粉櫻- 我的厨房笔记
Fenying Kitchen Club
http://fenyingrecipe.blogspot.com/
鸡蛋卷 Love Letter
材料1 - 全蛋 : 3粒, 糖 : 190g
材料2 - 浓椰浆 : 500g
材料3 - 面粉 : 100g, 粘米粉 : 80g, 薯粉 : 20g
方法
1. 将材料1的蛋和 糖搅拌至糖溶
2. 加入浓椰浆混合均匀
3. 加入材料3的粉料拌均成粉浆, 过滤
4. 在鸡蛋卷模型两面搽一点油, 预热后, 倒入适量粉浆, 烘至金黄色, 趁热卷起或折成扇形
Love Letter
Ingredients A: 3 eggs, 190g sugar
Ingredients B: 500g coconut milk (from I coconut)
Ingredients C: 100g plain flour, 80g rice flour,20g starch flour
Method:
1. Beat eggs and sugar till sugar dissolves
2. Add coconuts milk and mix well.
3. Add Ingredients C and mix well. Strain.
4. Pour a little batter into love letter mould, bake till golden brown. Roll up or fold up while hot.
Wednesday, February 7, 2007
鸡蛋糕 Kuih Baulu
材料1 : 全蛋 : 350g, 细砂糖 : 300g
材料2 (混合过筛) - 蛋糕面粉 : 280g (cake flour), 粘米粉 : 40g, 双重发粉 : 5g
材料3: Vanilla oil : ½ tsp, 溶化牛油 : 100g
方法
1. 把全蛋放入搅拌钢, 用高速度打至起泡, 慢慢加入糖, 高速打至发白(约20mins)
2. 加入粉料用手拌均匀成粉糊, 加入Vanilla oil和溶化牛油拌均匀
3. 将粉糊放进已涂上油的烤模内
4. 送进已预热的烤箱200ºC烤10/15mins
5. 烘好时立刻从烤模取出鸡蛋糕
Kuih Baulu
Ingredients A: - 350g egg, 300g sugar
Ingredients B: (sifted) - 280g cake flour, 40g rice flour, 5g double action baking powder
Ingredients C: - ½ tsp Vanilla oil, 100g melted butter
Method:
1. Put eggs into a mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixure until very light and fluffy (about 20mins)
2. Fold flour slowly into egg mixure in one direction. Add in vanilla oil and melted butter
3. Pour into greased trays
4. Bake in a pre-heated oven at 200ºC 10/15mins till golden brown
5. Remove kuih baulu from tray
Friday, February 9, 2007
杏仁酥 Almond Cookies
材料1 :牛油 : 130g, 白油 : 120g, 糖粉 : 180g
材料2 : 蛋黄 : 2粒, 香精 : ¼ tsp
材料3 : 中筋粉 : 350g, 发粉 : 5g, 梳打粉 : 5g , 盐 : ¼ tsp
材料4 : 杏仁粉 : 150g
材料5 : 蛋黄 : 2粒 (打散, 擦饼面用)
方法
1. 将材料1拌均 .
2. 加入材料2打发.
3. 用低速加入粉料拌均
4. 加入杏仁粉拌均成团.
5. 揉成小球状, 排列在烤盘上, 擦上蛋液 (距离远一点)
6. 放入已预热烤箱180ºC烘约20mins至金黄色
Almond Cookies
Ingredients A : 130g butter, 120g shortening, 200g icing sugar
Ingredients B : 2 egg yolks, ¼ tsp vanilla oil
Ingredients C : (sifted) 350g plain flour, 5g baking powder,5g bicarbonate of soda, ¼ tsp salt ,
Ingredients D : 150g ground almond
Ingredients E : 2egg yolks (beaten for glazing)
Method
1. Cream Ingredients A till well combined
2. Add Ingredients B and mix well
3. Fold in sifted flour (Ingredients C)
4. Add in ground almond to form a soft dough
5. Shape into small balls. Arrange on greased baking tray at least
3-4 cm apart to prevent sticking. Brush with beaten egg yolks
6. Bake in a pre-heated oven at 180ºC about 20mins
Thursday, February 22, 2007
芒果布丁 Mango Pudding
材料1: (浸泡10mins) 鱼胶粉 : 35g, 水 : 150g
材料2: (放入搅拌机搅成芒果浆) 芒果肉 : 200g, 鲜奶 : 800g
材料3: 鲜奶油 : 200g, 糖 : 150g
材料4: 芒果香精 : ¼ tsp – ④
方法:
1. 把材料2的芒果浆, 和材料3的鲜奶油, 糖, 放入锅内, 以中火搅煮至糖溶, 沸滚前熄火
2. 加入材料1的鱼胶混合液搅均匀.
3. 加入芒果香精拌均
4. 整锅座落于冰水上搅拌至冷.
5. 倒入模型杯放入冰箱冻结
Mango Pudding
Ingredients A: (mix and leave for 10 mins) 150g water, 35g gelatine powder
Ingredients B: 200g mango flesh, 800g milk
Ingredients C: 200g fresh cream, 150g sugar
Ingredients D: ¼ tsp Mango flavour
Method :
1. Liquidise mango flesh with milk till fine. Pour mango puree into a pot, add fresh cream, sugar mix and bring to boil, remove from heat
2. Mix in gelatine.
3. Add in mango flavour
4. Place the pot into cold water and stir mixture till cool
5. Pour into moulds, chill in the frige. serve cold
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龙眼杏仁豆腐
材料1: (浸泡10mins) 鱼胶粉 : 30g, 水 : 100g
材料2: 水 : 600g, 鲜奶油 : 100g, 糖 : 130g
材料3: 谈奶 : 400g
材料4: 杏仁香精 : ¼ tsp
方法:
1. 把材料2中所有材料放入锅内, 以中火搅煮至糖溶, 沸滚前熄火
2. 加入鱼胶混合液搅均匀
3. 加入谈奶搅均匀
4. 加入杏仁香精拌均
5. 整锅座落于冰水上搅拌至冷
6. 倒入模型杯放入冰箱冻结,
*从模型杯取出杏仁豆腐, 配以罐装龙眼食用*
Almond Pudding
Ingredients A: (mix and leave for 10 mins)
100g water, 30 g gelatine powder
Ingredients B:
600g water, 100g fresh cream,130g sugar
Ingredients C:
400g evaporated milk
Ingredients D:
¼ tsp almond essence
Method :
1. Pour Ingredients B into a pot and bring to boil, remove from heat
2. Add in gelatine and mix well
3. Add in evaporated milk and stir thoroughly
4. Mix in almond essence
5. place the pot into cold water and stir mixture till cool
6. pour into moulds, place them in the frige to set. For service , transfer the chilled pudding to a plate and place some longan around it
Wednesday, February 28, 2007
Traditional Sponge Cake
传统海绵蛋糕 (圆形烤盘20 x 6cm)
材料1 - 全蛋 : 200-250g (4粒), 糖 : 100g
材料2 (过筛) - 普通面粉 : 120g, 盐 : ¼tsp
材料3 (混均) - 鲜奶 : 25g, 溶化牛油 : 50g, Vanilla oil : ½tsp.
方法
1. 将全蛋放入搅拌钢, 用高速打至起泡, 慢慢加入糖, 高速打至发白(约10mins) 改用低速打1-2分钟
2. 加入已过筛的粉料, 用打蛋器顺同一方向拌均匀
3. 加入已混均的材料3, 顺同一方向拌均匀, 不要搅拌过度
4. 倒入已铺上纸的烤盘内
5. 送入已预热烤箱180ºC烘约25-30分钟至金黄色, 立刻从烤盘取出蛋糕
Traditional Sponge Cake
(20 x 6 cm baking tin)
Ingredients A: 4 eggs, 100g sugar
Ingredients B: (sifted) 120g plain flour, ¼tsp salt
Ingredients C: (mix well) - 25g milk, 50g melted butter, ½tsp vanilla oil
Method:
1. Put eggs into mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixture till very light and fluffy (about 10 mins). Continue to use slow speed to beat for1-2mins
2. Fold flour lightly into egg mixture in one direction
3. Lightly mix in Ingredients C in one direction. Do not over-mix
4. Pour into lined and greased baking tin
5. Bake in a pre-heated oven at 180ºC for 25-30mins until cooked and golden brown. Remove from baking tin and leave to cool
Saturday, March 3, 2007
瑞士卷 Swiss Roll
材料1
全蛋 : 180g, 糖 : 95g
材料 2 (混合过筛)
Cake flour : 75g, 盐 : ¼ tsp.
材料 3 (混合均匀)
鲜奶 : 50g, 溶化牛油 : 65g, Vanilla oil : ¼ tsp.
方法
1. 将全蛋放入搅拌钢, 用高速打至起泡, 慢慢加入糖, 高速打至松白(约10mins) 改用低速打1-2分钟
2. 加入已过筛的粉料, 用打蛋器顺同一方向拌均匀
3. 加入已混均的材料3, 顺同一方向拌均匀, 不要搅拌过度
4. 倒入已铺上纸的烤盘内
5. 送入已预热烤箱210ºC烘约10分钟至金黄色, 取出
6. 将蛋糕倒扣在另一张纸上(30cm x 30cm) 拿掉蛋糕上面的纸
7. 待稍冷, 在蛋糕上涂上果酱或butter cream / cheese cream
8. 用手把蛋糕卷成筒状
9. 然后用纸把蛋糕包好使之定型, 待冷后才切块食用
Swiss Roll
Ingredients A:
3 eggs (180-200g), 95g sugar
Ingredients B: (sifted)
75g cake flour, ¼ tsp. salt
Ingredients C: (mix well)
50g milk, 65g melted butter, ¼ tsp vanilla oil
Method:
1. Put eggs into mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixture till very light and fluffy (about 10 mins) Continue to use low speed to beat for 1-2mins
2. Fold in flour lightly using a hand whisk in one direction
3. Lightly mix in Ingredients C in one direction. Do not over-mix
4. Pour into a lined and greased baking tray (26cm x 26 cm)
5. Bake in a pre-heated oven at 210ºC for 10 mins until golden brown. Remove from oven
6. Invert cake onto a clean sheet of grease-proof paper (30cm x 30cm) and remove lining paper from the cake
7. Spread cake with jam or butter cream / cheese cream
8. From one end, start to roll up using your hands, use paper to complete the rolling up by pulling it
9. Wrap up the cake with the paper and leave it to cool before cutting into slices
Tuesday, March 6, 2007
腰豆饼干 Cashewnut Cookies
材料1 - 牛油 : 200g, 细砂糖 : 80g
材料2 - 蛋黄 : 1粒, Vanilla oil : ¼ tsp
材料3 (过筛) - 普通面粉 : 280g, 蛋黄粉 : 20g
材料 4 - 腰豆 : 150g (洗净, 开边, 用180ºC烘干: 10mins), 全蛋 : 1粒 (打散, 搽饼面)
方法
1. 将牛油和细砂糖放入搅拌钢拌均
2. 加入蛋黄 和vanilla oil 拌均匀
3. 加入材料3的粉料拌均成粉团
4. 将粉团放在2张塑胶纸之间, 杆成½cm厚度, 用新月饼面切割器切成型, 然后排列在烤盘上
5. 在每个饼面上, 按上半边腰豆, 搽上蛋液
6. 送入已预热烤箱, 180ºC烘约20分钟至金黄色, 取出
Cashewnut Cookies
Ingredients A:
200g butter, 80g fine sugar
Ingredients B:
1 egg yolk, ¼ tsp vanilla oil
Ingredients C:
280g plain flour, 20g custard powder
Ingredients D:
150g cashewnuts (washed, halved, toast in 180ºC for 10mins), 1 beaten egg (for glazing)
Method:
1. Mix butter and sugar till just combined
2. Add in Ingredients B and mix well
3. Mix in Ingredients C to form into a pliable dough
4. Place dough in between 2 sheets of plastic, roll into ½ cm thick. Cut into crescent shape using a cutter.
5. Place onto a baking tray lined with baking paper. Press half cashewnut on top of cookies and glaze with beaten egg
6. Bake in a pre-heated oven at 180ºC for about 20 mins till golden brown. Remove from oven
Friday, March 9, 2007
Ondeh - Ondeh
皮料 - 蕃薯 : 250g, 糯米粉 : 200g (过筛), 香兰叶汁 : 50g, 椰浆 : 100g
馅料 - 椰糖 : 200g (切碎)
沾料 - 去皮白椰丝 : ½ 粒 (椰丝和盐混均蒸5分钟), 盐 : ½ tsp
方法:
1. 蕃薯削皮, 切薄块, 大火蒸至熟软, 取出, 放进钢盆内, 压烂成泥
2. 加入糯米粉和香兰叶汁拌均
3. 慢慢加入椰浆搓至光滑粉团
4. 把粉团搓成一粒粒的小球, 然后包上馅料
5. 把粉团投入已煮开的滚水中, 煮至粉团熟及浮上水面, 捞起, 沾上白椰丝, 即可供食
Ondeh - Ondeh
Skin:
250g sweet potatoes
200g glutinous rice flour (sifted)
50g pandan juice
100g coconut milk
Filling:
200g gula melaka (chopped)
To Coat: (mixed, steam for 5 mins)
½ grated white coconut, ½ tsp salt
Method:
1. Peel and cut sweet potatoes into 1 cm thick. Steam with high heat until very solf. Put sweet potatoes into a mixing bowl and mash
2. Add in glutinous rice flour, pandan juice and mix well
3. Add coconut milk and knead until it form a soft dough
4. Form small balls with the dough and fill a little filling inside ang seal up
5. Put into a pot of boiling water and boil until it floats up. Dish and drain. Coat with grated white coconut. Serve hot or cold
Tuesday, March 13, 2007
黑芝麻糊 Black Sesame Creme
材料1 (洗净, 沥干) - 黑芝麻 : 150g, 白芝麻 : 150g
材料2 - 水 : 1000g
材料3 (混均成米浆) - 粘米粉 : 30g, 水 : 120g
材料4 : 糖 : 200g
材料5 : 浓椰浆 / 鲜奶 : 100g
方法
1. 用中火把芝麻炒至香熟 (约10 mins)
2. 把已炒香的芝麻和材料2的水, 用果汁机打成浆
3. 用筛把芝麻浆过沥, 隔去渣不要
4. 把已过沥的芝麻浆放入锅内, 用中火搅煮至滚
5. 慢慢加入材料3的米浆搅煮至浓
6. 加入糖煮溶后, 熄火, 加入浓椰浆拌均,
Black Sesame Crème
Ingredients A: (washed and drained) - 150g black sesame, 150g white sesame
Ingredient B: 1000g water
Ingredients C: (mixed well) - 30g rice flour, 120g water
Ingredients D: 180 - 200g sugar
Ingredients E: 100g thick coconut milk / milk
Method:
1. Stir-fry sesame until fragrant (10 mins)
2. Blend sesame with 1000g water until smooth
3. Filtrate the sesame crème with a sieve
4. Pour sesame crème into a pot, use median heat and bring to boil.
5. Mix in Ingredients C and continue to until thick (Stir constantly)
6. Add sugar and stir to dissolve. remove from heat. Lastly add in coconut milk well
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花生糊
材料1 - 炒熟花生米 : 280g (去衣)
材料2 - 水 : 1000g
材料3 (混均成米浆) - 粘米粉 : 30g, 水 : 120g
材料4 - 糖 : 200g
材料5 - 浓椰浆 / 鲜奶 : 100g
方法
1. 将花生米和材料2的水, 用果汁机打成浆
2. 放入锅内, 用中火搅煮至滚
3. 慢慢加入材料3的米浆搅煮至浓
4. 加入糖煮溶后, 熄火, 加入浓椰浆拌均,
Sweet Peanut Crème
Ingredients A: 280g fried peanuts, removed skin
Ingredient B: 1000g water
Ingredients C: (mixed well) - 30g rice flour, 120g water
Ingredients D: 180 - 200g sugar
Ingredients E: 100g thick coconut milk / milk
Method:
1. Blend peanuts with 1000g water until fine
2 . Pour peanut crème into a pot, use median heat and bring to boil.
3. Mix in Ingredients C and continue to until thick (Stir constantly)
4. Add sugar and stir to dissolve. remove from heat. Lastly add in coconut milk well
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核桃糊
材料1 - 核桃 : 300g
材料2 - 水 : 1000g
材料3 (混均成米浆) - 粘米粉 : 30g, 水 : 120g
材料4 - 糖 : 200g
材料5 - 浓椰浆 / 鲜奶 : 100g
方法
1. 核桃用热水浸片刻, 去衣
2. 将核桃以180ºC烤约10分钟至微黄
3. 将核桃和材料2的水, 用果汁机打成浆
2. 放入锅内, 用中火搅煮至滚
3. 慢慢加入材料3的米浆搅煮至浓
4. 加入糖煮溶后, 熄火, 加入浓椰浆拌均,
Walnut Crème
Ingredients A: 300g walnuts
Ingredient B: 1000g water
Ingredients C: (mixed well) : 30g rice flour, 120g water
Ingredients D: 180 - 200g sugar
Ingredients E: 100g thick coconut milk / milk
Method:
1. Soak walnut in hot water for a while. Remove the skin
2. Bake walnut at 180ºC for 10 mins until lightly browned
3. Blend walnut with 1000g water until fine
4. Pour walnut crème into a pot, use median heat and bring to boil.
5. Mix in Ingredients C and continue to until thick (Stir constantly)
6. Add sugar and stir to dissolve. remove from heat. Lastly add in coconut milk well
Wednesday, March 21, 2007
Financies
材料1: 牛油 : 200g
材料2 (过筛) : 普通面粉 : 125g, 发粉 : 10g, 糖粉 : 325g
材料3 : 杏仁粉 : 125g, 蛋白 : 350g, 葡萄糖 : 25g
方法
1. 将牛油切小块, 以小火搅煮至溶化, 熄火待冷
2. 把材料2和材料3 放进钢盆内
3. 倒入溶化牛油拌均
4. 放入冰箱½小时
5. 将粉糊倒入已放置纸杯的模型盘内
6. 送入已预热烤箱烘10mins
Financies
Ingredient A : 200g butter
Ingredients B (sifted) : 125g plain flour, 10g baking powder, 325g icing sugar
Ingredients C : 125g almond ground blanched, 350g egg white, 25g glucose
Method:
1. Cut butter into small pieces and put into a pot, use slow fire to melt butter stirring constantly, leave aside to cool
2. Put Ingredient B and C into mixing bowl
3. Add in melted butter and mix till well-combined
4. Chill in the fridge for 30 mins
5. Spoon mixture into cake moulds lined with paper cups
6. Bake in a pre-heated oven at 210°C for 10 mins
Friday, March 23, 2007
笋粿 Soon Kueh
馅料: 蒜头 : 4粒 (切碎), 葱头 : 4粒 (切碎), 虾米 : 50g (浸软, 切碎), 香菇 : 4朵 (泡软, 切丝), 沙葛 : 500g ( 去皮, 切丝)
调味料 (全部拌均) - 黑酱油 : ½ tsp, 蚝油 : 1 tbsp, 鸡晶块 : 半块, 胡椒粉 : ½ tsp, 水 : 250g
皮料:
材料1 -水 : 200g, 盐 : ½tsp, 葱蒜油 : 2tbsp
材料2 (过筛) - 粘米粉 : 100g, 薯粉 : 75g
* ½碗葱蒜油备用 *
方法
馅料:
1. 烧热油, 投入切碎的蒜头,葱头,虾米, 以中火炒至金黄色
2. 加入香菇丝炒香
3. 加入沙葛丝炒均
4. 加入调味料炒均, 加盖, 以小火煮至熟及汁干
5. 试味, 取出待冷
皮料:
1. 将材料2的粉料放入钢盆内
2. 将材料1煮开, 然后倒进去材料2的粉料中
3. 用木匙快速搅均成团, 盖住, 放置10分钟
4. 取出粉团, 在桌面上搓揉至柔软光滑, 分成10份
5. 把粉团杆薄, 切成圆形, 包上馅料, 捏紧收口
6. 放入已抹上油的蒸盘里, 大火蒸15分钟, 取出, 搽上葱蒜油
Soon Kueh
Filling:
4 clove of garlic (chopped), 4 shallots (chopped),
50g dried prawns (soaked and diced), 4 mushrooms (soaked and shredded)
500g yambean (peeled and shredded)
Seasoning: (mixed) : ½ tsp black soya sauce, 1 tbsp oyster sauce, ½ chicken stock, ½ tsp pepper, 250g (1 cup) water
Skin:
Ingredients A: 200g water, ½ tsp salt, 2 tbsp fried shallots & garlic oil
Ingredients B: (sieved together) : 100g rice flour, 75g tapioca flour
* ½ cup fried shallots & garlic oil *
Method
Filling:
1. Heat up oil, sauté chopped garlic, shallot and dried prawns till golden brown (use medium heat)
2. Add in mushrooms and stir-fry till fragrant
3. Add shredded yambean, fry and mixed well
4. Add in mixed seasoning, mixed well, covered and simmer over low fire till water is fully absorbed and yambean is tender
5. Dish and cool
Skin:
1. Put Ingredients B into mixing bowl
2. Bring Ingredients A to a boil.
3. Pour A into B and mix quickly. Cover and stand for 10 mins
4. Turn mixture out from mixing bowl, knead into a soft and pliable dough. Divide into 10 equal portions
5. Roll skin into thin sheet and cut into rounds. Wrap up filling and seal the side to form a semi-circle
6. Place on greased tray and steam for 15 mins over high fire. Remove and brush with fried shallots & garlic oil
Wednesday, March 28, 2007
Kaya 咖椰
材料1: 细砂糖 : 50g, 滚水 : 50g
材料2: 全蛋 : 1碗, 细砂糖 : 1碗, 浓椰浆 : 1碗 (用1½椰子挤出1碗), 香兰叶 : 5 片 (打结)
方法 :
1. 将50g的细砂糖放入小锅内, 以小火煮溶至金黄色, 加入滚水搅均成焦糖液, 熄火
2. 将全蛋 和细砂糖放进钢盆内, 用打蛋器顺同一方向, 搅至糖溶
3. 慢慢加入浓椰浆拌均
4. 把混合液过滤进炖盅内, 加入香兰叶
5. 隔水以小火不停搅煮至浓, 加入焦糖液搅拌均匀
6. 继续以小火炖2小时, 在炖的过程中, 需不时搅拌, 咖椰才不会变粗糙
Kaya
Ingredients A: 50g fine sugar, 50g boiling water
Ingredients B: 1 bowl egg, 1 bowl sugar,1 bowl thick coconut milk (squeezed from 1½ grated coconut)
5 pieces pandan leaves, knotted
Method:
1. Use low fire to melt sugar in ingredient A till it turn golden, add boiling water, mixed to form caramel water.
2. Whisk egg and sugar (ingredient B) in one direction only in a mixing bowl till sugar dissolved
3. Slowly mixed egg mixture with thick coconut milk till well combined
4. Strain egg and coconut milk mixture into a double-boiler. Add knotted pandan leaves.
5. Double boil over low heat, stirring constantly till mixture thicken,
then mix in caramel water (from step 1) till well combined
6. Continue to steam with very low heat for another 2 hours, stirring occasionally (to prevent kaya from becoming lumpy) until glossy and golden brown
Saturday, March 31, 2007
香蕉蛋糕 Banana Cake
材料1 : 牛油 : 125g, 黄糖 : 210g, 香蕉 : 155g, cake flour : 125g, 盐 : ¼ tsp
材料2 : 全蛋 : 125g (2粒)
材料3 (过筛) - 普通面粉 : 125g, 梳打粉 : 3g, 发粉 : 5g
材料4 (混均) - 鲜奶 : 75g, 香精 : ¼ tsp
方法 :
1. 将材料1全部放入搅拌钢, 先用低速拌均, 改高速打至松发
2. 将材料2分2次加入打发
3. 将材料3材料与材料4用慢速交替加入拌均
4. 把面糊倒入已铺上纸的22cm烤盘
5. 送入已预热烤箱, 180ºC 烘约40分钟至熟, 取出
Banana Cake
Ingredients A : 125g butter, 210g brown sugar, 155g peeled banana, 125g cake flour , ¼ tsp salt
Ingredients B : 2 eggs
Ingredients C : (sifted) - 125g plain flour, 3g bi carbonate soda, 5g baking powder
Ingredients D : (mixed) - 75g milk, ¼ tsp vanilla oil
Method
1. Blend ingredients A evenly in a mixing bowl at low speed, then change to high speed to beat till light and fluffy
2. Divide ingredients B into two portion, add one portion at a time and beat till well combined
3. Add ingredients C and D alternatively and beat at low speed till well combined
4. Pour cake mixture into a 22cm baking tin pre-lined with baking paper
5. Bake in a pre-heated oven at 180ºC for 40 mins till cooked,
remove from oven
Tuesday, April 3, 2007
蒸木薯粿 Steam Tapioca Kueh (coated with grated coconut)
材料1 (混均，蒸5分钟) - 白椰丝 : 1粒, 盐 : ½ tsp
材料2 - 磨碎木薯 : 500g, 椰浆 : 100g, 糖 : 150g, 盐 : ½ tsp
方法
1. 20cm方形或圆形烘盆涂油铺上香蕉叶
2. 将材料2的所有材料放入钢盆内, 搅拌均匀, 倒入烘盆内
3. 放进蒸锅内, 以大火蒸约30分钟至熟, 取出
4 . 待冷却后切块, 沾上白椰丝
Steam Tapioca kueh
Ingredients A: (mixed and steam for 5 mins) :1 grated white coconut, ½ tsp salt
Ingredients B: 500g grated tapioca,100g coconut milk,150g sugar, ½ tsp salt
Method:
1. Grease baking tin (20cm) and line with banana leaf
2. Mix Ingredients B in a mixing bowl till well combined. Pour into baking tin
3. Place in steamer and steam with high heat for 30 mins till cooked
4. Leave to cool. Cut and coat with grated white coconut
Friday, April 6, 2007
糯米饭 Glutinous Rice
材料1
糯米 : 500g, 洗净, 泡水1小时, 沥干, 放入钢盆内,
加入以下调味料拌均
盐 : 1tsp, 胡椒粉 : 1tsp, 鸡晶块 : 1块, 黑酱油 : 1 tsp, 麻油 : 1tbsp
材料2 (全部剁碎) - 葱头 : 10粒, 蒜头 : 2 粒, 虾米 : 50g (洗净, 浸软)
材料3 (洗净, 浸软, 切丝) - 香菇 : 8朵
材料4 - 猪肉 : 200g, 洗净, 切丝,
加入以下调味料, 淹约15分钟
酱青 : 1tbsp,胡椒粉 : ½ tsp, 糖 : 1 tsp , 玉米粉 : 1 tsp
点缀料: 青葱 : 5 根 ( 切粒 ), 红辣椒 : 2 条 (切粒), 炸葱片 : 适量
方法:
1. 下适量油热锅, 以中火将材料2 炒至金黄色
2. 加入香菇 丝炒香
3. 加入猪肉丝炒熟, 并加入½茶匙的黑酱油调色
4. 盛起一半已炒熟的馅料, 放一旁待用
5. 加入糯米炒至均匀, 熄火
6. 放入20cm烤盆, 加入1 杯水拌均匀 ( 图 No. 1 )
(可加入1罐已焖熟的罐头花生拌均 ― 随意 )
7. 移入蒸锅内, 大火蒸约半小时至熟, 取出
8. 铺上另一半已炒熟的馅料 ( 图 No. 2 )
9. 放上青葱粒, 红辣椒粒, 炸葱片点缀 ( 图 No. 3 )
Glutinous Rice
Ingredient A - 500g glutinous rice, Washed and soaked for 1 hour, drained,
mixed with : 1tsp salt , 1tsp pepper, 1 chicken stock, 1 tsp dark soya sauce
1tbsp sesame oil
Ingredient B (chopped)
10 shallots, 2 clove of garlic, 50g dried prawns (soaked, drained)
Ingredient C (soaked, shredded)
8 dried mushrooms
Ingredient D (shredded)
200g pork, washed and marinate for 15 mins with :
1tbsp light soya sauce, ½ tsp pepper, 1 tsp sugar, 1 tsp corn flour
Garnishing : 5 stalk spring onion (diced), 2 red chillies (diced), Fried shallots
Method:
1. Heat up oil, sauté Ingredient B till fragrant and golden brown
2. Add shredded mushrooms and fry till fragrant
3. Add shredded pork, fry till cooked, add ½ tsp dark soya sauce for color
4. Dish out half the quantity of cooked ingredients, leave aside for use later
5. Add glutinous rice and fry till well mixed, remove from heat
6. Transfer into a 20cm baking tray, mixed evenly with 1 cup of water (may mix 1 can of braise peanut , according to preference ) ( Image No. 1 )
7. Steam for ½ an hour in a steamer over high heat till cooked, remove
8. Top with the other half of cooked ingredients ( Image No. 2 )
9. Garnish with diced spring onion, red chillies and fried shallots ( Image No. 3 )
Tuesday, April 10, 2007
香煎鸡扒 Chicken Chop
材料 : 去骨鸡腿肉 : 1 kg
调味料:
葱头 : 10 粒 (剁烂), 姜汁 : 3 tbsp, 辣椒粉 : 1 tsp, 咖哩粉 : 2 tbsp,黄姜粉 : 1 tsp, 胡椒粉 : ½ tsp, 玉米粉 : 1 tsp, 香茅 : 5 支 (拍烂), 糖 : 1 tbsp, 盐 : 1½ tsp
方法
1. 把鸡肉洗净, 切大块, 沥干水分，放入钢盆内
2. 加入调味料充分拌均
3. 盖上锡箔纸, 放入冰箱淹约4小时
4. 以小火烧热平底锅, 放些油, 放入鸡块, 煎香2面至熟
Chicken Chop
Ingredient:
Boneless chicken thigh : 1 kg
Seasoning:
10 shallots (minced), 3 tbsp ginger juice, 1 tsp chillies powder
2 tbsp curry powder, 1 tsp kunyit powder, ½ tsp pepper, 1 tsp corn flour, 5 serai (bruised), 1 tbsp sugar, 1½ tsp salt
Method:
1. Wash chicken thigh thoroughly, cut into big pieces, drain and put in a mixing bowl
2. Add seasoning and mixed well thoroughly
3. Cover mixing bowl with aluminium foil and leave in the fridge to marinate for approximately 4 hours
4. Add a little oil in a skillet, fry chicken pieces with low flame on both sides till cooked
Saturday, April 14, 2007
榴莲冰淇淋 Durian Ice-cream
材料1 - 榴莲肉 : 300g (打成泥)
材料2 - Whipping cream : 300g, Evaporated milk : 150g, 榴莲香精 : ¼ tsp
材料3 (过筛) - Coffee creamer : 30g, 糖粉 : 50g
方法:
1. 把材料2和材料3放入搅拌钢, 用球形搅拌器低速拌均, 再用高速打至淇淋状
2. 加入已搅烂的榴莲泥混合均匀
3. 放入容器内, 置冰格内冻结
Durian Ice-cream
Ingredient A: 300g durian flesh (blend to a paste using a blender)
Ingredient B: 300g whipping cream, 150g evaporated milk, ¼ tsp durian essence
Ingredient C: (Sieved) - 30g coffee creamer, 50g icing sugar
Method:
1. Place ingredient B and C in mixing bowl, blend evenly at low speed with ball shape whisker. Change to high speed and continue to whisk till creamy
2. Add blended durian flesh (ingredient A) and mixed till well- combined
3. Pour mixture into container and freeze in the freezer
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