哈哈，又坐下桌面，打开电脑大画面，整壶靓茶，好似和老朋友见面聊天~~尤其肥妈，你是多么的有趣开心！看你的视频和听你聊家常，真的好治愈！每天爱你多一点！

20210807live recipes 特別鳴謝Easycook義工團的食譜🙏🙏🙏🙏 🥩🥩凍肉Whatsapp 落單🥩🥩 55782629 / 55799299 青紅甜椒炒桂花蚌 食材： 📌桂花蚌-1磅 （先解凍及切條備用) 📌三色甜椒-各1個(切塊) 📌中芹適量(切條) 📌腰果適量 調味料： 📌豆板醬 - 1湯匙 📌蠔油- 1茶匙 📌白胡椒粉 -適量 📌麻油-1茶匙 📌豉油-1茶匙 📌水-適量(大約二茶匙） 📌糖-1茶匙 *將以上所調味料先放入一隻碗中撈匀備用* 📌生粉水 (先煮熟所有食材及加入調味之後, 最後才加) 做法: 1. 煲一煲滾水加入幾塊薑片及紹興酒, 放入桂水蚌出水大約十幾至二十秒後, 馬上拿起放入凍水浸一下再取出隔水。拿走那些薑片不要. 2. 燒熱個鑊, 加入薑絲及油.再加入三色椒用大火炒 (不要炒太久). 將三色椒拿起放入碗備用 3. 用同一個炒椒的鑊加入唐芹炒下, 然後加入桂花蚌, 三色椒, 所有調味料繼續炒幾下 4. 加入生粉水打芡炒匀後, 上碟. 5. 最後放些腰果在上面, 完成！ 肥媽 Maria Cordero KZfaq Live - August 7, 2021, Recipe English Version Stir-Fried Sea Cucumber Meat with Sweet Peppers (KZfaq video starts at 54:45.) Ingredients: Sea cucumber meat - 1 pound (Defrost, and cut into pieces.) Tri-color sweet peppers - 3 (Cut into chunks.) Chinese celery - a bunch ( Cut into chunks.) Blanching ingredients: Shaoxing wine Ginger Boiling water Seasoning ingredients: Chili bean sauce (“Toban Djan”) - 1 tbsp or more Oyster sauce - 1 tsp Light soya sauce - 1 tsp Sugar - 1 tsp White pepper - to taste Sesame oil - to taste Water - 2 tbsp (Mix them together in a bowl.) Garnish ingredient: Cashew nuts Methods: 1. Blanch the sea cucumber meat pieces briefly for about 20 seconds in a pot of boiling water with ginger slices and Shaoxing wine. 2. Transfer immediately to a pot of cold water. Discard the ginger slices. Drain well. Set aside. 3. Heat up a wok and add oil. Add in ginger slices, tri-color sweet pepper pieces, and briefly stir fry until fragrant on HIGH heat. Transfer to a plate and set aside. 4. With the same wok, add in Chinese celery pieces, blanched sea cucumber meat pieces, tri-color sweet pepper pieces, all the seasoning ingredients, and stir fry. 5. Add in corn starch and water to thicken the sauce. 6. Transfer to a serving plate. 7. Garnish with cashew nuts. Serve. ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐ 中式乳豬 材料 📌 乳豬一隻 清洗乳豬材料 📌 梳打粉一湯匙 醃料 📌 椒鹽1茶匙 📌 黑胡椒粉1茶匙 📌 五香粉1湯匙 📌 鹽1茶匙 📌 雞粉1茶匙 📌 柱侯醬1茶匙 📌 海鮮醬1茶匙 📌 南乳1/2塊 📌 玫瑰露少許 脆皮水材料 📌 麥芽糖1茶匙 📌 白醋4茶匙 📌 浙醋1茶匙 做法 1. 乳豬洗淨，用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份。 2. 乳豬放在盤上，骨部份向面，撕掉骨中間的白色皮，用刀仔把頸部份的骨切除，豬腳豬手摺位要鎅一鎅，骨與骨中間鎅一鎅。 3. 椒鹽，黑胡椒粉，五香粉，鹽，雞粉，放入碗內撈勻，之後均勻地搽在乳豬骨身上。 4. 另一隻碗加入柱侯醬，海鮮醬，南乳，玫瑰露，撈勻，之後用掃均勻地掃在乳豬骨身上。 5. 把乳豬吊起，用掃均勻掃上脆皮水，之後用風筒凍風把乳豬皮部份吹乾，再用火槍燒一燒骨身部份。 6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨身向面，放入焗爐用220度先焗20分鐘。 7. 20分鐘後，取出乳豬，反轉乳豬變成皮向上，之後用火槍均勻地燒一燒豬皮，再用掃掃上油，之後用錫紙遮住耳仔，豬尾，豬手豬腳部份，再放入焗爐用250度焗15 - 20分鐘。 8. 時間到後，取出，即成。 肥媽 Maria Cordero KZfaq Live - August 7, 2021, Recipe English Version Cantonese Style Roasted Suckling Pig (KZfaq video starts at 32.35.) Ingredients: Suckling pig - 1 (Butterfly cut into half. Blanch the skin in boiling water with 1 tbsp of baking soda. Slit thick areas with a knife in order to absorb more flavor from the marinade.) Marinade ingredients: (Dry powder) Garlic salt - ½ tsp Black pepper - t tsp Five-spice powder - 1 tbsp Salt - 1 tsp Chicken powder - 1 tsp Marinade ingredients: (Wet) Chu How Paste - 1 tsp Hoisin sauce - 1 tsp Fermented bean curd (“Name Yue”) - ½ cube (Do not use the sauce.) Chinese rose wine - a pinch Crackling skin mixture ingredients: Regular white vinegar - 4 tbsp Chinese red vinegar - 1 tbsp Chinese maltose - 1 tsp Methods: 1. Marinate the interior of the suckling pig with the dry marinade ingredients first. Dry ingredients will absorb quicker than wet ingredients. 2. Mix the wet marinade ingredients together and brush evenly onto the suckling pig. 3. Hang the suckling pig by a hook. 4. Brush on the crackling skin mixture on the skin only. 5. Let it marinate for 4 to 5 hours or use a blow dryer to lessen the marinating time by blow-drying the entire suckling pig until dry. Use a kitchen blow torch to dry hard-to-reach areas. 6. Poke holes over the entire surface of the skin only. This will create a crackling skin texture. 7. Place the suckling pig with the interior facing up on a wire rack and place it over a baking pan. 8. Bake at 220C (428F) for 20 minutes. 9. After 20 minutes, wrap the ears, tail, and legs of the suckling pig with aluminum paper to avoid burning. 10. Place the suckling pig with the skin side facing up on the wire rack, brush a layer of cooking oil, and return it to the oven and continue baking it at 250C (482F) for a further 15 to 20 minutes and until golden brown. ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐ 不一樣的椰撻 材料📌蛋4隻 奶二杯，糖一杯，液體牛油或菜油半杯，麵粉半杯，雲尼拿油一茶匙，泡打粉1g， 鹽少許 📌椰絲125g(後下) 做法📌將所有材料放攪拌機內打溶同攪勻後落椰絲再次攪勻 📌焗盆底要放上稍大牛油紙防漏 📌粉漿倒入焗盆，先預熱焗爐，170C,45分鐘 備註📌一量杯約250ml 📌如用新鮮椰絲用量100g 📌椰撻出爐後稍涼才切 肥媽 Maria Cordero KZfaq Live - August 7, 2021, Recipe English Version Not Your Everyday Coconut Tarts (KZfaq video starts at 11:15.) Ingredients: Eggs - 4 Milk - 2 cups Sugar - 1 cup Melted unsalted butter - ½ cup Vanilla extract - 1 tsp Baking powder - ¼ tsp Salt - a pinch All-purpose flour - ½ cup To be added last: Desiccated coconut - 1 ½ cup Methods: 1. Add all the ingredients, except the desiccated coconut, into a blender and blend until smooth. 2. Add in desiccated coconut and mix well. 3. Pour into an 8” inch baking pan lined with parchment paper. 4. Bake at 170C (338F) for about 45 minutes. ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐ 芋頭冬菇蝦米飯 材料： 油 2湯匙 小蝦米 約1 碗 冬菇 8-10隻 大芋頭 半個 米 4杯 麻油 1湯匙（可不用) 生抽 2湯匙（可不用) 蔥粒 甜豉油 做法： 1. 蝦米、冬菇洗淨浸軟。冬菇切粒。芋頭去皮切粒備用。 2. 油入鑊燒熱，放入蝦米略炒、加入芋頭粒爆香，再加入冬菇炒香，關火。 3. 米洗淨後放入飯煲內，加入浸蝦米和冬菇的水，再加適量清水。 然後加入已爆香的冬菇、蝦米、芋頭，麻油和生抽，拌勻，開制煮飯。 4. 飯煮熟後倒入蔥粒，甜豉油撈勻便可食用。 肥媽 Maria Cordero KZfaq Live - August 7, 2021, Recipe English Version Taro Chinese Mushroom Rice (KZfaq video starts at 23:15.) Ingredients: Dried shrimps - ½ cup (Cut into small pieces.) (Reserve the soaking water.) Dried Chinese mushrooms - 1 cup (Cut into small pieces.)((Reserve the soaking water.) Taro - 2 cups (Cut into cubes.) Rice - 4 rice cups (Wash and drain well.) Seasoning ingredients: Light soya sauce - 2 ½ tbsp Sesame oil - 1 tbsp Garnish ingredient: Chopped green onion Methods: 1. Heat up a wok and add oil. Add in dried shrimps, taro, and stir fry until fragrant. 2. Add in dried Chinese mushroom and mix well. 3. In a rice inner pot, add in washed rice, dried shrimps, taro, dried Chinese mushroom, light soya sauce, sesame oil, reserved dried shrimps, and Chinese mushroom water, and enough plain water to cook the rice. Use the same amount of water as if you were cooking regular rice. 4. Put the rice inner pot into the rice cooker and select rice cook mode. 5. Sprinkle chopped green onion on top before serving. 🥩🥩凍肉Whatsapp 落單🥩🥩 55782629 / 55799299

做了個椰達吃，雖有點甜，但超好吃。多謝肥媽的分享。

肥媽的食相令人流哂口水～～現在餓了🙈

肥媽晚上好 肥媽家人 晚上好 工作人員晚上好 有飯有乳豬 桂花蚌有椰撻 好好味呀😋😋😋🍾🍽💕💕💕🌹🌹🌹🌹🌹💐💐🌹🌹

睇住肥媽吹乳🐖好過睇喜劇笑片好開心😃開心🥳😆

哗……名贵正貨豉油啊！睇到已流晒口水啦！

肥媽係🉐️嘅

这个椰丝噠總正过出去買🌴

支持肥妈💕💕💕

肥妈。您好，好久没看你节目了，很开心又看到你了…… 今天你穿的上衣非常漂亮，很适合你👍👍🇨🇦

請問開風筒，是用冷風or熱風

肥妈，你剪你垫底纸时，把纸放在盘下面，就照着它的圆圈放宽一点剪就很方便的呢。

請問使唔使爆下啲冬菇、芋頭同埋蝦米先至煲飯呀？

支持肥媽，加油💪

Yes, you should get 肥媽 a hair dryer, the Dyson dryer and this one for the kitchen 😸😸😸

✌️🙏🙏

Will cook now ..yam rice... Malaysia

肥媽多謝您的好介紹，我一定會跟您做棷它和芋頭飯的。我哋在加拿大買不到乳豬。再次謝謝您！

肥媽 想問桂花蚌點樣清洗？

Hi please tell me in English what is “Chew Yim” called. Thank you

即刻試做芋頭飯，雖然我屋企冇呢隻東北米

請問椰撻係幾多火爐焗嘅

不一樣椰撻冇焗爐用光波爐可以嗎？

😂❤❤

肥媽，個東北米早前見電視買廣告，我就買咗啦😅你多半公斤米😆

請問用打蛋機可以整嗎？因為我冇攪拌機

靚米好有飯味的。可惜这裡冇得買,正係保通東北米有得賣!!

請問訂米可在這訂嗎？

太好味了😋😋🍰🥮🥮🥘🥘

Can you posted the ingredients for the coconut tart.

Right

Hi 你好，我想查看及清楚如何訂購Essy Cook 品牌的兩款鑊；可以幫忙嘛😀🙏

哗…貴過吃壽司米喎!不過天然有机米算啦！

肥妈您好！我想问一下我儿子最近经常流鼻血应该吃什么好？上次再健康快乐节日听你说过，你可以再告诉我好吗？多谢！

😋

在美国点买？

Support 👍🏻👍🏻👍🏻💕💕💕

In English please …”Chee How Cheong”

如何入粉絲纲?

妳好似黃牛咁!有四个胃😋😜😛🙄

🥰😍❤️❤️❤️❤️❤️🙋🏻‍♀️

✌️😃😀

乳🐷皮烤焦了？

肥妈你好，正在看你整椰达。我听吾清楚几多度？

桂花蚌和唐芹炒得够不够熱呀！沒有贊酒啊？!

亞亞爺厨房

肥媽Hi你上節目教煮飯你多啲教煮飯 你身體健康可以出街行不同地方和做多啲運動和同自己朋友傾吓計好

肥媽如何入粉絲會

肥媽，有無留意你講中國有幾好，你旁邊D🐶靜過太空。今天發哥拿咗榮譽勳章，月娥會比下一個勳章給你。

iu

希望可以唱還珠格格當

A

肥媽 Maria Cordero KZfaq Live - August 7, 2021, Recipe English Version Taro Chinese Mushroom Rice (KZfaq video starts at 23:15.) Ingredients: Dried shrimps - ½ cup (Cut into small pieces.) (Reserve the soaking water.) Dried Chinese mushrooms - 1 cup (Cut into small pieces.)((Reserve the soaking water.) Taro - 2 cups (Cut into cubes.) Rice - 4 rice cups (Wash and drain well.) Seasoning ingredients: Light soya sauce - 2 ½ tbsp Sesame oil - 1 tbsp Garnish ingredient: Chopped green onion Methods: 1. Heat up a wok and add oil. Add in dried shrimps, taro, and stir fry until fragrant. 2. Add in dried Chinese mushroom and mix well. 3. In a rice inner pot, add in washed rice, dried shrimps, taro, dried Chinese mushroom, light soya sauce, sesame oil, reserved dried shrimps, and Chinese mushroom water, and enough plain water to cook the rice. Use the same amount of water as if you were cooking regular rice. 4. Put the rice inner pot into the rice cooker and select rice cook mode. 5. Sprinkle chopped green onion on top before serving. 肥媽 Maria Cordero KZfaq Live - August 7, 2021, Recipe English Version Cantonese Style Roasted Suckling Pig (KZfaq video starts at 32:35.) Ingredients: Suckling pig - 1 (Butterfly cut into half. Blanch the skin in boiling water with 1 tbsp of baking soda. Slit thick areas with a knife in order to absorb more flavor from the marinade.) Marinade ingredients: (Dry powder) Garlic salt - ½ tsp Black pepper - t tsp Five-spice powder - 1 tbsp Salt - 1 tsp Chicken powder - 1 tsp Marinade ingredients: (Wet) Chu How Paste - 1 tsp Hoisin sauce - 1 tsp Fermented bean curd (“Name Yue”) - ½ cube (Do not use the sauce.) Chinese rose wine - a pinch Crackling skin mixture ingredients: Regular white vinegar - 4 tbsp Chinese red vinegar - 1 tbsp Chinese maltose - 1 tsp Methods: 1. Marinate the interior of the suckling pig with the dry marinade ingredients first. Dry ingredients will absorb quicker than wet ingredients. 2. Mix the wet marinade ingredients together and brush evenly onto the suckling pig. 3. Hang the suckling pig by a hook. 4. Brush on the crackling skin mixture on the skin only. 5. Let it marinate for 4 to 5 hours or use a blow dryer to lessen the marinating time by blow-drying the entire suckling pig until dry. Use a kitchen blow torch to dry hard-to-reach areas. 6. Poke holes over the entire surface of the skin only. This will create a crackling skin texture. 7. Place the suckling pig with the interior facing up on a wire rack and place it over a baking pan. 8. Bake at 220C (428F) for 20 minutes. 9. After 20 minutes, wrap the ears, tail, and legs of the suckling pig with aluminum paper to avoid burning. 10. Place the suckling pig with the skin side facing up on the wire rack, brush a layer of cooking oil, and return it to the oven and continue baking it at 250C (482F) for a further 15 to 20 minutes and until golden brown. 肥媽 Maria Cordero KZfaq Live - August 7, 2021, Recipe English Version Stir-Fried Sea Cucumber Meat with Sweet Peppers (KZfaq video starts at 54:45.) Ingredients: Sea cucumber meat - 1 pound (Defrost, and cut into pieces.) Tri-color sweet peppers - 3 (Cut into chunks.) Chinese celery - a bunch ( Cut into chunks.) Blanching ingredients: Shaoxing wine Ginger Boiling water Seasoning ingredients: Chili bean sauce (“Toban Djan”) - 1 tbsp or more Oyster sauce - 1 tsp Light soya sauce - 1 tsp Sugar - 1 tsp White pepper - to taste Sesame oil - to taste Water - 2 tbsp (Mix them together in a bowl.) Garnish ingredient: Cashew nuts Methods: 1. Blanch the sea cucumber meat pieces briefly for about 20 seconds in a pot of boiling water with ginger slices and Shaoxing wine. 2. Transfer immediately to a pot of cold water. Discard the ginger slices. Drain well. Set aside. 3. Heat up a wok and add oil. Add in ginger slices, tri-color sweet pepper pieces, and briefly stir fry until fragrant on HIGH heat. Transfer to a plate and set aside. 4. With the same wok, add in Chinese celery pieces, blanched sea cucumber meat pieces, tri-color sweet pepper pieces, all the seasoning ingredients, and stir fry. 5. Add in corn starch and water to thicken the sauce. 6. Transfer to a serving plate. 7. Garnish with cashew nuts. Serve. 肥媽 Maria Cordero KZfaq Live - August 7, 2021, Recipe English Version Not Your Everyday Coconut Tarts (KZfaq video starts at 11:15.) Ingredients: Eggs - 4 Milk - 2 cups Sugar - 1 cup Melted unsalted butter - ½ cup Vanilla extract - 1 tsp Baking powder - ¼ tsp Salt - a pinch All-purpose flour - ½ cup To be added last: Desiccated coconut - 1 ½ cup Methods: 1. Add all the ingredients, except the desiccated coconut, into a blender and blend until smooth. 2. Add in desiccated coconut and mix well. 3. Pour into an 8” inch baking pan lined with parchment paper. 4. Bake at 170C (338F) for about 45 minutes.

💪🏻💪🏻💖🤕

阿媽，你用咩麻油嘎？

肥媽你摸完生肉冇洗手又摸熟食物好唔衛生呀！

肥媽，你講什麼米？

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片一f。 ，，

KZfaq