Thursday, October 30, 2014

南瓜蛋糕 (Pumpkin Cupcake)



上星期妹妹送来了好吃的南瓜蛋糕。
我家好久都没有蛋糕的踪影了;
吃起来太香太好吃了。
等不及他的食谱,我只好在网上随便找了个替代。
还好成品还算不差。
南瓜��️终于圆满结束了。
我也想暂时结束一下,年尾总是有太多的东西要办;
想早一点把要做的,该做的事情给办妥,
然后回家去过圣诞。
嘻嘻嘻。。。。心里就是一直想趴趴走才,
很没出息的女人。



Recipe refers to: Eat.Bake.Love 


Brown Butter Pumpkin Cupcakes
(From Martha Stewart Cupcakes)

Ingredients:

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground gloves
  • 1 cup pumpkin puree 
  • 1 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
Method:

  1. Preheat oven to 170C.
  2. Melt butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat; let cool.
  3. Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. 
  4. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.
  5. Divide batter evenly among lined cups. Bake for 20 mins or until a cake tester inserted in centres come out clean. 



This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

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Sunday, October 26, 2014

金瓜菜脯碗仔糕(Preserved Turnip Pumpkin Rice Pudding)


懒洋洋的我,睡了一个很香很长的午觉。
原本觉得睡饱了,精神应该非常旺盛;
可惜,才不到几小时,我的睡虫又来侵犯了。
一个贴子,还得分期付款才能完成。
年纪大了,想不承认都不行。
体力一年不如一年;老花更是死命的向我招手。
任我如何使劲法宝,也不得不向岁月低头。
医学上常说女人吃南瓜好处多多;
即能补中益气又能养颜防老。
所以这个月的南瓜主题还真的合我心意。
从大家上的食谱里,参考和学到很多新奇的南瓜食谱。
我也贪玩,来个南瓜碗仔糕。
没有想到加入南瓜的碗仔糕一样的好吃。
第一次,我怕糕会太软,所以加了一点碱水。
但是第二次做时,不加了。
成品依然是 Q Q 的,我特别喜欢。
可能是很久都没有做这个了,所以吃起来觉得特别香。
我想,以后再做这个糕点,可以有更多的口味和变化了。
比如加入菠菜,水果泥和黑米,都应该会给人眼前一新的感觉。


Ingredients:

  • A: 150g rice flour, 20g tapioca flour, 25g wheat flour, 200ml water
  • B: 70g pumpkin puree
  • C: 625ml hot water, 1tbsp oil
  • D: 2tbsp oil, 150g preserved sweet turnip, 1tbsp sugar, 2tbsp diced garlic, 1tbsp sweet soy sauce, 1tsp salt
  • E: 200g palm sugar, 2tbsp water, 1tbsp sweet soy sauce

Method:
  1. Mix A and stir until well combined. Set aside for 1 hour.
  2. Mix in B, Stir to combined.
  3. Pour in hot water in (2) and stir well. Add in oil and mix well.
  4. Pour the batter into small cups. Steam for 12mins, set aside to cool.
  5. Heat oil in wok, stir fry garlic until fragrant. Add in preserved turnip and continue frying until fragrant. Add in seasoning and stew under low heat for 5 mins Set aside.
  6. For sauce, heat up E until palm sugar is dissolved. Set aside.
  7. Remove rice pudding from cup. Top up with some preserved turnip and palm sugar sauce. Serve.



This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

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Friday, October 17, 2014

涩嫩南瓜牛油蛋糕 Pumpkin Butter Cake (Mrs NgSK's Butter Cake)

天气变暖和了;
我的头也跟着气候的上升而感觉热乎乎的。
我这个人有个怪病,
天气再冷我也能够抵挡,
就是不能忍受那火球般热烘烘的太阳。
尤其在没有白云空荡荡的蓝天下,
太阳一冒出来,我的眼睛第一时间就抗议了。
接下来就是我非得吃败仗。
不敢出门,天天躲在家里是上上策。
看见大家都在为那大南瓜忙进忙出,
我反正也闲在家里,
就凑凑热闹吧!
千变万化的南瓜贴子,看得我眼花缭乱。
最后决定做个简单的牛油蛋糕。
话说这牛油蛋糕嘛,那天在马六甲和妹妹一起试做了,
果然名不虚传,很好吃。
今天就加入南瓜,没想到我老公特别喜欢。
总算有收获。

食谱取自:Table For 2..or more ~ Mrs NgSK's Butter Cake

Ingredients:


  • 230g Salted Butter, Softened (Cool at 18-20C, not glossy)
  • 200g Eggs, No shell (4 Medium Eggs)
  • 50g + 150g Sugar
  • 200g Self Raising Flour, Sifted
  • 60ml Milk
  • 1 Vanilla Bean, Seeds Scraped (or 1 tsp vanilla extract)
  • 150g pumpkin (part of it thinly slice, part of it cut in small cube)
Method:
  1. Heat up a small pot with 2-3 tbsp sugar and some water. Add in cube of pumpkin. Boil for few mins and cool on kitchen towel. 
  2. Continue with the process by adding in slices of pumpkin. Set aside for garnishing.
  3. Preheat oven at 160C. Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)
  4. Separate the eggs, and place the whites into a medium sized bowl.
  5. Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
  6. Cream butter and 150gm sugar until pale and fluffy. Add in vanilla paste and and beat for a while. 
  7. Mix in egg yolks one by one and beat well after each addition.
  8. Pour in half the flour and mix on low speed until incorporated.
  9. Add in milk in 2 additions and mix until well incorporated and then mix in balance of flour.
  10. Mix half the egg whites in and mix on low speed.
  11. Pour the balance of egg whites in and FOLD. 
  12. Pour batter into pan and level.
  13. Bake for 45-50 minutes or until skewer comes out clean.
  14. Make few slits on top of cake and arrange the pumpkin slices on. Brush surface of cake with remaining sugary pumpkin water.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)






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Tuesday, October 14, 2014

黑牛肉咖喱 (Black Beef Dry Curry Chef Ismail)



回了一趟家乡,心情是美好的。
看到祖母和外婆都健康平安,心里踏实了很多很多。
多少年了,两姐妹都没有在同一张床上睡觉;
那种感觉还真是奇妙。
聊着聊着。。就这样睡着了。
两个没有老公在身边的女人,再加一个小妹,
就这样叽叽喳喳,闲着,逛着,吃着,很快的一个星期就溜走了。
有家人在身边是幸福的。
但是,人在大马,心里却很想念在澳洲的老公。
孩子也很想念爸爸。
无可否认,他确实是我们心中最重要的人。

嗯。。今天就来个家乡牛肉饭吧!
这个食谱,我和朋友Diana都很喜欢。
第一次吃时,我们都有惊喜,喜欢。
做法有点复杂,但是做香料时,多做一些冷藏;
那么下次就不麻烦了。

食谱取自 MAsam Manis ~ Daging Masak Hitam Chef Ismail

Ingredients:
  • 1kg diced beef
  • 15 curry leaves, 8 shallots, 5 cloves garlic, 1 inch ginger, 2 tbsp chilli paste, 1 cinnamon stick (Blend Rempah together)
  • 2 tbsp meat curry powder 
  • 4 tbsp sweet soy sauce, salt and sugar to taste
  • 2 green chilli & 2 red chilli, deseeded and slit into halves
  • 2 tomatoes, quartered
  • 125 ml coconut milk
  • 1tsp tamarind paste 
Method:
  1. In a small bowl, stir curry powder and some water to create a paste. Set aside.
  2. Add curry leaves, halves green and red chilli to hot oil and fry until fragrant. Set aside the chillies.
  3. Add in blended rempah and curry paste and stir to combine. Fry for 15 minutes or until the oil begins to separate.
  4. Add tomatoes, beef, dark soy sauce and water (enough to cover the beef) and cook until the beef is tender on medium heat (around 1 1/2 hours)
  5. Add in  coconut milk and tamarind paste and continue cooking on low heat or until the gravy has  thickened and dark brown.
  6. Season with salt and sugar to taste.
  7. Stir in fried green n red chillies and serve with rice.




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Wednesday, September 24, 2014

黄梨酥饼(Pineapple Tarts)

假日老公不在家是少有的。
也好,难得我一个人,乐得清静。
收拾冰箱时,看到上两个星期拌好的黄梨馅料。
一直想做,但苦于没时间,就这样一直搁着。
既然闲着,我就开始动手做了它。
之前就一直很想做这看来比较容易的食谱。
但是,看容易,要做到工整还不是一般的容易。
这个食谱和做法,我本人还是很喜欢。
最重要是不用多多模具也可以做到;而且好吃。
值得一提的是我还是第一次把炼乳加入蛋黄里再扫面。
其实也没什么特别,但是挺新鲜的感觉。
好像学了一样新事物,很高兴。
这个看来能用在面包上,应该不错。
下次会尝试的。

Recipe adapted from Indochine Kitchen


Ingredients ( pineapple jam ):
  • 2kg pineapple, roughly 4 medium size pineapples
  • 500g sugar (I mixed in some rock sugar)
  • 3 cloves, 5cm cinnamon stick
Ingredients ( cookies ):
  • 200g butter
  • 50g confectioners' sugar
  • pinch of salt
  • 40g powdered milk
  • 280g flour, low gluten or all purpose
  • 20g cornflour
  • 2 egg yolks
For egg wash:
  • 3 egg yolks
  • 1/4 tsp condensed milk
Method ( pineapple jam ):
  1. Puree pineapple in an electric blender till smooth.
  2. Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat, stirring continually until thicken and can be piped or rolled, remove from heat.
  3. Cool completely before use.
Method ( cookies ): 
  1. Sift flour, milk powder and corn flour.
  2. Cream butter and sugar till light and fluffy.
  3. Add egg yolk, one at a time. Mixed well.
  4. Add in (1) flour mixture and beat over low speed to form a soft dough.
  5. Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.
  6. Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
  7. Use a sharp knife to cut them up into 4cm log and arrange on baking tray.
  8. Preheat oven to 160C.
  9. Egg wash twice.
  10. Bake in preheated oven 15-20 mins or till golden.
  11. Cool and store in airtight container.



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Tuesday, September 23, 2014

巧克力粒饼干 (Double-Choc Chips Cookies)

很久没有和女儿一起烘焙了。
她一直嚷着要做 choc-chip  cookies, 因为她说她最喜欢吃这饼干。
是吗?为什么我一直都不知道的?
我呢?不喜欢吃这种饼干。
我宁愿吃乒乓牌的苏打饼,也不愿意吃这种甜甜的饼干。
既然她都开口了,我也不想扫兴;
两个人很快的就把这饼干做好了,
然后就是痴痴的等吃。
抱着两罐饼干,一面看电影,一面吃着,
看来她真的很享受哦。
也好,至少她也上了一堂烘焙课。
这种简单的食谱很适合她这种年龄,
是时候让她自己学着做喜欢的食谱了。

Recipe adapted from Donna Hay

Ingredients:
  • 125g butter, chopped
  • 1 cup caster sugar (i used brown sugar)
  • ½ teaspoon vanilla extract
  • 1 egg
  • ⅓ cup (80ml) milk
  • 2 cups (300g) plain (all-purpose) flour
  • 1 tsp baking powder
  • 1 cup dark & white chocolate chips
Method:
  1. Preheat oven to 180°C (355ºF). 
  2. Place the butter, vanilla, sugar, egg, milk, flour, cocoa and baking powder in a food processor and process until a soft dough forms. 
  3. Place dough in a bowl and stir through the chocolate chunks. Shape 2 tablespoons of dough into flat rounds and place, allowing room to spread, on baking trays lined with non-stick baking paper. 
  4. Bake for 15 minutes or until brown. Cool on trays. Makes 18. 
  5. To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be a deep brown colour. Cool on trays as the cookies will continue to cook after you’ve removed them from the oven.


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