這個新年相信大家比以往收到更多來自親朋戚友親手造的糕點，如果家中還有一兩底蘿蔔糕未清，可以跟著這個食譜進行蘿蔔糕二次創作，整出一道潮汕地區有名的街頭美食「潮式炒粿角」。粿角是用米漿做成的潮式糕點，潮汕人吃喜歡以醬油炒香當小吃，而蘿蔔糕口感與粿角相若，以潮式做法炒得焦香惹味，吃時蘸上辣椒醬，也配一杯鐵觀音茶。
材料：
蘿蔔糕 250g
韮菜 50g
雞蛋 2隻
豆芽 80g
菜脯碎 60g
蒜蓉 1茶匙
醬汁：
生抽 1/2 湯匙
魚露 1/2湯匙
老抽 1茶匙
蠔油 1茶匙
水 2湯匙
糖 1/2 茶匙
做法：
將蘿蔔糕切成正方形狀，以中小火煎香後盛起備用；
細火炒香蒜蓉，加入菜脯碎，然後倒入蘿蔔糕丁及一半醬汁後以中大火略炒
將(2)推到一邊，打入雞蛋後炒散，加入餘下的醬汁炒勻，最後加入韮菜和豆芽略炒即成。
I am an espresso person, having a cup of double espresso in the morning marks the start of my day. Sometimes when I need a second zip of caffeine, it has to be taken before 2pm ( tested and proved ) otherwise it will be a sleepless night. The other night I start to think about non-caffeine tea that can keep me refreshing and delightful when I am pulling an all-nighter. Camomile, hibiscus and bufferfly peas are some of my favourite edible flowers for making tea, simply stir in honey and lemon could make it a great one. I like to enjoy it on a summer night (or day), when I need a little break from work.
Iced Butterfly Pea Lime Tea
Ingredients:
2 teaspoons of dried butterfly pea
Half cup of hot water, half cup of ice
10ml lime juice
2 teaspoons of honey
Steps:
1. Pour hot water into dried butterfly pea, let it sit for 5mins.
2. Remove hydrated butterfly pea, stir in lime juice and honey.
3. Add ice cube, garnish with half lime. *butterfly pea tea will turn into purple after mixing with acidity like lime juice! Iced Hibiscus Orange Tea
Ingredients:
3-5 pieces of dried hibiscus
Half cup of hot water, half cup of ice
10ml orange and pineapple juice
2 teaspoons of honey Steps: 1. Pour hot water into dried hibiscus, let it sit for 5mins
2.Remove hydrated hibiscus, stir in orange and pineapple juice and honey
3. Add ice cube, garnish with fresh fruits.
Iced Camomile Lemon Tea
Ingredients:
2 teaspoons of dried camomile
Half cup of hot water, half cup of ice
10ml lemon juice
2 teaspoons of honey
Steps: 1. Pour hot water into dried camomile, let it sit for 5mins.
2. Remove hydrated camomile, stir in lemon juice and honey.
3. Add ice cube, garnish with osmanthus powder.
Knead Knead! Chinese green onion pancake is a common breakfast or snack in Asian countries. While Covid 19 pandemic has changed the way we used to live and to eat, let’s learn how to make dough into daily staple for our health and enjoyment. In this recipe, we sandwich chinese green onion pancakes with homemade Peking duck breast and shredded cucumber. To smoke the duck breast we need just a hot wok and equal portion of loose tea leaf, sugar and rice. Okay, let’s get started!
Peking Duck Tacos
Spring Onion Pancakes
Ingredients:
200g All purpose flour
125ml Hot water
70g Chopped spring onion
2 tbs Duck fat
Handful of Salt
Steps:
1. Add flour into a mixing bowl, slowly add in hot water and knead the dough until soft and smooth about 15mins. Cover with wet towel and rest for 40mins.
2. Sprinkle flour on a work surface, divide the dough into 3 equal parts. Roll the dough into thin layer.
3. Spread spring onion oil on the layer. Roll the dough into cylinder and coil it up like a snail.
4. Roll the dough until thin again. Pan fry each sides for 2mins and set aside.
Peking Duck Breast
Ingredients:
1 pc Duck breast
1 tbs Chinese five spice 2 tbs Butter 2 cloves of garlic
Smoke pack:
50g loosen tea leaf
50g rice
50g sugar
Steps:
1. Score duck skin to help rendering the fat. Rub duck breast with Chinese five spice, salt and pepper.
2. Put seasoned duck breast on a cold pan and cook with butter and garlic until golden.
3. Mix loosen tea leaf, rice and sugar, wrap in aluminium foil. Put it into a hot wok on high heat for 3mins until smokey. Add seasoned duck breast and cook for 3 mins. Slice it.
Pickled cucumber
Ingredients:
100g Shredded Cucumber
80ml Water
80ml Rice Wine Vinegar
20g Sugar
4g Salt
Steps:
1. Combine water, rice wine vinegar, sugar and salt in a pot. Bring to boil and let it cool down.
2. Add shredded cucumber it and marinate for 15mins.
Garnish and seasoning
Hoi sin sauce
Sour cream
Handful of Fresh cilantro
Handful of Deep fried scallion