Question 2: The main value of Banlan leaves Vanilla leaves, also known as Vanilla leaves, or Vanilla leaves, are commonly used spices in Southeast Asia, such as Satay and Coconut Milk Rice, and are also the source of coffee flavor. It is used to cook curry, which makes it more fragrant. Or knead glutinous rice balls, and Banlan leaves are also squeezed into pigments. This plant is common in Malaysia and India and is usually used for cooking. In addition, Banlan can also be used to make Nyonya cakes or Malay cakes. There are two kinds of banlan, one is lobular and full of fragrance, which is specially used to make snacks and dessert drinks, such as Celepon (glutinous rice flour mixed with some other starch to make balls, palm sugar pills sprinkled with coconut powder), kukejongkong (pudding made of starch and coconut juice), Bubur Dawat or Cendol (cooked with starch and with holes in the metal). Indonesians like it very much. Even when cooking, they have to pick a banlan and cook it in rice. After the meal is ready, the aroma is fragrant and the rice is much softer. There is also a kind of Banlan with big leaves, which is specially used to wrap zongzi. There is a kind of fragrant-leaf chicken in Thai restaurants. It is really eaten in the mouth and has no fragrance at all. Medicinal value Isatis indigotica leaves can be used to treat depression. Its juice is green organic matter, rich in antioxidant components, and has the effects of relieving summer heat, calming the heart, calming the nerves, relaxing muscles and activating collaterals. It is said that Banlangye is a Malaysian plant called Bandan. He is shaped like a banana leaf with parallel veins. He is used to cooking curry to make it more fragrant. Or knead glutinous rice balls, and Banlan leaves are also squeezed into pigments. This plant is very common in Malaysia and is usually used for cooking. But it is not clear whether it can cure kidney disease.
Question 3: What is Banlangen juice? Banlangen juice is the juice squeezed from the leaves of Banlangen.
Ban Lan, commonly known as Ban Dan or Ban Lan Ye, can be divided into two types. One is small leaves with strong flavor, which are specially used to make snacks and dessert drinks, such as Celepon (glutinous rice flour mixed with other starches to make balls with palm sugar pills sprinkled on them), Kue Kejongkong (pudding made of starch and coconut juice), Bubur Dawat or Cendol (cooked with starch, extruded through a small metal fence and added with palm).
Indonesians even had to pick a piece of isatis and cook it in rice. After the rice is cooked, the aroma is fragrant and the rice is softer and more cooked.
There is also a kind of Banlan with big leaves, which is specially used to wrap zongzi. There is a kind of fragrant-leaf chicken in Thai restaurants, which is really tasteless when it is wrapped and fried.
It is said that Banlangye is a plant in Malaysia called Bandan. Shaped like banana leaves, parallel veins. It is used to cook curry to make it more fragrant. Or knead glutinous rice balls, and Banlan leaves are also squeezed into pigments. This plant is very common in Malaysia and is usually used for cooking.
Question 4: What is isatis oil in our moon cakes? This kind of moon cake is made by mixing Banlangen oil extracted from the leaves of the green plant Banlangen with lotus seed paste. Isatis indigotica leaf is a unique plant in Southeast Asia, and it is often used as a seasoning for top dishes because of its rich aroma.
There's nothing to worry about, just eat ~
Question 5: What is Satay? Satay is a traditional Malay cuisine-pickled beef, mutton and chicken are strung together, roasted with moderate fire, and most importantly, dipped in a thick layer of satay sauce and eaten together. Satay sauce is made of peanut butter, coconut sauce and young shrimp. It is extremely mellow, and eating it will definitely make people feel nostalgic. Enjoy a bunch of satay with traditional Malay rice, cucumber and onion wrapped in coconut leaves or banlan leaves, and the taste of satay at the entrance is more vivid.
Question 6: Who can tell my brother where I can find Banlanye? Urgent! ! ! It is said that Banlangye is a Malaysian plant called Bandan.
He is shaped like a banana leaf with parallel veins.
He is used to cooking curry to make it more fragrant.
Or knead glutinous rice balls, and Banlan leaves are also squeezed into pigments.
This plant is very common in Malaysia and is usually used for cooking.
If I don't know your location, how can I tell you the address?
If it really doesn't work, you can go to Taobao to have a look.
Question 7: What are the specialties in Southeast Asia? (Perfect Aloe Gel-Chengdu Perfect-Perfect Store official website-Perfect China Commodity official website-Perfect Direct Selling Mall reveals the secret for you) Malaysia, a world-famous food paradise, where you can taste delicious food from all over the world, such as Chinese food, Indian food and Portuguese specialties, which can be seen everywhere, and the dazzling array of delicious food is mouth-watering. Traveling to Malaysia naturally means tasting Malaysian food and authentic snacks from other places. The Malay staple food is mainly rice and mulberry, and then vegetables, onions, garlic, ginger, spices and dried fish are added. This is a relatively rich meal. Malaysian cuisine is mainly made of beef, chicken and fish, and cooked with peppers and onions. It tastes spicy and the cooking methods in different regions are slightly different. Malaysia's famous home cooking includes: Satay, sour shrimp, coconut milk rice, Luo Jia, hot and sour fish, etc. Its unique taste has also won the love of tourists. Dishes: The fried noodles are mainly pasta, with fish sauce, soy sauce, seafood and peanut powder, sprinkled with fresh bean sprouts and vegetables. , with a sweet and sour taste. Curry Lysa Curry Lysa is a delicious food, including coconut milk, chicken, bean sprouts, tofu, shrimp, rice flour (or noodles), and it tastes spicy. In kuala Lumpur, there is a snack that you must try, and that is Baku Ku tea, a famous China morning tea in Southeast Asia. This kind of bak Kut teh is made of tea, Chinese herbal medicine and ribs as the main raw materials, with salt, soy sauce, pepper, monosodium glutamate and so on. It is cooked in the pot for a long time until the smell of tea and Chinese herbal medicine permeates the ribs, and then it can be served. The bak Kut teh on the table should be made of fresh pork chops, famous China teas such as Baolong and Tieguanyin, and Chinese herbal medicines such as Lycium barbarum, Angelica sinensis, Astragalus membranaceus and yam. With proper ingredients and cooking, it tastes fragrant and tender and has a unique flavor. When China tourists arrive in kuala Lumpur, don't forget to taste Baku Ku tea. Coconut rice Coconut rice is an informal national dish in Malaysia. The Malay pinyin of coconut rice is Nasi Lemak, Nasi is rice, Lemak is fat, which means coconut milk. The name of this rice comes from its cooking process, that is, soaking rice in thick coconut milk, and then steaming the mixture of rice and coconut milk. Sometimes, the knotted leaves of Isatis indigotica are put into rice during cooking to enhance its flavor. If necessary, other spices such as turmeric and citronella can be added to enhance the fragrance. Traditionally, a dish of coconut milk rice contains sliced cucumber, anchovies, roasted peanuts, fried spinach, boiled eggs, Indian kimchi and spicy soy sauce (called Sambal in Malay). Coconut milk rice can also have other condiments, such as chicken, octopus or squid, birds and mussels, curry beef (beef stewed with coconut milk and spices) or "Balu" (beef lung). Traditionally, most condiments are spicy. Taro cake Taro cake is also a local traditional food in Malaysia. Taro is sweet, soft and not greasy, nourishing and nutritious, and the crisp taste with black sesame seeds makes people unforgettable. Dried pork, also known as pork breast, is a specialty of Singapore and Malaysia. Glittering and translucent, extremely thin slices of meat are so popular that you can't help drooling. Place of purchase: Lin Mingji, founded in 1978, is a famous brand of dried meat in Kuala Lumpur. But when you come to this spacious head office in Kuala Lumpur, you will find all kinds of food to choose from. In addition to the well-known dried meat, there are floss, shrimp rolls and even Chili sauce. Black pepper crab is very fresh seafood, unique Malay cooking method and sauce. If you like seafood, it will definitely make your index finger move.
Question 8: What's delicious in Singapore? No.65438 +0 Hainan chicken rice.
Hainan chicken rice originated from the early immigrants who moved to Lion City from Hainan Province in the south of China. After improvement and adjustment, it has become a famous dish in all directions. This dish is very simple: a few bite-sized pieces of steamed chicken, fragrant rice (pre-fried with chicken oil and cooked in chicken soup), light soy sauce or deep soy sauce, and Chili powder mixed with ginger.
When cooking, fry all the parts evenly, otherwise the taste of the dish will be mediocre. In fact, Chili sauce can not only add a lot of color to dishes, but also easily make dishes impossible to cook. Too spicy will make the meal painful, while too light will make the taste dull.
The preparation of this dish needs great attention. First, steam the chicken, and then immediately soak it in cold water. This can keep the meat fresh and tender, which is why the meat is eaten at room temperature.
A Hainan chicken rice is usually served with a bowl of clear soup, several slices of cucumber, Chili sauce and ginger sauce, which can be tasted in cooked food centers such as Maxwell and checkers restaurants in this city. Hainan chicken rice is simple and delicious, which deserves to be one of the most popular foods in Singapore, and it is also another signature dish you must try in Singapore.
No.2 curry fish head
The famous Singapore curry fish head is the crystallization of Indian, China and Malay cultures, which is why it is one of the most popular, attractive and popular dishes in Singapore.
Its original producer is the Malayali people in Singapore (an Indian ethnic group from Kerala in southern India). They stewed red snapper head with vegetables in spicy curry, then seasoned it with tamarind, and finally created this unforgettable fish head specialty dish.
You can go with rice and dip soft bread in curry juice like China people. The sweetness of pasta can neutralize the spicy taste of curry, which is the best way for people who are not keen on spicy food to enjoy this dish.
When Chinese eat this dish, they like to taste it with a little vegetables and meat. The best place to taste this kind of food is the Ocean Curry Fish Head Restaurant located in Meika South Street in the city center.
Indians usually choose a similar way to eat ―― rice, papadan and kimchi. Apollo Banana Leaf in Little India and Muthu‘s Curry on Happy Valley Road not far away are restaurants worth recommending to you.
The softness of the meat, the essence of the fish, the attractive taste, and the Indian kingfisher beer or iced lemonade in the goblet … This is another dish you must try in Singapore, because it is so delicious anywhere else in the world, only here.
No.3 Kaye toast
Coffee coconut toast is a traditional snack for Singaporeans. Once you taste it, you will love it. Coffee coconut sauce is made of coconut with eggs, sugar and banlan leaves. It is very mellow. Someone once described it like this: coffee coconut juice-as long as
Coffee coconut toast is a traditional snack for Singaporeans. Once you taste it, you will love it. Coffee coconut sauce is made of coconut with eggs, sugar and banlan leaves. It is very mellow. Someone once described it like this: coffee coconut paste-as long as you taste it, you will immediately feel a feeling of happiness, ordinary and simple happiness. It is unique and addictive to spread cream and Sweet Caffe coconut juice on traditional charcoal toast, add half-cooked soy sauce eggs and have a cup of fragrant traditional coffee.
The fourth Chili crab
When you arrive in Singapore, pepper crab is a must-eat food. Crab is a big crab in Sri Lanka, the largest of which is about 2.5 kilograms. It is said to be pepper. In fact, besides pepper, there is also a kind of sour plum juice seasoning that is only available in Southeast Asia. Add the egg blossoms and serve a large plate of pepper crabs with juice. After a big meal, dip a small steamed bread (steamed and fried) in the soup and eat a few more mouthfuls, so that all the peppers and crabs can be swallowed without wasting!
Delicious Chili crabs are concentrated on the east coast. Because they are really delicious, there are many tourists, and the price has risen from more than S $65,438+00 per kilogram to more than S $30 per kilogram, but they are still crowded with guests. There are several kinds of pepper crabs on the east coast, but jumbo is the best. Every time I go to Singapore, it is a must-see place for me.
No.5 coconut milk rice
Although coconut milk rice is a traditional Malay classic dish, it does not prevent it from becoming the favorite breakfast choice of Chinese and Indians in Singapore. As the name implies, coconut milk rice is named after its cooking method-cooking rice with coconut milk and slightly seasoning it with a little vanilla leaves, so that the rice gives off a fragrant smell.
This classic food can be divided into two types. The traditional Malay style is relatively simple, in which river fish larvae ([fish]), nuts, fried fish, cucumbers and an egg can be added. The other is the China way, with rich side dishes including fried chicken legs, chicken sausages, fish cakes and coffee ... ";
Question 9: What's delicious in Singapore? No.65438 +0 Hainan chicken rice.
Hainan chicken rice originated from the early immigrants who moved to Lion City from Hainan Province in the south of China. After improvement and adjustment, it has become a famous dish in all directions. This dish is very simple: a few bite-sized pieces of steamed chicken, fragrant rice (pre-fried with chicken oil and cooked in chicken soup), light soy sauce or deep soy sauce, and Chili powder mixed with ginger.
A Hainan chicken rice is usually served with a bowl of clear soup, several slices of cucumber, Chili sauce and ginger sauce, which can be tasted in cooked food centers such as Maxwell and checkers restaurants in this city. Hainan chicken rice is simple and delicious. It is one of the most popular foods in Singapore and another signature dish that Singapore must taste.
No.2 curry fish head
The famous Singapore curry fish head is the crystallization of Indian, China and Malay cultures, which is why it is one of the most popular, attractive and popular dishes in Singapore.
No.3 Kaye toast
Coffee coconut toast is a traditional snack for Singaporeans. Once you taste it, you will love it. Coffee coconut sauce is made of coconut with eggs, sugar and banlan leaves. It is very mellow. Someone once described it like this: coffee coconut juice-as long as
Coffee coconut toast is a traditional snack for Singaporeans. Once you taste it, you will love it. Coffee coconut sauce is made of coconut with eggs, sugar and banlan leaves. It is very mellow. Someone once described it like this: coffee coconut paste-as long as you taste it, you will immediately feel a feeling of happiness, ordinary and simple happiness. It is unique and addictive to spread cream and Sweet Caffe coconut juice on traditional charcoal toast, add half-cooked soy sauce eggs and have a cup of fragrant traditional coffee.
The fourth Chili crab
When you arrive in Singapore, pepper crab is a must-eat food. Crab is a big crab in Sri Lanka, the largest of which is about 2.5 kilograms. It is said to be pepper. In fact, besides pepper, there is also a kind of sour plum juice seasoning that is only available in Southeast Asia. Add the egg blossoms and serve a large plate of pepper crabs with juice. After a big meal, dip a small steamed bread (steamed and fried) in the soup and eat a few more mouthfuls, so that all the peppers and crabs can be swallowed without wasting!
No.5 coconut milk rice
Although coconut milk rice is a traditional Malay classic dish, it does not prevent it from becoming the favorite breakfast choice of Chinese and Indians in Singapore. As the name implies, coconut milk rice is named after its cooking method-cooking rice with coconut milk and slightly seasoning it with a little vanilla leaves, so that the rice gives off a fragrant smell.
No.6 rougucha
Pork ribs with meat are cooked in the original soup with unique herbs and spices. The use of cloves, cinnamon, star anise, fennel and coriander reflects the multicultural characteristics of Singapore. In the past, this dish was an important way for coolies to supplement their meager energy and nutrition.
No.7 chaotiao
This snack made of flat rice flour has a dynamic development process. At first, fried strips were usually sold by fishermen or farmers at night to increase their income. They use leftovers to process this snack, so there are many ways to make fried noodles.
No.8 water @
Water is a snack in Malaysia and Singapore. In South Malaysia and Singapore, it is usually pronounced as "Chwee kueh" in Chaozhou dialect, and in Kuala Lumpur, it is called Bowl Cake (pronounced in Cantonese). Water is made by grinding white rice into dough and steaming it in a special mold. The stuffing is cooked with pickled vegetables, onions, shrimps and peppers, and some pickled spicy vegetables are added when eating, usually for breakfast or afternoon tea.
Ninth place Davao
This dish is very famous in some Asian regions. Uda means "brain" in Malay, because its soft and mushy texture is very similar to the brain. Although black fishing is the most common practice, you can also find black fishing made of shrimp, cuttlefish, shrimp and fish head.
10 Lesha
However, like most local dishes in China, its development has also been influenced by various regions. Laksa lemak is a unique method of making coconut milk, which has a strong milk flavor and is only popular in Singapore. In addition, there is a lighter (and richer) Sarah Assam black tea. In recent years, Lesha's flexibility and diversity make it blend into western flavors, such as Sarah spaghetti. Although it has not yet become a formal dish, it is still very delicious.
Question 10: What can be made into green sago? Like our common sago, green sago is also a kind of sago, but the green banlan juice is added in the production process, so the improved color is green.
Green sago picture
The raw materials of green sago and ordinary sago are the same, and they are all made of water chestnut powder. But because the green sago is added with banlan juice, it has obvious banlan flavor.