香辣虾米炒蕹菜茄子 Spicy Fried Kangkong & Eggplant with Dried Shrimp

马来风光吃腻了换这样的煮法也很不错，其实我更喜欢这样的煮法因为少了sambal的油。

我喜欢把蕹菜（空心菜）切成小小段这样就不会出现咬不断又咽不下的问题。冰橱里剩下一条茄子我也顺便加入一起炒。

注：如果你不知道马来风光是什么，它指的是新马一带著名的蕹菜炒三巴辣椒（sambal）虾米。

材料：
蕹菜 1大把（切小段）
茄子 1条 （切小段）
蒜头 3 - 4 瓣（剁碎）
虾米 1大把（泡软，盅碎）（保留浸泡的水）
小辣椒 4 条（切小段）（依个人嗜辣程度而定）
Belachan 1小块（类似方糖的大小）（弄碎）

调味料：
适量酱青或鱼露、少许糖

做法：
1）茄子用加入少许盐的滚水烫软（一变色就能捞起），待用。
2）热油，爆香蒜头.
3）加入虾米炒香，拨去一旁，加入belachan和小辣椒炒香。
4）加入蕹菜，翻炒至软化后，加入浸泡虾米的水和少许热水。
5）小火煮至软，间中可以慢慢加入适量热水。
6）加入茄子和调味料大火兜炒，即可上桌。

小小心得/建议：
我喜欢的茄子是不要煮到太软的，而D却刚好相反，他喜欢煮到软软的茄子。如果你喜欢软软的茄子可以早点加入和蕹菜一起煮。

Back To Basic ~ Everyday Bread by Bread Machine (Recommended)

口味丰富的土司吃多了，有时只想尝一口最原始口味的白土司。材料就只有简单的面粉、水、糖、盐、油和酵母。

这个土司的味道和口感就像我小时候吃过传统咖啡店售卖的白土司，那种烤好后要切掉黑黑外皮的白土司。

土司外脆内柔，而且带有弹性，我们趁热沾咖哩汁吃光了，所以我不知道面包留到第二天的口感会是怎样。

Basic White Toast 基本白土司

A simple white toast made from very basic ingredients, it just tasted like the white toast sold in traditional kopitiam (coffee shop). This recipe is definitely a keeper for me

Ingredients:
1 cup cold water
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
3 cups bread flour (I used 2 ½ cups bread flour + ½ cup plain flour)
1 tsp instant yeast

Method:
By bread machine
1) Place ingredients in the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).
2) Select 'Basic' program, 'Light' colour (select 'Medium' colour if you prefer crispier and thicker crust), '700g' (smaller size), press 'Start/Stop' button to start the program.
3) When done, remove bread from bread pan and cool on wire rack.

Note:
I made this bread one month ago, ever since my first attempt this has become my regular recipe. I have used this recipe to make breads with some variations, such as replacing part of the bread flour with wholemeal flour, using milk instead of water, etc.

(Recipe reference: http://blessedhomemaker.blogspot.com/2009/04/basic-bread-for-breadmachines.html)

Low Fat Mixed Fruit Cake 低脂杂果蛋糕

在准备简单晚餐的当儿，顺手做了这个蛋糕当隔天的早餐。晚餐煮好，蛋糕也刚好进烤炉，吃饱清洗完毕后，蛋糕就出炉了。

这个蛋糕含油量非常低，我只用了一汤匙的牛油，吃多了也不觉得有负担。蛋糕本身不会甜，但是加上杂果吃起来就会觉得蛮甜的。杂果是在Phoon Huat 买的，我觉得特别甜，不喜欢。我很贪心的买了一公斤的包装，不能浪费，只好慢慢吃。

照片中蛋糕看起来很像有点干，其实蛋糕吃起来很松软，一点都不会干。我加了一点全麦面粉让蛋糕的口感更丰富。这是我第一使用全麦面粉在蛋糕里，所以只敢加一点点。

Low Fat Mixed Fruit Cake 低脂杂果蛋糕

Only 1 tbsp of butter is used in this cake, that's why I call it 'Low Fat' Mixed Fruit Cake. It is soft and moist despite the low fat content.

Ingredients:
(A)
¾ cup mixed fruit
¾ cup boiling water
½ cup brown sugar (I mixed with some white sugar)
1 tbsp (about 20g) butter
Grated orange rind from 1 small orange
(B)
1 large egg (lightly beaten)
(C)
1 ¾ cup plain flour (I mixed with 2 tbsp of wholemeal flour)
1 ½ tsp baking power
½ tsp baking soda
1 tsp cinnamon powder
(D) – Glazing (optional)
1 tbsp orange juice
¾ tbsp icing sugar

Method:
1) Mix (A) till sugar dissolved. Set aside to cool down.
2) Mix (C) and sift together (If you are using wholemeal flour, sift first then add the wholemeal flour).
3) Add (B) to slightly cool (A) mixture, mix well.
4) Fold in (C) in a few additions till just incorporated. Do not over mix. (If you find the batter is too thick to stir, add a few drops of orange juice).
5) Pour into a lined or greased pan and bake in preheated oven at 180C for about 30 to 40 mins (depending on the size of the pan) or till cooked (a skewer inserted and comes out clean).
6) Remove cake from pan and cool on wire rack completely.
7) For glazing, mix (D) till icing sugar dissolved and brush on cold cake.

Note:
1) I used a black steel 9"x5" loaf pan to bake this cake, I baked at 170C at the beginning and lowered the temperature to 160C after 5 mins. My cake was cooked in about 25 mins time.
2) Glazing not only makes the cake look nicer, it also gives the crust extra moist. The crust will become soft after glazing.

3) For storage, wrap cake with aluminum foil and store in airtight container. Best serve the next day.

猪肚汤潮州粥 Pig Tripe Soup Teochew Porridge

妈妈精心炮制的猪肚汤喝不完怎么能倒掉，倒掉岂不是暴殄天物？

把料吃完了上汤留到隔天，滚一滚（汤太少的话就加入一点水，我加罐头鲍贝里的汤），加入喜欢的材料，最后加入隔夜饭煮滚，就是一道美味的猪肚汤潮州粥了。

我用的材料有鲍贝、猪绞肉、蘑菇和玻璃生菜。鲍贝不用煮（煮了会和rubber一样硬）只要加入煮好的粥里就行了。

Mini Matcha Cake with Chocolate Chips 抹茶巧克力粒小蛋糕

Except the unpleasant shape of green, overall I like my creation very much.

The cake tastes very good. It's soft and spongy with a hint of matcha flavour.

Matcha not only goes well with red bean, it also goes well with chocolate. I think they both compliment each other.

Ingredients:
(A)
4 eggs
80g sugar
¾ tbsp ovalette (aka sponge cake emulsifier or SP)
100g cake flour }
1 tbsp matcha (green tea) powder } sifted
½ tsp baking powder }

3 tbsp water
(B)
3 tbsp olive oil (you may use other vegetable oil)
(C)
50g chocolate chips

Method:
1) Add (A) in a mixing bowl, beat at low speed for a few seconds then change to high speed, beat till ribbon stage (mixture should be thick and fluffy)(it takes my small mixer about 7 - 8 minutes).
3) Add (B) and mix till well blended at low speed (should take only a few seconds. Do not over mix). Alternatively, you may fold in using a spatula.
4) Fold in (C).
5) Scoop batter into baking cup till 60% full and sprinkle some chocolate chips on top.
6) Bake in preheat oven at 190C for about 15 - 20 mins. Cool on wire rack.

Note:
1) This recipe yielded 13 big cups.
2) I lowered the temp to 180C after baking for about 8 mins.

[Soft & Moist] Apricot Yogurt Bread 杏子优格土司

这是我的面包机出产的面包中最软最湿润的一个，暂时也是我最满意的一个（之前的产品有这个和这个）。面包不止软还带弹性，按下去会弹回来的哦！

除此以外，这个面包的外皮薄和软，没有一般用面包机烘制的面包厚硬外皮的问题。

原因是什么？是配方的关系（加入了优格）？还是我把揉面团的时间延长15分钟？还是我减少15分钟的烘烤时间？（我使用面包机的全自动功能但是提早15分钟关机。)

有多软? 看下图。

应该是一年多前吧。从我第一次接触到用优格来烘培开始，我就深深的爱上它。可能是心理作用，觉得用优格来烘培比较健康，吃多了也没有负担。

当我想要做面包时看到冰箱里有一罐即将要过期的apricot口味优格，所以就决定做一个以优格为原料的土司。

参考了上次做的牛油土司，上回用两粒蛋，结果土司发过头，超过面包机的土司模，所以这回只用了一粒蛋，另外再做一些调整，就弄了这个杏子优格土司。

坦白说，还真的尝不到杏子的味道，不过却有香香的奶油味。美中不足的是吃过后嘴尾有点微酸，不知道是不是因为选用的是杏子口味优格的关系。下次用原味的优格试试看。

面包里还看得到黄色的杏子果肉！

Ingredients：
90g milk
1 medium egg (lightly beaten)
2-½ tbsp sugar
1 tsp salt
300g bread flour
75g plain flour
2 tsp instant yeast
150g apricot flavour yogurt (I used Marigold brand 1 tub is 150g)
45g butter (soften at room temperature)

Method:
By bread machine
1) Add milk, egg, sugar, salt (do not mix sugar and salt together), flour according to the sequence in the bread pan.
2) Make an indention at the centre of the flour, add instant yeast.
3) Select 'Dough' program, after the ingredients are incorporated, add half of the yogurt, then gradually add the remaining yogurt. When dough is formed, add butter gradually. Total kneading time is 15 mins. Press 'Start/Stop' button to stop the program after 15 mins.
4) Select 'Sweet' program, 'Light' colour, '700g' (the smaller size of my bread machine). Press 'Start/Stop' button to start the program, let the machine complete the whole process.

By hand or mixer
Refer to the steps here.

Note:
1) The 'Sweet' program processing time of my bread machine is 2hrs 50mins. I checked the bread 30mins before the end time, the side had become golden colour. I let it bake for another 15mins and stop the machine (i.e. stop 15 mins before the end time). I think this could be the reason of the thin and soft crust.
2) I did an experiment this time. I wrapped a slice of bread with aluminum foil and kept in freezer on Thursday night. I ate the bread on Monday morning (let it defrost in room temperature), the bread just tasted as soft and moist as the first day. Great! I will use this method to store homemade bread next time.

【素】玉蜀黍咸菜汤 Corn & Salted Vegetables Soup

冰箱里一块肉也没有，只好用仅有的材料凑合一下，这样也能煮出一道美味的素汤。

材料有玉蜀黍、咸菜、番茄和豆腐。

先把玉蜀黍切段，然后加水（两人喝我用三碗水）用小火熬成汤底。

玉蜀黍是家人从金马伦带回来的，所以特别甜美多汁。照片中的玉蜀黍很大的一块，因为Angel都不会用刀子‘砍’玉蜀黍的，担心切不断，Angel是用手折断的。

汤底煮好后，就把其他材料丢下去，煮到出味后就能上桌了。

基本上咸菜已经很够味了，所以不必下什么调味料，只要下一点点糖中和一下味道，喜欢的话也可以加点胡椒粉。

Ham & Cheese Roll 火腿芝士卷

I used 1/4 of dough from making Walnut & Raisin Cinnamon Roll to make this. Total I made 4 single rolls and 1 twin roll.

Using the same rolling method, I changed the fillings to honey baked ham and cheddar cheese. I also brushed some soft butter and mayonnaise on the dough before adding the fillings.

The bun tasted really good especially when it was warm. It was very soft and the cheese was sort of like melting in the mouth. D and I finished 3 buns as soon as they were out from the oven. We should have finished all if we did not deliberately keep 2 for next day's breakfast.

Apricot Yogurt Cheesecake 杏子优格芝士蛋糕

我参考了Alex Goh's《情迷芝士饼》里的烤草莓芝士蛋糕 (Baked Cheesecake with Strawberries)，减去草莓陷和饼干底（我懒得做饼干底，再加上家人也不爱吃)，把原味优格换成杏子口味优格做了这款杏子优格芝士蛋糕。

蛋糕的口感介于light 和rich cheesecake之间。蛋糕的组织是有点fluffy的，但又不像Japanese light cheesecake那么轻盈。

优格里含有少许的杏子果肉，所以蛋糕切片后也能看到一点点黄色的果肉。Lice还揶揄我是不是蛋糕结块，哈哈！

一般的芝士蛋糕的蛋白都是打到湿性发泡（soft peak），但是这个食谱写要打到干性发泡（stiff），在做时我有点犹豫，最后还是跟着食谱做。

蛋糕出炉后证明打到干性发泡也ok，蛋糕组织还是很细腻，表层也没有裂开。唯一令我耿耿于怀的地方是蛋糕表层的颜色太深。

我把蛋糕送入烤箱后就到客厅和妹妹闲聊，直到我们闻到一股很浓的蛋糕香味后跑到厨房才发现蛋糕表层的颜色已经很深了（大概是烤了半小时后），我赶紧撕了张锡箔纸盖在上面，勉强抢救了回来。

所以Angel建议烤蛋糕时要不时检查蛋糕的状况，如果表层已经上色了就用一张锡箔纸盖在蛋糕上，这样就不怕蛋糕越烤越黑了。

Ingredients:
(A)
250g cream cheese
40g sugar
(B)
30g plain flour (sifted)
(C)
3 egg yolks
(D)
150g apricot yogurt
(E)
3 egg white
60g sugar

Method:
1) Cream (A) until light. Add (B) and cream till well blended.
2) Add (C) and cream till well combined. Add (D) and cream until smooth.
3) Whip the egg white in (E) until foamy. Add sugar and whip until stiff. Then fold it into the cheese mixture. Mix until well incorporated.
4) Pour the batter into cake pan (I used 8" round pan) and bake in water bath at 160C for 60-70 mins until golden brown.
5) Remove cake from oven and leave aside to cool completely. Refrigerate for 5 hours or overnight.

Note:
1) My cake was cooked in 60 mins.

2) Cover the top with a piece of aluminum foil loosely if it has become golden brown but the cake is not cooked yet.

【香喷喷】腊肠炒饭 Fried Rice with Chinese Sausage

炒饭有分黑白两种，我喜欢白的，因为颜色比较鲜艳，看了比较开胃。而D却喜欢黑的，他说加了黑酱油比较香。

看到我的炒饭是白的就知道我还是迁就自己的口味多一点（其实也不是很白因为下了酱青，而我家的酱青的颜色又特别深）。哇哈哈！

我也准备了简单的沙拉来配炒饭。Lettuce淋上加了苹果醋的mayonnaise，酸酸的很开胃。


材料：(2人份)
隔夜饭 2碗
鸡蛋 2 粒 （打散）
蒜头 4 - 5 瓣（剁碎）
腊肠 2 - 3 条（川烫过，去外膜，切小粒）
萝卜 1条 （切小粒）
红辣椒 2条 (切小段)(随意）
青葱 2 根（切小段）

调味料：
适量盐、酱青、鱼露、胡椒粉和少许糖

做法：
1）烧热镬，下腊肠炒香（不需下油），把腊肠的油逼出来，捞起待用。
2）热少许油，爆香蒜头，下萝卜略炒。
3）下白饭，用锅铲把饭弄松，炒香（可以洒一点水），下腊肠。
4）炒到饭八九成软时，下鸡蛋和调味料，翻炒均匀，洒上青葱和辣椒，兜两下，即可上桌。

小小心得/建议：
1）炒饭其实很随性，可以随个人喜好爱下什么就下什么。Angel认为好吃的炒饭最重要是饭不能炒得太烂（当然也不能硬到难以下啃），还有不能太油（就是吃完饭后，盘子不会留下一层亮亮的油光）。
2）如果要吃到辣味，爆香蒜头后就能下辣椒了。

Butter Loaf 牛油土司

距离上次使用面包机才短短的三天，五月九日一大早我就起身做面包。

这是面包机全自动出产的第二个面包。参考了这个食谱，但是我很贪心，做了一份半的份量，没有完全按比例，自己做了一些调整。

土司发得很厉害（呵呵）碰到了面包机的盖子，烤好的土司涨到‘流’出来，多了一个‘盖子‘，有点怪的样子，不过看看倒觉得很可爱。

面包还有拉丝的哦! 这张是妹妹拍的，我帮忙拉。

Ingredients:

100g milk (I use UHT full cream milk)
2 large eggs (lightly beaten)
4 ½ tbsp sugar
1 tsp salt
320g bread flour
55g cake flour
2 ¼ tsp instant yeast
75g butter (cut into small cubes, soften at room temp)

Method:

By bread machine
1) Place all ingredients based on the sequence listed above (except butter) into the bread machine pan. Select 'Dough' program. Let it knead for 5 mins until dough is formed, add butter gradually and continue to knead for another 5 mins (total kneading time: 10 mins), press 'Start/Stop' button to stop the program.
2) Select 'Sweet' program, 'Light' colour, '700g' (the smaller size of my bread machine) and press 'Start/Stop' button to start the program. Let the machine do all the work.
3) When bread is done, remove it from the machine and cool on wire rack before slicing.

By hand or mixer
You may refer to the steps here.

Note:

Being kiasu I gave the bread extra 10 mins of kneading (step 1), hoping that the bread would turn out softer. You may skip step 1 and just use the 'Sweet' function.

Do monitor the kneading progress (especially at the beginning) to check if there is any ingredient at the side of the pan which the kneader can't reach. Use a spatula to scrape down the ingredients.

Refrain from opening the lid when the dough is proofing or baking (I unconsciously opened the lid when I saw the dough had rose so high and touched the lid. I quickly closed the lid and the dough just flattened to the pan level. Luckily, this didn't affect the final result.)

While eating the bread I didn't spread any jam. I think it tasted good enough by eating on its own. The bread was soft and fluffy with quite a strong aroma from the butter. The crust wasn't too thick, it was crispy while the bread was still hot. I liked to eat with the crust but my sister preferred to eat the soft bread only.

Walnut & Raisin Cinnamon Roll 核桃葡萄干肉桂卷

I made this on 6th May, 3 days after first use of my newly bought bread machine (B.M).

This was the second time I used my B.M but instead of using the fully automated function, I only used it to knead the dough.

What I need to do is just to shape the dough (which is quite fun). Making bread has become so effortless now with the help of the B.M.

The bun is soft and fluffy. I think I can also use this as basic sweet dough for other type of buns.

Ingredients:

Dough: 120ml milk, 1 egg, 60g sugar, ½ tsp salt, 210g bread flour, 90g plain flour, 10g instant yeast, 60g soft butter

Filling: 2 tbsp soft butter, 60g brown sugar, 1 tsp cinnamon powder, 30g chopped walnut (I use lesser and add raisins), some raisins (presoak in water)

Glazing: few tbsp beaten egg

Method:

By mixer
1) Mix all the dough ingredients together except butter and beat till smooth dough is formed.

2) Add in butter and continue beating for another 5 mins.

3) Cover with cling wrap and leave to prove for 45 mins

4) Mix brown sugar, cinnamon powder and chopped walnuts together.

5) Divide dough into 2 portions. Roll each portion to rectangular dough - 20 x 30 cm (8" x 12"). Spread with some soft butter then sprinkle brown sugar mixture and raisins. Roll up into a swiss roll and cut the roll to about 1" high. Place cut rolls on lined or greased tray. Cover with cling wrap and let it proof again for another 30 mins.

6) Brush rolls with beaten egg and bake in preheat over at 180C for about 12 mins or till golden brown.

By bread machine
1) Place all ingredients in the bread pan except butter. Select 'Dough' program, press 'Start/Stop' button to start the program.

2) Add butter gradually when dough is formed (about 5 mins later), press 'Start/Stop' bottom to stop the program after 10 mins. Select 'Dough' program again, press 'Start/Stop' button to start the program. (Basically I gave the dough extra 10 mins of kneading on top of the preset program cycle). Continue with step 4 above if you leave the dough to proof in bread machine. Else, you may take out the dough to proof in room temperature (step 3) once the machine stop kneading.

By hand
You may refer to the steps here.

(Recipe reference: http://auntyyochana.blogspot.com/2007/04/walnut-cinnamon-rolls.html)

【家常小菜】香菇炒芥兰 Stir Fried Kai Lan with Mushroom

很少买芥兰来炒，不是我不喜欢吃，皆因我刚开伙时买过一次老到不行的芥兰，简直是吞不下。从此以后，芥兰就从我的饭桌上消失。

照片中的芥兰是姑姑买给我的。姑姑说她看到芥兰很嫩很美，所以买来自己吃之余，多买了一份给我。

这次的芥兰是嫩嫩的哦！

材料：
芥兰 数棵（茎和菜叶分开）
蒜头 3-4瓣（剁碎）
香菇 数朵（泡软，切片）

做法：
1）香菇用少许蚝油、酱青、清水和栗粉腌。
2）热少许油，爆香蒜头。
3）加入菜茎翻炒一会儿，再加入菜叶，炒至软。
4）加入调味料（适量蚝油、酱青和一点点糖）和少许热水翻炒一下，淋上少许花雕酒拌均，即可上桌。

小小心得/建议：
1）处理芥兰时茎部的外皮要去除，可以用小刀子用‘刮’的方式去掉。
2）喜欢的话，可以勾个芡（栗粉+水）。Angel不喜欢勾芡。
3）不是每样青菜都适合加酒炒，芥兰就很适合，妈妈教的啦。不过，也不是每个人会欣赏，D就说有花雕酒的味道怪怪的，我则很喜欢。

A Wholesome Bite 全麦加分

那天做的全麦面包到了第三天时还剩下三片，面包已经变干变硬了，直接吃又啃不下，丢掉又很可惜，所以我把它撕碎做成面包布丁，也正好可以开张买了好一阵子的Ramekin。

做这个其实很随性，我没有特意去量材料的份量，就是混合鸡蛋、牛奶、少许糖和一小撮肉桂粉，然后把面包浸泡在里面，接着拿去隔水烤。隔水烤是避免布丁变干。

隔水烤(水浴法/Water Bath)，水的高度应该是面包的一半。

我很幸运，乱乱来的成品竟然非常好吃，甜度也刚刚好，别小看那一小撮的肉桂粉，它为整体加分不少。

看看成品的内部，是软软而又湿润的。

本来硬邦邦的面包，经加工后变成了一道又香又可口的点心。下次如果有吃不完的面包知道要怎么做了哦。

Wholemeal Bread Pudding 全麦面包布丁

I used leftover home-made wholemeal bread to make this. It's easy to do and delicious.

Don't throw away bread that has turned dry and hard, try this out next time!

Ingredients:
3 slices wholemeal bread (tear into small pcs)
1 egg (lightly beaten)
½ - ¾ cup milk
1 ½ tbsp sugar
Pinch of ground cinnamon
Some raisins (presoaked in milk)
Butter for greasing
Strawberry (optional)
Icing sugar for dusting (optional)

Method:
1) Grease 2 ramekins with butter.
2) Mix together egg, milk, sugar and cinnamon powder, beat lightly.
3) Fill up ramekin with bread till half full, add some raisins, add bread till 90% full.
4) Add milk mixture to bread, press bread lightly to let it soak in milk mixture. Let the bread soak for a while to absorb the milk mixture. Sprinkle some raisins on top.
5) Bake in preheated oven at 170C using water bath for about 20-25 mins.
6) Dust some icing sugar on top and serve hot with strawberry.

Note:
1) I didn't measure the amount of milk and sugar; the above amount is just for your reference. The liquid should be just adequate to soak the bread.
2) You may use 2 eggs and less milk.