Thursday, February 28, 2013

烧鸡鸡粒饭(Chicken Rice Balls with Roast Chicken)

很久都没有吃鸡饭了。
每次告诉孩子今晚吃鸡饭,他们都会很高兴。
我也不明白为什么鸡饭会那么受欢迎。
但是对孩子们来说就是很好料的一餐。
对我来说也是简单的一餐。
不用绞尽脑汁,也不用炒到整个厨房油油的。
那天问朋友煮什么晚餐,她就说烧鸡饭。
啊!是咯,好主意;
真的好久没吃烧鸡饭了。
于是买了4个鸡腿连着腿上肉,做了个烧鸡。
我特别喜欢炭烧鸡翅,所以这次就用同样的方法来烤鸡。
再把鸡饭做成马六甲闻名的粒粒鸡饭;
就这样我昨天好像回到了家乡。

Ingredients:
Crispy Roast Chicken Maryland:
  • 4 chicken maryland
  • 2tsp salt, 1tsp 5spice powder, 1/2 tsp pepper, 1tbsp sweet soy sauce, few drops of red colouring
Method:

  1. Blanch the chicken in hot water. Drain.
  2. Marinate the chicken for at least 2 hours.
  3. Leave the chicken to air dry for 4 hours until the skins are dried.
  4. Preheat oven to 200C. Bake for 25mins.
  5. Deboned and cut into slices
Chicken Rice Balls:
  • 2 cups jasmine rice, washed and drained
  • 2tbsp oil
  • 1 whole clove garlic
  • slices ginger, unpeeled
  • 1tsp salt
  • 2 pandan leaves, knotted
  • 2 1/2 cups chicken stock
Method:
  1. Heat oil and saute garlic and ginger until aromatic. 
  2. Stir in rice and fry for about three to four minutes. Place rice in an electric rice cooker. 
  3. Add stock, salt and pandan leaves. When rice is cooked and fluffy, scoop out with a ladle and roll into balls (while rice is still hot). Set aside.
Chilli Sauce:
  • 6 red birds eye chillies
  • 2tbsp grated ginger
  • 2 cloves garlic
  • 2tbsp Thai sweet chillies
  • 1tbsp chicken stock
  • 1tsp vinegar
Method:
  1. Combine everything in a blender. Blend into smooth paste. 



I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.
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Wednesday, February 20, 2013

荔枝慕斯蛋糕 (Lychee Yogurt Mousse Cake)

这是过期的甜点。
情人节时给两个孩子做的。
其实这个荔枝慕斯蛋糕原本是要在朋友生日当天做来送给他的;
但是当时我身体不舒服,又有点累,结果打消了念头。
反正材料都有了,于是就在相隔两天后的情人节我把它给搞出来了。
这是一个很清新的口味而且非常好吃的蛋糕。
或许是我们都很喜欢荔枝吧,所以觉得很美味。
特别喜欢okashi的special biscuit sponge.
上一次尝试用这个食谱做了个瑞士卷,觉得很不错。
这次再做,拿来当垫底也很好。
如果想做免烤乳酪蛋糕,又不喜欢饼干底的话,可以考虑用这个蛋糕做底部。
情人节虽然过了,希望大家还是一样和自己心爱的人相亲相爱。
那么天天都会是情人节了。
Ingredients:
Special Biscuit Sponge : (recipe adapted from Okashi by Keiko Ishida)
  • 20g pastry flour, 10g corn flour
  • 18g unsalted butter, melted
  • 45g egg whites
  • 30g caster sugar
  • 40g egg yolks
Method:
  1. Preheat oven to 200C.
  2. Line 6" square cake pan with baking paper.
  3. Sift pastry flour and corn flour.
  4. Beat egg whites with an electric mixer until foamy. Add sugar to egg whites and beat until stiff peaks form.
  5. Add egg yolks and beat until combine.
  6. Fold flours into egg mixture with spatula.
  7. Pour melted butter into batter and fold well.
  8. Pour batter into cake pan and spread evenly with a scraper.
  9. Bake for 12-15 mins. Cool completely and peel away the layer of brown skin on top. Place an 5" round cake ring on cake and cut out a round piece. Leave cake in cake ring and cover bottom of cake with cling film and a stainless steel tray. Set aside.
  10. Balance of cake can cut into small pieces and lay in the bottom of cups.
Ingredients : 
Lychee yogurt mousse (recipe adapted from Bake In Paris)
  • Canned lychee 
  • 30g Egg white 
  • 30g Sugar
  • 70g whipping cream
  • 60g plain yogurt
  • 10g Gelatine powder
  • 2tbsp Hot water
Method:
  1. Open lychee can and leave aside 5 pieces of lychees for decoration.
  2. Weight the rest of lychees plus syrup to 350g. Puree them until fine.
  3. Separate 200 grams for mousse, and 150 grams for jelly topping.
  4. For jelly topping, strain lychee puree into fine juice. Set aside for later use.
  5. Make meringue. Beat egg white at until foamy. Add in sugar and beat till soft peak form. Leave aside.
  6. Beat whipping cream until soft peak form. Set aside.
  7. Melt gelatine in hot water. Set aside for 5 minutes.
  8. In a clean bowl, mix together lychee puree with yogurt.
  9. Then fold lychee mixture into meringue bowl and mix well at low speed.
  10. Fold in whipping cream and at last add in gelatine
  11. Pour into cake ring and refrigerate for 2 hours. (the mousse is able to makes one 5" round pan and 2 stand glasses).
Jelly Topping:
  • 150g above strained lychee puree
  • 5g Gelatine powder
  • 1 tbsp hot water
  • Pink rose colouring
Method:
  1. Melt gelatine powder in hot water. Leave to cool.
  2. Mix with lychee puree. Add pink coloring. Pour on top of lychee mousse layer.
  3. Refrigerate overnight.


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Tuesday, February 19, 2013

麦香咖喱角(wholemeal spiral curry puff)


休息了几天什么都不想做。
家里实在也不缺少吃的。
蛋糕,年饼,吃得多了,真的很害怕那身材一直在向横发展。
尤其看见老公的肚子好像怀孕般,实在让我不敢踏入厨房。
这样也好让我把时间花在别的事情上。
今天突然想吃咖喱角;
篮子里也有好多马铃薯和洋葱,于是决定弄几个来吃。
炒好馅料才发觉到原来最近不做糕点,就连面粉也忘了补货。
秤一下只剩下200克的面粉;又懒惰出去买。
最后铁了心用高筋面粉和麦粉替代,心理祷告着最好别出状况。
惊奇折叠面皮的过程非常好操作,
整个制作过程都非常的顺利,没有混酥的状况。
最重要的是炸时也很好,几乎没有爆裂的现象。
这使到炸完后的油不污浊;
我在想这也可能是折叠时多做了两次,所以层次较多和密,
馅料也就不太容易流出来。
总之,今天的这个食谱虽说是不太合常理,
但是我个人非常的满意。
这个星期六的聚会我要再做,看看是否真的行得通,
还是今天的实验只是侥幸而已。

Ingredients:

Fillings: 
  • 4 medium size potatoes, cubed
  • 1 big onion, cubed
  • 2tbsp curry paste (A1 brand)
  • curry leaves
  • salt and sugar to taste 
  • 3 hardboiled eggs cut into wedges
Method:
  1. With 2 tbsp oil, fry onion and curry leaves until softened.  
  2. Add in curry paste and potatoes.  Fry for a minute.  Add in water and simmer until potatoes are soft.  Season with salt and sugar.
  3. Cook until dry.  Dish out and set aside to cool.  
Water dough pastry:
  • 50g plain flour, 50g wholemeal flour, 100g High protein flour,  1 tbsp rice flour
  • 1tsp salt, 1tsp sugar
  • 2tbsp cooking oil, 1tbsp butter
  • 110ml water
Oil dough pastry:
  • 100g plain flour, 1 tbsp rice flour, 50g shortening 
Method:
  1. To make water dough: Place flour in a mixing bowl. Rub in oil and butter and add in the water. Knead into smooth dough. Leave aside to rest for 10 minutes. 
  2. To make oil dough: Rub shortening into the flour to form oily dough. Set aside for 10 minutes.
  3. Flatten water dough and roll into rectangle shape.
  4. Wrap oil dough inside the water dough and roll out into a rectangular shape on a floured surface.
  5. Fold 1/3 of the pastry into the centre, then fold the bottom third up over it.  Turn the dough 90 degrees and roll out again.  Repeat folding, rolling and turning 4 times.
  6. Then roll the dough into a long spiral rope (like a swiss roll) and let rest for about 20 minutes.
  7. Using a knife, cut the dough into 16 pieces.
  8. Use a rolling pin, roll out each dough into a circle.
  9. Fill with fillings and crimp the edge.
  10. Heat enough oil in a wok/pan.  Deep fry the curry puffs over medium-high heat until golden brown. 


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Friday, February 15, 2013

Winners Announcement for Jane's Corner 1st Giveaway


Good Morning Everyone!
Thank you everyone who entered my 1st Giveaway.  I've received 146 entries from my blog.  I did the first two draws and my girl, Michelle did the last lucky draw. 

Congratulations!!! Here are the three winners of the giveaway.

1) Winner for the 12 cups (5.7 x 8.3 x 1.6cm) Madeleine Pan : 
    Koh Pin Joo; Email add: pinjoo@hmail.com

2) Winner for 24 cups (4.2 x 2cm) Mini Muffin Pan:
    鲸鱼蓝蓝蓝

3)Winner for the 20 cups (4.3 x 3.2 x 1cm) Mini Madeleine Pan:
     Aunty Young 安迪漾

Please email your mailing address to cheweepeng@yahoo.com within 48 hours. Thank you. 


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Thursday, February 14, 2013

玫瑰露优格戚风(Rose water Yogurt Chiffon)

2月14日对许多的朋友来说都是浪漫的一天。
尤其是在热恋中的人们更是非常期待这一天吧?
我不是浪漫的女人;但是有个非常热情的老公;
为此,他烦我也烦。
他烦,因为他的女人不浪漫。
我烦,因为我的男人要浪漫。
经过这么多年被我泼冷水泼惯了,他也不再太刻意了。
因为面对这么样的老婆,他应该“醒悟”和真的觉得实在没趣了。
今天一早我女儿问我,妈咪今天我们要怎样庆祝?吃什么好?
我说,我很懒惰。
女儿好像有点失望。
我告诉她,我会努力坐点好吃的。
于是牺牲了我的晨运,也没去教堂。
回来做了两个蛋糕,一个送给我亲爱的孩子们;
另一个当然是送给我的爱人咯。
今天就上这个简单的戚风;
送给我的老公,告诉他,我的爱就像这个蛋糕一样,简单不花巧;
但永远不过时,永远给人清新的感觉。
祝福大家情人节快乐。


Basic Ingredients: 
  • 85g yogurt, 50g oil, 4 egg yolks, 70g low protein flour
  • 4 egg whites, 70g fine sugar, pinch of cream of tartar
  • 1 tsp rose water, some pink colouring
Method:
  1. Preheat oven 160C.
  2. Heat up yogurt and oil till warm (40C) and add in egg yolks. whisk well.
  3. Sieve in the flour and whisk till well combined.
  4. Add in rose water and pink colouring. Mix well. Set aside.
  5. Whisk whites till foamy. Slowly add in sugar and continue beating until peak form. Fold in whites into yolk mixture.
  6. Pour batter into 20cm chiffon tin. Bake for 40-45 mins. Once baked, turn your chiffon tin upside down and cool completely before taken out from tin.

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Friday, February 8, 2013

巧克力慕斯蛋糕


面对着黄橙橙的照片,显。。。
但是没办法啦,我不善于夜间照相。
今天不上来先拜年就不得空了。
做了个君之的巧克力慕斯蛋糕,是明天饭后的甜点。
就借着它祝福大家:大吉大利,富贵满堂,春风满面,福禄寿喜, 满载而归。
别忘了情人节和我有约;我们还有抽奖游戏要玩!
到时见咯。


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Tuesday, February 5, 2013

椰香金丝球(Coconut Golden Balls)

我不是很喜欢椰丝饼,但是被Freda的金丝球给迷倒了。
这次,Freda为新加坡的美食杂志,食尚品味Gourmet living 写新春糕点。
于是我有幸看中了几样新年饼,也逐一的尝试。
这个外表吸引人的金丝球,不只外表讨人喜欢,味道也很好。
我因为家里没有奶粉了,于是加入了香香的好立刻;
就连我家小姐原本和椰丝绝缘的,也愿意尝试;
而且频频点头说好。
可惜Freada没有部落,不能连接。
我只能在这里说,谢谢她的食谱了。

Ingredients:
  • 50g butter, 50g icing sugar, 1 yolk, 20g milk
  • 80g desiccated coconut, 30g plain flour, 20g Horlick
  • additional 20g desiccated coconut for coating, candy heart shape for deco
Method:
  1. cream butter and icing sugar till pale.
  2. add in yolk follow by milk and mix well. 
  3. add in desiccated coconut, flour and Horlick mix to combine.
  4. Take a small portion and roll into ball (about 1.5cm in diametre)
  5. Roll the small ball in the additional desiccated coconut and make sure it is well coated.
  6. Put the candy heart at the centre of each ball.
  7. Arrange in baking tray and bake in preheated oven 170C for 15 mins or until golden brown.







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Monday, February 4, 2013

年饼(四款)CNY Cookies (4 types)


现在很多人都在倒数农历春节的到来吧?
在澳洲这个时候,很多人都会扑在学校,因为是孩子们新学期的开始。
载送孩子的任务又开始了。
今天有点寂寞,家里只剩下我一个人。
也好,这样我才有时间整理一下照片上贴子。
虽然说这里的农历新年并不比家乡的热闹,
但是随着大量的外来移民,特别是中国大陆的人们;
西澳的春节不再那么的冷清和无聊。
华人商店的年货更是应有尽有;看得我眼花缭乱。
年饼还是自己做,本来只想做几样过过瘾;
结果是越做越起劲,还自告奋勇帮朋友做。
接下来的这个星期我空闲了,只剩下黄梨饼就收工。
家里也大扫除了,这一环节本来是要省掉的;
但还是过不了自己那一关。
怪不得朋友说:Jane,你真的是不可以坐diam-diam.
呵呵。。。这就是我咯,改不了的。

Chinese Almond Cookies

Ingredient: (makes 60 at 7g each)

  • 160g almond meal, 150g plain flour, 1tbsp corn flour
  • 45g icing sugar
  • 100g oil
  • 1 yolk for glazing, some sliced almonds for deco
Method:
  1. In a mixing bowl sift in flour, almond meal and corn flour. 
  2. Then sift in icing sugar and mix well. 
  3. Add in the oil. Stir and mix until the mixture comes together to form a soft pliable dough. (If too dry then you can add a bit more oil)
  4. Pre-heat oven to 170C.
  5. take a little dough and roll them into small balls then place on the baking tray with baking paper.
  6. Glaze the top with egg wash and arrange almond slices on top of each cookie. 
  7. Bake cookies for 15-18 minutes or until light golden brown. 
Peanut Cookies
Ingredients:
  • 200g peanuts, fried/roasted and ground until fine
  • 30g fine sugar, 50g brown sugar
  • 150g plain flour
  • 2tbsp peanut butter
  • 100ml peanut oil
  • 1 yolk for glazing, some pine nuts for deco
Method:
  1. Put grind toasted peanuts, flour and sugar in a mixing bowl.
  2. Mix in peanut butter.
  3. Add in the oil. Stir and mix until the mixture comes together to form a soft pliable dough. (If too dry then you can add a bit more oil)
  4. Pre-heat oven to 170C.
  5. take a little dough and roll them into small balls then place on the baking tray with baking paper.
  6. Glaze the top with egg wash and arrange a pine nut on top of each cookie. 
  7. Bake cookies for 15-18 minutes or until light golden brown. 
Matcha Butter Cookies
Ingredients:
  • 100g butter, at room temperature
  • 25g icing sugar
  • 15g matcha powder
  • 60g High protein flour, 25g rice flour
  • some chocolate chips for deco
Method:
  1. Cream butter with icing sugar. 
  2. Add in matcha powder and mix well.
  3. Sift in bread flour and rice flour, mix to combine.
  4. Fill the soft dough into a piping bag that fill with flower tip and pipe out on a baking tray.
  5. Put a choc chip on centre of each cookie.
  6. Bake at pre-heated oven at 160C for 15mins or golden brown.
Cheese Almond Cookies
Ingredients:
  • 100g butter (at room temperature)
  • 40g icing sugar
  • 1 yolk
  • 50g grated parmesan cheese
  • 120g plain flour, 1/4tsp baking powder
  • 1 yolk for glazing, 60g almond nibs for deco
Method:
  1. Sift flour and baking powder together.
  2. Beat butter with icing sugar. Add in yolk and mix well.
  3. Add in grated parmesan cheese. Mix well.
  4. Slowly add in flour, mix mixtures to a soft dough.
  5. Pre-heat oven to 170C.
  6. take a little dough and roll them into small balls
  7. Dip each ball in beaten egg. Remove and coat with some almond nibs then place on the baking tray with baking paper.
  8. Bake cookies for 15-18 minutes or until light golden brown.






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Friday, February 1, 2013

第一次送礼 (Jane's Corner 1st Giveaway)

二月天,天气依然很热。
但是我的烤炉天天都在工作。
新年没有回家过年的感觉是怪怪的。
所以把自己埋在厨房里,嗅嗅新年饼的香味。
这是我可以做的。
下星期孩子们开始新学年。
我又要开始我司机的任务了。
在还没开始忙之前,我逛了一回百货公司。
买了喜欢的玛德琳和杯子烤盘,作为我部落的第一次“礼物”
这一路来,收太多朋友们的礼物了,让没有做过这种送礼的我来说真的很不好意思。
这次就乘新年,搞搞气氛吧!
3样小礼物在等待主人,祝大家好运咯!

抽奖规则:
1) 参与抽奖的朋友,请在这里留言“我要参加Jane's Corner首次礼品抽奖游戏“。
2) 如果没有部落,请留下姓名和网址。
3) 参加者不分国籍
4) 截止日期: 14022013

I have three gifts  to give away. For a chance to win one of the gifts, please provide the information below to be in the draw:

1) Leave me a massage “ I want to join Jane's Corner 1st Giveaway"
2) Please leave your name and e-mail address if you do not have a blog.
3) Every one are welcome to join in this Giveaway contest. 
4) Closing date : 14/02/2013

做了喜欢的原为玛德琳,
突然觉得这个玛德琳蛋糕模子好像可以做我们的传统鸡蛋糕叻。
哈哈。。。把奖赢回去的朋友可以试试看 :)

Ingredients

  • 50g melted butter
  • 1 large egg
  • 50g caster sugar
  • 50g plain white flour
  • half teaspoon baking powder
  • icing sugar for dusting
Method
  1. To make Beurre Noisette (French term for "brown butter" or literally "hazelnut butter"). Melt butter in a saucepan over low heat for few minutes until it turns a golden brown and has a nutty flavor. Set aside.
  2. Whisk egg and sugar until pale and fluffy (4-5 minutes). Sift over flour and baking powder and fold through.
  3. Fold in butter mixture a little at a time until just incorporated, cover with plastic wrap and refrigerate to rest (4 hours-overnight).
  4. Preheat oven to 180C. Divide mixture between buttered 20 mini hole madeleine moulds (do not spread it out). Bake until golden and cooked through (10 minutes), then tap tray to release madeleines.


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