Tuesday, May 23, 2017

果冻粽子 Jelly Dumplings





















果冻粽子

材料 :

果冻粉  10克
细砂糖  180克 - 200克
清水  950毫升

罗勒籽 (biji selasih)  少许 (浸发)

火龙果奇异果芒果 (切丁)


做法 :

1. 果冻粉和细砂糖混合均匀。
2. 将水倒入锅里,加入做法(1)煮滚
3. 搅拌至果冻粉和糖完全溶解,熄火。
4. 粽叶折成斗形,放入水果舀入果冻水
5. 待凝固后才包成棕形



Jelly Dumplings

Ingredients :

10g jelly powder
180g - 200g caster sugar
950ml water

biji selasih,soak in water

red dragon fruitkiwimango (diced)


Method :

1. Mix jelly powder with caster sugar together.
2. Pour water in a potstir in (1) and bring to a boil.
3. Stir until the mixture has fully dissolved.
4. Bamboo leaf fold into an inverted cone,add in fruits and pour the jelly liquid into bamboo leaf.
5. Let it cooled completely then wrap accordingly. 























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Friday, May 19, 2017

烤香茅鸡串 Grilled Lemongrass Chicken Skewers





















烤香茅鸡串

材料 : 可以做出20串 


鸡肉碎  750克
蒜头  1+1/2 大匙 (切碎)
姜  1大匙 (切碎)
红辣椒  2条
巴西叶  2大匙 (切碎)
香茅  2茶匙 (白色部份, 切碎)
鱼露  1茶匙
酸甘汁  1大匙
盐  适量
鸡蛋  1个
香茅  10枝


抹面(A) :

糖  2
茶匙
香茅  1茶匙 (切碎)
水  3茶匙
油  3茶匙


做法 :

1. 香茅洗干净后, 用擀面棍把香茅稍微上下杆一下, 以释放香味。 把香茅切半备用。 
2. 鸡肉碎加入 蒜头碎, 姜碎, 辣椒碎,香茅碎,  巴西叶, 酸甘汁, 鱼露, 盐。混合好。
3. 鸡蛋打散后加入。混合。 
4. 手掌放些油, 把肉碎包裹着香茅, 然后放入冰箱30分钟备用。 
5. 预热烤箱180'C. 鸡肉串两面都抹上(A), 烤10分钟, 翻面,再抹上 (A), 继续烤10分钟或至熟。



Grilled Lemongrass Chicken Skewers

Ingredients :

750g chicken mince
1+1/2 tbsp garlic paste
1 tbsp ginger paste
2 red chillies
2 tbsp basil leaves, finely chopped
2 tsp lemongrass stalk, very finely chopped
1 tsp fish sauce, optional
1 tbsp lime juice
salt
1 egg
10 nos lemongrass stalks


For the basting liquid :

2 tsp sugar

1 tsp finely chopped lemongrass stalk
3 tsp water
3 tsp oil


Method :

1. Wash the lemongrass stalks and pat dry. Run a rolling pin along the length of the stalks in order to release the aromatic oils. Cut the stalk into 2 (each piece should be about 5 inches long) and set aside.
2. Into the chicken mince, add the ginger garlic pastes, chopped red chillies, finely chopped basil, lemon juice, salt and fish oil, if using, and mix well.
3. Lightly beat the egg and add it to the chicken mince. Mix well.
4. Dab a little oil over your palms, shape each ball of mince around one end of the lemongrass stalk and place over a baking tray lined with aluminium foil. Cover and chill in the fridge for at least 30 minutes or longer.
5. Pre-heat the oven/grill to 180 deg C. Brush the top side of the skewers with the basting liquid and grill for 10 minutes. Turn them over, brush with the basting liquid and grill for a further 10 minutes or until done.

(Recipe adapted from herehere)



























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Wednesday, May 17, 2017

柠檬天使蛋糕 Lemon Angel Cake



















柠檬天使蛋糕

材料:6寸脱底模

玉米油 40
柠檬汁  40
柠檬屑  1
牛奶  40
1
低筋面粉 70



蛋白 200
糖粉 70



做法 :

1. 将玉米油、柠檬汁、柠檬屑、牛奶和盐搅拌均匀。
2. 筛入低粉,拌成均匀的柠檬面糊。
3. 蛋白分次加入糖粉,打发至湿性发泡。
4. 将蛋白霜分次加入柠檬面糊里,拌匀。
5. 把面糊倒入烤模里,敲出气泡。
6. 放入预热烤箱,以170度烘烤约40-45分钟。
7. 出炉倒扣,待凉。




Lemon Angel Cake

Ingredients :

40g corn oil
40g lemon juice
1 lemon zest
40g milk
1g salt
70g cake flour


200g egg whites
70g icing sugar




Method :

1. Combine corn oillemon juicelemon zestmilk and salt in a mixing bowl.
2. Sift in cake flourmix wellset aside.
3. Beat egg white and gradually add in the icing sugar. Beating till shiny peaks.
4. Gently fold fold in the beaten egg white into lemon batter until combined.
5. Pour the batter into 6 inches cake pan, tap pan on table a few times to remove air bubble.
6. Bake in preheated oven at 170C for 40-45 minutes or until cooked.
7. Remove from oveninvert cake onto table until completely cooled.















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Thursday, May 11, 2017

芒果慕斯蛋糕 Mango Mousse Cake








温馨的五月, 预先祝福全天下的妈妈们,母亲节快乐!
Happy Mother's Day!

















芒果慕斯蛋糕

戚风蛋糕体材料  7寸圆模

材料 :

蛋黄  3个
牛奶  50克
玉米油  25克
低筋面粉  80克


蛋白  3个
细砂糖  50克


做法 : 

1. 蛋黄、牛奶和玉米油,用打蛋器搅拌均匀。
2. 筛入低粉搅拌成均匀的蛋黄糊。
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 将1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
5. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。
6. 将面糊倒入蛋糕模,敲出气泡。
7. 放进预热160度的烤箱,烤45分钟至熟。
8. 出炉倒扣,待凉,平均切成4片,备用



芒果慕斯材料 :

吉利丁粉  17克

热水  60克


鲜奶油  350克
 (打发)
芒果泥  300克
芒果块  220克


表层淋酱材料 :

芒果泥  150克
吉利丁粉  1汤匙
热水  4 + 1/2汤匙



做法 :

1. 吉利丁粉加热水搅拌至溶化,加入芒果泥拌匀
2. 加入打发鲜奶油,混合均匀
3. 把一片蛋糕放在慕斯圈里,铺上适量的芒果块,倒入芒果慕斯
4. 


摆放上第二片蛋糕重复以上的步骤至完。
5. 放入冰箱冷藏3-4个小时至凝固
6. 脱模在表层淋上芒果酱,摆上装饰即可



Mango Mousse Cake


Chiffon cake ingredients : 7 inch mould

3 egg yolks
50g milk
25g corn oil
80g cake flour


3 egg whites
50g castor sugar 


Method 

1. Combine egg yolks,milk and corn oil in a mixing bowl.
2. Sift in cake flour,mix well,set aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
6. Pour the batter into baking pan, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 160C for 45 minutes or until cooked.
8.  Remove from oven,invert cake onto table until completely cooled,cutting into 4 pieces. 



Mango Mousse :

17g gelatine Powder

60g hot water


350g fresh cream (whipped)
300g mango puree
220g cubed mango





Mango puree topping :
150g mango puree 
1 tbsp gelatin

4-1/2 tbsp boiling water




Method 

1. In a small bowl, dissolve gelatine powder in hot water. Add in mango puree, mix well.


2. Add the mango mixture to whipped cream. Mix well till incorporated.


3. Use a cake ring, place a layer of cake, add in mango cubes and pour in mango mousse.
4. Lay another cake layer and repeat the same method until finished. Let it set for 3-4 hours in the fridge.

5. Unmold, pour the topping over the top of the cake,and decorate accordingly. 


(Recipe adapted from All That Matters)



























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Friday, May 5, 2017

甘香啦啦 Kam Heong Clams

























甘香啦啦

材料 :

啦啦
甘香酱
食油


做法 :

1. 用清水浸泡啦啦1小时,把沙粒吐出
2. 烧热油,加入甘香酱炒香。加入啦啦翻炒至啦啦开口,即可盛起




Kam Heong Clams

Ingredients :

Clams

Kam Heong Sauce
Oil for cooking


Method :


1. Soak clams in a big pot of water for 1 hour to clear out sand store inside.
2. Heat oil in a wokadd in kam heong sauce stir-fryAdd in clams stir-fry until the clams open. Dish up and serve.











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甘香酱 Kam Heong Sauce























甘香酱

材料 :

虾米  100克(切碎)
蒜茸  1
小葱头  10粒(剁碎)
咖哩叶   半碗
指天椒  6条(剁碎)
油  100毫升


调味料 :

咖哩粉  2汤匙
蚝油  3汤匙
生抽  1汤匙
糖  1茶匙
黑酱油  少许


做法 :

烧热油,爆香虾米,蒜茸和小葱头,再加入咖哩叶,指天椒和调味料,炒香便可。


Kam Heong Sauce

Ingredients :

100g dried shrimp ( soak till soft and finely chopped )
1tbsp chopped garlic 
10 shallots ( chopped )
1/2 bowl curry leaves
6 chilli padi
100ml cooking oil ( can add more )


Seasonings :

2tbsp curry powder
3tbsp oyster sauce
1tbsp soy sauce
1tsp sugar 
some dark soy sauce 


Method :

Heat oil in wok, sauté dried shrimp, garlic and shallots. Add in curry leaves, chilli padi and seasonings, stir-fry till well combined and aromatic.










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