Friday, January 25, 2013

米发糕/碗粿糕(Steam Rice Cup Cake)


今天再来一个粉红系列作为终结这个星期的作息。
新年嘛,一定喜欢红的;更喜欢发大财。
所以发糕应该是不能少的。
但是我的发糕不适合做拜拜用,比较适合给自己的胃填饱饱。
这种米发糕比起拜拜用的来得软,松和香。
和结实的普通发糕有着不一样的口感和味道(传统发糕红薯发糕红糖发糕娘惹椰糖发糕)
米饭的香气加上椰丝,这就是我特别中意的传统米发糕了。
趁新春期间蒸几个来添气氛和当早点吃是个不错的选择。
来吧!大家一起发!

Ingredients:
  • 1 bowl cool cooked rice
  • 1/2 pcs wine yeast cake
  • 900ml water
  • 250g sugar
  • 1 bunch pandan leaves
  • 600g rice flour
  • some eno
  • shredded coconut & brown sugar
Method:
  1. Crush wine yeast cake. Mix with cooked rice. Cover with cloth, Leave it for 48 hours.
  2. Bring water, sugar and pandan leaves to the boil. Then leave sugar syrup to cool.
  3. Blend the fermented rice in a blender till fine. 
  4. Add rice flour and syrup. Stir well and strain. Leave it overnight as cake batter.
  5. Add 2tsp of "ENO" into 500ml cake batter from (4) and leave it for 2 mins.
  6. Pour into small cup and steam over high heat for 12-15 mins.
  7. Serve with coconut and brown sugar.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover. 

Thursday, January 24, 2013

花开富贵牛油饼 (Chinese Blossom Cookie)

(妹妹送的餐桌布,我很喜欢)

昨天和老公的姐姐们传递短讯时,
大姑传送了一张照片;一罐年饼 ~ 这个cherry牛油饼
这是我小时候妈妈和阿姨们每次过年时都会一起做的小饼干。
30多年前会做这种年饼好像是很厉害很pro料叻。
而且会做很多,那时用Milo罐子来装的。
可以想像要做的份量多么的恐怖。
每次妈妈和阿姨们忙着做年饼时,我们表姊妹就有机会混在一起;
玩个天翻地覆,大人很忙嘛,没有时间管我们。
所以我们就做猴子了。
一起玩,一起洗澡,就这样玩上一整天。
有时又跑到外婆家后面的一片空旷地去玩。
当时妈妈们也没担心我们会不见或者被人拐带又或是发生意外。
现在不再是这样了;父母一少留神,孩子就丢失了。
孩子只能在被指定的范围内活动,感觉不再比以前的我们来得幸福。
年关近了,希望大家在忙着准备年货年糕时,
也不要忘了多留心身边的孩子们;
过年前尽自己的能力多准备必要的礼品和装饰固然重要,
但是一家平安,齐齐整整的在一起比起外在的一切来得更加的可贵和开心。
记得咯,姐妹们出门逛街买衣服,包包和鞋子时,
不要把孩子们给忽略了,给弄丢了。
开开心心出门,开开心心回家。

记忆中的小饼干至今还在流行着。
我今年就做做这饼干怀念一下儿时的玩伴,儿时的欢乐时光。
再改改名称和味道,让它不再那么单调和普通。
谢谢Jessie给我送来的小礼物,那个小花盆,小汤匙和布垫,我都喜欢。
食谱参考这里

Ingredients:
  • 125g Butter, 50g Icing sugar, 1/2 tsp rose essence, 1 egg yolk
  • 110g plain flour, 100g corn flour, 20g potato flour
  • dried cherry for garnishing 

Method:
  1. Pre-heat oven to 150C.
  2. Grease baking tray with butter.
  3. Cream butter and icing sugar with a electrical mixed until light and pale. Add in yolk and rose essence. Mix well.
  4. Sift flour together and add into the butter mixture, stir to combine.
  5. Take 1/3 of dough and mix with pink food colouring.
  6. Put some plain dough and some coloured dough into the cookie mould.
  7. Press out the dough (into daisy shape) onto prepared baking tray and top with a small pcs of cherry. 
  8. Bake for 20-25 minutes until light golden brown.
  9. Let them cool completely on a wire rack and keep in the airtight container.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover. 

Friday, January 18, 2013

再试长崎蛋糕(Castella)

很久都没有做长崎蛋糕了。
昨天一早起身就七手八脚的做了两个。
用了两个食谱。
一是之前做的食谱,也是一直以来用的。
就是懒惰人食谱,除牛油以外,全部材料一起打发的那种。
因为很多人试了都说很难打发,所以我就试了另一个食谱。
先打发蛋再加入牛奶,蜜糖和粉。
两种做法做出的蛋糕表面上没有多大分别。
如果没有同时试吃,也很难区别不同。
但是,我们试吃后的结果是:
妹妹说分次的比较好,比较扎实。
儿子说懒惰式的比较好吃,比较软和涩嫩。
我也赞同儿子的说法。
如果怕失败大可先将蛋和糖打发再慢慢加入其它材料。
至少可以减低失败。
(注:上面两张是以下的食谱做的;下面的照片是用之前的食谱做的)
食谱取自这里
材料:
  • A 200g 全蛋, 74g糖, 15g 蜂蜜, 30g 水麦芽
  • B 5.5g 蛋糕糕化剂
  • C 111g 中筋面粉 (低粉90g  高粉21g)
  • 15g 味霖
  • E 28g 色拉油, 18.5g 无盐黄油, 37g 牛奶

做法:
  1. 打发蛋糊: 蜂蜜+水麦芽混合  隔热水加热大概40度。
  2. 将蛋打发。把蛋糊隔40度的热水打发。够热了就离热。继续以高速打发到体积变大 泡泡开始变小 转到中速加入加热好的蜂蜜和水麦芽  稍微打发一下加入细砂糖继续打发感觉到砂糖差不多完全融化,接着加入SP乳化剂 转中高速先打发至浓稠 ( 画一个8字,不下沉,需要10来秒才消失)
  3. 粉类混合过筛。 加入蛋糊中,翻拌面糊至完全混合。
  4. 牛油,油,牛奶和味霖混合,隔水加热到约7~80度  搅拌均匀。取一部分面糊 与温热的液体混合均匀后才拌入其它的面糊中,拌匀。烤箱预热180度,烤越1小时。
  5. 出炉后倒扣5分钟然后再转过来,然后脱掉木框 冷却。包好,装入盒子中。隔天再切。 
Ingredients:
  • (A) 200g eggs, 74g sugar, 15g honey, 30g glucose 
  • (B)  5.5 SP
  • (C) 90g low protein flour, 21g high protein flour
  • (D) 15g mirin
  • (E) 28g canola oil, 18.5g unsalted butter, 37g milk
Method:
  1. Preheat the oven to 180°C .
  2. Line the parchment paper to fit the bottom and sides of the wooden mould.
  3. warm honey and glucose till reached temperature about 40°C
  4. Fill a sauce pan with water, and place over medium heat until boiled, lower the heat and let it simmering.
    Put the eggs in a bowl and place the bowl over sauce pan, whisk all the time until the temperature is about 40°C.
  5. Continue whisking and slowly add in warm honey and glucose. Then follow by sugar. Beat till sugar dissolved.
  6. Add in SP continue beating until batter is thick. The batter should be thick enough to form soft peaks when you draw up your whisk. To test it, you can write a letter "O" on the surface of batter and it should stay there for few seconds. Fold in flour with the spatula. 
  7. Warm the milk, oil and butter. Fold into batter.
  8. Pour the batter into the pan and bake for about 1 hour or until a skewer stuck in the middle comes out clean.
  9. As soon as the cake is out of the oven, turn it over together with the parchment paper n baking tray. Leave for 5 mins, lift it out of the pan, paper and all, and put into a zip bag. Seal the bag and put into the refrigerator, for overnight.
The photos bellow are showing castella cake that made following previous recipe. click here.
以下的照片的长崎蛋糕是根据之前做的食谱,参考这里



Thursday, January 17, 2013

雏菊咖啡饼 (Daisy Coffee Cookies)

记得有一年去大姑家拜年时,吃到这小饼干。
很好吃,而且咖啡味很浓很香。
我以为是她做的;所以问她有没有食谱。
可惜,她说是马来同事做给他的。
后来在马来同胞的网页有看过几个类似的食谱;
曾经试过两个食谱,但是都做得不是很好。
就这样我也没兴趣再试了。
若干年后,这小饼干又出现在我的脑海里。
于是把收藏了很久的食谱再重做一遍。
虽然多加了咖啡,还是觉得没有那个“味”
但是吃起来蛮好吃的。
再做的话,要加一些咖啡再牛油饼里,这样会更好吧?
新年时,做几个小小的雏菊,不只自己看了开心,
肯定也能吸引你的亲朋戚友。
(原食谱是做草莓口味的,我改成咖啡口味)



Ingredients:
cookie Base:
  • 130g butter
  • 120g low protein flour
  • 120g corn flour
  • 40g icing sugar
  • pinch of salt
  • 1 tsp vanilla essence
Coffe Topping:
  • 80g butter
  • 80g plain flour
  • 30g corn flour
  • 30g icing sugar
  • 1/2 tsp coffee paste
Method:
  1. For Cookie Base: Line the baking tray with baking paper.
  2. Sift the flour together, set aside.
  3. Cream together, butter, sugar and salt until light (about 2-3 minutes), add the vanilla extract, beating well till combined.
  4. Add in flour into the butter mixture, stir to combine.
  5. Using your hand press all the ingredient together until you get a smooth dough.
  6. use cookie cutter to cut out cookie base and arrange in tray.
  7. For Coffee Topping: Cream butter and icing sugar till light. Add in coffee paste, mix well. Add in flour and stir to combine. 
  8. Scoop the soft dough in piping bag fitted with daisy nozzle.
  9. Pipe coffee topping on top of the cookie.
  10. Decorate with red sugar heart or hundred & thousands or silver balls and bake for 20 mins or until the cookies are light golden, take out off the oven and let them cool completely on a wire rack.
  11. Let them cool completely and keep in the airtight container.


I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover. 

Tuesday, January 15, 2013

蜂窝饼 (Kuih Rose/ Kuih Loyang/ Honeycomb Cookies)



昨天在热热的天气,炸了这个蜂窝饼。
无聊的站在厨房做这东西,于是拿起电话传短讯给朋友。
就这样一面闲聊一面炸,时间变得快多了。
所以说朋友是不能缺乏的。

每次做这个就会想起大姨,她很厉害做这个。
虽然只吃过两次,但是永远都不会忘记。
看来下次我要记得问她食谱。就怕她说agak agak 咯。

上次做这个时(参考这里),用了面粉比粘米多的比例。
这次相反的粘米粉份量较多。
个人认为比较容易熟透,而且脆。
后来又参考masam manis的食谱,做了一小份量的全粘米粉做法。
觉得大同小异,不会硬,而且脆脆的。
两种都好。两个食谱都ok。
感觉上粘米粉做出的会比较薄而已。
喜欢的话,你也可以试试两种。
不过,懒惰的话,随便一个食谱就可以了。
再更懒惰的话,就买一罐来吃好了。
再不然,新年时看谁家有就去拜年吃几个,再打包几个好了。
哈哈。。。


Sesame Kuih Rose:
Ingredients : 
  • 80g all-purpose flour
  • 120g rice flour
  • 70g sugar 
  • 200g coconut milk
  • 100g water 
  • 1 large egg
  • 1/2 tsp salt 
  • 4tbsp white & black toasted sesame seeds
  • Oil for deep frying 
Method :
  1. Sift flour and rice flour into a bowl. 
  2. Add coconut milk, eggs, sugar, water and salt in another mixing bowl and mix until well combined and all sugar are dissolved. 
  3. Add (2) in (1). Whisk until well combined. 
  4. Add in sesame seeds and mix well.
  5. Heat up oil in a wok on medium heat. 
  6. Preheat brass moulds in the hot oil, about 2-3 minutes.(The moulds have to be hot enough for batter to cling on them) 
  7. Dip hot mould into batter for 10 seconds. Make sure batter coats only the bottom and sides of mould, never over the top. 
  8. Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides. 
  9. Take it out from hot oil, and let it cool over paper towel to soak up all the oil. 
  10. Repeat until all batter is used up. Store in air-tight containers.
Strawberry Flavour Kuih Rose:
Ingredients : 
  • 60g rice flour
  • 20g sugar 
  • 80g fresh milk 
  • 1 egg yolk
  • 1/2tsp strawberry paste
  • some pink food colouring 
  • Oil for deep frying 
Method: 
same as above.


I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Friday, January 11, 2013

沙谷糕(Steamed Pearl Sago with coconut)

很久都没有做娘惹糕点了。
突然心血来潮想做这个好久都没有做的糕点。
也正好把那剩下一点点的沙谷米给解决掉。
明天老公的同事们有个聚餐会,我老公说我负责甜点。
结果我在厨房罚站了一个早上。
听见外面机器的声音很吵,一直“轰轰”的作响。
心理其实也不当一回事。
觉得应该是清理马路或是邻居修理房子又或是锯树和割草之类的。
自己就这样忙着自己的家务事。
后来空闲了,喝着咖啡时,实在忍无可忍了就问孩子们:
你们可以看看外面到底是在做什么吗?
是不是市议会来种树啊?(因为我家屋前的树前阵子被风吹倒,市议会清理后,说会来种回)所以就这么以为。。。
女儿说,妈咪很多车在我们家外面叻。
啊???
这回才去开窗看个究竟。
原来我家对面着火了。
不过我出去时,人家已经把火扑灭,在散后了。
邻居问我,你不知道吗?
我说,不懂哦,如果等我去救火肯定死了。
他说,是咯,肯定死。
哎哟!有我这样的邻居,应该是他们的不幸。
烧毁了两个房间,还好没有人受伤。
看来,我下次要kpo一点才可以,不要这样关在家,对外面的事都不闻不问了。

上星期刚过了42岁生日。
因为生日当天出远门所以前一天我给自己做了几样喜欢吃的。
有棒棒鸡,炸五香和福建面。
当然免不了红鸡蛋。
42咯,要有长进了,加油!

Ingredient
  • 250gm sago (washed, soaked in water for an hour and drained)
  • 100gm sugar
  • 50g coconut milk 
  • 220gm grated coconut
  • 100gm Gula Melaka, chopped
  • 75g water
  • 1/4 tsp salt
Method
  1. Line a 6" square pan with banana leaf. Grease lightly again. Set aside.
  2. Boil gula melaka with water (with 2 pandan leaves, knotted), stirring frequently until dissolved. 
  3. Combined sago, grated coconut and salt together. Mix well. Divide into 2 portions.
  4. Mix one portion with Gula Melaka and the other portion with sugar and some blue food coloring.
  5. Pour the Gula Melaka mixture into the pan and steam for 15mins.
  6. Pour blue sago mixture over and continue to steam for another 25mins.
  7. Cool completely before unmoulding.
  8. Wrap your knife with a layer of cling wrap and cut kueh into slices. This is an easier way to help you cut your kuih nicely. Enjoy!




Wednesday, January 2, 2013

罐头寿司(canned food sushi)

今天心情很好;因为珀斯的天气终于降温了。
和昨天的40度相比,今天的26度简直是天堂。
早上和孩子运动去;中午去看电影。
去看了儿子一直想看的“家长指导”(Parental Guidance) 。
影片讲述人,Artie.在
继而糗
Artie脑付和教育
21问题,
而他如何己的方式和孙子们互动,的感情更融洽密。
最终得以改善了自己和女儿及孙子的关系。
非常温馨的电影。

今天还是罐头。。。
辣辣的午餐肉和日式鸡丝。
这样也可以做简单的寿司,解决晚餐。
3个人在电影院要掏腰包50澳币,所以晚餐就得省着点了。

Ingredients:
  • 2 cups of sushi rice & 2 1/4 cups of water.
  • 1/4 cup of rice vinegar , 1 tablespoon of sugar, 1/2 tablespoon of mirin and 1/2 tablespoon salt
Method:
  1. Measure and washed sushi rice. Drain, leaving just a little water, and rub the grains together several times with the palms of your hands gently as if you were polishing them.Add plenty of fresh water and rinse out the rice. Drain and rinse until the water is almost clear.
  2. Put rice in a rice cooker or pot. Add the water to the rice. Soaking for at least 30 minutes to an hour is generally recommended.
  3. If you are using a rice cooker, just switch on. If you are using a pot, bring to a boil over medium heat then put on a tight fitting lid. Cook on medium heat for 10-12 minutes or until the water is completely absorbed. Turn up to high heat for a few seconds to get rid of any excess moisture if necessary.
  4. Remove it from the heat and drape a cloth over the pot for about 15 minutes to let it fully absorb the moisture and rest. This final step really makes a difference if you want grains that stick together but are not mushy or watery. A good rice cooker includes this resting time in the cooking cycle, and also allows for condensation to evaporate, so you don't need the cloth draping step.
  5. Mix 1/4 cup of rice vinegar , 1 tablespoon of sugar, 1/2 tablespoon of mirin and 1/2 tablespoon of salt. Heat over low heat in a small saucepan, and stir until the sugar and salt have dissolved. 
  6. Moisten your spatula or paddle with a little of the vinegar. Turn your hot rice out into a big bowl and pour the sushi vinegar over the rice.
  7. Working rapidly, turn and mix the rice, using a cut-turn-fold motion sort of like when you mix in egg whites into a cake batter. Rapidly fan the rice to cool it as quickly as possible. This ensures that the grains will be nice and glossy. Keep going until the rice has absorbed the vinegar and cooled down.

To assemble:
  1. Place one sheet of nori on a bamboo sushi mat.
  2. Wet your hands, spread a thin layer of rice on the nori and press into a thin layer.
  3. Arrange cucumber, rolled Omelette, spam hot & spicy/ canned teriyaki shredded chicken/ Tobiko (flying fish roe) OR any ingredients of your choice and spread some japanese mayonnaise length-ways on the rice and place closest to you.
  4. With the helps of rolling mat, begin to roll.  Pressing gently as you roll.  Roll it forward to make a complete roll. Repeat with remaining ingredients.
  5. Cut the roll into six equal pieces, first cut across the center with a sawing motion, not pushing down too hard, then cut each half-roll into thirds, wiping the blade of the knife with the moist cloth to remove the rice residue when necessary. Serve immediately.


Tuesday, January 1, 2013

三丝肉碎包


佳节过完了,大家应该都已经收拾好心情准备开工了吧?
尤其星马一带的朋友更是忙着为孩子开学而忙碌。
我们这儿还没开学,还在继续放假直到二月。
这两个星期的天气都在38-42度中徘徊。
可以想像我们是如何的度日如年。。。
热情的天气让我睡不好也吃不下。
为有看见咖啡就如同看见救星般爱不释手,尤其是冷冷的咖啡冰。
我女儿天天为冰箱里的冰棒忙碌。
她还很用心的一直顾住我有没有把冰棒埋在冰块里;
她说这样比较快结成冰。
果汁,冰淇淋,冰棒,水果,沙拉是最好的果腹充饥食品。
人变得懒惰,没力气。
不想在厨房发站,流汗。
罐头也成了我的必须品。
没有出门买东西时,罐头是不可缺乏的。
所以今天请大家吃的也是罐头包;哈哈。。。
和之前做的炒三丝包子大同小异。
这次加了吃剩的半小碗猪肉碎(食谱参考这里)和罐头鹌鹑蛋。
好吃哦!原来罐头也可以做出好吃的东西。
当然多吃无益,如果怕危害健康,您还是自己斟酌做不做这类包子。
不过我倒是做上瘾了,今天还用罐头食材做寿司;
下一次想要试试五香肉丁包,嘻嘻。。。不敢吃下肚的,就用眼睛看好了。



Ingredients:
  • 200g plain flour, 3g instant dry yeast, pinch of salt, 100g milk, 40g castor sugar, 1+1/2 tbsp shortening
  • filling: 1 tin of 古龙炒三丝, 1 tin quail eggs and 1/2 bowl minced pork. Mix well.

Method:
  1. Mix all ingredients except shortening into a rough dough.
  2. Add in shortening and knead into a smooth dough.
  3. Cover with a piece of wet cloth and rest for 30 mins before shaping.
  4. Divide dough into 30g each.
  5. wrap in fillings and seal it tightly. Place on a baking paper and arrange into steaming tray.
  6. Prove for another 30 mins before steaming.
  7. Steam at moderate high fire for 10 mins. Allow a small gaps by lifting the lid after steaming for 5 mins. Turn off heat and let it sit undisturbed for another 3-5 minutes.
  8. served hot.

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