桂花枸杞果冻 Osmanthus Jelly with Wolfberries

特地为姐姐而做的《桂花枸杞果冻》。

简单，快速又消暑。

材料：

桂花---1 汤匙

枸杞---1 汤匙（泡在水中10分钟让其软化）

清水---1 公升

白糖---220 g

水晶果冻粉---10 g

做法：

1. 将白糖和水晶果冻粉混合均匀。
2. 把清水煮沸后，加入桂花，煮5分钟。
3. 慢慢地倒入白糖和果冻粉混合物，搅拌至白糖完全溶化。
4. 把枸杞放入模具中。
5. 将果冻液倒入模具中，让其在室温中凝固。
6. 把果冻放入冰箱冷藏约1小时即可。

备注：

如果不喜欢桂花的口感，可以将桂花筛出来。

Ingredients:

Osmanthus flowers---1 tbsp

Wolfberries---1 tbsp (Soak in water for 10 mins to soften)

Water---1 litre

Sugar---220 g

Konnyaku powder---10 g

Method:

1. Mix sugar and konnyaku powder together.

2. Bring 1 litre of water to boil and stir in the osmanthus flowers. Cook for 5 mins.

3. Stir in the sugar and konnyaku mixture gradually and stir well until the mixture has fully dissolved.

4. Put the wolfberries in the jelly mould.

5. Pour the jelly liquid into the mould and let it set at room temperature.

6. Refrigerate the jelly for at least an hour before serving.

Note:

You may filter out the osmanthus flowers if you do not like the texture and just want to get its fragrance.

This post is linked to Little Thumbs Up - Feb 2016 which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Sweet Home-Chefs .

韩式辣白菜 Napa Cabbage Kimchi

之前做了《韩式辣白菜》，姐姐的朋友吃过了，说下次再做时做一些给她。

记得她说过，有点辣。

于是，这次减少了辣椒粉的分量。

这次，她说味道刚刚好，很对味。

我也大爱这泡菜。

吃了一片，又一片。

开胃！

材料：

大白菜---1 棵

盐---2/3 杯

红萝卜---2 根

白萝卜---1 根

韭菜---6 束

青葱---3 束

粥底:

糯米粉---50 g

水---440 ml

糖---30 g

调味料：

洋葱---2 颗

蒜头---2 颗

姜---4 寸

辣椒粉--- 60 g

鱼露---6 汤匙 

料酒---4 汤匙

蜜糖---2 汤匙

做法：

1. 在大白菜底部切一刀后，扒开成两份。
2. 切除白菜头后，将白菜切段，长约两寸。
3. 将切好的白菜用水洗净。
4. 撒入盐，用手抓均匀。
5. 每半小时捞均匀。
6. 在等待的同时，准备粥底。取一个锅，放入水和糯米粉，中火煮至面糊变浓稠透明，加入糖继续搅拌至糖溶化。
7. 熄火，放一旁待凉备用。
8. 将青葱和韭菜切段；红萝卜和白萝卜去皮，刨丝。放一旁备用。
9. 大葱，蒜头和姜去皮后，切小块，放入搅拌器。
10. 于搅拌器内加入辣椒粉，鱼露，料酒和蜜糖，打成糊状。
11. 加入冷却了的粥底，继续搅拌成幼滑的面糊。
12. 将面糊倒入萝卜葱丝中混合均匀。
13. 大约两个小时后，将大白菜用水冲洗几遍至喜欢的咸度（可试吃）后，挤出水份，沥干。
14. 把混合好的酱料加入已沥干的大白菜，用手拌均匀，确保每一片白菜都涂上酱料。
15. 将混合好的白菜放入一个干净的盒子，盖上盖子，放置于室温8个小时或一天，直到泡菜变酸，即可收进冰箱冷藏。

备注：

泡菜放置于室温越久，味道就会越酸。

越酸的泡菜用来煮泡菜汤，越好吃。如果要当小吃，则尽快放入冰箱。

Ingredients：

Napa cabbage---1 nos

Salt---2/3 cup

Carrot---2 nos

Radish---1 nos

Leek---6 stalks

Green onion---3 stalks

Porridge:

Glutinous flour---50 g

Water---440 ml

Sugar---30 g

Seasonings：

Onion---2 nos

Garlic---2 nos

Ginger---4 inches

Chilli powder---60 g

Fish sauce---6 tbsps

Rice wine---4 tbsps

Honey---2 tbsps

Method：

1. Make a cut at the bottom of the napa cabbage, then, tear the cabbage into two.
2. Cut the base of the cabbage, then cut it into sections with about 2 inches in length.
3. Rinse the cut cabbage.
4. Spread the salt over the cabbage and mix thoroughly.
5. Stir well at every half an hour.
6. While waiting, let's prepare the porridge. Pour water into a pot and add in the glutinous flour. Heat over medium heat til it becomes translucent. Then, add in sugar and mix til the sugar has melted.
7. Off the heat and set aside.
8. Cut the green onion and leek into sections; peel the skin off the carrot and radish, shred them. Set aside.
9. Remove the skin of onion, garlic and ginger, cut them into small pieces. Put them into a blender.
10. Add chili powder, fish sauce, rice wine and honey into the blender and blend til they become puree.
11. Add in the cooled porridge, continue to blend til smooth.
12. Pour the puree into the carrot and green onion mixture, mix well.
13. After approx. 2 hours, rinse the napa cabbage til it reaches your desired degree of saltiness (can taste it). Press the water out from the cabbage and drain.
14. Pour the puree mixture over the drained cabbage, mix thoroughly with hand to make sure that every pieces of cabbage is applied with the paste.
15. Put the cabbage into a clean container, close the lid and leave it under room temperature for 8 hours or a day, til the cabbage has turned sour. Then, keep it in the fridge.

Note：

The longer the kimchi is left under room temperature, the more sour it will be.

For the purpose of making kimchi soup, the more sour the kimchi, the better the soup will taste. However, if the kimchi were to be served as a side dish, it should be kept in the fridge sooner.

药材鸡汤面 Chinese Herbal Chicken Noodle Soup

材料(3人份):
鸡腿--3只
香菇--8朵
红枣--8颗
枸杞--1汤匙
桂圆--10颗
淮山*
当归*
党参*
玉竹*
清水--2公升
盐--适量


面条
小白菜

*跟着图中的分量

鸡汤做法：

1. 鸡腿去皮，洗净；香菇用温水泡发，待用。
2. 热一锅水，放入鸡腿汆烫约2分钟后取出，用水洗一洗。
3. 取一汤锅，注入清水，放入鸡腿，香菇和药材，以大火煮至滚后，转小火煮约3个小时。
4. 最后，加入适量的盐调味即可。

汤面做法：

1. 热一锅水，加入少许油，放入小白菜烫熟，捞起沥干备用。
2. 将面放入热水中煮熟，捞起过冷水。
3. 把面和小白菜放入碗中，盛入鸡腿，香菇和药材鸡汤，即可享用。

Ingredients (3 servings):
Drumstick--3 pcs
Shiitake mushroom--8 nos
Jujube (Hong zao)--8 nos
Goji berry (Gou qi)--1 tbsp
Dried longan (Gui yuan)--10 pcs
Chinese yam (Huai shan)*
Chinese angelica root (Dang gui)*
Codopnosis root (Dang shen)*
Solomon's seal (Yu zhu)*
Water--2 litres
Salt--Add to taste

Noodles
Bok Choy

*Follow the amount as shown in the picture below.

Method (Chicken soup):

1. Remove the skin of chicken; Soak the mushrooms in warm water to rehydrate them.
2. Boil a pot of water, blanch the chicken drumsticks for approx. 2 minutes. Remove and rinse.
3. Fill another pot with water, put all the ingredients in and cook over high heat until boiling. Turn into low heat and continue to cook for approx. 3 hours.
4. Lastly, add some salt to taste.

Method (Noodle soup)：

1. Boil a pot of water, add some oil and blanch the bok choy. Drain and set aside.
2. Cook the noodles, drain and soak into cold water for a few seconds.
3. Put the noodles and bok choy into a bowl, put in the drumstick, mushroom and soup. Ready to serve.

碳烧金钱肉干 BBQ Gold Coin Pork Jerky

第一次试做肉干，就来个碳烧的。

喜欢用传统的方式去做传统的美食。

从腌肉，晒肉到烧烤，都能够让我感受爹娘甚至是爷爷奶奶浓浓旧时的味道~

第一次做，没买到玫瑰露，就用Whisky来代替。

也太贪心了，酒放多了，肉干变成‘醉肉’了。

撇除酒味不说，其它方面还挺满意的。

于是，再改良，再做。

终于做出我要的口味了。

甜甜带有厚度的肉干，正合我意！

材料：（成品约1500g）
半肥瘦猪肉碎---2 kg

腌料：
白糖---450 g
盐---1 汤匙
酱油---4 汤匙
蜜糖---250 g
玫瑰露/威士忌/绍兴酒---2 汤匙 1 汤匙刚好
鱼露---1 汤匙
蚝油---2 汤匙
白胡椒粉---少许

涂面：
蜜糖---4 汤匙
清水---4 汤匙

做法：

1. 把肉碎和腌料搅拌至起胶，盖起，放入冰箱冷藏隔夜。
2. 取出部分的肉碎，放在一张不沾油纸上，用手指推成厚度约3-4mm的薄片。
3. 把肉片放在阳光底下晒约3小时后，翻面，再晒约2小时。
4. 把肉片放在碳炉上烤至熟。
5. 烤肉干时，在两面涂上蜜糖水，并不停地翻面烤。

备注:

1. 先让碳烧约20分钟，待火没有那么烈，才开始烤。
2. 你可以把晒好的肉片用烘焙纸包起，冷冻至要烤时才取出。

Ingredients：（Can get approx. 1500g bak kwa）

Minced meat (50 lean meat:50 fat)---2 kg

Marinade：
Sugar---450 g
Salt---1 tbsp
Siy sauce---4 tbsps
Honey---250 g
Rose wine/Whisky/Shaoxing---2 tbsps (Just nice to use 1 tbsp)
Fish sauce---1 tbsp
Oyster sauce---2 tbsps
White pepper powder---A dash

Brushing：
Honey---4 tbsps
Water---4 tbsps

Method：

1. Marinade the minced meat and stir until it forms a gooey paste. Keep it overnight in the fridge.
2. Take part of the minced meat and put on a sheet of non-stick baking paper. Shape the meat into a thin sheet with 3-4 mm in thickness.
3. Sun-bath the meat for approx. 3 hrs, turn it over and sun-bath for another 2 hrs.
4. Barbecue them on a barbecue grill til cooked.
5. Brush some honey solution on both sides of the dried meat and keep flipping it while barbecuing.

Remarks:

1. Let the charcoal to burn for approx. 20 mins before barbecue.
2. You can wrap the sun-bathed meat slices in baking paper and freeze them til you want to barbecue them.

番薯脆饼 Sweet Potato Crackers

《番薯脆饼》一直是我喜欢吃零食。

不久前看见姐姐做的《金瓜脆饼》，才知道原来制作过程并不是那么难而已。

于是，决定在今年的新年尝试自己动手制作。

 第一次做，成品并没有想象中完美。

虽然用了削皮刀来削，但还是不能够削得很薄。

第二次做，除了把食谱做了适当的更动外，我还用了陶瓷刀来把蒸好的番薯面团切片。

陶瓷刀还真好用，这次可以把面团切得很薄。

虽然耗时耗力，但看到成品，真的是值得的！

我爹试吃后，告诉我说：‘啊！这个就好吃啦！’

心想：‘值得！再多功夫，再累，还是值得！真的值得！’

我告诉我娘，明年我只做这个就好了。

不会像烤曲奇和肉干那么累，但成品好好吃！

我娘说，她也想叫我明年只做这款饼就好了。

呵呵～

我娘还叫我多做一些，让她收着，那过年后当她想吃的时候，就可以自己炸来吃了。

这个食谱，强强强推！

材料：

橙薯---1110 g

木薯粉---980 g

双倍发粉---2 汤匙

白糖---9 汤匙

盐---1 汤匙

做法：

1. 把橙薯去皮，切片，蒸约30分钟或至软后，压成泥。
2. 加入双倍发粉，白糖和盐，混合均匀。
3. 酌量加入木薯粉，混合成团。
4. 把面团分成3份，搓成长条状。
5. 于蒸盘涂上一层油后，放入面团，以中大火蒸约1小时。
6. 把面团取出待凉后，用保鲜膜包起，冷藏隔夜。
7. 将面团取出，切成薄片，不重叠地排在一大盘中，晒两天或至薄片变完全干硬。（间中翻面晒）
8. 热油锅，把番薯片炸至完全涨起，即可捞起放在厨房纸巾上，让其吸走多余的油份。
9. 当脆饼完全凉后，才装入密封的罐子。

备注：

木薯粉的分量得视乎橙薯的含水量而定。

Ingredients：

Orange Sweet Potato---1110 g
Tapioca flour---980 g
Double acting baking powder---2 tbsps
Sugar---9 tbsps
Salt---1 tbsp

Method：

1. Peel off the skin of the sweet potatoes, cut them into slices, steam for approx. 30 mins or til soft and mash them into paste.
2. Add in the baking powder, sugar and salt. Mix well.
3. Add in the tapioca flour accordingly and knead to form a dough.
4. Divide the dough into 3 portions and roll them into roll form.
5. Grease a steaming tray and put the doughs on it, steam for approx. 1 hour at medium high heat.
6. Remove the doughs from the steamer and let cool. Wrap the doughs with cling wrap and refrigerate the doughs overnight.
7. Take the doughs out of the fridge, cut them into thin slices and arrange them on a big tray without overlapping, sun-bath the sweet potato slices for 2 days or til they have turned to be totally dry and hard. (Flip the slices once a while)
8. Heat a wok with oil, deep fry the sweet potato slices til they have fully expand. Remove the crackers and put them on a sheet of kitchen towel to absorb the excessive oil.
9. Keep the crackers in air-tight containers when they have completely cooled.

Remark：

The amount of tapioca flour to be added is wholly depending on the moisture content of the sweet potatoes.