sorry for the delay in sharing the following recipes as I was on holiday mood and didn't able to update post ontime.. (11/9/2015 3.30pm)
28/8/2015 throwback
Breakfast : cheesy corn pancakes
Lunch : Fussili with mushroom sauce
Teatime : Steam Malacca sugar sponge cake and honey lemon
Dinner: white rice with stir fry vegetable and huai san soup
Cheesy Corn Pancake
Ingredients:
30g plain flour
20g corn flour
1 egg
1-2 tbsp water
1 tsp sugar
pinch of salt
black pepper powder
some spring onion (chopped)
40g cheddar cheese (cut into tiny cubes)
40g sweet corn
Steps:
1) mix flour, corn flour, egg and water till combined
2) add in spring onion and cheese cubes, stir well
3) add in sugar, salt and black pepper, stir well
4) heat non stick pan, brush some oil, scoop 1 tbsp batter on the pan and put another scoop till your pan has no more space
6) sprinkle the sweet corns on each pancake before there are cooked
7) flip carefully to another side when the pancake turns solid
8) pan fry till both side light golden brown
玉米乳酪煎饼
材料：
普通面粉30g、玉米面20g、鸡蛋1个
甜玉米粒80g、奶酪40g、小香葱1根
糖1茶匙、盐1/8茶匙、黑胡椒粉适量
准备：奶酪切碎，小香葱取葱叶、切成葱花；
做法：
1、面粉与玉米面混合，打入鸡蛋，再加少许水，搅匀；
2、在面糊中加入奶酪粒和葱花，拌匀；
3、加入糖和盐；
4、加入现磨黑胡椒粉，充分搅匀；
5、锅中刷一层油，用汤勺舀一勺面糊，摊成小饼；
6、小饼表面撒一层玉米粒，小火加热，直至小饼凝固，用牙签扎一下，没有粘稠面糊说明已经熟透，即可关火
心得分享：
1、面糊中加入的水要一点点加入，保证面糊粘稠且可流动的程度即可；
2、小香葱和奶酪也可像玉米粒一样撒在表面；
3、糖和盐的用量可根据个人口味调节；
4、加热的时间可以视饼的大小而定。
Fusilli with Mushrooms Cheese Sauce
Ingredients:
Pasta or any types of desired pasta, cook as per instructions
My way of cooking to avoid mushy and soggy pasta and can last till dinner:~
1) I cook pasta as per instruction on packaging,
2) drain away the hot water
3) soak pasta in a big bowl of ICE cold water for 30 seconds
4) drain away the cold water
5) add 1-2 tsp grapeseed oil or olive oil to the pasta and mix well
for reheating:~
1) Just scoop out the pasta portion, steam for 5 mins.
2) Pour in the heated pasta sauce
3) Ready to serve~
Mushroom cheese sauce
Ingredients:
3 brown button mushroom (to blend)
1/2 cup water (to blend)
2 cloves garlic
2 brown button mushroom (diced)
15g cheddar cheese
1/2 cup full cream milk
some pepper powder, italian herbs
20g cream cheese
Steps:
1) dice the mushrooms and garlic into small size
2) blend mushroom and water till smooth
3) heat pan, add some olive oil, sauteed the garlic till fragrant
4) add in diced mushroom and stir fry a while
5) add in the blended mushroom, milk, cream cheese and cheddar cheese.
Cook till boiling and cheese melted.
6) add in dash of pepper powder and Italian herb, off fire. Ready to serve warm.
意麵與蘑菇湯
材料：
麵食或任何類型所需的麵食
**我的麵條烹煮方式**
“避免麵條變成糊狀並和可以維持到晚餐時間食用”
1 ）按照麵條包裝上的烹煮方式
2 ）倒掉煮麵的熱水
3 ）把麵條浸泡在一碗冰水30秒
4 ）倒掉浸泡的冷水
5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。
**在職媽媽的小貼士**
6 ）如果不是馬上吃，收進冰箱。
7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。
8 ）倒入熱的蘑菇醬/湯就可以了。
寶寶蘑菇湯
材料： （2-3寶寶分量）
（A）
4朵 蘑菇（用料理棒打成幼滑）
2瓣 大蒜（用料理棒打成幼滑）
1/3杯 水（用料理棒打成幼滑）
（B）
2瓣 大蒜
2朵 蘑菇
15克 切達乾酪
（如何選擇寶寶食用的奶酪）請按
20克 奶油奶酪
1/2杯 鮮奶
水 適量
胡椒粉 適量
意大利香草 適量
做法：
1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。
2 ）用料理棒把所有材料（A ）打成幼滑;備用。
3 ）熱鍋後加入一些橄欖油，炒香蒜片。
4 ）加入花椰菜和蘑菇翻炒片刻。
5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。
6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。
7 ）撒入胡椒粉和意大利香草即可關火。
Malacca Sugar Sponge Cake
Ingredients:
150g Malacca coconut sugar (I reduced to 120g)
100ml Full Cream Milk
80g Corn oil/any tasteless vege oil (i used 70g grapeseed oil)
3 large eggs
150g self-raising flour
1/2 tsp Baking Soda ( i used 1 tsp aluminum free baking powder)
Steps:
1. Double boil Malacca coconut sugar and milk till melted, then add in eggs, oil, baking soda and mix well.
2. Add in self-raising flour by 3 separately, mix well.
3. Place the batter aside and rest for 30 minutes.
4. Transfer batter into a 6" cake mould and steam for 30 minutes .
p/s: you may use whisk to mix all ingredients.
( Recipe from Joshua Liew)
【椰糖馬来糕】
材料：
馬六甲椰糖 150g (我減糖至120g）
Full Cream牛奶 100ml
玉米油 80g (我減至70g）
雞蛋 3粒
自發麵粉 150g
Soda粉 1/2茶匙
做法：
1. 馬六甲椰糖和牛奶隔水煮融化，然後加入雞蛋攪拌均勻，再加玉米油和Soda粉拌均。
2. 之後分3次加入自發麵粉拌均勻。
3. 把麵糊放著休息30分鐘。
4. 麵糊直接倒入模型，大火蒸30分鐘。
#全部用打蛋器攪拌就可以了。
（食譜來自 Joshua Liew )
No comments:
Post a Comment