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Home Posts tagged "cecilia"

Tag: cecilia

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菜脯用甜的，先煸香再加入油和蒜头末爆至金黄色，口感会更好吃。This golden, crispy fried fish is absolutely divine, topped with sweet chai poh and roasted garlic. Simple yet packed with flavour!

明天，我们来做道香煎鱼贺新年！A fis

明天，我们来做道香煎鱼贺新年！A fish must be plated during the CNY, don't you agree?

🔎 Full Recipe @ www.nanyangkitchen.co

分量：4-5人份
准备时间：10分钟
煮时：25分钟

材料 A：
600 克石斑鱼/ 任何鱼类
少许盐
适量油

材料 B：
50克甜菜脯（洗去盐份）
6 辨蒜头（去衣剁末）
少许香菜
适量酱油

做法：
1. 热锅下油, 加入少许盐，拌匀待至油滚
2. 把鱼加入锅里，文火煎至两面金黄，沥油出锅
3. 另外一个锅，加入甜菜脯，文火煸香
4. 加入油和蒜头末，炒匀爆至蒜头末变金黄色
5. 菜脯蒜头末沥油出锅, 加在鱼上
6. 加入蒜油和少许酱油
7. 洒上香菜做装饰，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

我家的姜芽鸭主要调味料是豆酱酱油和蚝油而已，很简单的味道。要加五香粉或料酒的，你煮时可以随自己自行加入，都好吃。This recipe is seasoned with mainly taucu, soy sauce and oyster sauce and it is simple yet flavourful! For an extra twist, you can season it with five-spice powder or Shaoxing wine too.

明天，我们来做道客家菜姜芽鸭，有人喜欢吃吗？Have you tried this yummy Hakka cuisine?

🔎 Full Recipe @ www.nanyangkitchen.co

分量：4-5人份
准备时间：15分钟
煮时：55分钟

材料A：
1 公斤/ 半只番鸭（去细毛洗净）
100克嫩姜（去皮切片）
1粒火蒜（拍扁去衣）

材料B：
1茶匙豆酱
1汤匙蚝油
2汤匙酱油
1茶匙黑酱油
少许糖
少许盐
700毫升水（盖过鸭）
2汤匙油

准备功夫：
1. 准备一锅水，加入5片姜和鸭肉，汆烫鸭肉。鸭肉出锅，洗净沥水待用

做法：
1. 热锅，加入姜片，煸香
2. 加入油和火蒜，炒匀爆香
3. 加入和鸭肉，拌炒至鸭肉变微焦
4. 加入水，酱油，蚝油，豆酱和糖，炒匀煮滚
5. 盖上，转慢火煮45分钟或至鸭肉变软
6. 起盖，加盐，转大火，炒匀收汁
7. 熄火出锅，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

猪手会是比猪脚多肉，所以买得到猪手的就用猪手煮这菜，更到味好吃！The front pig's trotter has a good ratio of meat and collagen, whereas hind trotters are tougher and more muscular. Therefore, we suggest picking the front pig's trotter for this CNY dish.

年菜来了，第一道我们来做来酸辣惹味又满满胶原蛋白的啊参皮辣椒干焖煮手！This delicious treat is not only flavorful but also packed with collagen - what more could you want in a perfect CNY dish?

🔎 Full Recipe @ www.nanyangkitchen.co

分量：5-6人份
准备时间：20分钟
煮时：1个小时

材料A：
½只/ 1.5公斤猪手（斩块）
1粒火蒜（去衣拍扁）
120克老姜（刮皮切片）
3片亚叁皮
8条辣椒干
1汤匙油

材料B：
1茶匙黑酱油
1汤匙蚝油
2汤匙酱油
1公升水（盖过猪手）
少许盐

准备功夫：
1. 准备一锅水，加入4片姜和猪手，汆烫片刻，洗净沥水待用

做法：
1. 把老姜加入锅里，煸香
2. 加入油和火蒜，炒匀爆香
3. 加入猪手, 爆炒至表面微焦
4. 加入亚叁皮，辣椒干和材料B(盐除外), 炒匀煮滚
5. 盖上，转慢火煮50分钟，期间要搅拌
6. 起盖，加入盐调味, 转大火炒匀收汁
7. 熄火出锅，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

滚咸菜豆腐汤 🥣 Boiled Salted Vegetable To

滚咸菜豆腐汤 🥣 Boiled Salted Vegetable Tofu Soup
快手滚靓汤，配饭吃就是美味！

没时间煲汤? 那就做道快手滚咸菜豆腐

没时间煲汤? 那就做道快手滚咸菜豆腐汤，配饭吃就是美味！This simple and speedy soup recipe complements rice beautifully!

🔎 Full Recipe @ www.nanyangkitchen.co

分量：5-6 人分
准备时间：15分钟
煮时：15分钟

材料A：
150克咸菜
1段/15克幼姜
150克瘦肉（切片）
6只大虾 (去头去壳）
2砖水豆腐（切4边）
1粒番茄（切4边）
4粒蘑菇（切半）
7片胡萝卜
少许葱段

材料B：
1粒咸水梅（压扁）
1.5公升水
少许油
少许盐

准备功夫：
1. 咸菜洗净泡水15分钟，沥水切片

煮法：
1. 把姜片和咸菜加入热锅里，煸香
2. 加入少许油，爆炒片刻
3. 加入水，炒匀盖上滚10分钟
4. 起盖，加入瘦肉片和酸水梅，炒匀煮滚至肉片变色
5. 加入水豆腐，番茄，蘑菇，胡萝卜和虾仁，炒匀盖上煮滚
6. 起盖，加入盐调味
7. 加入葱段，拌匀
8. 出锅，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

爆浆香兰小甜糕 💚 Kuih Cara Manis
沉浸式做马来糕粿。。外脆软糯爆浆香兰小甜糕，口口是惊喜！

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