Sunday, 29 March 2015

甜菜根红龟糕 (Beetroot Ang Ku Kuih)


 看到华娘子家的紫薯红龟糕,心动!
开工想做时,才发现家里根本没有紫薯了,唉,糊涂啦!
看着那杯昨天拿来腌色马蹄(做泰式甜品)时的甜菜根汁,
灵机一动,不然就随缘来个甜菜根红龟糕好了。
After seeing Joceline's Purple Yam Ang Ku Kueh, I got really motivated to make it too. Yet I didn't have purple yam, so I decided to replace it with the beetroot juice I had left over from yesterday's Red Ruby.

Saturday, 28 March 2015

甜菜根传统发糕 (Beetroot Huat Kueh)


 去年清明,是我人生中,第一次蒸发糕
今天随着清明的到来,我第二度蒸发糕,
用回同样的食谱,只是把鲜橙汁换成甜菜根汁。
During last year's Cheng Beng, it was my first time steaming a Huat Kueh. This Cheng Beng, it's my second time steaming Huat Kueh. It's actually the same recipe, with the only difference being I substituted the orange juice with beetroot juice.

Friday, 27 March 2015

布都马炎 (Putu Mayam)



 布都马炎,一款印度同胞的传统糕。
曾经友人问过安迪分享这个糕点,
当时家里没有布都马炎专用模子,就不成事。
当看到 Su Gan 分享这糕时,终于还是被诱惑了,哈。。哈。。。
Putu Mayam is an Indian traditional delicacy that a friend of mine once asked me to make. Back then I didn't have a Putu Mayam mould, so I didn't manage to fulfill that request. However, having seen Su Gan's sharing, I just couldn't resist the temptation.

Tuesday, 24 March 2015

香蕉达兰糕(Kuih Talam Pisang)



把最后的一批香蕉再次捣成泥,倒完剩余的椰奶,
把它们变成家人喜欢的达兰糕。
继续支持花主席的传统糕之余;同时也再次坐上小拇指的列车。
Finally, I've used up the last batch of bananas! I mashed it up, mixed it with coconut milk, and voila! It's the Kuih Talam that everyone loves! I can even support two events with this post, so what's not to like?

Monday, 23 March 2015

海南鸡饭 (Hainanese Chicken Rice)

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

Copy and WIN : http://ow.ly/KfYkt
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

Copy and WIN : http://ow.ly/KfYkt


想念海南鸡饭了。。。。。
由于家里向来只有糙米,又想吃到原味的鸡饭,
于是从超市扛回一公斤装的白米。
Missing Hainanese Chicken Rice again. Since there is only brown rice at home, I went to the supermarket to haul a kilo of white rice home. 

Saturday, 21 March 2015

香蕉松子牛油蛋糕 (Banana and Pine Nuts Butter Cake)


 湿润带松软的蛋糕体,甜而不腻的香蕉口味,
浓郁的奶油香,醒胃的松子香气和爽口的口感,
这蛋糕,没两下子,就宣告“清盘”。
Boasting a moist and soft texture, sweet banana flavor, buttery fragrance and the aroma of pine nuts, this cake was gone the instant it was served!

Friday, 20 March 2015

咖啡可可砂劳越千层蛋糕 (Coffee & Chocolate Lapis Bumi Cake)




看到MuiMui 家的咖啡可可砂劳越千层蛋糕,好喜欢。
也依样画葫芦,蒸一个,结果,获得家人的大爱 。
这蛋糕,里边有这鸡蛋,奶油,好力克,咖耶。。。。。
你说能不好吃吗?
I really liked the Coffee & Chocolate Lapis Bumi Cake I saw at MuiMui's, so I decided to make one too. After just one bite, my family approved of it too! After all, it contains egg, butter, Horlicks, kaya and so many other delicious ingredients.

Thursday, 19 March 2015

椰香全麦微波面包(Wholemeal Coconut Micro-wavy Bun)



想着给家人做些高纤面包。
找来之前做过的微波面包,大大的提高全麦的成份(82%),
同时,也把细砂糖以黄糖取代。
I wanted to bake some high-fibre bread for my family, so I thought about modifying the micro-wavy bun everyone loves so much. I increased the wholemeal content to about 82% and changed the castor sugar to brown sugar.

Wednesday, 18 March 2015

炸番薯圈 - Kueh Keria Ubi


这款炸番薯圈,和之前的炸香蕉丸一样。
是马来西亚很亲民的街边小吃。
Just like the Kuih Kodok, this Kueh Keria Ubi is a common Malaysian Street snack.

Monday, 16 March 2015

炸香蕉丸(椰丝)Kuih Kodok( grated coconut)



炸香蕉丸,马来西亚的国语称之Kuih Kodok,
记得上中学时,一位马来同学告诉我,
是因为它表皮粗造,貌似蛤蟆(马来语Kodok)。
在马来西亚,它可是道地的街边小卖。
When I was in secondary school, a Malay classmate told me that this particular kuih is called Kuih Kodok is because its rough surface resembles a kodok (Malay for toad). This kuih is a common street food in Malaysia.

Sunday, 15 March 2015

香蕉海绵蛋糕 (Spongy Banana Cake)


自家做的香蕉蛋糕,果然美味无比。
甜度适中,香气十足。
Home-made banana cake is indeed so much more tastier! The sweetness is just right and it's so fragrant!

Saturday, 14 March 2015

香辣虾糯米卷 Rempah Udang



 从小因为大姐有个娘惹家婆,
三不五时都会吃到许多娘惹糕点。
其中这款香辣虾糯米卷最为家人喜欢。
When I was younger, I often get to eat all kinds of delicious nyonya kuih courtesy of my sister's mother-in-law. Among them, this Rempah Udang was my family's favorite.

Wednesday, 11 March 2015

香芋达兰糕 (Kuih Talam Keladi)




 达兰糕,一款很亲民的娘惹糕点。
之前做过绿白达兰糕晶露达兰糕,都受大家人的喜爱。
今天再度尝试新口味- 香芋达兰糕,
不止美味依然,外貌更是赏心悦目!
Kuih Talam is a nyonya kuih that is rather well known among Malaysians. Before this, I have made the traditional Kuih Talam and the Cendol Talam. Since it was so well recieved, I decided to try out another variation: Kuih Talam Keladi (Yam Kuih Talam). It's not only delicious, but also quite beautiful!

Tuesday, 10 March 2015

槟城五香卤肉卷(Penang Loh Bak)




从前家里过节或喜庆之时都会出现在饭桌的佳肴之一。
网上找来长腿美女,Eileen 家的家传食谱。
据说她的家婆一年还可以卖上千多卷呢,
所以它的美味是不用置疑的了。
This used to be a dish that's served during celebrations and festivities. I've heard say that Eileen's recipe is superbly delicious, so I decided to give it a try.

Monday, 9 March 2015

黄番薯喜粄(Sweet Potato Hee Ban)


 继紫薯喜粄班兰喜粄后,安家也整年多没做过喜粄了。
今天就做了这款黄番薯喜粄来解馋。 
After making the Purple Yam Hee Ban and Pandan Hee Ban, I haven't made another Hee Ban for about a year. So I thought, why not make a Sweet Potato Hee Ban?

Saturday, 7 March 2015

杏仁相思蛋糕(Almond Ogura Cake)


 那天做了杏仁戚风蛋糕给娜娜当早餐。
结果她很喜欢,要求再做。
我想到换汤不换药,也来个杏仁相思蛋糕吧!
NaNak really liked the Almond Chiffon Cake I made for her the other day. Since she liked it so much, I decided to make it again; but this time, it's an ogura cake.

Thursday, 5 March 2015

烤传统木薯糕 (Baked Cassava Cake)



又是一款一早就想尝试的糕点- 烤木薯糕。
众多娘惹糕点中,我就喜欢爱菜馃和烤木薯糕了。
Another nyonya kuih that has been on my to-do list for awhile, this Cassava cake, together with the Choy Kuih, are pretty much my  preferences where nyonya kuihs are involved.

Tuesday, 3 March 2015

杏仁戚风蛋糕(Almond Chiffon Cake)



 想念戚风了。
看着做杏仁饼剩下的杏仁粉,
动手把它变成杏仁戚风蛋糕,做娜娜的早餐吧。
I was starting to miss chiffon cakes......and seeing the residual almond powder from making almond biscuits, I decided to bake an Almond Chiffon Cake as NaNak's breakfast.

Sunday, 1 March 2015

香兰椰汁马蹄糕 (Kuih Tako)



 很久以前就想做这个好吃又可爱的糕点。
趁三月花娘子家主办最佳食谱之糕点,
做了这款香兰椰汁马蹄糕,来十博一下。
 I've always wanted to give this kuih a shot, and since Joceline is hosting the Best Recipes: Kuih event, I decided to start making it today.

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