横财就手

红烧猪蹄配香菇

材料
猪蹄600克,切块
AAA精选特级白花菇100克
竹笋200克,切块
姜20克,切片
蒜茸20克
清油3大匙
上汤或清水600毫升
花雕酒1大匙

调味料
AAA特级干贝蚝油2大匙
白糖½大匙
黑酱油1小匙
麻油1小匙

做法
1 把AAA精选特级白花菇洗净后泡软,去掉菇蒂。
2 加热炒锅,热油后把姜片炒香,加入蒜茸继续炒香。
3 加入香菇翻炒均匀,加入竹笋翻炒均匀。
4 加入猪蹄和调味料,最后撒上花雕酒。
5 加入上汤或清水,小火炖煮50分钟至猪蹄熟软即可。

Braised Pork Trotter with Japanese White Flower Mushroom

Ingredients
600g pork trotter, chop into pieces
100g AAA Premium Japanese White Flower Mushroom
200g bamboo shoots, cut into pieces
20g ginger, sliced
20g minced garlic
3 tbsp oil
600ml broth or water
1 tbsp hua diao cooking wine

Seasoning
2 tbsp AAA Premium Oyster Sauce with Dried Scallop
½ tbsp sugar
1 tsp dark soy sauce
1 tsp sesame oil

Method
1 Rinse AAA Premium Japanese White Flower Mushroom, soak until soft, remove stems.
2 Heat up a wok, add oil and saute ginger slices until fragrant. Add minced garlic and saute until fragrant.
3 Add flower mushroom and stir well. Add bamboo shoots and stir-fry evenly.
4 Add pork trotter and Seasoning ingredients, pour over cooking wine.
5 Add broth or water, simmer for 50mins until pork trotter is cooked.

慈母献爱心
南乳焖腊肉茨菇


材料
茨菇500克
腊肉200克
青蒜叶150克,切段
南乳30克
蒜茸20克
清油3大匙
花雕酒1大匙
上汤或清水450毫升


调味料
AAA特级蚝油1大匙
生抽2大匙
白糖½大匙
麻油1小匙


做法
1 把茨菇洗净,去皮切块。
2 把腊肉洗净,去皮后切厚块。
3 在炒锅中加入清油,把蒜茸炒香后加入南乳,继续炒香。
4 加入腊肉翻炒均匀,加入茨菇翻炒至香,加入花雕酒。
5 加入所有调味料翻炒均匀,加入上汤或清水,小火焖煮15-20分钟。
6 加入青蒜叶,继续煮5分钟即可。


Fermented Beancurd with Arrowhead and Preserved Meat


Ingredients
500g arrowhead
200g preserved meat
150g garlic leeks, sectioned
30g fermented beancurd
20g minced garlic
3 tbsp oil
1 tbsp hua diao cooking wine
450ml broth or water


Seasoning
1 tbsp AAA Premium Oyster Sauce
2 tbsp light soy sauce
½ tbsp sugar
1 tsp sesame oil


Method
1 Rinse arrowhead, peel and cut into pieces.
2 Rinse preserved meat, remove skin and cut into thick pieces.
3 Add oil in a hot wok, saute minced garlic until fragrant, followed by fermented beancurd.
4 Add preserved meat and toss well. Add arrowhead and stir-fry until fragrant. Add hua diao wine.
5 Add Seasoning ingredients and stir well. Add broth or water and simmer over low heat for 15-20mins.
6 Add garlic leeks and continue cooking for 5mins.

包罗万有
香煎猪肉卷


材料
猪梅肉380克
快熟拉面½包
午餐肉150克
清油1½大匙


腌味料
AAA特级蚝油1大匙
麻油1小匙
生粉2小匙


酱料
AAA特级蚝油1大匙
生抽1大匙
酸梅膏3大匙
茄汁2大匙
清水100毫升


做法
1 把猪梅肉洗净沥干,切成薄薄的长条状,和腌味料一起拌匀,腌味10分钟待用。
2 把快熟拉面用滚水煮3分钟,取出沥干。
3 把午餐肉切成½寸厚的方形条状,用油炸至微焦香,取出沥干。
4 把快熟拉面卷在炸好的午餐肉上。
5 把肉片铺平,在一端放上卷好的拉面午餐肉卷,用肉片紧紧卷好,用牙签固定。
6 在平底锅中加热清油,把肉卷煎熟成金黄后取出。
7 把所有酱料材料拌匀后煮滚,加入煎好的肉卷,一起煮至汤汁浓稠即可。


Pan-sear Pork Rolls Filled with Noodles and Luncheon Meat


Ingredients
380g pork collar
½ pack Instant Noodles
150g Pork Luncheon Meat
1½ tbsp oil


Marinade
1 tbsp AAA Premium Oyster Sauce
1 tsp sesame oil
2 tsp starch


Sauce
1 tbsp AAA Premium Oyster Sauce
1 tbsp light soy sauce
3 tbsp plum paste
2 tbsp ketchup
100ml water


Method
1 Rinse and drain pork collar, cut into thin strips, mix well with Marinade ingredients ad steep for 10mins.
2 Cook Instant Noodles in boiling water for 3mins. Drain and set aside.
3 Cut Luncheon Meat into strips with ½ inch in thikness. Deep-fry in oil until fragrant, drain and set aside.
4 Twine noodles around luncheon eat strips.
5 Lay pork collar strips flat. Put noodle luncheon meat rolls at the end, roll up tightly with pork strips and secure with toothpicks.
6 Heat up oil in a pan, add in pork rolls and sear until golden and cooked.
7 Mix Sauce ingredients and bring to a boil. Add in seared pork rolls and cook until the gravy is thickened and reduced.

年年有余
合家欢鱼头炉


(3-4人份)

材料
三文鱼头1个(800克左右)
黄芽白菜240克,切块
芋头300克,切片炸香
番茄2个,切块
南姜60克,切片
酸梅4粒
青葱2棵,切段
炸扁鱼2片
紫菜少许
Tow Kay Neo龙趸胶原汤2包

调味料
盐少许
花雕酒2大匙

做法
1 把鱼头洗净后斩件,沥干。把½小匙盐、少许胡椒粉和1大匙生粉拌匀,把鱼头均匀裹好后油炸至金黄,沥干。
2 在汤锅中加入龙趸胶原汤,煮滚。加入南姜、白菜、芋头、酸梅再次煮滚,加入鱼头、番茄、炸扁鱼和调味料。
3 最后加入青葱和紫菜即可。

Salmon Fish Head Hotpot


(Serves 3-4 pax)

Ingredients
1 salmon fish head (about 800g)
240g young Chinese cabbage, cut into pieces
300g yam, sliced and deep-fried
2 tomato, cut into wegdes
60g galangal, sliced
4 sour plum
2 stalk scallion, sectioned
2 piece fried sole fish
some seaweed
2 packs Tow Kay Neo Giant Grouper Fish Broth

Seasoning
salt to taste
2 tbsp hua diao cooking wine

Method
1 Rinse salmon fish head, chop into pieces and drain. Mix ½ tsp of salt, dash of pepper powder and 1 tbsp of starch. coat fish head pieces with mixture, deep-fry until golden in colour, leave to drain.
2 Add Giant Grouper Fish Broth in a pot, bring to a boil. Add galangal, Chinese cabbage, yam slices and sour plum, bring to a simmer. Add fish head, tomato, fried sole fish and Seasoning.
3 Add sectioned scallion and seaweed.

七彩缤纷
彩椒素肉碎刀削面

材料
AAA刀削面200克
Harvest Gourmet植物肉碎150克
青灯笼椒50克,切条
红灯笼椒50克,切条
黄灯笼椒50克,切条
杏鲍菇80克,切条
鲜香菇70克,切条
胡萝卜50克,切丝
青葱1棵,切葱花
清油3大匙

腌味料
AAA香菇素蚝油2大匙
生抽½大匙 麻油1小匙
胡椒粉¼小匙

调味料
AAA香菇素蚝油2大匙
生抽1大匙 麻油1小匙
白糖1小匙 上汤100毫升

做法
1 在一锅滚水中加入刀削面,煮6-7分钟后捞出沥干。
2 把植物肉碎用腌味料拌匀,腌味10分钟。
3 在炒锅中加热1½大匙清油,
加入植物肉碎炒香,取出待用。
4 在炒锅中加热1½大匙清油,加入杏鲍菇、鲜香菇和胡萝卜炒香。
5 加入灯笼椒翻炒均匀,加入调味料拌匀。
6 加入刀削面翻炒均匀,加入炒香的植物肉碎拌匀。
7 缀以青葱花即可。

Stir-fry Noodles with Plant-based Mince Meat and Capsicum

Ingredients
200g AAA Shaved Noodles
150g Harvest Gourmet Plant-based Stir Fry Mince Meat
50g green capcicum, cut into strips
50g red capcicum, cut into strips
50g yellow capcicum, cut into strips
80g oyster mushroom, cut into strips
70g fresh shiitake, cut into strips
50g carrots, shredded
1 stalk green onion, cut into rings
3 tbsp oil

Marinade
2 tbsp AAA Vegetarian Mushroom Oyster Flavoured Sauce
½ tbsp light soy sauce
1 tsp sesame oil
¼ tsp pepper powder

Seasoning
2 tbsp AAA Vegetarian Mushroom Oyster Flavoured Sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar
100ml broth

Method
1 Cook shaved noodles in a pot of boiling water for 6-7mins, leave to drain.
2 Steep Harvest Gourmet Plant-based Stir Fry Mince Meat with Marinade for 10mins.
3 Heat up 1½ tbsp of oil in a wok, add in marinated mince meat and stir-fry until fragrant, set aside.
4 Heat up 1½ tbsp of oil in a wok, add in oyster mushroom, shiitake and carrot and stir-fry until fragrant.
5 Add capcicum strips to stir-fry until
fragrant, mix in Seasoning.
6 Add cooked noodles and toss well. Add mince meat and toss well.
7 Garnish with green onion.

大吉大利
黄金梨芦荟果冻甜品


材料
全好黄金梨芦荟汁500毫升
柑橘果肉100克
燕菜粉1½小匙
装饰用的薄荷叶少许


做法
1 把全好黄金梨芦荟汁过滤,取出芦荟丁待用,加入燕菜粉拌匀。
2 取出150毫升混合好的黄金梨芦荟汁,用小火加热至燕菜完全融化。
3 关火,拌入柑橘果肉。
4 倒进准备好的小杯中,静置直到凝固。
5 把剩下的黄金梨芦荟汁小火加热至燕菜完全融化,关火后拌入芦荟丁。
6 倒在凝固的柑橘冻表面,继续静置至第二层也凝固,缀以薄荷叶即可。


Golden Pear with Aloe Vera Agar Agar


Ingredients
500ml Allswell Golden Pear with Aloe Vera Juice
100g peeled mandarin orange wedges
1½ tsp agar agar powder
some fresh mint leaves for garnishing


Method
1 Filter Allswell Golden Pear with Aloe Vera Juice and set aside aloe vera dices for later use. Mix filtered juice with agar agar powder.
2 Take 150ml of mixed juice and heat up over low heat until agar agar is fully disolved.
3 Turn off the heat and fold in peeled mandarin orange wedges.
4 Pour mixture in prepared cup or container, leave it to set.
5 Heat up remaining juice over low heat until agar agar is fully disolved. Turn off the heat and fold in aloe vera dices.
6 Pour over firmed mandarin orange agar agar and set to set until the second layer of agar agar is firm. Garnish with mint leaves.

示范厨师
彭玉芸 Pang Nyuk Yoon
烹饪达人

新年到,深受读者喜欢的“妈妈一起来煮饭”活动给大家来拜年!《优1周》在1月8日邀请拥有多年专业烹调教学经验的彭玉芸导师,为大家示范6道年菜,包括:“横财就手”红烧猪蹄配香菇、“慈母献爱心”南乳焖腊肉茨菇、“年年有余”合家欢鱼头炉、“包罗万有”香煎猪肉卷、“七彩缤纷”彩椒素肉碎刀削面和“大吉大利”黄金梨芦荟果冻甜品,每道都是满满好意头。在活动现场不仅能获得更多烹饪小贴士,还能获赠赞助商提供的丰富礼包,非常超值。
欲知更多精彩内容,可翻阅《优1周》。   
TEXT 若昕 PHOTOS Kin@Say Cheese Studios+Great Media Asia