Monday, November 28, 2016

酸辣冬炎汤 Tom Yam Soup





















酸辣冬炎汤

材料: 

鲜虾  15只(去泥肠)
番茄  2个(切块)
香茅  6支(用白色部份)
南姜  20克(切片)
枫柑叶  15片
指天椒  10条
大葱  2个(切片) 
鲜菇  2包 


调味料: 

冬炎酱  4-5汤匙
酸柑汁或柠檬汁 
鱼露


做法: 

1. 烧热一锅水,放入香茅,南姜,枫柑叶,指天椒,番茄和大葱煮滚。
2. 加入调味料再继续煮30分钟,煮出香料的味道。
3. 最后加入鲜菇和虾一起煮熟即可。



Tom Yam Soup

Ingredients : 

15 prawns,deveined
2 tomato,cut into pieces
6 lemongrass,white part only
20g fresh galangal,sliced
15 pieces kaffir lime leaves
10  bird's eyes chilies
2 onion,sliced 
2 packs mushroom


Seasonings: 

4-5 tbsp tom yam paste
lime juice or lemon juice
fish sauce
sugar


Method: 

1. Bring a pot of water to boil,add lemongrass,galangal,kaffir lime leaves,chilies,tomato and onion and cook till boil.
2. Add in seasonings continue to cook for 30 minutes until fragrant.
3. Add in mushrooms,prawns and cook till just done.

 
















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Tuesday, November 22, 2016

斑马纹牛油蛋糕 Zebra Butter Cake






水的清澈,并非因为它不含杂质,而是在于懂得沉淀;
心的通透,不是因为没有杂念,而是在于明白取舍。










斑马纹牛油蛋糕

材料  

牛油  250克
细砂糖  130克
全蛋  4个
低筋面粉  250克(过筛)
发粉  1茶匙 (过筛)
牛奶  4汤匙

无糖巧克力粉  20克 + 温水  3汤匙 



做法  

1. 牛油加细砂糖一起打发至乳白色。
2. 分次加入蛋液,搅拌均匀。
3. 加入筛过的低粉和发粉,加入牛奶拌均匀。
4. 将面糊分成2份,一份拌入巧克力酱。
5. 交替舀入原味和巧克力面糊。
6.  放入预热烤箱,180度烤约45-50分钟至熟。 



Zebra Butter Cake 

Ingredients  

250g butter
130g castor sugar
4 eggs
250g all purpose flour,sifted
1tsp baking powder,sifted
4tbsp milk

20g cocoa powder + 3tbsp of warm water 


Method  

1. Beat butter and sugar until white and fluffy.
2. Add in egg one at a time and mix well combined.
3. Fold in sifted flour and baking powder,add in milk and mix well.
4. Divide batter into two portions,mix one portion with cocoa powder.
5. Spoon in plain and chocolate batter in the cake pan alternately until finish.
6. Bake in a preheated oven at 180°C for 45-50 minutes.



















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Tuesday, November 15, 2016

巧克力蛋糕面包 Chocolate Cake Bread

















巧克力蛋糕面包

面团材料 :

高筋面粉  150克
砂糖  30克
盐  2克
即溶酵母  2克
鸡蛋  25克
原味优格  50克
牛奶  30克
无盐奶油  15克




蛋糕材料 :

蛋黄  2个
玉米油  20克
牛奶  30克
巧克力粉  10克
低筋面粉  30克


蛋白  2个
细砂糖  30克
 




做法 :

1. 将全部材料(奶油除外)搅拌成团。
2. 加入奶油,搅拌至光滑有薄膜。
3. 取出面团,擀平卷起,放入涂了油的吐司模里,进行发酵至4-5分模
4. 准备蛋糕糊,蛋黄加玉米油和牛奶,用打蛋器搅拌均匀。
5. 筛入低粉和巧克力粉搅拌成均匀的蛋黄糊。
6. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
7. 将1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
8. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。

9. 将面糊倒入吐司模中,放入预热170°C的烤箱, 烤40分钟。  




 

Chocolate Cake Bread

Bread ingredients :
 
150g high protein flour / bread flour
30g sugar
2g salt
2g instant yeast
25g egg 
50g plain yogurt
30g fresh milk
15g unsalted Butter
 
 
 
Cake ingredients : 
 
2 egg yolks
20g corn oil
30g milk

10g cocoa powder
30g cake flour 



egg whites
30g castor sugar
 
 

Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough.
3.
Flatten the dough and roll it up,place into greased loaf pan,allow dough to rise until the dough reaches 4-5 height of the loaf pans.

4. Preparing the cake batter,combine egg yolks with corn oil and milk in a mixing bowl.
5. Sift in cake flour and cocoa powder,mix well,set aside.
6. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
7. Add 1/3 egg white into egg yolk batter and fold well.
8. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
9. Pour the batter into the loaf pan,bake in a preheated oven at 170°C for 40minutes.
 
 
 
 
 
 
 
 
 
 
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Thursday, November 10, 2016

越式香茅鸡 Vietnamese Spicy Lemongrass Chicken














越式香茅鸡

香茅酱材料 (可煮2-3次的份量)
 
香茅  4-5根(取白色部份)
辣椒干  25条/20克 (不嗜辣可以减到15-20条)
生姜  1+1/2寸
蒜  8 瓣
食油  1/2杯 


做法 : 

1. 把香茅外面比较老的一层去掉,然后切下白色尾端部分,切成片,加点水和辣椒,姜,蒜头一起打成糊状,这个酱不必打得非常细,有点粗粗的纤维是可以的。
2. 倒入锅里,先把糊糊稍微煮干,然后倒入1/2杯的食油,拌匀,小火煮至干香为止。

注:做好的香茅辣椒酱,可以冷藏一个月左右。这个香茅酱还可以用来做香茅牛肉,香茅虾,香茅鱼块等。 


香茅鸡的材料: 

自制香茅酱  2大匙
鸡肉  600克
咖喱粉  1茶匙
洋葱  1粒 (切碎)
香茅  2-3根(取白色部份) 


调味料 : 

酱油/鱼露  2茶匙
盐  1/2茶匙
糖  1/2茶匙 


做法 : 

1. 把鸡肉切块加入胡椒粉和盐腌十分钟备用。
2. 热油锅,倒入鸡肉和香茅翻炒。
3. 鸡肉变色后加入洋葱,炒至洋葱变软,加入咖喱粉翻炒。
4. 加入香茅酱,拌炒均匀,倒入小半杯水和调味料,煮至收汁,试味。 



Vietnamese Spicy Lemongrass Chicken 

Spicy lemongrass paste ingredients (2-3 times cooking)

4-5 lemongrass(white part only)
25 pieces dried red chili(reduce for lesser heat)
1+1/2 inch of ginger

8 cloves garlic
1/2 cup cooking oil 



Method  

1. Remove the outer part of  lemongrass if it is dried or dirty, clean and slice the lemongrass, ground it together with all other ingredients listed into a paste. It is OK if the paste is a little coarse.
2. In a cooking pan, bring the paste to boil and cook until liquid evaporates as much as possible.

3. Add 1/2 cup of cooking oil, stir well and reduce the heat to medium low, continue cooking until the paste become dry.

Note : This Paste could be stored in the fridge for about 1 month, and the same paste could be use to make Lemongrass chicken, Lemongrass Shrimp/beef. 



Spicy Lemongrass Chicken Ingredients

2 tbsp spicy lemongrass paste
600g chicken pieces/chicken breast pieces

1 tsp curry powder
1/2 onion, chopped

2-3 lemongrass (white part only) 


Seasonings 

2 tsp soy sauce / fish sauce
1/2 tsp salt
1/2 tsp sugar 



Method

1. Marinate chicken with a pinch of black pepper powder and salt for 10 minutes. 

2. Heat up a cooking pan and cook the chicken pieces and lemongrass with a little oil, cover with lid if needed.
3. Add in onion and curry powder cook for another minute.
4. Add spicy lemongrass paste and stir well,add about 1/2 a cup of water and seasonings. When the liquid reduced to the thickness of your liking, taste and dish up.

(Recipe adapted from Echo's Kitchen)
















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Monday, November 7, 2016

香橙巧克力戚风蛋糕 Orange Chocolate Chiffon Cake
























香橙巧克力戚风蛋糕

材料 : 20cm 中空戚风圆模

蛋黄  4个
玉米油  40克
鲜橙汁  60克
橙皮屑  1个
巧克力粉  20克
低筋面粉  60克


蛋白  4个
细砂糖  60克



做法 :

1. 蛋黄加玉米油,鲜橙汁和橙皮屑,用打蛋器搅拌均匀。
2. 筛入低粉和巧克力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. 将面糊倒入戚风模,敲出气泡。
7. 放进预热180度的烤箱,烤45-50分钟至熟。
8. 出炉倒扣,待凉。



Orange Chocolate Chiffon Cake 

Ingredients: 20cm chiffon mould 

4 egg yolks
40g corn oil
60g orange juice

1 orange zest
20g cocoa powder
60g cake flour 



4 egg whites
60g castor sugar 



Method 

1. Combine egg yolks with corn oil,orange juice and orange zest in a mixing bowl.
2. Sift in cake flour and cocoa powder,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 chiffon mould, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 180C for 45-50 minutes or until cooked.
8.  Remove from oven,invert cake onto table until completely cooled.
























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