Aunty Leng's Recipes

大葱炒蛋 材料: 大葱 2粒, 切丝 小辣椒 3粒, 切小粒 鸡蛋 4粒 油 5汤匙 调味: 鸡粉 1茶匙 盐 1茶匙 做法: 把鸡蛋搅拌，加入调味。先把油大火的煮熟，倒下洋葱炒香，再下小辣椒。接着把蛋倒入锅中，炒数下，让蛋定形，然后反过来煎到金黄色就可上碟。 Egg fried with onion  Ingredients: 2 onion (sliced) 3 chili padi (chopped) 4 egg 5 tablespoons oil Seasonings: 1 teaspoon chicken stock powder  1 teaspoon salt Methods: Beat up eggs, add in seasonings. Heat up the oil, stir-fry onion till fragrant and add in chili padi. Pour the eggs evenly into the wok, let the eggs set and flip over. Cook till golden brown and it is ready to be served. 

稣脆石甲鱼 材料: 石甲鱼 1條 香料: 葱头 5粒切碎 蒜头 1大粒切碎 小辣椒 3條切小粒 青葱 2條切段 元西 1棵切段 调味: 鸡粉 1小茶匙 生抽 1小茶匙 晒油 ¹/2小茶匙 糖 1小茶匙 绍兴洒 1小茶匙 胡椒粉 1小茶匙 腌料: 盐 ¹/2小茶匙 鸡粉 ¹/2小茶匙 胡椒粉 ¹/2小茶匙 油 600毫升 做法: 把腌料加入拌匀腌30分钟。先把油大火的煮熟。就把鱼抹上干粉，然后放进油里炸到金黄色。就可把鱼上碟，留下三汤匙的油把香料炒香，然后加入150毫升的水和调味料一起煮1分钟，再加入芡汁拌匀。盛碟，撒上元西葱。 Crispy Mackerel Ingredients: Mackerel 1 fish medium sized  Spices: Onion 5 pieces minced  Garlic 1 bulb minced Chilis 3 pieces  Spring onion 2 strips Chinese coriander 1 stalk Seasonings: Chicken stock powder 1 teaspoon  Soy sauce 1 teaspoon  Dark soy sauce ¹/2 teaspoon  Sugar 1 teaspoon  Shao Hsing cooking wine 1 teaspoon  Pepper powder 1 teaspoon  Marinade: Salt ¹/2 teaspoon  Chicken stock powder ¹/2 teaspoon  Pepper powder ¹/2 teaspoon  Oil 600ml Methods: Marinade the fish for 30 minutes. Heat up the oil. Put some cornstarch to the both side of the fish, deep fried till golden brown. Dish up the fi

香卤三层肉 材料: 花肉 950克 老姜 3片拍扁 蒜头 1大粒 油 3大汤匙 水 300毫升 香料: 八角 2粒 果皮 1片 花椒 1小茶匙 胡椒粒 1小茶匙 甘草 5片 丁香 5粒 桂皮 1支 沙姜 3粒 调味: 冰糖 3粒 胡椒粉 1小茶匙 绍兴洒 2大汤匙 晒油 1¹/2大汤匙 鸡粉 1大汤匙 生抽 1小茶匙 盐 1小茶匙 腌料: 鸡粉 1小茶匙 生抽 1小茶匙 胡椒粉 1小茶匙 绍兴洒  1小茶匙 做法: 全猪肉与腌料搅拌，腌1小时。加入油把所有的香料炒香，接着倒下猪肉一起炒香。加入水，开大火煮滚然后转回小火，煮到计料微乾即可上碟。 Stewed Pork Belly Ingredients: Pork belly 950g Ginger 3 slices Garlic 1 bulb Oil 3 tablespoons Water 300ml Spices: Star anise 2 pieces Dried tangerine peel 1 piece  Sichuan pepper 1 teaspoon  Pepper powder 1 teaspoon  Chinese liquorice 5 pieces Clove 5 pieces Cinnamon 1 stick Sand ginger 3 pieces Seasonings: Rock sugar 3 pieces Pepper powder 1 teaspoon  Shao Hsing cooking wine 2 tablespoons Dark soy sauce 1¹/2 tablespoon  Chicken stock powder 1 tablespoon  Soy sauce 1 teaspoon  Salt 1 teaspoon  Marinade: Chicken stock powder 1 teaspoon  Soy sauce 1 teaspoon  Pepper powder

药材当归红枣枸蒸鸡 Steamed Chicken with Angelica Root, Red Date & Wolfberry 材料: 土鸡翼  八只 红枣 八粒 枸杞 十几粒 绍兴酒 三大汤匙 姜 一小粒切丝 当归 四片 鸡粉 一小茶匙 盐 半茶匙 粟米粉 一大茶匙. 腌料: 生抽 一汤匙 鸡粉 半茶匙 胡椒粉 半茶匙 做法: 先把鸡切小块，与腌料拌匀，腌30分钟，用粟米粉把鸡搅拌，接着把所有的材料都加入。再放一锅水，以大火煮到水滚，就把碟中的鸡放入去蒸二十分钟， 就完成了。 Steamed Chicken with Angelica Root, Red Date & Wolfberry Ingredients: Kampung Chicken Wing 8 Pieces Red Date 8 Pieces Wolfberry 10+ Pieces Shao Hsing Cooking Wine 3 Tablespoons Ginger 1 Small Piece Shredded Angelica Root 4 Pieces Chicken Stock Powder 1 Teaspoon Salt 1/2 Teaspoon Cornstarch 1 Tablespoon Marinade: Soy sauce 1 Tablespoon Chicken Stock Powder 1/2 Teaspoon Pepper 1/2 Teaspoon Method: Cut the chicken into small pieces, then marinade for 30 minutes. Add in all the ingredients and mix well. Then steam for 20 minutes and it is ready to be served.