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Home Archive by category "Special"

Category: Special

鼎边糊 Ding Bian Hu (Rice Paste in Soup)

June 28, 2025 / 0

红酒鸡面线 Foochow Red Wine Chicken Mee Sua

June 14, 2025 / 0

铁板虾球日本豆腐 Sizzling Hot Plate Tofu with Prawns

March 8, 2025 / 0

素骨茶 Vegetarian Bak Kut Teh

January 28, 2025 / 0

酥皮蛋挞 Puff Pastry Egg Tart

May 13, 2023 / 0

姜蓉沾鸡酱 Ginger Dipping Sauce

April 29, 2023 / 0

春卷 Spring Roll

January 18, 2023 / 1

黄金福袋聚宝盆 Lucky Bag Prosperity Pot

January 6, 2023 / 0

年糕 Nian Gao

December 17, 2022 / 1

腌青辣椒 Pickled Green Chilies

November 12, 2022 / 0

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Nanyang Kitchen 南洋小厨

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明天,Chef Dong将会教大家做道用红糟煮的福州传统美食, 红糟肉。Tomorrow, Chef Dong will teach you how to make Red Vinasse Pork, a traditional Fuzhou dish cooked with red vinasse.

🔎 Full Recipe @ www.nanyangkitchen.co

分量:4-5 人份
准备时间:15分钟
煮时:20分钟

材料 A :
400克 五花肉
60克 红糟
60克 姜片(切片)
7瓣 蒜头(去衣剁末)
300 毫升 水

材料 B:
2 汤匙 油
1 汤匙 蚝油
1 汤匙 酱油
2 茶匙 糖
1 茶匙 盐
½ 茶匙 胡椒粉

准备功夫:
1.把水加入红糟,拌匀待用

做法:
1. 把油和姜片加入锅,炒匀爆香
2. 加入一半的蒜蓉,炒匀
3. 加入五花肉,以大火伴炒5分钟/金黄色
4. 加入红糟水和材料B,炒匀盖上,转慢火煮10分钟
5. 起盖,加入剩余的蒜蓉,炒匀
6. 上碟,趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨
Chef Dong明天会教大家做福州人经典古早味小吃鼎边糊,你有吃过吗?Chef Dong will be teaching everyone how to make Fuzhou's classic traditional snack, Ding Bian Hu, tomorrow. Have you ever tried it?

🔎 Full Recipe @ www.nanyangkitchen.co

分量:5-6 人份
准备时间:20分钟
煮时:30分钟

材料 A (米浆):
100克 粘米粉
10克 木薯粉
150毫升 水
少许 盐

材料 B:
半只 泡发鱿鱼(切小片)
10粒 鱼丸
50克 啦啦肉
300克 明虾
20克 云耳(泡发)
20克 金针菜(泡发)
500毫升 水
适量 油

材料C: 
1 汤匙 酱油
½ 汤匙 盐
½ 茶匙 胡椒粉

准备功夫:
1. 把材料A拌匀至无颗粒,待用
2. 泡发鱿鱼,鱼丸和明虾灼水,沥水待用

做法:
1. 铁锅边上放刷上一层油,加入材料B的水,金针菜和云耳,大火煮滚
2. 加入材料B的其余材料, 盖上待滚
3. 起盖,用个大勺,沿着锅边倒入一圈薄薄的米浆,盖上煮20秒煮至米浆凝固
4. 用锅铲将熟透的米浆刮进汤里
5. 重复做法3和做法4至所有米酱用完为止
6. 加入材料C,炒匀
7. 上碗,趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨
红糟米泡的红酒有酸甜之分,而Chef Don 红糟米泡的红酒有酸甜之分,而Chef Dong 东东用的是带酸口的红酒。麻油加点菜油爆姜片,麻油爆炒后就不会苦了。还有更多煮红酒鸡面线的tips, Chef Dong都会在视频里跟大家分享。 大家快来学煮面啦!The red wine made from red yeast rice can be either sweet or sour, and Chef Dong uses the sour version. Sauté ginger slices in sesame oil with a little cooking oil; this prevents the sesame oil from becoming bitter after stir-frying. Chef Dong will also share more tips for cooking Red Wine Chicken Mee Sua in the video. Come and learn to cook this delicious mee sua!

🔎 Full Recipe @ www.nanyangkitchen.co
明天,Chef Dong 东东将会教大家如何煮出美味好吃的福州红酒鸡‘soh mian’,别错过哦!Chef Dong will be sharing his Foochow Red Wine Chicken Mee Sua recipe tomorrow – don't miss it!

🔎 Full Recipe @ www.nanyangkitchen.co

分量:5-6 人份
准备时间:15分钟
煮时:35分钟

材料 A:
1.5公斤 / 1只 菜园鸡(斩8-10块)
500克 / 1支 福州红酒
50克 姜(去皮切片)
10粒 冬菇(泡软去蒂)
10克 枸杞
1公升 水
1茶匙 盐
100毫升 麻油
1汤匙 菜油

材料 B:
3粒 水煮蛋(去壳)
4粒 面线

准备功夫:
1. 煮滚一锅水,加入面线烫30-50秒,沥水出锅过凉水,上碗待用

做法:
1. 热锅加菜油和麻油,再加入姜片,大火炒匀爆香
2. 加入冬菇,炒匀爆香
3. 加入鸡块(皮向下),煎至变色,炒匀爆香
4. 加入一半的福州红酒,炒匀,煮5分钟
5. 加入水,炒匀盖上煮20分钟
6. 起盖,加入剩余的福州红酒,枸杞和盐,炒匀煮滚5分钟
7. 出锅加在面线上
8. 搭配水煮蛋,趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨
喜欢福州菜的朋友看过来! 我们即将有 喜欢福州菜的朋友看过来! 我们即将有来自Sibu的星厨Chef Dong教大家做福州传统名菜红酒鸡面线,福州汤食鼎边糊,最后还有这道超下饭的红糟肉。大家来上课学做菜咯!

Fuzhou cuisine lovers, get ready for our next #cook2share guest! Please welcome Chef Dong from Sibu, who will be sharing his traditional Fuzhou dish recipes. Don't miss this!
香煎黑鲳鱼 🐟 Fried Black Pomfret 香煎黑鲳鱼 🐟 Fried Black Pomfret
明天,我们来做道住家煎鱼, 简单又好 明天,我们来做道住家煎鱼, 简单又好味!Ready to fry up some delicious fish at home?

🔎 Full Recipe @ www.nanyangkitchen.co

分量:4-5人份
准备时间:15分钟
煮时:20分钟

材料 A:
450克 黑鲳鱼
少许 盐
适量/半碗 油

材料 B:
30克 幼姜(去皮切丝)
3瓣 蒜头 (去衣切片)
2粒 红葱头(去衣切片)

材料C:
1棵 葱(切段)
1汤匙 酱油
2汤匙 热水
少许 糖

准备功夫:
1.把黑鲳鱼洗净,沥干水分待用

做法:
1. 热锅下油, 加入少许盐,拌匀
2. 热锅至出油纹,把黑鲳鱼加入锅里, 文火煎至两面金黄,沥油出锅
3. 同样的锅,加入材料B,文火爆炒至金黄色
4. 材料B沥油出锅
5. 去掉多余的油,加入材料C,炒匀煮至糖溶化
6. 出锅淋在鱼身上
7. 洒上爆过的材料B
8. 趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨
冬菜蒸猪肉 🐷 Steamed Minced Pork with Dong 冬菜蒸猪肉 🐷 Steamed Minced Pork with Dong Cai
明天,我们来做道单看照片就‘闻’到香气的冬菜蒸猪肉,配白饭超好吃!Doesn't this photo just scream 'yummy'? What do you think?

🔎 Full Recipe @ www.nanyangkitchen.co

分量:5-6人份 
需时:30分钟

材料A:
450克/ 1条 五花肉 (打碎)
100克 冬菜(长城牌)
1汤匙 酱油
3汤匙 水 
1茶匙 玉米粉

材料B:
少许 香菜 

准备功夫:
1. 冬菜洗去盐分,泡水15分钟,沥水挤干水份
2. 冬菜切幼剁末,加入五花肉碎,剁均匀,移入个大碗里
3. 加入材料A的酱油和水,拌匀
4. 加入玉米粉,拌匀上碟

做法:
1. 把冬菜猪肉放入蒸笼里,大火蒸20分钟
2. 出锅,洒上香菜,趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨
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Latest Content / Recipe

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