關於 1 cup of rice in grams ，我們在網路上蒐集到這些相關的討論、資訊與評價

😋 Who’s hungry for a high-protein, Mexican-inspired vegan fiesta salad?

This epic meal boasts over 35 grams of protein and is packed with veggies, grains, and greens to keep you healthy and feeling your best.

2 cups spinach
¼ cup cilantro
1 cup cooked brown rice
1 can pinto beans
1 can kidney beans
1 tsp cumin
¼ tsp sea salt
½ cup frozen corn
1 avocado
1 lime

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Which team are you on? Aiken, Nina or Aurelia? Here are 3 simple ways you can level up your Ramyun at home if you’re too lazy to leave home or wait for delivery!

Shin Ramyun- $4.35/pack
Army Stew Ramyun- $5.95/pack
Bokkeum Kimchi Dried- $5.95/pack

ARMY STEW RECIPE

You will need:
2 Packet of Army Stew
100 grams firm tofu
Spam
Sausage
200 grams shiitake mushrooms
200 grams enoki mushrooms
150 grams Korean rice cake
Green onion
Cheese
Egg

STEP 1
Create a broth by adding Army Stew Ramyun seasoning and a vegetable satchet to boiling water.
Add in Korean chilli paste.

STEP 2
Once that is stirred through slowly, add tofu, kimchi, mushroom, sausage, spam and rice cake. Place the lid on and simmer for a few minutes.

STEP 3
Once the ingredients are cooked, place the noodles in and simmer again for 3 minutes.

STEP 4
Add green onion, cheese and crack an egg!

CARBONARA STIR FRIED SHIN RAMYUN RECIPE

You will need:
Shin Ramyun 1 bag
1 Cup of Whipped Cream
½ Cup of Milk
1 Teaspoon of Shin Ramyun Soup Base
Bacon 3 strips
Mushroom 5 pieces
3½ oz of Broccoli
Onion ½
1 Teaspoon of Garlic
2 Teaspoons of Parmesan Cheese
½ Teaspoon of Salt
½ Teaspoon of Black Pepper
Young Leaves 10g

STEP 1
Stir-fry garlic, onion and bacon in an oiled pan.

STEP 2
Add whipped cream, milk, and Shin Ramyun soup base into the pan.

STEP 3
Boil Shin Ramyun noodle for 2 minutes and drain the noodles.

STEP 4
Add the boiled-noodle, salt, black pepper, parmesan cheese, and broccoli into the pan.

STEP 5
Put noodles on a plate, and top with young leaves

Seri muka gula merah

Bahan2 lapisan bawah:

1 1/2-2 cawan beras pulut
1 1/2 cawan santan cair atau sederhana pekat
( sukat ikut paras pulut )
1 sudu teh garam

Cara2:

Cuci beras pulut dan rendam lebih kurang 4 jam ( saya guna pulut susu )
Sediakan loyang 7 inci,sapu sedikit minyak pada dasar dan keliling loyang,alas dengan plastik
Masukkan semua bahan dalam loyang dan kukus selama 30 minit
Tekankan pulut yang telah masak tadi perlahan-lahan supaya rata dan kemas
Cakar2kan permukaan atas pulut tersebut dengan garpu,ketepikan

Bahan2 lapisan atas:

200 gram gula merah
1/2 cawan air
1 cawan santan pekat
1 biji telur ( saya guna size A )
2 sudu besar tepung jagung
1/4 cawan tepung gandum ( saya tambah 1 sudu besar lagi )
1/2 sudu teh garam

Cara2:

Masak gula melaka bersama 1/2 cawan air sehingga gula larut,tapis dan ketepikan
Sediakan mangkuk,satukan semua bahan kecuali larutan gula merah,kacau rata dengan whisk hingga sebati
Kemudian tuangkan larutan gula merah tadi ke dalam adunan tepung,kacau rata
Pastikan adunan licin dan tiada tepung berketul-ketul
Masakkan adunan tadi di atas api sehingga naik wap sahaja
Tuang adunan ke atas lapisan pulut dan kukus selama 30 minit atau sehingga masak
Sejukkan kuih terlebih dahulu sebelum di potong dengan pisau plastik

# pastikan air kukusan betul2 mendidih dan lap penutup kukusan setiap 5 minit sekali #
Red sugar face series

Bottom layer ingredients:

1 1/2-2 cup of glutinous rice
1 1/2 cups of liquid or moderate coconut milk
(size according to glutinous rice)
1 tsp salt

Ways:

Wash glutinous rice and soak for about 4 hours (I use milk glutinous rice)
Prepare 7 inch grease, apply some oil on the base and around the grease, plastics with plastic
Put all the ingredients in the grease and steam for 30 minutes
Press the glutinous glutinous rice that has been cooked slowly so that it's flat and
Paws the surface of the glutinous rice with a fork, put aside

Top layer ingredients:

200 grams of red sugar
1/2 cup of water
1 cups of coconut milk
1 eggs (I use size A)
2 spoonful of corn flour
1/4 cups of wheat flour (I added 1 more spoonfuls)
1/2 tsp salt

Ways:

Cooked melaka sugar with 1/2 cups of water until sugar solves, filter and set aside
Prepare bowls, put together all the ingredients except for the solution of red sugar, messing with the whisk to the end
Then pour the red sugar solution into the flour mix, messed up the flat
Make sure the mix is smooth and no flour
Cooking the mix on fire until steam only
Pour mix on glutinous glutinous rice and steamed for 30 minutes or until cooking
Cool the cakes first before being cut with a plastic knife

#make sure steamed water properly boils and wipe steam cover every 5 minutes #Translated

We believe your kids will love this Lemon Chicken recipe. Try it and let us know what they think.

See the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 2 pax

Ingredients for Chicken
----
600g of chicken thigh
2 tablespoons of light sauce
1 teaspoon of salt
1 tablespoon of cornflour
(Recommended to add another 2 tablespoons of oyster sauce)
Egg wash
Some flour mix (just mix 1/2 cup of cornflour with 1/3 of plain flour & 1 tablespoon of rice flour together)

Ingredients for lemon sauce
---
1 cup of water
Juice from a lemon
1/2 teaspoon of salt
2 tablespoons of sugar (recommended to increase to 3 tablespoons)
Some lemon zest
1.5 tablespoons of cornflour

Ingredients for chicken flavoured rice
---
2 cups rice
2 cups water
1 1/2 tablespoon concentrated chicken stock
4 pandan leaves tied in a knot
20 grams ginger lightly smashed

Method
Wash and rinse rice
Add all ingredients to the rice cooker, mix well and cook as usual.

===
If you like this recipe, you might like these too:

Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI

Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Spice N' Pans goes live in public! This is Roland's first live cooking demonstration held at Takashimaya in Singapore. Held on 9 March 2019, Roland demonstrated very easy recipes to prepare Chinese Soy Sauce Chicken as well as Chicken Rendang on the spot. Even though Roland is used to doing presentation in front of hundreds at his company events, this live cooking demo was both a nerve-wrecking as well as exciting experience for Roland because this was his first time cooking in front of so many pairs of eyes :)

Hope you will like this video. Let us know what you think of it so that we can continue to make more videos like this for you.

This video was filmed using a combination of iPhone 7 Plus and Sennheiser Memory Mic.

See Sennheiser Memory Mic here:
https://amzn.to/2Tg0dj6

#spicenpans #spicenpansoutdoor #sennheisermemorymic

Ingredients used - Soy Sauce Chicken
———
Serves 10 pax

Soya sauce chicken
1kg chicken (thigh)
1 thumb size ginger
4 stalks spring onion
1 whole bulb garlic
3 pcs cinnamon bark
12 cloves
3 star anise
25 grams rock sugar
1 cup dark soya sauce
1 litre water
4 tablespoon light soya sauce
4 tablespoon Chinese rice wine
1 teaspoon salt

Marinade
2 tablespoon dark soya sauce
8 tablespoon light soya sauce
4 stalks spring onion (lightly bruised)
4 cloves garlic ( bruised)


Ingredients for Chicken Rendang
———-
Serves 10 pa

1kg chicken boneless thigh
Cooking oil
2 cinnamon bark
5 cloves
3 star anise
5 cardamon pod
2 cups thick coconut milk
3pcs kaffir lime leaves (thinely sliced)
5pcs kaffir lime leaves (crushed)
1 cup grated coconut (lightly toasted till light golden brown)
Salts and sugar to taste
Spice Paste
10 shallots
1 inch Galangal
1 inch Ginger
4 stalks lemongrass
6 cloves garlic
1 1/2 teaspoon tumeric powder
15pcs dried chilli (reseeded and rehydrated)


Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

ぜひ作ってみてくださいね😋

レシピはこちら！

2人分

材料：
■ソース
酢 60ml
しょうゆ 80ml
きび砂糖 75g
ウスターソース 60ml
タマリンドペースト 55g

■パッタイ
ライスヌードル 2人分
唐辛子（輪切り） 2本分
にんにく（みじん切り） 2片分
にんじん（スライス） 2本分
もやし 50g
厚揚げ（ひと口大） 110g
ローストピーナッツ（無塩） 30g
万能ねぎ 1/2本
サラダ油 大さじ2

作り方：
1.ライスヌードルは30分ほど水に浸けて戻す。

2.鍋に酢、しょうゆ、きび砂糖、ウスターソース、タマリンドペーストを加えて混ぜ、中火にかける。沸騰したら弱火にし、とろみが付くまで5分ほど煮て火からおろし、粗熱を取る。

3.フライパンにサラダ油を引いて弱火に熱し、万能ねぎ、唐辛子、にんにくを入れて炒める。香りが立ったら、にんじん、もやし、ライスヌードルを加えて炒める。
4.全体に油が回ったら、(2)を加えてさっと混ぜ合わせる。

5.器に盛り、もやし、万能ねぎ、ピーナッツ、唐辛子を散らしたら、完成！
-------------------------------------------------------------------------------------------
(English Recipe)
Vegan Pad Thai
Servings: 2

INGREDIENTS
Sauce
¼ cup rice vinegar
⅓ cup soy sauce
⅓ cup brown sugar
¼ cup Worcestershire sauce
¼ cup tamarind paste

Pad Thai
2 tablespoons peanut oil
½ bunch green onions or chinese chives, sliced, plus more for serving
2 chiles, sliced, plus more for serving
2 cloves garlic, minced
2 carrots, peeled into ribbons
½ cup bean sprouts
¼ cup roasted unsalted peanuts
8 ounces (110 grams) cooked tofu, cubed

PREPARATION
Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften. Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
Add the sauce and stir to combine.
Add the tofu, stir to incorporate, and remove the pan from the heat.
Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
Enjoy!

INSPIRED BY:
https://www.facebook.com/buzzfeedtasty/videos/2188786051374032/
https://frommybowl.com/vegan-pad-thai/
https://www.lazycatkitchen.com/vegan-pad-thai/