♡碱水粽子 Lye Water Dumplings@ Kee Chang♡

更新 Latest Update~ 18/6/2018

每年端午节必裹的*碱水粽子*，
小小一个碱水粽，QQ的口感，
老公与孩子都爱搭配椰香黑糖一起吃！

家人很爱吃碱水粽子，
尤其是搭配椰香黑糖一起吃，
今年自己尝试裹*碱水粽子*，
食材非常简单
只是煮的时间拿捏的不是很好，
初体验~口感软了些，有待改进。

碱水粽子材料：
糯米 半公斤，洗净浸至少4小时
碱水 15毫升
食油 1大匙
粽叶 50小片
草绳

做法：
1.将已浸4小时的糯米与碱水和食油混合均匀。
2.用一小片粽叶，将粽叶1/3向上折，成一个尖底袋,加入大匙的糯米然后裹成三角锥形，用草绳绑好。切记不能把碱水粽子绑得太紧，要不然，煮出来的粽子会很硬。
3.起火炭，少开一锅热水，约3升水，待水滚后把已经裹好的肉粽子放入锅里，滚水一定要盖过粽子，煮越1小时即可。中间如果发现水份少了，可以加入烧水。
4.一个小时后，将粽子捞起沥干水。
5.享用时，搭配椰香黑糖一起吃，味道更佳！
食谱与做法参考于清闲厨房

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
椰香黑糖
椰糖 3片 （我用马六甲椰糖），压碎
斑斓叶 4片，洗净打结
水 30克
黄糖 80克
浓椰浆 150克

做法：
将椰糖、黄糖、斑斓叶和水倒入小锅中以小火煮溶。加入浓椰浆拌均匀。待滚后，熄火。待凉后即可收进罐子里。要吃碱水粽子时，再用干净的汤匙舀出来，淋在粽子上。

Lye Water Dumplings Ingredients：
1/2kg of glutinous rice，washed & soaked at least 4 hours
15ml lye water
1 tablespoon cooking oil
50 small size bamboo sheets
dried grass string

Method：
1.Combine well the glutinous rice with lye water and cooking oil.
2.Take a piece of bamboo leaf (you may use 2 pieces leaves if the leaf size is too small). Make 1/3 part of the leaf in a shape of cone. Add in a tablespoon of glutinous rice and wrap into triangular shape. Looped the dumplings with dried grass string. Remember do not looped the dumplings too tight to prevent the texture dumplings too hard after boiled.
3.Pre burn the charcoal, boil a pot of water (3 litres). When the water is boiling, put in the dumplings bring it to cook for 1-1 1/2 hours.(The water level must covered the dumplings). If found the water is less, you may add in hot water.
4.After 1 or 1 1/2 hours, take out the dumplings and drained.
5.Best serving with palm sugar coconut cream sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Palm Sugar Coconut Cream Sauce Ingredients:
3 pieces of gula Melaka, chopped
4 pieces pandan leaves，washed & tight
30g water
80g Jaggery powder
150g thick coconut milk

Method：
Put the gula melaka, jaggery powder, pandan leaves and water into a small pot and bring it to melt under low heat. Add in coconut milk, mix well. Bring it to boil, off the heat. When the sauce is cool, keep it in a container. Use a clean spoon to spoon out and pour on the dumplings.

♡咸肉粽 Savoury Rice Dumplings@Bak Chang♡

更新 Latest Update~ 18/6/2018
今年能够和妈妈一起裹*咸肉粽子*，
对我来说是特别有意义的事，
祝大家~端午节愉快！

一年一次的裹粽活动开始啦！
今年已是第三年自己动手裹*咸肉粽*

货物百涨，外面卖的粽子可是不便宜哦，

自己动手‘煲’办不但较节省，
还能够吃到自己想要的满满馅料，自家的口味呢！~

咸肉粽材料：

糯米 1公斤，洗净，浸泡至少4小时

香菇 200克，洗净浸软后切半

虾米100克，浸软洗净

五花肉 1公斤，洗净切丁块

栗子150克，用热水汆烫，用牙签去栗子缝里的肮脏

小红葱 15个，剁碎

（以上材料是大概量，材料可以依个人口味自行调整。如果喜欢可加入些眉豆，花生或咸蛋）

粽子叶约40大片和草绳，用热水浸软然后用干净的布轻洗，沥干水 

糯米调味料： 

五香粉 1茶匙

胡椒粉 少许

酱油 4大匙

盐 1 1/2茶匙

黑酱油 适量

馅料调味料：

五香粉 1茶匙

胡椒粉 少许

酱油适量

糖少许

做法：

1.爆香少许葱头碎，倒入香菇炒至香，加入少许调味料拌匀，捞起备用。

2.重复步骤(1), 将其他的陷料逐样炒香，备用。

（炒栗子，花肉和香菇时可以加入少许水焖煮一下)

3.爆香红葱碎，加入糯米翻炒加入调味料和少许水翻炒至水份干即可熄火。

4.取张粽叶（如果粽叶太小可以用两片粽叶），将粽叶1/3向上折，成一个尖底袋。加入大匙的糯米，顺序加入香菇、花肉、虾米和栗子再加入一大匙的糯米，然后裹成三角形，用草绳绑紧。

5.起火炭，少开一锅热水，约6升水，待水滚后加入1大匙盐，把已经裹好的肉粽子放入锅里，滚水一定要盖过粽子，煮越2小时即可。期间如果发现水份少了，可以加入烧水。

6.2个小时后，捞起1个粽子打开看是否已经熟透，如果已经熟透，捞起全部粽子沥干水即可。

Savoury Rice Dumplings：

1kg glutinous rice, washed and soak at least 4 hours

200g mushroom, soak, washed & cut into half

100g dried shrimps, washed & soak until soft

1kg pork belly meat, washed & diced into cubes

150g chestnut, soak in hot water, dig out the dirty parts by using a tooth pick

15 shallots, chopped

（Ingredients are depend on your own favourite to add, you may add in salted egg yolk, ground nuts or even ,beans too)

40 pieces bamboo leaves and dried grass string, soak into hot water until the leaves become soft, use a clean towel to wash and drained.

Glutinous rice seasoning： 

1 teaspoon five spices powder/ ngoh hiang

dash of pepper

4 tablespoon soya sauce

1 1/2 teaspoon salt

1 tablespoon dark soya sauce

Fillings seasoning：

1 teaspoon five spices powder/ ngoh hiang

dash of pepper

soya sauce

pinch of sugar

Method：

1. Saute chopped shallots, add in mushrooms stir fry until fragrant. Add in some seasoning, mixed well and transfer into a bowl, set aside.

2.Repeat step (1), stir fry other ingredients separately until fragrant, set aside.

（You may add in some water during stir fry chestnuts, pork belly and mushroom)

3.Saute chopped shallots, add in glutinous rice and seasoning stir fry well. Add in some water and stir fry until the glutinous rice absorbed the water.

4 Take a piece of bamboo leaf (you may use two pieces leaves to wrap if the leaf size is small) and make 1/3 part of the leaf in a shape of cone. Add in a tablespoon of glutinous rice, following with fillings~ dried shrimps, mushroom, pork belly meat & chestnut. Lastly add in another big spoon of glutinous rice and wrap it into triangular shape. Looped the dumpling with dried grass string.

5.Pre burn the charcoal, boil a big pot of water (6 litres). When the water is boiling, add in 1 tablespoon of salt and following put in the dumplings, bring it to cook for about 2 hours. (The water level must covered the dumplings). If found the water is less, you may add in hot water.

6.Take out a dumpling and uncovered the bamboo leaf to check whether it is well cooked. If yes, take out all the dumplings and drained.

♡五香肉卷 Five Spices Meat Rolls @ Ngoh Hiang Lobak♡

这道*五香肉卷*是我家婆拿手的私房菜~
每逢大节日，都少不了这道香脆的肉卷。
虽然食材准备过程多功了点，
我也成功的学了上来。
能够吃到妈妈的味道，一切都是值得的！
最重要妈妈的私房菜能够代代相传！~

材料：
(A)五花肉碎 1公斤
     虾胶 300克
     大葱 1 粒，切细
     大蒜 1棵，切细
     沙葛 1/4 粒，切细
     红萝卜 1/2 条，切细
     蛋 1粒
    咸饼 5块（压碎）

(B)腐皮 1 大张，剪成八张

(C)薯粉10大匙（用来沾肉卷）
(D)面粉 2大匙，掺水做面糊  (用来粘豆皮边）

调味料：
胡椒粉 1大匙
麻油 2大匙
酱青 8大匙
盐 1茶匙
五香粉 2茶匙
味精 1/4茶匙
薯粉 5大匙（掺进肉碎里）


做法：
1.将所有的材料(A)和调味料混合均匀。
2.将一片腐皮铺在工作桌上，再将已混合均匀的肉末铺在上面，豆皮两侧折进来再卷起。在豆皮尾端涂抹少许面糊 (D)。

3.把已卷好的肉卷用剪刀剪成2寸长，备用。
4.热油，将剪好的肉卷两侧沾上少许薯粉(C), 以中小火炸至金黄色即可捞起沥干油。

5.趁热吃味道与口感更佳！

Ingredients：
(A)1 kg Pork belly minced meat
     300g prawns paste
     1 big onion, chopped
     1 stalk of leek, chopped
     1/4 of jicama (sengkuang), chopped
     1/2 carrot, chopped
     1 egg
     5 pieces of cream crackers（crushed）
(B)1 big piece of bean curd sheet, cut into 8 pieces
(C)10 tablespoon tapioca starch（for coating before fried ）
(D)2 tablespoon wheat flour，add in 1 tablespoon water and combine becomes batter.  
(to stick the bean curd sheet）

Seasoning：
1 tablespoon pepper
2 tablespoon sesame oil
8 tablespoon of soya sauce
1 teaspoon salt
2 teaspoon five spices powder (Ngoh Hiang)
1/4 teaspoon MSG (optional)
5 tablespoon tapioca starch

Method：
1.Combine well all the ingredients (A) and seasoning.
2.Lay a small sheet bean curd sheet on the working surface, put the meat mixture on the bean curd sheet. 
Fold in both side of the bean curd sheet and roll it. Spread some wheat batter on the edge of the bean curd sheet and rolls it.

3.Use the scissors to cut the meat rolls into small pieces for about 2 inches.
4.Preheat cooking oil, coated both side of the small meat rolls with tapioca starch, fry it under medium heat 
until golden brown color. Drained the meat rolls and transfer on the plate.
5.Best serving when it is hot for better taste.

♡芒果蛋糕 Mango Cake♡

宝贝的每年生日都遇上芒果季节
加上他超爱芒果，
今年也不例外，做了个*芒果蛋糕*替他简单的庆祝~
没有漂亮的卖相，但是味道超赞！
自己一手‘煲’办，不甜不腻正合家人的口味~

材料:
(1) A蛋黄7颗
     蜀米油50克
     特幼粉80克
     芒果味优格饮料 (yogurt drink) 85克
      盐1/4茶匙

(2) A蛋白7颗
     幼糖70克(我只用60克)
     塔塔粉1/2茶匙(可以1大匙柠檬汁代替)

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,再加入半茶匙的塔塔粉,再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170°C烤约35~40分钟。
**烤炉温度及时间依各自烤炉自行调整。
~~~~~~~~~~~~~~~~~~~~~~~~~~
奶油:
鲜奶油(whipping cream) 250克
糖粉 70克

装饰：
芒果1颗,取肉切薄片 (我用泰国黑金芒果，超甜的）

做法:
1.预先将铁碗存入冰箱让它冰冷

2.准备一盘冰水,再把取出来的铁碗放在冰水上。
3.将鲜奶油与糖粉倒入铁碗内,用电动打蛋器打发。
4.将蛋糕分成两半,然后把奶油涂在其中一片蛋糕的面上,铺上芒果片，再将另一片蛋糕铺上。把剩余的奶油涂在蛋糕面上和蛋糕旁边。

5.将芒果排列铺上芒果片即可。存入冰箱冷藏2~3小时即可享用。

Ingredients:

(1) 7 A size egg yolks
      50g corn oil
      80g Superfine flour (sifted)
      85g Mango yogurt drink
      1/4 teaspoon salt

(2) 7A egg whites
     70g granulated sugar (I reduce to 60g)
     1/2 teaspoon tartar

Method:
1.Whisk all the ingredients (1)~ egg yolks, yogurt drinks, corn oil and salt 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), tartar, 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 170 celsius for 35~40 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Whipping cream
250g whipping cream
70g granulated sugar

Decoration
1 big Thai mango, removed skin, sliced

Method:
1.Whip the cream and sugar with medium speed until smooth.
2.Cut the cakes into two portion, wipe the cream on a piece of the cake. Following lay the sliced mango on the top of the cream.
3.Continue with another piece of the cake on the top. Repeat the steps by wiping the cream on the cake and the side of the cake.
4.Decorate the cake with sliced mango. Chill in the fridge for at least 2~3 hours before to serve.

♡咸蛋虾姑肉 Salted Egg Mantis Shrimps♡

老公最爱吃虾姑肉，
难得巴刹今早有卖，
就买了包回来尝试来煮，
今晚就吃它~  *咸蛋虾姑肉*

材料：
虾姑肉 半公斤(我买的是已经去壳的虾姑）

咸蛋黄 3颗（预先蒸熟后压碎）
蒜末 2大匙
小葱头末 1大匙
小辣椒 3条，切小颗粒
咖喱叶 1小把，洗净沥干
牛油 1大匙
淡奶50克
合隆粉 半包
蛋白 1个

调味料：
盐 少许
胡椒粉 少许
糖少许

做法：
1.先将虾姑肉和少许盐巴、胡椒粉混合均匀，存入冰箱腌制半小时。
2.热油，将虾姑肉粘上蛋白再沾上合隆粉，然后炸至金黄色，捞起沥干备用。

3.热锅，下牛油，爆香蒜末、小葱头末。然后加入咖喱叶和咸蛋黄，将它炒出味。
4.加入淡奶、小辣椒和糖，待滚开后，倒入已炸好的虾姑肉，快速拌均匀即可上碟。

Ingredients:
1/2 kg mantis shrimps (without shells)
3 pieces salted egg yolk (Steamed and mashed in advance)
2 tablespoon chopped garlic
1 tablespoon chopped shallots
3 chilli padi，cut into small section
1 stalk of curry leaves，washed and drained
1 tablespoon salted butter
50g evaporated milk
1/2 packet of  Hup Loong frying powder
1 egg white

Seasoning：
pinch of salt
dash of pepper
1/4 teaspoon of sugar

Method：
1.Combined well the mantis shrimps meat with salt and pepper，chill in the fridge at least half an hour.
2.Preheat oil, dip the mantis shrimps meat with egg white, coated with Hup Loong flour. Fried it until golden brown color, drained and set aside.
3.Saute chopped garlic, chopped shallots with butter until fragrant. Add in curry leaves and salted eggs, saute until aroma.
4.Add in evaporated milk, chilli padi and sugar, quickly add in fried mantis shrimps, stir well and transfer to a plate.

♡鲜橙牛油杯子蛋糕 Orange Butter Cupcakes♡

满屋飘香的*鲜橙牛油杯子蛋糕*
前几天教师节做了些让宝贝带去请老师品尝，
也留了几个给宝贝们。
今天他们又在吵想吃，
结果还是动手做了来满足他们，
明天的早餐就简易搞定了！~
**食谱参考与 Beehong Foo 亲的香橙小蛋糕

材料：
鸡蛋 (A蛋) 4个
牛油 250克 （我用金桶无盐牛油）
幼糖 170克 （我减至150克）
盐 1/4茶匙
鲜橙 1个，取汁 （约80克）
橙皮碎 1大匙
自发粉 250克 （过筛）
发粉 1小匙 （过筛）
青红樱桃碎 各2大匙

做法：
1.先将牛油和幼糖用电动打蛋器打发至乳白色。
2.慢慢地分四次加入鸡蛋(鸡蛋一颗一颗逐渐加入，否则打发出来的面糊会变成豆花块状）
3.加入橙汁、橙皮和盐搅拌均匀，最后分次加入过筛的自发粉和发粉，混合均匀。
4.将面糊倒入纸杯里，然后撒上少许青红色樱桃碎。
5.预热烤炉，以160度烘至蛋糕变金黄色即可，约40~45分钟。
（温度与时间视个人的烤炉自行拿捏）

Ingredients：
4 (A) size eggs
250g butter （I use golden churn unsalted butter）
170g granulated sugar（I reduce to 150g）
1/4 teaspoon salt
80g orang juice
1 tablespoon chopped orange peels
250g self raising flour （sieved）
1 teaspoon baking powder（sieved）
2 tablespoon (each) green & red chopped cherries

Method：
1.Beat the butter and granulated sugar until fluffy and light with mixer.
2.Slowy add in eggs, one by one and mixed well.
3.Add in orange juice, peels and salt, combine well. Lastly sift in 1/3 of raising flour, mixed well and continue for another 2/3 until the batter is smooth and well combined.
4.Pour in the batter into paper cups, sprinkle some green and red cherries on the top.
5.Preheat the oven, bake the cupcakes under 160 degree for about 40~45 minutes.