Easy making日式紅豆桂花豆腐花

I have left some canned red beans at fridge and I also have a small box of 維他桂花味豆腐花, so I just made a very very simple dessert that only need 2 mins.

Ingredients:

維他桂花味豆腐花
罐頭紅豆蓉
花奶

Methods:

Just add the 紅豆蓉 & 花奶 to the 桂花味豆腐花, DONE!! So simple!

My new recipe - 糯米糍

I always want to try to make 糯米糍 at home and so, I tried to search for recipe for this. As I have a can of sweet red bean at home, so, I decided to make 抹茶紅豆糯米糍！

After searching for so many recipe online, basically, there're 3 methods. The most lazy one is to use microwave to make the糯米糰 but I think that should not taste good. The second is much like making 湯圓, just mix all the ingredients first and then 包入餡料, then bring the rice ball to boil. The third one is the most traditional method. You should steam the 糯米糰 and then cool it down. Followed by 包入餡料. I think this method is a bit complicated but should be taste good.

However, among many of the recipe (the traditional one), I found the recipe from Mrs Wai should be the best cos she said, the糯米糍 will still taste soft and good even refrigerate for several days! Here is her recipe:

http://irenechanwai.mysinablog.com/index.php?op=ViewArticle&articleId=147980

綠茶紅豆糯米滋

(My modiflied Recipe)
材 料 : ( 大約 12 - 15 粒 )

1.糯米粉 140 g
2.粘米粉 15 g
3.綠茶粉 5 g
4.糖 55 g
5.油 1 湯 匙
6.煉奶 3 湯 匙
7.水 380 ml
8.熟糯米粉 + 綠茶粉 適 量
9.紅豆蓉 250 g


製 法 :


1.先將糯米粉、粘米粉及綠茶粉過篩, 放入大碗內備用.

2.將水、煉奶、 糖、油煮至大滾，然後慢慢沖入 (1) 的粉內,

快速拌勻成粉糰.

3.將粉糰放在碟上, 隔水蒸20-25分鐘 ,放涼半小時後可以將餡包入.

4.將適量(熟糯米粉 + 綠茶粉)放在碟上, 然後將巳包好的糯米滋放入碟內轆滿椰絲即成.


注 :

1.一 定要帶膠手套才容易包, 否則會好黏手.
2.第二程序的煉奶糖水, 一定要煲到好滾才沖入去粉內, 否則不會成為粉糰, 還要蒸好耐才將粉糰蒸熟.
3. 第三程序, 粉糰蒸熟後要坐冷水令粉糰變涼,效果好過在室溫下放涼.

I have modiflied it a bit to fit my taste. I don't think the 椰子味 will match with green tea, so, I take out the 椰絲 ﹠椰漿。 I replaced the 椰漿 with 150ml water and haven't use any sugar but replaced with 3 tablespoons sweetened condensed milk. For the final product, I didn't use 椰絲 but I've used 炒過的糯米粉和抺茶粉。As the green tea powder is a bit bitter, it can neutralize the sweetness of the canned red bean.

Ha ha, I was succeeded! I just ate the last 2 糯米糍 and they're being refrigerate more 2 days! The 糯米糍 are still very soft and tasty even much better than just made! I think this recipe is good for making cold 糯米糍 and it will be too soft if you ate it right after you made it!

Homemade 豆豉鯪魚蘆筍炒飯

As Sunny needed to on night shift cos he's in the News Department, I need to dine on myself. I decided to make something easy cos I didn't want to wash so many dishes!! I missed the fried rice 豆豉鯪魚蘆筍炒飯 and so I try to use less than half an hour to make it!

豆豉鯪魚蘆筍炒飯材料:

蘆筍粒,
蒜蓉
豆豉鯪魚
冷飯

Methods:

First shallow fried the蘆筍粒, 拿出備用。
Then added the 豆豉鯪魚 & 蒜蓉 and pan fried the 豆豉鯪魚. 用鑊鏟弄碎豆豉鯪魚
Lastly, added the rice and 蘆筍粒 to fry.

It's really so simple but it is tasty!!

Homemade 碗仔翅

I love to eat 碗仔翅 but those we can find have too much artificial favor. Thus, I tried to make this at home without too much corn starch and 味精！

材料：

木耳
雲耳
鹹瘦肉絲
冬菇絲
粉絲
上湯
筍絲 - Optional
竹筀 - Optional
雞蛋白 - Optional
老抽
麻油
胡椒粉

咖哩南瓜雞粒意大利飯 Curry Pumpkin & Chicken Fillet Risotto

This is my third time to make risotto. This time I gonna made a more special one. As I've made some curry powder before, I decided to use my own curry powder to make the risotto.

Homemade Curry Powder

Always find that lots of curry powder sold in market are not good enough. So, I tried to make my own curry powder. I've used more that 18 spices to make it. As I would like to keep this recipe secret, I'll not post the ingredients here. Sorry!!