Monday, October 12, 2020

自制烧卖 Homemade Siew Mai


材料 (40个):
猪肉碎- 250g
去壳虾子- 320g (切粒)
马蹄- 7个 (切粒)
红萝卜- 1.5根 (切幼粒)
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)

调味料:
玉米淀粉- 2汤匙
酱油- 1汤匙
麻油- 1茶匙
盐- 1茶匙
白胡椒粉- 1茶匙

装饰:
去皮虾子 (切半)
红萝卜 (切幼粒)

做法:
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。
2. 加入其余的材料,混合均匀。
3. 将一大匙的肉馅包入一片云吞皮。
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。
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。
6. 将蒸笼离锅,趁热食用。
Ingredients (40pcs):
Minced pork- 250g
Shelled shrimp- 320g (chopped)
Water chestnut- 7 nos (chopped)
Carrot- 1.5 nos (finely chopped)
Round wanton skin- 40pcs (trim into 8cm diameter round shape if it is square shape)

Seasonings:
Corn starch- 2 Tbsp
Soy sauce- 1 Tbsp
Sesame oil- 1 tsp
Salt- 1 tsp
White pepper powder- 1 tsp

Garnishing:
Shelled shrimp (halved)
Carrot (finely chopped)

Method:
1. Mix minced pork with seasonings in a large mixing bowl, mix vigorously until it becomes pasty.
2. Add in the rest of the ingredients and mix until homogenous.
3. Scoop a spoonful of filling and wrap it in wanton skin.
4. Place the siew mai onto a steamer basket layered with steamer liner. Garnish with shrimp and carrot bits.
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.
6. Remove steamer from wok, serve immediately.

Sunday, September 6, 2020

卤五花肉豆腐和鸡蛋 Braised Pork Belly, Tofu and Eggs


材料(4人份):
五花肉- 350g
板豆腐- 2块
鸡蛋- 4颗

卤汁:
蒜头- 1个(去皮,拍扁)
红葱头- 2个(切碎)
辣椒干- 2根(切段)
姜片- 5片
桂皮- 约1寸
八角- 1颗
冰糖- 2 汤匙
生抽- 2 汤匙
蚝油- 2 汤匙
老抽- 1 汤匙
盐- 适量
白胡椒粉- 适量
水- 1公升

做法:
1. 五花肉汆烫去杂质后,取出,洗净备用。
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。
3. 爆香蒜头,红葱头,辣椒干,姜片,桂皮和八角。
4. 加入其它材料,试味,自行添加或减少调味料的分量。
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。
6. 用焖烧锅继续焖煮约4小时即可。

Ingredients (4 servings):
Pork belly- 350g
Hard tofu- 2 pcs
Eggs- 4 nos

Stew Sauce:
Garlic- 1 nos (Peel and crush)
Shallot- 2 nos (Chopped)
Dried chilli- 2 nos
Ginger- 5 slices
Cinnamon stick- Approx. 1"
Star anise- 1 nos
Rock sugar- 2 tbsp
Soy sauce- 2 tbsp
Oyster sauce- 2 tbsp
Dark soy sauce- 1 tbsp
Salt- Add to taste
White pepper powder- Add to taste
Water- 1 litre

Method:
1. Blanch pork belly to remove impurities, rinse and set aside.
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.
3. Sauté the garlic, shallots, dried chilli, ginger, cinnamon stick and star anise.
4. Add in the rest of the ingredients. Adjust the taste accordingly.
5. Add in the pork belly, hard boiled eggs and tofu. Bring the sauce to boiling and continue to cook for 20 minutes.
6. Continue cooking with thermal pot for at least 4 hours.


Thursday, August 20, 2020

巧克力布朗尼 Chocolate Brownies

本身偏爱松软一些的布朗尼。
这款巧克力布朗尼我做过很多次了。
每次都很受家人的欢迎,尤其是我姐。
这么好又简单的食谱,不记录,不分享,真对不起自己。
材料:
无盐牛油- 115g
可可粉- 45g
红糖- 110g
全蛋- 2 nos
香草精- 1/2 tsp
普通面粉- 55g
食盐- 1/8 茶匙 (1g)
双倍发粉- 3/4 茶匙 (3.5g)
巧克力粒- 90g

做法:
1. 将无盐牛油隔水溶化后,加入可可粉混合均匀备用。
2. 把普通面粉,食盐和双倍发粉混合均匀。
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。
4. 加入牛油混合物,搅拌均匀。
5. 加入粉料,搅拌均匀。
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。
7. 以180C,烤20分钟后,再以170C继续烤15分钟至熟即可。

Ingredients:
Unsalted butter- 115g
Cocoa powder- 45g
Brown sugar- 110g
Egg- 2 nos
Vanilla essence- 1/2 tsp
All purpose flour- 55g
Salt- 1/8 tsp (1g)
Double acting baking powder-3/4 tsp (3.5g)
Chocolate chips- 90g

Methods:
1. Melt unsalted butter over water bath and stir in cocoa powder. Set aside.
2. Mix all purpose flour, salt and baking powder together until homogenous.
3. Beat eggs and vanilla essence until fluffy, add in brown sugar and beat until sugar has fully dissolved.
4. Add in butter mixture and stir well.
5. Add in powder mix and stir well. 
6. Stir half of the chocolate chips into the batter, pour into cake mould. Sprinkle the rest of the chocolate chips on top.
7. Bake at 180C for 20 minutes, then, 170C for 15 minutes until cooked.

Saturday, August 15, 2020

韩式石锅拌饭 Bibimbap

材料(1人份):
猪肉碎
香菇
豆芽
菠菜
红萝卜丝
金针菇
小黄瓜丝
蛋黄

调味料:
酱油
蒜蓉
麻油
炒香白芝麻

酱汁:
蒜蓉- 2茶匙
韩式辣酱- 2汤匙
清水- 2汤匙
白糖- 1汤匙
白醋- 1茶匙
麻油- 1茶匙

做法:
1. 猪肉碎用少许酱油腌约15分钟。
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。
3. 另外把酱料混合均匀备用。
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。
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。
6. 以中小火煮约8-10分钟,最后,撒上炒香白芝麻即可。

Ingredients(Single serving):
Minced pork
Shiitake mushrooms
Bean sprouts
Spinach
Shredded carrot
Enoki mushrooms
Shredded cucumber
Egg yolk

Seasoning:
Soy sauce
Minced garlic
Sesame oil
Salt
White sesame seeds

Sauce:
Minced garlic- 2 tsp
Gochujang (Korean red pepper paste)- 2 Tbsp
Water- 2 Tbsp
Sugar- 1 Tbsp
Vinegar- 1 tsp
Sesame oil- 1 tsp

Method:
1. Marinade minced pork with soy sauce for approx. 15 minutes.
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.
3. Mix the sauce well and set aside.
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.
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.
6. Heat the pot over medium low heat for approx. 8-10 minutes. Sprinkle some white sesame seeds. Ready to serve.

Monday, August 10, 2020

韩式部队锅 Budae Jjigae (Army Stew)

我最爱的料理,非韩国料理莫属。
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。
原以为分量不多,结果这里一点,那里一点,就一大份了。
这个分量,2-3人份刚刚好。
材料(2-3人份):
韩式泡菜
午餐肉
罐头黄豆
香肠
豆腐
洋葱
金针菇
鸿禧菇
红辣椒
韩国泡面
芝士片
青葱

酱料:
韩式辣酱- 3汤匙
酱油- 1汤匙
米酒- 1汤匙
白糖- 1汤匙
辣椒粉- 1汤匙
蒜蓉- 1汤匙
清水- 800ml

做法:
1. 取一个锅子,将所有的食材(除了泡面和芝士)排好。
2. 将酱料倒在食材上,倒入清水,没过所有食材。
3. 以中火加热至沸腾,加入泡面和芝士。
4. 当面条煮熟后,撒上青葱即可。
Ingredients (2-3 servings):
Kimchi
Luncheon meat
Baked bean
Sausage
Tofu
Onion
Enoki mushroom
Shimeji mushroom
Red chili
Korean instant noodle
Cheese slices
Scallion

Sauce:
Gochujang (Korean red pepper paste)- 3 Tbsp
Soy sauce- 1 Tbsp
Rice wine- 1 Tbsp
Sugar- 1 Tbsp
Red pepper flakes- 1 Tbsp
Minced garlic- 1 Tbsp
Water- 800ml

Method:
1. Arrange all ingredients (except instant noodle and cheese slices) in a pot.
2. Pour the sauce over the ingredients, pour in water just enough to cover all the ingredients.
3. Close the lid and bring it to boiling over medium heat. Then, add in instant noodle and cheese slices.
4. Once the noodle is cooked, top with scallion. Ready to serve.






英式早餐 + 蜂蜜蝶豆玫瑰花茶 Big Breakfast + Honey Butterfly Pea Rose Tea

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。

二姐之前给了我一瓶玫瑰花茶,正好来一杯花茶。

准备早餐准备到一半,突然想试弄想了很久的渐变花茶。

蝶豆花茶本身是蓝色,颜色会根据pH值起变化。

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。

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!



Sunday, August 9, 2020

香酥蔬菜饼 Crispy Vegetables Fritters/ Cucur Sayur

本身不太爱甜食,却很爱咸食。
马来小吃当中,最爱的就是cucur sayur。
前阵子为了做cucur sayur,特地买了一大颗包菜,结果没做成。
今天趁着冰箱还剩下一些韭菜,就动工了。
面糊用了我最爱用的食谱,炸出来的蔬菜饼很酥脆。
如果可以配上我爹的自制辣椒酱,那就完美了。
材料(8片):
韭菜(切段)
青葱(切段)
红萝卜(刨丝)
小红葱(切丝)
红辣椒(切丝)

面糊:
普通面粉- 6汤匙
木薯粉- 3汤匙
双倍发粉- 1 茶匙
鸡精粉- 1茶匙
盐- 1/2茶匙
清水- 约100g(自行斟酌)

食油

做法:
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。
2. 把蔬菜倒入面糊中,搅拌至蔬菜都沾上了面糊。
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。
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。
Ingredients (8pcs):
Garlic chives (cut into sections)
Scallion (cut into sections)
Carrot (shredded)
Shallot (thinly sliced)
Red chili (thinly sliced)

Batter:
All purpose flour- 6 Tbsp
Tapioca starch- 3 Tbsp
Double action baking powder- 1 tsp
Chicken seasoning powder- 1 tsp
Salt- 1/2 tsp
Water- approx. 100g (self adjusted)

Cooking oil

Method:
1. Mix the dries together, then, slowly add in water bit by bit until a moderately thick batter is formed.
2. Mix the vegetables with batter until they are well coated with the batter.
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.
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. 


自制豆奶/豆浆 Homemade Soybean Milk

 
想学做豆奶很久了。
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。
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。
等老公回来之时,又有新菜色和新花样可以秀一下啦!
呵呵~
原来豆奶并不难做,只是很耗时间。
光给200g的黄豆一颗一颗地去皮,就已经花了40分钟。
好在成品很让人满意,总算喝到家乡的味道了!
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。
材料:
黄豆- 200g
清水- 1200ml
班兰叶- 2片
冰糖- 适量

做法:
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。
2. 把水倒掉,给黄豆去皮。
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。
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)
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。(这是假性沸腾,并不是真的沸腾!
6. 熄火,继续搅拌至泡沫消掉。
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。
8. 加入冰糖,搅拌至冰糖完全溶化即可熄火。

备注:
一定要确保豆奶彻底煮沸,因为生豆奶会导致中毒。
详细解释请看这里,《为什么一定要确保豆奶彻底沸腾》。

Ingredients:
Soybean- 200g
Water- 1200ml
Pandan leaves- 2
Rock sugar- To taste

Method:
1. Rinse soybean, pour in water to cover at least 1" above the level, leave it overnight.
2. Pour off the water and remove the soybean skin.
3. Rinse the soybean and drain off the water again. Pour in water and blend the bean finely.
4. Pour the mixture into a fine mesh bag, press the juice from the soybean. (You may skim the foam off).
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. (The soybean milk seems to be boiling at this stage but it is actually not!
6. Off the heat, continue to stir until the foam subside.
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. 
8. Add in rock sugar to taste and stir until it is fully dissolved. Turn of the heat and ready to serve. 

Notes:
It is necessary to make sure that soybean milk is truly boiled before serving as it will cause food poisoning. 
Please check out for more details here.

Sunday, July 26, 2020

咖椰土司 Kaya Toast

前天做了15分钟咖椰 15-min Kaya,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》。
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。
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。
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。
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。
咖椰土司:
去边土司
咖椰
切片牛油

做法:
1. 烤箱预热180C,放入土司,烤约4分钟或至酥脆及微微上色。
2. 烤好的土司横向切成薄片后,抹上咖椰,夹上切片牛油。
3. 把土司纵向切成两份。

水煮蛋:
室温鸡蛋
酱油
现磨白胡椒

做法:
1. 煮一锅沸水,离火,放入两颗室温蛋,盖上静置7分钟。

备注:
7分钟为熟蛋,若要生熟蛋,可以自行缩短焖焗的时间。
Kaya Toast:
White bread slices (cut off the crust)
Kaya
Sliced butter

Method:
1. Preheat oven to 180C,toast the bread slices for 4 minutes or until crispy and slightly browned.
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.
3. Cut the toast vertically into two.

Hard Boiled Egg:
Eggs (room temperature)
Soy sauce
Ground white pepper

Method:
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.

Remark:
Hard boiled eggs- 7 minutes
Soft boiled eggs- Sitting time to be shortened accordingly.