虾饺子

~~昨晚式做了虾饺子。很可惜，饺子皮做得特别的差~~

~~~~

他的评语：皮要像做包揉到不粘手

内陷很好吃

虾饺子

粿皮 （配方参考第一次的作品，原食谱来自Jane's Corner）
100g  ---  澄粉
60g    ---  薯粉
适量  ---  盐
1大匙---  油
220g  ---  滚水

馅料：
30只 --- 鲜虾 (15 只 剁成虾肉碎， 另15只备用）
1把   --- 韭菜
300g --- 肉碎
1 粒  --- 鸡蛋

调味： 

适量 --- 盐

内陷做法：

1。鲜虾去皮。30只内---全部去皮，可是要留下15只鲜虾有尾巴作为装饰。（请看图）。另外15只剁成虾肉碎。
2。韭菜切丝。
3。把虾肉碎加入肉碎加上韭菜和鸡蛋。另加适量的盐。混合均匀即可。
4。待10分钟左右好让调味料入味。

饺子皮做法：
1。 将澄粉和薯粉放入盆中，混合备用。把沸水冲入粉中，快速搅拌成软团。
2。 加入油，揉成带韧性面团。静置放凉约10-15分钟。

包饺子做法： 请看这里Nasi Lemak Lover
1。 分割小团, 擀成圆薄片，包入馅料。
2。 将粿排入涂上油的蒸盘上，大火蒸7分钟即可。（视粿的大小而定）
3。 取出后，在粿上抹油，以防粿与粿之间相黏。

Soymilk Pudding With Palm Sugar Syrup

谢谢分享的Soymilk pudding with palm sugar syrup & minced ginger Nasi Lemak Lover。今晚作为我们的饭后甜点。

Soymilk pudding with palm sugar syrup & minced ginger
(Recipe source: Sonia aka Nasi Lemak Lover, adapted basic recipe from My Kitchen Snippets)
*make 6 ramekins

3tbsp water
2tsp gelatin powder

2 and ½ cup soymilk
3tbsp sugar

minced ginger
Palm sugar syrup (syrup gula Melaka)

1. Mix the gelatin and water together and set it aside to bloom.
2. Put the soymilk and sugar in a saucepan, cook over low medium heat until bubbles form around the edges of the saucepan.
3. Remove from heat and stir in the gelatin. Stir until the gelatin dissolved.
4. Pour the mixture into ramekins or cups and refrigerate until set.
5. Enjoy with palm sugar syrup and grated ginger.

Tips from Nasi Lemak Lover: You may replaced palm sugar syrup with brown sugar syrup, but palm sugar syrup give you a nice coconut aroma.

大家也来式一式吧。。
~~相信您也会很喜欢的哦~~

Orea Mini Cheese Cake

 今天弄好事情后，头痛就在家里休息。下午就没有去做工了。结果在家闲着，弄了Oreo Mini Cheese Cake 来吃。弄好后，带去妈妈给妈妈品尝。妈妈觉得很好吃。口感很滑~~

~~谢谢Wendy & Anncoo Journal 的分享~~

Original recipe source from Wendy & Anncoo Journal)

Ingredients: makes 12
250g - Cream cheese
150g - Whipping cream
1 tsp - Vanilla extract
2 Eggs - (70g each), separated
A pinch of cream of tartar
60g - Sugar
1 tube of Oreo (137g)

Method:
1. Separate Oreos, leaving 12 pcs without cream intact and round. Put the rest of the 

    biscuits together with the filling into a food processor and pulse in fine.

2. Remember to preheat your oven (150C) and boil water after this.

3. Line big muffin tin (100ml capacity each) with 12 paper cups. Place 1 heaped teaspoon 

    of oreo crumbs onto paper cups and  lightly press the crumbs to flatten with a
    mini roller pin. (see pictures)

4. Cream cream cheese  and 30g sugar on low speed until smooth, put in whipping cream, 

    vanilla extract and egg yolks and continue to beat on low speed for another
    minute until well combined. Transfer cream mixtures to a large bowl and set aside.

5. Whisk egg whites until frothy, add in cream of tartar continue to beat until soft 

    peaks. Add in 30g sugar and beat till stiff (as long as egg whites don't fall when 

    overturned, it will be fine, no need to be pointy stiff).
   
6. Fold in egg whites to cream cheese mixtures with a rubber spatula.
   
7. Spoon cream cheese mixtures into prepared paper cups. Top with an oreo biscuit.
   
8. Bake for 20 minutes in a water bath.
   
9. Leave to cool in oven, door ajar. Cool completely before chilling.
   
10. Best chilled for 3 hours or more before serving.

大家也可以来式式做哦！！

~~祝大家成功~~

Multiple Layers Of Jelly

这就是我的失败Multiple Layer Of Jelly。这么简单和会失败。

Multiple Layers of Jelly (Recipe From: Nasi Lemak Lover)
-tray size 30cm x 30cm
-makes 5 layers
(printable recipe)

1.8 litres water
400g sugar
25g jelly powder or agar-agar powder (Mermaid brand, from Thailand)
100ml coconut milk or Evaporated creamy
Food colouring-purple, red, yellow or your preference

1. Add jelly powder, sugar and water in a pot, use a hand whisk to stir till mix well.
2. Bring the pot to medium flame, stirring occasionally till jelly cooked and thickens.
3. Scoop up 400ml of cooked jelly in a separate bowl, add the food colouring.
4. Pour the colour cooked jelly over the prepared tray.
5. Leave it to set and turned slightly harden (take less than 5mins).
6. Scoop up another 400ml of cooked jelly, add 2tbsp coconut milk, slowly pour over colour layer of jelly.
7. Repeat step 4, 5 and 6 with difference food colouring and coconut milk, until all cooked jelly is used up.
8. Chill in fridge before serving.