面线糕 ~ Savoury Mee Sua cake

食谱取自 ： 新新饮食@第95期

面线糕

材料：

4大匙 油
1大匙 蒜米碎
1大匙 小葱头碎
30g  甜菜脯 （ 切碎 ）
100g  肉碎
8朵 香菇 （泡软 , 切薄片）
1/2条  红箩卜 ( 切丝 )
750ml  水
300g  面线 （烫熟 ，沥干）

装饰 ：

红辣椒粒
葱粒
炸葱片
虾米碎  （泡软，炸香 ）

做法 ：

1．烧热油，爆香蒜米，葱头，香菇，甜菜脯，肉碎和红箩卜，加入水煮滚。

2．加入幼面线，充分搅拌均匀至汁干，试味。

3．将1个8寸 / 20cm方形盘子抹上油，倒入炒好的面线压至平及紧。待冷。

4．切成喜欢的形状，上面用少许红辣椒粒，葱粒，炸葱片和虾米碎装饰，即可享用。

Recipe source : YumYum Magazine @ No.95

Savoury Mee Sua cake

Ingredients :

4tbsp oil
1tbsp chopped garlic
1tbsp chopped shallots
30g sweet preserved radish ( chopped )
100g minced meat
8 Chinese mushroom ( soaked and sliced ) 
1/2  carrot  ( shredded )
750ml water
300g mee sua ( blanched and drained )

For garnishing :

chopped red chilli
spring onion
fried shallots
dried shrimps ( soaked and deep-fry until golden brown )

Method :

1.  Heat up oil , sauté chopped garlic , shallots , mushrooms , preserve radish , minced meat and carrot until aromatic . Add in water and bring to boil .

2. Add in thin mee sua , stir-fry until well mixed and the sauce is dry . Taste .

3. Grease a 8” / 20cm square tin and pour in the fried mee sua . Press unti firm and flat . Leave to cool .

4. Cut me sua cake into desired shape and garnish with chopped red chilli , spring onion , fried sliced shallots and dried shrimps . Serve .

芒果西米露 ~ Mango and Sago Dessert

芒果西米露

材料 A :

120g 沙谷米（洗净 ）

材料B :

1罐 淡奶
500ml  清水
100g  白糖

材料 C :

500g 芒果肉  (搅成泥)

芒果丁适量

做法:

1. 锅里煮滚适量水，把材料A加入锅内。小火煮15分钟，一边煮，一边搅拌，以免黏成一团，或黏底。撈起，过篩过冷河（即用冷水沖）。沥干水份备用。( 沙谷米煮至中间无白点就是熟了。 )

2．淡奶，清水和白糖（材料 B ）倒入锅里煮至微滚至白糖溶，熄火。待冷，然后倒入芒果泥和沙谷米搅拌均匀。

3．待凉后，放入冰箱。要吃的时候，加入芒果丁即可。

贴士 ：

* 沙谷米煮至95%熟后，熄火，加盖，让其浸泡10分钟。沙谷米就会熟啦！

Mango & Sago Sweet Soup

Ingredients A :

120g sago / tapioca pearls ( washed )

Ingredients B :

1tin evaporated creamer
500ml water
100g sugar

Ingredients C :

500g mango puree

some mango ( diced )

Method :

1.Place water in a deep pot, bring to boil.Add in sago ,  cook at low heat for 15 minutes  . Stir constantly until sago is translucent and bubbles appear on surface. Keep stirring else it will stick to the bottom. Drain water and wash again in running water, drain water completely and set aside

2.Put ingredients B in a pot , bring to boil or till sugar dissolve ,turn off heat . Let it cool down , then pour in mango puree and sago .Mix well .

3.Refrigerate it for a few hours . Serve cold with mango cubes.

Tips :

* Cook sago until its cooked 95% with very less white dots.Switch off the stove and cover the bowl with a lid for 10 minutes.Sago will get cooked itself in the heat of water.)

南瓜西米露 ~ Pumpkin and Sago Sweet Soup

食谱取自 ： Joceline @ Butter , Flour & Me

南瓜西米露

材料：
500g 南瓜泥
1000g 清水( 或适量 )
3/4杯 沙谷米（细粒）
半杯 玉米粒  
120g 冰糖或细砂糖 ( 或适量 )
2片 班兰叶（打结）

做法 ：
1．将南瓜泥加入少许的水打烂至顺滑。

2．倒入锅里，加入适量的清水和打结的班兰叶,煮至滚。

3．加入沙谷米糖一起煮。不停搅拌，将沙谷米煮到不见白点就熟透了。

4．然后加入玉米粒，一会儿即可。

5．如果感觉浓稠，可以多加水。可以放入冰箱，冰冻的南瓜西米露会更好喝。

Recipe source : Joceline @ Butter , Flour & Me
Pumpkin and Sago Sweet Soup

Ingredients :
500g mashed pumpkin
1000g water
3/4cup sago ( small size sago )
1/2cup sweet corn kernel
120g rock sugar or  caster sugar
2 pieces pandan leaves ( knotted )

Method :
1.  Blend mashed pumpkin with some water till smooth .

2.  Pour into pot , add in water and knotted pandan leaves . Bring to boil .

3.  Add in sago and sugar . Keep stirring , until sago is cooked .

4.  Add in sweet corn kernel  , and cook for a  while . Turn off heat .

5.  If it’s too thick , add in some water . Serve hot or cold .

煎网糕 + 咖喱杂菜～ Roti Jala + Mixed Vegetables Curry

食谱取自 ： AGNES CHANG 蓝赛珍

咖喱杂菜

材料 ：
250g 包菜 ( 洗净，切块)
150g 长豆 ( 洗净，切3cm长段 )
150g 羊角豆 ( 洗净，切去头部 , 切长段 )
1条 茄子 （ 洗净，切块 ）
10粒 豆腐卜 （ 切半 ）
2000ml  水
200ml  浓椰浆  （ 我用淡奶 ）
咖哩料 ：
100g 葱头仔 （ 打烂 ）
4支 香茅 （ 打烂 ）
2大匙 咖哩叶
100g 红辣椒 （ 打烂 ）
1小匙 马来栈 （ 炒香 ）
4大匙 咖哩粉
3大匙 辣椒糊 调味料 ：
1大匙 生抽
1小匙 盐 做法 ：

1．烧热3大匙油，爆香葱头仔、香茅和咖哩叶，再加入其余的咖哩料炒香。

2．将全部材料和水加入煮滚，转小火继续煮15分钟，加入调味料和椰浆再煮滚即可上桌享用。

 

 

Mixed Vegetables Curry

Ingredients :
250g cabbage （ cleaned and cut into pieces ）
150g long bean  （ cleaned and cut into 3cm length ）
150g lady finger （ cleaned, cut into pieces  ）
1 eggplant  （ cleaned and cut into pieces ）
10 taufu pok （ cut into half ）
2000ml water
200ml thick coconut milk

Curry paste :
100g shallots （ pounded  ）
4 stalks lemongrass （ pounded  ）
2 tbsp curry leaves
100g red chilli  ( pounded )
1 tsp belacan  ( toasted )
4 tbsp curry powder
3 tbsp chilli paste

Seasoning :
1 tbsp light soya sauce
1 tsp salt

Method :

1. Heat up 3 tbsp oil, sauté shallot, lemongrass and curry leaves until fragrant. Add in the remaining curry paste ingredients and stir-fry until aromatic.

2. Add in all ingredients and bring to boil. Lower the heat and continue to simmer for 15 minutes. Add in seasoning, coconut milk and bring to boil. Dish up and serve hot.

食谱取自 ：Nasi Lemak Lover

煎网糕

材料：

400g 面粉
200g 鲜奶 （喜爱椰奶的，可以用椰奶代替）
440g  水
1/2茶匙  盐
1/4茶匙 黄姜粉
2汤匙 油

 

做法 ：

1. 把材料一起搅拌均匀至无颗粒。然后过滤。休面30分钟。

2. 中火烧热平地锅，抹上一点点油。将面糊倒入网糕杯里，将适量的面糊倒入锅里煎至熟。

3. 把网糕取出，折起卷好。

4. 把所有的面糊做完。

5. 配上咖哩即可享用。

 

Recipe source:  Nasi Lemak Lover

Roti Jala ( Malaysian Net Crepes )

Ingredients :

400g all purpose flour
200g milk ( can replace with coconut milk  )
440g water
2 large eggs
1/2tsp salt
1/4tsp turmeric powder
2tbsp cooking oil

 

Method :
1. Mix all ingredients in a mixing bowl and use a hand whisk to stir till smooth batter.Sift the batter and set aside for 30mins.

2. Brush some oil onto a non-stick pan on medium heat . Fill the Roti Jala mould with batter and quickly move the mould in a circular motion to form a lacy pattern. Leave it for few seconds.

3. Fold in both sides of the crepes and roll to form a neat package .

4. Repeat the same with rest of the batter.