Sunday 30 November 2014

泰式叉烧 ~ Thai style Roasted Pork




 
 
 

食谱取自 :名食谱@61

泰式叉烧

材料:
600g 五花腩 (去皮,切厚条)
3 疯柑叶 切幼丝
1大匙  蒜茸

调味料 拌匀)
1大匙  蚝油
80g 细砂糖
1大匙  绍兴酒
2大匙 鱼露
1小匙  黑酱油

做法
1 花肉加入混合调味料,疯柑叶丝和蒜茸拌匀,放置腌1小时或冷藏隔夜。

2.预热烤箱200度,把腌渍好的花肉排在烤架上(烤架下面放入一个烤盘,用来盛装叉烧汁),放进烤炉里。 烤约20 ~30分钟至叉烧熟透及两面金黄色。*

3.把叉烧盛起,切片。然后将烤盘里的叉烧汁再次用热锅煮开至浓稠,盛起,淋在叉烧上,即可。

 
* 在烤叉烧的过程中必须把腌汁不时涂上,以免肉汁过干。

 
Recipe source : Famous Cuisine @ No. 61

Thai style Roasted Pork

Ingredients :
600g pork belly ( skinless and cut into thick strip )
3 blades kaffir lime leaf ( finely shredded )
1tbsp chopped garlic

Seasoning mix well :
1tbsp oyster sauce
80g castor sugar
1tbsp “ Shao Xing” wine
2tbsp fish sauce
1tsp dark soy sauce

Method :
1.  Marinade the pork belly with chopped garlic, shredded kaffir lime leaves and seasoning , mix well . Marinate for 1 hour or overnight in refrigerator .

2. Preheat oven at 200c, arrange marinated pork belly on a roasting rack ( put a roasting tray under the rack ), roast for 20 ~ 30 minutes until the “ Char Xiu “ are cooked through and golden brown on both sides . *

3. Remove “ Char Xiu “ and cut into slices . Next , simmer the “ Char Xiu “ sauce in the hot wok until thicken . Remove from heat , spoon over the “ Char Xiu “ . Serve hot .

* Brushing occasionally with seasoning sauce to keep meat moist when roasting  .

 

Thursday 27 November 2014

班兰椰香芝士蛋糕 ~ Pandan Coconut Milk Cheesecake

 
 


 
 
 
做给自己的生日蛋糕 ~~~~ 祝我生日快乐 ! ^0^
 

食谱取自 :芝味十足

班兰椰香芝士蛋糕

底部:
1 8海棉蛋糕   
    
120g / 8 消化饼 (压碎 *
60g  溶化牛油

芝士糊
A :
500g 奶油芝士
3 蛋黄
2大匙 浓缩班兰叶汁 **
100ml 浓椰浆

B :
3 蛋白
100g 幼糖

装饰:
白奶油酱
50ml  淡味奶油
10g 无盐奶油
60g 白巧克力 (切碎

黑奶油酱
10ml  淡味奶油
1/8小匙  无盐奶油
13g  巧克力 (切碎)

做法
1.将烤箱预热至200度。将一个8”圆型烤盘铺上油纸,放入一片预先烤好的海棉蛋糕。

2.奶油芝士加入蛋黄,用桨状拌打器拌打至光滑。加入浓缩班兰叶汁和浓椰浆拌匀。

3.在干净的搅拌缸中,将蛋白和幼糖拌打至软性发泡,然后分3次加入( 2 )混合料里,充分拌匀。

4.将芝士糊倒入已铺上海棉蛋糕体的烤盘里,抹平表面。

5.送进已预热烤箱以200度蒸烤15分钟,至表面呈黄色,然后转150度继续烤50分钟至熟,熄电,把门打开少许,让蛋糕在烤箱约1小时后才取出。

6. 白奶油酱 : 将淡味奶油和无盐奶油煮滚,离火,加入白巧克力碎,拌匀至滑,待稍冷却。

7. 黑奶油酱 :  将淡味奶油,无盐奶油和巧克力煮至溶化,待稍冷却。
 



8.在蛋糕上随意倒入黑和白奶油酱,用抹刀随意在蛋糕上弄成云石图案。
                                       


9.送进冰箱冷冻4小时,倒扣出蛋糕,即可切开享用。

 

 
*  将全部材料拌匀,压在8 脱底圆形模里,放进冰箱冷冻20分别钟至硬。

** 浓缩班兰叶汁是用新鲜的班兰叶加入水打烂取汁。然后放入冰箱里冷冻3~ 4小时或隔夜,让班兰叶汁沉淀,倒掉上层较透明的部分,留下底层深绿色的汁用即可。

 
Recipe source : The Ultimate Indulgence Cheesecake

Pandan Coconut Milk Cheesecake

Base :
1 slice 8” sponge cake
          Or
120g digestive biscuits ( crushed )  *
60g melted butter

Cream cheese mixture
A :
500g cream cheese
3 egg yolks
2tbsp thick pandan juice **
100ml thick coconut milk

B :
3 egg whites
100g castor sugar

White ganache :
50ml  whipping cream
10g unsalted butter
60g white chocolate ( broken into pieces )

Black ganache :
10ml  whipping cream
1/8tsp unslated butter
13g chocolate  ( broken into pieces )

Method :
1. Preheat oven to 200c . Line a 8” round cake tin with grease proof paper and put a piece of prepared sponge cake .

2. Beat cream cheese with egg yolks until smooth . Add pandan juice , thick coconut milk and stiir well .

3. In a clean mixing bowl , whisk egg whites and castor sugar at high speed until soft peak is formed . Mix in mixture ( 2 ) in 3 batches .

4. Pour cream cheese mixture onto sponge cake and level the surface .

5. Steam-bake the cheesecake in the pre-heated oven at 200c for 15 minutes or until the surface is lightly brown . Reduce the heat to 150c and bake for another 50 minutes or until cooked . Turn off heat . Leave the cake to cool in oven with door ajar for 1 hour .

6. To make white ganache : Bring whipping cream and butter to boil , remove from heat . Add in  chocolate pieces , stir until mixture is smooth . Leave to luke warm .

7. To make black ganache , melt all ingredients until smooth . Leave to luke warm .

8. Sprinkle some black ganache on top of cake , spread white ganache on top to make marble pattern .

9. Chill cheesecake in the fridge for 4 hours. Remove cake from tin . Cut into pieces and serve .

 
 
* Mix biscuits crumbs with melted butter evenly and press into a 8” round loose bace cake tin . Chill in the fridge for 20minutes or until firmed .

**  Thick pandan juice can be obtained by blending fresh pandan leaves with water . Pour it into a cup and keep it in the fridge for 3 ~ 4 hours or overnight . Pour away the clear water on top and use the dark green pandan juice at the bottom .

 
 
I'm submitting this post to Cook-Your-Books # 18 , hosted by Joyce from Kitchen Flavours .
                                               


 

豆角鱼饼 ~ Long Bean Fish Cake







食谱取自 :名食谱@61

豆角鱼饼
材料:
100g 鱼胶
100g 猪肉碎
1大匙 虾米( 炸脆
100g  豆角 ( 切幼粒 )
1大匙 冬菜 (清水浸泡10分钟,挤干水分
1大匙 小葱茸
2大匙 薯粉

调味料
1/2小匙 
1小匙 胡椒粉
1小匙  麻油

做法
1 将鱼胶加入肉碎,其余材料和调味料搅拌均匀,拌起胶质。

                                           

2.把混合物分成小等份,搓圆后轻轻压扁,放入热油里以中火炸熟呈两面金黄色,捞起,沥油,即可。


 
Recipe source : Famous Cuisine @ No. 61
Long Bean Fish Cake

Ingredients :
100g fish paste
100g minced pork
1tbsp dried shrimos ( deep-fry )
100g long beans ( finely diced )
1tbsp pickled vegetables / “ Dong Choi “ ( soak in water for 10 minutes , squeeze it’s moisture )
1tbsp chopped shallots
2tbsp  tapioca flour

Seasoning  :
1/2tsp salt
1tsp pepper
1tsp sesame oil

Method :
1.  Mix fish paste with minced pork , and the remaining ingredients and seasoning , stir until sticky .

2. Divide the mixture into small portions , form it into round shapes and press lightly . Deep-fry in the hot oil over medium-high heat until cooked and golden brown on both sides . Remove from heat , drain well . Serve hot .
 
 
 
This post is linked to Cook-Your-Books # 18 , hosted by Joyce from Kitchen Flavours .
                                     



港式叉烧 ~ Hong Kong style " Char Xiu "

 




 

食谱取自 :名食谱@61

港式叉烧

材料:
1公斤 五花腩 (去皮,切厚条)
2大匙  蒜茸

调味料 拌匀)
3 南乳
1大匙  麦芽糖
1小匙  黑酱油
1小匙 五香粉
1大匙  绍兴酒
150g 细砂糖
2大匙  酱油
2大匙  蚝油
少许食用红色素 / 红粉( 我用甜菜根汁

做法
1 花肉加入混合调味料和蒜茸拌匀,放置腌1小时或冷藏隔夜。

2.预热烤箱200度,把腌渍好的花肉排在烤架上(烤架下面放入一个烤盘,用来盛装叉烧汁),放进烤炉里。 烤约20 ~30分钟至叉烧熟透及两面金黄色。*

                                            

3.把叉烧盛起,切片。然后将烤盘里的叉烧汁再次用热锅煮开至浓稠,盛起,淋在叉烧上,即可。

 
* 在烤叉烧的过程中必须把腌汁不时涂上,以免肉汁过干。

 
Recipe source : Famous Cuisine @ No. 61

Hong Kong Style “ Char Xiu

Ingredients :
1kg pork belly ( skinless and cut into thick strip )
2tbsp chopped garlic

Seasoning mix well :
3 pieces fermented red beancurd
1tbsp malt sugar
1tsp dark soy sauce
1tsp five spice powder
1tbsp “ Shao Xing” wine
150g castor sugar
2tbsp light soy sauce
2tbsp oyster sauce
some food red colouring ( I used beetroot juice )

Method :
1.  Marinade the pork belly with chopped garlic and seasoning , mix well . Marinate for 1 hour or overnight in refrigerator .

2. Preheat oven at 200c, arrange marinated pork belly on a roasting rack ( put a roasting tray under the rack ), roast for 20 ~ 30 minutes until the “ Char Xiu “ are cooked through and golden brown on both sides . *

3. Remove “ Char Xiu “ and cut into slices . Next , simmer the “ Char Xiu “ sauce in the hot wok until thicken . Remove from heat , spoon over the “ Char Xiu “ . Serve hot .

 
* Brushing occasionally with seasoning sauce to keep meat moist when roasting  .
 
 
 
I'm submitting this post to Cook-Your-Books # 18 , hosted by Joyce from Kitchen Flavours .