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Home Posts tagged "frying pan"

Tag: frying pan

铁锅开锅保养技巧 How to season cast iron wok?

January 6, 2019 / 0

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隆重推介EB牌冷冻阿拉斯加鳕鱼条！方

隆重推介EB牌冷冻阿拉斯加鳕鱼条！方便使用，不须解冻，可直接油炸, 气炸或烘烤，皮脆肉嫩，超好吃！只吃鱼条很单调？那就用它做有鱼的印度鲜鱼吧！淋上浓郁马铃薯泥鲜鱼酱，加上口感丰富配料例如炸豆干，鸡蛋，青瓜丝，沙葛丝等等，美味极了。今天就买几盒来试试吧！Here's an easy way to prepare a tasty pasembur using EB Alaska Pollock Finger. No need to defrost - you can start frying immediately! Pair these crispy pollock fingers with flavourful pasembur sauce and garnishes, and you're in for a delight!

隆重推介EB牌冷冻阿拉斯加鳕鱼条！方

隆重推介EB牌冷冻阿拉斯加鳕鱼条！方便使用，不须解冻，可直接油炸, 气炸或烘烤，皮脆肉嫩，超好吃！只吃鱼条很单调？那就用它做有鱼的印度鲜鱼吧！淋上浓郁马铃薯泥鲜鱼酱，加上口感丰富配料例如炸豆干，鸡蛋，青瓜丝，沙葛丝等等，美味极了。今天就买几盒来试试吧！Here's an easy way to prepare a tasty pasembur using EB Alaska Pollock Finger. No need to defrost - you can start frying immediately! Pair these crispy pollock fingers with flavourful pasembur sauce and garnishes, and you're in for a delight!

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

#EB阿拉斯加鳕鱼条
#EB阿拉斯加鳕鱼排
#各大超市皆有出售
#网购 (只限Klang Valley)
🛒 https://s.lazada.com.my/s.SPkIU
🛒 https://s.lazada.com.my/s.SPkHf

分量：4-5人份
准备时间：15分钟
煮时：45分钟

材料A:
1包 EB阿拉斯加鳕鱼条
1包 EB阿拉斯加鳕鱼排

材料B（搅拌成糊）：
350克马铃薯（去皮切块水煮软）
150克小白虾
500克水

材料C（鲜鱼酱）：
2汤匙油
5粒红葱头（去衣切片）
100克辣椒糊
1汤匙亚叁膏
2汤匙糖
1茶匙盐

材料D (配料）
2粒水煮蛋（切2边）
2块炸豆干（切小块）
½ 碗青瓜丝
½ 碗沙葛丝
少许炒香芝麻

EB阿拉斯加鳕鱼条/片煮法:-
1. 煮滚一锅适量的炸油，加入鱼条/鱼排炸至金黄色，沥油出锅待用

鲜鱼酱汁煮法：
1. 热锅，加入2汤匙油
2. 加入红葱头，爆香
3. 加入辣椒糊，慢火炒匀爆至出辣椒油
4. 加入材料B，炒匀
5. 加入亚叁膏，糖和盐，炒匀煮至浓稠
6. 鲜鱼酱出锅待用

组合 1:
1.把材料D摆在个大碟里，加入酥炸鱼条，淋上鲜鱼酱，洒上炒香芝麻即可享用

组合 2:
1. 把鲜鱼酱放入个小碗，洒上炒香芝麻，酥炸鱼排摆盆，即可沾酱享用

⚠️ 转载食谱请注明食谱来自南洋小厨

妈妈们的agak-agak面粉糕食谱就是面粉+蛋+糖+水，调到面糊稠得可以流动就好了。喜欢厚片的，面糊就调稠点，喜欢吃薄的，面糊则调稀点。喜欢有椰香味的，可以自行加椰奶，也很好吃。面糊调好后，先休面，面粉糕就能煎出漂亮的纹路。煎面粉糕时，锅烧至微热就下面糊，面糊会更容易推均匀。全程用文火煎，比较容易掌控饼皮的熟度。煎至两面金黄色时，香喷喷又美丽的香兰面粉糕就可以出锅了。再配杯Milo, 这简单古早味小吃，真是太美味啦! Is this a dessert your mum would make too? Does it bring back your childhood memories?

明天，我们来做古早味煎面粉糕，香兰口味的。我家的小朋友很喜欢吃，你呢？Have you tried making this pandan-flavoured pancake?

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

分量：5片煎面粉糕 (24cm 平底锅）
准备时间：15分钟 + 30分钟休面时间
煮时：15分钟

材料A：
10片香兰叶
250毫升水

材料B：
150克面粉（过筛）
1粒鸡蛋（打散）
50克细砂糖

材料C：
适量油（煎饼）

准备功夫：
1. 把材料A的香兰叶打幼，滤渣，香兰水待用
2. 把香兰水和材料B拌匀至无颗粒*，休面30分钟

做法：
1. 在平底锅加入少许油，抹匀
2. 文火把平底锅烧微热时*，加入1勺的面糊，转动平底锅把面糊推均匀
3. 待面糊煎至凝固/起圪塔时，反到另一面，用锅铲把饼皮压几下，继续煎片刻
4. 再反面，煎至两面金黄色，上碟
5. 同样的步骤，把其余的面糊煎完，趁热享用

* 小提示：
1. 面粉吸水量会因不同的品牌而有差异，太干的话须自行再加香兰水/水调至面糊可以流动即可
2. 冷锅/微热的锅下面糊，会比较容易把面糊推均匀

⚠️ 转载食谱请注明食谱来自南洋小厨

番薯先蒸熟才加入糖水，番薯的熟度会比较容易掌控，口感一致也更佳。三色番薯各别蒸熟后，只保留紫薯水，再加入椰奶糖水，就能煮出漂亮的紫粉色番薯糖水了。出锅前加入少许盐，除了可以去掉椰奶的腻味，番薯糖水也会更耐收。吃不完的收入冰箱，第二天再吃，又有另一番滋味。配上超多的小沙谷，一吃就停不了口番薯糖水，太好吃了。今天就去买料煮来吃吧！This dessert is full of colours, looks good and tastes good - what are you waiting for?

明天，我们来煲料多多，好看又好吃的椰香三色番薯糖水。我不叫它摩摩喳喳，因为没有芋头，眉豆还有薯粉啫喱。所以，大家先做这款糖水，下次我才上摩摩喳喳食谱给各位。I might look like Bubur Cha Cha but I am not Bubur Cha Cha!

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

分量：5 - 6人份
准备时间：20分钟
煮时：35分钟

材料 A：
500克/2-3粒橙番薯
500克/2-3粒黄番薯
500克/2-3粒紫番薯

材料 B：
100g 小沙谷/西米

材料 C：
1.5公升水
100克糖
2支香兰叶 (打结）
200毫升椰奶
少许盐

准备功夫
1. 3色番薯去皮切丁泡水防氧化。煮滚蒸笼的水，把番薯丁放入个别的碗，大火蒸10-15分钟/至熟*

小沙谷煮法：
1. 准备一锅3公升水，煮滚，加入小沙谷
2. 转慢火，搅拌煮至水翻滚
3. 免盖煮10分钟
4. 熄火，盖上，余温焗10分钟
5. 起盖，小沙谷沥水出锅，进凉水防沾
6. 小沙谷沥水待用

组合：
1. 把材料C的1.5公升的水煮滚
2. 加入香兰叶和糖，搅拌煮至糖溶化
3. 加入3色番薯，拌匀煮滚
4. 加入椰奶和盐，拌匀
5. 加入小沙谷，拌匀
6. 熄火，趁热享用

*小提示：
不同品种的番薯蒸时会有差异，须自行拿捏。视频的黄和紫番薯蒸时是10分钟左右就熟了，而橙番薯蒸时则是15分钟。

⚠️ 转载食谱请注明食谱来自南洋小厨

沙谷遇凉水即化，所以处理沙谷时建议先加入滚水煮熟, 才过凉水清洗。煮小沙谷要用慢火煮，大火煮很容易把小沙谷给煮糊的。慢火煮个10分钟，这时候的沙谷中心点还会是白色没熟透。别急，只要加个盖，用锅的余温焗个10分钟，小沙谷就会被焗至全熟了。然后把小沙谷过个凉水，晶莹剔透兼粒粒分明的小沙谷就煮出来了。There are some minor details to watch out for in order to cook the perfect sago to go along with your favourite dessert, watch our video to find out!

啊铭师傅说白油和折酥是做酥皮的关键。至于要如何才能把挞皮做到起酥，大家就来看视频跟师傅学做吧！老实讲，不容易做的，一不小心酥皮就会压成饼皮了。如果自家做不到起酥，那就来师傅的店吃吧！点心是现叫现蒸，新鲜好吃，水滚茶靓，等你哦！Let’s find out from our #cook2share guest Chef Meng how to make flaky puff pastry egg tarts! The devil is in the details and if you think it’s too tedious to make at home, just pay a visit to @hexin_dimsum at Jaya One to enjoy his fresh dim sum servings!

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

有人喜欢吃港式酥皮蛋挞吗？明天，我们有来自合心点心店的啊铭师傅教做大人细路哥都钟意吃的酥皮蛋挞。别错过哦！Love dim sum? We present to you our newest #cook2share guest - Chef Meng from @hexin_dimsum who will be sharing how to make crisp and flaky puff pastry egg tarts, don’t miss it!

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

分量: 12粒酥皮蛋挞 /40粒挞皮
准备时间：60分钟
煮时：20分钟

✅ 酥皮 (40片）

材料 A (油心）：
565克白油/白奶油
125克牛油
410克中筋面粉

材料 B（水皮）：
450克面粉
10克蛋黄粉
40克细砂糖
65克牛油
150克水
2粒全蛋

酥皮做法：
1. 把材料A的白油和雪牛油倒入个大盆里，搅拌均匀
2. 加入面粉，拌匀搓至成团，移入个盆，刮平
3. 收入冰箱冷藏15-20分钟或至定形，方便操作
4. 把材料B的面粉，蛋黄粉，糖，雪牛油和鸡蛋倒入个大盆里，搅拌搓均匀
5. 加入水，拌匀搓至起筋
6. 把水皮加在冷藏过的油心上面，刮平
7. 收入冰箱冷藏45分钟，方便折酥操作
8. 在工作台，面团上下方洒上适量面粉防沾
9. 用个擀面棍把面团擀至两倍大
10. 把面团对半折一层
11. 重复步骤8-10两次
12. 把面团滚平至0.3cm厚度
13. 用个8cm圆模盖出40片挞皮
14. 把挞皮轻轻压入挞模入，入冰箱冷藏*待用（剩的可以收入冰格冷冻收藏，要吃时才退冰再烘）

✅ 蛋挞糖水 (12份）

材料C：
6粒鸡蛋
150克细砂糖
90克淡奶
300克热水

蛋挞糖水做法：
1. 把糖和热水加入个锅里，拌匀至糖溶化，糖水待凉
2. 把鸡蛋加糖水（凉）里，拌匀
3. 加入淡奶，拌匀
4. 鸡蛋糖水过滤入量杯待用

组合：
1. 把蛋挞糖水倒入含有挞皮的挞模至8分满
2. 把蛋挞放入已经预热过的烤箱*里以250°C烤10分钟或熟
3. 蛋挞出炉，趁热享用

小提示：
1. 挞皮尽量保持低温避免化水，不然会烤不起酥
2. 烤温烤时会因不同的烤箱而有差异，须自行拿捏。住家烤箱建议180-200°C烤 20-30分钟

⚠️ 转载食谱请注明食谱来自南洋小厨

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