Friday, 27 March 2015

布都马炎 (Putu Mayam)



 布都马炎,一款印度同胞的传统糕。
曾经友人问过安迪分享这个糕点,
当时家里没有布都马炎专用模子,就不成事。
当看到 Su Gan 分享这糕时,终于还是被诱惑了,哈。。哈。。。
Putu Mayam is an Indian traditional delicacy that a friend of mine once asked me to make. Back then I didn't have a Putu Mayam mould, so I didn't manage to fulfill that request. However, having seen Su Gan's sharing, I just couldn't resist the temptation.





那天终于把心一狠,买下此模,
安慰自己,既可以做布都马炎,
又可做摩鲁古,晶露,黄梨卷。。。。。。。
多用途,所以不浪费。
Finally, I made up my mind and bought a multi-purpose mould. After all, it can make be used to make muruku, cendol and nastar rolls too, so it's worth it, right? 


布都马炎
(2 人份)
食谱参考  : AS The Deer

材料:
250克 粘米粉
1  汤匙 薯粉
260克 滚水
¼ 茶匙 盐
½ 汤匙食油

配料:

80克白椰丝加少许盐蒸5分钟
刨碎椰糖 (我有加一些黑糖)

香蕉叶,刷上一层油,备用

做法:

将粘米粉和薯粉,混合。
水煮滚后,加入盐和油,倒入粉里,木匙搅拌成软团。
待手可触摸时,放适量软面团到putu mayam特制模具里,在香蕉叶上压出圆捆细线条,大火蒸5分钟至熟。





Putu Mayam
(2 servings)
Recipe referenced from AS The Deer

Ingredients:
250g rice flour
1 tbsp tapioca flour
260g boiling water
¼ tsp salt
½ 汤匙食油

Toppings:
80g shredded coconut, steamed with some salt for 5 minutes
Some crushed palm sugar (I added a little brown sugar)

Banana leaves, lightly greased

Method:
1. Combine the rice flour and tapioca flour.
2. Once the water is boiling, add in the salt and oil, then pour the mixture into the bowl containing the flours. Use a spoon to mix it into a batter.
3. When the batter has cooled enough to not scald, pour some into the putu mayam mould and squeeze it out onto the greased banana leaves. Steam for 5 minutes until cooked.


这布都马炎除了有着动人的童年情意结,
也是娜娜喜爱的糕点之一,
或许将来也是她的美好回忆。
Besides being a wonderful part of my childhood, the Putu Mayam is also one of NaNak's favourite. Perhaps one day it will be a good memory for her too.


 只做了少少的2人分量,
娜娜放学回来和安哥一人一分,一会儿就清盘了。
他们的评语,和外面印度老兄卖的不差,好吃!
I only made 2 servings, which was instantly gone the moment NaNak returned from school and joined her father for lunch. According to them, it's as good that sold at the Indian stall!







I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


@@@@@ Enjoy ! @@@@@

Tuesday, 24 March 2015

香蕉达兰糕(Kuih Talam Pisang)



把最后的一批香蕉再次捣成泥,倒完剩余的椰奶,
把它们变成家人喜欢的达兰糕。
继续支持花主席的传统糕之余;同时也再次坐上小拇指的列车。
Finally, I've used up the last batch of bananas! I mashed it up, mixed it with coconut milk, and voila! It's the Kuih Talam that everyone loves! I can even support two events with this post, so what's not to like?


上层充满扑鼻的班兰椰奶香气;下层原汁原味的香蕉口味。
软度适中的糕体,这香蕉达兰糕,
既特别又好吃。
The fragrant top layer of pandan and coconut milk, the original taste of bananas in the bottom layer, and the soft yet firm texture of the cake all serve to make this cake exceptionally delicious.



香蕉达兰糕

底层/香蕉层材料:
椰奶               250毫
粘米粉           60克
面粉               30克
细砂糖           40克
香蕉泥           70克
盐                  适量
食用黄色素  适量


做法:
1。 将所有材料放入一个大碗,搅拌均匀。 将面糊过滤入一个小煲,小火煮至浓稠。
2。 轻轻拌入香蕉泥,然后将面糊倒入一个已涂油的(6 x 6寸)的蒸盘,大火蒸20分钟

上层/班兰曾层材料:
浓缩椰奶      200毫升
班兰汁           60毫升
清水               40毫升(随喜加一滴班兰精华液)
面粉                35克
粟米粉            20克
细砂糖            30克

做法:
1。在一个大碗,但如所有材料,搅拌均匀。 过滤进一个小煲,小火煮至浓稠。
2。 将煮稠的面糊倒在底层的上面,大火蒸30分钟


KuihTalam Pisang/Banana Kueh Talam

Bottom/banana layer ingredients :
Coconut milk      250ml
Rice flour             60g
Flour                    30g
Caster sugar         40g
Mashed banana    70g
Salt                     some
Yellow coloring    some

Method:
1. Mix all ingredients in a bowl and stir till well blended. Sieve batter into a pot and cook it over low fire till it has thickened.
2. Gently stir in mashed banana and pour mixture into a greased 6x6 square pan. Steam for 20 mins. 


Top/pandan layer ingredients :
200ml     Concentrate coconut milk   
60ml       Pandan juice       
40ml       Water (with drop of pandan concentrate, optional)            
35g         Flour
20g         Corn flour
30g         Caster sugar

 Method:
1.  Mix all ingredients together in a bowl. Sieve it into a pot and cook it over low fire till it has thickened.
2.  Pour (1) onto bottom layer and steam it for 30mins. 













This post is linked to the event: Little Thumbs Up organised by Zoe from Bake for Happy Kids
and Doreen from My Little Favourite DIY, hosted by Faeez from BitterSweetSpicy for March 2015 theme - BANANA






I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


@@@@@ Enjoy ! @@@@@

Monday, 23 March 2015

海南鸡饭 (Hainanese Chicken Rice)

Ingredients: 2 chicken Maryland 5 slices ginger 2 tufts of spring onions 2 star anis Some oil 1500ml water 1 big bowl of ice water Seasonings: 100ml rice wine 50ml fish sauce

Copy and WIN : http://ow.ly/KfYkt
Ingredients: 2 chicken Maryland 5 slices ginger 2 tufts of spring onions 2 star anis Some oil 1500ml water 1 big bowl of ice water Seasonings: 100ml rice wine 50ml fish sauce

Copy and WIN : http://ow.ly/KfYkt


想念海南鸡饭了。。。。。
由于家里向来只有糙米,又想吃到原味的鸡饭,
于是从超市扛回一公斤装的白米。
Missing Hainanese Chicken Rice again. Since there is only brown rice at home, I went to the supermarket to haul a kilo of white rice home. 

窝在厨房1,2小时,
终于香喷喷的鸡饭出锅咯。。。。。。
After bustling around in the kitchen for a couple of hours......ta-da! Finally, an aromatic Hainanese Chicken Rice is served!


搭上幼滑的白斩鸡和开胃的辣椒酱,
对于之前繁杂琐碎的准备功夫,总算值得。
这海南鸡饭,好吃!
Served with the smooth Hainan Chicken and the appetizing chilli sauce, the results would make the tedious job worth it. It's that delicious!


做法看这里
For the method, please refer here.



 做法:
1。 锅里烧热油,爆香姜茸,蒜茸,红葱茸。
2。 加入白米,鸡精粉和盐,翻炒至均匀。
3。 将做法(2)倒入电饭锅, 加入700毫升鸡汤和几片香兰叶,煮至饭熟即可。


 Method:
1. Heat up oil in a wok and saute the ginger, garlic and shallot.
2. Add in the white rice, chicken stock and salt. Stir fry until even.
3. Transfer step 2 into an electric rice cooker, add in 700ml chicken soup and a few pandan leaves and cook.


以上材料一起撹拌机捣烂和调味料一起调拌均匀即可。
Blend all the chilli sauce ingredients in a blender, then mix evenly with the seasoning before serving.


 一起混合搅拌均匀。
Mix evenly and serve.

配料:
适量芫茜,青葱,青瓜片

Served with:
Some coriander and spring onion, and some cucumber slices.




@@@@@@ Enjoy ! @@@@@@

Saturday, 21 March 2015

香蕉松子牛油蛋糕 (Banana and Pine Nuts Butter Cake)


 湿润带松软的蛋糕体,甜而不腻的香蕉口味,
浓郁的奶油香,醒胃的松子香气和爽口的口感,
这蛋糕,没两下子,就宣告“清盘”。
Boasting a moist and soft texture, sweet banana flavor, buttery fragrance and the aroma of pine nuts, this cake was gone the instant it was served!



香蕉松子牛油蛋糕
食谱参考 : Some flour, sugar n butter               
原食谱     :  Sonia of Nasi Lemak Lover

材料 :
112克 无盐奶油(室温)
70克 细砂糖
2个 大蛋 (室温)
1/2 茶匙 香草精
100克  自发粉
80克  香蕉泥
30克  松子

做法 :
1。 预热烤箱170°C。  放入松子烤3分钟,置旁待用。
2。 将奶油和细砂糖,搅打至松发。
3。 逐粒加入蛋,拌匀。
4。 加入香蕉泥和香草精,拌匀。最后加入自发粉和松子,搅拌均匀成面糊。
5。 将面糊倒入一个已铺上油纸的6“方形烤模,用刮刀刮平表面,并轻轻把空气敲出。
6。 送进已预热的烤箱,烤约40分钟或蛋糕熟。
7。 取出蛋糕,置放在铁架上待冷才切块享用。


Banana and Pine Nuts Butter Cake 香蕉松子牛油蛋糕
Recipe adapted from : some flour, sugar n butter
Origin                        : Sonia of Nasi Lemak Lover

Ingredients:
112g unsalted butter (warmed at room temperature)
70g caster sugar
2 large eggs (room temperature)
½ tsp vanilla extract
100g self-raising flour
80g mashed bananas
30g pine nuts

Method:
1. Preheat the oven to 170°C. Roast pine nuts for 3 mins, set aside.
2. Cream butter and sugar in a mixing bowl, and beat together until light and fluffy.
3. Add egg one at a time, combine well.
4. Add in mashed banana, vanilla extract and mix well. Then add in flour and roasted pine nuts, combine well.
5. Pour cake batter into a lined (bottom) 6" square cake pan, smooth the top and tap tin on countertop to remove air bubbles.
6. Bake the cake for 40 mins or until an inserted skewer comes out clean.
7. Transfer to a wire rack to cool.


 很喜欢这蛋糕,吃在口里,顿觉满口松子香气,
湿润松软的口感,叫人总是情不自禁,一块接一块。
如果你向来也喜欢牛油蛋糕的口感,
我想这充满松子香气的牛油蛋糕,一定不会令你失望的。
A delicious cake that fills your mouth with the aroma of pine nuts, it'll have you asking for more with just one bite. If you've always liked the moist and soft texture of butter cakes, then I'm sure you'll love this nutty butter cake too.





 谢谢Karen 和Sonia的美好分享,
让我再一次,对牛油蛋糕,倾心着迷。
尤其这款参杂坚果的牛油蛋糕,我尤为喜爱。
My thanks go out to Karen and Sonia, who made me fall in love with butter cakes all over again. The pine nuts are definitely an added bonus to this delicious butter cake!






This post is linked to the event: Little Thumbs Up organised by Zoe from Bake for Happy Kids
and Doreen from My Little Favourite DIY, hosted by Faeez from BitterSweetSpicy for March 2015 theme - BANANA

Friday, 20 March 2015

咖啡可可砂劳越千层蛋糕 (Coffee & Chocolate Lapis Bumi Cake)




看到MuiMui 家的咖啡可可砂劳越千层蛋糕,好喜欢。
也依样画葫芦,蒸一个,结果,获得家人的大爱 。
这蛋糕,里边有这鸡蛋,奶油,好力克,咖耶。。。。。
你说能不好吃吗?
I really liked the Coffee & Chocolate Lapis Bumi Cake I saw at MuiMui's, so I decided to make one too. After just one bite, my family approved of it too! After all, it contains egg, butter, Horlicks, kaya and so many other delicious ingredients.





咖啡可可砂劳越千层蛋糕
食谱参考 : my little favourite DIY

材料:
135克 面粉,筛过
1/4 杯 好力克
5个 蛋(grade A - 无壳重约55克)
225克 奶油
4 汤匙 加耶(kaya)
1/2 杯 细砂糖
1/4 杯 炼乳
1/2茶匙 可可粉
1 茶匙香草精( vanilla paste)
1 1/2汤匙即溶咖啡粉 (nescafe) + 1茶匙可可粉,和一汤匙的热水搅拌均匀。
数滴食用黄色素和绿色素

做法 :
1。准备蒸锅,倒入足够的水,热锅。在一个7“ x 7" 的方形蒸盘铺上油纸。

2。 将面粉和好力克筛过,只旁待用。

3。用蛋糕搅拌器,将奶油和细砂糖搅打呈乳白状。

4。 转低速,逐粒加入蛋,加入香草精。

5。 加入炼乳和咖耶,搅拌均匀。

6。 加入粉类,拌匀成面糊。

7。将面糊分成3份(每份约300克)。 1份加入Nescafe混合物; 1份加入黄色素;1份加入绿色素。最后每份再分为二(150克一份)。 总共2份Nescafe,2份黄色和2份绿色)。

8。 将1的份绿色面糊倒入蒸盘,盖上一片铝纸,再盖上锅盖,蒸5- 8 分钟或表面不再粘稠。

9。 倒入黄色面糊,重复蒸煮的步骤;接下来Necafe面糊。 重复黄,绿和Nescafe面糊直到用完所有的面糊为止。

10。 最后一层面糊倒入时,继续蒸30分钟,以便完全蒸熟蛋糕。让蛋糕在架子上冷却15分钟才脱模。

11。 蛋糕完全冷却后才切片







将面糊分成3份(每份约300克)。
1份加入Nescafe混合物; 1份加入黄色素;1份加入绿色素。
最后每份再分为二(150克一份)。 总共2份Nescafe,2份黄色和2份绿色)。

Divide batter into 3 portions(300g/portion).
Mix 1 portion with Nescafe mixture, 1 portion with yellow food coloring and 1 portion with green food coloring.
Then divide each portion into 2 parts each. (total of 6 parts; 2 Nescafe, 2 yellow and 2 green parts)




Coffee & Chocolate Lapis Bumi Cake)
Recipe adapted from : my little favourite DIY
Makes a 7x7x1 square cake

Ingredients:
1 cup (135g) all purpose flour, sifted
1/4 cup Horlick
5 eggs (grade A - without shell weight about 55g)
225g butter (i used golden churn)
4 tbsp kaya
1/2 cup sugar
1/4 cup condensed milk
1/2 tsp cocoa powder
1 tsp vanilla paste
1 1/2 tbsp instant coffee powder (nescafe) mix with 1 tsp cocoa powder, diluted with 1 tbsp of hot water.
Some green and yellow food colouring


Method :
1. Prepare a wok or a steamer, add enough water and heat it up. Line the bottom of a 7x7 inches square cake tin.

2. Sift all purpose flour and Horlicks together, set aside.

3. In a mixing bowl, beat butter and sugar till light and pale.

4. Add in eggs one at a time, beating with low speed. Add in vanilla paste.

5. Beat in kaya, then condensed milk. Mix well.

6. Add in flour and mix to combine.

7. Divide batter into 3 portions; mix 1 portion with Nescafe mixture, 1 portion with yellow food coloring and 1 portion with green food coloring. Then divide each portion into 2 parts each. (total of 6 parts; 2 Nescafe, 2 yellow and 2 green parts)

8. Pour 1 part of green color batter into cake tin, loosely cover with a piece of aluminium foil(this is to prevent water condensation from the lid of the steamer from dropping onto the batter) and steam for 5 to 8 minutes or until the surface is not sticky when touched.

9. Next pour in the yellow color batter and repeat the process of steaming. Then follow with the Nescafe batter. Repeat the same green, yellow and Nescafe batter sequence again.

10. Complete with another 30 minutes of steaming to further cook the cake. Remove the cake from the steamer to cool for 15 minutes before removing from the cake tin.

11. Cool the cake before slicing.




或许是蒸的关系,蛋糕体相比烘的较为湿润。
三十巴仙的咖啡可可搭上七十巴仙的斑兰原味,
还真的完美配搭,好看也好吃!


Due to being steamed, this cake would definitely be more moist than cakes that are baked. It's 30% cocoa content and 70% pandan content makes it both delicious and beautiful!




衷心向Mui Mui说声谢谢。
安迪的家人好喜欢这蛋糕。
My thanks goes out to Mui Mui. Thanks for this wonderful recipe which my family can't get enough of!




I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


Thursday, 19 March 2015

椰香全麦微波面包(Wholemeal Coconut Micro-wavy Bun)



想着给家人做些高纤面包。
找来之前做过的微波面包,大大的提高全麦的成份(82%),
同时,也把细砂糖以黄糖取代。
I wanted to bake some high-fibre bread for my family, so I thought about modifying the micro-wavy bun everyone loves so much. I increased the wholemeal content to about 82% and changed the castor sugar to brown sugar.


或许是中种的关系,
结果面包虽然吃起来是满满的麦粒嚼劲,同时面包体却松软的。
加上有椰丝的加持,烘焙时,已经阵阵椰气飘香!
所以,这面包还是很"laku"哦!
Maybe due to the sponge dough method used, the high fibre bread still manages to be soft and delicious. The shredded coconut, on the other hand, gives the bread its wonderful aroma. It's no wonder this bread is so loved by my family!


就算第二天,面包体依然松软,还是一样好吃。

椰香全麦微波面包

中种面团材料:
全麦面粉 200g,
快速酵母 5g,
奶粉 15g,
全蛋 50g,
牛奶 70g



主面团材料:
高筋面粉 50g,
全麦面粉 30g
黄糖 60g
盐4g
牛奶 40g,
椰粉2 tbsp
牛油 30g

做法:
1. 中种面团所有材料一起搅拌,至所有材料混合均匀即可,盖上保鲜膜发酵1小时。
2. 将发好的中种面团撕成小块,和主面团除牛油以外的所有材料放在一起揉至面筋扩展,表面光滑。
3. 加入牛油揉至扩展阶段,取出面团,滚圆,休面15分钟。 .
4. 将面团分成每份40g,搓圆,休面10分钟。
5. 擀成长条形卷起,室温休面10分钟后,再擀卷第二次后,排入烤盘。
6. 最后发酵50分钟,刷上奶水,放进预热170度烤箱,烤18分钟。




Wholemeal Coconut Micro-wavy Bun

Sponge Dough :
200g wholemeal flour
50 g egg
5g instant yeast
15 g milk powder
70g fresh milk

Method:
Roughly mix all of the above, then set aside to rest and proof for an hour, covered.

Main dough :
50g bread flour
30g wholemeal flour
60g brown sugar
4g salt
40g fresh milk
30g butter
2tbsp dry shredded coconut

Method:
1. After an hour, tear the prefermented dough into small pieces. Mix in with all the main dough ingredients except butter. Knead well into a shiny dough.
2. Add in the butter and knead into a pliable dough. Rest for 15 minutes.
3. Divide the dough into 40 g each. Roll into a ball and rest for 10 minutes at room temperature.
4. Flatten into a rectangle shape and roll it up like a swiss roll. Rest for 10 minutes.
5. Repeat step 4, then arrange the buns on a baking pan. Proof for 50 minutes.
6. Brush with milk & bake at 170°C for 18 mins.





安哥将面包中间割一刀,塞入一片冰冻奶油,
然后就一粒接一粒,吃个不停,
想必,这面包让他给爱上了!
My hubby cut the bread longitudinally and put in a thick slice of butter, then proceeded to eat the Micro-wavies bun after bun. You can tell just how much he love it!




@@@@@Enjoy !@@@@@

Wednesday, 18 March 2015

炸番薯圈 - Kueh Keria Ubi


这款炸番薯圈,和之前的炸香蕉丸一样。
是马来西亚很亲民的街边小吃。
Just like the Kuih Kodok, this Kueh Keria Ubi is a common Malaysian Street snack.



炸番薯圈
食谱参考  : Joceline lyn
 可做15圈

材料:
橙色番薯泥 - 250克
低筋面粉 - 50克
盐 1/4 茶匙
清水 - 1/2茶匙 至 1汤匙 (如果需要才多加)

表层 :细砂糖 - 大约 50克


[做法]

1)把番薯蒸熟,搓成番薯泥。
2)筛入低筋面粉,加入盐和清水,搓成面团。
3)把面团分割,每份大约20克。搓成长型,然后头尾连起来。中间有个洞的圆圈个型。
4)把锅开热,加了油,把番薯圈炸成金黄色捞起。趁热洒上细砂糖便可。




Kueh Keria Ubi
Recipe adapted from : Joceline lyn 
yield 15 pcs

Ingredients: 
250g orange sweet potatoes, steamed and mashed 
50g cakeflour
1/4 tsp salt
1/2 tsp - 1 tbsp water (add as required)
50g caster sugar (for topping)
 

Method:
1) Steam the orange sweet potatoes until cooked, then mash them.

2) Sift in cake flour, add in salt and water, then knead it to become a smooth dough.

3) Divide the dough into 20g portions, then roll it into long rolls and connect the ends to form a ring.

4) Heat oil in a pan or wok over medium heat and fry the donuts until golden brown. Sprinkle some caster sugar on them before they cool down.

材料简单,做法容易,
不需发酵,直接油炸,就成可爱又好吃的甜甜圈了。
所以也被称为 “kampung"乡村甜甜圈。
Simple ingredients and easy steps, this recipe produces a batch of adorable and delicious "mini donuts". These Kueh Keria Ubi are also known as "kampung donuts".





I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


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