Apr 27 2013

MUM: 蒸茄子飯 MUM:Home style Steamed Eggplant Rice

份量Serve: 3人份

材料份量	Ingredients
茄子(大件) 1件	Eggplant(large) 1pc
玉子燒 3件	Tamagoyaki ( Japanese Egg Roll) 3pc
紫蘇昆布 45克	Shiso kombu 45g
蒸珍珠米 3碗	Steamed Grain Rice (AKITA KOMACHI) 3rice bowl
甘荀 (浸/烚熟) 6條	Carrot(poached) 6 chunks
白菜仔 (烚熟) 6條	Petit Pak Choy(poached) 6 pcs
西蘭花 (烚熟) 3棵	Brassica (poached) 3 dashes

做法METHOD

*蒸飯製作方法 Steamed rice：
AKIT A KOMACHI (1.5杯)
1. 把米洗淨
Wash the rice gently under water, until clean

2. 將米浸水至少四小時或浸泡過夜。
Soak it in the water at least 4 hours or overnight.

3.翌日，把米隔水，下七成水燒便可。
Drain and remain 70% of water, cook it.

*蒸茄子製作方法 Steamed eggplant :

1. 把茄子切成15-16件長條，用薑蓉、鹽及白糊椒醃製後蒸10-15分鐘便成。
Cut the eggplant into 15-16 pieces long fat stripes, then marinated with ginger, salt, pepper and minced ginger and steam for 10-15 minutes.

2. 食用時，將茄子、蔬菜、玉子燒和紫蘇昆布放左飯面，加少許豉油、白芝麻和韭蔥即可。
For serving, put the eggplant, veggie, eggs & kombu over the rice. Add a few dash of soya sauce, fresh ground white sesame on top and sprinkle a little bit of shredded young leek. Eggplant rice done!

Special thanks: MUM Veggie + Coffee + Sweet

Apr 26 2013

MUM: 媽媽包餃子 MUM: Mum’s style dumplings

材料	INGREDIENTS
蓮藕(切碎) 500g	Lotus Root 500g (chopped)
馬蹄(切碎) 300g	Water Chestnut 300g (chopped)
冬菇腳(切碎) 250g	Shitake Mushroom Stem 250g (chopped)
甘荀(切碎) 300g	Carrot 300g (chopped)
木耳(切碎) 250g	Black fungus 250g (chopped)
白菜仔(切碎) 400g	Petit Pak Choy 400g (chopped)
陳皮(切碎) 1tsp	Mandarin peel 1tsp (dried & chopped)
薑蓉(切碎) 4tsp	Ginger 4 tsp (peeled & minced)
芋頭(蒸熟打蓉) 500g	Taro 500g (steamed and mashed)
上海餃子皮 1.5斤	Round Dumpling Skin (shanghai Style) 1.5 catty
調味料	Seasoning
鹽適量	Salt pinch to taste
胡椒粉適量	White pepper pinch to taste
麻油適量	Sesame oil a few dash
糖 2tsp	Sugar 2 tsp

做法METHOD

1. 芋頭去皮切大塊，蒸15分鐘至軟身；趁熱壓成蓉，待涼。
Chop the taro in a big chunk and steam for 15 minutes until soft & smash, set aside.

2. 用熟油爆香薑蓉，再放切碎的材料入鑊鈔熟。
Chop the rest of vegetables. Fry the ginger and add the chopped vegetable by adding white cooking wine.

3. 芋蓉和已熟材料拌勻，加入調味料調味，再灒白酒炒熟，成為「餃子饀」。
Finish filling with taro mash and season with salt, white pepper, sugar and sesame oil.

4. 取1.5湯匙饀料放入餃子皮，在皮邊沾水，對摺餃皮成半月狀便可。然後放入冰箱冷藏12小時。
For the wrapping dumpling, get one piece of round dumpling skin, brush water at the edge. Fill up 1.5 tablespoon filling onto the skin, fold it up side by side and use your fingertips start needle up the edges from the edges to the another edges be a ‘half moon’ shape and keep in the refrigerator for 12 hours .

5. 中火加熱易潔鑊，放少許橄欖油，再放餃子；當底部開始焦脆，灑點水立即加蓋收慢火，蒸煮約5分鐘便成。
Start cooking, get the pans hot with corn oil, cook it until the skin crispy, and splash a few drops of water cover it up with the lid and steam it for 5 minutes. Enjoy the Mum’s Veggie Dumpling!

Special thanks: MUM Veggie + Coffee + Sweet