關於 is cheese yellow or orange ，我們在網路上蒐集到這些相關的討論、資訊與評價

When Abacus Seed meet Western cooking style..😁⁣
⁣
Common way of cooking is as dessert or Chinese cooking style. What about a fusion of western? Try it ya, it is yummy 😉⁣
⁣
Also trying my luck in @chinatownfoodsg Mothers’ Day contest. Wish me luck in winning 1st prize $888 cash omg! Join me for the fun contest & amazing prizes too😍⁣
⁣
⁣
░▒▓█𝐂𝐫𝐞𝐚𝐦𝐲 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐀𝐛𝐚𝐜𝐮𝐬 𝐒𝐞𝐞𝐝█▓▒░⁣

Video recipe in comment below
⁣
𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔⁣
@chinatownfoodsg abacus seed in 3 variants (yam, purple sweet potato & yellow sweet potato)⁣
Prawns⁣
Carrot⁣
Broccoli⁣
Sliced white mushroom⁣
Garlic⁣
⁣
𝑺𝒂𝒖𝒄𝒆:⁣
Emborg pasta cream⁣
Bega shredded cheese⁣
Mix herbs⁣
#liloikanbilis powder⁣
Butter⁣
Rosemary & thyme⁣
Salt to taste⁣
⁣
𝑺𝒕𝒆𝒑𝒔⁣
1. Boil frozen abacus seed (stir to prevent sticking), carrot & broccoli. Drain & set aside. [Soak abacus seed in ice water to prevent sticking & it's more qiuqiu]⁣
2. Heat up some butter in a wok. Add garlic & sauté till golden brown.⁣
3. Add in prawns & pan-fry them with rosemary & thyme on medium heat until they turn orange in color (~ 3 minutes). Remove from wok & set aside.⁣
4. Use the previous melted butter to cook white mushroom till soft.⁣
5. Then add in Emborg pasta cream, Bega shredded cheese, Lilo Premium Ikan Bilis Powder & mix herbs. Stir well.⁣
6. Add boiled abacus seed into sauce. Mix well.⁣
7. Adjust to taste with salt.⁣
8. Serve warm with veges & prawns.⁣
⁣
Enjoy~ ❤️ ⁣
⁣
⁣
⁣
⁣
Ps: If keen in joining the contest, do check out @chinatownfoodsg post for contest details.⁣
⁣
⁣
⁣
⁣
#CTFOODMDay #chinatownfoodsg #cookingwithlove #sghomecooking #mothersday #sgfooddiary ⁣
⁣

Colour Hunter x Flower Girl
: RED LIPSTICK TREE 💄
#คำแสด #Achiote

สีที่ได้: สีส้มแสด

ชื่อวิทยาศาสตร์ : Bixa orellana Linn.
ชื่อวงศ์: BIXACEAE
ชื่อสามัญ: #Anatto tree
ชื่อท้องถิ่น: คำเงาะ คำแงะ คำไทย คำแผด คำยอง ชาตี จำปู้ ส้มปู้ ชาด ชิติ

Bixa orellana, also known as the lipstick tree

These seeds are used as a culinary spice, food colourant and commercial dye. Soaking the seeds releases yellow-orange and bright red pigments. Tracing back to ancient times, the Aztecs used the pigment to deepen the colour of chocolate drinks, while the Mayans painted the dye on their bodies as a natural sunscreen and insect repellant. Annatto is an alternative food colourant to the much more expensive saffron, turmeric, and paprika. It is used to tint butter, margarine, cheese, rice and ice creams hues of golden yellow or orange. Other uses include the dyeing of textiles or crafts, and manufacturing of cosmetics products, such as lipstick.

คำแสด-เปลือกผลมีสีแดง และมีขนสั้นสีแดงคล้ายผลเงาะ เมื่อผลแก่ ผลจะปริออกเป็น 2 ซีก ภายในผลมีเมล็ดขนาดเล็กจำนวนมาก มีเยื่อหุ้มเมล็ดสีแดง

เปลือกผล และเมล็ดคำแสด ใช้เป็นส่วนผสมสำหรับทำให้อาหารเป็นสีแดงอมส้ม เมล็ดใช้ต้มย้อมผ้า ให้ผ้าสีส้มอมแดง ในประเทศอินเดียมีการนำผงหุ้มเมล็ดที่เรียกว่า กมลา สำหรับต้มย้อมผ้าไหม และขนสัตว์ ที่ได้เนื้อผ้าเป็นสีส้มอมแดง เมล็ดคำแสดนำมาบดสำหรับใช้เป็นสีทาเล็บ และทาปากแทนลิปสติก รวมถึงใช้ทำเป็นสีทาตามร่างกาย 💄💄💄 #flowers #pearypiegoesgreen #colourhunters #naturalcolors

Colour Hunter x Flower Girl
: RED LIPSTICK TREE 💄
#คำแสด #Achiote

สีที่ได้: สีส้มแสด

ชื่อวิทยาศาสตร์ : Bixa orellana Linn.
ชื่อวงศ์: BIXACEAE
ชื่อสามัญ: #Anatto tree
ชื่อท้องถิ่น: คำเงาะ คำแงะ คำไทย คำแผด คำยอง ชาตี จำปู้ ส้มปู้ ชาด ชิติ

Bixa orellana, also known as the lipstick tree

These seeds are used as a culinary spice, food colourant and commercial dye. Soaking the seeds releases yellow-orange and bright red pigments. Tracing back to ancient times, the Aztecs used the pigment to deepen the colour of chocolate drinks, while the Mayans painted the dye on their bodies as a natural sunscreen and insect repellant. Annatto is an alternative food colourant to the much more expensive saffron, turmeric, and paprika. It is used to tint butter, margarine, cheese, rice and ice creams hues of golden yellow or orange. Other uses include the dyeing of textiles or crafts, and manufacturing of cosmetics products, such as lipstick.

คำแสด-เปลือกผลมีสีแดง และมีขนสั้นสีแดงคล้ายผลเงาะ เมื่อผลแก่ ผลจะปริออกเป็น 2 ซีก ภายในผลมีเมล็ดขนาดเล็กจำนวนมาก มีเยื่อหุ้มเมล็ดสีแดง

เปลือกผล และเมล็ดคำแสด ใช้เป็นส่วนผสมสำหรับทำให้อาหารเป็นสีแดงอมส้ม เมล็ดใช้ต้มย้อมผ้า ให้ผ้าสีส้มอมแดง ในประเทศอินเดียมีการนำผงหุ้มเมล็ดที่เรียกว่า กมลา สำหรับต้มย้อมผ้าไหม และขนสัตว์ ที่ได้เนื้อผ้าเป็นสีส้มอมแดง เมล็ดคำแสดนำมาบดสำหรับใช้เป็นสีทาเล็บ และทาปากแทนลิปสติก รวมถึงใช้ทำเป็นสีทาตามร่างกาย 💄💄💄 #flowers #pearypiegoesgreen #colourhunters #naturalcolors

♥ Cách làm món Gỏi đậu ngũ sắc đơn giản và ngon miệng từ đậu gà và rau quả đầy đủ dinh dưỡng, giúp no lâu và không bị chứng đói bụng thèm ăn vặt.
Và đây là link video hậu trường quay món này ? https://youtu.be/K_GhF9aaawA
♥ Nguyên liệu:
⅓ cup hành đỏ ngâm chua ngọt (Cách làm ở đây: https://youtu.be/BI3EcOY0XUk)
1 lon đậu gà 15.5-oz
1 trái dưa leo
1 trái ớt chuông
1 bó ngò
2 cúp cà chua bi
---------------

♥ Learn how to make the ultimate healthy summer salad. It's loaded with chickpeas, crisp cucumbers, sweet bell pepper, juicy tomatoes, feta cheese, and last but not least, the red pickled onions palatable to those who are not huge onion fans. It is an excellent salad for weight loss diets as well as control appetite!
Here is the link to the behind the scenes ? https://youtu.be/K_GhF9aaawA

♥ Ingredients:
⅓ cup pickled onions (How-to video : https://youtu.be/BI3EcOY0XUk)
1 15.5-oz can chickpeas
1 English cucumber
1 bell pepper (red/ orange/ yellow)
1 bunch of cilantro
2 cups grape tomatoes or cherry tomatoes

♥ You can support my channel by buying the tools I used in this video with the following links. They earn me commissions:

Dao Victorinox 8-Inch Chef's Knife: http://amzn.to/YSD4Vg
Bộ tô thuỷ tinh đựng thức ăn Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p

♥ Follow me on Facebook:
http://www.facebook.com/gocbep
http://www.facebook.com/VansKitchen

♥ Blog tiếng Việt: http://www.gocbep.com
♥ Blog in English: http://www.vanskitchen.net/

レアチーズケーキにスライスした桃を花びらのように飾れば、見た目も可愛いらしいスイーツの出来上がり！生地にピューレ状の桃を混ぜることで、甘みと酸味のバランスもほどよく仕上がりますよ♪ぜひ作ってみてくださいね。

お花柄が可愛い♪桃のレアチーズケーキ

2人分（直径20cmのケーキ型 1台）

材料：
■チーズケーキ生地
桃（4等分に切って薄切り） 2個
ゼラチン 20g
冷水 240ml
クリームチーズ（室温に戻す） 900g
砂糖 250g
バニラエクストラクト 小さじ1
レモン汁 小さじ1
生クリーム 120ml
食用色素（オレンジ） お好みで

■ゼリー生地
お湯 160ml
砂糖 135g
プロセッコ（またはスパークリングワイン） 240ml

■ボトム
ショートブレッドクッキー 285g
溶かしバター（無塩） 70g
桃（トッピング用、薄切り） 4個

作り方：
1.ボトムを作る。フードプロセッサーにショートブレッドクッキーを入れて細かくなるまで攪拌する。溶かしバターを加えて、全体に馴染むまで攪拌する。
2.クッキングシートを敷いた型に(1)を敷き詰め、平らにならして冷凍庫で10分冷やす。
3.チーズケーキ生地を作る。フードプロセッサーに桃を入れてなめらかになるまで攪拌し、ザルで濾す。
4.小さめのボウルに半量の粉ゼラチン、半量の冷水を入れてよく混ぜ、5分置く。ゼラチンがふやけたら600Wの電子レンジで20-30秒加熱する。
5.ボウルにクリームチーズ、砂糖、バニラエクストラクト、レモン汁を加えてハンドミキサーでもったりとするまで混ぜる。
6.生クリーム、(4)のゼラチン液を加えてさらに2-3分混ぜ、(2)の型に半量を流し入れて表面を平らにならし、冷凍庫で10分冷やす。
7.残りの生地に(3)、食用色素を加えてハンドミキサーでよく混ぜ、(6)の型に流し入れて冷凍庫で10分冷やす。
8.ゼリー生地を作る。小さめのボウルに(4)の残りの粉ゼラチンと冷水を入れてよく混ぜ、5分置く。ゼラチンがふやけたら600Wの電子レンジで20-30秒加熱する。
9.お湯、砂糖を加えてよく混ぜ、プロセッコに少しずつ加えて混ぜ合わせ、5分ほど粗熱を取る。
10.(7)に桃の薄切りを少しずつ重ねて円形に並べ、(9)を半量流し入れて、冷蔵庫で30分冷やす。
11.残りのゼラチン液を全体にかけ、冷蔵庫で6時間冷やす。
12.型から取り出し、食べやすい大きさに切り分けたら、完成！
---
Peaches ‘n’ Cream Cheesecake
Servings: 12

PREP_TIME_MINUTES
10

COOK_TIME_MINUTES
50

TOTAL_TIME_MINUTES
450

DESCRIPTION
Delight friends and loved ones this summer with this beautiful Peaches ‘n’ Cream Cheesecake recipe. It may take a bit of time, but it’s relatively easy to prep and it is definitely worth the wow factor!

INGREDIENTS
Nonstick cooking spray, for greasing
10 ounces shortbread cookies
6 tablespoons unsalted butter, melted
2-3 yellow peaches, quartered, plus 4-5, thinly sliced
4 ¼-ounce packets gelatin, divided
1 cup cold water, divided
4 8-ounce packages cream cheese, softened
1¼ cups plus ⅔ cup sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup heavy cream
2 drops orange food coloring (optional)
⅔ cup very hot water
1 cup prosecco

PREPARATION
1. Grease and line the sides of a 9-inch round springform pan with parchment paper.
2. Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
3. Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
4. Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
5. In a small bowl, combine ½ cup cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
6. In a large bowl, beat the cream cheese, 1¼ cups sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
7. Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
8. Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
9. Mix 1 cup of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
10. In a small bowl, combine the remaining ½ cup cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
11. Combine the gelatin mixture, hot water, and the remaining ⅔ cup sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
12. Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
13. Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
14. Release the springform and remove the parchment, then slice and serve.
15. Enjoy!

#TastyJapan #レシピ

ぜひ作ってみてくださいね！

レインボーピザ

5人前

材料：

■生地

黒砂糖 大さじ1

ぬるま湯 240ml

ドライイースト 小さじ2

ビーツピューレ 200g

オリーブオイル 大さじ2

塩 小さじ2

強力粉 500g

■トッピング

ピザソース 400g

モッツァレラチーズ 100g

ミニトマト 400g

オレンジピーマン（角切り） 200g

黄ピーマン（角切り） 200g

ほうれん草（ざく切り） 40g

焼いた紫芋（角切り） 200g

塩 少々

コショウ 少々

オレガノ（乾燥） 小さじ1

バジル 適量

作り方：

1.ボウルに半量のぬるま湯、ブラウンシュガーを加えて混ぜる。ドライイーストを加えて混ぜずに8分ほど置く。

2.ボウルにビーツピューレ、オリーブオイル、塩、小麦粉を2カップ、(1)を加えて混ぜ合わせる。

3.残りのぬるま湯で(1)のボウルをすすぎながら(2)に加え、生地がまとまるまで捏ねる。

4.台に打ち粉（分量外）を振って(3)を置き、弾力が出るまで5分ほど捏ねる。

5.ボウルにオリーブオイルを大さじ1杯ほど塗り、(4)を移して、回転させながら生地全体にオリーブオイルをコーティングする。ラップをかけて室温で1時間ほど置き、2倍に膨らむまで発酵させる。

6.オーブンを260℃に予熱しておく。天板にオリーブオイルを大さじ1杯ほど塗り広げる。

7.台に打ち粉を振って(5)の生地を置き、2等分にする。（片方の生地はラップでしっかり包んで冷凍庫で2週間まで保存可能。）めん棒で長方形になるように平らに伸ばす。

8.生地の上にピザソースを塗り広げ、モッツァレラチーズをまんべんなく散らす。

9.ミニトマト、オレンジピーマン、黄ピーマン、ほうれん草、紫芋を縞模様になるようにトッピングする。

10.塩、コショウ、オレガノを振りかけ、260℃のオーブンで7-10分ほど焼く。

11.仕上げにバジルを散らして、お好みの大きさに切り分けたら、完成！

-------------------------------------------------------------------------------------------
Rainbow Sheet-Pan Pizza
Servings: 5-6

INGREDIENTS
Dough (for 2 pizzas)
1 tablespoon brown sugar
1 cup warm water
2 teaspoons active dry yeast
1 cup pureed beets (about 4-5 small beets, roasted and peeled)
3 tablespoons olive oil, divided
2 teaspoons kosher salt
4-5 cups all-purpose flour

Toppings (for 1 pizza)
1½ tablespoons olive oil
1½ cup pizza sauce
1 cup shredded mozzarella cheese
1 pint cherry tomatoes, halved
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 cup fresh spinach, chopped
1 cup diced and roasted purple sweet potatoes
Salt, to taste
Pepper, to taste
1 teaspoon dried oregano
Sliced fresh basil, for serving

PREPARATION
In a small bowl, combine half of the warm water and the brown sugar.
Add the active dry yeast and let foam without stirring for about 8 minutes.
In a large bowl, combine the pureed beets, 2 tablespoons of olive oil, salt, 2 cups of flour, and the yeast mixture.
Rinse the yeast mixture bowl with the remaining ½ cup warm water to get all the yeast, and pour into the large bowl.
Mix with your hands and gradually add 2-3 cups of flour until the dough comes together in a ball and is not moist to the touch.
Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and bouncy and does not stick to the surface. Add flour as needed.
Pour the remaining tablespoon of olive oil in a clean large bowl and rub around with your fingers.
Place the dough in the bowl and turn to coat with the oil.
Cover with a kitchen towel or a plastic wrap and let rise for at least 1 hour at room temperature (preferably warm). The dough should double in size.
Preheat the oven to 500°F (260°C).
Grease a nonstick baking sheet with the olive oil.
Place the dough on a floured surface and divide in half.
Save one dough half for later. It will keep in the refrigerator for up to 2 weeks in a bowl covered tightly with plastic wrap.
Using a rolling pin, flatten the remaining ball of dough into a rectangular shape that will approximately fit on the baking sheet.
Transfer the dough to baking sheet and stretch as needed to cover the pan.
Leaving a 1-inch border all around the sides, spread the pizza sauce over the dough and sprinkle with mozzarella.
Add strips of cherry tomatoes, orange bell pepper, yellow bell pepper, spinach, and roasted purple sweet potatoes.
Season with salt, pepper, and oregano.
Bake for 7-10 minutes, until the veggies are tender and the crust is cooked.
Sprinkle with fresh basil, then slice and serve.
Enjoy!