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南洋风味家常菜单

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擂茶 Lei Cha (Hakka Tea Rice)

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5 from 1 vote Print 擂茶 Cassie 老师的擂茶汤是美美的青绿色。 秘诀就是在搅拌擂茶酱的过程中加入少许冰块。至于擂茶配菜，也没特定食材，跟自己喜好就好了。虾米， 豆腐干，金瓜，菜心等等，切丁炒软，自由加入，不同风味的擂茶，任君选择。 Course Main Course Cuisine Chinese Prep Time 20 minutes Cook Time 20 minutes Total Time... Continue reading

金瓜喜板 Pumpkin Hee Pan (Steamed Buns)

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4.5 from 2 votes Print 金瓜喜板 Cassie老师说如果想要做出香软细滑软糯口感的喜板，关键是要用水磨糯米粉。那什么是水磨糯米粉？与糯米粉又有什么分别？水磨糯米粉就是在制作过程中把糯米先浸泡过，才磨出来的糯米粉。而糯米粉就是直接把檽米干磨成的粉。而水磨糯米粉的粉质会比糯米粉更细腻柔滑，白度和光泽度也比较高。长知识啦！ Course Dessert Cuisine Chinese Prep Time 45 minutes Cook Time 20 minutes Total Time 1 hour 5 minutes... Continue reading

马来甜辣鸡 Ayam Masak Merah

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5 from 3 votes Print 马来甜辣鸡 单吃印度香饭很平淡？即刻为大家送上香喷喷，丰富味蕾的马来甜辣鸡！ Course Main Course Cuisine Chinese, Malay Prep Time 30 minutes Cook Time 45 minutes Total Time 1 hour... Continue reading

印度香饭 Nasi Briyani (Without Ghee & Evaporated Creamer)

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0 from 0 votes Print 印度香饭 印度香米（Basmathi Rice）吸水量比白米高，比例是1：2（1分米2分水）。所以，烹煮印度香米时记得要预多1份水噢! 还有，印度香饭通常是有加入Ghee和淡奶煮的，因为小编不习惯吃，就直接省略掉，来个清淡版有蛋香的印度香饭。所以，想做正宗印度香饭的群友们，请自行加入Ghee和淡奶。#感谢佑兴隆集团(YHL Group)提供 #太阳花牌印度香米 #不含胆固醇健康米 #低GI指数，更适合糖尿病患者 Course Main Course Cuisine Chinese, Indian Prep Time 30 minutes Cook Time... Continue reading

叁巴臭豆炒三鲜 Sambal Seafood with Petai

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0 from 0 votes Print 叁巴臭豆炒三鲜 顶上香椒膏的制作成份就只是油，辣椒干，葱头，蒜头，糖和盐。因为纯粹是辣椒膏，用来做菜的变化会是更广。例如叁巴酱，只须加入叁巴基本食材如虾米，亚叁膏就能做出我们家常的叁巴酱，省时又省力。 Course Main Course Cuisine Chinese Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings... Continue reading

冬荫功 Tom Yum Goong

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5 from 1 vote Print 冬荫功 Coco老师的这款冬荫功，用了顶上香椒膏，巧妙的以淡奶取代椰奶，轻轻松松的就完成了一道有奶香味，汤汁顺滑的冬荫功，美味极了！ Course Soup Cuisine Chinese Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 6... Continue reading

豆酱虾 Fried Prawn with Minced Bean Paste

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5 from 1 vote Print 豆酱虾 豆瓣酱本质很咸。所以，当用豆瓣酱做菜时，建议加入酸梅酱和糖来综合豆瓣酱的咸度。我们家的口味比例是2：1：0.5 （豆瓣酱：酸梅酱：糖），你们家又是什么比例的？ Course Main Course Cuisine Chinese Prep Time 20 minutes Cook Time 15 minutes Total Time 35 minutes... Continue reading

姜葱脢肉 Stir-Fried Tenderloin with Ginger & Spring Onion

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0 from 0 votes Print 姜葱脢肉 脢肉是猪肉中最软嫩没油没筋的部位，简单的下点姜葱炒，就很好吃了。由于脢肉的产量有限，所以价钱也比其它部位的猪肉贵，有时也不一定买得到，要跟肉贩订才有。没有脢肉，用假脢肉做这菜也可以，就带点油花的廋肉部位，口感也没差，软嫩如脢肉。 Course Main Course Cuisine Chinese Prep Time 30 minutes Cook Time 10 minutes Total Time 40 minutes Servings... Continue reading

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