味增三文鱼 (Miso Salmon)

(Recipe Source: https://www.youtube.com/watch?v=hhkTHfsl_iM)

Ingredients:

• Salmon Fillet(with skin on and bones removed)
• 3 tbsp Miso Paste
• Red Chillies (thinly sliced)
• Ginger (sliced)
• Bok Choy
• Broccoli (chopped)
• Enoki Mushrooms (Roots off)
• Fish Stock

Methods:

1. To prepare the bok choy, separate the leaves from the stem. Set the leaves aside. Thinly slice the stems diagonally.
2. Pour in fish stock to the cooking pan. Add in Miso paste, chilies and ginger, bring to boil. Reduce the heat. Gently place the salmon (skin side down) into the pan.
3. Let the salmon poach for about 5-6 mins (gentle simmer until the salmon is cooked, but don't overcook). 
4. Gently lift the salmon out of the broth and onto a plate. Remove the salmon skin. Place the salmon into serving bowls.
5. Add the chopped broccoli and bok choy stems into the broth and simmer for 2-3 mins. Add in the bok choy leaves and enoki mushrooms. Continue to let the broth simmer for another 1-2 min.
6. Serve the salmon with the broth.

香煎脆皮三文鱼 (Gordon Ramsay’s Crispy Salmon)

(Recipe source: http://gordonramsaysrecipes.com/09/gordon-ramsays-crispy-salmon/)

Ingredients:

• Salmon Filet
• Olive Oil
• Salt
• Coarse Black Pepper

Directions:

1. Take your filet of salmon, and roll it up, skin side facing out. Place the rolled up salmon filet on a cutting board, and score the skin crosswise about one half inch deep. Keep your cuts close together to get extra crispy salmon skin, and score the entire length of the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.
2. Open each score and sprinkle salt into the cut. Glaze the top of the salmon filet with olive oil.
3. Heat a heavy skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Season the top of it with salt, and don't touch it anymore! Watch the salmon, and turn it, when it has colored 2/3rds of the way up the filet. 
4. Once you have flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another minute or so, watching the color. Remove the pan from heat, flip the salmon back to the skin side, and let it rest a minute.

Ingredients (Sauteed Potatoes):

• Potatoes
• Olive Oil
• Butter
• Salt & Pepper
• Herbs (Rosemary)

Directions:

1. Boil the potatoes in salted water for 4-5 min (I cooked 7 min). 
2. Heat a little oil in a pan and add the potatoes. Season with a little salt and pepper and add the rosemary (I don't have rosemary at home, I used Parsley flakes as replacement).
3. Saute until browned, add a knob of butter and saute for a further 1-2 minutes until golden and cooked through.

Ingredients (Sauteed Vegetables):

• Celery, cut into 1/2 inch pieces
• Cherry tomatoes
• Butter
• Salt & Pepper
• Herbs (Parsley flakes)

Directions:

1. Heat 1 tbsp olive oil in a medium skillet until it just starts to smoke. 
2. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. 
3. Stir in the celery and continue to cook until it is fragrant. Stir in the herbs, salt and pepper, then serve.

亲子丼 (Oyakodon)

材料：

• 鸡肉（切成小块），洋葱（切丝），鸡蛋（打散备用）
• Dashi粉，水，
• 糖，酱油，青葱

做法:

1. Dashi粉加入水拌匀，和鸡肉、洋葱丝一起倒入锅中，用小火煮滚。
2. 加入糖和酱油调味，再打入蛋汁，稍微焖煮一下后起锅。
3. 把材料倒在白饭上，撒上青葱即成。

娘惹粽子 (Nyonya Dumplings)

今年的娘惹粽，还是用回旧的食谱，只加了豆蔻粉，没想到味道更好。家婆还特地打电话来说今年的娘惹粽很好吃 :-)

粽子食谱

覆盆子蓝莓蛋糕 (Berry Cake)

转眼间小宝贝已经1岁了，时间过的真快啊！阿姨没什么可以送给你，只能亲手做个生日蛋糕给你... 祝你生日快乐！快高长大！

Frosting Ingredients:

• 400g Whipping Cream 
• Castor Sugar

Methods:

1. Beat the whipping cream with sugar on high speed until stiff peaks.

Toppings/Fillings:

• 350g Blueberries
• 400g Raspberries

Cake Ingredients:

• 5 Egg Yolks
• 20g Castor Sugar
• 120g Milk
• 55g Melted Butter
• 120g Cake Flour
• 5 Egg Whites
• 60g Castor Sugar
• 1tsp Vanilla Powder

Methods:

1. Preheat oven to 160C.
2. Whisk egg yolks with sugar. Add in melted butter and milk, whisk together. Add in cake flour, whisk to combine.
3. Beat egg whites with mixer until frothy. Add vanilla powder and sugar, beat until stiff peak.
4. Whisk one-third of the egg white mixture into egg yolks batter. Gently fold to combine.
5. Fold in the remaining egg white mixture to combine.
6. Transfer batter to the bake pan. Bake for 45min to 1 hour.
7. Let cool upside down for 1 hour.
8. Once your cakes are fully cooled, cut cake horizontally into 2 layers using a sharp serrated knife. Place the bottom layer on a cake stand. Spread a thin layer of frosting over it. Cover with berries.
9. Top with remaining cake layer. Spread with remaining whipped cream. 
10. Decorate the top of the cake with raspberries and blueberries.

亚参叻沙 (Penang Assam Laksa)

Ingredients:

A)

• 1kg Mackerel Fish (Kembong)
• 4 litre Water

B)

• 1 inch Galangal
• 2 pcs Bunga Kantan
• 4 stalks Lemongrass
• 1 pc Tumeric
• 15 pcs Shallots
• 30 pcs Dried Chilies

C)

• 1 bowl Tamarind Paste
• 1 bowl Daun Kesum
• 2 pcs Dried Tamarind Skin
• 1.5 tbsp Sugar
• 0.5 tbsp Salt

D) 

• Dried Laksa Noodles (bring a pot of water to boil, parboil noodles until 'al dente', drain well)

Garnishing:

• Mint Leaves
• Pineapple, cut into small pieces
• Onion, sliced thinly
• Cucumber, sliced and cut into small stripes
• Shrimp Paste, sliced thinly
• Red Chilies, sliced thinly

Methods:

1. Put the water in a pot, bring to boil. Add mackerel and cook well. Take out the fish and debone. Keep the fish stock.
2. Put all the ingredients B in a blender. Blend and add to fish broth.
3. Put the tamarind paste in a bowl, add some hot water to soften the tamarind. Discard the seeds.
4. Add ingredients C into the stock. Let it simmer for about 20-30 minutes. Add the salt and sugar. Off the heat.
5. In a serving bowl, add in laksa noodles and garnish with mint leaves, pineapple, onion, red chilies and cucumber. Pour hot gravy over the noodles. Drizzle with shrimp paste and serve immediately.

团圆饭陈皮红豆沙 (Tangerine-Flavored Red Bean Dessert)

材料：

• 500g 红豆
• 2个 橙皮(切小片）
• 适量 糖
• 适量 水

做法：

1. 将红豆洗净，用清水浸泡过夜。
2. 沸水，加入红豆，用中火煮2小时。
3. 加橙皮和糖，转小火褒成红豆沙即可。

注：不时搅拌一下，以免粘底，如果不够水，记得加水。

团圆海味汤 (Double boiled abalone soup with dried fish maw and dried scallop)

材料:

• 1只 走地鸡（洗净，切块）
• 干瑶柱（泡好）
• 鱼鳔（泡好，切块）
• 1罐 海卢笋
• 1个 鲍鱼汤包
• 适量 水

做法：

1. 把水，汤包和走地鸡，放入汤褒，中小火炖2小时。
2. 加入干瑶柱炖半小时。
3. 再放入海卢笋和鱼鳔煮熟。
4. 加入适量的盐调味即成。

2015 团圆饭 (Reunion Dinner)

杏仁酥 (Almond cookies)

材料：

• 100g 杏仁粉
• 150g 低粉（过筛）
• 70g 糖粉（过筛）
• 100g 牛油（Kerrygold Butter）
• 1 蛋黄

做法：

1. 将牛油和糖粉放入搅拌碗中，用中速度打到松发。
2. 加入鸡蛋搅拌均匀。
3. 分次加入低粉和杏仁粉，混合均匀。
4. 搓成小圆球，排放在烤盘上，中间放一个完整的杏仁做装饰，扫上蛋液。
5. 放入预热烤箱160度（开风扇），烤15-20分钟即可。

黄梨酥饼 (Pineapple Tarts)

材料：

• 500克 牛油（Kerrygold Butter）
• 100克 糖粉（我用77克）
• 2个 蛋黄
• 360克 普通面粉
• 360克 低粉
• 蛋黄液（扫面）
• 黄梨馅

做法：

1. 把牛油和糖粉放入搅拌器里打发，加入蛋黄搅拌均匀。
2. 筛入面粉和低粉，搅拌成面团。
3. 用保鲜纸包着，放入冰箱30分钟。
4. 取出面团，分成小份，包入黄梨馅搓成小圆球。
5. 刷上蛋黄液，预热烤箱160度（开风扇），烤18-20分钟。
6. 放凉后才收入罐里。

帕玛森芝士凤梨酥 （Parmesan Cheese Pineapple Tarts)

新年将近，跟同事说到要做年饼，她马上介绍我她最近上烘培课学的帕玛森芝士凤梨酥，我过目了她的食谱，改了少少，就马上开工了。这凤梨酥入口即溶的，真的太好吃了！希望家人会喜欢

材料：

• 500克 牛油
• 100克 糖粉（我用77克）
• 100克 帕玛森芝士
• 2个 蛋黄
• 360克 普通面粉
• 360克 低粉
• 蛋黄液（扫面）
• 黄梨馅

做法：

1. 把牛油和糖粉放入搅拌器里打发，加入蛋黄搅拌均匀。
2. 加入帕玛森芝士拌均匀。
3. 筛入面粉和低粉，搅拌成面团。
4. 用保鲜纸包着，放入冰箱30分钟。
5. 取出面团，分成小份，包入黄梨馅搓成小圆球。
6. 刷上蛋黄液，预热烤箱160度（开风扇），烤18-20分钟。
7. 放凉后才收入罐里。

摩摩喳喳 (Bubur Cha Cha)

材料：

• 橙蕃薯
• 芋头
• 西谷米
• 香兰叶
• 新鲜椰浆
• 清水
• 香兰叶（打结）
• 糖
• 1小撮 盐

做法：

1. 沸水，将西谷米煮至熟透，呈透明状，然后捞起放入冷水中浸泡备用。
2. 将番薯和芋头去皮切丁。
3. 在一个小锅里加入水，香兰叶，放入橙蕃薯和芋头煮至软透。
4. 加入糖，盐，然后倒入椰浆，煮至微滚即可。