芋頭糕 (Steamed Yam Cake)

这次做的芋头糕的味道与口感调配得刚刚好,虽然自己说好吃好像有点“老王卖瓜”,但我还是忍不住要说声“赞” ^o^

Ingredients:

Yam – 500g (peeled and cut into small cube)

Rice flour – 250g

Water – 900ml

Dried shrimps – 100g (soaked and roughly chopped / pound)

Minced meat – 120g (can be replaced by dried shrimps)

Dried mushroom – 3 to 4 pcs (soaked and dice finely)

Shallot – as much as you like (diced)

Spring onion – as much as you like (finely diced)

Five spice powder – teaspoon

Salt – to taste

Pepper – to taste

Marinade for minced meat:

Light soy source – 1 tablespoon

Sesame oil – ½ tablespoon

Corn flour – ½ tablespoon

Method:

1) Mix the rice flour with 900ml water, stir until smooth and set aside.

2) Heat some oil, sauté the shallot until golden and fragrant. Set aside.

3) With the same oil, saute the dried shrimps until golden brown. Then add in the dried mushroom and continue to stir fry for a while. Remove and set aside.

4) Add the marinated minced meat and stir fry until the meat just done.

5) Add the yam cubes, stir fry with salt and five spice powder. Then add in a little water to simmer until the water evaporated and the yam cubes start to turn soft.

6) Pour in the rice flour and water mixture, stir and mix well with the ingredients in the wok. After stir fry for a while, add in the fried shrimps, dried mushrooms and some fried shallot. Add a dash of salt and pepper, stir continuously until the mixture thickens.

7) Transfer the entire mixture into a pan/tin, steam over the high heat for about 45 to 60 mins (depend on the thickness)

8) Garnish with fried shallot and spring onion.

9) Important notes: the yam cake must be allowed to cool completely before cutting.

材料:

芋头-500g (切成小丁块)

粘米粉-250g

水-900ml

虾米-100g (剁幼)

猪肉碎-120g (不喜欢肉碎的朋友可用同等份量的蝦米取代)

冬菇-4朵 (浸軟搾乾水份,切成小丁块)

小红葱-份量随个人口味而定 (切幼)

青葱-份量随个人口味而定 (切幼)

五香粉-1茶匙

盐-适量

胡椒粉-适量

肉碎腌料:

生抽-1汤匙

蔴油-½汤匙

粟粉-½汤匙

步骤:

1)先用900ml的水与粘米粉混合,搅拌成糊状.待用

2)烧热油,将小红葱炒至呈金黄色,盛起备用

3)用剩余的油将虾米炒香至金黄色,加入冬菇拌炒.盛起备用

4)原锅加入腌好的肉碎,炒至刚熟

5)加入芋頭粒,用五香粉和盐拌炒.然后加入少许水,将芋頭粒稍微焖一会儿至水份收干(芋頭避免焖太久,尽量保持粒状,这樣做出來的芋頭糕才能吃到芋頭粒)

6)倒入粘米糊,与锅里的肉碎和芋頭粒一起拌炒一会儿,再加入之前炒好的虾米,冬菇,和少许的炸红葱.下盐与胡椒粉,翻炒至混合料变浓稠(芋頭糕的软硬将取决于混合料的浓稠度)

7)将混合料倒进容器里,以大火蒸45至60分钟左右(取决于厚度)

8)芋頭糕蒸好后,撒上炸红葱与青葱即可

9)注意事项: 芋頭糕必须完全冷却之后再切割

Mushroom Aglio Olio

平时吃多了肉, 偶而煮个无肉的健康餐也不错.

材料:

意大利面 - 1份

橄榄油

蒜茸 - 5瓣

鲜磨菇(可采用任何你所喜欢的种类与份量), 我用了大约两包的份量

红辣椒(我选择指天椒) – 随个人口味

洋香菜碎(也叫洋芫荽) – 3 至4汤匙

黑胡椒粉–少许

盐–少许

意大利干酪粉–随意

步骤:

1) 在沸腾的水里加入盐和面条,煮至刚熟即捞出

2) 烧热橄榄油,炒香蒜茸

3) 加入鲜磨菇,翻炒至磨菇的水份蒸发/收干

4) 先后加入红辣椒,面条与洋香菜碎一起翻炒匀允

5) 加入盐与黑胡椒粉

6) 撒上意大利干酪粉既可

Ingredients:

Spaghetti – 1 serving

Extra virgin olive oil

5 clove garlic, minced

Sliced fresh button mushroom & oyster mushroom – 1 pack each (feel free to use other varieties)

Red chili (I used chili padi) – sliced

Chopped parsley – 3 to 4 tablespoons

Ground black pepper  – to taste

Salt – to taste

Grated parmesan cheese

Method:

1) In a large pot of boiling water, add salt and cook the spaghetti until just done

2) Heat some olive oil, saute the garlic over moderately low heat until fragrant and turn light golden brown.

3) Add the sliced mushrooms, stir fry until the mushrooms’ liquid evaporates

4) Add the red chili, drain cooked spaghetti and toss with parsley

5) Add salt and pepper to taste

6) Sprinkle grated parmesan cheese and ready to serve

饭锅香橙蛋糕 (Rice Cooker Orange Zest Cake)

我的第一个用电饭锅烤的香橙蛋糕, 柔软的口感加上浓浓的香橙味,没想到饭锅"烤"的功用还真不赖 ^.^

材料:
鸡蛋 – 4粒

鲜橙汁 – 115ml

橙皮 – 1粒 (磨碎)

柠檬汁 – 半茶匙

粟米油 – 85ml

糖 – 130g

盐 - ¼茶匙

自发面粉 – 150g

发粉 – 1茶匙

步骤:

1) 将蛋白和蛋黄分开,分别放入两个大碗中

2) 将70克糖加入蛋黄中,打至糖溶解

3) 先后加入准备好的橙汁,橙皮碎,粟米油及盐,搅拌匀允

4) 加入过筛面粉及发粉,轻轻拌匀成蛋黄糊

5) 将蛋白打至发泡,加入60克糖和柠檬汁,然后持续打至硬性发泡 (提起搅拌器，蛋白的尾端挺立不弯曲，盆子倒转过来蛋白也不会流出).

6) 将1/3蛋白霜加入蛋黄糊,轻轻拌匀,然后再加入剩余的蛋白霜,混合拌匀成面糊

7) 在电饭煲锅底抹一层油,把面糊倒进去,然后震几下锅,把气泡震出来.

8) 按下“快煮”键,当它跳到保温档时,让它焖20分钟. 然后,用筷子戳进去,如果不粘面糊就可以了.相反的,若筷子粘了面糊,那就表示蛋糕还没完成. 此时,再次按下“快煮”键,重复同样的步骤就可以了.

9) 当蛋糕完成时,待冷却后,将它倒扣在盘上既可.



Ingredients:

4 Eggs

Orange juice – 115ml

Orange zest – 1 orange

Lemon juice – ½ teaspoon

Corn oil – 85ml

Sugar – 130g

Salt – ¼ teaspoon

Self raising flour – 150g

Baking powder – 1 teaspoon

Method:

1) Separate the eggs, place the egg yolks in one bowl and the whites in another.
2) Add 70g of sugar into egg yolks and beat until the sugar is dissolved.

3) Add orange juice, orange zest, corn oil & salt, mix well.

4) Add sifted flour and baking powder, stir gently till well combined and smooth. Set aside.

5) In a separate mixing bowl, whisk the egg whites until foamy. Add 60g of sugar & lemon juice, and continue to beat until stiff peaks form.

6) Stir one third of the egg whites into the batter to lighten it and fold in the remaining whites gently but thoroughly.

7) grease the inner pot of rice cooker, pour in the batter, gently tap the pot on tabletop to remove air bubbles trapped in the batter.

8) Bake the cake using “quick cook” menu. When it is done, continue to “keep warm” for 20 minutes. Then, insert a chopstick into the center of the cake. When it comes out clean, the cake is done. Otherwise, repeat the same step with using “quick cook” menu again.

9) when the cake is done, leave it cool. Then upside turn the pot to leave the cake bottom-up on a plate.