豉油雞 材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽 香料:桂皮.香葉.一粒八角。 做法: 1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽) 2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內 3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶 4將汁料倒入電飯煲雞胸向下放煲中， 每10分鐘轉雞身一次，共30分鐘 English Version Soya Sauce Chicken in a Rice Cooker (TH-cam video starts at 4:30 ) Ingredients: Whole chicken - 1 Shallots Ginger slices Cinnamon stick Bay leaf Star anise - 1 Garlic, optional Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.) Seasonings: Dark soya sauce - 2 tbsp Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 - 2 tbsp due to the strong taste) Light soya sauce - ½ a bowl Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour) Methods: 1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process. This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce. 2. Gently pat dry the whole interior and exterior of the chicken with paper towel. 3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside. 4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside. 5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot. 6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot. 7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes. 8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve. ✨✨✨✨✨✨✨✨✨✨✨✨✨ 📌白灼牛肩胛 材料 📌 牛肩胛一碟（按照自己份量需要） 📌 薑一至兩片 📌 葱兩至三棵 📌 辣椒適量 📌 鼓油半碗 📌 麻油一茶匙 📌 生粉少許 📌 酒一湯匙 📌 清水 做法 1. 薑片切條再切粒。 2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。 3. 牛肩胛一片片分開，加入生粉撈均。 4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。 5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。 6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。 7. 牛肩胛一片片放入煲中，灼大約10-15秒。 8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。 9. 最後倒入已調味的鼓油（步驟5），即成。 English Version Poached Beef Chuck Slices (TH-cam video starts at 30:15) Ingredients: Beef chunk slices Ginger - diced Shaoxing wine - 1 tbsp Cornstarch Spring onion - wash, soak in water and rinse well Fresh red chilli Dipping sauce ingredients: Light soya sauce Fresh red chilli Sesame oil Green onion Methods: 1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender. 2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside. 3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve. ✨✨✨✨✨✨✨✨✨✨✨✨ 📌砵仔糕 材料： 70 g 粘米粉 一湯匙粟粉 85 ml水 椰糖一塊 片糖1/4塊 150ml 水 紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用) 做法： 1) 先把小碗輕輕掃油，蒸熱 2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用 3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解 4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入 4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿 5) 用保鮮紙包蓋著小碗 6)大火蒸15至20分鐘至熟 Red Bean Pudding (“Put Chai Ko”) (TH-cam video starts at 14:08) Ingredients: Rice flour - 70g Corn starch/flour - 1 tbsp Water - 85ml Red bean - 50g - 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.) Sugar mixture ingredients: Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces) Water - 150ml Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.) Methods: 1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside. This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky. 2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly. 3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil. 4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside. 5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating. 6. Cover the bowls with plastic wrap and steam 20 minutes. 7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.
Hello Maria Ah Mun l from Spore. Can you write your recipe in English. I love your cooking so must. Because I don/t... Unstand chinese. I from Sp'ore. Pls. From Dorothy.
肥媽你好, 我天天都看煮餸, 謝謝。
9
@@pingsangip3407 ]
?
肥媽 早晨，週曰愉快！昨天和今天都看到你煮餸，炇五花腩同豉油鶏，👌幸福又學到很多🙏🙏你，💕🥰愛你！
我看肥媽的节目己十多年, 至今还是美丽,豪爽 好欣賞
Happiness in life
Thank you Maria
You are multi talented
From Singapore Cantonese family
我们沙溪人蒸箩卜、竽头糕也一样先搓粉团后慢慢的加入水，这个古法蒸出来D糕好好吃的哦😊好in 刃的👍
I like her personality. She cook for her grandchildren and family. She family women. Her cooking show is good.
真喺好鐘意肥媽！😘😘😘😘😘
如果我住在肥妈隔离就好，我一直都喜欢看肥妈所有的节日
中秋節健康快樂。天天漂亮。
雖然肥媽講野串串地但系我中意👍👍
肥媽，可以做素的糯米卷嗎，做多幾個素點嗎！
肥媽中秋節快樂💖
简单易煮鼓油鸡！😋😋
肥媽媽我愛你
肥媽、原來要616皮先爽吾爛，上次我就咁放電飯煲，吾怪得之整完甩皮甩骨😂多謝肥媽教學😘😘I 💕 U
💗可愛的Barney💗
在那时间段？
👍👍👍
Casablanca 👍👏👏👏
希望節目節奏快D ! 大家都好D, 肥媽又唔使企甘多, 我地睇的又唔使坐甘久看完整個節目, 少少意見.
Mami 😀😀👍👍👍👏👏👏
肥媽好可愛
肥媽你講嘅砵仔糕食譜呀，講得好含糊呀，可唔可以寫一次出嚟呢，謝謝你 祝uncle身體健康日日開心笑😄😄🤩
`
請肥媽寫清楚呀 謝謝你
.
Dr
Good
肥媽，請問裝油嘅噴壺在那裹買，好正呀……🤗🤗🤗
粘米粉？糯米粉？
Good Song
雞雖要放水嗎？
支持肥妈
Chou should put back the cooked meat back on the plate where raw meats been placed. It’s very unhygienic
希望可以唱萬水千山總是情
在那里买
2 types of flour....first is rice flour....what’s the second one?? 2 types sugar....dark palm sugar and “ pean tong””?
1:18:16
Hello Fat Mom , I do not see 砵仔糕 Recipes
祝福 一家和狗狗們 Moon Cake Festival 🤩🤩🤩🤩🤩
Hi fat mom
@@limnyaokhim296 j
水總共多少？(另搓粉)又幾多水是否85？
肥媽， 可以教煮多啲素
你太可爱啦，狗狗也很可爱，wish Bunny get well soon
肥妈你好
五花腩在那裏買?
肥媽中秋節快樂，影下你啲兒孫呀燒嘢食情況
對不起, 按錯制。
斿什么豆粉
👍👍👍💪💪💪⛽⛽⛽
*
一餐飯要備料 點都要1個鐘。。備好曬煮好似好快 仲要洗碗 雖然有洗碗機。。 真系一擔心機
8r
NPV有急症有掃描有X RAY
丨肥媽許寇傑住康樂園呀
👗👚肥媽你著D衫有冇贊助, 有咩好介紹時裝店呀！☺️☺️☺️☺️
肥妈！你好！好喜欢你的酱油鸡，
。
😉😉👍
support 💕💕
Hi1
肥媽 你種嘢咁叻 點解我種rosemary 會死， 全部啲葉燶曬。
H
#6 must be crying while watching this 😂
一
，
May I ask what pan that is you are using? Does it have a non-stick coating? Or is it just seasoned carbon steel?
，
肥媽中秋節快樂！
肥媽家中多人食飯，連電飯煲都可以放得落一隻雞。
搓這砵仔糕，因為搓了才起筯，起筋才有咬口，麵粉也是，麵筯也是搓完，起筋冲走多餘粉，才得到少量麵筋。
豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(TH-cam video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 - 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(TH-cam video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(TH-cam video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g - 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.
媽,Agnes 與家人中秋節大家健康快樂🥳🥳😍
肥媽，請問下次可否再show多一次個刨的樣子🙏
荃湾亨和動物医設傋齊全医生有經驗又有愛心。
Tks. Alice for posting the recipes. Appreciate your kind work.
支持肥妈👍🏻👍🏻👍🏻
請改善下收音好嗎？有時大聲有時細聲，特別是肥媽自言自語時，真的聽得很辛苦！🙏🏻🙏🏻🙏🏻
祝肥媽一家💖和大家中秋節快樂🥮團團圓圓👩❤️👨身體健康💪🏻💪🏻💪🏻💪🏻祝狗狗🐕早日康復🙏🏻
支持肥媽💪🏻💪🏻👍🏻👍🏻
在旁邊講話的女仔，是否真的是你的女兒? 好乖呀！常常幫阿媽
祝靓妈一家健康，快樂，幸福，平安。有你真好学认煮菜多谢靓妈，多谢大家。
請問腩肉在那買?
祝福肥媽一家和狗狗們中秋節快樂🥮
另外祝Burnie 快快好翻👍🏻
Thank you for sharing! Keep going. Love you forever.
請問五花腩在那裡買？
和牛凍肉資料👉bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙
肥媽 Maria Cordero ，
我今日做咗肥媽教嘅豉油雞好食，唔知係邊度交功課呢？
在美國量杯係無克。
What is the recipe for the 砵仔糕? Fei Ma said she would write it up, but I don't see if anywhere.
me too
Jenny Choi ，
Hi Maria Cordero Happy new year
煮食小貼士，好有用🙏🙏
肥妈你好：我住加拿大、所以专睇你的尾片、请问点样才能把牛肉炒嫩好食，谢谢你
Plz can I have red bean pudding recipe in English thx
什麼叫做牛肩牌肉？can you tell me in English?
肥妈讲得很对，全家人，平平安安，健健康康是最重要的👍
肥媽試下加少少魚露去醃嘢， 會好快趣入到味，幾分鐘就可以
How to get List of ingredients
肥媽你好👋 我想問你果㬵在什麼地方買到 希望你可以告訴我 多謝你
✳️蘋果膠中文購買連結✳️送hipster
www.jlc-health.com/tc-maria-story-optin
阿媽，看你做菜，好幾年了！獲益良多👍👍👍 請問豬腩，肥牛片在那買
鵝肝和牛凍肉資料👉bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送水果刮刀
$2000再送扭擰料理夾
中秋節快樂,my husand like to listen your singing
Hello Maria Ah Mun l from Spore. Can you write your recipe in English. I love your cooking so must. Because I don/t...
Unstand chinese. I from Sp'ore. Pls. From Dorothy.
鏡頭外的女士的聲音反而太細聲聽不清楚🧏♀️
肥媽，你係得嘅，👍👍煮嘢好有天份，
砵仔糕, 好方法！ 易學易做！ 謝謝分享！
肥媽对姊姊也很好
辛苦肥媽了👍👍👍❤️❤️
我想問下肥媽你個噴油壺喺邊度買
🉑️以教超爽的黑芝麻糕
感謝你的分享🙏❤️
將來蘋果賿會繼續有優惠嗎？如果今次錯過了，可有機會再買。
優惠每次都唔同，會定期有優惠的
肥媽中秋節快樂，我想知道你腳痛果D針係邊到打，幾錢1友可以比個地址嗎
肥媽你啲耐心教煮雞非常謝謝
太遅了，星期一，旺角城市動物醫院，近太平道
' 快靚正我鍾意