香辣鲜蛤 (Hot and Spicy Clams)

材料 (Ingredient)
鲜蛤 1kg (clams - 1kg)
姜茸 1大匙 (chopped ginger - 1tbsp)
蒜蓉 1大匙 (chopped garlic - 1tbsp)
洋葱碎 1大匙 (chopped onion - 1tbsp)

调味料 (Seasoning)
番茄酱 3大匙 (tomato sauce - 3tbsp)
辣椒酱 2大匙 (chilly sauce - 2tbsp)
糖 1小匙 (sugar - 1tsp)
盐 1/2小匙 (salt - 1/2tsp)


做法 (Method)
（1） 烧热2大匙油，爆香姜茸、蒜蓉和洋葱碎。
Heat up 2tbsp oil and saute chopped ginger, garlic and chopped onion.

（2） 加入鲜蛤和调味料炒匀便可上碟。
Add in clams and seasoning. Stir well and dish up.

香辣鲜蛤 (Hot and Spicy Clams)

咖哩叶鸡 (Curry Leaves Chicken)

材料 (Ingredient)
鸡腿 2只 斩块 (chicken thigh - 2 - cut into piece)
咖哩叶 2大匙 (curry leaves - 2tbsp)

腌料 (Marinade)
生抽 1小匙 (soy sauce - 1tsp)
盐 1/2小匙 (salt - 1/2tsp)
胡椒粉 1/2小匙 (pepper - 1/2tsp)
粟粉 1大匙 (corn flour - 1tbsp)

调味料 (Seasoning)
生抽 1大匙 (soy sauce - 1tbsp)
蚝油 1/2大匙 (oyster sauce - 1/2tbsp)
糖 1小匙 (sugar - 1tsp)
水 100ml (water - 100ml)


做法 (Method)
（1） 鸡肉加入腌料拌匀，腌1小时。
Mix chicken with marinade and marinate for 1 hour.

（2） 在镬里烧热油，炸鸡肉约5分钟。捞起沥干油份。
Deep-fry chicken in hot oil for about 5 minutes. Dish and drain.

（3） 留1大匙油爆香咖哩叶。
Heat up 1tbsp oil and saute curry leaves until fragrant.

（4） 加入鸡块和调味料大火炒至干就可。
Add in chicken and seasoning. Stir-fry at high heat until dry. Dish up.

咖哩叶鸡 (Curry Leaves Chicken)

可乐鸡翅 (Coke Chicken Wing)

材料 (Ingredient)
鸡翼 4只 斩件 (chicken wing - 4 - cut into 2 parts)
姜 5片 (ginger - 5 slices)
蒜头 3粒 拍扁 (garlic - 3 cloves - smashed)
可乐 1/2杯 (coke - 1/2 cup)

调味料 (Seasoning)
生抽 2大匙 (soy sauce - 2tbsp)
老抽 2大匙 (dark soy sauce - 2tbsp)
胡椒粉 少许 (pepper - appropriate)


做法 (Method)
（1） 把鸡翼放入滚水中拖水约2分钟，去血水。捞起，沥乾水份。
Blanch chicken wings in boiling water for 2 minutes to remove any blood and fat. Drain well.

（2） 烧热油镬，爆香姜片和蒜头。
Heat up oil and saute ginger slices and garlic until fragrant.

（3） 加入鸡翼，兜炒一会。然后加入调味料和可乐。
Add in chicken wings. Saute and continue to cook until lightly brown. Pour in the seasoning and coke.

（4） 用中火煮滚后，继续煮约20-25分钟或直至汁变浓稠。时不时兜匀，直至鸡翼熟透，和上了生抽颜色。
Bring to boil and continue to cook for 20-25 minutes or until sauce become thicken and chicken wings are cooked. Serve.

可乐鸡翅 (Coke Chicken Wing)

蒜香叉烧 (Garlic Char Siew)

上次 KingKong 做的叉烧很美味。（KingKong 的食谱）
年过一年多，小辣椒想吃叉烧，可是又懒得开焗炉。终于给小辣椒找到了不用开焗炉。

材料 (Ingredient)

五花腩肉 600g 切成两条 (pork belly - 600g - cut into 2 pieces)
水 500ml (water - 500ml)
油 3大匙 (oil - 3tbsp)

醃料 (Marinade)
蒜茸 2大粒 (chopped garlic - 2 whole piece)
蚝油 3大匙 (oyster sauce - 3tbsp)
酱油 4大匙 (soya sauce - 4tbsp)
糖 4大匙 (sugar - 4tbsp)
绍兴酒 2大匙 (siew hing wine - 2tbsp)
五香粉 2小匙 (5 spice powder - 2tsp)
水 500ml (water - 500ml)
粟粉 1小匙 + 水 1大匙 打芡用 (corn flour 1tsp + water 1tbsp for thickening)


做法 (Method)
（1） 烧热2大匙油爆香蒜茸。
Heat up 2tbsp oil and saute chopped garlic until fragrant.

（2） 加入其他腌料煮滚，转小火煮5分钟。打芡即可。
Add in the remaining marinade ingredient and bring to boil. Continue boil with low heat for 5 minutes. Thicken with corn flour water.

（3） 五花腩肉用刀背拍松。加入煮好的腌料拌匀。放进冰箱腌隔夜。
Pound pork belly with the back of knife until tender. Mix with the cooked marinade sauce and marinate overnight in refrigerator.

（4） 烧热1大匙油。放入五花腩肉煎香。
Heat up 1tbsp oil, put in pork belly and pan-fry until fragrant.

（5） 加入水煮滚，转小火继续焖至汁浓。再转大火煮成稍微焦黑即可。
Add in water and bring to boil. Cook with low heat until gravy turn thick. Continue cook with high heat until the pork belly is brown and well cooked. Dish up.

继续把五花腩肉煮成稍微焦黑。

（6） 切片享用。
Cut into slice and serve.

蒜香叉烧 (Garlic Char Siew)

蒜香叉烧 (Garlic Char Siew)

甜豆炒鸡丁 (Stir Fried Sugar Peas with Chicken)

材料 (Ingredient)

甜豆 1包 (sugar peas - 1 pack)
鸡胸肉 半边 切丁 (chicken breast - half - cut cube)
紅萝卜 1/2条，切片 (carrot - half - sliced)
小粟米 6条，切半 (baby corns - 6 - halved)
云耳 5-6片 (black fungus - 5-6 slice)
蒜蓉 1小匙 (chopped garlic - 1tsp)

腌料 (Marinade)
生抽 1 1/2小匙 (soy sauce - 1 1/2tsp)
粟粉 1/2小匙 (corn flour - 1/2tsp)
糖 1/2小匙 (sugar - 1/2tsp)
胡椒粉 少许 (pepper - appropriate)

调味料 (Seasoning)
生抽 1小匙 (soy sauce - 1tsp)
蚝油 1小匙 (oyster sauce - 1tsp)
糖 1/2小匙 (sugar - 1/2tsp)
麻油 少许 (sesame oil - appropriate)
水 3大匙 (water 3tbsp)
粟粉 1小匙 + 水 1大匙 打芡用 (corn flour 1tsp + water 1tbsp for thickening)


做法 (Method)

（1） 把云耳浸软后，加入烧水略煮2-3分钟。切去顶部污物硬块，切粗。
Soak black fungus until softened. Blanch in boiling water for 2-3 minutes. Cut the roots. Cut into small pieces.

（2） 鸡胸加入腌料拌匀，备用。
Marinate chicken with marinade.

（3） 撕去甜豆尾部和头部的纤维，冲洗乾净。烧一锅水，加少许盐。然后加入甜豆，用大火煮约2-3分钟。捞起随即放入冷水中浸一会。沥乾水份备用。
Remove the tissue of the peas, from tail to top. Rinse and blanch in salt boiled water for about 2-3 minutes. Then immediately soak in cold water. Drain well.

（4） 烧热油镬。加入鸡肉，用中大火炒熟。盛起备用。
Heat up oil in a wok. Add in chicken and use medium-high heat cook until cooked. Dish and drain.

（5） 爆香蒜蓉。加入红萝卜和小粟米炒匀。
Saute garlic until fragrant. Stir fry carrots and baby corns.

（6） 加甜豆和调味料。
Add in peas and seasoning.

（7） 加入云耳煮片刻至汁收干些。鸡肉回镬，打芡。上碟。
Add in black fungus and cook until sauce dries up a bit. Add chicken and stir quickly. Thicken with corn flour water and dish up.

甜豆炒鸡丁 (Stir Fried Sugar Peas with Chicken)

麻婆豆腐 (Spicy Brised Bean Curd)

KingKong 很喜欢吃去一间美味馆（台湾人开的）的麻婆豆腐。好好吃可是价钱不便宜。小辣椒只吃过一次，它就关门了。为了满足 KingKong 的胃，小辣椒学学做麻婆豆腐。

材料 (Ingredient)

水豆腐 1盒 (soft taufu - 1 box - cut cube)
肉碎 150g (minced pork - 150g)
姜茸 2小匙 (chopped ginger - 2tsp)
蒜茸 2大匙 (chopped garlic - 2tbsp)
红辣椒茸 2大匙 (chopped red chilly - 2tbsp)
水淀粉 1大匙 (starch water - 1tbsp)
油 2大匙 (oil - 2tbsp)

调味料 (Seasoning)
生抽 1大匙 (soy sauce - 1tbsp)
盐 少许 (salt - appropriate)
豆瓣酱 1 1/2大匙 (bean paste - 1 1/2tbsp)


做法 (Method)
（1） 烧热镬，下油炒香猪肉碎。
Heat up the wok with oil. Stir-fry minced pork.

（2） 加入姜茸和蒜茸炒香。
Add in chopped ginger and chopped garlic. Stir-fry until fragrant.

（3） 加入姜茸和蒜茸爆香。
Add in chopped ginger and chopped garlic. Saute until fragrant.

（4） 加入豆腐和调味料，小火煮约5分钟。
Add in taufu and seasoning. Use low heat cook about 5 minutes.

（5） 加入红辣椒茸和水淀粉打芡即可。
Add in chopped red chilly and thicken with starch water. Dish up.

麻婆豆腐 (Spicy Brised Bean Curd)

芥菜鸡 (Chicken with Mustard Greens)

材料 (Ingredient)
甘榜鸡 半只 (kampung chicken - 1/2）

芥菜 1颗 (musturd greens - 1)
姜 4片 (ginger - 4 slices - shredded)

调味料 (Seasoning)
盐 1小匙 (salt - 1tsp)
酒 1大匙 (wine - 1tbsp)


做法 (Method)
（1） 甘榜鸡洗净，切块后加入烧水略煮去血水。
Rinse and cut kampung chicken into pieces. Blanch in the boiling water.

（2） 芥菜洗净，切片。放入烧水烫一下，捞起。
Rinse and slice the mustard greens. Blanch in the boiling water.

（3） 用焖烧锅内锅烧一锅水。水滚后，放入鸡块。小火煮5分钟
Boil water using inner pot of Thermal Cooker. When water boiling, put in chicken and simmer for 5 minutes.

（4） 移置内锅到外锅，盖好，焖至少1小时。
Transfer the inner pot into the outer container and close the lid. Leave for a minimum of 1 hour.

（5） 再次煮滚汤后，加入芥菜、姜丝和调味料煮约8-10分钟。
Boil the soup again and add in mustard greens,shredded ginger and seasoning. Boil for 8-10 minutes. Serve.

芥菜鸡 (Chicken with Mustard Greens)

早餐~红萝卜鱼粥 (Carrot Fish Porridge)

小辣椒为了养胃，尽量早上吃点暖胃的粥。今天，早上起来煮滚了粥，放入焖烧锅让它在小辣椒上班路上继续煮。到达办公室就可以吃了。

材料 (Ingredient)
鱼肉 200g (fish meat - 200g)
红萝卜 半条 (carrot - 1/2)
糙米 1/2饭碗 (brown rice - 1/2 rice bowl)
江鱼仔 8条 (ikan bilis - 8)
水 1 1/2饭碗 (water - 1 1/2 rice bowl)


做法 (Method)
（1） 江鱼仔和水放入焖烧锅内锅，煮开后再小火煮5分钟。
Put ikan bilis and water into inner pot. Boil and simmer for 5 minutes.

（2） 移置内锅到外锅，盖好，焖隔夜。
Transfer the inner pot into the outer container and close the lid. Leave for over night.

（3） 加入糙米、鱼和红萝卜进江鱼仔汤。
Add in brown rice, fish meat and carrot into the soup.

（4） 煮开后再小火煮3分钟。
Boil and simmer for 3 minutes.

（5） 移置内锅到外锅，盖好，焖一小时。
Transfer the inner pot into the outer container and close the lid. Leave for 1 hour.

红萝卜鱼粥 (Carrot Fish Porridge)

姜茸鲩鱼腩 (Steamed Fish in Ginger Sauce)

以前，爸爸妈妈最爱吃这道菜。爸爸妈妈都会带小辣椒和哥哥去‘陈记‘吃招牌菜~姜茸鲩鱼腩。可是小辣椒最讨厌吃鲩鱼，鱼骨很多，还开叉呢。每次到‘陈记‘，小辣椒都脸臭臭。妈妈就会叫一道姜葱鹿肉或宫保田鸡来安慰小辣椒。现在，妈妈不在了。。。

今天在巴刹看到鲩鱼腩，就买回来让爸爸回味一番。可是，小辣椒还是觉得做得不好吃。


材料 (Ingredient)
鲩鱼腩 800g (wan yu - 800g)
姜茸 100g (chopped ginger - 100g)

调味料 (Seasoning)

姜汁 2大匙 (ginger sauce - 2tbsp)
盐 1/2小匙 (salt - 1/2tsp)
酱油 1大匙 (soy sauce - 1tbsp)


做法 (Method)
（1） 将姜茸和调味料拌匀，淋上鲩鱼腩。
Mix chopped ginger and seasoning till well. Pour ginger sauce over the fish.

（2） 烧滚蒸锅水，放入鱼，用大火蒸10分钟或至熟。
Steam fish at high heat for 10 minutes or until cooked.

姜茸鲩鱼腩 (Steamed Fish in Ginger Sauce)

蒜香蜜汁鸡翅 (Roasted Garlic Chicken Wing)

材料 (Ingredient)
鸡翅旁 6只 (chicken wing - 6)
蒜头 1整颗 (garlic - 1 whole piece)
生姜 1块 (ginger - 1 piece)

腌料 (Marinade)
蚝油 1大匙 (oyster sauce - 1tbsp)
绍兴酒 1大匙 (siew heng wine - 1tbsp)
生抽 2大匙 (soy sauce - 2tbsp)
老抽 1茶匙 (dark soy sauce - 1tsp)
盐 1/4小匙 (salt - 1/4tsp)
白糖 2小匙 (sugar - 2tsp)
五香粉 1小匙 (five spice powder - 1tsp)

调味料 (Seasoning)

蜂蜜 2大匙 (honey - 2tbsp)


做法 (Method)
（1） 蒜头和生姜磨成蓉。加入腌料拌匀。涂抹在鸡翅膀上，放入冰箱腌隔夜。
Chopped garlic and ginger until very fine. Add in marinade and mix well. Rub the mixture all over the chicken wing and marinate overnight in fridge.

（2） 以200度预热烤箱，将鸡翅膀放在烤网，放入烤箱内烤12分钟。
Preheat oven to 200 degree。Place chicken wing on the baking tray and put in oven for 12 minutes.

（3） 取出鸡翅膀，将两面再涂抹上腌料，翻过面再烤12分钟。
Take out the chicken wing and rub the marinade to both side. Turn to the other side and put back into oven for another 12 minutes.

（4） 取出鸡翅膀，两面涂抹上蜂蜜，再烤2分钟即可.
Take out the chicken wing and spread the honey to both side. Put into oven for 2 minutes.

蒜香蜜汁鸡翅 (Roasted Garlic Chicken Wing)

豉香鸡丁 (Chicken Cube with Black Bean)

材料 (Ingredient)
鸡腿肉 2个 切丁 (boneless chicken thigh - 2 - cut cube)
蒜茸 1/4大匙 (chopped garlic - 1/4tbsp)
姜 5片 (garlic - 5 slices)
灯笼椒 2粒 切丁 (capsicum - 2 - cut cube)
豆豉 2大匙 浸软 (fermented black bean - 2tbsp - soaked)

醃料 (Marinade)
盐 1/2小匙 (salt - 1/2tsp)
生抽 1小匙 (soy sauce - 2tsp)
胡椒粉 1/4小匙 (pepper - 1/4tsp)
粟粉 1大匙 (corn flour - 1tbsp)

调味料 (Seasoning)

蚝油 1/2大匙 (oyster sauce - 1/2tbsp)

生抽 1小匙 (soy sauce - 1tsp)
糖 1小匙 (sugar - 1tsp)
麻油 1/2小匙 (sesame oil - 1/2tsp)
绍兴酒 1小匙 (siew hing wine - 1tsp)
水 2大匙 (water - 2tbsp)
粟粉 1大匙 + 水 2大匙 打芡用 (corn flour 1tbsp + water 2tbsp for thickening)


做法 (Method)
（1） 鸡丁加入腌料拌匀腌30分钟。
Mix chicken cube with marinade and marinate 30 minutes.

（2） 鸡丁放入热油中炸5分钟，沥干油份。
Deep-fry chicken cube in hot oil. Dish and drain.

（3） 烧热1大匙油，爆香蒜茸和姜片。加入豆豉炒香。
Heat up 1tbsp oil, saute chopped garlic and ginger slices until fragrant. Add in fermented black bean and stir-fry till aromatic.

（4） 加入调味料和鸡丁，加盖焖5分钟。
Add in seasoning and chicken cube. Cover and simmer for 5 minutes.

（5） 加入灯笼椒炒匀，打芡即可。
Add in capsicum and mix well. Thicken with corn flour water and dish up.

豉香鸡丁 (Chicken Cube with Black Bean)

豆腐花 (Taufu Fa)

小辣椒很爱吃豆腐花，可是外边卖的用石膏粉。小辣椒唯有少吃，只好喝豆浆来顶瘾。后来，有位网上朋友约见面时，带来了豆腐花。小辣椒当然没错过邀食谱。谢谢蒲公英！！！


材料 (Ingredient)
黄豆 300g (yellow bean - 300g)
水 3L (water - 3L)
粟粉 3大匙 (corn flour - 3tbsp)
水 30ml (water - 30ml)
黄豆 300g (yellow bean - 300g)
葡萄糖酸内酯 1大匙 (Glucono Delta-Lactone - 1tbsp)
糖水 适量 (syrup - appropriate)


做法 (Method)

（1） 黄豆用热水浸泡3-4小时。
Soak yellow bean in water water for 3-4 hours.

（2） 洗净黄豆，加入3L的水，搅烂。
Wash the yellow bean. Add in 3L water and blend.

（3） 煮滚，隔渣。
Bring to boil and filter.

（4） 另一个锅加入粟粉和30ml的水，拌匀。
Use another pot, add in corn flour and 30ml water. Mix well.

（5） 加入葡萄糖酸内酯后，倒入滚热的豆浆。盖好放一小时。千万不要搅拌。
After add in Glucono Delta-Lactone, pour boiled soya into the pot. Cover and leave for 1 hour. Do NOT stir.

（6） 1小时后，放入糖浆即可享用。
After 1 hour, add in syrup and serve.

豆腐花 (Taufu Fa)