手撕雞粉皮配青瓜 Hand-shredded Chicken over Mung Bean Sheets with Cucumber

最正係個醬汁!!~ 芝麻 + 花生 = yummmmmm!


Memorial Weekend is coming. 我要去 Boston. 舊地重遊, 別有一番滋味. 時光飛逝, 轉眼又好幾年. 上次去, 剛好碰上 Cow Parade, 四圍都係 d colorful cow statues, 好 cute 架! e+ 應該無左 lu. Boston, 都去過好幾次, 最喜歡係喺 Boston 食 lobster, d lobster 非常新鮮 lor.. Maine lobster 出晒名, 今次要去 Maine 行行走走睇睇, 再食食(更加)超地道的 lobster!~ 由 Boston 去 Maine, 揸車都要三個幾鐘呢~ 今晚飛喇, red eye flight. 去 Boston meet up with friends. 星期一返黎再分享啦!~ Have a great weekend!~ ;D

臨出門, 整左個手撕雞粉皮, 我用黑肉黎整(個人喜好啦~), 先醃好雞肉, 去肥去皮攞去蒸熟, 做個自家製手撕雞. YUMM!~

材料:
雞肉、粉皮、青瓜、芝麻醬、花生醬、鹽、醬油、麻油、糖、水

做法:
1. 先處理雞肉。 雞肉去皮去肥洗淨抹乾, 用豉油、鹽、糖醃過夜。
2. 乾粉皮用水浸一個小時, 切細, 放滾水中煮三分鐘, 過冷河放碟中備用。
3. 將芝麻醬、花生醬、醬油、麻油、糖和適量水撈匀, 用微波爐叮十秒左右攪匀倒在粉皮上。
4. 雞肉放碟中, 大火蒸二十分鐘左右, 攤凍, 用手撕開雞肉, 放粉皮上。
5. 青瓜洗淨切絲放雞肉上, 食時撈匀即成。

Beef Stew 燉牛肉

A classic comfort food of all time - Beef Stew. With lots of meat and veggies, beef stew is a very traditional hearty dish that can surely warm you up. If you have a slow cooker crock pot, you can place all the ingredients in there, turn it on and let it do the work. It is extremely easy to make!

Ingredients:
beef
carrots
potatoes
onions
celery
beef stew seasonings
water
flour

Directions:
* Peel and cut carrots, potatoes, onions and celery into pieces. Soak potatoes in water. Cut beef into cubes. Dredge beef cubes in flour.
* Brown beef in a deep pan with oil. Add beef stew seasonings and water, bring it to a boil. Cover, and simmer for an hour.
* Add carrots, potatoes, onions and celery. Cover, and simmer for another 45 minutes. Ready to serve.

麵豉雞配西蘭花 Chicken with Broccoli in Miso Sauce

日式麵豉(味噌) 豆腐湯我諗大家就食得多, 麵豉雞唔知大家有無食過呢? e 個麵豉雞加左味醂同法式芥辣, 配西蘭花特別好食!! 我本身唔係太好西蘭花 d 花, but 我食 d stems, 男朋友仔幫我食晒d 花, 又 OK 左~;P

材料:
雞肉、西蘭花、 麵豉、味醂、法式芥辣、糖、蔥、薑

做法:
1. 雞肉洗淨抹乾放密實袋。 麵豉、味醂、法式芥辣、糖撈匀做醬汁醃料, 放密實袋, 將雞肉醃過夜。
2. 薑切片、蔥切粒。 西蘭花洗淨, 用滾水煮幾分鐘, 隔水上碟。
3. 熱鑊落油爆香薑, 放雞肉爆一兩分鐘, 落埋餘下的麵豉醬汁, 加點水, 加蓋煮幾分鐘至雞熟再加蔥粒即成。


Ingredients:
chicken
broccoli
miso
mirin
dijon mustard
white sugar
green onions
ginger

Directions:
* Rinsed chicken, pat dry with paper towel, place in a ziploc bag. Mix miso, mirin, mustard and sugar, put into the ziploc bag and marinade the chicken overnight.
* Sliced ginger and green onions. Rinse broccoli, put into boiling water for several minutes, drain and place on serving plate.
* Put oil in heated pan, stir-fry the ginger. Add chicken, stir-fry for about a minute or so. Add the rest of the marinade sauce with a bit of water. Covered and simmer till chicken is well done. Add some green onions and ready to serve.

忌廉湯餐肉螺絲粉 Fusilli Pasta with Spam in Cream of Chicken

Pasta 有好多種, 有粗有幼, 有通心嘅, 有螺絲形, 蝴蝶形, 貝殼形 etc. 有人問我, 點解 d 意大利人將 d pasta 整成咁多種唔同形狀唔同大細嘅? 我諗唔同形狀大細嘅 pasta 有唔同口感, 用來配合唔同醬汁同食材. 螺絲粉叫 Fusilli. 意大利人話 pasta 係佢地發明, 但亦有人相信呢 d 麵條, 早喺於公元一二七幾年係馬可勃羅帶入意大利嘅. 意大利有個 Museum of Pasta 位於羅馬, 都幾 interesting. 有機會去羅馬自由行就去 Museum of Pasta 睇睇!

www.museodellapasta.it

e 個忌廉湯餐肉螺絲粉, 係男朋友仔煮架. 十個 good!!~ ^^
餐肉用左 turkey spam. 無咁肥吖嘛.

材料:
Cream of Chicken 罐頭忌廉湯、水、螺絲粉、紅蘿白、午餐肉、雜豆

做法:
1. 午餐肉切片, 紅蘿白去皮切片, 雜豆飛水。
2. 把螺絲粉放大煲水中煮六至八分鐘, 隔水備用。
3. 燒熱鑊, 煎香午餐肉, 兜起。
4. 忌廉湯放煲內加水煮滾, 放紅蘿白、雜豆同煮一會, 加午餐肉螺絲粉拌匀再煮一分鐘上碟食得。

備註:
- 煎午餐肉用易潔鑊煎就唔洗落油, 因為午餐肉會出好多油. 油上加油就好肥啦!


Ingredients:
cream of chicken
water
fusilli pasta
carrots
turkey spam
mixed veggies

Directions:
* Slice turkey spam. Peel and slice carrots. Blanch mixed veggies.
* Cook fusilli pasta in boiling water for 6 to 8 minutes. Drain and set aside.
* Fry turkey spam in heated pan till toasty.
* Put cream of chicken into a pot with some water and bring it to a boil. Add carrots and mixed veggies. Add turkey spam and fusilli pasta, combine well. Cook for another minute. Ready to serve.

紅酒牛肉蘑菇螺絲粉 Fusilli Pasta with Beef and Mushrooms in Red Wine

得閒飲番杯, 對身體都好架! 可以減低心臟同埋血管等疾病啦, 又有抗氧化嘅功用. horhorhor.. 咁就梗係無人叫你係咁隊啦! 正所謂~ 飲得唔好 sai(浪費), 枝紅酒開左飲唔晒, 用黎煮餸就最啱. 白酒配海鮮, 紅酒配紅肉. 紅酒用黎煮牛肉, 個味好夾架! 煮嗰陣因為火力猛, 酒精都會揮發晒, 煮完小朋友應該都食得架!~ ;P

材料:
牛肉、蘑菇、洋蔥、蘆筍、螺絲粉、豉油、紅酒、茄汁、唿汁、水、糖、蒜蓉

做法:
1. 先把螺絲粉放大煲水中煮八至十分鐘, 隔水, 放碗中備用。
2. 牛肉用紅酒、豉油、糖醃一會。 洋蔥切絲, 蘑菇用掃掃乾淨, 去蒂, 略洗備用。
3. 蘆筍洗淨切段, 出水備用。 紅酒、茄汁、唿汁、水、糖放碗中撈匀做調味醬汁備用。
4. 熱鑊落油, 先將牛肉爆至七成熟, 兜起。
5. 熱鑊落油, 先爆香蒜蓉, 加入洋蔥炒一會再加磨菇同炒, 加入調味醬汁煮至滾, 牛肉回鑊一同兜匀搞掂畢起放螺絲粉上食得。

Strawberry Banana Smoothie

I love strawberries! This indulgent strawberry banana smoothie only takes a few minutes to make and it's totally healthy. A perfect breakfast treat. Made it in the morning for a quick, healthy meal on the go. Use ripped banana to get a sweeter taste and no white sugar is needed. It's like a strawberry milk shake without the calories.

Ingredients:
5-6 strawberries
1 banana
1 cup skim milk

Directions:
* Peel banana. Wash and cut off tops of strawberries.
* Blend banana and strawberries with milk in a blender on high until smooth. Vio-la!

忌廉湯焗雞飯 Baked Chicken with Rice in Cream of Chicken

e 個焗雞飯 with 忌廉湯係我一位好鍾意食雞嘅朋友教我整架!~^^ 好好味, 有雞有紅蘿白仲有飯. 一次過搞掂 wor! 超贊的 recipe ar !!!~ 一定要試.

材料:
雞、紅蘿白、米、Cream of Chicken 罐頭忌廉湯、Cream of Mushroom 罐頭忌廉湯、水、薑、酒

做法:
1. 先用薑汁酒塗抹雞上, 醃過夜備用。
2. 米洗淨, 放可入焗爐兜中, 加適量水。 紅蘿白去皮切件, 放米上。
3. 再把雞放紅蘿白上, 把 Cream of Chicken 和 Cream of Mushroom 淋在雞上。
4. 放入焗爐用 400˚F 焗五十分鐘即成。

煙肉蘆筍卷 Bacon Wrapped Asparagus

e 期都鐘意整 d hors d'oeuvres. heehee.. 簡單快捷. 焗爐焗嘅 bacon wrapped asparagus, 我用左 turkey bacon, 無咁肥吖嘛!~ ;P

Ingredients:
asparagus
turkey bacon


Directions:
* Soak toothpicks into water to avoid burning. Wash asparagus and cut an inch off the base of the stem. Cut into 2-inch spears.
* Bring water to a boil. Simmer asparagus for about 3 minutes. Drain and set aside.
* Cut bacon stripes in half. Wrap asparagus with a piece of bacon, secure with a toothpick.
* Place onto slightly greased baking pan. Bake in a 350˚F preheated oven for about 10 minutes, then broil for 3 minutes. Ready to serve.

紅豆冰沙 Red Bean Slush

加煉奶又得, 加椰奶, 用全脂奶又得! 我整左 e 個係 light version 紅豆冰沙, 無落花奶、煉奶 or 椰奶, 唔係舊時冰室茶餐廳飲嗰 d 黎架. 不過都好好味! 因為我鐘意紅豆. heehee~ light d, 早餐飲佢亦得!~

材料:
紅豆、砂糖、脫脂奶、冰

做法:
1. 先把紅豆煮淋, 攡凍備用。
2. 將一碗紅豆, 加一杯冰, 加一杯牛奶和半杯糖放攪拌機一同攪匀, 放杯內再放紅豆粒即成。

蟹肉火腿釀蘑菇 Stuffed Mushrooms with Crab and Ham

我的至愛 - 蟹肉火腿釀蘑菇!!!~ ;D
以前去 J.J. Cafe 都會叫黎食. 出去外面叫蟹肉火腿釀蘑菇都幾唔抵食架. 價錢同你叫個燴飯差唔多, 但係食唔飽人嘅. 自己整其實超容易, 只要將 d 蟹柳 & 火腿切細細粒再撈埋奇妙醬放到菇菇上攞去焗爐焗就得架喇.

材料:
蘑菇、蟹柳、火腿、bacon bits、grated cheddar cheese、奇妙醬

做法:
1. 蘑菇去蒂, 用掃掃乾淨, 用清水略沖。
2. 蟹柳、火腿切微粒, 放碗中加少許 bacon bits & 奇妙醬撈匀。
3. 把蟹柳火腿混合物釀入蘑菇中, 放已掃油焗盤上, 再加少許 grated cheddar cheese。
4. 放入已預熱的焗爐用 350˚F 焗十五分鐘左右. 再用高溫 broil 兩分鐘即成。

備註:
- 蘑菇唔好用水浸黎洗, 因為菇菇好索水架. 用個掃掃下佢再用水沖一沖就得架喇~


Ingredients:
mushrooms
imitation crab meat
ham
bacon bits
grated cheddar cheese
miracle whip

Directions:
* Remove stems from mushrooms, use a brush to swipe the mushrooms clean and roughly rinse with water.
* Minced crab meat and ham. In a medium bowl, mix in bacon bits and miracle whip till well combined.
* Fill the cap of mushrooms with round spoonfuls of filling and place them onto slightly greased baking pan. Sprinkle top with grated cheddar cheese.
* Bake in 350˚F preheated oven for about 15 minutes. Broil for 2 minutes with high heat. Ready to serve.

Notes:
- Fresh mushrooms don't need much cleaning and shouldn't be immersed in water. Just a couple of swipes with a brush and gently rinse will do.

香滑芒果布甸 Mango Pudding (Hong Kong Style)

願天下間所有母親天天都快樂!

五月第二個星期天是母親節, 有慶祝嗎? 一個多星期前, 寄了份遙遠的禮物給媽媽, 我和媽媽相隔一萬公里, 雖然沒有機會和媽媽慶祝, 要等到漫長夏天, 爸媽過來美國才能補祝, 但我也有常和媽媽通電話閒談和說說近況. 有時, 很羨慕有媽媽在身邊的朋友, 有媽媽照顧真好呢!~ 不過, 亦都因為離開了家, 學會了獨立, 學會照顧自己, 照顧屋企的大小事, 打理屋企, 其實, 都要花很多時間. 要善用時間, be more efficient, 就這樣 train 了出來. 因為實在太多野要做, 要處理. 所以煮飯都煮得要有效率. 始終對自己要求也高. 務求要快靚正嘛.

整左個芒果布甸, 寄著對母親的思念, 上次回港, 媽媽知道我喜歡, 就整左都幾多芒果嘅芒果布甸, 超好味!~ 佢係用啫哩粉整嘅, 我地 e 邊好難買到芒果味嘅啫哩粉, 所以我就用魚膠粉加吉士粉黎整. 都好香好滑架! 芒果布甸整法有好多, 有落蛋有唔落蛋, 有用花奶有唔用花奶, e 個布甸亦都可以整 light version. 就係唔好落 cream. 用 skim milk 代替都可以. 你地都試下啦!~ ^^

材料﹕
芒果三個、淡忌廉3/4杯、花奶一罐、水半杯、糖半杯、魚膠粉兩湯匙、吉士粉三湯匙

做法:
1. 將兩個芒果去皮去核切粒，加1/4杯糖放入攪拌機打成芒果醬, 另一個芒果切粒備用。
2. 魚膠粉加水開匀, 加1/4杯糖, 坐熱水攪至完全溶解, 攤凍備用。
3. 淡忌廉、花奶放大碗內混合, 畢起兩湯匙用來開吉士粉, 坐熱水攪溶。
4. 再將芒果醬、魚膠粉水、吉士奶倒入忌廉花奶中混合攪勻，倒入甜品杯, 加芒果粒於杯中, 放雪櫃雪至凝固搞掂食得。

備註:
- 唔好貪平用大大個嗰 d 墨西哥芒呀, 嗰 d 好多毛又唔夠甜, 唔夠芒果味呢~

Ingredients:
3 mangoes
3/4 cup whipping cream
1 can evaporated milk
1/2 cup water
1/2 cup sugar
2 tablespoons gelatin
3 tablespoons custard powder

Directions:
* Peel two mangoes, remove pits. Slice the flesh off, put into a blender and puree with 1/4 cup sugar. Cut the other mango into chunks.
* Combine gelatin with water and 1/4 cup of sugar in top of double boiler till completely dissolved. Let cool and set aside.
* In a large bowl, combine whipping cream and evaporated milk. Set two tablespoons of the cream mixture into another bowl and mix it with custard powder. Stir well till completely dissolved in top of double boiler.
* Mix mango puree, gelatin water and custard milk into the cream mixture. Pour into dessert cups and put into refrigerator and chill until firm.

瑤柱冬菇扒節瓜 Fuzzy Melon with Shitake Mushrooms and Dried Scallops

尋曰參加左朋友個婚禮, 又有機會見返 d 好耐無見嘅舊朋友, 真係好開心, 更開心嘅就係, 原來有好多人一直默默支持我 e 個 blog, 成日追黎睇, 同埋有試我 d recipes 呢!~ 雖然無乜人留言, 但當我知道有人鐘意我個 blog, 真係好開心架!!~ 我會用我有限嘅時間, 盡力做我有能力做嘅野^^ thank you 晒呀!!~

瑤柱冬菇肉絲, 好好嘅配料, 用黎扒乜都得架, 扒豆腐又得, 扒節瓜又得, 好味又方便. 食多 d 瓜類, 飽肚又唔肥. 加埋瑤柱, 小餸也可以出得大堂了. 今日天氣好好, 有太陽又有微風, 我要去打 range~ 大家試下煮, 然後話我聽效果點啦!~ ^^

材料:
節瓜、冬菇、豬肉、乾瑤柱、豉油、糖、麻油、蠔油、生粉、雞湯、薑

做法:
1. 薑切絲, 瑤柱浸軟, 冬菇浸軟去蒂切絲, 水留用。
2. 豬肉洗淨切絲, 加少許豉油、糖、麻油醃十五分鐘。
3. 節瓜去皮切件, 用滾水煮二十五分鐘左右, 畢起放碟。
4. 熱鑊落油, 爆薑片, 豬肉炒至七成熟, 放瑤柱和冬菇一起炒。
5. 加入少許瑤柱水、冬菇水和雞湯, 少許蠔油、豉油、糖兜匀。
6. 加蓋煮八分鐘埋杰生粉芡兜起搞掂放節瓜上即成。

Ingredients:
fuzzy melon
shitake mushroom
pork
dried scallops
soy sauce
sugar
sesame oil
oyster sauce
cornstarch
chicken broth
ginger

Directions:
* Slice ginger. Soak dried scallops in water. Soak shitake mushrooms in water till soft, remove stems and slice into pieces.
* Rinse pork, cut into pieces. Marinade with soy sauce, sugar and sesame oil.
* Peel fuzzy melon and cut into big chucks. Boil in water for about 25 minutes. Drain and put on plate.
* Put oil into heated pan. Pan-fry ginger, then add pork and fry till medium well. Add shitake mushrooms and dried scallops, fry together.
* Add a little bit of the soaked shitake mushroom water, dried scallop water and chicken broth. Stir with oyster sauce, soy sauce and sugar.
* Cover and cook for about 8 minutes. Add some cornstarch water, stir well. Serve on fuzzy melon.

焗脆皮鹽焗雞脾

可憐雞脾俾我去肥後再焗就變成唔靚脾兩大隻. 如果你想隻脾靚 d 就唔好好似我咁去晒 d 肥嘅部份啦, 原隻攞去焗就無問題.. 焗起黎都幾脆皮, 又唔洗炸. 記得喺焗盤上鋪張錫紙, 唔係有排洗呀!~

材料:
雞脾、鹽焗雞粉、薑、紹酒、油

做法:
1. 雞脾洗淨去肥抹乾, 塗上薑汁酒放密實袋放雪櫃醃過夜。
2. 用鹽焗雞粉塗匀全隻雞脾, 再醃一會。
3. 另外於小碗中把少許油和鹽焗雞粉撈匀備用。
4. 雞脾放焗爐用 400˚F 焗大約 25分鐘, 用掃將鹽焗雞粉油塗於雞脾上再焗三分鐘即成。

備註:
- 隻脾喺入爐前越乾身越好, 個皮會脆 d

青紅蘿白瘦肉湯

黎個春夏天最啱飲嘅湯. Back to the basic~ 青紅蘿白瘦肉湯, 都幾滋潤降火架!

材料:
青蘿白、紅蘿白、瘦肉、響螺片、蜜棗、南杏、北杏

做法：
1. 響螺片用清水沖乾淨浸一會剪細, 青、紅蘿白去皮切件備用。
2. 蜜棗及南北杏用清水略沖洗。
3. 瘦肉洗淨出水, 再用清水沖淨備用。
4. 將一大煲水煲滾, 放入瘦肉、響螺片煲十五分鐘。
5. 放入所有材料大火煲十五分鐘, 轉慢火煲兩小時即成。

叉燒菜圃煎蛋

終於俾我等到喇~ 瘋狂地對左幾個月 d 數字, 係時候 balance 一下. haha.. OT 完幾個月的會計大師, 我的私人幕後大廚, 終於出場了!!!~ 今次 e 個叉燒菜圃煎蛋係男朋友仔煮嘅. 勁好食 lor! wakaka~ 食譜如下, 大家都試下煮啦~ ^^

材料:
雞蛋、叉燒、蔥、菜圃粒、糖各適量

做法:
1. 叉燒、蔥切粒, 雞蛋放大碗中打匀備用。
2. 菜圃放清水中浸一會隔水備用。
3. 白鑊將菜圃炒至乾身, 兜起, 燒熱油再把菜圃回鑊加少許糖炒香, 再加叉燒粒一起炒匀。
4. 蔥粒加入蛋漿中攪匀, 倒入鑊中, 弄成圓形, 用中火煎至兩面金黃即成。

甜!

梅菜蒸肉餅 Steamed Ground Pork with Preserved Veggie

最方便就係將 d 材料撈撈撈匀晒攞去蒸, 搞掂! e 個餸好快手就食得. i like.~ ;P

材料:
梅菜、絞豬肉、豉油、糖、雞湯、水

做法:
1. 梅菜洗淨, 用清水浸半小時, 揸乾水切細加少許糖, 醃十五分鐘備用。
2. 絞豬肉加豉油、糖搞匀; 再加少許雞湯和水搞匀。
3. 加入梅菜拌勻。
4. 放淺碟中用大火隔水蒸大約十五分鐘搞掂。

Ingredients:
preserved veggie
ground pork
soy sauce
sugar
chicken broth
water

Directions:
* Rinse preserved veggie, soak in water for about half an hour. Drain and wring out, cut into little pieces. Marinade with sugar for about 15 minutes.
* Marinade ground pork with soy sauce and sugar, mix well. Add a little bit of chicken broth and water, combine well.
* Mix together ground pork and preserved veggie.
* Put onto a plate and steam over high heat for about 15 minutes. Ready to serve.

蘿白絲煎薄罉 with tonkatsu sauce

用唔晒 d 蘿白絲, 咁點算好呀..? hmmm.. 就整個蘿白絲煎餅啦! very easy to make ga ja. Looks like chinese okonomiyaki ne.. haha

材料:
蘿白、蝦米、蔥、鹽、麵粉、水、semi-sweet tonkatsu sauce

做法:
1. 蘿白去皮刨絲, 蔥切粒, 蝦米用清水浸一會備用。
2. 麵粉放碗內加水開稀攪匀, 加蘿白絲、蔥粒、蝦米和少許鹽攪匀。
3. 熱鑊落油, 將麵糊放鑊內用中火煎至兩面金黃, 上碟, 加少許 tonkatsu sauce 食得。

Ingredients:
turnips
dried shrimps
green onions
salt
flour
water
semi-sweet tonkatsu sauce

Directions:
* Peel and shred turnips. Cut green onions into pieces. Soak dried shrimp in water for a while.
* Mix water and flour in a bowl. Stir in turnips, green onions, dried shrimp and salt.
* Put oil in heated pan, pour batter onto pan and fry over medium heat till both sides turn brown. Remove from pan, drizzle tonkatsu sauce on top. Ready to serve.

XO醬蘿白絲 Medallions

經濟唔好, 都少左好多人打 golf. 始終 golf 都係 d 可有可無的東西. U.S. office e 邊又走了一個. 總共貢獻了十二年了的光陰, 總共, 係因為公司員工都興中途離場再歸隊. 真係好奇怪的公司. 唔知佢今次一走, 會唔會過幾年又返黎呢? ;T

今次整左個非一般的蘿白絲魚肉煎餅, 辣辣地, 幾醒胃!

材料:
蘿白、魚漿、絞豬肉、豉油、糖、鹽、胡椒粉、chili pepper、XO醬、雞湯、生粉、水

做法:
1. 蘿白去皮刨絲備用。
2. 魚漿加鹽、胡椒粉、chili pepper攪匀, 絞豬肉加少許豉油、糖攪匀。
3. 混合魚漿和絞豬肉。
4. 蘿白絲放魚漿絞豬肉攪匀, 用手搓成球狀壓扁做迷你扒。
5. 熱鑊落油, 把蘿白餅煎至兩面金黃, 加少許XO醬、豉油、糖、雞湯、水, 加蓋煮五分鐘。
6. 再加生粉水埋芡搞掂。

Ingredients:
turnips
fish paste
ground pork
soy sauce
sugar
salt
pepper
chili pepper
XO sauce
chicken broth
corn starch
water

Directions:
* Peel and shred turnips.
* Add salt, pepper and chili pepper into fish paste, mix well. Add soy sauce and sugar into ground pork, mix well.
* Combine fish paste and ground pork.
* Mix fish paste, ground pork and shredded turnips together till well combined. Mold into round medallion shape like mini patties by hand.
* Put oil in heated pan. Fry turnip patties until both sides turn brown. Add some XO sauce, chicken broth and water. Cover and simmer for about 5 minutes.
* Add corn starch water, combine well. Ready to serve.

紅豆砵仔糕 Hong Kong Style Red Bean Pudding

我要黃色~ 多 d 豆吖唔該!~
好懷念香港特式小食: 砵仔糕呀! 次次返 HK 都會叫阿媽去開街市買俾我食. 個人認為砵仔糕係要多豆、 夠煙韌同埋夠彈牙先至好食. 美國 d 紅豆煲紅豆沙就無 HK 嗰 d 咁起沙, 但用黎整砵仔糕就 OK 嘞, 因為唔易煮散晒嘛.
由於太想食, 於是手痕痕開工動手整. 我加左黑糖, 令個糕隻色深 d, 食落又香 d. 正!
好滿足呀!~ ;)

材料:
粘米粉 100g、澄麵 30g、馬蹄粉 20g、糯米粉 25g、片糖 60g、黑糖 50g、水兩杯、紅豆適量

做法：
1. 紅豆洗淨先用滾水浸焗一小時，再煮二十分鐘放真空煲焗一晚備用。
2. 粘米粉、澄麵、馬蹄粉和糯米粉放大碗內混合。
3. 片糖、黑糖和水煮至完全溶解, 襯熱分次撞入粉內，邊撞邊攪勻。
4. 小碗放蒸架上跟水一起蒸熱, 水滾後把粉漿倒入小碗中，快手加入紅豆，加蓋大火蒸大約二十分鐘。
5. 待涼一會後，用竹籤把缽仔糕拮出, 食得。

備註:
- 蒸時鑊中的水要夠多, 火要夠猛, 才能蒸出靚靚砵仔糕

Ingredients:
100g rice flour
30g wheat starch
20g water chestnut starch
25g glutinous(sticky) rice flour
60g raw brown sugar
50g dark brown sugar
2 cups water
red beans

Directions:
* Soak red beans in boiling water, covered, for an hour. Then simmer for 20 minutes, put into thermos vacuum cooker overnight.
* In a large bowl, combine rice flour, wheat starch, water chestnut starch and sticky rice flour.
* Boil raw brown sugar and dark brown sugar with water till completely dissolved. Stir into flour mixture little at a time (divide a few times to stir in).
* Place small bowls onto steaming rack and let heat up with water. Bring water to a boil, pour mixture into small bowls, quickly add red beans. Cover and steam for about 20 minutes.
* Let cool for a bit. Use bamboo skewers to remove the pudding from bowl.

Note:
- Make sure steaming over high heat with a nice amount of water to get better consistency pudding.

田七木耳瘦肉湯

男朋友仔扭親腳踝又唔肯睇鐵打, 於心不忍, 又記得田七有活血化瘀功效. 便諗住試下煲俾佢飲, 希望佢飲完我個愛心靚湯快 d 好返啦! 放左工去左德成行逛一轉, 買左盒十二倆嘅田七, 誠為 USD$50 吖唔該~ 散買就仲唔抵.. 好就好在 e d 乾貨可以擺得耐, so 我就買左成盒啦. 可以煲多幾次. 邊做邊學, 邊學邊做. 好多野我都唔識, 我都係上網搵資料 and 周圍問人 ga ja.. 一齊交流&硏究下..

材料:
田七、黑木耳、瘦肉、黑棗、陳皮、薑

做法:
1. 黑木耳用清水浸軟切塊, 田七、黑棗、陳皮沖淨備用。
2. 薑切片, 瘦肉洗淨切件飛水, 再用清水沖淨備用。
3. 將一大煲水煲滾, 放入所有材料, 先用大火煲十五分鐘, 再轉慢火煲兩小時即成 。

冬菇肉絲扒豆腐 Tofu with Pork and Shitake Mushroom

公司又有人事&工作分配調動, 一團亂呢~
還好我沒有被捲入旋渦當中.
回家又繼續密密煮野食.
買唔到嫩豆腐 tim, 滑豆腐都好啦, 仲無咁易散, 最啱 for 帶飯.
我將個汁煮濃 d, 個芡埋杰 d, 因為預左豆腐會出水嘛.
e 個扒豆腐清清地, 都幾好, 我地要開始食番 d 清 d 嘅野 lu~

材料:
豆腐一磚、冬菇、豬肉、豉油、糖、麻油、蠔油、生粉、水、薑、紹酒各適量

做法:
1. 薑切絲, 冬菇浸軟去蒂切絲, 留冬菇水備用。
2. 豬肉洗淨切絲, 加少許豉油、糖、麻油醃十五分鐘。
3. 豆腐放碟內滾水蒸十分鐘左右, 倒去豆腐水, 備用。
4. 熱鑊落油, 爆薑絲, 爆豬肉灒酒炒至七成熟, 下冬菇絲同炒。
5. 加入浸冬菇的水, 少許蠔油、豉油、糖兜匀。
6. 加蓋煮六至八分鐘埋生粉芡兜起搞掂放豆腐上即成。

Ingredients:
1 block tofu
shitake mushroom
pork
soy sauce
white sugar
sesame oil
oyster sauce
cornstarch
water
ginger
shaoxing wine

Direction:
* Cut ginger into slices. Soak shitake mushroom into water till soften. Remove stems and cut into slices. Save the water for later use.
* Rinse pork, cut into pieces. Marinade with a little soy sauce and sugar for about 15 minutes.
* Steam tofu in boiling water for about 10 minutes. Drain and set aside.
* Put oil into heated pan, firstly fry in ginger, then add in pork, sprinkle a little bit shaoxing wine, stir fry till medium well. Stir in shitake mushroom, stir fry together.
* Add some mushroom water, a little bit oyster sauce, soy sauce, and sugar; combine well.
* Cover with lid, simmer for 6 to 8 minutes. Thicken up the sauce with cornstarch water. Serve on top of tofu.

香滑蒸水蛋 Steamed Egg

時晴時陰, 好飄忽喔! 這幾天, 在洛杉磯的天空, 都會有雨下. 我都喜歡下雨; 下雨, 給人一種浪漫的感覺. 很舒服. 能夠放鬆腳步欣賞世界, 我為此而感恩. 看似平常, 但不是不尋常. 看似容易, 實是不容易. 材料簡單, 火喉難握. 蒸水蛋, 是一道看似容易的菜式. 要做得滑做得靚需要一點時間, 一點心思. 要拿揑得準確, 便是經驗之談. 我還在實驗階段呢, 在蛋中加了牛奶, 好滑, 有點像 chinese cream brulée. 都唔錯架. ;)

材料:
雞蛋四隻、雞湯 3/4 罐、牛奶兩湯匙、鹽適量

做法:
1. 打散雞蛋, 加雞湯、牛奶、鹽拌勻。
2. 隔走泡泡, 放淺碟內包保鮮紙中火, 用筷子隔著鍋蓋蒸十至十五分鐘即成。

Ingredients:
4 eggs
3/4 can chicken broth
2 tablespoons milk
salt

Direction:
*Combine chicken broth, milk, and salt into whisked eggs.
*Remove bubbles. Pour into a shallow dish and wrap with a piece of plastic wrap. Put a pair of chopsticks between the pot and lid. Steam over medium heat for 10 to 15 minutes .

雞絲火腿炒烏冬 Pan-fried Udon with Chicken and Ham

Be more assertive.
肯定不代表不友善, 決斷不代表無理. 在善和惡中間, 要用忠懇的態度去表達自己的觀點和想法, 是一個要用心用意去做的課題. 不偏不綺, 立場堅定, 就好像教小朋友一樣, 小朋友要的 direction 是要清清楚楚, it isn't about maybe this or maybe that.

善 <-------------- assertive --------------> 惡

Kind yet being firm. To be firm is to be certain, definite, and determined. It is also being loving, kind and calm.

雪櫃還有兩包鳥冬, 用來煮什麼好呢? 又不太想做湯烏冬, 於是乎就地取材, 雪櫃有什麼便用什麼, 存貨還有雞有火腿有蛋有紅蘿白, 就決定來個雞絲火腿炒烏冬! 你喜歡用什麼材料炒也可以啦, 喜歡吃什麼下什麼材料都是個人喜好. 我分享我的做法, 如果可以令你有煮餸靈感的話, 已經是成功了!

材料:
烏冬兩包、雞蛋兩隻、冬菇、雞脾肉、火腿、紅蘿白、豉油、糖 、鹽 、薑 、蒜、麻油各適量

做法:
1. 薑切片 、蒜切粒, 冬菇用清水浸軟切絲, 火腿切條, 紅蘿白切片/條。
2. 雞脾洗淨起肉切細, 用少許豉油及糖醃十五分鐘備用。
2. 雞蛋加鹽打勻, 煎熟，取起切條。
3. 熱鑊落油, 爆香雞絲, 加入火腿、冬菇及紅蘿白炒至軟身。
4. 加入烏冬, 少許豉油及糖炒勻，加入麻油拌勻。
5. 最後拌入蛋條，搞掂上碟。

海底椰羅漢果瘦肉湯

中式老火湯, 其實一 d 都唔難整, 基本上把材料要洗的洗淨, 要去肥的去肥, 再一同放煲內文火煲兩小時即成. 今次煲左個海底椰羅漢果瘦肉湯, 海底椰潤肺清燥熱, 羅漢果化痰止咳, 紅蘿蔔清腸胃. 好啱 d 成日要捱夜嘅人飲. 好開心, 終於俾我等到, 四月十五又過了. 男朋友仔唔洗再捱夜捱到三四點. 可以慢慢正常番, 真係可喜可賀!~

材料：
羅漢果一個、瘦肉兩舊、雞腿一隻、海底椰、蜜棗、南北杏、紅蘿白、乾瑤柱各適量

做法：
1. 乾瑤柱用清水浸軟, 紅蘿白切件備用。
2. 羅漢果洗淨分開兩邊, 海底椰、蜜棗及南北杏用清水略沖洗。
3. 雞腿去皮去肥洗淨, 瘦肉洗淨一同出水, 再用清水沖淨備用。
4. 將一大煲水煲滾, 放入所有材料, 先用大火煲十五分鐘, 再轉慢火煲兩小時即成 。

備註:
- 肉類要先出水去除血水和油膩, 煲出的湯會清 d
- 雞腿、蜜棗、乾瑤柱可以唔落都得, 落左 d 湯就鮮 d 甜 d
- 先用大火煲, 再轉細火; 如果喜歡飲咸 d 嘅湯, 煲好後加鹽調味

粟米龍脷柳 Fish Fillet with Cream Corn

粟米龍脷夠香口又啖啖肉, 大小朋友都好鍾意食! 不過就比較麻煩, 因為要沾蛋汁又要煎煎炸. 我都好怕係屋企煎野同炸野, 一黎怕佢肥膩, 二黎怕成間屋都油煙味. 就算開左抽油煙機, 都一定要開窗通下風, 仲要記得關房門呀, 雖然間房喺二樓! ;P

間唔中整下都幾 OK.. 我嘅做法係喺蛋汁度加左七味唐からし同埋蒜蓉芫茜粉, 香口惹味 d 同埋癖咁 d 鯹. 最正係個汁, 最好同個龍脷柳分開上, 食嗰陣先畢 d 汁喺面, 咁樣送飯一流. 粟米汁又甜又滑又有蛋香呢!

材料:
龍脷柳半包、粟米蓉一罐、雞蛋兩隻、生粉半杯、雞湯兩湯匙、鹽、胡椒粉、七味唐からし、蒜蓉芫茜粉各少許

做法:
1. 龍脷柳解凍, 切件洗淨, 用 paper towel 印乾水份, 塗抹少許鹽、胡椒粉於龍脷柳上, 備用。
2. 生粉放碟備用; 雞蛋一隻先打匀, 加入少許七味唐からし、蒜蓉芫茜粉拌勻放平底碗備用。
3. 熱鑊落油, 比平時多少少油, 龍脷柳沾上蛋汁, 再撲上生粉, 逐一落鑊半煎炸至金黃, 兜起。
4. 粟米蓉放細煲內加雞湯煮滾, 加入另一隻雞蛋攪拌成蛋花, 加少許鹽打薄芡搞掂。

備註:
- 煎時唔好反太多次, 每塊最多反三次好喇, 睇實個火就 OK, 如果唔係 d 魚塊好易散.
- 油要夠熱同埋唔好同一時間放好多塊落鑊, 如果唔係 d 油嘅溫度急降, d 魚塊就會好吸油.

Strawberry Cheesecake Bar

時間用在那裡, 看得見。 心機花在那裡, 也看得到。 有時, 為了一份愛而付出, 也是值得的。 有能力地去付出, 是一種福氣。 因為, 還擁有。 擁有得能給點別人的份量。 你, 最喜歡數算的是什麼? 是在海邊散步時抬頭望見天上的星星? 是睡不著時合上眼意圖看見再多的綿羊? 還是似看還看的雞毛蒜皮芝麻綠豆? 相信, 最令人值得數算的, 不是星星, 不是綿羊, 更加不是芝麻綠豆; 而是恩典。 當能做到為凡事而感恩的時候, 也許便沒有空間再去埋怨了。 只因, 空間有限。

甜、酸、苦、辣, 如果有得選擇, 你會選哪一樣呢?

Ingredients:
8 oz cream cheese
1/3 cup whipping cream
1/3 cup sour cream
3/4 cup white sugar
1 egg
1 tablespoon flour
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoon strawberry jam
2 tablespoons butter
1 1/3 cup graham cracker crumbs

Directions:
* In a bowl, melt butter in microwave. Mix in graham cracker crumbs.
* Press graham crumb mixture firmly onto bottom of pan. Bake for 5 minutes in 350˚F preheated oven. Let cool.
* In a large mixing bowl, beat cream cheese and sugar until light and fluffy.
* Gradually beat in sour cream, whipping cream, vanilla extract and lemon juice; mix well.
* Add egg, sift in flour; beat on low just till combined (Do not over mix).
* Pour mixture into prepared pan. Drop in strawberry jam by spoonfuls over batter. With a toothpick, run through top layer to gently swirl around the strawberry jam.
* Reduce oven temperature to 320˚F, bake for about 30 minutes. Let cool for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool completely, refrigerate overnight. Serve with strawberries and whipped cream.

Notes:
- Pre-baked graham cracker crumb mixture will give you a crunchier crust.
- All ingredients should be in room temperature before combine together.
- Do not over mix cream cheese mixture or it will cause cracking. You can use a water bath to create a moist environment for the baking process as well.
- Loosely cover cheesecake with aluminum foil paper for the last 10 minutes baking of cheesecake, it can prevent the top to brown and dry too fast.
- You can puree frozen strawberries in a blender, cook and stir in a sauce pan with a teaspoon of cornstarch till thickened to make the strawberry sauce instead of the jam. Even better!

椰汁芋頭炆雞鎚 Coconut Paste Chicken Drummies with Taro

材料:
雞鎚仔一pack、芋頭一包、椰漿1/3杯、水半杯、雞湯半杯、薑、蒜、豉油、糖、鹽、紹酒、生粉各適量

做法:
1. 薑、蒜切片, 芋頭解凍洗淨。
2. 雞鎚仔洗淨滴乾水, 用少許豉油、糖、鹽醃一晚備用。
3. 熱鑊落油, 爆香薑片蒜片, 加雞鎚煎至金黃七成熟, 灒酒兜匀。
4. 加入芋頭, 加水、雞湯煮滾, 用中火炆大約五至十分鐘。
5. 最後加入椰漿輕手拌勻, 煮滾, 打少許生粉芡, 搞掂。

備註:
- 芋頭我用急凍的, 方便好食, 好快炆得淋
- 椰漿要後下, 煮太耐過左火喉就唔香了

Ingredients:
1 pack chicken drummies
1 bag taro
1/3 cup coconut paste
1/2 cup water
1/2 cup chicken broth
ginger
garlic
soy sauce
white sugar
salt
shaoxing wine
cornstarch

Directions:
* Slice ginger and garlic into pieces. Defrost taro, rinse with water, drain and set aside.
* Rinse chicken drummies, drain well. Marinade with soy sauce, white sugar and salt overnight.
* Put oil in heated pan, stir-in ginger and garlic. Pan-fry chicken drummies till brown and medium well. Sprinkle in shaoxing wine, fry and mix well.
* Add taro, water and coconut paste, bring to a boil. Simmer over medium for about 5 to 10 minutes.
* Add coconut paste, gently stir, bring to a boil. Stir in cornstarch water, done.

Notes:
- Frozen taro is what I used, it's convenient and easy to cook
- Coconut paste needs to be added last, the aroma will fade if overcooked

鰻魚飯 Unagi-don うなぎどん

在家焗鰻魚, 當然沒有蓬萊軒炭燒的好吃（不能比較吧～). 但也大概可以滿足一些情意結. 就是簡單一餐, 買經已處理好的 frozen 鰻魚解凍, 再放焗爐焗大約 18分鐘左右, 加一些鰻魚醬料, 方便快捷. 有心思的話還可以煎薄薄蛋片, 切成絲, 放飯中一起吃. Oishikatta desu!

正在掛念名古屋蓬萊軒無敵激好味的 ひつまぶし鰻魚飯定食. 它, 是一道在名古屋非吃不可的東西. 它, 好味的程度勘稱: 若沒有吃過蓬萊軒的鰻魚飯，別說吃過鰻魚飯. XD

還記得由東京坐新幹線到名古屋看 Smap 演唱會, 再去蓬萊軒吃非一般的鰻魚飯, 教人一直念念不忘. 在日本坐新幹線過省不便宜, 計劃好, 可以預早買張 JR pass, 就比較化算. 由東京坐新幹線到名古屋差不多一個多小時. 還算不錯啦~

http://www.houraiken.com/
我要再去名古屋.

Steel cut oatmeal with egg white, banana and brown sugar

Oatmeal is good for you, I think we all know that. However, I'm not a fan of instant, quick 1-minute, nor old-fashioned rolled oatmeal like the Quakers you usually find on the shelves in grocery stores. If you dislike rolled oatmeal like I do, you WILL like steel cut oatmeal! After my first try of steel cut oatmeal awhile ago at Jamba Juice when they had a promotion introducing the new slow cook oatmeal on the menu, I fell in love at first bite. XD It got a chewy, dense, al dente texture and a nutty taste which rolled oatmeal does not have. It is full of flavor itself and I found it is best served with sliced banana and brown sugar on top. Eat it fairly hot and consume before the sugar is completely melted. That's the oatmeal you would call Breakfast!

Ingredients:
1/2 cup steel cut oats
2 cups of water
1 egg white

Directions:
* Bring water to a boil, stir in oats.
* Simmer uncovered over low heat for 25 minutes. Stir occasionally.
* Stir in egg white, gently mix together. Cook for one minute.
* Turn off heat and put lid on. Let stand for 10 minutes.
* Sprinkle brown sugar on top and serve with sliced banana.

It is worth the time cooking and it tastes even better the next day. Put the cooked oatmeal in a bowl and just place a piece of plastic wrap directly onto the oatmeal. Reheat it in microwave in the morning, then add banana and brown sugar. Vio-la!~

麻婆豆腐 Mapo Tofu

Super easy semi-homemade mabo tofu~
豆腐營養豐富, 是低卡低脂高蛋白質的食物. 從非肉類中攝取蛋白質, 今次整左懶人牌麻婆豆腐飯. 最啱我地 d 要返全職工又無乜時間見洗嘅人. 整野食其實唔難, 但要整得又快又靚又好食, 先至係最難. 目標係要符合經濟原則, 有效率同埋帶來滿足感. 自問自己只係鐘意整 e 樣, 整嗰樣. 而從整野食當中, 可以得到減壓嘅效益同埋滿足感, 就已經足夠讓人繼續整.

材料:
豆腐一盒、麻婆豆腐汁料一盒、絞豬肉、蔥、豉油、糖各適量

做法:
1. 先用豉油、糖醃豬肉十五分鐘, 豆腐、蔥切粒備用。
2. 熱鑊下油, 爆香豬肉, 用鑊鏟搞散豬肉, 加麻婆豆腐汁料煮滾。
3. 加豆腐, 輕手兜匀, 慢火煮五分鐘, 加蔥粒搞掂。