關於 cooking methods of chinese cuisine ，我們在網路上蒐集到這些相關的討論、資訊與評價

Melaka Peranakan cuisine is not something unfamiliar for me as my dad is from Melaka and I have few relatives who are Baba and Nyonya.
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A combination of Chinese ingredients and Malay spices and cooking methods, each delicious creation is an interpretation based on the preference of the cook.
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Located at TTDI Kuala Lumpur, Baba Ho Liao serves authentic Melaka Peranakan cuisine to their customers, which include Nyonya Chap Chai, Ayam Pong Teh, Ayam Buah Keluak, Itik Tim, and many more!!
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We tried their Ayam Limau Purut, Bendi Ulam, Pie Tee, and my personal favourite would be the aromatic Otak-Otak that made with steamed spiced fish paste. Moist and tender, the texture is so good with well-balanced flavours that will keep you having another bite 😋😋😋 Overall, it was a pleasant meal experience, I shall definitely order from them again.
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Baba Ho Liao is a pork free restaurant. You can check out their full menu at linktr.ee/babaholiao or call 603-7731 6122 to order for delivery.
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#BabaHoLiao

【餓旅行餓到癲】你迷戀冬蔭的味道嗎？

⭐冬蔭調味的薯片紫菜魷魚通通都愛
⭐自煮冬蔭湯怕辣可減辣椒加椰奶
#星期五湯水

冬蔭湯開胃驅寒氣
冬蔭功可謂是泰國的代表菜式，泰文「冬蔭」是煲煮混合香料的意思，而「功」代表蝦，煮這個湯不加蝦，換成其它海鮮、雞肉或豬肉亦可。泰國冬蔭湯有多種煮法，但材料離不開南薑、香茅、檸檬葉、指天椒及青檸，這款湯煮起來香氣撲鼻，味道醒胃，從中醫角度來看，南薑性熱，能散寒止痛、溫中止嘔；香茅性溫，有疏風解表、祛瘀通絡的功效；檸檬葉性溫，能理氣開胃、止咳化痰；指天椒性熱，能溫中散寒、開胃進食；而青檸亦有開胃消食、生津止渴的作用，所以適合體質偏寒、食慾不振人士食用，冬天時喝一碗真的通體溫暖呢。

冬蔭功湯
材料：大蝦6隻、泰式茄子5隻、番茄2個、草菇10粒、南薑1塊、香茅2條、檸檬葉6片、指天椒2隻、秋葵6條、青檸1隻、冬蔭湯醬料1包、魚露2湯匙、適量黃糖、水1000毫升

做法：
1. 所有材料洗淨，大蝦剝開蝦頭及去腸；茄子及番茄切件、草菇切半；香茅斜切片；檸檬葉撕碎備用。
2. 燒熱油鍋，加入蝦頭、南薑爆香，加入冬蔭湯醬料略炒，加入水，大火煮滾後調小火煮5分鐘。
3. 加入茄子、番茄、草菇、秋葵、香茅、檸檬葉及指天椒，大火煮至滾後，轉小火煮10分鐘。
4. 加入蝦煮至熟透，熄火，擠入青檸汁、魚露，再按自己口味加入適量黃糖拌勻即成。

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Appetizing Tom Yum soup can dispel cold
Tom Yum Kung is said to be the ultimate representative of Thai cuisine. ‘Tom Yum” means hotpot with mixed spices, whereas ‘Kung’ means prawns. The prawns in the soup can be replaced with other seafood, chicken or pork.

There are many methods of cooking the Thai-style Tom Yum soup, but most of the commonly used ingredients are galangal, lemongrass, lemon leaves, cayenne pepper and lime. This soup would release a strong fragrance that can stimulate the stomach.

From the perspective of Chinese Medicine, galangal is warm in nature, can dispel cold and relieve pain, as well as warm the Meridians and control nausea; Lemongrass is warm in nature, can eliminate wind from the body, clear stasis and improve the circulation of the Meridians.

Lemon leaves are warm in nature, can improve the circulation of the qi and increase one’s appetite, as well as relieve cough and clear phlegm; cayenne pepper is hot in nature, can warm the Meridians and dispel cold, as well as increase one’s appetite; Lime on the other hand can improve the appetite of a person, quench one’s thirst and promote salivation.

Therefore, Tom Yum soup is suitable for individuals with a cold body condition as well those with appetite loss. Drinking a bowl of Tom Yum soup during the winter is especially beneficial in keeping the body warm!

Tom Yum Gung
Ingredients: 6 prawns, 5 Thai eggplants, 2 tomatoes, 10 button mushrooms, 1 galangal, 2 sticks of lemongrass, 6 kaffir lime leaves, 2 chills, 6 okras, 1 lime, 1 sachet of tom yum paste, 2 tablespoons of fish sauce, cane sugar and 1000ml water

Preparation:
1. Rinse the ingredients. Remove prawn head and the intestines, set the heads aside. Cut eggplants, tomatoes and button mushrooms. Cut lemongrass and tear kaffir lime leaves.
2. Heat the pan with oil, add prawn heads, galangal and tom yum paste to stir fry. Add water, boil with high heat, turn to low heat and cook for 5 minutes.
3. Add eggplants, tomatoes, button mushrooms, okra, lemongrass, kaffir lime leaves and chilis, cook with high heat and turn to low heat, cook for 10 minutes.
4. Add prawns and cook until they are cooked. Turn off the heat and add lime juice, fish sauce and cane sugar to taste.

Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.

#男 #女 #我畏冷 #陽虛

Mongolian beef or 蒙古牛肉 in Chinese is a dish served in Chinese restaurants in the United States and Australia. Although this dish s known as Mongolian beef, none of the ingredients used or preparation methods are drawn from traditional Mongolian cuisine. According to what I read from the internet, people usually associate eating meat with Mongolians because they are usually strong and well-built plus they Mongolian sound more interesting and exotic too, which makes the dish sound a lot more appealing. Haha. Oh well, Mongolian or not, if you're a fan of beef dishes, this is a really easy recipe to follow and we're very sure your family will love it so much. Serve this dish over steamed rice or over crispy fried noodles and your family will surely be impressed.

Refer to the ingredient list below or go to our website here for your easy reference.

We would like to give special thanks to Greenpan for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

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.

Follow us on:
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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 5 - 6

Marinade for beef - marinate for at least 10 - 15 mins.
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300g of beef flank - sliced thinly against the grain and use the back of a cleaver to tenderize the beef]
1 tablespoon of light soya sauce
1/2 teaspoon of baking soda
1.5 tablespoons of cornflour
Juice from 1/2 thumb size of ginger
A generous dash of white pepper

Ingredients for stir-frying
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1/4 thumb size of ginger - shredded
2 cloves of garlic - chopped
5 stalks of spring onion (add stems first)
1 cup of water
1 tablespoon of oyster sauce
1 tablespoon of dark soya sauce
1 tablespoon of light soya sauce
1/2 tablespoon of sugar
Some cornstarch solution - amount to use depends on how thick you want your sauce to be
1 tablespoon of chilli powder - optional
1/2 tablespoon of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

GreenPan: https://amzn.to/2t7itiN
Low Sodium Light Soya Sauce: https://amzn.to/2JPnyn3
Oyster Sauce: https://amzn.to/2sZ8FIj
Dark Soya Sauce: https://amzn.to/2MpSBr4
Chilli powder: https://amzn.to/2HO4NOR
Sesame Oil: https://amzn.to/2takLOa
Shaoxing wine aka Chinese cooking wine: https://amzn.to/2JNa4rS

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

Stir Fry Beef w/ Ginger & Scallions 姜葱牛肉
https://youtu.be/EfRpZ3GnvBM

Beef Hor Fun 豉汁滑蛋牛河 Beef Rice Noodles in Black Bean Sauce
https://youtu.be/GggsvmHhjRQ

Best Mapo Tofu 麻婆豆腐
https://youtu.be/4nOyefp0ycA

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!

This Sweet & Sour Fish (酸甜鱼) is one of our most-requested recipes, probably because children and adults both love this dish. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. Although it’s commonly used in China, I was surprised to learn that it been used in England since the Middle Ages, and remains popular in Europe as well as in the Americas. There are different methods of preparing the sweet and sour sauce. In China, traditionally the sauces are created from mixing honey or sugar with such white or black vinegar. Other ingredients such as soy sauce and ginger are also used. Unlike our other sweet and sour recipes, Roland has simplified this version of sweet and sour fish so that you’ll find it easier to execute.

Refer to the ingredient list below or go to our website here http://spicenpans.com/sweet-and-sour-fish/ for your easy reference.

We would like to give special thanks to La Gourmet for letting us try out their high quality non-stick pan under Shogun series in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

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.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com

Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 5 - 6

Marinade for fish fillet - marinate for at least 15 mins before deep-frying
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300g of frozen flounder fish fillet
A generous dash of white pepper
1 teaspoon of chicken stock powder
1 teaspoon of salt
Juice from 1/2 thumb size of grated ginger
200ml of water
3 tablespoons of plain flour
1 tablespoon of potato flour

Putting the rest of the dish together
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1 bell pepper - deseeded & cut into wedges (deep-fry for 30-45s)
3 cloves of garlic - chopped
1 red onion - sliced
1/4 of a whole pineapple - cut into wedges
1 piece of tomato - deseeded & cut into wedges
1 cup of water
2 tablespoons of tomato sauce
1 tablespoon of chilli sauce
1 tablespoon of plum sauce/paste
1 teaspoon of sugar
1 tablespoon of fresh lemon juice
Thicken sauce up with some cornstarch solution

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite Wok Pan: https://amzn.to/2yblXGJ
Fish fillet: https://amzn.to/2LUl0EW
Chicken stock powder: https://amzn.to/2JDexBo
Potato flour: https://amzn.to/2l8Y35e
Plum sauce: https://amzn.to/2LPWwfO

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

Egg Tofu with Crispy Sweet Radish 自制蛋豆腐
https://youtu.be/yaCF8K0gloc

Sembawang White Beehoon 三巴旺白米粉
https://youtu.be/K9ns4cuLBt4

Teochew Bak Kut Teh 潮州肉骨茶 Peppery Pork Rib Soup
https://youtu.be/aESOgpgAuM4

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!

Please subscribe!
⇒http://www.youtube.com/channel/UC6du2j8NkOjCq5tOIYAc5hw?sub_confirmation=1

Hi everyone! Do you know how to cook Sesame salad with dried radish of vinegar taste at home? If you interested in to the Japanese style salad, recommend this recipe! It’s healthy, easy and yummy! This is able to keep in to the refrigerator for five days! Why don’t you try this delicious Sesame salad! You will be love it.

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Food preservation! healthy and easy Japanese recipes! Chilean Chicken salty sweet taste!
https://youtu.be/4tVp9VowaLM

Food preservation! healthy and easy Japanese recipes! Meat Miso of Chinese taste!
https://youtu.be/oVvv7bEcikc