Wednesday 30 April 2014

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 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。 1

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。 2
            
~ 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
白糖  1/4
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。 1 )
                             


~ 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 ! 2 )
                 
~ 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 .
 
                               

 

Monday 28 April 2014

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


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

** 配方中的杯是標准量杯 = 250ml

糖馅用料:
黑糖     1 (黃砂糖或是红糖亦可)
花生/ 核桃    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
                               
~ 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 .(2
                 
                                                  ~ 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 ( 3
                 
                                                 ~ 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。( 4
                 
                                                  ~ 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(),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.