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Wednesday, 17 September 2014

水粿 II (Cheew Kuih II)




这是爸妈七月来的时候就做了,拖拖拖,就拖到今天才把旧照片整理一下。之前也上过水粿,但是用了蓝赛珍老师的食谱,那个米浆需要煮至有点浓稠,才蒸。今天用了姐姐比较简单的食谱,水粿一样好吃。我喜欢有加点碱水QQ的粿,所以食谱加了点碱水。这次连椰糖浆也买便的,但是如果不怕麻烦当然纯真椰糖的糖浆更是最好不过咯。

材料:

米浆:
A: 150克粘米粉,20克薯粉,25克澄粉,230毫升水12tsp碱水(可省略)

B: 625毫升开水,1大匙油

配料:
C: 2大匙油,150克甜菜脯碎, 2大匙蒜米,1大匙糖,1大匙甜黑油,1小匙

D: 椰糖浆
E: Sambal


做法:
1.            (A) 料全部, 放置半。加入B拌匀。

2.            把小碗放在蒸笼上,蒸热两分钟,倒入;用中火蒸15, 熄火2-3才开盖(如果一蒸好开盖,糕面遇冷空气塌陷,影响美

3.            C 烧热, 爆香蒜, 加入菜脯碎爆香, 加入, 味,用。


4.            把冷却的碗仔糕从杯子里取出,上菜脯,淋上椰糖便可享用。(喜吃辣的朋友可以配上sambal

食谱: Jane's Corner










Saturday, 13 September 2014

70s Disco Cake (Happy 50th Birthday To Richard)








两个礼拜前接到的使命,要同事Richard五十大寿做一个70s年代的主的生日蛋糕。任来得太突然所以就跟他们说不要要求太高,简单的,可以任的就好。大家急急的找来idea我也赶紧的去寻觅材料,幸好走了几家店铺就找到了这个扮演重要角色的disco ball。有了那粒球就是事半功倍了。比较耗时的是“铺地砖”,将亮片纸割成一片片的方块,然后拼成在灯光下会闪闪发光的disco舞池,这个effect在派对上很好看,我各人非常喜欢。

对了,这里要提醒一下,因为卫生部条规,铁线是不准插入蛋糕里的,所以那些唱碟的铁线必需先塞到吸水管里然后才才能插入蛋糕里。

Ps Richard,虽然我没能参加你的大派对,但是我满满的心意已经堆积在生日蛋糕里,陪你度过一夜的70年代狂欢夜晚。
















Monday, 18 August 2014

鸡肉烧包 (Siew Bao / Flaky BBQ roasted chicken buns )





几个礼拜前Karen家上了非常吸引人的烧包,即使最近大忙头脑里还是不时想到那个烧包。这一做就是两回,上个礼拜做了一回猪肉馅的,一下子就扫清光,今天再来一回鸡肉烧包吃个够。

参考了Karen Sonia姐姐的食谱,拿了姐姐的“皮”,Karen的“料”,Sonia的意见“要甜一点”和步骤,这样拼凑成了今天的鸡肉烧包。谢谢你们的好分享。这个烧包真的,实在,非常的好吃。。

油皮:面粉240g 菜油45g 砂糖1大匙, 108ml (我多加一点水)
油心:低筋面粉120g 白油85g


1. 油皮:将全部材料搓揉至光滑,休面30
2. 油心:将面粉白油拌匀。(不要拌太久,不然会很黏)。
3. 把水皮和油皮分分割成20份。(油皮21g, 油心10-11g
4.取一份水皮包入一份油皮。杆,卷起,重复再做一次。 两端折球状。休面10
5.将粉团擀形,包入料,做成包子形,上蛋液;放入烤箱,炉温190(风扇)、烤15分钟。取出再涂上蛋液,洒上少许白芝麻,继续烤15分钟至金黄色即可

小小贴士:
我将将一大匙牛油 加一小匙蜜糖,在微波炉叮20秒至融化,扫在刚出炉的包子上,包子会有甜甜香香的奶油味,外皮也会呈现亮亮好看的色泽。


馅料材料:
300g 鸡肉 (切碎)
1 大葱 (切丁)
30g 杂豆或青豆

调味料:
1tsp
2tbsp 白糖
1tbsp 耗油
1tbsp 麻油
1tbsp 生抽
1tsp老抽
1.5tbsp 叉烧酱
少许 五香粉
适量

芡汁:
½ tbsp 粟米粉加1tbsp清水拌匀

做法:
1 3tbsp油,把大葱炒香,加入鸡肉炒一炒,再加入青豆炒至香。 倒入调味料和适量的清水炒至稍干。打芡,取出待冷。


1. water dough: 240g plain flour, 45g corn oil/veg oil, 1 tbsp fine sugar, 108ml water
oil dough: 120g low protein flour, 85g shortening

2. To prepare oil and water dough, separately using the same method bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 30 minutes.

3. Divide water dough (21g each) and oil dough (10geach )

4. Wrap water dough around oil dough. Roll it out into rectangle, then roll up from the short end, repeat this step again.

5. Roll it out into a circle and wrap with the filling. Pleat and pinch to seal.

6. Egg wash and bake in preheated oven at 190C (fan force) for 15 minutes, bring out the baking tray, egg wash again and sprinkle some sesame seeds on top (do it one by one), and return to oven at bake for another 15mins or till golden brown.

Optional:
I used 1 tbsp butter + 1 tsp honey, melt them together in microwave oven (20sec) spread the honey butter on top of the each siew bao when they just came out from the oven. This will give you shinny skin texture and buttery fragrance.   

Filling
300g chicken meat (I use chicken thigh), cubed
80g onion, chopped
40g frozen green peas, thawed 

Seasonings
1tsp salt
2tbsp sugar or to taste as per your preference


1tbsp oyster sauce
1/2tbsp sesame oil
1tbsp light soy sauce
1tsp dark soy sauce
1tsp dark caramel soy sauce
1.5 tbsp chasiew sauce
A pinch of Chinese five-spices powder 

1/2tbsp corn flour + 1tbsp water, to thicken 

Method:

1.)  Mix all seasonings in a mixing bowl, set aside.
2. ) Heat 3tbsp cooking oil in a non-stick frying pan, add in onion, sauté till aroma.
3.) Add in chicken meat, stir till color changed, add in green peas, mix well.
3.) Add in seasonings, continue stir fry for few minutes till thicken (add water if you feel the mixture is dry).
4.) Add in corn flour water, to thicken the mixture, set aside to cool

Recipe adapted from:
Karen  , Sonia ,  Jane