【米粉肉】Steamed Pork With Crushed Rice

不久前买的五花肉非常好，留下半块一直想着要拿来做这个米粉肉，却因为工作忙了几天，一直到今天才有时间终于把米粉肉做出来了。

这款扣肉真是美味，以后我们家又多了一个年菜的选择啦！

I bought a very good piece of pork belly not long ago, I kept half of it and wanted to use it to make this Steamed pork with crushed rice.  I was caught up with work for a few days,  and didnt get to work on this dish until today. 

I am so glad I did and it tasted so delicious, and our family will have another Chinese New Year's dishes in the future!

【仙草水】【仙草豆奶】Grass Jelly Drinks & Cincau Soya

 

 

前几天加拿大的野火导致纽约附近的雾霾都很严重, 这样的天气让人感觉很不舒服，刚好我前阵子买了罐仙草罐头，也做了些豆奶，今天就做一些清凉好喝的仙草水和马来西亚人喜欢的仙草豆奶喝。

这两款饮料都是马来西亚人很爱的冷饮，一般是街边小摊既卖仙草水也卖豆浆，后来渐渐地出现了黑白两参，就是仙草加豆奶的饮料，让口感味道更加丰富，有机会你一定要试试哦！

The wildfires in Canada has caused severe haze at where we are. The air condition really made it hard to do much activities, I was having headache and scratchy throat all the time.

I just bought a can of Grass jelly not long ago and made some soy milk few days back. I decided to make some refreshing and delicious Grass jelly water and grass jelly soy milk that Malaysians like to drink to calm my throat.

These two drinks are very popular cold drinks among Malaysians. Usually sold at street stalls you must try it if you have a chance!

Glutinous Millet Dumplings 【大黄米咸肉粽】

It will be Dumpling/Dragon Festival next week, it is a tradition at home to make some dumplings (glutinous rice wrapped in bamboo leaves) during the season.

I always start my dumpling season with Cantonese Style dumplings, to share with my Cantonese friends, this year I decided to make some Glutinous Millet Dumplings, making it somewhat Diabetes friendly. 

Millets are an excellent source of fiber and contain a number of important nutrients. They score 52.7 on the glycemic index (GI), which is a medium value and lower than the value for maize, refined wheat flour, and rice. 

下周就是端午节了，在这个季节包一些粽子是家里的传统。我每年都是以广式粽子开始我的粽子季，因为俊宝的干妈是香港人。今年我决定做一些大黄米粽子，大黄米有极高的纤维，富含许多重要的营养素。 

它的血糖指数 (GI) 得分为 52.7，处于中等值，低于玉米、精制小麦粉和大米的值，所以这款粽子糖尿病患者也能适量吃一点哦!

【豆渣丹贝】Okara Tempeh

丹貝（tempeh）发源于东南亚的印度尼西亚，是一种大豆/豆类发酵食品，又名天培/天贝。

传统的做法是把煮熟脱皮的大豆加入根黴属（Rhizopus spp.）真菌，用香蕉叶包裹，室温（30C／85F）左右发酵36-48个小时，成白色饼状豆制品.可以用来烹调成多种不同的美食，是天然的肉类代替品。

丹贝的蛋白质和氨基酸含量很高，有素食者的肉类的美称，丹贝含有的游离氨基酸为总氨基酸含量的76%，是大豆发酵前的6倍。除此之外，维生素B12的含量也很高，是大豆发酵前的60倍左右。

真是营养好吃的食品，和豆腐/纳豆齐名喔！在欧美，丹贝也越来越受素食者的欢迎，一般的健康食品专卖店如 Whole food/Trader Joes 都有售卖丹贝或丹贝制作的素食品，也越来越多人开始自己在家制作丹贝罗！

前两天做了香浓好喝的豆浆，剩下的豆渣拿来做了丹贝。豆渣丹贝发酵很快, 大概24小时就发酵好了，做好的丹贝口感很绵密，味道非常好，真是变废成宝呢！

Tempeh/Tempe is a fermented soy bean product originally from Indonesia. It is traditionally made with cooked soy bean (shelled) naturally cultured/fermented with Rhizopus spp. wrapped in banana leaves,  and leave it under Indonesia/Malaysia's tropic weather (30C／85F）for 36-48 hours. 

A white colour cake will form, and can be use to cook many delicious dishes, it is often used as meat analogue in some recipes too. It has gained more and more fame amongst vegetarian/vegan, so much so that people do start making it at home!

Today I tried making tempeh with Chickpeas and it turned out to be softer and equally tasty comparing to the Soy bean version!

I made some soy milk at home two days back, and used the pulp/Okara to make tempeh. Okara tempeh ferments very quickly, and takes only little more than 24 hours to ferment. 

The Okara tempeh has a soft texture and tasting really good. It is really a good way to turn waste into treasure!

Homemade Soy Milk 【自制豆浆/豆奶】

I started a budget for our grocery spending in May just to have a better understanding of how much we actually spend for grocery a month, with inflation and the current economy, it is crucial to be conscious about finances.

I also started a plan to utilize most of the stock we have in pantry before buying more stuff. With that said, I have been making homemade milk (soy, almond milk mostly) for my breakfast. Homemade soy milk is so smooth and creamy that it even gives me some bean curds!

今年五月我开始记录我们家的买菜钱，也有意识地进行预算。主要是想看看在通货膨胀的情况下，我们家一个月的买菜钱是多少。也想逐渐地把家里的囤货先给用完，也算是一个简单的断舍离吧！

所以这几周只要有时间我就会自制豆浆或者杏仁奶喝，营养好喝还节约。自己磨的豆浆很香醇，还每次都能捞出一小片腐竹，我都在炒菜的时一起加入炒了吃。感觉特别满足！

Home-made Chickpea Tempeh/Tempe 【鹰嘴豆丹贝】

 

丹貝（tempeh）发源于东南亚的印度尼西亚，是一种大豆/豆类发酵食品，又名天培/天贝。

传统的做法是把煮熟脱皮的大豆加入根黴属（Rhizopus spp.）真菌，用香蕉叶包裹，室温（30C／85F）左右发酵36-48个小时，成白色饼状豆制品.可以用来烹调成多种不同的美食，是天然的肉类代替品。

丹贝的蛋白质和氨基酸含量很高，有素食者的肉类的美称，丹贝含有的游离氨基酸为总氨基酸含量的76%，是大豆发酵前的6倍。除此之外，维生素B12的含量也很高，是大豆发酵前的60倍左右。

真是营养好吃的食品，和豆腐/纳豆齐名喔！在欧美，丹贝也越来越受素食者的欢迎，一般的健康食品专卖店如 Whole food/Trader Joes 都有售卖丹贝或丹贝制作的素食品，也越来越多人开始自己在家制作丹贝罗！

今天做了一批鹰嘴豆丹贝，比大豆做的软宣，也一样好吃。

Tempeh/Tempe is a fermented soy bean product originally from Indonesia. It is traditionally made with cooked soy bean (shelled) naturally cultured/fermented with Rhizopus spp. wrapped in banana leaves,  and leave it under Indonesia/Malaysia's tropic weather (30C／85F）for 36-48 hours. 

A white colour cake will form, and can be use to cook many delicious dishes, it is often used as meat analogue in some recipes too.

It has gained more and more fame amongst vegetarian/vegan, so much so that people do start making it at home!

Today I tried making tempeh with Chickpeas and it turned out to be softer and equally tasty comparing to the Soy bean version!

【印尼碎碎鸡】Ayam Penyet

 

印尼饭菜里我最喜欢吃的就是这款碎碎鸡饭了，没有之二。它有着所有我喜欢的东南亚元素，香辣美味，加上我喜欢的炸豆腐和炸丹贝和清爽的沙拉，完全满足了我的味蕾和胃。

平时我都是到离家半个小时车程的印尼超市买费城过来的碎碎鸡饭盒，刚好豆果美食上我有个可爱的粉丝让我写这款碎碎鸡的食谱，要求了快一年了。刚好这周做了一批芭蕉叶丹贝，就做一次碎碎鸡吧！

Nasi Ayam Penyet is my absolute favourite Indonesian dish, which is second to none. It has all the Southeast Asian elements that I liked. Spicy and savory, together with my favorite fried tofu and tempeh, and a refreshing salad on the side. It is a complete satisfying meal to the taste buds and the stomach.

I usually get my Ayam Penyet fix from an Indonesian supermarket half an hour away from home. It just so happens that I have a lovely fan from a China cooking app that has been asking me to write a recipe on Ayam Penyet for almost a year now. 

Since I just made a batch of Tempeh this week, it is a good time to make this Ayam Penyet since the side is ready. And a good chance to crossout one of my to do list.

【奶油马铃薯浓汤】Cream of Potato Soup

 

前不久做了蒜香黄油，抹到面包上烤香了真好吃，再做一个浓汤，就是周末最好的早午餐啦！

俊宝尤其喜欢，他现在能吃一口气吃四五块蒜香面包呢！

I made some garlic butter spread not long ago, it makes delicious garlic bread, goes well with creamy soup and is the best brunch over the weekend!