万圣夜手指面包与南瓜浓汤 Halloween Bread-Finger Pumpkin Soup

从去年开始就对万圣夜主题的食物感到有兴趣，此后看到关于万圣夜主题的食物的照片都会特别关注。其实今年时间比较紧逼，也没打算要准备任何食物。几个星期前刚好在书展时买了套万圣夜主题的食谱书和饼干模回来，价钱真的很超值，才RM5。里面的一些食谱也挺吸引人的，看了后我又技痒，想尝试一下，反正材料和做法也很简单。


食谱书里面其中最吸引我的就是这个万圣夜手指面包与南瓜浓汤。以酥皮和杏仁做成的手指面包握着马克杯，而马克杯里装着南瓜浓汤，再以鲜奶油装饰成蜘蛛网状，看起来有点诡异和恐怖，充满万圣夜的气氛！去年也曾准备奶油培根南瓜浓汤，不过那个南瓜浓汤的味道比较偏重奶油味，而现在的这个食谱加入了姜茸和豆蔻粉这类香料，让味道更丰富，恐怖造型的手指面包也很好吃， 酥酥脆脆的，也很香芝士味。手指面包的部分蛮容易准备的，父母可以和小朋友们一起动手做，享受一下亲子乐，小朋友们也一定会觉得好玩又好吃，肯定会乐开怀！

万圣夜手指面包与南瓜浓汤

(食谱参考Scooby-Doo! Spooky Snacks，第16页，做一些更改）

材料：
南瓜浓汤：
有机纯椰子油 2汤匙
南瓜 500克（切丁）
红萝卜 100克（切丁）
马铃薯 100克（切丁）
洋葱 1粒 (切丁)
姜茸 1茶匙
蒜头 2瓣（剁碎）
純番茄汁 3汤匙
蔬菜高汤 600毫升或更多
盐和黑胡椒 适量
豆蔻粉 适量

手指面包：
市售酥皮 1片
鸡蛋 1粒（打散）
帕馬森芝士碎 20克，或更多
盐和黑胡椒 适量
辣椒粉 适量
杏仁 适量（切半）

装饰：
鲜奶油 适量

做法：
1. 南瓜浓汤：
在一个锅里烧热椰子油，放入南瓜、洋葱、红萝卜、马铃薯、姜茸和蒜头，煮至微软。加入純番茄汁和高汤，煮至滚。

转至小火，焖煮大约20-30分钟，直到蔬菜变软为止。用食物处理器将蔬菜打至幼滑的泥状。加入少许的盐、黑胡椒和豆蔻粉调味即可。如汤太浓可加入适量的高汤调稀。

2. 手指面包：
把空气炸锅预热至200°C。以蛋液涂抹于酥皮，然后撒上辣椒粉、芝士碎、盐和黑胡椒。把酥皮切半，然后再切成1公分宽的条状。把蛋液涂抹于酥皮条尾端，然后在黏上一个杏仁作为“指甲”。

将椭圆形烤碗倒放在空气炸锅的烤盘上，铺上一张烘焙纸，把酥皮条摆放在烤碗上，形成弯状，烤大约5分钟或至金黄色即可。

3. 上桌：
将汤勺入马克杯中。把鲜奶油放入一个挤袋里，剪一个小洞，然后将鲜奶油在汤上挤成螺旋形。取一牙签从螺旋形中间往外划以形成蜘蛛网形。把马克被放在小碟上，然后将烤好的手指面包摆放在马克杯旁，就像握着杯子般，乘热享用。


份量：4人份

Halloween Bread-Finger Pumpkin Soup

(Recipe adapted from Scooby-Doo! Spooky Snacks, pg. 16, with some adjustments)

Ingredients:
For the soup:
2 tbsp organic extra virgin coconut oil
500 g pumpkin, diced
100g carrot, diced
100 g potatoes, diced
1 onion, diced
1 tsp grated ginger
2 cloves of garlic, chopped
3 tbsp tomato puree
600 ml vegetable stock, or more
Salt and black pepper, to taste
Grated nutmeg, to taste

For the finger:
1 sheet ready-rolled puff pastry
1 egg, beaten
20 g grated Parmesan cheese, or more
Salt and black pepper
Paprika

Some whole almond, cut into half

To garnish:
Whipping cream

Method:
1. For the soup:
Heat the coconut oil in a pot and gently cook the pumpkin, onion, carrot, potato, ginger and garlic until softened. Add the tomato puree and stock and bring to a boil.

Simmer for 20-30 minutes, until soft. Puree finely in a blender until smooth. Season with salt, pepper and nutmeg to taste. Add a little more stock if the soup is too thick.

2. For the fingers:
Preheat air fryer to 200°C. Brush the pastry sheets with beaten egg. Sprinkle with paprika, grated cheese, salt, and pepper. Cut the pastry sheet into half, then cut into 1cm strips. Brush the ends again with egg and stick almonds on for the "fingernails".

Invert an oval ramekin on theair fryer grill pan, then line with baking paper. Place the fingers slightly curved on the ramekin and bake for about 5 minutes or until golden brown.

3. To serve:
Ladle the soup into mugs. Put the whipping cream into a small plastic bag and cut off the corner to make a small hole. Pipe a spiral of whipping cream on top of each mug of soup, then drag a toothpick from middle to the outside in several places to make a cobweb effect. Place the fingers so that they appear to be holding the mugs and serve on small plates.

Serving: 4

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

香辣臭豆虾 Sambal Udang Petai | Sambal Prawns with Stink Beans

好久都没吃臭豆了，那天炒了好多的椰香叁巴辣椒酱，所以就拿了些来炒臭豆和虾。我参考了Sonia的小贴士，预先川烫了臭豆和炒虾，再加上自制的椰香叁巴辣椒酱，煮出来的香辣臭豆虾果然比较好吃，配饭吃真的是超赞！

香辣臭豆虾

材料：
中虾 12只（去头去壳，保留尾部，挑去泥肠，洗净备用）
臭豆 100 克（去芯）
洋葱 1粒（切片）
椰香叁巴辣椒酱 3/4杯
水 1/4杯
鱼露 1汤匙，或适量
糖 1茶匙，或适量
有机纯椰子油 3汤匙

做法：
1. 煮一小锅滚水，放入臭豆川烫大约30秒，捞起沥干备用。
2. 加入1汤匙的椰子油在平底锅里，以中火烧热。放入虾炒大约45秒或至几乎熟即可盛出备用。
3. 在同一个锅里再添加2汤匙的椰子油，加入洋葱片拌炒大约1-2分钟，然后加入椰香叁巴辣椒酱和水，拌炒至均匀。
4. 把臭豆和虾加入，快速拌炒一下。加入鱼露和糖调味，即可熄火。盛出，伴与白饭或椰浆饭乘热享用！




Sambal Udang Petai | Sambal Prawns with Stink Beans

Ingredients:
12 medium prawns, deveined and shelled but leave tails intact
100 g stink beans / petai, peeled and halved
1 onion, sliced
3/4 cup sambal tumis with coconut oil
1/4 cup water

1 tbsp fish sauce, or to taste
1tsp sugar, or to taste
3 tbsp organic extra virgin coconut oil

Method:
1. Bring a small pot of water to boil and blanch the stink beans for about 30 seconds. Drain and set aside.
2. Heat 1 tbsp of coconut oil in a frying pan over medium heat. Add prawns and stir fry for about 45 seconds or until almost cooked, dish up and set aside.
3. In the same frying pan, add 2 tbsp of coconut oil. Add onion slices and stir fry for 1 - 2 minutes. Add sambal tumis and water, stir fry till well combine.
4. Add stink beans and prawns, quickly stir fry. Season with fish sauce and sugar. Dish out and serve hot with white rice or Nasi Lemak.

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

腊味萝卜糕 Steamed Radish Cake

上次做娘惹芋头糕时买了一大包的粘米粉，用了些后还有剩很多，摆在冰箱也有段日子了，老公每次打开冰箱看到一大堆粉类、干货和酱料的就要在那里开始碎碎念，而且已经下令要我清一清冰箱了，无奈之下只好想办法清掉一些食材。芋头糕之前做了几次，所以想换换口味，做已经很久没吃的萝卜糕。之前我也曾经上过萝卜糕的帖子，那时的萝卜糕里加入了干贝，没放腊味，也没放撒面的葱花、炸葱和红辣椒之类的，像点心茶楼一样用来煎香就直接吃了。这次想要换个呈现方式，像芋头糕加了一些撒面的材料一起吃。我参考了蓝赛珍老师的食谱，做了个腊味萝卜糕，不过家里没有腊肠，所以我用润肠来代替，味道也不错。


其实每次煮白萝卜时都很怕白萝卜的那个涩味，之前的食谱是用清水浸怕，这次的食谱是用水煮过白萝卜，之后再和其他材料一起炒，真的没想到以水煮过的白萝卜和水都变得很清甜。蒸了一大盘的萝卜糕，切片拍照后就拿来当午餐吃，剩余的隔天拿来煎后才吃也不错，一款糕，两种吃法。

我将萝卜糕切得小片些，然后再放入锅煎香，
再加上几款其炸点心，简单的点心晚餐就完成了。

腊味萝卜糕

(食谱参考开开心心做点心，第72页，做了一些更改)

材料：
白萝卜 600克（刨丝）
食油 3汤匙
蒜头 5瓣（剁碎）
红葱头 5粒（剁碎）
虾米 1/4杯（浸泡至软，切丁）
润肠 1对（切丁）

米浆：（拌匀，过滤）
粘米粉 400克
薯粉 100克
水 5杯（4杯清水+1杯煮萝卜的水）

调味料：
盐 1茶匙或适量
黄糖 1茶匙
白胡椒粉 3/4茶匙
五香粉 3/4茶匙

装饰：
红辣椒 1条（切粒）
青葱 1棵（切粒）
酥脆炸葱 4汤匙

做法：

1. 把萝卜丝放入锅中，加入1杯水和1茶匙的黄糖，煮至软。沥干水份，把水留下来调米浆。
2. 把米浆材料拌匀，过滤备用。
3. 烧热锅，加入蒜头和红葱头爆香。加入润肠丁和虾米，继续炒至香，然后就加入萝卜丝和调味料，炒至均匀。

4. 转至小火，慢慢地倒入米浆，一直搅拌至米浆煮至浓稠。把煮好的米浆倒入已抹油蒸盘里（我用8寸四方盘）。放入锅里以大火蒸45-60分钟。

5. 把蒸好的萝卜糕取出，放置一旁至冷却。冷却后即撒上红辣椒、青葱和酥脆炸葱。

6. 将萝卜糕切片，伴与辣椒酱一起享用。煎香后享用，味道更佳。

Steamed Radish Cake

(Recipe adapted from Delightful Snacks & Dim Sum, pg.72, with some adjustments)

Ingredients:
600 g white radish, shredded finely
3 tbsp cooking oil
5 cloves garlic, minced
5 shallots, minced
1/4 cup dried shrimp, soaked and diced
1 pair Chinese liver sausage, diced

Batter: (Mixed and strained)
400 g rice flour
100 g tapioca flour
5 cup water (4 cup plain water + 1 cup water from cooking radish )

Seasoning:
1 tsp salt or more to taste
1 tsp brown sugar
3/4 tsp white pepper powder
3/4 tsp five spice powder

Garnishing:
1 red chilli, diced
1 stalk spring onion, diced
4 tbsp crispy fried shallot

Method:

1. Put the shredded radish into a pot, add 1 cup of water and 1 tsp of brown sugar, boil until soft. Drain and keep the water for batter. 

2. Mix all the ingredients for batter together, strain.

3. Heat up oil in a wok, add garlic and shallot, saute till fragrant. Add diced Chinese liver sausage and dried shrimp, continue to stir fty till fragrant, Add the radish and all the seasoning

4. Turn to low heat, slowly pour in the batter. Continue to stir until the batter has thickened. Pour the batter into the greased steaming tray (I used 8" square pan). Steam over high heat for 45-60 minutes.

5. Remove the tray from steamer and let it cool down completely. When cool, sprinkle the chopped chilli, spring onion and crispy fried shallot on top of the cake.

6. Slice and serve with chilli sauce. Or you may pan fry the sliced radish cake before serving.

I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).

This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

CNY Dishes #3 - 金银满屋笑哈哈 | 金瓜芋香奶油虾煲 Golden Pumpkin and Yam Butter Prawns in Claypot

送上我的第三道贺年菜肴给大家，金银满屋笑哈哈，也就是金瓜芋香奶油虾煲，金银是指金瓜和芋头，而笑哈哈当然是指虾啦！曾经在家附近的餐馆吃过金瓜芋香奶油虾煲，一试就爱上了，加了芋头和金瓜颜色不仅漂亮，而且味道吃起来更有层次感。我用了之前湿润奶油芝士虾的做法，再做些更改，我的版本的金瓜芋香奶油虾煲就诞生了，老公说味道不错，不过就辣了点。


新年的这几天都在外用餐，都有好多天没开炉煮饭了，老公今天开工，所以我也跟着一起开工，为家人准备晚餐。今天是人日，人人的生日，晚餐当然要丰盛点，我又再次煮这道金瓜芋香奶油虾煲，加上一锅爱心汤还有焖鱼鳔菇煲，人日晚餐就完成了。

金瓜芋香奶油虾煲

材料：
大虾 8只（剪须脚，去肠泥）
南瓜泥 150克
淡奶 1罐
水 200毫升
南瓜 100克（切小块）
芋头 200克（切小块）
牛油 50克
咖哩叶 4支
指天椒 2-3条（切圈）

调味料：
盐 1/2茶匙
糖 2汤匙

做法：
1. 以中火烧热平底锅，加入牛油和咖哩叶，炒至香。加入南瓜和芋头，炒大约一分钟，加入清水，然后加盖煮至南瓜和芋头变软。

2. 加入指天椒、淡奶、南瓜泥和调味料，煮至滚后即可加入虾，把虾煮至熟即可。将煮好的虾倒入瓦煲里，配与白饭一起食用。




Golden Pumpkin and Yam Butter Prawns in Claypot

Ingredients:
8 large prawns, trimmed and deveined
150 g pumpkin puree
1 can evaporated milk
200 ml water
100 g pumpkin, cubed
200 g yam, cubed
50 g butter
4 sprigs curry leaves
2-3 bird's eye chilli, chopped

Seasoning:
1/2 tsp salt
2 tbsp sugar

Method:
1. Heat the pan over medium heat, add butter and curry leave. Saute till fragrant. Add pumpkin and yam, stir fry for about 1 minute. Add water and put on the lid, cook till the pumpkin and yam are soften.

2. Add bird's eye chilli, evaporated milk, pumpkin puree and seasoning, bring to a boil. Add prawns and cook till just done. Transfer the prawns to a claypot. Serve hot with white rice.






This post is linked to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.

And also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

CNY Dishes #1 - 百财聚来喜迎春 | 白菜鱼鳔汤 Napa Cabbage and Fish Maw Soup

新年快乐！今天已经是年初五了，忙到现在才得空跟大家拜个年，祝大家生意兴隆，身体健康，万事如意，事事顺利。这几天都忙着拜访亲朋戚友，也忙着回马六甲拜年，所以用来向大家贺年的年菜食谱迟迟都未上，真是不好意思。


新年的年菜最讲究就是好意头，所以今年家里团圆午饭我就准备了一些好意头的菜肴，其中一道菜就是白菜鱼鳔汤。白菜鱼鳔汤是家里妈妈常煮的一道汤，每逢大日子总少不了这汤，可说是从小喝到大的一道汤。这汤里的主角之一就是白菜，白菜谐音为“百财”，带有聚财、招财、发财、百财聚来的含意。我用了排骨，鸡壳和干贝来熬汤底，熬好后才加入白菜，所以汤喝起来很清甜。几个月前托妈妈帮我买了些鱼鳔，整一大包的，不过这些鱼鳔都是还未炸的，所以需要自己炸。虽然自己炸鱼鳔会比平时更花时间和功夫，不过好处就是比较新鲜，而且用的都是新的油，炸出来的鱼鳔不会像外面买的那样带阵油味。炸鱼鳔的方法下次才跟大家分享，今天就先送上这白菜鱼鳔汤，希望大家百财聚来喜迎春！

白菜鱼鳔汤

材料：

炸鱼鳔 200克

白菜 500克（切成1寸段）

干贝 4个，稍微冲洗

排骨 600克

鸡壳 600克

姜 2片

罐头蘑菇 1罐（切半）

水 4公升

盐和胡椒粉 适量

做法:

1. 煮滚一锅水，将排骨和鸡壳放入氽烫2至3分钟，去除血水和杂质，烫好后将排骨沥干用水清洗一洗，把表面的杂质洗掉。 用热水将鱼鳔浸泡至软，沥干用清水冲洗，挤干水份，然后切成小块备用。

2. 把排骨、鸡壳、干贝和4公升的水放入汤锅里，煮至滚然后转至小火煮3个小时。高汤煮好后就用筛网过滤。

3. 将高汤再次煮滚，加入姜片，白菜和鱼鳔，然后以中火煮至鱼鳔变软即可。加入蘑菇，煮1分钟，以盐和胡椒粉调味即可饮用。

Napa Cabbage and Fish Maw Soup

Ingredients:

200g deep-fried fish maw, 

500g napa cabbage, cut into 1 inch sections

4 dried scallops, rinsed

600g pork rib

600g chicken carcass

2 slices ginger

1 canned button mushroom, cut into halves

4 litre water

Salt and pepper, to taste

Methods:

1. Bring a pot of water to boil. Put the pork ribs and chicken carcass in and cook for 2-3 minutes. Drain off the liquid and rinse the pork ribs and chicken carcass with tap water. Soak the fish maw in hot water until softened. Drain and rinse, then squeeze out the liquid and cut into small pieces. Set aside.

2. Place the pork ribs, chicken carcass, scallop and 4 litre of water into a stockpot. Bring to a boil then turn to low heat and cook for 3 hours. After 3 hours, strain the stock through a fine-mesh strainer. 

3. Bring the stock to a boil, add ginger, napa cabbage and fish maw, cook over medium heat until fish maw is soften to your liking. Add button mushrooms and cook for 1 minute. Season with salt and pepper and the soup is ready to serve.

This post is linked to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.

And also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Tapioca Noodles #2 - 炒薯粉根/茨粉根 II Fried Tapioca Noodles II

托妈妈买的薯粉根昨日只炒了半份，还剩的另一份我就参考食谱书用了不同做法来炒，试了湿版的炒薯粉根，这次就来个干炒的。这版本的炒薯粉根依然是有加入虾米，所以吃起来也是咸咸香香的，不过更特别的是加入蒜苗一起炒，令整盘薯粉根的颜色看起来更漂亮。家里刚买了不少新鲜的虾，所以就豪爽一点用了大虾来炒，嘻嘻，用了新鲜的虾果然不同，特别好吃而且非常弹牙哦！

我习惯吃炒薯粉根时一定要配指天椒，
如果少了的话就好像不对味，
所以一小碟子的指天椒是少不了的。

炒薯粉根/茨粉根
(食谱参考最好吃的面，pg.79，做少许更改)

材料：
薯粉根/茨粉根 250克（炒之前用清水冲洗沥干）
鸡蛋 1粒（大散）
大虾 4只（去壳去肠泥）
猪肉 50克（切片）
虾米 1汤匙（用水冲洗，沥干）
蒜茸 1汤匙
蒜苗  1棵（斜切段)
食油 2汤匙

调味料：
酱油 1/2汤匙
黑酱油 1/2汤匙
胡椒粉少许
清水 1/3杯

做法：
1. 以中高火烧热平底锅，放入油烧热，加入虾米爆香，然后捞出。倒入蛋液，炒至半熟，加入蒜茸炒香。接着加入猪肉，虾和蒜苗拌炒大约1分钟。

2. 把薯粉根和调味料加入，转至大火炒2-3分钟。加入虾米，拌炒至均匀即可熄火。将薯粉根盛碟，乘热享用。


份量：1至2人份




Fried Tapioca Noodles
(Recipe adapted from Tasty Noodles, pg.79, with some adjustments)

Ingredients:
250 g tapioca noodles, rinsed with water and drained before use
1 egg, beaten
4 large prawns, shelled and deveined
50 g pork, sliced
1 tbsp dried shrimp, rinsed and drained
1 tbsp minced garlic
1 leek, sliced diagonally
2 tbsp cooking oil

Seasoning:
1/2 tbsp soy sauce
1/2 tbsp dark soy sauce
Dash of pepper
1/3 cup water

Methods:
1.  Heat cooking oil in a pan over medium high heat. Add dried shrimp and saute till fragrant, dish out. Pour in the beaten egg, fry till almost cooked. Then add minced garlic and saute till fragrant. Add pork slices, prawns and leek, stir fry for about 1 minute.

2. Add tapioca noodles and seasoning. Turn to high heat, stir fry for 2-3 minutes. Add dried shrimp, stir to mix well, then turn off the heat. Transfer to serving plate and serve immediately.

Serving: 1-2

This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.