叁巴蛋 (Sambal Telur)

 

叁峇蛋(Sambal Telur)是很家常快捷的一道菜,配上热腾腾的白米饭,或者简单的炒米粉炒面就很好吃了。

今天做了閩南咸飯,這個叁巴蛋做配菜最棒啦!
材料:
4粒 水煮蛋
2 大匙 多用途馬來叁峇酱 
1/2 只洋葱
1/3 杯 椰浆
1/4 杯 豌豆
1 根香茅
1 片 疯柑叶(Kaffir Lime Leaf)

 


1. 把洋葱切圈,豌豆洗净,香茅切段拍扁。把水煮蛋剥壳,切半備用。

2. 锅里下油,把三峇酱、香茅、疯柑叶爆香。。加入椰奶,一杯水,煮滚,然后加入糖和盐调味。然后倒入豌豆收汁。

3. 把煮好的叁巴醬淋到雞蛋上即可。

 

English – Sambal Telur

荷叶饭


This Lotus Leaf Rice is a very common dish served at Chinese wedding dinner back home. It is normally served last to ensure all the guests are well fed. 

It is a very thoughtful arrangement and I always love the taste and fragrance derive from lotus leave.

荷叶糯米饭经常是家乡吃酒席的时候的最后一道菜。因为道糯米饭吃下去,客人肯定吃得尽兴,让客人吃得肚圆地离去,是每个婚宴主人家的心意。



Ingredients:

3-4 pieces of Dried Lotus leaves 


For the rice:

3 cups Thai Sticky rice

2 tbsp Fried shallot + 3 tbsp of Shallot Oil or 1/4 cup of sliced shallots

1 tbsp Oyster sauce

1.5 tsp Sugar

1 tsp Sesame oil

1 tbsp Light Soya sauce

1.5 tsp Dark Soya sauce

1/2 tsp of Pepper powder

1/4 tsp of Chinese five spice

Salt to taste

1.5 Cup of Chicken stock  (or a little stock cube with 1.5 cup of water)


For stuffing:

250 g Chicken Thigh  (Cut into 1×1 inch pieces)

8-10 Dried mushroom (Soaked in water and remove the stem)

1 link of Chinese sausage  (Soaked, skin removed and slice)

2 tbsp Dried Shrimp  (Soaked in hot water)

1 tbsp of Minced garlic

1/2 tsp Salt

1/4 tsp Pepper powder


材料:

3-4 片 干荷叶


糯米饭:

3 杯 糯米

2 大勺 葱酥和葱油 或1/4杯的红葱切片

1 大勺蚝油

1.5 小勺 糖

1 小勺 麻油

1 大勺 酱油/生抽

1.5 小勺 老抽/黑酱油/晒油

1/2 小勺 胡椒粉

1/4 小勺 五香粉

适量 食盐 

1.5 杯 鸡汤 (或1/2块鸡精块加1/5杯水)


内馅:

250 g 鸡腿肉  (切块)

8-10 朵 香菇 (泡发,如果香菇比较大可以切半)

1 根 腊肠 (泡水去肠衣,切片)

2 大勺 虾米  (泡软)

1 大勺 蒜蓉

1/2 小勺 食盐

1/4 小勺 胡椒粉


1. Soaked the dried lotus leaves in warm water for about an hour, cut the stem part using a scissor, cut it into 4 equal parts, each part should be able to cover the rice bowl and able to be folded over all the ingredients when it is stuffed in the bowl, measure it before you start wrapping.


2. Wash the sticky rice thoroughly. Fry shallot in a wok with 1-2 tbsp of oil until golden in color, add drained sticky rice and stir fry for a few minutes. 


3. Season with oyster sauce, dark soya sauce, sugar, sesame oil, light soya sauce, pepper, five spice and salt. Add 1.5 cups of chicken stock and continue to cook for 10 minutes until all the stock absorbed by rice.


4. Meanwhile, add a little oil in a cooking pan to stir fry minced garlic until fragrant. Add the dried shrimp (drained) and fry for about 2 minutes before adding the chicken pieces, stir till the chicken changes colour, add Chinese sausage and mushroom.


5. Continue cooking for another 2-3 minutes. Season with salt and pepper. 


6. Gather all the ingredients and start wrapping the rice. Place around 1/2 cup of rice and fillings onto a piece of lotus leaf, lightly press the rice so that it stuffed, wrap the lotus leaf up to form a pocket.


Note: For those who like the rice softer, sprinkle some water before wrapping.


7. Place all wrapped rice in a bamboo steamer, and steam at high heat for 1 hour.


1. 把荷叶泡软,剪去梗后每片剪成4张一样大的荷叶,宽度差不多是可以放到一个饭完上,然后可以在填满材料之后可以很好的覆盖材料就可以了。


2. 糯米洗净,锅里先炒香红葱酥,倒入糯米后加入蚝油、老抽 、糖、麻油和酱油 、胡椒粉 适量、五香粉适量、盐适量翻炒好,倒入电锅,加入高汤 1.5杯(可用水和鸡精粉代替)继续炒至水份被米粒吸干为止。


3. 准备鸡肉馅,锅里下点油,把蒜蓉倒入炒香后倒入虾米翻炒,加入鸡肉块炒至变色后加入香菇和腊肠,下盐和胡椒粉调味。盛起备用。


4. 把材料都准备好,在案板上铺上一片荷叶,铺上糯米,鸡肉、香菇、虾米和腊肠把荷叶折好,成一个方包。

注:喜欢吃软一点的可以在糯米上洒点水。


5. 把包好的糯米饭放到蒸笼里,入蒸笼蒸一个小时。

 



欢迎到我的新浪博客玩–

http://blog.sina.com.cn/s/blog_67f589f40102wm1r.html


姜葱火鸡片

 

前两天去Wholefood的时候看见火鸡腿肉打折,买了一盒回来,做姜葱火鸡片,这个做法也可以做鹿肉、猪肉、牛肉、鸡肉和鱼肉。都很好吃哦!

 

材料: 
200 gm 火鸡腿肉,去皮切片
1/2 寸姜 切片
2 根青葱,切1.5 寸长段
2 瓣蒜瓣 切片
1/2 只小洋葱,切片  Optional
1-2 干或新鲜红辣椒  Optional
1 tsp 蚝油
1 tsp 甜酱油/sweet soy sauce ( I used ABC brand)
2 tsp 生抽/酱油
1 tbsp 米酒 或 米淋

腌料:
1 tbsp 料酒/花雕酒
1/4 tsp 食盐
一撮 胡椒粉
1/2 tsp 麻油/香油
1 tsp 薯粉

 

 

1. 把火鸡肉切薄片,加入腌料腌半个小时。

2. 锅里下点油,热了之后倒入腌好的火鸡肉,滑开变色就盛起备用.

3. 然后爆香姜片和蒜片,下辣椒干翻炒一下,然后倒入火鸡片  倒入耗油和酱油调味 洒一点点的甜米酒,然后快速把洋葱和葱段倒入翻匀,就好了。

注:如果是牛肉和猪肉可以加点嫩肉粉

 

English – Ginger Spring Onion Turkey Stir-fry

番薯蛋

番薯蛋是家乡一个很普遍的零食,是每次去Pasar Malam或者斋戒月的开斋摊子一定要买的一个甜食。 今天做好了给隔壁阿姨送了一盘过去,她的儿子拿起来吃了一口就说。。。“这是马来西亚甜甜球哦!好吃!"
我觉得它比donut要好吃啦!

This sweet potato donut is a very common snack in Malaysia, it is mostly available in pasar malam (night markets)and food stalls, a good snack over afternoon.

I bought very good sweet potatoes few days back and made these balls for teatime. I sent a plateful over to my neighbour, her son had a bite and said “This is Malaysian donut, nice!".

材料:
200克 番(红)薯(什么颜色的都可以)
1/4 杯 面粉  (面粉和薯粉的量可以根据番薯的粘度调整)
1 tbsp 木薯粉  
1 tbsp 糖
1/8 tsp Baking soda  
糖粉(caster sugar)适量  可无

Ingredients:
200 gm Sweet potatoes (any colours)
1/4 cup  All purpose flour (All purpose flour and starch can be adjusted according to the consistency of dough)
1 tbsp Corn starch/tapioca flour
1 tbsp sugar
1/8 tsp Baking soda
Some caster sugar for dusting  optional

 

1. 把番薯削皮,蒸软,然后压成泥, 把面粉、薯粉、糖和 Baking Soda加入,和成软软的面团。  

2. 手掌抹一点点油,用一个茶匙掏出面团搓成丸子状,如果面团比较粘是很正常的,基本上只要能搓成丸子就好了。  

3. 然后把油热到差不多7-8成的时候,转中火,下番薯蛋,中火慢慢的炸成金黄色,差不多要7-8分钟的模样,如果一下锅很快就变色就表示油温太高了,最好先用一小团粉试试看。  
4. 沥干油之后,即可食用。也可以撒上糖粉吃。

1. Peel, cut and steam sweet potatoes until soft, mashed and add all purpose flour, cornstarch, sugar and Baking Soda to make a soft dough。

2. Spread a little oil on palm, take out some dough using a small teaspoon, make it into a small ball, the dough is quiet sticky, so do not worry about it being too soft, as long as the dough could hold together to form a ball, it should be fine.

3. Heat oil at medium heat, test the temperature using a small dough, if it turned brown instantly, the oil is too hot, it should start bubbling and the dough should float on the oil, fry the balls until golden brown in color.

4. Drain excess oil, set it on a plate, sprinkle caster sugar on top, Serve warm.

欢迎到我的英文博客玩 –

叁巴甘榜鱼

我不久前重做了外婆的排骨粥然后把照片放到我的面子书上,表妹盈看见后问我是否记得外婆常做的辣椒甘榜鱼。

外婆嗜辣,几乎顿顿饭无辣不欢,做的辣酱特别的香辣,浇在炸得酥酥的甘榜鱼上,更是美味。我小时候不太能吃辣,却特别喜欢外婆的这款辣椒鱼,我会把鱼肉挑出来用勺子压碎,加上一小勺的辣酱和米饭拌着吃,一边辣得流泪一边大口喝水,满满的都是回忆哦!

I made Ribs Congeenot long ago and posted the picture on my FB page, it was my maternal grandma’s recipe, my cousin Yin saw that and asked if I remember the Chili/Sambal Mackerel that grandma used to make.It brought back so many memories when she mentioned this dish, I was very young and was still learning to eat spicy food, a little of this sambal paste with fish will have to be eaten with lots of white rice for me. I will fold a little of the sambal paste in the rice with some crushed mackerel and enjoyed it like I would with fried rice.

材料: 
2-3 条 甘榜鱼
1/4 小勺 黄姜粉
1/4 小勺 食盐
食油 适量
1 只洋葱切丝/圈

辣椒糊:
10 只 小红葱
3-4 瓣 蒜瓣
12-15只/35 克左右的 辣椒干 (热水泡十分钟)
1 小勺 虾酱 (belachan)
1/2 小勺 罗望子汁(Tamarind Paste)或 1 大勺 柠檬汁
1 小勺或适量 盐
1/2 小勺 糖

3 大勺的 多用途叁巴酱

Ingredients: 

2-3 Indian Mackerel (gutted and cleaned)

1/4 tsp turmeric powder

1/4 tsp salt

Cooking oil for frying

1 bombay onion sliced into rings

For Chili paste:

10 Shallots

3-4 cloves of garlic

12-15/35 gm of dried red chilies (soaked in hot water for 10 minutes)

1 tsp belachan/Shrimp paste

1/2 tsp Tamarind Paste or 1 tbsp Lemon/lime Juice

1 tsp salt or to taste

1/2 tsp sugar

OR

3 tbsp of  Homemade Sambal Tumis

1. 把鱼清理干净后抹干撒点黄姜粉和盐,腌十分钟。

2. 把红葱剥皮,辣椒干用热水泡软,虾酱切碎。把这三个材料用搅拌机加半杯水搅拌成糊状。把搅拌好的辣椒糊倒入锅里加3 大勺油炒香,兑水的罗望子汁,糖和盐煮滚,煮干至锅边泛油,加入洋葱丝煸软。

锅里热上2大勺的食油,加入三大勺自制的多用途叁巴辣椒酱煸香后加入洋葱丝,炒软即可。可根据口味加盐,糖或酸子/罗望子汁调味。

3. 把鱼入锅煎香。盛到盘子里。 把辣椒糊铺在上头即可。

1. Clean and pat dry the Mackerel, marinate with turmeric powder and salt for 10 minutes.2. Blend together shallot, dried chillies and shrimp paste to form a thick paste. Heat 3 tbsp of cooking oil in a pan, add the chili paste and cook until oil separated at the side. Add some water with tamarind paste/lemon or lime juice. Season with sugar and salt, cook again until oil breaks, stir in onion rings, cook until onions become soft.

OR

Heat up 2 tbsp of oil in a pan, add 3 tbsp of Homemade sambal tumiscook until oil breaks, stir in onion rings, cook until onions become soft. Adjust taste with salt, sugar or tamarind paste if needed.

3. Deep fry mackerel until crisp, place it on a plate and spread the sambal paste over the fish. Serve with white rice.

欢迎来我的英文博客玩 – 
http://www.echoskitchen.com/2016/04/sambal-ikan-kembung.html#more

 

香辣茄子泥 (Baigan Ka Bharta)


喜欢吃茄子的朋友可以试试这个北印度很有名的茄子泥,是配囊和面饼的好东西。

材料:

1 个大茄子
1/2 杯豌豆
1/2 只洋葱
1 只番茄
2 只小辣椒
1/2 tsp 辣椒粉
1/2 tsp Garam Masala
1/4 tsp 黄姜粉
盐适量

预热烤箱至375度,把大茄子洗干净擦干之后抹上一层薄薄的油。



把茄子入烤箱烤45分钟,间中翻一次面,然后拿出来稍微冷却之后,把茄子皮剥开,把瓜蒂切去,然后拿个叉子或者压土豆泥的masher把茄子稍微压成泥,备用



把番茄、辣椒和洋葱搅拌成糊装



锅里下一大匙油,把番茄和洋葱糊炒至泛出红油,然后加入1/2 tsp 辣椒粉、
1/2 tsp Garam Masala 、1/4 tsp 黄姜粉和盐翻炒一分钟。

然后倒入茄子翻炒一分钟,再倒入豌豆一起煮大约3-5分钟,就好了。



成品:



另外一个做法是不加豌豆,把茄子泥装碗之后,在一口小锅里,加入一大匙的Ghee,油七层热之后,加入孜然和芥末籽爆香,然后把油淋在茄子泥表面,加上芫荽装饰。



For English,英文版请看 –> Baigan Ka Bharta

孟买小食 Pav Bhaji


 
Pav Bhaji就字面上来翻译直接就是蔬菜和包子一起吃的意思,是印度中部靠近孟买一带的小食。

刚到印度的时候我一直以为pav (念pao)是中国包子翻译过去的,一直很好奇到底一个中国包子的名字是怎么传到印度中部的呢?

后来以为孟买的朋友解释说Pav在Marathi(印度中部语文)的意思是四分之一的意思,以前在印度面包店做的小餐包一般都是四个成一块的,因为Pav Bhaji不是正餐,是小点,所以一般卖的时候就是一个小餐包,一点蔬菜沾着吃,所以就有了四分之一餐包和蔬菜(Pav Bhaji)的叫法了。

材料:
马铃薯一只
胡萝卜半只
花菜半杯
豌豆半杯
四季豆半杯
番茄一只
洋葱一只
青辣椒两只
Butter 半条

1茶匙Garam Masala
姜蒜蓉一茶匙
半茶匙姜黄
1茶匙辣椒粉
1.5 茶匙芫荽粉
半茶匙孜然粉
1 茶匙糖
1茶匙孜然
1 Tbsp 番茄酱

盐适量

首先把蔬菜洗干净切块



加一点盐和刚刚没过蔬菜的水高压8-10分钟,然后用用压土豆泥的smasher 把蔬菜稍微压碎



高压蔬菜的时候另外一口锅里下3 tbsp的butter,然后炒切碎的洋葱,洋葱变色之后倒入一茶匙的姜蒜蓉,和一茶匙的糖,然后倒入切丁的番茄和切碎的青辣椒

等番茄炒软了,看见红油之后把1茶匙Garam Masala、半茶匙姜黄、1茶匙辣椒粉、1.5 茶匙芫荽粉、半茶匙孜然粉、1茶匙孜然全加入翻炒大约一分钟,然后倒入刚刚压好的蔬菜



加盖中火煮10分钟,至稠稠的,这个时候倒入番茄酱和盐,调味



做好了Bhaji,就准备Pav,就是买来的餐包,对半切开,抹上Butter在平底锅里烤香,就可以了。



孟买小食。。。Pav Bhaji


For English 英文版 click –> Pav Bhaji

猪肉干/肉脯

肉干是在马来西亚的时候过节必定要有节庆美食。记得有一年农历新年前,我到茨场街的“我来也”肉干行排队买肉干,居然排了三个小时,马来西亚人对肉干的喜爱程度,可见一斑。

这是我用自制的红糟制作的猪肉干, 颜色漂亮而且味道特别好,根本不需要色素哦!

材料:
600 克 猪绞肉
2 tbsp 鱼露
1 tbsp 红糟
1 1/2 tbsp 生抽/酱油
2 tsp 黑酱油/酱油膏/晒油
1/3 杯 + 2 tbsp 糖
少许油

1. 首先把所有的调味料和绞肉拌匀,一个方向搅拌上劲,呈起胶状。备用。

(注:如果用的是市售的红糟,因为已调有咸味,请把生抽和鱼露的用量酌量减少。)

2. 准备一张锡箔纸,还有一个干净的塑胶袋(剪开),也可用保鲜纸,我个人觉得塑胶袋比保鲜纸好控制。
3. 在锡箔纸上喷上或抹上一层薄薄的油,中央放上1/2杯的绞肉,盖上塑料袋,先用手慢慢的推开,然后再用擀面杖轻轻擀平,这个步骤是为了让肉干的厚度平均,烤出来的口感才会比较好。建议把肉擀成3mm厚,5 x 5 寸大小,这样烤制出来的肉干口感最好。
4. 把塑料袋拿开,把锡箔纸搬到一个烤盘上,入烤箱Broil/上火高火烤制 8 分钟. 8 分钟后拿出来,这个时候会有很多肉汁溢出,把肉脯翻面,放置一旁, 然后开始杆制第二片肉干。
5. 等第一盘的肉干已经把刚刚流出来的肉汁又都吸收回去的时候,再次入烤箱 Broil 高火档,烤8-10分钟,直至有碳烤的效果,颜色漂亮就好了。冷却切片。
当零嘴,夹面包都很好吃,是看电影时的好伴侣喔!

English — Bak Kwa/Chinese Pork Jerky