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.