♡金瓜米粉 Pumpkin Fried Bee Hoon♡

星期一金光闪闪午餐~*金瓜米粉*
简单又容易，大人小孩都爱吃~ 

材料：
金瓜2瓣（约150克）去皮, 刨丝
米粉 250克，浸软沥干水
蒜末 2大匙
洋葱 半颗，切丝
瘦肉丝，拌小饭碗
鱼饼 1片，切薄片
鸡蛋 2个，打散
水适量

调味料：
酱油 3~4大匙
鸡精粉 1茶匙
胡椒粉少许

做法：
1.先将打散的鸡蛋煎熟，切丝备用。
2.爆香用葱与蒜头，加入瘦肉鱼饼炒均匀。
3.加入适量的水和金瓜丝翻炒均匀，待滚后再加入米粉和调味料, 翻炒均匀至米粉完全吸收水份即可上碟。
4.将鸡蛋丝铺在米粉上，趁热享用~
*材料可依自己的喜好自行加入，(入虾仁，虾米，包菜，豆芽等）
*食谱参考于Guai Shu Shu  (我自行调整了些食材）

Ingredients：
150g pumpkin, remove the skin, shreded
250g, soak until soft, drained
2 tablespoon garlic
1/2 onion, shreded
shreded lean meat, 1/2 rice bowl
1 slice fish cake, sliced
2 eggs, beaten
adequate water

Seasoning：
3~4 tablespoon soya sauce
1 teaspoon chicken stock powder
pinch of pepper

Steps：
1. Preheat the wok, fried the egg, until cooked, bring it to cool down, shreded
2. Saute onion and garlic, add in fish cake and lean meat, stir fry for a while.
3. Add in adequate water, following with shreded pumpkin, mix well and bring it to boil. Add in bee hoon, seasoning, stir fry until the bee hoon fully absorb water and become softer.
4. Lay on the shreded eggs on the top and ready for served while it still hot.
Recipe is adapted from Guai Shu Shu (I modified to my family taste)

♡芝士番茄酱拌意大利面 Spaghetti with Cheesy Tomato Sauce♡

周五懒人午餐，简简单单又一餐~
小瓜们都爱吃的*芝士番茄酱拌意大利面*

材料：
意大利面 1/3包
蒜末 2大匙
罐头蘑菇 4颗，切片
肉末 2-3大匙
香肠2条，切片
生菜 4~5片，洗净切碎

调味料：
番茄酱 5大匙
鸡精粉 1/4茶匙
糖少许
酱油少许
水适量
芝士 1片（喜欢芝士浓点的可多加）
Oregano 干香料1大匙




做法：
1.首先准备一锅水，大火煮滚后，加入少许油和盐，再把意大利面加入煮至面条软，熄火拿起沥干水，备用。
2.爆香蒜末，加入肉末，香肠和蘑菇翻炒。
3.加入适量的水，鸡精粉，酱油，番茄酱和糖，让它滚开后，再加入芝士搅拌至酱汁浓稠。
4.把意大利面倒入酱汁里，拌均匀，上碟。加入生菜和撒上oregano香料即可趁热享用。
*番茄酱可以以番茄膏tomato puree或采用新鲜的番茄搅拌成酱~

Ingredients：
1/3 packet of spaghetti
2 tablespoon chopped garlic
4 button mushroom, sliced
2-3 tablespoon minced meat
2 sausage, sliced
4~5 pieces salad leaves，washed & chopped

Seasoning：
5 tablespoon tomato sauce
1/4 teaspoon chicken stock powder
pinch of salt
1 tablespoon soya sauce
adequate water
1 slice cheddar cheese（If you love more cheesy can add in more）
1 tablespoon oregano

Steps:
1.Prepare a pot of water, bring it to boil, add in pinch of salt and some oil, following with spaghetti. Bring it to cook until soft, off the heat. Drained the water and set aside.
2.Saute chopped garlic, minced meat, sausage and mushrooms.
3.Add in adequate water, seasoning, bring it to boil. Lastly add in cheddar cheese and cook until thesauce more thicker.
4.Add in spaghetti and mix together with the cheesy tomato sauce, transfer on the plate and lastly lay on some salad and oregano.
*tomato sauce can replace with tomato puree or blended fresh tomato.

♡斑斓千层蛋糕 Pandan Layer Cake♡

想动手尝试做*斑斓千层蛋糕*很久了~
刚好从老家采到斑斓叶，就敢敢动手做了~
初体验，只做两层，卖相有点差~
但是蛋糕真的好吃，尤其是存入冰箱待冷后口感更佳!

材料：
(A)
蛋黄 7个
牛奶 80毫升
粟米油 60毫升
盐 1/4茶匙
特幼粉 80克 (过筛)
香草精 1/2茶匙

(B)
蛋白 7个
幼糖 60克
柠檬汁/ 塔塔粉 1/2茶匙

(C)

斑斓叶6~7片，加水打成汁，隔渣取汁700毫升

椰浆 300毫升（我用牛奶代替）

幼糖 120克

燕菜粉 10克

Hoen Kwe 绿豆粉 100克

蛋糕体做法：
1.将材料(A)蛋黄用手拌打蛋器打散，逐一地加入牛奶，粟米油，盐，香草精混合均匀，然后分次的加入特幼粉，拌匀至无颗粒。
2.准备另一个大盆，将蛋白和幼糖(材料 B),用电动搅拌器打发。加入柠檬汁打至蛋白拿起尾端呈现弯尾即可。
3.将1/3 的蛋白加入刚才已拌好的面糊中，用勺子(spatula)以切割和fold in 方式将它拌匀。
4.将步骤3分次倒入蛋白中，以同样的方式将它完全拌均匀。
5.将面糊倒入四方模中，轻轻地敲一两下(以便排出多余的泡泡)
6.预热烤箱，以160摄氏烤30-40分钟。
7.烤好后，取出待凉后，将蛋糕切成两层。

*（温度依个人烤炉的热情，自行调整）

斑斓层做法：

1.将牛奶和斑斓汁拌均匀分开两份。一份 700毫升倒入锅中，另一份 300毫升加入绿豆粉搅拌均匀，备用。

2.将那 700毫升的加入燕菜粉，幼糖煮滚，再转小火拌入那已拌好的 300毫升绿豆粉浆（拌入之前记得要再次搅拌和过筛），煮至粉浆浓稠即可熄火。

3.把浓稠的粉浆倒入模型中，确保粉浆均匀，然后铺上一片蛋糕，用手稍微把蛋糕压下去，再重复之前的步骤直到铺完为止。（过程中确保斑斓粉浆是完全把蛋糕覆盖着）

4.待蛋糕完全冷却后，才存入冰箱至少两小时就可切开享用了~

*斑斓层食谱与做法是参考枫林温馨花园

Pandan Layer Cake

Ingredients:

(A)
7 egg yolk
80ml milk
60ml corn oil
1/4 teaspoon salt
80g super fine flour (sifted)
1/2 teaspoon vanilla essence

(B)
7 egg white
60g granulated sugar
1/2 teaspoon lemon juice/ cream of tatar

(C)

6~7 pieces pandan leaves，blend with water，sifted and get 700ml of pandan juice

300ml of coconut milk（I replace with full cream milk）

120g  granulated sugar

10g jelly powder

100g Hoen Kwe cake flour

Steps of Sponge Cake：
1. Whisk all the ingredients (A)~egg yolk,milk, corn oil & salt, vanilla essence in a large mixing bowl. Add in sifted super fine flour, mix well.
2. With another big bowl, add in egg white & sugar (with 2-3 batches), lemon juice (ingredients B), whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step1). Use spatula to fold in and slowly mix it well.
4. Pour gradually the mixture (step 3) into remain meringue, use the same step, fold in with spatula mix well.
5. Pour the batter into the cups.
6. Bake in the 160 celsius preheated oven for 30-40 minutes.
7. Bring the cake cool down. After that cut the cake into two layer.

Steps of Pandan Layer

1.Mix the milk with pandan juice well, separate into two portion. one portion with 700ml pour into a      small pot, another portion 300ml, mix with hoen kwe cake flour, set aside.

2.Boil the 700ml pandan mixture together with sugar and jelly powder, turn to low heat. Mix in the second portion 300ml that already mixed with hoen kwe flour in step 1. (make sure sifted before mix in), bring it to boil until the pandan mixture become thicker,off the heat.

3.Pour the pandan mixture into the square mould for the first layer，following lay a piece of cake and  use hand slightly press down the cake. Repeat the step until all finished. (make sure the pandan  mixture is fully covered with the cake)

4.Keep in the refrigerator for at least two hours before ready for served.

*Pandan Layer recipe and steps adapted from Maple Grace Garden

♡虾米辣椒炒长豆 Dried Shrimps Stir Fry Long Beans♡

十多岁时和妈妈学煮的第一道菜就是这*虾米辣椒炒长豆*
这是一道看起来简单不过的炒菜。
然而，当时的我怎么也拿捏得不好~
不是长豆炒得不够熟，味道还带青涩味；
就是加太多的水去炒导致失去长豆的爽口。
经过不断的磨练，熟能生巧，我总算拿捏到超这道菜的技巧，炒出来的长豆充满了虾米香的味道，不软也不太硬，适合我家人的口味~！

材料：
长豆 1把，浸泡水后洗净，切段
虾米 2大匙，浸软
红辣椒 1~2条，浸泡后去籽，切段
蒜头 4~5瓣，去依
水适量

调味料：
盐 1/2茶匙
酱油1~2大匙
味精/ 鸡精粉少许（可以不放）

做法：
1.将红辣椒，蒜头和虾米放入研钵捣烂，备用。
2.锅中倒入少许油， 将捣烂的辣椒虾米爆香，倒入长豆翻炒。
3.加入适量的水（少许就好，不够可以再加）和调味料翻炒一下。
4.待长豆稍微软身一些（用锅铲在长豆上压，如果长豆切得断就可以啦), 翻炒多一下就可上桌了。

Dried Shrimps Stir Fry Long Beans
Ingredients:
1 handful of long beans，soak for a while, washed and cut into sections
2 tablespoon dried shrimps，soaked
1~2 red chillies，soak for a while，removed seeds and cut into sections
4~5 cloves of garlic
adequate water

Seasoning：
1/2 teaspoon salt
1~2 tablespoon soya sauce
pinch of ajinomoto or chicken stock powder (optional）

Steps：
1.Put the red chiliies, garlic and dried shrimps into mortar and grinding with pestle until finely.
2.Preheat the wok, pour in some oil, saute the dried shrimps chillies until fragrant, add in long bean and stir fry.
3.Add in some water and seasoning and stir fry.
4.Bring long bean cook until a bit softer (use the spatula to test, if the long bean can cut into two mean it is cooked), off the heat and transfer to a plate. Ready for served with rice~

♡香辣马铃薯面包酥 Toasted Bread with Spicy Potatoes♡

小时候，妈妈常把吃不完快要过期的面包变通一下，成了另一种下午茶点心。
妈妈的做法是把炒好的马铃薯丁，放在面包上然后卷起，下锅去炸至金黄色，那外脆内软的面包真的是好好吃~！
今天轮到我同样的要消掉快过期的面包~同样的食材，不同的做法，面包做好后拿去烘，口感依然一样香脆~
贪吃的我还撒了些芝士在面包上，味道更加美味可口~！
美味下午茶*香辣马铃薯面包酥*出炉啦！~

材料：
(a)马铃薯2个, 洗净去皮切小丁
    咖喱叶 1小棵, 洗净
    洋葱 1/3个, 切小丁
    水适量
(b)面包 10片
    芝士少许
    蛋黄 1个, 加入1大匙牛奶拌匀

调味料：
渔翁牌咖喱粉 2大匙, 用少许水拌匀
酱油适量

用具：
土司面包压模

做法：
1.把洋葱和咖喱叶爆香，加入拌好的咖喱粉炒香。
2.加入马铃薯炒均匀后加入酱油和适量的水，焖煮至马铃薯软后就可熄火，拿起待凉备用。
3.将马铃薯放在面包上，再盖上另一片面包，用压模压出一个正方形面包，要注意挤压时要注意面包的边边是完全封口的，这样馅料才不会流出来。
4.预热烤箱，在面包面上涂上蛋液，再撒上芝士，以180度，烘至面包与芝士至金黄色即可（约15分钟）
*烘烤的时间和温度依个人的烤炉自行调整
*馅料也可以是沙丁鱼或咖椰馅料~

Ingredients:

(a)2 potatoes, diced after remove the skin
    1 smal stalk curry leaves, washed
    1/3 big onion, diced
    adequate water
(b)10 slices of bread
    Mozzarella cheese
    1 egg yolk, plus a tablespoon of milk, mix well

Seasoning：
2 tablespoon of curry powder, mix well with some water (I use curry powder cap penangkap ikan)

2-3 tablespoon soya sauce

Tools：
pocket sandwich maker mold

Steps：
1.Saute onion and curry leaves, following with curry mixed until fragrant.
2.Add in diced potatoes, seasoning and adequate of water and bring it to cook until the potatoes soft. Turn off the heat, set aside bring it to cool down.
3.Lay the potatoes on a slice of bread and cover the top with another piece of bread. Use the sandwich maker mold to cut out the bread. Make sure the bread is fully covered at all side.
4.Preheat oven with 180 celsuis, egg wash for the top of bread and lastly spread some mozzarella cheese on it. Bring it to bake until golden color for about 15 minutes.

♡香茅棒棒肉 Pork Pops on Lemon Grass Sticks♡

又是周五啦~

今天没空上巴刹，冰箱里的食材还有些肉碎，沙葛和芋头

随意做了这道*香茅棒棒肉*

我的私房菜就地取材，灵机一变~

味道出来好香~好有口感，不错吃噢！~

香茅棒棒肉

材料：
(a)香茅 10支，去尾部，洗净，稍微拍扁
(b)五花肉碎200克 （可以以鸡肉，或双胶代替）
萝卜丝 2大匙
沙葛丝 2大匙
芋头丝 2大匙

调味料：
酱油 2大匙
胡椒粉适量
薯粉少许
鸡精粉 1/4茶匙
黄姜粉 1/2茶匙
糖少许

做法：
1.将材料(b)与调味料拌均匀，存入冰箱至少一小时。
2.将腌制好的肉碎取出，用手将肉碎酿在香茅尾部，捏紧定形。
3.准备一个不粘平底锅，将香茅棒棒肉放入，慢火煎，轻轻地返另一面煎至两面金黄色即可上桌。

Ingredients:
(a)10 stalks of lemon grass
(b)200g minced meat （can replace with minced chicken or beef )
Chopped carrots 2 tablespoon
Chopped yam 2 tablespoon
Chopped sengkuang (jicama) 2 tablespoon

Seasoning:
2 tablespoon soya sauce
Pinch of pepper
1 teaspoon tapioca flour
1/4 teaspoon chicken stock powder
1/2 teaspoon turmeric powder
Pinch or sugar

Steps：
1.Mix all the ingredients (b)with seasoning and keep in the refrigerator for at least one hour.
2.Dampen your hands, press the minced meat mixture on the bottom part of lemon grass to form a oval shape.
3.Put the pork pops on a non stick pan bring it to broil 3-4 minutes each side until golden brown color and ready for served.

♡咖椰酥 Vs 咖椰芝士酥 Kaya Puff Vs Kaya Cheese Puff♡

简易懒人版的宵夜与明天的早餐~ 咖椰酥 Vs 咖椰芝士酥~ 

孩子吵只要多加芝士，就多铺些芝士变成~咖椰芝士酥 ；

老公只要原味斑斓咖椰酥

相同材料，两种口味，满足大小的食欲~

材料：

酥皮5片
咖椰半罐

Mozzarella 芝士(可以不加）
蛋黄1颗加1大匙牛奶，拌匀

做法：
1.把1片酥皮用杆子杆开，用小刀割成两片。

2.舀1茶匙咖椰放在酥皮上，然后对折酥皮，用叉子压紧酥皮边封口。

3.涂上蛋黄液。如果喜欢芝士的可在酥皮上撒上芝士。

4.预热炉后，以170°C烘至金黄色即可(20～30分钟)。

*温度与时间依各人的烤炉自行调整。

Ingredients：

5 pieces of puff pastry
1/2 bottle of kaya

Mozzarella cheese (Optional）
1 egg yolk &1 tablespoon milk，mixed well

Steps：
1.By using rolling pin, roll out a piece of puff pastry and cut it into 2 pieces.

2.Add in 1 teaspoon of kaya on the puff pastry, fold it into triangle shapes and seal the puff side by using a fork to prevent the fillings leak out.

3.Apply egg yolk on the top of puff. You may spread some mozzarella cheese on the top if you like.

4.Preheat oven, bring it to bake for 20~30 minutes with 170°C until golden brown color.

♡姜茄炒海虾 Stir Fry Prawns with Ginger and Tomato♡

周五乱炒一番的晚餐~姜茄炒海虾
今早难得买到新鲜的海虾，
难得鲜甜，就亲猜搭配~
姜片，番茄加上少许枫干叶，
鲜虾爽口，味道清甜带着微微的枫干叶味~
结果出来还不错唷！

材料：
中型海虾 10只，去肠洗净
文冬姜片 6片
番茄 1个，浸泡水后洗净切成八块
疯柑叶 3-4片，切碎
洋葱 半个，切片
蒜头2瓣，切片

调味料：
鸡精粉 半茶匙
酱油少许
Maggi seasoning 2-3滴

做法：
爆香蒜片，姜片和洋葱加入鲜虾快速翻炒一下。加入少许水，番茄，疯柑叶和调味料再翻炒至虾身卷起就可以上碟了。

Ingredients：
 10 Medium size prawn
6 sliced ginger
1/2 onion, sliced
1 tomato, washed and cut into 8 pieces
3-4 kaffir lime leaves
2 cloves garlic, sliced

Seasoning:
chicken stock powder 1/2 teaspoon
soya sauce 1 tablespoon
Maggi seasoning 2-3 drops

Steps:
Saute sliced garlic, onion and ginger until fragrant. Add in prawns and quick stir fry. Add in adequate water, tomato, kaffir lime leaves and seasoning and stir fry again until prawns well cooked.

♡香菇云耳焖鸡 Stewed Chicken with Mushrooms & Cloud Ear Fungus♡

星期三雨天简易晚餐~香菇云耳焖鸡
热腾腾的搭配白饭，简单好滋味~

云耳含有着非常丰富的蛋白质，脂肪，维生素以及矿物质，有益气、充饥、轻身强智、止血止痛、补血活血，减少血液凝块等功效。云耳富含多糖胶体，它的胶质可把残留在人体消化系统内的灰尘、杂质吸附集中起来排出体外，从而起到清胃涤肠的作用。它还有抗癌和治疗心血管疾病功能。
（资料来自网络~）

做法：
鸡腿肉 3只，洗净切块
香菇6~8朵，浸泡软后洗净
云耳 5 克，浸泡软后洗净
文冬姜 1拇指大， 切片
水适量

调味料：
香菇蠔油4~5大匙
胡椒粉少许
酱油 1大匙
米酒 2大匙
麻油 2大匙

做法：
1.先将鸡肉和香菇与蠔油，胡椒粉和酱油拌匀，存入冰箱腌制至少一小时或更久。
2.热锅，倒入麻油把姜片炒香，加入已腌好的鸡肉和香菇一起翻炒。
3.待鸡肉稍微干水，加入适量的水，滚后加入云耳一起翻炒，然后将它倒入砂煲里继续以小火焖煮至熟。
4.上锅前，加入米酒拌匀就可以了。
**如果喜欢吃香菇或云耳可以多加
**调味料份量可以自己的口味自行调整~

Stewed chicken with mushrooms & ear cloud fungus
Ingredients：
2 whole leg chicken, washed and cut into pieces
6~8 dried mushroom，soak until soft and washed
5g of cloud ear fungus, soaked
1 inch ginger, sliced
adequate of water

Seasoning：
4~5 tablespoon mushroom oyster sauce
pinch or pepper
1 tablespoon soya sauce
2 tablespoon rice wine
2 tablespoon sesame oil

Steps：
1.Marinate the chicken & mushroom with oyster sauce, pepper and soya sauce and keep it in the refrigerator for at least one hour or more longer.
2.Preheat the wok, add in sesame oil and saute sliced ginger until fragrant, following add in chicken and mushrooms, stir fry for few minutes.
3.Add in adequate water, bring it to boil. Add in cloud ear fungus and stir fry well. Transfer the it into a clay pot and continue stew with low heat until the chicken soft and well cooked.
4.Before off the heat, add in rice wine and mix well. Ready for served with white rice~

♡生炒糯米饭 Stir Fried Glutinous Rice♡

记得小时候，阿嫲做的糯米饭总是QQ粒粒分明的。
糯米饭上还会撒上青葱粒，炸葱和炒香的花生米，咸香弹牙，非常有口感。。。
今天尝试以 Dato Lee Wing Kong 分享糯米饭的做法，材料方面参考Guai Shu Shu 的食谱
自己动手做了*生炒糯米饭*来回味一下小时候吃过的味道~
吃着，吃着。。。想起我阿嫲来了~

材料:
糯米420克,香米180克，洗净后，浸水至少两个小时（我浸泡过夜）
花生100克 
蒜末 2大匙
虾米2大匙,洗净泡软切幼粒
香菇3颗,泡软切丝
腊肠2条,去依切片
鸡腿肉 1支，去骨切小丁
（鸡腿肉用少许胡椒粉，酱油和薯粉腌）
青葱1棵，洗净切粒
红辣椒 1条，切丝
炸葱头片3大匙

调味料:
食油2大匙
蠔油2大匙
酱油2大匙
鸡精粉2茶匙
胡椒粉适量
黑酱油少许

做法:
1.将浸泡的糯米和香米，沥干水，加入少许食油，拌均匀。
2.倒入蒸盘，大火隔水蒸约40分钟。熄火，把蒸好的米饭取出待凉。
3.待米饭凉后，加入所有的调味料倒入米饭中，搅拌均匀，备用。
4.用少许油把花生炒香,撒上少许盐巴，备用。
5.爆香葱头片和虾米,过后再加入香菇，鸡腿肉和腊肠,炒至出味。
6.加入已经拌匀的糯米，以小火不断翻炒至糯米饭熟软,松散而不会粘成一团。翻炒过程约25-30分钟。
4 .享用时,拌入花生米,青葱粒和炸葱，口感更美味!!!
**炒后感: 建议用不粘锅来炒糯米饭;也需要多多耐心不断翻炒以免粘锅而烧焦。

Ingredients：
420g glutinous rice, 180g fragrant rice, (washed and soak in the water for at least 2 hours)
100g groundnuts
2 tablespoon chopped garlic
2 tablespoon dried shrimps, washed and chopped
3 mushrooms, sliced
2 lap cheong (chinese sausage), sliced
1 whole chicken leg，deboned and diced
（marinate with some soya sauce, pepper & tapioca flour）
1 stalk of scallion，chopped
1 red chilli, chopped
3 tablespoon of fried shallots

Seasoning:
2 tablespoon cooking oil
2 tablespoon oyster sauce
2 tablespoon soya sauce
2 teaspoon pepper
1~2 tablespoon dark soya sauce

1.Drain the soaked rice, Mix together with some cooking oil,
2.Transfer into steam pan, steam for about 40 minutes with high heat. Off the heat, bring the glutinous rice out and set aside to cool down.
3.After the rice cool down, add in all the seasoning, mix well.
4.Stir fry groundnuts with some oil until fragrant, add in a pinch of salt, set aside. 
5.Saute chopped garlic, dried shrimps until fragrant. Add in mushrooms, chicken and sausage,stir fry until chicken well cook and aroma.
6.Add in steamed glutinous rice，keep stir fry and well mixed with low heat. Stir fry the rice until soft and friable for about 25~30 minutes.
4.Transfer to a plate. Add in some fried shallots, fried groundnuts, red chilli & chopped scallions together to a better taste.