Fruits Slice Steamed Layered Cake & Decoupage Plates

蒸layer蛋糕还是第一次尝试，因为怕失败，只用了原作的半分量。这次用了Sonia送我的模子，小吐士模（送了六个月了才开张，但是一用就连用了在两种不同的蛋糕，下一次才把模子照片贴上，这次忘了拍）这个蒸layer蛋糕比烘的来得容易很多。因为饼干只是排上去所以基本上就蒸一层排一层所以很容易把蛋糕蒸出来了。但是这次的蛋糕打得不够发，还需要努力！

材料: （模25cm x 6cm x 6cm）

2.5 粒蛋 （grade A 冷蛋）

90g 糖

110g 低筋面粉

1／2小匙发粉

1／2大匙ovallette

1／2 小匙盐

50ml 粟米油

1／2 小匙vanilla香精

1／2 小匙浓缩班兰精

干果饼干适量（我用一包饼干）

青色素（几滴）

做法：

1。 把蒸炉的水烧开。准备一个蒸盘（我用）涂上油和垫纸。

2。将面粉和发粉过筛。

3。 把所有材料放入大腕里除了油，饼干，浓缩香精和色素。

4。用搅拌机打至浓稠。

5。然后加入油拌匀。

6。最后加入浓缩香精和色素拌匀。

7。倒70g面糊入模，蒸5－7分钟。

8。把饼干排上然后倒上第二份面糊。

9。重复以上的步骤知道面糊用完。

10。最后一层蒸15分钟。

11。让蒸熟的蛋糕在模子里10分钟。然后倒在蛋糕架上待凉。

食谱参考：Azlita－Masam Manis

爸妈下个月要来了，家里要粉刷一下迎接贵宾，所以就去逛了书店想买一本如何油漆的书本回来参考。站在一角阅读一本叫做painting for beginner的书本，映入眼帘的是一行行不是很收悉的名词，但是decoupage这个字就深深的记在脑子里，因为用decoupage这个技巧上漆真是太xi。书没有买，但是却把“decoupage”这个字带回家去了。乘着在巴厘岛度假没事干的当儿，就阅读了一些质料和看了很多的youtube，回来后就开始去找灵感和材料。一次去逛David Jones时，也不忘去appreciate一下那些买不起的精致碗碟。走到了Villeroy  & Boch的部门，这是一个我很喜的牌子的碗碟。灵感来了，于是买了它的serviette回家作冒牌碗碟吧！想不到有人生产冒牌包包，手表，服饰之类的商品，天啊！我竟然做了一组冒牌碗碟，但是事先声明我的不是AA货啦，只属于是B，C，D等货罢了。Click这里看一看真货。

话说回decoupage，这个技巧可以用在做礼盒，家私，篮子等等，如果有兴趣做的话只要google一下，真的有太多好玩的decoupage可以学习。在这里就和大家分享一下如何简简单单的做decoupage碗碟。因为只是很基本的制作，没有经过特别加工，所以建议只用来做道具。留意最后一张图里的篮子，也是用了同样的方式来做的，因为篮子表面不是平滑的所以做上来就更加容易了。平滑的碗碟一做得不仔细很容易看到瑕疵，所以需要练习一下轻工。

材料：碗碟（我去两块钱店买一些纯白色的碗碟），餐纸，白色手工胶（mod podge）， form brushes，光亮油／不光亮油，剪刀
material: white plates, serviette, mod podge, form brushes, Matt protection spray 

 把要的印上去的图案剪下 ，准备一碗水
Prepare a bowl of water, trim the serviette

 餐纸大多数都有三层，把最上面有印花的撕下来
Peel the serviette, only retain the printed ply.  

 手沾点水慢慢用沾点的方式把纸固定在盘上

Dip finger with some water and tap the serviette with wet finger onto the plate 

用水固定好的花案盘
picture is fixed onto the plate 

 用轻按的方式上胶，然后等胶干了（我等隔天），才喷上光亮油。我用不光亮油（Matt）觉得出来的效果比较自然。
Use foam brush, dip some mod podge and apply onto the picture. Let it dry (I wait until the second day to dry completely). Spray with matt protection.

Carrot Cake

 萝卜蛋糕在我家是非常收欢迎的一个蛋糕，其实不但只是我家，我相信这也是一个极之收到西方人爱戴的蛋糕之一。这里几乎每家café都可以吃到萝卜蛋糕，它的收欢迎程度就像戚风蛋糕在我们的社会里是深收爱戴的。那天看到Sherleen和Angie都陆续上了这个蛋糕，我忽然也想吃萝卜蛋糕了。

据说，萝卜蛋糕源起于20世纪时代。当时糖的价格昂贵所以含高糖份的蔬果都用于蛋糕里取代了价格昂贵的糖。至到世界第二次大战时期，英格兰民族都鼓励用自己生产的菜农来制造各种食品。于是萝卜蛋糕就在那个时期盛行起来。

这个食谱是来自Master Chef Magazine很早期（第三期）的杂志里。 买了这本杂志后，就动手做了Geroge Calombaris（Master Chef的评判之一）的萝卜蛋糕。我个人很喜欢他的这个食谱，也先后翻做了几次。原来我的2010年的这个萝卜蛋糕作品有拍到照片留念，那么顺便就在这里和大家分享一下。当时的装饰是模仿Geroge的，但是这次的却换了一 下 pattern 用了不一样的呈现方式。虽说萝卜蛋糕是下午茶蛋糕或café式的蛋糕，但是也不难发现它也悄悄的挤身到了fine dining的dessert menu里去了（从穷人蛋糕变branded了～蛋糕里的灰姑娘）。如果吃腻了超软型的蛋糕，来一个比较扎实，嫩湿，微带香料，有果仁口感的蛋糕搭上芝士淇淋也是另一种享受。

Ingredients:

150ml extra virgin olive oil

150ml grape seed oil

1tsp vanilla extract

4 eggs

330g dark brown sugar (I used 250g)

3 carrots peeled, and coarsely grated

100g sultanas (I used dried cherries)

75g walnuts, coarsely chopped

50g pecan, coarsely chopped

50g pistachios, coarsely chopped

300g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp ground cinnamon, plus extra to dust

3/4tsp ground cumin

½ tsp ground clove

110g apricot jam ( I used 50g only)

Cream Cheese Icing

100g unsalted butter, softened

100g cream cheese, chopped and softened

90g icing sugar, sifted

1 lemon (zested plus 1/2tsp juice)

Decorate:

10 baby carrots

70g sugar

50g butter

¼ tsp salt

Method:

1. Preheat oven to 180C. Grease a deep 23cm round cake pan, then line the base and side with baking paper.

2. Using an electric mixer, beat eggs and sugar on high speed for 5 minutes or until thick and pale. Reduce speed to low and with the motor running, add the oil mixture in a thin, steady stream until emulsified.

3. Add carrots, dried cherries, walnuts, pecan and pistachios, but don’t fold in yet. Sift over flour, baking powder, bicarbonate of soda, ¼ tsp salt and spices, then using a large spoon, fold in until just combine.

4. Spoon batter into prepared tin and bake on the bottom shelf of the oven for 45 minutes. Cover with baking paper to prevent over browning and bake for further 20minutes or until skewer inserted into the centre of the cake comes out clean. Transfer to a wire rack, cool completely in the pan. Then turn out onto a plate.

5. Meanwhile, to make the cream cheese icing, use an electric mixer, beat butter on high speed until pale and fluffy. Add cream cheese piece-by-piece and beat until pale and fluffy.  Reduce speed to low, then gradually beat in icing sugar. ( I add in the icing sugar slowly so that I can taste the sweetness. Stop adding further when preferred sweetness has achieved.) Add lemon zest and juice. Stir to combine.

6. To make apricot glaze, place jam and 2 tbs water in a sauce pan over low heat and simmer. Stirring until syrupy (2-4 minutes). Using a pastry brush, brush the glaze over the top and side of the cake. Cool for 5 minutes.

7. To make the glazed carrot, trim the green carrot stalks to 2.5cm in length. Place the carrot in a saucepan and just cover with cold water. Add the salt sugar and butter bring to boil, and boil quickly for 6-8 minutes. The carrot will cook as the water evaporates, and glaze is formed in the bottom of the pan. Coat with the glaze. Remove from the pan and leave to cool.

8. Using a spatula spread the icing over the top of the cake. Decorate with glaze baby carrot and sprinkle with some cinnamon powder.

Cake recipe adapted from : Master Chef Magazine Issue 3, 2010. Pg,110

Decoration recipe adapted from : James Martin –Desserts, pg 151

这个是2010年的杰作，当时没有部落只是“爽爽”拍一下留念。竟然照片还有保留下来。

Steamed Nasi Lemak & Prawn Paste Fried Chicken Wing

我相信星马一带的朋友大都很喜欢吃椰浆饭，我也不列外，尤其喜欢吃用蒸的方式煮出来的椰浆饭。但是有时就因贪方便索性把饭放进电饭锅里，加入椰浆像平时煮饭那样按一下“煮”的钮，饭自然20分钟就有得吃了。但是用20分钟和两三个小时煮出来的饭到底有什么分别。有有有，分别就在蒸出来的椰浆饭，米饭的形状都是一粒粒很立体的，吃下去是QQ的，入口非常有满足感。因为用很常时间来煮，所以觉得米饭很矜贵，吃时享受每一口咬下去的滋味。

至于这个虾酱炸鸡是我和老公都很爱的。虽然材料简单但是炸出来的鸡一点也不逊色，很香很好吃。也不用淹很长时间，但是味道却很可口。

一眼望去，我的椰浆饭好像配了很多料似的，但是，到最后我才发现连一条菜也没有哈哈！Kankung比较难找也就算了，竟然连黄瓜都忘了，糟糕！天暗了，还有谁开门给我买菜，再说我也不会特地连夜跑去买一条黄瓜回来。煮完饭，炸好鸡，难到还有力爬去买一条黄瓜么？放弃！（还是省一点力，别忘了还有接下来更大的任务－摄影！）


椰浆饭是适合当早午晚和宵夜的一道料理，所以欢迎你们上来一起分享早餐，午餐，晚餐或打包宵夜都可以呵呵。。。！

Steamed Nasi Lemak

Ingredients：

2 cups of rice

1 cup coconut milk

1 cup water

1 tsp of salt

1 tbs finely chopped onion

1 tbs grated ginger

1 tbs finely chopped lemon grass

Pandan leaves tied into a knot

1. Fill the bottom of the steamer with water and tie the muslin cloth across the steamer so that the rice doesn’t fall through the large holes.

2. Fry onion, ginger and lemongrass until fragrant. Leave it aside.

3. Soak the 2 cups of rice for at least 2 hours. Then place rice, fried onion, ginger, pandan leaves and lemongrass into the steamer.

4. Steam the rice at high heat for 30 mins or until rice turns opaque, making sure to stir the rice from time to time.

5. Prepare the coconut mixture by mixing the coconut milk with the water and salt. When rice is cooked, place into the coconut milk mixture and let soak for 30 mins.

6. Place the rice into the steamer once again and steam for another 30 mins. From time to time, stir the rice to ensure even cooking.

Recipe adapted from: Yummy Stuff Goes Here

Deep Fried Chicken Wing With Prawn Paste

800g chicken wings

3 tbs rice flour

1 tbs plain flour

Oil for deep frying

Marinate:

2 tbsp prawn paste (I use Lee Kum Kee fine shrimp sauce 幼滑虾酱)

1 tbsp sugar

1 tbsp coriander leaves

1 egg

Method:

1. Clean and pat dry the chicken wings. Mix with marinade and season for 30 minutes.

2. Add rice flour and plain flour into the chicken wings, mix well and season for another 30 minutes.

3. Deep fry the wings until golden brown and cooked. Dish and drain on paper tower.

Note: to enhance the crispiness I lightly coat the wings with rice flour just before deep frying.

Recipe adapted from : Hawkers’ Fair Simplified pg.24