自制浓缩桔子汁 ~ Calamansi Lime Juice Concentrate

 

食谱取自 : 盈想人生

 

自制浓缩桔子汁

 

材料 A  :

半公斤 桔子 ( 我用1公斤 桔子 )

2包 冰片糖  ( 1 ½包 冰片糖 )

1茶匙 盐

 

用具 :

消毒后沥干玻璃瓶1个

 

做法 :

1. 准备1个大盆，里面装满水，加入2茶匙盐。将桔子放在盐水里浸泡10分钟后再过沥清水，轻轻地拥手洗净表皮，沥干水份。

 

2. 用小刀把桔子横切成两半，把种子挖出来，再挤出桔子汁。

 

3. 将挤好的桔子汁倒入小锅中，加入冰片糖，以小火煮至冰片糖完全溶化及浓稠即可熄火 ( 期间记得要搅拌以免 片糖 烧 焦在底部 )。

 

4. 待桔子汁完全冷却后，即可装入玻璃瓶，存入冰箱。要喝时，用干净的汤匙舀出3 ~ 4大匙泡热水即可饮用。

 

 

Recipe source :  privatekitchenslife

 

Calamansi Lime Juice Concentrate

 

Ingredients :

500g calamansi limes  ( I used 1kg calamansi limes ）

2 packets brown sugar in pieces  ( 1 ½ packets brown sugar in pieces )

1tsp salt

 

Tools :

A clean and dry glass container

 

Method :

1. Soak calamansi limes with a pot of water and 1tsp salt for at least 10 minutes . Rinse it with water and slightly rub the lime skin with hand .Drained and dry the calamansi limes .

 

2. Cut the lime half and remove the seeds , squeeze out the juice  .

 

3. Pour the juice into a small pot , following with brown sugar ,bring it to boil in low heat . Keep stirring the juice until brown sugar dissolve and the juice become thicken . Turn off heat .

 

4. Let the juice cool down , pour into the glass container . Ready to keep in refrigerator . Before serving , dilute 3 ~ 4 tbsp calamansi lime juice concentrate with water to taste and chill thoroughly.

 

 

 

鳄梨牛奶 ~ Avocado Milk

 

 

鳄梨牛奶

 

材料 :

1粒 熟鳄梨

2杯 牛奶

细砂糖或蜂蜜适量

 

做法 :

1. 用刀将鳄梨剖开成两半，去核。用汤匙挖出果肉后切丁.

2. 把切好的鳄梨，牛奶，细砂糖/蜂蜜全部放入搅拌机里，打到浓稠。

3. 倒入杯里即可享用。

 

 

Avocado Milk

 

Ingredients :

1 ripe avocado

2 cups milk

sugar or honey to taste

 

Method :

1. With a knife , cut avocado into half and remove pit . Using a spoon , scoop flesh and cut into cubes .

2. Put avocado , milk , sugar or honey into the blender . Process till smooth and blended  .

3. Pour into glasses and serve cold .

香茅柠檬冰 ~ Iced Lemongrass and Lemon Tea

食谱取自 : 食尚品味 Apr / May 2016

香茅柠檬冰

材料 :

8支 香茅 ( 只取白色部分 ，切片拍碎 )
2片 班兰叶 ( 打结 )
2litres 水
100g 冰糖
2粒 柠檬 ( 切半 ， 取汁 )
冰块适量

装饰 :

柠檬片适量
香茅支适量

做法 :

1. 将香茅碎，班兰叶和清水倒入锅中，煮沸后转小火继续煮约30分钟。

2. 加入冰糖搅煮至冰糖融化即可熄火，待火。

3. 将柠檬汁和香茅水混匀，加入冰块。以柠檬片和香茅支装饰即可。

Recipe source : Gourmet Living Apr / May 2016

 

Iced Lemongrass and Lemon Tea

 

 

Ingredients :

8 stalks lemongrass ( white portion , sliced and smashed )

2 pandan leaves ( knotted )

2 litres water

100g rock water

2 lemons ( halved and juiced )

some ice cubes

Garnishes :

some lemon slices

some lemongrass sections

Mehtod :

1. Place lemongrass, pandan leaves and water into a pot  . Bring to boil then turn to medium heat and continue to cook for 30 minutes .

2. Add rock sugar and stir till dissolved . Turn off heat and leave to cool .

3. Mix lemon juice with lemongrass tea . Add ice cubes and garnish .

蓝花豆浆 ~ Blue Pea Flowers Soy Milk

 

 

食谱请参考这里

 

蓝花汁

1大匙 干蓝花
5汤匙 水

做法 :

1. 将蓝花洗净后，放入小锅里。加入水，以小火煮一会，倒出蓝花汁。备用。

2. 将过滤好的生豆浆和蓝花汁倒入锅里，以中火边加热边搅拌的方式，煮到沸腾后继续煮5分钟 ( 我大概煮了20 ~ 30分钟 ) .

 

 

 

Recipe please refer here

Blue Pea Flowers juice
1tbsp dried blue pea flowers
5tbsp water

Method :

1. Rinse the blue pea flowers , put them in a small pot . Add in water , at low heat cook it for a while . Drain out juice and set aside for later use .

2. Mix raw soymilk and blue pea flowers juice in a pot .Place the pot onto a stove , bring to a boil over medium heat and stirring all the while . Continue boiling for 5 minutes ( I boiled it for 20 ~ 30 minutes ) .

 

 

冰镇抹茶豆浆 ~ Iced-cold Matcha Soymilk

食谱取自 ：豆来豆趣

冰镇抹茶豆浆

材料：

240ml  原味豆浆（ 我喜欢比较浓的豆浆，所以用了300g的黄豆和1700ml / 1.7 litres 的水 ）
1汤匙 抹茶粉
10g 幼糖
2汤匙 热水

做法 ：

1. 将豆浆放入冰箱冰镇至冻。

2. 将抹茶粉和幼糖倒入杯中，加热水搅拌均匀。取出冰镇豆浆，分次慢慢加入搅拌。混合均匀后即成。

Recipe source : The Magic of Soy

Iced-cold Matcha Soymilk

Ingredients :

240ml plain soymilk  ( I prefer thick soymilk and adjust the soybean to 300g and 1700ml / 1.7 litres water )
1tbsp matcha powder
10g caster sugar
2tbsp hot water

Method :

1. Chill plain soymilk in the fridge until very cold .

2. Pour matcha powder and caster sugar into an empty cup  , add in hot water and stir well . Remove plain soy milk from the fridge  , gradually pour into the cup and stir well .

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

                       

椰奶三色茶 ~ Coconut Three-layered Tea

 

食谱取自 ： 椰子椰子我爱你

三色椰奶茶

材料 A ( 椰糖浆 ) :

300g 椰糖  ( 切碎 )

450ml  清水

100g  黄糖

2片班兰叶 （ 一同打结 )

材料 B ( 浓红茶 ) :

3杯 清水

2包 红茶包

材料 C :

冰块适量

1/2杯 浓椰浆

做法 ：

1. 椰糖浆 ：将材料A放入小锅内，以小火煮至椰糖完全溶化。待用。

2. 浓红茶 ：将青水煮沸，转小火，放入茶包煮5分钟，搁旁待至完全冷却。

3. 将3汤匙椰糖浆加入高身玻璃杯内。加入冰块，慢慢倒入浓红茶。

4. 加入适量的浓椰浆即可。

 

 

Recipe source : In Love with Coconut by Ricky Ng

Coconut Three-Layered Tea

Ingredients A ( Palm Sugar Syrup ) :

300g palm sugar / gula Melaka ( pounded )

450ml water

100g brown sugar

2pcs pandan leaves / screwpine leaves ( knotted together )

Ingredients B  ( Thick Black Tea )  :

3 cups water

2 black black tea bags

Ingredients C  :

some ice cubes

1/2cup thick coconut milk

Method :

1. Palm Sugar Syrup : Combine ingredients A in a saucepan and cook over low heat until palm sugar is completely dissolved . Set aside .

2. Thick Black Tea  : Bring water to boil , reduce to low heat and add tea bags to brew for 5 minutes . Leave aside to cool completely .

3. In a tall glass , add 3tbsp of palm sugar syrup at the bottom of the glass . Gradually pour in thick black tea .

4. Top with desired amount of thick coconut milk .

 

 

 

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY , and hosted by Jess from Bakericious .

 

                                   

咖啡椰奶昔 ~ Coconut & Coffee Milk Shake

食谱取自 ： 椰子椰子我爱你

咖啡椰奶昔

材料：

2条 香蕉肉
350ml 浓椰浆
3球 香草冰淇淋
1/2杯 浓黑咖啡
2汤匙 椰子削

做法 ：

1. 香蕉肉切片，放入冰格冷冻。浓椰浆放入冰箱冷藏 .

2. 将2球香草冰淇淋放入搅拌机内，加入冰冻香蕉片，冷浓椰浆和碎冰。盖好，搅拌至细滑.

3. 将浓黑咖啡倒入高身玻璃杯内，加入椰奶昔，放上1球香草冰淇淋和撒上椰子削即成 .

 

 

 

Recipe source : In Love with Coconut @ Ricky Ng

Coffee and Coconut Milk Shake

Ingredients :

2pcs banana flesh
350ml  thick coconut milk
3 scoops vanilla ice-cream
some crushed ice
1/2cup thick black coffee
2tbsp coconut flakes

Method :

1. Cut banana flesh into slices and keep in the freezer until frozen . Keep thick coconut milk in the fridge to chill .

2. Add 2 scoops of ice-cream in a blender , followed by frozen banana slices , chilled thick coconut milk and crushed ice . Cover the lid and blend until smooth .

3. Pour thick black coffee at the bottom of a tall glass . Pour in coconut milk shake , top with a scoop of vanilla ice cream and sprinkle coconut flakes over .

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and
Doreen of My Little Favourite DIY , and hosted by Jess from Bakericious .