百花蒸豆腐

材料
蛋豆腐1条
虾100克,洗净去虾壳
枸杞6个
葱花20克
3A蒸鱼荫汁50克

腌味料
盐½小匙
糖¼小匙
胡椒粉½小匙
麻油½小匙
蛋清少许
生粉1大匙

做法
1 把虾肉拍干,用刀背用力拍扁,拍打成虾茸,继续用刀背打至起胶,放进碗中反复摔打至少10次。
2 加入腌味料拌匀,加入½小匙清水,用手朝同一方向搅拌至粘稠有弹性。
3 把豆腐切成6块,中间用小汤匙或挖球器挖洞,沾上少许生粉,用手把虾胶填入豆腐中,上面放一颗枸杞,压平。
4 放入蒸笼,用大火蒸8分钟至熟,取出,盛在盘中,淋上蒸鱼荫汁,撒上葱花即可。

Prawn Paste Stuffed Tofu

Ingredients
1 egg tofu
100g prawn, rinse and deshell
6 wolfberries
20g minced spring onion
50g 3A Seasoned Soy Sauce For Seafood

Marinade
½ tsp salt
¼ tsp sugar
½ tsp pepper powder
½ sesame oil
some egg white
1 tbsp starch

Method
1 Pat dry prawn and use the back of knife to smash and beat into paste. Continue beating till prawn paste is sticky. Transfer into a bowl and beat for 10 times.
2 Add in Marinade and mix well. Add in ½ tsp of water and mix by hand till sticky.
3 Cut tofu into 6 pieces, use spoon or fruit baller to make a hole at centre, coat with some starch and stuff with prawn paste. Top with a wolfberry and press to flatten it.
4 Steam over high heat in a steamer for 8mins. Remove and place in a plate. Drizzle 3A Seasoned Soy Sauce over tofu and garnish with minced spring onion.

黑松露炒糙米白饭

材料
PaddyKing红糙米100克
熟米饭150克
虾仁50克,切丁
鱼肉50克,切丁
带子50克
Del Monte杂菜豆100克
鸡蛋4个,打散
黑松露酱50克
飞鱼子15克
清油1大匙

调味料
盐½小匙
胡椒粉少许
麻油1小匙

做法
1 把糙米洗净,提前浸泡2小时。沥干后放进电饭锅,加入120克清水,煮成糙米饭。
2 把虾仁、鱼肉和带子用热水汆烫,捞起沥干。
3 热锅,用清油炒香杂菜豆,加入打散的鸡蛋翻炒均匀。
4 倒入糙米饭和米饭一起翻炒,加入调味料翻炒均匀,再加入黑松露酱快速翻炒起锅即可。

Fried Brown and White Rice with Black Truffle Paste

Ingredients
100g PaddyKing Thai Red Cargo Rice
150g cooked white rice
50g deshelled prawn, diced
50g fish, diced
50g scallop
100g Del Monte Mixed Vegetable
4 eggs, beat
50g black truffle paste
15g tobiko
1 tsp oil
Seasoning
½ tsp salt
some pepper
1 tsp sesame oil

Method
1 Rinse PaddyKing Thai Red Cargo Rice and soak in water for 2hrs. Drain and transfer into rice cooker, add 120g of water and cook till soft.
2 Blanch prawn, fish and scallop in boiling water, drain and set aside.
3 Heat up oil in a wok, saute Del Monte Mixed Vegetable, add beaten egg and stir-fry.
4 Add in cooked brown rice and white rice, toss well. Add Seasoning for taste, followed by black truffle paste, quickly toss well and serve hot.

酸甜酱鱼片

材料
鱼肉300克、洋葱碎20克
姜茸10克、蒜茸15克
Del Monte杂菜豆100克
AMOCAN酸甜酱80克
清水100克
生粉100克
生粉水20克

腌味料
盐½小匙
胡椒粉¼小匙
麻油½小匙
蛋½个,打散

做法
1 鱼肉洗净拍干,切成厚片,加入腌味料入味15分钟。
2 取出鱼片,把2面都均匀拍上1层生粉。
3 热锅,加热清油至7成热,放入鱼片煎至两面金黄,捞起沥干,盛盘。
4 用剩余热油炒香洋葱、姜和蒜茸,加入杂菜豆炒香,加入酸甜酱和水,用大火煮滚,加入生粉水勾芡。
5 把酱汁淋到鱼片上即可。

Sweet and Sour Fish Slices

Ingredients
300g fish, 20g minced onion
10g minced ginger, 15g minced garlic
100g Del Monte Mixed Vegetable
80g Amocan Sweet and Sour Paste
100g water, 100g corn starch
20g starch mix

Marinade
½ tsp salt
¼ tsp pepper powder
½ tsp sesame oil
½ egg, beat

Method
1 Rinse fish and pat dry. Cut into thick slices and steep in Marinade for 15mins.
2 Remove fish slices and coat both sides with corn starch evenly.
3 Heat up oil in a pan till bubbling, add in fish slices to fry till golden. Remove from pan, plating when drained.
4 Use remaining oil to saute onion, ginger and garlic, add Del Monte Mixed Vegetable to fry till fragrant, add in Amocan Sweet and Sour Paste and water, bring to a boil over high heat, add in starch mix to thicken the gravy.
5 Pour sweet and sour sauce over fish slices and serve.

香脆面包干

材料
Gardenia Purple Wheat Soft Grain Loaf面包2片
牛油20克
AMOCAN香脆紫菜辣椒60克

做法
1 把面包切成条状,均匀涂上黄油。
2 热锅,放入面包条,慢火煎至酥脆,盛入碗中。
3 加入香脆紫菜辣椒,摇匀即可。

Seaweed Crunch Toasted Bread

Ingredients
2 slices Gardenia Purple Wheat Soft Grain Loaf
20g butter
60g Amocan Seaweed Crunch Chilli

Method
1 Cut bread into strips. Coat with butter evenly.
2 Heat up a pan, add in bread and toast till crispy over low heat. Transfer into a bowl.
3 Add in Amocan Seaweed Crunch Chilli and shake well.

蛋炒火腿面包

材料
Gardenia Purple Wheat Soft Grain Loaf面包2片,切小块
牛油1小匙
鸡蛋3个,打散
鲜奶1大匙
火腿100克,切片
葱1根,切碎
盐½小匙

做法
1 在打散的鸡蛋中加入盐,搅打均匀。
2 用中火加热牛油,加入面包块稍微翻炒几下,淋上蛋液,翻炒均匀至不黏锅。
3 加入火腿和葱,稍微翻炒即可。

Fried Bread Dices with Egg and Ham

Ingredients
2 slices Gardenia Purple Wheat Soft Grain Loaf, diced
1 tsp butter
3 eggs, beat
1 tbsp fresh milk
100g ham, sliced
1 stalk spring onion, minced
½ tsp salt

Method
1 Add salt in beaten egg and mix well.
2 Heat up butter over medium heat, add in diced Gardenia Purple Wheat Soft Grain Loaf and toss briefly. Pour over beaten egg and stir-fry evenly till not stickly.
3 Add in ham and spring onion, toss well and serve hot.

芒果椰奶紫黑糙米

材料
PaddyKing紫黑糙米100克
芒果1个
椰浆150克
清水800毫升
冰糖适量

做法
1 把黑糙米洗净,用清水浸泡2小时以上。
2 把芒果去皮去核,切成丁待用。
3 把黑糙米和清水放进汤锅,用大火煮开后转中小火,继续煮约30-40分钟至熟软。
4 加入适量冰糖,继续煮至冰糖融化。加入椰浆搅拌均匀,关火。
5 把黑糙米放凉至室温,盛入杯中,加入芒果丁即可。

Bubur Pulut Hitam with Mango

Ingredients
100g PaddyKing Thai Riceberry
1 mango
150g coconut milk
800ml water
some rock sugar

Method
1 Rinse PaddyKing Thai Riceberry and soak in water for 2 hrs.
2 Peel and core mango, cut into dices.
3 Add PaddyKing Thai Riceberry and water into a soup pot, bring to a boil over high heat, turn to medium-low heat and continue cooking for 30-40mins till a porridge-like texture.
4 Add in some rock sugar and cook till it dissolved, Add in coconut milk and mix well. Turn off the heat.
5 Leave to cool before pour into a serving bowl. Top with mango dices.

食谱提供及示范:名厨冯洱迅

深受读者欢迎的“妈妈一起来煮饭”又来了!
这次,特别邀请本地名厨冯洱迅师傅现场示范6道美味的菜肴,包括芒果椰浆紫黑糙米、香脆面包干、蛋炒火腿面包、黑松露炒糙米白饭、酸甜酱鱼片和百花蒸豆腐。
冯师傅精心设计的家常菜色食谱,大量采用健康食材如糙米、蔬菜丁、豆腐等,势必让你吃得好、也吃得健康。家常菜,吃的就是这份心意!

TEXT 若昕 PHOTOS Kin@Say Cheese Studios