2018-01-26
Milestone 熄火再煮锅, Milestone 食谱, Ong Sok Hwee, 今日好食谱
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♦ 糯米粉、椰糖、水各200ml ♦ 白糖1汤匙tbsp ♦ 盐1/5茶匙 1. 铺了香蕉叶的5寸半烘盘1个（香蕉叶先烫软或放到冰箱的冰库冰隔夜就会变软了） 2. 椰糖+白糖+盐+水煮溶过滤到糯米粉中搅匀（无需待凉）再过滤到蒸盘中，盖张铝箔纸在蒸盘上以防蒸时被水滴到（我没盖所以被滴到了） 3. 熄火再煮锅内锅倒入1寸高的水，放入蒸架加热煮沸，放入蒸盘大火蒸2分钟熄火，把内锅移到外锅中，盖好外锅盖，手柄往上移竖起来将锅盖扣紧，扣好两边的扣环焖1小时即可 *待凉才将年糕从蒸盘中取出才不会变形
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2017-06-30
Ann Kok, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱, 糕点
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♦ 金瓜泥 300g ♦ 粘米粉 220g ♦ 木薯粉 40g ♦ 幼糖《细砂糖》 100g ♦ 食水270ml ♦ 椰丝/糖粉 适量 1. 将金瓜蒸熟压成泥。 2. 将所有材料《除了 椰丝/糖粉》混合起来搅拌成麵糊。 3. 取出较大的盘子或模型，将麵糊倒入。 4. 放上‘熄火再煮煲’锅面隔水大火蒸20-25分鐘或至熟即可。 5. 取出放凉，沾上椰丝/糖粉少许即可食用。 想知道更多：http://qr.net/lYhF
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2016-02-28
Meypoh Fong, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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♦ 鸡脚 两对（洗干净、串汤） ♦ 烧肉 1小条（切块） ♦ 海参（中） 1条（洗干净，切块） ♦ 小螺头 10粒（浸泡，洗干净） ♦ 花胶 100g（浸泡、切块） ♦ 花茹 8粒（洗干净、浸泡） ♦ 鲍鱼片 半包 ♦ 绍兴油 半杯 ♦ 猪肚 1个（小）（洗干净、串汤） ♦ 猪骨 两大块（串汤） …
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2016-02-16
Meypoh Fong, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱, 汤
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（大概） ♦ 香茅 5-6支（拍扁） ♦ 小葱头 10多粒（洗干净，切开 ♦ 鸡骨 一只（串汤） ♦ 鸡脚 几只（串汤） ♦ 天然蘑菇精、盐 少许 全部材料放进（熄火再煮锅）内锅里加满水煲滚，关小火煲30分钟，然后再开大火煮大滚后放开（熄火再煮锅）外锅里（保温），要喝提前1个钟拿出煲大滚，然后再（保温），要喝才打开～ 香茅辛、温。有祛风除湿、消肿止痛的功用。主治风湿疼痛、头痛、胃痛、腹痛、腹泻、月经不调、产后水肿、跌打瘀血肿痛。
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2016-02-14
Meypoh Fong, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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（大概） ♦ 鸡骨 1只（串汤） ♦ 蟹肉 大概 ♦ 假鱼翅 1包（冲洗干净） ♦ 鲍鱼片 1包（切絲） ♦ 蟹柳 半包（切絲） ♦ 黑酱油 少许（调色） ♦ 盐 少许 ♦ 天然蘑菇精 少许（素味精） ♦ 鸡蛋 1粒 ♦ 薯粉加水 打芡用 …
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2016-02-04
Meypoh Fong, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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（全部大概的哦～） （A） ♦ 油 ♦ 蒜米 ♦ 蘭花豆酱（碎） ♦ 辣椒干（剪半，用温水冲洗干净） ♦ 猪脚或猪手（用热水汤过） （B） ♦ 水 ♦ 蚝油 ♦ 糖 ♦ 天然蘑菇精 1. 材料（A）的油、蒜米和蘭花豆酱（碎）用（熄火再煮锅）内锅爆香后倒入辣椒干和猪手抄下～ 2. 然后加入材料（B）全部，大火煲滚，关小火煮30分钟～ 3. 然后再开大火煮大滚后立刻拿起放进（熄火再煮锅）外锅关盖（保温）2-3个钟～ 4. 要吃提前半个钟拿去煲大滚后再放回保温就可以了哦～
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2016-02-02
Meypoh Fong, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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♦ 炸鸡脚 两小包（大概有二十多只鸡肚） ♦ 油 少许 ♦ 豆豉 1包 ♦ 大蒜 1大棵 ♦ 小辣椒 少许（可以不加） ♦ 蚝油 3汤匙 ♦ 酱油 少许（调咸味的） ♦ 天然蘑菇精 少许 ♦ 水 （盖过鸡脚） 1. 炸鸡脚洗干净拿热水串汤去油味 2. 豆豉、大蒜和小辣椒三样一起切脆粒（为豆豉料）～ 3. 用（熄火再煮锅）内锅倒入少许油和已切好的豆豉料小火爆香，再倒入炸鸡脚炒一下～ 4. 然后加入其它材料大火煮滚，关小火煮30分钟，再开大火煮到大滚后关盖立刻拿起放进（熄火再煮锅）外锅里关好（保温）两个钟就可以吃了～
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2016-01-31
Ann Kok, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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♦ 蛋 2粒 ♦ 樱花虾 适量 ♦ 食水 125ml ♦ 盐巴 少许 1. 将蛋打散加入食水盐巴搅拌均匀，用筛隔去泡沫。樱花虾洗净待用。 2. 用‘熄火再煮锅’将水大火煮滚，然后把蛋放进隔水小火蒸5分鐘，然后熄火，让熄火再煮锅自煮即可。 3. 趁空餘时间把樱花虾爆香，盛起待用。 4. 水蛋蒸好了把爆香的樱花虾洒在面上，可以洒些淡酱油调味即可。 想知道更多；http://goo.gl/A3Idzj
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2016-01-26
Meypoh Fong, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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（大概） ♦ 黑豆（洗干净，然后干锅抄干身） ♦ 红枣 ♦ 猪骨（串汤） ♦ 水 1. 材料全部放进（熄火再煮锅）的內锅里煮大滚后关小火煮30分钟 2. 然后再开大火煮到大滚后关火立刻拿起放进（熄火再煮锅）的外锅里关好～其实中途不放心打开来看，里边还是一样大滚的哦！ 提示： 这汤我是早上就煮了，（保温）4个钟后打开（还是热的吖！），然后我有再煮大滚下然后又拿去（保温）！到晚上吃饭时间打开就可以喝到热热的黑豆汤了～
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2016-01-24
Ann Kok, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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♦ 梅肉《剁碎》 300g ♦ 冬菜 100g ♦ 包菜 适量 ♦ 盐巴 少许 ♦ 胡椒粉 少许 ♦ 食水 1000ml 1）将冬菜和梅肉洗净，混合剁成肉碎，加入胡椒粉搅匀待用。包菜洗净切片《可以加入自己喜爱的蔬菜》。 2）取出熄火再煮锅倒入1000ml食水煮滚，然后把肉碎冬菜搓成圆形加入沸水中小火煮滚10分鐘 3）加入包菜煮至菜变软即可。《可以加点盐巴调味。》 小提示；因為冬菜是咸性，所以盐巴要控制。 肉丸不能煮太久，会失去肉丸原有的味道。 想知道更多；http://goo.gl/A3Idzj
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2016-01-22
Ann Kok, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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(9分滿的cup cake紙杯，可以容下7-8個~) ♦ 粘米粉《再來米粉》200g ♦ 糖粉 80g《少甜》 ♦ 食水100ml ♦ ENO菓子鹽 1包 ♦ 紅色素少許 1. 粘米粉《再來米粉》，糖粉，食水攪拌攪勻沒粉粒為止，然後加入紅色素少許。 2. 最後加入eno攪拌均勻。 3. 我做比較大一點的發糕大約25分鐘左右，如果要做小杯，取出cup cake紙杯倒入麵糊9分滿，預熱水滾才下鍋，大火蒸20分鐘即可。 想知道更多；http://goo.gl/A3Idzj
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2016-01-19
Meypoh Fong, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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♦ 老母鸡 ～ 1只去皮（可用走地鸡） ♦ 当归、红枣、桂圆（龙眼干）、莲子、枸杞、葛片 1. 老母鸡洗干净，切分四大块去皮放开（熄火再煮锅）内锅～ 2. 所有药材洗干净放进（熄火再煮锅）内锅，加水大火煮滚后关小火煮1个钟（用走地鸡只煮半个钟）然后再开大火煮大滚后关火拿起放进（熄火再煮锅）外锅（保温）3个钟，要喝提前一个钟再拿去煮大滚，然后保温就可以了～ 当归的功效： 补血活血，调经止痛，润肠通便。用于血虚萎黄、眩晕心悸、月经不调、经闭痛经、虚寒腹痛、肠燥便秘、风湿痹痛、跌扑损伤、痈疽疮疡。
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2016-01-17
Ann Kok, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱, 甜点
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♦ 糯米粉 200g ♦ 班蘭葉 3片 ♦ 椰糖 1粒半 ♦ 白砂糖 1湯匙 ♦ 鹽巴 少許 ♦ 食水 300ml 1. 將糯米粉篩過，班蘭葉剪小片待用~ 2. 取出小盤子加入食水慢火煮滾，再加入班蘭葉，椰糖和白砂糖，小火煮至椰糖融化。 3. 煮好了《不用待冷》，將小片的班蘭葉撈起，然後加入篩過的糯米粉《小心燙手》，慢慢攪拌均勻直到沒粉粒為止 4. 取出小杯子《我用耐熱的樹膠杯》，將攪拌均勻的麵糊倒入杯中里，這個時候就要請出我們的大師‘熄火再煮煲’，鍋中加入適量的食水煮滾然後把杯中放在面上，大火蒸5分鐘《不要把鍋蓋蓋起來哦~要不然青春痘滿臉了^^》5分鐘過後，熄火再鍋面上蓋上一層白布，以免水蒸氣滴在年糕上~然後快速的把‘熄火再煮鍋鎖上和把鍋蓋蓋起來~靜待1小時即可~ 注；要年糕顏色淡一點，可以減少椰糖的分量，減少后就要多加白砂糖了^^
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2016-01-14
Ann Kok, Milestone 熄火再煮锅, Milestone 食谱, 今日好食谱
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4人分量 ♦ 四方白豆腐 4块 ♦ 蛋《熟》 4粒 ♦ 蒜头《拍扁》 半粒 ♦ 葱头《小》 6粒 ♦ 淡酱油《生抽》3大匙 ♦ 黑酱油 适量 ♦ 食水 300ml ♦ 盐巴 适量 1. 将水倒进锅裡加入四方白豆腐， 蛋《熟》去壳，蒜头《拍扁》-半粒，葱头《小》-6粒，淡酱油《生抽》3大匙，黑酱油-适量，食水-300ml，盐巴-适量，大火煮滚15分鐘转小火5分鐘后离火~ 2. 将‘熄火再煮煲’锁上半小时即可享用 想知道更多：http://goo.gl/A3Idzj
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2016-01-10
Milestone 熄火再煮锅, Milestone 食谱, Ong Sok Hwee, 今日好食谱, 汤
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♦ 马铃薯5个去皮 ♦ 鸡骨1副 ♦ 苦瓜小的1条洗净去囊切大块 ♦ 红萝卜1条去皮切块 ♦ 番茄1个切块 ♦ 洋葱1个去皮切块 ♦ 包菜几片洗净掰成小块 ♦ 胡椒1茶匙洗净用刀身压碎 ♦ 姜1块约1寸长拍扁 ♦ 水适量（掩盖食材） 调味料： ♦ 盐、生抽少许 1. ”熄火再煮锅“内锅放入1汤匙油、姜加热爆香,放入所有的材料煮沸熄火，把内锅移到外锅中，盖上锅盖，手柄往上移紧扣锅盖有助于保温，扣好两边的扣环焖30分钟~1小时（视马铃薯之大小）放入调味料即可 欲知更多请浏览：https://www.facebook.com/ong.sokhwee/media_set?set=a.10202076509864891.1073741902.1551482158&type=3
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