Saturday, March 30, 2013

Sarawak Laksa & Bingka Ambon

朋友从沙捞越回来,给我带回了一大包当地的拉沙料。
从没有自己做来吃过;这还是第一次尝试做。
之前在3 Hungry Tummies 那里看过这贴子,
很有兴趣做,但是就是懒惰而耽搁了。
这次有现成的料当然是快快做来吃咯。
感谢Diana的用心良苦,为我们几个好吃懒做的朋友带回了这个宝贝。
真的很好吃的作料。
我自己再加了一些香茅,buah keras和小葱头,嗯。。。感觉还真的很棒。
再来一个从来没做过的ambon, 味道嘛,还可以啦。
可是我老公却很喜欢一下。
如果有ambon的模应该会做得更好吧?
这样会比较自我安慰的。
沙捞越的拉沙可以参考: 3 Hungry Tummies laksa pasteSarawak Laksa
如果你和我一样有预先做好的用料,那么就参考这里


Bingka Ambon: 
Recipe fr Bittersweetspicy: Bingka Ambon

Ingredients:
  • Yeast Mixture: 100g plain flour, 125 ml water, 1 packet instant yeast
  • 300 ml coconut milk, 15 kafir lime leaves, 2 lemon grass (crushed), 2 pandan leaves
  • 1 tsp salt
  • 280g sugar
  • 225g tapioca flour
  • 25g glutinous rice flour
  • 7 eggs
Method:

  1. Combine all ingredients for yeast mixture. Mix thoroughly & leave aside for 15 minutes.
  2. Combine coconut milk, tumeric powder, kafir leaves, lemongrass, pandan leaves, salt & sugar in a pot & cook, stirring continuously, until boiled. Remove and strain mixture. Set aside for 450ml.
  3. Combine tapioca & glutinous rice flour. 
  4. Add in yeast mixture & mix using hand whisk.
  5. Add in egg one at a time & continue mixing.
  6. Add in warm coconut mixture in several additions. Continue mixing for about 15 minutes. Set aside for 2 hours.
  7. Heat up Kuih Bahulu mould on  stove using low fire & grease it. 
  8. Pour mixture into the mould until 3/4 full. Stir mixture thoroughly before pouring. 
  9. Once  little holes start to form on the surface, cover the mould. Leave to cook for few  minutes.
  10. Remove bingka from mould & repeat process until finished.


Friday, March 29, 2013

复活节十字面包

几乎是休息状态的我,今天冒出来一下;
祝贺大家复活节快乐。
今年也和往年一样,没有买巧克力送给朋友们。
虽然大大小小的百货市场都在促销巧克力,
可是我也只是和它们擦身而过。
好久都没有做面包了。
昨天在厨房里忙了44粒十字面包。
分送给朋友们。
不能决定要做传统式的还是巧克力口味的。
就这样,做了两种。
今天再战一轮,待会儿去看大姨,也有首信了。

食谱参考之前做过的,巧克力十字面包传统式的复活十字面包








Sunday, March 17, 2013

炒饭包子(Steam Bun with Fried Rice Filling)

做着包子,心不在焉。
满脑子都是等下做什么?明天要吃什么?
一件一件的事,真的是没完没了。
认真的叫自己不要再为明天吃什么穿什么而忧虑了。
我的生命不由得我掌控;
想得再完美的计划,若上天没有恩赐生命,我什么都不是。
想得再好再妙也无福消受。
一位移民来的爸爸,独自在泳池游泳健身;
却没想到自己会在运动一半,心脏病发,永远离别了妻子和孩子。
留下伤心的家人。
同样是离乡背井移民的我,知道了非常伤心。
若换着是我又会以怎样的心去面对呢?
活在当下是每个人应该警醒自己的。
人的一生不过就是昨天、今天和明天。
昨天已经过去,今天正在进行,明天还没有开始; 明天的明天或许也就是人生的句号。
在今天做的每件事,都应当是自己最想做和最喜欢做的事。
不该辜负了今天的生命,而遗憾连连。

玛窦6:34 所以你们不要为明天忧虑,因为明天有明天的忧虑:一天的苦足够一天受的了。

这个包子是我和女儿的构思。
不为什么只因为桌上那碗剩下的炒饭。
味道还蛮不错的。
哈哈。。。如果很难想像的话,就做一回试试吧!

Ingredients:
  • 200g plain flour, 3g instant dry yeast, pinch of salt, 100g milk, 40g castor sugar, 1+1/2 tbsp shortening
  • filling: 1 bowl of fried rice

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.


Wednesday, March 6, 2013

牛油饭&干咖喱&啊杂菜(Butter Rice with Dried curry Chicken & Acah)

随着体重不断的增长,不得不和甜点说再见。
原本想不上来了;反正也没做什么烘焙。
但是意外的今天随性的煮了一餐蛮好吃的晚餐;
尤其那个干咖喱鸡,没有椰浆,算是简单容易做也算健康的菜肴。
而且老公说,这个要分享。
所以我就出现了。
还有那个之前和朋友学做的阿杂菜(看这里),
今天在她的允许之下,我终于有幸上这个食谱。
但是调整了量,因为她的食谱做起来好多。
再来是那个香香的牛油饭;
做了好多回。
今天想要拷贝之前的食谱才发现原来都没有上过叻。
太奇怪了。
所以无论如何这次得把它给贴上来。
最后希望大家会喜欢。

Dried Curry Chicken (without coconut milk):


Ingredients:
8 chicken wings 


Spice Ingredients:
1 small red onion
1/2 tomatoes
1 tbsp A1 curry chicken paste
2 tbsp curry powder
2 sprig curry leaves 
Seasoning
2 tbsp kecap manis ( dark sweet sauce)
1 tsp Salt
Method:
  1. Blend onion and tomatoes into paste. 
  2. Heat up wok with 2tbsp oil,  sauté (1) together with curry paste and curry powder until fragrant.
  3. Add in chicken and curry leaves and fry well. Add in 1 cup of water, cover the pot, braise over low heat for 20 minutes or until the chicken becomes tender. 
  4. Open lid and continue cooking until the sauce becomes thick. 
  5. Remove and serve with butter rice.
Butter Rice: (adapted from Nasi Lemak lover)







Ingredients:





3 cups Basmati rice, washed and drained
5 cups chicken stock, adjust accordingly according to rice cooker instruction
40g butter
1 and 1/4tsp salt or to taste
A pinch of turmeric powder, for colouring purposes only (optional)
1/2 cup of mixed pea & corn

Method

  1. Mix all ingredients except pea and corns in a rice cooker and cook.
  2. Add in mixed pea and corn 5 mins just before the rice cooked. 
  3. Fluff rice with chopsticks before serving.

Ingredients:
2 cucumbers, half lengthwise, center core removed and cut into 1 1/2 inch strips with the skin
1/2 cabbage, cut into big pieces
2 carrots, skin peeled and cut lengthwise
50g French beans, cut into 1 1/2 inch lengths
50g long beans, cut into 1 1/2 inch lengths
50g roasted peanuts, ground
Salt to taste
Sugar to taste
5 tablespoons oil
Spice Paste:
12 Shallots
12 fresh red chilies

1/2 inch fresh turmeric
1/2 fresh galangal
3 candle nuts
2 lemon grass
Tamarind Juice:
1/4 packet of Tamarind pulp
1/4 cup of water
1/4 cup of vinegar
1/2 cup sugar
1/2 tbsp salt
Method:
  1. Soak the tamarind pulp in water for 15 minutes. Squeeze and extract the juice and set aside.
  2. Blend the spice paste in a food processor and set aside.
  3. Heat up a wok and add oil. Stir-fry the spice paste until aromatic. Add tamarind juice and bring to boil. Add salt and sugar to taste. Set aside till cool.
  4. Blanching vegetables to a rapid boil. Blanch the vegetables (except cucumber) one type at a time for 15 second. Remove and using a clean kitchen towel, squeezed the water out of the vegetable and set it aside. Add vinegar to all vegetables and marinate for 1/2 an hour. Check seasoning as you might need to add more sugar to it.
  5. Stir in all the prepared vegetables with spice (3). Mix well.  Store in a clean jar and refrigerate. 
  6. Dish out, let cool and serve with ground peanuts and sesame seeds. Acar is best served overnight.

Friday, March 1, 2013

年糕二重唱(2types of Nian Gao)



年过了,但是年糕还是要吃。
买不到芋头,那就将就点,只吃甜蕃薯也不错。
最近看到很多人都上各种不同的年糕食谱。
蒸,炸和烤都有。
试做了用春卷皮包着年糕再去炸,不是很喜欢。
也试了用千层酥包裹年糕再去烤;这个很不错。
我老公很喜欢。
今天就试试这个蕃薯蛋裹年糕,
也非常不错,我想孩子们会喜欢。
最不会错的就是传统的年糕夹着蕃薯和芋头
因为我最最最喜欢。
贪心的后果,油太满了;结果做完后,清洗工作双倍;
这叫自作自受。

Sweet Potato Balls with Nian Gao (Refer厨苑食谱 

Ingredients:


  • 350g mashed sweet potato
  • 80g plain flour, 1tbsp rice flour
  • 1tbsp sugar
  • 1/2 tsp salt
  • 200g nian gao, cut into small square pieces
Method:

  1. Combine all the ingredients to form a  smooth dough. 
  2. Divide dough into 12g each.   Wrap in  nian gao as filling and shape into ball.
  3. Coat the balls with flour and deep fry in medium hot oil until golden brown.
Fried Nian Gao (Refer Lamakitchen)
Ingredients:
  • 10 slices of Nian Gao (sliced 0.3-inch)
  • 20 slices of sweet potatoes (peeled and sliced 0.3-inch)
  • 1/2 cup all purpose flour
  • 1/2 cup rice flour
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/3 cup water

Method:
  1. Combine rice flour, all purpose flour, salt, baking powder and water in a bowl. Whisk them until become smooth batter. Note: Make sure the batter is not too thick and not too watery.
  2. Heat up oil.
  3. Place one piece of nian gao between two slices of sweet potato. Try to put a little batter in between to make them stick together.
  4. Coat them evenly with the batter.
  5. Deep fry them with medium heat until golden brown.
  6. Drain on paper towel before serve.

Search This Blog

Loading...

Recent Posts