Favorite Home Cooked Recipes, For sharing of home

[tracyk]

Share your recipes!! Home cooked food :tlaugh:


香煎阿参虾 Pan Fried Assam Prawn

香煎阿参虾

材料1
大虾 : 800g

材料2
阿参膏 : 150g
水 : 100g

材料3
虾膏 : 1 tbsp
糖 : 1 tbsp
汇集补腰精 : 1杯 (1 汇集量杯 = 30ml)

方法
1) 虾留壳, 把长须剪掉, 洗净, 沥干水分
2) 阿参膏加水搓揉出浓稠的阿参汁, 去掉渣籽
3) 把阿参汁, 虾膏和糖充分搅均成浓酱, 加入虾拌均,
放在冰箱内, 腌约4小时
4) 以中火烧热2汤匙油, 放进虾煎至两面香熟, 即可盛起上碟

 

[tracyk]

Pan Fried Assam Prawn

Ingredients A
Large prawn : 800g

Ingredients B
Assam paste : 150g
Water : 100g

Ingredients C
Prawn Paste : 1 tbsp
Sugar : 1 tbsp
Huiji 1-2 Cups

Method:
1) Retain prawn shell, trim away the feelers , wash clean, drain dry
2) Mix and squeeze assam paste with water to get thick juice, remove residue and seeds
3) Mix assam thick juice, prawn paste and sugar well to form a thick paste, mix well with prepared large prawn, store in the fridge to marinate for 4 hour
4) Heat up 2 tbsp of oil over medium flame, pan fry prawn on both side till fragrant and cooked, dish up and serve

 

[tracyk]

生津代茶饮
材料1
芦根 : 60g
甘草 : 10g

材料2
马蹄 : 10个
黄梨 : 1个
鲜藕 : 1节
青果 : 10个
汇集补腰精 : 1杯 (1 汇集量杯 = 30ml)

方法
1) 将材料1的芦根和甘草剪成小段, 洗净, 用水浸泡
2) 马蹄洗净, 用刀面拍开, 黄梨去皮切块, 鲜藕洗净切片,
青果掰开去核
3) 把所有材料包括浸泡水, 放入锅内, 再加水2 litre, 大火煮　
　开后, 转小火煎煮1 – 2小时, 静置片刻, 过滤后即可饮用

功能
生津止咳, 清热解暑
适宜于天气炎热或病后, 口中燥渴, 咳痰有白沫, 粘滞不爽难吐, 咽干或咽痒, 声音沙哑, 大便干燥等症

 

[tracyk]

滋补乌鸡煲

材料1
黄精 : 15g
熟地 : 15g
党参 : 15g

材料2
乌骨鸡 : 1 只 (洗净, 用滚水川烫过)

材料3
鲜淮山 : 1小段 (去皮, 切块)
牛蒡 : 1小段 (去皮, 切块)
香菇 : 3 – 5朵 (用水泡软)
汇集补腰精 : 1杯 (1 汇集量杯 = 30ml)

材料4
绍酒 : 1 tbsp
盐 : 适量

方法
1) 将材料1用水浸泡1小时, 然后连水一起放入砂锅内
2) 加入已处理好的乌鸡, 鲜淮山, 牛蒡, 香菇, 绍酒, 盐
3) 再添加水份浸过所有材料, 盖上锅盖, 用布或纸将锅的缝隙堵住
4) 大火煮滚后, 转慢火煮约2 – 3小时至鸡熟烂, 取出药材, 即可食用

功能
补精益气, 滋补强身, 适宜体质虚弱, 常觉头晕眼花, 耳鸣咽干,手足心热或低热, 盗汗, 健忘等
也可作为一家大小的滋补用途, 但如有感冒发热, 腹胀时不宜食用

 

[tracyk]

Mushroom Braised Pork

Ingredients A (skinned, minced)
Shallot : 4 cloves
Garlic : 4 cloves

Ingredients B
Dried Mushroom : 20 pcs (soak to soften, halved)

Ingredients C (Mixed, marinate 1 – 2 hour)
Pork Belly : 400g (Wash, cut into large pieces)
Sesame oil Chilli braised seasoned beancurd : 5 pcs (smashed)

Ingredients D
Oyster Sauce : 1 tbsp
Sugar : 1 tbsp
Ground Pepper : ¼ tsp
Huiji 1-2 Cups

Method
1) Heat up 2 tbsp oil, sauté Ingredients A
2) Add mushroom, stir fry till aromatic
3) Add in pre-marinated pork belly to fry till well mixed
4) Stir in Ingredients D
5) Add enough water to cover all ingredients, bring to a boil, covered with a lid, lower the fire to medium flame, simmer till pork and mushroom is tender and cooked, serve

 

[tracyk]

冬菇焖肉

材料1 (去衣, 剁碎)
蒜头 : 4粒
葱头 : 4粒

材料2
冬菇 : 20 朵 (泡软, 切成两半)

材料3 (混均, 腌1 – 2 小时)
三层肉 : 400g (洗净, 切大块)
麻油辣腐乳 : 5块 (压碎)

材料4
蚝油 : 1 tbsp
糖 : 1 tbsp
胡椒粉 : ¼ tsp
花雕酒 : 1 tbsp
汇集补腰精 : 1杯 (1 汇集量杯 = 30ml)

方法
1) 烧热2汤匙油, 爆香材料1
2) 加入冬菇炒香
3) 加入已腌好的三层肉炒均
4) 加入材料4拌均
5) 加入水盖过所有材料煮滚, 盖上锅盖, 然后以中小火
焖至冬菇及猪肉熟软, 盛起上碟

 

[tracyk]

Mid Autumn Special MOOOON CAKES! =D

冰皮月饼 Snowskin MoonCake

Snowskin MoonCake
Ingredients A: (sifted)
Fried glutinous rice flour : 95g
Icing sugar : 140g

Ingredients B: (Combined)
Ice water : 155g
Vanilla oil : ¼ tsp

Ingredients C:
Shortening : 15g
Fruity Lite: 2 teaspoon

Ingredients D:
Lotus paste : 800g (100g each, vary in size of mould)

1)Mix Ingredients A and Ingredients B to form dough
2)Rub in shortening till get a smooth dough
3)Sprinkle some fried glutinous rice flour on working table, flatten 50g of dough
4)Wrap lotus paste with dough, roll into a ball
5)Lightly flour the mould
6)Place mooncake in mould , flatten, dislodge the mooncake
7)Place in fridge

* Yield : big 8 pieces /small 20 pieces

 

[tracyk]

冰皮月饼
材料1 (过筛)
熟糕粉 : 95g
糖粉 : 140g

材料2 (混均)
冰水 : 155g
香精 : ¼ tsp
汇集酸甘清 : ¼ tsp

材料3
白油 : 15g

材料4
莲蓉 : 800g (取每粒100g,视饼模大小)

1)把材料1 和材料2拌均成团
2)加入白油,搓揉至光滑
3)在桌面上洒些熟糕粉,取粉团50g,杆压成薄片
4)包入馅料,包成球形
5)在饼模内洒些熟 糕粉
6)把已包好馅料的粉团,放入模型内,压实,再倒扣出来
7)放入冰箱储存

* 产量 : 大 8粒/小20粒

 

[pink_daisy]

Mushroom Braised Pork

Ingredients A (skinned, minced)
Shallot : 4 cloves
Garlic : 4 cloves

Ingredients B
Dried Mushroom : 20 pcs (soak to soften, halved)

Ingredients C (Mixed, marinate 1 – 2 hour)
Pork Belly : 400g (Wash, cut into large pieces)
Sesame oil Chilli braised seasoned beancurd : 5 pcs (smashed)

Ingredients D
Oyster Sauce : 1 tbsp
Sugar : 1 tbsp
Ground Pepper : ¼ tsp
Huiji 1-2 Cups

Method
1) Heat up 2 tbsp oil, sauté Ingredients A
2) Add mushroom, stir fry till aromatic
3) Add in pre-marinated pork belly to fry till well mixed
4) Stir in Ingredients D
5) Add enough water to cover all ingredients, bring to a boil, covered with a lid, lower the fire to medium flame, simmer till pork and mushroom is tender and cooked, serve

wat kind of pot do u use to simmer? ordinary cooking pot?
i always try to simmer chicken n pork for quite some time but they still are quite tough.. don have the 'melt when in the mouth' kind of taste.. in fact, they 'shrink' after being simmer for a long time... i always marinate with corn flour to make the meat tender... pls share me some secret to make the meat tender by simmering...

 

[pink_daisy]

Mushroom Braised Pork

Ingredients A (skinned, minced)
Shallot : 4 cloves
Garlic : 4 cloves

Ingredients B
Dried Mushroom : 20 pcs (soak to soften, halved)

Ingredients C (Mixed, marinate 1 – 2 hour)
Pork Belly : 400g (Wash, cut into large pieces)
Sesame oil Chilli braised seasoned beancurd : 5 pcs (smashed)

Ingredients D
Oyster Sauce : 1 tbsp
Sugar : 1 tbsp
Ground Pepper : ¼ tsp
Huiji 1-2 Cups

Method
1) Heat up 2 tbsp oil, sauté Ingredients A
2) Add mushroom, stir fry till aromatic
3) Add in pre-marinated pork belly to fry till well mixed
4) Stir in Ingredients D
5) Add enough water to cover all ingredients, bring to a boil, covered with a lid, lower the fire to medium flame, simmer till pork and mushroom is tender and cooked, serve

sorry i never tasted the seasoned beancurb before, isit spicy? will it make this dish spicy? may i also check with u, wat brand do u use for the oyster sauce n the seasoned beancurb? tx.

 

[JusMum]

Wao .. Nice Nice ..
i also like to cook , but not very well ~~
normal normal only ~~

 

[BunionSG]

Waaaa i love eating Snowskin moooncakes ! yums yums hahah Looks delicious but i hope i dont have too much of an indigestion. lolz better drink more of the fenying fruity lite ^^

 

[BunionSG]

Deleted. Paste in wrong thread

 

[tracyk]

what kind of pot do you use to simmer? ordinary cooking pot? i always try to simmer chicken and pork for quite some time but they still are quite tough.. dont have the 'melt when in the mouth' kind of taste.. in fact, they 'shrink' after being simmer for a long time... i always marinate with corn flour to make the meat tender... pls share me some secret to make the meat tender by simmering...

Hi pink_daisy If you want to make the meat tender, try marinating the meat with curd, tumeric :001_302: you can also try using pieces of Unripe-Papaya which is a natural meat tenderizer :tlaugh:

 

[tracyk]

sorry i never tasted the seasoned beancurb before, isit spicy? will it make this dish spicy? may i also check with you, what brand do you use for the oyster sauce and the seasoned beancurb? tx.

Aye . . nope not spicy hmmm taste maybe a bit saltish. For oyster sauce i use Tai Hua oyster sauce as for the beancurd haha i just randomly grab one i cant recall nor do i have a particular preference for any brand :001_302: i always also add a cup of huiji because of the tonic properties. but let me know if you have any to recommend after you try them :001_302:

 

[pink_daisy]

Hi pink_daisy If you want to make the meat tender, try marinating the meat with curd, tumeric :001_302: you can also try using pieces of Unripe-Papaya which is a natural meat tenderizer :tlaugh:

hi tracyk,

do u mean the seasoned beancurd? to marinate? hmmm...tis is something new to me..i shld try using tis to marinate the meat... tx for the advice =)

 

[tracyk]

hi tracyk,

do you mean the seasoned beancurd? to marinate? hmmm...tis is something new to me..i shld try using tis to marinate the meat... tx for the advice =)

Hi Pink daisy,

haha nope not seasoned beancurd Hmmm haha try these other alternatives :tlaugh: Hope it helps. Btw i give u a tip on abalones. Do you always cook them till they taste rubbery? Try this. Boil the abalone together with the can .. Yups that means dont take it out first. then when fully cook , u open the can, try it the abalone will taste much sofer taught to be by a chef.

Not all cuts of meat are tender, and even more expensive cuts can sometimes turn out tough. You can buy cuts that fit all the criteria for tenderness but discover it's tough after preparation, but the steps you take before preparation are the key. I've purchased many tender looking steaks


with sufficient marbling, but ended up with tough and essentially flavorless meat before I discovered natural ways to tenderize.


Put Down the Salt!

Salt pulls the moisture out of meat and other foods during the heating process, and no matter what types of natural tenderizer you use, don't use salt until it's ready to serve. Dry meat is usually tough, and moisture is required for juicy succulent steaks and roasts. The juice is the source of the flavor, so hold the salt for more flavorful cuts every time.

Give it a Good Pounding!

Before using any natural product to tenderize meat, give it a good pounding first. Even if you don't have a mallet you can easily tenderize meat. My mother and my grandmother always pounded round steak with the edge of a small plate, and this method also works great for other types of roasts and steaks.

Pound it with the edge of a plate in one direction, and do the same in the opposite direction to give it a crosshatched appearance. Turn it over and do the same to the other side. Next, use one of the following natural ways to tenderize meat. You can turn the toughest portions into meat that practically melts in your mouth!

Apple Juice

Next time you want tender juicy meat, marinade it in apple juice for a few hours before preparation. The juice will give it a slightly sweet and tangy flavor, and it will be extra tender and juicy. Try using freshly pressed apple juice for very tasty results!


Source: Natural Ways to Tenderize Meat - Associated Content - associatedcontent.com

 

[tracyk]

My favorite!!! Yums Yums

Strawberry Cheese Cake

Ingredients A
Biscuits : 185g (crushed)
Melted butter : 85g

Ingredients B (mix well, soak for 10 min)
Gelatine : 20g
Water : 60g

Ingredients C
Cream cheese : 250g
Icing sugar : 50g

Ingredients D (mix well)
Box Form Strawberry Fresh Milk : 200g
Lemon Juice : 15g
Fruity Lite - 2 Teaspoon

Ingredients E
Fresh cream : 200g

* 1 pc 18cm mould with hallow bottom

Method:
1) Mix Ingredients A together well, place into hallow mould,
flatten to shape, chill in the fridge till harden
2) Steam melt Ingredients B, reserve for use later
3) Beat Ingredients E till fluffy, chill in the fridge for use later
4) Beat Ingredients C on medium speed till light and fluffy
5) Change to low speed, add and mix in Ingredients B and
Ingredients D
6) Mix in Ingredients E in three consecutive additions till
properly mixed
7) Pour cheese mixture onto pre-mould biscuits, chill for 4 hours
till mixture solidified, remove mould, serve

 

[tracyk]

Chinese version for those who prefer it

草莓芝士蛋糕

材料1
饼干 : 185g (压碎)
溶化牛油 : 85g

材料2 (混均, 浸泡10分钟)
鱼胶粉 : 20g
水 : 60g

材料3
Cream cheese : 250g
糖粉 : 50g

材料4 (混均)
盒装草莓鲜奶 : 200g
柠檬汁 : 15g
汇集补腰精 : 1杯 (1 汇集量杯 = 30ml)

材料5
动物性鲜奶油 : 200g

* 1个18cm空模

方法
1) 把材料1拌均, 放入空模内, 按平, 放冰箱冷冻至硬
2) 把材料2隔热水溶化, 待用
3) 把材料5打发, 放冰箱待用
4) 以中速把材料3打至松发
5) 低速加入材料2和材料4拌均
6) 分3次拌入材料5成芝士糊
7) 把芝士糊倒在饼干上, 放入冰箱冻结4小时, 即可脱模
切块享用

 

[Li Huan]

anyone has nice and easy-to-make salad dressing? prefer non-mayo or salad cream . thank u :tlaugh: