關於 fried eggplant pieces ，我們在網路上蒐集到這些相關的討論、資訊與評價

Nasi Ala Kak Wook 😜 raya ke dua
Sedapp sangat anak anak & suami pakat puji

Taim panas panas merecikk. Ratah ayam part paling syiokkk.

Model utama:
Nasi putih tanak letak daun pandan simpul. Khasiat banyak tauuu.

Gulai Ayam:
~bawang bombay - 4 labu
~bawang putih - 5 ulas
~halia - 1 inci setengah
~rempah kari daging - 3 sudu
~rempah kerutub - 1 sudu
~Kacang panjang - potong
~Terung potong kecik2
~Leher ayam, kaki ayam, sayap dan paha dipotong2 kecil.
~Santan (jgn pekat sgt)
~ Garam dan kiub ayam
~ 1 kerek nisan

Cara-Caranya
1. Blend bawang merah putih halia & lengkuas hingga lumat dan tumis sampai wangi.
2. Rempah kari & rempah kerutub bancuh dgn air dan gaul pada ayam. Perap sekejap.
3. Kemudian masukkan kedalam bahan2 yg ditumis tadi. Masukkan ayam dan masak ayam empuk. Masukkan santan. Masak sehingga mendidih dan kuahnya sedikit pekat. Masukkan terung dan kacang panjang.
4. Masuk garam, gula nisan dan serbuk kiub ayam. Masak sekejap.

Ayam Goreng Harum:

~1 ekor Ayam - potong kecik2
~Garam- 2 sudu kecik
~kunyit hidup - 2 inci tumbuk lumat
~serbuk kunyit - 1 sudu kecik
~serbuk cili - 1 sudu kecik
~*Daun kari 3 tangkai

#Tips daun kari untuk rasa, bau dan lalat tak suka bau ni. Wallllahhhh!

Cara2nya
1) Ayam basuh bersih dan toskan.
2) Potong kecik. Lumurkan ayam dgn bahan2 diatas dan perapkan sekejap.
3) Goreng ayam dlm minyak terendam sampai sederhana garing.

Sambal Belacan Ala Kak Wok:-
4 biji cili kering - direbus
Cili padi ikut pedas
2 inci belacan
1 labu bawang besar dibakar
1 labu bawang putih dibakar
Gula, garam, perasa
Air asam jawa

Cara2nya:-
Blend semua bahan diatas kemudian masukkan perahan asam limau kasturi berserta dgn kulitnya.

Resepi asal by Rosmaliza Omar.
Kak Wook's rice 😜 second eid
The Children & husbands are so tasty to praise

Taim hot hot merecikk. Chicken ratah part of the most syiokkk.

Main Model:
White Rice does not put pandan leaves in the knot. A lot of benefits.

Chicken Gulai:
~ Onion Onion-4 Pumpkin
~ Garlic-5 review
~ Ginger-1 inches and a half
~ Meat Curry Spice-3 Spoon
~ Spice Spice-1 Spoon
~ long beans - cut
~ small cut eggplant
~ chicken neck, chicken feet, wings and small dipotong2 thighs.
~ Coconut Milk (don't be too thick)
~ Salt and chicken cubes
~ 1 April April

The ways
1. Blend of garlic garlic & Galangal until it's squish and stir-fry until it smells good.
2. Spice Curry & Spice Spice Mix with water and gaul on the chicken. Marinated for a while.
3. Then put in the ingredients that were sauteed just now. Put in chicken and cook soft chicken. Put in coconut milk. Cooking until boiling and the soup is a little thick. Insert Eggplant and long beans.
4. In Salt, Nisan and chicken cubes powder. Cooking for a while.

Fragrant fried chicken:

~ 1 chickens - cut small
~ Salt-2 small spoons
~ Living Turmeric-2 inches of mashed punch
~ Turmeric Powder-1 small spoon
~ Chili Powder-1 small spoon
~* Curry Leaves 3 stalk

#Tips for curry leaves for taste, smell and flies don't like this smell. Wallllahhhh!

Cara2nya
1) chicken wash clean and throw it.
2) small cut. Chicken put with ingredients above and it for a while.
3) fried chicken in the oil is submerged until it's simple crispy.

Sambal belacan ala kak wok :-
4 pieces of dried chili - boiled
Chili is following spicy
2 inches of belacan
1 big onion pumpkins burned
1 garlic pumpkin burned
Sugar, salt, flavor
Java Sour water

Cara2nya :-
Blend all the ingredients above then insert the kasturi lime asam colonialism along with the skin.

Original Recipe by rosmaliza Omar.Translated

Full Recipe: http://themeatmen.sg/ampang-yong-tau-fu

One of the more popular ways to enjoy yong tau fu. This method of serving yong tau hu originated from Ampang, KL.

A thick gravy-like black bean sauce is drenched over pieces of deep fried yong tau fu, which consists of the usual stuff like stuffed beancurd, eggplant and bitter gourd etc.

【Kuya Bbq & Grill】

The best Authentic Filipino Cuisine in Town!

• Crispy Pata (Large Portion) - Deep Fried Pork Knuckle
• Tortang Talong - Eggplant Omelette
• Sisig - Marinated Pork Bits and pieces fried with a generous of onion and spices served on a sizling Plate.

📍 Location: 49-0, Ground Floor, Plaza 333, 88300 Penampang.

☎️ Booking & Inquiries: 016-811 8051

#Kuyabbqandgrill #Crispypata #tortangtalong #Sisig #Authenticfilipinofood #Plaza333 #Sabahfoodhunter #沙巴美食 #Kkfood #Foodhunting

バーミヤンの期間限定メニューの夏野菜の冷やし担担麺のの作り方の動画です

チャンネル登録はこちらから
https://www.youtube.com/user/papadesuyo777

レシピ：https://cookpad.com/recipe/6872106
ブログ記事：https://ameblo.jp/cooking-s-papa/entry-12686808325.html

0:00　オープニング
0:17　麺用のクチナシ水の作り方
0:46　香味辣油の作り方
2:17　熟成多加水麺の作り方
5:45　鶏ガラスープの取り方
6:18　野菜の下ごしらえ
6:37　白髪ねぎの作り方
10:10　芝麻醤の作り方
11:17　肉みその作り方
12:31　花椒粉の作り方
12:53　担担スープの作り方
13:33　麺のゆで方
14:33　盛り付け
15:14　完成

夏野菜の冷やし担担麺（1人分）
　中華麺：一玉
　担担スープ：適量（100cc程度）
　トマト：2切れ
　茄子の素揚げ：2切れ
　胡瓜：2切れ
　白髪ねぎ：少々
　肉みそ：たっぷり
　糸唐辛子：少々
　香味辣油：適量
　炒り胡麻：少々

肉みそ（300g）
　豚肩ロース：300g
　油：大さじ1/2
　豆板醤：小さじ1
　紹興酒：大さじ1
　醤油：大さじ1

担担スープ（500cc分）
　芝麻醤：120g
　醤油：50cc
　砂糖：20g
　酢：20g
　オイスターソース：5g
　鶏ガラスープ：300g

香味辣油
　サラダ油：100㏄
　胡麻油：20㏄
　八角：1片
　花椒：30粒
　にんにく：1片
　生姜：1片
　陳皮：1g
　葱の青い部分：1本分
　鷹の爪：2本
　韓国唐辛子：15g
　胡麻油：大さじ1

中華麺（3玉分）
　強力粉：160g
　薄力粉：80g
　塩/重曹：各3g
　クチナシ水：100㏄

芝麻醤（220g）
　胡麻：120g
　胡麻油：50cc
　サラダ油：50cc

★フォローよろしくお願いします！/Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/

チャンネル登録後にベルマークを押すと新しい動画の通知が届くようになります。

How to make Dandan noodle with summer vegetables.

Please Subscibe soon!
https://www.youtube.com/user/papadesuyo777

Recipe in Japanese：https://cookpad.com/recipe/6872106
Report in my blog：https://ameblo.jp/cooking-s-papa/entry-12686808325.html

0:00　Opening.
0:17　How to make colored water for noodle.
0:46　How to make Komi Rayu.
2:17　How to make Ramen noodle.
5:45　How to make chicken bone stock.
6:18　How to prepare vegetables.
6:37　How to make Shiraga Negi.
10:10　How to make Tahini.
11:17　How to make Niku Miso.
12:31　How to make Szechuan pepper powder.
12:53　How to make Dandan soup.
13:33　How to boil Ramen noodle.
14:33　Dish up.
15:14　Done.

Dandan noodle with summer vegetables(for 1 serving)
1 portion ramen noodle
some Dandan soup
2 slices tomato
2 pieces fried eggplant
2 pieces cucumber
some Shiraga Negi
some Niku Miso
some threaded chili pepper
some Komi Rayu
some sesame seeds

Niku Miso(300 g)
300 g pork shoulder
1/2 tbsp oil
1 tsp Doubanjiang
1 tbsp Shaoxing wine
1 tbsp soy sauce

Dan Dan soup（500ml）
120 g Tahini
50 g soy sauce
20 g sugar
20 g vinegar
5 g oyster sauce
300 g chicken bone broth

Koumi Rayu
100 ml oil
20 ml sesame oil
1 piece star anise
30 grain Sichuan pepper
1 clove garlic
1 slice ginger
1 g Chinpi
1 stalk Japanese leek (the green part)
2 chili pepper
15 g Korean red pepper flakes
　1 tbsp sesame oil

Ramen noodle(for 3 servings)
160 g hard flour
80 g weak flour
3 g salt/baking soda
100 ml colored water

Tahini(220g)
120 g sesame seeds
50 ml sesame oil
50 ml salad oil

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Blog: http://ameblo.jp/cooking-s-papa/

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BGM：☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
作曲/演奏(Composition/performance )：igrek-U　　　　　
http://www.youtube.com/user/igrek2U?feature

今回はなすを使ったレシピをご紹介します！
コチュジャンを使って甘辛く味付けしてあり、ご飯にとってもよく合います♡
お弁当や、おつまみにもおすすめですよ♪
とっても美味しいのでぜひ作ってみてくださいね！

なすのコチュジャン炒め
2人分

材料：
なす 2本
玉ねぎ 1/4個
青ねぎ 5本分
にんにく 1/4片
Aコチュジャン 大さじ3
A酒　大さじ2
Aしょうゆ　大さじ1
Aりんごジュース　小さじ2
A砂糖　小さじ1/2
Aごま油　小さじ2
ごま油（仕上げ用） 小さじ1
糸唐辛子　適量
白いりごま　小さじ1

作り方：
1.なすはヘタを切り落とし、ヘタの付いていた方からピーラーで縦に1cm間隔で縞目に剥き、1cm程の厚さに切る。玉ねぎは繊維に沿った薄切りに、青ねぎは小口切りに、にんにくはスライス切りにする。

2.(1)のなすを水が入ったボウルに入れてアク抜きをする。

3.ボウルにAを入れて混ぜ、(1)を入れて全体を混ぜ合わせ、15分ほど味をなじませる。

4.フライパンを中火で熱し、(2)を入れて全体を炒め、具材に火が通ったら火を止めてごま油（仕上げ用）をまわしかける。

5.器にも盛り、糸唐辛子、白いりごまを散らして完成！

---

Stir-fried eggplant with gochujang
Servings: 2

INGREDIENTS:
2 eggplants
1/4 onion
5 strings scallion
1/4 clove garlic
3 tablespoons gochujang
1/2 teaspoon sugar
2 tablespoons cooking sake
1 tablespoon soy sauce
2 teaspoons apple juice
2 teaspoons sesame oil
1 teaspoon sesame oil (for toppings)
Some thread pepper
1 teaspoon toasted sesame seeds

PREPARATION:
1. Remove the stem from eggplants and cut into 4cm pieces. Slice onion and garlic. Chop scallion.

2.Put the eggplant of (1) in a bowl of water and remove the lye.

3. Mix gochujang, sugar, cooking sake, soy sauce, apple juice, and sesame oil in a bowl. Put vegetables (1) into the bowl and marinate for 15 minutes.

4. Heat a pan over medium heat. Stir-fry marinated vegetables (2). When cooked, turn off the heat then pour some sesame oil.

5. Place in a bowl and sprinkle with red pepper and white sesame seeds.

6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

This Fragrant Spicy Chicken or 香辣干锅鸡 in Chinese is another super easy to execute Chinese recipe that will go perfectly with steamed rice. If you love spicy food and you love chicken and best of all, you love potatoes, you gotta try this dish. To make it an even more wholesome one-pot meal, you can also add some additional greens in it such as long beans, eggplant or lady's fingers. Super super good.

See the ingredient list below for your easy reference. Hope you can recreate this yummy dish in the comfort of your home.

We would like to give special thanks to:

La Gourmet for their claypot For those who have been following us for a long time, you would know that we've used this claypot for almost more than 18 months and it's still in such a good condition. *thumbs up!***

If you like to buy it, 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, Philippines, Vietnam and Indonesia.

Thanks for dropping by our channel.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Makes 4 - 6 servings

Marinate chicken first then deep fry
-------
1 whole chicken (1kg)
2 tablespoons of Chinese rice wine
1 tablespoon of light soy sauce
1.5 teaspoons of salt
2 tablespoons of cornflour
A few dashes white pepper

Also to deep-fry
-----
6 pieces of potatoes - cut into cubes


2 tablespoons of sesame oil
10g of young ginger - minced
4 cloves of chopped garlic
4 pieces of shallot - chopped
1 piece of star anise
10 pieces of dried chilli - rehydrated and deseeded
3 tablespoons of spicy broad bean paste (辣豆瓣酱)
1 cup of water (250ml)
1 teaspoon of sugar
2 tablespoons of light soy sauce
3 pieces of fresh red chilli
3 pieces of fresh green chilli
2 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine)
A handful of spring onion
Some white sesame seeds

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

Singapore Chicken Satay http://www.youtube.com/watch?v=Xe9_ih...

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.