Wednesday, October 31, 2012

太妃酱瑞士卷(Toffee Swiss Roll)


没有特别的庆祝万圣节。
但是每年却因为万圣节,商场为应节卖的东西,都会提早让我记得诸圣瞻礼(All Saints Day)和追思先亡日(All Souls Day)已近在眼前了。
因为万圣节在10月的最后一天,而诸圣瞻礼和追思先亡在11月的第一和第二天。
这两天是天主教徒纪念和思念圣人和亡者的大日子。
也可以说是教友们的清明。
这天特别想起了一些往生的亲人和朋友。
祈望他们/她们都能在极乐世界里。
在世的生活是短暂的;所以好好珍惜身边的人和物。
不管你愿不愿意,生命不由得我们掌控;所以当随时做好准备,迎接自己末日的到来。

第一次为孩子们做个万圣节的蛋糕。
太难的做不了,而且很多都是古里古怪的装饰,看了也很噁心,更别说吃了。
反正做了个太妃酱瑞士卷,就顺便用剩余的巧克力酱做装饰吧!
不过,越看那个蜘蛛就越像螃蟹。
嘻嘻。。心想,把螃蟹吃下去总好过把蜘蛛吃下肚子,
嗯,就是这样安慰自己的。这样也就不会太在意是蜘蛛还是螃蟹了。


Ingredients:


Toffee syrup:

80g sugar
100g whipping cream


Toffee cream:

toffee syrup (as above)

150g butter 

Chocolate chiffon:

20g cocoa powder
40g hot water
60g egg yolks (~3 eggs)
50g sugar
50g vegetable oil
30g milk
75g cake flour

120g egg whites (~3 eggs)
65g sugar


Method:

Toffee syrup:

  1. Pour sugar into a small saucepan, on medium heat, twirl the pot around and caramelise the sugar until a dark golden colour. Off fire.
  2. Heat whipping cream until almost reaching the boiling point. Slowly add the whipping cream in the hot sugar syrup. Keep stirring until u get a smooth toffee syrup. Cool completely before used.
Toffee cream:

  1. Cream butter until light and fluffy. Gradually add in toffee syrup by few batches. 
  2. Cover and chill in fridge.

Swiss Roll:
  1. Dissolve cocoa powder in hot water and set aside.
  2. Whisk egg yolks and sugar until the sugar dissolves and slowly whisk in oil and milk.
  3. Add in chocolate mixture in step (1).
  4. Sift in cake flour and whisk until batter is smooth. Set aside.
  5. In another bowl, whisk egg whites until foamy, gradually add in sugar in 3 batches. Continue whisking until stiff peak form.
  6. Fold in 1/3 of the egg white into the egg yolk batter, fold in the remaining 2/3 egg white gently until well-mixed.
  7. Pour the batter into a lined and greased baking tray. Bake in preheated oven at 180 C for 12 minutes.
  8. Remove cake from tray. Leave to cool.
  9. Spread 2/3 of toffee cream on the cake and roll up. Spread the balance of cream on top of the roll. Chill in the fridge for 30-60 minutes to stabilise it shape before decorate with chocolate ganache.

Tuesday, October 30, 2012

Nasi komok aka Khao Mok Gai aka Nasi Beriani Siam



昨天第一次做这个nasi komok aka Khao Mok Gai aka Nasi Beriani Siam
这也是我第一次吃这饭。
实在真的很好吃。
我的老公说如果只是开档卖这个饭也会发达的。
哈哈。。。我昨天吃了整整一大盘。
虽然顾忌着我那宝贝胃,但最后还是不管那么多了。
我告诉老公我很喜欢吃马来餐,只要是马来风味的我都很喜欢。
他问我为什么当初不嫁马来人?
说得也是;但是回头想想,未必嫁给马来人才能吃到好吃的马来饭的。
食谱好,自己动手,一样能享受到美味的饮食。
如果你也喜欢马来饭,不妨试试这个,真的很Best!
那个辣椒酱和汤都很好。
一面喝着汤,一面想着sup buntut, sup kambing, 流口水了。。。

Recipe adapted masam manis: Original by: Azian @Aziancollection
 
Ingredients:
5 cups Bhasmati Rice - wash & soak for a 10 min 
4 tbsp Ghee
Mixed Spices - 1 Cinnamon stick, 3 Star Anises, 5 Cloves & 4 Cardamon 
5 Shallots, 1lemon grass, 4 cloves Garlic ( sliced thinly) 
3 tbsp Komok paste ( Komok spice:
2 tsp Curry Powder1 tsp Turmeric Powder, 1 tsp Coriander Powder, 1/2 tsp Cumin Powder, 1tsp Salt, 1tbsp sugar ~ mix all spices with some water to combine well as paste)
8 cups Water ( I used 6 cups)

3 stalks Coriander roots
1 Chicken - cut into big pcs ( I used 8 drumstick) 
200ml Fresh Milk

1 cube chicken stock & salt to taste

Method:

  1. Heat up ghee & stir-fry mixed spices and  shallots, garlic & lemon grass until fragrant.
  2. Add in Komok spice mix & stir quickly. Fried on slow fire until fragrant.
  3. Add in water, coriander root and bring to boil.
  4. Add in chicken, chicken stock & salt and continue cookin in low fire until chicken is half cooked.
  5. Lift out the chicken & rub with salt, turmeric powder. Set aside.
  6. Deep fry until cooked and crispy.
  7. Reserve 1 cup komok soup for chili sauce.
  8. Place some komok soup into an electric rice cooker with rice and milk and cook.
  9. Serve rice with fried chicken, chili sauce and komok soup



Chili Sauce:
1 cup Komok Soup
6 Chili Padi
6 Red Chili
2 clove Garlic
2 tbsp Vinegar (or lime juice)
4 stalks Coriander Leaves

2tbsp Thai sweet chili sauce
Salt & Sugar to taste


Method:
  1. Blend everything together except salt and sugar.
  2. Pour out in a saucepan and cook. Keep stir until it becoming thick. 
  3. Add in salt and sugar.
Soup Komok:

For the balance of the soup. I add in some soft tofu and a bunch of coriander leaves. 

还有一份留给老公明天的午餐盒

Sunday, October 28, 2012

可可蛋糕卷 (Cocoa Swiss Roll)

重温这本书;一条简单的路(德蕾莎修女德质朴之道),
分享两段很喜欢的。

一)接受任何来到你面前的事务:
我们让祂取走祂想要的,
所以尽管收下祂所给的,
当我们送上祂取走的东西时,也当满心欢喜,
接受天主的礼物同时满怀感激。
如果祂给了你巨大的财富,善用它,
和别人一起分享,和一无所有的人一起分享。
检视自己实际的需要,无需多求。

(二)录自加尔各答儿童之家希舒-巴满墙上的标示:
人们不讲道理,思想谬误,自我中心,不管怎样总是爱他们;
如果你做善事,人们说你自私自利,别有用心,不管怎样,总是要做善事;
如果你成功以后,身边尽是假的朋友和真的敌人,不管怎样,总是要成功;
你所做的善事明天就被遗忘,不管怎样,总是要做善事;
诚实与坦率使你易受攻击,不管怎样,总是要诚实与坦率;
你耗费数年所建设的可能毁于一旦,不管怎样,总是要建设;
人们确实需要帮助,然而如果你帮助他们,却可能遭到攻击,不管怎样,总是要帮助;
将你所拥有最好的东西献给世界,你可能会被踢掉牙齿,不管怎样,总是要将你最好的东西献给世界。

简单永远是最好的。人活得简单一点,烦恼也会少一点。
就像这个蛋糕卷,没有雍容华贵的外表,内陷也是单一的鲜奶油,
只要用心把它做好,它永远是受欢迎的。

Recipe adapted from: 孟老师的美味蛋糕卷

Ingredients: (36cm x 26cm tray)

Chiffon cake:
20g cocoa powder
40g hot water
60g egg yolks (~3 eggs)
50g sugar
50g vegetable oil
30g milk
75g cake flour

120g egg whites (~3 eggs)
65g sugar

Filling:
180g dairy whipping cream
20g sugar
(Whip fresh cream until thick. Add in sugar and whisk until stiff. Chill before used)

Method:

  1. Dissolve cocoa powder in hot water and set aside.
  2. Whisk egg yolks and sugar until the sugar dissolves and slowly whisk in oil and milk.
  3. Add in chocolate mixture in step (1).
  4. Sift in cake flour and whisk until batter is smooth. Set aside.
  5. In another bowl, whisk egg whites until foamy, gradually add in sugar in 3 batches. Continue whisking until stiff peak form.
  6. Fold in 1/3 of the egg white into the egg yolk batter, fold in the remaining 2/3 egg white gently until well-mixed.
  7. Pour the batter into a lined and greased baking tray. Bake in preheated oven at 180 C for 12 minutes.
  8. Remove cake from tray. Leave to cool.
  9. Spread filling on the cake and roll up. Chill in the fridge for 30-60 minutes before slicing.

戚风蛋糕
材料 :
20克 可可粉 
40克 热水
60克 蛋黄(约3个)
50克 幼糖 
50克 沙拉油 
30克 鲜奶
75克 低粉

120克 蛋白(约3个)
65克 幼糖

做法 :
1)可可粉加热水搅拌成可可糊备用。
2)蛋黄加入幼糖,用打蛋器搅拌至糖溶解。
3)沙拉油和鲜奶放在同一个容器内,慢慢加入蛋黄糊内
4)再加入(1)的可可糊,搅拌均匀,然后加入低粉,搅拌成可可面糊。
5)蛋白分次加糖打发成细致的蛋白霜。
6)取1/3的蛋白霜,加入可可面糊内,轻轻的稍微拌合,再加入剩余的蛋白霜。
7)预热烤箱,以180度烘约15~20分钟。

夹心馅:
180克 鲜奶油 + 20克细砂糖(打发)


Friday, October 26, 2012

Veneration of the visiting relic of St Francis Xavier



The claimed body of Francis Xavier is located in Goa in India. His right arm is now paying Australia a visit.
Within the Year of Grace, the Australia Catholic Church is blessed to have the 1st class relic of St Francis Xavier visit the Archdiocese of Perth on 25/10/2012 to 29/10/2012. 
St Francis Xavier, Patron Saint of Australia, founder of  the Jesuit order of priests and brothers,  his forearm is rarely taken from its home in the main Jesuit church in Rome, the Gesu, but will be touring Australia for 2½ months (16/9 to 3/12) as part of the Catholic celebration of the year of grace. The saint died in 1552, but his forearm was not removed from his body until 1614, chosen as an object of devotion because he used it to bless and baptise thousands of people in Asia.

I am fortunate and blessed enough to attend the welcome mass for the relic of St Francis Xavier yesterday. It was a very special evening for me to be able to view the relic closely and spend time praying in the presence of the Relic of St. Francis Xavier. It was also a good opportunity to hear and know more deeply the life and remarkable work of St. Francis Xavier. This experience have invited me to refresh my hope in Christ, my faith in Christ, and my love for Christ and his people. 
The Relic will be touring around Perth till next Monday 29 Oct. For more info click HERE

For more information regarding St Francis Xavier, you may click here and here

Tuesday, October 23, 2012

炒萝卜糕(fried chai tau kueh)

那天看见helenaMinty's Kitchen的这食谱后,一直都想做。
原来炒chai tao kueh也叫炒kueh kak吗?
我还是第一次知道哦。
食谱是没有加入白萝卜的,所以叫kuih kak吧?
但是我还是觉得喜欢有加白萝卜的,所以食谱做了些更改。
反正家里的两条白萝卜也是躺在那儿,索性消灭掉。
下次想吃,又没有白萝卜时,我就可以做这个食谱了。


Recipe adapted from : Minty's Kitchen
Ingredients:
  • (A) 300g radish (shredded)
  • (B) 220g rice flour, 40g tapioca flour, 20g tbsp wheat starch, 250g water, 1tsp salt, 1tbsp sugar
  • (C) 500g water
Method ~kuih
  1. In a mixing bowl combine (B) rice flour, tapioca flour, wheat starch, salt, sugar and cold water together.  
  2. cook (A) shredded radish with water till soft, or until radish turns translucent. Discard the water.
  3. Heat pan with 1tbsp oil, fried radish for 2 mins. Pour in (C) water.
  4. Continue cooking till boiling. Stir in flour mixture and cook over low heat all the time until the mixture turns to a thick paste.
  5. Pour into a 8" square pan and steam over boiling water for about 30 minutes or until cooked.  Cool radish cake thoroughly before cutting into cubes.  
Ingredients for frying the radish cake:
  • 3 tbsp chopped sweet pickled radish (chai poh)
  • 3 cloves garlic, minced
  • 3 eggs
  • a few sprigs onion
  • beansprouts (about 3  handfuls)
  • oil
Seasoning:  (to taste)
  • dark soy sauce, kecap manis (sweet dark soy sauce), light soy sauce, pepper, sambal chilli
Method:
  1. In a non-stick pan, heat oil and fry minced garlic and chai poh. Fry till aromatic. 
  2. Add in radish cake cubes and fry till lightly browned and slightly crisp. Heat should be medium high.
  3. Add in seasoning and fry to coat evenly.
  4. Push the radish cake to the side of the pan then crack eggs into the pan. Allow the eggs to set slightly before flipping the radish cake over it. 
  5. Finally add in beansprouts.  Toss until well combined and heated through. Garnish with spring onion and serve hot.


Thursday, October 18, 2012

香猪肉&葡式蛋挞(Stew Pork in Soy Sauce And Portugese Egg Tarts)


嗯。。不知道为什么最近总梦见阿嬷。
在户外收衣时也想起了她。
想着要找个适合的时间带她过来住住。
但是阿嬷年纪大了,行程一定要有人陪伴才行。
所以是很难安排的一件事。
心里盘算着明年一定要做到这件事才行。
想起阿嬷就会想起她厨房的饭香味。
这个香猪肉是阿嬷常常煮的一道佳肴。
我还是第一次自己煮;原来很容易的。
晚餐就炒个菜花和褒个饭,孩子们就吃得津津有味了。
以后我可以常煮了。
很久都没有做葡式蛋挞,心血来潮就做了几个。
可能太久没有吃了,自己也吞了3个。
呵呵。。。这么油腻的东西,吃了很有罪恶感。
但是这个东西配上咖啡却是很难让我说不的。
吃了再打算吧!
啊!是的,这也是我老公最最喜欢的甜点。
再多我们都可以消灭掉。
Ingredients:
(A) 300g Plain flour, 100g High Protein flour, 40g Unsalted butter, 1/8 tsp Fine salt, 15g fine sugar, 1 egg, 160g Water, 1/2 tsp vinegar


(B) 300g butter (roll into a rectangular size and set chill)

(C) Filling: 150g Whipping cream, 220g Whole milk, 50g Fine sugar, 1 whole egg, 3 egg yolks

Method:
  1. Mix (A) to form a smooth dough. Let it rest for 30mins.
  2. Roll out the dough into 1cm thick oblong shape.
  3. Place the rectangular butter onto the dough to cover 2/3 of the dough. 
  4. Fold the empty 1/3 portion over 1/3. The fold up the other end 1/3 to form 3 layers.
  5. Roll out the dough into rectangular again. 
  6. Turn the dough 90 degrees. Repeat step (4) n (5), four(4) more times. Rest for 15 mins after each folding and rolling.
  7. Wrap up with plastic and rest in the fridge for 30 mins.
  8. Roll into rectangular shape and the roll up like a long cigar. Roll pastry snugly but not tight, just enough to avoid lots of space or air pockets in roll. Wrap up andrest in fridge for another 30 mins.
  9. Divided by using sharp knife into small portion (I made 15 small one using 6cm rould moulds and 6 (7cm round moulds)
  10. Filling: Warm milk, whip cream and sugar till sugar dissolves. Beat eggs and pour into milk mixture. Stir well and strain.
  11. Pour filling int
  12. o moulds till 80% full.
  13. Bake at 220C tll cooked and golden brown. Remove and it is best to serve while it still warm.
***recipe for stew pork will be updated soon...
Ingredients:
1 kg pork belly (cut into small pieces)
3 cups water
1 pulp garlic 
8 mushroom, 1 handful of chestnuts, 10 dried bean curd knot (optional)
4 tablespoons soy sauce, 3 tablespoons sweet soy sauce (kecap manis), Salt to taste
Method:
  1. Heat up a pot or preferably a stainless steel pot with a tbsp of oil.
  2. Fried whole garlic and mushroom till fragrant.
  3. Add in pork belly and fired for a minute.
  4. Add with 3 cups of water. Bring it to boil and then add in chestnuts and beancurd knots.
  5. Add soy sauce and sweet soy sauce. Lower the heat to medium and stew the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste.
  6. Continue to simmer on the lowest heat for another 15-20 minutes. 




Tuesday, October 16, 2012

Puteri Ayu

又是一个睡不醒的早晨。
被妹妹的电话叫醒了。
一个早上就在讨论这个小蛋糕。
她最近生意很好,一直在做蛋糕和馃。
因为模不够叫我寄给她。
两个在perth住的人也要寄来寄去,可见我们真的各有个忙,而且忙得没时间见面。
还有就是她和我实在也离得太远了。
想要送去都懒惰;这一来一去的也要花上2小时。
作罢!还是有劳邮差吧!
我好像只做过一次这个小蛋糕。
查查看,还真的是两年多前的历史了(之前做的参考这里)。
其实我没有买过这个模。
是老公的大姐送给我的;而且一送就是72个。
后来住在这里的二姐在清理房子时,又把她的60个模(全新的)送了给我。
这么多的模我也没用,又转送给了一些喜欢烘焙的朋友。
我妹妹也有被送到,不过她说我只给她12个,不够。
爬上橱顶翻翻找找,把剩下的模给翻出来。
再到邮局寄给她,而且她还声明要快递。
哇!还真的够夸张的。
既然都拿下来这些模了,就索性做几个来吃吧。
就这样我的puteri ayu诞生了。
原本不是很喜欢的我,觉得其实这个蛋糕还蛮不错的。
开始喜欢它了;希望会常做。
食谱参考这里
Ingredients:
  • 100g plain flour, 1/4tsp baking powder
  • 2 eggs, 80g fine sugar, 1/2 tsp ovalette, 100ml coconut milk, food colouring (optional)
  • Topping: 1/2 cup fresh shredded coconut, pinch of salt1/2 tsp corn flour (Mix all and set aside)
Method:
  1. Brush the mould with oil and fill the mould with shredded coconut.Press down firmly.
  2. Beat sugar, eggs and ovalette until light and fluffy.
  3. Add in coconut milk and mix well.
  4. Add in flour by batches and mix till well combine, add in colouring. (I divided into 3 portion and add in 3 colours)
  5. Fill the mould with batter till full. 
  6. Steam over rapid boiling water for 12 mins.

Sunday, October 14, 2012

柠檬芝士蛋糕 & 椰浆杂菜+粉丝 (Lemon Cheesy Butter Cake & Sayur Lodeh with Glass Noodles)

两个星期的学校假期就快结束了。
好像还没来得及享受假期就完结了,有点可惜。
不过假期里我唯一最开心的就是每天早上可以睡到迟迟醒。
虽然孩子都比我起得早,但是都不会来吵我的。
偶尔真的睡到很迟了,女儿会悄悄走进我房间,然后慢慢的钻进我的被窝里,企图弄醒我。
每次我的第一句话总是问, 吃早餐了吗?
通常她的答案都是吃过了早餐。
如果我要求她为我泡杯咖啡,她也会很乐意;
这是我那里都没去的假期里最享受的时光了。

星期天的下午闲着,嘴里想着牛油蛋糕和咖啡。
选了Jessie送我的“烘出蛋糕香”里的柠檬芝士蛋糕。
很喜欢这本书,尝试了里面的几种牛油蛋糕都很好吃。
这个也很好吃。
用5寸的饼干盒来烘焙,导热效果还很好呢。
所以要废物利用,这样就不用一直买烘焙器材了。

再来一个我们一家都喜欢的sayur lodeh。
这次加了tempeh和粉丝,味道很ngam。
tempeh是我很喜欢的东西。但是还是第一次买来自己烹调。
至于粉丝呢,我觉得加在里面实在太好吃了。
下次如果没有另外煮ketupat或lontong时,直接用粉丝也很不错。
当然,有两种的话最好不过了。
Sayur Lodeh 食谱参考3 hungry tummies

the rempah paste can serves 6 to 8:
  • 10 dried chillies, soaked in hot water till soften, seeds removed
  • 3 red chillies, chopped
  • 6 candle nuts (macadamia nuts and brazil nuts are good substitute)
  • 4 garlic cloves
  • 6 shallots (150 g), chopped
  • 1.5 tbs of turmeric powder (i used fresh turmeric)
  • 1 cm piece of shrimp paste, toasted
  • 30 g of dried shrimp, soaked in hot water and chopped
  • a 5 cm knob of ginger
  • a 5 cm knob of galangal
  • 2 lemongrass (white parts only), chopped
Others Ingredients:
  • 2 large carrot, peeled and cut into 5 cm strips
  • 20 french beans, cut into 5cm strips
  • 1/2 cabbage, cut into pieces
  • 4 pcs of fried tofu, halved
  • 6 hard boiled eggs
  • 1 pkt tempeh, cut into cube and pan fried
  • 1 small pjt of glass noodles (soak till soft and blanch glass noodles for 1/2 minutes and transfer to a colander. Drain well.)
  • 8 small packs of ketupat/2 rolls lontong
  • 1 x 400 ml coconut milk ( i used 200ml coconut milk and 200ml fresh milk)
  • 2 cup of stock
  • 3 kaffir lime leaves
Method:
  1. Prepare the vegetables and side dishes and set aside.
  2. Prepare the rempah paste, blend everything to a fine paste.
  3. Saute rempah paste til oil separates. 
  4. Add stock and kaffir lime leaves and bring it to a boil.
  5. Add in the vegetables and gradually and cook til tender. (I used to add in french beans/ long beans at the end stage)
  6. Add in coconut milk and tempeh. Continue cooking till boiling. Seasons at your own taste.
  7. To Serve, Arrange ketupat/lontong and glass noodles on serving dish. Add coconut gravy and top with halved eggs and sambal.

 


Ingredients:
  • (A) 100g butter, 80g fine sugar, 2 eggs, 1 tbsp lemon zest
  • (B) 130g self raising flour (sieved), 2tbsp Parmesan cheese
  • (C) 65g whipping cream, 1tbsp lemon juice
  • (D) topping: candied lemon rind (i used orange peel)
Method:
  1. Cream butter and sugar until light & fluffy.
  2. Add eggs, one at a time.
  3. Add lemon zest, cream to mix well.
  4. Add in Self-raising flour and cheese. Cream till combine.
  5. Add whipping cream & lemon juice and mix well.
  6. Pour batter into pre-lined 5" round tin, top with candied orange peel.
  7. Bake at 170ºC for 40-45 mins.




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