Braised Duck with Chestnut花椒栗子鸭
Braised Duck with Chestnut花椒栗子鸭
Ingredient
材料
Duck 1(2Kg)
鸭
Chestnut 50gs
栗子
Marinade / Seasoning
腌料
Five spice powder 2 Tbsp
五香粉
Black soya sauce 2 Tbsp
黑酱油
Sugar 2 Tbsp
糖
Salt 1 Tbsp
盐
Pepper bit
胡椒粉
Cooking Ingredient
煮料
Cloves 1 Tbsp
花椒
Cinnamon 3 Inches
桂皮
Star Amise 5 Pcs
八角
Garlic 8 Pcs
蒜米
Dry Chili 2 Pcs
辣椒干
Galangal 5 Slices
南姜片
Young ginger 5 Slices
嫩姜片
Method
方法
1. Soak chestnut in water overnight. Use a bit of seasoning and water. Cook and sauté.
先将栗子用水隔夜，再用少量的腌料和清水煮熟透，再炒香待用。
2. Marinate whole duck with seasoning for an hour till fragrant.
用腌料抹遍鸭内全身，腌一小时至入味。
3. Stuff in sautéed chestnut inside the duck abdomen. Cover the duck with cooking ingredient. Slimmer for an hour till cooked.
将炒香的栗子塞入腌妥的鸭肚子，加入煮料和清水(水要过鸭身)焖1小时至鸭熟透。
4。 Slice duck behind the plate, the chestnuts on the duck on the left over juice Serve stew topped with a braised duck with chestnut。
将鸭切片排在碟子上，栗子放在鸭肉上淋上焖剩的汁即成一道栗子卤鸭。
Nestum Biscuits麦片饼
Nestum Biscuit
麦片饼
Ingredient (A)
材料(A)
Butter 200g
牛油
Icing sugar 100g
糖粉
Egg 1 no
蛋
Ingredient (B)
材料(B)
Flour 200g
面粉
Salt ¼ tsp
盐
Baking powder 2 tsp
发粉
Corn flour 50g
暑粉
Ingredient (C)
材料(C)
Nestum 150g
麦片
Method
方法
1. Beat butter, icing sugar , egg and golden syrup until fluffy.
将牛油， 糖粉打至发，加入蛋。
2. Add in other ingredients and mix well.
再加入其它用料拌均。
3. Shape into small balls and bake for 15 minutes at 180 degrees.
做成小球，放入烘盘内用180度烘15分钟。
Butter Cake 牛油蛋糕
Butter Cake
牛油蛋糕
Ingredient
材料
Margarine 350g
玛琪琳
Butter essence ½ tsp
牛油香精
Low protein flour 300g
低筠粉
Baking powder 1 tsp
发粉
Whole egg 6 nos
全蛋
Castor sugar 200g
幼糖
SP Oil 15g
SP 油
Method
方法
1. Beat margarine and low protein flour together till soft.
将玛琪琳和粉打起待用。
2. Beat whole egg, Castor sugar and SP oil till fluffy.
再把蛋，幼糖和SP油打起。
3. Blend and mix (1) and (2) evenly.
最后将1和2料混合均匀。
4. Pour in 10 inches tray and bake till baked.
倒入10寸盘，烘到熟为止。
Vietnamese Curry Chicken 越南咖喱鸡
Vietnamese Curry Chicken
越南咖哩鸡
Ingredients A
材料
Chicken thighs 1 kg
鸡腿肉
Yam 800g
芋头
Coconut milk 400ml
椰浆
Marinade
腌料
Red chili 3 Tbsp
红辣椒
Curry powder 3 Tbsp
咖哩粉
Ginger flower 1 Tbsp
姜花
Lemongrass 1 Tbsp
香茅粹
Ingredients B
Red chili 3
红辣椒
Onion 2
大葱
Lemongrass 3
香茅粹
Chopped garlic 10
蒜茸
Chili boh 5 Tbsp
辣椒茸
Seasoning
调味料
Salt 2 tsp
盐
Sugar 2 Tbsp
糖
Ground black pepper 1 Tbsp
黑胡椒粉
Method
方法
1. Mix chicken with all ingredients and season for an hour.
鸡肉切块加入腌料腌1小时。
2. Deep-fry yam into oil till brown. Dish and drain.
芋头炸至金黄色滤干备用。
3. Heat up 1 Tbsp oil and sauté B until fragrant. Add in chicken, seasoning and stir-fry at high heat until aromatic. Pour in coconut milk and cook.
起锅热油爆香材料(B)在加入鸡肉和调味 料炒香倒入椰浆煮至鸡肉要熟。 后才加入芋头再煮熟便可上桌。
Thai Creamy Taufu 泰式奶香豆腐
Thai Creamy Taufu
泰式奶香豆腐
A. Ingredient
材料
Soft bean curd 3 Pcs
水豆腐
Fish meat (Gelatin) 300 g
鱼胶
Salted fish 1 Pcs
左口鱼
Water chestnut 5 Pcs
马蹄
Carrot ½ Pcs
红萝卜
Spring onion Bit
青葱
B. Seasoning
调味料
Pepper 1 Tsp
胡椒粉
Salt 1 Tsp
盐
Sesame oil 1 Tsp
麻油
Corn oil 3 Tbsp
玉米油
Tapioca flour 2 Tbsp
薯粉
C. Fried materials
炸料
Corn flour Bit
玉米粉
Method
方法
1. Blend all ingredients and seasoning. Mix evenly.
将A料全部材料和料混合和材料混均匀。
2. Mash soft bean curd, pour into tray. Use medium heat to steam till cooked. Remove leave to cool and cut into pieces. Dip with egg and coat with flour. Fry till golden colour.
将豆腐倒入盘里，然后放入蒸格以中火蒸至熟待冷切块沾上鸡蛋液后沾上干粉炸至金黄色便可上碟。
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