香菇海参焖猪手 (Braised Pig Trotter with Sea Cucumber and Mushroom)

香菇海参焖猪手 ~ 一道让人想过年的菜肴。

难道安迪想过年了？

非耶！

话说某天，安哥接到一通电话，

移居沙巴的乡友，要他去接机，

然后乡友和他的友人有要事缠身。

结果丢了一箱的海鲜寄放我家冰箱，

隔天要事办完，回来领取海鲜，

临走之际，盛情款款留下一包A级源自米里(MIri)的海参，

就这样。。。。这道香菇海参焖猪手随缘而诞生了。

在此，向那位帅哥Mailo先生说声：

谢谢，感恩哦！

这就是帅哥Mailo 先生，口中A级的海参，

此碟的直径为10寸/26cm，

换句话说，此海参长约10寸，重约450克，

肉实带Q。

最妙的一点是，这海参竟然已经被处理干净，冷藏，

我只需要退冰，切片，就可以轻易的烹调了，

所以就想到啦啦lam，搞掂它！

哈。。。哈。。。。

听闻海参为零胆固醇的食才。

据说对于软骨耗损有修补的功效，因此身价也不菲。

虽然有着昂贵的价码，但是其味一般，

需要依附香醇的卤汁来衬托，

所以想到了这道充满年味的香菇海参焖猪手。

既然是好料呈现，自古独乐乐，哪有众乐乐的开心呢？

于是，把安哥的哥哥，嫂嫂，姐姐都给找来，

大家一起修铺软骨流失，

一起享受香喷喷的冬菇，猪手，海参美味呗！！

果然。。。。

焖煮至Q软的猪手，入口即化，香醇无比，

吸尽卤汁的冬菇，朵朵丰满汁甜香，

稍微焖煮数分钟的海参，保有Q弹的口感，

这一煲山珍海味，确实赢得一票兄姐的赞赏哦！

所以说。。。。独乐乐，不如众乐乐呢！！

香菇海参焖猪手
（供10人份）

材料：
泡净海参 2大条（约850克）
猪手 1只  （约1400克）
香菇   100克
青葱   2小棵，去根取上端，拍扁
蒜头  1头，去皮，拍扁
老姜  1块，切片
八角   3粒

调味料 ：
蚝油   2汤匙
生抽   2汤匙
老抽   1汤匙
白米酒 1汤匙
水         1200毫升

适量的盐，糖和胡椒粉。

做法 ：
1。猪手斩块，以沸水川烫后，捞起，过冷水。
2。香菇浸泡至发胀，去蒂，扭干待用。
3。泡净后的海参，切片。
4。锅中热油，爆香蒜头末，青葱，姜片和八角，加入香菇，翻炒均匀。
5。加入斩块猪手，中火翻炒数分钟，加入老抽，生抽和蚝油，翻炒至猪手上色，均匀。
6。将炒香的猪手倒入一个深煲，加入水，煮滚，转小火焖1 1/2小时或至猪脚软。
7。最后调入适量的盐，糖和胡椒粉，加入切片海参继续焖6- 8 分钟即可。

温馨分享 ：
~   家里只有50克的冬菇，所以另外的50克我以花菇取代。
~   我保留浸泡冬菇的水取代水，来焖猪手和冬菇。

这两条海参约重850克

家里只剩50克冬菇，花菇倒是一大堆，

所以一贯的就地取材，另外的50克就已花菇顶替了。

沸水川烫后的猪手，除了干净，也将微微的猪腥味一并除掉。

Braised Pig Trotter with Sea Cucumber and Mushroom
(for 10 pax)

Ingredients ：
2 cleaned sea cucmber ( about 850g)
1 pig trotter (about 1400g) 
100g mushroom
2 stalk spring onion, using only the upper part (pressed with a knife)
1 piece garlic, with skin removed and crushed with a knife
1 piece old ginger, sliced
3 star anis

Seasoning  ：
2 Tbsp oyster sauce
2 Tbsp soya sauce
1 Tbsp dark soya sauce
1 Tbsp rice wine
1200 ml  water      

Some salt, sugar and pepper

Method ：
1. Chop the pig trotter into large pieces then blanch them (dipped into hot water for a brief moment before transferring immediately to cold water) to clean them.
2. Soak the mushrooms until they swell up, remove the stems and squeeze them dry.
3. Immerse the sea cucumber until clean before slicing.
4. Heat some oil in a wok, saute the crushed garlic, spring onions,  ginger slices and star anis. Add in the mushrooms and stir-fry evenly.
5. Add in the chopped pig trotters and stir-fry over a medium flame. Add in the soya sauce, dark soya sauce and oyter sauce , continue stir-frying until the colour of the pork changes evenly.
6. Transfer the pig trotters into a pot, add in the water and bring to a boil. Once boiling, reduce the flame to a low flame and allow it to simmer for 1.5 hours, or until the pig trotters soften.
7. Finally, season with salt, sugar and pepper as desired, then add in the cut sea cucumber and simmer for a final 6-8 minutes before serving.

Tips ：
~   I only had 50g of donggu (a variant of the shitake msushroom), thus I added 50g of huagu (a different variant of shitake mushroom) to make up a total of 100g of mushrooms
~   I kept the water used to soak the mushrooms and used it to simmer the pig trotters and mushrooms.

海参是海味食品，它富含蛋白质、粗脂肪、碳水化合物、氨基酸、钙、磷、铁、碘、维生素等营养成分，胆固醇的含量则几乎为零。而且海参肉质细嫩，又富有弹性，滋味鲜美爽口，是极好的滋补品。

海参不仅富含蛋白质，同时是低胆固醇、低脂肪的食材，这一特点在众多食材中，非常少见，在补充人体所需蛋白的同时，又不加重脂肪、胆固醇的负担，因此受到广大养生爱好者的追捧。

经常食用海参能降低胆固醇、血脂和血糖，改善人体心脑血管，防止血栓形成，并能提高机体免疫力，增强体质，降低血液中胆固醇浓度，预防由动脉硬化、脑血栓引起的心血管疾病，减轻炎症，增强记忆力，改善睡眠，防止肿瘤扩散，对孕妇、老年人、幼童及术后病患者的身体健康有极大帮助。（资料载自这里）

@@@@@ Enjoy ! @@@@@@

Mrs Ng SK 牛油蛋糕( Mrs Ng SK's Butter Cake)

前几天和朋友喝茶，

朋友问起，可有好吃的牛油蛋糕食谱分享。

这倒问起安迪了，想想近年为了安娜和安哥的口味，

都是烤些带有坚果的牛油蛋糕。

今天安迪就与朋友结缘，网上走了一趟，

看上这款口碑不错的Mrs Ng SK 牛油蛋糕。

本来还以为这么“穷”的西式牛油蛋糕，

应该是来自Ang Mo Lang (洋人）的分享。

没想到追读下去，却原来是来自金宝的一位太太(MRs Ng),

是她给教堂的教友分享这么棒的牛油蛋糕，

然后又无私的分享食谱与大众，

今天我们才有口福，享受到如此美味的牛油蛋糕。

在这里，向MrsNg 至于万二分的敬礼！

谢谢她的无私分享，

网路烘焙圈多亏有这些博学又大度的前辈，

才让我们这些空有兴趣却乏有功力的"菜鸟"，

一步步缩短进步的空间，

感恩！感恩！

蛋糕组织绵密带松软，一级棒的口感。

在烤箱烘烤时已经香气溢满屋，所以香醇诱惑是必然的。

这谱跟一般全蛋打法的牛油蛋糕不一样，

我想，分蛋式的做法，是失败率较低的原因。

很好的一个食谱，

如果你在觅着牛油蛋糕食谱，

不妨也试一试。

Mrs Ng SK 牛油蛋糕

一个8x8寸方形烤盘
食谱参考 ：这里, Table for 2

材料料 (A):

蛋白（A级鸡蛋） 3个

细砂糖                   50克

材料(B)
牛油 230克

细砂糖  150克（我减至130克）
蛋黄 （A级鸡蛋)  3个
自发面粉  200克(过筛)
牛奶   60毫升
香草荚 1条, 用刀子刮出香草籽 (或1茶匙香草精）


做法:
1。将蛋白打至起泡后，分3次加入50g的幼糖打至接近硬性发泡。
2。将材料(B)的牛油和细砂糖用搅拌器打至松发，然后加入香草籽，稍微打一下。
3。逐粒加入蛋黄，拌匀后才加入第二粒。
4。将一半的面粉加入，以慢速搅拌均匀后，牛奶分两次慢慢加入，搅拌均匀，再将剩下的面粉加进去，搅拌均匀。
5。蛋白霜分两次轻轻的加进面糊里，然后倒入以抹油和铺了纸的8 x 8寸方形模子。
6。放入已预热的烤箱，以160°c烘50分钟或至熟。

温馨提醒：
~  如果采用B级鸡蛋，需要换成4个（或包壳重量为200克）
~  原食谱的蛋白霜打至硬性发泡，个人觉得“接近硬性发泡“和牛油蛋黄糊会比较容易混合，所以稍微减少了打蛋白的时间。过硬的蛋白霜不止难于混合，出来成品往往会爆脸哦。
~  逐粒加入鸡蛋，拌匀后再加，会使面糊更为顺滑，出来成品，组织会较绵密。

Mrs Ng SK's Butter Cake

Ingredients (A):

3   Egg White（Grade A） 

50g  Caster sugar 

          

Ingredient (B)
230g  Butter
150g  Caster sugar (I reduced to 130g)

3   Egg yolk （Grade A)
200g   Self raising flour (Sifted)
60ml    Milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

Mehtod :

1. In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until  almost stiff peaks form.

2. In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy.  Add the egg yolks, one a time and beat it in before adding the next. Beat in the vanilla extract.

3.  Fold in half the flour.  Add the milk and mix. Add the remaining flour and fold until just incorporated.

4.  Transfer  the egg whites into the egg yolk batter by 2 batches. Gently fold it until all the egg whites have been incorporated. Pour the batter into a lined and greased 8×8-inch baking pan.

5。Bake at preheated oven 160°C for 50 minutes.


Tips：
~  If you are using Grade B's egg, then have to use 4 eggs ( total weigh including shell equal to 200g)
~  The original recipe noted the meringue is needed stiff peak.  However base on my personal experience, the "almost stiff peak foam" will be easier to fold in the butter egg yolk batter.   
~   Add the egg yolks, one a time and beat it in before adding the next is to ensure the incorporation of the batter, so that the end product will get fine and smooth texture.

@@@@@@ Enjoy ! @@@@@@

咖啡卡士达螺旋卷(Coffee Custard Spiral Rolls)

朋友给安迪送来几款卡士达酱，

 有榴莲，巧克力和咖啡口味。

My friend gave me a few different flavors of custard jam; durian, chocolate, coffee......

 想起很久以前，做过这款螺旋卷，当时内馅是巧克力酱。

今天，就试试以咖啡卡士达取代，我想应该也会好吃。

I remember having done this type of Spiral Roll before. Back then I had used chocolate sauce, so I decided to try using coffee sauce instead this time.

咖啡卡士达螺旋卷
共做6卷

材料：
A
100克高筋面粉
50克低筋面粉
20克细砂糖
1/8茶匙盐
2 克即溶酵母粉
20克全蛋
80克鲜奶

B
10克无盐奶油

C
咖啡卡士达酱（内陷）：
170克鲜奶（我以巧克力鲜奶取代）
10克既溶咖啡粉
50克细砂糖
2个蛋黄
15克低筋面粉



做法：
1。  材料A 全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。

2。  加入无盐奶油用慢速搅入，再用中速搅成克拉出稍透明薄膜的面团。

3。  面团放入容器内并盖上保鲜膜，进行基本发酵约60 分钟。

4。  咖啡卡士达酱 : 在一个小煲将鲜奶和既溶咖啡粉煮至起小泡泡。将蛋黄和细砂糖打至浅黄色，筛入低筋粉，拌匀。再加入咖啡鲜奶液，拌匀，过滤。最后将之以中火煮至浓稠，置旁待凉后，包上保鲜纸，冷藏于冰箱备用。在挤入螺旋面包前，请将冷硬的咖啡卡士达酱搅拌软化才进行。

5。  面团分割成6等份，滚圆后盖上保鲜膜，松弛约10分钟。

6。  面团整形成长约 45公分的长条形，先将面团黏紧在螺管烤模的尖头处，再一圈圈的饶完面团，放入烤盘，盖上保鲜膜，进行最后发酵约25分钟。

7。  面团表面上刷上均匀的蛋液，放入已预热的烤箱中，以190°C 烤约15分钟。

8。  面包放凉后，将可可卡士达将挤再面包的内部即可。

Coffee Custard Spiral Rolls

Ingredients:
A
100g bread flour
50g cake flour
20g caster sugar
1/8tsp salt
2g instant yeast
20g egg
80g fresh milk

B
10g unsalted butter

Coffee custard filling:
170ml fresh milk (I substitute with chocolate milk) 
10g instant coffee powder
2 egg yolk
50g caster sugar
15g cake flour

Method:
1. Mix all of ingredients A together. Knead it into a dough using slow speed, then switch to medium speed and knead until the dough becomes shiny.

2. Add in the unsalted butter and knead at slow speed, then switch to medium speed and knead until the dough turns pliable.

3. Place the dough in a container and cover the container with cling wrap to rest for an hour.

4. Coffee custard filling: Boil the milk and instant coffee powder in a pot until it starts to bubble. Beat the egg yolks and caster sugar until light yellow and sieve in the cake flour. Mix the coffee milk mixture with the egg and flour mixture and sieve it. Cook the mixture over a medium flame until it has thickened. Pour the mixture into a wide and shallow bowl, then cling wrap it and refrigerate. Stir the filling to soften it before using.

5. Divide the dough into 6 equal portions. Roll the portions into balls and cling wrap them and rest for 10 minutes.

6. Roll the dough into a long shape, about 45cm in length. Press and wrap one end onto the sharp end of the spiral mould, then continue to wrap the dough around the mould in a spiral fashion. Place it on a baking tray , cover with cling wrap and resting for 25 minutes.

7. Brush the surface of the bread with eggwash and bake in a preheated oven at 190°C for 15 minutes.

8. Once the bread has cooled, pipe the coffee custard into the bread and serve.

 其实对口味不重的人，这螺旋卷本身已经很香软，很好吃！
当然，加上咖啡卡士达 ，就更加锦上添花，
口感添，美味增！
For those who prefer a milder taste, the bread itself is actually soft and tasty enough. The coffee jam just makes it all the more delicious and aromatic!

@@@@@Enjoy!@@@@@

喜登星洲之大都会~迷你巧克力开心果挞 (Write up in Sin Chew Dairy ~ Chocolate Pistachio Tarts)

开心星期六，

大家午间好，

今天安迪与大家分享一道迷你，

可爱又情结“星州日报之大都会”的喜悦甜品。

~迷你巧克力开心果挞~

Good afternoon, everybody! On this lovely Saturday afternoon, let me present to you this adorable treat that made it to a write up in Sin Chew Daily:

~Mini Chocolate Pistachio Tarts~

上个月中，承蒙星州日报的代表来电，

邀约安迪做个短访和分享2道甜点，

选来一中一西，分别是中点的南瓜蛋挞（Pumpkin Egg Tarts)；

和西点的迷你巧克力开心果挞(Mini Chocolate Pistachio Tarts)。

今天终于随缘上市了，

开心与大家分享这美好的一刻。

Last month, I received an invitation from Sin Chew Daily to present two dishes for an interview with them. After some consideration, I decided on two different tarts: the rather Oriental Pumpkin Egg Tarts and a Western counterpart, this Mini Chocolate Pistachio Tarts.

充满巧克力香气的挞皮，

浓郁的巧克力淋浆，

清新的鲜橙焦糖淋浆，甜而不腻。

还有烤香的开心果碎，丰富了口感。

加上小小一口，这道甜品既美味可口，又讨喜。

The chocolaty deliciousness of the tart pastry, the rich flavour of the chocolate ganache, with the orange caramel lending a refreshingly zesty burst and the roasted pistachios adding crunchiness to the overall texture. These mini tarts are indeed a treat packed into individual mouthfuls.

迷你巧克力开心果挞
共做29个迷你挞
食谱参考 ：这里

塔皮材料：
面粉 110克
可可粉 15克
奶油 60克
糖粉 35克
蛋 25克

做法 ：
1。把软化但还是冰凉的奶油切小丁块，混合蛋，糖粉，面粉，用手指搓成砂粒状。然后轻轻搓匀成团，将面团冷藏于冰箱45分钟。

2。将面团从冰箱取出，置放温室15分钟。

3。将退冷后的面团分成29份（约12克/1份），取一份铺在蛋挞模型里慢慢按,，然后塔皮底部用叉子叉些洞孔，完成29个模子后送入预热烤箱170°C 烤约12分钟。取出置旁待凉备用。

焦糖淋浆(Soft Caramel):
100克 鲜奶
100克 细砂糖
5克 鲜橙皮削
30克 糖浆
50克 牛油

巧克力淋浆(Soft Ganache):
75克 黑巧克力块
100克 动物性鲜奶油
60克 开心果或核桃， 烤香并剁碎（也可随喜换上其他干果）

做法:

1。焦糖淋浆 ：在一个小煲内 将所有材料混合均匀，中火煮至浓稠，置旁待用。

2。巧克力淋浆 ：在另一个煲内，小火煮热动物性鲜奶油，倒入黑巧克力块，搅拌至巧克力块溶化，浓稠淋浆。（如果淋浆太稀可以再加入少许的巧克力块。）

3。在冷却后的挞皮内，舀入1小匙焦糖淋浆，撒入一些烤香开心果碎或核桃碎，再舀入1汤匙巧克力淋浆，微微轻震迷你挞以便表层平滑。冷藏于冰箱1小时后即可享用。

回想5年前的安迪还是烘焙新手，

却很幸运遇上很多老练的前辈，不啬给与教导与鼓励。

今天，本着取之社会，回馈社会的道理，

安迪接受此回简访并分享如何就地取材，随具运用，

做出一道道料理和烘焙，

希望带给有缘的朋友一股正能量。

Five years ago, I was still a newbie to the baking scene. Thanks to the generous guidance of many seniors, I have made it thus far, and so it is only right that I give back to the community by sharing my own tips and experiences on how to improvise and bake tray after tray of delicious goodies. May this sharing help many others!

访谈中有谈起2年前，

NTV7的邀请，上电视分享早餐和年饼的经验 。

当时烘焙技巧只属一般，

还是胆粗粗的接受挑战，

就是为了给孩子竖立一个模范，

如今回想，还真的佩服自己的傻劲和勇气，

呵。。。。呵。。。

My presentation on NTV7 two years ago was brought up during the interview. Back then, my baking skills was but mediocre. Still, I took up the challenge to teach my daughter about the bravery of grabbing opportunities. Thinking back on it, I was quite gallant to do that! Hehe......

Mini Chocolate Pistachio Tarts
Yields 29 mini tarts
Recipe adapted from : HomeKreation

Tart pastry ingredients:
110g flour
15g cocoa powder
60g butter
35g icing sugar
25g egg

Method:
1. Cut the softened (but still cold) butter into small cubes, then mix it with the egg, icing sugar and flour by kneading with fingers to form a crumbly pastry. Lightly press the crumbs into a dough, refrigerate for 45 minutes.
2. Remove the dough from the fridge and place at room temperature for 15 minutes.
3. Divide the dough into 29 portions (about 12g per portion) and place a portion into a tart mould. Slowly press it into the shape of the mould, then prick the base of the tart with a fork a few times. Repeat this to get all 29 tart pastries then bake them in a preheated oven at 170°C for about 12 minutes. Set aside to cool.

Soft caramel ingredients:
100g milk
100g caster sugar
5g fresh orange zest
30g glucose syrup
50g butter

Soft ganache:
75g dark chocolate
100g whipping cream
60g pistachio nuts or walnuts, roasted and chopped coarsely (can also be replaced by other types of nuts)

Method:
1. To make soft caramel: mix all the ingredients evenly in a small pot, then cook them over a medium flame until thickened. Set aside for later use.
2. Soft ganache: heat the whipping cream in another small pot over a low flame, then add in the dark chocolate and stir until completely melted. Allow the ganache to thicken (add more chocolate if ganache is too thin).

3. Spoon in a teaspoon of soft caramel into the cooled pastry, then scatter some chopped nuts on top. Spoon in a tablespoon of chocolate ganache on top, then lightly tap the tart on a hard surface to even out the filling. Refrigerate for an hour before serving.

在此借机向星洲日报道声谢谢。

也谢谢今早在脸书留言鼓励的朋友们，

谢谢前辈们的分享，指教，鼓励。

烘焙分享路上有你们的认同，鼓励，

显得无比的绮丽！！！

Before I end this, I would like to thank Sin Chew Daily for giving me this sharing opportunity, as well as those who dropped by on Facebook this morning with words of encouragement. Thank you too to the help and guidance from my friends and seniors, without whom this baking journey would not have been as amazing!

@@@@@ Enjoy ! @@@@@@

榴莲冰皮月饼 (Durian Snow Skin Mooncake)

我知道中秋已过一星期了，

无奈中秋期间，探亲访友，跑透透，

结果差点把那一丁点的榴莲莲蓉馅给忘了，

幸好有人会不厌其烦的提醒我，呵。。。呵。。。

算是劳碌命中的幸福吧？

随着这最后一批的月饼落幕之后，

所有的月饼模子用具，也都封箱入室了。

为了中和商业莲蓉馅的甜度，

安迪一般都会加入适量的烤箱瓜子，

既美味又添口感。

榴莲冰皮月饼
共做14 x 50克冰皮月饼

材料 ：

A
100克 糕粉
135克 糖粉

B
25克 白油（shortening)

C
80毫升 冷水
1小滴食用绿色素

馅料：
378克 榴莲莲蓉馅
42克 烤香瓜子

做法：
1。 冰皮： 把材料(A)筛过，加入材料(B)混合均匀。倒入材料(C))搅拌成团。分成每份20 - 22克，搓圆。

2。 馅料： 将榴莲莲蓉馅和烤香瓜子混匀，分成每份30克，搓圆待用。

3。 将1份冰皮安扁，裹入馅料。放入月饼模按出花形，轻轻敲出即可。


小贴士：
1。 糕粉就是，用微波炉高温煮2分钟的糯米粉。
2。 此月饼每粒重50克  ： 皮重20克；内馅重30克

Durian Snow Skin Mooncake

Yields ：14 x 50g  mooncakes

Ingredients ：

A 
100g   Koh Fun (Cooked glutinous rice flour)
135g   Icing sugar

B
25g   Shortening

C
80ml  Cold water
1 small drop of edible green coloring

Filling ：
378g   Green Tea Lotus Seed Paste
42g     Toasted Melon Seed

Method ：

1.  Green snow Skin :  Sift ingredients (A).add in ingredients (B) and mix well combined.  Add ingredients (C), knead into dough. Divide into 20 - 22g each. Roll into balls.

2.  Filling : Mix the Durian Lotus Seed Paste with toasted Melon seeds well. Divide it into 30g each, roll into balls and set aside.

3.  Flatten Green Snow Skin, wrap in a ball of filling.  Press it in a mooncake mould. Tap lightly to de- mould.

Tips：

1. You can prepare Koh Fun by cooking the glutinous flour with microwave high temperature for about 2 minutes.

2. Weight of the mooncake :50g  ： Pastry :20g；Filling :30g

@@@@@ Enjoy ! @@@@@@