16. CHRYSS MENU

KL SWEET HOME -----------------------------------------------------------featuring CHRYSS & STELLA.

This was the day when i thot of preparing something special for the sisters(Chryss & Stella laa, hahaa!), as i've cooked rice, meehoon, spaghetti, etc for the previous days. thus, i've started to keep thinking of what to do for dinner while i was having class uni. taadang! i wished to prepare something more to lighter food, and these came to my mind. without dawdling, i've rushed to the grocery stall outside right after class.

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紅豆糖水--------------------------------------------------------RED BEAN SOUP---------------------------------------------Red beans 紅豆, sugar 糖。

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克麗絲獨創食譜: 涼薯(沙葛)黃金口袋-- 1st time! CHRYSS's RECIPIE: GOLDEN JICAMA POCKET

MY SIS SAID THIS IS MUCH MORE DELICIOUS THAN THOSE PANCAKES/POPIAH SOLD OUTHERE!! what a great compliment! =)

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I would like to share the steps briefly below!

黃金口袋外皮-----------GOLDEN POCKET SKIN--Flour 麵粉, eggs 雞蛋, sugar 糖。

Eggs should have the most proportion here, as to give the great fragrance of eggs & golden colour skin, instead of just plain flour boring taste. The mixture should be thin, otherwise the result then will be more on a thick pancake. it needs to be stirred till rich & smooth enough in order to give a perfect result. A bit of sugar is added in as seasoning. Remember! Eggs should be the main ingredient here! (5-6 eggs + small portion of flour + sugar + water). we couldnt just use eggs without flour, this is because by that we would not able to use it as a 'wrapper', as pure egg skin can easily break. 雞蛋應佔最大比例﹐這樣一來才會呈金黃色﹐也才會有淡淡的蛋香味而不是濃膩的齋麵粉味。不像做其他糕點的麵粉濃醬﹐這裡只需薄薄的混合漿﹐加入糖調味﹐攪拌直順滑就能做出完美的外皮了。記得咯﹐雞蛋才是黃金袋外皮的主角噢﹗(5-6粒雞蛋 + 少許麵粉 + 小撮糖 + 水)。我不選擇用純雞蛋不加麵粉是因為純蛋皮非常脆弱易撕裂﹐不適合用作外皮包內陷。

外皮的前與後----------------------------------------------THE SKIN's FRONT & BACK VIEWS

When the pan is heated up, add in a small tiny piece of butter to melt, just enough to make the surface look a little oily will do! Then, rise up the flame, pour in some egg-flour-mixture slowly while moving ur pan nice & steadily in a round. Reminder: Just a thin thin round will do! Flip fry till golden colour to get ready. 熱平底鍋後﹐熔入一小塊的黃油﹐份量只要能稍微油一油鍋就行了。然後﹐換用中大火﹐在倒入蛋稀麵粉漿的當兒﹐快速穩定地移動平底鍋畫圓﹐讓它能順流呈圓形。切記﹕只需薄薄的一層就可以了唷﹗翻煎至金黃色待用。

沙葛內陷-----------JICAMA FILLING----------Jicama cut in stripes(for better chewing's sake) 沙葛切條(口感叫好), toufu pieces 豆干切小條, sliced carrots 蘿蔔切絲, sliced little onions 蔥頭絲, soysauce 醬油, thick soysauce 黑醬油﹐salt 鹽﹐pepper 胡椒粉。

Quick-fry the little onions with the carrot slices. Then, add in the Jicama stripes. Add some water and the seasonings above, continue frying. I choose to add in more pepper as to create a fragrant & stronger taste. At last, put in the fried toufu pieces to join the fry. Finally, move the whole dish into another deeper pot to braised the ingredients all together for around 40-60 minutes. By doing this, only the Jicama can get soften completely while the ingredients may absolutely absorb the seasonings & fragrances. In the process, water needs to be added in regularly as to non-stoply keep on braising it. Season for the last and it is then finally ready. (choosing to quick-fry first in the pan and then move it to the braising pot is to make the dish much more tastier and to completely absorb the fragrance and taste!) 蔥頭爆香後﹐加入蘿蔔絲輕炒﹐再加入沙葛條。加入少許水和以上調味料繼續不斷翻炒。我選擇加入較多的胡椒紛來使整體更香更重口味。最後加入已煎好的豆干條一起稍炒。之後﹐把全部都移鍋到較深底的鍋裡繼續慢火燜煮大約40分鐘到1小時﹐這樣沙葛才能完全軟化﹐材料也能完全入味。過程中需不斷加入水以不間斷燜煮。最後再次調味即可。(選擇先翻炒再移鍋是因為食料在爆香翻炒後再燜煮會顯得較入味可口。)

裹包內陷-----------WRAPPING THE FILLING

Face the rougher n softer part on top. Then, put on the filling accordingly. (more filling to taste richer & better! But not too much to break the skin!) After that, sprinkle some pepper on top, and then starting to wrap as you are wrapping the popiah. Cut it half, just like a pocket,and taadang~ it is then ready to serve!! Savour the Golden Jicama Pocket=) 外皮叫粗軟的那一面向上﹐依個人喜好放上準備好的內陷(更多的內陷給你更豐富可口的內陷﹐但也別太貪心而弄破了外皮唷﹗) 然後﹐再撒上少許胡椒粉﹐開始像包薄餅一樣裹起來。把它切半﹐像兩個口袋一樣﹐就大功告成啦﹗盡情享受, 嘗嘗美味可口的沙葛黃金口袋吧=)

Chrystina.NG