Wednesday, March 11, 2015

马来炸鸡 & 阿囃菜(Malay Fried Chicken & Nyonya Acah)




炸鸡,我很喜欢;但是炸鸡的过程我一点也不喜欢。
说到炸鸡,我非常喜欢sonia家的这个食谱。
做过几次,但都没有发过贴子,
这次决定不要这么懒惰了,
好歹也得给这鸡照个相;让它上来亮相。
有了这个想法,头脑又再转了。
炸鸡加椰浆饭准是个绝配,错不了;
再来个娘惹阿囃,就万事具全了。
所以,就这样,本来可以闲着看剧的我,
在厨房里忙来忙去,又是几个小时不见了。
也罢!反正吃得开心就已经赚到了。


Recipe from Nasi Lemak Lover: Ayam Goreng Berempah

Ingredients:


  • 1kg drumsticks
  • 1tsp cumin powder, 1tsp fennel powder, 1tsp coriander powder, 1tsp chili powder, 1/2tsp turmeric powder, 1tbsp curry powder
  • 1tsp salt
  • Paste: 4 garlic cloves, 6 shallots, ½” galangal, ½” ginger, 4 lemongrass, 3tbsp water

Method:
  1. Marinate chicken pieces with all ingredients for several hours.
  2. Heat oil in a wok (sufficient to fry all chicken at one go) over medium to low heat, put marinated chicken into hot oil piece by piece, deep fry till golden brown (about 10-15mins).
  3. Serve hot.
The recipe for Nyonya Acah can refers HERE.




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Friday, March 6, 2015

马六甲辣沙 Laksa Melaka

i
最近一次回马六家时没有吃到laksa,好像有点遗憾。
于是回来后,在 这里买了一碗来吃。
$13.80一碗面为我来说是有点贵,
但是在这里普遍上都是这个价钱,不能怪。
想着自己煮来吃的话,不但经济又能喂饱整家人。
再来,家里的daun kesum尤其长得特别茂盛,
更加让我欲罢不能。
以前想煮laksa,还得到处去找这香香的叶子,
现在现成的一大堆,不动手真的说不过去了。
可惜的是缺了个主角 ~蚌,实在美中不足。
不管了!
来吧!我老公的最爱;
就当宠宠这暂时闲赋在家的失业男人吧。

Recipe refers to : Florence Tan's Laksa Melaka

Ingredients:

  • 20 dried large chillies soaked in warm water for a few minutes and drained
  • 30 shallots peeled
  • 5 large cloves of garlic peeled
  • 6-8 candlenuts
  • 2.5 cm peeled and chopped turmeric root or 1 heaped teaspoon dried turmeric powder
  • 3.5 cm peeled and chopped galangal or ginger
  • 5 stalks stripped and chopped lemon grass
  • 3 cm cube of belancan
Additional Soup Ingredients:
  • 500 ml coconut cream
  • 2 litres of water.
  • 100 gm dried anchovies
  • 150 ml cooking oil
  • 300 gm small prawns – cleaned and de-veined
  • 3 stalks of polygonum (daun kesum) 
  • 15 pieces of tofu puffs , cut half
  • 20 fish balls 
  • 2 anchovy or fish stock cubes
  • salt to taste (around 2 teaspoons)
  • 300 gm bean sprouts – quickly blanched and refreshed in cold water.
  • 300 gm rice vermicelli (noodles) blanched in boiling water for 2 minutes and drained
Garnish – Ingredients:
  • 1 large cucumber, peeled, seeded and sliced in very long fine strips
  • 2 stalks of de-stalked and finely shredded polygonum (kesum) leaves
Method:
  1. Prepare the stock by adding dried anchovies to 2.5 litres of water and bring to the boil, simmering for 30 minutes to reduce to 2 litre stock. Strain and set aside.
  2. Blend all the paste ingredients into a smooth paste with an electric blender.
  3. Heat 2 tablespoons of cooking oil in a wok until almost smoking and add the paste. Fry the paste until fragrant. Stir in the anchovy stock and a bunch of whole laksa leaves. Simmer for 7 minutes, stirring regularly.
  4. Add the chopped bean curd puffs, fish balls and coconut cream to the mixture, seasoning with crushed anchovy stock cubes, sugar and salt, simmering for about 5 minutes.
  5. Fry the prawns and till they begin to turn pink.
  6. To serve, put a small portion of bean sprouts, cucumber, prawns and noodles into a soup bowl, Ladle enough of the soup on top to cover the ingredients. 
  7. garnish with polygonum leaves and serve immediately and savour.

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Thursday, March 5, 2015

乳酪蛋卷(Cheesy Egg Roll)

元宵的到来也意味着新年的结束。
好多年没有回家过年,心里很不是滋味。
特别的想家人。
真的有最后一分钟买飞机票的冲动。
无奈孩子们才开学,难道真的又要翘课?
还好这里有妹妹和老公的姐姐及大姨;
团年饭还是挺热闹的。
接下来,朋友们都有办新春联欢和聚会,
日子也就不怎么难过了。
今天这家,明天那家的,
15 天里也把我养得胖嘟嘟的。
大鱼大肉吃多了, 连看到都退避三尺。
我对着冰箱里的食材,看了看,连煮都没兴趣。
那天要参加聚会,
真的不知道应该给朋友带点什么好。
结果,女儿给了这个建议 ~ cheesy egg roll
好吧!就来个简单便宜的鸡蛋卷。
也不管她会不会嫌弃我抠门了,
至少,小朋友会喜欢吧?


 Ingredients:

  • 8 large eggs
  • 50ml water
  • 1tsp mirin
  • 1tsp hondashi
  • 1tsp sugar
  • pinch of salt
  • some shredded cheddar cheese
  • vegetable oil for greasing
Method:
  1. In a bowl mix together water and seasoning. Mix until sugar is diddolved.
  2. crack in eggs and beat lightly.
  3. Heat the pan, grease it with oil, and pour just enough egg mixture to make a thin egg sheet to cover the pan.
  4. When the egg is semi-set, sprinkle with some cheddar cheese.
  5. Use a spatular or chopsticks, roll the egg then push rolled egg to one egg of the pan.
  6. Pour in more egg mixture and lift up the rolled section, cook till the surface almost dried. Sprinkle some cheddar cheese the roll up.
  7. Repeat steps or another two more times.
  8. Gently press the completed egg roll with a spatula to give it a firm rectangular shape.
  9. Transfer egg roll to cutting board and when it is cooled, slice the roll into equal pieces.







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Thursday, February 5, 2015

甘菊蜜糖花饼(Camomile&Honey Cookies)

昨天和妹妹相约一起做很久都没吃的潮州饭桃。
两人一面做,一面蒸糕;
一蒸熟了就迫不及待的吃。
一面做,一面吃,还挺有意思的。
做完糕,老公给我们泡咖啡;
我们两个又继续运动嘴巴,
吃着妹妹做的年饼, lapis lengit 和九层糕。
我前天也做了花生饼和甘菊茶花饼,于是也拿出来凑热闹。
两个人喝茶却摆满了整桌子的糕和饼;
真的很有福气。
妹妹今天传了短讯给我叫我快快上这花茶饼食谱。
其实,之前这食谱也上过了。
我只不过把伯爵给换了甘菊&蜜糖而已。
我家老公和妹妹都喜欢,希望你也会中意。

 Ingredients:
  • 150g Butter, softened
  • 80g Icing sugar
  • 1 Egg yolk
  • 60g Ground almond
  • 200g Plain flour
  • 50g Fresh milk
  • 2 Camomile, Honey & Vanilla Tea bags
Method:
  1. Heat up fresh milk and cut off Camomile tea bags and add the tea leaves in it. Cover and leave to cool.
  2. Beat butter and icing sugar till light and fluffy. Add in egg yolk and mix well.
  3. Add in (1) and mix till combined.
  4. Mix in ground almond and follow by plain flour in two batches and mix well to a soft dough with a spatula.
  5. Put dough into a piping bag fitted with a star nozzle and place in refrigerator for 30 minutes. 
  6. Take out dough from refrigerator and Pipe out cookies onto the prepared trays.
  7. Deco with some choc chips or sugar candy.
  8. Bake at preheated oven 180C for about 13-15 minutes until the cookies are lightly golden.
  9. Cool the cookies before store them in an airtight container.





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Wednesday, January 28, 2015

Bovril 焖牛肉 (Bovril Stew Beef)

自从去年12月中出门后就一直这样懒懒散散的生活着。
吃喝玩乐;休闲的日子很快的过去了。
回到现实生活不得不再次走进厨房。
在飞往澳洲的途中,就开始问老公,今晚要吃什么?
这个问题应该是所有主妇的噩梦。
我当然也不例外。
还好家里的人都不选吃。
想到最简单就是一锅熟的做法;肉和菜丢进去就可以了。
也省得要洗几次锅和锅铲。
收拾行李时,看到妈妈买给我的Bovril 牛肉酱,
于是心血来潮,做了这道焖牛肉。
可以配饭吃,也可以烫点面条和着吃,
还能够买一条长吐司沾着酱料吃。
煮了一大锅,够吃两天;也够懒惰。
我儿子说,阿嬷是不可能一餐只煮一样菜的。
是的,我妈妈是不可能做到我这样懒惰和随便的。
所以,有时面对我的孩子,我是很内疚的。
因为,我没法和我妈妈比,她真的很够力的照顾我们。
即使我已经44了,她还是不会放弃任何一个机会照顾我;
嗯。。那一代的妈妈们应该都差不多一样吧?
这就叫世上只有妈妈好。
我对孩子的一切不怎么上心,也不怎么管教,
以后孩子不会说,世上只有妈妈好;
那也只能叹口气说自己活该了。
Ingredients:
  • 1 medium onion,
  • 2 cloves garlic, 
  • 1kg gravy beef (cut into cubes)  
  • 2 large carrots, peeled and finely chopped
  • 2 celery sticks, chopped
  • 2 cups beef stock
  • 1/2 cup of wine or water
  • 2tbsp Bovril 
Method:
  1. Rinse and pat dry beef with kitchen towel. 
  2. In a heated casserole or deep pot with 2tbsp olive oil, sauté onions then add in beef to stir for a minute or tip it becomes brown in colour.
  3. Add garlic cloves and saute as until fragrant.
  4. Pour in the beef stock and and add chopped carrots and celery. 
  5. Add in Bovril extract and stir to mix well.
  6. Finally add in wine/ water into the casserole. Top up with more water if necessary, making sure that the beef chunks are just submerged in liquids.
  7. Cover with lid and bring to a rapid boil. Skim any scum that has formed on the surface.
  8. Lower flame to medium-low and let it simmer with lid on for 2 hours.
  9. Adjust taste with pepper and salt.
  10. Replenish liquids as required, either with stock or just hot water.
  11. Simmer for another 30mins or, until the beef are tender.





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Thursday, December 11, 2014

甜酒乳酪蛋糕(Sweet Rice Wine Cheese Cake)


九月回了一趟马六甲。
因为经常梦见阿嬷,心里不踏实;
所以就回去了。
短短的一星期也没和阿嬷有太长的时间在一起。
记得那天我去教堂,特意走上前排座位去坐;
因为我知道那里可以找到我的阿嬷。
她和往常一样,就坐在前面左手边,十年如一日不变。
我喜欢和她坐在一起,因为喜欢她身上散发的淡淡的香味;
也喜欢听她唱诗歌。
我每次都会叫坐在身边的孩子听姥姥唱歌。
虽然80多岁了,但是她还是唱得很好。
曲子和词都很准确。
在自由捐献时,我看见阿嬷从裤袋里拿出了一块钱来捐献。
我脑里飞快的这么想着,应该多给阿嬷一点钱,阿嬷到底够钱用吗?
于是我拿了一些钱塞入阿嬷手中;
凑近告诉她,让她给自己买点喜欢的。
阿嬷对着我微微笑,连声道谢。
可是一转身,不假思索的把手中的钱完全投入了捐款袋里。
那一刻,我有点傻了,也吃了一惊。
但是,随之而来的是感动。
阿嬷就这么自然的,没有太多的顾忌,
没有犹豫,大方的,毫无保留的,做了她认为对的事。
她说,钱,够用就好。
因为她,我明白生活不需要太奢侈,够就好了。
当然,要生活得朴素,绝对不容易。
要经得起物质的诱惑更加不简单。
所以我说啊,我阿嬷还真的给我上了宝贵的一课,
我的阿嬷真的不是盖的。

最近,做了一些甜酒,
于是想到要尝试拿来做乳酪蛋糕。
因为妹妹在日本买了一个超级好吃的sake cheese cake给我吃。
结果我怀念至今。
没有太强烈的酒味;一般的人都能接受。
下次我要加入更多酒,因为我是超级酒鬼啦。
一个我非常喜欢的食谱,希望大家也喜欢。

食谱取自:君之的手工烘焙坊~经典重芝士蛋糕

Ingredients:

Base: 
  • 100g digestive biscuit
  • 50g melted butter
Filling:
  • (A) 250g Cream Cheese, 80g fine sugar
  • (B) 2 eggs
  • (C) 15g corn flour
  • (D) 60g homemade sweet rice wine (refer here) Note: I add in some fremanted glutinous rice in to create more flavour. Blend the rice with wine until smooth.
  • (E) 20g milk
  • (F) 10g lemon juice

Method:
  1. Preheat oven 160C with a tray of water ( water bath)
  2. Line the base of a 6" 23cm cake tin with parchment paper. For the crust, melt the butter and stir in the biscuit crumbs and mix together evenly.
    Press the mixture into the bottom of the pan and chill before used.
  3. Cream (A) until smooth. Add in (B) mixed well.
  4. Add in (C) and mix until well blended.
  5. Pour in (D) follow by (E) and (F)  and mix until well combined. 
  6. Pour batter into baking pan. 
  7. Bake in preheated oven for 60 minutes. Remove cake from oven and allowed to cool completely. Place cake in the fridge for 4 hours to chill. Remove the cheesecake from the pan. Cut into slices and serve.

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