Thai Sweet Chili Lobster

2 Lobsters - weight about 600g each
Garlic chopped - 2 tablespoons
Ginger Chopped - 2 tablespoons
Chili Chopped - 6 small red chili
Egg - two

Sauce:
Chilli paste - 1tbsp
Tomato sauce - half bowl
Thai chili sauce - half  bowl
Chili sauce - put according to your own taste
Sugar - 1 tbsp can add more if you like sweet
soy sauce - to taste
Water - about half to one bowl

Method:

1. Lobster washed and cut into half and set aside.
2. Heat the wok, add oil, add chopped garlic, ginger, chopped Chili until fragrant.
3. Add lobsters and cook till color turn red. Then add  in  Thai chili sauce, tomato sauce, chili sauce, chili paste, sugar,soy sauce and continue to stir, add about half bowl of water( if need more sauce can add more water at the mean time tomato sauce and chili sauce also need to add more ) , cover the lid, simmer for 5-10  minutes until the sauce become thicken, and finally stir in two eggs, mix well, turn off the stove. Enjoy :D

Fondant cake 翻糖蛋糕

My first fondant cake 我人生中的第一个翻糖蛋糕!

Strawberry Jam 草莓果酱

Recipe adapted from All recipes 


Ingredients:
2 lb fresh strawberries, washed
1/4 cup lemon juice
4 cups sugar
few clean, sterilized bottles to store the jam



Directions:

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Pumpkin Kaya 南瓜咖椰

This week I need to continue to cook the leftover pumpkin from Halloween. So today cook this 

special Pumpkin Kaya that I never try in my life. I am very satisfied with this KAYA and highly

 recommend it.  这南瓜咖椰很香哦！本人大大推荐！

Recipe reference: Angel


Ingredients:

(A)
1.5kg pumpkin (net weight)

(B)
400g  coconut milk 
1 tsp salt 
250g brown sugar
300g Palm Sugar / Gula Melaka 
8 tbsp custard powder 

(C)
12pcs pandan leaves 

Method:

1) Peel pumpkin skin, cut into thin slices, steam till cooked and soften (about 8 mins), remove.

2) Add B, with steam pumpkin in the blander and bland well. 


3) Add C, over low flame, stir cooked till thicken (about 1 1/2 hours). 

材料:


(A)
1.5kg  金瓜(净重)


(B)
400g 椰浆
1 tsp 盐
250g  黄糖 
300g 椰糖
8 tbsp  蛋黄粉

(C)
12pcs  香兰叶 

 方法:

1)  把金瓜去皮, 切成薄块, 送入蒸笼蒸熟（约8分钟）, 取出。

2)  加入材料B用果汁机打幼。


3) . 加入C, 以小火不停搅煮至浓稠。。（约1小时30分钟）。


小小心得：

煮kaya时要不停搅拌，以免粘锅。

Labels

After one hour of stirring

泰式红宝石椰汁西米露 Thai Red Rubies（Tub Tim Grob )‏

食谱来饮食画报 Hoe Lai Kien　

我用沙葛来代替马蹄！红宝石有奇妙的口感体验。喜欢那颗颗晶莹剔透的红宝石，吃入口里是QQ 的外层，里面是沙葛的脆加上那班兰香的椰奶真的是绝配！

材料 A
马蹄 (切小粒)
红色素 加水 （适量）
木薯粉 （适量）

材料 B：-
西米适量（用清水煮熟，过冷河，加一点椰浆搅拌，待用）

材料 C：-
椰浆适量
糖适量
盐适量
班兰叶

做法：-
1. 煮椰浆 ： 把椰浆，班兰叶，加入适量的糖和盐，煮热 （ 不可煮滚 ），待凉，放进
冰箱冷却。

2. 做西米 ： 将西米放进热水里煮滚，当它浮起，关火让它泡5分
钟，捞起，过冷河，沥干水分，放进碗里，加入一点椰浆，防止沾黏在一起，待用。
3. 做红宝石 ：将马蹄洗干净，削皮，切方粒，加入红色素水浸泡半小时。
4. 沥干浸泡马蹄的红色素水份,均匀的沾/ 滚上木薯粉（要厚厚的一层）， 把多余的粉篩
掉。接着放进已经煮滚的水里，大火煮到马蹄浮起，这时候裹马蹄的粉就会呈现透明，而且颜色会变成红宝石晶莹剔透的样子。即可捞起。放进冰水里泡，防止 红宝石黏在一起。
5. 準備一个碗，放进适量的椰浆，西米，红宝石和冰块，即可享用。

温馨提示 ：-
1. 如果不喜欢食用色素的朋友，可以用火龙果汁，甜菜根汁来代替，可是要用长一点时间让它上色。
2. 沾木薯粉时，记得要每一粒都要沾得均匀，不然就会被揭穿是用石头当红宝石咯

I am submitting this post to Asian Food Fest  ( Thailand ) - November Month hosted by Lena Of Frozen Wings

Thai Spicy Pork Salad (Larb Moo)

Recipe is from my Thai friend , I make some changes. 

Ingredients

300g Minced Pork
4 Shallots ~sliced
1/4 cup Basil leaves
8 Cherry tomatoes
3-5 tablespoons of freshly squeezed lime juice
1 tablespoon of crushed dried chili
1 tablespoons of fish sauce
1 tsp of Sugar
2 Red Chilies

Methods

1. Heat the wok add in 1 tbsp of oil and stir in minced pork. Stir thoroughly about 5 minutes until pork are cooked.

2 Remove from the heat and add in sugar, sliced shallots, basil leaves, cherry tomatoes stir evenly.

3. Add in lime juice, chili, fish sauce and fresh chili. Mix well and ready to serve with rice or lettuce wrap.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of Frozen Wings

Doll Kuih ( Pumpkin Purple Sweet Potato Kuih 双色金瓜番薯糕‏)

食谱来饮食画报　

**我做了少许更改，我把 橙色番薯换成了金瓜**

今天再来做双色金瓜番薯糕，把今天切的另一半金瓜给用完．第一次做这个糕点．．出奇的好吃．喜欢它那QQ 的口感和那鲜艳的颜色！（纯天然颜色）

双色番薯糕

上层材料 ：-

400g 紫色番薯

130g 白糖

200ml 椰浆 

80g 木薯粉

40g 粘米粉

20g 绿豆澄粉 Heon kwe flour

少许 盐

50ml 清水

下层材料 ：-

400g金瓜

130g 白糖

200ml 椰浆

80g 木薯粉

40g 粘米粉

20g 绿豆澄粉 Heon kwe flour

少许 盐

50 ML 清水

装饰材料 ：-

适量 椰丝 （ 蒸5分钟 ） ( 我没放）

适量 盐

做法 ：-

1.上层 ：把糖，椰浆和清水混合，加入紫色番薯泥拌匀 ，过筛再加入粉类与盐拌均.待用。

2.下层 ：把糖，椰浆和清水混合，加入橙色番薯泥拌匀 ，过筛再加入类粉与盐拌均.待用。

3. 我用娃娃模，每层蒸5分钟

4.最后一层再蒸 20分钟即可。

5.待冷后用胶刀切，喜好吃原味或可沾上椰丝 。

温馨提示 ：-

1. 最好把蒸好的糕（待凉时）稍微盖一盖，以免上层被风吹干出现硬层。