妈妈一起来煮饭!
Cooking Mama 3
香辣木薯鸡
材料
整只鸡1千克
木薯400克，切块
UFC无糖淡椰浆600毫升
咖喱粉40克
香茅2根，拍扁
金圈葵花籽油4大匙
峇拉煎粉1小匙
调味料
糖1小匙
盐1小匙
香料
红葱头100克
蒜头20克
辣椒酱90克
高良姜12克
黄姜10克
做法
- 把鸡斩件，洗净沥干。
- 把香料一起磨细碎，加入咖喱粉和峇拉煎粉拌匀。
- 用康宁锅（5公升）把金圈葵花籽油加热，加入香茅炒香，然后加入拌好的香料炒香。
- 加入鸡块翻拌均匀，加入木薯翻炒均匀。
- 加入椰浆和调味料，转大火煮滚，然后转中火继续煮至鸡肉和木薯熟软即可。
Tapioca Chicken Curry
Ingredients
1kg whole chicken
400g tapioca, cut into chuncks
600ml UFC Velvet Coconut Milk Unsweetened
40g curry powder
2 stalks lemongrass, smashed
4 tbsp Golden Circle Sunflower Oil
1 tsp belachan powder
Seasoning
1 tsp sugar
1 tsp salt
Spices
100g shallot
20g garlic
90g chilli paste
12g galangal
10g turmeric
Method
- Chop chicken into pieces, rinse and drain.
- Grind Spices into powder. Mix with curry powder and belachan powder.
- Heat up Golden Circle Sunflower Oil in the Corningware 5L casserole, add in lemongrass and stir-fry till fragrant. Add in mixed spice powder and stir-fry till fragrant.
- Add in chicken and toss well. Add in tapioca and mix well.
- Add in UFC Velvet Coconut Milk Unsweetened and Seasoning, turn to high heat and bring to a boil, turn to medium heat and continue cooking till chicken is tender.
陈皮梅子炆鸭
材料
鸭肉1.5千克
高良姜1块，切片
蒜茸1小匙
陈皮10克，泡软切丝
咸水梅4个
豆酱1大匙
亚叁皮3片，泡软
金圈葵花籽油3大匙
柱候酱2大匙
调味料
酸梅膏2大匙
黑酱油1小匙
刀标纯麻油1小匙
上汤或清水1升
做法
- 把鸭肉洗净、斩件后用滚水汆烫，捞出沥干。
- 用康宁锅（5公升）把金圈葵花籽油加热，加入高良姜片炒香，加入蒜茸和豆酱炒香。
- 加入鸭肉炒香，加入柱候酱、陈皮、咸水梅、亚叁皮一起炒香。
- 加入上汤或清水，用大火煮滚后转小火，继续焖煮40分钟。
- 加入调味料拌匀，继续焖煮10分钟即可。
Braise Duck with Chenpi and Sour Plum
Ingredients
1.5kg duck
1 thumb galangal, sliced
1 tsp minced garlic
10g chenpi, soaked and shredded
4 sour plum
1 tbsp fermented soybean paste
3 pieces asam gelogor, soaked
3 tbsp Golden Circle Sunflower Oil
2 tbsp chu hou paste
Seasoning
2 tbsp plum paste
1 tsp dark soy sauce
1 tsp Knife 100% Pure Sesame Oil
1 litre broth or water
Method
- Rinse duck and chop into pieces, blanch in boiling water, remove and drain.
- Heat up Golden Circle Sunflower Oil in the Corningware 5L casserole, add in galangal slices and stir-fry till fragrant. Add in minced garlic and fermented soybean paste, stir-fry till fragrant.
- Add in duck meat and stir-fry till fragrant. Add in chenpi, chu hou paste, sour plum and asam gelogor, stir-fry till fragrant.
- Add in broth and water, bring to a boil over high heat, turn to low heat and
- continue simmering for 40mins.
- Add in Seasoning and mix well. Continue simmering for another 10 mins.
干贝鸡丁冬瓜盅
材料
冬瓜1个
鸡胸肉200克，切丁
干贝3粒，浸软
蘑菇10粒
胡萝卜50克，切丁
香菇2朵，浸软
上汤或清水1.5公升
调味料
盐½小匙
鸡精粉½小匙
做法
- 把冬瓜洗净，把瓜蒂一侧切掉约1.5寸，用铁汤匙把瓤和籽挖出成盒状，放进尺寸合适的碗中。
- 在康宁陶铸等离子汤锅（24cm）中倒入适量清水，放入冬瓜，隔水蒸25-30分钟。
- 用晶钻透明锅（2.2公升）把上汤煮滚，加入鸡丁、香菇、蘑菇、干贝和胡萝卜，煮25分钟，加入调味料调味。
- 把煮好的汤倒进冬瓜盅里即可。
Conpoy and Diced Chicken Soup in Winter Melon Cup
Ingredients
1 winter melon
200g chicken breast, diced
3 conpoy, soaked
10 button mushroom
50g carrot, diced
2 shiitake, soaked
1.5 litre broth or water
Seasoning
½ tsp salt
½ tsp chicken powder
Method
- Rinse winter melon and cut off 1.5” of thickness at the narrow end. Scoop out the seeds and cup the winter melon, set in a bowl or container.
- Add some water in Corningware Plasma 24cm Stock Pot, set winter melon cup with the bowl at center, steam for 25-30mins.
- Bring broth to a boil in the 2.2L Visions Diamond Casserole, add in chicken meat, shiitake, button mushroom, conpoy and carrot, cook for 25mins and season to taste.
- Pour soup into winter melon cup and serve hot.
鸡肉香锅饭
材料
皇族安培哪泰国茉莉香米250克，洗净沥干
鸡腿肉200克
腊肠100克，切片
润肠100克，切段
青葱2棵，切丁
姜2片
蒜茸1小匙
金圈葵花籽油2大匙
清水300毫升
腌味料
蚝油1大匙
刀标纯麻油1小匙
胡椒粉少许
调味料
刀标纯麻油½小匙
黑酱油2大匙
做法
- 把鸡腿肉去骨切块，洗净沥干后加入腌味料拌匀，放置腌味20分钟。
- 把康宁陶铸等离子炒锅（36cm）烧热，用1小匙油把腊肠和润肠炒香，取出待用。
- 在锅内加热剩余葵花籽油，加入姜片、蒜茸和鸡肉翻炒至鸡肉8分熟，取出待用。
- 把米倒进晶钻透明锅（2.2公升）中，加入清水，用中小火煮18分钟。
- 在锅中加入鸡肉、腊肠、润肠，继续煮5分钟。
- 淋上黑酱油和刀标纯麻油，缀以青葱即可。
Fragrant Casserole Pot Rice
Ingredients
250g Royal Umbrella Thai Hom Mali Rice, rinse and drain
200g chicken thigh
100g Chinese sausage, sliced
100g Chinese liver sausage, sectioned
2 stalks spring onion, diced
2 slices ginger
1 tsp minced garlic
2 tbsp Golden Circle Sunflower Oil
300ml water
Marinade
1 tbsp oyster sauce
1 tsp Knife 100% Pure Sesame Oil
dash of pepper powder
Seasoning
1/2 tsp Knife 100% Pure Sesame Oil
2 tsp dark soy sauce
Method
- Debone chicken thigh and cut into pieces. Rinse and drain, add in Marinade and mix well to steep for 20mins.
- Heat up Corningware Plasma 36cm Wok, add in 1 tsp oil, stir-fry Chinese sausage and Chinese liver sausage till fragrant. Remove and set aside.
- Heat up remaining oil and stir-fry sliced ginger, minced garlic and chicken till 80% cooked. Remove and set aside.
- Add rice and water in 2.2L Visions Diamond Casserole, cook over medium-low heat for 18mins.
- Add in chicken, Chinese sausage and Chinese liver sausage, continue cooking for another 5mins.
- Drizzle dark soy sauce and Knife 100% Pure Sesame Oil over rice, garnish with spring onion.
肉碎甘香豆腐
材料
统一Omega3&6豆腐1盒
猪肉碎120克
虾米20克，切碎
橄榄肉30克，切碎
红辣椒1条，切碎
指天椒2条，切碎
姜茸½大匙
蒜茸½大匙
咖喱叶2枝
金圈葵花籽油3大匙
调味料
刀标纯麻油1小匙
鸡精粉1小匙
水3大匙
生抽1小匙
糖1小匙
做法
- 把豆腐隔水蒸10分钟后取出待用。
- 把康宁陶铸等离子炒锅（36cm）烧热，加入金圈葵花籽油，把姜茸和蒜茸炒香。
- 加入虾米、橄榄一起炒香，然后加入肉碎炒香至熟软，加入辣椒翻拌均匀。
- 加入咖喱叶和调味料一起煮滚。
- 把炒好的肉碎淋在豆腐上即可。
Spicy Minced Pork and Tofu
Ingredients
1 Unicurd Chinese Tofu with Omega 3 & 6
120g minced pork
20g dried shrimp, chopped
30g de-cored olive, chopped
1 red chilli, chopped
2 chilli padi, chopped
½ tbsp minced ginger
½ tbsp minced garlic
2 stalks curry leaves
3 tbsp Golden Circle Sunflower Oil
Seasoning
1 tsp Knife 100% Pure Sesame Oil
1 tsp chicken powder
3 tbsp water
1 tsp light soy sauce
1 tsp sugar
Method
- Steam tofu for 10mins, remove and set aside.
- Heat up Corningware Plasma 36cm Wok, add in Golden Circle Sunflower Oil and saute minced ginger and minced garlic till fragrant.
- Add dried shrimp and olive, stir-fry till fragrant. Add in minced pork and stir-fry till fragrant.
- Add in curry leaves and Seasoning, bring to a boil.
- Pour minced pork over tofu and serve hot.
叁峇鸡丝面
材料
黄面300克
鸡胸肉150克，切条
番茄2个，切块
青葱100克，切丝
豆芽菜150克
菜心50克
蒜茸1小匙
鸡蛋2个，打散
金圈葵花籽油3大匙
调味料
叁峇辣椒酱3-4大匙
茄汁2大匙
白糖1小匙
做法
- 开启康宁智能炒菜机，选中火。
- 加热1大匙金圈葵花籽油，把鸡蛋炒香后取出待用。
- 加热剩余葵花籽油，加入蒜茸炒香，加入鸡胸肉炒香。
- 加入叁峇辣椒翻炒均匀。
- 加入青葱、番茄、菜心、豆芽菜和黄面，启动旋转模式，让机器人自动翻炒。
- 加入鸡蛋和剩余调味料一起翻炒均匀即可。
Sambal Chicken Noodle
Ingredients
300g yellow noodles
150g chicken breast meat, sliced
2 tomato, cut into chuncks
100g spring onion, shredded
150g bean spourt
50g choy sum
1 tsp minced garlic
2 eggs, beat
3 tbsp Golden Circle Sunflower Oil
Seasoning
3-4 tbsp sambal chilli paste
2 tbsp ketchup
1 tsp sugar
Methods
- Turn on World Kitchen Orbit Fryer, choose medium heat.
- Heat up 1 tbsp of Golden Circle Sunflower Oil, stir-fry beaten egg and set aside.
- Heat up remaining oil, saute minced
- garlic, add in chicken and stir-fry till fragrant.
- Add in sambal chilli paste and toss well.
- 5 Add in spring onion, tomato, choy sum and noodles, turn on Rotate mode and let World Kitchen Orbit Fryer cook automatically.
- Add in cooked egg and remaining
- Seasoning, toss well.
示范厨师
彭玉芸
Pang Nyuk Yoon
烹饪达人
TEXT 若昕 PHOTOS Kin@Say Cheese Studios