Tuesday, 22 October 2013

咖哩马铃薯炒鹰嘴豆 & 比德面包 ~ Curry chick peas with potato & pita bread









食谱取自 :新新饮食 ,85

咖哩马铃薯炒鹰嘴豆

材料 A :
  2大匙
洋葱   1粒,切碎
蒜头  2瓣,切碎

材料 B  :
番茄 200g , 切碎
鹰嘴豆1 400g , 沥干水
马铃薯 250g , 煮熟 ,切方块

香料:
咖喱粉 1大匙
黄姜粉   1/2小匙
辣椒粉  / 甜椒粉  1小匙
胡椒粉  1/2小匙

调味料:
   1/4小匙
   1/4小匙
黑胡椒粉适量
  2大匙

做法

1.烧热油,爆香材料 A,加入香料炒香。加入番茄继续煮2分钟。

2.放入鹰嘴豆和马铃薯块炒匀,加入调味料煮滚即可。

3.上碟。配上pita面包一起享用。

 

Recipe source : Yumyum @ no.85

Curry chick peas with potatoes

Ingredients A :
oil 2 tbsp
1 onion , chopped
2 clove garlic , chopped
 
Ingredients B :
tomato 200g , chopped
1 can chick peas 400g , drained
potato 250g

Spices :
curry powder 1 tbsp
turmeric powder 1/2 tsp
chillli powder or paprika powder 1 tsp
pepper 1/2 tsp

Seasoning  :
salt  1/4 tsp
sugar ‘1/4tsp
black pepper  1/4 tsp to taste
water 2 tbsp

 
Method :

1. Heat oil in a wok and sauté ingredients A till fragnant . Add in the spices and stir-fry until aromatic . Stir in tomatoes and cook for 2 minutes .

2. Pour the chick peas and potato cubes, stir fry until well-mixed .

3. Add in seasoning . Taste . Dish up and serve with pita bread .


 
食谱取自 :名食谱@66

原味比德面包 
~ 柔软面团材料(面种):
50克普通面粉
30毫升清水
1/2 小匙即溶酵母
1/2 小匙盐
1小匙糖

 
** 将所有材料放入搅拌盘里,拌匀成团。 将面团放置于温和处,盖好待发酵3小时。

 
主面团材料:
350克高粉
12克糖
6克盐
12克食油
180毫升冷水
5克即溶酵母
70克柔软面团(面种)

 
做法:

1. 将冷水和酵母拌匀,所有其余的主面团材料混合,搅拌成粗面团。

2. 加入软面团,继续搅拌成光滑面团。

3. 将面团置于温和处,盖好待发酵40分钟或双倍大。

4. 将面团分成5等份,搓圆,然后擀薄至3mm 厚度,并搓成椭圆形或圆形,放在已铺上布的烤盘里,让面团再次发酵20分钟。

5. 将面团放入预热烤箱里以200度烘5分钟至膨胀起来, 即可。

 
Recipe source : Famous cuisine , No.66
 
Pita bread
~ Sponge dough
Ingredients :
50g plain flour
30ml water
1/2 tsp instant yeast
1/2 tsp salt
1 tsp sugar

 
** Combine all ingredients in a mixing bowl until forms soft dough . Leave dough in a warm place to prove for 3 hours .

 
Ingredients :
300g high protein flour
12g caster sugar
6g salt
12g cooking oil
180ml cold water
5g instant yeast
70g sponge dough

 
Method :

1. Combine cold water and instant yeast . Add in flour , sugar , salt and oil until forms coarse dough .

2. Add in sponged dough , continue beat until a smooth dough is formed .

3. Leave dough in a warm place to prove for 40 minutes or until doubled in size .

4. Divide dough evenly into 5 portions  . Roll out  , about 3mm thickness . Roll the dough into oval or round shapes . Place on a lined baking tray to prove for 20 minutes again .

5. Remove dough and place on a baking tray . Bake it preheated oven at 200c for 5 minutes until Pita bread is pluck up  . Serve  .