關於 coconut 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.

Do you like cincalok? 🤗🤗
.
Well, cincalok is made up of fermented small shrimps or krill, usually served as a condiment together with chilis, shallots and lime juice. It can be used as marination or added into dishes as well. The shrimp in the pinkish coloured cincalok is readily identifiable and the taste is salty. 🤩🤩
.
Tadah! here’s the unique dish Roasted Cincalok Chicken from Quan’s Kitchen. If you love cincalok taste then this dish is for you. The chicken is juicy, aromatic, the marination is just right with cincalok, spices and herbs, then roast to perfection. 😍😍
.
✨ Roasted Cincalok Chicken
✨ Torch Ginger Flower Sauce
✨ Roasted Sesame Garlic Potato
✨ Wok Fried Cereal Eggplant with Chili & Curry Leaf
✨ Cameron Highland Spring Mix Salad with Wafu Dressing
✨ Black Glutinous Rice & Coconut Tart
.
Four Points by Sheraton Kuala Lumpur, Chinatown introduced their new Family Feasts menu from Quan’s Kitchen – best enjoyed in the comfort of home. Their menu items highlighting spices and ingredients from our surrounding neighbourhood. 💥💥
.
Each perfect for 3-4 persons, there will be 3 fresh menu items to choose from; Whole Roasted Cincalok Chicken, Baked Whole Saltwater Seabass with Szechuan Spice, and the Slow-Baked Kam Heong Beef Back Ribs. 🥳🥳
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#cincalokchicken #malaysianfood #quanskitchen #fourpointsbysheraton #fourpointschinatown #kellyeats

#TheAlley is one of my favourite bubble tea in London 🇬🇧 We tried the ube brown sugar creme brulee milk & Mango 🥭 lulu and coconut 🥥 milk !! The drinks are freshly made and the taste is excellent 👍👍
好多留係香港嘅朋友唔敢出走，可能怕失去鍾意嘅人/事，唔好以為經常出走嘅Lucas唔怕，但我相信緣份，有緣嘅無論你去邊都會再遇見🙈🙈好似 #鹿角巷 咁，我喺香港係佢哋嘅常客，黎到倫敦又遇到啦，今次同都係香港黎嘅朋友分別飲紫薯黑糖珍珠奶茶同楊枝甘露，喺英國真係未飲過紫薯，好似一秒返咗去尖沙咀咁😆😆楊枝甘露感覺好清新，🤫唔係好多地方整到㗎🤫

其實英國生活都唔係淨係得English Breakfast Tea 飲😄😄大家不妨過嚟體驗下生活啦

#TheAlleyUK #TheAlleyMayfair
Thealleyuk

世界各国で生産されているとうもろこしを、それぞれの国の味付けでご紹介します！
世界の屋台に行った気分になれる♪
お好みのものをぜひ、作ってみてくださいね！

とうもろこしレシピ4種

■エローテ （メキシコ屋台風コーン）
3人分

材料：
とうもろこし 　3本
サラダ油　大さじ1
マヨネーズ　80g
サワークリーム　80g
ライム汁　1/2個分
チポトレパウダー　小さじ1
コテハチーズ　30g
パクチー　少々

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.サラダ油を入れたフライパンを中火で熱し、茹でたとうもろこしを入れる。前面に焼き色がつくまで焼き、皿に移す。
3. 小さめのボウルにマヨネーズ、サワークリーム、ライム汁を入れ、混ぜ合わせる。刷毛でとうもろこしにまんべんなく塗る。
4. チポトレパウダー、コテハチーズ、パクチーをトッピングしたら、完成！

■ブッタ （インド屋台風コーン）
3人分

材料：
とうもろこし 　3本
ギー（バターオイル）大さじ1
ライム　1/2個
チリパウダー　小さじ1
クミンパウダー　小さじ1/4
カイアンペッパー パウダー　小さじ1/4
ガラムマサラ　小さじ1/4
塩　小さじ1 1/2

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.ギーを入れたフライパンを中火で熱し、茹でたたとうもろこしを入れる。前面に焼き色がつくまで焼き、皿に移す。
3.とうもろこしにライム汁をまんべんなくかける。
4. 小さめのボウルにチリパウダー、クミンパウダー、カイアンペッパー パウダー、ガラムマサラ、塩を入れて混ぜ合わせる。とうもろこしに振りかけたら、完成！

■焼きとうもろこし （日本の屋台風コーン）
3人分

材料：
とうもろこし 　3本
サラダ油　大さじ1
しょうゆ　大さじ3
砂糖　大さじ1

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.サラダ油を入れたフライパンを中火で熱し、茹でたとうもろこしを入れる。前面に焼き色がつくまで焼く。
3. 小さめのボウルに醤油と砂糖を入れ、混ぜ合わせる。(2)に入れ、刷毛でとうもろこしに塗る。皿に移したら、完成！

■マカイ パカ（東アフリカ風コーンカレー）
3人分

材料：
とうもろこし 　3本
無塩バター　大さじ1
トマト（角切り）1個
セラーノペッパー（青唐辛子）1個
コリアンダーパウダー　小さじ1
グリーンチリパウダー　小さじ1
ターメリックパウダー　小さじ1/2
ココナッツミルク　800ml
レモン果汁　大さじ2
パクチー　少々

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。まな板に移し、少し冷ます。
2. とうもろこしを4等分に切る。
3. 鍋にバターを入れる。溶けたらトマトを加え、柔らかくなるまで炒める。セラーノペッパー、コリアンダーパウダー、グリーンチリパウダー、 ターメリックパウダーを入れ、よく混ぜる。
4. ココナッツミルクを入れて煮る。とうもろこしとレモンを加えて混ぜる。
5. ボウルに注いでパクチーでトッピングしたら、完成！

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Corn Recipes Around the World

■Elote (Mexican Street Corn)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon canola oil
⅓ cup mayonnaise(80 g)
⅓ cup sour cream(80 g)
½ lime, juiced
1 teaspoon chipotle powder
¼ cup cotija cheese(30 g)
fresh cilantro, to taste

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
3. In a small bowl, combine the mayonnaise, sour cream, and lime juice. Brush all over the corn.
4. Sprinkle the corn with the chipotle powder, cotija cheese, and cilantro.
5. Enjoy!

■Street-Style Butta (India)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon ghee
1 lime, halved crosswise
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon garam masala
1 ½ teaspoons salt

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the ghee in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
3. Squeeze the lime juice all over the corn.
4. In a small bowl, combine the chili powder, cumin, cayenne, garam masala, and salt. Sprinkle all over the corn.
5. Enjoy!

■Yaki Tomorokoshi (Japan)
for 3 servings
Ingredients:
3 ears corn, shucked
1 tablespoon canola oil
3 tablespoons soy sauce
1 tablespoon sugar

Preparation:

1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides.
3. In a small bowl, combine the soy sauce and sugar. Pour over the corn in the pan and brush over the corn until well coated. Transfer to a serving plate.
4. Enjoy!

■Makai Paka (East Africa)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon unsalted butter
1 medium tomato, diced
1 serrano chile, minced
1 teaspoon ground coriander
1 teaspoon green chile
½ teaspoon ground turmeric
27 oz coconut milk(800 mL)
2 tablespoons lemon juice
1 bunch fresh cilantro, chopped

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.
3. In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.
4. Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.
5. Transfer the corn and sauce to a serving bowl and garnish with cilantro.
6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Senang je nak buat tepung pelita dengan resepi ni. Hanya guna cawan kaca je sebagai acuan. Rasanya pun memang sedap, tak berubah langsung macam kat bazar punya. Buat korang yang teringin nak makan tu, boleh cuba buat ni.

Resepi Homemade Kuih Tepung Pelita Lemak Manis, Sedap Macam Beli Kat Bazar

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Kuih Tepung Pelita

Bahan-bahan (Lapisan Pandan)

1 cwn tepung beras

1 cwn gula pasir

4 cawan air + 10 helai daun pandan (kisar)


Bahan-bahan (Lapisan Santan)

2 cwn santan

1 cwn air

4 sb tepung beras

1/2 sk garam


Cara memasak

1. Lapisan Pandan: Kisar air dan daun pandan sehingga halus. Tapiskan.

2. Dengan menggunakan api kecil, masak air pandan, tepung beras dan gula.

3. Teruskan mengacau sehingga adunan menjadi pekat dan tidak berketul. Ketepikan.

4. Taburkan sedikit gula ke dalam cawan kaca. Tuangkan adunan lapisan pandan hingga memenuhi separuh cawan.

5. Lapisan Santan: Masukkan air dan masak santan, tepung beras, garam secukup rasa dengan menggunakan api kecil.

6. Kacau berterusan sehingga adunan santan menjadi pekat dan tidak berketul.

7. Kemudian, tuangkan adunan ke atas lapisan pandan tadi. Sejukkan di dalam peti ais.

8. Kuih Tepung Pelita siap untuk dihidangkan.

//English
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Stop Queueing And Try This Tepung Pelita Recipe At Home

This special Tepung Pelita uses glass cups instead of the original pandan boxes. Fret not! The taste is still good just like the one at Bazaar. For those who crave for some delicious Tepung Pelita, try this recipe now!

Tepung Pelita Recipe

Ingredients (Pandan Layer)

1 cup of rice flour

1 cup of fine granulated sugar

4 cups of water + 10 pandan leaves (blend)


Ingredients (Coconut Milk Layer)

2 cups of coconut milk

1 cup of water

4 tbsp of rice flour

1/2 tsp of salt


Cooking methods 

1. Pandan Layer: Blend water with pandan leaves until smooth. Then, filter the juice.

2. On low heat, cook pandan juice, rice flour, and sugar.

3. Keep stirring until the mixture is thickened and not lumpy. Set it aside.

4. Sprinkle a bit of castor sugar into glass cups. Pour the pandan batter until half-full.

5. Coconut Milk Layer: Pour water and cook coconut milk, rice flour, a bit of salt on low heat.

6. Keep stirring until the mixture is thickened and not lumpy.

7. Then, pour on top of the pandan layer. Chill them in the fridge.

8. Tepung Pelita is now ready to be served.


Nak resepi lagi?
Sertai Rasaflix di https://rasaflix.net

#kisahdunia #rasaflix #homemade #tepungpelita #pandan #santan #bazaar #ramadhan #sedap #manis #rangup #resepi #recipe #TikTokChef #TikTokGuru #SeleraRamadan #mr_lovva #kdboom #nntaca #aquamarine #fightingrose

Tak dapat balik kampung ni, mestilah kena masak rendang sendiri kat rumah kan? Hah.. Jom buat rendang ayam minang untuk raya esok! Rasanya yang pedas-pedas, dimakan pula dengan nasi impit memang ngam?

Rendang Ayam Cili Api Minang, Hantu Makanan Pedas Wajib Cuba Resepi Ni!

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Rendang Ayam Cili Api Minang

Bahan-bahan

1 ekor ayam

2 biji bawang merah

4 ulas bawang kecil

7-8 ulas bawang putih

2 inci kunyit hidup

2 inci lengkuas

3 inci halia

4 batang serai

10 tangkai cili padi hijau

5 sb pes cili

5 helai daun limau purut

2 helai daun kunyit (dihiris)

1 cwn minyak masak

50 gm kerisik

250 ml santan

50 ml air

garam (secukup rasa)

1 keping asam keping


Cara memasak

1. Kisar halus bawang putih, bawang besar, bawang kecil, cili padi hijau, lengkuas, serai, halia, kunyit bersama minyak dan sedikit air.

2. Tuangkan bahan kisar ke dalam kuali dan tumis sehingga naik bau.

3. Kemudian, tambahkan pes cili dan masak sehingga pecah minyak.

4. Masukkan daun limau purut dan hirisan daun kunyit. Kacau seketika.

5. Masukkan sekeping asam keping.

6. Seterusnya, masukkan ayam. Biarkan mereneh dan ayam masak sepenuhnya.

7. Akhir sekali, masukkan kerisik dan santan. Kacau sebati dan masak sehingga kuah kelihatan sedikit kering.

8. Angkat dan hidangkan Rendang Ayam Cili Api Minang bersama nasi impit atau lemang.


//English
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Spicy Food Lovers, Let's Try Out Rendang Ayam Minang Recipe For This Raya!

Cannot go back for Raya and trying to cook your own rendang? Fret not! Try this special Rendang Ayam Minang recipe for Raya tomorrow! The spicy kick in addition to the classic flavor is super delicious. Serve with some Nasi Impit, totally irresistible!

Rendang Ayam Minang Recipe 

Ingredients 

1 whole chicken

2 whole shallots

4 whole onion

7-8 cloves garlic

2 inch turmeric

2 inch galangal

2 inch ginger

4 stalk of lemongrass

10 stalk green bird's eye chili

5 tbsp of chili paste

5 kaffir lime leaves

2 turmeric leaves (thinly sliced)

250 ml coconut milk

1 cup of cooking oil

50 gm toasted coconut paste aka kerisik

50 ml water

salt (to taste)

1 dried tamarind slice


Cooking methods

1. Finely blend garlic, onions, shallots, green bird's eye chili, galangal, lemongrass, ginger, with oil and a little bit of water.

2. Pour the blended ingredients into a pan and stir-fry until fragrant.

3. Then, add chili paste and cook until the oil begins to separate.

4. Add in kaffir lime leaves and sliced turmeric leaves. Stir well.

5. Add in dried tamarind slice.

6. Next, add the chicken. Bring to simmer until the chicken is fully cooked. 

7. Finally, add in toasted coconut paste and coconut milk. Stir well until everything is combined and the gravy becomes a bit dry.

8. Remove from heat and serve Rendang Ayam Minang with Nasi Impit or Lemang.

Nak resepi lagi?
Sertai Rasaflix di https://rasaflix.net

#kisahdunia #rasaflix #rendang #rendangayam #rendangminang #nasiimpit #raya #masakanraya #lauk #resepi #recipe #TikTokChef #TikTokGuru #SeleraRamadan #mr_lovva #kdboom #aquamarine #fightingrose