關於 fresh spicy salad ，我們在網路上蒐集到這些相關的討論、資訊與評價

Lai Yee's Kitchen - Mel's Nasi Kerabu Ikan :
I love Nasi Kerabu for the refreshing green and all those salted flavours together. It is basically a rice salad. It is quite a messy dish but super appetizing. It comes from Kelantan. Basically, what you're eating is a very healthy herb and rice meal with the addition of grilled chicken or fish. Nasi Kerabu is made up of a few components, each prepared separately and assembled on a plate right before serving. There is the blue rice, a fried fish sambal, a herb salad and assorted accompaniments such as salted egg, fish crackers and winged bean. The fish sambal is made up of deep fried cencaru fish that has been deboned and flaked, crispy Geragau shrimp and toasty grated coconut, all bound together by a spicy sambal mix.

Ingredients for 10 pax:
* Kerabu Rice:
. 4 cups rice
. 18g dried blue pea flower
. 2.5 litres hot water
. 3 stalk lemongrass
. 5 kaffir leaves
. 50g crushed ginger
*Cencaru Fish Sambal :
. 2 cencaru fish
. Oil for deep fry

*Rempah:
. 3 tbsp oil
. 1 big onion
. 1 whole garlic
. 1 tbsp toasted belacan
. 1 lemongrass
. 100g toasted grated coconut (roughly pounded)
. 8 tbsp dried fried crispy Geragau shrimp (roughly pounded)
. 1tbsp sugar
. 1 tsp salt

* Sambal:
. 10 presoaked dried chilies
. 1 whole garlic
. 1 whole Onion
. 2 tbsp Belacan
. 3-5 tbsp sugar
. oil
. 1cup Tamarind juice

* Accompaniments:
. 5 cups fresh bean sprouts
. 6 stalks thinly sliced laksa leaves
. 2 stalks thinly sliced torch ginger flower
. 5 stalks thinly sliced lemongrass
. 2 finely sliced turmeric leaves
. 10 pcs four angle beans (thinly sliced)
. 1 shredded cucumber
. 5 Salted Duck Egg (I made my own, for recipe, check my ICTV video)
. Some Fish crackers
. 2 tbsp Sambal belacan
. sugar and salt to taste

You can basically take any herbs from your own garden to add on to create your own version. Once you are ready to get started on your plate of Nasi Kerabu, mix everything together so you can taste the layers of flavours and contrasting textures in each bite. Sedap!!
#melindalooi #melcooks #laiyeekitchen #nasikerabu #KelantaneseFood #FashionChef #Lalacooks #MalaysianFood #sedap #dressupathome

We are in @melindalooirtw Batik Reversible Jacket Dress

แจกสูตรและวิธีทำยำตะไคร้กุ้งสด พร้อมเทคนิคการเลือกกุ้งสด เพื่อให้ได้กุ้งที่สดหวาน เนื้อแน่น นำมายำกับตะไคร้อ่อนๆ และน้ำยำรสจี๊ดจ๊าด เป็นเมนูเรียกน้ำย่อยได้ดีทีเดียวครับ
╔═══════════╗
กุ้งซีพีแปซิฟิก หาซื้อได้แล้วที่ Lotus's, 7-Eleven, Makro, CP Freshmart, Tops, Central Food Hall, MaxValu, Foodland, Golden place, Villa Market, Rimping และ ตลาดสดชั้นนำทั่วไปครับ
╚═══════════╝
ส่วนผสม
- กุ้งซีพีแปซิฟิก 500 กรัม
- ตะไคร้ (ซอย) 30 กรัม
- หอมแดง 50 กรัม
- พริกจินดาเขียว,แดง 15 กรัม
- พริกขี้หนู 2 กรัม
- น้ำมะนาว 3 ช้อนโต๊ะ
- น้ำปลา 3 ช้อนโต๊ะ
- น้ำตาลปี๊บ 1 1/3 ช้อนโต๊ะ
- สะระแหน่
- ถั่วลิสงทอด
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ingredient / recipe - Spicy Lemongrass Salad with Shrimps
- 500 g. ”CP Pacific” fresh shrimp
- 30 g. lemongrass
- 50 g. shallots
- 15 g. red, green chilli
- 2 g. guinea-pepper
- 3 tbsp. lime juice
- 3 tbsp. fish sauce
- 1 1/3 tbsp. palm sugar
- kitchen mint
- fried peanuts
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ติดต่องาน
e-mail : gindaiaroiduay@gmail.com
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#กุ้งซีพีแปซิฟิก #คัดสายพันธุ์พิเศษ #สดหวานแน่น
#ยำตะไคร้กุ้งสด
#กุ้งสดกรอบเด้ง
#CPPACIFIC #แค่ลวกก็อร่อย

#Teaser #DavidThompson #TheTubkaakKrabi #Krabi
I’ve been aching to tell you about this place, possibly the most memorable island gastronomical ‘getaway’ we’ve experienced in Thailand thus far. From the island’s history and boutique resort’s generation of founders, the lush forested surroundings and pristine beach, to finally, the living legend who calls this place his ‘second home’. David Thomson has chosen this tiny, secluded and idyllic beachside culdesac of Krabi, as a tropical destination to plant the wisdom of his culinary brilliance “The Arundina”, and after this trip, we more than understand why. But before all that (#comingsoon ), let’s start with a casual beachside meal at Tubkaak Krabi which unlike many lazy beachside indulgences that aren't usually made up of the fresh, organic ingredients or composed with an acute amount of care and partially the reason we love it, but imagine if you could have both!

The Beachfront Menu serves up a selection of beach-bumming favourties, such as hot and I mean hot, fluffy shrimp cakes made-up of the catch from the local’s fisherman’s net or a salad comprising of the island’s organic fauna, fruit and root; Paco fern and pomelo, spicy palm shoot salad, dressed with boiled egg and roasted cashew nut and a finished with a sprinkling of fried shallots and chili *drool*. Then there’s the chicken, oh my Gawd. Crisped to perfection, bite into a limb to experience the juicy and hot chicken flesh and the kick of local black peppers. Dip that baby into their homemade sweet chili sauce and munch away at the bone while basking on the extra large sized beach bed.

The one taste-sensation deeply etched into my mind and palate is Mamuang Bao Smoothie! What makes up this bombshell of a smoothie is of course the Mamuang Bao, a variety of mango native to Krabi, smaller than the standard mango, is oblong in shape and has a “starchy” texture and lovely sour finish. Combine that with Tubkaak Krabi Boutique Resort’s gorgeous white beach and a spectacular 13-island archipelago in the Andaman Sea, is all the vitamin Sea that you’ll need. @thetubkaakkrabi @davidwjthompson @ The Tubkaak Krabi Boutique Resort

Singaporean cuisine is multi-faceted because of cultural influences. While a majority of Singaporeans are Chinese, we also have Malay, Indian and Eurasian ethnic groups. We've been taught since young to embrace racial diversity and maintain social harmony. This is not only evident in our language - Singlish, which is a variety of English spoken in Singapore, incorporating elements of Chinese and Malay, but also the food that we eat. Spicy food is rather common in Singapore so when Sichuan cuisine is brought over to our shore, they immediately became a hit. Almost all the coffeeshops or foodcourts in Singapore these days have at least one stall selling Sichuan food. Sichuan (Szechuan or sometimes spelt as Schezwan) food has a unique bold and lip-numbing spiciness in most of their dishes because of the liberal use of garlic, Sichuan peppercorns and other spices. One of their most popular dishes is this Spicy Fish Hot Pot or Chong Qing Grilled Fish. The soup base of this dish is good to go with rice and noodles. You can also add any side ingredients, such as beancurd skin, tofu, mushrooms, prawns, instant ramen noodles, etc to this dish. If you have a party coming up, you can consider serving this over a portable stove and have the side ingredients placed on the side so that your guests can cook while they eat. It's a really nice experience. Just prepare extra stock because we can guarantee you that a top-up is required. If you've never tried this yummy dish before, do give it a go.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

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See you soon.
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Sichuan Spicy Fish Hot Pot (Szechuan Chong Qing Grilled Fish) 重庆烤鱼
Ingredients:
Serves 6 pax
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Grilled fish - bake at 200C or 400F for 20 mins
-------
400g fresh fish (you can use sea bass, snapper, etc)
1 teaspoon salt
0.5 teaspoon light soy sauce
1 tablespoon cooking oil
0.5 tablespoon chilli powder
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Soup base
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20g young ginger - chopped
5 cloves garlic - chopped
2 tablespoons Sichuan peppercorns
15 dried chilli (rehydrated & cut into small pieces)
2 tablespoons Chinese spicy paste (Xiang La Jiang 香辣酱) can use spicy broad bean paste 豆瓣酱
1.2L water
1 chicken stock cube
1 teaspoon sugar
-------

Other ingredients
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2 potatoes - thinly sliced
300g enoki mushroosm
100g soybean sprouts
50g sweet potato vermicelli (can be replaced with glass noodles/ tanghoon)

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce https://amzn.to/3u0e27C
Chilli powder / flakes https://amzn.to/3tX8ydE
Sichuan peppercorns https://amzn.to/3t3lJc5
Dried chilli https://amzn.to/3gFzXNy
Spicy sauce https://amzn.to/3dRcnM3
Chicken stock cube https://amzn.to/3dS7Jxe

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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) https://amzn.to/2V5v9oT
Buy the exact set in Singapore: https://heyhommies.com/product/la-gourmet-shogun-twister-family-set/

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Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
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If you like this recipe, you might like these too:

Sichuan Spicy Chicken 辣子鸡
https://youtu.be/-hoxfyzt2K8

Chinese Spicy Seafood Noodles 香辣炒面
https://youtu.be/OeO8OAw4kDE

3 Simple Chinese Szechuan Appetizer Recipes! Spicy Wonton 红油抄手 Cucumber Salad Century Egg Tofu 皮蛋豆腐
https://youtu.be/B9QAsBcOeJk

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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!

วิธีทำยำกุนเชียงในแบบของนายต้มโจ๊ก เครื่องปรุงรสสามอย่างก็อร่อยได้
ส่วนผสม
กุนเชียงแท่งใหญ่ 2 แท่ง
แตงกว่า 2 ลูก
หอมแขก ½ หัว
ขึ้นฉ่าย 2 ต้น
พริกจินดาแดงสด 4 เม็ด
มะเขือเทศ 1 ลูก
น้ำมะนาว 1 ช้อนโต๊ะ
น้ำตาล ½ ช้อนโต๊ะ
น้ำปลา ½ ช้อนโต๊ะ

2 Chinese sausage
2 Cucumber
½ Red Onion
2 Celery
4 Fresh Chili
1 Tomato
1 tbsp. Lime Juice
½ tbsp. Sugar
½ tbsp Fish Sauce

#ทำอาหาร #สูตรอาหาร #ครัวง่ายๆของนายต้มโจ๊ก

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】(保存期間：冷蔵で約3日、冷凍で約2週間)
※ハンバーグだけは前の日に冷蔵庫に移して解凍してあげるか、レンチンだけして粗熱がとれたらお弁当にいれてあげて下さい。
『簡単ふっくらハンバーグ』
●牛豚合挽き肉：400g
●新玉ねぎ：1個（普通の玉ねぎでもOK）
●パン粉：約1カップ
●牛乳：50ml
●卵：1個
●塩：小さじ1
●ブラックペッパー適量
●ナツメグ少々
[ソース]
●ケチャップ：大さじ4
●ウスターソース：大さじ2
●みりん：大さじ2
●赤ワイン：大さじ3
●お酒適量
●米油（普通の油でもOK）

『紅生姜の厚焼き卵』
●卵：3個
●片栗粉：小さじ1
●万能ねぎ適量
●水：小さじ2
●マヨネーズ：小さじ1
●塩少々
●めんつゆ（4倍濃縮）：小さじ1
●紅しょうが：10g～20gくらい
●米油（普通の油でもOK）

『ウインナーとブロッコリーのめんつゆチーズ炒め』
●ブロッコリー：2株
●ウインナー：10本
●塩（茹でる用）
●めんつゆ（4倍濃縮）：大さじ2
●オリーブオイル
●ブラックペッパー
●粉チーズ（カレーパウダー、コンソメでも美味しいよ♪）
●コーン：1缶

『にんじんと沢庵とシソの和え物』
●にんじん：1本
●塩（茹でる用）
●沢庵：1パック
●大葉：10枚くらい
●ごま油：小さじ1
●めんつゆ（4倍濃縮）：小さじ1
●炒りごま適量

『菜の花の辛子和え』
●菜の花：1束
●塩（茹でる用）
●めんつゆ（4倍濃縮）：大さじ2
●和からし：小さじ1
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前回本当に大好評だった作り置きの第二弾
今回は簡単で美味しい全部冷凍も出来る作り置き『彩りハンバーグ弁当』を作りました。
週末とかにいっきに作って、後は平日朝起きたら弁当に詰めるだけでOKです♪
出来るだけ調味料も少なくなるように工夫してみました。
皆さんのいつものお弁当作りが少しでも楽になったり
お弁当を開ける瞬間がもっと楽しみになって頂けたら本当に嬉しいです。
全部とっても簡単なので是非作ってみて下さい。

[Ingredients](Storage time: about 3 days refrigerated, about 2 weeks frozen)
[Easy fluffy hamburger steak]
● Ground beef and pork: 400g
● Fresh onion: 1 (regular onions are also OK)
● Bread crumbs: about 1 cup
● Milk: 50ml
● 1 egg
● Salt: 1 teaspoon
● Appropriate amount of black pepper
● A pinch of nutmeg
[Sauce]
● Ketchup: 4 tablespoons
● Worcestershire sauce: 2 tablespoons
● Mirin: 2 tablespoons
● Red wine: 3 tablespoons
● sake as needed
● Rice oil (regular oil is also fine)

[Thick-boiled egg with red ginger]
● 3 eggs
● Potato starch: 1 teaspoon
● Appropriate amount of scallion
● Water: 2 teaspoon
● Mayonnaise: 1 teaspoon
● A pinch of salt
● noodle soup base (4 times concentrated): 1 teaspoon
● Red ginger: 10~20g
● Rice oil (or regular oil)

[Fried sausage and broccoli with noodle soup cheese]
● 2 broccoli plants
● Sausage: 10 sticks
● Salt (for boiling)
● Noodle soup base (4 times concentrated): 2 tablespoons
● Olive oil
● Black pepper
● Cheese powder (curry powder or consommé is also good ♪)
● Corn: 1 can

[Carrot, pickled daikon and shiso salad]
● Carrot: 1 stick
● Salt (for boiling)
● Pickled daikon: 1 pack
● Shiso leaves: about 10
● Sesame oil: 1 teaspoon
● Noodle soup base (4 times concentrated): 1 teaspoon
● Appropriate amount of roasted sesame seeds

[Nanohana with spicy sauce]
● Nanohana: 1 bunch
● Salt (for boiling)
● Noodle soup base (4 times concentrated): 2 tablespoons
● Japanese mustard: 1 teaspoon
-------------------------------------------------------
This is the second version of a meal prep dish that was really popular
last time.
This time, I made a "colorful hamburger steak lunch box" that is easy
and delicious to make and can be frozen.
You can make it all at once on the weekend and pack it in your lunch
box when you wake up in the morning on weekdays ♪
I have tried to use as few seasonings as possible.
I hope this will make your bento preparation a little easier, or if it
makes you look forward to the moment you open your lunch box.
It's all very easy to make, so please give it a try.

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#こっタソの自由気ままに #冷凍作り置き #作り置きレシピ​ #美味しい作り置き​ #簡単作り置き​ #冷凍保存レシピ #常備菜​ #副菜 #メインおかず #サブおかず #和食 #低糖質おつまみ #糖質制限レシピ #低糖質レシピ #ダイエットレシピ #激痩せ #糖質制限レシピ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #ご飯のお供 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園