♡传统古早味白米饭发糕 Traditional Rice Huat Kueh♡

明天就是农历八月初一了！
三天前就动手做这*传统古早味白米饭发糕*
将酒饼和米饭混合发酵两天，再与粘米粉混合搁置十二小时，
虽说蛮长的时间，但是今晚蒸出来的发糕笑得好开心，
口感细绵一极棒，大爱它淡淡的酒香饭香味！~
感谢 Jaclyn San 的分享~

食谱来自 杰克琳。珊 小小厨房记 Jaclyn San Kitchen 

材料：
(A)白米饭 370克
    甜酒饼 1 1/2个

 


















幼糖 2小匙
(B)粘米粉 500克
     幼糖 300克
     清水 600克
(C)果子盐 (Eno 蓝色原味包装) 2包
     红色素 少许 （可以不放）

用具：
干净有盖的玻璃罐
纸杯

做法：
1.将材料 (A) 混合均匀，放入玻璃罐里，盖起来放在阴凉出发酵48小时。
2.两天后，将已发酵的(A)材料倒入搅拌器里，搅拌成糊状。
3.将(B)材料混合均匀，再加入步骤2的发酵糊内，搅拌均匀。用块布盖好搁置12小时。
4.12小时后，加入材料(C)再拌均匀。倒少许面糊在另一个碗内与红色素拌匀。
5.将面糊倒入纸杯里，然后以大火蒸15分钟。
（蒸发糕的过程记得不可以开盖哟）

Ingredients：
(A)370g cooked white rice
     1 1/2 pieces ragi / yeast
     2 teaspoon caster sugar
(B)500g rice flour
     300g caster sugar
     600g water
(C)2 packet (Eno blue color original flavour)
     few drops red color (optional)

Tools：
cleaned & dry glass jars with cover
baking cups

Method：
1.Mix well all ingredients (A), transfer it into the glass jars, cover it and keep in a cool place to ferment for 48 hours.
2.After two days, blend the fermented ingredients with blender.
3.Mix the ingredients (B), following add in blended fermented batter and mix well. Cover with a piece of clothes and set aside for another 12 hours.
4.After 12 hours, add in ingredients (C), mix together gently. Transfer some batter into another bowl and mix with few drops of red color.
5.Transfer the batter into baking cups. Steam under high heat for 15 minutes.
(Do not open the steamer lid during steaming process. )
Recipe adapted from Jaclyn San Kitchen 

♡芋头糕 Yam Cake♡

今早在巴刹买到本地芋头，
就自己“煲办”做了*芋头糕*
这次下足虾米和一些菜卜碎
满足想念已久的味道！~

材料：
(A)芋头 约500克，去皮切丁
     虾米 80克，浸软后洗净剁碎 （依个人口味，我是喜欢多多虾米香）
     菜卜碎 3大匙，浸泡五分钟后洗净沥干水
     小红葱 10颗，切片
     蒜头 5瓣，剁碎
     五香粉 1茶匙

(B)粘米粉 300克
     薯粉 3大匙
     清水 1200毫升
     (以上材料预先半均匀)

(C)青葱粒
      红辣椒丝

调味料：
盐巴 适量
胡椒粉 少许
鸡精粉 适量

做法：
1.预先将红葱片油炸至香脆，捞起备用。
2.爆香虾米和菜卜碎至干身，捞起备用。
3.爆香蒜头碎，加入芋头、五香粉、调味料和2大匙已炒好的虾米菜卜碎 (步骤2)一起炒均匀。
4.加入已经半均匀的材料(B)，以中小火不停搅拌至浓稠即可拿起，倒入蒸盘里。
5.以大火蒸1个小时，即可取出。待凉后就可以切块，撒上炒香的虾米菜卜碎、炸葱、青葱和辣椒丝。
6.享用时，搭配辣椒酱味道更佳。

Ingredients：
(A)1 medium size yam (about 500g), removed skin & diced
     80g dried shrimps，soaked, washed & chopped
     (depend on your own favourite. I love more dried shrimps more fragrance)
     3 tablespoon chopped preserved radish (cai poh), Soak for 5 minutes, washed & drained
     10 shallots, sliced
     5 cloves garlic, chopped
     1 teaspoon five spices powder

(B)300g rice flour
     3 tablespoon tapioca starch
     1200 ml water  
(mixed & combined well)

(C)chopped scallions
      sliced red chillies

Seasoning：
salt to taste
dash of pepper
chicken stock powder to taste

Method：
1.Fried sliced shallots until golden brown color, drained and set aside,
2.Saute chopped dried shrimps and chopped preserved radish until fragrance, drained and set aside.
3.Saute chopped garlic until fragrance. Add in yam, five spices, seasoning and dried shrimps (method no.2) and mix well.
4.Pour in mixture (ingredients B), Keep stirring until the mixture getting thicken under medium low heat. Transfer the mixture into steam tray,
5.Steam for about 1 hour under high heat. Bring it to cool down and cut into pieces. Sprinkle some fried dried shrimps with chopped preserved radish, fried shallots, scallions and fresh chillies.
6.Best served with  chilli sauce.

♡自制浓缩桔子汁 DIY Calamansi Lime Juice Concentrate♡

再次动手做了 *自制浓缩桔子汁*
这次用了一公斤桔子来做了一大罐，
待冷后可存入冰箱收藏，
必要时舀出两、三汤匙来泡热水，
是我家~感冒的必备饮料。

据说~桔子有润喉，止咳化痰功效，对防治感冒及相关併发症有良好的作用。
桔子所含的维生素C和维生素还能够对抗血管硬化，冠心病有所帮助。

挤出来后的桔子皮还可以加黑糖，用来做酵素，一举两得啊！环保又不会浪费~
环保酵素做法可参考这里♡

材料：
桔子 1公斤
冰片糖 4包
盐 1茶匙

用具：
消毒后沥干的玻璃瓶 1个

做法：
1.准备一个大盆，里面装满水，加入1茶匙的盐。将桔子放在盐水里浸泡10分钟。过后，再过滤清水，轻轻地用手洗净表皮，沥干水份。
2.用小刀子把桔子横切成两半，把里头的种子挖出来，再挤出桔子汁。
3.将挤好后的桔子汁倒入小锅中，加入冰片糖，以小火煮至冰片糖完全熔化及浓稠即可熄火,（期间记得要搅拌以免片糖烧焦在底部)。
4.待桔子汁完全冷却后，可装入玻璃瓶，存入冰箱。需用时，用干净的汤匙舀出2~3大匙泡热水即可饮用。（如果喜欢冷饮的也可加入冰块）

Ingredients：
1 kg Calamansi Lime
4 packet of brown sugar in pieces
1 teaspoon salt

Tools:
a clean and dry glass container

Steps：
1.Soak calamansi limes with a pot of water and 1 teaspoon of salt for at least 10 minutes. Rinse it with water and slightly rub the lime skin with hand. Drained and dry the calamansi limes.
2.Cut the lime half and remove the seeds, squeeze out the juice.
3.Pour the juice into a small pot, following with brown sugar, bring it to boil in low heat. Keep monitoring and stir the juice until the brown sugar totally melt and mix with the juice and become thicken off the heat.
4.Let the juice cool down, pour into the glass container. Ready for keep in refrigerator. Once necessary, spoon out 2~3 tablespoon by using clean and dry spoon.

♡三色肉碎粥 Minced Pork Porridge with Tri-color Vegetables♡

生病感冒了，
晚餐就随便煮了*三色肉碎粥*
喜欢以江鱼仔的上汤熬煮的米粥，
加上肉碎和玉米的香甜，
暖胃暖身~

材料：
白米 1杯， 洗净沥干
肉碎 1小饭碗 （用少许酱油、胡椒粉、麻油和薯粉拌匀）
江鱼仔上汤 3大碗
玉米粒 1小饭碗 （我用1条新鲜的玉米蒸，熟后用汤匙把玉米粒刮下来）
金针菇 半包 洗净，切段
红萝卜 半条，去皮切丁
青葱 少许

调味料：
盐巴 适量
胡椒粉 少许
麻油 少许
酱油 少许

做法：
1.将江鱼仔上汤煮开，倒入洗好的白米，待滚开后加入红萝卜和玉米转成中小火熬煮。
2.待米粒煮至开花后，加入金针菇和肉碎。肉碎一小匙一小匙的加。再煮至米粥绵烂。最后加入盐巴半均匀即可熄火。
3.将米粥盛入碗中，淋上少许酱油、胡椒粉和麻油，撒上青葱即可趁热享用。
**米粥的绵烂度依个人口味而异。如果您喜欢米粥粒粒分明的口感，那上汤就要少加了，熬煮的时间不必太长，米粒煮到开花即可熄火。相反的如果喜欢绵烂的口感，上汤就要多加，熬煮的时间的较长。

Ingredients：
1 cup of rice, washed & drained
1 small bowl of minced pork （mix well with some soya sauce, pepper, sesame oil & corn starch)
3 big bowl of anchovies stock
1 small bowl corns （I steam a piece of fresh corn and peel the corns with a spoon)
half packet of enoki mushroom, washed & cut into section
half piece of carrot, diced
some chopped scallions

Seasoning：
salt taste
dash of pepper
some sesame oil
some soya sauce

Method：
1.Bring the anchovies stock to boil, add in the rice. When it is boiling, add in corns and carrots, cook under medium low heat.
2.when the rice broken and become soft thoroughly add in enoki mushroom and minced pork (add in the minced pork with a small spoon by spoon and cook it for another 5 minutes. Add in salt to taste before off the heat.
3.Transfer the porridge into a bowl, add in some pepper, sesame oil, and soya sauce. sprinkle some chopped scallions and it is ready for served in hot.
**The soften of porridge is depend each favourite. If you wish to have more thicken porridge then you should add in less water. But if you like more watery porridge you need to add more water and the time to cook is more longer.

♡草莓奶油陷瑞士卷 Swiss Rolls with Strawberries & Fresh Cream♡

周四下午茶，
做了一直想做又怕失败的
*草莓奶油陷瑞士卷*
这次用了另一个食谱，结果成功了！
由于我用的烤盘较大，所以把食谱份量加至双倍。
感谢好友 Felicia Khaw 之前分享过 Mandy Ng 的漂亮食谱

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

(B)
蛋白 4个
幼糖 40克
柠檬汁/ 塔塔粉 1/4茶匙

(C)
植物性奶油 100克
幼糖 40克
香草精 1/4茶匙

装饰:
草莓，洗净切片（或任何水果）

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。加入塔塔粉或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.将面糊倒入已铺好油纸的四方烤盘中，以刮刀扫均匀，然后轻轻地敲一两下(以便排出多余的泡泡)
6.预热烤箱，以170摄氏烤30-35分钟。
7.烤好后，取出待凉。
8.将材料(C)鲜奶油与幼糖打发，加入香草精拌至均匀。
9.将打发好后的鲜奶油涂在蛋糕上，铺上草莓片，然后将蛋糕卷起，用油纸或保鲜纸包住，存入冰箱至少4小时，待冷后即可享用~
*（温度依个人烤炉的热情，自行调整）

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

(B)
4 egg white
40g granulated sugar
1/4 teaspoon lemon juice/ cream of tatar

(C)
100g whipping cream
40g granulated sugar
1/4 teaspoon vanilla essence

Decoration:
Strawberries, washed & sliced (or any other fruits)

Method：
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 a quare baking tray with a piece of baking sheet on the tray, scrap evenly with spatula. Slightly tap the tray to prevent bubbling.
6. Bake in the 170 celsius preheated oven for 30-35 minutes.
7. When the cakes is done, take it out from the oven and bring it cool down.
8. Whip ingredients (C)~ whipping cream & sugar, whip it with medium speed until smooth, add in vanilla essence and mix together.
9. Spread the whipping cream on the cake and lay on the sliced strawberries, roll the cake and wrapping it with baking paper or wrapping plastic. Chill in the refrigerator for at least 4 hour before served.

♡咖喱粉炒肉片 Sliced Pork with Curry Powder♡

周一简单晚餐 *咖喱粉炒肉片*
用了罐装咖喱粉，
炒出来的肉片果然香味十足！

材料：
瘦肉 250克 (我选较软的），洗净切片

调味料：
手表标咖喱粉 3大匙

黄姜粉 半茶匙
胡椒粉 少许
酱油 2大匙
食油 1大匙
糖 少许

做法：
1.将肉片与所有的调味料混合均匀腌制至少三十分钟。
2.倒入适量的油在锅内，待热后，倒入肉片，大火不停翻炒至熟即可上桌。

Ingredients：
250g lean meat (I use soft lean meat), washed & sliced

Seasoning：
3 tablespoon Watch brand curry powder
1/2 teaspoon turmeric powder
dash of pepper
2 tablespoon soya sauce
1 tablespoon cooking oil
sugar to taste

Method：
1.Mix sliced pork with all the seasoning and combine well, marinate for at least half an hour.
2.Preheat the wok, pour in adequate cooking oil, stir fry sliced pork under high heat until well cooked.

♡黑豆鼓苦瓜焖鸡 Braised Bitter Gourd & Chicken with Fermented Black Beans♡

周二简单上菜~ *黑豆鼓苦瓜焖鸡*
苦瓜焖鸡一向都是家人的最爱，
这次加入黑豆鼓一起焖，
真的别有一番风味~！

材料：
全鸡腿 3只，洗净斩块
苦瓜 1条 （中型）, 去籽，挖掉里头白色的部份，切中块后用少许盐洗净
蒜末 1大匙
黑豆鼓 1大匙，洗净浸泡五分钟
水 适量

调味料：
香菇蚝油 2大匙
酱油 1茶匙
胡椒粉 少许
绍兴酒 1大匙
薯粉 1茶匙 + 水 1大匙 （勾芡）

做法：
1.预先滚开一小锅水，将苦瓜汆烫一下以便去苦味。
2.爆香蒜末，加入黑豆鼓炒香，倒入鸡肉翻炒一下再加入调味料和水。
3.待滚开后再加入苦瓜，盖上锅盖以中火焖煮至鸡肉熟透 （约15分钟）
4.上碟前，加入绍兴酒和薯粉水勾芡即可。

Ingredients：
3 pieces whole leg chicken, washed & cut into medium piece
1 medium bitter gourd, remove white portion & seeds, cut into pieces & washed with some salt
1 tablespoon chopped garlic
1 tablespoon fermented black beans, washed & soak for 5 minutes.
adquate water

Seasonings：
2 tablespoon mushroom oyster sauce
1 teaspoon soya sauce
dash of pepper
1 tablespoon Shao Xing wine
1 teaspoon tapioca starch + 1 tablespoon water ( for thickening gravy)

Method:
1.Blanch the bitter gourd with a pot of boiled water for a minute, drained & set aside.
2.Saute garlic, add in fermented black beans and saute until fragrance, add in chicken meat stir fry well. Following add in seasoning & water.
3.Bring it to boil, add in bitter gourd. Covered the wok with lid, braised the bitter gourd and chicken under medium heat until well cooked. (for about 15 minutes)
4.Add in Shao Xing wine. Thicken the gravy with starch. Transfer on a plate and it is done for serve.

♡芋头扣肉 Stewed Pork Belly with Taro♡

第二次尝试做**芋头扣肉**, 
芋香肉软入口即化,大人小孩都喜欢!
就是喜欢这加了少许红枣的味道~
谢谢 Elaine Chua aka 小蚂蚁 漂亮的分享。

芋头扣肉
材料:
五花肉  500克
芋头  1个
蒜末  1大匙
小葱头末  2大匙
红枣  5颗,去籽剁碎
香菜叶  少许　（点缀用）

调味料:
南乳  2块
五香粉  1小匙
糖  2茶匙
冰糖  3-4小粒
麻油  少许
绍兴酒  1大匙
盐  1茶匙
黑酱油  1小匙
水  3/4碗   (我用公鸡碗来量)


做法:
1.先烧热一锅水再把五花肉放入,汆烫十五分钟。捞起五花肉,在肉面和猪皮用叉子刺小洞。
2.芋头和五花肉切片约1公分厚度,再将五花肉涂上黑酱油上色。
3.芋头用油炸至金黄色,捞起备用。 
4.再用少许油,小火把已上色的切片五花肉煎至金黄色,捞起,浸入冷水以去掉多余的油份。
5.爆香蒜,葱末,加入所有调味料,红枣和水。待酱汁滚开后加入五花肉焖煮五分钟,取出备用。
6.准备铁碗,将肉片和芋头相隔排列,猪皮朝下,排列完成后将剩余的酱汁一起倒入。存入冰箱一夜,让它更加入味!
7.隔天要蒸芋头扣肉时,先从冰箱取出一阵子。
8.烧开一锅水,水开后再把芋头扣肉放入,隔水以中小火蒸一小时或以上直到肉软。
9.将芋头扣肉倒扣在盘子上，铺上少许香菜叶点缀，即可趁热享用。
**家婆的建议可以加入写香菇碎，一起炒香味道更加！


Stewed Pork Belly with Taro
Ingredients:
500g pork belly
1 medium size Yam
2 tablespoon chopped garlic
2 tablespoon chopped shallots
5 red dates, removed seeds & chopped

Seasoning:
2 pieces fermented red beancurd
1 teaspoon five spices powder
2 teaspoon sugar
3-4 small pieces rock sugar
1 teaspoon sesame oil
1 tablespoon Shao Xing wine
salt to taste
1 teaspoon dark soya sauce
3/4 bowl water

Steps:
1.Blanch the pork belly in a pot of boiled water for 15 minutes, drained and poke holes on  the pork belly.
2.Slice the yam and pork belly for about 1 cm thick. Apply some dark soya sauce on the pork belly. 
3.Fried the sliced yam until golden color, drained and set aside. 
4.Fried the pork belly until golden color too. Soak the pork belly into the water to remove the oil.
5.Saute chopped garlic, chopped shallots until fragrance. Add in seasoning, chopped red dates and water. Bring it to boil. Once it is boiling, add in pork belly to stew for a while then off the heat.
6.With a steam bowl, lay the pork belly and yam pieces by pieces, which pork skin must facing down, once it is done, pour in remain gravy, covered with wrapping plastic and chill in the fridge a night for better taste.
7.In the next day, take out from the fridge for about half an hour before stewing.
8.Boil  pot of water, put in the pork belly with yam into the pot. Steamed for about one an hour or until the pork belly getting soft.
9.Place a big plate in the top of the steam bowl, flip the plate quickly and take out the steam bowl. Garnish with some lettuce leaf and it is ready for served
**Suggestion from Mom in law~ add in some chopped mushroom will be more tasty and aromatic.

♡咸菜焖鱼肉 Salted Vegatable Stewed Fish♡

周一简单上菜
煮了妈妈常爱煮的*咸菜焖鱼肉*
咸香开胃，开动咯~

材料：
红鱼肉 1大块 （任何鱼肉都行）洗净沥干水
汕头咸菜 2片，洗净，浸泡水中十分钟后切丝
蒜末 1大匙
姜丝 1大匙 （这次我没放）
红辣椒 1条，切丝
水 适量

调味料：
糖 少许
绍兴酒 1大匙
薯粉 少许

做法：
1.热油，将鱼肉粘上少许薯粉，然后下锅炸至金黄色，捞起备用。
2.爆香蒜末和辣椒丝，加入咸菜丝翻炒至香。
3.加入适量的水，让它滚开后，把炸好的鱼肉放入焖煮五分钟。
4.上碟前加入少许糖和绍兴酒拌匀，以薯粉水勾芡就大功告成了。

Ingredients：
1 piece of fish meat （any type of fish）
2 slices Sua Tao Kiam Chye @China Imported Salted Vegetables
(Washed & soak in the water for 10 minutes and then shreded)
1 tablespoon chopped garlic
1 tablespoon shredded ginger（I didn't add this time）
1 red chilli, shredded
adequate of water

Seasoning：
sugar to taste
1 tablespoon Shao Xing wine
pinch of tapioca starch

Method：
1.Preheat cooking oil, coated the fish meat with some starch, deep fry the fish meat until golden brown color. drained and set aside.
2.Saute chopped garlic and chilli, add in kiam chye stir fry well until fragrance.
3.Pour in adequate of water, bring it to boil. Following add in fried fish meat and let it to cook for 5 minutes.
4.Before it done, add in some sugar and shao xing wine, thicken the gravy with some starch.