Saturday, 20 September 2014

家烹古晉乾撈麵 Homecooked Kuching Kolo Mee

Kolo Mee is said to be endemic to Kuching, but its popularity has spread to other towns in Sarawak in the 80’s – 90’s and even across the South China Sea to the West Malaysia as well as Singapore in the recent years. 

Available in two styles, dry or in soup; this ubiquitous curly, springy and oily noodle is part of the Kuchingnites’ lives; they eat Kolo Mee for breakfast, brunch, lunch, dinner and supper!  For those who live abroad like Bunny, flying back from Kuching with a few packets of Kolo Mee in our luggage is a must-do.



There is a saying of “Kolo Mee does not taste like Kolo Mee unless it is eaten in Kuching” – quite true but Bunny dismissed it today with her heavenly tasty home-cooked Kolo Mee.  Many thanks to a friend who recently came back from Kuching and brought Bunny a packet of dried noodle which is for Kolo Mee.

Once all the miscellaneous ingredients are prepared, cooking and tossing of the noodle are relatively easy steps. In Singapore, Wanton noodle is a good substitution for the curly Kolo Mee noodle.  If you are adventurous in trying out this dish at home, you may refer here for details of ingredients and preparation methods.  Like Bunny, you may choose not to make the Cha Siew yourself, just get from the hawker.  Remember to ask for the Cha Siew sauce for adding to the noodle if you fancy slightly sweet version of Kolo Mee.

Wednesday, 17 September 2014

Big Mulberry Jam Cookies 大桑椹果醬曲奇餅


It all began on 9 May 2014, the night when Bunny’s Big Brother came over to give her a tutorial on “big A, small A” (Aperture – still very confused which is which today!) as Bunny has always been fascinated by those pictures with soft-soft dreamy-dreamy effect.  Big Brother left his macro lens and tripod with Bunny, before he went home that night, he said to Bunny “…so tomorrow, you bake some cookies, put them in a plate, focus on the one in the centre and shoot.”

Boom!


These fast and easy big cookies (6cm diameter) were sandwiched using mulberry jam made by Bunny's Mama.


Bunny’s Papa is an expert in growing mulberries.  Homegrown mulberries, this picture was taken by Mama back in May.


Cookies in the making, Bunny received a message from Big Brother saying she could have the lens and tripod for good (think he made this an excuse to get more toys for himself).  Yiippee!!!


Can you guess who ate most of these?


Sunday, 14 September 2014

客家妹版本的福州紅糟麵綫Hakka Girl’s Version of Foo Chow Ang Chow Mee Sua

Bunny harvested her first batch of homebrewed sweet red glutinous rice wine yesterday.  Like what others normally do to the wine lees (residual from fermented glutinous rice and dead yeast), Bunny turned them into yummy Ang Chow paste for cooking.
Ang Chow Mee Sua (a type of vermicelli) is one of the signature dishes of the Foo Chows, usually served and eaten on birthday, confinement, as well as first day of Chinese New Year.  Bunny personally loves this dish on cold wet evenings but served this for lunch today with two guests over at Bunny's burrow.
Ingredients
(Makes 4 servings)

1 tablespoon of sesame oil
A few slices of old ginger, smashed
5 cloves of garlic, smashed
Spring onion (only the white part)
3 tablespoons of Ang Chow paste
2 teaspoons of sugar
4 chicken legs, each chopped into 3 pieces
120g fresh black fungus
½ cup of rice wine
Salt
1 litre of boiling water
Chinese celery (optional)
1 skein of mee sua per serving
Sweet red glutinous rice wine

Directions for Ang Chow Chicken Soup
Heat up wok, fry ginger, garlic and spring onion with sesame oil until golden brown
Add in chicken, fresh black fungus and Ang Chow paste, fry until fragrant
Add sugar, salt and rice wine, fry until chicken is cooked; transfer to a pot if necessary
Pour in boiling water and boil the soup over low heat for about an hour, add salt to flavor if necessary

Directions for Mee Sua

The way to prepare Mee Sua is subjective to personal preference and type of mee sua used.  Bunny usually soaked them in boiling water for about 3 min, drained and dipped in cold water for a few minute to loosen them up and improve their texture.  Drain Mee Sua using a sieve.

Direction for Serving

Put Mee Sua in a bowl, add in Ang Chow Chicken soup followed by some sweet red glutinous rice wine and garnish with Chinese celery.

Bon Appetit!


Saturday, 13 September 2014

甜紅糯米酒的首釀經驗 First Sweet Red Glutinous Rice Wine Brewing Experience




這不是金魚缸, 但它比金魚缸有趣得多!

兔在首釀日後的十天裏,每天都迫不及待等下班回家看它。晚上洗完了澡後,會把這暖暖的大玻璃瓶抱到餐桌上,注視哪一個個冒起來的可愛泡泡,同時,把耳朵拉長聼它們pop! pop! pop!的聲音。這樣就逗了兔一整個晚上。

上個月中突然心血來潮想學釀糯米酒。不得了了!上網查呀查的,看來看去怎麽沒有一個食譜是有相同做法的呢??? 滿腦是問號。。。。。。

要用隔夜飯還是新鮮的飯?
飯要全冷還是要微溫?
要噴水不要噴水? 噴水要用自來水還是煮過的水?冷水還是熱水?
要密封還是要透氣?
要加酒頭還是不加?什麽時候加?加多少?
先攪拌才加酒頭還是加後才攪拌?
天天開來攪還是幾天攪拌一次?
問題一籮筐
於是,兔做了一個很簡單的動作,疑問就全解決了- - 哪就是搖個越洋電話回家去問兔的老爸!老爸不管教兔做什麽,兔都得挨他的聲聲nga-moi , nga-moi” (客家話的“傻女”)稱呼的。

兔的老爸這位釀酒師傅可就厲害啦!怎麽說厲害呢? 就是今天問他, 他說這樣。明天兔再問他,他說哪樣。後天再問,答案又再不同了。唯一相同的,就是哪句“nga-moi”和“妳自己看看,要記得作筆記”。

兔才明白,是真的沒有一個Step1 to Step10 固定的步驟。大概明白原理,曉得估計會發生什麽事,其餘的都要靠釀酒人的判斷能力。所以釀酒人不必比方法步驟,因爲沒有一套絕對最好的釀糯米酒方法,只要方法可以釀出香醇的好酒,哪就行了。
  

有老爸當師傅是件非常幸福的事,而且整個過程也是很有趣的。兔與老爸在商量採用什麽酒做酒頭也是一件好玩的事。一個敢死敢賭(兔),一個負責壯膽(老爸)。最後我們選用品質好酒精度13%的日本純白米酒

古老的方法-- 用太陽殺菌。



 最重要的材料。



紅麴實在太便宜了,兔於是大放特放,反正那麽便宜。兔的老爸看了呱呱叫!
咦?有經驗的人一定還看得出兔犯了什麽錯!還好發現得早且來得及救。)


這是果斷行動搶救活過來的第十天,未加白酒以前。



20天滿,今天13/9是酒成“勾酒”日。



爸爸吃驚的看到這麽多瓶的成品量(他還是一直擔心兔騗他說很甜)



酒渣可是精華,加了鹽巴煮後就是紅糟醬。



兔明天中午抓了兩個朋友到家裏用餐,其實是要她們做兔的白老鼠(偷笑)!

Sunday, 7 September 2014

古早味: 雞仔餅 Traditional Flavour: Crispy Kampar Chicken Biscuits (Kai Zai Peng)


兔每天一打開廚房的櫃子,看到那一小罐的臺灣出產南乳,一星期又復一星期的靜靜原封不動地躺在哪裏,心裏就會莫名其妙的不舒服起來。發烘焙燒的人,也許也有兔的這種毛病,看到想嘗試的食譜,就把材料收集齊全後,總是會有藉口遲遲不動手做。兔是看到哪330克的粉,猶豫了又很久。因爲,以兔做西餅的經驗,哪可不是烤一兩盤就解決的重量。

托兔小哥的福,今天把一直胎死腹中的雞仔餅給出來了。小哥收了兔做的月餅後,昨晚通知說今天要到兔窩來送月餅。兔為了要投桃報李,給自己一個再也好不過的理由,今天早上動手把雞仔餅給做出來,送他一些(知道他會喜歡)。

所幸的是,兔昨天已經乖乖把所有家務事都做完了。今天早上捏哪很大一團的麵糰時才沒有越捏越心不清。食譜是從網上找來的,兔把它稍微依據自己喜歡的材料做法改良了。
材料:
材料(A
玛芝林 60
食油 60
少许
细砂糖 50 (原食譜用100克)
糖粉 50 (原食譜都是細沙糖。糖粉可以使餅乾更脆)
麦芽糖 1汤匙 (兔改用水麥芽)
南乳 2小块
AA鸡蛋 1

材料(B 
冬瓜糖 150克(切碎)
蒜茸 40克(切碎)
白芝麻粒 120
五香粉 半茶匙
胡椒粉 半茶匙
麻油 1茶匙
材料(C
330 } 过筛
發粉 1茶匙 } 过筛
臭粉(ammonia bicarbonate1/4茶匙

材料(D
Golden syrup 與清水 11
  
做法:
1)把材料(A)一起攪拌均匀備用。
2)材料(B)和(C)加入一起攪拌均匀後,然後拌入(1)材料。攪拌成均匀的麵糰。
3)让麵糰休息约1/2小时或1小时(兔拿去冰)。
4)烤槃抹上白油。取出冰好的小糰麵糰,搓圓,直接放在烤槃上壓扁。
5)表面刷上(D
6)烤箱預熱後,把烤槃送入烤箱里,以160-170度烘烤至金黄色即可取出。

以上大概可做出511X14吋烤槃的份量,每槃15片。如果也跟兔一樣不喜歡抄作大份量的食譜,可以減半。兔是抱著反正都要忙的心理,所以跟著食譜原來的份量做。

雞仔餅香脆好吃,讓人一片連著一片的吃個不停,是配咖啡烏的極品。

Tuesday, 2 September 2014

姜醋豬腳 Black Vinegar and Ginger Pig's Trotters

兩個星期前,兔在TangsLe Creuset“紅色”促銷優惠活動買了一個Marmite鍋。前天(星期天31/8)煮了好吃的廣東名菜姜醋豬腳,順便給新鍋子“開鍋”(此鍋其實完全不必開鍋的)。雖是忙了一整大半天,但還是值得因爲慢火熬了近三個小時的姜醋汁真的太美味了

兔與別人不一樣,因爲喜歡拔豬毛,更喜歡剝蛋殼。所以說,選做這道菜,再也適合不過。拔豬毛雖好玩,但那其實是件非常費時的事。一只豬手(豬前腳),馬友友的大提琴音樂CD一整片都聼完了,豬手的毛還未處理完!渄水後把水滴乾再下鍋乾煎至金黃色。這是測試
鍋子好不好用的最好方式,測試1的結論是--- 好得沒話説,一點也不粘鍋!

豬手煎香拿起後,下麻油把拍碎的姜炒香(香氣滿屋飃)。。。。。。
姜炒至金黃色後把整瓶的甜醋倒入鍋内,用慢火熬一個小時。這是測試2,鍋子的black enamel  外層是不怕酸性腐蝕的。
姜醋豬腳的主要食材在于甜黑醋及沙姜。兔用的是信隆糯米甜黑醋,沙姜是來自金馬倫泥沙非常多的姜種。

在這裡順便分享兔改良的食譜:-
豬手1公斤,水煮蛋隨意,750ml水,信隆甜醋一瓶(750ml, 600克,黑糖100克,麻油6湯匙,鹽少許
做法:
1. 將豬手處理乾淨,渄水 (兔還把豬手乾煎,讓皮口感更好)
2. 拍碎姜後用麻油炒香
3. 把黑醋,水及黑糖加放入2後,用滿火熬一個小時
4. 將豬手及蛋加入3慢火熬至肉鬆軟 (姜醋汁很多,兔剝好的幾顆雞蛋蛋黃微露,不得已把蛋分開滷,為免把一整鍋的汁弄得混濁)


不久前看了一篇有關姜的營養價值及妙用的文章,它可以幫助提升身體的抵抗力,禦寒等哦。有空不妨也試試煮這簡易式的姜醋豬腳吧。

Saturday, 30 August 2014

千層螺旋紫芋酥 Thousand Layers Swirl Flaky Yam Mooncake

上個星期六23/8,兔嘗試做了看起來難度有點高的千層螺旋紫芋酥。

參考了好幾個網友的經驗後,兔在下油酥色素的時候特別“慷慨”。不少人因爲沒加足量的色素而導致出來的成品層次不夠明顯。再來就是要耐心的休麵,兔邊做邊拍照,自然給麵糰有足夠的時間休息。卷好的瑞士卷已經可以估計出來的成品美不美。



網上查到的食譜與做法都大同小異,兔用的食譜如下,可做12份。值得一提的是,做出來的水油皮及油酥的重量,1g也沒差。
水油皮材料:
200克中筋面粉, 15克糖粉,70克白油,90克冷水
做法:
1.面粉过筛,加入糖粉及白油,混合均匀後加入冷水。
2.用手搓揉5-6分钟成一软面团,盖好,休面。
油酥材料:
160克低筋面粉, 80克白油,少量yam paste
做法:
1.面粉过筛,把所有材料搓揉成一软团。
2.包上保鲜膜放入冰箱备用。
芋头馅:請參考其他食譜或買現成的。
包制:
1.将油酥皮分割成6等份,每份40克,滚圆。
2.将油皮分割成6等份,每份60克,滚圆。
3.将芋头馅分成12等份,每份30克,搓圆。
4.将一份油皮压扁擀开,包入一份油酥,收口捏紧。重复至6份完成。
5.将包好的面团稍微压下,擀成椭圆形薄片,卷起像瑞士卷般,收口朝下,休面10分钟。
6.将休息好的面团再次擀成长形后翻面,卷起,休面20分钟。
7.休息完成的面团用刀子从中间部分切开成为2个面团。
8.分别将面团擀成圆形薄片包入馅料。
9.预热烤箱170度,烤25分钟即可。  
兔曾經邊烤餅乾邊洗東西,一沒注意,餅乾就烤焦了。故此當兔把這12粒寶貝送入烤箱後,乖乖的坐在烤箱前看書看了足足25分鐘之久。酥皮的東西,烤完後要耐心等到它冷卻後才來享用,味道會更好口感跟香脆噢。
放在紙杯裝入紙盒,就成了送禮佳品。   
有興趣嘗試做的朋友,祝妳成功!