马铃薯豆干素咖喱 Vegetarian Curry Potatoes with Tofu Puffs

While I am a full time vegetarian, my husband only observe full day vegetarian diet on every Monday, 1st and 15th of each Lunar calendar. Whenever he isn't doing work traveling, he will usually pack home cooked vegetarian food to work on those days. These days I cook more vegetarian dishes for him rather than meat and over time he started to stay away from certain meat based dishes as he find the smell and taste repulsive.

在家里我是唯一个吃长素的成员而我丈夫的守斋日是每逢星期一，初一十五及任何佛诞日。若是在守斋日遇上又上班的话，我就会准备素食让他带去上班当午餐。其实平日来家里煮素菜比较多而极少采用肉类做菜， 甚至丈夫有时侯还会排斥某些含有肉物的食品，他认为那肉些肉的味道很臭腥。

Here is one vegetarian curry recipe which is well loved by the family. 

这是一道全家都爱吃的素咖喱食谱。

马铃薯豆干素咖喱

Vegetarian Curry Potatoes with Tofu Puffs

Ingredients 材料

(A)

350g Potatoes 马铃薯

250g Tofu Puffs 油豆腐泡芙

300g Cabbage 包菜

200g Long Beans长豆角

1 Knot Fresh Pandan Leaves 班兰叶

1 Stalk Curry Leaves 咖喱叶

(B)

50g Vegan Chilli Paste 素叁峇酱 

1-1/2 Tbsp Almond Powder 杏仁粉

5 Tbsp Vegetarian Curry Powder 素咖喱粉

5g Coriander Powder 香菜粉

1 Tsp Tumeric Paste 黄姜汁

2 Stalks Lemongrass 香茅汁

1 Tbsp Galangal Paste 南疆汁

(C)

150-180ml Cooking Oil 食油

1050ml Water 清水

100ml Thick Coconut Milk 浓椰浆

300ml Water 清水

(D)

1 Tsp Salt 盐

1 Tsp Sugar 糖

1 Tsp Mushroom Powder 香菇粉

Directions 步骤

Peel and cut potatoes to wedges. Parboil for 5 minutes until tender. Set aside.

马铃薯去皮切块用水烧滚5分钟直到软透为止。搁置待用。

Break cabbage into bite size while long beans cut  into 1 inch length. Set aside.

包菜撕成小块， 长豆角切成1寸长度。搁置待用。

Cut tofu puffs into half and blanch out excess oil. Set aside.

把油豆腐泡芙切半再用滚水泡一泡去油。搁置待用。

Combine coriander, fresh turmeric, galangal and lemongrass and blend into fine paste. Skip this step if you have all the above in paste form.

把香菜，黄姜，南疆和香茅一起搅碎成泥。您若有现成糊或汁状的上述材料就不须做这个步骤。

Combine together all the paste ingredients (B) into a bowl. Add in Pandan and curry leaves.

把以上泥或汁状的材料B放入碗里再放入班兰叶及咖喱叶。

Heat up cooking oil (C) in wok, add curry paste mixture (B) with pandan and curry leaves and saute under medium heat for 3-5 mins until fragrant.

将食油C倒入炒锅烧热，拌入已混合班兰和咖喱叶的咖喱香料B，以中火拌炒3至5分钟爆香咖喱料。

Add in cabbage and long beans and stir fry to combine.

加入包菜和长豆角继续翻炒混合。

Mix in 750ml of the water (C) and bring the curry to boil for 5 minutes. Toss in parboiled potatoes and incorporate.

倒入750毫升的清水C后再焖煮5分钟后才拌入已煮软的马铃薯，炒匀。

Add seasoning (D) and the balance 300ml water (C). Stir well. Cover the wok lid and cook under medium heat for 5 mins until the vegetables have softened. 

把调味料D和材料C剩余的300毫升清水倒入，搅匀。盖上炒锅盖焖煮5分钟至蔬菜软化。

Add in tofu puff and continue to boil for 5-10 before adding in the coconut milk and water mixture.

才加入油豆腐泡芙搅匀，再焖熟5至10分钟后才放入浓椰汁清水混合液于内。

Allow the curry to simmer under medium low heat for another 5 minutes before turning off the stove.

再次让咖喱以中小焖煮多5分钟后才熄火。

Serve with rice.

配饭米饭吃最可口。

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

枫蜜芝麻鸡 Honey Maple Sesame Chicken

My friends used to ask me why there are more desserts than cooking recipes in my blog. To me, I find the speedy process taking photos of the actual cooking part rather impossible especially during the time my hands are all tight up performing the cooking works. This is not so much the case when it comes to making cakes or most forms of desserts.
许多朋友都问我为什么博客里大多数都是蛋糕类甜品及糕粿而极少烹饪上的食谱。对我而言，确实原因是在摄影方面的困难，尤其是烹饪时间快速再加上自己双手都会忙于烹煮，有时候却是来不及拍下全部的制做过程。制做蛋糕类及甜品糕粿的过程多半没煮炒般匆忙所以较容易拍摄下准备过程。

With more incoming request to share cooking recipes, I began incorporating good cooking recipes which I deemed worthy. Although this recipe can be found in Rasa Malaysia website, I am sharing this again as for my own record as its just to yummy to miss.
随着更多网友的要求，我也开始在博客里加入些美味的烹煮食谱。这一道食谱您虽然可以在 Rasa Malaysia的博客里找到，我今天刻意在博客里分享这修改版的类似食谱是为了把这道超好吃的炸鸡食谱寄存在自己博客里。

Hope you enjoy this as much as I do.
希望您也会喜欢。

枫蜜芝麻鸡
Honey Maple Sesame Chicken
Recipe adapted from Rasa Malaysia

Ingredients 材料
(A)
580g Chicken Breast 鸡胸肉
1/2 Tsp Salt 盐
Few Dash of Pepper 胡椒粉
1 Tbsp Rice Wine 米酒

(B)
2 Egg Whites 蛋白 ／ 蛋清
1/2 Cup Sifted Plain Flour 面粉
1/4 Cup Corn Flour 玉米粉
1/2 Tsp Baking Powder 发酵粉
1/2 Cup Ice Cold Water 冰水
1 Tbsp Sesame Oil 麻油
1/2 Tsp Salt 盐

(C)
Ice Cubes 冰块

(D)
1/4 Cup Honey 蜂蜜
1/4 Cup Maple Syrup 枫树糖浆
1 Tsp Salt 盐
1 Tbsp Dry White Wine 白葡萄酒
1 Tsp Apple Cider Vinegar 苹果醋
1/2 Cup Water 清水

(E)
1-2 Cups Cooking Oil 食油

(F)
3 Tbsp Reserved Cooking Oil from fried chicken 炸鸡用剩余的油
3 Cloves Garlic 蒜米, chopped 切碎
1 Tbsp Corn Starch 玉米淀粉 + 150g Water 清水
Salt to taste 盐调味
Toasted Sesame Seeds 烤芝麻

Directions 步骤

For ingredients (A) cut chicken breast to cubes or bite size. Season the chicken with the balance ingredients from (A) and refrigerate the chicken for 1 hour.
材料A的鸡胸肉切丁或切块。将材料A其余材料一起混入肌肉块泡醃。送入冰箱冷藏一小时。

Prepare the batter for frying the chicken by whisking egg whites (B) into a mixing bowl with the rest of the ingredients (B) until smooth.
接着准备炸鸡的裹面粉，首先把材料B的蛋白倒入碗打发后才混入其余B的材料直到裹面粉糊里无粒粒即可。

Place ice cubes (C) into another bigger mixing bowl and place underneath the bowl with the frying batter (B).
再把裹面粉糊的碗搭上一个已剩了冰块C的盆上。

Transfer the marinated chicken into the batter and mix evenly. Place the entire bowl into the fridge and allow the mixture to sit for 1  hour.
把鸡肉从冰箱取出倒入裹面粉糊，混匀。再把整个碗盆放入冰箱冷藏一个小时。

Combine all ingredients (D) in a bowl to make the honey maple sauce to be used when the chicken is ready for stir frying.
这时候把材料D的全部材料混合成炒鸡所用的酱料，搁置待用。

Heat up cooking oil (E) in a frying wok. Deep fry the chicken pieces with medium heat until the chicken is thoroughly cooked and turn golden brown. Remove from heat and drain the fried chicken pieces on paper towels.
材料E的食油倒入炒锅烧热。一中火把鸡肉块炸至熟透及表面变金黄色。炸好的鸡肉块铺在吸油纸上吸取多余的油汁。

Remove the excess frying oil while leaving 3 Tbsp of the oil (F) in the wok. Stir in chopped garlic and saute the garlic (F) until fragrant.
保存3大汤匙之前炸鸡用过的食油F，收起其余的食油。蒜米F倒入已烧热的食油以中火爆香。

Pour in the honey maple sesame sauce (D) mixture and continue stirring until the sauce starts to simmer.  Add in the cornstarch water mixture (F) to the honey maple sauce and continue stirring to thicken the sauce.
拌入混合好的蜂蜜酱汁D，继续拌炒到酱料开始沸，拌入玉米淀粉液F，一直翻搅把蜂蜜酱煮浓稀。

Toss in the fried chicken and stir for 1 minute with medium heat to evenly coat the sauce over the chicken.
混入炸鸡块快速以中火翻炒1分钟把酱料混匀在鸡肉块上。

Remove from heat and sprinkle the top with toasted sesame seeds.
离火后表面铺上烤芝麻装饰。


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

黑森林樱桃蛋糕 Black Forest Gateau

Black Forest Gateau is a popular German cake consisting of few layers of chocolate sponge cake sandwiched with whipped cream and cherries. In addition, the high alcohol content from Kirsch, which is technically cherry brandy, gives the cake a deep and rich flavor. If you cannot get hold of this alcohol, you could substitute the required quantity of Kirsch with brandy.

黑森林蛋糕原自来于德国，在80和90年代最受欢迎及时长用于生热庆祝上。黑森林蛋糕其实是以数层海绵蛋糕涂上淡奶油后摆入樱桃而颊起来拼成的。此外，这蛋糕还含有高含量的樱桃酒（一种无色水果的白兰地）把蛋糕的味道变的更加浓厚。你若家里没这类酒，可以跟着食谱里的容量用白兰地酒取代。

Sharing this lovely cake recipe from a great recipe book Step by Step Baking by Carolie Bretherton. 
今天又再次与你分享这蛋糕食谱取自于 Step by Step by Carole Bretherton.

黑森林樱桃蛋糕 

Black Forest Gateau

Ingredients 材料

(A)

100g Unsalted Butter 无盐牛油, melted 融化

9 Grade A Eggs 鸡蛋（大）

180g Golden Castor Sugar 金幼糖

180g Plain Flour 中筋面粉 ／ 蛋糕分

75g Cocoa Powder 可可粉

2 Tsp Vanilla Powder 香草粉

Directions 步骤

Preheat oven to 175C degrees. Grease the bottom and sides of a removable base 22cm cake pan with parchment paper. Set aside.
烤箱预热至175度。准备一个22厘米底部旁边两侧已涂油及铺上烘培纸的圆形烤盘。搁置待用。

Combine flour, cocoa powder and vanilla powder into a mixing bowl and sieve to incorporate.
在另一个搅拌碗将粉料（可可粉，面粉及香草粉）沥入混匀。

In a separate heat proof mixing bowl, combine eggs and sugar. Place the bowl over a pan of simmering water.  Make sure the bowl does not touch the simmering water.
把鸡蛋和糖倒入一个耐热搅拌盆混匀，再将盆摆上正在煮热开水的锅。千万不要让搅拌盆底接触到沸腾着的热水。

Whisk the eggs with a electrical egg beater until the mixture become pale and thick and firm enough to hold a trail when lift up the beaters.
用电动打蛋器一边搅拌一边隔水加温，继续拌打至泡沫光滑均匀大状态，一直打到用打蛋器捞起呈流性状。

Remove the bowl from heat and whisk for another 5 minutes or until cool slightly.

把鸡蛋盆离火，再拌打多5分钟让蛋糊冷却下来。

Sift the flour mixture over the beaten egg mixture. Gently fold the dry ingredients into the egg batter with a rubber spatula.
把粉料沥入打发的蛋糊，将橡皮刮刀以由下捞取而上的手势快速把面粉与鸡蛋糊拌匀。

Fold in the melted butter. Transfer batter into the prepared cake pan and bake in the middle rack for 40 minutes. Or, when the cake has risen and started to shrink away from the sides.
拌入融化牛油。把拌好的面糊倒入烤模中。送入已预热好的烤箱中层烘烤40分钟，一直到烘烤接近完毕时而蛋糕体积稍微缩小即可。

Turn out the cake onto a wire rack and allow to cool before removing baking mould.
蛋糕出炉后必须立刻倒扣放凉后才脱模。

Ingredients
(B)

1 can 425g Pitted Black Cherries 罐头去核黑樱桃

4 Tbsp Kirsch 樱桃酒
600ml Whipping Cream 动物性鲜奶油

150g Chocolate Shreds 巧克力碎片

Directions 步骤

Drain the canned cherries. Reserve the juice. Add Kirsch into the reserved cherry juice and set aside.
沥干罐头樱桃，保留樱桃汁。混入樱桃酒后搁置备用。

Chop 1/2 of the cherries while the balance 1/2 to remain whole. Set aside.
把一半的樱桃切块，其余的另一半份保持原状。搁置待用。

Carefully cut the cooled cake into 3 layers.
平均地把放凉的蛋糕切成三份。

Equally drizzle the cherry kirsch juice over each cake layer.
把每一层蛋糕层刷上樱桃酒汁。

In a separate chilled mixing bowl, beat the whipped cream until it just holds shape and not too stiff.
将动物性鲜奶油装入个冷藏的搅拌碗，用搅拌器用中速打至尾端挺立的程度。

Place a layer of cake on a cake base. Spread the layer with cream and 1/2 of the chopped cherries. 
蛋糕盘上铺上第一片蛋糕片，蛋糕表层抹上鲜奶油后再均匀铺上樱桃块。

Repeat with the second cake layer. Top with the final cake layer, Press down. 
再盖上另一片蛋糕，使用同样方式完成其余的两片蛋糕夹层，用手在蛋糕上压一压使蛋糕层紧密。

Coat the sides and top with whipped cream pressed chocolate shreds.
用抹刀把鲜奶油涂抹整个蛋糕上后再以巧克力碎轻轻沾上蛋糕表面及四周做装饰。

Pipe a ring of whip cream around the cake and decorate with whole cherries.
剩下的鲜奶油装入挤花袋中在蛋糕表层挤出花边再放上樱桃为最后的装饰。

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

素莲藕花生汤 Vegetarian Lotus Root Soup

I grew up from a family whereby clear soups were a big part of our menu. Even so, I was not exactly a fan of having soup for any rice meal and being a teochew I am more keen on rich gravy dishes. Unlike my cantonese husband who finish up the soup, I will the one who ate the accompanying ingredients in the soup.
我虽然生长于一个吃饭必有汤喝的家庭中，但是我却不是很好喝汤。我想自己比较偏向潮州人的喜好而偏爱吃含有浓厚液汁的菜肴，一般上都是丈夫喝汤我吃汤料。

According to traditional medicine, Lotus root soup is attributed to have nourishing health benefits  as it is claimed to boost ones immune system. I got hooked to this soup dish since early childhood, and now, after being a vegetarian, I managed to get hold of good lotus soup recipes from the dharma centre. This is a tasty vegetarian tasty lotus root soup recipe even without the need for meat or dried cuttlefish.
根据传统医学的研究，莲藕汤含有滋阴养颜及提高免疫系统的功能。是一道我从小就喜爱的菜肴，后来转吃素后幸好能在佛教会的师姐哪儿得到许多美味可口的莲藕汤食谱。通过这道食谱，您也可以享有个可口又不须加入任何肉类或鱿鱼干的莲藕汤。

素莲藕花生汤

Vegan Lotus Root Soup

Ingredients 材料

750g Lotus Root 莲藕

60g Peanuts 花生

150g Chickpeas 鹰嘴豆

130g Chinese Water Chestnut 马蹄

135g Vegetarian Burdock Vegetarian Meat Balls 素牛膀素肉丸

8 pcs Red Dates 红枣

6 pcs Dried Chinese Yam 淮山

5g Fragrant Solomon's Seal 玉竹

2pcs Dried Honey Dates 蜜枣干

1-2 Sweet Corn 甜玉米

3.5-4Lit Water 清水

1/2 Tbsp Mushroom Powder 香菇粉

1/2 Tbsp Salt 盐

Directions 步骤

Soak peanuts and chickpeas overnight. Drain.
花生和鹰嘴豆泡沉隔夜。洗净沥干。

Peel lotus roots and chestnuts. Cut to bite size if needed.

莲藕和马蹄去皮。莲藕切块。

Wash and drain lotus roots, red dates, chinese yam, solomon's seal, dried honey dates and water chestnuts.
将莲藕块，红枣，淮山片，玉竹，蜜枣干与马蹄洗净后沥干。

Transfer all of the above stated ingredients into the high pressure cooker fill with 2.5-3 liters of water and boil under medium heat for 40 mins until tender. Allow the cooker to sit for 30 mins to release the trapped steam before opening the lid.

然后把以上沥干的材料包括花生及鹰嘴豆一起放入高压力锅，再加入2.5至3升的清水以中火煲40分钟至花生和鹰嘴豆熟透软化即可。之后让锅里的困住的蒸汽慢慢散发，千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。

Transfer the soup and ingredients into a deep pot.
再把汤及料转入另个汤锅。

Wash sweet corn and cut into 1/3 length. Add sweet corn into pot together with the soup.
甜玉米洗净切成3段后混入汤内。

Thoroughly wash and squeeze out excess oil from the vegetarian mock meat. Add to the pot of soup to combine.
把素牛膀素肉丸洗净， 尽可洗去油脂再加入进汤锅里。

Transfer the balance 1 Liter of water to the soup and cook under medium low heat for 1 hour or more.
将其余的1升清水加入汤内，继续再以中小火煲煮1小时或以上都可。

Season with mushroom powder and salt. Serve.
熄火前加入香菇粉和盐巴调味。

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

香草奶油挞 Vanilla Custard Tart

Another great recipe from the book Step By Step Baking by Caroline Bretherton given by my dear buddy in Singapore. This is one of the few baking books I own which is packed with detailed step by step pictorial and written illustrations from the preparation right up to the finish product.

这是一道可口的奶油他食谱取致于Caroline Bretherton 的烘培食谱书籍。在我所收集的烘培书籍里略充实及内容完整的食谱书籍，书中还给予许多详细的图像和文字清楚地说明各种食谱的制做步骤及过程。

Usually its hard to come across english language recipe books with such comprehensive pictorial detailed instructions. The majority of the ones I owned contain more written words than photos. However, if you have the advantage of understanding written chinese then you will have more choices of good recipe books with lots of detailed illustrations to guide you better.

一般上，英文食谱比较难遇到如此全面的详细图案说明。我所收集的英文食谱书籍大多数注重于文字上的说明，就算含有照片都仅有数张而没中文食谱书籍来得多。 您若看得懂中文的话，市场上有许多全面详细的食谱让你选择。

Of course, there are also many other good blogs out there who put lots of effort in uploading the photos of the baking process for us to choose from. I am also one of the lucky bloggers who benefit from learning from those great blogs.

除此之外，网络上也能找到许多好心博客的热心分享， 有些不单还放上详细的图片讲解让人人都能自修。我当初也是从博客网站受益不少，慢慢地学习起来。

香草奶油挞

Vanilla Custard Tart

Ingredients 材料

(A)

170g Plain Flour 普通面粉

100g Unsalted Butter 无盐牛油 (chilled & diced 冷冻切块)

50g Castor Sugar 细糖

1/2 Tsp Salt 盐

2 Egg Yolks 蛋黄

1 Tsp Vanilla Extract 香草精

Directions 步骤

Combine flour and butter together into a mixing bowl until they form fine crumbs.

将面粉和牛油一起倒入碗里，然后用手充分揉合成雪花状。

With a fork, beat the egg yolks with the vanilla extract and add them to the flour butter mixture.

用叉子把蛋黄打发后加入香草精，混匀后再揉入牛油面粉块里。

Bring the mixture together with the palm to form a soft dough. Flatten the dough into a round disc and wrap in cling film. Chill the dough for 1 hour.

用手把面粉块慢慢捏合在一起，以擀面杖将面团擀扁成一个圆盘形。盖上保鲜膜，放入冰箱冷却1小时。

Preheat oven to 180C degrees. Roll out the dough onto a floured surface into 3mm thick.
烤箱预热至180度。桌上和擀面杖撒些面粉，把面团擀成一张大大的饼皮大约3毫米厚。

Use a muffin ring cutter to cut out as many pastry skin as possible. When the pastry skin crumbles or breaks, bring it together with your hands by kneading gently.
使用松饼环刀尽量切出越多的挞皮越好。挞皮若难处理或断裂时可轻轻用手揉捏把挞皮接回。

Line and press firmly the cut out pastry skin into the prepared muffin / tartlets mould.
然后采用圈形的模具直接用手指按压在皮面上。

Prick the pastry all over with a fork to prevent air bubbles from forming during baking.
用叉在表面戳出气孔。

Line the pastry skin with parchment paper and weigh it down baking beans.
挞皮上铺一层烘培纸，再倒入烤豆。

Bake for 18-20 minutes. Remove beans and parchment paper. Transfer baking tray back into the oven and bake a further 5 minutes.
放入预热好的烤箱中层烤18-20 分钟。取出烘培纸和烤豆后再送入烤箱另烘烤5分钟。

Set aside to cool for later use.

待凉备用。

(B)

225ml UHT Fresh Milk 鲜奶 

150ml Double Cream 淡奶油

2 Eggs 鸡蛋

30g Castor Sugar 细砂糖

1/2 Tsp Vanilla Extract 香草精

1/4 Tsp Nutmeg Powder肉豆蔻粉

Directions 步骤

Lower the oven temperature to 160C degrees.
烤箱温度调低至160度。

Heat up milk and double cream in a saucepan.
把鲜奶和淡奶油一起混合入锅内以小火加热。

While waiting for the milk to boil, combine the balance ingredients (B) e.g. eggs, castor sugar, vanilla extract and nutmeg powder into a mixing bowl and whisk to incorporate.
正当等待奶液煮热时，另把其余材料B里的鸡蛋，糖，香草精和肉豆蔻粉混入一个碗中混匀。

Once the milk and double cream starts to boil, pour it over the egg mixture while whisking non stop.
一旦奶液开始沸腾时，立刻把奶油倒入鸡蛋香草液不停地搅拌以免鸡蛋煮熟，至混匀即可。

Pour the milk egg mixture into the baked tart mould.
再把混合的奶油鸡蛋液倒入预考好的挞模。

Bake the tarts at the top 3rd level of the oven for 20-25 mins or until just set with slight wobble in the centre.

把奶油挞送入烤箱的顶部第三层烘烤20至25分钟，或奶油馅稍微定型即可。

Any leftover custard fillings can be baked into puddings.
若有剩余的奶油液可以放入烤箱烤熟成布丁。

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