Thursday, 31 October 2013

意式海鲜炖饭 ~ Seafood risotto







Risotto 是传统的意大利米饭,它的做法在意大利是最为常见的做米饭方法。这个饭里面可以加入各种食材,肉、海鲜、蘑菇、蔬菜,什么都可以,就像我们的炒饭一样,自由发挥,不同的搭配就可以把这个饭做成千变万化的.和许多意大利料理一样 ,只需些简单的食材,即能传达出深厚的味道 !
 
意式海鲜炖饭

材料:
白饭   250g
冷冻综合海鲜  150g ( 我用鱿鱼和虾 )
洋葱   1/4 切碎
黄瓜 ( zucchini ) 半条, 切丁 我用本地黄瓜
甜椒 / 灯笼椒   1/2 ,切丁
蒜头  1 切碎
番茄酱   2
白酒  50 ml
    80ml
起司粉适量
橄榄油适量

 
调味料:
盐和胡椒粉适量

 
做法

1 热炒锅,倒入适量的橄榄油,将洋葱炒至透明后,加入黄瓜和甜椒丁翻炒。倒入番茄酱,白酒,水和蒜茸。加盖以中小火煮约8分钟。

2.把海鲜加入,再次煮滚后将白饭倒入锅中拌匀,以中小火煮约3分钟。最后加入盐略微拌炒。盛於碟中,撒上胡椒粉和起司粉即可。


** 也可以直接用生米。因为正统的意式炖饭是以生米煮成饭。


 
 
Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.Risotto is normally a primo (first course), served on its own before the main course .Risotto can be made using many kinds of broth - vegetable, meat, fish, seafood and legumes, and different types of wine may be used

 

Seafood risotto

Ingredients :
cooked rice  250g
seafood     150g  ( I used squid and shrimp )
1/4  onion  , chopped
1/2 zucchini  , cubed
1/2 sweet red pepper , cubed
1 clove garlic , chopped
tomato paste / puree  2cups
white wine 50ml
water  80ml
cheese powder
olive oil

 
Seasoning :
salt and pepper

 
Method :

1. Heat up a pan with some olive oil , fry chopped onion and until fragrant . Add in zucchini and sweet red pepper . Stir well . Add tomato paste /puree , white wine , water and chopped garlic . Put the cover on and cook for 8 minutes ( medium-low heat ) .

2. Add in seafood of your choice and bring to boil , then add in cooked rice . Cook for another 3 minutes with medium-low heat .  Add in salt and stir well . Dish up and sprinkle some cheese powder and pepper  .


** Traditional risotto is using uncook rice .






Wednesday, 30 October 2013

家乡酿豆卜 ~ Country style stuffed taufoo pok





 
 
食谱取自 蓝老师的回家吃饭咯!

家乡酿豆卜

材料 A :
猪肉碎 300g
梅香咸鱼  30g  ,煎至金黄色剁碎
红萝卜  50g,切碎
鱼露   1小匙
胡椒粉  1/4小匙
15个圆豆腐卜,一面切开X


4大匙油
1大匙蒜茸
400g
1大匙 蚝油
胡椒粉  1/4小匙
1大匙粟粉水,勾芡用

 
做法

1 材料A放入大碗中拌匀,分成15份。将馅料酿入豆卜里。

2.烧热油,放入酿好的豆腐卜(馅料面向下),煎至金黄色,盛起。

3.留油一大匙,爆香蒜茸,加入水,蚝油和胡椒粉煮滚。

4.放入煎好的豆腐卜,加盖。以中火焖煮至豆腐卜软。加入粟粉水打芡,试味,盛起。趁热享用。

 

Recipe source : Agnes Chang ~ Let’s eat !


Country style stuffed taufoo pok

Ingredients A :
minced pork 300g
mui heong salted fish 30g , pan-fried until golden brown and chopped finely
carrot  30g , chopped
1 tsp fish sauce
1/4 tsp pepper
15 round taufoo pok , cut 1 side into “ X” opening


4 tbsp oil
1 tbsp chopped garlic
water 400ml
oyster sauce 1tbsp
pepper 1/4tsp
1 tbsp corn flour water , form thickening

 
Method :

1.  Mix A in a mixing bowl until well-combined. Divide into 15 portions . Stuff 1 portionof meat mixture into each taufoo pok and shapre neatly .

2. Heat up oil , add stuffed taufoo pok with meat mixture down , pan-fry until golden brown . Dish up .

3. Leave 1tbsp oil in wok , sauté chopped garlic until fragrant , pour in water , oyster sauce , pepper and bring to boil .

4. Add taufoo pok , cover wok and leave to cook with medium heat until taufoo pok are soft . Thicken with corn flour water , taste and dish up . Serve with rice .






 

牛奶烤鸡腿 ~ Chicken in milk and cream


 



  
                                                                     ~ Sage ~

食谱取自 : Jamie Oliver , Table for 2 ..... or More & Min's blog

 
牛奶烤鸡腿

材料
鸡腿 3
盐 1/2 汤匙
胡椒粉 适量
牛奶 1
鲜奶油 1/4
蒜头 6
柠檬削 1汤匙
Sage 2小棵
肉桂条 2inch(我用肉桂粉取代)

 
做法

1. 先用盐和胡椒粉抹在鸡腿上, 腌制30分钟。

2. 在锅上热油, 鸡皮向下, 稍微煎到皮变成金黄色。



3. 把鸡腿放入四方烤盘 (烤盘不能太大)。



4. 把牛奶, 鲜奶油, 柠檬削和Sage混合, 倒入鸡腿的烤盘。 把蒜头块放入。

5.放入预热180‘C-200'C的烤箱, 烤大概50分钟到一个小时。

 


Chicken in Milk and Cream

Ingredients
Chicken thigh 3pcs
Salt   1/2tbsp
freshly ground black pepper
fresh milk  1cup
double cream  1/4 cup
6 cloves garlic
lemon zest 1tbsp
2 sprigs of sage
2 inch cinnamon stick ( I used cinnamon powder )

 
Method :

1. Marinade chicken thigh with salt and pepper for 30 minutes .

2. Heat oil , lay chicken pieces in skin down and fry until it looks golden brown .

3. Remove chicken pieces into a baking dish  .

4. Combine milk , cream , lemon zest and sage and pour over chicken . Add in garlic clove between the chicken pieces .

5.  Bake in a preheated oven at 180 ~ 200c for 50 mins ~ 1 hour or until the chicken turn golden and the milk looks like golden melted cheese .

 

 

Tuesday, 29 October 2013

蘑菇酥皮浓汤 ~ Creamy mushroom soup with puff pastry







       ~ 我用这两种蘑菇  / I  used these 2 types of mushrooms ~

 
 
 
蘑菇酥皮浓汤
 
材料:
牛油  40g
洋葱  1 (切碎)
蒜头  1 (切碎)
新鲜菇类(鲍鱼菇 ,香菇) 400g  切片)
面粉   40g
淡奶油    200g
盐和胡椒粉适量
酥皮适量
蛋液
 
    1500ml
鸡精块  2

* 搅至溶化成鸡汤

 
做法

1 把牛油烧溶在锅内。加入洋葱和蒜头碎,炒至软,加入鲜菇,炒5分钟。

2 加入面粉炒匀,约5分钟。

3.徐徐加入鸡汤,不停搅匀至滚呈浓稠状。加盐和胡椒粉调味。

4.把(3)用搅拌机打至幼滑,倒回锅内再煮至滚,熄火,加入淡奶油。即可享用.

5.将作法(4)煮好的汤分装至耐热汤杯/碗中,在碗的边缘涂上蛋液,盖上起酥皮,表面刷上少许蛋液. 放入预热的烤箱,烤至酥皮呈金黄酥脆即可。

 

Creamy mushroom soup with puff pastry

Ingredients :
butter  40g
1 onion   ( chopped )
 1 clove garlic ( chopped )
fresh mushroom ( oyster mushroom , shirikate mushroom )  - sliced
plain flour  40g
double cream  200ml
salt and pepper to taste
puff pastry
beaten egg
 

Water 1500ml
Chicken stock cubes  2pcs

* Stir to dissolve to make chicken stock

 
Method :

1. Melt butter in a large saucepan ,add chopped onion and garlic, cook until soft . Add in sliced mushrooms , cook for 5 minutes .

2. Sprinkle flour over and mix well , cook for 5 minutes .

3. Add in chicken stock gradually and stir constantly till mixture boils and thickens , add salt and pepper .

4. Blend soup till smooth , return to saucepan and bring to boil . Remove from heat and stir in cream .

5Fill  the soup in a heat resistant bowl , cover it with puff pastry. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins ( press the pastry edges onto the sides to seal ) . Brush the puff pastry with the egg yolk. Bake again until the  pastry is golden brown .





 

印尼黄金糕 ~ Bika Ambon / “ Kuih Apom “








 

Bika ambon 印尼棉兰(Medan ) 的特产蛋糕。Bika Ambon (印尼黄金蛋糕),主要的材料是木薯粉,椰奶,鸡蛋,面粉,糖 & 班兰。蛋糕组织如蜂巢般,吃起来蛮油腻。
 
这个蛋糕第一次吃,蛮好吃的。下次要做班兰和咖啡口味的。。嘻嘻


 
食谱取自 名食谱 ,第82

印尼黄金糕

材料 (A) :
椰水100ml
面粉 25g
粘米粉  25g
细砂糖 1大匙
即溶酵母  6g

材料 (B) :
浓椰浆头 300ml   **
细砂糖 100g

材料 (C ) :
全蛋 1
鸡蛋黄  7
细砂糖  80g  我放40g
木薯粉  200g
  1小匙
粟米油 / 溶化牛油  30ml

 
黄金糕面糊做法

1.将所有材料A拌匀,放置一旁待发酵30分钟。
 

                            
                                             ~ 发酵30分钟后的椰水 ~
 


2.锅里加入材料B, 以中火搅煮至砂糖完全融化,离火,备用。

3.搅拌盆里放入鸡蛋黄和砂糖,打法5分钟至松化。

4.加入煮过的浓椰浆头(材料B)拌匀,徐徐加入木薯粉,轻轻搅拌均匀,然后加入发酵椰水(材料A . 再加入盐和粟米油搅拌均匀。

5.把混合面糊倒入盆里,用布盖好,待发酵3小时。



 
                                               ~ 发酵3小时后的面糊 ~
 


烘制黄金糕做法

1.把烤箱预热下火170c. 准备一个7寸方形烤盘,涂上少许粟米油,盛入烤箱预热。

2.把面糊轻轻拌匀,筛入烤盘里。盛入预热烤箱,稍微把炉盖打开,以下火烘约1小时至熟透。

3.把炉火转移上火,继续烘约10分钟至表面金黄色。

4.出炉,待冷却后取出。切块,即可食用。

 

** 浓椰浆头

材料:
浓椰浆(新鲜榨出的椰浆 600ml

做法

1.将椰浆倒入锅里,以中火煮滚2分钟至泡末升起,离火,稍微待冷却。

2.轻轻把浮在上层的椰浆头盛起,准备使用。

备用:
椰浆头可以准备一些,剩余的可储藏在冰格内以备下回使用。



Bika Ambon is a dessert from Indonesia. Made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk, Bika Ambon generally sold in pandan flavour, although now available also other flavors like banana, durian, cheese, chocolate.
The yeast creates bubbles, which gives it a unique spongy texture when it is baked.
Although the name contains the word "Ambon", the name of an island and its largest city, Bika Ambon is widely known as the specialty cake of Medan in North Sumatra and often brought as a gift by those whom visited the city

 
Recipe source : Famous cuisine , No. 82

Bika Ambon / “ Kuih Apom “

Ingredients A :
coconut juice  100ml
plain flour  25g
rice flour  25g
caster sugar  1tbsp
instant dried yeast 6g

Ingredients B :
Santan mata ulo ( santan kepala )  300ml
Caster sugar 100g

 
Ingredients C :
1 whole egg
7 egg yolks
Caster sugar 80g ( I put 40g only )
Tapioca flour 200g
Salt 1tsp
Corn oil / melted butter 30ml

 
To make batter :

1.  Combine all ingredients A , and let it rise for 30minutes .

2. In a small pot , add the ingredients B , heat it up over medium heat and stirring until sugar completely dissolved , remove from heat , keep aside .

3. In a mixing bowl , whisk egg yolks with sugar for 5 minutes until a soft peaks form .

4. Add in cooked “ santan kepala “ ( ingredients B ) , mix well . Gradually add in tapioca flour and mix until well combined , add in fermented coconut juice ( ingredients A ) with salt and corn oil , mix well .

5. Pour mixture into a large bowl , cover with cloth and let it rest and ferment for 3 hours .

 
To bake :
1.  Preheat oven at 170c . Next , preheat a greased 7 inches square baking tin as well .

2. Lightly stir the mixture , and strain it into baking tin . Bake it with bottom heat and leave the oven door slightly open during baking. Bake for 1 hour until cooked through .

3. Turn to top heat , bake for further 10 minutes until surface is golden brown .

4. Remove from oven , let it cool  . Dish out and cut , serve .

 
** To make  “ Santan Mata Ulo “ ( santan kepala )

Ingredients :
600ml thick coconut milk ( freshly pressed from shredded coconut )

 
Method :

1.  Add coconut milk into a pot , bring to boil over medium heat , and let it boil for 2 minutes until bubble rises . Remove from heat  , let it cool .

2. Slowly spoon up the upper layer of the coconut milk ( santan mata ulo ) and it’s ready to use .

 
Note :
You may prepare more of this “santan kepala”  and keep the balance into freezer for your next usage .