蜜蜂窝 Kuih Loyang (Honeycomb biscuit)

年饼不能少的一款😉😋😋
虽然多工又费时
最重要爱吃囉😍🤩

材料Ingredients:

面粉 200g flour
粟米粉 50g corn flour

 粘米粉 150g rice flour

 浓缩椰浆 400ml coconut milk 

糖 100g caster sugar

鸡蛋 3 eggs

适量的水 water
黑芝麻及白芝麻 (炒香) black & white sesame (fried)

把鸡蛋打进一个大盆里加入糖搅拌直到糖溶化

然后加入面粉，再搅拌均匀

然后加入粟米粉，粘米粉和椰浆
然后加入适量的水
再继续搅拌直到没有一粒一粒的固体浮现 
过滤去另一个大碗
最后加入炒香的黑芝麻及白芝麻

让面糊休30分钟
热油锅， 把模稍微烧热
沥干油再沾上面糊
放入锅慢慢的摆动模将蜜蜂窝脱模
不时翻动饼将它炸至金黄色

place all eggs in one big bowl and add in sugar 

 mix well until the sugar dissolves

stir in the flour and mix well

then add in corn flour, rice flour and coconut milk
then add in water gradually 

stir and mix well until smooth
filter over to another clean bowl 

lastly add in the black and white sesame
set aside batter for 30 minutes
heat oil in wok, heat up the mould
dip the mould into batter and place into hot oil
shake the mould lightly and let the cookies drop out from the mould
turn the cookies around and fry till golden brown

黑芝麻吐司 Black Sesame Bread

香脆的面包头
柔软的面包
喜欢这样的吐司
简单又好吃

材料Ingredients:

高筋面粉 250g high protein flour
全麦面粉 50g wholemeal flour

奶粉 20g milk powder

干酵母 3g dry yeast
黑芝麻 2 tablespoons black sesame seed

软化奶油 20g soft butter

水 180ml - 200ml water

高筋面粉，全麦面粉，奶粉,
黑芝麻及酵母一起混合

慢慢加入水搅拌面团，然后加入软化奶油

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，揉成圆形状，

排在已扫牛油的烤盘上

发酵40分钟或双倍大

预热烤箱190度烘烤30分钟

add all high protein flour, wholemeal flour,
milk powder, black sesame seed

and yeast into the mixing bowl

slowly add in water, beat to form a dough

add in the butter and beat until smooth 

remove the dough and covered in big bowl 

and let rise for at 1-2 hours or 
double the size

round up the dough 

place in the greased baking pan

let rise for 40 minutes or double the size 

bake at 190 for about 30 minutes

红腐乳焖五花腩 云耳 Red Bean Curd Pork Belly w Black Fungus

好香好下饭的一道家常菜

都适合男女老少

材料Ingredients:

五花肉 500g pork belly 

云耳 (热水泡软)

Black fungus 

(soak in hot water until soft)

腌汁材料Seasoning ingredients:

红腐乳 2 pieces red bean curd
腐乳 1/2 teaspoon fermented bean curd

日本白酒 1 teaspoon Japanese rice wine(mizkan)

将五花肉洗干净

把全部腌汁材料倒入调拌均匀

放入五花肉腌制至少12小时或隔夜更好

wash and clean the pork belly 

place all seasoning ingredients into a plastic bag/container

add in the pork belly and mix well 

leave it to marinade for about 12 hours 
or overnight 

热油锅
爆香姜丝，蒜末和小洋葱
倒入五花腩翻炒片刻
加入适量的水
再加入云耳
中火焖煮大约20分钟
转小火焖煮大约30分钟至到肉软
最后加入适量的盐, 生抽和绍兴酒
Heat oil in wok
Stir fry ginger, shallot & garlic
add in marinated pork belly 
stir fry for 1 - 2 minutes
add in black fungus and water 
enough to cover all food in wok
braise in medium heat for around 20 minutes
then turn to low heat continue 
to cook for around 30 minutes 
until the pork belly soft 
lastly add in a salt, soya sauce and 
shao xin wine to taste