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今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕

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易到你唔信朱古力蛋糕

材料

📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒

做法
1. 黑朱古力放在碗內，弄碎，之後放入微波爐叮2分鐘，或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出，先攪勻，之後放入第1份蛋黃，不停攪均，再放入第2份蛋黃一起不停攪勻，之後第3份蛋黃，再第4份蛋黃，如此類推，直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內，完全攪勻。
5. 準備焗盤，盤底掃油，盤側邊圍上牛油紙，焗爐放熱水，焗盤坐底，以140度焗20分鐘。
6. 時間到，取出朱古力蛋糕，糖霜篩在蛋糕面上，再加上士多啤梨作裝飾，即成。

提示：1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時，要快手攪勻。
3. 如果用鑊蒸，隔水蒸40 – 45分鐘。

English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)

Egg whites - 4 (beat until stiff peak)

6 inch cake pan

Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional

Methods:

1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.

2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.

3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.

4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.

5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.

6. Transfer to a 6 inch cake pan greased and lined with parchment paper.

7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.

8. Garnish with icing sugar and strawberries. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷

材料：
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)

調味料：
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)

做法：
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後，放入氣炸鍋焗盆內，再灑上調味料，跟着噴油在肥牛卷上，然後放入氣炸鍋，用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).

English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)

Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional

Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt

Methods:
1. Roll each beef slice with enoki mushrooms filling.

2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.

3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.

4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).

5. Transfer to serving plate. Serve.

✨✨✨✨✨✨✨✨✨✨

芋頭榚
材料:芋頭一斤四兩，蝦米隨意，冬菇3隻，瑤柱4-5粒，一孖臘腸，粘米粉160g, 粟粉4湯匙，芝麻同蔥適量

調味料: 五香粉一茶匙，固體植物油一湯匙半，鹽及糖各半茶匙，白胡椒粉半茶匙多些
準備: 配料蝦米，冬菇，瑤柱用水浸軟切細，(水留用)， 臘腸切細粒
芋頭一半切條，一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻，粉漿水大概700ml

做法:
芋頭放鑊中，加多些油炒至金黃，有香味盛起。

熱鑊加油，先放蝦米爆，加臘腸爆香，加冬菇爆香，最後加瑤柱炒。

這時加調味料炒勻，加入芋頭加一杯半水，加蓋稍煮一會，開蓋倒入粉漿水，一邊倒一邊翻炒至杰身。

錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。

備註:
煮芋頭水量及油量，視乎芋頭質粉或爽，
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入

English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.

Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.

Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.

Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.

Chinese sausages - 2 clean and chop into small pieces

Chinese cured pork strips (“Lap Yuk”) - optional

Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)

Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.

Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp

Garnish ingredients:
White sesame seeds
Green onion pieces

Methods:

1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside

2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.

3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.

4. Add in mushroom pieces, and fry until fragrant.

5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.

6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.

7. Return fried taro pieces back to the work and mix well.

8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.

9. Add another ½ cup of water, mix well, and bring to a boil.

10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.

11. Transfer to a steam proof OILED container.

12. Steam for about 35 to 40 minutes.

Note: Best to pan fry them the next day.

#肥媽食譜
＃Mariarecipes

ROASTED CHICKEN RICE / NASI AYAM PANGGANG 🐔

Bagi saya agak renyah nak buat nasi ayam ni tapi sangat berbaloi sebab hasilnya tak mengecewakan , sangat sedap berbanding nasi ayam biasa. Resepi saya ambil dari Chinese youtuber , cuma kicap dan sup saya olah ikut tekak sendiri. Tengok resepi ni pun dah panjang lebarrr. Tapi kalau nak makan apa salahnya rajinkan diri kan ! Hehe

🐔RESEPI NASI AYAM PANGGANG🐔

1. Kita mula dengan buat paste dulu. Paste ni nanti kita akan guna dalam setiap masakan.

🍗Bahan-bahan
• 15 ulas bawang putih
• 4 inch halia

Cara-cara
• blend bawang putih dan halia menggunakan blender kering sehingga halus.
• ketepikan

2. Stok ayam

🍗Bahan-bahan
• 2 liter air
• 1/2 kg ayam
• 1/2 biji bawang holland
• daun bawang
• 1 sb paste
• 1 sb garam
• 1 sb gula

Cara-cara
• masukkan air dalam periuk
• masukkan ayam , paste , bawang holland , daun bawang , gula dan garam
• renehkan selama 20 minit atau sehingga ayam masak
• keluarkan buih-buih putih jika ada guna penapis
• setelah ayam masak pindahkan ayam ke dalam air berisi ais selama 2 minit ( katanya ayam akan juicy dan isi cantik lembut. Tp mmg betul bila direndam dlm air ais isi lembut dan juicy )
• keluarkan ayam dan keringkan dengan tisu dapur
• ketepikan stok ayam dan ayam tadi

3. Sos perapan ayam dan ayam panggang

🍗Bahan-bahan perapan
• 4 sb brown sugar
• 5 sb madu
• 1/2 cawan kicap manis
• 1/4 cawan sos tiram
• 1 sk chinese five spice powder
• 1 sk serbuk lada hitam
• 1 sk garam
• 1 sk paste
• 1 sk minyak bijan

Cara-cara
• gaul semua bahan-bahan sampai sebati
• sapukan pada ayam
• perap ayam selama 30 min
• masukkan ayam dlm oven dan bakar pada suhu 200°c selama 15 minit
• kemudian keluarkan ayam dan sapukan lagi sos perapan
• bakar lagi selama 5 minit

4. Nasi

🍗Bahan-bahan
• beras yg sudah dibasuh
• stok ayam
• 2 sk paste
• 1 sb marjerin
• gula
• garam
• daun pandan ( saya tak letak sbb lupa beli 😝 )

Cara-cara
• masukkan semua bahan , gaul sebati dan masak macam masak nasi biasa

5. Sos cili

🍗Bahan-bahan
• 5 biji cili padi
• 5 biji cili besar
• 1/2 biji tomato
• 1 cawan stok ayam
• 2 sk paste
• 1 sb cuka
• garam
• gula

Cara-cara
• blend semua bahan
• masak sehingga mendidih

6. Kicap

• 1/2 cawan kicap manis
• 1/2 cawan stok ayam
• 1 sk paste
• 1 sb tepung jagung

Cara-cara
• satukan semua bahan dan masak sampai mendidih

7. Sup

🍗Bahan-bahan
• 4 cawan stok ayam
• 1/2 pc kiub ayam
• 1 sk paste
• garam
• gula

Cara-cara
• satukan semua bahan dan masak sehingga mendidih

Siap untuk dihidangkan !

Selamat mencuba

#nuhazkitchen

Kredit Resepi : nur haziqah

Wah this is my dad's Super Duper awesome Hakka abacus seeds 算盘子！超好吃的！Learn to make in ONE MINUTE!!! Papa Chong now got sponsored video liao! 🤣👍🏻💪🏻💪🏻 #PapaChongTheYoutuber #SosherInfluencer

You don’t have to be Hakka to enjoy this auspicious Hakka Dish – “Abacus Seeds 客家算盘子” recipe by Papa Chong. Tastes better with OKI Brand Premium Soyabean Oil! More video recipes to come, follow OKI.Singapore page and stay tuned. Say OK to OKI !

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[Recipe]
Preparation time: ~30 mins
Cooking time: ~50 mins
Total duration: ~1 hr 20 mins

Ingredients:
1) Yam, 1 x 1/2 kg, sliced thickly
2) Dried shrimp, 4 tablespoons, minced
3) Minced garlic, 4-5 tablespoons
4) Extra firm beancurd, 3 squares, sliced
5) Fresh shitake mushroom, 6-8, sliced
6) Minced pork, 50g
7) Oki premium soya oil, 7-8 tablespoons
8) Tapioca flour, 4 heaped tablespoons
9) Rice flour, 2 heaped tablespoons
10) Potato starch, 2 heaped tablespoons
11) Self raising flour, 2 heaped tablespoons
12) Light soya sauce, 2 tablespoons
13) Seafood sauce, 2 tablespoons
14) Pepper, 1-2 teaspoons
15) Spring onion, chopped, to garnish
16) Coriander, chopped, to garnish

Instructions for prepping accompanying ingredients:
1) Wash dried shrimp twice, soak it in hot water for 2 mins and drain. Mince dried shrimp.
2) Wash beancurd and pat it dry with a paper towel. Slice beancurd.
3) Wash and slice mushrooms.
4) Marinate minced pork with soya sauce and 1 teaspoon of pepper.

Instructions for making the abacus seeds:
1) Boil chopped yam in salted water (1/2 teaspoon salt, 1.5-2 litres ) until yam is soft (20 - 30 mins). Remove 70% of the water from the pot.
2) Mash yam with remaining yam water and mix in all flours immediately while mixture is very hot until a dough forms.
3) Mould dough into 1 to 2 inch sized balls and make a dent in the middle.
4) Add a tablespoon of Oki premium soya bean oil into a pot of water (to prevent sticking) and boil abacus seeds until they surface to the top.
5) Leave 50 ml of yam water aside.

Instructions for frying:
1) Add 3 - 4 tablespoons of Oki premium oil and fry 1 tablespoon of garlic in saucepan over medium heat until slightly browned.
2) Mix in seafood sauce to the saucepan. Once it bubbles, pour the mixture to a bowl.
3) Add 1 tablespoon of Oki premium oil and fry beancurd until golden brown. Cover it for a few minutes and pour it into a bowl.
4) Fry 1 tablespoon of Oki premium soya bean oil and 1 tablespoon of garlic with the marinated minced pork. Cover until cooked and pour it into a bowl.
5) Fry 1 tablespoon of Oki premium soya bean oil and dried shrimp until lightly browned, then add mushroom and shallots. Pour it into a bowl.
6) Fry 1 tablespoon of Oki premium soya bean oil with 2 tablespoons of garlic until lightly browned then add cooked abacus seeds, shrimp mixture, fried beancurd and minced pork and fry until fragrant.
7) Add 50 ml of yam water and the seafood sauce mixture. Fry until liquid is reduced.
8) Garnish with spring onion and coriander to serve.

Thai Basil Pork by Jimmy’s Table

This is my 3rd cooking video with my version of the Thai basil pork (aka Pad Kra Pai aka 打拋豬). It's a must have dish when making Thai food at home. It’s so simple, yet flavorful, and goes so well over rice. I love it spicy, but remove the chilis and kids love this over rice!

Ingredients 食材:

Main Ingredients 主食:
1 kg ground pork, around 70% lean and 30% fatty is a good ratio (The meat can be substituted with ground chicken or ground beef) 70%瘦肉 30%肥肉,亦可改成使用雞肉或牛肉來料理
0.5 kg cherry tomatoes (小番茄)- cut in half
1.5 cups basil (九層塔)- leaves only
3 cups white Thai rice (泰國米)

Sauce Ingredients 醬料:
2 tbsp - oil (油)
1/2 cup - garlic (大蒜)- minced
2 tbsp - cooking wine (米酒、黃酒)
3 tbsp - fish sauce (魚露)
2 tbsp - sugar (糖)
1 tsp - black pepper (黑胡椒)
1 tsp - garlic powder (大蒜粉)
3 tbsp - soy sauce (醬油)
3 lime (檸檬)- halved and squeezed for juice, seeds removed
2 spicy red chilis (小辣椒)- minced

Finishing Ingredients 撒料調味:
1 fried, sunny-side up egg (太陽蛋)
1/4 cup deep fried shallots (炸紅蔥頭)
1/4 cup deep fried garlic (炸大蒜)
Slice of lime for taste (檸檬汁 )
Black pepper (黑胡椒)

Steps:

Before starting, make white rice at the start, because this dish cooks fairly fast. If you want to enhance the rice, you can mix in a 1/2 cup of coconut milk and a 1/2 teaspoon of salt before cooking the rice for extra fragrance.
開始之前. 在一開始可以先煮米飯, 因為這一道菜打拋豬肉很快就可以完成了。如果希望能夠增加米飯的香味,建議可以額外使用1/2杯椰奶跟1/2茶匙鹽巴。

1. Wash the cherry tomatoes and cut in half. Then halved the lemons and squeezed for juice, seeds removed. I prefer a 40/60 ration of cherry tomatoes to pork.
步驟1. 將小番茄洗淨對切,備用。將檸檬的汁擠出,備用。我比較喜歡 番茄40:豬絞肉60的比例來做這道料理。

2. Start by preparing and mincing the pork. Typically minced pork at grocery stores are between 50% lean and 50% fat. I like my ground pork at a leaner 70/30 or 80/20 ratio, but when I am trying to eat healthy, I go for an almost all lean pork for a much healthier version. If the ground pork is too fatty, then add in lean pork and mince together. Sometimes the butcher or grocery store can prepare to your ratio.
步驟2. 首先,先準備豬絞肉。一般市面上可買到的豬肉, 大部分都是50%瘦肉50%肥肉,但是我較喜歡以瘦肉70:肥肉30或者瘦肉80:肥肉20的比例。但當我想吃得比較健康的時候,我會選擇瘦肉的絞肉。若是你買到的豬絞肉太多油質,可以加入一些瘦的豬肉,剁碎混合在一起。有些肉販會提供你選擇豬肉瘦肥比例喔!

3. Add in minced garlic to the oil and sauté until slightly brown to flavor the oil, but be careful not to burn them.
步驟3. 將大蒜末先用油稍微的爆香一下,直到呈現棕黃色,但是要小心,不要煎焦了。

4. Add in minced pork and stir until nearly cooked with some pieces still slightly raw and pink, which should be about 5-8 minutes. Add in a bit of cooking wine for fragrance. Use your spatula to stir and break up the larger chunks of ground meat into smaller pieces.
步驟4. 加入切碎的豬肉翻炒,大約需要5-8分鐘才能夠把粉色的生豬肉炒的稍微熟一些。加些酒來幫豬肉調一下味道,且持續用鍋鏟將大塊的碎肉攪拌成小碎肉。

5. Add in fish sauce, soy sauce and sugar. If its too light, add in a bit more fish sauce and soy sauce. If its a bit too salty, add in some water to dilute.
步驟5. 加入魚露、醬油及砂糖。若是味道不夠,可以再加一些魚露跟醬油。若是味道太鹹,可以加入一些水來稀釋。

6. Add in halved, cherry tomatoes cut length-wise, stir in and cook for 3-5 minutes until the tomatoes get soft.
步驟6. 加切成两半的小番茄，煮3-5分钟，直到小番茄变软。

7. Add in lime juice to give it a sour flavor, which also reduces the saltiness. Then add in minced chilies. You can also hold the stem and cut the chilies directly into the wok. To make it more sour or spicier, add in more lime juice or chilies.Add in black pepper and garlic powder for taste.
步驟7. 加入檸檬汁來增加酸味的又感,也可以綜合一下鹹味。接著加入切碎的辣椒。若是想要又味更重一些,可以依照自己的喜好再加入額外的檸檬汁或辣椒。再加入一些黑胡椒調味並且試試味道。

8. Add in basil last towards the end of cooking so that the basil leaves don’t get too cooked, because you want all of the fragrance from the basil.
步驟8. 在關火之後,把九層塔加入到鍋中就可以用於熱來綜合香氣。九層塔不需要烹煮,因為過多的烹煮九層塔會變黑。

9. For plating, pack in white rice and Thai Basil Pork. Toppings include ground black pepper, deep fried garlic, deep fried shallots and a basil leaf and serve.
步驟9. 將白飯跟打拋豬肉裝盤後,可以依個人喜好煎一顆太陽蛋放在最上面。最後撒上一些黑胡椒粉、炸大蒜、炸紅蔥頭、淋上一點檸檬汁,再放上幾片九層塔葉做裝飾,這道菜就完成囉!
__________________________
Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com

►Ingredients
35 g pork lard diced
1 tbsp dried shrimp soaked in warm water for 15 minutes
1 tbsp minced shallot
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp minced chili
200 g minced beef
1 tbsp bo kho seasoning
1 tsp five-spice powder
2 tbsp peanut butter
20 g ground peanut
2 tsp brown sugar
300 g beef thinly sliced
1 tomato seed removed and thinly sliced
1 cucumber seed removed and thinly sliced
1 starfruit seed removed and thinly sliced
herbs
1 kg rice noodle
100 g bean sprout
garlic
sesame oil
vinegar
1 tbsp salt
chili flakes

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Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
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(English & Tiếng Việt) Mời các bạn xem danh sách nguyên liệu và các lưu ý khi làm món khô heo tại: http://www.savourydays.com/2-cach-lam-kho-heo-thit-lon-kho-video/

* CÁC VIDEO TƯƠNG TỰ:

1. Cách làm THỊT BÒ KHÔ: https://youtu.be/brovTK1F4FU
2. Cách làm KHÔ GÀ XÉ CAY: https://youtu.be/ZMY7AZjTSuQ
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Today I'd like to share with you how to make Vietnamese PORK JERKY - a very delicious snack for any parties. It also goes well with steamed rice.

* RELATED VIDEOS:

- Vietnamese BEEF JERKY: https://youtu.be/brovTK1F4FU
- Vietnamese sweet, salty, spicy, dry SHREDDED CHICKEN: https://youtu.be/ZMY7AZjTSuQ

* INGREDIENTS

20 g garlics (3~4 big cloves) - minced
15 g shallots - minced
5~6 lemongrass stalks - finely chopped
1 kg pork fillet/ tenderloin
2~3 tbsp fish sauce (30~45ml)
1~2 tbsp oyster sauce (15~30 ml)
2 tbsp brown sugar (40~50g)
1~1.5 tsp five spice powder
2~3 tbsp chilli flakes
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MUSIC: Midday Dance by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100160
Artist: http://incompetech.com/