杏仁茶 Almond Tea

杏仁茶养颜又滋润，经济又实惠，吃不起燕窝，吃杏仁茶也一样很滋补。

南杏100克， 白米2 汤匙， 冰糖适量，水
1 000 毫升。
dried apricot seed 100 g, rice 2tbsp,rock sugar.
water 1000 ml.

南杏，白米洗净，用水浸隔过夜。
南杏，白米和1000 毫升水搅打城糊浆。
wash dried apricot seed, rice and soak with
water overnight. Blend the ingredients with
1000 ml water into batter.

隔去渣。
sieve.

香兰叶打结，冰糖放入浆水中同煮至滚及浓稠。
煮时要不停搅动以免烧焦。
with pandan leave make a knot, rock sugar bring
it boil. Stir costantly when boiling to prevent from
getting burnt.

冷热皆可享用。
Serve hot or cold.

或配下午茶。
or with afternoon tea.

叁巴虾 Sambal prawns

材料：大虾１５只, 叁巴辣椒酱３大匙, 青葱１棵（切段）
15 king prawns, 3 tbsp sambal , 1 spring onion (cut into 2" long)

作法：
１．大虾清理干净，剪去头和尾．用油炸十分钟，盛起．
wash and clean prawns, trim off the head and tail. Deep
fry prawns for 10 minutes. Dish up.

２．烧热２汤匙油，炒香叁巴辣椒酱，加入大虾炒香,　加
入青葱，用盐调味即可．
Heat up 2 tbsp oil, fry sambal until fragrant. Add in prawns
and fry till fragrant. Then add in spring onion and some salt to taste.
Serve.

　*叁巴辣椒酱请参考椰浆饭里的作法*
*Please refer to the Nasi Lemak recipe for the Sambal recipe.
　　
　　　　　　

咖哩马铃薯 curry potatoes

材料 ( ingredients ) :
-马铃薯 5 只 ( 5 potatoes )
-咖哩叶 2 大匙 ( 2 tbsp curry leaves )
-咖哩粉 3 - 4 小匙 (3 - 4 tsp curry powder )
-洋葱半只 ( half of the onion )

做法 ( method ) :

1. 马铃薯去皮切成小方粒. 用油炸熟, 盛起. 洋葱切碎.
Peel the potatoes and cut into 1 cm cubes. Deep fry until cook, dish up. Chopped onion.

2. 烧热油, 爆香洋葱, 加入咖哩粉和咖哩叶炒香, 拌入炸熟的马铃薯, 加入五汤匙水，用盐, 鸡精 粉, 胡椒粉调味即可.
Heat oil in a wok, fragrant the onion, then add in curry powder and curry leaves stir fry until fragrant, add in cooked potatoes, 5 tbsp of water , season with salt, chicken stock
granules and pepper. Serve.

娘惹阿渣 Nyonya Archar

香料:辣椒干, 虾米, 黄姜, 石栗子, 香茅, 南姜, 虾酱
Rempah: dried chilli, dried prawns, turmeric,
candlenuts, lemon grass, galengal( langkuas )
belachan(shrimp paste)

材料处理好,将全部材料放入搅拌机搅拌成糊.
Wash and clean all the ingredients, put all
ingredients into blender and blend it into paste.

烧热油, 将香料糊放入炒香.
Heat the oil and fry the blended ingredients
until fragrant.
盛起待用。
set aside to cool.

5 大匙娘惹酱，加入米醋, 糖, 盐煮滚. ( 图片里还没有
加入这些材料. ) 盛起备用。
5 tbsp nyonya paste (rempah), then add in vinegar, sugar, and salt to taste.
(these ingredients are not added in this picture yet.)
Dish up to use.

黄瓜, 萝卜, 白菜, 青红辣椒.
cucumber, carrot, chinese cabbage, green and
red chilli.

黄瓜, 萝卜, 青红辣椒切成一寸半长段, 白菜切片.
炒香一些芝麻备用.( 不要用油 )
Cut cucumber, carrot, green and red chilli into 1 1/2 inches long strips.
Cut the chinese cabbage into pieces.
Wash some sesame seeds and fry (without oil) until fragrant.

煮滚2碗水+2碗醋, 将切好的材料快速的烫一下,
盛起待凉. 将煮好的香料, 芝麻加入.
Boil 2 bowls of water +2 bowls of vinegar. Add the vegetables for a quick boil. Set aside and allow it to cool. Then add in rempah and sesame.

搅拌均匀.
Mix well.

娘惹阿渣若冷藏可存放几个星期.
This nyonya anchar can last for few weeks if
you keep it in the fridge.

椰浆饭Nasi Lemak

椰浆饭（Nasi Lemak）是我 们马来西亚三大民族的最爱。很少人会抗拒它，甚至有人每天都要吃一次才罢休。这椰浆饭从在路旁的小摊子，到高级餐馆，甚至五星酒店都有的供应。价钱也从几 毛钱到十多块。我把它介绍给这里的朋友（当然是我煮给他们吃），他们吃 过后，也说 好吃。那饭的香，sambal 的辣，江鱼仔的脆，还有其它的配料，真是魅 力无法挡。

材料:
米 2 杯 2 cups of rice
香兰叶（班兰叶、screwpine leave、Pandan leave） 1 片
姜2片 2 slices of ginger

Sambal叁巴辣椒酱：

辣椒干 (dried chilli ) 20只
红葱 (onions) 4只 （大只）
炒香的虾酱 ( belachan (shrimp paste) ) 1tbsp
虾米 (dried prawns) 1 tbsp
葡萄干(raisins) 1/2 cup
糖
罗望子汁一杯（大约一 大匙的浓缩罗望子兑水一杯）(可用醋或柠檬汁 代替)

Mix 1 tbsp of assam tamarind with 1 cup of water and drain out the juice ( may use vinegar or lemon juice)
盐适量 salt
洋葱 (cut onion into rings)一只 （切圈)
炸香脆的江鱼子 (crispy anchovies)

- 米饭 ( rice ):

把米泡20分钟，洗干净，较好米水, 然后把香兰叶打结,姜,小半匙盐拌入米中,开火煮饭.饭一煮好,把4汤匙椰浆均匀的淋在米饭上,盖上盖再焖煮一下.

Soak rice for 20 minutes. Wash the rice and add enough water. Add the pandan leave (tied into a knot), ginger, and a pinch of salt add to the rice and cook it. Once the rice is cooked, place 4 tbsp of coconut milk on the rice surface evenly, cover and let it cook for a while more.

-Sambal叁巴辣椒酱:

1.辣椒干用热水泡软，挖出种籽,虾米泡软.把辣椒干、红葱，泡软的虾米,葡萄干和 虾酱一起加点 油用搅拌机搅拌成糊。

Soak the dry chilli in hot water.Remove the seeds.Put dried prawns, dried chilli,onions,raisin and belachan (shrimp paste) into a blender and blend it until it turns into paste.If it seems too dry to blend, add some oil and blend again.

2.然后锅里下半碗的油，把叁巴辣椒糊煮至香浓及泛油，然后加入糖和罗望子汁煮滚再煮至泛红油.盛起备用。

Heat half bowl of oil in wok and fry blended ingredients until fragrant. Then add in sugar and assam tamarind juice and cook until fragrant. Dish up to use.

3.叁巴辣椒酱一碗下镬，加入洋葱圈炒软、炸脆的江鱼子,加 盐调味。( 留下一些炸脆的江鱼子做配料 )

Put a bowl of sampal into wok, then add in onion rings and crispy anchovies.(Keep some anchovies to serve as a side dish ). Add salt to taste.

-花生米: 花生米和油一起倒入锅, 开慢火炸香或至熟.

Groundnuts: Put the groundnuts and oil together in the wok, then heat up with slow heat until it is golden brown or cook.

**叁巴辣椒酱的份量可加倍煮多点, 可用来煮虾,苏东,蛋.

**You may increase the sambal ingredients and cook a bit more. It can be used for cooking sambal prawns, squid (sotong) or egg.

叁巴辣椒酱 sambal

椰浆饭的配料有: 炸脆的江鱼子, 花生, 蛋, 咖哩马铃薯, 娘惹阿渣, 叁巴辣椒酱．
Side dishes: crispy anchovies, groundnuts, egg, curry potatoes, nyonya archar, sambal.

巧克力蛋糕 Gluten-free Chocolate cake

女儿的同学对某种蛋白质（gluten） 过敏，就是不能吃普通的面粉。这位同学每次都很想吃蛋糕，但外面的蛋糕都是用普通面粉做的。在她四月生日的那天，我为她做了这个没有面粉的蛋糕，给了她一个惊喜。

烹饪巧克力150克，牛油80克，蛋3 粒（蛋白蛋黄分开），

糖30克. 预热烘炉 180 度。
150 g cooking chocolate, 80 g butter, 3 eggs (separate
egg white and yolk) 30 g sugar
preheat oven 180 degree.

巧克力和牛油隔热水溶化
melt butter and chocolate in a bowl over simmering
water.

放凉
leave it to cool.

蛋白和糖一起打发
beat egg whites and sugar

用中速打发
use medium speed

打至湿性发泡
beat until soft peaks form

将蛋黄加入已放凉的溶化巧克力,拌匀
add egg yolks into melted chocolate,mix well.

将一半的蛋白加入巧克力糊中
fold half of the egg white mixture into the
chocolate mixture.

轻轻拌匀
stir gently.

拌匀
mix well.

拌好后立刻倒进另一半的蛋白
then immediately fold the mixture into the other half
of the egg whites.

轻轻拌匀
stir gently.

拌匀
mix well.

倒进已抹油的烤模
spoon into greased cake tin.

烘25-30 分钟或至熟。烘好的蛋糕会发得很高，
但冷却后会下沉。
bake for 25-30 minutes or till it cooked。the cake will
raise quite high, but will sink after cooling.

成品
serve.

布朗尼 Brownies

这个布朗尼的方子是我在外国读书的女儿带回来的。她做了这布朗尼给我们吃，哇！非常好吃。我也送了一点给朋友，朋友的小儿子非常喜欢，立刻封我女儿为蛋糕姐姐。最气人的是，每次我送蛋糕给这个小朋友时，他都问我，是不是蛋糕姐姐做的，在他的心中，这个姐姐做的蛋糕最好吃。这布朗尼做法很简单。烘好的布朗尼皮脆亮丽，里面很是湿润，非常的好吃，值得一试。

牛油 220 克，黑巧克力 100 克，巧克力 150 克，
蛋 4 个（大），盐 1/2 茶匙，黑糖 1 杯，白糖 1/4 杯，
面粉 1 杯，香草精 2 茶匙。预热 烘炉180 度.
butter 220g, dark chocolate 100 g, milk chocolate 150 g,
large egg 4, salt 1/2 tsp, dark brown sugar 1 cup,
sugar 1/4 cup, all purpose flour 1 cup, vanilla 2 tsp.
preheat oven 180 degree.

巧克力和牛油隔水煮溶
melt the chocolate and butter

放凉，备用。
keep aside, let it cool a bit.

搅打蛋
whisks egg.

加入盐，糖，香草精, 搅匀。
add in salt, sugar, vanilla, mix well.

加入煮溶的巧克力，搅匀。
add in melt chocolate, mix well.

加入面粉
fold in flour

搅匀
mix well

倒入已抹油的烘盘.放入已预热烘炉烘40-45 分钟或至熟
pour batter into pan that has been buttered
bake for 40-45 minutes.

烘好的布朗尼表面有点脆及亮，但里面很湿润。
brownie that is slightly crisps on the top but really moist inside.

这个布朗尼真的很好味。
a really moist and tasty brownie.