Thursday, July 28, 2016

干炒叻沙粉(即煮料-premix)



迟了几天的面食终于搞定了,不过是用即煮料来烹调的,不要嫌弃喔。嘻嘻~





材料:
粗米粉 - 400g (market里买fresh的,不是干包装的)
虾米 - 60个(洗净)
鱼饼 - 1大个(切细条状)
鸡胸肉 - 2块(烫熟后、拔丝或切小块)
油炸豆薄 - 5个 (切条状)
豆芽菜 - 约100g
蒜头 - 3瓣(切幼)
食油 - 适量
叻沙酱料 - 1包
清水 - 约150ml

做法:
1. 煮一煲滚水,放入粗米粉稍微烫一烫。
2. 镬里热食油,将蒜头和虾米爆香,倒入叻沙酱料,继续翻炒至均匀。
3. 把鱼饼、鸡胸肉、油炸豆薄放入,炒一炒。
4. 倒入清水煮滚后,才加入豆芽菜和粗米粉,翻炒均匀即可。



~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~


Tuesday, July 19, 2016

迷你芝士蛋糕(Mini Cheesecake)



不爱吃cheesecakes的我第1次动手做芝士蛋糕,就选个迷你版的来试试咯。。。


其实是被那红彤彤的草莓所吸引啦。咔咔咔~


家人说口感好像在吃冰淇淋、不错吃。可没有吃过cheesecake的我真的不会分辨咯。
它一出冰箱就变软软的,怎么没有像外面售卖的那么firm?
是不是因为没有放gelatine的关系呢?好多疑问哦!



Recipe adapted from Chef Savy with some minor changes.

INGREDIENTS
1 cup - LOTUS caramelised biscuit crumbs
4 tbsp - unsalted butter, melted

16 oz - cream cheese, softened
½ cup - sour cream
¼ cup - caster sugar
2 nos - eggs
1 tsp - vanilla extract

Wildberries sauce for topping
1 cup - frozen wildberries ( which I bought from Phoon Huat)
½ tsp - lemon juice
1 tbsp - caster sugar

METHODS
Mini Cheesecake Cupcakes
~ Preheat oven to 160C.
~ Line a muffin pan with paper liners.
~ Crush the biscuit, add in melted butter to combine well.
~ Divide crust evenly into the bottom of the lined muffin tin.
~ Bake for 5-6 minutes or until golden brown.
~ Take out of the oven and cool completely.
~ Meanwhile assemble the cheesecake filling. Beat cream cheese till soft.
~ Add in sour cream, sugar, eggs and vanilla. Mix until combined.
~ Pour cheesecake mixture into cooled muffin tin. Fill about 80% full.
~ Place in the oven and bake for 15 minutes or until the cheesecakes are set.
~ Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold.

Wildberries Sauce
~ Add frozen wildberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes.
~ Take off heat and allow to cool.
~ Place in a food processor and pulse until creamy and thick.
~ Place back in the fridge and serve cold.







~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~