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一分钟做罗勒酱 Basil Pesto.新鲜材料买回来把它弄好，密封放在冰箱可以储存一个星期哦。
Ingredients:
-Thai basil leaves
-pumpkin seed/roasted peanuts/roasted pine seeds
- garlic
- chilli flakes
- salt
-pepper
-extra virgin olive oil
-lemon juice
放到搅拌机把它嚼碎成酱料，密封，放冰箱。
Pesto sauce用途很广，可以拌意大利面，也可以涂抹面包等等 。
试试看吧。
Vegetarian Pumpkin Curry to celebrate Wesak Day today! 🎃🎃
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Eat clean going meat-free this Wesak Day with my son who is a vegan 1st & 15th day Chinese Lunar Calendar month. 😋😋
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One-pot meal cooking Curry powder + Cumin powder with pumpkin, potatoes, radish, carrot, cauliflower, cabbage, tomatoes, chillie, Serai, garlic, onions, curry leaves, cloves, coriander seeds & coriander leaves & peppermint leaves for garnishing! 🎃🥔🍅🌰🍛
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#FollowMeToEatLa
#WesakDay
#vegan
#Curry
Resepi Satay
Perkongsian : Aisyah Mohd Nor
Bahan-bahan :
Isi dada@peha ayam 10kg
Gula 3 kilo
Garam 10 sudu jangan membukit ngam2 saja
Aji 2 sudu
Kunyit babas 125g
Bahan-bahan diblend :
Jintan manis biji 20sudu
Jintan putih biji 10sudu
Serbuk ketumbar babas 10sudu
Serai 10 btg
Lengkuas agak-agak 2 ibu jari
Halia agak-agak 2 ibu jari
Bawang putih 1 labu
Bawang besar 2 biji
Cara-cara :
Potong dadu isi ayam, kulit ayam celur sekejap potong kecik agak-agak boleh cucuk, masuk semua bahan-bahan di atas gaul rata perap 2 3 jam boleh lah cucuk bakar.
Bahan renjis masa bakar
2 sudu susu pekat manis@santan
Air perap satay
Air masak sikit
Minyak masak campur buat untuk renjis
Bau harum semerbak masa bakar nanti
Untuk kuah kacang
Bahan-bahan :
Kacang tanah 3kg
Minyak masak 1kg
Cili kering
Gula 1 kg
Garam
Air perapan satay 5 cawan
Bahan tumis sama macam bahan blend tadi sukatan separuh dari tadi
Cara-cara buat kuah kacang
Tuang minyak dalam kuali terus letak kacang bila minyak panas kacang pun masak jangan sampai hitam nanti lemak kacang hilang, goreng cabai kering angkat bila sejuk boleh lah tumbuk atau blend (saya blend dengan air).
Tumis bahan blend (serai lengkus bawang putih/merah halia jintan manis/putih ketmbar) dalam kuali dengan minyak sampai pecah minyak, kemudian tuangkan bahan tumis dalam kacang dengan cabai yang diblend tadi perasakan dengan gula garam. Kalau suka aji bubuh lah sikit dan kalau tal suka manis boleh kurangkan gula ikut cita rasa sendiri
Ok sekian terima kasih selamat mencuba
Satay recipe
Sharing: Aisyah Mohd Nor
Ingredients:
Fill up dada@peha chicken 10 kg
Sugar 3 kilo
Salt for 10 spoon don't hustle, it's just suitable
Aji 2 spoon
Turmeric babas 125 g
The ingredients are blended:
Sweet cumin seeds 20 spoon
White cumin seeds 10 spoon
Babas cilantro powder 10 spoon
Lemongrass 10 btg
Galangal about 2 thumbs
Ginger is about 2 thumbs
Garlic 1 pumpkin
Big onions 2 pieces
Ways:
Cut the dice with chicken filling, chicken skin deep and cut it for a while, you can poke it, enter all the ingredients on the top of the marinated flat 2 3 hours you can poke it grilled.
Burn time sprinkle ingredients
2 tablespoon of condensed milk manis@santan
Marinated water satay
The water is cooking a bit
Mixed cooking oil for spill
Smells fragrant fragrant when burn later
For peanut sauce
Ingredients:
Peas 3 kg of land
Cooking oil 1 kg
Dry Chili
Sugar 1 kg
Salt
Satay marinade water 5 cups
Stir-fry ingredients are the same as the blend ingredients just now half of the measure
Ways to make peanut sauce
Put the oil in the pan and put the peanuts when the peanut oil is cooked, don't let the peanut fat disappear, fry the dry chili and lift it when it's cold you can punch or blend (I blend
Stir-fry blend ingredients (garlic lemongrass / red ginger cumin sweet / white ketmbar) in the pan with oil until oil breaks, then pour the tumis ingredients in the peanut with the blended chili just now taste it with salt sugar. If you like aji put it on a little and if you like it sweet you can reduce sugar according to your own taste
Ok thank you so much good luck tryingTranslated
食譜： https://bit.ly/3qb9AkB
材料：
南瓜半個
Rosemary（迷迭香） 1小紮
牛油1/4塊
洋葱1個
忌廉1杯
做法：
1.南瓜去籽連皮洗淨切塊
2.洋葱切塊
3.蒜頭去皮
4.洋葱先用牛油炒香
5.加入蒜頭、南瓜爆香後
6.加入適量清水（可用清雞湯代替）
7.加入迷迭香煮半小時
8.所有材料連湯放入攪拌機變成濃湯
9.可以過篩隔渣，有高速攪拌機的話不用
10.加入適量鹽調味
11.加入忌廉
Ingredients:
Pumpkin ½ pc
Rosemary 1 small bundle
Butter ¼ pc
Onion 1 pc
Cream 1 cup
Steps:
1. Remove seeds from pumpkin, clean and slice with peel.
2. Slice onion.
3. Peel garlic cloves.
4. Stir-fry onions in butter.
5. Add garlic cloves and pumpkin to stir-fry.
6. Add water or chicken broth.
7. Add rosemary and cook for 30 minutes.
8. Transfer ingredients with broth to blender to puree.
9. Depending on your preference, you can pass the puree through a sieve, or if you have a high-power blender, you can skip this step.
10. Add in salt to taste.
11. Add in cream and serve
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Hello friends! Today we're going to share with you how to make a classic and super delicious French pumpkin soup(soupe à la citrouille), and the recipe is from Michelin star chef Thomas Keller.
No matter how you call it pumpkin soup or squash soup, pumpkin soup is always classic. It’s my family favorite, and it’s something that never gets old. Also it's healthy, creamy, and keeps you cozy. You can use various squashes to make this soup, like butternut squash or kabocha squash. This soup is indeed delicious, perfect for a cold day, and it’s also a beautiful dish to serve on a holiday.
We strongly recommend you try this recipe if you love pumpkin soup, once cooked, served with crispy bacon, croutons or our favo “crème fraîche and nutmeg”. Hope you like this video. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jV0PYkB9mA4
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How to make pumpkin soup / squash soup
pumpkin soup Recipe
☞ Serves: 2-3
✎ Ingredients
kabocha squash 3, diced 180g, rostered 120g
olive oil 20ml
2 springs sage
celery 15g
carrots 30g
shallots 20g
onions 30g
garlic cloves, smashed
honey 15ml
vegetable stock 600ml, more if needed
bouquet garni 1 spring, about Italian parsley, thyme and bay leave
salt Q.S
ground black pepper Q.S
📍 French vegetable Broth：you can check our Mushroom soup video ( https://youtu.be/f-AMOarrAGY ) , don't need to add mushroom stems, all you need are a medium size carrot, half onion, a stick of celery and 5-6 black pepper corn, you also need a bundle of Bouquet Garni, includes bay leaf, thyme and parsley.
✎ Instructions
1. Slice the carrot, shallot, celery and onion, peel and smash the garlic.
2. Slice the squash in half lengthwise. Then scoop out and discard the seeds of squash. Keep two half squash for use later. Carefully peel away the skin from the squash until you reach the orange flesh. Dice the flesh into small cubes.
3. Preheat the oven to 170°C, line a foil on the baking tray. Brush each half inside and out with olive oil, and sprinkle the cavities with salt and pepper, then put a sprig of sage into each. Place cut side down on the baking sheet, bake for 44-45 minutes or until tender. The baking time depends on the size of squash.
4. Remove the roasted squash from the oven and let cool, then scoop out the flesh and set aside.
5. Pour the remaining olive oil in a stockpot over medium high heat, add celery, carrots, onions and shallots, fry for 3-5 minutes or until tender.
6. Add diced squash and smashed garlic, season with salt and black pepper, reduce the heat to medium low to keep the squash and garlic from coloring, stir for 2 minutes.
7. Add honey and keep stirring for 2 minutes, then pour the broth and bouquet garni, bring to a simmer and cook for 10 minutes or until the squash is tender.
8. Add the roasted squash and simmer gently for about 30 minutes.
9. Once cooked, remove from the heat and discard the herbs. Blend and puree the soup. Strain the soup into a bowl. Taste the soup and season if needed. You can serve it while the soup is not too hot, or chill overnight and enjoy in next day.
📍 How To Enjoy：You can mix and whisk the crème fraîche and nutmeg, and spoon some in top of soup. Or put some croutons or bacon bits are good ways to enjoy it.
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:32 Ingredients
01:34 Preparation
02:26 Pumpkin
04:13 Bake pumpkin
06:34 Pumpkin Soup
10:47 pumpkin soup with crème fraîche
11:50 pumpkin soup with croutons
-----------------------------------------------------------------------
#Vegan
#PumpkinSoup
#easyRecipes
張媽媽自家製【雞仔餅】，懷舊小食，童年回憶！請Like我的Video和訂閱我的頻道啊！如喜歡的話，請分享給朋友家人。謝謝。
MamaCheung's "Phoenix Cookies" a traditional Chinese snack. I hope you like it. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.
✤✤⬇︎⬇︎往下有材料份量 Ingredients shown below⬇︎⬇︎✤✤
⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄
#張媽媽 #小鳳餅 #雞仔餅
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材料 Ingredients：
一百六十克低筋麵粉 160g Cake flour
九十克麥芽糖 90g Maltose
四十五克菜油 45g Vegetable oil
五克梳打食粉加十克水 5g Baking soda in 10g water
一湯匙南乳汁 1tbsp Fermented red bean curd juice
六十克糯米粉 60g glutinous rice flour
一百克冰肉 100g Prepared pork fat
三十克葵花籽 30g Sunflower seeds
三十克花生 30g Peanuts
三十克南瓜子 30g Pumpkin seeds
三十克芝麻 30g Sesame seeds
三十克砂糖 30g Sugar
四十克南乳 40g Fermented red bean curd
十五克蒜頭碎 15g Chopped garlic
一茶匙五香粉 1tsp Five spice powder
半茶匙胡椒粉 1/2 tsp Ground pepper powder
一隻雞蛋 1 egg
五克玫瑰露酒 5g Chinese rose wine
冰肉材料：Ingredients for prepared pork fat
一百克肥豬肉 100g Pork fat
五十克砂糖 50g Sugar
三十克高濃度白酒 30g High alcohol content white wine
