江沙 ~ 水灾的日子

谈起老家水灾的日子可是有趣又难忘。

水灾对我们来说已经成了习惯，

一年一次如果没有水灾才觉得奇怪！

每年一到年尾大人都为水灾而烦，

而小孩子就可开心啦！不用上学又可以玩水。

我们更为咖啡店烦死。
一是烦要忙着咖啡店的生意，

很奇怪的每当水灾来临之前咖啡店的生意特别好，

生意好到怕！大家都忙到没有时间停下来吃饭。
咖啡店都爆满，甚至有顾客吃了东西没给钱就跑了。

二是要忙着收拾东西，尤其是店后砍好的木材，

要绑好再搬到高的地方，又要将杂货搬上楼。大家都忙到乱！

还记得当时幸亏好多邻居和同学们都来帮忙。

还记得有一年水灾的水位高到大约十多尺，

还差几尺就到楼上，还得请大罗里来搬走大冰箱和桌椅，

搬到海南会馆暂时寄放，等到水退了才搬回店。

那个时候大家都呆在楼上大约一个星期，

连煮饭都成问题。爸爸妈妈还得叫山板船(sampan)

载他们去买东西，还得从楼上窗口爬出去上山板船。

上厕所可成了一个很大的问题，恶梦的开始！哈哈！

在七十年代并没有抽水马桶，还是使用着古老的方式，

每个晚上有人定时来换粪桶。。。

想起来真的好恶心！

试想当时的店铺只有楼下才有厕所，
而楼下的厕所已经被水淹盖了，怎么办？

回想起我们怎样处理当时的情形太好笑了，

自己知道就好啦!

根据我所知1967年江沙发生了一场大水灾，
那时候我们的咖啡店还在河边街，
真难想像当时咖啡店被水淹盖的情形。
当时我才三岁，还住在Kampong Basong，
还不知道发生什么事？！

全麦土司 Wholemeal Loaf

材料Ingredients:

高筋面粉 200g high protein flour

全麦面粉 200g wholemeal flour

幼糖 2 tablespoons sugar

干酵母 2 teaspoons dry yeast

少许盐 a pinch of salt

奶粉 1 tablespoon milk powder
鸡蛋 1 egg

黄油 2 tablespoon butter

冷水 250ml cold water

高筋面粉，全麦面粉，糖，奶粉，鸡蛋，盐及酵母一起混合

慢慢加入冷水搅拌面团，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

将面团滚圆，松弛20分钟

排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

预热烤箱180度烘烤20分钟

add all wholemeal flour, high protein flour, egg, 

sugar, salt 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 cover with big bowl 

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

round the dough into round shape

and rest for another 20 minutes

roll out the dough, form the shape you want

place in the greased baking pan

let rise for 40-60 minutes or double the size 

bake at 180 for about 20 minutes

傳統雞蛋糕 Traditional Steamed Egg Cake

简单又好吃的传统鸡蛋糕
老人家最喜欢
切小块煎蛋很好吃哦！

材料Ingredients:

雞蛋 3 eggs

砂糖 180g sugar

面粉 220g flour

發粉 1 teaspoon baking powder

100ml ice cream soda/100 plus
香草精华 1 teaspoon vanilla essence

面粉和發粉過篩

將雞蛋打發，分次加入砂糖攪拌至乳白色

加入三湯匙的面粉再拌均勻

再分次加入面粉拌勻
加入香草精华拌匀

最後加入ice cream soda拌勻

將麵糊倒入舖了油紙的蒸盤

大火蒸20-30分鐘既好
shift flour and baking powder

beat egg until light

add in sugar gradually and continue beating

until light and fluffy

add 3 tablespoons flour into the mixture

continue beat for about 1 minute

then add in the remaining flour and mix well
add in vanilla essence and mix well

lastly add in ice cream soda and mix well

pour the batter into the steaming pan

which lined with parchment paper

steam with high heat for 20-30 minutes

金瓜馒头 Pumpkin Man Tou

材料Ingredients:

包面粉 250g bau flour

金瓜泥 120g mashed pumpkin

干酵母 11/2 teaspoon instant yeast

发粉 1/2 teaspoon baking powder

温水 80ml warm water

金瓜蒸熟压成泥

把金瓜泥和所有材料放入搅拌盘混合均匀

慢慢地加入温水搅拌至柔软和光滑的面团
待发至少1小时
将面团分成8-9部份揉成圆形

再待发1小时
用大火蒸10分钟即可
steam the pumpkin and smash with fork 

& form mashed pumpkin

mix the mashed pumpkin & all ingredients together 

add in warm water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 1 hour 

divide the dough into 8-9 small portion 

and form round shape

leave to rise for another 1 hour

steam over high heat for 10 minutes

香脆花生酱奶油蛋糕 Crunchy Peanut Butter Cake

一大早就玩这个
早餐就是它啦!
爱它的香
更爱它的脆
入口即化
爱你! 爱你! 

A) 120g蛋糕粉+1茶匙发粉

A)  120g cake flour+1 teaspoon baking powder

B) 60g花生酱+1/2茶匙苏打粉+20ml牛奶拌匀

B)  60g crunchy peanut butter+1/2 teaspoon soda bicarbonate

2 中蛋 medium eggs 

130g 奶油 butter

80g 细砂糖 castor sugar

将奶油和糖打发

逐粒加入蛋再打发

加入B拌匀

再加入A拌匀

装入烤盘或纸杯

放入预热烤箱180烤大约25-30分钟

cream the butter and sugar until fluffy

add in egg one at a time continue to cream until fluffy

add in item B and mix well

then add in item A and mix well

scoop into the baking pan or cupcake cup

bake in pre heat oven at 180C for around 25-30 minutes

分蛋式奶油蛋糕 Butter Cake (separated egg yolk method)

材料Ingredients:

蛋黄 2 egg yolk

 奶油 130g butter

幼糖 70g castor sugar
牛奶水 30g fresh milk 
香草香精 1/2 teaspoon vanilla essence

蛋糕粉 150g cake flour

蛋白 2 egg white 

幼糖 20g sugar

将糖和奶油搅拌至松白
然后分次加入蛋黄搅拌
加入香草香精搅拌
然后加入一半的蛋糕粉拌匀
再加入牛奶水拌匀
最后加入另一半的蛋糕粉拌匀
将蛋白打至湿性发泡后
加入糖打至拿起搅拌器尾端呈现尖挺
然后分次将打好的蛋白加入蛋黄糊拌匀
倒入烤盘
以175度烤大约15-20分钟左右

cream the butter and sugar together until fluffy

add in the egg yolk one at a time and cream well
add in essence of vanila and cream well

fold in half the cake flour and mix well
add in fresh milk and mix well
lastly add in the balance of cake flour mix well

beat egg whites until foamy and 

then add in sugar and beat till soft peak

add in the egg white mixture into the egg yolk mixture

pour into the baking pan 

bake in 170C for about 15 -20 minutes

奶油花生酥餅 Butter Peanut Cookies

香酥口感超好
再撒上一些黑芝麻
味道更棒!

材料Ingredients:

 奶油 120g butter

花生酱 100g peanut butter

蛋 1 egg

糖粉 90g icing sugar

面粉 200g flour

盐 1/2 teaspoon salt

奶油，花生酱，加入过筛后的糖粉，盐打至松发变白

加入蛋再打发

将面粉，过筛后，加入拌匀

然后拌匀即为酥松性面煳

在烤盘搽油或铺上油纸

将一小茶匙的面糊压平在烤盘上

并以180℃烤约15-20分钟即可

cream butter, peanut butter, icing sugar and salt until fluffy
add in egg cream and mix well

add in sifted flour gradually and mix well 

scoop one teaspoon of batter onto the greased baking tray

bake in preheated oven 180C for 15 to 20 minutes

羊肉土豆咖哩 Mutton Potato Curry

材料Ingredients:

羊肉(切小块) 300g mutton (cut into smaller pieces)
土豆(切块) 4 large potato cube
肉咖喱香料 3 tablespoons of meat curry paste
黄姜粉 1 tablespoon turmeric powder

大洋葱 3 large onions (diced)

蒜末及洋葱末 minced garlic & shallot
八角和丁香花 clove & star anise
咖喱叶 curry leafs
茴香子 2 teaspoons fennel seeds

香菜 coriander
水适量some water 
2汤匙牛油及2汤匙食油 
2 tablespoons butter & 2 tablespoons cooking oil

调味料：盐，生粉，生抽

羊肉用调味料腌制大约1小时

seasoning: salt,  corn starch, soy sauce 

marinate the pork belly with all seasoning for at least 1 hour

下2汤匙牛油及2汤匙食油烧热镬

加入 蒜末及洋葱末翻炒至香

再加入大洋葱及咖喱叶翻炒至香

加入咖喱香料, 黄姜粉, 茴香子, 八角和丁香花翻炒

然后加入羊肉再翻炒均匀

加入适量的水及香菜

焖煮至羊肉细嫩

最后加入土豆煮软即可

heat 2 tablespoons butter & 2 tablespoons cooking oil in wok

stir fry the minced garlic & shallot

add in diced big onion and curry leaf and continue stir fry

add in curry paste, turmeric, fennel seeds,

 clove & star anise and stir fry 

add in mutton stir fry and mix well

add in water and coriander

simmer and cook until the mutton tender

lastly add in potato cook until soft 

曼越莓葡萄干蛋糕 Cranberry Raisin Butter Cake

材料Ingredients:

蛋糕粉/面粉 150g cake flour/flour
自发粉 1/4 teaspoon baking powder

黄油 150g butter

幼糖 100g caster sugar

鸡蛋 2 eggs
淡奶 2 tablespoons evaporated milk
少许盐 a pinch of salt

曼越莓 (泡软切小块) cranberry (soaked & cut into smaller pieces)
葡萄干 raisin 

先将奶油和幼糖以快速度搅拌至松白

先将鸡蛋打发
分次将蛋液加入已经打好的奶油和糖内再搅拌均匀

加入淡奶拌匀

 之后再分次加入过筛的粉拌匀

最后加入曼越莓葡萄干拌匀
将混合均匀的蛋糕加入烤盘

放入烤箱以180度烤大约30-35分钟
小纸杯蛋糕大约烤15分钟

竹签插入蛋糕体，拿出不沾黏，即熟透

cream the butter and sugar until fluffy and light
beat the egg and set aside
add in beaten egg gradually into the mixture & cream evenly
add in milk mix well
then add in sifted flour slowly and mix well

lastly add in the cranberry and raisin mix well
scoop into the baking pan or cupcake cup

bake in the pre-heated oven at 180C for about 30-35 minutes
for cupcake bake about 15 minutes

 

曼越莓白兰地酥饼 Cranberry Brandy Cookies

材料Ingredients:

 无盐奶油 200g butter

糖粉 50g icing sugar

面粉 220g flour
粟米粉 3 tablespoons corn flour 

奶粉 1 tablespoon full cream milk powder
曼越莓 (一定要切得很碎) cranberry (cut into tiny pieces)
白兰地 1 tablespoon brandy

无盐奶油，加入过筛后的糖粉，盐打至松发变白

将面粉，粟米粉过筛后，加入拌匀
然后加入奶粉拌匀即为酥松性面煳
再加入曼越莓白兰地拌匀
在烤盘搽油，将面煳装入挤花袋中

整齐的挤在烤盘上或小纸杯里

并以175℃烤约15-20分钟即可

cream butter, icing sugar and salt until fluffy

add in sifted flour and corn flour gradually and mix well 
then add in full cream milk powder mix well
lastly add in cranberry and brandy mix well 

put into the piping bag and pipe onto the greased baking tray
or pipe into the little cake cups

bake in preheated oven 175C for 15 to 20 minutes

Top Hat/Pie Tee Shell

材料Ingredients:

面粉 100g flour
粟米粉100g corn flour

粘米粉 50g rice flour
盐 1/4 teaspoon salt

鸡蛋 2 eggs

水 400ml  water

把鸡蛋打进盆里稍微打散

然后加入面粉及盐搅拌均匀

然后加入粟米粉，粘米粉和水
再继续搅拌直到没有一粒一粒的固体浮现 

热油锅， 把模稍微烧热
沥干油再沾上面糊
放入锅定形才脱离模具
不时翻动将杯子炸至金黄色

place eggs in bowl and lightly beaten

stir in the flour and mix well

then add in corn flour, rice flour and water

stir and mix well until smooth

heat oil in wok, heat up the mould
dip the mould into batter and place into hot oil
let the cup shape set a bit and then drop out from the mould
fry till golden brown