Showing posts with label tropical. Show all posts
Showing posts with label tropical. Show all posts

Tuesday, February 25, 2020

Papaya, Peanut and Chicken Feet Soup | 木瓜花生雞腳湯


INGREDIENTS:
1 Papaya
1/2 cup Raw Peanuts,  with skin on
20 Chicken Feet
Water
Salt to taste

材料:
1 個  木瓜
1/2 杯  生花生,連衣
20隻  雞腳
鹽  調味


DIRECTION:
1. Rinse the chicken feet and cut off the shape crawls.

2. Peel the papaya.  Cut it in half and scoop out the seeds with a spoon.  Cut the papaya into big pieces.

3. Rinse the peanuts.

4. In a big pot, add chicken feet and peanuts.  Add water that double the volume of the ingredients.  Bring it to a boil, and then reduce the the heat to medium-high.  With the lid on, continuously cook it for about 35 minutes.

5. Add papaya.  Cook the soup for another 20 minutes.  Season the soup to taste.

做法:
1. 洗淨雞腳;把腳尖去除。

2. 木瓜刨皮。用小匙刮去籽,用刀把果肉切成大塊。

3. 花生洗淨。

4. 把雞腳和花生置於一大鍋;加水。水應是湯料的雙倍份量。把水和湯料煮滾,然後把火調低至中大火。蓋上煲蓋,繼續煮飯35分鐘。

5. 加入木瓜。再把湯煮好分鐘。最後放鹽調味。






Saturday, March 30, 2019

Black Rice with Mango Coconut Milk | 香芒椰汁黑糯米飯


INGREDIENTS:
2 cups Black Rice (sometimes referred as Purple Rice)
4 cups Water
1 Mango, Large
1/2 cup Coconut Cream
4 tablespoons Sugar
small pinch of Salt

材料:
2 杯  黑糯米 (又名紫糯米)
4 杯  水
1 個  芒果,大
1/2 杯  椰漿
4 湯匙  糖
少撮  鹽

DIRECTION 做法:
1. Rinse the black rice twice in two changes of water; drain.  Add 4 cups of water with it in a pot; let it soak for about 30 minutes before cooking it.

1. 黑糯米過水兩次洗淨;濾水。在一只鍋內加入黑糯米。


2. Bring the rice to a boil over a high heat.  When the water is nearly be absorbed, reduce the heat to the lowest, put on the lid, and continue to cook it for another 10 minutes (set the timer!)

3. When the timer goes off, remove the pot from the heat.  Keep the lid on and allow the rice to rest for at least 10 minutes before fluffing it.  Let the rice to cool completely.


4. Meanwhile, cut the mango lengthwise on both sides avoiding the pit.  Slice the flesh into cubes without cutting through the skin.  With a spoon, scoop out the cubes from the skin.


5. In a small bowl, combine coconut cream, sugar, and salt; whisk until the sugar dissolves.

6. To serve, add the rice in the bowl, spoon the coconut mixture over it and add the mango around it.

Roasted Butternut Squash Soup | 烤葫蘆南瓜湯

Compare to the non-roasted version, roasted butternut squash instead brings a tremendous different in the flavour.  The caramelized s...