高丽菜水饺

这高丽菜水饺做了好一段时间. 冷藏起来, 没做饭时或煮面时, 煮几颗来吃, 还是挺方便的. 由于是自己第一次做上百颗的水饺, 手脚慢, 加上水饺皮也自己弄, 所以可是包了好长的时间才包好.

在大马, 水饺一般都是面档里的配角. 大家可以在点面食时, 多点几颗水饺来送面吃. 水饺的包法也相对简单. 这次是因为自己交了一班台湾朋友, 所以才会心血来潮想试一试做高丽菜水饺.


陷料: (可包100-120颗左右)

陷料比例: 肉:高丽菜:其他配菜 = 3:6:1

1 公斤猪绞肉
1 颗小高丽菜(也称包菜) - 切碎, 加盐, 挤掉部分水
青葱 - 切碎, 加盐, 挤掉部分水
姜茸 (可多下一些)
黑木耳丝
酱油/生抽
胡椒粉
香油/麻油
料酒
糖
盐


水饺皮: (30片左右)

200 克面粉 (如要更有嚼劲, 可将40克的面粉用粟粉代替)
120 毫升滚水
少许盐


做法:

大家可以参考以下的短片. 分别有教陷料和皮的做法.


调味方面一般都要下得比较重, 这样一来任何水饺或云吞类煮熟后才不会太淡.
高丽菜和青葱都经过脱水处理, 以免水饺包好后太湿.
陷料方面, 在大马大家可能还会加虾仁碎和马蹄碎.



References:
http://www.tudou.com/programs/view/klYCmqgQEO4/
http://www.youtube.com/watch?v=X25AAu8PGrI
http://blog.xuite.net/starmom/starmom/11044100

Potato-Ham-Cheese Bake

Ingredients:

600 g potatoes
75 g grated cheddar cheese
44 g grated parmesan cheese
150 g shaved ham, chopped
1/2 medium onion, chopped
250 ml cream
salt and pepper


Method:

1. Grease the base and side of your bake ware. I used a 24 cm diameter glass bake ware.
2. Peel and halve potatoes. Boil them until tender, drain and allow them to cool before cutting into 1 cm thick slices.
3. Combine both types of cheese in a bowl.
4. Cover the base of your bake ware with a layer of potato slices. Season with salt and pepper.
5. Top with ham and onion. Sprinkle with one third of your combined cheeses.
6. Continue layering ingredients. Seasoning each layer of potatoes. Finishing with a layer of cheese.
7. Use a fork to beat eggs and cream until combined. Gently pour mixture over ingredients in bake ware.
8. Bake for 50-60 minutes in preheated oven of 180 degrees Celsius, until the top is golden brown and egg mixture has set.
9. Let it cool for 5-10 minutes before removing from bake ware and serve.


Potato, cheese, ham, egg and cream. A perfect combination for a sure good outcome.
I couldn't find cheddar and parmesan cheese therefore I replaced them with Mozzarella and Edam cheese.
You may add bacon to your chopped ham.


Original source:
http://www.exclusivelyfood.com.au/2006/07/ham-and-potato-bake-recipe.html

Oven-Roasted Chestnuts

Yummy yummy... it is chestnut season now.... one of my all time favourite snacks. After a quick search online for an oven-roasted chestnuts recipe by my husband, I bought about a kilo of them and roasted them this morning. The preparation was simple and the end result was satisfying. I love spending my rainy mornings peeling warm, freshly roasted chestnuts ... just like today.


Method:

1. Rinse, drain and pat dry your chestnuts with a dry kitchen towel.
2. Place a piece of clean dish towel on cutting board.
3. Hold and set one chestnut with flat side down on your dish towel. For safety sake, you might want to wear an oven glove when holding the chestnut.
4. With a small, sharp knife, cut an X in each chestnut.
5. Put the chestnuts in a baking pan with the X facing up.
6. Roast in a preheated oven of 220 degree celcius for 20-30 minutes depending on the size of your chestnuts.

You should unshell your chestnuts while they are still warm. Doing this when they are cold will demand triple amount of effort and time plus the chestnuts break easily into tiny pieces.


Original recipe from:
http://startcooking.com/blog/299/How-to-Roast-Chestnuts

Ang Ku Kuih

This was the Ang Ku Kuih recipe that I tried on last Saturday. As Ang Ku Kuih is normally included in a baby's full moon gift pack, so I was eager to know if I am able to make a batch of my own Ang Ku Kuih as well. The end result was acceptable and except not using an Ang Ku Kuih mould, it did taste like the normal ones from morning market.


Ingredients:

Skin:

• 250 g glutinous rice flour
  
• 120 ml hot water
• 1 tbsp sugar
• 130 g of sweet potatoes – steamed and mashed
• few drops of red colour food colouring (optional)
  

Filling:

• 200 g mashed skinned green mung beans (soak beans overnight, then steam and mash them)
• 2 tbsp of cooking oil
  
• 120 - 130 g sugar (depends on your sweetness preference)
  

Additional Ingredient:

• Banana leaves (cut into rounds/squares to fit each kuih. Lightly greased with oil)

Method:

1. Filling: Place the mung beans, sugar and oil into a food processor and blend it into a fine paste. Leave to cool, then divide into small round balls (about 20 g).
2. Skin: Mix all the ingredients for skin using your hands until it forms a soft dough. Add water (a little at a time) if the dough is too dry and crumbles.
3. Divide and roll the skin dough into little balls of 3 cm in diameter (about 30 g).
4. Flatten a ball of dough, place a ball of filling in it, wrap it up and roll into round shape. Place this onto a greased banana leaf. Repeat until all the filling and dough balls are used up.
5. Steam the Ang Ku Kuih for 8-10 minutes and brush with some oil as soon as you remove them from steamer. This helps to prevent the Ang Ku Kuih from sticking to one another.


Adapted from:

http://breadetbutter.wordpress.com/2010/02/12/counting-down-to-the-year-of-the-tiger/

Alternative Recipe:

http://mykitch3n.blogspot.com/2007/09/ang-ku-kueh.html

姜母茶汤圆

续昨天介绍了黑糖的好处, 今天趁英国对垒美国时煮了这到姜母茶汤圆. 真感谢台湾的好姐妹们介绍了姜母茶这好东西给我. 即食汤圆加即食姜母茶糖水, 甜品吃完后, 成绩还是1-1.

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

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.

Source:
http://ohbin.blogspot.com/2010/01/ohbin-caramel-popcorn.html
http://ohbin.blogspot.com/2010/03/ohbin-caramel-popcorn.html

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.

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/

Radish Cake (3)

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

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.

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

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