素娘惹粽，养生粽~ 端午节快乐！

记得小时候，每逢端午节来临时，我，爸爸， 哥哥和妹妹都会齐齐帮妈妈切肉和其他要包粽子的材料。粽子做好好后，满屋子都闻得到香香的粽子味。爸爸和哥哥可以以粽子当三餐哦，而且一次都至少吃上两个！真够吓人的！

现在我们已不大吃肉了，所以都包成素粽了， 但仍然是娘惹粽。爸爸是峇峇，妈妈嫁给爸爸后就学会包娘惹粽，所以我们是从小就吃娘惹粽的。因此，端午节一定要有娘惹粽， 其他口味的粽子就比较少尝试。

大概三四年前，我开始跟妈妈学包粽子。去年就大胆尝试做这种“养生粽”。粽子里头有白果，枸杞，栗子等材料，所以 我称它为养生粽。 家人还蛮能接受的，所以今年继续延续。

今天是端午节，不知道大家已经吃了几个粽子了呢？我虽爱吃粽子，但怕吃多了会发福啦！唉，女人就是过不了这一关啰，哈哈。。。 在这里，祝大家端午节快乐！

碱水粽+ kaya= 绝配！

端午节又要来临了，真快！看到家家户户都在包粽子了，我家也不例外。这是我帮妈妈包的碱水粽。 吃碱水粽，我一定要配咖椰的，对我来说，那是绝配哦！所以那天就自制咖椰了！

 

 

 咖椰食谱可参考这里

素蒸三饺（角）

喜欢吃饺子水饺，但却从没做过。水饺面是我爱吃的面食之一。尤其当吃到那种里头包了一整只虾还加了韭菜的水饺， 那真是让我惊喜。因为现在这年头，什么都缩水了，连食物的品质也不比从前。有时候，明明叫的是水饺，来的却是里头根本没虾的类似云吞的假‘水饺’， 真令人失望。

今天兴起，便想自己动手包饺子。但因为今天我吃素，所以做的是素饺。这里与大家分享皮的做法。

饺子一定要配姜丝乌醋才美味。

这个让我想起小时候玩的five stones, 哈哈

食谱 （原之《包饺子真简单》

饺子皮材料：

中筋面粉250克，滚水110cc, 冷水40cc

做法：

1。面粉放入盆内，冲入滚水，用筷子以同一个方向搅拌。

2。加入冷水，继续搅拌，让粉和水混合。

3。用手搓揉面团至不粘手。

4。把面团放在桌面用力搓至表面光滑。盖上保鲜膜，静放20分钟。

5。把面团分割成小块，擀成中间厚，旁边薄的圆形状。

6。饺子皮放入内陷包成饺子，大火蒸8-10分钟即可。

素内陷材料：

素肉，上海青菜，香菇，红萝卜粒 （份量依个人喜欢加减）

把所有材料混合一起，加入调味拌均。

调味：蚝油，麻油，胡椒粉

UPdates

好久没上来更新部落了，最近真的比较忙。这是最近的作品。。。

白土司



黑芝麻皇冠面包

小土司

这是端午节包的粽子：娘惹粽，碱水粽和养生粽

Dumplings galore and kaya (碱水粽, 娘惹粽, 咖椰）

It's Dumpling Festival again this Wednesday. Nowadays, there are dumplings with a variety of flavours with some really exotic ones. I have never tried those innovative creations and still prefer the traditional type. As my dad is a Baba, I would consider myself a half nonya. From young, I have grown up eating nonya dumplings made by my mum and somehow or other, I cannot accustomed myself to accept other types of dumplings. But I like the teochew style dumplings which my maternal grandmother used to make. The teochew dumplings encase ingredients like pork, chestnuts, mushrooms and most importantly, tau sar. However, ever since my grandmother passed away many years back, I rarely have the chance to savour the teochew dumplings again.

One other must have in my family is 'kee chang'. It is healthier and does not contain any traces of oil. For me, 'kee chang' goes really well with kaya and I cannot do without kaya if I were to eat 'kee chang'. Without kaya, I would rather not eat 'kee chang' at all! That's how fussy I am with my affair with 'kee chang'. I must confess that I do not know how to make nonya dumplings and kee chang. It was always my mum who does the frying of ingredients, preparation and wrapping. I am just her assistant for such occasions, helping with washing of leaves and cutting ingredients. I started learning the wrapping skill about 3 years back. Now, I have been promoted (by myself) from just helping with the cutting to wrapping the dumplings. So knowing that my mum will be making the dumplings this weekend, I decided to make my kaya to accompany my kee chang. Making kaya is a tedious task which requires patience, stamina (to keep stirring constantly for an hour or more) and the sheer love of it. The irony is, I am not a great fan of kaya. The only time I can't do without it is when eating 'kee chang'. Weird, isn't it?

These are the 'kee changs'

And nonya dumplings