RECIPES

Snacks     Soups     Chinese Health Food

More cooking Link:

  • Jamie
  • 心 食 谱
  • Scorpio




    Dousha Pastry (with lotus paste filling)

    Note:
    Filling can be alternatively replaced with green bean paste, red bean paste or others.
    Either choice of these can be done by first steaming the beans (e.g. green beans without shell or “dau suan” beans) 
    and grind them using the milk shake grinder, adding reasonable amount of sugar for sweet taste or salt for salty bean paste. 
    Heat; stir the ground paste at moderate heat.
    The ready made paste can be purchased from certain shops.
     
    Ingredients
    Water Dough:
    150 g flour
    60 g butter
    30 g sugar (may be reduced if preferred)
     
    Oil Dough:
    125 g flour
    75 g shortening 
     
    Filling:
    500 g lotus paste
     
     
    Methods
    Water Dough:
    -	Mix all the ingredients to form a smooth dough.
     
    Oil Dough:
    -	Mix all the ingredients to form a smooth paste.
     
    Filling:
    -	Divide the lotus paste into 20 parts of 25 g each.
     
    After above steps:
    1)	Divide Water Dough; Oil Dough into 20 parts each, wrap 1 part of Oil Dough with 1 part of Water Dough.
    2)	Roll out the dough into thin sheet, and roll it up like “swiss roll”. Repeat this step one more time.
    3)	Flatten dough and wrap in the Filling (e.g. lotus paste).
    4)	Egg wash 2 times before baking, and stick some sesame seeds on top.
    5)	Bake at 200 0C for 20-25 min.
     
    		
    Top

    Cream Puff

    Ingredients
    Choux Pastry:
    220 ml water
    130 g butter
    1 pinch of salt
    160 g plain four (sifted)
    5-6 eggs
     
    Filling:
    55g custard powder
    2 eggs
    225 ml water
    1 standard can of evaporated milk
    200g sugar (may be reduced to 100g if preferred)
    1 two-cm cube butter (approximately)
    vanilla essence (or pandan leaf) for flavour
    (alternatively may consider durian or mango paste or others for different flavour and taste)
     
    Methods
    Filling:
    -	Blend the custard power and eggs with some of the evaporated milk. Strain and set aside.
    -	Pour the water, remaining milk and sugar into a saucepan and bring to boil, almost at medium heat.
    -	Lower the heat. Add in the egg custard mixture. Stir all the time and cook until the mixture thickens. Switch off the fire. Stir in the cube butter and vanilla essence (or other preferred flavour). Set aside as ready for use.
     
    Choux Pastry:
    -	Pour the water, butter and pinch of salt into a saucepan. Bring to boil. Pour all the sifted plain flour into the boiling hot liquid.
    -	Stir thoroughly until the mixture firms into a ball of dough and does not stick to the side of the saucepan. Switch off the fire and transfer the dough to an electric mixer bowl.
    -	Use a wooden spoon to push the dough up the sides of the mixer bowl to allow it to cool slightly.
    -	Add the eggs into the bowl, one at a time, mixing at medium speed in the electric mixer bowl, until the dough drops from the spoon like a ball.
     
    After above steps:
    6)	Preheat oven at 200 oC (400 oF)
    7)	Drop about 1 teaspoon of the dough onto a lightly greased and floured baking tray. Space them slightly to allow expansion.
    8)	Bake in a preheated oven for 20 minutes, then lower the heat to 180 oC (350 oF) and bake for further 10 to 15 min, until golden brown. Cool on a wire rack.
    9)	Slit each baked ball of puff and fill in some ready egg custard cream (as Filling).
    10)	Serve or maintain in refrigerator for cool taste.
     
     
    		
    Top

    Nonya Curry Puff (deep fried style)

    Ingredients
    Fat Dough (mix)
    180 g plain flour
    120 g margarine
     
    Water Dough (mix & knead)
    270 g plain flour
    1 tbsp margarine
    1 tsp salt
    150 ml water
     
    Filling
    400 g chicken (cut into tiny pieces)
    200 g potatoes (diced)
    1 big onion (cut or chopped into tiny pieces)
    2 tbsps curry powder (wet)
    1 tbsp sugar (optional or less)
    ½ tbsp chilli boh (optional for spicy taste)
     
    Methods
    1.  Heat 2 tbsps oil in frying pan. Stir fry big onion until fragrant. Add curry powder & chilli boh (if preferred) and fry until fragrant. 
        Add a little water if dry. Put in other filling ingredients. Stir fry until the potato turns soft. Leave the cooked filling to cool.
    2.  Roll out a flatten Water Dough lightly. Put a small ball of Fat Dough at the center and wrap up the Water Dough skin like a parcel. 
        Flatten with a rolling pin. Fold in half. Roll with rolling pin again. Repeat 3 times.
    3.  Cut the rolled dough from step-2 into pieces (may be round shape). Roll it thin and wrap filling in. Seal edges with fingers.
    4.  Heat oil for deep frying. Put wrapped curry puff from step-3 into the heated oil. Deep fry until golden brown. Serve.
     
    		
    Top

    Curry Puff (baked style)

    Note:
    Frozen Puff Pastry is very good & useful 
    which can be ready made and used any time conveniently 
    to make baked curry puff or puff with other varieties of filling.
     
    Ingredients
    Puff Pastry
    3 cups plain flour
    ½ tsp salt
    375 g (12 oz) butter (chilled)
    ¾ cup iced water
     
    Filling
    400 g chicken (cut into tiny pieces)
    200 g potatoes (diced)
    1 big onion (cut or chopped into tiny pieces)
    2 tbsps curry powder (wet)
    1 tbsp sugar (optional or less)
    ½ tbsp chilli boh (optional for spicy taste)
     
    Methods
    Filling:
    -	Heat 2 tbsps oil in frying pan. Stir fry big onion until fragrant.
    -	Add curry powder & chilli boh (if preferred) and fry until fragrant. Add a little water if dry.
    -	Put in other filling ingredients.
    -	Stir fry until the potato turns soft. Leave the cooked filling to cool.
     
    Puff Pastry:
    -	Sift the flour and salt into a bowl and rub in 60 g (2 oz) of the butter.
    -	Gradually add the water and mix to smooth, stiff dough. Wrap in cling film and chill for 30 minutes.
    -	Roll out on a floured surface to a rectangle 38 x 20 cm (15 x 8 inches).
    -	Cut the remaining butter into slices about 5 mm (1/4 inch) thick and use to cover top two thirds of the dough.
    -	Fold the uncovered dough up over half the buttered dough, then fold the remaining buttered dough down on top, forming 3 layers of dough.
    -	Roll out again to approximately 50 x 20 cm (20 x 8 inches). Fold the top third down, then fold the bottom third over the top. Wrap in cling film and chill for 1 hour.
    -	Repeat this process 4 more times, giving the dough a quarter turn before rolling each time. Chill for 1 hour after the first two times and 2 hours after the final two. Use as required.
     
    Note:
    This makes a 375 g (12 oz) quantity.
    Either left over Puff Pastry or Filling can be refrigerated in the freezer box and be ready for use the subsequent time.
     
    After above steps:
    11)	Roll out the pastry on a floured surface to a 3 mm (1/8 inch) thickness and cut out about fifteen 10 cm (4 inch) circles (may be smaller circles if preferred).
    12)	Roll each one across the centre to form an oval, thick at the ends and thinner in the middle; brush all over with water.
    13)	Place a heaped teaspoonful of the Filling in the centre of each oval and fold the pastry over to form a 1/2 moon shape; knock up and seal the edge firmly (only the top layer with brushed water to be sealed while the rest bottom layers left open).
    14)	Brush with beaten egg, place on a baking tray and prick once with a fork. Chill in the refrigerator for 30 minutes.
    15)	Bake in a preheated hot oven at 220 oC (425 oF), for 15 minutes, until risen and golden. Transfer to a wire rack to cool slightly. Serve warm.
     
    		
    Top

    Sweet Potato Balls

    Ingredients
    500 g sweet potatoes (steamed & mashed)
    1½ oz plain flour
    1½ oz tapioca flour
    2½ oz fine sugar (may be less)
    1 pinch of salt
     
    Methods
    1.  Sieve flour & add it with fine sugar into mashed potatoes.
    2.  Mix them thoroughly with fingers.
    3.  Mould into small balls with some flour on hand.
        (may fill in mixture of pounced peanuts with a little fine sugar for different flavour if preferred, like peanut “Ang Ku Kueh”, OR others)
    4.  Deep fry till slightly brown.
     
    		
    Top

    Muffin

    Ingredients
    2½ cup self-raising flour (sifted)
    90 g butter (chopped/cut into small pieces)
    ½ cup sugar (may be reduced to ¼ cup if preferred)
    1¼ cup milk
    1 egg
     
    Methods
    -	Preheat oven at 100°C
    -	Rub butter with flour until well-spread
    -	Stir in sugar, milk & egg until lumpy
    -	Scoop into each cup mould (preferably not too full)
    -	Bake at 160-180°C for about 15 min
     
    		
    Top

    Steamed Jui Kueh

    Ingredients
    Steamed Cake:
    300 g long-grain rice flour
    50 g tapioca flour
    ¾ tsp salt
    500 ml water
     
    Filling:
    200 g finely-chopped chai bo (soaked for 30 seconds & rinse)
    100 g garlic (finely-chopped)
     
    Methods
    -	Stir fry chopped chai bo & garlic with some cooking oil until fragrant.
    -	Bring to any slow cooker/clay pot and boil with a little water added until fragrant
    -	Set aside.
    -	Sift long-grain flour, tapioca flour and salt.
    -	Add water and stir well into a batter.
    -	Pour batter into greased small cake cups.
    -	Steam over high heat for 15 minutes.
    -	Serve by adding Filling on the top & add chili sauce if preferred.
     
    		
    Top

    Cookies (peanut & chocolate dots)

    Ingredients
    125g butter
    ½ cup sugar (brown sugar if preferred - May be reduced a little)
    1 egg
    1 cup self-raising flour
    ½ cup plain flour
    ¾ cup unsalted roasted peanut
    ¾ cup chocolate dots
     
    Methods
    -	Beat butter, sugar until light & fluffy.
    -	Add egg & beat thoroughly.
    -	Add sifted flour, peanut & chocolate dots. Mix well & stir.
    -	Make into dough.
    -	Scoop 1 teaspoon of dough into a ball & flatten it.
    -	Bake about 150 – 170°C about 15min (May adjust temperature slightly higher or lower based on outcome of 1st round baked cookies).
     
    		
    Top

    Scone

    Ingredients
    Egg yolk			1 (beaten)
    Water				1 tsp
    Self-raising flour		240 g (1 cup = 120 g)
    Margarine/Butter		60 g
    Cheddar cheese (optional)	90 g (grated)
    Bacon (optional)		90 g (chopped)
    Milk				170 ml
     
    Methods
    -	Beat egg yolk & water to form glaze.
    -	Sift flour into a bowl, lightly rub in margarine/butter with fingers, stir in cheese & bacon, and mix with milk to form soft dough.
    -	On a lightly floured board, roll dough to 1 or 2 cm thick, cut 5 or 6 cm round, place on lightly grease tray, and brush with glaze.
    -	Bake 12-15 minutes at 205°C (May adjust temperature slightly higher or lower based on outcome of 1st round baked scones).
     
    		
    Top

    Dahlia Cookies

    Ingredients
    220 g plain flour
    80 g custard powder					
    100 g castor sugar (May be reduced if preferred)	
    170 g butter/margarine
    (sieved above ingredients together)
     
    30 g sago flour
    1 tsp vanilla essence
    1 egg yolk
    1 egg white (for brushing)
    A few cherries (cut into small cubes)
     
    Methods
    1.	Cream butter and sugar until white and fluffy
    2.	Add egg yolk and vanilla essence and beat again
    3.	Fold in sieved flour, sago flour and custard powder and knead into a dough
    4.	Roll dough onto a flat surface and dust cookie mould with flour
    5.	Cut dough into desired shape
    6.	Brush with egg white and garnish with cherries (on the top in the centre)
    7.	Preheat oven at 180 oC for about 10 – 15 minutes
    8.	Place cookies on greased tray and bake in the oven at 180 oC for about 15 minutes (May adjust temperature slightly higher or lower based on outcome of 1st round baked cookies)
     
    		
    Top

    Pineapple Tarts

    Filling Ingredients
    About 450 g pineapple (1/2 a big pineapple)
    110g sugar (brown or dark brown sugar if preferred - May be reduced a little)
     
    Pastry Ingredients (A)
    150g plain flour
    ½ teasp baking powder
    1½ teasp milk powder
    ½ teasp cream of tartar
     
    Ingredients (B) - Mix them together
    1 egg
    ½ teasp vanilla essence
    1 dash of salt
    125 g chilled butter
    2-3 drops of yellow food colouring (optional)
     
    cloves (set aside for decoration – optional)
     
    Filling Method:
    1)	Grind pineapple and pour into a medium Corning-ware (strain off juice – juice can be used for drinking)
    2)	Mix in sugar and stir well
    3)	Microwave pineapple mixture for a minute on high, followed by 10 minutes on medium high. Stir in between cooking time, uncovered
     
    Pastry Method:
    1)	Pour ingredients (A) into a mixing bowl
    2)	Rub butter lightly into flour with finger tips, till mixture resembles bread crumbs
    3)	Beat ingredients (B) lightly in a bowl
    4)	Pour half of ingredients (B) into the flour mixture and mix with both hands to form a pastry dough
    5)	Preheat oven at 180°C
    6)	Flatten pastry and cut into oval shape
    7)	Place a piece of pineapple jam on the pastry and fold the edges together. Mould into oval or any preferred shape (OPTIONALLY, insert a clove to resemble a pineapple stalk. Using a small pair of scissors, snip tiny ‘V’ sign on the front half of the tart. Snip in rows)
    8)	Place tarts on greased trays, leaving space for expansion. Brush the top with balance ingredients (B) but NOT the cloves. Set oven at 180 0C and bake for 15 minutes. (May adjust temperature slightly higher or lower based on outcome of 1st round baked tarts)
    9)	Cool the ready baked tarts and serve.
     
    		
    Top

    Kueh Bangkit

    Ingredients
    600 g tapioca flour
    50 g rice flour
    3 egg yolks
    Milk from 1½ coconuts
    300 g icing sugar (May be reduced if preferred)
    Pandan leaves
     
    Methods
    1.	Fry flour with Pandan leaves for 30 minutes until fragrant. Leave to cool. Sieve the flour.
    2.	Squeeze milk from coconut (do not add water). Cook over slow fire with sugar and some Pandan leaves until mixture thickens. Leave to cool.
    3.	Add egg yolk to coconut mixture.
    4.	Mix 1 cup flour with about 10 tbsps of coconut mixture to form dough.
    5.	Knead dough until smooth and cover with damp towel. Set aside for 1 to 2 hours. Repeat process. Leave some mixture to add to dough in case it dries up later.
    6.	Roll out dough and cut into desired designs with biscuit cutters.
    7.	Put cookies on tray which has been greased and dusted with flour.
    8.	Bake in oven at 180°C to 190°C for 10 to 13 minutes. (May adjust temperature slightly higher or lower based on outcome of 1st round baked cookies)
     
    		
    Top

    Cashew Nut Cookies

    Ingredients
    900 g plain flour (sieved)
    800 g butter/margarine
    200 g castor sugar (May be reduced if preferred)
    150 g cashew nuts (half-cooked in microwave oven for about 3 minutes, uncovered)
    2 egg yolks (beaten)
    ½ tsp vanilla essence
    1 egg white (for brushing)
     
    Method:
    1.	Cream butter and sugar until white and fluffy
    2.	Add in beaten egg yolks and vanilla essence and beat again
    3.	Add in sieved flour and knead into a dough
    4.	Preheat oven at 180°C for about 10 – 15 minutes
    5.	Shape dough into small balls and brush the top with egg white. Garnish with cashew nuts
    6.	Bake cookies in oven at 180°C for about 15 minutes (May adjust temperature slightly higher or lower based on outcome of 1st round baked cookies)
     
    		
    Top

    Cake Lapis (Lapis Legit / Dutch Layered Cake)

    Ingredients
    50 g plain flour (sifted)
    12 egg yolks
    300 g sugar (May be reduced if preferred)
    170 g soft butter
     
    Methods
    1.  Blend egg yolks and sugar in a food processor until it turns white. 
        Add soft butter and stir for a while. Add sifted plain flour and stir well into a batter.
    2.  Pour a thin layer of batter in the baking tray. Put the tray in oven (preheated to 250°C) and bake until golden. 
        Take out the tray. Pour another thin layer of batter onto it and bake. Repeat the process. 
        Reduce the temperature to 200°C and switch off the bottom heat elements when baking the fourth layer. 
        Repeat the process until the mixture is used up.
    3.  The finished Lapis Legit will be in layered pattern.
     
    		
    Top

    Steamed Pandan Cake

    Ingredients
    300 g long-grain rice flour
    20 g plain flour
    50 ml Pandan leaves juice
    200 ml coconut cream
    300 g sugar (May be reduced if preferred)
    fresh grated coconut
     
    Fermented Dough
    3 to 4 wine yeast tablets (ground)
    250 ml warm water
    1 tsp plain flour
     
    Methods
    1.	Combine all the fermented dough ingredients. Ferment for 1 to 2 hours. (The duration of fermentation depends on the temperature. More time will be needed in cold weather while less will be needed in hot weather.)
    2.	Combine juice of Pandan leaves, coconut cream and sugar. Stir well until sugar dissolves.
    3.	Sift plain flour and long-grain rice flour. Fold in Pandan mixture from step (1) and stir until it thickens to a batter. Add fermented dough and leave to ferment for ½ hour.
    4.	Pour the mixture into a steaming tray (may use any steaming paper for support on the tray or use non-stick tray) and steam over high heat for 20 minutes.
    5.	Sprinkle with fresh grated coconut to enhance the flavour.
     
    		
    Top

    Almond Jelly

    Ingredients
    Water			7 rice-bowls
    Agar-agar powder	1 standard packet (colourless)
    Gelatin powder		2 desert spoons (Stir into a rice-bowl of water – the new added bowl of 
    					   water)
    Almond Syrup		½ or 1 rice-bowl
    Carnation Milk		1 standard can
    Sugar			5 desert spoons (may be more or less if preferred)
     
    Methods
    1.	Add 7 rice-bowls of water and Agar-agar powder into a pot. Stir while boiling the 2-mixture at medium heat fire until the mixture boils. Lower fire a little to prevent 
    2.	Add Gelatin mixture (stirred Gelatin powder mixed with water) into the boiled agar-agar + water mixture. Stir well.
    3.	Add Carnation milk into the boiling mixture and stir to boil.
    4.	Add almond syrup into the boiled mixture and continue to stir.
    5.	Add sugar, stir and switch off fire.
    6.	Pour the mixture into desired-shape container and set aside to cool and form into jelly. (May add Longan fruit into jelly if preferred)
    7.	Refrigerate for cold desert taste. (Optionally, may add canned Longan desert to plain almond jelly if desired)
     
    		
    Top

    Banana Cake

    Ingredients
    2 cups Brown sugar			
    1 cup Self-raising flour		
    1 cup Plain flour			
    125 g Butter (cut into pieces)	
    1 teaspoon Bicarbonate of soda		
    1 cup Butter Milk (or fresh milk)	
    1 cup Bananas (well-mashed)	
    1 egg (beaten)			
     
    Methods
    1.	Preheat oven to 180°C and grease a 23 cm square sandwich cake tin.
    2.	Sift sugar and flour 3 times into a mixing bowl. Rub in butter pieces until mixture resembles crumbs. Press ½ the mixture into prepared tin.
    3.	Dissolve soda in buttermilk or fresh milk. Stir in mashed bananas and beaten egg. Beat this mixture into remaining ½ of the crumb mixture and pour into prepared tin.
    4.	Bake for 40 - 45 minutes in preheat oven at 180°C. Leave for 5 – 10 minutes in tin and then carefully turn out on a wire cake rack to cool.
     
    		
    Top



    雪梨南北杏煲瘦肉湯

    材料:
    雪梨2個
    無花果四粒
    南杏2湯匙
    北杏1茶匙
    瘦肉(豬肉)十二兩
    陳皮1/4片
     	 
    做法: 
    1. 首先把雪梨洗淨,去掉核心,然後再連皮切開四份。
    2. 將無花果和南北杏洗乾淨。
    3. 用清水將陳皮浸軟,然後刮去襄。
    4. 瘦肉洗淨後,放入滾水中煮大約五分鐘。之後再次洗淨,瀝乾水份。
    5. 將大約9碗水煲滾,把所有材料放進煲內煲滾後,再轉用文火煲2個半小時,加鹽調味。
     
    效用:
    雪梨潤肺涼心、消痰降火、去熱清香、生津潤燥,有治噎膈的功效。南杏寧咳下氣、消
    心腹逆及潤肺。瘦肉滋陰潤燥、熱邪薰炆、補肝益血可治液乾便秘。
     
    		
    Top

    紅棗雪耳乳鴿湯

    材料:(4人份)
    乳鴿1隻
    紅棗15粒
    雪耳5錢
    豬瘦肉4兩
    水約10碗
     	 
    做法: 
    1. 雪耳用水浸透發開,清洗乾淨;
    2. 乳鴿劏好、去毛、去內臟,洗淨;
    3. 紅棗去核、瘦肉用水洗淨;
    4. 煲內注入水大火煲滾,將乳鴿、紅棗及瘦肉放入,轉用中火煲約2小時,再放入雪耳煲半小時,然後落鹽調味即可。 
     
    功效:
    紅棗能健脾和胃,補血活膚。雪耳可補肺益氣,養陰潤燥,而乳鴿則能去風解毒。此湯具有補血養顏、滋陰生津的作用。常用此湯佐膳,有補益血氣、滋潤肌膚及防止衰老等功效,適合一家大小日常飲用。
     
     
    		
    Top

    蟲草靈芝豬肺湯

    材料:(4至5人份量)
    冬蟲草3錢
    靈芝3錢
    合桃肉2兩(去衣)
    黨參5錢
    豬肺1個
    水約10碗
     	 
    做法:
    1. 把豬肺的喉管套進水龍頭中,注入水令豬肺膨脹,然後用手擠壓排出水份,重複數次,直至豬肺變白色。將豬肺用白鑊煮5分鐘,取出用清水洗淨切件。
    2. 冬蟲草、靈芝、黨參洗淨。
    3. 將去衣合桃放入沸水內煮5分鐘,洗淨。
    4. 把全部材料放入煲內,注入清水,先以大火煲10分鐘,再轉慢火煲2個半小時即可。 
    功效:
    冬蟲草有極高的補肺、補肝功能,除化痰止咳外,對哮喘、氣促、慢性氣管炎均有顯著療效。加入靈芝及豬肺同煲,可令功效更高,飲後聲音雄亮,亦可防傷風感冒,適合一家老少日常飲用。
     
    		
    Top

    鯊魚骨猴頭菇蘿蔔湯

    材料:(4至6人份)
    鯊魚骨2至3兩
    青蘿蔔1個
    紅蘿蔔2個
    瘦肉8兩
    鱆魚少許
    薑少許
    蔥少許
    清水約12碗
     	 
    做法:
    1. 鯊魚骨洗淨,放入鍋內加薑蔥汆水,備用。
    2. 青、紅蘿蔔去皮洗淨,切塊,鱆魚及瘦肉洗淨,備用。
    3. 鍋內注入清水,水滾後放入鯊魚骨、青蘿蔔、紅蘿蔔、鱆魚及瘦肉,大火滾10分鐘,轉用慢火煲3小時,落鹽調味即成。
     
    功效:
    鯊魚軟骨有助消除腫瘤及有防癌作用,青蘿蔔有清熱、滋潤助消化的功效,鱆魚  血益氣、收斂生肌之效,此湯能補血強身、滋潤解燥,適宜一家大小飲用。
     
    		
    Top

    懷杞螺頭瘦肉湯

    材料:(4至5人份)
    乾螺頭2兩
    懷山2兩
    枸杞子1兩
    瘦肉6兩
    鹽適量
    清水約8碗
     	 
    做法:
    1. 乾螺頭洗淨浸一晚至軟身,若螺頭已切片就不用浸。
    2. 瘦肉洗淨飛水;懷山、枸杞子洗淨備用。
    3. 煲滾水,把所有材料放入,中火煲15小時,落鹽調味即可。
     
    功效:
    螺頭有滋陰補精、清熱去濕功用,可治療陰虛內熱、乾咳、口乾、黃疸肝炎、產後少乳等。而懷山、枸杞子則可滋補脾腎、改善頭目眩暈等症,常飲此湯更能滋陰補腎,對氣虛血弱,貧血衰弱有很好的療效,適合一家日常飲用。
     
    		
    Top

    花旗參螺片雞燉湯

    材料:(4-6人份)
    花旗參片2 1/2錢
    螺片4片
    鮮雞1隻
    薑片4片
    蔥2條
    酒1/2湯匙
     	 
    做法:
    1. 薑、蔥連同半鑊水煲滾,放入劏洗淨的鮮雞煮約10分鐘,過冷河。
    2. 花旗參片、螺片略洗,螺片再以清水浸約一分鐘,待用。
    3. 所有料連2片薑、酒及適量水放燉盅內燉約4小時,加鹽調味。 
    小貼士:
    1. 乾的螺片要先用清水浸軟才煲,較易出味。
    2. 鮮雞出水去除油膩,完成的燉湯會較清。
     
    功效:
    花旗參片:有益氣生津、清熱、迅速恢復體力的功效,對睡眠不足人士最有幫助。
    鮮雞:有滋補、溫中益氣、補虛作用。與花旗參片配合,可中和燥熱作用。
    螺片:有清熱、明目作用。
     
    		
    Top

    花旗參紅棗生魚湯

    材料:(5至6人份)
    花旗參5錢
    紅棗12粒
    生薑2片
    生魚1條
    水約10碗
     	 
    做法:
    1. 生魚刮鱗,去鰓劏好洗淨,備用。
    2. 花旗參、紅棗、生薑分別用水洗淨。
    3. 花旗參切片;紅棗去核;生薑刮皮。
    4. 煲內注入水,將生魚用魚湯袋袋起,加入紅棗和薑片煮滾,再轉用中火煲2小時,最後放人花旗參及幼鹽滾片刻即可。 
     
    功效:
    花旗參能降火清熱、生津止渴,對於工作困倦、煙酒過多及虛火上升者,皆有效用,此湯加入了生魚,更可健脾開胃、補血、生津、清虛熱,而婦女若手術後欠調補身體者,最宜飲用此湯來滋補強身。
     
    		
    Top

    花旗參冬瓜田雞湯

    材料:(5至6人份量)
    田雞1斤
    野生花旗參5錢
    新鮮鮮荷葉1角
    冬瓜1斤
    懷山4錢
    陳皮1角
    水約10碗
     	 
    做法:
    1. 先將田雞劏洗乾乾淨,去頭、去皮和內臟、斬件;
    2. 花旗參洗淨、切片;
    3. 冬瓜連皮、瓢、仁洗淨之後,切件; 
    4. 新鮮荷葉、懷山、陳皮分別用水洗淨;
    5. 先將適量水煲滾,然後放入所有材料中火煲2小時,再放入荷葉煮滾,以少許幼鹽調味即可。
     
    功效:
    野生花旗參具有清除熱氣、滋陰養顏、促進新陳代謝、迅速恢復體力和精神之效,另外冬瓜的皮和仁也是具有清化熱痰及利尿去濕的作用,常飲用此湯水,對經常出現嗜卧想睡、頭暈眼花者有一定幫助。
     
    		
    Top

    冬瓜薏米陳皮煲螺頭

    材料:(4人份)
    螺頭5兩
    冬瓜6兩
    薏米半兩
    陳皮1塊
    瘦肉1兩半
    薑2塊
    蔥3段
    鹽、胡椒粉適量
     	  做法:
    1. 冬瓜切件,薏米以溫水洗淨,備用。螺頭去內臟。
    2. 用加入一塊薑、蔥的滾水,把螺頭連瘦肉汆水。
    3. 煲滾水,收慢火,把材料(冬瓜、陳皮除外)放入煲一小時;再加冬瓜、陳皮煲個半小時。以鹽及胡椒粉調味。 
     
    小貼士:
    螺頭用薑、蔥的滾水燙過能助去腥。
    冬瓜皮去濕功臣
    螺頭滋陰,陳皮可引起食慾,而冬瓜的皮則是去濕主要功臣,所以一定要連皮煲湯。另外,靚的陳皮,並不需要煲太久,煲久了味道反會變淡
     
    		
    Top

    石斛山萸肉豬(月展)湯

    材料 : (3至4人份)
    石斛4錢
    豬(月展)8兩
    山萸肉3錢
    懷山4錢
    杞子3錢
    水約8碗
    鹽1茶匙
     	 
    做法:
    1. 石斛浸洗,然後切碎。
    2. 豬(月展)汆水洗淨,山萸肉、懷山及杞子洗淨。
    3. 煲內注入水,將所有材料放入大火煲滾,再轉用文火煲3小時,落鹽調味即成。 
     
    功效:
    石斛具有健脾胃、補心腎之功能,且對小便頻繁、食慾不振及陰虛者最有療效。而山萸肉能治療耳鳴、頭暈眼花,一般會配以懷山一起使用。若產婦因分娩時失血太多而引致血氣皆虛,可用作食療,而此湯亦可補肝腎及滋陰明目,適合一家飲用。
    		
    		
    Top

    花旗參鮑魚燉雞

    材料:(4至6人份)
    急凍糖心鮑魚2隻
    花旗參4錢(切片)
    瘦光雞一隻
    薑2片
    蔥2條
    酒半湯匙
     	 	 
    做法:
    1. 光雞去皮洗淨,急凍鮑魚解凍後以鹽沖洗乾淨。
    2. 鮑魚及雞分別用薑、蔥水煮10分鐘後取起備用。
    3. 在大燉盅內注入適量水,將鮑魚、雞、花旗參、薑片及酒放入,蓋上燉盅蓋燉約4小時,最後下幼鹽調味即可飲用。
     
    功效:
    鮑魚含豐富蛋白質、磷、鈣、碘及維他命A等營養價值,具有滋陰和滋補養顏等功能;此外花旗參亦以養胃生津、清虛熱著名。經常飲用此湯,更能達到精神飽滿和強身健體之效益。
     
     
    		
    Top

    猴頭菇粟米瘦肉湯

    材料:(4至5人份)
    猴頭菇5朵
    粟米2條
    紅蘿蔔2-3條
    豬瘦肉10兩
    陳皮1角
    薑2片
    水約10碗
     	 	 
    做法:
    1. 猴頭菇浸軟後,清洗乾淨,擠乾水份。
    2. 紅蘿蔔去皮洗淨後切塊;粟米洗淨切件。
    3. 瘦肉洗乾淨後汆水;陳皮浸軟刮瓤;薑去皮切片。
    4. 煲內注入水,將全部材料放入,水滾後轉慢火煲2.5小時,下幼鹽調味即成。
     
    功效:
    猴頭菇營養豐富,有提高免疫能力之功效。經常飲用此湯,可滋補強身,適宜一家日常飲用;但要注意吃粟米時,要嚼爛以免引至消化不良。
     
    	
    		
    Top

    鮑魚花菇雞湯

    材料:(4至5人份)
    急凍青邊鮑1-2隻
    鮮雞1隻
    瘦肉6兩
    花菇8隻
    瑤柱8粒
    蜜棗2粒
    水約12碗
    薑12片
    蔥段3棵
     	 	 
    做法:
    1. 青邊鮑解凍後洗淨以薑蔥汆水。(鮑魚要在凍水或暖水時放入,因為鮑魚突然接觸滾水,表面的組織會急速收縮,容易出現裂紋及令裙邊脫落)
    2. 花菇、瑤柱浸軟;蜜棗洗淨備用。
    3. 將鮮雞去皮洗淨,瘦肉洗淨,分別用薑蔥汆水備用。
    4. 煲內注入水,將全部材料放入,加入2片薑猛火煲滾,轉用慢火煲4小時,下幼鹽調味即可。(鮑魚可於煲後撈出切片,以醬油或蠔油佐食) 
     
    功效:
    鮑魚具有滋陰、平衡血壓和滋補養顏的食療功效,加入花菇及瑤柱,令這湯水更清甜美味,適合一家老少日常飲用。
     
    	
    		
    Top

    靈芝懷杞鱷魚肉湯

    材料:(4至6人份)
    急凍鱷魚肉半斤
    瘦肉3兩
    靈芝1兩
    懷山5錢
    枸杞子5錢
    陳皮1片
    生薑兩片
    蜜棗2粒
    水約12碗
    (如用鱷魚肉乾品,可用1兩)
     	 
    做法:
    1. 鱷魚肉解凍,洗淨備用。
    2. 靈芝、懷山、杞子和陳皮分別用清水洗淨備用。
    3. 生薑、蜜棗和瘦肉分別洗淨;生薑去皮切片,備用。
    4. 煲內注入水煲滾,將全部材料放入,待水再滾起,改用中火煲約3小時,最後以幼鹽調味,即可以飲用。
     
    功效:
    鱷魚肉對治療哮喘極有效益;靈芝可補氣安神、止咳平喘,此湯對頭暈目眩、失眠等有一定療效。經常飲用此湯水,可補益肺氣,增強抵抗能力,減少患感冒、支氣管炎等疾病。身體虛弱,經常傷風感冒,咳嗽久而不癒者,可用此湯佐膳作食療
     
     
    		
    Top

    栗子杜仲雞腳湯

    材料:(4人份)
    栗子肉6兩
    杜仲5錢
    陳皮1角
    新鮮雞腳8隻
    水約10碗
     	 
    做法:
    1. 栗子肉用熱水略浸,撕去外皮備用。
    2. 雞腳用滾水燙透,去黃衣及切去爪尖洗淨。
    3. 杜仲、陳皮分別洗淨。
    4. 煲內注入水,將全部材料放入,猛火煲滾,轉用中火煲約3小時,最後加入幼鹽調味。
     
    功效:
    杜仲有益腰膝、補腎強身之效;而栗子可補氣健脾、益腎等,加入雞腳同煲,令此湯更具補腰腎及壯筋骨的療效,對於腰膝疼痛、腰腳無力、精神疲乏、小便頻密等症狀有食療作用。惟陰虛火熾者不宜食用。
     
     
    		
    Top

    老黃瓜煲扁豆赤小豆

    材料:(4-5人份)
    老黃瓜1條
    扁豆2兩
    赤小豆2兩
    豬腩排1斤
    蜜棗4粒
    陳皮1角
    水約12碗
     	 
    做法:
    1. 老黃瓜洗淨,切塊備用;陳皮浸軟,刮瓤。
    2. 豬腩排洗淨汆水切塊;扁豆、赤小豆及蜜棗洗淨備用。
    3. 煲內注入水煮滾,放入全部材料,轉中火煲約3小時,加幼鹽調味即可。
     
    功效:
    扁豆含蛋白質、碳水化合物、鈣、鐵及磷質,可健脾和中、除濕熱等;老黃瓜及赤小豆則可清熱解渴及有利尿消腫之效。適合一家大小日常飲用,經常飲用更具調理腸胃及健脾去濕之作用。
     
    		
    		
    Top

    合桃花生豬(月展)湯

    	材料:(4-6人份)
    合桃肉10粒
    花生肉2兩
    南棗10粒
    豬(月展)半斤
    水約12碗
     	 
    做法:
    1. 合桃去殼取肉,保留合桃衣,與花生肉、南棗分別用清水略浸洗淨。
    2. 豬(月展)洗淨切大塊,汆水洗淨,備用。
    3. 瓦煲內注入水,將全部材料放入,猛火煮滾,再轉中火煲約2小時,最後下幼鹽調味即可。
     
    功效:
    合桃有滋肝補腎、治腰膝冷痛之效,花生可健脾補腎。加入南棗齊煲,令此湯更具補腦益智、烏鬚黑髮之功能。適合一家大小日常飲用,而對於腎氣虧虛、記憶力較差的人,不妨多飲此湯。但若有胃病、胃痛之人則不宜多食。
     
     
    		
    Top



    一 碗 粥 :- 提什精力体力

    用料(注: 五天的量):
    1。 绿豆 - 50 克
    2。 薏仁 - 50 克
    3。 扁豆 - 50 克
    4。 莲子 - 50 克
    5。 大枣 - 50 克
    6。 枸杞子 - 50 克
    
    *清水用料 - 黄芪(中药,补元气) 30克 或 50克 
    -黄芪泡约20分钟,倒进沙锅,加两碗水煮15分钟。
    -之后洌出来,再加一碗水。 煮开之后,也洌出来。
    -用来煮一碗粥。
    
    煮法:
    -把除枸杞外的用料清洗干净。
    -倒进沙锅,再加些*清水,盖上盖,开大火.
    -煮开之后,换小火煮40分钟.
    -再把除枸杞倒进去,煮10分钟.
    		
    Top

    复脑膳 :- 痰浊血瘀,预防中风

    1. 黑木耳  15克
    2. 核桃仁  10克
    3. 山楂    9克
    4. 荸荠    5粒 适量
    5. 芹菜    适量
    
    煮法:
    -先把山楂,芹菜,荸荠 分别切好备用.
    -锅里加水,把泡发后的黑木耳煮20分钟,煮到非常软.
    -然后再焯一下芹菜和山楂,还有荸荠稍微焯一下就出锅.
    -所有用料放在一起,再拌上盐,酒精和香油就成了.
    -当凉菜吃.
    
    (山楂和芹菜可降低胆固醇和血压.)
    		
    Top

    高血压茶

    高血压茶 :
    
    用料:
    1. 西洋参  3克-5克
    2. 枸杞子  6支-10支
    3. 黄芪   10克-15克
    4. 黄精(补气,补血) 10克
    
    -用开水冲泡,用盖子把它盖起来.
    -把它闭到10分钟,就可以喝。
    -一天喝到晚,水没有就加一点,基本上一天一杯.
    
    (注: 患感冒不能喝,经常手脚冰凉,容易腹泻的病人,也要少喝.)
    		
    Top

    抗疲劳茶

    用料:
    1. 白菊花  3克
    2. 玫瑰花  3克
    3. 生山楂  3克
    4. 生黄芪  5克
    5. 麦冬   5克
    6. 枸杞   5克
    
    -直接把所有用料倒进大一点的杯子里.
    -然后倒进开水,泡上一会儿,就可以喝。
    		
    Top