香辣椰浆全熟蛋 Spicy Eggs with Coconut Cream

For those home makers who cook almost daily, I believe there would be times when one struggle and ran out of ideas with what to cook for their love ones. It happened to me all the time hence I am always on the look out for new dishes or cooking method to keep the dinner table interesting.

对于那些需要日日下厨的家庭主妇们，我相信您有时侯也会为了菜单选择方面而挣扎着。我也不例外，时常都为了寻求新食谱或不同的煮法来给餐桌带些色彩。

Here is one relatively easy curry like looking dish using mainly hard boiled eggs,  would you like to give it a try?

这是道相当容易制做的咖喱版煮熟蛋，您可否想试试看？

香辣椰浆全熟蛋
Spicy Eggs with Coconut Cream

Ingredients 材料
(A)
8 Grade B Hard Boiled Eggs 全熟蛋 (peeled 去壳)
4-5 Tbsp Cooking Oil 食油

(B)
3 Cloves Garlic 蒜瓣 (chopped 切碎)
3 Tbsp Sambal Goreng 叁峇辣椒酱
2 Tsp Chilli Powder 辣椒粉
20g Galangal 南疆 (chopped 切碎)
95g Red Onions 大葱头 (Chopped 切碎)
2 Stalks Lemon Grass 香茅 (crushed 敲碎)
1 Tsp Sugar 砂糖
2 Tsp Chicken Stock 鸡精调味素
1 Tbsp Tomato Ketchup 茄酱
Salt to taste 盐
100ml Thick Coconut Milk 浓椰浆
250ml Water 清水


Method 做法

Heat up oil (A) and fry hard boiled eggs until golden. Remove and slice into halves and set aside.

把A倒入炒锅烧热，加全熟蛋炒至表层呈现金黄色即可离火，切半搁置待用。

Using the same saucepan with leftover cooking oil,  saute onion, garlic and galangal until aromatic. Add crushed lemon grass, chili powder and sambal goreng ( even store bought ones will do) and stir fry for 1-2 min until fragrant. Add sugar and cook another 3 mins. Lower heat and add coconut milk, ketchup, coconut milk and water. Cook and stir the coconut cream for another 8-10 mins until slightly thickened. Add in eggs and give it a few stirs. Season with salt to taste.

继续把炒蛋的剩油加热爆香B的葱头，蒜米及南疆。又拌入敲碎的香茅，辣椒粉及叁峇辣椒酱(或任何市场贩卖的现成辣椒酱都可)翻炒1至2分钟入味。再加砂糖继续拌炒3分钟调低火侯拌入椰浆，茄酱和清水继续煮8至10分钟至浓稠即可加入切半的全熟蛋拌炒几下，用些盐加以调味即可捞起。

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

班兰椰浆菜燕 Pandan Coconut Agar Agar

This is actually a simple recipe which can be made with ease by using store bought packet coconut milk and pandan extract. Today I decided to be a little bit adventurous by making this yummy dessert by preparing the main ingredient from scratch while also giving me the opportunity to compare the taste difference.

班兰椰浆菜燕其实是非常容易做的，只要采用市面贩卖现成的包装椰汁及班兰精华然后配上食谱里基本的材料就可以制做了。这次忽然心血来潮想把主要的材料从零做起，比较看看会不会更好吃。

Based on the satisfactory outcome, I concluded that this method using fresh coconut milk taste better  as the agar agar reminded me of the ones i had during my childhood days.

我从这项满意的成果所得到的结论就是，菜燕糕还是采用新鲜椰汁制做出来的能香浓美味，令我回想童年时所吃的一样。

班兰椰浆菜燕
Pandan Coconut Agar Agar

Ingredients 材料

(A) Coconut Milk 椰浆
1 Fresh Coconut 鲜椰子一粒 (dice 切块 ／ grated 搅丝)
3-4 Cups Water 清水

Blend coconut with 3 cups water in blender on high speed to fully grind the coconut until the water turns milky in color.

椰子与3杯清水混入食物搅拌机以高速打碎直到水变牛奶色即可。

Strain the mixture in a fine sieve to collect the first extract of the coconut milk. Refrigerate until ready to use.

过滤取出第一轮的浓椰浆， 冷藏待用。

Transfer the coconut residue into the blender again and blend with another cup of water to get the 2nd  extract of coconut. This will not be used in this recipe but for other cooking purpose later.

再把椰渣送入食物搅拌机，加一杯清水继续以高速混匀取出第二轮的淡椰汁。这批淡椰汁并不会用于此而将会冷藏收藏予烹饪用途。

(B) Pandan Juice 班兰汁
9 Fresh Pandan Leaves 班兰叶
125ml Water 清水

Wash pandan leaves to remove dirt.

班兰叶洗净。

Cut pandan leaves into 1cm strips and transfer into a blender. Add 125ml of water and process until the leaves are pulverized.

把班兰叶剪成1cm条后放入食物搅拌机。加入125ml清水和班兰叶一起搅拌至粉碎。

Strain and squeeze the pandan extract over a strainer. Refrigerate until ready to use.

过滤取出班兰汁， 冷藏待用。

(C)
40g Agar Agar Powder 菜燕粉
100ml Water 清水
900ml Water 清水
4 pcs Pandan Leaves 班兰叶 (knotted 打结)
180g Sugar 糖
500ml Coconut Milk 浓椰 (A)
1 Tsp Salt 盐
90ml Pandan Juice 班兰汁 (B)


Instructions 做法

In pot filled with 900ml Water and pandan leaves, bring water to boil. Add sugar and stir until dissolved.
把900ml清水和班兰叶一起放入煮锅烧热后加入糖，捣匀。

Dissolve agar agar powder into 100ml water. Transfer it into the boiling water and simmer under medium heat for 15 mins to combine.
在另一个小碗里，把菜燕粉与100ml 清水一起混合后转送入已烧滚水的锅内，焖煮15分钟直到菜燕完全融化为止。

Scoop 1/2 of the agar agar mixture from the pot and pour it into any prepared mould.
从锅里取出一半的菜燕汁倒入任何模具， 待凉。

Add coconut milk into the balance agar agar in the pot and continue to boil for 5 minutes. Add salt to combine. Remove from heat.
将浓椰浆倒入剩余的半锅菜燕汁里继续煮5分钟微滚，加盐捣匀即可离火。

When the 1st agar agar layer has set, transfer 1/2 of the coconut agar agar mixture over the agar agar layer and allow to set.
当手指抹而不粘第一层的透明菜燕时便可将锅里的一半分量的椰浆菜燕倒入模具，待凉。

Add 90ml pandan juice into the remaining coconut agar agar in the pot and stir to combine. Reheat the pandan coconut mixture and bring to a gentle boil. Remove from heat.
最后把90ml的班兰汁倒入锅里与剩余的椰浆菜燕汁一起混合。再把锅子加热煮至微滚即可。

Once the 2nd layer of the coconut agar agar has set, gently pour the pandan coconut mixture over.
等第二层的椰浆菜燕开始要定型时，轻轻的把班兰菜燕汁倒入模具里。

Chilled to set.
完成后，放入冰箱冷却后享用。

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

紫薯椰丝糯米球 Purple Sweet Potato Onde Onde

After the successful attempt on making pulut udang rempah, we went on to make the sweet potato version of onde-onde to further the mood of making traditional kuehs. This is one great recipe bookmarked from Mimi Bakery House which I been wanted to try out. Am glad to have finally done it as the texture of the glutinous rice ball is so tender and combine with the popping of sugar syrup is simply wonderful!

自从昨天顺利的制做干虾糯米卷后，我们又连续制做另一份传通糕粿来满足那忽然激起的糕粿热潮，而做了一道紫薯本版的糯米球糕。其实，我老早前在Mimi Bakery House 博客里看到她分享的这道食谱后，心里早已打算尝试，就是一直没机会。很开心终于有机会做上了这份好好吃的糯米球糕点，制做出来的糕点Q软即香甜，尤其是那糖浆爆发在嘴里的感觉真棒！

Will certainly make this again soon. Thank you Mimi Baker House.

我一定会再次尝试制做这道糕点。谢谢您 Mimi Bakery House。

紫薯椰丝糯米球
Purple Sweet Potato Onde Onde

Ingredients 材料
(A)
225g Purple Sweet Potato 紫薯 
225g Glutinous Rice Flour 糯米粉
15g Castor Sugar 细糖
110-125g Cold Water 冷水

(B)
120g Gula Aren / Palm Sugar 椰糖 (chopped切碎)

(C)
200g Fresh Grated Coconut 鲜嫩椰丝
1 Tsp Salt 盐
3 Pandan Leaves 香兰叶


Method 做法

Combine grated coconut and salt (C) into a steaming tray place with cut pandan leaves. Steam over low heat for 10 mins. Set aside.

椰丝加盐(C)一起混合后放入已铺上香兰叶的蒸盘上蒸10分钟。搁置待用。

Cut sweet potato into chunks and steam it under high heat for 25-30 mins until softened. Remove from heat and mashed.

紫薯切块送入蒸锅以大火蒸25-30分钟至熟为止。趁热马上把紫薯搅碎成泥状。

Transfer mashed sweet potato into a mixing bowl and add glutinous rice flour and sugar to mix. Gradually add in water while kneading the mixture into a soft dough. Cover the bowl with cling wrap.

把紫薯泥放入搅拌盆，再加糯米粉及椰糖一起用手混匀，慢慢加冷水继续把粉搓成团。用保鲜纸盖在盆上以免面团转干后难处理。

Scoop a teaspoon of dough and roll into small ball. Use the thumb and lightly press into the center of the ball to make a pouch. Place 1/2 tsp of gula aren in the center. Seal and gently roll it back into a ball.

取一小茶匙的面团，把面团搓成小球接着用大拇指在面团中间按个沟型。将1/2茶匙椰糖放入中间的凹部份，收口捏精后搓回圆球型。

Repeat the same process until all the dough has been used up.

从复同样的做法把全部的面团用完为止。

Bring a medium sized pot of water to boil.

准备一个装满水的烫锅把水煮至沸滚。

Cook the onde onde in the boiling water in batches.  When the onde-onde floats to the surface, continue cooking for another minute.

把糯米球分次的送入烧滚水的锅里煮熟。煮至糯米球浮上来后再多煮一分钟后即可。

Use a slotted spoon to remove the cooked onde-onde from the pot and immediately coat it with the steamed grated coconut.

用漏勺取出煮熟的糯米球便马上趁热时滚上椰丝。

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

干虾糯米卷 Rempah Udang

Today our ex maid came over to impart some cooking recipes which will come in handy whenever I am not around to cook for my husband.

今天我家的旧女佣过来叙叙旧，也顺便来与我家新聘请的两位女佣分享我家人爱吃的日常菜肴食谱，以备他俩能在我出外时可以顺利的准备我先生食物。

With her help, we set out to try out another popular recipe well love by many of them.  While preparing for this non vegetarian kueh for the staff, I also prepare a small portion of vegetarian grated coconut with gula melaka to wrap with the pulut rice.

有了她的帮助，我们一群女性即开开心心的尝试做起各自喜爱的菜肴。除了制做了这道非素食版的糯米卷，我私底下也弄了一小部份的素版椰丝椰糖内陷来用弄数卷自己吃的素椰丝糯米卷。

In this recipe, I am only listing the regular dried shrimp version but excluding out the vegetarian part. If you are keen, you may check out this post for the grated coconut fillings recipe to make the fillings for your preferred vegetarian version of Rempah Pulut.

在今天这项帖里我只贴上干虾米版本而将不会列出素版椰丝椰糖内陷的食谱。您若是有兴趣的话可以从我旧的帖上找到素版椰丝椰糖内陷的食谱来配合您的食物取向。

干虾糯米卷
Rempah Udang


Ingredients 材料

(A)
200g White Grated Coconut 白椰茸
80g Dried Prawns, pounded finely 虾干，舂碎
Pinch of Tumeric Powder 少许黄姜粉

(B)
50g Shallots 干葱
4 pcs Candlenuts 石栗
1 stalk Lemongrass 香茅
6 Tbsp Cooking Oil 食油
4 Tbsp Sugar 糖
1 Tbsp Ground Coriander 芫茜碎
2 Tsp Pepper 胡椒粉
1 Tsp Red Chilli Powder 辣椒粉

(C)
600g Glutinous Rice 糯米
250ml Coconut Milk 椰浆
100ml Water 清水
3 Pandan Leaves 班兰叶
Few Drops of Blue Food Coloring 蓝色食用色素少许
20 pcs Banana Leaves 香蕉叶
Pinch of Salt 少许盐


Directions 做法


Fillings 馅料

Heat up wok until hot. Turn to low heat and stir in grated coconut, dried prawns and turmeric powder. Stir fry until golden brown and crispy. Dish up and set aside.

烧热鑊后转小火，下椰茸，虾米干及黄姜粉，翻炒至金黄香脆，取出搁置待用。

Combine shallots, candlenuts and lemongrass (B) into a stone pestle and grind until evenly mix.

舂碎馅料B内的干葱，石栗和香茅。

Heat up oil in frying pan and fry the pounded shallots, candlenuts and lemongrass until fragrant and golden brown. Add sugar, ground coriander, pepper and chill powder. Fry for 5 mins further. Stir in the grated coconut and dried prawns to combine. Dish up and set aside to cool.

把平底鑊烧热，倒入油将舂碎的馅料爆香至微黄。再倒入糖，芫茜碎及胡椒粉，继续翻炒5分钟， 再放入已炒香的椰茸，炒匀。捞起搁置待凉备用。

Pulut 糯米料

Soak glutinous rice with sufficient water overnight. Drain.

糯米用水泡浸隔夜， 沥干。

Scald banana leaves in boiling water for 2 mins. Wipe dry.

蕉叶放入滚水烫2分钟， 抹干。

Combine coconut milk with 100ml water until evenly mix. Set aside.

把椰浆及100ml清水一起混入碗，混匀后搁置待用。

Add a pinch of salt into the glutinous rice and stir to combine. Transfer steamed rice together with pandan leaves onto a steamer tray and steam for 25 mins.

把少许盐混入糯米，搅匀。就把糯米和班兰叶一起放入蒸盤，蒸25分钟。

Remove from heat and discard pandan leaves. Add in coconut milk mixture. Mix well. Sprinkle a few drops of edible blue food coloring over the steamed rice.

离火取出班兰叶后便倒入椰浆，拌匀后便可撒上少许蓝色使用色素， 拌匀。

Transfer the rice back into the steamer and steam for a further 10-15 mins until thoroughly cooked. Set aside to cool.

再送入蒸锅续蒸10-15分钟至熟透即可，待凉。

To Wrap 糯米卷

Apply a think coat of cooking over over the banana leaves. Place 2 Tbsp of the cooked rice onto a piece of banana leaves and 1 Tsp of fillings in the center of the rice. Roll the banana leaf into cylindrical shape. Seal and secure both ends with tooth picks.

在蕉叶上涂抹薄薄的一层食油，糯米2汤匙内包入1茶匙馅料，放置蕉叶上，卷成长筒形，两边即用竹籤固定即成。

Repeat the same process until all ingredients are used up.

照着同样的做法继续完成剩余的材料。

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

椰丝煎饼 Coconut Pancakes

Looking for an easy cum yummy snack, here is one fail proof recipe you might want to try.

您是否也想尝试些即简易又可口的小吃呢？这是一道零失败及又超简单的食谱，不妨试试。

椰丝煎饼
Coconut Pancakes

Ingredients 材料

(A)
250g Fresh Shredded Coconut 新鲜椰丝
125g Cream Style Sweet Corn 甜玉米罐头
76g Glutinous Rice Flour 糯米粉
175g Water 清水
1/2 Tsp Vanilla Extract 香草精
1/2 Tsp Salt 盐

(B)
Cooking oil 食油


Directions 做法

Combine all ingredients (A) together into a bowl until mixed.
将材料A的全部混入盆中，混匀。

Brush some cooking oil (B) onto a pan and heat up oil.
准备好煎锅，煎锅涂抹上少许食油后以中火烧热。

Spoon batter into pan and cook under medium heat until golden brown.
用汤匙勺入面糊在已烧热的煎锅上，以中小火把面糊煎至表面香脆及金黄色。

Flip and cook the other side until golden brown.
然后再把煎饼翻转继续煎熟另一面至金黄色即可。

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

班兰椰丝卷 Kueh Dadar

Came across a packet of leftover coconut fillings from the freezer this morning, which, I reckoned to have been in storage for a while. Hence I randomly pick a dessert recipe to use up this batch of leftover fillings.

今早我在冰箱里找到一批椰丝内陷料，想想这些馅料应该也放了一段时间。最后便随意找了这个煎锅皮食谱来帮助清理旧馅料。

This recipe is adapted from Patricia Lee's 'Delicious Nyonya Kueh & Desserts'. An old desserts recipe book I was fond of and frequently used during my early days of cooking experimentations. 

食谱取自于Patricia Lee's的‘娘惹风味糕点’。这是一本我以往开始学习烹饪烘培时经常使用来参考的甜品食谱书籍。

As these were made with leftover coconut fillings, I do not have the pictorial instructions included for your reference. 

由于我是采用之前剩余下来的椰丝馅料来制做，因此没能摆入椰丝馅料制做过程的照片。

班兰椰丝卷 

Kueh Dadar

Ingredients 材料

Pandan Juice 班兰叶汁 (A)

Few Pandan Leaves 数片班兰叶

150ml Water 清水

Dadar Skin 皮料 (B)

3 Eggs 鸡蛋, beaten 拂打

250g Plain Flour 面粉

1 Tbsp Custard Powder 蛋黄粉

200ml Coconut Cream 罐装浓椰奶油

300ml Water 清水

3 Tbsp Pandan Juice 班兰叶汁

1 Tsp Vanilla Extract 香草精

1/2 Tsp Salt 盐

8-12 Drops Pandan Paste 食用班兰精

Coconut Fillings 内馅料 (C)

1/2 grated coconut 椰丝

100g gula melaka 椰糖 (chopped 切碎)

4 tbsp water 清水

2 pandan leaves 班兰叶 (knotted 打结)

1/4 tsp salt 盐

Directions 做法

Combine (A) into a saucepan and boil for 10 minutes. Discard pandan leaves and set aside.

把材料A倒入锅煮10分钟。去掉班兰叶后搁置待用。

In a heatproof sauce pan, add sugar, salt, pandan leaves and water from (C). Cook the mixture until the sugar completely dissolved. Reduce the heat to medium, stir in grated coconut and cook until the gula melaka has evenly coated the grated coconut and until it is fairly dry. 

在耐热锅中，加入材料C的椰糖，盐，香兰叶和水。以中火煮至糖完全溶解后再转小火，拌入椰丝拌搅至椰糖浆均匀地混入椰丝而同时椰丝稍微干燥即可。

Sift plain flour and custard powder together. 

面粉和蛋黄粉一起筛匀。

Combine coconut cream and water from (B) till mixed.

把材料B的罐装浓椰奶油和清水混匀。

Combine eggs, salt, vanilla extract, pandan juice and coconut milk mixture into a mixing bowl till even. Add into sifted flour mixture. Stir in pandan paste. Whisk to combine.

材料B的鸡蛋，盐，香草精，班兰汁与椰浆水一起混匀入盆后再倒入面粉蛋黄粉料盆中。再混入班兰精，搅匀。

Apply a thin coat of cooking oil onto a non stick frying pan and cook over medium heat. Remove the pan away from the stove and scoop a ladle of batter onto the frying pan. Swirl the pan to evenly coat a thin layer of pancake. When the surface of the pancake starts to bubble forming little holes, remove the pancake and place onto a worktop.

准备一个不粘煎锅，锅面抹上一层食油后以中小火烧热。把煎锅离火，舀入面糊快速的搖晃将面糊均匀的填满锅面上形成薄薄的锅皮，一直煎至糕的表面起泡和小洞口就可离火。

Quickly place 1-2 tbsp of fillings (C) onto the Dadar skin and roll it up like a spring roll.

马上取1至2大汤匙的椰丝内陷料C摆上一片煎锅皮上，以卷春卷的方式卷起来。

Repeat the same steps to use up all the batter.

重复以上的步骤煎完多有的锅皮。

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