Friday, May 31, 2013

蒸迷你鲜橙奶油蛋糕 Steamed Mini Orange Butter Cake

哗!哗!哗!又是蒸迷你蒸糕
好香好松软的鲜橙奶油蛋糕
在蒸的时候鲜橙香慢慢的散发出来
飘香到整个厨房再散发到整屋子哦!
材料Ingredients:
鸡蛋 2 eggs
面粉 160g flour
发粉 1 teaspoon baking powder
幼糖 100g caster sugar
牛油 150g butter
鲜橙皮屑 lfresh orange zest (from 1 orange)
鲜橙汁 orange juice (from 1 orange)

把牛油和糖打发
将鸡蛋一粒一粒的加入继续打发
然后加入面粉和发粉拌匀
鲜橙皮屑鲜橙汁加入面糊拌匀
将面糊用汤勺入抹了油的蒸盘
放进已烧开水的蒸锅
用中火蒸大约15-20分钟 
(竹签插入蛋糕体,拿出不沾黏,即熟透)
cream butter and sugar in mixer bowl until fluffy
add in egg one at a time and cream until fluffy
fold in the flour and baking powder slowly and mix well
add in the oange juice and orange zest into batter and mix well
scoop into the greased steam pan 
steam in the boiling hot water for about 15-20 minutes
to check the readiness by using toothpick
if the tooth pick come out clean, then it ready





香蒸糯米饭 Steamed Glutinous Rice


材料Ingredients:
糯米 300g glutinous rice
腊肠润肠(切粒) 2 each Chinese sausage (diced)
香菇(切粒) 8 pieces mushroom 
虾米 1/2 bowl dried shrimps 
蒜末和洋葱末 minced garlic and shallot
香葱粒 diced spring onion

调味料:盐,生抽,老抽,胡椒粉,料酒蚝油
seasoning: salt, soy sauce, thick soy sauce,
pepper, shao xin wine, oyster sauce
糯米先用冷水浸泡4小时或隔夜
香菇及虾米先用冷水泡软
热油爆香香菇及虾米备用
蒸熟腊肠润肠备用
热油少许麻油,
放入蒜末和洋葱末小火炒至微焦 
加入糯米翻炒片刻
然后加入调味料
慢慢的加入水
(分次加,不要让米太软) 
加入香菇及虾米炒出香味 
最后加入蒸熟腊肠润肠拌匀
再拌入香葱粒
炒至七分熟
盛入抹过油的蒸盘
蒸到一半时再搅拌糯米饭
大火蒸20-30分钟或至熟透即可
soak the glutinous rice for at least 4 hours or overnight
stir fry the mushroom and dried shrimp set aside
steam the sausages and set aside
heat cooking oil and some sesame oil in wok
stir fry the minced garlic and shallot until slightly burn
add in glutinous rice and stir fry for a while
slowly add in water
(do not add too much water at one time)
add in seasoning to taste
add in fried mushroom and dried shrimps and mix well
add in the steamed diced sausages and mix well
lastly mix in the diced spring onion
cook the rice until almost cooked
place it into the greased steam pan
mix and stir the rice during half way steaming
steam in high heat for about 20-30 minutes or until the rice is cooked







Thursday, May 30, 2013

香辣排骨炖莲藕 Stewed Spicy Ribs with Lotus Root

嗯!这道香辣排骨炖莲藕很特别
味道带辣又带点甜,很好吃,喜欢这个口味。
食谱取自心食谱
材料Ingredients: 
排骨 (切块) 500g pork ribs 
莲藕 (切片) 1 bowl sliced lotus root
辣椒干 dried chili
八角和丁香花 clove & star anise
冰糖 rock sugar
绍兴酒,生抽和老抽适量 
shao xin wine, soy sauce & thick soy sauce to taste

排骨煮沸后捞出沥干水分 
烧热油锅放入八角,丁香花,辣椒干及冰糖,用小火炒香 
待锅中香味很浓及冰糖溶化时加入排骨翻炒片刻 
从锅边淋入料酒,生抽加水和老抽煮滚
再放入莲藕加盖小火炖约1小时 
把锅中的八角,丁香花,辣椒干等尽量捞出
改中火收汤汁浓稠即可熄火起锅
boil the ribs and drain the water set aside
heat oil in pot and in low heat
stir fry clove, star anise, dried chili and rock sugar
stir fry until strong smell and the rock sugar dissolves
add in the ribs and stir fry for a minute
add in the wine, soy sauce and thick soy sauce 
then add in water to cover and lotus root
covered and simmer in low heat for around 1 hour
remove the star anise, clove and dried chili 
turn to medium heat and thicken the soup 







高丽参须炖鸡汤 Stewed Ginseng Chicken Soup

超简单的炖鸡汤,
买了一包“现成”的高丽参须炖鸡汤汤料,
再买两只鸡腿,就这么简单啦!

材料Ingredients:
鸡腿 2 pieces drumstick
高丽参须炖汤料 1 packet ginseng soup ingredient 
盐适量 salt to taste

鸡腿洗净放入褒里
将全部材料入褒里加清水煮沸
改以小火炖约2个小时,以少许盐调味即可
clean and wash the drumkstick
together with all soup ingredients place into the pot
add in water and bring to boil
turn to small heat and boil for at least 2 hours
add salt to taste



Monday, May 27, 2013

紫菜蛋花汤 Seaweed Egg Soup

紫菜蛋花汤 ~ 最。。。最简单的汤
健康又好喝而且老少咸宜哦!

材料Ingredients:
紫菜 2 pieces seaweed 
鸡蛋 2 eggs
蒜末和洋葱末 minced garlic and shallot
鸡精粉 1 teaspoon chicken stock powder
盐和胡椒粉适量 salt and pepper 

鸡蛋加点盐打散
紫菜稍微洗一下
锅放一汤匙油稍微爆香
加入水煮开转小火然后加入紫菜
再将打好的蛋液慢慢倒入弄出蛋花
最后加点盐,鸡精粉和胡椒粉调味就可以了

也可以稍微放点葱花
beat the egg and add in some salt
clean the seaweed and drain
add 1 tablespoon oil in wok
stir fry in minced garlic and shallot
add in water and bring it to boil
turn to low heat add in seaweed
slowly pour in the egg 
lastly add in salt, chicken stock powder and pepper to taste
can also add in some spring onion before serve 





虾米炒包菜丝 Stir Fried Cabbage with Dry Shrimp

材料Ingredients:
包菜(切丝) 1 big bowl sliced cabbage
红萝卜丝 sliced carrot (optional)
虾米(泡软洗净,沥干水备用) 1 tablespoon dried shrimp (clean soaked & drained)
蒜末和洋葱末 minced garlic and shallot
香葱 sliced spring onion
料酒,生抽,盐和胡椒粉适量
shao xin wine, soy sauce, salt and pepper

烧热油锅,放入蒜末,洋葱末和虾米炒香
倒入包菜红萝卜丝翻炒均匀
适量稍微煮软包菜红萝卜丝
最后加入适量料酒,生抽,盐和胡椒粉调味
最后再加入香葱拌匀即可
heat oil in wok, fry the dry shrimp, minced garlic and shallot
for about 1-2 minutes
add in the cabbage and sliced carrot stir fry and mix well
add in some water to cook till the cabbage and carrot soft
lastly add in shao xin wine, soy sauce, salt and pepper to taste
add in sliced spring onion and mix well will do 



金枪鱼面包卷 Tuna Bread Roll

包子和蛋糕都分配完了
自己家里没存货啦,就来弄面包好了
今天弄新形状。。。卷条状的!
也同时弄几个红豆沙卷

材料Ingredients:
高筋面 250g high protein flour
奶粉 2 tablespoons milk powder
幼糖 2 tablespoons sugar
蛋 1 egg 
干酵母 2 teaspoons dry yeast
少许盐 a pinch of salt
软化奶油 1 tablespoon soft butter
冷五谷豆奶 120ml cold multigrain soya milk

高筋面粉,糖,奶粉,盐及酵母一起混合
慢慢加入冷豆奶搅拌面团,然后加入黄油
将面团搅拌至光滑及有弹性
盖着发酵1-2小时或双倍大
将面团放气滚圆松弛20分钟
整形包入金枪鱼馅料(如图)
排在已扫牛油的烤盘上
发酵40-60分钟或双倍大
涂上一层蛋液撒上一些芝麻
预热烤箱180度烘烤12分钟
add all high protein flour, egg, milk powder,
sugar, salt and yeast into the mixing bowl
slowly add in cold soya, beat to form a dough
add in the butter and beat until smooth 
remove the dough and cover with big bowl 
and let rise for at 1-2 hours or double the size
punch the dough and divide into smaller portions
round up and rest for another 20 minutes
roll out the dough and wrap in tuna filling
form the shape you want
place in the greased baking pan
let rise for 40-60 minutes or double the size 
brush with thin layer egg wash and sprinkle some sesame on top
bake at 180 for about 12 minutes




蒸迷你巧克力奶油蛋糕 Steamed Mini Chocolate Butter Cake

今天一早来玩玩迷你迷你的蒸蛋糕
原来想加车达芝士
想想妈妈很怕芝士的味道还是免了
同样的蒸巧克力奶油蛋糕做法
只是将面糊装入迷你蛋糕模
也减少了蒸的时间
而且味道及口感特别好
比大的切块蛋糕松软
材料Ingredients:
鸡蛋 2 eggs
面粉 160g flour
发粉 1 teaspoon baking powder
幼糖 100g caster sugar
牛油 150g butter
巧克力粉 2 teaspoons chocolate powder 

把牛油和糖打发
将鸡蛋一粒一粒的加入继续打发
然后加入面粉和发粉拌匀
把面糊分为两个部份,1/3部份加入巧克力粉拌匀
用汤勺将个别颜色的面糊倒入抹了油的迷你蒸模
放进已烧开水的蒸锅
用中火蒸大约15-20分钟 
(竹签插入蛋糕体,拿出不沾黏,即熟透)
cream butter and sugar in mixer bowl until fluffy
add in egg one at a time and cream until fluffy
fold in the flour and baking powder slowly and mix well
divide the batter into two portions
add in the chocolate powder into 1/3 batter mix well
scoop into the greased mini steam cup
steam in the boiling hot water for about 15-20 minutes
to check the readiness by using toothpick
if the tooth pick come out clean, then it ready



Sunday, May 26, 2013

叉烧和豆沙包子 Char Siew N Red Bean Bao

面包团材料 Ingredients:
包粉 500g bao flour
酵母 2 teaspoons instant yeast
糖 2 tablespoons castor sugar
温水 220-250ml warm water

把所有材料放入搅拌盘混合均匀 
慢慢加入水搅拌至柔软和光滑的面团 
待发至少60分钟 揉成长条状,切成15-18小块
待发至少20分钟 弄平包入叉烧豆沙
用布盖上待发45分钟 
用大火蒸20分钟即可 
bao dough method: mix all bao ingredients in a mixing bowl 
add in water slowly and mix for about 20 minutes 
until it is smooth and extensible 
covered and let rise for about 60 minutes
divide the dough into 15-18 portions 
round it and leave it to rest for another 20 minutes 
flatten the dough and place the filling 
place each wrapped dough on a small piece of parchment paper 
cover the bao with a piece of cloth and 
allow it to rise for 45 minutes 
steam in boiling water for 20 minutes
 

馅料材料Char Siew Bao Ingredients:
叉烧肉粒  diced Char Siew 
叉烧酱 1-2 tablespoons Char Siew sauce 
蚝油, 生粉, 麻油, 生抽, 盐及白胡椒粉适量 
oyster sauce, sesame oil, soy sauce, salt and pepper 
白砂糖 2 teaspoons sugar 

香葱粒及香菜少许 diced spring onion & parsley 
蒜末及洋葱末 minced garlic & shallot
热油锅加入蒜末及洋葱末炒香
加入叉烧肉粒及叉烧酱粒再炒香 
然后加入白砂糖, 蚝油,  麻油, 生抽, 盐及白胡椒粉调味 
最后加入香葱粒及香菜拌匀炒香即可 
沥干油待冷才包入包子
heat oil in wok add in minced garlic & shallot stir fry 
add in diced char siew & char siew sauce stir fry for 1-2 minutes 
add in sugar, oyster sauce, sesame oil, 
soy sauce, salt and pepper to taste 
lastly add in diced spring onion & parsley mix well 
drain off the oil and cool off before use








Saturday, May 25, 2013

腐竹焖鸡 Braised Fu Chok Chicken


这其实是一道老少咸宜的家常菜
一般的“师奶”都会煮的一道菜
有的人爱将鸡肉改成猪肉
也有人爱加入木耳或云耳
我今天就来个简单的
只加冬菇和腐竹条
味道很棒哦!
材料Ingredients:
鸡肉(切块) 400g chicken (cubed)
冬菇 4-5 pieces dried mushroom 
腐竹 1 bowl fu chok 
姜片,洋葱末及蒜末 sliced ginger, minced garlic & shallot
调味料:盐,生抽,老抽,胡椒粉,料酒, 蚝油
seasoning: salt, soy sauce, thick soy sauce,
pepper, shao xin wine and oyster sauce

鸡肉用调味料腌制大约3-4小时
腐竹及冬菇 泡软
油烧热,放入姜片 ,洋葱末及蒜末炒香
然后加入腌制的鸡肉和冬菇再翻炒香
再加入适量的调味料调味
加入适量的水和腐竹煮开
转中火焖煮腐竹至软 ,然后转大火稍微收干汁
marinate the chicken with all seasoning for at least 3-4 hours
soak the fu chok and dried mushroom until soft 
heat oil in wok, stir fry the minced garlic and onion and sliced ginger
add in chicken and dried mushroom stir fry for another 1-2 minutes
add in seosoning to taste 
then add in water and fu chok and bring to boil
turn to medium heat and simmer until fu chok is soft
turn up the heat and lightly dry up the sauce



Friday, May 24, 2013

香港! 香港! 我爱你!Hong Kong, Hong Kong, I Love Hong Kong 2013

最近才有闲情开始我的写作
好把我“路过留情”的地方留下美好回忆!

每年总是找机会去一趟香港
特别是在圣诞和农历新年期间
看灯,看花,看人头。。。哈哈!
最重要是吃,喝,玩,乐!

二零一三年一月
又住入了九龙帝京酒店Royal Plaza Hotel,
前两年也住过这里,经过大装修后大大不同,
我们这次还被提升到Executive Floor,
设备只能用“完美”两个字来形容它

喜欢这间酒店是为了方便
酒店隔壁就是新世纪广场
香港著名的鸿星海鲜酒家也有分行在八楼
特爱它们的炖羊腩,荔芋鸭脚扎,翡翠虾球
还有各式各样的点心很好吃哦!
新世纪广场底层就是旺角东地铁站
通过地铁站还可以步行到旺角西区
庙街,女人街,波鞋街,金鱼街等
买的,吃的,看的都集中在此
今年又再选择了农历新年前去走一趟
每个角落都充满了浓浓的农历新年气氛
来到香港当然不可错过的了~ 吃!吃!吃!
除了吃。。。买!买!买!
再加上香港大哥所送的

还有啊。。。这次去了大屿山的宝莲禅寺及天坛大佛
乘坐昂坪缆车,车程大约25分钟,一个很好的体验
当时还有点怕怕的。

香港昂坪360是极受欢迎的大屿山旅游景点,
是香港游必到之处。昂坪360主要由昂坪缆车
及昂坪市集组成,位于大屿山东涌,邻近香港
国际机场,交通便捷,由港铁东涌站步行数
分钟即可到达香港昂坪360缆车站。
资料取自香港旅游发展局
更多详情可以游览以后下网址

世界最高的户外青铜坐佛像 - 天坛大佛
佛像面相丰圆端丽,双耳垂肩,右手示「施无畏印」,
显示佛陀救拔众生的心愿。提醒您,要参拜大佛,
您得先爬上268级石阶来到大佛跟前,大佛庄严祥和,
加上四周风光如画,令人心旷神怡,适合静思放松。
资料取自香港旅游发展局


















更多详情可以游览以后下网址
旺角花墟是一个位于香港旺角北部的市集
农历新年期间必到的一个好地方
是香港最大的鲜花零售集中地




“走马看花”花絮 (2)。。。垃垃杂杂


返屋企啦! 
在香港机场大家乐一定要吃的烧鹅髀饭
虽然价钱不便宜不过“返屋企”前来个烧鹅髀饭
令你念念不忘,不忘烧鹅髀更不忘香港!