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Tuesday, June 29, 2010

Peach Panna Cotta 桃子奶酪

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. (Click here to read more.)

I made a lighter version by replacing heavy cream with full cream milk. This is my first time making panna cotta since I have not tasted a "real" one before (I should have tried it out one day in an Italian restaurant), so I can't say whether mine is good or not.

Whatever it is, I like it a lot. Texture wise, it's creamy and silky smooth. Taste wise, very milky with a nice scent from the condensed milk that I have added. I served with the leftover canned peach and fresh blueberries from making Fruit Pastry Cake (yes, I made this cake again).

Unfortunately, my family members who dislike milk and almost all kind of dairy products don't seem to like it. They prefer something like this. I made 6 cups, what should I do with the rest? I seriously do not need extra calories!

Ingredients:
2 tsp gelatin powder
3 tbsp water
2 cups (480ml) full cream milk
1 ½ tbsp condensed milk (see note)
1 tbsp sugar
Some canned peach and fresh fruits (berries are highly recommended)

Method:
1) Sprinkle gelatin in water, set aside to allow the gelatin to swell for about 10 mins.
2) Combine the remaining ingredients (except fruits) in a saucepan over medium low heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of the pan, remove from heat and add the gelatin, stir until it is thoroughly incorporated.
3) Pour the milk mixture into small ramekins/cups and add 1tbsp of peach cubes to each cup, leave to cool at room temperature and refrigerate for at least 6 hours or overnight.
4) Serve with canned peach slices and other fresh fruits. Top with 1tsp of syrup from the canned peach (optional).

Note:
I don't usually buy condensed milk, it happened that I have some leftover in the the fridge so I added in some for its nice scent. If you were to omit it, I suggest replacing by 1tbsp of sugar and 1tsp of vanilla extract.

Monday, June 28, 2010

【很香的】栗米布丁 Sweet Corn Pudding (Repost to Revise Recipe)

【号外】Angel的食谱没有写仔细有读者反映说布丁不能凝结,很抱歉。食谱只写到把材料煮滚,其实当材料滚后Angel还继续用小火煮多一下至顺滑浓稠(有点糊状),相信这是布丁不凝结的原因。下面的食谱已做修改。


用做豆奶布丁时剩下的燕菜精做了这道甜点,只用了半茶匙,燕菜精还有剩,所以陆续Angel还是会想点子用完剩余的燕菜精,因为Angel不喜欢东剩点西剩点,快快用完材料才能买新的!

这个栗米布丁非常香,因为Angel用了椰浆。其实还蛮抗拒使用椰浆的,可以的话我都会尽量用牛奶代替。但是坦白说椰浆的香味不是牛奶所能替代的。所以,做这道甜点时我就跟自己说久久一次没关系啦。

我到超市买新鲜的椰浆,一包250克,我把整包用完,觉得椰浆的浓度刚刚好。布丁有椰浆的香味但是又不会太浓,太浓的椰浆味吃了会很腻。


我用的是整颗的栗米,软软的布丁配上脆脆的栗米粒口感非常好。从小我就喜欢吃栗米,相反的D是完全不吃栗米的,所以我做了一杯没有栗米的给他。我觉得少了栗米口感和味道都比较差,但D吃了一口马上说很香,我回房后他还特地进房再次和我说非常好吃。

他不是一个喜欢吃甜点的人,这还是他第一次这么支持我的作品,哈哈!看来以后要常做了。


Ingredients材料:

½ tsp agar-agar powder (see note)
550g water
250g coconut milk
30g custard powder (see note)
100g sugar
1 can whole kernel corn

½茶匙 燕菜精(看笔记)
550克 清水
250克 椰浆
30克 蛋黄粉(看笔记)
100克 糖
1 罐 罐装栗米粒

Method方法:

Mix all ingredients (except the corns) and bring to a boil over middle low heat,once bubbles appear continue to simmer till mixture becomes smooth and thick. Add in the corns and mix evenly. Remove from heat. Pour into cups, leave to cool at room temperature and refrigerate till set.

混合所有材料(除栗米外),用中小火煮滚,开始冒泡后继续用小火煮多一下至顺滑浓稠,加入栗米粒拌均,熄火。倒入模型杯内,待冷却后放入冰箱冷藏至凝结。

Note笔记:

1) Custard powder can be replaced by cornflour but using custard powder will enhance the aroma of the pudding (custard powder is actually cornflour with added flavoring).
2) I find that the pudding is a bit soggy, so if I were to make this again I will try 1tsp of agar-agar powder.
3) Besides sweet corns, I think water chestnut is also suitable for this dessert.
4) The agar-agar powder I used was green colour, mixing with the yellow colour from the custard powder, that's why my pudding turned out to be this colour.

1)蛋黄粉可用栗粉代替但是使用蛋黄粉布丁会比较香(蛋黄粉其实是加了一些香味的栗粉)。
2)我觉得这布丁有点软,所以下次做我会尝试使用一茶匙的燕菜精。
3)除了栗米,我觉得马蹄也很适合用来做这道甜点。
4)我用的燕菜精是青色的,加上了蛋黄粉的黄色所以做出来到布丁是照片中的青黄色。

Friday, June 25, 2010

My Little Man Turns 4 Months Today!

25th June 2010

Happy 4 months Lucius!


Lucius越大越精灵,也越来越缠人了。


没有睡觉的时候一定要有大人陪在身边,没有抱抱不要紧只要大人的关注。即使已经闭上眼睛睡觉,他还是会微微睁开眼睛看看你,只有看到你在他身边,他才会安心入睡。


他的hand-eye coordination越来越好,喜欢东摸摸,西摸摸。他开始慢慢发掘自己的身体,抓头发,拉耳朵,揉脸颊样样来。他已经能抓紧东西,几乎什么东西被他拿到他都会往嘴里塞。

他每天最喜欢的时光就是bathing time。水越踢越高,边玩边看着你微笑,似乎是在等待大人的鼓励和认同。

Tummy time时他已能用双手撑起上半身,头部左右转动。平躺时他会用双脚撑起小屁股挪动,没一下下他就能做90度旋转。除此以外,他一直在练习翻身,现在只差小屁股还没能翻过。爹地妈咪拭目以待看你表演翻几个圈。

Lucius很喜欢笑,从前只会微微笑,现在学会咯咯大笑。

Lucius从来都不是一个fussy的孩子,这点我很感恩。

Lucius你是妈咪的天使。每天看你快乐成长是件最幸福的事,也是妈咪现在的人生目标。

Thursday, June 24, 2010

This is the One ~ Blueberry Yogurt Butter Cake 蓝莓优格牛油蛋糕

I have been looking for a butter cake recipe that suits my taste for the longest time. I have my usual butter cake recipe which I adapted and satisfied with in the past but I guess over time my taste bud just changes, now I prefer a lighter version. Light but moist and buttery.

And yes, this is the one.

The texture of this cake is somewhere between a heavy pound cake and sponge cake, exactly what I am looking for.

I like the fine crumbs as well (can you tell from the pictures?). It is as fine as this Fine Butter Cake but it's more fluffy and airy.


The blueberries are the bonus to this cake, I am quite sure even without the blueberries this cake tastes good too. This recipe is definitely a keeper for me, I think I will use it as my "ultimate" butter cake recipe, at least for the time being before I discover another great recipe.

One man's meat is another man's poison, though I keep raving about this cake, my mom still prefers the good old butter cake that I made whereas my dad prefers this one.

Ingredients:
(A)
125g butter
1 cup sugar (80% filled)(about 160g-170g)
(B)
3 eggs
(C) – sift together
2 cups plain flour
2 tsp baking powder
¼ tsp salt
(D)
1 small tub yogurt (125g-150g) + milk = 1 cup OR 1 cup yogurt (either plain or flavoured is fine)
1 tsp lemon juice (optional)
(E)
1½ cups fresh blueberries

Method:
1) Beat (A) till creamy and fluffy.
2) Add (B), one at a time, mix well before each addition.
3) Fold in (C) alternate with (D) in 3 to 4 additions, beat till just incorporated. Do not over mix.
4) Pour the batter in a greased 9"x5" loaf pan.. Arrange (E) on top. Do not press.
5) Bake in preheated oven at 180C for 50-60 mins or until a skewer inserted and comes out clean (mine was cooked in 55 mins). Cool on wire rack.

Note:
1) If I were to make this cake again I will probably add more lemon juice because I like to have it to be a bit tangy. I didn't want to add lemon zest because I didn't want it to overwhelm the blueberries.
2) I used a non-stick black loaf pan. As heat will be absorbed more quickly with dark colour non-stick surface, I baked at 180C for the first 5 mins and reduced to 160C-155C thereafter. I usually reduce the oven temperature 20C to 25C lower when baking with this pan.

This cake tasted best the next day. Happy baking!

Tuesday, June 22, 2010

好学生坏学生 Good Boy Bad Boy

照片是Lucius一睡醒拍的,感觉他有点闷骚。

好学生

坏学生

要说话请举手

乳酸菌好喝!

SO...you like the good boy or bad boy look? 你喜欢好学生还是坏学生的样子?

(Photo taken on 6th June 2010, Lucius, 3 months 1 week 5 days)

父亲节快乐 ~ 班兰咖椰蛋糕 Pandan Kaya Cake (Repost to Include English Recipe)

20th June 2010 今天是父亲节,我为我生命中最重要的两个男人 - 爸爸和Lucius他爸,做了这个不美但很好吃的班兰咖椰蛋糕。 不美是我自己说的,很不满意的外形,好吃是家人说的,尤其是爸爸赞不绝口,不知道是真的很好吃还是给我面子。:P

做这个蛋糕忙了一个下午,原因是第一次煮的kaya被我倒掉了。因为偷懒的原故我边煮边量材料等到下绿豆粉椰浆已经煮滚,结果不管我怎么搅拌都拌不均匀,绿豆粉已经结块了。 既然抢救不了,我只好放弃然后马上到住家楼下的杂货店买过材料重新再做。

蛋糕体我用的是这个椰香班兰棉花蛋糕。因为这个蛋糕非常的柔软我担心不能承担kaya的重量,所以我增加20克的面粉让蛋糕比较实。

虽然我有用牙签做记号,但是蛋糕还是被我切得不均衡。这蛋糕我不是很满意,问题不是在蛋糕体而是我觉得那kaya的部分还可以再改进。


在这里写下食谱作为一个记录。


班兰咖椰蛋糕

8”椰香班兰棉花蛋糕一个(冷却后切成3片)
食谱看这里(面粉增加20g到120g,我没加椰粉)

Kaya 材料:
椰浆 500ml

清水 400ml

绿豆粉 9汤匙(约90g)

Instant Jelly Powder 1汤匙

糖 160g-180g(我开始用150g,边煮边试味再慢慢加)
盐 1/2 茶匙
Pandan Paste适量


做法:
1)所有材料倒入锅中搅拌均匀*,以中小火煮至浓稠幼滑(煮时要搅拌)。

2)把一片班兰蛋糕放入springform pan或cake ring里,倒入1/3热kaya,再加入一片蛋糕和kaya,加入第三片蛋糕重复这个步骤,最上面是kaya。

3)在室温冷却后放入冰箱冷冻至少四个小时才脱模切片。
*一定要拌均匀后才开火。

Pandan Kaya Cake


One 8" Coconut Pandan Cotton Cake (slice into 3pcs after cooling)
Recipe see
HERE (I increased 20g of flour to 120g and omitted the coconut cream powder)


Ingredients for Kaya:
500ml coconut milk
400ml water
9 tbsp (90g) green pea flour (Hoen Kwee flour)
1 tbsp instant jelly powder
160g-180g sugar (to taste)
½ tsp salt Some pandan paste

Method:
1) Put all ingredients into a pot and mix well before setting the pot over middle low heat to cook till thicken and smooth (stir while cooking).
2) Place a slice of cake into springform pan or cake ring, pour in 1/3 of the hot kaya and repeat the same till the last layer is cover with kaya.
3) Leave to cool in room temperature and refrigerate for at least 4 hours before removing from springform pan/cake ring and slicing.


Lucius祝他爸爸父亲节快乐~!

Wednesday, June 16, 2010

每逢佳节倍思亲~端午节快乐

从前端午节对我来说就是一年一度能吃到自家做的粽子的一个节日。婆婆和姑姑会做很多很多粽子分送给亲友和自己吃。那时粽子很像一直吃都吃不完似的。

家里做的粽子有三种口味,分别是加入红豆沙的潮州咸肉粽,娘惹粽和碱水粽。小时候我只喜欢吃娘惹粽,对包了肥肉的咸肉粽不敢兴趣。长大后渐渐开始懂得欣赏咸肉粽,最喜欢的陷料是栗子和自制的红豆沙。碱水粽我一向都喜欢,配白糖或是椰糖同样好吃。

包粽子的程序十分繁琐。有一些步骤在很早前就要开始准备了。

挑糯米是其中一个指定动作。把一小把糯米摊开在桌上,从中挑出不美的米或是白米。虽然这个步骤很费时也很考眼力,但为了好吃的粽子,婆婆都会坚持这么做。不得不佩服老一辈对美食的执著。

除此之外,我们还会自己做红豆沙。煮红豆,捣烂,捏干水份,炒香,冷却后滚成小圆球然后用猪油网包裹,缺一不可。

再来就是洗粽叶。粽叶泡水然后再用刷子一叶一叶刷干净,费时费工。

新鲜的陷料通常在包粽子的前一天才开始准备。妈妈负责卤做咸肉粽用的花肉和香菇,煮软栗子去皮。

娘惹粽最考功夫的应该就是切功,所有材料都要写切成小粒,少点耐性都不行。婆婆负责炒娘惹粽的陷料。陷料炒好后婆婆会叫我试味道,那陷料实在太美味了,我每次都会偷吃很多,一匙匙往嘴里送。

包粽子当天婆婆和姑姑提早抹黑半夜三点就起床包粽子了。我一睡醒在房里就能闻到粽子香。从房间的窗口望出能看到一串串煮好的粽子和婆婆在厨房里忙碌的身影。我当天的早餐就是新鲜出炉的粽子,吃进口里尽是幸福的滋味。虽然过了很多年这一幕幕还历历在目。

自从婆婆过世后我再也尝不到同样的滋味了。纵使姑姑曾经在婆婆过世后包过娘惹粽,但我却找不回同样的味道。

端午节让我想起粽子,粽子让我想起婆婆。我怀念的何止是婆婆做的粽子?! 婆婆过世这么多年来我对她的思念不曾停过。即使婆婆无法看到我结婚生子,但我觉得在天之灵她是知道这一切的。我也能感觉到她在冥冥中保佑着我们。


感性过后派出Lucius祝贺大家端午节快乐

你吃过粽子了吗?

Tuesday, June 15, 2010

Shenandoah Valley Blueberry Cake 蓝莓蛋糕

I bought a punnet of blueberries from the supermarket in my neighborhood when they were on sales. I paid SGD2.99 for 125g.

This is the first time I bought blueberries. I bought them specially for baking purpose. As I didn't have any recipe in mind, I browsed through a recipe book borrowed from the library and chanced upon this recipe.

The recipe uses a cup of blueberries, either fresh or frozen, and that means this cake is full of blueberries.


I was very excited as this was the first time I baked with blueberries, FRESH one.

With only basic ingredients used, not even vanilla was added, this cake tasted rather "plain" at first bite but I started to get addicted to it after second, third bites. I was able to taste the real taste of the cake, mild buttery and milky taste paired with slight tangy and very juicy blueberries, a perfect match.

Enjoy this simple, delicious cake for breakfast, a hi-tea or midnight snack.

The recipe is from The Best of the Bushel, a delicious volume of recipes from the Junior League of Charlotteville, Virginia.

Ingredients:
1-2/3 cups plain flour
1-1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter (75g), softened (I used 90g)
3/4 cup + 2 tbsp sugar (I used ¾ cup only, 90% filled)
1 egg
1/3 cup milk (80ml)(I added extra 1 tbsp)
1 cup fresh or frozen blueberries (do not thaw)

Method:
1) Preheat the oven to 190C and generously grease a 9" square or round pan. Combine flour, baking powder and salt in a small bowl and stir to mix well.
2) Beat butter and sugar with a mixer at high speed until well combined.
3) Add egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.
4) Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour mixture, then the rest of milk, mixing gently. Stir in blueberries.
5) Scrape the batter into the prepared pan and bake at 190C for 30 minutes or until the cake is golden, springs back when touched gently in the center and is pulling away from the site of the pan.
6) Serve a square cake right from the pan, warm at room temperature, cut into small squares. If it's round, let the cake cool in the pan on a wire rack or folded kitchen towel for 10 minutes, and then turn it out to cool on wire rack, top side down.

Note:
It's not necessary to flour the berries as the batter is rather thick, it would be able to hold the berries from sinking to the bottom.

(Recipe source: Southern Cakes by Nancie McDermott)

Monday, June 14, 2010

一大锅的罐头沙丁鱼咖哩 Canned Sardine Fish Curry

昨晚煮了一大锅的罐头沙丁鱼咖哩,就只煮这么一道菜已足够四个人的晚餐。

这道菜一年前我已post过,最近看到Sonia也煮了她的版本,所以我也凑凑热闹再次上载和大家分享。看看记录,我竟然有整年没煮过这道菜了。罐头食品在我家通常是没有新鲜食材时才会派上用场。


这次我用一罐大罐的罐头沙丁鱼,配料有茄子,长豆,包菜,洋葱和番茄。家里没有咖哩叶所以没放。虽然只有一道菜,但是有鱼有菜,还算是营养均衡。

食谱看这里

Recipe see HERE.

Thursday, June 10, 2010

小病一场/ 咸鱼炒花肉 Fried Pork Belly with Salted Fish

最近工作忙碌压力大,上菜也慢了。工作上有点小不开心,但是一看到宝贝Lucius什么不开心都抛在脑后。也有一件开心的事,就是看了Sex & The City 2,沉浸在两个小时的奢华梦里,暂时忘了现实的世界也挺不错。

看了四女穿上一件件漂亮的衣裳,有鼓动力想要马上减肥恢复产前的身材,但是这鼓动力只维持到隔天早上。隔天被D诱惑吃了麦记早餐,过后又后悔了。

前天开始觉得身体有点怪怪的,和同事说我很像要生病了。昨天喉咙开始觉得不舒服,浑身不自在,自己做医生买了lozenges + 喝果子盐,然后倒头大睡,以为一睡醒来会康复。

结果睡醒喉咙像在烧,头重脚轻,四肢无力。如果这么容易好,医生都要失业了。看了医生吃了药后迷迷糊糊,一觉醒来再洗个热水澡已经好得七七八八了,但是还是觉得没精神。

上一道很下饭但是有点不健康的菜,久久吃一次不要紧啦!

咸鱼炒花肉 Fried Pork Belly with Salted Fish

材料:
五花肉 400克 (切片,加入少许栗粉抓一下)
咸鱼 200克(切小小块)
蒜头 6瓣 (剁碎)
小辣椒 4条(切小段)

调味料:
黑酱油和糖适量

做法:

1)爆香蒜头,下小辣椒,下咸鱼炒香。
2)下五花肉,小火不停翻炒,慢慢加入一点水继续炒,最后加入调味料炒一下即可上桌。

Monday, June 7, 2010

白马王子

承轩,你何止是妈妈的白马王子,你还是妈妈的心肝,妈妈的宝贝,妈妈的甜心,妈妈的情人。。。
Lucius, 3 months, 7.1kg, 67cm.

Friday, June 4, 2010

比豆花还要好吃的“豆花” Soya Milk Pudding

如果你喜欢吃豆花那你一定要尝试做这个,因为这个比豆花更滑,更嫩,更好吃。重点是做法非常简单。

怎么豆花是绿色的呢?都怪糊涂的Angel到超市购买燕菜精时没看清楚,随手一拿,拿到了绿色的还不知道。

绿色的燕菜精在煮之前并不是绿色的哦,是一般的肉色,遇水就会转换成绿色。所以,我是在把燕菜精倒入豆奶里时才发现那是绿色的。

我心里暗自庆幸还好拿到的是绿色,因为其实成品的颜色呈淡淡的绿还蛮讨喜的,很像加入了班兰叶汁。

这个好吃,家人都赞不绝口,所以一定会再做。下次做其他口味,绿茶口味如何?

下面这个是做来骗老公的。

Soya Milk Pudding 豆奶布丁(豆花)

Ingredients 材料:

1 litre soya milk (I used reduced sugar type)
250 ml fresh milk
1½ tsp agar-agar powder
Canned longan or other canned fruit, plain syrup, honey water, etc (optional)

豆奶 1公升(我用低糖的)
鲜奶 250毫升
燕菜精 1½ 茶匙
罐头龙眼或其他罐头水果,糖水,蜜糖水等等(随意)

Method 做法:
1) Mix the first 3 ingredients in a pot, bring to a boil with medium heat. Keep stirring during the process. 首3样材料倒入锅里搅拌均匀,用中火煮至滚。过程要不停搅拌以免焦底。
2) Remove from heat, pour the pudding mixture into moulds/cups. Leave to cool at room temperature and refrigerate till set. 离火后倒入模型/杯子内,待凉后放入冰箱冷藏至凝结。
3) Serve with canned longan and longan syrup (optional). 享用前放上罐头龙眼和龙眼糖水(随意)。

Note 笔记:
1) I only stirred once in a while instead of keep stirring. The mixture didn't get burnt. 我只间中搅拌,没有焦底。
2) I refrigerated for about 10 hours. 我冷藏约10小时。

(Recipe reference: 星厨房)

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