奇 妙 肉 碎 炒 飯 – Miracle Oriental Fried Rice
材料 | Ingredients | ||
卡夫奇妙醬 | 3 湯匙 | Kraft Miracle Whip Dressing | 3 tbsp |
熟米飯 | 3 碗 | Cooked Rice | 3 cup |
椰菜 – 切碎 | 半個 | Cabbage - chopped | half pc |
免治豬肉 | 150 克 | Minced Pork | 150g |
日本酸薑 – 部份切碎；部份切絲 | 2 湯匙 | Japanese pickled ginger – chopped Extra pickled ginger, shredded for garmish | 2 tbsp |
淡豉油 | 2 湯匙 | Light Soy Sauce | 2 tbsp |
青蔥 – 切粒 | 1 條 | Spring Onion Chopped | 1 pc |
豬肉醃料 | Marinade for Pork | ||
薑汁 | 2 茶匙 | Ginger Juice | 2 tsp |
紹興酒 | 1 茶匙 | Chinese Wine | 1 tsp |
醬油 | 2 茶匙 | Soy Sauce | 2 tsp |
豆粉 | 1 茶匙 | Comstarch | 1 tsp |
1. 免治豬肉用醃料醃好。
2. 鍋中放油，將肉碎和椰菜碎炒熟。
3. 加入熟飯、卡夫奇妙醬、酸薑碎炒香，下醬油調味盛起。
4. 灑上蔥、花酸薑絲即成。
1. Marinade pork with a little bit of soy sauce, comstarch and sugar.
2. Saute pork with cabbage until nicely browned.
3. Add cooked rice to pan and stir until well mix.
4. Add Kraft Miracle Whip Dressing, chopped ginger and soy sauce, mix well and then dish up.
5. Sprinkle top with spring onion and shredded ginger , serve.
三 蝦 炒 飯 - Three Shrimp Fried Rice
材料 | Ingredients |
冷飯1大碗 | 1 big bowl of cold rice |
蝦仁3-4兩 | 160 (6oz) shrimps |
蝦米2湯匙 | 2 tbsp dried shrimp |
芥蘭梗切粒約半杯 | ½ cup of kale stems dices |
蝦醬半湯匙 | ½ tbsp of shrimp paste |
蒜蓉1½ 茶匙 | 1½ tsp minced garlic |
蔥粒1湯匙 | 1 tbsp of spring onion dices |
調味 | Seasonings |
魚露、糖各少許 | A portion of fish sauce and sugar |
² 燒熱油約1½ 湯匙，將蝦米及芥蘭粒略炒，盛起待用。
² 放入生粉少許拌勻，略炒盛出待用。
² 燒熱油約2湯匙，放入蒜蓉、蝦醬爆香，放入冷飯炒透。(可灒入上湯少許)
² 將蝦米、芥蘭粒及蝦仁同放入炒飯中，並加入調味及蔥粒拌勻，即可上碟供食。
Ø Heat 1½ tbsp of oil, fry the dried shrimp and kale stem mildly, and dish up for later use.
Ø Mix the shrimp and cornstarch, sauté and dish up for later use.
Ø Heat 2 tbsp of oil; sauté the minced garlic and shrimp paste.
Ø Add the cold rice and fry thoroughly. (Sprinkle some high stock as you wish)
Ø Put the minced shrimp, kale stems and shrimp into rice.
Ø Add the seasonings and spring onion dices and stir well. Dish up and serve.
日 式 小 魚 蘿 蔔 飯 - Anchovies and turnip rice in Japanese style
材料 | Ingredients |
米 適量 | A portion of Rice |
白蘿蔔3-4兩 | 160g (6oz) turnip |
丁香魚2湯匙 | 2 tbsp Japanese anchovies |
紫菜碎2湯匙 | 2 tbsp crushed seaweed |
² 米洗淨，加入適量水份煮飯。
² 蘿蔔去皮洗淨，刨成粗絲，丁香魚略沖淨瀝乾水份，同加入上項米中煮成飯。
² 待飯熟透後，灑入紫菜拌勻，即可供食。
Ø Wash rice thoroughly, cook it right portion of rice.
Ø Peel the turnip and wash thoroughly, peel it into thick slices.
Ø Wash the anchovies and rinse thoroughly, cook the ingredients with the rice.
Ø When the rice is cooked, Sprinkle the crushed seaweed and mix well. Dish up and serve.
松 子 玉 豆 飯 - Pine Nuts Rice with Pea
材料 | Ingredients |
米 適量 | A portion of Rice |
四季豆4兩 | 160g (6oz) Peas |
甘筍粒少許 | A pick of carrot dices |
松子及提子乾各適量 | A portion of pine nuts & raisins |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 米洗淨，加入適量水份煮飯。
² 四季豆洗淨切丁狀，與甘筍粒同加入飯中煮。
² 待上項材料熟透，用筷子撥鬆。加入松子、提子乾及調味拌勻即可供食。
Ø Wash rice thoroughly, cook it with adequate water.
Ø Wash Peas thoroughly and cut them into pieces. Put them and carrot dices into the rice and cook.
Ø When the rice is cooked. Put the raisins, pine nuts and seasonings on the rice, mix well and serve.
韭 菜 肉 鬆 飯 - Green Chives and Minced Pork Rice
材料 | Ingredients |
米 適量 | A portion of rice |
韭菜 3-4兩 | 160g (6oz) green chive |
碎豬肉3兩 | 120g (4½oz) Minced Pork |
冬菰3-4隻 | 3-4 dried black mushroom |
甘荀半隻 | ½ Carrot |
調味 | Seasonings |
生抽半湯匙 | ½ tbsp light soy sauce |
麻油、胡椒粉及生粉各少許 | Few drops of sesame oil & a handful of white pepper & cornstarch |
水2湯匙 | 2 tbsp water |
² 米洗淨，放煲中加入適量水份煮成飯。
² 冬菰浸透切小粒，甘荀去皮切小粒，同加入飯中煮熟。
² 碎肉放入調味及少許水份同拌勻。燒熱少許油，爆炒至熟盛出，待用。
² 韭菜洗淨切小粒，與碎肉同加入即將乾水的飯面，與飯拌勻，略焗即成。
Ø Wash the rice thoroughly; add some water and heat to boil.
Ø Soak the dried black mushroom thoroughly, peel the carrot and dice it into small pieces. Boil with the rice till cooked.
Ø Add seasonings and water to the minced pork, mix well. Heat some oil, sauté till cooked, dish up.
Ø Wash the green chive and dice it into small pieces, put together with the minced pork on the rice that is almost done.
Ø Mix well with rice, cover the pot for a while.
特 式 米 飯 鍋 貼 - Special Fried Rice Dumplings
材料 | Ingredients |
珍珠米飯半碗 | ½ bowl of Pearl Rice |
碎肉3兩 | 120g (4 ½oz) minced pork |
雞蛋1隻 | 1 egg |
芫茜2棵 | 2 coriander |
碎冬菜1湯匙 | 1 tbsp crushed salted vegetable |
水餃皮四兩 | 160 (6oz) dumpling sheets |
調味 | Seasonings |
生抽2茶匙 | 2 tsp light soy sauce |
麻油、胡椒粉及鹽各少許 | Small portions of pepper, sesame oil, salt & sugar |
生粉2茶匙 | 2 tsp cornstarch |
² 碎肉加入調味、雞蛋、冬菜及芫茜碎同拌勻，再放入米飯同拌勻，即成餡料。
² 用水餃皮包入適量餡料成鍋貼狀，待用。
² 燒熱平底鑊，放入油少許，將鍋貼逐隻放入，煎至底部微黃。灒入清水半杯，蓋好。
² 用中火煮至水份乾透，材料熟，即可上碟供依。
Ø Mix the minced pork with seasonings, egg, salted vegetable and crushed coriander. Mix with the rice to form the stuffing.
Ø Wrap the stuffing with the dumpling sheet to form a dumpling, for later use.
Ø Heat the pan, add some oil, and place the dumplings in on by one. Fry till the bases are golden brown.
Ø Sprinkle ½ cup water, cover with lid.
Ø Turn to medium heat to cook till cooked and water dry out. Dish up and serve.
荷 包 蛋 飯 - Fried Rice Omelets
材料 | Ingredients |
米 適量 | A portion rice |
腸仔4條 | 4 sausages |
青豆半杯 | ½ cup peas |
洋蔥粒半杯 | ½ cup onion dices |
煙肉2片 | 2 slices of beacon |
蒜蓉半茶匙 | ½ tsp minced garlic |
雞蛋3-4隻 | 3-4 eggs |
調味 | Seasonings |
鹽、生抽各少許 | A pinch of salt, few drops of light soy sauce |
² 將米洗淨，煮成飯 (可用適量冷飯) 腸仔切成小段，青豆飛水，煙肉切丁。
² 將腸仔、煙肉、洋蔥粒略炒，爆至香盛出，待用。
² 燒熱油2湯匙，爆香蒜蓉及冷飯。放入腸仔、煙肉、洋蔥粒、青豆調味同炒勻，待用。
² 雞蛋打散煎成圓形蛋皮，包入適量飯，煎成荷包狀即成，可配合茄汁供食。
可隨意做成大個或數個小荷包。
Ø Wash the rice thoroughly, boil till cooked. (you can use some cold rice as you wish)
Ø Chop the sausages into small pieces. Blanch the peas in boiling water. Chop the beacon into small dices.
Ø Sauté the sausage, beacon and onion, dish up for later use.
Ø Heat 2 tbsp of oil; sauté minced garlic and cold rice. Stir-fry sausage, beacon, onion and pea with seasonings for later use.
Ø Beat the eggs and fry them into round sheets, wrap the fried rice and fried them into wallet shape. Serve them with ketchup.
Remarks: You can choose to make one big one or several small ones.
粟 米 蓮 子 淮 山 飯 - Corn and Lotus Seeds Rice with Yam
材料 | Ingredients |
米 適量 | A portion of Rice |
鮮粟米粒半杯 | ½ cup of fresh corn kernel |
蓮子紅棗各少許 | A small portion of lotus seeds and red dates |
淮山半兩 | 20g (¾oz) yam |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 米洗淨放煲中，加入適量水份。
² 紅棗除核，切成小片，淮山略浸，與蓮子同放入上項材料煮至滾起，改用中小火焗煮成飯。
² 放入調味，即可供食。
Ø Wash the rice and put it into pot and pour a portion of rice.
Ø Remove the seeds of the red dates, chop them into small pieces.
Ø Soak the yam, and put all ingredients in the rice and cook till boiling.
Ø Turn to medium to low heat and continue cooking, add seasonings and dish up.
蝦 乾 節 瓜 泡 飯 - Dried Shrimp and Hairy Gourd Rice in Soup
材料 | Ingredients |
冷飯1大碗 | 1 big bowl of cold rice |
節瓜1隻 | 1 Hairy Gourd |
蝦乾及瑤柱各少許 | A pick of dried shrimp & conpoy |
薑2片 | 2 slices of ginger |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 節瓜去皮切絲，蝦乾、瑤柱洗淨略浸。
² 燒熱油少許，放入薑片及蝦乾，略爆。放入節瓜絲、瑤柱及少許水份炒勻。
² 放入煮滾的適量水份中同煮。
² 將冷飯加入同煮成泡飯，放入調味即成。
Ø Peel the Hairy Gourd and shred it. Wash dried shrimp & conpoy thoroughly and soak them
Ø Heat oil; fry the ginger slices and dried shrimp. Stir-fry shredded hairy gourd and conpoy with small portion of water.
Ø Cook with right portion of boiling water.
Ø Put the cold rice in and cook it into soup, add seasonings and serve.
雞 翼 球 蒸 飯 - Steamed Rice with Chicken Wing
材料 | Ingredients |
米 適量 | A portion of Rice |
雞翼中段12兩 | 480g (1lb) Middle parts of chicken wings |
冬菰仔適量 | A handful of baby dried black mushroom |
大頭菜絲少許 | Small portion of Kohlrabi |
薑絲、蔥段少許 | A handful of shredded ginger and portioned spring onions |
調味 | Seasonings |
生抽1湯匙 | 1 tbsp light soy sauce |
酒少許 | Few drops of rice wine |
糖少許 | A pinch of sugar |
生粉2茶匙 | 2 tsp of cornstarch |
油少許 | Few drops of oil |
² 米洗淨，瀝去水份，放上蒸盤待用。
² 雞翼中段除骨，將雞肉切成段狀，放入調味拌勻。
² 冬菰浸透，去蒂，切件或整隻均可，放入雞肉中並加入大頭菜絲及薑絲同拌勻。
² 將上項材料同放在米上面，隔水蒸至熟透，放上蔥段，即可供食。
² 可灒上熟油及醬油各適量同食。
Ø Wash and rinse the rice thoroughly, put it in the steaming tray for later use.
Ø Remove the bone from the chicken wings, chop them into portions. Mix well with seasonings
Ø Soak the dried black mushroom thoroughly, remove the stems, chop them into pieces or keep them as they are.
Ø Mix them with the chicken, Kohlrabi and shredded ginger.
Ø Place the above ingredients on the rice, steam them till cooked. Sprinkle some spring onion portions and dish up.
Ø Pour some boiled oil and soy sauce and serve.
鰻 魚 煲 仔 飯 - Hot Pot Rice with Eel
材料 | Ingredients |
米 適量 | A portion Rice |
鰻魚1份約6兩 | A portion of Eel (about 240g or 9 oz) |
木魚碎少許 | A pinch of crushed bonito |
蔥4條切絲 | 4 spring onion, shredded |
乾蔥蓉及蒜蓉各1茶匙 | 1 tsp minced dried shallot and garlic |
調味 | Seasonings |
老抽1湯匙 | 1 tbsp dark soy sauce |
生抽半湯匙 | ½ tbsp light soy sauce |
酒1湯匙 | 1 tbsp rice wine |
胡椒粉少許 | A pinch of pepper |
糖少許 | A pinch of sugar |
² 米洗淨，放入少許木魚碎及適量水份煮飯。
² 放入調味、蒜蓉、乾蔥蓉，將鰻魚厚魚塊醃透。
² 將上項鰻魚表面用少許油略煎，待飯即將乾水時，排放上飯面焗煮至熟。
² 灑蔥絲，並放少許木魚碎在熱飯面即成。
Ø Wash the rice thoroughly, add a pinch of crushed bonito and some water and cook.
Ø Add seasonings, minced garlic and dried shallots to marinate the eel thoroughly.
Ø Slightly fry the eel with small amount of oil.
Ø When the water of the rice is about to dry out, place the eel on top, and cover till cooked.
Ø Sprinkle some shredded spring onion and crushed bonito on top of the hot rice. Ready to serve.
雞 絲 螺 絲 粉 - Stir-Fried Pasta with Oyster Sauce
材料 | Ingredients |
120克 (4安士/3兩) 雞絲 | 120g (4oz) Shredded Chicken |
120克 (4安士/3兩) 螺絲粉 | 120g (4oz) Pasta |
120克 (4安士/3兩) 切片西芹 | 120g (4oz) Sliced Celery |
25克 (1安士) 切片甘筍 | 25g (1oz) Sliced Carrot |
芡汁 | Sauces |
3湯匙蠔油 | 3 tbsp Oyster Sauce |
1湯匙酒 | 1 tbsp Wine |
4湯匙水 | 4 tbsp Water |
1茶匙粟粉 | 1 tsp Corn Starch |
胡椒粉 | Pepper |
² 將螺絲粉放入沸水煮至軟身，瀝乾。
² 用2湯匙油炒熟雞絲，加入西芹、甘筍及芡汁煮約2分鐘。
² 拌入螺絲粉，炒勻至熟透。
Ø Cook pasta in boiling water until tender. Drain.
Ø Stir-fry shredded chicken in 2 tbsp oil until done.
Ø Add sliced celery, sliced carrot, sauces mix and stir-fry for 2 minutes.
Ø Stir in pasta and heat through.
金 瓜 米 粥 - Pumpkin Congee
材料 | Ingredients |
米 適量 | A portion Rice |
蕃瓜6兩 | 240g (9oz) pumpkin |
碎豬肉2-3兩 | 80g (3oz) minced pork |
蔥粒少許 | A pinch of spring onion dices |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 米洗淨，放入適量水份，煮成粥。
² 蕃瓜去皮去籽，切成小粒，放入上項材料中同煲煮至稔。
² 碎肉中加入生抽、生粉及水各少許，拌勻。加入煮成的金瓜粥中至熟。
² 放入調味及蔥粒即成。
雙羊米黏性強，用冷飯加水煮滾後，改用中火煮片刻，同樣有粥的效果，故用冷飯亦可以。
Ø Wash the rice thoroughly, boil with right amount of water for congee.
Ø Peel pumpkin and remove the seed, chop into small dices, add to the above and boil till tender.
Ø Add light soy sauce, cornstarch and water into the minced pork, mix well. Boil them with the pumpkin congee till cooked.
Ø Sprinkle seasonings and spring onion dices, ready to serve.
Remarks: Double Ram rice is very sticky. To achieve the same result of congee, you can also boil the cold cooked rice with water till boiled, and turn to medium heat to cook.
