RECIPES: 碗仔翅

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材料:
豬腱 100g(可用雞扒代替)
鮮冬菇 3隻
木耳 7g
粉絲 20g
清水 1000ml
薑絲 1湯匙

調味料:
蠔油 1湯匙
生抽 2茶匙
老抽 2茶匙
鹽 1茶匙
胡椒粉 適量
麻 適量

冬菇醃料:
蠔油 半湯匙
砂糖 茶匙

芡汁:
馬蹄粉 3湯匙
水 5湯匙


做法:
1. 豬腱飛水，備用。
2. 木耳浸軟切絲，鮮冬菇洗淨瀝乾水切片，加入冬菇醃料，蒸10min，備用。
3. 粉絲浸軟切段，備用。
4. 水煮沸先加入已飛水豬腱至煮熟，盛起，切幼絲。
5. 燒熱油，加入薑絲爆香，下冬菇絲炒香。
6. 另鍋加入清水1000ml，加入爆香薑絲、冬菇絲煮沸，再轉慢 15 min。
7. 加入木耳、肉絲煮一會，下調味料拌勻。
8. 芡汁料先拌勻，加入湯中，以大火拌至稠。
9. 最後下粉絲煮一會，加些胡椒粉、麻油，即可享用。

溫馨提示:
- 芡汁料加入湯中時，一定須以大火邊拌邊煮至稠。
- 除胡椒粉、麻油外，可加入大紅浙醋更美味。

JenZ Modifications:
I didn't follow through with the portioning of the ingredients. In fact, my batch was more than this recipe. I substituted 木耳 with 雲耳, and added 竹筍.

In my opinion, I thought the process when I had to 爆香 the shredded ginger and pre-marinated 冬菇, that was new to me...and I really like that step a lot. Also, I did not end up making a 芡 for the soup...because I thought I had the perfect thickness of the soup.

I thought that this time around with the recipe, it tasted very good. Esp., now that I have 紅浙醋...it just made the soup heavenly tasteful!! =D



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**Credits: Ivman Blog

BOOKS: Simon Pulse & More

**Last Updated on 11.13.08

::Wanted Book List & Collection::
"Sea of Love"
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"The Twelve Dates of Christmas"
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::Books I Have Already::
"Royally Jacked"
By: Niki Burnham [Publish Date: 06.01.05]

"How Not to Spend Your Senior Year"
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"Spin Control"
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By: Cathy [Publish Date: 04.24.07]

"10 Ways to Cope with Boys"
By: Caroline Plaisted [Publish Date: 01.09.07]

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**Credits: 680 News

RECIPES: Baked Pumpkin with Mushroom & Leek Stuffing

Preparation: 10 minutes
Cooking: 1hr 30 mins
Servings: 8 people

Ingredients
* 1 pumpkin, about 1.4-1.8kg (3-4 lb)
* 250ml (1 cup) rice
* 500ml (2 cups) vegetable stock (optional)
* 15g (½ oz ) butter
* 300g (10 oz) leeks, chopped
* 300g mushrooms, quartered
* 2.5ml (½ teaspoon) nutmeg
* 2.5ml (½ teaspoon) cinnamon
* salt and pepper to taste
* parsley, to garnish

Method
1. Preheat oven to 180°C/fan 160°C/gas 4. Halve pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish, shallow side down. Bake, uncovered, for 1-1½ hours, or until fork tender.
2. Meanwhile, Boil the rice and stock (you can use water if you like) in a saucepan until cooked. Drain and set aside.
3. Melt the butter in a large frying pan, add the leeks and fry gently for about 10 minutes until sweet and tender. Add the mushrooms, nutmeg and cinnamon and fry for another 5 minutes. Lower the heat, add the rice to the vegetable mixture and stir well to blend all the flavours.
4. Quarter the two cooked pumpkin halves and divide the vegetable-rice mixture evenly between the pumpkin wedges. Garnish with parsley and serve immediately.

Notes
* Brown basmati, red camargue and wild rice were used for the stuffing to give the dish a wonderful earthy and nutty flavour.
* Different varieties of rice have different cooking times.
* Smaller pumpkins can be halved and served as individual portions. Their cooking times will be less though.
* Vegans can substitute the butter with any oil they prefer.


**Credits: Greedy Gourmet

Ava Liu 廖羽翹 - 待你差只想你怕

作曲：溫應鴻
填詞：陳少琪

動靜沒顧忌　每天也對你出氣
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抱歉刺傷你　只好說欠運氣
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願我這創傷不會是無期

待你差　原意只想你怕
若我准許你吻下
當閉起眼　在漆黑有他
如徹底的軟化　被你的真愛攻下
他再找我　如何補償代價

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抱歉刺傷你　只好說欠運氣
也不想長期令你　歸家每夜也心死
願我這創傷不會是無期

待你差　原意只想你怕
若我准許你吻下
當閉起眼　在漆黑有他
如徹底的軟化　被你的真愛攻下
他再找我　如何補償代價

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就如他很憎我　我內疚　其實我很錯

待你差　原意只想你怕
若我准許你吻下
當閉起眼　在漆黑有他
如徹底的軟化　被你的真愛攻下
他再找我　如何補償代價

**Credits: SiuKit @ CrazySky

RECIPES: Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

INGREDIENTS
* 1 (8 ounce) package linguini pasta
* 2 tablespoons butter
* 1/2 pound fresh mushrooms, sliced
* 1/2 cup butter
* 2 cloves garlic, minced
* 1 (3 ounce) package cream cheese
* 2 tablespoons chopped fresh parsley
* 3/4 teaspoon dried basil
* 2/3 cup boiling water
* 1/2 pound cooked shrimp


DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
4. Toss linguini with shrimp sauce, and serve.

RECIPES: Yet another Cranberry-Apple (Orange) Sauce

Cranberry Apple-Orange Sauce
Servings: Makes 3 1/2 to 4 cups

Comments:
Cranberry sauce has always been part of the traditional Thanksgiving menu. In the 1960s, an uncooked sauce of coarsely ground cranberries and oranges became a national favorite. But since then, the original quickly cooked cranberry sauce has regained its popularity, with many variations such as this one with apple, orange and a hint of spice.

Ingredients:
1/2 orange
2 cups water
1 tart apple, such as Granny Smith, Pippin or McIntosh
3 cups fresh cranberries
1 1/4 cups granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Instructions:
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.

Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauce boat and pass at the table.

Makes 3 1/2 to 4 cups.


**Credits: Dianna's Desserts