煎蕊达兰糕 ~ Talam Cendol ( Kuih Talam Cendol )

食谱取自 ：hungrygowhere

煎蕊达兰糕

底层煎蕊材料 :

1  1/2汤匙  木薯粉
30g  粘米粉
15g  绿豆粉
150ml  浓椰浆 （过滤 ）
200ml 水
2汤匙 糖
1/2茶匙 盐
200g  煎蕊 （沥干水份 ）

上层椰糖材料：

150g  椰糖
350ml  水
2片 班兰叶 （打结 ）
60g  粘米粉
25g  绿豆粉
1  1/2汤匙  木薯粉
100ml  浓椰浆
1/4茶匙  碱水

模具 ：

8寸圆模，涂上一层油

做法 ：

底层 
1. 在大碗里倒入木薯粉，粘米粉，绿豆粉，浓椰浆和水。搅拌均匀后过滤，加入糖和盐。

2. 以小火煮至浓稠 (大概5分钟,边煮边搅拌) . 熄火，倒入煎蕊搅拌均匀。

3. 倒入已涂油的模子里。将模子移到蒸锅里，大火蒸20 ~ 25分钟或完全凝固。

上层  

1. 将椰糖，水和班兰叶煮至糖溶。熄火，用筛子过滤入另一个碗。

2. 将（1) 和其余材料搅拌均匀，再过滤。

3. 将（2) 倒在底层糕上，放回蒸锅，蒸30分钟即可。

4. 取出，待完全冷却后即可切块享用。

Recipe source : hungrygowhere

Talam Cendol  ( Kuih Talam Cendol )

Ingredients:

For the cendol bottom layer  :
1  1/2tbsp tapioca flour
30g rice flour
15g green pea flour
150ml thick coconut milk ( sieved )
200ml water
2 tbsp sugar
1/2 tsp salt
200g cendol ( drained )

For the gula Melaka top layer :

150g gula Melaka ( palm sugar )
350ml water
2 knotted pandan leaves
60g rice flour
25g green pea flour
1  1/2 tbsp tapioca flour
100ml thick coconut milk
1/4tsp lye water (kan sui)

Additional material:

8” round tray, greased

Method :

For the bottom layer :
1. Combine tapioca flour, rice flour, green pea flour, coconut milk, and water. Sieve into a clean pot, add in sugar and salt.

2. Cook over low heat until mixture thickens (about 5 minutes, keep stirring ). Turn off heat then mix in cendol , do not stir too vigorously or else the cendol will break.

3. Pour into a greased tray and steam at medium high heat for about 20 to 25 minutes till it sets.

For the top layer :

1. In a small pot, cook gula Melaka with water and pandan leaves until sugar dissolves. Remove from heat and sieve syrup into a mixing bowl.

2. Combine the rest of the ingredients and sieve into a cooking pot.

3. Pour over the cendol  layer and steam for a further 30 minutes

4. Remove from steamer and cool for 5 hours before cutting to serve.


This post is linked to the event : Little Thumbs Up ( October : Coconut ) , organised by Zoe from Bake for Happy Kids , Doreen from My Little Favourite DIY and hosted by Jess from Bakericious.



                 

甘香墨鱼 ~ Squid with " Kam Heong " Sauce

甘香墨鱼

材料：

2只 墨鱼 （切圈）
1茶匙 食油
1茶匙 蒜茸
甘香酱适量

做法 ：

1．把墨鱼烫熟 , 沥干水份后待用。

2．炒锅烧热食油，爆香蒜茸，加入甘香酱炒香。放入墨鱼炒均匀即可。

Squid with Kam Heong sauce

Ingredients :

2 squid ( sliced )
1tsp cooking oil
1tsp chopped garlic
adequate  “ Kam Heong " sauce

Method :

1. Blanch squid in boiling water . Remove and drain excess water .

2. Heat wok with cooking oil , sauté chopped garlic , then add in “ kam heong “ sauce stir-fry till aromatic . Add in squid and stir-fry till well combined  . Dish up and serve .

可乐鸡翅 ~ Cola Chicken Wings

食谱取自  ：家常便饭 ，有滋有味

可乐鸡翅

材料 A :

10只 鸡翅膀 （ 在内侧划一刀 ）

材料 B :

350ml  可乐汽水
2汤匙 蜜糖
1汤匙 生抽
1/2汤匙 老抽 / 黑酱油
盐适量 （调味）

做法 ：

1. 炒锅中烧热油，放入鸡翅煎至两面略呈金黄色，取出待用。

2. 将材料B煮至酱汁浓稠，放入鸡翅焖煮至两面微焦，即可盛起享用。

Recipe source : Homemade Delights by Andrew Kow

Cola Chicken Wings 

Ingredients A :

10 pieces chicken wings ( make a slit on the underside )

Ingredients B :

350ml cola soft drink
2tbsp honey
1tbsp light soy sauce
1/2tbsp dark soy sauce
some salt ( to taste )

Method :

1. Heat oil in a wok , add in chicken wings and pan-fry until lightly golden brown , remove and set aside .

2. Cook ingredients B until sauce thickens . Add in chicken wings and simmer until both sides are brown , dish up and serve .

柠檬鸡 ~ Crispy Lemon Chicken

食谱取自 ：Isokie's 我要旅行

柠檬鸡

材料：

2只 鸡腿（去骨）
炸油适量

炸粉 ( 搅拌均匀) ：

150g 粟粉
1大匙 面粉
1小匙 盐
胡椒粉适量

腌料：

1小匙 盐
1小匙 糖
1粒 鸡蛋
2大匙 绍兴酒
1/2小匙 蛋黄粉
1大匙 面粉
1大匙 粟粉

汁料：

3大匙 鲜柠檬汁
2大匙 鲜橙汁
2大匙 糖
1/2小匙 盐
150ml  水 + 1小匙 蛋黄粉 （ 搅拌均匀 ）

做法：

1. 鸡腿加入腌料拌匀，腌1小时。

2. 鸡腿粘上炸粉，然后放进热油中炸至金黄，捞起沥干，待冷，切块。

3. 全部汁料倒进锅里，煮至浓稠。淋上鸡块即可。

Recipe source :  Isokie's

Crispy Lemon Chicken

Ingredients :

2 boneless chicken thigh
Oil for deep-frying

Flour mixture ingredients ( mix well ) :

150g cornflour
1tbsp plain flour
1tsp salt
a pinch of pepper

Marinade ingredients  :

1tsp salt
1tsp sugar
1 egg
2tbsp Shaoxing wine
1/2tsp custard powder
1tbsp plain flour
1tbsp cornflour

Sauce ingredients :

3tbsp fresh lemon juice
2tbsp fresh orange juice
2tbsp sugar
1/2tsp salt
150ml water + 1tsp custard powder ( mix till well combined )

Method :

1. Marinate chicken thigh with marinate ingredients for 1 hour .

2. Coat marinated chicken thighs with flour mixture , deep fry till golden brown and the chicken is cooked through inside  . Place chicken on a wire rack to remove excess oil . Let it cool and cut into pieces .

3. Add all the sauce ingredients into a small sauce pan and bring it to a quick boil till the sauce is thick . Pour sauce over chicken and serve .

甘香酱 ~ " Kam Heong " sauce

食谱取自  ：白娘私房菜

甘香酱

材料：

100g 虾米（浸软剁碎）
10粒 小葱头（剁碎）
2汤匙 蒜茸
半碗 咖喱叶 ( 可多加 )
4条 小辣椒（喜欢辣多加）
3汤匙油 （ 可多加 ）

调味料 ( 全部调均匀备用 ) ：

2汤匙 咖喱粉
1汤匙 生抽
半茶匙 黑酱油（上色）
1茶匙 糖

做法：
1. 烧热3汤匙油，爆香葱碎、蒜茸和虾米，

2. 加入咖喱叶和小辣椒炒香，最后加入调味料炒均匀即可。

Recipe source :  bainiang blogspot

“ Kam Heong “ Sauce

Ingredients :

100g dried shrimp ( soak till soft and finely chopped )
10 shallots ( chopped )
2tbsp chopped garlic
1/2cup curry leaves ( can add more )
4 chilli padi
3tbsp cooking oil ( can add more )

Seasonings ( Mix till well-combined ) :

2tbsp curry powder
1tbsp soy sauce
1/2tsp dark soy sauce
1tsp sugar

Method :

1. Heat wok with 3tbsp cooking oil ,  sauté chopped shallots , chopped garlic and dried shrimp .

2. Add in curry leaves and chilli padi , then add in seasonings , stir-fry till well-combined .