5月一日，
劳动节快乐！
原本一早就要上贴子的，
临时来了客人，
又是谈天叙旧，又是外食招待，
这一谈二食，就延到现在了，
哈。。哈。。。
2019年5月1日星期三
2018年7月7日星期六
香芋蒸排骨 (Steamed Pork Ribs with Taro)
很久没有上菜咯。。
今天这道香芋蒸排骨，是应安哥的要求而做的。
话说某天在哥哥家吃饭，
哥哥亲自下厨，煮了这道香儒芳香又好下饭的菜肴。
即刻征服我们俩的味蕾。
回来的第二天晚餐时段，
安哥又回味无穷，
于是往菜市走一趟，
购齐了材料，开锅咯!
腌制过的排骨，入味芳香；
蒸透的芋头，松软香儒；
两者混合，美味极了!
香芋蒸排骨材料：
排骨400 克
芋头250克
姜蓉1汤匙
蒜蓉 2汤匙
青葱粒 1汤匙
调味料：
耗油 3汤匙
米酒 1汤匙
盐 1/4茶匙匙
白糖 1茶匙
胡椒粉 1/2茶匙
芝麻香油 2茶匙
玉米淀粉 2茶匙
做法
1。 香芋去皮，切小块，排骨洗净斩小块
2。 排骨用清水泡上二十分钟，中途换几次水。泡到变白
3。 在一个碗里将所有的调味料搅拌均匀。取2/3的拌匀调味料将排骨腌制30分钟。另外一个碗内将1/3调味料拌入芋头小块，拌匀腌制20分钟。
4。 在一个蒸碟里，将腌制好的排骨和芋头块排放。水滚放入蒸锅，中火蒸约50 至60分钟。
5。 蒸好后的香芋排骨，撒上适量的青葱粒，即可与白饭一起享用。
Steamed Pork Ribs with Taro：
排骨
Pork ribs 400 g
Taro 250 g
Chopped ginger 1 Tbsp
Chopped garlic 2 Tbsp
Spring onion 1Tbsp
Seasoning：
Oyster sauce 3 Tbsp
Rice wine 1 Tbsp
Salt 1/4tsp
Sugar 1 tsp
Peppet1/2tsp
Same oil 2 tsp
1。 香芋去皮，切小块，排骨洗净斩小块
2。 排骨用清水泡上二十分钟，中途换几次水。泡到变白
3。 在一个碗里将所有的调味料搅拌均匀。取2/3的拌匀调味料将排骨腌制30分钟。另外一个碗内将1/3调味料拌入芋头小块，拌匀腌制20分钟。
4。 在一个蒸碟里，将腌制好的排骨和芋头块排放。水滚放入蒸锅，中火蒸约50 至60分钟。
5。 蒸好后的香芋排骨，撒上适量的青葱粒，即可与白饭一起享用。
Steamed Pork Ribs with Taro：
排骨
Pork ribs 400 g
Taro 250 g
Chopped ginger 1 Tbsp
Chopped garlic 2 Tbsp
Spring onion 1Tbsp
Seasoning：
Oyster sauce 3 Tbsp
Rice wine 1 Tbsp
Salt 1/4tsp
Sugar 1 tsp
Peppet1/2tsp
Same oil 2 tsp
Corn starch 2 tsp
Method :
1. Peel the taro skin, cut it into dice. Clean the pork ribs cut it into pieces.
2. Soak the pork ribs for 20minutes, in between change water for few time until the pork ribs turn into light color.
3. In a bowl, mix all seasoning ingredients well. Marinate the pork ribs with 2/3 of the seasoning for 30minutes. Marinate the diced taro with the other 1/3 of the seasoning for 20minutes.
4. In a steaming tray, transfer in all the marinated pork ribs and diced taro. One the water boiling, place the tray into the steaming wok, steam with medium flame for about 50 - 60minutes.
5. Scatter some spring onion on the steamed pork ribs and taro, serve with bowl of piping hot rice.
1. Peel the taro skin, cut it into dice. Clean the pork ribs cut it into pieces.
2. Soak the pork ribs for 20minutes, in between change water for few time until the pork ribs turn into light color.
3. In a bowl, mix all seasoning ingredients well. Marinate the pork ribs with 2/3 of the seasoning for 30minutes. Marinate the diced taro with the other 1/3 of the seasoning for 20minutes.
4. In a steaming tray, transfer in all the marinated pork ribs and diced taro. One the water boiling, place the tray into the steaming wok, steam with medium flame for about 50 - 60minutes.
5. Scatter some spring onion on the steamed pork ribs and taro, serve with bowl of piping hot rice.
哎呀。。。。太诱惑了！
减肥瘦身还是等明天吧？
哈哈哈哈哈哈。。。
@@@@@ Enjoy ! @@@@@
2017年3月21日星期二
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.
the next AKK post will be a long long time later. Lol.
2017年3月20日星期一
2016年3月27日星期日
2015年8月17日星期一
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。
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）.
2015年5月30日星期六
反沙芋条(Sugared Yam)
当我第一次在脸书看到网友丽盈分享这道甜品时，
就好其它的口感和鲜美。
据丽盈的描述，做法简单，很好吃的一道小吃。
有了这样正面的推荐，我也往“谷哥”走一趟，
然后就兴致勃勃，开锅咯！
如果你是芋头迷，那我保证，你也会喜欢这道反沙芋条。
本来香薷的芋头，在加上一层薄糖霜 ，
越吃越香的感觉。
所以很快的，我又第二次开锅了。
反沙芋条
材料 ：
芋头 500克
糖 80克
水 100克
葱头仔茸 1汤匙（随喜）
青葱茸 1汤匙 （随喜）)
适量的炸油。
做法 :
1。 芋头去皮，切成约3寸长的条状。
2。 热油锅，下芋条炸至半熟捞起沥干油分，置之旁待用。
3。 锅中保留约1汤匙油，爆香葱头仔蓉和青葱茸，铲起待用。
4。 在另一个干净的锅，将水和糖煮开，同時不停攪拌，直到糖完全融化。当糖浆开始冒大泡，变得粘稠，並且发白的時后，转小火，即刻將作法（2）和（3）倒入，用勺子不停地把糖浆翻裹在芋条上，直到看见糖霜呈现即可上碟。
Sugared Yam
Ingredients:
500g yam
80g sugar
100g water
1tbsp chopped shallots (optional)
1tbsp chopped spring onion stalks (optional
Some oil for frying
Method:
1. Skin the yam and cut it into pieces of length 3 inches.
2. Heat the oil in a wok and fry the yam pieces until half cooked, then set aside for later use.
3. Leave about 1 tbsp of oil in the wok and proceed to saute the chopped shallots and spring onion stalks. Dish them up and set aside for later use.
4. In another wok, boil the water and sugar while stirring it continuously until the sugar has dissolved completely. When the syrup has thickened and turned white, lower the flames and add in (2) and (3). Continue to stir so that the syrup covers the yam pieces completely. It can be served when the sugar has recrystalise onto the yam pieces.
第二次开锅，好奇的加入葱头仔蓉和青葱茸，
果然有加分哦！
少许爆香的葱茸，竟然巧妙的起着画龙点睛的效果。
和之前没加葱的比较，这加葱版，自然香多了！
原来这反沙芋条皮脆肉香，乃属潮州小吃。
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.
2015年5月16日星期六
潮州银杏芋泥(Teo Chew Yam Paste With Gingko Nuts/Orh Nee)
银杏（ 白果）甜芋泥是一道潮州甜点。
一般的潮州宴席上，因为潮汕人讲究“甜头甜尾”的意头，
而这道甜香的芋泥（Orh Nee）往往都以压轴菜出现。
我虽然非潮州人，但凡以芋头做的料理，我很少抗拒的。
我都爱。
潮州银杏芋泥
(供2人份）
食谱参考 ：Joceline lyn
材料 ： 芋头泥 500克
玉米油 80克
细砂糖 100克
配料 ：
糖渍银杏（白果）
椰奶
做法：
1）将芋头去皮，切片后用大火蒸成芋头泥。
2）热油锅，倒入芋泥，然后加入糖不停的搅拌。
3）当糖溶化后，芋泥会变稠的，可以借助打蛋器不停的搅拌使到芋泥更加顺滑。
4）间中不停的翻松，炒至可以顺利铲起不粘锅即可。
5）最后舀入小碗，排上糖渍白果（可以用市售包装白果，又或者自己用糖水煮熟的）和醮上适量的椰奶即可享用。。
小小分享：
*如果翻炒芋泥过程干焦，可以自行加入适量的油，以图顺畅的翻炒工作。
Teo Chew Yam Paste With Gingko Nuts
(Orh Nee)
(yield 2 bowls）
Recipe adapted from ：Joceline lyn
Ingredients：
Yam paste 500g
Corn oil 80g
Caster sugar 100g
Topping ：
Candied ginkgo
Coconut milk
Method：
1. Skinless the yam and slice it. Steam to get the yam paste.
2. In a wok heat up oil, pour in yam paste. Add in sugar and stir-fry with medium flame.
3. When the sugar dissolved,the yam paste will turn into thicken. Use the egg beater to loosen and smoother the yam paste.
4. Stir - fry the yam paste until can easily remove from the wok, then done.
5. Scoop the yam paste into the serving bowl. Arrange the candied ginkgo(sore bought or cook with syrup water) as topping and drizzle with coconut milk before serve.
Tips :
* You can add more oil to ease the yam paste stir - frying job.
浓郁的芋香，顺滑绵密的口感，香儒而不腻口。
金黄的银杏是点缀，也给这道甜品添口感。
一匙入口，齿颊留香!
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.
2015年3月11日星期三
香芋达兰糕 （Kuih Talam Keladi）
达兰糕，一款很亲民的娘惹糕点。
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!
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!
2015年1月15日星期四
佛钵鸡丁（Chicken Cubes in Taro Bowl）
老实说，要不是因为新年“木”正浓，
是提不起劲做这道多工又油炸的料理。
To be frank, I wouldn't have given this tedious and oily dish a shot if it wasn't for the current CNY mood.
2014年9月26日星期五
香芋包 Taro Pau
最近安迪在研究捏包子，只要做好的包子被吃光了，
马上又搓面团，继续我的捏包子练习。
希望勤能补拙，早点可以捏出美美的包子：）
As you may have noticed, I've been making alot of paus recently. The moment all the paus at home has been finished, I'll start kneading the dough so I can practice again and again. After all, they say practice makes perfect, and I really want to master the art of pau-pleating.
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