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.

菜脯咸糕 (碗仔糕）Savory Rice Cake with Radish Topping

Another great recipe adapted from Philip Yoong's 'Yummy Hawkers' Fair Secret Vegetarian Recipe. Highly recommended book to collect.

这是一道非常满意及美味的糕点食谱取自于‘槟城好吃素食大排档’书籍，极力强推收集的书籍。

It is also the best savory steamed rice cake recipe I have tried. The texture is moist and succulently smooth, the minute you popped it into the mouth, it just melt and glided down into the throat.

也是我所尝试制做的碗仔糕中最成功的版本，蒸出来的糕嫩滑一放入口即刻融化，就如我小时候在老家所贩卖时的味道及口感一样。

菜脯咸糕 （碗仔糕）
Savory Rice Cake with Radish Topping

Ingredients 材料

Fried Cabbage Shreds 炸包菜丝 (A)
100g Cabbage 包菜 (shredded 切丝)
1/4 Tsp Salt 盐
1 Tsp Vegetarian Mushroom Powder 素香菇粉
1-1/2 Cup Cooking Oil 食油

Chill Sauce 辣椒酱 - Blended 搅碎 (B)
6 Red Chillies 红辣椒
40g Young Ginger 幼姜
100g Pineapple 黄梨
2 Chilli Padi 指天椒
5 Tbsp White Vinegar 白醋
2-1/2 Tsp Sugar 砂糖
100g Tomato Sauce 茄酱

(C)
200g Three Elephant Rice Flour 三象粘米粉
70g Tapioca Flour 木薯粉
1150ml Water 清水
4 Tbsp Cooking Oil 食油
1 Tbsp Sugar 砂糖
1 Tsp Salt 盐

Topping 表面装饰 (D)
3 Tbsp Cooking Oil 食油
100g Sweet Preserved Radish 甜菜脯 (chopped 切碎)
30g Vegetarian Dried Shrimps 素虾米 (Optiona 自选)
40g Ginger 姜 (chopped 切碎)

Seasoning 调味料 (E)
1 Tsp Light Soy Sauce 酱清
1/2 Tbsp Dark Soy Sauce 黑酱油
3 Tsp Sugar 砂糖
1 Tsp Pepper 胡椒粉
2 Tbsp Vegetarian Oyster Sauce 素蚝油
3 Tbsp Sesame Oil 麻油


Method 做法

Wash and drain (A) shredded cabbage. Toss in salt and mushroom powder (A) until mixed.

包菜丝A洗净沥干，加A盐巴及香菇粉混匀。

Heat up oil (A) in saucepan. Deep fry cabbage with medium low heat for 15-20 mins until golden brown and crispy. Drain and set aside to cool. Transfer into air tight container for later use.

将A的食油倒入炒锅烧热，以中小火把包菜丝油炸15-20分钟至金黄及干脆即可捞起搁置待凉后转置入密封的容器。

Combine (B) together and blend into paste. Cook blended chili paste under medium low heat until boiled. Season with extra sugar or salt if necessary.

把材料B一起混入食物搅拌机搅拌成糊，转入锅用中小火把辣椒酱拌炒至熟，可以依照自己的喜好再多加予砂糖或盐调味。

Combine all ingredients (C) into a mixing bowl until mixed. Strain mixture into a saucepan, cook and stir under medium low heat till slightly thickened. Transfer the mixture into the prepared moulds and steam under medium heat for 25 mins.  The surface of the rice cake will appear slightly moist and wet when  removed from heat,  it will set when cooled. No need for further steaming or the cake will lose its moisture.

将材料C所有材料一起盛入搅拌盆搅匀，接着沥入煮锅，用中小火一边搅拌一边煮至三分浓稠即可离火。然后把面糊盛入各自的蒸碗或模具，送入蒸锅以中火蒸25分钟即可离火。蒸出来的糕表层会带湿好像没熟透，千万不要再加以蒸煮以保留糕的湿润口感。一旦冷却后蒸糕就会较定型了。

Allow the steamed cake to cool completely before unmoulding.

置放在凉架上待凉后才脱模。

Heat up cooking oil (D) and saute chopped ginger, vegetarian dried shrimps and preserved radish until aromatic.  Add seasoning (E) and stir fry until fragrant. Remove and set aside.

把D的食油加入炒过烧热，将姜碎，素虾米和菜脯爆香。加入E调味料继续翻炒至入味即捞起搁置。

Spoon the cooked radish mixture over the top of the steamed rice cakes and garnish with fried cabbage shreds (A). Serve with chili sauce (B).

将炒香的菜脯料舀在蒸糕上，再配上炸包菜丝A和自制的辣椒酱B即可享用。

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

香醋椰棗糖浆烤鸡 Balsamic Vinegar Dates Syrup Roast Chicken

I came across this simple and fuss free chicken recipe from this blog and adapted according to the available ingredients at home.

我从这博客里见到这项简易而看起来又美味的烧鸡食谱后便立刻从冰箱取出鸡肉，然后再从家里仅有的材料中加以修改成自己的版本。

The chicken turned out succulent and juicy from the marinating seasonings. It is relatively easy to make with minimal preparation time.

很高兴烤出来的鸡肉香甜多汁，把腌泡汁完全地吸收非常的好吃。制做过程及简易而无须用上太多的准备时间。

香醋椰棗糖浆烤鸡
Balsamic Vinegar Dates Syrup Roast Chicken


Ingredients 材料
(A)
750g Chicken 鸡 (cut to chunks 切块)

(B)
1/2 Cup Dates Syrup / Honey 椰枣或蜜糖
4 Tbsp Light Soy Sauce 酱清
2 Tbsp Shao Wine 绍兴花雕酒
2 Tbsp Balsamic Vinegar 香醋
2 Tbsp Brown Sugar 红糖
1/4 Tsp Red Chilli Powder 辣椒粉
5 Cloves Garlic 蒜米 (chopped 切碎)

(C)
Toasted Sesame Seeds 香烤zhi ma


Method 做法

Wash and cut chicken into chunks. Pat dry with kitchen towels and place chicken into mixing bowl.

鸡肉洗净切块。用厨房纸巾擦干后置入盆中。

Combine all ingredients (B) into the chicken and allow to coat evenly. Cover and refrigerate for 3 hours.

把调味料B一起混入鸡肉块，混匀。盖上后置入冰箱冷藏三个小时以上即可。

Preheat oven to 160C degrees.

烤箱预热至160C度。

Line baking tray with aluminum foil and place the grilling rack over the lines baking tray.

烤盘铺上一层锡纸，另把铁架／烤架放置在烤盘上。

Arrange the chicken pieces onto the grilling rack and send it back to the preheat oven. Bake the chicken for 30 mins.

把鸡肉块排放在烤架上，一起将烤盘，烤架送入烤箱烘烤30分钟。

Transfer the reserved marinade sauce into a saucepan and cook under medium heat until the sauce thickens.

把腌泡汁倒入锅里，用中小火焖煮至浓稠即可离火。

Remove chicken from oven and spread a coat of the thickened sauce over the chicken. Transfer the chicken back into the oven and roast for a further 10 mins.

当鸡肉从烤箱取出后，立刻在鸡肉块的表层刷上一层浓稠腌泡汁，又再转送入烤箱继续烘烤10分钟即可。

Pour the leftover sauce and sprinkle sesame seed sover the roasted chicken. Serve.

鸡肉出炉后可以将剩余的腌泡汁及芝麻粒淋在鸡肉上即可品尝。

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

红薯挞 Sweet Potato Tart

This wonderful recipe is taken from Keiko Ishida's Okashi Sweet Treat Made with Love. The crust taste awesome and it is as good as store bought ones.

这道完美甜品食谱来自Keiko Ishida's Okashi Sweet Treat Made with Love的蛋糕食谱书籍。书籍里的食谱我样样都喜欢，成功效率高及制做出来的成品一点也不比市场贩卖来得差，很满意！

红薯挞
Sweet Potato Tart


Ingredients 材料

Sweet Shortcrust Pastry 甜派挞皮 (A)
140g Plain Flour 中筋面粉
60g Rice Flour 粘米粉

140g Unsalted Butter 无盐奶油 (room temp 温室回温)

70g Brown Sugar 红糖
1/4 Tsp Salt 盐
40g Beaten Eggs 鸡蛋（打散）
40g Soy Bean Powder 豆浆粉

Sweet Potato Filling 红薯内陷 (B)
500g Sweet Potatoes 黄肉番薯 (diced 切丁)
85g Castor Sugar 细砂糖
50g Brown Sugar 红糖
1 Tsp Vanilla Extract 香草精
4 Egg Yolks 蛋黄
38g Unsalted Butter 无盐奶油
200g Whipping Cream 植物淡奶油
3 Tbsp Black Sesame Seeds 黑芝麻粒


Method 做法

Combine and sift plain and rice flour (A) together into a bowl. Set aside.

材料A的面粉及粘米粉一起混合，过沥入碗搁置待用。

Toast black sesame seeds (B) at 150C degrees or 10 mins. Set aside.

黑芝麻粒B用150C度烤10分钟，搁置备用。

To prepare sweet shortcrust pastry, beat butter (A) until soft and creamy. Add (A) brown sugar, salt, egg and soy bean powder to incorporate. Sift in sifted flour (A) and fold with spatula to combine to form dough. Wrap dough in cling wrap and refrigerate for 3 hours.

事先准备甜派挞皮，把材料A里的奶油置入搅拌盆用搅拌器打至乳霜状，然后把A里的红糖，盐，鸡蛋及豆浆粉混入，混匀。接着就将过沥的面粉粘米粉粉料拌入，用橡皮刮板拌匀成团后用保鲜纸包起来置入冰箱冷藏三个小时后即可用。

Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 3-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.

把冷藏好的面团移出，去掉保鲜纸置于不粘硅胶垫上再把保鲜纸铺在面团上。将面团擀成约3至5mm厚度的圆形，轻轻的把杆开的面皮铺在2个20-22cm挞盘上。用手仔细地把挞皮贴入挞盘内。

Remove excess dough over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.

把多余的挞皮撕去，再用叉子在挞皮上穿孔后又转置入冰箱冷冻5分钟后才送入烤箱烘烤。

Preheat oven to 180C degrees.

烤箱预热至180C度。

Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 20 mins.

在冷冻的挞面团铺上一层锡纸，用手指把锡纸压入低部及边缘但不要覆盖面团上部的边缘。锡纸上放上一些小石头转送入已预热的烤箱的中层烘烤20分钟。

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins until light golden brown.

把锡纸和小石头取出，再放入烤箱烘烤8至10分钟至表面呈现金黄色即可。

To prepare tart fillings, boil or steam sweet potatoes (B) for 10 mins until soft. Drain and transfer into food processor and blend into puree.

再来准备内陷，将红薯B用煮火蒸10分钟至软熟，沥干置入食物搅拌器搅拌成泥状。

Add (B) castor sugar, brown sugar, vanilla, egg yolks and unsalted butter into the blender to evenly incorporate. Add whipping cream gradually and mix till combined.

把材料B里的砂糖，红糖，香草精，蛋黄及无盐奶油顺序置入搅拌器一起混合，搅匀。再把植物淡奶油混入，混匀即可。

Remove filling mixture from blender and fold in black sesame seeds. Pour filling into prepared tart shell.

取出混合好的挞内陷，加入黑芝麻拌匀后，即可装入烤好的挞模里。

Bake tarts in the preheated oven for 30 mins until thoroughly set. Allow to cool on wire rack before serving.

一起跟挞皮送入已预热好的烤箱烘烤30分钟至熟透即可取出摆在铁架待凉。

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.