山寨版煎蠔餅(蚵仔煎)

oyster omelete

點解是山寨版呢?是咁的。我自己好鐘意食蠔的,生蠔,蒸蠔,蠔豉,甚至蠔油,我都好喜歡的。但是我老公偏偏就不喜歡海鮮,蠔就更不在話下啦,佢嫌蠔腥。Come on,那是海鮮味!  但蠔對男士有益嘛,所以做老婆的就要諗諗辦法,讓老公可以補一補。

所以經過一輪網上搜尋,我就將普遍的煎蠔餅(蚵仔煎)的材料的份量和做法改一改,再經過多次練習,終於迎合我的嘴刁和我老公的怪口味。

oyster omelete step 01

 

喜歡食辣的可以加泡菜

oyster omelete with kimchi

 

山寨版煎蠔餅 (蚵仔煎)
Serves 2
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Prep Time
20 hr
Cook Time
28 hr
Prep Time
20 hr
Cook Time
28 hr
Ingredients
  1. 1 桶生蠔 (大約8隻中蠔)
  2. 1/3 杯薯粉 (potato starch)
  3. 2/3 杯水
  4. 2 隻大蛋
  5. 1 1/2 湯匙魚露
  6. 2 粒蒜頭 (切碎)
  7. 1-2 條蔥 (切碎)
  8. 白胡椒粉少許
Instructions
  1. 用生粉將生蠔洗乾淨,沖水
  2. 煲熱水把蠔煮熟,煮熟後把蠔拿出剪成小件備用
  3. 在一個大碗內,把雞蛋打勻
  4. 加入薯粉 (potato starch),水,魚露,白胡椒粉,攪勻
  5. 把已切碎的蒜頭,蔥加入蛋漿內
  6. 最後把蠔肉加入蛋漿
  7. 開中小火,把煎鑊加熱,把蛋漿輕輕攪勻,倒一半入煎鑊
  8. 煎5分鐘,待蛋漿邊緣開始熟透,就可以反轉另一邊再煎8分鐘,上碟
  9. 再重覆步驟7-8,將剩下蛋漿煎熟
A Salt And Light Wanna Be http://www.saltlightwannabe.com/

 

無麩質香蕉蛋糕

Gluten-free Banana Pound Cake

真的很久無焗香蕉蛋糕。我以前好喜歡食香蕉,但媽媽話香蕉比較涼,所以就無食。但最近奶奶學識在farmers market 買東西,所以常常買了很多新鮮蔬果。最近她就買了紫色椰菜花和香蕉。香蕉食唔切,又出梅花點所以就焗香蕉蛋糕。

香蕉蛋糕是我第一個學識的烘焙食譜。以前都是用一般的低筋麵粉,但近年比較注重身體,所以轉用無麩質麵粉和有機食材。特別蛋和奶類我一定會用有機。找了很久才找到一種我自己和家人都幾滿意又不會太貴的無麩質多用途麵粉。多用途麵粉和低筋麵粉的protein成分不同,但製成品的效果就不過不失啦。

 

無麩質香蕉蛋糕
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Prep Time
15 hr
Cook Time
60 hr
Total Time
75 hr
Prep Time
15 hr
Cook Time
60 hr
Total Time
75 hr
Ingredients
  1. 1 條 or 1/2 杯 無鹽牛油
  2. 3/4 杯 黑糖
  3. 1 1/2 杯 無麩質多用途麵粉
  4. 1 條 香蕉 (用已有梅花點)
  5. 1 茶匙 Baking Powder
  6. 1 茶匙 雲呢拿香油(如無可省略)
  7. 1/4 茶匙 鹽
  8. 3/4 杯 奶
  9. 2 隻 大雞蛋(室溫)
Instructions
  1. 先把焗爐預熱到350度F。
  2. 把香蕉壓爛成蓉,並把融化的牛油加入香蕉蓉中攪勻。加入牛奶,蛋和雲呢拿香油攪勻。
  3. 把蘇打粉和黑糖加入搞勻。一土分三次加入已篩無麩質麵粉攪勻。
  4. 在 9x5 or 8x4 英寸的糕盤底部及四週,塗上少許牛油(我習慣用包牛油的紙搽勻盤底)。把攪勻的粉漿倒入糕盤。放入焗爐約60-70分鐘。用牙籤插入中間部分,如拿出的牙籤沒有黏著粉漿,代表蛋糕已熟了。可以放在鐵架上待涼。
A Salt And Light Wanna Be http://www.saltlightwannabe.com/
===加入我們===

如有問題可以在下面comment留言給我。又或者可以去我新成立的FB group ✩ 無麩質烘焙樂 ✩ Gluten-free Baking ✩ 一齊交換心得。

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Stir Fried Vermicelli with Pork and Black Fungus 木耳肉絲炒粉絲

IMG_20141113_194103

 

Vermicelli noodles is one of the most popular food in the house. Whenever I cook anything with vermicelli noodles, the plate will be emptied in a few minutes (Sorry I assume you know the Chinese dining culture. If you don’t understand what I’m talking about, catch an episode or two of “Fresh Off Boat”, then you’ll understand the Chinese dining culture). This particular vermicelli noodles dish is super easy and fast. What’s even better is that this dish could easily be gluten-free if you use gluten-free soy sauce, and I guarantee you that it will become a new favorite in your family too.

First of all, the secret of a yummy vermicelli dish is not the marinating, but the texture of vermicelli noodles. Correct! And the only brand I get is “青島龍口粉絲”. You can get it from any Asian grocery stores.  And I like to buy the kind with 8 tiny packets.  It’s just personal preference for easier measurement.

 

STIR FRIED VERMICELLI WITH PORK AND BLACK FUNGUS 木耳肉絲炒粉絲
Serves 3
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. Pork loin 1 pound
  2. Black fungus 1 cup
  3. Vermicelli noodles 4 small packs
  4. Garlic 2 cloves
  5. Soy sauce 1tbsp
Instructions
  1. Put vermecelli noodles and black fungus in two separate containers with cold/tap water for 30min to soften
  2. Slice pork loin, black fungus and garlic
  3. Heat wok with medium heat, put oil
  4. Wait till the oil is hot enough, put garlic
  5. Put pork and keep stirring gently till cook
  6. Then put in the black fungus, stir a little bit
  7. Then put in vermicelli noodles and keep stirring for about 5 min to mix all the ingredients together
  8. Finish by seasoning with soy sauce
A Salt And Light Wanna Be http://www.saltlightwannabe.com/

Steamed Clams in Sake Sauce 清酒煮蜆

 Steamed Clams in Sake Sauce

Having a craving for seafood, and especially clams??? Me too!!! I always have cravings for seafood.  This recipe takes no time (well, almost) to prepare and cook, and it’s super delicious.  It is definitely the top 5 recipes that I love, and would recommend to everyone.  Ahh… My tummy is so satisfied now!

 

STEAMED CLAMS IN SAKE SAUCE 清酒煮蜆
Serves 4
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. ~1 pound clams
  2. ¼ cup sake (or chinese cooking white wine)
  3. 1 tablespoon soy sauce
  4. 2-3 cloves of chopped garlic
  5. 1 small chopped shallot
  6. some chopped scallions for garnish
  7. 1 teaspoon of butter
Instructions
  1. In a pot, heat up oil with medium heat, add shallot. Cook till the chopped shallot turn a litttle brown, then add garlic.
  2. Once you add garlic, add the clams and sake.
  3. Cover the pot, and let the clams to cook 3 minutes.
  4. Remove lid to check if clams are cooked, if not, just let it cook till the shells are opened.
  5. Once all clams are cooked, turn off heat, and add soy sauce.
  6. [Now this is the most import step!!!] Taste the sake sauce.
  7. Add butter, and garnish with chopped scallions.
A Salt And Light Wanna Be http://www.saltlightwannabe.com/

Creamy Miso Pumpkin Soup

 

Wow it’s fall already!  Although it is a little cold in New York, but seeing the different color of leaves makes me feel better.  Saw this recipe of Pumpkin Miso Soup from The Kitchn the other day.  It’s looks pretty easy, so I decided to give it a try.  Oh boy~~ IT IS DELICIOUS!  Thanks, and I have a new recipe to keep!

 

MISO PUMPKIN SOUP
Serves 6
This recipe is adapted from http://www.thekitchn.com/recipe-miso-pumpkin-soup-recipes-from-the-kitchn-196124
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 2 pounds kabocha, pumpkin, or butternut squash
  2. 1 pound sweet potatoes (2 large or 3 medium)
  3. 4 cloves garlic, peeled
  4. 3 tablespoons olive oil, divided
  5. Salt
  6. Freshly ground black pepper
  7. 1 shallot, chopped
  8. 2 teaspoons freshly grated ginger
  9. 3 tablespoons mellow white or yellow miso (gluten-free if necessary)
  10. 6 cups vegetable or chicken stock
  11. 2 tablespoons chopped chives or scallions
  12. a pinch of shichimi togarashi or black or white sesame seeds
Instructions
  1. Preheat oven to 450°F.
  2. Peel and seed the pumpkin, and cut it into small pieces (~1.5 inches). If the pumpkin or squash is too difficult to peel, you can roast it first.
  3. Peel and cut the sweet potatoes into 2-inch pieces.
  4. Toss the pumpkin, sweet potatoes, and garlic with 2 tablespoons of olive oil, sprinkle with a little bit of salt and pepper. Put on a baking sheet, and roast 30 minutes, or until the pumpkin and sweet potatoes are tender, toss with 2 tablespoons of olive oil, and sprinkle with salt and pepper.
  5. Heat the remaining olive oil in a large pot over moderate heat. Add the shallots and ginger and cook until softened. Add the miso and stock and stir until dissolved. Add the roasted vegetables and simmer for 15 minutes. Turn down the heat if necessary to avoid boiling, as this can impair the flavor of the miso.
  6. Puree the soup using an immersion blender, or puree in batches in a blender or food processor.
  7. Garnish with shichimi togarashi.
A Salt And Light Wanna Be http://www.saltlightwannabe.com/