Friday, 24 May 2013

Traditional Chinese Rice Pudding - Put chai ko 缽仔糕 Josephine's Recipes Episode 30




This Steamed traditional Chinese rice pudding Put chai ko is typically made of rice flour is delicious and healthy perfect to eat. Sometimes I like to dressed up with a little shredded coconut or red bean paste. I have a deeply passionate love for this traditional rice pudding. It's a lovely and easy to make.

(A)
40ml dark brown sugar
200ml hot water

Now, you get to measure out your hot water in 200ml and dissolve 40ml sugar into hot water.

(B)
40ml rice Flour 粘米 (2 tbsp)
20ml wheat flour 澄麵 (1tbsp)

Then, 40ml rice flour, and 20ml wheat flour.

Combine together in another bowl. Mix in ingredients A into the flour mixture and strain.
Pour this solution into the moulds/small bowls and steam with high heat about 20 minutes until cooked. Leave to cool. You can remove and coat with coconut before serving.

Helpful Tips:
Tapioca Starch 泰國生粉 can be substituted for Wheat Starch 澄麵.Use a skewer inserted into the centre of the rice cake, they must be comes out clean.

Thursday, 23 May 2013

How to Make Super Crispy Sweet Potato Chips | Josephine's Recipes Episode 29




Sweet potatoes are a great source of vitamin A and fiber.

1) Add 1 cup 250ml of the flour with 1 cup 250ml of cold water.

2) Heat up the oil in a large pan to 180°C.  Dip your sweet potato slices in the batter, then fry until golden and crispy, Serve with a cup of green tea.

Recipe Source: JosephineRecipes.Co.Uk

Stir-Fried Dark Soy Sauce Noodles & Bean Sprouts | 豉油皇炒麵 Chow Mein - Josephine's Recipes Episode 28























Ingredients:
300g wheat spaghetti noodles
1 whole garlic (use a large knife, simple hits it on and chopped)
garlic is an herb. It is best known as flavouring for food.
but over the years, garlic has been used as a medicine to prevent or
treat a wide range of diseases
1 tsp vegetable oil
2 tsp sesame oil
1 spring onions , sliced
1 spring onion, chopped for garnishing
bean sprouts
leekumkee brand
light soy sauce , dark soy sauce, oyster sauce,
maggi liquid seasoning to serve

Method:
1) Cook the spaghetti as per the instructions given in the pack. Boil the spaghetti with a tsp of oil and required salt, till soft about 10 minutes, I like them a bit softer and chewy. drain out the water, and rinse it in cold running water to prevent sticking together.

2) Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Cook garlic in oil for 1 minute.

3) Add the soft spaghetti, and add sesame oil, light soy sauce, and then add bean sprouts continue over high heat to fry, and add dark soy sauce, oyster sauce, maggi liquid seasoning stirring for 2-3 minutes. Lastly add spring onions and add chili, if you like a bit spicy. Then serve immediately and enjoy!

Recipe Source: JosephineRecipes.Co.Uk

Hong Kong Style Barbecue Roast Pork | How To Make Char Siu 港式蜜汁叉燒 | Josephine's Recipes Episode 27























Top secret recipe from my experiment.

Ingredients:
2 pork shoulder thick strips
2 tbsp Honey

For Marinade:
2 tbsp LeeKumKee Spare Rib Sauce

Directions:
1) Wash and clean the pork shoulder, add marinate and covered with plastic wrap.
allow to sit in the fridge for overnight.

2) Preheat the oven to 200°C, Bake for 40 minutes. before 10 minutes done,
brush both sides with clear honey and flip over to roast them each side.
until the pork are glazed, and tender.

Char Siu Sauce:
1/3  tbsp Chinese five spice powder
2 tbsp LeeKumKee hoisin sauce
1 tbsp LeeKumKee oyster sauce
2 tbsp LeeKumKee light soy sauce
2  tbsp LeeKumKee dark soy sauce
1/3  tbsp Sesame oil or toasted sesame seeds
3  tbsp Sweet rice wine or (sherry wine)
1 tbsp Honey or maple syrup

Directions:

Combine all ingredients in a small bowl and you desire to adjust yourself.

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 22 May 2013

How To Make Chinese-Style Spareribs 蜜汁排骨 | Josephine's Recipes Episode 26





Chinese-style spareribs, also the ribs were awesome, so juicy and flavorful.
This is really a great recipe. it is simple that I used and I loved it. Absolutely delicious!

Ingredients:
1 racks of baby pork spareribs
2 tbsp Honey
For Marinade:
2 tbsp LeeKumKee Spare Rib Sauce

Directions:
1) Marinate the pork ribs with spare rib sauce, covered with plastic wrap, and sit in the fridge for overnight.

2) Preheat the oven to 200°C, Prepare the aluminum foil, add the ribs and bake for 20 minutes.
then brush both sides of the ribs with the honey and sprinkle over the black sesame over the top, bake for another 15 minutes. Transfer ribs to a serving plate.

傳統炖燕窩湯 Traditional Bird's Nest Soup - Josephine's Recipes Episode 25





























Bird's nest soup - It is good for your skin and health and will keep you looking young.

Cook Time: 3 hours

Ingredients:
2 ounces bird's nest
rock sugar, to taste
ginseng slices
4 cups water

Method:
1) In a bowl, add the bird's nest and clean water, soak for overnight.
Remove the black spot and pick out any loose feathers.

2) Use a slow cooker or double boiler to cook the bird's nest for about 3 hours.
In a casserole, add clean bird's nest, water, and ginseng slices. before serving, add rock sugar to taste.
You can use red dates instead of the ginseng slices, or even without them. The taste of the bird's nest soup are heavenly, sweet, chewy textures, and smell like egg whites. It can be served both hot and cold.

Pan-Fried Crispy Salmon 香脆三文鱼 Josephine's Recipes Episode 24

My favourite way as an appetizer, mouth watering to serve them with rice and dipping sauces. This is one of the easiest way to pan-fried salmon and  It’s also one of the tastiest.

Ingredients:
Tesco Boneless Salmon Fillets
(2 per pack - 220g)
Ginger Slices
Corn or Potato Flour
Oil for frying

Marinade:

2 tsp Maggi liquid seasoning
3 tsp Black pepper
3 tsp Light soy sauce

You can marinated salmon in many ways
to satisfy your taste buds.

Coating:
A bowl of Cornflour / Potato starch

Method:
1. Wash the salmon with cold running water then
marinades combine with maggi liquid seasoning,
black pepper and soy sauce and mix well.

2. Heat the oil in a large non-stick frying pan over medium high heat.
Add ginger slices, one at a time, dip salmon pieces into corn or potato flour, making sure each piece is well coated.

3. Add the salmon and cook for a few minutes,
Carefully flip them and continue with the other side until
turning beautiful golden brown.

Garnished with finely chopped / sliced spring onion and red chilli.

Serve immediately and enjoy!

Steamed Layer Cake | 三色千層糕 - Josephine's Recipes Episode 23























There are 3 colors of  steamed rice cake is delicious and healthy perfectly to dressed up with a little shredded coconut.

First, Prepare 3 separate large glass cup or large bowl for stir and mix.

(A) 
White Layer:
175ml coconut milk
40ml white sugar
45ml rice flour 粘米
15ml tapioca starch

(B) 
Green Layer:
4 pieces pandan leaves into blender and add 175ml water 
Blend it until all the leaves are fined
40ml white sugar
45ml rice flour 粘米
15ml tapioca starch

(C) 
Brown Layer:
175ml water
45ml dark brown
Unrefined sugar
45ml rice flour 粘米
15ml tapioca starch

Method:
1) Mix separately in a glass or bowl with  ingredients A, B, C. Stirring constantly, then strain through a fine mesh strainer to remove any lumps.

2) Prepare a cake mold that has been smeared with cooking oil.

3) Turn the steamer to preheat and allow enough water to boil, Pour each batter about 4 tablespoons of one layer steam for about 15 minutes. Once the first layer is firm, you can add the second, and third layers.

4) Adjusting the batter mixture and steaming each layers. also be sure to add a cup of water to the pot from time to time, ensuring it doesn't boil dry until cooked through.

5) Please use a skewer inserted into the centre of the steamed layer cake, they must be comes out clean. Remove and leave it cool, before cutting to serve.

Recipe Source: JosephineRecipes.Co.Uk

How to Make Coconut Milk Pudding | 香滑椰汁糕 - Josephine's Recipes Episode 22




Ingredients:
3 tbsps Sugar
1 tbsp Condensed milk
1 sachets Gelatine
250ml Milk
250ml Coconut milk
60ml Evaporated milk

Method:
1) In a saucepan, slowly pour milk, coconut milk, evaporated milk and pandan leaf.
2) Melted gelatine until dissolved, add sugar and condensed milk. Stir intermittently.
3) Cook over low heat, whisking constantly until thickened.
4) Strain coconut milk liquid through a fine mesh strainer to remove any lumps.
5) Cover with plastic wrap or kitchen paper placed tightly over the pudding. This will keep a skin from forming as the pudding cools. Put them into the refrigerator, and sit for overnight. This is a really smooth and soft coconut pudding which is great for dessert. Serve and enjoy!

Helpful Tips:
Heat reduce to low, if milk gets too hot, bubbles over before you even know it has happened.
Use a low heat and ignore the temptation to raise the heat to cook it faster.

Recipe Source: JosephineRecipes.Co.Uk


Buttered Prawns With Egg Floss | 香煎蒜蓉奶油蛋明蝦 - Josephine's Recipes Episode 21

























Learn How to Pan Fried Garlic Buttered King Prawns with Egg Floss Will give you a smarter start to the day. The best, quick, easy and very good delicious recipe of butter.
 I love eating this very much.



Ingredients:
 25 pcs Prawns
 1 tablespoon Butter
 3 cloves Garlic  - chopped
 A pinch of Sea Salt
 2 tablespoon Light Soy Sauce to taste
  (LeeKumKee Premium)
 Egg Floss
 2 eggs



Method:
1) Heat up a wok with 1 tablespoon butter  and  melted.
2) Add chopped garlic until it turns golden.
3) lower the fire, Continue with prawns, Keep stir and add a pinch of salt until fragrant.
4) Switch to lower heat and add the mix with eggs.
5) Give them a toss. After a few second, you will see the mixture becomes foamy, It turns crispy look-alike, and into floss. Transfer to plate and 2 tablespoon light soy sauce to taste.

Recipe Source: JosephineRecipes.Co.Uk

Dark Soy Sauce Chicken Wings Recipe 豉油雞翼 Josephine's Recipes Episode 20























Ingredients:
3 tbsp Sesame oil
Ginger / Spring Onion
8 - 12 Chicken Wings

Marinate:
½ teaspoon cornflour
½ teaspoon Sherry Wine
½ teaspoon white pepper
½ teaspoon light Soy Sauce
½ teaspoon Maggi liquid seasoning

Seasoning:
2 tbsp Light Soy Sauce
1 tsp  Black pepper
1 tsp Maggi liquid seasoning
4 tbsp Dark Soy Sauce
3 tbsp Sherry Wine

Method:
1) Sprinkle a pinch of salt into clean water, and soak the chicken wings for a few minutes.
Clean and rinse well. Use a sharp knife and cut into pieces, and marinate with cornflour, sherry wine, white pepper, light soy sauces and maggi liquid seasoning, cover with plastic wrap and place in the fridge overnight, or at least 15 minutes.

2) Heat a wok, add sesame oil, ginger and chicken wings until golden brown. Once aromatic, flip over, add the seasoning, and allow the chicken to simmer for 25 minutes. Serve immediately.

Notes:
It is important that the chicken is cooked through to the bone. Use tongs to turn the pieces over a couple of times until they are deep golden and really cooked through. Perfect meal ideas that everyone are sure to fall in love with that.



Baked Cream of Mushroom Pepper Salmon Recipe | 烤鮭魚奶油蘑菇 - Josephine's Recipes Episode 18
























This simple baked salmon recipe is perfect for a weekday but could also fill in for a special occasion.
It's brightly flavored and quite delicious. When baking the fish, be careful not to overcook. For moist salmon, bake until the salmon is barely done at the thickest part then remove from the oven cover with foil and let rest. A wonderfully moist and delicious baked salmon dish fit for everyone.

Ingredients:
2 pieces fresh Salmon filets
2 pieces fresh Mushrooms
2 pieces Cauliflower
2 Potatoes (cut into sliced)
2 teaspoons Black pepper
2 teaspoons white Wine or Water
2 tablespoons Butter
1 tablespoons light Soy Sauce or Maggi liquid seasoning
5 tablespoons cream of mushroom

Instructions:
1) Place mushrooms, cauliflower and salmon in the baking dish with butter.
Cover with aluminum foil and bake for 15 minutes.

2)  Take it out from the oven, and add cream of mushroom sauces
and bake for another 30 minutes until tender. before serving, add light soy sauce and wine to taste.

Recipe Source: JosephineRecipes.Co.Uk

How to Make Boneless Really Juicy Chicken Breasts into Steaks | Stir Fried Spicy Chicken Steak - Josephine's Recipes Episode 17
























Once you've learned this recipe and follow step by step instructional video and techniques, you will amaze yourself and impress to your friends and family.

Ingredients:
3 boneless, skinless chicken breasts
225g stringless bean
1 green / red chili

Barbecue sauce:
2 teaspoons (bull head) barbecue sauce
1 teaspoon (maggi) liquid seasoning
1 teaspoon (lee kum kee) dark soy sauce
ginger (chopped)

Seasonings:
1 teaspoon soy sauce
1 teaspoon corn flour
A pinch of black pepper

To serve:

Steamed hot rice

Method:
1) Add a pinch of salt over the chicken breasts, clean and wash thoroughly. Marinate with 1 tsp soy sauce, black pepper and 1 tsp corn flour. Combine well and Set aside.

2) Heat a wok, Add the vegetable oil, ginger and chicken steaks with 2 teaspoons bull head barbecue sauces and stir fry for 3 minutes on both sides or until golden brown. (being careful to not burn the oil).

3) Add a green, red chili and stringless bean fry until translucent.

4) Add 2 tsp light soy sauce, 1 tsp dark soy sauce and 1 tsp maggi liquid seasoning, Stirring continuously until fragrant. Remove from heat and Spoon into dishes and serve with hot rice.

Serves 2:
Less than 30 mins

Recipe Source: JosephineRecipes.Co.Uk

How To Make Super Soft and Moist Banana Cake | 香蕉蛋糕的做法 - Josephine's Recipes Episode 16


The best banana cake ever. Just like your grandma used to make!

Ingredients:

80g salted butter
1/2 cup sugar
2 eggs
1 tbsp horlick powder
or 1/2 tsp vanilla extract
2 tbsp evaporated/whole milk
2 bananas
1 cup plain flour/cake flour
1 tsp bicarbonateof soda
1 tsp baking powder

Method:
1) Cream butter and sugar in a mixing bowl.
2)Add in milk, horlick powder, eggs and mix well.
3) Add mashed banana into the mixture and mix well.
4) Finally add in sifted flour.
5) Bake in preheated oven at 200 degree C for 35 mins to 1 hour after then use a skewer or chopstick inserted into the centre of the cake, they must be comes out clean. if the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil. Set aside to Cool completely.
Use a sharp knife to slice and serve. Simply want to amaze yourself? Just go for it and give it a try!

Helpful Tips:
Day01: The flat surface of the cake is so crispy, inside were real moist and soft.
Day02: you can eat them hot or cold as a morning breakfast or high tea,
Put in microwave for 30seconds on heat. Whatever, just as you like. The cake that came out was soft, rich and moist.

Recipe Source: JosephineRecipes.Co.Uk


Cantonese Style Sweet and Sour Pork 甜酸辣咕咾肉 Josephine's Recipes Episode 15


























Ingredients:
3/4 pound pork tenderloin
3 teaspoons soy sauce
Pinch of cornstarch
 
Sauce:
1/4 cup sugar
3 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup canned water of pineapple
or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch
dissolved in 4 tablespoons water

Batter:

1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed

Others:
1 red and green pepper chili
1/2 cup pineapple chunks,
2 tomatoes
1/2 onion

Deep Frying:
3 cups oil for deep-frying, or as needed

Method:
1) Cut the pork into 1-inch cubes. Marinate in the soy sauce, white pepper and cornstarch for 20 minutes.

2) Heat the oil for deep frying to 375 degrees Fahrenheit.

3) Combine the flour and cornstarch. Stir the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter.

4) Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown.

5) Remove and drain on. you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375F before you begin deep-frying again).

To prepare the sauce:
6) Heat the wok, over medium high heat, add the pineapple syrup in juices and vinegar, sugar, salt. onion, tomatoes, green and red pepper chili and pineapple chunks, ketchup, dark soy sauce.
then cornstarch mixture with sauce, and stir well. check the sauce one more time to adjust seasonings if desired. Serve the sweet and sour pork over rice.

Recipe Source: JosephineRecipes.Co.Uk

獨家秘方: 煲豬腳薑醋 Pig Trotters in Ginger and Sweetened Vinegar - Josephine's Recipes Episode 14




 
材料:
2個豬腳
3 大老薑
2瓶八珍甜醋 
1瓶鎮江香醋
六粒雞蛋
半片糖 (可加調味 可不加)

豬腳放入滾水,飛水。撈起瀝乾水份后 待涼。


大瓦煲里面。倒入己去皮拍鬆的薑片。
倒1瓶八珍甜醋,1瓶鎮江香醋 ,再倒第2瓶八珍甜醋 (視瓦煲大小、靈活掌握) 慢火煲半小時。雞蛋六粒 (多少可隨意) 煮九成熟 剝殼備用 豬腳、雞蛋一起放入瓦煲中火煮滚半至1小時。醋要浸過豬腳和雞蛋。

以上這個方法是簡單易做 保存不久 二至五天  必定用瓦煲、瓷的,或玻璃的。最好是高身的那种。绝对不能用金属煲来制作猪脚姜。醋与金属在高温下长时间烹制,会有不利健康的毒素产生。薑醋是給產後進補坐月之用,孕婦,即是還未分娩的,就不適宜吃薑醋。产妇为了祛风效果,可选用老姜 事先剥壳备用,能幫助產婦去風寒豬腳薑 是產後的冠寶,可以為媽咪坐月期補鈣質,主要食用功效:活血、解毒和去风寒 养颜润肤、補充固本培元的補品。

溫馨提示:通常是白鑊炒薑至乾身。(因為乾身可以存數星期至一個月)可加 或不加 片糖 因為八珍甜醋 本身己经夠甜了。


Side Dishes: Chinese Pickles 教你醃制甜酸三寶 開胃凉拌菜 Josephine's Recipes Episode 13

























材料:
2條胡蘿蔔
白蘿蔔
1條青瓜 (去籽)
1個菠萝
4紅青大辣椒 (切两半)
白米醋 半杯
白糖 半杯
鹽 1茶匙


這是我平时愛吃的凉拌 醃酸三宝。醃的酸辣甜度非常合胃口。所以就拜师請教一下保罗怎樣做,他就傳授下來给大­家。原來非常簡單。但有巧妙之處。隨自己喜歡的瓜果来醃製。

做法:胡蘿蔔洗淨,去皮 直向切半,切成幼條。放入一碗盤,同樣的方式 切青瓜 去籽 也是切成幼條 接着切菠萝 同樣的比例 切小塊 喜欢有点辣口味的可适当与話梅加入也拌勻鹽白醋和糖 青柠檬切半 搾汁淋上面 用玻璃器皿盛著,放入雪櫃,至少醃2小時,即成佳品凉拌小吃。第二天會更入味滴 如不喜歡吃辣的話,可不加辣椒。

註: 腌两三小时后 的 瓜果 會 自动 出水 千万別加水 或者 加多点醋 后果 会是 失败杰作 嗚嗚嗚

Chinese Yellow Rice Wine Chicken 客家黃酒雞 Josephine's Recipes Episode 12




























虛弱,氣血不足,客家黃酒雞,結合客家黃酒的豐富植物營養和雞的動物營養。這是有史以來最好的補湯!!

Please attention: Rice Wine after cooked, it will be reduced alcohol and increase nutrient. some pregnancy women can drink for healthy some are not, so please ask for doctor advice.

This is the best ginger wine chicken soup for confinement in child birth.After birth a baby, this is the best soup ever. [Features] is the perfectly delicious ginger wine chicken soup for low blood,
weakness ill,  ideal food for elderly, and pregnancies, maternal ... heat health food.

Ingredients:

1 free range chicken, chopped into bite-sized pieces
2 mature ginger (cut into sliced)
3 cups yellow rice wine (wong chow)
2 tbsp sesame oil
1 tsp salt to taste
1 tbsp oyster sauce (lee kum kee )
2 tbsp brown sugar or half brown candy pieces

Method:

1) Heat the wok, add sesame oil and fry the chicken pieces until golden brown.
2)In a large casserole, add rice wine, and sliced ginger to a boil. once boil out the ginger rice wine, and add the chicken, and season with salt, oyster sauce and sugar and continue to cook for another 15 minutes until the meat is tender, before serve, add some rice wine, brandy or dom benedictine for keep the alcohol strong and keep all the amazing flavor in the upper level. 

Recipe Source: JosephineRecipes.Co.Uk


How to Make Honeycomb cake 傳統蜂巢糕製作方法 Josephine's Recipes Episode 11















Prepare: 
A glass measuring cup

(A)
 1 cup plain flour
 2 tsp of bicarbonate of soda
 ¼ tsp baking powder
 1 cup water
 11/2 brown candy in pieces
or 180ml brown  or  coconut sugar

(B)
 4 eggs
 45g butter
 75ml sweet condensed milk + 75ml evaporated Milk

Method:
1) Put sugar into a small pot and melt the sugar under low fire until golden honey brown (you can caramelize it further but the cake will have a slight bitter taste) without stirring. Add the water carefully because it will sputter. Let sugar water (very watery, not syrupy) set aside to cool.

2) Add eggs and beat well, cream butter, sweet condensed and evaporated milk in high blend then placed in has a good tune. sift the plain flour, bicarb soda,  baking powder and mix well. Cover with plastic wrap and let stand at room temperature at least half hour. After then, add the sugar water into the batter and stir well to mix together. cover and stand at room temperature at least 1 -3 hours.

3) Switch oven on to 220c, for the first 15 minutes, after turned to 200c about 45 minutes until light golden brown around the edges. Test with a bamboo stick or chopstick test to see, which should come clean if cake is done. If not, give it another 15 minutes or more. Some ovens are hotter, some cooler, so you just have to know your oven and adjust it yourself.

Recipe Source: JosephineRecipes.Co.Uk

香蘭葉椰香芋頭番薯糖水 Bubur Cha Cha | Sweet Potatoes & Taro In Coconut Milk - Josephine's Recipes Episode 9
















Method:
1) Peel and cut sweet potatoes and taro into chunks of desired shapes.
2) In a large pot, Add in sweet potatoes, taro and pandan leaves.
3) Filled with water then start boiling. Turn heat to medium, continue boiling for about 40 minutes.
Exact cooking time: As it depends on how thick you have cut the potatoes and taro.
4) Finally, add 1 cup of coconut milk , brown or palm sugar and sago for simmer about 10 minutes.
5) Turn off the heat, Removed pandan leaves and serve either hot or cold.

Recipe Source: JosephineRecipes.Co.Uk

Chinese Radish Turnip Cake 蘿蔔糕製作方法 How to Make Chinese Dim Sum - Josephine's Recipes Episode 7




















This is the delicious savory cake served in dim sum restaurant throughout the year and, most auspiciously, on New Year’s Day as a symbol of prosperity and rising fortunes.

First, two deep round steaming tin.

Ingredients:
(A)
1 cup rice flour
5 tsp corn flour or wheat starch
1 cup water

Please don't add too much water, while you cook the radish as the vegetables will release enough of its own juices.

(B)
1 white radish (small)
red onions
dried shrimps
dried scallops
dried mushrooms
(soaked / sliced)
3 tsp vegetable oil - add more oil if needed.

Seasoning:
1 tsp salt
1 tsp sugar
1 tsp sesame oil
or toasted sesame seeds
1 tsp white pepper
or black pepper
1 tsp sweet rice wine
1 tsp chicken granules

Method:
1) In a big bowl; mix the 1 cup rice flour and 5 tsp corn flour, Add 1 cup of water soaked with (dried shrimps, dried scallops and dried mushrooms) to make a thin batter.

2) Heat and add vegetable oil  for stir fry red onions, dried shrimps, dried scallops and dried mushroom until golden brown.

3) Add Chinese white radish and Seasoning to taste till well combined.

4) Cover and cook until tender and translucent, about 15 minutes.

5) Using the same wok, Pour in the batter and cook on low fire till the batter slightly thickens, roughly about a few minutes.

6) Keep stirring the mixture so that the bottom won't get burnt. When the batter begins to thicken,
Stir well and pour into the steaming tin. Pour thick batter into a well-greased steaming tin, This should take and steam for 1 hour. Remove from heat and set aside to cool.

To Pan fry:
Cut into pieces. Heat a pan over a medium high heat, Add 3 tsp vegetable oil. Transfer turnip cake slices one by one to a pan. Heating slowly until both side is golden brown. Serve hot with your favourite dipping sauces. After pan-fried the outer skin is crispy and the inside of the cake is soft and nice.

Helpful Tips:

The amount of ingredients like red onions, dried shrimp, scallops,
and mushrooms can be increased or decreased to suit your own taste.

Recipe Source: JosephineRecipes.Co.Uk


Steamed Taro Cake 芋頭糕製作方法 - Josephine's Recipes Episode 6


























Steamed taro cake made with yam and rice flour. It's many peoples of dim sum restaurant favourite, chinese radish turnip cake (lor bak gou), which is more or less the same but it's made with yam instead of radish. both these savory cakes made in a similar ways.

First, prepare two deep round steaming tin.
If you only want to make for one deep round cake pan, just reduce everything's to half.

Ingredients:
(A)
1 cup rice flour
5 tsp corn flour
2 cups water of soaked (dried shrimps, scallops and mushrooms)

(B)
3 big taro root, diced (cubed)
red onions
dried shrimps
dried scallops
and dried mushrooms (soaked / sliced).
5 tsp vegetable oil - add more oil if needed.

Seasoning:
1 tsp salt
1 tsp sugar
1 tsp sesame oil
1 tsp white pepper
1 tsp sweet rice wine
1 tsp five spice powder
1 tsp chicken granules or light soy sauce

Method:

1) Heat 5 tsp vegetable oil and stir fry ( red onions, dried shrimps, dried scallops, dried mushrooms) till fragrant. Add diced taro and seasoning till well combined.

2) Mix 1 cup rice flour and 5 tsp cornflour with 2 cups water of soaked (dried shrimps, scallops and mushrooms) to make a thin batter and using the same wok, pour in the batter and cook on low fire till the batter slightly thickens, roughly about a minute.

3) Keep stirring the mixture so that the bottom wont get burnt. When the batter begins to thicken ( you will see probably one or two bubbling ) remove from fire. Stir well and pour into the steaming tin.

4) Pour thick batter into a well-greased round steaming tin. You can steam till cake is set and cooked through for 1 hour. Spread the garnishing on top and press lightly. Leave aside to cool.

To Pan fry:

Heat a pan over a medium high heat, Add 1 tablespoon vegetable oil. Transfer taro cake slices one by one to a pan.Heating slowly until both side is golden brown. Serve hot with your favourite dipping sauces. After pan-fried the outer skin is crispy and the inside of the cake is soft and nice.

Recipe Source: JosephineRecipes.Co.Uk







傳統蒸年糕做法 How to Make Chinese New Year Cake Nian Gao - Josephine's Recipes Episode 5






















農暦新年傳統吃年糕,象徵年年高昇。傳統口味的年糕材料主要用糯米粉,調較適量的澄麵粉,和片糖加水去蒸熟就可以吃。很有蔗糖的香味,不過加一大匙黑糖或者椰糖就会香氣多d也不會搶走蔗糖的味道。香糯浓甜,口感软滑煙韌。

蒸好的年糕,可以切片來食的!不過,我喜歡煎鸡蛋年糕。香口很多嘛。年糕是東亞過年的一種傳統食品。中文裡年糕與"年高"諧音,有年年高的意思,象徵收入、職位或小孩子都一年比一年高。年糕早期是在年夜用來祭神及供奉祖先,其後漸漸成為一種春節新年的必食品。另外芋頭糕、蘿蔔糕等糕點也會被視為年糕。還有一種「椰汁年糕」,以椰汁和白糖取代片糖,呈現白色的外觀。相當美味,可算是相當成功的改良式傳統年糕。

首先,准备2個石纸糕盤

材料:
澄麵粉 1杯
糯米粉 2杯
片糖 2塊
水 2杯
黑糖或椰糖1大匙
菜油少許(用來掃石纸糕盤ga)

做法:
2杯清水,中火煮滾,加2塊片糖煮至完全融化后。倒1大匙黑糖拌勻,待一分鐘后,直接将热的糖水倒入糯米粉和澄麵 (過篩)。拌匀至无颗粒状,静置数分钟后;即为幼幼滑滑的糯米煳。(新手請〝待涼〞后拌入)

其实,用热的糖水倒拌匀直接倒入糯米粉和澄麵的作法比较古老,做起来的年糕也会比较Q。但是要有熟練的技術,热拌能夠保留有糯米的软滑与米香,但没有粘牙的糯性,口感软滑中略带韧性。

黑糖或者泰国椰糖的香浓丝丝渗出,淡淡芳郁。软硬适中,宜蒸宜煎。石纸糕盤內掃上菜油,用大火隔水蒸約1个鐘头。熟透後,用筷子插進去,看熟了没。總之,蒸夠1个鐘就不怕不熟啊。放涼後,置入雪柜。可存放1-2个月喔!一样好吃。

煎雞蛋年糕的做法:
1) 用平底鑊,加少許油。年糕切片,一粒雞蛋;打散全蛋,事先將切片的年糕沾滿蛋汁,用中火兩面煎至金黃色,及至軟身。趁熱供食。

溫馨小提示:
以前的年代 我婆婆 糯米是自己磨 用木柴打火 慢火去煮十多個小時 我在影片也注明了 這是我自己多次的实驗 做出最簡易的自己食譜 也是最好吃的 十年前到如今 做過各式各樣的年糕 自己 用热的糖水倒拌匀 直接倒入糯米粉和澄麵 這樣才能夠蒸出古早的味道 有米香 糖也很重要 喜歡椰香味 就用椰糖代替片糖 喜歡蔗糖的香味 就用片糖 然后一大匙黑糖 我的親朋戚友照著以上的影片來做 都贊不絕口的!新手們就讓糖水待涼倒入粉里 就不會第一次做就失敗了。

应该要视情况调整水量,水越多做出来的年糕就会越稀软。《以上的比例是最好的》高达80度以上沸騰的糖水拌入粉中會形成熟透的顆粒。別開大火煮糖水,小火或中火,煮滚后,待多几分鐘,直接倒入隔去小顆粒。

食谱原作者: JosephineRecipes.Co.Uk