海边

魚夫出海捕蝦

 

蝦米季節

海边到處可以看到賣蝦米一公斤3元

蝦酱

我請教了馬来同事如何做蝦酱（Cencaluk)

我用了3公斤的蝦米洗干净，3小碗（喝湯的小碗）糖，1小碗（喝湯的小碗）盐。把所有材料mix all，

把它保全在干净的罐里4到5天。

5天後就可以加 Lime juice，Chili，and Onion。就可享用了

蒸三层肉

三层肉切溥片，薑切丝少許蝦酱（Cencaluk)酱，蒸至熟。

第一次常试，好吃。

蒜香脆蝦 Cripy Garlic Prawns

Ingredients:

500g big prawns, trimmed, washed and drained
3 tbsp corn flour
4 cup oil for deep-frying
4 tbsp chopped garlic
3/4 tsp salt
1/2 tsp pepper
2 tbsp Chinese cooking wine/ shaoxing wine
1 red chilly, diced
1 stalk spring onion, diced.


Method;

1. Slit the back of prawns and sprinkle corn flour over prawns just before deep-frying.
2. Heat up oil, add garlic and deep-fry with medium heat till crispy and lightly brown, Dish and frain.
3. Heat up oil till very hot, add prawns and deep-fry till crispy. dish and drain.
4. Pour away oil, put the crispy prawns and garlic back into the wok. sprinkle salt, pepper and stir well. 
    Add wine and stir well.
5. Finally sprinkle red chilly spring onion and toss well to mix.
6. Dish onto a serving platter and serve hot.

recipe from Yum Yum No.64.       

Chilled Vanilla Ice Cream Layered Cake

 

Ingredients:

1. 500g Cream Cheese
2. 125g Butter
3. 50g - 80g Condense Milk
4. 200g Whipping Cream
5 200g Vanilla Ice cream powder
6. 1/2 bottle milk flovour
7. 10g Gelatine powder
8. 2tbsp melted in hot water

9. 2 pkts Salt cheese biscuit

Method:

1. Beat 1 & 2 till smooth, add in 3, 4, 5, & 6, then add in B, mix well.
2. Arrange biscuit in 8" loose cake tin, layer cream cheese mixture, layer by layer till finish.
3. Keep chilled overnight& serve.

Recipe from Home Bake Bakery ingredients house.

Passion Fruit Juice

Ingredient :

Passion fruit, some honey, cold water

1.cut each in half and scoop out the flesh into a blender

2. add cold water and honey run the blender for a minute.

3. pour the mixture into a jug through a sieve to catch the seeds.

4. refrigerate and serve chilled.

炸蟹柳

材料：

蟹柳  1包

做法：

1. 蟹柳退冰后，撕开成条状。
2.热油锅后转中小火，抓一把蟹柳条放入热油内，用筷子拨开，颜色才会均匀。
3.慢慢炸至浅浅的金黄色，即可捞起沥干油 

4.待凉即可装罐。

Chocolate Almond Cookies

Ingredients

A. 

260g Butter

185g Icing Sugar

B.

1 egg

1/2 tsp Coffee paste

1 tsp Chocolate paste

C.

400g Flour

1 tbsp Milk powder

1/2 tsp baking powder

15g cocoa powder

 

D

150g Flaked almonds.

Method:

1. Cream A till well blended. Then add in B and cream till smooth.

2. Add in sieved C then D and mix till well blended.

3. Press the paste into a 8 inch square mould lined with greaseproof paper. 

    Refrigerate overnight or till firm.

4. Take the dough out of the fridge. Cut it into 40mm bar. Then cut it into thin slices about 5mm thick.

5. Place the cut dough into the greased tray and bake at 170 deg for 20 - 25 minutes.

 

Recipe from Alex Goh Baking Class

Grilled Meat Squares 肉干

Ingredient:

600g Shoulder meat (pork)
140g caster sugar
1 tbsp soy sauce
2 tbsps fish sauce
2 tbsps fen chew (from Hai-O shops)
1/2 tsp MSG
1/2 tsp cinnaman powder
1/2 tsp licorine powder or kan chah fun
1/4 tsp meat ferderizer or 3V instant meat ferderizer from papaya enzymes
2 tbsps cooking oil
1/4 tsp ngar siew or Glauber's salt (From chinese medicine shop) 我没放。
1 tbsp water
Dash of red colouring可以改为紅麴  。

Method:

1.Rinse meat, pat dry, Grind meat and add in marinade. blend well until it hasachieved a sticky 
   texture. keep it marinated for one hour or more.
2.Grease a tray sized 15" x 15" with oil. Spread meat of no (1) on top.
3.Cut no (2) into squares. grill over charcoal ambers till cooked (can be grilled in an oven or 
   panfriend in wok)

Note: 

1. Ngar siew can be bought from Chinese medicine shops. you can omit using this but it helps to 
    prevent files from surrounding the meat during the sunning process. Pound and sieve ngar siew 
    before use or dissoive it in hot water.
2. Chinese wine know as fen chiew is used in the making of Grilled meat squares.


Recipe from Traditional koh kuih, lap mei and cookies.