Monday, May 31, 2010

Fruit Pastry Cake (水果蛋糕)


This cake is simple, inexpensive and suitable for any social events. The uploaded photo was from my second attempt as the kiwi from my first try turned out to be dry and yellowish. The portion of this cake is rather small. It only fills up a 1 liter baking pan. So, if you are preparing for a bigger party, kindly modify the recipe accordingly.

Ingredients

100g butter
150g sugar
60g original yogurt
3 eggs (room temperature)
1 teaspoon lemon/ orange zest
1 tablespoon lemon/ orange juice
1 teaspoon vanilla extract/ 1/2 stick of fresh vanilla
210g flour
1 teaspoon baking powder
Fruits: peach, pineapple, longan, orange etc.

Method

1. Wash, cut and strain fruit in strainer. Toss with sugar if desired. Wash away sugar water for canned fruit.
2. Grease and flour the side of baking pan and line the base with parchment paper.
3. Beat butter, sugar and yogurt until light and fluffy (about 3 min with medium speed).
4. Add egg one at a time and mix well.
5. Add lemon/ orange zest, lemon/ orange juice plus vanilla bean.
6. Add flour and baking powder. Use spatula to fold in flour before using beater at low speed to combine well.
7. Pour batter into baking pan and use spatula to smoothen the surface.
8. Place fruit on top. Do not press in.
9. Bake in preheated oven of 180C for 60-70 min or until skewer comes out clean and cake top turn golden brown.
10. Left to cool before sprinkle with icing sugar.

** Avoid using fruit like kiwi and avoid cutting them too thin and small. Kiwi will turn yellowish after sitting in the oven for an hour. Cutting fruit thinly will cause them to dry up at the end of the baking.


Adapted from:
http://angelcookbakelove.blogspot.com/2010/05/fruit-pastry.html
Alternative source:
http://ohbin.blogspot.com/2010/05/blog-post_31.html

Chunky Banana and Nut Muffin



Ingredients

A
2 cups of flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

B
2 eggs
1/2 cup sugar (or slight over if using 4 bananas)
1 teaspoon vanilla extract/ 1 stick of vanilla bean
3/4 cup unsalted butter (melted)
2 tablespoons milk

C
5 large overripe bananas
1/2 cup chopped walnut/ almond

Method

  1. Sift ingredient A (flour, baking soda and salt) into a bowl. Slightly chop 2 bananas and mash together with flour until well mixed. The mixture should be lumpy.
  2. Combine ingredient B (eggs, vanilla extract, sugar, milk and butter). Mix well but do not over-beat.
  3. Preheat oven to 200C.
  4. Mash the remaining 3 bananas separately to give it a chunky texture.
  5. Chop coarsely half cup of walnut.
  6. Add in the nuts and the mashed bananas into the batter and fold in. Again, the batter should be lumpy.
  7. Fill paper cups until 2/3 full and bake for 20-25 minutes or until the tops are golden brown. If possible, put a small ovenproof glass of water in together with the pan to keep the muffins moist throughout the baking process.

Adapted from:
http://thescarfer.net/blog/2009/05/10/chunky-banana-nut-muffin-2/
Alternative ref:
http://ohbin.blogspot.com/2009/12/ohbin-banana-walnut-muffins.html

Basic Baking Tips


打发:打发这个动作几乎在所有的西点烘焙当中都要用到,是指将材料以打蛋器用力搅拌,使大量空气进入材料中,
在加热过程当中使成品膨胀,口感更为绵软。一般如打发蛋白、全蛋、黄油、鲜奶油等等。一般在打发蛋白、鲜奶油
中我们常常还会看到湿性发泡或干性发泡这样的词,它是指我们要将材料打到一种什么样的程度。

湿性发泡:蛋白或鲜奶油打起粗泡后加糖搅打至有纹路且雪白光滑,拉起打蛋器时有弹性挺立但尾端稍弯曲。

干性发泡:蛋白或鲜奶油打起粗泡后加糖搅打至纹路明显且雪白光滑,拉起打蛋器时有弹性而尾端挺直。

过筛:以筛网过滤面粉、糖粉、可可粉等粉类,以免粉类有结块现象。但要注意的是,过筛只能用在很细的粉类材料中,
像是全麦面粉这种比较粗的粉类不需要过筛。

隔水溶化:将材料放在小一点的器皿中,再将器皿放在一个大一点的盛了热水的器皿中,隔水加热,以使小器皿中的
材料溶化。这种方法一般用在不能直接放在火中加热溶化的材料中,像巧克力、鱼胶粉等材料。

隔水打发:全蛋打发时,因为蛋黄热后可减低其稠性,增加其乳化液的形成,加速与蛋白、空气拌和,使其更容易起泡
而膨胀,所以要隔热水打发。而动物性鲜奶油在打发时,在下面放一盆冰中隔水打发,则更容易打发。

隔水烘焙或水浴:一般用在奶酪蛋糕的烘烤过程中,将奶酪蛋糕放在烤箱中烘烤时,要在烤盘中加入热水,再将蛋糕模
具放在加了热水的烤盘中隔水烘烤。

室温软化:黄油因熔点低,一般冷藏保存,使用时需取出放于常温放置软化,若急于软化,可将黄油切成小块或微波,
黄油软化至手指可轻压陷即可,且不可全部溶化。

烤箱预热:在烘烤前,要提前10分钟把烤箱调至烘烤温度空烧,这样做是为了让烤箱提前达到所需要的烘烤温度。

面团松弛:蛋塔皮、油皮、油酥、面团因搓揉过后有筋性产生,经静置松弛后再擀卷更易操作,不会收缩。

倒扣脱模:一般用在戚风蛋糕中,烤好的戚风蛋糕从烤箱中取出,应马上倒扣在烤网上放凉后脱模,因戚风蛋糕容易
回缩,所以倒扣放凉后再脱模,可以有效的减轻回缩。

烤模刷油撒粉:在模型中均匀的刷上黄油,或再撒上面粉,可以使烤好的蛋糕更容易脱模,但要注意,戚风蛋糕不可以
刷油撒粉。

Source:
http://baking.abang.com/od/hongbeijichu/a/caozuomingci.htm

戚风蛋糕回缩和蓬不高原因及解决办法

配方问题

配方里油、水太多,又没有加适量的泡打粉,和没有及时倒扣一样,会被自身重量压塌,

解决的办法:调 整配方。


面糊出筋, 凉后回缩

解决的办法:用低筋面粉,或者用80%中筋粉+20%玉米淀粉,

在操作 时注意:加蛋黄前面糊不要多搅拌,用蛋抽转6~7圈就可以了,不均匀不要紧,加蛋黄后在多搅拌一会,至均匀稀糊。蛋黄糊和蛋白糊相拌时也要注意轻拌,上下 翻拌,而不是绕圈拌。


面蛋白消泡

蛋白打发不足,或者打发中断停留一段时间后再打,或者打蛋时间过长,加糖时机不 对....都不容易达到干性发泡,这样蛋白泡沫不稳定,容易消泡,气孔减少,使蛋糕糊体积减小,熟后的蛋糕体在凉后还要回缩。消泡后的蛋液容易沉淀,烤中 变成布丁层,这也是蛋糕回缩的可能原因。

解决的办法:

  • a. 打蛋头、打蛋盆要干净,不能有水和油,最好用铜、不锈钢打蛋盆,
  • b. 蛋要新鲜,但要经过冷藏,蛋白蛋黄分得干净 蛋白里不能留有一丝蛋黄.
  • c. 加糖和白醋(塔塔粉)和玉米淀粉有帮助打发、稳定泡沫的作用。
  • d. 开始低速打,粗泡后开始加1/3的糖和白醋(塔塔粉)和玉米淀粉,中速打发,中间加第2第3次糖等,连续搅打,不要中途停留过长再打,直打到乾性发泡。

这 里乾性发泡的程度检验:这时打蛋盆倾斜,泡沫都不流动,倒放不掉,提起打蛋头,见短小直尖角,盆里也见直立不倒的尖角。这时盆边有少许棉絮状泡沫组织,是 容许的。

检查蛋白泡有没有消泡的另外一判断方法:在分3批和蛋黄糊搅拌过程中,最后看将要和蛋黄糊搅拌的第3个1/3蛋白泡,在盆倾斜时能 不能滑动?应该还是不滑动的,否则说明蛋白泡沫还是有消泡,打发的不够硬,蛋糕后来会有或多或少的回缩。应该不流动才对,否则说明你的蛋白还没有打够,下 一次还要打更硬才行。

但蛋白也不可打太硬,否则口感差,也不好搅拌。


蛋黄糊搅拌问题

蛋黄糊没有搅拌 均匀,油脂没有充分乳化,或者蛋黄糊和蛋白糊2糊相拌不匀,还有前面提到的蛋白糊消泡,这些情况都会因比重大的成分下沉,烤后形成布丁层,蛋糕蓬不起来。

解 决的办法:掌握好搅拌要领,动作轻,速度快,但一定要拌匀。


模子模壁防粘

所用模子的模壁防粘,或者在模壁上涂油, 或者模子内壁没有洗干净,有油层,.....都会造成附着力不足,烤制时蛋糕糊无法攀爬长高,蛋糕始终都长不起来。

解决的办法:拒绝防粘 模,保证模子内壁无油。


底火太大

底火太大,容易导致底部上缩,倒扣完取出时,发现底部上凹,形成倒环形山状的窟 窿。模底抹油也可能出这问题?

解决的办法:降低下火,或者烤模放在烤箱更上一格上,或者烤模改放在烤盘上,或者同时降低上下火....


没有完全烤熟

没有完全烤熟就中止烘烤,亚成熟也是蛋糕回缩的常见原因。

解决的办法:完全烤熟,如果怕表面烤焦。可以降低 烤温,延长烘烤时间,或者上表面加盖锡纸(但别封住,避免闷烤)。常用的检查方法是牙签插入,看有没有蛋糕被粘出来。有经验的可以用手拍蛋糕表面,没有明 显沙沙声,回弹好,不留手印即可。


烤温降低过快

烘焙过程中温度降低过快,包括短时调温降的过多、开炉门时间过长, 次数过多,有时上方加盖厚大的冷DD——烤盘或过大过厚的锡纸,也会有影响。

解决的办法:避免炉内温度骤降。在蛋糕长高阶段特别注意:避免 开炉门,慎重调温。前半程见蛋糕停止长高,反缩,就要适当加温。


烤的时间过长

烤的时间过长,水份流失多,也会缩。



没有及时倒扣

出炉后没有及时倒扣,因为戚风油水量大,在冷却定型过程中下部气孔容易被压扁,下半部变的紧密瓷实,蛋糕体积缩小,表面回 缩。

解决的办法:出炉后及时倒扣,至凉。


戚风蛋糕制作过程中的注意事项

1、戚风蛋糕需要把蛋清、蛋黄分开,所以在分蛋的时候要特别注意,不要使蛋清沾到
一丝水、油或蛋黄,打蛋器和打蛋盆也要清洗干净并完全擦干水份。

2、在打蛋清时,一定要把蛋清打至硬性发泡,即拉起打蛋器蛋清尖端能竖立不下垂才行,
否则蛋糕不容易发或容易回缩。可以在打蛋清时加入少量塔塔粉、柠檬汁或白醋,这样蛋
清会更容易打发并比较稳定。

3、加色拉油和牛奶时,要一匙加入搅拌均匀后再加入第二匙,不要一次全部加入,否则
容易搅拌不均匀。

4、面粉筛入后要用橡皮刮刀轻轻搅拌,不要用力搅拌或搅拌过久。

5、将打好的蛋清与蛋黄糊混合时,要先在蛋黄糊中加入1/3的蛋清,搅拌均匀后再全部
倒入蛋清中,动作一定要轻且快,如果拌得太久或太用力,打好的蛋清就会消泡,面糊会
变稀,烤好的蛋糕会塌陷。

6、戚风蛋糕的模型中切不可抹油,因为戚风蛋糕的面糊必须借助黏附模型壁的力量往上
膨胀,有油就会失去附着力。

戚风蛋糕制作过程中的常见问题及解答


烤好的蛋糕为什么没有发起或出炉后回缩?
答:蛋清没有打到硬性发泡,或在分蛋时蛋清沾到蛋黄、水或油,蛋清不纯净就无法打硬,
就会导致蛋糕没有发起或出炉后回缩。

如何使烤好的蛋糕没有蛋腥味?
答:可以在打发蛋清时加入柠檬汁,就可以有效的消除蛋腥味。

为什么蛋糕在外表焦了里面却没有熟?
答:是因为烤箱温度过高引起的,可以降低烤箱温度并延长烘烤时间。

如何判断蛋糕是不是熟了?
答:可以用一根筷子或竹签插进蛋糕中,拉出时用手试一下,如果上面粘有湿的面糊就表示
蛋糕没有熟,如果上面比较干净就表示已经熟了。


Source:
http://www.bobopo.com/article/ent/%E6%88%9A%E9%A3%8E%E8%9B%8B%E7%B3%95%E5%9B%9E%E7%BC%A9.htm
http://baking.abang.com/od/hongbeijichu/a/qifengdangao.htm

Friday, May 28, 2010

Labor Positions

Braxton Hicks Contractions

What do Braxton Hicks Contractions Feel Like?
Some women do not feel much discomfort with their contractions, while others definitely feel stronger Braxton Hicks contractions. Usually, Braxton Hicks contractions are painless, causing only minor discomfort and annoyance. As you begin to get closer to your due date though, you may notice that your Braxton Hicks contractions are becoming stronger.

Braxton Hicks contractions tend to be infrequent and irregular, and can sometimes pop up out of nowhere. They usually don’t last long, though it depends on your particular pregnancy; some women have Braxton Hicks contractions that can last as long as 5 minutes.

When you experience a Braxton Hicks contraction, you might be able to feel the muscles in your uterus contracting. It will cause your stomach to become rigid and hard, which you will be able to feel if you touch your belly. This rigidity typically lasts only for a few minutes. You may also feel moderate pain in the front of your abdomen which will then radiate down your body.


Common Braxton Hicks Triggers
Many women notice that certain things trigger their Braxton Hicks contractions. Common triggers include:

  • baby moving inside your body
  • heavy exertion or exercise, especially carrying things
  • touching your abdomen
  • sexual intercourse
  • dehydration

True Labor vs. Braxton Hicks
Braxton Hicks True Labor
Contractions don't get closer together. Contractions do get closer together.
Contractions don't get stronger. Contractions do get stronger.
Contractions tend to be felt only in the front. Contractions tend to be felt all over.
Contractions don't last longer. Contractions do last longer.
Walking has no effect on the contractions. Walking makes the contractions stronger.
Cervix doesn't change with contractions. Cervix opens and thins with contractions.


What can I do if my Braxton Hicks contractions are making me uncomfortable?

If you're within a few weeks of your due date, try these measures:

• Change your activity or position. Sometimes walking provides relief. At other times, resting eases contractions. (True labor contractions, on the other hand, will persist and progress regardless of what you do.)

• Take a warm bath to help your body relax.

• Empty your bladder often. Bladder irritation can trigger more intense Braxton Hicks contractions.

• Try drinking a couple of glasses of water, since these contractions can sometimes be brought on by dehydration.

• Try relaxation exercises or slow, deep breathing. This won't stop the Braxton Hicks contractions, but it may help you cope with the discomfort. (Use this opportunity to practice some of the pain-management strategies you've learned in your childbirth preparation class.)


When should I call my doctor or midwife?

Calling your doctor or midwife should happen if you have contractions closer than 12 minutes apart prior to 37 weeks, as this might indicate preterm labor and not Braxton Hicks contractions.

Call your caregiver right away if you haven't reached 37 weeks and your contractions are becoming more frequent, rhythmic, or painful, or if you have any of these possible signs of preterm labor:

• Abdominal pain, menstrual-like cramping, or more than four contractions in an hour (even if they don't hurt)

• Any vaginal bleeding or spotting

• An increase in vaginal discharge or a change in the type of discharge — if it becomes watery, mucusy, or bloody (even if it's only pink or blood-tinged)

• Increased pelvic pressure (a feeling that your baby's pushing down)

• Low back pain, especially if it's a new problem for you

If you're past 37 weeks, there's no need to call your doctor or midwife just for contractions until they last about 60 seconds each and are five minutes apart — unless your caregiver has advised you otherwise.


Source:
http://www.babycenter.com/0_braxton-hicks-contractions_156.bc
http://pregnancy.about.com/cs/laborbasics/a/bhctx.htm
http://www.pregnancy-info.net/braxton_hicks.html

Ginger and Scallions Chicken (姜葱鸡)

Ingredients:

1 chicken breast (deboned, skinned and cut lengthwise into 2-inch chicken strips)
4 stalks of scallions (cut into 2-inch sections)
2 inches fresh ginger root (sliced into pieces)
3 tablespoons cooking oil (one tablespoon for marinating chicken)
1/2 tablespoon of potato flour or corn flour
1/8 teaspoon sesame oil
1/4 teaspoon of sugar
2 tablespoons oyster sauce
1/2 tablespoon Shaoxing cooking wine
1 dash of white pepper powder
Salt to taste

Method:

Marinate the chicken strips with potato flour (a wee bit of baking soda will do even more wonders to tenderize the meat) or corn flour and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 15-20 minutes.

Heat up your wok and pour the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the scallions and stir until thoroughly hot. Add in the chicken strips and continue to stir well. Just when the chicken strips start to cook, add in the oyster sauce, sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times. Remove from heat and serve hot.


Source:
http://rasamalaysia.com/recipe-ginger-and-scallions-chicken/

Wednesday, May 26, 2010

Parcel~26.05.2010

Received all these from US today. We bought some of the items and the rest are gifts from my husband's sister.
We have been receiving so far 3 in 1 stroller, cot bumper, nipple cream, long john etc. from friends. Last week, our own parcel containing misc. items for baby which we sent from Malaysia in the end of February finally arrived.

We are feeling grateful for all the gifts, advice and support from family members & friends. TQTQ

Tuesday, May 25, 2010

24.05.2010



This yummy cup of self-made ice-cream was purchased at Andre Tea Room. It only costs Fr 3.50.

André Boulangerie et Pâtisserie
Avenue de Cour 73, 1007 Lausanne, CH.
Tel: 021 617 88 92

Sweet and Sour Pork (咕噜肉)

因为家里碰巧有齐所有的材料, 所以今晚煮了咕噜肉. 在家, 烹饪里"炸"的那一项, 90%都是由老公包办. 在炸肉丸之前, 他还炸了一些鱼饼. 好久没吃KEROPOK 了. 今晚老公功劳最大, thank you lau gong.



材料:
1. 绞肉 (用麻油,盐,酱油,胡椒粉,粟粉腌)
2. 灯笼椒 (切块)
3. 罐头黄梨
4. 洋葱 (切块)
5. 黄瓜 (切块)
6. 番茄 (切块)

酱汁(煮滚即可)
1. 番茄酱5汤匙
2. 辣椒酱3汤匙
3. 酸梅酱3汤匙
4. 糖2汤匙
5. 盐1茶匙
6. 醋/柠檬汁一汤匙

做法:
1. 绞肉滚成球形。沾上适量的粟粉
2. 放进油锅里炸至金黄即可。
3. 爆香洋葱,加入酱汁(若要干干的用5汤匙,堂熙要淋饭,所以我的酱料全下了)
4. 加入其他材料,兜两下
5. 倒入炸好的肉丸子, 混合均匀即可上桌.

Source:
http://ohbin.blogspot.com/2008/05/ohbin-sweet-sour-pork.html

Monday, May 24, 2010

Vietnamese Fresh Spring Rolls

春卷材料:
1. 越南春卷皮 (浸温水)
2. 九层塔 Basil
3. 青葱(切丝)
4. 胡萝卜(切丝)
5. 薄荷 Mint
6. 芫茜
7. 虾(烫熟剖半)

做法:
1. 用包薄饼的方法包好就行了。 尽量让虾向外,会比较漂亮。

酱料:
1. 疯甘叶(Kaffir Lime Leaf)(用剪刀剪幼幼)
2. 花生(搅碎)
3. 泰式辣椒酱
4. 柠檬汁
5. 糖
6. 鱼露
7. 小辣椒酱

做法:
1. 混合即可,味道自行调到适合个人的口味。

For the grilled pork:

1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.

Ingredients

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp - peeled, deveined and cut in half
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped

  • 4 teaspoons fish sauce
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • 1/2 teaspoon garlic chili sauce

  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts

Directions

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Source:
http://ohbin.blogspot.com/2008/08/ohbinvietnamese-spring-roll.html
http://rasamalaysia.com/vietnamese-spring-rolls-goi-cuon-with/
http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx

Parc Mon-Repos~23.05.2010



Due to good weather during the weekends, we decided to go for a picnic. We prepared some sandwiches, rice balls, popcorn, fruits, snacks, drinks etc. It was a 6-hour from noon to evening stay in the park.

Friday, May 21, 2010

Caramel Popcorn


爆米花做法:

1. 3/4杯粟米粒用4汤匙的菜油爆开成爆米花(量米杯)

糖浆做法:

1. 水200ml+牛油60g+黄糖1杯煮滚(3/4杯++, 接近1杯)
2. 煮至把一滴糖浆滴进一碗水时不会化解就行
3. 糖浆煮好后淋在爆米花上
4. 把拌好糖浆的爆米花摊开在烤盘上
5. 150C烘烤,不时翻翻,让糖浆均匀的粘上爆米花
6. 烤30-45分钟左右即可
7. 待冷后放进罐密封即可

注:
1. 如何知道糖浆煮好了?把一滴糖浆滴进一碗水里,若成形就是ok了。
2. 糖浆一定要煮到够,烘烤之后一星期爆米花都还是脆脆的.

Coffee Chiffon Cake


材料 A:
-5粒蛋黄
-150g 自发面粉
-60g幼糖 (减一吃饭汤匙)
-5大匙食油
-5大匙水+2大匙即溶咖啡粉

材料B:
-5粒蛋白
-半茶匙塔塔粉
-60g 幼糖 (减一吃饭汤匙)

做法:
-把材料A搅拌成糊状
- 蛋白加塔塔粉用高速度打至发泡,慢慢加入糖,打至硬
-把打硬的蛋白加入A料,顺着同一方向搅均便可。
-倒入 22cm烤盘,预热烤箱,用150C 烤40分钟。
-倒扣至冷却才取出蛋糕。

Source:
http://ohbin.blogspot.com/2007/12/ohbincoffee-chiffon-cake.html

笔者@留言

大家好,

其实我的BLOG也没什么东西看. 只是记录了一些食谱, 都是和吃的有关.
希望'小老虎'出世后可以多写一些他的故事.

愿安好.

台湾葱油饼~李梅仙版


因为我妈老是跟我提起她当年做过的葱油饼, 所以随便从网上找了这个食谱. 自己试了觉得像在做大马的ROTI CANAI (印度煎饼). 下次要试试其他版本.


Source from:
http://www.youtube.com/watch?v=PTZPDa0wiqQ&feature=related
http://www.youtube.com/watch?v=DF96rIHsWlE&feature=related
http://www.youtube.com/watch?v=ZkWFsRPwEZM&feature=related

**
1. 醒面30分钟.
2. 面团要杆得很薄.
3. 油, 盐 和葱要下很多.

开胃蒸鱼酱


调味料:
1. 麻油一茶匙
2. 鱼露一汤匙
3. 酱油2-3汤匙
4. 酸干 10粒
5. 米酒/绍兴酒两汤匙
6. 糖两茶匙

做法:
1. 把调味料拌均匀,和姜丝,蒜头茸,芫茜,青葱粒,小辣椒混合


Source: http://ohbin.blogspot.com/2010/04/ohbin_28.html

巴黎之旅~13.05.2010-16.05.2010



又是一趟追火车之旅. 还要是大腹便便的.
意外的发现了巴黎唐人街里住了很多潮洲人, 还吃了一碗潮州粿汁. 在海外餐厅里听到有人高谈潮州话, 真另我这个潮州妹感到兴奋:)
另外, 廣南泰的饼真是超棒的!!! 比KL的凤凰和棠记还要好. 临跑前还买了莲蓉蛋黄饼, 豆沙蛋黄饼,老婆饼和老公的至爱~蛋塔.

廣南泰食品贸易有限公司
Patissery de Choisy
62 Av. de Choisy,
75013 Paris.
Tel: 0145828070
Fax: 0143910088

Wednesday, May 19, 2010

菜单

Dinner:
1. 卤味
2. 卤鸡
3. 春卷
4. 南乳肉
5. Pandan chicken
6. Lobster
7. 烧鸭
8. 药材蒸鸡
9. 冬粉虾
9. 泰式蒸鱼
10.牛腩面
11.皮蛋廋肉粥
12.海南鸡饭/叉烧饭
13.火锅
14.炸肉丸


Snack:
1. 箩卜糕
2. 糯米鸡
3. 叉烧包
4. 叉烧酥
5. 蛋塔
6. 芋头糕

白兰氏蒸鸡


材料:
1. 鸡精两罐
2. 枸子一把
3. 姜茸适量
4. 红枣一把
5. 玉竹
6. 党参
7. 盐适量
8. 酒

做法:
1. 全部倒下去,蒸至鸡熟即可。 / 鸡精可在蒸好一分钟前才下.

Source:
http://ohbin.blogspot.com/2008/10/ohbin_09.html

Monday, May 17, 2010

Penang Char Kuey Teow

炒粿条酱汁:
1. 酱青/酱油 2/3 杯
2. 黑酱油一汤匙
3. 耗油两汤匙
4. 鱼露两茶匙
5. 糖一茶匙

做法: 混合均匀待用

材料:
1. 粿条
2. 韭菜
3. 豆芽
4. 大虾(一人三只)
5. 鸡蛋(一盘一粒)
6. 蒜头茸
7. 辣椒糊
8. 腊肠切片
9. Si Ham (随意)
10. 酱汁
11. 胡椒粉

做法:
1. 下油/猪油,爆香蒜头茸,下虾炒,下腊肠片炒
2. 下一半的豆芽兜炒
3. 接着下粿条同时下1 汤匙~1.5 汤匙的酱汁和辣椒糊快速炒均匀
4. 把粿条推到一旁,下点油,把蛋打下,滴一点酱汁和撒上胡椒粉
5. 之后把粿条盖在蛋上,同时把另一半的豆芽,韭菜和xi ham一起下
7. 兜炒均匀后就可上桌

注:
1. Ohbin先放腊肠片是想把腊肠煎熟一点
2. 没有写出份量的调味料自己衡量,要辣的放多一点辣椒,不怕油的放多一点油。喜欢蛋的可以下两粒蛋,喜欢虾的可以放多一点。
3. 火候自己控制自己看着办ok!

Source:
http://ohbin.blogspot.com/2010/05/ohbin-penang-char-koey-teow.html

卤味


材料:
1. 鸡/三层肉

肉类腌料(腌过夜):
1. 五香粉 2汤匙
2. 八角4朵
3. 桂皮两支
4. 芫茜籽少许
5. 花椒一茶匙

调味料:
1. 水4-5碗
2. 糖5汤匙
3. 生抽/酱油6-8汤匙
4. 黑酱油2汤匙
5. 盐适量
6. 南姜 一块切片(差不多RM1.00)

做法:
1.肉类/鸡洗净抹盐, 用腌料腌制过夜
2. 黄糖煮溶成焦糖,加入肉/鸡只不停翻转让上色
3. 加入调味料, 搅拌均匀
4.放豆腐,鸡蛋,你要卤什么就放什么啦
5. 水滚后用小火煮,盖盖慢慢卤
5. 三层肉卤45分钟即可,待凉砍块,淋上卤汁上桌。

贴心建议:
1. 卤味可以预先准备,然后浸过夜。第二天才吃更够味
2. 以上的份量是一份,Ohbin用了两份,卤起来会比较容易

** Can add more sugar. Reduce a bit spices. High fire cooking at the beginning.

Source: http://ohbin.blogspot.com/2009/08/ohbin.html