Friday, 28 February 2014

Drunken Prawns 醉蝦




















This drunken prawns dish is one of my favourite. Sometimes, I love to add DOM Benedictine instead of Chinese rice wine, but Paul says that the alcohol was too strong aroma, he always asked me to make with Sherry or Chinese rice wine instead. It is very easy homemade Chinese dish and surprisingly tasty, and finger licking good! Usually when I go out to eat with Paul, I serve drunken prawns dish and cold beer, it can be pretty expensive in the restaurant, on their menus that could triples the price of the meal but if you're making them at home, you can save a lot of money.

(Serves 2)
Ingredients
12 king prawns
1 spring onions (garnish)
1 red chilli (garnish)

Seasonings: 

1 tsp rock sugar
1 tsp chinese wolfberries
slices of ginger
½ cup sherry / chinese rice wine / DOM Benedictine
You can choose your favourite wines

Method:

Pre-heat oven at 200°C.

1) Rinse the prawns and arrange to an oven proof serving dish.

2) Prepare a glass,  add: 1 tsp rock sugar, 1 tsp chinese wolfberries, slices of ginger, and ½ cup Chinese rice wine. Using aluminium foil to cover your dish.

3) Pour the sauce mixture over the prawns and bake in the oven for 15 minutes or till the shells turn bright red.

4) Remove and serve immediately. Garnish with the spring onions and red chilli before serving.

Helpful Tips:
1) You can be steamed as well as baked. Cover and steam until as tender as you like (about 8 minutes).
2) It's perfect to serve with steamed rice or snacks is almost always enjoyed with a cold beer.

Recipe Source: JosephineRecipes.Co.Uk


How to Make Spicy Braised Pork Belly Recipe 蒜香 | 麻辣紅燒肉 - Josephine's Recipes 80





















I was lucky to get an opportunity to visit South Korea, Seoul. An amazing gourmet trip since 3 months ago. One of my favourite Korean dish is Samgyeopsal, The most popular Korean BBQ, grill the spicy pork belly with raw garlic, fresh herbs with hot chili.

When I got back home, I promised myself, I can make something that tastes similar way. I have been tested so manytimes the flavour & etc so this is my version how to making of and this is my new favourite Chinese dish. The taste is superb and hot spices will enhance the flavor, very tenderness of the meat, harmonizes with warm and perfect.

Ingredients
Pork Belly slices Approx 400g
(Cut pork belly into thick slices)
Garlic (sliced)
2 tbsp vegetable oil
1 spring onions (garnish)
1 red chilli (garnish)

Seasonings:
1 tbsp chilli garlic sauce
1 tbsp chili bean sauce
1 tbsp dark soy sauce

Method:

1) Heat a pan over medium high heat. Add 2 tbsp of vegetable oil for stir fry garlic and pork belly.

2) Add 1 tbsp chilli garlic sauce, chilli bean sauce and dark soy sauce, seasoning to taste till fragrant until golden brown and well combined.

3) Garnish with sprinkle thinly sliced spring onions and red chilli. It's perfect to serve with Chinese steamed bread or steamed rice.

Notes:
1. The amount of ingredients like pork belly,
and seasonings can be increased or decreased to suit your own taste.

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 25 February 2014

蜂巢炸芋角 Chinese Dim Sum: Fried Taro Dumplings - Josephine's Recipes 79











Makes 6 Fried Taro Dumplings

Make the dough: 
The outer shell is made from a thick layer
of cooked wheat starch and taro that has been steamed and mashed.

''Use a measuring cup''.

Ingredients:
Taro 250ml 1 cup
*Wheat starch 80ml + Hot water 80ml and mix well.
(It's called cooked wheat starch)
Lurpak Slightly Salted Butter 45g

Seasonings:
Chinese five spice 1 tsp
Cinnamon  1 tsp
A pinch of sea Salt

For Fillings and Sauces:



飲茶時芋角是必點的美食。
還記得小時候,每逢禮拜日, 爸爸都會去點心樓外賣10份炸芋角,
是用蠔油叉燒餡料。我2,他8。回到家后,當我吃完第2份,
他的第8份也吃光光!可想而之~是多么的好滋味呀~

這款蜂巢炸芋角,外層做得又香又脆
入口酥化,濃密的芋頭香;配搭叉燒粒和肉汁,
冲一壶靓茶,伴着芋角,真是一流,一個字~

我最喜愛的一道中式點心,相信你們也不例外!

份量:6個 蜂巢炸芋角

外皮材料:

芋頭泥 1杯量
滚水80ml + 澄麵粉 80ml = 熟澄麵
Lurpak牛油 45克

內餡材料:
150g 猪腩肉
烤好的叉燒,待涼后切成粒。
倒入自制叉燒汁攪拌均勻,之后放入餡料模型。
將【蜜汁叉燒粒】雪藏備用!

自製の香港式蜜汁叉燒教學影片:



















调味料:
五香粉 1 小匙
肉桂粉 1 小匙

制作方法

首先,將芋頭洗淨,削皮後蒸熟成;芋頭泥,備用。

(1) 將澄粉和热水攪拌均勻成;熟澄粉。
趁热加入己蒸熟的芋頭泥,牛油,五香粉和肉桂粉,然後再用手搓均勻。
蓋上保鮮紙,放入冰箱冷凍,即為芋頭麵糰。

(2) 將作法 (1) 完成的芋頭麵糰,拿出来,備用。用大匙;分成六份。
在工作桌上,用保鮮纸做底, 随意的包成球狀,壓平。芋頭麵皮中間包入1份餡料,
捏合成餃子形四周用手整理壓平即可,做好六個備用。

(3) 熱油鍋至150℃,將芋角放入,一次不要放太多個,慢慢炸至金黃色,
大約 3 至 4 分鐘。最后 1 至 2分鐘 200℃ 炸到芋頭麵糰,
將產生漂亮的蜂巢狀組織即可,撈出瀝乾油份。

注:
油溫控制。
將芋頭麵糰放入冰箱冷凍的功能,
是為了在製作時,得心應手。

*** 自己做了很多很多次,从失敗中,得到保羅大师的指点,
為食貓化身的我,也常常会做來當早餐或下午茶

這是我送給大家最簡易,最好的食譜,
希望大家会喜歡我一直努力的杰作

Chinese Steamed Bread Buns | Mantou 鮮奶饅頭 Josephine's Recipes 78





















Just follow this step-by-step instructional video carefully and make your own Happiness is Homemade. You'll be rewarded with comforting, super soft, fluffy, chewy and tasty Chinese steamed buns.Smile. Cook. Eat. Love » be delicious!

Ingredients

(A)
2 cups plain flour
4 tsp sugar
2 tsp vegetable oil
1 tsp instant dry yeast
(Allinson Easy Bake Yeast)
1 cup warm milk (250ml)
should be under 38°c

Method:
1) Pour a glass of cold milk and put the milk in a microwave to heat it up about 26 seconds. Add 1 teaspoon of yeast and sugar mix well, sit in the oven (26°c degrees) for about 20 minutes or until bubbles arise. (should be under 38°c)

2) In a large bowl, add 2 cups plain flour, 3 teaspoon of sugar, 2 teaspoon oil, Add the (1) yeast mixture to the flour and mix together with your spoon.

3)Transfer the soft and sticky dough on a clean, floured work surface, then knead well for 5 minutes. covered with a plastic wrap and wet clothes. The fermentation usually takes about an hour, Winter time is should be takes more longer. the dough should rise until it is puffy, and double or triple in sized.

4) Sprinkle some flour on the board surface so the dough won't be sticky and stuck when you knead it. Cut into 5 pieces, like a snail for each. Place on a greased baking sheet and turn up the edges of the base. 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.

Helpful Tips:
1) Everyone's microwave is different. PLEASE UNDERSTAND YOUR MICROWAVE!
2) The video 1:09 ''Covered with a plastic wrap & wet clothes''. You can put the dough  in the fridge for slowly fermentation and take it out in the next day and rest for at least 20 minutes before rolling.
3) For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 to 30 seconds (Under 38°c). That is so perfect to put the yeast and sugar together and sit in the ovenshould be under 38°c for 20 minutes or until bubbles arise.

Recipe Source: JosephineRecipes.Co.Uk



Friday, 14 February 2014

Japanese Cotton Cheesecake with Fresh Strawberry Topping

* This is A Cheesecake Look like without a Water Bath *
                         A Beautiful Day to Remember 14.02.2014                      ♥     


             Valentine's  Specials               

Sunday, 9 February 2014

日式芝士杯子蛋糕 How to Make Japanese Cheesecake Cupcakes - Josephine's Recipes 77

                    English Recipe Video                       ♥     





















 難忘的絕佳口感;不知不覺,越來越迷,越來越愛,
是能讓人越陷越深的誘惑滋味~ 鬆軟、香滑細膩、
入口即化的輕乳酪蛋糕,就像情人般那樣的甜蜜蜜。

                          Valentine's  Specials                         






        最適合在情人節那天自家特製~ 既做既吃~士蛋糕~ 表示你對他的一點心意

海綿綿~ 日式芝士蛋糕~ 

表示你對他的一點心意。


(A )
3 蛋黃
300克 Dairylea 奶油奶酪
150毫升 全脂鮮奶
3½ 湯匙 糖
3½ 湯匙 普通麵粉
2 湯匙 粟粉

(B )
3 蛋白
7湯匙 糖

蛋白與糖 (B) 打至挺身,
混入 (A) 芝士麵糊。

倒入蛋糕模,水浴,放入預熱至180℃的烤箱中,烤約 8~10 分鐘。
請留意 *** 以上影片里的是;最小的多士爐,180℃;烤約 8~10 分鐘 。 ***

我刚刚新買回來的烤箱烤時溫度不一樣;
SEVERIN TO2035,1500W,20公升,德國品質,白色''。
http://www.amazon.co.uk/Severin-TO-2035/dp/B003HD7YLA/ref=sr_1_1?ie=UTF8&qid=1405845135&sr=8-1&keywords=SEVERIN+TO2035%EF%BC%8C1500W (SEVERIN MINI OVEN, TO2035, 1500W, 20 LITRE, GERMAN QUALITY, WHITE) 有上下烤風力,100°C - 230°C。

了解烤箱的溫度是很重要地。它可以決定你的出品成功与敗。我通常會放個鐵板,可以避免蛋糕頂部焦黑。

180℃; 烤約 25分鐘。鐵板;150℃。

或 更久,每個人的烤箱不同,烤至金黄色,筷子穿透干凈即成品。。

(水浴就是,底盤放水,烤箱就有了濕度,烤出來的東西不容易乾或者收縮,
尤其是做這個日式海綿芝士蛋糕。)

Friday, 7 February 2014

How to Make Steamed Rice Cake 白糖糕 Bak Tong Gou - Josephine's Recipes 76













For me, One of popular desserts eaten during this festive season is 白糖糕 Bak Tong Gou (Cantonese); Bai Tang Gao (Mandarin); White Honeycomb cake (Malay) Steamed Rice Cake 松糕 Also called White sugar sponge cake.


Just follow this step-by-step recipe video, It is made from rice flour, white sugar, water, coconut milkand yeast for a few hours fermentation and steaming.

It had a coconut flavor and sweet taste.It should be spongy, soft, chewy and uniquethe texture is lovely and highly reminiscent.

Although the original Chinese version is contain to water and pandan leaves, but I used coconut milk instead to make this cake taste more fragrant and look more bright and white in colour.

Ingredients:
(A)
1 teaspoon dried yeast
2 tablespoons warm coconut milk

1/2 tablespoon vegetable oil (lightly greased & sweep a round glass casserole)

(B)
280g rice flour (414ml)
140g sugar (200ml )
500ml water 
100ml coconut milk 

Method:
1) Combine 2 tbsps warm coconut milk, and stir with 1 tsp of yeast, mix well. over with a lid for 20 minutes or until bubbles arise.

2) In a large bowl, Add 300ml water to the 280g rice flour, and mix well.

3) Boil 140g sugar with 200ml water, and 100ml coconut milk. Once boiling, pour into  (2) rice flour mixture. Stir well and Leave aside to cool.

4) Add the (1) yeast mixture to the (3) cooled rice flour under 38°c and mix together until smooth.

5) Let ferment at room temperature 1 to 2 hours. (longer if room is cooler, shorter if room is warm).

6) Grease and Steam over medium-high heat for 30 minutes and simmer for another 10 minutes.
remove from the steamer and allow to cool. cut into any shape, if desire. Serve immediately and Enjoy!

Helpful Tips:
Since I have failed and tried many different's recipes in the past, over a year. they always turn out wrong :( not white, but yellow in colour, and sour taste, not as good as I imagine. At that time it's crazy and almost sad. Fortunately, now is voila, This is my unique way to make you success :) 

Tried this recipe?
Why not leave a comment or share your re-create pictures?

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                            Important Notes                  

1) Fermentation-temperature control is one of the most important steps to making the best steamed rice cake.

2) The key to this recipe is PATIENCE!

3) To serve in the next day: Cut the cake into any shape, reheat it in the microwave or re-steam it for 5 minutes.

A Vietnamese version of the cake, called Bánh bò,Vietnamese Steamed Rice Cake, Cow cake are generally eaten as a dessert, although they may also be consumed as an accompaniment to a meal. 

Good Luck! You'll be amazed by the taste.