Saturday, September 26, 2009

咸味面粉糕

材料: 面粉、鸡蛋、虾米和不可缺少的韭菜~
把面粉加水拌匀,打入鸡蛋搅拌,然后加入虾米和切好段的韭菜搅拌均匀。
烧热锅,加入适量的油,然后倒入面粉糊,煎至两面金黄即可。


Source:
http://www.wretch.cc/blog/chenboon/4738713

Tuesday, September 8, 2009

選煲用煲竅門


◎ 要長時間使用的話,應選較耐熱耐燒的日本砂煲。
◎ 砂煲買回家之後,使用前需浸水兩天,以使煲身吸水,燒熱時不易乾裂。
◎ 首次使用的砂煲,經浸水後,需在煤氣爐上用慢火燒5至10分鐘,讓砂煲暖一暖,以延長它的使用壽命。
◎ 要闢除砂煲泥味,可在燒煲的同時,以薑片和蔥在煲內翻炒。

李明勝同時授招,若要出原味和美味,有些食材非要用砂煲料理不可。
◎ 燉炆鮑魚的最佳器具是砂煲。把火腿老母雞湯和鮑魚在砂煲內用慢火燉,鮑魚上桌時特別好吃。
◎ 盆菜用砂煲來盛裝不但可保溫,同時可鎖住食材原味。
◎ 肉骨茶和咖哩魚頭在煮熟上桌前,若盛裝在砂煲加熱並加蓋,可有效鎖住香味和原味,增加食物的色香味。

多種砂煲美食當中,李明勝最喜歡砂煲雞飯。“北海拉惹烏達有一檔全程用砂煲烹煮的砂煲雞飯,特別愛吃。因為那雞飯全程用砂
煲煮熟,這種檔子已買少見少。大部分砂煲雞飯是以煤氣爐煮熟飯,再用砂煲焗香。但,這怎麼也不比全程用砂煲煮更味美。”

砂煲學問

為什麼用砂煲煮食和盛裝的菜餚, 吃起來味道就真的不同? 砂煲出處, 質地和厚度, 都是主宰食物味道元素。來辨識本地常見的3種砂煲。

砂煲(又稱瓦煲)

指粗陶(缸瓦)製成的鍋;煲身較厚、粗糙和有氣孔,傳熱不快不慢,火力均勻;用來煮食,煲內氣溫慢慢上升,不會一下子過熱,故食物汁水能夠保持,適合煲有味飯和炆燉菜式。

砂煲保溫效能特強,即使離火幾分鐘,開蓋湯汁仍冒出氣泡,滾熱辣。由於砂煲氣孔多,用來煮煲仔飯,米粒半受火,能做出香脆飯焦。不過,本地制的砂煲因煲身較薄,所以若煮食時全程使用它,則很快就爆破。

中國砂煲

外表看起來和本地砂煲雷同,價格亦相差不遠。要辨認中國砂煲並不難,認煲身上圍繞的鐵線就對了。這環形鐵線作用是讓煲身更堅固,同時也方便夾子扣著煲身夾起。這種砂煲的耐熱度亦不太理想。

日本砂煲

以陶土製造,較厚身,砂眼較少,內外層也塗上釉或保護層,傳熱不及瓦煲快,保溫能力則相若。由於物料堅固加上保護層,不易爆破,美觀耐用,很多酒家和食檔都選用。

Friday, September 4, 2009

Olive & Rosemary Focaccia


Savour this soft focaccia studded with olives and rosemary as part of an authentic antipasto platter or with a hearty Italian-style soup.


Preparation Time 30 minutes

Cooking Time 30 minutes

Makes 1 loaf

Ingredients

* 310ml (1 1/4 cups) warm water
* 2 tsp (7g/1 sachet) dried yeast
* 2 tsp caster sugar
* 3 1/2 tbs olive oil
* 450g (3 cups) plain flour
* 2 tsp sea salt flakes
* 1 1/2 tbs fresh rosemary leaves
* 20 pitted kalamata olives


Method

1. Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
2. Place flour and half of the sea salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
3. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
4. Preheat oven to 200°C. Brush a 20 x 30cm Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the olives into the dough.
5. Bake in oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base. Serve warm or at room temperature.

Notes & tips

*Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!
Source

Good Taste - July 2006, Page 76
Recipe by Kerrie Sun

Source:
http://www.taste.com.au/recipes/1789/olive+rosemary+focaccia

Buttermilk Berry Muffins

2 1/2 cups (295 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange

1 large egg, lightly beaten

3/4 cup (180 ml) buttermilk

2/3 cup (160 ml) safflower or canola oil

1 teaspoon pure vanilla extract

2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

Makes 12 regular sized muffins or 6 jumbo muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.


Source:

http://www.joyofbaking.com/muffins/ButtermilkBerryMuffins.html

Fresh Orange Muffins

SERVES 12

Ingredients

Directions

  1. Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
  2. Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
  3. Add egg and butter to food processor and combine; pour into large bowl.
  4. Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
  5. Stir to combine.
  6. Fill muffin cups about 3/4 full.
  7. Bake in preheated oven (190 deg C/ 200 deg C)) for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.
Source:
http://www.recipezaar.com/Fresh-Orange-Muffins-14325

Wednesday, September 2, 2009

Pan Mee


面团
1. 面粉 250g+1粒蛋+盐水揉到滑 (若没有力,可以分两份来揉)
2. 用湿布盖着差不多一小时吧(我agak的啦)总之软兼可以拉成薄片就ok

其他材料
1. 烘干江鱼仔
2. 炒肉碎 (放调味料)
3. 炒香菇 (除了调味料要放一点点的糖)

做法
1. 江鱼仔汤底
2. 捏面团成薄片放进汤里
3. 放菜
4. 放调味料
5. 要放鱼饼,鱼丸。。什么都行
6. 最后,放上炒香的肉碎,香菇,江鱼仔
7. 若加一点炸葱会更好味

Chinese White Radish Cake (2)

材料:
1. 白萝卜(两条中型)刨丝
2. 虾米适量
3. 沾米粉一包 500g (单象brand)
4. 木薯粉两汤匙
5. 水950ml

调味料:
1. 盐2茶匙
2. 糖1 1/2茶匙
3. 胡椒粉1/2茶匙
4. 鸡粉1 茶匙

做法:
1. 将白萝卜丝煮软透明,水倒掉沥干备用(有的煮法保留水,我试过,整盘苦涩得吃不下去)
2 沾米粉+木薯粉+部分的水=搅拌成团,然后揉至你觉得没有办法揉了(类似揉汤圆的粉团)
3. 加入其余的水,将面团搅散,成糊状备用
4. 起油锅,爆香虾米,倒入白萝卜丝,下调味料
5. 倒入面糊,小火不停的搅拌,至成浓糊装(也是搅拌不动)
6. 倒入蒸盘里,大火蒸至熟即可。
7. 完全凉了才切片

贴心建议:
1. 调味料方面可以自己调。比如不吃鸡粉的,可以加多一点盐等等。 吃得淡口味的, 减少盐。总之做多几次就知道自己要的是什么口味了
2. 加入腊肠,会更好味道,更港式的萝卜糕。可以在下虾米之后爆香。
3. 若要用金瓜或芋头来取代,水量要增加至1100ml,皆因白萝卜带的水份较高,再加上要先煮熟,所以水量需要减少。
4. 若你喜欢软一点的,水量可以增加到1000 ml
5. 邻居说不用倒入面糊进锅里炒至浓糊装,DD说要比较好,这样粉团就不会沉淀。 Ohbin试过两个方法,还是炒成糊状比较好。

Source:
http://ohbin.blogspot.com/2009/03/ohbin_06.html

Chinese White Radish Cake (1)

材料:

1. 白萝卜(刨丝)1-1/2 条

2. 虾米 100g

4. 葱头茸1汤匙


米浆:

1. 沾米粉300g

2. 粟粉1汤匙

3. 澄米粉1汤匙

4. 盐2茶匙

5. 幼糖1茶匙

6. 鸡精粉1茶匙

7. 清水750ml


调味料:

1. 胡椒粉1茶匙

2. 盐1茶匙

3. 麻油1茶匙


配料:

1. 炸葱

2. 辣椒切粒(我忘了切粒,切成丝)

3. 青葱粒

4. 爆香了的虾米(我没放)


做法:


1. 沾米粉+其余粉+部分的水=搅拌成团,然后揉至你觉得没有办法揉了(类似揉汤圆的粉团). 加入其余的水,将面团搅散,成糊状备用

2. 爆香葱头茸,虾米,萝卜丝,加入调味料同炒。

3. 倒入米浆(先搅拌不然会沉淀),小火不停搅煮至浓稠(很难搅时),盛起倒入一个8寸方形蒸盘,大火蒸40分钟即可。

4. 完全冷却后才切块食用,不然就不成形了。
注明:Ohbin忘了写,萝卜丝要先煮熟至软,煮萝卜丝的水倒掉沥干!之后熟透了的萝卜丝才一同和其他材料一块炒。 不煮的话有的萝卜带很重的苦味,到时整盘萝卜糕都很苦苦的。

Source:
http://ohbin.blogspot.com/2008/06/ohbin.html

Chinese Yam Cake

材料:
1. 芋头切粒 400g
2. 猪肉碎 100g
3. 虾米 150g
4. 葱头茸1汤匙
5. 腊肠切粒(我没放)

米浆:
1. 沾米粉300g
2. 粟粉1汤匙
3. 澄米粉1汤匙
4. 盐2茶匙
5. 幼糖1茶匙
6. 鸡精粉1茶匙
7. 清水750ml

调味料:
1. 胡椒粉1茶匙
2. 盐半茶匙
3. 五香粉1 茶匙
4. 麻油1茶匙

配料:
1. 炸葱
2. 辣椒切粒(我忘了切粒,切成丝)
3. 青葱粒
4. 爆香了的虾米(我没放)

做法:
1. 米浆混合备用
2. 爆香葱头茸,虾米,肉碎,芋头粒,腊肠粒,加入调味料同炒。
3. 倒入米浆(先搅拌不然会沉淀),小火不停搅煮至浓稠(很难搅时),盛起倒入一个8寸方形蒸盘,大火蒸40分钟即可。
4. 完全冷却后才切块食用,不然就不成形了。


Source:
http://ohbin.blogspot.com/2008/04/ohbin-yam-cake.html

Chinese Pumpkin Cake


材料:
1. 金瓜刨丝 500g
2. 猪肉碎 200g
3. 虾米 50g
4. 香菇切丝4朵
5. 葱头茸1汤匙

米浆:
1. 沾米粉300g
2. 粟粉1汤匙
3. 澄米粉1汤匙
4. 盐1茶匙
5. 幼糖1茶匙
6. 鸡蛋1粒
7. 清水750ml

调味料:
1. 胡椒粉1茶匙
2. 盐半茶匙
3. 蚝油半茶匙
4. 麻油1茶匙

做法:
1. 米浆混合备用
2. 爆香葱头茸,虾米,肉碎,金瓜丝,香菇,加入调味料同炒。
3. 倒入米浆(先搅拌不然会沉淀),小火不停搅煮至浓稠(很难搅时),盛起倒入一个8寸方形蒸盘,大火蒸40分钟即可。
4. 完全冷却后才切块食用,不然就不成形了。


Source:
http://ohbin.blogspot.com/2008/04/ohbin_09.html