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Friday, 8 February 2019

【Cooking Right, Looking Good in 2019!】 参与了由100comments 和 Alce Nero 联办的烹饪比赛,刺激啊!


烹饪对我而言,不难!但要煮出5星级的作品,这难度可高了。非常荣幸受邀出席由100Comments 和 Alce Nero 联合举办,再由Oilum,Nutriva和EUBOS共同赞助的Cooking Good , Looking Good in 2019活动。原以为只是一项Hands On Cooking class, 来到现场才知道这是一场烹饪比赛。

还没开始烹饪比赛前,我们先了解Alce Nero的各种有机产品。这一次的烹饪食材大多数由Alce Nero 赞助。Alce Nero成立于1978年,拥有近300种有机产品,包括意大利面,大米,番茄果肉和酱汁,蔬菜,豆类和酱汁,饼干和果汁,水果蜜饯和蜂蜜,以及蔬菜饮料和婴儿食品系列。这些产品都是不含化学品和农药的。

提供食材,自由发挥。

我与英语博主 Sebrinah 和 Wee Ling 组成一队。我们在Chef Athira 的领导下,需在3个小时内准备3样菜。这对我来说是没问题的。因为我平时在家都会为孩子们准备3餐。只不过这是一个团体烹饪赛,大家必须有默慨、团体合作精神才能把5星级的菜肴煮好。刚开始,大家的默气不足,的确有点手忙脚乱。后来,大家开始分工合作,终算在3个小时内完成3样菜式。



我们开始讨论工作的部分。


第一道是Chinese Strawberry Jam Cakes。这一道曲奇饼非常容易准备。我们还得意洋洋,动作慢吞吞的。3个人一齐准备曲奇饼。



至到Italian Seafood Laksa 的部份,我们开始手忙脚乱。后来,我们分工合作,一个人负责准备一道菜。


一人负责一样菜后,情况终于安下来!


3个小时后,我们准时上菜。我们必须把菜端到另一间房间让评审试吃。

我们的作品!不错吧!

比赛完毕,就是参赛者展现自己的作品的时刻。我们的评审是来自 Ayam Brand的 Mr Nathan Deverre 和Berjaya大学学院厨师讲师大师Chef Athira。虽然他们和蔼可爱,但给分数的时候并不手软。这也是我第一次参于这样刺激的烹饪赛。我希望能够累积多一点烹饪赛的经验。



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活动现场,也有一些与健康有关的摊子。

摆在 Oilum 摊子的奖杯吸引了我。 原来他们家的产品赢过最佳保湿洗脸霜呢!平时我用的洗脸霜,把脸清洗完都会令到脸感觉干干的。Oilum 一序列产品中含有的天然橄榄油和胶原蛋白成分,可保护皮肤免受损害。我个人非常喜欢不会剥离皮肤水分的Oilum Hydro-Rebalance Firming Cleanser。


接下来就是 Nutriva 的健康产品。我还瞒喜欢他们家的Nutriva® MoriHeal Plus Rejuvenating Botanical Beverage Nutriva®Nutritional Yeast。就好比Nutriva®Nutritional Yeast,每次熬汤时,把一小匙加进去,就可补充日常营养需求和达到调味的效果。里头也含有酵母哦!


我也有机会品尝Nutriva® MoriHeal Plus 健康饮料。该饮料由100%天然成分制成,包括Soursop,诺丽酵素,山竹酵素,辣木叶,葡萄柚,石榴,越橘和黑加仑。这可帮助消化系统的健康,甚至提高免疫力。我特别喜欢它的香气浓郁的水果味。




我手上拿着的就是Nutriva® MoriHeal Plus 健康饮料。

Euros 是来自德国的护肤品。 这些产品采用经过验证及对皮肤病有效的科学配方。采用最主要的4大部骤,那就是清洁,滋养,保护和增强皮肤的健康。 EUBOS Basic Skin Care系列适合各种肤质。 EUBOS Sensitive Skin系列专为敏感干燥皮肤而设计。它们有润肤功效。



促进内在的健康与美丽是每个女人的梦想,我也不列外!Cooking Good , Looking Good in 2019 也是我今年一定要办得到的事!我相信我可以!

与Mr Nathan Deverre of Ayam Brand合照

 与Mr Andrew Tan of MD Pharma合照
 与Mr Wallace Teoh of Nutriva International合照
特别鸣谢:100comments.com 及感谢参与品牌:#alceneromy #EubosMY #berjayauc#100comments #Oilum #Nutriva_oliferin


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食谱:

TRI-COLOR ASIAN PASTA SALAD

Yield: 4 servings




Ingredients:
2 cups uncooked Alce Nero organic fusilli tricolore pasta
2 large carrots, cut into 1-inch strips
1 cup snow peas, halved
2 green onions with tops, thinly sliced
1/2 cup sweet red pepper, thinly sliced

Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Alce Nero Apple Cider Vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon pepper

Instructions:
1. Cook fusilli according between 8 to 12 minutes. Test dry pasta for doneness after about 4 minutes of cooking by tasting it. Drain and rinse in cold water.
2. Place the pasta in a large bowl; add carrots, peas, onions and red pepper. Set aside.

3. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.

4. Optional: You may add “Ayam Brand Tuna Flakes in Water”, drained to the pasta for added twist to this summer favourite.



ITALIAN SEAFOOD LAKSA

Yield: 4 servings


Ingredients:
24 raw tiger prawns
500 g fresh mussels with shell (approximately 6-7 pcs)
110 g Alce Nero organic spaghetti
400 ml Ayam Brand coconut milk
50 g shelled, unsalted macadamia nuts or peanuts
1 tablespoon vegetable oil
50 g piece of cucumber, peeled
110 g beansprouts, cleaned

Juice of 1 lime

A small bunch of fresh basil, stalks discarded and leaves roughly shredded A small bunch of fresh mint, stalks discarded and leaves roughly shredded Sea salt to taste

For the paste:
3 medium red chillies, deseeded and chopped

1 dessertspoon dried shrimp paste

4 shallots, peeled

2 stems of lemon grass, trimmed and outer layer removed, stems chopped

A small piece of fresh galangal or root ginger, peeled and roughly chopped

1 desserts poon ground turmeric

Instructions:
1. Prepare the seafood. Peel the prawns, then run the point of a small, sharp knife along the back of each one and remove any black threads that may be present. Set aside. Scrub the mussels under cold running water and remove any barnacles and pull off the little hairy 'beards'. Discard any mussels that are broken or don't close when given a sharp tap with a knife.

2. Cook the spaghetti al dente and drain the pasta in a colander when they are ready, rinse in cold water and set aside.

3. To prepare the paste, place all the paste ingredients, plus a tablespoon of water, into a blender or the bowl of a food processor and blend until smooth. Now place the macadamias or peanuts in a medium saucepan and dry-roast over a medium heat until golden brown, then remove to a plate. Add the oil to the same pan and, when warm, add the prepared paste and cook over a medium heat for 2 minutes. Add the coconut milk and stir, then leave to simmer gently for 10 minutes.

4. Meanwhile, cut the cucumber into four slices lengthwise, then cut each into four long strips. Set aside.

5. Roughly chop the toasted nuts.

6. When the coconut-milk mixture is ready, add the spaghetti, cucumber, three-quarters of the beansprouts and the lime juice. Now season to salt, with taste, then bring back to a simmer, add the prawns and mussels and cook for 3-5 minutes – the prawns should turn a pretty pink color and all the mussels should open. Discard any mussels that don't open during cooking. Now add half the shredded herbs, then mix the remaining herbs with the chopped nuts. Finally, ladle the laksa into four deep bowls, then sprinkle over the remaining beansprouts and the herb mixture.



CHINESE STRAWBERRY JAM CAKES

Yield: 4 servings





Traditionally pineapple are used but this can be replaced with strawberry Jam for this CNY all-time favourite.

Ingredients:
For the Filling:
1 (270 g) jar Strawberry jam

For the Pastry
250 grams cake flour
60 grams icing sugar
1/4 cup fat free milk powder
1/4 cup custard powder
180 grams cold unsalted butter cut into small pieces
2 egg yolks

Instructions:
1. To make the pastry, add all ingredients except egg yolks into a food processor. Turn on and let it mix for about 2 minutes or until it becomes little balls of dough. At first the dough will turn very crumbly as your food processor breaks down the butter, but it will eventually turn soft into the little dough balls. If you want to try the recipe without egg you can just squeeze these dough balls together to form one big ball of dough. Otherwise, add egg yolks in and pulse for about 1 minute, until smooth dough forms.

2. Scoop out 1.5 tbsp dough balls and shape between palms to form round balls. Continue until all dough is used up. Set aside.

3. Take strawberry jam filling from the fridge. Scoop out 1 tbsp of filling and compress between palms. Filling will be sticky and wet to work with. Gently roll between palms to shape into balls. Make enough filling balls to match the dough balls.

4. Lightly grease the inside of your mould, by brushing them with oil. You can also shape it into your liking.

5. Take a sheet of plastic wrap and stretch over a flat surface, keeping it as smooth as possible.

6. Place a teaspoon of the strawberry jan filling ball in the middle of your round. Lift one side of plastic wrap and peel the round from that side. You should be able to easily peel it off and the bottom side of the round should be completely smooth. Lift round completely from plastic wrap and then cover your pineapple filling with the dough, sealing the edges on top, attempting to smooth them as much as possible.

7. Place your square mould on top of the plastic wrap. Place your dough ball inside the square, with the bunch up ends side facing up, smooth side faces down. Carefully push and spread your ball until it spreads out completely across the square mould. It may take a few tries to get the hang of it. The dough should fit completely inside the mould. Try to smooth the surface of the dough as much as possible. Flip over. The underside of your dough should look nearly completely smooth and should fill the entire square mould.

8. Place mould, with the smooth side facing up, on a baking sheet lined with silicone mats or parchment paper. Preheat your oven to 350°F. While your oven is heating up, finish making the rest of your strawberry cakes.

9. Bake for about 25 minutes or until the tops turn a light golden brown. Remove from oven and let cool a few minutes. After about 15 minutes, gently push the cakes out the moulds. You can eat immediately or wait for them to finish cooling. Store any uneaten ones in an airtight container at room temperate.



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