Calla Lily Recipes 食譜篇 - 經典牛肉漢堡包 (CLASSIC BEEF BURGER)

經典牛肉漢堡包 (CLASSIC BEEF BURGER)

Ingredients :-

2 tablespoons olive oil

1 large onion, sliced

4 burger buns, split into halves

4 slices cheddar cheese

4 iceberg lettuce leaves, shredded

2 small ripe tomatoes

225g can sliced beetroot, drained

Tomato sauce, to serve

Beef Patties

¾ cup fresh breadcrumbs (see tip)

2 tablespoons fresh milk

500g minced beef (buy minced beef with a little fat)

1 medium-sized onion, coarsely grated

2 tablespoons chopped parsley (optional)

2 tablespoons tomato sauce

1 tablespoon Worcestershire sauce

1. To prepare beef patties, place breadcrumbs in a bowl; add milk. Add beef, onion, parsley and sauces. Season with salt and pepper if you want. Use your hands to mix until well combined.

2. Divide the mixture into 4 even portions and shape each portion into a patty about 10cm in diameter and about 2cm thick.

3. Heat half the oil in a large non-stick frying pan over medium fire. When hot, cook the onion for 8 mins or until softened. Remove from pan and set aside. Heat remaining oil and add the beef patties and cook for 5 mins each side, or until just cooked through. Meanwhile, preheat grill on high. Place the burger buns, cut-side up, on an oven tray and grill for 1 to 2 mins. Or toast buns in an oven toaster for 3 mins or until golden brown. Set aside.

4. To serve, place a cheese slice over each patty, and place pan under preheated grill or oven toaster for 2 mins, or until cheese melts. Top bottom halves of buns with lettuce, tomato, beetroot, beef patties, tomato sauce and cooked onions. Cover with bun tops.

TIP : Cheese slices are ideal for burgers.

Calla Lily Recipes 食譜篇 - 燒雞翅膀 (BARBEQUE CHICKEN WINGS)

燒雞翅膀 (BARBEQUE CHICKEN WINGS)

Ingredients :-

500-600gm chicken wings - wash and drain dry

Marinade

40gm (4 tablespoons) hoisin sauce

20gm (2 tablespoons) ginger marinade

½ teaspoon salt

Dash of black pepper

1. Marinade chicken wings for at least 2 hours.

2. Barbeque or grill chicken wings for about 25 - 30 minutes, depending on the fire; keep turning the wings till cooked

Tips : 1) Microwave chicken wings for 5-8 minutes to shorten barbeque or grill time.

2) Barbeque chicken wings will taste more delicious if dipped in chilli sauce or tomato ketchup.



Note : Fire / charcoal must not be too hot.

Calla Lily Recipes 食譜篇 - 巧克力和草莓小蛋糕 (CHOCOLATE AND RASPBERRY CUPCAKES)

巧克力和草莓小蛋糕 (CHOCOLATE AND RASPBERRY CUPCAKES)

Ingredients :-

1 box chocolate mud cake mixture (available at supermarkets)

150g frozen raspberries

For Chocolate Ganache (see tip)

½ cup (125ml) thickened cream

200g dark eating chocolate, chopped

1. Preheat the oven to 180°C. Line a 16-hole (1/3 cup/80ml) muffin pan with foil or cupcake paper cases.

2. Follow the instructions on the box and prepare the chocolate mud cake. Fold in the raspberries.

3. Divide cake mixture among cupcake cases (approximately 2 tablespoons each).

4. Bake for about 40 mins. Transfer cupcakes to a wire rack to cool.

5. For Chocolate Granache : Bring cream to the boil in a small saucepan; pour cover chocolate in a small bowl. Stir until chocolate is melted and smooth. Stand for about 5 mins or until ganache is of a spread able consistency.

6. Spread Chocolate Ganache gently over the cupcakes.

TIP : Ganache is a french term referring to a smooth mixture of chopped chocolate and heavy cream.

Calla Lily Recipes 食譜篇 - BRIYANI 印度飯 (BRIYANI GAM)

BRIYANI 印度飯 (BRIYANI GAM)

Ingredients :-

1 can evaporated filled milk

1.2kg chicken, cut into 12 pieces

1 box briyani masala mix

2-3 tablespoon chili powder

5 Bombay onions, sliced thinly

30g ginger, shredded finely

6 ripe tomatoes, diced

6 green chilies, sliced

8 hardboiled eggs

4 potatoes boiled and sliced into wedges

A bunch of coriander leaves, chopped finely

Rice Ingredients :-

4 cardamoms

1 cinnamon stick

4 cups water

4 cups basmati rice, washed

½ cup fried crispy shallots

½ evaporated filled milk

1. Heat 5 tablespoon of oil, sauté onions and ginger till fragrant. Add in tomatoes and stir-fry till tomatoes are soft, then add in briyani masala mix, chili powder and chicken pieces. Fry chicken till well coated with masala.

2. Add in water to cover chicken and cook it for 15 minutes over medium fire. Stir in ½ a can of evaporated filled milk and continue to cook until chicken is tender. Season with salt.

3. Heat 2 tablespoons ghee, fry cardamom and cinnamon stick till fragrant. Remove it to a rice cooker; add in rice, evaporated filled milk and water to cook rice.

4. To assemble briyani gam, place a layer of rice onto a deep casserole, followed with potatoes and cover it with chicken pieces and sauce, some chopped coriander, then another layer of rice, chicken pieces and hardboiled eggs. Finish off by sprinkling some chopped coriander and shallots over it.

Calla Lily Recipes 食譜篇 - 蒸咖啡糕點 (STEAM COFFEE MARBLE TALAM)

蒸咖啡糕點 (STEAM COFFEE MARBLE TALAM)

Ingredients :-

(A) For batter, mix well and leave aside for ½ hour :

140g plain flour

60g cornflour

30g hoen kwe flour

400ml eveporated creamer

350ml box coconut milk or fresh thick coconut milk

150ml water

1 teaspoon alkaline water

(B) For sugar syrup, boil together and leave to cool :

220 g caster sugar

300ml water

(C) Mix together :

2 teaspoon coffee emulco

1 teaspoon good quality coffee essence

some extra coffee emulco for the top

1. Combine the batter mixture with sugar syrup. Sieve the mixture with a fine sieve. Divide mixture into two portions.

2. Add C mixture to one portion to get a brown batter. For the white portion add in 1 teaspoon salt and mix well.

3. Prepare steamer. Lightly grease a 20cm square pan and warm it in the steamer before pouring ½ the amount of brown sugar. Steam for 5 minutes over high heat.

4. Remove cover, wipe off water from cover and pour in ½ the amount of white mixture over it. Steam for 5 minutes covered. Repeat process for the remaining batter.

5. For the top layer, spoon a few pea size coffee emulco, gently use a bamboo skewer and draw swirls to make marble design.

6. Steam mixture for another 25 minutes over medium heat. Remove and leave it cool fully before cutting it.

Calla Lily Recipes 食譜篇 - 美人球 (BELLE OF THE BALL)

美人球 (BELLE OF THE BALL)

Ingredients :-

Equipment

2.5 litre (10-cup) Dolly Varden cake pan

25cm-round prepared cake board

Sticky pan

Cake

2 x 340g packets butter cake mix

2 tablespoons milk

1/3 cup (80ml) water

1 cup (220g) caster sugar

1 teaspoon gelatine

2 tablespoons water, extra

250g butter, softened

White food colouring, optional

Decorations

Barbie doll in bride dress

2 tablespoons silver cachous

35 large oval silver cachous (if not available, use round cachous instead)

2 small white feathers (for hair)

White ribbon (to tie around waist)

1. Preheat oven to 180°C (160°C fan-forced). Greased pan well. Make cake mixes following cake directions. Pour the mixture into pan; bake for about 1 hour or until cooked. Stand cake in the pan for about 5 mins, then turn out onto wire rack to cook.

2. Combine milk, water and caster sugar in a small pan; stir over low heat (do not boil), until sugar dissolves. Sprinkle gelatine over extra water in a cup, add to pan; stir syrup until gelatine dissolves. Cool to room temperature.

3. Beat butter with an electric mixer until pale. Gradually beat in cooled syrup; beat until light and fluffy. Tint icing with white colouring, if using.

4. Trim base of the cake. Position it on the prepared board flat-side down; secure with a little icing. Use a long knife and spoon, to make a hole in the top of the cake to fit the doll.

5. Spread icing over cake. Using the picture as a guide, gently press silver decorations into icing. Use your finger or a palette knife to rough up icing in the front of the dress, to look like lace.

6. Attach feathers to doll's hair with sticky tape. Put her into the top of the cake. Tie ribbon around her waist to hide any gaps.

Calla Lily Recipes 食譜篇 - 島嶼女孩 (ISLAND GIRL)

島嶼女孩 (ISLAND GIRL)

Equipment

2.5 litre (10-cup) Dolly Varden cake pan

2 x 12-hole (1 tablespoon/20ml) mini muffin pans

72 mini muffin paper cases

30cm-round prepared cake board

Cake

3 x 340g packets butter cake mix

85g packet lime jelly crystals

1¼ cups (100g) finely grated coconut, squeezed dry (or dessicated coconut)

125g butter, softened

1½ cups (240g) icing sugar mixture

2 tablespoons milk

Green food colouring

Decorations

Barbie doll with swimsuit

1/3 cup (75g) sugar

Yellow and orange food colouring

55 mini marshmallows

14 white marshmallows

1. Preheat oven to 180°C (160°C fan-forced). Grease cake pan well; line mini muffin pans with 24 of the paper cases.

2. Make two of the cake mixed following packet direction. Pour into pan and bake for 1 hour or until cooked. Stand cake in pan for 5 mins; then cool on wire rack.

3. Make remaining cake mix following packet direction. Drop 2 level teapsoons of mixture into each paper muffin case; bake for about 15 mins. Stand cakes in pans for 5 mins; turn out onto wire rack to cool. Repeat with remaining cake mixture, to make 72 cakes.

4. Meanwhile, make jelly following packet directions. Leave until slightly cool. Remove paper cases from small cakes. Dip cooled cakes into jelly, one at a time, then roll in coconut. Refrigerate for 30 minutes.

5. Beat butter with an electric mixer until pale. Gradully beat in half the sifted icing sugar, then milk, then remaining icing sugar. Use green food colouring to tint "butter cream" icing pale green; reserve 1 tablespoon of butter cream.

6. Trim the base of the large cake so it is level. Position cake on the prepared board, trimmed-side down; secure with a little icing. Use a long knife and spoon to make a hole in the top, to fit the doll.

7. Spread icing over the large cake. Using the picture as a guide, press a band of mini cakes firmly around the base of the "skirt". Do rows of mini cakes (serve any leftover cakes separately). Position doll into the cake.

8. Place half the sugar in a small plastic bag; rub in a few drops of yellow colouring. Repeat with remaining sugar, but use orange colouring.

9. To make "frangipani flowers", use clean kitchen scissors to cut mini marshmallows in half. Cut big marshmallows into thirds, crossways. Sprinkle half the cut marshmallows with the yellow sugar. Sprinkle the rest with the orange sugar.

10. Using the picture as a guide, position marshmallows "frangipani petals" around top of cake. Add real flowers, if using.

Cook's Note : You can make a lei for Barbie by threading tiny fresh flowers onto a sewing thread or fishing line. If marshmallow petals (and real flowers) do not stick easily into place, you can "glue" them in with a little icing.

Calla Lily Recipes 食譜篇 - 仙女公主 (FAIRY PRINCESS)

仙女公主 (FAIRY PRINCESS)

Equipment

2.5 litre (10-cup) Dolly Varden cake pan

25cm-round prepared cake board

Craft glue

Cake

2 x 340g packets butter cake mix

125g butter, softened

2 cups (320g) icing sugar mixture, sifted

2½ tablespoons milk

Pink food colouring

Decorations

Barbie doll, with short lace skirt

Pink and purple sweets

1 tablespoon pink and silver cachous

11cm glitter butterfly

1 fairy wand

1. Preheat oven to 180°C (160°C fan-forced). Grease pan well.

2. Make both cake mixes following packet directions. Pour into the pan; bake for about 1 hour or until cooked. Stand the cake in pan for 5 mins; turn out onto a wire rack to cool.

3. Beat butter in a small bowl with an electric mixer until pale. Gradually beat in half the sifted icing sugar, then milk, then remaining icing sugar. Use food colouring to tint this "butter cream" icing pink. Reserve ½ cup.

4. Trim base of the cake so it is level. Position the cake on the prepared board with the flat, trimmed-side down; stick it in place with a little icing. Use a long knife and spoon to cut a hole in the top of the cake deep enough to fit the doll.

5. Spread pink icing over the cake. Using the picture as a guide, stick on pink and purple sweets. Fill in gaps with the silver cachous or silver balls.

6. Use a small piping bag with a small plain tube. Pipe dots on the skirt with the remaining icing.

7. Glue butterfly wings onto the back of the doll. Position doll into the top of the cake. Pull her skirt out, to cover any gaps between her body and the cake.

Cook's Notes : To decorate this cake, buy a 350g packet of gummies, 2 x 180g packets of Smarties or M&Ms, 3 x 100g packets of jelly beans, 45g packet of Ribena pastilles, 235g of small colourful candies, a 100g bag of Hershey's Kisses. Cachous are metallic balls used to decorate cakes and are available in the baking aisle of most supermarkets. Don't be afraid to use different candies, your options are endless!

Barbie Cake Essentials

Cake Pan - A dolly varden cake pan is a cone-shaped aluminium pan, the same shape as the skirt of the gown. Die-hard Barbie fans can order the pan from http://www.thebaytree.com.au/. or try the Wonder Mold Kit, available at Artisan Cake Craft (03-7880 3598). You can also use a stainless steel mixing bowl, or a Bundt cake pan, but the shape will not be as elegant.

Cake Board - We used ready-made silver foil-covered cake boards, available from craft stores and cake decorating suppliers. If you cover a board yourself, use foil or a grease-proof paper or fabric.

Decorations - Ensure all decorations, colourings and glitter are edible. Long-handled tweezers make it easy to apply tiny decorations to the cake. If using fresh flowers and ribbon, remove before cutting cake.

Chef Skills 廚師技能 - 比薩麵團 (Pizza Dough)

比薩麵團 (Pizza Dough)

Ingredients :-
1 cup warm water
8g sachet dried yeast
1 teaspoon fine white sugar
2½ cups plain flour
1 teaspoon salt

1. Combine water, yeast and sugar in a jug. Stand in a warm place for 10 minutes. Sift flour and salt together in a bowl.

2. Stir the yeast mixture into the flour to form a soft dough. Turn onto a lightly floured surface and knead for 8 minutes.

3. Place dough in an oiled bowl and cover with plastic wrap. Leave to rise in a warm place for about 1 hour.

4. Use your fist to knock down the dough to remove the air. Knead into a smooth ball and continue as required.

Small small small tips 小小小秘訣 - 檸檬汁 (Lemon Juice)

To get the most out of your lemons, soak them in warm water for an hour. The lemons will be easier to juice and you'll get more extract.

要獲得更多的檸檬汁，浸泡在溫水中1小時。你將會更容易提取和更多的檸檬汁。

Small small small tips 小小小秘訣 - 削減不健康的飲 (Go Light)

Cut unhealthy fat from your family's diet by replacing butter with olive oil, potato chips with popcorn and beef bacon with lean ham. For a healthier homemade pizza, use low-fat cheese, reduce the use of processed meats and top with a lot of veggies like tomatoes, onions and capsicums.

從你家人的飲食削減不健康脂肪橄欖油代替黃油，爆米花代替薯片，瘦火腿臘肉代替牛肉。對於一個健康的自製比薩餅，使用低脂奶酪，減少使用加工的肉, 加許多蔬菜，像西紅柿，洋蔥和辣椒。

My favourite eating out places 我最喜歡的在外吃的地方 - 芙蓉馳名美食店 (Restoran Famous Seremban Favourites)

芙蓉馳名美食店 (Restoran Famous Seremban Favourites)

Non-Halal

Address : 80-1 Ground Floor, Jalan PJU 1/3B, Sunway Mas Commercial Centre, 47301 Petaling Jaya, Selangor.

Business hours: 8.00am till 4.00pm daily
(Char Siew start selling 9.30am onwards)

Call to check - 017 279 8582

Closed on Tuesdays

What I eat today 今日吃什麽 - 甜心點心 (Restoran A Little Dim Sum Place)

甜心點心 (Restoran A Little Dim Sum Place)

Address: No. 12 Jalan SS2/63, SS2, Petaling Jaya, 47300 Selangor.

Business hours: 9am to 3pm, 6.30pm to 12.30am (Tues to Fri)

9am to 12.30am (Sat and Sun)

Closed on Monday

Visited on 26 July 2009 10.36am

Home Cook Recipes 私房菜 - 醬油鴨 (SOY SAUCE DUCK)

醬油鴨 (SOY SAUCE DUCK)

Ingredients :-

1 duck (~2kg)

½ cup soy sauce

½ teaspoon dark soy sauce

½ litre water

2 cups of cooking oil

1. Wash and dry up the duck.

2. Heat cooking oil in a frying pan/wok, fry duck until light golden. Set aside.

3. Leave 2 tablespoons oil in the frying pan, add water, soy sauce, dark soy sauce simmer for 30 - 45 mins.

4. Serve in small portion.

Cooked on 25 July 2009

What I eat today 今日吃什麽 - 蛋撻, 燒包，芋角 (Nan Heong Coffee Shop @ Ipoh Old Town)

蛋撻, 燒包, 芋角@南香茶室 (Nan Heong Coffee Shop @ Ipoh Old Town)

Address : Jalan Bandar Timah, Ipoh.

Visit once a month

What I eat today 今日吃什麽 - 木炭麵包 (Charcoal Bread)

木炭麵包 (Charcoal Bread)

The Charcoal Bread tasted like …. bread!

The edible charcoal is made from the Moso bamboo which is naturally black in colour. It’s first carbonised over high heat, then ground into powder before mixed into the bread dough with sunflower seeds. They claim it can prevent cancer. This isn’t a strange concept, having originated from Japan and now a popular health food in South Korea and Taiwan.

This edible charcoal powder, also known as The Amazing Black Diamond, has been used in soba noodles. It’s also used to purify water and to brush teeth with, as it is rich in natural minerals, lowers the body’s acidity levels, improves blood circulation and has cleansing properties.

What I eat today 今日吃什麽 - 興記馳名醬蒸非洲魚 (Restoran Hin Kee)

興記馳名醬蒸非洲魚 (Restoran Hin Kee)

Address : Jalan Peel, Cheras, Kuala Lumpur

Famaous : Steamed Tilapia Fish

Visited on 19 July 2009 13.56pm