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 .

香兰天使蛋糕 ~ Pandan Angel Cake

食谱取自 : 天使蛋糕 @ Kevin Chai

香兰天使蛋糕

材料 :

120ml  班兰汁
1g  盐
70ml  椰浆
100g  低筋面粉
1/2小匙  班兰香精
220g  蛋白
2g  塔塔粉
80g  细砂糖

做法 :

1. 准备1个7寸圆形烤盘，底部铺上油纸。预热烤箱160c , 备用。

2. 在搅拌盆将班兰汁，盐，椰浆，面粉，班兰香精和50g 蛋白搅拌均匀，备用。

3. 在搅拌机将剩余的蛋白和塔塔粉打发至粗泡沫状，将细砂糖分次加入，继续打发至硬性发泡。

4. 把蛋白霜分次加入鲜奶糊中，搅拌均匀成面糊。

5. 把面糊倒入烤盘，铺平，盛入烤箱烘约30分钟至熟 ( 我用150度 烤60分钟 )。取出倒扣在架子上待冷却。

6. 把蛋糕从烤盘取出， 即可切片。

Recipe source : Angel Cake by Kevin Chai

Pandan Angel Cake

Ingredients :

120ml pandan juice
1g salt
70ml coconut milk
100g low protein flour
1/2tsp pandan essence
220g egg whites
2g cream of tartar
75g caster sugar

Method :

1. Line a bottom of a 7-in baking tin with greaseproof paper . Preheat oven to 160c.

2. In a mixing bowl , stir pandan juice , salt , coconut milk  , flour , pandan essence and 50g of egg whites until well combined .

3. In a mixer , whisk the rest of egg whites with cream of tartar until soft peaks forms . Gradually add in sugar , continue whisk until stiff peaks forms .

4. Gradually fold the egg white foam into milk mixture until forms batter .

5. Spread batter into cake tin . Bake in oven for 30 minutes or until cooked ( I baked for 60 minutes @ 150c ) . Remove and leave to cool on wire rack .

6. Remove cake from cake tin , slice and serve .

糯米鸡卷 ~ Glutinous Rice Chicken Roll

食谱取自 : 食尚品味 Apr / May 2016

糯米鸡卷

材料 ：

500g 糯米 ( 浸泡2小时或隔夜 )
3块 鸡腿肉 ( 去骨 )
3汤匙 油
1条 腊肠 ( 去皮， 切幼粒 )
50g 虾米 ( 浸水，剁碎 )
50g 干香菇 ( 浸软去蒂，切幼粒 )
1粒 鸡蛋 ( 打散 )
风车粉适量

调味料 :

1汤匙 蚝油
1汤匙 生抽
1汤匙 黑酱油
1/2茶匙 糖
1汤匙 麻油
胡椒粉少许

腌料 :

1/2茶匙 盐
1/2茶匙 糖

做法 :

1. 将沥干水分的糯米隔水蒸1小时。

2. 锅中烧热2汤匙油，爆香腊肠粒，虾米碎和香菇粒，倒入糯米和调味料翻炒。

3. 把鸡肉片加入腌料腌渍，再拌入风车粉。摊开鸡肉，铺上糯米馅料。借助保鲜膜，把鸡肉紧紧卷起。

3. 将鸡圈放入蒸锅蒸约15分钟，拆开保鲜膜后沾点蛋液，再裹上一层薄薄的风车粉。

4. 锅中烧热1汤匙油。放入鸡卷煎至今黄色，取出后切成厚片即可。

Recipe source : Gourmet Living Apr / May 2016

Glutinous Rice Chicken Roll

Ingredients :

500g glutinous rice ( soaked for 2 hours or overnight )
3 pieces chicken thigh meat ( deboned )
3tbsp oil
1 Chinese sausage ( skinned and diced )
50g dried shrimp ( soaked in water and chopped )
50g dried Chinese mushrooms ( soaked till soft and diced )
1 egg ( beaten )
some potato starch

Seasoning :

1tbsp oyster sauce
1tbsp light soy sauce
1tbsp dark soy sauce
1/2tsp sugar
1tbsp sesame oil
some pepper

Marinade :

1/2tsp salt
1/2tsp sugar

Method :

1. Drain glutinous rice and steam for an hour .

2. Heat 2tbsp oil in a pan . Fry Chinese sausage , dried shrimp and Chinese mushroom . Add glutinous rice and seasoning to stir-fry .

3. Marinate chicken slices with marinade ingredients . Stir in potato starch . Spread out chicken meat to top with glutinous rice mixture .

4. Steam chicken roll in steamer for about 15 minutes . Unwrap cling film , dip into beaten egg and coat thinly with potato starch .

5. Heat 1tbsp oil in a pan . Pan-fry chicken roll till golden brown, remove and cut into thick slices .

香茅黄姜炒猪肉 ~ Stir-Fried Pork with Lemongrass and Turmeric

食谱取自 : 食尚品味 Apr / May 2016

香茅黄姜炒猪肉

材料 :

300g 猪肉 ( 切片 )
5汤匙 麻油
3汤匙 姜丝
5根 香茅 ( 只取白色部分，切片 )
1汤匙 蒜茸
2汤匙 米酒

腌料 :

1小块 黄姜 ( 去皮 ，捣碎 )
1/4茶匙 胡椒粉
1/2茶匙 盐
1茶匙 糖
1/2茶匙 麻油
1汤匙 料酒
1汤匙 粟粉

做法 :

1. 将肉片和腌料一起腌制约30分钟 。

2. 热锅，倒入麻油，中火爆香姜丝至金黄色，捞起备用。

3. 锅里留下2汤匙油，倒入香茅片和蒜茸炒香。加入肉片，翻炒至熟透 ( 必要时加点清水)

4. 绕着锅边倒入米酒，略炒片刻即可起锅。撒上炸姜丝增香。

Recipe source : Gourmet Living Apr / May 2016

Stir-Fried Pork with Lemongrass and Turmeric

Ingredients :

300g pork ( sliced )
5tbsp sesame oil
3tbsp shredded oil
5 stalks lemongrass ( white portion , sliced )
1tbsp chopped garlic
2tbsp rice wine

Marinade :

1 small knob of turmeric ( peeled and smashed )
1/4tsp pepper
1/2tsp salt
1tsp sugar
1/2tsp sesame oil
1tbsp cooking wine
1tbsp cornflour

Method :

1. Marinate meat for about 30 minutes .

2. Heat oil in pan . Pour in sesame  , fry ginger over medium heat till fragrant and golden brown . Remove and set aside .

3. Retain 2tbsp oil in pan . Fry lemongrass and garlic till fragrant  Add meat and stir-fry till cooked ( add a little water if necessary ) .

4. Pour rice wine into pan in a circular fashion . Cook a while then dish out immediately . Sprinkle with shredded fried ginger to enhance the fragrance .

梹城猪肠粉 ~ Steamed Rice Rolls in Sweet and Spicy Sauce ( Penang Chee Cheong Fun )

食谱取自 : 舌尖上的梹城

梹城猪肠粉

材料 : 
4条 现成猪肠粉
50g 芝麻 ( 炒香 )

虾酱 :

300g 虾膏 
200ml 水
4汤匙 花生酱
3汤匙 糖
1  1/2汤匙 麦芽糖

甜酱 :

250g 海鲜酱
100ml 水
1 1/2汤匙 糖
2茶匙 麻油
3汤匙 生油
3茶匙 麦芽糖

辣酱 :

150g 辣椒膏
5汤匙 生油
4汤匙 水
1/2茶匙 盐

做法 :

1. 虾酱制作 : 将全部材料 （ 麦芽糖除外 ）以小火煮滚，最后加入麦芽糖拌匀。盛起待冷。

2. 甜酱制作 : 将全部材料 （ 麦芽糖除外 ）以小火煮滚，最后加入麦芽糖拌匀。盛起待冷。

3. 辣酱制作 : 将全部材料放入锅中煮滚 ，盛起待冷。

5. 猪肠粉切段，淋上三种酱料，撒上芝麻即可。

Recipe source : The Best of Penang Street Food  

Steamed Rice Rolls in Sweet and Spicy Sauce ( Penang Chee Cheong Fun )

Ingredients :
4 rolls ready-made steamed rice roll

50g sesame seeds ( roasted )

Prawn sauce :

300g prawn paste
200ml water
4tbsp peanut butter
3tbsp sugar
1 1/2tbsp maltose

Sweet sauce :

250g hoisin sauce
100ml water
1 1/2tbsp sugar
2tsp sesame oil
3tbsp peanut oil
3tsp maltose

Spicy sauce :

150g chili boh
5tbsp peanut oil
4tbsp water
1/2tsp salt

Method :

1. Prawn sauce : Cook all ingredients ( except maltose ) over low heat until boil . Add maltose and mix well . Remove from heat and set aside to cool .

2. Sweet sauce : Cook all ingredients ( except maltose ) over low heat until boil . Add maltose and mix well . Remove from heat and set aside to cool .

3. Spicy sauce : Cook all ingredients over low heat until boil .Remove from heat and set aside to cool .

4. Cut steamed rice rolls into sections , drizzle three different types of sauces over and sprinkle with sesame seeds .