可可芝士千层糕食谱取自Jane‘s Corner

可可芝士千层糕食谱取自Jane‘s Corner

200克牛油,
150克奶油芝士，
120克细纱糖（我用115g），
5大匙炼奶，
14个蛋黄。
120克细纱糖（我用115g），
7个蛋白，
1/4小匙塔塔粉
180克香港粉，
1茶匙发粉 可可浓酱（2大匙可可粉，3大匙热水，1小匙可可酱）

做法：
1）牛油，奶油芝士，糖，炼奶和香草精打至变奶白色（约10分钟）。
2)分次加入蛋黄，拌打至均匀。搁置备用。
3) 在另一干净盆中把蛋白，糖和塔塔粉以高速拌打至发或硬性发泡，大约5-7分钟。
4)把粉料过筛，拌入（2）。
5)再把（4）拌入打发的蛋白霜内，拌均。
6)把面糊分成两份（一份约850克面糊,另一份430克），大份的加入黄色素(我没放），持原味。小份的加入可可酱，拌匀。
7）烤炉预热，7寸方盘刷上牛油，放72g的原味面糊，上火180度，烤大约7分钟或至表面上色。
8）然后拿出，稍微用压板轻轻压蛋糕的表面，这样继续做6层，第7层开始做可可面糊。
9）做完6层可可面糊后，再继续做回原味面糊，直到烤完为止。（一共做18层）。 最后一层用上下火烤15分钟至上色。 出炉后倒扣放凉。*注* 每层烤好后可以涂层薄薄的牛油，蛋糕比较不会干

腌咸菜

腌咸菜
材料：芥菜，洗米水，粗盐，玻璃罐（洗净以热水烫过再晒干）

做法：1-芥菜洗净后晒至干。
2-洗米水和盐倒入玻璃罐，将盐搅拌至溶后把晒干的芥菜放入玻璃罐里，盖好。放在阴凉的一角，待一星期后即可吃了。

Lamb chop - 羊扒

Lamb chop - 羊扒
下面是中文翻译
3-4 pieces of Lamb Chop
Marinate with:
2 tablespoon of Worcestershire sauce
2 tablespoon of red wine vinegar
some salt and pepper, some garlic powder (or minced garlic)
1.5 teaspoon of mustard sauce
some thyme
For 2 hours.

Pan fried or Grill till cook. Remaining sauce from the marinade, heat up and bring to boil in small fire and drizzle on the lamb chop. Served with mashed potatoes, salad.

3-4件羊排
腌：
喼汁2汤匙
红酒醋2汤匙
一些盐和胡椒,一些大蒜粉（或蒜末）
1.5茶匙的芥末酱
一些百里香
2小时。

平底锅煎或烧烤，直至熟。剩余腌料酱，在小火煮加热至滚和淋上羊排。配马铃薯泥，沙拉。

Fried Chicken

Translate below:
材料
起骨鸡脾4只
蒜米+葱头仔汁1汤匙
薑汁1大匙

醃料
蚝油1大匙
酱油2大匙
糖1大匙
盐半茶匙
胡椒粉适量
绍兴酒1大匙

脆皮做法
面包糠1大碗
2粒蛋＋少许盐拌匀
粟米粉1饭碗

做法
把鸡+醃料拌匀收入冰柜隔夜，先粘粟米粉加浸蛋液最后再粘满面包糠直接炸熟即可

Ingredients:

Boneless Chicken leg
garlic and onion juice - 1tbsp
Ginger juice - 1 tbsp

Marinade:
oyster sauce 1 tbsp
soy sauce 1 tbsp
sugar 1tbsp
salt 1/2 tsp
some pepper
shaoxing wine 1 tbsp

Mix for the crispy skin:
bread crumbs 1 bowl
2 eggs beaten with some salt
corn starch 1 bowl

Methods:

Marinate the chicken with the marinade and leave overnight in the fridge. When ready, dip into the cornstarch, follow by the eggs mix and then coat with the bread crumbs. Fried till crispy.

RESEPI SATE GORENG

1.2 kilo daging lembu/kerbau/kambing
200 gram gula pasir
100 gram gula merah
100 gram madu
2 sudu kecil garam
3 sudu makan serbuk ketumbar - di sangai
2-3 sudu kecil serbuk jintan manis - di sangai
1/2 sudu makan serbuk lada sulah
(Nota: Sebaik-baiknya bila kisar serbuk ketumbar dan jintan manis tu jangan sampai terlalu halus)
.
Bahan Kisar (tapi jangan sampai terlalu halus)

6 ulas bawang putih
1/2 ibujari halia
2 hiris lengkuas
4 batang serai- hiris nipis
1/2 jari kunyit hidup
.
Cara-cara
- Bersihkan ayam/ daging. Kalau guna paru, sila rebus paru hingga betul-betul lembut dan hiris sama saiz.
- Gaulkan dengan semua bahan yang lain. Sebatikan ia.
- Perap beberapa jam (semalaman lagi baik). Tapi
biasanya perap 2-3 jam je hehehehe
- Boleh gunakan beberapa cara untuk memasak sate ini:

(1) Goreng dengan minyak yang agak banyak di dalam kuali hingga garing
(2) Goreng tanpa minyak/ sedikit sahaja minyak di dalam kuali hingga garing/kering
(3) Atau Bakar dalam oven dengan sedikit minyak, pada suhu maksimum dan kacau-kacau sekejap-sekejap dan masak hingga agak garing.

【冰箱里食物能放几天，你知道吗？】

鲜蛋：冷藏30~60天
熟蛋：冷藏6~7天
牛奶：冷藏5~6天
优酪乳：冷藏7~10天
鱼类：冷藏1~2天冷冻90~180天
牛肉：冷藏1~2天冷冻90天
肉排：冷藏2~3天，冷冻270天
香肠：冷藏9天，冷冻60天
鸡肉：冷藏2~3天，冷冻360天
罐头食品：未开罐冷藏360天
花生酱、芝麻酱：已开罐冷藏90天
咖啡：已开罐冷藏14天
苹果：冷藏7~12天
柑桔：冷藏7天
梨：冷藏1~2天
熟番茄：冷藏12天
菠菜：冷藏3~5天
胡萝卜、芹菜：冷藏7~14天
剩饭别吃3天，果蔬最多一周，酱料能放两个月

脆皮烧肉

材料
一块 五花肉 (Pork belly) - 大概 600-700g
1茶匙 五香粉 (Five spice powder)
1茶匙 盐 (Salt)

步骤
1. 水滚后，把猪肉用小火烫10-15分钟，猪肉下水时，皮先朝下，过后才反过来，猪肉可以
烫全熟或半熟，猪肉全熟比较容易插洞，半熟就比较要用力插洞。
2. 把猪肉夹起，抹干水分，在皮的表面插洞，洞一定要够多够密，插洞时，如有水分渗出，
用厨房纸巾把水分抹干。
[ 注意：洞不够多不够密，水分很难蒸发，皮就会很硬，不会脆。]
3. 用刀轻轻在皮的表面刮几刀，就好象刮花猪的表皮一样。
4. 把猪肉翻过来，也刮几刀，可以刮深一点，以便腌肉时猪肉更容易入味。
5. 用1茶匙盐抹在猪肉的所有的部分，包括四周围和皮。
[ 注意：如果你的肉比较大块，只要盐足够涂整块肉就可以了，只需一层薄薄的就可以
了，不然肉会很咸。]
6. 用1茶匙五香粉抹在猪肉的所有的部分，除了皮之外。猪皮如果搽了五香粉，皮就会烤得
很深色，不会金黄色。
7. 把猪肉放在铁架上，下面放个盘子，放进冰箱过夜 ，让猪肉吹干。
[ 注意：把猪肉从冰箱取出，猪肉必须已经干干的，尤其是皮的部分，如果还湿的话，用
厨房纸巾把水分抹干 。如果要用铝箔纸包住放进冰箱过夜也可以，不过皮一定
要外露，我是没有包铝箔纸的。]
8. 猪肉从冰箱出来时，在等待烤箱热时，再次插洞，如果用铝箔纸包着肉的部分来烤，就会
有烧肉汁。
9. 烤箱加热至摄氏200度 (用上下火)，把猪肉 (猪皮朝上)放在烤箱中间部分的铁架上，铁架
下放一个烤盘接住猪肉烤时滴下来的油，烤25分钟。
10. 把烤箱调至摄氏220度(用上火)，把铁架移去烤箱的上层（比较高的地方），烤35-50分
钟，记得注意猪肉烤得如何，如果表皮已经美美的爆开了，而且呈金黄色，就可以拿出
来，不要烤过火，把猪皮烤焦了。如果猪皮有些部分焦掉了，用小刀把焦的部分刮掉就可以了。

Roast Duck -烤鸭

Roast Duck -烤鸭
下面是食谱
Skin a bit chewy but overall taste quite good.

2 pieces of duck breast with skin on
Season with 1 clove of minced garlic, 2 tablespoon of Lee Kum Kee char siew sauce, 1 tablespoon of oyster sauce, 1 tablespoon of plum sauce, 1 tablespoon of honey and 1 tablespoon of palm sugar, and 1 tablespoon of chinese rose wine. Set aside for at least 4 hours.

Put to a pre-heat oven of 220C for 30 minutes with skin up. Constantly brush the skin with the sauce (some oil) while it is in the oven till cook. Chop to the desired size.

Note : Put the duck on a stand then on a tray. On the tray , add some water so that to keep the duck moist while roasting. When done, there will be sauce on the tray, use that sauce to drizzle on the duck. The sauce tasted really good.

带皮鸭胸2件
酱腌1粒蒜末，2汤匙李锦记叉烧酱，蚝油1汤匙，酸梅酱1汤匙，蜂蜜1大匙，椰糖和1汤匙，1汤匙的中国玫瑰酒。预留至少4个小时。

预热的烘箱在220℃与皮面朝上-最多30分钟。在烤箱不断地刷酱在皮，至熟。斩至所需大小。

注意：鸭摆在支架上，然后将支架放在一个托盘上。在托盘上，加一些水.如此，为了保持鸭烘烤时不干燥。完成后，会有酱在托盘上，使用该酱洒在鸭上。酱汁味道真的很不错。

牛油饼干

材料：
牛油 200g
糖粉 50g
低筋面粉 200g

做法：
1）牛油与糖粉打滑。
2）筛入低粉混合成面团。
3）把面团装入挤花袋，挤出形状。
4）160度，15分钟。

**温度与时间需依据个人烤箱而做出调整。
**牛油饼干的香味取决于所用的牛油〜我是用Lurpak牌子的！

Roast Chicken (Rice) 烧鸡饭

• For a start, the chicken is rubbed all over with salt, including the cavity.
• Set the chicken aside.
• Mix 6 tablespoon Light Soy Sauce, 5 tablespoon Maltose, 1 tablespoon Water and Juice of 1 Lime, together.
• Bring the marinade mixture to a simmer.
• Blanch the chicken with the marinade mixture by scooping the mixture with spoon and pour over the chicken.
• Continue doing till the whole chicken coated with the marinade and is tinted light brown.
• This chicken should be should be about 30% cooked on the outside.
• Hang the chicken to air dry. I cheated by placing it in the refrigerator uncovered. :P
• Prepare a pot of hot oil.
• Place the whole chicken into the oil to cook it.
• Remove when chicken is thoroughly cooked.
• Hang to drip the chicken from excess oil.
• Serve it with Chicken Rice, fresh cucumber or tomato and drizzle of a mixture of light soy sauce and sesame seed oil.

Dark Soy Sauce Chicken 酱油鸡

Ingredients:

• 6 Mid Joint Wings or 2 Drumstick chopped into 3 pcs each
• 1 Large Onion, chopped into chunks
• 1 Red Chilli, de-seed and sliced into pieces
• Oil for frying

Marinade:

1. 1/2 teaspoon Salt
2. 1/2 teaspoon Sesame Seed Oil
3. 1 1/2 tablespoon Corn Flour

Seasonings:

• 1/2 tablespoon Oyster Sauce
• 2 tablespoon Light Soy Sauce
• 1 tablespoon Dark Soy Sauce (I use Tiger Premium Dark Soy Sauce)
• 1 tablespoon Sugar
• 200ml Water

How to do it:

1. Marinate chicken pieces with marinade for half an hour.
2. Deep fry chicken till golden brown.
3. Drain and set aside.
4. Heat wok with a tablespoon of oil.
5. Fry onion and chilli till fragrant.
6. Add in the chicken and seasonings.
7. Stir fry to coat well with seasonings.
8. Serve.

Lemongrass Infused Roasted Chicken 香茅烤鸡

Ingredients:

• 1 Chicken, cleaned and pat dry (I'm using a 1kg chicken)
• 4 tablespoon Oyster Sauce
• 12 talks Lemongrass, crushed
• Oil enough to cover the lemongrass
• A dash of Pepper
• 2 Calamansi

How to do it:

1. Rub chicken outside and in the cavity with oyster sauce & pepper.
2. Leave it in the fridge uncovered for half an hour, to marinate and dry.
3. Place lemongrass on oven-proof dish and have enough oil to just cover it.
4. Place the chicken on top and cover.
5. Roast chicken in preheat oven at 190C for 1 1/2hours.
6. Baste the chicken with the lemongrass oil every 15 minutes.
7. After half an hour, turn the chicken around.
8. Continue to baste the chicken with lemongrass oil every 15 minutes.
9. During the last 20 minutes of roasting, remove cover.
10. Increase the temp to 220C, baste the chicken with lemongrass oil.
11. Roast the chicken for 10 minutes.
12. Turn the chicken over, baste with lemongrass oil and continue to roast for 10 minutes.
13. Remove chicken and place in a dish.
14. Drizzle chicken with juice of 2 Calamansi and serve .

Note:
Check if chicken is cooked by piercing a toothpick in the thigh. If the liquid that comes through is clear, the chicken is done.

Cheesy Chicken Sticks 酥脆芝士鸡柳

Ingredients:

• 1 skinless chicken breast meat, sliced into strips
• 1/2 tablespoon Light Soy Sauce 
• 1/2 teaspoon Garlic Power (optional)

Coating: 

• 1 portion Breadcrumbs or Panko (Japanese breadcrumbs)
• 1 portion Shredded Parmesan Cheese
• 1 Egg, beaten
• 5 tablespoon Self Raising Flour or Plain Flour

How to do it:

1. Cut the chicken meat into strips
2. Marinate with light soy sauce and garlic poweder for 30 minutes.
3. Dust the chicken with flour.
4. Dip the chicken in the beaten egg.
5. Coat well with Panko mixed with Parmesan Cheese.
6. Deep fry till golden brown.
7. Dish and drain away excess oil.
8. Serve with or without your desire sauce.

Note: 

• I used equal portions of panko and cheese here. You have choose to have more of cheese or more of panko if you like.
• You can sprinkle on some chilli powder or paprika after frying too.

Chicken Cutlet with Black Pepper Sauce 黑胡椒鸡扒

Ingredients:

• 2 Chicken Thigh, deboned
• 4-5 New Potatoes or 1 regular Potato

Marinade:

• 1/2 tablespoon Light Soy Sauce
• 1/3 tablespoon Sake or Chinese Cooking Wine
• 1/3 teaspoon Garlic Powder or 2 clove Garlic, grated

Black Pepper Sauce:

• 1/2 tablespoon Oyster Sauce
• 1/2 tablespoon Light Soy Sauce
• 1 tablespoon Ground Black Pepper
• 1 teaspoon Sugar
• 1/2 tablespoon Cornflour
• 50ml Water

How to do it:

1. Marinate chicken thigh in marinade for an hour.
2. Drain and grilled on lightly greased pan, skin side down on medium low heat for 15mins.
3. Turn chicken thighs over and grill for another 10mins or till chicken thighs are completely cooked.
4. Meanwhile, boil a pot of salted water to cook the potatoes till tender.
5. Remove potato skin, cut into small pieces if necessary, and set aside.
6. When chicken is done, dish and set aside.
7. Slightly pan grill the potatoes on the same pan you grill the chicken.
8. Set aside with the chicken thighs.
9. To prepare the black pepper sauce, mix all ingredients together in a sauce pan.
10. Constantly stir it while bring it to a simmer over low heat till it thickens.
11. Do not cook over heat it over high heat or boil it otherwise it will be very starchy.
12. Adjust the sauce to your liking.
13. Drizzle over the chicken thighs.

Note:
You can add the dripping (all the brown bits minus the oil) together with the sauce ingredients and cook it together.

Grilled Chicken Wings 烧烤鸡翅膀

Ingredients:

• 8 Chicken Wings
• additional Calamansi for serving

Marinade:

• 2 teaspoon Garlic Powder or 5 Garlic clove, grated
• 1/2 teaspoon Ginger Juice
• 1 tablespoon Cooking Wine
• 1 tablespoon Light Soy Sauce
• 1/2 teaspoon Dark Soy Sauce
• 2 teaspoon Sugar
• 1/2 teaspoon Chicken Powder or Salt
• Juice from 2 Calamansi

How to do it:

1. Pat dry cleaned chicken wings.
2. Twist to break the joints of chicken wing so you can grill it flat.
3. Mix ingredients for marinade.
4. Add chicken wing.
5. Marinate for at least 2 hours, turning occasional so the chicken wings is evenly marinated.
6. Grill chicken wing in reheat oven at 200C for 20 to 25 minutes.
7. Flip over for grilling every 5 minutes.
8. During the last flip, spread some oil if you like to get the chicken wings slight charred.
9. Serve with a squeeze of calamansi.

香麻豉油雞

光雞1隻(1斤), 薑片 3片, 蒜片 6片, 蔥段 1條, 八角 2粒

鹽 1茶匙, 紹酒 1湯匙

淘大金標生抽 120毫升, 淘大金標老抽 80毫升, 淘大黑芝麻油 1湯匙, 冰糖 3湯匙, 水1公升

1. 將醃料平均塗抹於光雞表面及裡面，醃約10分鐘，備用。
2. 燒熱鍋下油，爆香薑片、蒜片、蔥段及八角後，加入調味料，待汁料煮滾後，將雞放入鍋內，雞背朝下，待汁料再沸騰後，調較至最小火，加蓋焗13分鐘 。
3. 再將雞轉至另一面，即雞胸朝下，再以小火加蓋焗13分鐘即成。食用時於光雞表面再薄薄塗上一層麻油。