Saturday, 31 October 2015

蒸木薯沙谷糕【Steamed Sago and Tapioca kueh】



近来,每每打开这电脑要“提起笔”时, 
总是犹豫着, 然后又将这支沉重的”笔“放下。 
不知道该写些什么, 但也总是想写上片言只语, 
或是记录下生活的点点滴滴。 
然而, 这不管用的脑袋啊, 
无论我是如何翻覆的推动着它,
却依然还是停顿着原地不动, 
想必已经是黔驴技穷了吧! 



妈妈削好的第二包木薯泥, 终于又开动了。  同时也赶上了最后一班列车!






 【蒸木薯沙谷糕】

[木薯层材料]
300克木薯泥, 50克细糖, 30克溶化奶油, 1/4茶匙盐, 1茶匙粟米粉

[沙谷层]
260克沙谷米, 70克细糖, 80克白椰丝, 60克椰奶, 1/4茶匙, 适量红色素 

** 140g白椰丝+ 适量盐(蒸热5分钟)

[做法]
1.  将一片香蕉叶铺在6寸方形蒸盘里, 涂上一层奶油, 备用。
2.  所有木薯层材料充分搅拌均匀, 倒入蒸盘里, 铺平。 
3.  放入沸滚的蒸炉里, 以中火蒸至20-25分钟或熟。
4. 取出, 吸干木薯糕表面上的水气, 备用。 
5.  将沙谷米洗净, 浸泡水中20分钟, 沥干水份。
6. 将所有其它的材料加入沙谷米中, 充分搅拌均匀。 然后, 倒入蒸好的木薯糕上, 铺平。 7. 放入沸滚的蒸炉里, 以中火蒸25分钟或熟透。
8. 取出, 待冷却后, 切片沾上蒸好的椰丝, 即可享用。 

(食谱参考这里这里



 Steamed Sago and Cassava Kueh

[Tapioca Layer]
300g well drained grated yellow cassava
50g castor sugar, 30g melted butter, ¼ tsp salt, 1 tsp corn flour

[Sago Layer]
260g sago, 70g castor sugar, 80g grated coconut, 60g coconut milk
¼ tsp salt, ¼ tsp red colouring

** grated coconut + a pinch of salt (steam for 5 minutes)

[Method]
1. Mix all the ingredients until well combined, pour the batter into 6 inch square pan (line with banana leaf) and press until firm and tightly.
2. Steam over medium heat for 20-25minutes until well cooked.
3. Remove from heat,   absorb the moisture on the surface of cassava cake and set aside.
4.  Rinse sago and soaked in the water for 20 minutes and drained it.
5.  Mix all the ingredients with sago until well combined.  Pour the mixture onto steamed cassava and press tightly.
6.  Steam over medium heat for 25 minutes until well cooked.
7.  Remove from heat,  leave to cool and cut into pieces and coat well with grated coconut , serve.

(Recipe adapted from HEREHERE







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This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.



Thursday, 29 October 2015

红宝石 【Tub Tim Krob, Red Rubies】






六月的芭提雅之旅,
依稀记得在回程的机舱里,
 一路上翻看着友人赠送的泰式烘焙书籍。
几个馋嘴的娘儿们,
左一句这个好吃, 右一句这道好吃的, 
然后, 就哎呀哟声的感叹错失了好料!
抵达家门后的数日, 依然对它念念不忘, 
为了弥补这道错失的泰式甜品,
唯有自己动手制造‘钻石“了!
然而, 吃了这道”钻石“后, 
又将”钻石“放入宝库里收藏了, 
至今才将其取出亮相!  嘻嘻。。




红宝石

[材料]
13粒马蹄 (去皮, 洗净,切小块状), 5大匙薯粉,
225克浓椰浆, 70克细糖, 140克清水, 5片班兰叶(打结)
少许盐 ,适量冰块, 适量菠萝蜜(切条状)

[做法]
1.  将细糖, 清水和班兰叶放入锅里,以中火煮至糖溶化。
2.  倒入椰浆和盐, 以小火煮至小滚, 放置一旁待冷备用。
3.  取一较大的碗,加入2大匙清水以及适量红色素, 混合。  将马蹄粒倒入备好的红色水中浸泡10分钟并将其染色。捞起, 沥干水份。 
4.  将染红的马蹄粒放入装有木薯粉的透明塑胶袋里, 来回摇晃甩动着塑胶袋至马蹄均匀的裹上木薯粉。 
5.  然后, 将裹木薯粉的马蹄过筛, 筛掉多余的木薯粉。
6.  取一小锅, 倒入适量清水,煮至沸滚。  
7.  将步骤(6)备好的马蹄粒倒入沸滚的水里, 煮至马蹄粒浮上水面后, 捞起立即倒入一盆冷水中, 捞起, 沥干水份。 
8.  将红宝石加入步骤(2)备好的椰奶里,再加入菠萝蜜条和适量冰块即可食用。  





【Red Rubies 

[Ingredients]
13 water chestnuts (diced into small cubes)
5 tbsp tapioca flour, 225g coconut milk, 70g castor sugar
140g water, 5 pieces pandan leaves (knotted)
a pinch of salt
some ice cubes and and some jackfruit (cut into strips)

[Method]
1. Place sugar, water and pandan leaves into a pot and cook over medium heat until sugar dissolved. 
2.  Pour in coconut milk and salt, bring it just to boil and set aside to cool.
3.  Mix 2 tbsp water with red food colouring, then add diced water chestnuts and mix well.  Drain it.
4.   Add water chestnuts into a plastic bag of tapioca flour and shake well to coat the chestnuts with flour. 
5.  Pour the water chestnuts from the plastic bag into a sieve, and sieve away the excess flour. 
6.  Boil a pot of water, pour the red rubies into the boiling water.  Remove when they are floating and place it into the cold water. 
7.  Drain the red rubies, fill it with coconut milk mixture.  Add jackfruit and some ice cubes into the bowl and serve immediately. 




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This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.



Tuesday, 27 October 2015

娘惹曼煎饼【Nyonya Apam Balik】





三月天,空气中飘来了糕点的香味,
伴随着袅袅炊烟升起,
家家户户都开始张罗着蒸糕点。
那徐徐升起的炊烟更布满了一片天空, 
煞是热闹的三月天啊!
三月天, 娘子家所举办的粿月, 
仿佛已经过了一个世纪啊! 
然而, 粿月所种下的“粿”却被遗留至今,
找了好多天, 才将这道“粿”给挖了出来!
三月里的某一天,
不甘寂寞的我, 将铺满尘埃的Apam balik 模子取出, 
追随着爱人的脚步,做了这道娘惹煎饼!

日记大全:www.rizhi8.com





娘惹曼煎饼】

[材料A]
100克椰糖(切碎), 100克清水, 数片班兰叶A

[材料B]
150克面粉(过筛), 1/2茶匙发粉, 1/4茶匙盐,
1/2粒鸡蛋 

[材料C]
125克椰浆, 75克清水 (拌合)

[材料D]
 适量白椰丝+适量盐巴

【做法】
1. 将材料A以中火煮至椰糖溶解, 过滤待凉。
2. 将材料B混合(除了鸡蛋), 再将做法(1)慢慢倒入材料B里, 搅拌至无颗粒状。
3.  将鸡蛋加入拌匀, 再分次加入材料C, 搅拌至表面呈有气泡, 静置15分钟。
4. 将锅饼模型以小火烧热约3分钟, 以小布沾上少许油, 涂抹在模上。
5. 倒入适量面糊, 以小火煎至表面出现气孔,舀入1大匙白椰丝在面糊上,  把盖关上约3分钟或呈金黄色即可。
6. 离火取出, 对摺成半月形。 




Nyonya Apam Balik
Recipe adapted from Eileen Diary

[Ingredients A]
100g gula melaka/palm sugar, 100g water, 4 pieces pandan leaves (knotted)

[Ingredients B]
150g plain flour (sifted), 1/2 tsp baking powder, 1/4 tsp salt
1/2 egg

[Ingredients C]
125g coconut milk, 75g water (mix well)

[Ingredients D]
 Shredded coconut + a pinch of salt

Method
1.  Place ingredients A into a pot, cook over small heat until sugar dissolved and sift the batter. Let set aside to cool for 10 minutes.
2.  Combine ingredients Bexcept egg),  slowly pour the batter ( method 1) into ingredients B , mix well to form a smooth liquid batter.  
3.  Add in egg and mix well.  Gradually pour in the ingredients C, stir or whisk until the surface bubbly and let the batter sit for 15 minutes.
4.  Heat a apam balik pan over low heat for 3 minutes and grease the pan lightly with butter or coating of oil. 
5.  Spoon in a small amount of batter into the pan and fry over low heat until forming bubbles.  Sprinkle on 1 tbsp of shredded coconut on it and cover pan.  Leave to cook for 3 minutes or until the bottom is golden brown. 
6.  Remove from heat, fold apam balik in half to form a half moon and serve warm. 






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This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.




Monday, 26 October 2015

紫薯糯米球 【Sweet Purple Potato Ondeh-Ondeh】




买了一包的椰丝, 做了龟糕后又剩余了一些, 
之后, 就被打入冷库里摆了2天。 
不知怎么搞的, 感觉最近多了几分的懒意, 
少了那股劲儿,也没了那份原有的劲意。
这一颗心, 虽是依然牵挂着余留下的椰丝, 
然而, 却心有余而力不足。 
至到在收拾那乱七八糟的冰箱时, 
“搜寻”到一根已经开始腐烂的紫薯, 
这才快手快脚做了这道简单的糯米球, 
不但能消除掉这紫薯,
亦可解决掉冰箱里那剩余的白椰丝!






【紫薯糯米球 ~可做20粒,食谱参考这里

材料  :
75克糯米粉
75克紫薯泥(去皮,蒸熟)
63克热水 (水份必须根据紫薯泥的湿度而定) 

材料:
70克白椰丝+ 1/4 茶匙盐 (白椰丝蒸热待用)

馅料:-
30g 椰糖(磨碎)


做法:
1)将紫薯泥和糯米粉混合均匀, 慢慢的倒入热水搅匀, 搓至光滑的面团。
2将面团分成小圆球(大约10克),包入适量的椰糖馅料。
3)放入已沸滚的水里煮熟及浮起,  捞起放入装有冰水的盘里。
4)然后, 再捞起放入蒸热的椰丝盘里, 粘上椰丝, 便可享用。





Sweet Purple Potato Ondeh-Ondeh, recipe adapted from here

Ingredients A:
75g glutinous rice flour
75g mashed sweet purple potato 
63g hot water (The amount of water depends on the humidity of sweet potato )  


Ingredients B:
70g shredded coconut + 1/4 tsp salt (slightly steam)

Filling: -
30g gula melaka (palm sugar, chopped)


Method:
1) Mix mashed sweet purple potato with glutinous rice flour and slowly pour in hot water and stir well until soft dough is formed.
2) Divide soft dough into small balls (10g each), wrap in gula melaka.
3) Cook the balls in boiling water, remove when they are floating and place in the cold water.
4) Remove the balls from cold water and coat well with shredded coconut, serve.







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 This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.



Sunday, 25 October 2015

香辣烤鸡 【Ayam Percik】






这道好久以前做的烤鸡, 是我家餐桌上名副其实的常客。数不清,更也记不得究竟煮了多少回合, 总之就是不可胜数的数字了。 今日就将它挖出, 让它也能沾上那股”椰风“吧!  








【香辣烤鸡】

材料
8个鸡翼, 2个全鸡腿

腌料 :
3 瓣蒜
80克小葱头
5枝香茅
120克椰浆
40克黄姜
40克姜
2大匙清水+1 1/2 大匙亚参膏(取水)
4条红辣椒
3大匙油
1+ 1/2 大匙糖
1 大匙盐

做法
1。把腌料放入搅拌机里搅碎,然后加入鸡块腌制6小时或隔夜。
2。 烤盘铺上锡纸,把鸡块摆放在烘盘架上, 送入预热烤箱里以180度烘烤40分钟至金黄色或熟。(半途烘烤中, 亦可取出翻面, 涂上酱料) 



【Ayam Percik】

Ingredients
8 chicken wings, 2 whole chicken legs 

Spices
3 cloves garlic
80g shallots
5 stalks lemongrass, used bottom part
40g turmeric
40g ginger
4 red chillies
120g coconut milk
2 tbsp water + 1 1/2 tbsp asam paste (Squeeze out juice)
3 tbsp cooking oil
1+1/2 tbsp sugar
1 tbsp salt

Method
1. Put all spices ingredients into a food processor and blend into paste.  Rub the prepared spices paste all over chicken whole legs or chicken wings and marinate for overnight or at least 6 hours.
2. Place onto a baking tray lined with aluminium foil, bake in preheated oven at 180C for 40 minutes until golden brown or cooked. (Brush chicken with spices paste while roasting) 







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This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.



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