甜菜根吐司

舍。得。

Beetroot and Sunflower kernels bread

Ingredients : 250g bread flour, 15g sugar, 1/2 teaspoon salt, 11/2 teaspoons dried yeast, 110g fresh milk, 50g beetroot juice, 20g butter, 50g diced beetroot and sunflower kernels

花生馅汤圆

冬至大一岁。

花生馅汤圆

Ingredients : glutinous rice flour, hot water and sugar

花开一瞬间, 刹那成永恒

潘那朵妮圣诞面包

Panettone 中文译成潘妮朵尼, 意大利经典圣诞面包。 丰富型面团拌入很多种类的酒渍干果及果皮,  放进圆筒的模型里烘烤出来的圆柱形面包,  烤好后经过两三天, 味道才会完全发挥,  变得更好吃。

Panettone

食谱参考Alex Goh baking class

Ingredients for sponge dough : 210g bread flour, 1 teaspoon yeast, 60g fresh milk and 60g water

Ingredients for main dough : 90g bread flour, 1/3 teaspoon salt, 40g sugar, 1 egg and 40g butter

Ingredients for fruits : 100g mixed fruits, 20g orange peel, 20g lemon peel, 20g glazed cherry, 1 tablespoon fresh orange juice and 4 tablespoons rum

一般面包的作法

史多伦圣诞面包

史多伦Stollen是德国圣诞节传统必备面包, 一种包含腌制干果另加杏仁膏(Marzipan),再洒上大量糖霜,高脂高糖的酒渍杂果面包, 慢慢品味,风味特浓, 酒醇果香, 真好吃。

酒渍三天的干果, 新鲜橙皮柠檬皮, 以杏仁片取代杏仁膏, 以面粉取代糖霜作装饰, 倒也符合现代人的低糖低脂的饮食范儿。作为圣诞礼物, 倒也挺好的, 特想送一份给我的老友Julie, 因为她也是一位名符其实的面包控。

Christmas Stollen

食谱参考Alex Goh baking class

Ingredients for sponge dough : 2 teaspoons dried yeast, 20g water, 160g bread flour and 90g fresh milk.

Ingredients for main dough : 90g bread flour, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 30g sugar, 1/2 egg, 20g fresh milk and 40g unsalted butter

Ingredients for the filling : 120g mixed dried fruit, 40g rum, 20g orange peel, 20g lemon peel and 40g almond flakes

Ingredients for the topping : bread flour and icing sugar

Method :

For the dried fruit : Place rum and dried fruit in a bowl, cover with cling film and refrigerate for 2 to 3 days.

For the sponge dough : Place all ingredients in a bowl, knead for 3-4 minutes, cover the dough with damp cloth and leave to ferment for one hour.

For the main dough : 

1. Combine all ingredients and sponge dough except butter, knead until the dough is soft and not sticky. Add butter, continue kneading until the dough feels very elastic and smooth. 

2. Sprinkle the fruit and almond flakes over the dough and knead for a few minutes to mix the fruit and

almond flakes evenly through the dough.

3. Cover dough with with a damp cloth, leave to rise until doubled in size.

4. Punch down the risen dough with your knuckles to deflate it. Turn it out onto a lightly floured worktop and knead gently for a minutes. Shape the dough into an oval shape. Fold in half lengthways, then press down to flatten slightly, with the fold slightly off centre on top of the dough. Place on a greased tray, cover with damp cloth and leave to rise until almost doubled in size.

5. Preheat oven to 180 deg C. Dust dough with flour and bake for about 30 minutes or until golden. Cool on a wire rack and dust with icing sugar.

蒸咸香鸡蛋糕

古早味鸡蛋糕, 另有一番滋味在心头。

Ingredients for the sponge cake :  

4 eggs, 80g caster sugar, 80g plain flour,  20g cornflour and 1/4 teaspoon vanilla essence

Ingredients for the filling : 

pork mince, shallots, dark soy sauce, light soy sauce and salt

Garnish with sliced spring onion, serve hot.

黑芝麻糊与萝卜丝煎饼

 新加坡牛车水有一家糖水铺专卖店, 里头有各式各样的糖水, 其芝麻糊, 核桃糊及花生糊最令我回味无穷, 不其然又怀念起吉隆坡怡保路香港汇丰银行路旁售卖糖水的阿伯,他是否仍无恙?

黑芝麻糊与萝卜丝煎饼

Ingredients for black sesame sweet soup : 50g lightly toasted black sesame seed, 50g ground black sesame, 50g soaked overnight glutinous rice, 700g water and rock sugar to taste

Method : 

1. Place all ingredients except rock sugar in a saucepan and bring to a boil. Reduce heat to low, simmer for about 20 minutes. Cool slightly. 

2. Use a stick blender to blend until smooth. Pass soup through a sieve and return it to the saucepan and place over low heat, add rock sugar and cook for 10 minutes or until sugar dissolves. Serve hot.

烙好的萝卜丝饼再蘸些香醋, 好吃。

Avocado Panna Cotta

一分钱一个快熟透的小形Hass酪梨,每人只限买三个, 当天回家就迫不及待的泡制了此甜食。

Avocado Panna Cotta with crushed pistachio and palm sugar syrup

Ingredients : 

A. 200g avocado flesh and 100g fresh milk

B. 10g gelatine powder and 2 tablespoons water

C. 200g thickened cream, 250g fresh milk, a few drops of vanilla essence and 50g pure icing sugar

Method :

1. Place avocado and milk in a blender and blend until smooth, leave aside.

2. Place the water in a bowl and sprinkle over the gelatines. Set aside for 5 minutes or until the water is absorbed.

3. Place the cream, milk, sugar and vanilla essence in a saucepan over medium heat and bring to the boil, stirring occasionally. 

4. Add the gelatine and cook, stirring for one minute or until gelatine is dissolved.

5. Slowly mix avocado mixture and cream mixture together, pour mixture into moulds and refrigerate until firm. 

PAN de MANO

热腾腾的蒸汽迎面扑来, 还传来红酒,果仁,小麦与酵母的芳香, 欧式面包出炉啦! 夏日, 真是揉面的好季节。

Red wine bread with almonds and figs 

食谱参考Carol自在生活

For the leaven : 75g Bread flour, 40g water and 1/8 tsp dried yeast. 

For the figs : 80g figs and 100g red wine

For the dough : 200g bread flour, 50g wholemeal flour, 100g red wine, about 70g to 90g water, 1/2 tsp dried yeast, 50g leaven, 3/4 tsp salt, 40g chopped almonds

Method : 

For the leaven : Place all ingredient in a bowl, knead for 3-4 minutes, cover the dough with damp cloth and refrigerate overnight.

For the figs : Place the wine and chopped figs in a bowl, cover with cling film and refrigerate for two days.

When use, strain the liquid off, reserving it and making it up to 100g with red wine. Place wine in a sauce pan, bring to the boil, remove from heat and set aside. Meanwhile place chopped figs on a paper towel to absorb excess liquid and put aside.

For the dough: 

1. Combine all ingredients except chopped almonds, knead until the dough is soft and not sticky. Add almonds and figs, continue kneading until the dough feels very elastic and smooth.

2. Cover dough with a damp cloth, leave to rise until doubled in size.

3. Punch down the risen dough with your knuckles to deflate it. Turn it out onto a lightly floured worktop and knead gently for a minute. Divide the dough into two equal portions and shape each into a ball. 

4. Rub a clean tea-towel with a handful of flour and use it to line a deep bowl, place one dough, seam-side-up into the cloth-lined bowl, gently fold the ends of the cloth back over the top of the dough and leave to rise until almost doubled in size. Repeat the same for the remaining dough.

5. Preheat oven to 200 deg C. Fill two ramekins with hot water and place in the oven.  Tip the dough out onto a floured tray, sprinkle with water and cut a criss-cross pattern in the top of the loaf. Bake for 25 minutes or until the loaf is brown and sound hollow when tapped underneath.

Chicken Rendang

人在他乡, 对这些曾经是随手可得的食品分外感到稀罕与亲切, 甭管你以前喜欢与否。

Chicken Rendang

Ingredients : 

1 free range chicken, ayam brand coconut cream, water, toasted desiccated coconut

For the rendang paste : dried chillies, red chillies, garlic, shallots, lemongrass, ginger, galangal, fresh turmeric, sugar, salt and water

Method :

1. Cut chicken into medium sized pieces. Marinade chicken pieces with salt and ground turmeric for about 30 minutes. 

2. To make rendang paste, place all ingredients in a blender, blend to a smooth paste.

3. Heat oil in a wok over a medium heat, add chicken pieces, cook until browned all over. Remove from wok.
4. Stir fry the paste until fragrant, return chicken pieces to the wok, cook, stirring for a few minutes, add coconut cream and water.
5. Cover and simmer for 2 hours, stirring occasionally, until chicken is soft and tender, gravy is thick
6. Stir in toasted desiccated coconut and mix well. Season with salt.
5. Garnish with chopped coriander or mint leaves, serve with rice

摩卡海绵蛋糕

结婚二十年称瓷婚, 那结婚二十一年是啥婚呢? 上百度查阅还真有一个特别的名字称乳白石婚。 有道"至近至远东西,至深至浅清溪, 至高至明日月, 至亲至疏夫妻"。悠悠二十一年, 就在这个特别的日子里祝贺咱俩乳白石婚快乐。

摩卡海绵蛋糕

Ingredients for cake batter :

A. 20g dark chocolate, 30g unsalted butter, 50g espresso coffee ( or 2 teaspoons instant coffee powder and 45g hot water ) and 20g cocoa powder

B. 3 egg whites, 1 teaspoon lemon juice and 85g caster sugar

C. 3 egg yolks

D. 60g plain flour and 20g corn flour

Ingredients for chocolate glaze:

60g dark chocolate and 40g thickened cream

Method :

1. Melt chocolate, butter and espresso coffee. Add cocoa powder and stir well.

2. Whisk egg whites and lemon juice until soft peak. Gradually add sugar and whisk until stiff peak.

3. Add egg yolks and beat until mixture is thick.

4. In a separate bowl, sift plain flour and corn flour three times.

5. Add all sifted flour over egg mixture, fold until just combined.

6. Lastly fold in melted chocolate until well combined.

7. Pour mixture into a lined cake tin and bake for 30 to 35 minutes at 170 deg C.

To make the glaze topping, place all ingredients in a bowl over a pot of simmering water, stir until chocolate has melted and the mixture is well combined, smooth and glossy. Pour the glaze over the top of the cake.

糯米饭桃

以前办公楼底层的小食店摆满各式各样的糕点,尤其是粉红色的潮州糯米饭桃更是多不胜举,同事中唯有Ian Chow最爱吃。 忆起当年的旧人旧事, 虽然已经时过境迁, 物是人非, 而这饭桃却唤起心中那段美好的刻度记忆。

糯米饭桃

只须把外皮搞定,内馅则可变化多端, 如糯米与香菇、沙葛或红白萝卜与虾米、椰丝、花生, 素的荤的甜的咸的都行.....隋意

Alfred, Chris, Ian and Rayson 遗憾没有联络上Jeffrey

芝麻馅小餐包

我特爱芝麻是不折不扣的芝麻控, 对所有芝麻制的食品皆无法抗拒。这九个小餐包啊不声不响的全往自己肚子里放, 所以食谱里头的分量就歇尽所能的低脂低糖。

芝麻馅小餐包 

Ingredients : 

For the bread dough : 250g bread flour, 20g ground black sesame, 20g caster sugar, 1/4 teaspoon salt, 1 teaspoon dried yeast, 160g fresh milk and 10g unsalted butter

For the filling : 50g ground black sesame, 1 tablespoon white sesame seeds, 1 tablespoon caster sugar, 3 tablespoons black sesame paste and 2 tablespoons fresh milk 

For the topping : Black and white sesame seeds

Method :

1. Put all ingredients in a mixing bowl except butter, knead well until the dough is soft and not sticky. Add softened butter, continue kneading until the dough feels very elastic, looks smooth and silky.

2. Cover dough with a damp tea towel. Leave to rise until doubled in size.

3. Punch down the risen dough with your knuckles to deflate it. Turn it out onto a lightly floured worktop and knead gently for a minute. Divide the dough into nine equal portions and shape each into a ball. 

4. Gently flatten each ball and spread the sesame filling along the centre of the dough. Fold the dough over the filling to enclose it.

5. For a coating of sesame seeds on the rolls, brush each roll with milk, roll each dough ball through the  sesame seeds. Sit each roll on the lined baking tray, cover the tray loosely with a damp tea towel and leave to rise until almost doubled in size.

5. Towards the end of the rising time, preheat the oven to 180 deg C. Bake the rolls for about 20 to 25 minutes or until the rolls are golden and sound hollow when tapped underneath.

巧克力大理石纹面包

谁活得都不轻松, 可有些事我们永远无法左右。--汪峰

巧克力大理石纹长条面包

巧克力大理石纹花式面包

Ingredients :

A. For the overnight batter : 150g bread flour, 4g dried yeast, 15g caster sugar, 145g fresh milk

B. Main dough : 140g bread flour, 30g wholemeal flour, 20g sugar, 3/4 teaspoon salt, 75g fresh milk and 20g unsalted butter

C. Chocolate paste : 50g dark chocolate, 20g unsalted butter, 20g bread flour, 10g cocoa powder and 20g fresh milk

Method :

1. For the overnight batter : Place all ingredients (A) in a bowl, stir well until combined. Cover and leave in the fridge overnight or until doubled in size.

2. Place all ingredients (B) except butter in a mixing bowl, knead to form a dough, add in A and knead until well combined.

3. Add in butter and knead until the dough feels very elastic. Cover with wet cloth and leave to rise in a warm place until doubled in size.

4. Punch down the dough, then turn out onto a lightly floured worktop, roll out the dough to a rectangle shape. Place chocolate paste over the dough. Fold a flap of dough over the paste. Do the same with the three other flaps. The edges of the dough flaps should lightly overlap to fully enclose the paste.

5. Roll out the dough, fold the dough letter style, cover and rest for 10 minutes. Repeat the rolling and folding two more times.

6. Brush the dough with some water and roll up tightly from the longer side. Place dough into a greased tin and leave to rise in a warm place until doubled in size. 

7. Bake the bread for about 35 minutes at 180 deg C.

Chocolate paste : Melt chocolate and butter over a saucepan of simmering water. Remove from heat, add in flour, cocoa powder and milk. Mix until well combined and forms a paste. Return paste to the sauce pan and cook over very low heat. Cook until paste leaves the sides of the pan. Place chocolate paste in between two non-stick baking paper and roll out the paste to a rectangle shape. Refrigerate until firm.

思念总在分手后 - Apam Balik

犹记得当年我家附近有一档卖了十多年Apam Balik 的小摊子, 路过时偶尔也会驻足解嘴馋, 不为别的.....就是光为了那烤香的花生馅. 星转斗移,一晃几十年, 摊子早已不复存在了, Apam Balik 则烙印在心炊里.

慢煎糕 / Apam Balik / Folded Peanut Pancakes

Ingredients :

A. Batter : 1 cup(150g) self raising flour, 2 tablespoons caster sugar, 1 egg and 1 cup(250ml) fresh milk

B. Filling : combine roasted peanuts ( crushed ), pinch of salt and sugar in a bowl, mix well and set aside

Method :

1. Lightly whisk milk and egg in a jug. Sift flour into a bowl, stir in sugar, mix well. Make a well in the centre, add in milk mixture. Whisk until just combined. Rest mixture for 30 minutes before cooking.

2. Heat a non stick frying pan over medium heat, brush pan with cooking oil. Add a large ladle of batter to the pan and spread it over the base and a little up the sides of the pan. Cover with lid and cook for 2 to 3 minutes or until bubbles appear on surface. When cook, rub the top of the pancake with a little butter and sprinkle generously with peanut mixture. Fold the pancake over and repeat with remaining mixture.

自制咸鸡蛋

在墨尔本的亚洲商店买咸蛋可得靠运气, 品质时好时坏. 今日我可得瑟了.....自制的五香咸鸡蛋腌制成功, 这咸鸡蛋啊还挺贵气的, 为了免於它们百毒不侵,在洗净后腌制前我特意蘸上一层含酒精量高的白兰地酒.

自制五香咸鸡蛋

食谱参考肥丁工作仿

Ingredients :

10 chicken eggs or duck eggs, 175g rock salt, 700g water, 1 tablespoon cooking wine, 2 teaspoons szechuan peppercorn and 2 star anise  

Method :

1. Place water, salt, szechuan peppercorn and star anise into a saucepan over medium heat. Cook, stirring for five minutes or until salt has dissolved. Bring to the boil, simmer, uncovered for about ten minutes. Remove from heat and set aside to cool completely. Add in cooking wine. Stir well.

2. Meanwhile rinse eggs and wipe them dry with a tea towel. Coat eggs with a layer of brandy and set aside.

3. Carefully place eggs in a sterilised jar, pour liquid over eggs. Making sure eggs are completely covered and have no cracks. Secure lid and keep in room temperature for about 30 to 35 days before using.

Note : the ratio of salt and water is 1 : 4

小伙伴

在澳洲工作七年,除了见识到部分澳洲人的那股好逸恶劳, 表里不一及戳脊粱骨的范儿之外,就是收获了几位"小伙伴",虽不常往来但偶尔相聚联系,话说家常确也挺可乐的.

Pandan leaf flavoured Kaya ( Coconut Curd )

Ingredients : 5 eggs (50g each), 150g caster sugar, 180g coconut cream (ayam brand) mix with 70g water, 50g home made pandan paste and 25g pandan juice

Method : 

1. Place eggs and sugar in a bowl, whisk until sugar dissolves.

2. Add remaining ingredients, mix well. Strain mixture into a heatproof bowl.

3. Place bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Cook, stirring constantly with a wooden spoon for about 45 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Pour mixture into hot, sterilised jars, secure lids and refrigerate.

Note : to obtain a silky smooth texture, use hand held blender to blend the kaya or strain the kaya through a sieve.

Home made Pandan paste : one bunch fresh pandan leaves ( about A$2.50 to A$3.00 per bunch ) and small amount of water

1. Wash and cut pandan leaves in small pieces.

2. Blend with water until fine.

3. Squeeze out the juice through a sieve. 

4. Pour juice into a clean container and refrigerate for at least one day.

5. A thicker or darker layer formed at the bottom of the container which is called pandan paste or pandan extract.

一天有早晚

一天有早晚 ....... 早晚有一天 ......

南瓜泥鲜奶馒头

鲜奶馒头

南瓜泥馒头

馒头宴

Ingredients :
A. Sponge dough :  60g plain flour, 1/4 teaspoon dried yeast and 40g water ( Place all ingredients in a bowl and knead until a dough forms, cover with cling wrap and refrigerate overnight. Make 100g of sponge dough )
B. Main dough for milk buns : 50g sponge dough, 150g plain flour, 1/2 teaspoon dried yeast, 90 - 100g fresh milk, 10g caster sugar, 5g unsalted butter and pinch of salt
C. Main dough for pumpkin buns : 50g sponge dough, 150g plain flour, 1/2 teaspoon dried yeast, 10g caster sugar, pinch of salt, 5g unsalted butter, 200g pumpkin mash and approx. 20g-50g fresh milk

Basic method :
1. Put all ingredients except milk in a bowl, mix well. Add milk to form a dough. ( if dough feels stiff and dry, work in a little more milk; if it feels tacky, work in a little more flour ) Knead until the dough feels soft and elastic. Cover and leave in a warm place until doubled in size.
2. Flour the worktop and roll out the dough to a rectangle shape, brush water over the dough. Roll up the dough tightly from the longer side, cut into 5 to 6 pieces. Cover and leave to proof in a warm place until doubled in size or very soft to touch.
3. Steam for about 12 minutes, allow to sit in a steamer for another 5 minutes with lid slightly open.
Note: Cover the top of the steamer with a kitchen towel and place the lid on top, the towel will absorb any steam that collects on top from dripping onto the steamed buns.