Sunday, June 30, 2013

二零一三半年過去了

30 JUNE 2013

來到了今天六月三十日也象徵着半年已逝,
剩下的半年應該過得更快,你同意嗎?
身為"師奶"的每天都為家務忙,為孩子忙,
求學的為功課及考試煩,
上班族就為工作忙,
,身為老闆的更為生意忙也為員工煩
這就是凡人的生活了!

一天又一天就這樣的過着,忙碌着,
每天早上睡醒又是另一天的開始,
每天晚上床閉上眼睛睡覺時又過了一天,
時間就這樣的飛逝而去。

通常下半年會比上半年過得更快,
下半年公共假期多,
再除去漫長的年終學校假期,
就這樣過得特別快。

祝願大家下半年過得更充實,幸福滿滿!

简单就是幸福




Thursday, June 27, 2013

今天天氣可好?


嗯! 太陽公公冒出頭來對着我們笑了。。。
希望太陽公公可以對着大家笑上大半天啦!我們都很需要你喔!
雖然沒有藍天白雲不過至少沒有燒焦味,
大家也鬆一口氣!

雖然遠遠望出去另一邊還是朦朦朧朧的,
至少KL/PJ一帶今天早上有太陽,
大城市車多人多再加上煙霾就更可怕而且很不健康。

又是星期四了。。。時間過得真快,星期一就好像是昨天似的,
今天一醒來又是星期四了,再過幾天2013年又半年飛逝了呀!
還以為煙霾的關係沒有出門時間會過得很慢,
誰知道睡醒又是半年過了。。。哈哈哈!




Tuesday, June 25, 2013

香炸腐乳鸡翅 Fermented Bean Curd Chicken Wings

材料 Ingredients:
鸡翅 6 pieces chicken wing   
四川麻油辣腐乳 2 teaspoons fermented bean curd
绍兴花雕酒 2 teaspoons shao xin wine
生抽 1 teaspoon soy sauce
盐和胡椒粉少许 salt & pepper 

将鸡翅放入塑胶袋,然后加入全部的腌制材料
均匀的涂抹封紧, 腌制至少四到六个小时
以热油煎炸鸡翅大约十五分钟至金黄色即可
[lace all chicken wings into big zipper bag
add in all seasoning ingredients and rub it evenly
season it at least 4 - 6 hours
deep fry it for about 10 minutes in high temperature
until golden brown








菜菜炒饭 Vegetables Fried Rice

有剩的高丽菜,麦菜,红萝卜,
全部切粒用来炒饭最佳!
而且也比较健康的炒饭,
没有肉类的加入。
又简单又好味,都适合老人家和小朋友。
材料Ingredients:
米饭 1 large bowl of rice
高丽菜 diced cabbage
麦菜 diced lettuce
红萝卜 diced carrot
蛋 2 eggs
蒜末和洋葱末 minced garlic & shallot
香葱粒及香菜末 diced spring onion & coriander 
麻油,生抽,盐和胡椒粉适量 
sesame oil, soy sauce, salt & pepper

烧热油锅,爆香蒜末和洋葱末
放入高丽菜麦菜红萝卜炒香
然后倒入米饭大火翻炒
加入翻炒拌匀
加入适量的麻油,生抽,盐和胡椒粉
拌入香葱粒及香菜
再大火翻炒片刻至到饭粒均匀的散开
heat oil in wok, stir fry the minced garlic & shallot
add in all diced vegetables and stir fry until cooked
add in the rice and stir fry with high heat
break the egg in the middle stir fry with the rice 
lastly add in sesame oil, soy sauce, salt and pepper to taste
fry and mix well




Monday, June 24, 2013

五花腩腐竹冬粉煲 Pork Belly Fu Chok Vermicelli Pot

老少咸宜的菜肴,
可以下饭也可以当一道粉面食,
味道极好!
材料Ingredients:
五花腩(切小块) 300g pork belly (diced)
培根(切小块) 3 strips sliced bacon 
腐竹条 1 bowl fu chok 
冬粉 1 bowl vermicelli
蒜末及洋葱末 minced garlic & shallot
香葱切小段 sliced spring onion

调味料:盐,生粉,老,绍兴酒
五花腩用调味料腌制大约3-4小时
seasoning: salt,  corn starch, thick soy sauce and shao xin wine
marinate the pork belly with all seasoning for at least 3-4 hours

腐竹条冬粉泡软备用
放2大匙油入砂锅爆香蒜末洋葱
然后加入爆香
然后加入五花腩翻炒至大约7成熟时
加入腐竹条及适量的水煮开
加入生抽,盐及胡椒粉调味
小火焖煮大约15-20分钟
再加入冬粉香葱煮至稍微收干即可
heat oil in pot, stir fry in minced garlic & shallot
add in bacon and stir fry 1 minute
then add in pork belly and stir fry until almost cooked
then add in fu chok and water and bring it to boil
add in soy sauce, salt, pepper to taste
simmer in low heat for about 15-20 minutes
add in vermicelli and sliced spring onion 
simmer until the sauce slightly thicken



Sunday, June 23, 2013

东炎茄子虾 Tom Yam Eggplant Prawn

虽然天气不好在家里闷了大半天,
想吃点重口味的菜,
又不敢在外面吃就自己煮吧!
酸酸辣辣的“好开胃”,好下饭。
冰箱里剩下一条茄子和两条羊角豆,
再加一粒大洋葱,就用来煮这一道菜肴。
材料Ingredients: 
大虾 8 pieces big prawn
茄子(切片)  1 sliced eggplant
羊角豆 2 sliced okra
大洋葱(切片) 1 sliced large onion
东炎酱 1 tablespoon Tom  Yam paste
辣椒丝 sliced chili
蒜末 minced garlic 

以胡椒粉,料酒和糖腌制大虾
marinate the prawns with pepper, shao xin wine and sugar

锅里烧热2汤匙油
加入 蒜末和大洋葱炒香
加入东炎酱辣椒丝翻炒均匀
加入茄子羊角豆再翻炒片刻
再加一些水将茄子羊角豆炒软
最后加入加入大虾,大火翻炒片刻
heat 2 tablespoons of cooking oil in wok
add in the minced garlic & large onion stir fry for 1 minute
add in tom yam paste and sliced chili stir fry and mix well
then add in eggplant and stir fry 
add a bit of water to stir fry the eggplant until soft
lastly add in the prawns and fry and mix well will do



Monday, June 17, 2013

红烧豆豉茄子 Spicy Black Bean Eggplant

简简单单的一道菜肴
好下饭又好香又好吃
如果给小朋友吃可除去辣椒
也可以将茄子焖煮软一些
我们比较爱吃较脆的茄子
所以焖煮至茄子软度合我们的口味

材料Ingredients:
嫩茄子(切块) eggplant (cubed)
黑豆豉 1 tablespoon black bean paste
蒜末和洋葱末 minced garlic & shallot
辣椒丝 sliced chili
绍兴酒盐和胡椒粉 shao xin wine, salt and pepper 

热油锅,加入蒜末洋葱炒香
然后加入黑豆豉辣椒丝再炒香
加入茄子翻炒片刻
加入适量的水煮
再转小火焖
最后以绍兴酒盐和胡椒粉
将茄子煮软即可
heat oil in pot, stir fry minced garlic and shallot
add in black bean paste and sliced chili 
and stir fry for about 1 minute
add in eggplants and stir fry for another 1 minute
add in some water bring it to boil
turn to low heat and simmer until eggplant is soft
lastly add in shao xin wine, salt and pepper to taste 





糖醋排骨 Sweet N Sour Pork Ribs

这是老公的最爱 ~ 糖醋排骨
在外面餐馆吃饭最爱点这道菜
从来都吃不腻的
今天自己来弄希望老公会喜欢

材料Ingredients:
排骨 ~ 以盐,生粉,老抽,胡椒粉,料酒腌1小时
pork ribs ~ with salt, corn starch, thick soy sauce, 
pepper and shao xin wine marinate for about 1 hour
蕃茄酱 3 tablespoons tomato sauce
白糖 3 tablespoons sugar
醋及料酒 vinegar & shao xin wine
香葱及芫荽 spring onion & coriander

烧热放入油同时加入白糖,小火慢慢煮溶
待糖水开始冒棕红色的泡沫时
马上把排骨倒入锅中炒匀
然后加入蕃茄酱翻炒片刻
加入适量的水小火焖煮
再以生抽,醋和料酒调味
最后加入香葱粒及芫荽拌匀即可
add oil into wok and at the same time add in sugar
in low heat stir and melt the sugar until the color turn brown 
stir fry in the pork ribs and mix evenly
add in tomato sauce and stir fry and mix well
add some water and simmer in low heat
add in soy sauce,vinegar and shao xin wine to taste 
lastly add in spring onion and coriander and mix well




Thursday, June 13, 2013

古早味炒米粉 Traditional Fried Mee Hoon

古早味炒米粉 ~ 台湾传统的古早味炒米粉,
并不用大火翻炒只是先炒好菜及香菇丝,
将汤汁煮好然后再加入米粉,
只是稍微翻拌均匀,
让米粉渗入汤汁即可。
材料Ingredients:
米粉 mee hoon (for two persons)
高丽菜丝 1 bowl sliced cabbage
香菇丝 1 bowl sliced dried mushroom
红萝卜丝 1 bowl sliced carrot
鸡汤 1 large bowl chicken stock
蒜末和洋葱末 minced garlic & shallot
香葱及香菜少许 spring onion & coriander

调味料:  老抽,生抽,麻油盐和胡椒粉适量
seasoning: thick soy sauce, soy sauce, sesame oil, salt & pepper 

热油锅炒香蒜末和洋葱末
再加入高丽菜丝红萝卜丝香菇丝炒至香软
加入鸡汤和适量调味料稍微煮开
然后将米粉的放在汤汁上
让米粉慢慢的吸收汤汁
稍微翻拌均匀
最后加入香葱及香菜拌匀再调味即可
heat oil in wok stir fry the minced garlic and shallot
add in cabbage, carrot and mushroom fry until all turn soft
add in the chicken stock and seasoning and bring it to boil lightly
place the mee hoon on top the soup 
let the mee hoon simmer into the soup
slowly stir and mix the mee hoon with the soup
lastly add in spring onion & coriander and seasoning to taste



香辣豉汁凤爪 Black Bean Chicken Claws


香辣豉汁凤爪 ~ 好味道,好下饭,更是好酒伴!
小时候老人家常说吃凤爪过多,
写字手会发抖。。。哈哈哈!
有没有根据就不清楚了。
不过我很喜欢吃凤爪,
吃点心就爱叫一碟蒸凤爪,
自己也爱弄凤爪吃!
材料Ingredients:
鸡爪 8 pieces chicken claws
黑豆豉 2 tablespoons black bean paste
蒜末及洋葱末 minced garlic & shallot
香葱段芫荽 spring onion & coriander
辣椒八角及丁香花适量
chili, star anise & clove

调味料:老抽,生抽,绍兴酒,蚝油
seasoning: light soy sauce, dark soy sauce, shao xin wine, oyster sauce

将鸡爪洗净,开水锅中焯水 
然后放冷水中洗去浮沫备用 
砂锅放油,加入蒜末及洋葱末炒香 
加入黑豆豉辣椒翻炒至香 
放入鸡爪翻炒一会 
然后将放入清水 
加入香葱段,芫荽,八角及丁香花和调味料 
先用大火烧开 
再改用小火焖煮30至45分钟或至鸡爪酥烂即可 
boiled the chicken claws and put in cold water
to wash away the oil then drain and set aside
heat oil in clay pot, add in mince garlic & shallot
stir fry for about 1 minute
add in black bean paste and chili stir fry for another 1 minute
add in the chicken claw and stir fry and mix well 
add in water, cover all ingredients
add in spring onion, coriander, star anise and lilac and seasoning
bring to boil in high heat 
then simmer in low heat for about 30-45 minutes
or until the chicken claw is tender 



Tuesday, June 11, 2013

豆角粒蛋炒饭 Long Bean Egg Fried Rice

端午节的关系这两天都有粽子吃
昨晚的晚餐也是粽子当晚饭
而且冰箱里还有剩下四条长豆角
就来个简单的豆角粒蛋炒饭吧

材料Ingredients:
米饭 1 large bowl of rice
豆角粒 diced long bean
蛋 3 eggs
蒜末和洋葱末 minced garlic & shallot
香葱粒及香菜末 diced spring onion & coriander 
麻油,酱油盐和胡椒粉适量 
sesame oil, soy sauce, salt & pepper

烧热油锅,爆香蒜末和洋葱末
放入豆角粒炒香
然后倒入米饭大火翻炒
加入翻炒拌匀
加入适量的麻油,酱油盐和胡椒粉
拌入香葱粒及香菜
再大火翻炒片刻至到饭粒均匀的散开
heat oil in wok, stir fry the minced garlic & shallot
add in diced long bean and stir fry until cooked
add in the rice and stir fry with high heat
break the egg in the middle stir fry with the rice 
lastly add in sesame oil, soy sauce, salt and pepper to taste
fry and mix well









Sunday, June 9, 2013

蒸肉丝奶油蛋糕 Steamed Meat Floss Butter Cake

这个蒸肉丝奶油蛋糕味道很特别
因为肉丝是咸的关系我减少了糖的份量
不会太甜而带点肉丝的咸味
那么口感会很均匀很好吃
老公也喜欢这个口味!

材料Ingredients:
鸡蛋 2 eggs
面粉 160g flour
发粉 1 teaspoon baking powder
幼糖 80g caster sugar
牛油 150g butter
鸡肉丝 chicken meat floss

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
将一半的面糊加入抹了油的蒸盘弄平
洒上一层鸡肉丝
再将剩下的另一半的面糊加入盖满鸡肉丝
放进已烧开水的蒸锅
用中火蒸大约30-40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
scoop in half the batter into the greased steam pan
add in one layer of chicken meat floss on top
scoop in the other half of batter and cover the meat floss layer
steam in the boiling hot water for about 30-40 minutes
to check the readiness by using toothpick
if the tooth pick come out clean, then it ready





Saturday, June 8, 2013

杂粮豆浆全麦面包 Wholemeal Multigrain Soymilk Bread

材料Ingredients:
高筋面 180g high protein flour
全麦面粉 70g wholemeal flour
奶粉 1 tablespoon milk powder
干酵母 1 1/2 teaspoons dry yeast
少许盐 a pinch of salt
橄榄油 2 tablespoons olive oil
杂粮豆浆 150ml multigrain soy milk

高筋面粉,全麦面粉奶粉盐及酵母一起混合
慢慢加入杂粮豆浆搅拌面团,然后加入橄榄油
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
整形排在已扫牛油的烤盘上
发酵40-60分钟或双倍大
预热烤箱170度烘烤13分钟
add all high protein flour, wholemeal flour, milk powder,
salt and yeast into the mixing bowl
slowly add in soy milk, beat to form a dough
lastly add in olive oil 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 small portions
round up the dough and rest for another 20 minutes
roll out the dough and form the shape you want
place in the greased baking pan
let rise for 40-60 minutes or double the size 
spray some water on top of the bread 
bake at 170 for about 13 minutes




Wednesday, June 5, 2013

红烧洋葱茄子 Braised Onion Eggplant

材料Ingredients:
嫩茄子(切块) eggplant (cubed)
豆瓣酱 2 tablespoons taucu bean paste
洋葱 1 large sliced onion 
蒜末 minced garlic
辣椒丝 sliced chili
香葱香菜 spring onion & coriander
绍兴酒盐和胡椒粉 shao xin wine, salt and pepper 

热油锅,加入蒜末洋葱炒香
然后加入豆瓣酱辣椒丝再炒香
加入茄子翻炒片刻
加入适量的水煮
拌入香葱香菜再转小火焖
最后以绍兴酒盐和胡椒粉
将茄子煮软即可
heat oil in pot, stir fry minced garlic and onion
add in taucu bean paste and sliced chili 
and stir fry for about 1 minute
add in eggplants and stir fry for another 1 minute
add in some water bring it to boil
add in the spring onion and coriander
turn to low heat and simmer until eggplant is soft
lastly add in shao xin wine, salt and pepper to taste 




Monday, June 3, 2013

全麦核桃软面包 Wholemeal Walnut Soft Bread

今天又是面包“热”
昨天在Paradigm Mall吃着这面包时老公叫我自己弄
今天真的弄出来了呀!
皮脆内软而且很香,好好吃喔!
口感非常好!
用杂粮豆浆揉面团烤出来的面包特别的香
材料Ingredients:
高筋面 15g high protein flour
全麦面粉 40g wholemeal flour
核桃粉 40g walnut powder 
奶粉 1 tablespoon milk powder
干酵母 1 1/2 teaspoons dry yeast
少许盐 a pinch of salt
橄榄油 2 tablespoons olive oil
杂粮豆浆 120ml multigrain soya milk
核桃 2 tablespoons roasted chopped walnut

核桃稍微烘烤到酥脆切成粗粒备用
lightly bake the walnut and chopped into small pieces

高筋面粉,全麦面粉,核桃粉奶粉盐及酵母一起混合
慢慢加入杂粮豆浆搅拌面团,然后加入橄榄油核桃
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
整形排在已扫牛油的烤盘上
发酵40-60分钟或双倍大
烤之前在面包表面喷上一些水
预热烤箱180度烘烤12分钟
add all high protein flour, wholemeal flour, milk powder,
walnut powder, salt and yeast into the mixing bowl
slowly add in soya milk, beat to form a dough
lastly add in olive oil and chopped walnut 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 8-9 portions
round up the dough and rest for another 20 minutes
roll out the dough and form the shape you want
place in the greased baking pan
let rise for 40-60 minutes or double the size 
spray some water on top of the bread 
bake at 180 for about 12 minutes



Sunday, June 2, 2013

Komugi Cafe Paradigm Mall

 Komugi Cafe 
终于在PJ Paradigm Mall开张营业了
今天也找个机会坐下来叹咖啡食蛋糕
常听说蛋糕及面包好好吃
今天就让我和老公来试试看
老公跑去了蛋糕陈列厨柜看了好久好久
然后又跑过去面包陈列厨柜又待了好久好久
回来时手上拿着一个大碟子。。。哈哈!

一块Walnut N Pecan酥饼及一块walnut 面包
全麦核桃面包好好吃哦!皮脆内软而且很香
口感非常好!老公吃着就叫我弄给他吃
我就一口答应他 ~ "好啦!"
也喜欢核桃酥饼的味道,酥饼真的好酥

我也要了一杯黑咖啡,一块原味芝士蛋糕
和一块巧克力芝士蛋糕
小小块的芝士蛋糕好吃并不腻
吃芝士蛋糕就是这样小小块的好
这半熟(Hanjuku)的芝士蛋糕冰冰的
放入口即溶化,喜欢这芝士味道并不重刚刚好

原本想再要个Crab meat N Egg sandwich
实在吃不下了改天吧!
看着MENU真想试多几种不同口味的蛋糕
还是不敢哦!太甜头了不可以一次吃那么多么甜品
回到家赶紧泡一小壶的Organic Misai Kucing Herbal 茶









Saturday, June 1, 2013

啊!六月了 IT's JUNE!

IT'S 
JUNE

时间实在过得太快快,今天又是六月一号
又踏入了2013的半年,公共假期又陆陆续续的来了
七月也是开斋戒月的开始,接下来八月又是开斋节
大部分的人都有一个星期的长假吧!
今年还碰上了八月份的学校假期,又是大塞车啦!
九月也有一个long weekend哦!是Malaysia's Day,落在星期一。
十月中也有一天公共假期,接着下来十一月也有两天公共假期,
可要好好的计划一下,可以出国旅行,可以来个长假哦!
正在计划 ~ 韩国,日本还是中国,嗯!要好好的plan一下。

JAPAN...KOREA...CHINA

来到十一月尾,学校漫长假期的来临一直持续到开学。
都不喜欢在这个时候去国外旅行因为游客特别多,
走到那里都人山人海的,并不是看风景而是看人头。。。
就算要去也得选择一般的weekday哦!weekend也不用考虑啦!