酒酿

用料:
1：糯米1.5杯，洗净沥水备用；
2：水1.5杯；
3：上海甜酒药1/3个，冷开水1杯，糖1大匙；
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon。
做法：
1. 電壓鍋放入材料2，置炉上开大火，水开后，倒入1料搅拌均匀。转小火焖煮40分钟离火待凉 （set it for rice at 12 min. to cook the rice)。
2. 酒药1/3个碾碎，放一干碗里，放入剩余3料拌匀。

3. 将酒药汁倒入冷凉的糯米饭里拌匀，然后分装到4个干净的小碗里，中间用干净勺子，挖一小孔，盖上保鲜膜，室温放置3-4天至出酒水。
4. 将发好的酒酿放冰箱里1-2天再吃，非常甜。吃不完的酒酿密封，放冰箱里保存。

爱心分享：
1．关键保证容器，要干净，不要有油。

香甜不油腻的水煎南瓜饼

Steam the pumpkin and mesh it
3:1 are the portion for sticky rice flour and flour
add a bit sugar into the dough

shaped into small rounded patty, dab with water and sprinkle sesame seeds.
Pan fried and pour about 2/3 depth of water in the pan for the steaming effect.

Also like this recipe shared by May Lynn which has banana filling

Pumpkin Flower shape bread 

It's fall so perfect season to make some pumpkin bread :)

材料:
南瓜泥180g
高筋麵粉300g
速發乾酵母1/2茶匙(2.5g)
細砂糖15g
鹽1/4茶匙(1.3g)
奶粉10g
水60cc
無鹽奶油30g

裝飾配料:
葡萄乾適量
全蛋液適量

Ingredients :
180g pumpkin puree
300g bread flour
1/2 teaspoon  instant yeast (2.5g)
15g Caster sugar
1/4 teaspoon Salt (1.3g)
10g milk powder (I replaced this with milk by taking out the water but 60 cc of milk and 15 cc of water total)
60g water (see change above)
30g unsalted butter

Filling
Raisins (I used crasins which is dried cranberries)
egg 

芒果糯米糍
https://www.youtube.com/watch?v=Zrvvgu62Q3U
https://foodaciously.com/recipe/mango-mochi

Milk 100g
Coconut milk 100g
Sticky Rice Flour 120g
Sugar powder 50g (or can sub. with fine sugar), about 5 TB
Cornstarch 30g (2 TBSP)
Butter 15g (1 TBSP)
Fruit like Mango, strawberries, cut in big chunks

oil melted via heating through water steaming method

mix all dry ingredients first then add the wet ingridents
Steam in a china/clay bowl

Let cool in separate bowl, when it is totally cool down, it's ready to wrap
roll it at the end with coconut chuck or cooked cornstarch powder

(花生糯米糍)
https://www.youtube.com/watch?v=fSD-F2P9dE4

糯米糍皮材料:糯米粉140g、粘米粉12g、即食吉士粉10g、砂糖60g、脫脂牛奶200g、椰漿(或椰奶)200g、菜油(或沙拉油)1湯匙
內饀材料:花生碎100g、砂糖20g、芝蔴10g、椰絲20g全部混合拌勻。(以上饀料可依個人喜好增多或減少)
將牛奶、椰漿、糖、油倒入鍋中用中火煮至微滾起泡,慢慢倒入粉盆中(各粉類已篩過拌勻)用膠刮攪成粉糰倒入已掃油之碟中,用大火蒸約18至20分鐘,取出待凉。
將粉糰分成約16份,壓平包入饀料後灑上少許椰絲或糕粉(糯米粉用白鑊小火炒至微黃便成糕粉)


To make the mochi skin you need: 
• 140g Glutinous rice flour 
• 12g Rice flour 
• 10g Instant custard powder
• 60g Sugar
• 200g Skimmed milk
• 200g Coconut milk
• 1 tablespoon Vegetable oil (or salad oil)

Sift the glutinous rice flour, rice flour and instant custard powder into a mixing bowl.
In a small pan mix the sugar, milk, coconut milk and oil and simmer on medium heat until slight boil.
Add the milk mixture slowly into the flour mix and mix well. This should create a paste like dough. Place the dough on a greased bowl to steam on top of some boiling water on high heat for 18-20 minutes.
Take out the pan with the dough and let it cool.
Once cool, split the dough into 16 even parts and can then roll out to be filled with mochi filling.

To make the mochi filling you need:
• 100g Chopped peanuts
• 20g Sugar
• 10g Sesame seeds
• 20g Desiccated coconut
(the amount of each ingredient can be changed according to personal preference)

Mix the ingredients together well and use as the filling for the mochi. (As shown in the video, the ingredients can be used to make different kinds of mochi)

Enjoy~ :D

伯爵茶牛奶麵包   
份量 : 2個
adapted from Ms. Carol, of caroleasylife :) Thank you!!

無油少糖帶著淡淡伯爵茶香，揉入高纖維的燕麥片，適合早餐的麵包，搭配果醬抹奶油都恰當~

材料:

伯爵茶包2包  鮮奶215g  高筋麵粉280g  即食燕麥片15g   鹽1/4茶匙(約1g)
細砂糖30g  速發乾酵母1/2茶匙(約2g)

步驟:
1.鮮奶加熱至沸騰，將伯爵茶包放入浸泡5-6分鐘
2.茶包撈起擠乾冷卻備用
3.乾性材料放入工作盆中，倒入鮮奶
4.將所有材料放入盆中直接搓揉均勻成為無粉粒
   狀態又不黏手的麵團
   (水的部份先保留20-30cc,在攪拌過程中慢慢添加)
5.移至桌面，將剩下的鮮奶分次添加完搓揉均勻6.抓住麵糰一角,將麵團朝桌子上用力甩打出去,然後對折再轉90度

7.一直重覆上述動作直到麵糰光滑並且可以撐出薄膜即可
8.麵糰光滑面翻折出滾圓9.收口捏緊朝下放入抹少許油的盆中

10.在麵糰表面噴一些水避免乾燥
11.放入密閉的空間中做第一次發酵60分鐘至2倍大
    (冬天天氣冷微波爐中放一杯熱水幫助提高溫度.水若冷了
    就再換一杯，夏天可以直接室溫發酵)

12.桌上灑些高筋麵粉,將麵糰移出到桌面,表面也灑些高筋麵粉

13.將麵糰中的空氣用手壓下去擠出來
14.麵糰平均分割成2等份,光滑面翻折出來滾成圓形
15.間隔整齊放入烤盤
16.麵糰表面噴些水然後整盤放入烤箱中，關上烤箱門再發酵50-60
     分鐘至2倍大17.發酵好前8-10分鐘,將烤盤從烤箱中取出,烤箱打開預熱至190度c

18.麵糰表面篩上高筋麵粉
19.用鋒利的刀在麵糰表面均勻切出5-6道切口
20.放進已經預熱至190度c的烤箱中烘烤20分鐘至表面呈現金黃色
     即可
21.移至鐵網架放涼

補充:
1.即食燕麥片可省略，但鮮奶減少10g
2.麵包操作方式很多，可依照個人習慣來選擇
若不想花力氣或無法甩打搓揉，可用水合折疊法操作，
麵糰配方中請另外多加15g鮮奶(或水)
做法參考 : Oatmeal Honey Bread。燕麥蜂蜜麵包(水合折疊法)

南瓜燉飯。pumpkin risotto

南瓜排骨飯

Pork spareribs one pack
rice 2-3 cups
pumpkins (I used the one leftover from the pumpkin soup)
water for rice

Seasoning: garlic, ginger,soy sauce, rice wine, diced green onions

Steps:

1. hot water, broil the spareribs first to get rid of impurity
2. pan fried the ribs to brown them nicely, then add garlic/ginger mixture
3. add pumpkin, soysauce, rice wine
4. clean rice and put in cooker, add 2-3 cup of water
5. put in the mixture and cook it with the rice in cooker

梅花肉燒金瓜食譜

美食鳳味吳秉承食譜，教你做吃起來香滑可口又香甜的金瓜料理，梅花肉燒金瓜食譜。

材料：
金瓜1/2顆、梅花肉150g、薑絲5g、雞蛋2顆、雞高湯1碗、綠花椰菜100g、蔥段10g、蓮藕粉水3大匙、香油1大匙

調味料：
米酒1大匙、鹽1茶匙

做法：

1.梅花肉切大片狀；金瓜挖除囊籽，切大塊備用。

2.取一炒鍋，加入2大匙油，先下蔥段爆香，下梅花肉片、薑絲炒香，再下金瓜塊炒香，再下調味料、高湯煮勻，蓋上鍋蓋燜煮10分鐘。

3.承上，下花椰菜煮熟，加入蓮藕粉水勾芡，再淋入打勻的蛋液煮熟，起鍋前加入香油即可。

Can you tell that I'm falling in love with pumpkins?

南瓜燉飯。pumpkin risotto

银耳雪梨羹 White Wood Ear and Pear Soup

Posted on 2013年11月17日 星期日 by MaomaoMom

秋风起，来碗银耳雪梨羹滋润滋润吧。

用料:
1：干银耳2-3朵（30克）；
2：雪梨1-2个；
3：枸杞子1大匙（如果是干的，放点冷水泡一会儿）；
4：水适量，糖1/2-3/4杯（最好用冰糖）。

做法：
1、干银耳加半盆冷水浸泡2小时，洗净撕成小朵待用。

2、将发好洗净的银耳放入 电压力锅内胆里，加水到6杯刻度线，盖上盖子，排气阀放置密封位置，选【手动】档90分钟。

3、程序完成后等10分钟，放气减压打开盖子。将雪梨洗净，去皮去核切片，放入高压锅内。盖上盖子，排气阀放置密封位置，选【手动】档5分钟。

4、程序完成后等15分钟，放气打开盖子。放入1/2-3/4杯糖及泡好的枸杞子，轻轻搅拌均匀就可以了。味美又滋补。

葱香肉馅发面饼

用料:
1：中筋面粉（all purpose flour）2杯（300 to 320克），泡打粉（baking powder）1茶匙，玉米油1茶匙；
2：温水（以不烫手为准）1杯-1大匙（225克），糖1茶匙，快速发酵粉（fast rising yeast）1茶匙，中筋面粉1茶匙，搅拌均匀，静置10分钟；
3：瘦肉馅100克，盐1/3茶匙，白胡椒1/8茶匙，鸡粉（I use olive oil herb mix seasoning 或鸡精）1/6茶匙，香油2茶匙，生粉2茶匙，老抽酱油1.5茶匙，生抽酱油2茶匙，糖1/3茶匙，水1大匙，葱3条切葱花；
4：白芝麻2大匙 or less；
5：玉米油3大匙。
注：1杯=240毫升，1大匙=15毫升，1茶匙=5毫升。

做法：
1、盆内放入1料的面粉和泡打粉拌匀后，加2料揉成大块面团，然后加1茶匙玉米油揉均匀，放在暖和的地方保温保湿，等到面团发至原来的两倍大。
2、取一盆，放入所有3料，用一双筷子顺一个方向搅拌至少80下至馅上劲待用。

3、把发好的面团稍揉分成2等份，一块揉圆压成饼状，擀成直径20厘米的薄皮，放上肉馅用勺子抹平，将另一份面团也擀成擀成直径20厘米的薄皮盖在肉馅上，边沿捏紧到一块儿。

4、均匀洒上芝麻，再擀成直径28厘米的薄饼。
5、28厘米不粘锅里放1.5大匙油，再将饼放入，盖上盖子放在温暖的地方醒发1-1.5小时，一定要等到饼发至2倍大。开中火煎5分钟，然后翻一面，加1.5大匙油再煎4-5分钟，至金黄即可。趁热切块食用，非常好吃。

蛋包飯

https://www.youtube.com/watch?v=qXPKAEVpfOk 飯作法
https://www.youtube.com/watch?v=rFztOdek1t0 蛋皮作法

It was somewhat a success using the leftover fried rice I made last time (no one knows)

The key was watch how both 詹姆士 and 阿基師的video online to gather their tips then the videos above

I'll list the steps and ingredients later but it's pretty flexible, katchup  tomato sauce is one of the important ingredient and can add one tomato to the rice during frying time.

白老師的蛋包飯醬

1/2 cup of cooking oil
1 cup of ground or chopped pork
3 cups of onion
1 cup of carrot
1/2 cup of big green onion
1 cup of chopped celery
Stir fry the above ingredients until onions are translucent and water in the veggies has evaporated.

Now add the ingredients below
2 tsp Sugar
2 tsp minced garlic
1/2 cup Soy sauce (poured around the edge of the pan)
2 cups of Catch up

Once it starts boiling, turn the heat down to low, then add
2 tsp of vinegar and
1/2 stick of butter (about 4 TBSP)
seasoned with black pepper to taste

Turn off the heat and scoop 1 ladle to mix with the cooked rice

蘑菇炒鱼片

一种小白蘑菇非常新鲜,用它炒鱼片很鲜美。Preparing for dinner tonight just for D's mom, I think she likes it so it was a big relief!!

用料:

1：Basa鱼片600克，洗净沥水切片。

2：盐1/2茶匙，绍酒1大匙，生粉1大匙，白胡椒1/8茶匙，香油1茶匙。

3：橄榄油2.5大匙，姜丝1茶匙，盐1/4茶匙，糖1/3茶匙，Mushroom flavored 蚝油1大匙。

4：小白蘑菇1盒（200克），洗净沥水备用。

5：葱2条洗净切丝，香油1茶匙。

注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon。

做法：

鱼片拌入2料腌20分钟，如是能保湿放冰箱里过夜鱼肉会更嫩滑。不粘锅，加油2.5大匙，置炉上开大中火，放入姜丝炒香。

然后放入鱼片轻轻翻炒至半熟，接着放入洗干净的小白蘑菇，翻炒几下后放入剩余3料，炒至鱼片熟，接着放入葱丝和香油兜抄均匀，即可。

南瓜奶油湯

1 small green pumpkin

Milk 1 and 1/2 cup

flour 1 TBSP

Cheese (mezerella)

Butter

Salt to taste, pepper

Milk cook in low heat， add the flour and mix well, put in the butter and let it desolved, add salt to tast.

For the pumpkin, place it up side down and preheat for 6 min., cut off top 1/3 to make cap.

place the milk based soup mixture into the pumpkin and filled to about 70%,

add cheese on top

cover with cap,

cook in microwave for another 7 minutes

sprinkle pepper for additional seasoning. 

qiqi kitchen simple salad with pumpkin soup

薯发糕当早餐

用料:
1：紫薯去皮后净重75克，水1大匙；
2：中筋面粉3/4杯（120克），白糖2-3大匙（30-45克），泡打粉1/2茶匙；
3：酵母3/4茶匙；
4：水1/2杯+1.5大匙（142克）。

注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。

做法：
1、紫薯去皮后切小块，碗中加1大匙水，盖上保鲜膜，微波炉里叮2-3分钟至熟，用勺子将紫薯压碎。

2、将所有1至4料放入盆中，用打蛋器（handheld mixer）低速打1分钟，然后高速打2分钟至匀。

3、中号玻璃容器的内壁涂少许油，然后用橡皮刀将面糊刮入玻璃容器里，盖上保鲜膜保湿，放在温暖的地方发至2-2.5倍大。

4、放微波炉里叮3-4分钟，各家微波炉的功率不同，时间可能要调整。用牙签插入后，拿出是干净的即是熟了。

Veggie with dried scallops

1：青菜500克。

2：干贝1/3杯，水泡发，清洗沥水备用。

3：水8杯，盐1.5茶匙，橄榄油1大匙。

4：绍酒1大匙，水1/2杯，蚝油1.5大匙，糖1/2茶匙，盐1/4茶匙。

5：橄榄油1大匙，蒜末2茶匙。

6：生粉2.5茶匙，加水2大匙拌匀，葱花2茶匙。

做法：

小青菜一切两半洗净，大锅放水8杯，置炉上开大火煮滚，放入剩余的3料，拌匀。然后放入小青菜烫1分钟，捞出沥水摆盘备用。 小号不沾锅，加橄榄油1大匙，置炉上开中火，放入蒜蓉2茶匙炒香，然后放下干贝翻炒几下，依次加入4料，煮1分钟。接着放入6料的生粉水兜匀煮滚离火，将煮好的干贝与汁在青菜上，撒点葱花即可。

芋頭蔥煎餅
約煎4片
My second attempt to make bing for Na， I like this texture but she doesn't :(
still thanks to Carol and credit to her post.

一.芋頭內餡

材料:
大芋頭300g,青蔥3-4支,

調味料:
麻油2大匙,鹽1/4茶匙,白胡椒粉1/8茶匙
(調味份量為參考,請依照自己口味調整)

步驟:
1.芋頭削皮取300g切塊蒸熟軟
2.蒸熟軟的芋頭用叉子壓成泥狀
3.將調味料加入芋泥中混合均勻
4.青蔥洗淨瀝乾水份切成蔥花

二.燙麵麵團

材料:
中筋麵粉250g,橄欖油20g,熱水120g,冷水40g,鹽1/8茶匙 
mix and set aside for 20 min.

三.包製步驟:

1.桌上灑一些中筋麵粉,將醒置完成的麵團放上
2.將麵團平均切成4個小麵團(每塊約105g),滾成圓形
3.用手掌根部將小麵團壓扁,用橄麵棍慢慢將麵團桿成直徑約20cm薄片
   (在包製的時候,還沒有用到的麵團請用保鮮膜覆蓋避免乾燥)
4.芋頭內餡平均分成4份,麵皮中央放上芋頭內餡及適量的青蔥花,一邊折
   一邊轉,最後將收口捏緊
5.用手將包好的餡餅壓扁
6.用桿麵棍慢慢將麵團桿成薄片
7.平底鍋中加入2大匙油,油熱後放入芋頭餅
8.用中小火將餅煎到兩面呈現金黃色即可

地瓜吐司

地瓜吐司

地瓜麵包

約550g

 


This recipe was using a bread machine, but I don't have one, so I adopt it and use the kitchen aid mixer instead.
材料:
高筋麵粉250g ( I use all purpose, 1/3 cup = 50 g so x 5),小麥胚芽2大匙 (skip),
速發酵母(instant yeast)3/4茶匙(約2.5g),
細砂糖15g,鹽1/4茶匙(約1.3g),液體植物油20g,
雞蛋1顆(淨重約50-55g),冷水115cc,
夾餡 : 地瓜泥100g, 細砂糖10g,無鹽奶油10g

步驟:
1.先準備夾餡,地瓜100g去皮蒸熟,趁熱壓成泥狀
2.取100g地瓜泥,加入細砂糖10g,無鹽奶油10g混合均勻放涼
3. I mixed everything (dry first then wet in the kitchenaid mixing bowl (except the filling)
4. turn on mixer till it forms an nice elastic dough
5. wrap and let it rise for about 1-2 hrs?
6.桌上灑些高筋麵粉,將麵團移出到桌面,表面也灑些高筋麵粉
7.麵團中的空氣用手壓下去擠出來
8.用桿麵棍將麵團桿成約40x20cm的長方形麵皮 

9事先準備好的地瓜餡均勻鋪在麵皮上,周圍各留1.5cm距離
10.麵皮由短向輕輕捲起,捲成柱狀,收口捏緊
11.用刀從麵糰中間切開,左右交叉捲成麻花狀(不要捲太緊)
12.麵糰對折頭尾捏緊朝下放回烤盒中
13.表面噴點水 (I forgot to do this),繼續發酵 for about 30-50 min. 
14. set oven temperture to 350 F and bake for about 25-30 min.?
15.完成後將麵包倒出,放在鐵網架上放涼 (note: I decor it a bit with cereal/nuts and dried crans)
16.完全涼透再切片

 補充:
.冷水可以使用牛奶或豆漿代替
沒有小麥胚芽可以直接省略

肉松葱油饼

用料:
1：中筋面粉（All-purpose flour）1又1/4杯（200克），刚滚的开水3/4杯（175克），玉米油或其他素油1/2茶匙；
2：油2大匙，盐1茶匙，面粉5大匙，鸡粉（或鸡精）1/6茶匙；
3：葱3条洗净切葱花；肉松2大匙
4：白芝麻 4茶匙，油3大匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。

做法：
1、盆内放入1料的面粉，边用筷子搅拌边倒入开水，稍冷揉成软面团，加1/2茶匙的油揉光滑，盖上保鲜膜醒20分钟。
2、把所有2料放一小碗里搅拌均匀成油酥待用。把面团分成2等份，取一份稍揉压成饼状，擀成圆形厚1.5毫米的薄皮，均匀摊上一半的油酥。

3、肉松1大匙和一半的葱花均匀撒在面饼上。从下往上圈起压紧成长条状，然后从一端开始盘向另一端成圆形，将末端压在圆饼下，盖上保鲜膜松弛10分钟。
4、用擀面杖将饼擀开些，均匀放上2茶匙芝麻，再把饼擀成直径15厘米的饼。
5、将饼放入预先放有1.5大匙油的不粘锅里，置炉上开中火，两面煎成金黄色，趁热切块食用，非常好吃。上面有层芝麻，更香

Egg, Cheese and Sausage Strata

Another good breakfast recipe from Chinesegrandma. I like this one because it uses less eggs and bread.

Easier than a quiche or frittata, this make-ahead dish frees you up to enjoy visiting with brunch guests. Adjust the strata fillings for whatever ingredients you have on hand.

Ingredients

• 6 eggs (I cut it to 4）
• 2 slices bread, cubed (can use more for thicker casserole; this amount will give you a more custardy texture)
• 2 cups milk （use 1 1/2 this time)
• 1 cup cheddar cheese, grated
• 1 teaspoon ground mustard (skip replaced with pita bread Italian seasoning)
• 1 pound sausage (3/4 lb is also plenty)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, or to taste

Directions

1. Saute sausage until well browned, breaking up meat with spoon.
2. In large bowl, beat eggs with salt, pepper and ground mustard.
3. Add milk; mix well.
4. Butter 2-quart baking dish.
5. Add bread cubes evenly in baking dish.
6. Sprinkle sausage over bread cubes.
7. Sprinkle grated cheese over sausage.
8. Pour egg mixture into baking dish. Poke down any floating bread cubes to make sure egg mixture gets absorbed.
9. Cover baking dish and refrigerate overnight.
10. Remove strata from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F.
11. Bake strata for 50-60 minutes, until browned on top and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Serves 4-6 adults.

Notes

• Recipe doubles easily for baking in 4-qt dish.
• Like quiche and frittata, this egg dish takes well to all kinds of meat or vegetable fillings, so feel free to get creative. The important thing is to make sure vegetables are cooked/sauteed first, and that any meat that requires precooking, eg bacon or sausage, is browned and drained first.

Here’s a link to the printable version: Egg, cheese and sausage strata recipe for printing.

黑芝麻娘惹糕

Here's the video link recipe adopted from 爱料理

食材

60 分鐘

白糖400克

在來米粉100克

地瓜粉300克

椰漿600克

水550克

黑芝麻粉75克

• 將材料分成兩部份，調成黑白兩漿。(可等比例縮減） 白漿：在來米粉50g+地瓜粉150g+白糖200g+椰漿400g＋水275g 黑漿：在來米粉50g+地瓜粉150g+白糖200g+椰漿200g＋水275g＋黑芝麻粉75g
• 

  2準備好蒸煮器具和長型或方型容器。預熱。
• 

  3第一層先舀入部分黑漿。
• 

  4依照自己加入的厚度調整蒸的時間，不厚約一分鐘，然後搖看看是否凝固。
• 

  5再舀入部分白漿。 然後重複同樣動作，直到粉漿用完！ 可依個人喜好，選擇每層的厚度！
• 

  6冷卻後倒扣出來就完成囉！
• 

  7切出喜歡的形狀就完成了！開動！

贊助

小撇步

黑芝麻粉可用其他東西取代，做出不同口味的娘惹糕。只要取代的東西的重量和黑芝麻粉一樣，固態或液體皆可以！例如蒸熟的南瓜丶地瓜…