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Home Posts tagged "wolfberry leaf"

Tag: wolfberry leaf

滚枸杞菜鸡蛋汤 Kau Kee Soup (Wolfberry Leaf Soup)

March 14, 2020 / 1

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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！

明天，我们来做一款很香很好吃的马来糕粿, Kuih Cara Manis, 有人喜欢吃吗? Have you tried this Malay dessert? Its irresistible aroma is hard to ignore, so why not give it a try?

🔎 Full Recipe @ www.nanyangkitchen.co

分量：28粒小甜糕
准备时间：20分钟
煮时：25分钟

材料A：
10片香兰叶
250毫升水

材料B：
200克面粉（过筛）
100毫升椰奶
1粒鸡蛋 (打散）
½ 茶匙盐

材料C：
适量油（煎糕）
适量细砂糖

准备功夫：
1. 把材料A的香兰叶打幼，滤渣，香兰水待用
2. 把香兰水加入材料B里，拌匀至无颗粒*，静置20分钟，移入量杯待用

做法：
1. 慢火把烤模烧热，在模具上刷上一层油*
2. 把面糊加入模具花案里至9分满，面糊中间加入¼ 茶匙的细砂糖
3. 盖上，慢火烧至面糊凝固/熟
4. 起盖，用个竹签挑起出模
5. 同样的步骤，把其余的面糊烧完，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. 烤模要先预热刷油才下面糊，不然甜糕会沾模

⚠️ 转载食谱请注明食谱来自南洋小厨

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.

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