黑糖紅莓大菜糕 Brown Sugar & Cranberry Agar Dessert

材料 Ingredients 
台灣黑糖紅莓茶磚4塊, 4約40g
Taiwanese Brown Sugar & Cranberry Tea (~40g)
大菜絲9g
Agar 9g
水500ml
water 500ml

做法  METHOD

1. 把水煮沸
Boil water.

2. 放入剪碎的大菜絲, 並煮至完全溶化
Cut agar into small pieces and boil it, stir until agar dissolves.

3. 放入黑糖紅莓茶磚, 煮至完全溶化, 關火
Put in Taiwanese Brown Sugar & Cranberry Tea and stir until sugar dissolves.

4. 倒入小碗內, 待冷卻後會自動凝固, 亦可置冰箱雪凍增加風味
Remove from pan and place in small bowls.  It will be set in room temperature.  Or you can place it into refrigerator.

5. 食用前可加上自己喜歡的水果或棗子
Can serve with fruit or palm.

*除台灣黑糖紅莓茶外, 亦可以用黑糖菊花杞子茶, 黑糖梅子山楂茶 , 黑糖桂花茶, 黑糖冬瓜茶, 黑糖柑桔檸檬及黑糖檸檬香茅寒天凍製作大菜糕甜點.

* Special thanks to Pat who shared this recipe.

甄子丹最愛家庭上海雲吞 Donnie Yen’s favourite Shanghai Dumpling (Wonton)

Serves: 4

材料 INGREDIENTS
500 克 豬肉,剁碎 500g Minced pork
1000 克西洋菜合時蔬菜,剁碎 1000 g Watercress, minced (or any seasonal veggies)
500 克 蝦,剁碎 500g Shrimp, minced
2 茶匙 薑蓉 2 tsp Ginger, minced
2 條  青蔥,剁碎 2 Chinese green onion, minced
3 湯匙紹興酒 3 tbsp Chinese cooking wine
1.5 茶匙 鹽 1.5 tsp Salt
1/2 茶匙 糖 1/2 tsp Sugar
3 湯匙生抽 3 tbsp Light soy sauce
2 茶匙 栗粉/生粉 2 tsp Corn Starch
少許 胡椒粉 a little White pepper
3 湯匙橄欖油 3 tbsp Olive oil
1 湯匙麻油 1 tbsp Sesame oil
1 隻雞蛋 1 Egg
250 克 (約)  雲吞皮 250 g Wonton skin
1.5 杯 凍水 1.5 cup Cold water

做法  METHOD

1) 處理豬肉: 把豬肉洗淨,瀝乾水份並剁碎。 加入薑蓉、青蔥碎、生抽、半茶匙鹽、兩湯匙紹興酒、少許胡椒粉、糖、栗粉及兩湯匙橄欖油醃製剁碎豬肉,約 10 至 20 分鐘。
For MINCED PORK:    Wash and let stand to drip out all the water. Marinate the minced pork with minced ginger, green onion, soy sauce, salt 1/2 tsp, Chinese cooking wine 2 tbsp, pepper a little, sugar, corn starch, 2 tbsp olive oil for 10-20 mins.

2) 處理蝦(如對蝦敏感,可選擇不用): 把蝦肉洗淨,瀝乾水份並切剁碎。加入兩茶匙鹽、一湯匙紹興酒、一湯匙橄欖油及少許胡椒醃製已剁碎的蝦肉,約 10 至 20 分鐘。
For SHRIMP:    (Optional) Wash and let stand to drip out all the water. Marinate the minced shrimp with salt 1/2 tsp, Chinese cooking wine 1 tbsp, olive oil 1 tbsp and a little bit of white pepper for 10-20 mins.

3) 把西洋菜洗淨並用沸水燙熟。瀝乾水份並切剁碎。
Wash the veggies then blanch in boiling water. Drain and finely chop up the watercress

4)把已醃好的豬肉、蝦及西洋菜混合在一起。加入一隻雞蛋並與材料拌勻,然後再加入半茶匙鹽及麻油再拌勻。
Mix well pork, shrimp and veggies together. Add 1 egg and stir well then add 1/2tsp salt and sesame oil and stir well.

5)把已拌勻之餡料放於雲吞皮的中央位置,於雲吞皮的兩側點上少許清水,把雲吞摺疊成方形,再點少許水於兩邊角令其黏實。
Put the mixed fillings in the middle of the wonton skin and apply some water to both side of the wonton skin. Fold it and make it a square shape and then apply a little bit of water at both corners to stick the corner together.

6)以沸水烹煮雲吞,當雲吞浮起加入半杯凍水。將此步驟重複三次,,然後將雲吞取出加入高湯中享用便可食用。
Boil the wrapped wonton in hot water, when they float up add 1/2 cup of cold water. Do it 3 times and can serve.

Shared by Mrs. Jennifer Wang (Mr. Donnie Yen’s mother-in-law)

中式蒸蛋 Chinese-steamed eggs

材料
蛋          2隻
水          約150ml [蛋打發後的2倍]

做法

1) 先將蛋打發,不必大力上下打發,避免太多氣泡
2) 因應蛋漿的份量,加入2倍的開水
3) 稍為拌好後,取去面層的氣泡
4) 蒸籠放上鑊,水滾後才放蛋漿,蒸8-10分鐘,視乎碟的深度和份量
5) 打開蒸籠,只餘下中心位置有少量積水,即成。

More about this recipe:  <小比。為食。細食。密密食> Yahoo! Blog
Thanks Megan Wong for sharing her recipe!