Shown below are all my ‘successful’ trials of recipes which I learn from the chefs posted in this blog.
Three elements very important for a successful dish:
色香味 (Color, Fragrance, Taste)
(2 Dec 2016)油鸡
(3 Jun 2016) 醉转湾 Drunken Chicken Wings
1. 蒜泥白肉 White Pork in Garlic Paste
The secret is the sauce:
♢ Dark Soya Cream (or Sauce) 黑酱膏/油 (2 Table spoons)
♢Water (2 Table spoons)
♢Dark vinegar (浙醋 1 tea spoon)
♢Sesame oil (1 tea spoon)
♢ 蒜泥 Garlic paste (1 Table spoon)
♢ Optional: Sugar (1 tea spoon)
Dark Soya sauce / cream 黑酱油/膏:
2.Philip Air Fryer: Beef Steak
♢Pre-heat Air fryer at 180 C for 10 mins;
♢ Season steak with little salt and pepper on both sides;
♢ Cook steak in Air Fryer for 12 – 14 mins at 180 C.
2a. French Fries:
French fries must cook in 2-steps (regardless deepfry by oil or airfry):
135 C for 5 mins, then
180C for 5-6 mins (by oil) or
12- 15 mins (by air)
3. Electric Lunch Box: 白糜沙丁魚
This dish is cooked for best consumption on the next day, or the 3rd day, when the flavor and sweetness of the vegetables release.
5. 豬肝 Pig Liver
♢ Slice liver thinly for easy frying.
♢ Quick fry in wok till no blood seen in the pig liver. (Do not fry too long to prevent tough liver).
7. French Chicken
9. Mussels & Chicken Wing Couscous:
10. Simple Healthy Bento 养生便当: Soba with fried ribbonfish, kiwifruit and apple 荞麥带鱼奇異果苹果 (topping: Vita crispy floss 香鬆)
French beans or any green veggies must cook only 2-3 minutes in boiling water (1 tea spoon salt to raise boiling temperature above 100 C), then soak in ice water for 10 minutes immediately to lock the nice green color. This way it will not become yellowish.
腌料: 五香粉, 八角(2粒), 黑酱油, 白/冰糖(175gm), 桂皮 (1支), 麦芽糖(2汤匙)。
调味料: 绍兴酒 (50ml), 麻油 (40 ml), 酱清 (120 ml) , 鱼露 (120 ml)。
Tefal 8-in-1 Rice Cooker, 腌猪脚, 加调味料, 清水。
按 ‘Soup’ 煮 3小时。(若喜欢猪脚更烂, 再按’Congee’煮 1.5小时)
汤头用黄豆(加 扁鱼/江鱼仔, 猪大骨, “灵魂”: 炒香猪皮) 熬3小时 (电饭锅按自动”Soup”)。
材料 Ingredients :可以买现成的釀豆腐。(See Home-made by PapaChong)
2. 可以买现成的釀豆腐, 只要用电饭锅, 汤头水滚了后, 全丢进去煮熟。
20. Seabass 油浸金目鲈
22. 红哥鲤鱼柳 King Snapper Fillet