在床上躺了两天,终于可以爬起身来活动一下了.
这个生日蛋糕还好赶得及在我打败仗前交货,不然会让寿
星小妹失望了.开始制作这蛋糕时,已经发觉喉咙很不舒服
了,心想肯定是老毛病又犯了.所以我一步也不敢怠慢赶快
去看医生.医生告诉我喉咙已经有了一粒粒的白点和红点,
又是发炎的问题.而且还给了我两种特强的消炎药.
吃了医生开的药又连续充足休息了两天,人也比较精神了.
所以忍不住又来爬格子了.
Sunday 27 December 2009
Thursday 24 December 2009
Christmas Log Cake (圣诞树桐蛋糕)
另一味冬至汤圆
Tuesday 22 December 2009
庆冬至,吃汤圆
Saturday 19 December 2009
Wednesday 9 December 2009
Fried Pasta (炒通心粉)
因为最近工作忙, 老觉得时间不够用;所以也没什么心思想
今晚的晚餐吃什么,明晚的晚餐要煮什么.
炒通心粉也是在我懒虫俯身和不懂要煮什么时就出现在我
家餐桌上.除了喜欢吃米粉,炒通心粉是我的次选.我觉得其
实吃通心粉不一定要配义式酱料才好吃.变相的,加入自己
喜欢的配料来炒香,也有另一种风味.
(4-5人份)
1包 通心粉 (预先浸软后用热水川烫再用清水冲洗)
2tbsp 蒜泥
200 gm 芽菜
150 gm 叉烧,切丝
2 蛋,打散
1块 鱼饼,切薄片
调味料:
黑酱油
生抽
盐
麻油
胡椒粉
耗油
少许清水 (自己调整)
1.烧热锅,倒入蛋液煎成薄片,切丝,备用.
2.烧热适量油,爆香蒜泥,加入鱼饼,炒香.
3.下叉烧和通心粉炒均.
4.加入调味料,八通心粉炒至软硬适中.
5.加入蛋丝和芽菜,继续炒至芽菜微软即可.
今晚的晚餐吃什么,明晚的晚餐要煮什么.
炒通心粉也是在我懒虫俯身和不懂要煮什么时就出现在我
家餐桌上.除了喜欢吃米粉,炒通心粉是我的次选.我觉得其
实吃通心粉不一定要配义式酱料才好吃.变相的,加入自己
喜欢的配料来炒香,也有另一种风味.
(4-5人份)
1包 通心粉 (预先浸软后用热水川烫再用清水冲洗)
2tbsp 蒜泥
200 gm 芽菜
150 gm 叉烧,切丝
2 蛋,打散
1块 鱼饼,切薄片
调味料:
黑酱油
生抽
盐
麻油
胡椒粉
耗油
少许清水 (自己调整)
1.烧热锅,倒入蛋液煎成薄片,切丝,备用.
2.烧热适量油,爆香蒜泥,加入鱼饼,炒香.
3.下叉烧和通心粉炒均.
4.加入调味料,八通心粉炒至软硬适中.
5.加入蛋丝和芽菜,继续炒至芽菜微软即可.
Tuesday 8 December 2009
Japanese Light Cheesecake (日式芝士蛋糕)
一个朋友想吃的芝士蛋糕,而刚好我自己做一个也吃不完;所以
就一人一半了.
这个芝士蛋糕是照着郭子仁师傅的芝味十足的食谱做的.
材料(A):
400gm 鲜奶
250gm 奶油芝士
60gm 普通面粉,过筛
材料(B):
5粒 蛋黄
20gm 柠檬汁
材料(C):
5粒 蛋白
100gm 幼糖
1.将鲜奶和奶油芝士隔水加热,搅拌至芝士完全溶解.
2.加入筛过面粉,继续拌煮至浓稠.离火待冷,加入材料(B).
3.将蛋白和幼糖放入搅拌缸里搅拌至湿性发泡.
4.把芝士混合料慢慢拌入蛋白,拌均.
5.把混合料过筛后倒入一个已涂油铺纸的9寸烤模里.
6.以160'C及烘蒸方式烤1小时20分钟和至熟.
7.蛋糕烘好后,将烤箱门打开一条缝,让烤好的蛋糕在烤箱
内慢慢冷却.
8.将蛋糕冷藏4小时或以上.
Ingredients (A):
400gm fresh milk
250gm cream cheese
60gm plain flour, sifted
Ingredients (B):
5 egg yolks
20gm lemon juice
Ingredients (C):
5 egg whites
100gm sugar
1.Double-boil fresh milk and cream cheese until dissolved.
2.Add in sifted flour, mix well. Continue cook until thickened.
3.Remove from heat and leave to cool. Add in ingredients (B).
4.Whisk ingredients (C) until soft peak form, slowly mix
into cheese mixture.
5.Strain the mixture into a greased and lined 9 inch cake mould.
6.Steam bake at preheat oven 160'C for 1 hour 20 mins.
7.Leave cake to cool in the oven with door ajar.
8.Chill in the fridge for 4 hours.
就一人一半了.
这个芝士蛋糕是照着郭子仁师傅的芝味十足的食谱做的.
材料(A):
400gm 鲜奶
250gm 奶油芝士
60gm 普通面粉,过筛
材料(B):
5粒 蛋黄
20gm 柠檬汁
材料(C):
5粒 蛋白
100gm 幼糖
1.将鲜奶和奶油芝士隔水加热,搅拌至芝士完全溶解.
2.加入筛过面粉,继续拌煮至浓稠.离火待冷,加入材料(B).
3.将蛋白和幼糖放入搅拌缸里搅拌至湿性发泡.
4.把芝士混合料慢慢拌入蛋白,拌均.
5.把混合料过筛后倒入一个已涂油铺纸的9寸烤模里.
6.以160'C及烘蒸方式烤1小时20分钟和至熟.
7.蛋糕烘好后,将烤箱门打开一条缝,让烤好的蛋糕在烤箱
内慢慢冷却.
8.将蛋糕冷藏4小时或以上.
Ingredients (A):
400gm fresh milk
250gm cream cheese
60gm plain flour, sifted
Ingredients (B):
5 egg yolks
20gm lemon juice
Ingredients (C):
5 egg whites
100gm sugar
1.Double-boil fresh milk and cream cheese until dissolved.
2.Add in sifted flour, mix well. Continue cook until thickened.
3.Remove from heat and leave to cool. Add in ingredients (B).
4.Whisk ingredients (C) until soft peak form, slowly mix
into cheese mixture.
5.Strain the mixture into a greased and lined 9 inch cake mould.
6.Steam bake at preheat oven 160'C for 1 hour 20 mins.
7.Leave cake to cool in the oven with door ajar.
8.Chill in the fridge for 4 hours.
Sunday 6 December 2009
Braised Red Trotter Pieces (红烧猪手)
1只 猪手
2 tbsp 蒜泥
5 tbsp 辣椒糊
2 tsp 马来煎
材料(1):
1棵 青葱
8片 姜
5粒 八角
6小碗 清水
调味料:
8 tbsp 生抽
8粒 冰糖
4 tbsp 绍兴酒
1 tsp 盐
3 tbsp 麻油
2 tbsp 耗油
2 tbsp 老抽
1. 猪手砍成块状,用沸水川烫过;再以清水清洗干净.
2. 把猪手放入一个深锅里,加入材料 (1)及调味料;以大火煮沸改
用小火焖约45分钟或至猪手松软.
3.在另一个锅内,烧热2大匙油,爆香蒜泥和马来煎后加入辣椒糊.
4.将焖煮好的猪手连汁倒入锅中,煮滚后以适量粟粉水勾芡即可.
1 no front trotter
2 tbsp chopped garlic
5 tbsp chilli paste / chilli boh
2 tsp belacan
Ingredients (1):
1 stalk spring onion
8 slices ginger
5 nos star anises
5 small bowls water
Seasoning:
8 tbsp light soy sauce
8 chunks rock sugar
4 tbsp shaoxing wine
1 tsp salt
3 tbsp sesame oil
4 tbsp oyster sauce
2 tbsp dark soy sauce
1. Cut the trotter into pieces.Blanch into boiling water.
Remove and rinse with cool water, drain.
2. Put trotter pieces into a deep pot. Add in ingredients
(1) and seasoning.
3. Bring to a boil then reduce to low heat. Simmer for
about 45 minuets or until the trotter pieces are tender.
4. Heat up 2 tbsp oil in another wok, saute chopped garlic
and belacan, then add in chilli boh.
5. Add in braised trotter and gravy. Bring back to boil,
thicken the gravy with enough cornstarch solution.
2 tbsp 蒜泥
5 tbsp 辣椒糊
2 tsp 马来煎
材料(1):
1棵 青葱
8片 姜
5粒 八角
6小碗 清水
调味料:
8 tbsp 生抽
8粒 冰糖
4 tbsp 绍兴酒
1 tsp 盐
3 tbsp 麻油
2 tbsp 耗油
2 tbsp 老抽
1. 猪手砍成块状,用沸水川烫过;再以清水清洗干净.
2. 把猪手放入一个深锅里,加入材料 (1)及调味料;以大火煮沸改
用小火焖约45分钟或至猪手松软.
3.在另一个锅内,烧热2大匙油,爆香蒜泥和马来煎后加入辣椒糊.
4.将焖煮好的猪手连汁倒入锅中,煮滚后以适量粟粉水勾芡即可.
1 no front trotter
2 tbsp chopped garlic
5 tbsp chilli paste / chilli boh
2 tsp belacan
Ingredients (1):
1 stalk spring onion
8 slices ginger
5 nos star anises
5 small bowls water
Seasoning:
8 tbsp light soy sauce
8 chunks rock sugar
4 tbsp shaoxing wine
1 tsp salt
3 tbsp sesame oil
4 tbsp oyster sauce
2 tbsp dark soy sauce
1. Cut the trotter into pieces.Blanch into boiling water.
Remove and rinse with cool water, drain.
2. Put trotter pieces into a deep pot. Add in ingredients
(1) and seasoning.
3. Bring to a boil then reduce to low heat. Simmer for
about 45 minuets or until the trotter pieces are tender.
4. Heat up 2 tbsp oil in another wok, saute chopped garlic
and belacan, then add in chilli boh.
5. Add in braised trotter and gravy. Bring back to boil,
thicken the gravy with enough cornstarch solution.
Wednesday 2 December 2009
Cute?? Funny?? (维尼小雄内衣蛋糕)
我很喜欢这个蛋糕的设计.相比起之前的蕾丝款;可爱型还是我的
首选.
当vy在电话里向我提出她对这个蛋糕的设计要求时,我的头脑还
不能想像到她所要的是什么.后来经她解释过后我才明白这款内
衣蛋糕要有两个2D的维尼小雄脸附在前面.
vy告诉我因为这个寿星的名叫 Winnie,很自然地也用了这个设计.
首选.
当vy在电话里向我提出她对这个蛋糕的设计要求时,我的头脑还
不能想像到她所要的是什么.后来经她解释过后我才明白这款内
衣蛋糕要有两个2D的维尼小雄脸附在前面.
vy告诉我因为这个寿星的名叫 Winnie,很自然地也用了这个设计.
Creme Caramel (焦糖布丁)
相隔了两年的时间,我才敢再鼓起勇气做这个焦糖布丁。上一次
做得布丁不够滑,布丁给我烤过了火,太老了。这一次,我做得
很小心翼翼;好可惜,焦糖给我煮过了火,吃进嘴里时带有一点
苦味。
食谱分享:
糖浆材料:
150 gm 糖
2 tbsp 清水
2 tbsp 热水
布丁材料:
250 gm 糖
800 gm 鲜奶
200 gm 动物性鲜奶油
6粒 全蛋
3粒 蛋黄
1 tsp Vanilla Essence (随意)
1.糖浆:把糖和清水以小火煮至金黄色。
2.加入热水搅均,倒入已涂油的布丁烤杯或一个9寸烤模里。备用。
3.布丁:将糖和鲜奶拌均,以小火煮至糖溶解。
4.慢慢加入鲜奶油,拌均。
5.将鸡蛋以一深碗内搅拌均匀,徐徐拌入鲜奶混合料。
6.将已拌均的布丁混合料倒入已盛有糖浆的布丁杯里。
7.放进烤炉,以水浴法和160'C烘1小时.
8.待布丁冷却后,放入冰箱冷藏后再食用。
Recipe to share:
Ingredients for caramel:
150 gm sugar
2 tbsp cold water
2 tbsp hot water
Ingredients for pudding:
250 gm sugar
800 gm milk
200 gm whipping cream
6 nos whole eggs
3 nos egg yolks
2 tsp vanilla essence, optional
1.For caramel : Boil sugar and cold water to caramel stage with
low heat.
2.Add in hot water and mix well. Pour caramel into greased
pudding dish or a 9 inch round mould. Set aside.
3.For pudding : Melt sugar together with milk with low heat.
4. Stir in whipping cream, mix well.
5.Lightly beat eggs,stir into milk and cream mixture.
6.Pour pudding mixture into prepared dish. Bake with water
bath at 160'C for 1 hour.
7.Serve chilled.
做得布丁不够滑,布丁给我烤过了火,太老了。这一次,我做得
很小心翼翼;好可惜,焦糖给我煮过了火,吃进嘴里时带有一点
苦味。
食谱分享:
糖浆材料:
150 gm 糖
2 tbsp 清水
2 tbsp 热水
布丁材料:
250 gm 糖
800 gm 鲜奶
200 gm 动物性鲜奶油
6粒 全蛋
3粒 蛋黄
1 tsp Vanilla Essence (随意)
1.糖浆:把糖和清水以小火煮至金黄色。
2.加入热水搅均,倒入已涂油的布丁烤杯或一个9寸烤模里。备用。
3.布丁:将糖和鲜奶拌均,以小火煮至糖溶解。
4.慢慢加入鲜奶油,拌均。
5.将鸡蛋以一深碗内搅拌均匀,徐徐拌入鲜奶混合料。
6.将已拌均的布丁混合料倒入已盛有糖浆的布丁杯里。
7.放进烤炉,以水浴法和160'C烘1小时.
8.待布丁冷却后,放入冰箱冷藏后再食用。
Recipe to share:
Ingredients for caramel:
150 gm sugar
2 tbsp cold water
2 tbsp hot water
Ingredients for pudding:
250 gm sugar
800 gm milk
200 gm whipping cream
6 nos whole eggs
3 nos egg yolks
2 tsp vanilla essence, optional
1.For caramel : Boil sugar and cold water to caramel stage with
low heat.
2.Add in hot water and mix well. Pour caramel into greased
pudding dish or a 9 inch round mould. Set aside.
3.For pudding : Melt sugar together with milk with low heat.
4. Stir in whipping cream, mix well.
5.Lightly beat eggs,stir into milk and cream mixture.
6.Pour pudding mixture into prepared dish. Bake with water
bath at 160'C for 1 hour.
7.Serve chilled.
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