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Sunday, February 21, 2010

Pandan Kueh Bangkit 班兰万吉饼

小时候过年前婆婆和姑姑都会赶制年饼,从早做到晚。一部份是亲朋戚友订购的,一部份用来送礼,还有好大一部份做来自己吃。

我记得那时婆婆和姑姑制做的年饼有黄梨饼,cornflakes饼,腰豆饼和Kueh Bangkit。除了Kueh Bangkit,我每样都喜欢,那时最高兴的莫过于放学后一回到家就有新鲜出炉的年饼吃。


我不喜欢吃Kueh Bangkit,但很喜欢帮婆婆和姑姑做Kueh Bangkit。因为做Kueh Bangkit的模型有很多种,我喜欢用不同的模型切割出形状,然后用夹子夹出花纹。我还记得当中我最喜欢的模型是梅花形状的。

自从婆婆和姑姑不再制作年饼后,我就再也没有吃过Kueh Bangkit了。这么多年来我从来也没想念过Kueh Bangkit的味道,但是不知道为什么今年过年前我突然很想吃Kueh Bangkit,可能是怀念那一段童年回忆吧!

这股欲望一直缠绕着我,我想尝试做但心有余而力不足。我又不想随随便便在外面买一罐来吃,所以,在过年前几天休假时我终于忍不住做了。

我没有特地向姑姑请教配方,而是在网络上找来了一个看起来还挺简单的配方。印象中Kueh Bangkit不容易做得好,偶尔失手做出来的饼干就会硬邦邦的,没有溶在口里的口感。所以,我对第一次尝试做的成品不抱有太大希望。可能是我运气好用对了配方,第一次做的Kueh Bangkit就有那种我要的口感,一口咬下去是脆脆的,进入口里后就会变软然后溶化。

吃着吃着,我又回到童年时那段美好的时光。

Recipe adapted from here. Thanks Lily for sharing such an easy and good recipe. The outcome is fabulous, just what I want.

Ingredients: (yield about 63pcs)
225g tapioca flour*
3 pandan leaves (cut into small pieces)
30g margarine
65g icing sugar
1 egg yolk
75ml - 90ml coconut milk
1 - 2 drops of pandan paste/pandan extract

a pinch of salt

*Prepare more flour for dusting purpose (I prepared 250g – half a packet).


Method:
1) Line a large Pyrex bowl with greaseproof paper, microwave the flour and pandan leaves on high 1 min at a time for 5 times, stirring every minute. Set aside, cool completely before using.*
2) Mix coconut milk with pandan extract and salt.
3) Cream margarine with sugar and yolk till sugar dissolves.
4) Add in 75ml coconut milk and mix well.

5) Add flour to mix till non-sticky dough is formed. If dough is too dry, add more coconut milk but add 1 tsp at a time, otherwise, dough may be too sticky. Leave dough to rest covered with a damp cloth.
6) Take a quarter of the dough and roll dough on a floured table to 3/8”(this thickness is necessary to obtain a nice size cookie) and use cookie cutters to cut into shapes. Using a pincher to pinch desired designs (optional). Alternatively wooden moulds can also be used and that omits rolling the dough.
7) Bake on lined tray in preheated oven at 150C for 15 mins. Cookie should not brown.**
8) Remove to cool completely before storing.

* I do not own a microwave, so I use my oven to "bake" the flour instead. I baked at 120C for about 40 mins, stirring every 10 mins. Last round I increased the temp to 150C. Alternatively, you may "fry" the flour using a wok over low heat. At the end, the flour should be fluffy and dry, slightly yellowish.
**I only baked for 12 mins and the cookie is cooked.

Tips:
1)Taste the cookie after it has cooled down, if the center is uncooked or still soft, return to oven to bake for a few more minutes. The texture should be crispy and melt-into-the-mouth.

2) It takes quite a while for the flour to cool down completely. So you may prepare the flour the day before and keep it in airtight container after cooling down.

Thursday, February 18, 2010

BB's Ultrasound Scan on 38 Weeks 宝宝38周扫描

10th Feb 2010

我比两个星期前胖了1公斤多,要多谢我最爱的黄梨饼,因为担心过年时可能在做月子,所以我吃得特别多。

今天的扫描显示BB的头部和上次扫描时一样低,医生说这是属于非常低的水平,也就是说BB随时都可能出来报到。医生预测BB可能会在周末时出来和我们一起过年,她认为BB应该不会等到预产期(2月23日)那时才出世。

今天BB的体重是2.96公斤,比两个星期前重了360克,医生说是medium size。

BB's weight on 38 weeks: 2.96kg (according to gynea BB's size is average)


随着BB的体积越来越大,扫描的画面也越来越不清楚了。今天我们只能隐约的看到BB的侧脸,还有BB的一只手放在额头上,怪可爱的!

医生问我要不要check for dilution,我犹豫了一下,医生看我的表情就知道我不是很愿意。其实我还真的蛮抗拒的,不只因为痛,心里也很害怕那种感觉。医生说如果我之前没有肚子痛,不太有可能会dilute,所以就没有检查了。

下次的产检安排在一周后,帮我预约的护士打趣说怎么我还生。其实我们也等到蛮心急,很期待和BB见面。

后记:

在写这篇文章时我已经是39周了,BB没有如医生预测提早出来过年。BB在我的肚子里肯定是太舒服了,他可能想趁新年吃多一点好料才出来和我们见面,不然出世后他就只能喝奶了。哇哈哈~

这周的肚子和上周比起来大了很多,每天晚上我都睡得不好,因为肚子太大了,不管是什么睡姿都只能维持一下,同一个睡姿维持太久就会感到不舒服。翻身时动作也要很慢,很小心,不然鼠蹊部就会很痛。因为频频失眠,我的精神变得很差,加上工作上的压力,我决定在新年假期后就提早拿产假在家里待产,希望以最佳状态迎接宝宝。

Wednesday, February 17, 2010

Five-Spice Meat Roll 五香春卷 - Repost with English Recipe

English recipe is added upon reader's request. Scroll down for it.

这是去年过年期间学做的五香春卷(简称“五香”)。五香春卷是每年过年家里必备的年菜,妈妈会做多一些收在冰箱里,要吃时拿出来炸就行了。

妈妈做的五香春卷是真材实料(妈妈会加入很多虾肉或鱼肉,有时也会加芋头,加入芋头的五香别有一番风味),但是所有材料都是agak-agak(大概估计)的,没有所谓的食谱,那我也自己agak-agak,不过我尽量记录下每样材料的份量,那么下次再做时就能有个根据。

对第一做的成果感到相当满意,五香的口感很好,咸度也刚刚好。唯一我想改善的地方是肉可以再松软点(我不喜欢包得太实的五香),下次做我会减少面粉的分量看看。

材料:
猪绞肉 500g
虾肉 250g (剁碎)
马蹄 8 - 9 粒(切小颗粒,约1碗)(我不喜欢切得太碎)
小葱 3粒(约50g,切碎)
鸡蛋 1粒 (略打散)
面包糠 100g (或用打碎的梳打饼)
五香粉 2茶匙
胡椒粉 1茶匙
糖 1茶匙
酱油(酱青) 1茶匙
盐 1 ½ 茶匙
面粉 3汤匙
腐皮 1张(减小片)

做法:
1)混合以上所有材料,搅拌均匀。
2)腐皮用干净的湿布来回抹几次,加入陷料卷起。
3)大火蒸约15分钟(如果比较大卷要蒸多5分钟),要吃时再煎炸。

小小心得/建议:
1)用湿布抹腐皮是要去除咸味,这个动作一定要记得,不然咸死你。还有,腐皮是很脆弱的,擦时要温柔点,避免擦破。
2)以上材料可以做13条小卷的五香。个人比较喜欢吃小卷的五香,因为喜欢吃多点腐皮,腐皮炸好后脆脆的很好吃。

Ingredients:
500g minced pork
250g minced shrimp
8 - 9 water chestnuts (cut into small cubes)
3 shallots (about 50g, chopped)
1 egg (lightly beaten)
100g breadcrumbs or soda biscuit (crushed)
2 tsp five-spice powder
1 tsp white ground pepper
1 tsp sugar
1 tsp light soy sauce
1 ½ tsp salt
3 tbsp plain flour
1 bean curd skin (cut into small pieces)

Method:
1) Combine all ingredients except bean curd skin, mix well.
2) Use a clean damp cloth to wipe the bean curd skin for a few times (this is a very important step; the purpose is to reduce the saltiness of the bean curd skin). Add some fillings on the bean curd skin and roll it up.
3) Steam over high heat for about 15 mins (depends on the size of the meat roll, steam longer time for thicker roll). Let cool, deep fry or pan fry until golden brown, serve.

Note:
1) The above recipe yielded 13 small rolls as shown in the picture.
2) Keep extra steamed meat roll in fridge, fry and serve when desired.

Thursday, February 11, 2010

Valentine's Bak-Kwa (BBQ Pork) 情人节肉干

今年大年初一刚好是西方情人节,大家不妨自己动手做这款应节的心形肉干。自己做的肉干即经济又卫生,送给心爱的人吃更具心意。

材料:
猪绞肉 500g (我觉得带点肥肉比较好吃)
鱼露 1 ½ 汤匙
花雕酒1 ½ 汤匙
酱油(酱青)1 ½ 汤匙
黑酱油1汤匙
糖 100g- 120g (约½ 杯)

烤箱预热130C。

做法:
1)全部材料混合,同一方向搅拌至起胶质(很快,不到一两分钟)(不要搅拌过度)。
2)烤盘铺上烘培纸(parchment paper)。
3)放一团肉在烘培纸上。
4)盖上一张保鲜膜或剪开的透明塑胶袋。
5)杆平肉团成薄片或用手推开(厚度尽量推得平均)。
6)拿掉盖在肉上的保鲜膜/塑胶袋。
7)送入烤箱中层,130C上下火烤10分钟,然后转180烤10分钟。
8) 趁热用心形的饼干模型压出形状,再用剪刀剪出模型。

小小心得/建议:
1)烤的时间依个别烤箱、肉干的厚度、个人的喜好(肉干较湿或干)而定,所以刚刚开始烤时不妨在旁观察,接着自己拿捏。
2)用180C烤的最后2-3分钟我把烤盘移到下层,出来的效果更好。烤了几片后烤箱因为越烤越热的缘故,180C只烤少过10分钟就ok了。
3)肉干刚出炉的时候是软软的,我用锅铲把它转移到另一个铺上烘培纸的盘冷却。待冷却后,肉干就会变结实了。
4)D说喜欢吃薄薄的肉干,于是,我把肉杆得薄薄的,烤好后刚冷却时是脆脆的,好像在吃饼干,别有一番风味。但我觉得还是厚一点比较好吃,所以后来我都做比较厚。
5)虽然是用肉碎(minced pork),但烤好的肉干肉很结实,口感像切片(sliced pork)的。

Friday, February 5, 2010

BB's Ultrasound Scan on 36 Weeks 宝宝36周扫描

29th Jan 2010

上次的产检在两个星期内我胖了2公斤,吓了我一跳。这次量体重我也吓了一跳,不过是又惊又喜,因为我只重了100克。

每次护士除了帮我量体重外,还会量我的血压。很庆幸的是至今我的血压都在正常水平内。

今天医生扫描时一直把仪器往下移,可是怎么还看不到BB的头? 原来BB的头已经fully engaged了!!两个星期前的产检我们还看得到BB的头部,那时只是partially engaged而已。

今天我们也看到了BB的侧脸,BB的嘴巴还在动呢!他的小嘴开开关关,很像在喝水,又很像在玩,很逗趣。这可是我们第一次看到BB的嘴巴动哦!

上次扫描BB的体重约2.3 - 2.4公斤,比平均重了一两百克。医生说36周BB的平均体重是2.6公斤。我们的BB正好也是2.6公斤,呵呵,BB恢复到标准体重了。

BB's weight on 36 weeks: 2.6kg (according to gynea this is the average weight)

今天BB的心跳是133bpm,属于正常范围。

BB's heartbeat: 133bpm

今天医生做了两样平时产检不会做的事 – 第一就是抽取分泌物拿去检验,如果有细菌感染的话,就得赶紧在生产前医治好,不然BB出世时会被感染。第二就是check for dilation。医生说虽然她不认为我会在这时dilate,但是她还是“顺便”检查,目的是让我感受一下那种感觉。

医生打趣的说通常通过这个检查就可以估计产妇生产时需不需要打epidural(生产时打在脊椎部位的止痛针)。医生说有三类产妇,第一种是在她的手指还没有进入时就已经怕得叫出来,通常这类产妇阵痛开始不久就需要打epidural了。第二种是可以忍受但是脸上会出现痛苦的表情。这类产妇通常可以顶到dilate到4 -5公分时才打止痛针。最后一种属于少数,就是医生检查完毕后还好像没那回事,这类产妇通常不需要打止痛针。

而我是属于哪一类别呢?医生只放了两根手指进去,我已经觉得很痛,但是我没有喊出来。结果,正如医生估计我还没有dilate。医生说我的忍痛度是normal,也就是说我是属于第二种产妇。其实,我已经做好心理准备到时应该会打epidural,我对自己没信心,不信自己可以忍得住。


下次的产检也是安排在两周后,很期待和BB再次见面but who knows 可能还没等到下次的产检BB就迫不及待出来我们见面。 一切顺其自然吧!

后记:
产检后的第三天我走路时鼠蹊部痛得很厉害,可以用寸步难移来形容。我问了医生她说是BB的头顶到了我的pelvic bone我才会那么痛。接下来几天断断续续都会痛,肚子也觉得特别紧。我的心情好紧张哦!

Thursday, February 4, 2010

Another Reason To Be Happy - Happy 101 Award

Thanks to tracieMoo and DG for passing this lovely award to me.

This is the third time tracieMoo passing me an award. Thank you very much for your support to my blog, tracieMoo. I really appreciate.

DG is a new friend I know from this blog and that's how I discover her yummy food blog - Tested and Tasted.

Here are some rules of this award:
- Having the picture of the award posted onto your blog
- Sharing the 10 things in life that make you happy with your readers
- Passing on the award to 10 other bloggers who brighten up your day. Sharing the links to the 10 bloggers', as mentioned above, on your blog
- Getting the 10 bloggers informed about the award
- Asking the 10 award recipients to relink their blogs to yours.

I will be sharing the 10 things that make me happy and delicate this award to all my fellow blog pals. I think all of you deserve it. :-) Please feel free to pick it up from here.

10 things that make me happy......

1) Thinking of my little prince though I have yet to meet him.
2) Spending quality time with D, my hubby.
3) Having my mum's home-cooked food.
4) Baking (of course).
5) Reading your comments on my blog, be it good or bad (though so far there isn't any bad one). :P
6) Meeting my good old friends and having a good chat with them.
7) Lots of sweet stuff, cakes, tarts, cookies, pastries......
8) Manage to squeeze into my size 26 skinny jeans again (if there is this day to come!)
9) A good body massage.
10) Looking good!

Wednesday, February 3, 2010

Stewed Chicken with Carrot 红萝卜焖鸡(超简单懒人食谱)- Repost with English Recipe


I almost forget I have promised my blog friend, Claire, to translate the recipe in English for her. I have short term memory ever since I am pregnant (is it an excuse? Haha). Here we go. Scroll down for the English recipe.

这是我两年前开始下厨时“研发”的,我把这道菜叫懒人食谱。

菜的主角是鸡和红萝卜,其他的配料就看当时家里有什么。通常我也会加香菇,除此以外,我也试过加baby corn,蚝干,莲子和栗子。味道都很好,尤其是加入了蚝干后,味道更为鲜美。

调味方面只有简单的蚝油和黑酱油,所以我觉得选用的调味料品质也很重要。调味料的份量很随性,视材料和水的份量而定。



材料:
鸡全翼 6只(加入少许栗粉拌均)(用鸡块也行)
红萝卜 2条(切大块)
香菇 4朵(泡软,切半)(加入少许栗粉拌均)(optional)
蚝干 6粒(洗净泡软,保留浸泡的水)(optional)
莲子 1把(预先泡水,去芯)(optional)
姜 2片(拍烂)

调味料:
蚝油 1汤匙
黑酱油 1汤匙
酱油 适量 (optional)

做法:
1)煮滚适量水(可使用浸泡蚝干的水)(以上份量大约是1杯半),加入蚝油和黑酱油拌均(水的份量大约和材料一样高)。
2)加入所有材料煮滚,转小火,焖煮约1小时或至水减半。试味道,如果不够咸,加入适量酱油,即可上桌。

小小心得/建议:
1)这道菜因为要长时间焖煮所以鸡不宜切得太小块。

2)喜欢的话,也可加入少许花雕酒调味(最后才加入)。

Ingredients:
6 chicken wings (coated with some cornflour)(can also use other part of chicken)
2 carrots (cut into big chunk)
2 slices ginger (pounded)
(Chicken and carrots are the main ingredients, other than that, you may add in any other ingredients you like such as mushroom, dried oyster, chestnut etc)

Seasonings:
1 tbsp oyster sauce (use premium quality one)
1 tbsp dark soy sauce
Some light soy sauce to taste (optional)
Some Chinese cooking wine (optional)

Method:
1) Bring adequate amount of water (about 1 ½ cups for the above ingredients) to boil, add oyster sauce and dark soy sauce, mix well. (The amount of water should be about the same height as the ingredients).
2) Add in all the ingredients, bring to a boil. Lower heat, simmer for about 1 hour or till water reduced by half. Taste and add in some light soy sauce if the gravy is not salty enough. Add some Chinese cooking wine at last (optional). Served hot.

Tuesday, February 2, 2010

2009 Pineapple Tarts

No, there is no typo error in the title. These are some pineapple tarts I made last year, my first attempt actually.

Last year was my first time making pineapple tarts, my favorite. In total I made 4 batches to experiment different recipes. At the end, the very first batch that I made was the most preferred one by my family members.

I intended to bake pineapple tarts this year also and I have actually prepared all the ingredients a few weeks ago but I just delayed my plan week by week.

Thanks to the last stage of pregnancy, I feel really lazy to do almost anything. I still cook sometimes but only very simple dishes. That's the reason why the frequency of my blog post is getting lesser.

I will be due soon......officially in 3 weeks time but who knows baby may want to come out to see the world earlier.

Here I wish everyone an early "HAPPY CHINESE NEW YEAR 恭贺新禧!"