红龟糕

总是与喜气扯上关系的糯糯红龟糕。

绿豆馅地瓜红龟糕

Ingredients for the dough : 150g gold sweet potato (peeled, steamed and mashed), 175g glutinous rice flour, 1 tablespoon caster sugar, approx.120g hot water, and 2 tablespoons cooking oil

Ingredients for the filling : 180g mung beans (split green beans), 100g sugar, 1 tablespoon cooking oil and 2 pandan leaves

Method :

For the filling :

1. Steam mung beans and knotted pandan leaves over boiling water for about 30 minutes or until tender. Discard pandan leaves. Using a fork, roughly mash mung beans.

2. In a non stick pan, combine mashed green bean, sugar and oil, cook on low heat until thick and smooth.
3. Cool and shape mung bean paste into balls (20g each), cover with a damp cloth.

For the dough :
1. Combine all ingredients except water and oil in a bowl, roughly mix and add water gradually, knead until the dough is soft. Add oil, continue kneading until the dough feels smooth and not sticky.

To assemble :
1. Divide dough into 20g each, roll each dough into a ball and flatten it to 1/2 cm thick and wrap the filling inside. Shape into a ball.
2. Lightly dust the mould with glutinous rice flour, press the ball into the mould and lightly knock it out.
3. Place shaped dough on a piece of non stick baking paper or greased banana leaf.
4. Steam over boiling water for about 8 minutes. Remove the lid every 3 to 4 minutes.
5. Lightly brush angku kuih with oil.

把隔夜的红龟糕烙了再吃, 美味无比。

南乳烤鸡腿

简单的夏日料理, 只须把鸡腿隔日腌制好,放进烤箱, 以二百度烤大约五十分钟, 中途刷上一层腌制的酱料, 翻面再烤......烤至金黄色,香味溢出时, 就可以上桌了。

南乳烤鸡腿

腌料: 南乳, 南乳汁, 料酒, 大蒜, 蜜糖, 黑酱油, 胡椒粉,盐.......等等等.....

循环再循环

把长了芽的大蒜埋在土垠里, 过了一段日子再把它挖出, 成就了有机大蒜.....

把青葱的根部埋在土垠里, 就经年累月的有棵新鲜葱来炒盘菜......

轻而易举, 何乐而不为?

杏脯果酱

夏季的核果琳琅满目, 美不胜收且价格便宜。把过剩,熟透或味道太酸的核果制作成果酱, 倒是件美事。

Apricot Jam

Ingredients : apricots, sugar and lemon juice

老式面包

内部组织柔软,拉丝明显的老式面包。由于面团过於柔软, 整型时不利索, 非常折腾, 最终草草完事。

老式面包

Ingredients for the leaven : 210g bread flour, 90g low protein flour, 25g sugar, 6g dried yeast, 120g milk and 120g water

Ingredients for the main dough : 210g bread flour, 90g low protein flour, 95g sugar, 1 teaspoon salt, 90g eggs, 55g milk and 70g butter

Topping : melted butter

Method:

1. For the leaven : Combine all ingredients, knead for a few minutes, cover the dough with damp cloth,  leave to ferment until tripled in size and the middle part of the dough collapses.

2. Combine all ingredients and the leaven except butter, knead until the dough is soft, add butter, continue kneading until the dough feels very elastic and smooth.

3. Cover dough 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 minute. Shape the dough. Place on a greased tin, cover with damp cloth and leave to rise until doubled in size.

5. Preheat oven to 180 deg C. Bake for about 30 minutes or until golden.

6. Brush the bread with melted butter as soon as the bread come out of the oven.

南瓜吐司

2014结束的如此悲催, 就用一个高兴的方法来对待2015呗。

色泽金黄的南瓜吐司

Ingredients : 300g bread flour, 120g pumpkin mash, 40g sugar, 1 egg, 1 teaspoon dried yeast, 1/2 teaspoon salt, 50 to 60g water, 20g vegetable oil, sunflower seed, chia seed and sesame seed

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.