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)










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Wednesday, July 4, 2018

班兰椰香棉花蛋糕 Pandan Coconut Cotton Cake







搅了一大把的班兰叶,烤了已经好久没做的棉花蛋糕
天然的绿色和班兰香, 实在是太喜欢了













班兰椰香棉花蛋糕

材料 :6寸圆形脱底模

玉米油  35克
低筋面粉  50克

蛋黄  3个
全蛋  1个
班兰精华  25克
椰浆  25克 


蛋白  3个 
细砂糖  30克
 

做法 :

1. 玉米油用小火加热至看到纹路,熄火。倒入过筛的低粉,搅拌成烫面糊。
2. 加入班兰汁和椰浆混合均匀,接着加入蛋黄和全蛋拌成顺滑的班兰蛋黄面糊。

3. 蛋白打至粗泡,分次加入细砂糖,打至中性发泡。
4. 取1/3打发的蛋白霜,加入
班兰面糊中,用打蛋器由底往上翻拌均匀。
5. 倒入剩余的2/3蛋白糊中,以刮刀切拌均匀。
6. 将面糊倒入模具里,抹平表面轻顿数下。
7. 蒸烘法,以160度,单单上火,中下层,烤30分钟,转130度,上下火,中下层,烤40分钟。

(时间与温度依自家的烤箱而做调整)





Pandan Coconut Cotton Cake

Ingredients:  6” round pan with removable base

35g corn oil
50g cake flour
3 egg yolks
1 whole egg
25g pandan juice
25g coconut milk


3 egg whites
30g fine sugar


Method :

1. Heat oil over low heat till you see small bubbles. Fold in sifted flour and mix well.
2. Add in pandan juice and coconut milk mix well. Then add in egg yolks, whole egg beat until  well blended.
3. Beat egg white till frothy and add in the sugar, in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white meringue into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg  white meringue and fold into a smooth batter.
6. Pour the batter into the 6" round cake mould and level surface of batter, tap pan on table a few times to remove additional bubbles.
7. Bake cake using water bath method on second lowest rack of preheated oven with upper heat only at 160 degrees for 30 mins, then 130 degrees, top and bottom heat for 40 mins.
8. Remove the cake pan from oven, drop it from high side and immediately invert cake until completely cooled.




























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Thursday, June 28, 2018

素鱼翅羹 Vegetarian Imitation Shark's Fin Soup





















素鱼翅羹

材料 :

素鱼翅粉丝  100 (泡软)
素虾仁  200
金针菇  200
香菇  6 (浸软,切丝)
红萝卜  1 (切丝)


调味料盐,素蚝油,麻油,香菇粉,胡椒粉,黑醋

勾芡玉米粉加少许水


做法

煮滚一锅热水,放入香菇金针菇和红萝卜,大火煮二十分钟。
2.加入素鱼翅和素虾仁,再以中火煮滚,加入调味料。
3.最后加入玉米粉水勾芡即可。
4.食用前,再加入黑醋。



Vegetarian Imitation Shark's Fin Soup

Ingredients :

100g imitation shark’s fin / vermicelli / glass noodles
soaked
200g vegetarian shrimp
200g enoki mushroom
6 mushroomssoaked and shredded
1 carrotshredded


Seasoning : salt
vegetarian oyster saucesesame oilmushroom powderpepperblack vinegar

some cornstarch water for thickening

Method :

1. Pour water into pot and bring to boil, add in shredded mushrooms, enoki mushrooms and carrot bring to boil for 20 min.
2. Add in mock shark's fin and vegetarian shrimp, continue to boil under medium heat. Add in seasoning.
3. Last thicken with cornstarch water.
4. Serve with black vinegar.











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Tuesday, June 19, 2018

碱水粽 Alkaline Rice Dumplings (Kee Chang)







今天继续粽香飘飘。。。
















碱水粽

材料: 

糯米  1公斤
碱水   4汤匙 
  4汤匙 
干粽叶 
草绳


做法 :

1. 干粽叶泡水3-4小时软化 ( 中间换2次水 ),用刷子两面刷洗干净,剪掉叶梗。
2. 
糯米洗净,用清水浸泡3小时,沥干。
3. 糯米沥干水份,加入碱水和油,搅拌均匀,待用。
4. 
粽叶折成斗形,舀入适量糯米,盖上粽叶,包成棕形,绑上草绳。
5. 煮滚一大锅水,把裹好的粽子下锅,水要盖过粽子,煮3小时,至糯米熟软即可取出,吊起沥干水份。



椰糖浆材料

椰糖  200 (切碎)
黄糖  100
  60 
椰浆  100
班兰叶  数片 (打结)

做法椰糖,黄糖,水和班兰叶放入小锅里,以中小火煮至糖溶化。加入椰浆,煮至稍微浓稠即可熄火。




Alkaline Rice Dumplings

Ingredients

1kg glutinous rice
4tbsp alkaline water
4tbsp cooking oil
bamboo leaves
hemp string 


Method

1. Bamboo leaves, soaked for 3-4 hourswashed and change water in between for two time. 
2. Wash glutinous rice and add watersoaked for 3 hours.
3. Drain the glutinous riceadd in alkaline water and oilmix well and set aside.
4. Take a bamboo leaffold into an inverted coneadd in some glutinous rice then wrap accordingly. 
5. Using a big potcook half pot of water. Once water is boiledplace in all the wrap dumplings and let it cook for at least 3 hours. Remove from water and hang it uplet it air dry and cool down.




Palm sugar syrup ingredients :

200g palm sugarchopped 
100g brown sugar 
60g water
100g coconut milk
few blades of pandan leavesknotted 


Method : Place palm sugar
brown sugarwater and pandan knot in a saucepancook on medium low heat until sugar dissolved. Add in coconut milkcook until the syrup thickens.



















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Monday, June 18, 2018

蓝花素粽子 Vegetarian Rice Dumplings








五月初五端午节,祝福大家佳节愉快!
Happy Dumpling Festival











蓝花素粽子

材料30

糯米  1公斤
蓝花  60朵(加入热水浸泡出蓝色素)
 2大匙
 1茶匙
香菇,浸软,切半
栗子,浸泡清水隔夜
素羊肉
素香酥鸡
素腌鸡
炒香花生碎

粽叶和适量草绳


调味料: (份量依个人口味调整)

麻油,生抽,胡椒粉,五香粉,黑酱油,盐,香菇粉


做法 :
1. 干粽叶泡水3-4小时软化 ( 中间换2次水 ),用刷子两面刷洗干净,剪掉叶梗。
2. 糯米洗净,用清水浸泡4小时,沥干。
3. 糯米沥干水份,加入蓝花液、油和盐,搅拌均匀,待用。
4. 烧热油,将香菇、栗子、素羊肉、素香酥鸡和素腌鸡加入适量的调味料炒香,盛起备用。
5.  粽叶折成斗形,舀入蓝糯米,放入馅料,再盖上蓝糯米。盖上粽叶,包成棕形,绑上草绳。
6. 煮滚一大锅水,把裹好的粽子下锅,水要盖过粽子,煮3小时,至糯米熟软即可取出,吊起沥干水份。 




Vegetarian Rice Dumplings

Ingredients : make about 30 rice dumplings

1 kg glutinous rice
60 buds blue pea flowerssoaked in hot water
2 tbsp oil
1 tsp salt

mushroomssoaked and cut into half
dried chestnutssoak overnight
vegetarian mutton meat
vegetarian soy nugget
vegetarian chicken meat
ground toasted peanuts

bamboo leaves and some hemps


Seasoning

sesame oillight soy saucepepper powderfive spice powderdark soy saucesaltmushroom powder


Method :
1. Bamboo leavessoaked for 3-4 hourswashed and change water in between for two time. 
2. Wash glutinous rice and add watersoaked for 4 hours.
3. Drain the glutinous riceadd in blue pea flower wateroil and saltmix well and set aside.
4. Heat up oilstir fry the mushroomschestnutsvegetarian mutton meatvegetarian soy nugget and vegetarian chicken meat with seasonings until aromaticset aside.
5. Take a bamboo leaffold into an inverted coneadd in blue glutinous rice. Add in fillingtop with blue glutinous rice to cover the filling and then wrap accordingly. 
6. Using a large potpour in water and bring it to boil. Once water is boiledplace in all the wrap dumplings and let it cook for at least 3 hours. Remove from water and hang it uplet it air dry and cool down.
































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