This is a backdated post, some times in July I received this award from Cherry Potato and Sweet Crumbs (Missy) - Kreativ Award.
A BIG thank to them for giving this award to me, this is such a BIG encouragement to me. :)
Cherry Potato and Missy both have a wonderful food blog. Cherry Potato is always very creative in her cake decroration and Missy is very talented in photography, the food she prepared always looks very tempting. Check it out.
Friday, August 28, 2009
Wednesday, August 26, 2009
Oven-Baked Dark Soy Sauce Chicken 黑酱油烤鸡
这是黑酱油炸鸡的烘烤版。
一样的材料,因为不同的烹调方法,味道也变得不一样。这烤鸡少了炸鸡的香脆,却多了份鲜嫩多汁。这回家里没有酸柑,所以我没加酸柑汁,也没有沾辣椒酱,喜欢原汁原味。
一样的材料,因为不同的烹调方法,味道也变得不一样。这烤鸡少了炸鸡的香脆,却多了份鲜嫩多汁。这回家里没有酸柑,所以我没加酸柑汁,也没有沾辣椒酱,喜欢原汁原味。
1)鸡洗净沥干,鸡腿部分割几划(这样比较容易熟,也比较入味),前后抹上盐,再用其他腌料腌至少半小时以上。
Monday, August 24, 2009
Unable To Add New Link To Link List - Problem Solved
At last, my problem is solved. Yeah!!!
Thanks to Anncoo for giving me the idea. I guess the 'Add Link' button is not workng, so what I did was just press 'Enter' key and everything just back to normal, it is functioning now!
Thanks to Anncoo for giving me the idea. I guess the 'Add Link' button is not workng, so what I did was just press 'Enter' key and everything just back to normal, it is functioning now!
Wednesday, August 19, 2009
Help - Unable to Add New Link to Link List
Since beginning of August I am unable to add new link to the existing link list. As you know, I normally classify the new recipe posted and add it to the respective menu but I am unable to do so now. :(
I had tried to use different PC/laptop to perform this task but the same problem occurred. The message appeared at the bottom of the web browser was 'javascript:void(0)'.
I am wondering if anyone here facing the same problem?
Can anyone help? Any solution to this?
Thanks in advance.
I had tried to use different PC/laptop to perform this task but the same problem occurred. The message appeared at the bottom of the web browser was 'javascript:void(0)'.
I am wondering if anyone here facing the same problem?
Can anyone help? Any solution to this?
Thanks in advance.
Monday, August 17, 2009
Weekend Hi-Tea ~ Pancake 薄煎饼
The other day when I had Mc hotcake breakfast, the soft and nice hotcake inspired me to want to make my own hotcake, or in general term we call it pancake.
It was a relaxing and lazy Saturday when we had homemade hamburger for breakfast (brunch?) at 10am+, the hamburger was so filling that we actually skipped our lunch that day. We started to feel hungry at around 3pm, I thought it was the perfect time to try making my very first pancake for high tea.
It was a relaxing and lazy Saturday when we had homemade hamburger for breakfast (brunch?) at 10am+, the hamburger was so filling that we actually skipped our lunch that day. We started to feel hungry at around 3pm, I thought it was the perfect time to try making my very first pancake for high tea.
I did a search from the Internet and got this recipe, since I had all the ingredients readily on hand, I decided to give it a try.
I halved the recipe and only made 3 pancakes but it was just nice for two of us. My first pancake turned out to be quite nice. It was soft and fragrant, though it was still far from the standard of Mc hotcake.
We served with Golden Churn salted butter, maple syrup and bananas, they were simply perfect combination!
I halved the recipe and only made 3 pancakes but it was just nice for two of us. My first pancake turned out to be quite nice. It was soft and fragrant, though it was still far from the standard of Mc hotcake.
We served with Golden Churn salted butter, maple syrup and bananas, they were simply perfect combination!
Ingredients: (makes about 8pcs of 7.5 cm pancakes)
1 cup (140g) all-purpose flour
2 tsp (7g) baking powder
¼ tsp salt
2 tbsp (28g) granulated white sugar
1 large egg, lightly beaten
1 cup (240ml) milk
2 tbsp (28g) unsalted butter, melted (I used olive oil)
Plus extra melted butter for greasing the pan.
Method:
1) In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter.
2) Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.
3) Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.
4) Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
5) Repeat with remaining batter, brushing the pan with melted butter between batches.
6) Serve immediately with butter and maple syrup.
1 cup (140g) all-purpose flour
2 tsp (7g) baking powder
¼ tsp salt
2 tbsp (28g) granulated white sugar
1 large egg, lightly beaten
1 cup (240ml) milk
2 tbsp (28g) unsalted butter, melted (I used olive oil)
Plus extra melted butter for greasing the pan.
Method:
1) In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter.
2) Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.
3) Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.
4) Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
5) Repeat with remaining batter, brushing the pan with melted butter between batches.
6) Serve immediately with butter and maple syrup.
Thursday, August 13, 2009
Weekend Breakfast ~ Homemade Hamburger 自制汉堡包
过去的周末是个长周末因为星期一是新加坡国庆日的补假。星期六早上我兴致勃勃特别早起身准备早餐,我做的是我最近很想吃的食物 - 猪肉汉堡。
这个汉堡是为D准备的,怕他吃不饱,我另外还加了煎蛋。之前没买到黄瓜或生菜,所以只有番茄。
这个是我的,我不喜欢吃生番茄,所以就用做肉饼剩下的洋葱稍微炒一下配着吃。
汉堡面包是买现成的Gardenia,如果有时间的话,我也想自己来。肉饼是自制的。
其实这个肉饼是我的童年食物,小时候姑姑常常弄这个肉饼给我们当早餐。姑姑弄的是迷你型的,再加上炸马铃薯(不是薯条,是切条的马铃薯),就是我们这班小孩心目中的‘西餐’了。我们还会特别用刀叉来用餐呢!这是我一段很美好的童年回忆。
我效仿姑姑的炸肉饼做了猪肉汉堡,这不是我第一次做这个肉饼,但我总觉得肉饼的味道不如童年吃的好吃。我想除了我的厨艺不如姑姑外,心境的不同也有很大关系。
这个汉堡是为D准备的,怕他吃不饱,我另外还加了煎蛋。之前没买到黄瓜或生菜,所以只有番茄。
这个是我的,我不喜欢吃生番茄,所以就用做肉饼剩下的洋葱稍微炒一下配着吃。
汉堡面包是买现成的Gardenia,如果有时间的话,我也想自己来。肉饼是自制的。
其实这个肉饼是我的童年食物,小时候姑姑常常弄这个肉饼给我们当早餐。姑姑弄的是迷你型的,再加上炸马铃薯(不是薯条,是切条的马铃薯),就是我们这班小孩心目中的‘西餐’了。我们还会特别用刀叉来用餐呢!这是我一段很美好的童年回忆。
我效仿姑姑的炸肉饼做了猪肉汉堡,这不是我第一次做这个肉饼,但我总觉得肉饼的味道不如童年吃的好吃。我想除了我的厨艺不如姑姑外,心境的不同也有很大关系。
材料:(两人份)
汉堡面包 2个 (切开,两面涂上牛油)
猪绞肉 约200g(约 ¾ 碗)
洋葱 ½ 粒 (切细条)(试过切成小粒,煎的时候比较容易掉出来)
苏打饼 1小片(弄碎)
蛋液 约2 - 3 汤匙
水 1汤匙
面粉 1汤匙*
配料如番茄、黄瓜、生菜、芝士片、煎蛋等等
*如果喜欢肉饼比较干身和脆的话可把面粉换成栗粉。
腌料:
酱油(酱青)2汤匙
黑酱油 1茶匙
糖 ½ 茶匙
盐 1小撮
麻油 几滴
胡椒粉 少许
*我在腌的时候没有很准确的量,所以以上份量只做参考。
做法:
1)汉堡面包用不粘底锅稍微煎一下待用(放入烤炉烤一下也行)。
2)猪绞肉用腌料腌至少半小时,加入其他材料搅拌均匀。
3)把肉倒入小盘里压紧,找一个大小适中的盖子或切割器,切割出圆形的肉饼(或是用手搓成圆球再压扁也行)。
4)热油,下肉饼以中火煎炸至熟透,沥干油捞起(如果有剩余的肉,可以用汤匙直接把肉加入油里,然后再用汤匙的背部稍微把肉压扁,炸成小肉饼)。
5)汉堡面包夹入肉饼和配料即可食用。
汉堡面包 2个 (切开,两面涂上牛油)
猪绞肉 约200g(约 ¾ 碗)
洋葱 ½ 粒 (切细条)(试过切成小粒,煎的时候比较容易掉出来)
苏打饼 1小片(弄碎)
蛋液 约2 - 3 汤匙
水 1汤匙
面粉 1汤匙*
配料如番茄、黄瓜、生菜、芝士片、煎蛋等等
*如果喜欢肉饼比较干身和脆的话可把面粉换成栗粉。
腌料:
酱油(酱青)2汤匙
黑酱油 1茶匙
糖 ½ 茶匙
盐 1小撮
麻油 几滴
胡椒粉 少许
*我在腌的时候没有很准确的量,所以以上份量只做参考。
做法:
1)汉堡面包用不粘底锅稍微煎一下待用(放入烤炉烤一下也行)。
2)猪绞肉用腌料腌至少半小时,加入其他材料搅拌均匀。
3)把肉倒入小盘里压紧,找一个大小适中的盖子或切割器,切割出圆形的肉饼(或是用手搓成圆球再压扁也行)。
4)热油,下肉饼以中火煎炸至熟透,沥干油捞起(如果有剩余的肉,可以用汤匙直接把肉加入油里,然后再用汤匙的背部稍微把肉压扁,炸成小肉饼)。
5)汉堡面包夹入肉饼和配料即可食用。
Wednesday, August 12, 2009
Gula Melaka Huat Kueh 椰糖发糕
(English recipe added upon reader's request. Click on the comment for it.)
发糕的食谱琳琅满目, 有的用发粉,有的用Eno(我姑姑的方法),有的用酵母,各有各做,平分秋色。
我的发糕是用酵母(instant yeast)做的,是舅母口传给我的食谱。
很多人做发糕喜欢加入浓椰浆,觉得这样比较好吃。我不喜欢因为觉得吃了很腻,又不健康。舅母的想法也和我一样,她做的发糕没加椰浆但很好吃。窍门就是加入班兰叶,还有用上好的椰糖(gula melaka)。我用的椰糖是上回去马六甲游玩时买的。
做发糕不难,难是难在让它开口笑。老人家说做这种东西很pantang的,不能说,说了就不发了。(不知道写出来算不算? )可是。。。做发糕有时候真的要看手气,有时同一批的发糕,有些大笑,有些却闭着嘴。其实,笑不笑味道没什么分别,是心理作用罢了。
我本身不是很喜欢吃发糕,以前是根本不动的,现在还好,自己做的会意思意思吃一点。那为什么还要做呢?因为爸爸妈妈喜欢吃嘛。
材料:(可以做12个如照片中看到的小发糕)
面粉 500g (过筛)
水 500ml
班兰叶 1大把
白兰他/玛琪林 2汤匙
快速酵母 (instant yeast)1茶匙
双倍发粉(double-action baking powder) 1茶匙*
椰糖(Gula Melaka)(竹筒型)小3粒或大1 ½ 粒
*如果家里没有双倍发粉也可以不加。
做法:
1)班兰叶和水煮滚,加入白兰他和椰糖(椰糖可以预先切小块,这样比较容易溶解),搅拌至溶解,过滤(这时可以试一试味道,如果觉得不够甜可以再加椰糖)。
2)待凉后,加入面粉、双倍发粉和酵母搅拌均匀(不要搅拌过度)。
3)发酵一小时。
4)把发酵后的面糊倒入杯子至满。
5)煮滚水,大火蒸约20分钟(这是我蒸的时间,时间的长短视发糕的大小而定)。
发糕的食谱琳琅满目, 有的用发粉,有的用Eno(我姑姑的方法),有的用酵母,各有各做,平分秋色。
我的发糕是用酵母(instant yeast)做的,是舅母口传给我的食谱。
很多人做发糕喜欢加入浓椰浆,觉得这样比较好吃。我不喜欢因为觉得吃了很腻,又不健康。舅母的想法也和我一样,她做的发糕没加椰浆但很好吃。窍门就是加入班兰叶,还有用上好的椰糖(gula melaka)。我用的椰糖是上回去马六甲游玩时买的。
做发糕不难,难是难在让它开口笑。老人家说做这种东西很pantang的,不能说,说了就不发了。(不知道写出来算不算? )可是。。。做发糕有时候真的要看手气,有时同一批的发糕,有些大笑,有些却闭着嘴。其实,笑不笑味道没什么分别,是心理作用罢了。
我本身不是很喜欢吃发糕,以前是根本不动的,现在还好,自己做的会意思意思吃一点。那为什么还要做呢?因为爸爸妈妈喜欢吃嘛。
材料:(可以做12个如照片中看到的小发糕)
面粉 500g (过筛)
水 500ml
班兰叶 1大把
白兰他/玛琪林 2汤匙
快速酵母 (instant yeast)1茶匙
双倍发粉(double-action baking powder) 1茶匙*
椰糖(Gula Melaka)(竹筒型)小3粒或大1 ½ 粒
*如果家里没有双倍发粉也可以不加。
做法:
1)班兰叶和水煮滚,加入白兰他和椰糖(椰糖可以预先切小块,这样比较容易溶解),搅拌至溶解,过滤(这时可以试一试味道,如果觉得不够甜可以再加椰糖)。
2)待凉后,加入面粉、双倍发粉和酵母搅拌均匀(不要搅拌过度)。
3)发酵一小时。
4)把发酵后的面糊倒入杯子至满。
5)煮滚水,大火蒸约20分钟(这是我蒸的时间,时间的长短视发糕的大小而定)。
Thursday, August 6, 2009
Fried Dark Soy Sauce Chicken 黑酱油炸鸡
这是我妈妈的 '经典' 炸鸡,从小吃到大的。有时妈妈会斩小件炸,有时是一大片或是半只鸡炸,炸好再斩小件。小件炸的好处是比较快熟,而一大片炸则比较能保留肉汁。
炸鸡黑鲁鲁的,卖相不佳但是却很香很可口,尤其是淋上酸柑汁后更好吃。平时吃炸鸡我喜欢沾辣椒酱吃,但是吃这款炸鸡我什么都不沾,只吃原汁原味。
今天特别想吃这个炸鸡,没有特地打电话问妈妈怎么腌。我用自己的方法腌,出来的味道竟然和妈妈的有九成九像,哇咔哇咔!
炸鸡黑鲁鲁的,卖相不佳但是却很香很可口,尤其是淋上酸柑汁后更好吃。平时吃炸鸡我喜欢沾辣椒酱吃,但是吃这款炸鸡我什么都不沾,只吃原汁原味。
今天特别想吃这个炸鸡,没有特地打电话问妈妈怎么腌。我用自己的方法腌,出来的味道竟然和妈妈的有九成九像,哇咔哇咔!
材料:
鸡腿(连后腿)1支(切开)
酸柑 1粒
腌料:
上等蚝油 ¾ 汤匙
上等黑酱油 ¾ 汤匙
盐 ¼ 茶匙
糖 ¼ 茶匙
做法:
1)鸡洗净沥干,鸡腿部分割几划(这样比较容易熟,也比较入味),前后抹上盐,再用其他腌料腌至少半小时以上。
2)热油,中小火把鸡炸至熟透(叉子或筷子可以轻易插入而且没有血水流出)。
4)转大火炸一下,捞起沥干油份。
鸡腿(连后腿)1支(切开)
酸柑 1粒
腌料:
上等蚝油 ¾ 汤匙
上等黑酱油 ¾ 汤匙
盐 ¼ 茶匙
糖 ¼ 茶匙
做法:
1)鸡洗净沥干,鸡腿部分割几划(这样比较容易熟,也比较入味),前后抹上盐,再用其他腌料腌至少半小时以上。
2)热油,中小火把鸡炸至熟透(叉子或筷子可以轻易插入而且没有血水流出)。
4)转大火炸一下,捞起沥干油份。
5)吃前淋上酸柑汁。
Wednesday, August 5, 2009
Oyster Sauce 蚝油
蚝油有提鲜的作用,不论是烹煮肉类或是蔬菜都很合适。蚝油也是很好的腌料。
市场上的蚝油林林总总,每个牌子的蚝油味道品质都不尽相同,所以做出的菜味道也会有差别。
这是我家用的蚝油,妈妈特别推荐的。这款蚝油味道很鲜美,做菜时只需下一点就足够了。
市场上的蚝油林林总总,每个牌子的蚝油味道品质都不尽相同,所以做出的菜味道也会有差别。
这是我家用的蚝油,妈妈特别推荐的。这款蚝油味道很鲜美,做菜时只需下一点就足够了。
这个牌子的蚝油有几种包装和价位,我选购的是这款包装,价钱大概是马币十三元一罐或是新币六元左右。
Tuesday, August 4, 2009
Happy Birthday To ME
My family including my uncles (叔叔), aunties (婶婶和姑姑), cousins (堂妹/堂弟和表哥/表嫂) and nieces (表侄女), had a mini pre-celebration with me last Saturday.
Thanks to Tee and Alice for this black forest flavored birthday cake. The cake tasted very good!
My sister and brother-in-law in Taiwan even joined us to sing birthday song over the web cam.
Thanks to Tee and Alice for this black forest flavored birthday cake. The cake tasted very good!
My sister and brother-in-law in Taiwan even joined us to sing birthday song over the web cam.
My heart felt warm with you guys around me. I am so lucky to have such a loving family.
Not forgetting to mention surprise from D......thank you.
Also, I would like to thank
.....Alice and Mei Qing for your lunch treat.
.....a good old friend for her lovely birthday card. H, I feel so touched.
.....SP for surprise call from Penang.
.....all dear friends and family members who sent me birthday wishes.
.....everyone who remembers my birthday but forgets my age. Wahaha!!
.....Alice and Mei Qing for your lunch treat.
.....a good old friend for her lovely birthday card. H, I feel so touched.
.....SP for surprise call from Penang.
.....all dear friends and family members who sent me birthday wishes.
.....everyone who remembers my birthday but forgets my age. Wahaha!!
Monday, August 3, 2009
Fried Rice Vermicelli with Canned Pork Trotters 罐头猪脚炒米粉
D心血来潮买了罐头猪脚要我炒米粉,他说小时候他妈妈常这样炒给他吃,他已经很多年没有吃过了,很怀念。我妈妈也有用罐头炒米粉,不过妈妈是用罐头排骨。
其实我有点压力,因为要帮D寻找童年的味道,如果炒得不好吃就‘辜负’他了。
米粉炒好后D说好吃,我才松了一口气。
其实我有点压力,因为要帮D寻找童年的味道,如果炒得不好吃就‘辜负’他了。
米粉炒好后D说好吃,我才松了一口气。
材料: (4-5人份)
米粉 1包(预先用水泡软)(不可用热水)
罐头猪脚(水仙花牌)1罐
菜心 数棵(或其他蔬菜例如包菜)
调味料:
酱油(酱青)适量
黑酱油 适量
蚝油 约半汤匙
糖 少许
麻油 几滴
做法:
1)把罐头里的料和酱汁分开,去除酱汁上面的一层油。酱汁加入调味料和热水到满一碗。
2)热油,下蔬菜(先下菜梗)略炒,下猪脚和其他材料。
3)下酱汁,小火煮滚,下米粉。
4)用筷子和锅铲翻炒均匀,酱汁收干后,慢慢洒上热水,边炒边试味道,如果不够味再加调味料到水里然后慢慢淋在米粉上。
米粉 1包(预先用水泡软)(不可用热水)
罐头猪脚(水仙花牌)1罐
菜心 数棵(或其他蔬菜例如包菜)
调味料:
酱油(酱青)适量
黑酱油 适量
蚝油 约半汤匙
糖 少许
麻油 几滴
做法:
1)把罐头里的料和酱汁分开,去除酱汁上面的一层油。酱汁加入调味料和热水到满一碗。
2)热油,下蔬菜(先下菜梗)略炒,下猪脚和其他材料。
3)下酱汁,小火煮滚,下米粉。
4)用筷子和锅铲翻炒均匀,酱汁收干后,慢慢洒上热水,边炒边试味道,如果不够味再加调味料到水里然后慢慢淋在米粉上。
5)重复步骤4直到米粉炒到软硬适中,即可上桌。
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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"