炸春卷 Fried Spring Roll

很多人有时会因为需要用到一点沙葛作馅料而买了一大粒回来， 然后又不知道要煮什么了。。。惟有焖了它做菜。 我时常都会预备一些小点心在冰厨里，偶尔可以做给家人吃。 而且不用一次煎完，可以储放在冰厨，要吃时才拿出馅料和皮卷起来煎，是很方便的。。。不妨尝一尝！

材料　：
春卷皮
沙葛，　切丝
红萝卜，切丝
虾米，泡软剁碎
蒜米，剁碎

调味　：
盐，胡椒粉，鸡粉，　糖。　

做法　：
１．　馅料　：热油，爆香虾米，蒜米，加入沙葛丝，萝卜丝拌炒，放入调味炒匀。盛起待冷。

２．　将一大匙馅料放入春卷皮卷起。　馅料不可以太湿以免把弄破，炸时就会露馅。

３．　热一锅油，放入春卷炸至金黄色，　捞起沥干油份。趁热配搭辣椒酱更美味。




Ingredients :
Spring roll skin (Frozen)
Sengkuang, shredded
Carrots, shredded
Dried prawns, diced
Garlic, chopped

Seasoning :
Salt, Pepper, Chicken Powder, Sugar.

Method,
1. Filling : Heat up oil and saute dried prawns and garlic until fragrant. Add in sengkuang and carrots stir-fry until cooked. Mix well with seasoning and stir-fry evenly. Leave to cool.

2. Scoop 1 tbsp. of filling on the skin and roll up for deep frying. The filling should not too wet to avoid the skin from tearing.

3. Heat up oil for deep-frying, put in the spring rolls and fry until golden brown. Dish and drain. Serve hot with chilli sauce.

腊味萝卜糕 Steamed Radish Cake

我很爱吃腊肠，对于有腊肠配搭的料理都很喜欢！反正冰厨里的腊肠还很多，好像又要过年了，今天就来蒸个腊味萝卜糕！












材料 ：
600g 白萝卜，切丝
3大匙油，2粒蒜米，切茸
3大匙虾米，浸软， 切丁
1对腊肠，切丁
120g 猪肉，切丁

米浆 ：
300g 粘米粉，15g薯粉，15g澄粉，
800ml水（加入煮好的萝卜水），1/2茶匙碱水

调味料 ：
1小匙盐，1小匙鸡精粉或1块鸡精
1/2小匙胡椒粉，1/2小匙五香粉

装饰 ：
红辣椒， 切粒
葱，切粒
炸红葱

做法 ：
1. 白萝卜切丝，烧滚一杯水放入白萝卜煮至软，沥干水分备用；将萝卜水加入米浆调用。 将米浆材料拌匀，滤过。

2. 烧热油，炒香蒜茸，加入虾米粒爆香，加入腊肠粒，猪肉粒继续炒香，再加入白萝卜丝及全部调味料拌炒。

3. 转小火，慢慢倒入调好的米浆，一边搅拌至粘糊。 准备一个已抹了油的蒸盘，倒入，放进锅或蒸笼里大火蒸45分钟到1小时。





一定要待凉却了才可以切来吃。 如果你喜欢吃煎的也可以。。。洒上红辣椒粒，葱花，炸葱片也很美味。

Ingredients :
600g radish, shredded finely
3 tbsp. oil, 2 pips garlic, chopped
3 tbsp. dried prawns, soaked and diced
1 pair Chinese sausage, diced
120g pork, diced

Batter (Mixed and strained) :
300g rice flour, 15g tapioca flour, 15g wheat starch (tang flour),
800ml water (add in water from cooking radish), 1/2 tsp. alkaline water

Seasoning :
1 tsp. salt, 1 tsp. chicken powder or 1 cube of chicken stock
1/2 tsp. pepper, 1/2 tsp five spice powder (ng heong fun)

Garnishing :
Red chillies, diced
Spring onion, diced
Fried shallots

Method :
1) Put the shredded radish inoto a pot, add 1 cup of water and boil until soft. Drain and keep the water for batter.

2) Mix all ingredients for batter together. Strain.

3) Heat up oil, stir-fry chopped garlic, dried prawn and stir-fry until aromatic. Add diced Chinese sausage, pork and continue to stir-fry until fragrant. Add the soft radish and all the seasoning.

4) Use low heat, slowly pour in the batter, continue to stir until the batter has thickened. Pour into a greased steaming tray, use high heat to steam for 45 minutes to 1 hour.

5) When cool, sprinkle chopped chilli, spring onion and fried shallot on top of the cake.

6) Slice and serve with chilli sauce. You can also fry the slices before serving.

炸云吞 Deep-fried Wantan

这道炸云吞其实没什么难度，只是在这里告诉大家，简单的食材可以配特别的外观，无形中就会增加它的欢迎度了。



材料 ：
a. 绞鱼肉 Fish Paste
b. 猪肉碎 Pork Meat, minced
c. 沙葛碎 Sengkuang, diced
d. 罗卜碎 Carrot, diced
e. 葱粒 Spring onion, diced
f. 蛋一颗 1 Egg
g. 云吞皮 Wantan skin

调味 ：
a. 盐 Salt
b. 糖 Sugar
c. 麻油 Sesame oil
d. 胡椒粉 Pepper
e. 黍粉 Corn flour
f. 油，炸用Oil for deep-frying

做法 ：
1. 馅料 ：将鱼肉，猪肉，萝卜，沙葛，葱粒，蛋和调味料放入碗中，顺同一方向搅拌至有粘性和均匀。
Filling : Mix fish paste, minced meat, carrot, sengkuang, spring onion, egg and seasoning into a bowl, stir in a same direction until it is sticky and evenly. 　　　　　

2. 将一小匙馅料包入云吞皮，连成三角形，沾少许水将皮的外边粘上，再沾点水把左右两边的尖角给合起来。
Wrap up 1 tsp. of filling into a wantan skin, stick with some water and fold into a triangle shape, join the 2 angles and make the shape as shown in the picture.

3. 热锅油，放入云吞炸至金黄色，捞起沥干油即可。
Heat up the oil, deep-fry the wantan with medium heat until golder brown. Dish and drain.

云吞也可放入滚水串烫捞起放入鸡汤，或加些青菜，面条搭配。
趁热沾点辣椒酱也很好吃！
小心把包好的云吞放入锅中炸，避免褶好的云吞被打开了。
初学者可以放少点馅料，那就容易把两端给褶起来又不会‘毁容’。