Homemade Mushroom Soup 自制磨姑汤

My elder daugther favourite soup, mushroom soup. She always prefer the mushroom soup that I made compare to those can be ordered from restaurant. The process to make this soup is easy but it is costly compare to just order it at outside. The mushroom itself already cost RM8, plus you need the thickening cream/whipping cream which cost about RM6-RM7 as well even though you will not finish the entire box. The recipe able to produce 4 full bowl (picture's bowl size)of the soup with 200g mushroom.

这是我的大女儿的最爱！她时不时总会要求我煮这道汤给她喝。她不太喜欢西餐厅的磨姑汤，可能自制的味道较浓及美味吧！准备及烹饪过程很间单，只是材料蛮贵的，磨姑一盒200g大概8令吉，thickening cream/whipping cream 6-7令吉，虽然一次用不完。200g磨姑能煮4碗（满）图中的份量。

Ingredients:

200g white botton mushroom( chopped into small size)

50g-100g thickening cream/whipping cream(personal preferance)

1 Onion( chopped)

2-3 glove of garlic( minced)

2 tbsp of plain flour

1 tbsp of butter

3-4 can's button mushroom( chopped into small cube) optional  

1 cube of chicken stock

1Liter of water

Methods:

1. Boil the water with the chicken stock in a pot( 1.5L).

2. Heat pan and melts the butter. Fry the onion and garlic till soft.

3. Put in white button mushroom and cook till it is soft too.

4. Stir in plain flour till all the ingredrients miz well. 

5. Transfer the mushroom mixture into the pot and leave it boil for 10

    minutes.

6. Use the electrical blender oand blender to blend the mushroom until the

    soup is smooth.

7. Reheat the soup again and bring it toboil, put in the chopped can's

    button mushroom and stir in thickening cream.

8. The soup is ready to served now.

材料：

磨姑一盒200g（切碎）

50g-100g thickening cream/whipping cream

1粒大洋葱（切碎）

2-3片蒜（切碎）

2汤匙普通面粉

1汤匙牛油

3-4粒罐头磨姑（切碎）随意

1 粒鸡精粒

1公升水

做法：

1。把水加入鸡精粒煮滚。

2。热锅，将牛油热至溶，加入洋葱及蒜炒软。

3。加入磨姑炒软。

4。待磨姑软后，放入面粉收汁。

5。将磨姑放入鸡精汤中，滚10分钟。

6。把磨姑汤倒入混合器搅碎至汤滑。

7。再将搅滑的磨姑汤煮滚，加入罐头磨姑碎及thickening cream搅拌均

      匀。

8。大告功成！

Traditional Dumpling 传统肉粽

超多馅料的肉粽！

学会包粽子，后面有段很有趣的故事。小时后，看到婆婆和妈妈包粽子时，很想参一份，当然没机会啦！于是，我就用我们家种的老芒果树叶，学她们包粽子，她们包真料，我包泥土，哈哈！就这样我学会了如何包粽子，当然学习期中也得到婆婆和妈妈的指点。中学后，我就有份参于她们包粽子了。

以前，她们包粽子总是得包2-3公斤，煮好后，这里分，那里给，其余的在分两三天吃完。我可是在大学时，从我同屋檐下的朋友那儿学到，原来粽子可冰冻久藏，要吃时再蒸热即可。她妈妈常常为她带来十多二十粒粽子，让她慢慢吃，当然也有分享些给我们。

而我，偏爱超多馅料的肉粽，只有自制的才有那么多馅料，外面买的粽子都不能满足我，=P!

Super Rich Dumpling!

Talking about making dumpling, there is a funny story behind it. During childhood time, I always like to join my grandmom and my mom making dumpling during the dumpling festival, but of course I have no chance to do that at that time. Then, I inovatively found a way to play with it. I used our mango tree's leave to serve as the bamboo leave. While they are using glutinous rice and other ingredients, I use soil as my filling. From here, I practice and having fun playing it, at the mean time, I also get soem guidance from my grandmom and mom too. Starting secondary school, I already able to help them to make dumpling!

During that time, each time we will make about 2-3kg of dumpling and distribute them to relatives and friends and keep some for our own consumption in next 2-3 days. I was learn that we can keep the extra dumpling into the freezer and just steam it when we want to eat it. I learnt it thru my housemate during university time. Her mom always brought her a lot of dumpling each time and she will keep those in the freezer and it can last her for quite some times. Of course, she did shared some of them to us too!

As for me, I always like and look for rich ingredients dumpling. Those selling at the stall always lack of this aspect due to business reason. Therefore, only homemade dumpling able to fulfill my need, =P!

Raw dumplings before put into the pressure cooker and next photo is all 12 big dumplings inside the pressure cooker and cooking in progress. It took 15 minutes to boiling the dumpling and remove from heat. Wait until the pressure fully release only transfer the dumplings out from the pot.
包好的12 粒粽子，全放入气压锅里煮15分钟，待气压发出完后，就可将它们拿出来。

Ta dang! cooked dumplings are ready for served now. Leave over can keep in the freezer. Just defrost and steam it again when want to take it.
煮好的粽子，随时待用，剩余的放如冰箱冷冻，要吃时才蒸热即可。



Traditional Fluffy Fatt Kuih 传统发糕

This cake make from "Tapai" which took 2-3 days to fermen from cold rice.
这是用达拜(Tapai)做出来的发糕。它须花2-3天用冷饭发酵而成。

Chocolate Chip Muffin 2 巧克力粒小蛋糕2

Same recipe but differrent chocolate chip, differrent result also.

同样的食谱，但不同的巧克力粒，做出不同的样本。

For recipe, please refer to the link at http://www.leemaykitchen.blogspot.com/2013/05/chocolate-chip-muffin.html



Chocolate Chip Muffin 巧克力粒小蛋糕

With very simple recipe, without using the mixer at all, just mix all ingrdient in a bowl and scoop the batter into the cup, giving very attactive result as well.

一个非常间单的食谱，不但不须要用到搅拌器，而只须将所有的材料放进盆里搅拌均匀，然后再舀入小蛋糕杯内即可。

For recipe, please refer to this url.

http://smallsmallbaker.blogspot.com/2010/01/nigellas-chocolate-chocolate-chip.html

Pandan Chiffon Cake 班兰叶戚风蛋糕

Curry Chicken Pastry Puff 咖喱鸡酥皮脆

Preparing the pastry puff very time consuming and required alot of patient. You need to fold the dough(with the pastry magerine in the center) every 15 minutes for 5-6 times in order to create its layering and crispiness. It smell very nice and taste good too!

准备酥皮的过程非常吃时间和耐性。面团包裹了酥皮油后，每15分钟要折叠一次，才能做出一层一层香脆的酥皮。烤着的时候，咖喱馅料和酥皮油会发出非常香的味道。

Chocolate Fudge Cake 巧克力蛋糕

对不起，不知如何翻译chocolate Fudge , “巧克力软糖”好象不太恰当。

Sesame Butter Cake 黑芝麻牛油蛋糕

Sesame is just to make the cake colour look more attractive instead of plain butter cake colour, at the same time add in additional light sesame taste to the cake.....

加入黑芝麻使牛油蛋糕添加美感与淡淡的芝麻味，相当完美的配合！


Ingredients:
250g Butter ( I like to use Golden Churn butter. Remove from fridge and
                   leave it slightly soft but not too soft)
4 AA size eggs
50g caster sugar to mix with egg white
140g caster sugar to mix with the rest of the batter
200g self rising flour
1tsp of baking powder( optional : I add it as a kia su step, in case my self
                                   rising flour rising agent not work, meaning not fresh)
60ml fresh milk
1 tbsp sesame powder.

Tools:
7 x 7 square pan

Methods:
1. Beat the egg white until it turn white and quickly add in 50g sugar. Beat
    until it is fluffy and stiff. Leave it aside.
2. Beat the butter until smooth and add in 140g sugar. Beat the mixture until
    it is fluffy and pale. Then put in egg yolk one by one and mix well.
3. Alternately add in flour and milk in 3 additions and mix them well but do
    not over fold it. Stop when the mixture is well mix.
4. Fold in egg white in about 3 additions and fold well.
5. Pour the mixture into 7 x 7 square baking tin which already line with the
    grease paper and brush with a layer of thin butter. This is to help the
    cake rise smoothly.
6. Gentlely make the batter surface even.
7. Bake the batter in oven with fan off for about 45 minutes or until the
    skewer come out clean.

Tips:
1. You may use smaller but higher rectangular tin if you want your cake turn 
     out higher on its thickness.
2. The baking time is just for reference as it may differ from oven to oven.
3. Do cover the surface of the cake with a piece of zip paper if the cake
    surface already turn darker but the cake not yet fully cook.
4. I did try out this recipe without egg white and yolk seperation but it turn
    out not as nice as seperation.

Walnut Cookies 核桃酥

This cookies used alot of walnut in its ingredients. My father like to eat walnut very much as it is good for health. It is worth as it is self consumed even though the ingredient is costy!

这款饼干可是用重成本，下足材料的。原因只有一个，父亲大人很喜欢吃核桃，因为它很有医疗做用，所以下重本来完成它是值得的，反正都是自己吃的！

Peanut Cookies 花生酥