椰浆饭（ Nasi Lemak ）
材料：
大米300克
椰汁450ml
椰浆丝5克
鸡蛋1个
黄瓜半根
花生米100克
烤牛肉串3串
江仔鱼150克
调料：油4匙，盐1匙
烹调法：
1.米中倒入椰汁，放盐、油煮熟，碗底放椰浆丝压成型倒扣盘中，上撒椰浆丝和黑芝麻。
2.黄瓜去皮切片，鸡蛋煮熟切块，花生米、江仔鱼炸熟。
3.盘中饭边摆上2中原料即成。
2011年6月23日星期四
2011年6月22日星期三
星洲娘惹泡菜
星洲娘惹泡菜(Acar)
(Acar)是新加坡一道非常傳統而且受歡迎的"娘惹"式泡菜,在很多吃娘惹菜的餐廳及大排檔都可以吃到,非常之有南洋風味,它採用了中國人做泡菜的特色,又混合了馬拉人的香料及食材結合而成,選用了夏季當造的蔬菜,甜甜酸酸的菠蘿,適量辣椒,再配以炒香的花生,芝麻,酸甜香辣,口感有爽有脆,絕對是很適合夏天進食的一道怡神凉菜,做好之後你還可以放入雪櫃保存,慢慢享用,冰凍之後更潻風味,做前菜,配飯,配粥,配麵都是美味之選!
材料(A):
青瓜:1,000g,約兩條(切條)
椰菜:500g,約半個(切片)
豆角:150g,約十數條(切小段)
甘筍:500g,約2條(切片)
菠蘿:1,500g,1個(切粒)
沙葛:500g,約半個(切片)
中型青,紅辣椒:150g,各約5隻(切圈)
油:2杯
材料(B):
炒香花生碎:適量
炒香白芝麻:適量
醃料(A):
鹽:50g
砂糖:1,500g
白醋:1,500ml
醃料(B):全部摏爛
乾葱頭:600g
蒜頭:200g
石栗:約8粒
黃薑:3條(約40g)
做法:
1:將切好的材料(A)放入容器中,灑上鹽撈勻,放置一個晚上,第二天揸乾排出的水份,備用.
2:醃料(A)的砂糖及醋略煮,至砂糖完全溶解即熄火,待凉備用,燒熱油,先將醃料(B)的乾葱茸,蒜茸,石栗碎及黃薑茸爆香炒至水份收乾及開始變焦黃,再下辣椒醬炒勻撈起凉卻後備用.
3:將醃料全部拌勻,再放入材料(A)撈勻泡醃一天後即可食用,吃時灑上適量炒香花生碎及芝麻伴吃.
娘惹酸辣泡菜
Nyonya Achar -- 娘惹酸辣泡菜
http://blog.sina.com.cn/s/blog_67f589f40100i0z8.html
材料：
蔬菜类：
大黄瓜 两根
胡萝卜两根（我的是超级大根的胡萝卜所以一根）
豇豆一小把
包菜4-5大片
红辣椒两根
青辣椒两根
白醋10 ounces
注：也可以用白萝卜、菜花所有材料做法一样。
酱料：
虾酱（Belachan）一茶匙
月桂豆（Candle nut） 6粒
香茅一根 （取根部）
虾米 （35克）热水泡
辣椒干10根 热水泡
兰姜一寸
黄姜粉半茶匙
糖 八大匙
盐一茶匙
白醋 6 ounce
做法：
首先把蔬菜全洗干净，豇豆切段、黄瓜去种子切段、胡萝卜切段（这个很痛苦啊。。切得我手发疼）、白菜用手辦成块状、青黄辣椒去种子，切段
准备一锅水，倒入10 ounces的白醋煮滚后转中火，把蔬菜一样一样的入水汆烫，每样一分钟就马上捞出来沥干。不要全部一起烫哦，因为所有蔬菜的受热层度会不一样，一起烫的话有些蔬菜会太软、有的又会太硬。
确保烫好的菜水份都滴干之后，摊在一个底部透水的容器里，放到艳阳下晒四个小时（这个步骤很重要，不晒过的话，做出来的Achar不脆口，而且会溢出越来越多水）。
晒蔬菜的时候炒香小半杯的芝麻，冷却备用, 然后准备酱料：
左边虾米开始顺时针是： 虾米、兰姜、月桂豆、香茅、辣椒干、虾酱（Belachan）
虾米和辣椒干先热水泡软，兰姜和香茅切碎，和以上其他材料还有半茶匙的黄姜粉加一小杯水搅拌成糊状。。先把水分稍微煮干一点，然后倒入六tablespoon的素油，爆香酱料。
等酱料泛出红油之后，再炒一分钟，然后倒入6 ounces的白醋、八tablespoon的糖、一茶匙的盐煮滚。
熄火、冷却后，倒入芝麻，搅拌均匀
四个小时后，所有的蔬菜基本呈脱水状，收回来，可以开始做腌菜了。
在一个比较大的容器里把所有的蔬菜捞匀，然后倒入酱料，拌匀。
要冷藏腌两天才比较好吃
http://blog.sina.com.cn/s/blog_67f589f40100i0z8.html
材料：
蔬菜类：
大黄瓜 两根
胡萝卜两根（我的是超级大根的胡萝卜所以一根）
豇豆一小把
包菜4-5大片
红辣椒两根
青辣椒两根
白醋10 ounces
注：也可以用白萝卜、菜花所有材料做法一样。
酱料：
虾酱（Belachan）一茶匙
月桂豆（Candle nut） 6粒
香茅一根 （取根部）
虾米 （35克）热水泡
辣椒干10根 热水泡
兰姜一寸
黄姜粉半茶匙
糖 八大匙
盐一茶匙
白醋 6 ounce
做法：
首先把蔬菜全洗干净，豇豆切段、黄瓜去种子切段、胡萝卜切段（这个很痛苦啊。。切得我手发疼）、白菜用手辦成块状、青黄辣椒去种子，切段
准备一锅水，倒入10 ounces的白醋煮滚后转中火，把蔬菜一样一样的入水汆烫，每样一分钟就马上捞出来沥干。不要全部一起烫哦，因为所有蔬菜的受热层度会不一样，一起烫的话有些蔬菜会太软、有的又会太硬。
确保烫好的菜水份都滴干之后，摊在一个底部透水的容器里，放到艳阳下晒四个小时（这个步骤很重要，不晒过的话，做出来的Achar不脆口，而且会溢出越来越多水）。
晒蔬菜的时候炒香小半杯的芝麻，冷却备用, 然后准备酱料：
左边虾米开始顺时针是： 虾米、兰姜、月桂豆、香茅、辣椒干、虾酱（Belachan）
虾米和辣椒干先热水泡软，兰姜和香茅切碎，和以上其他材料还有半茶匙的黄姜粉加一小杯水搅拌成糊状。。先把水分稍微煮干一点，然后倒入六tablespoon的素油，爆香酱料。
等酱料泛出红油之后，再炒一分钟，然后倒入6 ounces的白醋、八tablespoon的糖、一茶匙的盐煮滚。
熄火、冷却后，倒入芝麻，搅拌均匀
四个小时后，所有的蔬菜基本呈脱水状，收回来，可以开始做腌菜了。
在一个比较大的容器里把所有的蔬菜捞匀，然后倒入酱料，拌匀。
要冷藏腌两天才比较好吃
7up chicken!
lhttp://whoscookingtonight.blogspot.com/2007/05/lemonade-bbq-chicken.html
ingredients:
1 kg chicken drumlets (abt 10 pieces)
marinate:
1/2 cup 7-up or any lemonade soft drink
1/4 cup dark soy sauce
2 garlic, minced
4 slices of ginger, minced
method:
1. Marinate chicken overnight.
2. Bake on a greased tray in a preheated 180 degrees oven for 20 minutes.
3. Transfer to a grill, three minutes each side or till chicken skin is slightly crispy.
Bon appetit!!
Comments: Of course, you can use any other cut of meat...if using a fillet, you can pop it on the grill straight. Why I baked it in the oven first? cos my grill burns food very easily...and baking shortens the grilling time considerably.. :)
ingredients:
1 kg chicken drumlets (abt 10 pieces)
marinate:
1/2 cup 7-up or any lemonade soft drink
1/4 cup dark soy sauce
2 garlic, minced
4 slices of ginger, minced
method:
1. Marinate chicken overnight.
2. Bake on a greased tray in a preheated 180 degrees oven for 20 minutes.
3. Transfer to a grill, three minutes each side or till chicken skin is slightly crispy.
Bon appetit!!
Comments: Of course, you can use any other cut of meat...if using a fillet, you can pop it on the grill straight. Why I baked it in the oven first? cos my grill burns food very easily...and baking shortens the grilling time considerably.. :)
马来泡菜
http://sh.focus.cn/msgview/2909/153747368.html
冰过的马来泡菜，吃起来酸辣够劲，而碎花生与白芝麻更添增了香气。
材料：红萝卜20克、菠萝半颗(或菠萝罐头1罐)、小黄瓜70克、菜豆50克、高丽菜1/4颗
调味料 橄榄油30克、辣椒2条、洋葱1/2颗、醋250ml、糖5大匙、蒜味花生100克、白芝麻30克
准备：红萝卜、小黄瓜、菜豆、菠萝切成条状。蒜味花生放进塑料袋里，用玻璃瓶捣碎。辣椒、洋葱切碎后，用果汁机打成辣椒酱。
1汆烫
将高丽菜撕小片汆烫沥干，菜豆、红萝卜也汆烫沥干备用。
2炒酱
热锅后倒入橄榄油与调好的辣椒酱，加入醋、糖炒香。
3搅拌
续加入做法1和小黄瓜、菠萝丁拌炒。
4调味
洒入碎花生、白芝麻即可。冷藏后风味更佳。
冰过的马来泡菜，吃起来酸辣够劲，而碎花生与白芝麻更添增了香气。
材料：红萝卜20克、菠萝半颗(或菠萝罐头1罐)、小黄瓜70克、菜豆50克、高丽菜1/4颗
调味料 橄榄油30克、辣椒2条、洋葱1/2颗、醋250ml、糖5大匙、蒜味花生100克、白芝麻30克
准备：红萝卜、小黄瓜、菜豆、菠萝切成条状。蒜味花生放进塑料袋里，用玻璃瓶捣碎。辣椒、洋葱切碎后，用果汁机打成辣椒酱。
1汆烫
将高丽菜撕小片汆烫沥干，菜豆、红萝卜也汆烫沥干备用。
2炒酱
热锅后倒入橄榄油与调好的辣椒酱，加入醋、糖炒香。
3搅拌
续加入做法1和小黄瓜、菠萝丁拌炒。
4调味
洒入碎花生、白芝麻即可。冷藏后风味更佳。
Ah-Mah's Achar
Ah-Mah's Spicy Achar Achar Pickles with some small notes and modifications from the original
2 lbs. cucumber
½ lb. cauliflower
½ lb. cabbage
4 medium carrots, peeled and cut into strips ¼ lb. (approx one cup) roasted peanuts, pounded
2 tbsp. roasted sesame seeds
½ cup oil
1 thumb sized piece ginger, grated
Ingredients A:
3 oz. (approx one large) shallot
1 oz. fresh turmeric or heaping 1/2 tbsp dried turmeric
7 dried arbol chillies (soak in water and drained) + 1 large dried New Mexican chili OR 1 ½ tbsp. chilli paste + 5 fresh red chillies.
Ingredients B, mix together: 3/4 cup rice vinegar
1/2 cup water
1/2 cup sugar
1 tbsp. salt
Ingredients C, mixed together: 2 cups rice OR white vinegar
2 cups water
1 tbsp. sugar
1 tbsp. salt
Wash the cucumbers and cut off the ends. Julienne the cucumber into strips 2'' long and 1/4'' wide and 1/8'' thick, removing and discarding seeds and soft insides as you go.
Place the cucumber strips in a bowl, sprinkle with salt, mix well and leave aside for 4-5 hours. Rinse, drain and squeeze out as much liquid as you can. Set aside.
In the meantime, you can prepare the pickling juice. Process Ingredients A into a paste, either with a mortar and pestle and brute force, or with a food processor. Set your paste aside.
Heat oil in a wok and fry the ginger till light brown. Add paste A and stir-fry till the mixture turns deep red, becomes fragrant and the oil comes up to the surface.
Add B and bring to a boil. Boil for a minute and remove to a bowl to cool completely.
Boil C in a pot and blanch the cucumbers, cauliflower, carrots and cabbage separately. Spread out to cool on large trays. Heat a wok and stir-fry the vegetables for 1/2 minute with a little bit of the oil from the vinegar mixture, skimmed from the top. Spread on trays to cool. When vegetables are cool, place in a mixing bowl with the pounded nuts, sesame seeds and chilli-vinegar mixture. Mix well, store in bottles and refrigerate.
2 lbs. cucumber
½ lb. cauliflower
½ lb. cabbage
4 medium carrots, peeled and cut into strips ¼ lb. (approx one cup) roasted peanuts, pounded
2 tbsp. roasted sesame seeds
½ cup oil
1 thumb sized piece ginger, grated
Ingredients A:
3 oz. (approx one large) shallot
1 oz. fresh turmeric or heaping 1/2 tbsp dried turmeric
7 dried arbol chillies (soak in water and drained) + 1 large dried New Mexican chili OR 1 ½ tbsp. chilli paste + 5 fresh red chillies.
Ingredients B, mix together: 3/4 cup rice vinegar
1/2 cup water
1/2 cup sugar
1 tbsp. salt
Ingredients C, mixed together: 2 cups rice OR white vinegar
2 cups water
1 tbsp. sugar
1 tbsp. salt
Wash the cucumbers and cut off the ends. Julienne the cucumber into strips 2'' long and 1/4'' wide and 1/8'' thick, removing and discarding seeds and soft insides as you go.
Place the cucumber strips in a bowl, sprinkle with salt, mix well and leave aside for 4-5 hours. Rinse, drain and squeeze out as much liquid as you can. Set aside.
In the meantime, you can prepare the pickling juice. Process Ingredients A into a paste, either with a mortar and pestle and brute force, or with a food processor. Set your paste aside.
Heat oil in a wok and fry the ginger till light brown. Add paste A and stir-fry till the mixture turns deep red, becomes fragrant and the oil comes up to the surface.
Add B and bring to a boil. Boil for a minute and remove to a bowl to cool completely.
Boil C in a pot and blanch the cucumbers, cauliflower, carrots and cabbage separately. Spread out to cool on large trays. Heat a wok and stir-fry the vegetables for 1/2 minute with a little bit of the oil from the vinegar mixture, skimmed from the top. Spread on trays to cool. When vegetables are cool, place in a mixing bowl with the pounded nuts, sesame seeds and chilli-vinegar mixture. Mix well, store in bottles and refrigerate.
Achar Achar!!
recipe by Lily Wai Sek Hong
Her recipe was simple and more straightforward.
Ingredients:
Vegetables:
400g cucumber(kirby, japanese or english)
200g carrot
1 pineapple
Vinegar mixture for blanching the vegetables:
300ml vinegar
500ml water
3 tbsp sugar
1 tbsp salt
Ground spices :(Blend until it becomes a paste)
8 shallots
4 cloves garlic
2cm piece fresh turmeric root
2cm piece galangal
3 candlenuts
20 dried chillies (soak in hot water)
2 stalks lemon grass
1 tsp roasted belacan
10?5 tbsp roasted pounded peanuts
3 tbsp roasted sesame seeds
4 tbsp oil
Seasoning :
2 tbsp of tamarind(soak with 4 tbsp water and sieved)
5 tbsp sugar
2 tbsp vinegar
salt to taste
Method:
Quarter the cucumber lengthwise without peeling them. Remove its core and cut into1 inch long strips.
Cut long beans into 1 inch length.
Remove the center stem of cabbage and cut them into 1 inch pieces. Tear the leaves into 2 inch squares.
Julienne carrots into fine strips of 1 inch in length.
Bring water, vinegar, sugar and salt to a boil.
Scald the vegetables following the this order:
1. long beans
2. Cucumber
3. Carrots
4. Cabbage
Remove and drain.
The cucumber and cabbage have to be squeezed to rid of as much excess liquid as possible.
Heat the 4 tablespoons oil in a wok and saute the ground spices until aromatic.
Add seasoning and bring to a quick boil, turn off the heat and allow to cool completely.
Add in all the prepared vegetables. Stir to mix and bottle the acar.
Allow the acar to pickle for a day.
Just before serving mix in sesame seeds and roasted pounded ground peanuts (i throw in the peanut and sesame into the bottle for pickling)
Her recipe was simple and more straightforward.
Ingredients:
Vegetables:
400g cucumber(kirby, japanese or english)
200g carrot
1 pineapple
Vinegar mixture for blanching the vegetables:
300ml vinegar
500ml water
3 tbsp sugar
1 tbsp salt
Ground spices :(Blend until it becomes a paste)
8 shallots
4 cloves garlic
2cm piece fresh turmeric root
2cm piece galangal
3 candlenuts
20 dried chillies (soak in hot water)
2 stalks lemon grass
1 tsp roasted belacan
10?5 tbsp roasted pounded peanuts
3 tbsp roasted sesame seeds
4 tbsp oil
Seasoning :
2 tbsp of tamarind(soak with 4 tbsp water and sieved)
5 tbsp sugar
2 tbsp vinegar
salt to taste
Method:
Quarter the cucumber lengthwise without peeling them. Remove its core and cut into1 inch long strips.
Cut long beans into 1 inch length.
Remove the center stem of cabbage and cut them into 1 inch pieces. Tear the leaves into 2 inch squares.
Julienne carrots into fine strips of 1 inch in length.
Bring water, vinegar, sugar and salt to a boil.
Scald the vegetables following the this order:
1. long beans
2. Cucumber
3. Carrots
4. Cabbage
Remove and drain.
The cucumber and cabbage have to be squeezed to rid of as much excess liquid as possible.
Heat the 4 tablespoons oil in a wok and saute the ground spices until aromatic.
Add seasoning and bring to a quick boil, turn off the heat and allow to cool completely.
Add in all the prepared vegetables. Stir to mix and bottle the acar.
Allow the acar to pickle for a day.
Just before serving mix in sesame seeds and roasted pounded ground peanuts (i throw in the peanut and sesame into the bottle for pickling)
2011年6月19日星期日
台式泡菜1
超脆的台式泡菜
1.把高麗菜洗淨 均勻灑點鹽(等待時間長就少灑 時間短就多灑些)
2.等菜出水 把鹽洗淨 手動擰乾菜(這時菜白白的地方應該還硬硬的 菜還保持一點溼度)
3.備薑絲 辣椒絲 一層白菜 一層絲放到罐子裡(辣度可以自己調)
4.重點來囉!!!! 雪碧和白醋一比一的比例 把罐子剩餘的空間填滿
在冰箱放個半天 就很好吃了~~~
台灣泡菜的文化，是有受到韓國的影響，只是，韓國泡菜都多偏辣居多。但是，台灣做的泡菜也有不像 韓國這麼辣、麻的。就以上面這張照片的泡菜來說，這我們一般都稱之為台式泡菜。用料非常簡單，高 麗菜、胡蘿蔔絲，然後用鹽、大蒜、白醋、糖、辣椒去調味。有的比較講究的，像這盤九豐記的，吃出 來的酸味，就不僅是白醋的酸，應該還有像是梅子或是檸檬的酸，而且因為有辣椒的關係，所以帶點微 辣。而加糖的目的，是要稍為緩和酸味，卻不會明顯的吃出甜味。台式泡菜通常用高山上生產的高麗菜 ，做出來才會清脆鮮甜，用鹽醃過，去除多餘水分，更會讓高麗菜更脆。然後再依照個人口味，依序加 入醋、梅子、檸檬、糖、辣椒等去調味。要酸點的，白醋、梅子等加多一點，要辣一點的辣椒放多一點 。但是，不管每一家怎麼做，都是帶酸和微辣，但不會甜，甜的泡菜誰要吃？所謂的甜也是青菜本身的 甜味，絕對不是加糖的那種甜啦。但是，台式的酸辣和韓國泡菜的酸、辣等級是不同的，口味也不同。 韓國的較霸道些，台灣的泡菜就較清爽。尤其是做好以後，再冰鎮過後，真的是冰冰涼涼、酸酸辣辣， 口感清脆爽口，真的很好吃。可以當正餐（午、晚餐）的餐前小菜，或是吃飯、吃麵配著吃，甚至是偶 爾拿來當零食小嚐一下。但是絕對不會有人想拿泡菜來當「清粥小菜」的，不是像Wiki上面寫的， 早餐配粥吃的小菜，不是的。早餐吃得較清淡，不會太酸也不會太辣的。
台灣泡菜的文化，是有受到韓國的影響，只是，韓國泡菜都多偏辣居多。但是，台灣做的泡菜也有不像 韓國這麼辣、麻的。就以上面這張照片的泡菜來說，這我們一般都稱之為台式泡菜。用料非常簡單，高 麗菜、胡蘿蔔絲，然後用鹽、大蒜、白醋、糖、辣椒去調味。有的比較講究的，像這盤九豐記的，吃出 來的酸味，就不僅是白醋的酸，應該還有像是梅子或是檸檬的酸，而且因為有辣椒的關係，所以帶點微 辣。而加糖的目的，是要稍為緩和酸味，卻不會明顯的吃出甜味。台式泡菜通常用高山上生產的高麗菜 ，做出來才會清脆鮮甜，用鹽醃過，去除多餘水分，更會讓高麗菜更脆。然後再依照個人口味，依序加 入醋、梅子、檸檬、糖、辣椒等去調味。要酸點的，白醋、梅子等加多一點，要辣一點的辣椒放多一點 。但是，不管每一家怎麼做，都是帶酸和微辣，但不會甜，甜的泡菜誰要吃？所謂的甜也是青菜本身的 甜味，絕對不是加糖的那種甜啦。但是，台式的酸辣和韓國泡菜的酸、辣等級是不同的，口味也不同。 韓國的較霸道些，台灣的泡菜就較清爽。尤其是做好以後，再冰鎮過後，真的是冰冰涼涼、酸酸辣辣， 口感清脆爽口，真的很好吃。可以當正餐（午、晚餐）的餐前小菜，或是吃飯、吃麵配著吃，甚至是偶 爾拿來當零食小嚐一下。但是絕對不會有人想拿泡菜來當「清粥小菜」的，不是像Wiki上面寫的， 早餐配粥吃的小菜，不是的。早餐吃得較清淡，不會太酸也不會太辣的。
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