Sunday 26 March 2017

炸南瓜年糕球 ~ Fried Nian Gao in Pumpkin Balls





食谱取自婉婉午茶

炸南瓜年糕球

材料 :
200g 南瓜泥
20g  细砂糖
100g 糯米粉
1大匙 粘米粉
年糕切丁适量

做法 :
1. 把去皮的南瓜切片,放入锅中蒸熟。

2. 趁热取出已蒸熟的南瓜,压成泥。

3. 把细砂糖倒入南瓜泥中,快速拌匀。

4. 然后把糯米粉慢慢拌入,搓揉至不黏手,合成团即可。

5. 把揉好的南瓜糯米团依个人喜好分割成小团 ,搓圆。再用手压扁成圆片状后,包入切丁年糕一起揉成圆形。

6. 热油锅,以中小火炸至表面金黃色,捞起沥干油即可。



Recipe source : Wan Wan Tea

Fried Nian Gao in Pumpkin Balls

Ingredients :
200g mashed pumpkin
20g caster sugar
100g glutinous rice flour
1tbsp rice flour
some Nian Gao , cut into small cube

Method :
1. Skinned pumpkin and cut into slices . Steam pumpkin until soft .

2. In a big bowl , mash the pumpkin .

3. Add in caster sugar , mix till well combine .

4. Then add in glutinous rice flour , knead lightly to form a smooth dough .

5. Pinch a small piece of dough and roll to form a ball. Flatten the dough and wrap a piece of nian gao in the centre. Lightly roll into a ball.

6. Heat up oil in a wok, with low fire . Put the balls into the wok ,slowly fry until it turned golden brown . Remove and drain excess oil .

Tuesday 21 March 2017

南瓜豆奶汤圆 ~ Pumpkin Tang Yuan and Grass Jelly in Soya Milk





食谱取自 : 新新饮食 @ 103

南瓜豆奶汤圆

汤圆材料:
200g 糯米粉
100g 南瓜肉 ( 蒸软,压烂 )
70ml
40g 幼糖

材料:
1500ml 豆浆
5大匙 糖
100g 凉粉 ( 切小方块 )
适量炒香花生碎

做法
1. 把汤圆材料拌匀搓成团,分成8g小团,搓圆,放入滚水里,用中小火煮至浮起,煮多2分钟,捞起,待用。

2. 锅里放入豆浆和糖,拌煮至滚,熄火,加入汤圆,享用时加入凉粉和花生碎,即可。



Recipe source : YumYum Magazine @ No . 103

Pumpkin Tang Yuan and Grass Jelly in Soya Milk

Tang Yuan Ingredients :
200g glutinous rice flour
100g pumpkin ( steamed and mashed )
70ml water
40g caster sugar

Ingredients :
1500ml soya milk
5 tbsp sugar
100g grass jelly (cincau)
some toasted peanuts

Method :
1. Tang Yuan: Combine all the ingredients and mix into a dough. Divide into small dough, about 8g each. Round up and blanch in boiling water at medium low heat until floats up. Cook for another 2 minutes. Dish and drain.

2. Put soya milk and sugar into a pot, stir and bring to boil. Remove from heat and serve with grass jelly and toasted peanuts.

Sunday 5 March 2017

蒜蓉咸鱼鸡翅根 ~ Steamed Chicken Drumettes with Ginger and Salted Fish




食谱取自 : 蒸味道 ,留住营养更健康

蒜蓉咸鱼鸡翅根

材料 :
12 鸡翅根
1茶匙
½ 鸡汤
50g 咸鱼碎 ( 炸香 )

材料 B ( 姜蓉酱 ) :
200g 姜蓉
1茶匙 麻油
2汤匙 花雕酒
1汤匙 生抽
1汤匙 蚝油
1茶匙

装饰配料 :
青葱丝

做法 :
1. 鸡翅根均匀抹上盐,排在蒸碟上,以大火蒸30分钟。取出备用。

2. 姜蓉酱 : 锅内烧热1汤匙油,加入材料B炒香,加入鸡汤煮沸。

3. 把姜蓉酱均匀淋在鸡翅根上。

4. 撒上咸鱼,装饰后趁热享用。



Recipe source :  Steaming : Retaining Flavours for Healthy Meals

Steamed Chicken Drumettes with Ginger and Salted Fish

Ingredients :
12 chicken drumettes
1tsp salt
½ cup chicken stock
50g chopped salted fish ( fried )

Ingredients B ( Ginger gravy )  :
200g grated ginger
1tsp sesame oil
2tbsp Shaoxing wine
1tbsp soy sauce
1tbsp oyster sauce
1tsp sugar

Garnishing :
Shredded spring onion

Method :
1. Rub salt all over chicken drumettes , arrange on a steaming plate and steam over high heat for 30 minutes . Remove and set aside .

2. Ginger Gravy : Heat 1tbsp of oil in a wok , add ingredients B and stir-fry until aromatic . Add chicken stock and bring to boil .

3. Pour ginger gravy over chicken drumettes .

4. Sprinkle salted fish on top , garnish and serve hot  .