Char Siew Bao (Chinese BBQ Pork Bun) Recipe

Ingredients for dough (makes 16 buns):

Bun
8g instant dry yeast
160ml lukewarm water
½ tsp white vinegar or lemon juice (optional)

280g low-protein flour aka hong kong flour
100g wheat starch
90g icing sugar
30g shortening or vegetable oil

10g baking powder
10ml cold water

Fillings
A
250g char siew, diced
½ tbsp cooking oil
1 tsp sugar*
1 small onion, diced
1 tbsp oyster sauce*
1 tbsp soy sauce*
1 tsp. sesame oil
1-2 drops red food colouring (optional)

B
150 ml water
1½ tbsp corn flour
Salt to taste

*Some store-bought char siew comes with sauce, use it for preparing filling. Omit sugar, oyster sauce and soy sauce.

Method:

Fillings
1. Heat oil in pan, sauté onion for 1 to 2 minutes. Add in all other ingredients A, stir fry for 1 minutes.
2. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
3. Transfer to plate and allow to cool.
4. Divide filling into 16 portions if desired, set aside for later use.

Buns
1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step.
5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5” square parchment paper, seal side up.
6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.

Notes:

1. If bigger bun is desired, divide dough into 12 equal portions in step 5.
2. There is no need to rest the dough after adding in baking powder, but if time allowed, rest it for 10 minutes or so to get fluffier buns.
3. Adding a few drops of vinegar into steaming water will produce whiter buns, but this is optional.
4. Steamer must be preheated otherwise bun would not rise to the volume as it should be.
5. Spray the surface of bun with water mist helps to produce buns with smooth surface after steamed.
6. DO NOT open the lid during the steaming process.
7. If there are yellowish spots on the steamed buns, it means the baking powder is not fully dissolved.

Source from: http://rasamalaysia.com/char-siew-bao/

Triple Berry Muffin

Ingredients

• 3 cups all-purpose flour
• 1 1/3 cups sugar
• 4 1/2 teaspoons cinnamon
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/4 cups milk
• 1 cup butter or margarine, melted
• 1 cup fresh blueberries
• 1/2 cup fresh raspberry
• 1/2 cup chopped fresh strawberries

Directions

1. In a large bowl combine the dry ingredients.
2. In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
3. Fold in berries.
4. Fill greased or paper lined muffin pans 3/4 full.
5. Bake at 200 degree for 20-25 minutes or until toothpick comes out clean.
6. Cool for 5 minutes.
7. Remove from Pan to a wire rack.

Source from: http://www.recipezaar.com/Triple-Berry-Muffins-38952?scaleto=18

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Source from: http://allrecipes.com/recipe/to-die-for-blueberry-muffins/detail.aspx

Pre-Pregnancy

http://mag.udn.com/mag/newsstand/storypage.jsp?f_ART_ID=209381

Handmade Noodles

Make your own flat noodle or pan mee If you know how to make bread, you will know how to make noodle. Here it goes:

Ingredients 600 g plain wheat flour 4 tbsp corn flour 2 tbsp corn oil 4 tbsp water 4 egg salt and pepper to taste Method Put dough ingredients in a large bowl with egg in the centre. Beat on medium speed till smooth, about 3 minutes. Turn dough onto lightly floured surface; knead until smooth and elastic, 10 minutes. Cover with damp cloth and let stand to prove for 1 hour. Divide the dough into 10 portions. Use a noodle maker or a rolling pin to roll each portion into thin sheets of about 0.5 mm. Use the thin noodle mode to roll the thin dough sheets into strands of noodle, like that of wanton noodle. Set aside for blanching before serving. Alternatively, use knife or a pair of scissors to cut into strands. Noodle is ready for use. Before cooking the noodle, it needs to be blanched first. For blanching, put each portion of noodle into boiling water for 30 seconds. Dish out and rinse thoroughly with tap water to prevent strands from sticking together. Toss noodle with a tsp of onion oil in a serving bowl to further prevent sticking. sssSSH...Grandma said: The process of making wheat noodle is almost the same as that of making bread; minus the yeast, and thus minus the rise and the punch factor. The rise process in bread making is replaced by the proving process in noodle making.

Secret of making good noodle Good noodle is one that gives the right texture, not too hard and not too soft, and does not get soggy on standing after cooking or blanching. The inclusion of corn flour in noodle making ingredients is vital in getting good noodle. Corn flour adds 'body' to the noodle. More egg in substitution for water also gives the same effect. (Pic: Noodle maker to cut strands into varying uniform thickness)

Dry Chili Pan Mee - ( Flat Chili Noodle ) The noodles texture must be just right, not to hard and not too soft. The combination of the minced pork, bull's eye egg, the crispy fried anchovies and the indispensable flaky chili sauce give a very unique and absolutely delicious flavor. Chili pan mee has become a craze in Malaysia, especially in Kuala Lumpur. It has become a 'must-not-miss' signature noodle dish if you visit Kuala Lumpur. (Pic shows the signature flaky chili sauce in a spoon to be added to the chili pan mee at the most popular Kin Kin restaurant )

As a general rule, Chinese egg noodles are long since length symbolizes longevity and good luck. Besides, long noodle taste much better than short ones, any logic? Probably, it must be due to the satisfaction derived from feel of completeness from long noodle, or by tradition. The same goes to spaghetti, we enjoy rolling the long strands before putting inside the mouth. We feel that would taste better, right?

There is a wide range of shapes for Chinese noodles, including rounded spaghetti-like noodles,
( wanton noodle or Hong Kong noodle; yellow noodle ), slim flat noodle called pan mee ( Shanghai noodle, pan mien ) and other shapes like the Mongolian noodle or 'tear' pan mien. As a general rule, almost all fresh noodles are fast cooking. Most fresh noodles are already al dente before being blanched or cooked. For dried noodles, time taken to become al dente ranges from 1 minute (rice vermicelli ) to 5 minutes ( dried Shanghai noodles. )

Proper preparation of noodle to get the right texture and hardness, before actual cooking is of vital importance for a successful tasty noodle dish. The finished noodle must be long and chewy and not short and soggy. Blanching with running tap water is an important intermediate stage to halt further cooking and softening.

There are different ways of cooking Chinese noodle:

Fried noodle ( chow mien ), braised noodle, soup noodle, lo mien, yee mien (deep fried crispy noodle), kon-lo mien ( blanched noodle added with little soup concentrate).

Source:

http://www.chiliwonders.com/noodle.making.htm

Lau Gong's links

Pumpkin Rice: http://eatingpleasure.blogspot.com/2009/08/savoury-pumpkin-rice.html

Yam Rice: http://eatingpleasure.blogspot.com/2009/08/yam-rice.html

Yee-Fu Noodle: http://eatingpleasure.blogspot.com/2009/09/braised-yee-fu-noodles.html

Tumeric Pork Slice

Ingredients:

1. 300g lean pork.

2. 3 to 4 tbsp of Canola oil.

3. Seasoning: 1 tbsp Ghee Hiang sesame oil, 2 1/2 tbsp light soy sauce, 1 tbsp sugar, 1 flat teaspoon of turmeric powder and a dash of pepper.

Method:

1. Thinly slice the lean pork, marinate and season it for at least 15 minutes.

2. Heat Canola oil in the wok, and fry the marinated pork slices.

3. Keep on frying until the meat slices' edge turn a bit darker yet it is not burnt. For reference, see the texture and the colour in the above photo.

Source:
http://eatingpleasure.blogspot.com/2008/07/turmeric-pork-slice.html

Radish Cake (3)

Source from: http://blog.yam.com/homeeconomics/article/13417378

Mint Soup

Ingredients:

• 3/4 oz small dried shrimp (3 tablespoons)
• 8 cups Nonya chicken stock
• 2 cups loosely packed fresh spearmint leaves
• 3 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation:

Soak shrimp in warm water to cover in a bowl 5 minutes, then drain in a sieve, discarding water. Bring stock and shrimp to a boil in a 3-quart saucepan, then reduce heat and simmer, uncovered, 10 minutes. Stir in mint and immediately remove from heat. Add eggs in a slow stream, stirring slowly in one direction, then stir in salt and pepper.

Source:
http://www.epicurious.com/recipes/food/views/Mint-Soup-234641

My Sambal Chili Paste

Ingredients:

1. 4 tablespoons of chili paste (Ohbin and Thai Lady)
2. 6 shallots
3. 1 teaspoon of belacan (Thai yellow bottle)
4. 4 cloves of garlic
5. 1 large red onion slice into round

Method:

1. Ground and blend the above into paste.
2. Heat up 2 tablespoon of oil.
3. Saute the chili paste.
4. Add 2-3 tablespoon of tamarind juice.
5. Add salt and sugar to taste.

Nasi Lemak

Source from:
http://www.malaysianfood.net/recipes/recipenasilemak.htm

Chili Paste (Ohbin style)

材料：

1. 辣椒干100g

2. 蒜头一大粒 （2瓣）

3. 小葱 200g （5粒）

4. 洋葱3大粒

5. Asam 水半杯

6. 江鱼仔150g

7. 虾米150g

8. 糖15汤匙（不够再加）

9. 盐适量

做 法：

1. 全部东西搅烂， 热油（差不多一杯）

2. 小火炒，炒至出油，颜色会由浅变深

3. 马来aunty说，要煮到很够，不然吃了会肚子疼

Source:

http://ohbin.blogspot.com/2008/03/ohbinsambal.html

Tarte aux epinards

1. Utiliser une pate a gateau ronde abaissee et une plaque d'env 28cm de dia.
2. Disposer la pate sans retirer le papier sulfurise sur la plaque et piquer plusiers fois le fond.
3. Parsemer de 3 c. a soupe de parmesan rape. Reserver au frais.

Garniture:

1. Faire suer 1 gros oignon hache menu dans un peu de beurre pendant env. 3 min.
2. Ajouter 500g d'epinards en branches haches grossierement, couvrir et etuver. Laisser refroidir.
3. Melanger 1 dl de demi-creme, 1 c. a soupe de farine et 2 oeufs, assaisonner avec 1/2 c. a cafe de sel, un peu de poivre et de noix muscade. Melanger avec les epinards.
4. Incorporer 100g de gorgonzola coupe en des et repartir ce melange sur la pate.
5. Cuisson env. 35 min dans le tiers inferieur (en bas) du four prechauffe a 220C. (200C pour un four a chaleur tournante).

Crepes

Ingredients:

250g de farine
une pincee de sel
4 oeufs
un demi litre de lait
50g de beurre
sucre

Preparation:

1. Melangez la farine, le sel, les oeufs puis incorporez progressivement le lait.
2. Laisser reposer 1h.
3. Mettre une noisette de buerre dans le poele chaude puis versez votre preparation.
4. Mettez le sucre sur la crepe encore chaude.

Sambal (Chili Paste)

20 dried chilies (seeded and soaked to soften)
10 fresh red chilies (seeded and sliced)
8 shallots (peeled and chopped)
4 cloves garlic (peeled and chopped)
6 tablespoons cooking oil

Method:

Use a mortar and pestle to pound the sambal ingredients or use a mini food processor to blend well. Heat up a wok with oil. As soon as the oil is heated, transfer the sambal paste into the wok and stir-fry continuously for a few minutes or until you smell the heat from the sambal or the oil separates from the sambal. Dish out and set aside. Refrigerated for future use.

Cook’s Note:

Traditionally, sambal is prepared fresh–or bought ready made from the wet market in Malaysia. It’s then used immediately to cook the dish. In the US, I always make my sambal into a chili paste so I can keep it in the refrigerator and use it on the go. I also use more dried chilies to make the sambal paste lasts longer in the refrigerator. The fresh chilies give a nice red color as dried red chilies look duller in color.

Source:
http://rasamalaysia.com/sambal-asparagus-recipe/

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

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，若要吃出原味和美味，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，我特別愛吃。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，打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。

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

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

clear stars

Write a Review! (optional)

Ingredients

• 1 orange, quartered and seeds removed (with peel)
• 120 ml or 1/2 cup orange juice
• 1 large egg
• 116 g or 1/2 cup butter or margarine
• 270 g or 1 3/4 cups all-purpose flour
• 150 g or 3/4 cup white sugar (reduce to 130g)
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda

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

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

Thai Seafood Vermicelli

材料：

1. 海鲜 （烫熟）

2. 冬粉 （烫熟）

3. 芫茜段 （大量）
4. 青葱段 （大量）
5. 小葱五粒切幼
6. 炒香花生适量
7. 黑木耳（浸软烫熟切丝）

汁料：
1. 柠檬汁 （两粒）
2. 鱼露 （适量）
3. 糖 （适量）
4. 小辣椒（切粒）
5. 白米醋（可以不用）

做法：
1. 混合汁料，因为个人的口味不一样。试到适合自己的口味就对了！
2. 拿个大碗，把材料先混合好，拌入汁料。浸一会儿让它入味后即可食用！

What oil to choose...

Source from:

http://www.fatfreekitchen.com/cholesterol/cookingoil.html

http://whatscookingamerica.net/Information/CookingOilTypes.htm

Cooking Oil, Healthy Cooking Oils

Which is the best cooking oil for reducing cholesterol, weight loss and health? Healthy Cooking Oils?

1. Fat is a high calorie food. There are 9 calories in each gram of fat.
2. Fat contains more than twice the number of calories in protein or carbohydrates.
3. From a weight loss viewpoint, all fats are equally 'bad' (same calorie-content). All vegetable oils contain 100% fat. Each tablespoon of vegetable oil contains 14 grams of fat and 125 calories.
4. Choose cold-pressed unrefined vegetable oils such as sesame, sunflower or safflower for salad dressing
5. Use extra-virgin olive oil for cooking.
6. Avoid heating oils to high temperatures, beyond their smoking point.
7. Minimize use of oils rich in saturated fats.
8. Avoid hydrogenated oils (trans-fatty acids). Use unhydrogenated margarines.
9. Avoid coconut and palm oil.
10. It is best to reduce your intake of high-fat, calorie-dense foods like butter (80 per cent fat), mayonnaise (75-80 per cent fat) and coconut oil (100 per cent fat)
11. For better health, choose oils/fats that are low in saturated fat.
12. Store oil in an airtight container at a dark place away from light.

Best Cooking Oil : Fat Content of Oils

For better health, choose oils/fats that are low in saturated fat & high in monounsaturated fat. The follwoiing table lists various oils in decreasing order of monounsaturated fat content.

Type of Oil/fat	Smoke Temp.	% Fat
		Saturated	Poly unsaturated	Mono unsaturated
Olive Oil	420F / 216C	14	12	74
Almond Oil	420F / 216C	8	19	73
Canola Oil	475F /246C	7	35	58
Margarine, whipped		20	30	50
Peanut Oil	450F / 232C	18	33	49
Rice Bran Oil	490F/254C	20	33	47
Margarine, stick		20	33	47
Margarine, tub		17	37	46
Sesame Oil	350F / 177°	15	43	42
Palm Oil		52	10	38
Cocoa Butter		62	3	35
Butter	350F / 177C	66	4	30
Wheatgerm Oil		20	50	30
Butter, whipped		69	3	28
Margarine, Flora Pro-activ		25	49	26
Corn Oil	320F /160C	13	59	24
Soybean oil	320° F / 160C	15	61	24
Sunflower Oil	450F / 232C	11	69	20
Walnut Oil (omega 3 fatty acids)	400F / 204C	14	67	19
Grape seed	420F / 216C	9	77	14
Safflower Oil	450F /232C	9	78	13
Coconut Oil	350F / 177C	92	2	6

Based on the above, the following may be recommended with regard to the best cooking oil:

For deep frying foods: The best oils are those with a high smoke point such as canola oil, corn oil, safflower oil, sunflower oil. The smoke point of unrefined oil is lower than the values mentioned in the above table.

For stir-frying and salad dressing: any oil low in saturated fat like canola oil, corn oil, or flax seed oil, olive oil, peanut oil, safflower oil, sunflower oil and walnut oil.

Oils to avoid: coconut oil, palm oil, butter, hard margarine.

There are conflicting reports about the health benefits or risks of coconut oil.

Olive Oil

Types of Olive Oil

There are generally three types of olive oil, but each having the same number of calories as in other oils.

1. Extra Virgin: This type of olive oil is the strongest in flavor and aroma. This oil is made from olives immediately after harvest and processed at room temperature. These oils are called cold pressed as they are produced by mechanically squeezing the oil under pressure.
   The flavour of extra virgin olive oil varies depending on the place where it has been grown and the type of olives.
2. Extra Light: This type of olive oil is a refined oil that is light in colour, odour and taste.
3. Olive Oil: This type of olive oil is mild in flavor and is a blend of refined oil and some virgin oil. This oil is mostly used around the world.

Health Benefits of Benefits

The olive oil may be beneficial in preventing conditions related to coronary disease, stroke and certain types of cancers.

Storing of Virgin Olive Oil

A study by researcher Antonella Baiano of the University of Foggia in Italy and published in the Journal of Food Science, (March 2009) has revealed that after 3 months of storage, the antioxidant activity in the oil remained unchanged, but antioxidants decreased by about 40% after six months.
The study recommends consumers to store extra virgin olive oil in small glass bottles (one liter maximum because the oxygen contained in the headspace determines its oxidation), in a dark location, at a temperature lower than 20-250C (68-770F).

Misinformation on Canola Oil

Some of the information on the Internet states on canola oil is that it causes many diseases like joint pain, gum disease, constipation, heart disease, hearing loss, etc. Whereas the truth is that canola oil contains essential fatty acids that our body cannot make on its own. The long chain unsaturated fat in canola oil has been proven beneficial to our health.

Canola oil is Low Erucic Acid Rapeseed (LEAR) oil which contains less than 1 percent erucic acid. It was developed in Canada during the late 1960s - 1970s using hybrid propagation techniques involving black mustard, leaf mustard, and turnip rapeseed plants.

Types of Cooking Fats and Oils - Descriptions and Uses - Smoking Points

Not all fats are the same. Following are some basics on the various types of fats to help you make sense of what is best for your own body.

Saturated Fats: Saturated fats are mainly animal fats and are solid at room temperature. These fats include butter, cheese, whole milk, ice cream, egg yolks, lard and fatty meats. Some plants fats are also high in saturated fats such as coconut oil and palm oils. Saturated fats raise blood cholesterol more than any other food you eat. By using the right oils and fats for the right reasons, you can preserve the healthful benefits. Your foods will not only taste their best, but also be healthy.

Unsaturated Fats:

These fats can come from both animal and plant products. There are three (3) types:

1. Monounsaturated Fats - Usually come from seeds or nuts such as avocado, olive, peanut, and canola oils. These fats are liquid at room temperature.

2. Polyunsaturated Fats - Usually come from vegetables, seeds, or nuts such as corn, safflower, sunflower, soybean, cotton seed, and sesame seeds oils. These fats are liquid at room temperature.

3. Trans Fatty Acids - Trans fats are produced when liquid oil is made into a solid fat, such as shortening or margarine. This process is called hydrogenation. Trans fats act like saturated fats and can raise your cholesterol level.

---

Based on the above classification, the ideal cooking oil should contain higher amounts of monounsaturated and polyunsaturated fats, with a minimal or no saturated fats and trans fats.

Different fats and oils have different uses. Each performs best within a certain range of temperature. Some are made for high heat cooking, while others have intense flavors that are best enjoyed by drizzling directly on food.

The smoke point of an oil or fat is the temperature at which it gives off smoke. The smoke point of oil depends to a very large extent on its purity and age at the time of measurement.

Fats or Oils	Description	Cooking Uses	Type of Fat	Smoke Point °F	Smoke Point °C
Almond Oil	Has a subtle toasted almond aroma and flavor.	Used in sauté and stir fry of Oriental foods.	Monounsaturated	420°F	216°C
Avocado Oil	Vibrant green in color with a has a soft nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. This oil can be used for very high temperature applications.	Stir frying, searing	Monounsaturated	520°F	271°C
Butter	Whole butter is a mix of fats, milk solids, and moisture derived by churning cream until the oil droplets stick together and can be separated out.	Baking, cooking	Saturated	350°F	177°C
Butter (Ghee), clarified	Ghee has a higher smoke point than butter since clarification eliminates the milk solids (which burn at lower temps).	Frying, sauteing	Saturated	375-485°F (depending on purity)	190-250°C (depending on purity),
Canola Oil (Rapeseed oil)	A light, golden-colored oil.	Good all-purpose oil. Used in salads and cooking.	Monounsaturated	400°F	204°C
Coconut Oil	A heavy nearly colorless oil extracted from fresh coconuts.	coatings, confectionary, shortening	Saturated	350°F	177°C
Corn Oil	A mild, medium-yellow color refined oil. Made from the germ of the corn kernel.	Frying, salad dressings, shortening	Polyunsaturated	450°F	232°C
Cottonseed Oil	Pale-yellow oil that is extracted from the seed of the cotton plant.	Margarine, salad dressings, shortening. Also used for frying.	Polyunsaturated	420°F	216°C
Grapeseed Oil	Light, medium-yellow oil that is a by-product of wine making.	Excellent choice of cooking oil for sautéing or frying. Also used in salad dressings.	Polyunsaturated	392°F	200°C
Hazelnut Oil	The nuts are ground and roasted and then pressed in a hydraulic press to extract the delicate oil.	Salad dressings, marinades and baked goods.	Monounsaturated	430°F	221°C
Lard	The white solid or semi-solid rendered fat of a hog. This was once the most popular cooking and baking fat, but has been replaced by vegetable shortenings.	Baking and frying	Saturated	370°F	182 °C
Macadamia Nut Oil	This oil is cold pressed from the decadent macadamia nut, extracting a light oil similar in quality to the finest extra virgin olive oil.	Saute, pan fry, sear, deep fry, stir fry, grill, broil, baking.	Monounsaturated	390°F	199 °C
Olive Oil	Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing.	cooking, salad dressings, saute, pan fry, sear, deep fry, stir fry, grill, broil, baking	Monounsaturated	Extra Virgin - 320°F Virgin - 420°F Pomace - 460°F Extra Light - 468°F	160°C 216°C 238°C 242°C
Palm Oil	A yellowish-orange fatty oil obtained especially from the crushed nuts of an African palm.	Cooking, flavoring	Saturated	446°F	230°C
Peanut Oil	Pale yellow refined oil with a very subtle scent and flavor. Made from pressed steam-cooked peanuts. Used primarily in Asian cooking.	Frying, cooking, salad dressings	Monounsaturated	450°F	232°C
Rice Bran Oil	Rice bran oil is produced from the rice bran, which is removed from the grain of rice as it is processed.	Frying, sauté, salad dressings, baking, dipping oils	Monounsaturated	490°F	254°C
Safflower Oil	A golden color with a light texture. Made from the seeds of safflowers.	Margarine, mayonnaise, salad dressings	Polyunsaturated	450°F	232°C
Sesame Oil	Comes in two types - a light, very mild Middle Eastern type and a darker Asian type pressed from toasted sesame seeds.	Cooking, salad dressings	Polyunsaturated	410°F	232°C
Shortening, Vegetable	Blended oil solidified using various processes, including whipping in air and hydrogenation. May have real or artificial butter flavor added.	Baking, frying	Saturated	360°F	182 °C
Soybean Oil	A fairly heavy oil with a pronounced flavor and aroma.	Margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Sunflower Oil	A light odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow.	Cooking, margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Vegetable Oil	Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.	Cooking, salad dressings	Polyunsaturated
Walnut Oil	Medium-yellow oil with a nutty flavor and aroma. More perishable than most other oils.	Saute, pan fry, sear, deep fry, stir fry, grill, broil	Monounsaturated	400°F	204°C

1. Almond Oil

2. Canola/ Rapeseed Oil

3. Extra Light/ Refined Olive Oil

4. Grape Seed Oil

5. Safflower Oil