2013年4月30日星期二

红酒炖羊肉(Lamb Stew)

红酒炖羊肉 - 一道很赞的佳肴。
安迪漾煮过无数回,每回都好吃,
尤其这一次,可能是换了这(阿根廷)红酒,
汤汁是甜到,欲罢不能。


羊肉经过文火慢炖,软中带微微的嚼劲 ,
当咬在口中时,香醇的汤汁,不轻易的从牙缝中溢泄出来,
mmm。。。。。。那种满足,还真是非笔墨所能形容的。


很喜欢这样的肉质,香软中又不失应有的扎实,
也很享受这样的汤汁,混合羊肉,红酒,大葱,胡萝卜的淳甜,
不论是配白饭或面包都是叫人回味无穷。


还有平时,安迪漾不喜欢吃这种罐头(像钮扣)蘑菇,
可是浸炖在这红酒羊肉煲里的蘑菇,却是别有一番风味哦!

 

安迪漾就是这支来自阿根廷的红酒(Agentina-Merlot),
来烹调这好吃的佳肴。


红酒炖羊肉
 食谱参考:安利食谱

材料:
1 公斤羊腿肉或羊肩肉,切丁

1 杯红酒(随意)
2 只洋葱,切片    
2 瓣大蒜,捣碎
1 只胡萝卜,切片
2 汤匙番茄酱(我放4汤匙)
1 罐蘑菇
1 茶匙白糖
2 汤匙面粉
1 汤匙芫茜,剁碎
2 汤匙油,
2 公升水
适量胡椒粉和盐

做法: 

1。 在一个大煲内,把油烧热,加入葱头和蒜头,爆至金黄色。
2。 放入羊肉和胡萝卜,炒至羊肉呈褐色,这将保留肉的原汁。


3。 拌入番茄酱,蘑菇,红酒(随意)和调味料,以中火煮滚。
4。 入2公升水,以文火煨至羊肉软透。(大约1 1/2小时)
5。 用1/2 杯水搅拌面粉,拌入煲内增稠。撒谢芫茜碎后上桌。佐白饭或面包。



安迪漾在Mydin买的羊肉丁,
新鲜又方便。



Lamb Stew

Ingredients :
1 kg lamb shoulder,cuts cube
1 cup red wine (optional)
2 anions,sliced
2 cloves garlic,crushed
1 carrot,sliced
2 tbsp tomato puree( I put 4tbsp)
1 can button mushrooms
2 tbsp oil
2 liters of water
2 tbsp of flour
1 tbsp chopped parsley
1 tbsp sugar
salt and pepper to taste

Method ;
1.  In a big pot,heat up oil and brown the anions and garlic.
2.  Add in the lamb pieces and carrot slices.  Brown the meat to seal in the juices.
3.  Pour in the mushrooms,tomato puree,seasoning and red wine (optional).  Bring to boil using medium flame.
4.  Add 2 liters of water and simmer until lamb is tender.
5. mix  flour with 1/2 cup of water and stir into the pot to thicken the gravy.  Sprinkle with parsley and serve with rice or bread.


~ ~ Enjoy ~ ~


2013年4月28日星期日

辛香脆皮炸鸡(Crispy Fried Chicken)

安家Na Nak 自幼就不好辣,
每当她告诉新朋友他来自槟城,
但是一知她不好辣,朋友都会很惊讶!
有一回,放学回来,他洋洋得意地告诉我,
当天她竟然在学校享用Nasi Lemak。
我听后即喜又惊,还有点不信,正想赞她“斑赖”(了不起),
就听到;“咪,我吃了椰浆饭,青瓜片,煎蛋,炸江鱼仔,
唯独三岜(sambai)我不吃。”
晕!!!这算那门的Nasi Lemak?
 三岜才是Nasi Lemak的精华呀!
原来是一场欢喜,一场空!


可是往往世事无绝对,这两年,升上中学的 Na Nak,
在国民型校园的潜移默化之下,
渐渐地也哏起了咖哩卜,吃起马来式鸡饭,
还竖起大拇指,猛赞Mamak档的辛辣脆皮炸鸡,
甭说今天这辛辣脆皮炸鸡,就是她下的order.


为了达到均衡的营养摄取,
除了辛辣脆皮炸鸡,
安迪漾还特别配上番茄饭和拌青瓜


清清脆脆的青瓜,黄梨,大葱,
有着消油去腻的作用。
拌青瓜食谱在这里


为了增加口感,我煮了香香的番茄饭;
同时想省时,我选了这即煮番茄酱料。
只需洗米加酱料,用电饭煲煲熟后,
加入葡萄干和烤香腰豆即可。


这炸鸡,色泽金黄好看,
渗透浓郁的香料香味,肉润湿滑,可口美味,
难怪获得Na  Nak 和安哥宋的青睐,
看看以下这图片,你就知安迪漾没有夸大其词。


怎样? 不是普通的好吃吧?


食谱来吃网上
AYAM GORENG RANGUP
Bahan2
½ ekor ayam ~ potong saiz kesukaan, cuci bersih & tos
minyak masak utk goreng terendam

Bahan perap
garam secukupnya (jgn byk sgt sebab ada sos tiram)
2 s/k serbuk kunyit
2 s/k serbuk kari ayam
2 ulas bawang putih ~ ditumbuk halus
1 inci halia ~ ditumbuk halus
2 biji cili padi ~ ditumbuk halus
1 sudu besar sos tiram

Bahan Salut
Tepong jagung secukupnya

Cara Menyediakan
1. Gaulkan ayam bersama bahan2 perap sehingga rata. Perapkan anggaran 20 minit.
2. Panaskan minyak dengan api sederhana. Bila minyak cukup panas. Ambil seketul ayam lalu dibalik2kan ke dalam tepong jagung agar seluruh ayam dilitupi tepong. Terus masukkan ke dalam minyak yg panas. Ulangi proses yg sama.
3. Bila ayam garing kedua2 belah, angkat & toskan.
4. Ulangi menggoreng ayam sehingga habis.

慢煎糕(Crispy Pancake)

上个周末已想要做这慢煎糕,
可是就一时糊涂,把花生碎在煮“阿扎”时,
用完了还不知,礙于花生是主料,好作罢。



今天,总算如愿以偿,安家三口想念多时的慢煎糕,
终于热腾腾,香喷喷,
出现在美丽星期天的早上的餐桌上。




自家做的,除了工实料足,
还别有一番风味,
因为又是安家Na Nak有份参与的亲子活动。


 简单的几片小吃,却勾起欢乐往事篇篇。
当中不乏Na Nak 的童年趣事。
小小年纪的她(5岁),已懂得自己给这好吃的糕点命名,
称之BJK(Ban Jian Kuih)简称。
当时问她,为何?
他竟然说:KFC是Kentucky Fried Chicken;
BJK就是Ban Jian Kuih. 
你说她可爱吗? 




食谱参考  : 阿娴当家

【材料】:

面粉150克,蛋1/2粒,2汤匙的糖, 1/2小匙的苏打粉,水225ml `酵母1/2小匙`

配料: 牛油,糖,花生碎,玉米酱,芝士,蛋

【做法】:

⑴全部搅拌均匀筛过 发半个小时 

⑵烧热模型 模型摸过油 抹干 小火(我用non-stick pan,就没抹上油)

⑶放一点粉浆摊开 撒一小匙的糖在粉浆上面 这样能形成洞

⑷把盖盖着熟了

⑸+牛油和花生和糖。玉米酱

⑹ 即可对折,取出。


Crispy  Pancake
 Ingredients :
150g flour
1/2 egg
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp instant yeast
225ml water

topping : butter,sugar,grounded peanut ,cream corn,cheese and egg

Method :

1.  Stir all ingredients well to make pankace mixture, set aside for 1/2 hour.
2.  Heat up non-stick pan on low flame.(I used 15cm non-stick pan) 
3.  Spread some pancake mixture onto pan, sprinkle 1 tsp sugar on it to create spotty surface.
4.  Cover it till the pancake is cooked.
5.  Add in some butter,sugar and peanut. Then add in favorite topping such as cream corn,cheese or egg.
6。 Finally fold the cooked pancake in half,and remove from pan. 





安哥宋喜爱的口味,玉米慢煎糕




Na Nak喜爱的口味,芝士慢煎糕




安迪漾喜爱的口味,鸡蛋慢煎糕




慢煎糕

  
  
我用15Cm的 non-stick pan



~ ~  Enjoy ~ ~







 This post is linked to the event, Little Thumbs up organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Copycake Kitchen

2013年4月24日星期三

湿润巧克力戚风蛋糕 (Chocolate Moist Chiffon Cake)

 刚刚去了一趟Peggy家,
就与这小雨伞大力推荐的湿润巧克力戚风蛋糕见面。
于是按键一连,看到小雨伞写着 - 20cm 中空模,
乖乖,不就是安家唯一的戚风模子咯。
好,等啥?  开炉咯!!!


小雨伞说: “不试的话,你就真的rugi走宝料 ”,
安迪漾怕走宝,所以就试了。:)

口感果然没有干干的,蛋糕也很香巧克力味噢,
至于放到第二天依然保持原有的湿润度,
这要等明早,安家Na Nak 来应证咯。
第二天,果然湿润依然,安家Na Nak要求encho


谢谢Peggy和小雨伞的推荐。
安迪漾因为你们,第二次做戚风了,
而且还是超赞的湿润巧克力戚风。


食谱参考 :Peggy   , 小雨伞
材料A:
  • 温开水 50g
  • 可可粉 30g (我用Van Houten可可粉25g)
*要是不喜欢可可味太重的朋友,可以把分量减至20g~25g*

材料B:
  • 低筋面粉 100g
  • 细砂糖 30g
  • 幼盐 1/2茶匙
  • Soda Powder 1/2茶匙
  • 发粉 1/2茶匙
材料C:
  • 蛋黄 4颗
  • 植物油 50g
  • 香草精 1茶匙
  • 牛奶 50g
材料D:
  • 蛋白 4颗
  • 塔塔粉 1/4茶匙
  • 细砂糖 60g
 【做法】:


  1. 材料A调拌均匀。
  2. 材料B混合,然后过筛备用。
  3. 材料C放入大碗里,用mixer打匀后,加入(做法1)和(做法2),再用mixer搅拌至浓稠面糊。
  4. 材料D的塔塔粉和砂糖混合,将蛋白打至粗泡,分3~4次把混合了的砂糖+塔塔粉加入蛋白内,打发至干性发泡。
  5. 1/3的蛋白霜加入(做法3)的面糊内,换用刮刀轻轻拌匀后,再把面糊倒回入剩余的2/3的蛋白霜内,再用刮刀轻轻拌匀。
  6. 将面糊倒入烤模里,在桌面上轻敲烤模震出气泡。
  7. 放入预热烤箱,以下火160°C烤20分钟,再换上下150°C继续烤20~25分钟/ 至熟
  8. 蛋糕烤好后,取出马上倒扣至凉才可脱模享用。 


Chocolate Moist Chiffon cake
Ingredients A:
  • warm water 50g
  • cocoa powder 30g (我用Van Houten可可粉25g)
Ingredients B:
  • superfine flour 100g
  • castor sugar 30g
  • salt 1/2tsp
  • Soda Powder 1/2tsp
  • baking powder 1/2tsp
Ingredients C:
  • egg yolk 4
  • corn oil 50g
  • vanilla essence 1tsp
  • milk 50g
Ingredients D:
  • egg white 4
  • cream of tartar1/4tsp
  • castor sugar 60g
 【Mehtod】:


1.  Stir and combine well ingredients A .
2Mix and sift ingredients B, then set aside.
3.  In a large mixing bowl, mix well ingredients C,then add in step (1) and step (2),Mix till no lumps and well combined. The mixture will be slightly thicken but still runny. Set aside till needed.
4.  In another mixing bowl ,beat the egg whites with cream of tartar till foamy. Then beat at medium high speed and gradually add in the caster sugar while beating the egg whites. Beat till the whites are stiff peaks. To check for "doneness", just make sure when you turn the whole bowl upside down, the whites stay put.
5.  Gently fold in the whites in to the chocolate batter in 3 or 4 separate portions till all in folded in and no visible whites.
6.  Pour the mixture into a 20 cm chiffon cake tin, try to get rid of the air by lightly tapping the tin .
7.  Bake the cake in the preheated oven of 160'C for 40 - 45 minutes till the tester comes out clean.
8.  Remove from oven and immediately cool the tin  upside down with the correct support. Cool completely before removing from tin and slicing.





    后记: 不知道是食谱编的好,还是安迪做戚风进步了,
    感觉上,还蛮像样的,
    嘻嘻。。。安迪卖瓜,自赞自夸。^^"


     ~ ~ Enjoy ~ ~

    2013年4月22日星期一

    芒果相思蛋糕(Mango Ogura Cake)

    近来又闻芒果飘香。
    安家水果篮,更是芒果一粒粒,
    黄澄澄的,叫人看了垂涎三尺。



    接二连三天的生吃芒果,开始少少麻木了,
    脑筋动一动,来片芒果相思蛋糕,
    醒一醒味蕾吧!


    还是保有相思蛋糕一贯的软绵,
    换上甜蜜的蜜糖芒果,
    比起鲜橙,一点也不逊。



    芒果相思蛋糕


    食谱(稍作修改)取自:Joceline
    材料:7寸方模

    A
    蛋黄 100克
    全蛋 1 个
    盐 1/4 茶匙
    粟米油 60克
    芒果汁(芒果汁60克 +芒果丁 60克,搅拌均匀)
    低筋面粉 75克

    B
    蛋白 200克
    细砂糖 80克
    柠檬汁 1茶匙

    做法 (A)
    1。蛋黄、全蛋、盐、粟米油、芒果汁用打蛋器打至起小泡。
    2。筛入低筋面粉再打滑,放一边备用。

    做法 (B)
    1。蛋白加+柠檬汁+细砂糖打至起泡不跌
    2。最后把A和蛋白霜混合至均匀。(像戚风蛋糕的混合法)
    3。将面糊倒入7寸的方模里,把空气敲出。 
            放入预热后的烤箱里,于蒸烤法160'C
            烘烤60分钟或至熟便可。
    4。蛋糕烘好后,立刻取出,倒扣待凉后才切开享用。


    小贴士:
    如果买得到浓稠的芒果汁,可以直接用90克浓稠芒果汁好了。(芒果丁可免)



    Mango Ogura Cake

    Ingredients:

    A
    egg york         100g
    whole egg       1
    salt                 1/4 tsp
    corn oil           60g 
    mango juice (Mango juice 60g + mango flesh 60g, blended evenly)
    superfine flour 75g 

    B
    egg white      200g
    castor sugar  80g
    lemon juice   1 tsp

    utensil :
    7"square spring-form pan


    Method :

    A
    1.  Beat the  egg york,whole egg,salt,corn oil,mango juice until fluffy.
    2.  Shift in superfine flour, then mix it until smooth and well combined, put aside.

    B
    1.  Beat egg white + lemon juice + castor sugar until stiff.
    2.  Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
    3.  Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
    4.  Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.    
    5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.  

    Tips :
     If you can get high concentrated mango juice,then omit the mango flesh,just used 90g high concentrated mango juice.

     
      
    ************************* 

    2013年4月21日星期日

    阿杂(Nyonya Acar)

     Nyonya Acar is a type of vegetable pickle or salad popular in Malaysia. Made from different vegetables like cucumbers, long beans, carrots, cabbage ,pineapple and is cooked with spicy paste and tamarind juice or vinegar. Ground peanuts and sesame seeds are also added to this salad.



    My family used to eat this delicious Nyonya Acar (Nyonya Pickles) once a year,during Chinese New Year reunion dinner.  Here comes the question ,why only  once in a year ? Its  because preparing acar is time consuming and a tedious job. However, today I cook again because I demonstrated to a friend how to cook this Nyonya  Acar.


    you need to cut a lot of veggie ,peel a lot of shallots that bring tears to your eye. The worst part is the need to separate the seed in the dry chili which always makes your hand feel  like burning.


    Prepare the acar one day ahead of serving  so that the spice paste have enough time to develop its flavor and the vegetables  properly pickled as well. Don't ever serve this on the day it is made or you will be disappointed.


    This dish is usually eaten as an accompaniment to a main meal or can be eaten as an appetizer or a snack.


    Although the preparing process is tough, but when I see my family members enjoy and appreciate it, I feel is worth to do it.


     Look, how crunchy and yummy it is! Once you've started,it's difficult to stop.

    华语版这里
    Nyonya Acar
    Ingredients :
    300g Roasted peanuts (coarsely pounded)
    5 tbsp Sesame seeds (toasted)
    1tsp turmeric powder
    60g  dry chili, seedless and blended into paste
    300g shallot,
    blended into paste
    200g tamarind paste + 500ml water,(make tamarind juice)  


    cut into 4cm length:
    4 cucumber, remove pith
    2 carrot
    250g long bean
    300g cabbage,cut small pieces
    300g pineapple,
    cut small pieces
      
    150g sugar
    6tbsp oil
    some salt


    Method :


    1.  Rub the cucumber with salt. Drain in colander for about 10 to 15 minutes.  Squeeze excess water from cucumbers and set aside.



    2.   Heat up oil, saute shallot and dry chili paste till fragrant. Add in turmeric powder continues saute until oil and paste is separated.  Then add in tamarind juice ,sugar and stir well, follow by 1/3 of the peanuts,stir evenly.

    3.    Now, add in carrot ,long bean,cucumber,cabbage and pineapple(according to this sequence). Stir after each addition.  Maintain the medium flame until boiling.



    4.    Sprinkle  peanut and sesame on top before serve.


    Tips:
    1.  Before you add in any ingredients, make sure it is dry, to ensure the concentration of the paste. By this way only  you can get the ideal  Nyonya Acar.
     2.  It is important that your vegetables are fresh to ensure crunchiness and be sure to remove the pith of the cucumbers and salt them to remove excess water.





    2013年4月20日星期六

    薄煎饼(Pancake)

    今天早上原本答应家人给他们做Home make 慢煎糕,
    可是安迪漾竟然在昨天帮Ah Lai煮Acar时,
    用掉所有的花生碎,
    Omg! :(   花生是主要配料呢!
    算了,改变计划。


    结果,乖巧的Na Nak 毛遂自荐,
    给咱们夫妻俩弄了这好吃的薄煎饼。

      
    薄煎饼既是pancake。
    一般吃薄煎饼都涂上普通糖浆或蜂蜜,
    比较讲究的也有涂上枫树糖浆的。


    不过,也有人喜欢洒柠檬汁和幼糖的。
    更为奢侈的,有先把薄煎饼放到热橙汁和白兰地酒中一会儿,
    然后才品尝的。



    为了可以吃到不同口味的配酱,
    安迪漾把它一切四,
    分别沾上咖椰,肉松,草莓酱,奶油。
    加上一杯鲜奶,超棒的!





    Pancake
    Ingredients:
    2 tbsp corn oil
    2 cup flour
    2 tsp baking powder
    2 pinch salt 
    2 tsp sugar
    2 cups milk
    4 eggs

    method : 
    1.  Sift flour & baking powder.
    2.  Add eggs, corn oil,sugar,salt & half of the milk.  Blend till smooth .
    3.  Add balance milk.
    4.  Fry with butter in non-stick pan.

    ~ ~ enjoy! ~ ~ 


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