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)