Monday, 28 October 2013

Kimchi 2


Ingredients A:
1.2kg napa cabbage 
1/4 kosher salt (I use mineral salt)

Ingredients B:
1/4 cup minced garlic
1/4 cup carrot (cut strip)
300g white radish (cut strip)
1 tbsp sugar
1/4 cup fish sauce
1/3 cup hot pepper powder (I don't have a 1/3 cup so I use 1/4 cup plus 2 tbsp)
Method:
1. Add 1 cup of water and 1/4 cup mineral salt. Put in cabbage and  mix well with your hands. Set aside for 1 1/2 hours. Every 30 minutes turn the cabbage evenly.
2. Make kimchi paste by mixing Ingredients B in a bowl.
3. Rinse the cabbage with cold water 2-3 times to clean it thoroughly. Drain and set aside.
4. Mix the kimchi paste and cabbage alternately to mix evenly.
5. Put the kimchi into a air-tight container. You may keep it into a jar or plastic bag too. Press the kimchi down to prevent your kimchi from being exposed to too much air.

-Recipe adapted from maangchi

Monday, 21 October 2013

韩式炒冬粉~Japchae

第一次炒韩式冬粉。步骤麻烦了一点,可是味道真的不错!
Ingredients:
4 Dried chinese mushrooms (soaked for 30 mins)
125g Pork (soft lean meat), cut into thin strips about 4cm long
Oil for frying
125g Spinach
125g Carrots, peeled, cut into thin strips about 4cm long
1 Egg, separated
1 Small yellow onion
Some scallion (spring onion)
120g Korean Vermicelli 
Toasted ground sesame seeds
Beef & Mushroom Marinade:
2 tbsp light soy sauce
1 tbsp sugar
4 tsp finely chopped scallions
2 tsp crushed garlic
2 tsp sesame oil

For Spinach Marinade:
2 tsp finely chopped scallions 
1 tsp crushed garlic
2 tsp sesame oil
2 tsp toasted ground sesame seeds
ground black pepper to taste

For Noodle Seasoning:
1 tbsp Korean Soy suace
1 tbsp sugar
1 tbsp sesame oil
这就是我用的韩国冬粉。

Method: 
1. Remove mushroom stems and cut into thin slices.
2. Combine beef and mushroom ingredients in a bowl and marinate for 20 minutes. Heat 1 tbsp oil in a frying pan. Add beef and mushroom and stir-fry until cooked. Remove from pan and set aside.
3. Wash spinach, cut into few parts. Put into boiling salted water. Quickly remove from water and drain. squeeze out excess water.
4. In a bowl, combine spinach marinade ingredients, add spinach and set aside.
5. Clean frying pan. Heat frying pan and stir-fry carrot. In another frying pan, fry egg white and yolk separately. Remove from pan and cut into thin slices. Add salt and pepper to taste.
6. Peel onion, cut into half vertically, then thinly slice. Heat 1 tbsp oil in a frying pan and fry onion slices.
7. A saucepan of water to boil, add noodles and cook until soft, about 5 minutes. Remove from water and rinse in cold water. Drain noodles and cut into 10cm long to make them easier to eat.
8. Noodle seasoning. In a bowl, combine noodle seasoning.
9. Add noodles to seasoning and mix well. add beef, mushroom, spinach, carrots and onions and mix well. Sprinkle with some sesame seeds and topped with egg slices.

Monday, 14 October 2013

Banana Walnut Cake~香蕉核桃蛋糕

很不错的食谱。松软又不腻。好吃。
Preheat oven 160 degrees C. 
Grease 10" square or 11" round baking tin with paper.

Ingredients: 
5 Eggs
300g Sugar (I add 270g)
400g Banana (mashed)
300g Plain flour
1 tsp Baking powder
1/2 tsp Soda bi-carbonate
200g Corn oil
65g Walnuts (chopped coarsely)
 Method:
1. Whisk eggs, sugar and banana for 10-15 minutes at maximum speed. Until stiff.
2. Add sifted flour, baking powder and soda bi-carbonate (add in slowly), fold well by hand. (can choose not to use hand)
3. Add in corn oil and mix well again.
4. Sprinkle walnuts and fold in. (reserve some walnuts to sprinkle on top of the batter)
4. Pour into baking tin.

这一粒是做给家婆的生日蛋糕。不喜爱甜的她,就做简单的。

- Recipe adapted from Richard Goh (originated recipe with no walnuts)
- 6" round mold and 25x11x7cm rectangle mold 
- Baked 55 minutes

Wednesday, 9 October 2013

糯米饭~Glutinous Rice

剩了一些糯米,今天就试蒸糯米饭。我的第一次哦。

材料:
400g糯米(洗净,浸过夜),150g三层肉(切薄,小块),香菇2(浸水到软,切薄片),1+1/2虾米(浸水,切粗粒),50g花生(浸热水)

糯米调味料:
1+1/2小匙盐,1/2小匙糖,1+1/2小匙生抽,1小匙麻油,胡椒粉少许,1+1/2小匙黑酱油,1大匙油

腌肉料:
1/2小匙盐,1/2小匙糖,1/2小匙生抽,1/2小匙麻油,胡椒粉少许,黑酱油少许,1小匙绍兴酒,1小匙粟米粉
 
做法:
将糯米沥干,加入调味料。搅拌均匀,待用。
三层肉和腌料腌半小时。
2大匙油放锅热,放入虾米爆香,然后加入香菇和花生。翻炒。
最后,加入糯米大概炒7分钟。(如果锅干,可以加1大匙水。我加了两次)
准备蒸摸,将炒好的糯米放入摸中。压好,倒入170ml水。
隔水蒸约1小时10分钟,即可。
还不错!重口味的人可以加多一些调味料在糯米。


小帖士:
可以用aluminium foil包上整个摸,如果是活底摸。
可以用aluminium foil 盖上面。以免滴水。

Tuesday, 8 October 2013

鲜奶吐司~Milk Toast Bread

要烘出一粒心目中perfect的吐司真的不容易。看要多多磨练才行。
材料:
高筋面粉 233 
幼糖 60
盐 4克(我没放)
酵母 5
奶粉 10克
牛油 27
鲜奶 100
冷藏液种 167

- 食谱取之5c冰种的美味,第17页
- 550g(450g吐司摸) + 33g
- 170度,30分钟

Monday, 7 October 2013

凉拌大黄瓜~Cucumber Cold Dish

我很喜欢吃凉拌。不管是西式或中式,酸,辣,咸我都爱!今天做这道不是酸辣,而是咸多过酸,和麻油香。
材料:
大黃瓜1,青蔥1,3-4,蒜頭2-3,紅辣椒1

調味料:
醬油1大匙,米酒1大匙,白醋1大匙,黃砂糖1茶匙,
香油2大匙,鹽適量
(調味份量為參考,請依照自己口味調整)

步驟:
1.大黃瓜去皮去仔切成約0.3mm的薄片
2.青蔥,,蒜頭切細末,辣椒切片
3.大黃瓜灑上1/2茶匙的鹽混合均勻放置30分鐘自然出水
4.把大黃瓜醃出來的水份倒掉
5.將所有配料及調味料放入碗中攪拌均勻
6.保鮮模包覆放冰箱冷藏1-2小時入味即


-食谱取之Carol自在生活,101道家传好味,第211页。

Thursday, 3 October 2013

5c冷藏液种吐司~Toast Bread

感觉有一阵没玩面包啦。今天就玩吐司。结果出来是相当很满意的。超软哦。只是没外在美,要多多加油。
材料:
高筋面粉 180
幼糖 63
 3克(没放)
酵母 5
鸡蛋 38
牛油 30
蜜糖 13克(我用练奶)
 30克(我用鲜奶)
冷藏液种 200







- 食谱取之5c冰种的美味
- 276gx2(1x450g吐司摸)
- 175c,30分钟



Tuesday, 1 October 2013

Cream Cheese Brownies~布朗尼

 Brownie Layer:
113g Unsalted butter, cut into pieces (I used salted butter)
115g unsweetened chocolate, coarsly chpped (I used sweetened chocolate)
250g granulated white sugar (I used 100g)
1 tsp pure vanilla extract
2 large eggs
65g all purpose flour 
1/4 tsp salt (omit it if using salted butter)
Cream Cheese Layer:
227g cream cheese, at room temperature
65g granulated white sugar
1/2 tsp pure vanilla extract 
1 large egg
Please click here for method!

- Recipe adapted from Joy of Baking
- 7" square baking pan
- 160c, 40 minutes