Saturday, 31 May 2014

咸甜梅菜焖花肉 (Braised Pork Belly with Sweet & Salty Preserved Mustard Cabbage)


 那天在Jenny家看到这道咸甜梅菜焖花肉,
于是往猪肉档,抬回一块花肉,
杂粮店铺再抱回咸甜梅菜各一包,
就这样,开锅咯!
The other day, I spotted this recipe at Jenny's blog. My interest aroused, I visited the butcher's and the grocery store and got about cooking this dish.

Monday, 26 May 2014

马来西亚沙爹(Malaysian Satay)

沙爹是传统马来美食。
一般把腌好的牛肉、羊肉、鸡肉串在竹签上,
以适度的火候炭烤至熟香。
Malaysian Satay --- those little skewers of chicken, beef or mutton grilled over charcoals are a traditional Malay delicacy.

烤好的沙爹必须醮一层厚厚的沙爹酱
再配搭传统马来饭团(ketupat)、小黄瓜及洋葱并食。
在马来西亚,这是一道很平民的小食。 
A common food in Malaysia, the Satay is best served with Satay Sauce and eaten with ketupat, cucumbers and onions. 


沙爹酱(Satay Sauce)

为了让娜娜来着的烧烤会的沙爹更美味可口,
安迪决定要自己烹调浓缩的沙爹酱。
Having made my own satay, I decided to complete the picture by making my own Satay Sauce.



Saturday, 24 May 2014

水晶班兰莲蓉迷你粽(Crystal Pandan Paste Dumpling)



 眼看端午在即,裹粽的雅兴大大的被提起,
之前做了肉粽娘惹粽碱水粽
今天又来挑战水晶粽。
With the Dragon Boat festival just around the corner, my enthusiasm in making dumplings have been greatly aroused. Having made the traditional Glutinous Rice Dumpling, Nyonya Zhang and Kee Zhang, I decided to give the Crystal Dumplings a go.

Thursday, 22 May 2014

印尼牛尾汤 (Indonesian Oxtail Soup)



 说起这道汤,就不得不提一位格友,
那就是Phong Hong Bakes 的Phong Hong ,
安迪就是到她家听她讲八月十五(屁股)的滑稽故事
然后顺道也把这好好喝的汤给带回来。
One of the reasons I decided to make this soup was because I saw this soup at Phong Hong's blog. Her funny story there had me laughing hard.


Wednesday, 21 May 2014

碱水粽 ~ 周年快乐安迪漾 (Kee Zhang ~~ Happy 2nd Anniversary "Aunty Young" )



Tuesday, 20 May 2014

晶露达兰糕 (Kuih Talam Cendol)

晶露达兰糕就是绿白达兰糕的变身。
今天托娜娜的福,安迪才第一次做和尝这糕点。
Talam Cendol can be said as the cousin of the original Kuih Talam. Thanks to NaNak, I  attempted this kuih for the first time.



Sunday, 18 May 2014

娘惹薄饼(Nyonya Popiah)

 多少个周末的午餐,总喜欢选来这好吃又不腻的小吃。
不管是自家做的或是小贩中心的光顾,
都获得安家三口的青睐。 

This delicious and less oil  Nyonya Popiah is well loved by my family.   A common choice served at my house for lunch on weekends. 



Saturday, 17 May 2014

杂菜咸鱼骨咖哩(Mixed Vegetable and Salted Fish Bone Curry)

从前住槟城时,这道杂菜咸鱼骨咖哩,常是安家的桌上肴。
偶尔是,经济饭档的选择,
偶尔是邻里间的递送,
从来不曾出自安家的灶炉。
When we were living in Penang, this Mixed Vegetable and Salted Fish Bone Curry was a frequent dish. Sometimes it came as a choice from economic rice stall, sometimes it came as a homemade dish from neighbors, but never once from our own kitchen.



Friday, 16 May 2014

轻乳酪蛋糕(Light Cheese Cake)

看到Eileen家的轻乳酪蛋糕,
诱惑极了!
家里材料不缺,难得这份雅兴被催起,
于是,敲蛋,搅打奶油,开炉咯。
I was really attracted to Eileen's sharing of the Light Cheese Cake. At the same time, I had all the ingredients, so I thought, why not? 





Saturday, 10 May 2014

杏桃葡萄干相思蛋糕(Apricot Raisin Ogura Cake)

今天安家又飘来相思蛋糕香。。。。。。
Once again, the aroma of Ogura cake drifted from my house......



Friday, 9 May 2014

巧克力花生酱花团面包(Wreath Chocolate Peanut Butter Bun)

 某天在脸书看到有人分享这款花式面包,
心里就想着,来着的母亲节,就烘这面包应节一番。
I saw this lovely bun on Facebook one day.
It impressed me so much that I planned to bake it as a Mother's Day specialty.

Thursday, 8 May 2014

魅力无比的富士山 (Fujiyama)

如果你在等这美丽的富士山分享,抱歉我的散漫让你久等了。。。。。。


离开京都(Kyoto),我们就乘搭新干线(Shinkansen)前往三岛(Mishima),然后再从三岛(Mishima)搭长途巴士前往河口湖(Kawaguchugo),也就是富士山(Fujiyama)的所在地了。

Tuesday, 6 May 2014

杏桃奶香燕菜 (Apricot Milk Jelly)



安家向来很少做燕菜,
偶尔家里宴客或特殊日子,才会看见燕菜的影子。
I don't often make jelly. Jelly only appear in my household during special occasions or visits by friends.



今天这燕菜都是安哥惹的祸,
糊涂安哥错把罐头淡奶当炼乳来开,
结果安迪只好把它变成燕菜,
也凑热闹的支持这个月小拇指活动 - 奶香
The birth of this jelly is really thanks to my hubby. He carelessly mistook a can of evaporated milk as condensed milk and opened it. In the end, I had to use the evaporated milk to make this jelly. On the bright side, it makes this post eligible for entry in this month's Little Thumbs Up event.



杏桃奶香燕菜 (Apricot Milk Jelly)

材料:........................................Ingredients :
A(淡奶燕菜) : .............................A (Evaporated milk jelly):
      细砂糖 60克 ......................      sugar 60g
      水  100克 ...........................      water 100g
      淡奶300克 .........................      evaporated milk 300g
      燕菜粉 6克 ........................      jelly powder 6g

B (杏桃燕菜) :   
罐头杏桃 200克  +  细砂糖 40克 + 水,搅拌成450克的杏桃汁
     燕菜粉 6克
B (Apricot jelly) :  
(can apricot 200g + sugar 40g + water), Blended into 450g apricot juice.
 jelly powder 6g

做法: 
1。将材料(A)煮微滚,倒入至模具一半的容量,待冷凝固。
2。将材料(B)煮微滚,当淡奶燕菜的表层稍微凝后,就慢慢把杏桃液倒在淡奶燕菜的上面至模满
3。最后等燕菜完全冷却后,把它放入冰箱冷藏至完全凝固即可。
   
 Method :   
1.  Boil the ingredients (A),pour and fill half of the mould, set aside.
2.  Boil the ingredients (B), slowly pour it on the top(the surface has been turn slightly firm) of the evaporated milk jelly till full mould.
3.  Set aside,let it cooled and refrigerate it until it become firm enough to serve.
 

都说我喜欢这个可爱的模子,好奇它变成燕菜的模样,
这回还上衣下裙的打扮,
果然娇滴可人呢!
I told you, I like this cutie mould, and wondered how it would look like as a jelly?
I intentionally dressed it up with "upper blouse and lower skirt",
See! Fantastic, isn't it? He......he.....


上层香甜,下层微酸,
两层合并,甜酸适中,
喜欢。
A combination of sweet and sour thanks to the evaporated milk and apricot
makes this jelly taste yummy.
I love it!









I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.
**********************

Monday, 5 May 2014

杏桃磅蛋糕(Apricot Pound Cake)


为了尽快用掉罐头杏桃片,找来了花娘子的食谱- 杏桃磅蛋糕;
虽然我做了食谱分量的一倍,但是杏桃片还是有剩,
所以接下来,还是会分享跟杏桃有关的食谱,
希望你们会喜欢。

I wanted to use up my can of apricot, so here is an apricot pound cake adapted from Joceline. Although I had doubled the recipe, I still have some canned apricot left over. Therefore, I'll probably be sharing more apricot recipes soon.



花娘子的磅蛋糕是用可爱的迷你模子做的,
安迪除了跟风,也做了2个可爱的小磅蛋糕,
同时也做了1条传统式的长形磅蛋糕。
 Since Joceline used 2 lovely mini moulds for this pound cake,
I decided to take a leaf out of her book while also making another bar pound cake.


蛋糕在烘焙时,散发一屋的蛋糕香气,
让人不禁对它的美味,迫不及待的。。。。。。。。
While the cake was baking, its irresistible aroma filled the house that make you feel like you can't wait to eat it as soon as it is done.

杏桃磅蛋糕(Apricot Pound Cake)
食谱参考 recipe adapted from Joceline Lor
模具mould:Panettone模2个

材料:............................................Ingredients :
牛油 100克 ...................................butter 100g
糖粉 100克 ...................................icing sugar 100g
鸡蛋 100克 ...................................egg 100g
香草精 1/2茶匙 .............................vanilla essence 1/2 tsp
低筋面粉 100克 ............................cake flour 100g
发粉 1/2茶匙 ................................baking powder 1/2tsp
杏桃干 60克(我用罐头杏桃片取代)..Dry apricot 60g ( I substitute with can apricot)

做法:
1)粉类过筛。杏桃干剪成丁块备用。模子涂上少许的奶油备用。
2)牛油在室温下软化。分次加入细砂糖打至膨松。
3)鸡蛋打散后,分好几次加入奶油里搅拌至均匀。
** 加入奶油里的鸡蛋液要等到完全吸收和均匀后,
再一点点的加入蛋液,并重复同样的搅拌方式完成 **
4)加入香草精,再加入做法(1)的面粉和发粉,

用橡皮刮倒搅拌呈均匀的牛油面糊。最后加入杏桃干。
5)把面糊到入涂了油的模子里。
6)预热烤箱170度,烘烤35分钟至熟为止。


** 小小分 享**
杏桃干预先沾上少许的低筋面粉然后才加入面糊里,
那么烘出来的蛋糕,杏桃干就不会沉淀在底层了。

Method :
1.  Sift the flour ingredients and cut the dry apricot into pieces. Grease the mould with butter.
2.  Cream the softened butter and icing sugar until fluffy.
3.  Add in the eggs one at a time.  Beat well after each addition.
4.  Add in vanilla essence, followed by the sifted flour and baking powder, then mix until well combined.
5.  Pour the batter into the greased mould.
6.  Bake in a preheated oven at 170°C for 30 minutes or until a skewer inserted comes out clean.

Baking tips :
Coated the apricot pieces with cake flour to prevent the apricot pieces from sinking down all the way.


这个可爱的蛋糕模子,来自一位好姐妹。
一位在安迪心目中,既能干又善解人意的好人。
谢谢你!我好喜欢这对模子。
I got this pair of lovely mini moulds from a nice friend.
A friend who, in my eye, is an understanding and capable person.




这蛋糕甜度适中,香气满满,
早餐或下午茶,来一片都不错。
Moderately sweet with an irresistible aroma.....
Won't a slice of apricot pound cake for breakfast or tea break be a good idea?
@@@@@@@@@@@@@@@@@@@

Friday, 2 May 2014

炸年糕 (Fried Nian Gao)


 今年的农历新年,第一次蒸了自家的年糕
算算这年糕,躲在冰箱里冬眠也有整3个月了,
难得今天的空,就顺了安哥的意,
炸他喜爱的芋头番薯夹年糕。
During the CNY, I made my first ever Nian Gao(Sticky Rice Cake). Having allowed it to "hibernate" in my fridge for nearly 3 months, I decided to use it to fry my hubby's favourite Fried Nian Gao.



看似简单的炸年糕,其实还蛮讲究功夫的。
首先芋头,番薯,和年糕的切工;
然后面糊的稠度;再来火候的拿捏。
年糕要炸得好吃,三者都得做好。
The Fried Nian Gao may seem easy to prepare, yet certain skills are still required to be successful. The slicing of the yam, sweet potatoes and Nian Gao, the consistency of the batter and finally, the flame, must all be balanced just right to achieve great results.




炸年糕 (Fried Nian Gao)

材料:.................................Ingredients:
年糕400克,切薄片..........400g nian gao(sticky rice cake),sliced
芋头300克,切薄片..........300g yam,sliced
橙色番薯300克,切薄......300g orange sweet potato

面糊:.................................Batter
面粉 120克........................120g flour
低筋粉 30克......................30g cake flour
粘米粉 30克......................30g rice flour
木薯粉 15克......................15g tapioca flour
蛋 2粒................................2 eggs
水 120毫升........................120ml water
适量糖................................some sugar
适量盐................................some salt

做法 :
1。 将年糕,芋头,番薯分别切成大小相近的薄片置旁待用。
2。 将所有面糊材料搅拌均匀。
3。 将一片年糕片,个别用一片芋头片和番薯片夹着,然后糊上面糊,放到热油锅里中火炸至熟透或呈金黄色,捞起,沥干油即可。
4。 重复做法(3)至炸完所有的材料。 

Methods:
1. Slice the Nian Gao, yam and sweet potatoes into slices of similar size and put aside for later use.
2. Mix evenly all the ingredients for the batter.
3. Sandwich a slice of Nian Gao between a slice of sweet potato and a slice of yam, dip them in the batter and fry them over a medium flame until cooked or golden brown. Dish it up and drain on a paper towel.
4. Repeat step 3 until all the ingredients are fried.






很喜欢这面糊,稠度适中;
炸出来的糕皮酥香美味,不会过硬,
再搭上甜香的年糕和芋薯,
极品一道,赞!
I really like this batter as it has a perfect consistency. The end results were fragrant and crispy yet not too tough, and with the sweet combination of Nian Gao and yam, this is quite a snack!



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