咖啡相思蛋糕 (coffee ogura)

每年这一天我都不会忘记你。
和你虽然没有太多太深的缘，但是如果不是因为你的建议，
我们一家根本没有想过移民。
每当享受着这里宁静和安逸的生活时，我都会记起你，感恩你。
这么多年了，你的面容依然清晰的在我脑海里。
尤其在你生命燃烧到尽头时，和你短短相聚的日子里，
总觉得那是我珍贵的回忆。
的确，我生命里有着许多的回忆和往事，甜酸苦辣。
而你，不甜不酸不苦也不辣，但是你的那一页肯定是我们一家最珍贵的回忆。
也不记得你喜欢吃什么了；就做这个相思蛋糕纪念你吧！
希望你在那我不熟悉的地方一样过得很好，很好。

Ingredients: For 6" square tin

• 10g instant coffee powder 
• 60g milk
• 33g oil
• ¼ tsp salt
• 55g superfine flour,sp salt
• 4 egg yolks
• 1 small egg (Grade C)
• 150g egg white
• 50g caster sugar

Method:

1. Line baking sheet at the bottom of an un-greased 6" square pan and preheat the oven to 150°C with a tray of boiling water on the most bottom rack.
2. Heat milk till warm and mix in coffee powder. Whisk in corn oil,  salt, egg yolk and whole egg until frothy.
3. Sift in flour and mix well, set aside.
4. Using electric mixer, beat egg white and castor sugar till soft peak.
5. Mix 1/3 of meringue with yolk batter. Then pour in balance of meringue. Fold gently to mix. 
6. Pour batter into pan and tap pan lightly to remove air bubbles. 
7. Steam bake for 55mins or till cook.
8. Invert pan onto a cake rack and allow it to cool completely.

黑心竹炭巧克力戚风

随着大选的落幕，祈望58的马来西亚人民不但没能达成心愿，

反而带着伤痛的心情，被动式的去接受这惨痛的局面。

往往我们被人欺骗时已经是感到生气了；

冤枉的是被自己的国家领导人以不法的行为欺骗，这更是让人咬牙切齿的愤怒。

难怪有人在昨晚凌晨时分说：从这一刻开始胜出的YB将成为Blackout YB.

昨天的选举虽然已经过去，但是即将面对的问题才是重要的。

当权者胜利后所谓的演说，不但没有谦虚和反省为何失去民心，而造成今日的局面，

反而挑起种族问题，推却责任；让许多华族汗颜。

我不是什么政治家，不懂得如何治理国家大事；

但是我懂得一个道理 “爱”

一个爱国家的领袖，肯定也爱它的子民。

就好比一家之主爱自己的家人孩子一般。

懂得保护自家的孩子们，教导他们如何相亲相爱，和睦相处，共融；

因为他知道只有团结方可敌外，决不让在一个屋檐下生活的家人被外欺负。

这么浅白的道理，就连我这肤浅的家庭煮妇和刚刚上学的孩子们都懂，

为什么我们的领袖读了那么多书，也不能明了呢？

或许他的智慧有限吧？

又或许他的心已被蒙蔽，分不清对和错。

我身在国外尚且如此悲愤，可以想像身在大马的朋友们此刻的心境。

但愿我们的领袖能好好利用这5年的时间，

不要再煽动种族和宗教情绪，

把握时间好好干一番事业来证明自己是为民为国服务的。

我想这样人民的心也会好过一些的。

好了，为纪念这黑暗的一天，我做了个黑心巧克力竹炭戚风。

不是纪念民主死亡，而是纪念我们曾经拥有过黑心的领导层。

Recipe adapted from : The Kitchen 70's with some adjustment

Ingredients:

(A)

45g cake flour

15g cocoa powder

15g bamboo charcoal powder

4 egg yolks

60g milk

50g vegetable oil

25g dark chocolate

(B)

4 egg whites

70g castor sugar

10g corn flour

Method:

1. Preheat oven to 160C. Heat up milk and oil until 45C.
2. Stir in dark chocolate until melted.
3. Mix in egg yolks. Add in flour, cocoa powder and bamboo charcoal powder. Blend well and set aside.
4. Combine sugar and corn flour. Beat the egg whites till foamy. Gradually add half the sugar and corn flour and continue beating for a few minutes. Add the remaining sugar and corn flour and beat till stiff peak form.
5. Spoon out one-third of the meringue and gradually fold into the egg yolk mixture. When it's well-blended, pour the mixture into the remaining meringue and fold in gently, making sure that all the egg whites are incorporated into the mixture.
6. Pour the batter into chiffon cake pan. Bake for 45-50 minutes before removing from the oven and turning it upside down to cool. Slice and serve. (Made one 17cm chiffon tin and 2 square paper casing)

Ini Kali Lah

马来西亚的朋友们应该都在忙着赶场听“演讲”吧？

我虽然没能身在大马，但是网页成也给了我们许多的质询。

每晚我家另一半都在忙收看政党人们的演讲。

今天还让我看他已经把公布成绩的网页下载好了，到时上去看就可以。

功课真的做得好好的；打算明天一面卡拉ok，一面看成绩。

看见许多国外的朋友纷纷回国投票，非常感动；

原来我们马来西亚人终于在政治道路上有所进步，不再是傻大姐了。

虽然如此，也还有很多的朋友选择看热闹；甚至投废票。

对于这样的人，我没有太多的意见；毕竟每个人都有自己的见解，判断和自由。

但是，身为国民，不出来投票，真的是有点说不过去啦。

大马护照你要，公民身份你难分难舍，那么身为公民最基本的责任你是否也不应该推却责任呢？

这一次错过了的你，希望下一次不要忘记自己的任务了，加油！

不论明天那个政党是赢家，那个政党是输家，我觉得大马所有的子民都已经是大赢家了。

两限制怎样都比一党横行来得强，对不？

我的票已经在上个星期投了，明天就轮到各位朋友了；

好好的利用你手中的那一票，

明天是否变天，我们不能断定。

但是你和我至少为自己的国家做了我们都应该做的一件事。

应老公的要求，上了这道 ： 印尼 咖喱 辣 

味道不觉得怎么样，但是胜在有意义；5月5：就这样纪念你了。

Ubah! Ini Kali Lah!!!

Recipe from: Indochine Kitchen

Ingredients:

50 g fresh red chilies
10 g dried chilies
40 g galangal
5 candlenuts
10 shallots3 garlic
3 g fresh ginger
1 tsp salt
7 kaffir lime leaves
40 g palm sugar, gula merah
5 g tamarind pulp
7 salam leaves
3 stalks lemongrass
3 cm cinnamon stick
6 cloves
3 cardamom
1/2 star anise
5 g coriander seeds
1/2 tsp cumin seeds
600 g coconut milk
800 g water
1 whole chicken, cut into 16 pieces

Method:

1. Grind chilies, garlic, shallots, coriander, salt, candlenuts, cumin, galangal and ginger to fine paste.
2. Stir fry paste over medium heat with the rest of the ingredients, except water, coconut milk and chicken for 5 minutes, till fragrant and paste turns darker.
3. Add chicken, palm sugar and tamarind pulp into the pot and cook for 5 more minutes.
4. Pour water into the pot and let boil for 30 minutes over medium heat. The chicken should be cooked through during this stage.
5. Add coconut milk into the pot and cook for another 15-20 minutes. Remove from heat and serve warm.

Devil Chocolate Cake, Fried Mee Siam & Apam

 

4月家里就有两个人庆生。

如果连农历也要庆祝的话，我真的是吃蛋糕吃到怕。

今年老公的生日，我真的是好懒惰选食谱做蛋糕。

那天和妹妹闲聊时，也是这么告诉她的；

不过最后还是做了12个小蛋糕，就这样将就一下吧。

橱柜里也剩下一点糖霜，只足够做6个装饰；

也罢！就6个。其余的没有巧克力奶油霜一样好吃。

妹妹介绍了我他的mee siam，说这个食谱好吃。

其实说到mee siam 我还是喜欢有酱汁的那种（娘惹式）

但是也不排斥干炒的；于是就学着做了。

再来做一个我喜欢的apam。

就这样，在厨房里又摸了大半天。

一次过放上来，希望你们也会喜欢。

Fried Mee Siam (Vermicelli) :

Recipe Adapted From : Helena's Kitchen & To Food With Love

 

Ingredients:

• 300g prawns, washed and feelers trimmed
• Vegetable oil
• 2 cups chicken stock
• 1/2 tbsp chicken stock powder
• 2 tbsp fish sauce
• 3-4 tbsp sugar
• 1-2 tbsp dried tamarind pulp, mixed with 1/4 cup hot water  until softened, then strain the pulp
• 1/4 tsp pepper
• 400g Wai Wai brand vermicelli noodles, soaked in water for 5 minutes until softened
• 200g bean sprouts

Blend finely:

• 5 cloves garlic1
• 3 large onions
• 20 dried chillies, deseeded and soaked in warm water
• 1/2 cup dried prawns
• 2 tbsp Yeo's salted soy beans

Garnish:

• 6  hard boiled eggs
• 2-3 limes or lemon wedges
• Crispy fried shallots
• Coriander leaves

Method:

 

1. Pat dry the shrimp with a paper towel. Sprinkle with a little salt. Heat up 2tbsp vegetable oil in a wok and fry the shrimp for until cook. Remove and dish out. 
2. Leave the oil in the wok.
3. Heat up the same oil in the wok. Fry the blended ingredients for 4-5 minutes. Add stock, chicken stock powder, fish sauce, sugar, pepper and tamarind liquid. Bring to a boil and simmer for 5 minutes.
4. Add the vermicelli and mix until well combined. Toss for 2-3 minutes until the liquid has been absorbed and noodles are almost dry. Add bean sprouts and well. 
5. Transfer to a serving plate and top with garnish. Squeeze over some lime/lemon juice before serving.

 

Devil’s Food Chocolate Cupcakes:

Recipe Adapted from: Bisous À Toi &  Cake Book by Tish Boyle

Ingredients:  (Makes 12 cupcakes) 

• 110g plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 85g unsalted butter, at room temperature
• 150g sugar (I used 110g)
• 30g cocoa powder 
• 1 large egg, at room temperature
• 1/2 tsp vanilla (I dint add)
• 160ml warm water  ( I used warm milk)

Method:

1. Preheat the oven to 180°. Line cupcake tin with paper cups and set aside.
2. Beat the butter at medium speed until very creamy. Add sugar and mix until  well blended.
3. Add the cocoa powder and beat at med speed, about 1 minute. The batter should looks dark and smooth like melted chocolate. 
4. Beat the egg in follow by vanilla extract.
5. Sift together the flour, baking powder, baking soda & salt. Blend 1/3 of the flour mixture into the butter mixture and mix until it is almost combined. 
6. Add 1/2 the milk and mix well. Repeat with another 1/3 of the flour mixture, followed by the rest of the milk and a final addition of flour. 
7. Pour an equal amount of batter into each of the cupcake liner.
8. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean. Let them cool completely and pipe chocolate ganache.

 

Nyonya Apam Balik:

Ingredients:

(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves

(B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)

(C) 1 egg

(D) 250ml thick coconut milk, 150ml water

Method:

1. Combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.
2.  Sift plain flour, salt and baking powder into a mixing bowl.
3. Gradually pour the syrup into flour mixture and blend with a hand whisk.
4. Add egg and continue mixing. Stir in (D) .Blend to a smooth consistency.
5. Rest the batter for 30 minutes.
6. Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.
7.  Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apam balik into half.

橘子乳酪蛋糕 Mandarin Cheese Cake

女儿生日做了这个蛋糕给她。
11年了，好快。
11年前，医院里的一切历历在目。
记忆还是非常清晰。
每当想起生产后发生的一切，我的心跳都会加速，为自己捏了把冷汗。
当然一切还是顺利的过去了。
女儿也健康的长大。
处于青春期的她常常让我想起自己年轻的日子。
尤其当他问起一些事，或做一些类似我以前做过的事情；
这一切都会让我回想当年。
我已经可以说，我给了她一个美丽开心的童年。
我希望未来的10年我同样能让她拥有一个健康快乐的青春期。
那么我的人生应该也没有什么遗憾了。
孩子，生日快乐，愿你生心灵都富足。

Recipe Adapted from Helena's Kitchen
Crust:

• 10 Arnott’s shredded wheatmeal biscuits
• 60g pistachio
• 2 tablespoons (packed) golden brown sugar
• 1/8 teaspoon salt
• 8 tablespoons unsalted butter, melted 
• 1 teaspoon vanilla extract

Filling:

• 1/4 cup water
• 15g gelatin powder
• 340g Philadelphia-brand cream cheese, room temperature
• 250g heavy whipping cream
• 140g caster sugar
• 1 tablespoon fresh lemon juice
• 1 can (310g) mandarine segments in syrup 

Method

For crust:

1. Preheat oven to 180°C. Blend first 4 ingredients in processor until crackers are finely ground. Add melted butter and vanilla; process until moist crumbs form.
2. Press crumb mixture onto 8-inch-diameter springform pan. Bake crust until deep golden brown, about 15 minutes. Cool.

For filling:


1. Pour 1/4 cup mandarine syrup into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
2. Blend cream cheese, sugar, lemon juice in processor until smooth (about 2-3 minutes on medium speed). With machine running, add warm gelatin mixture through feed tube and blend well. Turn the mixer speed to low. Add in cream and beat until mixture is well combine. Stir in mandarine segments and pour filling into crust. Chill until set about 4 hours.

Topping: Mandarin Jelly

Ingredients:

• 1 can (310g) mandarine segments in syrup (Discard the syrup and puree the mandarine)
• 7g gelatin powder
• 2tbsp water
• 2 drops orange food colouring

Method:

1. Make mandarine jelly. Add gelatin powder to 2tbsp water in a small bowl. Stand for a few minutes. Microwave for 10 sec to melt the gelatin.
2. Puree mandarine segments and sieve through to get 200ml of mandarine juice. (Or for easier, just get the store bought mandarin juice).
3. Add in melted gelatin. Stir well and pour over cheesecake. Set in the fridge overnight.
4. Deco your cake with some mandarine segments and chocolate.
5. Served cold.