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Tuesday, 11 December 2012

"Pistacho Walnut Butter Cake 开心果核桃牛油蛋糕"

There is pistacho left over since Chinese New Year awaiting me to dispose. The best way to dispose it is make it part of cake or cookies! =)

农历新年剩下的开心果,须要想办法解决。想一想,最好的办法就是用来做蛋糕或饼干啦!=)





"Carrot Potato Pork Ribs Soup 红萝卜马铃薯排骨汤"

这是一道家俞户晓,人人都吃过的红萝卜马铃薯排骨汤。间单,美味又营养之汤!
A typical soup that cook at most of the household but it did tasted nice! It is easy to cook and nutrious too.


"Tao Yu Bak( Soy Sauce Stew Meat) 酱油焖肉"

酱油焖肉,这是我北上后吃到也学会煮的一道菜。我家以往都没这种煮法。我们的焖肉配料不一样。不过,我还瞒喜欢吃这酱油焖肉。

This soy sauce stew meat is one of the dish that I tasted and learned after I come to the northern region. This cooking way is different from our typical way to stew meat. The ingredient we used to stew meat are different too! However, I quite like this dish!


"Yam Stew Meat芋头焖花肉"

这是另一道我从小就学会煮的菜肴。还记得我们都很喜欢在白饭上淋它的汁,因为一些芋头已煮烂,溶在汁中,好好吃!

This is another dish that I learn since young. I still remember my family members like to pour its sauce on our rice as the sauce rich of melted yam. It is very delicious!



Monday, 10 December 2012

"Deep Fried Lotus Root Slice炸莲藕片"

This is deep fried lotus root slice. I still failed to air fried lotus root slice. Deep fried is oilly, dare not took much!

这是油炸莲藕片。我好几次试过气炸莲藕片,但都好未有好成果,有待再尝试。油炸的莲藕片很油腻,不敢炸多吃多!


Updated 24/1/2015:




"Hazelnut Swiss Roll 榛果瑞士卷 "

今天做了个榛果瑞士卷,馅料是用芋头做的。昨天煮芋头焖肉的芋头太多,留了些芋头做这馅料。本来学人家要做彩绘瑞士卷,花了大半天做好恺兰(Kai-Lan), 跳跳虎(Rintoo)和熊猫,结果彩绘因放太久而硬化,烤出来且粘在油纸上,与蛋糕隔离,真是气死人!使我的第一次彩绘瑞士卷宣布失败。话虽如此,瑞士卷还是照样做了出来,只是少了3只美丽公仔吧了。

I make a Hazelnut swiss roll with yam filling today. The yam used for the yam with pork belly dish yesterday did not finish the entire yam. I keep some to make yam filling today. The initial objective today is to make a painting swiss roll. I spend near to 2 hours to make Kai-lan, Rintoo and Panda with colourful batter. However, I failed to produce a nice painting swiss roll at the end. I guess it is due to the painting batter are too dry as i spend too long colouring them, it end up stick on the grease paper rather than my swiss roll. Anywhere, the swiss roll still successfully baked, just without the painting only. Those painting are really nice thou, really wasted!







”莲藕杂菜Lotus Root Mix Vege"




Simply mix in whatever suitable ingredients that I have at home. Still not bad right!

随手从家里找了些材料炒了这道菜,还不错吧!

"Kapitan Curry Chicken 咖喱甲必丹鸡"




Simple step but delicious food. Just boiled the kapitan paste with some water, then add in fried chicken and cook till the paste become thick again.

这是道间单且好吃的菜肴。只须将鸡肉炸一炸,然后将咖喱甲必丹酱加水煮滚,放入鸡肉煮至酱浓化即可。






"Healthy Xiao Pai Cai With Oyster Sauce 蚝油小白菜"


Almost zero oil dish!  Lightly boiled the vegetables and drain dry. Arrange the Vegetable on the plate and put in the oyster sauce and fried garlic. Ready to served.

这道是无油青菜,除了蒜米有炒过油巴了。川烫小白菜后,滤干,摆在盘上。淋上少许蚝油,撒上些炒蒜米即可。

Sunday, 9 December 2012

"Air Fried Vegetarian Roast Duck 气炸素烧鸭"

第一次尝试气炸素烧鸭,完全不油腻,效果还不错呢!

First time try to air fried this vegetarian roast duck. Result not bad and not oilly at all!

“两菜一汤 Two Dishes With A Soup”

这么的一餐丰富吗?
Is this consider a rich meal?




"Steam Pork Ribs Lotus Root Soup 蒸排骨莲藕汤"


因为我还在喂人奶,吃得健康对我与我的小宝贝很重要。我常熬这道养气补血的汤,另一个原因是我是个爱汤者,哈哈·!

以前熬汤都是用锅在煤气炉上煲,后来发现外头煮炒的都是用蒸的,而且汤味很好。我也学人家用蒸的,煲出来的汤真的很好喝,加上自己调味,没有外头吃的那么不健康。现在,我如果要煲小份量的汤,就用蒸的,较大份量的汤就用气压锅。

此汤做法非常间单,只是须要大概三至四小时小火蒸它。做法如下。

材料:
3 片排骨 (川烫弃血水)
1 茶匙枸杞
半段莲藕 ( 切片)
1 大碗水

做法:
盛满3/4水的 大碗放进蒸锅里。把所有材料放入水中,以小火蒸大概三至四小时,调味即可。


Eat Healthy is important to me and my lovely baby as I'm still breasfeeding her. Therefore, I like to cook this yang qi and blood boosting soup. Another reason is I'm a soup lover, haha!

I used to cook soup using pot on the gas stove. When I saw most of the ready soup that we took at outside are steamed soup. The soup tasted very nice. I also try to learn to steam soup at home too. It really produce a nice soup using steam method. Another thing is we can control the flavoring at home, not like outside food contain alot of MSG which make us feel thirsty and unhealthy too! Lately I always used to steam soup when I need a small portion and I will use pressure cooker to cook soup if I need a larger portion.

The making of this soup is pretty simple. The only thing is it tooks 3-4 hours to steam it.

Ingredients:
3 pieces of pork ribs (blanch them)
1 tsp of chinese wolfberries
half of the lotus root ( slice it)
1 big bowl of water

Methods:
Fills 3/4 full of a big bowl and place it into the steaming pot. Put inall the ingredients and steam it over low heat for 3-4 hours. Add in the flavoring after that.



Friday, 30 November 2012

"French Fries Cutter 薯条刀"

最近才学会原来波浪形的薯条是用这种刀切成的。一直以来,我以为只有机器才能切出波浪形的薯条,而waffle格子薯片,我还以为是经过加工的。

Recently only I learned that crinkle fries are produce from this type wave cutter. All the while I thought only can be produce from machine. Never explore never know! I was assuming waffle fries is produced by batter thru mould.

Actual fact is they are from fresh potatoes.


"Borner V- Power Vegetable Slicer 蔬菜刨 "

常常刨菜时割到手指,最后决定把心一横,痛痛一次买个好的蔬菜刨,至少没那么容易再割到手指,也能耐个五年十年,哈哈!我是这么想的。

买了这玩意儿后,其实我觉得很兴奋,一直在找机会试用它。

在此参考我第一次用它来刨碎红萝卜。

I always cut my finger while slicing vegetable. Finally i decided to spend more money to get a more high tech slicer with higher safety feature. At least it can reduce my chance getting cut again and hopefully it can last for at least 5 or 10 years! Am I dreaming?

In fact I feel so excited after purchased this new toy...=)! I keep finding chances to utilize this new toy, yeah!

You may refer to my first trial to produce chopped carrot at here.

"Loh Mai Kai glutinous Rice糯米鸡"

First trial.......doesn't look satified yet....

第一次煮糯米鸡,成果还不是很满意!



"Homecook Bak Kuk Teh 肉骨茶"


还在寻找着满意的配料。。。实验中。

I'm still hunting for satisfied herb combination, experiment in progress......

updated 23/10/2013:




earlier version:







"Air Fried Meat Spring Roll气炸肉卷"

这是我的家传肉卷。年年农历新年大团圆时,这道菜肴百吃不厌,而且总是很所欢迎。我们是用肉碎、虾肉、蒜头及葱头加其他调味料做成。 还有我们的肉卷是有蒸过的。蒸过的肉卷,如用不完,还能冷冻,下次要吃时才解冻,炸过即可。来到北方后,发现他们的肉卷和我们做法不一样。北方的肉卷是用肉条而不是肉碎。

This is recipies is inherited from my grandmom.Each reunion lunch during lunar new year,we never miss this dish. It always got very hot demand. For this spring roll, we are using minced pork meat, minced shrimps,onion,shallot and others flavoring and spice to make it. Then it will steam first before we fried it.The remaining stream roll can be keep in freezer for next time consumption.That's why we normally make quite a huge batches each time.When I move to the northern region, I realized that their fried spring roll is using meat strip rather than minced meat.The method is diferrent.







材料:
碎肉                  -500g 
碎虾仁             -150g
红萝卜       -1条(小或中形随个人喜好)(切碎)
蒜头及红葱头 -个10粒 (切碎)
苏打饼               -5 片(压碎成粉状) 
五香粉       - 1汤匙半
胡椒粉              - 1茶匙
蛋白                  -1 粒( 大粒的)
豆皮                  - 1-2 张
香蕉叶              - 足够放蒸盘就
适量盐,味精调味


做法:
1。 将碎肉,碎虾仁 ,红萝卜碎,蒜头及红葱头碎, 搅拌均匀。
2。 放入蛋白,苏打饼碎搅拌均匀。
3。 接着才放入所有的调味粉搅拌均匀,备用。
4。 在一个大菜板(砧板)打开豆皮,将碎肉馅料用汤匙舀在豆皮上,排
        成长型,再卷起豆皮,只要一层豆皮包到馅料就可。然后,用小刀沿
        着肉卷边刮一下切破豆皮就可以了。
5。 下一步是把肉卷放在铺了香蕉叶的蒸盘上。记得豆皮切口要向下。
6。 重复相同步奏把所有馅料包好。
7。 排满肉卷的蒸盘可以先下锅蒸,大概蒸10分钟让肉卷熟即可。
8。 记得要待冷后才能拿来炸,炸至黄金色即可。
9。 如没炸完,可将蒸好的肉卷冷冻,下次在炸。

注:炸肉卷配Ayamas辣椒酱是最好吃的了。

Ingredients:
Minced Pork meat     -500g
Minced shrimps         -150g
Carrot                        - 1 small or medium size (chopped fine)
Garlic and Shallot     - 10 gloves( Chopped fine)
Square Soda biscuits - 5 pieces (grinded fine)
5 Spice powder          - 1.5 tbsp
Pepper powder           - 1 tsp
Egg White                  - from 1 large egg
Beancurd skin            - 1-2 pieces
Banana leave              - enough to cover the steamer traysalt and MSG for taste


Methods:
1.  Mix well minced pork meat,shrimps, chopped carrot,garlic and shallot.
2.  Pour in egg white and grinded soda biscuit to the mixture, mix well.
3.  Then add in the rest of the flavoring and spice and mix until well combined.
      Set aside.
4.   On a large chopping board, open the beancurd skin, scoop in the spring roll   
      filling along the beancurd skin. Then roll the skin up and cut it once the
      filling is covered by the beancurd skin.
5.  Align the spring roll onto the streamer tray lined with the banana leave.
     Remember to face down the cutting portion of the beancurb skin.
6.  Repeat the above step until finish the filling.
7.  While the streamer tray already fill up with the spring roll, you may start to
      steam it first with low heat about 10 minutes until it is cooked.
8.  Leave the steamed spring roll cool first only can fried it.
9.  Finally, fried in until golden colour and serve it hot.
10. For those unfinished steamed spring roll, you can freezed it for next round.
      Just thaw it before fried.

Note: Fried Spring roll tasted well with Ayamas chili sauce.











"家常薄饼Homemade Popiah(Vegetable Spring Roll)"

这是我们家常吃的薄饼。我经常(一两个星期一次)会煮这道菜肴当晚餐。我曾经几次试过自己做薄饼皮,但是老公总是说我做的皮比较厚,我最后放弃再花时间尝试把皮做好,直接在巴刹买就算了。做薄饼皮的过程可不间单呢!费时又费力。回想小时候,我家每次都是自己做薄饼皮的,因为当时很难买到现成的。不过都每人投诉皮厚,大慨是没机会做比较吧!现在好命了,比较会选择,哈哈!至于小金杯,有时我会买现成的,有时就自己做。现成的其实不便宜,一个如没记错30仙。目前为止我还在寻找最满意的小金杯食谱!现实中,做小金杯的功夫也不输于薄饼皮,都是费时又费力!唯一不同的是小金杯耐收,只要收在密罐里就能耐整个月,下次还能吃。但是薄饼皮就不能。我没试过把薄饼皮冷冻,可能可以这样收藏,谁知呢?试过才知道。

This is the Popiah that we always have it at home. I will prepare this as our dinner once each weekly or bi-weekly. For popiah skin, I did try to make it few times but hubby complaint it is thicker than ready bought from wet market. I give up to continue trying it as the effort putting on this experiment not worth. As for the popiah cup, sometimes I will buy the ready make cup from wet market but it is very expensive. If not mistaken, it cost是 30 cents per cup. I still hunting for the best recipes for this popiah cup. Those in the picture still not my satified popiah cup. By the way, the effort to fry this cups are not less that the popish skin, that's the reason it is quite expensive. The only different is popish cup can keep in air-tight container for next round consumption but popiah skin can not. Never try to freeze the popiah skin, may be it worked, who know!!






Ingredients:
Yambean /Jicama ( Sengkuang)  - 1 medium to large size
Carrot                                         - 1 ( size depend on preference)
Beancurd    ( taukua)                  - 1 piece ( Cut into small cube)
Garlic                                         - 5-6 cloves( chopped finely)
Shallot                                        -3-4 ( chopped finely)
Ready fried shallot crisps          - Optional
Shrimps                                      - 1/2 cup( removed shell, lightly chopped)
Minced Pork meat                      - 1/2 cup ( can replace by minced chicken meat too)
Lettuce leave                              - wash clean and drain dry
Popiah Skin                                - 100g -200g ( about 15 pieces but we never finish it)
Popiah Cup                                - ~20

Sauces:
Fresh Chili                                 - ~8
Garlic                                         - 4 cloves
sugar                                          - 1-2 tsp
Lime juice or Vinegar                 - 1-2 tsp
Sweet sauce( tee jiu)                  - bought the ready package from supermarket or wet market.

Methods:
1.  Removed jicama and carrot skin, wash clean and drain dry. Then 
     shredded the them into thinly strips.
2. Heat the pan with 1 tbsp of oil and fried the garlic and shallot until fragrant
    and add in minced shrimps and pork meat. Removed the pan from heat
    once the meat are cooked.
3. Boil a liter of water in a suitable pot and put in all the fried ingredients to
    cook until boiled. Turn the to low heat and continue to cook unitl the
    jicama and carrot are soft. It took about 1-1.5 hours for typical pot and ~5
    minutes for pressure cooker.

Method for chili sauce:
1. Wash clean and drain dry the chili, then remove its center and seeds. Cut
    them into short strips.
2. Removed the garlic skin and cut them into smaller cube.
3. Blend both chili and garlic till fine. You may add in some 
    vinegar/lime juice when to make the process smoother.
4. Add in sugar and vinegar/lime juice and ready to serve.

材料:
沙葛    - 1粒中或大粒的
红萝卜   - 1条(大或小随个人喜好)
豆干    - 1片(切成1公分小方型)
蒜头    - 5-6片(切碎)
小葱头   - 3-4粒
现成油葱  - 随喜
虾肉    - 半杯(弃壳,切小但不碎)
碎肉    - 半杯 (可用碎鸡肉替代)
生菜    - 一两棵,洗净滤干
薄饼皮   - 大慨15片
小金杯   - ~20个

酱料:
鲜红椒   - ~8条
蒜头    - 4片
糖     - 少许
酸柑汁/白醋- 1-2茶匙/1-2茶匙
甜酱    - 买现成即可

烹饪法:
1。首先,把沙葛和红萝卜洗净,弃皮,刨丝,待用。
2。加热一汤匙油,炒香蒜头和小葱头,再加入虾肉和碎肉。炒熟后熄
       火。
3。用一个适合的锅装~1公升水,煮滚后放入沙葛和红萝卜丝,炒香
       的蒜头,小葱头,虾肉和碎肉,继续煮至滚,再转小火煮至沙葛和
       红萝卜软。普通锅大概一小时或小时半,气压锅就煮5分钟。

辣椒酱做法:
1。把鲜红椒洗净,弃中心,切段。
2。蒜头弃皮,切段。
3。将鲜红椒和蒜头磨碎( 可加点酸柑汁/白醋)。
4。加入糖和 酸柑汁即可。

"Homemade Oil Spray 自制油喷"



This is very good to be used when cooking raw food in air fryer. Economic and healthy!

在气炸炉煮食物,我健意你用这油喷,经济又健康!

Tools:
Spray bottle

Ingredients:
Oil
Water

Methods:

Just mix half bottle of oil with half bottle of water and shake well before use.

用具:
喷雾瓶

材料:
油和水

方法:
将半瓶油和半瓶水拌匀,每次用前摇一摇瓶子拌匀才用。

Wednesday, 28 November 2012

"2 flavour Swiss Roll 两种口味的瑞士卷"

One stone shoot 2 birds, I make half of the swiss roll with black sesame filling and another half with chocolate rice cream filling. Half for me and and half for my girl.

一箭双雕,省时又省力。一个蛋糕两种口味的瑞士卷,一半是黑芝麻馅料,一半是巧克力米与奶油。自己一半,女儿一半。




蛋糕材料:

材料 A:
77g 蛋黄 ( 4 粒A蛋的蛋黄)
19g 细糖
38g 菜油  ( 40ml )
38g 鲜奶    (   45ml )
77g 特幼面粉

材料 B:
150g 蛋白  ( 4 粒A蛋的蛋白)
70g 细糖
1/4 塔塔粉

做法:
1。将所有材料 A放入搅拌碗内搅拌均匀,待用。
2。用搅拌器以慢速度开始将蛋白打至乳白色, 加入塔塔粉,换成中
      速度继续打至濕性發泡(拿起打蛋器时,尖峰下垂)。此时加入细
      糖,继续打至硬性發泡(拿起打蛋器时,尖峰挺立而不垂)就马上
      停止下来。
3。再将蛋白霜分3次加入材料 A的搅拌碗里,搅拌均匀。
4。然后将混合物倒入放了油纸的烤盘内。轻轻的将混合物表面平,
      在轻轻敲一下烤盘,放入烤炉内以180度烤至熟透即可,大慨是烤
      了10 分钟。才将蛋糕那出,放在烤架上待冷。

注:我是用13寸x10寸的烤盘。


馅料 1:
巧克力米与奶油

馅料 2:
黑芝麻  - 4 汤匙
核桃      - 大慨20粒
细糖      - 2 汤匙(随个人甜度喜好)
奶油      - 适量

做法:
1。 以150度烤香黑芝麻和核桃,然后把它们磨幼,加糖搅拌均匀。
2。 再将奶油慢慢的加入,搅至有点濕性,能够涂在蛋糕上即可。

Ingredients for Cake:

Ingredients A:
77g egg yolks ( from 4 A size eggs)
19g fine/caster sugar
38g vegetable oil  ( 40ml )
38g fresh milk    (   45ml )
77g superfine flour

Ingredients B:
150g egg white  ( from 4 A size eggs)
70g fine/caster sugar
1/4 tartar powder

Methods:
1. Mix all ingredients A well and set aside.
2. Beat the egg white from low speed until it turn into white form, then add in
    tartar powder and continue to beat it. Once soft peak formed, add in sugar
    and beat until stiff peak formed, then stop beating it immediately.
3. Fold in the egg white into to ingredients A batter in 3 batches and fold well.
4. Pour the mixture into a greased baking tray. Lightly scrap the batter surface
    evenly and lightly bang the baking tray to remove bubble in the batter.
5. Put in the baking tray to the preheat oven and bake it in 180 degress
    celcious until it turn golden and cooked.  It took about 10 minutes to bake.
6. Immediately transfer the cake out from baking tray to wire rack and leave it
    cool.

Note: I'm using 13 inch x 10 inch baking tray.

Filling 1 ingredients:
chocolate rice with non-dairy whipped cream

Filling 2 ingredients:
black sesame   - 4 tbsp
whole walnut  - about 20
sugar               - 2 tbsp ( you may add or reduce depending on your preference)
Whipped cream - enough to make the mixture lightly moist.

Methods:
1. Roasted the Black sesame and walnut in oven using 150 degree celcious.
2. Grind both of them into fine form and add in sugar, Mix well.
3. Gradually add in the whipped cream and mix till the filling is spreadable.


“WMF Perfect Plus Pressure Cooker 气压锅"

This pressure cooker was bought during my confinement period from Singapore thru my brother. It cost me about SGD369.The reason trigger me to buy it is because all the food took so long to cook when preparing my confinement food. Another reason is after I go back to work, I need something to help me prepare our dinner fast. This cooker did help a a lot.

这气压锅是在我做月期间,托我弟弟在新加破用了SGD369买的。在做月期间,发觉很多食物须用非常长的时间煮成。另外,当时也考虑到开工后,我须要一个餐具来缩短烹饪时间。这锅真的能帮到我。





























The set come with  6.5L and 3.0L pot sharing single pressure cooker head. But the set did come with another glass cover. It is basically 2 pots that you can switch thru and fro as pressure cooker or normal pot. The pots are made in Germany.


Below is the complete set that I got.
1. 6.5L and 3.0L pot
2. 1 cover with removable handle
3. WMF Glass Lid for 22 cm Perfect Plus Pressure Cooker
4. WMF Pressure Cooker Trivet and Perforated Insert, 22 cm
5. WMF Unperforated Insert for Pressure Cookers, 22 cm

此锅配套有两个锅,但只有一个气压盖。不过配套还送了个玻理盖,两者可互相对换使用,也能当普通锅使用。它制造于德国。

以下是在我买的配套里东西。
1。 6.5公升及 3公升的锅
2。一个气压盖
3。一个玻理盖
4。三脚架及有孔盘
5。无孔盘




"苦瓜黄豆排骨汤 Bitter Gourd Pork Rib Soup"

This is one of my favorite soup. It doesn't taste bitter at all.
这是我最爱之汤之一。它完全不苦,而且很香甜。


Ingredient:
Chinese celery    - 1 stalk
Bitter Gourd       - half
Soya bean( Yellow bean)    - 10-20g
Pork Rib            -100g
pepercorn          - 1 tbsp
Water                - 1 liter( this quantity is for pressure cooker)

Methods:
1. Remove the center seed and white pulp of the bitter guard using a spoon. Cut the bitter gourd into
    stick shape and rub them with some salt to reduce it bitterness. Set aside.
2. Boil a small pot of water and blanch and rinse the pork rib to avoid scum on the soup surface later.
3. Rinse the celery and soya bean with the water to clean them, then drain them dry.
4. Cut the celery into about 1cm length.
5. Rinse and drain the bitter guard.
6. Then, boil the water in pot and put in the pork rib, soya bean, peppercorn and the bitter guard.
7. As I'm using pressure cooker, I only need to cook it for 8-10 minutes. You may cook about 1 1/2
    hours in lower heat is using normal pot.
8. Put in the celery only after the soup is cooked and you take it out from the stove.

材料:
芹菜   - 1 棵
苦瓜   - 半条
黄豆   - 10-20g
排骨   - 100g
胡椒粒  - 1 大匙
水          - 1 公升 ( 这是给气压锅的份量)


烹饪法:
1。 先用汤匙弃除苦瓜中心的种子和白肉,再将它切成条状。然后撒些盐在苦瓜条里,轻轻
        的揉一揉,待用。
2。 在一个小锅里煮半锅水, 待水沸后放入排骨川烫,再过冷水,备用。
3。 芹菜和黄豆洗净,滤干,再将芹菜切成1公分长度,备用。
4。 接着,将苦瓜洗净,滤干。
5。 然后在较大的锅里煮开水,沸后放入所有材料,除了芹菜。待沸后转小火候。
6。 由于我是用气压锅,所以我只煮了10 分种就熄火了。普通锅就用小火煮大概1个小时
        半。
7。 煮好汤后才将芹菜放入锅中。




"Philip Air Fryer 气炸炉"




Bought this Fryer last year before maternity confinement in preparation to eat healthy during confinement period. But end up only used it after confinement as I dare not let my confinement aunty touch it. After she leave only I start to utilize it.
Bought it at Harvey Norman for about RM1199 with 2 years warranty and aditional RM 256 for another 3 years warranty. Being too kia su to have 5 years warranty on it. I have good experience with Harvey Norman on their warranty. Last few years, our Pioneer home theater DVD player not able to play majority of the CD, we sent it back to Harvey Norman and they did help us to sent for repair and the repair fee is under them as it is still under waranty.
Back to the topic. Generally this fryer is good for those ready food such as french fry, nutget, hash brown etc. In terms of raw food, homemade french fries, fried fish, and alot more still under experiment. Roasting nut also no problem. However, it do not give good result on wet batter, even wantan skin also I still can't get the good outcome. Need more experiments.

当初是为了在做月期间吃得健康而买下了这粒气炸炉。数数也有一年多了。结果做月期间完全没吃煎炸食物,也不敢让做月姨用它。她离开后 我才真正开始用它。

我是在Harvey Norman 用了1199令吉(2 年保证)加256令吉(3 年加保)买下。怕输的我要了5年保证,至少坏了也分文不须要出。之前曾在Harvey Norman 买Pioneer音响系统,它的DVD机坏了,拿回去叫他们修
,因还在保证期内,所以都没出到分文。因此对他们有信心。
言归正题,整体来说,这气炸炉炸现成冻食很有用。例如,薯条薯饼、nutget等。至于生的食物,好像自制薯条,煎鱼等等,我还在试验中。 烘坚果花生之类肯定没问题。但是,它不能炸湿面糊之类的食谱。就连云吞皮,我都还不曾炸出好成果,还要继续实验。







Tips:
It is recomended to use spray oil to lightly coat the food before air fried it.  I made a homemade oil spray rather then buying it from supermarket. The reason is its consumption very low and those ready in supermarket is quite a big tin. You may refer to page Homemade Oil Spray 自制油喷 to try self made oil spray .

建议大家用油喷来炸食物,只要喷一喷食物表层就可。因为用得少,买现成大瓶装不实际,结果我自制了个油喷,你可参考Homemade Oil Spray 自制油喷自己试试看!

Friday, 16 November 2012

“Roti Jala( Net Crepes)”












Ingredients for Roti Jala ( To produce 20 Roti Jala):


2 cups of all purpose flour
2 eggs
3/4 cups of thick coconut milk
1 1/4 cups of skim milk
1 tsp of salt
1 tsp of tumeric powder
water (depend on the batter, if it can't flow thru the roti jala cup, add 1-2 tbsp each time)

Tools:
Roti Jala cup
Flat pan ( I used 30cm diameter iron flat pan which only cost me RM10)




Methods:
1.  Fold all ingredient in a mixing bowl and mix well and smooth.
2.  Then test the batter with the Roti Jala cup to check whether it can flow
     thru the hole or not. If the batter too thick, then add abit water and mix 
     thru until the batter can flow thru the cup easily.
3.  Heat the pan over low heat, then pour abit oil on top of the pan, then use  
     kitchen paper towel to wipe it on the entire pan.
4.  Place a small plate under the standing roti jala cup and scoop the batter
     into the roti jala cup until ~90% full. I'm using a measuring cup to pour the
     batter into the roti jala cup as I found this method is the easiest and faster 
     way to do the job.
5.  Transfer the small plate with the cup fill with batter to the pan and let the
     batter flow on the pan. My method to make the pattern is from outer
     circle slowly go into innest circle, then make small circle along the pan to
     overlap the previous big circle. I learn this from my office's cafe cook
     while waiting for my order last time.
6.  When the roti jala started to turn to pale yellow, fold half of it and transfer
     entire roti into the center of the pan. Within few seconds, turn this roti to
     another side for another few seconds and fold it into quarter to transfer
     out from pan to a plate.
7.  You may fold into whatever shape you prefer and it is ready to serve.

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