芋头扣肉

材料：
带皮五花肉400克，芋头400克。调料色拉油800克，绍酒15克，酱油75克，糖8克，水淀粉8克，八角2个，大蒜2瓣。

做法：
1、五花肉整块放入沸水中大火煮15分钟，取出后用45克酱油腌渍10分钟，再放入烧至五成热的色拉油中小火浸炸2分钟至五花肉表面上色，捞出后立刻放入冷水中浸泡。
2、芋头去皮，切成长、宽分别为7厘米、厚1.5厘米的大片，放入烧至五成热的色拉油中小火浸炸2分钟后捞出，控油；五花肉切成同芋头一样大小的厚片，再次放入烧至五成热的色拉油中小火炸2分钟，取出后再以一片肉一片芋头的方式放入碗内，并淋上用绍酒、30克酱油、糖、100克清水、八角、大蒜调好的汁。
3、将摆有肉和芋头的碗上笼大火蒸40分钟，取出后将汤汁倒入锅内，拣出八角、大蒜，将肉和芋头扣入盘内，汤汁用水淀粉勾芡后，淋在肉和芋头上即可。
小诀窍

特点：
口味醇和，菜肴美观，搭配合理。
师傅的话
1、五花肉一定要选带皮的三层肉,其肉质紧实而且呈四方块状的才好,入油炸前用牙签在肉皮上扎洞,这样可将油脂去除,吃起来不会油腻。
2、炸好的五花肉必须立刻泡入冷水中,这样可使猪皮有弹性。
3、把肉摆放在碗中时肉皮要朝下。

Recipe by kerry woo

Pandan Kaya

材料：鸡蛋4粒，糖250g，椰浆200g，Pandan水200g

做法：
我是用钢锅煮：鸡蛋和糖搅拌溶解，加入椰浆和Pandan水搅均匀过滤，开小火慢慢煮，要不停的 用手一直搅拌至光滑浓稠到15分钟或以上就完成了。

Recipe by liyu lim

橙汁酸梅冰淇淋条

这就是酸梅的，我只是把它换成用sunquick的橙汁,因为比较健康也没色素。

做法:
1- 我把酸梅煮10分钟,把酸梅起上留下酸梅的水。。。
2- 用一pandan叶煮水,然后加冰糖加sunquick 橙汁,之后再加上剩下的酸梅水。。。然后,试试甜度和酸度。。。以个人口味。

Recipe by weilly you

* 冷了才装进袋。

* 也可以做红豆口味的。

芒果雪糕 Mango Ice-Cream

细砂糖：175g
水：175g
芒果浓缩汁：60g
鲜芒果：2个

制作：
1.将糖和水放入锅中，用小火加热，直到糖都融化，煮的过程中不要煮开。
2.待糖融化后，将火调大，煮沸后5分钟停火，糖浆冷却备用。
3.把鲜芒果洗净去皮，取出果肉块备用。
4.把鲜芒果肉，芒果浓缩汁和冷却的糖浆一起放入果汁机中，开机搅拌均匀。
5.变成液态后，用滤网将其过滤。
6.把过滤的浆料倒入雪糕模具中冰箱冷冻。
7.把冷冻成型的雪糕取出，脱模食用即可。

Did you still remember the times of having fun when you are in your childhood during hot season? Yeah, not just a bottle of soda drinks but also a simple popsicles that you might grab on hand any of the time especially to get deal with the heat on our body in hot whether. As time goes by, the simple popsicles with no endless and changing on the era turns into varieties of flavors and shapes. However, the improvement of the products doesn’t really bring any memorable thoughts or meaning to what we have when we are childhood.

So, we hereby recommend a DIY ice-cream of mango flavor not just to cool everyone down from the heat during hot season but also hope to bring back the old memories of fun when we are young. This is an absolute healthy and easy homemade ice-cream with strong and smooth mango taste that you can’t compare it with any ice-cream that you can buy!

Ingredients: 175g fine sugar, 175g plain water, 60g concentrated mango juice, 2 fresh mango

Steps:
1. Bring sugar and water to boil over a pot with low heat till the sugar well melted. Do not leave the pot un-entertain.
2. Once the sugar melted, turn into high heat and boil for 5mins. Turn off the heat and leave it cool.
3. Wash and peel mango. Cut the flesh out and keep aside.
4. Add fresh mango flesh, concentrated mango juice and syrup into a blender and blend well.
5. Once it turns into liquid, filter the juice to remove the pulps.
6. Pour the filtered syrup into the ice-cream mold and keep into fridge.
7. Remove from the fridge and also from the mold to enjoy it now!

转载自open recipe
* fine sugar 是细砂糖或 gula halus。
* 芒果浓缩汁：就是用来泡水的浓缩果汁。

罗汉果雪梨冰糖饮 Luo Han Guo with Pear and Rock Sugar

准备材料：
罗汉果 1只 鸭梨 1只 冰糖 25克 （最好是黄冰糖）枣二枚

做法：
1、罗汉果剥去外壳
2、将内芯的果肉切成三份
3、梨也切成薄片，备用。
 4、将上述材料放入煲锅里，加入没过材料之水量，用大火烧开后，用中小火慢炖1小时。

After consuming hot & oily food or during hot weather suffering from sore throat it is good to take this Luo Han Guo drink to purge a little of our stomach or cool down our body. Luo Han Guo with Pear and Rock Sugar is the best drinks to recommend.

As you can see from the name, this is the natural drinks with no extra chemical added compared to those soda drinks i.e 100 plus, 7up, Coke nor Sprite. So, why don’t we start to prepare it now?

Main Ingredients:
1 Luo Han Guo, 1 Pear, 25g of Rock Sugar (preferably brown sugar), 2 Dates

Steps:
1. Removes the outer shell of Luo Han Guo.
2. Cut the inner flesh of Luo Han Guo into three.
3. Cut the pear into thin slices.
4. Pour all the ingredients into a pot and add in plain water. Boil it up with high heat and then medium heat for 1hour.

Tips:
1. Luo Han Guo is notable for its sweetness. Therefore, we did not need large amount of sugar rock, else, it will be too sweet. For those who did not like sweetness, you may exclude the Rock sugar.
2. Pear needs to cut into thin slices so that the juices can be easily produced.
3. This is a non-toxic drink. So, you can consume it every day especially when you are coughing!

Some Knowledge about Luo Han Guo
Luo Han Guo has been called as Longevity Fruit due to its richness of multi nutrition. This fruit contains about 400-500mg of Vitamin C (for each 100g of Luo Han Guo) and rich in mainly fructose and glucose and others such as glycosides, proteins and lipids.

This fruits extract nearly contains 300 times sweeter than sugar but has low-calories. Therefore, this drink is ideal for those whose in diabetes and obesity.

Indications: Cooling down the heatness of lung, relieves sore throat and coughs, improves indigestion and constipation.

Who Can Consume?
Based on the facts of Luo Han Guo, there are six categories of peoples best suits for this drink:
1. Heavy smokers and alcoholics – helps to cleanse the liver, stomach and improves constipation.
2. Performers, Teachers, Broadcasters, Businessman – helps to protect the voice system (articular-throat).
3. For those work late night (overtime) and bad tempered – helps to detoxify.
4. Office based workers (office ladies) that can’t inhale fresh air all the time.
5. Those have lots of outdoor activities and has perspiration problem (sweat all the time).
6. Lastly, also for those who are thinking on the best gifts to the loved ones!

转载自open recipe

五香烤鸡 Fried Chicken in Spices

原料：小土鸡　香菇
调料：小葱　大葱　姜　蒜　茴香　生抽　老抽　料酒　蜂蜜　橄榄油　


做法:
1.把鸡清理干净，但是鸡肚不能剪开，可以从颈部或者尾部剪开
清理内脏。
2.加入生抽。 
3.加入老抽。 
4.加入料酒。 
5.加入茴香。 
6.加入切好的大葱，姜和大蒜。 
7.加入一勺蜂蜜。用手把整只鸡和调料搅拌均匀，可以把这些汤料抹在鸡上面，
　适当给鸡做一下按摩呵呵。然后腌制2个小时。 
8.两个小时后从鸡的尾部塞入泡好的香菇。 
9.塞入一把小葱。 
10.把刚才腌制鸡的调料塞一部分进去。 
11.把整只鸡插在烤叉上固定住，用锡纸把鸡的翅膀和脚包一下，这些部位很容易
烤焦。 
12.烤箱180度预热5分钟后把鸡放入开始烤制。这时温度调到150度。烤一个小时。 
13.把蜂蜜和橄榄油混合。 
14.烤到15分钟时，把上面的做好的调料耍在鸡的表面，小心烫到手。 
金鸡出炉了啊！很烫的啊，一定要小心啊哈哈！

Ingredients: 1 small chicken, mushroom

Seasoning: spring onion, onion, ginger, garlic, soy sauce, dark soy sauce, cooking wine, honey, olive oil, star anise　

Steps:
1. Wash chicken thoroughly. Cut from the chicken’s buttock to get the haslets out from the chicken but leave the belly un-cut.
2. Add in soy sauce.
3. Add in dark soy sauce.
4. Add in cooking wine.
5. Add in star anise
6. Add in onion, ginger and garlic that have been cut into thin slices.
7. Add in a teaspoon honey and rub the chicken thoroughly. Massage the chicken on and off for well marinating. Marinate for 2hours.
8. After 2hours, stuff mushrooms (that has been soaked in advance) into the inner of the chicken from the cut buttock part.
9. Also stuff in half handful of spring onion.
10. Stuff in all seasoning that use to marinate the chicken as well.
11. Forked the chicken still on a barbeque fork. Wrap chicken drumsticks and wings using aluminum foil as this part are slightly easier to get cooked.
12. Bring microwave oven to heat at 180degrees. After heated for 5mins, place the chicken in and turn the temperature to 150 degrees. Roast for 1hour.
13. Mix honey and olive oil.
14. Apply the mixture onto the chicken’s surface after 15mins of roasting (careful on the hands).
When removing from microwave oven careful of the heat and it is really hot!
How to eat? Of course shredded it with hand is the most satisfying!

转载自open recipe

番薯小麻团 Sweet Potato in Sesame Balls

1.红心薯（番薯）
2.一些糯米粉
3.一些白芝麻
4.白糖

做法：
1.红薯（番薯）蒸熟，去皮、捣红薯泥
2.步骤1和适量糯米粉混合，揉成糯米面团
3.糯米面团分均匀面剂，搓成小圆团
4.红薯（番薯）糯米圆团快速蘸水，然后在白芝麻中裹匀
5.锅内油烧热，依次下麻团，炸至浮起即可捞出，吸去多余油分
C. liz的小啰嗦：
1.红薯（番薯）是没有像糯米粉一样有膨胀起酥的功能，所以如果想做那种下锅一炸就膨胀
外皮吃起来有点脆有点粘牙的麻团，可以适量多放些糯米粉，出来的颜色会没这么
金黄，红薯（番薯）的香甜也会淡些，可能需要另外加糖才可以
2.裹芝麻的时候，麻团要快速蘸一下水，裹的时候手指轻轻按压一下，否则入锅炸
芝麻会掉不少。

Ingredients: Right amount of sweet potato, glutinous rice flour, a little of white sesame, sugar (based on very own needs as sweet potato already contains sweetness).

Steps:
1. Steam sweet potato till it is cooked and peel. Pound it to become muddy.
2. Mix sweet potato mud with glutinous rice flour and roll till it become dough.
3. Knead the dough into small balls.
4. Dip sweet potato balls with water in a quick way and roll it on sesame plate at once. Make sure that the sesame covers the overall of the balls. 
5. Heat a pan with oil and add in sesame balls. Once floated, remove from pan and drain the oil. Serve!

Tips:
1. Sweet potato itself will not expand as like glutinous rice flour. Therefore, if you are expecting the expansion and crispiness of the balls after frying, try to add more glutinous rice flour. But the sesame balls will end up slightly not in golden color and the sweetness of the sweet potato will be lighter. So, at this point you might need to add some sugar.
2. Remember to dip the sweet potato balls with water as quickly as possible before rolling sesame onto it. After then, slightly rub it with fingers to get the sesame tightly sticks on the balls. Else, the sesame will ends up dropping out from the balls when frying. 
3. Do not need to stir sesame balls when frying. It will float up naturally when it is cooked.

转载自open recipe

香煎夹心面包片 Pan-Fried Sandwich

干煎三文治是传统早餐之一，也是消耗剩面包的一个妙招。干煎面包片，吸油多，口感脆，特别的香，不过，也因为吸油多，所以吃多了容易腻。

　　面包片裹蛋液，蛋液中放入少许盐调味，面包片包裹其中，颜色金黄，口感比单煎面包片软很多，口感更好！

      食材：面包片、鸡蛋、火腿
　　做法：
　　1、拿出面包片；
　　2、火腿切薄片；
　　3、两片面包片中间夹一片火腿；
　　4、鸡蛋打入碗内，撒上少许盐；
　　5、鸡蛋液打散，将面包片两面裹匀蛋液，中间加上火腿片；
　　6、平底锅烧热，倒油，放入面包片，煎成两面金黄色；
　　7、取出，用厨房纸吸油；
　　8、切掉不规则的边缘，对切摆盘即可；

　　小贴士：
　　1、面包片尽量冰箱冷藏过的，这样好操作；
　　2、面包片和火腿片尽量切薄，否则三片一摞就很厚了；
　　3、放蛋液的碗尽量选择宽口，大平底的碗，能够放开面包片的大小；
　　4、煎锅要选择厚底平底锅，小火，否则容易煎糊；
　　5、捞出用厨房纸吸油，可以防止油份大而过腻。

Ingredients: Bread, eggs, ham, salt, oil

Steps:
1. Cut bread and ham into thin slices.
2. Place a slice of ham in between 2 slices of bread.
3. Beat eggs over a bowl and add in a little of salt.
4. Mix well. Place each slice of breads into the eggs bowl before placing a ham in between two slices. Ensure that each sides of the bread consists a layer of eggs on it.
5. Bring a pan to heat with a little oil. Fry the sides of the breads until it turns to golden brown.
6. Use kitchen towel to drain the oil and cut the edges of the bread. Cut into half to make it a triangle shape before dish.
Tips:
1. It will be much easier to prepare sandwich using left over bread that has been kept in refrigerator.
2. Try to cut the bread and ham into very thin slices. Else, three slices for a set of sandwich will end up to be a very thick one!
3. Choose a wider bowl to stir the eggs so that you could also put the bread into it easily.
4. Choose a pan with a thick bottom to fry the breads over low heat. Else, the breads will easily get over cooked.
5. Use kitchen towel to drain the oil after frying to prevent the bread to be too oily.
6. The step of sticking the ham with two slices of bread will be much easier if each sides of bread has a layer of eggs on it. This will encourage the sandwich to stick tightly into each other. Else, it will easily loosen into three parts.

转载自open recipe

摩摩喳喳 Bubur Cha Cha

摩摩喳喳 (Bubur Cha Cha) 是非常道地的娘惹糖水，带着色彩缤纷的马来风味。不同颜色的番薯包括黄，橙和紫色的番薯和芋头一起煮，配上雪白色的椰奶香，让人尝到软绵棉的番薯和芋头的同时，扑鼻而来的是浓浓的椰奶香气。

浓浓的椰浆味绝对能撩起你的味蕾！不如尝尝这一款摩摩喳喳(Bubur Cha Cha) 甜品。这款糖水简直令人回味无穷。摩摩喳喳可热吃或冷吃。它给人的诱惑简直无法抵挡。你也来一碗吧！

材料：
芋头 500g, 番薯（红，黄） 900g, 木薯 800g，椰浆 （350ml – 400 ml）
Sagu (小粒) 少许 （不放也可以），椰糖 200g，罐装红腰豆，香兰叶，
水3500 ml，冰糖 适量

做法：
1. 芋头，木薯和各类番薯切小块，烧开热水，先隔水把芋头，木薯和各类番薯蒸至熟， 记得放几片香兰叶一起蒸。
2. 另一边烧开3500ml的水，加入一半的椰浆，椰糖和香叶煮一起煮香。
3. 椰浆水一滚，就要转小火，把已蒸熟的芋头，木薯，番薯和sago全部加入糖水中。
4。然后加入另一半的浓椰浆，再加入适量的冰糖和罐装红腰豆，即可。记住椰浆水不要滚开。

Bubur Cha Cha

Bubur Cha Cha is an authentic Nyonya dessert consists of a colourful blend of ingredients flavoured with coconut milk and scented with fragrant pandan leaves. It comes with many different versions; some is added with black eye peas, banana or tapioca flour jelly, and it can be served hot or cold too. Nonetheless, cha cha is pronounced as “che che” in Hokkien and “che che” symbolizes abundance. In the olden days, Bubur Cha Cha is usually served during the Chinese New Year as it brings prosperity to everyone in this festive season. Let’s make a big pot of Bubur Cha Cha and share it with your neighbours and friends! I’m sure that they will like this dessert very much!

Ingredients:
500 g of yam
900 g of sweet potato (red, yellow)
800 g of tapioca
350 – 400 ml of santan
Little bit of small sago (Optional)
200 g of Gula Melaka
Canned Red Kidney Beans
Pandan leaves
3500 ml water
Rock sugar to taste

Steps:
1.Boil water and cut taro, tapioca and sweet potato into smaller pieces.
2.Steam the taro, tapioca and sweet potato with pandan leaves.
3.At the same time, boil 3500ml of water in a big pot. Add in gula Melaka, pandan leaves and half of the amount of santan.
4.Reduce the heat when the santan mixture is boiled. Add in the steamed taro, tapioca and sweet potato and small sago into the big pot.
5.Add in the leftover santan, rock sugar and canned red kidney beans and serve. Remember not to boil the santan mixture.

转载自open recipe

不用饺子皮的水晶饺 Crystal Dumplings

广东名点--水晶饺，皮白如雪，薄如纸， 内陷隐约可见.由于外形美观，味道鲜美爽滑，深受众多食客赞誉。在家做出美味的内馅并不难，但要做出晶莹剔透的外皮，却不是一件容易的事。但是我们可以用另一种特别的材料，特别的方法，一样可以做出皮薄如水晶的饺子。把原本是一件高难度的事变成一件低难度的趣事。不信？往下看就知道了。

材料:白萝卜一截，猪肉50克，红萝卜一小截。

做法：
1)白萝卜切下最粗的一截，然后从中间切开，用瓜刨削成薄片,切掉边角成四方形备用。
2)萝卜片放盐腌几分钟,变软后用水冲洗去掉咸味.
3)猪肉剁成末，加盐，酱油，胡椒粉，生粉拌匀后加入胡萝卜粒腌10分钟，
4）取一萝卜片滤干水分,在朝上的一面拍上干的生粉,然后在中间放上肉馅,对角把四边捏起来.摆放在碟子上.
5大火把水烧开后,放进萝卜饺蒸10分钟，淋上薄芡，洒上葱花装饰.

小心得：
1)萝卜用盐腌过后，记得冲水，不然很咸。
2）肉馅加了胡萝卜粒使颜色更好看，可改成其他材料。
3）蒸好的饺子如果少部分边没粘全，趁热用筷子轻轻夹一下就行。

Ingredients: A small part of white radish, 50g pork meat, a small part of carrot, salt, soy sauce, pepper, cornstarch

Steps:
1. We just need the widest part of white radish. Cut into half and use a peeler to peel the white radish into wide thin slices. Cut the corners to make it square shape.
2. Soak with salt water for a few minutes till soft. Once soften, rinse with water thoroughly to get rid of the saltiness. 
3. Mince pork meat. Add salt, soy sauce, pepper and cornstarch. Mix well then add in carrot diced. Continue to mix well and let it marinate for 10mins.
4. Get a thin white radish slice and drain. Pat a little cornstarch on the surface. Put marinated minced meat in the middle of the radish slice. Pinch the side of the radish up diagonally (as last picture shown) and put on a plate.
5. Bring a steamer to boil over high heat. Put the plate onto the steamer and steam for 10mins. Pour some thin gravy and sprinkle some spring onion on top of the dumplings as decoration before serve.

Tips: 
1. Remember to rinse the white radish till well, else it will turns out to be very salty. 
2. It will slightly more colorful after added in carrot diced into the meat. You may also add other ingredients as you prefer.
3. Gently stick the radish sides with chopstick if you realize that the dumplings are not well stick with each other when steaming.

转载自open recipe

蒸milo梳打饼蛋糕

材料:
Ping pong饼干30 片 捶碎
糖 150gm
牛油150 gm
鸡蛋 6 粒

做法:
先把糖与牛油打至发,逐粒蛋加,最后加入饼碎。把它分成2/3个不同的碗加上自己喜欢的味道。放下去大火蒸,每层5分钟最后一层10-16分钟。

Recipe by kerry wong
* 饼干已经有油了,如果你觉得油就减多少牛油。不过可以试这个食谱我做了好几次都不会油哦。
* 不让饼干上面那一层变干变硬，通常完全冷却后,我就进 tupperware咯。

agar-agar kering

久违了一年的agar-agar kering，因为这里找不到，而且上网订购的运费很贵，于是做做看，晒了两天。外酥内软的，很满意^^

10gm--干燕菜条
500 ml 的水
100gm---砂糖
80gm----冰糖
少许玫瑰香精（不加也行）
模具---四方，正方都行，只要是扁的。我用做mini swissroll的那种模具

1）干燕菜条浸水剪成小段备用。
2）所有材料煮至完全融化。
3）把燕菜液体倒入，待凝固。
4）切成条状，正方，四方都行，

别切得太小。因为晒干后会缩小。也别切得太大哦，里头软的部分比表面的结糖多出太多，口感不太好。
据说省去冰糖就无法结糖。减少糖量也是无法结糖。

在太阳下晒，直到表面都硬了（结糖），这次晒了两天，因为等不及吃。
我看的食谱晒了两个星期= =

Recipe by helen lee
* 抱歉，忘了提醒这一点，这效果不只晒了两天，晚上有放进烤箱，50度，风扇。
* 我的烤箱最长时限是60分钟，在介于傍晚和晚上之前只烤了两轮（120分钟），睡觉前在让烤箱自己烤个60分钟，放在烤箱里一晚（那里没蚂蚁），第二天打开就会发现结糖哦。
* 晒或烤的时候千万不要铺任何纸张哦，会粘着的，就直接在模具上晒，每天要让燕菜翻身。
* 干燕菜条：那种包装卖的 做agar-agar，一条一条的 。