广东式的手工面。赵赞！孩子们都说赞。
Showing posts with label AY-receipe. Show all posts
Showing posts with label AY-receipe. Show all posts
Tuesday, March 23, 2010
Thursday, September 10, 2009
Thai - 芒果salad
我的最爱之一。酸酸辣辣很开胃哦！
你也可以试试在家里动手做。。 很简单的。
材料肯定少不了
1。青芒果 - 1 粒， 少许红萝卜（可不放）- 切丝和泡冰0.5分钟
2。3粒小葱头 - 切片
3。2 条指天椒 - 切粒 （个人喜好，可多放）
4。适量的虾米/银鱼/鱿鱼 - 烘和切碎/丝
5。适量花生 - 少许和烘或先成的（去皮和切碎）
6。糖或耶糖 - 1 汤匙
7。适量酸酐或柠檬汁 - 1 汤匙 （如果不够酸）
8。南疆花- 切碎 - 1 小/大匙 （个人喜好）
9。鱼露 - 1 汤匙
10。糖或耶糖 - 1 汤匙
先把辣椒 （压一压），鱼露， 糖和酸酐汁混合均匀，然后把所有的材料一起搅拌即可。现吃或冷冻后吃都可以。
你也可以试试在家里动手做。。 很简单的。
材料肯定少不了
1。青芒果 - 1 粒， 少许红萝卜（可不放）- 切丝和泡冰0.5分钟
2。3粒小葱头 - 切片
3。2 条指天椒 - 切粒 （个人喜好，可多放）
4。适量的虾米/银鱼/鱿鱼 - 烘和切碎/丝
5。适量花生 - 少许和烘或先成的（去皮和切碎）
6。糖或耶糖 - 1 汤匙
7。适量酸酐或柠檬汁 - 1 汤匙 （如果不够酸）
8。南疆花- 切碎 - 1 小/大匙 （个人喜好）
9。鱼露 - 1 汤匙
10。糖或耶糖 - 1 汤匙
先把辣椒 （压一压），鱼露， 糖和酸酐汁混合均匀，然后把所有的材料一起搅拌即可。现吃或冷冻后吃都可以。
Friday, May 22, 2009
AY-Thai 蒸木薯糕
这泰国风味的蒸木薯糕可是一级棒！不信吧！口感可真是QQ的还很柔软，只吃一口是不够的，你肯定要多吃几个。这可要多谢老师的秘方。 我的老师可是名厨的闲内助，来头不小。
蒸木薯糕
Use same cup to measure)
Ing A
2 cup - tapioca grated
1 cup - water
3/4 cup - sugar
1 cup - coconut grated
Colouring + essense (Optional)
Ing B
3/4 cup - coconut grated + little bit salt (steam for 5mins) set aside for coating.
Mixed all the above for 5minutes and pour into the hot tray, steam for 25-30mins.
(steam tray till hot to prevent sticky)
Let it cool then cut & coat with the coconut.
Ing A
2 cup - tapioca grated
1 cup - water
3/4 cup - sugar
1 cup - coconut grated
Colouring + essense (Optional)
Ing B
3/4 cup - coconut grated + little bit salt (steam for 5mins) set aside for coating.
Mixed all the above for 5minutes and pour into the hot tray, steam for 25-30mins.
(steam tray till hot to prevent sticky)
Let it cool then cut & coat with the coconut.
Thursday, May 21, 2009
Wednesday, May 20, 2009
AY-咸肉粽 & Nyonya 粽
等候名单可长呢。。。 今年没希望乐，明年吧！
馅料可多，有猪肉，鸡肉，腊肠，栗子，香菇，吓米，咸蛋，白眉豆。。。。 今年添了新口味。。 娘惹粽，味道还不赖呢。 都快吃光乐。
咸肉粽 (
还可以吧?)
Nyonya 粽
Friday, April 24, 2009
Sunday, April 19, 2009
Tuesday, March 24, 2009
AY-烧卖
刚刚出炉。。 还可以吧！
Ingredients:-
a) Prawns & meat (massaged with corn flour & raised) cut or diced, add 1 tsp salt, 1 tsp sugar, 1/2 egg, a little pepper, 1 table spoon sesame oil, 1 tsb oyster sauce, 1 1/2 tsb corn flour, mushroom, water chestnuts and chopped onion (optional).
b) wanton skin (can get from supermarket)
Knead (A) throughly until a bit sticky and rest in fridge for 30 mins and wrap with wanton skin and steam for 10 minutes. (greased the plate before place the siew mai)
Ingredients:-
a) Prawns & meat (massaged with corn flour & raised) cut or diced, add 1 tsp salt, 1 tsp sugar, 1/2 egg, a little pepper, 1 table spoon sesame oil, 1 tsb oyster sauce, 1 1/2 tsb corn flour, mushroom, water chestnuts and chopped onion (optional).
b) wanton skin (can get from supermarket)
Knead (A) throughly until a bit sticky and rest in fridge for 30 mins and wrap with wanton skin and steam for 10 minutes. (greased the plate before place the siew mai)
Sunday, March 1, 2009
AY-Chicken pie/curry puff/hot dog puff
AY-Chicken pie/curry puff/hot dog puff
Short pastry:-
500g flour
250g butter
Rub butter with flour to form sandy texture and add 100ml ice cool water & salt to form a dough. Rest in fridge for 20mins.
Puff pastry:-
250g flour
250g pastry margarine
Rub 60g pastry margarine with flour to form sandy texture and add 100ml ice cool water (add few drop lemon juice) & salt to form a dough. Rest in fridge for 20mins.
190g pastry margarine cut in rectangle cube and place on the 2/3 of the dough (rolled rectangle) and fold 3 fold and rest in fridge for 20mins. Repeat to roll and fold the dough 4 to 6 times and the pastry is ready for use.
Chicken pie filling:-
100g butter melted and add 100g flour mix well. Then add chicken stock (boiled chicken meat water) and stir till turn thicken.
Add cooked carrots, chicken cubes, mushrooms and peas, mixed well and set aside till cool.
Fill the pie base with short pastry and put in the fillings, egg wash the edges and cover with a disc of puff pastry and egg wash the top.
Bake at 180 degree oven till golden brown.
Curry puff filling:-
Stir fry onion (small cubes) and add cubes potatos & chicken (cooked) till fragrances. Add in curry powder, salt & soya souce. Set aside till cool.
Place the filling on disc puff pastry (egg wash the edges) and envelop the filling. Egg wash and bake at 180 degree till golden brown (30mins)
Sausage roll:-
Cut puff pastry into rectangle (2cm x 8 cm) and place the sausage on the center. Egg wash the edges and fold the pastry to half. Egg wash and bake at 180 degree till golden brown (30mins)
Short pastry:-
500g flour
250g butter
Rub butter with flour to form sandy texture and add 100ml ice cool water & salt to form a dough. Rest in fridge for 20mins.
Puff pastry:-
250g flour
250g pastry margarine
Rub 60g pastry margarine with flour to form sandy texture and add 100ml ice cool water (add few drop lemon juice) & salt to form a dough. Rest in fridge for 20mins.
190g pastry margarine cut in rectangle cube and place on the 2/3 of the dough (rolled rectangle) and fold 3 fold and rest in fridge for 20mins. Repeat to roll and fold the dough 4 to 6 times and the pastry is ready for use.
Chicken pie filling:-
100g butter melted and add 100g flour mix well. Then add chicken stock (boiled chicken meat water) and stir till turn thicken.
Add cooked carrots, chicken cubes, mushrooms and peas, mixed well and set aside till cool.
Fill the pie base with short pastry and put in the fillings, egg wash the edges and cover with a disc of puff pastry and egg wash the top.
Bake at 180 degree oven till golden brown.
Curry puff filling:-
Stir fry onion (small cubes) and add cubes potatos & chicken (cooked) till fragrances. Add in curry powder, salt & soya souce. Set aside till cool.
Place the filling on disc puff pastry (egg wash the edges) and envelop the filling. Egg wash and bake at 180 degree till golden brown (30mins)
Sausage roll:-
Cut puff pastry into rectangle (2cm x 8 cm) and place the sausage on the center. Egg wash the edges and fold the pastry to half. Egg wash and bake at 180 degree till golden brown (30mins)
Saturday, February 28, 2009
AY-泡菜
谁有泡菜料理秘方？
刚刚在电视节目看到泡菜料理秘方。。。
材料有：-
大白菜以冷盐水（粗盐和冷水）淹4个小时
淹料（混合）：-
白萝卜切成丝和青葱切成段
姜，蒜，葱切成碎
5 spoon 鱼露
5 spoon 辣椒粉
3/4 spoon 幼盐
1 spoon 白芝麻
1 spoon 甘蔗糖
很想试试看！
刚刚在电视节目看到泡菜料理秘方。。。
材料有：-
大白菜以冷盐水（粗盐和冷水）淹4个小时
淹料（混合）：-
白萝卜切成丝和青葱切成段
姜，蒜，葱切成碎
5 spoon 鱼露
5 spoon 辣椒粉
3/4 spoon 幼盐
1 spoon 白芝麻
1 spoon 甘蔗糖
很想试试看！
Friday, February 27, 2009
AY-Log cake 树桐蛋糕
Christmas Log-cake
Ingredients:-
65gm Plain flour (sieve)
3/4 tea spoon Baking powder (sieve)
40gm Corn Flour (sieve)
4nos cool whole eggs + 1no cold egg yolk
100gm Castor sugar
3 tea spoon Ovalette (乳化剂）
50ml cool water
50gm Melted butter + 2 tea spoon Chocolate paste (add in after all beat)
Topping
100gm Fresh cream (beat with high speed)
200gm Blueberry pie filling
100gm Dark Converture chocolate (melted)
Methods
Beat at slow speed for 1 min and turn to high speed till thick and creamy. Then add in melted butter & chocolate paste. Pour into tray (greased & lay baking paper) and bake for 8-10mins. Take out and cool on rack.
Spread fresh cream, blueberry pie filling and roll it up. Decorate it into log cake with fresh cream & chocolate. No to forget christmas decoration..ie, deer, snow powder, mushroom & etc
Tuesday, February 24, 2009
AY-Butter cookies
AY=Butter cookies
Ingredients:-
340 gm plain flour (sieve)
250 gm salted butter
115 gm icing sugar
1/2 tea spoon vanilla
1 no of eggs
Methods
1.Beat salted butter & icing sugar & vanilla until creamy white, add eggs and mix well.
2. Add flour and mix well.
3. Use a star noozle to pipe out the dough on the greased tray at desire pattern and bake for 15-20mins.
Ingredients:-
340 gm plain flour (sieve)
250 gm salted butter
115 gm icing sugar
1/2 tea spoon vanilla
1 no of eggs
Methods
1.Beat salted butter & icing sugar & vanilla until creamy white, add eggs and mix well.
2. Add flour and mix well.
3. Use a star noozle to pipe out the dough on the greased tray at desire pattern and bake for 15-20mins.
AY-Chocolate buttercake
AY-Chocolate buttercake
Ingredients:-
120 gm plain floir (sieve)
1 table spoon cocoa powder (sieve)
3/8 tea spoon baking powder (sieve)
1/8 tea spoon baking soda (sieve)
35 gm Milk + 40 gm dark couverture chocolate (Double boil till melt & mixed well with milk)
1 tea spoon chocolate paste/emulco
120 gm salted butter
120 gm castor sugar
2 nos of eggs
Methods
1.Beat salted butter & castor sugar until creamy white, add eggs (1 at a time) and chocolate mixtures (milk+dark chocolate+chocolate paste) and mix well.
2. Fill the mould 3/4 full and bake for 30-40mins.
Ingredients:-
120 gm plain floir (sieve)
1 table spoon cocoa powder (sieve)
3/8 tea spoon baking powder (sieve)
1/8 tea spoon baking soda (sieve)
35 gm Milk + 40 gm dark couverture chocolate (Double boil till melt & mixed well with milk)
1 tea spoon chocolate paste/emulco
120 gm salted butter
120 gm castor sugar
2 nos of eggs
Methods
1.Beat salted butter & castor sugar until creamy white, add eggs (1 at a time) and chocolate mixtures (milk+dark chocolate+chocolate paste) and mix well.
2. Fill the mould 3/4 full and bake for 30-40mins.
AY-Pineapple tarts
Pineapple Tarts
Ingredients [35-40pieces]
Filling (A)
3 x Pineapple
200gm Sugar/rock sugar
Skin (B)
180gm Plain flour
25gm Milk powder (Bakeable)
125gm butter
25gm castor sugar
1/4 tea spoon Vanilla/vanillin
1 no egg yolk
1/2no egg white
Glazing (C)
1no egg yolk
1/2 egg white
Methods
1.Grate (A), drain off half of the juices and boil till half dried, add in sugar. Cook with slow fire till dry. Set-aside (cool) and roll into ball at desire size.
2. Preheat the oven at 180 degree. C for 15mins. Prepare trays, greased.
3. Sieve the flour & milk powder.
4. Beat the butter, sugar & valilla till creamy white from slow to medium speed. Slowly add in sieved flour.
5. Add in egg yolk & egg white and beat till well mix.
6. Fold to form smooth dough and roll into desire size to wrap the pineapple ball (A)
7. Glaze the tart with (C).
8. Bake for 10-15mins, remove and glaze again, continue baking for another 10mins till golden brown.
Cool cookies before storing.
Ingredients [35-40pieces]
Filling (A)
3 x Pineapple
200gm Sugar/rock sugar
Skin (B)
180gm Plain flour
25gm Milk powder (Bakeable)
125gm butter
25gm castor sugar
1/4 tea spoon Vanilla/vanillin
1 no egg yolk
1/2no egg white
Glazing (C)
1no egg yolk
1/2 egg white
Methods
1.Grate (A), drain off half of the juices and boil till half dried, add in sugar. Cook with slow fire till dry. Set-aside (cool) and roll into ball at desire size.
2. Preheat the oven at 180 degree. C for 15mins. Prepare trays, greased.
3. Sieve the flour & milk powder.
4. Beat the butter, sugar & valilla till creamy white from slow to medium speed. Slowly add in sieved flour.
5. Add in egg yolk & egg white and beat till well mix.
6. Fold to form smooth dough and roll into desire size to wrap the pineapple ball (A)
7. Glaze the tart with (C).
8. Bake for 10-15mins, remove and glaze again, continue baking for another 10mins till golden brown.
Cool cookies before storing.
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