Phykitchen

茄汁蝦碌 🦐
EASY Seared Prawns in Tomato Sauce
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食材：
大蝦。8隻
洋蔥。1 個
蒜蓉。1 湯匙
薑粒。1 湯匙
生粉。適量

醬汁：
茄汁。3湯匙
砂糖。2 茶匙
水。1 湯匙
喼汁。1 茶匙
(Worcestershire sauce)
生抽。1 茶匙

做法：
1. 將蝦浸水清洗。
2. 剪開蝦背,用鉗或牙籤沿着蝦背挑出蝦腸。
3. 再過水沖洗，然後用紙抹乾。
4. 把蒜和洋蔥配料切粒, 薑切斷備用。
5. 把茄汁，水，喼汁，砂糖和生抽放入碗攪拌。
6. 將蝦沾上薄薄的生粉。
7. 準備大鑊中火落油，將大蝦兩邊煎至金黃色。
8. 煎好後撈起備用。
9. 把大鑊洗好，中火落油將所有配料炒香再加入秘製茄汁。
10. 將蝦放入再炒3至5分鐘即可食用。

English Version:

Main ngredients:
Prawns - 8 pcs
Onion - 1 tbsp
Garlic - 1 tbsp
Ginger - 1 tbsp
Cornflour - enough to dredge all prawns

Sauce:
Ketchup - 3 tbsp
Sugar - 2 tsp
Water - 1 tbsp
Worcestershire sauce - 1 tsp
Soy sauce - 1 tsp

Instructions:
1. Soak prawns in water to wash.
2. Devin the prawns. Cut the back of prawn, use a tweezer or toothpick to pick out the intestine. (Intestine usually black in color)
3. Rinse prawns and pat dry.
4. Dice garlic, onion and julianne ginger.
5. Mix ketchup, water, Worcestershire sauce, sugar and soy sauce in a bowl.
6. Prepare a plate of flour, dredge the prawns into cornstarch and cover each side evenly.
7. Prepare a big wok, pour in oil on medium heat and fry prawns until golden on each side.
8. Set aside once golden.
9. Rinse the wok, pour in oil on medium heat, then add in the garnishes and sauce.
10. Add prawns and stir fry for another 3-5 mins.

Part 2 簡單一餸兩味🤤🤓
自家製椰汁雞湯
Homemade Coconut chicken soup
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食材：
椰青。一個
雞髀。兩隻
鹽。隨意

方法：
1. 準備滾水，將切好的雞件放入汆水。
2. 3至5分鐘之後當雞件的雜質浮起便可撈起備用。
3. 將part 1 的蜆湯大火滾起，放入椰子水，然後將雞件放入。
4. 冚蓋轉細火慢煮30分鐘。
5. 隔油後便可食用。

English Version:

Ingredients:
Chicken Thighs...… 2 pcs
Young Coconut...… 1 pc
Salt and pepper for tasting

Steps:

1. Blanch chicken with boiling water for 3-5 mins until impurities floats on surface
2. Cut chicken thigh in half.
3. Boil the clam soup from part 1 on high heat and add all the coconut water, coconut meat and chicken.
4. Cover the lid and simmer on low heat for 30 mins.
5. Remove excessive oil on the surface with a fine mesh strainer
7. If the soup needed more flavourings, you can add in salt and pepper to taste.
6. It is now ready to be served

Clams in lemongrass & coconut broth 🥥
香茅椰青煮蜆
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食材：
蜆。14隻
椰青。一個
紅蔥。一個
粉絲。中包裝
香茅。2-3條
蔥。2-3條
芹菜。三棵

蒜。2-3湯匙
青檸。一個
辣椒仔。一條
蒜鹽。一茶匙
雞粉。2-3茶匙
味醂。一湯匙
粗鹽。兩湯匙
黑胡椒。隨意

做法：
1. 把蜆先洗乾淨，浸水，然後放兩湯匙粗鹽浸1小時。
2. 用大刀刀角打斜劈開椰青頂部的四邊。
3. 將所有配料切好備用。
4. 準備大鑊，大火落油炒香配料。
5. 炒大概5分鐘，然後加水浸過配料。
6. 加入雞粉調味，再加入已瀝乾的蜆兜亂。
7. 加入椰汁和椰肉。
8. 加入所有調味料，再放入青檸汁。
9. 將半個青檸放入大概1分鐘，然後撈起。
10. 如果個湯唔夠味可以多加雞粉。
11. 把熱水浸過粉絲大概2分鐘。
12. 浸完的粉絲可以加入蜆湯再煮2分鐘即可食用。

English Version

Ingredients:

Fresh Clams…………………….14 pcs
Young Coconut ……………….1 pc
Red Onion……………………….1 pc in slice
Vermicelli ……………………….1 medium packet
Lemongrass …………………….3 stalks
Spring Onions ………………….2-3 stalks
Celery………………………………3-4 stalks (keep the stalks & leaves)
Garlic ……………………………….2-3 Tbsp
Lime ………………………………..1 pc
Chili………………………………….1 pc

Seasoning:
Mirin…………………………………1 Tbsp
Chicken bouillon powder… 2-3 Tsp
Garlic Salt………………………….1 Tsp
Black Pepper……………………..For tasting

Steps:

(Note: If you are also making the chicken soup (PART 2 Recipe) remember to buy 2 pieces of chicken thigh and 1 more coconut)

1. Soak clams in 2 tbsp of coarse salt in water
2. Chop open the young coconut
3. Chop all the side ingredients- onions, celery, lemongrass, spring onions, chili and garlic (** remember to keep the leaves and stalks the celery**)
4. With oil, pan fry the side ingredients till fragrant
5. Add in water, slightly more than enough to cover the side ingredients in the pan
6. Then add in chicken bouillon powder, clams, coconut water, and coconut meat. Cook on medium heat until the clams the shells are opened
7. Add in the salt and pepper for tasting
8. Soak the vermicelli in boiled water for 2 mins
9. Drain vermicelli, add into clams’ pot on heat and mix
10. With scissors, slightly cut the vermicelli (because they can be too long to serve)
11. You may leave ½ of the broth and make the second dish
Please see next post for part 2 chicken coconut soup recipe made from extra clams’ soup

韭菜豬肉水餃食譜
Pork & Chives Dumpling Recipe 🥟
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中文

食材：
蔥。4棵
韭菜。200g
免治豬肉。200g
雞蛋。1隻
餃子皮。25-30塊

豬肉漿料：
麻油。1湯匙
鹽。1茶匙
雞粉。1茶匙
白胡椒粉。1茶匙
粟粉。2茶匙
糖。1茶匙

做法:
1. 將韭菜和蔥清洗乾淨,並用鹽水浸走殘餘農藥，切粒放置大碗備用。

2. 清洗豬肉然後鯨乾，再將豬肉調味料放進豬肉攪拌, 並放入雪櫃醃製半小時。

3. 將雞蛋加入切好的韭菜蔥粒然後攪拌, 以防止韭菜出水。

4. 再加入豬肉，然後同一方向攪拌。(切記：包水餃之前要將所有餡料再剁碎。)

5. 把餃子皮放到掌心，然後將一湯匙餡料放到中間，用手指將清水沾上餃子皮外圍。

6. 並把餃子皮正方形對接。（記住不要按得太緊）

7. 再將對接左的兩角沾水黐住。

8. 準備一鍋滾水，然後將餃子放入輕輕攪拌，煮五至七分鐘。當餃子浮在水面便完成。

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ENGLISH Ver.

Ingredients：
Spring Onions。4 stems
Chives。200g
Minced Pork 。200g
Egg。1
Dumpling wrappers (squared shape)。25-30 pcs

Marinate Sauce：
Sesame Oil。1 tsp
Salt。1 tsp
Chicken Bouillon Powder 。1 tsp
White pepper。1 tsp
Corn starch。2 tsp
Sugar。1 tsp

Method：
1. Marinate the minced pork with marinate sauce and refrigerate for 30 mins.

2. Rinse chives and spring onions, then soak it in salt water and leave it aside till water is drained
**Tips: soaking into saltwater could remove dirt and pesticides.

3. Add egg into the greens, mix well with a spoon.
**Tips: The egg will prevent the chives from producing more water.

4. Add the pork into the chive mix - make sure to stir well. (chop all the ingredients finely again before placing onto wrapper)

5. Time to wrap! Place a piece of dumpling wrapper onto ur palm, add a tbsp of pork mixture onto the center of the wrapper

6. Use your fingertip to dip into water and slightly trace it around the edges of the wrapper

7. Fold the wrapper into a half rectangle by gluing it with the wetted edges and pressing it together with little pressure using your fingers
**tips: be careful not to press the wrapper with too much pressure to avoid breaking the wrapper and pork mix coming out from the sides

8. Once it is folded in half and stuck securely, wet the corners (closed side) then stick the two corners together and make it into a dumpling shape
** tips: try to use your palm and fingers to help to shape your dumpling

9. You’re done! You can store it in the freezer for 1 week or cook it immediately by boiling it with sesame oil, chicken bouillon powder, and ginger for 5-7 mins or until the dumplings are floated up on the surface.