煎蠔餅

(食譜來源: Miss Jubie's Blog)

不太滿意的.. 不知道是蠔仔的問題, 還是因為我煮得太耐, 蠔仔有點韌.. 之後我再煮了一次, LG 成功反蛋, 外觀很好, 但是蠔仔仍是韌的..

Hmm.. 這是我從韓國超級市場買的蠔仔..

材料: (煎一底蠔餅份量)
蠔仔 1 pack、蕃薯粉 2湯匙 、雞蛋 2隻、水 1/2杯、葱粒適量、鹽少許、胡椒粉少許

做法:
1. 將蠔仔用少少鹽+鷹粟粉用清水撈勻後洗乾淨(用意:洗去黏液), 用滾水拖拖水備用。
2. 將雞蛋、蕃薯粉、水、葱粒、蠔仔、鹽及胡椒粉倒埋一齊及攪勻。
3. 燒紅個Pan, 倒入油, 再倒入蠔蛋漿, 煎至兩面都金黄色, 上碟。
4. 食用時沾上魚露同食。

The Cheesecake Factory (Revisit) @ Buffalo

The Cheesecake Factory
Date: February 19, 2011 (Saturday)
Address: One Walden Galleria, Cheektowaga, NY
Phone: (716) 685-2600
Opening Hours: Mon-Thurs 11:30am-11pm / Fri & Sat 11:30am-12:30am / Sun 10am-10pm

had a late lunch @ Cheesecake Factory.. very crowded on the long weekend Saturday.. we have waited for over an hour!

Cream Chicken Soup (in cup) $4.95
..rich in ingredients, e.g. red peppers, yellow peppers, onion, potatoes, corn, mushroom & some knid of veggies.. but there weren't much chicken pieces.. another good thing was that it's just lightly creamy..

Fried Calamari $9.95
..again a MUST-TRY item.. lightly breaded & thinly sliced.. we love it!

Crispy Buffalo Chicken Sandwich $10.95

..the chicken was not juicy but it's tender.. but i don't like that cheese taste for this one..

Wild Mushroom Burger $10.95

..LG said the beef was a bit too rare & have a weird taste (frozen taste)..

well.. both burgers were just so-so..


LG had coffee after the meal.. he said it's nothing special & made a note that we don't have to try it next time.. haha!

Key Lime Pie

first time making pie..

(Recipe from: Joy of Baking)

Ingredients
1 1/4 cup (125 grams) crushed digestive biscuits
2 tbsp. (30 grams) granulated white sugar
5 tbsp. (70 gram) unsalted butter, melted
3 large egg yolks
1 can (300 mL) sweetened condensed milk
1/2 cup (120 ml) lime juice
2 teaspoons grated lime zest

Directions
1. Preheat the oven to 350 °F & place the rack in the center of the oven.

2. Mix together the crushed biscuits, sugar, and melted butter. Press onto the bottom and up the sides of a buttered 9 inch (23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

3. In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 2-3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (3-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest.

4. Pour the filling into the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.)

Lola's Commissary

Lola's Commissary
Date: Februay 14, 2011 (Monday)
Address: 634 Church Street, Toronto
Phone: (416) 966-3991

had Valentine's Day lunch here with LW..
it's located in an old building.. the environment is very nice & comfy.. feels classical..
food was ok but service was a bit slow though..

Ancho Chicken Wrap $12
Ancho stewed chicken, avocado, pico de gallo
..LW said the wrap was just so-so while the salad tasted better.. ha!

Penne Rusticana $13
Penne pasta, wild mushrooms, tomato truffle cream sauce, parmesan shards
..i kinda liked the creamy tomato sauce.. not too rich yet still had the creamy texture.. & i especially liked the parmesan shards.. made it not too plain (since there was no meat)..

蟹膏炒飯

(食譜參考: 有個人......., Shirley@ 原味生活)

我用家裡現有的材料來煮這個炒飯.. LG 說菠蘿搶了其他材料的味道.. 下次要放多點蟹膏醬..

材料:
冷飯4碗
洋蔥 1/2個(切碎)
粟米粒(急凍)半碗
三文魚粒一罐
蟹肉(急凍)
菠蘿粒一罐
泰國蟹膏醬一湯匙 (Crab Paste)


做法：
1. 把急凍粟米粒放入滾水（開水）中拖水去雪味，撈起瀝乾水份備用。
2. 燒熱1湯匙油，以慢火爆香洋蔥碎，下三文魚扒粒丶蟹肉以大火爆炒至熟，再下粟米粒略炒，盛起備用。
3. 用少許油起鑊，下冷飯，鬆開冷飯炒，使每粒飯都能受熱。
4. 加入蟹膏醬炒冷飯，使冷飯平均沾上蟹膏醬的顏色，加少許鹽調味。
5. 放回炒過的三文魚粒丶蟹肉和粟米粒及洋蔥碎略炒，最後加入菠蘿炒勻便可上碟。

小貼士:
用來做炒飯的飯粒要夠乾爽, 所以煮飯時應比平常減少1-2成的水量; 而且飯粒要先攤涼(通常會放進雪櫃, 或用隔夜飯), 下鑊前隔着保鮮紙用手弄鬆

焗西米布甸 Baked Tapioca Custard

(食譜參考: CR 簡易食譜)

this is my 1st & probably my last time making this.. LG likes it but it's just tooooo time consuming re handling the 西米!


材料：
西米 45克　　　　
鮮奶 100+150毫升
吉士粉 (custard powder) 2 湯匙
雞蛋（打散成汁）1隻
花奶  50毫升
砂糖 45克
無鹽牛油 20克

做法：
1. 預熱焗爐至 200°C。
2. 把西米浸水 20分鐘，撈起，放入滾水（開水）中，用中火煮10分鐘。煮的時間，時不時搞拌，以免黏在一起。然後熄火，加蓋焗至透明, 再沖凍水，瀝乾水份備用。
3. 把 100毫升鮮奶和吉士粉拌勻，再加入蛋汁，待用。
4. 其餘 150毫升鮮奶加入花奶，砂糖和牛油，用中小火煮至溶，然後加入第3項的混合物，邊煮邊拌至濃稠。最後加煮好的西米。
5. 倒進西米布甸材料至九成滿。放在半滿水的焗盤中，焗15-20分鐘，或直至表面微黃，即成。留意：焗的時間，視乎焗爐的火力而定。

黑芝麻曲奇

黑芝麻曲奇
(食譜參考: 懶人甜品)

又香又美味的曲奇!

材料︰
麵粉 115g
無鹽牛油 (室溫放軟) 90g
全蛋 1/2隻
砂糖 55g
黑芝麻粉 約2湯匙

做法：
1. 焗爐預熱至160°C (320°F)。
2. 麵粉過篩，備用。
3. 牛油加入砂糖拌勻。加入全蛋拌勻。加入麵粉、黑芝麻粉拌勻成麵糰。
4. 麵糰放入Cookie Press 內，用 Cookie Press 唧出曲奇形狀，直接擠到焗盆上。
5. 放進焗爐160°C焗約20分鐘。