澳洲及世界各地曲友聊天室 日期：2005/12/08 10:22 留言者：沉香 電郵：funnytkfong@hotmail.com 欢迎世界各地曲友一同玩乐

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Re: 澳洲及世界各地曲友聊天室 ( No.282 ) 日期：2005/12/12 00:24 留言者：Andrew 電郵：andrew4choong@gmail.com Hi there, I have something to share too. Just another dessert recipe . . . . Custard Cake. A. 1 cup custard powder B. 3/4 cup sugar (may change according to taste) C. 5 cup of coconut milk D. 1 cup of sweet corn (optional) Place A.B & C in a cooking pot and mix well. Cook over moderate fire and stir occassionally to avoid the mixture get sticked to the bottom of the pot. Once the mixture starts to boil, off the fire and put in D (optional) Pour the mixture into a pudding bowl or any other appropriate container to set. This dessert can also be served cold. This recipe is from my aunt. Hope you all like it. Re: 澳洲及世界各地曲友聊天室 ( No.283 ) 日期：2005/12/12 00:54 留言者：荼煲 嘩, 咁多精美簡易甜品, 想唔肥都幾難. 銀河系Ｄ入境証難唔難攞, 呆唔夠資格做七仙女, 又唔夠靚仔做董永 或者夠份量做隻牛. 呀! 可以跟聖誕公公番去北極, 怕估未肥得過聖誕婆婆. . 恩薇呀, 記住試埋 Andrew兄的椰汁羔, 聽吓都会肥二兩. 東南亞曲友們, 可否教埋点做正宗"渣渣". Re: 澳洲及世界各地曲友聊天室 ( No.284 ) 日期：2005/12/12 02:01 留言者：恩薇 哇哇！這里高手如雲。好在我和茶煲都唔係超鎊之人。 一定試一試煮思的的糯米滋，和Andrew介紹的Custard Cake。 如果成功，茶煲，你下星期日有得食啦。 各位網友，請繼續提供容易，好食的食譜。 Re: 澳洲及世界各地曲友聊天室 ( No.285 ) 日期：2005/12/12 22:39 留言者：Andrew 電郵：andrew4choong@gmail.com 荼煲, I do not know what is 正宗"渣渣". However, the normal cooking for Bubur Cha Cha is as follows :- Ingredients • 300g yam, diced • 300g sweet potatoes, diced • 75g sago (optional) • 450g grated coconut • 1.2 litres water • 1/2 tsp salt Syrup: • 125g sugar • 3 pandan leaves, shredded and knotted • 1 cup water Method Steam sweet potatoes and yam separately for 10 to 15 minutes or until soft. Set aside. Put sago in a sieve then place sieve in a large bowl. Rinse sago under running tap water then cook the sago in a pot of hot water until transparent. Remove and rinse under cold water and drain. Squeeze and strain grated coconut to obtain thick coconut milk. Add salt to the thick coconut milk and keep refrigerated. Add 1.2 litre water to the coconut residue and squeeze to obtain thin coconut milk. (If have problem to get fresh coconut milk, may substitute with packet coconut powder or packet coconut milk) Boil sugar, water and pandan leaves until sugar dissolves. Add thin coconut milk and continue to boil for 5 minutes. Add yam, sweet potatoes and sago. Stir evenly. Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat. Remove the pandan leaves and serve either hot or cold. Hope you like this recipe Re: 澳洲及世界各地曲友聊天室 ( No.286 ) 日期：2005/12/13 06:02 留言者：唔地隋 Andrew哥哥,呆唔地隋D雞腸抹意思,la可唔可以用中文 兒歌 呆唔地隋"抗架"是抹歌仔嘩 Re: 澳洲及世界各地曲友聊天室 ( No.287 ) 日期：2005/12/13 09:09 留言者：Andrew 電郵：andrew4choong@gmail.com 唔地隋 Sorry to say that I do not know how to write chinese ! Re: 澳洲及世界各地曲友聊天室 ( No.288 ) 日期：2005/12/13 09:31 留言者：TPL Hi, Andrew, This is it! That's exactly what I was looking for... Can you tell I am drooling already. Thank you for the "Cha-Cha" recipe. Ooo... you are going to make me fat. Like you had said before... I deserve good treatment to myself every now and then, but we may have problem finding the "pandan leaves" in USA, any substitution? I'll check around Asian markets anyway. Re: 澳洲及世界各地曲友聊天室 ( No.289 ) 日期：2005/12/13 12:19 留言者：恩薇 "Cha-Cha" recipe看來非常復雜。留給茶煲去煮啦。 記得煮好叫聲我啦。 Re: 澳洲及世界各地曲友聊天室 ( No.290 ) 日期：2005/12/13 13:51 留言者：Andrew 電郵：andrew4choong@gmail.com TPL, Substitution for pandan leaves? There is nothing like the real thing! The pandan leaves gives a very " hiong " aroma. If you cannot get it, I think it is fine cos the coconut milk itself also gives a very sweet aroma. Don't worry about putting on weight, you are not having these dessert very often, right? We only live once, my friend . . . . . . Re: 澳洲及世界各地曲友聊天室 ( No.291 ) 日期：2005/12/13 16:07 留言者：pinpin 唔地隋: 麼魔渣渣(Bubar Cha Cha)秘方 (Andrew兄提供，pinpin意譯): 用料 • 300g公分 yam甘薯, diced切粒 • 300g sweet potatoes番薯, diced切粒 • 75g sago西米 (optional可不用) • 450g grated coconut 刨耶絲 • 1.2 litres 公升water水 • 1/2 tsp半茶匙 salt鹽 Syrup糖漿: • 125g sugar 糖 • 3 pandan leaves班丹葉, shredded 撕條and knotted 打結 • 1 cup water 一茶杯水 Method 方法 分開蒸甘薯, 番薯十至十五分鐘，或蒸至軟熟，備用。 將西米放於箕內用水喉水沖洗后，再放落煲內用滾水煲至變透明，撈起再用凍水喉水沖洗，瀝乾。 搾壓椰絲至成濃椰奶，加鹽放入雪櫃。剩下椰絲加1.2公升水后再搾壓成稀椰奶 (也可用現成的椰奶粉或椰奶替代)。 用水煲斑丹葉加糖至糖溶解。再加稀椰奶用煮5分鐘。加甘薯, 番薯，西米后攪均后放濃椰奶。水一滾即熄火，取去斑丹葉后可熱飲，或凍飲。 希望你地中意呢個秘方啦 Re: 澳洲及世界各地曲友聊天室 ( No.292 ) 日期：2005/12/13 20:54 留言者：兒歌 電郵：sandra888@optushome.com.au 唔地隋， 、 x 、 x 、 x 、 x 、 x 音樂：「反線抗架」(六六)六、六六生工、 六生五六、六工尺、尺工六六、(工)尺、尺士上上、五工尺尺 到 處 去食 最鬼高兴 青邊鮑 切片堂灼 加 水餃蔬菜 填鴨 、 x 、 x 、 x 、 工六、生生五六、尺生五六、生五六、尺六工尺工尺 >上 兩吃包生菜最正 游水魚蒸 煲仔翅 芒果布甸跟住 上 Re: 澳洲及世界各地曲友聊天室 ( No.293 ) 日期：2005/12/14 10:27 留言者：TPL pinpin呀, セ兒歌咁攞命架, 又唱又食, 樣樣精品, 要地拖來拭ロ水了. 你仗義番譯, 真唔話得. 甘薯可否以檳桹芋頭代替? 但揾唔到pandan leaves, 不成傳統風味呀. 唔夠 "hiong". 不過, 点都会試下. Thanks to Andrew for the recipe. Re: 澳洲及世界各地曲友聊天室 ( No.294 ) 日期：2005/12/14 14:25 留言者：Andrew 電郵：andrew4choong@gmail.com TPL I have tried Bubur Cha Cha with 檳桹芋頭. It is just marvellous. Re: 澳洲及世界各地曲友聊天室 ( No.295 ) 日期：2005/12/14 21:31 留言者：兒歌 哎吔！唔地隋，我明明將首曲寫好又點好叮板，唔地隋點解出咗嚟會變成咁樣嘅？冇辦法啦，你要自己執生叻！ TPL, 嗰啲餸喺雪梨餐館係好普通嘅咋，4個人只不过約$200--$300左右。 Welcome to Sydney to enjoy the sea food ! Re: 澳洲及世界各地曲友聊天室 ( No.296 ) 日期：2005/12/15 14:37 留言者：兒歌 茶煲 對唔住！唔記得同你倾吓添！其實呢度唔止有1010銀河列車可以搭吓順風車，仲有唔地隋隻壞咗嘅太空船，等佢整番好我哋又可以坐埋去漫遊太空叻；Visa？揾周公辦事處辦理就得啦！哈哈！ 仲有我呢嗰小二哥嘅烏龍小厨，招呼一流，免费任食！

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