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Home Posts tagged "chef chan"

Tag: chef chan

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烧肉炒芥兰 🥬 Stir-Fried Kailan with Roaste

烧肉炒芥兰 🥬 Stir-Fried Kailan with Roasted Pork

PJ菜馆的烧肉炒时疏，没RM30也要RM25才吃得到，还是小小分，吃不尽兴。很简单的小菜，自家煮经济又实惠。烧肉去巴刹买，你要自己做也可以，去翻我们家烧肉食谱就有住家烧肉做法食谱了。烧肉是百搭肉，不论用来配芥兰，菜心，蒜苗或菜胆等等时蔬炒，都好吃。今天上的是烧肉炒芥兰，把菜换成其他时蔬，一样的调味料和炒法，又是一道另番风味的烧肉炒时蔬了。Indulge in a homemade version of this dish instead of spending RM25 to RM30 dining out in PJ. Simply gather the ingredients and follow our recipe for a delightful meal at home.

明天，我们来做一道家常小菜，烧肉菜芥兰。Tomorrow, let's whip up a simple yet delightful dish in the kitchen!

🔎 Full Recipe @ www.nanyangkitchen.co⁣⁣⁣⁣⁣⁣

分量：4-5人份
准备时间：10分钟
煮时：10分钟

材料A：
300克芥兰（切段）
200克烧肉（剁块）
10片胡萝卜（去皮切片）
20克幼姜（去皮切片）
3瓣蒜头（拍扁去衣）
2汤匙油
1汤匙玉米粉水（1茶匙玉米+1汤匙水，拌匀）

调味料（拌匀）：
1汤匙热水
1汤匙酱油
1茶匙蚝油
1汤匙绍兴酒

煮法：
1. 烧热锅, 加入姜片，煸香
2. 加入油和蒜头，炒匀爆香
3. 下烧肉，炒至烧肉变金黄色
4. 加入芥兰和胡萝卜，炒至芥兰变软
5. 加入调味料，炒匀
6. 加入玉米粉水，炒匀勾芡
7. 熄火出锅，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

椰香黑糯米红豆糖水 🫘 Red Bean & Black

椰香黑糯米红豆糖水 🫘 Red Bean & Black Glutinous Rice Dessert

黑糯米煮前先泡水一个小时，会更容易煮得松化。因为是有加椰奶的糖水，加少许盐不单可以去掉椰奶的腻味，同时也比较耐收。把吃不完的糖水收入冰箱隔天吃，冷着吃又有另番风味。红豆黑糯米糖水还是滋阴养颜，补血保气的圣品，姐姐妹妹要多吃啊！ It's recommended to soak the black glutinous rice beforehand to soften its texture. Adding a pinch of salt not only neutralizes the coconut milk odour but also helps preserve the dessert for longer. You can store it in the fridge overnight, and it tastes delicious too when served chilled.

难得买到那么美的黑糯米，明天我们来煲红豆黑糯米糖水，有加椰奶的，又香又好吃！Have you tried making this dessert at home?

🔎 Full Recipe @ www.nanyangkitchen.co⁣⁣⁣⁣⁣⁣

分量：5 - 6人份
准备时间：10分钟
煮时：2个小时

材料：
200克黑糯米
200克红豆
3.5公升水
150克细砂糖
2支香兰叶 (打结）
200毫升椰奶
少许盐

准备功夫:
1. 黑糯米泡水一小时

煮法：
1. 把3.5公升的水煮滚
2. 加入黑糯米, 红豆和香兰叶，拌匀煮滚
3. 盖上，转慢火煮2个小时，期间要搅拌
4. 起盖，加入细砂糖，搅拌煮至糖溶化
5. 加入椰奶和盐，拌匀
6. 熄火，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

马来式炒黄面 🌶️ Malay Fried Noodles

马来式炒面的特色是有加入辣椒糊炒，很香很开胃。辣椒糊可以用辣椒干自己打，我赖得洗搅拌机，所以买现成的。辣椒糊先用文火炒至出辣椒油 (pecah minyak) 去青味，然后加入马来甜酱油调味，马来式炒面就能炒到味了。很好吃的一道面食，有时间你也试做吧！ Our version of Malay-style mee goreng mixes fried noodles with chicken, shrimp, fish cake, and choy sum, all tossed in a sauce that's a bit spicy, sweet, and savory.

停更了3个月，明天我们来开伙做道快手简单又好吃的一锅熟面食，马来式炒黄面！We've been quiet since CNY, but here's a new, easy-to-follow recipe for you to try out!

🔎 Full Recipe @ www.nanyangkitchen.co⁣⁣⁣⁣⁣⁣

分量：3 - 4人份
准备时间：15分钟
煮时：15分钟

材料：
450克黄面*
400克/1把菜心（切小段）
250克鸡胸肉（切片）
10只虾（去须）
2条鱼饼（切片）
5辨蒜头（去衣剁末）
4粒小葱头（去衣剁末）
3汤匙辣椒糊
4汤匙油

调味料：
2汤匙马来甜酱油 (Kicap Cap Kipas Udang)
1汤匙黑酱油
1汤匙蚝油
少许盐*
1碗（吃饭碗）水

准备功夫：
1. 黄面泡水一分钟去碱味*, 过水，沥水待用

煮法：
1. 烧热锅，加入4匙油待热
2. 加入蒜头和小葱头，爆香
3. 加入辣椒糊，文火爆出辣椒油
4. 加入鸡胸肉和虾，转大火，炒至变色
5. 加入鱼饼和黄面，炒匀至出面香味
6. 加入调味料，炒匀
7. 加入菜心，炒匀至菜变软
8. 熄火出锅，趁热享用

小提示：
1. 黄面泡水时间不要超过1分钟，超时面会糊化口感欠佳，喜欢吃带有碱味的炒面，可以省略泡水去碱味这的步骤。
2.不同牌子的辣椒糊咸度会有差异，视频的是用adabi牌的辣椒糊，不咸，所以我有再加盐。Manja 和 Puteri 牌的辣椒糊会比较咸，加盐时要留意。

⚠️ 转载食谱请注明食谱来自南洋小厨

明天是初一，送上全新年菜食谱最后的一道年菜，清心罗汉斋。祝大家在来临的龙年里，龙马精神，步步高升，万事如意！This Buddha's Delight marks the conclusion of our CNY recipe series for this year. We wish everyone a fruitful and prosperous Chinese New Year.

🔎 Full Recipe @ www.nanyangkitchen.co⁣⁣⁣⁣⁣⁣

分量：5-6人份
准备时间：15分钟
煮时：20分钟

材料A：
350克金马仑包菜（撕小片）
10片胡萝卜（去皮切片压花）
20条荷兰豆（去丝）
6条玉米芯（切小段）
10克云耳 (泡软）
20克冬粉（泡软）
3粒冬菇（泡软切4边）

材料B：
2片腐竹片

材料C：
1汤匙酱油
1茶匙盐
1碗热水（盖过菜）
2汤匙油

准备功夫：
1. 把甜豆，玉米芯和云耳各别焯水，沥水出锅待用
2. 腐竹片抹净，爆至金黄色，沥油待用

煮法：
1. 热锅，加入2汤匙油，下香菇和云耳，爆炒片刻
2. 加入包菜和胡萝卜, 伴炒至包菜变软
3. 加入热水，炒匀待滚
4. 加入冬粉, 腐竹, 酱油和盐，炒匀盖上，文火焖3分钟
5. 起盖, 转大火伴炒
6. 加入荷兰豆和玉米芯，炒匀收水
7. 斋菜出锅，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

我试用了不同鱼浆(surimi)成分的蟹柳来

我试用了不同鱼浆(surimi)成分的蟹柳来做这饼，测试结果是50%鱼浆成分的蟹柳是最好吃和更容易撕片。所以，你买蟹柳做这年饼时，记得选用高鱼浆成分的蟹柳。解冻后如果还带有水气，加点玉米粉裹匀大火滚油炸，就能把蟹柳炸得酥脆了。很简单又好吃的一款年饼，有时间你也试做吧！For better results, opt for crab sticks that have a high surimi content; we found that 50% works well. These are easier to shred and offer a better texture. Once you take a bite of these snacks during the Chinese New Year, it becomes incredibly difficult to stop!

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