Thursday, 28 February 2013

班兰红龟糕(Pandan Ang Ku Kuih)


 
 
前几天,看到Joceline的班兰红龟糕,好漂亮!
心动了,终于第一次做红龟糕。
可能卖相没那么好看,但是却好好吃哦!
谢谢Joceline !


家里没有做红龟糕的模,
可是心血来潮,只好先借用燕菜模,
所以就变成另类的红龟糕了,
嘻。。。。。。
 



 班兰红龟糕




班兰红龟糕 (Pandan Ang Ku Kuih)

食谱来自Joceline

材料:(糕皮)
可以做42克的25个

橙色番薯泥 - 200克
细砂糖 - 80克
浓缩pandan汁 - 250克 至 300克
糯米粉 - 400克
食油 -  50克

内馅:
嫩白椰丝 - 250克
马六甲椰糖 - 120克(大约一块)
Pandan 叶

内馅炒法:
1)把马六甲椰糖搅碎。放入锅里,加入椰丝和pandan椰于慢火炒至椰糖完溶解为止。

小小分享:
无须加水,椰糖会出点油的。
无须锅炒或炒得太焦。那样会影响椰丝的口感。


做法:
1)把所有的糕皮的材料(除了pandan汁)放入容器里。便加入pandan汁,边搅拌。剩下的50克pandan汁不要倒入。如果面团不够软,才慢慢加入。
2)将材料搓成面团。大约搓5分钟至面团有点弹性便可。
3)把面团平均分割。搓成圆形,压扁后包入椰菜馅后再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。
4)蒸锅水滚后,把糕放入蒸5分钟。然后开盖把锅盖的水倒掉。再把盖关上,再继续蒸1-2分钟便可。


小小分享:
如果蒸太久,糕的花纹就会变得不明显了。

Sunday, 24 February 2013

美丽公主(Puteri Ayu)(steamed mini pandan sponge cake)

元宵节快乐!

除夕夜仿佛昨天的事,怎么已是元宵呢?
好快啊!
真是快乐不知时间过,一眨眼就说新年即将毕。
再不,也得,不然又怎么呢?



安迪漾向来喜欢随缘
就说这“美丽公主”(Puteri Ayu),很早之前已经于她相遇,更对她一见钟情,
可惜就无缘买到他的模,加上忙年菜,年饼。。。。咳嗖。。。。。
就这样,不了了之,。。。。
前两天,得到Sonia 的割爱,
这“美丽公主”模,竟然随缘来到安家,
又一次,“缘到事成”,美丽公主,就这样大驾光临,
再一次,谢谢Sonia.




Puteri Ayu 是马来西亚语,
Puteri 的意思是“公主”;Ayu 的意思是“美丽”
因此,安迪漾把她称为 - 美丽公主



 浓甜的椰奶味夹着淡淡的班兰香,
松软的蛋糕体,配上略带嚼劲的椰丝,
再来一杯,清香的班兰茶,
妙!妙不可言!



 最后,愿有缘的咱们,
心想事成,阖家安康,

元宵节快乐!  


       美丽公主Puteri Ayu (steamed mini pandan sponge cake)
         食谱参考:Sonia, Nasi Lemak Lover
2 eggs
100g caster sugar
150g plain flour
1/2 tsp baking powder
1 tsp ovalette / cake emulsier
120ml coconut milk (blend 4pcs pandan leaves with coconut milk)
1/2tsp salt
A drop of green food colouring, optional

Topping
60g fresh shredded coconut
1/4tsp salt
1 tsp corn flour

Method

1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil, fill bottom of the mold with shredded coconut.
3. Stack 2 mold together and press till shredded coconut is firmed.
4. Sift flour and baking powder.
5. Beat sugar, eggs and ovalette until fluffy.
6. Add coconut milk and mix well.
7. Slowly add in flour and mix till well combine, add in colouring.

8. Fill the sponge cake mold with batter till full.
9. Prepare steamer, when water boil put in the mini sponge cake, steam for 10 -15mins.
10. When cake turned slightly cool, remove the cake from the mold. Serve with coffee or tea.
 * I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Friday, 22 February 2013

登门感谢记

最近有感自己的“分享小天地”,
有缘的访客竟然大幅度的提升,
想想,可能是农历新年的关系吧?
大家都对年菜,年饼,年故事。。。。兴致勃勃,
可是话又说回来,以我博格短短数月的月龄,
又如何赢得大众的厚爱呢?
追根究底,其实是托sonia,Nasi Lemak Lover 的福。
自从参与她所主办的

Chinese New Year Delights 2013 and giveaway, 新春送礼 

我的“分享小天地”,就每天人来人往,好不热闹。
以往,总是一个人傻呼呼的写,傻乎乎的拍,也傻乎乎的登,
是好,或不足,都不知,
如今,来自不同国度的有缘人,
见好会赞;不足也提供意见。
不再孤独的感觉,真棒!
谢谢你们!

当然,不忘友爱的Sonia ,谢谢你!
今天,终于时来缘到,我和安哥宋登门造访,
第一次见面,友善的她,不止健谈,还事先给我们准备好吃的Puteri Ayu和炸水饺。
好贴心呀!(可惜我忘了带相机,不然可以拍下让大家分享)
相比,自己有欠诚意,之前口头上给她承诺的炸芽菇饼,因为市面缺货,而作罢。
惭愧啊!  pai sek leh!

相信之前向你要地址,吓坏你了吧?
当时,我真的没想那么多,
一心就觉得好感恩于你的方便,
只想要亲自上门表谢意 ,顺求教。
对不起,原谅我的鲁莽。

话又说回来,也庆幸这小小鲁莽,
不然和你的友情之花。何时开呢?
嘻。。。。。鲁莽的还可爱吧?

友爱的Sonia,你是我第一位从部落格走进生活的朋友,
感谢于你的互动,感恩于你的方便。
但愿人长久,情谊共勉之。



Tuesday, 19 February 2013

胜券在握的白斩鸡 (Hainan Chicken)

对于白斩鸡,向来只有在外头吃,
又或者吃亲友煮的, 从来没试过自家煮。
因为吃过很多外面卖好看不好吃的白斩鸡 ,
 亲友当中,好吃的也属少数,
老觉得这料理看似简单,
但是要达到肉质Q软,味鲜甜,
还真考功夫呢!
I've always only had Hainan Chicken at restaurants or friends' houses, but never cooked it at home before. But often, restaurants put more emphasis on appearance rather than taste, and there aren't many friends who could cook wonderful Hainan Chicken. After all, it's not easy to achieve good results when making this seemingly-easy dish!

昨天因缘,巧遇台湾阿基师,
从中获得指点,烹调了这道胜券在握的白斩鸡。
超好吃的!故在此与大家分享。
如果喜欢吃Q软,香滑,清甜白斩鸡的你,
那,就一定要试一试咯!
Due to a stroke of luck, I managed to get some fail-safe pointers from Taiwan's "阿基师" (Chef Cheng Yen-Chi) on cooking Hainan Chicken. The end results are definitely a must-share! If you love the chewy, aromatic, and deliciously fresh Hainan Chicken, then you really need to give this recipe a go!


皮Q肉软,肉质带甜,
原汁原味。 
赞!赞!赞!
这是安家父女给的评语。
Tender texture and sweet deliciousness, with the pure essence of the chicken enhancing the taste of the gravy. It's no wonder my family can't stop singing it's praises!
 

真是多一分,嫌过熟,少一分嫌过腥,
不多不少,刚刚好。
 好!
这好像跟做人一样,
不过于高调,也不至于不食人间烟火;
向来持中庸之道,智者也。
The flame has to be just right; too much and it's overcooked, too little and it's still raw. It's like the perfect metaphor to life, reminding us to not be too extreme in everything we do.
 

托阿基师的福,安家终于有了自家煮的白斩鸡。
而且是一级棒的白斩鸡。
谢谢阿基师。
With 基师's help, my family finally got to eat homemade Hainan Chicken. Many thanks to you, 基师!


食谱参考:台湾阿基师
材料:
2副鸡腿                                                          
5片姜
2棵青葱,切段
2粒八角
少许油
1500毫升水
1大腕冰块

调味料:
100毫升白米酒
  50毫升鱼露


配料:
适量芫茜,青葱

Recipe source: Taiwan's 阿基师 (Chef Cheng Yen-Chi)

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


Toppings:

Some coriander and spring onions

做法 Method


1。  用一个煲,将水倒入,煮滚,转小火备用。
1. Boil the water in a pot and then turn down the flame to a small flame.



2。  用小锅,爆香姜片,青葱段和八角,然后将之铲入做法(1)的煲里,大火煮滚。(爆油则免)
2. On another stove, saute the ginger, spring onions and star anis. Once fragrant, add them to the pot in step 1. Try not to pour the oil into the pot.


3。  徐徐的加入鸡腿,盖上煲盖,转小火焖煮20分钟。
3. Slowly add in the chicken Maryland and cover the pot. Cook for 20 minutes over low flame.


4。 大腕冰块内,加入所有的调味料,搅拌均匀。
4. Mix all the seasoning ingredients with the big bowl of ice.



5。  另外用一个大腕,盛入焖好的鸡腿,再将做法(4)全部倒入,让调味和冰快掩盖鸡腿约 10分钟,拿出鸡腿,斩块配上适量的芫茜葱,即可上桌享用。
5. Put the cooked chicken into another big bowl, then pour step 4 over it. Allow the ice and seasonings to cover the chicken for 10 minutes. Remove the chicken from the bowl, chop into suitably-sized pieces and serve with the toppings sprinkled on top.


鸡饭,鸡汤,白斩鸡肉,青瓜片,
完美组合。
Chicken rice, chicken soup, Hainan chicken and cucumber slices make a lovely meal.


小贴士: 
1。 焖煮白斩鸡的鸡汤,可以拿一部分来煮鸡饭,另一部分撒上芫茜葱当汤喝
Tips:
1. Half the water that was used to cook the chicken Maryland(now a soup) can be used to cook chicken rice, while the other half can be drank as soup with some coriander and spring onions sprinkled on top.


I am submitting the post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker and provide a link back to this post HERE. 

Saturday, 16 February 2013

棋盘饼。 幸运礼物 (Choc and cranberry checkerboard。 Lucky draw. )

今天是农历正月初七,俗称“人日”。
人人生日,当然包刮你,我,
为了在这特别的日子,留下一点特别的回忆,
约了Na Nak, 做点特别的料理 —— 棋盘(Choc and cranberry checkerboard).


 卖相特别又好味的棋盘饼。



棋盘饼下的贝壳木制棋盘是安哥宋N年前,
旅游越南时,带回来的纪念品。 



除了棋盘使用贝壳木制,棋子是用犀牛角制成的。
整套西洋棋是安哥宋的收藏品之一。




第一次做棋盘饼,不论时卖相或口感,
都叫人满意。


就以这特别的棋盘饼,
祝各位“人日快乐!


 没想到,当开启电脑,进入安迪漾部落格,
一眼就看到留言信箱:“恭喜安迪漾获奖!请告知地址,以便。。。。。。。。”
当时就如小孩般,向着安哥宋大叫:“宋,我获奖啦!我获奖啦!是由来自Perth 的Jane 所送出的,。。。。。。。。“
奇怪,都老大不小了,怎么获个奖,也可以开心成这样?
哈。。。。。。可能这就是安迪本色,
小小的惊喜,就可以换回大大的开心。

在这里,诚心诚意的向Jane Chew 说声谢谢!
不止是这份刚巧在人日到来的礼物,
也要谢谢她在她的部落格留下许多生活点滴,
当中有美好的食谱分享,她对生活的观点,人际关系的互动,
都让我获益不浅,感恩!


食谱参考:catherine(安迪漾的老朋友)
Choc and cranberry checkerboard
Ingredients :
200g butter,softened
3/4 cup (165g) caster sugar
1/2 tsp vanilla extract
1 egg
2 cups (300g)plain flour
1 tbsp cocoa powder
1 tsp fineli grated orange rind
1/4 cup (40g) finely chopped dried cranberries
1 egg white,beaten lightly

Method :
1.  Beat butter,sugar,extract and egg in small bowl with electric mixer until light and fluffy.  Stir in sifted flour in 2 batches.
2.  Divide dough in half, knead sifted cocoa into one half,knead rind and cranberries into the other half.  Using ruler,shape each batch of dough into 4.5cm x 4.5cm x 15cm rectangular bars.  Wrap each in baking parchment,refrigerate 30 minutes.


3.  Cut each bar lengthways equally into 3 slices.  Cut each slice lengthways equally into 3 ,you will have nine 1.5cm x 1.5cm x 15cm slices of each dough.
4.  Brush each slice of dough with egg white , stack alternate flavours together to recreate the log ,repeat with second log.  Refrigerate 30 minutes.
5. Preheat oven to 180‘C / 160'C fan-assisted.  Grease oventrays,line with baking parchment.
6.  Using a sharp knife,cut each log,into 1cm slices. Place,cut-side up,on oven trays about 3cm apart. Bake about 15 minutes. Stand 5 minutes before lifting onto wire racks to cool. Makes 30.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover 

Wednesday, 6 February 2013

冬菇蚝豉焖排骨(Braised Spare Ribs with Mushroom and Oyster)

虽然这好味的料理有着欠吉利的名字 - 冬菇蚝豉焖排骨。
就广东人来说,“炖冬菇”的意思既是被暂时停职,对打工一族,最为避忌。
但是,再安家每年的团圆饭桌上,必定有这一道料理。
不为什么,只因他的美味可口,
真的超好吃。


每年这道好料都是有烦安家四嫂的亲戚,特别为我们烹调,
那天托Sonia的福,意外在Cheah的家看到这好料食谱,
Book mark, 然后当然是开锅咯!!!!


焖到软滑的冬菇,咬下去时,
感觉到鲜甜的蚝豉汁,泻流在牙缝间,
那鲜美的滋味,mm。。。。。。。非笔墨所能形容。


至于排骨,更是既入味又肉质软中带香,
除了好吃,还是好吃!


看这照片,让人想到“古早味”
也的确是阿嘛时代,那种祖传简单又独特的秘方食谱。


食谱参考:No-Frills Recipes
材料:
600克排骨
8朵冬菇,浸隔夜,去菇茎
6只干蚝豉,浸热水5分钟
4,5 片姜

调味料:
适量冰糖
1 1/2 汤匙老抽(我放1汤匙)
1汤匙生抽
适量的盐

2汤匙粟粉水,打芡用

做法:
1。  用少许的盐和米酒将排骨腌制2小时。
2。  热锅,爆香姜片,加入冬菇和蚝豉炒香,然后加入排骨炒匀。
3。  下调味料拌匀,加水至刚好淹盖排骨,冬菇和蚝豉,大火煮滚,转小火焖大约1小时或排骨软。
4。  最后,下粟粉水打芡,调至稠度适中即可配饭享用。


Ingredients
  • 600 gm spare ribs                                                             
  • 8 Shitake mushrooms, soaked overnight and stemmed
  • 6 dried oysters, soaked in hot water for 5 mins.
  • 4 to 5 slices of young ginger
  • Rock sugar to taste
  • 1.1/2 Tbsp dark soya sauce
  • 1  Tbsp light soya sauce
  • 1.1/2 tsp cornflour + 2 Tbsp water to thicken
  • Seasalt to tast
Method
  1. Marinate the spare ribs with 1/2  teasp salt, set aside for about 2 hours.
  2. In a wok, saute the ginger slices with some oil, toss in the the mushrooms followed by the oysters.  Stir-fry for a while.
  3. Add in the marinated spare ribs, stir-fry.
  4. Add in enough water to cover the ribs, add in the sauces and rock sugar.  Bring to a boil, lower heat to low, cover and let the spare ribs cook through.
  5. Thicken the sauce with the cornflour mixture, fine tune to taste.
  6. Dish out and serve with white rice.

Thanks Cheah for sharing such delicious homy dish ,
 thank you very much !


yummy ! yummy! yummy!


Enjoy!

Tuesday, 5 February 2013

余旺年年

这是一道好好吃,又有餐馆水准的佳肴。
有余(鱼),又有旺(黄梨),再加年连年,
意头好到不得了!
 

金昌鱼比白昌鱼,当然没白昌的鲜甜和幼滑,
因此,蒸鱼的酱汁就得稍微重口味,
两者如此配搭,方能显出其美味可口。


  
酸中带甜,咸中带微辣,
配上扎实的鱼肉,
mm。。。。。。好吃!真好吃!


余旺年年代表,多余的好运,
年复一年,永无至尽。


年年有余,余旺年年

食谱来自:安迪漾
材料:
1条约600克的金仓鱼
1汤匙蒜蓉
1汤匙葱头仔蓉
1汤匙姜蓉
1/2茶匙指天椒,朵碎
2汤匙油

调味料:
1汤匙阿三膏 + 6汤匙水 ,成阿三汁
1汤匙蚝油
1汤匙糖
1/2汤匙鱼露
适量的胡椒粉和盐

1汤匙粟粉水

装饰:
黄梨片,围盘
1茶匙辣椒丝
1汤匙姜丝
1汤匙青葱丝

做法:
1。  处理好金仓鱼,放进蒸盘待用。
2。  烧热油,爆香所有材料(除了鱼),然后加入调味料煮滚,调入粟粉水,至微稠。
3。  将微稠的酱汁淋在金仓鱼上,大火蒸 15分钟,离锅,撒上 装饰和排上黄梨片即可乘热享用。

小贴士:
1。 为了美观的呈现,鱼可先用普通铝盘蒸好,然后另外再用一个好看的瓷盘装饰排放。

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Monday, 4 February 2013

肉干 Homemade Chinese Pork Jerky (Bak Kwa)

小时候,肉干是其中一种过年才吃得到的好料。
长大工作后,回乡过年,也是会买盒肉干应景一番。
不知从N年开始,就不再买肉干了,
奇怪的是,也收不到亲友送来肉干。

 

想想或许近年大家都在讲究保健,
(市场上所见,含有大量的色素,软肉剂,防腐剂。。。。。)
加上肉干身价爆增,往往还要排上长龙,
我就第一个不买了。 


最近有缘到访Sonia 家,看到她家自制的肉干,
即刻把多年憋住不吃肉干的口欲又在惹起来。
于是老规矩,开炉咯!


mm。。。。。。好吃!
好吃到安哥宋和Na Nak 说:“安迪也”比“我来也”还吃。
哈。。。。。至少还有两个忠实“粉丝”,
不错!不错!   
 
再次谢谢Sonia 把这么好吃的好料介绍过来。


这四片肉干大约用350 克鲜肉碎烤成,
1公斤肉碎是Rm16.00.
算一算,自家的肉干,不但好吃,还划算呢!
哈。。。。。。这就是安迪本色耶!

食谱参考: Sonia aka Nasi Lemak Lover
材料
 450g --- 肉碎

调味料:
100g  糖
1Tbsp 酱油
1/2Tbsp  米酒
1/2Tbsp  鱼露
1Tbsp  蚝油
1tsp  黑酱油
1/8tsp  五香粉
1/2tsp ~ 3/4tsp  盐
2Tbsp  蜜糖
适量  胡椒粉


 做法:

  1. 将肉碎和调味料混合均匀,用筷子将材料搅拌至起胶的状态;用保鲜膜盖上,放在冰箱数小时后备用。
  2. 将材料平均的铺在烤盘里。
  3. 预热烤箱160°C。
  4. 将烤盘放入烤约15分钟后,将半熟的肉干切成自己喜欢的尺寸。
  5. 将烤箱调到上火240°C,烤约10分钟; 翻面再烤7分钟,或有点焦香即可。

        (recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey


Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!
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