Recipes

Cultlinary Episode 28 – Singapore Hokkien Mee with Siu A @justavari
Preparation: 120 minutes
Contains: 12 ingredients
Category: Chinese Cuisine
Difficulty: Moderate

Cultlinary Episode 28 – Singapore Hokkien Mee with Siu A @justavari

4 Jul 2017 0 0 No Comments
1956 views
1. Boil chicken stock and put in prawn heads, prawn shells and pork bones. Let it boil for a few hours. Preferably boil and let it cool down and boil it again just before using it. 2. Slice pork belly, squid, fish cakes. Together with the prawn, add into the…
Cultlinary Episode 25 – Pineapple Coconut Prawns
Preparation: 30 minutes
Contains: 9 ingredients
Category: Chinese Cuisine
Difficulty: Easy

Cultlinary Episode 25 – Pineapple Coconut Prawns

27 Oct 2016 0 0 No Comments
1852 views
Stir fry the garlic with onions and ginger. Continue to add in the yellow capsicum, coconut, spring onions. Add in the peeled prawns and some light soy sauce Dissolve the corn starch with some hot water and pour it into the wok.
Cultlinary Episode 25 – Egg Drop Soup
Preparation: 20 minutes
Contains: 6 ingredients
Category: Chinese Cuisine
Difficulty: Easy

Cultlinary Episode 25 – Egg Drop Soup

27 Oct 2016 0 0 No Comments
1864 views
Boil the chicken stock Add in slices of ginger and remove it after a few minutes. Pour in the sesame oil and corn starch. Make sure you dissolve the corn starch in some hot water first. Stir the chicken stock in a single direction. Pour in the beaten eggs. Put…
Cultlinary Episode 17 – Nancy’s Sponge Gourd with Fresh Clams 南嘻小廚 – 蛤蠣絲瓜
Preparation: 20 minutes
Contains: 9 ingredients
Category: Chinese Cuisine
Difficulty: Easy

Cultlinary Episode 17 – Nancy’s Sponge Gourd with Fresh Clams 南嘻小廚 – 蛤蠣絲瓜

31 Mar 2016 0 0 No Comments
1303 views
「南嘻小廚 – 蛤蠣絲瓜」 超簡易食譜 煮得輕鬆 吃得享受 材料: 絲瓜 – 中型1條 (約20cm長) 蛤蠣 – 半斤 薑 – 50g 枸杞 – 1/3杯 米酒 – 1/2杯 水 – 1-1.5杯 橄欖油 – 0.5大匙 香油 – 1小匙 鹽巴 – 適量 (逐量加,依個人口味調整鹹淡) 作法: 1. 蛤蠣洗淨泡鹽水吐沙,約20分鐘後沖水洗淨 2. 薑切絲,絲瓜削皮切半再切片(約1cm) 3. 鍋中加入橄欖油及薑絲爆香,香味出來後加入絲瓜 4. 絲瓜炒至金黃後放入蛤蠣和枸杞,拌炒一下便倒入水,並蓋上鍋該悶煮至蛤蠣打開 5. 加入鹽巴、米酒,拌炒均勻確認絲瓜已煮軟,起鍋前加入香油即可上桌! 小提醒: 1. 挑選絲瓜4點小技巧:外皮顏色碧綠、外皮顆粒較粗、手指輕壓果實堅硬有彈性、相同大小手感越重越好…
Cultlinary Episode 16 – Nancy’s Tomato Omelette with Spring Onions 南嘻小廚 – 番茄炒蛋
Preparation: 15 minutes
Contains: 7 ingredients
Category: Chinese Cuisine
Difficulty: Easy

Cultlinary Episode 16 – Nancy’s Tomato Omelette with Spring Onions 南嘻小廚 – 番茄炒蛋

24 Mar 2016 0 0 No Comments
2567 views
「南嘻小廚 – 番茄炒蛋」 超簡易食譜 煮得輕鬆 吃得享受 材料: 牛番茄 – 3顆 蔥 – 2根 雞蛋 – 5顆 番茄醬 – 2大匙 熱水 – 2大匙 橄欖油 – 1大匙 鹽巴 – 1小匙 作法: 1. 備料:牛蕃茄切1/8塊、蔥切段(約4-5cm)並分蔥綠蔥白放置、番茄醬加入熱水拌 2. 雞蛋打散後加入鹽巴打勻 3. 鍋中加入橄欖油,油熱後加入蕃茄,炒至油變紅,加入蔥白拌炒至番茄軟化 4. 將鍋中番茄及蔥段撲勻,倒入蛋液,用筷子快速攪拌蛋和番茄,增加蛋的層次,調中小火蓋上鍋蓋悶煮約2分鐘 5. 沿著鍋邊倒入番茄醬水,小心翻炒蕃茄蛋,加入蔥綠再蓋上鍋蓋悶煮約1分鐘 6. 小心翻炒蕃茄蛋,確認熟度後即可上桌! 小提醒: 1. 使用筷子打蛋時,可以畫八字形的方式打蛋,能更快速將蛋打勻 2. 隨時注意火的大小,火過大容易造成焦底
Cultlinary Episode 15 – Nancy’s Taiwanese Braised Pork Over Rice 南嘻小廚 – 香菇肉燥飯
Preparation: 30 minutes
Contains: 12 ingredients
Category: Chinese Cuisine
Difficulty: Easy

Cultlinary Episode 15 – Nancy’s Taiwanese Braised Pork Over Rice 南嘻小廚 – 香菇肉燥飯

17 Mar 2016 0 0 No Comments
9140 views
「南嘻小廚 – 香菇肉燥飯」 超簡易食譜 煮得輕鬆 吃得享受 材料: 絞肉……..2斤 豬肥肉…… 適量 蒜頭……. 2瓣 香菇……..10朵 油蔥酥……..1.5杯 米酒……..1杯 水……..3杯 醬油……..0.5-1杯 (逐量加,依個人口味調整鹹度) 麻油……..1小匙 糖……..3-4大匙 (逐量加,依個人口味調整甜度) 花生醬 – 1.5大匙 白胡椒 – 1/4小匙 作法: 1. 豬肥肉中火爆香逼油,取出肥肉並於鍋中留下適量豬油(約1.5大匙) 2. 將蒜頭切成細末、香菇切碎,加入鍋中小火爆香 3. 加入絞肉炒至金黃色半熟 4. 加入米酒,煮滾後再倒入水、醬油、糖、麻油、白胡椒(試味道,依鹹淡做調味料的調整) 5. 最後倒入油蔥酥及花生醬,蓋鍋小火悶煮約7-8分鐘即可完成 小提醒: 1. 選用豬油是因其會帶有豬油的甜香,但不一定要使用豬油烹調,可依個人習慣調整 2. 醬油及糖的量,可依個人口味作些微調整。建議一開始不要放太多醬油,逐量加入,以免滷汁顏色很深又很鹹 3. 絞肉炒至半熟時,先加入1杯米酒的用意,是可將豬肉去腥,所以要先加米酒再加其他調味料 4. 放入花生醬前,可用中大火將醬汁燒開,放花生醬後,需轉小火避免焦底
Register Lost Password
Username
Password
Confirm Password
Email
Username or email