自製雪菜

材料:

白蘿蔔葉1個

粗鹽2茶匙

做法:

白蘿蔔葉洗淨擰乾水份，將鹽均勻灑上，等待一會再擰乾多餘水分，然後放進冰箱冷藏一夜，取出後用水浸泡一會，再擰乾多餘水分，可摘一小塊來試味。

蠔油椰菜仔

材料:

椰菜仔 8 個

清雞湯半杯

鹽少許

蒜蓉一湯匙

蠔油一湯匙

做法:

椰菜仔開邊。

蒜蓉起獲,加入椰菜略炒。

加清雞湯煮至椰菜軟身。

加蠔油和鹽調味便可。

* 用這個方法椰菜仔嘅菜味少一些，老公覺得好吃，比較椰菜花好吃很多，起碼在我們家一定不是最不受喜歡蔬菜。

韓國香瓜Oriental melon

This melon called Oriental melon is a fruit, taste very sweet, 台灣人叫韓國香瓜，味道唔錯。

蕪菁炒瘦肉

在市場買了turinip 蕪菁回家，便試試用蒜頭加入一些瘦肉來炒，哈哈！味道都唔錯。質感比較芥蘭頭諗，有些似蘿蔔。

Went to farmer's market buy some of the turnip, use some garlic and pork for a stir fry, it taste like daikon.

柱侯醬雞柳

材料 Ingredients：

• 雞胸 1 Chicken breast
  
• 洋蔥 Onion 1 piece
  
• 紅蘿蔔 1 carrot
  
• 柱侯醬 1 tbsp Chu hou sauce
  

做法 Procedure：

1. 洋蔥切片後拆開成幼條。Slice the onions, then separate.
   
2. 紅蘿蔔切絲 Slice the carrots thinly.
   
3. 雞胸切絲，用少許油、鹽和粟粉醃一會。Cut the chicken breast into strips, then use oil, salt, and corn starch to marinate for a little while.
   
4. 洋蔥和紅蘿蔔炒至半熟，備用。Pan fry the onions and carrots until about half done, then set aside.
   
5. 炒雞肉炒熟，洋蔥和紅蘿蔔回鑊。Pan fry the chicken until done. Add the carrots and onions.
   
6. 加入柱侯醬醬炒勻便可上碟。Add the sauce and stir well.
   

煎花鮫魚

Found this smelt fish at the store, just want to try it.
















材料 Ingredients：

• 魚 Fish 1 lb
• 鹽 Salt a little bit
• 薑 Ginger 3 slices

做法 Procedure：

1. 魚洗淨用鹽醃一會。Rinse the fish and use the salt to marinate for a little bit.
   
2. 加薑和油熱鑊中，再加魚煎熟。Add the ginger and oil into a hot pan. Pan fry the fish until done.
   

Cinnamon rolls 玉桂卷

Ingredients:

• 1 1/4 cups warm milk ( no hotter than 120F)
• 1 tablespoon active day yeast or
• 2 1/4 teaspoons quick rise yeast
• 2 teaspoon sugar
• 3 1/4 cups unbleached all purpose flour
• 1 1/2 teaspoon salt
• 4 tablespoon unsalted butter, melted

Filling:

• 1 1/2 cups tightly packed light brown sugar
• 1 1/2 tablespoon ground cinnamon
• 1 egg

Icing:

• 1 cup powder sugar, or a little more if needed
• 1 1/2 tablespoon water

Steps:

1. Put 1/4 cup of the warm milk in a small bowl. Add the yeast and sugar and whisk or stir to dissolve. Set the bowl aside for 8 - 10 minutes, until the mixture looks foamy. If the yeast isn't foamy after 15 minutes, start over with a new package.
2. Put the flour and salt in the large bowl and whisk to blend. Make a well in the center of the flour mixture, and pour the yeast mixture into the well. Then pour the remaining 1 cup warm milk and the melter butter into the well. Using the wooden spoon, stir together the flour mixture and the liquids until you get big, shaggy clumps of dough that start to stick together.
3. Sprinkle a little flour on your work surface. You can always add more later, so don't sprinkle too much. Dump the dough clumps out of the bowl onto your work surface. Dip your hands in flour and start kneading the dough. Keep kneading until the dough is smooth and springy and no longer sticky. It will take about 10 minutes. Lightly flour your hands and the surface if the dough starts sticking. It should feel tacky, like tape, but not sticky and gooey. The bench scraper is handy for scraping up any bits of dough stick to the table, and to help you move the dough around.
4. Wash out the large bowl and rub the inside with a think layer of vegetable oil or coat with pan spray. Shape the dough into a ball and put it in the bowl. Lightly rub or spray the top of the dough with a little oil. Cover the bowl with plastic wrap. Set the bowl aside and let the dough rise for 45 - 60 minutes, until it is twice as big.
5. While the bread dough finishes rising, put the brown sugar and cinnamon in the medium bowl and whisk together until well blended. Smash any brown sugar lumps to break them up. Set aside. Crack the egg into 1 of the small bowl and beat with the fork until blended. Set aside.
6. Sprinkle 3 tablespoons flour on the work surface. Turn the risen dough out of the bowl onto the floured surfaced and shape into a rough rectangle. Sprinkle another tablespoon of flour on top. Sprinkle from the edge closest to you, roll gently but firmly to the edge opposite you and then back again twice. Be careful not to roll the pin off the edge of the dough, or the dough will stick to the surface. Turn the dough a quarter turn and roll up and back again twice. When you turn the dough, it should move easily. If it doesn't gently lift area of stuck dough. loosening it with the small metal spatula, and sprinkle some more flour underneath. Repeat the rolling up and back and turning the dough until you have a 15 by 12 inch rectangle.
7. Brush any excess flour from the top and bottom of the dough with the large brush, and clean up any extra flour from around the dough with the bench scraper. Position the rectangle so you are facing a long side.
8. Using the small pastry brush, brush a thin coating of egg all over the top of dough. (you won't need all of it.) Use your finger to scrape the filling onto the dough and spread it evenly over the surface, leaving a 1 inch wide border uncovered along the long side opposite you.
9. Starting at the long side closest to you, roll up the dough into a long, keeping it fairly tight as you go. When you reach the opposite side, roll the dough on top of the uncovered border. Roll the log backward, so the seam is on top, and pinch all along the seam to seal it.
   
10. Lightly butter the cake pan or spray with pan spray. Using the serrated knife, cut the log crosswise into 10 rolls each about 1 1/2 inches wife. Use a gentle sawing motion when you cut so that you don't flatten the log. Arrange the rolls in the prepared cake pan, evenly spacing 8 rolls around edge of the pan and putting 2 rolls in the center
11. Cover the pan with plastic wrap and set in a warm place. Let the rolls rise for about 1 hour, or until they are nearly twice as big fill almost all of the open spaces in the pan.
12. After the rolls have risen for about 30 minutes, position an over rack in the center of the oven, and preheat the oven to 350F. That way, the oven will be ready when you are ready to bake.
    
13. Bake the rolls for 30 - 35 minutes, until they are golden and the sugar is bubbling around the edges. Using the oven mitts, transfer the pan to the cooling rack. Let cool for 10 - 15 minutes.
14. Put 1 cup powdered sugar in the other small bowl. Add the water and whisk until well blended and completely smooth. The icing should be fairly thick, because it thins out when it hits the warm rolls. If it is thin and runny, add a little more sugar.
15. Using the spoon, drizzle the icing over the top of the warm rolls in any pattern you like. Eat them while they are warm!
    

栗子炆雞

材料 Ingredients：

• 雞鎚仔 Chicken drumsticks 2 lb
  


• 栗子 Chestnuts 1 lb


• 柱侯醬 Chu sou sauce 2 tbsp
  


• 水 Water 2 cups
  

做法 Procedure：

1. 略煎雞。 Pan fry the chicken until the outside is brown.
   


2. 加入栗子、柱侯醬、水和少許糖，試味。Add the chestnuts, sauce, water, and sugar and taste.
   


3. 慢火炆至熟。On low heat, cook until done.
   

蜜糖芥辣汁Honey mustard sauce

材料 Ingredients ：

• 蜜糖 honey 4 tablespoon

• Dijon mustard 2 tablespoon

• 米酒醋 rice wine vinegar 2 tablespoon

做法 Steps：

1. 混合全部材料 Just mix everything together.

白糖糕 White Sugar Cake

Found this on internet, it taste good.

材料 Ingredients:

粘米粉 Rice flour 100g
糖 white sugar 80g
水 water 200ml
酵母粉 dry yeast 1／2 teaspoon
發粉 baking power 1/4 teaspoon

做法 Steps:

1. 篩匀粘米粉sift the rice flour
   
2. 粘米粉,糖,水拌勻 Mix the rice flour, sugar and water.
3. 用細火煮,煮時要不停攪拌以免結硬塊,煮成稀糊狀，cook the mixture in low heat, stir constantly, until it becomes thicker, kind of like baby food.
4. 然後用篩過濾,待冷卻後加入酵母水(用1湯匙的水開匀)及發粉拌勻。 Put the mixture through a sieve, when it cools down, add the yeast (mixed with 1 tbsp water) and baking powder, stir well.
5. 發酵6-10小時,倒入蒸盤內(先掃油),用大火蒸25分鐘,待涼切塊即可 Let it rest at room temperature for 6 - 10 hours, grease the bottom of the pan, pour the mixture inside and use high heat to steam for 25 mins. serve cool or warm.
   

Perfect Puff

I got a new toy, it's called perfect puff, you can see the photo on the left hand side. I brought one box of pancake mix to test my latest toy. The bottom of the pan is not flat, managing to make seven of perfect ones is quite a challenge.

For the first experiment, found out that the bottom of the pan is not flat, managing to make seven of perfect ones is quite challenge, I have to move around the pan to let it cook more evenly on fire.

The second experiment, I put jelly filling inside. The way I got the best results is to put one tbsp inside each of the holes then when it starts bubbling put the filling and another tbsp pancake mix in, finally got some almost perfect ones.

The kids have more fun eating it, even if they are not perfect looking.

叉燒 Cha Siu (BBQ pork)

Found this recipe from Nigella Lawson cookbook，taste like Hong Kong style Cha Siu。

材料 Ingredients：

• 肋骨 Pork spare rib 12 pcs
• 蘋果汁 Apple juice 1 cup
• 楓樹糖漿 Maple syrup 1/4 cup
• 油 Oil 2 tablespoons
• 生 抽 Soy sauce 2 tablespoon
• 八角 Star anise 2 pcs
  
• 桂皮 Cinnamon 1 stick
• 蒜 頭 Garlic 6 cloves
  

烹 調 步 驟 Steps:

1. 材 料跟 排 骨 醃一晚 Marinat all ingredients together over night.
2. 放入400F 焗爐內焗60分鐘 Bake them at 400F for about 60 mins.
   

Mom's Chinese New Year Cake

材料 Ingredients：

• 糯米粉1包 Glutinous rice flour 1 bag
  
• 占米粉半包 Rice flour 1/2 bag
  
• 黃糖半包 Blown sugar 1/2 bag
  

做法 Steps：

1. 用2碗熱水來攪均粉。 Use 2 rice bowls of hot water to mix the flour.
2. 半碗水慢下，搓15分鐘左右，變成粉團 Add another 1/2 bowl of water slowly, until it can form a dough. then knead the dough for about 15 mins.
3. 再加2碗水成漿可慢慢流下。 Add another 2 bowls of water until the dough can slowly run.
4. 倒進盤中蒸熟大約半小時。 Spray the oil onto the mold, and steam for half an hour or until done.
   

**蒸的時間看模子大小決定。 Steam time depends on the size of the mold.

菠蘿洋蔥炒牛肉 Stir Fry Beef with Pineapple and Onion

材料： Ingredients:

牛肉1/4 lb Beef 1/4 lb
洋蔥3個 Onions x3
菠蘿1/4個 「新鮮或罐裝都可」 Pineapples 1/4 (fresh or canned)
生抽1/4 茶匙 Light soy sauce 1/4 tsp
生粉1/4 茶匙 Corn starch 1/4 tsp
油少許 A little oil


做法 Procedure

1. 牛薄片，用生抽、生粉和油醃一會備用 Slice the beef into thin slices, and marinate with the light soy sauce and corn starch for a while.
2. 洋蔥切片後下鍋略炒，聞到香味後備用 Slice the onions and stir fry in a wok. When you can smell the onions' fragrance, set aside.
3. 同鍋下油用大火炒牛肉，再下洋蔥和菠蘿略炒即可 Add a little oil into the wok and stir fry the beef in high heat. Add the onions and pineapples, and stir fry until done or the pineapples are warm, but not hot.

豉汁蒸排骨 Pork with black bean sauce

材 料: Ingredients:

• 飛 排 1 lb Ribs 1 lb
  
• 蒜 頭豆 豉醬 1／2湯匙 Garlic and black bean sauce 1/2 tbsp
  
• 蒜 頭 6 粒 （ 切 小 粒 ） Minced garlic 6 cloves
  
• 生 抽 、 老 抽 、 糖 、 各 適 量 Light soy sauce, dark soy sauce, sugar to taste
  
• 生 粉 及 麻 油 Corn starch and sesame oil
  

烹 調 步 驟 : Procedure

1. 先 調 和 生 抽 、 老 抽 、 糖 、 蒜頭豆豉醬 、 蒜 頭 ， 再 跟 排 骨 醃 一 會 。 Marinate the ribs with the light soy sauce, dark soy sauce, sugar, garlic and black bean sauce, and the garlic.
   
2. 放 入 雪 櫃 醃 約 30 分 鐘 。 Put in the fridge for half an hour.
   
3. 加 入 生 粉 ， 拌 勻 。 Add corn starch and mix well.
   
4. 最 後 加 入 麻 油 、 水 。 Add water and sesame oil and mix well.
   
5. 醃 好 之 一 字 排 放 在 鍋 碟 上 ， 燒 一 鑊 水 ， 水 滾 時 放 入 排 骨 ， 蒸 20 分 鐘 ， 即 成 。Put onto a plate and boil water in a pot. When the water boils, put the plate into a steam basket and steam for 20 minutes.
   

鹵水蛋 My Favorite Egg Dish

This is one of the most common Cantonese stock.

鹵水汁材料 Chinese marinate sauce (some called master stock) ingredients:

• 川花椒1／2湯匙 dried szechuan pepper 1/2 tbsp
  
• 八角1／2湯匙 dried aniseed 1/2 tbsp
  
• 丁香1／2湯匙 flos caryphylli 1/2 tbsp
  
• 桂皮1條 cinnamon stick x1
  
• 水5杯 water 5 cups
  
• 鼓油1湯匙 light soy sauce 1 tbsp
  
• 老抽1湯匙 dark soy sauce 1 tbsp
• 薑數片 ginger several slices
  
• 蔥2條 green onions 2 stalks
  
• 鹽少許 salt to taste
  
• 黃糖少許 brown sugar to taste
  
• 酒少許 wine to taste
  

• 烚蛋6隻 hardboiled eggs x6
  

做法： Procedure

1. 鹵水材料煮滾，加入蛋。 Combine everything but the eggs and boil, taste, and add eggs when right.
   
2. 慢火煮半小時便可。 Simmer 1/2 hour.
   

*我們喜歡與牛腩一起鹵，時間會長一些。 We like adding stew beef to this, but it lengthens the cooking time.
*鹵水汁與雞和炸豆腐都可。Can be combined with chicken or tofu.
*鹵水汁下次可再用，如果味道不足加多一些材料。 -也可買一樽已做好或像茶包式樣的香料。The sauce can be reused, but more ingredients may need to be added next time to taste. Bottles of premade sauce or mixed spice pouches can be used as well.

123糖醋排骨 123 Sweet and Sour Pork

材料： Ingredients:

• 排骨1.5 lb Ribs, 1.5 lb
  
• 1湯匙酒 Wine, 1 tbsp
  
• 2湯匙醋 Vinegar, 2 tbsp
  
• 3湯匙糖 Sugar, 3 tbsp
  
• 2湯匙生抽 Light soy sauce, 2 tbsp
  
• 2湯匙老抽 Dark soy sauce, 2 tbsp
  
• 2湯匙水 Water, 2 tbsp
  

做法： Procedure

1. 排骨洗淨抹乾。 Rinse the ribs and pat dry.
2. 所有調味料煮滾試味後下排骨 Combine all ingredients except for the ribs and boil. Taste, and when it's right add the ribs.
   
3. 炆至熟便可上碟 Simmer until done.
   

芝麻合桃雞柳 Walnut sesame chicken

Found this recipe on magazine, and I made some modifications and the following is my version.


材料 Ingredients：

• 雞柳1.5磅 chicken breast 1.5 lb
• 黑芝麻3湯匙 black sesame 3 tablespoon
• 合桃1杯 walnut 1 cup
• 麵粉 1／4杯 flour 1/4 cup
• 雞蛋1隻 egg 1
• 鹽少許 salt a little bit
  

做法 Procedure

1. 雞柳洗淨切小件。Rinse and cut the chicken to bite size.
2. 合桃弄碎，大小隨意， 與芝麻拌勻放在碟上。Grind the walnut, the size does not matter, and mix the sesame on a plate.
3. 麵粉和鹽混合放在另一碟上。Mix the flour and salt on the second plate.
4. 雞蛋打勻。Beat the egg.
5. 雞柳先沾上麵粉、再沾雞蛋，最後上合桃，放在焗盤上。First dip the chicken in the flour mixture, then the egg, then into the walnut mixture and put them on a baking sheet.
6. 放在400F焗爐內焗20分鐘。 Bake at 400F for 20 minutes.
   

豆腐滾魚柳湯

This is another common soup, normally use the fresh fish I use the fillet, the taste is not that bad.

材料 Ingredients：

• 魚柳二塊 2 fish fillet (I use haddock)
  
• 豆腐半盒 1/2 box of firm tofu
  
• 薑數片 several pcs ginger
  
• 水三杯 3 cup water
  

做法 procedures：

1. 洗淨魚抹乾備用。Rinse and pat dry the fish.
   
2. 豆腐切粒備用。Cut the tofu into pcs.
   
3. 放油起鑊，加薑和魚煎。Add the oil in the hot pan, then add the ginger and fish for pan fry.
   
4. 魚煎兩面之後，加水和豆腐滾20分鐘，Pan fry the fish both side, add the water and tofu, let it boil for about 20 mins.
   
5. 加鹽調味。Add salt to taste.
   

我的懶人蛋撻 Egg tart

This is also the boys' favorite, but we can't find it here, so I have to make it, still need to work on the appearance.


材料 Ingredients：

• pie crust x 1

• 蛋x3-3 eggs
  


• 糖70g-70g sugar
  


• 吉士粉1湯匙-1 tbsp custard powder
  


• 淡奶1∕2杯-1/2 cup evaporated milk
  


• 水1∕4杯-1/4 cup water
  

做法 Procedure：

1. 先將蛋和糖打勻 Mix eggs and sugar together.
   


2. 加入吉士粉打勻 Add custard powder and mix well.
   


3. 最後加淡奶和水打勻，去除表面泡沫。Add the evaporated milk and water and mix well; if there is foam, spoon it out.
   


4. Pie crust 解凍（約二十分鐘），用杯子切出形狀放入錫紙盤內。Let the pie crusts sit at room temp for 20 min, then use a cup as a cookie cutter to cut them and put them in foil cups.
   


5. 用叉子叉數次。Use a fork to poke holes in them.
   


6. 用350。F焗爐下層焗15分鐘。On the bottom rack of an oven, bake at 350 F for 15 min.
   


7. 熄火後再多焗15分鐘。Turn off the heat and let them sit inside the oven for another 15 min.
   

咖哩雞 Curry Chicken

材料 Ingredients：

• 雞中脾6件-6 Chicken thighs
  


• 洋葱2個-2 onions
  


• 紅蘿蔔4隻-4 carrots
  


• 薯仔5隻-5 potatoes
  


• 蒜蓉少許-a little minced garlic
  


• 咖哩粉2湯匙-2 tbsp curry powder
  


• 水2 -3 杯-2-3 cups water
  


• 椰汁半罐-1/2 can coconut milk
  

做法 Procedure：

1. 雞中脾洗淨去皮和肥，可切成較小件。 Skin the chicken and remove the visible fat, then slice into small pieces.
   


2. 蔬菜去皮切成小塊。Peel the vegetables and slice into small pieces.
   


3. 加少許油入熱煲內。In a hot pot, add oil.
   


4. 加蒜蓉和洋葱略炒。Add minced garlic and onions and stir.
   


5. 加雞炒至開始熟便加咖哩粉略炒。Add chicken and, when it starts to brown, add curry powder.
   


6. 加薯仔、紅蘿蔔和水攪均炆1小時或至熟。Add potatoes, carrots, and water. Stir well and stew for 1 hour or until done.
   


7. 加入椰汁。Add coconut milk.
   

鬆軟蛋糕Our favorite cake

材料 Ingredients:

• Cake mix 1盒（18.25oz)
• Instant pudding mix 1 盒(3.9 oz)
• Sour cream 1 lb
• 蛋 3 隻 3 eggs
  
• 油1／2 杯 1/2 cup oil
• 水1／3 杯 1/3 cup water
  

做法 Procedure：

1. 將所有材料打均成為糊狀。 Combine all ingredients and mix well.
   
2. bundt cake 模模子塗油免黏。Spray or spread oil onto the cake mold so it does not stick.
   
3. 麵糊倒進模內。Spoon the batter into the mold.
   
4. 350F焗1小時。Bake at 350F for 1 hour.
   
5. 待冷後從模倒出。When it cools, take it out.
   
6. 可灑上糖粉作裝飾。Add powdered sugar to taste.
   

*如用朱古力cake mix便用朱古力pudding mix Use the same color cake mix as pudding mix.