团圆蕃薯伊面 (CNY Yee Mee)

材料：

• 大虾
• 鲍鱼
• 鸡蛋
• 红蕃薯伊面
• 蒜米
• 葛粉（加少许水打欠）
• 盐
• 胡椒粉
• 酱油

做法：

1. 干鲍鱼用清水浸泡48小时，中途要不停的换水，泡好后洗净，放入锅中加水焖一晚。
2. 把伊面烫好备用。
3. 热锅放少许油，把大虾煎香拿起。
4. 爆香蒜米，倒入焖鲍鱼的水。
5. 水滚了就少许盐，胡椒粉和适量的酱油调味。
6. 打入鸡蛋，关小火放入鲍鱼和煎好的大虾，最后勾欠，伊面淋上酱汁就可上桌。

团圆芒果糯米糍 (Mango Glutinous Rice Dumplings)

材料：

• 190g 糯米粉
• 10g 粘米粉
• 100g 糖 （喜歡少甜的話，糖可以減20-30g）
• 200ml 椰浆
• 200ml 水
• 3个 芒果
• 适量 粘米粉、油 （包糯米糍时防粘手用）

做法：

1. 把椰浆、水和糖混合，中火煮至微滚。
2. 趁热分批加入糯米粉和粘米粉，搅拌均匀。
3. 放入备好的蒸盘，压平。
4. 沸水，大火蒸20-25mins，包上保鲜纸，放入冰箱降温。
5. 蒸糯米皮的时候，将芒果切好，一个芒果可以分4大块。
6. 将包糯米糍用的粘米粉， 用小火炒5至10分钟 至微微变色有米香。
7. 手涂上少许油，将糯米皮搓至光滑，切成12份。
8. 手沾炒好的少许粘米粉，取一份糯米皮放在手掌上，压成薄皮，放入芒果包好。
9. 放入冰箱，可以保存至少2-3天。

团圆凤凰花球 (Phoenix Meatballs)

材料：

• 猪肉碎
• 咸蛋黄
• 马蹄（切小丁）
• 胡萝卜（刨丝）
• 蒜米
• 小葱头（切片）
• 盐
• 胡椒粉
• 葛粉

做法：

1. 把猪肉碎，马蹄，胡萝卜丝，蒜米，葱头，盐和胡椒粉搅拌均匀。
2. 拿大约两汤匙的肉，包入一颗咸蛋黄搓圆，表皮沾少许的葛粉。
3. 热油，把肉圆炸熟即可。

团圆蚝豉发菜 (Dried Oysters with Black Moss)

材料：

• 发菜
• 蚝豉
• 适量 酱油
• 适量 盐
• 适量 油
• 马鲛鱼
• 大蒜（剁成蒜末）

做法：

1. 将马鲛鱼洗净后，把鱼放在砧板上，顺着鱼刺把鱼肉切起。
2. 用汤匙刮起鱼肉，把鱼肉剁至不黏刀。
3. 加少许盐，胡椒粉和葛粉，剁均匀待用。
4. 将发菜洗净，用清水浸软备用。
5. 将蚝豉洗净，用清水泡过夜，把蚝豉沥干，泡蚝豉的水不要倒掉，待用。
6. 把剁好的马鲛鱼肉，包入蚝豉。
7. 热锅加少许油，把蚝豉煎香，再把蒜末爆香。
8. 倒入泡蚝豉的水焖煮，加入酱油和盐调味，加发菜滚一滚。
9. 最后加少许的葛粉打欠，即可上桌。

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.