Monday, August 13, 2018

越南春卷 Vietnamese Spring Rolls









越南春卷再沾上酸辣酱,好开胃
天气炎热,就是爱这清爽开胃小吃

















越南春卷

材料 :

越南米纸
鲜虾(烫熟)
薄荷叶
黄瓜(切丝)
红萝卜(切丝)


酱料 :

越南小辣椒,柠檬汁,蒜茸,鱼露,糖


做法 :

1. 把越南米纸浸泡在温水里数秒至软,取出。
2. 将材料放在米纸上,卷紧

3. 搭配酱料即可。



Vietnamese Spring Rolls

Ingredients :

vietnamese rice paper
shrimps,cooked
mint leaves
cucumber,julienned
carrot,julienned


Dipping sauce :

vietnam chilis,lemon juice,chopped garlic,fish sauce,sugar


Method :

1. Soak rice paper in warm water for few seconds or until soft.
2. Place the ingredients on the rice paper and roll up.
3. Serve with dipping sauce.














Continue Reading...

Wednesday, August 8, 2018

菇菇披萨 Homemade Pizza

























菇菇披萨

面团材料 :

高筋粉  250克
牛奶  150克
即溶酵母  3克
糖  15克
盐  2克
牛油  20克


涂面 :番茄酱


馅料 :红色甜椒青色甜椒黄色甜椒,褐蘑菇,白玉菇,灵兰菇,黄梨香肠马苏里拉奶酪(mozzarella cheese)


做法 :

1. 所有材料混合搅拌,加入牛油继续搅拌至光滑面团。
2. 进行初步发酵60分钟或至双倍大。平均分成2份,滚圆
3. 擀开成圆形,铺在烤盘上
4. 涂上番茄酱,加入自己喜爱的馅料
5. 放进预热烤箱,180度烤15-20分钟。




Homemade Pizza

For the pizza dough :

250g bread flour
150g milk
3g instant yeast 
15g caster sugar
2g salt
20g butter


For toppings : yellow,green,red bell pepperswiss brown mushroomshimeji mushroombuna shimeji mushroompineapple,sausagemozzarella cheese


Method :

1. Mix all the ingredientadd butter continue to knead until smooth dough.
2. Proof the dough until it double in size. Divide dough into 2 portions.
3. Roll dough into a round shape,place onto the baking pan.
4. Spread tomato sauce over the dough,add toppings.
5. Bake in a preheated oven of 180 degrees C for 15-20 mins.
























Continue Reading...

Tuesday, July 31, 2018

Puteri Ayu 蒸班兰小蛋糕

























蒸班兰小蛋糕

材料 :15个

蛋  2个
细砂糖  100克

盐  1/2茶匙
斑兰精华  40克

椰浆  80克
低筋面粉  150克
发粉  1/2茶匙



表层椰丝 :

新鲜嫩椰丝  100克

盐  少许
粟米粉  1茶匙

所有表层材料混合均匀,备用


做法:

1. 模具涂上少许油舀入椰丝压紧。
2. 蛋、糖、盐一起打发。
3. 加入斑兰精华和椰浆搅拌均匀。

4. 筛入低粉和发粉拌均匀。
5. 面糊舀入模内至满。
6. 水滚后放入蛋糕,大火蒸15分钟。

7. 待蛋糕稍冷即可脱模。


Puteri Ayu

Ingredients : Makes around 15 cakes

2 eggs
100g caster sugar
1/2tsp salt
40g pandan juice
80g coconut milk
150g plain flour
1/2tsp baking powder


Topping :

100g fresh shredded coconut
a pinch of salt
1tsp corn flour

~Mix the topping ingredients together and keep aside.


Method :

1. Brush the mold with some oilfill bottom of the mold with shredded coconut.
2. Beat sugareggs and salt until fluffy.
3. Add in pandan juice and coconut milkmix well.
4. Shift in flour and baking powder mix till well combine.
5. Fill the cake mold with batter till full.
6. When water boil put in the mini sponge cakesteam for 15 mins.
7. When cake turned slightly coolremove the cake from the mold. 

(Recipe adapted from Nasi Lemak Lover)















Continue Reading...

Monday, July 23, 2018

班兰千层蛋糕 Pandan Layer Cake





















班兰千层蛋糕

戚风蛋糕体材料 :  8寸脱底圆模 

蛋黄  4
细砂糖  20
玉米油  40
班兰精华 / 牛奶  60
低筋面粉  70

蛋白  4
细砂糖  40


做法  

1. 蛋黄加入糖拌匀,再加入油、班兰精华搅拌均匀。
2. 筛入低粉,搅拌成均匀的蛋黄面糊。
3.
蛋白分次加入细砂糖打发(湿性蛋白霜)。
4. 将蛋白霜分3次拌入蛋黄面糊里,搅拌均匀。
5. 将面糊倒入模子里,轻轻把气泡敲出。
6.
放入预热后的烤箱,170烘烤约35-40分钟。
7.
蛋糕烘好后,立刻取出烤箱倒扣,待凉后脱模切成3片备用。



班兰咖椰层材料 :

(A)
绿豆粉 ( 绿色 )  85
细砂糖  90
燕菜粉  10

(B)
班兰汁  480
浓椰浆  400


做法 :

1. 材料(A)混合均匀,加入材料(B)
2. 用小火边搅拌边煮至浓稠即可。
3. 把班兰咖椰分成4等分。


组合:

1.将1/3班兰咖椰倒入蛋糕模,然后放入一片蛋糕,两样材料交替放入至最后一层是班兰咖椰。
2.待冷却后把蛋糕放入冰箱冷藏最少4小时,凝固后就可把蛋糕倒扣,然后加上装饰即可。



Pandan Layer Cake

Chiffon cake base

Ingredients : 8 inch mould 

4 egg yolks
20g castor sugar
40g corn oil
60g pandan juice / milk
70g cake flour

4 egg whites
40g castor sugar 



Method 

1. Combine egg yolkscastor sugarcorn oil and pandan juice in a mixing bowl.
2. Sift in cake flourmix wellset 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 170C for 35-40 minutes or until cooked.
8. Remove from oveninvert cake onto table until completely cooledcutting into 3 pieces. 



Pandan kaya layer

(A)
85g Hoen kwe flour ( green )  
90g castor sugar
10g agar-agar powder

(B)
480g pandan juice
400g coconut milk


Method :

1. Mix ingredients (A) togetheradd in ingredients (B)combine well.
2. Cook with low heat until the mixture slightly turned thick.
3. Divide pandan kaya into 4 equal portions


To assemble cake : 

1. Pour one portion of pandan kaya into cake moldplace a piece of chiffon cake on top. Repeat the same method until finished.
2. Chill in the fridge at least 4 hours till set. 











Continue Reading...

Sunday, July 22, 2018

木瓜雪耳桃胶糖水 White Fungus & Papaya with Peach Gum Dessert























在这炎热的天气都会煲糖水滋润解热

木瓜雪耳桃胶糖水

材料 : 桃胶雪耳木瓜,红枣冰糖

Ingredients : Peach Gum,White Fungus,Papaya,Red dates,Rock Sugar












Continue Reading...

Monday, July 16, 2018

炒粿角 Fried Cubic Noodle (Char Kuih Kak)







有时候会特别的想念
所以今天餐桌上出现了这道炒粿角















炒粿角

材料 :

粘米粉  110克
木薯粉 / 玉米粉  2汤匙
澄粉  1汤匙
冰水  120毫升
食油  1汤匙
盐  1茶匙
沸水  300毫升


做法 :


1. 把所有粉类混合,再把盐及冰水倒入混拌均匀。
2. 将食油加入,搅拌。
3. 将沸水倒入,搅拌成无粒状的面糊。
4. 倒入6寸圆模,以中大火蒸25分钟或至熟。
5. 待完全冷却后,才切片。


炒粿角材料 :

咸菜脯  3汤匙
蒜米  3瓣(剁碎)

蛋  3个
适量 豆芽,葱花

调味料 : 生抽,黑酱油,白糖,盐,胡椒粉


做法 :


1. 烧热锅,倒入2tbsp食油,把粿角炒熟,盛起备用。
2. 锅里放入少许油,炒香菜脯及蒜米,倒入粿角翻炒。
3. 把粿角推一边,放入适量食油,把蛋打入,搅散,再把粿角炒匀。
4. 加入调味料,继续翻炒片刻。
5. 最后加入豆芽拌抄,撒上葱花即可。




Fried Cubic Noodle (Char Kuih Kak)

Ingredients :

110g rice flour
2 tbsp tapioca flour (or cornflour)
1 tbsp wheat starch
120ml cold water
1 tbsp oil
1 tsp salt
300ml boiling water


Method 

1. In a mixing bowl combine rice flour, tapioca flour, wheat starch, salt and cold water together.  
2. Add in oil,stir well. 
3. Pour boiling water into the batter and stir until batter is smooth.
4. Pour into a 6" pan and steam over boiling water for about 25 minutes or until cooked.  
5. Cool the rice cake thoroughly before cutting into cubes.  



Ingredients for frying cubic noodles :

3 tbsp chopped pickled radish (chai poh)
3 cloves garlic, minced
3 eggs
some sprigs onion,beansprouts

Seasoning : light soy sauce,dark soy sauce,sugar,salt,pepper


Method :

1. With about 2 tbsp of oil, pan fry the cubic noodles until golden brown.  Transfer to a plate and set aside.
2. Stir fry the pickled radish and garlic until aromatic. Return the cubic noodles to the wok.
3. Push the cubic noodles to the side of the wok then crack eggs into the centre and scramble until egg is just set.
4. Add in seasoning. Toss well to combine.
5. Finally add in beansprouts.  Toss until well combined and heated through. Garnish with spring onion and serve hot.

(Recipe from here & here)










Continue Reading...
Related Posts Plugin for WordPress, Blogger...