Aunty Carol 妈妈享瘦食谱 with Carol Lim

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/posts/3871166509567907

叁峇秋葵 （2-3人份）
材料
秋葵 10根
干虾米10克（在水中浸泡10分钟 )
大蒜 3瓣（去皮剁碎）
植物油 2汤匙 30毫升
叁峇辣椒1汤匙 15毫升
酱油 1茶匙 5毫升
糖 1茶匙 5毫升
柠檬汁 1汤匙 15毫升
玉米淀粉水 （用于勾芡）
玉米粉1茶匙 5毫升
水 1茶匙 5毫升
烹饪方法：
切掉秋葵两端并将秋葵放在盘子上.
在锅中加1碗水煮沸, 水烧开后，将秋葵块放在盘子上, 盖上锅盖蒸10分钟
然后放在一边备用
取出虾米，轻轻挤出多余的水，切碎.
打开火炉，将炒锅加热.加入油和虾仁，秋葵炒1 ~ 2 分钟
然后加入蒜末炒30秒
加入叁峇，酱油，糖，柠檬汁，搅拌均匀30秒
加入玉米淀粉水并充分搅拌， 收汁30秒
酱汁增稠后，熄火，将酱汁倒在秋葵上，即成。

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Sambal Ladyfingers （Serves 2~3 persons）
Ingredients
Ladyfingers 10 pieces
Dried Shrimps 10 g (soaked in water for 10minutes).
Garlic 3 cloves
Vegetable Oil 2 tablespoons 30ml
Sambal Chilli 1 tablespoon 15ml
Light Soya Sauce 1 teaspoon 5ml
Sugar 1 teaspoon 5ml
Lemon juice 1 tablespoon 15ml
Cornstarch water for thickening of sauce
Cornflour 1 teaspoon 5ml
Water 1 teaspoon 5ml

Method of cooking：
Cutaway both ends of the ladyfingers and place ladyfingers on a plate
Add one bowl of water to a wok and boil the water. Once the water boils, place ladyfinger on a plate inside the wok, cover and let it steam for 10minutes.
Set aside.
Take out the dried shrimps, gently squeeze out excess water and chop finely
Turn on the stove and heat wok, once heated, add oil and dried shrimp, and fry for 1-2minutes.
Then add minced garlic and fry for 30sec.
Add sambal, light soya sauce, sugar, lemon juice and stir well for 30 seconds.
Add cornstarch water to thicken sauce for 30seconds.
Pour sauce over ladyfingers, and serve.

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM

Facebook Post Link: https://www.facebook.com/love972fm/posts/3846537762030782

将分享健康美味的食谱。

请到 Aunty Carol，社区养生导师为你提供。一系列的瘦身养生食谱，你要收齐哦！Yummy！

鸡肉碎烩香滑豆腐（2-3份）

材料

鸡胸肉 150克（切碎）

丝滑豆腐 1包（切成8等份）

香菇干 3朵（用一杯水浸泡，将香菇泡至加倍后，取出并切成小丁，香菇水保存半杯备用）

大蒜 3瓣（去皮剁碎)

蚝油 2汤匙 30毫升

海盐 少许 ~1g

植物油 1汤匙 15毫升

香菜 一小撮

腌料（用于腌制鸡肉）

玉米粉 1茶匙 5毫升

水 1茶匙 5毫升

玉米淀粉水（用于勾芡）

玉米粉 1茶匙 5毫升

水 1茶匙 5毫升

烹饪方法：

1. 将切碎的鸡肉放在碗中，加玉米粉和水，拌匀,放在一边，腌制10~15分钟

2. 在锅中加1碗水煮沸, 水烧开后，将豆腐块放在盘子上, 盖上锅盖蒸10分钟

3. 在另一个炒锅上，将炒锅加热并加油，一旦油加热，就加入大蒜和干蘑菇，然后炒至香1~ 2分钟

4. 加入切碎的鸡肉和蚝油，然后继续炒2~ 3分钟

5. 加入香菇水半杯

6. 加入玉米淀粉水并充分搅拌1分钟

7. 酱汁增稠后，熄火

8. 把蒸好的豆腐从锅中取出

9. 将鸡肉倒在蒸豆腐上，然后将香菜摆上作为装饰，即成。

Minced Chicken with Tofu Stew (Serves 2-3 person)

Ingredients:

Chicken Breast 150g (minced)

Silken Tofu 1 pack (cut into 8 equal pieces)

Dried Mushroom 3 pieces (soak with a cup of water, once mushroom doubled up in size, remove and cut into small cubes, do not throw the water, keep half a cup and set aside for later use)

Garlic 3 cloves (peeled and chopped finely)

Oyster Sauce 2 tablespoon 30ml

Sea Salt (a pinch) ~1g

Vegetable Oil 1 tablespoon 15ml

Coriander (for garnishing) few pieces

For marinating minced chicken

Cornflour (powder form) 1 teaspoon 5ml

Water 1 teaspoon 5ml

Cornstarch water for thickening of sauce

Cornflour (powder form) 1 teaspoon 5ml

Water 1 teaspoon 5ml

Method of cooking:

1. Place minced chicken in a bowl, add cornflour and water, mix well, set aside and leave to marinate for 10 to 15min

2. Add 1 bowl of water in a wok to boil, once water is boiling, place tofu pieces on a plate inside the wok, cover and let it steam 10 min

3. On a separate wok, heat wok and add oil, once oil is heated up, add garlic and dried mushroom and fry till fragrant 1 to 2min

4. Add minced chicken and oyster sauce and continue frying 2 to 3min

5. Pour in half a cup of the mushroom water.

6. Let it boil for 1min & add in the cornstarch water and stir well 1min

7. Continue stirring and once the sauce has thicken, turn off stove fire (approx 2 to 3min)

8. Remove tofu from wok

9. Pour minced chicken over steamed tofu and place coriander on top as garnish

Credit Recipe: Carol Lim
Credit Program Producer: Violet FenYing Love 972FM