Wednesday, September 24, 2014

黄梨酥饼(Pineapple Tarts)

假日老公不在家是少有的。
也好,难得我一个人,乐得清静。
收拾冰箱时,看到上两个星期拌好的黄梨馅料。
一直想做,但苦于没时间,就这样一直搁着。
既然闲着,我就开始动手做了它。
之前就一直很想做这看来比较容易的食谱。
但是,看容易,要做到工整还不是一般的容易。
这个食谱和做法,我本人还是很喜欢。
最重要是不用多多模具也可以做到;而且好吃。
值得一提的是我还是第一次把炼乳加入蛋黄里再扫面。
其实也没什么特别,但是挺新鲜的感觉。
好像学了一样新事物,很高兴。
这个看来能用在面包上,应该不错。
下次会尝试的。

Recipe adapted from Indochine Kitchen


Ingredients ( pineapple jam ):
  • 2kg pineapple, roughly 4 medium size pineapples
  • 500g sugar (I mixed in some rock sugar)
  • 3 cloves, 5cm cinnamon stick
Ingredients ( cookies ):
  • 200g butter
  • 50g confectioners' sugar
  • pinch of salt
  • 40g powdered milk
  • 280g flour, low gluten or all purpose
  • 20g cornflour
  • 2 egg yolks
For egg wash:
  • 3 egg yolks
  • 1/4 tsp condensed milk
Method ( pineapple jam ):
  1. Puree pineapple in an electric blender till smooth.
  2. Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat, stirring continually until thicken and can be piped or rolled, remove from heat.
  3. Cool completely before use.
Method ( cookies ): 
  1. Sift flour, milk powder and corn flour.
  2. Cream butter and sugar till light and fluffy.
  3. Add egg yolk, one at a time. Mixed well.
  4. Add in (1) flour mixture and beat over low speed to form a soft dough.
  5. Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.
  6. Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
  7. Use a sharp knife to cut them up into 4cm log and arrange on baking tray.
  8. Preheat oven to 160C.
  9. Egg wash twice.
  10. Bake in preheated oven 15-20 mins or till golden.
  11. Cool and store in airtight container.



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Tuesday, September 23, 2014

巧克力粒饼干 (Double-Choc Chips Cookies)

很久没有和女儿一起烘焙了。
她一直嚷着要做 choc-chip  cookies, 因为她说她最喜欢吃这饼干。
是吗?为什么我一直都不知道的?
我呢?不喜欢吃这种饼干。
我宁愿吃乒乓牌的苏打饼,也不愿意吃这种甜甜的饼干。
既然她都开口了,我也不想扫兴;
两个人很快的就把这饼干做好了,
然后就是痴痴的等吃。
抱着两罐饼干,一面看电影,一面吃着,
看来她真的很享受哦。
也好,至少她也上了一堂烘焙课。
这种简单的食谱很适合她这种年龄,
是时候让她自己学着做喜欢的食谱了。

Recipe adapted from Donna Hay

Ingredients:
  • 125g butter, chopped
  • 1 cup caster sugar (i used brown sugar)
  • ½ teaspoon vanilla extract
  • 1 egg
  • ⅓ cup (80ml) milk
  • 2 cups (300g) plain (all-purpose) flour
  • 1 tsp baking powder
  • 1 cup dark & white chocolate chips
Method:
  1. Preheat oven to 180°C (355ºF). 
  2. Place the butter, vanilla, sugar, egg, milk, flour, cocoa and baking powder in a food processor and process until a soft dough forms. 
  3. Place dough in a bowl and stir through the chocolate chunks. Shape 2 tablespoons of dough into flat rounds and place, allowing room to spread, on baking trays lined with non-stick baking paper. 
  4. Bake for 15 minutes or until brown. Cool on trays. Makes 18. 
  5. To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be a deep brown colour. Cool on trays as the cookies will continue to cook after you’ve removed them from the oven.


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Sunday, September 21, 2014

Mee Rebus


我老公想吃mee rebus 不是一两天的事了。
妈妈家外面的那档 Mee Rebus 和 Mee Rojak 都是我们喜欢的。
还有就是我家婆也很厉害煮这Mee Rebus。
既然她那么厉害煮,我当然是坐着吃比较舒服咯。
再说,她的看家本事我通常都是“远观”及“欣赏”就好;
老人家嘛,都喜欢露两手自己的招牌菜来款待孩子和孙子们,
所以,我选择识趣的吃就好。
星期日是特别懒惰的日子。
尤其最近非常的忙,遇到假日,只想像死尸一样躺着不动。
可是提起Mee Rebus, 家里每个人的眼都亮了。
于是选择了比较简单的方式完成了这任务。
因为怕肥,用了金瓜和红番薯取代马铃薯。
味道还很不错。
至少吃起来不会那么充满罪恶感。


Recipe adapted from Rasa Malaysia


Ingredients (Mee Rebus):
  • 1/2 packet of instant chicken curry paste 
  • 2 tbsp curry powder
  • 250g potatoes (peeled and cut into pcs)
  • 250g orange sweet potatoes (peeled and cut into pcs)
  • 300g pumpkin (peeled and cut into pcs)
  • 1.5 litre chicken stock
  • 1 tbsp tamarind paste
  • 1tbsp sugar
  • 1Knorr chicken stock cube
  • salt to taste
Main Ingredients & Garnishing:
  • Egg noodles
  • Hard boiled eggs
  • Fried Bean-curd (cut into cube)
  • Bean Sprouts
  • Fried spring onion
  • Coriander 
  • cut chilies 
Method:

  1. Boil potatoes, sweet potatoes and pumpkin until tender in a large pot of salted water. Drain and mash until smooth.
  2. Heat up pot and fried the instant curry paste for 1-2mins. Add in curry powder and continue stir fry for another minute. 
  3. Add in chicken stock follow by potatoes and pumpkin puree. Stir in tamarind paste. (Add in more curry paste depending on your taste). Cook till the gravy is boiled and simmer for another 10mins. 
  4. Season with chicken stock cube, salt and sugar.

Ingredients for Prawn & Onion Fritters:
  • 200g fresh prawns (cut into half)
  • 1 brown onion (washed and diced)
  • ¾ cup Chinese chives (diced)
  • 250g self-raising flour 
  • 1 ¼ cup water
  • pepper powder, sugar and salt to taste
Method:
  1. Place chopped fresh prawns, onions and chives in a large mixing bowl. Add flour and water, mix until a smooth paste forms. Season with salt, pepper and sugar.
  2. Heat up oil in a pot for deep frying. Drop a spoon full of batter into the oil and deep fry until golden browned. Leave aside to cool.
  3. Serve together with Mee Rebus.




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Sunday, September 14, 2014

Kajang Satay & Sayur Lodeh With Ketupat


又是久久都没来这里了。
看来这片天已经被我埋葬了。
儿子也因为我很久没有更新网页,叮嘱我必须在礼貌和道德上知会大家一下。
我听了也只是一笑置之。
上星期和朋友闲谈时,朋友也提起我“荒废学业”一事;
天晓得还真的有人等着我翻新贴子。
这真的让我觉得非常的抱歉。
今晚就整理出一点时间,乖乖的坐着做作业吧!
想念很久的马来西亚Kajang Satay;
最后一次吃,应该是10年前了。
但是依然记得自己有多么的喜欢。
上网找了食谱,跟着做,学着做。
就这样做了我心目中喜欢的沙爹。
再来一个我家每个人都喜欢的sayur lodeh。
有菜,有肉,当然suka咯。
希望你也和我一样喜欢就好。

食谱参考以下:

Satay Recipe adapted from : Shannon -JtAsDelish
Sayur Lodeh recipe adapted from : Masam Manis





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Thursday, August 7, 2014

日式炼乳奶油面包(Japanese Condensed Milk Bread)



第一次七早八早穿越长堤,所幸没有被卡在市中心;交通还算顺畅。
还以为下雨的清晨市区必定非常拥挤,
到达学校的时间比预期的早15分钟。
儿子没有急着下车,坐在我身边闲聊。
我望着一辆一辆的私家车把孩子送来学校,
妈妈下车把大大的重重的乐器搬下来给孩子,
孩子们接下乐器,背起,左一个书包右一个乐器,
虽然有点吃力,但还是帅气的和妈妈道别,学习去了。
看着这一幕幕,我有点傻眼了。
喜爱音乐的孩子们,为了学音乐和声乐很多时候不得不在学校上课前,
比别的学生早到1个半小时,或放学后留校,做集体练习。
学习本来就是件苦差事。
这在我读书求学时,早就知道了 :(
如果学习这么痛苦艰难,回家还要面对苛刻的父母,
训条规矩一大堆,从早到晚啰哩啰嗦,想想,是多么闹心的事啊!
所以,努力吧!身为家长的我,加油!
爱我们的孩子就多体谅孩子的心情,营造好的环境,
让孩子可以安心学习,追求自己的梦想吧!

这个走红的面包我也跟风尝试做了。
只是我的风吹得比较慢,来得也迟。
迟了总比没试过好,对吧?


Ingredients:
  • 200g high protein flour
  • 15g condensed milk
  • 120 milk
  • 20g castor sugar
  • 3g instant yeast
  • 20g salted butter
Filling/Sticky Sauce
  • 20g condensed milk
  • 20g salted butter
Topping:
  • Almond flakes
  • Icing sugar
Method:
  1.  Mix all ingredients for bread dough in the mixing bowl (except butter).
  2.  Knead the dough for about 10 minutes, add butter and knead until smooth n elastic.
  3.  Cover and let the dough proof until double in size.
  4.  Once completed proofing, punch out the air in the dough, flatten the dough and roll out into a rectangle size approximately 12″ x 8″.
  5. Cut into four strips. Apply the sticky sauce on the dough strips and stack up layer by layer.
  6. Cut the stacked dough into small portions.
  7. Grease the chiffon pan and arrange the dough in the pan and let it rest for final proofing.
  8. Egg wash the top of the dough and sprinkle with some almond flakes or nuts (if u wish to). 
  9. Bake in preheated oven at 170C for 20- 25 minutes. 
  10. Dust with some icing sugar once it has cooled down.



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Wednesday, July 30, 2014

榴莲小山卷 (Durian Japanese Roll)


最近脑子不太好使,人也懒散。
每天一大堆的计划想做这个,想做那个,却好像一事无成。
已经过了大半个冬天,我好像还处于冬眠状况;
享受着我的睡眠,韩剧,书本。
对于上帖子那份热忱暂时是提不起劲。
朋友邀约来个ladies night。这可是洋妞的玩意儿;我不曾参与。
以前是孩子还小,觉得不可开溜;即使去了心里总惦记着孩子,实在没趣。
现在觉得年纪大了,在家总比在外“野”好多多 ;)
但是,都是些好朋友,再野也有个谱,所以我赴约了。
这班朋友都是榴莲迷,我投其所好,就来个榴莲小山卷。
在再中间卷入榴莲肉,haha....我自己是不吃的啦,
看着她们吃的样子也是我最享受的时刻。
榴莲真有这么好吃吗?很难想像。。。
更刺激的是几个女人就这样耗在餐厅里直到人家打烊。
出来后,就在冷冷的星空下,露天停车场继续站着吃我的小山卷。
这画面我还是头一回经历。
很有意思的夜晚。我会回味的。

Ingredients:


  • (A) 95g egg yolks, 20g honey, 5g corn syrup
  • (B) 115g egg whites, 50g fine sugar
  • (C) 55g low protein flour 
  • (D) 12g butter, 28g milk
  • (E) 100g durian puree, 70g whipping cream (whip the cream and add in durian puree, mixed well and chill before used)

Method:

  1. Fill a sauce pan with water, and place over medium heat until boiled, lower the heat and let it simmering.
    Put (A) in a bowl and place the bowl over sauce pan, whisk all the time until the temperature is about 40°C. Continue beating (A) till pale. 
  2. To make meringue, place egg whites in a clean bowl and beat until foamy. Add sugar and continue beating until soft peaks form.
  3. Mixed one-third of egg whites mixture to the egg yolk mixture. 
  4. Sift flour in (3) and mixed to combine.
  5. Fold in the remaining 2/3 egg white using a spatula until well combined.
  6. Heat up/ Warm (D) butter and milk then add to (5) and mix to incorporate.
  7. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter. 
  8. Bake in preheated oven at 180C for 18 mins.
  9. When cake is done, remove from pan and place on a wire rack to cool.
  10. To assemble Swiss roll, turned cooled sponge onto a clean work surface. Peel off parchment paper, spread evenly layer of durian whipping cream over bottom of sponge.
  11. Gently roll up the sponge to make a Swiss roll. Wrap with clean baking paper tightly and chill in the fridge to allow the Swiss roll to set. Slice to serve.

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