怡保鸡丝河粉 (Ipoh Shredded Chicken Noodles)

怡保鸡丝河粉，一道男女老幼都喜欢的小品。

当年住在怡保时，还不懂欣赏它的美味。

搬离怡保，开始明白思念总在分手后，

对怡保鸡丝河粉，莫名其妙的爱上了。 
The Ipoh Shredded Chicken Noodles is a dish loved by all. Back when I lived in Ipoh, I didn't appreciate it. But now that I've moved away, it seems I've started falling in love with it!

还己爱不罢，影响2父女，跟我一起到处觅好食的鸡丝河粉。

可惜雪隆一带，始终没遇上。

每回思念时，只能从返故乡解口欲，那得1,2个小时的车程呢！
Under my influence, my family and I went on a Ipoh Shredded Chicken Noodles hunt. Sadly, I couldn't find any stalls that sold them as good as the original, which is a couple of hours' journey away!

怡保鸡丝河粉
食谱参考 ：Jane's Corner   爱厨房的幸福之味

材料：

(A)

600克大虾，600克怡保河粉，2只大鸡腿，一把韭菜（切段）
(B)
1个鸡壳，50克江鱼仔，100克沙葛，10克冰糖，1/2小匙胡椒粒，4公升水，适量盐

做法：
1。把虾用沸水窜烫至熟捞起，滤干后，去壳留尾；将虾头和虾壳盛起留用。
2。热锅，下1/2碗油，放入虾头。慢火炒香至呈红虾油为止。过滤，备用。
3。把鸡腿和虾壳连同其它材料(B)放入水中煮沸，转慢火褒半小时，取出鸡腿，加入虾油继续煲煮多一小时；调味过滤待用。
4。鸡腿取出后待凉，撕成鸡丝。
5。河粉，青葱烫熟。 取一碗，放入适量河粉，鸡丝，虾和青葱；舀入高汤，撒上炸葱头即可。


Ipoh Shredded Chicken Noodle

Recipe adapted from ：Jane's Corner   爱厨房的幸福之味

Ingredients：

(A)

600g big pawn, 600g Ipoh kuey teow noodles(hor fun), 2 chicken marylands, some chives
(B)
1 set chicken bones, 50g anchovies, 100g yam bean, 10g rock sugar, 1/2tsp pepper, 4 litres water, some salt

Method:
1. Blanch the prawns until cooked and drain. Remove the shell but keep the tail. Keep the prawn heads and shells for later use.
2. Heat 1/2 bowl oil in a wok, saute the prawn heads over a low flame until prawn oil is formed. Sieve the oil and keep for later use.
3. Boil the chicken marylands, prawn shells and all ingredients (B) in a pot. When it is boiling, turn to low flame and simmer for half and hour before removing the chicken marylands. Add in the prawn oil and continue to simmer for another hour. Season the soup to taste and sieve for later use.
4. When the chicken marylands have cooled, shred them.
5. Blanch the hor fun and spring onions. Put some hor fun in a bowl, then add in some shredded chicken, prawns and spring onions. Ladle in enough soup and sprinkle some friend shallots on top. Serve.

今天终于把它从安家厨房变到饭桌上了。

谢谢Jane 和Sharon的 分享，

让安家三口，不必驾1，2小时车，也可以吃到“惦记的味道”！
Thanks to Jane and Sharon, it has finally made an appearance in my kitchen! Finally, we can enjoy the deliciousness of the dish without the hassle of traveling.

 汤底清甜，河粉薄滑，配料新鲜，

还有炸葱头仔和韭菜的加持，

我，少有的吃多一碗呢。
The sweet and light soup, the smooth and thin noodles, the fresh and delicious ingredients, and last but not least, the fried shallots and chives, all combine to recreate the dish I love so much. I actually had seconds!

Submitting this post to the event : Little Thumbs Up - April 2015 Theme Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

****** Enjoy ! ******

杏仁渣土司(Almond Residue Toast)

给自己做了很滋补的“滑不留口”，味道香醇鲜美，好味！

过滤后的杏仁渣，丢之可惜，

结果，惜福之下，用来搅拌成这杏仁渣土司了。
 After making the delicious Chinese Almond Dessert, I felt it would be a waste to throw the almond residue away, so I decided to turn it into this delicious toast.

杏仁渣土司

中种面团材料：
高筋面粉 160g
杏仁渣       40g
快速酵母   5g
奶粉          15g
全蛋          50g
牛奶          60g


主面团材料：
杏仁渣     40g
高筋粉     30g
杏仁粉     10g
细沙糖     60g
盐             4g
牛奶        30g
牛油        25g

做法：
1。 中种面团所有材料一起搅拌，至所有材料混合均匀即可，盖上保鲜膜发酵1小时。
2。 将发好的中种面团撕成小块，和主面团除牛油以外的所有材料放在一起揉至面筋扩展，表面光滑。
3。 加入牛油揉至扩展阶段,取出面团分成3份，滚圆，休面15分钟。 .
4。 将面团擀成长条形卷起，室温休面10分钟后，再擀卷第二次后，排入土司模里。
6.   进行最后发酵50分钟，盖上土司盖，放进预热195度烤箱，烤30分钟。

Almond Residue Toast
Sponge Dough :
160g bread flour
40g almond residual
50g egg
5g instant yeast
15g milk powder
60g fresh milk

Method:
Roughly mix all of the above, then set aside to rest and proof for an hour, covered.

Main dough :
40g almond residual
30g bread flour
10g almond meal
60g caster sugar
4g salt
30g fresh milk
25g butter


Method:
1. After an hour, tear the prefermented dough into small pieces. Mix it with all the main dough ingredients except butter. Knead well into a shiny dough.
2. Add in the butter and knead into a pliable dough.
3. Divide the dough into 3 portions. Roll into balls and rest for 10 minutes at room temperature.
4. Flatten into a rectangle shape and roll it up like a swiss roll. Rest for 10 minutes.
5. Repeat step 4, then arrange the buns into a pullman's tin. Proof for 50 minutes.
6. Put on the pullman's tin cover and bake at 195°C for 30 mins.

 面包体松软，带有微微的杏仁香气，

涂上薄薄的果酱，再来一杯温奶，

也算是一份活力早餐吧！
The soft bread gives off a mild almond aroma which goes well with some fruit jam and a cup of warm milk. What a great breakfast!

I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairyand co-host by Doreen of my little favourite DIY.

****** Enjoy ! ******

烤鸡香醋沙拉(Chicken Salad with Honey Dijon Vinaigrette)

做脆皮烤鸡的当天，为了平衡摄食，

也顺便做了这道营养丰富的烤鸡香醋沙拉。

I made this Chicken Salad with Honey Dijon Vinaigrette to go with the Crispy Roast Chicken the other day. After all, a balanced diet is a must for every meal!

脆皮烤鸡(Crispy Roast Chicken)

心血来潮，突然想吃烤鸡。

找谷哥问食谱，看上这黄金脆皮烤鸡。

Out of the blue, I felt like eating roasted chicken. So with Google's help, I found this great recipe.

糯米鸡之约 (Steamed Glutinous Rice with Chicken II)

算算也一段时间，没为家人蒸糯米鸡了。

好友好像心有灵犀，约了安迪一起上糯米鸡的帖子。

那就顺情赴约兼回味自家蒸的糯米鸡吧。
It's been awhile since I steamed this Glutinous Rice with Chicken for my family. Coincidentally, my friends invited me to post a Steamed Glutinous Rice with Chicken recipe with them. So here I am with another batch of this delicious dish!

日式杏仁炼奶面包 (Japanese Almond Condensed Milk Bread)

这是继原味，绿茶之后，我烤的第三个日式炼奶面包。

配合这个月"最佳食谱"的主题 - 杏仁，

减了高筋粉，加了杏仁粉和多多的杏仁片，

把这香气满满的杏仁炼奶面包，给娜娜当早餐了。
This is my third Japanese Condensed Milk Bread after the Original and Green Tea flavored ones. Since this month's Best Recipe's theme is almond, I decided to replace part of the bread flour with ground almond, then add lots of almond flakes and ta-da! A Japanese Condensed Milk Bread full of the fragrance of almonds is born!

欧培拉 ~ 初体验 （Opera Cake)

2年前一位小姑娘，让安迪给她做这蛋糕。

当时的我，连戚风都搞不懂，更别说这繁杂的蛋糕。

但我还是承诺，总有一天，会如她所愿。

终于。。。。。

迟来的欧培拉，舜亦希望你会喜欢。

A couple of years back, the daughter of a friend of mine requested I make this Opera Cake. Back then, I wasn't even sure about how to make a chiffon cake, much less this complicated recipe! But now, with my baking skills up to par, I've finally managed to fulfill the request. To the little girl, I hope you like this cake!

杏仁鸡肉球（Almond Chicken Meat Balls)

这道料理，去年在May家看到时就被它漂亮的花形外貌给吸引。

今天终于托“小拇指”和“最佳食谱”的福，

我让它出现在安家的饭桌上。

Ever since I saw this lovely dish at May's blog, I'd made up my mind to make it one day. Since it fits with the themes for Little Thumbs Up and Best Recipes, I thought I might as well give it a go.

蔓越莓费南雪（ Cranberry Friands)

 费南雪法式小蛋糕。

主要成分有。杏仁粉，蛋白，糖分和低筋粉。
The main ingredients that make up friands are ground almond, egg white, sugar and cake flour.

简易鸡肉派 （Easy Chicken Pie)

很久以前，看到脸书，有人分享这现成酥皮的鸡肉派。

当时对这跑捷径的做法有点质疑。

可是今天我可以证明，这简易鸡肉派，

是行得通，而且还是美味可口！
A long time ago, when I saw this short-cut method on Facebook, I had my doubts about its practicability. But now that I've given it a try, it's proven that it works!

杏仁罂粟子牛油蛋糕（Almond Poppy Seed Butter Cake)

 答应了，今天一起贴上杏仁牛油蛋糕，

朋友，我带来杏仁罂粟子牛油蛋糕，

请笑纳:)
We agreed to post Almond Butter Cake recipes on this day, so as promised, here is a recipe of an Almond Poppy Seed Butter Cake.

泰式青咖哩鸡（简易版） Thai Green Curry chicken (Simple version)

 距离上回，安家厨房最后一次飘来青咖哩香，

应该是2年多前的事了。

那是因为，料多工杂，加上这料理的含油量惊人，

所以都是偶尔在餐馆少量的解解馋罢了。

The last time I cooked Green Curry in the house was, what, two years ago? It is a rather tedious recipe to make, and it contains such high oil content, that we usually only eat it occasionally at restaurants.

杏仁巧克力豆杯子蛋糕 (Almond Chocolate Chips Cupcakes)

 时光匆匆，三月已失，又见四月到。

知道四月份的“最佳食谱”主题为杏仁，

对我来说，正合意。

因为我趁机消耗在冰箱冬眠已久的杏仁存货。
Time really flies! Before we know it, it's already April. April's theme for Best Recipes is almond, and that really suits me since I still have a lot of almonds in the fridge waiting to be used!