今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles

✨✨✨✨✨✨✨✨✨✨✨

龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3

20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

重温影片：
https://youtu.be/ib0I-ik0G9Y

奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)

餡料：(隨意放或不放）
📌 榛子醬 (隨意加入與否)

做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻

2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否

3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)

4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用

Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz

Filling ingredient:
Hazelnut spread

Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler

Toppings ingredient:
Rainbow sprinkles

Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.

2. Transfer to a plate and roll into balls with or without hazelnut spread filling.

3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.

4. Cool to set for 15 minutes in the refrigerator. Serve.

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薑蔥蠔油炒牛柳

配料：
牛柳 大約一磅，切片
生薑 一大段，切絲
蔥 2棵（切段、分開白色及綠色2份）

醃料：
油 1湯匙
糖 2茶匙
生抽 少許（因為稍後會加入蠔油）
粟粉 2湯匙

調味料：
蠔油 1湯匙（用少許紹興酒拌勻)
紹興酒 1湯匙

做法：

1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。

2. 加入糖，生抽， 粟粉，攪拌均勻。

3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。

4. 加入白色部分蔥段，爆香。

5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。

6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。

7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。

Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)

Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch

Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp

Garnish
Green onion - (green parts only)

Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.

2. Add in sugar, light soya sauce, corn starch, and mix well.

3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.

4. Add in green onion (green parts only).

5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.

6. Drizzle in Shaoxing wine around the edge of the wok.

7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.

8. Transfer to serving plate and garnish with green onion. Serve.

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有味飯

材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 （每一杯米一湯匙）
📌 麻油1湯匙

做法
1. 洗米，米放入電飯煲內膽。
2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。
3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。
4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。
5. 飯熟後取出，用筷子撈勻，即成。

Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)

Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice

Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.

2. Put the rice inner pot in the rice cooker and set to rice cook mode.

3. Mix well before serving.

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羊腩煲

材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量

醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙

腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲

做法
1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。
2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。
3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。
4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。
5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。
6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。
7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。

備註：
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 – 30分鐘。再繼續餘下步驟。

Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot

Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)

Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional

Seasoning to be added before serving:
Oyster sauce

Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded

Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.

2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.

3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.

4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.

5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.

6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.

7. Add more oil and stir fry until fragrant.

8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.

9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.

10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.

11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.

12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.

13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.

14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.

15. Turn on HIGH heat.

16. Remove the sugar canes from the clay pot.

17. Add in rehydrated dried bean curd, oyster sauce, and mix well.

18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.

＃肥媽食譜
＃mariarecipes

Check out this amazing recipe! Homemade vegetable lo mein, a Chinese takeout favorite, ticks all the boxes for a go-to weeknight dinner. It’s simple, versatile, flavorful, and fast, coming together in all of 20 minutes on the stovetop.

#孕期的減醣菜單
#妊辰糖尿飲食記錄

🐟香煎鮭魚&菠菜青蘋果沙拉
鮭魚準備起來簡單又快速，孕婦一個禮拜吃一次魚補充DHA，幫助胎兒腦部發育，小孩才會聰明唷！
☠️大型鮪魚、鯊魚、旗魚因為含有較高金屬，孕婦不能吃喔！

🍰黑森林蛋糕，蛋糕體是用 #巧克力蒸蛋糕 那個食譜唷！

食譜傳送門：https://www.sophiesketochoice.com/keto-stovetop-chocolate-cake/

櫻桃偏甜，所以只能吃幾顆

這週研發新食譜：水果磅蛋糕，蛋糕體很濕潤，配著酸甜櫻桃李和藍莓，很滿意😉

Fried carrots with eggs./Easy Carrots Recipe
[英語吹き替え版/Dubbed in English.]
⁡
✅日本語版はこちら(Original ver.↓)
⁡https://youtu.be/v-ZzE515Dn8
⁡
✼••┈┈┈┈••✼••┈┈┈┈••✼
⁡
Hello, this is Misuzu.
Today, I will introduce you a colorful side dish made from carrots and eggs.
It's easy to make and the sweetness of carrots and the mildness of eggs are delicious.
⁡

☆Here is my recipe blog.
⁡ https://www.misublog.com/entry/ninjin_egg
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✼••┈┈┈┈••✼••┈┈┈┈••✼
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【Related videos.】
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Spanish Paprika & Garlic Carrots | Zanahorias al Ajo y Pimenton Recipe
https://youtu.be/V6yOm8u7Z08
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How to Cook Vichy Carrots | French Carrot Vichy
https://youtu.be/d50dAA3Jw94
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Easy Glazed Carrots Recipe | Stovetop Glazed Carrots | Episode 118
https://youtu.be/P5K5iZRd3M4
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𖧷Nutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.
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#carrots #EasyCarrotsRecipe #Egg

全雞用烤的還是炸的好？►► https://smarturl.it/msxxfz
除了水煮披薩以外，還有其他方法可以製作披薩嗎？ 顯然還有烤箱烤披薩，鑄鐵鍋煎披薩和微波披薩。 Amiel Stanek在這裡向我們展示了幾乎所有製作披薩的方法。 我們打賭鬆餅機可能是一種盡量避免的方法。
#披薩 #創意料理​ #療癒廚房
00:00​ Intro
01:42​ Baked Pizza 烘烤披薩
02:30​ Pre-Heated Sheet Pan Pizza 預熱烤盤披薩
03:13​ Twice Baked Pizza 烤兩次披薩
04:00​ Pizza Stone Pizza 披薩板烤披薩
04:38​ Ceramic Tile Pizza 瓷磚烤披薩
05:21​ Baking Steel Pizza 鋼板烤披薩
06:09​ Crisper Pan Pizza 不沾烤盤烤披薩
06:52​ Frozen Pizza 冷凍披薩
07:40​ Rack Baked Pizza 烤架烤披薩
08:24​ Oven Floor Pizza 爐底烤披薩
09:02​ Grilled Pizza 火烤披薩
09:42​ Baking Steel Grilled Pizza 烤盤火烤披薩
10:24​ Flip Grilled Pizza 翻面火烤披薩
11:10​ Kettle Grilled Pizza 炭烤爐烤披薩
11:57​ Ooni Oven Pizza 行動窯烤爐披薩
12:40​ Grandma Style Pizza 奶奶風烤披薩
13:58​ Deep Dish 深盤披薩
15:13​ Teenage Mutant Ninja Turtles Pizza Oven Pizza 忍者龜披薩
15:53​ Waffle Iron Pizza 鬆餅機烤披薩
16:55​ Pizzazz Plus Pizza 旋轉式烤披薩
17:44​ Breville Oven Pizza Breville烤箱烤披薩
18:31​ Stovetop to Oven Pizza 先煎後烤披薩
19:32​ Stovetop Pizza 平底鍋烤披薩
20:33​ Boiled Pizza 水煮披薩
21:30​ Deep Fried Pizza 油炸披薩
22:20​ Steamed Pizza 蒸披薩
23:08​ Stovetop Oven Pizza 鍋烤披薩
23:59​ Pizza Stone Firepit Pizza 陶瓷板火烤披薩
24:36​ Wood Grilled Pizza 炭烤披薩
25:17​ Camping Pot Pizza 露營鍋具烤披薩
25:55​ Easy Bake Oven Pizza 兒童玩具烤箱披薩
26:37​ Microwaved Pizza 微波爐披薩
27:23​ Pizza Cone Pizza 甜筒披薩
28:19​ Dehydrated Pizza 脫水披薩


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Fish soup is one of our most-sought after lunch choices because it's healthy and super duper yummy. For those of you who haven't tried fish soup before, you gotta try it. It's really not as fishy as it sounds. In Singapore, fish soup is one of the most common dishes you can get at our hawker centres or coffeeshop. Instead of deep-fried fish or just normal fish slices, Roland pan-fried the fish first so that the soup will become even more milky looking without the need to add any milk.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

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------------------

Singapore Hawker Style Fish Soup 鲜味鱼汤Ingredients:
Serves 4 pax
-------
500g chicken feet (blanch first)
2 tablespoons white peppercorn (dry roasted and coarsely crushed)
2L water
50g dried anchovies
800g white snapper (or any white fish e.g. sea bass)
30g young ginger (sliced thinly)
1 stalk of spring onion (use the stem part only)
280g long cabbage
100g Shimeiji mushrooms
1 slab silken tofu
2 tomatoes
1 teaspoon sugar
2 teaspoons salt
1 tablespoon Chinese cooking oil (Shaoxing Huatiao wine)

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
White peppercorns https://amzn.to/3bMaqhR
Dried anchovies https://amzn.to/2NXcWJS
Chinese cooking wine https://amzn.to/368grn5

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Wok https://amzn.to/37Ev9Tt (For US residents)
Wok https://heyhommies.com/shop/cookware/stovetop/la-gourmet-galactic-32cm-wok/ (for Singapore residents)

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Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
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If you like this recipe, you might like these too:

Super Easy Szechuan Fish Soup w/ Pickled Mustard 酸菜鱼 Chinese Hot & Sour Fish Soup Recipe
https://youtu.be/Ri6YAwK2U7Y

Chinese Recipe: Seafood Soup or Fish Soup - Singapore style
https://youtu.be/Qyj0_l58U1I

Secret Recipe Revealed! Singapore Teochew Fish Porridge 新加坡潮州鱼粥 Chinese Fish Porridge Recipe
https://youtu.be/vIQEKLymCPs

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