Thursday, 24 April 2014

潮州桃馃 (Teochew Glutinous Rice Kueh)

想做这个桃馃很久了,就是苦于找不到模子,
结果机缘之下托一位朋友帮忙,
这位朋友二话不说,从买到寄过来,短短数日,
那份效率和用心,直叫安迪佩服又感动,
朋友认识你,是安迪的福气,感恩哦! 
A big thank you to my friend who got this Teochew Glutinous Rice Kueh mould for me. I'm really lucky to be your friend. Your efforts are much appreciated.




这已是第二轮的尝试了,第一轮成品太硬,
今天换了食谱,总算满意,谢谢Helena的美好分享。

This is my second try at the Teochew Glutinous Rice Kueh. During the first try, the results were too tough. Having changed the recipe, this second batch is much better. Thank you Helena for  sharing this wonderful recipe.




我用的模子是中型的,结果出来成品是一口就吃完的。
开始觉得模子太小,给我这粗鲁的安迪有点难操作,
幸好做了几个后,手势开始熟练,还越做越顺,
结果一共做了46个,是不是很厉害?
(哈。。。。卖花赞花香)

I used a medium sized mould, so the Kueh was bite-sized. At first, I felt the mould was too small and unwieldy, but as I progressed it became easier to use it. I ended up making 46 Kuehs, ain't that awesome?




 虽然做了46个,但是今天我只蒸了24个,
其余的包好收进冰箱,要吃的时候再蒸。

 Although I made 46 Kuehs, I decided to keep most of it in the fridge for another time and only steamed 24.




这潮州桃馃皮,有着香香的粘米粉香味,隐约中还有炸葱油香,
搭上超香的馅料,一个字,赞!
The Teochew Glutinous Rice Kueh gives off the sweet smell of glutinous rice flour mixed with fried shallots. With its aromatic fillings, there is only one word suited for it: Finger-licking-good!


食谱参考 :Helena
皮料:(24)
   500克粘米粉,180克木薯粉,1小匙900ml 水,1小匙色素
   6大匙炸葱油
料:
A500克糯米,浸隔夜, 用。
B100ml 水,5大匙炸葱油,精粉,糖,麻油,胡椒粉, 油,黑油,耗油适量。
  C绿豆瓣一碗浸蒸熟。
 D)半碗米浸10香菇,浸切片,300克三肉切小粒并用油及盐调味)。
E)一把芹菜,洗切粒。
 做法:
1.            将(A)加入(B)放入蒸,大火蒸40。把稍凉的糯米弄散。
2.            把(C)放入蒸,蒸熟,待凉用。
3.            将(D)炒香,盛起用。
4.            把(2)和(3)和(E)拌入糯米内,拌匀即可。用保鲜纸盖好。
5.            将皮料里粉和盐搅拌均匀。
6.            水煮沸后加入少许红色素拌匀,倒入粉料里,快速拌均匀。
7.            盖上湿布5,加入油,揉成一软团。(若面团较干,可加少皮容易操作)
8.            取一小粒面60克),搓扁,片。
9.            包入料,按入桃模内,好再敲扣出来。
10.         放入抹上油的蒸内,大火蒸7或反面检视若皮以熟透即可,取出上炸葱油即可。 



昨天做金钱粄剩余的绿豆馅,
安迪也好奇的用来裹几个,其实还蛮好吃的。 
Out of curiosity, I tried using the remainder green pea filling from yesterday's Jin Qian Ban. It tasted just as good.

炒好的糯米内馅,充满香菇,虾米,鲜肉的香气,
就是不裹馃皮,空口吃也很美味。
The sauted filling filled the kitchen with the wonderful aroma of mushrooms, shrimps and pork. Even without the skin, it can be a delicious dish on its own.





Skin dough: (makes 24)

500g rice flour

180g tapioca flour

1tsp salt

900ml boiling hot water

1tsp pink colouring

6 tbs fried shallot oil



Filling Ingredients:

(A)

500g glutinous rice (soak overnight), drained

(B)

100ml water, 5 tbs shallot oil, salt, chicken powder, sugar, sesame oil, pepper, soy sauce, dark soy sauce and oyster sauce to taste.

(C)

50g Mung bean, soaked overnight and steamed for 15 minutes

(D)

½ cup of dried shrimp, soaked till soft then chopped,

10 mushrooms, soaked in hot water till soft then sliced thinly,

300g pork belly, sliced thinly and marinated with 1 tbsp soy sauce

(E)

A handful of coriander leaves, chopped



To prepare the filling:



1。Mix (A) and (B), steam over high flame for 40 minutes. Cool the rice for 5-10 minutes and loosen the rice with chopsticks.


2。Steam (C ) for 15 minutes. Allow to cool then set aside.

3。Fry (D). Set aside.

4。Add (2) and (3) and (E)into rice and mix well. Cover with cling wrap.




To make the dough:

1. Mix rice flour and tapioca flour in a big bowl. Add pink colouring into 900ml of boiling water and pour over the flours. Mix well and cover with damp cloth. Allow to rest for 5 minutes.

2. Add in oil and knead till the dough just come together. (if the dough is too dry, you can add some oil so that the dough is easier to work with).



Making the Kuih:
1. Divide the dough to 60g each. Roll the dough into a round shape and put some fillings in the middle and enclose the dough. Press the kuih into the mould to mould into shape.

2. Arrange the kuih onto a slightly oiled plate and steam for 7 minutes or until the skin becomes translucent. Brush with some shallot oil when the kuih come out from the steam (This is to avoid the skin become hard )  


裹上绿豆馅的潮州桃馃
A green pea filling Teochew Glutinous Rice Kueh.
 



别小看这桃馃,
由于内馅多数糯米的关系,虽然小小一个,却耐饱得很。
Despite its small size, the great amount of glutinous rice in its fillings makes it a rather filling delicacy.





机缘之下,约了花娘子一起上这潮州桃馃,
哈。哈。。。纯粹是独乐乐不如众乐乐的心态,
希望大家跟着我们快乐的赏馃吃馃吧 。
As agreed, Joceline and I would be posting this recipe together. After all, the more the merrier! Everyone else is welcomed to try out this Teochew Glutinous Rice Kueh.

 

Tuesday, 22 April 2014

金錢粄 Jin Qian Ban

金钱粄乃娘惹糕点。
属于红龟类,因为外貌像金条或金砖,
又称金砖红龟糕。
Jin Qian Ban is a type of Nyonya kuih.
Since it looks like a gold bar,
it is also known as Gold bar Ang Gu Kuih.


 一般华人在祭拜日子,为了图个好意兆;
都会贡上一些好意头的糕点,如红龟糕发糕,金钱粄。。等。 
Malaysian Chinese like to prepare auspicious food like Ang Gu Kuih, Huat kuih and this Jin Qian Ban,
when they pray.


 这款长形的红龟,不但外形独特,
吃起来也较方便。

This long shaped Ang Gu Kuih, 
is easier to eat compared with the traditional type.


食谱参考 Adapted from:Sonia aka Nasi Lemak Lover
(做了少许调整)
 Jin Qian Ban(金錢粄)
*15pcs  



split green beans
Sweet Filling
125g split yellow mung beans/green beans                                            

70g sugar
1 and 1/2tbsp corn oil




  Method:
1. Rinse mung beans several times till the water runs clear, then soak them in clean water for 2 hours.
2. Drain the mung beans and place them on a tray, then steam them over high flame for 30 minutes.
3. While the beans are still hot, place the beans, sugar and oil in a food processor and process till fine.
4. Set aside to cool. Shape into 13g small balls.


Pumpkin skin
150g pumpkin, cut into small pieces( I replaced it with sweet potato)
100g glutinous rice flour
1/2tbsp rice flour
1tbsp sugar
1 and 1/2tbsp corn oil
25g hot boiling water, or adjust accordingly as it depend on pumpkin texture
(due to the lack of water in the potato I increased the water to 100g)
Method:
1. Steam pumpkin slices till soft (about 15 mins).
2. Using a fork, mash the cooked pumpkin and set aside to cool.
3. Add glutinous rice flour, rice flour, sugar and corn oil to the mashed pumpkin, slowly add in hot water and mix well till it becomes a soft dough, keep aside and rest 10 mins.
4. Shape into 20g small balls. 






To shape and cook Jin Qian Ban
1. Dust Jin Qian Ban mould or “Ang Ku Kueh” mould w
ith glutinous rice flour for easy removal of the kuih later.
2. Flatten the pumpkin ball and place a mung bean ball on it. Wrap the pumpkin dough around the mung bean ball and shape into a round ball, then roll it into a log.
3. Place the log in the mould, flatten lightly, then knock it out of the mould (to prevent it from breaking when it falls onto the kitchen top, use your hand to hold it) and place the kuih on a greased banana leaf.
4. Arrange the kuih on a tray and steam for 5 minutes over low flame till cooked (do not steam over high flame to prevent it from changing shape). Once done, remove kuih from steamer and lightly brush the surface with corn oil.

Note : For this recipe, you will have a remainder of 8 pcs of filling, thus you have to increase the amount of the dough by half.



自从新春期间,看到Sonia家的金钱粄,就bookmark 起来,
今天总算把它做了起来,谢谢Sonia无私的分享。
During the CNY, I had bookmarked this recipe when I saw it in Sonia's blog. Now that I've finally gotten round to using it, I'd like to thank Sonia for her selfless sharing.



@@@@Enjoy!@@@@

Sunday, 20 April 2014

日本,京都游之二(Japan - Kyoto Trip part 2)

 金阁寺(Kinkaku-ji),正式名称其实是鹿苑寺
因为建筑物外面包有金箔,故又名金阁寺(Kinkaku-ji)



(Kinkaku-ji)被日本政府指定为国宝,
并于1994年被联合国教科文组织,
指定为世界文化遗产的重要历史建筑。




金阁寺华丽、不羁、销魂夺魄。
将所在时代的传统文化和新兴的物价文化融为一体。

好了连最金光闪闪的金阁寺都到访了,
下来,庙寺暂停,我们游览灵气满满的岚山(Arashiyama)去。
岚山位于京都市区以西,是许多贵族居住和游赏的胜地。
桂川河岸两旁有大面积的樱花与枫林,
岚山的竹林之道也很受观光客欢迎。



 竹林小道,一个绿意盈盈,灵气逼人的休闲地。
漫步当中,凉意阵阵 ,万竹眏进眼帘,
这种感觉,太舒服了!!!




 春赏樱花、秋赏红叶,或者只是在竹林中漫步,
都能感受到京都的风景之美。


岚山(Arashiyama),山色苍苍,河水潺潺 ,竹林青翠盈盈,
一个叫人情不自禁,会爱上她的水绿山青。

*****************************
接着,我们要去“血拼”了。。。。。。。
錦市场(Nishiki Food Market),
 一个可以买尽京都特有食材的市场,
这里的店铺售有魚,蔬菜,生鮮食材,干粮
醃菜等加工食品,且老店眾多。
因此又有「京都的厨房」之称。
同时也有装饰品,陪衬品,纪念品。。。。。等。
 
 


在这价廉物美的锦市场(Nishiki Food Market)
安迪乘机买了一些小东西,
给亲人朋友做手信。

其中以这个Meiji白巧克力最值得买,
在大马JxxxGxxxxx,一块卖Rm5.50,
在锦市场(Nishiki Food Market)我只以84yen(Rm2.80)就买到了,
可惜此行是背包客身份,也只能意思意思买一盒(10块)回来。
加上当时架子上也剩最后一盒了,不然肯定买更多。

最后赴侄女的约会- 吃晚餐去。
约好到京都车站见面。

左上图为京都车站;
右上图为京都塔;
左下图为京都车站之彩虹梯,直通天台,可观望整个京都市;
右下图为我亲爱的侄女(我当年结婚时的伴娘),侄女婿。



当晚托侄女的福,我们吃了一顿美味丰富的一餐,
感恩哦!
小姑祝福你们: 永浴爱河,白头偕老。


下一张帖子,美丽的富士山,我来了!!!

日本,京都游之一(Japan - Kyoto Trip part 1)

道别了山明水秀的奈良,
我们搭JR往拥有丰富歷史遺跡古都- 京都(Kyoto)。

日本的艺妓文化(Geisha )是由京都(Kyoto)開始。
因此,在京都,很多时候,你都可见扮相出众的艺妓。
属京都特色之一。


清水寺(Kiyomizu-dera)

我们在京都的住宿靠近清水寺,
顺理成章,放下行李,就步往清水寺(Kiyomizu-dera)出发了。

清水寺(Kiyomizu-dera)的山號為音羽山,主要供奉千手觀音,
是京都境內著名的名勝古蹟之一亦是世界文化遺產。



当天,正是樱花盛开之时,每到之处,樱花开眼即见。
让我们这些异国旅客,赞叹不已!

   清水寺(Kiyomizu-dera)内有音羽瀑布,清泉一份为三,
分别代表了“学业成就”、“恋爱成就”、“长寿祈愿”三种意思,
被视为具有神奇的力量。


清水寺(Kiyomizu-dera)前面的商店街永遠都是络绎不绝,
有售卖,扇子,木屐,瓷器,腌渍品,
绿茶,樱花产品。。。.叫人目不暇给。

沿着清水寺(Kiyomizu-dera)前面的商店街走去,
会看到二年坂,三年坂...
街道上呈现的是不一样的风情....
格外有浓厚的日式旧文化气息。

********************************



大阪第二站,我们来到银阁寺(Ginkakuji)。

Kyoto_ginkaku_3907_15

银阁寺(Ginkakuji)内放置了观音像。
然而,建筑内部是不开放给公众的。
虽然他被称为银阁寺(Ginkakuji),但它从未被铺上过银箔。
因它与金阁寺相似,所以被俗称银阁。
另一解说是当月亮照上去,给它一个银色的外观。

  
进入银阁寺(Ginkakuji)前,
我们经过了一个攀藤植物做成的长围墙。

Thursday, 17 April 2014

日本,奈良游(Japan - Nara Trip)


 奈良是一座积淀了千年历史的文化古都,
享有“东方的罗马”之誉,
日本人称奈良为“精神故乡”和“丝绸之路的东方终点”。

离开大阪,就往文化古都 - 奈良去。
放下行李,我们就迫不及待往奈良公园(Nara Park),
看梅花鹿去了。


一只只可爱的梅花鹿,就在我们身边自由活动,那感觉超棒的!!









奈良公园(Nara Park)是一个令人愉快的大型公园。
以四个字,山明水秀来形容,一点都不为过。
它和奈良许多主要景点,包括东大寺春日大社兴福寺和奈良国家博物馆(专门的寺庙艺术博物馆)距离很近。








这个公园是数以百计的小鹿之家。
鹿在神道中被认为是神的使者,
奈良的鹿已经成为这个城市的象征,同时被视为国家的珍宝。




座落在奈良公园里的大东寺(Todai-ji),也是游客必到之处,
我们当然也不例外的。
 东大寺(Todai-ji)是日本最有名和历史上最重要的寺庙之一,
同时它也是奈良的地标建筑。






东大寺(Todai-ji)不止供奉了日本最大的佛陀雕塑,
同时它也是世界上最大的木结构建筑。

 
 

最后我们来到公园的最尾端,春日大社(Kasuga-taisha)得所在。
春日大社是奈良最有名的神社;承担着保佑奈良市市的责任。




春日大社(Kasuga-taisha)中,
由信徒捐献的许多铜制灯笼是非常知名的。
另外,沿着神社途中路旁的数百盏石灯笼,
为这春社生辉不少。


Yuzan Guesthouse
最后给大家介绍,我们在奈良留宿一晚的住宿。
一间带有浓浓和风味的民宿- Yuzan Guesthouse.


我的评价:设备齐全,干净舒适,态度良好,价钱公道。
还有租借脚搭车的服务,一天500yen/16.50令吉



当安迪睡在这种一室六床的木床上时,
背包客的感觉才真正的感觉出来,哈。。。。。
当晚还有2个位日本姑娘和2位香港姑娘同室。
(2400yen(80.00令吉)/每人一晚)


这就是非常友善和招待周到的郎才女貌,Yuzan的屋主。




下一张帖子,我们到古城京都看艺妓,金阁寺,银阁寺。。。。
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