烧肉皮脆肉香，是大节日里常见的美食之一。
材料：
花肉 （2公斤） - 半块
盐 - 适量
蒜头 （剁碎）- 3 瓣
小葱 （剁碎）- 2 粒
白醋 - 1 小杯
华盐材料：
盐 - 1 汤匙
五香粉 - 半汤匙
味精 - 1 汤匙
鸡精 - 半汤匙
胡椒粉 - 半汤匙
做法：
1。 首先， 把花肉洗净，用刀轻轻在花肉内切横条，再把盐均匀涂抹在猪皮上。
2。 然后，把猪皮反过来及涂抹搅拌均匀的华盐后，再加入蒜茸及小葱茸，腌约半小时。
3。 把猪肉放入微波炉内，烤至猪皮转变颜色，再取出，并以松针插在猪皮上。
4。 接下来， 抹去猪皮流出来的油，并涂上白醋及盐，再放入微波炉烤至烧肉起沙，再用小刀刮除残余的盐，即可。
2008年4月5日星期六
Chicken Lasagna
I am tempted to eat lasagna few days ago, and found this recipe...
Ingredients:
250g lasagna sheets, cooked, and drained
280ml milk
1 bay leaf
1 onion
3-4 white peppercorns, lightly smashed
200g chicken fillet, minced
1/2 an onion, chopped
170g tomato puree
3/4 tsp dried basil
3/4 tsp dried oregano
2 tbsp water
Salt and pepper to taste
30g butter
25g plain flour
2 tbsp grated or shaved Parmesan cheese
1 tbsp chopped parsley
Pour milk into a small saucepan.
Add bay leaf, onion an peppercorns.
Bring to just a boil, then remove the the fire and leave aside.
Put chicken minse in a non-stic saucepan and fry briskly to brown the meat.
Add the onion.
Toss well and cook until onion turns soft.
Stir in tomato puree, basil, oregano and water.
Cover the saucepan with a lid and cook over a medium low heat for 8-10 minutes.
Add salt and pepper to taste.
Melt butter in a clean saucepan.
Stir in flour and cook until turns frothy.
Bring saucepan away from the heat and strain in the cooled flavoured milk.
Bring the saucepan back to the fire and whisk until the white sauce begins to boil and thicken.
Lightly grease a straight-sided ovenproof dish.
Line the base of the dish with one layer of lasagna sheets.
Spread on a thin layer of the white sauce.
Add a layer of the cooked minced meat.
Repeat the layering until all the lasagna sheets and cooked mince are used up, finishing with a layer of lasagna sheets.
Sprinkle with Parmesan cheese and parsley.
Bake at 190°C for 13-15 minutes.
Ingredients:
250g lasagna sheets, cooked, and drained
280ml milk
1 bay leaf
1 onion
3-4 white peppercorns, lightly smashed
200g chicken fillet, minced
1/2 an onion, chopped
170g tomato puree
3/4 tsp dried basil
3/4 tsp dried oregano
2 tbsp water
Salt and pepper to taste
30g butter
25g plain flour
2 tbsp grated or shaved Parmesan cheese
1 tbsp chopped parsley
Pour milk into a small saucepan.
Add bay leaf, onion an peppercorns.
Bring to just a boil, then remove the the fire and leave aside.
Put chicken minse in a non-stic saucepan and fry briskly to brown the meat.
Add the onion.
Toss well and cook until onion turns soft.
Stir in tomato puree, basil, oregano and water.
Cover the saucepan with a lid and cook over a medium low heat for 8-10 minutes.
Add salt and pepper to taste.
Melt butter in a clean saucepan.
Stir in flour and cook until turns frothy.
Bring saucepan away from the heat and strain in the cooled flavoured milk.
Bring the saucepan back to the fire and whisk until the white sauce begins to boil and thicken.
Lightly grease a straight-sided ovenproof dish.
Line the base of the dish with one layer of lasagna sheets.
Spread on a thin layer of the white sauce.
Add a layer of the cooked minced meat.
Repeat the layering until all the lasagna sheets and cooked mince are used up, finishing with a layer of lasagna sheets.
Sprinkle with Parmesan cheese and parsley.
Bake at 190°C for 13-15 minutes.
2008年3月31日星期一
Pineapple Tarts
Pineapple tart yum yum... You may want to try to make them. :)
Ingredients:
1 kg pineapple
200g castor sugar
2 cloves
1 tbsp lemon juice
Pastry:
125g self-raising flour
125g plain flour
155g butter
60g castor sugar
1/4 tsp vanilla essence
2 egg yolks
1/4 tsp salt
Grate pineapple coarsely and use a muslin cloth to lightly squeeze out the juice (do not squeeze until too dry).
Chop the grated pineapple until fine.
Place the pineapple, sugar, cloves and lemon juice in a heavy-based aluminium saucepan.
Cook over medium heat till almost dry, then continue to cook over low heat, constantly stirring till the mixture is thick.
Remove from heat and set aside to cool completely.
For the pastry:
Cream butter, sugar and essence until creamy.
Beat in the egg yolks and add salt.
Fold in sifted flours and mix lightly to form a soft dough.
Roll out pastry on a lightly floured surface.
Stamp out with a fluted cutter.
Place the stamped out dough on a lightly greased tray.
Fill in the centere with pineapple jam.
Bake in a preheated oven at 175°C for 14-15 minutes or until light golden in colour.
Ingredients:
1 kg pineapple
200g castor sugar
2 cloves
1 tbsp lemon juice
Pastry:
125g self-raising flour
125g plain flour
155g butter
60g castor sugar
1/4 tsp vanilla essence
2 egg yolks
1/4 tsp salt
Grate pineapple coarsely and use a muslin cloth to lightly squeeze out the juice (do not squeeze until too dry).
Chop the grated pineapple until fine.
Place the pineapple, sugar, cloves and lemon juice in a heavy-based aluminium saucepan.
Cook over medium heat till almost dry, then continue to cook over low heat, constantly stirring till the mixture is thick.
Remove from heat and set aside to cool completely.
For the pastry:
Cream butter, sugar and essence until creamy.
Beat in the egg yolks and add salt.
Fold in sifted flours and mix lightly to form a soft dough.
Roll out pastry on a lightly floured surface.
Stamp out with a fluted cutter.
Place the stamped out dough on a lightly greased tray.
Fill in the centere with pineapple jam.
Bake in a preheated oven at 175°C for 14-15 minutes or until light golden in colour.
2008年3月30日星期日
Mr.Cook at the Garden, Mid Valley
Yesterday, went to the Garden, Mid Valley...yeah again with the actual reason was to get a yoga mat and sport wear.
Before start the shopping journey, took a brunch at Mr.Cook at the lower ground. Since it is a food fair at the Garden, after glanced thru the eatary guide, decided to try Chinese food. It is actually openned by the "Yuan Chen Xiang" owner. Thus, its main course is the common "Chinese Grilled" style.
Well, since we need to reduce our monthly expenditure, we ordered a set lunch for 2. And, the the set lunch came with 2 types of grilled meat (choose from grilled duck, grilled chicken, grilled pork and sheu bak), soup, green vege and 2 egg tarts.
I picked grilled chicken and sheu bak as the grilled duck was not ready at that time (it was about 11 plus in the morning, my advise is not to go there too early :)). Selected lotus peanut soup and siu pak choi for the vege.
The set lunch not fantastic, but not too pricey compared to other restaurants in that location. It costs us about RM29.90 (plus another 15% service charge and tax).
Well, since "Yuan Chen Xiang" is famous for its sweet meat, thus bought some sweet meat to bring home too.
Before start the shopping journey, took a brunch at Mr.Cook at the lower ground. Since it is a food fair at the Garden, after glanced thru the eatary guide, decided to try Chinese food. It is actually openned by the "Yuan Chen Xiang" owner. Thus, its main course is the common "Chinese Grilled" style.
Well, since we need to reduce our monthly expenditure, we ordered a set lunch for 2. And, the the set lunch came with 2 types of grilled meat (choose from grilled duck, grilled chicken, grilled pork and sheu bak), soup, green vege and 2 egg tarts.
I picked grilled chicken and sheu bak as the grilled duck was not ready at that time (it was about 11 plus in the morning, my advise is not to go there too early :)). Selected lotus peanut soup and siu pak choi for the vege.
The set lunch not fantastic, but not too pricey compared to other restaurants in that location. It costs us about RM29.90 (plus another 15% service charge and tax).
Well, since "Yuan Chen Xiang" is famous for its sweet meat, thus bought some sweet meat to bring home too.
2008年3月28日星期五
Chocolate Walnut Cake
Ingredients:
5 tbsp butter, divided
3 tbsp brown sugar
1/2 cup chopped walnuts
1 cup cake flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
60g unsweetened chocolate, melted
3/4 cup milk
Put three tablespoon butter, brown sugar and walnuts in a greased 20cm square baking pan.
Put in oven and heat oven to 180°C
When butter is melted, spread mixture evenly over bottom of pan and let cool.
Sit flour, baking powder and salt together.
Beat remaining butter with sugar and egg until smooth and pale.
Mix in chocolate.
Stir in flour mixture, alternating with the milk.
Pour batter into prepared pan and bake for 40 minutes, until top springs back when touched.
Turn cake out onto wire rack to cool, with the nuts on top.
Serve with vanilla ice cream.
5 tbsp butter, divided
3 tbsp brown sugar
1/2 cup chopped walnuts
1 cup cake flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
60g unsweetened chocolate, melted
3/4 cup milk
Put three tablespoon butter, brown sugar and walnuts in a greased 20cm square baking pan.
Put in oven and heat oven to 180°C
When butter is melted, spread mixture evenly over bottom of pan and let cool.
Sit flour, baking powder and salt together.
Beat remaining butter with sugar and egg until smooth and pale.
Mix in chocolate.
Stir in flour mixture, alternating with the milk.
Pour batter into prepared pan and bake for 40 minutes, until top springs back when touched.
Turn cake out onto wire rack to cool, with the nuts on top.
Serve with vanilla ice cream.
Walnut Cake
Ingredients:
360g walnuts
1 tbsp flour
1/2 tsp baking powder
8 eggs, separated
1 cup sugar, dividedZest of 1 orange
Lightly butter and line a 25cm springform pan.
Heat oven to 180°C
Grind walnuts in food processor until fine.
Set aside two tablespoons.
Combine remaining walnut with flour and baking powder.
Beat egg yolks until well-blended, then gradually beat in half-cup sugar.
Continue beating until mixture is light and lemon-coloured and the eggs form a ribbon when dropped from a spoon.
Stir in orange zest and flour mixture.
Beat egg whites until soft peaks form.
Gradually beat in remaining half-cup sugar until stiff peaks form.
Fold a large spoonful of beaten egg whites into egg mixture to lighten it, then gently fold in remaining egg whites.
Spoon batter into prepared pan.
Sprinkle reserved 2 tablespoons walnute over the top.
Bake 40 to 50 minutes, until puffed and golden.
Remove to wire rack to cool.
360g walnuts
1 tbsp flour
1/2 tsp baking powder
8 eggs, separated
1 cup sugar, dividedZest of 1 orange
Lightly butter and line a 25cm springform pan.
Heat oven to 180°C
Grind walnuts in food processor until fine.
Set aside two tablespoons.
Combine remaining walnut with flour and baking powder.
Beat egg yolks until well-blended, then gradually beat in half-cup sugar.
Continue beating until mixture is light and lemon-coloured and the eggs form a ribbon when dropped from a spoon.
Stir in orange zest and flour mixture.
Beat egg whites until soft peaks form.
Gradually beat in remaining half-cup sugar until stiff peaks form.
Fold a large spoonful of beaten egg whites into egg mixture to lighten it, then gently fold in remaining egg whites.
Spoon batter into prepared pan.
Sprinkle reserved 2 tablespoons walnute over the top.
Bake 40 to 50 minutes, until puffed and golden.
Remove to wire rack to cool.
2008年3月27日星期四
Sponge Cake
Another cake to be tried, less ingredient and simple to make compare with other cakes.
Ingredients:
2 eggs
60g castor sugar
1/2 tsp vanilla essence
60g self-raising flour
1 tsp milk
1 tsp corn oil
Line and grease base and sides of a 20cm cound cake pan.
Preheat oven at 190°C.
Whisk eggs, sugar and essence until pale and thick.
Sift in flour and fold in quickly using a metal spoon.
Stir in corn oil and milk to combine.
Turn batter into the prepared cake pan and bake for 15 mintues or until lightly golden brown.
Leave to cool in the pan for 2-3 minutes before turning our to cool completely.
Carefully peel away the lining paper.
Ingredients:
2 eggs
60g castor sugar
1/2 tsp vanilla essence
60g self-raising flour
1 tsp milk
1 tsp corn oil
Line and grease base and sides of a 20cm cound cake pan.
Preheat oven at 190°C.
Whisk eggs, sugar and essence until pale and thick.
Sift in flour and fold in quickly using a metal spoon.
Stir in corn oil and milk to combine.
Turn batter into the prepared cake pan and bake for 15 mintues or until lightly golden brown.
Leave to cool in the pan for 2-3 minutes before turning our to cool completely.
Carefully peel away the lining paper.
Asam Fish Curry
I like asam fish curry, especially eat with white rice.:)
1 kg mackerel (ikan kembong)
250g ladies fingers
1 tomato, quartered
3 sprigs polygonum leaves (daun kesum)
4 tbsp tamarind paste (asam jawa) mixed with 500ml water
1 wild ginger bud, halve and smash stem
2 pieces dried tamarind skin
5 tbsp oil
Ground ingredients:
12 shallots
8 fresh red chillies
4 slices galangal
1cm piece fresh turmeric
2cm square belacan, toasted
2 stalks lemon grass
Seasoning
3/4 - 1 tsp salt or to taste
1/2 - 1 tsp sugar or to taste
Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.
Add asam jawa juice and bring to the boil.
Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes.
Add tomato and adjust seasoning to taste.
Dish out and serve with hot plain rice immediately
1 kg mackerel (ikan kembong)
250g ladies fingers
1 tomato, quartered
3 sprigs polygonum leaves (daun kesum)
4 tbsp tamarind paste (asam jawa) mixed with 500ml water
1 wild ginger bud, halve and smash stem
2 pieces dried tamarind skin
5 tbsp oil
Ground ingredients:
12 shallots
8 fresh red chillies
4 slices galangal
1cm piece fresh turmeric
2cm square belacan, toasted
2 stalks lemon grass
Seasoning
3/4 - 1 tsp salt or to taste
1/2 - 1 tsp sugar or to taste
Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.
Add asam jawa juice and bring to the boil.
Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes.
Add tomato and adjust seasoning to taste.
Dish out and serve with hot plain rice immediately
2008年3月26日星期三
Burdock/牛蒡子
Below is some information obtained from “The Natural Herbs Guide” on the Burdock Root to share -
Burdock is a root that is found in Europe and Asia. It has many medicinal qualities and has been used in many herbal remedies. The root is sweet to the taste and has a gummy consistency. Traditionally, burdock has been used as a remedy for measles, arthritis, tonsillitis, viruses like colds, throat pain, and as a diuretic. In modern times, burdock is also used in oncology and to treat many other serious health problems.
Burdock root has often been used to purify the blood by removing toxins that can build up in blood. It can be taken orally or used topically as a remedy for skin disorders. Also, burdock root can be a diuretic or soothe aching joints. Traditional Chinese healers used burdock root in combination with other plants to make cures for colds, measles, throat pain, and tonsillitis. Burdock root was also popular in Japan as a source of vitamins and other nutrients. In modern times, burdock root has been employed in the treatment of certain cancers. However, this use of burdock root still needs to be systematically tested.
Burdock’s active ingredients are arcigen, calcium, chlorogenic acid, essential oil, flavonoids, iron, inulin, lactone, mucilage, polyacetylenes, potassium, resin, tannin, and taraxosterol. The seeds of the plant contain beneficial fatty acids. The oil from the seeds can be used as a diaphoretic, which leads to increased perspiration, which is essential in cleansing the body of toxins or harmful elements. According to traditional healers, diaphoretics are integral to treating influenza, gallbladder or liver disorders, and to aid the kidneys which purify the blood.
Burdock root is eaten as a vegetable in many places. It has many nutrients like iron, inulin (a carbohydrate), and beneficial oils. Also, burdock can be used as a gentle laxative and help eradicate uric acid. Some of the active ingredients of burdock are polyacetylenes, which are known to be effective antibacterials and antifungals. Burdock enhances the performance of many of the organs which purify the body and eliminate toxins or waste (like the kidneys, liver, colon, etc). This enhances overall health and helps correct disorders.
Burdock is easily obtainable as an ingredient in teas, ointments, or pills. It is a powerful diuretic, and is safe to be taken internally, externally, or as food. However, it is important to make sure that the herb is pure. Some reports have indicated that burdock could have toxic properties, since cases of illness were reported that involved burdock tea. However, further analysis showed that the negative effects were the result of impure burdock root. Some belladonna, which contains atropine, had contaminated the burdock root. It is important to look at the source and purity of burdock root before obtaining it.
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别名 大力子、牛子、恶实、鼠粘子、牛菜、蝙蝠刺、东洋萝卜、东洋参、牛鞭菜 性味 性寒，味辛、苦。 疏散风热，宣肺透疹，解毒利咽。用于风热感冒、咳嗽痰多、麻疹、风疹、咽喉肿痛、痄腮丹毒、痈肿疮痛。 牛蒡是一种以肥大肉质根供食用的蔬菜，叶柄和嫩叶也可食用，牛蒡的肉质根含有丰富的营养价值。每l00克鲜菜中含水分约87克，蛋白质4.1-4.7克,碳水化合物3.0-3.5克,脂肪0.1克，纤维素1.3-1.5克。胡萝卜素高达390毫克。维生素Cl.9毫克。在矿物质元素中含钙240毫克，磷106毫克，铁7.6毫克，并含有其它多种营养素。牛蒡肉质根细嫩香脆。可炒食、煮食、生食或加工成饮料。牛蒡子和牛蒡根既可入药也可食用。
《本草纲目》称“牛蒡”（又称大力子）是两年生草本植物，其子、其根均可入药，也可食用，《本草经疏》称其为“散风除热解毒三要药“。《本草纲目》称其“通十二经脉，洗五脏恶气”“久服轻身耐老”。牛蒡享有蔬菜之王的美誉，在倭寇可与人参媲美，它是一种营养价值极高的保健产品，它全身是宝，富含菊糖，纤维素，蛋白质，钙，磷，铁，等人体所需要的多种矿物质、氨基酸，其中所含胡萝卜素比胡萝卜高２８０倍。据《珍惜名优蔬菜》、《蔬菜栽培学》等权威著作中介绍：经常食用牛蒡根有促进血液循环、清除肠胃垃圾、防止人体过早衰老、润泽肌肤、防止中风和高血压、清肠排毒、降低胆固醇和血糖，并适合糖尿病患者长期食用（因牛蒡根中含有菊糖），类风湿，抗真菌有一定疗效，对癌症和尿毒症也有很好的预防和抑制作用，因此被誉为大自然的最佳清血剂，台湾民间把牛蒡作为补肾、壮阳、滋补之圣品。
一，可以食用，做菜，牛蒡汤；二，可以入药，是良好的药品；三，可以造酒；四，名茶之一，五，保健品。
Vegetarian Chicken Soup
Vegetarian may try the this recipe, I got from a newspaper:
Ingredients:
1 medium-size green radish (cheng lor pak), cut into wedges
1 medium-size carrot, cut into wedges
250g-300g burdock, remove the skin and cut into thin slanting slices
4 dried Chinese mushrooms, soaked to soften
200g vegeratarian chicken
15 Chinese red dates, seeded
20g kei chi
2 litres of water
1 tsp salt or to taste
Bring water to the boil.
Add in all the ingredients and simmer over low heat for 1 1/2 hours.
Add salt to taste and serve the soup hot.
Ingredients:
1 medium-size green radish (cheng lor pak), cut into wedges
1 medium-size carrot, cut into wedges
250g-300g burdock, remove the skin and cut into thin slanting slices
4 dried Chinese mushrooms, soaked to soften
200g vegeratarian chicken
15 Chinese red dates, seeded
20g kei chi
2 litres of water
1 tsp salt or to taste
Bring water to the boil.
Add in all the ingredients and simmer over low heat for 1 1/2 hours.
Add salt to taste and serve the soup hot.
2008年3月25日星期二
Fourfold Facial Treatment (4 in 1) Collagen Crystal Masks
Whitening + Moisturising + Pore Minimising + Collagen – all skin type
What is different between Crystal Whitening & Whitening Mask and ordinary mask paper?
1) Appearance : Transparent collagen mask. Crystal Clear in appearance.
2) Convenience : Our transparent masks are supported by plastic trays and can easily be removed from their packing. Ordinary masks in the market, on the contrary, are folded and packed. They are less convenient
3) Absorption: Our mask is made of plant collagen. It will gradually dissolve under body temperature and permeate into the skin. Ordinary mask ingredients, on the contrary, are usually absorbed by the cotton paper used.
4) Effectiveness : Ingredients used are taken from the nature. The compositions of which are very close to that of the human skin tissue. with high-density plan collagen and transparent mask releasing technology, the ingredients can be quickly absorbed by skin and deliver whitening, moisturising and pores-tightening effects.
One-of-a-kind Transparent Technology
- Purified water + Collagen
A sheet-form transparent mask composed of ingredient including natural extracts, purified water and collagen.
Most of the essences will remain because paper mask is not used, enabling real and direct absorption from the sheet. No rinsing required after use.
10x Absorption Technology
- Dissolve upon encountering Heat + One-way absorption
The face mask will gradually dissolved under body temperature and permeate quickly into the skin, providing the nutrients and moisture needed. The thickness of which will then be reduced from 2mm to 1mm. The absorption rate of this product is more than 98%.
PRICE : RM7.50 per piece
Other information:
- If you wish to purchase, kindly send your request to pepperlife@gmail.com.
- Different postage fee according to quantity (within Malaysia), as below:
1-10 pieces : postage fee RM5
11-15 pieces : postage fee RM7
16 -20 pieces : postage fee RM9
21- 25 pieces : postage fee RM10.50
26 - 35 pieces : postage fee RM12
36 pieces and above : postage fee waived
What is different between Crystal Whitening & Whitening Mask and ordinary mask paper?
1) Appearance : Transparent collagen mask. Crystal Clear in appearance.
2) Convenience : Our transparent masks are supported by plastic trays and can easily be removed from their packing. Ordinary masks in the market, on the contrary, are folded and packed. They are less convenient
3) Absorption: Our mask is made of plant collagen. It will gradually dissolve under body temperature and permeate into the skin. Ordinary mask ingredients, on the contrary, are usually absorbed by the cotton paper used.
4) Effectiveness : Ingredients used are taken from the nature. The compositions of which are very close to that of the human skin tissue. with high-density plan collagen and transparent mask releasing technology, the ingredients can be quickly absorbed by skin and deliver whitening, moisturising and pores-tightening effects.
One-of-a-kind Transparent Technology
- Purified water + Collagen
A sheet-form transparent mask composed of ingredient including natural extracts, purified water and collagen.
Most of the essences will remain because paper mask is not used, enabling real and direct absorption from the sheet. No rinsing required after use.
10x Absorption Technology
- Dissolve upon encountering Heat + One-way absorption
The face mask will gradually dissolved under body temperature and permeate quickly into the skin, providing the nutrients and moisture needed. The thickness of which will then be reduced from 2mm to 1mm. The absorption rate of this product is more than 98%.
PRICE : RM7.50 per piece
Other information:
- If you wish to purchase, kindly send your request to pepperlife@gmail.com.
- Different postage fee according to quantity (within Malaysia), as below:
1-10 pieces : postage fee RM5
11-15 pieces : postage fee RM7
16 -20 pieces : postage fee RM9
21- 25 pieces : postage fee RM10.50
26 - 35 pieces : postage fee RM12
36 pieces and above : postage fee waived
Banana Raisin Walnut Cupcakes
Ingredients:
180g butter
160g castor sugar
3 eggs
185g self-raising flour
3/4 tsp baking powder
50ml milk
100g banana, coarsely chopped
50g walnut, coarsely chopped
50g sultanas
20g chopped walnuts, extra
Combine and mix well
12g three-in-one instant coffee mix
2 tbsp warm water
Preheat oven to 180°C and line 12 patty tines with paper cases.
Sift flour and baking powder into a bowl, and stir in walnuts and sultanas.
Cream butter and sugar until light and fluffy.
Beat in eggs, one at a time.
Add coffee mixture and banana.
Fold in dry ingredients and gradually pour in the milk.
Fill paper cases with the batter, up to three-quarter full.
Sprinkle the top with extra chopped walnuts.
Bake for about 20-25 minutes or until well done and browned.
180g butter
160g castor sugar
3 eggs
185g self-raising flour
3/4 tsp baking powder
50ml milk
100g banana, coarsely chopped
50g walnut, coarsely chopped
50g sultanas
20g chopped walnuts, extra
Combine and mix well
12g three-in-one instant coffee mix
2 tbsp warm water
Preheat oven to 180°C and line 12 patty tines with paper cases.
Sift flour and baking powder into a bowl, and stir in walnuts and sultanas.
Cream butter and sugar until light and fluffy.
Beat in eggs, one at a time.
Add coffee mixture and banana.
Fold in dry ingredients and gradually pour in the milk.
Fill paper cases with the batter, up to three-quarter full.
Sprinkle the top with extra chopped walnuts.
Bake for about 20-25 minutes or until well done and browned.
Orange Poppy Seed Cupcakes
Ingredients:
175g self-raising flour, sifted
150g castor sugar
2 eggs
100ml freshly squeezed orange juice
175g butter
1/4 tsp vanilla essence
1/4 tsp lemon essence
1 tbsp Cointreau (orange liqueur), optional
1 tbsp finely grated orange rind
30g poppy seeds
Place paper cases in the muffin tin and preheat oven to 180°C.
Beat butter, sugar and essence until light and fluffy.
Add orange rind, and eggs, one at a time.
Continue to beat until light and creamy.
Fold in sifted ingredients, poppy seeds and enough orange juice, and Cointreau (if using), to get a soft dropping consistency.
Spoon batter into muffin tines, filling to three-quarters full.
Bake for 20-22 minutes or until well risen and firm to the touch.
175g self-raising flour, sifted
150g castor sugar
2 eggs
100ml freshly squeezed orange juice
175g butter
1/4 tsp vanilla essence
1/4 tsp lemon essence
1 tbsp Cointreau (orange liqueur), optional
1 tbsp finely grated orange rind
30g poppy seeds
Place paper cases in the muffin tin and preheat oven to 180°C.
Beat butter, sugar and essence until light and fluffy.
Add orange rind, and eggs, one at a time.
Continue to beat until light and creamy.
Fold in sifted ingredients, poppy seeds and enough orange juice, and Cointreau (if using), to get a soft dropping consistency.
Spoon batter into muffin tines, filling to three-quarters full.
Bake for 20-22 minutes or until well risen and firm to the touch.
More Chips Butter Cheese Cupcakes
Ingredients:
100g butter
80g cream cheese
150g castor sugar
1/2 tsp vanilla essence
1/2 tsp chocolate emulco
2 tbsp plain yoghurt
3 eggs
45g white chocolate chips
45g milk chocolate chips
20g almond nibs
Sift
180g self-raising flour
1/8 tsp salt
Preheat oven to 180°C and line patty tins with paper cases.
Cream butter, cheese and sugar until light and fluffy.
Add eggs, one at a time.
Beat in vanilla essence, chocolate emulco and yoghurt. (If mixture curdles, add a little of the flour.)
Fold in sifted dry ingredients and white and milk chocolate chips until combined.
Spoon batter into each paper case and fill to three-quarters full.
Sprinkle with almond nibs and extra chips on top.
Bake for about 25 minutes until well riesn or until a skewer inserted in the centre comes out clean.
100g butter
80g cream cheese
150g castor sugar
1/2 tsp vanilla essence
1/2 tsp chocolate emulco
2 tbsp plain yoghurt
3 eggs
45g white chocolate chips
45g milk chocolate chips
20g almond nibs
Sift
180g self-raising flour
1/8 tsp salt
Preheat oven to 180°C and line patty tins with paper cases.
Cream butter, cheese and sugar until light and fluffy.
Add eggs, one at a time.
Beat in vanilla essence, chocolate emulco and yoghurt. (If mixture curdles, add a little of the flour.)
Fold in sifted dry ingredients and white and milk chocolate chips until combined.
Spoon batter into each paper case and fill to three-quarters full.
Sprinkle with almond nibs and extra chips on top.
Bake for about 25 minutes until well riesn or until a skewer inserted in the centre comes out clean.
2008年3月24日星期一
Citrus Semolina Cake
Ingredients:
225g butter
200g castor sugar
1 tsp vanilla essence
4 eggs
55ml freshly squeezed orange juice
25ml freshly squeezed lemon juice
55ml Cointreau (optional)
200g semolina
100g ground almonds
150g self-raising flour, sifted
Grate rind finely
1 orange
1 lemon
Preheat oven to 170°C.
Line and grease a 22cm square cake pan.
Cream butter and sugar until light and creamy.
Add essence and eggs, one at a time, beating until combined between each addition.
Fold in semolia and ground almonds and stir in orange juice and lemon juice to mix.
Add sifted flour and pour in Cointreau and stir until well combined.
Turn mixture into prepared pan.
Sprinkle grated orange and lemon rind over the surface of the batter.
Use a spatula to level out evenly and bake in preheated oven for 55-60 minutes or until the cake is cooked through when tested with a skewer.
Stand cake for 5-10 minutes in the pan before turning our onto a wire rack to cool completely.
Note: Cointreau can be substituted with extra orange juice. It is best to serve the cake warm but if it is to be served the next day, the cake can be sliced in serving pieces and microwaved on High for 15-20 seconds depending on the number of slices.
225g butter
200g castor sugar
1 tsp vanilla essence
4 eggs
55ml freshly squeezed orange juice
25ml freshly squeezed lemon juice
55ml Cointreau (optional)
200g semolina
100g ground almonds
150g self-raising flour, sifted
Grate rind finely
1 orange
1 lemon
Preheat oven to 170°C.
Line and grease a 22cm square cake pan.
Cream butter and sugar until light and creamy.
Add essence and eggs, one at a time, beating until combined between each addition.
Fold in semolia and ground almonds and stir in orange juice and lemon juice to mix.
Add sifted flour and pour in Cointreau and stir until well combined.
Turn mixture into prepared pan.
Sprinkle grated orange and lemon rind over the surface of the batter.
Use a spatula to level out evenly and bake in preheated oven for 55-60 minutes or until the cake is cooked through when tested with a skewer.
Stand cake for 5-10 minutes in the pan before turning our onto a wire rack to cool completely.
Note: Cointreau can be substituted with extra orange juice. It is best to serve the cake warm but if it is to be served the next day, the cake can be sliced in serving pieces and microwaved on High for 15-20 seconds depending on the number of slices.
Coffee Cake
I personally like coffee very much, thus the "coffee" word really attracted me though...
Ingredients:
220g butter
150g soft brown sugar
1 tsp vanilla essence
4 eggs
2 tbsp kahlua liqueur (optional)
120g plain yoghurt
90m freshly brewed coffee syrup, cooled
350g self-raising flour, sifted
55g almond strips, toasted
Coffee syrup:
150g castor sugar
250ml water
6g instant coffee granules
1/2 tsp coffee emulco
To prepare coffee syrup:
Combine water and sugar in a small saucepan.
Cook over a medium-low heat, stirring constantly until sugar dissolves and mixture comes to a boil.
Add instant coffee granules.
Reduce the heat and let mixtrue simmer without stirring for 13-15 minutes or until the syrup has thickened and reduced.
Add coffee emulco after the fire is turned off.
Leave syrup aside to cool completely.
Whisk yoghurt and cooled coffee syrup in a small bowl and leave aside.
Preheat oven to 180°C.
Grease a 22cm fluted cake pan.
Beat butter, brown sugar and essence until mixture is pale.
Add in eggs, one at a time, beating well after each addition.
Then add kahlua liqueur (can be subsctituted with 1 1/2 teaspoons coffee essense).
Fold in half portion of sifted flour followed by half portion of yoghurt-coffee mixture.
Repeat. Add in almond strips to mix.
Spoon the batter into prepared pan and smooth the surface.
Lightly tap the cake pan on the table top to remove air bubbles.
Bake in preheated 180°C oven for 15 minutes.
Reduce the temperature to 170°C and continue to bake for 55 minutes or until a skewer inserted into the centre of the cake comes out clean.
Stand the cake int the pan for 10-15 minutes, then turn out onto a wire rack.
Drizzle the remaining syrup on the cake.
Ingredients:
220g butter
150g soft brown sugar
1 tsp vanilla essence
4 eggs
2 tbsp kahlua liqueur (optional)
120g plain yoghurt
90m freshly brewed coffee syrup, cooled
350g self-raising flour, sifted
55g almond strips, toasted
Coffee syrup:
150g castor sugar
250ml water
6g instant coffee granules
1/2 tsp coffee emulco
To prepare coffee syrup:
Combine water and sugar in a small saucepan.
Cook over a medium-low heat, stirring constantly until sugar dissolves and mixture comes to a boil.
Add instant coffee granules.
Reduce the heat and let mixtrue simmer without stirring for 13-15 minutes or until the syrup has thickened and reduced.
Add coffee emulco after the fire is turned off.
Leave syrup aside to cool completely.
Whisk yoghurt and cooled coffee syrup in a small bowl and leave aside.
Preheat oven to 180°C.
Grease a 22cm fluted cake pan.
Beat butter, brown sugar and essence until mixture is pale.
Add in eggs, one at a time, beating well after each addition.
Then add kahlua liqueur (can be subsctituted with 1 1/2 teaspoons coffee essense).
Fold in half portion of sifted flour followed by half portion of yoghurt-coffee mixture.
Repeat. Add in almond strips to mix.
Spoon the batter into prepared pan and smooth the surface.
Lightly tap the cake pan on the table top to remove air bubbles.
Bake in preheated 180°C oven for 15 minutes.
Reduce the temperature to 170°C and continue to bake for 55 minutes or until a skewer inserted into the centre of the cake comes out clean.
Stand the cake int the pan for 10-15 minutes, then turn out onto a wire rack.
Drizzle the remaining syrup on the cake.
Cream Cheese Poundcake
Ingredients:
1 1/2 cups unsalted butter, softened
240g cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
1 tsp lemon extract
1 tsp vanilla extract
Preheat oven to 160°C.
Cream butter and cream cheese until well blended.
Add sugar and mix until smooth.
Add eggs one at a time and mix until fluffy.
Blend flour into mixture.
Add lemon and vanilla extracts.
Pour batter into a greased and floured pan.
Bake for 1 hour and 15 minutes or until done.
1 1/2 cups unsalted butter, softened
240g cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
1 tsp lemon extract
1 tsp vanilla extract
Preheat oven to 160°C.
Cream butter and cream cheese until well blended.
Add sugar and mix until smooth.
Add eggs one at a time and mix until fluffy.
Blend flour into mixture.
Add lemon and vanilla extracts.
Pour batter into a greased and floured pan.
Bake for 1 hour and 15 minutes or until done.
Buttermilk Cheesecake
Another cheesecake, which is creamy...
Ingredients:
1/2 cup graham cracker crumbs
1 1/4 cups sugar
2 tbsp cornstarch
1kg cream cheese, at room temperature
1 tbsp lemon juice
2 tbsp vanilla extract
3 eggs plus 3 egg yolks
1 cup low-fat sour cream
1 cup low-fat buttermilk
Preheat the oven to 180°C.
Grease a 25cm springform pan and wrap the outside with aluminium foil.
Sprinkle graham cracker crumbs on the bottom to create a base for the cake, pressing them in. Set aside.
Combine sugar and cornstarch, and set aside.
Beat cream cheese on low speed until slightly fluffy.
Add the sugar-cornstarch mixture and beat until just incorporated.
Add lemon juice and vanilla extract.
With the mixer still on low speed, add eggs and yolks one at a time.
Add sour cream and buttermilk.
Increase the speed to medium and beat batter for 20 seconds to make sure it is well mixed.
Pour batter into prepared pan.
Place the springform pan in a roasting pan until it comes halfway up the sides of the springform pan.
Bake for 55 to 65 minutes.
The cake will be barely jiggly when the pan is poked with a fork.
Remove from the oven, cool the cake in its water bath for 30 minutes, then remove from the water and refrigerate overnight.
Ingredients:
1/2 cup graham cracker crumbs
1 1/4 cups sugar
2 tbsp cornstarch
1kg cream cheese, at room temperature
1 tbsp lemon juice
2 tbsp vanilla extract
3 eggs plus 3 egg yolks
1 cup low-fat sour cream
1 cup low-fat buttermilk
Preheat the oven to 180°C.
Grease a 25cm springform pan and wrap the outside with aluminium foil.
Sprinkle graham cracker crumbs on the bottom to create a base for the cake, pressing them in. Set aside.
Combine sugar and cornstarch, and set aside.
Beat cream cheese on low speed until slightly fluffy.
Add the sugar-cornstarch mixture and beat until just incorporated.
Add lemon juice and vanilla extract.
With the mixer still on low speed, add eggs and yolks one at a time.
Add sour cream and buttermilk.
Increase the speed to medium and beat batter for 20 seconds to make sure it is well mixed.
Pour batter into prepared pan.
Place the springform pan in a roasting pan until it comes halfway up the sides of the springform pan.
Bake for 55 to 65 minutes.
The cake will be barely jiggly when the pan is poked with a fork.
Remove from the oven, cool the cake in its water bath for 30 minutes, then remove from the water and refrigerate overnight.
Chocolate Cheesecake
I likes cheesecake... and plus it is chocolate cheesecake
Ingredients (crust)
200g shelled pistachios, toasted and finely chopped
1/2 cup light brown sugar
1/8 tsp ground cinnamon
120g butter, melted
Ingredients (cake)
240g chocolate, chopped
750g cream cheese, softened
1 1/4 cups plus 2 tbsp sugar
1/8 tsp salt
4 large egss
1 cup heavy cream
2 tsp vanilla extract
Ganache topping
120g chocolate, chopped
1/2 cup plus 2 tbsp heavy cream
For the crust:
Combine chopped pistachios, brown sugar, cinnamon and melted butter in a small bowl.
Wrap a 22cm cardboard cake circle with plastic wrap.
Carefully press the nut mixture onto the cake circle, making sure to cover it completely.
Cover and refrigerate for at least 1 hour.
For the cake:
Preheat the oven to 160°C.
Encase the outside of a 22cm round spring-form pan in alumiium foil and set aside.
Have ready a large roasting pan and a kettle of just-boiled water.
In a small bowl, melt the chocolate gently over a double boiler. Set aside to cool
Beat cream cheese, sugar and salt with a mixer on low speed until creamy.
Add cream and vanilla extract.
With the mixer running on low speed, gradually add melted chocolate and mix thoroughly.
Pour the batter into the pan, then place the pan in the bigger roasting pan.
Transfer to the middle oven rack, and pour boiled water into the roasting pan until it comes halfway up the side of the springform pan.
Bake for 60 to 70 minutes, until the top is just set.
The cake should jiggle slightly when the pan is tapped.
Remove pan from the oven and cool on a rack.
Cover with aluminium foil and refrigerate overnitght.
For the ganache topping:
Bring the cream to a boil, then pour over chopped chocolate in the bowl.
Stir until chocolate is melted and mixture is smooth. Set aside.
To assemble:
Loosen cheesecake by carefully running a warm, dry knife around the inside edge of the springform pan.
Unhinge the sides of the pan and remove.
Leave the springform pan bottom under the cheesecake.
Invert the pistachio crust onto the top of the cheesecake and carefully peel off the cake circle and plastic wrap while gently pressing the crust into the cheesecake.
Place serving plate on top of the crust, then invert the cheesecake.
Remoce the springform bottom tha is now at the top.
Slide a knife under it, if necessary.
Pour the ganache on the cheesecake and spread to cover the top.
Sprinkle with chopped pistachio, if desired.
Refrigerate for several hours or, better yet, overnight.
Ingredients (crust)
200g shelled pistachios, toasted and finely chopped
1/2 cup light brown sugar
1/8 tsp ground cinnamon
120g butter, melted
Ingredients (cake)
240g chocolate, chopped
750g cream cheese, softened
1 1/4 cups plus 2 tbsp sugar
1/8 tsp salt
4 large egss
1 cup heavy cream
2 tsp vanilla extract
Ganache topping
120g chocolate, chopped
1/2 cup plus 2 tbsp heavy cream
For the crust:
Combine chopped pistachios, brown sugar, cinnamon and melted butter in a small bowl.
Wrap a 22cm cardboard cake circle with plastic wrap.
Carefully press the nut mixture onto the cake circle, making sure to cover it completely.
Cover and refrigerate for at least 1 hour.
For the cake:
Preheat the oven to 160°C.
Encase the outside of a 22cm round spring-form pan in alumiium foil and set aside.
Have ready a large roasting pan and a kettle of just-boiled water.
In a small bowl, melt the chocolate gently over a double boiler. Set aside to cool
Beat cream cheese, sugar and salt with a mixer on low speed until creamy.
Add cream and vanilla extract.
With the mixer running on low speed, gradually add melted chocolate and mix thoroughly.
Pour the batter into the pan, then place the pan in the bigger roasting pan.
Transfer to the middle oven rack, and pour boiled water into the roasting pan until it comes halfway up the side of the springform pan.
Bake for 60 to 70 minutes, until the top is just set.
The cake should jiggle slightly when the pan is tapped.
Remove pan from the oven and cool on a rack.
Cover with aluminium foil and refrigerate overnitght.
For the ganache topping:
Bring the cream to a boil, then pour over chopped chocolate in the bowl.
Stir until chocolate is melted and mixture is smooth. Set aside.
To assemble:
Loosen cheesecake by carefully running a warm, dry knife around the inside edge of the springform pan.
Unhinge the sides of the pan and remove.
Leave the springform pan bottom under the cheesecake.
Invert the pistachio crust onto the top of the cheesecake and carefully peel off the cake circle and plastic wrap while gently pressing the crust into the cheesecake.
Place serving plate on top of the crust, then invert the cheesecake.
Remoce the springform bottom tha is now at the top.
Slide a knife under it, if necessary.
Pour the ganache on the cheesecake and spread to cover the top.
Sprinkle with chopped pistachio, if desired.
Refrigerate for several hours or, better yet, overnight.
Steamed Fruitcake
I think this will be loved to be tried by those not having baking oven at home...found this in the news paper :)
Ingredient:
200g butter
180g castor sugar
2 large eggs
1/2 tsp vanila essence
200g mixed fruits
Sifted
265g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Caramel
70g castor sugar
60ml water
To prepare Caramel:
Cook sugar in a saucepan until the sugar turns golden brown.
Remove saucepan from the heat and pour in water.
Stir to dissolve the sugar until a caramel is formed.
Set aside to cool completely.
Cream butter and sugar until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Add in the essence.
Fold in sifted dry ingredients and add in mixed fruits.
Add the caramel to mix.
Turn batter into prepared cake pan and cover the top with a piece of aluminium foil.
Steam over rapid boiling water for 2 hours or until cake is cooked through when tested with a wooden skewer.
Ingredient:
200g butter
180g castor sugar
2 large eggs
1/2 tsp vanila essence
200g mixed fruits
Sifted
265g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Caramel
70g castor sugar
60ml water
To prepare Caramel:
Cook sugar in a saucepan until the sugar turns golden brown.
Remove saucepan from the heat and pour in water.
Stir to dissolve the sugar until a caramel is formed.
Set aside to cool completely.
Cream butter and sugar until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Add in the essence.
Fold in sifted dry ingredients and add in mixed fruits.
Add the caramel to mix.
Turn batter into prepared cake pan and cover the top with a piece of aluminium foil.
Steam over rapid boiling water for 2 hours or until cake is cooked through when tested with a wooden skewer.
2008年3月23日星期日
Gurney Drive - it's a restaurant? yes, at Mid Valley
Gurney drive, not in penang ok, this is a restaurant at Mid Valley. A place, where it claimed to be the center of Penang food. You can find different popular food from penang, such as curry mee, lam mee, koay tiao th'ng, hokkien char, char koay tiao, lo bak, satay, nasi kandar, or chien, ham chien, lalar chien, chee cheong fun, ak tui me suah, nasi lemak, penang rojak, pasembur and so on... On the menu, you will find each dish has the popularity in different parts of Penang.
And, the setup is unique, because it is not a normal restaurant like the Madam Kuan or Little Penang, instead of having 1 kitchen, they have various of stalls in the restaurant. And, each stall will prepare different dishes.
The ambience is definitely not like the Gurney drive in penang, but it has its own uniqueness, the table and chair are wood made and more classy than the normal coffee shop. Entrance is near to the escalator, so you can easily spot it but not the name. You still need to walk nearer to the restaurant before you will realise this is the restaurant you are looking for.
Anyway, I have ordered lam mee and char koay tiao...
Lam mee came with prawns, pork (sam chan bak and siap bak), sliced omellete, bak pok, pig stomache. The taste is quite upto the Penang standard. And, the chilli paste is like homemade chilli paste, it looks like it is pounced (I don't think it is ground by the machine), not with thick belacan taste, but it is to my taste. :) When let it mixed with the gravy, and it turned out to be chilli version lam mee, quite like it.
Char koay tiao is a bit disappointing because it is not so tasty as compared to the Penang standard. The koay tiao is a bit to soft, the taste is too plain (not sure is it because the chef forgot to put enough soy sauce), the cockle is overcooked, and I thought Penang Char Koay Tiao, should have some crab meat on top, but I couldn't find it in the dish.
I will try other dishes in the next visit, the food is not too bad after all...
And, the setup is unique, because it is not a normal restaurant like the Madam Kuan or Little Penang, instead of having 1 kitchen, they have various of stalls in the restaurant. And, each stall will prepare different dishes.
The ambience is definitely not like the Gurney drive in penang, but it has its own uniqueness, the table and chair are wood made and more classy than the normal coffee shop. Entrance is near to the escalator, so you can easily spot it but not the name. You still need to walk nearer to the restaurant before you will realise this is the restaurant you are looking for.
Anyway, I have ordered lam mee and char koay tiao...
Lam mee came with prawns, pork (sam chan bak and siap bak), sliced omellete, bak pok, pig stomache. The taste is quite upto the Penang standard. And, the chilli paste is like homemade chilli paste, it looks like it is pounced (I don't think it is ground by the machine), not with thick belacan taste, but it is to my taste. :) When let it mixed with the gravy, and it turned out to be chilli version lam mee, quite like it.
Char koay tiao is a bit disappointing because it is not so tasty as compared to the Penang standard. The koay tiao is a bit to soft, the taste is too plain (not sure is it because the chef forgot to put enough soy sauce), the cockle is overcooked, and I thought Penang Char Koay Tiao, should have some crab meat on top, but I couldn't find it in the dish.
I will try other dishes in the next visit, the food is not too bad after all...
2008年3月22日星期六
Braised Fish in Hot Bean Paste
Another malaysian fish dish recipe found on newspaper, my favourite as well...
Ingredient:
600g tilapia
Oil for deep-frying
1 egg white
2 tbsp cornflour
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp hot bean paste (tau pan cheung)
1 tbsp fermented black bean paste
1 tbsp oil
1 tbsp sesame oil
3 dried chillies, soaked and cut into 2cm lengths
50g onion, diced
30g red capsicum, diced
30g green capsicum, diced
Seasoning (A):
1 tsp light soy sauce
1/4 tsp pepper
1 tsp Chinese cooking wine (optional)
Sauce (B):
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp pepper
1 tsb cornflour
200ml fresh chicken stock
Clean and scale the fish, then make a diagonal cut on either side of the body.
Season with seasoning (A) and set a side for at least 20-30 minutes.
Just before deep-frying , coat the fish with egg white and sprinkle lightly with cornflour.
Fry the fish in hot oil for 4-5 minutes until golden and crispy.
Remove and drain oil.
Heat oil and sesame oil in a clean wok.
Stir-fry ginger, shallots and garlic until fragrant.
Add hot bean paste and fermented black bean paste.
Fry until aromatic, then add dried chillies and onion
Stir in sauce (B) to mix.
Return fish to the wok and cook for 2-3 minutes.
Add red and green capsicum and cook for a further 1-2 minutes.
Dish out and serve immediately.
Ingredient:
600g tilapia
Oil for deep-frying
1 egg white
2 tbsp cornflour
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp hot bean paste (tau pan cheung)
1 tbsp fermented black bean paste
1 tbsp oil
1 tbsp sesame oil
3 dried chillies, soaked and cut into 2cm lengths
50g onion, diced
30g red capsicum, diced
30g green capsicum, diced
Seasoning (A):
1 tsp light soy sauce
1/4 tsp pepper
1 tsp Chinese cooking wine (optional)
Sauce (B):
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp pepper
1 tsb cornflour
200ml fresh chicken stock
Clean and scale the fish, then make a diagonal cut on either side of the body.
Season with seasoning (A) and set a side for at least 20-30 minutes.
Just before deep-frying , coat the fish with egg white and sprinkle lightly with cornflour.
Fry the fish in hot oil for 4-5 minutes until golden and crispy.
Remove and drain oil.
Heat oil and sesame oil in a clean wok.
Stir-fry ginger, shallots and garlic until fragrant.
Add hot bean paste and fermented black bean paste.
Fry until aromatic, then add dried chillies and onion
Stir in sauce (B) to mix.
Return fish to the wok and cook for 2-3 minutes.
Add red and green capsicum and cook for a further 1-2 minutes.
Dish out and serve immediately.
Fried Fish with Sour Plum Sauce
Love to eat fish, chinese like to cook fish with different ways, one of the favourite ones by malaysian chinese, found in most of the restaurants. The recipe was found in the newspaper food segment. Try it, you will like it, if you like to eat fish... :)
Ingredient:
600g garoupa or threadfin
Oil for deep-flying
Cornflour for coating fish
1 tbsp sesame oil
Mix to combine:
3 shallots, thinly sliced
2 bird's eye chillies, chopped
2 tbsp thinly shredded green maggo
1 kaffir lime leaf, finely shredded
1 spring coriander leaves, chopped
Seasoning (A):
1 tsp salt
1/4 tsp pepper
Plum sauce mixture:
2 tbsp plum sauce
4 tbsp Thai chili sauce
3 tbsp kalamansi lime juice
1 tbsp fish sauce
1 tbsp sugar
Salt and pepper to taste
2 tbsp water
Clean fish and make 2 diagonal slits on either side of it.
Marinate with seasoning (A) and set aside for 10-15 minutes.
Coat fish with cornflour, makeing sure to coat the slits, too.
Heat oil in a wok until hot, then put in the fish and deep-fry until it is cooked and golden. Drain well.
Heat sesame oil, then pour in combined plum sauce mixture.
Bring to a low simmering boil.
Remove and pour sauce over the fish.
Sprinkle over the combined shallot mixture and serve immediately.
Ingredient:
600g garoupa or threadfin
Oil for deep-flying
Cornflour for coating fish
1 tbsp sesame oil
Mix to combine:
3 shallots, thinly sliced
2 bird's eye chillies, chopped
2 tbsp thinly shredded green maggo
1 kaffir lime leaf, finely shredded
1 spring coriander leaves, chopped
Seasoning (A):
1 tsp salt
1/4 tsp pepper
Plum sauce mixture:
2 tbsp plum sauce
4 tbsp Thai chili sauce
3 tbsp kalamansi lime juice
1 tbsp fish sauce
1 tbsp sugar
Salt and pepper to taste
2 tbsp water
Clean fish and make 2 diagonal slits on either side of it.
Marinate with seasoning (A) and set aside for 10-15 minutes.
Coat fish with cornflour, makeing sure to coat the slits, too.
Heat oil in a wok until hot, then put in the fish and deep-fry until it is cooked and golden. Drain well.
Heat sesame oil, then pour in combined plum sauce mixture.
Bring to a low simmering boil.
Remove and pour sauce over the fish.
Sprinkle over the combined shallot mixture and serve immediately.
2008年3月21日星期五
Fish Head Curry - 咖喱鱼头
在英文报上看到了这个食谱，很想把它记下来，以备参考之用：
Asam fish head curry, main ingredient:
1 garoupa fish head, cut into 4 pieces
5-6 ladies finger
1 tomato, quartered
1 onion, cut into wedges
salt and sugar to taste
1/2 tsp ikan bilis stock granules [or use the real ikan bilis soup :)]
Spice ingredients (A)
8 shallots
3 cloves garlic
20g dried shrimp paste (belacan)
100g dried chilies, soaked
2 tbsp chili powder
2 tbsp fish curry powder
Ingredients (B)
2 stalks leman grass, smashed
1 wild ginger flower bud (bunga kantan), halved and smash stem
2 springs polygonum leaves (daun kesom)
Mix and strain
4 tbsp tamrind paste
250ml water
Seasoning
1 tbsp light soy sauce
salt and sugar to taste
Arrange the fish pieces on a heat proof dish
steam for 10 minutes or until cooked
pour out the excess liquid from the fish
add seasoning and put aside
Heat oil in a wok and sauté ground spice ingredients until fragrant
add in lemon grass, wild ginger bud and polygonum leaves
continue to sauté for a while, then pour in tamarind juice and bring to boil
Add ladies fingers, tomatoes onion and adjust seasoning to taste
put cooked fish in a serving bowl and dish out cooked spice gravy over.
Serve immediately.
Asam fish head curry, main ingredient:
1 garoupa fish head, cut into 4 pieces
5-6 ladies finger
1 tomato, quartered
1 onion, cut into wedges
salt and sugar to taste
1/2 tsp ikan bilis stock granules [or use the real ikan bilis soup :)]
Spice ingredients (A)
8 shallots
3 cloves garlic
20g dried shrimp paste (belacan)
100g dried chilies, soaked
2 tbsp chili powder
2 tbsp fish curry powder
Ingredients (B)
2 stalks leman grass, smashed
1 wild ginger flower bud (bunga kantan), halved and smash stem
2 springs polygonum leaves (daun kesom)
Mix and strain
4 tbsp tamrind paste
250ml water
Seasoning
1 tbsp light soy sauce
salt and sugar to taste
Arrange the fish pieces on a heat proof dish
steam for 10 minutes or until cooked
pour out the excess liquid from the fish
add seasoning and put aside
Heat oil in a wok and sauté ground spice ingredients until fragrant
add in lemon grass, wild ginger bud and polygonum leaves
continue to sauté for a while, then pour in tamarind juice and bring to boil
Add ladies fingers, tomatoes onion and adjust seasoning to taste
put cooked fish in a serving bowl and dish out cooked spice gravy over.
Serve immediately.
2008年3月6日星期四
2008年2月29日星期五
橙瓣蛋花汤
在报章上看到了这养生甜品食谱，很想自己亲手做来吃。近期，养生是一个健康的代表名词。
1． 芸香科植物的果实，如柳橙，柑橘，甘，柚子，柠檬等，都富含维他命C ，前者是抗氧化防衰老，抗癌增强免疫力的重要营养素，也是美，促进食欲之良品。
2． 并含有一定量的维他命P ，能有效维护血管功能，在寒冬可以预防血管急收缩而危及血压和心脏的情形
1． 芸香科植物的果实，如柳橙，柑橘，甘，柚子，柠檬等，都富含维他命C ，前者是抗氧化防衰老，抗癌增强免疫力的重要营养素，也是美，促进食欲之良品。
2． 并含有一定量的维他命P ，能有效维护血管功能，在寒冬可以预防血管急收缩而危及血压和心脏的情形
材料：
橙子罐头1罐（但是，觉得用鲜橙2粒会更有益）
鸡蛋1个
果糖一大颗
做法：
1． 蛋打匀成蛋汁
2． 罐头开启，倒入锅内，加1/2碗水煮开，将蛋汁缓缓注入，待蛋花浮起，加糖调味即成。
料理秘诀：
橙子可买罐头的或新鲜的。剥斑后，轻轻除去果粒外的瓣膜，入煮锅煮透，酌加冰糖煮炼即可。
2008年2月15日星期五
Herbal steamed fish
I like herbal as well as fish. Thus, this is what I would like to try -- herbal steamed fish. :)
Ingredients:
600g coral trout garoupa, approximately 600g
½ tsp salt
¼ tsp pepper
200ml water
Herbs
3 slices (5g) tong kwai
10g hair of ginseng roots (yong sum soe)
4g chuen koong
1 tbsp kei chi
3 red dates, halved
3 slices ginger
Seasoning
½ tsp salt
½ tsp light soy sauce
½ tsp sugar
1 tsp sesame oil
1. Clean fish and make two diagonal cuts on either side of the body. Marinate with salt and pepper for 10-15 minutes.
2. Rinse the herbs and combine with seasoning and water. Cook over low heat, and simmer for 20 minutes.
3. Pour the cooked herbal stock and put a little of the herbs over the fish. Steam over rapidly boiling water for 15 minutes. Serve immediately.
Ingredients:
600g coral trout garoupa, approximately 600g
½ tsp salt
¼ tsp pepper
200ml water
Herbs
3 slices (5g) tong kwai
10g hair of ginseng roots (yong sum soe)
4g chuen koong
1 tbsp kei chi
3 red dates, halved
3 slices ginger
Seasoning
½ tsp salt
½ tsp light soy sauce
½ tsp sugar
1 tsp sesame oil
1. Clean fish and make two diagonal cuts on either side of the body. Marinate with salt and pepper for 10-15 minutes.
2. Rinse the herbs and combine with seasoning and water. Cook over low heat, and simmer for 20 minutes.
3. Pour the cooked herbal stock and put a little of the herbs over the fish. Steam over rapidly boiling water for 15 minutes. Serve immediately.
2008年2月13日星期三
糯米鸡
记得小时，家人总爱帮我点糯米鸡，让我吃的津津有味，现在想起都会回味无穷呢！
鸡肉制作材料∶
鸡 600克
盐 50克
味精（可有可无） 10克
糖 30克
风车粉 15克
生抽 20克
耗油 20克
麻油 少许
胡椒粉 少许
老抽 少许
绍兴酒 40克
姜（打碎） 30克
做法∶
1． 首先，把绍兴酒及姜捞匀，待用。
2． 把鸡切块，再加入风车粉捞匀。
3． 然后，加入已搅拌好的绍兴酒，盐，味精，糖，生抽，耗油，麻油，胡椒粉及老抽，搅拌均匀后，放入冰箱约3小时。
糯米饭材料:
A 材料∶
糯米（浸4小时） 1.2公升
老抽（调色） 少许
胡椒粉 少许
麻油 少许
绍兴酒 少许
油 115克
B材料∶
盐 22克
味精（可有可无） 22克
糖 135克
C材料∶
生抽 115克
耗油 115克
D材料∶
生抽 115克
耗油 115克
E材料∶
水 250克
做法∶
1． 首先，把糯米放入锅中以大火蒸约半小时。
2． 热油后，把C材料煮滚，再加入B材料及D材料。
3． 然后，在加少许老抽，胡椒粉，麻油及绍兴酒，煮滚。
4． 接下徕，把煮滚的汁倒入糯米中，捞匀。
5． 再把糯米放入装入有鸡肉片及沾有烧包酱汁的腊肠，铺平及以大火蒸20分钟即可。
至于糯米鸡的糯米一定要事先浸透，否则干身的糯米在经过长时间的蒸煮后，依然无法熟透。
鸡肉制作材料∶
鸡 600克
盐 50克
味精（可有可无） 10克
糖 30克
风车粉 15克
生抽 20克
耗油 20克
麻油 少许
胡椒粉 少许
老抽 少许
绍兴酒 40克
姜（打碎） 30克
做法∶
1． 首先，把绍兴酒及姜捞匀，待用。
2． 把鸡切块，再加入风车粉捞匀。
3． 然后，加入已搅拌好的绍兴酒，盐，味精，糖，生抽，耗油，麻油，胡椒粉及老抽，搅拌均匀后，放入冰箱约3小时。
糯米饭材料:
A 材料∶
糯米（浸4小时） 1.2公升
老抽（调色） 少许
胡椒粉 少许
麻油 少许
绍兴酒 少许
油 115克
B材料∶
盐 22克
味精（可有可无） 22克
糖 135克
C材料∶
生抽 115克
耗油 115克
D材料∶
生抽 115克
耗油 115克
E材料∶
水 250克
做法∶
1． 首先，把糯米放入锅中以大火蒸约半小时。
2． 热油后，把C材料煮滚，再加入B材料及D材料。
3． 然后，在加少许老抽，胡椒粉，麻油及绍兴酒，煮滚。
4． 接下徕，把煮滚的汁倒入糯米中，捞匀。
5． 再把糯米放入装入有鸡肉片及沾有烧包酱汁的腊肠，铺平及以大火蒸20分钟即可。
至于糯米鸡的糯米一定要事先浸透，否则干身的糯米在经过长时间的蒸煮后，依然无法熟透。
烧卖
有一阵子常到香港去公干，也常和同事们去品尝点心，让我对香港的点心夸目相看。不知为何本地的点心铺就是不能卖那么可口的点心，除非到高级的香港点心餐厅。
材料∶
瘦肉（剁碎） 600克
肥肉（剁碎） 450克
虾仁（去壳） 450克
盐 20克
味精（可有可无） 30克
糖 40克
麻油 少许
胡椒粉 少许
木薯粉 30克
云吞皮 300克
做法∶
1． 首先，把瘦肉加盐擦成胶状。
2． 然后，在肥肉和虾仁中加入味精，糖，麻油，胡椒粉，木薯粉搅成胶状团。
3． 把瘦肉和肥肉搅拌均匀成团后，放入冰箱冷冻格。
4． 接下徕，把冷冻的肉取出后，拿适量的肉包入云吞皮中，即可。
5． 最后，把包好的烧卖放入锅中，以大火蒸约8分钟，即可。
（可依个人喜好在肉中加入冬菇碎，腊肠或蟹柳，就可以让烧卖以多种方式呈现在眼前）
蒸点心，注意火候控制。如果选择用小火蒸点心，就要有心理准备会看到“走形”或往下塌的点心。
材料∶
瘦肉（剁碎） 600克
肥肉（剁碎） 450克
虾仁（去壳） 450克
盐 20克
味精（可有可无） 30克
糖 40克
麻油 少许
胡椒粉 少许
木薯粉 30克
云吞皮 300克
做法∶
1． 首先，把瘦肉加盐擦成胶状。
2． 然后，在肥肉和虾仁中加入味精，糖，麻油，胡椒粉，木薯粉搅成胶状团。
3． 把瘦肉和肥肉搅拌均匀成团后，放入冰箱冷冻格。
4． 接下徕，把冷冻的肉取出后，拿适量的肉包入云吞皮中，即可。
5． 最后，把包好的烧卖放入锅中，以大火蒸约8分钟，即可。
（可依个人喜好在肉中加入冬菇碎，腊肠或蟹柳，就可以让烧卖以多种方式呈现在眼前）
蒸点心，注意火候控制。如果选择用小火蒸点心，就要有心理准备会看到“走形”或往下塌的点心。
2008年2月12日星期二
2008年2月11日星期一
芦荟炖雪儿
看到剪报的一篇私房汤水 -- 芦荟炖雪儿，有滋补养颜功效。如此炎热的天气，如能来一碗芦荟炖雪儿，我会更欢喜。
材料∶
芦荟（去皮，冲洗干净再切片状） 700克
干龙眼肉 30克
蜜枣 100克
雪儿 300克
水 2.5公升
调味∶
蜜糖 4汤匙
做法∶
1． 首先，把所有材料煮滚，再放入电子沙煲炖4小时。
2． 最后，再加入米汤调味即可。
芦荟的小小知识
http://pepperkitchen.blogspot.com/2008/02/blog-post_11.html
材料∶
芦荟（去皮，冲洗干净再切片状） 700克
干龙眼肉 30克
蜜枣 100克
雪儿 300克
水 2.5公升
调味∶
蜜糖 4汤匙
做法∶
1． 首先，把所有材料煮滚，再放入电子沙煲炖4小时。
2． 最后，再加入米汤调味即可。
芦荟的小小知识
http://pepperkitchen.blogspot.com/2008/02/blog-post_11.html
2008年1月20日星期日
Kuih Bangkit
First project haha...
Found the recipe from internet, tempted to try though, but not for Chinese New Year...
But to learn how to make it, tried to make it once like about ten years ago, but the cookies turn out to be really HAARD...
Will try again and let see how well the recipe is... or how well my skill is... if it turns out to be nice, may be will be one of my selling item hehe...;)
Ingredients:
350g/13 oz. tapioca flour
5 pieces pandan/screwpine leaves
1 tsp. salt
2 tbsp. custard powder
2 large egg yolks
140g/5 oz. fine granulated sugar* (see notes)
150 ml thick coconut milk* (see notes)
1 tbsp. butter
Red food coloring
*Notes:
It would make a lot of difference if you can get fresh coconut milk. A medium-sized coconut yields 150 – 200 ml milk. However, coconut milk in cartons is acceptable. Make sure you get "thick" coconut milk.
Fine granulated sugar is called caster sugar in the UK and in some other countries, and is called Baker's sugar or superfine sugar in the United States.
Instructions:
1. Wash the pandan leaves. Wipe them dry and cut into 2-inch pieces.
2. Fry the tapioca flour in a wok together with the pandan leaves till it is very light and fluffy. Make sure the wok is big so that the flour will not splatter out as you fry it. The "lightening" will take around 15 minutes for this amount of flour. Leave to cool.
3. Sift flour gently (it's so light it will fly) together with salt and custard powder.
4. Fill a cloth bag with some tapioca flour. This will be used to dust the moulds. The moulds should be washed in warm soapy water, rinsed and left to dry thoroughly before use. Prepare this a day or two in advance.
5. Whisk egg yolks and sugar till pale and fluffy. Add butter.
6. Alternately add flour mixture and coconut milk. The last addition of flour should be done bit by bit to get a good firm dough. Dough should not be too wet or too dry.
7. Dust moulds well. Pinch a small ball of dough and firmly press into mould. However, do not use too much pressure or the dough will have difficulty coming out. Slice off excess with a knife, and press excess together with the rest of the dough in a bowl covered with a damp cloth. Hold the moulds at 45 degree angle and give a firm knock on the working surface. As soon as the cookie comes out of the mould, pick it up and arrange in a parchment-lined pan. You may place the cookies as close as 1/2 an inch away as there is not much expansion.
8. If the moulds are not dusted evenly, you may get some dough stuck in the crevices. Use a pointed toothpick to gently get the dough out – not too hard or the carvings might get distorted.
9. Fill a small dipping bowl with red food coloring and using a toothpick make a dot on each cookie.
10. Bake in preheated 170 degree C (340 F) oven for 10 to 15 minutes. The cookies should just begin to have some color. However, some people like to have the fragrance of "browner" cookies, in which case, you can leave it in the oven for a few more minutes. Cool.
11. Soak moulds in warm soapy water for 5 minutes and clean with a soft brush. Dry.
With the above ingredients can make approximately 100 cookies.
Found the recipe from internet, tempted to try though, but not for Chinese New Year...
But to learn how to make it, tried to make it once like about ten years ago, but the cookies turn out to be really HAARD...
Will try again and let see how well the recipe is... or how well my skill is... if it turns out to be nice, may be will be one of my selling item hehe...;)
Ingredients:
350g/13 oz. tapioca flour
5 pieces pandan/screwpine leaves
1 tsp. salt
2 tbsp. custard powder
2 large egg yolks
140g/5 oz. fine granulated sugar* (see notes)
150 ml thick coconut milk* (see notes)
1 tbsp. butter
Red food coloring
*Notes:
It would make a lot of difference if you can get fresh coconut milk. A medium-sized coconut yields 150 – 200 ml milk. However, coconut milk in cartons is acceptable. Make sure you get "thick" coconut milk.
Fine granulated sugar is called caster sugar in the UK and in some other countries, and is called Baker's sugar or superfine sugar in the United States.
Instructions:
1. Wash the pandan leaves. Wipe them dry and cut into 2-inch pieces.
2. Fry the tapioca flour in a wok together with the pandan leaves till it is very light and fluffy. Make sure the wok is big so that the flour will not splatter out as you fry it. The "lightening" will take around 15 minutes for this amount of flour. Leave to cool.
3. Sift flour gently (it's so light it will fly) together with salt and custard powder.
4. Fill a cloth bag with some tapioca flour. This will be used to dust the moulds. The moulds should be washed in warm soapy water, rinsed and left to dry thoroughly before use. Prepare this a day or two in advance.
5. Whisk egg yolks and sugar till pale and fluffy. Add butter.
6. Alternately add flour mixture and coconut milk. The last addition of flour should be done bit by bit to get a good firm dough. Dough should not be too wet or too dry.
7. Dust moulds well. Pinch a small ball of dough and firmly press into mould. However, do not use too much pressure or the dough will have difficulty coming out. Slice off excess with a knife, and press excess together with the rest of the dough in a bowl covered with a damp cloth. Hold the moulds at 45 degree angle and give a firm knock on the working surface. As soon as the cookie comes out of the mould, pick it up and arrange in a parchment-lined pan. You may place the cookies as close as 1/2 an inch away as there is not much expansion.
8. If the moulds are not dusted evenly, you may get some dough stuck in the crevices. Use a pointed toothpick to gently get the dough out – not too hard or the carvings might get distorted.
9. Fill a small dipping bowl with red food coloring and using a toothpick make a dot on each cookie.
10. Bake in preheated 170 degree C (340 F) oven for 10 to 15 minutes. The cookies should just begin to have some color. However, some people like to have the fragrance of "browner" cookies, in which case, you can leave it in the oven for a few more minutes. Cool.
11. Soak moulds in warm soapy water for 5 minutes and clean with a soft brush. Dry.
With the above ingredients can make approximately 100 cookies.
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