麻婆豆腐

材料:

• 嫩豆腐一塊
• 一顆蘋果打成泥
• 半磅肥豬绞肉
• 2 table spoon of 辣豆瓣醬
• 2 table spoon of rice wine
  
• 1 table spoon of 糖
• 4 table spoon of 醬油
• 1/2 table spoon of 麻油
• 2 table spoon of 甜辣醬
• 3顆蒜頭
• 一根蔥
• 薑少許

Apple pie

aPie Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup of unsalted butter
  
• 1/2 cup water

I learned that all these ingredients need to be chilled or ice cold before mixing. The reason why butter was used instead of all shortening is to make the crust flaky.

1. In a large bow, combine flour, salt, and mix
2. Add shortening and start adding water one table spoon at a time and mix it in
3. Before it's completely mixed, chop butter up and mix it in as well
4. Divide them into half, roll them up in balls and put them in plastic wraps
5. Refrigerate for 4+ hours
   

In the end, the mixture shouldn't be completely mixed in together. It's ok if they looked like crumbs. it's good to leave the butter a little separate. Some of it could stay in a size no larger than a pea, because during the baking the butter will melt and resulting in flakier crust.

Filling and assembling the pie:

• 9 inch pie pan
  
• 1/2 cup unsalted butter
• 3 tablespoons of corn starch
  
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon of cinnamon
  
• 4 Granny Smith apples - peeled, cored and sliced

Egg wash:

• 1 Egg
• 1 table spoon of milk
  

I am not completely sure if pies would actually use all of 4 apples, but it's better to have extra than not enough, right?

1. Set oven to 425 degrees F
   
2. Use rolling pin to make the bottom pie crust...
• Put a layer of flour on the surface of where the pie dough would be rolled on to prevent sticking to the surface
• Roll it into as much of a circle as possible
• To mount it onto the pie pan, just fold it in half and fold it again in half so it's in a cone shape
• Put the quarter shape into the pie pan, and unroll it (it's pretty easy, thanks to all recipe video)
• Trim the edge that is too long with scissors or knife
• Refrigerate the bottom pie
  
3. Filling
   
• Melt the butter, add 3 table spoon of corn starch and mix well
• Add cinnamon, white and brown sugar into the butter along with the water and mix
• Place apples into the pie until it's slightly taller than the crust height
• Pour, slowly, the mixture into the pie from the center so it would slowly seep into the side
4. Egg wash - Beat the egg slightly and mix in milk to make egg wash
• Brush the egg wash on the edges of the pie crust
5. Make the top pie crust just like how the bottom crust is made
• Unfold the top crust onto the pie
• Trim off the edges of the extra pie crust but leave about 1/2 an inch so they can be molded to seal with the bottom crust
• Mold the edge to make shapes (make it pretty or something...use imagination, as long as the top and bottom seals the pie)
• On the top pie crust, make a center hole (it'll be for venting)
• Slice other venting holes/slits on top of the pie
6. Bake in oven for 15 minutes, reduce heat to 350 degrees F after for another 35 to 45 minutes
• To check if the pie were done, cut into the pie to see if the apples were soft
• If the apples were soft, then it's done

***To make crust shiny, melt 3/4 cup of syrup and very hot water together, mix and brush onto the top. Also sprinkle granulated sugar on top. Bake for 3 minutes

肉燥醬-台南版本

材料:
A 豬五花絞肉(有肥有瘦的) 半斤 (300克)
B 紅蔥頭酥 (油蔥) 一杯~~一杯半(量杯的CUP)
C 蒜頭酥 2大匙
D 醬油 1/2杯--1杯(依照所使用醬油鹹度，自己調整)
E 冰糖 一小匙
F 清水或高湯 兩碗
G 胡椒粉 一小匙

做法:
1.用油將A炒熟再加DG上色.再加BC炒香
2.加入EF.滾後，用小火悶煮20分鐘即可

京都子排

材料：排骨（約八至十公分一段），薑，蔥，青江菜
　　調味料：醬油，冰糖，米酒，蕃茄醬
　　作法：１．蔥切片，蔥切大段，排骨以少許醬油略醃上色，備用
　　　　　２．起油鍋，放入薑蔥爆香，放排骨略煎至表面金黃，放入醬油，冰糖，米酒略燒五分鐘，至汁濃上色
　　　　　３．加入蕃茄醬，及水（蓋過排骨），小火燒約四十分鐘，收汁即可
　　　　　４．青江菜洗淨，燙熟或略炒，墊在盤底，放上排骨即可

　　說明：１．排骨先醃，或以醬油糖酒先燒，可以入味也可以上菜，燒出來的排骨滋味和口感也會比較好，若求方便，也可以全數調味料加水，一起下鍋去燜燒．
　　　　　２．後半段，易沾鍋，要記得翻動，若不愛吃蔥薑可以揀去不用．

玉米炒絞肉

材料：玉米粒（約四根的量），絞肉，紅辣椒
　　調味料：鹽，醬油少許
　作法：１．將整根玉米洗淨，直立在砧板上，由上往下削玉米粒，一次約削２－３排的玉米，削下來的玉米粒備用；紅辣椒切丁備用．
　　　　　２．起油鍋，放入絞肉拌炒，至水份減少，肉香溢出，放入紅辣椒及少許鹽及醬油拌炒約三十秒
　　　　　３．接著放入玉米粒拌炒約二至三分鐘即可
　
　　說明：１．以前小時候在菜市場，看見菜販將太老的玉米削成粒，比較好賣出，但現在拿嫩玉米削成粒，更加鮮甜
　　　　　２．我家口味習慣加些朝天椒，那更是又辣又下飯，可看情況決定辣度．

辣子雞丁

材料：雞翅三支（或雞胸肉一副），大蒜，蔥，辣椒
　　調味料：鹽，米酒，醬油，太白粉
　　作法：１．雞翅剁成小塊（或雞胸肉切成小塊），以鹽，米酒，醬油，及太白粉略醃備用；大蒜去皮和蔥，辣椒切碎備用
　　　　　２．起油鍋（油略多），將雞丁放入熱油中拌炒約四－五分鐘，至雞肉八九分熟，取出，倒掉餘油，鍋中留約一湯匙油
　　　　　３．改成中火，放入大蒜，蔥及辣椒拌炒，放些醬油拌炒，再把雞丁放入拌炒一分鐘，即可起鍋

　　說明：１．雞丁入油鍋炒後，鍋底會有些黏底，要改用中小火炒辣椒醬油，才不會焦，小動作不要忘記了．
　　　　　２．通常我是在傳統市場請雞販幫我把雞翅剁成小塊，不然自己剁可是很費事，但怕麻煩的朋友可以改用雞胸肉

京醬肉絲

材料：豬肉絲，蔥
調味料：甜麵醬，醬油，米酒，太白粉
作法：１．蔥洗淨，斜切成絲，泡冷開水後，舖放在盤上備用
　　　２．豬肉絲以少許醬油，米酒，太白粉略醃
　 　　３．起油鍋，放入豬肉絲略炒散後，放入甜麵醬，拌炒，放在蔥絲上即可．

桂花糖蓮藕

材　料：

1.圓糯米　150公克
2.蓮藕　5段節
3.冰糖　200公克
桂花醬　1瓶(小)
麥芽糖　1大匙

做法：

1.將糯米洗淨，用水泡3～4小時。
2.將蓮藕外皮刷洗乾淨，於蓮藕頭部切斷1公分左右的厚片備用。
3.將泡好的糯米瀝乾水分塞入蓮藕內，塞滿後，再將切斷的蓮藕頭裝回用牙籤固定。
4.將蓮藕放入電鍋內蒸約20～30分鐘後，再放入鍋內水煮20～30分鐘(鍋內水量需蓋過蓮藕)。
5.加入材料3調味，用小火續煮30～60分鐘，煮至湯汁呈濃稠狀，熄火，待涼後切片即可食用。

備註：

冷藏後食用，風味更佳。

蜜汁火腿

材料:
中段火腿1斤
熱水1/2杯
碎冰糖5兩(約1杯)
乾蓮子1兩(約1/2杯)
酒1大匙
桂花醬1/2小匙

做法:
1.火腿削除黑汙部分後，用熱水泡軟(約半小時)再行刷洗乾淨，整塊放在一只盤或碗裡，上鍋蒸熟(約半小時)
2.將蒸熟之火腿橫面切成1寸寬、2寸多長之薄片排列在碗裡(底面一層務必排得整齊美觀，較差部分放在內裡)，加入冰糖(約3兩)、酒，並注入熱水(約半杯，與火腿面平)，放入鍋中蒸20分鐘
3.將碗中蒸出之火腿油連湯倒出(只留下少許在碗內)另加進泡軟之蓮子，並放剩下之冰糖，續上蒸鍋半小時以上(至蓮子酥爛為止)
4.將蒸好之火腿由鍋中端出，並將汁倒在小鍋內，用小火熬煮成稠汁加入桂花醬，澆到扣在盤內之火腿上便成

Korean soy sauce and honey potato

Soy sauce 3T
Sugar 3T
Pepper pinch
Korean honey 2T
Cooking oil 1/2 T

1. Cover potatoes with water and add cooking oil.
2. When boils, add in all the other sauces.
3. Simmer until the potatoes are softened.

50 Sauces

50種醬汁做法

黑胡椒醬
材料：
奶油2大匙、洋蔥末3大匙、蒜末2大匙、黑胡椒細粒3大匙、 鮮奶油1大匙、水1又1/2碗、鹽少許、麵粉水酌量、威士忌酒1大匙
作法：
1.先把奶油加熱融化，放入蒜末及洋蔥末爆香，再加黑胡椒粒一起拌炒
2.另將水、鮮奶油和鹽一起放入煮開，起鍋前以麵粉水芶芡，再加1大匙威士忌酒即可

蒜味茄汁義大利麵醬
材料：
洋蔥1/4個、蒜末1/2大匙、橄欖油2大匙、水煮蕃茄罐頭1大匙 月桂葉1片、白酒2大匙、白胡椒少許
作法：
1.將材料備好，洋蔥切丁備用
2.先將橄欖油加熱，再放入洋蔥、蒜末爆香
3.把蕃茄罐內的汁與粒倒入，再把剩餘的材料加入煮沸，即完成

紅燴海鮮醬
材料：
辣椒醬1大匙、蕃茄汁2大匙、水3大匙、米酒1大匙、香油1/2大匙 薑末1大匙、蔥末1大匙
作法：
取一小鍋子，將所有材料調勻放入，用小火煮沸即可

燴海鮮時將材料切好汆燙後瀝乾，放入紅燴海鮮醬拌炒入味即可。什錦海鮮或肉類沾醬或炒醬均可

米醬
材料：
在來米粉2大匙、醬油3~4大匙、糖2~3大匙、水2杯、鹽適量 甘草粉少許
作法：
將所有材料放入鍋中，調勻煮開放涼即可

可用於燜粉肝、燙豬肝或是粽子沾醬

B.B.Q.烤肉醬
材料：
蕃茄醬2大匙、法式芥茉醬1/2大匙、海鮮醬1大匙、黑醋1/2大匙 橄欖油1/2大匙、辣椒醬1/3大匙、洋蔥碎末1/4杯、蒜末1大匙 粗黑胡椒1/2小匙、鹽少許、糖少許
作法：
將所有材料混合調勻即可

麻醬麵醬
材料：
芝麻醬2大匙、醬油2大匙、糖1小匙、白醋1大匙、香油1大匙 冷開水3～4大匙、蒜泥1大匙
作法：
將所有材料調勻即可，視個人喜好，可加點黃瓜絲及紅蘿蔔絲當配料

可用於擔仔麵、乾麵、滷肉飯淋醬，或是燙青菜淋醬

鹽水雞沾醬
材料：
鹽3大匙、薑4～5片、蔥3支、米酒1/2碗 陳皮、桂皮、八角共20元、水
作法：
將材料全部放入鍋中熬煮即可

這個佐料可以用來滷雞，也可以用來沾雞肉吃。換言之，這個配方可以當作滷汁，也可以當成是沾料

義大利麵醬
材料：
絞肉1/2斤、洋蔥(切成小丁)1/4顆、蕃茄糊罐頭1罐 紅蘿蔔丁(或蘿蔔末)1杯、橄欖油2大匙、紅辣椒醬2大匙 蒜末1大匙、白胡椒粉1小匙、糖1/2杯、水1/2杯
作法：
1.熱鍋，將橄欖油入鍋微熱過，加入洋蔥末、紅蘿蔔丁和蒜末炒香
2.再加進絞肉爆炒，接著加入辣椒醬、白胡椒粉、豆蔻粉和糖一起炒過
3.最後放入蕃茄糊和1/2杯水用小火熬煮約3~5分鐘即可

用於義大利麵、乾麵淋醬，或是白菜燉煮醬

蕃茄醬
材料：
熟蕃茄1斤、橄欖油1/2小匙、紫蘇(或西洋香菜末)1小匙、糖1/2小匙 胡椒粉少許、鹽少許
作法：
1.將蕃茄放入滾水中川燙一下，撈起放入冷水中再取出剝皮。蕃茄切半，把蕃茄籽及汁擠出後剁碎
2.起油鍋，加入橄欖油、剁碎的蕃茄、紫蘇(或西洋香菜末)及糖一起攪拌均勻，煮至蕃茄熟透。以鹽及胡椒粉調味，放涼收入冰箱，食用時酌量取用即可

咖哩蕃茄醬
材料：
材料Ａ： 蕃茄醬2大匙、咖哩粉1大匙、水1杯、鹽1小匙、香油1/3大匙 糖1/2大匙
材料Ｂ：太白粉1/3大匙、水1大匙
作法：
1. 將水煮沸加入材料Ａ用小火煮至收乾約成半杯量
2.加入材料Ｂ芶芡，不用太濃，適量即可。(不芶芡也可以)

可用於肉類或蔬菜炒醬

橙汁排骨醬
材料：
柳橙1個、蕃茄醬2大匙、糖1大匙、鹽1小匙、水2大匙
作法：
1.柳橙1個(或香吉士)洗淨瀝乾對切，再切成0.5公分片狀
2.將柳橙片與其他材料一起煮沸後改小火煮到剩餘約2/3杯即可熄火，將所有材料渣過濾掉，醬汁即可使用

廣東油雞淋醬
材料：
醬油3杯、麥芽糖3～4大匙、冰糖3大匙、米酒1/2杯、鹽2大匙 水10杯、香油1/2杯
作法：
將所有材料放入鍋中用中火煮約20分鐘，就是香噴噴的油雞滷汁

滷包：廣陳皮、桂皮、八角、甘草


含油量較少的沙律醬
材料：
水1杯、白醋2大匙、細砂糖3大匙、玉米粉5大匙、沙律油1.5杯鹽1小匙、全蛋2個
作法：
1. 將水， 白醋， 細沙糖， 玉米粉混合拌勻
2.用中火將此混合物煮至透明， 呈膠狀即可
3.第(2)部分材料先混合扮拌勻備用
4.第一部分 1.2.離火後， 馬上加入四分之一左右的第(2)部分材料， 迅速拌勻， 如此反覆共4次加完拌勻， 即為乳白色沙律醬

此醬為基礎，可自行在調味上做變化，譬如多加點醋或胡椒粉等糖和醋的量可視需要稍作調整

馬鈴薯沙律(一)
材料：
4人份，馬鈴薯 4個，蔥 4根，洋香菜屑 2大匙，檸檬汁 2大匙蒜泥 1粒，鹽 1/2小匙，胡椒 適量，橄欖油 6大匙
作法：
1.馬鈴薯洗淨，連皮在滾水中煮至熟透（水面需蓋過馬鈴薯）
2.煮好後，瀝去水，待涼至不會燙手的程度
3.蔥留白色與淺綠色較不老的部位，切成蔥花
4.馬鈴薯去皮，切成約半公分左右的厚片，放入大碗中，加蔥花
5.與洋香菜拌合　
6.取另一小碗混合檸檬汁、蒜末與鹽，灑少許胡椒，緩緩加入橄欖油，需邊加邊攪拌勻的油汁淋在馬鈴薯上，拌一拌，讓馬鈴薯均勻沾到油汁
7.嚐嚐味道，若不夠鹹，可灑少許鹽再拌。適合冷食

蒜味烤肉醬
材料：
醬油2大匙、蠔油2大匙、冰糖或麥芽糖2大匙、五香粉少許胡椒粉1/4小匙、水3又1/2杯、酒1大匙、蒜頭12顆
作法：
1.鍋中放入2大匙油，先將蒜頭放入油鍋中，炸至微黃時立即撈起
2.另外準備一個鍋子，將所有調味料放入鍋中煮開，再加進炸好的　3.蒜頭熬煮至濃稠，就是很好的蒜味烤肉醬

馬鈴薯沙律(二)
材料：
馬鈴薯三百克，小黃瓜三分之一條，紅蘿蔔三分之一條，火腿兩片，蔥四分之一個，醋少許，鹽適量，胡椒少許，沙律醬四大匙
作法：
1.馬鈴薯切小塊加水煮八分鐘加紅蘿蔔塊煮熟(不要把馬鈴薯壓碎)
2.把水瀝乾放入碗中加入鹽、胡椒、沙律醬拌勻
3.加入火腿丁、洋蔥丁、小黃瓜片拌勻

味噌烤肉醬
材料：
味噌(須挑選鹽份較低者)1大匙、味霖(即日本酒醋)1小匙、糖1大匙水1大匙、蒜末1小匙、香菜末1大匙、蔥花1大匙
作法：
1.將味噌，味霖，糖和水仔細調勻再加入蒜末
2.灑上蔥花和香菜末即可

如果還覺得不夠鹹的話可以加入適量的醬油.如果買不到味霖，可以用少許白醋代替

正宗日本天婦羅沾醬
材料：
白蘿蔔、醬油
作法：
白蘿蔔弄成泥，加醬油，拌勻即可

腐乳醬汁(雞排醃汁)
材料：
紅腐乳60克、料理米酒10CC、糖1茶匙、味精1/2茶匙、蠔油1大匙 薑末5克、小蘇打1/4茶匙、水50CC、蒜末20克
作法：
將所有材料放入果汁機內打約30秒盛碗即可

香檸醃汁(雞排醃汁配方)
材料：
檸檬1顆、糖1茶匙、鹽1/4茶匙、小蘇打1/4茶匙、水30CC 料理米酒1大匙
作法：
將檸檬壓汁，再和其餘材料放入果汁機內，打約30秒盛碗即可

傳統雞排醃汁
材料：
蔥末20克、薑末10克、蒜末40克、五香粉1/4茶匙、味精1茶匙 醬油膏1大匙、小蘇打1/4茶匙、水50CC、料理米酒1大匙
作法：
將所有材料放入果汁機內打約30秒盛碗，再放入雞排肉將其兩面均勻沾上醃汁，靜置約30分鐘即可

梅子醬
材料：
紫蘇梅2顆、砂糖1大匙、素蠔油1大匙、梅子汁2大匙、水少許
作法：
1.紫蘇梅洗淨、切細末
2.取一碗，放入其餘材料與水攪拌均勻備用
3.熱鍋，倒入作法2的醬汁以小火煮約3～5分鐘至小滾即可熄火盛碗
4.將作法1和作法3一起混合拌勻即可

蒜蓉醬
材料：
辣椒1條、蒜頭1顆、砂糖1大匙、蠔油1大匙、醬油膏2大匙、水少許
作法：
1.取一碗，砂糖、蠔油、 醬油膏與水一起攪拌均勻
2.熱鍋，倒入作法1的醬汁以小火煮約3～5分鐘至黏稠狀盛碗
3.辣椒、蒜頭洗淨切細末，再和作法2的醬一起拌勻即可

甜辣醬
材料：
蕃茄醬1/2大匙、辣椒醬2大匙、水少許、砂糖1大匙
作法：
1.取一碗，加入所有材料與水一起攪拌均勻
2.熱鍋，倒入作法1的醬汁以小火煮約3～5分鐘至黏稠狀即可

炸醬麵醬
材料：
蝦米3兩、蝦皮4兩、蒜頭2兩、絞肉1斤、豆干丁1/2斤、甜麵醬1罐 豆瓣醬1/3小罐、蘿蔔乾4兩、水1又1/2碗
作法：
將蝦皮與蝦米混合，放入鍋中，配合蒜頭爆香，再加入水、絞肉、豆干丁、蘿蔔乾一起拌炒，最後加入甜麵醬及豆瓣醬炒勻，加水煮開後放涼裝瓶

南瓜醬
材料：
南瓜2杯、高湯1杯、牛奶1杯、鹽少許、白胡椒粉少許、麵粉少許 奶油1大匙、洋蔥2大匙
作法：
1.將南瓜洗淨去皮與籽後切小塊，和高湯一起放入鍋中煮沸，改中火，再加入牛奶一起煮至熟透即可熄火備用
2.將奶油放入鍋中加熱溶解，放入洋蔥爆香後改小火，再倒入麵粉略炒後，盛起放入南瓜湯汁中繼續煮，如湯汁不夠可再加入少許牛奶或高湯
3.將湯汁煮至濃稠後加入鹽及白胡椒粉，攪拌均勻後，盛起倒入果汁機中攪打均勻即可使用

點心沾醬或油炸類食物沾醬均可

樹子辣醬
材料：
樹子1/3杯、紅辣椒粉2小匙、蒜泥1大匙、香油1/2大匙、水2大匙 蔥末1大匙、紅蘿蔔末1大匙
作法：
1.樹子有粒狀及圓餅狀之分，如果是整塊，要先分開成小塊粒狀
2.再將所有材料拌勻用小火煮至味道均衡後即可使用

蒸魚、蒸肉火鍋沾醬用

薄荷醬
材料：
薄荷葉適量、水1/2杯、糖少許、牛奶1/2杯、奶油1大匙、鹽少許 麵粉適量、水適量、白胡椒粉適量
作法：
1.將薄荷葉洗淨打成細末與水一起煮沸後將渣濾除後再用小火加熱
2.續在鍋中放入奶油、牛奶、鹽、糖、白胡椒粉等調煮拌勻
3.另外用小碗將麵粉與水拌勻，慢慢將麵粉水加入鍋中煮至濃稠狀即可熄火備用

可作為麵包條沾醬或羊排淋醬

豆乳泥辣醬
材料：
豆腐乳1塊、果糖1又1/2大匙、辣油1大匙、水2/3杯、醬油1/2大匙 蒜泥1大匙、蔥末1大匙
作法：
1.先將豆腐乳壓成泥狀備用
2.再與水融合後加入果糖、辣油、醬油等用小火煮沸
3.要吃時再加入蒜泥、蔥末即可使用

如用白開水拌所有材料，可立即做沾醬使用。

昆布醬
材料：
昆布(海帶乾)1/2條、醬油1/3杯、水3杯、糖2大匙、白胡椒粉、鹽少許
作法：
1.將昆布洗淨切成段狀與3杯水一起用中火煮15分鐘備用
2.再加入醬油、白胡椒粉、糖、鹽，改小火煮至收乾約成1杯量，即可熄火過濾掉昆布，即成昆布醬

沾油炸食物、青菜，或作湯底

蒸魚梅子醬
材料：
紫蘇梅6顆、梅子醬1大匙、米酒1大匙、水2大匙、蔥絲 薑絲各少許、鹽1小匙、香油1小匙
作法：
1.將蔥、薑洗淨切絲備用
2.將酒、梅子醬、紫蘇梅、鹽、香油放在一起泡約15分鐘，等味道融合後，再將蔥絲、薑絲放入拌均勻即可使用

蒸海鮮類時加入鍋中一起入味，或將材料煮過也可當沾醬使用

蘑菇醬
材料：
奶油2大匙、洋蔥末 4大匙、蘑菇片 4~5顆、鮮奶油3大匙、水1又1/2杯鹽 少許、麵粉水酌量、蕃茄醬 1大匙(酌量)
作法：
1.把奶油加熱融化，放入洋蔥末爆香，再加蘑菇片一起炒
2.另外將水、鮮奶油和鹽一起放入煮開，起鍋前用麵粉水芶芡，最後加入蕃茄醬拌勻即可

鱈魚排或雞排都很適合淋上蘑菇醬，用於牛排或豬排亦可，拿來當作義大利鐵板麵的淋醬也很不錯

酪梨醬
材料：
酪梨1/2個(熟透)、布丁1個(或蛋黃1個)、鮮奶油1大匙、果糖1大匙 牛奶2大匙
作法：
1.將酪梨的果肉取下備用
2.將所有材料一起用電動打蛋器或果汁機攪拌均勻即可使用

如要做成鹹的口味，將果糖、布丁更改成加入辣椒粉1/3大匙、細糖1/3及鹽少許等拌均勻即可使用。沾蔬菜條如紅蘿蔔、小黃瓜、西洋芹或麵包條、墨西哥玉米餅

鵝肉扁沾醬
材料：
辣椒醬2小匙、味噌1小匙、砂糖1小匙、烏醋1小匙、糯米粉1小匙
作法：
將所有的材料調勻煮開即可

鵝肉扁沾醬還可以用在一般肉類的沾醬用，或當作烹煮肉排的調味料

炸雞塊酸辣醬
材料：
水3大匙、醬油1小匙、白醋(或蘋果醋)2小匙、沙拉油1/2小匙 糖1小匙、在來米粉1小匙、洋蔥粉1大匙、大蒜粉1大匙 糖漿1大匙、鹽微量(1/8小匙)
作法：
將所有材料在鍋中調勻後用小火煮至濃稠狀，一邊煮要一邊攪拌，以免黏鍋，煮至濃稠狀時就可以熄火，放涼即可

除了沾雞塊以外，沾薯條、洋蔥圈和餐包也都相當美味

關東煮沾醬
材料：
細味噌1大匙、甜辣醬1大匙、細砂糖1/2大匙、醬油2小匙 香油1小匙、水2大匙
勾芡材料：
太白粉 1大匙、水 1又1/2大匙
作法：
1.將細味噌用少許水拌開，再與其他所有材料一起放入鍋中調勻加熱煮沸
2.再用太白粉水芶芡至濃滑度夠即可使用

甜不辣、油炸物沾醬用

糖醋醬
材料：
醬油2大匙、蕃茄醬2大匙、砂糖1又1/2大匙、烏醋1大匙 水3～4大匙、太白粉少許、香油少許
作法：
起油鍋，將所有材料一起調勻煮開

糖醋醬用途非常廣，炸魚、炸排骨或是炸肉丸子，只要淋上糖醋醬，再撒上一點蔥花，就是一道美味佳餚

清蒸螃蟹沙蝦沾醬
材料：
薑末1/2杯、醋3/4杯、糖1/2杯、水1/4杯、鹽少許
作法：
把醋、糖、水和鹽一起煮開至糖完全融化，放入薑末繼續煮開後熄火，放涼後裝瓶冷藏，食用時取出即可

加一點鹽的用意在於將糖和白醋的味道提出來，讓沾料嚐起來更有甘味，所以鹽只能用少許(須少於1/4小匙)，不可以太多。可作為清蒸海鮮如螃蟹、魚或水煮蝦沾醬

桂花醬
材料：
桂花1大匙、蜂蜜1/2杯、冰糖1/4杯、水1又1/2杯、桂花香料少許 肉桂粉少許、鹽少許
作法：
將所有材料一起煮沸後改小火慢煮至濃稠為止即可使用

可做蜂蜜蓮藕或蜜火腿沾醬、加入甜湯圓裡均

日式照燒醬
材料：
材料A： 醬油1/2大匙、蠔油1大匙、糖1又1/2大匙、香油1/3大匙、水1又1/2杯
材料B：太白粉1大匙、水1大匙、黑胡椒粉少許、鹽少許
作法：
將1又1/2杯的水煮沸後加入材料A拌勻，再加入材料B芶芡至濃稠即可熄火使用

烤肉時生肉醃醬或烤熟後的沾醬也可以

桑椹醋醬
材料：
桑椹果醬2大匙、白醋3大匙、果糖1/2大匙
作法：
與所有材料拌勻即可使用

作為生菜沙拉或汆燙海鮮沾醬均可

炸花枝沾醬
材料：
烏醋1大匙、蔥末1大匙、蒜末1大匙、辣椒末少許、薑末1小匙 香菜末1小匙、糖1小匙、蕃茄醬1大匙、香油少許
作法：
把所有材料混合調勻即可

可作為油炸海鮮或蔬菜沾醬

蠔油乾麵醬
材料：
豬油或清香油1小匙、烏醋1小匙、醬油1小匙、味精少許 香油少許、蔥花1大匙
作法：
先將麵條煮熟，將所有調味料攪拌均勻，倒入煮好的麵條中，拌勻即可；若是用油麵，可撒些油蔥酥，增加油麵滑潤的口感。口味比較重的話，可以再加上1/2小匙的甜辣醬，味道更好

用於拌乾麵或水煮青菜

叉燒烤肉醬
材料：
醬油1/2碗、糖(或蜂蜜)1/2碗、香油1小匙、蠔油1/2小匙、米酒3大匙 水1/2杯、五香粉1大匙、蒜末1大匙、紅色素少許(可以不加) 蔥2～3支、薑數片(拍扁)
作法：
將所有的材料混合拌勻就是叉燒烤肉醬

可以當做烤肉醬，也可以當做一般醬料沾著吃或炒青菜用

南洋風味烤肉醬
材料：
咖哩粉1/2大匙、花生粉1大匙、沙茶醬1大匙、茴香粉1/2小匙 糖1/2大匙、醬油1/2大匙
作法：
將所有材料混和攪拌均勻即可使用

羊肉爐沾醬
材料：
麻油豆腐乳1塊、糖2小匙、岡山辣椒醬1/2小匙、豆腐乳汁液1小匙 蔥末1小匙、香菜末1小匙
作法：
將麻油豆腐乳1塊放入小碗中，倒入糖、岡山辣椒醬和1小匙的麻油豆腐乳汁液(豆腐乳汁液指的就是裝豆腐瓶子裡的汁液)，用湯匙調勻，上桌前再撒上1小匙的蔥末和1小匙的香菜末

除了作羊肉爐沾醬，也可當作烤肉醬或下水湯的沾醬食用

泰式酸醋醬
材料：
白醋3大匙、辣椒1/2大匙、蔥末適量、洋蔥適量、香菜適量 蒜末適量、糖1/2大匙
作法：
1.將菜洗淨切成細末或丁均可
2.再將白醋與糖拌勻，即可加入切好的其他材料，綜合調勻後即可使用

可用於燙花枝或肉片沾醬、煮魚、炒青菜，或是火鍋湯底(量要加倍)

貝類海鮮沾醬
材料：
醬油膏1大匙、蕃茄醬2大匙、烏醋1大匙、糖1小匙、甜辣醬1大匙 薑末1小匙、蒜末1小匙、香油少許
作法：
所有材料調開拌勻即可

紅燒醬
材料：
醬油1又1/2大匙、黑醋1大匙、水3大匙、糖1/2大匙、香油1/3大匙 蔥末2大匙、薑末1大匙、米酒1/3大匙
作法：
將所有材料混合調勻即可使用

紅油抄手醬
材料：
醬油1大匙、紅油1大匙、柴魚味精或味精1/2小匙、香油少許 花椒粉少許、蔥末1小匙、蒜末1/2小匙、香菜末1小匙 豆芽菜1把(以手掌抓一把為準)
作法：
先在碗裡放入醬油、花椒粉、蒜末和柴魚味精，輕輕調勻。接著將用水煮熟的餛飩放入碗中，再撒上蔥末、香菜末和微燙過的豆芽菜，吃之前淋上紅油和香油，就是香噴噴的紅油抄手

用於水煮乾餛飩拌醬，或乾麵、乾板條拌醬

四川涼麵醬
材料：
芝麻醬1/2大匙、黑醋2大匙、辣油1大匙、香油1/2大匙、蒜泥1/2大匙 米酒1/3大匙、冷開水1大匙、花生粉1/2大匙、白醋1大匙、糖1/2大匙
作法：
1.蒜泥與水先拌均勻。再把芝麻醬加入黑酢、冷開水拌開
2.再將所有材料調勻，再視個人喜好，加點黃瓜絲及紅蘿蔔絲均可

肉圓、碗粿沾醬
材料：
醬油膏2大匙、糖1大匙、水1大匙、蒜泥1大匙
作法：
將醬油膏、糖和水攪拌均勻後，再加入蒜泥輕輕攪拌即可

可作為肉圓、碗粿沾醬，或是燙肉片沾醬

京醬牛肉炒醬
材料：
醬油1大匙、醬油膏1大匙、糖1/2大匙、香油1/2大匙、胡椒粉1小匙 太白粉少許
作法：
將所有材料一起混合攪拌均勻即成，可多做一些放入冷藏庫備用

生肉醃醬或肉類炒、燴醬均可

紅酒磨菇醬
材料：
半磅新鮮白磨菇切片、一瓣大蒜切碎、2湯匙細切的洋蔥 1湯匙半蕃茄糊 、2湯匙奶油、1湯匙麵粉、1/2杯的牛肉高湯 1/4杯無甜味紅酒、1/4茶匙鹽、少許白胡椒粉
作法：
1.在鍋中先加熱奶油，再加入磨菇片、蒜泥和洋蔥碎，用中大火炒至磨菇變軟且有香味時，加入麵粉和蕃茄糊拌炒均勻
2.接著在鍋中加入紅酒、牛高湯，經常攪拌煮至沸騰後減小至中火，不加蓋再煮一分鐘即可，起鍋後加入鹽和胡椒粉調味，趁熱淋在準備好的肉排上

韓式燒烤醃肉汁
材料：
1/2杯醬油、3/4杯黃砂糖、1/4杯白醋、1/4杯水 、2湯匙麻油、1/2湯匙薑末、1/2湯匙蒜末、1/2湯匙蔥花、1茶匙紅辣椒碎
作法：
把所有材料混合均勻即可。

註：
可 以準備一個乾淨的有蓋玻璃瓶，把全部材料放入搖晃均勻，需要用多少量就直接倒出，剩餘的調味汁就可以蓋緊密封冷藏，數天內儘快用完。安琪拉常用這個醃肉 汁，將牛小排醃四小時以上，再用煎或燒烤的方式，把牛小排烹調至喜好的熟度，最後再灑上炒香的白芝麻粒和蔥花即可。另外安琪拉覺得用這個混合的調味汁來涼 拌也很不錯，但如果要生食就請注意衛生哦！因為這個醃肉汁中加了較多的糖，所以煎的時候請注意火候，太大火很容易就會焦黑一片

Curry from package

After moving in for a whole month I finally felt settled enough and decided to do some cooking. Well, some of you would probably call it...er...something else, but I think it's good enough to be cooking if some people called their microwavable TV dinner cooking for them...

So the ingredients are as follows:

1. Bag of carrots
   
2. bag of pre-diced mushrooms (gotta love the modern convenience...I used to dice them by hand myself...)
3. 1.5 lbs of chicken or more...whatever...depends on how much meat you like...as long as it fits your pot

*note: meat can be replaced with pork or beef. I just don't have any cravings for meat



4. 1 Onion
5. 2 potatoes



6. a box of Vermont Curry or whatever, I got it because it was on sale. As long as they are blocked curry...the portion should be right. Don't get the small kind...

So...the damn directions:


Peel the potatoes! Just...you know...get rid of the skin... Make sure you rinse it after you peeled them. Sometimes when I peel I notice a lot of dirt on the skin and it might get into the peeled part when I rotate it to peel.


Dice them and put them in pot.
I recommend using non-stick pot for this, because once everything is in, you don't need to put too much efforts in stirring because things tend to settle and burn on the bottom. It not only put a coffee flavor into your cooking, it is also a nightmare to clean.


Dice the onions and saute them. Well, just fry them till the smell comes out...
I never get teary from dicing onions...but this one I used was strong... I should sneak these little bastards to funerals where I felt like I should but can't cry.


Strip the chicken. If you had beef or pork, cube them, because they don't fall apart while you boil them like chicken.


Put chicken and onion into the same pot and fry them.
The reason why I do this is because onions cook faster that way and it brings out the smell in the pot of curry.
Also, the cooked chicken will fall apart slower than raw chicken in boiling water. (I think...)


After the surface of the chicken turns white, dump everything in pot, add enough water to cover everything and BOIL!
Boil for many, many hours until you think the carrots and potatoes soften.
then......


Add water to a saucepan or some small pot, bring it to boil, and break the packaged curry apart and drop them in.
Stir them till it turns into liquid and slowly mixing them to the pot. As you pour, remember to stir.

Put the heat on simmer for 40 minutes until the taste of curry gets into the ingredients.
It's critical to stir occasionally if you did not use it non-stick pot, because things will burn in the bottom since curried soup does not allow heat to escape from the bottom as easily. So stirring prevents things on the bottom from getting burned.


add rice and enjoy.

*note 2: I forgot to take a picture of the food, so I stole a picture from Internet. They all look pretty much the same anyway...

This is pretty much the only other decent dish I could make besides turkey...
My sister taught me how to make this, and I usually make a large pot and eat it for 5 days. I have to say, the later it is when you eat it, the better it tastes because the potatoes eventually breaks down, and the meat gives it a better broth.

Sweet & Sour Spare Ribs

1lb pork baby back ribs (sliced thin as you'd like)
5 tbsp water
4 tbsp soy sauce
3 tbsp vinegar (white or rice)
1.5 tbsp rice wine
1.5 tbsp sugar

1 tbsp = chinese soup spoon

Cut up spare ribs
combine rest of ingredients in small bowl - mix well (until sugar dissolves)
double proportions if you need more sauce

Put sauce in pot. put spareribs in pot. Bring mix to boil - turn
down to medium heat
Boils spareribs until sauce is a little gooey (but not burnt). Ready to serve.

Oyakodon

I've been craving oyakodon lately, but I don't feel like going to a restaurant and getting charged $8 for an oyakodon. At $60 to $70 per application, applying for all the grad schools and realizing how much I would be spending for tuition makes me want to tighten my wallet and start cooking everything I crave at home. (Sigh...)

Since I've been down, thanks for my professor's insult on my chances of getting into grad school and a friend's insulting comment, I've decided to make an escape by cooking. So I went online, and luckily found this recipe that makes oyakodon that tastes like it is from a restaurant!

Here are the ingredients:

• Boneless-skinless chicken legs & thighs - (thanks to modern wonders, the lazyman can cook with ease. Ranch 99 has chicken thighs de-boned and skinless! Each piece of leg and thigh comes boneless and skinless! Yay! I would give up if I had to debone these thighs myself...)
  

• 7 large eggs
  

• Onion - cut into strips
  

• Scallion

• 1 cup of dashi tsuyu
• It usually comes concentrated, so you want to dilute it
• The mixture of water and tsuyu should be about 1 cup altogether
• basically dashi tsuyu is what people use to dip soba in or tempura, but find one that has fish/mushroom/seaweed soup stock, because it really matters what kind of tsuyu is used
  
• It's basically made of soup stock (of seaweed, mushroom, or fish), mirin, soy sauce, sugar, water. I use it because I am too lazy to concoct it from scratch when it already tastes so good in a mix. Come on, I have hard time as it is to control the amount of this to put in, why add to the level of difficulty?
  

• 1 table spoon of soy sauce
• Steamed rice
  
• Also a flat pan, spatula, and a ladle
  

Here are the instructions:

1. Cut the chicken into strips
• About 1.5 inches or bite size
2. Fry the chicken strips in pan
   
• I would carefully lay them down into the pan instead of throwing a glob into the pan because the chicken would come out cooked in nice strips
• fry it until slightly golden on the outside
  

3. Add in the onion and cook until it's slightly transluscent


4. Add the dashi tsuyo and soy sauce, simmer for 3 minutes

5. In the mean time, beat 6 eggs until it's 70% mixed

• What is means is most of the eggs are mixed, but there are still some whites not totally mixed in. When cooked, it has a more dense texture instead of fluffy like scrambled eggs

6. Pour the mixture into the pan, do not stir, add scallions on top, cover, and simmer

7. When you notice the eggs start to partially harden, turn off the heat, and let it sit for 5 minutes


8. Beat 1 more egg, pour it onto the top of the pan, cover again, and let it stand for 1.5 minutes

• I like runny eggs on top, but if you didn't, just serve without this last step
  

9. Carefully ladle the content of the pan onto a bed of rice in a bowl and serve!



This is one of the easier recipes I found on the Internet. I think I've added another dish to my cookbook. Maybe one day I can publish it. Maybe I could call it... "No Big Knives Please!"

I know this dish came from China. My grandparents, parents, aunts and uncles all know how to make them. They just don't know what this is called. After I moved to Los Angeles, I discovered a Japanese dish that is quite similar to it, but slightly sweeter. The flavor of it is quite nostalgic and I do prefer to sweeter taste of this thing. I think this is by far the most complicated thing I have ever attempted, because most of the things I've done are all mix up the ingredients and throw it in the oven/pot/etc.

So here are the ingredients:

1. 1 Lb of pork belly - I used short ribs because I am in SF now, and the mean Cantonese people didn't want to listen to my explanation or attempt to understand what I was saying in Mandarin...
2. 1 Potato
3. 4 table spoon of soy sauce
4. 2 table spoon of mirin
5. 4 table spoon of sake
6. 4 table spoon of sugar
7. A little bit of ginger, no bigger than 2cm^3
8. 1 stalk of scallion

And the instruction:

1. Fry the pork in a pan until it's browned on all sides (so it doesn't fall apart)
2. Cut it in large cubes (I cut the 1.3lb piece into 2 large pieces) and place it in the pot, cover it with water (literally, the water needs to be higher than pork)
3. Boil in water, add sliced ginger and the stalk of scallion, then turn it down to medium heat to simmer for 90 minutes
   
4. To be sure it's done, stick a skewer/chopstick through it to see if it could easily be poked through
5. Remove the meat from the pot, place it on the plate until it's cooled, and pick off the fat
6. While the meat is cooling, let the soup cool and skim off the fat as well. I put it inside the fridge to make the cooling process faster. The fat will solidify and become easier to pick off
7. Mix the mirin, sake, and sugar
8. Add the solution to the now skimmed soup, and put the meat in it
9. Bring it to boil, then turn it down to medium heat and simmer for 70 minutes - becareful not to let the soup dry up, it will caramelize...then it turns into an entirely new dish XD
   
10. In the mean time, add the soy sauce gradually (2 or 3 times)
11. Now boil the potato for 10 minutes, and consult waitless.org for fast peeling action XD
12. Cut the potato into 6 cubes and add it in for another 20 minutes of simmering, then serve! (add water if necessary, because potatoes soak up the soup)

Stir fried chicken with onion

It's been a 6 year hiatus from cooking for me, ever since I moved to LA. Reason for the first five and half years was because I've been renting a room in someone's house, therefore, there was no access to the kitchen.

Ever since I moved to the new apartment, I've been wanting to give cooking a try. So, after putting it off for half a year, here comes some cooking...



This is actually the second dish I made.
It's onion stir fried with chicken strip.

I used:

1. Chicken - 1 lb
2. 1 onion
3. 3 table spoons of soy sauce
4. 1 table spoon of rice wine
5. 1 table spoon of sugar
6. a little bit of corn starch
7. 3 table spoons of oil
   

Direction:

• Slice chicken into strips, as thin as you like
• mix soy sauce, rice wine, sugar
• Marinate the chicken in the mixture, sprinkle a bit of corn starch on top, and stir
• Let it marinate for 10 minutes
• chop onion into strips
• Heat up the pan and add 3 table spoons of oil
• I used canola because it doesn't add any flavor of its own flavor into the food like olive oil
  
• stir fry the marinated chicken, dump the whole thing in there
• stir sparingly until the surface of the chicken is cooked
• add onion
• stir fry until the onion is half transparent and the chicken is done
• serve

That's it. It goes down pretty well with rice. The portion is probably big enough for two. Even I couldn't finish mine...



So another reason why I put off cooking most of the time is because there would always be left over rice. Usually I'd just leave it in the rice cooker and forget about it. By the time I rediscovered it, it probably has its own civilization growin in it. This time, however, I thought about making onigiri. It's perfect for a bento box the next day.