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Wednesday, May 16, 2018

Black Locust Blossom Syrup 槐花糖浆



It is May and is the season to forage black locust flowers (Robinia pseudoacacia) again, I made Steamed Black Locust Blossoms and 

Black Locust Blossom Pancake  in the past years.


This year I decided to make a batch of black locust flowers syrup, it can be use to mixed with liquor and seltzer to make cocktails or used on pancake/pastry as drizzle


阳历五月,又来到了槐花香的季节。自从知道槐花能吃,还特别好吃后,我每年的槐花季都要摘点回家做蒸槐花槐花煎饼吃。

今年我家附近树林里的槐花又开了满树,带儿子去公园玩的时候顺便摘一盆槐花回家做槐花糖浆。做好的槐花糖浆能够用来做鸡尾酒或者淋在糕点上吃,非常当即美味。


Ingredients:Makes about 16 oz
200 g of sugar
200 g of black locust flowers
2 cups of water
1 lime (1/2 thinly sliced and remaining 1/2 squeeze out the juice)

材料:可做两罐糖浆
200 克 蔗糖
200 克 槐花
2 杯 水
1 只 青柠 (半只切薄片,半只挤出青柠汁)




1. Clean and soak the Black Locust flowers in salt water for 10 minutes. Wash and drain the flowers. Divide the flowers into half and place it in two mason jars with 2-3 slices of lime.

2. Add water to a sauce pan and heat the water to boiling and add the sugar, stir until the sugar dissolves, add lime juice and stir well.

3. Allow the sugar syrup to cool for 10 minutes, pour half to each mason jar and cover the jars immediately, let the flowers steep in the syrup for 24 hours.

4. (Optional) Filter out the flowers and give them a squeeze to extract all the flavor, store in air tight container in refrigerator, it could be stored up to 2-3 weeks.

1. 把槐花摘好洗净泡盐水10分钟,再次洗净沥干后分成两个等份装到洗净消毒好的瓶子里,加入2-3片的青柠。

2. 把糖和水加热煮滚至糖完全溶化,加入青柠汁拌匀。熄火稍等10分钟。

3. 把糖浆倒入玻璃瓶里,加盖旋紧室温泡24小时。

4. 24小时后用纱布过滤挤出糖浆,再次装瓶冷藏即可。此糖浆可冷藏2-3周。



欢迎到我的新浪博客玩--

Tuesday, May 15, 2018

Hakka Style Braised Duck 客家卤全鸭



Braised duck is one very common dish Malaysian Chinese prepared for the Chinese reunion dinner. I personally liked to have it the next day, the taste of it will be fuller.

This recipe I am sharing today was given to my mom by my aunt, slightly different than my mom's recipe, it is very tasty.

卤全鸭是马来西亚华人过节时都会煮的一道菜。选择肉质比较紧实的番鸭来制作,口味丰富,隔天吃更是美味。

今年过年我妈口传了阿姨家的卤鸭秘方,和平常妈妈做的有点不一样,味道更醇厚,非常好吃。
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