鸡肉蘑菇酱炒面 Stir Fried Chicken Mushroom Noodles

烹饪指南：
Cooking Guide:

难度: ★★
Difficulty: ★★

时间: ~30 分钟
Duration: ~30 minutes

价钱: 4.50新币
Cost: SGD4.50

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材料：（2人份量）
Ingredients: (Portion for 2)

蒜头	数瓣
Garlic	Few cloves
鸡胸肉（切片）	100克
Chicken Breast Meat (Sliced)	100g
蘑菇	200克
Mushrooms	200g
切段的青葱	适量
Chopped spring Onion	Handful
面条
Noodle

Seasoning:
调味料：

酱油	2汤匙
Soy sauce	2 tablespoons
烧烤酱	1 汤匙
BBQ sauce	1 tablespoons

煮法：
Cooking Steps：

1）将蒜头和蘑菇切碎，备用。
      Chop garlic & mushrooms into small pieces.

2）把锅预热，倒入食油，先爆香蒜头。
      Preheat the cooking pan, add cooking oil and saute the garlic.

3）蒜头微呈金黄色后，倒入蘑菇和鸡肉一起翻炒，然后加入调味料。
      When garlic turn into golden color, pour in mushrooms & chicken breast meat and stir-fry. After that, add in seasoning to continue stir-fry.

4）加入适量的清水，烹煮至水滚，然后加入面条。
      Add in some water till boiled. After that, add in noodles.

5）面条煮好后，即可上桌。
       Serve the dish when the noodles are cooked.


小贴示：
Little Tips:

材料可随自己喜欢的口味自行更改，如使用猪肉碎，煮法照旧。
Using the same cooking method, you can choose your own desired ingredients, e.g. minced pork.

选择较粗的面条，口感会和其他材料配合得好。
Choose thicker noodles as its texture matches better with the ingredients.

新鲜酿豆腐 Yong Tao Fu

烹饪指南：
Cooking Guide:

难度: ★★★
Difficulty: ★★★

时间: ~30 分钟
Duration: ~30 minutes

价钱: 4.50新币
Cost: SGD4.50

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材料：（2人份量）
Ingredients: (Portion for 2)

红葱头	1粒
Shallots	1 clove
蒜头	数瓣
Garlic	Few cloves
猪肉碎	200克
Minced pork	200g
切段的青葱	适量
Chopped spring Onion	Handful
鸡蛋	1颗
Egg	1
豆卜	4块
Taｕ pok	4 pieces
番茄	2个
Tomato	2

调味料：
Seasoning:

酱油	2汤匙
Soy sauce	2 tablespoons
麻油	1/2 汤匙
Sesame oil	1/2 tablespoons

煮法：
Cooking Steps：

1）将豆卜和番茄切成两半，把番茄核心给掏空，备用。
      Cut tau pok & tomatoes into half. Empty the core part of tomatoes.

2）将红葱头和蒜头切碎，备用。
      Chop shallots & garlic into small pieces.

3）把所有材料（除了豆卜和番茄之外）和调味料混合一起，然后搅拌至均匀。
      Mix all ingredients and seasoning, except for tao pok & tomatoes.

4）把搅拌好的材料塞满豆卜和番茄内部。
      Stuff the mixture into tau pok & tomatoes.

5）倒入水至锅里煮开，然后把豆卜和番茄放入蒸15分钟。
      Boil some water to steam tao pok & tomatoes for 15 minutes.

6）蒸熟后，可搭配白饭或面条。
　  When it's ready, serve with rice or noodle.


小贴示：
Little Tips:

材料可随自己喜欢的口味自行更改，如使用鱼浆，煮法照旧。
Using the same cooking method, you can choose your own desired ingredients, e.g. fish paste instead of mince pork.

除了豆卜和番茄，也可以包豆腐皮、羊角豆、茄子等。
Other than tau pok and tomato, you can choose to wrap with bean curd skin, lady's finger & egg plant etc..

加点黍粉搅拌材料，可让其更加嫩滑顺口。
Mix some corn flour with minced pork will make the meat more tender.

北海道杯子蛋糕 Hokkaido Cupcake

烹饪指南：
Cooking Guide:

难度: ★★★
Difficulty: ★★★

时间: ~60 分钟
Duration: ~60 minutes

价钱: 8.00新币
Cost: SGD8.00

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材料：（12个杯子蛋糕）
Ingredients: (12 cupcakes)

A) 蛋黄面糊 Egg yolk batter

蛋黄	3个
Egg yolk	3
砂糖	20克
Sugar	20g
玉蜀黍油	40毫升
Corn oil	40ml
牛奶	40毫升
Milk	40ml
低筋面粉	60克
Cake flour	60g

B) 蛋白霜 Meringue

蛋白	3个
Egg white	3
砂糖	40克
Sugar	40g

C) 香草奶油馅 Vanilla custard cream

低筋面粉	1汤匙
Cake flour	1 tbsp
玉蜀黍粉	1汤匙
Corn flour	1 tbsp
砂糖	40克
Sugar	40g
牛奶	200毫升
Milk	200ml
蛋黄	2个
Egg yolk	2
牛油	15克
Butter	15g
香草精	几滴
Vanilla extract	few drops
淡奶油	100毫升
Whipping cream	100 ml
砂糖	1汤匙
Sugar	1 tbsp

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蛋黄面糊做法: 
How to make egg yolk batter：

1）利用电动搅拌机将蛋黄和糖打发，直到颜色接近美乃滋色。
      Beat egg yolks and sugar with electric mixer until the color is similar to that of mayonnaise.

2）加入玉蜀黍油，拌匀。
      Add in corn oil, mix well.

3）加入牛奶，拌匀。
     Add in milk, mix well.

4）将低筋面粉分批筛入面糊，拌匀。
      Sift in cake flour and mix well.


蛋白霜做法: 
How to make meringue：

1）将半份砂糖倒入蛋白，利用电动搅拌机高速打出细致泡沫
      Add half of the sugar into egg white and beat with high speed until foamy.

2）加入其余的砂糖，將蛋白高速打到拿起打蛋器尾巴呈現挺立的狀態即可。(大约8-10分钟）
      Add in the remaining sugar and beat with high speed until stiff peak forms. （Around 8-10 minutes)

3）之后，将蛋白霜轻轻拌入蛋黄面糊里，再将面糊勺入杯子模具(杯子蛋糕纸模）至9分满。
     After that, gently fold in meringue into egg yolk batter. Then, scoop the batter into cupcake mold lined with cupcake liners.

4）放入烤箱以170摄氏度烤20分钟。
      Bake in the oven at 170 degree Celsius for 20 minutes.


香草奶油馅做法: 
How to make vanilla custard cream:

1）首先把面粉，玉蜀黍粉，糖和牛奶拌匀。然后加入蛋黄，搅拌均匀。
      First, mix the cake flour, corn starch, sugar and milk. Then add in egg yolk and mix well.

2）把蛋黄糊筛入锅中，再加入牛油。
      Strain the mixture into a cooking pot and then add in butter.

3）利用小火慢慢加热，同时不停搅拌直到蛋黄糊变浓稠，随即离火。
      Heat the mixture with low heat and stir constantly. Stop the heat when the mixture begins to thicken.

4）滴入几滴香草精后，待凉。
      Add in few drops of vanilla extract and leave the mixture to cool.

5）利用电动搅拌机将淡奶油和糖打发。之后将淡奶油拌入冷却的蛋黄糊，备用。
      Beat whipping cream & sugar with electric mixer until soft peak forms. Then gently fold it into the cold egg yolk mixture.

6）杯子蛋糕冷却后，将香草奶油馅挤入杯子蛋糕中，再撒上糖分作装饰。
      When the cupcakes are cool, pipe in vanilla custard cream and sprinkle with icing sugar.


小贴示：
Little Tips:

1）将牙签插入杯子蛋糕，如果牙签是干的就代表蛋糕烤好了。 如果牙签湿湿的就代表蛋糕还未熟，需要多烤几分钟。
       To check if the cupcake is done, insert a toothpick into the middle of cupcake, if it comes out dry means the cupcake is done. If it comes out wet means the cupcake needs to be bake for a few more minutes.

2）打发淡奶油和糖时，可将碗坐入盛满冰水的盆内，有助于打发。
      When beating whipping cream and sugar, sit the bowl over ice water bath. It will enhance the whipping process.

传统古早味南瓜糕 Traditional Pumpkin Cake

烹饪指南：
Cooking Guide:

难度: ★★
Difficulty: ★★

时间: ~60 分钟
Duration: ~60 minutes

价钱: 5.00新币元
Cost: SGD5.00

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材料：（2人份量）
Ingredients: (Portion for 2)

红葱头	数颗
Shallots	Few cloves
三层肉（切丝）	50克
Pork belly(Sliced)	50g
香菇 （切丝）	3个
Dried mushrooms (sliced)	3
虾米	50克
Dried shrimps	50g
南瓜（切小块）	300克
Pumpkin (small pieces)	300g
粘米粉	150克
Rice Flour	150g

Seasoning:
调味料：

酱油	1汤匙
Soy sauce	1 tablespoon
胡椒粉	1/2 汤匙
Pepper	1/2 tablespoons

煮法：
Cooking Steps：

1）把切成小块的南瓜蒸熟，备用。
      Steam the pumpkin which has been cut into small pieces.

2）将红葱头切碎，备用。
      Chop shallots into small pieces.

3）把锅预热，倒入食油，先爆香红葱头。
      Preheat the cooking pan, add cooking oil and saute the shallots.

4）红葱头微呈金黄色后，捞起来备用，然后加入虾米、三层肉和香菇翻炒。加入调味料继续翻炒2分钟。
      When shallots turn into golden color, take them out. Then, add in dried shrimps, pork belly and mushrooms to stir-fry. After that, add in seasoning to continue stir-fry for another 2 minutes.

5）熄火后，加入南瓜和粘米粉，把所有的材料搅拌均匀。可斟酌加入适量的清水，让混合物比较松软。
      Turn off fire at stove. Add in steamed pumpkin and rice flour, mix them with all the ingredients. You may add in some water if needed to make the mixture more moist and softer.

6）把混合物倒在模型中。锅里的水滚后，放入模型，蒸45分钟。
       Pour the mixture into a mould. Boil water and steam it for 45 minutes.

7）蒸好后，把爆香的葱头倒在南瓜糕上。冷却后，准备上桌。
      Put the fried shallots onto pumpkin cake once it is steamed. Let the pumpkin cake cool down and ready to serve.


小贴示：
Little Tips:

搅拌材料时，边加入些许清水边搅拌，避免加入过多的清水，导致南瓜糕变得太软而失去口感。
While mixing the ingredients, add in a little of water each time to blend. This is to avoid too much water that causes the pumpkin cake becoming too soft and losing its texture.