菜粿 （Cai Bao－ Vegetarian Dumplings）

太开心了，最近已经把老公训练到会吃点心和会吃一点点我们的糕粿了。以前啊，要是你跟他讲周末去吃点心，他一定投反对票。但是最近还会主动约我去喝茶，顺便也带他的家人一起去，这真是个太好的转变了。这个月做了几次糕粿，有时他也会赏个脸，还有出其不意的赞赏。嘻嘻。。。！

以前家里做这个菜粿，只有我自己品尝，这次他还会交代我留几个给他当晚餐，老公有进步，值得奖赏。

用了之前的食谱

粿皮：

100克 澄粉

100克 薯粉

1/2茶匙 盐

1汤匙 油

280ml滚水

馅料：

800g沙葛 （切丝）

2条 红萝卜（切丝)

6朵香菇 （切丝）

100克培根 （切丝）

50克 虾米（剁碎）

一大匙 蒜米碎

调味料：

生抽，鱼露，白糖各，盐, 鸡精粉，胡椒粉，麻油。

装饰：

炸葱头油适量 。

做法：

1. 锅内热油，爆香蒜米，加入虾米，香菇和培根炒匀。

2. 最后，加入红萝卜和沙葛炒至略干；加入调味料炒匀。盛起待凉备用。

3. 将澄粉和薯粉放入盆中，混合备用。

4. 把沸水冲入粉中，快速搅拌成软团。加入油，揉成光滑面团。

5.分割小团盖上保鲜纸。擀成圆薄片，包入馅料。

6.将粿排入涂上油的蒸盘上，大火蒸8分钟即可。

7.取出后，在粿上抹油，以防粿与粿之间相黏。撒上葱花及炸葱头点缀

skin:

100g teng flour, 100g tapioca flour, pinch of salt, 1 tbsp oil, 280ml-300ml boiling water

Fillings:

2 turnip (shredded),

2 carrots (shredded),

6 shitake mushroom (soaked & diced),

100g bacon (chopped),

50g dried prawns, soaked n chopped

1tbsp chopped garlic

Seasoning:

soy sauce, sugar, salt, white pepper, chicken stock granules, sesame oil, fish sauce (to taste)

Method:

1. Heat oil, saute chopped garlic until fragrant, add dried shrimps and continue fry until fragrant.

2. Add mushrooms and bacon and fry until bacon is brown.

3. Add in turnip and carrots continue frying for another 5 minutes. Season the fillings, lower the heat and simmer for another 15 minutes or until the turnip is soft enough. Dish out and let it cool before wrapping.

To make translucent skin:

1. Mix all flour and salt together until well combined.

2. Pour the boiling water into the flour. Stir well with a wooden spoon and add in oil to form a dough.

3. Turn the dough out onto a clean bench top lightly dusted with teng flour. While the dough is still warm, knead for 3-4 minutes or until the dough is smooth.

4. Divide the dough into small portion and cover with plastic wrap. Using a rolling pin to roll out the dough and wrap with fillings.

5. Steam on high heat for 8 minutes. Brush some shallots oil on the translucent skin to avoid it to stick together.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me. 

Nyonya Apam Balik

连续煎了两个礼拜的中药，我家已经被那浓浓的中药草味笼罩了。我家老公每次一进家门口就猛投诉很臭很臭。幸好这个月的传统糕点大多有加入香香的香兰叶，偶尔可以把那重重的药味暂时驱散。

我喜欢吃的糕点来来去去就那几样。Apam是我很喜欢之一，材料做法也容易，所以也翻做了好多次。还是依着之前的做法。

刚刚才跟Eileen讲，这个apam我煎了十几个，除了老公帮忙一两个外，其他统统进了我肚子。这样吃法，再多几贴药都趋不了身体的“风”啦。

Apam Balik

材料：

（A）200克椰糖切小块， 200克水， 香兰叶4片

（B）300克面粉，1.5茶匙发粉，1/2 茶匙盐 （过筛）

（C）1个蛋

（D）250ml 椰浆，150ml水 （拌匀）

做法：

1.将（A）以中火煮沸至椰糖完全溶解，过滤，待凉。

2.把放凉后的（1）慢慢倒入（B），搅匀至无颗粒状。

3.加入（C）拌匀。

4.分4次加进（D）拌匀至表面有气泡。

5.搁置一旁30分钟。

6.以小火烧热锅饼模约4分钟，用一块小布沾少许油，抹在模上。

7.倒入面糊，以小火煮至糕表面出现气孔，上盖约3分钟或至锅饼变金黄色。

8.取出再对褶成半月形即成。

Ingredients:

(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves

(B) 300g plain flour, 1.5 tsp baking powder, pinch of salt (sift)

(C) 1 egg

(D) 250ml thick coconut milk, 150ml water

Method:

1.combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.

2.Sift plain flour, salt and baking powder into a mixing bowl.

3.Gradually pour the syrup into flour mixture and blend with a hand whisk.

4.Add egg and continue mixing. Stir in (D) . Blend to a smooth consistency.

5.Rest the batter for 30 minutes.

6.Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.

7.Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apom balik into half.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.