Sunday, April 19, 2015

芒果香椰酥粒满分(Mango Coconut Crumble Muffins)


随着生活上的一些改变,
我的日常作息也开始有了变动。
对着部落,想放弃也想保留;
最后决定还是继续的耕耘。
毕竟,部落能走到今天,也着实不容易。
就这样把它给“咔嚓”掉还真是舍不得。
心想,尽力而为就好。
芒果椰丝满分最近成了我家的新宠。
脆脆香香的顶部尤其好吃。
当然,我的孩子们也很喜欢里面的芒果。
当早茶或午茶绝对错不了。
明天孩子们开始新学期 ~ 一个忙碌的学期。
这个就当妈咪的鼓励和加油吧!



Ingredients:
  • 350g chopped mango (about 2-3 large mangoes)
  • 3 cups self-raising flour
  • ¾ cup caster sugar (i cut down to 1/2 cup)
  • 1 cup coconut milk
  • 150g melted butter or macadamia nut oil
  • 2 eggs lightly beaten
  • Crumble (optional):  ¾ desiccated coconut, ½ cup plain flour, ½ cup sugar, 80g soft butter
Method:
  1. Preheat oven to 180°C. 
  2. Combine the crumble material in a bowl. Use your fingertips to rub the butter into the flour, coconut and sugar mixture until the mixture resembles fine breadcrumbs. Set aside.
  3. Combine flour and caster sugar into a bowl. Add the milk, butter, eggs. Mix through lightly until combined. 
  4. Lastly fold through the mango chunks. Spoon into muffin cups about 2/3 full and sprinkle over the top of muffins with the crumble.
  5. Bake for 20 minutes until golden and cooked through. Enjoy warm or cold.


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Monday, March 30, 2015

Kue Lumpur (Indonesian Mud Cake)


时间过得真快,一转眼三月就快结束了。
每一天我都祈望着有喜讯;
但每一天又都失望。
我的心情是蛮复杂的。
想把一切都交托给主,我的忧虑,我的重担,我的害怕;
但是,心里想的往往和行动不符合,
因为,我只是个普普通通的人。
是的,在信德上,我是必须再再再努力的。
烦恼的事先搁在一边,先上了这食谱吧!

这是一个蛮特别的印尼糕点。
是一个和我同一时间移民来澳洲的印尼朋友教我的。
我们的丈夫曾经是同事,
一起渡过很多次的“失业”
一起互相扶持走过许多的起起落落。
一个算是很好的家庭朋友。
我们经常分享孩子们的点点滴滴;
分享我们的信仰,以及家庭里的种种困难和成就。
虽然我们有着不同的国际和家庭背景,
不同的生活理念和兴趣,
但是我们都真心的对待彼此。
彼此也都非常珍惜我们的友谊。
今天就上这个她的家乡糕点,
希望她能在我的部落里留下一个足迹。
Ingredients:

  • 100g melted butter
  • 250g all purpose flour
  • 2tbsp milk powder
  • 100g caster sugar
  • pinch of salt
  • 250g potatoes ( steamed, mashed)
  • 2 eggs
  • 300 ml coconut milk
  • some raisin for garnishing (i used go-chi)

Method:
  1. Put flour, milk powder, sugar, salt  mashed potatoes in a mixing bowl
  2. add in eggs and mix with low speed.
  3. Slowly add in coconut milk, keep beating in slow speed.
  4.  Lastly, add in melted butter and mix well.
  5. Rest for 10 mins.
  6. Heat up the iron mould, spread with some oil, spoon the batter on the heated mould.
  7. Top with raisin/go-chi, put on lid and cook with low fire until the mud cake is cooked.
  8. Served hot.




I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me. 

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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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