槟城娘惹酸辣菜 / Penang Nyonya Acar Awak

 邻居阿姨告诉我说她在菜市场买的酸辣菜是有加油条的！这我还是头一回听到, 还蛮有创意滴！

我去买了材料回来烧了这道酸甜、辛香、爽脆 ，很开胃的菜请阿姨吃，吃过一口后说：“好香浓，好吃！”

自家烧菜要求材料新鲜，下料足，就能烧出可口的菜肴了。

材料 （A）：    

200 g 干葱头，去皮，切细片

5 pcs  蒜头，去皮，切细片

2 pcs /30 g 香茅，只取白色部分 ，切细

4 pcs   新鲜辣椒，去籽，切小片

15 g     辣椒干，剪断，㓎热水30分钟

10 g     南姜，切薄片

10 g     黄姜，切薄片

4 pcs   石古仔

15 g     峇拉煎

材料 （B）：

180 g     长豆，切段 ，4 公分长

180 g     红萝卜，切段，4 公分长

250 g     包菜，切大片

350 g     黄瓜，去籽，切段，4公分长

450 g     黄梨 ，去心，切块

500 ml   水

1/4 cup   糯米醋

调味料 ：

3/4 cup   糯米醋

8  tbsp    粗砂糖

1  tsp      盐 

1 tbsp     炒香芝麻

200 g      炒香花生，磨碎

做法 ：

1. 将已处理好的材料 （A）用研磨机磨细，备用。

2. 将已切好的黄瓜条和 1 小勺盐拌匀，置放一旁20分钟等出水，将多余的水倒出后，再用手挤干黄瓜水份，备用。

3. 烧开材料 （B） 的水和醋，将长豆、红萝卜和包菜分别逐一加入汆烫2～3分钟后捞起，控干，备用。

4. 炒锅加入大约150克食油和已磨细的辛香料，以中小火不停的翻炒大约10～15分钟至香浓。

5. 加入糯米醋、糖 和盐拌匀，再将全部蔬菜、磨碎花生和芝麻加入混合均匀，即可上桌。

The Nyonya  Acar Awak aka mixed vegetables pickled has been one of my favourite dishes of all time from the Nyonya  cuisine. It is a classic side dish to pair up with rice and uniquely blended with a fusion of sweet, tangy, spicy, crunchiness, and aromatic flavours. During festive seasons, Acar are bottled up and given as gifts to friends and family. 

Ingredients (A): 

200g Shallots

5 pcs Garlic

2 pcs /30 g Lemon grass 

4 pcs   Fresh chili,deseeded

15 g     Dried chili, soaked in hot water 

10 g     Galangal 

10 g     Turmeric

4 pcs   Candle nuts 

15 g     Belacan/ Shrimp paste 

Ingredients  （B）：

180 g     Long beans , cut into 4cm long

180 g     Carrot, cut into 4 cm long

250 g     Cabbage, cut into big pieces 

350 g     Cucumber , deseeded and cut into 4 cm long 

450 g     Pineapple , discard the stem and cut into pieces 

500 ml   Water

1/4 cup  vinegar 

Seasonings  ：

3/4 cup   Vinegar

8  tbsp    Course sugar

1  tsp      Salt

1 tbsp     Toasted sesame seeds 

200 g      Ground toasted peanuts 

Method :

1. Ground Ingredients (A).

2. Add 1 tsp salt to the cut cucumbers and mix well , leave aside for 20 minutes then drain the water and use your hands to squeeze as much as water from the cucumbers .

3. Bring the 500 ml water and 1/4 cup vinegar to a boil , then blanch the long beans , carrots and cabbages one by one for about 2~3 minutes ,drain well and keep aside .

4. Put about 150g cooking oil in pan , fry ground ingredients (A) till fragrant and oil seeps up .(10~15 minutes )

5. Add the seasonings of vinegar, sugar and salt and bring to a boil . Then mix in all the vegetables , ground toasted peanuts and sesame seeds . 

云石巧克力橙子蛋糕 / Marble Chocolate Orange Cake

这款橙子和巧克力组合的蛋糕质地柔软，带着浓浓巧克力和清香橙子汁味，绝对是一道下午茶佳点哦！

Orange and chocolate always work well.This is a deliciously nostalgic cake that is perfect for afternoon tea treat .

材料 （A）：  Ingrefirnts (A)

227 g 无盐牛油  Unsalted butter

200 g 细砂糖      Castor sugar

4 pcs 小鸡蛋      Small eggs 

1 pc   橙子皮      Orange rind 

4 tbsp 橙汁         Orange juice

240 g  自发面粉  Self raising flour 

1撮      盐             Pinch of salt

材料 （B）：  Ingredients (B)

25 g  可可粉，过筛  Cocoa powder , sifted

4 tbsp 牛奶               Milk

1/8 tsp 苏打粉           Baking soda

做法 ：  Method 

1. 将自发面粉和盐过筛。

Soft the flour with salt .

2. 牛油室温软化后加入细砂糖打至松白。

Beat the softened butter with sugar until fluffy .

3. 加入蛋，搅打均匀，每次都要拌匀后才加入新的鸡蛋。

Add in eggs , 1 at  a time , beating well after each addition.

4. 加入 （1），混合均匀。

Fold in the flour with spatula .

5. 勺出1/4 面糊，加入 （B） 混合均匀。

Remove a quarter of the cake my stuff and add in ingredients (B),mix well.

6. 将橙子皮和橙汁加入剩余面糊中，混合均匀。

Mix the orange find and juice to the plain cake mixture .

7. 将一半橙子面糊倒入8寸已抹油和垫底的烤模里，抹平。

Pour half of the plain cake mixture into a 8 inch cake pan (greased and lined) and spread evenly.

8. 将可可面糊在（7）上面，再将剩余的橙子面糊倒入，抹平。用一根筷子随意画出云石花纹，便可送进已预热170 度烤箱，烤约50分钟。

Pour the cocoa cake mixture in the centre of the plain cake mixture, then cover with the remaining half plain cake mixture and spread evenly.Marble the two mixtures by drawing a chopstick through them ,swirling.

Bake in the preheated oven at 170 deg C for 50 minutes.

泰式绿咖喱鸡 / Thai Green Curry Chicken

曾经跟一位清迈泰国人上了一课正宗泰国菜，回来后却很少练习，只因泰国餐馆在这到处可见，就懒得自己去磨辣椒酱咯，呵呵！

 今天刚好有买到傣族鲜磨的绿咖喱酱，就买齐其它材料，来煮绿咖喱鸡吧！新鲜咖喱的香味和罐装咖喱酱煮出来的效果还是有差别的。

材料 ： Ingredients 

60 g 绿咖喱酱  Green curry paste 

1 tbsp 油   Oil 

400 g 椰浆  Coconut milk 

500 g 鸡块  Chicken pieces

200 g 茄子，切块Brinjals,cut into pieces

4 pcs 柠檬叶，切细 Kaffir lime leaves,finely chopped 

2 大根 九层塔叶  2 stalks Sweet basil leaves

调味：  Seasoniing

15 g 椰糖  Palm sugar

11/2 tbsp 鱼露  Fish sauce 

做法： Method

1.取一锅加入一大匙油、三大匙浓椰漿（椰浆搁在冰箱一会儿就会油水分离，此时浓椰浆就会浮在上面）和绿咖喱酱，用中小火炒香。

Fry curry paste with a tbsp of oil and 3 tbsp of coconut cream till fragrant .

(The coconut cream will be separated from the water when placed in the fridge for a while )

2. 加入鸡块和咖喱酱炒匀，再加入剩余的椰浆、茄子和调味料，烧开后转小火煮大约15分钟或至鸡块熟透。

Add in the chicken pieces and stir to mix well with the paste , then add in the remaining coconut milk , brinjals and seasoning and bring to a boil .Turn down the heat and simmer for about 15 minutes or until the chickens are cooked .

3. 试好味后，投入柠檬叶和 九层塔叶拌匀即可出锅上桌。

Add the lime leaves and sweet basil and remove from heat .

糖蜜牛奶干果面包 / Molasses Milk Bread

好久没烤面包了，今天我用了Kenwood 食物调理机来和面，然后自己用手揉面大约20分钟直到面团松软QQ有弹性。（我又来锻炼我的手臂了，呵呵）

烤好的面包质地细致柔软，带着浓郁牛奶和独特的糖蜜滋味，真是让人难以抗拒，我的力气也总算没白费掉，哈哈！

材料：

330 g 高筋面粉, 过筛   Bread Flour,sifted

56 g   3合1速溶麦粉     3 in 1 Instant Oat Cereal

5 g 干酵母    Instant Yeast 

1 tsp 盐         Salt

40 g 有机糖蜜    Organic Molasses 

200 g 冷牛奶    Cold Milk 

1 pc 鸡蛋     Egg

40 g 牛油，切小块.  Butter, cut into pieces

50 g 核桃    Walnuts 

50 g 蔓越莓. Cranberries 

表面装饰：适量麦片干果    Some muesli for toppings 

模具 ：450克面包烤模   

Baking utensil :450g loaf pan 

制作：   Method 

1.将干酵母、2小匙糖蜜和2大匙牛奶混合，放置一旁。

Put the yeast , 2 tsp molasses and 2 tbsp milk into a bowl and mix well .

2. 将鸡蛋、剩余的糖蜜和牛奶混合均匀，备用。

Mix the egg, remaining molasses and milk , stirring to dissolve .

3. 将过筛的高筋面粉、即溶麦粉和盐倒入调理机里，再加入（1）和 （2）（液体部分先保留50 cc, 在面团已经搅拌成团后再徐徐加入）。

Pour the sifted bread flour , instant oat cereal and salt into the food processor , then add in no. (1) and (2)

(Reserve 50cc egg mixture and add to the dough later )

4. 开动机器，以高速搅拌30 -35 秒至形成面团后 ，把剩余液体加入，（留一大匙涂面用）再次开动机器，以高速搅拌 15 秒后加入牛油，再搅拌15 -20秒至到牛油和面团完全融合。

Use the highest speed to mix the dough for about 30-35 seconds , then add in the reserved egg mixture (leave 1tbsp behind for brushing purposes) Continue to mix for another 15 seconds then add in the soft butter pieces and mix for another 15-20 seconds .

5. 把面团取出，移到已洒上少许高筋面粉的工作台上，以类似搓洗衣服的方式搓揉甩打面团至柔软光滑。（面团完成延展阶段，能够拉出完整的薄膜）

Turn out the dough and knead for about 20 minutes until smooth and elastic .

6.将完成的面团滚圆，收口朝下，表面覆盖湿布或保鲜膜，做第一次发酵。（第一次发酵时间约需1个小时）

Shape into a ball and cover with a wet cloth or plastic wrap ,leave in a warm place for an hour until well risen.

7. 第一次发酵完成后，用手轻按面团将气体挤出来。

Knead lightly to press the air out .

8. 把面团分割成3个同等份量的小面团，滚圆后盖上湿布休面15分钟。

Divide the dough into 3 equal pieces and shape into balls , keep covered and let rest for 15 minutes.

9. 面团擀开后，加入适量的核桃和蔓越莓，卷起。再次擀开，翻面再卷起，收口朝下捏紧，放入已抹油烤模中进行第二次发酵大约45分钟。

Use a rolling pin to roll the dough into rectangle roughly 7-8 inches long , spread some walnuts and cranberries and roll up and press to seal .  Roll the dough again and turn over , then roll up and press to seal, place it into an oiled loaf pan to rise for about 45 minutes .

10. 在第二次发酵完成前15分钟，预热烤箱170度。

Preheat the oven at 170 deg C 15 minutes before the 2nd fermentation ends .

11. 发酵完成后，轻轻的涂抹剩余蛋液，再洒些麦片干果，就可以放进烤箱底层烤了，烤约35至40分钟。

Lightly brush the reserved egg mixture on the dough surface , then sprinkle with some muesli and bake at the lowest rack for 35 -40 minutes.