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，加入蒜末和洋葱末炒香

然后加入黑豆豉及辣椒丝再炒香

加入茄子翻炒片刻

加入适量的水煮开
再转小火焖煮

最后以绍兴酒，盐和胡椒粉调味

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

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，红萝卜丝和香菇丝炒至香软

加入鸡汤和适量的调味料稍微煮开

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

香葱段及芫荽 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 

加入黑豆豉及辣椒翻炒至香 

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 

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
放入豆角粒翻炒香

然后倒入米饭大火翻炒
加入蛋再翻炒拌匀

加入适量的麻油，酱油，盐和胡椒粉
拌入香葱粒及香菜末

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

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

杂粮豆浆全麦面包 Wholemeal Multigrain Soymilk Bread

材料Ingredients:

高筋面粉 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

整形及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

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
大洋葱丝 1 large sliced onion 

蒜末 minced garlic

辣椒丝 sliced chili

香葱和香菜 spring onion & coriander

绍兴酒，盐和胡椒粉 shao xin wine, salt and pepper 

热油锅，加入蒜末和洋葱炒香

然后加入豆瓣酱及辣椒丝再炒香

加入茄子翻炒片刻

加入适量的水煮开
拌入香葱和香菜再转小火焖煮

最后以绍兴酒，盐和胡椒粉调味

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 

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:

高筋面粉 150g 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，然后加入橄榄油及核桃

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

整形及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

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

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！