罗宋汤 Borscht Soup

烹饪指南：
Cooking Guide:

难度: ★★
Difficulty: ★★

时间: ~40 分钟
Duration: ~40 minutes

价钱: 6.00新币
Cost: SGD6.00

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

蒜头	数瓣
Garlic	Few cloves
洋葱	1颗
Onion	Whole
大葱	1株
Scallion	1
红萝卜	1条
Carrot	1
包菜	2片
Cabbage	2 slices
番茄	1颗
Tomato	1
豆干	1块
Taukwa	1 piece
猪肉碎	150克
Minced pork	150g
清水	400毫升
Water	400ml

Seasoning:
调味料：

酱油	2汤匙
Soy Sauce	2 tablespoon
胡椒粉	适量
Pepper	To taste

煮法：
Cooking Steps：

1）将所有材料切块，备用。
      Chop all ingredients into small pieces.

2）把锅预热，倒入食油，先爆香蒜头、洋葱和猪肉碎。
      Preheat the cooking pan, add cooking oil and saute the garlic, onion & minced pork.

3）蒜头微呈金黄色后，倒入番茄、大葱和红萝卜一起翻炒，然后加入调味料。
      When garlic turn into golden color, pour in chopped tomato, scallion & carrot and stir-fry. After that, add in seasoning to continue stir-fry.

4）加入清水，烹煮至水滚。加入包菜，然后将火转小。
      Add in water till boiled. After that, add in cabbage and turn it to low heat.

5）焖煮20分钟，最后加入豆干，稍微搅拌材料，即可熄火，准备上菜。
      Cook for another 20 minutes. Finally, add in taukwa and mix them well. It is ready to serve.


小贴示：
Little Tips:

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

素食朋友可以选择其他材料如茄子、豆类等蔬菜。
Vegetarians can choose to use vegetables, e.g. eggplant, beans etc..

无需加入太多调味料，蔬菜本身的甜味经过焖煮，会使汤头变得鲜甜。
No need to much seasoning as the sweetness of vegetable will make the soup taste sweet.

田园冬炒 Stir-Fried Cellophane Noodles

烹饪指南：
Cooking Guide:

难度: ★★
Difficulty: ★★

时间: ~30 分钟
Duration: ~30 minutes

价钱: 5.00新币
Cost: SGD5.00

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

蒜头	数瓣
Garlic	Few cloves
猪肉（切丝）	50克
Boneless pork (sliced)	50g
萝卜（切丝）	1根
Carrot (sliced)	1 whole
新鲜蘑菇（切丝）	1或2朵
Freshmushroom (sliced)	1 or 2 whole
灯笼椒（切丝）	半个
Red pepper (sliced)	Half clove
木耳（切丝）	适量
Fungi (sliced)	Handful
豆芽	适量
Bean Sprout	Handful
青葱（切段）	适量
Sprin Onion (Chopped)	Handful
冬粉	2人份
Cellophane noodle	Portion for 2

Seasoning:
调味料：

酱油	2汤匙
Soy Sauce	2 tablespoons
麻油	1汤匙
Sesame Oil	1 tablespoon

煮法：
Cooking Steps：

1）把所有的材料切丝，备用。用调味料腌制猪肉丝。
      Chop all ingredients into slices. Season pork slices.

2）将蒜头切碎，备用。
      Chop garlics into small pieces.

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

4）蒜头微呈金黄色后，加入红萝卜、蘑菇和木耳翻炒。可以加入适量的清水，再加入猪肉丝翻炒。
      When garlics turn into golden color, add in carrot, mushrooms and fungi to stir-fry. You may add some water if necessary. Then add in pork slices to continue stir-fry.

5）肉丝熟透后，加入灯笼椒、豆芽和冬粉。如果太干的话，再加入些许清水。
      Once the pork slices are cooked, add in red pepper, bean sprout and cellophane noodles. Add some water if it is too dry.

6）翻炒至冬粉变软熟透，最后加入青葱，再翻炒1分钟，即可上桌。
       Stir-fry until cellophane noodle turns soft and cooked. Add in chopped spring onion and cook for another 1 minute. It is ready to serve.



小贴示：
Little Tips:

建议选用粗冬粉。其口感比较饱满和有嚼劲。
Suggest to use thick cellophane noodle which has greater taste and chewy.

调味料方面，可以改用鱼露、糖和胡椒粉，提升冬粉的味道。
Seasoning wise, can choose to use fish sauce, sugar and pepper to enhance the taste.

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.

黄梨奶白蔬果汁 Pineapple & Baby Cabbage Juice

烹饪指南：
Cooking Guide:

难度: ★
Difficulty: ★

时间: ~ 5分钟
Duration: ~5 minutes

价钱: 2.00新币元
Cost: SGD2.00

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

黄梨块	400克
Pineapple cubes	400g
奶白	100克
Baby Pakchoy	100g

做法：
Steps：

1）把黄梨和奶白放入搅拌机搅拌成汁。
      Place all ingredients into blender to blend.

2）加入冰块，即可享用。
      Add ice cube or some water to mix (if desire). Serve immediately.



小贴示：
Little Tips:

黄梨奶白蔬果汁的味道清甜，不会有蔬菜青涩的味道。
The juice tastes sweet and light, there is no strong taste of raw vegetable.


可以随个人喜好，把黄梨和奶白的渣给过滤。当然，连渣并喝是最好的选择。
Filter the juice if desire. It is the best to eat them all.