kut teh | 干湿肉骨茶

Bakuteh / bak kut teh / 肉骨茶 means ‘meat bone tea’ in the Chinese Hokkien dialect. It is a very popular chinese dish in Malaysia, especially in Klang and Singapore. It consists of many different chinese herbs, cooking with the pork and creates the full of flavour broth.
To suit the time and convenience of the house hold cooking, a pre-mix bakuteh ingredients are easily available nowadays in the asian supermarket / grocery store.
Bakuteh is originally comes in the soup. The dry version of bak kut teh comes later. It is totally different as compared to the soup version. The dry version of bak kut teh is being cooked with additional ingredients such as okra, dried chilies and dry squids, which resulted to a more tangier and sharper taste.
In this video, I had used the following quantity of ingredients which is enough for 2-4 adults.

For the soup:
1 pack pre-mix bakuteh ingredients
1 whole garlic
1.8 litre of water
1kg of pork (You can use pork belly/ spare ribs/ collar butt)
2tbsp oyster sauce, dark soy sauce and light soy sauce each
Salt to taste

Dry bak kut teh:
Dry squid (soaked and softened)
okra
garlic
dry chilies
1tbsp dark soy sauce
1tbsp oyster sauce
4-6 tbsp from the bakuteh soup
Other ingredients:
Taiwanese bak choy (you can also use choy sum)
Tofu puff
You tiao /chinese churros / deep fry bread stick
Rice.

Easy & Quick Dinners 简易晚餐

- How to prepare an easy meal or dinner in less than 40 minutes?
- How to cook a meal for the family for a busy working mum?
- How to feed a family on a budget?
- How to cook nutritious meal for my family and kid?
- Want to know what is Asian people eating for their dinner?
If you answer YES to all the above, you come to the right place.
One vegetable + One soup + one meat, I spent less than $10 for this meal set. It is cheap, it is easy and it is delicious. By planning well ahead, this meal set is done within 40 minutes. And in between, you still got some time to be on facebook and instagram!
Ingredients for scallion chicken:
1 golden shallotscallion / spring onion
2/3 pieces ginger
2 small garlic
2tbsp oyster sauce
2tbsp soy sauce
1/2 tsp sugar and salt
Tip to have springy and firm chicken：
**Add the chicken in boiling water and cook for 10 minutes, then turn off the heat, let the chicken simmer for another 20 minutes and soak in the ice cold water for 10 minutes. **If you don't have mani cai / sweet leaves, you can use all other types of asian green vege. **No fish ball / meat ball / lotus? Don't worry. It will be delicious and full of flavour by just adding salt!

How to cook Nasi Lemak 椰浆饭

Nasi lemak is a national and traditional dish in Malaysia. It is cook with coconut milk and pandan leaf which give the rice a special fragrant. It is so popular in Malaysia and you can get this nasi lemak at the warung (the road side stalls), the market, the food court and in restaurant. The common side dish that usually comes together with nasi lemak are: hard boiled egg, cucumber slices, fried anchovies (ikan bilis), sambal, fried peanuts and chicken/beef rendang. It can be taken any time of the day. To cook this nasi lemak, there are quite a number of ingredients required and some preparation work are needed. To cook the sambal sauce, it needs patience because it has to be cook under low heat for at least 15 -30 minutes. The longer time you cook, the better it is because all the spices aroma will be released. Some people prefer to have a more textured sambal sauce. If you do, you can slice the onion and add in to the sambal in the last 3-5 minutes before you dish it out. Prep work required: Fried 30g anchovies Fried the peanuts Fried the sambal (the shrimp paste) To cook the coconut rice: 3 cups of rice (450g) 240g coconut milk Pandan leaves (if no pandan leaves, you can use 1 stalk lemon grass) water (water + coconut milk should be little bit more than how you usually cook steamed rice). Ingredients required to blend: 15g belacan (the shrimp paste) 15g anchovies 3 cloves garlic 5g ginger 70g golden shallot 9 pieces big dry chillies Other ingredients required: Cucumber Hard boiled eggs 2tbsp palm sugar 4-5tbsp white sugar salt to taste 1tbsp tamarind with 2tbsp hot water water (if the sambal is a bit dry)

Chicken Rendang / Ayam rendang 仁当鸡

需要搅拌成泥的材料有：
15克干辣椒
75克红葱头
10克南姜
新鲜辣椒
5瓣蒜
10克姜
1大匙的茴香， 孜然， 芫荽（磨成粉）

其他材料有：
5大匙椰丝
220毫升椰浆
3根香茅
3-4 片泰式柠檬叶
盐
40克椰糖
1大匙罗望子
1公斤鸡肉
备注：全程都用中小火来煮，以免烧焦。 刚开始煮，会比较干，后面，油会被逼出来，所以水的分量必须斟酌的加。

在这一集，我也从我家后院採了一些新鲜的材料来准备我们的仁当鸡。希望你们喜欢。

Rendang Ayam / Chicken rendang (仁当鸡）is a type of dry curry. It is also one of the specialties in Malaysia. Chicken rendang is rich in flavour because lots of spices are used in this dish. This is something which you will never satisfy by only having one piece. Due to different spices used, it also acts as a preservative for this dish and therefore if you cannot finish at the time, you can always freeze it and reheat whenever you want.
In Malaysia, we serve this chicken rendang with steamed rice, nasi lemak (a type of coconut rice), ketupat (a compressed rice cake) and etc.
The whole process of cooking chicken rendang can be time consuming and need the patience, that's why a lot of the times, you won't be getting authentic chicken rendang in the restaurant especially oversea. If you are a curry lovers, this rendang ayam / chicken rendang is something that you shouldn't miss. The taste of it is special and unique.
In this episode I have also used some fresh ingredients picked from my small garden / backyard. Hope you guys will like it.
Ingredients to blend :
15g dry chillies
75g golden shallots
10g galangal
Chillies
5 pieces garlic
1tbsp cumin, fennel and coriander
10g ginger
Other Ingredients:
5tbsp desiccated coconut
3 pieces lemongrass
1tbsp tamarind
3-4 kaffir lime leave
salt to taste
40g palm sugar
220ml coconut milk
1kg chicken pieces
NOTE: Medium low heat is required throughout the whole cooking process to prevent burning.

Kid's cooking - Oyakodon 小小厨师之亲子丼

这是一个连小朋友都可以做出来的鸡肉饭。超级简单，快速，好吃而且不失营养。喜欢辣一点的朋友还可以撒上七味粉。 超棒的。

所需要的材料有：
鸡肉
洋葱丝
鲣鱼汁
鸡蛋
包菜
水
米饭


Oyakodon (親子丼), is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced onion are added. Sometimes, people also add the cabbage. It is a very easy and quick chicken meal / dish because all ingredients are all simmered together in a sauce which is made with soy sauce and stock, and then served on top of a large bowl of rice.
Ingredients required:
Chicken
Sliced onion
Store bough bonito sauce
eggs
cabbage
water
rice

BBQ char siu pork 叉烧肉

叉烧肉，可以用市售的叉烧酱来做，但是我还是喜欢用各种的调料来调制叉烧酱。在家自己烤叉烧肉也不是一件难事。

自制叉烧酱， 你需要：
4大匙料酒
4克红曲粉 （如果没有，可以省略，只是调色用）
1/4小匙五香粉和胡椒粉
4大匙蚝油
2大匙蒜蓉
4大匙生抽，白糖，蜂蜜


详细做法请点击以下视频链接：
https://youtu.be/r4hCxQns8ac


Charsiu Chinese BBQ Pork is a Chinese/Cantonese dish with a sweet and savoury char siu sauce. You can also buy the char siu sauce from the store but I prefer to make it myself because the home-made sauce is more natural has more balance in the sweet and savoury taste. If you can find collar butt, it will be ideal for charsiu pork. Otherwise, you can also use shoulder pork or pork belly. Ingredients you need: 1kg collar butt For marinate: 4tbs cooking wine 4g red yeast powder 1/4 tsp five spice powder 4tbsp Oyster sauce 1/4 tsp white pepper 2tbs garlic 4tbs soy sauce 4tbs sugar 4tbs honey For brushing: 2 tbsp honey 2 tbs marinated sauce 1 tbs water

Detail recipe please click the link below:
https://youtu.be/r4hCxQns8ac

Chinese Braised Pork on Rice 卤肉饭

Braised pork on rice 卤肉饭 is a popular taiwanese comfort food. People normally serve the rice with boiled egg but I prefer to have it with soft boil egg but it is up to your taste. I used 1:2 (pork mince: Pork belly) so it is not too lean nor too fat. You can adjust this accordingly to your flavour. The cook time is normally between 30 minutes to 45 minutes until the meat is tender and soft. Because of the fried shallots in the recipe, the longer you braise, the tastier it will be, but please keep an eye of the water level. You can also cook extra and store a batch in the freezer. When you want to eat, just heat it and add to your rice / noodle. Ingredients: 50g fried shallots 30g golden shallots 20g garlic 70g Kikkoman soy sauce 1/4 tsp five spice powder 1/4 tsp white pepper 1tbs sugar 200g Pork mince 400g pork belly 1tbs Oil 500g water

需要的材料有：
50克炸葱
30克红葱头
20克蒜头
70克生抽（建议使用龟甲万酱油）
1/4小匙五香粉和胡椒粉
1大匙糖
200克肉碎
400克五花肉
1大匙油
500克水

在这里，我加了五花肉，这样吃起来没那么干，口感更好一点。煮的时间大约在30-45分钟左右。由于里头加了红葱头，煮的越久，就越香浓，好吃。当然，在煮的过程里面，一定要注意水分。你可以煮多一点，把它放在冷冻柜里，想吃的时候，热一下就好了。

详细食谱链接 / Detail recipe:

https://www.youtube.com/watch?v=sg-5ESy2oS0

福州红糟鸭翅 foochow red wine paste duck wing

福州红糟鸭翅在我的家乡是一道很家常的菜色。由于它简单易做，又好吃，又下饭，所以是我家桌面上的“常客”。除了使用鸭翅，常见的包括五花肉和鸡肉，都一样好好吃。

需要的材料有：
鸭翅
红糟
姜片
生抽
糖， 盐， 水

做法：
爆香姜片，然后放入红糟，继续炒香，把鸭翅放入，翻炒， 加入其他所有调味料。焖至软，就好了。

详细做法，请参考一下影片链接。
https://www.youtube.com/watch?v=nW_6oojAknc&t=86s

Fozhou stew duck in red wine paste is a special dish of foochow. The paste can be used in lots of cooking including pork belly and chicken. It goes very well with rice.
Ingredients that we need：
Duck wing
Fuzhou red wine paste
ginger
soy sauce
salt
sugar
water

Method:
Fry the ginger, once it is fragrant, add in the fuzhou red wine paste, fry until fragrant again. Then add in the duck wing and continue frying. Then add in the salt, sugar and water, cook until it is soft, which is about 50 minutes.


For detail recipe, please refer to the following video link。
https://www.youtube.com/watch?v=nW_6oojAknc&t=86s

药材蒸鸡

药材蒸鸡

这个药材蒸鸡，很好吃。说实在我从来没煮过。 一直到最近有一个朋友来我家吃饭， 他和太太带了了一碗菜 - 就是这个蒸鸡，好好吃。问了一下怎么煮，才知道原来那么容易呀。 而且刚开始我还不敢置信鸡蒸好了之后怎么会有那么多汁。 我还以为他们加水进去呢。我煮了之后才相信哪个汁是原汁原味，没有掺水的。

材料： 
鸡翅膀 1kg (你也可以用鸡腿，整只鸡）
当归4片，
1大匙枸杞（大概10 - 15粒）
红枣5粒
1小匙盐麻油
1大匙蚝油
2大匙绍兴酒
1条党参（如果没有也不要紧）

做法：
把所有材料拌在一起，腌30-60分钟，放进蒸锅里，大火蒸约20-30分钟，就可以了。

很简单对吧。

东坡肉

东坡肉和红烧肉到底有什么分别? 其实我也不知道。我觉得这两个东西， 味道差不多，用的材料也差不多。 通常东坡肉需要的时间是非常久的。大概需要慢炖两个小时。但是因为我是一个上班的妈妈，哪有那么多的时间，所以我采取了简单，快速的方式。我先把它放在气压锅里压个15到20分钟。然后再把它放在砂锅里炖一个小时。这个时候它的肉就可以非常的软。

材料 
两颗八角
100克绍兴酒
50克糖
40克生抽
15克老抽
20克酱油膏
数片姜
一棵青葱
一公斤五花肉
400克水

做法
1.把五花肉切四方形，然后用棉绳捆绑起来。
2.气压锅里放两片姜, 100克水, 然后把捆绑好的五花肉放在气压锅里，压15到20分钟，肉底朝下。
3. 把50克糖倒进砂锅里,炒糖。小火,一直到所有的糖熔化成焦糖色。注意不要炒过头,要不然就会烧焦有苦味。
4. 焦糖色炒出来之后， 把肉放进砂锅里， 倒入绍兴酒，呛一下。然后倒入水，老抽，生抽，酱油膏，青葱，两片姜， 两颗八角， 同样肉朝底。 慢炖一个小时。 注意这里所有的酱料都是我大概的比例。 甜度和咸度 要自己试一下。毕竟每个人用的酱油咸度都不同。

这样就好了。 当天吃不完的肉，我把它撕成 一丝一丝的，然后第2天把它放进墨西哥里卷起来变成一个wrap。或者夹在馒头里都是很好吃的。我做了一个wrap给我女儿当第2天的午餐.回来时，他告诉我，“妈咪你可以下次再做吗？很好吃”。

泰式猪肉南瓜沙拉

最近搬家，卖屋，买屋，转校和托儿所的种种手续实在忙的焦头烂额。 也让我没有了煮东西的欲望。直到前几天有个网友问说你没有po美食了吗？ 我才惊觉原来我也好一段日子没有上来了。但同时间我好感动。原来有人在关注我的网站。。。 顿时也觉得好惭愧。

今天这个食谱呢是因为老公买了很漂亮的猪肉片，然后说想吃一些清凉的，不要炒的。其实我也是一直想做沙拉式的，可是没有灵感。不懂怎么做。上网看了一下，东凑西拼，就发明了这个啦。

材料：
半公斤猪肉片 （pork chop) - 不要很厚的
适量南瓜
适量生菜
青葱-切末， 切多点
5tbsp 黄糖，砂糖也行
5小颗蒜头切末，越细越好
5tbsp 生抽
5tbsp 沙拉油
2tbsp 鱼露
1/2 tsp 盐
1tbsp 姜末
3粒柠檬/lime

猪肉做法：
1. 除了前三个材料，把所有材料放进一个碗里，拌匀。
2. 把猪肉片放进来腌制2小时入味。
3. 中火把猪肉片煎熟。

南瓜：
南瓜用盐，黑胡椒，橄榄油抹均匀，放入烤箱200度烤熟。软了就是熟了。

摆盘：
1. 生菜沙拉铺在盘上
2. 煮好的猪肉片和南瓜一起放上来。
3. 腌猪肉的汁（刚才煎肉片时剩下的汁）淋上去就好了。

温馨提示：
猪肉片因为很薄，时间要拿捏好。煮太久就变硬了。 很薄的话大概2-3分钟就好了。
除了南瓜，你也可以放一些腰子豆上去。
姜和蒜，我都是用磨 （grate)的方式。这样就会很细很细。我可不想在吃的时候还吃到颗粒。呵呵呵
酸度和甜度大家都还可以在拿捏一下，毕竟个人口味不同。

简易炸鸡腿

不就是一个简单的炸鸡嘛。 谁不会？没错，就是很简单，没有技巧的炸鸡。可是为什么我要po呢？写着部落格，有时就是绞尽脑汁想要煮些什么东西，可是就是没点子，要不就是太复杂，没时间。 往往就忘记这些超级简单可是却很美味的食谱。

从鸡腿切下来的肉，用点生抽墨一下，然后用Kentucky粉腌满整个鸡腿，拿去炸就好了。 想吃炸的食物，又不想胆固醇升高，加油气炸锅的人， 就别放那儿别用了。

炸好后， 切块，摆盘，挤点柠檬汁和mayonise就好了。 下面我铺上shredded的包菜，好不错吧。嘻嘻。。。。 非常适合像我这种上班族，又带着孩子的人。

烧肉盖饭

又懒了半年了，真是该打。 话说回来，正月度假回来到现在每天都还是懒懒散散的。 煮的东西也是越来越简单饹最好都是10-15 分钟就可以吃的。这个烧肉盖饭我觉得真是好吃，快， 美味， 简单。

材料：
白饭
鸡蛋
葱花
五花肉
韩式BBQ Sauce

做法：
先说那个鸡蛋吧。请参考youtube - Jamie Oliver 大师讲解：
https://www.youtube.com/watch?v=pAWduxoCgVk

烧肉：
没工夫，没技巧的。就是把五花肉切薄片，然后用韩式BBQ Sauce腌班小时，然后放入平底锅煎。（因为切的很薄，煎一下很快就熟了。太久的话就变老了，硬了）

摆盘：
盛饭， 铺上烧肉片，弄好的鸡蛋放中间。拿一个小刀划一下，蛋黄就流出来了，再撒点葱花。流口水了吧？ 快试试吧。

乱乱煮酱油肉

这酱油肉是我用上每个家的厨房都会有的东西而煮出来的。味道还不错。真正的酱油肉是怎么煮的我也没去研究。所以，如果，煮法是和你一样的，纯属巧合。


材料：
猪蹄(我用的是猪蹄，因为我和女儿都爱吃皮。也可用梅花肉）
生抽
老抽
盐
糖/ 冰糖
很多的红葱
蒜头和姜
注：*是红葱不是市售的炸葱，红葱要切碎*蒜头我拍扁而已，懒惰切*姜我切片。*很多是多少呢？1kg 的肉用1整粒的红葱。蒜头和姜的分量大约葱的3/4。

做法：
1. 把红葱， 蒜头和姜爆香。
2. 把切块的猪蹄放进去炒，大约2-3分钟。
3. 加入所有调味料。
4. 放进气锅煮30分钟。（省煤气，哈哈). 当然你也可以用普通锅慢火焖1-1.5小时。

Slow cook lamb shank

Master Chef... 我来也。。。
开玩笑，这样的东西也配来参赛，滚，滚，滚！
哈哈哈。。。 每次看到master chef 里头每个人食物都做得很美，摆盘很漂亮，就想学一学，看来我是必须下苦功练习一下才行。
这道菜其实没什么食谱。我只是去超市买了一个slow cook 的 腌料，放进慢炖锅里，然后把lamb shank 放进去，煮它个8小时就好了。
底下是mashed potato.
旁边的烤南瓜，用盐，橄榄油 和意大利综合香料腌了一会儿，放进烤箱里烤了30分钟。