Tasty Yam Rice 芋头饭

(Drunken Chicken Wing) 天气炎热，最适合吃凉凉的醉鸡翅。 平日我滴酒不沾，但是，我喜欢用酒做菜，做蛋糕甜点。不同的酒，有不同的香味，自然，也为佳肴增添别致的风味。说起醉鸡，我认为最理想的就是用一整只鸡来烹调。第二理想的就是鸡翅膀或鸡后腿(连骨）。 很多人为了方便，也或者为了美观，选择用鸡腿肉。把鸡腿肉卷起来，蒸熟后在腌制。腌好后切成一片片，煞是美观。但是，这样的做法我认为成品很难达到嫩滑的口感。如果腌料里面有盐，就会令到鸡肉更粗，失去了醉鸡应有的口感，吃一口就立刻清醒过来。 醉鸡的味道很清新，所以腌制之前清理的步骤相当的重要。我会用少量的八角，花椒，丁香，加上绍兴酒来去味。这样，才能很明确的把酒味带出来。 BRINE Water 500g Fish sauce 100g Soy sauce 10g Red date 5pcs Goji 20pcs Rose wine 75g XO Cognac 30g Remove seeds from red dates. Rinse goji. Prepare brine by bringing water, fish sauce and soy sauce to boil. Add red date, goji to boil for 1 min. Turn off heat, pour in rose wine and XO cognac. Let brine cool down prior to refrigeration. INGREDIENT Chicken mid wing 10pcs Star anise 2pcs Szechuan pepper 1/2 tsp Clove 10pcs Shao xing wine 2 tblsp Water 1200ml Ice water 1000ml Sesami oil 1/2 tsp METHOD Clean chicken wings. Rinse ingredients 2 to 4. Bring water to boil, add ingredients 1 to 5. Bring water to boil again, cover with lid. Turn off the heat, let chicken wings sit inside water for 30min. Test doneness before you move the chicken wings out for ice water bath. Dry the chicken wings, rub on sesame oil. Put chicken wings into brine for marination, store in fridge. Recommended marinating time is maximum 3-5 hours. Served chilled. #drunkenchicken #chickenwingrecipe #XOcognac #Rosewine #Shaoxingwine #醉鸡翅 #烈酒 #绍兴酒 #玫瑰露酒 #粤菜 #食谱

新加坡常年如夏，每天奔波繁忙之后，喝一碗清心下火的老火汤才开始进食，有助于增进胃口，补充水分。我喜爱将煲好后的老黄瓜，沾一点酱清，细细品尝它柔顺绵滑，入口即化的口感。肉汤香甜，混合了墨鱼干的咸香和红枣的微甜，就是家常的好滋味。 粤菜中的老火汤，传承广府人慢火煲煮的养生秘方。随季节转换而改变材料，以火候足和长时间煲煮，既取药补之效，又取入口之甘甜。新加坡常年如夏，每天奔波繁忙之后，喝一碗清心下火的老火汤才开始进食，也有助于增进胃口。 Ingredient Water 水 Old ginger 老姜 1pce Old cucumber 老黄瓜 1pce Dried octopus 墨鱼干 1pce Red dates 红枣 10pcs Soup bone 汤骨 1/2kg Salt 盐 to taste Method Bring water to boil in a claypot. Meanwhile, clean and smash ginger. Cut old cucumber to desired size, extract the seeds. Grilled the dried octopus, clean and set aside. Remove seeds from red dates. Clean and blanch soup bone. View the steps HERE. When water is boiling, add ingredient 2 to 5, cover lid, bring to boil again over high heat. Add soup bones, cover lid, bring to boil again over high heat. Adjust heat to low, simmer until ingredients are soft, about 2-1/2 hours. Boil for 3 hours continuously if you do not plan to intake the ingredients. Ready to serve, enjoy. Step-by-step video instructions, click HERE to view. Remark: Soup boiling time based on the use of claypot. #oldcucumber #longhoursoup #cantonesesoup #chinesecooking #chinesedishes #cantonesesoup #singaporehomecooks #sgfoodie #sgsoup #靓汤 #煲汤 #老黄瓜汤 #广东美食 #老火汤 #滋补养颜 #清热汤 #chefpeishuen

盈盈和蓉蓉都喜爱的丝瓜炒滑蛋。 结合了虾仁的鲜味，丝瓜的润滑和营养可口的滑蛋，平实无华的一道家常菜，希望你和家人会喜欢。 Ingredient Big prawn 3pcs Luffa 1pce Carrot 1/2pce Garlic 2 cloves Cooking oil 2 tblsp Egg 2nos Sesame oil 1tsp White pepper to taste Pink salt to taste Water Starch water Preparation Remove shells and veins from the prawns, cut into small pieces. Peel and cut luffa into pieces. Peel and slice carrot. Mince garlic. Crack eggs into bowl, season with sesame oil, white pepper and pink salt to taste, whisk until combined. Prepare starch water by mixing corn flour with water in 1:1 ratio. Method Heat up cooking oil in wok, saute minced garlic until the fragrance is released. Add carrot slices, saute for a while before adding prawns and salt to taste. Stir-fry until prawns turn opaque in outer layer, add luffa pieces. Stir-fry until luffa begin to soften, add water. Bring to boil, taste the sauce to check on saltiness. Add more salt if needed. Lower heat, add starch water in 3 batches to achieve the intended consistency. Drizzle egg mixture in circular motion in 3 batches. Once the egg begin to form, give it a few stir and the dish is ready. Serve hot. To view video on the cooking hack of cooking stir-fry luffa with eggs, click HERE. #luffa #egg #homecooking #prawns #recipe #singaporehomecook #foodie #healthylifestyle #家常小菜 #丝瓜 #虾 #鸡蛋 #滑蛋 #营养 #小孩喜欢 #Chefpeishuen