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

食谱取自 : 新新饮食 @ 第103期

南瓜豆奶汤圆

汤圆材料:

200g 糯米粉
100g 南瓜肉 ( 蒸软，压烂 )
70ml 水
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.

苹果芦荟糖水 ~ Apple with Aloe Dessert

食谱取自 :  思念糖水

苹果芦荟糖水

材料 :

2个 ( 约250g )  红苹果
200g  芦荟
200g 片糖 ( 弄碎 )
1.5公升 清水

做法 :

1. 苹果洗净后切块，去核。芦荟削皮，切丁，备用。

2. 把苹果，芦荟，片糖和清水放入炖锅里，以慢火炖制1小时，即可。

Recipe source : Tasteful Desserts

Apple with Aloe Dessert

Ingredients ：

2 nos ( about 250g ) red apples
200g Aloe vera
200g slab sugar ( crushed )
1.5 litres water

Method :

1. Clean the apples , cut into pieces and cored . Peel aloe and cubed , set aside .

2. In a double boiler , add in apple , aloe , slab sugar and water , cover up and double boil in lidded steamer of boiling water over low heat for 1 hour . Serve .

虾米芋头浓汤 ~ Creamy Yam Soup ( Or T’ng )

食谱取自 : 娘惹美食堂

虾米芋头浓汤

材料 A :

300g 芋头 ( 切块， 蒸软，压烂 )
150g 花肉 ( 切丝 )
1条 红萝卜 ( 切丝 )
2大匙 虾米 ( 洗净 ，沥干 )
3朵 香菇 ( 浸软 ，切丝 )
2大匙 油
1½ liter 水

调味料  :

1½ 小匙 盐
1/2小匙胡椒粉
1小匙 鸡精粉
适量炸蒜油
200g 小白菜（ 烫熟 ，装饰用 ）

做法 :

1. 在锅中烧热油，下虾米，香菇和花肉丝爆香，倒入水煮滚。

2. 加入芋泥和红萝卜丝煮至熟，加入调味料，试味。

3. 淋上炸蒜油，倒入深盘，排上小白菜，趁热享用。

Recipe source : Nyonya Deli

Creamy Yam Soup ( Or T’ng )

Ingredients A :

300g yam ( steamed and mashed )
150g pork belly ( shredded )
1 carrot ( shredded )
2tbsp dried shrimps ( washed and drained well )
3 black mushrooms ( soaked and shredded )
2tbsp oil
1½ liter water

Seasoning  :

1½tsp salt
1/2tsp pepper
1tsp chicken stock granules
some fried garlic oil
200g baby green vegetables ( blanched for garnishing )

Method :

1. Heat up oil , saute dried shrimps , black mushrooms and pork belly till fragrant . Pour in water and bring to boil .

2. Add in mashed yam , carrot and bring to boil till well cooked . Add in seasoning and taste .

3. Sprinkle with fried garlic oil , pour into a serving plate , garnish with baby green vegetables and serve hot .

柠檬海底椰 ~ Sweetened Sea Coconut with Longan and Lemon

食谱取自 : Kuan Cooking

柠檬海底椰

材料 ：
150g 龙眼干
1包嫩海底椰 （去皮，洗净，切片 ）

半个圆筒椰糖（加少许水煮溶过滤）
2公升 清水
班兰叶数片
适量白糖 ( 依个人喜好调整糖份 )
柠檬汁（取自半粒柠檬 ）
柠檬片适量

做法：
1. 将清水煮滚后，加入龙眼干，班兰叶，海底椰，椰糖液和白糖，煮约25分钟。

2.倒入柠檬汁，接着再放入柠檬片，煮一会，熄火盛入碗中，即可享用.也可以待凉后放入冰箱冷却后享用.

Recipe source : Kuan Cooking

Sweetened Sea Coconut with Longan and Lemon  

Ingredients :

150g dried longan
1 packet fresh sea coconut ( remove the skin , wash and sliced )
1/2  piece palm sugar  ( boil with some water till dissolve and
2 litres water
some knotted pandan leaves
some sugar
lemon juice ( squeeze out juice from 1/2  lemon )
some lemon slices

Method :

1. Bring water to boil , add in dried longan , pandan leaves , sea coconut , palm sugar and sugar  , cook for 25 minutes .

2. Then add in lemon juice and lemon slices , cook for a while and turn off heat . Can be served warm or chilled  .

上海锅饼 / 冰花马蹄露 ~ Shanghai Pancake / Water Chestnuts Dessert

食谱取自 : 蓝赛珍做点心

上海锅饼

材料：

90g 面粉
30g 粘米粉
1/2茶匙 发粉（过筛）
1大匙 幼糖
2 粒 鸡蛋（打散）
180g 清水
1/4茶匙 盐

馅料 ：

豆沙

做法：

1. 将所有材料混合， 搅拌均匀过滤，备用。

2. 舀入适量的面糊在不沾底的平锅里，顺时钟转成一个圆饼，以小火煎至熟。重复至面糊用完 ( 留1/2汤匙面糊做封口用)  .

3. 将豆沙均匀的铺在煎饼中央，对折成半月形，用面糊密封。

4. 热油锅， 以中火将锅饼两面煎炸酥脆或金黄色， 取出沥干油份，切块食用。

 

 

Recipe source :  Agnes Chang Cook Book

Shanghai Pancake

Ingredients:

90g all-purpose flour
30g rice flour
1/2tsp baking power (sifted)
1tbsp sugar
2 eggs (slightly beaten)
180g water
1/4tsp salt

Filling :

Red bean paste

Method:

1. Use a hand whisk and mix all the ingredients together until smooth. Strain the batter .

2. Heat a non-stick pan and brush lightly with oil. Pour in some batter, swirl the pan to form a thin and even pancake until it cook and dry. Repeat till all batter is use up ( reserve 1/2tbsp of batter ).

3. Remove from heat, spread with filling on the half of the pancake. Then, fold into half and seal the edge with reserved batter .

4. Heat up oil, fry pancake with medium heat until golden brown on both sides, Dish out and drain on a piece of kitchen towel paper . Cut into slice and serve hot.


冰花马蹄露

材料 ：

180g 马蹄（洗净，去皮，切碎）
60g 冰糖
1000ml  清水
1粒 鸡蛋（打散）
1汤匙 马蹄粉 + 1/3杯清水调匀

做法：

1. 将1000ml清水煮滚，放入冰糖煮溶然后加入马蹄碎 .

2. 煮至沸滚后加入马蹄浆勾芡，搅拌均匀煮至浓稠。

3. 最后加入已打散的蛋液，搅匀，即可享用。

 

Water Chestnuts Dessert  

Ingredients ：

180g water chestnuts（washed , peeled and chopped）
60g rock sugar
1000ml water
1 egg  (beaten）
1tbsp water chestnuts powder + 1/3cup water ( mix well )

Method：

1. Bring 1000ml water to boil  , add in sugar. Cook to boil till sugar has dissolved. Then add in chopped water chestnuts .

2. Bring it to boil again , add in water chestnut mixture and stir till thicken .

3. Add beaten egg, stir well and serve hot .

墨鱼干猪蹄汤 ~ Dried Cuttle Fish and Trotter Soup

食谱取自 ： 女人味

墨鱼干猪蹄汤

材料：

2只（ 50g）墨鱼干
500g 猪蹄 / 猪脚 （剁块）
5粒 蒜瓣
6片 生姜
1.5公升 清水

调味料：
盐适量

做法 :

1. 墨鱼干用清水浸泡隔夜，刷洗干净，剪成小片。

2. 猪脚洗净，用沸水烫过（灼水）. 捞起 , 用清水冲洗干净，沥干。备用。

3. 锅里注入清水，大火煮沸 . 加入蒜瓣，姜片，墨鱼干片及猪脚. 再次煮滚，盖上，改用慢火煲2小时。

4. 加入盐调味，即可上桌。

Recipe source : Marvelous Ladies Creations

Dried Cuttle Fish and Trotter Soup

Ingredients :

2 nos ( 50g ) dried cuttle fish

500g trotter ( cut into pieces )
5 garlic cloves
6 ginger slices
1.5litres water

Seasoning :

salt to taste

Method :

1.  Soak dried cuttle fish in water over night . Rinse and cut into slices , set aside .

2. Clean trotter pieces , blanch in the boiling water . Dish out , rinse under cool running water , drain and set aside .

3. In a soup pot , add in water , bring to boil over high heat . Add garlic , ginger , cuttle fish and trotter pieces , bring to boil again . Cover with lid , reduce to low heat , let it cook for 2 hours .

4. Add salt to taste , serve hot .

This post is linked to Cook-Your-Books #26 , hosted by Joyce from Kitchen Flavours.

                                   

椰汁黑糯米粥 ~ Black Glutinous Rice Dessert

食谱取自 : indochinekitchen

椰汁黑糯米粥

材料 ：

250g 黑糯米
2000ml  水
100g 砂糖
2 片  香兰叶 （ 打结 ）
250g 浓椰浆 (  加入1/4茶匙盐搅拌均匀  )

做法：

1. 黑糯米洗干净，清水浸泡约3 ~ 4小时 . 沥干水分。

2. 把一锅水煮滚，放入黑糯米和香兰叶。大火煮滚后，关盖，转小火继续煮1小时或至浓稠。然后加入砂糖煮至溶化后待冷。

3. 把椰浆淋在黑糯米粥上即可，

Recipe source : indochinekitchen

Black Glutinous Rice Dessert

Ingredients :

250g black glutinous rice
2000ml water
100g caster sugar
2 pandan leaves ( knotted )
250g thick coconut milk   ( add 1/4tsp salt and mix well )

Method :

1. Washed glutinous rice and soaked for 3  ~ 4 hours . Rinsed well .

2. Place a large pot with water , black glutinous rice  and pandan leaves and bring to the boil. Once boiling, reduce heat to low . Simmer for 60 minutes until the liquid is thick and creamy . Add caster sugar, and stir until dissolved. Remove from heat and let cool  .

3. Serve in small bowls topped with 1 tablespoon of thick coconut milk each .

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary ) and hosted by May @ 厨苑食谱  .