Ingredients:
- 10g 当归
- 10g 黄芪
- 2颗 鸡蛋
- 6颗 红枣
- 1勺 红糖
Directions:
- 鸡蛋、当归、黄芪分别洗净，红枣温水泡发后掰开。（红枣漏拍了，汗！）
- 除红糖以外的所有材料放入药锅或者砂锅里，加水两碗，点火烧开
- 开了以后转中小火煮10左右，鸡蛋熟了，即可捞出
- 鸡蛋晾凉了，剥壳，再放回锅内
- 小火煎至水只有一碗时，放红糖，继续煮5分钟左右即可
Ingredients:
- 6粒（约12g）生白果仁
- 20g 干腐竹
- 20g 芥兰
- 20g 潮州咸菜
- 50g 香米
- 1/2茶匙（3ml）芝麻香油
- 10g 香葱
- 300ml 骨汤
Directions :
- 干腐竹用温水泡开，切成2cm的斜段；潮州咸菜用流动水冲洗干净，切成丝；香葱洗净，切成小粒；芥兰洗净切碎；香米淘洗一次，放入砂锅中，备用。
- 将骨汤倒入砂锅中与香米拌匀，移至灶台上用大火煮开，再转小火煲煮至香米六成熟。
- 放入生白果仁、腐竹段、芥兰碎和潮州咸菜继续煲煮至所有原料成熟，调入芝麻香油搅拌均匀，离火。
- 最后，将切好的香葱撒在上面即可。
Ingredients:
- 250g 马蹄粉
- 125g 砂糖
- 100g 马蹄肉
- 1250g 清水
Directions:
- 马蹄粉加水500g搅拌至没有粉粒,制成生粉浆.
- 马蹄肉切粒,放入生粉浆中,拌匀.
- 砂糖加水750g煮至溶化,制成糖水.
- 把热糖水加入生粉浆中,搅拌均匀,制成马蹄粉浆.
- 把马蹄浆倒入容器
- 猛火蒸约30分钟,放凉后切形即成.
Ingredients:
- 1块豆腐
- 50g 肉末
- 姜少许
- 葱花少许
- 酱油少许
- 黄酒少许
Directions:
- 豆腐切小块入沸水焯,沥干水待用.
- 油锅六成热,下葱姜末爆香,放入肉末炒至变白,加入XO酱,酱油,盐,黄酒.
- 加入豆腐翻炒至熟,撒上葱花即可 注意:豆腐要最后放入,才能保证其既香又鲜嫩.
Ingredients:
- 30g (2汤匙) 薏米
- 400g 带皮冬瓜
- 400g 猪肋骨
- 20g (1块）带皮老姜
- 10g (2茶匙）盐
Directions:
- 猪肋骨洗净，在沸水中汆烫出血水后，捞出在流动水中反复冲洗。
- 用小刷将带皮老姜和带皮冬瓜的外皮刷洗干净。用刀背将老姜拍散。将冬瓜切成4cm见方的大块。
- 取褒汤锅（或砂锅），把处理好的排骨、拍散的老姜、冬瓜块和薏米一起放入。注入相当于3倍固体食物体积的冷水。
- 先用大火将汤水煮沸，再改小火慢炖2小时。过程中要不时捞出汤表面的油水及血沫。
- 食用前调入盐即可。
Notes:
保留冬瓜皮和老姜皮，更有效的保留了其中的营养成分，而且不容易把冬瓜煮烂从而破坏汤的味道。
Ingredients:
- 1朵银耳
- 1个木瓜
- 20g 冰糖
- 水适量
Directions:
- 银耳提前一宿用凉水泡开，洗净，剪成小朵。
- 木瓜去皮，去籽，切成小块。
- 木瓜与银耳一同放入锅内，加入适量水，放火上烧开。
- 加入冰糖，小火炖30分钟即可。
Notes:
银耳一定要用凉水泡发，不然煮出来的不稠。 想让银耳羹稠，有个小窍门，就是煮好后的银耳，马上放入凉水中。这样过一会儿就会变得浓稠了。
Ingredients:
- 100g self-rising flour
- 80g sugar
- 100 - 105 ml water
- red food coloring
Direction:
- Put an inch of water into the rice cooker, the steaming rack and the cups for steaming, press the cook button.
- When the water boils, mix the ingredients thoroughly and well combined.
- Pour into the steamed cups to 90%, almost to the brim and close the rice cooker.
- Cook for 15 - 20 minutes (no peeking).
- After koh’s are done, remove and put in more cups to heat up for the remaining batter (if there is any).
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Ingredients :
- 10 gm aiyu powder (愛玉粉 10克)
- 50 gm sugar (糖 50克)
- 1000 ml water (水 1000毫升)
- 1 lemon (檸檬 1粒)
- 1/2 glass honey (蜜糖 半杯)
- 1 can longan (罐頭龍眼 一罐)
Directions :
- Mix evenly aiyu powder and sugar, add in water boil. (將愛玉粉加糖拌勻，加入水拌勻，煮至滾)
- Pours into the mould to cool, puts in the refrigerator for two hours. (倒入模型冷卻，放入冰箱兩個小時)
- For serving add in honey, longan syrup, and lemon juice. (吃的時候，加入蜜糖，龍眼糖水，和檸檬汁即可)
- 200 grammes or 1 bowl of sugar snap peas
- 2 tablespoons tiny anchovies (give a quick very rinse of water to get rid of dust / dirt)
- 4 cloves garlic (chopped)
- 2 tablespoon of cooking oil (palm oil)
- Warm water for sprinkling
- 1 tablespoon oyster sauce
- Heat oil in wok. Add tiny anchovies and reduce heat to medium. Fry the anchovies till golden brown. Remove anchovies and set aside to cool.
- With remaining oil in wok, add garlic and fry till aromatic. Increase heat to high and add sugar snap peas. Stir fry continually for 2 to 3 minutes whilst adding oyster sauce. Sprinkle some warm water occasionally to prevent drying up.
- Serve on plate and sprinkle fried anchovies on top of the sugar snap peas.
Ingredients :
For the filling :
For the filling :
- 100 g green beans
- Sugar to taste
- 50 g freshly grated coconut
- 1 screwpine leaf (daun pandan)
- enough water for boiling
For the bater :
- 1 cup rice flour
- 1 - 2 eggs
- a pinch salt
- 1 cup water
- 1/2 teaspoon tumeric powder
Directions :
For the filling :
For the filling :
- Boil the green beans till soft.
- Add the other ingredients and cook till slightly dry.
- Take a bit of the mixture and make it into a ball, then flatten it.
- Leave aside.
For the bater :
- Mix well the above ingredients. Make sure there's no crumbles.
- Heat enough oil in a frying pan.
- Dip the filling, into the bater and fry till golden brown.
