Savoury Pork Burgers 乳香煎肉饼

Savoury Pork Burgers
乳香煎肉饼

Photo by：http://blog.xuite.net/tccoco/hkblog/151186459-大澳水鄉煎肉餅+-+附食譜+及+做法

Recipe:
300g Minced Pork
2 Tablespoon Water Chestnut, Chopped
2 Tablespoon Carrot, Chopped
2 Tablespoon Fermented Bean Curd Paste

Method:
1. Combine all ingredients in a mixing bowl and mix well. Divide into a few portions and shape into burgers.
2. Heat up 3 tablespoon oil, put in burgers and pan-fry at medium heat until golden brown. Turn burgers over and continue to fry until cooked.

乳香煎肉饼

食谱： 

300克肉粹 

2汤匙栗子，切碎 

2汤匙萝卜，切碎 

2汤匙乳泥浆 

方法： 

1. 将所有成分在混合碗中拌匀。分成几部分，并塑造成汉堡包。 

2. 把3汤匙油弄热，放入汉堡，煎炸至金黄色。汉堡转过去，继续翻炒至熟。

Steamed Minced Pork with Salted Fish Paste 咸鱼酱蒸肉饼

Steamed Minced Pork with Salted Fish Paste
咸鱼酱蒸肉饼 

Photo by：http://www.meichubang.com/web/201505/82853.html

Recipe:
300g Minced Pork
2 Tablespoon Shredded Ginger
2 Tablespoon Fragrant Salted Fish Paste
1 Tablespoon Spring Onion, Chopped

Seasoning:
1 Teaspoon Light Soya Sauce
Dash of Sesame Oil and Pepper
1 Teaspoon Corn Flour
2 Tablespoon Water

Method:
1. Combine minced pork, seasoning and mix well. Arrange onto a steaming plate.
2. Sprinkle shredded ginger on top of minced pork and spread over salted fish paste. Steam at high heat for 15 minutes or until cooked. Lastly sprinkle chopped onion on top.

咸鱼酱蒸肉饼 

食谱： 

300克肉粹 

2汤匙姜切丝 

2汤匙咸鱼酱 

1汤匙葱花 

调料： 

1茶匙生抽 

麻油，胡椒粉几许 

1茶匙玉米粉 

2汤匙水 

方法： 

1.结合剁碎的猪肉，调味料拌匀。安排到蒸板。 

2.将生姜和咸鱼酱放在肉饼上。大概蒸15至20分钟直到熟。最后洒上在上面的洋葱。

Stir Fried Chicken Breast 酱爆鸡丁

Stir Fried Chicken Breast
酱爆鸡丁

Photo by：http://www.jucanw.com/jccp/8025.html

Recipe:
300g Chicken Breast, Cubed
1 Onion, Cubed
1 Green Capsicum, Cubed
2 Tablespoon Cheong Cheng Sauce

Marinade: 
1 Egg White
1 Teaspoon Salt
1 Teaspoon Light Soya Sauce
Dash of pepper
1 Tablespoon Water

Method:
1. Mix Chicken Breast with marinade and marinate for 30 minutes. Deep fry in hot oil for a short while. Dry the excess oil.
2. Heat up 1 tablespoon oil, saute Cheong Cheng Sauce until fragrant. Add in onion, capsicum and stir fry until aromatic. Add in chicken cubes and stir fry at high heat until well mixed.

酱爆鸡丁

食谱：

300克鸡胸肉, 切方块 

洋葱1个， 切方块 

1绿色辣椒，切方块 

2汤匙酱蒸酱 

腌料： 

1个蛋白 

1茶匙盐 

1茶匙生抽 

胡椒粉少许 

1汤匙水 

方法： 

1。将鸡胸肉用腌料腌30分钟。热油炸一会儿。擦干多余的油。 

2。用1汤匙油把将蒸酱炒香。放入葱，辣椒爆香。加入鸡丁在高温炒，直到充分混合。

Hakka Steamed Pork Belly with Yam 客家芋头扣肉

Hakka Steamed Pork Belly with Yam

Photo by：http://www.meichubang.com/web/201504/75620.html

Ingredients:
1kg Pork Belly
500g Yam

Marinade:
1 Tablespoon Light Soy Sauce
1 Teaspoon Five Spice Powder

Gravy (Mixed)
4 Tablespoon Hakka Nam Yee Red Sauce
200ml Water
5 Cups Oil for Deep Frying

Method:
1. Cut pork belly into 3-4 pieces and mix with marinade ingredients. Deep fry in hot oil until golden brown. Take up and rinse with water.
2. Use fork and prick some holes on the skin. Cut into about 1.5cm thick slices.
3. Cut yam into 1cm thick slices and deep fry in hot oil until golden brown. Take up and drain.
4. Arrange pork belly and yam onto a steaming bowl and pour over the gravy.
5. Steam pork belly and yam for 1-2 hours until tender. Serve.


客家芋头扣肉

主料：

1千克五花肉 

500克芋头 

腌料： 

1汤匙生抽 

1茶匙五香粉

肉汁（混合） 

4汤匙客家南乳红酱油 

200毫升清水 

5杯油 

方法： 

1.切五花肉成3-4件，并与腌料拌匀。放进热油中炸至金黄色。拿起来，用清水冲洗干净。 

2.用叉刺给皮有些漏洞。切成约1.5cm厚的片。 

3.把芋头切成1cm厚片，并在热油中炸至金黄色。拿起沥干。 

4.安排五花肉和芋头到一个碟上，倒上肉汁。 

5.蒸五花肉和芋头1-2小时，至软，就可享用。

Scones 烤饼

Scones

烤饼

Photo by: http://www.lauraashley.com/blog/make-and-do/mary-berry-fruity-scone-recipe/

Picture is for illustration purpose only

Recipe:

(A)

250g Plain Flour

1 Tablespoon Baking Powder

1/2 Tablespoon Milk Powder

1/8 Teaspoon Nutmeg Powder

(B)

Pinch of salt

40g Sugar

(C)

45g Butter

(D)

150ml Milk

(E)

90g Raisins

Method:

1. Sieve (A) and mix with (B) till well blended.

2. Add (C) and make it into a crumb-like consistency. Then add  (D) and make it into a dough.

3. Add (E) and mix till well incorporated.

4. Let the dough rest for 15 minutes then roll it out to 20mm thick.

5. Using a 50mm round cutter, cut out rounds and put them into a lightly greased baking tray.

6. Brush with egg wash and bake at 200c for 15-20 minutes.

***Take note do not over mix the dough which will cause it to become tough and not short.

烤饼

（A）

  250克面粉

  1汤匙发酵粉

  1/2汤匙奶粉

  1/8茶匙肉豆蔻粉

（B）

  盐少许

  40克糖

（C）

  45克黄油

（D）

  150毫升牛奶

（E）

  90克葡萄干

1.（A）和（B ）混合，直到充分混合。

2.  添加（C）成为一个屑状的一致性。然后加入（D） ，使之成面团。

3.  添加（E） ，搅拌，直到顺利成立。

4.  让面团休息15分钟，然后推到20mm厚。

5.  使用50毫米圆刀，切出轮，放到一个抹了油的烤盘。

6.  刷蛋液，烤在200℃下15-20分钟。

***记不超过混合，这将导致它变得强硬，而不是短期的面团。

Potato Bread 马铃薯面包

Potato Bread

马铃薯面包

Photo by：http://ricke-ordinarykitchen.blogspot.my/2013/09/potato-buns-potato-bread.html

                                                        For illustration purpose only

Recipe：

(A)                                                     (A)

600g Bread Flour                              600克面包粉

70g Sugar                                         70克糖

1 1/2 Teaspoon salt                          1 1/2茶匙盐

1 1/2 Tablespoon milk powder          1 1/2汤匙奶粉

4 Teaspoon instant yeast                  4茶匙即食酵母粉

(B)                                                     (B)

1 Egg                                                1个鸡蛋

270ml Cold Water                             270毫升冷水

(C)                                                    (C)

120g Mashed Potato                        120克马铃薯

60g Butter                                         60克黄油

(D)                                                     (D)

Custard                                             乳蛋

Method：

1. Mix (A) till well blended. Add (B) and knead to form a dough.

1.将（ A）充分混合。加（B）和揉以形成生面团。

2. Add (C), continue to knead to form a smooth and elastic dough.

2.添加（ C）中，继续揉以形成光滑有弹性的面团。

3. Make the dough into a ball. Put it in a bowl and cover with clear film. Put in a warm place to prove for 45 minutes.

3.将面团进了一个球。把它放在一个碗里，用透明薄膜覆盖。放在一个温暖的地方，以证明45分钟。

4. Mould dough into a ball and leave it to rest for a further 15 minutes.

4.模具面团成一个球，让它休息15分钟。

5. Divide the dough into several 30g pieces, mould them into balls and put them on a greased 23cm square baking pan, 16 pieces per pan. Makes 2 pans.

5.将面团分成若干块30克，他们塑造成球，把它们放在抹油23厘米方形烤盘， 16块每锅。用2盘。

6. Cover and leave to prove for 40 minutes, or till twice the size.

6.盖并留下来证明为40分钟，或直到两倍。

7. Brush with egg wash and pipe the custard to make a cross on top.

7.刷蛋液和挤出乳蛋，（十字架形状）。

8. Bake at 180c for 25 minutes in a low shelf in the oven. Serve.

8.烘烤在180℃下在烘箱25分钟。

***Please take note this dough is a bit sticky, so put some flour on your hands before you start to make it into balls.

***请注意这个面团有点粘，所以放一些面粉在你的手中，你开始把它揉到球形。

Green Pea Soup 绿豆汤

Green Pea Soup
绿豆汤

Photo by：http://www.knorr.co.uk/recipes/detail/8525/1/creamy-pea-soup

For illustration purpose only.

This is a light creamy soup that has everything going for it. A tempting colour, velvety-smooth texture and a wonderful fresh flavour. Pea and bacon are a popular combination. I like to use bacon, but lightly smoked.
这是一个清淡奶油汤。鲜艳的颜色，光滑的质感和美妙的新鲜风味。绿豆和腊肉是一种流行的组合。我喜欢用腊肉，但轻轻熏。

Serves 4 as a starter
提供给4个人的前菜

Recipe：
100g light smoked bacon                                       100克轻烟熏腊肉
2 shallots, sliced                                                     2个青葱，切片
2 tablespoons olive oil                                           2汤匙橄榄油
400g fresh peas                                                      400克新鲜豌豆
2 tablespoons dry white wine                                2汤匙白葡萄酒
1 litre chicken stock or vegetable stock                1升鸡汤或蔬菜汤
100ml double cream, plus a little extra to serve   100毫升淡奶油，上菜时再加上一些
Sea salt and ground black pepper to season.         海盐和黑胡椒调味。

Method：
1. Chopped bacons. Place the chopped bacons in a saucepan with the shallots and olive oil. Heat until sizzling, then low heat for about 5 minutes.
1。切碎腊肉。将切碎的腊肉与青葱和橄榄油放入锅里。大火的炒，然后低温约5分钟。

2. Add the peas and cook for a further 2-3 minutes. Pour in the wine and cook until it has evaporated.
2。添加豌豆，再煮2-3分钟。倒入酒，煮直到它蒸发。

3. Stir in the stock or vegetable stock and 250ml water, and bring to boil. Season, and simmer for 15 minutes. Put in the food processor or blender until smooth, then pass through a fine sieve into a bowl, rubbing with the back of a ladle. Leave it to cool。
3.拌入鸡汤或蔬菜汤和250毫升的水，煮沸。调味，小火煮15分钟。然后放入食品加工机或搅拌机，直到滑面，然后通过一个细筛倒入碗中，用勺背面摩擦。让它冷却。

4. When the soup is well chilled, check the seasoning and whisk in the cream. Season again. Serve in bowls with a little extra cream trickled on top.
4。当汤冷了，检查调味和加入奶油。再次调味。上菜时在上面倒一点额外的奶油。