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油炸面饼【普里】Poori/Puri -Indian Food

呵呵~~
去考场时,就在早茶时段,
给我试吃到这个,
也抓紧机会拍拍拍。
 这里我大概写下,
食堂营业者给我的食谱。
这里我只提油炸面饼【普里】的做法,
至于酱料,可以随性煮。
材料简单,也可以认识其他种族的食材。

材料:
面粉 半包
牛油 1 tbsp
盐 1/4tsp
糖1tsp
温水 适量

做法:
1)把所有的材料少许温水搓成面团。
2)慢慢加入温水,搓到面团比较有弹性。
3)把它分成几个面球,然后压迫成面饼,大概是4mm左右的厚度。
4)把油烧热,然后放面饼下去炸。用漏勺兜转,慢慢把面饼炸至两面都金黄色,看到膨就可以翻面。炸好了的面饼就放在吸油纸上,好让多余的油被吸掉。
5)可以于蔬菜咖喱或其他酱料上桌。油炸面饼有郁的油香味,吃起外皮酥脆里面却非常柔,要吃炸的。

Ingredients:
500gm wheat flour
1 tbsp margarine
1/4 tsp salt
1 tsp sugar
 hot boiled water


Steps:
1) Mix flour with salt, sugar and margarine until it resembles breadcrumbs.
2) Add little boiled water at a time and knead well to form a dough with hand.  The dough should be slightly stiff.
3) Apply oil to dough ball, spread on the rolling board. Roll the dough evenly into circles with 4mm thickness.
4) Heat oil in wok, the oil must very hot to rises it fast. Deep fry the flattened dough. Press gently with a slotted spoon to puff up the poori. Fry till golden brown and turn over. Once cooked, drain on paper towels. Continue with the other rolled balls, add one poori at a time.
5) Serve poori hot with a vegetable curry or sweet dishes

怪味黑椒肉片Braised Pork Belly with Special Black Pepper Sauce

原食谱:百猪争艳100道
Recipe from "Easy Pork Cookery 100 Pork's"


材料:
300gm 五花肉(连皮)
2梗  青葱(切段)
1大匙 蒜米

怪味黑椒酱料:
1大匙 黑胡椒末
1大匙 A1酱
1大匙 HP酱

1大匙 番茄酱
1 1/2 大匙辣椒酱
1大匙 耗油
1大匙 L&P酱
1大匙 糖
4汤匙 水
1/2小匙 麻油

做法:
1) 将五花肉放入沸水于中火煮约30分钟,取出马上泡在冷水约1小时,盛起抹干水分,切成薄片。
2) 爆香蒜米,注入怪味黑椒酱料煮沸,放入五花肉片拌炒焖煮一会至汁料浓缩,加入青葱炒一下,即可上碟。

Ingredients:
300 gm pork belly (with skin)
2 stems spring onion
1tbsp chopped garlic

Special Black Pepper Sauce (mix well):
1 tbsp crushed black pepper
1 tbsp A1 sauce
1 tbsp HP sauce
1 tbsp tomato sauce
1 1/2tbsp chili sauce
1 tbsp oyster sauce
1 tbsp L&P sauce
1 tbsp sugar
4 tbsp water
1/2 tsp sesame oil

Steps:
1) Cook the pork belly over medium heat for 30 minutes until cooked through.  Soak into cool water immediately for about 1 hour.  Remove and pat-dry.  Cut into thinly slices.
2) Saute garlic till fragrant.  Place in pork belly slices and stir-fry until well coated with the sauce, then reduce to medium heat.  simmer for a while until the sauce is slightly thick.  Add in sectioned spring onions, stir well.  Dish up and serve hot.

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