25 January 2015

Yogurt Banana Bread 香蕉优格面包



在我平淡无烦恼的日子中,最怕的冲击是接到学校的通知告诉我孩子在学校发生的事情。那颗忧虏的心。。。好久都没法回复平静。我祷求那万能的主派他的守护神一直保守在你身边。


好久没弄面包了,这是去年十一月的作品。食谱参考了Carol的红罗卜吐司。我没用红罗卜也没有原味优格,当时是在面包里加了香蕉和草莓优格, 面粉也做了调整,成品是果香的软面包,这面包不必再另加糖,香蕉和草莓优格的糖分以很足够

This yogurt banana bread was made last November. I referred to Carol's carrot toast with changes because I didn't want to use carrot and I didn't have original flavour yogurt at the point of baking. I added mashed banana and strawberry yogurt into the bread, and changes the quantity of bread flour accordingly. The end result was a lovely soft bread texture with light fruity taste, I didn't add extra sugar into the bread, the sugar content in the mashed banana and strawberry yogurt is sufficient. 

22 January 2015

Char Koay Kak (Fried Radish Cake) 怀旧炒罗卜糕


槟城。。。街边小吃的天堂!今天上的这道小吃是槟城炒罗卜糕,卖相是和新加坡的炒罗卜糕很相像但最大的不同是槟城炒罗卜糕是咸和黑的。想当年每一天下了课肚子饿的我最期待的一件事是吃上一包用橡蕉叶报纸包成锥形热腾腾的炒罗卜糕。那时一包炒罗卜糕才RM0.20。

那大平锅,那校门外炒罗卜糕阿叔的背影,那老旧的三轮小贩车,那穿深蓝裙子的日子,那嘻哈无忧的我们,还有那黄色时常抛锚的学生车是那么的让人怀恋。

前几天就带了这道槟城炒罗卜糕赴一个“怀旧情怀”之约,来参加的人都是来自各亚洲的女士,很高兴有不同文化背景的朋友懂得欣赏这道槟城街边小吃。我想怀旧之情是会被感染的!

Penang is famous for its street hawker food. This dish I posted here is one of the famous street food in Penang, it is made of shredded radish, we called it Char Koay Kak (in Hokkian) which means fried radish cake. Penang's version of fried radish cake is similar to the Singapore's version of fried radish cake, the main difference is Penang's Char Koay Kak is at salty side, the dish is dark in colour and the radish cake has to be in cubes. 

Few days ago, I made this dish to bring to the Asian Coffee Morning (ACM) as the theme for the morning was "Childhood Nostalgia". Yes, I have so much sentimental feeling for this dish because it actually captured the happy childhood I had when I was still in primary school. The image of the huge flat base wok, the uncle who fried the radish cake, the rundown three wheels hawker cart, the navy blue uniform, the days when we know nothing about worries, the yellow school bus that always broke down.... were all part of my childhood.

I'm glad that the ladies from different culture background was able to appreciate this Penang Char Koay Kak (Fried Radish Cake). The texture of the radish cake has to be firm but soft, the right texture will allow you to fry the radish cake blissfully and not turn into mess. 

Recipe referred to my previous post , original from Minty's Kitchen

Pineapple Tarts 2015(Enclosed version) 黄梨酥


今年的黄梨酥和去年一样都是用自己煮的黄梨馅,饼皮却尝试了不同的食谱。去年的饼皮材
料里只用酥油没用黄油。今年用的食谱里有黄油和酥油。。。我想说:有黄油的黄梨酥真的好香!酥饼融化在嘴里及尝到微甜和柠檬酸的黄梨馅。。。一粒接一粒停不下嘴来。得谢谢给我那罐Golden Churn Pure Creamery Butter的朋友,这牌子的黄油真的太棒啦!!

This year I made the pineapple tarts with homemade pineapple filling, I have tried out a new pastry recipe instead of using the previous year one, in last year pastry the ingredient was without butter. I must say the pineapple tarts which has the butter in it is scrumptious! The instantly melt-in-mouth crumble pastry and linger on your tongue sweet and sour pineapple-lemon make you want to have more of the pineapple tarts, one is not enough! 

The Golden Churn Pure Creamery Butter was a gift by a friend, thank you! Love the creamery of the butter!! I used up the 454g butter in one go and changes the quantities for the rest of the ingredients accordingly. 

Pastry recipe referred to To Food with Love, with changes. Initially I want to do Nastar pineapple but the mould I have is really small and couldn't pipe out the dough smoothly, I gave up and do the easy round shaping. ^^ 

Note:
1. Make sure you preheat the oven to the require temperature before place the baking tray with pineapple tarts into the oven. 
2. Adjust the temperature according to your oven capacity. Bake a few pieces as test bake on your oven temperature. 

15 January 2015

Homemade Nian Gao (Chinese New Year Steamed Sticky Cake 传统年糕)


今年最想弄的就是年糕,三年前老妈把阿麻弄年糕的锡模子交给我时对我说“阿麻放在老家弄糕点的模子工具都被人偷走了,只剩这五个弄年糕的锡模子,就给你。” 当时的我还犹豫了好一阵子。今天终於明白和见证了这经得起时间考验,锡模子的功力。

过年过节我阿麻是最怕我们这些孩子进厨房捣蛋的,她蒸年糕的炉子和工具在当时我的眼中像山那么高,一次就蒸上二十多粒的年糕。我用着她的锡模子感慨万千,今天至少给这五个模子回复一点皆日的风采。

This year my priority is to make Chinese New Year Steamed Sticky Cake, this tin moulds has been with me for almost three years. When my mum pass it into my hands, she told me that all the baking tools that my late grandma used has been stolen and this five tin moulds is the only thing left behind. Today then I realize and witness how good this tin mould is. But my skill on lining the banana leaves into the tin mould is awful!! 

My Nian Gao recipe referred to Sonia and Honey Bee Sweets recipe with minor changes. I want to make 5 sticky cakes so I increased the flour and water to 800g. I used 500g brown sugar and 100g caster sugar. With 3 hours of steaming the light brown batter turned into shining dark brown. 

Just after I finished snapping the food photos, my son and I finished up one sticky cake within 10 mins!!! Lovely cake texture to glue up our mouth!! ...Haha this is the story my grandma told us when we were young, the Kitchen's god will go back to Heaven just before Chinese New Year and he is going to report whatever good and bad things happened in the house, so the people make this type of sticky cake for the Kitchen's god so to glue up his mouth and he said nothing about the people in the house! A legend we pass down from one generation to another young generation...this year may be I should tell a different story to Gabriel.

14 January 2015

Quail Eggs With Mushrooms 安鹑蛋扒蘑菇


近几天早晨的气温都在14~15C,天空是阴寒的一致有快要下雨的感觉,开始怀恋温柔的阳光。这早晨让我依恋我的被褥,不想甦醒。

安鹑蛋是我家孩子喜欢的,今天就为他弄了一道新菜肴,这是老小都会喜欢的。

Winter is indeed here! These few days I woke up to a freezing cold air, the temperature in the morning is usually between 14~15C. The cold air make me miss the warm sunshine. Oh...the bright sunshine! This is the best time to sleep in, I have no choice but to wake up and prepare the day. 

Quail eggs is one of my son favourite, today using a new way to cook his favourite quail eggs hopefully he will enjoy eating it as I do. 

13 January 2015

Agedashi Tofu 2015 揚げ出し豆腐


今天为正在长恒牙的孩子弄了一道简单豆腐菜肴,炸好的豆腐是内软外酥的,配上酱料味道还满可口的,这么软的食物今晚他应该可以吃得快一些吧?

Making Agedashi Tofu for my son again, this dish is easy to prepare, what you need is a block of silken tofu, corn flour and some tapioca flour. Of course if you have some bonito flakes on top of the tofu will be a bonus to this dish. The tofu is having a soft crust with soft inner, it is delicious to serve warm with its dipping sauce. 

08 January 2015

Tofu with Minced Pork Balls 鲜肉豆腐丸



近来我家小孩好像又要长恒牙了,他说不能咬嚼食物。。。他说他是不吃肉的素食者!!那不吃肉的素食者连菜也吞不下。今天只好想办法弄了一道鲜肉豆腐丸,那自说不吃肉的孩子竟一餐吃下八粒鲜肉豆腐丸,我看了只有在心里偷笑!

Gabriel told me he has another shaky front teeth, he said he can't chew food, he claimed he is a vegetarian but the problem here is he also can't eat the green vegetable...another big challenge for me to make a new dish for him! 

Today dig out a pack of Japanese tofu crumbs from my pantry, with a box of medium firm block tofu and a pack of minced pork I made this new dish Tofu with Minced Pork Balls for him. He finished 8 meat balls in a meal!!! I wonder is this because he is a picky eater or I have problem with my cooking! Lol!  

This meat ball is soft and fluffy, not the bouncy firm texture. With the fluffy tofu in the minced meat, it created a unique combination of flavor. 

05 January 2015

Kueh Kodok (Deep Fried Banana Balls 炸香蕉丸)


今天趁儿子上课,弄了一道很棒的娘惹糕点。如你吃腻了香蕉蛋糕,那把剩余的香蕉弄这道炸香蕉丸是很好的选择。我把原食谱变动了因为我只有400克的香蕉,也加了一茶匙的粘米粉。成品是内软外脆的,我家人都很喜欢。记得这道糕点是不加水的,那炸出来的糕点型状才会包满。

Finally squeeze out some time to try a new recipe, this deep fried banana balls (kueh kodok or Jemput Jemput Pisang) is a traditional nyonya kueh. If you are tired of using your left over banana for banana cake, this kueh kodok is a good option. I have modified a bit from the original recipe because I just have 400g of banana and I added one teaspoon of rice flour into the batter. The end result is lovely, I like its a bit crisp crust with sweet soft inner. No water added to the batter, just use the mash ripe banana to combine well with the flour, I let my batter rest for 15 mins before deep fried! 

Recipe refer to The Nyonya Love cookbook by Ricky Ng with changes.