Tuesday, 21 October 2014

乡村面包(Rustic Bread)


 从年初开始做面包以来,一直没有做过欧式面包。
因为担心吃惯松软带甜面包的家人,
不能接受外表有些粗糙,吃起来比较有嚼劲的欧式包。
 Ever since I started baking bread, I've never given European bread a try, mainly because I worried that my family, too used to the soft, sweet bread I often bread, would not like the coarse, chewy European bread.


结果是白担心一场,
原来长大了的娜娜,口味可以从不好辣到变好辣;
口感也可以从好绵软变好嚼劲。
所以。。。。。在安家,这款面包是受欢迎的。
Turns out I was worrying about nothing. NaNak's taste has been expanding in recent years, so apparently the conversion from soft bread to tough wasn't too bad for her. She actually likes it!


       
乡村面包
食谱参考:孟老师的100道面包(第114面) 
(可做2个)

材料:
A.中种面团:高粉300克,水170克,黄糖10克,盐1/2小匙,即溶酵母4克,柠檬汁1/2小匙

B.主面团:高粉100克,黄糖10克,水60克
C.粟米油15克
D 整形 : 少许的麦麸和高粉

做法:
1.将材料A全部混合,用慢速搅拌成团即可,盖上保鲜膜,进行基本发酵约3小时。
2.将(1)的面团与材料B全部混合,用慢速搅成稍具光滑状后加入无盐奶油,用慢速搅入,再用中速搅成具延展性的面团。
3.面团分割成2份。将面团各自放入2个容器内并盖上保鲜膜,进行第二次发酵约50分钟。
4.取出其中1份面团,整面均匀地沾裹麦麸,放入烤盘,进行最后发酵约40分钟。
5.再将另一份个面团滚圆,整面均匀地沾裹高粉,放入藤篮,进行最后发酵约40分钟。
6.将做法(4)的面团,以利刀切三个刀口,继续发酵约20分钟。
7。将做法(5)的面团从藤篮倒出排放在烤盘上,同样利刀切三个刀口,继续发酵约20分钟。
8。最后将2个面团.放入预热好的烤箱,以180度,烘烤约30分钟。


藤篮 rattan basket


Rustic Bread
Recipe adapted from: 孟老师的100道面包(pg114) 
(Makes 2 loaves)

Ingredients:
A. Sponge-dough: 300g bread flour, 170g water, 10g brown sugar, 1/2tsp salt, 4g instant yeast, 1/2tsp lemon juice
B. Dough:100g bread flour, 10g brown sugar, 60g water
C. 15g corn oil
D. Decoration: Some bread flour and oat bran

Method:
1. Mix all ingredients (A) evenly and knead into a dough using slow speed. Cover the dough with a cling wrap and rest for 3 hours.
2. Mix the dough from (1) with all ingredients (B) and knead into a smooth dough using slow speed. Next, slowly knead in the oil until the dough is pliable.
3. Divide the dough into 2 equal portions. Place the 2 dough into 2 different containers, cover with a cling wrap each and rest for 50 minutes.
4. Scoop out one of the dough and scatter the oat bran evenly onto the surface. Place the dough on a baking tray and rest for 40 minutes.
5. Roll the other dough into a round shape and coat it with bread flour. Place it into a round rattan basket and rest for 40 minutes.
6. Cut three slits on the dough in (4) using a serrated knife. Rest for 20 minutes.
7. Cut three slits on the dough in (5) using a serrated knife. Rest for 20 minutes.
8. Bake both dough in a preheated oven at 180°C for 30 minutes.



做法(4)和(6)的造型。
Rustic Bread made using steps 4 and 6.



做法(5)和(7)的造型。
Rustic Bread made using steps 5 and 7.


 外表粗糙,面包体却软中带韧,还散发诱人的天然面包香气。
一般与西式类汤,烧烤料理或果酱搭配。
所以可以是早餐,下午茶;
也可以是午餐或晚餐的主食哦。
With a rough surface and a soft yet chewy texture, this bread gives off a natural bread-y aroma. Usually eaten with Western soup, roasted meat or fruit jam, this bread can be eaten as breakfast or tea, or maybe even as a main course of lunch or dinner!


@@@@@ Enjoy !@@@@@

Sunday, 19 October 2014

全麦面包 (Wholemeal Loaf)



全麦面包,又是一款高纤低脂的面包。
很适合在进行瘦身的安迪。

Wholemeal bread is a kind of high fiber low fat bread that is very suitable for me, since I'm dieting.


  
满麦高纤的面包体,嚼劲十足。
虽然充满麦香气,味道还是略嫌单调些;
但是一旦搭上水煮蛋片,蔬果或熏肉片,乳酪片。。。。。。。
却马上变得美味可口。
This high fiber bread is really chewy but plain despite the aroma of wheat it gives off. It tastes much better when eaten with slices of boiled egg, greens, fruits, ham or cheese.





虽说是高纤,但面包外干内松软。
The bread is dry on the outside and soft on the inside despite the high fiber content.

全麦面包 
(可做6个)

材料
A 高粉 230g
    全麦粉 170g
    黄糖 2大匙
    盐 半小匙
    低脂牛奶 220ml

    即溶酵母 1小匙
B  粟米油 25g
C  蛋白液, 即食燕麦片 ,表面装饰

做法:
1)将材料(A)先用慢速搅拌成团,再用中速搅成稍具光滑。
2加入粟米油用慢速搅入,再用中速搅成具延展性的面团。
3) 面团放入容器内并盖上保鲜膜,进行基本发酵80分钟。
4) 面团分割成6等份,滚圆后,盖上保鲜膜,松弛约10分钟。
5) 面团整形成橄榄形,面团刷上均匀的蛋白,再将整面沾裹即食燕麦片,进行最后发酵约25分钟。
6) 剪刀倾斜45度在面团表面剪数刀,再继续发酵10分钟。
7)放入预热烤箱,以180°C,烘烤约20分钟。




Wholemeal  Loaf
(yields 6 pieces)

Ingredients:

A) 230g Bread flour
     170g wholemeal flour
     2tbsp brown sugar
     1/2tsp salt

     220ml low fat milk
     1tsp instant yeast
B) 25g corn oil
C) Some egg white and wholemeal flakes, as decoration

Method:
1. Mix all ingredients (A) evenly, then knead into a dough using slow speed before changing to medium speed and kneading until the dough is smooth.
2. Add in the corn oil and continue to knead with medium speed until the dough is pliable.
3. Place the dough in a container and cover with cling wrap. Leave to proof for 80 minutes.

4. Divide the dough into 6 equal portions. Roll them into balls. Cover with cling wrap and rest for 10 minutes.
5. Shape the dough so that they are olive-shaped and brush the loaf surface with egg white. Scatter some wholemeal flakes on top as decoration before proofing fro 25 minutes.
6. Use a pair of scissors to make a few cuts on the loaves at an angle of 45 degrees. Proof for another 10 minutes.

8.  Bake in a preheated at 180°C for about 20 minutes.




 全麦面包,新鲜蔬果,水煮蛋片和意大利腊肠。
简单的午餐。 
Wholemeal loaf sandwiching salami, eaten with fresh greens and hard-boiled egg slices. A simple lunch.

Saturday, 18 October 2014

南瓜乳酪面包(Pumpkin Cheese Bun)


 这是赶在娜娜进营之前,做出来的面包。
有营养丰富的南瓜,又有他喜爱的乳酪
更可以顺便再支持“小拇指 ”
呵。。。。。呵。。。。何乐而不为呢?
Managed to bake this bread before NaNak entered camp. Filled with the nutrients of the pumpkin and the deliciousness of her favorite cheese, while also eligible for "LTU" event, this bun is indeed one that pleases all!


这个虽是直接法的食谱,但是有南瓜泥的护航,
就算第二天,还是保有软软的面包体,
很适合出门在外的小吃。
 This may have been done using the straight-dough method, but thanks to the mashed pumpkin, the buns can maintain their moisture up to the next day. A bun suitable for a snack away from home.


当面包还在烤箱烘烤时,
浓郁的乳酪香气和芬芳的面包飘香。。。。。
早已弥漫整个厨房,因而一出炉,就全盘而空!
超好吃的!!! 
Even when it was in the oven, the delicious aroma of the buns wafted around the entire house, making everyone's mouth water. So, it wasn't surprising when, the moment it is removed from the oven, all the buns are gone in the blink of an eye! It's just that yummy!

南瓜乳酪面包
食谱参考孟老师的100道面包 (第52面)


材料:
A 高筋面粉200克 低筋面粉60克
    细砂糖35克  盐1/4茶匙
    即溶酵母4克 全蛋35克
    鲜奶35克  水35克
B  南瓜泥65克  无盐奶油20克
C  内馅:高熔点切达乳酪90克
D  装饰:皮萨起士丝50克,适量的罂粟子

做法:
1。材料(A)全部混合,先用慢速搅拌成团,再加入南瓜泥用中速搅至稍呈光滑状。
2。加入无盐奶油用慢速搅入,再用中速搅成可拉出稍透明薄膜的面团。
3。面团放入容器内并盖上保鲜膜,进行基本发酵约80分钟。
4。高熔点切达乳酪切成丁状备用。
5。面团分割成6等份,滚圆后直接包入内馅,放入烤盘盖上保鲜保鲜膜,进行最后发酵约30分钟。
6。面团表面上刷上均匀的蛋液,剪出十字刀口,再撒上适量的切达起士和罂粟子,继续发酵10分钟。
7。放入已预热的烤箱中,以190‘C 烤约20分钟。





Pumpkin Cheese Bun
Recipe adapted from :孟老师的100道面包 (Pg,52)

Ingredients :
A Bread flour200g  cake flour 60g
   caster sugar35g  salt1/4tsp
   instant yeast4g  egg35g
    milk35g  water35g
B  mashed pumpkin65g  unsalted butter20g
C  Filling:Cheddar chesse90克
D  Decoration:shredded cheese50g  some poppy seed

Method :

1.  Mix all ingredients (A) evenly, then knead into a dough using slow speed.  Add in  mashed pumpkin knead with medium speed until the dough is pliable.
2.  Add in the unsalted butter continuous to  knead with medium speed until the dough is pliable.
3. Place the dough in a container and cover it with a cling wrap. Leave to proof for 80 minutes.
4. Dice the cheddar cheese, set aside for later use.
5. Divide the dough equally into 6 portions. Roll them into balls. Flatten them into disc shape and wrap with diced cheddar cheese. Arrange them on a tray to rest for another 30 minutes.
6.  Brush the bun surface with egg-wash ,use scissor to cut a cross on it . Then scatter with some shredded cheese and poppy seed as decoration.Continue resting for 10 minutes.
 7. Bake in a preheated at 190°C for 20 minutes.




面包 捏口向上,经过烘烤,就会稍微打开,
成了如图所见的开口造型。
If you bake it with the sealed part facing up, it'll open up a little, allowing a peek into the cheesy inside of the bun.



面包捏口向下,经过烘烤,还是完整无缺;
呈现圆鼓鼓的造型。
If you bake it with the sealed part downwards, the bun remains round and cute.




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

Friday, 17 October 2014

黑麦片面包(Rye Flakes Bun)

最近安迪对五谷高纤,养生面包大感兴趣。
今天和大家分享其中一款高纤面包- 黑麦片面包。
 Recently, I've taken an interest in healthy buns made with grains. So I've decided to share this healthy bun -- Rye Flakes Bun with you!




上图就是黑麦又称裸麦。
Rye Flakes(Secale cereale)

食用黑麦可以预防糖尿病。
黑麦含有更多的锌、维生素B;
以及可降低患乳腺癌风险的木脂素。
Consuming rye can help reduce the risk of diabetes. Rye contains more zinc, vitamin B and lignan, a chemical compound that can reduce the risk of breast cancer.


原本以为为了自己健康的着想,尝试做这低糖高纤的面包。
没想到却获安家娜娜的青睐;
甚至要求我做了让她拿到生活营里去。
所以说,它的美味是不需质疑了。
At first I had simply wanted it to be a healthier choice of food for myself, but I didn't count on NaNak finding a liking in it too! In fact, she actually asked me to make more so that she can bring it to be snacked on during camp. It just proves how delicious this bread is!




黑麦片面包
材料:
A 黑麦片面团(汤钟):
    黑麦片25克
    鲜奶60克
B 高筋面粉200克
    细砂糖15克
    即溶酵母3克
    盐1/4茶匙
    水120克  
C 无盐奶油10克

做法:
1。材料(A)先用橡皮刮倒拌匀,再用小火边煮边搅至水分完全收干,取出放凉盖上保鲜膜,冷藏约60分钟后备用。
2。材料(B)全部混合,先用慢速搅拌成团,再用中速搅成稍具光滑状。
3。加入无盐奶油及做法(1)的面团。用慢速搅入面团中。再用中速搅成光滑具延展性面团。
4。面团放入容器内并盖上保鲜膜,进行基本发酵80 分钟。
5。发酵好的面团分割成6等分,滚圆后,排放在烤盘上,继续发酵30分钟。
6。面团刷上均匀的蛋液 ,再将整面沾裹麦麸,然后面团表面用利刀交叉切几刀,继续发酵10分钟。
7。放入已预热的烤箱中,以190°C烘烤约25分钟。

 先用橡皮刮倒拌匀,再用小火边煮边搅至水分完全收干。
Mix ingredients A evenly with a spatula and cook over a small flame until all the liquid has dried up. 


加入无盐奶油及做法(1)的面团。用慢速搅入面团中。再用中速搅成光滑具延展性面团。
Add in the unsalted butter and the tangzhong in (1). Knead them in using a slow speed, then switch to medium speed and knead until pliable.

 Rye Flakes Bun
Ingredients:
A) Rye dough (Tangzhong):
     25g rye flakes
     60g milk
B) 200g bread flour
     15g caster sugar
     3g instant yeast
     1/4tsp salt
     120g water  
C) 10g unsalted butter

Method:
1. Mix ingredients A evenly with a spatula and cook over a small flame until all the liquid has dried up. Scoop out and leave to cool before wrapping it with a cling wrap and refrigerate for an hour.
2. Mix all ingredients B evenly, then knead into a dough using slow speed before kneading with medium speed until the dough is pliable.
3. Add in the unsalted butter and the tangzhong in (1). Knead them in using a slow speed, then switch to medium speed and knead until pliable.
4. Place the dough in a container and cover it with a cling wrap. Leave to proof for 80 minutes.
5. Divide the dough equally into 6 portions. Roll them into balls and arrange them on a tray to rest for another 30 minutes.
6. Brush the dough with egg-wash and coat the dough with oat bran. Using a sharp knife, cut a few slits on the surface of the dough and allow it to continue resting for 10 minutes.
 7. Bake in a preheated at 190°C for 25 minutes.


虽然少了些柔软感,但是却添加嚼劲感,
和多几分原始的麦香气,
而且因为高纤的关系,是很富饱感的面包。
Although it's not very soft, yet the chewiness and the natural cereal smell makes it a delicious bread anyway. Meanwhile, the high fiber content of the bread makes it a filling snack.


@@@@@Enjoy!@@@@@

Wednesday, 15 October 2014

迷你金瓜红龟糕(Mini Pumpkin Ang Ku Kueh)


 红龟糕在安家是一款受欢迎的娘惹糕。
之前分别尝试过 班兰红龟糕番薯豆蓉红龟糕
今天开心赴小拇指之金瓜之约,
安迪随缘模出这款久违的红龟糕。
Ang Ku Kueh is pretty well-received at home, so I've tried out two flavors: Pandan Ang Ku Kueh and Sweet Potato Ang Ku Kueh. Since this month is "Pumpkin Month" and I have loads of pumpkin at home, I decided to make a batch of Pumpkin Ang Ku Kueh.


 这回穿上金光闪闪的金瓜泥外皮,再把外形缩小一个尺码,
Q 软的外皮搭上甜香的绿豆泥,
美味加上迷你型,不知觉中,
可是叫人一个接一个,吃个不亦乐乎。
This time, my Ang Ku Kuehs are back with a brand new golden look and a much cuter size. The skin is still as soft and chewy as ever, while the mung bean filling compliments it deliciously. These bite-sized Kuehs will have you asking for more with just a bite!



迷你金瓜红龟糕 
可做20个,4cm x 5cm 的模子


甜绿豆馅:
绿豆瓣 200克
 细砂糖 120克

做法:
1)绿豆瓣浸透最少2小时,蒸直熟软。用搅拌机搅烂。
2)热锅下1大匙油,把绿豆茸加糖炒干至沾黏锅边,盛起备用。


红龟糕皮材料:食谱参考:花娘子

南瓜泥 - 100克
细砂糖 - 1汤匙
清水 - 100克
糯米粉 - 200克
食油 - 25克

做法:

1)把所有的糕皮的材料(除了水)放入容器里。搅拌均匀。
2)慢慢加入清水,将材料搓成面团。大约搓5分钟至面团有点弹性便可。
3)把面团平均分割。搓成圆形,压扁后包入绿豆馅后再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。
4)蒸锅水滚后,把糕放入蒸4 - 5分钟。
5)蒸好后,在糕的表层涂上少许的食油(玉米油)便可。

* 重量:皮 - 18克  /  馅料 - 9克(大约)


Mini Pumpkin Ang Ku Kueh
Makes 20, using a mould of size 4cm x 5cm


Sweet mung bean filling:
200g mung bean
120g caster sugar

Method:
1) Soak the mung beans for at least 2 hours, then steam them until they're soft and cooked. Mash them using a blender.

2) Heat 1tbsp of oil in a wok. Saute the mashed mung bean and sugar until it becomes sticky, then dish up and leave aside for later use.


Ang Ku Kueh skin: (Recipe adapted from 花娘子)
100g mashed pumpkin
1tbsp caster sugar
100g water
200g glutinous rice flour
25g cooking oil

Method:
1) Mix all the ingredients except water evenly in a container.
2) Add in the water gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic.
3) Divide the dough into equal portions. Roll them into balls then flatten the into circles before wrapping in the mung bean filling. Roll it into a circle again and put it into a flour-dusted mould. Demould and place on a piece of lightly oiled banana leaf.
4) Boil water in a steamer and steam teh kueh for 4 to 5 minutes.
5) Brush the steamed Ang Ku Kueh lightly with cooking oil(corn oil) and you're done.


* Weight of:skin - 18g / filling - 9g(roughly)







This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

Sunday, 12 October 2014

港式猪肠粉(Hong Kong style Rice Flour Rolls)


这是每回上点心楼吃点心时必点的选择之一,
一般有虾仁和叉烧内馅。
对安家三口来说,还是对虾仁情有独钟。
Hong Kong Style Rice Flour Rolls -- a must every time one visits a dim sum restaurant. The rice rolls are usually served with prawn or roasted pork fillings. My family prefers the prawn rice rolls.


虽然如此,居于之前做了叉烧饭叉烧包,
有剩余少许的叉烧,安迪也卷起了叉烧猪肠粉,
或许自家叉烧合胃,还挺美味的。
However, since we have some roasted pork remaining after making Roasted Pork Rice and Roasted Pork Pau, I decided to make Roasted Pork Rice Rolls anyway. Maybe because it was homemade, the rice rolls taste really good.




港式猪肠粉
食谱参考:Rice bowl tales

腸粉皮材料
( 做7 - 8 條  )
粘米粉 125克
馬蹄粉 25克
澄粉 25克
生油  25毫升
鹽 5克
清水 600毫升

工具:
8" x 11"烤盘2个

馅料
- 叉烧 50克,切成薄片小丁方
-虾仁100克,去壳去肠,用少許胡椒粉、盐、糖、麻油和生粉拌勻,放在碟上蒸数分钟至熟备用。


肠粉皮做法
  1. 所有材料放进大碗里( 除清水外 ),然后水分 3 次加入与粉逐渐拌勻至滑,成稀粉漿。过筛 3 次,放在一旁待用。
  2. 用大煲或蒸笼,注入适量水。把水烧开。
  3. 烤盘涂油,搅勻粉漿,用杓盛粉漿至量杯內量 150 ml 的粉漿,倒入烤盘,随喜欢加入馅料,可用手指把粉漿推到四边方角去填满。
  4. 将虾仁或叉烧粒排在一旁偏 1/3 左右的位置,好方便蒸好猪肠粉時可以包卷进去。
  5.  盖密大火蒸6分钟不能多不能少,蒸過火的粉皮会变糊。打开盖時会看見一些漲起的小水泡,但会随即平伏下来。 
  6. 将蒸好粉皮的盘暂置一旁待涼。把另一只烤盘重复以上 4. 5. 6. 三个步驟蒸第二张粉皮。記着每次用汤勺盛起粉漿前都要再搅勻一次。
  7. 胶刮板抹少許油,从烤盘旁边把蒸好稍涼的粉皮卷起,慢慢卷成肠粉即可。继续至所有粉漿用完。期间要檢查,水低了要注进滚水。
  8. 卷叉烧肠時,有叉烧在上的那部份皮可能会破烂,只要一只手小心要用胶刮板刀从底部推铲,另一只手轻轻扶着转动,用沒破的粉皮包卷盖着即可。如用较大的胶刮板卷粉皮会更为方便。
猪肠粉酱汁
材料:
细砂糖 2汤匙
滚水 12汤匙
熟油 1汤匙
生抽 2汤匙
老抽 1/2 汤匙 
- 将以上所有材料搅拌均匀即成酱汁。 

 叁巴虾米
材料:
虾米 1汤匙(浸过绞碎,别太烂)
- 干锅下虾米,中火炒干虾米,加入巴拉煎辣椒酱,小火炒至干即可。


 烤盘中间画1条线,左右两边向内卷,
每盘就可以卷成2条的猪肠粉。
Cut the pastry along the middle and roll the pastry towards the center to make 2 rice rolls.
Homemade Rice Flour Rolls
Recipe adapted from : Rice bowl tales

Ingredients for the batter
( makes 7 - 8 rolls )
125g rice flour
25g water chestnut flour
25g wheat starch
25ml oil
5g salt
600ml water
Tools: 
2 8" x 11" baking trays

Fillings:
- Diced 50g roasted pork into thin and small pieces.
- 100g prawns, peeled, de-veined and washed. Marinated with a little salt, white pepper, sugar, sesame oil and corn flour. Put on a plate to steam for a few minutes till cooked, leave to one side.

Method:
 1. Put all ingredients except the water into a large bowl. Add water in 3 successions to mix really well with all the flour and starch. Mix until a thin and smooth batter is formed. Strain the batter through a sieve three times before leaving it aside to rest.
2. Fill a big pan or a steamer with about 3 inches of water and bring to boil.
3. Lightly grease a tray. Stir the batter well and measure out 150 ml of batter to pour into the tray. Add any filling of your choice. You can use your fingers to push the batter to fill the corners. Place the prawn or roasted pork to one side for easy rolling purpose.
4. Place the tray in the steamer and put the lid on. Steam over high heat for 6 minutes. Pay attention at all times, or the steamed rice pastry will become soggy. When opening the lid, the pastry would have some large rising air pockets, but they will settle back down almost immediately.
5. Leave the baking tray with the steamed rice flour pastry to one side, and proceed to put batter into another tray by repeating steps 3 to 4 to steam another rice flour roll pastry. Remember to stir the batter well each time before ladling it into the tray.
6. Lightly grease the dough cutter, carefully lift the steamed rice flour pastry up from the tray and slowly roll it up. Carry on until all the batter has been finished. Fill the pan with water again as needed.
7. When rolling up the rice pastry with the roasted pork in it, you may find the pastry tears quite easily. Just use the dough cutter to gently scrape and lift it up, helped by the other hand to quickly roll it up. Using a larger dough cutter would also help lift the steamed rice pastry out better. 


Sweet soy sauce for rice flour rolls:
2tbsp sugar 
12tbsp boiling water 
1tbsp  cooked oil 
2 tbsp Light Soy Sauce 
1/2 tbsp Dark Soy Sauce 
- Mix everything well together to produce a sweet soy sauce .  


Sambai dried shrimp

2tbsp sambai chilli
1tbsp dried shrimp(soaked and mashed)

- Fry the shrimps over medium flame until dry, then add in the sambal chilli and stir-fry over a low flame until a paste is formed.


喜欢搭上一,两根的小白菜,
这样吃起来,不止添加口感,也略微消腻。
It tastes even better when eaten with some Chinese cabbage. Much more sweeter, with an added crunch to it!




原本滑软的猪肠粉,就很美味可口,
再加上鲜甜的酱汁和提味的叁岜,
有画龙点睛的效果哦!
The tastiness of the soft and smooth rice rolls really gets enhanced by the savory gravy and sambai dried shrimp. This is a marvelous dish indeed!

@@@@@ Enjoy ! @@@@@

Friday, 10 October 2014

叉烧包(Charsiew Pau)


 这款很亲民的叉烧包,终于在安家的蒸笼出现了。
虽然捏纹还是欠缺自然,但是内涵还是美味可口的。
This rather well known pau has finally arrived at my house! Its swirls may still lack a natural feel, but the fillings certainly aren't lacking in any way.

Monday, 6 October 2014

南瓜蛋塔(Pumpkin Egg Tart)


因为南瓜蜜月的狂风来势汹汹,刮到安迪兴致勃勃,
才清理最后的南瓜泥,又忍不住再抬回2粒南瓜,
哈。。。。。哈。。。。。
人家喜欢热闹嘛,没办法!


With everyone so hyped up about the current "Pumpkin Month", I couldn't help but get caught up in the excitement. Sure, I've just finished off my pumpkin paste, but I really could not resist the temptation of picking up another 2 pumpkins at the store. Hehe, can't blame me for wanting to join in the fun!

Saturday, 4 October 2014

三丝炒冬粉 (Fried Glass Noodle with Julienned Vegetables)



轻松又自在的星期六,
打开嫂嫂从泰国带来的冬粉泡一泡水,
从冰箱拿出虾仁和鸡肉块退一退冰,
斩板上,随性的把配菜切切丝,
然后,开锅,翻炒,。。。。。。。。。。
又是一餐营养均称的美味午餐。
On this beautiful and relaxing Saturday, I took out the packet of glass noodle my sister-in-law got me from Thailand, some prawns and chicken from the freezer. Soon, the kitchen fills with the sound of knife chopping up vegetables and the sizzling of the noodle in the wok......mmm, another delicious lunch is served!

Friday, 3 October 2014

南瓜吐司(Pumpkin Toast)


 又是南瓜料理?
将就一下嘛,安迪赶在那盒南瓜糊变质之前,
一呵做气把南瓜戚风南瓜包,南瓜喜粄和南瓜吐司,
一一变出来。
"What? Another pumpkin recipe?"
Hehe, please bear with me for now! I'm trying to use up the pumpkins before they spoil, hence the whole barrage of pumpkin food. Pumpkin Chiffon, Pumpkin Pau, Pumpkin Hee Ban......what else have I missed out? Ah, yes of course, Pumpkin Toast!

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