Wednesday, February 27, 2013

油條

I made this twice.. but i overlook actually there is a recipe on the bottom of the youtube... i put the wrong ingredient... replacing baking powder with Yeast :p  No wonder the outcome not really nice... but taste the same... will do it one more time with the correct recipe...

This is best served with Bak Kut Teh , porridge and even.... we used to dip this with hot black coffee in the old times for breadfast :)




http://www.youtube.com/watch?v=z2x84br_VYU

材料:

1. 200 克 = 7 oz, 中筋麵粉, 先濾 ( 在片中說低筋麵粉是錯的, 請原諒 )
2. 2 1/2 茶匙, 應是比平時多些
3. 少許鹽
4. 3 湯匙栗油
5. 100 ml = 3.4 fl oz, 水喉水加多半湯匙水
6. 少許油, 掃桌用
7. 炸油

Ingredients:

120 g = 1 cup
60 - 1/2 cup
30 = 1/4 cup

1. 200 gram = 16.6 tbsp all purpose flour, sieved 1 -3/4 cup ( 1 and 3/4 cup of flour) 
2. 2 1/2 tsp baking powder
3. a pinch of salt
4. 3 tbsp oil
5, 100 ml = 3.4 fl oz, water + 1/2 tbsp 
6. some oil spread on the table
7. some oil for deep frying

Mixed all the ingredient together.. knead it to be a dough, 
put in a plastic bag/cling, tight with a rubber band.. leave in fridge for overnight.


Friday, February 22, 2013

海鮮忌廉湯 Seafood Soup with Puff Pastry

I really want to try this one day ...
 
焗酥皮海鮮忌廉湯 Baked Seafood Soup with Puff Pastry

三人份量

材料: 
  • 海鮮雜錦 (marinara mix) 300克
  • 洋蔥 1/2個
  • 酥皮(puff pastry) 1塊
  • 雞湯(或魚湯) 1 1/2 杯
  • 清水 1/2 杯
  • 白酒(white wine) 2湯匙
  • 牛油(奶油 butter)2湯匙
  • 麵粉(plain flour)2 1/2湯匙
  • 鮮奶(milk) 1/2杯
  • 鮮忌廉(thickened cream)1湯匙
  • 雞蛋(打散成汁) 1/2 隻
  • 洋芫荽碎(parsley)少許
  • 橄欖油 酌量
  • 鹽 酌量
  • 胡椒粉 少許


更多内容: http://www.christinesrecipes.com/2009/03/baked-seafood-soup-with-puff-pastry.html#ixzz2LbJ3iZMy

椰汁年糕

This recipe looks not bad... will definitely try 1 day... then only insert the photo.. Most prob i will do 1/2 of the recipe as suggested..

原來的食譜

材料:
  • 10隻雞蛋
  • 1 包糯米粉(500克)
  • 1 罐椰汁(500 毫升)
  • 500克白砂糖
做法:
  1. 把雞蛋和白砂糖先打勻。
  2. 把椰汁和糯米粉加入蛋汁中攪勻。
  3. 焗爐預熱180度C.
  4. 用24cm x30 cm方焗盤,或用兩個較小的焗盆(不要太深,否則很難焗熟。)先把焗盤邊抹油,在底部放上 baking paper (以防黏底)。
  5. 把攪伴好的粉漿隨隨倒入焗盤,並輕搖,在台上拍一兩下,使粉漿中的氣體走出來。放入焗爐焗50分鐘至一小時(注意:每個焗爐熱度不同的。)焗至表面金黃色,用一枝針或牙簽插入年糕,沒有粉漿黏著的話,即年糕已熟。
溫馨提示:
  1. 甜度可因應各人口味而調較。我只用400克白砂糖。
  2. 這個食譜的份量頗多。把各項材料減半,已足夠一家四口吃飽喔。
  3. 伴以鮮忌廉一起吃,味道很夾,不錯呢!

更多内容: http://www.christinesrecipes.com/2008/02/blog-post_05.html#ixzz2La2nE1Cl

Wednesday, February 20, 2013

番薯球

This is our favorite 'Pasar Malam' (Malaysia night market) street snack :)



材料:
番薯 200g
糯米粉70g
粘米粉30g
糖30g
水50g / 55 ml

做法:
-将番薯切块蒸熟
-趁热压成泥, 加入糯米粉,粘米粉和
糖...慢慢加水搓成面粉团
-搓成面团后放着15分钟再搓成一小粒,热锅热油 炸至金黄色即可。


forgot where i got this recipe from...
I double up the ingredient as scare not enough.. it took about 2 medium size golden sweet potato.. Not to bad.. at least my kids eat this. :)

Note: Dont put all the water in first, as the steamed mashed potato might be quite moist... just put 1/2 of the water first, kneed till like a dough ... if too dry, only add in remaining water slowly...

Egg Tart

I copy this recipe from wokkingmum blog, which is one of my favorite blog to browse as her recipes are just simple and the outcomes are awesome .. 

you can replace the crust by using the ready-made puff pastry from supermarket. I used that for my 1st trial.. not bad.
Ingredients for Crust:

  • 340g Top Flour
  • 230g Butter
  • 70g Caster Sugar
  • 1/2 Beaten Egg

Ingredients for Egg Custard filling:
  • 3 Eggs
  • 80g Caster Sugar
  • 70ml Milk (I use Fresh Milk)
  • 210 ml Water
How to do it:
  1. Beat butter and sugar until creamy.
  2. Add egg into mixture and mix until combined.
  3. Add flour and mix into a dough.
  4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
  5. Weight dough into 25g each (depending on size of mould) and press into egg tart moulds.
  6. Set aside.
  7. Whisk eggs and sugar until think and creamy.
  8. Add milk to mixture and continue to whisk until combined.
  9. Add water gradually and continue to whisk together.
  10. Pour into mould tart dough.
  11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.

  12. Remove from mould by turning the mould upside down.
Note:
I rolled the 20g dough into a ball and flatten it before put it into the mould.


http://wokkingmum.blogspot.com.au/2007/12/egg-tarts.html

Kuih Baicar Roti

This is something like bread pudding. The best thing is we can make this with the balance of the bread that going to 'expire' .. which we not able to finish it on time, we can transfer it to something tasty :)

½ loaf bread / 6-8 slices of bread
1 ½ cup plain flour
1 cup sugar
4 eggs
5 pcs pandan leaves + 1 cup water
2 tbsp vegetable oil
2 cups coconut milk ( 400 g cocunut milk + 1 cup of water)
½ tsp salt
Pandan paste, green clouring, sesame seeds

1. Blend the pandan leaves with 1 cup of water, strain and put aside (get 1 cup of pandan juice)
2. In a bowl mixed the bread with the coconut milk. Set aside to be soften.
3. Mix the plain flour, sugar, eggs, salt and oil in a bowl.
4. Blend in the bread and coconut milk in the blender till creamy. Add the flour mixture in the blender and mix well. Add the pandan paste and green coloring.
5. Pour batter in a greased baking and sprinkle some sesame seeds on top.
6. Bake in a pre heated oven 170c for 45-50 mins. Once baked put aside to cool.

NOTE: Greased the baking with some oil and heat in over for 5 mins before pouring the batter to prevent from sticking.

Deep fried banana

Actually dont know what it called in Malay, there is a special term on this food.. well.. i will say easy to  do and kids just love it as a snack.. perfectly match with good afternoon tea ...

3 big banana
1 cup of plain flour
2 tablespoon of raw sugar
1/2 teaspoon of salt
1 tsp baking powder/soda powder

Mixed well with water... spoonful for deep fried.

蝴蝶酥


蝴蝶酥是經典法式甜點。
i copied from christine's blog included the picture.. its really easy to made and convenience as using the read-made puff pastry.. i got it from coles. I tried once.. my kids like it very much..

約可做 18隻份量

材料:

  • 急凍酥皮(puff pastry 室溫解凍)1塊, 24cmx24cm
  • 幼砂糖 約 1/4杯
  • 牛油(奶油 butter 先行融化)酌量


做法:

  1. 把焗爐預熱至 200C (392F).
  2. 在工作台上,用篩平均灑下一半糖,把解凍後的酥皮小心鋪在上面。輕輕掃點牛油。在上面灑下另一半糖。把一邊的酥皮向內褶四份一,再向內褶多一次到中間位置;另一邊也如是(如上圖示)。最後,把兩邊復合成六褶的長條形。用手輕輕按壓。目的是令酥皮黏得好,焗的時候不會彈開。放入雪櫃(冰箱 fridge)冷藏 20至 30分鐘。
  3. 用利刀切開約 1/2吋闊的幼條。兩面塗點融化牛油。把上面兩邊稍稍分開,焗後就會像蝴蝶雙翼的形狀。
  4. 放入焗爐焗約 20分鐘。焗最後 5至8分鐘翻轉另一面繼續焗,直至兩面金黃色並鬆脆,即成。


溫馨提示:
  • 喜歡的話,可以用雲呢拿(香草vanilla)糖,就更添香味。
  • 雲呢拿糖在超市有售。或自己製造:把雲呢拿 vanilla 切開,用刀刮出種子,連莖放入密封的糖樽,與糖拌勻,蓋好就可以。需用時取出。
  • 如果快手褶好酥皮後,酥皮不太軟,可直接放入焗爐,可省卻放入雪櫃那步驟。
  • 如果你的焗爐有 fan-forced 設備 (即是加風扇吹熱風),最好用它,因為熱力較均勻,焗出來的蝴蝶蘇顏色均勻漂亮。我就是用了 fan-forced,溫度則調至 180C.(註:溫度作參考,因應每個焗爐的熱力不同。)


更多内容: http://www.christinesrecipes.com/2009/07/palmiers-recipe.html#ixzz2Gp1QOhs0

杏仁薄片

I will insert the photo once i had tried it..

杏仁薄片應該是烘焙裡最簡單,材料也最精簡的一道點心了!
好吃得不得了,小潔從小就喜歡吃。可是外面賣好貴,所以今天來教大家試做一下~

材料:
蛋清2顆
鹽1 g
杏仁片90 g
無鹽奶油40 g
砂糖25 g
低筋麵粉45 g

做法:
1)準備好材料。

2) 先把低筋麵粉過篩,過篩的目的是為了避免攪伴的時候變麵粉球了。

3) 把砂糖跟鹽也倒入。 PS:正常來說應該是白色細砂糖,但是我不想另外買,所以就用家裡有的直接替代。

4) 把蛋清加入攪伴。

5) 接著加進無鹽奶油。 PS:因為要打散,所以可以先把奶油隔水溶解,但是因為小潔太懶了!直接下去打。就多花個五分鐘左右,打散,看不到奶油塊就好了。

6) 打散後會像圖示一樣,變成麵糊了。

7) 把杏仁片倒入攪伴一下,這裡用刮刀會比較好攪拌喔。

8) 擺在烤箱,這點超重要的!會不會變厚片就看這裡了,就是要抹超薄的一層。太厚的話中間會不容易熟,但是周圍會過焦喔。 PS:擺上烤盤的同時,我也把烤箱預熱到180度,全火。

9) 進烤箱了,先用全火180度烤10分,之後再用上火130烤5分鐘上色。 PS:如果太厚或是沒有熟,那可以調5分鐘5分鐘加烤,別太心急一次調太久或溫度太高,很容易焦掉的。

10) 放涼後就要拿保鮮盒或是袋子裝起來喔!以免接觸空氣太久 會變成軟軟的!

小撇步
材料可以依各人口味微調,因為小潔家有糖尿病患者!
所以我做點心的時候都會考量。糖都會減半或是少個1/3
喜歡甜的點的可以加量。
因為我們喜歡奶油香!所以我有多加了一些。


Thursday, February 7, 2013

黑芝麻饼 Black sesame cookies



  • 300g Sesame Powder with sugar
  • 120g Castor Sugar(raw sugar) or Icing Sugar - 0.53 cup/0.96
  • 250g Top Flour or All Purpose Flour - 2 cups
  • 180ml Oil (I use Olive Oil) - 0.76 cup
  • 1/2 teaspoon Salt
  • 100g Toasted Sesame Seed for topping
  • 1 Egg Yolk, beaten for glazing

Peanut cookies 花生饼


Found a simple way of doing this cookies, using the peanut butter :) Instead of wash,drain, fry and grind the peanut …


Original recipe using 150g of peanut butter. I am using 780g.. so the ingredient have to increase accordingly.

材料:150g x 5.2
面粉 200g - 1.6 cups = 8.32
花生酱 150g  x 5.2 = 780g 
花生油 50g - 0.23 cup -add more if dough too dry x 5.2 = 1.196
糖粉 80g  - 0.36 cup x 5.2 = 1.872
蛋黄液(蛋黄1个+1小匙水)

做法:
1]  花生酱、花生油和糖粉拌匀(如果过干,需加些油)。
2]  加入过筛的面粉拌成面团,无需冷藏,搓成小圆球排在烤盘上,再刷上蛋黄液。
3]  放进烘炉以100°C(视烘炉火势而定)烘20分钟。
4. 175 fan-forced (15 min), turn to 200 fan-forced for 5 min), let it in the oven for another 10 min.

Bee Hive cookies - 蜂窝饼

2011 CNY
I try this :
http://mmasoic.blogspot.com/2015/01/blog-post_28.html
Option 1: 
original recipe can make 2 tall plastic container.

Notes:
1. Dip the mold into the hot oil to make sure it is hot.
2. Put the hot mold into the mixture and wait for at least 5-8 sec to let the mixture stick to the mold.
3. Then only transfer to the hot oil to deep fried.

I wasted some mixture as step 2 not applied.






Below are the collection from my previous survey :)
===========================================================================

Tips
1]  粉浆醒30分钟就好,太久了粉浆会出现膨胀现象,成品不美。
2]  加热了的饼模不可立刻沾上粉浆,这时饼模的温度太高,粉浆立刻烫熟了,会脱离饼模。
3]  饼模沾粉浆时,稍等5 秒,这样粉浆沾得比较均匀,不会过薄。
4]  直接把饼干炸至金黄色,不必翻转。翻转过的饼干外形会走样。

材料:
椰浆头160ml
蛋2粒
糖粉90g (180: 0.72 raw sugar/1.44 icing sugar)
清水50ml ( 100 ml)
盐 1/8小匙 (1/4 teaspoon)
面粉100g (过筛)(200 g : 1.6 cup)
粘米粉100g (过筛)(200g : 1.6 cup)
芝麻(随意) 

做法:
1]   蛋和糖粉搅拌至糖溶解、浓稠。然后加入椰浆、清水和盐。
2]   加入粉料,拌匀。
3]   过滤粉浆,放置一旁,醒30分钟。
4]   热油锅,置入饼模加热。
5]   提起饼模,稍等10秒,才沾上粉浆。
6]   把沾了粉浆的模放进油锅里炸,模必须提着,不要完全放在油锅上。
7]   轻轻摇晃饼模,让蜂窝饼脱离饼模,炸至金黄色。
8]   重复至所有粉浆用完。
http://jessie-kitchen.blogspot.com/2011/01/blog-post_29.html

another version with more … the source i forgot to note down.. which come from a fb group …

制作材料:
1kg的面粉 (很多吧?我们做很多送给个亲朋戚友)
500g的糖
500g的木薯粉
15粒鸡蛋
2粒新鲜的浓缩椰浆
160g的粘米粉(500g原装,倒三分之一就对了)
170ml 的水
油(如图的分量)

所需配备:
打面粉器 (因为这样才能确保能搅拌均匀)
莲花饼的模型
一个好帮手

制作过程。。
首先,把所有的鸡蛋打进一个大盆里,然后加入糖,开始搅拌直到糖溶化。。
然后加入面粉,再搅拌均匀。。每个过程我都会去搅拌,因为担心之后再加入其他东西后就没有更有效的确保均匀了。。
然后就是木薯粉,粘米粉和水。。再继续搅拌直到没有一粒一粒的固体浮现。。
最后,加入椰浆。因为椰浆不宜搅拌太久,所以就以最慢的速度搅拌几圈,就收工了!(妈妈说会变质,我想是搅拌会加速氧化椰浆的关系吧)

年糕

Very happy to get this recipe as my son and hubby like to eat Nian Gao..




材料:
  • 糯米粉 200克 - 1.6 cups
  • 澄麵粉 70克 - 11.5 tablespoon = 0.56 cup
  • 片糖(稍切細)250克 - 1 cup of raw sugar (I use gula melaka)
  • 水 1杯(250毫升)
  • 椰汁(coconut cream)80毫升/ 6 Tablespoon
  • 菜油 30克 + 少許(用作掃糕盤)30 g=2 tablespoon
  • 雞蛋(打散成汁)1隻

做法: 
  1. 用一深鍋把 1杯水煮滾(煮開),加片糖煮至完全溶解。倒進椰汁和油拌勻。過篩隔去幼粒。待涼備用。
  2. 把糯米粉及澄麵先過篩,逐少加入糖水中。一邊加麵粉,一邊不停拌勻,直至完全混合。如果想麵糊更幼滑,可再過篩。
  3. 倒進預先掃上菜油的糕盤內,放入鑊中,用大火隔水蒸約 60至 75分鐘。年糕本身很黏,就算熟透後,用筷子插進去,都會很黏的。總之,蒸夠時間,就不怕不熟啊。
  4. 放涼後,置入雪柜中冷凍至少三小時。年糕硬身一點後,就容易切片。蘸蛋汁,用平底易潔鑊,用中慢火,把兩面煎至金黃色,及至軟身。趁熱供食。

叉烧包



The recipes are from different sources, partially from the youtube, some from net.





 1、酵母粉:4克(1茶匙+1/2茶匙)  

温水:160克(不烫手)- 0.7 cups water

2、低筋/中筋面粉:280克(2.33 cup)
玉米淀粉:120克(白色的)(1 cup) 


砂糖:40克(0.2 cup)  n
猪油:40克(43.10 ml)

3、泡打粉 (baking powder):10克 0.5 table spoon / 1.5 teaspoon

蜜汁叉烧包 - 面皮制作

1、先用温水160克将酵母泡开。
2、将面皮材料的第二项所有材料混合起来,倒入泡开的酵母水,然后混合均匀,用手揉制成光滑的面团。(need to add more water, coz dry, about ¼ cup of water)盖上保鲜膜放置发酵1小时。(时间随成室温不同j可以适当增加或减少)
3、发酵好的面团擀开,放入10克泡打粉,用手揉制成光滑的面团,盖上保鲜膜,放置松弛15分钟。

I made about 9 big char siew pao… didnt know it turn up to be so big…:) Later i try to make it smaller size, which turned up to be 18 pcs.

Oil fried with : 大葱段,洋葱丝,姜片… to create the oil (10 tablespoon(chinese rice spoon) of oils)

Prepare 2  cups:
Cup 1:  (
- 150ml water
- corn and生粉- 3 tablespoon)

Cup 2:  (
- 150ml water, 
- black soysource 16 gram, 2 tablespoon
- hao yaou 20 gram, 2.5 tablespoon
- hoisin source 16 gram, 2 tablespoon
- sugar 80 gram, 7.0 tablespoon
- salt  1 gram, ½ teaspoon
- ajimomotor, 

left some oil, add in cup2, turn on fire..
slowly pour in cup 1,keep on stirring untill sticky…

steam for 6 min

可可馒头



我做的可可馒头材料如下

材料 (A): 包粉 300g , 幼糖 50g, 酵母粉 1茶匙, 发粉半茶匙, 可可粉10g, 水 160ml. 

材料 (B):包粉 300g , 幼糖 50g, 酵母粉 1茶匙, 发粉半茶匙, 水 160ml.

Cocoa + sweet potato version
====================
Amended version: 包粉 600g , 幼糖 100g, 酵母粉 2茶匙, 发粉1茶匙, 可可粉10g, 水 280ml. 
(water pour slowly, as sweet steamed sweet potato quite moist)..

Mixed all (except cocoa powder), knead to a dough.. cover with towel for 1/2 hr.. or more.. Split the dough into 2 portion, 1 mix with the cocoa powder, mix well.. and start to do the pattern that you like.


注 :我的图的有漏了一个步骤没写到》》静置20分钟后,把面团揉至表面光滑后才擀平
This is how to roll out the nice pattern of the Man Tou.


芋头糕



Ingredients:
200克粘米粉 - (1 ½ cup)
a bit of salt (REMEMBER)
400g Yam 芋头 
30g 虾米,泡软切碎
5 粒 shallots (sliced) 小葱头,切片
4 gloves garlic 蒜头,切抹
50g Cooking Oil食油
650g Water 清水
调味
1 tsp corn flour粟粉
1茶匙鸡精粉
1/4 tsp pepper 糊椒粉
1 tsp five spices powder 五香粉
Instructions/做法:
1. 用油和小火爆香红葱头,待红葱头变成金黄色后洒上少许盐,熄火倒入小碗里备用。Or you can used those ready-made.
2. 将芋头削皮后洗净,一半切丁,另一半刮丝备用。
3. 把粘米粉,粟粉,鸡精粉和糊椒粉混合在一个大碗内然后慢慢倒入650 毫升的清水搅拌均匀。
4. 热锅,加入一汤匙的油,爆香虾米和蒜头 翻炒一下,然后再将芋头块和丝一起放入拌炒。
5. 最后,一边翻炒,一边顺序地倒入米浆水,搅拌成稍微黏浆性,熄火把粉浆倒入涂上油的糕盘里。
6. 隔水用中火蒸大约 30 至 40 分钟(看糕盘大小而定),你可竹签试探看糕点是否还以蒸熟。
7. 等芋头糕冷却,用刀沿锅缘划一圈,取一大盘倒扣即可。
I cannot remember where i got this recipe from.. been searching quite some place…

肉干 BAK GUA

MUST HAVE for CNY - Chinese New Year.


材料:
肉碎——600g (我买RM15的五花肉来搅碎)
食油——2 tbsp
蚝油——2 tbsp
生抽——2 tbsp
幼糖——140g (i put ½ cup)
绍兴酒——1 tbsp
五香粉——少许

搽面:少许蜜糖+一点清水,搅拌均匀即可。

做法:
1)把以上材料搅拌均匀,必须搅拌至起胶,我腌制隔夜。
2)铺入以铺了不沾粘烘焙纸的烤盘上,盖着,以杆面棍杆薄。
3)我以烤箱120度烘烤24分钟,烤到肉干可以拿起来能剪,即可。
4)将剪好了的肉干搽上蜜糖水,我以180度烘烤18分钟。

175 fan forced 22min - 
180 fan forced 18 min

糯米鸡




5-6个人的份量:
材料:-
糯米 1碗半
香菇 4朵
鸡腿肉 一只(大只的)
鸡蛋 - 煮熟,切4半 

调味料:
- 蚝油2汤匙
- 酱油2汤匙 (别一下放完,万一你的酱油很咸)
- 绍兴酒2汤匙
- 糖1汤匙
- 盐1茶匙
- 水4汤匙
- 黑酱油少许
- 麻油适量

腌料:-
胡椒粉,蚝油,酱油,盐,黑酱油,麻油(各少许)

做法:
1. 先将糯米浸过夜。
2.之后蒸15分钟。 ( 糯米铺平,用手指戳一个个洞才蒸)
3. 糯米蒸好后,淋上混合了的调味料。
建议:混合汁料后先试味道,自己调配到合适为止才淋在糯米上。
4.鸡肉和香菇分别用腌料腌制至少三小时以上。。(隔夜最好)
5. 碗底铺上腌好的鸡肉,香菇,腊肠等等。
6. 铺上糯米饭,压紧。
7. 每个碗洒上两汤匙的水。(再加上腌制鸡肉和蘑菇的汁1汤匙)
8. 大火蒸大概15-20分钟至熟

Normally i use 2 cups of 糯米, to make 8 bowls of it.
 Recipe from fb group