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Home Posts tagged "pasar heroes"

Tag: pasar heroes

买鱼知多少？12种巴刹常见的鱼类 Common Fish in Malaysia

March 28, 2020 / 0

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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!

明天，我们来做一款容易又好吃的年饼，酥炸蟹柳。Have you tried these nibbles?

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

分量：1.5桶
准备时间：15分钟
煮时：25分钟

材料:
500 克蟹柳（解冻）
1 汤匙玉米粉
6 支咖喱叶
适量炸油

准备功夫：
1. 把蟹柳压散撕小片，裹上玉米粉待用

做法：
1. 煮滚一锅油, 加入适量的蟹柳片，拌散，大火炸至开始上色
2. 加入适量的咖喱叶，拌匀，继续炸至金黄色
3. 炸蟹柳沥油出锅，继续1-3步骤至到把蟹柳炸完
4. 炸蟹柳待凉后，收入个密封的罐子里即可

⚠️ 转载食谱请注明食谱来自南洋小厨

The Baking Chemist 的黄梨挞也是用褐化牛油，特香。因为要配合新手学做饼，James 建议黄梨馅用现成的就好了，比较容易上手。大家快学上来，新年就可以自做点黄梨挞来应节了！To make things easier, you can opt for ready-made pineapple jam. Now, let’s dive into the steps with Uncle James, our #cook2share guest from @thebakingchemist_my, as he shares his straightforward approach to creating delectable Pineapple Tarts.

学做了花生饼，明天我们来跟The Baking

学做了花生饼，明天我们来跟The Baking Chemist住家做饼师傅Uncle James学做酥软黄梨挞旺旺过新年。Get ready for another treat from our #cook2share guest, Uncle James from @thebakingchemist_my, who will be sharing his methods of making the yummy Pineapple Tarts.

🔎 Full Recipe @ www.nanyangkitchen.co

分量：65+-粒 (3.5cm挞模）
准备时间：60 分钟
煮时：30分钟

材料：
325克现成黄梨馅 (揉成每粒5克的小圆球）
170克中筋面粉
45克细砂糖
100克褐化牛油*
1茶匙发粉/ 泡打粉
1茶匙香草精
1粒鸡蛋

做法：
1. 把中筋面粉，细砂糖和发粉加入搅拌器里，搅拌均匀
2. 加入褐化牛油，搅拌至无干粉
3. 加入鸡蛋和香草精，搅拌均匀
4. 把面团移入大盆里
5. 揉匀至成团，收入冰箱冷藏1个小时
6. 取出7克分量的面团，压入3.5cm的挞模里
7. 重复以上步骤至面团用完
8. 把5克黄梨馅小圆球压入挞模里
9. 把黄梨挞送进已预热的烤箱里, 以180°C烤12-15分钟或上色
10. 黄梨挞出炉，待凉，收入个密封的罐子里，完成

*小提示：
1. 褐化牛油做法请参考花生饼做法视频

⚠️ 转载食谱请注明食谱来自南洋小厨

因为James的英文比华语流利，所以我们

因为James的英文比华语流利，所以我们就做个英文教学的视频（请打开中文字幕）。The Baking Chemist的饼是特香，因为都是用褐化牛油做的。在这个视频里，James会先专注教大家如何自做褐化牛油。学会了自做褐化牛油，下次自家做饼时，你就可以随意用褐化牛油替代普通牛油了。至于其他做花生饼的细节，James都会在这视频里为大家解说示范。包不翻车年饼教学视频，大家快来看片学做饼吧！Our #cook2share guest - Uncle James from @thebakingchemist_my suggests that the secret to delicious Peanut Cookies is using scorched butter, giving the Peanut cookies that characteristic homemade taste. If you're not up for baking, you can easily place an order with Uncle James - it's that convenient!

🔎 Full Recipe @ www.nanyangkitchen.co

还没做年饼的朋友看过来！明天，我们有The Baking Chemis住家做饼师傅Uncle James 教做入口即化又带有粒粒脆口花生碎的花生饼。别错过哦！For those gearing up for the CNY celebrations, it's the perfect time to bake some homemade cookies. Our #cook2share guest, Uncle James from @thebakingchemist_my, will walk you through his simple yet delicious Peanut Cookies recipe.

🔎 Full Recipe @ www.nanyangkitchen.co

分量：55+-粒 (2个托盘）
准备时间：45 分钟
煮时：30分钟

材料A：
176克自烤花生
88克中筋面粉
44克沾米粉
59克糖粉
100克褐化牛油*

材料B (拌匀)：
1粒蛋黄
1茶匙水

褐化牛油做法*：
1. 把250克的牛油加入个不锈钢锅里，文火搅拌煮至溶化无泡沫
2. 转慢火，继续搅拌煮至出褐色牛油颗粒
3. 熄火，褐化牛油出锅待凉(250克牛油可以煮出200克的褐化牛油)

花生饼做法：
1. 把全部材料(褐化牛油除外)加入搅拌器里，搅拌至花生变碎
2. 把花生混合物移入个大盆里，加入100克褐化牛油
3. 拌匀成团，收入冰箱冷藏1个小时
4. 取出8克分量的面团，揉成圆形
5. 重复以上步骤至面团用完
6. 用个筷子在花生饼上面压个小洞
7. 再用个筷子沾上蛋液, 点入小洞
8. 把花生饼送进已预热的烤箱粒, 以180°C烤12-15分钟或上色
9. 花生饼出炉，待凉，收入个密封的罐子里，完成

⚠️ 转载食谱请注明食谱来自南洋小厨

市面上的奶油/牛油 (butter) 有两种，纯

市面上的奶油/牛油 (butter) 有两种，纯奶油和有加植物油的奶油。做这菜建议用纯的，会更香更好吃。奶油不宜高温烹煮，所以煮时用文火煮就好了。不然, 奶油煮过火会变黑，就救不回了。麦片又会是比奶油更不耐高温。在加入麦片时就要转小火，拌炒至金黄色时，立马熄火，麦片就能持续保持金黄色。只要做好这两个步骤，又香又靓的金黄奶油麦片虾就可以出菜啦！It's advisable to use unsalted butter in this recipe to enhance the flavour. Also, try to cook the butter over medium heat rather than high to prevent it from burning. Since cereal is less heat resistant than butter, add it only after switching to low heat. Turn off the gas as soon as the cereal turns golden brown. If you follow these steps correctly, your cereal butter prawns will not only look appealing, but they'll taste fantastic as well.

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