椰汁黑糯米粥 ~ Black Glutinous Rice Dessert

食谱取自 : indochinekitchen

椰汁黑糯米粥

材料 ：

250g 黑糯米
2000ml  水
100g 砂糖
2 片  香兰叶 （ 打结 ）
250g 浓椰浆 (  加入1/4茶匙盐搅拌均匀  )

做法：

1. 黑糯米洗干净，清水浸泡约3 ~ 4小时 . 沥干水分。

2. 把一锅水煮滚，放入黑糯米和香兰叶。大火煮滚后，关盖，转小火继续煮1小时或至浓稠。然后加入砂糖煮至溶化后待冷。

3. 把椰浆淋在黑糯米粥上即可，

Recipe source : indochinekitchen

Black Glutinous Rice Dessert

Ingredients :

250g black glutinous rice
2000ml water
100g caster sugar
2 pandan leaves ( knotted )
250g thick coconut milk   ( add 1/4tsp salt and mix well )

Method :

1. Washed glutinous rice and soaked for 3  ~ 4 hours . Rinsed well .

2. Place a large pot with water , black glutinous rice  and pandan leaves and bring to the boil. Once boiling, reduce heat to low . Simmer for 60 minutes until the liquid is thick and creamy . Add caster sugar, and stir until dissolved. Remove from heat and let cool  .

3. Serve in small bowls topped with 1 tablespoon of thick coconut milk each .

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary ) and hosted by May @ 厨苑食谱  .

                                      
                                     

脆皮马蹄糕 ~ Crispy Water Chestnut Kuih

食谱取自 ： 超传统！茶粿

脆皮马蹄糕

材料 A :

100g马蹄 ( 去皮,切丁)

材料 B :

80g  马蹄粉
10g  澄面粉
200g  浓椰浆

材料 C :

120g  幼糖
400ml 清水
班兰叶1片

脆浆粉 ：（混合均匀 ）

30g 普通面粉
30g 粟米粉
1茶匙 卡斯特粉
1/2茶匙 发粉
50 ~ 75ml 清水
半汤匙 油
1/8茶匙 油

做法 ：

1. 将(B)料混合，过沥，待用。

2. 将(C)料置锅内煮滚，加入(A)料，慢慢倒入(1) ,边倒边搅拌至浓稠透明。

3. 将(2)倒入模内，冷却后放入冰箱4小时或过夜，取出切成粗条状，沾上脆浆粉，炸至表面酥脆即可。

Recipe source : Y3K @ GOOD OLD TASTE

Crispy Water Chestnut Kuih

Ingredients  A :

100g water chestnuts ( peeled , diced )

Ingredients B :

80g water chestnuts powder
10g wheatstarch ( tang mien flour )
200g coconut milk

Ingredients C :

120g caster sugar
400ml water
1 blade pandan leaf

For frying batter : ( Mixed together )

30g plain flour
30g cornflour
1tsp custard powder
1/2tsp baking powder
50 ~ 75ml water
1/2tbsp oil
1/8tsp salt

Method :
1. Combine ingredients (B) , strain and set aside .

2. Bring ingredients (C) to a simmering boil  , add in ingredient  (A) and (1) very slowly . Please stir till texture thickens and looks translucent .

3. Pour (2) into a tray . Cool them , chill in the refrigerator for 4 hours or overnight . Remove , cut into thick strips . Coat with batter and deep-fry till crispy . Remove and drain well .

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary ) and hosted by May @ 厨苑食谱  .

                                                    

This post is also linked to Cook-Your-Books #26 hosted by Joyce from Kitchen Flavour.        

糯米烧卖 ~ Glutinous Rice “ Siu Mai “

食谱取自 ：蓝色小厨

( 我做了少许更改 ）

糯米烧卖

材料 : ( 约30粒）
250g 糯米
150g 猪绞肉
4朵 香菇 ( 浸软切细丁 )
1条 腊肠 ( 切细丁)
2粒 小红葱 ( 切细末 )
30片 市售烧卖皮

腌料 ：

1大匙 酱油
1大匙 绍兴酒
数滴黑酱油
适量胡椒粉

调味料 ：
2汤匙 酱油
1茶匙 糖
1汤匙 蚝油

1茶匙 麻油
1/4茶匙 五香粉
3汤匙 水
适量胡椒粉

做法：
1. 猪绞肉加入腌料拌匀,腌制15分钟备用。

2. 将糯米洗干净，用适量的水将米浸约4个小时；然后沥干。

3. 用适量的水（刚好能覆盖糯米表面即可），将糯米放进蒸笼里用中火将糯米蒸熟或用电锅煮熟备用。

4. 用适量的油爆香小红葱末，加入香菇丁炒香；然后加入绞肉，炒至肉末变色，才加入腊肠丁和调味料拌炒均匀。

5. 倒入煮熟的糯米，拌炒均匀，取出待凉备用。

6. 将馅料约1/2汤匙放入云吞皮中央，将边折在一起，上端开口，底部弄平.

7. 涂少许油在蒸盘，再把烧卖分开排列在蒸盘里，大火蒸 8 ~ 12分钟即可趁热吃。（要放进蒸笼之前在烧卖皮的周围喷洒少许的水）。

Recipe source : bluelittlekitchen

( with minor adjustment )

Glutinous Rice “ Siu Mai “

Ingredients : ( makes 30pcs )

250g glutinous rice
150g minced pork
4 Chinese mushrooms ( soaked till soft and cut into cubes )
1 Chinese sausage ( chopped )
2 shallots ( chopped )
30 pieces store bought wantan wrappers

Marinate ：

1tbsp soy sauce
1tbsp Shaoxing wine
few drops of dark soy sauce
pepper to taste

Seasoning :
2tbsp soy sauce
1tsp sugar
1tbsp oyster sauce
1tsp sesame oil
1/4tsp five spice powder
3tbsp water
pepper to taste

Method :

1. Marinate minced pork for 15 minutes and set aside.

2. Wash glutinous rice and soak for 4 hours . Drained and set aside .

3. Steam it with some water till cooked .

4. Heat up oil , sauté chopped shallots , add in mushroom cubes . Then add in minced pork ,  Chinese sausage and seasoning , stir-fry till wel combined .

5. Add cooked glutinous rice , stir and cook till glutinous rice has fully absorbed all the seasoning sauce， dish up and let it cool completely .

6. To wrap , place a wonton wrapper on your palm . Put about 1/2 tablespoon of filling in the middle of the skin. Gather up the sides and leave the center open .

7. Brush some oil at the tray and arrange siu mai in a single layer on a tray. Steam over boiling water at high heat for 8 ~ 12 mins till cooked and serve immediately. ( you may spray some water at the edge of wanton wrappers ) .

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary )and hosted by May @ 厨苑食谱 .

                                                   

咸水角 ~ Deep Fried Ham Sui Kok

食谱取自 ： 超传统！茶粿

咸水角

馅料：

100g  猪绞肉 / 鸡绞肉
50g  鲜虾仁 （ 切小丁 ）
20g 虾米 （ 洗净沥干，剁碎炒香 ）
2朵 香菇 （ 浸软沥干，切小丁 ）
3粒 马蹄 ( 去皮，切丁 )
半汤匙 蒜茸

调味料：

1/4茶匙  盐
2茶匙  糖
1/2汤匙  生抽
1/2茶匙 麻油
1/2茶匙  胡椒粉
1茶匙  黑酱油 
75ml  清水
1茶匙  绍兴酒

粟米粉2汤匙  + 清水50ml 混匀

皮料：

80g  糯米粉
30g  澄面粉
20g  幼糖
15g 油
50ml  沸水
25 ~ 50ml  清水

做法 ：

1. 烧热2汤匙油，炒香蒜茸和香菇，加绞肉炒一会后，加入虾仁，马蹄和调味料。炒均匀，最后加入粟粉水打芡，加入绍兴酒后上碟。冷却后分成7份.

2. 皮料： 拌匀澄面粉和幼糖，倒入50ml沸水再拌匀.

3. 将糯米粉加入（2）里搓揉，边搓边加水后加油，搓至光滑，休面20分钟 .

4. 将（3）分成7等份，每份30g 。搓圆压扁，包馅料和炒香虾米，投入热油中炸至浅黄色即可 .

Recipe source : Y3K @ GOOD OLD TASTE

Deep Fried Ham Sui Kok

For filling : ( makes 7 )

100g minced pork or chicken meat
50g shelled prawn ( dice finely )
20g dried shrimps ( rinsed , drained , chopped and sautéed )
2 Chinese mushrooms ( soaked , drained and dice finely )
3 Chinese water chestnuts ( peeled and dice finely )

Seasoning :

1/4tsp salt
2tsp sugar
1/2tbsp soy sauce
1/2tsp sesame oil
1/2tsp pepper
1tsp dark soy sauce
75ml water
1tsp Shaoxing wine

2tbsp cornflour + 50ml water , mix together for thickening

For skin :

80g glutinous flour
30g wheatstarch  ( tangmien flour )
20g caster sugar
15g oil
50ml boiling  water
25 ~ 50ml water

Method :

1. Heat wok with 2 spoons of oil . Fry garlic and mushrooms . Next , add in minced meat , prawn , water chestnuts  and seasoning . When well mixed ,add in cornstarch solution and dizzle in cooking wine . Dish up , let it cool completely  and divide it into 7 portions .

2. For skin : Combine wheatstarch and sugar together . Pour in 50ml of hot boiling water to mix .

3. Add glutinous rice flour to (2) . Knead  , add in water and oil to mix together . Knead till dough become smooth , rest it for 20 minutes .

4. Divide (3) into 7 portions at 30g each . Shape into rounds , flatten , place in filling and dried shrimps , seal . Deep-fry in hot oil till pale-golden .

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary ) and hosted by May @ 厨苑食谱  .

                                      
                                     

This post also linked to Cook-Your-Books #26 hosted by Joyce from Kitchen.