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Saturday 22 September 2012

茄子叁巴虾米 Egg Plant w/Dry Shrimp Sambal


- egg-plant ( stick / roll cut )
- deepfried

- cooking method
- saute some garlic , onion , red chilli with dry shrimp sambal together till fragrant
- add your egg-plant ( dry / wet is up to you ) can add sugar if you felt salty ( totally personal taste ) :)

- 茄子( 棒/滚切 )
- 炸了先

- 烹饪方法
- 先爆香蒜茸 ,洋葱 ,红辣椒一起和叁巴虾米
- 加茄子( 干/湿各人喜爱 )可以添加糖如果你觉得咸( 完全是个人口味 ):)

串烧牛肉与番茄抓饭 Beef Skewer w/Tomato Pilaf Rice


- tomato pilaf rice
- onion , celery , carrot , green pepper , tomato , spring onion , garlic ( a little bit only & chopped )
- mixed herbs , ajinamoto , salt , white pepper , shao xing wine
- heat up a pan to saute the raw ingredients first ( use butter ) till fragrant ( egg optional )
- put in the rice add taste & mixed herbs , keep saute till fragrant
- at last put some shao xing wine

- beef marinate
- beef i use tenderloin , cut cube
- marinade ( tomato sauce ( 250gm ) water ( 150ml ) black pepper ( 3tsp ) mustard powder ( 2tsp ) chopped garlic ( 1tbsp ) light soya sauce ( 3tbsp ) oil ( 3tbsp )
- must marinade at least 1days

- beef skewer
- vegetables i use pineapple , green pepper , tomato , onion , button mushroom ( totally personal )
- all must put a little bit salt & black pepper
- beef & vegetables put on skewer stick ( what you want to put also can ) just make sure the top & below part the vegetables must be hard texture
- grill your skewer a little bit for colour first & before you put in oven to roast ( heat 150 ) around 10 till 15 minutes ( actually depends on how many you want to do , normally the vegetables is easy to cook & the problem is only the beef only )


- 抓饭
- 洋葱 , 番茄 ,西芹 ,胡萝卜 ,青椒 ,番茄 ,青葱 ,蒜茸( 只需要一点点切碎 )
- 混合香草,味精 ,盐 ,白胡椒粉 ,绍兴酒
- 热了锅爆香生材料先( 用牛油 )( 蛋可选 )
- 饭中添加调味 ,混合香草 ,继续炒爆香
- 在最后放一些绍兴酒

- 腌牛肉
- 牛肉我用里脊肉 ,切成立方体
- 腌料( 番茄酱( 250gm )水( 150ml ) 黑胡椒 ( 3茶匙 )芥末粉( 1汤匙 )酱油( 3饭匙 )油( 3饭匙 )蒜茸(2茶匙)
- 必须中腌至少1天

- 串烧牛肉
- 我用的蔬菜是菠萝 ,绿色辣椒 ,番茄 ,洋葱 ,蘑菇 ( 完全个人 )
- 蔬菜都必须放一点点的盐和黑胡椒
- 牛肉和蔬菜串棒( 你想怎样串也可以 )只需确保顶部和下面的部分放的蔬菜必须是质地硬的
- 先把串烧牛肉煎上色先才烤 ,烤箱( 热150 )烤10-15分钟( 实际上取决于你想要做的多少 ,一般的蔬菜是很容易熟问题是牛肉 )

泰式芒果鱼片 Deepfried Thai Mango Sauce w/Sliced Fish


- sliced fish or whole fish also can ( deepfried )
- thai mango sauce
- ing1) thai chilli sauce ( 1bottle ) maggie chilli & tomato sauce ( 1/2bottle ) plum juice ( 1/2cup ) fish sauce ( 2csp ) sugar ( 100gm )
- ing2)( raw ing ) bombay onion , red chilli , raw manggo ( this 3item cut c ) more ) chinese parsley ( 1/2 inch )
- ing3) ginger flower , lime leaves , lemon grass ( this 3 item use a little bit only ) fine chopped ) garlic ( fine chopped )
- ing4) sesame ( saute )
- ing1)2)3)4) mix together to make thai chilli sauce
- when your fish is ready just pour the sauce on it ( the sauce warm or cold is up to you )

- 鱼片或整条鱼也可以( 炸 )
- 泰国芒果酱
- 材料1) 泰国辣椒酱 ( 1瓶 ) maggie辣椒/番茄酱( 1/2瓶 )吉仔水 ( 1/2杯 ) 鱼露 ( 2汤匙 )糖 ( 100gm )
- 材料2)( 主 )孟买洋葱 , 红辣椒 ,生茫果 ( 这3材料切丝 )芫荽 ( 1/2寸 )
- 材料3) 姜花 , 柠檬叶 , 香茅 ( 这3材料使用一点点 ) ​​切碎 )蒜茸
- 材料4)芝麻 ( 炒香先 )
- 材料1)2)3)4)混合在一起 ,做泰国芒果酱
- 当你的鱼炸好倒泰国芒果酱在上面 ( 温或冷各人喜欢 )

Grilled Cod Fish w/Bonju Sauce

Stirfried Celery w/Garlic Sauce

蜜汁鸡 Stirfried Honey Plum Chicken


- chicken marinate ( 6kg ) cut into pieces
- corn flour ( 2rice bowl ) salt , aji ( 2 1/2tsp each ) sugar ( 6tsp ) white pepper powder ( 1 1/2tsp ) light soya sauce ( 50ml ) oil ( 100ml ) custard powder ( 2tsp ) chopped garlic ( 2tbsp ) mix together with chicken ( cut dy ) left overnite
- fried in high heat then turn low when your chicken starting to turn into golden colour

- honey plum sauce
- plum sauce ( 100ml ) ( brand long kee ) rice vinegar ( 100ml ) water ( 200ml ) sugar ( 100ml ) honey ( 50ml ) preserved salted plum ( 5nos ) plum juice ( 100ml ) red chilli ( unseeded ( 2stalk ) ginger ( 100gm ( chopped & saute till fragrant first )
- all ingredients boil together till thick

- 腌鸡( 6kg )( 切块 )
- 玉米粉( 2饭碗 )味精 ,盐( 各2 1/2茶匙 )糖( 6茶匙 )白胡椒粉( 1 1/2茶匙)生抽  ( 50ml ) 油( 100ml )蛋王粉( 2茶匙 )蒜茸( 2汤匙 )混合鸡一起腌过夜( 切块 )
- 油炸高热量 ,然后转低当你的鸡开始变成色泽金黄


- 蜜汁酱
- 酸梅酱 ( 龙记牌 ) 100ml ) 米醋 ( 100ml ) 水 ( 200ml ) 糖 ( 100gm ) 蜜糖 ( 50ml ) 咸吉/甘吉 ( 5粒 ) 吉仔水 ( 100ml ) 红辣椒 ( 2条 )种子不要 ) 姜 ( 100gm ) 切碎后要先爆香 )
- 所有材料一起滚到浓


煎三鳗鱼头与日式生抽酱&蒜米炒饭 Grilled Salmon Fish Head w/Bonju Sauce & Garlic Rice


- japanese style garlic rice
- use normal rice to fried ( better if overnite )
- kikkomann ( a little bit will do , very salty ) ajinamoto , egg , spring onion , garlic ( chopped , use more )
- when almost done put some shao xing wine before serve , if you got japanese wine the taste will be better but expensive

- bonju sauce
- kikkomann sauce ( 90ml ) brown sugar ( 100gm ) water ( 350ml ) ikan bilis stock ( 1tsp ) shao xing wine ( 1csp )
- all item boil together & put starch when you want to use it ( or just let cold for storage & put in fridge )

- salmon fish head after clean , cut into medium size & put some salt
- before you grill sprinkle some flour on the fish head
- grilled till cook & pour the bonju sauce on it to serve

- 日式蒜米炒饭
- 使用普通饭( 隔夜最好 )
- 日本生抽 / kikkomann( 一点点就够 ,很咸 )味精 ,鸡蛋 ,青葱 ,蒜米( 切碎多 )
- 炒好前加一些绍兴酒才上菜 ,如果你有日本酒的味道会更好 ,但是很贵

- 日式生抽酱
- 日本生抽 /( 90ml )红糖( 100gm )水( 350ml )江鱼仔粉( 1茶匙 )绍兴酒( 1汤匙 )
- 所有材料煲滚 ,放淀粉当你想使用它( 或者只是让冷放在冰箱 )

- 三鳗鱼头清洗干净后 ,切成中等大小与放点盐
- 煎之前贴一些面粉在鱼头上
- 煎到熟才倒日式生抽酱就可以上菜了

炒亚参叁巴虾 Stirfried Tamarind Sambal w/Prawn


- tamarind sambal 
- ing1) dry chilli ( 500gm ) soak , dry , blender w/oil ) 
- ing2) bombay onion ( 2.5kg ) garlic ( 1kg) ( cut & blender w/oil ) 
- ing3) belacan ( 2-3pcs ) depends on size ( cut into small pcs & let dry overnite & blender delicate ) 
- ing4) tamarind ( 4pack )( soak w/hot water ) can add more 

- cooking method 
- step1) saute dry chiili wit 10tsp sugar till fragrant ( add oil if nt enough ) 15min 
- step2) add ing2) keep saute ( low heat ) ur sambal almost ready whn oil starting to floating 40-45min 
- step3) add belacan ( low low heat ) keep saute & add tamarind (water only the seed dont want ) 10min 
- step4) add taste and ur tamarind sambal is ready .....happy cooking:)

- for this dish i use onion , red chilli , prawn ( skinless ) only garnish wit some spring onion  .....happy cooking:)

- 亚参叁巴 
- 材料1)辣椒干( 500gm )浸泡 ,隔干 ,搅拌机用油 ) 
- 材料2)孟买洋葱( 2.5kg )蒜米( 1kg )( 切和搅拌机用​​油 ) 
- 材料3)马来栈( 2-3件 )取决于大小( 切成小个 ,放过夜让干 ,搅拌器细腻 ) 
- 材料4)亚参膏( 4包 )( 浸泡热水 )可以加多的 

- 烹调方法 
- 步骤1)先炒香辣椒干 ( 搅拌了 ) 加糖再炒香( 可添加油如果不够 )15分钟 
- 步骤2)添加材料2)保持炒香( 低发热量 )你的亚参叁巴几乎已经准备好当油开始浮动在面 40 - 45分钟 
- 步骤3)加马来栈( 低热量 )保持炒香才添加浸泡亚参( 要水 ,种子不要 )10分钟 
- 步骤4)增添调味 ,你的亚参叁巴已准备好.....快乐烹饪:)

- 这个道菜 ,我用洋葱 ,红辣椒 ( 切丝 ) 虾(去皮)和亚参叁巴
- 调色用一些青葱.....快乐烹饪:)

Braised Chicken in Chinese Wine

Stirfried Brocolli w/Garlic Sauce

迷你烤老蟹 Mini Baked Crab in Foil


- preparation
- step1) make roux first
- flour ( 200gm ) oil ( 200gm )( you use around 3Tsp for this dish )
- heat up your oil in a pot till medium heat , slowly put in your flour & stir even , your roux is ready when its start to become hard to stir & boiling , after done leave aside ( can make a lot of western food using this roux )
- step2)
- ing1) onion ( 6nos ) , cabbage ( 1/2nos if big )( two item also small dice cutting )
- ing2) button mushroom ( 1can small dice ) black fungus ( a little bit fine chopped )
- ing3) fresh milk ( 150ml ) shao xing wine ( 2cap ) salt , aji ( each 1 1/2tsp ) sugar ( 1/2tsp ) w/pepper ( 1tsp ) egg ( 10nos )
- ing4) crabmeat 250gm ( normally i use frozen need to defrost first throw away some of the crabmeat water ) ( if you can find the crabmeat steam one better la then boil one )
- cooking method
- step1) put some butter / oil in your wok , heat up , add some garlic put ing1) to saute together ( make sure when you saute dont burn the vege if not your baked crab look will not nice ) before step2) you must make sure onion & cabbage is cooked ( especially cabbage if not enough dry very hard the baked crab hold ) ( if can low heat )
- step2) add ing2) to keep saute till dry ( if can still low heat please )
- step3) add roux 3Tsp keep saute ( starting to stick at your wok low heat ) keep saute till the roux melt
- step4) add fresh milk first ( your ing will look like wet wet like that one ) saute a while then add other ing3) ( keep saute if not it will stick low heat )
- step5) when your ing starting to stick together add crab meat (this step dont saute to long if nt ur crabmeat will unable to see already )
- step6) put in small aluminum foil & put cheese to baked ( this ing can make around 25pcs ) ( heat 200 around 15 min ) ........happy cooking :)


- 准备
- 步骤1)先做面粉糊
- 面粉( 200gm )油(200ml )( 用约3饭匙做这个菜 )
- 油中火加热直到在一个锅里热了起来 ,慢慢把你的面粉及搅拌均匀 ,你的面粉糊准备好了当它开始成为硬挑起沸 ,完成后放一边( 可以做出很多西餐使用此面糊 )
- 步骤2)
- 材料1)洋葱( 6粒 )包菜( 1/2粒大 )( 两个材料切小骰子 )
- 材料2)蘑菇( 1罐小骰子 )黑木耳( 一点点细切碎 )
- 材料3)鲜奶( 150ml )绍兴酒( 2盖 )盐 ,味精( 各1 1/2茶匙 )糖( 1/2茶匙 )白辣椒粉( 1茶匙 )鸡蛋( 10粒 )
- 材料4)蟹肉250克( 通常我等解冻了先才扔掉一些蟹肉水 )( 如果你买到一个蟹肉蒸汽的就好了 )

- 烹饪方法
- 步骤1)在你的锅里放一些油热了起来 ,添加一些蒜茸 ,加材料1)一起炒香( 确保炒香时不要烧焦 ,你的烤蟹看起来不好看的 )步骤2前 ,保持炒香 ,必须确保洋葱和的包
菜煮熟( 尤其是包菜 ,如果不足够干得话烤蟹很难保持形式 )( 如低发热量 )
- 步骤2)添加材料2)( 如果可以还是低热量 )
- 步骤3)添加面粉糊 ( 3饭匙 ) 炒香 ( 开始粘在你的锅 ) ( 低热量 ) 保持保持炒香,直到面粉糊融化
- 步骤4)添加鲜奶( 你的材料看起来像这样的湿湿 )炒了一会儿 ,然后添加其他材料3)( 保持炒香 ( 开始粘在你的锅 ) ( 低发热量 )
- 步骤5)当你的材料开始粘在一起 ,加入蟹肉( 这一步不用炒太久 ,蟹肉将无法看到 )
- 步骤6)放在小铝箔把奶酪出炉( 这材料可以做25粒 )( 热200约15分钟 )........快乐烹饪:)

Stirfried Beansprout w/Salted Fish

焖蒙古鸡脚与蛋 Braised Mongolian Chicken Feet & Egg


- 焖蒙古鸡脚和鸡蛋

- 蒙古酱 ( 5kg 肉 )
- 水 ( 4litre ) 花椒 ( 1/2汤匙 ) 川公 ( 10片 ) 甘草 ( 8片 ) 八角 ( 4粒 ) 沙姜粉 ( 1/4汤匙 ) 当归皮 ( 1/2片 ) 黑蒜头 ( 1粒先炸 ) 糖 ( 1饭碗 ) 黑酱油 ( 3/4饭碗 ) 嘛油 ( 2汤匙 ) 绍兴酒 ( 1饭碗 )
- 材料一起煲 ( 至少煲一天  ) 煲到滚 ( 转小火 ) 慢慢煲到出味 ( 关火 )


- 鸡脚 ( 先腌黑酱油 ,大火炸 ,浸泠水 )
- 鸡蛋 ( 滚熟 ,去皮 )

- 蒙古酱一起和鸡脚焖 ,等到要熟加鸡蛋 ( 去皮了 )
- 调味不够可以加








My Second Post

My blog is still in setting up , hopefully will done in this month with all picture & receipe ( english & chinese version ) i will keep up posting in my blog now before i share out now , thank you very much for all of you visited my blog :)

Hinava


Cucumber Pickles w/Egg & Peanuts


黄姜饭江鱼仔亚参参巴与印度菜饼 Nasi Kunyit w/Ikan Bilis , Sambal Asam Jawa & Papadam Cracker



- tumeric rice ( ingredients )
- ing1) bombay onion , turmeric ( more ) * dry chilli ( optional )
- ing2) garlic , ginger , galangale , lemon grass ( less ) ing1)&2) blender delicate with oil
- ing3) cloves , cardamon , star anise , cinnamon sticks (less)
- ing4) tumeric powder , coconut milk ( screw-pines leaves optional )

- cooking method ( turmeric rice paste )
- step1) saute ing3) & ing1&2) w/oil till fragrant ( if you want to use dry chilli then saute dry chilli first till fragrant then add ing3) & ing1&2) ) ( lower the heat when your paste starting to floating oil )
- step2) add turmeric powder to your paste & keep saute ( also the same your paste is ready when oil start to floating
- step3) add coconut milk & taste ( & screw-pines leaves ( optional ) to cook together with your rice ( you can add raisin ) ( this is the hardest part ) ( all the ing. depends on how many you want to cook no specify measurement )

- tamarind sambal
- ing1) dry chilli ( soak , dry , blender w/oil )
- ing2) bombay onion , garlic ( cut & blender w/oil )
- ing3) belacan ( cut into small pieces & let dry overnite & blender delicate )
- ing4) tamarind ( soak w/hot water )

- cooking method ( turmeric sambal )
- step1) saute dry chilli till fragrant
- step2) add ing2) keep saute ( low heat ) your sambal almost ready when oil starting to floating
- step3) add belacan ( low low heat ) keep saute & add tamarind ( water & meat only the seed dont want )
- step4) add taste and your tamarind sambal is ready ( use more sugar than salt ).....happy cooking:)

- 黄姜饭( 材料 )
- 材料1)孟买洋葱 ,姜黄( 多 )*辣椒( 可选 )
- 材料)蒜米 ,生姜 ,蓝姜 ,香茅( 少 )材料1)和材料2)一起用搅拌器与油 ( 细腻 )
- 材料)丁香 ,豆蔻 ,八角 ,桂皮( 少 
- 材料)姜粉 ,椰酱( 潘但叶可选 ) 

- 烹饪方法( 黄姜饭糊 ) 
- 步骤1)炒香材料3)及材料1&2)用油爆香( 如果你想使用辣椒炒香先 ,然后才放材料3)及材料1&材料2))( 低热量当你糊里的油开始浮 ) 
- 步骤2)添加姜粉到您的黄姜饭糊和保持炒香( 也相同当你糊里的油开始浮你的黄姜饭糊就好了 )
- 步骤3)加椰酱和调味( 班但叶(可选)一起煮饭( 你可以添加葡萄干 )( 这是最难的部分 )( 材料许多是要看你想煮份量 ) 

- 亚三参巴 
材料1)辣椒( 浸泡 ,隔干 ,搅拌机用油 ) 
材料2)孟买洋葱 ,蒜米(切 ,搅拌器用油 ) 
材料3)马来栈( 切成小块让他干过夜&用搅拌器直到细腻 ) 
材料4亚三( 浸泡用热水 ) 

- 烹饪方法  ( 亚三参巴 )
步骤1)先爆香辣椒
- 步骤2)添加材料2)保持炒香( 低发热量 )你亚三参巴准备得差不多了 ,当油开始浮面 
步骤3)加马来栈( 低热量 )保持炒香添加亚三( 只要水和肉  ,种子不要 ) 
- 步骤4)添加调味和你的亚三参巴罗已准备就绪( 使用更多的糖比盐 ).....快乐的烹饪:)



马铃薯泥布朗与白酱 Mash Potatoes w/Homemade Brown & White Sauce



- brown sauce ( i think better you buy instant one la , you can try this brand knorr demi-glace ) ( if you want my really long-long step ) ( i upload picture only recipe noy yet upload )
- cooking method is always at the back of the packet

- white sauce ( got some called carbonara , cheese , mornay , bechamel sauce & still alot name )( just simple-simple la called white sauce :)
- ing1) butter 250gm , plain flour 250gm
- ing2) culinary cream / whipping cream ( 500ml )
- ing3) water ( 500ml ) shao xing wine ( 50ml ) salt , white pepper powder ( each 1tsp ) ajinamoto ( 1 1/2tsp ) sugar , ikan bilis stock ( 2tsp ) mixed herbs ( 1tsp )
- ing4) fresh milk ( 500ml ) cheese ( 100gm grated )

- cooking method ( white sauce )
- step1) melted the butter before you add flour & stir even wait till cook ( medium heat )
- step2) add ing2) & stir even also & wait till cook ( medium heat )
- step3) add all ing3) & stir even ( low heat ) the sauce will starting to thicken up
- step4) add ing4) & stir even ( low heat ) also the same the sauce will start to thicken up :)
- step5) put in a bowl & reheat back whn u wnt to use ( nd to add fresh milk ) ( can use to make spaghetti sauce , lasagna , sauce for chicken chop and alot )

- mashed potatoes ( homemade )
- potatoes ( 1kg boiled , let cold and peel ) ( when boiling use cold water with potatoes inside wait till the water boiling then lower the heat so your potatoes will not crack )
- method one ( cheap costing ) use salt , white pepper ( each1tsp ) fresh milk ( 200ml ) butter ( 100gm ) hot water ( slowly add ) to mashed with your potatoes ( taste on your own if not enough can add )
- method two ( expensive costing ) use whipping cream ( 100ml ) ( shake before pour ) chicken stock ( 100gm ) hot water ( a little bit ) to mashed with your potatoes ( no need to add other taste ) .....happy cooking :)

- 布朗酱( 我认为你最好买速溶的 ,你可以试试这个品牌knorr demi-glace )( 如果你想知道我布朗酱的步骤是很长 )( 我上传了只有图片 ,材料和烹调方法尚未上传 ):)
- 烹调方法是在包装后面

- 我的白酱 ( 有一些所谓的卡尔博纳拉 , 奶酪 , 莫尔奈 , 还是很多的名字 )( 简简单单叫他白酱 )
- 材料1) 牛油250gm ,面粉250gm
- 材料2) culinary cream/whipping cream( 500ml )
- 材料3) 水( 500ml )邵鑫( 50毫升 )盐 , 白辣椒粉 ( 各1茶匙 ) 味精 ( 1 1/2茶匙 )糖 ,银鱼粉 (2茶匙) 混合香草(1茶匙)
- 材料4) 鲜牛奶( 500ml ) 芝士( 100克磨碎 )

- 烹调方法 ( 白酱 )
- 步骤1)先融牛油 ,添加面粉搅拌均匀等到滚 ( 中火 )
- 步骤2)添加材料2) 搅拌均匀也等待 ,直到滚 ( 中 火 )
- 步骤3)所有材料3) 搅拌均匀 ( 低火 )的酱会开始浓
- 步骤4)添加材料4) 搅拌均匀( 低火 ) 也是相同的酱油将开始浓 :) 
- 步骤5)装在碗里 & 再热回的时候加入鲜奶 快乐的烹饪:)

- 马铃薯泥( 自制 ) 
- 马铃薯( 1kg煮熟  ,放冷 ,剥皮 )( 时用冷水 ,等到马铃薯面的水沸腾 ,然后低热量 ,使你的马铃薯不会开裂 ) 
- 第一种方法( 廉价 )使用盐 ,白胡椒粉( 各1茶匙 )鲜牛( 200ml )牛油( 100gm )热水慢慢加入马铃薯泥 ( 如果没有足够味的可以添 ) 
- 方法二( 昂贵 )用whipping cream( 100ml )( 用前摇一摇才倒 )鸡精( 100gm )热 ​​水( 一点点)来做马铃薯泥( 无需添加其他味道 )

炸洋葱圈 Deepfried Onion Rings



- large white onion ( cut ring )
- put some taste ( salt , pepper ) left aside

- coating wet flour
- plain flour ( 1 rice bowl ) corn flour ( 1/2 rice bowl ) custard powder ( 1/2tsp ) salt , aji , white pepper powder ( each1tsp ) mixed w/water ( dont to melt )
- onion that had been cut coated wit the coating wet flour first
- after coating put in plain flour again before fried ( medium heat first then turn low heat ) happy cooking:)


- 大的白洋葱( 切圈 )
- 先调味( 盐 ,白胡椒粉 )放一边

- 湿面粉 
- 面粉(1饭碗 )玉米粉( 1/2饭碗 )盐 ,味精 ,白胡椒粉 ( 各1茶匙 )蛋黄粉 ( 1/2茶匙 ) 混合水( 不要太多水 ) 
- 洋葱已被切贴湿面粉先 
- 炸之前贴面粉( 中火炸 ,然后转低火 )  快乐烹饪:)




Baked Lobster Thermidor


蒸肉碎蛋卷 Steamed Eggroll w/Minced Meat



- ing1) egg ( 5nos )
- whipped till fluffy , add some salt & pepper , use a small pan to make omelette , you can make around 4pcs ( depends on the size of ur pan ) make sure ur omelette is thin
- ing2) chicken / pork / prawn meat ( 250gram ) carrot , black fungus , chilli , chinese parsley ( this 4item is for colouring only a little bit will do ) ( all fine chopped ) mix all wit some salt , sugar , pepper , starch , egg , sesame oil ....stir it all together to became paste ( if the paste to hard add some water/oil )

- cooking method
- step1) after your omelette is ready , put your meat paste in the middle & roll ( put some egg at the end of ur roll )
- step2) keep roll till all ur omelette is finsh ( if the meat paste still got extra can put in fridge )
- step3) steam ur eggroll ( 5min-10min ) medium heat will do ) depends on how many you make .....happy cooking:)

- 食谱
- 把5粒鸡蛋打发 , 加入盐和胡椒粉拌均匀 。 然后 ,热一个小平锅煎蛋  , 大概可以煎到4个薄蛋饼。
- 鸡肉 / 猪肉 / 虾肉 ( 250gm ) 少许切细幼的红萝卜 ,黑木耳 ,辣椒 和 芫茜调色 , 加入调味料:盐 ,糖 ,胡椒粉 , 玉米粉 ,鸡蛋和麻油 ,搅拌均匀成一大肉酱。( 如果肉讲太干,可加入少许水或油 )

- 把煎好的薄蛋饼铺平 ,将肉酱放在中间 ,卷起来 ,然后抹一点蛋液在蛋饼上 , 这样蛋卷可黏着 , 防止打开。
- 继续卷至蛋饼用完为止 (  剩余的肉酱可冷藏起来,用于其它菜肴上 )。
- 用中火蒸蛋卷大概5-10分钟即可。

煎羊扒与自制煎酱 Grilled Lamb Chop w/Homemade Grill Sauce



- lamb chop marinate
- onion ( 250gm ) garlic ( 100gm ) ginger ( 50 gm ) water ( 200ml ) blender till delicate
- taste salt , ajinamoto , mustard ( each 2tsp ) paprika , rosemary ( each 1tsp ) black pepper ( 2tsp ) oyster sauce ( 1csp ) shao xing wine ( 1cap ) oil ( a little bit ) all mix together & stir even ( rub it through your lamb chop ( no need to use all ) marinate at least 1dys )
- try to buy the lamb chop not yet marinated one ( the picture i upload the lamb is cut against bone ) ( this cutting make your lamb chop softer than the other one cutting )

- the homemade grill sauce ( can be use in other western grill dishes too )
- hp sauce ( 1bottle ) worcester sauce ( 1/2bottle ) maggie seasoning ( 60ml ) oil ( 125ml ) ajinamoto ( 25gm ) garlic ( 25gm fine chopped ) shao xing wine ( 1cap ) mix all together & stir even

- cooking method
- use a pan / mini hot plate to grill your lamb chop ( high heat first then lower it to medium heat )
- check your lamb chop always a part of your lamb chop got fat one , brush a little bit the grill sauce on that part , put some oil on the hot plate & start grill ( make sure your hot plate not too hot )
- when grilling check your lamb chop when its starting to turn brown can turn it around to grill again ( apply the same method )
- this process will take around 5min ( front & back )
- when its almost cook ( check the bone ( it will getting away from your meat ) or your meat ( starting to bend ) brush the sauce again on your lamb & grill ( 3second ) front & back & its done ( this sauce i upload must get grill if not will taste sour )......happy cooking :)


- 腌羊扒料
- 洋葱( 250gm )蒜米( 100gm )姜( 50gm )水( 200ml )搅拌机 ,直到细腻
- 腌羊扒料调味盐 ,味精  ,芥末粉( 各2茶匙 )黑胡椒粉( 2茶匙 )红辣椒粉 ,迷迭香( 各1茶匙 ) 蚝油( 1汤匙 )绍兴酒( 1盖 )油( 一点点 )一起混合与搅拌均匀( 擦在您的羊排( 不需要使用所有 )腌至少1天 )
- 尝试购买尚未腌制的羊扒( 图片我上传的羊扒是切反骨肉会软一点 )

- 自制煎酱( 可以使用在其他西式烧烤美食 )
- HP酱( 1瓶 )worcester酱 (1/2bottle)maggie调味酱( 60ml )油( 125ml )味精( 25gm )蒜茸( 25gm )绍兴酒( 1盖 )混合在一起&搅拌均匀

- 烹饪方法
- 用一个锅 / 迷你铁板来煎您的羊排( 先高​热量然后降低到中火 )
- 检查你的羊扒的一部分会要胖肉的 ,刷上一点点煎酱在那部分 ,放些油在铁板开始煎(请确保您的铁板不是太热)
- 煎的时候检查您的羊排 ,当它开始转向褐色可以把它翻过来煎( 适用于同样的方法 )
- 这个过程将花费大约5分钟( 正面和背面 )
- 当它几乎煮( 检查骨( 它会渐渐远离你的肉 )或你的肉会弯曲 ,再刷酱上您的羊扒再煎3秒正面和背面( 这煎酱我所上传的一定要中火才香如果不是它味道会酸 )......快乐的烹饪:)

Deepfried Crumbed Seafood Roll


蒸豆腐与日式生抽酱 Steam Beancurd w/Bonju Sauce



bonju sauce
- kikkomann sauce ( 90ml ) brown sugar ( 100gm ) water ( 350ml ) ikan bilis stock ( 1tsp ) shao xing wine ( 1csp )
- all item boil together & put starch when you want to use it ( or just let cold for storage & put in fridge )

- bean curd steam for 2 or 3 min done 
- egg on the top just like the egg you use for butter prawn ( this one you can check back at my post butter prawn ) 
- you can add chicken floss , spring onion & dry shallot ( optional ) ....happy cooking :)

-  日式生抽
- kikkomann酱( 90ml )红糖( 100gm )水( 350ml )江鱼仔粉( 1茶匙 )绍兴酒( 1汤匙 )
- 所有材料煲滚 ,放淀粉当你想使用它( 或者只是让冷放在冰箱 )

豆腐2或3分钟完成 
- 在豆腐上的蛋就像你用在奶油虾里蛋花( 这个你可以检查我的帖子奶油虾 ) 
- 您可以添加干鸡肉丝 ,青葱 ,红葱干( 可选 )  ......快乐烹饪:)

亚参辣酱鱿鱼 Stirfried Asam Pedas Squid



- asam pedas sauce
- tomato sauce ( 500gm ) chilli sauce ( 1kg ) rice vinegar ( 500gm ) sugar ( 500gm ) tomyam paste ( 4tbsp ) water ( 1liter ) tamarind ( 2 pack ( soak in hot water & strain use the tamarind water only ) light soya sauce ( 1rice bowl ) fish sauce ( 2csp )
- all boil together & let cold

- ing to cook
- onion , ginger , carrot , r/chilli , tomato , s/onion @ c/parsley , ginger flower , lime leaves ( a little bit only ) - fry the sotong till medium first
- saute the ing till fragrant & add the asam pedas sauce to your ing before you put the squid in & ready to serve ...happy cooking :)

- 亚参辣酱
- 番茄酱 ( 500gm ) 辣椒酱 ( 1kg ) 米醋 ( 500gm ) 糖 ( 500gm ) tomyam膏 ( 4汤匙 ) 水 ( 1liter ) 亚参 ( 2包 ( 浸泡在热水和只是用亚参水 ) 酱油 ( 1饭碗 ) 鱼鲁 ( 2汤匙 )
- 所有一起滚让冷

- 材料
- 葱 ,姜 ,胡萝卜 ,红辣椒 ,番茄 ,青葱/香菜 ,姜花 ,柠檬叶 ( 只需要一点点 )
- 炸苏东到中等熟
- 爆香材料先 ,添加的阿三辣酱 ,才把苏东放一起炒...快乐的烹饪







米兰式炸鸡意大利面 Spaghetti Milanese Chicken



- chicken leg i use imported one or you can also use fresh chicken leg ( take out the bone & skin ) ( wait defrost then you marinate with salt & pepper )( this marinate you can use for imported & local chicken leg ) ( imported chicken leg texture softer then the fresh local chicken leg )

- marinate wet flour ( plain flour 1rice bowl , corn flour 1/2rice bowl , custard powder 1/2tsp , salt , ajinamoto , pepper each1tsp ) mixed w/ water ( dont to melt )
- after your marinate wet flour is ready rub in on ur chicken leg

- coating
- your chicken leg that had been marinated with wet flour , coat with baked crumb ( i use mix white & yellow together )
- gently press the baked crumb to stick wit your chicken leg ( dont too hard if not your chicken leg will hard after you fried )
- after finish coating can fried already ( medium heat first then turned low heat after your chicken leg turning golden colour ( start floating in oil )
- i usually like too fried it till 95% cook only so i can taste the chicken still juicy :) ..... happy cooking:)

- dijon mustard sauce
- mayonis ( 500gm ) fresh milk ( 90ml ) mustard sauce ( 250ml ) mustard powder ( 3tsp ) worcester sauce ( 4csp ) tobasco / hot sauce ( 4csp ) rice vinegar ( 5csp ) sugar syrup ( 200ml ) fresh plum juice ( 100ml ) tumeric powder ( 4tsp ) butter ( 100gm melted & let cold ) c/parsley ( chopped for garnishing ) mix all together

- for the sauce below the chicken is combination between my white sauce & concasee ( this two sauce i already post you can check back later for recipe )

- ready the spaghetti first ( around 200gm ) for 1 person
- reheat some white sauce & concasee & pour on the spaghetti
- the chicken that had been fried cut into small pieces before you put on the white sauce & concasee
- if you want to separated the dijon mustard sauce also can or if you want to put on the chicken also can ( its up to you )

- 鸡腿 ,我使用进口或你还可以用新鲜的鸡腿( 取出骨头和皮 )( 等待除霜然后腌盐和胡椒 )(这腌罚你可以使用在进口及本地鸡腿 )( 进口鸡肉腿质地较过新鲜的当地鸡腿 )

- 腌湿粉( 面粉1饭碗 ,玉米粉1/2饭碗 ,蛋王粉1/2茶匙 ,盐 ,味精 ,胡椒粉各1茶匙 )混合水( 不要太水 )
- 你的湿粉准备好了就擦在你的鸡腿上

- 贴料 
- 鸡腿已用帖湿粉 ,贴面包屑( 我使用混合白色和黄色 )
- 平缓按面包屑贴在你的鸡腿( 不要安太大力你的鸡腿会硬当你炸好了)
- 整理后中火炸( 先炸你的鸡腿到金黄色 ,开始漂浮的时候 ( 油低热量 )
- 我通常喜欢炸至95%,只有这样我就可以品尝仍然多汁的鸡:) 

- 第戎芥末酱 
- mayonis( 500gm )鲜奶( 90ml )芥末酱( 250ml )芥末粉( 3茶匙 )worcester酱( 4汤 )tobasco  /  辣酱( 4汤 )米醋( 5汤 )糖水( 200ml )新鲜吉子汁( 100ml )姜黄粉( 4 ) 牛油( 100gm 融化&让冷 )芸茜( 切碎调色 ) 所有材料混合一起.......快乐的烹饪:

- 炸下面的酱是我的白酱和孔嘉西酱的组合( 这两个酱我已发布 ,您可以查看它的食谱 ) 

- 先准备好意大利面条( 约200gm )1人 
- 翻热一些白酱和孔嘉西倒在意大利面上 
- 鸡炸了切成小块放在面上 
- 如果你想分开第戎芥末酱也可以( 它取决于你或者你想放在的炸鸡上面都可以 )

French Escargoats


忌廉南瓜汤 Homemade Cream of Pumpkin Soup



- ingredients
- pumpkin ( 1kg peeled & unseeded ) large cutting
- carrot ( 500gm & unpeeled ) large cutting
- onion , celery ( 250gm ) large cutting
- potato ( 500gm & peel ) large cutting
- taste ( salt ( 2tsp ) white pepper powder ( 1tsp ) chicken stock ( 4tsp ) mixed herbs ( 2tsp ) bay leaf ( 1tsp ) papprika ( 3tsp ) totally personal

- cooking method
- all item put in a stock pot to cook ( high heat first after boiling turn low & boil till all ingredients soft so that you can blend later ) ( water level must past your ingredients about 3inch )
- after done let cold & blend ( if the soup you think is thick can add some water ) & reheat to serve ( add some ideal milk & garnishing )


- 材料
- 南瓜( 1kg去皮及种子 )大型切
- 红萝卜( 500gm )大型切
- 洋葱 ,西芹( 各250gm )大型切
- 马铃薯( 500gm去皮)大型切
- 调味 ( 盐( 2茶匙 )白胡椒粉( 1茶匙 )鸡精粉( 4茶匙 )混合香草( 2茶匙 )月桂叶( 1茶匙 )红辣椒粉(3茶匙)完全个人口味

- 烹调方法
- 所有的材料放在一个汤锅中煮( 高热煮沸后转低 ,直到所有材料软 ,你才可以用搅拌机 )( 水位要高过材料约3inch )
- 完成后 ,让冷才用搅拌机( 如果汤很厚  , 你可以加些水 )和上菜时候( 添加一些淡奶和配菜 )。

Homemade NZ Redskin Potatoes Wedges w/Dijon Mustard Sauce & Coleslaw ( English )


芝麻虾多士 Deepfried Sesame Toast



- ingredients
- prawn meat ( 250gram ) ( fine chopped )
- carrot , black fungus , chilli , chinese parsley ( this 4 item is for colouring only a little bit will do ) ( all fine chopped )
- mix all wit some salt , w/pepper powder , starch , egg , sesame oil
- stir it all together to became paste ( if the paste to hard add some water/oil )
- swipe the paste on the sandwich bread before coat with raw sesame
- fried in medium heat oil

 - 材料
- 虾肉(250克)( 切碎 )
- 胡萝卜 ,黑木耳 ,辣椒 ,芫茜( 这4种菜是为调色 )( 切碎 )
- 一起捞加一些盐 ,辣椒粉 ,淀粉 ,鸡蛋 ,麻油
- 搅拌在一起( 如果糊硬,添加一些水/油 )
- 把糊擦在面包上才贴生芝麻
- 中火炸

Roast Bacon Sausage Roll


煎三鳗魚扒与番茄capers酱 Grilled Salmon Steak w/Tomato Cappers Sauce




- grill salmon steak
- salmon slice marinated w/salt , pepper , ajinamoto ( rub some plain flour on both side of your salmon before grill ) ( cook till 90% )

- fresh salad ( lettuce , tomato , cucumber , carrot ) w/homemade french dressing
- french dressing ( onion ( 100gm ) garlic ( 40gm ) black vinegar ( 350gm ) mustard powder ( 3tsp ) white pepper powder ( 1tsp ) salt ( 3tsp ) sugar ( 9tsp ) corn oil ( 1 small bowl ) all blender together to make the french dressing

- tomato cappers sauce
- tomato( 2nos ) cappers ( 1tsp ) blender first - heat 50gm butter to melted it , add garlic & saute first
- add tomato & cappers ( blender dy ) & saute for a while till boiling
- add taste ( salt , aji , ikan biles stock , shao xing wine , worcestersauce )
- taste first before lastly use some lemon juice

- 煎三鳗魚扒
- 三鳗魚先調味 ( 盐 ,白胡椒粉 ,味精 )
- 三鳗魚前和后贴面粉才煎 ( 9成熟 )

- 鲜什菜沙拉 ( 生菜 ,番茄 ,青瓜 ,红萝卜 )与法式酱
- 法式酱
- 洋葱 ( 100gm ) 蒜米 ( 40gm ) 浙醋(350gm)芥末粉(3茶匙)白胡椒粉(1茶匙)盐(3茶匙)糖(9tsp)玉米油(1小碗)
- 所有材料和调味搅拌器在一起做法式沙拉酱

- 番茄capers酱
- 番茄( 2nos )capers( 1茶匙 )搅拌器
- 热50gm牛油融化了,加蒜米爆香
- 加入番茄及capers ( 已搅拌 )炒至沸腾
- 增添调味( 绍兴酒 ,盐 ,味精 ,公鱼仔精 ,worcester酱 )
- 先试味 ,最后加入一些柠檬汁

南仪炸鸡 Deepfried NamYee Chicken



- nam yee chicken marinate ( 6kg )
- plain flour , corn flour , kfc flour ( each 1rice bowl ) salt , aji ( each2tsp ) sugar ( 4tsp ) white pepper powder ( 1tsp ) nam yee ( 6pcs with nam yee water also ) shao xing wine ( 1cap ) sesame oil ( 1csp ) all mix with water ( must thick ) marinate at least 1/2day
- fried in medium heat

- 南仪鸡腌粉 ( 6kg )
- 面粉 ,玉米粉 ,肯德基的面粉 ( 各1饭碗 ) 盐 , 味精 ( 各2茶匙 ) 糖 ( 4茶匙 )白胡椒粉 ( 1茶匙 )南仪 ( 6粒与南仪水一起 ) 绍兴酒 ( 1盖 ) 麻油 ( 1汤匙 ) 所有材料与水混合 ( 必须糊 ) 腌至少1/2天
- 中火炸

Braised Scoth Lamb Flap ( English )


亚多博炸鸡翅 Adobo Chicken Wings



- chicken wing marinate ( 2kg )
- bombay onion ( 250gm ) garlic ( 100gm ) ginger ( 50gm ) blend w/water ( a little bit will do )
- salt ( 2tsp ) aji ( 1tsp ) black pepper ( 1tsp ) rosemary ( dry&whole 1tsp ) papprika ( 1tsp ) oyster sauce ( a little bit ) light soya sauce ( a little bit ) shao xing wine ( 1cap )
- this all item use to marinate chicken wing ( at least 1dys )

- the saute sauce
- hp sauce ( 1btl ) worcester sauce ( 1/2btl ) maggie seasoning ( 60ml ) oil ( 125ml ) ajinamoto ( 25gm ) garlic ( 25gm ) fine chopped ) shao xing wine ( 1/2cap ) all mix together & stir even

- cooking method
- fried your chicken wing till cook
- saute with a little bit garlic first before add the sauce ( no need to much )
- when almost done put some shao xing wine ( the saute part no need too long just want the sauce stick to your chicken wing only ) (the sauce must saute if not taste sour ) ........................happy cooking:)


- 腌鸡翅( 2kg )
- 孟买洋葱( 250gm ) 蒜米 ( 100gm ) 姜 ( 50gm )搅拌机混合水( 一点点 )
- 味精( 1茶匙 ) 盐 ( 2茶匙 )黑胡椒( 1茶匙 )迷迭香( 干和全 ( 1茶匙 )红辣椒粉( 1茶匙 )蚝油 ( 一点点 ) 酱油 ( 一点点 ) 绍兴酒 ( 1盖 )
- 所有材料和调味使用来腌鸡翅( 腌至少1天 )

- 炒酱
- HP酱 ( 1瓶 ) worcester酱 ( 1/2瓶 ) maggie seasoning ( 60ml ) 油( 125ml ) 味精 ( 25gm ) 蒜茸 ( 25gm ) 绍兴酒( 1/2盖 )的所有混合在一起搅拌均匀

- 烹调方法
- 炸鸡翅 ,直到熟
- 爆香一点点蒜米 ,加入炒酱 ( 无需太多 )
- 当几乎完成了加一些绍兴酒 ( 炒香部分不需要太长时间只是想酱粘到你的鸡翅 )( 酱必须炒香 ,如果不是味道会酸 )........................快乐烹饪:)

烤埃及式鱼 Baked Egyptian Fish



- fish marinate ( this picture i only make two slice ) ( about 200gm 1 slice ) 
- bombay onion , celery , tomato ( unseeded ) garlic ( all fine dice ) shao xing wine ( 1csp ) cumin ( whole not powder ) chinese celery / parsley ( fine chopped ) salt , ajinamoto , white pepper ( 1/2 tsp each ) 
- rub all the ingredients on fish ( left 1/2 day ) roll the fish ( skewer it with tooth pick )
- grilled top & bottom ( for colour only not grilled till cook )

- egyptian baked fish ingredients 
- tomato , onion ring , lemon ( all ring ) butter ( melted ( aliitle bit will do ) chinese wine 
- when your fish is grilled put on a tray to ready to baked , put all the baked ingredients on the tray ( lemon always on the fish ) onion & tomato you can put aside & pour your butter ( melted ) & some shao xing wine , roast around 15min-20 min (150' ) depends on how many you want to roast , garnishing some chopped chinese celery / parsley will do 
- your roasting tray juice is this dish sauce ( kinda yellow in colour & liquid )......happy cooking :)


- 腌鱼( 这张照片我只做两片 )( 约200gm 1片 ) 
- 孟买洋葱 ,西芹 ,番茄( 不要种子)蒜茸( 切小 )绍兴酒(1csp)小茴香( 全 )芫荽 / 香菜(细切碎)盐 ,ajinamoto ,白胡椒粉( 各1/2茶匙 )  
- 擦所有成材料在鱼片上( 腌1/2天 )鱼片卷起( 串牙签 )
- 煎顶部和底部( 上色 )

- 烤埃及式鱼材料  
- 番茄 ,柠檬 ,洋葱( 所有切圈 )牛油( 熔化(少许 )绍兴酒
- 鱼放在一个托盘上 ,准备烤 ,把所有材料放在托盘上(柠檬总是在鱼上面 )洋葱 ,番茄你可以放在旁边 & 倒入牛油( 融化 )和一些绍兴酒 ,烤约15到20分钟( 热150 )取决于你想烤多少 ,调色用一些切碎的芫荽 / 香菜
- 您的烤盘汁是这个道菜的酱( 有点黄色和水汪汪 )......快乐的烹饪:)

Stirfried Sweet&Sour Sliced Fish


虾球 Prawn Fritter w/Mayonise



- prawn fritter flour
- plain flour ( 3kg ) A1starch ( 1kg ) baking powder ( 100gm ) custard powder ( yellow ) 150gm ) oil/butter ( 100ml/gm ) salt , ajinamoto , white pepper powder (each 3tsp ) all mix wit water dont too much if not your prawn will not stick too your flour ( no need that much for home cooking you can reduce it yourself )

- cooking method
- prawn open in the middle part & make it thin2 using your knife & add some salt
- the prawn that had been ready dip into the flour first & stir it around till all the flour coating your prawn & slowly put into your wok to fried ( medium heat will do ) ( when your prawn starting to turning into golden colour lower the heat ) ( never use high heat cause it will look crispy outside only but inside still raw ) ( always turn & stir the prawn ) .... happy cooking:)


- 先准备好炸虾球
- 面粉( 3kg )薯粉( 1kg )泡打粉( 100gm )蛋黄粉( 黄色 )150gm )油/牛油( 100ml/gm )盐 ,味精 , 白胡椒( 各3茶匙 )所有混合加水 ( 不要太多 ) 如果不是你的虾不会粘在虾球粉( 在家做不需要那么多 ,可以减少 )( 不要留太长 ,如果不是你的虾不会发 ) 

- 烹饪方法 
用你的刀在虾中间开了他的和按薄 ,加点盐 
- 虾已准备 , 浸入虾球粉和搅拌 ,直到所有的面粉涂你的虾了 ,慢慢进入你的锅里( 中火炸 )( 当你的虾开始变成金色 ,热转低 )( 未使用高热来炸能引起它的外观脆 ,但里​​面还是生 )( 搅拌虾 ).. .. 快乐的烹饪:) 

五香盐芝麻鸡腿 Five Spices Sesame Salted Chicken Leg


- five spices seasoning
- five spices powder ( 200gm ) salt ( 70 gm ) chicken stock ( 50gm ) white pepper powder ( 50gm) mix all together & early preparation
- use around 1tsp ( flat ) for a chicken leg & rub it all around ( your chicken leg must cut open a little bit at the back side ( just follow the bone )
- after marinated leave it aside for 1/2dys

- prepration before fried
- use some egg white only to rub through your chicken leg
- then sprinkle some sesame on both side before you coat with corn flour / A1starch
- your chicken leg is ready to be fried ( medium heat & turn low when golden colour ) ....happy cooking :)


- 五香调味料
- 五香粉 ( 200gm ) 盐( 70gm ) 鸡精粉 ( 50gm ) 白胡椒粉 ( 50gm ) 混合在一起 , 早准备
- 一鸡腿和擦它前后约1茶匙 ( 平 )( 您的鸡腿切开一点点在背面( 只要按照骨 )
- 腌制好后放它在一边1/2天

- 炸之前准备
- 使用一些蛋白擦在鸡腿前后
- 再撒上一些芝麻两侧才帖玉米粉 /  A1署粉
- 鸡腿已经准备好要炸( 中热转低时色泽金黄 )......快乐烹饪:)




仁当牛与印度菜饼 Beef Rendang w/Papadam Cracker



- rendang paste ( meat 5kg )
- ing1) dry chilli ( 250gm ) soak , dry & blend w/oil
- ing2) bombay onion ( 1.3kg ) garlic ( 125gm ) ginger , lemon grass ( 100 gm ) turmeric , galangale ( each 50gm ) blender w/oil
- ing3) ( dry ing. ) cinnamon sticks ( 2sticks ) cardamon ( 5nos ) cloves ( 1/2csp ) cumin ( 1csp ) coriander ( 1csp )
- ing4) curry powder meat ( 200gm ) candle nut ( 8nos crushed ) mix w/ water

- cooking method ( paste )
- step1) ing1) that had been blend put in pot to saute ( can add some oil & 5tsp sugar ) saute till it boiling ( low heat ) 15min
- step2) add ing3) into t pot , saute for a while & take a closer look when all the dry ing. starting to float add ing2 ) ( that had been blend ) saute around 1hr30min ( low heat )
- step3) when the oil starting to floating on your paste add ing4 ) ( low heat ) & keep saute for another 15min & its ready your rendang paste

- cooking method
- add lime leaves , sugar , salt , ajinamoto , ideal milk , coconut milk , coconut des to cook ( lime lvs cook with the meat first together wit all t taste & water ( just past the meat in the pot ) rendang always dry not watery like curry
- whn your meat almost done ( 75% ) add ideal milk , coconut milk , coconut des & potatoes ( cooked , peeled & cut ) let it cooked , then its ready ...happy cooking :)

- 仁当糊( 肉5kg ) 
- 适用于鸡肉 ,牛肉 ,羊肉 - 材料1)辣椒干( 250gm )浸泡 ,隔干及搅拌器/油
- 材料2)孟买洋葱( 1.3kg )蒜米( 125gm )姜 ,香茅( 100gm )姜黄 ,蓝姜( 各50克 )搅拌器/油
- 材料3)( 干材料 )桂皮( 2支 )小豆蔻 ( 5粒 )丁香( 1/2汤匙 )小茴香( 1汤匙 )coriander seeds( 1汤匙 )
- 材料4)咖喱粉( 200gm )candlenut( 8粒粉碎 )加水 

- 烹饪方法 ( 糊 )
- 步骤1)材料1)放入锅中炒香( 可以添加油及汤匙糖 )爆香直到沸腾( 低热量 )15分钟
- 步骤2)添加材料3)到锅 ,爆香一段时间和采取仔细看看当所有的干材料浮动就材料2( 已搅拌 )炒香约1 1/2小时( 低发热量 )
- 步骤3)当油开始浮在你的糊加材料4)( 低发热量 )和保持炒香另一个15分钟你的仁当糊准备好了 

- 烹调方法
- 添加嘛枫叶 ,糖 ,盐 ,味精 ,淡奶 ,椰汁 ,椰子干( 嘛枫叶和肉一起煮和所有的调味和水( 刚刚过肉在锅里 ),仁当总是干不是水汪汪像咖喱
- 当你的肉煮得差不多75%才加淡奶 ,椰汁 ,椰子干和马铃薯( 煮熟 ,去皮和切 )让它熟...快乐的烹饪:)