南洋风味 — 糯米鸡

这款糯米鸡是在马来西亚时去点心楼必点的,和港式的荷叶糯米鸡不同,它是装到碗里蒸熟的,味道比港式的还要厚重一些。
因为全家都很喜欢它,所以我妈也经常在家做。妈妈的食谱非常好,我要了来做了两次,让在美国点心楼吃不到这款糯米鸡的遗憾就此结束。
This steamed sticky rice is my absolute favourite in Dim Sum place back in Malaysia. It is also a family favorite with mom making it very often at home.
Since I can’t be possibly finding the same dish at the Dim Sum place in the USA, I have to get the recipe from mom and make it at home!

材料 : 
2 杯/400 克 长糯米 (洗净泡水3个小时)300 克 鸡腿肉 (切块)
12 只金钱菇 或 6 只香菇 (泡发)
1 根 广式腊肠 (去肠衣,切片)

鸡肉腌料 : 
2.5 tbsp 酱油/生抽
2 tbsp 料酒/绍兴酒
2 tbsp 蚝油
2 tsp 黑酱油/晒油
1 tbsp 姜汁
1 tsp 糖
1/2 tsp 白胡椒粉
1 tbsp 麻油/香油

糯米饭调味 : 
2 tbsp 蚝油
2 tbsp 酱油/生抽
2 tsp 老抽/晒油
2 tsp 糖
1/2 tsp 白胡椒粉
1/2 tsp 食盐
1/4 tsp 五香粉
3 tbsp 红葱酥 或 4-5 只 红葱切片
2 tsp 麻油
1 cup 水

Ingredients : 
2 cups/400 gm glutinous rice (Soaked for 3 hours)
300 gm chicken thigh
12 small/6 large dried mushrooms  (Soaked)
1 link of Chinese/Cantonese sausage (Remove casing and sliced)
For chicken : 
2.5 tbsp Light soy sauce
2 tbsp Chinese cooking wine/shaoxing wine
2 tbsp oyster sauce
2 tsp dark soy sauce
1 tbsp ginger juice
1 tsp sugar
1/2 tsp white pepper powder
1 tbsp sesame oil

For glutinous rice : 
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
1/2 tsp white pepper powder
1/2 tsp salt
1/4 tsp Chinese five spice
3 tbsp fried shallot  or 4-5 shallot, peel and sliced
2 tsp sesame oil
1 cup water

 

1. 把香菇泡发,糯米浸泡好,腊肠去肠衣切片备用。

2. 鸡肉切块,加入香菇,腊肠片和所有腌料一起腌制至少一个小时。

3. 锅里热上2 大勺油,把红葱片下锅炒酥后加入糯米一起炒,如果用的是葱酥就热油后把葱酥加入后就快速加入糯米一起翻炒。加入所有糯米饭里列出的调味料,翻炒至糯米有点透明。

5. 倒入一杯水,继续翻炒至糯米呈半透明状。冷却至不烫手。

6. 在六只饭碗里分别摆入两块鸡肉,两片腊肠和香菇,淋上1小勺的腌肉酱汁。把炒好的米饭分成六份铺到鸡肉上。用个勺子把米饭压实,再在米饭上洒上 2-3大勺的水。

7. 把糯米鸡放到蒸笼里大火上汽之后蒸35分钟。
1. Soaked glutinous rice for at least 3 hours. Also soak mushrooms and Chinese sausage for around 10 minutes, remove casing  and sliced the sausage.

2. Chop chicken into 1.5 inches pieces. Marinate the chicken, mushrooms and sliced sausage with all ingredients listed under “For Chicken" for at least 1 hour.

3. Heat up 2 tbsp of oil in a cooking wok, stir in sliced shallot and fry until fragrant, or you can use ready made fried shallot. Drained glutinous rice and add it into the wok, stir fry with all seasoning listed under glutinous rice until the rice is a little crispy.

5. Pour in a cup of water and continue cooking until the rice slightly softened. Let cool.

6. Place 2 pieces of chicken, 2 mushrooms and 2 slices of sausage in the bottom of 6 rice bowls, add a tsp of the marination sauce in it. Scoop out the half-cooked rice and divide into 6 equal parts, covering the chicken pieces, press the rice down using the back of a spoon. Add 2-3 tbsp of water over the rice.

7. Steam rice for 35 minutes, serve hot with some chili sauce.

吃的时候可以加点甜辣酱,更好。

 

南洋风味–ABC 汤

 

我养孩子心比较大,俊宝的饮食是跟着他的心情和喜好更动的,从来不紧张也不强求,这样反而造就了他面对饮食没有压力,吃东西会很享受的性格。最近他勺子和叉子都用得很稳了,也渐渐开始对中国式的老火汤有兴趣,我就开始了浓汤进入了老火汤喂养模式,这款ABC汤营养美味,做了好几次俊宝都很喜欢,泡饭净喝他都爱。

这款汤在马来西亚有两个名字,有的人叫它罗宋汤,有的人叫它ABC汤。是一道很家常的汤品,小孩子尤其喜欢,用它泡饭特别好吃哦!

至于它的来源,我个人感觉它可能原来是山寨西餐里的罗宋汤的,后来根据当地人的口味慢慢地就变成这样的做法了。至于为什么也叫做ABC汤呢?那是因为马来西亚有一个小吃刨冰叫做ABC(Air Batu Campur), 色彩缤纷,冰凉甜腻可口。这款汤用各种不同的蔬菜熬好后颜色煞是好看,有点像是汤品界的ABC,所以就索性叫它ABC汤了,小孩子听起来更喜欢,会因此而吃得更多哦!

My son A’s eating patterns changes time after time, I normally go with the flow and focusing more on creating a possitive dining experience than counting what really goes into his little mouth. Over time he has developed interests with different type of foods and is more willing to try new stuff.

Since he is now handling spoon and fork well, I have started introducing more of clear soup into his diet. This ABC soup is one of the soup that he really enjoys, he likes it with some rice in it or just as it is. This soup allows me to sneak in more veggies and liquid into his meal, not to mention that I enjoy the soup as much !

 

材料:

5-6 块 排骨

1 根胡萝卜

1 只洋葱

1 只马铃薯

1 只 番茄

盐适量

注:如果喜欢也可以加入玉米/玉蜀黍,包菜一起熬,味道更好哦!

 

Ingredients:

5-6 pieces of spare ribs (around 2 inches in length)

1 carrot

1 Onion

1 Medium size potato

1 tomato

salt to taste

Note:You can also add corn, cabbage for this soup.

 

1. 把排骨洗净汆烫沥干后摆到一口锅里,注入大半锅水,煮滚后转中火煮5-8分钟。

2. 土豆/马铃薯和胡萝卜削皮切滚刀块,胡萝卜也可以用饼干模切花,俊宝回很喜欢,每回都吃好多花花胡萝卜。番茄切滚刀块备用。

3. 把胡萝卜,洋葱和土豆加入锅里,中火加盖煮30分钟后加入番茄,再煮个2-3分钟即可加盐调味。

 

1. Blanch and clean spare ribs, add 2/3 pot of water (around 8 cups), bring to boil and cook at medium for 5-8 minutes.

2. Peel potato and carrot, cut into pieces, you can also cut carrots into flower shapes using cookie cutter. Cut tomato into big pieces and keep aside.

3. Add potato, carrot and onion into the pot, continue cooking at medium for 30 minutes. Add tomato and cook for 2-3 minutes, season with salt.

 

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Nasi Goreng Kampung (Malaysian Village Style Fried Rice)

Sometime the best food that brings us right back to our memories are the simplest of all. Just like this fried rice,it is easy to prepare, and tasty to eat. The only trick is to have the right ingredients.

Malaysian out there… do you all miss this simple Nasi Goreng Kampung?

有些食物用料朴质,做法简单,可味道却特别的难忘。这个炒饭就是那样的一个食物,它不华丽,做法也可以有更多的变化,可即使在最简单的时候,它也让人觉得滋味无穷。


那些在外的马来西亚游子。你们是否还记得这一道朴质的乡村炒饭?

繼續閱讀

素食好主意 — 素食餐包(Mumbai Pav Buns)

 

我们有很多茹素的朋友,平时聚餐的时候经常会做一款孟买小吃Pav Bhaji 

吃。一般我们都会用买来的餐包请客,直到有一次我买来的餐包给忘了在冰箱里,一个月后清理冰箱时取出居然还是软软的,像新鲜出炉的一样。稍有点烘焙知识的人都知道这在没有任何添加剂的情况下是完全不可能的,后来我就不再买市售的餐包了。

昨天我们替好朋友一家践行,他们是非常严谨的素食者,我在三天前就开始研究制作这个素食餐包,翻看了好多网上的素食餐包食谱都没有一个让我满意的。后来我就决定自己研究一下,三天内我一共实验了五次才做出了最满意的这款餐包。它从色泽,口感,柔软度到味道都完全地达到了我对餐包的最高要求哦!

Many of our friends are strict vegetarians and Mumbai Pav Bhaji is one of our favourite snacks during gets together. I used to prepare this snack using the shop bought Pav/dinner rolls, until one time a bag of those Pav were left in the refrigerator and forgotten for close to a month! Long after its supposed best consumption date.

What shocked me the most was that the Pav were still as soft and fresh as it was first brought home, as an amateur baker, I know immediately that without additives and chemical ingredients, it is almost impossible to achieve such consistency! That was the last time I brought those Pavs home.

We hosted a farewell party for a family yesterday and I wanted to make Pav Bhaji with home made Pav/dinner rolls. Since my friends are strict vegetarian, thus the Pav has to be eggless. I started scrolling the internet 3 days before the party in search for a good vegetarian Pav recipe, to my surprise, not only there are less than handful of recipes available, the few that made its way to fame are mediocre to say the least.

I then decided to take things in my own hands. With a lot of calculation, a long thought process and 5 hands on attempts, I created a version of Pav that not only matches my taste, it has also passed the color, texture and softness tests!

A keeper for me and you should try it too!

Ingredients:

(A)Homemade multigrain bread flour:

120 gm of Multigrain flour

120  gm of All purpose flour

30 gm of Vital Wheat Gluten

(B)Water Roux/TangZhong:

20 gm of Homemade multigrain bread flour (See above)

100 ml/gm water

For dough:

250 gm/ 2 cup Homemade multigrain bread flour (A)
120 gm of Water Roux/TangZhong (B)
100 gm of old dough   (Note 1)
45g/ 3 tbsp sugar (Use only 1.5 tbsp for Mumbai Pav)
1/4 tsp/1.5 gm of salt
2 tsp/ 8 gm of active dry yeast
150 ml of milk/any vegan milk
30g/ 2 tbsp Butter/Margarine/coconut oil

其他:
1/2 tsp Maple syrup/molasses/honey
1/2 tsp Butter/Margarine/coconut oil

材料:

(A)自制高筋杂粮粉:

120 克 杂粮粉/Multigrain flour

120 克 中筋面粉/All purpose flour

30克 面筋粉/Vital Wheat Gluten

(B)汤种材料:

20克高筋面粉 (见上)

100 ml/克 水

面团材料:

250 克/ 2 cup 高筋杂粮粉 (A)
120 克的汤种 (B)
100 克 老面   (注 1)
45g/ 3 tbsp 糖  (如果做孟买小吃Pav,糖应减至 1.5 tbsp)
1/4 tsp/1.5 克 盐
2 tsp/ 8 克 既溶酵母
150 ml/鲜奶/植物奶
30g/ 2 tbsp 黄油/植物黄油/椰子油

其他:
1/2 tsp 枫糖浆/转化糖浆/蜂蜜
1/2 tsp 黄油/植物黄油/椰子油

1. 先制作汤种,把高筋粉和水混合,用打蛋器搅拌至没有颗粒之后中小火加热,不断地用打蛋器搅拌至面水开始糊化,继续加热至搅拌的时候面糊出现划痕而且不马上消失即可。冷却备用。

注:汤种的量可以加倍地做,剩下的汤种装到密封的容器里冷藏可以收藏一周左右,下次要用可以冰箱取出直接使用。

1. To make water roux/Tangzhong, whisk together water and bread flour until fully incorporated. Heat up on the stove at medium low and continuously stirring using a whisk until thickened. When the consistency is custard-like, it is ready. Let cool.

Note: You can prepare water roux in advance in bigger batch and store it in airtight container for up to a week

2. 把面团材料里所有的液体材料先加入面包机里,加入酵母和糖后再加入汤种,高筋杂粮粉和盐。

3. 把老面掰成小块再加入面包机里,这样可以让老面分布得更均匀。

4. 启动和面程序,揉面26分钟, (我的象印迷你面包机一个揉面程序是13分钟,走两次程序即可),盖上面包机让面团发酵成双倍大,大约需要30-45分钟,根据气候而定。

注:如果不确定面团是否已经发好,可以用干净手指沾上一点面粉插入面团测试,如果手指插入的洞口不回弹,面团即发酵好了。

5. 再次启动揉面程序给面团消气,气消得差不多的时候加入室温的黄油,继续揉至黄油全部揉入面团里为止。(大约8分钟)。

6. 在案板上抹上一点点黄油,把面团取出。此刻面团的重量应该是660-690克左右。把面团分割出九份65克的小面团,整齐地排列到一个8寸的方型烤盘里,盖上一个干净的微湿的布,进行二次发酵。

注1:剩下的面团用个干净的塑料袋装好,冷藏或冷冻起来作为下次的老面用。

2. Place all wet ingredients under dough in the bread machine or stand mixer, add active dry yeast, sugar and water roux, give it a quick stir before adding homemade bread flour and salt.

3. Break old dough into smaller pieces before adding to the machine, this will help to spread the old dough better.

4. Start the dough process on the bread machine and knead the dough for 26 minutes. I am using a Zhojirushi mini, the dough/cookie/pasta process takes 13 minutes for one cycle, I ran it twice. Cover the lid and let the dough rise to double its size, it takes around 30-45 minutes, depending on the weather/temperature in the room.

Note:To check if your dough is rising well, use a finger dusted with little flour and poke a hole into the dough, if the hole does not bounce back, it is ready.

5. Run the dough process again to knead out air in the dough, 1 minute into the process, add butter/Margarine/coconut oil and continue kneading until all of butter/Margarine/coconut oil disappeared.(takes around 8 minutes).

6. Spread a thin layer of butter/Margarine/coconut oil over rhe counter top, place the dough over the counter and cut out 100 gm worth of dough and set aside (Note 1).  Divide remaining dough into 9 equal piece, it should be around 65 gm each, shape into balls and place in 8-inch square pan, let rise in warm place.

Note 1:Store this dough in a zip lock bag and store in fridge/freezer to be used as old dough in your next batch of Pav.

7. 面团发酵至差不多双倍大的7-8成时,把烤箱预热至330F (165F)。把1/2小匙的枫糖浆/转化糖浆/蜂蜜加1.5 tsp的水混合之后刷到面团上,等待1-2分钟后再刷一次。

8. 把面团入烤箱烤制20-22分钟,取出后马上刷上一层薄薄的黄油,小心脱模。

不马上吃的话,把面包装到密封的盒子里或密封的塑料袋里收藏。

7. When the dough is about 70-80% of doubling in size, (takes about 20-30 minutes). Preheat the oven to 330F (165F), mix 1.5 tsp of water with 1/2 tsp of maple syrup/molasses/honey, brush the mixture over the bread dough, wait for 1-2 minutes and brush another layer.

8. Bake in preheated oven for 20-22 minutes or until done, remove from oven and brush a layer of butter immediately over the pavs, remove from pan and place over a cooling rack.

Store in an airtight container or ziploc bag once it is cooled.


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南乳花生猪手

春节的时候俊宝的干妈给我送了一锅她婆婆做的的南乳花生发菜猪手,味道好的不得了,我马上把食谱问了来,老人家的手艺必须要学了保留下来哦!

 

材料:

2.5 磅 猪手/猪脚

1/2 杯 花生 (泡水1-2小时)

1-2 块 南乳 (看你用的南乳块大小而定)

1/4 杯 料酒

1 tbsp 生抽/酱油

3 只 红葱  切开四瓣

3-4 瓣 蒜 切半

2-3 颗 冰糖

1-2 大勺 油

 

 

1. 把猪手入滚水里汆烫之后,用凉水洗净沥干。

2. 锅里下两大匙的油,把红葱和蒜入锅稍微煸炒,加入猪手块,煸炒至皮带点焦黄。

3. 加入南乳块煸炒1-2分钟后加入花生继续煸炒至香气溢出。

4. 加入料酒稍微翻炒之后加水盖过猪蹄,加入酱油和冰糖调味,煮滚之后转到一口深锅里,小火炖1.5-2个小时至猪蹄和花生变糯。

注:我用了慢炖锅炖,水要稍微少一些,时间要长一些,炖了3.5-4个小时。出门办事前处理好放到锅里,回家时好吃得猪手就好啦!