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.