Tuesday, 21 March 2017

紫薯芋泥红龟糕 (Purple Sweet Potato Ang Ku Kuih with Yam Paste Filling)



 是不是心里在嚷着: “怎么又是红龟糕?”
哈。。。。哈。。。。。
好啦,安迪承诺这是最后一练了,
要等久久再上红龟糕的贴了。

Ang Ku Kuih(AKK) again?
I am sorry if you are bored with my  AKK practicing.
I promise
 the next AKK post will be a long long time later. Lol.



 美美的紫色。。。。。
变出美美的红龟糕。。。。。
加上香香的芋泥,我。。。。破例吃了2个哦!

明天的游泳运动得加个10轮咯。。。。 
呜。。。。。呜。。。。
贪吃是需要付出代价滴:(

Beautiful purple color from the sweet potato, resulting in this stunning purple AKK that is too yummy to resist! I actually ate TWO of it, oh my........! I'll have to pay for this by swimming extra laps when I go swimming tomorrow. :(









紫薯芋泥红龟糕
食谱参考: 这里
共做12个(60克)的红龟糕

红龟糕皮材料:
紫色番薯泥 - 100克
细砂糖 - 1汤匙
清水 - 130克
糯米粉 - 200克
食油 - 25克
少许的盐

内馅 :
芋泥    240克
(芋泥制作食谱,请参考:这里


做法:

1)把所有的糕皮的材料(除了水)放入容器里。搅拌均匀。
2)慢慢加入清水,将材料搓成面团。大约搓5分钟至面团有点弹性便可。
3)把面团平均分割,每份大约40克。
4)将小面团搓成圆形,压扁后包入豆蓉馅(每份大约15 - 20克)后,再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。
5)蒸锅水滚后,把糕放入蒸7分钟。
6)蒸好后,在糕的表层涂上少许的食油便可。

温馨提示 :
椭圆形模子  :  皮40克; 内馅20克
桃子形模子  :  皮38克; 内馅17克 









Purple Sweet Potato Ang Ku kuih
Recipe adapted from  :  Here 
Yields 12pcs(60g)Ang Ku Kuih

Ang Ku Kueh skin:  
100g mashed  purple sweet potato 
1tbsp caster sugar
130g water
200g glutinous rice flour
25g cooking oil
pinch of salt

Filling : 
Yum paste   240g
(Yum paste recipe pls refer : Here)

Method:

1) Mix all the ingredients except water evenly in a container.
2) Add in the water gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic and pliable .
3) Divide the dough into equal portions of about 40g each. Roll them into balls then flatten the into circles before wrapping in the yum paste filling(about 15 - 20g each). Roll it into a circle again and put it into a flour-dusted mould. Demould and place on a piece of lightly oiled banana leaf.
4) Boil water in a steamer and steam the kueh for 7 minutes.
5) Brush the steamed Ang Ku Kueh lightly with cooking oil and you're done.

Note :  
For the Oval shape mould : skin 40g; filling 20g
For the Peach shape mould : skin 38g; filling 17g


 这次做了6只大红龟,6粒大桃。
剩下30克的面团,不想浪费,
随机做了两只迷你版的小红龟,
上图是其中一只。 
After making 6 large oval-shaped AKK 
and 6 large peach-shaped AKK,
I used the remaining 30g of dough to make 2 mini oval-shaped AKK.
One of the mini AKK is shown in the picture above.










 1只大红龟和2只小红龟。。。。。。
1 senior tortoise and 2 baby tortoises......  


 @@@@@@ Enjoy ! @@@@@@


Monday, 20 March 2017

芋头馅 (Mashed yam filling)








芋头馅:
材料:
去皮芋头   600克
细砂糖       100克
无盐奶油     36克
全脂奶粉     24克

做法 :
1。 将去皮的芋头切成丁,然后大火蒸20分钟。
2。 趁热加入细砂糖,奶油和奶粉,以搅泥器(或叉子)和汤匙快速搅拌均匀即可。
3。 冷却后即可用来做蛋糕,并干,面包,糕点的馅料。






蒸好的芋头丁
Steamed diced yum

加入细砂糖,奶油和奶粉.
Add in sugar, butter and milk powder.

搅泥器( 来自一位善良,能干的好姐妹,谢谢,感恩哦)
masher (A gift from a kind and talented sister, thank you very much!)


趁热以搅泥器(或叉子)和汤匙快速搅拌均匀.
While the steamed yam still hot,  
use masher(or folk) and spoon  to mash and mix it well.




Mash Yam Filling

Ingredients :
Skin yam   600g
Caster sugar      100g
Unsalted butter     36g
Full cream milk powder    24g

Method : 
1.  Dice the yam and steam with high flame for 20 minutes.
2.  While the steamed yam still hot, add in the sugar, butter and milk powder. use By using masher(or folk) and spoon mash and mix well as soon as possible.
3.  Once the mashed yam is cool down, it can be use as filling for cake,biscuit,bread and kuih. 






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


Sunday, 19 March 2017

香兰豆沙馅红龟糕 (Pandan Ang Ku Kuih with Red Bean Paste)


继续红龟糕练习。。。。。。。
Continuing with my Ang Ku Kuih practice....


前天的橙薯绿豆馅红龟糕获得赞赏一片。。。。。
I received lot of compliments for my 
Orange Sweet Potato Ang Ku Kuih steamed the day before.....


今天以绿香兰取代之,
并换上蜜香的红豆沙内馅。
I substituted with green pandan for the skin and changed the filling into store bought red bean paste.



自家搅拌的浓缩香兰汁。
Homemade concentrated pandan leaf extract.


经过"朔身"漂亮的香兰红龟糕,
等着进蒸笼享受"嗓哪"呢。。。。。
A beautifully moulded pandan ang ku kuih waiting to be steamed.


然后。。。容光焕发的上镜咯。。。嘻。。嘻。。。
Freshly steamed and ready to go on the "runway"! Hehe.



香兰豆沙馅红龟糕
食谱参考:这里
共做24个(60克)的红龟糕

红龟糕皮材料:
番薯泥 - 200克
细砂糖 - 2汤匙
浓缩香兰汁- 250克
糯米粉 - 400克
食油 - 50克
少许的盐

内馅:
包装豆沙馅 480克

做法:
1)把所有的糕皮的材料(除了香兰汁)放入容器里。搅拌均匀。
2)慢慢加入香兰汁,将材料搓成面团。大约搓5分钟至面团有点弹性便可。
3)把面团平均分割,每份大约40克。
4)将小面团搓成圆形,压扁后包入豆沙馅(每份大约20克)后,再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。
5)蒸锅水滚后,把糕放入蒸7分钟。
6)蒸好后,在糕的表层涂上少许的食油便可。



Pandan Ang Ku Kuih with Red Bean Paste
Recipe adapted from  :  Here 
Yields 24pcs(60g)Ang Ku Kuih

Ang Ku Kueh skin:  
200g mashed sweet potato 
2tbsp caster sugar
250g concentrated pandan juice 
400g glutinous rice flour
50g cooking oil
pinch of salt

Filling :
Store bought red bean paste  480g

Method:

1) Mix all the ingredients except pandan juice evenly in a container.
2) Add in the pandan juice gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic and pliable .
3) Divide the dough into equal portions of about 40g each. Roll them into balls then flatten the into circles before wrapping in the red bean paste filling(about 20g each). Roll it into a circle again and put it into a flour-dusted mould. Demould and place on a piece of lightly oiled banana leaf.
4) Boil water in a steamer and steam the kueh for 7 minutes.
5) Brush the steamed Ang Ku Kueh lightly with cooking oil and you're done.



喜欢来自香兰的青草芳香。。。。。
Love the pandan fragrant........




 ***** Enjoy *****

Thursday, 16 March 2017

橙薯绿豆蓉红龟糕( Orange Sweet potato Ang Ku kuih)



安家计划月尾去扫墓,
安迪想着到时自己蒸些发糕,红龟糕之类的。。。。

My family is planning to pay a visit to ancestors for "qing Ming",
so I though I could steam some Ang Ku Kuih as offering.



但是。。。。最近少做糕点,怕是生疏了,
到时不懂要拿什么去拜祭婆婆呢?

However, It has been quite some time since my last steaming.
Thus, I 've decided to get in some practice now to ensure 
I do a good job for Qing Ming.







加入橙薯泥,颜色自然,糕体软Q,
内馅自家炒,甜香不腻,
好吃!
I like the natural orange color,
 soft and chewy texture of the Ang Ku kuih
which is contributed by the mashed orange sweet potatoes.




橙薯绿豆蓉红龟糕
食谱参考: 这里
共做24个(60克)的红龟糕

馅料:
绿豆瓣 180克
幼糖 120克
盐 半茶匙
油 70毫升
水 70毫升

做法
1.  馅料:绿豆瓣洗净,泡水2个小时,沥干水份,蒸20 - 25分钟至熟透,趁热放入搅拌器内打烂。
2.   幼糖,盐,油及水放入锅中煮溶,加入(1)炒至干,待稍凉又带点温热的时候分成24等份,每份约20克。

红龟糕皮材料:
橙色番薯泥 - 200克
细砂糖 - 2汤匙
清水 - 250克
糯米粉 - 400克
食油 - 50克
少许的盐


做法:

1)把所有的糕皮的材料(除了水)放入容器里。搅拌均匀。
2)慢慢加入清水,将材料搓成面团。大约搓5分钟至面团有点弹性便可。
3)把面团平均分割,每份大约40克。
4)将小面团搓成圆形,压扁后包入豆蓉馅(每份大约20克)后,再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。
5)蒸锅水滚后,把糕放入蒸7分钟。
6)蒸好后,在糕的表层涂上少许的食油便可。



 绿豆蓉的制作
The preparation of the mung beans filling 





Orange Sweet Potato Ang Ku kuih
Recipe adapted from  :  Here 
Yields 24pcs(60g)Ang Ku Kuih

Mung bean filling :
Mung beans 180g
Caster sugar 120g
Salt 1/2 tsp
Oil 70ml
Water 70ml


Method
1. Clean and soak the mung beans for 2 hours. Strain and steam for 20 -25 minute. Blend with blender while still hot.
2. Melt the sugar ,salt oil and water in a pan, pour in blended mung beans from(1), stir-mix until the mixture is dry.  divide the filling into 24 portion each 20g.

Ang Ku Kueh skin:  
200g mashed sweet potato 
2tbsp caster sugar
250g water
400g glutinous rice flour
50g cooking oil
pinch of salt

Method:

1) Mix all the ingredients except water evenly in a container.
2) Add in the water gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic and pliable .
3) Divide the dough into equal portions of about 40g each. Roll them into balls then flatten the into circles before wrapping in the mung bean filling(about 20g each). Roll it into a circle again and put it into a flour-dusted mould. Demould and place on a piece of lightly oiled banana leaf.
4) Boil water in a steamer and steam the kueh for 7 minutes.
5) Brush the steamed Ang Ku Kueh lightly with cooking oil and you're done.



The home cooked filling is fragrant, and it's sweetness is just to my liking.
Thumbs up for this batch of ang ku kueh













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



Monday, 13 March 2017

印度炸苦瓜片(Indian Style Deep Fried Bitter Gourds)

 喜欢印度友族“香蕉叶“饭的朋友们,
应该对这道辛香咸辣,酥酥脆脆的炸苦瓜片不会陌生吧?

Those of you who love Indian "banana leaf rice" should be no stranger to this savoury and crispy dish, right? 

以往在槟城短住时,第一次关顾印度友族的餐馆时,
就对这道好吃的小吃,留下很深的印象。

Back when I lived in Penang, I fell in love with this delicious side dish the first time I visited an Indian restaurant.

前几天,再次和它相遇,
再次勾起我想挑战的冲动。

Having had it again a few days ago, I've decided to challenge this dish.

于是,今天菜市买菜时,
随兴抱回2大条苦瓜,网上参考一些相关食谱,
今天我就让这道特别的小食,登上安家的饭桌咯。

Thus, I bought a couple of bitter gourds, scoured a few websites for recipes, and voila! One deep fried bitter gourd, served!





印度酥炸苦瓜片
(供3 - 4人份)

材料 :
500g  苦瓜

调味粉:
4 汤匙 粘米粉
2 汤匙 粟米粉
1 汤匙 辣椒粉
1/2 茶匙 黄姜粉
1/2茶匙 芫茜粉
1 茶匙 盐
适量的咖哩叶

适量的炸油 :

做法:
1。将苦瓜洗净,对半切,并以汤匙将苦瓜籽挖掉。

2。将去籽苦瓜切成薄片并和调味粉混合拌匀。(确保每一片苦瓜都裹上调味粉。如果面糊过于干,可以加上1至2茶匙水)。

3。 热锅,将苦瓜片炸至金黄色即可上桌享用。



以汤匙将苦瓜籽挖掉。 
Use a spoon to scoop out all the seeds.









Indian Style Deep Fried Bitter Gourds
(3 - 4 pax)
Ingredients:
500g fresh bitter gourds

Seasoning:
4 tbsp rice flour
2 tbsp corn flour
1 tbsp chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder 
1 tsp salt
some curry leaves
cooking oil

Method :
1. Clean and cut the bitter gourds into half. Use a spoon to scoop out all the seeds.
2. Thinly slice the bitter gourds. Mix the flour and seasonings with the sliced bitter gourds. Mix well and make sure every slice of bitter gourd is coated with the flour mixture. Add 1 - 2 tsp of water to the batter if needed.
3. Deep fry the bitter gourds until golden brown. Drain and serve.





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


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