HOW TO MAKE BANANA LEAF TEMPEH【芭蕉叶丹贝制作】

I love tempeh as a side dish for rice dishes and have been making tempeh at home pretty frequently. I normally make my tempeh in  zipped lock bags or clean plastic bags. 

I have been wanting to make my tempeh wrapping in banana leaves, as banana leaves contain polyphenol compounds, as contained in tea leaves. Due to the polyphenols, banana leaves produce a distinctive taste and aroma in tempeh.

Besides, I am all for a much more environmental friendly options any time!

我很喜欢吃丹贝且经常在家制作，我通常用干净的塑料袋制作丹贝，也一直想着要用香蕉叶包裹制作丹贝。

香蕉叶不仅含有茶多酚化，能让丹贝产生独特的味道和香气，也更环保，真是一举两得。

【玉米面豆沙包】Corn Meal Adzuki Bean Paste Steamed Buns

我经常在家里做红豆包，是个很方便的早点和点心，自己做的也可以按喜好调整甜度，没有买来的齁甜, 今天做的这款豆沙包面皮加了玉米面，成品带有玉米香，更好吃！

I make Adzuki bean steamed buns a lot for breakfast, I liked that it is healthy and I could make it less sweet compared to the shop bought version, today I make a batch adding Corn Meal to the Skin dough, it turned out to be so fragrance and a lot more nutritious for sure.

Steamed Kaya （Steamed Coconut Egg Jam) 【蒸法咖椰/椰子酱】

I have made several kaya recipes with different methods, some takes longer time than others. One of the recipes even require standing in front of the stove and stir for hours.

The kaya I made today is made by the steaming method. It turned out legitimate, and I am loving the end result.

我做过好几款咖椰/咖央，做都比较耗时，有的还需要站在炉子前搅拌很长时间，今天做的咖椰用了蒸法制作，出来的效果很好，蛋香浓郁。

My other Kaya Recipes/其他咖椰食谱：

Seri Kaya （Coconut Egg Jam) 【咖央/椰子酱】

Caramel Kaya (Crock pot Version) 【慢炖锅版咖椰】

Pumpkin Kaya（Pumpkin Coconut Jam / Vegan Kaya )【南瓜椰子酱 】

Ayam masak merah & Nasi tomato 【马来红炒鸡块&番茄香饭】

Ayam masak merah ('red-cooked chicken' in Malay) is a Malaysian chicken dish, cooked in spicy red chili sauce. It is often paired with tomato rice – a type of savory rice cooked with tomato paste, milk, dried spices. The duo is in my opinion, the best combo and hits the spot whenever I crave for some Malaysian dishes.

I made a batch of Homemade Tomato Paste last year with the last harvest of the tomatoes from my backyard.  I use it to make both the Ayam Masak Merah and Tomato rice and it turned out so well. You can also use the shop bought tomato paste, it will taste just as good, I promise.

Ayam masak merah（马来语中的“红炒鸡块”）是一款用辣椒酱烹制的鸡肉料理，和番茄焖饭搭配食用。在我看来，这个组合是我想吃马来美食时的最佳选择，香辣又饱腹，感觉就像回到家乡了一样。

去年秋末我把我家后院最后收获的西红柿用来做了几瓶番茄酱。 今天用它来制作 Ayam Masak Merah 和番茄焖饭，效果非常好。 你也可以用市售的番茄酱，味道差别不会太大。

【星空冰粉】Butterfly pea flower Ice Jelly

 

天气开始渐渐变暖，又是到了可以做冰凉甜点的时候啦。。。这款星空冰粉我想做很久了，成品真的很惊艳呢！

儿子说：“ 妈咪这款甜点真的让高级餐厅的甜点看起来就在骗钱呢！” 我可爱的儿子为了赞赏鼓励妈咪真的是花了不少心思呢！☺

The weather is starting to warm up a little, and it feels like it is time to make some cooking desserts again. . . 

I have been wanting to make this beautiful ice jelly dessert for a long time, and the finished product really is amazing!

Dear son said to me when I served him this dessert, that "Mommy, this dessert really makes the desserts of high-end restaurants look like scams!" 

My lovely son really put in a lot of efforts to praise and encourage his Mommy! ☺

Pineapple Kesari 【硬麦凤梨甜点】

多年前在吉隆坡工作的时候每个星期五会到公司附近的一家印度素食餐厅吃香蕉叶饭，饭后餐厅会提供一个甜点，有时是米饭布丁，有时是面条布丁，有时则是这款硬麦甜点。

前几天去附近的农夫市场买菜时看见凤梨正在打折，买一送一。就买了两个凤梨回家，拿来做一次这个很久没吃的甜点Kesari。

When I was living in the Kuala Lumpur years back, I will often go to an Indian vegetarian restaurant near my office to have banana leaf rice every Friday. The restaurant serves dessert after each meal, the dessert can sometimes be an Indian rice pudding/Kheer, and sometimes this suji dessert/Kesari .

The farmers market near my house was having pineapple on sale few days back when I shopped there. I bought two pineapples with the thought to make this Kesari, a dessert that I haven’t eaten for a long time.

【药材鸡爪】Steamed Chinese Herbal Chicken Feet

春节的时候和朋友约了去一家港式早茶店吃点心，点了这道药材鸡爪，我非常喜欢。就试着在家做一次，我觉得自己做的更好吃呢！

I went to a Dim Sum place nearby with some friends during the Chinese New year. We ordered this herbal chicken feet and I really like it a lot. 

I try making it at home few days back and I think my version tastes better!

Masak Lemak Udang Dengan Pucuk Paku 【椰香大虾蕨菜咖喱】

Masak lemak 按字面翻译是用椰浆烹制的咖喱菜，据说起源于马来西亚的森美兰州，是米南加保族的特色菜。 这道菜可以用各种食材烹制，如鸡肉 、鱼肉牛肉或各式海鲜。

其底料基本一样，用生鲜姜黄、朝天椒 以及其他香草和香料制作而成。 

这道菜也会被称为 masak lemak cili api (padi)，cili api指的是在这道菜中使用的朝天椒，表示这道菜的主旋律为辣和椰香味。 

这款咖喱菜在马来西亚很受欢迎，通常搭配参巴酱、米饭和蔬菜沙拉 (ulam)一起吃。

朋友不久前给我寄了一箱子蕨菜，蕨菜是绝对要拿来做一次这款椰香黄咖喱的，今天就开动吧！

Masak lemak is a type of curry dish in vibrant yellow color, tasting spicy and creamy at the same time. It is said to have originated from the state of Negeri Sembilan in Malaysia, and is a specialty of the Minangkabau people. 

This curry is made with fresh turmeric, bird's eye chili, and other herbs and spices, it can be prepared with a variety of ingredients such as chicken, fish, beef or various types of seafood and vegetables. 

This dish is also known as masak lemak cili api (padi). The cili api/padi here refers to the chili peppers used in this dish, which is bird's eye chili, a type of chili pepper notable for its hot flavor. Which means that the main theme of this dish will be spicy aromatic.

This curry dish is very popular in Malaysia and is usually served with sambal, rice and fresh vegetables (ulam).

A friend of mine sent me a box of fern tips not long ago, I have been thinking of using it to make this masak lemak since, I finally have time to get to it today, it hit the spot right away!