Fried grass and shrimp balls with Malay scenery
Recipe introduction
~ ~ Spicy ~ Spicy ~ Spicy ~ ~
material
(1) Fried grass shrimp balls
Black shell grass shrimp? 1 kg+
Lettuce? 3 keshu
# Pickled sauce:
Fried shrimp powder150g (half bowl)
Chopped green onion? 2 pieces
Eggs? 1 capsule
Corn flour? 1 teaspoon
Sugar? 1 teaspoon
Salt 1 teaspoon
A little red pepper powder
fresh water
Homemade "attractive hot sauce"
(2) Malay scenery
Water spinach (Kangkang) 600+ g
edible oil
Jiang Qing
# Stir the Chili sauce. (CIRI·BOH)
3 strips of dried Chili peppers
3 cloves of garlic
Two slices of ginger
3 shallots
Belacan has a small number of fingers (strong smell)
3 capsules of Shiguzai Buah Keras (optional)
Drinking water 1/3 cups
[Malacca morning/night market vegetable stalls or supermarket vegetable department are readily available. ]
The pot is about 200g g. RM5.oo, very convenient.
working methods
(1) Fried grass shrimp balls
Shell the grass shrimp, cut a knife on the back of the shrimp, discard the intestinal mud and wash it. (Dry water control)
Put it in a bowl and mix well in the marinade.
Then prepare (2). Malay scenery
Wash Ipomoea aquatica and cut into sections. Stir in Chili sauce.
Heat oil in a pot and roll up bubbles. Knead the pickled grass shrimp into a ball by hand.
Fry one by one in the oil pan, and push the shrimp balls in sequence with a wooden flat spoon.
But 10 minute turns golden yellow, and the oil is drained. Serve in a lettuce tray.
Use "tempting hot sauce".
Heat the wok by the stove, and then scoop half a spoonful of fragrant and hot fried Chili sauce (CIRI·BOH).
When the spicy taste is pungent, pour the water spinach (Kangkong) and stir-fry until it is soft and fragrant.
Sprinkle a few drops of sauce to improve the taste after the flameout. Put it on a plate.
Blog: http://www.wretch.cc/blog/chinny65
Malaysia's rice
Recipe introduction
[KETUPAT rice]-Generally, coconut leaves are woven into small squares and wrapped in rice. It is natural, healthy and delicious. Since 1990, that is, ketupat(nasi impit segera), small plastic bags have been introduced, which is natural and convenient. Of course, the taste is definitely not as good as coconut leaves, and the harm of plastic is well known. However, this delicious little rice is only invited to my table on National Day every year. (Rendang AYAM & ampNASI IMPIT SEGERA)
material
Rendang chicken 1 pot (cooking ingredients/methods are the same as the previous "Mori Meilan Rendang chicken")
Peanut crumbs 1 plate (only added when enjoying in the seat)
Nasi imp it segera1bag (30 packets)
Boiled ABCD soup 1 pot (potato, carrot, onion and tomato) soup
A few banana leaves (washed)
working methods
1, put the instant rice in small packages into the rice cooker and add water. Instructions are attached to the packaging bag.
2. Add a small bundle of vanilla leaves and a bowl of coconut milk, then sprinkle with a tablespoon of salt. The method is the same as ordinary cooking.
3. After cooking, pour it all into a sieve to control the hot water.
4. Cut the cross (1/4) block with a knife only after cold cutting.
5. Put Rendang chicken and soup on the table, and spread a banana leaf in front of the table as a plate. Have a happy meal together.
Malaysia Zhazha
Recipe introduction
Malaysia
material
50g of raw plum beans, 50g of red beans, 50g of mung beans and 50g of kidney beans, 50g of sago 1 bag, 50g of coconut milk 1 can and 50g of condensed milk 100ml.
Sweet potato 1
working methods
1 Soak all beans for more than 3 hours; Because kidney beans are relatively large, they are cooked in a pressure cooker first;
2 Cook plum beans, red beans and mung beans in turn;
3. Cook the cut sweet potato;
4 Cook sago until it is transparent, and then wash off the starch with clear water.
5 pour all rotten beans and sweet potatoes into the pot, add a little water and boil;
6. Join sago;
7 add condensed milk and coconut milk, if it feels sweet, add sugar in moderation;
8 The boiled dregs are sweet and delicious.
skill
The authentic method is more complicated, and this is an improved version.
Malaysian vegetarian quinoa
Recipe introduction
Quinoa and dried soybeans make this sauce. You can change the amount of water according to your preference to make the sauce wet or dry. This dish is very suitable for vegetarian friends who want fast and delicious food and there is no fresh food in the refrigerator!
material
355 ml of water, ingredients: 55 g of dried soybean (containing plant protein), peanut butter 15 g, canned coconut milk oil 15 ml, half a bird's eye pepper, seeded, mashed, half a onion, diced, 1 g chopped coriander, that is, 85 g of cooked quinoa, salt.
working methods
1. Boil half a glass of water, pour it into a bowl, and then mix in dried soybeans, peanut butter, coconut milk, hot sauce, onion and coriander. Keep the bowl hot when cooking quinoa.
2. Boil the quinoa and the remaining glass of water in a pot. Reduce the heat, cover and cook for 15 minutes, or until quinoa is fluffy. Add the mixture of soybean and peanut butter, and add some salt and pepper.