Tuesday, 4 August 2015

黑糯米豆沙刺猬包(Hedgehog Red Bean Paste Pau)



为了清掉黑糯米粉,做了这黑糯米豆沙包。
一时好玩兴起,就捏了这刺猬造型的包子,
第一次尝试,虽然还有进步的空间,
但是自己还是觉得满意和开心。


因为除了可爱的外貌,这包皮充满着香香的椰奶香气,
包体也属松软美味,加上香甜的豆沙内馅,
一顿下午茶,10只可爱的小刺猬,
早就不见踪迹了。




黑糯米豆沙刺猬包
(可做10粒)

皮料 :
A:(使用前混合均匀)
      即溶酵母 1茶匙
      清水35毫升
      椰奶 50毫升
B ;  面粉 110克
      黑糯米粉 45克
      糖粉 25克
      盐少许
      白油 15克

馅料:
豆沙 250克,分成10份


做法:
1。将(B)料放入搅拌盆,加入(A)料拌匀,用手搓捏成光滑的面团。用布盖着40分钟。然后将面团分成10份。
2。取一小面团搓圆压扁,边沿稍微比中间部分薄,包入一份馅料,封口向下,搓捏成刺猬的身形,排在包纸上,用剪刀剪出刺猬的刺形,重复至完,最后发酵15-20 分钟。
3。将刺猬包子放入已煮滚的蒸笼,以中火蒸8-10分钟或熟即可。



Hedgehog Red Bean Paste Pau
(yield 10 hedgehogs)

Skin :
A:(Mixed just prior to using)
      1 tsp instant yeast
      35ml water
      50 ml coconut milk
B :  110g flour
       45g black glutenous rice flour
       25g icing sugar糖粉 25克
       Some salt
       15g shortening

Filling:
250g red bean paste,divide into 10 portions


Method:dough.
1. Pour the ingredients (B) into mixing bowl.  Add in ingredients (A), mixed well. use your palms to knead the mixture into a shiny and soft dough.  Cover it with a piece of cloth. Proof for 30 minutes, then divide it into 10 equal portion. 
2. Shape one small dough into round shape and flatten it. Make sure centre part is thicker than the side. Stuff in one portion of the filling, seal the edge and place the end point downward.  Shape it into hedgehog shape, place it on a piece of paper.  Use scissors to snip out the hedgehog's spines. lastly proof for 15 - 20minutes.
3.  Place the hedgehog paus into preboiled steamer, steam with medium flame for 8 - 10 minutes or until cooked.















This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).

Monday, 3 August 2015

烧卖 (Siu Mai)


做了人生第一碟烧卖,
摆进一班“马契”共游曼谷买的叶形碟子,
带着一颗期待又兴奋的心,
“马契们”,我来赴约咯!







 烧卖 
(可做 15粒)

材料:
瘦绞肉 300克
虾仁 150克 (剁碎)
冬菇1朵(浸软,剁碎) 

圆形云吞皮  15片


调味料:酱青、胡椒粉、麻油、米酒,玉米粉(适量) 


装饰 :
适量的红萝卜碎


做法:
1)将肉和虾仁拌匀,加入剁碎冬菇

2)加入所有的调味料,搅拌均匀。 (调味料自行调理,口味个人而定)
3)将拌好地馅料放入冰箱30分钟时后才包。
4)用一片云吞皮包入wrap 一茶匙馅料,捏成烧卖形。
5)然后用大火蒸大约8-10分钟至熟变可。



Sui Mai

(yield 15 balls)

Ingredients:
Minced lean meat 300g
Raw prawn 150g (chopped)
1 mushroom(soaked and cut into small pieces)
15 sheets round wanton skins


Seasoning:
Some soya sauce, pepper, sesame oil, rice wine,  corn flour

Topping :
Some chopped carrot

Method :
1. Mix well the minced meat and chopped prawn,add in the pieces mushroom.
2. Add in the seasoning, mix well as the filling is done
3. Chill the filling in the fridge for 30 minutes.
4.  Wrap 1tsp of chilled filling with a wantan skin and mould it into Sui mai shape.
5.  Steam the sui mai with high flame about 8 10 minutes or until cooked.














This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).

Sunday, 2 August 2015

蛋挞~ 多才多艺奖 (Egg Tart ~ The Versatile Blogger Award)


 蛋挞,是娜娜的最爱之一。
每回吃点心,必下的订单。
如果偶尔安哥往怡保出差,也必定打包当地茶楼的蛋挞给她。


 为了给好姐妹May的点心月护航,
事隔多年,再度开炉烘蛋挞,
依然是用回同样的食谱,因为它获得娜娜的青睐。


我把原食谱的量缩小成2/3,以配合我家只有20个挞模。
做法请按这里



这蛋挞,皮酥馅香,说可以比美一些茶楼的蛋挞,一点也不为过之。
再度感谢黑妈妈无私的把她家真传分享与大家。





吃过了色,香,味俱全的蛋挞,今天又特备节目哦!
对了,安迪早前有幸获奖,如今也带着满满的喜悦和感恩的心态,
又把它颁给有缘的朋友。


Versatile Blogger Award


当我还沉醉在懒懒的悠闲梦时,突然获得 May的知会,盼了这多才多艺博客奖给我,身上的懒虫顿时闻奖而落荒而逃。真的谢谢她,不然我还不知要沉懒到几时,哈。。。哈。。。



对我而言,每个博客朋友都很优秀,各自都有自己的长处,是让我成长和突破的良师益友。
为了把这股正风继续发散阔大,让更多朋友感染这份喜悦与鼓励,以下10位朋友,你们也准备领奖吧!恭喜各位!


1。Sonia ~ Nasi Lemak Lover
2。婉婉 ~  婉婉下午茶
3。Su Gan  ~  As The Deer
4。Jozelyn Ng ~我的烹饪食谱
5。Angeline ~ 启动生命的旋律
6。 Irene ~  最爱的。。
7。 Linnh  ~ 咖啡与面包交响曲
8。 Jenny ~  Jenny's Delicacy
9。 鲸鱼老师  ~ 鲸鱼蓝蓝小窝居
10。Pamela Tan ~ 拉拉之家


This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).

Saturday, 1 August 2015

豆沙煎堆 (Sesame Balls with Red Bean Paste)



俗语道 :“煎堆碌碌,金银满屋”
所以这道圆碌碌的小吃,
在某些国度新春期间,会出现在迎宾的餐桌上,以图好意兆。


由于它的材料简单,做法容易;
所以同时也属很平民的街边小吃



豆沙煎堆
(共做8粒)
食谱参考 : 我的烹饪食谱

材料A
200g         红豆沙-分成8份,搓成圆球

材料B
140g        糯米粉
12g          糖
1/4茶匙   苏打粉
130g        牛奶

材料C
适量 芝麻

做法:
1. 把材料B的糯米粉,糖和苏打粉搅拌均匀,牛奶慢慢加入,搓成软硬适中的面团,分成8
    份,包入材料A的红豆沙。
   
2. 沾湿手,搓圆(1),沾上芝麻。
  
3. 油烧热后,把(2)炸至金黄,捞起,回锅再炸,取出,滴干油分。
   





Sesame Balls with Red Bean Paste
 (yield 8 balls)
Recipe adapted from : Spice up my kitchen

Ingredients A
200g red bean paste, divide 8 portion, roll into ball

Ingredients B
140g glutinous rice flour  
12g sugar 
1/4 tsp baking soda 
130g  milk 

Ingredients C 
Some sesame seed

Mehtod :
1.  Mix glutinous rice flour, sugar and baking soda of ingredients B in a bowl, slowly add in 
    milk and knead to form a dough, divide into 8 portion and wrap ingredients A.  


2.  Wet both hand, roll (1) to form ball shape and coat with sesame seed.

3. Heat oil in a pot, deep fry (2) until golden brown, remove from pot and deep fry for second
    time, remove from pot and place glutinous sesame ball at kitchen towel to remove 
    excessive oil. 



安家安哥就是其中一位很喜欢吃豆沙煎堆的平民。
每每经过炸糕档口,总是要包几粒回家,慢慢啃。
安迪看他啃得津津有味,总是夸口给他炸,
结果。。。。。一夸就数年,只闻楼梯响,今天终于姗姗下楼来,
哈。。。。。。。


这煎堆,外皮QQ香香,内馅甜滋滋,
还真的挺好吃,难怪迎来2父女的再度订单,
下回顺娜娜的意,挑战花生馅,应该也一样美味可口吧!


This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).

***** Enjoy ! ***** 

Monday, 13 July 2015

玫瑰豉油鸡 Chinese Rose Wine and Soy Poached Chicken


某天,机缘之下,我和偶像遇上了,
当时的兴奋,非笔墨所能形容。
赶紧把握良机,向她探路取经,
经过她友善无私的分享下,
大大地激发我对这道玫瑰豆豉鸡的好奇。


浏览了食谱,发现有些材料还蛮罕见,
比如主要灵魂 - 玫瑰露酒, 草果,花椒
幸好出门遇贵人,在我家附近的药材店的老员工,
一次过, 帮我凑齐所需材料,
于是,轻轻松松,包回数只大鸡腿,满怀期待的开工了。。。。。。。。

玫瑰豉油鸡
原食谱来自:Jane's Corner
做法取自:揾到食

材料:
(A)鸡 1只 (我用4副全鸡腿取代)
(B)桂皮 10g,甘草10g,八角 8g,花椒 5g,草果 1个,姜 5片
(C)甜黑酱油 200g,酱油 80g,玫瑰露酒 50g,盐 3tbsp,冰糖 100g,味精 5g (我用鸡粉)
(D)姜6片,青葱 1小把

做法:
1。将(A)鸡洗净,用一些盐抹于鸡身内外。
2。将(B)用干净纱布包扎,放入锅里,加入2公升水,用大火把卤料煮至滚。
3。转小火继续焖煮1小时(这个步骤可以提早一天准备,让药材浸在水里过夜,味道会更香浓)。
4。把(C)和(D)加入汁料(3)内煮滚,如用全鸡,则把(D)塞入鸡肚子里头。
5。转小火煮汁料15分钟,然后才把鸡放入卤锅,用一个盘子盖在鸡面上,让鸡全程浸入在卤汁里头。
6。煮14分钟(不要超过14分钟),把锅离火,放在一旁3个小时。然后将鸡捞起,抹上麻油,冷却后斩件摆盘。
7。取少许卤汁加热,加些麻油,再加些粟粉勾芡,然后淋在鸡面上,即可。

温馨提议 :
~ 不建议把玫瑰露换成绍兴酒 / 花雕酒,因为它们的味道很不同,加了玫瑰露的鸡,会散发出一股很特殊的香甜气。
~ 用不完的玫瑰露酒,还可以用来做叉烧,或加入蒸鸡蛋糕里头,会散发出很香的味道,可以把蒸鸡蛋糕的蛋腥味盖掉。
~ 这卤汁的八角味会比较重,不喜欢八角味道的朋友,分量可以减少。
~ 建议用熄火后泡卤汁3小时的方法,味道会比较能渗入鸡肉里头,鸡肉还很嫩滑。
~ 还可以用它来卤豆腐,把豆腐放入,卤汁一滚,马上熄火,浸泡1个半小时,就行了。(卤豆腐时,把卤汁另外取出一点来卤,不要把豆腐放入原锅里,不然卤汁会变味)





1。 桂皮 cinnamon sticks
2。  八角 star anise
3。 甘草  Licorice root
4。 姜片  slices of ginger
5。 花椒  Sichuan peppercorn
6。 草果  black cardamom(Cao Guo)



 从左到右: 玫瑰露酒,甜黑酱油,酱油。
From left to right  :  Rose wine, Sweet dark soya sauce, soya sauce


Chinese Rose Wine and Soy Poached Chicken
Recipe origin from Jane's Corner
Method refer from揾到食

Ingredients :
(A) 

1 chicken ( Isubsitube with 4 Marylands )

(B)   
10 g cinnamon sticks
10 g Licorice root
8 g star anise
5 g Sichuan peppercorn
1
black cardamom(Cao Guo) 
5 slices of ginger

(C)
200 g sweet dark soy sauce
80 g soy sauce
50g rose wine
3 tbsp salt
100g rock sugar

5g chicken stalk powder


(D)
6 slices of ginger
4 stalks of spring onions


Methods:

1. Clean the (A) chicken, rub the surface with some salt.
2. Place all the spices ingredients(B) in a disposable soup stock pouch. Fill the pot with 2 litre water, add the soup stock pouch, bring to a boil
3. Turn to low flame, then simmer for another an hour.( this step can be done one day earlier so that the spices immersed in to the soup for over night to obtain more fragrant result). 
4. Add in (C) and (D) into the soup(3), bring to boil.  Stuff in the (D) into the stomach if whole chicken is using .
5. Turn to low flame to cook the soup for 15minutes, then put in the chicken, make sure the whole chicken is covered by the soup.
6.  Cook for 14 minutes( not more than 14 minutes), Remove the pot from the flame, set aside for 3 hours.  Then remove the chicken and drain, brush with sesame oil.  Chop the chicken and arrange on the serving plate once it is cooled.
7.  Heat up some gravy with some sesame oil,  thicken it with corn flour water.  Finally drizzle on the chopped chicken and serve.



这道充满古早味的极品,不会难做,只是比较耗时。
但是当你咬到第一口鸡肉时,齿颊留香!
你会觉得再多的耗时,依然是值得的。


在熬煮卤汁时,那那股浓郁又醒神的香料香气,弥漫整个厨房。
隔天加入调味料和玫瑰酒,香气更是熏天!
鸡肉经过浸泡在众多精华汇聚的香浓卤汁数时,
入味鲜美是不用置疑的,那软中带实的口感,也是俘虏人心的要点。
安家二伯还吃出个新点子,
加上姜丝,经过咬爆的姜汁和这玫瑰豉油鸡,
起着妙不可言的美味哦!


不知是这玫瑰酒瓮的外貌,
还是香醇的玫瑰露酒的关系,
我就是觉得这道料理,充满着浓郁的古早味。
让人想起一些卖粥的老店,里边的一些卤味,
比如,卤肉,卤豆腐,卤蛋,卤肠。。。。
那股儿时吃到的卤味,开心,满足。。。历历在目。


谢谢原创JaneChew的无私分享。
谢谢偶像,分享了这么珍贵的料理。
谢谢朋友,愿意和我一起互动研煮这道极品;让研煮的过程显得有趣多了。
分享的世界,因为大度的你们,叫我受惠无穷,感恩!


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


Sunday, 12 July 2015

烘烤南瓜甜甜圈(Baked Pumpkin Doughnuts)



去年10月,在Angel家看到这免炸的甜甜圈时就纳入待做名单。
配合最佳食谱今月的南瓜主题,
我把它从待做名单挖了出来,
造就了安家第一个甜甜圈。


多了南瓜泥的加持,这甜甜圈是松软的,
少了油炸,吃起来也较没有负担。



烘烤南瓜甜甜圈
食谱参考:启动生命的旋律

材料:
150g 高筋面粉
25g 细砂糖
2g 即发酵母
3g 盐
30g 奶油
40g 鸡蛋
10ml 水
75g 南瓜泥(南瓜去皮蒸熟,压成泥)

其它材料
少许融化奶油
少许蛋液
适量的糖粉和肉桂粉

做法:
1. 面粉、砂糖、酵母、盐、南瓜泥搅拌均匀。
2. 加入鸡蛋,继续搅拌。然后慢慢加水,直到成团。不要全部水一次加入,依面团状况慢慢加。最后加入奶油,将面团揉成光滑可拉成薄膜的面团。
3. 面团盖上保鲜膜或拧干湿布,放在温暖处,发酵40分钟或直到双倍大。
4. 面团排气,分成10份,揉圆,盖上布休息10分钟。
5. 面团稍微压扁排气,揉圆,用手指在中间戳洞。
6. 双手拉两边,边拉边转动面团,把洞口拉大。
7. 把整形后的面团排在烤盘上,放在温暖处进行第二次发酵,约40分钟(发酵1/2小时后查看甜甜圈发酵的速度,如果认为足够就可以进烤箱了。发酵太久中间的洞会不见哦)。
8. 涂上蛋液,送入预热烤箱180度C烤12-16分钟或至金黄色。
9. 甜甜圈出炉后,涂上奶油,待稍微冷却后(5-10分钟),交替撒上适量的糖粉和肉桂粉。


Baked Pumpkin Doughnuts
Recipe adapted from :启动生命的旋律

Ingredients:
150g bead flour
25g caster sugar
2g instant yeast
3g salt
30g butter
40g egg
10ml water
75g mashed pumpkin

Others :

Some melted butter
Some egg wash
Some icing sugar and cinnamon powder


Method:
1. Mix the flour, caster sugar, instant yeast, salt and mashed pumpkin evenly.
2. Add in the egg and continue mixing. Slowly add in the water and knead into a dough. Don't add in all the water at once; add it according to the consistency of the dough. Lastly add in butter, continue kneading it patiently until it turns into a shiny, pliable dough.
3. Cover the dough with cling wrap or a wet cloth, place it in a warm place and allow it to proof for 40 minutes or until it doubles in size.
4. Punch down the dough and divide it into 10 portions. Roll them into balls and cover them in a cloth to proof for 10 minutes.
5. Punch down the balls of dough slightly, roll them into balls again and poke a hole in the middle with a finger.
6. Using both hands, slowly widen the hole.
7. Arrange the doughnuts on a tray and proof in a warm place for about 40 minutes. (Check on the doughnuts after proofing for 30 minutes. If they look okay, then you can start baking them. Don't proof for too long or the hole might disappear.)
8. Brush a layer of egg wash on the doughnuts and bake in a preheated oven at 180°C for 12 -16 minutes or until they turn golden brown.
9. Spread a layer of butter on the doughnuts fresh out of the oven. After about 5 - 10 minutes, alternately scatter some icing sugar and cinnamon powder on the doughnuts.




撒上适量的糖粉和肉桂粉,
不仅好看,美味也提升。








I'm submitting this post to the Best Recipes for Everyone
 July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel

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