關於 the strain season 4 ，我們在網路上蒐集到這些相關的討論、資訊與評價

Jawa Mee recipe for 4. Mews Cafe is open daily. Visit us today. Dine-in, takeaway and delivery available. Call us today +6042636125.

Spices (Rempah)
Shallots- 100g
Garlic- 6 gloves
Red Chillies- 4 nos
Dried Chillies- 10nos (soaked in water to rehydrate)
Dried Shrimps- 50g (soaked in water to rehydrate)

Method:
Blend ingredients above with some water. After that put some oil into the pan and sauté the blended rempah over medium heat for around 20 minutes.
________________________________

Soup
Tomato puree- 1 tin (430g)
Tomato soup- 1 tin (425g)
Sweet Potato (orange)- 500g, (boil till soft and blend into a puree)
Chicken stock- 1 litre (can substitute with water)
Prawn heads/ shells- 200g, (roast in the oven or fried in a pan with oil)
Soy sauce- 2 tbsp
Oyster Sauce- 2 tbsp

Method:
Boil chicken stock and prawn heads/shells around 20 minutes. After that strain the stock and discard the prawn heads/shells.
Add tomato puree, tomato soup, sweet potato puree and rempah into the stock. Boil and simmer around 20 minutes. Season with soy sauce and oyster sauce.
________________________________

To assemble the noodle
Yellow noodles- 600g (blanched)
Bean sprouts- 200g (blanched)
Chicken breast- 1 nos (poached and sliced)
Prawns - 8 nos (boiled and remove the shell)
Tofu- 2 nos (fried and cut into 8)
Baby bok choy- 4 nos (cut into half)

For Garnish
Spring onions (sliced)
Fried shallots
Red chillies (sliced)

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パイの包み焼きのご紹介です！
鮭とバジルをパイで包み、魚の形にしてこんがりと焼き上げました♪
パーティーや、おもてなしにとってもおすすめです♡
ぜひ作ってみてくださいね♪

鮭とバジルソースのパイ包み
4人分

材料：
バジルソース　115g
冷凍パイ生地　2枚
鮭　1切れ（255g）
塩　小さじ1
コショウ　小さじ1
バジル (千切りにしておく)　5枚
溶き卵　2個分

作り方：
1. オーブンを190°Cに予熱しておく。

2. 小皿に茶こしをのせ、バジルソースをを入れる。こしたバジルソース(A)と茶こしに残ったバジルのペースト(B)は置いておく。

3. 解凍したパイ生地を1枚取り出し、28cm×40cmの大きさに麺棒で伸ばす。クッキングペーパーを敷いた天板にのせる。

4. パイ生地の真ん中に(B)を半量だけのせる。ゴムベラで伸ばして鮭の切り身の形にする。鮭をのせ、塩・コショウを振って(B)を塗る。（Bはまた使うので少しだけ残しておく）

5. 2枚目のパイ生地をのせ、シャケの周りの生地を押して形を整える。魚の形に輪郭を切り取る。パイ生地の切れ端は取りのぞいて置いておく。

6. 頭部分を1度折り返し、(B)を塗ってパイ生地の切れ端をのせる。もう一つ切れ端を重ねて(B)を塗ったら、頭部分のパイ生地を折り戻す。

7. 縁に沿って指で生地をつまみ、全体を密閉させる。

8. 包丁で頭とヒレの切り込みを入れる。スプーンの先で鱗の模様を作る。刷毛で表面に溶き卵を塗る。

9. オーブンで約40分焼き、きつね色になったら取り出す。

10. (A)にバジルを入れて混ぜ合わせ、刷毛で塗ったら、出来上がり！熱いうちに切って召し上がってください♪



Pesto Salmon Puff Pastry
for 4 servings

Ingredients:
½ cup pesto sauce(115 g)
2 sheets frozen puff pastry, thawed
9 oz salmon fillet(255 g)
1 teaspoon salt
1 teaspoon pepper
5 leaves fresh basil, julienned
2 eggs, beaten

Preparation:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.

3. Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.

4. Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.

5. Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.

6. Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.

7. Seal the edges by pressing onto the seams of the fish silhouette.

8. Use a knife to make indents for the head and fin details.

9. Use the tip of the spoon to create indents of the scales.

10. Brush the pastry with egg wash.

11. Bake for 40 minutes, or until golden brown.

12. In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.

13. Slice and serve while hot.

14. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

みんな大好きなカレーのご紹介です！
味はトマトベースで、野菜はかぶがゴロゴロと、お肉はスペアリブを豪華に入れて柔らかく煮込んだ豪華なカレーです♪
旨味が全部凝縮され、ほっぺたが落ちてしまいそうです・・♡
ちょっとリッチで特別な日の料理に、ぜひ作ってみてくださいね！

スペアリブとトマトカレー
3～4人分

材料：
豚スペアリブ　500g
かぶ（茎を2cm残して4等分に切る）　3個
かぶの葉（2cm幅ざく切り）　1個分
しめじ（石づきをとてほぐす）　1パック
玉ねぎ（薄切り）　1個
おろしにんにく　小さじ1
おろししょうが　小さじ1

水　700ml
酒　50ml
サラダ油　大さじ2
カレー粉　大さじ2

(A)
ダイストマト缶　1/2缶
赤唐辛子　2本
砂糖　大さじ　1/2
塩　小さじ2
しょうゆ　小さじ1

ごはん　適量

作り方：
1.鍋にスペアリブ、水、酒を入れて強火にかける。沸騰してきたら弱火にし、アクを
取りながら30分ゆでる。ゆで汁を450ml とっておく。

2.鍋にサラダ油、おろしにんにく、おろししょうがを入れて弱火で炒める。香りが立
ってきたら玉ねぎを加え、きつね色になるまで中火で20分ほど炒める。

3.しめじとカレー粉を加えて中火で1分ほど炒めたら、(1) のゆで汁、スペアリブ、(A)
を加えて中火で煮る。沸騰して弱火にして、鍋の底を時々混ぜながら20分ほど煮る。

4.かぶを加えて、竹串がスッと通るまで弱火で20分ほど煮たら、カブの葉を加えてさっと煮る。塩（分量外）で味を調える。

5.器にごはんを盛り、(4)をかけたら、完成！


Here is what you'll need!


Spare Ribs and Turnip Tomato Curry
Servings:3~4 people

INGREDIENTS
500g Pork spare ribs
3 Turnip (cut into 4 equal parts, leaving 2 cm of stem)
1 Turnip leaf (2 cm wide chopped)
1 pack Shimeji mushrooms
1 Onion (thin slice)
1 teaspoon Grated garlic
1 teaspoon Grated ginger

700ml Water
50ml Sake l
2 tablespoons Vegetable oil
2 tablespoons Curry powder

(A)
1/2 can Diced tomatoes
2 Red peppers
1/2 tablespoon Sugar
2 teaspoons Salt
1 teaspoon Soy sauce

Appropriate amount of rice

PREPARATION
1. Put spare ribs, water and sake in a pot and heat over high heat. When it comes to a boil, reduce the heat to low and remove the scum from the top, cook for 30 minutes. Remove from heat, strain and reserve 450ml of broth.

2. Put vegetable oil, grated garlic and grated ginger in a pan and fry over low heat. Add the onions and fry on medium heat for about 20 minutes until golden brown.

3. Add shimeji mushrooms and curry powder and cook on medium heat for about 1 minute, add the reserved broth from (1),the spare ribs, and (A) ingredients. Bring to a boil over low heat and simmer for about 20 minutes with occasional mixing of the bottom of the pan.

4. Add turnips and simmer on low heat for about 20 minutes or until the turnips are cooked, then add the chopped turnip leaf and let it simmer for a short time. Season with salt.

5. Plate with rice and you are done, enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Kalau korang dah buntu nak masak apa lagi untuk keluarga di rumah, apa kata buat masakan ayam lemon madu ni. Kerangupan ketulan ayam bersama sos gabungan lemon dan madu memang ‘terangkat’ bila dilawankan dengan nasi panas. Jom cuba buat !

Resepi Ayam Lemon Madu Rangup, Rasa Masam-Masam Manis Yang Memikat Hati

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Ayam Lemon Madu

Bahan-bahan (Perapan)

2 bahagian dada ayam (dihiris)

1 sk garam

1 sk lada hitam

2 sb tepung jagung

1 biji telur

1 cwn tepung jagung (coating)

3 sb kicap cair

minyak masak (secukupnya)


Bahan-bahan (Kuah)

2 biji lemon (diparut kulit & diperah jus)

2 sk tepung jagung

2 sk tepung kastard

3 sk gula

2 sb madu

1/2 cwn air panas


Cara memasak

1. Perap hirisan dada ayam bersama tepung jagung, telur dan kicap cair.

2. Perasakan dengan garam dan lada hitam.

3. Perap ayam selama 30 minit.

4. Salutkan ayam perap tadi dengan tepung jagung.

5. Goreng ayam sehingga keperang-perangan. Angkat dan toskan minyak.

6. Kuah: Campurkan kulit lemon yang diparut, jus lemon, tepung kastard, tepung jagung, gula, madu dan air panas. Kacau rata.

7. Tuangkan dalam kuali dan masak sehingga kuah pekat.

8. Tuangkan ayam yang digoreng ke dalam kuah dan gaul rata. Angkat.

9. Ayam Lemon Madu siap untuk dihidangkan bersama nasi panas.


//English
--------------------------------------------------------------------------------------------

Irresistible Sweet & Sour Flavor, Crispy Honey Lemon Chicken Recipe

If you have no ideas to cook for family at home, why not you try make this honey lemon chicken recipe. The crispy marinated chicken with the sweet honey and sour lemon sauce is so delicious especially when eat with hot rice. Let's try !

Honey Lemon Chicken Recipe 

Ingredients (Marination)

2 parts of chicken breast (sliced)

1 tsp of salt

1 tsp of black pepper

2 tbsp of corn starch

1 tsp of custard flour

1 nos egg

1 cup of corn flour (coating)

3 tbsp of light soy sauce

cooking oil (as needed)


Ingredients (Sauce) 

2 lemon (grated lemon skin, squeezed)

2 tsp of custard flour

2 tsp of corn starch

3 tsp of sugar

2 tbsp of honey

1/2 cup of hot water


Cooking methods

1. Marinade sliced chicken breast with corn starch, custard flour, egg, and light soy sauce.

2. Season with salt and black pepper.

3. Marinade the chicken for 30 minutes.

4. Coat the marinated chicken with corn flour to all parts.

5. Deep-fried the chicken until golden brown. Take out and strain the excess oil.

6. Sauce: Mix grated lemon skin, lemon juice, custard flour, sugar, corn starch, honey and hot water. Mix well.

7. Pour the mixture into the cooking pot and cook until the sauce thicken.

8. Add in fried chicken and mix all well. Remove from heat. 

9. Honey Lemon Chicken ready to be served with hot rice.


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