教导怎样做-烧肉在家也能自己做哦

Calla Lily Recipes 食譜篇 - Bountiful Treasure Pot

Ingredients

• 3 cups fragrant rice, rinsed and drained
• 1 tbsp chopped shallot
• 1 tsp chopped garlic
• 1 tbsp chopped dried prawns, rinsed
• 1 tbsp minced ginger
• 2 tbsp sesame oil
• 4 cups fresh chicken stock
• 2 pairs preserved Chinese sausage
• 2 preserved goose liver sausage
• 1 piece Chinese waxed duck thigh
Seasoning

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• Dark soy sauce
• 1/2 tsp sugar
• Cooking wine

Method

Scald Chinese sausage and goose liver sausage in boiling water. Remove and put aside. Scald waxed duck drumstick then leave in the hot water for 8-10 minutes. Dish out.
Heat sesame oil and fry shallots and garlic until fragrant. Add ginger and dried prawns. Continue to fry for a while until aromatic. Add rice and seasoning. Stir-fry to combine.
Transfer rice mixture to an electric rice cooker. Pour in fresh chicken stock. Stir well to mix. Place the Chinese sausage over and cook.
Once it starts to boil, arrange the waxed duck and goose liver sausage over. Allow to cook until the rice is fully cooked.
Remove waxed duck and all the sausages and cut into slices. Toss the rice and transfer rice to a heated claypot and arrange the meat over the rice. Sprinkle with chopped spring onions and serve immediately.

Souce : http://kuali.com/recipes/view.aspx?r=4344

Calla Lily Recipes 食譜篇 - Vanilla Sponge Mix

Ingredients :-
250g Vanilla Sponge Mix
190g eggs (or 5 medium size)
80ml water
75g melted butter
1 teaspoon vanilla essence

1. Whisk eggs white until foam.  


2. Whisk on top speed sponge mix, eggs york and white, water and vanilla essence for 5-6 minutes.


3. Fold in melted butter (preferably holding the whisk manually)


4. Pour the batter into a 9" round lined and greased mould.


5. Bake for 40-45 minutes at 180˚C (if cake is ready, the cake will spring back when press with a finger).

Made 01 January 2011, 1528pm

Calla Lily Recipes 食譜篇菜 - Non-baked Oreo Cheesecake

Ingredients :-1 cup crushed OREO Original Cookies
50g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
2 tablespoons lemon juice 
1 cup cream, lightly whipped 
100g OREO* Chocolate Crème Cookies, crushed 
50g OREO* Chocolate Crème Cookies, extra, roughly chopped

1. COMBINE the crumbs and butter and press into a lined 20cm springform pan. Chill


2. BEAT the Philly* and sugar with an electric mixer until smooth. Fold in the gelatine mixture, lemon juice, cream and OREO* Chocolate Creme Cookie crumbs.


3. POUR the filling into the prepared crust, refrigerate for 30 minutes. Sprinkle with extra OREOs* and refrigerate for another for 2 hours or until set.


Made 25 December 2010, 1332pm

Calla Lily Recipes 食譜篇 - 梅香炒奶白 (STIR-FRY SALTED FISH WITH NAI PAK)

梅香炒奶白 (STIR-FRY SALTED FISH WITH NAI PAK)

Ingredients :-
300g nai pak vegetable (baby pak choy)
A small piece of mooi heong salted fish (diced)
1 fresh red chili (cut into pieces)
2 tablespoons minced pork
2 pips garlic (sliced)
Few pieces canned choy sum
Seasoning A :-
1 teaspoon chicken stock granules

½ teaspoon salt

Seasoning B :-

1 teaspoon fish sauce

For thickening (mixed together) :-

1 teaspoon tapioca flour

½ tablespoon water

1. Fry minced pork with a little oil, soy sauce and salt.  Set aside.

2. Heat water in a wok.  Scald nai pak vegetable and remove with sieve.  Sprinkle in seasoning (A) toss and set aside.

3. Heat wok with a drizzle of oil.  Sauté garlic pieces and salted fish, red chilies, and canned choy sum.  Add in ready pork of no.(1), stir-well.

4. Add in no.(2) and stir-fry.  Add in seasoning (B), thicken and dish up.  Goes well with white rice.

Calla Lily Recipes 食譜篇 - 家鄉東坡肉 (HOMETOWN DONG POH ROU)

家鄉東坡肉 (HOMETOWN DONG POH ROU)

Ingredients :-
1 kg belly pork (trim to a square)
2 big bulbs of toasted garlic (dark brown colour)
1 piece cinnamon bark or kayu manis
Few star anise or bunga lawang
1 litre water
Seasoning :-
4 tablespoons dark soy sauce
2 tablespoons rock sugar
1 tablespoon chicken stock granules
1 tablespoon salt
2 tablespoons soy sauce
2 tablespoons Chinese cooking wine
For thickening (mixed together) :-

½ tablespoon tapioca flour

1 tablespoon water

For garnishing :-

Some mantou (plain steamed buns)

1 stalk Chinese coriander leaves (cut into sections)

1. Heat water, blanch pork squares for a while.  Remove meat.


2. Place no.(1), garlic, cinnamon bark, star anise, water and seasoning into a big pot.  Bring it to a boil over high heat.  Turn to medium heat, simmer for another 45 minutes till meat has softened.


3. Dish up meat onto a platter.  Snip meat, thicken gravy of no.(2) and pour over meat.  Garnish and serve with mantou to mop up the sauce.

Calla Lily Recipes 食譜篇 - 藥膳雞 (HERBAL CHICKEN)

藥膳雞 (HERBAL CHICKEN)

Ingredients :-

½ kampung chicken or free-range chicken

1.5 litre (1500ml) water

Herbs :-

20g yoke chook

20g dang shen

20g dang gui

1 tablespoon kei chi or medlar seeds

20g wai shan

Seasoning :-

Some salt

2 tablespoons Chinese cooking wine

1. Scald chicken to remove scums.  Remove, rinse well.

2. Place no.(1), water and herbs in a wok.  Boil over high heat for 30 minutes.  Transfer contents into a soup tureen.  Double-boil for two hours, add in seasoning.  Serve hot.

Calla Lily Recipes 食譜篇 - 鐵板甲必丹蝦球 (SIZZLING KAPITAN PRAWN CURLS)

鐵板甲必丹蝦球 (SIZZLING KAPITAN PRAWN CURLS)

Ingredients :-
10g big prawns (shelled, split back, deveined)
2 long beans (cut into sections)

½ big onion (sliced)

1 fresh red chili (cut into pieces)

200ml evaporated milk

200ml water

Spices (blended) :-

1 stalk lemon-grass or serai

1 stalk pink ginger bud or bunga kantan

100g dried chilies (soaked till softened, drained)

30g galangal or lengkuas

20g fresh turmeric or kunyit basah

3 pieces fragrant lime leaves or daun limau purut (finely shredded)

Seasoning :-

Some salt

Some chicken stock granules

Some sugar

1. Use medium heat and fry blended spices with a fair amount of oil.  Keep on stir-frying till oil seeps out, an indication spices is done.

2. Use suitable amount of oil to parboil prawns and long beans separately.  Remove items.

3. Leave a little oil in wok.  Sauté red chilies, onions.  Add in no.(2), evaporated milk, spices of no.(1).  Fry well, add in water, bring to a boil.  Add in seasoning.  Heat up hot plate, dish contents into plate.

Calla Lily Recipes 食譜篇 - 上湯蛤蜊 (LALAL IN SUPERIOR STOCK)

上湯蛤蜊 (LALAL IN SUPERIOR STOCK)

Ingredients :-
300g Lalal or clams (saok in salt water)
1 tablespoon ginger shreds
2 pips garlic (sliced)
2 chili padi (diced)
300ml superior stock
Seasoning :-
Dash of salt
Dash of sugar
Dash of chicken stock granules
Dash of pepper
Little oyster sauce
2 tablespoons Chinese cooking wine


1. Heat some water in a wok.  Scald lalal till shells start to open but are not fully cooked.  Dish up at once.


2. Heat a wok with a drizzle of oil.  Sauté ginger shreds and garlic.


3. Add in chili padi and no.(1).  Stir-fry well, add in superior stock and seasoning.


4. Taste and adjust, dish up once it has come to a roaring boil.  Serve with white rice.

Calla Lily Recipes 食譜篇 - 生煲黑非洲 (TASTY BLACK TALAPIA)

生煲黑非洲 (TASTY BLACK TALAPIA)

Ingredients :-

1 fresh black talapia or tilapia (approx 1kg)

1 leaf hamchoy (finely sliced)

50g belly pork (sliced)

1 tablespoon ginger strips

½ tablespoon minced garlic

10g Ssechuan char choy shreds

1 mushroom (soaked, drained, finely shredded)

2 wet preserved plums

1 big cube taufu or beancurd (sliced)

50g Tientsin cabbage or wong ngah pak (finely sliced)

1 tomato (cut into pieces)

1 fresh red chilli (cut into pieces)

2 cili padi (diced)

800

ml water

Seasoning :-

Dash of salt

Dash of sugar

Dash of pepper

Some fish sauce

1. Clean and gut fish.  Score a few lines on the body, and parboil for five minutes.  Once it is half-cooked, remove from wok.  Leave in a claypot, set aside.

2. Scald hamchoy and belly pork briefly, remove and set aside.

3. Heat a wok with a little oil.  Saute ginger shreds and garlic.  Add in mushrooms, tomato, red chillies, cili padi and stir-fry well.  Next, add in beancurd, wong ngah pak, wet preserved plums, Szechuan char choy, no.(2) and water.

4. Bring this to a rapid boil, season to taste.  Ladle over no.(1) and cook once more till fish is cooked through.  Goes well with white rice.

Tips : Black talapia has a better flesh texture than red but the colour may not appeal to many others.

Calla Lily Recipes 食譜篇 - 宮保鮮墨魚 (KUNGPO FRESH CUTTLEFISH)

宮保鮮墨魚 (KUNGPO FRESH CUTTLEFISH)

Ingredients :-
2 fresh cuttlefish (cut into pieces)
6-7 pieces young ginger
1 sprig curry leaves
2-3 dried chillies (cut into sections)
1 big onion (cut into pieces)
1 stalk spring onion (cut into sections)
Seasoning :-
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon MSG

½ teaspoon sesame oil

For thickening (mixed together) :-

½ tablespoon tapioca flour

1 tablespoon water

1. Bring half wok of water to a boiling point.  Scald cuttlefish very briskly.  Remove and let water come to another boil.  This time scald cuttlefish till cooked.  Remove and drain well.

2. Put a trace of oil in the wok.  Fry ginger, curry leaves, dried chillies and onions till aromatic.

3. Add in no.(1) and spring onions.  Stir-fry a little, add in seasoning.  Stir well to mix before thickening.  Dish up and serve with white rice.

Calla Lily Recipes 食譜篇 - 麻辣白鲷魚 (SPICY WHITE SNAPPER)

麻辣白鲷魚 (SPICY WHITE SNAPPER)

Ingredients :-
1 white snapper
A knob of old ginger (smashed)
A small bowl of dried red chillies (chopped)
1 tablespoon minced garlic
Seasoning :-
2 tablespoons oyster sauce
1 tablespoon soy sauce

½ teaspoon salt

For thickening (mix together) :-

½ tablespoon tapioca flour

1 tablespoon water

1. Bring a pot of water to a boil.  Place in ginger and fish.  Turn to low heat, simmer fish till cooked.  Remove and place fish on a platter.

2. Heat a wok with very little oil.  Saute garlic and dried chillies till fragrant.  Add in seasoning and one rice bowl of water.  Bring it to a quick boil, thicken gravy.

3. Pour no.(2) over fish.  Serve hot with white rice.

Calla Lily Recipes 食譜篇 - 乾炒蝦菇肉 (NO FRILLS MANTIS PRAWNS)

乾炒蝦菇肉 (NO FRILLS MANTIS PRAWNS)

Ingredients :-

1 heaped plate of mantis prawns (shelled)

1 egg (beaten)

3 dried chillies (cut into sections)

1 sprig curry leaves

1 big onion (sliced)

Seasoning :-

1 teaspoon salt

1 tablespoon soy sauce

1 tablespoon oyster sauce

For coating :-

Some tapioca flour

For garnishing :-

Some spring onions (diced)

1. Coat mantis prawns' meat with tapioca flour and lower into the wok of boiling oil.  Deep-fry till golden, remove prawns.

2. Leave a little oil in wok.  Saute dried chillies, onions.  Add in no.(1) and toss well.  Add in egg and stir-fry till egg has set.

3. Add in seasoning and over high heat, give contents a good stir before dishing up.  Garnish and serve hot.

Calla Lily Recipes 食譜篇 - 炸魷魚 (SIMPLE DEEP-FRIED SOTONG)

炸魷魚 (SIMPLE DEEP-FRIED SOTONG)

Ingredients :-
Ink squids/sotong (discard ink bags, washed, cut into pieces)
For coating :-
1 egg (beaten)

½ teaspoon salt

½ teaspoon MSG

2 tablespoons tapioca flour

½ tablespoon custard powder

1. Combine coating ingredients in a bowl.  Mix well.

2. Heat up half wok of oil.  Coat sotong pieces with no.(1) and gently place them into wok.  Do not flip them unnecessarily as the coating can be disintegrate.  Remove when golden, place on servittes to absorb excess oil.  Serve hot.

Calla Lily Recipes 食譜篇 - 泰式豆腐 (THAI-STYLE BEANCURD)

泰式豆腐 (THAI-STYLE BEANCURD)

Ingredients :-
2-3 pieces soft square beancurd (cut into pieces)
1 big onion (sliced)
80g cucumber (grated into strips)
50g carrots (grated into strips)
1 teaspoon plain flour
Sauce ingredient :-

½ rice bowl of Thai chilli sauce

1. Heat sufficient oil in the wok.  Once it comes to a rolling boil, scatter in the little flour.  Next, gently place in beancurd pieces.  Deep-fry them till golden.  Remove fried beancurd and drain off excess oil.

2. Arrange no.(1) on a plate.  Place raw onion slices, cucumber strips, carrot strips onto it.  Drench with sauce.

Tips : Scattering a little flour into the hot oil helps beancurd to take on an even colour tone during the deep-frying process.

Calla Lily Recipes 食譜篇 - 花蟹炒粉 (FRIED NOODLES WITH CRABS)

花蟹炒粉 (FRIED NOODLES WITH CRABS)

Ingredients :-

2 mottled flower crabs or ketam bunga (chopped into pieces)

2 eggs

1 plant choysum (cut into big pieces)

2 tablespoons dried shrimps (deep-fried)

200g meehoon (soaked, drained)

2 tablespoons minced garlic

3 soup ladles water

Seasoning A :-

1 teaspoon salt

2 tablespoons soy sauce

Seasoning B :-

1 teaspoon pepper

½ tablespoon dark soy sauce

1. Heat a wok with three spoons of oil.  Beat eggs and pour in.  Keep on stirring to scramble eggs.  Dish up, set aside.

2. Heat wok with four spoons of oil.  Saute garlic, add in crabs and fry well.  Add in seasoning (A), cover wok briefly.  Add in water and cover till water comes to a rapid boil.

3. Add in pepper, choysum, meehoon and dark soy sauce.  Fry till meehoon has a nice colour and starts to dry up.

4. Add in dried shrimps and no.(1).  Fry well, dish up.

Calla Lily Recipes 食譜篇 - 特色奶油瀨尿蝦 (SPECIAL BLEND OF MANTIS PRAWNS)

特色奶油瀨尿蝦 (SPECIAL BLEND OF MANTIS PRAWNS)

Ingredients :-
12 mantis prawns or lai liew har (discard heads)
150g butter
1 egg yolk (beaten)
1 sprig curry leaves
To coat :-
Some butterfly brand cornflour
Seasoning A :-
1 teaspoon salt
2 tablespoons sugar

½ teaspoon MSG

2 tablespoons creamy peanut butter

Seasoning B :-

1 tablespoon evaporated milk

For garnishing :-

1 piece iceberg lettuce leaf

Some pieces of sliced tomato

1. Rinse mantis prawns, coat with cornflour and deep-fry in boiling hot oil until golden.  Remove prawns.

2. Heat a clean wok with a drizzle of oil.  Add in butter till it sizzles. Add in egg yolk, stir continuously with metal spatula.  Add in curry leaves and seasoning (A), stir-well.

3. Add in no.(1) and seasoning (B).  Toss well, dish up onto a garnished plate.

Calla Lily Recipes 食譜篇 - 清蒸瀨尿蝦 (STEAMED MANTIS PRAWNS)

清蒸瀨尿蝦 (STEAMED MANTIS PRAWNS)

Ingredients :-
9 mantis prawns or lai liew har (discard the heads)
2 tablespoons ginger shreds
2 tablespoons shallots oil
1 egg
Seasoning :-
2 tablespoons soy sauce

½ teaspoon MSG

½ teaspoon sesame oil

1. Arrange prawns on a big plate.  Scatter some ginger shreds on it.  Drizzle in shallot oil and seasoning.

2. Break egg on surface of no.(1).  Place into a steamer filled with boiling water.  Steam prawns till well-cooked.

Tips : Mantis prawns must be fresh or else it becomes difficult to peel off shells.

Calla Lily Recipes 食譜篇 - 瓦煲泥鳅 (FLAVOURSOME CATFISH IN CLAYPOT)

瓦煲泥鳅 (FLAVOURSOME CATFISH IN CLAYPOT)

Ingredient A :-
5 catfish or ikan sembilang (cut into small pieces)
Ingredient B :-
1 whole bulb garlic (leave skins on and smash)
5 green and red chilli padi
Few slices young ginger
5 dried chillies (cut into small sections)
2 tablespoons sliced assam keping
2 tablespoons chilli paste (soak some dried chillies in hot water till it soften, drain, blend fine)
2 tablespoons cooking oil
Seasoning A :-
1 tablespoon taucheo or minsee
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon dark soy sauce
Seasoning B :-
2 tablespoons oyster sauce
1 teaspoon dark soy sauce
For thickening (mix together) :-
1 tablespoon tapioca flour
1 tablespoon water


1. Place ingredient (B) and seasoning (A) into a claypot.  Turn on heat, add in three ladles of water.  Bring contents to a rapid boil.


2. Add in fish of ingredient (A).  Cook a furhter 15-20 minutes over medium heat.


3. Add in seasoning (B) and taste.


4. Thicken before dishing up.

Calla Lily Recipes 食譜篇 - 潮州海鲜粥 (TEOCHEW STYLE SEAFOOD PORRIDGE)

潮州海鲜粥 (TEOCHEW STYLE SEAFOOD PORRIDGE)

Ingredients :-
200g white rice grains
2 crabs (rinsed, chopped into pieces)
1 tablespoon young ginger shreds
8-10 medium-sized prawns (rinsed)
2 white pomfret fish (rinsed, cut into pieces)
Seasoning :-
1 teaspoon salt
1 teaspoon MSG
1 teaspoon pepper
For topping :-
2 tablespoons diced spring onions
2 tablespoons deep-fried shallot crisps
2 tablespoons shallot oil
2 tablespoons minced chinese celery


1. Pour water in to boil rice till it has become mushy.


2. Add in crabs, ginger shreds.  Boil no.(1) over medium heat till crabs are cooked.  Add in seasoning and mix well.  Cook for another eight minutes.


3. Add in prawns, pomfret fish pieces, cook for five minutes.  Taste and adjust.


4. Turn off heat and add in topping.  Ladle into bowls and serve.