Question 1: What is pandan leaf? Pandan leaf is called Pandan in Indonesian. It is very famous in Indonesia, Malaysia, Singapore and other places. Pandan leaf is a tropical green plant with a certain A very unique natural aroma that adds a fresh, sweet taste to food.
Question 2: The main value of pandan leaves. Pandan leaves, also called seven-leaf orchid leaves, or pandan leaves, are commonly used spices in Southeast Asian cuisine, such as salat, It is used in coconut rice, etc., and is also the source of the flavor of kaya. It is used to cook curry and make the curry taste more fragrant. Or when kneading glutinous rice balls, pandan leaves are also squeezed to make pigment. This plant is common in Malaysia and India and is commonly used in cooking. In addition, pandan can also be used to make Nyonya cakes or Malay cakes. There are two types of pandan. One is the one with small leaves and a strong fragrance. Its juice is specially used to make snacks and dessert drinks, such as Celepon (glutinous rice flour mixed with other starches to form a dough with palm sugar balls inside. Sprinkle grated coconut on top), Kue Kejongkong (pudding made with starch and coconut juice), Bubur Dawat or Cendol (a drink cooked with starch, squeezed out through a metal grate with small holes, added with palm sugar and diluted coconut juice) are all With its juice as the main ingredient, it is fragrant. Indonesians love it so much that they even pick a piece of pandan when cooking and cook it together with the rice. After the rice is cooked, it will be fragrant and the rice will be soft and cooked. There is also a type of pandan with large leaves that is specially used to make rice dumplings. There is also pandan in Thai restaurants, which is used to wrap it and then deep-fried. It is really eaten in the mouth and has no fragrance at all. Medicinal value: Pandan leaves can treat depression. Its juice is green organic matter, rich in antioxidants, and has the effects of relieving heat, cooling and removing internal heat, soothing, calming and relaxing muscles and joints. Pandan leaves are said to be a plant native to Malaysia, called Pandan. It is shaped like a banana leaf with parallel veins. It is used to cook curry to make the curry taste more fragrant. Or when kneading glutinous rice balls, pandan leaves are also squeezed to make pigment. This plant is very common in Malaysia and is commonly used in cooking. But it is not very clear whether it can cure kidney disease
Question 3: What is pandan juice? Pandan juice is the juice squeezed from pandan leaves.
Pandan, commonly known as pandan or pandan leaves, is divided into two types. One is the small-leaf type with a strong aroma, and its juice is specially used to make snacks and dessert drinks, such as Celepon (glutinous rice flour is mixed with other starches to form a dough, with palm sugar balls inside, and grated coconut is sprinkled on top) , Kue Kejongkong (pudding made with starch and coconut juice), Bubur Dawat or Cendol (a drink cooked with starch, squeezed out with a small hole metal grate, added with palm sugar and diluted coconut juice) all use its juice as the main ingredient The material is delicious.
Indonesians even pick a piece of pandan and put it in the rice when cooking. After the rice is cooked, it will be fragrant and soft.
There is also a type of pandan with large leaves, which is specially used to make rice dumplings. There is also pandan in Thai restaurants, which is used to wrap and then deep-fry, so that you can actually eat it in your mouth. fragrance.
Pandan leaf is said to be a plant in Malaysia called Pandan. Shaped like a banana leaf with parallel veins. Used to cook curry to make the curry taste more fragrant. Or when kneading glutinous rice balls, pandan leaves are also squeezed to make pigment. This plant is very common in Malaysia and is commonly used in cooking.
Question 4: What is the pandan oil contained in the mooncakes here? This kind of mooncake is made from a mixture of pandan oil extracted from the green plant pandan leaves and white lotus paste. Pandan leaves are a plant unique to Southeast Asia and are often used as a topping because of their compelling aroma. condiment.
There is nothing to worry about, feel free to eat~
Question 5: What is satay? Satay is a traditional Malay delicacy - marinated beef, mutton, and chicken are skewered and grilled over moderate heat. The most important thing is to dip it in a thick layer of satay sauce. The satay sauce is made from peanut butter, coconut sauce, baby shrimp, etc. It is extremely fragrant and will definitely make you nostalgic after eating it. While enjoying the skewers of satay, paired with traditional Malay rice, cucumbers and onions wrapped in coconut leaves or pandan leaves, the satay taste becomes more distinct in the mouth.
Question 6: Can anyone tell me where to find "pandan leaves"?
Urgent! ! ! Pandan leaves are said to be a plant native to Malaysia, called Pandan.
It is shaped like a banana leaf with parallel veins.
He is used to cook curry to make the curry taste more fragrant.
When kneading glutinous rice balls, pandan leaves are also squeezed to make pigment.
This plant is very common in Malaysia and is commonly used in cooking.
I don’t know where you are, how can I tell you the address?
If that doesn’t work, go to Taobao and have a look.
Question 7: What are the special delicacies in Southeast Asia? (Perfect Aloe Gel-Chengdu Perfect-Perfect Store Official Website-Perfect China Daily Necessities Official Website-Perfect Direct Sales Mall reveals the secrets for you) Malaysia, a world-famous food paradise, Here, you can taste delicious food from all over the world, such as Chinese food, Indian food, Portuguese specialties, etc., which can be found everywhere. When traveling to Malaysia, it is natural to taste authentic Malay dishes and snacks from various places. The staple food of the Malays is mainly rice and mulberry cake, and then add vegetables, onions, garlic, ginger, spices, small dried fish, etc., which is a comparison A hearty meal. Malay cuisine mainly uses beef, chicken and fish as the main ingredients, and is cooked with peppers and onions. The taste is spicy, and the cooking methods in different regions are also slightly different. Famous Malaysian home-cooked delicacies include satay, sour prawns, nasi lemak, rojak, spicy and sour fish, etc. Their unique taste has also won the favor of tourists. Food introduction: Fried @ Tiao Fried Barley Tiao is mainly pasta, stir-fried with fish sauce, soy sauce, seafood and peanut powder. It is sprinkled with fresh bean sprouts, green vegetables, etc., and has a sweet and sour taste. Curry Laksa Curry Laksa is a delicacy made of coconut milk, curry soup, chicken, bean sprouts, tofu, shrimp, rice noodles (or noodles), etc. It has a spicy taste. Bak Kut Teh In Kuala Lumpur, there is a snack you must try, and that is the Chinese morning tea that has long been famous in Southeast Asia - Bak Kut Teh. This kind of Bak Kut Teh uses tea leaves, Chinese medicinal materials and pork ribs as the main ingredients, plus salt, soy sauce, pepper, MSG, etc., and is cooked in a pot for a long time until the flavor of the tea leaves and medicinal materials penetrate into the pork ribs. It’s ready to serve. To make Shao Table Bak Kut Teh, you should choose fresh pork ribs, famous Chinese teas such as Baolong and Tieguanyin, and Chinese herbal medicines such as wolfberry, angelica, astragalus, and yam. With appropriate ingredients and proper cooking, it will taste fragrant, smooth and tender, and have a unique taste. taste. Chinese tourists should never forget to try Bak Kut Teh when they come to Kuala Lumpur. Nasi Lemak Nasi Lemak is the unofficial national dish of Malaysia. The Malay pinyin of Nasi Lemak is Nasi Lemak. Nasi is rice and Lemak is fat, which refers to coconut milk. The name of this rice comes from its cooking process, which is to soak the rice in thick coconut milk and then steam the mixture of rice and coconut milk. Sometimes, knotted pandan leaves are added to the rice during the cooking process to enhance its aroma. If necessary, other spices such as turmeric and lemongrass can also be added to give additional flavor. Traditionally, a plate of nasi lemak contains sliced ??cucumbers, small anchovies, roasted peanuts, fried kangkong, hard-boiled eggs, Indian pickles and hot spicy sauce (called Sambal in Malay). . Nasi lemak can also be served with other condiments, such as chicken, octopus or squid, clams, beef curry (beef braised in a mixture of coconut milk and spices) or "balu" (beef lungs). Traditionally, most condiments are of a hot and spicy nature. Taro Cake Taro cake is also a traditional local delicacy in Malaysia. The taro is sweet, soft and nutritious, and paired with the crispy taste of black sesame seeds, it is an unforgettable meal. BBQ Pork Dried Pork Dried Pork, also called pork jerky, is a specialty of Singapore and Malaysia. The crystal clear and extremely thin meat slices are so brightly colored that you can’t help but salivate just by looking at them. Where to buy: "Lim Ming Kee", founded in 1978, is a famous jerky brand in Kuala Lumpur. But when you come to this spacious main store in Kuala Lumpur, you will find a dazzling array of food choices. In addition to the famous jerky, there are also meat floss, shrimp rolls, and even chili sauce. Black pepper crab is a very fresh seafood, coupled with unique Malay cooking methods and sauces, it will definitely satisfy your seafood lovers.
Question 8: What is the delicious NO.1 Hainanese chicken rice in Singapore?
Hainanese chicken rice originated from the early immigrants who came to the Lion City from Hainan Province in southern China. It has become a famous dish famous all over the world.
The dish is very simple: bite-sized pieces of steamed chicken, fragrant rice (pre-fried in chicken fat and cooked in chicken broth), light or dark soy sauce, chili powder mixed with ginger.
When cooking, all parts must be fried evenly, otherwise the taste of the dish will be mediocre. In fact, chili sauce can either add a lot of flavor to a dish, or it can easily make it fail. Too spicy and the meal becomes painful, while too bland and the taste is bland.
The preparation of this dish requires great care, first steaming the chicken and then immediately immersing it in cold water. This keeps the meat tender, which is why it's served at room temperature.
A portion of Hainanese chicken rice usually comes with a bowl of clear chicken soup, a few thin slices of cucumber, chili dark soy sauce and ginger paste. You can taste this in food centers such as Maxway and restaurants such as Checkers in the city. Delicious food. Simple and delicious, Hainanese Chicken Rice is one of Singapore's most popular dishes and is another must-try signature dish in Singapore.
NO.2 Curry Fish Head
The famous Singaporean Curry Fish Head is the fusion of Indian, Chinese and Malay cultures. This is why it is the most popular in Singapore. , one of the most tempting and beloved dishes.
Its original makers were the Malayali people in Singapore (an Indian ethnic group from the state of Kerala, South India). They put the red snapper head and vegetables in a spicy curry. Stewed together, and seasoned with sour tamarind, finally created this unforgettable fish head signature dish.
You can do as the Chinese do with rice and a soft bun for dipping the curry sauce. The sweetness of the pasta balances out the spiciness of the curry, which is the best way to make this dish accessible to people who aren't particularly into spicy food.
When Chinese people eat this dish, they like to eat it with a little bit of vegetables and meat. The best place to taste this way of eating is undoubtedly the Ocean Curry Fish Head Restaurant on Maccanan Street in the center of the city.
Indians usually eat it in a similar way - with rice, papadam and pickles. Apollo Banana Leaf in Little India and Muthu’s Curry on Happy Road not far away are restaurants worth recommending to you.
The tenderness of the meat, the essence of the fish, the tempting taste, and the Indian Kingfisher beer or ice-cold lemonade in the tall glass... This is another dish you must try in Singapore. Dishes that are as delicious as anywhere else in the world, only here.
NO.3 Kaya toast
Kaya toast is a traditional snack of Singaporeans. You will fall in love with it once you try it. Kaya paste is made from coconut, eggs, sugar and pandan leaves. It is very fragrant. Someone once described it this way: Kaya Sauce - Just
Kaya toast is a traditional snack of Singaporeans. You will fall in love with it after trying it once. Kaya paste is made from coconut, eggs, sugar and pandan leaves. It is very fragrant. Someone once described it this way: Kaya paste - as long as you take a bite, you will immediately feel a sense of happiness, ordinary and simple happiness. Traditional charcoal grilled toast is smeared with cream and sweet kaya sauce, served with half-boiled eggs dipped in soy sauce, and a cup of fragrant traditional coffee. It has a unique flavor and is definitely addictive.
NO.4 Chili Crab
Chili Crab is a delicacy that must be eaten in Singapore. The crab is a Sri Lankan giant crab. The largest one weighs about 2.5 kilograms. It is said to be chili, but in fact, in addition to chili, there is also sour plum juice seasoning that is only found in Southeast Asia. Add in egg drop to create a large plate of spicy and juicy chili crab. After a big meal, use a small steamed bun (both steamed and fried) to dip into the soup and take a few more bites, so that you can eat up this whole plate of chili crab without wasting it!
Delicious chili crabs are concentrated on the East Coast. Because they are really delicious, there are many tourists visiting them. The price has also increased from more than 10 Singapore dollars per kilogram to more than 30 Singapore dollars per kilogram. Kilograms, but still packed with guests. There are several restaurants on the east coast that serve chilli crab, but the best is Jumbo, which is my must-go every time I go to Singapore.
NO.5 Nasi Lemak
Although Nasi Lemak is a traditional Malay classic dish, this does not prevent it from becoming the favorite breakfast choice for Chinese and Indian people in Singapore.
As the name suggests, nasi lemak gets its name from its cooking method - cooking rice with coconut milk and lightly seasoning it with a little pandan leaves to give the rice a tangy fragrance.
This classic delicacy can be divided into two types. The traditional Malay style is simpler, with ikan bilis ([fish]), nuts, fried fish, cucumber, and an egg added. The other one is made in Chinese style, with rich side dishes including fried chicken legs, chicken sausages, fish cakes, coffee... >>
Question 9: What are the delicious NO in Singapore? .1 Hainan Chicken Rice
Hainan Chicken Rice originated from the early immigrants who came to Lion City from Hainan Province in southern China. After improvements and adjustments, it has become a famous dish famous all over the world. The dish is very simple: bite-sized pieces of steamed chicken, fragrant rice (pre-fried in chicken fat and cooked in chicken broth), light or dark soy sauce, chili powder mixed with ginger.
A portion of Hainanese chicken rice usually comes with a bowl of clear chicken soup, a few thin slices of cucumber, chili dark soy sauce and ginger paste. You can taste this in food centers such as Maxway and restaurants such as Checkers in the city. Delicious food. Simple and delicious, Hainanese Chicken Rice is one of the most popular dishes in Singapore and is another must-try signature dish in Singapore.
NO.2 Curry Fish Head
The famous Singaporean Curry Fish Head is the fusion of Indian, Chinese and Malay cultures. This is why it is the most popular in Singapore. , one of the most tempting and beloved dishes.
NO.3 Kaya toast
Kaya toast is a traditional snack of Singaporeans. You will fall in love with it once you try it. Kaya paste is made from coconut, eggs, sugar and pandan leaves. It is very fragrant. Someone once described it this way: Kaya Sauce - Just
Kaya toast is a traditional snack of Singaporeans. You will fall in love with it after trying it once. Kaya paste is made from coconut, eggs, sugar and pandan leaves. It is very fragrant. Someone once described it this way: Kaya paste - as long as you take a bite, you will immediately feel a sense of happiness, ordinary and simple happiness. Traditional charcoal grilled toast is smeared with cream and sweet kaya sauce, served with half-boiled eggs dipped in soy sauce, and a cup of fragrant traditional coffee. It has a unique flavor and is definitely addictive.
NO.4 Chili Crab
Chili Crab is a delicacy that must be eaten in Singapore. The crab is a Sri Lankan giant crab. The largest one weighs about 2.5 kilograms. It is said to be chili, but in fact, in addition to chili, there is also sour plum juice seasoning that is only found in Southeast Asia. Add in egg drop to create a large plate of spicy and juicy chili crab. After a big meal, use a small steamed bun (both steamed and fried) to dip into the soup and take a few more bites, so that you can eat up this whole plate of chili crab without wasting it!
NO.5 Nasi Lemak
Although Nasi Lemak is a traditional Malay classic dish, this does not prevent it from becoming the favorite breakfast choice for Chinese and Indian people in Singapore. As the name suggests, nasi lemak gets its name from its cooking method - cooking rice with coconut milk and lightly seasoning it with a little pandan leaves to give the rice a tangy fragrance.
NO.6 Bak Kut Teh
It is cooked with meaty ribs in a soup made from unique herbs and spices, including cloves, cinnamon, star anise, fennel and coriander. The use reflects Singapore’s multicultural character. In the past, this dish was an important way for coolies to supplement their little energy and nutrients.
NO.7 Fried @Tiao
This snack made of flat rice noodles has a vibrant development history. Initially, fried teow was usually sold by fishermen or farmers at night to increase their income. They used leftovers to process this snack, so there are many ways to make fried teow.
NO.8 Shui @
Shui @ is a snack in Malaysia and Singapore. It is usually pronounced as "Chwee kueh" in Teochew dialect in southern Malaysia and Singapore, and it is called "Chwee kueh" in Kuala Lumpur. It's a bowl of cake (pronounced in Cantonese). Water@Powder dough made by grinding white rice into paste is placed in a specific mold and steamed into shape. The filling is made of preserved vegetables, green onions, dried shrimps, and peppers, and some spicy preserved vegetables are added when eating. It is usually served as breakfast or afternoon tea.
NO.9 Oota
This dish is very famous in some parts of Asia. Oota means "brain" in Malay because its soft and mushy texture is similar to the brain. Quite similar.
Although fish otah is the most common, you can also find otah made with shrimp, cuttlefish, prawns, and fish heads.
NO.10 Laksa
However, like most Peranakan dishes, its development has been influenced by various regions. Coconut milk laksa (Laksa lemak) is made from rich and creamy coconut milk. It is a unique preparation method only popular in Singapore. In addition, there is a lighter (and richer) version of laksa - Indian black tea laksa (assam laksa). In recent years, the flexibility and diversity of laksa have allowed it to incorporate Western flavors into it, such as laksa pasta. Although it has not become a formal dish, it is still very delicious.
Question 10: What materials are used to make green sago? Green sago is the same as our common sago. It is a kind of sago, but green pandan is added in the production process. juice, so it looks green in color.
Pictures of green sago
Green sago and common white sago are made from the same raw materials, both are made from water chestnut powder. However, since the green sago is added with pandan juice, it has a refreshing aroma of pandan.