關於 tamarind juice taste ，我們在網路上蒐集到這些相關的討論、資訊與評價

Share this with your Nasi Lemak kakis 👉 Beautiful Blue Pea Nasi Lemak

Marinate your chicken wings using this delicious homemade rempah (spice paste) and reducing it into a thick sauce, every bite of your chicken wing will be bursting with flavour.

This recipe uses luscious pandan and coconut infused basmati rice as a base for crispy chicken wings, sambal lady's finger and not forgetting the classics, sunny side up and fried ikan bilis.

⬇️ Ingredients here ⬇️
2 cups Basmati rice grains
250ml Water
2g dried Blue Pea flowers (green stems removed
250ml Coconut milk
4 pieces Pandan leaves (tear each leaf into half and tie them into knots)
3 slices Galangal (lightly smashed)
1 stalk Lemongrass (white part only, lightly smashed)

Spices for marinate:
8 pieces Large chicken wings
4 pieces Red chilli
2 pieces Chilli padis
2 pieces Candles nuts
1 piece Lemongrass (white part only)
1 knob Galangal
1 knob Turmeric
2 tsp Gula melaka / raw sugar
½ tsp Cumin seeds
½ tsp Fennel seeds
300ml Coconut milk
4 tbsp Tamarind juice (1 tbsp of tamarind pulp to 6 tbsp hot water)
Salt to taste

For frying:
2 tbsp Cornflour
8 tbsp Potato starch
Salt to taste
½ tsp Baking soda
½ tsp Baking powder

Sambal Spices:
300g Lady’s fingers (sliced)
6 Red chillies
3 Chilli padis
3 cloves Garlic
6 Shallots
20g Dried shrimps
10g Belachan
3g Torch ginger bud
1 tbsp Light soy sauce
1 tsp Sugar

Side Condiments:
8 slices Cucumbers
150g Fried ikan billis
100g Fried peanuts
4 Fried eggs
4 sheets of banana leaves for serving
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Full recipe here: https://themeatmen.sg/blue-pea-nasi-lemak/

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Explore the ingredients from different countries and support Singapore’s food diversification efforts. #ExploreOurFoodSG #SGFoodSources.

Nyonya dishes usually require many steps but (with a food processor) this Ayam Buah Keluak recipe is so easy! You might just be able to cook it tonight👇

⬇️ Ingredients here ⬇️
1 Chicken (approx. 800g – 1kg) (chopped into medium sizes)
14 pieces Buah Keluak (add more to preference)
200g Minced meat
100g Minced shrimps
1 tsp Dried sole fish powder
A pinch of salt
Pepper taste
1 tsp Sesame oil
2 stalks Lemongrass (white part only & smashed)
4 pieces Kaffir lime leaves
250ml Tamarind juice
500ml Chicken stock

Rempah:
300 Shallots (cut into small sizes)
65g Garlic (cut into smaller sizes)
1 stalk Lemongrass (white part only, cut into smaller rings)
20g Galangal
5 pieces Candlenuts
1 knob Turmeric (one thumb size)
2 tbsp Chilli paste
30g Belachan
10g Ginger torch bud
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Full recipe: https://themeatmen.sg/ayam-buah-keluak/

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

Fancy a delicious Indonesian feast at home? Try making this ayam bakar recipe. Ayam bakar also means roasted chicken in Bahasa Indonesia and Malay, is an Indonesian and Malaysian dish that taste sweet and savoury. This dish seems difficult to prepare but it's in fact really easy to recreate. Instead of your usual chicken dishes, impress your family and friends with this seemingly difficult dish. We have cooked this recipe a few times and our friends really enjoyed it. Hope you will enjoy this too. Have fun!

See the ingredient list below for your easy reference.

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.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ayam Bakar (Indonesian Grilled Chicken)
Ingredients
Serve 4 - 5 pax
————

Marinated chicken
=======
1kg whole chicken (you can use specific parts of a chicken)
Juice from 10 calamansi

Rempah paste
========
4 kaffir lime leaves
10g (0.35 oz) galangal (blue ginger or lengkuas)
2 stalks of lemongrass (use only the white portion)
10g (0.35 oz) young ginger
4 cloves of garlic
3 shallots
2 fresh red chilli (deseeded)
1 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 teaspoon salt
1 tablespoon tamarind paste
125ml (4.23 fl oz) water

Other ingredients
=========
2 bay leaves
100ml (3.38 fl oz) kecap manis
250ml (8.45 fl oz) water

Grill the chicken in the oven at 200C (392F) or airfry chicken at 180C (356F).
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Fresh galangal https://amzn.to/2GaZwFT
If you can't get fresh galangal, you can use dried galangal https://amzn.to/3kKT2MZ
You can also use galangal powder https://amzn.to/3643dIr
or galangal paste https://amzn.to/3mQRV0o
Turmeric powder https://amzn.to/2GbBxXu
Coriander seed powder https://amzn.to/3kK3eFE
Tamarind paste https://amzn.to/2FRWwPg
Bay leaves https://amzn.to/3mQrszR
Kecap manis https://amzn.to/2GbCgrG

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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite wok pan https://amzn.to/2DXEPMV

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

Get Sennheiser microphone from Amazon:
https://amzn.to/2NILqMR

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

Super Crispy Fried Chicken Recipe 盐酥鸡 Taiwanese Style 超大鸡排-迷你版
https://youtu.be/HgApMC03EwY

Super Yummy Indonesian Recipe! Tauhu Telur / Fried Egg w/ Tofu
https://youtu.be/C9Q72FG571U

Super Easy Ayam Penyet • Indonesian Crispy Fried Chicken Recipe in English 印尼炸鸡 Ayam Goreng
https://youtu.be/Y6g4vBwE4Uk

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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!

Ayam Rendang Nescafe Recipes How to make Rendang Chicken Nescafe 仁当咖喱鸡 Malaysia Hock Chai Cooking
#hockchai #rendang #nescafe

Ayam Rendang Nescafe
1 whole chicken （cut into bite size）
2 tbs Turmeric powder
1 tbs salt
1 tbs oil
-mix well all ingredients to marinate for 20 mins.

*May Buy Curry Chicken Paste from Market vendor or make your own curry paste

Ingredients to be ground
5 red chilis
20dried chilliessoaked

15 shallotspeeled
4 cloves garlic peeled
4 candle nuts (buah keras)
1 inch galangal (lengkuas) peeled cut into small piece
1 inch ginger peeled cut into small pieces
1 inch turmeric(kunyit) peeled cut into small pieces
3 stalks Lemongrass (serai) finely chop
50 ml Oil
- finely blend in food processor

For cooking
1/2 cup vegetable oil
2 big potatoes washed peeled cut into bite size
3 bird eye chilis crushed
1 stalks lemongrass(serai) crushed
3 kaffir leaves crushed

2 tbs Tamarind + 100ml warm water
500 ml Water
1 cup grated coconut

1＋1/2 teaspoon Nescafe coffee powder
100 ml hot water
2 tsp sugar

Adjust salt to taste.

Method :
1. Heat up oil in wok.
2. Add in marinated chicken pieces, fry two sides until 80 percent cook, remove chicken.
3. Add in potatoes, stir fry constantly until all sides are brown.
4. Add in curry paste and stir fry in medium heat.
5. Add in chicken and continue stir frying.
6. Add in lemon grass, Keffir lime leaves and bird eye chilis. Stir well.
7. Add in tamarind juice and stir well.
8. On high flame, pour in water and bring to boil.
9. Add in grated coconut. Mix well.
10. On low flame, cover and simmer for 20 minutes.
11. Open cover, on high heat stir fry until oil floats.
12. Add in coffee. Bring to boil.
13. Stir constantly to reduce gravy.
14. Adjust taste and serve.

Nescafe 仁当鸡
1 只鸡（切小块）
2 tbs 黄姜粉
1 tbs 盐
1 tbs 油
-捞匀腌制20分钟

*可以直接买巴萨的咖喱料也可以自己弄

咖喱料材料
5 只 红辣椒
20只 干辣椒 皱皮的 泡软切短

15 颗小红葱
4 瓣蒜头去皮
4 颗石栗 (buah keras)
1 寸南姜 (lengkuas) 去皮切小块
1 寸老姜 去皮切小块
1 寸 黄姜 (kunyit) 去皮切小块
3 根 香茅 (serai) 细切
50 ml 油
- 在搅拌器里打细。

煮的材料
1/2 杯 油
2 颗马铃薯洗净去皮切小块
3只 红小辣椒 拍打
1 只 香茅(serai) 拍打切开
3 片 疯柑叶 捏一下

2 tbs 阿三膏 + 100ml 温水
500 ml 水
1 cup 椰丝 （原版rendang还会空锅把椰丝炒干。这里我们用没炒过的椰丝）

1＋1/2 茶匙 Nescafe 咖啡粉
100 ml 热水
2 tsp 糖

盐调味

Method :
1. 热锅加油.
2. 加入鸡块煎至两面金黄，80％熟，取出。
3. 加入马铃薯，煎至各面金黄。
4. 中火，加入咖喱料炒香，炒出油。
5. 加入鸡块炒匀。
6. 加入香茅，小辣椒，疯柑叶，捞匀炒香。
7. 加入阿三膏水，捞匀。
8. 大火，加水，捞匀，煮滚。
9. 加入椰丝，捞匀。
10. 小火关盖煮20分钟。
11. 开盖，大火煮滚，搅拌至出油开始收干酱汁。
12. 加入咖啡，再次煮滚。
13. 不停搅拌至酱汁收干。
14. 试味，调味。上菜。

#petai #sambalbelachan #bawangputih
Oil 2tbs
Sambal belachan 2tbs
Onion 1 no
Chopped garlic 1 tsp
Buah Petai 1bowl
Shrimps
Tamarind juice 2tbs
Sugar half teaspoon
Salt a pinch

Methods.
1. Heat up oil in wok.
2.saute Sambal belachan until fragrant.add in onion chopped garlic ,buah Petai and shrimps into it and stir until half cooked.
3.add in tamarind juice. Sugar and salt to taste. Stir until cooked. Serve hot with steamed rice.

Bon appetite!