蒸芒果椰浆饭 (Steamed Mango Rice)

 

那天裹粽，剩下些糯米。

加上芒果季节，

念起这道美味可口的泰式甜品，

就买了包椰浆，蒸出两碟甜滋滋的“芒果椰浆饭”了。

蒸软的香糯米饭，

粉软的绿豆粒，

清甜的香滑的芒果块，

最后浇上芳香的椰奶，

每一匙入口，口感丰富，美味可口。。。

尤其是冷藏过的，

在炎热午间，

更是清凉解暑，心情靓丽。

食谱参阅/Recipe refer : 这里/Here

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

港式芒果椰奶黑糯米(Mango Black Glutinous Rice with Coconut Milk)

芒果椰奶黑糯米是一道港式甜品。

成品色泽亮丽诱人！

如果说它是泰式芒果椰奶糯米饭的姐妹，

应该没人会反对吧？

黑糯米又称之“紫米”。

含有丰富的营养，具有很好的滋补作用， 

因此被人们称为“补血米”、“长寿米”。 

喜欢粗谷糙米类的朋友，斋吃这黑糯米， 

其实还蛮甜美且健康。

芒果椰奶黑糯米
共 4人份

材料：
黑糯米  100克
清水      800毫升
冰糖       20克
芒果         2个

浓缩椰浆 150克
清水           30克
细砂糖       30克
盐              1/4茶匙


做法：
1。黑糯米洗净，清水盖过糯米，浸泡4小时以上。

2。芒果去皮去核，切成丁备用。

3。 椰奶，水，细砂糖和盐，小火煮至微滚，熄火，置旁待用。

4。黑糯米和泡黑糯米的水，大火煮开后转中小火，煮大约45到60分钟。

5。待糯米煮至熟软，加入适量冰糖，煮至冰糖融化即可。

6。 最后在一个深碟中，舀入适量的滤干糯米，排放适量的芒果丁，浇上适量的做法（3）椰奶即可趁热享用或冷藏后享用都可。

温馨提醒 ： 

食谱中的冰糖和细砂糖份量是可以随个人的食甜度而自我调整的。

Mango  Black Glutinous Rice 
with Coconut Milk
for 4 pax

Ingredients：
Black glutinous rice  100g
Water 800ml
Rock sugar   20g
Mango    2

Concentrate coconut milk 150g
Water  30g
Caster sugar  30g
Salt    1/4tsp


Method：
1.   Clean the Black glutinous rice , Soak with water for about 4 hours.

2.   Remove the mango's skin and seed, dice it and set a side.

3.   In a small pot , cook the coconut milk, water, caster sugar and salt until start boil, remove from the flame，set a side.

4.   Cook the black glutinous rice with the soaking water until boiled, then turn the flame to medium continuous to cook for 45 min to hour.

5.   When the black glutinous rice is cooked and soft, add in the rock sugar, cook until the rock sugar is dissolved.

6.   In a shallow bowl, scoop in some drained black glutinous rice, some mango dice and drizzle some coconut milk from step (3). Serve while hot or after chilled in the fridge.

Reminder ： 
The amount oh rock sugar and caster sugar in this recipe can be adjustable to suit individual taste.

黑糯米独特的香气；

酸酸甜甜的芒果丁；

清甜带微咸的椰奶；

一大匙进口，幸福满满哦！

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

泰式芒果鸡 (Thai Style Mango Chicken)

总是觉得时间跑得好快！

刚刚才说月初小拇指的芒果列车才启动，

如今又闻芒果列车近尾声了。

这一趟，最后一度与好姐妹相约同贴，

以这道“芒果鸡”搭上最后一班列车，

拜拜小拇指！咱们明年再见了！

鲜甜香脆的炸鸡块，

淋上酸酸甜甜的泰国辣椒酱，

再搭上新鲜爽口的瓜果丝，

色，香，味具备！

一口接一口，一块又一块，

很快的又见盘底了！

就是口感丰富，美味可口，

好吃！

泰式芒果鸡 
供3-4人份
食谱参考 ： Kitchen Chaos

材料 :
4副全鸡腿，去骨留皮
2茶匙酱油
2茶匙麻油
适量的胡椒粉
 
混合面粉（筛过，混合均匀）
6 汤匙面粉
1茶匙 发粉
1/2 茶匙盐
1个蛋，稍微打散
适量的炸油
 
芒果沙律（混合均匀）
1个中型青芒果，切丝
1个中型大葱，切丝
1/2 条青瓜，去籽切丝
2条指天椒，剁碎
 
甜辣椒酱：
1茶匙蒜蓉
1茶匙葱头仔
1汤匙 香茅蓉
1汤匙柠檬汁
8汤匙 泰国辣椒酱
1茶匙食油
 
做法： 
1。以纸巾抹干洗净鸡腿。以酱油，麻油，胡椒粉涂抹在鸡腿上，冷藏于冰箱腌制最少2小时。
 
2。 用一个小煲，热油，爆香蒜蓉和葱头仔蓉，倒入香茅蓉，炒香。这时，加入柠檬汁和泰国辣椒酱拌匀，铲起待用。
 
3。 蛋放入一个碗里打散。混合面粉在一个深盘里拌匀。从冰箱取出鸡腿，先在蛋碗里沾透，再移至混合面粉盘里翻裹上一层面粉。

4。 炸锅里，热油，轻轻的放入裹粉鸡腿，中火炸至金黄色。捞起置凉架上约8分钟。
 
5。 再次热油锅，放入刚才的炸鸡腿，快速炸脆(约1分钟)，捞起置凉架。待冷却后，切块摆在盘里。
 
6。 淋上甜辣椒酱，最后铺上芒果沙律即可享用。

Thai Style Mango Chicken
Serves 3-4 
Recipe adapted from : Kitchen Chaos

Ingredients :
4 chicken thighs, deboned and fat removed leaving skin on
2 tsps light soy sauce
2 tsps sesame oil
dash of white pepper powder

Batter (sifted together to mix well)
6 heaped tbsps all-purpose flour
1 tsp baking powder
1/2 tsp salt 
1 egg, beaten lightly
Oil for deep frying

Mango salad (mixed well together)
1 medium green mango, finely shredded
1 medium red onion, finely shredded
1/2 cucumber, finely shredded
2 birds eye chilies, finely chopped

Sweet chili sauce
1 clove of garlic, minced
1 shallot, minced
1 tbsp finely chopped lemon grass
1 tbsp lemon juice
8 tbsps thai sweet chili sauce
1 tsp of cooking oil

Mehtod :
1. Pat dry the cleaned chicken thighs with paper towels. Marinate them thoroughly with soy sauce, sesame oil and white pepper powder. Leave refrigerated for at least 2 hours.

2. In a saucepan, heat up oil saute the minced garlic and shallot until fragrant, add in the chopped lemongrass and stir well. Stir in the lemon juice and the thai sweet chili sauce and mix everything well. Once heated up, remove from heat and reserve them for later use.
 
3. Heat up enough oil in the wok. Combine the frying batter in a deep dish, and prepare the beaten egg in a separate bowl next to the batter. Dip the marinated chicken thigh first in the egg, then transfer it to the batter coating evenly, shaking off excess flour.
 
4. Gently lower the the battered chicken into the hot oil, one at a time, and let fry undisturbed.

5. Once the chicken thighs have turned golden brown, remove them from the work and rest them on a cooling rack for 8-9 minutes. Return them into the hot oil, frying them the second time for a crispier crust. The second round of frying will only take about a minute or two.
 
6. Drain the oil, and again leave the chicken thighs to cool down on the rack (cutting them while they are hot from the wok will break the crust easily). When ready, slice the chicken into strips.
 
7. Drizzle the sweet chili sauce over the sliced chicken and scatter with the mango salad.

November 2015 Event: Mango

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

香芒开心果隔夜燕麦(No- Cook Overnight Oats with Pistachio Mango)

 我知道，你们一定在想，

安迪一定是吃隔夜燕麦上瘾了，

哈。。。。哈。。。。。。

不好意思，今天本来要上面包的，

可是早上看到美女Grace Shing也上了这道芒果隔夜燕麦，

我不甘寂寞，嚷着一起玩，

可是。。偏偏被安哥拉了出去办事，

所以迟到了。

对不去啊，美女，让你久等了！

怀念那天的香芒费南雪美味，

所以这次的隔夜燕麦，
就以香芒开心果为主要佐料了。

香芒开心果隔夜燕麦
材料：
6汤匙 有机燕麦
1/2杯 牛奶
1/2杯 优格/酸奶
1汤匙 亚麻籽
芒果，葡萄干和蜜瓜干适量,切丁
2汤匙  烤香开心果
1/2茶匙 香草香精
蜜糖，适量

做法：
1。用一个干净的玻璃碗，放入燕麦片，亚麻籽和优格。

2。之后慢慢加入牛奶值到近3/4满，倒入1/2茶匙的香草香精然后用干净的勺子轻轻搅拌把瓶底下的燕麦和牛奶拌匀

3。最后加入准备好的水果，再搅两三次，盖上保鲜膜后放进冰箱冷藏隔夜。

4。隔天当你要享用时就以随意添加一些蜂蜜，搅拌后就能享用一份健康又营养的早餐了。

No- Cook Overnight Oats with Pistachio Mango

Ingredients: 
6 tbsp Organic Rolled Oats
1/2 cup Fresh Milk
1/2 cup Plain or Greek Yoghurt
1 tbsp Flax seeds
Some mango, raisin and dried honeydew (diced)
2 tbsp toasted pistachio
1/2 tsp Vanilla extract
some honey


Method:
1.  Using a clean sterilized glass bowl, add rolled oats, flax seeds and yoghurt.

2.  Pour in milk, drop in 1/2 teaspoon of vanilla extract and gently stir the mixture with a clean spoon to loosen the oats at the bottom of the jar. Add a little more milk if the mixture is too thick.

3.  Lastly add in the fruits and pistachio, give a few stirs. Cover the bowl with cling wrap and leave the mixture overnight in the fridge.

4.  In the morning, before having your oats, drizzle some honey to sweeten the taste.

我喜欢干果嚼劲的口感，
所以只浸泡燕麦，亚麻籽，牛奶和优格，

水果和坚果都保留在隔天早上欲享用时，再参进去。

November 2015 Event: Mango

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

芒果糯米糍 (Mango Mochi)

有点意外，这次的的糯米团，
对我来说还真的不是普通的软，

让我在包裹内馅的过程，折腾了一番，

猜想，或许是不同牌子的糯米粉有着不同的吸水力，

又或者气候的干湿度影响了米团的软硬度，

幸好虽然没有圆挺挺的卖相，但是软糯香甜倒是赢了不少分。

如果让我再一次做，

我会将液体的总量至少减30毫升，

以图最后的糯米团就会扎实一些，但又不失美味，

重要是比较容易操作。

芒果糯米糍
（可做12个）
食谱参考 ： 这里

材料：
糯米粉90克
玉米淀粉10克
椰浆150克
牛奶50克
糖粉50克
黄油15克
蛋黄1个
芒果1个
椰蓉适量（表面装饰用）
另准备熟糯米粉适量（防粘用）

做法：
1。椰浆、牛奶、蛋黄、糖粉、溶化成液态的黄油等配料全部放入大碗里，搅拌均匀。
2。倒入糯米粉、玉米淀粉，继续用手动打蛋器搅拌均匀，成稀糊状。
3。将混合物倒入可以放入蒸锅的容器，盖上一层保鲜膜，放入蒸锅，大火上汽后转中火蒸20分钟。
4。面糊蒸熟以后就凝固了，稍冷却以后，用筷子用力的搅拌糯米面团，使它光滑细腻。
5。搅拌好以后，冷却后，放入冰箱冷藏1-2个小时（面团刚蒸好的时候非常粘手，冷藏后会好一些。如果冷藏后的糯米面团依然非常粘手，可以视情况多冷藏一些时间）。

6。芒果肉切成小丁。
7。把冷却的糯米面团称30克左右一份，手掌沾一些熟糯米粉防粘，将面团压扁，面团中央放几粒芒果丁，包起来。
8。包好的面团，可 以用芒果汁或纯净水刷一刷表面，然后放到椰蓉里滚一圈，使它表面粘上一层椰蓉，芒果糯米糍就做好了。做好后放入冰箱冷藏1小时即可享用。

备注 ： 个人觉得糯米团台软绵绵了，虽然美味可口，但是很难操作。 因此，液体部分应该可以减少30- 50克。

1。椰浆、牛奶、蛋黄、糖粉、溶化成液态的黄油等配料全部放入大碗里，搅拌均匀。倒入糯米粉、玉米淀粉，继续用手动打蛋器搅拌均匀，成稀糊状。
2。将混合物倒入可以放入蒸锅的容器，盖上一层保鲜膜，放入蒸锅，大火上汽后转中火蒸20分钟。
3。面糊蒸熟以后就凝固了，稍冷却以后，用筷子用力的搅拌糯米面团，使它光滑细腻。

1. Place the coconut milk, milk, egg yolk, icing sugar and melted butter in a big bowl. Mix the ingredients evenly.  Add in the glutenous flour and corn flour, then continue mixing the ingredients until it forms a thin batter.
2. Pour the batter into a  bowl and cover the bowl with cling wrap. Heat the steamer using high flame until the water boils before steaming the batter using medium flame for about 20 minutes.
3. After steaming, the batter will have solidified. Wait for it to cool down a little, thenwith the help of a pair of chopsticks, stir hardly the dough until it becomes smooth and shiny.

包好的面团，可 以用芒果汁或纯净水刷一刷表面，然后放到椰蓉里滚一圈，使它表面粘上一层椰蓉。
You can brush the surface of the mochi with some mango juice or water before rolling it in the shredded coconut. 


Mango Mochi 
（Yield 12 pcs）
Recipe adapted from ： Here

Ingredients：
Glutenous flour 90g
Corn flour 10g
Coconut milk 150g
Milk 50g
Icing sugar 50g
Butter15g
Egg yolk 1
Mango 1
Some shredded coconut (for coating)
Some cooked glutenous flour ( prevent sticking )

Method:
1. Place the coconut milk, milk, egg yolk, icing sugar and melted butter in a big bowl. Mix the ingredients evenly.
2. Add in the glutenous flour and corn flour, then continue mixing the ingredients until it forms a thin batter.
3. Pour the batter into a  bowl and cover the bowl with cling wrap. Heat the steamer using high flame until the water boils before steaming the batter using medium flame for about 20 minutes.
4. After steaming, the batter will have solidified. Wait for it to cool down a little, then with the help of a pair of chopsticks, stir hardly the dough until it becomes smooth and shiny.
5. After stiring and allowing it to cool down, refrigerate the dough for 1-2 hours (this is to make the dough less sticky. If the dough is still too sticky after 2 hours, continue refrigerating for as long as you see fit).
6. Dice the mangoes.
7. Divide the chilled dough into 30g each portion. Dust your hands with some cooked glutenous flour and flatten each portion with your palm. Place a few cubes of mango in the middle of the dough and wrap it up.
8. You can brush the surface of the mochi with some mango juice or water before rolling it in the shredded coconut. Refrigerate the mochi for another hour before serving.

Tips：
 I personally feel that the mochi dough is too soft to handle even it is delicious. Therefore I will suggest to reduce the liquid portion 30 - 50g for future reference. 

好姐妹，不好意思，

今天我只能以这软绵绵的糯米糍与你同贴了，

希望你多多包涵，脆脆地就此“收货”好了，

哈。。。哈。。。。。

November 2015 Event: Mango

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

法式芒果千层蛋糕 (French - Style Mango Mille Crepes)

 

前几天，家人才说想念马六甲Nadeje的法式千层蛋糕，

可惜我们暂时无法前往马六甲：（

看着水果篮那堆芒果，

好吧，就顺缘来个法式芒果千层吧！

既可以饱家人的口福，

又可以再次搭上“小拇指”的列车，

 好姐妹，我又来闹了！

哈。。。。。哈。。。。哈。。。。

奶香幼滑的煎饼，

原汁原味的芒果泥打成的芒果奶油内馅，

夹上新鲜的芒果薄片，

这蛋糕，非常美味可口！

美中不足，加了鲜芒果泥和优格的内馅，略嫌不够顺滑，

视觉上，有少少遗憾，

献丑了：（

法式芒果千层蛋糕

用具：
不沾平底锅（24公分），抹刀，
蛋糕转盘，8寸蛋糕板

千层蛋糕皮：

材料（可做20 - 22 片）
A ：鲜奶225克
      鸡蛋135克
      盐1/4茶匙
      普通面粉65克
      糖分28克
B ： 牛油30克（隔水炖溶）

做法：
1。 材料（A）放入大碗搅拌均匀过滤。 休面30分钟，要煎之前加入（B）料拌匀。
2。 以中火将不沾平底锅烧至冒起微烟，用勺子舀入适量的做法（1），迅速将锅转一圈至面糊薄薄地沾满锅底，将剩余的面糊倒回（1），然后将饼皮煎熟。
3。 当（2）的饼皮煎至边沿微黄，以刮刀刮离锅，再用手取出，放在一个碟子内，重复做法至完。（记住，每次舀面糊之前必须先搅拌，否则面糊最后会很浓稠。 万一面糊变稠了，可加入少许水调稀。）

馅料：
A  ： 原味优格120克，糖粉30克，芒果半个（剁泥）
B  ： 植物性鲜奶油200克，搅打至浓稠
C  ：  新鲜芒果1个（切薄片）

装饰：
半个芒果，切丁
一些打发鲜奶油

做法 ： 
1。 煎饼皮：材料及做法参考以上。
2。 馅料： 材料(A) 放入大碗以打蛋器搅拌至浓稠，加入已打发的（B）料拌匀待用。（如未用可先放入冰箱，使其保持结实）
3。 组合 ： 将蛋糕板放在蛋糕转盘上，铺1片饼皮，抹1层馅料，再叠上1片饼皮，用手按一下饼皮中间部分，在抹上1层馅料，从第三层开始，每隔2层，搽上馅料后，再排入一层芒果薄片，重复至完。最高一层以打发鲜奶油铺盖，中间撒上适量芒果定装饰，冷藏于冰箱隔夜才享用。



French - Style Mango Mille Crepes
Utensil & material needed :
24cm non- stick flat frying pan ,palette knife,
cake turntable, 8" cake board

To make crepes :
Ingredients (Makes 20 - 22 pieces)
A :  225g fresh milk
      135g eggs
      1/4tsp salt
      65g plain flour
      28g icing sugar
B :  30g butter ( melted by double-boiling）

Method：
1. Place ingredient (A) into a large mixing bowl, stir well till batter is smooth. Strain through a sieve, rest for 30 minutes.  Add in ingredient (B) and mix in well just prior to frying crepe.
2. Heat a non-stick pan over medium heat till the pan is hot and smoking slightly. Scoop up no.(1) and pour a little batter into the pan. Tilt the pan so that just a thin layer of batter covers the base. Pour off any excess batter back into no. (1). Cook crepe till underside has set.
3. When the edge turns to a pale golden, use a spatula to ease it away from pan. Use your hand to lift the crepe out carefully. Lay the cooked crepes in a container while you cook the remainder. (Remember, you must stir well before each scoop or else batter can thicken on standing. If this happens, dilute it with a drizzle of water.) Repeat process to the end.

For filling :
A : 120g plain yogurt, icing sugar 30g，half mango（pasted） 
B :  200g  non-dairy fresh whipping cream, beat till thickened
C :  1 fresh mango (sliced)

For Topping :
Some diced mango
Some whipped fresh cream

Method : 
1.  To make crepes  :  For ingredients & method please refer above.
 
2.  For filling :  Place ingredient (A) into a large mixing bowl, beat till thickened. Add in thickened ingredient (B), mix well and set aside (keep chilled if not needed immediately).
 
3.  To assemble :  Lay cake board on the turntable. Place 1 piece of crepe from no. (1) on it. Spread a thin layer of no. (2) on top. Stack on another piece of crepe no. (1). Lightly flatten with your hand along the center point (this helps the cream to sit better).  Next, spread on a thin layer of no. (2). From the third layer,after every 2 layers, spread in some filling , then arrange in some mango slices.  Repeat process to the end. Spread the top layer with whipped fresh cream. Scatter the diced mango in the middle. Chill the cake in the fridge overnight. 

November 2015 Event: Mango

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).