Thursday, January 7, 2016

九层糕 Kueh Lapis Beras

Are you a fan of asian sweet desserts?
您爱吃亚洲甜品糕粿吗?

Here is one good recipe whereby the kueh literally melts in the mouth once you pop it in.
这是一道即好吃又融化嘴里的糕粿甜品食谱。

Enjoy!
尽可享受吧!




九层糕 
Kueh Lapis Beras 

Ingredients 材料
(A)
140g Sugar 糖
250ml Water 清水
Some Pandan Leaves 班兰叶少许

(B)
230g Rice Flour 粘米粉
45g Corn Starch 玉米淀粉
300ml Thick Coconut Cream 浓椰酱
540ml Water 清水
1/2 Tsp Salt 盐

(C)
Few Drops of Pandan Paste 班兰精
Few Drops of Red Food Coloring 红色食用色素
Few Drops of Yellow Food Coloring 黄色食用色素

Directions 步骤

Combine ingredients (A) into a saucepan and boil until sugar dissolves completely. Set aside to cool.
将材料A混合烧热至糖融化。搁置待凉。

In a large mixing bowl, combine all ingredients (B) thoroughly. Add in sugar syrup (A). Strain mixture to remove any lumps.
把所有B材料混入一个搅拌盆。加入糖浆A混匀。过沥去除粉粒即可。


Equally divide mixture into 4 portions. The 1st one with pandan paste, the 2nd with yellow food coloring, the 4rd with red food coloring and the last to remain plain.
平均地把糕糊分成四份。第一份加入班兰精, 第二份倒入黄色食用色素,第三份即加入红色食用色素而最后一份保持原味。

From each color  portion, equally divide each portion into 3 parts.
再将各自颜色的部份再次均匀的分裂成3等份。

Heat up a well greased 8 inch square mould in the steamer for 5 minutes prior to applying the first layer of batter. Cover and steam the layer over medium heat for 3-4 mins until set.
准备一个8寸方形的模具,表面涂抹食油后放入蒸锅里蒸热5分钟。模具烧热后,马上倒入第一层糕糊后盖上锅盖,以中火蒸3-4分钟至定型。


Then proceed with applying the 2nd layer from another color portion, evenly spread the batter and cover to steam the layer for another 3-4 mins till set.
接着倒入另种颜色的糕糊做第二层,再次盖上锅盖,以中火蒸3-4分钟至定型。


Repeat the same steps with the remaining layers , alternating between colors till the batter is used up.
重复以上的步骤反复的把不同的颜色一层层地铺上,至完成为止。


Upon applying the last layer, steam the entire kueh over medium heat for 25 minutes or until it is cooked through.
在铺上最后一层糕糊后便以中火把整个糕粿蒸25分钟一直到熟透即可。

Place the entire cake mould onto the cooling rack to cool before unmoulding.
离火后把模具放上铁架待凉后才脱模。







Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Wednesday, January 6, 2016

法式杏仁海绵蛋糕卷 Joconde Biscuit Roll Cake


Last year I bought quite a handful of recipe books from Taobao website but only managed to read them recently. I was browsing for recipes to use up the leftover whipped cream from the making of black forest cake last week and I don't like the idea of refrigerating the cream for too long.
去年我在淘宝网上购买了很多烘焙书籍一直到今年才正式拿出来阅读。上个星期因制做了黑森林蛋糕而剩余了不少淡奶油霜,又不想把奶油收藏太久便随手去书房找个蛋糕食谱把奶油用掉。

Hence I selected a rolled cake recipe from this book 孟老师的‘美味蛋糕卷 which features only rolled caked recipes. This book has more than 50 rolled cakes recipes and bundled with 2 DVD tutorials. What a great bargain!
结果找上了孟老师的‘美味蛋糕卷’书籍。这本书全都是记载着蛋糕卷的食谱,书里头有超过50道的蛋糕卷食谱,书的内容简易还附送两个蛋糕制造过程的DVD。超值的食谱书籍啊!


法式杏仁海绵蛋糕卷
Joconde Biscuit Roll Cake

Ingredients 基本材料
(A)
20g Unsalted Butter 无盐奶油
60g Almond Powder 杏仁粉
30g Icing Sugar 糖粉
120g Eggs 全蛋
 50g Cake Flour 蛋糕粉

(B)
100g Egg Whites 蛋白/蛋清
60g Castor Sugar 幼糖

(C)
180g Whipping Cream 动物性鲜奶油
1 Tbsp Icing Sugar 糖粉
1 Tsp Vanilla Extract 香草精

(D)
1 Can Mandarin Orange Peel 罐头鲜橙果肉

Directions 做法

Preheat oven at 180C degrees
烤箱预热180度。

Melt butter in double boiler. Set aside.
将无盐奶油放在容器以隔水加热方式融化。搁置待用。

Combine and sift almond flour with icing sugar into a mixing bowl. Add into the egg mixture (A) and whisk into batter. Set aside.
杏仁粉和糖粉一起过沥后,加入全蛋混合(A)用打蛋器搅拌至颜色稍微变淡的杏仁糊。搁置待用。

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add 1/2 of the castor sugar  and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. This is crucial step to prevent the cake from breaking during rolling.
把材料B的蛋白倒入另一个搅拌盆里,用搅拌机将蛋白(B)打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖加入,以快速把蛋白打至发泡而蛋白会固定于容器内,倒扣时也不会流动即可,否则在卷蛋糕的时候容易破裂。


Slowly whisk in 1/3 of the beaten egg whites to incorporate into the almond egg mixture (A). Gently fold in  the balance beaten egg whites with rubber spatula to combine.
取1/3分量的蛋白霜加入杏仁糊(A),用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜,改用橡皮刮刀轻轻的从容器底部刮起拌匀。

Sift the cake flour into the almond batter and gently fold with rubber spatula to incorporate the flour until even.
把蛋糕粉沥入杏仁蛋白霜糊内。用橡皮刮刀轻轻的从容器底部刮起拌匀至无颗粒的面糊。


Scoop a portion of the cake batter and fold into the melted butter to combine. Transfer back the mixture back to the cake batter and swiftly fold to incorporate.
取少许蛋糕面糊倒入已融化的无盐奶油内,用橡皮刮刀快速拌匀后倒入回蛋糕糊内把所有材料刮拌均匀。

Gently transfer the cake batter into a greased heat proof silicone roulade baking sheet. Level the surface, tap the baking sheet on the countertop to release trapped air pockets. Transfer the baking sheet into the middle rack of a preheated oven and bake at 180C degrees for 12-15 mins until the surface has browned and cake springs back when press.
把蛋糕糊轻轻的倒入已抹油的瑞士卷垫烤盤, 用小刮板将表面抹平。烤盘在桌面上轻敲几下震出气泡后送入预热的烤箱中层以180度烘烤15分钟左右或至到表面呈金黄色,触感有弹性即可。

Invert the cake onto a damp kitchen towel and remove the baking sheet. Immediately roll up the cake with the kitchen towel before placing it to cool on a cooling rack.
蛋糕出炉后,马上倒扣摆上一块湿台布,把蛋糕卷垫拿开趁热用台布把蛋糕卷起来摆在铁架上散热。

The colder the whipping cream the easier it is to whip. Whip the whipping cream in a chilled mixing bowl with electrical mixer from medium to high speed until fluffy. Whisk in sifted icing sugar and vanilla extract and continue whisking till stiff peaks.
材料C的动物性鲜奶油放入已冷却的容器内,用搅拌机由慢而快的速度搅打至变浓稠时加入糖粉,香草精继续搅打。直到打发至体积变大而不会流动的状态即可。


Once the cake cools, unroll the cake and place it on parchment paper. Apply beaten whipped cream over the surface leaving a 3cm gap along the edges clean. Arrange the mandarin orange peel on the surface and press it firmly onto the cream.
待蛋糕稍散热后,打开台布把蛋糕转铺在蛋糕纸上, 用橡皮刮刀将奶油霜铺在蛋糕正面体上。用抹刀把奶油霜推开抹匀,而蛋糕的尾部3厘米处不须抹上奶油霜。最后放上鲜橙果肉片就可以开始卷蛋糕了。

Place a rolling pin underneath the parchment paper the cake is sitting on. With both hands and the rolling pin to push the cake forward to roll up the cake. 
将擀面棍放在蛋糕纸下方,以双手借助擀面棍紧密的卷起蛋糕。


Once the cake is rolled up, twist the two sides of the parchment paper and refrigerate the wrapped cake for 1 hour to set.
卷完后用蛋糕纸包住蛋糕体,两端稍微扭紧,冷藏1小时待蛋糕卷定型。

Remove parchment paper, trim both ends and slice to serve.
去掉蛋糕纸,切去两头就可享用。







Do link back to Coco Sweet Tooth if you have used any information as published in this blog.



Tuesday, January 5, 2016

冬瓜素肉蜜枣汤 Vegetarian Winter Melon Soup


Winter melon, also known as White Gourd is a popular vegetable used in Chinese cuisine for making soup and stews.
冬瓜,又称为东瓜,是个经常用于煮汤及受欢迎的中餐菜肴。

It is rich in vitamin C, B1, B2 and other minerals which packed with wide phyto-nutrients and medicinal properties ranging from reducing water retention, contingency, heat waves, body detoxification and promotes digestions. In certain medicinal practices, it is also used to assist weight management as it also strengthen our pancreatic functions in regulating blood sugar.
冬瓜含有丰富的维生素C,B1,B2 及广泛的植物营养素而被中医看重于冬瓜的药物功效。冬瓜有清热解毒,去水肿通力小便之功效。此外它在医学疗法上也普及用于减肥上,通过增强我们的胰岛功能控制血糖,以免糖转为脂肪。


冬瓜素肉蜜枣汤
Vegetarian Winter Melon Soup

Ingredients 材料
(A)
150g Chickpeas 鹰嘴豆
25g Dried Mushroom Stems 香菇丁
200g Vegetarian Mutton Meat 素羊肉
6pcs Red Dates 红枣
2pcs Dried Honey Dates 蜜枣干
1-2 Sweet Corn 甜玉米 (optional)
3.5 Lit Water 清水


(B)
600g Winter Melon 冬瓜

(C)
1/2 Tbsp Mushroom Powder 香菇粉
2 Tsp Salt 盐
Pepper 胡椒粉

Directions 步骤

Soak chickpeas and mushroom stems for 5-6 hours. Drain.
鹰嘴豆与香菇丁泡沉5至6小时。洗净沥干。

Peel and cut winter melon into chunks.

冬瓜去皮切块。

Wash vegetarian mutton meat thoroughly and scald briefly with boiling water to remove excess oil. Drain.
把素羊肉彻底洗净再以滚水烫以烫去除油脂。

Transfer all ingredients (A) into a deep bowl pressure cooker and cook under medium low heat for  40 mins or more.
将材料A放入高压力锅以中小火煮40分钟以上。


Remove from heat.  Allow the pressure cooker to sit for 30 minutes to release the pressure before removing the lid.
熄火,再让锅里的困住的蒸汽慢慢散发,千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。


Transfer the soup and ingredients into a deep pot.  Add in (B) winter melon and put the pot back to boil for 30 minutes.
再把汤及料转入另个汤锅。加入B冬瓜块再继续以中小火焖煮30分钟以上至冬瓜软化即可。

Season with mushroom powder, salt and pepper. Serve.
熄火前加入香菇粉,盐巴与胡椒粉调味。






Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Monday, January 4, 2016

马铃薯豆干素咖喱 Vegetarian Curry Potatoes with Tofu Puffs


While I am a full time vegetarian, my husband only observe full day vegetarian diet on every Monday, 1st and 15th of each Lunar calendar. Whenever he isn't doing work traveling, he will usually pack home cooked vegetarian food to work on those days. These days I cook more vegetarian dishes for him rather than meat and over time he started to stay away from certain meat based dishes as he find the smell and taste repulsive.
在家里我是唯一个吃长素的成员而我丈夫的守斋日是每逢星期一,初一十五及任何佛诞日。若是在守斋日遇上又上班的话,我就会准备素食让他带去上班当午餐。其实平日来家里煮素菜比较多而极少采用肉类做菜, 甚至丈夫有时侯还会排斥某些含有肉物的食品,他认为那肉些肉的味道很臭腥。




Here is one vegetarian curry recipe which is well loved by the family. 
这是一道全家都爱吃的素咖喱食谱。


马铃薯豆干素咖喱
Vegetarian Curry Potatoes with Tofu Puffs

Ingredients 材料
(A)
350g Potatoes 马铃薯
250g Tofu Puffs 油豆腐泡芙
300g Cabbage 包菜
200g Long Beans长豆角
1 Knot Fresh Pandan Leaves 班兰叶
1 Stalk Curry Leaves 咖喱叶

(B)
50g Vegan Chilli Paste 素叁峇酱 
1-1/2 Tbsp Almond Powder 杏仁粉
5 Tbsp Vegetarian Curry Powder 素咖喱粉
5g Coriander Powder 香菜粉
1 Tsp Tumeric Paste 黄姜汁
2 Stalks Lemongrass 香茅汁
1 Tbsp Galangal Paste 南疆汁

(C)
150-180ml Cooking Oil 食油
1050ml Water 清水
100ml Thick Coconut Milk 浓椰浆
300ml Water 清水

(D)
1 Tsp Salt 盐
1 Tsp Sugar 糖
1 Tsp Mushroom Powder 香菇粉

Directions 步骤

Peel and cut potatoes to wedges. Parboil for 5 minutes until tender. Set aside.
马铃薯去皮切块用水烧滚5分钟直到软透为止。搁置待用。

Break cabbage into bite size while long beans cut  into 1 inch length. Set aside.
包菜撕成小块, 长豆角切成1寸长度。搁置待用。


Cut tofu puffs into half and blanch out excess oil. Set aside.
把油豆腐泡芙切半再用滚水泡一泡去油。搁置待用。

Combine coriander, fresh turmeric, galangal and lemongrass and blend into fine paste. Skip this step if you have all the above in paste form.
把香菜,黄姜,南疆和香茅一起搅碎成泥。您若有现成糊或汁状的上述材料就不须做这个步骤。


Combine together all the paste ingredients (B) into a bowl. Add in Pandan and curry leaves.
把以上泥或汁状的材料B放入碗里再放入班兰叶及咖喱叶。

Heat up cooking oil (C) in wok, add curry paste mixture (B) with pandan and curry leaves and saute under medium heat for 3-5 mins until fragrant.
将食油C倒入炒锅烧热,拌入已混合班兰和咖喱叶的咖喱香料B,以中火拌炒3至5分钟爆香咖喱料。

Add in cabbage and long beans and stir fry to combine.
加入包菜和长豆角继续翻炒混合。


Mix in 750ml of the water (C) and bring the curry to boil for 5 minutes. Toss in parboiled potatoes and incorporate.
倒入750毫升的清水C后再焖煮5分钟后才拌入已煮软的马铃薯,炒匀。

Add seasoning (D) and the balance 300ml water (C). Stir well. Cover the wok lid and cook under medium heat for 5 mins until the vegetables have softened. 
把调味料D和材料C剩余的300毫升清水倒入,搅匀。盖上炒锅盖焖煮5分钟至蔬菜软化。

Add in tofu puff and continue to boil for 5-10 before adding in the coconut milk and water mixture.
才加入油豆腐泡芙搅匀,再焖熟5至10分钟后才放入浓椰汁清水混合液于内。


Allow the curry to simmer under medium low heat for another 5 minutes before turning off the stove.
再次让咖喱以中小焖煮多5分钟后才熄火。

Serve with rice.
配饭米饭吃最可口。







Do link back to Coco Sweet Tooth if you have used any information as published in this blog.










Sunday, January 3, 2016

枫蜜芝麻鸡 Honey Maple Sesame Chicken


My friends used to ask me why there are more desserts than cooking recipes in my blog. To me, I find the speedy process taking photos of the actual cooking part rather impossible especially during the time my hands are all tight up performing the cooking works. This is not so much the case when it comes to making cakes or most forms of desserts.
许多朋友都问我为什么博客里大多数都是蛋糕类甜品及糕粿而极少烹饪上的食谱。对我而言,确实原因是在摄影方面的困难,尤其是烹饪时间快速再加上自己双手都会忙于烹煮,有时候却是来不及拍下全部的制做过程。制做蛋糕类及甜品糕粿的过程多半没煮炒般匆忙所以较容易拍摄下准备过程。




With more incoming request to share cooking recipes, I began incorporating good cooking recipes which I deemed worthy. Although this recipe can be found in Rasa Malaysia website, I am sharing this again as for my own record as its just to yummy to miss.
随着更多网友的要求,我也开始在博客里加入些美味的烹煮食谱。这一道食谱您虽然可以在 Rasa Malaysia的博客里找到,我今天刻意在博客里分享这修改版的类似食谱是为了把这道超好吃的炸鸡食谱寄存在自己博客里。

Hope you enjoy this as much as I do.
希望您也会喜欢。

枫蜜芝麻鸡
Honey Maple Sesame Chicken
Recipe adapted from Rasa Malaysia

Ingredients 材料
(A)
580g Chicken Breast 鸡胸肉
1/2 Tsp Salt 盐
Few Dash of Pepper 胡椒粉
1 Tbsp Rice Wine 米酒

(B)
2 Egg Whites 蛋白 / 蛋清
1/2 Cup Sifted Plain Flour 面粉
1/4 Cup Corn Flour 玉米粉
1/2 Tsp Baking Powder 发酵粉
1/2 Cup Ice Cold Water 冰水
1 Tbsp Sesame Oil 麻油
1/2 Tsp Salt 盐

(C)
Ice Cubes 冰块

(D)
1/4 Cup Honey 蜂蜜
1/4 Cup Maple Syrup 枫树糖浆
1 Tsp Salt 盐
1 Tbsp Dry White Wine 白葡萄酒
1 Tsp Apple Cider Vinegar 苹果醋
1/2 Cup Water 清水

(E)
1-2 Cups Cooking Oil 食油

(F)
3 Tbsp Reserved Cooking Oil from fried chicken 炸鸡用剩余的油
3 Cloves Garlic 蒜米, chopped 切碎
1 Tbsp Corn Starch 玉米淀粉 + 150g Water 清水
Salt to taste 盐调味
Toasted Sesame Seeds 烤芝麻

Directions 步骤

For ingredients (A) cut chicken breast to cubes or bite size. Season the chicken with the balance ingredients from (A) and refrigerate the chicken for 1 hour.
材料A的鸡胸肉切丁或切块。将材料A其余材料一起混入肌肉块泡醃。送入冰箱冷藏一小时。

Prepare the batter for frying the chicken by whisking egg whites (B) into a mixing bowl with the rest of the ingredients (B) until smooth.
接着准备炸鸡的裹面粉,首先把材料B的蛋白倒入碗打发后才混入其余B的材料直到裹面粉糊里无粒粒即可。



Place ice cubes (C) into another bigger mixing bowl and place underneath the bowl with the frying batter (B).
再把裹面粉糊的碗搭上一个已剩了冰块C的盆上。

Transfer the marinated chicken into the batter and mix evenly. Place the entire bowl into the fridge and allow the mixture to sit for 1  hour.
把鸡肉从冰箱取出倒入裹面粉糊,混匀。再把整个碗盆放入冰箱冷藏一个小时。

Combine all ingredients (D) in a bowl to make the honey maple sauce to be used when the chicken is ready for stir frying.
这时候把材料D的全部材料混合成炒鸡所用的酱料,搁置待用。



Heat up cooking oil (E) in a frying wok. Deep fry the chicken pieces with medium heat until the chicken is thoroughly cooked and turn golden brown. Remove from heat and drain the fried chicken pieces on paper towels.
材料E的食油倒入炒锅烧热。一中火把鸡肉块炸至熟透及表面变金黄色。炸好的鸡肉块铺在吸油纸上吸取多余的油汁。

Remove the excess frying oil while leaving 3 Tbsp of the oil (F) in the wok. Stir in chopped garlic and saute the garlic (F) until fragrant.
保存3大汤匙之前炸鸡用过的食油F,收起其余的食油。蒜米F倒入已烧热的食油以中火爆香。



Pour in the honey maple sesame sauce (D) mixture and continue stirring until the sauce starts to simmer.  Add in the cornstarch water mixture (F) to the honey maple sauce and continue stirring to thicken the sauce.
拌入混合好的蜂蜜酱汁D,继续拌炒到酱料开始沸,拌入玉米淀粉液F,一直翻搅把蜂蜜酱煮浓稀。

Toss in the fried chicken and stir for 1 minute with medium heat to evenly coat the sauce over the chicken.
混入炸鸡块快速以中火翻炒1分钟把酱料混匀在鸡肉块上。



Remove from heat and sprinkle the top with toasted sesame seeds.
离火后表面铺上烤芝麻装饰。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.





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