Tuesday, 9 July 2013

佛钵飘香 。 梅子鸡 (Golden Yam Ring / Sour Plum Chicken)




这佛钵飘香没有相像中的难, 只是第一次做得不是很好, 有待改进, 但还是把它贴上, 好让下回做时有个记录。  炸这芋环是蛮以为油份一定会炸的到处飞, 弄得厨房是处都是油份。 结果, 这油却一滴也不曾飞越过锅外去, 真是出乎意料之外!

这芋环的厚度应该稍微薄些, 也把这芋环炸黑了一些, 两者改一改那么就完美了!



佛钵飘香  (食谱取自古早传统菜)
(Recipe from Cookbook: Nostalgia Chinese Cuisine, pages 77)

材料A
300克芋头(蒸熟压烂), 60克澄粉, 60克白奶油, 1/2小匙发粉, 80毫升滚水, 
1/2小匙五香粉, 1/2小匙盐, 1/2小匙糖

材料B
150克鸡腿肉(切丁, 泡熱油), 40克洋葱(切丁), 3条辣椒干(切小段),
1/2个青灯笼椒(切丁,我没加), 1/2小匙蒜末

材料C:
适量腰豆(炸香, 我没放), 适量米粉(炸酥)

调味料:
1/2大匙蚝油, 1小匙酱油, 1小匙黑酱油, 1小匙糖, 2大匙清水, 1大匙绍兴酒, 
适量粟粉水 (勾水)

做法
1. 将澄粉先用滚水拌匀成熟团, 加入芋泥中。 再将白奶油和其剩余的材料(A)一起轻轻搓均匀成芋团备用。 
2. 把芋团做成环圆形, 放在铁或网上, 轻轻放入预热油里以大火炸呈金黄酥脆, 剩起。 沥除油份备用。
3. 锅里熟熱1大匙麻油, 爆香蒜末, 加入所有的材料(B)稍微炒一下, 加入调味料和清水以大火炒至香浓。
4。 用少许粟粉水勾, 撒上绍兴酒, 剩起。 放入芋环中, 并加入腰果和米粉酥, 即可上桌。 


Golden Yam Ring (Recipe from Nostalgia Chinese Cuisiine, Pages19)

Ingredients A:
300g yam/Taro, 60g wheat starch, 60g shortening, 1/2 tsp baking powder, 80ml boiling water
1/2 tsp five spices powder, 1/2 tsp salt, 1/2 tsp sugar

Ingredients (B):
150g chicken thigh (cubed, parboil in the hot oil), 40g big onions (cubed), 3 dried chilies (cut into small sectionals), 1/2 no. green capsicum (cubed, i didn't add), 1/2 tsp chopped garlic

Ingredients (C):
Some cashew nuts (deep-fry, i didn't add), Some rice vermicelli (deep-fry)

Seasoning:
1/2 tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 2 tbsp water

Cornstarch solutions (for thickening), 1 tbsp " Shaoxing" wine

Method
1. To make yam dough, steam yam until cooked and soften.  Dish out, mash it into yam paste while still not, keep aside.  Combine boiling water with wheat starch, mix until form a dough, then combine the dough with the yam paste, shortening and the remaining ingredients (A) on a flour table, knead lightly until become a yam dough.
2. Make the yam dough into ring shape, put in onto bomboo rack, Deep-fry int he hot oil over high heat until golden brown and crispy.  Remove from heat, drain well and ready to serve.
3. Heat up 1 tbsp oil in the hot wok, saute chopped garlic until fragrant.  Add inentireingredients(B), toss well. Add seasoning and water, stir-fry briskly over high heat until aromatic. 
4. Thicken the sauce with cornstarch solutions, splash in "Shaoxing“ wine.  Remove, transfer the ingredients into cavity of golden yam ring, top with cashew nuts and crispy vermicelli. Serve at one. 


梅子鸡 (Sour Plum Chicken) 



这道孩子们喜欢的梅子鸡,我个人也蛮喜欢的, 觉得味道很不错。 只是, 老的说没什么特别, 还不是鸡一只! 

当然是鸡一只了, 这食谱都说明了是鸡嘛! 难道煮好了会变成鸭一只吗? 嘿嘿。。。

其实, 原譜真的是用鸭来煮这道菜肴的, 只是我把它换包了。 管它是鸡一只, 还是鸭一只, 我们来上菜吧! 哈哈。。



梅子鸡(Sour Plum Chicken)
(食谱取自古早传统菜,Recipe from Cookbook: Nostalgia Chinese Cuisine)

材料: 
半只鸡, 100克蒜头(切丝), 30克红萝卜(切丝), 1条红辣椒(切丝),
少许(切丝), 1公升清水

腌料
1大匙酱油, 1/2小匙黑酱油

材料B
1棵青葱, 60克生姜(拍扁), 4粒八角, 5粒丁香, 1只桂皮(我没放), 3片甘草(我没放), 1/2大匙小茴香

汁料:(拌均)
1大匙番茄酱, 1大匙辣椒酱, 2大匙酸梅酱, 2大匙糖, 150毫升清水

做法
1. 将鸡用腌料涂抹均匀, 放入熱油中以大火炸香呈金黄色, 捞起。 浸泡冷水中约30分钟, 取出。 
2. 把鸡放在深盘里, 加入清水和所有材料(B), 盛入预热蒸炉以大火蒸50分钟至鸡肉熟透, 剩起, 待凉。
3. 将蒸好的鸡子再次放入熱油里炸香,盛起, 切块上碟。
4. 锅里留下2大匙油, 倒入混合汁料煮沸, 加入蒜头, 红萝卜和红辣椒稍微炒, 用少许粟粉水勾, 盛起, 淋在鸡上, 撒上即可享用。 , 





















This post is link to the event Cook-Your-Books #2 organized by Joyce (Kitchen Flavours).

57 comments:

  1. Wish to have these two yummy dishes on my dining table now!

    ReplyDelete
    Replies
    1. I can imagine your dining table is always full with hock liao! hehe...

      Delete
  2. 哇,这两道可以order吗?
    我以后不上酒楼吃饭了~~

    ReplyDelete
    Replies
    1. 老师, 我不做外卖的, 呵呵呵!
      考试即到, 不如老师坐下来帮我教小女, 我去厨房煮给你吃, 哈哈哈!

      Delete
  3. 哇,这道酒楼菜~佛钵飘香,你也会,太赞了!我很喜欢这个的 (¯﹃¯)
    请问白奶油是?

    ReplyDelete
    Replies
    1. 初学, 尚需改进! 白奶油是Shortening.

      Delete
  4. 一直以来都很想做这个佛体飘香, 但是我很怕油炸, 常想不知可以烘吗? 呵呵...

    ReplyDelete
    Replies
    1. 茵茵, 这佛钵飘香不难炸,却对不像炸鸡炸鱼般的炸到那油到处飞的。
      最初我也以为会飞到满脸, 可是很意外那油一滴也不曾飞出锅外。 这也许是这芋团里含有粉类, 所以炸时油份不会乱乱飞!

      Delete
  5. 我的爱人手艺怎么这样棒,这两道菜太让我流口水了,
    不懂可以换plan吗?如果可以‘讨到一顿晚饭,该有多幸福哦!

    ReplyDelete
    Replies
    1. 爱人没听过这句”好看不好吃“, 你的口水白流了! 嘻嘻。。
      只怕来得及换plan, 吃这一顿晚饭后,你的飞机都不等人了, 飞了! 哈哈哈。。。

      Delete
  6. 能在你家用餐,真是幸福满满啊!
    我好爱那道佛钵飘香!!

    ReplyDelete
    Replies
    1. 如果你在我家用过餐, 包你不敢再来了!
      因为你会看到包大人啊, 哈哈哈!

      Delete
  7. 啊!夫人看到这lord of the rings就失控了!
    爱爱爱!

    ReplyDelete
    Replies
    1. 哈哈! 如果这真的是lord of rings就好了, 我也会爱爱爱!

      Delete
  8. 新年有做这个,买到的芋头不是很美~
    您是用什么样的芋头??炸得好酥脆哟!都不用上馆子了~

    ReplyDelete
    Replies
    1. Catchee这可难倒我了, 我不知我买的是什么芋头, 外表圆圆的, 哈哈哈!
      我只是问那老板这芋头是否会难熟, 那老板答: 不会!然后我便买下了, 嘻嘻!

      Delete
  9. Replies
    1. Ros, i'm not so good in malay, what is the meaning of peberet?

      Delete
  10. 唷, 好丰富! 幸好还来的及当晚餐,开饭咯!

    ReplyDelete
  11. May 两样都是我很爱的,但是不会做,只会吃。。咦哟你真是厉害到无得顶!
    连酒楼料理都会做,而且做得和好,佩服!

    ReplyDelete
    Replies
    1. 哎哟! 我也是初学者, 做到还不是很好, 麻麻地吧了!
      好看不好吃, 哈哈!

      Delete
  12. thumbs up!! i tried making the yam ring once but failed miserably! btw, did you need to chill the ring before frying it?

    ReplyDelete
    Replies
    1. Lena, The yam ring that i made is too thick already, still have room to improve it. I didn't chill the ring, immediately deep fry!
      Thanks for your thumbs up, hehe!

      Delete
  13. 道道都那么好料,我怎么能错过~~~

    ReplyDelete
  14. 哇塞。。你的厨艺真的一级棒!
    这么赞的两道菜也难不到你,我好喜欢那个佛钵飘香,我要吃。。嘻嘻!

    ReplyDelete
    Replies
    1. 哎呀! 还没吃你就赞到一级棒了, 吃了不知会怎样呢! 哈哈哈。。。
      偷偷告诉你, 我最讨厌煮菜的, 被逼下厨的, 真的! 嘻嘻。。

      Delete
  15. May, 你的这两道料理都是我喜欢的,看了流口水了啦。

    ReplyDelete
    Replies
    1. 哎哟! 你真的流了好多的口水, 快快抹了它,很难看叻!哈哈哈。。。

      Delete
  16. 哇。。看到我都口水流满地了,应该是好吃到吮手指吧。。好想去may家讨一顿晚饭捏。。哈哈哈

    ReplyDelete
    Replies
    1. Karen你也口水流满地呀!
      我家没有手帕给你抹了, 快快收一收你的口水。。
      最多下回有爬地时, 我也请你来! 嘻嘻。。

      Delete
  17. 我以为我去了酒楼吃饭,你真的太强了。那个佛钵炸了是不是会发大一些?

    ReplyDelete
    Replies
    1. 现在还在试煮, 等我开了酒楼你在来吃饭哦, 呵呵!
      这个芋环食谱里虽然有加入发粉, 但是不会发大的!

      Delete
    2. 你开酒楼,我第一个报道!

      Delete
    3. 那么你要等到天荒地老了, 哈哈哈!

      Delete
  18. 我要甜甜的梅子鸡〜

    ReplyDelete
    Replies
    1. 我也爱这梅子鸡, 味道不错!

      Delete
  19. Hi May, I have always wanted to try making the golden yam ring but don't have the recipe, now I've found the recipe but can't understand lol! Have to rely on google to translate for me...that chicken dish looks delicious too!

    ReplyDelete
    Replies
    1. Hi Jeannie,
      For your convenience, i have added in the English Version recipe and i believe that google translate is not the good translator, hehe!

      Delete
    2. Yep I know google translation sucks! lol! Thanks for translating, will try when I can get good yam!

      Delete
  20. All your dishes are restaurant standard! I particularly like the yam ring alot!

    ReplyDelete
    Replies
    1. Thanks for your compliment!
      Then you have to join me when i own my restaurant lor, hehe!

      Delete
  21. 很多年以前我做
    弄错份量
    搞到好像一辟塞
    嘻嘻

    ReplyDelete
    Replies
    1. 很简单, 那就再来一次吧!
      肯定不会再变成x了, 哈哈!

      Delete
  22. 哇塞 。。。。。。 新年的团圆饭也。

    ReplyDelete
    Replies
    1. 好吧! 明年的新年就煮这个来当团圆饭吧!

      Delete
  23. Hi May,
    WOW! What a delicious dinner feast! I have always wanted to make the yam ring, but somehow never got round to it! Thanks for the reminder! Meanwhile, I'll just drool over your delicious dish first!
    Thank you for linking!

    ReplyDelete
    Replies
    1. I'm the same too! I wanted to make it long time ago, now finally did it!
      So,it's your turn to make it now!
      i have to wait for your delicious yam ring lor, hehe!

      Delete
  24. 不好意思,我又迟到了。
    最近你的手艺真的厉害了,
    现在可以去开酒楼了咯。

    ReplyDelete
    Replies
    1. 我都不能搞点我家孩子们的口味, 怎样来搞大丛啊!
      我对烹饪没什么兴趣, 下厨只是为了解决一日两餐, 哈哈哈!

      Delete
  25. I love these two dishes, especially the golden yam ring! They are a "must order" dishes if it is in the restaurant menu! yours once look really yummy and beautifully done!

    ReplyDelete
  26. Love the way you make the yam ring. Not easy right? My mum tried a few times in order to make soft and moist one.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...