♡芒果优格冰激凌 Mango Yoghurt Ice Cream♡

昨天在巴刹买了几个又大又甜的黑金芒果，
刚好冰箱还有剩植物性鲜奶油，
就想起前几天Ann Low 分享过的食谱，
*芒果优格冰激凌*就这样简单搞定了！

食谱参考于Ann Low ~Mango Yoghurt Ice Cream

材料：
新鲜芒果肉 300克
细砂糖 100克 (我减至80克)
芒果味优格 1罐（140克）
植物性鲜奶油 220克

做法：
1.将芒果肉细砂糖打成泥，备用。
2.用电动打蛋器，将植物性鲜奶油打发成硬性状，再将芒果泥倒入混合均匀。
3.倒入有盖的塑料盒子，存入冰箱冷冻隔夜才可享用。

Ingredients：
300g fresh mangoes
100g castor sugar (I reduce to 80g)
1 small bottle of mango yoghurt（140g）
220g non dairy whipping cream

Method：
1.Blend the mangoes, sugar & yoghurt until smooth, set aside.
2.Whisk non dairy whipping cream unti peak stiff form. Combine well with the mango puree.
3.Pour the mixture into covered plactic container. Freeze in the fridge over night until firm before served.

Recipe Adapted from Ann Low ~Mango Yoghurt Ice Cream

♡广府炒之香底米 Cantonese Style Crispy Rice Vermicelli♡

好久没吃广府炒了！
今晚简易晚餐*香底米*
预先将米粉炸至酥脆，
享用前再淋上上汤与海鲜煮成的汤汁，
吃起来偶尔还会咬到酥脆的米粉，
咔嚓咔嚓，香脆可口！

材料：2人份
米粉 100克
鱼丸 4个，切片
墨鱼片 20克
肉片 20克
鲜虾6只
菜心 2棵，洗净切段

汤汁材料：
上汤 500毫升
香菇蚝油 2大匙
酱油 1大匙
鸡精粉 1茶匙
胡椒粉 少许
薯粉 + 少许水 (勾芡)
鸡蛋2个，打散

做法：
1.热油（油要多一点)，待油热后，火候转至中火。分次将米粉炸发至酥脆，捞起沥干油，备用。
2.将上汤倒入锅内，待滚开后加入肉片，鱼丸，墨鱼片，鲜虾再加入菜心和调味料.
3.待汤汁完全滚开后，就可勾芡然后在倒入蛋液搅拌至蛋液成蛋花即可熄火。
4.将汤汁淋在已炸好的米粉上再滴几滴绍兴酒即可趁热吃了！
**温馨提醒：炸米粉不可太大火以免烧焦。使用较粗的米粉较佳，以避免淋上汤汁米粉溶化成糊状。

Ingredients：2 servings
100g rice vermicelli
4 fish balls, sliced
20g sliced squid
20g sliced lean meat
6 prawns
2 stalks of choy sum, washed & cut into section

Gravy Ingredients：
500 chicken stocks
2 tablespoon of mushroom oyster sauce
1 tablespoon soya sauce
1 teaspoon chicken powder
dash of pepper
1 tablespoon corn starch (diluted with some water for thickening the gravy)
2 eggs, beaten

Method：
1.Preheat oil, when the oil is hot, turn the heat to medium. Fried the rice vermicelli until crispy & light golden color. Drained & set aside.
2.In another pot, pour in  the chicken stocks, bring it to boil. Add in lean meat, fish balls, squid, prawns and vegetables. Following add in seasoning and bring it to boil until all the ingredients cooked.
3.Thickening the gravy by adding in corn starch. Lastly, stir in beaten eggs, off the heat.
4.Pour the gravy on the fried rice vermicelli. Add in few drops of Shao Xing wine. Served in hot.
**Do not fried rice vermicelli under high heat to prevent scorched.

♡沙爹鸡肉串 Chicken Satay♡

update 更新~ 10/05/2020

今年母亲节，哪儿都不能去
听从首相的指示，乖乖呆在家，
想吃*鸡肉沙爹*，
只好自己来"包办"

专为孩子们准备的风味晚餐
*沙爹鸡肉串* 
搭配浓浓的沙爹花生酱和饭团，
以奖励他们顺利完成考试，
开开心心放假咯！

鸡肉沙爹材料:
(A)去骨鸡腿肉 500克，切小块

(B)小葱头 5颗
     蒜头 6瓣
     香矛 3支
     黄姜 4粒(我用黄姜粉11/2大匙代替)
     南姜 3公分
     芫荽粉 1/2大匙
     小茴香粉 1/2大匙
     砂糖 6大匙 (我减少至2大匙)
     花生油 4大匙
     黑酱油 1大匙
     盐 少许

(C)竹枝20支,洗净抹干

做法:
1.将所有材料(B)用搅拌器，搅至细烂，然后到进鸡肉块里，混合均匀。存入冰箱腌制隔夜以便入味。
2.第二天，将已腌制入味的鸡肉块取出。如果觉得腌出来的颜色不够美，可再加些黄姜粉和黑酱油。用竹枝将鸡肉块串上。

3.预热烤炉，以160度烤10分钟。然后，取出将沙爹翻面，再烤10分钟。过后，再将温度调至190度烤至金黄色即可。
*这个份量我做了20串沙爹*
*烤沙爹的温度与时间只供参考


沙爹酱材料:
花生 250克 (烤香后搅碎)
浓椰浆50毫升
阿参膏 1大匙(加入1/2 杯水拌匀,备用)
香茅 2支
大红葱 3个
蒜头 5瓣
辣椒干 4条
椰糖  1片
花生油 5大匙

沙爹酱做法:
1.将香茅、大红葱、辣椒干和蒜头用搅拌器捣烂，备用。
2.在锅内加入花生油，将捣烂好的材料倒入，炒至出味出油。
3.加入适量的阿参水,椰浆,椰糖和少许的盐巴。
4.待酱汁滚后，加入花生碎，拌均匀，再让它焖煮约10分钟。
5.如果酱汁过浓，可加些热水拌匀。


饭团(Nasi Impit)材料:
白米 1杯
斑斓叶 2片(打结)
盐 少许
水 2杯

饭团做法:
1.白米洗净。加入水,斑斓叶和盐 。
2.放进电饭锅里煮至熟。
3.趁热时,取出倒入一个大盘中，用勺子或叉子将白饭压烂。
4.盘子或模里铺上一张保鲜纸，把压烂的白饭移入盘中，用力将白饭压成团。将保鲜纸包起来,待冷后存入冰箱，让它更加定型。
5.享用沙爹前，将饭团取出，用条白线切成块状即可。

**鸡肉沙爹食谱参考于~ Kenneth Goh (Guai Shushu)
**饭团 Nasi Impit 食谱参考于~Nyonya Cooking

Ingredients of Chicken Satay:
(A) 500g de-bone whole leg chicken, dice into small pieces

(B) 5 shallots
      6 cloves of garlic
      3 sticks of lemongrass
      4 pieces of turmeric (I subsitute with 1 1/2 tablespoon turmeric powder)
      3cm of galangal
      1/2 tablespoon cumin powder
      1/2 tablespoon coriander powder
      6 tablespoon sugar (I reduce to 4 tablespoon)
      4 tablespoon of cooking oil
      1 tablespoon of black soya sauce
      salt to taste

(C) 20 bamboo sticks, washed and dry up

Method::
1.Blend until fine all the ingredients (B). Marinate it with chicken meat, combine well and chilled in the fridge over night for better taste.
2.On the next day, take out the marinated chicken from fridge. If you wish the chicken meat more yellowish, you may add in some more turmeric powder and if you wish to have more darker, you may add black soya sauce.Thread the chicken meat on the bamboo sticks and lay it on the baking tray which is covered with aluminium foil.
3.Preheat oven，grill the satay for 10 minutes under 170 degree Celsius. After 10 minutes, take out and turn over the satay and send it back to oven for another 10 minutes. After 10 minutes, switch the temperature to 190 degree Celsius and keep monitor until it turn to golden color.
*Temperature and time for grill satay is for reference only*


Ingredients of Peanut Sauce:
250g peanuts (toasted, removed skin and crushed)
50ml coconut milk
1 tablespoon tamarind (diluted with some water, extracted the juice)
2 sticks of lemongrass
3 onion
5 cloves of garlic
4 dried chillies
1 piece of palm sugar (gula melaka)
5 tablespoon of cooking oil

Method:
1.Blend all the ingredients until fine.
2.Preheat a pot with cooking oil, saute the blended ingredients until fragrant and you can see oil separate.
3.Add in tamarind juice, coconut milk, palm sugar and salt to taste.
4.Bring it simmer. Add in grounded peanut, bring it simmer for 10 minutes,off the heat.
5.You may add in hot water if  the sauce is too thicken.


Ingredients of Compressed Rice (Nasi Impit):
1 cup of white rice
2 slices pandan leaves (tight knot)
pinch of salt
2 cups of water

Method:
1.Wash the rice and put in the rice cooker. Add in water, pandan leaves & salt.
2.On the cooking mode and wait until it cooked.
3.when it is still in hot, ladle out into a big bowl, use a big spoon to mash the rice until fine.
4.Transfer it into a rectangle container, press it hard and wrap it with wrapping plastic. Chilled in the fridge for few hours.
5.Bring the nasi impit out from the fridge,cut it with a string and it is ready to served together with satay.

**Chicken Satay recipe adapted from~ Kenneth Goh (Guai Shushu)
**Nasi Impit adapted from~Nyonya Cooking

♡简易炒双粉 Simple Fried Beehoon & Vermicelli♡

今日早餐*简易炒双粉*
采用米粉和冬粉，再搭配芽菜、包菜和香菇
吃饱饱才有满满的能量开始美丽的星期三！

材料：
本地米粉 50克，浸软沥干
龙口冬粉 50克，浸软沥干
蒜末 1大匙
香菇 2朵，浸软洗净切丝
红萝卜 2寸，切丝
包菜 3大片，洗净切丝
芽菜 30克
鸡蛋 2颗，打散加入少许酱油和胡椒粉，煎熟后切丝，备用
甜腐皮 1片，切片后炸至金黄色备用
水 60克

调味料：
鸡粉 1茶匙
鲍鱼汁 1大匙
酱油 少许
胡椒粉 少许

做法：
1.爆香蒜末，加入香菇、萝卜丝和包菜翻炒均匀。
2.加入少许水和调味料，待滚后加入米粉和冬粉，快速翻炒。
3.加入芽菜混炒均匀至双粉吸干水份即可熄火，上碟。
4.撒上腐皮脆和鸡蛋丝即可趁热享用。

Ingredients：
50g beehoon, soaked until soft, drained & set aside
50g Long Kou Vermicelli, soaked until soft, drained & set aside
1 tablespoon chopped garlic
2 mushrooms, soaked until soft, washed & shredded
2 inches of carrots, shredded
3 big slices of cabbages, washed & shredded
30g of bean sprouts
2 eggs, beaten add in some soya sauce & pepper, pan fried and sliced, set aside.
1 piece of sweet beancurd sheet, cut into small pieces, fried until golden brown, set aside.
60g of water

Seasoning：
1 teaspoon of chicken stock
1 tablespoon of abalone sauce
soya sauce to taste
dash of pepper

Method：
1.Saute chopped garlic until fragrant, add in mushrooms, carrots & cabbages stir fry well.
2.Add in adequate of water & seasoning, bring it to boil. Following add in beehoon & vermicelli , stir fry well.
3.Add in bean sprouts and combine well until beehoon & vermicelli are totally dry. The water been absorbed, off the heat.
4.Transfer on a bowl, garnish with fried crispy fried beancurd sheet & eggs.

♡苹果小松饼 Apple Crumble Muffins♡

第一次尝试简单又容易做的*苹果小松饼*
小孩好喜欢，小瓜说卖相很像爆米花，
松饼上层的粉团碎好香好脆，
肉桂粉的微香和苹果丝的清甜，
真的是完美搭配!
呵呵，家里吃不完的苹果就这样消掉了！

食谱来自 Kenneth Goh 师傅的Apple Crumble Muffins

材料：(8个小松饼）

(a)红苹果 2个(150克)，刨丝
    牛油 100克，隔水煮溶后备用
    牛奶 50克
    鸡蛋 2颗
    幼糖 150克 （我减至100克）
    自发粉 200克
    肉桂粉 1/2茶匙 （我只用 1/4茶匙）
    苏打粉 1/2茶匙 (可以不加）

(b)冷牛油 60克
     面粉 90克
     黄糖 30克 (我用白糖)
     肉桂粉 1茶匙 （我减至1/4茶匙）

做法：
1.将材料 (b) 用手混合均匀成颗粒，备用。
2.将材料 (a) 里的苹果丝、溶化牛油、牛奶和鸡蛋用汤匙混合均匀，备用。
3.将自发粉、苏打粉和肉桂粉过筛然后倒入大碗中。再倒入糖混合均匀。
4.将步骤 (2) 混合好的苹果丝、溶化牛油、牛奶和鸡蛋倒入步骤 (3) 里面，再用叉子轻轻半均匀即可, 千万不要过度搅拌。
5.将混合好的面糊倒入纸杯中，约七分满，再撒上步骤(1)混合好成颗粒的粉团碎。
6.放入预热的烤炉以180度，烤约20~25分钟或直到小松饼熟即可。
*烤炉温度与烘焙时间只供参考

Ingredients：(8 muffins)
(a)2 red apples (150g), shredded
    100g melted butter
    50g milk
    2 eggs
    150g white sugar (I reduce to 100g)
    200g self raising flour
    1/2 teaspoon cinnamon (I use 1/4 teaspoon)
    1/2 baking soda (optional)

(b) 60 cold butter
     90g plain flour
     30g brown sugar (I use white sugar)
     1 teaspoon cinnamon powder （I reduce to 1/4 teaspoon）

Method：
1.Mix well ingredients (b) with fingers, rubbed until into crumble form, set aside.
2.Combine well ingredients (a) ~shredded apples, melted butter, milk & eggs with a spoon, set aside.
3.Combine and sieved raising flour, baking soda & cinnamon powder in a big bowl, following mix well with sugar.
4.Pour the mixture (step 2) into the flour mixture (step 3), mix it well with a fork. Do not over mix the batter.
5.Pour the batter into paper baking cups until 3/4 full. sprinkle the crumble on the top.
6.Preheat oven, bake the apple crumble muffins under 180 Celsius for 20~25 minutes or until the muffin well baked.
*Temperature and time for bake is for reference only

♡姜葱酱爆黑鲳鱼 Crispy Black Pomfret with Soya Sauce♡

简单又下饭的*姜葱酱爆黑鲳鱼*
预先煎香黑鲳鱼，再淋上酱油和热油，
最后以炸姜丝、辣椒丝和青葱粒，
幸福简单又一餐~

材料：
黑鲳鱼 1条，去内脏洗净沥干水后再撒些盐巴
姜 2寸，切丝
红辣椒 1条，切丝
小红葱 3颗，切薄片
薯粉 2大匙

调味料:
酱油 2大匙

做法：
1.热油，将小红葱和姜丝炸成金黄色捞起备用。
2.在黑鲳鱼里外搽上适量的薯粉。待油热后，再将鱼放入，煎至两面金黄色即可上碟。
3.将已煎好的鱼，淋上酱油和热油再撒上炸葱、姜丝、辣椒丝以及青葱即可享用。

Ingredients：
1 black pomfret, sprinkle a pinch of salt on the fish
2 inches ginger, shredded
1 red chilli, shredded
3 cloves of shallot, sliced
2 tablespoon starch

Seasoning :
2 tablespoon of soya sauce

Method：
1.Preheat oil, fried shredded ginger & shallots until golden brown, drain set aside.
2.Coated the pomfret with starch, fried the pomfret once the oil is hot until golden brown. Transfer it on the plate.
3.Pour the soya sauce & hot oil on the fish. Garnished with chopped scallions, red chilli, fried ginger and shallots.

♡菜脯煎蛋 Dried Radish Omelette♡

雨天简单午餐，
来碗热腾腾的白粥，
再搭配*菜脯煎蛋*和清炒觅菜，
幸福就是这么简单，不是吗？呵呵。。。

材料：
鸡蛋 3颗，打散
咸菜脯碎 4大匙，用少许水浸5分钟再清洗一遍后沥干备用
蒜末 1大匙

做法：
1.倒入适量的食油，待热后爆香蒜末和菜脯碎，炒至干身。
2.转至中火后，倒入蛋液。待蛋液凝固后再用锅铲轻轻地将它反过来煎至两面金黄色即可上碟。

Ingredients：
3 eggs, beaten
4 tablespoon salted dried radish, soak with water for 5 minutes, rinse with water and drained.用少许
1 tablespoon of chopped garlic

Method：
1.Preheat some cooking oil, saute chopped garlic & dried radish until dry & aromatic.
2.Turn into medium heat. Add in beaten eggs. Pan fry until both side golden brown. Best served with hot porridge.