Nasi Lemak 马来椰浆饭

3人份
Ingredients 用料 - Coconut Rice

1.5 cups	Rice白米
100 ml	Coconut milk 椰浆
5 stalks	Pandan Leaves 斑斓叶
1/2 teaspoon	Salt 油
1 Cup	Water 清水

aMethod 做法
1. Wash rice. Drain. Pour coconut milk, salt and water and mix well with rice.
2. Wash and tie pandan leaves into a knot. Add into rice mixture.
3. Cook in rice-cooker.

Ingredients 用料 - Chicken

6 pieces	Chicken Wings
1 tablespoon	Belacan Chilli 巴拉煎辣椒
1 tablespoon	Sugar 白糖
3 tablespoons	Soya Sauce 酱清
1 tablespoon	Sesame Oil 麻油
A stash	Pepper 胡椒粉
5 slices	Ginger 姜片
3 tablespoons	Plain Flour (or Korean Flour for deep-frying) 面粉
1	Egg (beaten) 鸡蛋
Alot	Oil (for deep-frying) 油

Method 做法
1. Wash chicken wings, drain off excess water.
2. Marinade chicken wings with belacan chilli, sugar, soya sauce, sesame oil, ginger and pepper, for 2 hours (or overnight).
3. Heat up oil for deep frying.
4. Dip marinated chicken wings into egg, then flour, and straight into oil pot. Deep fry until cook (chicken wings turn golden brown).

Other (Optional) side dishes
1. Cucumber
2. Ikan bilis and peanuts
3. Fried cabbage

Comments

Korean ChapChae 韩式冬粉 잡채

4人份 Ingredients 用料 250g Korean Vermicelli 韩国冬粉 200g Pork Loin Meat 梅(猪)肉 1 Red Bell Pepper 红灯笼椒 10 Medium Size Fresh Shitake Mushroom 冬菇 1 Large Onion 洋葱 3 cloves Garlic 蒜蓉 4 tablespoon Soy Sauce 酱清 2 tablespoons Sugar 白糖 A little Pepper 胡椒粉 A pinch Sesame 芝麻 Method 做法 1. Cut meat into slices. Marinate meat with soysauce, sugar and a little pepper for 15 minutes. 2. Soak vermicelli in hot water for 15 minutes (till soft). Drain. 3. Heat oil in wok. Fry garlic and onion till brown. Fry meat till cooked. Add in mushroom and bell pepper till cook. Add in vermicelli and semame, stir well. Add pepper to taste.

Shrimps with Zucchini Pasta

3人份 Ingredients 用料 150g Pasta 2 tablespoons Olive Oil 橄榄油 12 pieces Medium Prawns 中虾 4 cloves Garlic (sliced) 蒜片 2 tablespoon Fresh Lemon Juice 柠檬汁 1 Zucchini (cut into thin slices) 西葫芦 A dash Pepper A pinch Salt Method 做法 1. In a large pot of salted water, lightly boil the pasta for about 5 minutes. Drain the water, run over tap water. Set aside. 2. Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. 3. Heat wok with olive oil. Fry garlic until light brown. Fry prawns until they turned from gray to white / red, which indicates that they are almost cooked. Add zucchini and fry well. Add some water. Add lemon juice, salt and pepper. Mix well. 4. Add pasta and stir-fry lightly. Serve.

Tom Yum Goong

3人份 Ingredients (Soup Base) 汤头用料 16 Prawns 虾 5 slices Ginger 姜片 2 litres Water 水 Method to prepare soup base 汤头做法 1. De-shell the prawns. Wash the shells. 2. De-vein the prawns. Add 1 teaspoon of salt to the prawns and mix well. Set aside (in the refrigerator) 3. Bring the water to boil in a pot. Add prawn shells and ginger to boil. Simmer for 1 hour. 4. Drain the soup, discard the shells. Set aside the soup base. Ingredients 用料 6 stalks Lemongrass 香茅 2 stalks Kaffir Lime Leaves 青柠叶 2 pieces Galangal 高良姜 5 tablespoons Lime Juice 柠檬汁 2 Green Chillis 青辣椒 3 tablespoons Thai Tom Yum Goong Paste (Holly Farm Brand) 1 bowl Straw Mushrooms Method 做法 1. In the soup base, bring to boil with lemongrass, kaffir lime leaves galangal and green chillis. Simmer for 15 minutes. 2. Add straw mushrooms and prawns into the pot. Bring to boil. Add lime juice and Thai Tom Yum Goong Paste. Stir well. Serve.

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