開胃年菜食譜合集

美食.烹飪     2022年12月20日

娘惹阿扎魚 Nyonya Acar Fish (Acar Hu)

材料: 4條 黃尾鰺(俗稱色拉魚) 2湯匙 黃姜粉 1茶匙鹽 **混和均勻,腌制半小時,過後以中火炸熟至金黃香脆,撈起,瀝除油份,備用 輔料: 100克 老薑(切絲) 2小塊 黃姜 (切片) 5-6瓣 蒜頭 (切片) 2條 紅辣椒 (切段) 3 青辣椒 (切半) 調味料: 4湯匙 白醋 1茶匙 鹽 5茶匙 白糖 少許 阿三膏 (擠水,備用)

Nyonya Acar Fish (Acar Hu) Ingredients: 4 Yellowtail scad (commonly known as Ikan Selar Kuning) 2 tbsp turmeric powder 1 teaspoon salt **Mix and evenly, marinate for half an hour, then fry over medium heat until golden brown and crispy, pick up, drain off the oil, set aside Other ingredients: 100g ginger (shredded) 2 small pieces turmeric (sliced) 5-6 cloves garlic (sliced) 2 red chillies (cut into pieces) 3 green chillies (cut into half) seasoning: 4 tablespoons white rice vinegar 1 tsp salt 5 tsp sugar A little Asam Jawa paste (squeeze juice, set aside)

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馬來香辣雞 Ayam Masak Merah / Malay Spicy Tomato Chicken

材料A: 800g 雞腿和雞肉 1湯匙 黃姜粉 1茶匙 鹽 材料B (辣椒糊): 15條 辣椒干 剪段 (熱水泡軟) 5瓣 蒜頭(去衣切小塊) 4粒 小蔥頭(去衣切小塊) 1粒 大蔥頭(去衣切小塊) 1段/20克 姜 (去衣切小塊) 1段/20克 南姜 (去衣切小塊) 2條 香茅 材料C(調味): 20克 阿三膏 (加入一些水) 50克 馬六甲椰糖 1湯匙 蚝油 2湯匙 番茄醬 1茶匙 鹽 其他: 1粒 大蔥 (切片) 1粒 大蔥 (切圓片) 3條 咖喱葉

The Malay Spicy Tomato Chicken I made today is a very popular traditional Malay dish. It looks red, but it is not very spicy. It is a very appetizing Malay dish with delicious colors and flavors. It is not difficult to make. ! Ingredients A: 800g chicken legs and chicken 1 tbsp yellow turmeric powder 1 teaspoon salt Ingredients B (chili paste): 15 dried chilies (cut in sections and soak in hot water to soften) 5 cloves garlic (cut into small pieces) 4 small shallots (cut into small pieces) 1 big onion (cut into small pieces) 1 section/20g ginger (cut into small pieces) 1 section/20g southern ginger (cut into small pieces) 2 lemongrass Ingredients c (seasoning): 20g Asam jawa (add some water) 50g Gula melaka /Palm sugar 1 tbsp oyster sauce 2 tbsp tomato paste 1 teaspoon of salt other: 1 big onion (sliced) 1 big onion (cut into round slices) 3 sticks curry leaves

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【腌制黃瓜鳳梨 】 Pickled Vegetable 簡單一拌的開胃菜,上桌就掃光【腌制黃瓜鳳梨 】 Pickled Vegetable

食材: 適量 黃梨(切小片) 1條 黃瓜 (去籽,切條) 半條 紅蘿蔔 (切條) 2粒 大蔥 半粒 (切圈) 2條 大辣椒 (切小段) 5湯匙 白醋 4湯匙糖 Ingredients: Pineapple (cut into small pieces) 1 cucumber (seeded and cut into strips) Half a carrot (cut into strips) 2 onion (cut into rings) 2 large chili peppers (cut into small pieces) 5 tablespoons white vinegar 4 tablespoons sugar

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媽媽的古早味食譜,馬來西亞風味豬腳醋 How to cook Black Vinegar Pork Trotter / Pork Knuckle Vinegar

材料: 1隻 豬腳 (約1.5公斤,砍塊) 半支 黑醋 (約 140ml) 半支 添丁甜醋 ((約 250ml) 200克 姜 (切小塊,拍扁) 2 粒 蒜米 (拍扁) 7-10條 辣椒干 60克 冰糖 半茶匙 鹽 大約 400ml 清水 **另外準備少許蔥/和姜讓豬腳去除腥味 **豬腳醋 可以根據自己喜歡的酸甜度調整。

How to cook Black Vinegar Pork Trotter / Pork Knuckle Vinegar Ingredients: 1 Pork knuckle (about 1.5 kg, chopped into pieces) Half a stick of black vinegar (about 140ml) Half a diced sweet vinegar ((about 250ml) 200g ginger (cut into small pieces, pat flat) 2 pieces garlic rice (beaten flat) 7-10 dried chili 60g rock sugar 1/2 teaspoon salt About 400ml water **In addition, prepare a little green onion and ginger to remove the smell from the pig'knuckles ***Pork knuckle vinegar can be adjusted according to the sweetness and sourness you like.