Banana-Dark Chocolate Chip Muffins

這個Muffin超好吃的..有像我在NZ吃的...恩

Banana-Dark Chocolate Chip Muffins
Prep: 15 minutes
Cook: 20 minutes
Yield: 16 muffins

Ingredients
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
3/4 cup dark chocolate chips
1Cooking spray
Preparation
1. Preheat oven to 350°F.

2. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Fold in chocolate chips gently. Pour batter into muffins pan coated with cooking spray. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

這部份我是先把乾的先拌勻。。再把濕料扮均勻。。一口氣倒下去。。２－３攪拌一下就好了

pumpken curry

Pumpkin curry

Ingredients:

Onion -1 big( chopped finely/grinded)

Ginger-garlic paste-1

turmeric powder-¼ tsp

tomtoes-2(finely chopped/grinded puree)

green chilli-1 split

garam masala-1 tsp

Salt to taste

red chilli powder-1/4 th tbs

chopped fresh coriander for garnishing

pumpkins-1/4 th piece of medium sizeed pumpkin

oil-4 tsp

Preparation:

1.First peel the pumpkin skin,cut pumpkin into medium sized cubes.Grind onions and tomotoes seperately.Usually if we buy the pumpkin in indian groceries they won't have seeds.

2.Heat the oil in a pan and, when heated, add the onion paste .Once the onion paste is fried add tomoto puree and fry for 5 min and then add ginger- garlic paste and fry until very lightly golden.(if you want you can also put all seasoning ingredients)

3.Lower the heat and add the turmeric, green chilli and saute for a min.Add a splash of water to prevent the mixture becoming too dry.Stir well and add the garam masala, salt, red chilli powder too.

4.Once the mixture has become shiny and the oil has begun to separate (add splashes of water if necessary), add the pumpkin pieces and stir well to coat thoroughly with the mixture.

5.Turn up the heat and stir-fry for about five minutes. Add 1/2 cup water, reduce to a medium heat, cover and cook gently for 10-15 minutes until the pumpkin pieces are soft.Don't cook over time,it will become mushy.Just check and see ,if at all if you feel pieces are not cooked add little water and cook for few more min.

6.Carefully stir occasionally to check it is not sticking to the bottom.Turn the heat off and Garnish with chopped coriander.

7.Serve and enjoy with your rice or chapathi's.

芒果奶酪

趕快記下又簡單又成功的做法下來

奶酪

1.鮮奶油160g+鮮奶400g+細砂糖40g..加熱至融化大約冒煙了(可留200g的鮮奶最後加入.冷卻的
   比較快)
2.加入4片的泡軟吉利丁片(一片一片的融入1.內)...注入布丁杯中...冷藏

芒果果凍放在奶酪上

1.果泥100g+水100g+糖30g...加熱至融化
2. 加入2片泡軟的吉利丁片..冷卻後放在奶酪上面繼續冷藏

另外找到的

杏仁布丁

【材　 料】

鮮奶       511公克

鮮奶油   236公克

細砂糖   197公克

鹽   4公克

杏仁精   5公克

吉利丁   12公克

奇異果丁       少許

草莓丁   少許

水蜜桃丁       少許

提拉米蘇醬   適量

               

【做　 法】

1.將吉利丁以冰開水浸泡至軟備用。

2.將鮮奶油放入無水乾淨的鋼盆中，以打蛋器攪拌打發至約6分發備用。

3.將鮮奶放入乾淨的鋼盆中，以小火加熱至微熱，加入細砂糖、鹽與杏仁精攪拌至完全溶化，熄火後再加入作法1拌勻。

4.將作法3鋼盆放入冰水中降溫並攪拌至微稠狀，再加入作法2拌勻，倒入模型中移入冰箱冷藏約？小時至冷卻定型，取出切成方塊。

芒果果凍

材料：

冷凍芒果果泥150g　香吉士果汁80㏄　

細砂糖30g　吉利丁片2片

作法：

1.吉利丁片以冰開水泡軟備用。

2.取1/3芒果果泥與香吉士果汁及細砂糖用小火煮至砂糖完全溶化，且表面開始冒煙、鍋邊出現小泡泡時，即可將剩餘的芒果果泥全部倒入加熱攪拌均勻。

3.趁熱加入擠乾水份的吉利丁片，攪拌至完全溶化後倒入模型中，待涼後冷藏至凝固即可。

British Mint-Pea Soup

How to Make British Mint-Pea Soup

Hi, I'm Taylor with About.com and today I'll be showing you how to prepare a tastefully British mint-pea soup.

Ingredients for British Mint-Pea Soup

You will need:

• 1 tablespoon extra virgin olive oil
• 1/4 stick or butter
• 1 medium red onion, peeled and finely chopped
• 1 garlic clove, peeled and minced
• 5 cups fresh peas
• 1 cup mint leaves, roughly chopped
• 1 liter of vegetable stock
• sea salt and pepper to taste
• 1/2 cup Parmesan cheese (this is optional)

You will also need a large saucepan and a food processor.

Start the British Mint-Pea Soup

Gently heat your oil and butter in a large saucepan for about 10 minutes and add your onion to the oil and butter mix. Cook until soft, but not brown. Peel and mince the garlic and add it into the mix. Cook for about 3 minutes. Add about 3/4 of your 5 cups of peas, 1 cup of mint, and about 3/4 of your 1 liter of vegetable stock. Cover with a tight fitting lid and continue cooking on a medium boil for 10 minutes.

Finish Cooking the British Mint-Pea Soup

Blend the soup in a food processor so it will be thick and creamy. Pour the mixture back into the pan, along with salt or ground black pepper to taste. Add the additional peas and vegetable stock and cook over medium heat for about 5 more minutes. It's a soothing soup when warm or a refreshing soup when cold. This soup serves about 4 people and tastes lovely with a little bit of Parmesan cheese on top.

For more information on this recipe and many others, visit About.com.

 from http://video.about.com/britishfood/How-to-Make-British-Mint-Pea-Soup.htm

Cornish Pie

Cornish Pasty

Pastry Ingredients

You'll need:

• 4 oz/110g all purpose/plain flour
• pinch of salt
• 2oz/ 55g butter, cubed
• 2-3 tbsp cold water

Make the Pasty Pastry

To make pastry use all purpose or plain flour, butter a little salt and some cold water. First sieve the flour into a large glass bowl, add the butter and a pinch of salt. Working quickly, rub the butter into the flour until it looks like coarse sand and there are no large lumps of butter left. Then add the water one tablespoon at a time. As soon as the water is absorbed, using your fingers bring the pastry together into a ball.

Cornish Pasty Filling

For the pasty filling:

• 1/4 cup/50g onion, finely chopped
• 1/2 cup /110g potato, cut into 1/4 inch /5 mm dice
• 4oz /110g rump steak, cut into small cubes
• salt and pepper
• 1 egg, lightly beaten

Cook the Cornish Pasties

Into a glass bowl add the beef, potato, chopped onion and salt and pepper. Mix these together really well. Lay the filling down the center of the pastry circle. Using a beaten egg and a pastry brush, dampen the edges of the pastry circle. Draw the edges of the pastry together and press well to seal the pasty. Brush all over with beaten egg to create a golden brown pasty when cooked.

Cook in a very hot oven, 425F/220C/Gas 7 for 45 minutes.

from http://video.about.com/britishfood/How-to-Make-Cornish-Pasties.htm

Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 2 large onions, cubed
• 1 teaspoon minced garlic
• 3 carrots, diced
• 2 stalks celery, diced
• 3 1/2 cups crushed tomatoes
• 1 1/2 cups lentils - soaked, rinsed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup white wine
• 2 bay leaves
• 7 cups chicken stock
• 1 sprig fresh parsley, chopped
• 1/2 teaspoon paprika
• 1/2 cup grated Parmesan cheese

Directions

1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
3. Sprinkle the soup with parsley and Parmesan (optional) before serving.

cheese sauce for fish

鯛魚搭配的醬汁

麥年氏香煎鯛魚菲力

麥年氏這個名稱Meuniere sauce
是緣於法國的一個姓氏的妻子"miller's wife"
所發明的一種烹飪方式
從此流傳後世稱為麥年氏

1.我們先來準備麥年氏的麵糊醬汁吧
準備一個沙拉盆
將麵粉倒入
接著擠入檸檬汁
加入白酒、鹽、白胡椒與一顆全蛋
慢慢的加水把麵糊攪拌均勻
最後加入巴西利碎攪拌好備用
 最後加入白酒待酒精揮發後
醬汁就可以起鍋備用囉

將鍋子沖洗乾淨後
倒入一點油加熱

將鯛魚片灑上些許的鹽與白胡椒調味後
放到麥年氏麵糊裡頭均勻裹上麵糊後
就可以下鍋煎魚菲力囉

鯛魚菲力下鍋後煎到兩面上色呈金黃色後
由於鯛魚片比較薄、很快就熟了
起鍋後配上奧勒岡蕃茄醬與馬鈴薯泥就完成囉

from http://flambo.pixnet.net/blog/post/31519519-%E9%BA%A5%E5%B9%B4%E6%B0%8F%E9%A6%99%E7%85%8E%E9%AF%9B%E9%AD%9A%E8%8F%B2%E5%8A%9B-%26-%E7%A2%B3%E7%83%A4%E9%87%8E%E8%8F%87%E6%B2%99%E6%8B%89-by-%E5%BC%B5%E7%A7%8B



2.準備一鍋滾水
將馬鈴薯燙熟後取出去皮
壓成馬鈴薯泥後
加入無鹽奶油、鹽、白胡椒、巴西利碎攪勻備用

3.接著鍋中加入一些食用油
將蒜末、洋蔥末下鍋翻炒爆香至上色
接著可以加入些許的蒜碎與洋蔥碎到馬鈴薯泥中攪拌

鍋中的蒜碎與洋蔥碎繼續爆香
接著加入奧勒岡碎、蕃茄糊

Potato Soup

做起來還滿簡單快速的.另外我還加進了split peas.and mints...teasts good...

● 4 large russet potatoes
● 1 onion
● 4 cups chicken or vegetable stock
● 4-5 sprigs of thyme
● salt and pepper
● 1 cup heavy cream
● Cheddar Cheese, grated
● Sliced green onions
● Crumbled bacon
1. Cook 1 of the potatoes in the microwave for 5 minutes. (Make sure to use a knife or fork and poke a hole in the potato to let the steam come out while it cooks.) When cooled, dice the potato into medium-size cubes. Set aside.
2. Using a food processor (the grate attachment) or a box grater, grate the 3 remaining potatoes and the onion. Place in a medium stock pot.
3. Add the broth, thyme and salt & pepper. Stir well and place on stove. Cover with lid, place on high heat and bring to a boil. Once soup is boiling, reduce heat to low, keep covered, and cook for 1-1/2 hours. (Make sure to stir the soup half-way through the cooking time.)
4. Add cream and diced baked potato. Taste again for salt & pepper. Serve with cheese, green onion and bacon on top.

from
http://www.harwoodpodcast.com/soupson/soups-on-13-potato-soup.html
影音教學

Yorkshire Pudding

                                                                                           from about.com

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Depends on size of tin used.

Ingredients:

• 4 large, fresh eggs, measured in a jug
• Equal quantity of milk to eggs
• Equal quantity of all purpose/plain flour to eggs
• Pinch of salt
• 2 tbsp lard, beef dripping or vegetable oil

Serves 6

• Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
• Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
• Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
• Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
• Place a pea-sized piece of lard, dripping or ½tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
• Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
  

Watch My Video of How to Make Perfect Yorkshire Puddings

統一麥點免揉麵包

統一麥點麵粉        3杯
酵母                        1小匙
海鹽                        1小匙
水                            1-1/2杯 (酌量減少酵母用去的部分)
核桃                      適量

步驟：

1. 將所需的材料備妥。
2. 將1小匙酵母〈約5公克〉放入15克溫水的容器先行發酵約15分鐘
3. 取一鋼盆放入高筋麵粉和海鹽稍微攪拌備用。
4. 接著將酵母倒入並將逐次逐量加入水繼續攪拌成糰。
5. 麵糰蓋上保鮮膜放入冰箱中低溫發酵約12小時以上。

將麵糰盆自冰箱取出後揉進核桃略為整型，在室溫中再次進行發酵約2小時。

1. 最後發酵完成前20分鐘將烤箱中預熱攝氏230度，此時鐵鍋及鍋蓋也一起放入預熱〈這是重點〉。
2. 將麵糰移至工作台上灑上手粉最後整型。
3. 烤箱預熱完成時將鐵鍋取出灑上些許麵粉，放入麵糰並灑上麵粉蓋上鍋蓋送入烤箱烘烤。〈小心鐵鍋燙〉
4. 攝氏230度烘烤約30分鐘後打開烤箱取出鍋蓋在繼續烘烤約15分鐘即可.

我沒有成功ㄟ

皮很硬..因為我沒有照食譜用鐵鍋烤直接進烤箱啦

http://tw.myblog.yahoo.com/mami-sophia/article?mid=42637&prev=42891&next=41992&l=f&fid=10
有更詳盡的解說
速發乾酵母 1t + 溫水 30g 先靜置約15分鐘讓酵母活化(這部分不一樣)

http://tw.myblog.yahoo.com/sandy-forphotos/article?mid=37110&prev=37179&next=37007

鮮魚洋菇奶油義大利麵

真的還很好吃ㄟ
A..先做白醬

butter 30g
中筋麵粉40g
鹽.荳蔻粉.胡椒粉..適量

1.奶油加熱溶化.倒入麵粉用小火慢慢炒數分鐘.
2.牛奶煮沸慢慢倒入麵糊中.用力快速攪拌.然後轉小火邊煮邊攪

B.
1.炒大蒜(2片).洋蔥(半顆).魚片(冷凍鯛魚片切片)再加入白酒半杯.
2.加入現有的青椒(2顆).洋菇(一大碗).筊白筍(2枝)一起炒..
3.白醬可以慢慢的加入所需要的濃度..煮好的義大利管麵再加入一起拌 
炒
4.魚反而在這盤中看不到了.但有她的甜味和洋菇等等的菜很搭ㄟ.不喜歡吃雕魚的我還給自己這盤五顆星.

核桃奶酥餅乾

                                    好像有點焦但很香又好吃--可以再做

Butter(soften in the room)100g

Sugar 60g(可以再少些)

Vanilla 1/2t

York 35g

Flour 100g

Walnut (150度bake for 10mins) 40g

1.      butter+sugar+vanilla use electric stir them +York and mix

2.      put flour + walnut (mush), 橡皮刮刀輕輕拌勻成麵糊狀

3.      麵糊裝進擠花袋.擠出造型餅乾

4.      170度烤25分

法式起司培根派

 

 

材料：

A：
低筋面粉200克、蛋黄1个、無鹽奶油100克、鹽1/2小匙、水45毫升
B：
全蛋2个、起司粉30克、鲜奶200毫升、鲜奶油100毫升
C：
培根100克、蘑菇6朵、红甜椒半个、黄甜椒半个、起司丝30克

鹽.胡椒

做法：

1、将材料A全部放到不锈钢盆中，用手拌匀成面团，放到一边静置10分钟。这时就可以预热烤箱了，至上下火200度。将静置好的面团拿出放在干净的案板上，用擀面杖擀平，铺入圆模内，现用抹刀压抹模具的边缘，将多余的面皮压除，再用手轻轻压面皮至贴紧模具，送入预热好的烤箱中，烘烤约6分钟后取出。
在烘烤派皮的时候，我们要用镇石来压派皮，防止派皮过渡膨胀或收缩，在家制作时我们可用红豆代替，一般会先铺上锡纸，再放入镇石或红豆，这样也方便烤后取出镇石。红豆也是可以反复使用的，直到红豆焦掉为止。

2、烘烤派皮的时候我们做蛋液，将所有材料B放入钢盆中，混合拌匀就是蛋液了，一会要倒在派皮里。

3、派皮和蛋液都做好后，放在一边，我们做放在里面的培根馅料：培根切小丁；红、黄甜椒洗净后切小丁；蘑菇洗净切片。平底锅加热，不要放油，直接放入培根丁翻炒，将里面的油脂炒出来，然后放入蘑菇片，红黄甜椒丁一起拌炒，最后加入盐，白胡椒粉调味，馅料就做好了。

4、把烤好的派皮拿过来，取适量馅料填入其中，再倒入蛋液，别倒满了，倒入八分满即可，一会烤的时候它还会再膨胀，接着撒上起司丝，送入烤箱，上下火185度烤12-15分钟就好了。

FROM:http://www.meishichina.com/Eat/WSFood/200807/41336_4.html 美食天下

照著這食譜做
1.太多奶了.以致於裡面不夠紮實.
2.皮太多奶油了.感覺吃了怕會增肥
3.因為太多奶了.所以又多烤了10分鐘
4.底部的派皮部分烤的不夠就以至於有點不熟又軟.不酥.
5.大致來說可以吃但需要更多的改進
6.建議用其他的食譜

Banana Bread / Banana Cake

Banana Bread / Banana CakeAdapted from Joy of Cooking

Ingredients:
1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Garnish: (Optional)
A few slices of banana
Method:
Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 – 9 x 5 x 3 inch loaf of banana bread / banana cake

它的核桃香蕉看起來更好吃ㄟ
http://blog.roodo.com/kitty_bistro/archives/2054558.html#comment-21625639

                  賣相好..但好像沒烤熟或沒發有點重--不建議在做了


我自己的澳洲食譜反而棒又好吃..建議可以再做

Griddled Chicken with Lemon and Thyme

4 chicken breasts
1 lemon
2 tbsp virgin olive oil
2 garlic cloves(crushed)
1/4 tsp dried thyme


1.Mix the chicken breasts with the lemon zest and juice, the olive oil, gaarlic and thyme then cook on a heated griddle pan .

Chicken and Lentil Soup

1tsp cumin and coriander seeds
1tbsp oil
1 small onion(finely chopped)
2 garlic cloves(finely chopped)
14 curry leaves
1.3 litres chicken stock
100g green lentiles
100g red lentils
227g can chopped tomatoes
100g cooked chicken breast (cut into small cubes)
150 carton natural yoghurt
fresh coriander

1.dry fry the cumin and coriander seeds in a small pan for 1-2 mins until fragrant, then using a pestle.
2.heat the oil in a large pan, andd the onion and fry for 3-4mins. stir in the garlic and curry leaves, fry for a minute or until fragrant, then stir in the ground cumin and coriander and the tumeric. Pour in the stock and bring to boil. Add the green lentils, lower the heat and simmer, uncovered for 10 mins . Stir in the red lentils and simmer for 15 mins or until thickened.
3.Add the tomatoes and chicken and heat through. Stir in one tbs of youghurt and half the coriander. Mix the rest of the yoghurt and coriander toghther and serve separately. for swirling on top of the soup

Hot Cross Buns

• 4 cups plain flour
• 2 x 7g sachets dried yeast
• 1/4 cup caster sugar
• 1 1/2 teaspoons mixed spice
• pinch of salt
• 1 1/2 cups currants
• 40g butter
• 300ml milk
• 2 eggs, lightly beaten
• Flour paste
• 1/2 cup plain flour
• 4 to 5 tablespoons water
• Glaze
• 1/3 cup water
• 2 tablespoons caster sugar

1. Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
2. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
3. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.
4. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
5. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

Very easy to make but I agree with everyone else that you do need to add more spice. I put in 3 tsp mixed spice and a tsp of cinnamon and it could have done with a little more. Also I will add a little more fruit next time but other than that, they were great. My Mum has now decided not to buy any at all next year and I can make them....maybe I shouldn't be thanking you after all.

Thai chicken curry

1Tbs oil
2 small onion
3-4 thai red curry paste
4 boneless chicken breasts
3 Tbs fish sauce
1 tsp supar
1 stalk lemon grass(sliced)
4 lime leaves
400ml can coconut milk
20g coriander leaves
Tai jasmine rice to serve

1. Heat the oil and fry onion for 3-5 mins until soft, stir in three tbs of curry paste and cook for 1minute, stirring all the time. Add the chicken and stir until coated. Add the fish sauce. sugar, lemon grass, lime leaves and coconunt milk and bring slowly to the boil.

2.Reduce the heat and simmer. uncovered. for 15mins or until the chicken is cooked through. Stir the curry a few time while it cook, to stop it sticking and to keep the chicken submerged.

3.Taste the curry and add the little more curry paste and salt if you think it needs . Stir half the coriander leaves into the curry and sprinkle the rest over the top. Serve with Thai jasmine rice.

親子丼

                                      還不錯吃的選擇又簡單
材料：
半土雞腿 (去骨)  1隻
洋蔥         1/2個
蔥                5支
熟蟹肉絲    適量
海苔絲        適量
雞蛋          6個
白飯           適量

柴魚湯      500cc
米酒        100cc
味醂        100cc
醬油        100cc
砂糖      2小匙
鹽             少許

1. 將所需材料備妥。將洋蔥切絲、蔥切絲備用。
2. 取一平底鍋開火熱鍋，小火將半土雞腿的皮面朝下方式入鍋，用小火煎約3分熟時取出，切成肉片備用。(雞腿可請攤販幫忙將骨頭去除，取下的骨頭可作為熬高湯使用)
3. 取一小柄鍋放入柴魚包和水煮沸後熬約10分鐘成為柴魚湯備用。
4. 將醬油、味醂、米酒、砂糖混合於柴魚湯中，煮開成為醬汁備用。
5. 平底鍋內放入洋蔥絲略為炒香、倒入一半的醬汁，加入雞腿肉片煮熟，放入蟹肉絲、青蔥絲繼續略為拌炒。
6. 接著淋入蛋汁於鍋中用筷子稍微向鍋內撥動煮至蛋半熟時即可。(煮蛋汁的熟嫩程度可自行調整)
7. 起鍋盛入白飯加上海苔絲即可。