Monday, 22 July 2013

流沙豆沙包 Steamed Red Bean Bun l Sweet Bean Paste Bun l Baozi - Josephine's Recipes Episode 49

 I made these freshly steamed buns yesterday, they came out pretty good, soft and these are too cute to be eaten and super yummy. My dear saying: that bun was one of the finest things, he think that his ever eaten, and the sweetened red bean paste are truly out of this world delicious. I appreciate how lucky I am to have gained so much happiness and know the way to treasure it.   

Sunday, 21 July 2013

Steamed Bun with Red Bean Paste Filling 流沙豆沙包 Josephine's Recipes Episode 49





















Ingredients:
(A) Dough 
250 gm plain flour
2 tsp caster sugar
1 tsp vegetable oil
½ tsp instant dry yeast
(Allinson Easy Bake Yeast)
1/3 cup warm water
1/3 cup warm milk
a pinch salt

(B) Filling



















Method:
1. Use a measure cup or a glass, pour in milk. Add ½ teaspoon of sugar and yeast mix well.
sit for about 20 minutes until bubbles arise.

2. Combine plain flour, 1½ teaspoon of sugar, oil, add the (1) yeast mixture, and water, stir in with teaspoon or woodspoon. Place them in a bowl, covered with a cling film. The fermentation usually takes about 1 hour. Please note: If you want light, fluffy buns, the dough should rise until it is puff or you try to make dough rise in a cooler spot, the rising will be sluggish. it should stay about the right temperature.

3. Transfer the soft dough on a wood chopping board then knead well on a lightly plain floured surface for 5 minutes until smooth. Cut into 3- 4 equal portions.

4. Shape each in round balls, then roll into a squarewrap with a rolling pin, with edges thinner than the middle. Wrap a spoonful filling inside, pinch seam tightly. Place on a greased baking sheet and turn up the edges of the base.

5. Leave to stand in a warm place or transfer to a steamer, covered for 5 minutes. Add cold water into steamer, steam buns over medium-high heat for 20 minutes. Rest another 5 minutes. After then, Serve hot and Enjoy!

Notes:
For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 seconds. That is so perfect to put the sugar and yeast together and sit in the oven 26 degrees for 20 minutes until bubbles arise.

Tips for freshly steamed buns:
Kept in the refrigerator two days; Foods kept constantly frozen at 0° F will keep safe indefinitely. (warm them up again before serve). If you don't like your buns taste heavy milk flavour, you can replace it with the same amount of water.

You can put them in the fridge if you want to, but there is no reason to put them in the fridge. They are best at room temperature or warmer, and they don't spoil easily at room temperature. They would probably get too dry to eat before they spoil at room temp.

Friday, 19 July 2013

雙皮燉奶 Double Layer Steamed Milk




My favorite dessert is Double Layer Steamed Milk. you can serve hot or cold. It's Super Yummy!
It will help to keep your skin healthy, pure white, fragrant, delicate flavor and silky smooth so tender texture, it melts in your month.

Ingredients
2 egg whites
180ml fresh whole milk (from British farms)
1 teaspoon white sugar, to taste

Method:
1) Add 1 tsp of white sugar into 180ml of fresh milk, stir well.
2) Put two bowls into the steamer to steam for 10 minute or until the sugar melts. (allow cooling for 10 minutes after cooling, a skin should have formed on the top but you can skip this way).
3) Beat the 2 egg whites until it turns foamy. Combine with milk and stir well or quick sieve.
4) Cover with aluminium foil and steam for 20 minutes.

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 17 July 2013

爆漿黑芝麻豆沙餡 | Sweetened Red Bean Paste - Josephine's Recipes Episode 46















This is the perfect bean paste filling came out smooth, fragrant, not too sweet and creamy.

Ingredients
6 tbsp adzuki beans
(soaked overnight and drained)
6 tbsp black turtle beans
(soaked overnight and drained)
3 tbsp toasted black sesame
4 cups water
2 brown sugar in pieces 
(or 1 cup regular brown sugar)
3 tbsp condensed milk
1 tbsp corn flour

Method:
1) In a large pot, add adzuki beans, black turtle beans, toasted sesame seeds and pour enough clean water and bring it to a boil over medium high heat. Reduce the heat to medium low heat, and cook for about 2 hours until the beans have softened. (Adding more water as necessary).

2) Add brown sugar, then turn off the heat and simmer for a few hours until the mixture cool completely.  pour the mixtures into a blender And puree until smooth.

3) Return the puree to the saucepan. Add Condensed milk and cook it over a medium low heat. Add corn flour and mix well. It may appear smoothly, but it will thicken when it cools.

Recipe Source: JosephineRecipes.Co.Uk

How to Make Salted Egg 醃鹹蛋 Homemade Salted Eggs - Josephine's Recipes Episode 45


Ingredients
25 Chicken eggs (or Duck eggs)
10 cups clean Water
6 cups sea salt or fine salt
Large Container

Method:
1. First, Add 6 cups salt into a large container. pour enough clean water and eggs to soaked up.

2. Store in a cool, dark place for 1 to 3 months.

Take one egg out to cook and see if its taste salty enough?
If not, let the rest to brine until you're fully satisfied.

Drain all eggs out, wipe dry and store to refrigerate.
This can last for a few weeks in room temperature.

材料:
雞蛋


容器

製作步驟:
1. 首先,選粗鹽(細鹽也行;但沒粗鹽好)

2. 干凈的容器,加水,放鹽,浸過蛋為止。

3. 放入冰箱里,醃一至三個月,恭喜,成品了!

鹹蛋除了可以配着白粥吃,也可做各式各样,美味的料理。

例如: 鹹蛋蒸肉餅,等等或是用於包传統粽子
烘焙雙黃月餅,應佳節,但偏偏在英國,
卻是很難買的到,那麼咱們可以在家試著用雞蛋來醃製成鹹蛋囉!


Tuesday, 16 July 2013

自製牛肉漢堡包 Homemade Beef Burger Recipe





































Ingredients
Beef Burger
half onion 
(chopping onions into chunks)  
2 tbsp mustard
1 tbsp olive oil
minced beef
A pinch of salt and black pepper for seasoning

To serve:
3 tbsps mayonnaise
2 mature Cheddar
iceberg lettuce (cut into slices)

cucumber and tomato
(cut into slices)

The amount of the ingredients as you desired.

Recipe Source: JosephineRecipes.Co.Uk

Stir-Fried Lobster with Ginger and Scallions 酒香薑蔥炒龍蝦 Chinese Cooking | Josephine's Recipes Episode 4






















自給自足的 豪華大餐 蔥薑炒龍蝦 龍蝦 不論 在全世界哪個地方 都是豪華大餐的代名詞 任何場合 只要端出一碟龍蝦來 都能震住在場的所有人

做法:
首先 老薑洗淨 切片之後 就放入熱鍋 適量的油 爆香薑片 直到金黃色 就將事先 (煎炸脆過的龍蝦)下鍋去大火炒 加入Whisky 或者 黃酒 快速 炒呀炒 李錦記蠔油 生抽 美極調味素 適量 翻炒直到龍蝦轉變火紅色再加入大概半杯量的黃酒炒至均勻 蓋上蓋子,改至中火燜至湯汁剩1/3時改至大火收汁即可

一口一個 無法停止 無上享受 在家的時候 我們花多多心思 去烹飪 都是為了 想令自己 和 另一半喜歡的人 能夠 細心品嘗 而當你經歷過 海外漂泊 自力更生的 切身感受 你就會看透 背後 付出的努力 花了多少的功夫 才知道 幸褔並非必然的 才會 更懂得珍惜 身邊的 一切一切 擋不住的香氣吸引 酒香入佳餚 吃起來 濃濃酒香 姜蔥味 好有趣

溫馨提示:
1) 龍蝦一定要先放尿 否則會影響鮮味
2) 龍蝦先沾上鹽 胡椒 蛋白 和 蜀米澱粉
再下 油 炸脆 可以鎖住水份 避免肉質過乾
3) 龍蝦殼比較厚 直接炒會受熱 不均 肉質容易老掉 而下油炸後
就 可以避免 這種情況 因為油溫高 肉裡的水份很快 被鎖住最大程度
保持食物的原味和鮮嫩 龍蝦的肉質 結實味鮮

廣式脆皮燒肉 Crispy Roast Pork Belly Recipe - Josephine's Recipes Episode 44



 整左廣式脆皮燒肉 金牌宴客菜~ 真是及不期待和大家分享~興奮呀!
多謝曬廚藝大師保羅教導有方。

材料:

蘇打粉
1塊五花肉

底層醃料:
1小匙生抽
1小匙五香粉
1小匙排骨醬

1) 五花肉洗淨,放入大鍋,倒入清水煮滾 (七成熟) 飛水;撈起瀝乾水,待用。

2) 幹凈的布、或者廚房紙將水份吸乾。用叉子、或者尖刀在豬皮上紮滿小洞,
越多越好。扎洞越多燒肉的皮才會酥脆 (撒點蘇打粉和少許鹽)。

3) 底層醃料: 李錦記排骨醬、生抽、五香粉

4) 用錫紙將五花肉包緊四周圍,只露外皮。豬皮要風幹,放雪櫃裡面;十個鐘頭以上。

5) 進爐前,再次在豬皮上紮滿細密小洞。第一次 (鋪滿鹽),用250度的火力烘烤30-45分鍾。
第二次 (走鹽),用250度的火力烘烤10-15分鍾。第三次改為200度,10分鍾即成!(靈巧控制熱度) 脆卜卜的燒肉就出爐啦!脆皮燒肉可以配白飯、煮湯米粉、和炒菜 等等。

Sunday, 7 July 2013

How to Make Kaya Jam| Traditional Malaysian Coconut Egg Jam | 傳統正宗咖椰醬 - Josephine's Recipes Episode 41

Ingredients
3 Large Whole Eggs
3/4 cup Brown Sugar
1 cup Coconut Milk
3 Pandan Leaves (Knotted)

Method:

1) Beat eggs, brown sugar and coconut milk, until all the sugar has dissolved.

2) Add enough water to a double boiler over medium heat, Place the pandan leaves and add the (1) mixtures to the bowl. Keep stirring until mixture has thickened and turned into a smooth consistency and a beautiful amber brown. 

Can I skip that ''stirring'' step? Yes. You can use a hand blender to make smoothies and reaches silky smooth to your preferred.

3) Switch off the heat, set aside to cool completely and then pour into a clean jar bottle and store to refrigerate. 

Helpful Tips:

You can extra 2 egg yolks and caramelized sugar to enhance the flavor. 
and it will also keep well in the refrigerator for 5 days.

Recipe Source: JosephineRecipes.Co.Uk


Tuesday, 2 July 2013

綠豆沙做法 My Dad's Traditional Green Bean Soup with Coconut Milk - Josephine's Recipes Episode 40



Ingredients:
½ cup green beans
(wash and clean to drained)
3 pandan leaves
3 cups water, you desire
1 piece brown sugar to taste
½ cup fresh coconut milk


Method:
1) Place the drained green beans and pandan leaves
in a pot filled with enough water, and bring to a boil.


2) Reduce the heat to medium, and cook for about half to an hour. 
Add sugar to taste, and coconut milk, simmer for 10 minutes. It can be served both hot and cold.

Recipe Source: JosephineRecipes.Co.Uk