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.