马来油饭 Nasi Minyak

在马来西亚,如果想要知道马来友族朋友什么时候结婚的话,只要开玩笑地问道:“你们什么时候请吃油饭呀?”即可。可见这款马来油饭在马来族婚宴是举足轻重的一道美食。
马来西亚的乡村(Kampung)有个很特别的文化叫“Gotong royong"。 就是村子里的人集合在一起同心协力地去做一件事的意思。村里的婚宴一般都是村民们集合一起共同完成的,每个村子都有自己的婚宴团队,专门负责婚宴煮食和安排。换句话说,每个村子的婚宴美食都是很独特的哦!
周末我们请朋友一家和他们来探亲的父母吃饭,我做了马来羊肉咖喱马来香料炸鸡 和 凉拌黄瓜,大家都很喜欢,连小孩都很喜欢颜色好看的这道米饭哦!
Nasi minyak is synonymous with wedding for most Malay back home, it is one of the main dishes served at the wedding reception. I used to look forward to a Malay wedding to enjoy the feast when I was young.
Malay wedding reception is a true spirit of “Gotong royong" (Communal work), most people in the village (Kampung) gathered together to share the tasks of cooking/preparing for a reception.
Every village/kampung has its own team of cooks for such occasion, in other word, every village has their own specialty that passes down generation after generation.
I made Nasi minyak last weekend for a gathering to go with my Malaysian mutton curryAyam Goreng Berempah and Achar Timun, everyone enjoys it very much, it was a perfect meal!
材料:
2 杯/ 320 克 印度香米 Basmati Rice
1.5 杯 全脂牛奶
1.5 杯 水
60 克 红葱头 或  2 大勺 的 红葱酥
4-5 瓣 蒜瓣 (切碎)
1 根 桂皮
2-3 只 八角/大料
1-2 片 桂叶
5-6 只 丁香
3-4 只 豆蔻籽 (敲开)
3-4 叶斑斓叶/香兰叶
1 1/2 小勺 或 适量的 食盐
2-3 滴 红色素   可无
2-3 滴 黄色素  可无
一把葡萄干
Ingredients:
2 cups/ 320 g of Basmati Rice
1.5 cups of whole milk
1.5 cups of water
60 g of Shallots  or 2 tbsp of Fried shallot
4-5 cloves of garlic (minced)
1 stick of Cinnamon stick
1-2 Bay leaves
1-2 Star Anise
5-6 Cloves
3-4 Cardamon pods (lightly crushed)
3-4 Leaves of pandan/Screwpine leaves
1 1/2 tsp of Salt  Or to taste
2-3 Drops of red food coloring
2-3 Drops of yellow food coloring
Handful of raisins
1. 把印度香米洗净泡水20-25分钟,沥干备用. 红葱头切片炸酥备用.
2. 锅里热上3大勺的无水奶油,加入桂皮,桂叶,豆蔻籽,八角和丁香,煸炒一下后加入蒜蓉,炒至蒜蓉变金黄色。
3. 加入淘好的米煸炒至米粒开始变透明。加入香兰叶/斑斓叶,食盐,牛奶和水,把炒好的米饭放到电饭锅里煮熟。或 把锅子加盖在炉子上中火煮10分钟,转小火焖15分钟至米饭变熟。
4. 取一根筷子或木勺的把柄在煮好的米饭上捅几个洞洞,把红黄色素滴到洞洞里,加盖再继续虚焖5分钟左右。
1. Wash and soak basmati rice for 20-25 minutes, drained. Slice shallot and fry until golden in color.
2. Heat up 3 tbsp of ghee in a pot, add cinnamon stick, bay leaves, cardamom seeds, Star anise and cloves, stir for few a seconds and add minced garlic, stir fry the garlic until golden brown in color.
3. Add rice and cook until the rice turn translucent. Add pandan/screwpine leaves, salt, milk and water. Cook the rice in a rice cooker as per manufacturer’s instruction. OR cook the rice on the stove with lid on at medium high for 10 minutes, reduce the heat to low and continue cooking for another 15 minutes.
4. Use the handle of a wooden spatula to poke a few holes into the cooked rice, drop red and yellow coloring into the holes, cover the lid and wait for 5 more minutes without heating.
把米饭弄松,撒上葡萄干和葱酥即可。
Fluff the rice using a fork and sprinkle some raisins and fried shallots before serving.
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玉米汁 Corn Milk

夏天是甜玉米盛产的季节, 非常甜美多汁。上周我家附近的农夫市场促销玉米,我买了一大包,回来用几根做了这款玉米汁,冰箱里冰起来喝。俊宝很爱吃玉米,对这款玉米汁也赞不绝口哦!
Sweet,juicy local grown corn is one of the benefits of living in NJ, we loved it grilled, buttered or steamed. Last week the local farmers market had a promotion on sweet corn, I brought a big bag of it and make this very refreshing corn milk.
My son A is a corn lover. He fell for this corn milk instantly, he said : " I like it mommy!"
材料:
2-3 根 甜玉米
1500 ml 饮用水
适量 冰糖
Ingredients:
2-3 Sweet corn
1500 ml water
Rock sugar to taste
1. 把玉米去壳去须,洗净蒸十分钟。
2. 取利刀把玉米肉剃下来, 加水搅拌后过滤到锅里,煮滚加冰糖调味即可。
1. Remove husks and silks of the corn, then clean and steam the corn for 10 minutes.
2. Use a knife and cut the kernels off the cob.
3. Blend the kernels with water until smooth, sieve the milk and boil the milk with rock sugar.
                                                                           冷热饮皆宜
Serve hot or cold
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南洋风味–菠菜板面/Spinach Pan Mee

去年夏天的时候我种了一批红/绿苋菜但长得都不好,后来我就没收成,让它自生自灭了。今年播种期家里一堆事情,所以就休耕了。谁知不久前苋菜自己钻了出来,长得还特别好,叶子都成巴掌大了。 摘一盆煮一锅菠菜汁做的板面,吃得营养又满足,真是老天送我的礼物呢!

I planted some Amaranthus last year during the summer, but the yield was low, I did not uproot the plants and let it die on its own. Little did I know that Amaranthus is so hardy that it survived the winter and came out on its own again this year, only stronger. It gave me palm size leaves that look amazing, though I have not planted much this year, my Amaranthus did give me a chance to enjoy home grown vegetable! I harvest some to make this Pan Mee today, which I made the dough using spinach, I liked that the red Amaranth makes the soup a little pinkish in color, beautiful and full of nutrients!

 

菠菜面团:
2 杯 中筋面粉
1/4 小勺 食盐
3/4 杯 菠菜泥 (一大把菠菜加点水磨成泥)

其他材料:
200 克 苋菜/绿色蔬菜
1 大碗的 肉臊
2-3 只 朝天椒
1 杯 江鱼仔 (去头,内脏,洗净)
1/2 杯 红葱酥&葱油
For dough:
2 cups of all purpose flour
1/4 tsp of salt
3/4 cup of ground spinach paste (made from a bunch of spinach with little water)

Other ingredients:
200 gm of Red or green amaranthus/Green Leaves vegetable
1 bowl of Gon Loh Minced meat
2-3 Thai Chili
1 cup of dried anchovies (head and innards removed, cleaned)
1/2 cup of Fried Shallot & Shallot oil

1. 把面粉,菠菜泥和食盐和成一个比较硬的面团,饧面15分钟。与此同时,把江鱼仔炸香备用.

2. 煮滚大半锅水加半颗的江鱼仔精块,煮滚。(或用1.5公升的鸡/猪骨高汤. 再不然,取小半杯的江鱼仔,炸酥,加1.5公升水煮20分钟,捞出江鱼仔,成高汤)。

3. 把高汤再煮滚,取一小块面团。双手把面团扯开撑薄,再掰成小块放到汤里煮。

4. 间中取汤勺搅拌一下,不让面片粘底。继续把剩下的面团扯完为止,动作要快,也可以取个小锅,一碗一碗地准备,这样面片就不会发胀了。

5. 加盐调味后,加入苋菜/青菜。蔬菜煮熟即可。

1. Knead together flour, spinach paste and salt to form a stiff dough, you can do it with hand, bread machine or stand mixer, it doesn’t really matter. Just make sure you let the dough rest for about 15 minutes before peeling.

2. Meanwhile, fry anchovies until golden in color and crunchy.

3. Add half cube of Ikan bilis stock with 1.5 litre of water, bring to boil. (Alternatively, use 1.5 litre of any stock you have, chicken, or pork bone stocks. Or make simple broth by frying a handful of dried Anchovies until crispy, then add 2 litres of water and bring to boil, turn the heat down and simmer for 30 minutes, discard the anchovies and use only the broth.)

4. When the broth is boiling, turn it to medium heat and start pulling and stretching the dough to form thin layer, peel the layer off into small pieces and into the broth to cook.

5. Stir the pieces in between using a spatula to prevent sticking to bottom. Continue working on the dough if you are working alone, if you have a partner in the kitchen like how we used to back home (mom and I will work in tandem to peel, add the minced meat and peel to speed up the process.) You don’t want the pan mee to be overcooked, overcooked pan mee is soggy and loses its chewiness pretty fast. You do want to work fast or you could make it in small batches like 1 bowl at a time so that it always stays fresh when it is prepared.

6. When you are done working on the dough, crank the heat up to high and bring the broth to boil, season with some salt and add the green vegetables. The noodle is done when the vegetables are cooked.
吃的时候加上炸酥的江鱼仔,一点葱油和葱酥,两大勺肉臊沾酱是朝天椒和酱油。

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南洋风味–蓝花茶 Blue Pea Flower Tea

前阵子做娘惹粽 的时候好些朋友问我娘惹粽漂亮的蓝色是怎么来的。它是用天然色素蝶豆花染的,出来的效果非常好。蝶豆花是个健康保健的好东西、有抗氧化、提升脑力、护发、提高抵抗力的效果。

在泰国,人们会把蝶豆花泡热水做成蓝色的饮料,有消暑养生的效果。

 夏天来一杯蓝花茶,不仅消暑,是不是还很梦幻呢!
When I made Nyonya dumplings not long ago, many friends asked me about the blue coloring I used to dye the rice. It is from blue pea flower/butterfly pea flower, it is a natural food coloring with a lot of health benefits.
According to Wikipedia:

Clitoria ternatea, common names including butterfly pea, blue pea, Aprajita, Cordofan pea and Asian pigeonwings, is a plant species belonging to the Fabaceae family.

……Names in other languages include bunga telang (Malay), ?????? `anchan (Thai), ??u bi?c (Vietnamese), ???????? Aparajita in Hindi and 蝶豆 dié dòu (Mandarin Chinese), ‘Sankhu Poolu/Sankham Poolu’ in Telugu, “Shankupushpam" in Malayalam language and ???????? (Aparajita) in Bengali.

In Thailand, a syrupy blue drink is made called nam dok anchan (????????????), it is sometimes consumed with a drop of sweet lime juice to increase acidity and turn the juice into pink-purple.

材料:
10-12 朵 新鲜或干的蝶豆花
1 + 4 杯 饮用水
2-3 大勺 蜂蜜
1/2 小勺 青柠/柠檬汁

Ingredients:
10-12 dried or fresh blue pea flowers
1 + 4 cups of drinking water
2-3 tbsp of honey
1/2 tsp lime/lemon juice

1. 在一口小锅里煮滚一杯水,把蝶豆花加入加盖泡12-15分钟。过滤后把蝶豆花取出丢弃。

2. 加入蜂蜜和剩下的饮用水,搅拌匀即可。

1. Bring 1 cup water to boil and steep the dried blue pea flowers for 12-15 minutes. Strain the liquid and discard the flowers.

2. Add honey and remaining water, stir well and serve.

3. 也可以加入几滴的柠檬/青柠汁饮用,不仅能增加风味,还可以调整饮料的酸碱度,让原来好看的蓝色马上变成紫色哦!
健康好看的饮料,作为派对饮料还能给来客惊喜哦!

3. You can also add a few drops of lime/lemon juice into the drink, it will change the PH level and turn the drink into purple color instantly.

Healthy and beautiful in color, good to serve and surprise your guests!

泰式打抛鸡丁(Pad kra pao gai)

我之前用肉末做过好吃的泰式打抛肉,今天用了鸡丁加上豇豆。能够多吃蔬菜,味道很好,俊爹吃了两大盘还不够呢!

I had previously made Pad Ka Prao using minced Chicken, Turkey and Pork, all turned out very nice and tasty.

This time I have used diced chicken and added some long bean, it allows us to have more vegetables and hubby loved it so much, he had 2 plateful!

材料:
1 大块/ 200 克 的鸡腿肉切丁
1 杯 豇豆 切丁
3-5 瓣 蒜瓣
2-3 只 泰国朝天椒 (可根据自己的喜好增减)
2 杯 九层塔叶/金不换

调味:
1 小勺 酱油/生抽
1 小勺 鱼露/ nam pla
1 小勺 泰式甜酱油/晒油
1 小勺 蚝油

Ingredients:
1 piece/ 200 gm of Chicken thigh/breast
1 cup of chopped long bean
3-5 cloves of garlic
2-3 red or green Thai Chilies (Adjust the quantity for the level of heat you like)
2 cups of Holy basil/Tulsi leaves  OR Thai Basil leaves

For seasoning:
1 tsp of light soy sauce
1 tsp Fish sauce / nam pla
1 tsp Sweet soy sauce
1 tsp Oyster sauce

1. 把鸡肉切丁加点料酒,盐和胡椒粉腌上十分钟。(不腌制其实也可以啦!我只是觉得腌过的肉比较好吃)。

2. 把蒜剥好,和辣椒一起摆到鼓捣臼里捣烂。

注:你也可把蒜瓣和辣椒用刀切碎,不过我个人觉得捣出来的味道更浓郁哦!

3. 锅里热上2-3大勺的油,把捣烂的蒜和辣椒入锅炒香。

4. 加入豇豆和鸡丁,翻炒至变色后加入鱼露,酱油,蚝油和甜酱油调味。继续翻炒两三分钟至鸡肉完全熟透。

5. 加入九层塔,翻炒至九层塔断生即可。

1. Diced and marinate chicken pieces with some cooking wine, salt and pepper powder.

2. Peeled garlic and remove stem from Thai chilies, pound both in a mortar and pestle until it is crushed.

Note: You can also mince the garlic and chilies on a chopping board, many swear by the difference in taste by pounding the ingredients, which I had come to appreciate very recently.

3. Heat up 2-3 tbsp of oil in a wok/cooking pan, cook the pounded Chilies and garlic until fragrant.

4. Add the diced chicken and long bean, stir until chicken changes color. Season with fish sauce, soy sauce, oyster sauce and sweet soy sauce. Continue cooking for few more minutes until chicken is fully cooked.

5. Add holy basil leaves before turning off the stove, stir until the meat and leaves are well mixed and leaves started wilting.

与荷包蛋和白米饭一起吃
Serve well with fried egg and steamed rice
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香蕉巧克力蛋糕 Banana Chocolate Chips Cake

俊爹有很奇怪的香蕉情意结,他每次去超市非得带一梳香蕉回来不可,这两周我比较忙,日常购物就让他去得比较多。单看我家香蕉的数量,大概就可以知道最近是谁在购物了。

香蕉一过熟,我们家就没人肯吃了。昨晚带着俊宝把熟透的香蕉都用来做了这款蛋糕,加入巧克力豆真是个精明的选择,让这款蛋糕好吃得不行哦!

My husband have this obsession of bananas that it’s almost absurd, he has to bring a bunch of banana back whenever he goes to the grocery store. Needless to say, he goes to the store a little too many times this month, and I was left with a bunch of overripe bananas again.

So I made this cake with the help of my son A yesterday night and had it for breakfast today, the chocolate chips really kick the taste up a notch!

材料:
4 根 熟透的香蕉  或 1 1/2 杯 香蕉糊
1 杯 中筋面粉
1 杯 杂粮粉
1/4 杯 燕麦麸
1 杯 红糖/白糖
3 只鸡蛋 (室温)
1 杯  黑巧克力豆
1/4 杯 全脂牛奶
1/2 杯  或 115 克 黄油
1 小勺 香草精
2 小勺 泡打粉
1 小勺 小苏打
1/2 小勺 食盐 (如果用的黄油是带盐黄油的话,就免去食盐

Ingredients:
4 ripe large banana  or  1 1/2 cups of mashed banana
1 cup of All-purpose flour
1 cup of Multigrain Atta
1/4 cup of Oat bran
1 cup of Brown sugar
3 eggs (Room temperature)
1 cup of dark chocolate chips
1/4 cup organic whole milk
1/2 cup  or 1 stick of Butter
1 tsp Vanilla Essence
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp salt (if using salted butter, omit this or reduced to half)

1. 把香蕉去皮压成泥后加入香草精备用。把面粉,杂粮粉和燕麦麸混合后加入食盐,小苏打和泡打粉混合匀。

2. 把黄油和糖用厨师机或手动搅拌机打至顺滑,有点像冰激凌的质感。

3. 加入一只鸡蛋,继续中速打直蓬发,重复地把三只鸡蛋全加完为止。鸡蛋记得要一只只地分开加入哦!

4. 把粉类分成三次和香蕉糊交替加入拌匀,间中把牛奶也加入。加入3/4杯的巧克力豆,混合。

5. 烤箱预热至360F (180C).

6. 在一个八寸的烤盘里铺上烘焙纸,倒入面糊后轻轻在案头敲敲让面糊摊平。用剩下的巧克力豆和香蕉片点缀。

7. 入烤箱烤制45-50分钟,冷却后切块食用。

1. Mashed banana and mix with vanilla essence. Sift flour and blend well with salt, baking soda and baking powder.

2. Use a stand mixer/hand mixer to beat butter and sugar until smooth, the texture should look like ice cream.

3. Add one egg at a time, continue beating until fluffy, repeat for all 3 eggs.

4. Fold 1/3 of the flour mix in, add milk and 1/3 of the mashed banana, alternate flour mix and milk until all ingredients are used.

5. Add 3/4 cup of chocolate chips into batter.

6. Preheat oven to 360F (180C).

7. Line an 8 inches baking pan with parchment paper. Transfer batter into the pan, give it a shake to even the surface of the batter. Decorate it with sliced banana and remaining 1/4 cup of chocolate chips.

8. Bake cake for 45-50 minutes, test with a bamboo stick, if the stick come out clean, it is done. Cool completely before serving.

儿时的记忆–酱油煎肉

小时候的长假基本是和表妹们在外婆家过的,外婆家在马来西亚南部的一个华人新村里,小小的村落有我们满满的记忆。
和弟弟妹妹们一起热热闹闹地吃饭是儿时一个很温馨的记忆。外婆经常做这道酱油煎肉,是一道很下饭好吃的快手菜。小朋友们有了这道菜,都能吃好些米饭呢!
抄自维基百科:
华人新村是马来西亚华人聚居的村落,形成于1950年代,是马来亚英国殖民地政府在长达12年的紧急状态中设立的一系列华人集中定居点。当时英殖民政府为了阻止郊区的华人与森林中的马来亚共产党游击队接触,便将原本散居在郊外华人集中起来,这些集中点后来就变成了华人聚居的新村落。
今日整个马来西亚半岛共有452个华人新村,估计有超过120万人口,其中85%是华人,10%是马来人印度人占5%。早期的华人新村多为木屋区,随着时代发展,今日许多木屋已翻新成现代式洋房,例如巴生班达马兰新村。也有一些新村因人口外移、房屋废弃而逐渐变得破旧不堪。
这些华人新村在20世纪中叶出现。华人新村的村民只可以根据政府规定时间内出入橡胶园和郊区或其它森林里,时间在早上7 a.m 至傍晚6 p.m。 这些华人村民大部分都是以割胶为生。
Long/summer holidays were mostly spent playing with cousins at grandpa and grandma’s house when I was young. Having meals with my beloved cousins was one of the fondest memories I have.
This Seared sliced pork is one of our favourite dishes made by grandma, I could eat so much rice with it, it has been years, so I am making it for lunch today!
材料:
200 克 瘦肉/腿肉/五花肉(切片)
1 tbsp 料酒
2 tsp 生抽/酱油
1 tsp 蚝油
一撮白胡椒粉
2 瓣 蒜瓣 (切片)
1 大勺 油
1 小勺 玉米淀粉
Ingredients:
200 g pork loin/pork butt/pork belly (thinly sliced)
1 tbsp Cooking wine
2 tsp Soy sauce
1 tsp Oyster Sauce
a pinch white pepper powder
2 cloves of garlic (sliced)
1 tbsp oil
1 tsp cornstarch

1. 把肉切片,加入料酒,酱油,甜酱油,蚝油,玉米淀粉和胡椒粉抓匀腌上20分钟。

2. 热上一口锅,加入1大勺油和蒜片,加入肉片中火煎熟至有点焦香即可。

1. Sliced pork thinly and marinate pork with cooking wine, soy sauce, caramelized soy sauce, oyster sauce, cornstarch and pepper powder for 20 minutes.

2. Heat up a cooking pan/wok with 1 tbsp oil and sliced garlic, place the marinated pork in the pan, and pan fry/sear at medium heat until cooked.

就着白饭吃很香哦!
Serve warm with steamed white rice.
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碱水粽 Kee Zhang/Alkaline Dumplings

小时候每逢端午节妈妈都会裹上好多的咸肉粽和娘惹粽,但拜拜用的碱水粽却总是向乡里的一些家庭主妇买的,碱水粽有股特别的碱水味,家里的小孩都不爱吃,所以一般会沾了甜味的香兰咖央,或焦糖咖央吃。
今年端午节我裹了好些肉粽和朋友们分享,还剩下一些糯米和粽叶,就裹了两串的碱水粽,沾了枫糖浆也很香,真是久违的味道!
Every year during the dragon boat festival (端午节), mom will make a lot of Nyonya and meat dumplings for us.
But for prayer purpose, she would order some Kee Zhang/Alkaline Dumplings (碱水粽)from some ladies in town. Kee Zhang is normally much smaller in size, only about 1/3 of the normal dumplings.
The dumplings have a very unique flavor and texture after adding alkaline water/lye water, the color of rice changes and take on a yellow hue, the alkaline water also makes the rice turned firmer and finally the taste of Alkalinity, a very distinctive, slick and pleasant feeling in the mouth, it is hard to explain, but a unique experience.
I made Bak Zhang for Dragon Boat festival and was left with some glutinous rice and soaked bamboo leaves. I liked to have my Kee Zhang serve with Pandan Kaya or Caramel Kaya
Since I do not have Kaya ready at home, I served mine with Maple Syrup this time and it is really yummy!
材料:

15 张 粽叶
一些棉绳
300 克糯米
1.5 大勺的碱水/雪碱水
3 大勺食油 另加 1 大勺煮粽子用

Ingredients:

15 Bamboo leaves
Some cotton cooking twine
300 g of glutinous rice
1.5 tbsp of lye water/Kan Sui/Potassium Carbonate
3 tbsp of oil  + 1 tbsp for cooking
1. 粽叶用温水泡上一个小时,洗净滴干水后,把叶梗剪去。
Soaked bamboo leaves in warm water for an hour, clean and rinse well. Use a scissor to cut the stems. Drain and set aside.
2. 把糯米淘洗净泡水至少三个小时,沥干后加入碱水/雪碱水。混匀静置1分钟后加入3 大勺的食油,拌匀。
Soaked glutinous rice for at least 3 hours, drained and add lye water/Kan Sui/Potassium Carbonate, mix well and let it rest for 15 minutes. Add 3 tbsp of oil and mix well.
3. 取一张粽叶,卷成雪糕筒状,盛入两大勺的糯米,轻轻压压。把上边的粽叶往下覆盖在雪糕筒口,用另一只手把覆盖的叶子左右两边往下折,剩下的粽叶对折,顺着粽子的形状围好,握紧。
Take a bamboo leaf twist it to form a shape of a cone. Place 2 tbsp of rice and lightly press down. Bring the tail leaf down with the other hand to cover the cone, lightly fold both the sides of the leaf that are covering the cone to form a pyramid shape, twist the remaining leaf sideways along the shape.
4.  这个时候粽子已经是金字塔形的了,取根面线把粽子卷两圈,打个活结,在整整型。把过长多余的粽叶减去。
You should be able to hold the pyramid shape all in one hand now, loop the twine around dumpling and tie with a live knot, adjust the knot to make sure it is secured. Cut off the excess leaf and repeat the same steps for all the remaining ingredients.
5. 去一口大锅,煮滚半锅水,加入1大勺的食油,把粽子放到锅里,水必须要没过粽子。大火煮30分钟后转中小火煮1.5个小时。熄火后让粽子泡在水里半个小时再取出滴干水份。
Bring 1/2 pot of water to boil, add 1 tbsp of cooking oil. Place all the dumplings in, make sure you have enough water to submerge all dumplings. Boil the dumplings at medium high for 30 minutes, turn the heat to medium low and simmer for 1.5 hours more. Let the dumplings sit in the water for another 30 minutes after switching the stove off.
6. 浇上枫糖浆,很好吃哦!
Drain, serve cool with some Kaya, syrup or sugar!
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三色年糕卷

今年春节的时候我做了阿嬤的古法年糕,蒸制时间就要15个小时,非常费时费神。但出来的效果真是杠杠的,古法制作的年糕收藏在干爽阴凉的地方半年几个月的都不会发霉变质。
我家乡一般会在年后几个月内把已经干硬的年糕取出来切块夹芋头和甜薯裹粉炸酥了吃。
我今天尝试了用春卷皮包起来炸,感觉比挂浆炸的效果更好哦!
I made Nian Gao/Traditional Chinese New Year Cake the way my grandmother has done years back during Chinese New Year this year. It took me a good 15 hours to make the Nian Gao the traditional way. It was tedious and hard work, but it paid off eventually.
Nian Gao made the traditional way will not become moulded fast and could be stored in cold dry place for years. It also tasted so much better and the texture much Chewier.
We normally eat Nian Gao deep frying with coated batter, I am trying a new way today using a spring roll wrapper, I have to say that I actually like this one better!
材料:
1/2只/400 克 的年糕
1/4只/300 克 荔浦芋头  削皮
1只/300 克 红薯 削皮
25 – 30 张 春卷皮(中型)
适量 食油 炸春卷用
一点蛋白 粘合用
Ingredients:
1/2/400 g of Nian Gao
1/4/300 g Yam
1/300 g Sweet potato
25 – 30 sheets of popiah skin (Medium size)
Oil for deep frying
Some egg white to brush on edges

1. 把红薯,芋头和年糕分别切成 1×1 公分宽,8公分长的长条,尽量切得大小一致。

2. 取一张春卷皮,把芋头,年糕和红薯条排列好,记得把年糕摆中间,这样炸的时候比较不会漏出来。

3. 把春卷皮四周轻轻刷上一点蛋白,折起卷好成春卷装。把所有材料用一样的方式准备好。

4. 中小火把年糕卷炸至金黄色即可。趁热食用。

注:这款年糕卷不能大火炸,火大了年糕会漏出,而且红薯和芋头会炸不熟哦!

1. Cut Sweet potato, yam and Nian Gao into 1×1 cm in width and around  8 cm in length, try to cut it as identical as possible.

2. Place a piece of spring roll wrapper over the counter, line the yam, sweet potato and Nian Gao sticks in such a way that Nian Gao is in the middle.

3. Brush egg white over all four sides of the wrapper, fold and roll it up like a spring roll. Repeat for the remaining ingredients.

4. Fry at medium-medium low heat until golden in color. Serve warm.

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南洋美食–南瓜九层糕 Pumpkin Kuih Lapis

我一直以为九层糕是马来西亚专有的娘惹糕点, 出国后才发现其实很多国家都有类似的糕点,用的材料也都近似,不外是米粉和淀粉以不同的比例蒸制而成。

【佛山、南海一带民间喜庆节日,尤其春节,家家必做九层糕,取其“长长久久,步步高升”之意。九层糕是 一种甜米糕,做工讲究。民间用白米浸透,用石磨磨成水粉,搅拌成浆,加入糖水,用铜盘放一层薄水粉,加热蒸熟,然后逐层加粉至九层。蒸熟的九层糕层次分明,软滑可口。

有些人还用食用色素掺入,每层红白相间,十分好看。[1] 节日期间,人们将蒸好的九层糕切成菱形小块,每四块叠成一盘(三块在下,一块在上),先敬神、后敬祖先,然后是全家吃糕。取其吉祥之意。春节时,人们往往以松糕、年糕、煎堆、油角互赠亲友,但九层糕则不赠与别人,据说分给别人会把吉祥分薄,于己不利。[1] 层匀美观,软滑可口,乳香甜润。】资料来源:http://baike.baidu.com/view/121245.htm

我自从做了纯米肠粉之后,对自磨米浆有了新的认知和喜好, 自磨米浆做的糕点带有清新的米香,口感更柔滑,放置至第二天还是软软QQ的,简直让人欲罢不能。

今天做的这款九层糕用了南瓜泥,南瓜的甜香和漂亮的颜色让成品看起来更吸引人,是很好的天然健康色素呢!

I have always thought Kuih Lapis a local Malaysian snack, it was known to me as 9-layered kuih (九层糕 in Chinese)for a long time. I later learnt that not only the Malaysian, the Singaporean, Indonesian, Thai and Vietnamese all have similar versions of this cake, the difference are mostly on the ratio of rice flour and starches.

I have also learned that 9-layered cake is a specialty made in Hainan and Canton province in China during festive seasons. Its name implies “longevity and growing upwards" It is also something that is made only for prayers and serves only to family members. It is not to be shared with outsiders as luck and prosperity should be preserved within the family.

As its name suggested, there should be nine layers in this kuih, hence I designed my recipe based on that. It is normally made with food coloring (red being the most common choice) in my country. I made mine with pumpkin for its sweetness and bright color, I am really pleased with the color!

For those who has been following my blog, you would have noticed that I had been experimenting with ground rice instead of rice flour in recipes lately. My Chee Cheong Fun (steamed rice rolls) project got me obsessed to ground rice, the texture and taste a freshly ground rice provides is simply out of the world. It is truly worth the while and it is hard to go back to the ordinary rice flour now.

材料:

220 克 印度长米(或任何一种籼米)
80 克 木薯粉/菱粉
120 克 南瓜 (去皮切丁)
120 克 糖
一小撮 盐
320 毫升 水
400 毫升/1 听 椰奶/椰浆
4-5 片 3-4 寸 的香兰/斑兰叶

Ingredients:

220 g Aged Basmati Rice (or any type of long grain rice)
80 g tapioca flour
100 g pumpkin cubes
120 g sugar
A pinch of salt
320 ml water
400 ml/1 can of coconut milk
4-5 pandan leaves/screwpine leaves

1. 把大米洗净后泡水至少五个小时(我泡了一个晚上)。

2. 把320毫升/克水,120克糖,一点盐和香兰叶放到一口小锅里煮5-6分钟,取出香兰叶丢弃,糖水冷却备用。

3. 把南瓜丁蒸熟备用。

4. 把泡好沥干的米、椰奶和香兰糖水用搅拌机搅拌顺滑后加入木薯粉再拌匀。

5. 把一半(550 毫升)的米浆过滤到一个深碗里就是九层糕的白色米浆。

6. 剩下的米浆里加入蒸熟的南瓜再搅拌一分钟至顺滑,即为黄色米浆。

1. Washed and soaked rice submerged in water for at least 5 hours, drained the rice well.

2. Place 320 ml water, 120 g of sugar, salt and pandan leaves in a saucepan/pot, bring to boil and cook for 5-6 minutes. Remove pandan leaves and let cool.

3. Steamed pumpkin cubes for 10 minutes or until cooked.

4. Grind rice, coconut milk and pandan syrup together for a few minutes until smooth. Add tapioca flour and run the mixer for a minute until the flour well incorporated.

5. Strain half of the mixture (550 ml) through a sieve into a mixing bowl, this will be our batter for white layers.

6. Add cooked pumpkin into the remaining batter, run the mixer until smooth again, this will be our yellow layers.

7. 在一个八寸的烤盘里薄薄地抹上一层油后放到蒸笼里大火加热几分钟。

8. 取1/2杯 (125 毫升)的黄色/南瓜米浆倒入烤盘里加盖高火蒸3分钟或至定型。打开盖子把1/2杯 (125毫升)的白色米浆倒到刚刚蒸熟的南瓜层上,再蒸3分钟。

9. 重复相同的步骤交叉蒸制黄白两种米浆至所有米浆用完为止,记得每次倒入米浆前都要把米浆搅拌均匀。

10. 最后一层米浆倒入之后大火蒸13-15分钟。

11. 取出蒸好的九层糕,完全冷却(大约两个小时)后倒扣到案板上用抹上油的刀切块食用。

7. Grease an 8-inch baking tray and place it in steaming pot over high heat for few minutes.

8. Pour in 1/2 cup (125 ml) of yellow/pumpkin mixture, cover with lid and steam for 3 minutes or until the batter is cooked. Then add 1/2 cup (125ml) of white mixture onto yellow layer and steam for another 3 minutes.

9. Repeat the steps alternating white and yellow mixture until all the batter is used. Remember to stir the batter every time before pouring for steaming.

10. Steamed the last layer at 13-15 minutes to set the layers and to ensure the cake is fully cooked.

11. Leave the steamed Kuih Lapis to cool completely (around 2 hours), invert the pan to knock out the kuih. Grease knife before cutting.

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