Colman's 芥末食谱比赛 得奖食谱#2-Colman's 芥末牛肉

Colman's 芥末牛肉-Mdm Chay Yok Lan 作品

材料

牛肉-300 克
豆芽-300 克 （去尾， 烫熟）
大葱-3 粒 （切片）

腌料

Colman's 芥末-2 大匙
绍兴酒-2 大匙
蚝油-1 大匙
姜汁-1 小匙

做法

• 牛肉切成薄片
• 用腌料腌制牛肉半小时
• 在锅中用热油把大葱片煎软， 倒入牛肉， 用猛火快手翻炒至色变。盛起， 放在烫熟豆芽上面， 再撒上少许辣椒丝。
  

Colman's 芥末食谱比赛 得奖食谱 #1-爆羊排

爆羊排-Mr Steven Ang 作品

材料

羊排-400克
玫瑰露-1 汤匙
Colman's 芥末粉 -3 茶匙
生粉-1 汤匙
鸡蛋-1 粒
青苹果-半粒
盐-半茶匙
青， 红椒-各半粒 （切）
糖-半茶匙
洋葱-半粒 （切片）
麻油-1 汤匙
姜-1 小块
蚝油-1 汤匙

做法

• 将羊排加入 Colman's 芥末粉， 鸡蛋， 玫瑰露和生粉腌至隔夜
• 热锅将羊排炸至金黄色盛起
• 用少许油爆香切片配料， 加入爆香羊排， 调味料， 勾芡， 上盘。
  

建议-用芥末粉腌制的肉会比较嫩滑

Colman's Mustard Recipe Contest Winners

Colman's Mustard is please to announce the 2 winners for the Colman's Mustard Recipe Contest that ended on November 15, 2009.

Congratulations to:

Mr Ang Soon Too Steven (NRIC: SXXXX749A)

Mdm Chay Yoke Lan (NRIC: SXXXX100F)

They have each won S$200 NTUC Fairprice Shopping Vouchers.

Recipe #3 Colman's 芥末香脆芝麻鸡块

Colman's 芥末香脆芝麻鸡块
6 人份

用料: 鸡腿肉300克
Colman's 芥末粉3汤匙
幼盐1/2茶匙
白糖2茶匙
麻油１／２茶匙
栗粉2汤匙
胡椒粉
鸡蛋1粒
芝麻150克

做法:

• 将鸡腿肉切小块, 然后加幼盐1/2茶匙, 白糖2茶匙, 芥末粉, 胡椒粉, 鸡蛋, 麻油１／２茶匙，栗粉2汤匙, 一起拌均,腌约20分钟.
• 把芝麻放在盘里,将腌好的鸡肉粘上芝麻,然后放在热油里炸约5分钟至香脆.

关于蔡汉珠女士

蔡汉珠女士是一位备受尊敬的中餐及娘惹烹饪老师，　她把　Colman's 芥末加入经典中式菜谱，　增添全新的元素。　

过去３７年的烹饪教学生涯，　让蔡女士桃李满天下。　学生门再她的细心指导下，　烹调技艺磨练得愈发炉火纯青。　她还是一位社会工作者，　定期在甘榜格南联络所为乐龄人士烹煮食物。

Recipe #3 Colman's Crispy Chicken with Sesame Seeds

Colman’s Crispy Chicken with Sesame Seeds
Serves 6

INGREDIENTS
300gm Chicken thigh meat
3 tbsp Colman’s Mustard Powder
1/2tsp salt
2tsp sugar
1/2tsp sesame oil
2tbsp cornflour
some pepper powder
1 Egg
150gm Sesame seed

Method:

• Cut chicken thigh meat into small pieces.

• Mix in bowl Marinate chicken thigh meat with 1/2tsp salt, 2tsp sugar, 3tbsp Colman’s Mustard Powder, egg, some pepper powder, 2tbsp cornflour and 1/2tsp sesame oil.
• Mix them well and leave alone aside to marinate for 20 mins.
• Roll the marinated chicken pieces in a plate of sesame seeds.
• Heat the pan, pour oil and deep fry the chicken until crispy.

About Madam Chua Hung Choo
Madam Chua Hung Choo, a respected Chinese and Peranakan culinary teacher, breathes new life into these classic Chinese recipes with Colman's Mustard.

For the last 37 years, Madam Chua has been inspiring countless students who honed their skills under her guidance. She is also a social worker, regularly cooking meals for the elderly at the Kampong Glam Community Centre.

食谱 #·2 Colman's 芥末虾仁薯泥卷

Colman's 芥末虾仁薯泥卷

6 人份

用料: 马玲薯(中) 2粒，煮熟压烂
虾肉200克， 煮熟切粒
Colman's 芥末粉 3汤匙
蛋白1粒, 用来粘捲后春卷口
春卷皮
马蹄4粒 (随意)

做法:

• 将压烂的马玲薯泥加入幼盐1/2茶匙, 白糖1茶匙,胡椒粉少许, 芥末粉一起用手搓均。
• 最后加入虾肉. 搅好的馅料放在春卷皮上,将它捲成筒型,然后将它炸至金黄色.

关于蔡汉珠女士
蔡汉珠女士是一位备受尊敬的中餐及娘惹烹饪老师，　她把　Colman's 芥末加入经典中式菜谱，　增添全新的元素。　

过去３７年的烹饪教学生涯，　让蔡女士桃李满天下。　学生门再她的细心指导下，　烹调技艺磨练得愈发炉火纯青。　她还是一位社会工作者，　定期在甘榜格南联络所为乐龄人士烹煮食物。

Recipe #2 Colman's Zesty Prawn and Potato Roll

Colman's Zesty Prawn and Mustard Roll

Ingredients

2 pcs Medium size potato, boiled and mashed
200gm Prawn meat, boiled and cut into cubes
3 tbsp Colman's Mustard powder
1 Egg white
Spring roll skin
4pcs Chestnut (optional)


Method

• Mash 2 pcs medium size boiled potatoes in a bowl.

• Add ½tsp salt, 1tsp sugar, some pepper powder, 3 tbsp mustard powder and mix well.

• Add in cooked prawn meat and knead together, then wrap in spring roll skin. Heat oil in pan, then deep fry the prawn rolls.

About Mdm Chua


Madam Chua Hung Choo, a respected Chinese and Peranakan culinary teacher, breathes new life into these classic Chinese recipes with Colman's Mustard.

For the last 37 years, Madam Chua has been inspiring countless students who honed their skills under her guidance. She is also a social worker, regularly cooking meals for the elderly at the Kampong Glam Community Centre.