香辣虾米炒蕹菜茄子 Spicy Fried Kangkong & Eggplant with Dried Shrimp

马来风光吃腻了换这样的煮法也很不错，其实我更喜欢这样的煮法因为少了sambal的油。

我喜欢把蕹菜（空心菜）切成小小段这样就不会出现咬不断又咽不下的问题。冰橱里剩下一条茄子我也顺便加入一起炒。

注：如果你不知道马来风光是什么，它指的是新马一带著名的蕹菜炒三巴辣椒（sambal）虾米。

材料：
蕹菜 1大把（切小段）
茄子 1条 （切小段）
蒜头 3 - 4 瓣（剁碎）
虾米 1大把（泡软，盅碎）（保留浸泡的水）
小辣椒 4 条（切小段）（依个人嗜辣程度而定）
Belachan 1小块（类似方糖的大小）（弄碎）

调味料：
适量酱青或鱼露、少许糖

做法：
1）茄子用加入少许盐的滚水烫软（一变色就能捞起），待用。
2）热油，爆香蒜头.
3）加入虾米炒香，拨去一旁，加入belachan和小辣椒炒香。
4）加入蕹菜，翻炒至软化后，加入浸泡虾米的水和少许热水。
5）小火煮至软，间中可以慢慢加入适量热水。
6）加入茄子和调味料大火兜炒，即可上桌。

小小心得/建议：
我喜欢的茄子是不要煮到太软的，而D却刚好相反，他喜欢煮到软软的茄子。如果你喜欢软软的茄子可以早点加入和蕹菜一起煮。

Back To Basic ~ Everyday Bread by Bread Machine (Recommended)

口味丰富的土司吃多了，有时只想尝一口最原始口味的白土司。材料就只有简单的面粉、水、糖、盐、油和酵母。

这个土司的味道和口感就像我小时候吃过传统咖啡店售卖的白土司，那种烤好后要切掉黑黑外皮的白土司。

土司外脆内柔，而且带有弹性，我们趁热沾咖哩汁吃光了，所以我不知道面包留到第二天的口感会是怎样。

Basic White Toast 基本白土司

A simple white toast made from very basic ingredients, it just tasted like the white toast sold in traditional kopitiam (coffee shop). This recipe is definitely a keeper for me

Ingredients:
1 cup cold water
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
3 cups bread flour (I used 2 ½ cups bread flour + ½ cup plain flour)
1 tsp instant yeast

Method:
By bread machine
1) Place ingredients in the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).
2) Select 'Basic' program, 'Light' colour (select 'Medium' colour if you prefer crispier and thicker crust), '700g' (smaller size), press 'Start/Stop' button to start the program.
3) When done, remove bread from bread pan and cool on wire rack.

Note:
I made this bread one month ago, ever since my first attempt this has become my regular recipe. I have used this recipe to make breads with some variations, such as replacing part of the bread flour with wholemeal flour, using milk instead of water, etc.

(Recipe reference: http://blessedhomemaker.blogspot.com/2009/04/basic-bread-for-breadmachines.html)

Low Fat Mixed Fruit Cake 低脂杂果蛋糕

在准备简单晚餐的当儿，顺手做了这个蛋糕当隔天的早餐。晚餐煮好，蛋糕也刚好进烤炉，吃饱清洗完毕后，蛋糕就出炉了。

这个蛋糕含油量非常低，我只用了一汤匙的牛油，吃多了也不觉得有负担。蛋糕本身不会甜，但是加上杂果吃起来就会觉得蛮甜的。杂果是在Phoon Huat 买的，我觉得特别甜，不喜欢。我很贪心的买了一公斤的包装，不能浪费，只好慢慢吃。

照片中蛋糕看起来很像有点干，其实蛋糕吃起来很松软，一点都不会干。我加了一点全麦面粉让蛋糕的口感更丰富。这是我第一使用全麦面粉在蛋糕里，所以只敢加一点点。

Low Fat Mixed Fruit Cake 低脂杂果蛋糕

Only 1 tbsp of butter is used in this cake, that's why I call it 'Low Fat' Mixed Fruit Cake. It is soft and moist despite the low fat content.

Ingredients:
(A)
¾ cup mixed fruit
¾ cup boiling water
½ cup brown sugar (I mixed with some white sugar)
1 tbsp (about 20g) butter
Grated orange rind from 1 small orange
(B)
1 large egg (lightly beaten)
(C)
1 ¾ cup plain flour (I mixed with 2 tbsp of wholemeal flour)
1 ½ tsp baking power
½ tsp baking soda
1 tsp cinnamon powder
(D) – Glazing (optional)
1 tbsp orange juice
¾ tbsp icing sugar

Method:
1) Mix (A) till sugar dissolved. Set aside to cool down.
2) Mix (C) and sift together (If you are using wholemeal flour, sift first then add the wholemeal flour).
3) Add (B) to slightly cool (A) mixture, mix well.
4) Fold in (C) in a few additions till just incorporated. Do not over mix. (If you find the batter is too thick to stir, add a few drops of orange juice).
5) Pour into a lined or greased pan and bake in preheated oven at 180C for about 30 to 40 mins (depending on the size of the pan) or till cooked (a skewer inserted and comes out clean).
6) Remove cake from pan and cool on wire rack completely.
7) For glazing, mix (D) till icing sugar dissolved and brush on cold cake.

Note:
1) I used a black steel 9"x5" loaf pan to bake this cake, I baked at 170C at the beginning and lowered the temperature to 160C after 5 mins. My cake was cooked in about 25 mins time.
2) Glazing not only makes the cake look nicer, it also gives the crust extra moist. The crust will become soft after glazing.

3) For storage, wrap cake with aluminum foil and store in airtight container. Best serve the next day.

猪肚汤潮州粥 Pig Tripe Soup Teochew Porridge

妈妈精心炮制的猪肚汤喝不完怎么能倒掉，倒掉岂不是暴殄天物？

把料吃完了上汤留到隔天，滚一滚（汤太少的话就加入一点水，我加罐头鲍贝里的汤），加入喜欢的材料，最后加入隔夜饭煮滚，就是一道美味的猪肚汤潮州粥了。

我用的材料有鲍贝、猪绞肉、蘑菇和玻璃生菜。鲍贝不用煮（煮了会和rubber一样硬）只要加入煮好的粥里就行了。

Mini Matcha Cake with Chocolate Chips 抹茶巧克力粒小蛋糕

Except the unpleasant shape of green, overall I like my creation very much.

The cake tastes very good. It's soft and spongy with a hint of matcha flavour.

Matcha not only goes well with red bean, it also goes well with chocolate. I think they both compliment each other.

Ingredients:
(A)
4 eggs
80g sugar
¾ tbsp ovalette (aka sponge cake emulsifier or SP)
100g cake flour }
1 tbsp matcha (green tea) powder } sifted
½ tsp baking powder }

3 tbsp water
(B)
3 tbsp olive oil (you may use other vegetable oil)
(C)
50g chocolate chips

Method:
1) Add (A) in a mixing bowl, beat at low speed for a few seconds then change to high speed, beat till ribbon stage (mixture should be thick and fluffy)(it takes my small mixer about 7 - 8 minutes).
3) Add (B) and mix till well blended at low speed (should take only a few seconds. Do not over mix). Alternatively, you may fold in using a spatula.
4) Fold in (C).
5) Scoop batter into baking cup till 60% full and sprinkle some chocolate chips on top.
6) Bake in preheat oven at 190C for about 15 - 20 mins. Cool on wire rack.

Note:
1) This recipe yielded 13 big cups.
2) I lowered the temp to 180C after baking for about 8 mins.

[Soft & Moist] Apricot Yogurt Bread 杏子优格土司

这是我的面包机出产的面包中最软最湿润的一个，暂时也是我最满意的一个（之前的产品有这个和这个）。面包不止软还带弹性，按下去会弹回来的哦！

除此以外，这个面包的外皮薄和软，没有一般用面包机烘制的面包厚硬外皮的问题。

原因是什么？是配方的关系（加入了优格）？还是我把揉面团的时间延长15分钟？还是我减少15分钟的烘烤时间？（我使用面包机的全自动功能但是提早15分钟关机。)

有多软? 看下图。

应该是一年多前吧。从我第一次接触到用优格来烘培开始，我就深深的爱上它。可能是心理作用，觉得用优格来烘培比较健康，吃多了也没有负担。

当我想要做面包时看到冰箱里有一罐即将要过期的apricot口味优格，所以就决定做一个以优格为原料的土司。

参考了上次做的牛油土司，上回用两粒蛋，结果土司发过头，超过面包机的土司模，所以这回只用了一粒蛋，另外再做一些调整，就弄了这个杏子优格土司。

坦白说，还真的尝不到杏子的味道，不过却有香香的奶油味。美中不足的是吃过后嘴尾有点微酸，不知道是不是因为选用的是杏子口味优格的关系。下次用原味的优格试试看。

面包里还看得到黄色的杏子果肉！

Ingredients：
90g milk
1 medium egg (lightly beaten)
2-½ tbsp sugar
1 tsp salt
300g bread flour
75g plain flour
2 tsp instant yeast
150g apricot flavour yogurt (I used Marigold brand 1 tub is 150g)
45g butter (soften at room temperature)

Method:
By bread machine
1) Add milk, egg, sugar, salt (do not mix sugar and salt together), flour according to the sequence in the bread pan.
2) Make an indention at the centre of the flour, add instant yeast.
3) Select 'Dough' program, after the ingredients are incorporated, add half of the yogurt, then gradually add the remaining yogurt. When dough is formed, add butter gradually. Total kneading time is 15 mins. Press 'Start/Stop' button to stop the program after 15 mins.
4) Select 'Sweet' program, 'Light' colour, '700g' (the smaller size of my bread machine). Press 'Start/Stop' button to start the program, let the machine complete the whole process.

By hand or mixer
Refer to the steps here.

Note:
1) The 'Sweet' program processing time of my bread machine is 2hrs 50mins. I checked the bread 30mins before the end time, the side had become golden colour. I let it bake for another 15mins and stop the machine (i.e. stop 15 mins before the end time). I think this could be the reason of the thin and soft crust.
2) I did an experiment this time. I wrapped a slice of bread with aluminum foil and kept in freezer on Thursday night. I ate the bread on Monday morning (let it defrost in room temperature), the bread just tasted as soft and moist as the first day. Great! I will use this method to store homemade bread next time.