素爪哇面 Vegetarian Mee Jawa

This is one of the best Mee Jawa recipe I have tried. Best served with home made belacan chili sauce. 

这是我所尝试的爪哇面里最可口的一道，配上之前制做的素马来栈辣椒酱会更加好吃。

素爪哇面
Vegetarian Mee Jawa

Ingredients 材料

Vegetarian Prawn Crackers 素虾饼 (A)
160g Plain Flour 面粉
1 Tbsp Rice Flour 粘米粉
1 Tbsp Cornstarch 玉米淀粉
1 Tbsp Baking Powder 发粉
1 Tsp ENO 果子盐
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
2 Tsp Sugar 砂糖
2 Tbsp Cooking Oil 食油
2 Tsp Sesame Oil 芝麻油
320ml Water 清水

(B)
700ml-1 Lit Cooking Oil 食油

Combine all ingredients (A) into a mixing bowl and stir well. Heat up cooking oil (B) for deep frying. Immerse the wok spatula into the hot oil until hot.

材料A一起放入大碗中搅拌均匀。烧热B食油后，把镬铲浸入炸油中至热。

Spoon a ladle of batter (A) into the heated wok spatula and spread to coat the top of the spatula and deep fry until set. Use a fork or spoon to push the cracker into the hot oil and continue to fry until golden brown and crispy. Dish and drain. Store in airtight container until ready to serve.

舀入适量面糊A入镬铲上浸入炸油炸至定型，用叉子轻轻刮入油中继续炸至金黄香脆，捞起沥干油待凉后装入密封容器收藏至用上为止。

Soup Base 汤底 (C)
3.5 Lit Water 清水

6 Stalks Lemongrass 香茅
600g Yam Bean 沙葛
10pcs Kaffir Lime Leaves 疯柑叶
350g Soya Beans 黄豆
1 pc Seaweed 紫菜
10pc Assam Keping 阿三片

(D)
650g Orange Sweet potatoes 黄肉番薯 (cooked 煮软)
650g Tomatoes 番茄

Seasoning 调味料 (E)
1/2 Tbsp Salt 盐
200g Sugar 砂糖
1 Tbsp Mushroom Powder 香菇粉
500g Tomato Sauce / Ketchup 番茄酱
100g Chilli Sauce 辣椒酱
75ml White Rice Vinegar 白米醋

For Thickening 芡粉水 (F) - Mixed 拌匀
9 Tbsp Plain Flour 面粉
17 Tbsp Water 清水


Main Ingredients 主材料 (G)
1 kg Yellow Noodles 黄面条
4 Potatoes 马铃薯 (cooked 煮软)
10 Pcs Fried Tofu 炸豆腐
200g Bean Sprouts 豆芽
5 Hard Boiled Eggs 全熟蛋 (optional自选)
10 Calamansi Limes 桔子
10 Pcs Vegetable Prawn Crackers (A)

Combine all soup base ingredients (C) into a stock pot and bring to boil. Lower heat and continue to simmer for 1 hour. Strain and discard solid ingredients.

将基本汤底材料C放入汤锅煮滚，转小火煮多1小时后才把渣料全部捞起保留汤底。

Add (D) and seasonings (E) into the soup base and bring to boil. Transfer into blender or food processor and blend until smooth. Return back to the pot and bring the mixture to boil.  Thicken with Plain flour water mixture (F) to form thick gravy.

加入D和调味料E再次把汤底煮滚。转入食物搅拌机或食物加工机搅烂至幼滑，又转入汤锅煮滚，加入芡粉水F打芡至浓汤。

Bring a pot of water to boil. Blanch and drain (G) yellow noodles and bean sprouts. Set aside.

另煮一锅的滚水，各自把G里的黄面条和豆芽汤过，沥干水搁置待用。

Arrange some blanched noodles, cooked potatoes,  tofu, beansprouts, hard boiled eggs and vegetable prawn crackers (A) into a serving bowl. Pour the thick gravy over. Serve with home made belacan chili sauce.
把适量的面条，马铃薯，炸豆腐，豆芽，全熟蛋及素虾饼A放入深碗里。淋上浓汤配上自制马来栈辣椒酱享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

摩摩查查蒸糕 Simple Bubur Cha Cha Cake

The first time when I come across this recipe from Amy Wong's 'Aromas of Kuihs' and I wondered how would it taste like as I have never seen or tasted bubur cha cha in such form other than the creamy dessert we used to have.  To satisfy my curiosity, I decided to also adapt and attempt this steamed kuih since I happened to prepare the same ingredients for Bubur Cha Cha dessert.

当我第一次从黄春梅的‘层层糕粿香’里见到这道食谱的时候早已幻想着它的味道，特别是摩摩查查糖水制成蒸糕根本就从来没见识过。为了满足自己的好奇心便在弄摩摩查查糖水时也顺便一起采用同样的材料加以稍微修改制成。

Once you already have the ingredients prepared, making it is as easy as a breeze.  In general, it taste relatively good.. a cooked and pudding version of the dessert. Something new and usual.

一旦有了现成的材料，制做起来其实一点也不困难。尝试了之后，感觉就如吃着蒸熟布丁版本的摩摩查查糖水，另有一份新的特色。

摩摩查查蒸糕
Simple Bubur Cha Cha Cake


Ingredients 材料

(A)
160g Sugar 砂糖
1/2 Tsp Salt 盐
850ml Water 清水

(B)
180g Rice Flour 粘米粉
40g Corn Flour 玉米粉
100g Tapioca Flour 木薯粉
350ml Coconut Milk 椰浆

(C)
100g Orange Flesh Sweet Potatoes 橙肉番薯 (diced 切丁)
100g Purple Flesh Sweet Potatoes 紫肉番薯 (diced 切丁)
80g Yam 芋头 (diced 切丁)
40g Colored Sago Pearls 颜色沙谷粒
Tapioca Jelly 木薯粉块 (Optional)



Method 做法

Boil sago pearls (C) separately in saucepan with sufficient water till cooked. Drain. Soak in cold water and set aside.

把颜色沙谷粒C配入适量的清水在锅里煮熟，沥干又再泡浸冷水里搁置备用。

Cook (C) sweet potatoes and yam until softened. Set aside.

将材料C里的两种番薯及芋头煮熟，搁置备用。

Combine (A) into a saucepan and boil till sugar dissolves. Remove from heat and set aside.

将材料A一起混入煮锅煮滚把糖融化后离火搁置。

Combine (B) into a mixing bowl and stir to mix. Sieve the mixture.  Add (A) to combine and mix evenly. Divide mixture into three equal portions.

把B一起混入盆里，拌匀后过沥。接着把糖浆A拌入搅匀，在把粉浆分成三等份。

Cook one portion of the mixture under low heat until slightly thickened. Transfer mixture into an 8 inch steaming tray. Sprinkle 1/3 portion of the ingredients (C) over the mixture and steam at medium high heat for 15 mins.

先把第一份粉浆用小火煮至稍微浓稠，置入个8寸蒸盘，撒入1/3份材料C，转入蒸锅以中火蒸15分钟。

Repeat the cooking and preparation for the next portion of the mixture as per the earlier layer. Sprinkle the second portion of (C) onto the layer and steam for 15 mins.

用同样做法重复第二份的粉浆，然后撒上第二层材料C于上，继续以中火蒸15分钟。

Pour the balance portion of the mixture into the steaming tray. Sprinkle the last portion of (C) on top and steam for 20-25 mins.

最后一份剩余的粉浆勿需放入锅里煮浓稠，就直接置入蒸盘加入蒸熟的第二层蒸糕上，把剩余的材料C撒入，再转入蒸锅蒸20-25分钟至熟即可。

Allow to cool slightly before serving.

离火后把蒸盘摆在铁架待凉即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

基本素叁巴辣椒酱 Basic Vegetarian Sambal Paste

Indonesians consume lots and lots of chillies and beef. I used to think I have pretty good tolerance to spicy food but now after residing in Indonesia for 5 years, I realize that I am far from Indonesian standards.

印尼人大部分都爱吃辣椒和牛肉。在我还没搬迁来印尼的时候，一直都认为自己能吃辣，后来才知道印尼人吃辣的耐力远远超越我们的水平。

My three lived in helpers are no exception. Through them I have learnt to adapt to having lots of spicy food in my daily diet since I hardly indulge them with beef meat except for occasional fish and chicken.

现在家中的三位员工也不略外，跟他们相处的日子里我学习去适应更多不同的热辣食物，特别是因为家里少煮肉类除了偶尔有给予鱼或鸡肉之外多半的菜肴都是蔬菜。为了要令他们能吃得舒服唯有多煮些带辣的菜肴满足他们的胃口。

After changing my eating habits to full vegetarian I totally abstain from eating onions and garlic and over time develop strong resistance to its presence in any food. So I ended up making my home made version of chili sauce, chill paste for cooking and household consumption.

如今转吃素既又不吃任何葱或蒜，多半时候都得从家里自己制做免葱蒜的酱料当拌料。

Last year I posted a sambal recipe when I made Nasi Lemak and if you are interested you may visit the link for more information. Today I am making this basic sambal / chili paste which I use it for every forms of cooking on spicy food from stir fry to curry dishes. We usually made them in bulk and freeze them in various containers to maintain its freshness. This is a rather big batch of sambal paste but once you have it you can use some to adapt to assorted types of sambal sauce catered for different food. Very versatile.

去年我曾在博客里分享一道叁巴辣椒酱来配合椰浆饭，你可以拿来参考。今天所制做的是道基本叁巴辣椒酱适于用在日常烹饪上，比如拌炒入菜肴，炒饭，面，咖喱菜肴等等。此外您还可拿来变通混入不同的调味料制做出不同的辣椒拌酱，淋酱。因此我平时会准备多的份量来冰藏一旦要用上时都有现料。

With this new batch of sambal paste, I will try to make several versions of ready to eat sambal chilies and post it in my blog whenever I have time.

现在有了这批叁巴酱后，接着我就会取来弄出不同吃法的辣椒酱，然后一旦有空便会在博客里与你分享。

基本素叁巴辣椒酱
Basic Vegetarian Sambal Paste


Ingredients 材料

(A)
260g Tomato 番茄
2 Kg Red Chillies 红辣椒
1 Kg Curly Chillies 皱皮圈辣椒
2 Stalks Lemongrass 香茅
50g Galangal 南疆
2cm Tumeric Root 黄姜
500-600ml Water 清水

(B)
500-600ml Cooking Oil 食油
4 Stalks Lemongrass 香茅 (crushed 压扁)
10pcs  Kaffir Lime Leaves 箭叶
6pcs Fresh Bay Leaves 月桂叶


Method 做法

Soak, wash red chillies, remove seeds and cut to pieces.

浸泡新鲜红辣椒，取出种子后把辣椒切块。

Combine (A) into a blender filled with water and blend into paste

将材料A一起放入食物加工机，加入水搅拌成泥状。

Remove and transfer chillies paste to a (heated) deep frying pan or wok filled with heated oil (B) and stir continuously on low heat for 5 mins.

把搅好的辣椒泥放入已预热B食油的炒锅里，以小火不断的翻炒或搅拌。

Add (B) lemongrass, kaffir lim leaves and fresh bay leaves to the mixture and stir fry non stop for 20-25 min until the sambal mixture thickens. Once the oil starts to separate from the paste and rise to the surface it is deemed ready.

加入香茅，箭叶和 daun salam 继续不停的翻炒20至25分钟，一直翻炒及搅拌至叁峇酱稍转浓稠深红色油跟酱体开始隔离，表层形成一层辣椒油即可。

Allow the sambal paste to cool completely before storing. Keep the extra paste in the freezer for future use.

让叁巴辣椒酱冷却后才转入容器。把多余的叁巴酱冰藏以保新鲜。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

苦瓜炒素鸡球 Fried Vegetarian Chicken with Bittergourd

Bitter gourd, also know as bitter melon is widely used for food as well as herbal remedy for ailments such as diabetes, and healing wounds etc.

苦瓜又另名为凉瓜，广泛用于菜肴以及草药医疗于控制糖尿病及逐进伤口的愈合。

In Chinese cooking, it is commonly used as stir fry and soup ingredients. Many people are adverse to its bitter flavor but not for me and my partner. One of my maid just couldn't accept its bitter flavor no matter how hard I tried convincing her to.

在我们华人的日常烹饪中，都会有用来拌炒或做为汤料。家里的成员里，其中一位女佣就是怕那苦味而一一不能接受任何带有苦瓜和菜肴。

This morning I chanced upon some website which suggested adding some vinegar into the cooking of this fruit plant to remove the bitter flavor from it and it really works!

正好今早我从网络上读到一篇采用醋来去除苦瓜的苦涩，结果尝试了之后证实有效！

I am sharing this simple recipe in hope to encourage more people to accept bitter gourd into their daily diet.

经过这次成功的实验后，我决定在此与你分享这项菜肴，希望能鼓励更多的人尝试接受苦瓜于自己的日常饮食上而受益。

苦瓜炒素鸡球
Fried Vegetarian Chicken with Bittergourd


Ingredients 材料

(A)
2 Tbsp Sesame Oil 麻油
1 Tbsp Shredded Ginger 姜丝
2 Tbsp Fermented Black Beans 黑豆鼓
100g Vegetarian Chicken Meat 素鸡肉
350g Bitter Gourd 苦瓜 (sliced 切片)
80g Carrot 红萝卜 (sliced thinly 切片)
80g Orange Sweet Potato 橙肉番薯 (shredded 切丝)

(B)
180ml Water 清水
1 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tbsp Light Soy Sauce 酱清
1 Tbsp Sesame Oil 麻油
1/2 Tsp Dark Soy Sauce 黑酱油
1 Tbsp Red Vinegar 浙醋
1 Tsp Sugar 砂糖
1/4 Tsp Pepper 胡椒粉


Method 做法

Heat up oil (A) and saute ginger and fermented black beans until fragrant. Add carrot, sweet potatoes, vegetarian chicken meat, bitter gourd and stir fry until aromatic.

把A的麻油烧热，爆香姜丝和黑豆鼓。接着分次地加入萝卜丝，番薯丝，素鸡肉和苦瓜炒香。

Add (B) seasoning and bring to boil. Reduce heat and simmer for 1-2 mins until the vegetable have slightly softened.  Dish up and serve.

倒入调味料B炒匀待煮滚后，把火调低继续焖一至二分钟将蔬菜煮软后即可离火。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

椰汁喳喳 Bubur Cha Cha

This is one of the local dessert I would never get tired of, especially when its cooked with yam and sweet potatoes.  If you are also into this rich santan sweet dessert, this will be a good recipe to try on.

这是一道令我白吃不厌的道地糖水，特别是已加上了芋头和番薯更是令我爱戴。您若也爱吃添有浓椰香的糖水的话，这将是一道超好的食谱来尝式做做。

椰汁喳喳
Bubur Cha Cha


Ingredients 材料

Tapioca Jelly Beans 木薯粉团 (A)
110g Tapioca Flour 木薯粉
70ml Boiling Water 滚水
3-4 Drops Red Food Coloring 食用红色色素
4-5 Drops Green Pandan Paste 食用绿色班兰精
600ml Boiling Water 滚水
2 Tsp Castor Sugar 细砂糖

(B)
300g Yam / Taro 芋头 (diced 切丁)
250g Yellow Sweet Potatoes 黄肉番薯 (diced 切丁)
250g Purple Sweet Potatoes 紫肉番薯 (diced 切丁)
8 pcs Pandan Leaves 班兰叶 (knotted 打结)
40g Sago Pearls 西米
1000ml Water 清水
130g Rock Sugar 冰糖
500ml Thick Coconut Milk 浓椰浆
1/2 Tsp Salt 盐


Method 做法

Pour 70ml boiling water (A) over tapioca flour and stir to combine. Knead to form smooth dough. Divide dough into two equal portions.

把70ml滚水(A)混入木薯粉搅拌成团。平均地把面团分成二等份。

Mix one portion with red food coloring while the other portion with green pandan paste. Knead to achieve even colour.

一份加食用红色色素而另一份便混入绿色班兰精，混匀搁置备用。

Dust palms with tapioca flour to avoid dough from sticking onto hands when handling. Pinch some dough from each portion and roll into small round balls.  Set aside.

手掌刷上少许木薯粉以免沾粘，在各自面团里取出少许面团搓出小圆球状，把完成的木薯粉粒置于盘上。

Heat up 600ml of water (A) in a saucepan and bring to boil. Add tapioca jelly beans and cook till it floats. Stir to prevent from sticking to one another. Discard the water and scoop out the cooked tapioca jelly beans. Transfer jelly beans into bowl with cold water to prevent sticking. Set aside.

将A的600ml清水倒入锅煮滚，把木薯粉粒放入煮至透明状，捞起放入冷水中待凉备用。

Steam yam / taro under medium hight heat for 10 mins until cooked. Set aside.

芋头丁以中火蒸约10分钟至稍熟便离火搁置。

Bring 1000ml water (B) with pandan leaves to boil. Add rock sugar and cook until sugar melts. Add sweet potatoes and bring to boil. Add sago pearls continue to simmer with close lid for 8-10min until soft. Discard pandan leaves. Add steamed yam.

将B的1000ml清水，班兰叶和冰糖置入汤锅开盖把水烧滚及糖融化。再加入番薯丁和西米转中火煮滚，关上锅盖，继续焖煮八至十分钟直到西米芯全熟透明。取出班兰叶，加入芋头。

Stir in salt and coconut milk and and mix thoroughly. Continue to boil for 10 mins before removing from heat to serve.

拌入盐及椰浆，搅匀后，再煮十分钟即可离火享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

金玉满堂 The Wealthy Pot

This is a vegetarian equivalent version of the claypot rice which I utterly missed eating. All thanks to this recently bought "Yummy Hawkers' Fair Secret Vegetarian Recipe book by Philip Yoong that I get to relish this wonderful one pot dish.

近一趟回马时购买了一本Philip Yoong 的‘槟城好吃素食大牌档’食谱书籍，从这本书籍里找到了这道素食版的砂钵饭，终于可以品尝我朝暮思念的砂钵饭了。

金玉满堂
The Wealthy Pot

Ingredients 材料
(A)
300g Brown Rice 糙米
100g Fragrant Rice 香米
1100g Water 清水
150g Green Peas 青豆粒
150g Fresh Sweet Corn 玉米粒

(B)
4 Tbsp Cooking Oil 食油
4 Tbsp Shredded Ginger 姜丝
7 Chinese Mushrooms 花菇 (diced)
100g Tofu Pok 豆腐卜(diced)
100g Vegetarian Meat 素肉(diced)
50g Red Paprika 红辣椒 (diced)

(C) Seasoning 酱料
3 Tsp Salt 盐
2 Tbsp Sugar 糖
4 Tbsp Light Soy Sauce 酱清
4 Tbsp Sesame Oil 麻油
2 Tbsp Dark Soy Sauce 黑酱油
4 Tbsp Vegetarian Mushroom Sauce 素蚝油
Pepper 胡椒粉


Method 做法

Combine brown and fragrant rice together. Soak for 1 hour and drain.

糙米及香米一起混合泡浸一小时后，沥干。

Combine all seasoning ingredients (C) into a bowl and stir to mix. Set aside.

将酱料C一起混入碗中，搅匀搁置。

Combine all ingredients (A) into a claypot and boil under medium heat for 20 mins. Transfer claypot (without lid)  into a steamer and steam under high heat for 30 mins until cooked.

把材料A全部倒入砂锅内以中火煮20分钟然后将砂锅（不加盖）转放入蒸锅，以大火蒸30分钟至熟。

Heat up 4 Tbsp cooking oil (B) into a frying pan and saute ginger until aromatic. Add the balance ingredients (B) and stir fry until fragrant.

在一个炒锅内，烧热4大汤匙食油B一起把姜丝爆香，才一一入续把剩余材料B加入炒香。

Add seasoning (C) and continue stir fry to combine. Transfer the mixture B over the steamed rice. Steam for another 15-20 minutes. Fluff up the rice and serve hot.

加入调味酱料C炒匀。再把炒好的拌料B倒在蒸熟的饭上，又转送入蒸锅再蒸15-20分钟后即可舀松饭享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.