生炒糯米饭 Fried Glutinous Rice

去茶楼喝茶，都会要一个生炒糯米饭 。常在茶楼 吃，当然有点贵。平常在家也想做来吃，好让一家大小吃个够。试做过几次，都 失败。糯米饭不像茶楼里的那么松。后来与朋友谈天，他说他在一个饮食节目中听到一位知名食家说，做生炒糯米饭，要把蒸好的糯米饭洗一洗。试了几次，摸到了窍门。不能说比茶楼 的更好吃，但也做到松松的，一粒粒的，味道也相差不远。

糯米泡水待过夜，沥干水，放上蒸笼蒸45 分钟，
糯米不要放水。
glutinous rice soak into water over night,drain well,
steam it over high heat for 45 minutes,do not put
water into the glutinous rice when steam.

配料：虾米，叉烧，腊肠，小葱，鸡蛋，冬菇。
（对不起，腊肠，小葱，冬菇没有拍到照片。）
other ingredients:dried prawn,char siew, chinese
sausage,small onion,egg(scramble),chinese
mushroom.

热锅，下油，爆香小葱
heat wok and oil,fragrant small onion.

后下虾米，爆香
then add in dried prawn,fragrant.

加入叉烧，腊肠，冬菇
then add in char siew, sausage, mushroom

炒香所有的配料后，才去洗蒸好的糯米饭。用冷水冲洗
不要一直洗呀洗，要快手洗散糯米饭。
fragrant all the ingredients then only go and wash the
cooked glutinous rice with cool water,wash it quickly
and loosen the rice.

沥干水 drain well

沥干水后，加入炒好的配料
then add it into fragrant ingredients

调味：蚝油，生抽，黑酱油，半小匙糖，你
也可以放味精。
seasoning:oyster sauce,soy sauce,dark soy sauce,
half teaspoon sugar.

炒均匀 stir- fry well

加入预 先炒好的鸡蛋
then add in scramble egg.

炒均匀 stir-fry well

花生米：用冷锅冷油慢火炸香。
peanut:put raw peanut and cool oil into the pot
then only heat up,use slow fire to fry the peanut
till slightly brown or cook, dish up.

做好的生炒糯米饭
this is it.

烤鸡 Roast Chicken

当初来到比利时，在街上走着时，发现有些商店的门口放着一个大烤箱，铁架上串着一只只的鸡。铁架一直在转，鸡就在烤。那香味传来，香得不得了，买来试试，却很失望。只有皮上香而有味，肉淡而无味。一天，翻看食谱时，里面夹有这方子。这方子也不知收藏了多久，也忘了在那一份报纸剪下来的。试过这方子 后，从此不再买外面的烤鸡来吃了。千万不要被这长长的材料吓倒，它却是非常容易做的一道菜，

材料：鸡 1只 chicken

腌料 marinade：A

泰式辣椒酱 1大匙 thai chilli sauce 1 tbsp

咖哩粉 1大匙 curry powder 1 tbsp

蚝油 1大匙 oyster sauce 1tbsp

芫茜粉 1大匙 coriander powder 1 tbsp

生抽 1大匙 light soya sauce 1 tbsp

绍兴酒 1大匙 shaoxing wine 1 tbsp

鸡蛋 1 粒 egg 1

番茄酱 1 ½ 大匙 tomato sauce 1 1/2 tbsp

海鲜酱 2大匙 hoisin sauce 2 tbsp

辣椒粉 2大匙 chilli powder 2 tbsp

五香粉 1小匙 five spice powder 1 1/2 tsp

鱼露 1 ½小匙 fish sauce 1 1/2 tsp

盐 ½小匙 salt 1 1/2 tsp

糖 2 小匙 sugar 2 tsp

腌料 marinade：B（舂烂blended）

姜 100克 ginger 100 g

葱头 5 粒 shallots 5

做法：

1．先把鸡洗净后切开胸部，摊开；将所有腌料A充分搅匀，涂抹均匀鸡体内外，用尖的器具插鸡肉几下，好让腌汁进入肉里，放入一盘里以保鲜膜封好，盛入冰箱待隔夜。

2．取出腌 好的鸡，沥干汁料，加入舂烂的腌料 B ，拌匀，腌半小时。

3．预热烤箱220 度。

4．盛入烤箱烤 30 分钟。

5．取出鸡反转涂上腌过鸡的腌汁，再烤30分钟。

6．取出鸡再反转，再涂上腌过鸡的腌汁，烤15分钟或至熟及金黄色，即可。

mix ingredients A

mix well

clear the chicken

put the chicken into marinade sauce

rub the sauce over the chicken

cover with foil and keep in the fridge over night

blend ginger and shallots

take out chicken from the fridge and spread
the blended ginger over the chicken, keep a side
for 30 minutes.preheat oven 220 degrees.

bake for 30 minutes,take out turn it over and spread
some leftover sauce on it and bake for 30 minutes,
take it out again ,turn it over and spread some sauce
on the chicken and bake for another 15 minutes or
till the chicken is cook.

Done!!

Serve.

叉烧(Cha Siew) Roast Pork

1 kg Pork Belly - Slice into long slices - width 1 inch

Marinate Sauce:
叉烧酱(char siew sauce) 5 Tablespoon
酸梅酱(plum sauce) 5 Tablespoon
海鲜酱(hoi sin sauce) 3 Tablespoon
绍兴酒(shao hsing wine) 1 Tablespoon
五香粉(five spice powder) 1/2 teaspoon
豆豉 (磨烂grinde) 1/2 tablespoon
Oyster Sauce 2 Tablespoon
Soy Sauce 1 Tablespoon
Sugar 1/2 bowl (Rice Bowl)
Garlic 2 Cloves (Sliced)

1. Marinate 1 kg of pork belly with the Marinate Sauce. Put it into the fridge overnight.
2. Preheat oven to 220'C.
3. Remove the pork from the marinate sauce.
4. Take half rice bowl of the marinate sauce and mix it with 1 tablespoon of honey ,2 tablespoon海鲜酱(hoi sin sauce) and 1 tablespoon of black sauce. (This is the spread sauce)
5. Place the pork on the baking tray.
6. Spread the spread sauce on the pork.
7. Bake for 15-20mins(sometimes you need to bake more than 20 mins) and turn the pork to bake the other side and spread sauce.
8. Bake for another 15-20mins (check and see if the sides of the pork are starting to burn to know if it is cooked).

蛋糕仔 Kueh Bulu

这一种蛋糕在我国各大超市都有的卖！当蛋糕出炉的时候，那香味非常吸引人，都会忍不住买来吃。现在身在异国，想吃就要自己做。

蛋 5只, 面粉 125克, 糖 150 克.

蛋和糖打至松发呈乳白色.

面粉过筛，加入蛋糊.

搅拌均匀.

烤箱预热180°C，蛋糕模也需加热.

小心放入少许面糊.

烘烤至金黄色.