22/11/2017 蘭花巧克力果凍/燕菜

Easy Banana Pancake

Ingredients:

1 banana (45g without skin)

1 egg (53g without shell)

1 tbsp plain flour (10g)

Steps:

1) blend banana and egg till smooth. Add in flour and stir well with a spoon.Steps:

1) Blend banana and egg till smooth

2) add in flour and stir well

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down and return to stove.

5) use measurement spoon to scoop 1 tbsp batter on the pan until no more space.

6) close the lid for 30secs ~ 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 30seconds. DONE~

香蕉煎餅

材料：

45克成熟的香蕉（我用1條中等大小的香蕉）

53克 全蛋液（我用大的雞蛋）

1湯匙 普通麵粉

做法：

1 ）首先，用攪拌機把香蕉和雞蛋打成糊狀。

2 ）然後加入麵粉，用湯匙攪拌均勻。

3 ）放少許橄欖油在熱的平底不粘鍋,再用廚房紙巾抹勻。

4 ）將平底鍋放在濕布上或水面降溫，放回火爐上。

5 ）倒所有的麵糊在平底鍋裡。

6 ）蓋上鍋蓋30秒 〜 1分鐘。

7 ）打開鍋蓋，會看到煎餅表面很多的小孔形成了。

8 ）小心地翻面。

9 ）蓋上蓋子再燜30秒。好了。

（全程請用小小火）

橙汁雞

材料：

雞腿/雞翅膀 2个

甜橙汁 1粒

甜橙切片

海鹽 適量

胡椒粉 適量

玉米粉 1/8茶匙

做法：

1）食材準備好。

2）平底鍋加入玄米油/米糠油，放入雞腿/雞翅膀，煎至兩面金黃色。

3）把玉米粉拌入甜橙汁、倒入煮至甜橙汁稍微濃稠。

4）撒入海鹽和胡椒粉，起鍋放在甜橙片上即可。

Orange chicken 

Ingredients:

2 pcs Chicken drumsticks / chicken wings

1pc Sweet orange (blend and get the juice with little pulps)

1-2 Sweet orange slices

Sea salt to taste

dash of Pepper powder

1/8 tsp Corn starch

Steps:

1) standby all ingredients.

2) heat pan and add in rice bran oil, pan fry chicken till both sides light golden brown.

3) Mix the corn starch into the sweet orange juice and pour it into the pan, cook till sauce is thicken.

4) add in sea salt and pepper powder, place on the orange slice and done.

蘭花巧克力果凍/燕菜

材料：

（藍色部分）

150ml 蘭花水（蘭花汁 + 清水） 
（蘭花汁預先煮好：5朵蘭花加少許水煮滾1分鐘即可熄火，浸泡越久顏色越深。）
1/2茶匙 燕菜粉
1/8茶匙 果凍粉
12克 砂糖

（巧克力部分）
100g 熱水
10克 無糖純可可粉
200ml 鮮奶
1茶匙 燕菜粉
1/4茶匙 果凍粉
25克 砂糖

做法：

1）首先把所有蓝色部分的材料放入一個小鍋，攪拌均勻用後用小火煮沸。

2）把把煮好的蘭花燕菜入模具，送入冰箱速凍。

3）等待同時，把可可粉加入热水，搅拌至溶解。然后把巧克力部分的材料全部放入另外一個小鍋，攪拌均勻用後用小火煮沸。

4）把模具從冰箱取出，用牙籤在燕菜表面輕刮一些條紋。然後把煮好的巧克力燕菜倒入。包好保鮮膜，放入冰箱冷藏直到凝固。

I am using Japanese Agar-agar and Instant Jelly powder

Blue Pea Flower Agar-agar

Ingredients:

(A: Blue portion)

150ml blue pea flower water (Blue pea flower juice + water)
1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

12 grams of sugar

(B: Chocolate portion)

100g hot water
10g pure cocoa powder

200ml fresh milk / uht milk

1 tsp  Agar-agar powder

1/4 tsp instant jelly powder

25-30 grams of sugar

Preparation:
Blue Pea Juice pre-cooked: 5 nos of blue pea flowers cook with some water and boil for 1 minute then turn off the fire, the longer time the flower soaking the deeper color it will be.

Steps:

1) Start with the blue portion, put all ingredients A into a small pot, mix well and bring to a boil.

2) pour the cooked ingredients A into moulds, then put in the fridge for a faster cooling.

3) While waiting for it harden, add cocoa powder into the hot water. Stir till dissolved then pour into another small pot by adding all other ingredients B, mix well and bring to a boil too. 

4) Take out the mould from the fridge and use a toothpick to lightly scratch on the harden surface of the blue pea flower agar-agar. Pour in the chocolate agar-agar.  Wrap with cling wrap and store in the fridge till completely harden before serving.

11/5/2017 橙汁焖鸡翅膀

Good morning dear all mommies!

I woke up before my alarm rang. Raining in the early morning, made me feel blurred and couldn't decide what shall I cook today.

Today's menu are as follows:

Breakfast: Gula Melaka coconut filling milk bun and fresh milk

Lunch and dinner: colorful sushi rice with easy.stew Orange chicken wings and stir fry beef with zucchini.

Teatime: Apple yogurt drinks and honey cupcakes

Recipes for homamade vegetable powder:

http://haruko5350.blogspot.my/p/homemade-how-to-make.html

媽咪們早安!

昨天休假，沒有做便當，外出時就煮了烏冬面配味增湯給小公主。

今天又要上班咯。 。鬧鐘還沒響，媽媽我已經醒了。外面下著雨，涼涼的。 。由於沒有頭緒要做什麼便當給小公主，在冰箱找了些食材，隨便做吧！有牛肉薄片，夏南瓜，雞翅膀，鮮橙。 。

煮了兩道菜配彩色壽司米飯。用了自製的菠菜粉，南瓜粉，紫薯粉。 。還有蘭花。

簡易10分鐘橙汁燜雞翅膀

牛肉片炒夏南瓜

橙汁燜雞翅膀

材料：

雞翅膀 2只

甜橙汁 3/4粒

甜橙 1/4粒 （切片）

海鹽 適量

胡椒粉 適量

乾月桂葉 1片

玉米粉 1/4茶匙

1/4杯清水

做法：

1）食材準備好。

2）平底鍋加入玄米油/米糠油，放入雞翅膀，煎至兩面金黃色。

3）加入月桂葉，清水和橙汁，把鍋蓋蓋上，燜煮5分鐘。

4）把玉米粉拌入少許水、倒入煮至甜橙汁稍微濃稠。

5）撒入海鹽和胡椒粉，起鍋放在甜橙片上即可。

Stew chicken wings with orange

Ingredients:

2 pcs Chicken wings

3/4 pc Sweet orange (get the juice only)

1/4 pc Sweet orange (slice it)

Sea salt to taste

dash of Pepper powder

1pc dried bay leaf

1/4 tsp Corn starch

1/4 cup water

Steps:

1) standby all ingredients.

2) heat pan and add in rice bran oil, pan fry chicken wings till both sides light golden brown.

3) add in water, orange juice and dried bay leaf, cover and cook for 5 mins.

4) Mix the corn starch into a little water and pour it into the pan, cook till sauce is thicken.

5) add in sea salt and pepper powder, place on the orange slice and done.

蜂蜜煉乳杯子蛋糕

（食譜原之：羅羅愛的點心DlY）

材料：

2個 全蛋

6個 蛋黃

90克 任何菜油

15克 蜂蜜

15克煉乳

少許 海鹽

100克 低筋麵粉/蛋糕粉

6 個蛋白

1/4 茶匙 米醋/檸檬汁

70克 有機蔗糖

做法：

1）把植物油加熱至80度C ，然後離火。

2）把過篩了的麵粉加入熱油，快速攪拌至無顆粒

3）順序加入蜂蜜，煉乳和蛋黃，邊加邊攪拌至順滑，備用。

4）糖分3次加入蛋白，打發蛋白至乾性發泡

5）取1/3打好的蛋白霜,拌入蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。

6）把麵糊倒入18個杯子蛋糕模裡，大約6分滿就好了，然後輕敲震出空氣。

7）把烤模放在烤箱底層，110度C烘烤45分鐘。然後提高溫度至150℃，烘烤15分鐘。把電源關掉，悶5分鐘後取出蛋糕。

8）蛋糕出爐後在桌子上請敲1-2下。 （這個動作可以降低蛋糕回縮）

**不同的烤箱有不同的熱度和時間，要自己拿捏。 （溫度只供參考）**

Honey Milky Cupcakes

(Low temperature Baking method)

(Recipe by Mr Loh from Taiwan 羅羅愛的點心DlY)

Ingredients:

6 pcs egg yolks 

2 pc whole eggs

90g vegetable oil

15g sweetened / condensed milk

15g honey

100g superfine flour 

6 pcs egg whites

1/4 tsp rice vinegar / lemon juice

70g organic cane sugar

Steps:

1) Heat oil till 80'C, remove from fire. 

2) Add in sieved flour and mix well quickly.

3) add in honey, condensed milk and egg yolk in sequence and keep stirring till well combined.

4) Beat the egg whites in a clean dry bowl with clean dry whisk until foamy then add in vinegar. Continue to beat and adding the sugar by 3 times and beat until hard peaks foam.

5) Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.

6) Pour batter into 18pc cupcake liners till 60% full. Tap a few times to remove bubbles and at the same time flatten the surface of batter a bit. 

7) Place cake at the bottom rack of the oven. Bake at 110°C for 45 minutes. Increase temperature to 150°C and continue baking for 15 minutes. Off the oven and wait for 5 minutes before removing the cake out from the oven. 

8) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further)

Notes:

different oven is different in temperature, please adjust accordingly.

Kopitiam milky buns with cococnut filling

椰丝奶香小面包

baked on 23/5/2017

baked on 26/5/2017