Sunday, June 28, 2015

花生酱布朗尼(Peanut Butter Brownies)

忙了一阵子终于可以好好的休息一下。
因为忙进忙出,料理和烘焙也就马马虎虎,
但求能够填饱肚子也就非常满意了。
也因为这样,我也尝试了很多容易简单的食谱。
当中有不少看似不怎么起眼,但是成果还令人相当满意的食谱。
至少百忙中还能让孩子们吃到一些甜食。
每日的餐盒中也能有小小惊喜。
说到我喜欢的简单甜食,除了满分,布朗尼也是其中之一。
所以常常是我忙中的好伴侣。
今天这个花生酱巧克力布朗尼不仅仅是我儿子的最爱,
也是他一伙朋友们的最爱。
每每聚会,同学们都会叫他把这个带上。
我也乐得轻松;反正这个实在不考功夫。
就是随便拌一拌,烤一烤,就能成的。
曾经因为容易简单也没想过上载食谱;
现在反而觉得轻松又不耗时就能做出食物来,更加吸引我。
所以这一阵子大家就陪着我懒一懒吧!
希望我能把更多的懒惰食谱记下;
这样我身边很多懒惰的朋友也多少能受益一下。

Recipe adapted from: bbd good food

Ingredients:
  • 225g crunchy peanut butter
  • 200g bar dark chocolate, broken into pieces
  • 250g soft light brown sugar
  • 3 medium eggs
  • 100g self-raising flour
Method:
  1. Set aside 50g each of the peanut butter. 
  2. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. 
  3. Melt remaining peanut butter, chocolate and all the sugar in microwave on high, stirring occasionally, until the sugar has just about melted. 
  4. Take out the bowl and beat in the eggs one by one. Stir in the flour and scrape into the tin.
  5. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. 
  6. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
  7. Cool in the tin before cutting into squares.



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Friday, May 22, 2015

青葱肉丝蛋糕(Pork Floss Layer Cake)



最近我家频频出现这个曾经很红的青葱肉丝蛋糕。
原本想做成蛋糕卷的,但是想来想去还是切成两片再夹心了事简单得多多。
和妹妹提起,她也攒成。
说一刀切下去就好了,等下卷的时候不小心弄断蛋糕又来自己kek sim。
反正也不是放进嘴里,装进肚里,填个饱。
但也因为这个我明白到自己也不是什么好博客。
没时间更新网页是一个问题,
没有好好把作品用心做好又是另一问题。
如果你是不介意懒人的作品倒是可以继续从这里支持我的。
嘻嘻。。。
我儿子说,这个蛋糕喜欢的人就会很喜欢。
不喜欢的人会觉得怪;又甜又咸的,特别是蛋糕里出现咸味,
白人肯定很难接受。
这一点我也这么觉得。
不过我家没有白人,不必担心。
食谱参考肉松蛋糕

Ingredients:
  • 4 egg yolks, 15g sugar, 60g milk, 40g oil, 80g low protein flour, 20g corn flour
  • 4 egg white, 40g sugar
  • 5-6 tbsp pork floss, Some spring onion for garnishing, some mayonnaise
Method:
  1. Beat egg yolks with sugar. Add in oil and milk followed by flour and mix until a smooth consistency is achieved. Set it aside.
  2. In a grease-free bowl, beat egg white until frothy. Add in sugar in three batches. Beat until soft peak. 
  3. Fold the egg white mixture into yolk batter in three portions, doing it very gently and slowly taking care not to deflate the egg white.
  4. Pour the batter into swiss roll pan and using a plastic scrapper, smoothen the batter. 
  5. Sprinkle pork floss and spring onion on top of the cake.
  6. Bake in preheat oven at 180C for 12 - 15 minutes.
  7. Holding onto the baking paper, pull the cake out of the pan onto a cooling rack immediately. Peel down the sides of the baking paper carefully to let the heat dissipate.
  8. When cake has completely cooled down, cut the cake into half.
  9. Spread / sandwich cake with mayo and some pork floss if you wish.
  10. Cut into small pieces and served.




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Sunday, April 19, 2015

芒果香椰酥粒满分(Mango Coconut Crumble Muffins)


随着生活上的一些改变,
我的日常作息也开始有了变动。
对着部落,想放弃也想保留;
最后决定还是继续的耕耘。
毕竟,部落能走到今天,也着实不容易。
就这样把它给“咔嚓”掉还真是舍不得。
心想,尽力而为就好。
芒果椰丝满分最近成了我家的新宠。
脆脆香香的顶部尤其好吃。
当然,我的孩子们也很喜欢里面的芒果。
当早茶或午茶绝对错不了。
明天孩子们开始新学期 ~ 一个忙碌的学期。
这个就当妈咪的鼓励和加油吧!



Ingredients:
  • 350g chopped mango (about 2-3 large mangoes)
  • 3 cups self-raising flour
  • ¾ cup caster sugar (i cut down to 1/2 cup)
  • 1 cup coconut milk
  • 150g melted butter or macadamia nut oil
  • 2 eggs lightly beaten
  • Crumble (optional):  ¾ desiccated coconut, ½ cup plain flour, ½ cup sugar, 80g soft butter
Method:
  1. Preheat oven to 180°C. 
  2. Combine the crumble material in a bowl. Use your fingertips to rub the butter into the flour, coconut and sugar mixture until the mixture resembles fine breadcrumbs. Set aside.
  3. Combine flour and caster sugar into a bowl. Add the milk, butter, eggs. Mix through lightly until combined. 
  4. Lastly fold through the mango chunks. Spoon into muffin cups about 2/3 full and sprinkle over the top of muffins with the crumble.
  5. Bake for 20 minutes until golden and cooked through. Enjoy warm or cold.


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Monday, March 30, 2015

Kue Lumpur (Indonesian Mud Cake)


时间过得真快,一转眼三月就快结束了。
每一天我都祈望着有喜讯;
但每一天又都失望。
我的心情是蛮复杂的。
想把一切都交托给主,我的忧虑,我的重担,我的害怕;
但是,心里想的往往和行动不符合,
因为,我只是个普普通通的人。
是的,在信德上,我是必须再再再努力的。
烦恼的事先搁在一边,先上了这食谱吧!

这是一个蛮特别的印尼糕点。
是一个和我同一时间移民来澳洲的印尼朋友教我的。
我们的丈夫曾经是同事,
一起渡过很多次的“失业”
一起互相扶持走过许多的起起落落。
一个算是很好的家庭朋友。
我们经常分享孩子们的点点滴滴;
分享我们的信仰,以及家庭里的种种困难和成就。
虽然我们有着不同的国际和家庭背景,
不同的生活理念和兴趣,
但是我们都真心的对待彼此。
彼此也都非常珍惜我们的友谊。
今天就上这个她的家乡糕点,
希望她能在我的部落里留下一个足迹。
Ingredients:

  • 100g melted butter
  • 250g all purpose flour
  • 2tbsp milk powder
  • 100g caster sugar
  • pinch of salt
  • 250g potatoes ( steamed, mashed)
  • 2 eggs
  • 300 ml coconut milk
  • some raisin for garnishing (i used go-chi)

Method:
  1. Put flour, milk powder, sugar, salt  mashed potatoes in a mixing bowl
  2. add in eggs and mix with low speed.
  3. Slowly add in coconut milk, keep beating in slow speed.
  4.  Lastly, add in melted butter and mix well.
  5. Rest for 10 mins.
  6. Heat up the iron mould, spread with some oil, spoon the batter on the heated mould.
  7. Top with raisin/go-chi, put on lid and cook with low fire until the mud cake is cooked.
  8. Served hot.




I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me. 

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Wednesday, March 11, 2015

马来炸鸡 & 阿囃菜(Malay Fried Chicken & Nyonya Acah)




炸鸡,我很喜欢;但是炸鸡的过程我一点也不喜欢。
说到炸鸡,我非常喜欢sonia家的这个食谱。
做过几次,但都没有发过贴子,
这次决定不要这么懒惰了,
好歹也得给这鸡照个相;让它上来亮相。
有了这个想法,头脑又再转了。
炸鸡加椰浆饭准是个绝配,错不了;
再来个娘惹阿囃,就万事具全了。
所以,就这样,本来可以闲着看剧的我,
在厨房里忙来忙去,又是几个小时不见了。
也罢!反正吃得开心就已经赚到了。


Recipe from Nasi Lemak Lover: Ayam Goreng Berempah

Ingredients:


  • 1kg drumsticks
  • 1tsp cumin powder, 1tsp fennel powder, 1tsp coriander powder, 1tsp chili powder, 1/2tsp turmeric powder, 1tbsp curry powder
  • 1tsp salt
  • Paste: 4 garlic cloves, 6 shallots, ½” galangal, ½” ginger, 4 lemongrass, 3tbsp water

Method:
  1. Marinate chicken pieces with all ingredients for several hours.
  2. Heat oil in a wok (sufficient to fry all chicken at one go) over medium to low heat, put marinated chicken into hot oil piece by piece, deep fry till golden brown (about 10-15mins).
  3. Serve hot.
The recipe for Nyonya Acah can refers HERE.




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Friday, March 6, 2015

马六甲辣沙 Laksa Melaka

i
最近一次回马六家时没有吃到laksa,好像有点遗憾。
于是回来后,在 这里买了一碗来吃。
$13.80一碗面为我来说是有点贵,
但是在这里普遍上都是这个价钱,不能怪。
想着自己煮来吃的话,不但经济又能喂饱整家人。
再来,家里的daun kesum尤其长得特别茂盛,
更加让我欲罢不能。
以前想煮laksa,还得到处去找这香香的叶子,
现在现成的一大堆,不动手真的说不过去了。
可惜的是缺了个主角 ~蚌,实在美中不足。
不管了!
来吧!我老公的最爱;
就当宠宠这暂时闲赋在家的失业男人吧。

Recipe refers to : Florence Tan's Laksa Melaka

Ingredients:

  • 20 dried large chillies soaked in warm water for a few minutes and drained
  • 30 shallots peeled
  • 5 large cloves of garlic peeled
  • 6-8 candlenuts
  • 2.5 cm peeled and chopped turmeric root or 1 heaped teaspoon dried turmeric powder
  • 3.5 cm peeled and chopped galangal or ginger
  • 5 stalks stripped and chopped lemon grass
  • 3 cm cube of belancan
Additional Soup Ingredients:
  • 500 ml coconut cream
  • 2 litres of water.
  • 100 gm dried anchovies
  • 150 ml cooking oil
  • 300 gm small prawns – cleaned and de-veined
  • 3 stalks of polygonum (daun kesum) 
  • 15 pieces of tofu puffs , cut half
  • 20 fish balls 
  • 2 anchovy or fish stock cubes
  • salt to taste (around 2 teaspoons)
  • 300 gm bean sprouts – quickly blanched and refreshed in cold water.
  • 300 gm rice vermicelli (noodles) blanched in boiling water for 2 minutes and drained
Garnish – Ingredients:
  • 1 large cucumber, peeled, seeded and sliced in very long fine strips
  • 2 stalks of de-stalked and finely shredded polygonum (kesum) leaves
Method:
  1. Prepare the stock by adding dried anchovies to 2.5 litres of water and bring to the boil, simmering for 30 minutes to reduce to 2 litre stock. Strain and set aside.
  2. Blend all the paste ingredients into a smooth paste with an electric blender.
  3. Heat 2 tablespoons of cooking oil in a wok until almost smoking and add the paste. Fry the paste until fragrant. Stir in the anchovy stock and a bunch of whole laksa leaves. Simmer for 7 minutes, stirring regularly.
  4. Add the chopped bean curd puffs, fish balls and coconut cream to the mixture, seasoning with crushed anchovy stock cubes, sugar and salt, simmering for about 5 minutes.
  5. Fry the prawns and till they begin to turn pink.
  6. To serve, put a small portion of bean sprouts, cucumber, prawns and noodles into a soup bowl, Ladle enough of the soup on top to cover the ingredients. 
  7. garnish with polygonum leaves and serve immediately and savour.

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