Folding Instructions for Simplex Truffle Box

http://www.brpboxshop.com/instructions-for-simplex-truffle-box.html

Folding Instructions for Simplex Truffle Box

This little structure represents BRP Box Shop's first pure peregrination into candyland. We have been working on making candy boxes available to you for a long time. This box bears the fruit of our candy-loving efforts as box makers. Early interest has been terrific and we hope you like it!




Normally, the first step to erecting a square and proper box, is pre-breaking the paperboard on the scores. Such is the case for this candy bottom base but with a noteworthy exception. Do you see the panels with the glued side walls? Only fold those to a maximum of 90 degrees.




For the other panels, it is no problem to fold those flaps over, all of the way - 180 degrees. Over folding the glued walls, however, could stress the paper to its breaking point, cracking the printed surface along the bottom edge.












If you look at the corners of your unfolded box blank, you'll see the box's gussets. This particular piece of box anatomy has an angled line of perforated paperboard to make folding it in half as easy as possible.




The gussets in the corners of the box fold in as the end panel and sides are folded up.




Once the outer panels are square, the gussets are folded in half along the perforated angle. Hold the folded gussets against the inside of the end panel before performing the next step.




You can see how the extended tabs on the gussets provide structural support for the crease on the end panel once it is folded over. Not only does this help in making the finished box true and plumb and square, it also reinforces the top edge of the box to make it stronger.




The trickiest part of the assembly is keeping the gussets tight enough against that inside wall to allow for the end panel to swing down and lock into place.




Swinging the end panel to the inside of the truffle box base is where pre-breaking the folds really pays off. The gusset tabs should snuggle right under the crease of that score under the apex of the wall.




Tilt the panel all the way down into the box so the two pieces of parallel paperboard kiss and the foot at the bottom of the box finds home behind the fixed feet of the glued side panels.




It is important to make sure the L-shape of the structure gets pushed far enough into the corner to allow for a positive lock. This keeps your freshly pushed panel in place.




Finishing the final wall is easy. Get those gussets folded snug and simply swing that last panel like closing an old-timey garage door.










These candy box bases are sold separately from the lids. You can mix or match colors for your tops and bottoms. When you finally join your selected lid to your poised little base, make sure you line up the front of the lid with the front of the base.




The best way to line up the lid and base is to observe the the pleats on the corners of each. Match the orientation of the lid to the base and you've got yourself a fine looking treasure chest fit for stowing and showing sweets.

Ingredient Substitution - Extracts and Flavoring Oils

http://www.foodsubs.com/Extracts.html (full list)

oil of bitter almonds = almond oil   Notes:   This is a very potent flavoring oil that's sold in small bottles and measured by the drop.  Natural bitter almond oil isn't available in the United States since it's slightly toxic, but you can buy a synthetic version in bakers' supply shops or through mail order companies.  Don't confuse this with the mildly flavored almond oil that's used in savory dishes.   Substitutes:  almond extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking.   Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used.   Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

rose essence   Notes:   This is similar to rose water, only it's far more concentrated.  Indian cooks use it to flavor beverages and desserts.   Substitutes:  rose syrup OR rose water (1 part rose essence = 4-8 parts rose water) OR saffron (different flavor)

rose syrup = rose-scented syrup   Notes:  This is used in the Middle East, India, Persia, and Southeast Asia to flavor desserts and beverages.   Substitutes:  rose essence OR rose water 

 

rose water = rosewater = ma ward   Notes:   This is distilled from rose petals, and used in the Middle East, North Africa, and India to flavor desserts.  Don't confuse this with rose essence, which is more concentrated.   Substitutes:    orange flower water OR rose syrup (use just a few drops) OR rose essence (use just a few drops) OR almond extract (use less) OR vanilla extract (use less) OR kewra water

http://www.davidlebovitz.com/2011/07/marshmallow-recipe-candymaking/

Homemade Marshmallow Recipe

129 comments - 07.05.2011

Some of my favorite candies are marshmallows. Actually, I should backtrack a bit and say at the very top of my all-time favorite things to eat are marshmallows. I love their pillowy softness and their tender sweetness with undertones of vanilla. If it sounds like I’m getting a little Proustian for them, you’re right. I recently made several batches for some projects, which not only rekindled my love of them, but when I brought them to a few parties, people were stunned at how good they were and could not stop raving.

Of course, all compliments are welcome—I’ll take them whenever I can get them. But there’s really nothing complicated about making marshmallows and anyone with a few extra egg whites on hand and a sturdy mixer, can produce world-class marshmallows right at home.


They’re very easy to make – if you can whip egg whites, you can make marshmallows. And it’s pretty fun, too. Once you’ve whipped up the stabilized meringue, you can swirl and spread it on a baking sheet and cut them later, or form them into whatever shapes you want.


I’ve made all sorts of marshmallows over the years and here’s my basic recipe which I’ve tweaked a bit as I’ve gone along. In America, powdered granulated unflavored gelatin is widely available, which is commonly used there, although people elsewhere in the world use sheet gelatin, so I’ve given directions for both. (At the end of the recipe, I’ve added some links about using various kinds of gelatin.)

The most important thing about making candy is this: Have fun. There’s kind of a theory in the cookbook world that the minute you ask readers to get out a thermometer, you’ve lost them. But it takes all the guesswork out of candy making and it makes the process foolproof.
Although most people just spread the mixture on sheets and let it cool before cutting it into traditional squares, there’s no reason you can’t simply scoop blobs of the mixtures onto a prepared baking sheet. Once firmed up, you can place them on top of wedges of tangy lemon tart or lime tart. If you really want to impress your friends (or yourself) you could also run the tart under the broiler for a few moments to caramelize the marshmallow mounds, too.

The great thing is that unlike meringue-topped tarts and pies, marshmallows don’t weep. I recently had an ice cream sundae party and we used the marshmallow on top of our ice cream creations, with swirls of sauces and candied peanuts, and an unofficial vote (ie: plates scraped clean) proved that it was a great swap-out for whipped cream.
You can certainly add flavors to the marshmallows, such as spices like cinnamon during the final beating stages, or add a shot of liquor, like absinthe or Armagnac, replacing some of the water used for softening the granulated gelatin. (Or the 2 tablespoons, if using sheet gelatin.) Peppermint oil works well, as does powdered espresso, both of which you can add to taste. For those looking for a chocolate marshmallow recipe, there’s one in The Sweet Life in Paris.


There’s really just three steps to whipping up a batch of marshmallows; Make a syrup, whip the egg whites, then pour the syrup and gelatin into the whites while whipping. Once that’s done, you can cut or snip them into any size or shape. What are you waiting for?

Marshmallows
25-50 marshmallows
Adapted from The Great Book of Chocolate


I’ve offered instructions for using powdered unflavored gelatin, which is most commonly used in the United States, as well as gelatin sheets, which are what are used elsewhere. There are a few other options that people might wish to use due to individual diets, so I’ve linked to recipes that use agar-agar below.

2 envelopes (17g) powdered gelatin or 17g sheet gelatin (8 to 10 sheets)
1/2 cup (125ml) + 1/3 cup (80ml) cold water
1 cup (200g) sugar
1/3 cup (100g) light corn syrup
4 large egg whites (1/2 cup, 110g), at room temperature
pinch of salt
2 teaspoons vanilla extract or 1 teaspoon vanilla paste


Marshmallow Mix
One part corn starch (or potato starch), one part powdered sugar (about 1 cup, 140g, each)


1. In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups (500ml) cold water.
2. In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over medium-to-high heat.
(Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses).
3. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
4. When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
5. When the syrup reaches 245ºF (118ºC), slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.
6. Scrape the gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it).
Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.
7. Dust a baking sheet evenly and completely with a generous layer of the marshmallow mixture. (I use a sifter to do this.) Make sure there are absolutely no bare spots.
8. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.
9. Put about 1 cup (140g) of the marshmallow mixture into a large bowl.
Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.
Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool, as shown in the post.


Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container.

Tips and Troubleshooting
-If you’re wondering whether the corn syrup is necessary, or another sweetener can be used, please refer to my post Why and When to Use (or Not Use) Corn Syrup. There are also links there which explain the difference between regular corn syrup and the high-fructose variety. I’ve not tried this recipe with other liquid sweeteners so can’t advise or guarantee the results if you do make the substitution.
-If you are looking for an egg-free marshmallow recipe, there is one in my book, The Perfect Scoop.
-Some candy makers use only corn starch, and no powdered sugar, but I find the taste of the corn starch to be a little gunky by itself, so I mix the two. You can use all corn starch if you wish, but I don’t recommend using all powdered sugar as it can dissolve and make the marshmallows a bit damp.
-Should you cook the syrup too far in step #5, no need to toss it and start again; just add a few spoonfuls of water and recook it to the correct temperature.
-If the finished marshmallows are too soft, it’s likely your thermometer isn’t accurate. Test it in a pot of boiling water; if you live at sea level, the temperature should read 212ºF (100ºC).
-If your marshmallows have a wet layer on the bottom after the drying period, if likely means that you did not beat them until completely cool in step #6. You can blot the moisture off with a paper towel and dry them with the damp end up overnight to dry them out.




Related Links and Recipes
How to Use Gelatin
Why and When to Use (or Not Use) Corn Syrup
Candied Ginger
Vegan Marshmallows (Vegetarian Times)
Candied Citron
Vegan Marshmallow Recipe (Vegan Marshmallows)
Wobbly Science (Gelatin strength and “Bloom” explained) (The Age)
Gelatin Sheets (L’Epicerie)
Marshmallows in Paris at Pain de Sucre
Fouquet’s Chocolate-Covered Marshmallows
How to Temper Chocolate

Favorite Cookbooks

http://www.davidlebovitz.com/2011/12/best-favorite-cookbooks-of-2011/

http://www.davidlebovitz.com/2010/12/favorite-cookbooks-of-2010/

http://www.davidlebovitz.com/2009/12/cookbooks-of-2009/

http://www.amazon.com/Craft-Baking-Cookies-Sweets-Inventing/dp/0307408108/ref=sr_1_1?s=books&ie=UTF8&qid=1323319223&sr=1-1

Making French Macarons: Instructions & Recipes

http://www.davidlebovitz.com/2008/09/making-french-macarons/

http://www.davidlebovitz.com/2008/09/making-french-macarons/

http://www.davidlebovitz.com/tag/macaron/page/2/

http://www.davidlebovitz.com/2011/09/macarons-by-pierre-herme-cookbook/

http://www.davidlebovitz.com/2010/04/i-love-macarons-french-recipe/

http://www.amazon.com/Mad-About-Macarons-Make-French/dp/1849340412/ref=sr_1_1?ie=UTF8&qid=1323323474&sr=8-1

Language Evaluator Checklist

Language Evaluation Checklist

By Amy Johnson

Most colorful phrase: Best use of wit or sarcasm: Best use of humour: Most surprising statement: Best body language: Best use of descriptive language: Most provocative phrase or statement: Best Speech title (Title with the most pizzazz): Word with the most syllables: Warmest phrase in an introduction: Best use of adjectives: Highest number of uhms and ahs: Most puzzling use of grammar/Highest disregard for the rules of the English Language: Longest run-on sentence: Most creative misuse of a word: Most derogatory/politically incorrect joke or comment: Least descriptive phrase: Fastest speaker:

The Role of Language Evaluator

Grammarian

The syntax sentinel 

Before the Meeting
One benefit of Toastmasters is that it helps people improve their grammar and word use. Being grammarian also provides an exercise in expanding listening skills. You have several responsibilities: to introduce new words to members, to comment on language usage during the course of the meeting, and to provide examples of eloquence.
Several days before the meeting, select a "word of the day" (if this is done in your club):

• It should be a word that will help members increase their vocabulary – a word that can be incorporated easily into everyday conversation but is different from the way people usually express themselves.
• Adjectives and adverbs are more adaptable than nouns or verbs, but feel free to select your own special word.
• Print your word, its part of speech (adjective, adverb, noun, verb) and a brief definition in letters large enough to be seen from the back of the room.
• Prepare a sentence showing how the word is used.

Also, prepare a brief explanation of the duties of the grammarian for the benefit of the guests.
At the Meeting
Before the meeting begins, place your visual aid at the front of the room where everyone can see it. Also get a blank piece of paper and pen ready to make notes, or get a copy of the grammarian’s log, if your club has one, from the sergeant at arms.
When introduced:

• Announce the word of the day, state its part of speech, define it, use it in a sentence and ask that anyone speaking during any part of the meeting use it.
• Briefly explain the role of the grammarian.

Throughout the meeting, listen to everyone’s word usage. Write down any awkward use or misuse of the language (incomplete sentences, sentences that change direction in midstream, incorrect grammar or malapropisms) with a note of who erred. For example, point out if someone used a singular verb with a plural subject. “One in five children wear glasses” should be “one in five children wears glasses.” Note when a pronoun is misused. “No one in the choir sings better than her” should be “No one in the choir sings better than she.”
Write down who used the word of the day (or a derivative of it) and note those who used it correctly or incorrectly.
When called on by the general evaluator during the evaluation segment:

• Stand by your chair and give your report.
• Try to offer the correct usage in every instance of misuse (instead of merely announcing that something was wrong).
• Report on creative language usage and announce who used the word of the day (or a derivative of it) correctly or incorrectly.

After the meeting, give your completed report to the treasurer for collection of fines, if your club does this.

Word of the Day

Good morning Toastmaster of the Day, Club Acting President, fellow Toastmasters and guests,

I will be the Language Evaluator for today's meeting. My role is to give the Word of the Day. Hopefully you will gain a netter understanding of this word and use it more in our meetings and also in your daily life. After that, I will be sitting with the dictionary, listen to your speeches, and comment on the good and no-so-good usage of English at the end of the meeting.

The Word of the Day today is:

DELIGHT
To delight somebody means to make somebody happy.

But be careful in your usage. To delight somebody carries a more intricate meaning than to make somebody happy. To delight somebody is also different from to cheer somebody up, though the two phrases both means to make somebody happy.

Delight as a noun means pure happiness.This type of happiness conveyed by "delight" is not shocking, intense happiness. Rather, "delight" conveys a sense of pleasant happiness, like a little spark of fire that starts small, but grows and glows consequently.

That is the reason why to delight is different from to cheer up. The effect of to cheer somebody up is like to pull a rubber band. The happiness comes fast and the feeling is strong, even though it may not last long.

According to to the Oxford Dictionary of English, we have the official definition of Delight:

Delight (v) vi. and vt.
Delight as a verb comes in the form of Intransitive Verb (vi.) and Transitive Verb (vt.). Intransitive Verb means the verb does not need to be followed by either a noun or an adjective phrase. Transitive verb is the verb that needs to be followed by at least another object.

The verb of delight when it requires a supporting object (vt.) means to please someone greatly.
                E.g. The experience of standing up here and talking about delight truly delights me.
When it does not need to be followed by a noun or adjective phrase, to delight means to take pleasure in.
                E.g. We delight when we have food at the breaks of our Toastmasters meeting.

Delight (n) countable noun and uncountable noun
Delight as a noun comes both in the form of countable noun and uncountable noun. That means sometimes you can count delight and sometimes you cannot.

When delight is an uncountable noun, it means pleasure and happiness.
                E.g. Jenny felt great delight when she won the Best Prepared Speech Award during our previous meeting.

When delight is a countable noun, it means the cause and the source of the pleasure and happiness.
                E.g. The Award of the Best Prepared Speech during our previous meeting was a great delight for Jenny.

The adjectives of Delight comes in two forms: delighted and delightful.

Delighted (a) refers to the happy feeling of a person.
               E.g. I will be delighted if you use the word of the day as often as possible in your speeches today.

Delightful (a) refers to an object or an event that causes the delight.
              E.g. Some delightful food is waiting for you at the break of our meeting today.

So Delight, Delighted, Delightful are the words of the day today. Try to use it as often as possible in your speeches.

Back to Toastmasters of the Day.

Đậu chiên trứng muối

Từ các nguyên liệu quen thuộc như đậu phụ, trứng muối, bạn có thể tạo ra một món ăn ngon, lạ miệng. Hướng dẫn của đầu bếp Ezcooking class dưới đây sẽ giúp bạn thực hiện thành công món này.

Nguyên liệu: Đậu khay (đậu phụ): 300 g, trứng muối: 2 quả, bột cà mỳ: 50 g, trứng gà: 1 quả, bột mỳ: 15 g. Bạn cần chuẩn bị thêm gia vị hạt tiêu, mỳ chính, dầu ớt, hành khô, tía tô, ớt tươi, rau xà lách, thơm mùi, dưa chuột.

Cách làm:

- Trứng muối luộc chín lấy lòng đỏ bỏ lòng trắng nghiền nhỏ rồi trộn với gia vị, hạt tiêu, hành khô băm nhỏ, dầu ớt (ớt băm nhỏ) để riêng. Bột cà mỳ cho ra khay.

- Các loại rau rửa sạch. Bột mì hoà một chút nước sánh đặc. Sau đó cho trứng gà đánh nhuyễn (sánh như cháo đặc).

- Đậu khay (đậu phụ) thái miếng vuông (khoảng 2 x 2 cm) trộn đều nhẹ tay với bột mỳ. Nhặt từng miếng lăn vào bột cà mỳ rán vàng bày ra đĩa.

- Phi thơm hành khô, cho hỗn hợp trứng muối xào thơm dội lên trên đĩa đậu chiên. Ăn nóng.

Trang trí: Xà lách, rau mùi.

(Trung tâm hướng dẫn nấu ăn Ezcooking class, 15 Bích Câu, Hà Nội, điện thoại 04.7325732)

Bò nướng sả xốt me

Đãi khách: Bò nướng sả xốt me

Nhà có khách, làm món gì để khai vị vừa nhanh, vừa dễ vừa lạ miêng đây? Mình xin chia sẻ món bò bọc sả nướng. Chỉ mất đúng 20 phút và 4 bước cơ bản.

Nguyên liệu:

-200g thịt bò băm
-3 cây sả
-1 quả ớt đỏ xinh xinh
-Xốt rang me đã ché biến sẵn, có thể tìm mua ở các siêu thị
-Gia vị, hạt tiêu

Cách làm:

- Sả bóc vỏ gìa bên ngoài, chọn phần trắng nõn bên trong, cắt các thanh sả đều nhau.

- Giữ lại phần đuôi củ sả thái nhỏ

- Ớt thái nhỏ

-Trộn sả và ớt với thịt bò, nêm gia vị, hạt tiêu, ướp khoảng 10 phút cho thịt ngấm

-Lấy 1 phần thịt bọc quanh cây sả, dùng tay nắm kĩ để thịt ôm khít lấy cây sả, nếu nắm không chắc tay khi nướng thịt sẽ bong ra

- Cho thịt vào lò, nướng ở nhiệt độ 250 độ khoảng 7 phút mỗi mặt là thịt chín

- Lấy 1 chút xốt me đun nóng, bày thịt đã chín ra đĩa rồi dội xốt.

Món này dùng nóng như 1 món khai vị thanh thoát mà không quá nặng bụng.

Thịt bò nướng xả ớt

Nguyên liệu:

Thịt bò loại 1: 400 g, ớt tươi: 30 g, củ xả: 3 củ, mỡ (dầu): 30 g, muối, hạt tiêu, mì chính, đường, tương ngọt, hành tỏi khô, rau ngổ, dưa chuột, gừng, than hoa.

Cách làm:

- Thịt bò lọc bỏ gân xơ, thái miếng mỏng to bản, ngang thớ.

- Gừng, củ xả, ớt, hành tỏi khô băm nhỏ.

- Ướp thịt bò với muối, tiêu, mì chính, xả, ớt, hành, tỏi khô, đường, gừng và mỡ nước để 20 phút cho ngấm.

- Xếp thịt bò vào vỉ đặt lên bếp than hoa nướng chín tới xém cạnh là được. Bày thịt vào đĩa, xung quanh trang trí rau ngổ, dưa chuột. Món này ăn nóng chấm với nước chấm tương gừng.

(Trung tâm hướng dẫn nấu ăn Ezcooking class, 15 Bích Câu, Hà Nội, điện thoại 04.7325732)

Ca kho to

http://www.youtube.com/watch?v=Sux2UxV8uKA

Ca beo cat khuc, thit thai mong uop tieu duong nuoc mam, uop tu 2 -3 tieng neu dc.
Hanh la cat dot khoang bang ngon tay
Ot dap dap
Lam caramel sauce tu 1.5 muong duong + 1 muong nuoc mam, khi caramel sauce doi mau thi cho them 1 thia nuoc mam, cho thit vao dao deu roi gat thit sang 1 ben, cho khuc ca vao. Cho them nuoc mam, 1 muong duong va tieu + 1 chut dau an.
Doi cho noi ca soi roi cho ngap nuoc, de soi va dun nho lua trong noi.
Nua tieng sau khi nuoc da can bot thi chinh lua to. Cho vao noi ot, dau an, hanh roi tat bep va day vung doi toi luc an.

French Toast

Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Yield: 2 Servings

Ingredients:
2 eggs
1/2 cup milk
1/4 teaspoon cinnamon, optional
butter or vegetable spray
4 slices day-old bread*
Powdered sugar and syrup, optional

Preparation:
In a shallow bowl with a fork, combine eggs and milk. On medium, heat frying pan on stove. Either melt a little butter or spray pan with vegetable spray. Dip bread into bowl with egg mixture. Make sure both sides are wet. With fork, allow bread to drip over bowl. Place slice of bread in pan. Continue process with the other slices. Turn slices over when bread slightly brown. Cook final side. Remove cooked slices to a plate and keep warm. Sprinkle with powdered sugar and serve warm

Xoi xeo + xoi ga

Nguyên liệu: (4 phần ăn)
- Gạo nếp ngon: 200gr
- Đỗ xanh: 100gr
- Hành khô tái (cái này ngoài chợ bán 20k/lạng là loại hành củ thái lát mỏng, phơi tái rồi ý bà con ạ): 50gr
- Mỡ nước (mỡ lợn, mỡ gà rán cho chảy ra thành mỡ) vừa đủ

Cách làm:
- Gạo nếp ngâm qua đêm. Để ráo, xóc với vài hạt muối cho xôi được đậm đà. Đổ vào xửng hấp, đồ chín. Nhà em toàn đổ lên cái giá hấp rồi cho vào nồi áp suất, đồ xôi, chỉ 5'-7' là đã có xôi chín để măm.
- Đỗ xanh ngâm mềm (khoảng 3-4h), bỏ vào bát sâm sấp nước cùng vài hạt muối, cho vào lò vi sóng quay 5' ở mức hight, bỏ ra đảo đều, cho vào quay tiếp 4' nữa. Đỗ chín mềm, dùng thìa đánh mịn, rồi nắm chắc lại thành nắm.
- Mỡ đun nóng già, bỏ hành vào phi vàng. Chú ý: khi phi hành, hành chỉ hơi hanh vàng là vớt ra ngay, khi ra ngoài hành chín thêm là vừa.
-Khi ăn, đơm xôi vào bát, dùng dao thái lát đỗ xanh lên trên, dưới mỡ phi hành và rắc hành phi lên mặt.
-Trời lạnh thế này, ăn xôi xéo buổi sáng cứ gọi là.... ngon tuyệt!

Xôi xéo.

Posted on Tháng Mười 19, 2009 by miurua2008

Thời tiết Hà nội đang se lạnh, tự nhiên mình thấy thèm xôi xéo. Thèm thì phải măm thôi nhỉ



Nguyên liệu:

Gạo nếp : 1kg
Đỗ xanh : 500gr
Hành khô : 300gr
Nghệ : 1 nhánh
Dầu ăn , mỡ gà đã rán.

Cách làm :
• Nghệ rửa sạch giã nhỏ, lọc lấy nước



Gạo và đỗ sau khi ngâm sẽ có màu như thế này nhé.


• Gạo nếp ngâm nước có pha nước nghệ khoang 6 tiếng, đỗ xanh ngâm 4 tiếng.
• Đỗ xanh ngâm nở rửa sạch trộn chút muối, cho vào chõ đồ chín. Đồ hơi nát 1 chút. Khi đỗ chín, cho ra cối giã nhuyễn. Nắm lại thành từng nắm tròn, như quả bóng.
• Hành khô bóc vỏ thái lát mỏng, cho vào xoong nhỏ chiên ngập dầu. Khi thấy hành có màu vàng nhạt, tắt lửa đảo thêm một lúc tới khi hành có màu cánh gián thì vớt ra. Để nguội hẳn, bảo quản trong lọ kín. Dầu chiên hành dùng để tưới lên xôi
• Gạo nếp ngâm đủ thời gian, vớt ra đem xả lại nước cho sạch. Gạo ngâm bằng nươc nghệ nên có màu vàng, nên pha nghệ làm sao cho gạo có màu vàng nhẹ. Vẩy gạo cho ráo nước, rồi đổ vào chõ. Trộn một chút muối và 2 thìa mỡ gà vào gạo, cho hạt gạo bóng đẹp, và xôi sẽ mềm hơn.


Xôi đang đồ trên bếp, thỉnh thoảng mở vung đảo lên cho chín đều.



• Chõ đồ xôi đun nước sôi rồi mới cho xửng hấp lên để đồ, nước chưa sôi mà đã bỏ gạo vào đồ thì xôi sẽ bị nát ở đáy chõ. Đồ xôi khoảng 20 phút thì rỡ xôi ra rổ, để cho nguội. Sau đó lại cho vào chõ đồ tiếp lần 2, hoặc trước khi ăn đem đồ lại. Mục đích đồ xôi 2 lần là để cho xôi mềm mà ko nát.
• Đơm xôi ra đĩa, dùng dao thái từng lát đỗ phủ lên trên xôi, tưới vài thìa dầu chiên hành, rắc hành khô lên trên cùng.


Và đây là xôi xéo nhà mình nhá. (hình này chụp từ đợt gửi bài dự thi ở Her Viêtnam)

Gà rang muối

Posted on Tháng Mười 20, 2009 by miurua2008

Gà rang muối là món ăn thường ngày của con mình, bọn trẻ thích mê mệt vì nó thơm và đậm đà. Từ khi có món này, chúng tẩy chay luôn món gà luộc .

Trong cuộc thi vui bếp cùng HerVN do HerVN và Teka tổ chức. Mình đã tham dự món này ở chủ đề món chính. Và giải thưởng của mình là giải nhì , phần thưởng là em lò vi ba Teka 11.900.000 đồng. Cũng phải nói thêm rằng mình lọt được vào vòng chung kết là nhờ có sự giúp đỡ của 2 bạn Dũng và Hương cận. Họ đã lội mưa đến chụp giúp mình những tấm hình rất đẹp trong một ngày HN có bão lớn. Xin cảm ơn các bạn.

Nguyên liệu:



- 1 con gà nhỏ (1kg)

- 1 quả trứng gà

- 3 củ sả

- Vài củ hành khô

- 1 thìa canh bột năng

- 1 thìa nhỏ bột custard

- Bột nêm, hạt tiêu xay

- 1 thìa bột muối trộn gà (gạo nếp, đậu xanh, tiêu hạt, muối mỗi thứ 1 chút rang chín, xay mịn bỏ vào lọ dùng dần)

Cách làm:

- Gà xát muối rửa sạch, chặt miếng. Củ sả để khúc dài12 cm đập dập, hành khô thái lát mỏng



Gà chặt miếng đem ướp với bột nêm, tiêu xay. Để 15 phút cho gà ngấm rồi trộn bột năng, bột sư tử và trứng gà




- Chảo cho ngập dầu, đun sôi rồi cho gà đã tẩm ướp vào chiên to lửa.

- Khi gà có màu vàng non, cho hành thái mỏng và củ sả đập dập vào chiên cùng. Căn làm sao khi gà chín cũng là lúc sả và hành có màu vàng nâu.



- Vớt gà, hành và sả ra âu. Cho bột muối trộn gà vào xóc lên cho bột bám đều vào gà. Bày gà ra đĩa, món này ăn ngon nhất khi còn nóng.

Ga xao sa (Stir-fried chicken wings in lemongrass)

Canh ga chien cho vang voi mot chut dau an. Khi ga da gan vang nhu y muon, cho sa va toi bam vao chao chien cung ga. Khi sa va ga deu da vang, do hon hop nuoc mam, duong, tieu, ot vao chao, dun cho soi hon hop roi giam nho lua. Dun khoang 5 den 10 phut cho ga mem va ngam gia vi thi bac ra va an.

Chu y. Ga va sa khi chien de lua o muc medium high. Cho sa vao truoc khi cho toi vi sa xay to hon va lau chin hon toi.