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

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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