芒果糯米糍 ~ Mango Mochi

食谱取自 ： Tinrry / Jozelyn from Spice Up My Kitchen

芒果糯米糍

材料A  :
120g 糯米粉
30g  玉米粉
50g  糖粉
100g 椰浆
100g 牛奶
15g  融化牛油

材料B :
适量 芒果 ( 切丁 )
少许 干椰丝

做法 ：
1. 把所有材料A的粉类搅拌均匀，加入椰浆和牛奶，搅拌均匀，最后加入融化牛油搅拌均匀.

2. 倒入一个瓷碗里，大火蒸10分钟至熟，取出后盖上保鲜膜，放凉备用。

3. 取出少许（2），揉至光滑，包入芒果，表面裹上干椰丝，即可。

4. 把芒果糯米糍盖上保鲜膜，放入冰箱冷藏1小时候再食用味道更佳。

Recipe source : Tinrry / Jozelyn

Mango Mochi

Ingredients A :

120g glutinous rice flour
30g corn flour
50g icing sugar
100g coconut milk
100g milk
15g melted butter

Ingredients B :

some mango  ( cut into cube )
some shredded coconut

Method :
1. Mix all flour in ingredients A , add in coconut milk and milk, stir until combine, finally add in melted butter, stir until well combine.

2. Transfer to a porcelain dish, steam at high heat for 10 minutes or until cooked, cover with cling wrap and leave to cool completely before used.

3. Take a small portion of ( 2 ), knead until smooth, wrap mango into it, coat the surface with some dried shredded coconut and it is ready to serve.

4. Cover the mango mochi with cling wrap, refrigerated for 1 hour before serving.

This post is linked to the event Little Thumbs Up ( November 2015 : Mango ) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Jozelyn from Spice Up My Kitchen.

                                          

芒果软糖卷 ~ Mango Fruit Leather / Roll-up

食谱取自 ：westoftheloop

芒果软糖卷

材料：

2粒 熟芒果 （ 去皮，切丁 ）
2茶匙 细砂糖

做法 ：

1. 预热烤箱 80 ~ 100c.

2. 烤盘铺上烘焙布，烘焙纸 ( parchment paper ) 或silicone mat 备用。

3. 芒果丁放进搅拌机里打成果泥 .

4. 试味，如果不够甜可加入细砂糖 。加入糖后，再打几秒钟。

5. 把芒果泥倒在烤盘里，用像皮刮刀均匀抹平，厚约0.5cm .

6. 放入烤箱里，底温烤至干（不黏手没有潮泽感，便是烤透），大概6小时 （干燥时间视乎果泥厚薄和烤箱的温度）。

7. 将烤好的软糖卷整片撕下来，然后剪成长条状卷起即可。放入保鲜盒。可保存约1周。

Recipe source : westoftheloop

Mango Fruit Leather / Roll -up

Ingredients :

2 ripe mangos ( peeled and diced )
2 tsp sugar (optional )

Method :

1. Preheat oven to its lowest setting,  around 80 to 100 degrees.

2. Line a baking tray with parchment paper or a Silpat baking mat / silicone baking mat .

3. Puree the mango in a food processor or blender .

4. Taste the puree and add sugar if needed. Blend a few more seconds, just to combine.

5. Spread the fruit puree in a thin, even layer on the baking sheet .  The puree should not be more than 0.5cm thick.

6. Dry the puree in the oven until darkened, dry to the touch and pliable, approximately six hours ( cooking times will vary depending on your oven and the precise thickness of your puree ) . Remove from the oven .

7. Peel the fruit leather off the Silpat or parchment paper , cut into strips and then roll up . Store in an airtight container for up to one week .

This post is linked to the event Little Thumbs Up ( November 2015 : Mango ) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY , and hosted by Jozelyn from Spice Up My Kitchen .

                                       

芒果冰沙 ~ Mango Sorbet

食谱取自 ：君之

芒果冰沙

材料：

280g 芒果肉
125g 细砂糖
125g + 65g 水
半个新鲜柠檬 ( 挤出柠檬汁备用)

做法 ：
1.125g细砂糖和125g水混合倒进锅里，小火加热搅拌，直到糖全部溶解，成为糖水。把糖水倒入碗里，放至冷却 .

 2.把芒果肉、柠檬汁和剩下的65g水放进搅拌机里打成芒果泥 .

3. 把芒果泥倒入(1)的糖水里，混合均匀。放进冰箱冷冻至隔夜。全部冷冻成冰块以后，用食品料理机打成碎冰即可 .

 

 

Recipe source :  junsmore

Mango Sorbet

Ingredients ：

280g fresh mango 
125g caster sugar
125g + 65g water
Juice of  1/2  lemon

Method

1. Combine 125g sugar and 125g water in a small saucepan. Bring to the boil over low heat, and stir until the sugar has dissolved. Allow to cool completely.

2. Purée the chopped mango ,  lemon juice and 65g water in a blender until smooth. Taste and add extra juice or sugar, if desired.

3. Pour the puree into the sugar syrup mixture , mix till well combined .Transfer mixture to a plastic container and freeze in freezer until firm .Then ,transfer to an electric mixer or food processor and beat until smooth.

This post is linked to the event Little Thumbs Up ( November 2015 : Mango ) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY , and hosted by Jozelyn from Spice Up My Kitchen .

                                    

酸姜芽鸡 ~ Sweet and Sour Ginger Chicken

食谱取自 ： 有鱼有肉

酸姜芽鸡

材料：

1/2只  甘榜鸡 （ 斩块 ）
3汤匙  酸姜芽 （ 嫩姜切成1公分丁 ）

鸡腌料：

1/4茶匙  盐
1汤匙  生抽
胡椒粉少许
1  1/2茶匙  生粉

调味料：

1汤匙  油
1/2汤匙  糖
1/2汤匙  绍兴酒
1汤匙 生抽
4汤匙 酸姜芽汁

做法 ：

1. 将鸡斩块，与腌鸡料拌匀，腌30分钟。

2. 锅中烧热6汤匙油至8成熟（冒烟）。加入鸡块，改中火泡油片刻，取出沥干油份。

3. 以中火原锅烧热1汤匙油，加入调味料的1/2汤匙糖，煮至糖溶呈金黄色。

4. 加入酸姜芽丁炒片刻，加入泡过油的鸡块，洒下绍兴酒，生抽和酸姜芽汁，兜炒均匀。

5. 改文火煮至鸡肉熟透及汁液稍干稠即可。

Recipe source : Madam Choong’s Nostalgic Recipes

Sweet and Sour Ginger Chicken

Ingredients :

1/2  kampung chicken
3tbsp sweet and sour ginger cubes ( cut into 1cm dices )

Chicken Marinade :
1/4tsp salt
1tbsp light soy sauce
a pinch pepper
1  1/2tsp tapioca flour

Seasonings :

1tbsp oil
1/2tbsp sugar
1/2tbsp Shao Xing wine
1tbsp light soy sauce
4tbsp sweet and sour ginger juice

Method :

1. Chop chicken into chunks , combine chicken with chicken marinade and marinate for 30 minutes .

2. Heat up 6tbsp oil in a wok until 80% heated ( smoke coming out from oil ) and put chicken into the oil . Turn to medium heat and let the chicken soak in hot oil for few minutes . Remove and drain .

3. Heat up 1tbsp oil over medium low heat , add 1/2tbsp of sugar , cook until sugar dissolved and turns golden brown .

4. Add ginger pickles and stir-fry for a few seconds. Add in fried chicken chunks and pour in Shao Xing wine , light soy sauce and sweet & sour ginger juice . Stir until well mixed .

5. Turn to low heat and braise until chicken is cooked and the gravy is thick and almost dry . Serve .

洋葱鸡 ~ Crispy Chicken with Deep Fried Onion

食谱取自 ：Isokie's 我要旅行

洋葱鸡

材料 ：

2只 全鸡腿
1粒 洋葱 （ 切厚圈 ）
玉米粉适量

腌料 ：

1小匙 盐
1/2小匙 糖
1/4小匙 胡椒粉
1小匙 咖哩粉
半粒 蛋
1大匙 水
玉米粉适量

沾料（拌匀 ）：

半粒 蛋
1/2小匙  盐

汁料 ：

2大匙 番茄酱
1大匙 辣椒酱
1小匙 急汁
1/2小匙 咖哩粉
1/2大匙 糖
1/2小匙 盐
1小匙 生抽
3大匙 水

做法 ：

1. 鸡腿加入腌料，腌30分钟。然后沾上玉米粉炸至金黄。待冷切块上碟。

2. 洋葱沾上蛋液和盐混合料，再沾上玉米粉，炸至金黄铺在鸡块上。（我的做法 ： 盐，蛋液和玉米粉搅拌均匀后再把洋葱沾上面糊，炸至金黄色。）

3. 留1大匙油，把汁料煮滚，淋在洋葱鸡上。

Recipe source : mmasoic

Crispy Chicken with Deep Fried Onion

Ingredients :

2 whole chicken legs
1 onion ( cut into ring )
some cornflour

Marinade :

1tsp salt
1/2tsp sugar
1/4tsp pepper
1tsp curry powder
1/2 egg
1tbsp water
some cornflour

For coating  ( mix well ) :

1/2 egg
1/2tsp salt
some cornflour

Sauce :

2tbsp tomato sauce
1tbsp chilli sauce
1tsp LP sauce
1/2tsp curry powder
1/2tbsp sugar
1/2tsp salt
1tsp soy sauce
3tbsp water

Method :

1. Marinade the chicken whole legs with marinade ingredients for 30 minutes  . Coat the marinated chicken legs with cornstarch , deep-fry in hot oil until golden brown . Let it cool completely and cut into pieces .

2. Coat onion ring with mixture of beaten egg and salt , follow by cornflour , deep-fry till golden brown and arrange it over the chicken legs  . ( My method : salt , beaten egg and cornflour mix till well combined . Coat the onion ring with the batter and deep fry till golden brown )

3. Leave 1tbsp oil in the wok , bring sauce ingredients to boil , pour over the chicken pieces and onion rings . Serve .