Friday, 18 October 2013

和风南瓜茶巾绞 (Japanese Tea-Towel Dessert)


茶巾是日本茶道中用来擦茶具的的麻布。
ちゃきんしぼり(茶巾绞),
就是用这块小抹布包裹着薯泥之类的材料拧制成小团子。
The Japanese often uses the tea-towel, 
which functions as a rag to wipe the utensils of their tea-set. 
This Tea-Towel Dessert is formed by using the tea-towel to wrap and mould the dessert into the desired shape.


这些小团子口感绵软细腻,制作方便,
下午茶茶时光或便当的好选择。 
These desserts have a delicious taste and soft texture, 
not to mention its easy-to-do steps,
 making it a suitable tea-time delicacy or bento.


茶巾绞的食材可选南瓜、紫薯、栗蓉、绿茶等。
至于是否包裹内馅,就随个人喜好。
There are an assortment of ingredients suitable for this Japanese Tea-Towel Dessert, including pumpkin, purple potato, chestnut and green tea. You can also put in fillings to enrich its taste.

一壶清醇的茶;
一份甜糯的茶巾绞;
一个谈话对象;
就是一份小小的幸福哦!
A pot of tea,
A yummy Japanese Tea-Towel Dessert,
A friend to talk with.
Simple happiness.


材料:...................................Ingredients :
南瓜泥  200克.....................200g  pumpkin puree
糕粉      25克.......................25g   cooked glutinous flour
适量的盐.............................some salt

馅料:.....................................filling
莲蓉或红豆沙 50克...............50g Lotus seed paste/red bean paste

做法:.........................................Method:
1。将南瓜泥,糕粉和盐拌匀,分成5份。 
1.  Mix  pumpkin puree,cooked glutinous flour and salt evenly, Separate it into 5 portion.

2。准备一块干净的纱布或保鲜膜,居中放上一份南瓜泥,按压扁平包上适量的莲蓉或红豆沙;将纱布或保鲜膜的四角聚拢至中心,顺一个方向绞紧后再打开,装盘后顶部随意装饰即可。
2.  Place one portion of pumpkin mixture in the centre of   a piece of gauze/cling wrap,flatten it and wrap in filling. Gather the corners of the gauze/cling wrap and twist them in one direction. Open the gauze/cling wrap and proceed to decorate the dessert.

小贴士:
由于南瓜泥太沾手,安迪只好在保鲜膜上涂了一层油,这样脱膜时,比较好操作。
Tips:
Due to the stickiness of the pumpkin mixture, I had to apply a layer of oil to the cling wrap to ease the process of removing the dessert.








I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies


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日式凉拌豆腐(Japanese Cold Tofu)

很喜欢这道简单做,好吃,营养的日式料理。
里边的樱桃番茄,日本小黄瓜,姜泥,
把本来好吃的豆腐,愈添口感,
加上酱料和烤香紫菜,柴鱼片,
妙不可言!







食谱参考 : 日本の味 - 陈志深
Recipe adapted from : OIshii Japan - Edwin Tan

材料:.......................................................Ingredients :
嫩豆腐 1块..............................................1  silken tofu
樱桃番茄 5粒..........................................5  cherry tomatoes 
日本小黄瓜 20克....................................20g  Japanese cucumber
柴鱼片 2克..............................................2g bonito flakes
烤香紫菜 2克...........................................2g roasted seaweed

酱汁 (拌匀).............................................Sauce (Mixed)
高汤 90 毫升.............................................90ml dashi
酱青 90 毫升.............................................90ml shoyu
姜泥 少许..................................................mashed ginger

做法 :...........................................................Method : 

1。将樱桃番茄,日本小黄瓜,柴鱼片,烤香紫菜置于豆腐上。
1.  Place cherry tomatoes,Japanese cucumber,bonito flakes and roasted seaweed onto silken tofu.

2。 配上酱料享用。
2.   Serve with sauce.




I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

Oct 2013 - Soya Beans
I am submitting this post to Little Thumbs Up Event hosted by 
Mich of Piece of Cake 
 and organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY

Thursday, 17 October 2013

牧羊人派 Shepherd's Pie

曾经在有碗话碗 - Jane 的家第一次相遇,
就盘算着,几时也来做做这非常經典的英式牧羊人派。
但是刚巧碰上日流来袭,结果被一道道的日本料理,给耽搁了。
不过缘分的东西很妙,原本已经慢慢淡忘的思念,
突然又莫名其妙的出现了。
就在安三哥家的晚餐桌上,我和它又重逢。
这回更玄,竟然连安哥宋和Na  Nak 都被迷上了;
所以,安迪漾只好开炉咯!


表面是香喷喷的微焦芝士, 盖在软軟綿香滑的马鈴薯泥上, 
配上丰富的三色蔬菜和甜而不腻的免治牛肉…
mmm.....那种美味真的非笔墨所能形容。



在烘烤时,烤箱就已经不断的散发出诱人的香气,
出炉时看到金黄黄的卖相,
更是叫人食指大动, 大快朵颐咯!!



食谱参考:碗话碗 - Jane

牧羊人派 
( 8 人份 )

材料:

薯蓉:
  • 马铃薯 800g
  • 牛奶 适量
  • 牛油 随意
  • 白胡椒粉少許
  • 盐少許



肉醬:
  • 全瘦免治羊肉 1000g(我以牛肉取代)
  • 洋葱 250g 去皮切小粒
  • 胡萝卜 250g 去皮切小粒
  • 冰冻青豆 50g 用热水退冰沥干
  • 磨碎的Cheddar cheese 125g (我以Mozzarella cheese 取代)
  • 蒜头 2 粒剝蓉
  • 洋香菜 parsley 2 湯匙
  • 有机菜精 1 粒用沸水开成 500 ml 的上汤
  • 油 1 汤匙
  • 番茄醬 4 汤匙
  • 喼汁  Lea & Perrins Worcestershire sauce 2 汤匙
  • 紅酒 4 汤匙
  • 盐 1 茶匙
  • 鲜磨黑胡椒末 2 茶匙
  • 糖 1 汤匙或随意
  • 面粉 2 汤匙 + 牛油 1 汤匙

做法:
1。马玲薯去皮洗淨切大快,置大煲內放水盖過;煲滾後转中小火煲至软,約15 - 20 分钟。
2。 不黏锅烧紅,下免治牛肉,炒熟。
3。 热锅,下油 1 汤匙。加入洋葱、蒜蓉,胡萝卜,青豆炒约 5 分钟至软和香。
4.   加入羊肉,同炒 1 分钟左右。加进洋香菜、番茄醬、喼汁、紅酒、糖、盐和鮮磨黑椒一起拌勻,倒入上汤,煮滾,转小火;盖着煮 15 分钟。


5. 马鈴薯煮滾后倒去水份,加进牛油、牛奶、盐和白胡椒粉,搓成幼滑无粒的薯蓉。


6. 预热烤箱至 190 C。
7. 把软化的牛油和面粉拌勻,加进煮好的肉醬汁去再煮沸至 稠,試味,关火;將肉醬小心倒进深的派盘里。搓好的薯蓉轻轻盛起鋪在肉醬上面,抹平。如不加起司,用义子把薯蓉画出坑紋便可放进烤箱內烘。喜欢加起司的 話,把碎起司均勻铺上,放
烤箱內烘 30 - 35 分钟至表面金黃便成。



好吃的牧羊人派,应该是外层香酥,内馅鲜甜多汁。
原始的牧羊人派都采用免治羊肉;
像安迪这般采用免治牛肉的,
另有别名 - 农舍派(Cottage Pie). 


感谢Jane 的详细介绍和美好分享:)



更要谢谢安家三嫂(柠檬叶)的诚意晚餐,
因为你的牵引,
安迪才有口福吃到这充满英伦风的牧羊人派。
谢谢你!



多年前,安家姐姐给我买的餐具,
一套共三件,(大,中,小)每件由一个陶瓷器皿和藤篮组成。
 图中安迪用来做牧羊人派的是三个当中最小的。
多年来,我终于开张了,谢谢你安家姐姐。

Tuesday, 15 October 2013

樱花蛋糕卷(Sakura Swiss Roll)

终于这富有和风气息的蛋糕卷,在安迪的家出现了。 
其实盐渍樱花一早就已经在冰箱里冬眠了一段日子,
一直提不起勇气来开炉,深怕早在网界闻名优雅的蛋糕卷,
一旦让我搞扎,会误导及破坏樱花蛋糕卷的高雅形象。
这次的成品虽然还不算十全, 但总算了了心愿,
谢谢我最亲爱的Na Nak,
因为你的鼓励,你的参与,
我们共同完成这好看的蛋糕卷。

  原来盐渍樱花,不但漂亮,
轻微的咸味,有提升蛋糕的美味呢!

 





食谱参考  :甜姐儿(Joceline Lyn)
蛋糕体材料:..........................cake ingredient : 

蛋黄 - 3个...............................3 egg yolk
粟米油 - 20克..........................20g corn oil
鲜奶 - 50克.............................50g fresh milk
Vanilla香精 - 1/2茶匙...............1/2 tsp vanilla essence
低筋面粉 - 50克......................50g superfine flour
粟米粉 - 10克.........................10g corn flour

蛋白 - 3个...............................3 egg  white
细砂糖 - 60克..........................60g castor sugar

桜花漬 - 数朵..........................few salted Sakura flower
(泡水扭干待用)......................(soaked into water,drained it put aside)

内馅:..........................................filling :

植物性鲜奶油 150克............................... 150g fresh cream
草莓泥 - 2汤匙.........................................2tbsp strawberry paste
(把鲜奶油打发。再拌入草莓泥搅拌至均匀。)
(Whisk the fresh cream till stiff, add in strawberry paste,then mixed well.)

蛋糕做法:...................................method:

1) 蛋黄打散后,加入油搅拌均匀,然后加入鲜奶一起拌匀。
1.  Beat the  egg york,corn oil,and fresh  milk until fluffy.

2)  加入香草精,再筛入粉类搅拌成均匀的蛋黄面糊。
2.  Add in vanilla essence, shift in superfine flourand corn flour then mix it until smooth and well combined, put aside.

3) 蛋白打起泡,分次加入细砂糖打至湿性发泡。
3.  Whisk egg white till frothy, add 1/3 of sugar . Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak。

4)把蛋白霜分次加入蛋黄面糊里搅拌至均匀。
4.  Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue to form a smooth batter.

5)把桜花漬数朵摆在铺了纸的烤盘上,然后将面糊倒入铺平。
5. Scatter the sakura flowers on a lined baking tray,  then pour in the batter.

6)把起泡敲出后,送入预热后的烤箱里,170烘烤20分钟。
6.  Bang it on tabletop twice to release air bubbles.  Bake in preheated oven at 170C for about 20 mins.

7)将蛋糕取出后翻转,将蛋糕纸慢慢的撕开。(有樱花的面向上)蛋糕放着待凉。
7.  Invert the cake once remove from oven, then slowly remove the liner.  Cool the cake with sakura flower upward on rack.

8)把蛋糕放在一张纸上,(樱花面下)将奶油涂上,用刮刀把奶油铺平,将蛋糕卷上。
8) Now, place the cake on a greaseproof paper, (sakura flower facing downward) spread the filling on it, then roll up the cake.

9)把蛋糕卷放入冰箱30分钟后,让蛋糕定型才取出切开享用。
9) Keep the swiss roll into fridge and chilled for 30 minutes, Once firm,slice to serve.

 
 衷心的谢谢甜姐儿的分享,
因为这蛋糕体,松软细绵,
很棒的食谱,谢谢!



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Sunday, 13 October 2013

简易版舒芙蕾芝士蛋糕(Easymade Souffle Cheesecake)

舒芙蕾 (法语:Soufflé),或称作蛋奶酥,
是一种源自法国的甜品,经烘焙后质轻而蓬松。
主要材料包括蛋黄及经打匀后的蛋白。

只要三种材料就可以变出一个,
松软香滑,浓郁巧克力,兼重芝士味的蛋糕。

 

Saturday, 12 October 2013

Umani (うま味)– Japanese Stew Root Vegetables

Umani (うま味), 在日式料理中,
一款以多类种根茎类与鸡肉一起焖煮的料理。







虽然这料理用的材料只属一般,
但是对日本人来说,却是熟悉又温馨的。
因为传统的日本妈妈,总喜欢在过年过节,
为心爱的孩子们,做上这带着自家风味的料理。
往往孩子也是凭着熟悉的记忆,而认得回家的路!



recipe adapted from :Angel @ Cook.Bake.Love
Ingredients:
300g-500g chicken thigh/wings/ pork belly
1 radish
2 lotus roots
1-2 carrots (depends on size)
6 shiitake mushrooms (pre-soak in water)
+/- 2 cups bonito flavoured dashi stock*
*I used water + 1 sachet (4g) of bonito dashi powder bought from Daiso
Seasonings:
3 tbsp shoyu
3 tbsp mirin
2 tbsp sake
Sugar to taste 



Method:
1。 Cut all ingredients into big chunks.
2。 Heat a deep pot with little oil; add meat and sauté till fat is released.
3。 Add mushrooms, sauté till fragrant.
4。 Add the rest of ingredients (see note), stir to mix and add stock to about the height of ingredients, add seasonings to taste.



5。 Bring to a boil and simmer over medium low heat, stir occasionally, until all ingredients are fork tender and stock reduced by half or more.







Kitchen notes:
  1. You may want to add the lotus roots first to cook for a while before adding other ingredients as it takes more time to cook.
  2. Place a piece of baking paper/grease-proof paper on the ingredients helps to keep the moist and ingredients will be cooked faster.
  3. Suggest cooking this in advance and let it sit in the pot to allow all ingredients especially the radish to fully absorb the stock.



经过焖煮的根茎类,香糯开胃, 
猪肉入口滑而不腻,
汤汁味味清醇,十分美味 !

谢谢Angel的美好分享!

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Friday, 11 October 2013

日式炸鸡块 (Japanese Chicken Karaage)

原本以为日式炸鸡除了调味倾向和风味,
因该和一班西式炸鸡的口感没分别。
可是,亲自尝试以后,有惊喜哦!

 外脆内嫩,适度的调味,没有盖过鸡肉的鲜美,
嚼在口里时,先是香脆的外层,
接着鸡肉的鲜甜,葱茸,姜茸,味霖(mirin)的完美混合,
好吃!好好吃!おいしい!!







食谱参考 : Sonia - Nasi Lemal Lover
材料(Ingredients):
3副鸡大腿,去骨留皮,切成小块
3 debone chicken thighs (with skin on), cut into small equal bite size pieces

调味(Seasonings):
1汤匙日本酱油                 1tbsp Japanese soy sauce
2茶匙味霖                           2tsp Mirin
3/4茶匙盐                       1/2tsp +1/4tsp salt or to taste
1茶匙姜茸                       1tsp grated ginger
1茶匙葱头仔茸                 1tsp grated shallot

味霖(mirin)日语:味醂みりん mirin*),
來自日本,是一種類似米酒的調味料。

炸粉(For deep frying):
5汤匙风车粉                          5tbsp potato flour
3汤匙自发粉                          3tbsp self raising flour
3汤匙冰水                             3tbsp iced cold water
炸油                                      Oil for deep frying


做法(Method)

1。 用调味料腌制鸡肉块约1小时
1. Marinate chicken with all seasonings, keep inside the fridge for 1hr.



2。 加入风车粉,自发粉和冰水,搅拌均匀。
2.  Add in potato flour, self raising flour and iced cold water, mix well.

3。 热油锅,以中火,分批炸鸡肉块。每批大约2分钟,当鸡肉块呈金黄色即可滤干油分置旁。
3.  Heat oil in a wok over medium high heat (to test oil readiness for deep frying is by putting chopstick in the oil and when you see bubbles around the tip). Deep fry the chicken pieces in few small batches, fry for about 2mins. Drain on a wire rack.

4。炸好的鸡肉块,再一次倒回热油锅,再炸一次。这样是为了让外皮更酥脆。
4. Continue to deep fry till finished. Return the fried chicken to the hot oil and deep fry again.







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I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

培根芦笋卷 (Asparagus Bacon Roll)

这是一道简单又色香味都具备的好料。
不管是当菜肴或小吃,
大人小孩,皆欢喜。

 就因为那天买了整大包的培根,
还是存货不少,为免放久不鲜,
网上找来这简易版培根芦荀卷。


芦笋的嫩茎,芳香鲜美,质嫩可口,
是一种低热量高营养的保健蔬菜。



材料:                                                                       

芦笋200克
培根4长片
少许的盐
适量的黑胡椒粉
数滴油
一些牙签,

做法:

1。 芦笋去老皮分成段,放入加了盐和数滴油的开水里焯下,捞出过冰水,沥干待用。










2。 培根打开,一片包三根芦笋卷紧,用牙签封口。
3。 锅底刷一层薄薄的油,放入培根卷小火慢慢煎至金黄色出油,撒黑胡椒粉即可上桌享用


当滑而不腻、甘腴咸香的培根,
遇上芳香鲜美,质嫩可口的芦荀,
即是人间一佳肴!



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