tag:blogger.com,1999:blog-60138044123899194212024-03-24T15:10:01.646+08:00猫兒的天空 Eat.Play.Bake猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.comBlogger365125tag:blogger.com,1999:blog-6013804412389919421.post-89750369730583726042020-10-12T13:18:00.000+08:002020-10-12T13:18:00.674+08:00自制烧卖 Homemade Siew Mai<div class="separator"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0wPNHwumNv3irwSjbFkv12n3Q48NF_BSOajlrZCVWtNBZa5P9hrJv9k6mpPKVTBWCzks25YucIliKS5quGAuW3CBOSbZd2INluZLIvVa23RNl4CbmkQvkstWM4vh6R80Dl8RJhHKZE2A/s2048/IMG_8357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0wPNHwumNv3irwSjbFkv12n3Q48NF_BSOajlrZCVWtNBZa5P9hrJv9k6mpPKVTBWCzks25YucIliKS5quGAuW3CBOSbZd2INluZLIvVa23RNl4CbmkQvkstWM4vh6R80Dl8RJhHKZE2A/w400-h266/IMG_8357.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCofHv8qAgvFeysgb980k4khAw8oiSfB8_jlV4RpiaUSiJteZ8CPHn4j0QsKmMJXRr1Jd8tyVNfMc-LB1ERJ_RI1A3Ff59OrgLKwlmmJbNhkBH6_nLRliN3T-5Y3j6RTtRipFsHniL48nS/s2048/IMG_8340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCofHv8qAgvFeysgb980k4khAw8oiSfB8_jlV4RpiaUSiJteZ8CPHn4j0QsKmMJXRr1Jd8tyVNfMc-LB1ERJ_RI1A3Ff59OrgLKwlmmJbNhkBH6_nLRliN3T-5Y3j6RTtRipFsHniL48nS/w400-h266/IMG_8340.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnOfG-5QPVIUGvmMlvF3M3rhskVZKKx7Ue1FZF3yrSTIkYy0LBTrbQeJnMhoOL_FQ1H1Kl3uX57Ka_txRNEINVNnwfHhNk0_ruhXQSzHRKR_dVVWbRt-pIGZGTHNgNQBp9glYhewR2mUL/s2048/IMG_8342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnOfG-5QPVIUGvmMlvF3M3rhskVZKKx7Ue1FZF3yrSTIkYy0LBTrbQeJnMhoOL_FQ1H1Kl3uX57Ka_txRNEINVNnwfHhNk0_ruhXQSzHRKR_dVVWbRt-pIGZGTHNgNQBp9glYhewR2mUL/w266-h400/IMG_8342.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><b>材料 (40个):</b></div><div style="text-align: left;">猪肉碎- 250g</div><div style="text-align: left;">去壳虾子- 320g (切粒)</div><div style="text-align: start;">马蹄- 7个 (切粒)</div><div style="text-align: start;">红萝卜- 1.5根 (切幼粒)</div><div style="text-align: start;">圆形云吞皮- 40张 (若使用四方云吞皮,把角去掉,修成直径8cm的圆形)</div><div style="text-align: start;"><b><br /></b></div><div style="text-align: start;"><b>调味料:</b></div><div style="text-align: start;">玉米淀粉- 2汤匙</div><div style="text-align: start;">酱油- 1汤匙</div><div style="text-align: start;">麻油- 1茶匙</div><div style="text-align: start;">盐- 1茶匙</div><div style="text-align: start;">白胡椒粉- 1茶匙</div><div style="text-align: start;"><br /></div><div style="text-align: start;"><b>装饰:</b></div><div style="text-align: start;">去皮虾子 (切半)</div><div style="text-align: start;">红萝卜 (切幼粒)</div><div style="text-align: start;"><br /></div><div style="text-align: start;"><b>做法:</b></div><div style="text-align: start;">1. 于一大碗中加入猪肉碎和调味料,用筷子快速搅拌至起胶。</div><div style="text-align: start;">2. 加入其余的材料,混合均匀。</div><div style="text-align: start;">3. 将一大匙的肉馅包入一片云吞皮。</div><div style="text-align: start;">4. 把烧卖排在垫了蒸笼垫的蒸笼,把虾子和红萝卜粒放在烧卖上装饰。</div><div style="text-align: start;">5. 于一锅子注入清水,并煮至沸腾。将蒸笼放在锅子上,以大火蒸12-15分钟或至熟。</div><div style="text-align: start;">6. 将蒸笼离锅,趁热食用。</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPA-2N6A3ulYtwx_mY3JTXhYvcWkFYacBTErpfxMjR4CCaJusoxJ9BzGI1nEHdJezstQJlhl4PBG2jSHrnxrgssGezEQGWZFDSt29MTXeL9ryFbJiM3HoTkTFSAWXpVrNTN2ttnIT9tMC6/s2048/121396045_3332841100164939_8476987731385579695_n+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPA-2N6A3ulYtwx_mY3JTXhYvcWkFYacBTErpfxMjR4CCaJusoxJ9BzGI1nEHdJezstQJlhl4PBG2jSHrnxrgssGezEQGWZFDSt29MTXeL9ryFbJiM3HoTkTFSAWXpVrNTN2ttnIT9tMC6/w400-h400/121396045_3332841100164939_8476987731385579695_n+%25281%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ydNagoR-ENFjshCeRdjGaWf9tj6kU3YLtRP-y6RuYJas9JxCbNh-1YACfYGn_JJo3TLxVkyRJSnMaV1yiYZziYCvCexSljm65gSWno5m1SJWA3Yfmi-5o_YfWAuRshpCJ8PqCPMPc12u/s2048/IMG_8349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ydNagoR-ENFjshCeRdjGaWf9tj6kU3YLtRP-y6RuYJas9JxCbNh-1YACfYGn_JJo3TLxVkyRJSnMaV1yiYZziYCvCexSljm65gSWno5m1SJWA3Yfmi-5o_YfWAuRshpCJ8PqCPMPc12u/w266-h400/IMG_8349.jpg" width="266" /></a></div><b>Ingredients (40pcs):</b><br />Minced pork- 250g<div>Shelled shrimp- 320g (chopped)</div><div>Water chestnut- 7 nos (chopped)</div><div>Carrot- 1.5 nos (finely chopped)</div><div>Round wanton skin- 40pcs (trim into 8cm diameter round shape if it is square shape)</div><div><br /></div><div><b>Seasonings:</b></div><div>Corn starch- 2 Tbsp</div><div>Soy sauce- 1 Tbsp</div><div>Sesame oil- 1 tsp</div><div>Salt- 1 tsp</div><div>White pepper powder- 1 tsp</div><div><br /></div><div><b>Garnishing:</b></div><div>Shelled shrimp (halved)</div><div>Carrot (finely chopped)</div><div><br /></div><div><b>Method:</b></div><div>1. Mix minced pork with seasonings in a large mixing bowl, mix vigorously until it becomes pasty.</div><div>2. Add in the rest of the ingredients and mix until homogenous.</div><div>3. Scoop a spoonful of filling and wrap it in wanton skin.</div><div>4. Place the siew mai onto a steamer basket layered with steamer liner. Garnish with shrimp and carrot bits.</div><div>5. Fill a wok with water and bring it to boiling, put the steamer basket in and steam over high heat for 12-15minutes or until the siew mai are cooked.</div><div>6. Remove steamer from wok, serve immediately.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtzJkW1hW08VzVmNlj1ZDg0Ny55JTZOWU7e6U6yUhyphenhyphenLWWCO7s6YyYB7IOwDxV74IZigUHU6lxzHdb6fjvrfVX0efbHE94BVpkUQhF1UvfezmRFYqPR4DJHuQ-GhEqTeeVeQ00WdcR4dbu/s2048/IMG_8353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtzJkW1hW08VzVmNlj1ZDg0Ny55JTZOWU7e6U6yUhyphenhyphenLWWCO7s6YyYB7IOwDxV74IZigUHU6lxzHdb6fjvrfVX0efbHE94BVpkUQhF1UvfezmRFYqPR4DJHuQ-GhEqTeeVeQ00WdcR4dbu/w400-h266/IMG_8353.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPA-2N6A3ulYtwx_mY3JTXhYvcWkFYacBTErpfxMjR4CCaJusoxJ9BzGI1nEHdJezstQJlhl4PBG2jSHrnxrgssGezEQGWZFDSt29MTXeL9ryFbJiM3HoTkTFSAWXpVrNTN2ttnIT9tMC6/s2048/121396045_3332841100164939_8476987731385579695_n+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPA-2N6A3ulYtwx_mY3JTXhYvcWkFYacBTErpfxMjR4CCaJusoxJ9BzGI1nEHdJezstQJlhl4PBG2jSHrnxrgssGezEQGWZFDSt29MTXeL9ryFbJiM3HoTkTFSAWXpVrNTN2ttnIT9tMC6/w400-h400/121396045_3332841100164939_8476987731385579695_n+%25281%2529.jpg" width="400" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdBh12u7yBy2wz08h_rq5361gASC1RXSrrQpU5bnO-bQGnKiOIF6pYvkynXXeXUYKsNQ4Ley7NSrOYIKx5fxm_NckMkvqNZbAjI31-qssrJlOW3uDClPtMzGKjz54t9YnEjF0eUH9kUZI/s112/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdBh12u7yBy2wz08h_rq5361gASC1RXSrrQpU5bnO-bQGnKiOIF6pYvkynXXeXUYKsNQ4Ley7NSrOYIKx5fxm_NckMkvqNZbAjI31-qssrJlOW3uDClPtMzGKjz54t9YnEjF0eUH9kUZI/s0/Cat_Signature.png" /></a></div><div><br /></div>猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-23699160542721066322020-09-06T21:39:00.000+08:002020-09-06T21:39:02.464+08:00卤五花肉豆腐和鸡蛋 Braised Pork Belly, Tofu and Eggs<div class="separator"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63ofa4n2vlpYtKyDD23vSeOhyphenhyphenhy1HudAFRpS_M6Vpsp9KTwmWyac7kPbBOQV07GgBI_6TtlwjqebsBPh4dQmh-DXWL4NbDKSLaW30DAL8L0Zvj2fGhyw424px4rFpYjofTK3JgBmQEsFm/s2048/IMG_8248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63ofa4n2vlpYtKyDD23vSeOhyphenhyphenhy1HudAFRpS_M6Vpsp9KTwmWyac7kPbBOQV07GgBI_6TtlwjqebsBPh4dQmh-DXWL4NbDKSLaW30DAL8L0Zvj2fGhyw424px4rFpYjofTK3JgBmQEsFm/s320/IMG_8248.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfrqhfo7NU9fi3eDGFRnwtxI9ZQ2X4RYfQy3ilNpZ0VNgMGl-Ul5t9aIYyXZpUefyCiJwti1CzYEYz0_Q1OgkxXsjkKDU7mRd7yrnqHDTzsMBCFHJtGpsmSeOBEPzvIYC-tlWMYuHBW3f/s2048/IMG_8240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfrqhfo7NU9fi3eDGFRnwtxI9ZQ2X4RYfQy3ilNpZ0VNgMGl-Ul5t9aIYyXZpUefyCiJwti1CzYEYz0_Q1OgkxXsjkKDU7mRd7yrnqHDTzsMBCFHJtGpsmSeOBEPzvIYC-tlWMYuHBW3f/s320/IMG_8240.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>材料(4人份):</b></div>五花肉- 350g<br />板豆腐- 2块<br />鸡蛋- 4颗<br /><br /><b>卤汁:</b><br />蒜头- 1个(去皮,拍扁)<br />红葱头- 2个(切碎)<br />辣椒干- 2根(切段)<br />姜片- 5片<br />桂皮- 约1寸<br />八角- 1颗<br />冰糖- 2 汤匙<br />生抽- 2 汤匙<br />蚝油- 2 汤匙<br />老抽- 1 汤匙<br />盐- 适量<br />白胡椒粉- 适量<br />水- 1公升<br /><br /><b>做法:</b><br />1. 五花肉汆烫去杂质后,取出,洗净备用。<br />2. 鸡蛋放入一锅凉水,中小火煮至水沸腾后,煮约6分钟即可捞出,泡冷水后,剥壳备用。<br />3. 爆香蒜头,红葱头,辣椒干,姜片,桂皮和八角。<br />4. 加入其它材料,试味,自行添加或减少调味料的分量。<br />5. 放入五花肉,水煮蛋和板豆腐,大火煮至沸腾后继续煮20分钟。<br />6. 用焖烧锅继续焖煮约4小时即可。<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJVmSRrenUolMF1xI_nGQ_wK3573d3qiIO8jzpHUMPpxYA9eywvJVI4jW7OCp5wvTQmKcfpN2hrJq8TesdJffqaiGYCGHgUdz6dVVXDx0D13t5dKBpe8uP3OMxUjR2y_J5Ydcm7L-Fh5L/s2048/IMG_8245+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1366" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJVmSRrenUolMF1xI_nGQ_wK3573d3qiIO8jzpHUMPpxYA9eywvJVI4jW7OCp5wvTQmKcfpN2hrJq8TesdJffqaiGYCGHgUdz6dVVXDx0D13t5dKBpe8uP3OMxUjR2y_J5Ydcm7L-Fh5L/s320/IMG_8245+%25281%2529.jpg" /></a></div><div>Ingredients (4 servings):<br />Pork belly- 350g<br />Hard tofu- 2 pcs<br />Eggs- 4 nos<br /><br />Stew Sauce:<br />Garlic- 1 nos (Peel and crush)<br />Shallot- 2 nos (Chopped)<br />Dried chilli- 2 nos<br />Ginger- 5 slices<br />Cinnamon stick- Approx. 1"<br />Star anise- 1 nos<br />Rock sugar- 2 tbsp<br />Soy sauce- 2 tbsp<br />Oyster sauce- 2 tbsp<br />Dark soy sauce- 1 tbsp<br />Salt- Add to taste <br />White pepper powder- Add to taste<br />Water- 1 litre<br /><br /><b>Method:</b><br />1. Blanch pork belly to remove impurities, rinse and set aside.<br />2. Put the eggs in a pot of water, bring the water to boiling over medium low heat and cook for approx. 6 min. Remove and soak in cold water. Peel the eggs and set aside.<br />3. Sauté the garlic, shallots, dried chilli, ginger, cinnamon stick and star anise.<br />4. Add in the rest of the ingredients. Adjust the taste accordingly.<br />5. Add in the pork belly, hard boiled eggs and tofu. Bring the sauce to boiling and continue to cook for 20 minutes.<br />6. Continue cooking with thermal pot for at least 4 hours.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8wY9Kgoxliv4QDB6lTkyCbzFUl8VxYVmel2AnWC9f_gt0OxXjAqGEPdACi3S_XghCRyIYrLTFPoZO7yoFMG68ioAxCVrdn8ryjIXahVvfZiLMxaHBiGpbk3KXeXKbtNdDygR4dK2TEBQ/s112/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8wY9Kgoxliv4QDB6lTkyCbzFUl8VxYVmel2AnWC9f_gt0OxXjAqGEPdACi3S_XghCRyIYrLTFPoZO7yoFMG68ioAxCVrdn8ryjIXahVvfZiLMxaHBiGpbk3KXeXKbtNdDygR4dK2TEBQ/s0/Cat_Signature.png" /></a></div><br /><div><br /></div></div>猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-54146454775473743262020-08-20T22:04:00.001+08:002020-08-20T22:04:13.217+08:00巧克力布朗尼 Chocolate Brownies<div class="separator"><p style="margin-left: 1em; margin-right: 1em;"></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8xd_rT6jPsc2cnxznIQGHL-EYsHk3kLOgVL_iiBQcrfRqxOSp-1k-Q9tDAqouseYE8D8gl_PIgVDFgbcDK8BsWkS0avWxC-vasDWA0r2BTL6FpqJ-TvPs8aembgMXqj0ymIobvt1Df4b/s2048/IMG_7158+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8xd_rT6jPsc2cnxznIQGHL-EYsHk3kLOgVL_iiBQcrfRqxOSp-1k-Q9tDAqouseYE8D8gl_PIgVDFgbcDK8BsWkS0avWxC-vasDWA0r2BTL6FpqJ-TvPs8aembgMXqj0ymIobvt1Df4b/s640/IMG_7158+%25282%2529.jpg" /></a></div><div style="text-align: center;">本身偏爱松软一些的布朗尼。</div><div style="text-align: center;">这款巧克力布朗尼我做过很多次了。</div><div style="text-align: center;">每次都很受家人的欢迎,尤其是我姐。</div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4Ugz0_DJ5fCVeoyS6bvWjsViqIV6cP6I5-cyGrXoZRWJ2wqACfZGpoS_maDovMvw3nqV_jfAFV2DNEwE7nh541tMQRmnIEmzYC5RVMw9BlyxqNPGfCnikE_tbxxm2OqJ0LpfCmNdojvw/s640/IMG_7141.jpg" /></div><div style="text-align: center;">这么好又简单的食谱,不记录,不分享,真对不起自己。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KpKDjutrNwVXfA3G0x7wAGNpmaXx0-Y8gc-86O5GZOUrCBT21IhlZ3bHqjYOB0ixfNKbaHjzpJe7satv01fVh34HEZAW15h6XdHT1ytFKkcSPzjKBDJkMJMRQgwm7n49ipOEliq21Ekc/s2048/IMG_7139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KpKDjutrNwVXfA3G0x7wAGNpmaXx0-Y8gc-86O5GZOUrCBT21IhlZ3bHqjYOB0ixfNKbaHjzpJe7satv01fVh34HEZAW15h6XdHT1ytFKkcSPzjKBDJkMJMRQgwm7n49ipOEliq21Ekc/s640/IMG_7139.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><b>材料:</b></div><div style="text-align: left;">无盐牛油- 115g</div><div style="text-align: left;">可可粉- 45g</div><div style="text-align: left;">红糖- 110g</div><div style="text-align: left;">全蛋- 2 nos</div><div style="text-align: left;">香草精- 1/2 tsp</div><div style="text-align: left;">普通面粉- 55g</div><div style="text-align: left;">食盐- 1/8 茶匙 (1g)</div><div style="text-align: left;">双倍发粉- 3/4 茶匙 (3.5g)</div><div style="text-align: left;">巧克力粒- 90g</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>做法:</b></div><div style="text-align: left;">1. 将无盐牛油隔水溶化后,加入可可粉混合均匀备用。</div><div style="text-align: left;">2. 把普通面粉,食盐和双倍发粉混合均匀。</div><div style="text-align: left;">3. 将鸡蛋和香草精搅打至松发,加入红糖,搅拌至糖完全溶化。</div><div style="text-align: left;">4. 加入牛油混合物,搅拌均匀。</div><div style="text-align: left;">5. 加入粉料,搅拌均匀。</div><div style="text-align: left;">6. 将一半的巧克力粒倒入面糊混合均匀后,把面糊倒入蛋糕模具,再将剩余的巧克力粒撒在面糊表面。</div><div style="text-align: left;">7. 以180C,烤20分钟后,再以170C继续烤15分钟至熟即可。</div><div style="text-align: left;"><br /></div><p></p><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;">Unsalted butter- 115g</div><div style="text-align: left;">Cocoa powder- 45g</div><div style="text-align: left;">Brown sugar- 110g</div><div style="text-align: left;">Egg- 2 nos</div><div style="text-align: left;">Vanilla essence- 1/2 tsp</div><div style="text-align: left;">All purpose flour- 55g</div><div style="text-align: left;">Salt- 1/8 tsp (1g)</div><div style="text-align: left;">Double acting baking powder-3/4 tsp (3.5g)</div><div style="text-align: left;">Chocolate chips- 90g</div><div style="text-align: left;"><br /></div><b><div style="text-align: left;"><b>Methods:</b></div></b><div style="text-align: left;">1. Melt unsalted butter over water bath and stir in cocoa powder. Set aside.</div><div style="text-align: left;">2. Mix all purpose flour, salt and baking powder together until homogenous.</div><div style="text-align: left;">3. Beat eggs and vanilla essence until fluffy, add in brown sugar and beat until sugar has fully dissolved.</div><div style="text-align: left;">4. Add in butter mixture and stir well.</div><div style="text-align: left;">5. Add in powder mix and stir well. </div><div style="text-align: left;">6. Stir half of the chocolate chips into the batter, pour into cake mould. Sprinkle the rest of the chocolate chips on top.</div><div style="text-align: left;">7. Bake at 180C for 20 minutes, then, 170C for 15 minutes until cooked.</div><p></p></div><p></p></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFSnwJxfsj1fdDNGEYzJlt2iHl-4T-EpgfSjlx5j4AZOt7aP49nzYgFjENYx9RNdU4-PXB1wbU0gWNa8dcjLVZSNfgMysC5iRCebBgUKTDAUhi5S_18CfrF8ABpDDXFnpz9kVD1g8tAW-/s2048/IMG_7155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFSnwJxfsj1fdDNGEYzJlt2iHl-4T-EpgfSjlx5j4AZOt7aP49nzYgFjENYx9RNdU4-PXB1wbU0gWNa8dcjLVZSNfgMysC5iRCebBgUKTDAUhi5S_18CfrF8ABpDDXFnpz9kVD1g8tAW-/s640/IMG_7155.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6XiKg9gmsB8AyRIHDfECBsbkiLTbVrl_0JVp1Q8fXz2Ii4uTHq7RwyS2gms7hvNtGGEXOCNz94wHw0eKNl6AejIzqBeu47qH4wy9bn00O_NRJFIAiry_hOSBlNTgiJqBuE6AsBFuG5DW/s2048/IMG_7140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6XiKg9gmsB8AyRIHDfECBsbkiLTbVrl_0JVp1Q8fXz2Ii4uTHq7RwyS2gms7hvNtGGEXOCNz94wHw0eKNl6AejIzqBeu47qH4wy9bn00O_NRJFIAiry_hOSBlNTgiJqBuE6AsBFuG5DW/s640/IMG_7140.jpg" width="640" /></a></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvj0RcI_2RiC6wrHyNTmk7Yvd-d_Oq3lUEJxWiU8OF1aBMhryRNzBGmOpGlbmyxRW6NPAXr_dLcY5wQ3TcT56S77B972FhF6WcIcAXatTfzI6TjDudmvXO1WDDUXaZQDRx8e70X5lgN1d/s112/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvj0RcI_2RiC6wrHyNTmk7Yvd-d_Oq3lUEJxWiU8OF1aBMhryRNzBGmOpGlbmyxRW6NPAXr_dLcY5wQ3TcT56S77B972FhF6WcIcAXatTfzI6TjDudmvXO1WDDUXaZQDRx8e70X5lgN1d/s0/Cat_Signature.png" /></a></p>猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com2tag:blogger.com,1999:blog-6013804412389919421.post-6736324025710063232020-08-15T23:21:00.003+08:002020-08-15T23:21:21.924+08:00韩式石锅拌饭 Bibimbap<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxd6m205Xh923fCSlY9opKqoNa8B8ijfPY6jUTemWLHMADuhtuq8xo18SND2rk62-GiuuUMo-_OIt4Y1Cd_TjBvTnFQ0jPgqW3tYETxI2F8ojIkHmb7kTijN8R2KONx_ONeZhb6Zoc74BW/s2048/IMG_7977.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxd6m205Xh923fCSlY9opKqoNa8B8ijfPY6jUTemWLHMADuhtuq8xo18SND2rk62-GiuuUMo-_OIt4Y1Cd_TjBvTnFQ0jPgqW3tYETxI2F8ojIkHmb7kTijN8R2KONx_ONeZhb6Zoc74BW/s640/IMG_7977.jpg" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkKo9r1uW5pulXlR_-Eszo92i1hlDsRzfYw-_ya2ta6tQBs69TTWSJcYUDTT0dA1eakj8zuFFHcZW3CuRKBS6obTnfVfX0vsa6BjtNHoTF8D_9izZAK1tXNmksAxejuHw2hZuXjWrJ3aI/s2048/IMG_7984+%25281%2529.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkKo9r1uW5pulXlR_-Eszo92i1hlDsRzfYw-_ya2ta6tQBs69TTWSJcYUDTT0dA1eakj8zuFFHcZW3CuRKBS6obTnfVfX0vsa6BjtNHoTF8D_9izZAK1tXNmksAxejuHw2hZuXjWrJ3aI/s640/IMG_7984+%25281%2529.jpg" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-b92MlT0LGaD13zgPXEImnDnXD20UnJBDThvi8ZUFeMe4OFgAiMlTAnSwRTMDgn5IgWcapLwFc40jZMpdjxaNq8UWeYVDkbUu1kWjp0EEvR7p090VN5SUI5sLx79RlDOPsObLLmQfGHNv/s2048/IMG_7976.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-b92MlT0LGaD13zgPXEImnDnXD20UnJBDThvi8ZUFeMe4OFgAiMlTAnSwRTMDgn5IgWcapLwFc40jZMpdjxaNq8UWeYVDkbUu1kWjp0EEvR7p090VN5SUI5sLx79RlDOPsObLLmQfGHNv/s640/IMG_7976.jpg" /></a></div><div style="text-align: left;"><b>材料(1人份):</b></div><div style="text-align: left;">猪肉碎</div><div style="text-align: left;">香菇</div><div style="text-align: left;">豆芽</div><div style="text-align: left;">菠菜</div><div style="text-align: left;">红萝卜丝</div><div style="text-align: left;">金针菇</div><div style="text-align: left;">小黄瓜丝</div><div style="text-align: left;">蛋黄</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>调味料:</b></div><div style="text-align: left;">酱油</div><div style="text-align: left;">蒜蓉</div><div style="text-align: left;">麻油</div><div style="text-align: left;">盐</div><div style="text-align: left;">炒香白芝麻</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>酱汁:</b></div><div style="text-align: left;">蒜蓉- 2茶匙</div><div style="text-align: left;">韩式辣酱- 2汤匙</div><div style="text-align: left;">清水- 2汤匙</div><div style="text-align: left;">白糖- 1汤匙</div><div style="text-align: left;">白醋- 1茶匙</div><div style="text-align: left;">麻油- 1茶匙</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>做法:</b></div><div style="text-align: left;">1. 猪肉碎用少许酱油腌约15分钟。</div><div style="text-align: left;">2. 热锅下少许麻油,爆香少许蒜蓉,分别加入蔬菜翻炒至熟后,加入盐调味,取出待用。</div><div style="text-align: left;">3. 另外把酱料混合均匀备用。</div><div style="text-align: left;">4. 热锅下少许麻油,爆香少许蒜蓉,加入肉碎翻炒至颜色变白后,倒入预先混合好的酱汁,翻炒均匀。</div><div style="text-align: left;">5. 于石锅抹上一层麻油,放入白饭,铺上炒好的蔬菜配料后,磕入一颗蛋黄,淋上酱汁。</div><div style="text-align: left;">6. 以中小火煮约8-10分钟,最后,撒上炒香白芝麻即可。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><b>Ingredients(Single serving):</b></div><div>Minced pork</div><div>Shiitake mushrooms</div><div>Bean sprouts</div><div>Spinach</div><div>Shredded carrot</div><div>Enoki mushrooms</div><div>Shredded cucumber</div><div>Egg yolk</div><div><br /></div><div><b>Seasoning:</b></div><div>Soy sauce</div><div>Minced garlic</div><div>Sesame oil</div><div>Salt</div><div>White sesame seeds</div><div><br /></div><div><b>Sauce:</b></div><div>Minced garlic- 2 tsp</div><div>Gochujang (Korean red pepper paste)- 2 Tbsp</div><div>Water- 2 Tbsp</div><div>Sugar- 1 Tbsp</div><div>Vinegar- 1 tsp</div><div>Sesame oil- 1 tsp</div><div><br /></div><div><b>Method:</b></div><div>1. Marinade minced pork with soy sauce for approx. 15 minutes.</div><div>2. Heat a pan with some sesame oil, saute some minced garlic, add in vegetables and stir fry until cooked. Add some salt to taste and set aside. Cook the vegetables individually.</div><div>3. Mix the sauce well and set aside.</div><div>4. Heat a pan with some sesame oil, saute some minced garlic, add in minced pork and stir fry until it turned to be white in color. Pour in the sauce and stir well.</div><div>5. Rub a thin layer of sesame oil in the stone pot, put rice into the pot, top with the vegetable side dishes and egg yolk, followed by the bibimbap sauce.</div><div>6. Heat the pot over medium low heat for approx. 8-10 minutes. Sprinkle some white sesame seeds. Ready to serve.</div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNjhnwdNmeLGaost-DccwB2yO5ReU3p4eEPMY6mpdaot4xP0GS0WTkty1ZgTeRHBASxmhcsHwC-q5aAbjFDwqx9KtrKZP4ZGvoO78DuK1MUxIkZy2vdpgqNSgW-w0LhzWlkBxEvycI25t/s2048/IMG_7974.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNjhnwdNmeLGaost-DccwB2yO5ReU3p4eEPMY6mpdaot4xP0GS0WTkty1ZgTeRHBASxmhcsHwC-q5aAbjFDwqx9KtrKZP4ZGvoO78DuK1MUxIkZy2vdpgqNSgW-w0LhzWlkBxEvycI25t/s640/IMG_7974.jpg" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrblONL0EuValLcPPNnFncy4nyk-rVYwGTvweC3WjT8qzTA4MLfrovrOmj7cbKQMvKHHurfO5cONyxlTa63uk5gQzhcAWprcljeW-gUrP8VJ1ebsu8tiHP9UFyRtrRMy3JfhdNXfxFsiQ/s112/Cat_Signature.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrblONL0EuValLcPPNnFncy4nyk-rVYwGTvweC3WjT8qzTA4MLfrovrOmj7cbKQMvKHHurfO5cONyxlTa63uk5gQzhcAWprcljeW-gUrP8VJ1ebsu8tiHP9UFyRtrRMy3JfhdNXfxFsiQ/s0/Cat_Signature.png" /></a></div><p></p>猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-20960479345487808052020-08-10T19:29:00.005+08:002020-08-10T19:29:20.017+08:00韩式部队锅 Budae Jjigae (Army Stew)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NxkT6nTM4EIqgh7G9B_fuDdCp7qGjklga_0ftkRJcTkQcSbbMtsEOmlhAMVvL5siOY5mKmNFIWz-zZoFlYLRP7mbCdIisjQll_Y76db29aMZwtIx9ZOIcSRi3CTeI_4al937EWiv15rm/s2048/Budae+Jjigae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NxkT6nTM4EIqgh7G9B_fuDdCp7qGjklga_0ftkRJcTkQcSbbMtsEOmlhAMVvL5siOY5mKmNFIWz-zZoFlYLRP7mbCdIisjQll_Y76db29aMZwtIx9ZOIcSRi3CTeI_4al937EWiv15rm/s640/Budae+Jjigae.jpg" /></a></div><div style="text-align: center;"><div>我最爱的料理,非韩国料理莫属。</div><div>前几天做了韩式泡菜,今早开了一罐罐头黄豆没吃完,刚刚好可以弄一锅部队锅。</div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH75Nb4EQnBJnfB_caUWs8uyh1pey083Lu8T2eWjKFWD1FAxz8gwyvXL95VsDeShNlTUDq29J1yG83KKUSIpVY2v1wH2wiQi0qq4xQcEAIRtzBqfxrGUHefPT7ucKYp3mtnQyMOitLefjP/s2048/IMG_7946+%25281%2529.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH75Nb4EQnBJnfB_caUWs8uyh1pey083Lu8T2eWjKFWD1FAxz8gwyvXL95VsDeShNlTUDq29J1yG83KKUSIpVY2v1wH2wiQi0qq4xQcEAIRtzBqfxrGUHefPT7ucKYp3mtnQyMOitLefjP/s640/IMG_7946+%25281%2529.jpg" /></a> </div><div style="text-align: center;"><div>原以为分量不多,结果这里一点,那里一点,就一大份了。</div><div>这个分量,2-3人份刚刚好。</div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UAueojKGatWp8O_HYz6HAibjRtQCsXMlGR3ldlvWf7mRd8nmBizAFnszXZlRzVy9Cf9TSC7kEBAFWXImBssfSHOCMS5hLxqVFNGQhm_vLcqCfZ6U0yCgLniymoSLdySw6kcSEzfxyeit/s2048/IMG_7950.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UAueojKGatWp8O_HYz6HAibjRtQCsXMlGR3ldlvWf7mRd8nmBizAFnszXZlRzVy9Cf9TSC7kEBAFWXImBssfSHOCMS5hLxqVFNGQhm_vLcqCfZ6U0yCgLniymoSLdySw6kcSEzfxyeit/s640/IMG_7950.jpg" /></a></div><div style="text-align: left;"><b>材料(2-3人份):<br /></b></div><div style="text-align: left;">韩式泡菜</div><div style="text-align: left;">午餐肉</div><div style="text-align: left;">罐头黄豆</div><div style="text-align: left;">香肠</div><div style="text-align: left;">豆腐</div><div style="text-align: left;">洋葱</div><div style="text-align: left;">金针菇</div><div style="text-align: left;">鸿禧菇</div><div style="text-align: left;">红辣椒</div><div style="text-align: left;">韩国泡面</div><div style="text-align: left;">芝士片</div><div style="text-align: left;">青葱</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>酱料:</b></div><div style="text-align: left;">韩式辣酱- 3汤匙</div><div style="text-align: left;">酱油- 1汤匙</div><div style="text-align: left;">米酒- 1汤匙</div><div style="text-align: left;">白糖- 1汤匙</div><div style="text-align: left;">辣椒粉- 1汤匙</div><div style="text-align: left;">蒜蓉- 1汤匙</div><div style="text-align: left;">清水- 800ml</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>做法:</b></div><div style="text-align: left;">1. 取一个锅子,将所有的食材(除了泡面和芝士)排好。</div><div style="text-align: left;">2. 将酱料倒在食材上,倒入清水,没过所有食材。</div><div style="text-align: left;">3. 以中火加热至沸腾,加入泡面和芝士。</div><div style="text-align: left;">4. 当面条煮熟后,撒上青葱即可。</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3D9B6TofnQtT-HDwz2ZQdPNdWf6F8lpfDM9sHt4OY19Nu7fi4YVFI0r63C_i9VfHsxe-zFwryKntbMW8r1mejv5OKeFGxYPzAYq_Rj-TaLWxuGzEG2IY09nXRL9gOYxW_pwkThzcId1bC/s2048/IMG_7948.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3D9B6TofnQtT-HDwz2ZQdPNdWf6F8lpfDM9sHt4OY19Nu7fi4YVFI0r63C_i9VfHsxe-zFwryKntbMW8r1mejv5OKeFGxYPzAYq_Rj-TaLWxuGzEG2IY09nXRL9gOYxW_pwkThzcId1bC/s640/IMG_7948.jpg" /></a></div><div style="text-align: left;"><div><b>Ingredients (2-3 servings):<br /></b></div><div>Kimchi</div><div>Luncheon meat</div><div>Baked bean</div><div>Sausage</div><div>Tofu</div><div>Onion</div><div>Enoki mushroom</div><div>Shimeji mushroom</div><div>Red chili</div><div>Korean instant noodle</div><div>Cheese slices</div><div>Scallion</div><div><br /></div><div><b>Sauce:</b></div><div>Gochujang (Korean red pepper paste)- 3 Tbsp</div><div>Soy sauce- 1 Tbsp</div><div>Rice wine- 1 Tbsp</div><div>Sugar- 1 Tbsp</div><div>Red pepper flakes- 1 Tbsp</div><div>Minced garlic- 1 Tbsp</div><div>Water- 800ml</div><div><br /></div><div><b>Method:</b></div><div>1. Arrange all ingredients (except instant noodle and cheese slices) in a pot.</div><div>2. Pour the sauce over the ingredients, pour in water just enough to cover all the ingredients.</div><div>3. Close the lid and bring it to boiling over medium heat. Then, add in instant noodle and cheese slices.</div><div>4. Once the noodle is cooked, top with scallion. Ready to serve.</div></div><div class="separator" style="clear: both; text-align: right;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKCtwI6ZQ3DI77eeWpW3Xl3CxFhxTlp7_NApw0QfzEyxbM5hrxOBOfaTcqDoKz75XsyyJXGD98VecQ8fxRJq55L1IbLZWIL5SBO3keo1apXCG1Uf-NZ0dYsVUmaFNQzcxBYXQ3Lk1Ui-N/s0/Cat_Signature.png" /></div><div style="text-align: center;"><br /></div><br /><br /><br /><br /><br />猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-85614681106093584282020-08-10T18:44:00.002+08:002020-08-10T19:29:40.500+08:00英式早餐 + 蜂蜜蝶豆玫瑰花茶 Big Breakfast + Honey Butterfly Pea Rose Tea<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiY1eRx5eggu5hhCnB_SMs0VT8rezWUQTAepQFx4BiNiLAgZZBRl2btc2RSfdK0j6SVx-W_BikdKcmGZOl2dMyF90NCOqGkNXlHnB5m63O3D_DG8L3g6W4JzeirnJfyDbUdEAn7pqGfzF/s2048/IMG_7935+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiY1eRx5eggu5hhCnB_SMs0VT8rezWUQTAepQFx4BiNiLAgZZBRl2btc2RSfdK0j6SVx-W_BikdKcmGZOl2dMyF90NCOqGkNXlHnB5m63O3D_DG8L3g6W4JzeirnJfyDbUdEAn7pqGfzF/s640/IMG_7935+%25281%2529.jpg" /></a></p><p style="text-align: center;">今天是假日,不用上班,可以睡到自然醒后慢慢地在厨房里转,给自己端上一份丰富的早午餐。</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAYE5rb0k7Ostkyfg6_IHGAQZ0y-8aC3QbeNLLGxZHTGz0d25MY8zpezuA1fJLyPeW8UoHyyju5c4h_KePR1hPQVsmhCpoQGml7s__3k14QTjP-Cr5UPBB9DbvxqlVh9ecZhtMNUgqA4n/s2048/IMG_7929+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAYE5rb0k7Ostkyfg6_IHGAQZ0y-8aC3QbeNLLGxZHTGz0d25MY8zpezuA1fJLyPeW8UoHyyju5c4h_KePR1hPQVsmhCpoQGml7s__3k14QTjP-Cr5UPBB9DbvxqlVh9ecZhtMNUgqA4n/s640/IMG_7929+%25281%2529.jpg" /></a></p><p style="text-align: center;">二姐之前给了我一瓶玫瑰花茶,正好来一杯花茶。</p><p style="text-align: center;">准备早餐准备到一半,突然想试弄想了很久的渐变花茶。</p><p style="text-align: center;">蝶豆花茶本身是蓝色,颜色会根据pH值起变化。</p><p style="text-align: center;">加了少许的柠檬汁会让深蓝色变紫色,再多加一些柠檬汁让pH值再降低时,会变粉红色。</p><p style="text-align: center;">做出来的渐变饮料,看着好有趣,跟小朋友一起弄应该会很不错!</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvnEvG4Brsih7thWWahHStL6Yt83Tcd8JEIaJZ8DKtR70CGu9gzNC4xazVMov1fPZe1ZUpx8_bVJqZCoRY9bp70KLQRXyXdzE-yTqtcp7Y7hRCYkZ43DWakqGnXM6b96O3LudG8JlBtWN/s2048/IMG_7923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvnEvG4Brsih7thWWahHStL6Yt83Tcd8JEIaJZ8DKtR70CGu9gzNC4xazVMov1fPZe1ZUpx8_bVJqZCoRY9bp70KLQRXyXdzE-yTqtcp7Y7hRCYkZ43DWakqGnXM6b96O3LudG8JlBtWN/s640/IMG_7923.jpg" width="640" /></a></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscJYvpAS0_Rxdr47A8kw3rXtbMPCetfbE2yFlNKLhy6OhwGvPt9f81HHycbB6RLSM9bxPXt8xwuC3KeFsOUIbyqvKTlCtudpsNa4t96Ksj2nzSBEjhgAhUkmUfVeigjDaFyim0cJk818l/s2048/IMG_7941+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscJYvpAS0_Rxdr47A8kw3rXtbMPCetfbE2yFlNKLhy6OhwGvPt9f81HHycbB6RLSM9bxPXt8xwuC3KeFsOUIbyqvKTlCtudpsNa4t96Ksj2nzSBEjhgAhUkmUfVeigjDaFyim0cJk818l/s640/IMG_7941+%25281%2529.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlR4A_DtXHTKC4K2RFameO91I-xDq_ffY_fU-fhCYN1dS17qXoe2XoLxiVtloH2co7-m-OI_TzIWdEQo7M2Nm43FavMgUKH0zvgNbIUB5l8I5JILj4A21l8J4ZU_RJaxH4WQHeWBw2q7I/s2048/IMG_7932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlR4A_DtXHTKC4K2RFameO91I-xDq_ffY_fU-fhCYN1dS17qXoe2XoLxiVtloH2co7-m-OI_TzIWdEQo7M2Nm43FavMgUKH0zvgNbIUB5l8I5JILj4A21l8J4ZU_RJaxH4WQHeWBw2q7I/s640/IMG_7932.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEo_77qOScJYfOD4o4TBO-Kalhpb6po0rsTEeCWn9N0Ybq5x7xq2zxSGfSFYvyZ1t2d1TLXKeCmWHa-WAV-yz1qBFp3rK8I9NfDOAJ3pf0ovc4SKg_BWSLlCFWaww4P1VHGoy3hE0Vsjl/s112/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEo_77qOScJYfOD4o4TBO-Kalhpb6po0rsTEeCWn9N0Ybq5x7xq2zxSGfSFYvyZ1t2d1TLXKeCmWHa-WAV-yz1qBFp3rK8I9NfDOAJ3pf0ovc4SKg_BWSLlCFWaww4P1VHGoy3hE0Vsjl/s0/Cat_Signature.png" /></a></div><br /><p></p>猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-6282008703714106602020-08-09T21:55:00.002+08:002020-08-09T21:55:04.755+08:00香酥蔬菜饼 Crispy Vegetables Fritters/ Cucur Sayur<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MS5X2g8zbUQ7FLu5-c77mxo6UEmBBKymv7ny9T1feKlyk4HnWCYKD_0hgu2S7v-1Odukq9Nqc9XBBS-FSgNhY0pmWJCXMqGH902HyXn_vj9w7Fs1peJT3Ohc-1klyHBIgGMHJQSTl7eg/s2048/IMG_7887.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MS5X2g8zbUQ7FLu5-c77mxo6UEmBBKymv7ny9T1feKlyk4HnWCYKD_0hgu2S7v-1Odukq9Nqc9XBBS-FSgNhY0pmWJCXMqGH902HyXn_vj9w7Fs1peJT3Ohc-1klyHBIgGMHJQSTl7eg/s640/IMG_7887.jpg" /></a></div><div style="text-align: center;">本身不太爱甜食,却很爱咸食。</div><div style="text-align: center;">马来小吃当中,最爱的就是cucur sayur。</div><div style="text-align: center;">前阵子为了做cucur sayur,特地买了一大颗包菜,结果没做成。</div><div style="text-align: center;">今天趁着冰箱还剩下一些韭菜,就动工了。</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4PMBoovxXsXfZZkwmqxFNW5BuDO3LY3ovpRnIgq_nXBJChICmNh7lbv4tYkAu5MM8yci7pjW1LuwlvGNrwl8XWEUad8OUta7fHnTmfCNlWQvJMmBdgS7rPoOP9l4zb8UB5NAORufS5-U/s2048/IMG_7898.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4PMBoovxXsXfZZkwmqxFNW5BuDO3LY3ovpRnIgq_nXBJChICmNh7lbv4tYkAu5MM8yci7pjW1LuwlvGNrwl8XWEUad8OUta7fHnTmfCNlWQvJMmBdgS7rPoOP9l4zb8UB5NAORufS5-U/s640/IMG_7898.jpg" /></a></div><div style="text-align: center;"><div>面糊用了我最爱用的食谱,炸出来的蔬菜饼很酥脆。</div><div>如果可以配上我爹的自制辣椒酱,那就完美了。</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMnjIehPTFJC_uQtkj8tqrhrvqjHK5hmcbMbfM0pyUk3waS3MFYBg-cjKj_ccfsyJ6ADJd0iIdNhkVklr7sDURdCnHCMrTllldSMHg75B07hgKJT2YDNVNUU-TlQEzL5i9bcY9zvp5gGM/s2048/IMG_7896.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMnjIehPTFJC_uQtkj8tqrhrvqjHK5hmcbMbfM0pyUk3waS3MFYBg-cjKj_ccfsyJ6ADJd0iIdNhkVklr7sDURdCnHCMrTllldSMHg75B07hgKJT2YDNVNUU-TlQEzL5i9bcY9zvp5gGM/s640/IMG_7896.jpg" /></a></div></div><div style="text-align: left;"><b>材料(8片):</b></div><div style="text-align: left;">韭菜(切段)</div><div style="text-align: left;">青葱(切段)</div><div style="text-align: left;">红萝卜(刨丝)</div><div style="text-align: left;">小红葱(切丝)</div><div style="text-align: left;">红辣椒(切丝)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>面糊:</b></div><div style="text-align: left;">普通面粉- 6汤匙</div><div style="text-align: left;">木薯粉- 3汤匙</div><div style="text-align: left;">双倍发粉- 1 茶匙</div><div style="text-align: left;">鸡精粉- 1茶匙</div><div style="text-align: left;">盐- 1/2茶匙</div><div style="text-align: left;">清水- 约100g(自行斟酌)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">食油</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>做法:</b></div><div style="text-align: left;">1. 将面糊的粉类混合均匀后,一点一点地加入清水,混合成浓稠适中的面糊。</div><div style="text-align: left;">2. 把蔬菜倒入面糊中,搅拌至蔬菜都沾上了面糊。</div><div style="text-align: left;">3. 热锅下油,以中小火加热后,舀一勺蔬菜面糊入油锅,炸至定型后取出,重复至用完所有的面糊。</div><div style="text-align: left;">4. 以大火让热油升温后,将刚才预先取出的蔬菜饼倒回锅中,继续炸至蔬菜饼呈金黄色即可取出。</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqRxy8mlA3P0ox-P6Dw2T_sKZlbu4jDIyTWz9t8yQK8pd-M6eTPgGuIj-vIIYPms2Ndrp-RuLL9xVhbr85Sz6ucIig79jQiLI8WLlrYjxwV2GybmLzDnzx4HIDdlsUDHajSrw3Pv24x19/s2048/IMG_7893.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqRxy8mlA3P0ox-P6Dw2T_sKZlbu4jDIyTWz9t8yQK8pd-M6eTPgGuIj-vIIYPms2Ndrp-RuLL9xVhbr85Sz6ucIig79jQiLI8WLlrYjxwV2GybmLzDnzx4HIDdlsUDHajSrw3Pv24x19/s640/IMG_7893.jpg" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mNLzhM4Jh4g1sR_u7xv6zgAi3TyI0STpeJGrLyJKtSEitZLX9W8vyk96BcBudGKQ2pP4zfom1KQvw7__lW2mDUMsB4DFFZqAz0HpI-Ugo-6JXTSdclOUe-BRZfdVnS7-JOl2ahElsTUZ/s2048/IMG_7902.jpg" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mNLzhM4Jh4g1sR_u7xv6zgAi3TyI0STpeJGrLyJKtSEitZLX9W8vyk96BcBudGKQ2pP4zfom1KQvw7__lW2mDUMsB4DFFZqAz0HpI-Ugo-6JXTSdclOUe-BRZfdVnS7-JOl2ahElsTUZ/s640/IMG_7902.jpg" /></a></div><div style="text-align: left;"><div><b>Ingredients (8pcs):</b></div><div>Garlic chives (cut into sections)</div><div>Scallion (cut into sections)</div><div>Carrot (shredded)</div><div>Shallot (thinly sliced)</div><div>Red chili (thinly sliced)</div><div><br /></div><div><b>Batter:</b></div><div>All purpose flour- 6 Tbsp</div><div>Tapioca starch- 3 Tbsp</div><div>Double action baking powder- 1 tsp</div><div>Chicken seasoning powder- 1 tsp</div><div>Salt- 1/2 tsp</div><div>Water- approx. 100g (self adjusted)</div><div><br /></div><div>Cooking oil</div><div><br /></div><div><b>Method:</b></div><div>1. Mix the dries together, then, slowly add in water bit by bit until a moderately thick batter is formed.</div><div>2. Mix the vegetables with batter until they are well coated with the batter.</div><div>3. Heat a pot with cooking oil over medium low heat. Scoop a spoonful of the batter and and drop it into the oil, fry until the fritters are set in shape. Repeat until you are done with all the batter.</div><div>4. Bring the oil to higher temperature over high heat, put the fritters back into the oil and continue frying until they turned golden brown. </div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxzI7zkkT_TaLDRA8s-ilYWtF2FgBw08GWDwm_6KG16Z4sixIP-a5ltOlQnvNYbHHqdhbpnj-OiIwPCKUTkoD02K45X5qR6VCKm4aXdBgBJbo1Q-ZRuYX48oYuy_5kjgjpVGC-GzYuvrR/s112/Cat_Signature.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxzI7zkkT_TaLDRA8s-ilYWtF2FgBw08GWDwm_6KG16Z4sixIP-a5ltOlQnvNYbHHqdhbpnj-OiIwPCKUTkoD02K45X5qR6VCKm4aXdBgBJbo1Q-ZRuYX48oYuy_5kjgjpVGC-GzYuvrR/s0/Cat_Signature.png" /></a></div><div style="text-align: center;"><br /></div>猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com1tag:blogger.com,1999:blog-6013804412389919421.post-25124305972008370012020-08-09T14:17:00.001+08:002020-08-09T14:17:29.644+08:00自制豆奶/豆浆 Homemade Soybean Milk<p></p><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7sLmTuncj078r0D-hG8mWJUV-EqhUipFqoTlf0DjrGda9FX7CrWlyxaeS0o3ooQV8VIl_6muXfk0GF3veagB-VHiuKSsdj2Wqo2UNkb_MFdoNUwp0kulY9Ls9PwNVDnqUeyjZpnRTZsV/s2048/IMG_7868.jpg" imageanchor="1" style="display: inline !important; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7sLmTuncj078r0D-hG8mWJUV-EqhUipFqoTlf0DjrGda9FX7CrWlyxaeS0o3ooQV8VIl_6muXfk0GF3veagB-VHiuKSsdj2Wqo2UNkb_MFdoNUwp0kulY9Ls9PwNVDnqUeyjZpnRTZsV/s640/IMG_7868.jpg" /></a></div><div style="text-align: center;"><span style="text-align: start;">想学做豆奶很久了。</span><br style="text-align: start;" /><span style="text-align: start;">在这里点的豆奶,味道总跟家乡喝到的味道不一样,总带粉粉的口感,不然就是有生生的味道。</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6F91LZQ_Mnn1H02FvgrHF0QR287Nn_1KuNox68d12nEDip2NNknOfFePDj50NFC66pm4Z3yb9-CACEW3mYK3XfZEcPWW6Zbbd49Mma_Klju8CavD6jsIQsH6lcLQGMsZUg22LO4QWLSb/s2048/IMG_7864.jpg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6F91LZQ_Mnn1H02FvgrHF0QR287Nn_1KuNox68d12nEDip2NNknOfFePDj50NFC66pm4Z3yb9-CACEW3mYK3XfZEcPWW6Zbbd49Mma_Klju8CavD6jsIQsH6lcLQGMsZUg22LO4QWLSb/s640/IMG_7864.jpg" /></a></div><div><div style="text-align: center;"><span style="text-align: start;">趁着这段一个人在家的时光,好好地把握me time,想学做什么就做,想试什么新食谱就试。</span></div><div style="text-align: center;"><span style="text-align: start;">等老公回来之时,又有新菜色和新花样可以秀一下啦!</span></div><div style="text-align: center;"><span style="text-align: start;">呵呵~</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinSOcjlwVQg2Nroa52Z20HuBtEB8dfOM8ufT7fsw-h5-_xmRn-Mo99qYUPNkK7suwgwWyA9wdtG5W6covcdpVsed4xHPcKINT0wGc_Gy0u27hY7otVo06tKuPDtKhlJEK3dSeIaecyGrZ/s2048/IMG_7877+%25281%2529.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinSOcjlwVQg2Nroa52Z20HuBtEB8dfOM8ufT7fsw-h5-_xmRn-Mo99qYUPNkK7suwgwWyA9wdtG5W6covcdpVsed4xHPcKINT0wGc_Gy0u27hY7otVo06tKuPDtKhlJEK3dSeIaecyGrZ/s640/IMG_7877+%25281%2529.jpg" /></a></div><div style="text-align: center;">原来豆奶并不难做,只是很耗时间。</div><div style="text-align: center;">光给200g的黄豆一颗一颗地去皮,就已经花了40分钟。</div><div style="text-align: center;">好在成品很让人满意,总算喝到家乡的味道了!</div><div style="text-align: center;">好喝的豆奶配上鸡蛋美乃滋墨西哥卷饼,简简单单的早餐,甚是满足。</div></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoA9pmciUyVoFstyWh9TbZ7bDd-05QVwETqFrJQhMx-6XivvJlJc_z4wRTiy7EI7C6w41qqCshaV0a0qb2TAROphxc4VX3s5ePkQ_js3Z9F5qNkQ6i5yIF521ciODLVfXllbHOaB0WbuK/s2048/IMG_7861.jpg" imageanchor="1" style="display: block; padding: 1em 0px; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoA9pmciUyVoFstyWh9TbZ7bDd-05QVwETqFrJQhMx-6XivvJlJc_z4wRTiy7EI7C6w41qqCshaV0a0qb2TAROphxc4VX3s5ePkQ_js3Z9F5qNkQ6i5yIF521ciODLVfXllbHOaB0WbuK/s640/IMG_7861.jpg" /></a><b>材料:</b></div><div class="separator" style="clear: both;">黄豆- 200g</div><div class="separator" style="clear: both;">清水- 1200ml</div><div class="separator" style="clear: both;">班兰叶- 2片</div><div class="separator" style="clear: both;">冰糖- 适量</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>做法:</b></div><div class="separator" style="clear: both;">1. 将黄豆洗净后倒入盖过黄豆约1寸的清水,让其浸泡隔夜。</div><div class="separator" style="clear: both;">2. 把水倒掉,给黄豆去皮。</div><div class="separator" style="clear: both;">3. 去皮黄豆洗净并沥干后,倒入清水,用搅拌器将黄豆搅打至幼细。</div><div class="separator" style="clear: both;">4. 把混合物倒入过滤袋中,用力地把豆奶挤出。(这时候可以将多余的泡沫捞起去掉)</div><div class="separator" style="clear: both;">5. 将豆奶倒入一大锅中,加入班兰叶,以中火加热并不断地搅拌直至很多泡沫涌上来。(<span style="color: red;">这是假性沸腾,并不是真的沸腾!</span>)</div><div class="separator" style="clear: both;">6. 熄火,继续搅拌至泡沫消掉。</div><div class="separator" style="clear: both;">7. 开中火,继续加热和搅拌至豆奶完全沸腾后,转小火继续搅拌约5-8分钟。</div><div class="separator" style="clear: both;">8. 加入冰糖,搅拌至冰糖完全溶化即可熄火。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>备注:</b></div><div class="separator" style="clear: both;">一定要确保豆奶彻底煮沸,因为生豆奶会导致中毒。</div><div class="separator" style="clear: both;">详细解释请看这里,《<a href="http://www.agri.cn/V20/SHXX/jksp/201602/t20160223_5025115.htm" target="_blank">为什么一定要确保豆奶彻底沸腾</a>》。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><b>Ingredients:</b></div><div class="separator" style="clear: both;">Soybean- 200g</div><div class="separator" style="clear: both;">Water- 1200ml</div><div class="separator" style="clear: both;">Pandan leaves- 2</div><div class="separator" style="clear: both;">Rock sugar- To taste</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Method:</b></div><div class="separator" style="clear: both;">1. Rinse soybean, pour in water to cover at least 1" above the level, leave it overnight.</div><div class="separator" style="clear: both;">2. Pour off the water and remove the soybean skin.</div><div class="separator" style="clear: both;">3. Rinse the soybean and drain off the water again. Pour in water and blend the bean finely.</div><div class="separator" style="clear: both;">4. Pour the mixture into a fine mesh bag, press the juice from the soybean. (You may skim the foam off).</div><div class="separator" style="clear: both;">5. Pour the soybean milk into a large pot, add in pandan leaves. Heat the soybean milk over medium heat and keep stirring until foam is rising rapidly. (<span style="color: red;">The soybean milk seems to be boiling at this stage but it is actually not!</span>) </div><div class="separator" style="clear: both;">6. Off the heat, continue to stir until the foam subside.</div><div class="separator" style="clear: both;">7. Heat the soybean milk over medium heat again, keep stirring until it is truly boiling. Turn to low heat and continue stirring for another 5-8 minutes. </div><div class="separator" style="clear: both;">8. Add in rock sugar to taste and stir until it is fully dissolved. Turn of the heat and ready to serve. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Notes:</b></div><div class="separator" style="clear: both;">It is necessary to make sure that soybean milk is truly boiled before serving as it will cause food poisoning. </div><div class="separator" style="clear: both;">Please check out for more details <a href="https://healthyeating.sfgate.com/happens-eat-raw-soybeans-11856.html">here</a>.</div></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uHC3JD6I8DVRvcmdkctADQxSjiSk62RFM7NB2UPKXhdvOU3nDeKjRoWr9xGwJ8ZSibRrG75rdnTMVWBLtMQZLokkz3iNeNkENrVa_z79lwv2vpMnqDQUuRbNRtOHg3_sqQ0IG5zsegZ6/s112/Cat_Signature.png" imageanchor="1" style="clear: right; display: block; float: right; margin-bottom: 1em; margin-left: 1em; padding: 1em 0px;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uHC3JD6I8DVRvcmdkctADQxSjiSk62RFM7NB2UPKXhdvOU3nDeKjRoWr9xGwJ8ZSibRrG75rdnTMVWBLtMQZLokkz3iNeNkENrVa_z79lwv2vpMnqDQUuRbNRtOHg3_sqQ0IG5zsegZ6/s0/Cat_Signature.png" /></a></div><p></p>猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-48340651751369959362020-07-26T12:15:00.000+08:002020-07-26T12:15:25.381+08:00咖椰土司 Kaya Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv37bxmTc_i_QD9qqaWnQwQLWKlAweG0I2LZhkCHNNEVk6uuBI0YO7K0kya_yM7lYaq-Pxu28eVMrespdsa5Y_A1kNvOvNccA-4YxhOUVGm9P8GPYYv13aNzoPOT2Lelrw6XpEQYQ4A9AZ/s1600/IMG_7653+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv37bxmTc_i_QD9qqaWnQwQLWKlAweG0I2LZhkCHNNEVk6uuBI0YO7K0kya_yM7lYaq-Pxu28eVMrespdsa5Y_A1kNvOvNccA-4YxhOUVGm9P8GPYYv13aNzoPOT2Lelrw6XpEQYQ4A9AZ/s400/IMG_7653+%25281%2529.jpg" width="400" /></a></div>
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前天做了<a href="https://eatplaybake.blogspot.com/2020/07/15-homemade-15-minute-kaya.html" target="_blank">15分钟咖椰 15-min Kaya</a>,昨天买了土司,今天正好可以来一份南洋经典早餐,《咖椰土司》。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Fo1cp5C2HtcWeFWup__KfMopl-UsDj1JY_hummNIMmq9BJm64b5WDUaApRN5H18XtCKr8PasnKH_7YU-jztgf726i3KtfcGukJQiRJVFVrN4sIBFOzifp9UHPGhWWI8510WN72yDTTnu/s1600/IMG_7655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Fo1cp5C2HtcWeFWup__KfMopl-UsDj1JY_hummNIMmq9BJm64b5WDUaApRN5H18XtCKr8PasnKH_7YU-jztgf726i3KtfcGukJQiRJVFVrN4sIBFOzifp9UHPGhWWI8510WN72yDTTnu/s400/IMG_7655.jpg" width="266" /></a></div>
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烤得酥脆得土司,抹上自制的咖椰,再夹上厚厚的切片冷牛油,一口咬下,就觉得早起准备这早餐是值得的。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9797_e07Vs0kU8mCLoGaMkxh6D-7mYJPGHFAIqF46BdaBDyUDk6KZlot9B_MtRjHRGrmZZeO6nsGdyIEy_qZzb9VEtQC4tqX2caEsKrBAKeg33cGQOavYvzmB-ZNsWYZ2kMWXswfYMsxx/s1600/IMG_7657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9797_e07Vs0kU8mCLoGaMkxh6D-7mYJPGHFAIqF46BdaBDyUDk6KZlot9B_MtRjHRGrmZZeO6nsGdyIEy_qZzb9VEtQC4tqX2caEsKrBAKeg33cGQOavYvzmB-ZNsWYZ2kMWXswfYMsxx/s400/IMG_7657.jpg" width="266" /></a></div>
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一份咖椰土司,一杯白咖啡,两颗理应为生熟蛋,结果败在我手中成了“水煮蛋”,就是一份完整的套餐了。</div>
<div class="separator" style="clear: both; text-align: center;">
太阳说,要是他在家的时候,我还可以早起为他准备早餐,那该有多好。</div>
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我说,要是我在他回来之后,也能像现在感觉那么自由自在,那该有多好。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MJc9triSdci18NiykXREGcL-zxZbZ4DHAIEio1y_MArDodHqM7CkUhDKNjxxZtVtS9Ysv3K2Tu6U5x9GIvwzeq6vVWmUuJXWY3lQArX9jNS14Po8OLRVwaioBSCgD-SJaJtGiZXeeuxe/s1600/IMG_7678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MJc9triSdci18NiykXREGcL-zxZbZ4DHAIEio1y_MArDodHqM7CkUhDKNjxxZtVtS9Ysv3K2Tu6U5x9GIvwzeq6vVWmUuJXWY3lQArX9jNS14Po8OLRVwaioBSCgD-SJaJtGiZXeeuxe/s400/IMG_7678.jpg" width="400" /></a></div>
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<b>咖椰土司:</b></div>
<div class="separator" style="clear: both; text-align: left;">
去边土司</div>
<div class="separator" style="clear: both; text-align: left;">
咖椰</div>
<div class="separator" style="clear: both; text-align: left;">
切片牛油</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>做法:</b></div>
<div class="separator" style="clear: both; text-align: left;">
1. 烤箱预热180C,放入土司,烤约4分钟或至酥脆及微微上色。</div>
<div class="separator" style="clear: both; text-align: left;">
2. 烤好的土司横向切成薄片后,抹上咖椰,夹上切片牛油。</div>
<div class="separator" style="clear: both; text-align: left;">
3. 把土司纵向切成两份。</div>
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<br /></div>
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<b>水煮蛋:</b></div>
<div class="separator" style="clear: both;">
室温鸡蛋</div>
<div class="separator" style="clear: both;">
酱油</div>
<div class="separator" style="clear: both;">
现磨白胡椒</div>
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<br /></div>
<div class="separator" style="clear: both;">
<b>做法:</b></div>
<div class="separator" style="clear: both;">
1. 煮一锅沸水,离火,放入两颗室温蛋,盖上静置7分钟。</div>
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<br /></div>
<div class="separator" style="clear: both;">
<b>备注:</b></div>
<div class="separator" style="clear: both;">
7分钟为熟蛋,若要生熟蛋,可以自行缩短焖焗的时间。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsEjmPAVpKtPlZWoUc-tWWPz_epwR2M3oXXE_Wt9wM9XrPWZkOmGVpI-qkumQkJI-DqJkANeC7DyfuJO-B65AyQnDVHYyDzPvSJb4SF28SAnoxd0IlVLDp1_cySk0ORht8lA609WkGKH2/s1600/IMG_7664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsEjmPAVpKtPlZWoUc-tWWPz_epwR2M3oXXE_Wt9wM9XrPWZkOmGVpI-qkumQkJI-DqJkANeC7DyfuJO-B65AyQnDVHYyDzPvSJb4SF28SAnoxd0IlVLDp1_cySk0ORht8lA609WkGKH2/s400/IMG_7664.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyo05dYnDsrGlAtTMkVjierZBNGwim9OfHW02rsnh65FadEwkDQB2kTBVG6yDrEWEqjFHrN_sX5xWj9zZdHOossWryoaP-6ucJX98M_LJQEyZ2aYjjKJ6jOXrizX4-Lc-40DoRWCQTMh-/s1600/IMG_7672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyo05dYnDsrGlAtTMkVjierZBNGwim9OfHW02rsnh65FadEwkDQB2kTBVG6yDrEWEqjFHrN_sX5xWj9zZdHOossWryoaP-6ucJX98M_LJQEyZ2aYjjKJ6jOXrizX4-Lc-40DoRWCQTMh-/s400/IMG_7672.jpg" width="400" /></a></div>
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<b>Kaya Toast:</b></div>
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White bread slices (cut off the crust)</div>
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Kaya</div>
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Sliced butter</div>
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<br /></div>
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<b>Method:</b></div>
<div class="separator" style="clear: both;">
1. Preheat oven to 180C,toast the bread slices for 4 minutes or until crispy and slightly browned.</div>
<div class="separator" style="clear: both;">
2. Cut the toasts horizontally into two thin slices, spread kaya on a slice of toast and put a slice of cold butter on top. Then, top with another slice of toast.</div>
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3. Cut the toast vertically into two.</div>
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<br /></div>
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<b>Hard Boiled Egg:</b></div>
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Eggs (room temperature)</div>
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Soy sauce</div>
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Ground white pepper</div>
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<br /></div>
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<b>Method:</b></div>
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1. Bring a pot of water to boiling, remove from heat, place the eggs into the hot water and cover to let them sit for 7 minutes.</div>
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<br /></div>
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<b>Remark:</b></div>
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Hard boiled eggs- 7 minutes</div>
<div class="separator" style="clear: both;">
Soft boiled eggs- Sitting time to be shortened accordingly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3zP8YlWGER_jEeQoav7bOLS83S7s6wsb_ZfjxqE6HToOez3iNUtwwU8_95rH80prJc6HCounkI3x0HI2eZQoIMzGoAgpnUWKPriiKA0s9483Ty3Rl__o7-b0iB498zw6g0kQPXR-2x6A/s1600/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3zP8YlWGER_jEeQoav7bOLS83S7s6wsb_ZfjxqE6HToOez3iNUtwwU8_95rH80prJc6HCounkI3x0HI2eZQoIMzGoAgpnUWKPriiKA0s9483Ty3Rl__o7-b0iB498zw6g0kQPXR-2x6A/s1600/Cat_Signature.png" /></a></div>
<br />猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-77779214397960402302020-07-25T22:57:00.002+08:002020-07-29T07:40:17.040+08:00瑞士鸡翼 Swiss Chicken Wings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-DgnfQKkbE5IQFhpgQAhJfztv_xrScAL-FYLWfD7l3OcdYaZ5n51LXNmU3FsSJXlodPQnY2TbzYiY7XsVnCpQICsTuh5axfGhHZTgyhpWPLnGgoeSsX_ydmBWmhGyDsTf3OaxVpu8u1ym/s1600/IMG_7634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-DgnfQKkbE5IQFhpgQAhJfztv_xrScAL-FYLWfD7l3OcdYaZ5n51LXNmU3FsSJXlodPQnY2TbzYiY7XsVnCpQICsTuh5axfGhHZTgyhpWPLnGgoeSsX_ydmBWmhGyDsTf3OaxVpu8u1ym/s400/IMG_7634.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQHUX8p0Q0AngsrlSkTaCqRVcK5-M8Q7ivC0FJ9W5gtiuYvvgdyhusse97s5EUJozD79AZolBjAgmUwGEyQMdAXqmrve9BzPr6QjCN2M77XOnskQxUJaE40sXp7Wd3RInfJDOeRWJXW8-/s1600/IMG_7640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQHUX8p0Q0AngsrlSkTaCqRVcK5-M8Q7ivC0FJ9W5gtiuYvvgdyhusse97s5EUJozD79AZolBjAgmUwGEyQMdAXqmrve9BzPr6QjCN2M77XOnskQxUJaE40sXp7Wd3RInfJDOeRWJXW8-/s400/IMG_7640.jpg" width="400" /></a></div>
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<b>材料:</b><br />
鸡翼- 10 只<br />
冰水<br />
<br />
冰糖- 200g<br />
酱青- 60g<br />
黑酱油- 60g<br />
花雕酒- 2 Tbsp<br />
清水- 400ml<br />
青葱- 1 支<br />
姜片- 6 片<br />
橙皮- 1 片 (拇指大小)<br />
八角- 1 个<br />
桂皮- 1 个<br />
<br />
<b>做法:</b><br />
1. 将鸡翼汆水后沥干,泡在冰水待用。<br />
2. 把其余的材料倒入锅中,以大火煮至沸腾。<br />
3. 加入鸡翼,盖上盖子,以中小火煮约20分钟。偶尔翻动确保均匀上色。<br />
4. 熄火,让鸡翼焖约1小时即可。<br />
<br />
<b>Ingredients:</b><br />
Chicken wings- 10pcs<br />
Iced water<br />
<br />
Rock sugar- 200g<br />
Light soy sauce- 60g<br />
Dark soy sauce- 60g<br />
Huadiao wine- 2 Tbsp<br />
Water- 400ml<br />
Spring onion- 1 nos<br />
Ginger- 6 slices<br />
Dried orange peel- 1pc (thumb-size)<br />
Star anise- 1pc<br />
Cinnamon- 1pc<br />
<br />
<b>Method:</b><br />
1. Blanch chicken wings for 1 minute, drain off the water and soak the wings in iced water.<br />
2. Pour the rest of the ingredients in a pot and bring to boil over high heat.<br />
3. Add in the chicken wings and continue to cook over medium low heat for 20 minutes with lid on. Stir occasionally.<br />
4. Turn off the heat and let the wings steep for at least an hour.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnzdvA06E2k_l1DI2cxlGEbqIBO-qVcEj3Tcu75vRgtNNSntZ8fTa_Q-m4qO8LHwuBayN0hoF4EYEgJLc9O5YHjGDksdtB7qT1be_218onqY3kNWYX1w6EFzkWj5g6v4r7oJU51cAlF44/s1600/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnzdvA06E2k_l1DI2cxlGEbqIBO-qVcEj3Tcu75vRgtNNSntZ8fTa_Q-m4qO8LHwuBayN0hoF4EYEgJLc9O5YHjGDksdtB7qT1be_218onqY3kNWYX1w6EFzkWj5g6v4r7oJU51cAlF44/s1600/Cat_Signature.png" /></a></div>
<br />猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-76335852652984005352020-07-25T15:51:00.002+08:002020-07-25T15:56:28.684+08:00自制15分钟咖央 Homemade 15-minute Kaya<div class="separator" style="clear: both; text-align: center;">
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<b>材料:</b><br />
白糖- 50g<br />
椰糖- 50g<br />
浓椰浆- 200ml<br />
班兰叶- 5 leaves<br />
蛋黄- 4 nos<br />
<br />
<b>做法:</b><br />
1. 将白糖,椰糖,浓椰浆和班兰叶混合均匀。以小火加热至边缘微微起泡,离火,继续搅拌至椰糖完全溶化。<br />
2. 舀一匙椰浆混合物入蛋黄中,搅拌至均匀。继续一匙一匙地加,至约一半的椰浆都添加到蛋黄糊内。<br />
3. 将蛋黄糊倒入椰浆混合物中,搅拌均匀。<br />
4. 以中小火加热,不停地搅拌至混合物变浓稠。<br />
5. 把班兰叶取出后,将咖央倒入已预先消毒了的玻璃罐中,待完全凉后,冷藏即可。<br />
<br />
<b>备注:</b><br />
若咖央不够光滑,可以用搅拌器搅打至光滑。<br />
<br />
Ingredients:<br />
Castor sugar- 50g<br />
Palm sugar (Gula Melaka)- 50g<br />
Coconut cream- 200ml<br />
Pandan leaves- 5 leaves<br />
Egg yolks- 4 nos<br />
<br />
Method:<br />
1. Stir castor sugar, palm sugar, coconut cream and pandan leaves together. Bring the mixture to simmer over low heat, remove from heat and keep stirring until palm sugar has fully dissolved.<br />
2. Slowly add a spoonful of the coconut milk mixture into a bowl with egg yolks and stir until well combined. Continue adding the mixture until almost half of the mixture has been added.<br />
3. Pour the egg mixture back into the coconut milk mixture and stir well.<br />
4. Heat the mixture over medium low heat and keep stirring until the mixture is thick enough.<br />
5. Discard the pandan leaves and transfer the kaya into a sterilized bottle. Let cool and refrigerate.<br />
<br />
Remark:<br />
If the kaya is not smooth enough, you may blend it with blender to get a smoother consistency.<br />
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-10505120262450459932020-06-24T23:06:00.000+08:002020-06-24T23:06:30.944+08:00菜豆饭 Long Bean Rice<div class="separator" style="clear: both; text-align: center;">
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<b>材料(4-5人份):</b><br />白米- 3杯<br />香菇- 6朵<br />菜豆- 250 g(切粒)<br />虾米- 2汤匙(切碎)<br />小红葱- 3个(切片)<br />蒜头- 5瓣(切碎)<br /><br /><b>调味料:</b><br />蚝油- 2 汤匙<br />酱油- 4 汤匙<br />黑酱油- 1 汤匙<br />白胡椒粉- 1/4 茶匙<br />盐- 1/8 茶匙<br /><br /><b>做法:</b><br />1. 白米洗净,加入适量的清水后,把水倒出。<br />2. 把煮米水煮至温热,加入洗净的香菇,泡发后切丁。(香菇水留着)<br />3. 热锅下适量的油,将小红葱炸至金黄色后捞起,备用。<br />4. 用锅内的油爆香蒜头和虾米。<br />5. 加入香菇丁和菜豆粒,翻炒片刻。<br />6. 将调味料和香菇水混合均匀后,倒入锅中,煮约2分钟至菜豆变半软。<br />7. 把锅里的材料和水倒入饭锅,混合均匀,按下煮饭键,煮至键跳起即可。<br />8. 享用之前在饭上撒上炸红葱和青葱即可。<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredients (4-5 servings):</b><br />Rice- 3 cups<br />Mushrooms- 6 nos<br />Long bean- 250 g (Chopped)<br />Dried shrimps- 2 Tbsp (Chopped)<br />Shallot- 3 nos (Sliced)<br />Garlic- 5 cloves (Chopped)<br /><b><br />Seasoning:</b><br />Oyster sauce- 2 Tbsp<br />Soy sauce- 4 Tbsp<br />Dark soy sauce- 1 Tbsp<br />White pepper powder- 1/4 tsp<br />Salt- 1/8 tsp<br /><br /><b>Method:</b><br />1. Rinse the rice grains, pour in the amount of water which you normally need, then pour the water out into a bowl.<br />2. Warm the water and add in the rinsed mushrooms to rehydrate. Then, cut them into cubes. (Keep the mushroom water) <br />3. Heat a pan with some oil, fry the sliced shallot until golden brown. Dish out and set aside.<br />4. Use the remaining oil to sauté the chopped garlic and dried shrimps.<br />5. Add in the mushrooms and long bean, stir-fry for a while.<br />6. Mix the seasoning with the mushroom water, pour the mixture into the pan and cook until the long bean turned to be semi-soft.<br />7. Pour all the ingredients into the rice cooker, mix thoroughly, press the cooking button and cook as usual.<br />8. Before serving, garnish the dish with the fried shallot and chopped scallions.<div class="separator" style="clear: both; text-align: center;">
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com1tag:blogger.com,1999:blog-6013804412389919421.post-69158581078939282972020-06-23T22:44:00.002+08:002020-06-23T22:49:19.631+08:00台式三杯鸡 Taiwanese Three-Cup Chicken<div class="separator" style="clear: both; text-align: center;">
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<b>材料(3人份):</b><br />
鸡肉- 半只<br />
姜片- 10片<br />
蒜头- 8瓣(拍烂)<br />
洋葱- 1颗(切块)<br />
红辣椒- 1根(切片)<br />
九层塔- 1 碗<br />
<b><br /></b>
<b>调味料:</b><br />
麻油- 2 汤匙<br />
酱油- 1 汤匙<br />
黑酱油- 1/2 汤匙<br />
花雕酒- 2 汤匙<br />
冰糖- 2 茶匙<br />
<br />
<b>做法:</b><br />
1. 热锅下麻油,爆香姜片,蒜头,洋葱和红辣椒。<br />
2. 加入鸡肉,翻炒至半熟。<br />
3. 倒入酱油,黑酱油和冰糖,翻拌均匀,盖上锅盖,以中小火煮约10分钟。<br />
4. 加入九层塔,翻拌均匀,继续煮约5分钟或至汁收干。<br />
5. 最后,沿着锅边倒入米酒,煮2分钟即可。<br />
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<b>Ingredients (3 servings):</b><br />
Chicken- Half<br />
Ginger- 10 slices<br />
Garlic- 8 cloves (Smashed)<br />
Onion- 1 nos (Cut into wedges)<br />
Red chili- 1 nos (Cut into slices)<br />
Thai basil leaves- 1 bowl<br />
<b><br /></b>
<b>Seasoning:</b><br />
Sesame oil- 2 Tbsp<br />
Soy sauce- 1 Tbsp<br />
Dark soy sauce-1/2 Tbsp<br />
Huadiao wine- 2 Tbsp<br />
Rock sugar- 2 tsp<br />
<b><br /></b>
<b>Method:</b><br />
1. Heat a pot with sesame oil, sauté ginger, garlic, onion and red chili.<br />
2. Add in chicken, stir-fry until half-cooked.<br />
3. Add in soy sauce, dark soy sauce and rock sugar, stir well. Cover with lid and cook over medium low heat for approx. 10 mins.<br />
4. Add in basil leaves, stir well and cook for another 5 mins or until the gravy has thickened.<br />
5. Lastly, drizzle the rice wine along the edge of the pot and cook for another 2 mins. Ready to serve.<br />
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-62940499747306325922020-06-07T19:44:00.003+08:002020-06-07T19:44:26.015+08:00板面 Pan Mee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpln-IsZCV8bXt7VwZuKKuyW1ACtb_gSr_Lts1s7vIVLreBJQGjX1JiT_hBlTjyjb5tXNfPzfQ2HhUPbdYEKr9tOFkp-HIENhyphenhyphenImYiNwBcgPrWQ3GIPAEjek8s73XWpyIp1wEmSalE-1gP/s1600/IMG_6916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpln-IsZCV8bXt7VwZuKKuyW1ACtb_gSr_Lts1s7vIVLreBJQGjX1JiT_hBlTjyjb5tXNfPzfQ2HhUPbdYEKr9tOFkp-HIENhyphenhyphenImYiNwBcgPrWQ3GIPAEjek8s73XWpyIp1wEmSalE-1gP/s400/IMG_6916.jpg" width="266" /></a></div>
<div style="text-align: center;">
板面,是老公的最爱。</div>
<div style="text-align: center;">
昨晚他问起我有没有煮过板面。</div>
<div style="text-align: center;">
我给他翻了个白眼,说到:“我那天不是才煮<a href="http://eatplaybake.blogspot.com/2020/05/500-g-1-150-g-1-1-1.html" target="_blank">香菇肉碎干捞板面</a>给你吃咩?!”</div>
<div style="text-align: center;">
他急忙说,“我的意思是汤的板面。”</div>
<div style="text-align: center;">
我:“那天原本想煮汤的,但是家里没有江鱼仔,煮不到。现在家里有江鱼仔了,我可以煮了。不过家里没有树仔菜,如果你不讲究就可以煮啦。”</div>
<div style="text-align: center;">
他:“没有树仔菜也可以。”</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsD0ICDQa9zHrWWfK7mq_a1nL_UAgFK7Rq2Ob7NINS0PIE5FCvu394bxXKuyQTSgMlEM1PAwgHdyO0E5O2w5DxxumgVzrecuIsk6Y9zBldbR96cRDQc-gAEO2RGcCpfjFB7d-45aSOThxU/s1600/IMG_6908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsD0ICDQa9zHrWWfK7mq_a1nL_UAgFK7Rq2Ob7NINS0PIE5FCvu394bxXKuyQTSgMlEM1PAwgHdyO0E5O2w5DxxumgVzrecuIsk6Y9zBldbR96cRDQc-gAEO2RGcCpfjFB7d-45aSOThxU/s400/IMG_6908.jpg" width="266" /></a></div>
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好啦,反正我也没idea要煮些什么,就如他所愿,来个板面,顺便清掉家里的江鱼仔。</div>
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老公说好吃,姑仔也说很好吃,一句“perfect!”。</div>
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姑仔还一边吃,一边“嗯~嗯~嗯~”</div>
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看着他们那么捧场,我就满足了。</div>
<div style="text-align: center;">
或许,这就是我爱下厨的原因,身边总会有个人在捧场。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDviI-F-kzvmykDRZv7EBMQjDCDMmPLc-ZD-y1jBEhxa0c8JHVhgSSnKNXEZEKaSbw0MaMcdNShNqVL3Y53SmGsBwFkrvCMJ8G-GICEDWRuFwy7rzuufk2CZX-IoJcXNmQ3cwl71emFkje/s1600/IMG_6902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDviI-F-kzvmykDRZv7EBMQjDCDMmPLc-ZD-y1jBEhxa0c8JHVhgSSnKNXEZEKaSbw0MaMcdNShNqVL3Y53SmGsBwFkrvCMJ8G-GICEDWRuFwy7rzuufk2CZX-IoJcXNmQ3cwl71emFkje/s400/IMG_6902.jpg" width="266" /></a></div>
<div style="text-align: center;">
庆幸身边有个神队友帮忙挑江鱼仔头。</div>
<div style="text-align: center;">
上次煮椰浆饭时,也是他在帮忙挑,因为我从没挑过。</div>
<div style="text-align: center;">
我说,以后这活儿交给他就对了。</div>
<br /><b>手工板面(5-6人份)</b><br /><b>材料:</b><br />中筋面粉- 500 g<br />鸡蛋- 1颗<br />清水- 150 g(视面粉吸水量,酌量添加)<br />盐- 1茶匙<br />食油- 1汤匙<br /><br /><b>做法:</b><br />1. 将鸡蛋敲入面粉和盐中,再酌量添加清水,搓揉成团。<br />2. 加入食油,继续揉成光滑的面团。<br />3. 把面团盖上休面1小时。<br />4. 工作面和盘子撒上一把面粉后,把面团分割成6等份。先取一份面团,杆成长形后,用刮刀切成喜爱的粗细面条,沾上面粉后,卷成单份。重复完成其余的面团。<div>
5. 煮一锅沸水,将一份面团散开丢入沸水中煮至浮起即可捞出。<br />6. 于煮好的板面滴数滴麻油,拌匀以防沾粘。<div>
<br /></div>
<div>
<b>江鱼仔高汤:</b></div>
<div>
<b>材料:</b></div>
<div>
江鱼仔- 100g</div>
<div>
植物油- 2 汤匙</div>
<div>
清水- 2 公升</div>
<div>
盐- 适量</div>
<div>
<br /></div>
<div>
<b>做法:</b></div>
<div>
1. 江鱼仔洗净沥干后,用植物油炸至香气溢出后,倒入清水,以大火煮至沸腾后,转小火煮约1小时。</div>
<div>
2. 将高汤过滤,加入适量的盐调味即可。<br /><br /><b>配料:</b><br /><b>(A) 江鱼仔<br />材料:</b><br />去头江鱼仔- 50g<div>
<br /><b>做法:</b><br />1. 将江鱼仔冲水沥干后,用小火干炒至香脆,呈金黄色即可取出。<br /><br /><b>(B) 香菇肉碎</b><br /><b>材料:</b><br />肉碎- 150 g<br />香菇- 4朵<br />小红葱- 2颗<br />食油- 适量<br /><br /><b>腌料:</b><br />酱油- 2汤匙<br />麻油- 1茶匙<br />白胡椒粉- 1/8茶匙<br /><b><br />调味料:</b><br />蚝油- 1汤匙<br />酱油- 2汤匙<br />黑酱油- 1茶匙<br />香菇水- 适量<br /><br /><b>做法:</b><br />1. 将肉碎用腌料腌约15分钟。<br />2. 香菇泡发,切丝;小红葱切片。<br />3. 冷锅下油,将小红葱用小火炸至金黄色。<br />4. 将部分的炸葱捞起,加入香菇丝炒香后,加入肉碎,炒至变色。<br />5. 加入调味料和适量的香菇水,焖煮约5分钟。</div>
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<b>Handmade Pan Mee (5-6 servings)<br />Ingredients:</b><br />All purpose flour- 500 g<br />Egg- 1 nos<br />Water- 150 g (add bit by bit depending on the water absorption capacity of the flour used)<br />Salt- 1 tsp<br />Cooking oil- 1 Tbsp<br /><br /><b>Method:</b><br />1. Crack an egg into the bowl of flour and salt, add in water bit by bit and knead to form a dough.<br />2. Add in cooking oil, continue to knead until it forms a smooth dough.<br />3. Cover the dough and let it rest for an hour.</div>
<div>
4. Sprinkle some flour on the working surface and plate, divide the dough into 6 equal portions. Work on the first portion by rolling it out into thin sheet, cut it into strips according to your preferred thickness. Sprinkle some flour on the noodles and roll it into individual portion. Repeat for the rest of the dough.<br />5. Bring a pot of water to boiling, loosen a portion of the noodles, drop it into the boiling water and cook until the noodles floated. Dish out.<br />6. Drizzle a few drops of sesame oil onto the noodles and stir well to prevent them from sticking together.<br /><br /><div>
<b>Anchovies Stock:</b></div>
<div>
<b>Ingredients:</b></div>
<div>
Anchovies- 100g</div>
<div>
Oil- 2 Tbsp</div>
<div>
Water- 2 litres</div>
<div>
Salt- To taste</div>
<div>
<br /></div>
<div>
<b>Method:</b></div>
<div>
1. Rinse and drain the anchovies, fry until fragrant. Pour in the water and bring to boil over high heat. Continue to boil over low heat for approx. 1 hour.</div>
<div>
2. Strain the stock, add in some salt to taste. Ready to serve.</div>
<br /><b>Sides:</b><br /><b>(A) Anchovies</b><br /><b>Ingredients:</b><br />De-headed split anchovies- 50g<br /><br /><b>Method:</b><br />1. Rinse and drain the anchovies, pan fry them over low heat until they turned crispy and golden brown. Dish out and set aside.<br /><br /><b>(B) Mushroom and minced meat</b><br /><b>Ingredients:</b><br />Minced meat- 150 g<br />Shiitake mushrooms- 4 nos<br />Shallots- 2 nos<br />Cooking oil- Some<br /><br /><b>Marinades:</b><br />Soy sauce- 2 Tbsp<br />Sesame oil- 1 tsp<br />White pepper powder- 1/8 tsp<br /><br /><b>Seasonings:</b><br />Oyster sauce- 1 Tbsp<br />Soy sauce- 2 Tbsp<br />Dark soy sauce- 1 tsp<br />Mushroom water- Some<br /><br /><b>Method:</b><br />1. Marinade the minced meat for approx. 15 min.<br />2. Rehydrate the shiitake mushrooms, cut them into slices; slice the shallots.<br />3. Pour cooking oil into a un-heated pan, fry the shallots over low heat until golden brown.<br />4. Dish out some of the fried shallots, add in the mushrooms and stir fry until fragrant, followed by minced meat.<br />5. Add in seasoning and a little bit of mushroom water, let it simmer over low heat for approx. 5 min.</div>
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com1tag:blogger.com,1999:blog-6013804412389919421.post-32820744241881700542020-06-06T23:52:00.000+08:002020-06-06T23:52:17.257+08:00黑胡椒鸡扒 Black Pepper Chicken Chop (自制黑胡椒酱 Homemade Black Pepper Sauce)<div class="separator" style="clear: both; text-align: center;">
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家里有好几支红酒,一直没开,因为老公坚持喝红酒得配红酒杯。</div>
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终于,红酒杯在上个星期到了。</div>
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老公兴致勃勃提议周末开支红酒,配西餐。</div>
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结果,我星期日却得在家上班。</div>
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我担心万一不小心喝醉了,隔天起不来工作怎么办。</div>
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于是,我一大盆冷水浇在老公身上,让他的计划延迟一个星期。</div>
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一个星期过了,终于可以为他准备一顿好吃的西餐,搭配他要喝的红酒。</div>
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一直以来我都只爱喝啤酒,对红酒并没什么特别的感觉。</div>
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在家时,我爹常叫我学喝红酒,我每次都不喝,因为就不太会欣赏红酒。</div>
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可能我喜欢啤酒的气泡,喝起来像喝汽水一样。</div>
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红酒没气泡,喝起来的感觉跟啤酒浑然不同。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctNumqEZJHJ9c6baO6OQDrC3EVfNXqSpXK_MVFJ_VnsvuUcR9R7aVl4WbNrITpvl845_IldtbeU6cjSSkrTMs-vsaLHQxt5HYbUBrHbXB6IUmWERDlA9xYlsje0aIRUKyD125Ha5o7eRr/s1600/IMG_6882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctNumqEZJHJ9c6baO6OQDrC3EVfNXqSpXK_MVFJ_VnsvuUcR9R7aVl4WbNrITpvl845_IldtbeU6cjSSkrTMs-vsaLHQxt5HYbUBrHbXB6IUmWERDlA9xYlsje0aIRUKyD125Ha5o7eRr/s400/IMG_6882.jpg" width="266" /></a></div>
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这次,不懂是因为氛围的关系,红酒的关系,红酒杯的关系,抑或是年龄的关系,我竟然觉得红酒其实还蛮好喝的。</div>
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喝了一口,喉咙和胃暖暖的,很舒服。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIFRts6kp7KRafbMnQupsEC6MyfwXQmGZHjKfZWo0cOJna49Z5wZJi8xGtjZiRFyGvAyV-GWUSlOCgue1BUMZWd1y69kv2WZtZ4nqezwCYOEoY21b4qfX8HbNBP-_nkKzGQJFG6f3IIpj/s1600/IMG_6872+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIFRts6kp7KRafbMnQupsEC6MyfwXQmGZHjKfZWo0cOJna49Z5wZJi8xGtjZiRFyGvAyV-GWUSlOCgue1BUMZWd1y69kv2WZtZ4nqezwCYOEoY21b4qfX8HbNBP-_nkKzGQJFG6f3IIpj/s400/IMG_6872+%25281%2529.jpg" width="266" /></a></div>
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以此记录一下以傅先生,傅太太的身份开的第一支红酒。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVK-dIbodKTA7dr_3DWra_rylLAJWgEKPkEtfJZu5BpwXo6ynZKxw7v1WfXNTPENmk0ylSsmOgmGTJMPCl1WD2brp1LMBO8WcuS9AOEBdhftXA4qKazIEZfjDBc6incXhZIgRfaJSCuXC/s1600/IMG_6848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVK-dIbodKTA7dr_3DWra_rylLAJWgEKPkEtfJZu5BpwXo6ynZKxw7v1WfXNTPENmk0ylSsmOgmGTJMPCl1WD2brp1LMBO8WcuS9AOEBdhftXA4qKazIEZfjDBc6incXhZIgRfaJSCuXC/s400/IMG_6848.jpg" width="266" /></a></div>
<b>材料:</b><br />
牛油- 2 汤匙<br />
白洋葱- 1 个<br />
普通面粉- 1 1/2 汤匙<br />
清水- 500 ml<br />
番茄- 1 个<br />
现磨黑胡椒- 1 1/2 汤匙<br />
鸡精粉- 1 汤匙<br />
蒜味辣椒酱- 1 汤匙<br />
老抽- 1/2 汤匙<br />
盐- 调味<br />
<br />
<b>做法:</b><br />
1. 将牛油溶于锅中,爆香白洋葱碎至洋葱呈透明状。<br />
2. 慢慢地加入面粉,不断地搅拌直到完全混合均匀,没有看到明显的粉末。<br />
3. 将清水和切碎的番茄倒入锅中,以中火煮至沸腾。<br />
4. 加入现磨黑胡椒,鸡精粉,蒜味辣椒酱和老抽,搅拌均匀。<br />
5. 用搅拌器酱其搅打成光滑状。<br />
6. 将黑胡椒酱以中小火加热至自己喜欢的浓稠度,熄火。<br />
7. 加入适量的盐调味即可。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUIoc45-hfqryB_uEl7I_PKqEDdscbWcA8NMTMLyHqc9B09shimW-LLfH_flycMlEatOfhVKs_nHuj35proS2fwYjNwlEFL57ZXXjrhiMkmN6omOkaZnvr89aCyCjmS4eEqDP8VSf5-HY/s1600/IMG_6876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1030" data-original-width="1600" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUIoc45-hfqryB_uEl7I_PKqEDdscbWcA8NMTMLyHqc9B09shimW-LLfH_flycMlEatOfhVKs_nHuj35proS2fwYjNwlEFL57ZXXjrhiMkmN6omOkaZnvr89aCyCjmS4eEqDP8VSf5-HY/s400/IMG_6876.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJWdy-L4xxVp21FmSQPwkHcTUWcllk7gNa_X1kFkDedOO_0g1IXpfV5rV95jGI0jdvgy_hs6pHHAfhgwPPCvy43GPfpq-oBQHc7AMZyOPFHOnsqp_V1KxBQzkG5H6wc8jyoLYSJdWohw6/s1600/IMG_6873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJWdy-L4xxVp21FmSQPwkHcTUWcllk7gNa_X1kFkDedOO_0g1IXpfV5rV95jGI0jdvgy_hs6pHHAfhgwPPCvy43GPfpq-oBQHc7AMZyOPFHOnsqp_V1KxBQzkG5H6wc8jyoLYSJdWohw6/s400/IMG_6873.jpg" width="266" /></a></div>
<b>Ingredients:</b><br />
Butter- 2 Tbsp<br />
Yellow onion- 1 nos<br />
All purpose flour- 1 1/2 Tbsp<br />
Water- 500 ml<br />
Tomato- 1 nos<br />
Ground black pepper- 1 1/2 Tbsp<br />
Chicken stock powder- 1 Tbsp<br />
Garlic chili sauce- 1 Tbsp<br />
Dark soy sauce- 1/2 Tbsp<br />
Salt- To taste<br />
<br />
<b>Method:</b><br />
1. Melt butter in a pan and saute chopped yellow onion until it turned translucent.<br />
2. Slowly stir the flour in and keep stirring until well-combined with no visible trace of flour.<br />
3. Pour water into the pan followed by chopped tomato. Bring to boil.<br />
4. Add in ground black pepper, chicken stock powder, chili sauce and dark soy sauce. Stir well.<br />
5. Blend the mixture into smooth sauce consistency.<br />
6. Heat the sauce over low heat and keep stirring until preferred consistency is achieved.<br />
6. Add some salt to taste.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ipfM99z38_I4qwgCzyVMiJHynY5UAOJHi-Gq3IZyPdKSGyWBRB4MthyphenhyphenZwXl7mjgxjpWBaf4MeJeFkY5oHW4bJU6dM9eTJ6FgoxOgiMXaDgkYB9P7Fk0tHmjAHwH5qGtv1M9cBrNt_OYP/s1600/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ipfM99z38_I4qwgCzyVMiJHynY5UAOJHi-Gq3IZyPdKSGyWBRB4MthyphenhyphenZwXl7mjgxjpWBaf4MeJeFkY5oHW4bJU6dM9eTJ6FgoxOgiMXaDgkYB9P7Fk0tHmjAHwH5qGtv1M9cBrNt_OYP/s1600/Cat_Signature.png" /></a>猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-44288107490055786352020-06-06T12:40:00.002+08:002020-06-06T12:40:25.916+08:00自制原味优格 Homemade Natural Yoghurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOAm1gydXoJiqcsP1SGT52qC__Enwz55d_5NUL08dxRbX6e_ROijQP1o7em95NJ9vI7nelB2kS-c5vf7c09TMp_Cj__lYGug7MhfhfwsqtTIkjabJZG9c7NKuz3EY8P_3cPlRD6UFV_po/s1600/IMG_6810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOAm1gydXoJiqcsP1SGT52qC__Enwz55d_5NUL08dxRbX6e_ROijQP1o7em95NJ9vI7nelB2kS-c5vf7c09TMp_Cj__lYGug7MhfhfwsqtTIkjabJZG9c7NKuz3EY8P_3cPlRD6UFV_po/s400/IMG_6810.jpg" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1cB5Lfsnyx33GMqgaw-cAfCL1poz62Hcv54xzezaon_aSO7sanRF9zelwc3jrInrgGa2JqlRJqtdsex8i7c9f5FmoYqaYRZhBw5Oxg-u0IJdWt-3bamSAGZgGFttpFKliSf0ZWIUIU1s/s1600/IMG_6838+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1cB5Lfsnyx33GMqgaw-cAfCL1poz62Hcv54xzezaon_aSO7sanRF9zelwc3jrInrgGa2JqlRJqtdsex8i7c9f5FmoYqaYRZhBw5Oxg-u0IJdWt-3bamSAGZgGFttpFKliSf0ZWIUIU1s/s400/IMG_6838+%25281%2529.jpg" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtC4J0kwC8pHB2bWxlIVFkBTEcmdIOtpXt0-Kib57M8V2CJrwI7c0Ex8mAA6Q_4Ip11tXdftKZTiwJnick89mgT0BO8_UsHHmR-mjXpp9UZTaxZmi_pyOSRkeVvQtM2Qj9SXa0aa2cmIg3/s1600/IMG_6814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtC4J0kwC8pHB2bWxlIVFkBTEcmdIOtpXt0-Kib57M8V2CJrwI7c0Ex8mAA6Q_4Ip11tXdftKZTiwJnick89mgT0BO8_UsHHmR-mjXpp9UZTaxZmi_pyOSRkeVvQtM2Qj9SXa0aa2cmIg3/s400/IMG_6814.jpg" width="266" /></a></div>
<b>材料:</b><br />
牛奶- 1 litre<br />
市售优格-140g(确保有Lactobacillus acidophilus, Lactobacillus bulgaricus 和 Streptococcus thermophilus 的菌种)<br />
白糖- 2 汤匙<br />
<br />
<b>做法:</b><br />
1. 市售优格取出放室温约30分钟。<br />
2. 将白糖加入牛奶后,以中小火加热至牛奶的边缘开始出现小气泡,熄火。<br />
3. 让牛奶降温至约40-43C。(如果没有温度计,可用手指沾牛奶,温度比体温稍微高一些即可。)<br />
4. 将市售优格倒入牛奶中,用干净的汤匙搅拌均匀。<br />
5. 用焖烧锅让其保温。<br />
5. 让牛奶静置8-12个小时,才可以掀开盖子看成品。<br />
6. 如果牛奶已经变浓稠或如豆腐花状,并带有优格的清香,就代表牛奶发酵成功!<br />
7. 将自制优格倒入事前已消毒过并晾干的瓶子里,放入冰箱冷藏。<br />
<br />
<b>备注:</b><br />
1. 当自制优格发酵好时,优格的表面会出现一层透明的乳清。这乳清很有营养,千万不要倒掉。<br />
2. 瓶子可以用沸水烫过,再用吹风筒吹干或放入烤箱烤片刻作消毒作用。<br />
3. 购买市售优格时,确保里头含有上述所说的菌种,并且不要过期,不然优格会做不成。<br />
4. 只要确保牛奶的温度不过高,并可以保持在40-43C,那牛奶发酵的成功机率就会很高了。<br />
5. 如果家中没有焖烧锅,可以用较大的保温瓶做但分量自行斟酌,并用毛巾将保温瓶包起来,帮助保温。<br />
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<br />
<br />
<b>Ingredients:</b><br />
Fresh milk- 1 litre<br />
Store-bought natural yoghurt- 140g (with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus)<br />
Sugar- 2 Tbsp<br />
<div>
<b><br /></b>
<div>
<b>Method:</b><br />
1. Remove the store-bought natural yoghurt from fridge and place it under room temperature for approx. 30 min.<br />
2. Put sugar into the milk and bring the milk to simmer. Turn off the heat.<br />
3. Let the milk cool down to approx. 40-43C. (If you don't have thermometer available, feel the milk temperature with your clean finger. Ideally, it should be slightly warmer than your body temperature.)<br />
4. Pour the yoghurt into the milk and stir gently with a clean spoon.<br />
5. Insulate the milk in a thermal cooker for 8-12 hours. Do not open the lid before that.<br />
6. After 8 hours, check if the milk has coagulated and gives thick texture with the smell of yoghurt.<br />
8. Pour the homemade yoghurt into a pre-sterilized bottle and refrigerate.<br />
<br />
<b>Note:</b><br />
1. Once fermentation has completed, there is a layer of clear liquid which is known as whey. It is nutritious, so do not discard it.<br />
2. The bottle can be sterilized by pouring boiling water in it and blow dry with hair dryer or heat it in an oven for a while.<br />
3. Make sure that the store-bought yoghurt contains the above-mentioned bacteria strains and do not buy expired yoghurt, else it will result in failure.<br />
4. As long as the milk temperature is maintained at 40-43C, the success rate is high.<br />
5. Alternatively, you may use a big thermos and wrap the thermos with a thick towel to ensure better insulation.<br />
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-4477308324661523062020-05-30T23:25:00.000+08:002020-05-30T23:25:28.967+08:00素炒面 Vegetarian Fried Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6RO3XVMwZrFJZWExq-gNIpblP4D3GoiGNcrBiwI08t3feUtfTtOuhy0psu07glFAIxL2TiIXcgQkYOwZFaFNKlOy3ipxO7b3wZw0IYCFBifu65d4uU9-IaX4yCmnMBudThUYHeUhfCax/s1600/IMG_6610+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6RO3XVMwZrFJZWExq-gNIpblP4D3GoiGNcrBiwI08t3feUtfTtOuhy0psu07glFAIxL2TiIXcgQkYOwZFaFNKlOy3ipxO7b3wZw0IYCFBifu65d4uU9-IaX4yCmnMBudThUYHeUhfCax/s400/IMG_6610+%25281%2529.jpg" width="400" /></a></div>
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以前在槟城念书时一个人住,学会了煮《豉油皇炒面》。</div>
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从此以后,爱上了这道面食。</div>
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在这里,很少会看到餐牌上有这道面食。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicim_nwvphvg1IjbnofUudNukeeTS0CuzIGHS3zT6WbYQ3p8yjKUkRKNhbx9MUWs4NjlcdpyEpBlH-as_jfO9aaX8EQYC9giC7Pnr9jpn78D_Am6RbNllwrgdsEjvyH5Xe6GdBbQU09s78/s1600/IMG_6609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicim_nwvphvg1IjbnofUudNukeeTS0CuzIGHS3zT6WbYQ3p8yjKUkRKNhbx9MUWs4NjlcdpyEpBlH-as_jfO9aaX8EQYC9giC7Pnr9jpn78D_Am6RbNllwrgdsEjvyH5Xe6GdBbQU09s78/s400/IMG_6609.jpg" width="400" /></a></div>
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今天在家办公,午餐时间不想吃泡面,想到家里有鸡蛋面和豆芽,正好可以来一份炒面。</div>
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由于家里没有韭菜了,我用香菜取代,来个另一个版本的素炒面。</div>
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姑仔吃了说好吃,还叫我拍照下来,然后上食谱。</div>
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呵呵~</div>
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煮这道面食,一定要多炒一些,因为单人分量肯定不够吃!</div>
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<b>材料(4人份):</b><br />炒面饼- 4 个<br />芽菜- 200 g<div>
蒜蓉- 2 汤匙</div>
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红萝卜丝- 4 汤匙</div>
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香菜- 一把(切段)<br /><br /><b>酱汁:</b><br />蚝油- 1 汤匙</div>
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生抽- 2 汤匙</div>
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老抽- 1 汤匙<br />麻油- 1 汤匙</div>
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水- 5 汤匙</div>
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白糖- 2 茶匙<br /><br /><b>装饰:</b><br />烤香白芝麻<br /><br /><b>做法:</b><br />1. 将酱汁材料混合均匀备用。<br />2. 把炒面饼放入沸水中,煮约1分钟,把面条弄散后,捞起冲冷水,沥干待用。<br />3. 热锅下油,爆香蒜蓉,加入红萝卜丝翻炒片刻。<br />4. 依序加入面条,酱汁,芽菜和香菜,拌炒均匀。<br />5. 最后,撒上少许白芝麻装饰即可。<br /><br /><b>Ingredients (4 servings):</b><br />Egg noodles- 4 pcs<br />Bean sprout- 200 g<div>
Minced garlic- 2 Tbsp</div>
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Shredded carrot- 4 Tbsp</div>
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Coriander- A handful<br /><br /><b>Sauce:</b><br />Oyster sauce- 1 Tbsp</div>
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Soy sauce- 2 Tbsp</div>
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Dark soy sauce- 1 Tbsp<br />Sesame oil- 1 Tbsp</div>
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Water- 5 Tbsp</div>
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Sugar- 2 tsp<br /><br /><b>Decoration:</b><br />Roasted white sesame seeds<br /><br /><b>Method:</b><br />1. Combine all the ingredients for the sauce together and set aside.<br />2. Blanch the noodles for approx. 1 minute. Drain and rinse with cold water.<br />3. Saute the garlic, add in the shredded carrot and stir-fry for a while.<br />4. Add in the noodles, supreme soy sauce, bean sprouts and coriander, and stir-fry until well-combined.</div>
5. Dish out, sprinkle some white sesame seeds on top. Ready to serve.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVlspPUBOpaAt0571OJnIfxoh4ZMcVJAhaJ-7oL1V946D32nfWHG30HNajkvYlBE9MgZzQsqn_kZZ2M5t-5n3xcaGshuh8WA9Is99OpKERkiuRU9KxDrHN__vT8L3Ak334LjVoWNvWuQa/s1600/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVlspPUBOpaAt0571OJnIfxoh4ZMcVJAhaJ-7oL1V946D32nfWHG30HNajkvYlBE9MgZzQsqn_kZZ2M5t-5n3xcaGshuh8WA9Is99OpKERkiuRU9KxDrHN__vT8L3Ak334LjVoWNvWuQa/s1600/Cat_Signature.png" /></a></div>
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-72481637587163789612020-05-29T23:27:00.001+08:002020-05-29T23:45:38.749+08:00白斩鸡 Chinese Blanched Chicken + 白斩鸡蘸酱 Chinese Blanched Chicken Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FxW78Pn6_nonZyt23-5FdH6MFBemNi2wGfpqc8e8ZrQgD683_4Yfs3nZ4zmpxIG-kr87JMqirumreT7lpYzCdoDfZjUusrebLIVghcTtnyR3RhUjL1JiYYhzxb5e3DVT8us_CuQGkNVw/s1600/IMG_6623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FxW78Pn6_nonZyt23-5FdH6MFBemNi2wGfpqc8e8ZrQgD683_4Yfs3nZ4zmpxIG-kr87JMqirumreT7lpYzCdoDfZjUusrebLIVghcTtnyR3RhUjL1JiYYhzxb5e3DVT8us_CuQGkNVw/s400/IMG_6623.jpg" width="266" /></a></div>
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每年的年初二,跟我娘回老家时,桌上必定有大舅母准备的白斩鸡,鱼丸鸡汤和白斩鸡蘸酱。</div>
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今年是我嫁进夫家的第一年,在夫家的餐桌上也有白斩鸡。</div>
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家婆做的蘸酱很好吃!</div>
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跟家婆偷师了,回到新加坡时在老公出差不在家时,做了一次。</div>
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姑仔说好吃。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHCNZBNWEvq6LucNMERmgSl9QO0wrifF73i2-5rgxRQ07jbrD9cL_1gDAnClFe6AFBQviYlZPyUMqzb9dGHbR8oN2E3knQ0BuQxQC1oi4ja_GrcJwOX7_-8dsr0ZtXaa1819cqoPWtKly/s1600/IMG_6619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHCNZBNWEvq6LucNMERmgSl9QO0wrifF73i2-5rgxRQ07jbrD9cL_1gDAnClFe6AFBQviYlZPyUMqzb9dGHbR8oN2E3knQ0BuQxQC1oi4ja_GrcJwOX7_-8dsr0ZtXaa1819cqoPWtKly/s400/IMG_6619.jpg" width="266" /></a></div>
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今天,趁着冰箱有一些香菜,也有半只鸡,就再次做一次给老公试试。</div>
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这次用焖煮的方法,煮出来的白斩鸡很滑嫩,我很爱!</div>
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必需把食谱做法记下来,以后可以再参考。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGBkSIh79if3X_2FDxAApynnjQgIcioRG_pTUbAHD78xNVinkonIjRSB-M8e_U8a_hyphenhyphenOyQkprmBqZZeK4DdDrCFGziz9vVvJGnuqo8OgBzEusbhIc0qxU-VnyTl1S9eXbutq-Q7cYk9tb/s1600/IMG_6625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGBkSIh79if3X_2FDxAApynnjQgIcioRG_pTUbAHD78xNVinkonIjRSB-M8e_U8a_hyphenhyphenOyQkprmBqZZeK4DdDrCFGziz9vVvJGnuqo8OgBzEusbhIc0qxU-VnyTl1S9eXbutq-Q7cYk9tb/s400/IMG_6625.jpg" width="266" /></a></div>
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<b><u>白斩鸡</u></b></div>
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<b>材料:</b></div>
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鸡肉- 半只</div>
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清水- 适量</div>
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姜片- 5 片</div>
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青葱- 1 束</div>
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冰块- 适量</div>
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花雕酒- 2 汤匙</div>
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<b>做法:</b></div>
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1. 于锅里注入足够盖过鸡肉的水量,加入姜片和葱段后,大火煮至沸腾。</div>
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2. 把鸡肉放入沸水中,盖上锅盖,转小火,继续焖煮约20分钟。</div>
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3. 熄火,把鸡肉取出,马上泡在冰水中。</div>
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4. 待鸡肉凉后,取出斩件盛盘,淋上花雕酒即可。</div>
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<b><u>白斩鸡蘸酱</u></b></div>
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<b>材料:</b></div>
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食油- 2 汤匙</div>
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姜蓉- 2 汤匙</div>
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蒜蓉- 2 汤匙</div>
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小红葱- 3 汤匙</div>
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麻油- 2 汤匙</div>
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酱油- 2 汤匙</div>
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白糖- 2 茶匙</div>
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香菜- 1 把</div>
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白胡椒粉- 少许</div>
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<b>做法:</b></div>
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1. 爆香葱姜蒜。</div>
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2. 熄火,倒入其它材料翻炒均匀即可。</div>
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<b><u>Chinese Blanched Chicken</u></b></div>
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<b>Ingredients:</b></div>
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Chicken- Half a bird</div>
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Water- Just enough to cover the chicken</div>
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Ginger- 5 slices</div>
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Scallion- 1 stalk</div>
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Ice cubes- Some</div>
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Huadiao cooking wine- 2 Tbsp</div>
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<b>Method:</b></div>
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1. Pour water into a pot just enough to cover the chicken, add in ginger slices and scallion, bring the water to boil over high heat.</div>
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2. Place the chicken into the boiling water, put on the lid and let it simmer over low heat for approx. 20 min. </div>
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3. Off the heat, remove the chicken and soak it in iced water.</div>
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4. Once the chicken has cooled down, chop it into slices and drizzle the Huadiao cooking wine on top. Ready to serve. </div>
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<b><u>Dipping Sauce</u></b></div>
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<b>Ingredients:</b></div>
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Cooking oil- 2 Tbsp</div>
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Minced ginger- 2 Tbsp</div>
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Minced garlic- 2 Tbsp</div>
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Minced shallot- 3 Tbsp</div>
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Sesame oil- 2 Tbsp</div>
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Soy sauce- 2 Tbsp</div>
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Sugar- 2 tsp</div>
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Coriander- Handful</div>
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White pepper powder- To taste</div>
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<b>Method:</b></div>
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1. Saute ginger, garlic and shallot.</div>
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2. Off the heat, add in the rest of the ingredients and stir well.</div>
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-69470507602846636842020-05-25T23:28:00.002+08:002020-05-25T23:28:36.517+08:00炒粿角 Char Kuey Kak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuaswk9btdVTQVIxQaE_4XkTlScsFfN63fzxkv8D6M5bCry9nQoV-xHq-FcBcBLX4JKesr76SAeNK_7-goFGqxn2M7tWSZT_VzoGKIC2iuoKJcJFH1gLuHbiQqIEbrRDSI63YfKaMaIqw/s1600/IMG_6510+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuaswk9btdVTQVIxQaE_4XkTlScsFfN63fzxkv8D6M5bCry9nQoV-xHq-FcBcBLX4JKesr76SAeNK_7-goFGqxn2M7tWSZT_VzoGKIC2iuoKJcJFH1gLuHbiQqIEbrRDSI63YfKaMaIqw/s400/IMG_6510+%25281%2529.jpg" width="266" /></a></div>
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想学炒粿角很久了。。。有多久?自我在大学时期,少说也有10年吧!</div>
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说起炒粿角,总会让我想起我家乡的夜市,那档炒粿角的流动摊子。</div>
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身形瘦小的安哥提着两把铲子,在他那又大又油亮的黑色平盘,不停地翻炒那香得不行的粿角。</div>
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他的摊子总是大排场龙并不是没道理的。</div>
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我每次点餐后就会走去对面的台湾香肠摊子买两条麻辣台湾香肠。</div>
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(又猛吞口水了)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHXrBvxLUzMGKy7o5df3gZph7S5h-H5mnmrKC2JfP1bDJ0sabSBsjnUDgTMPbR9GO1tR3QqNxVjsG_MeWitCVv8SpPWhuU6FcKpI8YzOs_xaVN7EFP0ZOZXkixsy0c5hqSraYzeY4xv9c/s1600/IMG_6500.jpg" style="text-align: start;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHXrBvxLUzMGKy7o5df3gZph7S5h-H5mnmrKC2JfP1bDJ0sabSBsjnUDgTMPbR9GO1tR3QqNxVjsG_MeWitCVv8SpPWhuU6FcKpI8YzOs_xaVN7EFP0ZOZXkixsy0c5hqSraYzeY4xv9c/s400/IMG_6500.jpg" /></a></div>
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前个星期无意间在超市看到我找了很久的菜脯。</div>
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炒粿角的灵魂之一都找到了,就马上上网订购豆芽和韭菜,好让我可以趁这个假期如己所愿,把这道菜从我的to-do-list剔除掉。</div>
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<span style="text-align: start;">哒哒!等了多年的炒粿角终于登场啦!</span><br style="text-align: start;" /><span style="text-align: start;">老公说好吃,加了自制的叁巴辣椒酱更好吃。</span><br style="text-align: start;" /><span style="text-align: start;">我稍嫌缺了点锅气,但住家式的版本确实不能跟夜市版本相提并论。</span></div>
<div style="text-align: center;">
朋友说用铁锅炒,加上抛锅会比较有锅气。</div>
<div style="text-align: center;">
想试试的朋友可以参考参考哦。</div>
<div style="text-align: center;">
整体而言,我的炒粿角初体验还不错!至少我现在打着食谱时,还是很回味,还是很想吃!</div>
<div style="text-align: center;">
呵呵~</div>
<div>
<b>粿角</b><b>材料(4人份):</b><br />
粘米粉- 220 g<br />
木薯粉- 20 g<br />
清水- 450 ml<br />
沸水- 380 ml<br />
食油- 2 汤匙<br />
盐- 1 茶匙<br />
<br />
<b>做法:</b><br />
1. 将所有材料(除了沸水和食油)倒入锅中搅拌均匀。<br />
2. 以小火加热,不断地搅拌至混合物开始变浓稠。<br />
3. 离火,加入滚烫的沸水和食油,继续搅拌至顺滑,没有明显的颗粒。<br />
4. 将混合物倒入涂了一层油的大盘子中,以大火蒸约1小时或至熟透。<br />
5. 将蒸好的粿放室温至少4小时,待完全凉了,才脱模用小刀将其切成小块状。<br />
<br />
<b>备注:</b><br />
1. 我使用直径26 cm的碟子。<br />
2. 将筷子插入中心,如果无米浆沾粘在筷子上,即是蒸好了。<br />
3. 可随自己喜欢的软硬度调整水的分量。<br />
<br />
<b>炒粿角材料:</b><br />
粿角- 以上的分量<br />
咸菜脯碎- 4 汤匙<br />
蒜蓉- 4 汤匙<br />
鸡蛋- 3 颗<br />
豆芽- 200 g<br />
韭菜- 3 棵<br />
食油- 4 汤匙<br />
<br />
<b>调味料:</b><br />
酱油- 3 汤匙<br />
黑酱油- 1 汤匙<br />
白胡椒粉- 1/2 茶匙<br />
叁巴辣椒酱- 1 汤匙<br />
<br />
<b>做法:</b><br />
1. 将咸菜脯洗净泡水约10分钟后,沥干水备用。<br />
2. 把酱油,黑酱油和白胡椒粉于一碗中预先混合均匀。<br />
3. 热油下锅,爆香菜脯和蒜蓉。<br />
4. 倒入粿角翻炒片刻。<br />
5. 倒入调味料,继续翻炒至上色。<br />
6. 于锅中敲入鸡蛋,继续翻炒至香。<br />
7. 加入韭菜和豆芽,继续翻炒片刻。<br />
8. 加入叁巴辣椒酱翻炒均匀即可。<br />
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<br />
<b>Ingredients for kuey kak (4 servings):</b><br />
Rice flour- 220 g<br />
Tapioca starch- 20 g<br />
Water- 450 ml<br />
Boiling water- 380 ml<br />
Cooking oil- 2 Tbsp<br />
Salt- 1 tsp<br />
<br />
<b>Method:</b><br />
1. Mix all ingredients (except boiling water and cooking oil) in a pot and stir well.<br />
2. Heat the mixture over low heat and keep stirring until it thickens.<br />
3. Turn off the flame, pour the boiling water and cooking oil into the batter and keep stirring until smooth and no visible lumps.<br />
4. Pour the mixture into a large and shallow oiled plate and steam over high heat for approx. 1 hour or until completely cooked.<br />
5. Leave the cooked kuey kak at room temperature for at least 4 hours or until completely cooled, then only unmould and cut into smaller pieces.<br />
<br />
<b>Remarks:</b><br />
1. I was using a plate with 26 cm diameter.<br />
2. Insert a chopstick into the center of the mixture and check. If there is no batter sticking on the chopstick, it means it is completely cooked.<br />
3. You may adjust the amount of water to be added based on your preferred texture.<br />
<br />
<b>Ingredients for char kuey kak:</b><br />
Kuey kak- All the above<br />
Chopped pickled radish (salted)- 4 Tbsp<br />
Minced garlic- 4 Tbsp<br />
Egg- 3 nos<br />
Bean sprouts- 200 g<br />
Chinese leeks- 3 stems<br />
Cooking oil- 4 Tbsp<br />
<br />
<b>Seasoning:</b><br />
Soy sauce- 3 Tbsp<br />
Dark soy sauce- 1 Tbsp<br />
White pepper powder- 1/2 tsp<br />
Sambal belacan- 1 Tbsp<br />
<br />
<b>Method:</b><br />
1. Rinse the pickled radish and soak in water for approx. 10 min, drain off the water and set aside.<br />
2. Mix the soy sauce, dark soy sauce and white pepper powder in a bowl. Set aside.<br />
3. Heat a wok with some oil, saute the pickled radish and chopped garlic.<br />
4. Pour in the kuey kak and stir-fry for a while.<br />
5. Pour in the seasoning and continue stir-frying until the kuey kak is evenly colored.<br />
6. Crack the eggs in the wok and keep stir-frying.<br />
7. Add in the leeks and bean sprouts and continue sitr-frying until fragrant.<br />
8. Add in sambal belacan and stir until evenly mixed. Ready to serve.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIqtz8d8FvgPiFEpgGwqWhQenhTNqnf-GxVfqwSG1fp1fmrr4WPaSIKoIMom96XQKgOUliMJfpaLjJ1NBOH2vhNkRXy01BoV7o7HkScmxrD-stAzck3ki8Bk1X66fcSCM_ZtO7r6_v6jq/s1600/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIqtz8d8FvgPiFEpgGwqWhQenhTNqnf-GxVfqwSG1fp1fmrr4WPaSIKoIMom96XQKgOUliMJfpaLjJ1NBOH2vhNkRXy01BoV7o7HkScmxrD-stAzck3ki8Bk1X66fcSCM_ZtO7r6_v6jq/s1600/Cat_Signature.png" /></a><br />
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-23734016485439346272020-05-25T19:26:00.001+08:002020-05-25T19:26:05.379+08:00自制叉烧/黯然销魂饭 Homemade Barbeque Pork (Char Siew)/Barbeque Pork Rice<div class="separator" style="clear: both; text-align: center;">
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本身并没有很爱吃叉烧和烧肉,可是,却很爱学做新菜色。</div>
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看着老公平常打包都很常点叉烧烧肉饭,家婆最近也常做叉烧,搞得我心痒痒,手痒痒也想学做。</div>
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这原本是上个礼拜的菜单,却因为我买错猪肉,做不成。</div>
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这次看准准,看清楚标签,写得清清楚楚,明明白白是“Char Siew Pork”,收到货确定没错了,真的可以开工了。</div>
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老公和姑仔都说好吃,吃起来像外面卖的一样。</div>
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我呢?稍嫌这叉烧不够肥,我喜欢肥一点的。</div>
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下次可以试试用五花肉,应该会更好吃。</div>
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做了叉烧,不来一份《黯然销魂饭》怎么行!</div>
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老公笑说macam yes,吃起来有黯然的感觉,很emo。</div>
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不过,下次可不可以改名字叫“欢乐叉烧饭”?</div>
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呵呵~</div>
<div>
<b>材料:</b></div>
<div>
梅头肉- 300 g</div>
<div>
白糖- 70 g</div>
<div>
酱油- 1 汤匙</div>
<div>
黑酱油- 2 茶匙</div>
<div>
盐- 1 茶匙</div>
<div>
红色素- 数滴</div>
<div>
<br /></div>
<div>
<b>做法:</b></div>
<div>
1. 将猪肉洗净后擦干,加入所有材料混合均匀,冷藏隔夜。</div>
<div>
2. 热锅,以小火将猪肉煎香。</div>
<div>
3. 加入腌汁和2汤匙的水,以小火煮至汁稍微变浓。</div>
<div>
4. 预热烤箱220C, 把猪肉放在最上层的烤架上,刷上腌汁,以上层火烤约3分钟或至稍微变焦。</div>
<div>
5. 把猪肉翻面,再刷上腌汁,再烤至表面稍微变焦即可。</div>
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<div>
<div>
<b>Ingredients:</b></div>
<div>
Pork shoulder butt- 300 g</div>
<div>
Sugar- 70 g</div>
<div>
Soy sauce- 1 Tbsp</div>
<div>
Dark soy sauce- 2 tsp</div>
<div>
Salt- 1 tsp</div>
<div>
Red coloring- A few drops</div>
<div>
<br /></div>
<div>
<b>Method:</b></div>
<div>
1. Rinse the pork and pat dry, add in all the ingredients and mix well. Keep in refrigerator overnight.</div>
<div>
2. Heat a pan, pan-fry the pork over low heat.</div>
<div>
3. Add in the marinade and 2 Tbsp of water, cook over low heat until the sauce is slightly thickened.</div>
<div>
4. Preheat an oven at 220C, put the pork on a baking rack, brush the sauce on the surface, bake on top rack with upper heating element only for approx. 3 min or until it is slightly charred.</div>
<div>
5. Flip the pork over, brush the sauce on its surface, continue to bake until it is slightly charred. </div>
</div>
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-12974021879755220252020-05-24T16:16:00.002+08:002020-05-24T16:16:59.715+08:00椰香麦粥 Bubur Gandum<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLAylbzFUvPGOjE9rh5Pwvlm9W67k7UeuLXanNUGw-OtHddZj8w8M2qggq5-gPa0WjDbfSGUdT4GtT_VohB3QnapN8MgmwgtHYNKMeGaePbCup7RYoOxSbSvMVKL-ueq61GCWWRQ6DOy6/s1600/IMG_6488+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLAylbzFUvPGOjE9rh5Pwvlm9W67k7UeuLXanNUGw-OtHddZj8w8M2qggq5-gPa0WjDbfSGUdT4GtT_VohB3QnapN8MgmwgtHYNKMeGaePbCup7RYoOxSbSvMVKL-ueq61GCWWRQ6DOy6/s400/IMG_6488+%25281%2529.jpg" width="266" /></a></div>
<div style="text-align: left;">
<b>材料(6人份):</b></div>
<div style="text-align: left;">
麦粒- 250 g</div>
<div style="text-align: left;">
椰浆- 200 ml</div>
<div style="text-align: left;">
白糖- 适量</div>
<div style="text-align: left;">
盐- 少许</div>
<div style="text-align: left;">
班兰叶- 3 片 </div>
<div style="text-align: left;">
水- 2 公升</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>做法:</b></div>
<div style="text-align: left;">
</div>
1. 将麦粒浸泡隔夜。<br />
2. 沥干麦粒,再加入另一锅清水。<br />
3. 加入班兰叶,以大火煮约20分钟后,用焖烧锅让其自行焖煮约两个小时。<br />
4. 把班兰叶取出丢掉,加入白糖和盐调味后,再加入椰浆,以中小火煮至沸腾后,盖上锅盖焖约15分钟即可。<br />
<div>
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</div>
<div>
<div style="text-align: left;">
<b>Ingredients (6 servings):</b></div>
<div style="text-align: center;">
<div style="text-align: left;">
Wheat (Gandum)- 250 g</div>
<div style="text-align: left;">
Coconut milk- 200 ml</div>
<div style="text-align: left;">
Sugar- To taste</div>
<div style="text-align: left;">
Salt- To taste</div>
<div style="text-align: left;">
Pandan leaves- 3 pcs</div>
<div style="text-align: left;">
Water- 2 litres</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Method:</b><br />
1. Soak the wheat overnight.<br />
2. Drain the wheat and add it in a pot of water。<br />
3. Add in pandan leaves, bring the water to boil for approx. 20 minutes. Then, let it cook in thermal cooker for approx. 2 hours.<br />
4. Discard the pandan leaves. Add in sugar and salt to taste followed by coconut milk. Bring it to boil over medium-low heat, then, cover the lid and let it simmer for approx. 15 minutes. Ready to serve.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi96dbNLSBFy0Ed0aTsd-I02-5gySlGmqLyf1BsD9toj-G89DxuR6EmUcUajwUWFvzyZf6_6Zi2Dw5r23ys0Xdd41u-_9qjdudbRLi-sbZMBisXuJQloUjZ30hZ4fTloaueDCcfudQ-Rq_/s1600/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi96dbNLSBFy0Ed0aTsd-I02-5gySlGmqLyf1BsD9toj-G89DxuR6EmUcUajwUWFvzyZf6_6Zi2Dw5r23ys0Xdd41u-_9qjdudbRLi-sbZMBisXuJQloUjZ30hZ4fTloaueDCcfudQ-Rq_/s1600/Cat_Signature.png" /></a></div>
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猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-58302720844521056142020-05-18T22:45:00.001+08:002020-05-18T22:49:13.434+08:00泰式青柠蒸鲈鱼 Thai Steamed Sea Bass with Lime and Garlic (Pla Gapong Neung Manao)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vJ_gktdkbgtjRw6wL1lz1sqAPFftzPd1oDfQc9c1qDEvNlTuyH_wwR9udv9Rik-rjpivMs7i05d0G_dy6SK7LRCY8cv5Fn28tRlVZaPP4Uqez_3yBz_Rua3zEpZgvI2Iq59SYs_olplb/s1600/IMG_6391.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vJ_gktdkbgtjRw6wL1lz1sqAPFftzPd1oDfQc9c1qDEvNlTuyH_wwR9udv9Rik-rjpivMs7i05d0G_dy6SK7LRCY8cv5Fn28tRlVZaPP4Uqez_3yBz_Rua3zEpZgvI2Iq59SYs_olplb/s400/IMG_6391.jpg" width="400" /></a></div><b>
材料:</b><br />
鲈鱼 (去鳞去内脏)- 500 g<br />
姜- 5 片<br />
香茅 (下半段)- 2 支<br />
<br />
<b>酱汁:</b><br />
蒜头 (剁碎)- 7 瓣<br />
指天椒 (剁碎)- 2 根<br />
青柠汁- 5 汤匙<br />
鱼露- 3 汤匙<br />
青柠皮- 1/2 汤匙<br />
清水- 1 汤匙<br />
白糖- 2 汤匙<br />
<br />
<b>装饰:</b><br />
青柠片<br />
芫荽<br />
<br />
<b>做法:</b><br />
1. 将香茅和姜片拍扁后,塞入鱼肚。<br />
2. 蒸锅加水煮至沸腾后,放入鱼,大火蒸约10分钟(视乎鱼的大小自行调整蒸煮时间)。<br />
3. 蒸鱼的同时,将其余的材料混合均匀后,小火加热至微微沸腾,白糖完全溶化。依据自己的喜好调整酱汁的味道。<br />
4. 当鱼蒸好后,把鱼汁倒掉,香茅和姜片去掉。<br />
5. 将准备好的酱汁倒在鱼面,用青柠片和芫荽装饰即可。趁热享用。<div><br /></div><div><b>备注:</b></div><div>刮青柠皮时,注意不要刮到白色的部分,不然会带苦味。<br />
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<b>Ingredients:</b><br />
Sea bass (scaled and gutted)- 500 g<br />
Ginger- 5 slices<br />
Lemongrass (bottom half)- 2 stalks<br />
<br />
<b>Sauce:</b><br />
Garlic (finely chopped)- 7 cloves<br />
Bird's eye chili (finely chopped)- 2 nos<br />
Lime juice- 5 Tbsp<br />
Fish sauce- 3 Tbsp<br />
Lime zest- 1/2 Tbsp<br />
Water- 1 Tbsp<br />
Sugar- 2 Tbsp<br />
<br />
<b>Garnishing:</b><br />
Lime slices<br />
Coriander<br />
<br />
<b>Method:</b><br />
1. Smash and stuff the lemongrass and ginger into the fish belly.<br />
2. Bring a steamer to boiling, steam the fish over high heat for approx. 10 min depending on the size of the fish.<br />
3. Meanwhile, prepare the sauce by mixing the rest of the ingredients together and bring to simmer until the sugar is completely dissolved. Adjust the taste to your preference.<br />
4. Once the fish has done steaming, pour off the fish juice and remove the lemongrass and ginger.<br />
5. Pour the sauce on the fish, garnish with lime slices and coriander. Serve while it is hot.</div><div><br /></div><div><b>Notes:</b></div><div>When grating the lime zest, only grate the green part instead of the white part. Otherwise, it will give bitter note.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qEHXH9lNZJE6oui3Yotcb6kgmKCdpXDEI6et-8kot2tiOyZpULGNR40LF10Dgxr8qrYxaxeD_7dyjKE34yDO-cAHQGJAqifn9X4itDEZD5CGSsbQhA6-0mGB-min-G9soV_qLa2gpbPh/s1600/Cat_Signature.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qEHXH9lNZJE6oui3Yotcb6kgmKCdpXDEI6et-8kot2tiOyZpULGNR40LF10Dgxr8qrYxaxeD_7dyjKE34yDO-cAHQGJAqifn9X4itDEZD5CGSsbQhA6-0mGB-min-G9soV_qLa2gpbPh/s1600/Cat_Signature.png" /></a></div>
<br /></div>猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-89463011665225885482020-05-17T17:22:00.002+08:002020-05-17T17:22:28.826+08:00花雕鸡面 Huadiao Chinese Wine Chicken Noodles<div class="separator" style="clear: both; text-align: center;">
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之前老公出差时,我学煮了这道面食。</div>
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我觉得很好吃,跟老公说等他回来一定要煮给他吃。</div>
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(想博老公赞我的厨艺。。哈哈哈哈哈哈哈~)</div>
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今天冰箱剩没多少食材,正好可以煮这道简单的面食。</div>
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还没端上桌前,老公已经说很香了。</div>
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端上桌后,他说很好吃,很够味,连续吃了两碗。</div>
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简简单单的一餐就解决啦!</div>
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<b>材料(3人份):</b><br />
鸡全腿- 1 个(大)<br />
麻油- 2 汤匙<br />
姜- 6 片<br />
蒜茸- 3 汤匙<br />
枸杞- 2 汤匙<br />
当归- 7 片<br />
桂圆- 9 颗<br />
酱油- 2 汤匙<br />
盐- 1/2 茶匙<br />
清水- 750 ml<br />
花雕酒- 150 ml<br />
面干- 3 个<br />
<br />
<b>腌料:</b><br />
花雕酒- 2 汤匙<br />
酱油- 2 汤匙<br />
<br />
<b>做法:</b><br />
1. 鸡全腿斩块后,用腌料腌约30分钟。<br />
2. 热锅下麻油,爆香姜片和蒜头至金黄色。<br />
3. 加入鸡肉和腌料,炒至变色。<br />
4. 加入其它材料,盖上锅盖,以小火焖煮约20分钟。<br />
5. 加入面干,煮至面干变软即可。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKIm2mfwMPFik5B2bld7oxJIHemqMvMkJtNP08kcr_ZL10bqJkeXslyviBn_1zoDwACnzYXmKLhq9puij73hEAu9IvevXC-fkX0oTcyRxEvaZQVH7N75pY4Uyv4fDqdGSP8q4BhiH6JDt/s1600/IMG_6369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKIm2mfwMPFik5B2bld7oxJIHemqMvMkJtNP08kcr_ZL10bqJkeXslyviBn_1zoDwACnzYXmKLhq9puij73hEAu9IvevXC-fkX0oTcyRxEvaZQVH7N75pY4Uyv4fDqdGSP8q4BhiH6JDt/s400/IMG_6369.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjST58se49lkIxu-F6XzvKdP8XfL6tidY2-MMUiTIrDFpy5VkUosD5yWCUGlSyFMPrpL9swM9NfSvQuPAX2QAmty-OvJLhg5KQEBvIpx3tMCeen0ADkEg3jjwETjbkxiFqSdOLZxUCY7r_f/s1600/IMG_6367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjST58se49lkIxu-F6XzvKdP8XfL6tidY2-MMUiTIrDFpy5VkUosD5yWCUGlSyFMPrpL9swM9NfSvQuPAX2QAmty-OvJLhg5KQEBvIpx3tMCeen0ADkEg3jjwETjbkxiFqSdOLZxUCY7r_f/s400/IMG_6367.jpg" width="400" /></a></div>
<b>Ingredients (3 servings):</b><br />
Whole thigh- 1 piece (large)<br />
Sesame oil- 2 Tbsp<br />
Ginger- 6 slices<br />
Minced garlic- 3 Tbsp<br />
Goji berries- 2 Tbsp<br />
Dang gui- 7 slices<br />
Dried longan- 9 nos<br />
Soy sauce- 2 Tbsp<br />
Salt- 1/2 tsp<br />
Water- 750 ml<br />
Huadiao chinese wine- 150 ml<br />
Noodle cake- 3 piece<br />
<br />
<b>Marinades:</b><br />
Huadiao chinese wine- 2 Tbsp<br />
Soy sauce- 2 Tbsp<br />
<br />
<b>Method:</b><br />
1. Chop the chicken thigh into chunks, marinade for approx. 30 min.<br />
2. Heat a wok with sesame oil, pan fry the ginger and garlic until golden brown.<br />
3. Add in the chicken and its marinades, pan fry until its colour changes.<br />
4. Add in the rest of the ingredients, cover the lid and let it simmer for approx. 20 min.<br />
5. Add in the noodle cakes and cook until softened.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYPBdC32SR4w5-Dx1OjHi2wAd_IppHc7B_jVSoY_pIOmDU8PDXW-JvPjwiNEcV-2Gi0e_6_Wj92suuv9pkWVorQiXhoVpOCOcK2YqulpKbQa7MyfCsvs2hzCukhWhCkP_4t91IQ5IY3Ov/s1600/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYPBdC32SR4w5-Dx1OjHi2wAd_IppHc7B_jVSoY_pIOmDU8PDXW-JvPjwiNEcV-2Gi0e_6_Wj92suuv9pkWVorQiXhoVpOCOcK2YqulpKbQa7MyfCsvs2hzCukhWhCkP_4t91IQ5IY3Ov/s1600/Cat_Signature.png" /></a><br />
<br />
<br />猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com0tag:blogger.com,1999:blog-6013804412389919421.post-52755272792500085952020-05-17T13:42:00.000+08:002020-05-17T13:46:57.568+08:00香菇肉碎干捞板面 Pan Mee with Mushroom and Minced Meat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgq4cCfuQkNsjoUJl_fZn5T4nrftW8Y3FYzpxxAIN-9phU1ysV3PrTFe8lp-HPfIp1WVo44cHLfo69F4EIpj7aq05NBCDIC76OP3esqLvkrljp0D1E8OhstPCB-xZX5Z26jH-XuUUTOhTh/s1600/IMG_6352+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgq4cCfuQkNsjoUJl_fZn5T4nrftW8Y3FYzpxxAIN-9phU1ysV3PrTFe8lp-HPfIp1WVo44cHLfo69F4EIpj7aq05NBCDIC76OP3esqLvkrljp0D1E8OhstPCB-xZX5Z26jH-XuUUTOhTh/s400/IMG_6352+%25281%2529.jpg" width="266" /></a></div>
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冰箱剩下不多食材了,网上订购的食材星期一才能送到,只能够有什么就煮什么。</div>
<div class="separator" style="clear: both; text-align: center;">
我让老公选择要吃意大利面还是花雕鸡面。</div>
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他说如果我有时间,又不累,又想挑战的话就煮板面。</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQHusse7zhGswzkaF_wEl9EUo6iLkiUIUL1DwVxho-I285Hr23t8cx1h1qlNjBBhYTPZ53cECR3I3YL5zt6eHYS6MIIVQ4La8aEe0MghPxuA2uJoFfQJdOVrGhMYxmHKKWw9miWBgmsyc/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQHusse7zhGswzkaF_wEl9EUo6iLkiUIUL1DwVxho-I285Hr23t8cx1h1qlNjBBhYTPZ53cECR3I3YL5zt6eHYS6MIIVQ4La8aEe0MghPxuA2uJoFfQJdOVrGhMYxmHKKWw9miWBgmsyc/w400-h266/IMG_6359.jpg" width="400" /></a></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
之前老公在家中隔离期间,吃过外婆做的板面,他猛赞好吃。</div>
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他说过,外婆做的板面有树仔菜,有树仔菜的板面就有灵魂。</div>
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可是,在这里很难找得到树仔菜。</div>
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无辣不欢的我,想做辣椒板面,可是家里没有虾米。</div>
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于是,我就来个《香菇肉碎干捞板面》。</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrTYw47wZgO-rNZDqhxKPpR3aNPdtSCyN__hftVFtbp3CPdrR9oNX-45D4WRwC-H9BbN9QdJoZzkE7q8SE6w6G0bFrxk_atEpRbVbNixvRJllXtMY4dWhyphenhyphenxILiv2ekaXMMERxNP6K8LHe/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2731" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrTYw47wZgO-rNZDqhxKPpR3aNPdtSCyN__hftVFtbp3CPdrR9oNX-45D4WRwC-H9BbN9QdJoZzkE7q8SE6w6G0bFrxk_atEpRbVbNixvRJllXtMY4dWhyphenhyphenxILiv2ekaXMMERxNP6K8LHe/w266-h400/IMG_6361.jpg" width="266" /></a></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
在大学时期,同学教会了我做板面。</div>
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当年几个小妞窝在房间里,丢一块江鱼仔味精块入饭锅,就成了江鱼仔汤;敲颗蛋,揉个面团,就成了手撕板面。</div>
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虽然十年过去了,当时的情景依旧记忆犹新。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3ZbyHjGCnqz9Fcuucwxc9LvZvsT_ey42povcVzn-YRBYhl6HCqIaxhfMNJ8GeQ8csJCu-GINTU0GUZHgmGospwOPOc_EDKOuconIELcnpTDlaljb-wFwZm1pluA-A5zMwjt-y_2FSMcv/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3ZbyHjGCnqz9Fcuucwxc9LvZvsT_ey42povcVzn-YRBYhl6HCqIaxhfMNJ8GeQ8csJCu-GINTU0GUZHgmGospwOPOc_EDKOuconIELcnpTDlaljb-wFwZm1pluA-A5zMwjt-y_2FSMcv/w400-h266/IMG_6354.jpg" width="400" /></a></div>
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隔了十年,这次统统自己来。</div>
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板面的口感和配料的味道我很满意,太阳也说很够味,很好吃。</div>
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只是,从小到大不爱吃江鱼仔的我,依旧不爱吃江鱼仔。</div>
<div class="separator" style="clear: both; text-align: center;">
对于那嚼个老半天,嚼到天荒地老都还嚼不烂的江鱼仔,我这么多年来还真的没办法。</div>
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呵呵~</div>
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(这辈子除了舅母炸的江鱼仔我觉得好吃之外,其它的都不喜欢。)</div>
<div class="separator" style="clear: both; text-align: center;">
老公说,下次买小条一些的,就会更香脆,比较好嚼了。</div>
<span style="font-family: inherit;"><b><u>手撕板面</u></b></span><br />
<span style="font-family: inherit;"><b>材料:</b></span><br />
<span style="font-family: inherit;">中筋面粉- 500 g</span><br />
<span style="font-family: inherit;">鸡蛋- 1颗</span><br />
<span style="font-family: inherit;">清水- 150 g(视面粉吸水量,酌量添加)</span><br />
<span style="font-family: inherit;">盐- 1茶匙</span><br />
<span style="font-family: inherit;">食油- 1汤匙</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>做法:</b></span><br />
<span style="font-family: inherit;">1. 将鸡蛋敲入面粉和盐中,再酌量添加清水,搓揉成团。</span><br />
<span style="font-family: inherit;">2. 加入食油,继续揉成光滑的面团。</span><br />
<span style="font-family: inherit;">3. 把面团盖上休面1小时。</span><br />
<span style="font-family: inherit;">4. 煮一锅沸水,将面团一片一片地撕开,丢入沸水中煮至浮起即可捞出。</span><br />
<div>
5. 于煮好的板面滴数滴麻油,拌匀以防沾粘。<br />
<br />
<span style="font-family: inherit;"><b><u>配料:</u></b></span><br />
<span style="font-family: inherit;"><b>(A) 江鱼仔</b></span><br />
<b>材料:</b><br />
<span style="font-family: inherit;">去头江鱼仔- 150g</span><br />
<br />
<span style="font-family: inherit;"><b>做法:</b></span><br />
1. 将江鱼仔冲水沥干后,用小火干炒至香脆,呈金黄色即可取出。<br />
<span style="font-family: inherit;"><b><br /></b></span>
<b><span style="font-family: inherit;">(B) </span>香菇肉碎</b><br />
<span style="font-family: inherit;"><b>材料:</b></span><br />
肉碎- 150 g<br />
香菇- 4朵<br />
小红葱- 2颗<br />
食油- 适量<br />
<br />
<b>腌料:</b><br />
酱油- 2汤匙<br />
麻油- 1茶匙<br />
白胡椒粉- 1/8茶匙<br />
<br />
<b>调味料:</b><br />
蚝油- 1汤匙<br />
酱油- 2汤匙<br />
黑酱油- 1茶匙<br />
香菇水- 适量<br />
<br />
<b>做法:</b><br />
1. 将肉碎用腌料腌约15分钟。<br />
2. 香菇泡发,切丝;小红葱切片。<br />
3. 冷锅下油,将小红葱用小火炸至金黄色。<br />
4. 加入香菇丝炒香后,加入肉碎,炒至变色。<br />
5. 加入调味料和适量的香菇水,焖煮约5分钟。<br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b><u>干捞面酱汁</u></b></span><br />
<span style="font-family: inherit;"><b>材料:</b></span><br />
<div>
<span style="font-family: inherit;">蚝油 1汤匙</span></div>
<div>
<span style="font-family: inherit;">酱油 1汤匙</span></div>
<div>
<span style="font-family: inherit;">鱼露 1汤匙</span></div>
<div>
<span style="font-family: inherit;">清水 1汤匙</span></div>
<div>
<span style="font-family: inherit;">黑酱油 1/2汤匙</span></div>
<div>
<span style="font-family: inherit;">麻油 1茶匙</span></div>
<div>
<span style="font-family: inherit;">白胡椒粉 1/8茶匙</span><span style="font-family: inherit;"><br /></span><br />
<div>
<br /></div>
<b>做法:</b><br />
<div>
1. 将所有材料混合均匀,小火煮至沸腾即可。</div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmvHvGz8LCAYQDd0UGpnQNLveDItXKACR2_iWG0d1SJiLlJyIMaOZwVjP6DOmTgCUA85i4LAdA9gpV5fa6czOotyjh0AsPOC5U7SIKpKIc9oeR2GghjBKJ-JcR_vOTT3sW8I8wDsRbAlD/w400-h266/IMG_6351.jpg" /></div>
<div>
<b><u>Pan Mee</u><br />Ingredients:</b><br />
All purpose flour- 500 g<br />
Egg- 1 nos<br />
Water- 150 g (add bit by bit depending on the water absorption capacity of the flour used)<br />
Salt- 1 tsp<br />
Cooking oil- 1 Tbsp<br />
<br />
<b>Method:</b><br />
1. Crack an egg into the bowl of flour and salt, add in water bit by bit and knead to form a dough.</div>
<div>
2. Add in cooking oil, continue to knead until it forms a smooth dough.<br />
3. Cover the dough and let it rest for an hour.<br />
4. Bring a pot of water to boiling, tear the dough into thin pieces and drop it into the boiling water piece by piece, cook until the pieces of dough floated. Drain off the water.</div>
<div>
5. Drizzle a few drops of sesame oil onto the noodles and stir well to prevent them from sticking together.</div>
<div>
<br />
<b><u>Sides:</u></b><br />
<b>(A) Anchovies</b><br />
<b>Ingredients:</b><br />
De-headed split anchovies- 150g<br />
<br />
<b>Method:</b><br />
1. Rinse and drain the anchovies, pan fry them over low heat until they turned crispy and golden brown. Dish out and set aside.<br />
<br />
<b>(B) Mushroom and minced meat</b><br />
<b>Ingredients:</b><br />
Minced meat- 150 g<br />
Shiitake mushrooms- 4 nos<br />
Shallots- 2 nos<br />
Cooking oil- Some<br />
<br />
<b>Marinades:</b><br />
Soy sauce- 2 Tbsp<br />
Sesame oil- 1 tsp<br />
White pepper powder- 1/8 tsp<br />
<br />
<b>Seasonings:</b><br />
Oyster sauce- 1 Tbsp<br />
Soy sauce- 2 Tbsp<br />
Dark soy sauce- 1 tsp<br />
Mushroom water- Some</div>
<div>
<br /></div>
<div>
<b>Method:</b><br />
1. Marinade the minced meat for approx. 15 min.</div>
<div>
2. Rehydrate the shiitake mushrooms, cut them into slices; slice the shallots.</div>
<div>
3. Pour cooking oil into a un-heated pan, fry the shallots over low heat until golden brown.</div>
<div>
4. Add in the mushrooms and stir fry until fragrant, followed by minced meat.</div>
<div>
5. Add in seasoning and a little bit of mushroom water, let it simmer over low heat for approx. 5 min.</div>
<div>
<br />
<b style="text-decoration-line: underline;">Sauce for Noodles</b><br />
<b>Ingredients:</b><br />
<div style="text-align: left;">
<span style="font-family: inherit;">Oyster sauce- 1 </span>Tbsp</div>
<div style="text-align: left;">
<span style="font-family: inherit;">Soy sauce- 1 </span>Tbsp</div>
<div style="text-align: left;">
<span style="font-family: inherit;">Fish sauce- 1 </span>Tbsp</div>
<div style="text-align: left;">
<span style="font-family: inherit;">Water- 1 </span>Tbsp</div>
<div style="text-align: left;">
<span style="font-family: inherit;">Dark soy sauce- 1/2 </span>Tbsp</div>
<div style="text-align: left;">
<span style="font-family: inherit;">Sesame oil- 1 </span>tsp</div>
<div style="text-align: left;">
<span style="font-family: inherit;">White pepper powder- 1/8 tsp</span><span style="font-family: inherit;"><br /></span><br />
<div>
<br /></div>
<b>Method:</b><br />
<div>
1. Mix all ingredients together and bring it to simmer over low heat.</div>
</div>
</div>
<div style="text-align: center;">
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheffTFSyN5-MjuvsppnnP0viaFBY_U0xSazeufitHJRkhhYzNsLJRqDVspdt8I7KLuTt_93uFg4mWNmOPn71fEZ9Wn6u88YJLG5Sc_cYuyTYeaQ5iUX1S9XkVSnUULCzTI6bVLPHwSPBvi/s1600/Cat_Signature.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheffTFSyN5-MjuvsppnnP0viaFBY_U0xSazeufitHJRkhhYzNsLJRqDVspdt8I7KLuTt_93uFg4mWNmOPn71fEZ9Wn6u88YJLG5Sc_cYuyTYeaQ5iUX1S9XkVSnUULCzTI6bVLPHwSPBvi/s1600/Cat_Signature.png" /></a><br />
<div>
<br /></div>
</div>
</div>
</div>
猫儿的天空http://www.blogger.com/profile/05000679947850552593noreply@blogger.com1tag:blogger.com,1999:blog-6013804412389919421.post-90199693124675916392020-05-16T16:56:00.002+08:002020-05-16T16:56:24.216+08:00大理石牛油蛋糕 Marble Butter Cake<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtmeHE4P9SxjgaIn_G-7THX3Fw366G9hn99sUYkPUDzR6at_hes4FTFHBPCPXD9slAs65NjHT-N25H9CaFGqHezK_m5TbU8tQsRvmC_MybyqW5hkJ_aJpxPhMWYMFcbbtZHpoLSkRMmW2/s1600/IMG_6332+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtmeHE4P9SxjgaIn_G-7THX3Fw366G9hn99sUYkPUDzR6at_hes4FTFHBPCPXD9slAs65NjHT-N25H9CaFGqHezK_m5TbU8tQsRvmC_MybyqW5hkJ_aJpxPhMWYMFcbbtZHpoLSkRMmW2/s400/IMG_6332+%25282%2529.jpg" width="266" /></a></span></div>
<div style="font-family: inherit; text-align: center;">
<span style="font-family: inherit;">昨晚,突然想做面包,可是老公说他想吃蛋糕。</span></div>
<div style="font-family: inherit; text-align: center;">
<span style="font-family: inherit;">他说想吃古早味,里面有一粒一粒红色青色的jelly jelly的那种蛋糕。</span></div>
<div style="font-family: inherit; text-align: center;">
<span style="font-family: inherit;">我摸不着头脑,完全不懂他到底指的是什么蛋糕。</span></div>
<div style="font-family: inherit; text-align: center;">
<span style="font-family: inherit;">最后,才知道原来是说里面有“cherry”的那种butter cake。</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FSCaw62mZxjvsjcBeK7mGjCoAC53kqna0IVrchySSYCDi2ign-evus3n2dDibipaInaTBuw2GtUNoaQcsky_knkfh30L4EQq37yRmgV4GU1O2GOjB76UAx-6y8vDPfJtnj7rhbIl-ZUS/s1600/IMG_6323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FSCaw62mZxjvsjcBeK7mGjCoAC53kqna0IVrchySSYCDi2ign-evus3n2dDibipaInaTBuw2GtUNoaQcsky_knkfh30L4EQq37yRmgV4GU1O2GOjB76UAx-6y8vDPfJtnj7rhbIl-ZUS/s400/IMG_6323.jpg" width="400" /></a></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">Butter cake正是我想做了几个礼拜的蛋糕!</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">正中我下怀,赶紧开工。</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">原本想“复习”我的斑马牛油蛋糕,最后还是算了,来个简单的大理石纹比较稳当,毕竟也有好几年没做牛油蛋糕了,不想一做就突搥。</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7J8pURMoVF28HOwbvGAqXFAlyVLD-fB-Ez0glxCX2OlFZu9zSOLj7KkZB1uxyr1knmC-dILkYsbCvBZjys8k5TR_Y-jSiZe_cA2vbd25LrXVDTDpcsfOprjf0h0KsH60smzlEm_fo9IO/s1600/IMG_6314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7J8pURMoVF28HOwbvGAqXFAlyVLD-fB-Ez0glxCX2OlFZu9zSOLj7KkZB1uxyr1knmC-dILkYsbCvBZjys8k5TR_Y-jSiZe_cA2vbd25LrXVDTDpcsfOprjf0h0KsH60smzlEm_fo9IO/s400/IMG_6314.jpg" width="266" /></a></div>
<div style="text-align: center;">
<span style="font-family: inherit;">用的一样是之前试过觉得好吃的分蛋式斑马牛油蛋糕食谱,只是这次改用大理石纹而已。</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">蛋糕出炉时,太阳大呼好香~</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">对呀,当邻居在烤蛋糕的时候,我何尝不是一样猛嗅猛闻猛吸那阵阵免费的蛋糕香!呵呵~ </span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">老公想吃,我说得留着隔天吃,等蛋糕回油了会比较好吃。</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">结果,我娘说这款蛋糕就是要趁热吃才好吃。</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">好吧,既然他岳母开口了,刀子来吧!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfPtFbYoLaGBN6nsKK3FGz9Y9-6kntjNeuyVUGDFerKRjTkc4XWG_PkEE9RQ5om52WkRr4DH7HJVvMbwFzVR0rx2U-wSxTKIC02OtZvWEfrEQiL-OBokI6-3if3kTichbZZLzYcFCYb28/s1600/IMG_6338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfPtFbYoLaGBN6nsKK3FGz9Y9-6kntjNeuyVUGDFerKRjTkc4XWG_PkEE9RQ5om52WkRr4DH7HJVvMbwFzVR0rx2U-wSxTKIC02OtZvWEfrEQiL-OBokI6-3if3kTichbZZLzYcFCYb28/s400/IMG_6338.jpg" width="400" /></a></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">趁热吃了一片,老公大呼,“很好吃!你可以开档卖了!”。</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">自己试了一片,还真的不错吃。</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">蛋糕很松软,很对胃,也不会卡在喉咙。</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRw_4IIzSDXSapI4j4HrRPXJFn8IlJ7bYVivWKsILStlvv0OPl2G2XRswwl6PaaEhUYtk8_8ZE5xoh1iAaDm1Tvb2lA8cLg5KQ7zkcsKVpLDFM-LVRCxbizaxtsoeFQGYRxfoCYCA5vzr/s1600/IMG_6338+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRw_4IIzSDXSapI4j4HrRPXJFn8IlJ7bYVivWKsILStlvv0OPl2G2XRswwl6PaaEhUYtk8_8ZE5xoh1iAaDm1Tvb2lA8cLg5KQ7zkcsKVpLDFM-LVRCxbizaxtsoeFQGYRxfoCYCA5vzr/s400/IMG_6338+%25281%2529.jpg" width="400" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
周末的早餐,一片牛油蛋糕,配上一杯咖啡,完美。</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKb_B8p1Tf5pAx0hI4T-n_AFIhODiNibengXXrUfZeMdQsFt-3v4XqB8dI7d_-8ceyVYSR9ggk0uqvHbeg98J4Qj_NnVpgYdpEoymwqQGScElZR3wnBxykXzQpRbr4ZChwh_01flweuH3/s1600/IMG_6342.jpg" imageanchor="1" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKb_B8p1Tf5pAx0hI4T-n_AFIhODiNibengXXrUfZeMdQsFt-3v4XqB8dI7d_-8ceyVYSR9ggk0uqvHbeg98J4Qj_NnVpgYdpEoymwqQGScElZR3wnBxykXzQpRbr4ZChwh_01flweuH3/s400/IMG_6342.jpg" width="400" /></a></div>
<div style="text-align: left;">
<div style="text-align: left;">
<b><span style="font-family: inherit;">材料(蛋糕模: 11" x 6 x" 2.5"):</span></b></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">A)</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">蛋黄- 4个</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">牛油(室温)- 180 g</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">细糖- 80 g</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">牛奶- 60 g</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">底筋面粉- 200 g</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">双倍发粉- 1 tsp (4 g)</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">B)</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">蛋白</span>- <span style="font-family: inherit;">4个</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">细糖</span>- <span style="font-family: inherit;">60 g</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">塔塔粉</span>- <span style="font-family: inherit;">1/4 tsp(我没放)</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">C)</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">可可粉</span>- <span style="font-family: inherit;">2 tbsp (14 g)</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;">热水</span>- <span style="font-family: inherit;">3 tbsp (40 ml)</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div style="text-align: left;">
<div style="text-align: left;">
<b><span style="font-family: inherit;">做法:</span></b></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1. 蛋黄和蛋白分开后,将蛋白收进冰箱冷藏备用。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2. 将牛油和细糖打发至泛白。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">3. 逐一加入蛋黄,搅打至完全融合。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">4. 倒入牛奶,混合均匀。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">5. 蛋白打至中性发泡。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">6. </span><span style="font-family: inherit;">把一半的蛋白霜加入蛋黄混合物,切拌均匀。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">7. 筛入底筋面粉和发粉后,切拌均匀。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">8. 将混合物倒入剩余的蛋白霜内,切拌均匀。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">9. 把面糊分成两半,其中一份加入预先混合好的可可糊,切拌均匀。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">10. 随意舀一勺原味面糊入已铺上烘焙纸的蛋糕模,再舀一</span>勺<span style="font-family: inherit;">可可面糊,一直重复地将面糊间隔地舀入蛋糕模,一直到面糊用完。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">11. 用竹签随意地在面糊前后左右划出大理石纹路后,用力地把蛋糕模于桌面</span>敲<span style="font-family: inherit;">数下,去除面糊内的气泡。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">12. 将烤模送入已预热180C的烤箱,中层,烤45分钟或至熟即可。</span></div>
<br />
<div style="text-align: left;">
<br /></div>
<b><div style="text-align: left;">
<b><span style="color: red; font-family: inherit;">备注: </span></b></div>
</b><br />
<div style="text-align: left;">
<span style="font-family: inherit;">1. 冷蛋白比较容易打发。</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2. 塔塔粉的用途是稳定蛋白,可用柠檬汁或白醋代替。</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZkvUqaaCiVZdQ0XGfkIJV4Dz72qb1GZoil_I_f2zqMJohRF9Okuj9BjWsVihMKtWG8ZO8XX4_GhuEjIOr8eN5Bjy1tgczVwrWEM8D0QzG0yFWp1-ErNjz2Al-eHbJr8SRHuwhFvLcutp/s1600/IMG_6325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZkvUqaaCiVZdQ0XGfkIJV4Dz72qb1GZoil_I_f2zqMJohRF9Okuj9BjWsVihMKtWG8ZO8XX4_GhuEjIOr8eN5Bjy1tgczVwrWEM8D0QzG0yFWp1-ErNjz2Al-eHbJr8SRHuwhFvLcutp/s400/IMG_6325.jpg" width="266" /></a></span></div>
<div style="text-align: center;">
<img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzjS_FF5yLYxKLrSKZ1Ta56aAoMyuidjHOfn5fATgrp0JueTgcuJoT1cbgHX-bL0h8p-T8JpHEHFu5X1wTZFlSvtKbBHu1s-Qg-HS2IkaAjM5Zh5xWofO1lK5sSOOGbyrvXMLGADsagUu/s400/IMG_6311.jpg" width="400" /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkWn0sAXsXhfU0lPVgXIYER6ZkmrUtjt1kalGXltRa0saLj27CIDrvhWKiusOOQuZSp9H1wdM0FNKZ-PKM-C7hSa9ZIBrZHARbzuyQVobsUEcB424hPoUANKeASQhyphenhyphenTGMHONXsR6XeoBW/s1600/IMG_6349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkWn0sAXsXhfU0lPVgXIYER6ZkmrUtjt1kalGXltRa0saLj27CIDrvhWKiusOOQuZSp9H1wdM0FNKZ-PKM-C7hSa9ZIBrZHARbzuyQVobsUEcB424hPoUANKeASQhyphenhyphenTGMHONXsR6XeoBW/s400/IMG_6349.jpg" width="400" /></span></a></div>
</div>
<div>
<div>
<div style="text-align: left;">
<b><span style="font-family: inherit;">Ingredients (Cake pan </span></b><b>size: 11" x 6 x" 2.5"):</b></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">A)</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Yolks- 4 nos</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Butter (Softened at room temperature)- 180 g</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Castor sugar- 80 g</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Milk- 60 g</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Cake flour- 200 g</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Double acting baking powder- 1 tsp (4g)</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">B)</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Whites- 4 nos</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Castor sugar- 60 g</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Cream of tartar- 1/4 tsp(I omitted)</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">C)</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Cocoa powder- 2 Tbsp (14 g)</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">Hot water- 3 Tbsp (40 ml)</span></div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div>
<div style="text-align: left;">
<b><span style="font-family: inherit;">Method:</span></b></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1. Separate the egg yolks and whites, then, refrigerate the whites.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2. Beat the butter and sugar til pale.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">3. Add in the egg yolks one by one and mix evenly.</span></div>
<div style="text-align: left;">
4. <span style="font-family: inherit;">Pour the milk in and mix well.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">5. Beat the egg whites til it forms firm peak.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">6. Add half of the meringue into the yolk mixture and mix well with spatula.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">7. Sift in the cake flour and baking powder and mix well with spatula.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">8. Pour the mixture into the remaining meringue and mix well with spatula.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">9. Divide the batter into two portions. Add the pre-mixed cocoa batter into one of the batters and mix well.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">10. Randomly scoop the original batter into a lined cake pan, then, scoop the cocoa batter in. Repeat until you are done with all the batter.</span></div>
<div style="text-align: left;">
11. Run a satay stick in the batter back-and-forth for marble effect, then, tap the cake pan on the table for a few times to get rid of the air bubbles in the batter.</div>
</div>
<div>
<div style="text-align: left;">
<span style="font-family: inherit;">12. Bake in a pre-heated oven at 180C, mid rack, for approx. 45 min or until done.</span></div>
</div>
<div>
<div style="text-align: left;">
<br /></div>
</div>
<div>
</div>
<div>
<div style="text-align: left;">
<b><span style="color: red; font-family: inherit;">Note:</span></b></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1. It will be easier to beat the egg whites til stiff peak if they were cold.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2. The purpose of using cream of tartar is to stabilize the egg whites. You may use lemon juice or vinegar as an alternative. </span></div>
</div>
</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhhyphenhyphenyto5Vf-rNOioXsbO09jvAvw2hhB5xSmJjYdhvUaPIGsl-B74EnvhwCVEZ_6CRP81XP_VKnUCtUmn4wPNFSP82_vY38sGMD4ve-_PPVxqs3ytIqHNY57JfHzjjlsdjPExFW8wKAZdN/s1600/Cat_Signature.png" imageanchor="1" style="clear: right; float: right; font-family: inherit; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="76" data-original-width="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhhyphenhyphenyto5Vf-rNOioXsbO09jvAvw2hhB5xSmJjYdhvUaPIGsl-B74EnvhwCVEZ_6CRP81XP_VKnUCtUmn4wPNFSP82_vY38sGMD4ve-_PPVxqs3ytIqHNY57JfHzjjlsdjPExFW8wKAZdN/s1600/Cat_Signature.png" /></a></div>
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