泡米饼 ~ Puffed Rice Crackers with Peanuts and Sesame Seeds

 

食谱取自 ：Kathrine Kwa

泡米饼

材料A :

250g 泡米/ 米通

150g 炒香花生

50g 炒香芝麻

1棵 芫荽 （ 取叶 ）

糖浆材料：

350g 幼糖

50g 麦芽糖

1大匙 食油

1大匙 桔子汁/酸柑汁

150ml  清水

做法 ：

1． 将材料A一起捞均匀，备用。

2．把糖浆材料倒入锅中，用中火搅煮至糖溶化。煮成浓稠（ 大概25分钟）。盛起半小匙糖浆滴在一碗冷水中，若也可以取出揉成团状，表示糖浆煮至恰好。

3． 熄火，将（1）倒入糖浆中，快速拌匀。马上倒在一个已铺上锡纸的14“ x 14” 盘子里。铺平压紧，趁热快速切成方块即可。

Recipe source : Kathrine Kwa

Puffed Rice Crackers with Peanuts and Sesame Seeds

Ingredients A :

250g puffed rice
150g peanuts ( toasted )
50g sesame seeds ( toasted )
1 stalk coriander ( take leaf only )

For the caramel :

350g caster sugar
50g maltose
1tbsp cooking oil
1tbsp calamansi juice / lime juice
150ml water  

Method :

1. Mix all ingredients A together , set aside .

2. For the caramel , pour all ingredients into wok .  Bring to boil over medium heat  , until sugar well dissolved and liquefied ( about 25minuts ) .

Take a drop of the mixture and mix it with cold water . If the mixture is solid , it means that it’s cooked .

3. Turn off heat , add in (1) and stir until well mixed and well coated with caramel . Dish into a 14” x 14” baking tray  ( lined with aluminium foil ) , roll out and flatten with a rolling pin .Cut into rectangles or squares while it’s still hot  . Leave to cool before storing or serving .

This post is linked to My Treasured Recipes # 5 - Chinese New Year Goodies ( Jan / Feb 2015 ) hosted by Miss B of Everybody Eats Well in Flander   & co-hosted by Charmaine of Mimi Bakery House .

 

Also linked to the event,  Cook & Celebrate : CNY organised by Zoe from Bake for Happy Kids,   Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe .

                                     
                                     

风梨酥 / 黄梨饼 ~ Pineapple Tarts ~~ 喜气羊羊

 

 

 

 

 

黄梨馅食谱

 

风梨酥 / 黄梨饼食谱

黄梨馅 ~ Pineapple Jam

 

这个食谱是乱乱来的，想不到也成功炒到美美，微酸而不甜的黄梨馅哦！

黄梨馅

材料：

3.5kg  黄梨肉

250g ~ 300g 细砂糖

2支 桂皮

2粒 柠檬 （ 取汁 ）

做法 ：

1．把黄梨切块，放入搅拌机里打烂，倒出。

2．将（1） 倒入锅里，加入桂皮和柠檬汁，大火煮至滚。

3．然后以中火拌煮至稍微汁干，加入细砂糖。一直搅拌至糖溶化和黄梨茸呈金黄色即可.

4．盛起，把桂皮去除，让黄梨馅冷却后使用。

 

** 炒好的黄梨馅只有1.23kg 哦!

** 我用了大概3小时半就炒好了。

 

Pineapple Tart Filling

Ingredients :

3.5kg pineapple flesh

250g ~ 300g caster sugar

2 cinnamon sticks

2 lemon ( squeeze out juice)

Method :

1. Cut pineapple flesh into pieces , blend it in a blender / food processor until finely paste , remove .

2. Cooked blended pineapple paste in a non-stick frying pan , add in cinnamon sticks and lemon juice . Bring to boil .

3. Then stir-fry over medium heat until slightly dry , add in caster sugar keep stirring over medium heat until the sugar is well dissolved  , stir-fry the pineapple paste until golden in colour .

4. Remove from heat . Remove the cinnamon sticks , set aside the pineapple paste filling to cool , ready to use .

 

 

五香脆芋饼 ~ Spices Yam Crackers

选择了五香脆芋饼在我众多年饼中画上了最完美的句号。祝大家羊年行大运，万事如意。

 

食谱取自 ：精选50款年味饼香

五香脆芋饼

材料：
600g 芋头

350g木薯粉

1 1/2小匙五香粉

1/2  小匙 胡椒粉

1小匙 盐

2小匙 双倍发粉

1小匙 味精素 （ 我没放 ）

做法 ：

1．芋头削皮后洗净，切成片状，然后以大火蒸20分钟至熟及软化，盛起备用。

2．将芋头和其余的材料一起用搅拌机捣烂成泥至滑。

3．将芋泥分成4等份，各别揉成圆筒型，然后排在已涂抹食油的蒸盘上，盛入预热炉以大火蒸约45分钟。

4．让蒸好的芋头团待冷却，存放在冰箱2天至硬，然后取出切成薄片。再以猛烈太阳下晒干（约2天）（我晒1天，然后用烤箱以90度烘6 ~ 7小时或至干 ）  。最后用热油炸脆即可。

 

Recipe source : Chinese New Year Festive Cookies Selected

Spices Yam Crackers

Ingredients :

600g yam

350g tapioca flour

1 1/2tsp five spice powder

1/2tsp pepper

1tsp salt

2tsp double action baking powder

1tsp monosodium glutamate ( I omit it )

Method :

1.  Rinse and peel the yam , cut into thick slices . Steam over high heat for 20 minutes until cooked and soft . Remove and keep aside .

2. Pound the steamed yam and the rest of ingredients into a fruit blender until finely paste and smooth .

3. Divide the yam paste into 4 portions , knead and form into cylinder shapes separately , then put them on a greased heatproof platter . Steam in the pre-heated steamer over high heat for approximately 45 minutes . Remove .

4. Leave the steamed yam dough to cool . Chill in the fridge for 2 days until harden . Remove , cut into thinly slices and basked dry under the hot sun for 2 days （ I basked dry under hot sun for 1 day and  basked dry by using oven at 90c for 6 ~ 7 hours or until dry ） . Lastly , deep-fry into hot oil until crispy . Serve  .

 

This post is linked to My Treasured Recipes # 5 - Chinese New Year Goodies ( Jan / Feb 2015 ) hosted by Miss B of Everybody Eats Well in Flanders   & co-hosted by Charmaine of Mimi Bakery House .

 

Also linked to the event,  Cook & Celebrate : CNY organised by  Zoe from Bake for Happy Kids,  Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe .

                                                 

 

嘻嘻哈哈（鼓油皇素大虾 ）~ Vegetarian Big Prawns in Superior Soy Sauce

食谱取自 ： 新新饮食@第94期

嘻嘻哈哈（鼓油皇素大虾 ）

材料：

1张大腐皮 （ 剪成12 x 12cm 方形 ）
适量面糊 （ 1大匙面粉加2大匙水拌匀 ）
适量生面或面线
2杯炸油

馅料（ 拌匀 ） ：

200g 马玲薯 （ 煮软 ，压烂成泥 ）
3粒 马蹄 （ 去皮，切丝 ）
3朵 香菇 （ 浸软， 切丝 ）
50g 素香片（ 切丝 ）
1/2小匙 盐
1/4小匙 五香粉

调味料：

1条红辣椒 （切碎 ）
3大匙 上等生抽
1大匙 素蚝油
1/4小匙 糖

做法 ：

1．摊开腐皮，放上适量馅料卷起成长条，涂上面糊封口。

2．拿1条生面或湿面线绑上，放入热油里用中火炸至金黄色，捞起沥干油。

3．留1大匙油在锅里，小火炒香辣椒碎，加入其余调味料煮滚。

4．加入炸好的素大虾，快速炒匀即可盛起。

Recipe source : YumYum @ No.94

 

 

Vegetarian Big Prawns in Superior Soy Sauce

Ingredients :

1 piece tofu skin ( cut into 12 x 12cm squares )
batter for sealing ( 1tbsp plain flour mixed with 2tbsp water )
wanton mee / fresh meeshua ( for frying )
2 cups oil for deep-frying

Filling ( mixed ) :

200g potatoes ( cooked and mashed )
3 water chestnuts ( peeled and shredded )
3 black mushrooms ( soaked and shredded )
50g vegetarian sliced meat ( shredded )
1/2tsp salt
1/4tsp five spice powder

Seasoning  :

1 red chilli ( chopped )
3tbsp good quality light soy sauce
1tbsp vegetarian oyster sauce

Method :
1. Line a piece of tofu skin on a work surface  , put some filling on top , roll up and seal the edges by brushing with a little batter .

2. Tie the vegetarian prawns with the wanton mee , deep-fry in hot oil with medium-low heat until golden brown . Dish and drain .

3. Leave 1tbsp oil in wok and stir-fry chopped chilli till fragrant. Add in the remaining seasoning and bring to boil .

4. Add in fried vegetarian prawns and stir-fry quickly until well coated with sauce . Dish up and serve .

 

 

This post is linked to Treasured Recipes # 5 - Chinese New Year Goodies ( Jan / Feb 2015 ) hosted by Miss B of Everybody Eats Well in Flanders   & co-hosted by Charmaine of Mimi Bakery House  .

 

 

Also linked to the event,  Cook & Celebrate : CNY organised by Zoe from Bake for Happy Kids  , Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe