Stir Fried Nai Bai with Pacific Clams 香脆奶白炒鲍贝

很喜欢奶白的样子，雪白的梗配上深绿色的叶，小小一朵朵的像极盛开的花朵。奶白的样子不只好看，吃起来也特别清脆爽口。

通常青菜我只喜欢清炒，不过这回有加料哦！

材料：
奶白菜
罐头鲍贝
蒜头 3 - 4 瓣（剁碎）
罐头鲍贝的汤汁 数汤匙
鲍鱼酱（或蚝油）少许
栗粉+水（勾芡用）

做法：
1）热油，爆香蒜头，下奶白菜翻炒。
2）炒到差不多时（菜开始软化），下罐头鲍贝的汤汁和鲍鱼酱炒均，淋上栗粉水勾芡。
3）熄火，下鲍贝拌均，即可上桌。

小小心得/建议：
1）喜欢的话也可以加入一些姜蓉和蒜头一起爆香。
2）炒菜的时间和火候要自己难捏，青菜炒老了就不好吃了。通常我用大火炒，要勾芡时就关小火。
3）罐头鲍贝里的汤汁已经有咸味了，所以除了鲍鱼酱外我没有下其他调味料。

Bak Pau 肉包

这是我第三次沿用这个面团食谱。第一次我没特地去买包粉（或香港粉）和白油（shortening），只用了家里现有的蛋糕粉和食油，成果已相当令人满意。

第二次做时我买了Bluekey牌的包粉和白油，做出来的包子又白又软，但是造型还是有待改善。这一次我用的是在新山某家烘培店出售的包粉，一公斤不到4块马币，比香港粉便宜很多。

另外不同的是，这回有有面包机代劳，前两次都是用手揉的。不知道是不是心理作用的关系，家人说这次的包子特别松软。我觉得是挺不错，但是没有Bluekey包粉做出来的包子白。听人说蒸包子时在水里加几滴白醋，蒸出来的包子会比较白，我试过加和不加，出来的效果没什么分别。

造型方面更不用说，根本是不进则退。我在包陷料时一心只想要把包子捏紧就好（最好快快包完），完全没有心思把包子包得美一点。

一份面团的食谱是300g的粉，这次我用了500g的粉，其他材料我没有完全按比例增加。陷料是自己腌的生猪肉和水煮蛋。

（上回做的包子）

Below is my revised version.

Ingredients: (yield about 20pcs of 50g portion)
500g pau flour (Hongkong flour) } sift together
1 tbsp double-action baking powder }
240ml (1 cup) water (+ more if you find the dough is dry)
90g sugar
Pinch of salt
1 tbsp instant yeast
60g shortening (cut into small pieces)

Method:
By bread machine
1) Add water, sugar, salt and flour mixture into bread pan according to the sequence.
2) Make an indention at the centre of the flour, add instant yeast.
3) Select 'Dough' program, press 'Start/Stop' button to start the program.
4) When dough is formed, add shortening gradually, continue to knead. Add more water bit by bit if you find the dough is dry.
5) Press 'Start/Stop' button to stop the program once B.M stop kneading (my B.M stops after 20mins).
6) Remove dough from bread pan, give a few kneads by hand to form a smooth round dough. Place it into a big bowl and cover with cling wrap. Let it proof for 30 mins.
7) Weigh and scale dough into 50g a portion, cover with cling wrap all the times.
8) Roll the dough into ball and flatten it by hand or a roller pin. Wrap with fillings and seal tightly. Place onto greaseproof paper and leave to proof for another 30 mins.

9) Steam over high heat for 15 mins.

By hand
1) Add all dry ingredients into a big mixing bowl, pour in water gradually to form a dough. Add shortening and continue to knead till smooth (about 15-20 mins). (Unlike bread, you don't need to knead until the gluten is fully developed). Cover with cling wrap and let it proof for 30 mins.
2) Continue with above step 7 onwards.

Fillings:
500g lean pork 夹心肉 (sliced and lightly pounded)
2 - 3 thumb-sized of ginger (minced)
1 stick spring onion (cut into small pieces)
4 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
1 ½ tbsp sesame oil
1 ½ tbsp Chinese cooking wine
2 tsp sugar
Adequate water and corn flour

3 hard-boiled eggs (scale into 20 small portions)

Mix all ingredients together (except hard-boiled eggs) and marinate for a few hours or overnight. (Marinated fillings should be juicy, so that the fillings won't be dry after steaming.)

Note:
The amount of the marinade is for reference only, do base on your own judgment and taste to adjust accordingly.

罐头沙丁鱼咖哩 Canned Sardine Fish Curry

不会选购鱼头不要紧，用罐头沙丁鱼也能做出类似咖哩鱼头的料理。这是我乱乱来的版本，配料方面看家里有什么就加什么。D吃后说很像在吃咖哩鱼头。哇咔哇咔！

咖哩汁是属于比较浓稠的那种，因为我把罐头里的番茄酱都下完，另外还自己加少许番茄酱和辣椒酱。

调味方面我都是边试味边下，所以不能写出具体的份量，只能大略估计，不然的话我都会写适量。如果试煮的话就自己看着办，反正每个人都口味都不尽相同。

材料 Ingredients：
罐头沙丁鱼（我用1罐小和1罐中的圆罐）Canned sardine (I used 1 small+1 medium round can)
洋葱 1粒（切瓣） 1 onion
番茄 2 粒（切瓣）2 tomatos
包菜 ¼粒 ¼ cabbage
茄子 1条（切小段，预先川烫至半软）1 eggplant (blanch till half cooked)
豆卜 4个（预先洗净去油，用清水煮软）4 tao pok (beancurd) (pre-cook till soft)
小辣椒 4 - 5条（切开，稍微拍打） 4 - 5 chili padi
辣椒糊 2大匙（我用家里用剩的咖哩鸡即煮料）2 tbsp chili paste
咖哩粉 适量 Adequate curry powder
椰浆 适量（我用椰粉加牛奶） Adequate coconut milk (I used coconut powder+milk)
咖哩叶 2根 2 sticks curry leaves

调味料 Seasoning：
醋 适量（如果有Asam更佳）Adequate vinegar (or Asam)
盐、酱青、糖 适量 Adequate salt, light soy sauce & sugar
番茄酱、辣椒酱(Maggi) 少许（optional）Tomato sauce & chili sauce (Maggi) (optional)

做法 Method：
1）把罐头里的沙丁鱼挑出来，剖半，拿掉中间的骨（如果连骨吃就不需去除），保留酱汁。 Remove sardine from can and remove the bone in the centre (skip this if you eat the bone), keep the gravy.
2）热油，炒香洋葱，下包菜炒至开始变软，下番茄略炒。Heat oil, saute onion till fragrant, add cabbage and saute till soften, add tomato, saute briefly.*
3）下罐头里的酱汁和适量热水，煮滚，下辣椒糊和咖哩粉。Add gravy from the can and adequate amount of hot water, bring to a boil, add chili paste and curry powder.
4）小火煮滚，下茄子、豆卜和小辣椒，慢火煮到茄子变软。Simmer over low heat and bring to a boil, add eggplant, beancurd and chili padi, simmer till eggplant becomes soft.
5）最后加入沙丁鱼、调味料、椰浆和咖哩叶，试味后煮滚即可上桌。Last, add sardine, seasoning, coconut milk and curry leaves, taste, bring to a boil and serve.
* If the chili paste used is raw, after heating oil in step 2, saute chili paste first before adding other ingredients.

小小心得/建议：
1）如果辣椒糊是生的，在步骤2热油后，就得先爆香辣椒糊，才下其他材料。
2）可以用其他配料，例如长豆、羊角豆等。
3）如果水分不够间中可以慢慢加。
4）最后才下沙丁鱼，这样沙丁鱼才不会在翻搅的过程中被搅到碎碎。
5）选购沙丁鱼以扁罐为佳，如果买圆罐的最好买小或中罐，大罐的沙丁鱼肉会比较粗。

Best Blog Award

My FIRST blog award given by Anncoo of Anncoo's Hobby!

It's a big surprise to me and certainly a big encouragement to me too. A big 'THANK YOU' to Anncoo.

I get to know Anncoo after I started this blog. I am glad to know someone who shares the same interests through blogging, it's a bonus to me. Anncoo is not only good in baking and cooking, she is also good in handicraft, something I can never do well.

This award comes with some rules......

The rules are:-

• To accept the award, post it on your blog together with the name of the person who has granted the award and his/her blog link.
• Pass the award to 5 other blogs that you've discovered and think are great!
• Remember to contact the bloggers to let them know they have been chosen for this award.

I would like to pass this award to......

Happy Homebaker from Happy Home Baking
Hsling from 星厨房
Missy from Sweet Crumbs
Sock Peng from 蓝天白云数格子
SSB from Small Small Baker

Cheers

【家常小菜】苦瓜炒蛋 Fried Bittergourd with Eggs

很多小孩，甚至是大人都不喜欢吃苦瓜，嫌它的味道苦，但是很奇怪，从小我就很爱吃苦瓜。很巧的，D也是属于少数爱吃苦瓜的人。呵呵。

这是一道非常家常的小菜，从小我就很爱吃妈妈煮的这道菜，偶尔妈妈也会加入一些小虾一起炒，加入了小虾味道就更鲜美了。

当我端出这道菜时，D有点讶异，又有点失望的说，“怎么是这样子的？”原来家婆做的苦瓜炒蛋是类似煎蛋的做法，就是苦瓜包裹在蛋里。同样的情形也曾经发生过在长豆炒蛋身上。哇咔哇咔！

材料：
苦瓜 1 条（去籽，切薄片，加入少许盐，用滚水烫过两次）
蒜头 3 - 4 瓣（剁碎）
鸡蛋 2 粒（打散）

调味料：
适量酱青/鱼露、1小撮糖

做法：
1）热油，爆香蒜头。
2）下苦瓜炒至软化（间中洒一点热水），淋上鸡蛋，翻炒至半干，下调味料和适量热水（如果喜欢有汁就下多一点），翻炒均匀即可上桌。

小小心得/建议：
1）苦瓜先川烫过可以去除苦味和生涩的味道。
2）买苦瓜我喜欢选浅绿色的，发现颜色很绿的苦瓜大都非常苦。
3）除了小虾，也可以加入虾米。

4）试过加入咸蛋一起炒，香是很香, 不过个人还是偏好单纯的蛋和苦瓜（如果加咸蛋就不需另外加入咸的调味料）。

Carrot Yogurt Bread 红萝卜优格面包

I have not been updating my blog for the past one week plus because I was down with gastric flu. I hate gastric flu, it really made me go crazy.

Back to the topic, I made this bread in early June. I always want to make American style carrot cake but the first thing I bake with carrot is carrot bread.

I didn't refer to any particular recipe for this bread. Basically I just mixed and matched the recipes from my past few attempts to bread making.

The bread turned out soft and fine though couldn't really taste the carrot in it.

Ingredients:
80g water
1 tsp salt
30g sugar
2 tbsp milk powder

250g bread flour
125g plain flour (+ more if the dough is too wet)
1 tsp instant yeast
1 medium carrot (about 90-100g)(shredded)
150g plain yogurt
45g soft butter
Some raisins (optional)(I used about 1/3 cup)(presoak in water)

Method:
By bread machine
1) Add all ingredients (except carrot, yogurt, butter and raisins) according to the above sequence into bread pan.
2) Select 'Dough' function, press 'Start/Stop' button to start the program.
3) Once ingredients start to mix together, add yogurt and carrot alternatively. Dust with some flour if you find the dough is too wet.
4) Stop the program after 10 mins.
5) Select 'Sweet' function, loaf size (should be the smaller size) and crust colour, press 'Start/Stop' button to start the program. (I wanted to select the smaller size '700g' and 'Light' colour but I forgot to do so before pressing 'Start/Stop' button, so it actually followed the default setting which is '900g' and 'Medium' colour).
6) Add butter gradually and let the B.M to continue kneading.
7) After the first beep, add raisins gradually.
8) Check the progress, you may stop the program earlier if the crust at the side has become golden brown, this would prevent the bread from over baking. (I stopped 25 mins before the end time).

Baked Cheesy Potato Topped with Sambal Dried Shrimp 香烤芝士马铃薯加辣椒虾米

人家的烤马铃薯加培根，我的加辣椒虾米，不过味道一样好。

辣椒虾米是午餐吃剩的，妈妈炒的，很好吃。

可以说这是中西合并的一道菜吗？不对，辣椒虾米（虾米辣）应该不算是中国菜，不过对新马一带的华人来说辣椒虾米可是一道很家常的菜。

材料：
马铃薯（为了缩短烘烤时间我切成薄片，浸盐水，沥干）
Cheddar cheese（撕成小片）
辣椒虾米
幼盐
黑胡椒粉
牛油/菜油

做法：
1）烤盘抹上牛油/菜油，铺上马铃薯，撒上适量盐幼和黑胡椒粉。
2）烤炉预热180度，烤约10-15分钟至马铃薯变软（叉子可插入即可）。
3）把Cheddar cheese排在马铃薯上，烤至芝士开始溶化，即可出炉。
4）吃前撒上辣椒虾米。

小小心得/建议：

另外也可加入青葱、sour cream、mayonnaise或是乘热加入一匙牛油。

Honey Wholemeal Bread 蜂蜜麦香面包

If you follow my blog, you may have seen my first wholemeal bread that is in fact, the first baby out from my bread machine. It didn't turn out very good though. To me it was too dense and heavy.

This time I adapted the basic white bread recipe and replaced some bread flour with wholemeal flour, the wholemeal flour ratio was 25%. The bread came out prefect. It was soft and rich.

See how soft the bread is.

This recipe is very versatile, it has become my favourite bread recipe.

I like the morning sun on the bread.

Ingredients:
1 cup cold water
1 ½ tbsp honey
½ tbsp sugar
1 tsp salt
2 tbsp olive oil
3 cups flour (ratio can be adjusted according to own preference)
- ¾ cup wholemeal flour + ¼ cup bread flour = 1 cup
- ½ cup plain flour + ½ cup bread flour = 1 cup
- 1 cup bread flour
1 tsp instant yeast

Method:
By bread machine
1) Add ingredients according to the above sequence into the bread pan.
2) Select 'Whole-Wheat' program, '700g' loaf size (the smaller size), 'Light' colour, press 'Start/Stop' button to start the program.
3) Cool on wire rack when done.

Note:
1) Variations: Add 2 tbsp of milk powder. Replace sugar/honey with brown sugar.

2) I stopped the program 10 mins before the end time (i.e. cut down the baking time by 10 mins) when I saw the crust colour had become nice golden brown. The crust was soft and thin.

Pan-Fried Batang Fish Topped with Crispy Shredded Ginger 香煎姜丝马鲛鱼

Batang应该是马来语吧，其实我也不是很确定Batang鱼的中文翻译是不是马鲛鱼，如果翻错了请多多指教。

不管什么鱼只要拿去煎或炸D就喜欢，通常我们喜欢沾小辣椒加酱青和酸柑吃。勤劳的话我会爆香一些姜丝一起配着吃，姜丝配煎鱼很好吃。

材料：
马鲛鱼肉 1片（洗净抹干，两面抹上盐）
姜 1大节（切丝）
酱青 适量

做法：
1）热油，把鱼煎至两面呈金黄色，捞起。
2）倒掉多余的油，留下一点油小火爆香姜丝至浅褐色。
3）把姜丝倒在鱼上，淋上酱青即可上桌。

小小心得/建议：
鱼下锅后不要马上翻搅（太快翻的话鱼会粘底），待煎好一面后才翻另一面煎。

Calling All Durian Lovers ~ Durian Muffin 榴莲松糕

现在是榴莲盛产的季节，只要区区几块钱就能买到很不错的榴莲。但是，买榴莲还是一定要到相熟或是有信誉的档子买，不然就像我们一样被骗。

买回来的榴莲分明是隔夜的，榴莲肉已经带水了，像这样的榴莲我是下不了口的，虽然榴莲是我的最爱。

我们选了一些比较新鲜的装入容器内收入冰箱，我跟D说拿来做糕吧！我还没有机会用榴莲做食材呢，因为好吃的榴莲都进了我的肚子，很难抗拒。哇咔哇咔！

想到已经很久没做muffin了，所以我当下就决定用那盒榴莲来做muffin。隔天晚上吃饱饭后我就开始行动，没一会儿功夫muffin就完成了。这就是我喜欢做muffin的原因，干的湿的各自混，然后再混成一团就大功告成了。

榴莲muffin在烤的时候并没有很浓的榴莲味，是淡淡的榴莲味夹杂很香的牛油味，我用Golden Churn，味道真的很香浓。

Muffin还温热的时候我忍不住拿了一个来品尝，热的muffin会粘住纸膜，结果muffin脱膜得很难看。Muffin完全冷却后就没有这个问题了。

烤好的muffin拿近鼻子闻真的很香很香，不愧是万果之王（我的香可能对一些不吃榴莲的人是他们的臭吧！哇哈哈！）

这Muffin非常的松软，即使到了第三天还是保持一定的松软度，不需要再弄热就能直接吃了。我没后悔保留一部分果肉来当馅，咬下时吃到纯正的果肉，味道特别好。

Durian Muffin 榴莲松糕

This is definitely for durian lovers only. The muffin is very soft even on the third day. The aroma from the durian is quite dominant, plus the pure durian flesh in the centre, it tastes heavenly!

Ingredients: (yield 12 medium size muffins)
(A)
160g plain flour (I used 180g superfine flour)
120g sugar (I cut down to 100g)
1½ tsp baking powder
Pinch of salt (optional)
(B)
120g butter (melted)
120g milk (I added extra 1tbsp water)
2 eggs (lightly beaten)
1 tsp vanilla extract
(C)
1 cup durian flesh (use a fork to mash the durian flesh)

Method:
1) Preheat oven to 180C, prepare muffin cup or line muffin tray with paper liners.
2) In a large bowl, sift and mix together (A). In another bowl combine and mix (B).
3) Make a well in the centre of (A) and add in (B), stir till just incorporated (use a spatula to fold from bottom to top and use the other hand to turn the mixing bowl at the same time).
4) Add about half of (C), mix till combined (do not over mix). Batter should be a bit runny.
5) Fill up each muffin cup with the batter till 50% full, add 1 tsp of the remaining durian flesh, then top with the batter till 80% full.
6) Bake for about 20 - 25 mins or till a toothpick inserted into the centre of muffin and come out clean. Remove muffin from muffin tray and cool on wire rack.

Note:
My muffins were cooked in 20 mins time but the top crust still looked quite pale, I switched to top fire and baked for another 2 - 3 mins to get golden brown crust.

Recipe reference: http://www.mykitch3n.blogspot.com/2008/08/durian-muffin.html (recipe had been modified)

SP Bananas Cake SP香蕉蛋糕

SP指的是蛋糕乳化剂，我在这里有介绍过。

这个蛋糕食谱我收了很久，少说也有五年了。食谱是和我的三婶要的。吃过三婶做的这个蛋糕觉得挺好吃的，就跟她要了食谱，食谱写要用到蛋糕乳化剂，我就是从这里开始认识这种材料的。

记得我曾经兴匆匆的到烘培专卖店买了乳化剂，后来乳化剂就一直躺在厨房的柜子里直到过期，后来我也不了了之。

五年后的今天我终于做了这个蛋糕，我还有点佩服我自己，竟然能把食谱找出来，不枉费三婶的一番心意。

加入蛋糕乳化剂的香蕉蛋糕很松软，姑姑说味道和口感很像柔佛新山市镇一家老咖啡店售卖的自制香蕉蛋糕。当然味道还是比不上，人家几十年的老经验，我想也不敢想要做出一样的水准。

三婶的食谱的是用搅拌机 (blender)的（是的，搅拌机也可以用来打蛋糕），做法方面我只好自己来。糖份方面第一次做我减了15%，但是还是嫌甜，同一个星期内我又做了这款蛋糕，这回我减了35%，甜度就刚刚好了。

Ingredients:
(A)
160g ripe bananas (mashed)(about 2 - 3 medium size bananas)
50g fresh milk
1/8 tsp salt
(B)
4 eggs
200g sugar (I cut down to 130g and mixed with some brown sugar)
1 tbsp SP (aka ovalette or sponge cake emulsifier)
½ tsp bananas essence (I used vanilla extract)
(C)
200g plain flour (I used 150g cake flour + 50g plain flour)
1 tsp baking powder
½ tsp baking soda
(D)
80g corn oil (I used canola oil)

Method:

1) Line the bottom of a 8" round pan with baking paper and grease the side with butter. Preheat oven to 180C.
2) Mix (A) and set aside.
3) In a mixing bowl, add (B), use an electric mixer to beat till incorporated.
4) Add (A), beat till well mixed (about 1 min)
5) Sift in (C), beat till ribbon stage (batter should be thick and fluffy)(about 5 - 6 mins).
6) Fold in (D) and beat till well mixed (about 1 min).
7) Pour the batter into prepared pan and bake in preheat oven at 180C for 45 mins.

Note:
I lowered the temperature to 170C after baking for 10 mins.