泰式叉烧 ~ Thai style Roasted Pork

 

 

 

食谱取自 ：名食谱@第61期

泰式叉烧

材料：

600g 五花腩 （去皮，切厚条）
3片 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  .

 

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片 8” 海棉蛋糕   
     或
120g / 8片 消化饼 （压碎 ）*
60g  溶化牛油

芝士糊

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

B :
3 粒 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@第61期

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  盐
1小匙 胡椒粉
1小匙  麻油

做法 ：
1． 将鱼胶加入猪肉碎，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@第61期

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块 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 .