Wednesday, 30 December 2015

波特贝拉菇披萨 ~ Portobello Mushroom Pizzas



材料 :
披萨酱(我用Prego pasta
新鲜罗勒 切碎
Mozzarella cheese ( 切丝 )
披萨材料 我放樱桃番茄和鸡肉香肠

1. 波特贝拉菇去蒂,洗净后用厨房纸巾擦干。

2. 预热烤箱200度。正反面淋上橄榄油、盐,黑胡椒粉和蒜粉。

3. 将波特贝拉菇反面,烤7 ~ 8分钟后取出。

4. 在内侧涂上披萨酱。撒上罗勒碎和Mozzarella cheese

5. 再撒上意大利香草调味料和蒜粉 .然后再铺上披萨材料。

6. 将波特贝拉菇放入烤箱里烤8 ~ 10分钟。

7. 趁热享用。

Portobello Mushrooms Pizzas

Ingredients :
Portobello mushrooms
olive oil
salt & black pepper
garlic powder
pizza sauce ( I used Prego brand pasta sauce )
chopped fresh basil
grated mozzarella cheese
Italian herb seasoning
toppings of your choice (I used cherry tomato and chicken sausage)

Method :
1. Start by cleaning the mushrooms : First gently pull out the stem by twisting and pulling on it.  Then wash the mushrooms clean (you can use a damp cloth, but I just prefer washing them) and pat them dry with some paper towels.

2. Preheat the oven at 200c . Drizzle some olive oil over both sides of the mushrooms and rub it around with your fingers . Season the mushroom well on both sides with salt, garlic powder and black pepper.

3. Cook the mushrooms bowl side (cavity side) down for 7-8 minutes. Then take the mushrooms out from oven and prepare the pizza part of this recipe.

4.  Smother some pizza sauce into the mushroom cavity. Top with some fresh chopped basil and fill it up with some grated mozzarella cheese.

5. Sprinkle over some Italian herb seasoning and garlic powder .Add whatever toppings you want on your pizza  .

6. Place the mushrooms back to the oven ( filling side up ) and cook the mushroom for another 8 ~ 10 minutes or until the cheese is bubbly and melted.

7. Serve the pizzas hot with some fresh basil  or parsley as garnish .




Tuesday, 29 December 2015

蓝花九层糕 ~ Blue Pea Flowers Kuih Lapis ( Steamed 9 Layer Cake )


食谱取自 PL Teoh
125g 粘米粉
100g 木薯粉
140g 幼糖 我放110g
120g 浓椰浆
150ml 蓝花汁
150ml 清水

100g 粘米粉
80g 木薯粉
100g 幼糖 我放80g
100g 浓椰浆
150ml 清水
1. 将上述材料分别放入2个大碗中搅拌均允,过筛。蓝色粉浆分成5等份,白色粉浆分成4等份。

2. 取一7寸四方蛋糕模,铺上锡纸,放入蒸笼里蒸3分钟 ( 原食谱用8“圆模 )

3. 将一份蓝色浆倒入盘里,用大火蒸4分钟。再倒入白色粉浆,蒸4分钟。

4. 如此重复将全部粉浆蒸完,最后一层蒸10分钟。( 每次舀面糊前必须先搅匀

5. 取出,待完全冷却后,便可切块享用。

Blue Pea Flowers Kuih Lapis ( Steamed 9 Layers Cake )
Ingredients :
For the blue layer
125g rice flour
100g tapioca flour
140g caster sugar ( I put 110g )
120g thick coconut milk
150ml  blue pea flower juice
150ml water

For the white layer :
100g  rice flour
80g tapioca flour
100g caster sugar ( I put 80g )
100g thick coconut milk
150ml water

Method :
1. In 2 big bowls , mix all white and blue layer ingredients separately and sieve the mixture . Divide the blue mixture into 5 portion and white mixture into 4 portions .

2. Bring steamer to boil , line a 7” square pan with aluminium foil . Heat the pan in steamer till hot . ( original recipe use 8” round tin )

3. Pour 1st layer with blue batter into the heated tin , steam at high heat for 4 minutes or until batter is cooked . Then pour in 2nd layer with white batter and steam for another 4 minutes .

4. Repeat the procedure , alternating blue and white batter until all the batter is used up . For the 9tht layer , steam for 10 minutes . ( Remember to stir the batter each time before pouring into the steaming pan ) .

5. Remove from the steamer and let cool completely .Then cut the kuih into desire shapes and sizes.


Monday, 28 December 2015

简易版日式照烧鸡腿 ~ Easy Teriyaki Chicken

          Daiso 买的照烧酱 / Teriyaki sauce bought at Daiso

     谢谢Lai Kien 姐的分享
                     ( 食谱的材料和做法我做了少许更改


3 连皮全鸡腿( 去骨
1 市售照烧酱
1大匙 姜汁

1. 鸡腿用盐,胡椒粉,姜汁少许的照烧酱腌一小时。

2. 不沾锅烧热少许油 ( 可选择不放油 ),放入鸡肉,皮朝下。当皮的那一面煎至金黄色后将鸡肉翻过来,然后倒入照烧酱料和腌鸡肉的酱汁,以小火煎至酱汁收干少许( 煮的时候要不停的翻面让鸡肉均匀吸收酱汁和上色 )

3. 将鸡肉盛碟,淋上照烧酱和撒上白芝麻即可。

Thanks to my FB friend Ms.Lai Kien for sharing this recipe . 
( With minor adjustment on the ingredients and method )
Easy Teriyaki Chicken

Ingredients :
3 boneless chicken thigh with skin
1 bottle store bought teriyaki sauce
1tbsp ginger juice
salt and pepper for marinate
some toasted white sesame seeds

Method  :
1. Marinate chicken thigh with salt , pepper , ginger juice and some teriyakisauce .

2. Heat non-stick pan with oil ( can omit it ) ,place the chicken pieces from skin side .When skin side is nicely browned flip the chicken ,Then add in teriyaki sauce and the marinade juice .Cook at low heat until the sauce is reduced a bit ( coat the chicken well with sauce by flipping it constantly ).

3. Serve onto a plate .Pour some sauce on top and sprinkle some roasted sesame seeds .

Sunday, 27 December 2015

台湾油饭 ~ Taiwanese Steam Glutinous Rice

食谱取自 新新饮食 @ 98


1kg  糯米( 浸水隔夜, 沥干)
1/2大匙 姜末
1大匙 虾米 (浸软)
4 香菇 浸软,切丝
200g  花肉( 切丝
1 油葱酥 (炸香葱头仔碎

4大匙 酱油
1小匙 胡椒粉
1/2小匙 五香粉
2大匙 麻油

1. 把糯米放入蒸笼,用大火蒸至米心熟透,待用。

2. 烧热油,爆香姜末和虾米,加入香菇,肉丝和油葱酥炒匀。加入调味料炒香。

3. 加入水煮滚,熄火,趁蒸熟的糯米还热时倒入,快速拌匀。

4. 最后加入麻油拌匀即可。

Recipe source : YumYum Magazine @ No . 98

Taiwanese Steam Glutinous Rice

Ingredients :
1kg glutinous rice ( soaked for overnight and drained )
4tbsp oil
1/2tbsp chopped ginger
1tbsp dried shrimps ( soaked )
4 Chinese mushroom ( soaked and shredded )
200g pork belly ( shredded )
1 bowl fried chopped shallots
250ml water

Seasoning  :
4tbsp light soy sauce
1/2tsp salt
1tsp sugar
1tsp pepper
1/2tsp five spice powder
2tbsp sesame oil

Method :
1. Steam glutinous rice at high heat until well cooked . set aside

2. Heat up oil , sauté chopped garlic and dried shrimps until aromatic . Add in mushroom , pork and fried shallots and stir-fry until well mixed . Add seasoning and stir-fry until fragrant .

3. Add in water and bring to boil  . Remove from heat . Mix well the mushroom mixture with glutinous rice while the rice is still hot .

4. Lastly add in sesame oil and mix well . Serve  .

This post is linked to Cook-Your-Books # 29 , hosted by Joyce from Kitchen Flavours  .
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