CAKES 3 - Winnie's Chicken Pie.(Shortcrust Pastry / Puff Pastry). 特式 雞 批 (Serves 6)

INGREDIENTS:-
-------For the Shortcrust Pastry--------
2 1/2 cups Plain Flour,
1/4 tsp baking powder,
1/2 tsp salt,
200g butter,
1/3 cup ice water,
1 egg yolk.

--------For the Cream Sauce--------
50g butter, 1/2 cup plain flour, 2 cups chicken broth,
2 tbsp milk, 1/2 tsp salt.

--------For the filling--------
1 cup Chicken thigh meet
(diced & season with salt, pepper, sugar, wine & corn flour)
1/2 cup mushroom (diced)
1 cup mixed diced veg.
1 onion (diced)
3 pcs Bacon (diced)
2 eggs (boiled & diced)


METHOD : -
---------For the Shortcrust Pastry--------
1) Mix together the flour, baking powder and salt on table.
Rub in the butter or spread with your fingers until the mixture
resembles fine breadcrumbs. Add water to form a smooth dough.
2) Grease a 9" pie tin. Press 1/2 of the dough evenly over the base
and up the sides of the tin. Wrap the remaining dough in clear film
and chill while you make the filling.
3) Preheat the oven to 160*.

---------For the cream sauce--------
1) Heat butter until melt, add flour, stir well.
2) Add chicken soup gradually, and stir until smooth,
add salt and milk, stir well until thicken.

---------For the filling----------
1) Heat oil to fry the chicken until done. Take out.
2) Heat oil to fry onion, bacon, mushroom & mixed diced veg.,
season with salt & pepper. Put the chicken in and mix well.
3) Add the cream sauce to the filling and the diced egg, mix well.
4) Put the filling inside the dough, and fill it up nicely.
5) Remove the remaining dough from the fridge and roll it out to
cover the filling, use the fork to make the edge to close.
6) Use the fork to make some holes on the cover sheet, and brush on
the egg yolk. Put in the preheated oven, bake for 45 mins. until brown.
7) Bring out, cut 6 pcs to serve with salad.
## Can use the frozen Puff Pastry, cut into suitable sizes, put a small
portion of filling and wrap nicely, close with beaten egg, use fork to
make the edge, and brush with egg and put in oven, bake until brown.

材料：-
-----------曲奇皮---------
麵粉 2 1/2 杯，
發粉 1/4 茶匙，鹽 1/2 茶匙，
牛油 200克，1/3 杯冰水，旦黃 1 只。

-----------白汁---------
牛油 50 克，麵粉 1/2 杯，鸡湯 2 杯，
牛奶 2 湯匙，䀋 1/2 茶匙。

-----------批心----------
雞肶肉 1 杯（切粒+加鹽、古月粉、糖、酒及生粉稠味）
磨菇 1/2 杯（切粒）
什菜粒 1 杯
洋蔥 1 個（切粒）
烟肉 3 片（切粒）
熟旦 2 只（切粒）

做法：-
----------曲奇皮------------
1）麵粉、發粉、鹽同篩勻放枱上。
將牛油放入，切成幼粒，用手指搓壓成麵包糠狀，
加水搓成光滑之粉糰。
2）用一9吋批盆抹上油，用一半之粉糰平均按壓在盆底至边上。
將餘下之一半粉糰包好，放雪柜待用。
3）預熱焗爐至 160度。

-----------白汁------------
1）煮溶牛油，加入麵粉，撹勻。
2）徐徐加入鸡湯，慢搅至滑，再加入鹽及奶搅匀至一杰白汁。

-----------批心------------
1）熱油炒香雞肉，取出備用。
2）熱油炒洋葱，烟肉，磨菇、什菜粒，下盐及古月粉稠味，
加入鸡肉拌匀。
3）把白汁及熟旦放入所有餡料內拌匀。
4）放餡料入批壳内，填好抹平。
5）從雪柜取出另一半粉糰，壓成批皮，蓋上批碟上，用叉壓好邊收口。
6）用义在批面上插上一些透氣孔，掃上旦黄，放入預熱的焗爐內焗45分鈡
至金黃。
7）取出，切 6 塊，拌以沙律上桌。
## 也可用急凍的酥皮，切出適當尺寸，包上一些饀料，邊上掃上旦汁，
再用叉壓邊收口，批皮面掃上旦汁入焗爐，焗至金黃便成。

CHINESE RICE & NOODLES 11 -Steamed Rice with Chicken，Chinese sausage & Black Mushroom 潤腸北菇蒸雞 飯（Serves 2)

Ingredients:-
1/4 Chicken,
4 - 6 pcs black mushrooms.
2 preserved Chinese liver sausages (cut half)
5 slices ginger,
1 stalk spring onion ( diced)
3 bowls cooked rice

Seasonings:-
1 tsp ginger juice, 1 tsp wine,
1 tsp light soy, 1 tbsp oyster sauce, 1/2 tsp sugar,
1 tsp corn flour, dash of sesame oil and pepper.

材料：
雞 1/4 只，
冬菇 4- 6 只, 潤腸 2 條 (切一開二）
羌 5 片，蔥 1 條（切粒）
白飯 3 碗

醃料：-
羌汁、酒各 1 茶匙，
生抽 1 茶匙, 蠔油 1 湯匙，糖 1/2 茶匙，
生粉 1 茶匙，麻油、古月粉各少許。

Method : -
1) Soak black mushrooms until tender. Trim and rinse. Marinate with
Pinch of sugar, ginger juice, light soy and wine.
2) Rinse chicken and then chop into pieces. Marinate with
ginger slices and seasonings for 1/2 hour.
3) Put cooked rice in a clay pot. Spread chicken, black mushrooms and
sausages on top of rice. Steam until done. Sprinkle with dash of dark
soy and cooked oil. Add in diced spring onion. Stir when served.

做法：-
1）用清水浸軟花菇去蒂，洗淨，加入少許糖、羌汁、生抽及酒拌勻，
略醃片刻待用。
2）雞洗淨抹干，斬件，加入羌片及醃料拌勻，醃約半小時待用。
3）將白飯放入一瓦煲內，雞件、花菇及潤腸放於飯面，隔水蒸至熟，
淋上少許老抽、熟油，灑上蔥粒，上桌。食用時，拌勻所有材料供食。

DESSERTS 4 - Orange Banana Crepes. 橙汁香蕉薄餅

Ingredients:-
2/3 cup self-raising flour
2 eggs
1/2 cup milk
1/2 cup water
60g butter
1/3 cup soft brown sugar
3 teaspoons grated orange rind
1/4 cup orange juice
1 bananas (sliced)

材料：-
自發粉 2/3 杯
旦 2 只
奶 1/2 杯
水 1/2 杯
牛油 60 克
黃蔗糖 1/3 杯
橙皮青 3 茶匙
橙汁 1/4 杯
香蕉 1 條（去皮切片）

Method : -
1) Whisk eggs, milk and water in a small bowl until combined.
Add gradually to flour. Stir until all the liquid is incorporated and
batter is free of lumps. Pour 2-3 tbsp of batter onto lightly
greased 20cm non-stick pan, swirl evenly over base.
Cook over medium heat for 1 min. Or until underside is golden.
Turn crepe over, cook other side. Transfer to a plate.
Repeat process with remaining batter. About 7-8 Crepes.
2) Heat butter in medium pan, add sugar and stir over low heat until
sugar is dissolved and mixture is bubbling. Add rind and juice.
Bring to boil, reduce heat. Simmer, uncovered, for 2 mins.
Add banana, simmer for 1 min. divide mixture between Crepes into
quarters to enclose. Can brush on some whipped cream before fold.
Place Crepes on serving plates. Pour sauce over, sprinkle ice sugar to serve!
# Can also serve with a scope of ice- cream.
#. Crepes can be cooked several hours in advance. Can warm in microwave
before serve.

做法：-
1）旦拂勻，牛奶和水放一碗內撹勻。續少拌入麵粉撹至滑；
放入2-3 湯匙粉糊在一已掃油之易潔鑊內，燙勻成圓餅型，
煎至兩面金黃, 盛起，續同樣煎完餘下之粉漿。約 7-8 塊。
2）熱牛油，倒入糖慢火煮至溶及起泡，加入橙青及橙汁，
再煮滾，轉慢火。開蓋煮 2 分鐘，加入香蕉再煮 1 分鐘。
分別用薄餅包摺成角型。可在摺時搽上一些忌廉。
排放碟上，淋上汁料，灑上糖霜，供食！
# 可加上一勺雪糕同吃。
#. 薄餅可當天做好，吃前用微波爐略翻熱。

CHINESE RICE & NOODLES 10 - Stir- Fried Noodles with Dark soy 豉油皇炒麵

Ingredients:-
2 cakes fried noodles,
150g green bean sprouts
100g spring onion (sectioned)

材料：-
炒麵餅 2 個
銀芽 150克
蔥 100克（切段）

Method : -
1) Scald noodles in boiling water until done. Then soak in cold water.
Drain. Blend with dash of oil.
2) Rinse green bean sprouts and then sauté with some oil. Take out.
3) Heat some diced fat meat until oil melt out, add noodles stir fry well.
Add 2 tbsp dark soy, 2 tbsp fine stock, 1/2 tbsp light soy, 1 tsp sugar,
Pinch of pepper and sesame oil. Stir fry until all sauce absorbed.
4) Add in green sprouts and spring onion, stir well. Dish up & serve!
# Can mix in some deep fried dried shredded scallops to increase the favor.
# Or can stir fry some marinated pork slices and mushrooms to mix with the
noodles before done.

做法：-
1）用滾水煮熟麵餅，撈出，過冷河，瀝干水份備用。
2）洗净銀芽，用少許油略炒，待用。
3）熱鑊放入肥肉粒炸至出油，加入麵條炒至金黃。
加入老抽 2 湯匙，雞湯 2 湯匙，生抽 1/2 湯匙，糖 1 茶匙，
古月粉及麻油各少許, 炒至汁料全吸收。
4）加入芽菜及蔥段炒勻。上桌供食。
#. 可隨意加入一些炸脆之瑤柱絲一同兜炒。
#. 也可放些肉絲及冬菇絲，先稠味炒熟加入麵中兜勻上桌。

CHINESE RICE & NOODLES 3 - Fried Noodles with Shredded Pork & Bean Sprouts 肉絲炒麵

Ingredients:-
2 cakes fried noodles,
100g pork loin
4 black mushrooms (soak & slice)
A bowl of green bean sprouts
A few stalks of spring onion or yellow chives (sectioned)

Sauce:- 2 tbsp Oyster sauce, 1 tsp light soy, 1/3 tsp salt, 1 tsp sugar,
Pinch of white pepper, 1 tsp sesame oil, chicken stock 3/4 cup,
flour solution ( 1 tbsp corn flour + 1/2 cup water) for thicken
sauce.

材料：-
炒麵餅 2 個
枚头肉 100克
冬菇 4 只（浸軟切絲）
銀芽 1 大碗
蔥數條或韮黃一扎（切段）

汁料：- 蚝油 2 湯匙，生抽 1 茶匙，盐 1/3 茶匙，糖1 茶匙，
古月粉少許，麻油 1 茶匙，鸡湯 3/4 杯, 生粉水埋芡。
(粟粉 1 湯匙+水1/2 杯）


Method : -
1) Rinse pork loin and shred, marinate with light soy, sesame oil, wine,
white pepper, sugar & corn flour. And the mushroom do the same.
2) Scald noodles in boiling water until done. Then soak in cold water.
Drain.
3) Heat 3-4 tbsp oil and fry noodles until both sides turn brown.
Dish up.
4) Heat 2 tbsp oil and put in shredded pork & mushrooms, stir fry until
done, add the bean sprouts mix well, add in sauce and bring to boil.
Put in the spring onion and stir well. Thicken sauce with flour solution.
Pour sauce over noodles and serve.

做法：-
1）枚头肉洗净切絲，加八醃料：生抽、麻油、酒、古月粉、糖及生粉拌匀。
2）用滾水煮熟麵餅，撈出，過冷河，瀝干備用 。
3）熱油3-4 湯匙，以半煎炸方式把麵煎至兩面微金黃色，上堞。
4）熱油2 湯匙，把肉絲及冬菇炒熟，再加芽菜炒匀，加人汁料煮滾。
放入葱段兜匀, 加生粉水埋芡。随即淋上麵面，可趁熱供食，

CHINESE RICE & NOODLES 9 - Winnie's Pork Chop Noodles. 私房豬扒湯麵 （Serves 2)

Ingredients:-
2 pcs Pork Chops
2 portions Kan-To noodles
2 portions fine stock ( can use the soup packages)
Some green vegetables
1 shallot (slices)
1 stalk spring onion (diced)


材料：-
枚頭豬扒 2 塊
関東麵 2 份
湯底 2 份（可用喜歡的湯包）
一些青菜
紅葱头（切片）
葱 1 条（切粒）

Method : -
1) Rinse pork chops and wipe dry. Press lightly with back of chopper.
Marinate with light soy, wine, sugar, white pepper & sesame oil.
2) Put the noodles in the boiling water cook until tender, take out,
rinse with cold water.
3) Pork chops coat with some potatoes starch, heat oil to pan fry
until both sides brown & crispy. Arrange on plate and cut a few pcs.
4) Boil the stock, put in the noodles and the veg., bring to boil.
Put in a serving bowl, add some sautéed shallot and sprinkle
some diced spring onion. Serve the pork chop on side.

做法：-
1）豬扒洗淨抹干，用鎚或刀背拍鬆；用生抽，酒，糖、胡椒粉及麻油稠味。
2）放麵條入滾水內煮至軟，取出，過冷河。
3）豬扒撲上生粉，熱油煎至两面金黄香脆。上碟剪數条。
4）煮熱湯底放入麵條及青菜煮至滾，放入碗內，面放一些煎過之紅蔥片，
灑上䓤粒。上桌旁拌以豬扒。