Kimbap 韩式紫菜包饭

今天约了几个朋友一起去野餐~哪里知道野餐到一半..天气突然转凉,然后下起雨了..啊~~~好扫兴啊~~~真是的.....我和两个朋友准备了紫菜包饭~~他们都说好吃啊!!好开心^^ 这是我第一次包的~不错吧~~嘻嘻

拍的不错吧~~自High...=.=

包好了!! 放凉些~等着被我切来吃了!!呼呼呼~~

就要被送出门了~Kimbap们....哈哈哈哈!!

食谱是跟着这个Video的~~不错哦..教得蛮仔细...可以参考看看...^^

希望你会喜欢~~呵呵...

番薯西米露

甜蜜蜜的番薯西米露 ~~ 这食谱我已经收很久了....收着收着也快忘了呢~~哈哈!!

食谱来自: 星厨房

橙色番薯  500克
西谷米  50克
冰糖  适量
椰奶  100毫升
清水  800毫升

1. 番薯去皮，切小块，泡水片刻后捞起。
2. 西谷米洗净，泡水备用。
3. 番薯放进锅内，加入清水，开火煮至番薯开始变软。
4. 捞起西谷米，放入锅内煮至半透明。
5. 加入适量冰糖调味。
6. 倒入椰奶煮至滚即可。

放凉后要收进冰箱~冷着吃...很好吃!! Slurp slurp~~ :p

Unbaked Layer Cheese Cake 免烘千层乳酪蛋糕

最近爱上cheese的味道~明知cheese最容易肥的..但还是抵挡不了它的魅力!!哈哈!! (找借口..~~呵呵)
Unbaked Layer Cheese Cake 免烘千层乳酪蛋糕食谱是来自Step wong kitchen的~非常超级简单的甜点~不需要任何的烘培器材,就可以做出来了 :) 结果是..好吃!!!嘻嘻~~

食谱来自: Step Wong Kitchen

材料：

250 gm Cream Cheese ( Philadelphia) 淇淋乳酪 (可选用普通的cream cheese)
125 gm Butter 牛油
80g Icing Sugar 糖粉

Cream Cracker 苏打饼（适量）
Milk 牛奶(适量)

做法：

1.） 准备一个6” x 6” 的四方模。铺上锡纸。
2.） 把cream cheese, 牛油和糖粉一起打滑。
3.） 第一层抹上少许的cheese料。抹平。
4.） 把饼干沾上牛奶，排在cheese料上。重复此动作至完。压实。
5.） 包好。冷藏至硬。取出。切块。食用。


ps: 饼干要压实,不然成品会有空洞...(我的压不够实..=.=)

Handmade creamy chessy sauce with spagetti

Woooo~~ I love this creamy and cheesy sauce!!~~ really creamy!! If you like cheese and creamy taste, must try this out, I can sure you will like it!! hahaa (but don't eat too much, because quite fattening~ XDD)

Quite easy to made this~  I have make some adjust from some original recipe,  you may refer back to the main recipe owner that i show below. :)

Recipe from: Samantha, Pink lady and  Table of 2

Ingredient:
- 3 tsb butter
- 2 tbs flour
- 400ml fresh milk
- few slices Bacon (cut into small pieces)
- 3 cheese slice
- Salt and pepper
- Spagetti


Instruction:
1. Heat a saucepan on medium low heat.
2. Put in butter and cook until it has melted. Be careful not to burn the butter.
3. Put in flour and cook for 10-15 seconds.
4. TURN OFF the fire and with a wire whisk in hand, stir in ¼ of the milk until a smooth paste is achieved. Add more milk gradually and whisk until a smooth mixture is achieved.
5. Return saucepan to the stove and cook on medium low heat and cook until the sauce boils. Stirring it gently all the time to prevent the base from burning. It will thicken to the texture of light cream soup.
6. Turn off the heat and put in cheese and bacon. Stir and the cheese will melt and bacon cooked .
7. Taste and adjust level of saltiness and add in some pepper.
8. Cook spagetti
9. Drain spagetti and pour into cheese sauce.
10. Stir to combine well and sprinkle some mixed herbs
11. Serve


Enjoy the meal ^^

麻油鸡~Sesame Oil Chicken

超级香麻油味的鸡肉~~好好吃!!最爱麻油的酱汁淋饭....香!~~~~

材料:

鸡腿: 3只

生姜: 少许 (去皮, 切丝)

蒜米: 少许

酱油: 1汤匙半

蚝油: 半汤匙

麻油: 2汤匙

水: 半杯

做法:

1) 热锅热麻油, 加入姜切丝, 炒直至浅棕色或芳香

2)加入蒜米爆香

2) 加入鸡肉炒半熟, 才加入酱油, 蚝油, 继续炒一下.

3) 加水快速搅拌, 盖上盖子, 用中活焖煮, 直到酱汁变稠和肉变得细嫩即可食用。

Spring ? Summer?? haha!!

 

Nice weather!! highest temperature for today is 20 degree celcius!!wooo~~ soo warm! Is it summer coming soon?? yipii~~~ :D

Finish my exam~ but!! i still have alot of report haven't done... where is my freedom??? everyone hang around the area happily~ but i have to sit in the library to complete my report.... :(

This is almost 10pm at night~ can you believe the sky still haven't completely dark?haha!

糯米鸡 ~Steamed Glutinous rice with Chicken

 

最近看到好多部落格友准备了许多中式点心~看得我心痒痒的...哈哈! 就从糯米鸡开始吧^^ 

食谱的酱料其实我是大概量罢了.嘻嘻~~.这是比较简单式的糯米鸡~材料是比较容易找到的 :)

米和酱料：糯米、蚝油、黑酱油、油、糖、盐和胡椒粉.

馅料和酱料：鸡腿肉、腊肠、冬菇、糖、蚝油、黑酱油、粟粉、盐和胡椒粉.

做法:

 1 将糯米洗净，浸大约4小时，沥干后拌入米料腌10分钟以上。

2 将腌好的糯米蒸30分钟.

3   鸡肉拌入酱料,然后放进冰箱腌大约30分钟.

4 冬菇泡进水然后洗净然后,冬菇水要留着.

5 30分钟后,鸡肉,腊肠和冬菇铺在已抹油的碗底，再倒入米料，放入3汤匙的冬菇水,蒸大约40分钟至熟透。

English version 

Ingredient

-Rice and sauce: Glutinous rice,oyster sauce,dark soy sauce,oil, sugar, salt and white pepper.

-Fillings and sauces: Drumstick, chinese sausage, mushroom, sugar, oyster sauce, dark soy sauce, corn flour and white pepper.

1 Wash the glutinous rice, soak with water about 4 hours, drain it and marinate the glutinous rice with sauce and set aside for 10 mins.

2 .Steam glutinous rice at high heat for 30mins.

3 Marinate chicken with sauce, keep in a container and place it into the fridge for 30 mins.

4  Mushroom soak into the water until it soft, mushroom water leave aside.

5 Arrange chicken, mushroom and chinese sausage at the base of bowl that already apply a thin layer of oil.

6 Add 3 tbs of the mushroom water into the glutinous rice and steam at high heat for 40mins.

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker
  希望你会喜欢~ hope you will like it ^^

Peach Jelly (Done a stupid thing today)...=.=

Bought one canned of peach and make peach jelly~~ Today i have make a stupid thing...I bought a box of gelatin powder, normally i make jelly by using 'Agar powder', but i can't find it here..so i try to use gelatin powder~ At first, i use one packet of gelatin powder and cook with water, i pour into my container and leave it side to wait until it's surface hard...but i keep on wait until it cold, it still in liquid form...so i think maybe my gelatin powder mixed with too much of water? so....WHAT I HAD DONE???....=.= I pour out the water from the container and cook again with another pack of gelatin powder...Total i make this jelly with 2 pack of gelatin powder!!! Afterthat I just realise agar powder and gelatin powder is slightly different..Gelatin powder must put into the fridge just start to hardern become solid form.....This is finished of jelly with peach~ taste not bad^^ I had learn a lesson today~ XDD

I din't post the recipe because i din't measure anything~haha...(agak-agak to make agar- agar~~)

番茄辣椒酱焖鸡~ Stir fry chicken with Tomato and chilli sauce

终于考完试了~~啊啊...暂时松一口气吧~~ 这道番茄辣椒酱焖鸡~真是!!!好吃!!好辣~~~爱吃辣的朋友肯定会爱上这酸酸甜甜辣辣的滋味~~ 我和朋友吃了之后..不停的灌水!!但有停不了口...哈哈!!有够矛盾的!! >.<

食谱是来自哪里的...我也忘了..哈哈!!希望作者看到后...请不要怪我啊... 嘻嘻

大鸡腿肉    4个（切块）
番茄      2个（底部切十字，以滚水浸一会儿，将皮去掉）

调味料：
辣椒酱        2 tbsp

番茄酱    2tbsp

酱油      1 &1/2tbsp

盐        1/2tsp

糖                1/2大汤匙

做法：
1.鸡腿肉以热油煮熟，捞起备用。

2.番茄切烂备用。

3.锅子里热油1大汤匙。爆香蒜蓉。加入2大碗水。

4.加入调味料。将鸡肉加入，煮至汁浓稠。盛起~

ps: If anyone would like an english version of recipe~ i can post it up together too ^^

蒜香五花肉 Char Siew~ 超好吃的!!

明天考最后一张纸了...结果会怎么样..还是交给...之后再想吧~~ 考试过后该想想煮些什么特别的慰劳自己!!呵呵...说到最后...还是吃!哈哈~~~人生啊~就是离不开吃了.. :p

 不说那么多了..看看今天上的食谱吧~蒜香五花肉,也叫做叉烧! 不用烤的哦..只需要焖煮..就可以像外面烧腊点买一样!!呵呵~这里的烧腊超超贵的!!学生根本没本事吃...但幸好卡洛家~~然我们这些穷学生有福啦!!哈哈~ 其实这道菜不是我今天煮的..这是前些日子没放来罢了~希望大家会喜欢^^

食谱来自: 卡洛甜蜜屋

腌料：
蒜米，蚝油，酱油，糖，绍兴花雕酒，五香粉，薯粉

五花肉500克
蒜米 3瓣
蚝油 2 1/2汤匙
酱油 1/2汤匙
糖 1/4杯
绍兴花雕酒 1汤匙
五香粉 1/2茶匙
薯粉 1茶匙

做法:
1）首先五花肉用刀背拍松，然后加入腌料。
2）将腌料和花肉搅拌均勻，放入雪柜（腌至少3个小时）(我腌过夜,比较入味好吃,最重要颜色比较上色)。
3）燒熱锅, 倒少许油, 将花肉煎香，再加入水煮滚，转小火继续焖煮至收汁。
4）最后再转大火煮成稍微焦黑便可以盛起，切片后即可。

ps:请无视掉照片的不好看的地方~哈哈!!当时大家都饿得像连头老虎都吃得下了...也没管拍的飘不漂亮~呵呵

焦糖布丁~Doink Doink!!

做了道甜点给自己和朋友!呵呵~~看!是不是doink doink的感觉呢??美中不足的就是有点小孔..没关系!!下次会做得更好的!!呵呵呵~~~(骄傲中的笑!!)

这食谱是从FB得到的...但每个都是用烤的..但!!我把它换成蒸的~也不错哦!!

焦糖布丁的做法：

１、将制作焦糖的砂糖和水倒入锅中；

２、把锅放到火上加热，期间不停搅拌，直至熬成黄褐色；

３、将焦糖倒入布丁模底部；(我用小碗)

４、在鸡蛋中加入砂糖；

５、混合均匀；

６、牛奶加热，放入香草精，煮至微沸；

７、将牛奶缓缓倒入蛋液中，混合均匀；(要等牛奶冷了些才可以加入哦,不然就变成蛋花奶!!哈哈)

８、将蛋液过筛倒入布丁杯中，如有残留的气泡可以用牙签捅碎，稍稍有一点气泡没关系啦，这样处理过的布丁已经很细滑了；

９、烤盘注水，我用的是温水；(锅加入水,然后让水滚)

１０、烤箱预热180度，中下层，２５分钟。(放蒸架,蒸大约15-20分钟)

 

小诀窍:

１、脱模的时候，用牙签在模具边上划一周，轻轻倒扣就可以脱模了；

２、煮牛奶的时候，用香草棒蘸一下更好，没有香草棒就象我一样就香草精代替吧。如果不放香草精的话，可能会有鸡蛋的腥味，也没有这么香，口感就大打折扣了；

３、倒入模具前，将蛋奶液过筛可以使布丁的口感更细滑；

４、我这个用量放到布丁模中还没有完全倒满，布丁的量可以根据自己布丁模的大小加倍；

５、如果没有烤箱的话，就用蒸锅吧，应该也可以。

6.如果用蒸的,记得要先放入冰箱冷一会儿,才脱模. 

ps:红色的字是我的方法~你也可以跟回用烤的方法~ :)