红箩卜香橙浓汤 ~ Carrot and Orange Soup

 

 

食谱取自 ：70 Zesty Lemon & Orange Recipes

红箩卜香橙浓汤

材料：
50g 奶油
3 棵 大蒜  （ 切小块 ）
450g  红箩卜 （ 切片）
1.2 litres 高汤
2 粒鲜橙 （ 取汁和橙皮削）
1/2茶匙  豆寇粉
150ml 原味优格
盐和胡椒粉适量
芫茜适量

 

做法 ：
1．把牛油烧溶在锅内。加入大蒜和红箩卜，炒至软，大概 10分钟。 （ 图1 ）

~ 图1 / picture 1 ~

 2．徐徐加入鸡汤，橙汁和橙皮削。然后加入豆寇粉，盐和胡椒粉调味。煮至滚，转小火，加盖再多煮40分钟。（ 图2）
            

~ 图2 / picture 12~

3． 待冷，用搅拌机打至幼滑。

4．倒回锅内，加入30ml 的优格,再煮至滚，试味。如不够味可多加盐/胡椒粉。

5．熄火。将作法（4）煮好的汤分装至耐热汤杯/碗中，加入少许优格和撒上芫茜。即可享用.

 

Recipe source :  70 Zesty Lemon & Orange Recipes

Carrot and Orange Soup

Ingredients :
50g butter
3 leeks ( diced )
450g carrots ( sliced )
1.2 litres chicken or vegetable stock
rind and juice of 2 oranges
1/2 tsp  nutmeg
150ml  yogurt
salt and ground pepper
fresh sprigs of coriander to garnish

 

Method :
1. Melt the butter in a large pan . Add leeks and carrot and stir well , coating the vegetables with the butter . Cover and cook for 10 minutes , until the vegetables are beginning to soften but not colour . ( Picture 1 )

2. Pour in the stock , orange rind and juice . Add the nutmeg and season to taste with pepper and salt . Bring to boil , lower the heat , cover and simmer for about 40 minutes . ( Picture 2 )

3. Leave to cool slightly , then puree the soup in a food processor or blender until smooth .

4. Return the soup to the pan and add 30ml yogurt , then taste the soup and adjust the seasoning  .

5. Ladle the soup into individual bowl and put a swirl of yogurt in the centre .Sprinkle the fresh sprigs of coriander and serve immediately .

 

I'm linking this post to Little Thumbs Up event April 2014 , organised by Zoe of Bake for Happy Kids and Doreen of My Favourite Little DIY , hosted by Ann of Anncoo Journal .

                              

And this post also linked to Cook-Your-Books #11 ,hosted by Joyce from Kitchen Flavours .

                                       

韩式糖浆甘薯 ~ Korean Candied Sweet Potato / Matang ( 마탕 )

食谱取自 ： Maangchi

韩式糖浆甘薯

材料：

黄肉番薯  450g
粟米油  5杯
白糖  1/4杯
黑芝麻适量

 

做法 ：
1．番薯去皮，洗净后用纸巾擦干。

2．切块 ，大概2寸宽和半寸厚。

3．烧热锅，倒入粟米油。以中火把切块的蕃薯炸至金黄色。备用。

 

 

糖浆做法 ：
1．在同一个锅里，留1汤匙油。

2．倒入白糖 ， 以中小火煮至焦糖色。( 糖还未溶解前请勿搅拌 )

                               

3．准备一张不沾纸/锡纸。

4．把炸好的番薯倒入（2）里。轻轻的搅拌均匀，把所有的番薯块沾上焦糖液。 （ 图1 )

                             

~ 图1 / picture 1 ~

5．撒上黑芝麻。然后将蕃薯块放在不沾纸/锡纸上。（为了避免黏在一起，蕃薯块之间要留一点空间哦 !）（ 图2 )

                 

~ 图2/ picture 2 ~

6．待冷即可享用。

 

Recipe source :  Maangchi

 

Korean Candied Sweet Potato / Matang

Ingredients:

450g Korean sweet potato ( yellow flesh )
5 cups vegetable oil
1/4 cup white sugar
black sesame seeds

 

Method :
1. Peel Korean sweet potato and rinse it in cold water and dry it with paper towel or cotton cloth.

2. Slice it into chunks , about 2 inches wide and 1/2 inch thick.

3. Put vegetable oil into a wok or frying pan and heat it up. Fry the chunks of the sweet potato over medium high heat for about 6-8 minutes until golden brown.

 

Make coating syrup:

1. In a thick bottom pan, add 1 tbsp vegetable oil spread the oil by moving the pan around.

2. Sprinkle white sugar on over the oil evenly .Heat it up over medium heat for a couple of minute . When the sugar starts melting, lower the heat and simmer about 7-8 minutes more, until the sugar turns into a golden-brownish syrup. ( Never stir the syrup with a spoon , spread it by moving your pan )

3. Lay out a non-stick sheet of baking parchment / aluminium foil .

4. Add the fried sweet potato to the syrup in the pan. Gently mix to coat the potato chunks in the syrup. ( Picture 1 )

5. Sprinkle some black sesame seeds over top.Transfer the potato to the parchment sheet. ( Leave a gap between each potato piece so that they don’t stick to each other ).  ( Picture 2 )

6. When the coating cools down and become solid , transfer to a serving bowl and serve .

 

I’m submitting this post to  Asian Food Fest : Korea ~ April 2014, hosted by Sharon of Feats of Feasts .

 

                               

 

韩式糖饼 ~ Sweet Pancakes with Brown Sugar Syrup Filling / Hotteok ( 호떡 )

 

 

 

糖饼是韩国的街边小吃。酥酥脆脆的，一口咬下去有“浆爆”的口感哦！

食谱取自 ：小小米桶

糖饼

材料：

面粉  2 1/2杯 ( 我用高筋麵粉)   ( 过篩 )
糯米粉   1/2杯 (嫌麻烦…可以全用面粉)  ( 过篩 )
酵母粉 1小匙
糖   1小匙
温水  1/2杯
牛奶     1杯 (或是清水)
盐    1/3小匙

** 配方中的杯是標准量杯 = 250ml

糖馅用料：

黑糖     1杯 (黃砂糖或是红糖亦可)
花生碎/ 核桃 碎   3大匙   （ 烤香 ）
肉桂粉   1/2小匙

 

做法：
1. 糖馅用料混合均勻 成为糖馅，备用。（图1）
                               

~ 图1 / picture 1 ~

2. 酵母粉、糖，放入温水中拌勻，靜置约5分钟；将面粉与糯米粉混合再加入酵母水、牛奶、盐，拌勻成湿软的面团。

3.将拌好的面团移至抹上一层油的大盆，蓋上膠膜，放在温暖的地方静置发酵90分钟 .(图2）

                 

                                                  ~ 图2/ picture 2 ~

4. 发酵好后，排气，取適量面团整成圆饼状（ 我的是一粒50g , 大概可做14片），加入一大匙糖馅，再将其收口封好 。( 图3）

                 

                                                 ~ 图3/ picture 3 ~

5 .放入热油锅中，先让底部煎约15秒，使其定型，然后翻面。用锅铲边压边转动的讲糖饼整成圆饼状，最后煎至2面金黃色即可。( 图4）

                 

                                                  ~ 图4/ picture 4 ~

 

贴心建议：
** 可以在饼皮用料中，添加南瓜泥或绿茶粉，做成不同口味的饼皮。

** 饼皮可全用用一般的面粉，或是高筋麵粉 ，不一定要加糯米粉，糯米粉是用於增加糖饼的酥脆

** 糖馅一般都是用花生碎(粉)，有的则是核桃碎，或是只有黑糖跟肉桂粉 。

** 饼皮是属於比较湿、黏、软的面团。整型时手可沾上少许的面粉哦！

** 糖饼胚刚下锅時，不要急著用锅铲压扁，要停几十秒，等底部定型後才可翻面压，因為 一下锅就压，容易造成饼皮破裂，漏出糖馅汁液喔。

** 糖饼要做好趁热吃，才好吃喔，冷了就会变得硬一些….

**  如果有吃剩的，之后想吃的時候，可以放入微波炉加热 又会回软咯….

 

Hotteok is a flour dough pancake filled with sugar syrup inside. It’s one of the most popular street snacks in Korea. It is usually eaten during the winter season.

 

Recipe source : mitongwu

Sweet Pancakes with Brown Sugar Syrup Filling / Hotteok （호떡）

Ingredients :
all purpose flour / bread flour   2  1/2 cups  ( sifted )
glutinous rice flour    1/2 cup  ( can used 3 cups of all purpose flour / bread flour and sifted  )
instant dry yeast  1 tsp
sugar  1 tsp
lukewarm water  1/2 cup
milk or water   1 cup
salt  1/3 tsp

** 1 cup = 250ml

Brown sugar syrup filling :

molasses  1 cup ( can replace with brown sugar )
chopped peanuts / walnuts   3 tbsp ( roasted )
cinnamon powder    1/2 tsp


Method  :
1. Mix all brown sugar syrup filling together until  well-combined  and set aside . ( Picture 1 )

2. Add instant yeast ,  sugar, lukewarm water stir well . Let it sit for 5 minutes . Add in all –purpose flour , glutinous flour , yeast mixture , milk and salt and make a soft dough .

3 . Grease bowl with some oil , let the dough rise. It should sit with the lid closed at room temperature for 1  ½ hour or  90 minutes . ( Picture 2 )

4. After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough .  Divide it into equal –sized balls ( mine are 50g each , can make 14 pcs hotteok ) . Take 1 dough ball , flatten it, put some filling in the center of the dough , and then seal it to make a ball .  ( May( use some flour to prevent your fingers from sticking to the dough . )  ( Picture 3 )

5. Heat up non-stick pan over medium heat and add some vegetable oil . Place 1 ball on the pan and let it cook for 15 seconds. When the bottom of the dough ball is light golden brown , turn it over and press the dough with a spatula to make a thin and wide circle . Let it cook again until the bottom is golden brown .  ( Picture 4 )

 

I am submitting this post to Asian Food Fest : Korea ~ April 2014, hosted by Sharon of Feats of Feasts.