Recipes

Cultlinary Episode 26 – Rainbow Kueh Lapis Sagu 九层糕
Preparation: 60 minutes
Contains: 6 ingredients
Category: Dessert
Difficulty: Easy

Cultlinary Episode 26 – Rainbow Kueh Lapis Sagu 九层糕

3 Nov 2016 0 0 1 Comment
12144 views
 Sieve the tapioca and rice flours to a big bowl. Add in sugar. Stir well and make a well in the middle of the dry mix. Add in water and coconut milk. Use a whisk to mix it evenly. Sieve the flour solution into another bowl. This is to ensure…
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
1531 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…
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