DESSERTS 5 - Coconut Mango Sago Sweet Soup 楊枝甘露

Ingredients:-

2 pcs Big Mangoes 

1 can Coconut Milk

1/2 Pomelo (peeled & separated the pulps)

1/2 cup Sego

1/2 cup Fresh Milk

材料：-

大芒果 2 個

椰汁 1 罐

柚子 1/2 個（去皮、去衣，撕開果肉）

西米 1/2 杯

鲜奶 1/2 杯

Method:-

1) Peeled mangoes and cut into small cubes, scrap the juice from skin

    & seed, all put in a big bowl.

2) Bring 1/2 bowl of water to boil, add the sego in cover to cook for 20 mins.

    Switch off the fire, leave the cover on for 20 mins. Put in a strainer, use

    the cold running water to wash away the extra sticky stuffs. Then will remain

    the clear transparent sego.

3) Add the coconut milk to the mangoes, put in the sego, milk and the pulps

    of the Pomelo. Mix well and put the the frig. to get cool. Ready to serve.

做法：-

1）芒果去皮，切成小方粒，用匙在皮及核上刮出果汁，同放一大碗内。

2）用小煲煮滾半煲水，放入西米，冚蓋煮20分鐘，熄火，蓋住焗20分鐘，

     倒在一漏斗内，用冷水冲洗去多餘粉漿，便剩出透明清爽的西米。

3）將椰汁倒入芒果内，加入西米，鲜奶及柚子肉，搅匀入雪柜雪凍便可享用。

WESTERN MAIN 5 - Roast Honey Leg Ham 燒焗蜜汁烟腿

Ingredients:-

1 1/2kg Smoked Leg Ham (in whole pc)

1 cup Brown Sugar

1/2 cup Cointreau

1 cup Pine Apple Juice

1 can Pine Apple (whole pcs)

1/2 cup Honey

2 tbsp Gloves

材料：-

煙腿半只 1 1/2公斤

䉀糖 1 杯

君度橙酒 1/2 杯

菠萝汁 1 杯

菠萝片 1 罐

蜜糖 1/2 杯

丁香 2 湯匙

Method:-

1) Wash & dry the ham, create a crosshatch pattern with knife on the skin,

    rub over with brown sugar,

    pour the Cointreau on top evenly and leave for 15 mins.,

    add the pine apple juice on top, pin in a glove in the middle of every square,

    cover all the ham with the pine apple pcs. Wrap with glad wrap and marinate 

    overnight in frig. 

2) Take out the ham, remove the pineapples and brush all over with honey,

    then put in the preheated 180* oven bake 1/2 hour, put back the pine apple

    pcs. on top and bake another 15 mins until the skin became golden brown.

    If the skin burn too quick, cover with a pc of foil on top.

3) Take out put on plate and decorate with pine apples or fruits. Save all the 

    sauce left in the baking tin, put in a pot, add some brown sugar, pine apple

    juice boil 5 minutes until thicken. Dish up with the sauce aside.

做法：-

1）火腿洗浄抺干，用刀在皮上界㰖型花紋，均勻抹上蔗糖。平均淋上橙酒醃

     15 分鐘，再淋上波蘿汁，封上保鮮紙放入雪柜醃過夜。

2）取出火腿，除去菠蘿，掃上蜜糖，入已預熱180度之焗炉焗約1/2 小時，

     取出舗回菠萝片在上面，再焗15分鐘至金黃色。如火太猛，可舖一片錫紙

     在火腿上。

3）取出放碟上，旁边飾以菠蘿片子或其蔬果。

     將焗兜內餘下之汁液放小煲內，加入少許蔗糖及菠蘿汁煮略濃稠。

     拌以火腿上桌。

CAKES & COOKIES 7 - Raspberry Cup Cakes 覆盆子蛋糕杯

Ingredients:-

Cup cakes - Unsalted butter 125g (room temp.)

                    Sugar 3/4 cup (if use yogurt sugar 1/2 cup is enough)

                    Egg 2 pcs.

                    Plain Flour 190g

                    Baking powder 2 tbsp

                    Salt 1/4 tsp

                    Vanilla extract 2 tsp

                    Milk 1/2 cup or  Raspberry yogurt 1/2 cup 

Butter cream - unsalted butter 125g (room temp.)

                       Icing sugar 300g 

                       Vanilla extract 1/2 tsp

                       Raspberry Jam 1/2 cup

                       Salt 1/8 tsp

材料：-

紙杯旦糕 - 淡牛油 125克（室温）

                  白糖 3/4 杯（如用乳酪糖減至1/2杯）

                  旦 2 只

                  麺粉190克

                  發粉 2 湯匙

                  䀋 1/4 茶匙

                  雲尼拿香油 2 茶匙

                  牛奶1/2 杯 或 覆盆子奶酪1/2 杯

牛油忌廉 - 淡牛油 125克（室温）

                  糖霜 300克

                  雲尼拿香油 1/2 茶匙

                  覆盆子果酱 1/2 杯

                  䀋 1/8 茶匙

Method:-

Cup cakes - 

1）Put the butter in a whipping bowl, add in the sugar, beat until creamy,

     add in the eggs, beat for 5 minutes, add all the ingredients and beat until

     smooth and creamy. 

2)  Line 12 paper cases in patty tin, scope the mixture evenly in each case.

     Bake for 15-20 minutes in the preheated 180* oven. Take out & let it cool down.

Butter cream -

1). Put the butter in a whipping bowl, add in all the ingredients, beat from low speed

     to high until all creamy and mix well.

2). Pipe the butter cream on top of the cup cakes, and add a raspberry for decoration.

做法：-

紙杯蛋糕 - 

1）將牛油放入盆中，加入糖打至奶油狀，加入旦，打5分鐘，

     再加入其餘材料打至均勻光滑。

2）將12個紙杯放好在焗兜上，用雪糕匙分别放入粉料。

     放入預熱 180度之焗炉焗 15-20分鐘，取出待涼。

牛油忌亷 -

1）將牛油放盆中，加入所有材料，用由慢至快的速度打至均勻。

2）用吱咀將忌廉加在蛋糕上，飾上新鮮覆盆子便成。

                       

CHINESE APPETIZER 2 - Vegetarian Roast Duck 齋燒鴨

Ingredients:-

200g Dried Bean Curd (1 pack)

3-4 slices Ginger

2-3 stalks Soring Onion

Sauce:-

1 tbsp Chinese Wine

2 tbsp Oyster Sauce

1 tbsp Light Soy

2-3 small Rock Sugar

1 tbsp Chicken powder

1/2 tsp White pepper

1 tsp Sesame oil

2 cups Water

材料：-

三邊腐竹 1 包（200克）

羌 3-4 片

葱 2-3 條

汁料：-

花雕酒 1 湯匙

蚝油 2 湯匙

頭抽 1 湯匙

冰糖 2-3 小塊

雞粉 1 湯匙

胡椒粉 1/2 茶匙

麻油 1 茶匙

清水 2 杯

Method:-

1) Braised ginger and Spring onion with oil, add in all the sauce

    ingredients, bring to boil for 15 minutes.

2) Put the Dried bean curd sheets in a rectangular tray,

    pour the hot sauce on the bean curd sheets, let it soak 4 hours or

    over night, if the sauce not enough to cover the bean curd sheets,

    add some water to level it.

3) Drain the wet & soft bean curd sheets, choose a nicer piece to wrap

    into rolls shape, put inside with some broken pcs. Try to press away

    the extra sauce. Finish the rest of the bean curd sheets in same way.

4) Add oil to a non- stick frying pan, pan fry the bean curd rolls until both

    sides brown. Add in the remained sauce to boil for 6 minuts.

    Take out and drain. Press away the extra sauce if necessary.

    Leave it cold, then cut like the roast duck size arrange on plate, 

    serve with the extra sauce aside.

做法： -

1）用油爆香羌片及葱條，加入所有汁料煮15分鐘至出味。

2）將腐竹放在一長方盆內，將汁料趁熱倒下，浸 4小時或過夜；

     如汁料未能完全浸過腐竹，可加清水至平面。

3）取出变軟的腐竹隔去汁料，㨂出完整的捲成巻型，同时𥚃面放入

     破碎的腐竹包好, 壓出多餘的汁液。将餘下的腐竹同样做好。

4）熱油用易㵖鑊將腐竹巻煎至兩面焦黃。倒入剩下的汁料煮6分钟。

     取出掠干，輕壓出多餘汁料，待全面冷卻，才可切成烧鸭狀排放碟上，

     可拌以剩餘汁料上桌。

CHINESE SEAFOOD 17- Sour Fish Soup Hot Pot 酸湯魚鍋

Ingredients:-

1 (500g) Fresh Water Fish (scaled)

200g Fish bones ( chopped into pcs.)

1 can Chicken Broth

1 pack of Pickled Mustard（sliced)

1 pack of Enokitake Mushroom

1 tbsp Chilli Garlic Sauce, 1 tbsp vinegar,

5 pcs of ginger

Shallots & Spring Onion (up to your taste)

材料：-

淡水魚 1 條500克（去鱗）我用筍売魚

魚骨 200克 （斬件）

清鸡湯 1 罐

咸酸菜 1 包（切絲）

金菇 1 包

辣豆瓣酱 1 湯匙, 白醋 1 湯匙，

羌 5 片

紅葱頭及葱隨意

Method:-

1) Take out the fillets from both sides of the fish, pick out all then bones

    from the fillets, and slice into butterfly pcs., arrange on plate.

2) Pan fry the fish bones with ginger until golden and 

    pour in 2 cups of water to make the fish stocks. Boil about 1/2 hour until soup

    became thick & milky. 

3) Take away the fish bones with the strainer, then the fish stock has done, 

    add the sliced Pickled mustard in the soup, pour in the chicken broth, boil 

    1/2 hour until the taste from the pickled mustard mix with the soup, then use

    again the strainer to get the clear soup.

    season with pepper, vinegar & chilli garlic sauce，add a bit salt if necessary.

4) Add the En.mushroom and the fish fillet slices to the reboil soup, 

    sprinkle the chopped spring onion & shallots. Ready to serve.

    Or serve as hot pot.

5) optional- can deep fried some wonton add to the soup for more interesting.

做法：-

1）用刀片出兩面的魚柳，再用拑夾走魚柳上的骨刺，切成双飛魚片排放碟上。

2）用镬煎香魚骨，加入羌片同煎至金黄，赞入2杯清水，煮約半小時

      成奶白色濃湯。

3）用篩隔去魚骨，便成魚湯底，再加入咸酸菜絲，放入鸡湯煮至咸菜出味，

      再用篩隔去咸菜，下胡椒粉、白醋及辣豆瓣酱稠味。可加少許鹽如需要。

4）在享用前再煮滾酸魚湯，下金菇和魚片，洒上香䓤及紅葱碎上桌。

      或用火鍋式边灼边吃也可。

5）可加上炸香之雲吞放湯內增添食趣。

CHINESE SEAFOOD 16- Fried Shrimp/Crab Croquettes 炸蚧拑

Ingredients:-

300g Shrimps or Prawns (shelled & off black veins)

4 pcs Cooked crab tongs (shelled & save the sharp parts)

材料：-

中蝦或蝦仁 300克（去売去腸）

熟蚧拑 4 只（去売留尖位）

Method:-

1) Wash shrimps or prawns and dry. Press with the back of chopper

    and mix with 1 tsp corn flour, 1/2 tsp salt and a pinch of white pepper.

    Stir into a sticky paste and chill in the frig. for a while.

2) Dust shrimps paste with flour and divide into 4 portions. Wrap each

    portion with the crab tong and make into roll, cover all the crab meat.

3) Powder each crab tong with flour, dip in beated egg, then cover with 

    breadcrumbs.  Heat oil 190* deep fry all of them until golden brown.

    Dish up and serve with sweet & sour sauce.

做法：-

1）蝦肉洗凈抺干，用刀背壓爛；放入生粉 1 茶匙，盐半茶匙，胡椒粉少許。

      撹成蝦膠，放入雪柜略冰凍。

2）將煆膠撲上生粉分成 4 份，每份包上蚧拑至全包住蚧。

3）將每只蚧拑撲上麵粉，沾上旦汁，再撲上麵包糠。熱油190*炸至金黃上桌，

      可拌以酸甜汁同吃。

CHINESE SEAFOOD 15 - Salmon Sashimi Salad (LO HEI) 撈起魚生（新年食品）

Ingredients-
1 cup Japanese Radish ( fine sliced)
1 1/2 cups Cucumber (fine sliced)
1 cup Preserved Japanese Yellow Radish (fine sliced)
1 cup Carrot (fine sliced)
1 cup Japanese preserved Seaweed
1 cup Preserved Ginger (sliced)
1 cup Alfalfa Sprouts
2 tbsp Pickled Lotus Roots
2 tbsp Preserved Uitjes
1/2 cup Roasted peanut & sesame ( crushed)
2 cups Salmon sashimi ( thick sliced)
1 cup Smoke Salmon (arrange as a rose)

Sauce:-
1/2 cup Japanese Sesame Sauce
1 tbsp Sesame Oil
2 tbsp Olive Oil
1 tbsp Fresh grated black pepper
1 tbsp English Mustard
1/4 cup water
1 tbsp Malt Vinegar
Salt & Sugar add to taste

Method:-
1) All veggie slices and fish slices, arrange on a big plate to create
a nice pattern.
2) All sauce ingredients put together and mix well.
3) Sprinkle the roast peanut & sesame on the top of the veggie,
Pour the sauce on top evenly and everybody use the chopsticks to lift up
all the ingredients and mix well (that means Lo Hei- successful), ready to serve!

材料：-
白蘿蔔幼絲 1 杯
青瓜幼絲 1 1/2 杯
日本黄蘿蔔幼絲 1 杯
甘笋幼絲 1 杯
日本綠海草 1 杯
酸羌絲 1 杯
芝麻苗 1 杯
酸甜小蓮藕粒 2 湯匙
酸甜小喬頭 2 湯匙
烤香花生及芝麻 1/2 杯
三文魚刺身切粗條 2 杯
烟三文魚片 1 杯（做成花型）

汁料：-
日本麻醬 1/2 杯
麻油 1 湯匙
欖油 2 湯匙
鮮磨黑胡椒 1 湯匙
英國芥茉 1 湯匙
水 1/4 杯
黑醋 1 湯匙
鹽、糖適量

做法：-
1）所有材料放一大碟上按心意做成圖案。
2）所有汁料同撹匀。
3）吃時在圖案上灑上花生芝麻碎，再均匀淋上汁料，
所有食客均拿起筷子兜起食材撈匀，遇意是成功撈得起的意思。
然後才可分享。此乃新加坡人新年的意頭食品。