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Friday, October 26, 2012

直接法面包也可以很松软之“蔓越莓乳酪面包”Super Soft Straight Dough Bun: Cranberry Laughing Cow Cheese Bun


文接直接法面包也可以很松软之“毛毛虫香肠卷”。

做了若干香肠卷后,原本的计划是要做蟹柳卷,可是突然想吃甜面包,打开冰箱看到了蔓越莓干还有一盒三角形Laughing Cow Cheese,就是这个组合了。


Wednesday, October 24, 2012

Seah’s Spices ~ Singapore Fried Noodles 新加坡炒面


We had this fried noodles for lunch on Sunday. The meal was whipped up in less than 30 minutes including the preparation of individual ingredients. It could be even faster if lesser ingredient is used. Thanks to the all-in-one fried noodles spices. The premix pack I used here is called “Singapore Noodles Spices”, a new product from Seah’s Spices.

Monday, October 22, 2012

Seah's Spices ~ Kung Pao Chicken 宫保鸡丁


Kung Pao Chicken (宫保鸡丁) is one dish that I like to order when I dine out at Zhi Char Stall. I didn’t know that the version of Kung Pao Chicken with thick, spicy and sweet black sauce that I used to have for many years since young is not authentic until I tasted the original Sichuan version in a Sichuan restaurant in Taipei eight years ago.

The original Sichuan version uses Sichuan peppercorns. It is these peppercorns that give authentic Kung Pao chicken its distinctive numbing flavour which tasted totally different from our local version.

Friday, October 19, 2012

Fried Sweet Potato with Red Bean Paste Balls 豆沙番薯蛋


这是七月份时做的。其实存档里还有蛮多食物的照片,有时间的话我希望能够都做个记录。

以前习惯用镬炸东西,我们家的镬还蛮大的,要用很多油,清洗又很不方便,所以我很怕油炸。自从改用小锅子来炸后觉得炸东西其实也可以很轻松,所以就比较常做油炸的食物。(有没有注意到近年来比较多油炸食物的帖子?)


Wednesday, October 17, 2012

一滴不剩 ~ 新式葡国鱼 Braised Stingray in Special Curry Tomato Sauce


魔鬼鱼在我家有几个固定的料理方式。妈妈最常用大量豆鼓,芹菜,姜丝和辣椒一起炒,要不就是炒咸菜。再不然清蒸,偶尔也会拿来煮assam。

妈妈做的魔鬼鱼料理都非常好吃,但爱尝鲜的我还是希望能够有更多的变化。在Yum Yum杂志上看到这个类似澳门葡国鸡的煮法时觉得一定合我的口味,所以一买到新鲜的魔鬼鱼就尝试煮了。这道菜的佐料包括番茄,灯笼椒,马铃薯和洋葱。马铃薯配搭鸡肉很平常,但是和鱼配搭对我来说挺新鲜的(后来我才突然想起曾经煮过罐头tuna鱼焖马铃薯,是超好吃的)。



Monday, October 15, 2012

Butter Cake without Baking Powder 无发粉牛油蛋糕


这也是中秋节前的作品。感谢Eileen的分享还有Jessie的推荐。

这个牛油蛋糕特别之处是用了全蛋海绵蛋糕的做法。原本我以为会吃到像海绵蛋糕般的蛋糕组织,但蛋糕尝起来和一般用creaming method做的牛油蛋糕无异,只是比较轻盈细致。和一般牛油蛋糕一样,这蛋糕要待第二天回油后更加湿润好吃。我个人觉得第三天的蛋糕组织比第二天的更棒。

Thursday, October 11, 2012

Chicken Curry in the Oven? Roasted Pandan Chicken 香辣班兰烤鸡


这是在五香烤鸡之前做的,五香烤鸡比较受家人欢迎所以就先上了。

我觉得这道烤鸡的味道像在吃“烤的咖哩鸡”,不难发现它的腌料就是我们一般煮咖哩鸡会用到的材料,包括咖哩粉,辣椒糊和椰浆。烤鸡时整间屋子弥漫着班兰叶的香味,好香好香,但是吃的时候就感觉不到那股班兰叶的香味了。


Wednesday, October 10, 2012

偶尔也来点小饼干之雪球 Snow Ball


这小饼干是在大家都忙着赶制中秋月饼时制作的。在烘培的项目里饼干类算是我比较少做的,通常就只有在华人新年前夕才会做。做饼干给我的感觉就是比较“大工程”,而且平时家人也没有吃小饼干的习惯。

Monday, October 8, 2012

Sunday Brunch . My Simple Mashed Potatoes Recipe


这是我们昨天的brunch,有没有被诱惑到?

以前还没有孩子时我和D偶尔会炸鸡来吃,再开罐罐头浓汤就是一餐了(回顾这篇)。有了孩子后这还是我第一次炸鸡呢!


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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。"