Showing posts with label Taiwanese. Show all posts
Showing posts with label Taiwanese. Show all posts

Sunday, 27 December 2015

台湾油饭 ~ Taiwanese Steam Glutinous Rice




食谱取自 新新饮食 @ 98

台湾油饭

材料:
1kg  糯米( 浸水隔夜, 沥干)
4大匙
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
250ml  

调味料:
4大匙 酱油
1/2小匙
1小匙
1小匙 胡椒粉
1/2小匙 五香粉
2大匙 麻油

做法
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  .
                           photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Friday, 7 August 2015

柠檬爱玉冰 ~ Lemony Ice Jelly Dessert ( Taiwanese Ai Yu Jelly )

 
超级简单的爱玉冰,喝了透心凉,爽。。。。
柠檬爱玉冰
材料 :
25g 爱玉预拌粉
700ml  清水
1~ 2 柠檬  ( 取汁 )
0.7ml  冰水
糖浆 细砂糖 + 热水搅伴均匀)( 也可用蜂蜜
1  龙眼 / 黄梨
做法
1. 0.7ml清水加入锅里。倒入爱玉预拌粉煮至滚后,倒入碗里待凉。然后放入冰箱里凝固。
2. 再将凝固好的爱玉冻切块,加入罐头龙眼/风梨
3. 加入适量的冰水、糖浆/蜂蜜、柠檬汁和柠檬片,搅拌均匀后即可享用。
 
Lemony Ice Jelly Dessert
Ingredients :
25g  Ice Jelly powder
750 ml water
1 ~ 2 lemons squeeze out juice
0.7ml  iced water
syrup ( caster sugar + hot boiling water mix until well combined ) ( or honey )
1 canned longan / pineapple
Method :
1. Mix powder with 1500 ml water in a pot. Bring to boil till the powder dissolves . Remove from heat and leave to cool before chilling in the fridge for a few hours.
2. To serve  , cut the chilled ice jelly into small pieces . Mix in canned fruits .
3. Add iced water , syrup/honey , lemon juice and lemon slices  , mix well and serve cold .
 
 

Thursday, 6 August 2015

木瓜牛奶 ~ Papaya Milk


 
食谱取自 carol 自在生活

木瓜牛奶 ( 3人份 )

材料 :
400g  木瓜
500ml  鮮奶
2大匙 蜂蜜
10 ~ 12 冰块

做法 :
1. 木瓜去皮去仔取400g切成小块。

2. 将所有材料依序放入果汁机中,盖上盖子将所有材料搅打至细滑均勻即可

3.马上享用。

 
補充 :
1. 蜂蜜可以用果糖或细砂糖代替,甜度请依照自己喜欢调整。
 
2. 木瓜选择越熟软的越好,木瓜份量会影响牛奶浓稠度,依照自己喜欢斟酌增減
 
3. 冰块若不加,请多加100ml 清水 .
 
4. 喝多少就做多少,打好的木瓜牛奶马上喝不能久放,避免木瓜中的酸使得牛奶分离

Recipe source :  carol easy life

Papaya Milk

Ingredients :
400g papaya
500ml  fresh milk
2tbsp honey
10 ~ 12 ice cubes

Method :
1. Peeled skin and use a spoon to scoop out all of the seeds.  Discard the seeds . Cut into cubed .
 
2. Pour all ingredients into a blender , covered and blend till smooth and creamy .

3. Serve immediately .

 
Tips :
1. Honey can be replaced by caster sugar .

2. Choose a overly ripe papaya . The ripeness of the papaya not only affects the flavour of the drink, but also the texture of it.

3. You may omit ice cube , but please add  additional 100ml milk .

4. Must serve immediately .


Friday, 5 September 2014

刈包 ~ Taiwanese Braised Pork Buns ( Gua Bao )


 

 
 
刈包

包皮材料:
300g 包粉
1 1/2 tsp 即溶酵母
180g 温水 (大约)
30g 幼糖
1/2tsp双倍发粉
1汤匙白油

葱香卤肉材料和做法请参考这里.


做法:
1. 把酵母、糖和温水搅溶。

2. 加入其它材料搓成光滑面团。水份不够可自行加水至成软团即好.发酵30-40分钟至双倍大。

3. 待面团醒发后用刀将其分割成每份约70g的小面团,滚圆,用湿布盖住,静置5分钟.把面团的借口朝下, 擀成椭圆形,表面刷上沙拉油,对折成半圆形 . 排在油纸上。

4. 将包子直接放入蒸盘内,盖着发酵30分钟。

5. 蒸锅中水开后放入荷叶包,大火15分钟左右即可取出.

6. 将荷叶包切半, 放入卤肉和生菜即可。

 

Taiwanese Braised Pork Buns  ( Gua Bao )

Ingredients :
For buns
300g pau flour / Hong Kong flour
1 1/2 tsp instant yeast
180g of warm water (about)
30g caster sugar
1/2tsp double baking powder
1 tablespoon shortening

For braised pork belly , please refer here .
 
Method :
1. Add yeast, sugar and warm water into a mixing bowl and stir thoroughly .

2. Add in others ingredients and knead till become a smooth dough.  Cover bowl with cling film and prove for 30-40 minutes until doubled the size .

3. Divide dough into 70g each .Roll dough into round shape . Rest for 5 minutes . Very gently roll round dough cut-outs vertically to lengthen it into ovals . Fold ovals into half and place on greaseproof paper .

4. Prove the dough again for 30 minutes .

5. Pour tap water into steamer/wok and steam for 15 mintues

6. Serve by sandwiching the braised pork belly slabs between steamed chinese white buns and chinese lettuce.

 

Wednesday, 27 August 2014

台湾九份芋圆 ~ Jiufen Taro and Sweet Potatoes Balls


 


芋圆是台湾的著名传统甜点。其中以小城九份的最为著名。以蒸煮压制成泥的芋头或地瓜(番薯)制成,热食冻食都可以。芋圆爽口弹牙,无论是芋圆还是地瓜圆,都很绵甜香糯。这道台湾小吃其实制作起来年并不复杂,材料也十分简单,喜欢吃甜品的你不妨一起学做这款吧。

食谱取自 GoodFood Magazine @ July 2014

台湾九份芋圆

材料 ( 芋圆 )
400g 芋头(去皮 ,切块
50g 细砂糖
150g  木薯粉
50ml

材料 (番薯圆) :
400g  番薯 ( 去皮 ,切块 )
50g 细砂糖
150g  木薯粉
50ml

甜汤材料:
900ml
10g 拍扁
500g 黄砂糖

 
做法:
1.甜汤 :将糖浆材料放入锅里,煮至滚。转小火煮至入味。待冷备用。

2.芋圆/番薯圆 :芋头/番薯放入2个大碗里,移到蒸笼或电锅里蒸熟,取出加入细砂糖,用叉子压烂 压烂后加入木薯粉和水搓匀成软硬适中且不粘手的粉团(水要慢慢的加入哦! )。如果粉团太黏手可以再加些薯粉,太干可以加些水,直到面团不粘手即可。

3. 把粉团搓成细圆的长条形,切成2.5cm。撒些太白粉防粘。 1
           
                   ~ 1 / picture 1 ~



4. 煮滚一锅水,把芋圆/番薯圆放入,煮至芋圆/番薯圆浮在水面,即可捞起。

5.沥干水份,即可配上甜汤享用。

 
 
This is a traditional dessert from a town called Jiufen in Northern Taiwan .
The taro balls can be made by mixing mashed taro with water and sweet potato flour or potato flour, making the taro balls more springy or softer respectively . It can be served with syrup either icy or hot.
 

Recipe source : GoodFood Magazine @ July 2014

Jiufen Taro and Sweet Potato balls

For the taro balls :
400g taro ( peeled and cut into cubes )
50g sugar
150g tapioca flour
50ml water

For the sweet potato balls :
400g sweet potatoes ( peeled and cut into cubes )
50g sugar
150g tapioca flour
50ml water

Ingredients ( For the syrup ) :
900ml water
10g ginger
500g dark brown sugar

 
Method :
1. Place the ingredients for the syrup into a stockpot .  Bring to boil , then simmer over low heat until the liquid is reduced by half  . Set aside to cool .

2. Prepare the taro balls ans sweet potato balls separately , but using the same method . Steam the taro / sweet potatoes until tender , then mash and mix with sugar while hot . Add the tapioca flour and water , knead until the mixture comes together add in water by batch . If the mixture is sticky , add a little more tapioca flour and knead again until it’s not sticky  .

3. Roll the mixture into a long roll and cut into 2.5cm lengths . ( Picture 1 )

4. Boil a pot of water and gently lower the taro and sweet potatoes balls into the boiling water . Let them boil until the balls float to the surface . Remove and place into a basin of iced water to cool .

5. Drain the balls and serve with the syrup .

 

I am submitting this post to Asian Food Fest : Taiwan ~ August 2014, hosted by Alan of Travelling Foodies .

 
This post also linked to Cook-Your-Books #15 , organized by Joyce from Kitchen Flavours.