Ingredients:
1 Packet Of Organic Soba Noodles (Any other dry noodle will work with this recipe)
1 Tablespoon Sesame Oil (optional)

1 Packet of Enoki Mushrooms, Washed and separated.
1 Shallot
Natural Oil.

1 Tablespoon Chili Oil*
1 Tablespoon Soy Sauce
1 Tablespoon White Vinegar
2 Tablespoon Vegetarian Oyster Sauce

2 Tablespoons Hot Water
1 Teaspoon Raw Sugar

1 Bowl ( for sauce)
1 Small Saucepan (for chill sauce)
1 Big Saucepan (for noodles)
1 Shallow frypan (for mushroom and shallot)
1 Strainer
Kitchen Paper Tower

* Homemade Chili Oil
2 Chili (cut to small)

4 Spring Onion (each 5-8cm, cut to small)

50-100 ml Natural Oil.

Method:
The sauce part of this recipe calls for use of Chili oil. Here, we have included a very simple and easy way to create your own chili oil to use for this recipe.

Firstly, put about 50mL of oil to a saucepan over a low flame. While the oil is heating up, take about 5 finger long spring onion leaves and 2 finely chopped chilies. When the oil is hot place the spring onion and chillies in the oil for about 5 minutes. After 5 minutes, take the oil off the heat and remove the chilies and spring onion with a strainer, keeping only the oil. Once you’ve made your chili oil, mix this this together with all the other sauce ingredients and that is your sauce done!

Now that your sauce is ready it is time to move onto the main part of this dish, our mushrooms and noodles. Wash and prepare your mushrooms (pull apart into individual strands). Heat up some oil in a small shallow fry pan on medium heat and slowly add little amounts of the mushrooms to the pan and allow them to slow fry. Once the mushrooms are golden and crispy, use some tongs to move the mushrooms to some kitchen towel to dry. After your mushrooms are done, boil a kettle of water to cook your soba noodles in. Next, dice the shallots and fry using the same pan. Fry these off until they are also golden and crispy, transporting to the kitchen towel as well.

Once your kettle has boiled, place the water over a large flame in a large saucepan and add you Soba to cook. Watch your noodles, once the water rises, turn the flame down to low. Most packaged noodles will have a recommended cook time, however for this recipe we recommend you take the noodles off the flame and drain the water about half a minute or one minute earlier than the recommended time. Once drained, place the noodles in a bowl and mix with the sesame oil.

All that’s left now is to plate up and enjoy. This recipe serves around 2 people. Get two bowls, place the noodles in the bowls and add some sauce and mix. Next place some crispy mushroom and shallots on the top. We hope you find this meal simple and delicious and can try it out very soon and enjoy. Just like we did at Cloudeer.

摩登菇菇拌醬汁乾麵｜15分鐘上桌 / 50元料理 /純素乾麵

這是一道無需烹飪技術， 成品看起來非常高級、媲美餐廳的50元兩人份料理，這道金針菇不裹麵衣、不高溫油炸、辣油自製，是健康的料理，只要十五分鐘即可完成，趕快學起來跟家人炫技。（目測150-200元）

把金針菇煸成像是秋天的顏色擺盤，是當代摩登餐廳最時髦的做法之一，我們將它與特調醬汁、自製辣油、 紅蔥頭與乾麵拌在一塊吃，這道純素料理，嚐起來比海味還鮮美噢！

同場加映：五分鐘完成美味辣油

材料A
一顆 紅蔥頭－－切片
一包 金針菇－－一根根撕開
植物油（椰子、橄欖油等皆可）

材料B
兩人份 麵條 （若能直接去市場買新鮮的最好，別忘了自備容器去裝。）
一湯匙 麻油（或香油）（可省略）

材料C
一湯匙 醬油
一湯匙 白醋
一湯匙 辣油*（怕辣可省略替換成青蔥油，辣油作法改成青蔥加薑即可。）
兩湯匙 素食蠔油
兩湯匙 熱水
一茶匙 二號砂糖

全部混合即成一份醬汁，在對分成兩份。

*自製辣椒油做法
兩根 辣椒（切碎）
四根 青蔥（只取青蔥，每根約5-8公分長即可，切小段即可。）
50-100 ml 植物油
將大約50-100ml（大概量米杯半杯）的植物油放入小湯鍋（家裡最小的鍋子）裡加熱，接著將切碎的辣椒和小段青蔥放下去用小火煎，煎到辣椒和青蔥看起來舊舊的，用瀝油網取出，辣油便完成，全程約五分鐘。

廚房工具
一只 小碗 （醬料）
一只 小湯鍋（製作辣椒油）
一只 平底鍋 （炸、煸紅蔥頭和金針菇）
一只 湯鍋 （煮麵）
一只 瀝油網
廚房紙巾

材料A：
將植物油倒入平底鍋中，目測1-2公分即可，開上中火熱鍋；等油完全熱了才將金針菇分次放入，若一次放入油會快速降溫，會煸不起來反吸油；因為是中火煸，大家要有耐心地等待金針菇變成漂亮的金黃色後才起鍋放到紙巾上瀝油。

金針菇完成後，可以開始將（煮麵）水放在爐上燒滾。（Cloudeer用電水壺）

再來用同一平底鍋煸紅蔥頭，一樣耐心等到顏色金黃時起鍋，再將紅蔥頭放到紙巾上瀝乾。基本上大家都用大火直接炸，但Cloudeer仍建議大家中火慢煎煸，因為高溫炸的東西，吃進肚裡很傷身喔。

材料B：
將熱水放入開大火的湯鍋中，確定水滾開後，才放入麵條。水再次滾開後立即轉小火，麵條煮熟後將水瀝乾，隨即拌入麻油攪拌均勻後裝成兩盤。

訣竅：設定鬧鐘烹煮時間，依照麵條包裝上顯示烹煮時間，都減去半分鐘，以免麵條煮太久失去口感。例：兩分鐘等於一分三十秒，五分鐘等於四分三十秒。

將混合好的醬汁分別淋上麵條後，將金針菇擺在麵上，最後撒上紅蔥頭即完成。

#10minutemeal #mushroom #enoki #mushy #vegan #veganlife #maincourse #soba #noodle #crispy #chilioil #friedenoki #crispyenoki #melbournevegan #vegetarian #meatfree #easydiner #simplecook #homecook #homechef #specialsauce #菜食 #中英文食譜 #蘑菇食譜 #素食 #乾麵 #純素 #動物性不使用 #健康 #輕食 #金針菇 #乾麵食譜

1 Cup of Chickpea (Besan) Flour (1 cup =140gram)
1 Teaspoon of Salt
¼ Teaspoon of Ground Turmeric.
3 Cups of Water (divided)

1 Bowl
1 Saucepan.
1 Container or Lunch box.
1 Teaspoon of Neutral Oil

Method:

1) Combine all the dry ingredients into a mixing bowl and mix together. While mixing, add 1 ½ cups of water and mix until the mixture becomes smooth.

2) Make sure your container or lunch box is dry and clean, then use some neutral oil to grease the inside of the container.

3) Bring the remaining 1 ½ cups of water to the boil and turn to medium heat

4) Return to the chickpea tofu mixture and be sure to stir again to insure it hasn’t split, then while stirring with a wooden spoon, slowly add it to the boiling water.

5) Lower the heat to medium-low and continuously stir the mixture until it becomes smooth, glossy and very thick, this usually takes around 5-10 minutes.

6) Once Smooth, glossy and thick, immediately pour to your pre-greased container and allow to sit to become solid. First in room temperature to allow to cool then place in the fridge for 1 hour (the longer you leave your tofu the more water that will drain out of it, meaning the firmer it will become).

That’s it! Your tofu is now ready to eat however you choose, we here recommend in any curry. Yum!

純素無麩質鷹嘴豆豆腐 

這幾個月來，因為基因改造問題等，我試著戒掉心愛黃豆製品，改從自焙堅果、種子和藜麥等天然食材中，攝取足夠的蛋白質。

某晚，我去也是純素者的好友Lisa 和Gleen 家用餐，Lisa 端上一道印度風味的咖哩豆腐，說沒有黃豆，要我放心吃。我一吃嚇了一大跳，這鷹嘴豆豆腐帶著一股天然的香氣在口中綻放，口感比蛋豆腐還要滑嫩。

於是我隔天立刻就跑去印度超市扛一大包鷹嘴豆麵粉回家，開始自製鷹嘴豆豆腐，準備材料到製成只需15分鐘，等待豆腐凝固成型需要1個半小時至2小時，希望大家會喜歡這個零失敗率的簡易食譜。

十五分鐘製作 / 純素簡易食譜 / 無麩質鷹嘴豆豆腐
三到四人份 （若要大量製作，所有材料直接上乘即可。）

一杯 鷹嘴豆麵粉 （140克）
一茶匙 好鹽
¼匙 薑黃粉（可省略）
三杯 淨水（分成兩份）

一只 碗
一只 小湯鍋
一只 保鮮盒
一匙 植物油（椰子、橄欖油等皆可）

1) 將乾料放置碗中拌勻後，加入一份水（一杯半）拌勻成鷹嘴豆麵糊。
2) 確認保鮮盒乾燥、乾淨，並輕輕掃上一層植物油。
3) 將剩餘的一份水（一杯半）煮沸並轉至中火。
4) 等水燒開期間，持續攪動麵糊，確認均勻後，再慢慢加入沸水中。
5) 將中火轉低為中小火，並不斷地將麵糊和水攪拌直到融合、看起來光滑、濃重，過程約5-10鐘，可自行拿捏。
6) 將充滿光澤、濃重的熱麵糊，快速裝到保鮮盒中，先在室溫下將其冷卻，再放到冰箱一小時即可。（豆腐要嫩，就不能冰太久、放太久，基本上三天內都會是最佳口感，但仍需視當地氣候而定。冰越多天，就會排出越多水，豆腐口感就會變硬。）

健康、美味的無麩質鷹嘴豆豆腐完成！趕快把它煮成咖哩，或是混入溫莎拉裡吧！

#Vegan #Tofu #Chickpea #chickpeatofu #burmesetofu #vegetarian #meatfree #soyfree #glutenfree #dairyfree #alternativeeating #besan #easycook #homecook #10minutemeal #cute ##GMOFREE #MSGFREE #veganmelbourne #菜食 #中英文食譜 #豆腐食譜 #素食 #無麩質 #純素 #動物性不使用 #全食物 #健康 #輕食 #鷹嘴豆

03 9489 5824
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Norman Westberg - 13（中文下拉）

Today was Record Store Day, with record stores all across Melbourne holding gigs. I myself am a very big Swans and had saw that Sound Spaces and Room40 was bringing out Swans very own Guitarist Norman Westberg for a free gig at Monash University Museum of Art. As I sat down, I put in my earplugs in and the show was beginning.

The stage was very minimal, alongside his guitar stood two amplifier stacks and a tall white table for his pedals. Norman played a very beautiful set, filled with delay ridden drones and soundscapes. Using his guitar, Norman created loops that felt as if they were circulating around the room. The sound encaptured the entire audience- around 50 people, with many closing their eyes for the set.

After 25 minutes the show finished, leaving everyone wanting more. A few people stayed around to chat with Norman. I told him that last time Swans played Taipei was incredible, and they should come back again. He told me hopefully they might be back after their new album is released (17th June). He was very gentle and quiet, and let me take a photo saying hello to Taiwan. Also very cute, he told me he finished the gig early because the lights were too bright for his eyes- but he really liked todays sounds.

After we finished our conversation, I saw a cute older woman who was very amazed by his music. She didn't know who Norman or Swans were, but norman still hung out and thanked her, it was very sweet.

Norman Westberg - 13 （Here）

墨爾本是音樂之城，在今天尤其熱鬧，全城的唱片行都擠滿了許多的促銷活動和免費演出，這是一個樂迷和收藏家最喜歡的日子—Record Store Day。我捨棄了這個重大節慶，並前往離市區有段距離的蒙納市大學附設MUMA藝術中心，觀賞Norman Westberg（Swans的吉他手）的免費演出。

這是一個類似演講的小空間，舞台配置也很簡約，當我戴上耳塞的同時，Norman便開始演奏，他操控著那些效果器，不時著撥弄、彈奏吉他，一層層地堆疊這些聲音，而這些聲音在這小空間裡面遲緩地環繞著，非常大聲也非常漂亮。

Norman在彈奏時，會突然抬起頭，用眼神巡視觀眾，幾次被他盯著，讓我非常緊張，當我頭一撇望向周遭，我看見現場的觀眾，其實大多都是閉著眼睛的。我好幾次聽的出神，驚醒時望向台上，我發現其實Norman也是出神的。

約莫25分鐘演出結束後，我上前和Norman聊天，我告訴他Swans在台北的演出非常好看，希望他們能夠再來。Norman說：新專輯發行後，希望能夠再來台灣巡迴。並接著告訴我，今天這場即興演出，現場的聲音真好，其實我想要表演得更久一些，但天花板上的燈實在是太亮了，我的眼睛快睜不開了，只好提前結束了。

坦白說主動過去和他講話時非常緊張，結果沒想到Norman竟然講了這一段萌成這樣的話。

最後在離開前，發現到Norman在和一位老奶奶聊天。這位來看展覽的老奶奶，在聽完演出後，對他的音樂十分有興趣，於是這可愛的兩個人就在這飄著細雨的午後，一邊喝著啤酒一面悠哉的聊了起來。

Norman Westberg - 13

http://emporium.room40.org/produc…/559256-norman-westberg-13

濾袋（製作起司或是堅果奶的布袋）
攪拌機 / 果汁機

長勺

大鍋

兩杯（200g）黃豆對八杯（800g）冷水，將黃豆浸泡六小時後，直至黃豆膨漲至一倍大後，取出將水瀝乾，並有耐心地將黃豆去皮後。不去皮也行，但豆皮內含「普林」（英文：Purine），若腎臟代謝功能不佳恐形成尿酸，而造成痛風。去皮後的豆子用冷水沖過一遍後，將黃豆放入攪拌機 / 果汁機中再加入八杯（800g）冷水，至少攪打五分鐘以上，並確認均勻混合，成為濃密細緻的豆漿。此時的生豆漿絕對不能飲用，未煮熟的物質會引起食物中毒，並且無法完全釋出營養，必須徹底煮熟。

將豆漿放入濾袋裡面過濾豆渣，並確實擰乾豆渣，擠出豆漿。若要煮出更香濃的豆漿，此步驟也可在豆漿煮熟、放涼後進行。剩下的豆渣可施肥或是製作麵包，製作豆渣麵包的食譜未來會與各位分享。

拿出家裡最大的鍋子，最好是豆漿的三倍大以上，因為豆漿再煮熟過程中，會膨脹成至少兩倍大。將打好的豆漿放入大鍋中，用中火邊煮邊攪拌，煮沸後，轉小火煮至少十分鐘。要加入糖或是香草莢的，轉小火時即可加入。此時會冒出大量的細緻泡泡為假性煮熟現象，無需撈掉泡泡，請繼續攪拌，十分鐘後即完成，並在三天內喝完。

為了將生豆漿的有害元素蒸發掉，再次提醒全程都不能蓋鍋蓋噢！