Sunday, December 16, 2007

薄饼 ♦ Popiah

薄饼是马来西亚福建人创的食物。
Popiah is a cousine which is created by Malaysian Hokkien.

材料其实是看个人的喜好。。。这里提供一个参考让大家在家里试试看。
Ingredients actually depend on the person him-/herself...this is just as suggestion to let you try at home.


我们逆时钟从右面看起:
we see one-by-one from the right in anti-clockwise direction:
鸡蛋(加酱油煎得厚厚的,在切成一条条),
egg (add some soy sauce and fry it in thick form, cut it),
黄瓜(也切成一条条),
cucumber (cut them too),
虾膏(用柠檬汁和适量的糖调配过),
shrimp paste (add some lemon juice and sugar to dilute it),
花生碎(用搅拌机把它打碎),
peanut (use blender to blend it),
炸洋葱头(买现成的),
fried onion (just buy from supermarket),
豆芽(用酱油炒一炒),
Bean sprouts (fry with some soy sauce),
中间就是那个薄饼皮,是小麦做的。
In the middle is Popiah skin, is made from wheat flour.


还有新鲜的虾,和虾米(煎一煎)。
and also fresh prawn and dried prawn (fry them).


现在为你们介绍怎么做薄饼是我们的大厨Eric Boon大厨师,掌声鼓励鼓励~~~~(拍拍拍拍~~~)
Now, let me introduce you our chef --Eric Boon, he will teach you how to make popiah, please put your hands together~~~ (applause~~~)

谢谢大家,首先在皮上面涂一些虾膏,这个虾膏不是直接涂上去的哦!你看,罐里面的虾膏是粘粘的,你看我的很稀,不是用水弄稀哦!用水就没有味道了,要用柠檬汁。。。bla bla bla(本人sensor掉他show-off的那段,怎么弄看上面就好)
Thank you everyone, first of all, put some shrimp past on the skin, don't take the shrimp paste directly from the bottle!~~ you see, in the bottle the shrimp paste is very sticky, mine is already diluted, but it's not diluted with water! if you use water to dilute it will be tasteless, use lemon juice....bla bla bla (the showing-off part is sensored, just read from above how to do it)

然后加花生碎,为什么要先加花生碎?因为可以把多余的水份吸一下,皮就不会这么容易破掉。我也是看人家怎么弄学回来的。。。因为小时候很喜欢吃popiah...bla bla bla(又在sensor他讲故事的那段,以后看到bla bla bla就是sensor啦,不用解释。。。:P)
then add peanut, why it is followed by peanut but not other thing? because it will adsorb some water so that the skin won't be so watery and spoilt. i learned it from other people...when i was small, i like to eat popiah....bla bla bla (again sensored because of telling unimportant story, the following part if you see bla bla bla means it is sensored, no need to explain so much...:P)


再加上豆芽,黄瓜,煎蛋。。。煎蛋要煎到这样厚厚才好吃。。。bla bla bla
and then add Bean sprouts, cucumber, fried egg....fried egg must be thick or else it doesn't taste nice....bla bla bla


加一点新鲜虾,虾米。。。
add some fresh prawns and dried prawns...


在上面洒一些炸葱头。。。
spread some fried onion on top of it...


包起来。。。
wrap it...


握紧它。。。粘起来。。。
hold it tight....stick it...


切开来。。。
cut it...


漂亮吗?可以沾虾膏,洒花生碎吃。。。
looks nice? can put some more shrimp paste and spread some more peanut....
我在德国朋友家那里弄来给他们吃他们都不喜欢虾膏的味道,讲很臭。。。不懂好料。。。就像榴莲一样。。。bla bla bla...
i make this food at my german friend's house but they don't like the smell of shrimp paste, they said it's very smelly...aih...they don't enjoy this good thing...just like durian....bla bla bla....

video
这个是教怎么包popiah的短片。
this is a vedio show how to wrap popiah.

回家试试看吧!~~
try it at home~~~

Wednesday, November 7, 2007

Interesting Facts about Cheese

from filipe fortes

  • Cheese, Seattle, Washington

    Round One, before the wine

I took a wine and cheese pairing class last night, and learned a few things I’ll pass on to my millions of readers:

  • All Cheese Rind is Edible: Even the wax and foil (!) ones. Cheese makers spend time crafting the rinds to add to the flavor. Not all of the rinds taste great, but they’re edible.
  • Brie, and other soft cheeses, have less fat than hard cheeses: This is obvious in hindsight, but it’s because hard cheeses have less moisture, and therefore a higher percentage of fat.
  • The mold in blue cheeses is a penicillium: This was interesting for me because I’m allergic to the antibiotic version of Penicillin — but I have no symptoms when eating blue cheese (or my current favorite, soft Italian gorgonzola).
  • Non-pasteurized cheeses are legal in the US as long as they’re more than 60 days old: The libertarian in me tries not to imagine how much federal legislation exists around cheese.
  • Lactose intolerance is typically cow-milk intolerance: Most people are just fine with goat or sheep’s milk, as the intolerance stands from some cow-specific enzymes.
  • Traditional mozzarella (mozzarella di bufala) is made from water buffalo milk: I thought it was just a name, but it’s not. Apparently, there are some big water buffalo farms in California.
  • Goats have the highest proportional milk production of any farm animal

They also handed out the following chart, which shows the composition of various milks, by percent weight (the totals don’t add to 100 because I removed the Minerals column, do the math yourself if you’re curious):

Milk Type Fat Protein Lactose Water
Human 4.0 1.1 6.8 88
Cow 3.7 3.4 4.8 87
Cow: Holstein/Friesian 3.6 3.4 4.9 87
Cow: Brown Swiss 4.0 3.6 4.7 87
Cow: Jersey 5.2 3.9 4.9 85
Cow: Zebu 4.7 3.3 4.9 86
Water Buffalo 6.9 3.8 5.1 83
Yak 6.5 5.8 4.6 82
Goat 4.0 3.4 4.5 88
Sheep 7.5 6.0 4.8 80
Camel 2.9 3.9 5.4 87
Reindeer 17 11 2.8 68
Horse 1.2 2.0 6.3 90
Fin Whale 42 12 1.3 43

I’ve had Cow, Water Buffalo, Yak, Goat, and Sheep’s milk. I’m definitely curious about Reindeer and Fin Whale (how do they milk it?).

Saturday, November 3, 2007

椰浆饭和拉茶 ♦ Nasi Lemak and Teh Tarik


这就是椰浆饭。你可以大概看到我们放了什么配料。
This is Nasi Lemak (Coconut rice). You can see briefly what is inside.

椰浆饭的材料: Ingredients for Nasi Lemak:
Rice
椰浆 Coconut milk
香兰叶 Pandan leaf
鸡腿 Chicken leg
鸡蛋 Eggs
Oyster/ Mussel
Prawn
江鱼仔 Anchovy
花生 Peanuts
黄瓜 Cucumbers
蒜米 Garlic
大洋葱和小红洋葱 Onions and Shallots
马来虾膏粉 Belacan
辣椒干 Dried Chilli
黄姜粉Turmeric Powder
面粉 Flour

饭就像普通那样煮,但是不是用水,是用椰浆。其实要放香兰叶,但是这里买不到。
The rice is cooked like normal just that not with water, but with coconut milk. Actually should put pandan leaf, but we can't get it here.

炸鸡篇:
Fried Chicken Part:

鸡肉要腌过。除了普通的盐糖酱油外,最重要的是黄姜粉,马来人把它当作华人的五香粉用的。。。
Marinate the chicken with salt, sugar, soy sauce, the most important is Turmeric powder, malay use it like chinese Five-spice powder ...

然后沾鸡蛋,沾面粉那去炸。鸡肉太大块的话,最好是炸两回,一次热油炸一次温油炸。再不然就放进微波炉煮熟它(没办法的办法),但是肉汁和油会跑出来,皮就不脆了。
And then stick some egg and flour, then fry. If the chicken pieces are too big, try to fry them twice, once with hot oil and then once with warm oil. Or another lazy way is to put into the microwave and cook them (if you have no choice), but the meat juice will flow out and the skin will not be crispy anymore.

煎蛋篇:
Frying Eggs part:

就把鸡蛋打一打放酱油。(听说放盐会有氯气跑出来之类的,所以鸡蛋我都不放盐了)
just stir the eggs and put some soy sauce in it. (I heard that if you add salt will release clorine gas something like that, so i don't put salt anymore)

煎成这样一片片。。。
fry to pieces like this...

再切成这样一条条。。。
cut to slices like this...

Sambal
Sambal就是这道菜的灵魂。
Sambal is the soul of this dish.

需要一些切成环状的洋葱。。。
you need some onions in ring form...

这是红色小小粒的洋葱仔,很重要,香味全从它们来。。。
These small red Shallots are very important, the fragrance is from them...

那几陀被搅成稀巴烂的是:(12点起顺时钟)辣椒干,大洋葱,红色小洋葱仔,蒜米。。。还有很重要的belacan粉,和sambal oelek一罐(这样就不用自己弄这么多咯 :P)。。。
Those like shit are: (from 12 o'clock clockwise direction) dried chili, onions, shallots, garlic...and very imporant is belacan powder, and a bottle of sambal oelek (so that you don't need to make so much on your own :P)

东西炒一炒,把以上的东西靠感觉加进去。。。这道是拿来煮虾。。。
fry those sutff on above with your own feel....this is sambal with prawn...

这道是拿来煮蚝。。。
this is sambal with mussel...



还要煎一煎江鱼仔。。。烘一烘花生。。。这里买到的是上面这个罐头花生,将就一下啦!~~
fry some Anchovy...heat some peanuts....here we just use this king of peanut in can, don't be so fussy lah!~~


好了,所有的料都准备好了。。。
ok, all the stuff are ready...



一个人份大概就是这样咯。。。
for one person is something like this...




Teh Tarik

用热水冲茶(有点像红茶),加炼奶和糖。。。
boil hot water and pour into the filter with tea leaves (taste like red tea) in it, add some condensed milk and sugar...

拉一拉让空气接触一下,这就是马来西亚出名的Teh Tarik(拉茶),说穿了其实跟香港的丝袜奶茶差不多啦!~~:P
pull it with 2 cups and so that the tea has a contact with air, this is the famous malaysia Teh Tarik, but actually taste something like Hong Kong-style milk tea.

云吞面 ♦ Wonton noodle

馄饨面(俗称云吞面)是广东人出名的面食,在香港,马来西亚和新加坡无人不知。
Wonton noodle or wanton mee is a Cantonese noodle dish which is popular in Hong Kong, Malaysia, and Singapore.

全部材料: All ingredients:
云吞皮 Wonton Skin
鸡精块 Chicken Cube
Noodle
Oil
炸洋葱 Fried Onions
黑甜酱 Sweet Soy Sauce
番茄酱 Tomato Sauce
辣椒酱 Chili Sauce
胡椒粉 Pepper
蒜米 Garlic
冬菇 Mushroom
酱油 Soy Sauce
西兰花 Broccoli
肉碎 Minced meat
蚝油 Oyster Sauce


云吞篇:
Wonton part:
陷料做法请看 To read about preparing the filling please read:http://germalaysiany-food.blogspot.com/2007/10/jiaozi-chinese-version-of-dumpling-and.html

买好云吞皮,放料,沾水对折就得了。。
buy wonton skin, put the filling in it, put some water and fold it...

有些放进汤(很随便用鸡精粉煮的鸡汤)里煮,有些拿来炸。。。
some put into the soup and boil (just simply use chicken cube to cook the soup), and fry the others...

好了,装在小碗里。。。
ok, done, put in a small bowl...


面篇:
Noodle part:

先把这个像云吞面的意大利面用水煮过。。。过冷河。。。放在一旁。。。
this is the noodle that we use, it taste like wonton noodle but actually a kind of italy noodle...boil it and put into cold water after that....put aside....

在碟上放些酱料:少少油,炸洋葱,黑甜酱,番茄酱,辣椒酱,胡椒粉。。。
put some sauces on the plate: a bit oil, fried onions, sweet soy sauce, tomato sauce, chili sauce, pepper powder...

再炒一炒蒜米,冬菇,一点点肉碎。。。加酱油。。。放在碟上。。。
then fry some garlics, mushrooms, a bit minced meat....add some soy sauce....put on the plate...
面放在上面捞匀。。。其实就是干捞云吞面啦!~~
the noodle put on it and mix them together...it is called "kon lo wonton mee"!~~

摆碟篇:
Decoration part:
把西兰花随便用蒜米蚝油炒一炒。。。
simply fry the brocolli with some garlic and oyster sauce...

西兰花方左边,炸云吞放右边,面在中间。。。
put brocolli on the left, fried wonton on the right, the noodles in the middle...

简单漂亮的配搭。。。;)
simple but beautiful combination... ;)

Friday, October 19, 2007

饺子与烧卖 ♦ Jiaozi (Chinese version of Dumpling) and Shaomai

饺子烧卖Jiaozi (Chinese version of Dumpling) and Shaomai


准备篇 Preparation part:

1)酱料 Sauce:
酱料的材料: Ingredients for Sauce:
洋葱 onion
蒜米 garlic
老干妈辣酱 "LaoGanMa" brand of spicy sauce
番茄酱 Tomato sauce/ Ketchup
sugar
酱油 soy sauce
虾酱(可选) Shrimp paste/belacan (optional)


用蒜米洋葱爆香(香),加上老干妈辣酱(辣),番茄酱(酸),糖(甜),酱油(咸)。。。还有什么想加的就加进去,像虾酱就有鲜味。
(注意:这个是无辣不欢的马来西亚人,我们突发奇想这样配来吃的,正统的不是这样的哦!你可以自己调适合你自己口味的酱料!~)
fry the garlic and onion (smell), add the spicy sauce (spicy), tomato sauce (sauer), sugar (sweet), soy sauce (salty)...and you can add any other thing you like, like Shrimp paste will make it more delicious.
(ps. this sauce is not the original one, it's created by us just because we like to eat spicy stuff, you can do it to fit your own taste!~)


2) Soup:
汤的材料: Ingredients for Soup:
鸡精块或鸡骨头 Chicken cube or Chicken bones


用鸡精快煮汤很简单,但是看起来好像不是很专业。我们用的是鸡骨中小火煲个两三小时的汤。
use chicken cube so boil the soup is very simple, but sounds not so professional. We choose to use chicken bone and boil it with middle low fire for 2 to 3 hours.


3)馅料 Filling:
馅料的材料: Ingredients for Filling:
猪肉碎 Minced Pork
五花肉 Pork belly
虾肉 Shrimp meat
大白菜 Chinese cabbage
红萝卜粒 red carrot cubes
冬菇粒(可选) mushroom cubes (optional)
马蹄粒(可选) Eleocharis dulcis cubes (optional)
糖盐 sugar and salt
胡椒粉 pepper powder
绍兴花雕酒 rice wine
酱油 soy sauce
鸡蛋 egg
薯粉 corn flour


左下角是机器打出来的猪肉碎,没有肉感,也没有肉味。。。
右下角是手打五花肉碎,比较没有打到这么碎,也比较有肉感和肉汁,还有一点点脂肪。。。
上面那个是虾肉碎。。。
另外还有大白菜切碎,加盐把水挤出来。。。
又或者红萝卜粒,冬菇粒,马蹄粒等等。。。

lower left is machine's minced pork, you can't bite anything from that...
lower right is minced pork belly using knife but not mechine, like this at least you can buy something, more juice and a bit fat on it...
the upper one is minced shrimp meat...
other than that, cut the chinese cabage, add salt and squizz out the water...
or you can also add red carrot, mushroom, or Eleocharis dulcis if you want...

调味料要加糖加盐,胡椒粉,绍兴花雕酒,酱油,鸡蛋,薯粉。。。
add sugar and salt, pepper powder, rice wine, soy sauce, egg, corn flour...
水饺的馅:基本一定要有机器猪肉碎,手打五花肉碎,大白菜碎。。。比较好吃可以加马蹄粒。。。
for Jiaozi: basically you must have mechine minced pork, hand minced pork belly, chinese cabbage...if you add Eleocharis dulcis will be better...
烧卖的馅:基本一定要有机器猪肉碎,手打五花肉碎,虾肉碎,红萝卜。。。比较好吃可以加冬菇粒。。。
for Shaomai: basically you must have mechine minced pork, hand minced pork belly, minced shrimp meat, red carrot... adding mushroom will add points...


饺子篇 Jiaozi part:

面粉自己搓,搓成圆圆一粒,弄扁,再把旁边搓平,中间留厚。。。讲就容易啦!要自己搓搓看才知道有多难啊!~~
mix flour with water, and keep on massage it. make them to a ball shape and make it flat, roll the side flatter but leave the middle to be thick...it's easy to say but you will find it very hard when you do it on your own!~~

包馅料。。。又怎么包?提供两种包法:
how to put the Filling in it? we teach you 2 ways of doing it:
普通饺子 Normal Jiaozi:http://limjn86.multiply.com/video/item/28
比较华丽但是很慢。。。looks nicer but very slow
东北饺子 North east Jiaozi:http://limjn86.multiply.com/video/item/27
比较快,又简单。。。very fast and simple...

第一个方法(美食家的煮法):用汤把它烫熟。。。这样饺子就会吸收汤的精华,吃起来味道也不同。。。但是之后那个汤就不能喝了,因为满是面粉。。。有点浪费那个汤似的。。。
The first way (Gourmet way): put them in to the boiling soup to cook...in this way, the Jiaozi will absorb the taste of the soup, will taste different...but then the soup cannot be drunk anymore, because it will be full of flour...this sounds a bit wasting the soup...
第二个方法(平民家的吃法):用开水烫熟。。。汤熟后放在汤里。。。既可以吃水饺又可以喝汤。。。但是饺子的皮因为是吸开水煮熟的,吃起来有点淡淡的。。。
The second way (Civilians way): use water to boil them...and then put into the soup...like this you can eat the Jiaozi as well as drinking the soup...but because the Jiaozi skin absorb plain water instead of soup, so the taste is not as good as the previous one...

烫熟了拿出来。。。看起来没有这么好看,沾酱吃起来却很美味哦!
they are cooked!~~ looks not very nice but it taste great with the sauce!~~


烧卖篇 Shaomai part:

烧卖就用现买的云吞皮,包了馅料放在抹了油的碟子,然后拿去蒸。。。那要怎么包烧卖?
we use the Wonton skin (just buy direcktly from the asia market) for Shaomai, put the filling inside and put on the plate with oil on top, then steam it...so how to put the filling?
看这里 see here:http://limjn86.multiply.com/video/item/29

可以用电饭锅蒸,但是之后我们显它火力不够太慢了。。。换去电炉来蒸。。。
you can use rice cooker to steam, but after that we found out it's not strong and very slow...then we change to use electric stove...

蒸好的样子!~~
The done look!~~

配酱料吃。。。赞!!~~
eat it together with the sauce....yummy!!~~

虽然看起来好像很废精神来弄这道菜。。。但是“煮菜除了享受结果,也享受煮的过程”。。。不明白?慢慢参透吧!~~~
although it seems like spending a lot of effort and time to cook this dish, "cooking is not only enjoying the result but also the process... "
cannot understand? try it and you will know~~
http://limjn86.multiply.com/video/item/26