家常便饭之 - 黄酒鸡 + 可乐鸡 (附加照片)(15/05/08)

Alice859

生虾酱



材料A (打烂):
200g红辣椒
5cm嫩姜
5瓣蒜头
100ml温水

材料B:
8粒桔子, 挤汁
3粒酸柑, 挤汁
3大匙辣椒酱
3大匙番茄酱
2大匙糖
1大匙盐

做法:
将材料A倒入镬里和材料B一起煮滚便可.


Shang Ha Dipping Sauce

Ingredients A (group):
200g red chillies
5cm young ginger
5 pips garlic
100ml boiled water
(cooled)

Ingredients B:
8 calamansi limes, squeezed juice
3 limes, squeezed juice
3 tbsp chillies sauce
3 tbsp tomato sauce
2 tbsp sugar
1 tsp salt

Method:
Put ingredients A ams B into a pan and bring to boil. Leave to cool before
serving.

生虾酱没有虾,事因此酱是用来沾烧大生虾(大头虾)而得其名. 生虾酱也和烧鱼酱一
样, 用来配搭烧烤海鲜最合味, 另外炸鸡,炸虾也很适合.

Alice859

娘惹虾籽沾酱



材料:
5大匙虾籽酱
3粒葱头仔片
1大匙指天椒, 剁碎
2大匙酸柑汁
1大匙糖

做法:
将全部材料拌匀便可.


Sambal Cincalok Dipping Sauce

Ingredients:
5 tbsp cincalok
3 shallots, peeled and sliced thinly
1 tbsp chilli padi, chopped finely
2 tbsp lime juice
1 tbsp sugar

Method:
Combine all ingredients and mix well.

娘惹虾籽沾酱主要为鱼类沾酱, 煎鱼及白灼苏冬都很适合, 用来配搭炒米粉更是一
流.

Alice859

芥辣沾酱



材料:
2 小匙英国芥辣酱
5大匙急汁
2大匙糖
1大匙生抽
2小匙酸柑汁
2条红辣椒, 切片

做法:
将全部材料拌匀便可.


Mustard Dipping Sauce

Ingredients:
2 tsp English mustard sauce
5 tbsp worcestershire sauce
2 tbsp sugar
1 tbsp light soya sauce
2 tsp lime juice
2 red chillies, sliced

Method:
Combine all ingredients and mix well.

此沾酱特别用来沾香料炸鸡的沾酱, 炸鱼块,炸虾等都配合得十分好.

Alice859

烧猪 / 鸭酱



材料:
3大匙油
1大匙葱头仔碎
1大匙蒜茸
2大匙海鲜酱
2大匙磨烂豆酱
少许陈皮茸

调味料:
1大匙白米酒
3大匙糖

做法:
1. 烧热油爆香葱头仔和蒜茸.
2. 加入其余的材料和调味煮滚即可.


Sweet Dipping Sauce For Roasted Pig / Duck

Ingredients:
3 tbsp oil
1 tbsp chopped shallot
1 tbsp chopped garlic
2 tbsp hoi sin sauce
2 tbsp fermented soya bean paste
some dried mandarin orange peel, grated

Seasoning:
1 tbsp rice wine
3 tbsp sugar

Method:
1. Heat up oil, sauce chopped shallot and garlic until fragrant.
2. Add in the remaining ingredients, seasoning and bring to boil. Remove
from heat and leave to cool.

除了烧鸭, 此酱也非常适合当成烧鸡,乳猪或炸的食物沾酱. 如果你也喜欢做烧烤的
话, 也可以用此酱当成腌料, 然后在烧烤时, 将酱调稀, 扫抹在肉上,味道相当好.

Alice859

好了,我已经将全部的开胃沾酱贴了上来,希望大家都能学会..

Alice859

今天我们来学煮这个:香槟鸡... 先来做它的香槟汁

Alice859

香槟汁



材料:
100ml香槟
335ml(1罐)七喜
200ml浓缩柠檬汁
50g西芹, 切碎
150g幼糖
1/2粒柠檬, 切片
1大匙蛋黄粉

做法:将全部的材料煮滚至浓便可.

Champagne Custard Sauce

Ingredients:
100ml baby champagne
335ml (1 tin) 7-up
200ml concentrated lemon juice
50g cerely, chopped
150g caster sugar
1/2lemon, sliced thinkly
1 tbsp custard powder

Method:
Combine all ingredients in a saucepan, stir and boil until thick. Remove
from heat

Alice859

香槟鸡



材料:
1/2只鸡, 去骨
1大匙粟粉

腌料:
1小匙盐
1粒蛋
1/2小匙绍兴酒
少许胡椒粉

做法:
1. 鸡肉加入腌料拌匀腌约1小时.
2. 鸡肉沾上粟粉, 放进热油中炸至金黄色, 捞起沥干油份待冷, 切块上碟, 淋上香
槟汁便可享用. (3-4人份)


Champagne Chicken

Ingredients:
1/2 chicken, deboned
1 tbsp corn flour
1 tsp salt, 1 egg
1/2 tsp shaoxing wine
dash of pepper

Method:
1. Mix chicken with marinade and marinate for 1 hour.
2. Coat chicken with corn flour and deep-fry in hot oil until cooked and
golden brown. Dish and drain. Cut into pieces and pour over Champagne Custard
Sauce. (Serves:3-4)

Alice859

大家还记得我之前贴的桂皮红烧排骨和红烧酱吗??你们都有试煮吗??今天我再贴多一
道菜肴也是用红烧酱煮成的红烧鱼头, 大家不妨也来试试..

Alice859

红烧鱼头



材料:
1只鱼头, 约600g, 斩块
100g烧肉, 切块
2块炸水豆腐, 切4块
10条甜豆
100g黄芽白, 切块
50g红萝卜片
300ml水
5大匙红烧酱 (酱汁做法请看#24贴)
少量粟粉水打芡用

做法:
1. 鱼头沾上粟粉, 放进热油中炸至金黄色, 捞起沥干油份.
2. 烧热1大匙油, 加入烧肉炒香, 再加入红烧酱, 鱼头和水煮滚.
3. 将其余的材料全部加入, 焖2分钟, 打芡便可上桌享用. (4-5人份)


Braised Fish Head In Hong Xiu Sauce

Ingredients:
1 fish head, about 600g cut into pieces
100g roasted pork, cut into thick pieces
2 pieces fried soft bean curd, cut each into 4
10 honey peas
100g Chinese cabbage, cut into pieces
50g sliced carrot
300ml water
5 tbsp Hong Xiu Sauce (Pls refer to #24)
a little corn flour water for thickening

Method:
1. Coat fish head with a little corn flour and deep-fry in hot oil until
golden brown. Dish and drain.
2. Heat up 1 tbsp oil, add in roasted pork and stir-fry until aromatic.
Add in Hong Xiu Sauce, fish heat, water and bring to boil.
3. Add in the remaining ingredients and cook for 2 minutes. Thicken with
corn flour water, mix well and dish up. (Serves: 4-5)

Alice859

刚才我家三姐妹去吃了一顿丰富的晚餐, 还叫了三只虾酱鸡翼来吃,觉得味道很好,突然想到我也有这个食谱,所以就决定回来贴上这个食谱和大家分享..

Alice859

虾酱鸡翼



材料:
10只鸡翅膀
3大匙粘米粉
1大匙面粉
适量炸油

腌料:
2大匙虾酱
1大匙糖
1大匙芫茜碎
1粒蛋

做法:
1. 鸡翅膀希净沥干水分, 加入腌料拌匀腌约30分钟.
2. 将沾米粉和面粉加入拌匀,腌30分钟.
3. 烧热油锅, 放进鸡翅膀炸至金黄色便可捞起享用.


Deep-fried Chicken Wing With Prawn Paste

Ingredients:
10 chicken wings
3 tbsp rice flour
1 tbsp plain flour
Oil for deep-frying

Marinade:
2 tbsp prawn paste
1 tbsp sugar
1 tbsp chopped coriander leaves
1 egg

Method:
1. Clean and pat dry the chicken wings. Mix with marinade and season for
30 minutes.
2. Add rice flour and plain flour into chicken wings, mix well and season
for another 30 minutes.
3. Heat up oil for deep-frying, put in chicken wings and deep-fry until
golden brown and cooked. Dish and drain.

Alice859

最近外面的餐馆都很流行这道"炸芥兰"或"鸳鸯芥兰", 我昨天也刚吃了, 觉得味道还不错,今天就和大家来分享这道菜..

Alice859

炸芥兰(鸳鸯芥兰)



材料A:
500g芥兰, 适量炸油
1/2大匙姜丝, 1/2大匙蒜茸

材料B:
1小匙幼糖
1大匙鱿鱼丝, 炸脆
1大匙银鱼仔, 炸脆

调味料:
1小匙蚝油, 1小匙生抽
少许绍兴酒
适量粟粉, 打芡用

做法:
1. 将芥兰叶子切丝, 茎部切块.
2. 将热油锅, 放入芥兰叶丝, 炸脆, 盛起沥干油份.
3. 留1大匙油在镬, 爆香姜丝和蒜茸, 加入芥兰茎和调味料炒熟, 打芡上碟.
4. 将炸脆的芥兰叶铺上, 再洒上材料B即可.


Fried Kai Lan

Ingredients A:
500g kai lan, oil for deep-frying
1/2 tbsp shredded ginger, 1/2 tbsp chopped garlic

Ingredients B:
1 tsp caster sugar
1 tbsp shredded dried cuttlefish, fried until crispy
1 tbsp small ikan bilis, fried until crispy

Seasoning:
1 tsp oyster sauce
1 tsp light soya sauce
a little shaoxing wine
a little corn flour water for thickening

Method:
1. Separate kai lan into leaves and stems. Cut leaves into fine shreds and
cut the stems into slices.
2. Heat up oil for deep-frying, deep-fry kai lan leaves until crispy. Dish
and drain.
3. Leave 1 tbsp oil in wok, saute ginger and garlic until fragrant. Add
in kai lan stems, seasoning and stir-fry until cooked. Thicken with corn
flour water and dish up.
4. Put fried kai lan leaves on top pf stems, sprinkle ingredients B over
it and serve.

想要的幸福

《鸳鸯芥兰》不知味道这样！会不会怪怪的？

Alice859

原帖由 想要的幸福 于 24-5-2006 09:30 PM 发表
《鸳鸯芥兰》不知味道这样！会不会怪怪的？

不会呀!!你喜欢吃脆脆的食物吗??那个芥兰叶丝炸了脆脆的,很爽口的..现在外面的餐馆都很流行的,你不妨试试..

jacqueline0328

原帖由 Alice859 于 23-5-2006 11:41 PM 发表
虾酱鸡翼



材料:
10只鸡翅膀
3大匙粘米粉
1大匙面粉
适量炸油

腌料:
2大匙虾酱
1大匙糖
1大匙芫茜碎
1粒 ...

這個好像不錯吃哦

Alice859

真的不错噢!!得空炸来吃啦!!

bankcheng

炸芥兰(鸳鸯芥兰)

这样菜我有吃过， 好美味＆可口。原来是这样煮法，谢谢你了！

Alice859

原帖由 bankcheng 于 25-5-2006 03:58 PM 发表
炸芥兰(鸳鸯芥兰)

这样菜我有吃过， 好美味＆可口。原来是这样煮法，谢谢你了！

不用谢了,有学会就好.. 记得多点煮给家人吃哟!!