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Tuesday, 18 February 2014

龙凤呈祥 (香辣黄梨虾) Gulai Udang Nenas

Ingredients/ 材料 A：

100g Shallot/ 红葱

30g Garlic/大蒜

50g Ginger/ 姜

5g Lengkuas/蓝姜

10g Kunyit/黄姜

60g Red Chilli/红辣椒

50g Lemon Grass/香茅

5g Roasted Balacan/巴拉煎

10pcs Dried Chilli (soaked)/辣椒干

20g Water/水

Ingredients/ 材料 B:

30g Olive Oil/ 橄榄油

50g Water/水

100g Coconut Milk/ 椰浆

200g Pineapple (chunked)/ 黄梨（切块）

1 ½tsp Salt/盐

2tsp Sugar/ 糖

400g Prawn /虾

Method/ 做法：

1. Place all ingredients A into TM bowl to blend/将材料放入主锅混合 1 mins / sp 10
2. Add in Olive Oil to saute/ 加入橄榄油爆香 20 mins/ V / speed 2
3. Add in Water to cook.加入水烹煮 2 mins / V / speed 2
4. Add in coconut milk, pineapple, salt, sugar and prawn to cook/加入椰浆，黄梨，盐，糖和虾烹煮
5 mins / V / speed spoon, reverse.

杏仁泡米巧克力脆 Unbaked Almond Bubble Rice Cookies

Ingredients/材料：

20 gm Almond strips (toasted) / 杏仁条（烤香）

100 gm Bubble Rice / 泡米粒

300 gm White cooking chocolates / 白巧克力

Decoration /装饰 :

Some coloured candies topping / 彩糖粒少许

Utensils needed /用具 :

Small paper cups / 小纸杯

Preparation / 做法：

1. Place white chocolate into TM bowl to melt

将白巧克力放进主锅融化 5 mins / 60 degrees / speed 2

2. Add toasted almond and bubble rice into TM bowl to mix well

将杏仁和泡米加入主下锅拌均匀 15 secs / spoon/ reverse

3.Spoon no.2 mixing into small paper cups and scatter some decoration on top. Leave chocolate to set before storage.

将2匙料舀小纸杯,撒上装饰,侍巧克力凝固收好在不透风罐子

年年有余（黄梨蒜蓉鱼） Steamed Fish With Pineapple and Garlic

Ingredients A ：

800 gm Fish / 鱼

5pcs Ginger / 姜

Ingredients B :

100gm Pineapple / 黄梨

80gm Garlic /蒜头

2pcs Red chili / 红辣椒

Seasonings :

50gm Plum Sauce /酸梅酱

30gm Lime Juice /酸柑汁

20gm Sugar / 糖

20gm Oil / 油

1tsp Salt / 盐

5gm Corn Flour / 粟粉

Preparation / 做法：

1. Cut the fish into butterfly shape and place it onto steaming plate to steam. Pour out the

steamed juice.将鱼切双飞(呈蝴蝶状),放入蒸碟蒸.倒掉蒸汁. 20 mins / V / speed 3

2. Place in ingredients B into TM bowl to chopped.

将材料B加入主锅剁碎. 5 secs / speed 5

3. Add in seasoning to boil / 加入调味料煮滚 3 mins / 100 degrees / speed 1

Pour the gravy onto the fish to serve /淋在鱼上即可。

Wednesday, 13 November 2013

BLACK SESAME PASTE

黑芝麻糊

Ingredients A-
Toasted black sesame seed 烘香黑芝麻 60gm
Toasted sesame seed 烘香白芝麻 30gm

Ingredients B:-
Water 水 500gm
10 grain rice 10谷米 40gm
White rice 白米 20gm

Ingredients C:-
Mixed Nut 坚果 50gm
Sugar 糖 30gm

Preparation：-

1. Pulverise the sesame seeds 把芝麻磨碎 Turbo / 3x
2. Ingredients put into TM bowl to cook A料加入主锅烹煮 30 mins / 100 degrees / speed 2
3.Add in ingredients C to grind till fine 加入C料磨幼 2 mins/ speed 0-10

facebook没想到可以这么轻易的就做出芝麻糊.。。。大家要试试

MARBLE CHEESE CAKE

云石起司蛋糕

Ingredients A:-

Sugar 糖 160gm
Butter 牛油 180gm
Eggs蛋 3 pics
Self-raising flour 自发粉 120gm
Coco powder 可可粉 20gm

Ingredients B:-

Cream Cheese 奶油起司250gm
Vanilla Essense 云尼拉 1tsp
Eggs 蛋 1 pic
Icing Sugar 糖粉 60gm

1.Put sugar into TM bowl to pulverise 把糖放入主锅磨碎 10secs / speed 0-10
2.Add in butter to beat 加入牛油搅拌 3.5 mins / speed 0-4
3.Add in egg gradually 把蛋徐徐加入 30secs / speed 0-4
4.Add in self-raising flour and coco flour, pour into greased and lined 20cm square mould 把自发粉与可可粉加入倒入以抹油及铺上纸的20cm 方形烘盘中 30 secs/ speed 0-2
5.Bake in pre-heat oven 170 degrees for 15 mins ( half cook )
6.Ingredients B add in to clean TM bowl to beat B料加入干净主锅打 1min/ speed 0-4
7.Take out the half cooked coco cake and mixed in cheese mixture, swirl through with a small knife for marble effect and baked till golden brown (25 mins) 把起司混合料加入半熟的可可蛋糕, 用小刀啦成云石形放入烘炉烘制金黄色（25 mins )

拥有小厨房让我们的烹饪方便又快捷。短短几分钟就可以把面糊预备好了, 烘个45分钟就有美味的蛋糕可以品尝了。

Guinness Stout Chicken Wings

黑啤酒鸡翅膀

Ingredients For Seasoning :-

Oyster Sauce 蚝油 30gm
Dark Soya Sauce酱油 30gm
Light Soya Sauce 酱青 20gm
Guinness Stout 黑啤酒 100gm

Ingredients:-
Chicken Wings 鸡翅膀 1kg
Rock Sugar 冰糖 20gm

Preparation:-
1. Seasons the chicken wings with all seasoning for at least an hour . 鸡翅膀用腌料腌制1小时。
2. Pulverise the rock sugar in TM bowl 冰糖放入主锅打碎Turbo / 3 secs。
3. Add in seasoned chicken wings to cook 加进腌制好的鸡翅膀煮 12 mins/ V/speed 0.5 reverse