Month: January 2017
Steam Chicken/白切鸡
Pearl chicken ½ (about 1.5 pounds)
Ginger 2 pieces
1 whole Scallion
Sesame oil 1tbsp
Sauce:
Soy sauce 3tbsp
Chicken broth 10tbsp (without salt)
Sugar 1tbsp
Mix the ingredients for sauce in a small bowl and mix well.
Bring a big pot of water to boil (enough to cover the half chicken) put chicken, ginger and scallion to the water.
Boil with cover on for 15 minutes; turn the heat off then with the cover still on for half hour.
Take the chicken out of the water and dry it with paper towel, then brush the chicken with sesame oil.
Cut the chicken into small pieces and place them in a plate. Pour the sauce over the chicken.
The most important ingredient in this dish is soy sauce because the ingredient for this dish is relatively simple. I would recommend using this particular brand. It tastes light but delicious. If you like cucumber, add some cucumber strips on the bottom of the plate, with this sauce cucumber and chicken is a very good combination here.
珍珠鸡 ½ 只（约 1.5 磅）
生姜 2 片
1 根葱
芝麻油 1 汤匙
酱汁︰
酱油 3 汤匙
鸡汤 10 汤匙(没有盐的)
糖 1 汤匙
在一小碗中把这些做酱汁的酱料搅拌均匀。
把一锅水烧开（足以把半只鸡都浸盖住） 加入鸡、 姜、 葱。
加盖煮 15 分钟, 关火。再盖着盖焖半个小时。
鸡取出后用厨纸擦干水，然后刷一层麻油在鸡皮上。
把鸡切成小块，放在一个盘子里。 吃时酱汁倒在鸡上。
这道菜中的最重要的用料是酱油，因为这道菜的配料是相对简单。我推荐使用海天味极鲜。尝起来不咸，但很美味。你也可以加点小黄瓜在盘子下面再摆上鸡肉， 小黄瓜脆脆的和鸡一起吃起来更好吃。
Double Colors Sweet Rice/双色甜糯米
White sticky rice 2 cups
Black sticky rice 2 cups
Pork lard ½ cup
Sugar ½ cup + 4tbsp
Water 1/2 cup
Dried Osmanthus 2tbsp
Soak rice in water separately overnight.
Drain the rice then steam over boiling water for 10 minutes for white sticky rice and 20 minutes for black sticky rice.
When the rice is ready, mix it with ¼ cup sugar, 2tbsps water and ¼ cup of pork lard while it is still hot. Do the same for the other rice.
Get a large deep bowl, add the two different kind of rice in two separate sides then press down a little.
You can make this a day before, and if you do just steam the rice over the boiling water the next day.
Get a large plate cover the rice bowl, then flick over to get the rice to the plate.
Bring ¼ cup water, 4tbsps sugar and dried osmanthus to boil, add a little bit of starch water to thicken the sauce a little. Pour the sauce over the rice.
白糯米 2 杯
黑糯米 2 杯
猪油 ½ 杯
糖 ½ 杯 + 4 汤匙
1/2 杯水
干桂花 2 汤匙
分开浸泡大米过夜。
隔水大火分开蒸白糯米10 分钟，黑糯米 20 分钟。
米饭蒸好后，混合 ¼ 杯糖，2大勺 水和猪油 ¼ 杯， 搅拌好。另一种米也一样做法拌好。
在一个大的深碗里，将俩种米饭分别放在碗的俩边，难后往下压一压。
你可以在前一天做好，第二天蒸一下就好了。
用一个大盘子盖住米饭碗，然后翻过来将米饭倒在盘子里。
¼ 杯水，4大勺 糖和干桂花煮沸后，加入一点点的淀粉水勾芡一下。桂花糖汁倒在米饭上。
Pearl Meat Balls/珍珠丸子
Ground pork 320g
Water chestnut 100g
Ginger 2 slices
Light soy sauce 1tbsp
Oyster sauce 2tbsps
Salt a few pinches
White pepper 2 pinches
Sugar 1tbsp
Half egg white
Starch 2tbsps
Sweet sticky rice 1 cup
Soak the rice in cold water over night, then drain set aside.
Add ginger to the food processor to mince it finely, then add water chestnut and pause for a few times until it is finely chopped.
Add all the ingredients together except rice and mix well.
With all the meat, make about 15-20 balls.
Roll the meat balls over the rice and make sure all the surface is covered with the rice.
Put the meat balls inside a bamboo steamer and steam over boiling water for about 12 minutes. (Depends on the size of the meat balls adjust your time)
碎猪肉 320 克
荸荠 100 克
生姜 2 片
生抽 1 汤匙
蚝油 2汤匙
盐1小捏
白胡椒 1小捏
糖 1 汤匙
淀粉 2汤匙
糯米 1 杯
米在冷水中的浸泡过夜，然后篦干待用。
将姜加到食物处理器绞细，然后加荸荠摁几次直到它切得很细。
除了米之外的所有材料都放一起搅拌均匀。
用所有的肉做15-20肉 球。
把肉球放米里滚一滚，确保所有表面都粘满大米。
肉丸子放在竹蒸笼里沸水大火蒸约 12 分钟。(取决于肉球大小调整你的时间)
Bubur Cha Cha/摩摩喳喳
Taro 120g (small diced)
Japanese pumpkin 120g (small diced)
Yellow sweet potato 120g (small diced)
Purple sweet potato120g (small diced)
Japanese sweet potato 120g (small diced)
Small size Tapioca pearls 1/3 cup
Pandan leaves 3 pieces
Coconut milk 10 oz.
5 cups water
Rock sugar ¼ cup
Steam taro, pumpkin and all the potatoes over the boiling water for 15 minutes or until they are all tender.
Bring some water to boil and cook the tapioca for 2 minutes, then drain
Add 5 cup of cold water, pandan leaves and the precooked tapioca in a cooking pan and bring it to boil or cook until the tapioca turns clear without white color in the center.
Add coconut milk and rock sugar then bring everything to boil again then turns off the fire.
Add the taro, pumpkin and sweet potatoes to the coconut milk and tapioca mix.
This dish can be served hot or cold and the color is so beautiful.
芋头 120 克 （切小粒）
日本南瓜120 克 （切小粒）
黄色甜薯120 克 （切小粒））
紫色的甜薯120 克 （切小粒））
日本甜薯120 克 （切小粒）
小粒西米1/3 杯
香兰叶 3 片
椰奶 10 盎司。
5 杯水
冰糖 ¼ 杯
隔水蒸芋头、 南瓜和所有的甜薯约 15 分钟或直到他们熟透。
煮开些水来煮西米 2 分钟，然后捞出备用。
加 5 杯冷水、 香兰叶和西米在锅里一起煮开或煮到西米变成透明没有白色在中心。
加入椰奶和冰糖后再煮开，然后关火。
加芋头、 南瓜和红薯到椰奶和西米里。
这道甜点可以热吃也可以冷吃，颜色漂亮到不行，看看都高兴。
Smoothie/奶昔
I have a lot of fruit at home, so this morning I decided to make some smoothie for breakfast. This is the first time I add durian to my smoothie, and it tastes so creamy with the strong smell of durian. Love the color so much!!! Yum Yum!!!
Soy milk 1 cup
Blue berry ½ pint
Pineapple a few pieces
Durian 2 small pieces
Blue berry yogurt 4 oz.
Black berry 10 pieces
Mix everything together in a blender and blend for one minute.
我家有很多的水果，所以今天早上我决定做一些奶昔当早饭。这是首次将榴莲添加到我的奶昔里，味道好到不行！这颜值101 分😍！
豆浆 1 杯
蓝莓果 ½ 品脱
菠萝几块
榴莲 肉2 小块
蓝莓果酸奶 4 盎司。
黑莓果 10 只
在搅拌机中搅拌混合一分钟。
Cream Corn Chicken Egg Drop Soup/甜玉米鸡茸汤
Cream corn 1 can (15 oz.)
Chicken broth 22 oz.
Minced chicken breast 1 cup
One whole egg
3 tbsp water
4 tbsp starch
There is nothing better than a big bowl of hot soup in a cold winter time like tonight. But sometimes it can be time consuming to make soup at home. And I don’t recommend the can soup, and we all know why. I am going to share with you this simple delicious homemade soup that bring me a lot of good memories which will be ready in 15 minutes. Once upon of time, there was this guy who knew I liked this soup. When I was in a bad mood, he would cook me this soup and brought me to happiness again. I think of him every time I make this soup.
- Add chicken in a food processor or just use a knife to cut meat into really small pieces. Add 1/8 tsp salt,2 tbsp starch and one tbsp cooking wine to marinate it for at least 30 minutes.
- Add corn and chicken broth together in a cooking pan and bring to boil.
- Add water and the rest of corn starch to the chicken and mix well then add the chicken slowly to the boiling broth, use a big spoon to stir the soup and bring it to boil again. If you use regular can broth, no need to add any more salt. I usually use homemade broth, so I add a little bit of salt to the taste.
- Break the egg in a small bowl and use a fork to break it up then add to the soup slowly, while you’re adding the egg, use the big spoon to stir the soup quickly. Turn the heat off right away. If you want the soup to be thicker, add some starch water before you add the egg.
奶油玉米罐头 1 罐 （15 盎司）。
鸡汤 22 盎司。
鸡胸肉茸 1 杯
一个鸡蛋
3 汤匙水
4 汤匙淀粉
像今晚这样寒冷的冬天没什么比一大碗热热的汤更好吃的啦。但有时它可能非常耗费时去煮，而我不推荐罐头汤，我们都知道这是为什么。今天我要与你分享这道带给我很多美好回忆简单美味的汤。 你将可以 15 分钟内煮好。从前有个人知道我喜欢这道汤。每当我心情不好的时候，他会煮这个汤给我吃， 好幸福。每次我做这汤时就会想起他。
在搅拌机中加入鸡胸绞碎，或用刀来切成茸。加 1/8 茶匙盐、 2 汤匙淀粉和一汤匙料酒腌制至少 30 分钟。
玉米和高汤一起煮沸。
加水和剩下的玉米淀粉到鸡肉里混合好后慢慢加到汤里，用一个大勺子搅一搅，再次煮开。如果你使用罐头肉汤，不需要再加更多的盐。我通常使用自制的肉汤，所以我加了一点盐调味。
在一个小碗里打个鸡蛋和用叉子 搅拌开来，然后慢慢地倒入汤里，同时用大勺子快速搅拌汤。 马上关火。如果你想喝稠一点的汤，你加鸡蛋前加些淀粉水。
Basa Fish In Pickle Sauce/糟卤龙利鱼
Basa Fillet 250g
Mix vegetable 2 cups
Minced ginger 1tsp
Shredded ginger 1tbsp
Pickle sauce 3 tbsp
Cooking wine 1tbsp
White pepper 2 pinches
I didn’t like basa fish very much because I think it has a very strong smell of soil. (I admit I am a little strange). Today I decided to add minced ginger and white pepper to the fish in addition to the cooking wine I always use to make the smell disappear. It worked out perfectly fine; it had no smell at all. Loved it! For mix vegetable, I recommend Chinese dried mushroom and fungus. I happened to have some fresh mushroom and green pepper at hand so I used them too. It is all up to you. If you do use dried vegetable, make sure you soak them in water for a few hours before cooking.
Cut basa fillet into thin slices and marinate with minced ginger, cooking wine, white pepper and 1/3 tsp salt for at least 30 minutes.
Bring 3 cups of water to boil, and then add 2-3 tbsp of starch to the fish and mix well. Cook fish in the boiling water for 3 minutes and drain, set aside.
Add 3tbsp oil in a cooking pan and heat it up, add ginger and mix vegetables and sauté for 3-4 minutes or until the vegetables are soften.
Add pickle sauce and 2tbsp water then cook it with a cover on for 3 minutes.
Add cooked fish to the mix veg. and mix well.
龙利鱼片 250 克
杂菜 2 杯
姜茸 1 茶匙
姜丝 1 汤匙
糟卤3 汤匙
料酒 1 汤匙
白胡椒 粉少量
我不很喜利欢龙鱼因为我觉得它有很强烈的土腥味，。（我承认我是有点奇怪）。今天我决定除了料酒加点姜末和白胡椒粉看看可不可以除掉拿个味道。出来的效果非常好;它根本就没有土味。对于混合蔬菜，我建议中国香菇和黑木耳。我碰巧手边有一些新鲜的蘑菇和青椒，所以也用了。如果您使用干香菇木耳，请确保你在烹调之前几个小时浸泡。
鱼片切成薄片和姜茸，料酒，白胡椒，1/3 茶匙盐至少腌 30 分钟。
3 杯水煮沸，然后将 2-3 汤匙的淀粉添加到鱼片里搅拌好。鱼在开水中的煮 3 分钟捞出，待用。
在平底锅中加热 3 汤匙油，加姜和混合蔬菜炒 3-4 分钟或直到蔬菜变软。
加入糟卤和 2 汤匙水，然后盖上盖煮 3 分钟。
将煮熟的鱼加到蔬菜里拌匀。
Crab Cakes/蟹饼
Crab meat 180g
Japanese Panko bread crumb ¼ cup
A pinch salt
A pinch black pepper
Mayonnaise 2 tbsp
Half whole egg
Dijon mustard 1tsp
I used fresh crab meat to make this crab cake. I steamed the live crabs and patiently sitting there for at least 30 minutes to get the meat out the 2 big crabs. If you don’t have time to do this, you can buy the can crab meat, but of course the taste will be different.
Mix all of the ingredients together gently; try not to break the crab meat. Make four even size crab cakes.
Heat up 3 tbsp oil in a pan, use medium heat to pan fried the cakes until both sides are golden brown.
蟹肉 180克
日本面包糠 ¼ 杯
一撮盐
一点黑胡椒粉
蛋黄酱 2 汤匙
半个蛋
黄芥末 1 茶匙
我用新鲜蟹肉制作这蟹饼。隔水蒸活蟹，耐心地坐在那里至少 30 分钟弄出 2 只大螃蟹的肉。如果你没有时间去做这个，你可以买罐头蟹肉，但味道当然会不同。
将所有的原料混合在一起轻轻地尽量不要把蟹肉弄碎。做四个蟹饼。
倒3 汤匙油在锅里，用中火加热，煎蟹饼至两面金黄。
Hair Tail Fish In White Pepper Sauce/福州红烧带鱼
For some reasons, I don’t like fish that much any more. Most of time I think they are very fishy and when I cook the smell will stay at home for quite a while. So I just kind of stop buying fish. A few days ago my mother bought a big hair tail fish and I had to cook it, so I tried my best to make it delicious but not to smelly and it turned out to be pretty good! My home didn’t smell fishy after cooking. The secret is the ginger, add 2,3 pieces ginger to the oil when you deep fry any kind of fish.
Hair tail fish 2 pounds
Ginger 4 pieces
Scallion 1 piece
Sauce
Light soy sauce 5tbsps
White pepper 1/4tsp
Sugar 2.5tbsps
Vinegar 3tbsps
Water 4-5tbsps
Mix all the ingredients for sauce together in a small container.
Cut hair tail fish into 2 inches wide pieces marinate with a little bit of salt, cooking wine for at least 30 minutes.
lightly cover the fish with some starch, then deep fry the fish in hot oil(with 2 pieces of ginger in it) for 4-6 minutes (depend on the size of your fish) or until when you can easily insert a chop stick into the fish.
Only leave 1 tbsp of oil in the pan and sauté the scallion and ginger for a minute, add the sauce then the fish to the sauce and bring it to boil, then turn the heat to medium low and continue to cook for 4-5 minutes.
Pick the fish out of the pan first then use a little bit of starch water to thicken the sauce. Pour the sauce over the fish.
带鱼 2 磅
生姜 2 片
葱 1 根
酱汁
生抽 5 大勺
白胡椒 1/4 茶匙
糖 2.5大勺
醋 3大勺
水 4-5大勺
将酱汁的所有原料都混合在一个小容器中。
带鱼切成2 英寸宽的片用一点点的盐，料酒腌至少 30 分钟。
薄薄地在鱼表面裹一层淀粉，然后在热油里(加2 片姜在油里， 这样家里不腥）炸4-6 分钟（取决于你的鱼的大小）或到您可以轻松地用筷子插入鱼肉。
锅里留一汤勺油加入葱和姜炒一分钟、然后加入酱汁和鱼烧开，转至中小火继续煮 4-5 分钟。
把鱼先捡出来后用一点点的淀粉水勾芡。酱汁倒在鱼上就可以了。
CaiQin's Kitchen 