tag:blogger.com,1999:blog-8403583054320503082024-02-07T16:51:37.144-08:00我不是蛋糕王子简单生活。。简单分享。。。阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-840358305432050308.post-44363384321213530622011-10-12T17:07:00.000-07:002011-10-14T00:12:40.635-07:00原來<br />
<b> 原來</b><br />
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<b>灰。。</b></div>
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<b> 牽掛</b></div>
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<b>也許</b></div>
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<br />阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com0tag:blogger.com,1999:blog-840358305432050308.post-12555179281504300612011-08-18T06:56:00.000-07:002011-08-18T06:56:14.587-07:00燕菜月餅 (Jelly Mooncake)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5kglGUybVOhW0nu5VGuCb-EmIlV3IomWCZSQDylyci1_fZU544Q_-F17xSe6oDyswdFZPvTpZg1qqA8_pRoeURDS4HmuGznF-DEhzDKmfkZp415YdAnA7qjbo6siB4E5dkuTsjtKNXE/s1600/jelly+mcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5kglGUybVOhW0nu5VGuCb-EmIlV3IomWCZSQDylyci1_fZU544Q_-F17xSe6oDyswdFZPvTpZg1qqA8_pRoeURDS4HmuGznF-DEhzDKmfkZp415YdAnA7qjbo6siB4E5dkuTsjtKNXE/s400/jelly+mcake.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">記得那一年當我開始製作及售賣燕菜月餅的時候,一位親慼對我説:『阿德,你這是什麽月餅?這樣行得通嗎?』其實他正暗示這種反傳統月餅似乎很難銷售。結果,那次的處男作品銷售量的確差強人意。當時我想,雖然反應不甚理想,至少我有嘗試過。當愛迪生成功發明電燈泡時曾説過:『我找到100種不適合做燈泡的方法。』然而他并沒有説他失敗了100次。後來這句話成了我的座右銘,讓我不斷自我鼓勵,我有信心,總有一天大家都會接受傳統以外的創意月餅。。</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">過了幾天因為事物繁忙,也忘了燕菜月餅這回事了。有一天回到家中,母親告知有人預定購燕菜月餅,雖然訂單不多,卻也讓我沾沾自喜,因為這不僅僅表示越來越多人接受創意月餅,也彷彿為我打了支強心針,讓我信心大增,更證明了當初的概念漸漸受到了青睞。</div><div class="separator" style="clear: both; text-align: left;"><br />
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</tbody></table></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: left;">燕菜月餅的概念其實是來自於紅龜布丁,不過餡料的口味就比較多様化。本地糕點是我做為餡料的樣本,然後再加上一些烘培知識就完成了各式各樣的餡料。我開始用蛋糕,炒過的綠豆,椰糖,雞蛋,蜜瓜,Cendol,芋頭,椰槳,紅火龍,玉蜀黍,酸奶,龍眼,Sago等食材。只要略懂烹煮燕菜的基本方式,再加上自己的創意,還有材料的調配就能做出與眾不同的口味了。</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">製做過程繁雜,步驟也比較多。餡料準備好後,就要開始做皮,皮和餡料最後要融合再一起(聽起來就讓人冒汗)。每一個過程都要小心掌握才能做出漂亮又好吃的燕菜月餅。</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFZk_Dq2jnFxtfy0SHVLI94Nnpx4NxAFNfgyQPf0GgG2xxZQXa03B9JFsf_xVF3-S4lbIwm44WYtEfRAte-aHXAbh_vUVOQQT7jdPBiCyYXmNB0gf9KtDNDvDUDSuvY0DQBM8MhUpmfA/s1600/jelly+mcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFZk_Dq2jnFxtfy0SHVLI94Nnpx4NxAFNfgyQPf0GgG2xxZQXa03B9JFsf_xVF3-S4lbIwm44WYtEfRAte-aHXAbh_vUVOQQT7jdPBiCyYXmNB0gf9KtDNDvDUDSuvY0DQBM8MhUpmfA/s400/jelly+mcake2.jpg" width="400" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">如今已經有10年製作燕菜月餅的經驗,當年如果因為那几句話而放棄就不會有今天的成就了。也許我還要感恩那位親慼的几句話吧。。。其實我想告訴大家,偶爾几句奚落的話反而能夠成為我們的推動力。。。對嗎?</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">祝大家在這個即將來臨的中秋節,幸福圓滿。</div>阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com4tag:blogger.com,1999:blog-840358305432050308.post-56597620908027426542011-08-12T21:18:00.000-07:002011-08-11T22:01:46.393-07:00椰漿雞蛋糕 (Akok)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioohEbGQG4e7xOUOODLTkKF4NcofokBaX4jJDxDVrrxWodzXQRIFJoJv0RKiX8aJ7KJkfnRX3_4V9mYVFm7FFJ2m8yYyVGbDD0W6RIdGQfcYZ9fTXlsYlhFDcqFSdZlrUT5k0lKxN6b8A/s1600/akok+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioohEbGQG4e7xOUOODLTkKF4NcofokBaX4jJDxDVrrxWodzXQRIFJoJv0RKiX8aJ7KJkfnRX3_4V9mYVFm7FFJ2m8yYyVGbDD0W6RIdGQfcYZ9fTXlsYlhFDcqFSdZlrUT5k0lKxN6b8A/s400/akok+5.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>想了好久,始終找不到一個更適合它的中文名字。。。馬來同胞稱它為Akok,也許早期因為受到本土華人的喜愛而輾轉成為他們的甜點之一。馬來同胞的Akok分為兩種:鹹与甜,鹹的餡料以香辣牛肉碎為主,甜的与華人的Akok沒有很大的差別,分別在於外形比較大而甜度也比較高。一般上,材料都是很容易獲得,如:椰漿、糖、雞蛋及粘米粉。<br />
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Akok的烤模基本上都是用純銅打造的,價錢方面比較昂貴,當時並非每家每戶都能擁有。Akok是人們所喜愛的糕點之一,所以烤模還是一直生產至今。我記得婆婆當年的烤模是馬來鄉村銅製工人所製造的,現在傳承到了母親這一代,以後都會一直延續使用下去,這就是所謂的代代相傳吧!(最後將會成為我家的古董之一)<br />
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</div><div class="separator" style="clear: both; text-align: left;">材料攪拌均勻後,倒入烤模就可以開始烘烤。烘烤的過程是製做Akok最辛苦的階段,因為四周熱氣逼人,加上烘烤時間漫長,往往烘好一爐後,已經累垮了。。。所以Akok不是人人都喜歡製作的糕點。烘烤Akok也非常考驗功力,Akok的賣相美不美,味道好不好,“烤功”是最重要的關鍵。如果烤模不夠熱,也許烤出來的作品就沒那麼可口了。(雞蛋糕幾乎烤熟的時候,已經香味四溢了)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmsuomRsVSnqFvgp8oWmA9cbaIZAW1d8pUSnnpSb2f4SN88cFwUEN_cHhdDFHIEFLxiIGLINy6TD72VvwfUrLwXyZ8JNJNnxYW_tw1kjBjQkKR8j-FK1gwXBwsJcWBqrQOWztscaDyRE/s1600/akok3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmsuomRsVSnqFvgp8oWmA9cbaIZAW1d8pUSnnpSb2f4SN88cFwUEN_cHhdDFHIEFLxiIGLINy6TD72VvwfUrLwXyZ8JNJNnxYW_tw1kjBjQkKR8j-FK1gwXBwsJcWBqrQOWztscaDyRE/s400/akok3a.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">如果有一天,當你在我家中聞到陣陣撲鼻而來的蛋糕香,那是我媽媽正在烘烤Akok了。</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhptXZxV6QkhLtwEVo8Q_MBn6RjvVak_bsqYjd6x1D1l2Z3IorRRQBnx9aMIaoWpjGYRJ4JusjdY5SaAwix0Nz1XfhBypC-x-H_Tukh3pYBF9hL1kGCiQiCWos4jafRV-r9tcffXVyJo/s1600/akok+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhptXZxV6QkhLtwEVo8Q_MBn6RjvVak_bsqYjd6x1D1l2Z3IorRRQBnx9aMIaoWpjGYRJ4JusjdY5SaAwix0Nz1XfhBypC-x-H_Tukh3pYBF9hL1kGCiQiCWos4jafRV-r9tcffXVyJo/s400/akok+4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>不知不覺,在部落格塗寫也已經一個多月了。。。我會繼續努力和大家分享更多的傳統小吃,也會將自己的作品呈現大家眼前。阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com0tag:blogger.com,1999:blog-840358305432050308.post-59469230845600651192011-08-04T18:47:00.000-07:002011-08-03T18:54:37.889-07:00糖醬香蕉 (Khing Cheo Choo Tng)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZRSAl8keUGIT-ZjSDzT__IBtEsl10a76Bq9_D1CD2f4CLkq-BgVx3K9hO62FICH5u8mv2U_SFrUy_txqJMTJTZEScIdYMFZYpHAOBw8RQ_69KtXZrjhc_5BuMm0f5QflgxOPkoIcJN8/s1600/pisang5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZRSAl8keUGIT-ZjSDzT__IBtEsl10a76Bq9_D1CD2f4CLkq-BgVx3K9hO62FICH5u8mv2U_SFrUy_txqJMTJTZEScIdYMFZYpHAOBw8RQ_69KtXZrjhc_5BuMm0f5QflgxOPkoIcJN8/s400/pisang5.JPG" width="400" /></a></div><br />
生長在登嘉樓的華人都喜歡使用香蕉作為各種料理的食材。。。在我印象中香蕉甜品的料理種類繁多,其中包括椰汁香蕉(Khing Cheo Pengat),Putu Khing Cheo,Jemput Khing Choo, 香蕉糖水,炸香蕉(Khing Choo Jiang),香蕉鬆糕(Apam Khing Choo)等等。也許還有一些可能還來不及品嚐卻已經從記憶裡消失了。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-KcTpihqi9vdWPCdjw5iyDQclz80D047mZzy2Jbva_C3DWLvrTT_jumHCh9GUTtWuaOsOl9d3WnlMNFaB8WpCHZ-bQXh_RkqftujP_fpwZMU3jDYuWfS7JU49d7Kiay8TOl9fU9W7SY/s1600/pisang1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-KcTpihqi9vdWPCdjw5iyDQclz80D047mZzy2Jbva_C3DWLvrTT_jumHCh9GUTtWuaOsOl9d3WnlMNFaB8WpCHZ-bQXh_RkqftujP_fpwZMU3jDYuWfS7JU49d7Kiay8TOl9fU9W7SY/s320/pisang1.jpg" width="320" /></a></div><br />
登嘉樓的香蕉品種可能有一些在其它地方是吃不到的,Pisang Lemak Manis就是其中一種,小小的體型包上了黃澄澄的皮,再加上獨特的香及lemak的味道,小孩們可以一口把它吃完。體型比較大Pisang Raja也是大家所鍾愛的,很香也很甜,很適合作為甜品料理。其它的還有Pisang Kelat Abu,Pisang Nangka, Pisang Beragan,Pisang Putor,Pisang Kelat Siang,Pisang Kelat Keling等。每個不一樣的品種都有它獨特的香味与味道,料理方面也因為口感和甜度的差別而烹調出各式各樣的甜品和小吃,也誕生了獨特的食譜。<br />
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我想,人可能也不過如此吧!每一個人來到這個世界上都有著不同的個性和使命,如果不同的人卻扮演相同的角色,這世界還有什麼精彩可言?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nCC1XC2QF-mCFA9d5Di5kK1KAWihnd60jyU7gGiMOs0aIZ4m1II4JGnOOa1q8GSV2d0deL_zg0TlKQE2BH6WiF0qFc8KD19l3mzq7Gydo1KaAStHSC9rdpHZwGnSrvFvySWAVeybMbU/s1600/pisang3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nCC1XC2QF-mCFA9d5Di5kK1KAWihnd60jyU7gGiMOs0aIZ4m1II4JGnOOa1q8GSV2d0deL_zg0TlKQE2BH6WiF0qFc8KD19l3mzq7Gydo1KaAStHSC9rdpHZwGnSrvFvySWAVeybMbU/s400/pisang3.jpg" width="400" /></a></div><br />
我們今天的主角是Pisang Nangka,偏酸是它的特點,所以最適合拿來煮糖醬了。如果要口感更好不妨用半熟的香蕉,吃起來沒有這樣軟,与糖醬配合起來就更完美不過了。做法非常簡單,不如大家試一試吧!<br />
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材料:<br />
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750gPisang Nangka去皮(切厚片)<br />
200g糖<br />
250ml清水<br />
2-3片的班蘭叶<br />
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做法:<br />
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1. 將所有的材料一起烹煮(關蓋,大火)至滾。<br />
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2. 用中火繼續烹煮至香蕉變黃而糖醬慢慢變得濃稠。<br />
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3. 可以趁熱享用,放進冰箱也是不錯的吃法。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPV8h9aw3otn57vhLzvQLWVU5EwgJKHDAOoh1T2FhTEzGko9j1yPeWfABlRDnqUX9gGZcw2G8SEvFlsBfMC1YULG39Kjuco0lG0x_tx2YPtn0jfS0MHb0W5ydH0wGLp-K5UQFYL449Aw/s1600/pisang+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPV8h9aw3otn57vhLzvQLWVU5EwgJKHDAOoh1T2FhTEzGko9j1yPeWfABlRDnqUX9gGZcw2G8SEvFlsBfMC1YULG39Kjuco0lG0x_tx2YPtn0jfS0MHb0W5ydH0wGLp-K5UQFYL449Aw/s400/pisang+4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>我喜歡在熱呼呼的糖醬香蕉上面加一顆大大的雪糕(冷冷、甜甜、熱熱、酸酸)。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqUcPNY48QvpJAXY72s4snsiubEuydWVRWlT4qW-jg_uuIz-NDYiZnpcKu-C7TcFCwyYNw_kv0Ww1ZUD968280YLjglVe6WlMB6kK4tDa2TBxT5_WU7AESB300s5ekaHHnb6CoELlXGw/s1600/pisang2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqUcPNY48QvpJAXY72s4snsiubEuydWVRWlT4qW-jg_uuIz-NDYiZnpcKu-C7TcFCwyYNw_kv0Ww1ZUD968280YLjglVe6WlMB6kK4tDa2TBxT5_WU7AESB300s5ekaHHnb6CoELlXGw/s400/pisang2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">注:由於香蕉之中文名稱暫無從翻譯,所以本文一律採用馬來名稱。</div>阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com2tag:blogger.com,1999:blog-840358305432050308.post-13718896876410046152011-08-02T19:08:00.000-07:002011-08-01T20:55:38.165-07:00馬蛋<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIlzU63rCZz_ERVndUb9Qyo2zQSwmWkxzsZ3J50YA3m6AoTZvoPHtN2IiiuK-zZcsOVECKmkTsE3vs6-jS8qd7OtrdZbCGpL6w7GFkccH2Rv4ii7paBAIwoNvCOKn_RipFRK9nHZaAxQ/s1600/%25E9%25A6%25AC%25E8%259B%258B5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIlzU63rCZz_ERVndUb9Qyo2zQSwmWkxzsZ3J50YA3m6AoTZvoPHtN2IiiuK-zZcsOVECKmkTsE3vs6-jS8qd7OtrdZbCGpL6w7GFkccH2Rv4ii7paBAIwoNvCOKn_RipFRK9nHZaAxQ/s400/%25E9%25A6%25AC%25E8%259B%258B5.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">不曉得各位看了題目會不會一頭霧水或暗自偷笑?馬蛋是一種登嘉樓糕點的名字,不知道什麽時候開始人人都這樣稱呼它。我也從不詢問這個名稱的由來。。。只記得當時年紀還小的我第一次看見馬蛋的時候,就一直嚷着婆婆問道:『婆婆,馬真的會生蛋啊 ?』,婆婆用開玩笑的口吻説:『會啊!而且還很好吃呢!』。當年的唐人街,每當午後就有一些姐姐或婆婆們提着Bakol或Badang的竹籃子叫賣著各式各樣的糕點,馬蛋就是其中之一。</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8HddVeVAccciZ5oXADy1X6wa5IhZ9X7wtwtY3xq9h7GGlrSJ63MSYl_EaTmMGj7Zt5jcXcHhfcOqUucJrkXYFrWdiwpbPpp5Aug6yDz8f2fXiwMvKh4pUmjSL8Xyt-UWMSGY-hveWjE/s1600/%25E9%25A6%25AC%25E8%259B%258B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8HddVeVAccciZ5oXADy1X6wa5IhZ9X7wtwtY3xq9h7GGlrSJ63MSYl_EaTmMGj7Zt5jcXcHhfcOqUucJrkXYFrWdiwpbPpp5Aug6yDz8f2fXiwMvKh4pUmjSL8Xyt-UWMSGY-hveWjE/s400/%25E9%25A6%25AC%25E8%259B%258B1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">我是一個念舊的人,時常都會憶起童年在唐人街經歷過的精彩片段,我想這種性格好壞參半吧!曾經讀過一本靈性書籍,書中如此提到《以往的已经過去了,未來的還沒到,當下是個美妙的一刻》。很多時候,幸福明明就在身邊卻總是沒有察覺。其實,只要我們時時刻刻珍惜當下所帶來的美妙時光,又何必為了過往雲煙和未知的未來而煩惱呢?但是人心往往就是如此,常會胡思亂想。。。想從前想未來,然而卻忽略了現在所擁有的一切。</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYUgfmxWSf4pYcrc6kbxGvzc2WT-xquuDqxDjReO0QJxRKf007f0Y22MIW4HziKgYUwZpmXTMcRwXDudEPtGevSf3phRsuVI7q4JnfxOdeauSNjihPgFVnX0DkI-7TwVrT_wUy57KkVs/s1600/%25E9%25A6%25AC%25E8%259B%258B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYUgfmxWSf4pYcrc6kbxGvzc2WT-xquuDqxDjReO0QJxRKf007f0Y22MIW4HziKgYUwZpmXTMcRwXDudEPtGevSf3phRsuVI7q4JnfxOdeauSNjihPgFVnX0DkI-7TwVrT_wUy57KkVs/s400/%25E9%25A6%25AC%25E8%259B%258B2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">登嘉樓的土生華人都稱它為馬蛋,也有些人叫它煎堆或椰棗。名稱雖然不一樣但材料方面大約相仿。馬蛋的皮是用蕃薯、糯米粉、糖、水和一點油搓成球狀。煎堆的皮則是用糯米粉、澄面粉、糖与熱水燙熟然後搓成。煎堆的餡料是用紅豆或花生,馬蛋的餡料準備過程卻會比較複雜一些些,用料方面也比較多,如新鮮的白椰絲、純正的椰糖、班藍叶還有綠豆粉。綠豆要先炒過然後舂成粉狀後篩過,椰絲加椰糖和班藍叶一起煮後再洒上綠豆粉烹煮至乾,待涼后分成小糰備用。以個人的喜愛,我覺得馬蛋的皮与餡料在調配方面的層次感會比較強,而口感也比較討好。</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueIgJIyS8PxwCel2QiqJT1yFNhV_H4UB3D_8I48oihyphenhyphensDmaiTsMbfAiBq3FS_hyh8ypfKwqtl5EdLp_71QAgk6xP1Ved3IyxAy7E1d9NithicRbjPfcn27T1B7XotYEv85JM9jXr9znQ/s1600/%25E9%25A6%25AC%25E8%259B%258B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueIgJIyS8PxwCel2QiqJT1yFNhV_H4UB3D_8I48oihyphenhyphensDmaiTsMbfAiBq3FS_hyh8ypfKwqtl5EdLp_71QAgk6xP1Ved3IyxAy7E1d9NithicRbjPfcn27T1B7XotYEv85JM9jXr9znQ/s400/%25E9%25A6%25AC%25E8%259B%258B3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">用皮包好餡料好后再滾上一層的芝麻,然後就可以放到油鍋裡炸。先用小火開始炸再用大火炸至熟。雖然馬蛋的製造過程步驟比較複雜,但吃起來驚喜相對的比較多。</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTS_1KDeTF2qf1yUeflpfc_r0kpkG-V9SQLVfUHrLWaC8ZUD7UQ4oY4cDWmA5RHYZ6OBZdAQ4IyS2-7txL3FhA7jMTqHx_XruXKgLAusa4NAptg5ZBR6BQ80OvD1tPqEeWYUywXe6CIko/s1600/%25E9%25A6%25AC%25E8%259B%258B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTS_1KDeTF2qf1yUeflpfc_r0kpkG-V9SQLVfUHrLWaC8ZUD7UQ4oY4cDWmA5RHYZ6OBZdAQ4IyS2-7txL3FhA7jMTqHx_XruXKgLAusa4NAptg5ZBR6BQ80OvD1tPqEeWYUywXe6CIko/s400/%25E9%25A6%25AC%25E8%259B%258B4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">圓圓的馬蛋讓我想起。。。圓緣圈。</div>阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com2tag:blogger.com,1999:blog-840358305432050308.post-840028524385752182011-07-30T19:15:00.000-07:002011-07-30T00:48:06.448-07:00涼拌木瓜絲 (Rojak Betik)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiY3FfTyiectZNDgmzzIWez7SiE0z3Li_PnjoEkgFYhIqiXqfThym2vGfrWaw9E83XAMyhVcduDI_VfioNP2-eCY_U2DkJ87xKlTG5knGXgMFP_loDgwqEPjcz57wP8XhgrzfwdiObdlg/s1600/DSCN8856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
<img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiY3FfTyiectZNDgmzzIWez7SiE0z3Li_PnjoEkgFYhIqiXqfThym2vGfrWaw9E83XAMyhVcduDI_VfioNP2-eCY_U2DkJ87xKlTG5knGXgMFP_loDgwqEPjcz57wP8XhgrzfwdiObdlg/s400/DSCN8856.JPG" width="400" /></a></div><div><br />
</div><div>如果榴蓮是果中之王,山竹是果中之后,那木瓜便是水果中的葯王。有個對自然醫療非常有研究的朋友這樣對我説:『木瓜樹從根莖到葉子都有療效的功能,可說全是寶。而且木瓜果實就含有很高的酵素,越嫩的含量就越高。木瓜種籽還可以幫助解決胃脹氣的問題。。。』,除了這些功能,其實還有很多有關木瓜的好處,因為之前忘了做筆記,所以無法一一說清楚了。木瓜料理倒還可以記得幾樣,如:木瓜花生糕,betik masak sayur,acar betik,當然還有今天媽媽与我一起合作呈現的涼拌木瓜絲(Rojak Betik)。</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYWC-Lral68jMnAQVRy_hVFqpwfxReO10qFWCiGaKnlMlGWZWjdgF2JzyMKldN0omT2vT97qFO8hy5OoFbjKBUyC_pQlhz5pO0A4iHJqHshR5R73C7jPAHxRsNgijcW2eoUtsNyzQaqo/s1600/betik+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYWC-Lral68jMnAQVRy_hVFqpwfxReO10qFWCiGaKnlMlGWZWjdgF2JzyMKldN0omT2vT97qFO8hy5OoFbjKBUyC_pQlhz5pO0A4iHJqHshR5R73C7jPAHxRsNgijcW2eoUtsNyzQaqo/s400/betik+1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div>在登嘉樓土生土長華人的菜餚普遍上都受到當地馬來同胞飲食文化的影響,從食材到廚房料理再經過味道方面的改良,然后再配合土生華人的口味就演變成獨特的家常菜餚,然後一直傳承到今天,涼拌木瓜絲就是其中之一。<br />
<br />
材料方面也是在當地容易尋獲的,如:木瓜、青瓜、黃梨、魚餅。醬汁方面的用料也可以在菜市場買得到,如:新鮮的魚、辣椒、米醋、馬拉煎(Belacan)、魚露(Budu)、椰糖、羅望果水(Air Asam),當然還有糖、鹽与水。<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqH-WFOIAw2lZ2ttGv4I2-oMUS7DgMoU796yIPjwn17Lnz3U9ZTQCgGIi6s97uMn9cWTipvyDGZeMg1bjhJEJN9qHTytRb2sVjin-9L1F9vT7wbnbT5rkfroq91_73EAotYYTiMoFyOkE/s1600/betik+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqH-WFOIAw2lZ2ttGv4I2-oMUS7DgMoU796yIPjwn17Lnz3U9ZTQCgGIi6s97uMn9cWTipvyDGZeMg1bjhJEJN9qHTytRb2sVjin-9L1F9vT7wbnbT5rkfroq91_73EAotYYTiMoFyOkE/s400/betik+2.jpg" width="400" /></a></div><div><br />
</div><div>做法很簡單,木瓜刨絲然後浸在水內(*加入一點Kapor"食用白灰")。黃梨切片,青瓜滾切,魚餅預先炸好。醬汁方面,先把新鮮的魚蒸或烤熟,然後把魚肉弄碎加上其它食材然後加入一些水。只要味道夠辣,夠酸,夠甜,就正確了。食用的時候把醬汁淋在木瓜絲、黃梨及青瓜上面,然後在配上魚餅就是一道很美味的涼拌了。</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYwK48aCpr0g5c4X4al5ilf2fNNV5tP-FqDuyPgm4wXYw4XAI4D6hntS3hU__PhjHYM0DFS9W0IIp7YPaN79la8ZC1ttgyF3A7jjVZ5OMu5ICtYT4piSJj6PSwFXRKuid6jVO9whOUgc/s1600/DSCN8853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYwK48aCpr0g5c4X4al5ilf2fNNV5tP-FqDuyPgm4wXYw4XAI4D6hntS3hU__PhjHYM0DFS9W0IIp7YPaN79la8ZC1ttgyF3A7jjVZ5OMu5ICtYT4piSJj6PSwFXRKuid6jVO9whOUgc/s400/DSCN8853.JPG" width="400" /></a></div><div><br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"></div>酸酸甜甜辣辣再加上魚餅的涼拌木瓜絲,就像今天的心情般。。。五味雜陳。<br />
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*注: 浸入kapor水的木瓜絲口感會比較脆(不加也無妨)。阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com2tag:blogger.com,1999:blog-840358305432050308.post-18095084959963248782011-07-27T09:48:00.000-07:002011-07-27T02:48:25.392-07:00椰香榴槤糯米糰(Pulut Durian)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJTNMGYgsPhidkUmqve0NCZvVqqLIVdNs0610wXjexNiYGL6mrfpq7a8ddbocY1bS9VxP73Y90wtCAEwWWiTQYjY2GMXh3lSMTRvuFuRIn5pLxsBVop1_i4yG67hAmDe2dsl0x97S-c8/s1600/P1020014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJTNMGYgsPhidkUmqve0NCZvVqqLIVdNs0610wXjexNiYGL6mrfpq7a8ddbocY1bS9VxP73Y90wtCAEwWWiTQYjY2GMXh3lSMTRvuFuRIn5pLxsBVop1_i4yG67hAmDe2dsl0x97S-c8/s400/P1020014.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>有一位對榴槤有喜好的朋友问我:『你究竟是不吃榴槤,还是不喜欢吃榴槤?』,其實我有吃,不過少吃。 打从懂事以來,每当榴槤季节來臨,外公家的榴槤簡直多得可以在里里外外堆成一堆堆的榴槤山。我和表弟时常都爬上去玩,偶尔会拨开几粒来吃。可能当时榴槤吃的太多了,所以现在对榴槤的诱惑已经不再有吸引力了!<br />
<br />
外公是做榴槤糕賣的,而且生意量蛮大,曾经銷售到鄰國新加坡去。我的家和外公家相隔幾間房子,每当榴槤糕快要煮好时,所散发出来的香味能传到好几间家,味道真的很香!我尤其喜欢吃黏在铜锅底烧焦的榴槤糕(Kegok),因為特别香和甜。表弟和我都会争着要,偶尔妈妈也会偷偷的收下留给我。想着想着。。。也让我想起了表弟,不知道遠方的他过的好不好?<br />
<br />
说也奇怪,不是很愛吃榴槤的我卻偏愛榴槤做的甜品。。。榴槤糕、椰香榴槤糯米团,还有榴槤dodol都是我的最爱。婆婆最愛用榴槤来配饭然后再加上鱼露(Budu)和青瓜。她说:『这是No. 1咯!』,雖然我曾经试过這種吃法,但最後还是喜欢榴槤甜品多一點!<br />
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椰香榴槤糯米糰是简单的甜品料理。只有在榴槤季节才吃的到,往往我都喜欢用本地的榴槤来做。本地榴槤比进口榴槤香与甜,最主要还带着一点点的苦味(我最爱带苦的榴槤)。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFv0ZRWj-2Gv5TyZeWcWmjmMNIX8N8E2lSqH8XDVwShqZr0xHwtAev-ZFyRobIo4SWNQY2D6YULPR2e4wxLknBYXQ8zwsZp4FUbZXM8j3xi01A0128f6GcIZxEmrMsNTvR2fvRj8HYq8A/s1600/pulut+durian+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFv0ZRWj-2Gv5TyZeWcWmjmMNIX8N8E2lSqH8XDVwShqZr0xHwtAev-ZFyRobIo4SWNQY2D6YULPR2e4wxLknBYXQ8zwsZp4FUbZXM8j3xi01A0128f6GcIZxEmrMsNTvR2fvRj8HYq8A/s400/pulut+durian+1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
材料 :<br />
<br />
糯米糰部分<br />
<br />
600g糯米(浸水 2个小时)<br />
100ml椰浆<br />
适量盐<br />
水的分量加上椰浆只要高过糯米5mm就可<br />
<br />
<br />
做法:<br />
<br />
将以上的材料放进蒸盘一起蒸煮大约30分钟。待凉,然后把糯米分成小团。<br />
<br />
椰香榴槤浆<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xoJ48ZuqeAk7fxQfWWaVb2hkNnEeiFvIbC81TNb0NkzRS-WUdF5v8LKY7w_4Grw0aym6xN4hVho3jWg73-SqFng4xFSit0zQHJDWMK4Un1u4dfIBRlhmlWVrA6MmO4y7L28uZnBrHn0/s1600/pulut+durian+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xoJ48ZuqeAk7fxQfWWaVb2hkNnEeiFvIbC81TNb0NkzRS-WUdF5v8LKY7w_4Grw0aym6xN4hVho3jWg73-SqFng4xFSit0zQHJDWMK4Un1u4dfIBRlhmlWVrA6MmO4y7L28uZnBrHn0/s400/pulut+durian+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>450g榴槤果肉<br />
600g椰浆<br />
800ml清水加2片班兰叶煮沸待凉<br />
150g - 180g 糖<br />
适量盐<br />
<br />
1。把糖与盐加入椰浆搅拌至糖溶解,然后加入椰浆。<br />
<br />
2。最后加入榴槤果肉,不要把榴槤果肉搅拌太久。<br />
<br />
3。享用的时候只需要把浆倒入糯米糰就可以了,如果喜欢吃冷的加上冰块更理想。<br />
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注:别忘了这个甜品是用没有煮过的椰浆所以保存期限很短噢!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFayaxBvqH5uAlOPMlZY3h6WIJSW7SuXeZ3Ka_pmdZCrBzSYSxcLkTgHWk3Do8bK252WaCF0vwdwesX44IEVn4cP43BvUK8nU2oQ5jeIYxmDym37hN5G1LBb2bAYFZtXmkVuc3OUznvE/s1600/pulut+durian+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFayaxBvqH5uAlOPMlZY3h6WIJSW7SuXeZ3Ka_pmdZCrBzSYSxcLkTgHWk3Do8bK252WaCF0vwdwesX44IEVn4cP43BvUK8nU2oQ5jeIYxmDym37hN5G1LBb2bAYFZtXmkVuc3OUznvE/s400/pulut+durian+3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com0tag:blogger.com,1999:blog-840358305432050308.post-4240795382061117532011-07-25T21:52:00.000-07:002011-07-26T02:00:33.036-07:00黑桃橙香奶油蛋糕(Prune Orange Butter Cake)和妈妈吃完早点后才察覺今天是个free day。。。已经連續好幾天的忙碌,終於有個空檔好好歇一歇了。但是,认识我的朋友們大概都知道我是个停不了工作的人。。。就是有一点点的工作狂性格!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gq8_UxQtrQrORgIHqpFlv_XlTaF9CCh37inoJTWuFtWEwMK3LawA4cSXbwz4Ar0j6pymnk6Lwx9Bq-I92KviSa4jsIP4DYWqhzK8rb6WLaegILBVSn0mMB3XwLzbB4uZxW71tW-GHdo/s1600/all+in+butter+cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gq8_UxQtrQrORgIHqpFlv_XlTaF9CCh37inoJTWuFtWEwMK3LawA4cSXbwz4Ar0j6pymnk6Lwx9Bq-I92KviSa4jsIP4DYWqhzK8rb6WLaegILBVSn0mMB3XwLzbB4uZxW71tW-GHdo/s400/all+in+butter+cake+4.jpg" width="400" /></a></div><br />
在現今人人都讲究健康的當兒。。。我必須声明,本人不会做健康料理也对健康料理没有研究。话说前幾天遇到了一个大嬸,她说:『我想和你订个萝卜蛋糕,可是我怕甜,所以蛋糕不要这样甜。。。』, 當時我心想:『你還没有吃过我的蛋糕又怎麼會知道蛋糕的味道。。。而且,你的甜度到底是怎样才算是甜呢?』,所以對於一些有“特別”要求的顧客,無形中約束了蛋糕的美味和創作空間,可惜。。。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLj9zm2IKdfkqQBYFbp2UZNXq8XpGN6LEtEIIDqgOaxK12Xuxtpjjy-9VzgKU7R78MyA5PPVLLpNlTwFgiSSqzOTuyfzmHLan3jIyejhdnFt3jgUE-Es2paHesL_pgfwmMZgpPSjoA9s/s1600/all+in+one+butter+cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLj9zm2IKdfkqQBYFbp2UZNXq8XpGN6LEtEIIDqgOaxK12Xuxtpjjy-9VzgKU7R78MyA5PPVLLpNlTwFgiSSqzOTuyfzmHLan3jIyejhdnFt3jgUE-Es2paHesL_pgfwmMZgpPSjoA9s/s400/all+in+one+butter+cake1.jpg" width="400" /></a></div><br />
在這裡和大家分享一些关于糖在甜品里的功能。糖除了決定蛋糕的味道,还有帮助发酵的功能,如果蛋糕里糖量不足,烘出来的蛋糕就没有那麼松软,而且芳香度也不夠。當然,太多糖份也會導致蛋糕變硬。除此之外,糖也是一种自然的防腐剂,糖的分量不够那么收藏的期限也相對減短。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dxZltVrF7-nF44KR9L4DpTtN9XR36GxhdDAM2KXULY29Pg5ahtGkTLXz0M7s6y3EbGLHYfmasYgvE3JQ8vYxOQmZj-iuJ_vCRAfXF7-wUK0k219Ngx47PyuhKTeSDczTnsyEANe96S0/s1600/all+in+one+butter+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dxZltVrF7-nF44KR9L4DpTtN9XR36GxhdDAM2KXULY29Pg5ahtGkTLXz0M7s6y3EbGLHYfmasYgvE3JQ8vYxOQmZj-iuJ_vCRAfXF7-wUK0k219Ngx47PyuhKTeSDczTnsyEANe96S0/s400/all+in+one+butter+cake+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>我不是鼓励大家吃的太甜,但是我相信食谱里面所加入的每一樣材料都有它們的功能。我尊重每一道食谱发明者的智慧,所以多糖或少糖,还是得看我们所做的料理来相互配合吧!<br />
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這一個黑桃加上牛油还有橙皮烘培出來的蛋糕,肯定会為你带来满足的笑容,试一试吧朋友!<br />
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材料: <br />
<br />
250g牛油(你也可以用margarine )<br />
200g幼糖(180g 如果你是少糖者。。哈哈)<br />
210g面粉<br />
6g发粉<br />
1粒橙(刨皮)<br />
5颗鸡蛋<br />
1t香精<br />
<br />
做法:<br />
<br />
1 。调烘炉170度<br />
<br />
2。牛油,幼糖,面粉,发粉,橙皮一起打2分钟(中速)。<br />
<br />
3。 加入鸡蛋与香精一起打5分钟(高速)。<br />
<br />
4。 倒入已经抹上油及铺油纸的模,烘50分钟。<br />
<br />
5。 把已经烘好的蛋糕倒出来,放凉后就可以享用。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyKY2mVNlUX7lJSCUDENykW2VyCFCjXml3KIv1dx5iVYNUpTEZ4H48qqV4VhF-kuNnxr0CU59URke-y7Wj8YSQlrdFMeZIM5il5i5DtOP6cP-9gbkxllYUSPlLuLJRv1jCwC1PgIAOAY/s1600/all+in+on+butter+cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyKY2mVNlUX7lJSCUDENykW2VyCFCjXml3KIv1dx5iVYNUpTEZ4H48qqV4VhF-kuNnxr0CU59URke-y7Wj8YSQlrdFMeZIM5il5i5DtOP6cP-9gbkxllYUSPlLuLJRv1jCwC1PgIAOAY/s400/all+in+on+butter+cake+3.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_6Rb_aAEYz0caZtwG6vYXosktiDA4RQTf9wXB-X2D68CEkm1KT8MmgAr-6VIy_vyglDuBL4mAVWoAav6w313k9Fsy-6hJ39klSlvRqEX0cgmg2Xjxk2fwjiGghI3Qn7ByxBNO8moXvE/s1600/all+in+butter+cake+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_6Rb_aAEYz0caZtwG6vYXosktiDA4RQTf9wXB-X2D68CEkm1KT8MmgAr-6VIy_vyglDuBL4mAVWoAav6w313k9Fsy-6hJ39klSlvRqEX0cgmg2Xjxk2fwjiGghI3Qn7ByxBNO8moXvE/s400/all+in+butter+cake+5.jpg" width="400" /></a></div>阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com0tag:blogger.com,1999:blog-840358305432050308.post-91689730549626091762011-07-21T23:49:00.000-07:002011-07-22T00:52:45.463-07:00玉蜀黍椰香糖水 (Jagong Pengat)午后,手中捧着一碗刚煮好而且熱騰騰的Jagong Pengat。依靠在厨房的窗邊,虽然烈日當空但迎面吹来的凉风卻暫緩了炎热的感觉。这样一个悠閒的下午,一定要好好的享受一番。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEQsJYycoU5BQ_sA4fIO89LELqUKIRAL6Zl3e2O6Vy-Gdf6QJmpQ8eC9WKK9FbwxEnFkH-zIWMaclZ_BuYGWjrkkCLoYIcn1VhpmEjLuUPDj7gRP-CPCEnw_2tKPSqYkpoE9COK0VPDs/s1600/jagong+pengat3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEQsJYycoU5BQ_sA4fIO89LELqUKIRAL6Zl3e2O6Vy-Gdf6QJmpQ8eC9WKK9FbwxEnFkH-zIWMaclZ_BuYGWjrkkCLoYIcn1VhpmEjLuUPDj7gRP-CPCEnw_2tKPSqYkpoE9COK0VPDs/s400/jagong+pengat3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>曾經老师有这样子教导我。。他说如果一個人常常活在太過於快乐或太悲傷痛苦,是無法解决问题的。那么。。。我相信只有活在一個不苦不乐的空间裡,我们才能清楚看到事情的演变而慢慢学会珍惜当下的每一个突而其來的变化。<br />
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我喜欢Jagong Pengat,没有什么特别的理由,就是喜歡。新鲜的玉蜀黍再配上鸡蛋、椰浆还有适量的糖与盐。。ummmm。。材料雖然簡單,但卻美味。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi79GuzQsjmGLT8Nh_WEQHzXa14vkK0kM2lvi5zsOxzFjVT_JwHH5038rAbogljjTPsiXM5mmTIuE1ctwfLT0r851YJKpJbocHfsee8wRvOrAuT6jXwepK6Pm3OiZiu5SL6Vn-ZAGWeyM/s1600/jagong+pengat1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi79GuzQsjmGLT8Nh_WEQHzXa14vkK0kM2lvi5zsOxzFjVT_JwHH5038rAbogljjTPsiXM5mmTIuE1ctwfLT0r851YJKpJbocHfsee8wRvOrAuT6jXwepK6Pm3OiZiu5SL6Vn-ZAGWeyM/s400/jagong+pengat1.jpg" width="400" /></a></div><br />
玉蜀黍椰香糖水 (Jagong Pengat)<br />
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材料:<br />
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玉蜀黍8颗,刨片(大约850g)<br />
500ml椰浆<br />
2 - 3 粒鸡蛋<br />
1500ml清水<br />
糖适量<br />
盐适量<br />
5片班兰叶(Daun Pandan )<br />
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做法:<br />
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清水与班兰叶一起煮至水沸滾,然后再加入玉蜀黍片烹煮大约5分钟或煮至大滾。<br />
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加入适量的糖和盐再继续烹煮至2分钟。<br />
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鸡蛋轻微的攪拌然后加入糖水內形成蛋花。<br />
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最后加入椰浆再煮2分钟即完成。<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiyRPQe1Q44m4I6V1RIeIJQHWymjr_uiO_-v8cnqMk_XcKUJqtm-BiFKYqXCg_Lz1_8RDxIAJ1Xhk0WwqFzm1WuXZjscyHJeeMyTHa7KPum3Fsxolrj_W5F27WXEax3oqHlU9wTUdLs4/s1600/jagong+pengat2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiyRPQe1Q44m4I6V1RIeIJQHWymjr_uiO_-v8cnqMk_XcKUJqtm-BiFKYqXCg_Lz1_8RDxIAJ1Xhk0WwqFzm1WuXZjscyHJeeMyTHa7KPum3Fsxolrj_W5F27WXEax3oqHlU9wTUdLs4/s400/jagong+pengat2.jpg" width="400" /></a></div>阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com0tag:blogger.com,1999:blog-840358305432050308.post-81270312289107465212011-07-20T19:20:00.000-07:002011-07-22T00:54:23.444-07:00玉蜀黍煎(Jagong Jian)<div class="separator" style="clear: both; text-align: center;"></div>还记得小时候当婆婆在正做这个玉蜀黍煎(Jagong Jian)的时后,我刚好就守候在身旁。所以往往第一片玉蜀黍煎就是属于我的。回想起来婆婆对我的爱心及关怀,至今我还无法忘怀。我想,如果婆婆知道今天的我还在做着这些很有古早味的料理,她在遥远的天堂一定会这样说:『我的阿德真的很不错啊!』<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4FWYoihaMAQqOQDoWaFehRqaF0ZQ_BQvjUiolB1-f2A4nlHQe6Rg7ggLhhWPot9s_SEZLJBFkhAxTeQF-QjuCWGeRz8PS-YIZDkydJIlZ-t6P7xZnYcL67Q1fWFGvHvjjz1VieTCcb6U/s1600/cast1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4FWYoihaMAQqOQDoWaFehRqaF0ZQ_BQvjUiolB1-f2A4nlHQe6Rg7ggLhhWPot9s_SEZLJBFkhAxTeQF-QjuCWGeRz8PS-YIZDkydJIlZ-t6P7xZnYcL67Q1fWFGvHvjjz1VieTCcb6U/s400/cast1.jpg" width="400" /></a></div><br />
今天,碰巧妈妈从菜市场买回来了几颗玉蜀黍,本来是打算要煮很想念以及很久没有吃到的Jagung Pengat,但是妈妈却忘了买椰浆。妈妈最近时常会有这样的现象。。。“忘记”,不知道有一天当我喊她妈妈的时候她会不会问:『请问你是谁啊?』<br />
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Jagong Jian 的材料其实很简单,如果大家想试一试就不妨把这以下的食谱抄下来。<br />
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材料:<br />
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大约5颗玉蜀黍 - 刨薄片(450g)<br />
鸡蛋三粒<br />
小葱60g .. 30g-切片30g与黑胡椒一齐舂<br />
1茶匙半黑胡椒<br />
2汤匙面粉<br />
100小虾<br />
盐适量<br />
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做法:<br />
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黑胡椒与30g的小葱一齐舂至细小,再加入以上的材料搅拌,用中火煎至熟即可。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiAgYKFOKTdVUIzOA_s5zoAjBe7klXk5XRL6SJNAYnhKn9rJApeA7fjG2BQEtYJWOMdyLe2GqljWjYl8kY-8_DuktEpWvZwONxBvqSYvcrX4yh9H9KS5olhPdnzfiGMzv0QnEBq5gZkg/s1600/cats1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiAgYKFOKTdVUIzOA_s5zoAjBe7klXk5XRL6SJNAYnhKn9rJApeA7fjG2BQEtYJWOMdyLe2GqljWjYl8kY-8_DuktEpWvZwONxBvqSYvcrX4yh9H9KS5olhPdnzfiGMzv0QnEBq5gZkg/s400/cats1.jpg" width="400" /></a></div><br />
简简单单的口味但是它却满足了我。。。朋友们,不知道你们是否和我一样呢?阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com0tag:blogger.com,1999:blog-840358305432050308.post-27201484266215961082011-07-15T08:03:00.000-07:002011-07-15T21:14:09.767-07:00我的第一个蛋糕<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00OB50lMbBKgDQ2jpREXBmqUun9oyIfUVj4FGYVI9OjoTOsdM1wb8EDXyGhTrAJVk92rKPyMpuTqwI6Ma3rneQ1FnIsQiDNHnJiGbs-FZh2f8YXuvg-eikGdDYlFssFpCSbAQWaEfDHg/s1600/cats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00OB50lMbBKgDQ2jpREXBmqUun9oyIfUVj4FGYVI9OjoTOsdM1wb8EDXyGhTrAJVk92rKPyMpuTqwI6Ma3rneQ1FnIsQiDNHnJiGbs-FZh2f8YXuvg-eikGdDYlFssFpCSbAQWaEfDHg/s320/cats.jpg" width="320" /></a></div>我的第一个蛋糕。。<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; line-height: 14px;">應該是N年前的事了。。。感覺就好像昨天剛發生一樣歷歷在目。當年的處男作品,就是我最愛的奶油蛋糕。</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; line-height: 14px;">記得當時跟著表姐的食譜小心翼翼的加了一顆蛋、一安士牛油、一安士麵粉,然後再加上一點點的發粉以及讓蛋糕更惹味的香精,開始將所有材料攪拌均勻後放到烤箱裡頭。。。幾分鐘後,我人生的第一個親手烘培的蛋糕即將出爐了。</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; line-height: 14px;">期待又焦急的守候在烤爐旁,深怕一個不留意蛋糕給烤焦了。最後奶油蛋糕終於出爐了。。。可是當大家品嚐後的面容和表情已經明確告訴我,這不是一個成功的作品。。。</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; line-height: 14px;">就這樣來回摸索和不斷的嘗試,雖然一次又一次的失敗卻一次又一次的堅持下去。。。成就了今天的我。 </span>阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com0tag:blogger.com,1999:blog-840358305432050308.post-34333693709949835822011-07-14T02:42:00.000-07:002011-07-14T02:47:51.862-07:00没有蛋糕的生日没有蛋糕的生日。。。已經是N次了,所以我 已习惯了。认识我的朋友們都会这样子说:『你是蛋糕王子耶,如果我们送你蛋糕。。。恐怕买的蛋糕還比不上你自己親手烘的!』說的也是。。<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTeDEofDHsFOb5hszRLvXRyuSNDLN5ml3Zs6jNSNg6WojjI-F9DDcP-Tu0PtfuASLs2B_O1HO00rIm5849E6Aml_Cf6SsdJwSnsWuIAWxBgWdXkFOCNEWnwxh0EhJlf33ASDFcgau4VU/s1600/cats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTeDEofDHsFOb5hszRLvXRyuSNDLN5ml3Zs6jNSNg6WojjI-F9DDcP-Tu0PtfuASLs2B_O1HO00rIm5849E6Aml_Cf6SsdJwSnsWuIAWxBgWdXkFOCNEWnwxh0EhJlf33ASDFcgau4VU/s320/cats.jpg" width="320" /></a></div>虽然会做蛋糕,我也希望能够给自己烘一个美味的蛋糕。。。 如果烘培出來的蛋糕能夠让别人感受快乐,我也一样会快乐啊!<br />
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今天,我做了四个蛋糕,同时我也感受到了四份快乐。我的快乐在加上四个蛋糕的快乐,我有好多份快乐。祝我生日快乐。阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com0tag:blogger.com,1999:blog-840358305432050308.post-58889821141282143042011-07-12T21:38:00.000-07:002011-07-21T01:09:33.681-07:00我又开始烘培了<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4b0g8Y__UqawAD8jHo07d8nl4KYciLvmqJ6NcLk2OvqDtCjg4gT6rQKkM1Jwi3zNwdrU83fVzVqLpnzoTuj-tfUH511PhBIAUspf13ZbRXJPnypwyUEor4d_8MwbBStWrLw4R-wtpcyU/s1600/DSCN8434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4b0g8Y__UqawAD8jHo07d8nl4KYciLvmqJ6NcLk2OvqDtCjg4gT6rQKkM1Jwi3zNwdrU83fVzVqLpnzoTuj-tfUH511PhBIAUspf13ZbRXJPnypwyUEor4d_8MwbBStWrLw4R-wtpcyU/s320/DSCN8434.JPG" width="320" /></a></div>我又开始烘培了。。。。。不!正確來說,應該是終於重新投入烘培工作了。自從左手受傷以後,已經相隔好久一段時間沒有再踏入我的烘培小空間好好的完成一個蛋糕了。電話訂單依舊源源不絕,然而我的“抱歉聲”也說個不停。。。<br />
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這些日子,擺放在架子上的牛油、白糖、麵粉不曉得還認識我嗎?感覺和它們的距離似乎越來越遠了。我想是時候好好的和它們重新認識和溝通一番了。<br />
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我不是人家口中所說的“紅人”,何況我也不想當什麼“紅人”,我只不過想要好好的用心做好一個蛋糕,看到他人開心的笑容,我也快樂。今晚就讓我靜靜的待在我的烘培小空間,完美的為“我不是蛋糕王子”掀開序幕吧!<br />
<div class="separator" style="clear: both; text-align: center;"></div>阿德http://www.blogger.com/profile/15979119602109539670noreply@blogger.com2tag:blogger.com,1999:blog-840358305432050308.post-54212628272522070942011-07-04T18:49:00.000-07:002011-07-04T19:30:22.730-07:00我不是蛋糕小王子<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMUywogbU5GNU1NgKGsmRN0P4YHBIBsK0vMFqmvfc5sMOCoONjX_ZBts-c93CR4xqu_YH2heIr14TZ8JuU6DJgggvS2jWw-tUXM8yK58_Rvkhtb_iBs304HZfdrbaWsBZ-vmGfJhY2Zk/s1600/DSCN8536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMUywogbU5GNU1NgKGsmRN0P4YHBIBsK0vMFqmvfc5sMOCoONjX_ZBts-c93CR4xqu_YH2heIr14TZ8JuU6DJgggvS2jWw-tUXM8yK58_Rvkhtb_iBs304HZfdrbaWsBZ-vmGfJhY2Zk/s320/DSCN8536.JPG" width="240" /></a></div>我不是蛋糕小王子。。。这个年龄还称为“小王子”确实有点让人难以接受,而且自己也觉得害羞。烘焙一直以来都是自己的兴趣。当爸爸还健在的时候,我必须等待他上班后才能匆忙的烘焙蛋糕。往往当父亲问起时,我都推搪说是妈妈的作品,当然父亲不是懵然不知,我想他其实不想拆穿我的谎言吧!<br />
父亲是一个传统的男人,他不会轻易的称赞孩子。所以当他偶尔吃了蛋糕后美言几句,我听了心中简直飘飘然呢!我相信,父亲在天堂里一定会在天使面前口沫横飞的称赞我这个“蛋糕王子”吧!爸。。。我又开始想念你了~<br />
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