番薯蛋 Sweet Potato Balls (空气炸锅版 / Air Fryer Version)

一看到MiMi Bakery的番薯蛋时心里就在想我一定要尝试这食谱，刚好家里买了一包Cilembu蜜糖番薯，又甜又绵密，我想拿来做番薯蛋应该会很最适合吧！蜜糖番薯再加上新鲜椰丝，做出来的番薯蛋十分好吃。以前做年糕番薯丸时曾经试过用空气炸锅来炸，这次我也是用同样的方法来炸番薯蛋，不过在炸之前我在番薯蛋表面搽些椰子油，这样炸出来的番薯蛋会更香。


这次准备番薯蛋时我让小宝贝参与其中，小宝贝时常玩Play Dough，所以搓番薯蛋的面团一点也难不倒她，不过搓着搓着，结果番薯蛋都被小宝贝压扁成番薯饼。做好后我们将这些番薯饼煎来吃，想不到用椰子油煎的蕃薯饼特别香，外脆内软。小宝贝对自己动手的蕃薯饼特别有兴趣，几个小蕃薯饼一下子就吃完了，而且吃得很开心。

番薯蛋

(食谱参考MiMi Bakery House，做少许更改)

材料：
番薯 500克（蒸熟压烂，我用Cilembu蜜糖番薯）
糯米粉 200克或更多
有机原蔗糖 180克
新鲜椰丝 150克

做法：
1. 将番薯蒸至软，乘热压烂。
2. 将番薯泥和其他材料混合，揉成面团。
3. 以1汤匙的量匙勺出番薯面团，搓成球状，一直重复做法直到用完所有面团。
4. 把空气炸锅预热至170°C。以椰子油涂抹于番薯蛋表面，然后把番薯蛋排放在空气炸锅的烤盘里，炸大约10分钟或至香脆及呈金黄色即可。盛出，乘热享用！


备注：
*炸的时间视番薯蛋的大小而定，请自行调整。




Sweet Potato Balls

(Recipe adapted from MiMi Bakery House, with some adjustments)

Ingredients：
500 g sweet potato, steamed & mashed (I used Cilembu Honey Sweet Potato)
200 g glutinous rice flour, or more
180 g organic raw cane sugar
150 g fresh grated coconut

Method:
1. Steam the sweet potato until soft, mashed it while it's still hot.
2. Add the mashed sweet potato into the rest of the ingredients and knead into a dough.
3. Using a tablespoon to scoop out a dough and roll into a roll ball. Repeat the process until the dough is used up.
4. Preheat air fryer to 170°C. Coat the sweet potato balls with coconut oil, then arrange the sweet potato balls on the air fryer grill pan. Air fry the sweet potato balls for 10 minutes or until crispy and golden brown. Dish out and serve warm.


Note:
*The time of frying is depending on the size of the sweet potato balls, please adjust accordingly.

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.

椰糖西米布丁 Sago Gula Melaka | Sago Pudding With Palm Sugar

三年前的四月，我开始了我的爱心厨房部落格，椰糖西米布丁是我第一个上的甜品帖子。椰糖西米布丁的做法是从妈妈的食谱书学的。口感QQ的西米布丁淋上香浓的椰浆和椰糖浆，又香又甜，最适合作为辛辣餐后甜品。


其实也有一段日子没吃椰糖西米布丁了，刚好家里有不少马六甲带回来的椰糖，所以我就动手准备这饭后甜品。我用了不沾甜甜圈模型来装西米布丁，一来方便清洗，二来布丁形状也比较漂亮。在厨房准备将布丁倒模在甜品杯时，外面的天气还阳光普照，没多久当我要将准备好的甜品端上楼上拍照时天色却突然暗了起来。由于布丁的份量有限，没办法换隔日才拍，所以我只好临时换背景，希望拍出来的照片不会太暗，结果拍出来的照片都是得调整后才可以见人。

椰糖西米布丁

材料：
西米布丁：
西谷米 200克
水 2000毫升

椰糖浆：
马六甲椰糖 200克（切碎）
水 100毫升
香兰叶 2片（剪段）

椰浆：
新鲜椰浆 250毫升
香兰叶 1片（剪段）
盐 一小撮

做法：
1. 西米布丁：
将2000毫升的水放入锅内煮滚，加入西米以中火煮10分钟，偶尔搅拌一下以防止西米沾锅。10分钟后熄火，加盖让西米静置10分钟。以流动的水冲洗煮好的西米，然后沥干。把煮好的西米勺入模型里，放入冰箱冷藏至定型。

2. 椰糖浆：
将全部材料放入小锅里，以小火煮至椰糖完全溶化，然后过滤，放置一旁待凉，放入冰箱冷藏备用。

3. 椰浆：
将全部材料放入小锅里，以小火煮至微滚即可熄火，取出香兰叶，放置一旁待凉，放入冰箱冷藏备用。

4. 食用建议：
将定型的布丁倒模在甜品杯中，淋上椰糖浆和椰浆，即可享用！


份量：6份




Sago Gula Melaka | Sago Pudding With Palm Sugar

Ingredients:
Sago Pudding:
200 g sago
2000 ml water

Palm Sugar Syrup:
200 g palm sugar / Gula Melaka, chopped
100 ml water

Coconut Milk:
250 ml fresh coconut milk
1 pandan leaf, cut into sections
A pinch of salt

Method:
1. To prepare sago pudding:
Bring 2000ml water to boil, add sago and cook over medium heat for 10 minutes. Stir occasionally to prevent them from sticking to the pot. After 10 minutes remove from heat, cover the pot with lid. Let it stand for 10 minutes. Rinse the cooked sago with running water. Drain and scoop the sago to individual moulds. Chill in refrigerator until the pudding is set.

2. To prepare palm sugar syrup:
Combine all ingredients in a saucepan. Heat the palm sugar over low heat, stir occasionally until the sugar is dissolved. Strain the syrup through a sieve. Set aside and let it cool down, then chill it in the refrigerator until ready to use.

3. To prepare coconut milk:
Combine all ingredients in a saucepan, heat the coconut milk over low heat. Turn off the heat. Remove and discard the pandan leaf. Set aside and let it cool down, then chill it in the refrigerator until ready to use.

4. To serve:
Unmold the sago pudding into dessert bowls. Spoon the palm sugar syrup and coconut milk over the sago pudding. Serve immediately.

Serving: 6

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.

椰子炖燕窝 Double Boiled Bird's Nest in Coconut

上周末整个城市又再被烟霾笼罩着，到底何时才能呼吸到清洁的空气呢？最近我也因为烟霾的关系咳嗽了一段日子才痊愈，就连医生也看看了好几回。在这种天气，喉咙很容易感到不适，最好是喝些滋润的甜品润一润。已经有一段日子没炖燕窝给家人吃了，所以上周末我就买了几粒香椰回家，用这些椰子来炖燕窝。我用了上次的做法，再做少许调整，炖出来的燕窝带点淡淡的椰香，而且喝起来的味道不会太甜，就连小宝贝也很喜欢喝。

椰子炖燕窝

材料：
泰国香椰 4粒
燕窝 2片
香兰叶 4片（剪成2寸段）
蔗糖 1/3杯或适量

做法：
1. 用清水将燕窝浸泡2小时或至发透柔软，将发透好的燕窝稍微用清水清洗，然后沥干。

2. 将燕窝、香兰叶和蔗糖放入炖盅，放入一个深锅内以中火隔水炖2个小时。炖好后将香兰叶取出弃之，把燕窝分成四份，备用。

3. 把椰子顶部切开，保留作为盖子。每粒椰子倒出约1/3杯椰水，以让椰盅里有足够的位子放入燕窝。每粒椰子放入一份燕窝，盖上椰子顶盖，把椰子盅放在烤碗或瓷碗内。

4. 把椰盅放入锅内，以中火炖大约1/2个小时即可。冷热享用均可。


份量：4人份


备注：
**不同的燕窝炖的时间也不同，可参考包装指示或依个人喜好炖至自己喜欢的软度。

Double Boiled Bird's Nest in Coconut

Ingredients:
4 Thai fragrant young coconut
2 pieces of bird's nest
4 pandan leaves, cut into 2 inches sections
1/3 cup cane sugar, or to taste

Methods:
1. Soak the bird's nest pieces for 2 hours or until softened. Rinse and drain.

2. Add bird's nest, pandan leaves and cane sugar to the ceramic double boiled jar, then cover with lid. Place the jar into the pot, fill the pot with enough water, then put the lid on. Double boil for 2 hours over medium heat. When the bird's nest is cooked, remove and discard the pandan leaves, then divide the bird's nest into 4 portions, set aside.

3. Crack open the top of the coconut, pour out about 1/3 cup of coconut juice from each coconut. Place 1 portion of bird's nest in each coconut, cover with the lid, then place the coconut in a ramekin or bowl.

4. Put the coconuts in pot and double boil for 1/2 hour over medium heat. Serve warm or chilled.


Servings: 4


Note:
**You can refer the package instructions for the cooking time of the bird's nest, or you can cook the bird's nest to desired texture.

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.

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.

椰香海鲜冬荫汤 Seafood Tom Yum with Coconut

从小宝贝可以和我们一起用餐后，我和老公就很少在外吃辛辣的食物，多数都会找一些适合她的地方用餐。酸酸辣辣的冬荫汤已有好久没吃了，看回以前的帖子，突然想念起椰香冬荫功的味道了。买了粒椰子在家煮了锅海鲜版的冬荫汤，不但可以解嘴馋，还可以让我从新拍些照片，因为之前拍的那些照片实在有点差强人意。


今天就是第一天没有帮佣的日子，暂时看来还可以应付，不过就需要好好策划我的时间。虽然说之前也有试过需要自己做家务，不过近两年多来家务都有帮佣代劳，所以我都一直处于比较轻松的状态。由于现在有了小宝贝，再加上小朋友肯定不会乖乖地坐在那里等你做完家务，所以吸尘方面就买了架机器人吸尘器代劳，这一来就节省了一些时间，也可以确保地上时常保持干净。以后可能就得花多一点时间在家务上，上部落格的时间就需逐渐减少了。

椰子是在Aeon 买的，现点现开，
负责开椰的工人将整个椰肉球完美地取出，
看了真的让人满心欢喜。

椰香海鲜冬荫汤

材料：
老虎虾 8只（去肠泥，保留虾壳及尾部）
墨鱼 350克（去内脏，洗净，切圈）
香茅 4支（斜切片）
南姜 5片
疯柑叶 6叶（撕半）
灰蚝菇 150克
金针菇 150克
嫩粟米 100克
朝天椒 3个（稍微拍一拍）
鱼露 1/3杯或适量
青柠汁 1/3杯或适量
泰式辣椒酱 3汤匙或适量
新鲜椰浆 1杯
新鲜嫩椰子 1粒（取椰肉及椰水，椰子保留下来当做盅，椰水大约1 1/2杯）
虾高汤 5杯
芫茜 适量

份量：4人

做法：
1. 将椰水和虾高汤倒入汤锅里，以大火煮至滚，然后调至小火，加入香茅，南姜和疯柑叶煮15分钟至香味出。然后再拌入泰式辣椒酱，加入指天椒和以鱼露调味。

2. 调至中火，加入金针菇、灰蚝菇和嫩玉米，煮2-3分钟。把虾和墨鱼加入，继续大约煮1分钟。倒入椰浆，煮至滚。熄火，倒入青柠汁和加入椰肉，搅拌均匀即可。盛在碗里，撒上芫茜，伴与白饭，乘热享用。




Seafood Tom Yum with Coconut 

Ingredients:
8 tiger prawn, cleaned, deveined and trimmed, keep the shells and tail intact
350 g squids, cleaned and cut into rings
4 stalks lemongrass, sliced diagonally
5 slices fresh galangal
6 kaffir lime leaves, torn into pieces
150g grey abalone mushroom
150g enoki mushrooms, ends trimmed
100g baby corns
3 fresh red bird’s eye chilies, crushed
1/3 cup fish sauce, or to taste
1/3 cup fresh lime juice, or to taste

3 tbsp Nam Prik Pao, or to taste

1 cup fresh coconut milk
1 fresh young coconut, pour out the coconut juice and scoop out the flesh, reserve the shell for later use (about 1 1/2 cup coconut juice)
5 cups prawn stock
Cilantro leaves, for garnishing

Methods:
1. Pour the coconut juice and prawn stock into a pot, bring the stock to boil. Turn to low heat, add lemongrass, galangal, and kaffir lime leaves, simmer for 15 minutes until fragrant. Then stir in the Nam Prik Pao, add the bird’s eye chilies and season with fish sauce.

2. Turn to medium heat, add enoki mushrooms, grey abalone mushroom and baby corns, cook for 2-3 minutes. Add prawns and squid, cook for about 1 minute. Add coconut milk and cook till boil. Turn off the heat, add in the lime juice and coconut flesh. Stir to combine well. Transfer to serving bowls. Garnish with some cilantro leaves. Serve immediately with steamed rice.

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.