韓式炒冬粉 How to Make Korean Fry Glass Noodles (JapChae) (잡채)

這個韓式冬粉非常爽口又Q彈，也可以熱吃或冷吃，可口又開胃。

The texture of the Korean glass noodles is chewy and bouncy, it can be served hot or cold. It's really delicious. 

YouTube Video視頻: 

材料 (二至三人份):

250g 韓國冬粉(蕃薯粉絲)  

200g 牛肉片
菠菜—束

紅椒半個

洋葱半個

紅蘿蔔—個

香菇四個

青葱 
 

Ingredients (2 to 3 Serves):-

250g Korean Sweet Potato Noodles (Dangmyeon)

200g Sliced Beef

1 Bunch of Spinach

1 Carrot

1/2 Red Bell Pepper

1/2 Onion

4 Dried Mushrooms

Green Onion

做法:

1.  用—半分量的韓國冬粉(蕃薯粉絲)

     可在賣韓國食品的店裡容易買到，也有很多不同的牌子

2.  200g 牛肉片

      調味料:-

     —湯匙生抽

     半湯匙蔴油

    —茶匙糖和蒜粒

3.  把紅蘿蔔切絲

4.   紅椒,洋葱,香菇和青葱切條

5.  預備醬料:-

     四湯匙生抽(醬油)

     三湯匙糖

    —湯匙蔴油

    把醬料拌勻

6.  另外預備:-

     三粒蒜頭切碎

    —湯匙芝蔴

7.     用滾水煮菠菜

8.     菠菜過清水後把水份壓出

9.     剪開菠菜

10.   用—茶匙生抽和—茶匙蔴油調味

11.   用滾水煮冬粉大約5分鐘

12 .  用清水過冷河

13.   把冬粉滴乾水份

14.   加點油把蒜粒炒香加入蔬菜炒

15.   炒熟牛肉

16.   用中火炒冬粉

17.   可用剪刀剪開冬粉

18.   加入醬料炒均匀

19.   闗火

20.   加入蔬菜和牛肉拌勻

21.   撒上芝蔴

完成了！

Instructions:

1.   250g Korean Glass Noodles (Sweet Potato Noodles)

      You can easily buy the glass noodles from any store
      selling Korean food
      products . There are many different brands
2.   200g Sliced Beef
3.   Seasonings:-
      1Tbsp Soy Sauce
      1/2 Tbsp Sesame oil
      1Tbsp Sugar
      1 Clove of Garlic

4.   Cut carrot, red bell pepper,  onion, mushrooms and green

      onion into strips

5.   Prepare the sauce:-
      4 Tbsp Soy Sauce
      3 Tbsp sugar
      1 Tbsp Sesame oil
6.   Mix the sauce
7.   And prepare:-
      3 cloves of garlic
      1 Tbsp Sesame
8.   Boil the spinach
9.   Rinse the spinach and squeeze out the water
10. Cut the spinach
11. Add 1 tsp of soy sauce and 1 tsp of sesame oil 
12. Boil the glass noodles about 5 mins
13. Rinse the noodles and drain the water
14. Add some oil in the pan
15. Fry the garlic and vegetables
16. Fry the meat
17. Use medium heat to fry the noodles
18. You can use scissor to cut the noodles
19. Add the sauce and mix evenly
20. Remove the heat
21. Stir and mix with vegetables and beef
22. Sprinkled with sesame
It's Done !

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斑蘭戚風蛋糕 How to Make Pandan Chiffon Cake

斑蘭葉這植物在東南亜很普遍用來做食材，加入新鲜的斑蘭葉汁做蛋糕，

不需要加色素，散發着一股淡淡清香的味道。真是色, 香, 味俱全。

也美名為新加坡的"國糕" !除了有清熱消暑之類的療效外，聽説也可放在厨房或車尾有特别的用途。

大家猜猜那是什麽特别的用途呢？


Pandan leaves are being widely used in the southern Asia as food ingredient.

Simply add the fresh juice of pandan leaves as a flavor to the cake.  It’s fragrant also smell good and rise your
appetite. Besides the health benefits, it can also be used to place in the
kitchen or the car trunk for a special purpose. Do you like to guess what is
the special purpose?





 
YouTube Video視頻: 

[美味生活] How Living  - Lazy Mom and Busy Dad美味名人食譜 :  

咖啡拉花杯子蛋糕 Steam Cake Coffee Art http://bit.ly/2wAsY1i

瑞士卷(他有愛心圖案，適合情人節) http://bit.ly/2gmCjDY

斑蘭汁材料:

35g 新鮮斑蘭葉
60ml 椰漿 (可用水代替)
20ml 水

蛋黃糊材料:

蛋黃五隻
95g 細砂糖
50ml 斑蘭汁
50ml 植物油
135g 低筋面粉
1茶匙泡打粉(發粉)
1/4 茶匙香草香精

 

蛋白霜材料:

蛋白六隻

70g 細砂糖

1/8 茶匙鹽

1/2 茶匙塔塔粉 (可用3/4茶匙醋代替)

Pandan Juice Ingredients:-

35g Fresh Pandan Leaves

60ml Coconut Milk / Juice (can be replaced by Water)

20ml Water  

Egg Yolk Batter Ingredients:

5 Egg Yolks

95g Caster Sugar

50ml Pandan Juice

50ml Vegetable Oil

135g Cake Flour

1 Tsp Baking Powder

1/4 Tsp Vanilla Extract  

Meringue Ingredients:-

6 Egg Whites

70g Caster Sugar

1/8 Tsp Salt

1/2 Tsp Cream of Tartar (can be replaced by 3/4 tsp Vingar)

做法:

斑蘭汁

1.  把斑蘭葉清洗乾淨

2.  再把斑蘭葉剪碎

3.  斑蘭葉加入椰汁和水攪碎

4.  用濾網壓出斑蘭汁

蛋黃糊

5.  蛋黄加入斑蘭汁和香草香精

6.  再加入糖拌匀

7.  把粉和泡打粉篩入蛋漿

8.  攪拌均勻至無粉粒

9.  加入油拌匀

蛋白霜

*蛋白不可以有蛋黃，不然會打發不起

10.  加入鹽和塔塔粉

11.  糖分三次加入蛋白和用高速打發

12.  打發至出現尖勾和有光澤即可, 不要過度打發

13.  蛋白霜應該均匀細腻有光澤

14.  預熱焗爐170°C

15.  把一些蛋白霜加入蛋黄糊中混合均匀

16.  再把蛋黄糊倒入蛋白霜中

17.  混合均匀至面糊看不見蛋面霜

18.  用21厘米的蛋糕摸

19.  把蛋糊倒入蛋糕模

20.  在蛋糕糊上劃圈可把大氣泡弄走

21.  震動蛋糕模把氣泡震走

22.  用170°C 焗 40 分鐘

23.  把蛋糕倒轉放涼

24.  蛋糕一定要完全放涼才可脱模

25.  很鬆軟!

Instructions:

Pandan Juice

Wash the pandan leaves

Cut the pandan leaves into small pieces

Blend the pandan leaves with coconut milk and water

Sift and squeeze out the juice  

Egg Yolk Batter

Add pandan juice and vanilla extract into the egg yolks

Add sugar and mix

Sift the flour into the egg batter and mix well

Add oil and mix well 

Meringue

*Take note that no yolk remains in the whites otherwise it is not able to whisk in stiff form

Add salt and cream of tartar

Slowly add the sugar into the egg whites (1/3 each time) and whisk at high speed

Whisk till medium stiff snow and do not over-beaten

Meringue should be smooth and shiny

Preheat the oven to 170°C

Add some of the meringue to the egg yolk batter

Stir and mix well

And pour the egg yolk batter into the meringue

Fold to mix the batter until no lump remains

Use 21 cm cake tin

Pour the mixture into the cake tin

Stir the batter to get rid of big air bubbles

Shake and drop the cake tin to release the air bubbles

Bake at 170°C for 40 mins

Turn the cakes upside down for cooling down

Remove the cake only when they are completely cooled down

It's soft and fluffy!

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