马来西亚街头小吃【五香芋頭糕，菜粿，潮洲水粿，香菇蒸糯米飯】

2022-9-8 05:07| 发布者: admin8| 查看: 11| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

马来西亚街头小吃【五香芋頭糕，菜粿，潮洲水粿，香菇蒸糯米飯】

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芋頭糕 | 五香芋頭糕
Steamed Taro Cake | Yam Cake

材料:
A
300克芋頭（半粒）(切粒狀）
50克蝦米（剁碎）
8-10粒小蔥頭（切片，炸成蔥酥）
3 朵香菇 (切粒狀）
1 茶匙鹽
1 茶匙糖
½ 茶匙胡椒粉
½ 茶匙五香粉
青蔥，切掉白色部分（切粒，裝飾）
1 條紅辣椒（切粒，裝飾）

B
150克水磨粘米粉（荷花牌）
10克木薯粉
450ml 水（蝦米水+清水）
*將粘米粉，木薯粉和水混合均勻，備用

蒸盤：7x7寸方盤（塗油）

Taro cake is a traditional classic pastry. The main taro cake ingredients is rice flour, you can also add dried shrimps, mushrooms, sausages, meat, etc. according to your preference. Dip it with sweet sauce/chili sauce, top with tea or coffee, it tastes great!

Ingredients:
A
300g taro (half) (cut into pieces)
50g dried shrimps (minced)
8-10 small shallots (slice, deep-fried into crispy shallot)
3 shiitake mushrooms (diced)
1 teaspoon salt
1 teaspoon sugar
½ teaspoon white pepper
½ teaspoon five-spice powder
green onions
1 red chili （chopped）

B
150g blended rice flour
10g tapioca flour
450ml water (shrimp water + clear water)
*Mix blended rice flour, tapioca flour and water evenly, set aside

Steaming plate: 7x7 inch square plate (oiled)

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沙葛菜粿|韭菜菜粿做法|（隔夜也很軟Q，不會變硬）

分量：28-30粒菜粿 (23-25克一粒）

材料：

制作面皮 Making skin：
1 碗澄粉/小麥澱粉（100克）
1 碗木薯粉（100克）
3 碗清水（600ml）
2 湯匙食油（20ml）
1/2 茶匙鹽

餡料（沙葛內餡）：
沙葛 1粒 400克（切絲）
紅蘿蔔 1條（切絲）
冬菇 4-5粒（切絲）
蝦米 25克（剁碎）
蒜米適量（剁碎）
鹽少許
糖少許
胡椒粉少許

餡料（菲菜內餡）：
韭菜 100克（切小段）
蒜米適量（剁碎）
蝦米 25克（剁碎）
鹽少許

手粉：木薯粉
塗油：蒜米油

Chai Kuih / Crystal Dumplings Choi Kuih/Crystal Dumplings|(Skin won't harden overnight)

Ingredients:

Making skin:
1 bowl of wheat starch (100g)
1 bowl of tapioca flour (100g)
3 bowls of water (600ml)
2 tablespoons of cooking oil (20ml)
1/2 teaspoon salt

Filling (filling in Yam bean):
1 Yam bean （400g） (shredded)
1 carrot (shred)
4-5 pieces Shiitake mushrooms (shredded)
25 grams dried shrimps (minced)
Garlic rice (chopped)
A pinch of salt
Sugar a little
A pinch of pepper

Filling (filling in Chive dishes):

100g Chive (cut into small pieces)
Garlic (chopped)
25 grams dried shrimps (minced)
A pinch of salt

Kneading flour: tapioca flour
Oiling: garlic oil
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潮洲水粿（鹹糕）
Teochew Steamed Rice Cake (Chwee Kueh）

材料：
100克粘米粉
10克澄面粉 /小麥澱粉
10克玉米粉
1茶匙鹽
350毫升水
1湯匙油

菜脯配料：
50克甜菜脯碎
50克鹹菜脯碎
少許蒜米碎
1茶匙醬清
1/2 茶匙黑醬油
1小撮糖

6-7粒紅蔥頭（切片）
模具：7個小鐵模

Chwee Kueh is a traditional snack originating from Chaozhou in Guangdong. It is also popular in Malaysia and Singapore. It is usually pronounced as "Chwee kueh" in Teochew ， It is a street snack in Malaysia and is suitable for breakfast or afternoon tea.
Teochew Steamed Rice Cake (Chwee Kueh)

Ingredients:
100g rice flour
10g wheat flour
10g corn flour
1 tsp salt
350ml water
1 tbsp oil
Stir-fried Cai Poh （preserved radish） ingredients:
50g salty Cai Poh（preserved radish）
50g sweet Cai Poh
A little minced garlic
1 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1 pinch sugar

Scallion Crisp ：
6-7 shallots (sliced)
Mould: 7 small iron moulds

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廣式香菇蒸糯米飯
Steamed Glutinous Rice

分量 8-10人

材料：
糯米（泡水4小時）500克
瘦肉 400克切條狀
蝦米泡水5分鐘，瀝乾 50g
冬菇（用水泡軟，切絲）10朵切
蒜米剁碎
小蔥剁碎

調味料
生抽 1湯匙（可以放或不放）
鹽 2茶匙
胡椒粉少許

裝飾
麻油 2湯匙
蔥粒
紅辣椒（切粒）2條
鷄蛋切絲

Serves 8-10 people

Ingredients:
500g glutinous rice (soaked in water for 4 hours)
400g lean meat, cut into strips
Shrimp soaked in water for 5 minutes, drained 50g
10 shiitake mushrooms (soaked in water until soft, shredded)
minced garlic
shallots minced

seasoning
1 tbsp light soy sauce (can be added or omitted)
2 tsp salt
a little pepper

Decorate
2 tbsp sesame oil
diced green onion
2 red peppers (diced)
Shredded eggs

商業合作聯系
bebephang@gmail.com

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