牛肉盖饭&绿茶草莓蛋糕卷(Gyu-don & Matcha Strawberry swiss roll)

收到Lydia的食谱这么久都没有介绍这本好书很是惭愧。

尝试做了里面的几个食谱觉得简单又好吃。

是很适合我的一本书。

尤其那个溏心蛋就做了几回。

我也很喜欢他的铁板烧饼，可惜我最近忙透了，没能一个一个的上食谱。

今天就上个简单但很好吃的牛肉盖饭和绿茶草莓蛋糕卷吧！

说到这个蛋糕卷，我已经做了3次却没有上过一次食谱。

照片也拍了3次，说起来有点对不起这个蛋糕。

其实最近很努力做全蛋式和分蛋式蛋糕卷，因为一直都觉得蛋糕组织做得不够细腻。

努力是肯定有回报的。

最近的全蛋海绵蛋糕和分蛋式的都做得还不赖。

希望你们也喜欢。

Beef Stew Over Rice (Gyu-don):

• 2 cups boiling water and 2 tsp Dashi powder
• 2 Onions, sliced
• 2 tsp grated fresh Ginger
• 500g Beef, thinly sliced
• 1tbsp Sugar
• 1tbsp Sake 
• 4 tbsp Japanese Soy Sauce
• Steamed Rice, spring onion (chopped), some toasted sesame seeds, to serve.
• 
  
Method:

1. Place water, dashi powder, ginger and onions in a saucepan and boil 3 min.
2. Add sugar, sake, soy sauce, beef, and stir to combine well.  Bring to the boil, cover with lid and simmer for 15min or until beef has absorbed the flavour, onions are caramelised and liquid is reduced to half. 
3. Transfer to serving bowls (with rice inside) together with the sauce, garnish with spring onion and toasted sesame. Serve warm.
4. You may crack a fresh egg on top to add flavour but i just replaced it with braised egg.



Matcha Swiss Roll (adapted from 孟老师的美味蛋糕卷)
Ingredients:
• 25g unsalted butter
• 80g egg yolk 
• 25g caster sugar 
• 120g egg white 
• 60 grams caster sugar
• 45g low protein flour 
• 4g  matcha powder
• filling: 180g whip cream, 20g fine sugar, 4 strawberries (cut into half) - Whip the cream with sugar until peak. Put in the fridge until ready to use.
• Method:

1. Melt unsalted butter over a pot of simmering water.
2. In a clean bowl add in egg yolks and caster sugar. Place on the simmering water and whisk until the mixture becomes warm, then remove but keep whisking until the color of the mixture turns a lighter yellow and  thick, add in matcha powder and mix well, set aside
3. Place egg whites in a clean bowl and beat on medium speed. Add in sugar by batches. Continue beating until stiff peaks form. 
4. Using a rubber spatula, add in 1/3 of the meringue to the egg yolks mixture and fold in.
5. Add in remaining egg whites and fold gently.
6. Sieve 1/3 of the flour mixture into batter and fold in lightly. Repeat another 2 times until all the flour mixture is folded in. 
7. Lastly add in melted butter and mix well.
8. Line tray with baking paper and arrange pansy flowers on it.
9. Pour the batter into the pan and using a plastic scrapper, smoothen the batter. 
10. Bake in preheat oven at 180C for 12 minutes.
11. Holding onto the baking paper, pull the cake out of the pan onto a cooling rack immediately. Peel down the sides of the baking paper carefully to let the heat dissipate.
12. When cake has completely cooled down, flip over onto another piece of baking paper and peel off the used baking paper.

To Assemble:

1. Turn the baked sponge cake onto a new baking baking paper. flower side down.
2. Spread whipping cream evenly onto the cake.
3. arrange the strawberries at the shorter side facing you, roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge to allow the swiss roll to set. Slice to serve.

香兰喜板 （Plain Pandan Ki Ka Ku）

好多天没上来了。

我也不明白自己天天在忙什么？

连午觉也牺牲了，呜呜。。。

这两个星期儿子的“节目”实在太多了。

连他自己也受不了，倒下了。

这几天天气也实在太热了；天天在学校做户外活动，晒得像印第安人一样；

那里会不生病？

我女儿昨天一上车就大叫：好热！好热！我们今天zumba，我跳到差一点要晕倒！

哇！她是特别夸张的那种。

我：是咩？才28度叻，再下去40多度怎办？

女儿：才28度吗？好像38度的夏天；我不喜欢热热的天气，等下我会臭臭的。

哎哟！我也不喜欢啦。没办法咯，一年一定要热上一次，可怜。。。

天气热, 加上忙进忙出的，很累，没胃口。

这两天都是面和粥水。

午茶也尽量简单，几乎忘记了的包子又要常出现在我餐桌了。

做了这简单但是在我家非常受欢迎的ki ka ku。

这回用sonia家的食谱，做了这个香兰味的，好吃！

Ingredients:  (30 pieces):

• 250g glutinous rice flour
• 300g plain flour 
• 150g fine sugar
• 100g corn oil
• 1 ½ tsp yeast
• 120g pandan water (Blend 15pcs of pandan leaves + 7-8tbsp of water)
• 120g water (adjust if necessary)
• Banana leaves (cut into round shapes)

Method:

1. Mix all ingredients in a mixing bowl, knead until soft and smooth.
2. Divide dough into small portion (about 40g), shape into small round ball and flatten the dough by pressing with your palm. 
3. Place the dough on greased banana leaf.
4. Rest and proof for 1 hour or double in size.
5. Steam over hot boiling water for 15mins or until cooked.

海南鸡饭&卡士特面包 (Hainanese Chicken Rice & Custard Bun)

Ingredients:

1 whole chicken (about 1.8kg), at room temperature

3 whole cloves garlic

7 thick slices ginger, unpeeled

1 tbsp sesame oil

4 cups jasmine rice

coriander, sliced cucumber and spring onion, to serve

Chilli Sauce:

6 red chillies, 3 birds-eye chillies

2 tbsp grated ginger

2 garlic cloves

1/2 tbsp caster sugar

1/4 tsp salt

juice from 2 small limes / limau kasturi

2tbsp chicken stock (preferably take the oil part)

Method:

1. Wash and trim any visible fat from the chicken. 
2. Meanwhile, put the whole garlic cloves and slices of ginger in the cavity of the chicken and place breast-side down in a large pot of boiling water, ensuring it is fully submerged (stock can add in 1/4 cup shao shin wine, 2tsp sea salt flakes, 1tsp sugar and small bunch of green onion)
3. Keep cooking until the water reboiled again. Turn to low fire. Cover the lid and keep the heat at this stage for 10 minutes, then turn off the heat. Leave the chicken in the covered pot for 30 minutes. 
4. Lift out the chicken, keeping the poaching stock. Brush the chicken skin with sesame oil. Set aside to cool. Stock retain. 
5. Heat 1 tbsp of oil and put in the chicken fat. Pan fried on low fire until the oil is fragrant. Discard the fat and retain the oil.
6. Add the rice and toss until well coated and turning opaque. Add the reserved chicken stock as required.  You can also add a few pandan leaves, tied in a knot (if you have them). Cook in a rice cooker.
7. To make the chilli sauce, combine chillies, ginger, garlic, sugar and salt in a mortar and pound to a paste. Add the lemon juice and 1-2 tablespoons of hot chicken stock and pound again. Set aside.
8. To make the dressing, mix the sesame oil and soy sauce with 60ml of the chicken stock. If you have any remaining chicken stock after that, you can season it and add a few onion slices. This can be served as a light broth to accompany the meal.
9. Slice the chicken Chinese-style and pour the dressing over it. Scatter with a little coriander and serve with the rice, condiments, broth and garnishes.
10. Slice the chicken Chinese-style and pour the dressing over it. Scatter with a little coriander and serve with the rice, condiments, broth and garnishes.

Ingredients:

Basic Sweet Bread Dough:

280g bread flour, 5g milk powder, 6g yeast, 40g fine sugar, 5g salt
145g water, 25g egg
30g butter
200g custard 

Method:
Basic Sweet Bread Dough:

1. Combine all ingredients except butter in large bowl. Mix and gather to form dough.
2. Mix in butter and continue beating until smooth and elastic.
3. Place dough into large oil bowl, cover with cling wrap and proof until dough double in size (about 1 hrs or more)
4. Punch dough to remove air and divide dough into 45g each ball (you will get 12 buns all together) and rest 10 minutes.
5. Roll out dough into oval shape. Squeeze in some custard. Fold over to seal. You may also make some cut after sealing.  Arrange into baking tray.
6. Cover and proof for another 30-45 mins.
7. Brush with egg yolks and take some custard to draw a smiley face onto the buns. 
8. Bake at preheated oven at 180°C for 12 minutes, or until lightly browned on surface. Leave cool.

Custard:

(A) 200g milk, 20g sugar

(B) 1 yolk, 20g sugar

(C) 50g milk, 10g corn flour, 15g low protein flour

(D) 10g butter

Method:

Basic custard:

1. Pour milk and sugar (A) into a saucepan and bring to the boil.
2. MeanMeanwhile, combine (B) and (C) in a heatproof bowl and whisk until smooth.
3. Remove the hot milk from the heat and slowly pour the milk onto the egg yolk mixture in a steady stream, whisking constantly.
4. Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon until thickened. (You should be able to draw a line through the custard on the back of the spoon using your finger: if the line is well-defined, the custard is ready.)
5. Remove from the heat and flavour with a few drops of vanilla essence, if you like, and stir in butter.
6. Chill before used. Fit a piping bag 9mm nozzle and pour in custard. Set aside.

马铃薯背根面包 （Bacon & Potato Bread)

今天一早载孩子上学时，被交警截停，做酒精检举。
这还是我第一次做这测验。
我是良好市民和安全道路使用者，所以平安过关。
之后，觉得很好奇，就对孩子说，哎呀！那个警察一看我的脸，就应该知道我是不可能七早八早喝酒的吗，做么还要叫我吹叻？
儿子：妈咪，你做完test时，有没有检查答案的？
我：？？有啦！做么这样问？
儿子：你是不是要double confirm你的答案对，所以检查？
我：对
儿子：所以咯，那个警察他可能也是认为你没有喝酒驾驶，但是为了不出任何差错，所以就叫你吹咯。这样就肯定100％没有出错了。
我：哦。。听起来好像有道理。
只是，我不能理解他为什么会用考试检查答案的比喻来解答我的问题。
为什么他不要直接答我，而要问我先，才答我呐？
有时还真的很不明白他脑瓜子里的东西。
往往提出的问题和解答的方式都是我很陌生的。
看来他不是很了解他妈妈的反应是有点迟钝的。

很久没有上面包了。
今天就上这个好吃的马铃薯背根面包。
希望你和我一样喜欢它。

Recipe from : Nasi Lemak Lover

Ingtedients：

Bread Dough:
75g mashed potato
300g bread flour
1 and 1/2tbsp milk powder
30g sugar
1tsp instant yeast
1 egg
70g water
20g butter

Filling:

300g mashed potato
70g bacon, chopped
1/2 large onion, chopped
30g melted butter
1/2tsp salt or taste
A dash of ground black pepper

Method:

1. Add all ingredient in a mixing bowl except butter, mix and gather to form a dough.
2. Mix in butter and continue beating until smooth and elastic, set aside to proof until double in size.
3. For the filling: pan fry chopped onion and bacon till fragrant. Take out from pan and mix fried onion & bacon in mashed potato. Add in salt and pepper and mix well. Lastly, add in melted butter, stir to combine well. (keep little melted butter for brushing later).
4. Divide dough into 10 equal portions, roll into balls and set aside to rest for 10mins.
5. Roll out dough into long oval, wrap in filling and seal. (You can reserved /keep a small portion of dough ~ 120g for braid) Place on a baking tray. Let is proof for another 45mins.
6. Egg wash and bake in pre-heated oven at 180c for 15mins. 
7. Remove from baking tray and cool on a wire rack. Brush the top with melted butter for shinning effect (I dint do this step)

香兰糯米糕&椰浆饭 （Pandan Seri Muka & Nasi Lemak Kampung)

咦。。？ 那天要做这个pandan seri muka 时，竟然发现自己没有上过香兰版本。

这真的是有点意外，因为我好像不可能没有上过这个糕的。

也好，反正最近在Sherleen家才看到这食谱，就直接进去她家取食谱好了。

省得麻烦又要去翻我那本厚厚的file。

嗯，这个食谱很好做，也很好吃。

不过为了省一点我家的煤气钱，我把香兰面糊用小火煮一煮至稍微浓稠，才去蒸。

这样可以缩短一点蒸的时间。

还有就是那个糯米就用气压锅，10分钟搞定。

上次用气压锅蒸糯米时，不懂得拿捏时间，结果太熟了，很粘。

还好那时是做糯米鸡，没有这么糟糕。

第一次听我女儿说，这个糕很好吃。

安心。。。孩子们不太会欣赏粘粘软软的糕点，所以每次做都要请别人帮我吃，很可怜。

这下好了，6寸的糕，有希望自家解决了。

配搭个nasi lemak kampung, 简单没有多多料的，让我们好像balik kampung 了。

食谱参考： Sherleen's Kitchen Diary. 

原食谱取自：Lydia from My Kitchen

以下食谱我减了份量做个6寸的

Ingredients (6" x 6"):
Bottom Layer:
200g Glutinous Rice, soaked for 4 hours and drained
120ml Thin Coconut Milk

¼ tsp Salt

4 pandan leaves tie into knot

Top Layer:
2 no. Eggs
90g Castor Sugar
90ml Pandan Water (Blend about 8 pandan leaves with 90ml water)
300ml Coconut Milk
90g All-purpose Flour
2 tbsp Tapioca Flour
¼ tsp salt
Green Colouring (optional)

Methods:

1. Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes (preasure cooker 10 mins). Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 6" square pan.
2. Top Layer: Beat eggs with sugar until sugar dissolved. Add in pandan water, coconut milk, salt and green colouring. Mix well.
3. Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes. 
   Cook on low fire until mixture turns thicker.
   Pour the mixture in the pan with pressed glutinous rice (1) and steam over medium heat for 20 minutes.
4. Cool completely before serving.

Ingredients:

Nasi Lemak:

3 cups basmathi rice
1 1/2 cups coconut milk
2 cups water
1 small knob ginger & 1 red onion (grind into paste)
3 pcs pandan leaves (tight into knot)
1 stick lemongrass, smashed
salt to taste
• 
  

Side Dishes:

• 6 boiled eggs (cut into half)
• 1 bunch of kangkong, fired with garlic and set aside (or u may use cucumber)
• 200g medium-sized ikan bilis, deep-fried till golden brown and crunchy
• 
  

Sambal Tumis:

• 100g dried chillies, soaked in water, boiled and blended
• 100g shallots, blended
• 15g garlic, blended
• 40g dried shrimp paste (belachan), baked or roasted about 15 minutes
• 1tbsp tamarind paste (mixed with 5tbsp of water)
• Salt and sugar to taste

Method:

Nasi Lemak:

1. Wash rice in cold water and drain. Soak in coconut milk for 10 minutes. 
2. Heat up rice cooker and 1 tbsp of oil. Fried ginger and red onions paste until fragrant. 
3. Add in rice with water. Then pandan leaves and lemongrass.
4. Cook rice in rice cooker as per rice cooker instruction.

Sambal Tumis:

1. Soak dried chillies in boiling water for 20 minutes drained.
2. Then put chillies, shallots, garlic and belacan with some water into the blender and grind till fine.
3. Heat wok and add in some oil. Keep frying the chilli paste until it changes colour and fragrant. (Keep adding oil when frying ~around 1/2 cup of oil).
4. Add tamarind juice. Cook until the chilli mixture turns a little dark red colour. Add in sugar and salt to taste.

米粉汤（Rice Vermicelli Soup)

和妈妈通电话肯定会听她为了煮两餐而烦恼。
妈妈每天都会为了午餐和晚餐绞尽脑汁，把最好的呈现给孩子们。
如果是煮面食的话，她也会等一个回来，就煮一碗。
这样煮一碗，又一碗的，一个午餐往往是从12点煮到3点；因为孩子们回家吃饭的时间都不一样，真的是世上只有妈妈好。
很想念妈妈的米粉汤，所以就弄了来吃。
妈妈在准备米粉汤时，很喜欢也炒一点猪肉碎；
吃惯了妈妈的口味，觉得少了这个肉碎就好像欠了点味道。
所以我做米粉汤时也常常照着妈妈的做法，炒了香香的肉碎作拌料。
吃着吃着，就好像真的回家了，太好了！

Ingredients:

200g minced pork, 1 tbsp soy sauce, 1tbsp dark soy, 1tbsp dark sweet sauce, pinch of white pepper, 1/2 tsp sesame oil, salt & sugar to taste, 1tbsp canola oil, 1tsp corn flour mix with 2tbsp water

Method:

1. Heat up your wok to a high heat, with the oil.  When hot, add your pork mince, breaking it up in the pan.  You want it to caramelise a bit and get some nice crispiness on there, so don’t move it  too much for a minute.
2. Add 1/4 cup of water, and seasoning. Simmer with low heat for few minutes. Mix 1tsp corn flour with 2tbsp water. Stir well and pour into pork. 
3. Quickly stir well to combine. Dish up and served.

Soup Base:

• 100g ikan bilis (anchovy), 2tbsp soy bean, washed and cleaned。
• 1.5 litre water, 500ml meat soup (i used the stock which i boiled my meat balls)。
• salt & fish sauce to taste.

Method:

1. Boil anchovy and soy beans in water for 45mins, discard anchovy n soy beans.
2. Add the meat soup into the anchovy n soy bean stock.
3. tasted with salt n fish sauce, set aside.

Others Ingredients:

• 1/2 packet of rice vermicelli (soak in water)
• 8 "flying saucers" (hee kiaw) or fish cakes
• 12 meat balls (prepared 1 day earlier and retain the water that cook the meat balls for stock purpose)
• 200g mince pork, marinated with light soy sauce, sesame oil, pepper and tapioca flour. Stir fried and add in some dark soy sauce, fried till well cook, set aside.
  For Garnishing:

• 8 shallots, finely sliced and fried till golden brown and crispy.
• Green vege such as bok choy - fried and set aside ( i din't put any as i don't have any greens in hands)

To cook a bowl per person:-

1. Pour a small bowl of soup base (around 350ml) and 3 meat balls and "flying saucer/fish cakes together with some rice vermicelli into a cooking pot.
2. Cook till rice vermicelli is well cook. off fire and serve in serving bowl.
3. Add in mince pork and green vegetables.
4. Garnish with fried shallots.
5. Serve hot with cut chillies.