Monday 26 July 2010

Mooncake Moulds



冰皮月饼模Pingpi Mooncake Moulds
PM01 @ RM18 (excluding postage charges) Not Available


PM02 @ RM18(excluding postage charges)Sold out



PM03 @ RM18(excluding postage charges)



PM04 @ RM18(excluding postage charges)



PM05 @ RM18(excluding postage charges) Sold out



PM06 @ RM18(excluding postage charges)


PM07 @ RM18(excluding postage charges)


PM08 @ RM9.50(excluding postage charges)
PM09 @ RM9.50(excluding postage charges)
PM10 @ RM9.50(excluding postage charges)





PM11 @ RM9.50(excluding postage charges)
PM12 @ RM9.50(excluding postage charges)
PM13 @ RM9.50(excluding postage charges)
PM14 @ RM9.50(excluding postage charges)
PM15 @ RM9.50(excluding postage charges)





燕菜月饼模 Jelly Mooncake Moulds
JM01 RM5 (Sold out)

JM02 RM5

JM03 RM5
JM04 RM5



Postage charges:
West Malaysia Courier service charge:
1-5 pcs @ RM5 / 6-19 pcs @ RM10

Sabah/Sarawak Courier service charge:
1-5 pcs @ RM10 / 6-19 pcs @ RM20

Cooking Contest

“FREE RANGE PORK” Cooking Contest
Date: 15th August 2010 (Sunday)
Time: 8.30a.m.
Venue: An Xin’s Healthy MEAT Shoppe
No.20-G, Jalan SS15/8B,
47500 Subang Jaya.
Tel: 03-5634 8228

Limited to first 20 contestants only, age 18 and above.
Enrolment fee: RM20
Deadline: 8th August 2010
Prizes: 1st prize: RM500 cash + RM388 Cash voucher
2nd prize: RM400 cash + RM288 Cash voucher
3rd prize: RM200 cash + RM188 Cash voucher
4th – 20th: Consolation prize

For more information, please contact the organizer:
Whitney Gan
e-mail: whitneygan@aameatshop.com.my

Saturday 10 July 2010

黄金泡芙Golden Puffs







材料A:
牛油125克
清水250毫升
白糖1汤匙半
普通面粉150克
鸡蛋(A)5粒

馅料B:
鲜奶500毫升
白糖100克
蛋黄粉3汤匙
盐1/4茶匙
瓦尼拉荚半支
蛋黄4粒
牛油1汤匙

搽料:
打散鸡蛋适量

装饰:
糖粉适量

用具:
花嘴2个
挤花袋2个

做法:
1. 馅料:将瓦尼拉荚刮出籽后与皮一起加入鲜奶混匀,放入微波炉以高温煮5分钟。
2. 将(B)料的糖、盐及蛋黄粉搅匀,拌入蛋黄后边搅拌边倒入(1)至均匀,放入微波炉以中温煮3分钟。
3. 将(2)取出瓦尼拉荚,加入(B)料的牛油拌匀后以保鲜纸包好待凉,装入已放花嘴的挤花袋内待用。
4. 材料(A)的牛油、水及糖拌匀放入微波炉以中温煮4分钟,取出拌入面粉再煮1分钟取出。
5. 将蛋逐粒加入(4)拌匀,装入已放花嘴的挤花袋内挤在已铺纸的烘盘上,搽上蛋液放入已预热烘炉190℃烘30分钟或金黄。
6. 将(5)取出在旁边剪一个小洞,挤入(3)重复至完,筛上糖粉即可。

注:这是基本的泡芙制作法,用在奶油泡芙。

Ingredient A:
125g butter
250ml water
1 1/2 tbsps white sugar
150g plain flour
5 eggs (grade-A)

For filling B:
500ml fresh milk
100g white sugar
3 tbsps custard powder
1/4 tsp salt
1/2 stick vanilla pod
4 egg yolks
1 tbsp butter

For glazing:
Some beaten eggs

For decoration:
Some icing sugar

Utensil needed:
2 nozzles
2 piping bags

Method:
1. For filling: Scrape out vanilla seeds. Boil seeds and pod together with fresh milk in a microwave oven on HIGH for 5 minutes.
2. Combine sugar, salt and custard powder of filling (B) together. Add in egg yolks, pour in no. (1), mix even. Place in a microwave oven on MEDIUM for three minutes.
3. Remove vanilla pod of no. (2), add in butter of filling (B). Mix and clingfilm, allow to cool. Place mixture into a piping bag fitted with a nozzle, set aside.
4. Combine butter, water and sugar of ingredient (A). Cook in a microwave oven on MEDIUM for four minutes. Remove, stir in flour, cook for an extra minute. Remove from microwave oven.
5. Add eggs of ingredient (A), one at a time into no. (4), mix well. Spoon into a piping bag fitted with a nozzle. Pipe onto tray lined with parchment paper. Glaze with beaten egg, bake in a preheated oven at 190℃ for 30 minutes until golden.
6. Slit no. (5) at the side, pipe no. (3) in as a filling. Repeat process, dredge icing sugar over as a decoration.

Note: This is choux pastry (pronounced as shoo pastry) used in cream puff method.

Friday 2 July 2010

墨鱼焖花肉Cuttlefish Braised with Belly Pork











材料A:
蒜米8瓣
干墨鱼70克(浸软,剪块)
辣椒干10条(洗净沥干)

B:
三层肉600克(切块)
南乳2块

调味料:(混合均匀)
盐半茶匙
糖1汤匙
蚝油1汤匙
糯米酒1汤匙
胡椒粉少许
清水600毫升

做法:
1. 锅里热少许油,炒香(A)料后加入南乳炒匀。
2. 加入三层肉炒至肉变色,加入调味料后以大火煮滚加盖,转小火焖一个小时或肉软即可。

贴士:煮时间中开盖看,如水份少须加入热水。注入冷水会使肉变硬。此食谱的份量可加倍,焖的时间越长越入味。

食谱取自:Y3K Recipes issue no.53

Ingredient A:
8 pips garlic
70g dried cuttlefish (soaked, snipped into pieces)
10 dried chillies (rinsed, drained)

B:
600g belly pork (cut into pieces)
2 cubes fermented reddish beancurd

Seasoning: (mixed together)
1/2tsp salt
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp glutinous rice wine
Little pepper
600ml water

Method:
1. Heat pot with a little oil. Saute ingredient (A), add in fermented reddish beancurd, fry well.
2. Add in meat pieces, fry till colour changes. Next, add in seasoning, turn on high heat. Bring it to a boil. Cover wok, turn to low heat, braise for one hour till meat has softened.

Note: Unflip wok cover once in a while to check. If water has dried up, add in hot water as cold water hardens the meat. You can add or subtract ingredients and long braising time helps the dish to develop flavour.

Recipe extracted from: Y3K Recipes issue no.53