一团和气

(香芋扣肉)

材料

金桥牌红烧扣肉1罐
芋头400克
油炸用清油适量
生粉2小匙
清水2大匙

调味料

梅花牌花雕酒1大匙
鸡精粉1小匙
白糖1小匙
麻油1小匙
南乳1大匙

做法

  1. 把芋头切成厚度适中的片状,用热油炸至外表微微金黄,取出晾凉。
  2. 把炸好的芋头和调味料一起拌匀,腌味30分钟。
  3. 把芋头片和扣肉相互间隔着在碗中排好,淋上扣肉汁。
  4. 把碗放进蒸锅,用大火蒸20分钟后取出,把汤汁倒出待用。
  5. 把汤汁加热,把生粉水和清水混合均匀后加入汤汁中勾芡,淋在芋头和扣肉上即可。

 

Stewed Yam with Pork Slices

Ingredients

1 can Golden Bridge Stewed Pork Sliced
400g yam
some oil for deep-fry
2 tsp starch
2 tbsp water

Seasoning

1 tbsp Plum Blossom Brand Hua Tiao Chiew
1 tsp chicken powder
1 tsp sugar
1 tsp sesame oil
1 tsp Fermented bean curd

Method

  1. Cut yam into slices, deep-fry in oil till a light golden colour. Set aside to cool.
  2. Mix fried yam with Seasoning to marinate for 30mins.
  3. Arrange yam and pork slices alternatively in a bowl. Pour over the gravy in the can.
  4. Steam in a steamer over high heat for 20mins. Separate gravy from bowl and set aside.
  5. Heat up gravy. Mix starch and water, add into gravy to thicken it. Pour over yam and meat and serve.

横财就手

(红烧元蹄)

材料

猪元蹄1只(1100克)
生菜1棵

腌味料

金花玫瑰露酒2大匙
黑酱油½大匙
生抽½大匙
盐½小匙

调味料

黑酱油1大匙
蚝油1大匙
鸡精粉1大匙
清水或上汤600毫升
片糖50克
青葱2棵
姜2片
桂皮、八角和小豆蔻各少许

做法

  1. 把元蹄洗净,沥干水分。
  2. 把元蹄和腌味料拌匀,腌味6小时。
  3. 把元蹄放进锅中,加入调味料,一起煮至熟软。
  4. 把元蹄取出盛盘,在锅中剩下的汤汁中再加1大匙玫瑰露,煮滚后淋在元蹄上即可。

 

Braised Trotter

Ingredients

1 trotter (1100g)
1 lettuce

Marinade

2 tbsp Golden Flower Mei Kuei Lu Chiew
½ tbsp dark soy sauce
1/2 tbsp light soy sauce
1/2 tsp salt

Seasoning

1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp chicken powder
600ml water or broth
50g brown cane sugar
2 stalks spring onion
2 ginger slices
some cinnamon, star anise and nutmeg

Method

  1. Rinse ad drain trotter.
  2. Mix trotter and Marinade together. Set for 6hrs.
  3. Put trotter into a pot. Add in Seasoning and cook together till soft.
  4. Plate trotter and season the remaining gravy with 1tbsp of Mei Kuei Lu Chiew. Bring it to a boil again, then pour over trotter and serve hot.

圆圆满满

(三色小米糕)

材料

金飞人水晶香米150克
清水350毫升
芡粉80克
白糖100克
浓椰浆100毫升
椰子油适量
螺旋藻粉1小匙
Goodmorning香草味即食天然蛋白粉1小匙
Goodmorning紫薯蓝莓粉1大匙

做法

  1. 把水晶香米洗净,用清水泡4小时。
  2. 把米取出沥干,倒进搅拌机,加入350毫升清水一起搅打成米浆。
  3. 加入芡粉、白糖、椰浆一起拌匀。
  4. 均匀分成3份,1份加入螺旋藻粉拌匀,1份加入香草味即食天然蛋白粉拌匀,最后1份加入紫薯蓝莓粉拌匀。
  5. 在涂上油的小杯中倒1层螺旋藻混合物,蒸5分钟后取出,倒入1层蛋白粉混合物,放回蒸锅再蒸5分钟,最后倒1层紫薯蓝莓粉,再蒸5分钟。
  6. 在蒸好的杯糕表面涂1层椰子油。放凉后取出即可。

 

Steamed Rice Cake in Three Colours

Ingredients

150g Flying Man Crystal Fragrant Rice
350ml water
80g starch
100g sugar
100ml thick coconut milk
some coconut oil
1 tsp spirulina powder
1 tsp vanilla protein powder
1 tbsp Goodmorning purple sweet potato and blue berry powder

Method

  1. Rinse rice and soak for 4hrs.
  2. Diacard water and drain rice. Transfer rice into a blender, blend together with 350ml of water into a batter form.
  3. Add in starch, sugar and coconut milk, mix well.
  4. Divide into 3 portions, take 1 portion and mix with spirulina powder, mix vanilla protein powder into 2nd portion of mixture, mix purple sweet potato and blue berry powder into last portion of mixture.
  5. Pour a layer of spirulina powder mixture into greased baking cups, steam for 5mins and pour another layer of protein powder mixture, put back into steamer and steam for another 5mins. Add the last layer of purple sweet potato and blue berry powder mixture and steam for 5mins.
  6. Brush a layer of coconut oil on the surface of steamed cake, leave to cool before taking out.

黄金满屋

(鸟巢黄金球)

材料

猪肉碎300克
鱼胶150克
金桥XO腊肠60克,切小丁
Del Monte粟米蓉3大匙
辣椒牌红糙米粉30克,泡软切碎
隆原全麦熟面200克
蛋白2个
面包糠适量
清油适量

调味料

梅花牌花雕酒1大匙
玛卡粉1大匙
鸡精粉1大匙
麻油1小匙
芡粉1大匙

做法

  1. 把全麦熟面放在半圆漏勺中,做出碗形,用热油炸至酥脆定型,取出沥干。
  2. 把猪肉碎、鱼胶、腊肠、糙米粉、玉米糊一起拌匀。
  3. 加入调味料拌匀后,搓成小球。
  4. 沾上蛋白后接着均匀裹上面包糠。
  5. 用热油炸成金黄色,取出沥干。
  6. 把黄金球放进“鸟巢”后即可。

 

Golden Balls in Nest

Ingredients

300g minced pork
150g fish paste
60g Golden Bridge XO Cognac Pork
Preserved Sausage, diced
3 tbsp Del Monte Sweet Corn Cream Style
30g Chilli Brand Red Rice Vermicelli, soaked and minced
200g cooked Leong Guan wholemeal noodles
2 egg white
some breadcrumbs
some oil

Seasoning

1 tbsp Plum Blossom Brand Hua Tiao Chiew
1 tbsp Maca powder
1 tbsp chicken powder
1 tsp sesame oil
1 tsp strach

Method

  1. Place cooked wholemeal noodles in a skimmer and make into a shape of the bowl. Deep-fry in hot oil till it sets in the shape and turns cripsy. Drain and set aside.
  2. Mix minced pork, fish paste, preserved sausage, red rice vermicelli and cooked cornmeal.
  3. Add in Seasoning and mix well. Roll into small balls.
  4. Dip in egg white and coat with breadcrumbs.
  5. Deep-fry in hot oil till golden brown. Remove from oil and drain.
  6. Place golden balls into fried golden nest and serve.

包你发财

(鲍鱼炆香菇)

材料

皇冠牌清汤鲍鱼1罐
花菇150克,泡软
蚝干150克,泡软
干贝80克,泡软
发菜20克,泡软
上汤1升

调味料

梅花牌花雕酒1大匙
蚝油1大匙
鸡精粉1大匙
麻油1小匙
糖1小匙

做法

  1. 把花菇、蚝干、干贝放进锅中,加入上汤及调味料煮滚。
  2. 转中小火,炖煮30分钟。
  3. 加入鲍鱼继续煮8-10分钟。
  4. 加入发菜继续煮3分钟即可。

 

Simmer Abalone with Mushroom

Ingredients

1 can Emperor China Canned Abalone In Light Braised
150g flower mushroom, soaked
150g dried oyster, soaked
80g dried scallop, soaked
20g fat choy,soaked
1 litre broth

Seasoning

1 tbsp Plum Blossom Brand Hua Tiao Chiew
1 tbsp oyster sauce
1 tbsp chicken powder
1 tsp sesame oil
1 tsp sugar

Method

  1. Put mushroom, dried oyster and scallop into a pot. Add in broth and Seasoning, bring to a boil.
  2. Turn to medium-low heat and simmer for 30mins.
  3. Add in abalone and continue cook for 8-10mins.
  4. Add in fat choy and cook for another 3mins.

步步高升

(玫瑰腊肉)

材料

带皮三层肉700克

调味料

金花玫瑰露酒2大匙
白糖6大匙
生抽80克
黑酱油1½大匙
盐½小匙

材料

  1. 把三层肉切成3段,洗净沥干。
  2.  把三层肉和调味料一起拌匀,放进冰箱冷藏入味3天,每天翻面2次。
  3. 把腌好的三层肉取出,用麻绳捆好,吊在猛烈的阳光下直晒2天,然后风干2天即可。

 

Mei Kuei Lu Preserved Pork Belly

Ingredients

700g pork belly with skin on

Seasoning

2 tbsp Golden Flower Mei Kuei Lu Chiew
6 tbsp sugar
80g light soy sauce
1½ tbsp dark soy sauce
½ tsp salt

Method

  1. Cut pork belly into 3 sections. Rinse and drain.
  2. Mix pork belly with Seasoning. Chill in firdge for 3 days. Flip twice a day.
  3. Remove marinated pork belly and tie tightly with hemp strings. Hang under the direct sun light for 2 days and dry in windy area for another 2 days.

 

食谱提供及示范
彭玉芸
烹饪导师

TEXT 若昕 PHOTOS Kin@Say Cheese Studios