当归猪手 ~ Braised Pork Trotter with Chinese Herbs

 

食谱取自 ： Apple Wong

当归猪手

材料 ：

1只 猪手

3片 姜

10片 川芎

6粒 红枣 （去籽 ）

5片 当归

800ml  水

调味料：

2大匙 蚝油

2大匙 生抽

1小匙 黑酱油

1/2大匙 糖

胡椒粉适量

3大匙 绍兴酒

1 大匙  薯粉水 （ 勾芡用）

做法 ：

1. 猪手放进滚水中煮5分钟, 捞起洗净沥干水分。

2. 烧热油 ， 爆香姜，加入川芎，红枣 和当归炒香。

3. 加入猪手，水和调味料煮滚。转小火焖2个小时至软。剩下的汁料加入薯粉水，淋在猪手上即可享用。

 

Recipe source : Apple Wong

Braised Pig Trotter with Chinese Herbs

Ingredients :

1 pig trotter
3 slices ginger
10 slices chuan xiong ( Ligusticum )
6 pieces red dates ( seeded )
5 slices dang gui
800ml water

Seasonings :

2tbsp oyster sauce
2tbsp soy sauce
1tsp dark soy sauce
1/2tbsp sugar
some pepper
3tbsp Shaoxing wine
1tbsp cornstarch water ( for thickening )

Method :

1. Bring a pot of water to boil , add in pig trotter and cook for 5 minutes  . Rinse and drain excess water .

2. Heat wok with some oil , sauté sliced ginger , chuan qong , red dates and dang gui  .

3. Add in pig trotter , water and seasonings . Bring to boil and turn to low heat , simmer for 2 hours until pig trotter is soft .  Then add in cornstarch water and pour sauce over the pig trotter . Serve with rice .

三巴虾米番薯煎糕 ~ Cucuk Badak ( Fried Sweet Potato cake with Savory Filling)

食谱取自 ：Butter , Flour & Me 
馅料食谱取自 ： 做粿

三巴虾米番薯煎糕

材料：

400g 橙色番薯泥 ( 去皮,切片&蒸熟）
150g 面粉

馅料：
200g  虾米
300g  椰丝
50g  辣椒 （ 我用辣椒干 ）
2支 香茅
25g 黄姜
10g  蓝姜
30g 小红葱
20g  蒜
150ml  水
1  1/2茶匙 盐
1  1/2茶匙 糖

做法：

1．馅料 : 虾米洗净，泡软剁碎 。椰丝用干锅炒香。辣椒，香茅，黄姜，蓝姜 ，小红葱和 蒜倒入搅拌机，搅拌成香料泥。

2．烧热5大匙油，炒香香料泥，加入虾米，椰丝，水，盐和糖，拌炒至干透。取出放凉，备用。

3. 面团：把所有材料放入容器里一起搅拌均匀。用上手粉搓成面团。

4. 然后平均分成12份小面团 ( 我分成50g 1份 )。休息一会儿。手摸上少许的油，把小面团搓圆，压扁包入适量的三巴虾米馅料。再搓圆, 稍微压扁 .

5. 将包好番薯糕放入油锅里，中火炸至金黄色，起锅前转大火炸数秒逼油，捞起，沥干油即可。

 

温馨提醒 ：

**  这个馅料的分量蛮多的，建议做一半或1/4的分量就够了.
**  我把剩余的馅料用来裹粽子.

Recipe source : Butter , Flour & Me  
Recipe source for the filling : Making Kueh

Cucuk Badak ( Fried Sweet Potato Cake with Savory Filling)

Dough ingredients :
400g orange sweet potatoes ( peeled ,cut into chunks , steamed & mashed  )
150g plain flour

Filling :

200g dried shrimps
300g grated coconut
50g red chillies ( I used dried chillis )
2 stalks lemon grass
25g turmeric
10g  galangal
30g shallots
20g garlic
150ml water
1  1/2tsp salt
1  1/2tsp sugar

Method :
1. Filling : Rinse dried shrimps, soak and chop finely . Toast grated coconut in a dry  pan till fragrant . Using a food processor , blend chillies , lemon grass , turmeric , garlic and shallots .

2. Heat 5tbsp oil and fry spices until fragrant , add dried shrimps , grated coconut , water , salt and sugar . Stir well till dry . Remove and leave to cool .

3. Mix all dough ingredients and knead lightly to form a pliable dough .

4. Divide dough into 12 small balls ( Mine was 50g ) . Set aside . Make a well in the centre of each dough ball and stuff with some filling . Shape it into a ball and flatten it slightly .

5. Deep fry in hot oil over medium heat until golden brown . Turn up the heat for the last few seconds to force out excess oil . Remove , drain well and serve .

Tips :

**  This filling recipe can make about 3 ~ 4cups .Suggest to make half or ¼ for the filling .
**  I used the left over filling to make Chinese Rice Dumplings .

芋泥蛋糕卷~ Yam Swiss Roll

 

 

食谱取自 ：carol自在生活

 

 

芋泥蛋糕卷     （我用的烤盘 14 x 10寸 ）

芋泥馅材料 ：

600g  芋头   （削皮，切成块状或片状，大火蒸20分钟 ）

80g  细砂糖

30g  无盐奶油  

20g  动物性鲜奶油  

盐少许

做法  ：

1. 将芋头趁热用叉子压成泥状 ( 其中100g 保留加入蛋糕体中 ) .

2. 依序將所有材料加入剩下500g 芋泥中拌合均勻即可 .

3. 放涼就可以使用.

 

蛋糕体材料

面糊材料  ：

5粒 蛋黄  

30g  细砂糖  

40g 玉米油

100g 芋泥

90g 特幼面粉   ( 过筛 )

25g 鲜奶  

盐少许

蛋白霜材料 :

5粒 蛋白  

1茶匙  柠檬汁

60g 细砂糖

做法 ：

1．将蛋黄和细砂糖用打蛋器搅拌均勻至略微泛白的程度。再将玉米油加入搅拌均勻。

2．再将芋泥和盐加入搅拌均勻。最后加入粉类和鲜奶分2次交錯混入搅拌均勻成为无粉粒的面糊.

3．将蛋白用搅拌器打出一些泡沫 , 然后加入柠檬汁及细砂糖(分2次加入) 打成尾端挺立的蛋白霜 (干性发泡) 。

4．挖一大匙蛋白霜混入蛋黃面糊中用橡皮括刀延著盆边翻转及画圈 圈的方式搅拌均勻。

5．然倒入鋪上烤纸的烤盘中用括板抹平整.進炉前在桌上轻敲几下，敲出较大的气泡,放入已经预热到170c的烤箱中烘烤20 ~ 25分钟或至熟。

6．取出倒扣, 立即把蛋糕纸撕出再铺回蛋糕表面, 以防蛋糕表面吹到风结硬皮。

7．待稍微冷, 把蛋糕反回正面, 在上半段用刀子在表面切3-4条不切到底的线条  (這样卷的時候中心不容易裂开 )。

8．将馅料適量均勻涂抹上蛋糕表面。最后用烤纸将整条蛋糕卷起 。 把蛋糕卷放入冰箱冷藏至少一小时才取出切片享用。

 

Recipe source :  carol easy life

 

 

Yam Swiss Roll      ( I used 14 x 10 inch swiss roll pan )

Yam Paste:

600g yam （ peel  , cut the yam into cube or small strips and steam on high heat for 20 minutes ）

80g caster sugar

30g unsalted butter

30g dairy whipping cream  

 

Making the yam paste :

1. Smash yam with fork while it’s still hot  ( pls keep 100g of the mashed yam for the cake  ) .

2. Mix well with caster sugar ,  unsalted butter to combine. Lastly stir in the dairy whipping cream  and mix well. Yam paste should be smooth.

3. Let it cool and set aside .

 

For the chiffon cake

Ingredients A :

5 egg yolks  ( I used A size eggs )

30g caster sugar

40g corn oil

100g  yam paste

90g superfine flour ( sifted )

25g fresh milk

a pinch of salt

 

Ingredients B ( meringue ) :

5 egg whites

1tsp lemon juice

60g caster sugar

 

Method :

1. Combine egg yolks with sugar, lightly whisk . Add in  corn oil , stir to combine .

2. Then add in yam paste and salt , stir to combine . Lastly add in flour and fresh milk in 2 ~ 3 batches .Mix until smooth and well combined .  

3. Whisk egg whites with lemon juice , beat till foamy . Gradually add in sugar, beat till stiff peaks.

4. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light. Fold the balance of egg white mixture into egg yolk mixture, combine well.

5. Pour batter into the pan , lightly tap the pan to remove air bubble. Bake at preheated oven at 170c for 20 ~ 25mins or until cooked .

6. Remove cake from pan and cool down on wire rack till cool completely.

7. Carefully turn the baked sheet cake onto a piece of baking/parchment paper. Slowly peel off the attached baking/parchment paper from the cake. Place a new piece of baking/parchment paper over the sponge. Make a few slits across the breadth of the cake at the side nearest to you with a knife.

8. Apply yam paste evenly over the surface of the sheet cake. With the shorter side/breadth facing you (if using 10 x 14 inch pan), roll the cake up tightly to form a swiss roll.  Wrap with cling film and place in the fridge to chill and set before serving

 

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom's Mom .