Parsnip Soup

Yummy Healthy Creamy Parsnip Soup  

今天雨下了一整天，冷飕飕的天气，正好来碗热腾腾的Parsnip Soup。以前我没吃过parsnip，是老公说他喜欢吃，还教我怎么烤来吃。后来在餐馆喝过这汤，很喜欢它淡淡的香味。Parsnip中文叫欧洲萝卜，也叫防风草根，跟胡萝卜是近亲。Parsnip有丰富的Vitamin C、B、钾Potassium、叶酸folate、锰manganese和可溶性纤维，可帮助控制胆固醇、血糖、防止骨骼疏松，失智等疾病。

Ref: http://www.jamieoliver.com/recipes/vegetables-recipes/spicy-parsnip-soup

Vietnamese Chicken Soup Noodle - Pho Ga

This aromatic soup is so yummy！

前年去河内参加研讨会，一直对那里的果条汤念念不忘，今天终于自己试着煮。将所有香料（丁香、八角、桂皮、小茴香、小豆蔻）烤香，姜、洋葱用火烧烤过，然后加入鸡肉鸡骨架，鱼露、少许糖、清水熬两小时；吃的时候撒些芫荽、青葱、豆芽，再蘸些红辣椒、酸甘，鱼露做成的汁，真的好好吃！

Vietnamese Chicken Noodle Soup: Pho Ga

Serves: 4

Ingredients :

Broth Ingredients:

1 chicken carcass

2 chicken wings

2 chicken breast, skinless

water

large pot

1 medium yellow onion, cut in half and do not peel

1 large piece of fresh ginger, do not peel

Broth Spices:

1 tsp. coriander seed

2 green cardamom pods, bruised

1 whole star anise

1 cinnamon stick

5 whole cloves

Additional Ingredients and Garnishes:

1 tsp granulated sugar

2 tbsp. fish sauce

rice noodles cooked according to package instructions

lime wedges

fresh cilantro leaves

fresh mint leaves

scallions sliced

sliced chile

bean sprouts, I don’t usually add them

Instructions: 

Start the broth:

Place chicken pieces and water in a pot with enough water to cover. Bring to a boil. Use a colander to drain the chicken and discard the broth. Set the chicken pieces aside. Rinse/wash the pot out or have a new clean pot ready to use. Next rinse off the chicken pieces then place back inside the pot.

Charring the onion and ginger:

The ginger and onion need to be charred. Place them both over an open flame/gas stove flame, or on top of a very hot griddle, or they can also be charred under the broiler setting in the oven. Turn the onion and ginger to char evenly throughout. (I used an open flame and it took me about 8 minutes.) Set aside to cool down.

Toast the spices:

In a clean pan dry roast the spices to bring out the scents and flavors. Roast for 2 minutes stirring often to prevent burning. Remove from pan and set aside to cool.

Now back to the charred ginger and onion.

Peel the onions, and using a knife gently scrape away the charred ginger skin. Cut the ginger into 4 chunks and use the flat edge of the knife to bruise the ginger.

The final broth:

Place the ginger, onions, cooled spices into the pot with the chicken pieces. (Alternatively the spices may be placed inside a spice bag before putting in pot.) Add 2 liters or about 8 cups of water to the pot. Then add the 1 tsp granulated sugar and 2 tbsp. fish sauce. Cover and bring to a boil, once boiling reduce heat down to medium low and leave a small crack to allow steam to escape. Simmer the soup for at least an hour, longer if time allowed. I simmer my pho for about 2-3 hours. The longer the better.

Serve:

Once the soup has finished simmering, strain and discard the spices and carcass — NOT THE BROTH. Thinly slice or shred the chicken breast. Add some cooked rice noodles to the soup bowls then ladle the chicken broth over the noodles. You can either serve the additional garnishes on the side so everyone can add their own or top the soup with them.

 Recipe：http://www.spiciefoodie.com/2013/10/15/vietnamese-chicken-noodle-soup-pho-ga/

姜醋排骨 Chinese Black Vinegar & Ginger Spare Ribs

材料： 

排骨约600-700克
黑醋 6 汤匙
上珠油两汤匙
冰糖40克
姜7片
清水

做法：
将所有材料放入锅内，加入清水（稍微盖过排骨），先用大火煮沸后再转中小火，煮至酱汁浓稠即可（大约一小时）。

参考食谱：
http://www.dodocook.com/recipe/49173

Seabass with Fried Garlic & Fermented Bean 香蒜豆酱蒸鲈鱼

最讨厌煎鱼了，所以用蒸的，自己乱乱煮的香蒜豆酱蒸鲈鱼，好吃！

材料：

鲈鱼一条

豆酱两汤匙（去掉水，剁碎）

蒜4瓣（剁碎）

少许葱花

食油

做法：

１）将鲈鱼洗净放入蒸锅中蒸至鱼熟（大约８分钟，具体时间根据鱼大小决定）

２）将食油倒入热锅，将蒜煎至金黄捞起备用，让食油留在锅中。

３）将豆酱倒入热油锅炒香至深褐色，将先前煎好的蒜倒入锅中搅拌均匀。

４）将搅拌均匀的豆酱和香蒜铺在鱼上面，撒上葱花趁热上桌。

注：豆酱的味道已经够咸，无需另加酱油或盐调味。　

Guacamole Dip

Ingredients：One ripe tomato, one ripe avocado, one small onion, small punch of coriander, half lemon, chilli (optional), salt & pepper to taste

For instruction, please refer to recipe from http://www.bbcgoodfood.com/recipes/9088/bestever-chunky-guacamole

Chilli Crabs 辣椒螃蟹

Finally, I managed to cook this Singapore national dish - Chilli Crab, it sooooo yummy! We bought these live crabs from Canton, only £10 for 3 big crabs. 呵呵，我终于煮了这道辣椒螃蟹，真是太美味了！三只大螃蟹才10英镑，很便宜！活生生的螃蟹，看起来好吓人，我不敢杀，还好有Johnathon 帮忙。看！我们吃得好满足！参考食谱：Recipe: http://www.sbs.com.au/food/recipes/singapore-chilli-crab

Chilli Crab

Modified recipe from: http://www.sbs.com.au/food/recipe/130/Singapore_chilli_crab

Serving 4 pax

·       3 large crab

·       4 brown onions, roughly chopped

·       8 shallots

·       6 clove of garlics

·       1 inches of ginger

·       10 small red chillies  (remove seeds)
         5 red chilies (finger size, remove seeds) 
·       125 ml cooking oil

·       thumb-sized piece of belacan (I used belacan chilli instead)

·       1½ tbsp white vinegar

·       1 tbsp of fermented soy bean豆酱 (lightly chopped)

·       1½  tbsp of oyster sauce

·       3 large tomatoes chop into cube

·       600 ml tomato puree (I used one tin of 450ml)

·       5 tbsp tomato sauce

·       100 ml light soy sauce

·       60 g (⅓ cup) sugar

·       1 tsp salt

·       1 tbsp cornflour or potato starch, mixed with 200 ml water

·       2 eggs

·       coriander leaves

Preparation

·       Remove the crab’s top shell (retain for garnish if you like) then chop the crab into quarters. Crack the claws to allow the flavours to get in. Wash the pieces well.

·       Blend the onion, garlic, ginger, shallots and chilli to a puree in a food processor.

·       Heat the oil in a wok and add the puree from above  and the belacan (optional) and fermented soy bean fry until most of the liquid evaporates.

·       Add the vinegar, tomato cubes, tomato puree , tomato sauce, soy sauce, sugar and salt and mix through.

·        Add the crab and cook over high heat until the shells turn red.

·       Add the cornflour followed by the egg and gently stir through to thicken the sauce. Garnish with coriander.

芋头雪糕

以下是Liew Siew Choo妈妈的食谱，括号里面是我自己调整过的分量：

材料A：

芋头 100g （我用了200g）

Dutch Lady 牛奶 250ml (其他牌子的牛奶也可以）  

材料B：

蛋黄 3粒

幼糖 40g （这是微甜的分量，可根据自己喜好增加）

芋头香精 1小茶匙 （我没有芋头香精，以香草香精取代）

紫色色素 少许 （我没放）

材料C：

植物性奶油 350g （我用同等分量的double cream鲜奶油）

做法：

1）先将芋头蒸熟，倒入牛奶用搅拌机打至滑。

2）蛋黄和糖搅拌至滑，倒入（1）搅拌均匀。

3）开小火煮至起小气泡，煮时要不停的搅拌，过滤待冷。（我省略了过滤的步骤）

4）把植物性奶油打发，加入香精和紫色色素（我没放香精和色素）。

5）将打发过的植物性奶油加入芋头混合料搅匀。

        6）倒入容器里，放入冰格冷藏隔夜或至凝固即可。（我每隔一个小时那出来搅拌均匀再放回冰格，总共搅拌了三次，这样做是为了避免有冰沙）

Matcha Azuki Bean Ice Cream 抹茶红豆雪糕

请到以下网站观看录像，每个步骤都交代得很清楚：　

I took the recipe from youtube at: https://www.youtube.com/watch?v=Wzb2DwOLKcI 

In the video, you can see how this ice cream is made step by step. However, it did not add azuki beans, I add it myself because I like the combined taste of matcha & azuki bean.

Ingredients材料:

2 Tbsp Green Tea Powder  抹茶粉2汤匙

¾ cup of Fresh Milk牛奶3/4杯

2/3 cup of Sugar (I reduced it to 1/3 cup instead) 幼糖2/3杯（可减至1/3杯）

¾ cup of Heavy Whipping Cream (I used light double cream) 鲜奶油3/4杯

3 Egg yolks蛋黄三个

½ cup of Cooked Red Bean, lightly pressed 煮熟的红豆半杯（稍微压扁,要不然冰冻后的红豆会很硬）

做法：

１）将抹茶粉、一汤匙幼糖和两汤匙牛奶放入小碗，搅拌均匀。

２）将其余的牛奶放入一小锅中稍微煮热，然后将先前搅拌好的抹茶粉倒入锅中的热牛奶，搅拌均匀。

３）将蛋黄和其余的幼糖用打蛋器打发至两者完全融合在一起，然后将之倒入装热牛奶的锅中搅拌均匀，稍微起泡后就可以关火。用筛将锅子中的混合物过滤到另一个锅子，然后将锅子放在另一个装冷水的容器中，等锅中的混合物冷却后，将之放在冰箱里大约20分钟。

４）用打蛋器稍微打发鲜奶油。20分钟后，将锅子从冰箱取出，将打发过的鲜奶油倒入锅内，然后搅拌至完全均匀，将混合物放入有盖的盒子，放入冰冻格４小时，间中每隔一个小时把盒子从冰冻格取出来搅拌均匀。最后一次才加入压扁的红豆再放入冰冻格。

注：如果嫌麻烦，可以省略掉红豆。　

Methods:

(1) Add one table spoon of sugar with matcha tea powder together in a cup, add 2 tbsp milk and mix well with a spoon or small spatula.

(2) Put remaining milk in a saucepan, heat it up a little, then add the mixture from (1) and mix well.   

(3) Mix egg yolks with the remaining sugar using hand-held mixer.

(4) Add the mixture from (3) into the milk in saucepan and stir until all ingredients mix well thoroughly, then sieve it with a siever, after that cool it with cold water, put in the fridge for 20mins.

(5) After 20 mins, take out the mixture from fridge. Use a hand-held mixer to lightly beat whipping cream, then add it into the mixture taken out from fridge and mix them well with a spatula.

(6)  Place the mixture into a container, cover it with lid or aluminium foil. Place it in the freezer for 4 hours, take it out every hour and stir it thoroughly and return it to freezer. At the last round, stir in cooked & pressed azuki beans (red beans) and mix well.

(7) When it is done, scope out the ice cream, if you like, add a teaspoon of azuki bean paste on the plate then serve. It tastes really nice! 

Remarks: To save work, you can just make this matcha ice cream without adding the azuki bean. 

Chilli Lemongrass Chicken 干炒香辣香茅鸡

香辣香茅鸡

谢谢Ah May Lee的食谱，以下是根据我自己的口味稍稍做了些调整：

材料:

鸡一小只，斩件待用

A: 小葱仔25粒

     蒜头15粒

     红辣椒10条

     小辣椒100g（我没放）

     兰姜10g

     黄姜10g （我买不到黄姜，只好用普通的姜）

B: 香茅3支拍扁

    枫甘叶5片（Lime leaves稍微撕碎）

    番茄1个(切丁)

调味:  ABC醬油３汤匙

          生抽3 汤匙

          盐半茶匙

          糖半茶匙

做法:

将A 材料搅烂；

热油锅，用小火把A 和B 材料炒出香味；

放入鸡肉翻炒均匀，再加调味搅均匀；

用小火焖至鸡熟（约25-30分钟）即可；
间中要不时翻炒一下，无须加水。

注1：大家可根据自己的口味加减盐和辣椒的分量。
注2：鸡肉别切得太大块，比较容易入味。
注3：上午煮这道菜，到了傍晚（或隔夜），风味更佳。

Mee Rebus

人在国外，想吃Mee Rebus，这里的Cafe Malaysia也没卖，

只好自己动手做咯！

Mee Rebus

Recipe from: 

http://www.asianfoodchannel.com/recipe/2618-mee-rebus

The quantity of the original recipe is very large, so I reduced it to 1/4 of the original quantity. However, after reducing, the quantity is still quite big in my opinion, I think it could serve up to 6 - 7 pax. 

  

Ingredients

30ml cooking oil

1.5 small packets Meat Curry Powder ( I used about 5 table spoons)

250gm pork, cubed, include bones and fatty meat (I use chicken instead)

1 Tbsp fermented Soy Bean Paste

1 ripe Tomatoes, roughly chopped

1 ripe Tomatoes, cubed

1 cm Galangal (Lengkuas or Blue Ginger), lightly bruised

400gm Sweet Potatoes, boiled until soft and mashed until smooth (I suggest to use blender)

400gm Potatoes, boiled until soft and mashed until smooth (I suggest to use blender)

1/2 cups  Roasted Pounded Peanut

2 sticks of celery – finely chopped

Water (as much as is required to make the gravy) – I suggest abt 1.2 to 1.5 litre

Paste Ingredients  ( to be finely pounded)

4 Shallots (Small Red Onion), finely pounded

2 Garlic cloves, finely pounded

0.5 cm fresh Ginger

Garnishing Ingredients

700gm  Yellow Egg Noodles

100 g Bean Sprout (Tau ge), blanched

1 blocks Bean Curd (Tofu, Tau hu), fried and cut into small cubes

1 hard-boiled Eggs - halved

2 Coriander (Cilantro, Chinese Parsley or Ketumbar), finely chopped

1.5 Spring Onion (Scallions), finely chopped

1/4 cup  crisp-fried Shallots

2 Calamansi Lime

1.5 Chilies, sliced thinly

Methods

Heat Vegetable Oil in a pot and stir fry the Paste, till light brown.

Add in Meat Curry Powder Paste, mix well, and then add in the Beef.

Render all ingredients in pot well.

Add in fermented Soy Bean Paste, and sauté the Beef until the oil begins to surface.

Add in water, Cubed Tomatoes, Galangal, Mashed Potatoes, and Mashed Sweet Potatoes.

Stir until the Mashed Potatoes and Mashed Sweet Potatoes dissolve into soup.

Add in Celery, Toasted Pounded Peanuts, and Tomato. Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.

Note:

If gravy is not thickening, add in some cornstarch to thicken it. Mix a tablespoon or two of cornstarch and mix them thoroughly with some water, and pour into the gravy. Serve gravy with the Garnishing Ingredients.

Cheese Strawberry Ice Cream 芝士草莓雪糕

平时极少吃冷食品的我也忍不住试一试这个食谱，简单又好吃！谢谢Karen Ling的食谱：
http://www.dodocook.com/recipe/48987

以下是我自己调整过的食谱：

材料A

低脂奶油奶酪(light soft cheese) 250g

低脂希腊优格(low fat greek yogurt) 200g，也可用一般的原味优格

白糖 30g（这是微甜的分量，可随自己的喜好增加）

香草精华(vanilla extract)1茶匙

材料B

新鲜草莓100g，切丁

低脂鲜忌廉(light double cream) 100ml

材料C

甜饼干(Digestive biscuit) 2片，掰成碎塊

1) 将soft cheese于室温软化待用。

2) 将材料A (soft cheese、yogurt、白糖、vanilla) 用电动打蛋器搅拌蓬鬆均匀。

3)  加入材料B（草莓丁和鲜忌廉）搅拌均匀后，冰凍4小时，但每隔1小时要拿出来徹底搅拌一下，再放回冰冻格。这样做是为了使雪糕滑嫩，没有冰渣。

4)  4小时后，加入甜饼干搅拌均匀，继续冷凍1小时即可。

注1：要serve的时候，如果冰冻的雪糕太硬，可以拿出来等雪糕稍微软一点儿再serve。　

注２：这个食谱用的糖很少，草莓多，所以味道偏酸。大家可以随自己的喜好增加糖或减少草莓。

Macha Pancake 自制红豆馅抹茶煎饼

抹茶和红豆真是绝配！

抹茶红豆煎饼

材料（可做大约28小煎饼）：

自发面粉self raising flour 180g、鸡蛋4个、幼糖40g、蜜糖2大匙、牛奶6大匙、抹茶粉1-1/2 汤匙

做法：

1） 将鸡蛋打入一个大容器，将之搅拌均匀（无需打发），加入蜜糖与糖搅拌至糖完全溶解。

2）另外拿个大容器，放入自发面粉，再加入抹茶粉，搅拌均匀成抹茶自发粉。

3）将抹茶自发面粉慢慢筛入（1），轻轻搅拌至完全无颗粒。

4）加入牛奶，轻轻拌均匀。

5）用保鲜膜包着放入冰箱冷藏半小时。

6）取一平底不沾锅（无需放油），开小火，勺入一汤匙的粉浆，煎至表面起很多小气泡（要有耐性），翻面略煎一会儿即可拿起。

7）把红豆馅涂在煎饼内即可享用。

注1：糖分可随个人喜好增减，个人喜欢尝到绿茶的微苦，所以减少糖的分量。
注2：如果嫌麻烦，可以买现成的红豆馅。

红豆馅的做法：

材料；红豆200克、糖（约60克) 、清水、30ml食油
做法：

1）将红豆用清水浸隔夜，然后倒掉清水。

2）将红豆放入锅内，加约800ml清水，煮至红豆全软。如果水煮快干了，红豆还没熟透，可再加些水继续煮至红豆软。

3）将煮软的红豆放入搅拌机，加入糖，将红豆搅拌成泥状。

4）将食油倒入不沾锅，油热后加入红豆泥，用中小火炒至水分蒸发即可。

注：糖的分量可随个人喜好增减。喜欢吃甜的人，也可以在将红豆馅放入煎饼的同时加些蜜糖增加甜度。

红豆馅参考食谱：http://chuancai.abang.com/od/xiaochi/ig/hongdousha/

Nutella Energy Bites

Yield about 24 energy bites

Ingredients: 
1-1/2 cups old-fashioned oats

·      
      2/3 cup Nutella

·      
     1/2 cup shredded coconut

·     
      1/2 cup honey

·      
      1/2 cup roasted hazelnuts

·      
      2 Tbsp. ground flax seeds

·      
     1 Tbsp. chia seeds

·     
     2 tsp. vanilla extract

·          
     1/2 tsp. salt

Method 1:

- Combine all ingredients together in a food processor and pulse until combined. Cover mixture and transfer to the refrigerator, and let cool for about 30-60 minutes. (This will slightly harden the mixture and make it easier to form into balls.)

- When mixture is cool, remove and roll into balls of your desired size. (Mine were about 1-inch in diameter.) Enjoy immediately, or refrigerate in a covered container.

Method 2:

Combine all ingredients together in a food processor and pulse until combined. Put the mixture into the silicon ice cube and press it so it will form the shape of the ice cube. Put the ice cube into refrigerator for an hour. After that, remove the mixture from the ice cube and coat it with macha powder or coco powder, serve immediately, or refrigerate in a covered container.

Ref: http://www.gimmesomeoven.com/nutella-energy-bites/