Wednesday, November 22, 2017

亚参叻沙 Assam Laksa








偏爱酸辣口味的食物由其是这道亚参叻沙更是最爱





















亚参叻沙

材料 :


叻沙粉  1包 (用热水川烫过,沥干水份备用)

甘榜鱼  1公斤
清水  2公升


汤底材料 : 

叻沙叶  6棵
姜花  1朵, 切开一半
阿参皮  5-6片

搅成糊
辣椒干  6-8条
黄姜  1小块
小葱头  10颗
香茅  3根
马来栈  1小块
辣椒糊  150克-200克


调味料 : 盐和糖  

配料 :薄荷叶,黄梨,姜花,黄瓜,小辣椒,洋葱,生菜



做法 :


1. 清水煮滚,放入鱼煮熟,捞起,去鱼骨撕成小块。 
2. 把汤底材料加入煮鱼的汤里,熬煮至出味。  
3. 加入调味料再继续煮,加入鱼肉再熬煮5分钟即可。 
4. 碗里放入叻沙粉,淋上汤汁,放上配料,趁热享用。



Assam Laksa

Ingredients :
1 packet laksa noodles, scald in hot water and drain
l kg kembong fish
2 liter water


Laksa soup ingredients :

6 stalks laksa leaves ( daun kesom )
1 torch ginger flower ( bunga kantan ) cut into half
5-6 slices 
asam keping

Spice paste
6-8 dried chillies
1 piece turmeric
10 shallots
3 stalks of lemongrass
1 pieces belacan
150g-200g chilli paste


Seasoning :salt and sugar

For the garnish ingredients :
Mint leaves,pineapple,ginger flower,cucumber,red chilli ,onion,lettuce


Method :

1. Bring water to boil, add in fish cook until the fishes are cooked. Remove from the stock and set aside to cool.
2. Pick the flesh out of all the fishes, break the fish meat into tiny pieces.
3. Add the laksa soup ingredients in the fish stock and let simmer for about 45 minutes to an hour.
4. Add in seasoning, put in fish meat continue to boil for 5 minutes.
5. Place some noodles into a bowl, pour the laksa soup and top with garnishing, serve hot with a spoonful of shrimp paste if you like.


























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Friday, November 17, 2017

奶香紫薯面包 Purple Sweet Potato Buns
























奶香紫薯面包

紫薯馅 :

紫薯泥  230克
细砂糖  15克
炼奶  20克
溶化奶油  20克

做法 :将所有材料混拌均匀,盖上保鲜纸,放入冰箱冷藏。


材料 :

筋面粉  200克
紫薯泥  70克
细砂糖  30克
蛋  1个
牛奶  60-70克
即溶酵母  1茶匙
盐  少许
牛油  25克


做法 :

1将全部材料(牛油除外)搅拌成团
2. 加入牛油,搅拌至光滑有薄膜,进行第一次发酵
3. 面团排气,分割成6个小面团,滚圆,静置10分钟。
4. 紫薯馅分成6小团,搓圆。
5. 将小面团擀平,包入紫薯馅,稍微压平
6. 排放在铺了纸的烤盘,进行第二次发酵约50分钟。
7. 用剪刀在面包旁边剪6刀扫上蛋液中间撒上白芝麻。
8. 放入预热烤箱,以170度烤约18分钟或呈金黄色即可。 



Purple Sweet Potato Buns 

For the Filling :

230g mashed purple sweet potato
15g sugar
20g condensed sweet milk
20g melted butter

Method :Mix all ingredients together till combine well, refrigerated before use.


Ingredients :

200g high protein flour or bread flour
70g mashed purple sweet potato
30g castor sugar
1 egg
60-70g milk
1tsp instead yeast
some salt
25g butter


Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough. Proof the dough until it double in size.
3. Divide dough into 6 equal portions,set aside to rest for 10 mins.
4. Divide sweet potato filling into 6 equal portions,roll in round ball.
5. Flatten the dough,wrap the sweet potato filling and seal. Slightly flatten the dough
6Place on a baking tray,final proofing for about 50 mins.
7Use a sharp knife to make a 6 cuts on the sides,brush the egg wash and sprinkle with white sesame on cantre.
8Bake at pre-heated oven at 170c for 18mins. 

(Recipe adapted from eileenの记事本






















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Thursday, November 16, 2017

兔子香肠馒头 Bunny Shaped Sausage Steamed Buns






在网上看到这萌萌哒造型的馒头,真的好心动。
可爱又好吃的馒头,大人和小孩也会爱哦。











兔子香肠馒头

材料 :

包粉  500
清水  260
酵母  5
细砂糖  25
玉米油  5

香肠  10
红豆  20


做法 

1. 清水和酵母混合均匀,加入其它材料,搓揉成光滑面团。
2. 面团放置松弛5分钟。排气,分割10份。
3. 将面团擀开卷起,揉成长条状,放上香肠,整成兔形。
4. 排放在蒸笼里,进行最后发酵约15-30分钟。
5. 大火蒸约20分钟,熄火。将锅盖开一小缝,待5分钟后才把锅盖打开。





Bunny Shaped Sausage Steamed Buns / Sausage Mantou

Ingredients :

500g pau flour
260g water
5g instant yeast
25g castor sugar 
5g corn oil

10 sausages
20 red beans for eyes


Method :

1. Mix well water and yeast. Add in all ingredientsknead into a smooth dough.
2. Rest dough for 5 minutes. Punch air out from the dough.
3. Divide the dough into 10 portionsshape into a long stripplace one sausage and shape it like a rabbit.
4. Place onto steamer and allow to prove for another 15-30 minutes.
5. Steam on high heat for 20 minutes. Off the heatleave the pau inside the steamer for 5 minute before open the lid.




























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Tuesday, November 14, 2017

香兰椰丝卷 Kuih Ketayap







续上上次的椰丝卷,已有两年多没做过了
想念那椰糖椰丝加班兰香











香兰椰丝卷

椰丝馅料 :
 
嫩椰丝  300克
椰糖  150克
盐  1/4茶匙
班兰叶  2片
清水  100克
 
 
面皮材料 :
 
面粉  230克
粟米粉  20克
浓椰浆  100克
清水  350克
班兰汁  150克
盐  1/2茶匙
鸡蛋  1粒
 
 
做法 :
 
1. 清水、椰糖、盐和班兰叶放入锅内,煮滚至椰糖融化并过滤。
2. 加入椰丝炒至水收干,取出班兰叶待凉备用。
3. 将面皮材料混合拌匀,过滤后放置一旁约30分钟。
4. 不沾锅里抹少许油,倒入适量面糊,慢火将单面皮煎圆薄型。
5. 取出,包入馅料后卷起成圆筒状即可享用。



Kuih Ketayap

Coconut filling :

300g grated coconut
150g palm sugar (gula melaka)
1/4tsp salt
2pcs pandan leaves
100g water


Skin ingredients :

230g plain flour
20g corn flour
100g coconut milk
350g water
150g pandan juice
1/2tsp salt
1 egg


Method :

1. Cook palm sugar,salt,pandan leaves and water in a saucepan,cook until palm sugar is dissolved.
2. Add in grated coconut,stir and fry till dry.
3. Mix all skin ingredients till well combined. Strain and set aside for 30 minutes.
4. Heat up a non-stick pan,grease with some oil,pour a scoop of batter in pan,quickly swirl around the pan as evenly,fry just one side.
5. Put a tablespoon of coconut filling on the centre of the crepe and roll up.



















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Monday, November 13, 2017

香蒜辣椒蘑菇意大利面 Spaghetti Aglio Olio







又香又辣的意大利面是最常出现在家里餐桌上的
加上喜爱的各种菇类,又是一份满足的晚餐了。












香蒜辣椒意大利面

材料 : 2人份

意大利面  200 
蒜头  10(切片)
红萝卜  1/2个(切丝)  
辣椒干  4-6
鲜虾  20
白玉菇  适量
灵兰菇  适量
金针菇  适量
褐蘑菇  适量


调味料 橄榄油、黑胡椒、盐、巴西利香叶适量


做法 :

1. 意大利面放入滚水中,加入少许橄榄油煮软捞起,沥干水份备用
2. 锅里加入橄榄油 爆香蒜片。加入菇类、虾和辣椒干炒香。
3. 加入意大利面和萝卜丝翻炒, 最后加入适量的调味料即可。




Spaghetti Aglio Olio

Ingredients :

200g spaghetti
10 cloves garliccut into slices
1/2 carrotshredded
4-6 dried chilli
20 prawns
shimeji mushroom
buna shimeji mushroom
enoki mushroom
swiss brown mushroom


Seasoning : olive oilblack peppersaltparsley


Method :

1. Bring a pot of water to a boil, add some olive oil to the water. Cook the spaghetti according to the package instruction. Drain and set aside.
2. Heat the olive oil, sauté garlic slices. Add in mushroom, prawns, dried chillies and stir-fry.
3. Add in spaghetti and carrot, stir-fry for a while. Lastly, Add in the seasonings and stir well.





















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Thursday, November 9, 2017

黑芝麻海绵杯子蛋糕 Black Sesame Sponge Cupcakes






买了两包的黑芝麻粉,做了这充满香气黑芝麻蛋糕
喜欢做成杯子蛋糕,较方便与亲友分享

















黑芝麻海绵杯子蛋糕

材料

鸡蛋  4  
细砂糖  90
 1/4茶匙 
低筋面粉  90
黑芝麻粉  20
牛奶  40
玉米油  40


做法

1. 玉米油和牛奶搅拌均匀,备用。
2. 低筋面粉和黑芝麻粉混合,过筛两次。
3. 鸡蛋、盐和细砂糖,打发至浓稠及乳白色。
4. 分次加入过筛的粉类,用刮刀拌匀。
5. 加入牛奶混合液,从下而上的拌均匀。
6. 把面糊舀入纸托,放入预热烤箱,以160度烤约20-25分钟。




Black Sesame Sponge Cupcakes

Ingredients :

4 eggs
90g caster sugar
1/4tsp salt
90g cake flour
20g black sesame powder
40g milk
40g corn oil


Method :

1. Mix corn oil and milk together, set aside.
2. Mix flour and black sesame powder together, sift them twice, set aside.
3. Whisk eggs, salt and caster sugar till pale, thick and fluffy.
4. Add in sifted flour, use a spatula to fold the batter till well combined.
5. And milk mixture, mixed to combine.
6. Spoon the batter into paper cups, bake at pre-heated oven at 160C for 20-25mins.




















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