♡马来式甘榜炒饭 Nasi Goreng Kampung♡

宝贝们投诉说好久没吃炒饭了～

今晚简单晚餐～*马来式甘榜炒饭*

就是喜欢粒粒分明的炒饭，

再搭配香脆可口的炸江鱼仔和四棱豆搭，

吃起来非常有口感！～

材料：( 2 人份)

白饭　2碗（我用隔夜饭）

蒜末　2大匙

四棱豆　3~4条，洗净切薄片

红萝卜　2~3寸，切丁

鸡蛋　2个

江鱼仔　20克（预先炸至香脆，备用）

调味料：

胡椒粉　少许

鸡粉　适量

做法：

1.爆香蒜末，加入红萝卜丁翻炒片刻，打入鸡蛋翻炒。

2.加入白饭不停地翻炒，加入调味料和四棱豆，继续翻炒8~10分钟至可看见饭粒粒粒分明（在锅内跳舞）

3.加入炸好的江鱼仔拌匀即可熄火，上碟。

温馨提醒～炒饭全程以大火快速翻炒，这样炒出来的饭就会粒粒分明有弹性。

Ingredients：( 2 servings)

2 bowls of white rice（I use overnight rice）

2 tablespoon of minced garlic

3~4 pcs winged beans, washed & sliced

2~3 inches carrot, diced

2 eggs

20g anchovies (fried until crispy in advance & set aside)

Seasoning：

pepper

chicken powder to taste

Method：

1.Saute minced garlic until fragrant, add in diced carrots stir fry for awhile. Following add in eggs and stir fry well.

2.Add in white rice and stir fry in quick for few minutes. Add in seasoning & winged beans continue stir fry for 8~10 minutes until you can see the rice is dancing (jumping) in the wok.

3.Add in fried anchovies & mix well, off the heat. transfer on the plate, served in hot.

P/S: Fried the rice in quick under high heat therefore, the rice is separated, not sticky & springy.

♡爽口云吞 Wonton Soup♡

今日晚餐，*爽口云吞*
这次的肉馅还是和上次一样，
混合了五花肉碎和鲜虾胶，
多加了韭菜碎、红萝卜碎和小红葱碎
吃起来更鲜甜爽口~

 

材料：
(1) (a)五花肉碎 100克
          鲜虾胶 50克
      (b)沙葛碎 2大匙
           萝卜碎 2大匙
           韭菜碎 2大匙
          小红葱 碎 1大匙
          冰水 1大匙

(2)高汤 1小锅 （我这次用江鱼仔、沙葛和少许胡椒粒熬煮的）
(3)云吞皮 1块钱

调味料：
盐适量
麻油 少许
味精 少许
胡椒粉少许
薯粉 2汤匙

做法：
1.将全材料(a)~肉碎及虾仁放入搅拌机搅拌至细，然后倒入大碗中。加入材料(b)和调味料，顺时搅拌调味料混合均匀，装进有盖的塑料盒里，存进冰箱至少两个小时。

2. 待要吃时，煮开一锅水， 将腌制好的陷料包在云吞皮里，然后放入滚水里煮熟，约五分钟后捞起放入已滚好的高汤里，加入适量的调味料和撒上青葱即可享用。

Ingredients:
(a)100g minced meat
    50g fresh shrimp paste
    2 tablespoon minced jicama
    2 tablespoon chopped carrot
    2 tablespoon chopped chives
    1 tablespoon chopped shallot
    1 tablespoon cold water
(b)1 small pot of anchovies stock
     (Anchovies stock boiled from some jicama, anchovies & some pepper)
(c) RM1 wonton skin

Seasoning：
pinch of salt
1/2 teaspoon sesame oil
pinch of ajinomoto
dash of pepper
2 tablespoon tapioca starch

Method：
1.Put the ingredients (a)~minced meat & shrimps into food processor, blend until fine. Transfer it into a big bowl. Mixed it with ingredients (b) and seasoning, Stir in one direction, combined well. Transfer into a covered container and chill in the refrigerator for at least 2 hours.
2.Boiled a pot of water, wrap the mixture with wonton skin and bring it to cook in the boiled water for about 5 minutes. Drained the wonton and transfer into the anchovies soup, add in some salt & pepper. Lastly sprinkle some chopped scallions and ready for served.

♡金瓜糯米球。蓝花糯米球 Pumpkin Onde Onde。Blue Peas Onde Onde♡

今日下午茶~
*金瓜糯米球。蓝花糯米球*
宝贝们的最爱~

材料: (A)
金瓜泥 100克
糯米粉 100克
温水 50~70克
食油 1大匙

材料: (B)
糯米粉 100克
蓝花汁 70克
食油 1大匙

材料:(C)
椰丝300克
斑斓叶2-3片
盐1/2茶匙

材料(D):
椰糖gula melaka 250克, (两大片）稍微切碎

材料: (E)
2升热水,用来煮糯米球
1/2到1升冰冷的水用于冷却煮熟的糯米球



做法:
1.将材料(C)搅拌均匀放入蒸盘,蒸至10分钟
2.将材料(A)和(B)各放入两个盆子里，混合均匀,搓至糯米团光滑.

3.拿一小搓糯米团,压扁。中间放入少许椰糖，封口,搓成球状。搓球状时要注意,不可太出力以导致椰糖外露。
4.待全部糯米球搓好后,放入滚烫的热水中煮至糯米球浮起,捞起来,沥干再放入已准备好的冷水中浸泡一下。
5.最后捞起糯米球,均匀的粘上椰丝,上盘就可食用啦!

Ingredients: (A)
100g mashed Pumpkin
100g Glutinous rice flour
50~70g warm water
1 tablespoon cooking oil


Ingredients: (B)
100g Glutinous rice flour
70g warm blue peas juice
1 tablespoon cooking oil

Ingredients: (C)
150g shredded coconut
2-3 pieces pandan leaves
1/2 teaspoon salt

Ingredients: (D)
250g gula melaka  (2 pieces),crushed into small cubes

Ingredients: (E)
2 litres water, for boiling the glutinous ball (onde onde)
1/2~1 litre cold water for cooling the cooked onde onde.

Methods:
1.Mixed well ingredients (C), steamed for 10 minutes, set aside.
2 Mix each ingredients (A) & (B) in different bowls. Knead the mixture until well combine & the dough become smooth.
3.Divide the dough into small doughs, each about 30g, flatten the dough, add in a small cubes of gula melaka. Seal up and shape it into a small ball.
4.When all the balls are done, bring the hot water to boil, put in the glutinous balls into the boiled water, until balls floating on the hot water, bring the balls out. Place the balls into cold water for 2~3 minutes.
5.Drained the balls, transfer the balls on the steamed coconut, fully coated with coconut and it is done for served.

♡洛神花伯爵茶蛋糕 Roselle Earl Grey Tea Cake♡

周四早安，宝贝们的早餐，
初次尝试做*洛神花伯爵茶蛋糕*，
还好出来的蛋糕色泽还好，
但是味道超清香，洛神花汁酸甜加上伯爵茶的香味，
不油不腻，一极棒!

材料:
(1) A蛋黄 6个
     粟米油 55克
     特幼粉 80克
     洛神花汁 85克
     伯爵茶 2克

 

(2) A蛋白 6个
     糖粉 70克(我只用60克)
     塔塔粉1/2茶匙(可以1大匙柠檬汁代替，但是这次我没加)

做法:
1.将材料 (1)用打蛋器拌匀,放一边避免吹到风。

2.把材料(2)的蛋白倒入另一个干的大盆中，用电动打蛋器打发，分次加入幼糖打发成双倍，打至蛋白拿起来尾端弯形，即可。

3.将1/3打发好的蛋白加入刚才已拌好的(1)面糊,以勺子(spatula)翻折方式 (fold in)将面糊和蛋白拌匀，再将它倒入剩余的蛋白中拌均匀。

4.倒入圆模里，稍微敲一下让多余的气泡跑出来，这样烤出来的蛋糕才不会有洞洞。

5.预热烘炉, 以160°C 烤约40~45分钟。
**烤炉温度及时间依各自烤炉自行调整

Ingredients:
(1) 6 A size egg yolks
      55g corn oil
      80g Superfine flour (sifted)
      85g Roselle fruit juice
      2g of Earl Grey Tea
   
(2) 6  A size egg whites
     70g granulated sugar (I reduce to 60g)
     1/2 teaspoon tartar (I didn't put)

Method:
1.Whisk all the ingredients (1)~ egg yolks, roselle juice, corn oil and earl grey tea in a large mixing bowl. Add in sifted super fine flour, mix well and set aside.
2.With another big bowl, add in ingredients (2)~ egg white and sugar (with 2~3 batches), whip it with medium speed until peaks form.
3.Add 1/3 of egg whites (step 2) to batter (step 1). Use spatula to fold in and slowly mix it well.Pour gradually the mixture into remain egg whites, repeat the step, fold in again with spatula until well mixed.
4.Pour the mixture into round shape mould, bake it under preheat oven 160 celsius for 40~45 minutes.
**Temperature & time for bake is for reference only

♡金瓜面粉粿 Pumpkin Mee Hoon Kueh♡

冷冷的周六，
晚餐煮了宝贝们最爱的
*金瓜面粉粿*
大家一起开动咯！

面粉粿粉团材料:
面粉 3杯
鸡蛋 1个
金瓜 100g (先将金瓜去皮切丁块，蒸熟后打成泥状备用）

盐少许
食油 1~2大匙
(将所有材料拌均搓至面团光滑,休面半至一小时)

上汤材料:
江鱼仔半碗,洗净
黄豆1/4碗
姜半寸,拍扁
水1 1/ 2 升
(水煮开,放入所有材料滚至江鱼仔出味，约半小时)

调味料:
盐少许
酱油适量

佐料:
炸江鱼仔
树仔菜
肉末
香菇丝
(依个人喜好,自行准备佐料)

做法:
1. 用一个小锅倒入已煮好的汤。
2.待滚后，加入肉末、香菇丝滚约2分钟。
3.用手拉开面团,撕块状后放入锅中，滚约4~5分钟。
4.加入薯仔菜和调味料滚一下即可倒入碗中,在加上炸好的江鱼仔就可开动啦!
**就是喜欢用手撕的面团，就是爱上那口感**
**金瓜本身有水份，所以全程我没加水；面团会很软很粘手，需要多准备一些面粉来揉成面团。

Pumpkin Mee Hoon Kueh
Ingredients:
3 cups (500g)wheat flour
1 egg
100g pumpkin (cut the pumpkin into cubes and steam it until soft, blend until fine, set aside)
1/2 teaspoon of salt
1~2 tablespoon of oil
(Mix all the ingredients above. The mixture will be sticky form and you may add more flour and knead it until it to form a dough. Rest the dough for about one hour)

Soup ingredients:
1/2 rice bowl anchovies
1/4 rice bowl soy bean
1/2 inches ginger
1 1/2 litre water
(Bring water to boil and add in all the ingredients above. With lower heat simmer at least half an hour)

Seasoning:
salt
soya sauce

Garnishing:
fried anchovies
minced meat
shredded mushrooms
sweet leaf (sayur manis) or
(Anything others you liked)

Method
1. To cook one portion per person, prepare a small pot, pour in some anchovies soup that already boiled and reheat again.
2. Add in minced meat, and shredded mushroom and bring it to boil for 2 minutes.
3.Tear the dough into thin pieces, add it into the boiling soup and cook for 4~5 minutes.
4. Add in sweet leaves and seasoning bring it to boil a minute.Ready to served with fried anchovies.
**Pumpkin is in soft condition after steamed. I didn't add any water into it.

♡腊味萝卜糕 Radish Cakes♡

今日糕点 *腊味萝卜糕*，
蒸好的萝卜糕，再拿去煎，外脆内软,
自己动手做可吃到浓浓的萝卜香味，
加上腊肠和香菇的香气，
幸福就是那么简单！

食谱参考于Dato Lee Wing Kong 的腊味萝卜糕

材料：
(A) 粘米粉 240克
      澄面粉（菜粿粉）25克，
      清水 390克

(B) 白萝卜 600克，刨丝
      虾米 35克，浸软后切碎
      腊肠 80克，切小粒
      香菇 50克，切小粒
      清水 780克

调味料：
麻油 4大匙
胡椒粉1茶匙
鸡粉 2茶匙
盐 2~3茶匙
糖 1茶匙
味精 少许
（调味料依个人口味自行调整）

做法：
1.将材料(A)混合均匀，备用。
2.热锅，倒入少许油，爆香虾米、腊肠和香菇粒。
3.加入清水和调味料，大火让它煮滚5分钟，转至小火。
4.慢慢地加入混合好的材料(A)粉浆，不断地翻炒至粉浆变浓稠。
（直到粉浆浓稠度是可以令叉子插在粉团中站立）
5.将粉团倒入已涂上一层油的蒸盘里，装7分满就可以了，因为待会粉团会膨胀。然后，盖上保鲜纸以免在蒸的过程中，水份会滴到表面。
6.待蒸锅里的水沸了，将它放入蒸锅里，大火蒸约80分钟。
7.蒸好后，将萝卜糕取出，待凉或各一晚上后，切成片。
8.将萝卜糕两面沾上薄薄的粉，用少许油，煎至两面金黄色即可趁热享用。

Ingredients：
(A) 240g rice flour
      25g wheat starch
      390g water

(B) 600g radish, shreded
      35g dried shrimps, chopped
‘     80g chinese sausage, diced into small size
      50g mushroom, diced into small size
      780g water

Seasoning：
4 tablespoon of sesame oil
1 teaspoon of pepper
2 teaspoon of chicken powder
2~3 teaspoon of salt
1 teaspoon of sugar
1/4 teaspoon ajinomoto
（Seasoning depend on your taste to adjust）

Method：
1.Mix all the ingredients (A) well & set aside.
2.Preheat the wok with some cooking oil, saute dried shrimps, chinese sausage & muhsroom until fragrant.
3.Add in water & seasoning, bring it to cook for 5 minutes under high heat. After 5 minutes turn into low heat.
4.Pour in the (A) mixture slowly into it, keep stirring until the mixture thicken, off the heat.
(Put a spoon in the middle of the mixture, if it can stand in the mixture means the mixture is enough thicken)
5.Transfer the half cooked mixture into a greased steam tray, cover with cling wrap to prevent the water drop on the surface of the mixture.
6.After the water in the steam pot in boiling, put it in and steam under high heat for about 80 minutes.
7.Bring it to cool down, cut into pieces after it cool down.
(Or you may keep the steamed radish cake into refrigerator for few hours or over night in advance. It is more easier to cut after chilled.)
8.Preheat the pan with some oil, coated the radish cake with frying flour, fry it until golden color & it is delicious to serve with chilli sauce.                                                                                                                                                               
*Recipe adapted from Dato Lee Wing Kong