2018-01-25
Hoe Lai Kien, 今日好食谱, 好煮好吃, 肉类, 食谱
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A :- ♦ 600 GM 夹心肉碎 ♦ 2 TBSP 食油 ♦ 2 TBSP 蚝油 （我用素蚝油 ） ♦ 2 TBSP 生抽 (我用文东酱油） ♦ 1 1/2 PC 南乳 ♦ 1 TSP 胡椒粉 ♦ 1 1/2 TBSP 玫瑰露 ♦ 130 GM白糖 ♦ 少许 红色素 B :- ♦ 适量 蜜糖 1. 全部材料拌均，放进冰箱下格冷藏隔夜。 2. 第二天， …
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2017-12-09
Hoe Lai Kien, Milestone 营养锅食谱, Milestone 食谱
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材料:- 甘榜鸡 – 1 只 （大约 1公斤半 ） MAGGI 鸡上汤 – 适量（擦满鸡的外面和里面 ） 青葱段 – 大量（大约一碟 ） 小红葱 – 1饭碗 绍兴酒 – 1饭碗 当归片 – 3片 （可选择 ） 枸杞 -10粒（ 可选择 ） 做法:- 1. 将MAGGI鸡上汤檫满鸡的外面和里面，包好放进冰箱腌隔夜或最少12小时。 2. 第二天，把腌好的鸡拿出来等20分钟（回室温）。 3. 把青葱段，小红葱片放到饭锅的底部，再放上鸡，倒入一饭碗绍兴酒，直接按煮饭的功能， 煮30分钟左右。（温度升到91-96 C）即可关电。 4. 把焗熟的鸡取出来，待凉，切块，摆盘。用这个功能可焗出嫩滑的鸡肉又不失鸡和花雕的原汁原味。 5. 把煲里的原汁倒出，隔渣，煮滚，勾芡，淋上，即可享用。 温馨提示 ：- 1. 这食谱是不用盐的，因为MAGGI 鸡上汤已经很够咸。 …
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2017-11-22
Hoe Lai Kien, 今日好食谱, 好料大搜查, 糕点, 食谱
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A （粉料）:- ♦ 150 克 橙薯泥 ♦ 100 克 糯米粉 ♦ 15 克 澄面粉 ♦ 1 大匙 白糖 ♦ 1 大匙 玉米油 ♦ 50 毫升 +- 热水 B（馅料 ）： ♦ 200 克 豆沙 装饰:- ♦ 少许 清水 ♦ 适量 芝麻 1.00 把芝麻洗净，沥干，待用。 2.00 把材料A混合拌均，揉至不粘手和光滑的粉团，把粉团分割成10份 ，每一份 45 克。 3.00 把材料 B的豆沙分成10 份，每一份20克。 4.00 把粉团搓圆按扁，包入豆沙馅，收口，按紧搓圆然后再搓成枣的形状，把全部材料做完为止。 5.00 把包馅的枣沾少许水，然后再滚上芝麻，然后用手搓紧，让芝麻牢牢的粘黏，以免炸的过程脱落。 6.00 烧热一锅温油，轻轻放入芝麻枣，用中火慢炸，过程要不停轻轻翻滚炸至芝麻枣表面的芝麻稍微上色，即可捞起沥油。 ♥ 如果粉料太湿，揉不成团，可以自行加少许糯米粉。 ♥ 当见到芝麻枣上色就要捞起，如果炸太久，芝麻枣会破裂，会漏馅哦。 …
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2017-11-16
Hoe Lai Kien, 今日好食谱, 好料Share-Share, 肉类, 食谱
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A ： ♦ 450 克 山猪肉 ♦ 3 大匙 素蚝油 ♦ 1/2 小匙 胡椒粉 ♦ 1 小匙 麻油 B ： ♦ 2 大匙 食油 ♦ 2 大匙 麻油 ♦ 适量 嫩姜丝 ♦ 1 大匙 蒜米碎 C ：（调味 ） ♦ 2 大匙 素蚝油 ♦ 1/4 小匙 胡椒粉 ♦ 1 小匙 黑酱油 ♦ 1/4 小匙 盐 D ： ♦ 150毫升清水· E ：（ 勾芡） ♦ 1/2 小匙 …
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2017-11-02
Hoe Lai Kien, 今日好食谱, 好料Share-Share, 肉类, 食谱
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A ：- ♦ 5 大匙 麻油 ♦ 5 大匙 老姜（去皮，剁碎） ♦ 250克 黑木耳 （ 泡水后的重量 ） ♦ 6 只 肉鸡腿 （ 切块 ） B ：- ♦ 1500 毫升 清水 ♦ 600 毫升 黄酒 ♦ 少许 盐 ♦ 3 大匙 枸杞（ 洗净，泡水5分钟） C : – ♦ 1 小匙 麻油 1.00 把老姜去皮剁碎，黑木耳泡发，煮滚一锅清水，把黑木耳烫5分钟，捞起，沥干，待用。 2.00 烧热锅用麻油爆香老姜碎，拌入黑木耳拌炒后即可拌入鸡块炒至转白色。 3.00 加入清水和黄酒煮滚，加盐调味和拌入枸杞。 4.00 …
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2017-10-26
Hoe Lai Kien, 今日好食谱, 好料Share-Share, 肉类, 食谱
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A ： ♦ 6 只 鸡腿 B（ 腌料 ）： ♦ 3 大匙 辣椒粉 ♦ 2 大匙 蒜米粉 ♦ 2 大匙 白胡椒粉 ♦ 1 小匙 盐 ♦ 5 大匙 清水 C ： ♦ 3 个 鸡蛋 D（炸粉）： ♦ 100 克 玉米粉 ♦ 50 克 面粉 ♦ 3 大匙 辣椒粉 ♦ 2 大匙 白胡椒粉 ♦ 2 大匙 发粉 ♦ 2 大匙 蒜米粉 ♦ 1 大匙 香草粉 …
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2017-10-25
Hoe Lai Kien, 今日好食谱, 其他, 好料Share-Share, 食谱
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A：- ♦ 450 克 芋头（去皮后的重量 ） ♦ 适量 食油 B：- ♦ 3 大匙 食油 ♦ 1 小匙 麻油 ♦ 1 大匙 蒜米碎 ♦ 30 克 虾米 C （调味料 ）：- ♦ 1 大匙 鱼露 ♦ 2 大匙 蚝油 （ 我用素蚝油 ） ♦ 1 小匙 胡椒粉 ♦ 少许 黑酱油 材料 D：- ♦ 400 毫升 清水 材料 E （ 装饰 ）：- ♦ 少许 红辣椒碎 ♦ 少许 …
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2017-10-24
Hoe Lai Kien, 今日好食谱, 海鲜, 食谱, 饮食画报
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♦ 1条 石斑鱼 ♦ 3 大匙 姜丝 ♦ 2 根 青葱段 调味料 ： ♦ 3 大匙 鱼露 ♦ 5 大匙 酱油 ♦ 1 1/2 大匙 白糖 ♦ 100 毫升 清水 ♦ 少许 胡椒粉 ♦ 1 小匙 麻油 装饰材料 ：- ♦ 三大匙 炸蒜米碎和油 ♦ 少许 青葱丝 ♦ 少许 红椒丝 1. 在蒸碟的底部铺一些姜丝和青葱段再放上石斑鱼再铺一层姜丝和青葱段在鱼上，备用。 2.把一锅水烧滚，把鱼放进去大火蒸15分钟。 3.取出，把蒸碟的蒸鱼水倒掉，去掉青葱段和姜丝，再放上新鲜的青葱段。 4.把所有的调味料拌入碗里，再倒进干净的锅里煮滚，取出直接倒在鱼上。 5.最后铺上装饰材料，香喷喷的清蒸鱼就完成了，即可上桌。 ♥ 调味料的分量只供参考，因为不同牌子的酱油和鱼露的咸度都不样。 ♥ 蒸鱼的酱汁最下饭。
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2017-10-24
Hoe Lai Kien, 今日好食谱, 其他, 糕点, 食谱, 饮食画报
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♦ 600 克 面粉 ♦ 800 毫升 清水 ♦ 2 个 鸡蛋 ♦ 180 克 韭菜 （ 切小段 ） ♦ 80 克 虾米（洗净，用水浸泡5分钟） ♦ 100 克 红辣椒 （切碎 ） ♦ 1 小匙 盐 ♦ 1/4 小匙 胡椒粉 ♦ 2 大匙 食油 1.00 把所有的材料搅拌均匀，盖起来，休息半小时，待用。 2.00 锅烧热，倒入一点油，倒入一份面糊摊开等半透明时翻面，再翻面煎一到有一些焦焦更好吃。 ♥ 煎面饼时要用锅铲一面煎一面按,才能煎出香香的煎饼。 ♥ 煎饼可配 kampung koh 辣椒酱吃，味道超好的。
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2017-10-12
Hoe Lai Kien, 今日好食谱, 其他, 肉类, 食谱, 饮食画报
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妈子客家算盘子 (制作算盘子粒) ♦ 1 公斤 芋头（去皮后的重量 ） ♦ 400 克 木薯粉 ♦ 1/2 小匙 盐 ♦ 200 毫升+- 滚水 1.00 把芋头去皮后，切薄片，放进蒸笼里蒸熟，趁热用叉压成泥，筛入木薯粉和盐拌均。 2.00 慢慢加入滚水（留少许起来备用），用筷子拌均，再用手揉成团，如果觉得粉团太干不能成团，才加入其余的热水揉成不粘手的粉团。粉团的软硬度应该要像耳垂那样的（软中带Q）。 3.00 把粉团分割成八块，用保鲜纸盖起来，取出一部分揉成条状，切成小粒状，再揉成像汤圆的形状 ，再用食指按出凹洞,整齐排在桌上（用保鲜纸盖起来避免风干），把全部的粉团做完为止。 4.00 烧滚一锅水，放入算盘子，煮至浮起来，马上捞起后，倒入少许食油拌均，摊开待凉，避免上锅的算盘子粘黏在一起。 5.00 如果不打算马上用来炒的话，可以把处理好的算盘子密封收入冰箱，等要烹煮时才取出，冲水（把多余的油份去掉），即可准备炒。 ♥ 1.00 这食谱的份量可做出很多数量的算盘子，大家可以把份量减半。 ♥ 2.00 滚水的份量要视芋头的吸水力而定，自行调整份量。 ♥ 3.00 如果在揉搓算盘子的过程中，觉得粉团有裂纹的情况，手可以沾少许水，让粉团恢复湿嫩，即可解决了。 ♥ 4.00 谨记当算盘子浮起的时候就要马上捞起，不然就会煮过软，缺少口感，炒不出QQ的客家算盘子了。 ♣ 我不懂这是不是真宗的做法，这是看妈妈生前的做法。 妈子客家算盘子 ( 炒算盘子 ) A :- ♦ 4 大匙 食油 ♦ 1 大匙 麻油 B :- …
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2017-06-13
Hoe Lai Kien, 今日好食谱, 其他, 食谱, 饮食画报
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材料 A :- ♦ 1 盒 盒装滑豆腐 材料 B（调味料）:- ♦ 1 小匙 麻油 ♦ 2 大匙 素蚝油 ♦ 2 大匙 生抽 （ 文东黄盖生抽 ） ♦ 1/4 小匙 胡椒粉 ♦ 50 毫升 清水 材料 C（配菜）:- ♦ 1 大匙 青葱（切粒 ） ♦ 1 条 红辣椒（切片 ） ♦ 1 大匙 芝麻 （ 炒香 …
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2017-05-24
Hoe Lai Kien, 今日好食谱, 糕点, 食谱, 饮食画报
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♦ 320 克 熟透香蕉 （ 压成泥） ♦ 50 – 55 克白糖 ♦ 1/4 小匙 盐 ♦ 60 克自发面粉 ♦ 30 克粘米粉 ♦ 30 克糯米粉 1. 把熟透香蕉压成泥，拌入白糖，盐，自发面粉，粘米粉和糯米粉，搅拌均匀，待用。 2. 烧热一锅油，勺入一小匙面糊，试油温，如果面糊马上浮起，证明油温对了，可以开始炸。 3. 用汤匙慢慢的一汤匙一汤匙的勺入油锅里，用中火慢不停翻动炸至上色。 4. 上锅后，放在吸油纸上吸干油分，即可享用。 ♥ 白糖的分量可以依香蕉的甜度加减，迎合自己的口味。 ♥ 在炸的过程，一定要不停的反动以免上色不均匀。 ♥ 我喜欢用不粘锅炸这香蕉糕，就算油温不对，也不会粘锅。 ♥ 这食谱的炸香蕉糕的口感是外脆内软。。用对油温的话不会吸很多油份。 ♥ 食谱来自 MIKI MAK。
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2017-05-23
Hoe Lai Kien, 今日好食谱, 糕点, 食谱, 饮食画报
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糯米饭材料 ：- ♦ 300 克 糯米 ♦ 150 毫升 浓椰浆 ♦ 15 毫升 清水 ♦ 1/2 小匙 盐 辣虾米椰丝材料 ：- ♦ 3 大匙 食油 ♦ 5 大匙 虾米 (用水浸软，剁碎 ） ♦ 3 大匙 辣椒糊 ( CHILI BOH ) ♦ 3 粒 小红葱（切碎 ） ♦ 1/2 小匙 …
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2017-05-18
Hoe Lai Kien, 今日好食谱, 肉类, 食谱, 饮食画报
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材料 A :- ♦ 600 克 腰肉 材料 B （腌料）:- ♦ 3 1/2 大匙 蚝油 （我用素蚝油） ♦ 2 大匙 花调酒 ♦ 1 大匙 麻油 ♦ 1/4 小匙 胡椒粉 ♦ 2 大匙 玉米粉 材料 C （配料）:- ♦ 3 大匙 蒜米片 ♦ 半饭碗 嫩姜片 ♦ 1 饭碗 青葱段 （把葱白和葱叶分开放） 材料 D （调味） …
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2017-05-17
Hoe Lai Kien, 今日好食谱, 肉类, 食谱, 饮食画报
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材料 A：- ♦ 4 大匙 油 ♦ 1 大匙 蒜米碎 ♦ 5 片 嫩姜片 材料 B：- ♦ 500 克 无骨去皮鸡腿肉 （ 切小块 ） ♦ 300 克 罐头蘑菇 （原粒开半，泡水10分钟，沥干 ） 材料 C：- ♦ 300 克 番茄酱 ♦ 250 毫升 清水 1 大匙 白糖 少许 盐 少许 胡椒粉 材料 D （ 勾芡 …
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