Steam Egg Dessert - 燉蛋

肥媽廚房 

1份蛋2份糖水

首先；將冰糖加水煲滾，糖份量自己調較，按自己鍾意的份量。

我用咗4隻蛋量出嚟200ml 加埋400ml 糖水攪勻

之後過篩，倒落碗到，

之前用保鮮紙包住，再篤啲洞梳氣，大火蒸3分鐘，熄火再焗8分鐘，完成

The Big Lasagna

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)

INGREDIENTS

FOR THE RICOTTA FILLING:

4 tablespoons extra-virgin olive oil (if using fresh spinach)

1 pound fresh mature spinach, washed and ends trimmed, 1 pound baby spinach, or 1 1/2 cups frozen spinach, thawed

 Fine sea salt

2 pounds whole-milk or part-skim ricotta (about 4 cups)

6 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (2 cups)

3 ounces freshly grated Parmesan, Asiago or Grana Padano (1 heaping cup)

20 large fresh basil leaves (from 1 bunch), finely chopped (about 3/4 cup), 2 tablespoons finely chopped fresh Italian parsley or chives, 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning

FOR THE BÉCHAMEL:

½ cup unsalted butter (1 stick)

½ cup all-purpose flour

4 cups whole milk

 Fine sea salt

 Freshly ground black pepper

 Ground nutmeg (optional)

FOR THE ASSEMBLED LASAGNA:

4 ½ cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce (preferably without added sugar)

 Fine sea salt

1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)

1 ½ ounces grated Parmesan, Asiago or Grana Padano (1/2 cup)

3 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)

PREPARATION

Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.

While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.

Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)

Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform — the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.

Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You’ll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)

Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.

If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.

Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.

Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water’s surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.

Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.

Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They’ll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.

Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.

Spread about 1/3 of the tomato sauce over next layer and cover with pasta.

Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.

Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)

For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.

After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.

Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

Umami Garlic Noodles With Mustard Greens - Andrea Nguyen

 INGREDIENTS

4 large garlic cloves, finely grated or minced

 Kosher salt, as needed

10 ounces dried Chinese wheat noodles or Japanese ramen

1 tablespoon oyster sauce

2 teaspoons fish sauce

1 teaspoon cornstarch

½ teaspoon monosodium glutamate (MSG), or use 1/2 teaspoon chicken stock base or 2 tablespoons nutritional yeast

½ teaspoon granulated sugar

5 tablespoons salted, European-style (cultured) butter

10 ounces sliced shiitake or cremini mushrooms

1 large bunch mustard greens, stems and leaves, cut into 1 1/2-inch pieces

 Freshly ground black pepper

1 tablespoon minced shallot

 Chopped cilantro, for serving

In a small bowl, cover garlic with 1 tablespoon water. Set aside.

Bring a large pot of heavily salted water to a boil. Cook noodles 2 minutes less than package directions for very al dente. Reserve 3/4 cup noodle water, then drain noodles in a colander, rinse with cool water and set aside.

In a small bowl, whisk together oyster sauce, fish sauce, cornstarch, MSG, sugar and reserved cooking water. Set aside.

In a 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Stir in mushrooms and cook until well browned, about 5 minutes. Stir in mustard greens and continue to cook, stirring frequently, until bright green and just tender, another 2 minutes. Turn off the heat, transfer to a bowl, and season with salt and pepper to taste.

Return skillet to stove (with heat still off) and add remaining 2 tablespoons butter, shallot and garlic-water mixture (do not drain). As butter melts and sizzles, turn heat back on, to medium-low. Cook, stirring frequently, until garlic is fragrant and some pieces are golden, 3 to 5 minutes.

Stir in cooking liquid mixture and raise heat to medium; bring sauce to a bubble. Using tongs, toss in noodles just until coated in sauce, then turn off heat. If noodles look too thick or taste too salty, add a splash of water. Stir in mushrooms and mustard greens. Let it sit for 1 minute, then serve topped with cilantro.

Chinese pickled cucumber

 好易㗎！先將青瓜切粒，生抽鎮江醋2對1加小許黃沙糖撈咗D青瓜放4小時入味，將一件包仔豆付切粒炸脆，再將豆付粒和青瓜粒撈埋即可即食啦！仲可以加辣油麻辣油之類㗎。至於蒜蓉可有可無，主要睇你嘅要求，有時太多配料就有D亂。

我愛麻辣醬汁 : 煮熱花椒油熄火，片刻加入紅辣椒，蒜頭，放涼，再加生抽，醋，糖，麻油，芫茜，味道自己調，可拌青瓜，雲耳，隔日食夠入味

BEEF BOURGUIGNON - Disney

 BEEF BOURGUIGNON 

Taste of EPCOT International Festival of the Holidays 

Serves 6 

1 tablespoon butter 

6 ounces smoked bacon, diced 

3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat 

Salt and pepper, to taste 

4 cloves garlic, minced 

1 large white onion, diced 

1 large carrot, peeled and cut into 1/2-inch slices 

1 pound crimini mushrooms, quartered 

1 tablespoon fresh chopped rosemary 

1 tablespoon fresh chopped thyme 

2 tablespoons tomato paste 

2 tablespoons flour 

3 cups red wine (Merlot, Pinot Noir, or Chianti) 

2 cups beef broth 

1/2 cup sherry vinegar 

12 small fresh or frozen pearl onions, peeled 

2 tablespoons fresh chopped parsley, divided 

CRUSHED RED SKINNED POTATOES 

1 tablespoon salt, plus more, to taste 

3 pounds red-skinned potatoes, washed 

1/2 cup sour cream 

1/2 cup unsalted butter, softened 

2 tablespoons sherry vinegar 

White pepper, to taste 

FOR BEEF BOURGUIGNON: 

Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp. Remove bacon with a slotted spoon and set aside.  

Pat beef dry and season generously with salt and pepper. Sear in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned. Remove from pan with slotted spoon and set aside.  

Add garlic, onion, carrots, and mushrooms and sauté 6 minutes, until vegetables begin to soften. Stir in rosemary and thyme.  

Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.  

Return beef and bacon to pan. Add flour and stir constantly for 5 minutes. Add wine, beef broth, and vinegar and stir to deglaze pot. Add pearl onions and bring to a boil over high heat. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.  Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.  

Keep warm until ready to serve.  

FOR RED SKINNED CRUSHED POTATOES: 

Bring a large stockpot of water to a boil. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft. Drain potatoes.  

Return potatoes to pot and mash with a hand masher or electric mixer until just broken. Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.  

Season with additional salt and white pepper, to taste.  

TO SERVE: 

Divide potatoes among 6 bowls. Ladle beef bourguignon on top of potatoes and garnish with remaining chopped parsley.  

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.  

Pan Pizza - Kenji

Recipe from UseRealButter.com

from Kenji’s Serious Eats Foolproof Pan Pizza

400g (14 oz. or 2 1/2 cups) bread flour, all-purpose flour works, too

10g (2 tsps) kosher salt, plus more for sprinkling

4g (1 tsp) instant yeast

275g (9.5 oz. or 1 cup + 3 tbsps) water

8g (~2 tsps) extra virgin olive oil, plus more to coat the pans

1 1/2 cups pizza sauce

12 oz. full fat hard mozzarella cheese, shredded

toppings of your choice

2 oz. Parmesan cheese, grated

Place the flour, salt, yeast, water, and olive oil in a large mixing bowl. Stir (or use the paddle attachment of a stand mixer) the ingredients together until well-mixed and no pockets of dry flour remain. Cover with plastic wrap and rest at room temperature (no hotter than 75°F) for 8-24 hours (I prefer the 24-hour option).

Remove the plastic from the bowl and sprinkle some flour on top. Generously flour your work surface. Turn the dough out onto the work surface (I use a soft pastry scraper to get it all out of the bowl) and divide the dough into two pieces*. Pour 2-3 teaspoons of olive oil in the center of each pan (I pour a little less to avoid major oil splatters in the oven). Shape each piece of dough into a ball. I do this by flouring my hands and holding the dough in my left hand while lightly smoothing the dough from the top, contouring down the side, to the base, and repeating this motion around the entire piece until it is tidy and spherical. Set a ball of dough in each pan, turning to the coat the dough in oil and moving it around to oil the bottom of the pan. Slightly flatten the dough. Cover the pans with plastic and let rise for 2 hours at room temperature.

Preheat the oven to 550°F. With the tips of your fingers, flatten and spread the dough to the edges of the pan until the entire bottom is lined with dough. You can gently lift the edges up to burp any air pockets, repeating for the entire perimeter of the pan. Spread sauce on top of the dough, then distribute the cheese over the sauce. Sprinkle with salt and any desired toppings. Kenji drizzles olive oil over the top, but I don’t do that anymore because it makes a mess in my oven. Bake 12-15 minutes (I go 16 minutes) until the cheese is bubbly and starts to turn golden. Remove from oven and sprinkle the Parmesan on top. If the bottom is not golden (mine never is), place each pan on a stove burner set to medium flame (I use high) for 1-3 minutes until the bottom is crisp, but not burned. Remove from pan, slice, and serve hot. Makes 2 10-inch pizzas.

* If you have two 10-inch cast iron skillets, you can divvy the dough equally. If, like me, you have a 12-inch skillet and a 10-inch skillet, then we need to talk. First off, cast iron skillets are beveled at the edges and flare out as you go up from the base of the pan. Cast iron skillet sizes are based on the diameter of the top (the widest part) of the pan. My 12-inch skillet has a 10-inch base diameter and my 10-inch skillet has an 8-inch base diameter. I divide my dough according to the ratio of the surface area of each pan to the surface area of both pans.

The surface area of each pan is: pi x radius2, where the radius is half of the diameter of the pan. The radius of the smaller pan is 4 inches and the radius of the larger pan is 5 inches. The surface area of the smaller pan is pi x 42 and the surface area of the larger pan is pi x 52. Adding them together you get a total surface area of pi x (42 + 52) or pi x (16 + 25) or 41pi. To figure out the percentage of dough to place in the smaller pan, divide the surface area of the smaller pan by the total surface area: 16pi/41pi or 16/41 or approximately 40%. I weigh my dough in grams, multiply by 0.4 and that’s the amount of dough that goes in the smaller pan. The rest goes in the larger pan.

Chez Pim Thai fried chicken

 Here's Pim's recipe, straight from her blog. 

Thai fried chicken, or, the crispiest fried chicken ever

8-10 pieces of chicken, drumsticks or thighs, or both (a little over 2lbs or 1kg)

4-6 cloves of garlic, peeled

about 1 tbsp of chopped cilantro roots (or just the bottom part of the stalks)

about 1/2 tbsp ground black pepper

1 tsp kosher or (large-grained) sea salt (If all you have is fine salt, skip it.)

3tbsp oyster sauce

1/4 cup fish sauce

Enough canola oil or other high-temp oil to fill about 2-inch from the bottom of your cast iron pan (or a deep frying pan) 

In a mortar or a small food processor, pound or chop the garlic, cilantro roots, kosher salt into a rough paste.  Transfer the paste into a large bowl, add the oyster sauce and fish sauce and stir to mix well.  

Rinse and dry the chicken pieces thoroughly, then place them into the bowl.  With your hands, toss and rub the chicken pieces all over with the marinate mixture.  Cover the bowl with plastic and let marinade in the fridge for at least 3 hours.

When you are ready to cook the chicken, place your pan over medium-low heat, fill it with enough oil (I used Canola) to cover about 2inches from the bottom of the pan, or about half way up the side.  Let the oil come up to frying temperature, about 360F or 180C.  Meanwhile, put about 2 cups of rice flour into a large plate (a pyrex pie plate works very well for this.)  When the oil is ready, take the chicken pieces, one at a time, drop it into the flour plate and coat well with the rice flour.  Shake each piece once or twice to remove excess flour and place them, gently, into the hot oil.

If you don't have a thermometer, make sure your chicken pieces only gently sizzle in the hot oil.  Just listen to it, you should hear the oil just softly sizzling.  You should also see small bubbles around the chickens as they cook.  If the oil is too hot, you'll be able to see and hear it too.  There will be a lot of large bubbles blowing up and spitting viciously.  It will make a lot of violent noises and your chicken will brown up in just a few minutes, but the inside will be rare.  That's no good.  Just keep the flame low, and, when in doubt, turn the heat down just a little bit.

Cook the chickens until brown and crisp all around.  If you're not so sure if they are cooked perfectly, cut one up and see if it's cooked all the way through.  If you see a little blood, no big deal.  Just warm up the oven to about 225F or 100C, place your fried chickens on a cake rack over a cookie sheet and let them sit for 10 minutes to finish cooking.  (Don't forget to lower the heat on your frying pan so the rest of your chickens take a bit longer to cook!)  It's a good idea to heat up your oven to that temperature before you begin frying anyway, you can put your cooked chicken pieces in there while you fry the rest.  The oven will keep everything nice and warm, not to mention super crispy.

Popcorn Chicken With Fried Basil

 This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can’t find Sichuan peppercorns, use black peppercorns instead. You won’t get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish’s signature crunch.

INGREDIENTS

1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

2 tablespoons soy sauce

2 teaspoons granulated sugar

1 ½ teaspoons Chinese five-spice powder

1 teaspoon ground white pepper

4 teaspoons kosher salt

6 cups vegetable oil

1 tablespoon Sichuan peppercorns or whole black peppercorns

1 cup/115 grams tapioca flour

1 cup fresh basil leaves

PREPARATION

In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.

When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.

Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)

Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.

Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.

Porkchops 中式豬扒

 中式豬扒

豬梅頭扒 1-2 塊

蒜蓉 1 湯匙

洋蔥 1/2 個， 切絲

醃料：

生抽 1 湯匙

薑汁2 茶匙

紹酒 1 茶匙

生粉1湯匙

水 2 湯匙 

油 2 湯匙

汁料

茄汁 2 湯匙

白糖 2 茶匙

白醋 1 茶匙

老抽 1/2 茶匙

鹽 1/3 茶匙

生粉 1 茶匙

水 3 湯匙

上湯 1/2 杯

1。 豬扒洗淨，瀝乾水分， 加入醃料拌勻， 最後加入油拌勻， 放雪櫃保存。

2。 鍋燒熱， 下1 湯匙油， 大火轉中小火煎至兩面金黃色， 八成熟， 取出備用。

3。 將豬扒切成1 cm寬的條備用。

4。 再起鍋， 加入1 湯匙油， 爆香洋蔥蒜蓉，灒酒， 加入上湯與一大半的汁料， 煮滾後試味， 如不夠味可加入剩餘的汁料， 煮至汁液夠濃， 加豬扒兜勻。 熄火， 加入麻油兜勻。



肥媽豉油雞 soy sauce chicken

 

肥媽 Maria cordero

 was live.

SteSpgtporgrnihosheosmbnferlsr ef26d  · 

今日教大家

豉油雞

白灼牛肩胛

砵仔糕

蘋果膠中文購買連結 送冰皮月餅粉

海外觀眾優惠完結，只限香港粉絲

https://www.jlc-health.com/tc-maria-mooncake-special

和牛凍肉資料https://bit.ly/3adssZ3

肥媽粉絲優惠

優惠價+套餐折扣+禮物1＋禮物2+免費送貨

$1000送開合式矽膠隔熱墊

$2000再送可調適量匙

豉油雞

材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽

香料:桂皮.香葉.一粒八角。

做法:

1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)

2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內

3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶

4將汁料倒入電飯煲雞胸向下放煲中，

每10分鐘轉雞身一次，共30分鐘

English Version

Soya Sauce Chicken in a Rice Cooker

(YouTube video starts at 4:30 )

Ingredients:

Whole chicken - 1

Shallots

Ginger slices

Cinnamon stick

Bay leaf

Star anise - 1

Garlic, optional

Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)

Seasonings:

Dark soya sauce - 2 tbsp

Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)

Light soya sauce - ½ a bowl

Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)

Methods:

1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.

This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.

2. Gently pat dry the whole interior and exterior of the chicken with paper towel.

3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.

4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.

5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.

6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.

7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.

8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.

白灼牛肩胛

材料

牛肩胛一碟（按照自己份量需要）

薑一至兩片

葱兩至三棵

辣椒適量

鼓油半碗

麻油一茶匙

生粉少許

酒一湯匙

清水

做法

1. 薑片切條再切粒。

2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。

3. 牛肩胛一片片分開，加入生粉撈均。

4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。

5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。

6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。

7. 牛肩胛一片片放入煲中，灼大約10-15秒。

8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。

9. 最後倒入已調味的鼓油（步驟5），即成。

English Version

Poached Beef Chuck Slices

(YouTube video starts at 30:15)

Ingredients:

Beef chunk slices

Ginger - diced

Shaoxing wine - 1 tbsp

Cornstarch

Spring onion - wash, soak in water and rinse well

Fresh red chilli

Dipping sauce ingredients:

Light soya sauce

Fresh red chilli

Sesame oil

Green onion

Methods:

1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.

2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.

3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.

砵仔糕

材料：

70 g 粘米粉

一湯匙粟粉

85 ml水

椰糖一塊

片糖1/4塊

150ml 水

紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)

做法：

1) 先把小碗輕輕掃油，蒸熱

2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用

3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解

4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入

4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿

5) 用保鮮紙包蓋著小碗

6)大火蒸15至20分鐘至熟

Red Bean Pudding (“Put Chai Ko”)

(YouTube video starts at 14:08)

Ingredients:

Rice flour - 70g

Corn starch/flour - 1 tbsp

Water - 85ml

Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)

Sugar mixture ingredients:

Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)

Water - 150ml

Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)

Methods:

1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.

This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.

2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.

3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.

4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.

5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.

6. Cover the bowls with plastic wrap and steam 20 minutes.

7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.