Saturday 28 February 2015

热巧克力榛果醬饮料 Nutella Hot Chocolate

早前生日时做了巧克力榛果醬芝士蛋糕给自己,觉得用巧克力榛果醬(Nutella)来做甜品很不错。前两天我又用了Nutella来准备饮料,一杯热巧克力榛果醬饮料加上几个夏果俄罗斯茶饼就成了我的下午茶。新年期间去了一趟马六甲,在Jonker Walk逛了一阵子就败了好几样东西回来,在那里真的不能待太久,感觉有太多东西都想买,如果待太久真的怕自己会失控买太多。这些刚败回来的东西想让它第一时间亮相,尤其是那相框,颜色特别又带点旧旧的感觉。其实这类型的相框还有好几款,不过最终只选了一个,三月可能还会去马六甲一趟,希望到时可以再败些新玩意回来。

























热巧克力榛果醬饮料

材料:
鲜奶 1杯
可可粉 1汤匙
巧克力榛果醬 3汤匙

装饰:
打发鲜奶油  适量
可可粉 少许

做法:
1. 将牛奶,可可粉和巧克力榛果醬放入小锅中,以中火加热,搅拌至完全混合和顺滑。将热巧克力榛果醬饮料倒入杯中,挤上鲜奶油,撒上少许可可粉即可饮用。

份量:1杯




Nutella Hot Chocolate

Ingredients:
1 cup fresh milk
1 tbsp cocoa powder
3 tbsp Nutella

For garnish:
Some whipped cream
Additional cocoa powder to sprinkle

Methods:
1. Heat milk, cocoa powder and Nutella in a saucepan over medium heat, Whisk until well combine and smooth, then turn off the heat. Pour the hot chocolate into a glass, top with whipped cream and sprinkle with cocoa powder. Serve immediately.

Servings: 1 glass








This post is linked to the event Little Thumbs Up (Feb 2015 Event: Cocoa) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Grace of Life can be Simple.







Friday 27 February 2015

冷可可饮料 Cold Cocoa Drink

平时喝惯热可可饮料,偶尔来杯冷的可可饮料也不错。家里的玻璃罐子一大堆的,选了两个一样的罐子来装这冷可可,卖相既好看而且又环保。












冷可可饮料 + 巧克力榛果醬芝士蛋糕






冷可可饮料 
材料:
鲜奶 2杯
可可粉 4汤匙
炼奶 2汤匙
冰块 适量

做法:
1. 将牛奶,可可粉和炼奶放入小锅中,以中火加热,搅拌至完全混合和顺滑即可熄火。将可可饮料倒入两个装满冰块的玻璃杯里,即可饮用。


份量:2杯




Cold Cocoa Drinks

Ingredients:
2 cups fresh milk
4 tbsp cocoa powder
2 tbsp condensed milk
Some ice cubes

Methods:
1. Heat milk, cocoa powder and condensed milk in a saucepan over medium heat, Whisk until well combine and smooth, then turn off the heat. Pour the cocoa drinks into 2 serving glasses filled with ice cubes. Serve immediately.


Servings:2 glasses








This post is linked to the event Little Thumbs Up (Feb 2015 Event: Cocoa) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Grace of Life can be Simple.







CNY Dishes # 5 - 金花朵朵齐迎春 | 黄金桂花糕 Osmanthus Jelly

转眼就到了年初九,也是拜天公的大日子,昨夜里从10点左右开始就可以听到附近邻居们放烟花声和鞭炮的声音了,踏正12点更是热闹,大家一起放,声音更是响,断断续续地,放到1点多声音才开始减少。年除夕那天的烟花声和鞭炮声远远不及昨晚的那么响及热闹,果然是拜天公大过年,大家为了祈求天公的保佑,所以特别注重拜天公的仪式。以前在巴生娘家只要到了年初八晚上就会很热闹,烟花不断,只要抬头就可看见了,仿佛像是烟花比赛一样。原以为吉隆坡这里不会那么热闹,不过看来我错了,昨天的那些烟花声和鞭炮声绝对可媲美巴生那里的,只可惜小宝贝因这些声音睡不稳,妈咪我也只能在窗口看一看就算了。希望小宝贝长大后会有机会带她回娘家拜天公,让她也感受一下那些热闹的气氛。


送上我的最后一道年菜给大家,金花朵朵齐迎春,黄金桂花糕,祝大家金银满袋,步步高升!





















黄金桂花糕

材料:
燕菜粉 25克
清水 2.5公升
干桂花 2 1/2汤匙
糖 250克
枸杞 3-5汤匙(用水浸泡至软)

做法:
1. 煮滚2.5公升的水,加入糖和燕菜粉,搅拌至完全溶解。
2. 加入桂花和枸杞,煮1至2分钟即可熄火, 倒入预先准备的模型,放置在室温直到凝固,收入冰箱里冷藏两小时即可食用。




Osmanthus Jelly

Ingredients:
25 g agar-agar powder
2.5 L water
2 1/2 tbsp dried osmanthus flower
250 g sugar
3-5 tbsp wolfberries, soaked till soften

Methods:
1. Bring 2.5 L water to boil, add sugar and agar-agar powder, keep stirring till dissolve.
2. Add dried osmanthus flower and wolfberries, simmer for 1-2 minutes then turn off the heat. Pour the mixture into the mould and let it set. Chill in refrigerator for at least two hours before serving.






This post is linked to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.






And also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.




Thursday 26 February 2015

CNY Dishes #4 - 年年有余合家欢 | 鲍鱼香菇伴时蔬 Braised Abalone and Mushrooms

准备团圆午饭的那天时间有点赶,吃完午饭后我们就得各自准备然后出外去吃团圆晚饭。为什么会分午饭和晚饭呢?原因是午饭是要准备拜祭祖先,然后一家人一起吃餐饭,而团圆晚饭呢是家公在世时,老公一家人是习惯在晚餐时才吃团圆饭。以往的午饭都是买烧鸡或烧鸭来拜祭,不过往往都是整桌肉,吃了会很腻,所以今年我自己准备,煮了白菜鱼鳔汤,寿面和一些家人爱吃的菜肴,有菜有肉有汤的,吃了不会那么腻


团圆饭里总少不了鱼这道菜,“魚”和“余”同音,寓意“年年有余”。由于团圆晚饭的菜单里已经有了一道清蒸鱼,所以我不想再重复,只好另想其他带有同音的菜色,我就取巧用了鲍鱼,鲍鱼带有更好的意头,“年年包(鲍)有余(鱼)”。今年团圆午饭的重点菜就是这道年年有余合家欢,鲍鱼香菇伴时蔬。


这道菜看似很难,其实准备起来一点也不难,只要将所有食材在前一天准备好,如焖鲍鱼和焖香菇及干贝,第二天再烫个青菜和煮酱汁,排盘淋上酱汁,一道卖相看起来很豪华的菜肴就准备好了。原本我想加入海参,让这道菜看起来更丰富,不过我还未向妈妈学师,加上时间紧迫,来不及准备了,市售发好的海参我又没什么信心,所以最后只好放弃加入海参。不过还好我没大费奏章去准备海参,因为隔两天回娘家时妈妈也煮了类似的鲍鱼,而且是加了海参的。回娘家时,妈妈准备了整桌满满的菜肴,家庭成员多了,平时那张饭桌也不够用了,需要开多张桌子才坐得完。有时觉得孩子多也是一件幸福的事,像这些大日子姐弟们都回家一起过年,再加上几个小瓜,家里一下子就热闹起来了。






























鲍鱼香菇伴时蔬 

材料:
香菇 8朵(浸泡至软,去蒂,然后挤出多余的水份)
干贝 8个(用清水冲洗)
小白菜 8棵(川烫至熟)
罐头鲍鱼 1罐
蒜头 4瓣(剥去外衣)
姜 2片
蚝油 1汤匙
清水或浸泡香菇的水 400毫升

酱汁:
蚝油 1/2汤匙
鲍鱼汁 1汤匙
绍兴酒 1汤匙
冰糖 1/2汤匙
酱油 1/2汤匙
老抽 1/8茶匙
水 250毫升
粟粉 1汤匙

做法:
1. 将罐头鲍鱼的标签去掉,不要打开罐头,将罐头直接放入一锅热水里煮3小时。煮好后将罐头从锅里取出,放置一旁让其完全冷却。把罐头打开,取出鲍鱼,罐头里的酱汁可以保留用来煮其他菜肴。

2. 以中火烧热一个锅子,加入1汤匙的油烧热,加入蒜头及姜片爆香。加入香菇,拌炒大约1分钟。接着加入干贝,1汤匙的蚝油及清水或浸泡香菇的水,煮至滚,然后转至中小火,焖煮30分钟。


3. 把酱汁的材料放入一个锅里,煮至滚,然后转至中小火,加入鲍鱼煮1分钟即可熄火。

4. 将焖香菇,干贝及小白菜排入盘,接着把鲍鱼排在中间,然后把酱汁淋上,乘热享用。




Braised Abalone and Mushrooms

Ingredients:
8 dried Chinese mushrooms, soaked until soften, remove the stems and squeeze out the excess water
8 dried scallops, rinsed
8 heads bok choy, blanched
1 can abalone
4 cloves garlic, peeled
2 slices ginger
1 tbsp oyster sauce
400 ml water or reserved water from soaking mushroom

Sauce:
1/2 tbsp oyster sauce
1 tbsp abalone sauce
1 tbsp Shao Xing wine
1/2 tbsp rock sugar
1/2 tbsp light soy sauce
1/8 tsp dark soy sauce
250 ml water
1 tbsp cornstarch

Methods:

1. Remove the label of canned abalone, cook the whole can of abalone unopened in a pot of hot water for 3 hours.  Remove the can from hot water and set aside to let it cool completely. Open the can and drain, you can retain the liquid for other dishes if you wish.

2. Heat 1 tbsp of oil in a saucepan over medium heat, add garlic and ginger. Saute till fragant. Add mushroom and stir fry for 1 minute. Add dried scallop, 1 tbsp oyster sauce, 400 ml water or reserved water from soaking mushroom. Bring to a boil, then turn to medium low heat and braise for 30 minutes.

3. Heat the sauce ingredients in a pan. Bring to a boil then reduce to medium low heat, add abalones and simmer for 1 minute, then turn off the heat.

4. Arrange braised mushrooms, scallops and blanched bok choy on the serving plate, then place the abalones in the center. Pour the sauce over and serve immediately.






This post is linked to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.






And also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.





Wednesday 25 February 2015

CNY Dishes #3 - 金银满屋笑哈哈 | 金瓜芋香奶油虾煲 Golden Pumpkin and Yam Butter Prawns in Claypot

送上我的第三道贺年菜肴给大家,金银满屋笑哈哈,也就是金瓜芋香奶油虾煲,金银是指金瓜和芋头,而笑哈哈当然是指虾啦!曾经在家附近的餐馆吃过金瓜芋香奶油虾煲,一试就爱上了,加了芋头和金瓜颜色不仅漂亮,而且味道吃起来更有层次感。我用了之前湿润奶油芝士虾的做法,再做些更改,我的版本的金瓜芋香奶油虾煲就诞生了,老公说味道不错,不过就辣了点。


新年的这几天都在外用餐,都有好多天没开炉煮饭了,老公今天开工,所以我也跟着一起开工,为家人准备晚餐。今天是人日,人人的生日,晚餐当然要丰盛点,我又再次煮这道金瓜芋香奶油虾煲,加上一锅爱心汤还有焖鱼鳔菇煲,人日晚餐就完成了。





































金瓜芋香奶油虾煲

材料:
大虾 8只(剪须脚,去肠泥)
南瓜泥 150克
淡奶 1罐
水 200毫升
南瓜 100克(切小块)
芋头 200克(切小块)
牛油 50克
咖哩叶 4支
指天椒 2-3条(切圈)

调味料:
盐 1/2茶匙
糖 2汤匙

做法:
1. 以中火烧热平底锅,加入牛油和咖哩叶,炒至香。加入南瓜和芋头,炒大约一分钟,加入清水,然后加盖煮至南瓜和芋头变软。

2. 加入指天椒、淡奶、南瓜泥和调味料,煮至滚后即可加入虾,把虾煮至熟即可。将煮好的虾倒入瓦煲里,配与白饭一起食用。




Golden Pumpkin and Yam Butter Prawns in Claypot

Ingredients:
8 large prawns, trimmed and deveined
150 g pumpkin puree
1 can evaporated milk
200 ml water
100 g pumpkin, cubed
200 g yam, cubed
50 g butter
4 sprigs curry leaves
2-3 bird's eye chilli, chopped

Seasoning:
1/2 tsp salt
2 tbsp sugar

Method:
1. Heat the pan over medium heat, add butter and curry leave. Saute till fragrant. Add pumpkin and yam, stir fry for about 1 minute. Add water and put on the lid, cook till the pumpkin and yam are soften.

2. Add bird's eye chilli, evaporated milk, pumpkin puree and seasoning, bring to a boil. Add prawns and cook till just done. Transfer the prawns to a claypot. Serve hot with white rice.






This post is linked to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.






And also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.





CNY Dishes # 2 - 花开富贵贺新岁 | 花枝拼带子烟肉卷 Scallop Bacon Roll & Stir-fried Cuttelfish with XO Sauce

在新年前的一两个月我就开始计划团圆午饭要准备什么样的菜肴,所以把大多数有年菜的食谱书都搬了出来参考一下,其中一期的《美味风采》吸引了我,原因是里面的45道由星级酒店酒楼大厨们所准备的年菜。这45道年菜都很出色,不过一些菜肴采用的材料是高级食材,不是那么容易买到,所以我就选择了其中一道年菜,花枝拼带子烟肉卷,花枝、带子和烟肉都是一些容易找到的食材。最近出席的一些喜宴上的冷热拼盘都会有烟肉卷,而老公向来都爱吃,所以准备这道花枝拼带子烟肉卷来当年菜准错不了。


在酱汁方面我做了少许更改,加了李派林喼汁,让酱汁吃起来特别一些,酸酸甜甜的。为了将这道菜呈现得像花盛开一样,我把炒花枝放在盘正中做花蕊,八个带子烟肉卷就当作花瓣。排盘方面也参考了原食谱的照片,底部铺了一些炸冬粉,在带子烟肉卷上挤上些美乃滋和撒些肉松。


今天是年初七,人日,祝大家生日快乐,身体健康!




































花枝拼带子烟肉卷

(食谱参考美味风采第112期,pg. 49,,做一些更改)

材料:
烟肉卷:
烟肉/培根 8片
带子 4粒(切半)
鱼胶 160克
鸡蛋 1粒(大散)
粟粉 适量

炒花枝:
花枝 250克(去内脏,切花,然后切块状)
西芹 100克(切片)
鸿喜菇 100克 (去蒂拨散)
XO酱 30克

调味料:
糖 1/4茶匙
胡椒粉 适量

酱汁:
番茄酱 6汤匙
辣椒酱 2汤匙
李派林喼汁 1汤匙
糖 1汤匙
盐 1/4茶匙
粟粉 1茶匙
水 1/4杯

做法:
1. 将花枝,西芹和鸿喜菇分别放入滚水中川烫10至15秒,然后捞出沥干水份。

2. 在烟肉上抹上一些层薄薄的鱼胶,把带子放上,然后卷起来。将烟肉卷沾上蛋液,裹上一层粟粉,然后放入热油锅中炸至金黄色。.

3. 以中高火烧热平底锅,加入XO酱炒香,然后转至大火,加入花枝,西芹、鸿喜菇和调味料,快速拌炒至均匀即可,将炒好的花枝盛入盘中。

4. 将所有酱汁材料放入另一个平底锅中,煮滚至酱汁浓稠,加入炸好的烟肉卷,拌炒一下直到烟肉卷裹上一层酱汁即可。将烟肉卷排盘,乘热享用。




Scallop Bacon Roll & Stir-fried Cuttelfish with XO Sauce

(Recipe adapted from Oriental Cuisine, Issue No.112, pg. 49,, with some adjustments)

Ingredients:
Bacon roll:
8 streaky bacon
4 scallops, cut into half
160 g fish paste
1 egg, beaten
Some cornstarch

Stir-fried Cuttelfish:
250g cuttelefish, cleaned and scored, then cut into pieces
100 g celery, sliced
200 g shimeji mushrooms, trimmed and pulled apart
30 g XO sauce

Seasoning:
1/4 tsp sugar
A dash of pepper

Sauce:
6 tbsp tomato sauce
2 tbsp chilli sauce
1 tbsp Lea & Perrins Worcestershire Sauce
1 tbsp sugar
1/4 tsp salt
1 tsp corn starch
1/4 cup water

Methods:
1. Blanch cutttlefish, shimeji mushroom and celery separately in boiling water for 10-15 seconds, dish out and drain.

2. Spread a thin layer of fish paste on bacon, then place the scallop on top and roll it up.  Dip the bacon roll in egg mixture, then coat with corn starch. Deep fry the bacon roll in hot oil until golden brown.

3. Heat the pan over medium high heat, add XO sauce and fry till fragrant. Turn to high heat, add  cutttlefish, shimeji mushroom, celery and seasoning, quickly stir fry till mix well. Dish out and transfer to serving plate.

4. Combine all the sauce ingredients in another pan and boil until the sauce is thicken. Toss in the fried bacon rolls until well coated. Arrange the bacon rolls on the serving plate and serve immediately.






This post is linked to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.






And also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.






Monday 23 February 2015

CNY Dishes #1 - 百财聚来喜迎春 | 白菜鱼鳔汤 Napa Cabbage and Fish Maw Soup

新年快乐!今天已经是年初五了,忙到现在才得空跟大家拜个年,祝大家生意兴隆,身体健康,万事如意,事事顺利。这几天都忙着拜访亲朋戚友,也忙着回马六甲拜年,所以用来向大家贺年的年菜食谱迟迟都未上,真是不好意思。


新年的年菜最讲究就是好意头,所以今年家里团圆午饭我就准备了一些好意头的菜肴,其中一道菜就是白菜鱼鳔汤。白菜鱼鳔汤是家里妈妈常煮的一道汤,每逢大日子总少不了这汤,可说是从小喝到大的一道汤。这汤里的主角之一就是白菜,白菜谐音为“百财”,带有聚财、招财、发财、百财聚来的含意。我用了排骨,鸡壳和干贝来熬汤底,熬好后才加入白菜,所以汤喝起来很清甜。几个月前托妈妈帮我买了些鱼鳔,整一大包的,不过这些鱼鳔都是还未炸的,所以需要自己炸。虽然自己炸鱼鳔会比平时更花时间和功夫,不过好处就是比较新鲜,而且用的都是新的油,炸出来的鱼鳔不会像外面买的那样带阵油味。炸鱼鳔的方法下次才跟大家分享,今天就先送上这白菜鱼鳔汤,希望大家百财聚来喜迎春!



















白菜鱼鳔汤

材料:
炸鱼鳔 200克
白菜 500克(切成1寸段)
干贝 4个,稍微冲洗
排骨 600克
鸡壳 600克
姜 2片
罐头蘑菇 1罐(切半)
水 4公升
盐和胡椒粉 适量

做法:
1. 煮滚一锅水,将排骨和鸡壳放入氽烫2至3分钟,去除血水和杂质,烫好后将排骨沥干用水清洗一洗,把表面的杂质洗掉。 用热水将鱼鳔浸泡至软,沥干用清水冲洗,挤干水份,然后切成小块备用。

2. 把排骨、鸡壳、干贝和4公升的水放入汤锅里,煮至滚然后转至小火煮3个小时。高汤煮好后就用筛网过滤。

3. 将高汤再次煮滚,加入姜片,白菜和鱼鳔,然后以中火煮至鱼鳔变软即可。加入蘑菇,煮1分钟,以盐和胡椒粉调味即可饮用。




Napa Cabbage and Fish Maw Soup

Ingredients:
200g deep-fried fish maw, 
500g napa cabbage, cut into 1 inch sections
4 dried scallops, rinsed
600g pork rib
600g chicken carcass
2 slices ginger
1 canned button mushroom, cut into halves
4 litre water
Salt and pepper, to taste

Methods:
1. Bring a pot of water to boil. Put the pork ribs and chicken carcass in and cook for 2-3 minutes. Drain off the liquid and rinse the pork ribs and chicken carcass with tap water. Soak the fish maw in hot water until softened. Drain and rinse, then squeeze out the liquid and cut into small pieces. Set aside.

2. Place the pork ribs, chicken carcass, scallop and 4 litre of water into a stockpot. Bring to a boil then turn to low heat and cook for 3 hours. After 3 hours, strain the stock through a fine-mesh strainer. 

3. Bring the stock to a boil, add ginger, napa cabbage and fish maw, cook over medium heat until fish maw is soften to your liking. Add button mushrooms and cook for 1 minute. Season with salt and pepper and the soup is ready to serve.












And also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.






Wednesday 18 February 2015

纳福迎羊,新年快乐! Happy Chinese New Year !

在此送上五道贺年菜肴给大家,祝大家羊年快乐,万事如意 !
Wishing You All A Happy, Healthy and Prosperous Chinese New Year!







白菜鱼鳔汤 Napa Cabbage and Fish Maw Soup


















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