蚵仔面线

: 不可生吃!

  1. 浸泡水。过滤去渣后的蚵水备用 (煮面线)。
  2. 沾匀地瓜(蕃薯)粉 , 放入冷水煮开, 水沸后 + 1分钟, 捞起浸冷水 (QQ), 备用(*)。

红面线:

  1. 准备: [Optional 热水汆, 晾干。]
  2. 下面线 入冷水 + 蚵水, 一起煮10分钟到滾。
  3. 加调味料:
  • [柴鱼片 50 g]
  • 糖 (3 茶匙) = 盐 (3 茶匙)
  • 黑酱油 (上色)
  • 胡椒粉
  • 油葱酥 (磨粉)

上盘前:

  1. 面线汤 勾芡: 太白粉
  2. 红葱头油
  3. 加入 (备用 *) 蚵
  4. 面线三宝: 蒜泥, 乌醋, 芫荽

Notes: 蚵 / 蚝是兄弟! 英文都叫 Oyster。
1. 蚵 (又称 牡蛎 \muli) 是台湾特产, 温带海产, 生长期短 (< 1年), 体积小。
2. 蚝 是寒带 (eg. 法国) 海产, 生长期长 (2年), 体积比蚵大2倍。
3. 蚵不可生吃! 蚝可以生吃。
4. 蚵蚝分别: https://youtu.be/zzWbrfoocmg
5. 新加坡 出名的 蚵煎
6. 金门/潮州/台湾不同蚵煎 / 蚵烙 (Orh-Lua)

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Roast Chicken/Duck

Add maltose (麦芽糖 ) with honey will make the skin more crispy.

Cooking For Fun

Original recipe:

http://m.xiachufang.com/recipe/265071/?ref=aladdin_accurate


I guess many people know Beijing Roast Duck. Crispy roast duck is popular in China. Duck meat will be cut into slices, and wrapped with cucumber strips and sweet bean sauce. I can eat a lot.

It should be crispy roast duck, but I only found big ducks in supermarket. So I decided to try with a small chicken.

1. Pour hot boiled water onto whole chicken.

2. Use a bottle ( with water inside) to make chicken stand and dry it. The chicken’s skin will become tightened and bright.


Oh! Poor chicken. 😦

Later you will suffer heated roasting. Please cool as much as you can now.

It will take hours till chicken’s surface is completely dry. So I used a fan to blow directly at the chicken.

3. Prepare the mixed sauce to brush chicken.

Vinegar: 1 tsp

Cooking wine: 2 tsp

Honey: 2 tsp

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Roasted Duck Leg

Cooking For Fun

1. Clean duck leg. Then pour hot boiling water all over it. Let the duck leg be air dried.

2. In a small bowl, add in 1 tsp honey, 1 tsp vinegar and 1 tsp water. Mix well.

3. When the duck leg’s skin completely dried, brush sauce over it. Wait till dried and brush again. Repeat brushing 2 times.

4. Preheat oven to 200 degree C. When the duck leg was put into the oven. Turn to 170 degree C. Roast for 40 mins.


Let the roasted duck leg cool. Then cut into slices, which I’m not good at.


Serve with the sauce you like. I chose sweet Thai chili sauce.


Yummy.

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Garlic Butter Lobster

Cooking For Fun

1. Put lobster in boiling water for 4 mins.

2. Take lobster out and soak it into cold water.

3. In a bowl, add in minced garlic.


Then chopped chili, parsley and sprinkle salt. Mix well. Then add in butter. Stir them.

4. Cut lobster into halves.


5. Spread garlic butter onto lobster.


6. Heat a skillet on the stove. When it becomes smoke hot, put the lobster in with the butter side down.


7. Heat a bit then turn them over.


8. Place lobster in a plate. Pour garlic butter over it.



My husband loves it.

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Spare Ribs Soup ( With Red Dates & Ginkgo)

Cooking For Fun

1. Rinse spare ribs in water.

2. Put ribs in a deep pot. Add in enough water higher than ribs.

3. Turn to high heat. When water boils, skim it.

4. Turn to low heat. Add in 2 or 3 red dates.

5. Cover the pot with lid. Let it slow cook for at least 40 mins. I let it boil for 1.5 hrs. The meat will become very soft and come off from the bone very easily.

6. Add in ginkgo. I read on internet that it could be poisonous if you have too many ginkgo one time. So I just put in 10 ginkgoes. And boil for another 15 Mins.


Serve hot.


You can also sprinkle a little spring onion.


Very nice soup!

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