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  Special
  
  Dessert
- Cooking Ingredients
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  Egg / Tofu
  
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Home Archive by category "Egg / Tofu"

Category: Egg / Tofu

午餐肉苦瓜煎蛋 Fried Luncheon Meat Omelette with Bitter Gourd

December 15, 2018 by Nanyang Express 南洋小厨 / 2706 / 0

菜脯蛋 Preserved Radish Omelette (Chai Po Neng)

December 7, 2017 by Nanyang Express 南洋小厨 / 3973 / 1

卤三味 Braised Pork with Egg & Tofu

November 27, 2017 by Nanyang Express 南洋小厨 / 4815 / 0

爆姜煎蛋 Fried Egg with Sauteed Ginger

November 6, 2017 by Nanyang Express 南洋小厨 / 2306 / 0

蒸滑蛋 Steamed Egg Custard

October 5, 2017 by Nanyang Express 南洋小厨 / 2695 / 0

凉拌豆腐 Chilled Tofu

September 20, 2017 by Nanyang Express 南洋小厨 / 2799 / 0

番茄炒蛋 Stir-Fried Egg with Tomatoes

September 4, 2017 by Nanyang Express 南洋小厨 / 2977 / 1

豆角煎蛋 Long Bean Omelette

August 9, 2017 by Nanyang Express 南洋小厨 / 3046 / 0

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南洋食材，简易菜单，家常菜分享网群。同时也搜索马来西亚民间高手，为传统南洋料理做视频记录。Simple Malaysian Chinese home-cook recipe at the same time unearthing local kitchen heroes.

想要把大沙谷煮至晶瑩剔透，中心没白点？那就参考我们家的做法吧！⁣This is how you can make the sago big, beautiful and look like pearls!⁣
⁣
🎞️ 抢先看Full Video >> http://bit.ly/2SJqTcV
⚪ 抢先看Full Recipe >> http://bit.ly/2uMaFrp
⁣
材料：⁣
150克大沙谷/西米⁣
3000毫升水*⁣
⁣
煮法：⁣
1. 把水煮滚，加入大沙谷⁣
2. 转小火，免盖，煮30分钟，期间要搅拌⁣
3. 熄火，盖上，余温焗2个小时⁣
4. 起盖，开中火，再把水煮滚，转小火，免盖，煮15分钟，期间要搅拌⁣
5. 熄火，盖上，余温再焗2个小时⁣
6. 起盖，盛起大沙谷，沥水，过凉水洗掉黏胶液⁣
7. 大沙谷沥水，收入冰箱冷藏，口感更好⁣
8. 加入自己喜爱的甜品，就可以享用了⁣
⁣
*小提示：⁣
1. 水煮的过程中，如果水份开始变粘稠，须自行再加热水⁣
2. 煮熟的大沙谷会是比原本的大3倍

腐乳油麦 Stir-Fried Yau Mak with Fermented Bea

在西式甜点还未登陆大马时，这叫肥猪肉的米糕可是很火红的。因为口感有如吃肥猪肉的Q感软嫩，所以人称它为肥猪肉。现今想吃的话，要找真的有点难度，就自做吧，解解口馋！This kuih used to be very popular before the emergence of western desserts in Malaysia. However, it is not easy to spot this nowadays so best to make it yourself!⁣
⁣
⌛ Full Recipe >> http://bit.ly/2Ju26GU⁣
🎞 Full Video >> http://bit.ly/2Jxs7Vx⁣
👨‍🍳 食谱作者Gao >> http://bit.ly/2JaWwtt

又是粽子飘香的季节啦！今年的端午节，我们民间高手单元找到了来自亚罗士打，很厉害包粽子的涵妮Honey，食谱和视频即将为大家送上！⁣
⁣
This is our 4th guest of our Kitchen Heroes series, Honey from Alor Setar. Since the Dumpling Festival is just around the corner, she will share with you how to make a delicious bak chang (rice dumplings).⁣⁣
⁣⁣
👩🍳 Preview >> http://bit.ly/2MslA1x

明天，Ricki师傅教做经济实惠，自家简

明天，为大家送上口味丰富简易快手菜！⁣⁣
No one is born a great cook, one learns by doing.⁣⁣
⁣⁣
🍛 抢先看Full recipe >> http://bit.ly/30BBAAE⁣
🎞 抢先看Full video >> http://bit.ly/30xRTyr⁣⁣
⁣⁣
分量： 3-4人份 ⁣⁣
准备时间：30分钟⁣⁣
煮时：20分钟⁣⁣
⁣⁣
材料A：⁣⁣
300克鸡肉末⁣⁣
1汤匙咖喱粉⁣⁣
1茶匙盐⁣⁣
⁣⁣
材料B ：⁣⁣
7瓣蒜（去衣剁碎）⁣⁣
5支咖喱叶（去支留叶）⁣⁣
4粒马铃薯（去皮切丁）⁣⁣
1汤匙咖喱粉⁣⁣
½ 小碗水⁣⁣
2汤匙油⁣⁣
⁣⁣
准备功夫：⁣⁣
1. 把材料A混合，腌制15分钟⁣⁣
2. 把马铃薯丁炸熟/至金黄色，沥油待用⁣⁣
⁣⁣
煮法：⁣⁣
1. 烧热锅，下油待热⁣⁣
2. 加入蒜末，爆香⁣⁣
3. 下腌制过的鸡肉末，炒至鸡肉变色⁣⁣
4. 加入咖喱粉和一半的咖喱叶，炒匀⁣⁣
5. 加入水，炒匀待滚⁣⁣
6. 加入已炸过的马铃薯丁和剩余的咖喱叶，炒匀片刻⁣⁣
7. 熄火，上碟

明天，我们来一道简易快手菜！⁣ This

功夫繁杂但料多多超好吃的福建咸肉粽，Honey老师开课咯！Which type of rice dumplings do you love the most? How about Hokkien Bak Chang?⁣
⁣
🐲 抢先看Full recipe >> http://bit.ly/2MoijAh⁣
🎞 抢先看Full Video >> http://bit.ly/2MpZc99⁣
👩🍳 食谱作者Honey >> http://bit.ly/2MslA1x⁣
⁣
材料A：⁣
350克三层肉（留皮切14厚块)⁣
2茶匙胡椒粉⁣
1茶匙五香粉⁣
1汤匙醬油 ⁣
1汤匙黑醬油⁣
⁣
材料B：⁣
1公斤糯米（泡水4小时）⁣
300克小葱头（去衣切薄片）⁣
100克眉豆（泡水4小时/至软）⁣
1粒蒜头（去衣剁碎）⁣
1汤匙胡椒粉⁣
1汤匙五香粉⁣
4汤匙醬油 ⁣
1汤匙黑醬油⁣
1汤匙盐⁣
2饭碗油⁣
⁣
材料C：⁣
300克虾米（泡水至软）⁣
200克/14粒栗子（泡水4小时/至软，把裂缝里的皮清除）⁣
7粒咸鸭蛋（只要蛋黄，对半切）⁣
14粒花菇/香菇（泡水4小时/至软）⁣
28片粽叶（10-11cm宽度）⁣
1串粽子草绳⁣
⁣
粽叶和粽绳处理方法：⁣
1. 煮滚一锅水，把粽叶慢慢放进锅，泡软和至粽叶变深色，取出洗净，沥水剪掉叶枝待用⁣
2. 粽子草绳泡水至软，沥水待用⁣
⁣
食材准备功夫：⁣
1. 把材料A混合，放入冰箱腌制4小时⁣
2. 热锅，加入2饭碗油，爆香小葱头片，中小火炒至金黄色（葱酥），沥油待用⁣
3. 同样的锅和油，把虾米、香菇、腌制过的三层肉各自爆香，沥油待用⁣
4. 同样的锅和油，加入蒜末，爆至金黄色，加入糯米炒匀；下材料B的调味料，炒匀；然后，加入眉豆和葱酥，炒匀起锅待用⁣
⁣
组合（包粽子）：⁣
1. 取出2片粽叶，把粽叶的头部叠合，折成漏斗状⁣
2. 底部加入少许糯米、再把咸鸭蛋、花菇、栗子、三层肉和虾米加入⁣
3. 然后，加入一层糯米盖在上面，再用汤匙把全部食材稍微压紧⁣
4. 把上方粽叶往下盖起，再把两边粽叶往内折合，用草绳绑上打结⁣
⁣
粽子煮法： ⁣
1. 把粽子放入含有滚水的锅内（水要盖过粽子），盖上，中小火煮4小时⁣
2. 水煮粽子期间要加入热水防烧干水⁣
3. 煮好后，取出粽子，吊起沥干水份，完成⁣
⁣
分量：10-12人份 ⁣
准备时间：2-3个小时⁣
煮时：4-6个小时

弹牙大虾，明天为你送上！⁣ My favouri

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