關於 cups and balls ，我們在網路上蒐集到這些相關的討論、資訊與評價

Man Kee has over 40 years of experience in sauce making. Originally, the founder of Man Kee sold fish balls on the streets of Hong Kong and served them with his homemade hot sauce. The sauce became so popular, and ever since, he has made over a dozen different kinds of sauces. ⁣
⁣
One of them is Cuttlefish Flavor Sauce. Despite its name, Man Kee Cuttlefish Sauce does not contain any cuttlefish. It got its name because this sauce was originally served with boiled cuttlefish. This sauce can be used to make stir-fries including meat, seafood and noodles. ⁣
⁣
We used it to cook Claypot Prawn Glass Noodles! Even though this is a classic Thai dish, the addition of cuttlefish sauce gives it a different and addictive flavour. It is easy to make and did not fail to impress! Purchase 香港文記醬料 Man Kee Sauce By Amigo Singapore on Shopee (https://bit.ly/mankee), or at Sheng Shiong and HaoMart today! ⁣
⁣
𝐑𝐞𝐜𝐢𝐩𝐞: 𝐂𝐥𝐚𝐲𝐩𝐨𝐭 𝐏𝐫𝐚𝐰𝐧 𝐆𝐥𝐚𝐬𝐬 𝐍𝐨𝐨𝐝𝐥𝐞𝐬 ⁣
⁣
𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:⁣
2 teaspoon Man Kee Cuttlefish Flavor Sauce⁣
6 sea prawns⁣
150g glass noodles⁣
2 red chilli, chopped⁣
6 shallots, chopped⁣
3 cloves of garlic, sliced⁣
1 tablespoon dark soy sauce⁣
2 cups of water ⁣
1 tablespoon cornstarch⁣
2 spring onion⁣
⁣
𝘔𝘦𝘵𝘩𝘰𝘥: ⁣
1) Add glass noodles into a bowl of hot water. Leave to soak for 5 minutes. Drain. ⁣
2) Heat wok on medium high heat and sauté half of the shallots. ⁣
3) Add in 2 cups of water and glass noodles. Turn off the fire and leave it to soak for 5 minutes. Drain.⁣
4) Coat the sea prawns with corn starch. Cook the prawns in the clay pot till cooked. Remove. In the same clay pot, add in some oil and sauté half of the shallots with garlic, red chilli and spring onion. ⁣
5) Add in Man Kee Cuttlefish Flavor Sauce and mix well. ⁣
6) Add in 1 cup of water, prawns and glass noodles, toss well. Garnish with coriander and spring onions. Serve.

Recipe: Cookies and Cream Molten Chocolate Pineapple Bun

Yahoo Video: link in bio

要發明啲新食譜真係好好玩今次就真係整咗啲又好味有Original 嘅菠蘿包. 包你煮俾自己食就拍手掌🤩.

菠蘿包脆皮材料Crust:
含鹽奶油120g salted butter, room temperature
蛋黃2 egg yolks
糖150g sugar
麵粉120g flour
OREO 80g oreo cookies, processed
吉士粉5 tbsp custard powder
泡打粉1/2 tsp baking powder
水1 tsp water

蛋白2 egg whites, beaten for brushing

Molten Chocolate Cake for the centre
115g 黑朱古力Dark Chocolate (or any chocolate you like)
45g 牛油 Butter
¼ cup (25g) 糖粉 Icing sugar
2 tablespoons (15g) 朱古力粉 Unsweetened cocoa powder
2 雞蛋 eggs

For greasing the ramekins:
2 teaspoons 牛油 butter for greasing the ramekins
2 teaspoons 砂糖 caster sugar

Dough Ingredients:
Part 1 - Roux:
麵粉3 tbsp flour, 24g
奶1/4 cup milk, 60 ml
水1/4 cup water, 60 ml


Part 2 - 麵團材料Dough

麵粉2 1/2 cups flour, 325g
糖1/8-1/4 cup sugar, 25g-50g (depends how sweet you like your bread)
酵母2 tsp instant yeast, 7g (Christian 提供)
鹽1/2 tsp salt, 3g
雞蛋1 egg
奶1/2 cup room temp milk, 120 ml
牛油4 tbsp softened butter, diced, 56g
麵粉1/4 cup extra flour

Instructions:
Make the molten chocolate cake filling: In a bowl, melt the chocolate and butter (in the microwave, or gently in a pan or in a bowl over steam) cool slightly and then add the eggs and sifted icing sugar and cocoa powder.
Grease the ramekins and coat the inside with butter caster sugar.
Fill the ramekins to ½ full then wrap with cling film or aluminium foil. Bake in a 200C preheated oven for 8 minutes. Cool down and place in the freezer overnight.
For the dough, cook part 1 and mix well and set aside to cool.
Then make part 2, by mixing all the wet ingredients with the yeast, then mixing in the dry ingredients. Then mix in Part 1.
Knead and allow to rise for 1 hour.
Form into balls and place the chocolate in the centre and then allow to rise on a greased oven tray.
Make the crust by mixing all the ingredients together, form into a tube and wrap with cling film.
Then place in the fridge for 30 minutes.
Cut and the roll and then place on the dough balls, then brush with egg whites.
Preheat the oven at 180C
Bake for 18-20 minutes.
Serve hot!

https://youtu.be/qxy171Dfcek

DONGZHI冬至= WINTER SOLSTICE
Winter Solstice is one of the important celebrations in Chinese culture. Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get-togethers (especially in the southern parts of China is the making and eating of tangyuan (湯圓) or glutinous rice balls, which symbolize reunion. Tangyuan are usually in bright colours. They are cooked in a sweet soup. It is also often served with a mildly alcoholic unfiltered rice wine containing whole grains of glutinous rice (and often also Sweet Osmanthus flowers), called jiuniang. It is going to be on 21st December this year. There is a saying if you eat the tang yuan means u are a year older. Hahaha we refused to be older but still eat them anyway as they are so chewy and yummy. I had great memories of my Poh Poh making them every year. Maya loves making them herself, so we have never failed to follow the tradition and make them every year on dongzhi. In fact, Maya was the one who will remind me about tang yuan every year since her school does tell them about the celebration.

They are so easy to prepare and cook. Within 20 mins you can actually have a nice bowl of them if you dont cook with sweet potatoes.

Ingredients for glutinous rice balls :
2 cups glutinous rice, sticky rice flour
200 ml water
food colouring (or make natural colouring from pandan, dragon fruit and so on)
*this is the usual measurements. If you are making a lot. Just add on accordingly.
Ingredients for the soup (I have a 5 litres pot) :
200 g or more ginger slices (pound), best to use Bentong Ginger if you like it spicy. If I wasnt cooking for kids, I will add double the amount
6 pandan leaves
4.5 litres of water
3 cups sweet potatoe cubes (this is an add-on)
1 pack of rock sugar (depending on sweetness)

You may also add palm sugar, peanut paste, seasame paste, red bean paste inside the tang yuan. We have tried chocolate before. They are not bad, just not traditional enough. Do try molding them into cute characters. Kids will enjoy them even more.

Enjoy making them and tell me the result ok!

#melindalooi #melcooks #melindalooirtw #dressupathome #tangyuan #湯圓 #traditionalfood #wintersolstice #fashionfood #lalacooks

I am wearing Peng You Collection cotton shirt which is on 60% crazy Merdeka sale now. Click in bio to find out more. Or Whatsapp 0122940298 for more info. #supportlocal #merdekasale

甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり！
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね！

牛肉とブロッコリーの焼きおにぎり
12個分

材料：
白ごはん　4合分
■ソース
しょうゆ　120ml
はちみつ　85g
しょうが（みじん切り）　小さじ1/2
にんにく（みじん切り）　1片分
■具
サラダ油　大さじ1＋大さじ2
牛もも肉（角切りステーキ）　225g
塩　小さじ1/2
コショウ 　小さじ1/2
玉ねぎ（みじん切り）　小1/2個
ブロッコリー（粗みじん切り）　150g
コーンスターチ　大さじ1
水　大さじ1
白ごま　大さじ1/2
しょうゆ　120ml
青ねぎ（小口切り）　盛り付け用

作り方：
1. 白ごはんを4合炊く。

2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。

3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウ を加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。

4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。

5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。

6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。

7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。

8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。

9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。

10. 刷毛でしょうゆを全面に塗り、さらに焼く。

11. 青ねぎを振りかけたら、完成！

===

Beef and Broccoli Rice Balls
for 12 servings

Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish

Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.

2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.

3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.

4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.

5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.

6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.

7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.

8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.

9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.

10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.

11. Sprinkle the rice triangles with scallions, then serve.

12. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

パンのレシピをご紹介します！
土台となる生地のレシピは一緒で、シンプルなディナーロール、甘いキャラメルナッツ、ハーブが香ばしいフォカッチャの3種類♪
気分に合わせて味変できます♡
お家でパンを作るならこれ！ぜひ、作ってみてくださいね。

手作りパン３種

■ディナーロール
8個分
材料：
お湯　240ml
オリーブオイル　大さじ2
はちみつ　大さじ2
塩　小さじ2
薄力粉　415g
ドライイースト　小さじ1 1/2
溶き卵　1個分

作り方：
1. 大きなボウルにお湯、オリーブオイル、はちみつ、塩、薄力粉、ドライイーストを入れて混ぜる。指で押さえると跳ね返るまで、10-15分手でこねる。
2. 油をを塗ったボウルに(1)を入れ、タオルかラップを被せる。生地が2倍の大きさになるまで、暖かい場所に1時間程おく。
3. オーブンを190˚Cに予熱する。
4. 生地を8等分に切って分けて丸める。
5. 油を塗ったスキレットに(4)を並べ入れ、タオルかラップを被せて更に30分寝かせる。
6. 生地の表面に溶き卵を塗り、オーブンで15-20分焼く。きつね色に焼きあがったら、出来上がり！

■キャラメルナッツパン
8人分
材料：
お湯　240ml
オリーブオイル　大さじ2
はちみつ　大さじ2
塩　小さじ2
薄力粉　415g
ドライイースト　小さじ1 1/2
無塩バター（常温） 115g
ブラウンシュガー　110g
シナモン　小さじ1
はちみつ　大さじ3
塩　1つまみ
ピーカンナッツ　60g

作り方：
1. 大きなボウルにお湯、オリーブオイル、はちみつ、塩、薄力粉、ドライイーストを入れて混ぜる。指で押さえると跳ね返るまで、10-15分手でこねる。
2. 油をを塗ったボウルに(1)を入れ、タオルかラップを被せる。生地が2倍の大きさになるまで、暖かい場所に1時間程おく。
3. オーブンを190˚Cに予熱する。
4. 生地を8等分に切って分けて丸め、タオルかラップを被せて寝かせる。
5. 小さめのボウルにバター、ブラウンシュガー、シナモン、はちみつ、塩を入れて良く混ぜる。
6. スキレットの底と側面に(5)を塗り、ピーカンナッツを均等に並べる。(4)をスキレットに並べ入れる。
7. オーブンで20-30分焼く。オーブンから取り出して10-15分冷まし、皿にひっくり返したら、完成！

■フォカッチャ
6人分
材料：
お湯　240ml
オリーブオイル　大さじ2
はちみつ　大さじ2
塩　小さじ2
薄力粉　415g
ドライイースト　小さじ1 1/2
エキストラバージンオイル　大さじ2
ローズマリー（茎を取り除く、葉のみ）　2本分
塩　少々
コショウ　少々

作り方：
1. 大きなボウルにお湯、オリーブオイル、はちみつ、塩、薄力粉、ドライイーストを入れて混ぜる。指で押さえると跳ね返るまで、10-15分手でこねる。
2. 油をを塗ったボウルに(1)を入れ、タオルかラップを被せる。生地が2倍の大きさになるまで、暖かい場所に1時間程おく。
3. オーブンを190˚Cに予熱する。
4. 生地をボウルから出し、直径23cmの円形に伸ばす。直径25cmのスキレットに入れ、タオルかラップを被せて30分寝かせる。
5.指先で生地にくぼみを作り、エキストラバージンオイルを回しかける。ローズマリー、塩、コショウをふりかける。
6. オーブンで20-30分焼く。きつね色に焼きあがったら、出来上がり！切り分けて召し上がってください♪

3 Amazing Homemade Bread Recipes

■Simple Dinner Rolls
for 8 rolls
Ingredients:
1 cup warm water(240 mL)
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons salt
3 ⅓ cups flour(415 g)
1 ½ teaspoons yeast
1 egg, for egg wash

Preparation:
1. Combine water, olive oil, honey, salt, flour, yeast, and water in a large bowl.
2. Mix well and knead for 10-15 minutes until the dough is elastic.
3. Transfer the dough into a well-oiled bowl.
4. Cover with a towel or plastic wrap and let rise once for 1 hour in a warm place, until the dough has doubled.
5. Preheat oven to 375˚F (190˚C).
6. Cut the dough into 8 portions and shape into balls.
7. Place balls onto greased cast-iron pan and cover for 30 additional minutes with a towel or plastic wrap.
8. Uncover and brush each with egg wash.
9. Bake or 15-20 minutes, or until the tops are golden brown.
10. Enjoy!

■Sticky Buns
for 8 servings
Ingredients:
BUNS
1 cup warm water(240 mL)
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons salt
3 ⅓ cups flour(415 g)
1 ½ teaspoons yeast
TOPPING
1 stick butter, softened
½ cup brown sugar(110 g)
1 teaspoon cinnamon
3 tablespoons honey
1 pinch salt
¼ cup chopped pecan(60 g)

Preparation:
1. Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl.
2. Mix well and knead for 10 -15 minutes, until the dough is elastic.
3. Transfer the dough into a well-oiled bowl.
4. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
5. Preheat the oven to 375˚F (190˚C).
6. Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
7. Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well.
8. Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
9. Bake for 20-30 minutes
10. Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.
11. Enjoy!

■Focaccia
for 6 servings
Ingredients:
DOUGH
1 cup warm water(235 mL)
2 tablespoons extra virgin oil
2 tablespoons honey
2 teaspoons salt
3 ⅓ cups flour(415 g)
1 ½ teaspoons yeast
TOPPINGS
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, leaves removed
salt, to taste
pepper, to taste

Preparation:
1. Combine water, olive oil, honey, salt, flour, and yeast in a large bowl.
2. Mix well and knead for 10-15 minutes until the dough is elastic.
3. Transfer the dough into a well-oiled bowl.
4. Cover with a towel or plastic wrap and let rise once for 1 hour in a warm place, until the dough has doubled.
5. Preheat oven to 375˚F (190˚C).
6. Remove the dough from the bowl and stretch the dough into 9-inch (23 cm) circle.
7. Place the dough into well greased 10-inch (25 cm) cast iron pan. Cover with towel or plastic wrap and rest for 30 minutes.
8. Poke the top with your fingertips.
9. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper.
10. Bake in the oven for 20-30 minutes.
11. Slice and serve.
12. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

スーパーなどでよく売っているオートミールをみなさんご存知ですか？
スーパーフードと呼ばれるくらい栄養豊富で、いろんな料理にも使えるんです！
今回は材料を混ぜて丸めるだけの超簡単なスイーツレシピ♪
3種で自分に合うフレーバーをぜひ作ってみてくださいね♡

オートミールボール3種

■アップルパイ味オートミールボール
15個分

材料：
青りんご（千切にして水分を軽く絞り出しておく） 40g
アーモンドバター　80g
メープルシロップまたはハチミツ　85g
バニラエクストラクト　小さじ1
オートミール　120g
シナモン　小さじ1
塩　1つまみ

作り方：
1. ボウルに青りんご、アーモンドバター、メープルシロップまたはハチミツ、バニラエクストラクトを入れて、よく混ぜる。
2. オートミール、シナモン、塩を加えて混ぜ合わせる。
3. 冷蔵庫で30分冷やす。
4. (3)をスプーンで(大さじ1ほど)手に取り、ボール状に丸めたら、完成！
※密閉容器に入れて1週間ほど冷蔵保存できる

■クランベリー＆ナッツ オートミールボール
15個分

材料：
ドライクランベリー　40g
アーモンドバター　160g
メープルシロップ　85g
バニラエクストラクト　小さじ1
オートミール　80g
ピーカンナッツ（砕いておく） 大さじ2
塩　1つまみ

作り方：
1. ボウルにドライクランベリー、アーモンドバター、メープルシロップ、バニラエクストラクトを入れて、よく混ぜる。
2. オートミール、ピーカンナッツ、塩を加えて混ぜ合わせる。
3. 冷蔵庫で30分冷やす。
4. (3)をスプーンで(大さじ1ほど)手に取り、ボール状に丸めたら、完成！
※密閉容器に入れて1週間ほど冷蔵保存できる

■パンプキンパイ味オートミールボール
15個分

材料：
かぼちゃピューレ　75g
アーモンドバター　80g
メープルシロップまたはハチミツ　85g
バニラエクストラクト　小さじ1
オートミール　120g
シナモン　小さじ1/4
ナツメグ　小さじ1/4
生姜パウダー　小さじ1/4
塩　1つまみ

作り方：
1. ボウルにかぼちゃピューレ、アーモンドバター、メープルシロップ、バニラエクストラクトを入れて、よく混ぜる。
2. オートミール、シナモン、ナツメグ、生姜パウダー、塩を加えて混ぜ合わせる。
3. 冷蔵庫で30分冷やす。
4. (3)をスプーンで(大さじ1ほど)手に取り、ボール状に丸めたら、完成！
※密閉容器に入れて1週間ほど冷蔵保存できる


3 Energy Bites Perfect For Fall

■Apple Pie Bites

Ingredients
for 15 bites
⅓ cup green apple (40g), grated, excess liquid squeezed out
⅓ cup almond butter
¼ cup maple syrup (85g), or honey
1 teaspoon vanilla extract
1 ½ cups rolled oats (120g)
1 teaspoon cinnamon
1 pinch of salt

Preparation
1. In a medium bowl, combine the grated apple, almond butter, maple syrup, and vanilla, and stir until smooth.
2. Add the oats, cinnamon, and salt, and mix until evenly distributed.
3. Chill in the refrigerator for 30 minutes.
4. Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
5. Store in the refrigerator in an airtight container for up to 1 week.
6. Enjoy!

■Cranberry Pecan Bites

Ingredients
for 15 bites
⅓ cup dried cranberries (40g)
⅔ cup almond butter (160g)
¼ cup maple syrup (85g)
1 teaspoon vanilla extract
1 cup rolled oats (80g)
2 tablespoons chopped pecan
1 pinch salt

Preparation
1. In a medium bowl, combine the cranberries, almond butter, maple syrup, and vanilla, and stir until smooth.
2. Add the oats, pecans, and salt, and mix until evenly distributed.
3. Chill in the refrigerator for 30 minutes.
4. Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
5. Store in the refrigerator in an airtight container for up to 1 week.
6. Enjoy!

■Pumpkin Spice Bites

Ingredients
for 15 bites
⅓ cup pumpkin puree (75g)
⅓ cup almond butter (80g)
¼ cup maple syrup (85g), or honey
1 teaspoon vanilla extract
1 ½ cups rolled oats (120g)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 salt

Preparation
1. In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
2. Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
3. Chill in the refrigerator for 30 minutes.
4. Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
5. Store in the refrigerator in an airtight container for up to 1 week.
6. Enjoy!

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