Monday 29 February 2016

蓝花龙眼燕菜 Blue Pea Flower and Longan Jelly

每年新年我都会准备一些燕菜,让到访的客人可以吃些清凉的燕菜清热解署。不过今年新年期间,家人都还在咳嗽,所以我就没准备任何燕菜。整理新年时收到的礼品时发现当中有两罐特大的龙眼,看到这些特大的龙眼时我就在想一定要用来做燕菜,想了好久,终于决定做个多层的燕菜。其实我一直都很想尝试做,不过我的时间有限,所以不能花太多时间在等燕菜凝固,一层一层慢慢做。原本是想做个三色燕菜,顶部和底部分别是两层的蓝花和香兰为的燕菜,中间那层就是透明的龙眼燕菜,不过左想右想,觉得会花很多时间,而且我也懒得搅拌香兰叶取汁。最后我改变计划,干脆统一颜色,全部都用蓝花汁,五层换成三层,颜色换成由浅至深,即是透明的龙眼燕菜层,接着是蓝花燕菜层,而最后一层就是蓝花椰浆层。


从没有想到这燕菜做出来的效果和颜色会那么美,天然的蓝色看起来非常赏心悦目,燕菜的味道吃起来也非常清新。用来做燕菜的蓝花是姐姐给的冷冻蓝花,放在冰箱都有一段时间了,这次终于可以一次过将所有的蓝花用完。其实除了冷冻蓝花,姐姐也给了我不少蓝花的种子,不过我却一直都很懒得动手去种。早前家婆带了盆蓝花回来,不过这盆蓝花还没开花,所以拍照时我只能用蓝花的叶子来做装饰。希望这盆蓝花快点开花,很期待可以再次用蓝花汁来做甜品或煮食,因为蓝花的颜色实在太美太吸引人了!





































蓝花龙眼燕菜

材料:
(A) 龙眼层:
燕菜粉 8克
罐头龙眼 2罐
罐头龙眼的糖水 600毫升
水 200毫升

(B) 蓝花层:
燕菜粉 8克
水 600毫升
蓝花液 200毫升(取自大约30朵蓝花)*
糖 130克

(C) 椰浆层:
燕菜粉 9克
水 400毫升
蓝花液 200毫升(取自大约30朵蓝花)*
椰浆 200毫升
糖 150克

做法:
1. 将材料(A),除了罐头龙眼,放入一个锅里煮至滚。将罐头龙眼排放在模型里,倒入一部份的燕菜液。当燕菜半凝固时,再缓缓倒入其余的燕菜液。

2. 等待龙眼层凝固的时候就可先准备蓝花层燕菜液。将材料(B)放入一个锅里煮至滚。当龙眼层半凝固时,就缓缓倒入蓝花层燕菜液。

3. 等待蓝花层凝固的时候就可先准备椰浆层燕菜液。将材料(C)放入一个锅里煮至滚。当蓝花层半凝固时,就缓缓倒入椰浆层燕菜液。让燕菜稍微冷却后就收入冰箱冷藏,待凉后切成块状即可享用。


备注:
*将蓝花浸泡在在滚水里一个小时,滤渣去蓝花液。此食谱里我用了冷冻的蓝花,你也可以随意使用干燥或者是新鲜的蓝花。




Blue Pea Flower and Longan Jelly

Ingredients:
(A) Longan Layer:
8 g agar-agar powder
2 canned longan in syrup
600 ml syrup from canned longan
200 ml water

(B) Blue Pea Flower Layer:
8 g agar-agar powder
600 ml water
200 ml blue pea flowers infusion (from about 30 buds)*
130 g sugar

(C) Coconut layer:
9 g agar-agar powder
400 ml water
200 ml blue pea flowers infusion (from about 30 buds)*
200 ml coconut milk
150 g sugar

Method:
1. Mix all ingredients (A) in a saucepan (except canned longan) and bring to boil. Arrange the longan into jelly mould and pour in some jelly mixture. When the jelly is half set, gently and slowly pour in the remaining jelly mixture.

2. While the Longan Layer is cooling down, prepare the Blue Pea Flower Layer. Mix all ingredients (B) in a saucepan and bring to boil. When the Longan Layer jelly is half set, gently and slowly pour in the Blue Pea Flower jelly mixture

3. While the Blue Pea Flower Layer is cooling down, prepare the Coconut Layer. Mix all ingredients (C) in a saucepan and bring to boil. When the Blue Pea Flower Layer jelly is half set, gently and slowly pour in the Coconut layer jelly mixture. Allow it to cool and chill the jelly in the refrigerator. Cut into serving pieces and the jelly is ready to serve.


Note:
*Steep the blue pea flowers in boiling water for 1 hour, strain  the liquid and discard the flowers. I used frozen blue pea flowers for this recipe, you may use dried or fresh flowers.








This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Sharon from Sweet Home-Chefs.






罗汉果菊花茶 Luo Han Guo and Chrysanthemum Tea

最近的天气都好热,最适合喝些凉茶来清凉解热。那天煮五味菊花鸡当晚餐时就煲了一锅罗汉果菊花茶来解热。罗汉果可润肺止咳,生津止渴,而胎菊则有清热解毒和平肝明目的功效。

煮这罗汉果菊花茶前,我叫小宝贝帮忙敲碎罗汉果,小宝贝对那粒黑漆漆圆圆的罗汉果很有兴趣,不过小孩子的力道不足,最后由妈咪我帮忙和她一起敲碎。每次让她参与下厨时,她对煮出来的食物会特别喜欢,而且会吃的份量会比平时更多。小宝贝很喜欢这些甜甜的罗汉果菊花茶,我装了半小杯给她,她拿着小杯,用吸管一直吸个不停,还很开心地伸出小拇指说好喝!






















罗汉果菊花茶

材料:
罗汉果 1个
胎菊 15克(稍微冲洗)
马蹄 300克(去皮)
蜜枣2粒
水 2公升
蔗糖 100克,或更多

做法:
1. 将罗汉果洗净然后敲开。在一个锅里加入水、罗汉果、蜜枣和马蹄,煮滚后转至小火煮60分钟。

2. 60分钟后,加入蔗糖煮至溶化,然后转至大火煮至滚,加入胎菊即可熄火,加盖静置10分钟后即可饮用。冷热饮用皆可。




Luo Han Guo and Chrysanthemum Tea

Ingredients:
1 luo han guo fruit
30 g dried baby chrysanthemum, rinsed
300 g water chestnut, peeled
2 honey dates
2 litre water
100 g cane sugar, or more to taste

Methods:
1. Wash and gently crack open the luo han guo fruit. In a pot add water, luo han guo fruit, honey dates and water chestnut. Bring to a boil, then lower the heat and cook for 60 minutes.

2. After 60 minutes, add cane sugar and cook until the sugar is fully dissolved. Turn to high heat and bring to boil, then add dried baby chrysanthemum and turn off the heat. Cover with lid and let baby chrysanthemum to steep in the tea for 10 minutes. Serve warm or chilled.








This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Sharon from Sweet Home-Chefs.







Sunday 28 February 2016

五味菊花鸡 Fried Chicken with Honey Chrysanthemum Sauce

吃了一道菊花鸡肉卷,再请大家吃一道五味菊花鸡。两道菜肴都是以菊花为主,一道清蒸,一道酥炸,菊花鸡肉卷是将鸡肉以菊花清蒸,而五味菊花鸡则是炸鸡块配蜂蜜菊花酱汁。五味菊花鸡里的鸡肉是以青柠汁、盐和糖腌制过,然后再放入油锅里炸得酥酥脆脆的,配上清香甘甜的酱汁,吃起来的味道非常特别,充满层次感。

鸡胸肉块刚炸好的时外脆内多汁,不过放置久了后吃起来就会比较硬,如果不是马上吃的话就建议用鸡腿肉,因为就算放久了吃起来也不会太硬。酥酥脆脆的炸鸡块非常好吃,不过吃多的就会非常热气,所以我又煮了锅罗汉果菊花茶来清凉解热一下。五味菊花鸡加汉果菊花茶,简单的晚餐就完成了!


































五味菊花鸡

(食谱参考《最美味鸡肉佳肴》,第102页,做少许更改)

材料:
鸡胸肉 2副(切小块状)
粟粉 适量

腌料:
青柠汁 1 1/2汤匙
盐 1 1/2茶匙
糖 1 1/2茶匙

酱汁:
胎菊 10克
甘草 3片
水 380毫升
蜜糖 3汤匙

勾芡:
粟粉 2茶匙 + 水 2汤匙 (拌匀)

做法:
1. 在意给小锅里加入水煮滚,然后加入菊花及甘草,转制中小火煮2分钟。加盖让胎菊浸泡在水里5分钟,然后滤渣,加入蜜糖拌匀备用。
2. 鸡胸肉加入腌料腌2小时,然后裹上一层粟粉,放入油锅里炸至香脆及呈金黄色即可捞起。
3.把酱汁煮滚,加入芡水勾芡,煮至酱汁浓稠即可熄火。把酱汁淋在炸好的鸡块上即可享用。




Fried Chicken with Honey Chrysanthemum Sauce

(Recipe adapted from 《A Passion for chicken》, pg.102, with some minor adjustments)

Ingredients:
4 boneless and skinless chicken breast, cut into bite-size pieces
Some cornstarch for coating

Marinade:
1 1/2 tbsp lime juice
1 1/2 tsp salt
1 1/2 tsp sugar

Honey Chrysanthemum Sauce:
10 g baby chrysanthemum flowers
3 pieces licorice roots
380 ml water
3 tbsp honey

Cornstarch slurry:
2 tsp cornstarch + 2 tbsp water, mix until well combined

Methods:
1. In a saucepan, add water and bring to boil. Add baby chrysanthemum and licorice roots, turn to medium low heat and cook for 2 minutes. Cover the saucepan with lid and let the baby chrysanthemum to steep for 5 minutes. Strain the mixture and add in honey, mix well.
2. Mix the chicken with marinade and marinate for 2 hours. Coat the chicken with some cornstarch and deep fry in hot oil until crispy and golden brown. Dish out and drain well.
3. Bring the sauce to boil and add in cornstarch slurry, cook until the sauce is thicken. Turn off the heat and pour the sauce over the deep fried chicken. Serve hot.








This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Sharon from Sweet Home-Chefs.






Saturday 27 February 2016

菊花鸡肉卷 Steamed Chicken Rolls with Chrysanthemum

平常家里最常用来煮食的食用花卉都是菊花和桂花,不过大多数都是用来煮凉茶或者是甜品,以花入馔来煮菜肴就未曾试过。这个月份的小拇指活动的主题是“菊花和食用的花卉”,我参考了一些食谱书,尝试以菊花入馔,准备两道以菊花为主的鸡肉菜肴来参与这个月的活动。第一道菊花菜肴是菊花鸡肉卷,构思是来自食谱书《大鸡腿》里的菊花蒸盐鸡腿食谱。由于家里只有去骨的鸡全腿,如果直接拿去蒸的话一定会影响口感,所以我就将鸡全腿卷起,用棉绳绑起来,做成鸡肉卷,蒸好后切成片状,不但外形好看,而且还很容易吃,因为鸡肉已经去骨了。食谱里的其中一个食材黄果子我没办法找到,过后就想起了之前准备过的胎菊甘草茶,觉得味道甘甜的甘草和菊花非常搭配,所以我就干脆以甘草来代替黄果子。


菊花鸡肉卷的外形虽然看起来和醉鸡卷一样,不过菊花鸡肉卷却不含酒精成份,所以非常适合小孩子食用。鸡肉卷以菊花水浸泡整夜,蒸出来后带点菊花的清香,吃起来肉也很鲜嫩,用来宴客一点也不失礼,有机会的话大家一定要试一试。

























菊花鸡肉卷

材料:
鸡全腿 3个(去骨)
干菊花 50克
盐 1 1/2茶匙

菊花水:
干菊花 30克
甘草 2片
水 1000毫升

材料:
1. 在一个锅里,加入水煮滚。水滚后加入菊花和干草,转至中小火煮2分钟。加盖让菊花浸泡在水里,放置一旁,让菊花水完全冷却。

2. 用盐涂抹于鸡全腿,然后将鸡肉卷起,以棉绳绑起,收入冰箱腌制2小时。

3. 把鸡肉卷放入菊花水里,确定鸡肉卷完全浸泡在菊花水里,收入冰箱冷藏,让其浸泡过夜。

4. 在一个蒸盘里铺上一些干菊花,把鸡肉卷放在上面,再以更多干菊花盖着鸡肉卷。

5. 把鸡肉卷放入锅里蒸,以中火蒸大约20分钟或至熟。取出鸡肉卷,待稍微凉后就把鸡肉卷切成1公分片状,排入盘后就可趁热享用。


份量:4人份








Steamed Chicken Rolls with Chrysanthemum

Ingredients:
3 chicken whole legs, deboned
50 g dried chrysanthemum flowers, rinsed
1 1/2 tsp salt

Brine:
30 g dried chrysanthemum flowers, rinsed
2 pieces licorice roots
1000 ml water

Methods:
1. In a pot, add water and bring to boil. Add chrysanthemum and licorice roots, turn to medium low heat and cook for 2 minutes. Cover the pot with lid and let the chrysanthemum to steep in the water. Set aside and allow the brine to cool completely.

2. Rub the chicken with salt, then roll up the chicken and tie with cotton strings Marinade the chicken rolls for 2 hours in refrigerator.

3. Place the chicken into the brine solution, make sure the chicken rolls are fully submerged in the brine. Place the brine in the refrigerator and let it soak for overnight.

4. Line the steaming plate with some dried chrysanthemum flowers. Place the chicken rolls on top then cover the chicken rolls with more dried chrysanthemum flowers.

5. Steam the chicken rolls in a wok over medium heat for about 20 minutes or until the chicken rolls are cooked. When the chicken rolls are cooled enough to handle, slice the chicken rolls into 1cm slices and serve hot.


Servings: 4








This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Sharon from Sweet Home-Chefs.





Monday 22 February 2016

CNY Dishes # 6 - 春风得意甜如蜜 | 桂花红枣炖燕窝 Double Boiled Bird's Nest with Osmanthus and Red Dates

一转眼又到了正月十五,元宵节,这一日是农历新年的第一个月圆之夜,也新春活动的最后一天了。今年的年菜有六道,之前已经上了五道菜肴,最后一道当然是以甜品作为結尾。往年的新年是我都爱以桂花入馔,将桂花加入甜品内,前年有桂花馬蹄糕椰汁桂花糕,去年有黄金桂花糕,而今年也不例外,我用桂花和红枣来炖燕窝。以桂花和红枣来炖燕窝是我蛮喜欢的一个炖法,之前我也曾上过了食谱,不过这次我在份量和炖煮的方法方面做了少许更改,而且还附上英文版本的食谱,方便读者参考。






送上我的最后一道年菜给大家,
春风得意甜如蜜,桂花红枣炖燕窝。
祝大家元宵节快乐!
愿大家过得甜甜蜜蜜,有情人终成眷属!

















  



















桂花红枣炖燕窝

材料:
燕窝 2片*
去核红枣 20颗
干桂花 2茶匙
水 800毫升
竹蔗糖 80克

做法:
1. 用清水将燕窝浸泡2小时或至发透柔软,将发透好的燕窝稍微用清水清洗。
2. 把800毫升的清水、燕窝及红枣放入炖盅里,然后在Slow Cooker里倒入适量的水,再把炖盅放入,加盖,选择自动炖煮模式,炖大约3小时**。
3. 加入干桂花和竹蔗糖,继续再炖大约15分钟即可,冷热皆宜。


份量:4人份


备注:
*我用余仁生精选级花燕,每片可供2人份。
**不同的燕窝炖的时间也不同,可参考包装指示或依个人喜好炖至自己喜欢的软度。




Double Boiled Bird's Nest with Osmanthus and Red Dates

Ingredients:
2 pieces of bird's nest*
20 deseed red dates
2 tsp dried osmanthus flower
800 ml water
60 g cane sugar

Methods:
1. Soak the bird's nest pieces for 2 hours or until softened. Rinse and drain.

2. Add 800ml water, bird's nest and red dates to the ceramic double boiled jar, then cover with lid. Place the jar into the slow cooker, and fill the pot with enough water, then put the lid on. Turn to "Auto" mode and double boil for 3 hours.**

3. Add dried osmanthus flower and cane sugar, double boil for another 15 minutes. Serve warm or chilled.


Servings: 4


Note:
*I used Eu Yan Sang Premium Hua Yan Bird's Nest, 1 piece is enough for 2 servings.
**You can refer the package instructions for the cooking time of the bird's nest, or you can cook the bird's nest until reaches your desires texture.








This post is linked to Cook and Celebrate: CNY 2016 organised by Yen from GoodyFoodies, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.








This post is also linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Sharon from Sweet Home-Chefs.






CNY Dishes # 5 - 春临大地喜丰收 | 瓦煲腊味饭 Claypot Waxed Sausage Rice | Lap Mei Fan

腊味是农历新年时的传统食品,很多人都会在新年前买些腊味应节送礼。记得小时候妈妈总会在新年时会蒸些腊鸭来吃,我记得当时我是非常怕那种味道,可能那时还小,所以不懂得欣赏腊鸭的特殊香味。小时爱吃的腊味只有腊肠而已,因为味道带甜,最喜欢的煮法就是将腊肠斜切片后用来煎。煎得香香的腊肠,配碗热乎乎的白粥,虽然简单,可是却很美味。近年来我爱上了腊肝肠,肝肠也称为润肠,颜色偏深褐色,是以肝制成的。前几年都是从同一间店买入肝肠,不过今年就换了向另一间店买,结果买回来的肝肠口感有别于往年买的,这一批肝肠吃起来粉粉的,酒香味偏浓,可是我就吃得很不惯,还是喜欢之前的那一款肝肠,因为口感比较扎实。


新年期间酒家和餐馆推出的年菜配套里都少不了腊味饭,可是每次吃到接近尾声肚子已经开始饱了,就算看到再美味的腊味饭也只是吃一两口而已。今年的团圆晚饭和娘家聚餐时,我们将饭食转换成面食,因为面食比较适合小孩子食用。新年至今我都未尝到腊味饭,心想反正家里都有材料,何不自己动手做。由于夫家家人都不吃腊味,所以我的腊味只是买来给自己吃而已,存货也只有腊肠和肝肠两种。


从香港有饭开的视频里看到了Jenny教煮的排骨腊味煲仔饭,视频里提到了易刮饭焦的秘诀。首先将水煮沸了才放入米,煮好饭后再以中火烧煲仔的四边约两分钟,就可以煮又香又脆的饭焦,而且很容易就可将饭焦刮出,一点也不会沾锅。我依照这这方法煮了三次, 效果都很不错,饭焦不会沾锅,而且很容易刮出,就连清洗瓦煲时也比较容易。吃了热乎乎的瓦煲腊味饭真的很满足,腊味的油脂都流到饭里去了,让每颗饭粒吃起来都有腊味香。我在腊味饭里加入了蒜苗,蒜苗味道带辛辣,让腊味饭吃起来不会那么的油腻。腊味饭味道虽然好吃,不过一定要适而可止,毕竟食用过多油脂量高的食品对身体也不好。






























瓦煲腊味饭

材料:
白米 1杯(洗净沥干,我用泰国香米)
水 1 1/3杯
腊肠 2条
腊润肠 2条
蒜苗 2根,斜切段
蒜茸1 茶匙

甜酱油:
酱油 2汤匙
老抽 1茶匙
绍兴酒 1汤匙
糖 3茶匙
麻油 1茶匙
水 1茶匙

做法:
1. 把腊肠和腊润肠浸泡在热水里5分钟,然后取出去肠衣,斜切片备用。

2. 把水加入瓦煲里煮至滚,然后加入白米,以大火煮大约5分钟或直到大部份水份被米吸收了。煮时要不时搅拌,以防止沾锅底。

3. 小心地将腊肠和腊润肠排放在饭上,加盖继续以小火煮10分钟。煮好后熄火,利用余热焖大约10分钟。

4. 在一个锅里,以中火烧热1/2汤匙的油。加入蒜茸爆香,然后加入蒜苗,拌炒1至2分钟即可,盛出备用。在一个小锅里加入甜酱油的材料,煮至糖完全溶化即可。

5. 把炒好的蒜苗排在饭上,淋上适量的甜酱油,将拌均匀后即可乘热食用。


份量:2人份




Claypot Waxed Sausage Rice | Lap Mei Fan

Ingredients:
1 cup rice, washed and drained  ( I used Thai Fragrant Rice)
1 1/3 cups water
2 pieces Chinese pork sausages
1 piece Chinese liver sausage
2 stalks leek, sliced diagonally
1 tsp minced garlic

Sweet Soy Sauce:
2 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp Shao Xing wine
3 tsp sugar
1 tsp sesame oil
1 tbsp water

Method:
1. Soak Chinese sausages and liver sausages in hot water for 5 minutes, remove the skin and slice diagonally.

2. Add water to the claypot, and bring to boil. Add rice and cook over high heat for about 5 minutes or until the water is almost absorbed. Stir occasionally to prevent the rice from sticking to the claypot.

3. Gently arrange all the sausages on top of the rice. Cover the lid and cook for 10 minutes over low heat. Turn off the heat and let it stand for 10 minutes.

4. Heat 1/2 tbsp of oil in a pan over medium heat, add minced garlic and saute until fragrant. Add leek, stir fry for 1 - 2 minutes, then dish out. In a small saucepan, mix all sweet soy sauce ingredients, heat the sauce until the sugar is fully dissolved.

5. Arrange the stir fried leeks on top of the rice. Drizzle with some sweet soy sauce. Mix and stir well to combine before serving. Serve hot.


Servings: 2








This post is linked to Cook and Celebrate: CNY 2016 organised by Yen from GoodyFoodies, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.






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