素香糯米饭 Savory Vegetarian Glutinous Rice

Every Monday, 1st and 15th day of every chinese lunar calendar month is the official day whereby my husband and the entire household staff practice full day vegan diet. For me, of course its a daily affair but instead of pushing everyone to follow suit, it is best to slowly introduce vegetarian diet gradually until they are totally weaned from meat products.

我丈夫和家里的员工们在每逢星期一，初一十五都是守全日斎。虽然我已吃长素数年，但还是选择让他们慢慢地接受吃素，给予时间放弃肉类的食物。

Over the years, these fixed days of vegetarian day observation have gradually transformed to more frequent days and the need for more variety of vegetarian recipes deepens.

在这数年里，之前原订的6日守斎日也逐渐增加而大家都较少接触肉类多吃蔬菜。因此更需要寻找不同的素菜食谱来增添口味。

This recipe is adapted from the meat version from one of my newspaper clippings collections.

这道食谱是从收集报刊中修改而成，希望您喜欢。

素香糯米饭
Savory Vegetarian Glutinous Rice

Ingredients 材料
(A)
900g Glutinous Rice 糯米
220g Groundnuts 花生
100g Vegetarian Lamb Meat 素羊肉
90g Vegetarian 3 Layer Meat 素三层肉
30g Chinese Mushrooms 花菇
2 Red Chilis 红辣椒
25g Vegetarian Ikan Bilis 素江鱼仔
20g Vegetarian Dried Shrimp 素虾米

(B)
3 Tbsp Corn Oil 玉米油
2 Tbsp Sesame Oil 麻油
2 Tbsp Light Soy Sauce 酱清
2 Tbsp Kecap Manis 黑酱油
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
1 Tsp Five Spice Powder 五香粉
1 Tbsp Mushroom Powder 香菇精


Method 做法

Soak glutinous rice and groundnuts overnight and drain.

糯米，花生泡浸隔夜，过沥。

Soak chinese mushrooms and vegetarian ikan bilis for 2 hours before using. Drain and reserve the water for later use. Dice the the mushrooms. Set aside.

花菇，素江鱼仔泡浸2小时后才使用。泡浸的水收藏备用。香菇切丁，搁置待用。

Transfer groundnuts into pressure cooker with sufficient water. Cook with high heat for 30 mins till softened. Drain and set aside.

把花生放入已盛了水的压气锅，以大火煮30分钟至软化。沥干水，搁置待用。

Wash the vegetarian meats thoroughly off the grease. Cut into smaller cubes. Set aside.

将两种素肉册底清洗去掉油质，然后切丁搁置待用。

Heat up 2 Tbsp corn oil in deep frying pan. Add both the vegetarian meats, ikan bilis and dried shrimp and stir fry for a min. Add 1 Tbsp Kecap Manis, 1 Tbsp light soy sauce and pepper. Continue stir frying for another minute until aromatic. Dish up and set aside.

准备炒锅，烧热2汤匙玉米油。加入两种素肉丁，江鱼仔及素虾米爆香一分钟。再各自加1汤匙的酱清和黑酱油继续拌炒一分钟至均匀。捞起搁置备用。

Heat up 2 Tbsp sesame oil, 1 Tbsp corn oil into the same frying pan. Add chinese mushrooms and saute for a minute, then add boiled groundnuts and continue stir frying for another minute until mixed. Add glutinous rice and continue stir frying the mixture until even.

倒入2汤匙麻油，1汤匙玉米油入炒锅内烧热。加入香菇丁翻炒1分钟，再拌入花生继续拌炒1分钟至混合。接着就把糯米加入炒锅拌炒至均匀。

Add cut red chilis, salt, five spice powder, mushroom powder, 1 Tbsp Kecap Manis, 1 Tbsp light soy sauce and pepper and stir fry till incorporated. Lastly add the vegetarian meats, ikan bilis and dried shrimps mixture back into the frying pan. Continue stir frying for another 7-10 mins until mixed and aromatic.

一边拌炒一边拌入红辣椒，盐，五香粉，香菇精，1汤匙黑酱油，1汤匙酱清及胡椒粉调味。最后把之前搁置的素肉，江鱼仔，素虾转入炒锅内一起翻炒7-10分钟至混匀及入味即可。

Transfer the glutinous rice mixture into steaming tray. Steam under high heat for 30 mins.

把炒香的糯米及拌料转入蒸锅，以大火蒸30分钟。

Open the steamer lid and fluff the rice. Sprinkle a cup of water over the rice and send it back to the steamer and steam further under high heat for another 30-40 mins until cooked.

打开蒸锅盖子用筷子舀松糯米饭，采用1小碗之前所泡浸香菇江鱼仔的水撒入糯米饭。再次送入蒸锅继续用大火蒸30-40分钟至熟为止。

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

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巧克力卡士德面包 Chocolate Custard Bread

If you prefer a cottony soft bread texture, I strongly advise the use of Tangzhong starter dough method in your bread making. Although it may seem cumbersome having to prepare it a day before the actual baking, however, with the cottony outcome you will eventually believe the advantages of going through this extra step.

您若是松软面包喜爱者的话，我建议采用汤种于面包制做步骤上。虽然这个步骤较费时因需要提前一天准备然后融入面包的制做上，但是制做出来的面包质松软保湿，就算麻烦还是值得的。

This is an interesting sweet bread recipe adapted from Alex Goh's 'Magic Bread'.

这道食谱取自于吴景发的‘烫出面包香’。

巧克力卡士德面包
Chocolate Custard Bread

Ingredients 材料
(A) Tangzhong 汤种
100g Bread Flour 高筋面粉
70g Malt Soya Milk 麦芽豆浆

(B)
360g Bread Flour 高筋面粉
100g Plain Flour 普通面粉
80g Castor Sugar 细砂糖
6g Sea Salt 海盐
20g Milk Powder 奶粉
9g Instant Yeast 即用酵母粉

(C)
175g Cold Water 冷水
65g Cold Eggs 冷鸡蛋

(D)
60g Unsalted Butter 无盐牛油

(E) Fillings 馅料
120g Instant Custard Powder 即用卡士德粉
23g Cocoa Powder 可可粉
300g Milk 牛奶
75g Roasted Macadamia Nuts 烤澳洲坚果 (chopped 切碎)

(F) Streusel Topping 酥菠萝 (Optional自选)
60g Sugar 砂糖
50g Butter 咸牛油
100g Bread Flour 高筋面粉


Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B) and (C). Mix with lower speed until all ingredients are well combined.

首先将汤种面糊(A)及材料(B)和(C)混入搅拌器的钢盆中，以慢速度搅拌搓揉成团。

Add in butter (D) and slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油(D)混入面团然后依揉面标准程序继续以中速把面团搅拌大约20-25分钟，直到成撑得起薄膜的面团即可。

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.

将揉好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中，盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

Sieve cocoa powder (E) into instant custard powder (E) and mix well. Add milk(E)  and mix till combined. Add roasted macadamia nuts (E) till incorporated. Transfer mixture into a sauce pan and stirring continuously until the mixture thickens to thick paste. Set aside.

将(E)可可粉过沥入卡士德粉(E)理混匀。然后加入牛奶(E)混合搅拌均匀。加入烤澳洲坚果碎(E)拌匀, 再倒入锅里用小火加热，不停地搅拌直到成糊状，离火备用。

Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.

将面团用手压除气体，然后把面团平均分割成16等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to flatten the dough and wrap in the chocolate custard fillings (E) . Repeat the process for the balance 15 ps of dough.

台座上撒些高筋面粉，将松弛好的面团用擀面棍压扁并包入巧克力馅料(E)。再重复同样的做法把其余的15份面团完成。

Place the 7 pieces of dough into a greased 23cm tube cake mould and another 9 pieces of dough into another greased 22cm square baking mould. Allow to proof for 50 mins.

将7粒面团放入已涂上牛油的23公分空心蛋糕模里，剩余的9份面糊放入另一个22cm涂上牛油的方型模具，然后再次发酵50分钟。

Mix sugar (F) and butter (F) until crumbles by using hands. Add in flour (F) and mix until crumbly. Refrigerate until ready to use.

用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状， 然后放置冷藏备用。

When the dough is ready, apply egg wash over the surface. Sprinkle some streusel toppings (F) on top.

在完成第二次发酵的面包表层上涂上蛋液。接着撒上少许酥菠萝。

Bake at the bottom level of a preheated oven at 180C degrees for 25 mins.

把烤模送入已预热的烤箱的底层，以180C度炉温烤25分钟。

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

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炸香蕉饼 Banana Fritters

Another super easy but yet yummy recipe from Andrew Kow's 'Malaysian Kuehs and Snacks'.

又一道超简易即美味的糕饼食谱取自于许孙祥的‘粿香满堂’。

炸香蕉饼
Banana Fritters

Ingredients 材料
(A)
700g Banana Flesh 香蕉肉 (mashed 捣烂)
200g Self Raising Flour (sifted 过沥)
3 Eggs 鸡蛋

(B)
150g Sugar 砂糖
100ml Water 清水

(C)
Cooking Oil 食油


Method 做法

Combine ingredients (B) into a pot and cook till sugar dissolves. Set aside.

将材料B一起混入锅里，用小火煮至糖融化。搁置待用。

Combine (A) until incorporated. Transfer into the sugar syrup (B) and mix to combine.

把材料A一起混入盆内拌匀，再转入糖水中B拌匀。

Heat up oil in a deep frying pot, scoop batter with spoon and drop into the hot oil and deep fry till golden brown.

倒足够的食油入炸锅烧热，用铁匙舀起面糊，放入热油中以中小火炸至呈金黄色。

Remove and drain. Serve.

捞起，沥油，即可享用。

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

素酸菜汤 Vegetarian Assam Mustard Soup

Today, I am sharing this extremely appetizing vegetarian soup recipe which is as good as the meat laden version.  Once you try it, I believe you will go for a second serving. Enjoy!

今天跟您分享这道开胃即美味的素汤食谱。煮出来的汤富有浓厚的香味，一点也不褪色于含有肉的版本。您一旦尝试后一定会在添第二轮，好好享用吧！

素酸菜汤
Vegetarian Assam Mustard Soup

Ingredients 材料
(A)
650g Tomatoes 红番茄
180g Carrot 红萝卜
280g Pickled Mustard 酸菜
280g Tofu 豆腐 (cubed 切丁）
300g Corn 玉米
75g Assam Jawa 阿参糕
1 Honey Dates 蜜枣
1 Sour Plum 咸水梅
15g Ginger 姜 (Sliced 切片)
1 Lit Water 清水


(B)
1 Lit Water 清水
10g Ginger 姜 (chopped 切碎)
1 Tbsp Cooking Oil 食油
1 Tbsp Sesame Oil 麻油
1 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tbsp Mushroom Powder 香菇精
Pepper to taste 胡椒粉少许


Directions 做法

Soak pickled mustard for 1 hour and drain. Cut into strips. Set aside.

酸菜泡浸一小时，沥干后切条状。搁置待用。

Wash and cut tomatoes, carrots to bite size. Set aside.

红番茄和红萝卜洗净，切块后搁置待用。

Cut corn into 3 parts. Set aside.

玉米切成3份，搁置待用。

Add 1 Lit of water, corn, ginger slices, 1/2 portion of all the cut tomatoes and carrots (A) into a soup pot and cook on high heat until boiling. Reduce heat to medium after adding 1/2 portion of  tofu and continue to simmer until the balance ingredients are ready to be added.

把1公升清水倒入汤锅煮滚，加入玉米块，姜片，一半的红番茄及红萝卜块继续焖煮。加入1/2份的豆腐丁后转中火继续烧热。

In another deep frying pan, combine and heat up the cooking and sesame oil (B). Stir in chopped ginger and saute till fragrant.

准备炒锅，倒入食油，麻油B烧热。拌入姜碎爆香。

Add the balance carrots and tomatoes. Stir fry with medium high heat for a minute. Add vegetarian oyster sauce (B), pickled mustard (A) and continue stir frying for another minute till combined. Add 1 Liter of water (B), balance tofu cube and assam jawa (A) into the pickled mustard soup mixture. Allow to boil for 10 mins before transferring the mixture into the earlier soup pot to combine.

把剩余的1/2份红番茄和红萝卜倒入， 用中火翻炒一分钟。拌入素蚝油(B)，酸菜(A) 后继续翻炒一分钟至拌匀。接着便加1公升清水(B)，其余的1/2份豆腐丁及阿参糕(A)混入酸菜汤内。继续焖煮10分钟后才转入汤锅与材料一起。

Add sour plum (A) and mushroom powder (B). Continue simmering the soup for 20-25 mins. Add pepper to taste.

再加咸水梅(A)和香菇精(B)，混匀后又继续焖煮20-25分钟。熄火前可加入胡椒粉调味。

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

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烤木薯糕 Baked Tapioca Cake

I have tried many versions of kueh bengka ubi (baked tapioca cake) and this is the most satisfying recipe which you can easily retrieve from Kitchen Tigress. Her recipes are all very very good and fail proof.

经过多次的尝试，这道烤木薯糕的食谱是我最满意以及容易从Kitchen Tigress 的博客上找到的好食谱。她的所有食谱都非常有效而且成功效率高，很受好评。

For this recipe, I have reduced the sugar from the original 300g to 200g and still think that the sweetness could be further reduced another 20g as the baked cake is still too sweet for my palette. 

我从她这道食谱里提议300克砂糖份量缩减至200克，结果尝试后便觉得糖份还可以再缩减多20克。

With the sugar reduction in this recipe, the top didn't come out as golden brown as her recipe. I reckon the browning of the top relies on the high sugar content to create a caramelize effect. Nevertheless, I am extremely pleased with the aromatic cake with its 'melt in the mouth' texture.

由于糖份大量的减少，烧烤出来的木薯糕的表层并没原著般的焦金黄色。尽管如此，烧烤出来的木薯糕味道香浓，一旦送入口里即溶化，超好吃！

烤木薯糕 
Baked Tapioca Cake  

Recipe adapted from Kitchen Tigress
(Recipe for a 22 cm square baking pan)

Ingredients 材料

2 Large Eggs 鸡蛋(大)

200g Sugar 砂糖

1 Tsp Sea Salt 海盐

950g Tapioca 木薯 (grated搅碎)

5 pandan leaves 班兰叶

300ml Thick Coconut milk 浓椰浆

190 ml water 清水

Method 做法

Preheat oven to 170°C.

烤箱预热至170C度。

Line the base and sides of a 22cm square baking pan with parchment paper.

准备一个22cm方形烤模，烤模的底部及侧偏铺上已涂抹少许食油的烘焙纸。

Rinse and drain pandan leaves. Set aside.

班兰叶洗净沥干后搁置待用。

In a food processor, blend tapioca into fine coarse bits. Set aside.

把木薯切块送入食物搅拌器搅碎。搁置待用。

Combine thick coconut milk and water till incorporated. Set aside.

将浓椰浆及清水一起混合，搁置待用。

In a mixing bowl, add eggs, sugar and salt. Stir to combine.

把鸡蛋，砂糖和海盐一起混入搅拌盆，混匀。

Add grated tapioca and mix till combined.

再加木薯碎，搅匀。

Add pandan leaves into the tapioca mixture. Use hand to knead and crush in the pandan leaves into the mixture.

又加班兰叶，然后用手将班兰叶搓入木薯混合糊内直到班兰汁融入木薯糊。

Discard pandan leaves.  Stir in coconut milk and water mixture till incorporated.

取出班兰叶然后丢掉。倒入椰浆水，拌匀。

Transfer tapioca coconut milk mixture into prepared baking pan.

把拌好的木薯糕糊转入模具。

Bake in a preheated oven at 170C degrees for 75 mins until fully cooked and the top turns golden brown.

送入已预热至170C度的烤箱烘烤75分钟，直到熟透及表层呈现金黄色即可。

Allow the cake to cool on cooling rack for 40 mins before removing the pan.

将烤熟的木薯糕连模一起摆上铁架待凉40分钟后才脱模。

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

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香甜湿软香蕉蛋糕 Moist and Sweet Banana Bread

We just got back from Eastern Europe several days ago and still affected by jet lag.

我们从东欧旅游回国已好几天了，但还没能完全地适应时差。

Instead of diving into my regular baking mode, I opted for this super easy cake recipe which our household enjoyed immensely.

想下手烘焙就是提不起劲，最后便选择了这道简易即受全家喜好的蛋糕食谱来热身。

香甜湿软香蕉蛋糕
Moist and Sweet Banana Bread

Ingredients 材料

(A)
224g Plain Flour 面粉
1 Tsp Baking Powder 发酵粉
1/4 Tsp Baking Soda 小苏打粉
2 Large Eggs 大号鸡蛋 (slightly beaten 打散)
130g Castor Sugar 细砂糖
113g Salted Butter 咸牛油 (melted and cooled 融化冷却)
4 Ripe Bananas 香蕉 (mashed 压碎成泥)
1 Tsp Vanilla Extract 香草精
1 Tsp Lemon Essence 柠檬精

(B)
Some walnuts 核桃少许


Method 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

Line and grease bottom and sides of a 21x11x6.5cm baking pan. Set aside.

准备一个21x11x6.5cm的蛋糕模具。底部和侧部铺上已涂抹牛油的烘焙纸。搁置。

Combine and sift together plain flour, baking powder and baking soda into a bowl until even. Add sugar to combine. Set aside.

把面粉，发酵粉及小苏打粉一起混入搅拌盆，沥匀。

In a mixing bowl, add beaten eggs, mashed bananas, melted butter, vanilla extract and lemon essence to combine.

将打散的鸡蛋，香蕉泥，融化咸牛油，香草精和柠檬精一起混入碗，混匀。

Transfer mixture into the dry ingredients and gently fold to combine.

然后转入粉料的搅拌盆内，轻轻的拌匀成糊。

Pour batter into the prepared pan. Sprinkle some walnuts on the top and bake in the centre rack of a preheated oven at 175C degrees for 50 min until fully cook.

把拌好的蛋糕糊倒入已预备的蛋糕模具。蛋糕糊的表层撒少许核桃后送入已预热至175C度的烤箱的中层，烘烤50分钟至熟透即可。

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