Friday, February 6, 2015

Cream Cracker Layered Cake 苏打饼千层糕


Ingredients材料A:
大葱一粒,切细碎 
1 Big Yellow Onion, diced 
午餐肉一罐(我用梅林,但听说古龙会比较好吃), 用叉子弄碎
1 big can luncheon meat(I use mailing brand, but i heard gulong taste better), smashed with fork

Ingredients材料B:
蛋5粒,淡奶一罐
5 eggs, 1 can evaporated milk

Ingredients材料C:
Hup Seng苏打饼大概27片(一层9片) - 我的材料只够放三层饼
Hup Seng brand Cream Cracker 27 pieces(one layer 9 pieces) - my ingredients only can have 3 layers of biscuit
**可以用其他的牌子。我用Hup Seng,因为我觉得它的最好吃。
You can use other cream cracker but I personally like Hup Seng

Seasoning(Optional)调味料(可有可无):
可以加咖哩粉,盐,糖,酱油各少许。我只加了盐, 酱油少许,因为不想要太咸
Can add little curry powder, salt, sugar, soy sauce. I added a bit of salt and soy sauce as I dun wish to be too salty

Methods做法:
1. 热少许油,将A料炒香,加入调味料,备用。
Heat some oil, put in Onion, stir fried until brownish, then add in luncheon meat, you may add in seasoning if you need.
2. 轻轻打发B, 放入9片苏打饼,浸泡一会后(大概15秒)把它们排入一个已经搽好油的烘盘里,然后铺一层(1), 轮流将饼干和午餐肉排列至完,最高一层是饼干。
Beat B slowly, add in 9 pieces of cream cracker, soak for about 15 seconds, arranged them in a square pan which applied with a layer of butter or baking paper. Next, put a layer of (1), then biscuit until it finish. The top layer should be biscuit.
3. 淋入(B)在饼干上(必须盖过饼干), 以大火蒸20分钟。
Pour the left over B onto the biscuit(need to cover the top layer biscuit), steam over big fire for 20 mins.





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