玉米土豆蘑菇汤 Corn mushroom potato soup

玉米土豆蘑菇汤(瘦身)

材料：玉米1个、马铃薯1颗、蘑菇1碗、芹菜两棵。

做法：
1、玉米洗净，削下玉米粒;蘑菇洗净切片;芹菜洗净切成末；
2、洗净土豆去皮，切丁，放入搅拌机，倒入一碗水，搅成蓉；
3、把土豆蓉、玉米粒、蘑菇和4碗水倒入锅里煮至熟。

Corn mushroom potato soup (Slimming purpose)

Ingredients: Corn 1, potatoes 1, 1 bowl of mushrooms, celery two.

Steps:
1, Corn washed, cut down the corn kernels; mushroom slices; celery cut into the end;
2, Washed potatoes, peeled, diced, put into the blender and pour a bowl of water, blend until fine mash.
3, The mash potatoes, corn, mushrooms and 4 bowls of water pour into the pot until well cooked.

娘惹双层糯米糕 Kuih Tatal

材料：
A）糯米300g（洗净浸4小时以上，沥干水份备用），椰浆150ml，水 50ml，盐1小匙。
B）薯粉100g，粘米粉60g，椰浆125ml，班兰水175ml，盐半小匙，糖80g

做法：
1）把A料全混合拌勻，加点蓝花色素，中火蒸25分钟。
2）把B料混合过滤，倒入蒸好的糯米上，中火蒸25分钟即可,待凉就可用塑料刀切啦！

Ingredients :
A) glutinous rice 300g (soaked wash more than four hours, and drain), coconut milk 150ml, water 50ml and 1tsp of salt.

B) Tapioca flour 100g, rice flour 60g, coconut milk 125ml, pandan water 175ml, a half teaspoon of salt and sugar 80g 

Steps :
1) Mix well for A ingredients, add a little blue flower pigments, steam for 25 minutes. 
2) Mix well for B ingredients and fileted, pour it to the top of steamed glutinous rice, medium heat for 25 minutes, let cool and ready to serve.

Coconut jelly. 椰子果冻

Coconut jelly is the children's favorite.
椰子果冻是孩子们的最爱。 



Ingredients：
a) 3 pcs of coconut water (about 2200ml) and copra (cut into small pieces)
b) 3 tablespoons jelly powder, 1 tablespoon instant jelly powder, 220g of sugar and half a teaspoon of salt
c) 3 pandan leaves, knotted

Steps:
1) Pour (b) ingredients into the pot and mix well, add coconut water and put in (c) after boil and turn it to boil on low heat until jelly powder is completely dissolved.
2) Add in the copra into (1) and mix it evenly, remove the pandan leaves.
3) Pour it into the Jelly mould, let it cold and keep into the refrigerator until the coconut jelly solidified.

材料：
a) 3粒椰青水（大概2200ml )和椰肉（切小片)
b) 3 汤匙燕菜粉、1汤匙 instant jelly powder、220g 糖、半茶匙盐
c) 3片班兰叶,打结



做法：
1) 把(b) 料放入锅中拌匀，加入椰水和(c), 开火煮至滚，再转小火慢慢煮至燕菜粉完全溶解。
2) 把椰肉加入(1) 中拌匀，取出班兰叶。
3) 倒入模型中，待冷却后收藏在冰箱直至椰子燕菜凝固即可。

凤梨炒饭 Pineapple Fried Rice

配料 Ingredients (6 pax)
1. 白饭 well cook rice - 6 pax size
2. 凤梨 Pineapple - 1 can, chop in tube
3. 杂豆 Mix vegetables - one full hand
4. 大葱 Onion - 1pc, Fine chop
5. 鸡蛋 eggs - 2 pcs
6. 黄姜粉 Turmeric powder - 2 tsp
7. 食油 Cooking oil - 5 tbsp
8. 葱叶 spring onion - some, chop in tube
9 酱油 Soy sauce - own taste

Steps
1.  Heat up the wok with 5 tbsp of cooking oil.
2.  Pour fine chop onion until aroma.
3.  Add in 2pcs of eggs and stir-fry for 1 min.
4.  Pour the rice into the wok and stir-fry evenly for about 2 to 3 mins.
5.  Add in Mix vegetables and Turmeric powder stir-fry evenly then pour some soy sauce, continue stir fly.
6. Lastly mix evenly the pineapple into the wok and put some spring onion.

No Bake Lemon Cheese Cake

Ingredients:

• 1 packet of digestive biscuits
• 1 tbsp icing sugar
• 4 oz melted butter, hot

Ingredients for filling:

• 1 tbsp gelatin crystals
• 2 tbsp hot water
• 4 fl oz. boiling water
• 1 tsp lemon rind
• 1 tbsp lemon juice
• 1 tin evaporated milk, chilled overnight
• 8 oz Philadelphia cream cheese
• 5 tbsp condensed milk

Ingredients for topping:

• ½ can sliced peaches
• 2 tbsp gelatin crystals
• 2 fl oz boiling water 

 

Directions:

1.        Crush biscuits till fine; mix with icing sugar, add hot melted butter and stir till well mixed. Press biscuit mixture to bottom and sides of low cake tin. Chill for 2 hours.

2.       Heat gelatin and water over low heat till dissolved. Combine gelatin solution with 115 ml boiling water, lemon rind and juice. Set aside.

3.       Whip chilled evaporated milk till thick, remove to a bowl. Add cream cheese to condensed milk and stir till combined.

4.       Mix together gelatin mixture, whipped evaporated milk and cream cheese mixture is well combined and smooth.

5.        Pour filling into biscuit crust in tin and decorate with sliced peaches. Dissolve 2 tbsp gelatin in water over low heat. Allow to cool for a while and pour over peaches. Chill overnight to set.

Note:
Pour boiled gelatin over peaches when gelatin is about to set.

Shrimp Tempura

Ingredients :

* 1/2 cup rice wine
* 1/4 teaspoon salt
* 1/2 pound fresh shrimp, peeled and deveined
* 2 quarts oil for deep frying
* 1/4 cup all-purpose flour
* 1/3 cup ice water
* 1/4 cup cornstarch
* 1 egg yolk
* 1/4 teaspoon salt
* 1/4 teaspoon white sugar
* 1 teaspoon shortening
* 1/2 teaspoon baking powder

Method

1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

肥胖的食疗（三）

文：刘哲峰博士

中医认为肥胖的主要成因与痰、湿、瘀等三种因素有关，主要发病机理为肝脾肾三脏功能失 调，肝郁脾虚，脾虚湿聚，湿聚成痰，脾肾阳虚，水湿内停，水湿痰浊之气停聚体内，导致肥胖。

竹笋椒油炒生菜

配 料：竹笋50g、白萝卜50g、胡萝卜30g、海带30g、生菜（或茼蒿或油墨菜）250g、葱一根、生姜10g、花椒3g、食油20ml、鸡汤适量、食 盐3g、南杏10g、陈皮5g、麻油适量。
功能：健脾祛湿，消脂化痰，减肥。
适应症：肥胖因湿阻化痰，痰浊内聚所致。症见： 肥胖体倦，头晕胸闷，痰多气短，喜食肥腻甜食，喜欢喝酒，口干但不喜欢喝水。

制法：

1. 竹笋、洗净，切丝；白萝卜、胡萝卜、海带均洗净，切成丝；生菜（或茼蒿或油墨菜）洗净切段；葱去皮，洗净，切段；生姜去皮，洗净，切丝；南杏洗净，切成两 半；陈皮洗净切丝，花椒拣去杂质及椒目。
2. 将生菜投入沸水锅内，焯煮片刻后捞出备用。
3. 将食油倒入炒锅内烧热，投入花椒，炸香后捞出花椒不用。将葱、姜投入锅内，炒香后倒入竹笋、白萝卜、胡萝卜、海带、南杏、陈皮翻炒片刻后，倒入生菜并加入 适量鸡汤，继续翻炒片刻，然后加入食盐和麻油适当调味后，即可食用。
食法：每日一剂，单食或配饭食用。