Monday, February 29, 2016

玫瑰水果茶 Rose Fruit Tea






玫瑰花有养颜美容的功效,长期饮用亦有助于促进新陈代谢。 
搭配上水果,味道更是香甜。















玫瑰水果茶

材料: 

干玫瑰花  20朵(先用热水洗一遍)
青苹果  1粒(去皮,切丁)

红苹果  1粒(去皮,切丁)清水  1000毫升
蜂蜜  适量 


做法:

1. 在一锅中倒入清水,煮滚。

2. 转至中小火,加入苹果丁继续煮5分钟或至果味溢出。
3. 加入玫瑰花煮约1分钟,熄火。

4. 最后调入适量的蜂蜜饮用。


Rose Fruit Tea

Ingredients:

20 dried rose buds, rinsed with hot water
1 green apple (peel and diced)
1 red apple (peel and diced)
1000ml water
honey to taste 
 
 
Method :
 
1. Add water into a pot and bring to boil. 
2. Turn to medium low heat,add diced apple and continue to cook for 5 minutes.
3. Add rose buds and cook for 1 minutes. Remove from heat. 
4. Lastly add honey to taste and stir well. Serve warm.
 
 
 
 
 





This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers




 
 
 
 





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Saturday, February 27, 2016

蓝花咖啡三色相思蛋糕 Three Colours Ogura Cake






距离上回烤了相思已有一段时间,又开始想念了,
而这回就来玩玩三色相思。



















蓝花咖啡三色相思蛋糕
8寸
脱底模 


材料 A:

粟米油  50克
盐  1/8茶匙
牛奶  60克
蛋黃  5粒A型(冰蛋)
全蛋  1粒A型(冰蛋)
特幼面粉  70克



材料 B:
 
蛋白  5粒A型(冰蛋)
幼糖  80克

柠檬汁 1茶匙

 

材料 C:

-把20朵蓝花加水放入锅内煮滚,取10ml备用。
-把适量咖啡粉溶入热水,取10ml备用。



做法 :

1. 材料A:粟米油+牛奶+盐+蛋黃+全蛋打至起小泡。
2. 加入特幼面粉再打滑,放一边。(避免吹到風 ,备用)
3. 材料B:蛋白加入柠檬汁,分次加入幼糖,打至用打蛋器拉出的蛋白顶端略弯就可以了 (无需打至干性)。

4. 加入材料A。分成3份,分别加入材料C的蓝花和咖啡口味,用切拌方式混合面湖,刮平,倒进模型。轻轻敲出气泡。
5. 以160‘C, 60分钟,以水浴发烘。注意上色。出炉后,倒扣放凉。 






Three Colours Ogura Cake
8inch removable base cake pan

Ingredients A:

50g corn oil
1/8tsp salt
60g milk
5 egg yolk (A size)
1 whole egg (A size)
70g super fine flour 

Ingredients B: 


5 egg white (A size)
80g castor sugar
1tsp lemon juice


Ingredients C: 

- heat 20 blue pea flowers with some water, and reserve 10ml to use. - mix espresso powder with hot water and reserve 10ml to use.

 
 
Method :
 
For A

1. Beat together corn oil, milk, salt, egg yolk and whole egg till frothy.
2. Sift in super fine flour and mix well, put aside. 



For B and C 
 
1. Using electric mixer, beat egg white with lemon juice and castor sugar till soft peak.
2. Using spatula, mix together A and B till combine.
3. Divide the batter into 3 equal portions, mix in the blue pea paste and coffee paste into each portion according, mix well with a spatula.

4. Pour the three types of batter into a 8" baking pan, steam-bake in oven at 160'C for 60 minutes.   
5. Invert the cake after baking and let it cool before serving.


(Recipe adapted from 厨房找快乐 , Min's Blog )



















This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers













 


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Friday, February 26, 2016

雪梨菊花茶 Snow Pear & Chrysanthemum Tea





天气炎热雪梨菊花茶有清热润肺的作用, 
适合的天气饮用。














雪梨菊花茶

材料 : 

雪梨  2个
菊花  10克
枸杞子  10克
清水  1公升
冰糖  适量


做法 : 

1. 将菊花和枸杞子用水稍微冲洗备用。
2. 雪梨洗净,去皮去核,切块。
3. 锅里倒入清水,放入菊花和枸杞子,中火煮滚。
4. 加入雪梨和冰糖,转小火煮至糖完全溶化,冷热享用皆可。




Snow Pear & Chrysanthemum Tea

Ingredients :

2  sow pears
10g chrysanthemum
10g wolfberries
1 liter water
some rock sugar 


Method :

1. Rinse chrysanthemum and wolfberries. 
2. Rinse, peel and core pears,cut each into quarters.
3. Pour water into a pot,add chrysanthemum and wolfberries,bring to a boil.
4. Add in pear and lower the heat,add rock sugar to taste and cook until fully dissolved,can be served warm or chilled.










This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers

 












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Wednesday, February 24, 2016

韩式麻磁面包 Korean Mochi Bread






新年前的作品,那时给年饼插队了。
好喜欢这麻磁面包,酥脆的外皮,面包体QQ有嚼劲。














韩式麻磁面包

材料 : 可做10个

韩国面包预拌粉  250
高筋面粉  55
糖粉  10
烤香黑芝麻  30克
粟米油  45克
鸡蛋  1(AA)
酱油  5克
牛奶  100克 


做法 : 

1.  将所有的材料放入搅拌机里, 以慢速搅拌至无颗粒团状, 转以中速继续搅打至5分钟成软团。
2.  盖上一块湿布, 静置10分钟。 
3.  取出面团,放在撒有面粉或涂抹油份的工作台上以防沾黏,平分成10等份 (每份约50克)。
4.  手上沾些油或粉, 滚圆面团并排放在烤盘里, 最后再静置10分钟。
5.  将面包放入预热烤箱里(以175度,预热10分钟), 烘烤5分钟后, 打开烤箱, 在面包表面喷水。 然后, 继续烘烤5分钟后, 再次打开烤箱,再度喷水。
6.  最后, 调低烤箱的温度至160度, 继续烘烤30分钟即可。 





Korean Mochi Bread 

Ingredients : yields 10 buns 

250g korean bread mix flour 
55g HP flour
10g Maltitol sugar powder or castor sugar
30g roasted black sesame
45g corn oil
1 egg (AA)
5g light soy sauce
100g fresh milk



Method : 

1.  Place all the ingredients into the a breadmarker,  mix well for about 20 minutes. 
2.  Cover with wet cloth, let rest for 10 minutes. 
3.  Transfer the dough to a clean floured surface (to prevent sticking),  divide into 10 equal portions (50g each).  
4.  Pat your hand with some flour or oil , shape it into round balls and place it on a tray, let rest for 10 minutes.
5.  Bake in preheated oven at 175C for 5 minutes (pre-heat your oven at 175C for 10 minutes), then spray with some water on the dough.  Bake for another 5 minutes, and spray with some water again.
6.  Lower the temperature to 160C and continue to bake for another 30 minutes. 
7.  Best to eat when hot and crispy.

(Recipe adapted from 厨苑食谱, 拥有幸福的味道




















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Tuesday, February 23, 2016

菊花银耳汤 Chrysanthemum with White Fungus Dessert




新年前忙忙碌碌的,新年期间却变得懒洋洋。
 过了元宵节,我也该整理好懒散的心情了。

 











菊花银耳汤 

材料 : 

银耳 / 白木耳  20g
菊花  30g
红枣  20颗
枸杞  10g
清水  2litre
冰糖  适量


做法 : 


1. 白木耳预先浸软,剪小块。
2. 将菊花、红枣、枸杞用水稍微冲洗备用。
3. 锅里倒入清水,放入白木耳煮至软。
4. 加入菊花、红枣和枸杞,煮约30分钟。  
5. 加入冰糖转小火煮至糖完全溶化,冷热享用皆可。




Chrysanthemum with White Fungus Dessert


Ingredients :


20g white fungus

30g chrysanthemum
20 pieces red date
10g wolfberries
2litre water
some rock sugar


Method : 


1. Soak white fungus to soft and remove its stems,cut into small.
2. Rinse chrysanthemum, red dates and wolberries.
3. Pour water into a pot,add white fungus,bring to boil and cook until soft.
4. Add chrysanthemum,red dates and wolberries,cook for 30 minutes. 
5. Add rock sugar and cook until fully dissolved,can be served warm or chilled.









This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers








 
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Friday, February 19, 2016

自制肉干 Homemade Chinese Pork Jery (Bak Kwa)







等着家里的年饼、小吃消灭得差不多,
可开炉做了这在新年前就想尝试的肉干。












做法不难,烤好的肉干味道也蛮不错的。 


自制肉干
13”x13”的烤盘, 做出9块

材料 :
猪肉碎  450g (带有10%的肥肉)
糖  100g
酱油  1tbsp
米酒  1/2tbsp
鱼露  1/2tbsp
蚝油  1tbsp
黑酱油  1tsp
五香粉  1/8tsp
胡椒粉  一小撮
盐  1/2-3/4tsp 调味
蜂蜜  2tbsp




做法 :
1. 把全部材料混合一起,用筷子同一个方向搅拌,直到起胶的状况。 放入冰箱冷藏几个小时。
2. 把肉碎铺放好在烤盘,可以用汤匙的背面压平。
3. 放入预热160C的烤箱,烤大概20分钟。 取出,把烤箱温度提高到240C.
4. 把肉干剪成9片或喜欢的形状。
5. 再放入烤箱,用上火240C烤大概10分钟,取出,翻面,再烤7分钟,就完成了。
 





Homemade Chinese Pork Jerky (Bak Kwa)  
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

Ingredients :

450g minced pork (at least with 10% fat)
100g sugar
1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey



Method :
 
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey. Store in the fridge for several hours.  
2. Spread the marinated minced pork thinly onto the baking tray.  
3. Bake at pre-heated oven at 160C for 20mins. Remove from oven. Increase the oven temperature to 240C.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.  
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.


Recipe adapted from Nasi Lemak Lover & Min's Blog 












 
 This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  
















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Sunday, February 7, 2016

椒盐虾 Salt and Pepper Prawns






充满喜庆的农历新年即将到来,
祝福大家新年快乐,平安健康,好运连连。











椒盐虾

材料: 

鲜虾  600克
蒜头  5瓣(剁碎)
粟粉  60克
指天椒  3条(去籽,切成碎末)


调味料:
 
盐  2大匙
胡椒粉  2小匙
糖  1小匙
酱油  1小匙 


做法:
 
1. 把虾须剪去,挑出泥肠,洗净沥干,撒上粟粉。
2. 热油锅,将虾放入油中,大火炸至虾熟透,捞出沥干油份。
3. 锅中留1大匙油,放入蒜末,慢火爆香。
4. 加入辣椒,炸好的虾和调味料,翻炒均匀。
5. 盛起,趁热享用。
 
 
 
Salt and Pepper Prawns
 
Ingredients: 

600g fresh prawns,trimmed and deveined,washed and drained well
5 cloves garlic,chopped
60g corn flour
3 chilli padi,chopped


Seasoning: 

2tbsp salt
2tsp pepper
1tsp sugar
1tsp soy sauce
 
 
Method:
 
1. Trim the prawns head deveined , washed and drained well. Dust prawns with corn flour,set aside.
2. Heat up oil,add the prawns and deep-fry over high until well cooked,drain well.
3. Pour excess oil from the wok, add back 1tbsp of deep frying oil. Saute chopped garlic till fragrant.
4. Add in chilli,prawns and seasoning and stir well.
5. Dish up and serve hot.
 
 
 
 






 This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  





 
 
 
 
 
 
 
 
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Friday, February 5, 2016

蒜蓉粉丝蒸虾 Steamed Garlic Shrimp with Vermicelli














这是一道简单易做,味道也蛮好的料理。






蒜蓉粉丝蒸虾

材料  

鲜虾  16
粉丝  60g(浸软)
蒜头  1个(剁碎)
指天椒  3 (去籽)
青葱  少许 


调味料 :  份量请依个人口味调整

  1/2tsp
酱油  1tbsp
麻油  1tbsp 
蚝油  1/2tbsp
清水  适量(喜欢多汤汁,可多加) 


做法  

1. 虾背部开半,清除泥肠,洗净。
2. 将所有调味料调匀在碗中,备用。
3. 热油锅,爆香蒜末呈金黄色,捞起。
4. 先把冬粉铺在蒸盘上,再将清理好的虾铺在粉丝上。
5. 淋上调好的酱汁,把蒜茸铺在虾上面。
6. 放入水沸的蒸锅,以大火蒸5-10分钟或至虾熟透,
7. 取出,撒上辣椒及青葱粒,趁热享用。




Steamed Garlic Shrimp with Vermicelli 

Ingredients 

16 shrimps
60g vermicelli / glass noodlessoaked
1 garlicchopped
3 chilli padi
some chopped spring onion 


Seasoning : 

1/2tsp salt
1tbsp soy sauce
1tbsp sesame oil
1/2tbsp oyster sauce
water 


Method 

1. Slice middle of the shrimpsdeveined and washed.
2. Mix well all seasoning in a bowl.
3. Heat up some oilstir-fry garlic till fragrant.
4. Put the vermicelli on the disharrange the shrimps on top of the vermicelli.
5. Drizzle the seasoning, spread and sprinkle garlic evenly over the shrimps.
6. Steam at high heat for 5-10mins or until well cooked.
7. Remove and sprinkle chilli and spring onion on top and serve.  









 
 This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  













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