我的迷你马来糕(Ma Lai Koh)

我取名叫“迷你马来糕”，因为份量很小，大约切成10个马来糕而已。吃多也容易腻，一人两块刚刚好咯。
食谱是网友sock peng妈妈的收集，我要到后就试了。第一次失败，因为把“菜油”(margerine)当成是食油（cooking oil), 结果面糊怎么也蒸不熟，水水的，真失败！

经过我本身改良的材料和分量：

castor sugar 100g ( to cook caramel sugar)

margerine 50g

cooking oil 30g ( i use corn oil)..less guilty mah!

low protein flour 130g (面粉不要太多，不然蛋糕不能鬆软）

carstor sugar 90g

egg 2 units ( Grade B or C)

Baking Powder 3/4 tsp

Baking Soda 1 tsp

UHT low fat milk 150ml (记得用低脂的，减少犯罪感啦）

作法如下：懒性又发作，所以区区cut and paste就贴上来了。。。嘻^-^

试试看吧。。。

红烧排骨

红烧排骨变通自红烧牛肉，作法相同。

今晚会来一盘红烧排骨干捞面，加些菜心和葱花，就是一餐丰盛的爱心晚餐了。

材料：

spare rib 500g

2 small size tomato

1 medium size carrot (optional), cut in cube

3-4 clove of garlic

1 stalk spring onion

2 small shallot （红葱头）

3-4 slice of old ginger

1 tbsp of 李锦记辣豆瓣酱 (如果没有，用一般豆酱代替）

1/2 tbsp brown sugar

pinch of salt

1 tbsp siao xing wine

3 star anise （八角）

1.5 tbsp soy sauce

dry chili 3-4 pcs（soak in hot water)

Method:

1. 汆烫排骨30秒，将排骨清洗干净。下油锅略炒。

2。盛起排骨，余下的油爆炒青葱，蒜头，红葱头，姜片, 辣椒干。。稍炒片刻，再下豆瓣酱略炒香。

3。盛起爆香的（2），下锅炒对半切的tomato，carrot, 再将排骨和（2）倒回锅子。

4。加盐，糖，绍兴米酒，八角，酱油，400ml 水入锅，盖好，焖煮30-45分钟，至排骨软透。如用pressure cooker, 20分钟搞定。

Korean Potsticker (Mandu) 韩式锅贴

William 和Hyun-e的混血女儿，Maya
金柳廷在包饺子，饺子下热锅就变名称锅贴。

三个韩国妈妈谈笑风生
女主人Hyun-e(朴汀现),嫁来大马已9年，老公是大马Sri Langkan后裔。

锅贴煎好了，沾着乌醋芝麻酱料吃，很入味。

韩国锅贴的材料：

水饺皮一包（任何超市都有卖，不需自己弄）

多多白菜， 切丝

青葱，切丝

水豆腐一个，捏烂

冬粉少许（烫熟）

绞猪肉

麻油

酱油

糖/盐

全部材料拌好腌最少一小时。

饺子包法依你个人喜好，热点油，下锅小火微煎至金黄色，加半杯水入锅，中火把锅贴煮至干水，趁热上桌。

Korean Pancake (Pajeon) 韩式煎饼

一直很想吃吃韩式煎饼，今天总算吃到了！韩国朋友Hyun-e今天邀请了两个韩国妈妈和我去她家作客，我特别点了这一道。她还准备了韩式的锅贴，风味和日式/中式完全不同！

以下是韩式煎饼的材料：
180gram 面粉（过筛)

140gram 白开水

1粒蛋

多多青葱,切成1寸长

虾仁，去壳，对半切开

sotong，切幼幼

红萝卜，切丝

芝麻少许

盐少许

楜椒粉少许

Dipping sauce: (全部酱料少许，你可以自行调配到你喜爱的口味!)

soy sauce

black vinegar/乌醋

sesame oil

chili/parika powder/辣椒末

pinch of sugar

sesame seeds

Method:

1. In a large bowl, mix flour, water, egg to a smooth batter. if necessary, add a little more water to get the consistency of a thin pancake batter.
2. Add the prawn, sotong, half of the spring onion, carrot, sesame seeds, season with salt and pepper.
3. Heat a pan over medium heat, and pour a little oil in. Spoon enough batter into the pan to make a thin pancake.
4. Sprinkle a little chopped spring onion over the pancake to cook for 3-4 minutes until bottom is lightly browned. Flip the pancake over & allow the other side to cook, pressing down lightly with a spatula to make sure the surface is evenly browned.

我最近狂扫的食谱书籍

每一本都是我贴心推荐的好藏书，大马出版，更具大马道地口味！全都是在大众书局血拼回来的胜利品。

超简单又易做的柠檬优格马芬(Lemon Yogurt Muffin)

Ingredients:
100g cake flour (sfited)
1 tsp Baking Powder
47g castor sugar
50g unsalted butter
1 egg
1oog plain yogurt
2 tsp lemon juice
1/4 tsp vanila essence

Method:
1. Melt Butter with Sugar. Add in egg, whisk, egg lemon juice and vanila essence and yogurt. Mix well with hand whisk.
2. Fold in cake flour and baking powder, mix well.
3. Preheat oven for 180'c. Bake at 180'c for 25min.

我今天煮的大牌档菜：泰式炸鱼 (Thai Style Fried Fish)

Ingredients:
1 red Tilapia Fish (i used Merah Block, bought from Tesco)
3 cups oil for deep frying

Ingredients A:
1 shallot, shredded finely
1 tbsp shredded red chili
1/2tbsp shredded kafir lime leaves
1tbsp chopped lemongrass

Sauce (Mixed)
3 tbsp fish sauce
3 tbsp lime juice
1tbsp sugar
1tsp chopped chili padi
100ml boiling water

Method:
Heat up oil for deep frying, deep-fry dish until golden brown and crispy. Dish out and drain. Arrange onto a platter.

Mix ingredients A and put on top of fried fish. Pour over prepared sauce and serve immediately.