Eggs Benedict with Smoked Salmon Recipe 鲑鱼班尼迪克蛋食谱
Ingredient and Portion | 材料与份量：1 English muffin | 马芬面包 1粒, Some smoked salmon | 烟熏鲑鱼（三文鱼）少许, 1/4 avocado | 牛油果 1/4 粒, 2 eggs | 蛋 2颗, Some water | 水 适量, Some white vinegar and salt | 白醋、盐 少许, 2 tbsp Hollandaise sauce | 荷兰酱 2汤匙
Hollandaise Sauce Ingredients:150g cooking cream | 奶油 150克, 2 tbsp lemon juice | 柠檬汁2汤匙 , 3 egg yolks | 蛋黄 3颗, 1 tbsp white vinegar | white wine vinegar / 白酒醋 / 白醋 1汤匙, Some black pepper and salt | 黑胡椒、盐 适量
Preparation | 准备：
1.Crack eggs into small bowls.
把蛋敲开，放在小碗内。
2.Cut smoked salmon and avocado into slices.
烟熏鲑鱼及牛油果切片。
3.Slice English muffin into halves.
马芬面包对切。
Method of Eggs Benedict with Smoked Salmon Recipe
1. Boil half a pot of water, add some salt and white vinegar when water starts to simmer.
在锅子内注入半锅水加热，等水小滚后加入少许的盐、白醋。
2. Stir water in one direction using a spoon, to create a whirlpool.
用汤匙将水以同一方向搅动，使其成漩涡状。
3. Gently place egg at the side of the whirlpool and cook for about 3-4 minutes, until the egg white starts to solidify.
于漩涡旁放入鸡蛋，煮约3-4分钟，待鸡蛋开始凝固成型即可。
4. Toast or grill muffin until both sides are slightly crispy. Arrange a few slices of smoked salmon on top, followed by avocado slices and poached eggs. Lastly, top with 1 tbsp of Hollandaise sauce.
将马芬面包放入烤面包机或烤箱，烤至两面带点微微的酥脆，然后铺上几片烟熏鲑鱼，过后再加上几片牛油果，再放上波水蛋，最后再放1汤匙的荷兰酱。
Method of Hollandaise Sauce | 荷兰酱的做法：
1. Warm cooking cream either by double boiling or heating over low heat. Remove grease from the surface of melted cream. Filter and set aside.
首先取奶油隔水或小火加热，让它融化。奶油待融化后，去除掉表面的油渣并过滤，只留下澄清奶油，盛到小容器里备用。
2. In a bowl, whisk 3 egg yolks lightly. Add lemon juice, white vinegar or white wine vinegar, some black pepper and salt. Double boil the mixture.
在碗里放入3颗蛋黄，轻轻拌匀。加入柠檬汁、白醋、适量的盐及黑胡椒，以隔水加热的方式加热。
3. Stir egg yolks constantly while adding strained cream, whisk until thickened. Add some lemon or salt water if sauce is too thick.
一面搅拌蛋黄，一面慢慢加入澄清奶油，以打发的动作搅拌至勾芡状即可（切记不要过度浓稠， 如果太过浓密可以加一点点盐水或柠檬汁）。
食谱来自：FS (Fuying & Sam)
Henghua Stir-fried Rice Vermicelli Recipe 兴化炒米粉食谱
Ingredient and Portion | 材料与份量：150g Henghua rice vermicelli (fine) | 兴化米粉(细) 150克, 150g lean pork | 瘦肉 150克, 150g pork belly | 五花肉 150克, 200g clams | 蛤蜊 200克, 8 medium sized prawns | 中型虾 8只, 15 pcs small dried scallops | 小干贝 15粒, 5 bok choy | 白菜 5棵, 2 pcs bean curd puffs | 豆卜 2片, 1 egg | 蛋 1粒, 1 cup Chicken Stock | 鸡上汤 1杯, 2 1/2 tbsp Lee Kum Kee light soy sauce | 李锦记生抽 2 1/2汤匙, 1 1/2 tbsp cooking oil | 油 1 1/2汤匙, A dash of salt and pepper | 盐和胡椒粉 少许, A sprig of coriander | 芫荽 1棵
Preparation | 准备工作:
1.Rinse and pat dry pork belly. Slice into thin strips.
五花肉洗净拍干，切成细条。
2.Rinse and pat dry lean pork. Cut into slices.
瘦肉洗净拍干，切片。
3.Wash clams and drain.
蛤蜊洗净沥干。
4.Shell prawns but leave the tails intact. Rinse and drain. Season with salt and pepper.
虾去壳，保留尾部。洗净，弄干。用盐及胡椒粉略腌。
5.Wash bok choy and drain. Trim off ends and cut stems into sections. Cut the leaves in half and set the stems and leaves aside separately.
冲洗白菜，沥干，修剪尾端。茎切段，叶切半，两者分开备用。
6.Beat the egg lightly.
蛋轻轻打散。
Method | 做法：
1. Heat up cooking oil in a pan on high heat. Put in pork belly and stir-fry briefly. Cover the lid and let it cook until slightly brown.
用大火在平底锅热油，放入五花肉略炒。加盖煮至微褐色。
2. Add lean pork and stir well. Cook for 1 minute.
加入瘦猪肉拌炒，煮1分钟。
3. Put in bok choy stems and stir well. Add prawns, stir-fry and cover with the lid again.
放入白菜茎炒，加入虾拌炒，盖上锅盖。
4. Put in dried scallops and stir to combine.
放入干贝，炒至均匀。
5. Add bean curd puffs, bok choy leaves and egg. Stir until the egg is well cooked.
加入豆卜、白菜叶及蛋，拌炒至蛋熟。
6. Pour in 1/2 cup Chicken Stock and season with soy sauce.
倒入1/2杯鸡上汤，用生抽调味。
7. Add clams. When clams are cooked, dish up all ingredients except the gravy. Set aside.
放入蛤蜊，煮至熟透。将所有食材捞起，酱汁搁置备用。
8. Place Henghua rice vermicelli into the same pan, lower the heat and pour in the remaining Chicken Stock.
将兴化米粉放在同一个平底锅，转慢火，倒入剩余的鸡上汤。
9. When the vermicelli is tender, put all cooked ingredients back into the pan. Stir until well mixed.
当米粉转软，将所有食材重新放回平底锅内，炒至均匀。
10. Garnish with coriander and serve.
用芫荽装饰，即可上桌。
食谱来自：George 李永业
Steamed Egg Custard Recipe 淡奶炖蛋食谱
Ingredient and Portion | 材料与份量：2 eggs | 鸡蛋 2只, 50ml evaporated milk | 淡奶 50毫升, 30g sugar | 糖 30克, 150ml water | 水 150毫升
Method | 做法：
1. Boil water, add sugar and stir until sugar dissolves.
将水加热后，把糖放入热水搅拌至溶化。
2. Beat eggs, add syrup from Method 1 and evaporated milk, beat until fluffy. Scoop out the foam.
蛋打散，加入做法1的糖水及淡奶，一起打到起泡泡。筛掉泡泡。
3. Boil water in a wok. Pour egg mixture into small steaming pots or bowls, steam over low heat for 6-7 minutes. Turn off the heat and let it sit for a while.
锅加水煮滚。蛋倒入小炖盅或饭碗内，加盖放入锅里，慢火蒸6-7分钟，关火焖一下即可。
食谱来自：Sean 李子昭
Stir-fried Pineapple and Fish Maw Recipe 黄金满地（黄梨炒鱼鳔）食谱
Ingredient and Portion | 材料与份量：1 cucumber | 黄瓜 1条, 1 pineapple | 黄梨 1粒, 100g fish maw | 鱼鳔 100克, 1 onion | 洋葱 1颗, Some water | 水 少许, 1 red chili | 红辣椒 1条
Seasoning | 调味料：1/2 rice bowl dried shrimp sambal | 叁虾米1/2饭碗, 2 tbsp tomato ketchup | 番茄酱 2汤匙, 1 tbsp white vinegar | 白醋 1汤匙, 2 tsp sugar | 糖 2茶匙, Some salt | 盐 适量
Preparation | 准备工作:
1.Remove cucumber seeds, slice and marinate with white vinegar and sugar for at least 1/2 hour. Drain and put aside.
黄瓜去心、切片，用白醋和白糖腌1/2小时以上，滤干后备用。
2.Cut pineapple into dices. Slice chili.
黄梨切丁。红辣椒切片。
3.Soak fish maw, drain and cut into small pieces.
鱼鳔浸水泡软，滤干、切块。
4.Peel onion and cut into halves.
洋葱剥皮、切半。
Method | 做法:
1. Heat oil in a wok, stir-fry onion until fragrant.
镬中烧热油，爆香洋葱。
2. Add pineapple, pickled cucumber and fish maw, stir-fry for 3 minutes.
放入黄梨、腌黄瓜和鱼鳔快炒3分钟。
3. Add dried shrimp sambal and tomato ketchup, stir well. Add chili.
加入叁虾米和蕃茄汁，炒匀。加入辣椒。
4. Add water and salt, stir-fry for 3 minutes until fish maw has absorbed the gravy. Serve.
加入少许水和盐，快炒3分钟至鱼鳔饱满多汁后即可上菜。
食谱来自：陈嘉荣
Grilled Chicken Wings with Coconut Milk and Oyster Sauce Recipe 椰浆蚝油烤鸡翅食谱
Ingredient and Portion | 材料与份量：6 chicken wings | 鸡翅 6只, 2 stalks lemongrass | 香茅 2棵, 6 bamboo skewers / 竹签 6枝
Marinade | 腌料：5 tbsp Lee Kum Kee light soy sauce | 李锦记生抽 5汤匙, 3 tbsp Lee Kum Kee oyster sauce | 李锦记蚝油 3汤匙, 50ml coconut milk (santan) | 椰浆 50毫升, 1/2 tbsp syrup / honey | 糖浆/蜜糖 1/2汤匙, Some pepper powder | 胡椒粉 少许, Some salt | 盐 少许
Preparation | 准备工作：
1.Halve the white portion of the lemongrass.
将香茅白色部分切开。
2.Put chicken wings, Marinade and lemongrass into a zipper bag and keep in the fridge overnight. If possible, turn the marinated chicken wings 2-3 times to absorb the Marinade evenly.
鸡翅连同腌料及香茅放入食物保鲜密封袋内，放置冰箱中腌隔夜。若过程中能翻面2至3次，会更均匀入味。
Method | 做法：
1. Line a baking tray with aluminum foil, arrange lemongrass on the baking tray.
烤盘铺上一层锡纸，将香茅垫在烤盘底部；
2. Thread each wing on a bamboo skewer. Place chicken wing skewers onto the tray. Pour the excess Marinade on top of the chicken skewers.
将腌好的鸡翅，以竹签串起鸡翅，搭在烤盘上，将剩余的腌料淋在肉串上。
3. Preheat oven at 160°C, put the tray into the oven and grill for 25 minutes.
烤箱160°C预热，将烤盘放入烤箱中，烤25分钟即可。
食谱来自：陈峰
原食谱来自：Seashore，可到各大众书局购买“大马好男人上菜喽！”
