南瓜饼

那天偶然间看到这个食谱，而家里刚好剩下南瓜，就决定利用剩下的南瓜来做这个小吃。这个食谱很简易，很容易做。味道方面，我觉得吃不出有南瓜味，只是淡淡的微甜，但是芝麻在齿颊留香，所以对我这个较喜欢清淡口味的人来说还蛮喜欢的！

豆沙包

芒果优格螺旋小面包 素五香 艾草粿

最近爱上做螺旋形状的面包，觉得很可爱。这次用了芒果口味的酸乳饮来做面包，还有淡淡的芒果味。。。

这素五香是我一直很想试作但都迟迟未动工的。 那天决定不再拖了，就买了芋头来做。味道还可以，只是嫌粉放得不够，太软了

再做艾草粿，这次不拿去搅烂，而是剁碎，反而觉得味道不够重。我还是觉得搅烂的比较好吃。

艾草粿

不是每个人都可以接受艾草的味道， 但我喜欢！

卫塞节快乐

寿桃。。。

素鸡包

素菜包，枸杞发糕，芝士面包

又做包了！哈哈，因为要练习捏包的技巧，所以决定再来做包。这次小有进步，但是还是不满意。一定要再接再厉！

这是用来拜拜的。这个发糕我加了枸杞子。

面包不可少！芝士面包我最爱！

咖哩包

做包做上瘾了，今天又来做咖哩包。其实是想多练习整型和捏法，希望能做出较像样的包。觉得今天还小有进步， 但是还是不满意。我怎么都捏不出中间有个口的型状，看来还是要多多练习才行！另外，为什么蒸好的包总会裂开？唉。。。 我可不是做香港包啊！

丑丑的包子和薏米白果腐竹糖水以及竹碳土司

这其实是前天做好的。包子是素的，因为要拿去清明节祭拜祖先。 好久都没做褶捏的包子， 又退步了。褶出来的包子好丑啊！而且，蒸好后都扁掉了。一直很好奇为什么自己做的包子总是无法象外头卖的一样立挺？ 是包皮的关系，还是捏法的原因呢？看来，我得多研究研究，必找出答案。。。

这是一道我很爱的甜品。我喜欢把腐竹煮到它溶在水里，好像豆浆一样。外头买的多数是还可看到一小片的腐竹。但我喜欢这样的味道。

这是今天新鲜烘制的面包。听说竹碳有排毒的功能哦！但是真的在我身上好像没什么功效耶！

好看不好吃

我很喜欢吃包子，所以包也是我常做的。我做过几次香港开口包，用了几个食谱，但还是不满意那口感。为什么总是在一冷却后就硬邦邦的，而且很松但不软。是应该这样子的吗？应该不是吧！唉，虽然这次做的笑得蛮美的，但那包皮就是令人失望。不知道茶楼餐厅的香港包到底放了什么， 才会那么软呢？

猪肠粉

前几天在网上看到网友做的猪肠粉，心就想要试做。今天，就拿了抄下的食谱来试做。本以为会话很多时间，但其实还蛮快就做好了。或许是我只做半份，所以特别快把！

味道还不错，但不是那种港式的款。而我本身也较喜欢这种味道。妈妈试了也觉得不错。哈哈，没想到我也会做猪肠粉。。。

Kueh Pisang

This is one of my favourite nonya kueh when I was a teenager. However, it is difficult to find this kueh nowadays. Even if you can find, most of those sold are not palatable, either the kueh is too hard or it is not fragrant enough. I have this recipe which I think makes the kueh to a perfect T, not too hard nor too soft. At least, to me, this is the most perfect recipe that I have gotten for this kueh. So I am sharing this recipe for those who would like to try. It is pretty easy. So do give it a try.

Ingredients:

(A)

200g Thick coconut milk

350g water

80g sugar

(B)

90g Hoon Kueh Flour

200g water

(C)

4pcs of bananas cut into slices

Banana leaves cut into 15cmx20cm

1. Mix (B) till smooth.
2. Boil (A) till sugar melts. Slowly pour in (1), stirring all the time with low heat.
3. When the mixture thickens, remove pan from heat.
4. Spoon about 2tbs of mixture onto banana leaves. Top with a slice of banana. Spoon another 2tbs of mixture on top of the banana.
5. Wrap the banana leaf up into a rectangle parcel.
6. Chill in the fridge till set. Enjoy!

      

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

Mantou

Mantou is just like plain bao without any filling. Like bread, it tastes good if you spread jam or peanut butter on it. But I like it just plain so that I can taste the aroma of fermented dough. These mantous are made using the same recipe as the one I used for making the porcupine baos some time back.

Steamed buns (小兔子刺猬包)

I shaped these steamed baos into rabbits and porcupines. I guess my shaping skills still need sharpening as some of these baos look out of shape. Nevertheless, they taste good.































300g Hong Kong flour
11/2tsp baking powder
1/2 tbsp yeast
60g sugar
125ml water
1tbsp shortening
Filling: red bean paste/lotus paste (divide into balls of 30g each)

1. Mix all ingredients in a mixer and knead till smooth. Let dough rise for 1 hour or double in bulk.
2. Divide dough into equal pieces of 40-50g each (depending on how big you want your baos to be).
3. Enclose dough with red bean or lotus paste. Shape baos into oval shape. Snip ears and tails for rabbits. Make tiny snips on the dough to make the needles on the porcupine's body.
4. Let bao prove for about 25 mins
5. Steam for about 10-15 mins over rapidly boiling water.
6. Dip tip of chopstick into red colouring and dot on the bao to resemble the eyes.

From the past....

Maltese cheesecake

Sushi bread

English Tea Bread

Shou tao

Strawberry mousse cake

Tiramisu