**咸蛋蟹( Salted eggs yolk fried with crab)**

**咸蛋蟹( Salted eggs yolk fried with crab)**
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材料
螃蟹2只、咸蛋黄3粒、姜片10片、青葱2根切段、牛油2茶匙、鸡精粉1茶匙、糖1茶匙、料酒1汤匙。

做法
1. 咸蛋取蛋黄，放进蒸笼蒸熟，备用。
2. 用刷子把螃蟹刷干净，敲开蟹盖，将黑色的内脏去。
3. 把螃蟹切开四块，再将螃蟹放入油锅里炸至五分熟，捞起备用。
4. 热锅，放入牛油煮至溶化后转小火，加入咸蛋黄，把咸蛋黄煮至溶化。
5. 将姜片和青葱段加入爆香。
6. 再将螃蟹、鸡精粉和糖放入炒至均匀和螃蟹全熟。
7. 最后加入料酒拌匀即可上碟。

Nasi lamak椰浆饭之咖哩鸡腿

Nasi lamak椰浆饭之咖哩鸡腿

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Link: https://www.facebook.com/photo.php?fbid=644908005562916&set=a.392690074118045.88762.392687507451635&type=1

主料
鸡腿5个 咖哩酱1袋（现成的）

辅料
盐少量 油少量
小花生少量 熟鸡蛋两只

1. 鸡腿盐稍腌过出水，油煎到金黄，倒入咖哩酱，加入大约两碗水
2. 煮到熟，将鸡腿夹出来备用。剩下的汁煮剥了壳的熟蛋到完全着色。
3. 将酱汁倒到鸡腿里，鸡蛋切开搭配鸡腿和各种小鱼干，炸花生米。
小贴士

这里的咖哩没有放任何的洋葱，土豆，红萝卜，纯肉汁煮的咖哩酱更香，同时保存的时间更长。毕竟蔬菜冻到冰箱里第二顿的风味会大打折扣，且会吸走鸡的味道。喜欢的话自己搭配青瓜片等蔬菜，煎蛋等，不必拘泥。也可以在酱汁里添加柠檬草，咖哩叶等。

**椰浆饭 Nasi Lemak**

**椰浆饭 Nasi Lemak**

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椰浆饭(3-4人份)
材料
白米2杯、清水2杯、椰浆50ml、班兰叶3-4瓣、盐1/2茶匙

做法
洗干净白米后将和所有配料加入电饭锅里煲即可。

备注
1. 白米过水洗2-3次即可。
2. 椰浆最好选择新鲜的，如果没有新鲜椰浆可到超市买包装的椰奶。
3. 在国外的朋友可到一般的亚洲或东南亚或唐人市场买冷冻包装的班兰叶，如果不方班兰叶(可选择不放)，味道肯定就没那么香。

叁峇
材料
蒜泥(1/4粒)、洋葱泥(1/4粒)、虾酱(Belacan)10g、辣椒酱(Chili Bob)180g、亚三糕(Tamarind Paste)35g、盐1/2茶匙、糖1茶匙、清水30ml、洋葱丝(一粒)

做法
热锅，放入3汤匙的油，爆香蒜泥和洋葱泥后加入虾酱至溶化。再加入辣椒酱和亚三糕炒至沸腾后加入水、盐和糖，最后把洋葱丝放入拌匀即可。

Watermelon Cookies! 西瓜饼干**

**How to Make Watermelon Cookies! 西瓜饼干**

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Link: https://www.facebook.com/photo.php?v=644634355590281

Ingredients:
3/4 cup butter 牛油
3/4 cup sugar 糖
1 egg 蛋
1/2 tsp. vanilla extract 云尼拉香精
2 cups all-purpose flour 多用途面粉
1/4 tsp. baking soda 苏打粉
Pinch of salt 盐
Red and green gel food coloring 红和青色素
1/4 cup mini chocolate chips 朱古力片

Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
2. Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 6 in. log; wrap in plastic wrap and refrigerate until firm, about 2 hours.
3. Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic wrap; chill until firm, about 1 hour.
4. On a lightly floured surface, roll white dough into a 6 in. by 6.5 in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside.
5. On a lightly floured surface, roll the green dough into a 6 in by 6.75 in. rectangle. Place log of red and white dough along the short end of green dough. Roll up with green dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or until firm
6. Unwrap dough and cut into 1/4 to 1/8 in. slices, and cut slices in half again into semicircles. Press mini chocolate chips face down into cookies. Place on baking sheets lined with parchment paper.
7. Bake at 350° for 9-11 minutes or until cookies are firm but not brown. Remove to wire racks to cool.

Sambal Serbaguna**多用途三巴辣椒酱**

Sambal Serbaguna**多用途三巴辣椒酱**
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1) Lada kering yang direbus (50g) 辣椒干

2) Udang kering (20g) 虾米干

3) Ikan bilis (20g) 江鱼仔

4) Belacan (1 sudu) 巴拉赞

5) Air asam jawa (secukup rasa) 阿三水

6) Bawang putih (1 ulas) 蒜头

7) Bawang merah (2 ulas) 小葱头

8) Bawang besar (1 biji) 大葱头

9) Gula (1 sudu) 糖

10) Garam (1 sudu kecil) 盐

11) Minyak untuk menumis (secukupnya) 油

马六甲出名的“粒粒鸡饭”

马六甲出名的“粒粒鸡饭”
Copy from Siew Yung Ting
Link: https://www.facebook.com/photo.php?fbid=741509865881269&set=pcb.721579924560379&type=1





 海南鸡饭的制作食材：


鸡腿，香米。


姜，香兰叶，辣椒，小辣椒，蒜头，葱头，酸柑，麻油，盐，酱青.



鸡烹调法：

1、把鸡洗干净，搽盐搁5分钟。

2、煮沸一锅水，水里放一至二汤匙盐，班兰叶，蒜，姜，随意你放多少.

3、将整只鸡放进煮开的沸水中，用炆火煮5分钟左右，把火熄了加盖25分钟捞起，放进冰水5

分钟、捞起，涂上麻油待凉，

切块后再淋上酱青。


鸡饭煮法：

1、把米洗干净，沥干.

2、用牛油爆香蒜头，把白米炒一炒。三、把饭倒进锅里，加入适量鸡汤、盐和香兰叶，一起

把饭煮熟。 


辣椒酱做法：

1、把辣椒，小辣椒（视各人喜好而定），去了皮的蒜头、葱头、姜切片，白糖

少许，酸桔子，醋少许放进搅拌机烂。

2、在搅好的辣椒里放入适量的盐，倒入滚烫的鸡汤，就可以了。


等鸡饭比较凉时才做粒粒鸡饭，这样你得手不会烫手，才能做....

咖喱面

**咖喱面**

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咖哩汤的材料：
1. 咖哩头3碗 
2. 椰浆2litre
3. 适量的味精和盐
4. 上汤10 litre

做法：

1. 把高汤和咖哩头同煮沸，注入椰浆继续煮，加上味精和盐调味
2. 再次煮沸后加入豆腐卜浸泡
3. 吃时可随意加上你要的材料，比如鱼饼， 豆芽，鲜蛤，水发鱿鱼，粉面等等。

自制咖哩头：

材料A: （搅烂）
1. 蒜辨100g
2. 葱头200g
3. 辣椒干100g
4. 南姜20g
5. 黄姜20g
6. 香茅四根

材料B：

1. 巴巴咖哩粉500g
2. 辣椒粉100g
3. 英国罐装咖哩粉3汤匙
4. 咖哩叶4根
5. 盐一汤匙
6. 食油1litre

做法：

1. 锅里烧热500ml的食油，慢火爆香材料A,然后加入材料B炒均匀，慢火煮15分钟
2. 加入剩余的500ml食油，不停以慢火烹煮至辣油渗出即可。

贴心建议：
1. 这个食谱的份量可以开档了，所以一定要自行调整。 不然炒出来的咖哩头，可以益街坊了。
2. 那个咖哩汤的份量也是很多，你们自己agak就好。

http://ohbin.blogspot.com/2009/03/ohbin-curry-laksa.html
多多游览，乐趣无穷！

《食为奴》咸鱼包

**《食为奴》咸鱼包**
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如果不要马上吃，我建议把包好的包子放入冰箱，要吃时才煎。。

材料
A 包皮： 
~ 面粉 200g 
~ 沸水 100g
~ 冷水 40g

B 肉馅：
~ 肉碎 300g
~ 梅香咸鱼 50g
~ 姜 1 大匙
~ 青葱 1 大匙
~ 大葱 1 大匙

C 调味：
~ 酱青 3 茶匙
~ 胡椒粉 少许
~ 麻油 3 茶匙
~ 花雕酒 2 茶匙
做法
1、先把沸水加入面粉搅拌，再加冷水揉成面团，放入冰箱休面30分钟。
2、把咸鱼稍微煎一下。
3、把肉馅材料和调味料放入碗内，加入煎过的咸鱼搅拌均匀。
4、面团切小块，包入肉馅，要把口封好，不然煎时肉汁会流失。
5、先把不沾底的平底锅烧热，加入冷油（不需要很多），把包放入锅内，转中火让它煎一下，再加1汤匙水，盖上锅盖让它煎到干水，然后把另一面煎到金黄色就可以起锅了！！

Polka dot cheesecake

Link: http://bakersdaughter.typepad.com/the_bakers_daughter/2010/04/polka-dot-cheesecake.html

I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake.  It needs to be refrigerated overnight so make sure you make it the day before you want to serve it.  I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut.  Using a knife dipped in hot water between cuts also helps to make clean edges.  If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan.

Crust

1 cup Graham crumbs

¼ cup cocoa

2 tbsp sugar

¼ cup melted butter

Filling

16 oz softened cream cheese

½ cup sugar

2 eggs

2 oz dark chocolate, melted 

1 tsp vanilla

2/3 cup sour cream

Directions

Preheat oven to 300 degrees F.

Grease a 7 X 7 inch square pan and line it with parchment paper.

In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan.

Beat cream cheese until smooth.  Gradually add the sugar.  Scrape down the sides of the bowl.  Add the eggs one at a time on low speed.  Add vanilla and sour cream.  Scrape the sides of the bowl one more time and beat until smooth.  Reserve 1/2 cup of the cheesecake filling and set aside.

Melt the 2 oz of dark chocolate in a bain marie (a bowl placed over a pot of barely simmering water), or in a microwave on low temperature.  Stir the melted chocolate into the reserved 1/2 cup of cream cheese filling.  

Pour the plain batter into the pan, smoothing out to the edges.  To make the dots you will need a pastry bag fitted with a round tip.  Fill the pastry bag with the chocolate cheesecake mixture.  Gently press the tip of the bag into the smoothed out plain cheesecake and squeeze the bag forming a dot.  Place dots all over the cheesecake until the chocolate mixture is used up.  

Place in the oven and bake for 1 hour.  Turn off the oven and leave the cheesecake in the oven for an additional 1 hr.  Refrigerate for at least 24 hours.   Freeze if you wish for about 1/2 hour before cutting.  Use a knife dipped in hot water to help when cutting.