First day of returning to work in year 2016... HAPPY NEW YEAR 2016~
Breakfast: Bread toast with wild blueberry jam, strawberries (super sweet) and fresh milk
Lunch and Dinner: Steamed onion juice, stir fried kelp noodles and Baked chicken popcorn
Teatime: Coconut Oat cookies and tomato pomegranate juice
I used the above recipe just by adding some bamboo charcoal powder to 1/4 of the dough to create the inner swirl appearance.
加了一些竹碳粉在1/4的麵團做裡面的圖案。
SUPER SWEET STRAWBERRY
(first time i can buy such nice and sweet strawberry in Malaysia)
Stir Fried Kelp Noodle
Ingredients :
1 pc of organic kelp noodle
12 pcs asparagus
2 pcs brown button mushroom
1" carrot (shredded)
1/2 tsp liquid Amino
Dash of pepper powder
3 cloves garlic (sliced)
1/4 cup of soup stock / water
Steps:
1) cook noodle as per packaging instruction.
2) heat pan with some rice bran oil and sauté garlic till fragrant
3) add in the following and stir fry, carrot, asparagus and mushroom.
4) add some water to cover all ingredients and shimmer for 1 mins
5) add in the pre-cooked noodle, add in liquid amino and pepper powder,
6) off fire and ready to serve warm.
蔬炒海帶面
材料：
有機海帶面（熟）1份
蒜米3瓣
胡蘿蔔1/3根
新鮮蘑菇2粒
蘆筍12根（切段）
米糠油/橄欖油1湯匙
天然醬油1/2茶匙
胡椒粉適量
1/4杯高湯/水
做法：
1.海帶面放進沸水煮熟
2.煮麵的同時把蒜米切片備用
3.胡蘿蔔刨絲，蘆筍切段絲和蘑菇切顆粒
4.用小火熱鍋然後倒入一湯匙米糠油然後爆香蒜片至金黃色
5.然後加入蔬菜略炒，加入高湯燜煮一分鐘
6.加入煮好的海帶面翻炒均勻後加適量的胡椒粉和天然醬油
7.翻炒均勻就可上碟享用啦~
Baked Chicken Popcorn
(Recipe By: 貞穎麻麻的綺幻冒險)
Ingredients
1 tbsp Grape seed Oil
10g Potato starch
30g Low Protein flour / cake flour
1 egg yolk
2 tsp sugar
1g or 1/8 tsp salt
Dash of Pepper powder
60-100g Chicken Tenderloin / chicken breast (I used 60 grams of chicken tenderloin and chicken breast, the unfinished coating powder I keep in the refrigerator for tomorrow use.)
Steps:
1) Heat pan, add in the oil for 10 seconds, pour in the potato starch and stir fry for a while and off fire.
2) add in egg yolk and other seasonings (salt, sugar, pepper), stir well. Finally add the flour and mix well by rubbing it till bread crumbs texture.
3) throw the cubed chicken tenderloin into the bread crumbs. Let them coated well and press firmly.
4) bake at preheated oven of 160'C for 10-15mins. (my oven was set to 170 degrees, bake for 15 minutes).
(The outer texture is slightly crispy and inner is soft and tender chicken meat.
If you want to have more crisp taste, can bake longer time about 3 to 5 minutes)
原創食譜來自：貞穎麻麻的綺幻冒險
烤箱版寶寶雞米花
材料：
玄米油為10g / 1湯匙（我用米糠油）
太白粉10克
低筋麵粉30克
蛋黃1顆
糖2〜3克 / 2茶匙
鹽1克 / 1/8 茶匙
胡椒粉少許。 （一歲以下，調味可省略）
雞裡肌/雞胸肉60-100g （切小丁）（我用60克的雞胸肉）
做法：
1）將米糠油(或其它炒菜用油可),倒入鍋中加熱約10秒，倒入太白粉翻炒後熄火，起鍋。
2）加入蛋黃攪拌均勻，再加入調味料(鹽，糖，胡椒粉),最後加入麵粉，混合均勻。
3）將粉糰（鬆散，碎碎的團狀）用手指搓開（搓小塊狀）所有粉糰搓成ㄧ粒粒小粉糰時，將裡肌塊(裡肌肉直接切小丁) 全部丟入粉糰中，每顆雞米花表面沾滿後，可放在手掌中捏緊。
4）烤箱160度烤10分鐘（我的烤箱170度，一共烤了15分鐘）。
（外皮是微酥的奶酥餅乾口感，而雞肉還很軟嫩，
如果想追求更酥脆口感，再多烤3〜5分鐘！ ）
Steamed Onion Juice ~ recipe please click
蒸洋蔥水 ~ 食譜请按
Coconut Oat Cookies
Ingredients:
1 egg white (40g)
33g desiccated coconut
20g organic Instant Oat
7g cake flour
18g cane sugar
Steps:
1) mix flour with desiccated coconut, set aside
2) beat egg white and sugar with electric mixer till soft peak form
3) add the coconut flour into the egg white, mix gently
4) add in instant oat and mix well too
5) scoop the mixture by a measuring spoon (1/2 teaspoon) and use hand to form ball shape and place on the baking tray which laid with nonstick baking sheet
6) bake at 180'C for 10mins at the middle rack, remove and turn the other side, put at upper rack and continue baking for 5min or till light golden brown. Off power and let the cookies stay inside oven for another 10mins before removing it from oven.
7) keep in air tight container after cooling down
燕麥椰子餅乾
材料：
1 顆蛋白 (40克)
33g 椰蓉/ 椰茸/ 椰子粉（desiccated coconut）在烘焙原料店都可以買到
20g 有機即食燕麥
7g 蛋糕粉/底筋粉
18g 蔗糖/細砂糖
做法：
1）把椰子粉加入麵粉，拌勻。
2）蛋白打至粗泡，分2次加入砂糖，打至濕性發泡。
3）加入椰子粉和麵粉，輕柔拌勻。
4）然後加入燕麥，拌勻。
5）預熱烤箱180‘C度。
6）用量匙（1茶匙）把麵糊舀入手裡，搓成小球狀後鋪在不粘烤紙/布上。
7）送入已經預熱180度C的烤箱，放在中層架烤10分鐘。然後轉換盤方向，放回烤箱上層架烤5分鐘或上色。關掉電源，讓餅乾燜10分鐘後取出，待涼。
8）收在密封罐子，可保存大約1個星期。
No comments:
Post a Comment