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！

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.

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.

瑞士鸡翼 Swiss Chicken Wings

材料:
鸡翼- 10 只
冰水

冰糖- 200g
酱青- 60g
黑酱油- 60g
花雕酒- 2 Tbsp
清水- 400ml
青葱- 1 支
姜片- 6 片
橙皮- 1 片 （拇指大小）
八角- 1 个
桂皮- 1 个

做法：
1. 将鸡翼汆水后沥干，泡在冰水待用。
2. 把其余的材料倒入锅中，以大火煮至沸腾。
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。
4. 熄火，让鸡翼焖约1小时即可。

Ingredients:
Chicken wings- 10pcs
Iced water

Rock sugar- 200g
Light soy sauce- 60g
Dark soy sauce- 60g
Huadiao wine- 2 Tbsp
Water- 400ml
Spring onion- 1 nos
Ginger- 6 slices
Dried orange peel- 1pc (thumb-size)
Star anise- 1pc
Cinnamon- 1pc

Method:
1. Blanch chicken wings for 1 minute, drain off the water and soak the wings in iced water.
2. Pour the rest of the ingredients in a pot and bring to boil over high heat.
3. Add in the chicken wings and continue to cook over medium low heat for 20 minutes with lid on. Stir occasionally.
4. Turn off the heat and let the wings steep for at least an hour.

自制15分钟咖央 Homemade 15-minute Kaya

材料：
白糖- 50g
椰糖- 50g
浓椰浆- 200ml
班兰叶- 5 leaves
蛋黄- 4 nos

做法：
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。
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。
3. 将蛋黄糊倒入椰浆混合物中，搅拌均匀。
4. 以中小火加热，不停地搅拌至混合物变浓稠。
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。

备注：
若咖央不够光滑，可以用搅拌器搅打至光滑。

Ingredients:
Castor sugar- 50g
Palm sugar (Gula Melaka)- 50g
Coconut cream- 200ml
Pandan leaves- 5 leaves
Egg yolks- 4 nos

Method:
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.
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.
3. Pour the egg mixture back into the coconut milk mixture and stir well.
4. Heat the mixture over medium low heat and keep stirring until the mixture is thick enough.
5. Discard the pandan leaves and transfer the kaya into a sterilized bottle. Let cool and refrigerate.

Remark:
If the kaya is not smooth enough, you may blend it with blender to get a smoother consistency.