Monday, 31 August 2015

虾饺 (Har Gao/Prawn Dumplings)


虾饺,以一层澄面皮包着一至两只虾为主馅,份量大小多以一口为限。
传统的虾饺是半月形、蜘蛛肚共有十二褶的,
馅料有虾,有肉,有笋,味道鲜美爽滑,美味可口。




第一次做虾饺。
带着战战兢兢的心情,生怕自己粗拙的手势,
在捏折这娇气多折的虾胶时,饺皮会破烂难搞。

结果。。。。。。有惊喜!
点心楼老板娘(may)家的祖传饺皮秘方果然使得。
饺皮富弹性,不易破,容易操作多了,
只是自己的裹饺功夫尚浅,结果算是勉强过关。 
希望下次会裹得更好。

想看美美的虾胶,就请到她家走一趟吧,嘻。。。嘻。。。。






虾饺
食谱来自:厨苑食谱

皮材料:
120克澄面粉
40克薯粉
200-210克沸水
1小匙粟油

餡料:
150克虾仁(切碎)
50克猪肉碎
适量小虾仁 (剥壳)


调味料:
1小匙盐, 3/4茶匙糖, 1/2小匙黑胡椒粉, 1 小匙麻油, 1茶匙蚝油, 1大匙粟粉


做法:
1. 将馅料和调味料混合, 搅拌均匀, 放入冰箱里冷藏30分钟。
2. 将澄粉和薯粉混合在搅拌盘里,把沸滚的水立即倒入,快速的以筷子搅拌成软团。
3. 加入1茶匙油,用手揉成光滑面团。
4. 将面团擀成圆薄片,再以7cm的切模压出 , 包入馅料. 再加入一只小虾, 捏成虾饺形。
5. 放入沸滚的蒸笼里, 以大火蒸5-7分钟即可.
温馨建议:
做这饺皮时, 尽量将水煲至沸滚, 煲越久越好(滚多5-8分钟)。然后才将沸水倒入澄粉盘里(要一次过的倒入)。这样冷却后的粿皮就不易变硬,饺皮才会有弹性,也不容易破裂。






Har Gao/Prawn Dumplings

食谱来自:厨苑食谱

Skin Ingredients:
120 g wheat starch
40 g tapioca flour
200-210g boiling water
1 tsp cooking oil

Filling:
150 g prawn (diced)
50 g pork meat
Some small prawns
Seasoning:
1 tsp salt, 3/4 tsp sugar, 1/2 tsp black pepper, 1 tsp sesame oil, 1 tsp oyster oil, 1 tsp corn oil


Method:
1. Mix filling with seasoning, well combine and chill for 30 minutes.

2. In a mixing bowl, combine wheat starch with tapioca flour, pour in boiling water and mix well by using the chopstick.

3. Add 1 tsp oil and knead into a pliable smooth dough.

4. Roll the dough into a flat and thin sheet, then cut out by using the cutter (7cm). Spoon in 1 portion of the filling in the center, add 1 small prawn and shape into prawn dumpling.

5. Place the prawns dumpling on a greased steaming tray, steam over hot boiling water for 6 minutes over high heat until cooked. Dish out and serve hot.

Tips:
When making this Har Kow skin, you have to keep the water boiled, if possible just let it boiled for extra 5-8 minutes. Then, pour the boiled water in once , this will keep the skin elastic and not easily broken.







总的来说,这饺皮易操作,
蒸熟后,也幼滑Q软,口感佳。
个人很喜欢,以后做类似的馃糕,都会用它,
谢谢May的无私分享。





This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).

Friday, 28 August 2015

鲜虾腐皮卷 (Deep Fried Prawn Bean Curd Roll)


偶尔三五知己,欢聚一堂,吃喝畅谈。
是交流,是减压。
是增广见识,是生活点缀。
也是善待自己的一种方式。


那天和三五知己叹茶赏点心后,
回家自己琢磨做了脆皮炸鱼饼后,很满意。
再度随意复制这道当天获得一票朋友青睐的的鲜虾腐皮卷。
内馅鲜甜可口,外皮香脆,
沾上蛋黄酱或辣椒酱,更是Hociak !



鲜虾腐皮卷
(共做12卷)

材料  :
鲜虾仁   250g
鱼胶肉   50g
青葱粒   1汤匙
芫茜碎   1汤匙
姜茸       1/4茶匙

调味:
麻油 1/2茶匙
盐     1/4茶匙
糖     1/2茶匙
胡椒粉  适量
粟米粉  适量

腐皮(15cm x 20cm) 12张
适量紫菜(剪成细长片状)


做法:
1。 虾仁除肠洗净,放入一个朔料袋,以刀身拍数下。

2。将所有材料和调味料混合均匀成内馅。

3。 工作台上,摊开一张腐竹皮,舀入适量的馅料,手指将内馅调整成长条形,然后慢慢卷,最后以少许的水涂抹腐皮收口。

4。 在虾卷的中央部分涂上少许水,然后捆上一片紫菜, 粘紧。

5。烧热炸油, 将虾肉卷以中火炸至金黄色,捞起沥干油份,趁热享用。


温馨建议 :

1。只以刀身拍扁虾仁而不剁碎,是为了保留虾子的筋度,吃的时候口感扎实弹牙。

2。欲想把腐皮卷(春卷)卷得工整好看;首先将带馅腐皮卷一卷,右端往中央内折,再卷一卷,左端往中央内折,直接卷完,以少许的水涂抹腐皮收口。 这样卷出来的腐皮卷或春卷,左右两端厚度一致,不但工整好看,平稳的卷式,油炸时卷皮不松散也不爆馅。



只以刀身拍扁虾仁而不剁碎,是为了保留虾子的筋度,
吃的时候口感扎实弹牙。
Hit the prawns with a knife instead of mincing it to obtain the prawn's chunky bite.


首先将带馅腐皮卷一卷,右端往中央内折,再卷一卷,左端往中央内折,
直接卷完,以少许的水涂抹腐皮收口。
First, roll the bean curd skin with filling halfway, then fold the right side towards the center, roll the bean curd skin a bit more, then fold the left side toward center before rolling up the whole roll completely.  Lastly brush some water on the edge of the bean curd skin and seal it up .

Deep Fried Prawn Bean Curd Roll 
(yields 12 rolls)

Ingredients:
250g prawn
50g fish paste
1 tbsp chopped spring onion
1 tbsp chopped coriander

1/4 tsp chopped ginger


Seasoning :
Sesame oil 1/2tsp
Salt     1/4tsp
Sugar   1/2tsp
Some pepper
Some corn flour

Bean curd skin(15cm x 20cm) 12 pieces 
Some seaweed (cut into small strips)


Method :
1.  Devein and clean the prawns, put them into a plastic bag and use the knife to hit it a few times.

2. Combine all the ingredients and seasoning, mix well and set aside as filling.


3. Place one portion of filling on the bean curd skin. Use your fingers to shape it into a roll, slowly roll up then brush some water on the edge of the bean curd skin to seal it up .

4.  Wet the center part of the roll with some water and wrap it with a strip of seaweed .

5.  Heat up oil, deep fry the bean curd over medium heat till golden brown. Dish and drain, serve hot.




Tips :
1. Hit the prawns with a knife instead of mincing it to obtain the prawn's chunky bite.
2. To roll a nice and neat roll: 
First, roll the bean curd skin with filling halfway, then fold the right side towards the center, roll the bean curd skin a bit more, then fold the left side toward center before rolling up the whole roll completely.  Lastly brush some water on the edge of the bean curd skin and seal it up . 












This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).



Wednesday, 26 August 2015

肥鼠公仔饼 (Fat Mouse Doll Mooncake)



 最近安家娜娜受不住市面上月饼的诱惑,
要求安迪提早给她烘她爱吃的传统莲蓉月饼和公仔饼。

在做这批肥鼠公仔饼时,耳边仿佛听到当年红及一时的歌谣:
“我爱你,爱着你,就像老鼠爱大米。。。。。。。。”
于是你们就看到这一系列“肥鼠爱糙米”的照片了。
哈。。。。。哈。。。。。。

Tuesday, 25 August 2015

脆皮炸鱼饼 (Deep Fried Crispy Fish Cake)



前几天约了志同道合的好友到茶楼叹茶赏点心。
边吃边谈,边谈边研究,
mmmh........这道脆皮炸鱼饼好吃,里边应该有这,有那。。。
不如趁“点心月”结束之前,我们也把它变出来与大家分享。


 个人觉得,这道点心不难做。
重点是鱼胶肉必须鲜甜,所以找来了马友鱼胶肉。
加上大葱丁,青葱粒,芫茜碎的点缀;炸脆的水饺皮加持;
这道点心,还真的美味可口!


看着那圆边单调的鱼饼,一时兴起,拿出花形满分模子。
往鱼饼一按,一朵朵太阳花似的鱼饼,即入眼帘;
看了也开心!


脆皮炸鱼饼
可做12块

材料 :
马友鱼胶肉 300克
猪胶肉           50克
大葱丁             2汤匙
青葱粒             1汤匙
芫茜碎             1汤匙
姜茸                 1/4茶匙

水饺皮             24片

调味 :
麻油   1/2茶匙
盐       1/4茶匙
糖        1/2茶匙
胡椒粉  适量
粟米粉   适量

做法  :
1。将所有材料及调味倒进一个搅拌盆。搅拌均匀,再顺一个方向搅拌至浓稠起胶。
2。放一片水饺皮在工作台上,要一汤匙做法(1)的内馅,压扁,内馅以外的部分刷上一层水,再拿另一片水饺皮覆盖,压紧边沿即可。(如果喜欢造型鱼饼,那就以喜爱的模子切出)。
3。 热油锅,中火炸至微黄,最后大火快速炸至金黄色,沥干油分,即可上桌。



Deep Fried Crispy Fish Cake
Yield 12 pcs

Ingredients:
Fish paste              300g
Minced meat           50g
Diced onion          2tbsp
Chopped spring onion             1tbsp
Chopped coriander leaves      1tbsp
Chopped ginger            1/4tsp

Shui gao pei(dumpling wrappers)   24 sheets


Seasonning :
Sesame oil 1/2tsp
Salt    1/4tsp
Sugar      1/2tsp
Some pepper
Some corn flour

Method  :
1.  Mix all ingredient and seasoning into a mixing bowl. Mix well, stir with one direction until it become gluey and thicken.
2.  Place piece of shui gao pei(dumpling wrappers) on the working desk, scoop a spoon of filling from (step 1) , wet with water the surrounding area and cover with another piece of wrapper. Press firmly the edge. ( You may cut with any cutter to create the shape you like). 
3.   heat up oil,  deep fry with medium flame until golden color, drain the excessive oil and serve hot







This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).

Monday, 24 August 2015

花生煎堆 (Sesame Balls with Peanut Filling)



那天做了安哥喜欢的豆沙煎堆,家人都很喜欢。
今天再度煎堆,只是把内馅从豆沙换成炒香花生碎。


这是娜娜喜欢的口味,
所以他很赏脸,全谱8颗,
她一人就消化掉6颗,每吃就嚷: 香!
哈。。。。哈。。。。。
小姐,当然香啦,自家烤的花生碎和芝麻粒喔!
够火候,够新鲜。




花生煎堆
(共做8粒)


材料A
120g       烤香花生碎
  30g       黄糖
  45g       溶化奶油

材料B
140g        糯米粉
12g          黄糖
1/4茶匙    苏打粉
130g        牛奶

材料C
适量烤香 黑,白芝麻

做法:
1。将所有材料(A)混合均匀, 搓成8粒小圆球, 放入冰箱里备用。


2。把材料B的糯米粉,糖和苏打粉搅拌均匀,牛奶慢慢加入,搓成软硬适中的面团,分成8份,包入做法(1)的花生球, 搓圆,沾上芝麻。
   
3。 油烧热后,中火把(2)炸至金黄,捞起沥干油分,即可享用。
   

 温馨建议 : 
1。掌心涂点油,这样包裹内馅的工作就比较好操作。
2。内馅包裹尽量不要外泄,这样可避免油炸时,溅油的灼伤情况。
3。 想要芝麻粒粘满煎堆球,就得把裹好的煎堆球,先湿一下水,再沾上芝麻粒。




Sesame Balls with Peanut Filling
 (yield 8 balls)

Ingredients A
120g       toasted chopped peanut
  30g       brown sugar
  45g       melted butter

Ingredients B
140g glutinous rice flour  
12g brown sugar 
1/4 tsp baking soda 
130g  milk 

Ingredients C 
Some toasted sesame seed

Method : 
1. Mix all the ingredients(A), divide into 8 small ball and chill in the fridge for later use.

2. Mix glutinous rice flour, sugar and baking soda of ingredients B in a bowl, slowly add in milk and knead to form a dough, divide into 8 portion and wrap in filling from step(1). Shape it to form ball shape and coat with sesame seed.


3. Heat oil in a pot, deep fry (2) until golden brown, remove from pot and place glutinous sesame ball at kitchen towel to remove excessive oil.


Tips : 
1.  To ease the wrapping and shaping job you can coat your palm with a layer of oil.
2.  To prevent the oil  from splashing during the frying process, proper wrapping and shaping must be done.
3.  To obtain full ball of sesame seeds , wet the ball before coating with sesame seeds.















This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).




This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
and hosted by Jess from Bakericious.

***** Enjoy ! ***** 


Tuesday, 18 August 2015

割包( Sandwich Pau / Koah pau)


前几天,为家人烧饭时,再重温芋头扣肉的粉糯香醇。
当时一个食谱蒸了2碗,一碗当了晚餐;
另外一碗想着当第二天的午餐。

结果尝试用点心楼老板娘,May 大力推荐的包皮,
给家人做了这个松软幼滑的割包。
谢谢May的好介绍,家人都好喜欢,
我想以后做包子都会用回这个谱了。



割包好比中式三明治,喜欢啥夹馅就夹啥来吃。
除了芋头扣肉加生菜,我也准备了,香煎午餐肉加新鲜黄瓜片。
2款各有千秋,都好吃。



割包
食谱参考 : 厨苑食谱
原食谱来自:蓝塞珍, 做点心


皮料:
170克包粉
少许盐
1/2小匙即溶干酵母
32克細糖
85克清水
10克白油

** 2克泡打粉


做法:
1。将所有皮料(除却泡打粉)混合均匀, 搓成光滑的面团,盖上湿布休面让它发酵至双倍大。

2。 加入泡打粉, 充分将其混合柔至均匀, 盖上湿布松弛20分钟。

3。 再度轻柔面团, 分割成6份。 将一小份面团擀成大约3" x 6" 长条形,涂上少许油使其面团分开,折半,排在纸上,重复至完,放在蒸盘上, 待发15分钟至按下面团有弹性。

4。待水滚后,放入蒸笼里,以大火蒸约5分钟即可。 放置1 分钟后才开盖。

5。 蒸好的割包,去纸,开口,夹上喜爱的夹馅,如:青瓜,午餐肉或生菜芋头扣肉,即可享用。



Sandwich Pau / Koah pau
Recipe adapted from : 厨苑食谱
Origin recipe from :  Delightful Snacks & Dim Sum, Agnes Chang

Skin ingredients:

170g pau flour
a pinch of salt
1/2 tsp instant yeast
32g castor sugar
75g water
10g shortening 

** 2g baking powder


Method ;
1.  Mix all the skin ingredients (accept the baking powder), knead it into a smooth and pliable dough.

2.  Add baking powder and knead evenly, rest for 20 minutes.

3.  Knead the dough again, and divide the dough into 6 portions. Take 1 portion and roll into 3" x 6" ellipse shape, spread a layer oil on the surface, fold into half and place on the paper, repeat the process until all doughs are done. Arrange the sandwich pau on the steaming tray. Proof for 15 mins.

4.  Place it into boiling steamer and steam it for 5 minutes and let it stay for 1 minutes before open the cover.

5. Sandwich the steamed sandwich pau with your choice filling like "cucumber and luncheon meat " or "some greens and braised pork belly with yam", then enjoy!





Braised Pork Belly with Yam)

Copy and WIN : http://bit.ly/1J3vX3K
Braised Pork Belly with Yam)

Copy and WIN : http://bit.ly/1J3vX3K
Braised Pork Belly with Yam)

Copy and WIN : http://bit.ly/1J3vX3K

喜欢这个牌子的午餐肉,瘦肉较多,不油腻。
锅煎时,香气熏天,咬起来时,肉质满满。
加几片清脆的黄瓜片,那味道和口感,恰恰好!


松糯的芋头,入味的扣肉,香醇的酱汁加上鲜菜,
另一种撩人的风味。






This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).

Monday, 17 August 2015

五香蜂巢芋角 (Fried Taro Dumplings / Wu Gok)



芋角或者俗称“午咯 Wu Gok”是点心楼的必备的点心之一。
托这个月最佳食谱的福,终于也出现在安家的厨房里了。 
虽然卖相无法跟外面茶楼大师傅们的比美,
但是味道却令人满意的。


经过亲自体验,各人的结论是:欲想炸出漂亮的蜂巢芋角;
首先油量需充足使整颗芋角浸泡油内,
然后暴热的火候,同时数颗芋角一起炸,
这样分散了过高的热度,芋角在适度的火候下,
既能爆出蜂巢效果,同时也呈金黄色的外貌。



五香蜂巢芋角
共做8个

皮料:
300 克芋头(蒸熟, 压成泥)
80克 澄粉
40克 白油/奶油
80克沸水
1/2茶匙 黄糖
1/2茶匙 苏打粉
1/4茶匙 五香粉
1/4茶匙 盐

馅料:
80克 瘦肉,切丁
80克 胶肉
20克 红萝卜,切丁
20克 冷冻青豆
1个 大葱,切丁
1茶匙 爆香芝麻

调味料:
1大匙蚝油, 1/4茶匙黑酱油, 1/4茶匙盐,1茶匙糖,  适量胡椒粉
1大匙粟粉  + 3大匙清水(勾芡)

做法:
1. 锅里烧热2大匙油, 爆软大葱丁, 加入瘦肉丁和胶肉炒香, 加入红萝卜丁, 炒匀, 加入调味料炒匀,加入青豆炒拌均匀。 最后加入芡水拌匀。盛起, 备用。
2. 将澄粉和苏打粉混合置盆里, 冲入沸水, 快速的以筷子搅拌均匀, 揉成团。
3. 加入芋泥, 白油/奶油以及其余的材料, 揉至均匀成软团。平分成8份, 包入馅料成芋角。
4. 热炸油, 将芋角放入热油中炸至金黄色或蜂巢状, 捞起即可。


温馨建议:
欲炸出蜂巢效果的芋角,油量必须可以让整颗芋角浸透,火候务必要够暴热。 同时数颗芋角一起炸,这样分散了热度,炸出来的芋角是金黄色并带蜂巢效果。


 很喜欢这次的芋头,白净松糯。
在选购芋头时,选长得饱满圆滚滚,外皮干净无烂,
同时以手指往芋身,弹弹几下,
听到清脆的声音,一般芋肉都
会松糯。




高温滚油,数颗一起炸,就能炸出 美美的蜂巢芋角了


 Fried Taro Dumplings / Wu Gok
(yield 8 pcs)

Pastry ingredients:
300g yam/taro, steamed and mashed

80g wheat starch
40g shortening/butter
80g boiled water
1/2tsp brown sugar
1/2tsp baking powder
1/4tsp five spices powder
1/4tsp salt

Filling:

80g  lean meat, diced
80g  minced meat
20g  carrot, diced
20g  frozen green peas
1 onion, diced
1tsp toasted sesame seed
Seasoning:
1 tbsp oyster sauce, 1/4 tsp dark soy sauce, 1/4 tsp salt, 1 tsp sugar, some pepper
1 tbsp corn flour + 3tbsp water


Method:
1. Heat 2 tbsp cooking oil, saute the onion until soft. Add the lean meat and minced meat stir-fry until aromatic, add in diced carrot and stir well, stir in  seasoning and mix well, add in green peas stir well . Thicken with corn flour water and dish up. Set aside.
2. In a mixing bowl, put in wheat starch and baking soda, pour in boiling water, use chopsticks stir quickly to mix well .
3. Add mashed taro, shortening/butter and the balance of the ingredients,  knead it until well incorporated. Divide into 8 portions and wrap in filling and seal up.
4. Deep fry with high heat oil until golden colour or honeycomb-like. Dish up and serve hot.


Tips:
To produce honeycomb-like Wu Gok, sufficient oil is needed to cover the whole Wu Gok. Fry them over very high heat, a few balls at a time, so that the heat energy can be shared among the Wu Goks to obtain a nice golden color with honeycomb-like pattern.
















This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
and hosted by Jess from Bakericious.


This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).



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