泰式素黄梨炒饭 Thai Style Vegetarian Pineapple Fried Rice

Time flies and now its already the middle of August. Coincidentally, today is also the 15 day of the lunar calendar. A day when my hubby observes an entire day of vegetarian meals.

时间流逝，一转眼已进入八月中了。今天正好是农历七月十五，也是丈夫吃一整日的素食之日。

Just when I was pondering what to cook today, I remembered the fresh pineapples bought from the market yesterday. Ah yes, we shall cook vegetarian Thai style pineapple fried rice for lunch. This recipe is the adapted version from the compilation of various recipes from other bloggers. You may also  adapt to suit your preference accordingly.

正当我正苦恼着要煮什么午餐时，才想起厨房里存有昨天刚购买的黄梨，便决定尝试做个素食版的泰式黄梨炒饭吧。这道食谱是从众多的网络中参考然后修改成全素版本的。您可以再以您的口味及喜好来煮出自己最满意的泰式炒饭。

素黄梨炒饭
Thai Style Vegetarian 
Pineapple Fried Rice


Ingredients 材料
(A)
200g Fresh Pineapple 黄梨 (cubed切丁)
100g Cauliflower 包菜花 (small pieces 切小块)
110g Grated Carrot 红萝卜丝
90g   Frozen Peas 冷冻豌豆
90g   Green Capsicum 青灯笼椒 (cubed去种子切丁)
20g   Black Raisins 黑葡萄干
6 Cups Overnight Rice 隔夜米饭

(B)
30g Tofu Puffs 豆腐泡 (cut to thin strips切丝)
50g Toasted Cashew Nuts 烤腰豆

(C)
1 Tbsp Sesame Oil 麻油

2 Tbsp Cooking Oil 食油
1 Tsp Ground Coriander 香菜粉
1 Tsp chopped Ginger 姜（切碎）
2 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tsp Salt 盐
2 Tsp Vegetarian Curry Powder 素咖喱粉
1 Tbsp Mushroom Powder 香菇精
1 Tsp Ginger Powder 姜粉
2 Tsp Red Chilli Powder 红辣椒粉
2 Tbsp Soy Sauce 浆清
1 Tsp Sugar 糖 (Optional自选)
Black Pepper to taste 黑胡椒调味


Method 做法

Heat up 1 Tbsp of cooking oil (C) in frying pan. Lightly stir fry the toasted cashew nuts (B) and tofu strips (B) separately until aromatic. Dish up and set aside.

炒锅内入1汤匙食油(C)加热。用小火分隔把烤腰豆(B)及豆腐丝(B)爆香，取出备用。

Heat up 1 Tbsp sesame oil and cooking oil (C) each into the deep frying pan. Add chopped ginger and ground coriander and sauce till fragrant.

再次倒入1汤匙食油，麻油(C)炒锅烧热。加姜碎，香菜粉爆香。

Toss in cauliflower and frozen peas and stir fry under medium high heat for a minute. Add raisins and continue stir frying for 30 secs before adding pineapples and capsicum. Cook for another 1 min.

加入包菜花，冷冻豌豆用中火翻炒1分钟。接着又放入葡萄干，继续翻炒30秒钟才加入黄梨及灯笼椒，翻炒1分钟。

Add vegetarian oyster sauce. Stir fry to combine.

倒入素蚝油继续翻炒均匀。

Stir in grated carrots and overnight rice. Continue stir frying for another 1 minute before adding 1 Tsp Salt, 1 Tbsp of mushroom while stir frying continuously till mixed.

加入红萝卜丝，隔夜米饭，翻炒1分钟混合便加1茶匙盐和1汤匙香菇精炒匀。

Continue to add 2 Tsp curry powder, ginger powder and red chili powder. Continue stir frying the rice for another 2-3 mins to allow the seasoning to incorporate.

再加2茶匙素咖喱粉和红辣椒粉，又加1茶匙姜粉。继续翻炒2-3分钟直到粉料吸收为止。

Add cashew nuts and tofu puffs while tossing the rice another min to combine. Lastly seasoned with dash of black pepper.

加腰豆，豆腐泡丝又翻炒1分钟后便撒入少许黑胡椒粉调味即可。

Dish and serve.

取出，置入盤便可享用。

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

班兰烘糕 Kueh Bakar Pandan

After trying many recipe books, I still experience instances with failed outcomes despite strictly following everything as listed in the book. Generally, when one pays for published recipe books, it is expected to provide one with the failed proof results. From my experience by self taught through many store bought recipe books, not all the recipe works. 

虽然尝试采用了许多食谱参考书籍，而尽管我一一跟随着食谱里的步骤来做，我还是有遇到失败的时候。一般上，人们一旦出钱采购市上出版贩卖的食谱书籍，心中想必都会认定做出来的成品的成功率。我经过了数年从食谱书籍自学所领悟到的结论是，并不是本本书籍里的食谱都是零失败的。

Hence, whenever I pick up a recipe among my collection of books to try on, I would choose books from authors with reliable success rate. Here is one of the tested and proven recipe from Andrew Kow's "Malaysian Kuehs and Snacks".

因此，每当我要从众多的书籍里挑出新食谱尝试，一定会选择给予最高成功率作者的书籍来制做。这是一道简易即包成功的传统糕粿食谱取自于许孙祥的‘粿香满堂’。

班兰烘糕
Kueh Bakar Pandan

Ingredients 材料

(A)
200g Plain Flour 面粉 (Sifted 过沥)
120g Sugar 糖
4 Eggs 鸡蛋
125ml Thick Coconut Milk 椰浆
75ml Water 清水
1 Tsp Salt 盐

(B)
350ml Water 清水
6 Pcs Pandan Leaves 班兰叶 

(C)
White sesame 白芝麻

Method 做法

Wash and cut pandan leaves (B) into shorter length and blend it together with 350ml water (B).

班兰叶(B)洗净去掉泥沙，剪成小段与清水一起加入搅拌机倒入350ml清水(B)搅拌成泥。

Strain out the juice. Set aside.

搅好后把渣过沥掉取出班兰汁。搁置待用。

Preheat the oven to 180C degrees. Grease bottom and sides of an 8" square baking pan and heat it up in the oven for 10 min prior to using.

烤箱预热至180C度。准备一个已涂抹油脂的八寸方型烤模，烤模使用前需送入烤箱预热10分钟。

Combine thick coconut milk with 75ml water (A) together until mixed. Set side.

把材料(A)里的椰浆及75ml清水混合，搅匀搁置。

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

将鸡蛋，糖和盐一起混入一个大碗，搅匀。

Sift in flour, coconut milk water mixture (A) and pandan juice (B). Stir to combine.

沥入面粉，椰浆水(A)及班兰汁(B)一起混入鸡蛋液的碗内。 搅匀。

Transfer mixture into the preheated baking pan. Sprinkle white sesame over the top and bake at 180C degrees for 35 mins or until the surface turns golden brown.

把混合好的面糊倒入已预热的烤模。表面上撒些白芝麻后放入烤箱以180C度烘烤35分钟或至表层呈金黄色即可。

Allow to cool before unmoulding. Cut to serve.

待冷后才脱模，然后切块享用。

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

木薯椰丝煎堆 Fried Tapioca Balls with Grated Coconut

Apart from using sweet potatoes in cooking, tapioca is another popular tuberous root starch widely adopted here in Indonesia whereby its versatility makes it very suitable in making traditional kuehs and snacks.  

红薯和地瓜除了用在多种用途于烹饪上，木薯也是一项在印尼及受欢迎的塊莖淀粉，特别是它的多功能性质而非常适合用于制做传统糕粿及小吃。

When my ex maid visited us 2 weeks ago she gave us some tapioca freshly plucked from her neighbor's backyard, during then we were too engrossed in cooking something else that we forgotten about the tapioca until this morning. Luckily, we managed to save the neglected tapioca from ruin by trying this SUPER yummy recipe from Andrew Low's 'Malaysian Kuehs and Snacks'. 

两个星期我的前度女庸到访，从她家的邻居那里踩了一批新鲜的木薯送给我们，当时因为忙于制做其他的食品而忘了那批木薯。幸好在木薯还没发臭时及时被发现，便匆忙取出许孙祥的‘粿香满堂’里的这道食谱来尝试。

Devoid of wheat nor glutinous rice flour, this version of deep fried tapioca balls is completely made with steam mashed tapioca thus giving it a savory crispy outer layer but melting inner texture. When coupled with the aromatic and sweet grated coconut fillings, its truly yummy....

原来这版本全以蒸熟捣烂的木薯及无采用任何糯米粉及澄面粉的木薯煎堆更好吃。炸出来的木薯表皮酥脆而内蓬松溶化入口的口感。再配上那富有椰糖的椰丝内陷，一旦吃了就难以停口，太好吃了！

木薯椰丝煎堆
Fried Tapioca Balls with Grated Coconut

Ingredients 材料

(A) Fillings 内陷
350g Grated White Coconut 白椰丝
150g Palm Sugar 椰糖
1 Tbsp Sugar 糖
120g Oil 食油
3 Pieces Pandan Leaves 班兰叶 (knotted 打结)

(B) Skin 外皮
650g Steamed Tapioca 蒸熟木薯 (mashed 捣烂)
90g Sugar 糖
1 Tbsp Salted Butter 咸牛油 (soften to room temp 温室回温)
1 Tsp Salt 盐

(C) Coating 沾裹材料
Some Black & White Sesame 少许白及黑芝麻


Method 做法

Combine palm sugar, sugar, oil and pandan leaves (A) into a deep frying pan and cook until sugar dissolves.

将椰糖，糖，食油和班兰叶A一起混入炒锅煮至糖溶化。

Add grated coconut (A) and continue to stir fry until fully combined and the mixture dries up. Discard pandan leaves and set aside.

加白椰丝A翻炒至干身后，搁置待用。

In another mixing bowl combine all ingredients (B) till incorporated. Divide dough into 25-30g portions.

准备另一个碗盆，把材料B全部材料混合至面团。平均分成25-30克小份。

Scoop 2 tbsp of coconut fillings (A) and place onto the centre of each dough and seal. Shape into the size of ping pong balls. Evenly coat the balls with sesame.

取出两汤匙的馅料放置于每份皮的中间，把收口捏紧然后搓圆成兵乓球形。最后均匀裹上芝麻即可。

Heat up 1/2 pot  of cooking oil in a deep fryer. Deep fry the tapioca balls until golden brown. Remove and drain.

把1/2锅的食油烧热，以中小火将木薯煎堆炸至金黄色即可捞起， 沥油。

Allow to cool before serving.

待至稍凉后即可享用。

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

香草咖啡香浓软面包 Soft Vanilla & Coffee Cream Buns

Unlike my previous housekeeper who is more into cooking, our 2 new housekeepers are very keen to learn and explore baking as well as cooking. It's been several weeks since I last bake breads and today when I started to prepare the ingredients thinking of getting down to make some bread, my two housekeepers quickly rush forward showing their eagerness to learn.

家中的现任女庸们很好学，对于烘培及烹饪都很感兴趣。以往，前任的女庸比较喜欢烹饪而对烘培却没太大的兴趣。相隔数星期没动手制做面包今天忽然手痒起来便开始准备材料开始制做面包时，两位新女庸们便涌上前来，满脸带着逑学的眼神。

Hence both of them ended up making this bread as their maiden bread project. Being beginners to bread making, I taught them to hand knead this batch of bread from scratch. Once they have mastered the way to handle and gauge the dough, I believe they would be able to make bread even with minimal equipments.

结果这道面包食谱变成她们俩的首部面包。由于初学者来说，我想最好还是让她们从面包的基本手搓学起，一步一步的用手来体验面团的筋度及如何制做出松软可口的面包，将来就算她们没拥有任何的特别工具也都能制做面包。

Judging from the final output, they have done pretty well for a first timer. The bread turns out soft and fluffy with a strong hinge of coffee aroma. Well done Erti and Nani!

从她们所制做出来的面包对于初学者来看，成绩非常的好！烤出来的面包松软即富有香浓咖啡香。赞！

香草咖啡香浓软面包
Soft Vanilla & Coffee Cream Buns
Recipe adapted from Happy Home Baker

(A) Tangzhong 汤种面团

50g Bread Flour 高筋面粉
125g Milk 鲜奶
125g Water 清水

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 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。等面糊冷却后即可加入主面团材料里混合。

(B) Main Dough 主面团

170g Tangzhong 汤种面糊
420g Bread Flour 高筋面粉
110g Cake Flour 蛋糕粉
12g Instant Yeast 速发干酵母
85g Castor Sugar 细糖
40g Milk Powder 奶粉
1 Tsp Salt 盐
1 Grade A Egg 鸡蛋（大）
170g Water 清水

(C)
45g Unsalted Butter 无盐牛油

(D) Fillings 内陷
Chocolate Chips 巧克力碎 (optional 自选)

(E)
1 Tbsp Instant Coffee Powder 速溶咖啡粉
1 Tsp Vanilla Extract 香草精
1 Tbsp Hot Water 滚水

(F) Topping 表面装饰
50g Unsalted Butter 无盐牛油, softened to room temp 温室回温
50g Castor Sugar 细糖
1 Grade A Egg 鸡蛋 （大）
50g Plain Flour 普通面粉



Method 做法

In the bowl of the stand mixer fitted with dough attachment, add 170g tangzhong (A) together with the balance of ingredients (B) and mix with lower speed until all ingredients are well combined.  Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and knead till combined.

首先将170g汤种面糊A及其余的材料B混入搅拌器的钢盆中，以慢速度搅拌搓揉成一个不粘手的面团。您若要是采用人工搓面的话，只要依据同样的次序把材料混合搓匀即可。

Add unsalted butter (C) and slowly increase the speed to medium and continue kneading for approx. 15-18 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.

加入无盐牛油(C)然后依照揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成撑得起薄膜的面团。手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。

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。

Combine instant coffee powder and hot water until dissolved (E). Add vanilla extract to combine. Set aside to cool.

把材料(E)的咖啡粉和滚水混匀，再加香草精，搅匀后待凉备用。

In another mixing bowl, combine butter and sugar (F) and beat until light and fluffy. Gradually add one teaspoon beaten egg, beat well after each addition until fully incorporated.

把温室回温的牛油及细砂糖(F)混入另一个搅拌盆一起捣打至松发。用茶匙分次的把已打散的鸡蛋混入，每加一茶匙又再继续搅拌均匀才加入下一部份的鸡蛋。 重复步骤直到完全混入即可。

Sift and fold plain flour (F) over the butter egg mixture (F) to combine. Transfer mixture into piping bag and refrigerate until needed.

沥入面粉(F)于鸡蛋牛油糊里，拌匀。把奶油霜转入挤花袋送入冰箱冷藏备用。

Punch down the dough. Divide the dough into 20 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20等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Flatten each dough and place some chocolate chips onto the center and roll it round and pinch to seal.  Place dough on baking tray lined with parchment paper or non stick baking mat. Repeat the same process for the balance bread doughs until completion.

将休克好的面团搓平，在中间放入少许巧克力碎内线，收口捏紧后滚圆，排入已铺上烘焙纸的烤盘上。

Spray some water over the surface with fine mist nozzle. Final proof the buns in an unheated oven for another 50-60 mins.

将烤盤放入未开火的烤箱中，面团表面喷些水盖上烤箱门，再待发酵50-60分钟至两倍大即可。

Remove chilled coffee cream topping (F) from fridge 10 mins prior to using to allow it to soften.
把冷却的咖啡奶油霜(F)从冰箱取出10分钟后便可使用。

Pipe topping (F) onto the buns (as per picture) and bake in preheated oven at 180C degrees for 15 mins or until golden brown. 

根据图片的做法，在面包团的表面上绕着圈圈挤上咖啡奶油霜(F)。送入已预热至180C度的烤箱内烘烤15-17分钟至面包烤熟及表面变金黄色即可。

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

油条 Chinese Fried Breadstick

Yesterday after mentioning about making fried breadstick (fried crullers), both my maids got excited and volunteered to try out the recipe by hand. The kneading could actually be done by mixer but they wanted to learn the process with minimal use of equipment as they plan to make these fried breadstick for their family when they go back to their kampung this coming Haji festival.

昨天当我一提起想尝试制做油条时，家里的两位女庸就兴致勃勃地上前说要下手试做。其实搓面粉的工作可以容易地让面包搅拌机来处理，但是看在女庸们想学习下手制做然后在将到临的哈只结回乡做给家属品尝的份上，我就让他们俩玩玩吧！

This wonderful alum free recipe from Awayofmind Bakery House produces a hollow inner with crispy heavy texture which we all love. Now we can make our own healthier version of youtiao  without having to worry about the over recycling of the frying oil with store bought ones. Hurray!

这道无矾的油条食谱取自于Awayofmind Bakery House 而制做出来的油条表皮厚酥，内中空口感很好。如今我们可以在家里制做这项较健康版本的油条，同时即不须顾虑着油质的问题。太好了！

油条 
Chinese Fried Breadstick


Ingredients 材料

250g Bread Flour 高筋面粉
250g Plain Flour 中筋面粉
10g Baking Soda 小苏打
5g Baking Powder 泡打粉
2 Tsp Salt 盐
2 Tbsp Sugar 糖
310-320ml Water 清水
1 Tbsp Corn Oil 玉米油
1 Litre Cooking Oil 食油

Method 做法

Combine all flour ingredients into mixing bowl. Add salt, sugar and water and hand mix to bring the ingredients together. 

把全部的粉料一起混合入盆。加入盐，糖和清水后用手搓揉将材料混匀。

Continue to add in 1 Tbsp corn oil and knead for another 15-20 mins until the dough become smooth and pliable. Round up the dough and cover with wet cloth or cling wrap for 20 mins.

再加1汤匙玉米油，继续搓揉15-20分钟直到面团光滑富有弹性即可。面团搓圆后用湿布或保鲜纸盖着醒面20分钟。

Flatten the dough and knead for another 5-8 mins. Cover and allow the dough to sit for another 20 mins.

把面团压扁再搓5-8分钟后又盖起来醒面20分钟。

Repeat the same process and for the dough for the final round before rolling out into a 0.5cm thick rectangle. Divide the rectangle dough into two portions in length. Cover and rest the dough for 4 hours.

再次重复以上的做法，等醒面时把面团用木杆擀成一片0.5cm厚的长方面团。面团分割成两等份，又再次盖起来醒面4小时。

Cut the dough into 1" wide strips (as per picture). Cover and rest for another 15 mins.

将醒好的面团切割成1寸（如图）的长条。又再次盖起休克15分钟。

Heat up 1 litre cooking oil in a deep fryer. Stack a strip of dough over another to form pairs. Use a wooden chopstick to tightly press horizontally on each stack of doughs.

将1公升的食油倒入炸锅烧热。取出一片面团堆放在一片面团成双后，用木筷子在中间紧紧的按一下。

Hold the two ends of each dough and gently stretch it to a 9 inch long rope.

持着面团的两端，轻轻押长至9寸的长绳。

Gently slide the stretched dough into the hot oil. Use chopsticks or long tongs and continuously swiftly rolling the dough for 1 min. It is ready when it turn light golden brown.

轻轻地把面团滑入热油炸熟。使用筷子或长钳不停的滚动迅速的把面团炸1分钟，直到颜色开始转浅黄色即可捞起。

Repeat the same process with the remaining dough until completion.

继续重复同样的做法把剩余的面团完成即可。

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