Monday, 29 May 2017

风下之乡 ~ 沙巴之雅庇行 (Sabah ~ Kota Kinabalu)

雅庇(哥打京那巴鲁)地标之一, 圆环旗鱼。
(图片载自网上)

安家三口,第一次到访风下之乡~ 沙巴

此回探访风下之乡可谓是心血来潮,临时决定。
由订机票,饭店(住宿),行程编排。。。
直到上飞机那一刻,头尾不到1星期。
有始以来最高效率的一次外游计划。
讲起来还得多谢一些格友的分享和当地朋友Su Man 的协助,
不但让我们的临时计划简易许多,
同时在进行的当儿也是顺畅无比的,感恩哦!

接下来,就请大家看图听故事咯。。。
因为我的游记表达能力有限,呵。。。呵。。。


 5月22日中午12点出,刚下飞机,
安哥儿时玩伴,Su Man 就借出这辆爬山车给我们接下来六天穿梭沙巴之用。
感恩哦!


原本午餐根据网上资讯,想到怡丰吃啦沙和牛杂。
但是Su Man临时大力推荐这间旺旺茶餐室
以石斑和鲨鱼为主料的餐馆。
难得有老马识途给我们介绍好康,哪有拒绝的理由?



弹牙美味的干捞面



对我们来说,蛮特别的鱼条面,
顾名思义,这面条就是以鱼肉制成的。



炸石斑鱼块,
鲜甜,充满香气,好吃!



 汤里头的是石斑鱼片,鲜美鱼肉丸。
汤匙内的是鲨鱼皮,生平还是第一次吃呢!
这落地雅庇(哥打京那巴鲁)的第一餐,
就已经让安家三口异常满意。
还真的是好的开始,迎着顺畅的行程。



【旺旺茶餐室】

沙巴老字号美食-旺旺鱼汤面!

营业时间:6.30am-2.30pm
地址:
Lot 24, HSK Industrial Centre Phase 1,
Jalan Bundusan,
88300 Penampang, Kota Kinabalu, Sabah.
电话:088-716698



吃饱之后,距离Check in Hotel的时间稍微早,
所以先把车也喂饱(打油),
途中竟然让我拍到著名景点之一,

雅庇市立回教清真寺(Kota Kinabalu City Mosque)





据说这座清真寺,在一天裡不同的時刻,
可以欣赏到陽光、雲霞和水中倒影的绮丽美景。
只是清真寺对于来自西马的我们没有太大的吸引力,
加上此行只有六天,
还是把时间留给其他景点吧。



途中景色迷人,忍不住“咔喳”一张。



顺利check in Hotel 后,
就开启雅庇行第1站 ~ 哲斯頓港口 (Jesselton Point).

坐落于雅庇市中心以北的哲斯顿港口(Jesselton Point),

不仅景色怡人,也有难以磨灭的历史背景。



目前仍然是雅庇前往纳闽的渡轮停泊与乘客上落站,

同时也是从雅庇前往东姑阿都拉曼海岛公园岛屿群(Tunku Abdul Rahman Marine Park),
以及加雅娜度假村(Gayana Eco Resort)的出发站。




港口内设有售票档,

提供浮潜配套和承载游客到以下岛屿做浮潜活动。

沙碧岛(Sapi)
马努干岛(Mnukan)
嘉亚岛(Gaya)
玛木堤岛(Mamutik)
苏禄岛(sulug)
从码头乘快艇,只需10到20分钟就能到达。



雅庇的浮潜及海底生物探讨旅游业可说是名扬海外的。
每年大量的吸引外国游客前来参与。
虽然我们此行没有参与任何浮潜活动,
但是对于港口周遭的环境干净度满意,
另外也觉得他们的配套系统有条不乱。
下回旧地重游,一定圆梦。





海水清澈见鱼群,有人还在哪儿钓鱼呢。。。。




迷人的风景,怡人的海风,
小姐不禁也随兴弹跳起来!





友人大力推荐,

我们的第2站~ 丹絨亞路海灘(Tanjung Aru Beach).


丹絨亞路海灘位於机场旁边,离雅庇市区约15-20分钟车程。
有号称全沙巴最美的夕陽!!!





肚子有点小饿, 买了一人一条玉米,
边咬边等待美丽的夕阳到来。。。。。




夕阳,沙滩,海浪,玉米条,
还有安家三口的足迹。。。。。。




美丽的夕阳无限好。。。。。。
只是近黄昏。。。。





第三站。。。。。
夜幕垂帘时。。。。由海滩漫步约10分钟,
就抵达Perdana Park
到这儿来不是跑步哦,而是等待7Pm 开演的音乐水舞表演。
(Musical Fountain Water Show)


入门免费,迫车费1令吉1车位。
表演分4阶段;
7.00pm ~ 7.20pm;
7.30pm ~ 7.50pm;
8.00pm ~ 8.20pm;
8.30pm ~ 8.50pm.






video

这段视频不仅录到音乐水舞秀,
还意外拍到一艘飞机飞过。
你,留意到了吗?



欣赏过了精彩华丽的音乐水舞秀,
有人肚子又抗议了,
也罢,这就奔向海鲜馆去呗。。。



大茄莱海鲜餐厅Welcome Seafood Restaurant

营业时间:12.00pm-12.00am
地址:
GF, G-15 - G-18, Asia City,
Jalan Coastal,
88000 Kota Kinabalu, Sabah.
电话:088-447866


网上有着很好的评语,价廉物美,
大茄莱海鲜餐厅(Welcome Seafood)
我们来咯!!!



各类新鲜的海鲜,琳琅满目,
看得叫人垂涎三尺,可惜就只有安家三口,
期中2位还是食量有限的安迪和安娜,
最后。。。意思,意思,
来道螃蟹,花枝,七星斑,蔬菜。。。。




肥美多肉的螃蟹,肉质扎实鲜甜,
提味的酸甜酱,好吃到吮手指!



炸得恰如其火的花枝,口感Q弹,肉质湿润香甜,
酥脆的外衣,咬在口中,嚓嚓声呢。。。



当晚的主角,清蒸七星斑,是我们此行列入必吃的清单。
肉质实中带嫩,鲜甜可口,
至今还回味无穷呢!!!



安家的家规,任何山珍海味当前,
依然得有一,两道青菜搭配,
不止营养均衡,明早如厕也随之顺畅。


随着大快朵颐这一餐美味的海鲜,
我们在雅庇的第1天也结束了。

晚安!
明早我们将前往地高天凉的昆达山去咯。。。。。


@@@@@ Enjoy ! @@@@@



Sunday, 21 May 2017

Coffee Hokkaido Milk Chiffon Cupcakes (咖啡北海道牛奶戚风杯子蛋糕)



Recently, I stumbled upon this lovely cupcake liner while I was restocking at the baking supplies shop and couldn't help bringing it home. 


Since my family had been missing the Chocolate Hokkaido Milk Chiffon Cupcake I made awhile ago, I decided to put these newly bought cupcake liners to good use and made a coffee variation of those cupcakes.



The combination of smooth whipping cream and soft chiffon cupcake was well-recieved by my family, while the toasted walnuts add a fragrant touch to the cupcakes.
 A delicious snack choice for teatime!


In fact, even NaNak can't stop herself from stealing another cupcake off the rack!





Coffee Hokkaido Milk Chiffon Cupcakes
Recipe adapted from : Here
(Yield 10 - 12 cups)
 
Ingredients:
Egg yolk 80 g
Milk 80 g
Corn oil 60 g
Instant coffee powder 10 g
Cake flour 90 g

Egg white 160 g
Caster sugar 90 g (I replaced with brown sugar)
Tartar powder 1/4 tsp

Coffee cream topping & filling : 
1 tbsp instant coffee powder  + 3 tbsp hot water, mixed well, set aside
150 g whipping cream 
  25 g caster sugar
Some icing sugar (optional )
Some toasted walnuts
 
Method: 
1. Whisk egg yolks till pale in colour ( about 2 minutes) . Whisk in milk and corn oil till well mixed. add in sifted Instant coffee powder and cake flour, whisk till well combined, set aside.

2. Beat egg white until foamy, then add in 1/4 tsp tartar powder. Divide the sugar into 3 batches and add in slowly while beating the white until it reaches high peak form.

3. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter. Next fold in balance egg whites in two batches with spatula till well combined. Scoop batter into arrange paper liners to slightly more than 3/4 cup full.

4. Bake in preheated oven (middle rack) 130'C for about 20 minutes, then 150'C 15 minutes, lastly 160'c 10 minutes.

5. Prepare some ice water in a basin, place mixing box which contain the whipping cream in it .

6. Beat the whipping  
cream and caster sugar on medium low speed until soft peak, add in the coffee mixture, stir till well combine.

7. Scoop coffee cream into piping bag and pipe the cream into the cool cupcake. When done, dust with some icing sugar and decorate as you desire.







咖啡北海道牛奶戚风杯子蛋糕 
 食谱参考 : 这里
(可做10 - 12杯)

材料:
蛋黄 80 g
牛奶 80 g
粟米油 60 g
即溶咖啡粉 10 g
低筋面粉 90 g

蛋白 160 g
细砂糖 90 g(以黄糖取代)
塔塔粉 1/4 tsp

咖啡奶油馅和装饰:
即溶咖啡粉1大匙 + 热水3大匙,搅拌均匀备用
动物性鲜奶油150 g
细砂糖 25 g
适量的糖粉 (随喜)
适量的烤香核桃粒

做法:

1。 把蛋黄打散,加入牛奶,粟米油打至均匀,
加入低筋面粉&即溶咖啡粉入蛋黄糊里搅拌均匀.

2。将蛋白打出一些泡沫,之后加入1/4 tsp的塔塔粉,
然后分三次加入细砂糖打成干性发泡.

3。 把蛋白的1/3加入蛋黄糊里搅拌均匀,之后才把蛋黄糊再次倒入蛋白糊里搅拌均匀,


4。  烤箱预热130°烤20分钟,之后转150°烤15分钟,最后在以160°烤10分钟即可.

5。  在一个大盆里,加入冰水,然后把装有动物性鲜奶油的搅拌盆放到冰水大盆里。

6。  以中速搅打动物鲜奶油和细砂糖至软性发泡,加入咖啡糊,搅拌成均匀的咖啡奶油。

7。  将咖啡奶油装进挤花袋,然后将之挤入冷却后的杯子蛋糕。 最后撒上适量的糖粉和烤香核桃粒装饰。













After this post, I will be taking a short vacation. See you when I return!








@@@@@ Enjoy ! @@@@@



Tuesday, 16 May 2017

Taiwanese Cheesy Sponge Cake (古早味芝士蛋糕)




I believe most of you know about this highly popular cheesy cake.
It has been flooding my Facebook feed every day in a short time.
Most of my baking friends have tried baking it.
Some said it is full of cheesy aroma and fantastically yummy!
On the other hand, some said it is nothing special, and is just like another ogura cake or sponge cake,
besides the addition of a lot of cheese.



The funny thing is, after seeing so many sharings about this cheesy sponge cake,
I never thought about jumping onto the bandwagon.
However, last week, I unintentionally saw this popular cake again through Jenny's Delicacy blog.
According to Jenny, she had baked 2 pans of cake within 3 days.
So.......it must mean the cake is delicious and her family really likes it, right?
Based on this extremely positive feedback, I was motivated to give this cake a try.




As Jenny said, this cake really fills the kitchen with a lovely, cheesy aroma as it is baking, causing you to feel like you can't wait to sink your teeth into it. Absolutely mouth-watering!







Original recipe scattered Parmesen Cheese powder on the surface of the cake.
But I substituted it with shredded Cheddar Cheese, since I only have that in my fridge.



Taiwanese Cheesy Sponge Cake
Recipe adapted from : Jenny's Delicacy
Pan :7"square base removable pan

Ingredients :

A
Egg yolk   7
Corn oil   88 g
Cake flour   105 g
Fresh milk   70 g
Shredded Cheddar  cheese  10 g
Cheddar Cheese  4 slices

B
Egg white   7
Caster sugar   88 g
Salt   1 g

Topping :
Shredded Cheddar  cheese  30 g


Method :
1.  Use a hand mixer to beat the egg yolk for about 1 minute, then add in fresh milk and corn oil and mix well.

2.  Add in sifted cake flour, stir-mix for a while, then add in shredded Cheddar cheese before continuing to stir-mix until the mixture becomes a smooth egg yolk mixture.

3.  In another mixing bowl, add in egg white and salt, then gradually add in sugar while beating until soft peaks form (this is the meringue).

4.  Scoop 1/3 of the meringue into egg yolk mixture, mix evenly.

5.  Pour the batter from (step 4) into the remaining meringue, gently mix well.

6.  Pour 1/2 of the batter into the pan and place 4 slices of Cheddar cheese on it. Pour the remaining batter on it, spread evenly and scatter some shredded Cheddar cheese.

7.  Using steam bath method, bake with a preheated oven at 150°C for 60 minutes.

Tips:
I used size A eggs to make this cake, but realised after baking that it made the volume too large, hence I would suggest using size B eggs instead.





古早味芝士蛋糕
食谱参考  : Jenny's Delicacy
模具:7寸方形脱底烤盘

材料:

A
蛋黃                7 
植物油             88 g 
低筋面粉        105 g
鲜奶                70 g 
车达乳酪丝    10 g
车达乳酪片      4片

B
蛋白                7 
砂糖                88 g
盐                    1 g 

撒面用车达乳酪丝   30 g

做法:
1。将蛋黄以搅拌器打散,加入鲜奶和植物油,拌匀。

2。加入筛过低筋粉拌和,加入车达乳酪丝,继续搅拌成顺滑的蛋黄面糊。

3。蛋白加入盐,慢慢加入砂糖打至湿性发泡的蛋白霜。

4。加入1/3的蛋白霜入蛋黄面糊里搅拌均勻。

5。 把搅拌好的蛋糕糊倒入剩下的蛋白霜中快速拌匀。

6。 将1/2蛋糕糊倒入烤盘,铺上芝士片,再倒入剩下的蛋糕糊铺平,撒上车达乳酪丝。

7。水浴法150°C,烤60分鐘。



小小分享 :
这回我用了A蛋,成品出炉后,有感量过多了,导致蛋糕差点爆泻。
如果下回再做同样的谱,我想换上B蛋会更理想。



One.....



Two....




Three.......
I purposely applied the nostalgic filter to the 3 pictures above to suit the name of the cake(古早味芝士蛋糕).
Can you feel the nostalgic vibe?
Hah....hah.....









@@@@@ Enjoy ! @@@@@


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