關於 coriander fried chicken ，我們在網路上蒐集到這些相關的討論、資訊與評價

Lai Yee's Kitchen - Rice Paper Chee Cheong Fun and rice paper crackers

Too much work to make your own Chee Cheong Fun at home or miss having Dim Sum? Here is a great tip I have learnt from @jeanabeanstudio today. It is fun and easy to make. Good try! Cheong fun (肠粉) is on the menu of every Dim Sum restaurant. Cheong fun has a light and soft texture, non-oily, and is served hot right from the steamer. You only need simple ingredients to make it, primarily a batter of rice flour and some shrimp and char siu, or served right with a savory sauce consisting of premier-grade soy sauce and some sugar. BUT if you do not have the right steamer or patience, you won't even bother to make it yourself. Try this Jean's way. Damn easy and works well for me. JUST use those Vietnamese's rice paper for spring rolls! I have even gone a little further by showing you what else you can use these rice papers besides making into spring rolls or cheong fun. My fillings are more like the Ipoh's style cheong fun. Ok Jom!

Ingredients for filling:
. 2 carrots, shredded
. 100g minced ginger
. 1 whole garlic, finely chopped
. 500g minced chicken
. 2 tbsp oyster sauce
. 1 tbsp soy sauce
. 2 tsp white pepper
. 1 tsp sesame oil
. Oil

For Cheong Fun:
. The cooked filling
. Rice papers
. 2 eggs, beaten
. 1 cup Chopped coriander or spring onions
. A bowl of hot water to soften the rice papers
. Oil for rolling the cheong fun
. Water

For Rice Paper Crackers :
. The cooked filling
. Oil for deep frying (must be super hot to achieve the best result)
. Rice papers

For Sweet Sauce :
. 5 tbsp Hoisin sauce
. 1 tbsp soy sauce
. 1 tbsp oyster sauce
. 1 tbsp minced garlic
. 1/2 tbsp minced ginger
. 1 tsp white pepper
. 1 tsp sesame oil
. 1/2 cup water

For Garnishing :
. Chopped Spring onions or coriander
. Fried Shallots
. Toasted sesame (it is good to have)

One filling, two ways of serving it. Fast, easy and appetizing meal for a weekend or a lazy day! Make sure you have really nice spicy sauce to drizzle over the crackers and cheong fun. I had my Mel's Kidnap Me Sauce on standby. I am happy! Thanks Jean for sharing, it works!

#melindalooi #melcooks #lalacooks #laiyeekitchen #cheongfun #cheecheongfun #ricepapers #fashionchef #dressupathome

Yong Tau Fu 酿豆腐 is a well known dish in the Hakka cuisine. It is a unique Chinese dish that is made of pork(originally), mackerel fish, tofu, and a variety of soy products and vegetables. Today, I am going to show you how to make Mel's style Yong Tau Fu and the various ways to use the stuffing/paste.

Because Max doesnt like fish, I am preparing the chicken version for him. It is not normal at all, but it works. We have also made brown rice Chee Cheong Fun and bean sauce to go with them.

As a child, growing up seeing my Poh Poh heating the chop board so hard with the fish paste, I was curious what she was doing. Luckily I still remember how she did it. I tried some years ago and started to add ingredients to make them more interesting.

Ingredients for the stuffing/fish paste:
. 1 mackerel fish with head and tail
. 1 kg Minced Chicken (if you plan to stuff the fish and make fishless YTF)
. chopped water chestnuts
. chopped onion
. shredded carrots
. chopped spring onions
. mashed garlic
. mashed ginger
. chopped coriander
. chopped shiitake mushroom
. oyster sauce
. soy sauce
. white pepper
. sesame oil
. salt
. 1 strip of salted fish in oil

For the vegetable and tofu for stuffing, you can get any kind of fried tofu, beancurd skin, hard tofu, bell pepper, big red and green chilis, lady fingers, eggplants, normal size bittergourd (I didnt have it then), mushrooms and any possible vegetable that can hold the stuffing to try out.

You can actually get the black bean sweet sauce from the market or just make your own.

Simplest Recipe Ingredients:
. 2 tbsp hoisin sauce
. 2 tbsp oyster sauce
. a bit of hot water
- Mix them all up and serve.

Once you stuffed the vegetables and tofu, you can pan-fry them like I did or steam them and then fry in pan again. Either way works.

Enjoy.

#Melindalooi #melcooks #Lalacooks #Fashioncooking #CoutureFood #Yongtaufu #melcares #Dressupathome

You may call Peter Low for the freshest seafood in town +60122115586, he will deliver to you.
Get your vegetables from Jack's market +60169280967, they will deliver. #SupportLocal

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Please whatsapp +60122940298 for more info.

Sawadeeka, I feel like going to Bangkok or just anywhere in Thailand and have their amazing Tom Yam soup or dishes. OMG, don't we all miss traveling?

I found this thick sweet potato glass looking noodles and I feel like trying it out. I love glass noodles, the chewiness and texture are so easy and light to eat.

Ingredients for 8 servings :
. 2 packs of Korean Sweet Potato Noodles (I found in Lazada)
. shreded long beans
. shreded carrots
. shreded cabbage
. chopped one whole garlic
. chopped one whole onions
. 1/2kg minced chicken
. 3 to 4 big spoons of Tom Yam paste (any brand)
. 2 spoons of soya sauce
. 2 spoons oyster sauce
. white pepper

Garnishing :
. cut coriander
. cut spring onions
. sliced red chili
. fried onions

Trust me, you will love this noodles!

They are as see thru as my tulle top and Lala's dress. So sexy and romantic!
https://www.youtube.com/watch?v=6qiOvHptHKs
#MelindaLooi #MelCooks #MelCares #LaiYeeKitchen #TomyamFriedNoodles #ThaiFood #KoreanNoodles #OOTD #Melindalooirtw #HappyCooking #MCOActivities #LuebbertLooiKiddos

買法國特福 鮮呼吸智能舒肥萬用鍋 → https://lihi1.com/GjgcC
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1)高麗菜麻油雞飯
材料：
米 5杯 rice 5cups
雞腿肉 600g chicken thigh
高麗菜 500g cabbage
薑絲 50g ginger
胡麻油 3大匙 black sesame oil 3tbsp
米酒 2大匙 cooking rice wine 2tbsp
枸杞 20g goji berries
鹽 1大匙 salt 1tbsp
水 4杯 water 4cups
作法：
1.萬用鍋設定爆炒煎烤，倒入胡麻油爆香薑絲後加入雞腿肉快炒香，加入枸杞、高麗菜片炒軟後，鹽調味。
2.將炒好的料舀出一半，把洗好瀝乾的米倒入混合，加入米酒與水，再將剩下的料鋪上，蓋上鍋蓋按下[煲飯]，待行程運轉結束即可。

2)蕈菇臘味飯
材料：
米 5杯 rice 5cups
臘腸 140g Chinese sausage
肝腸 140g Chinese liver sausage
臘肉 150g Chinese cured pork belly
雪白菇 100g white beech mushroom
鴻喜菇 100g brown beech mushroom
蒜末 20g minced garlic
沙拉油 2大匙 oil 2tbsp
醬油 2大匙 soy sauce 2tbsp
白胡椒粉 1茶匙 ground white pepper 1tsp
水 5杯 water 5cups
作法：
1.萬用鍋設定爆炒煎烤，倒入沙拉油爆香蒜末與菇類煸香。
2.加入洗淨瀝乾的米與切片臘腸、肝腸與臘肉攪拌，加入水、白胡椒粉、醬油攪拌均勻。
3.按下[煲飯]，待行程運轉結束即可。

3)筍香五花肉雜糧飯
材料：
雜糧米 5杯 mixed multi grains 5cups
竹筍 450g bamboo shoot
豬五花 500g pork belly
紅蔥油 4大匙 crispy fried shallot with oil 4tbsp
鹽 1大匙 salt 1tsp
白胡椒粉 1茶匙 ground white pepper 1tsp
水 5杯 water 5cups
作法：
1.萬用鍋設定爆炒煎烤，倒入紅蔥油爆香豬五花條至肉變白，再加入筍爆炒，並加入鹽與米酒調味，炒好後舀出一半料備用。
2.將洗淨的米倒入內鍋與料混合，加入水，再將剩餘的料鋪上。
3.按下[煲飯]，待行程運轉結束即可。

4)奶油菇菇鮭魚炊飯
材料：
米 5杯
雪白菇 100g white beech mushroom
鴻喜菇 100g brown beech mushroom
鮮香菇 100g shiitake mushroom
鮭魚 800g salmon
薑末 30g minced ginger
奶油 4大匙 butter
黑胡椒粉 1茶匙 ground black pepper 1tsp
日式醬油 2大匙 bonito soy sauce 2tbsp
鹽 1/2茶匙 salt 1/2tsp
米酒 2茶匙 cooking rice wine 2tsp
水 5杯 water 5cups
作法：
1.萬用鍋設定爆炒煎烤，倒入奶油爆香薑末與菇類，再加入鹽、黑胡椒炒勻。
2.加入洗淨的米、水，上面鋪上鮭魚，淋入米酒去腥增香，蓋上鍋蓋按下[快煮米飯]，待行程運轉結束，打開鍋蓋將魚骨去除，並用叉子撥鬆鮭魚，淋入日式醬油攪拌均勻即可。


5)蝦仁炒飯
材料
白飯 400公克 steamed rice 400g
雞蛋 2顆 egg 2
熟蝦仁 200公克 peeled shrimp 200g
鹽 1/2茶匙 salt 1/2tsp.
黑胡椒粉 1/2茶匙 ground black pepper 1/2tsp.
蔥花 適量 scallion q.s.
作法
1.內鍋倒入1大匙油，緩緩倒入蛋液一邊拌炒。
2.炒至蛋成型後，加入熟蝦仁、白飯輕壓翻炒。
3.再加入鹽、黑胡椒粉炒勻，再加入蔥花即可。

6)蒼蠅頭炒菜飯
材料
白飯 700公克 steamed rice 700g
絞肉 400公克 minced pork 400g
豆豉 50公克 fermented black bean 50g
蒜末 30公克 garlic 30g
辣椒末 20公克 chili 20g
韭菜粒 300公克 Chinese chive 300g
醬油 2大匙 soy sauce 2tbsp.
作法
1. 使用爆炒煎烤，加入絞肉炒至出油且變白。
2. 加入豆豉、辣椒末、蒜末炒香。加入韭菜與醬油炒勻。
3. 最後加入白飯炒勻即可。

7)炒竹筍菜飯
材料
白飯 700公克 steamed rice 700g
熟竹筍絲(或綠竹筍絲) 350公克 bamboo sprout 350g
肉絲 400公克 shred pork 400g
泡發香菇絲 80公克 shiitake mushroom 80g
紅蘿蔔絲 150公克 carrot 150g
紅蔥油 2大匙 shallots oil 2tbsp.
鹽 1茶匙 salt 1tsp.
白胡椒粉 1茶匙 ground white pepper 1tsp.
作法
1. 使用爆炒煎烤功能，放入肉絲炒至變白。
2. 放入紅蔥油、香菇炒香，再放紅蘿蔔絲、竹筍絲炒勻。
3. 加鹽、白胡椒粉、白飯拌勻，蓋上鍋蓋燜2分鐘，讓竹筍更入味。

8)炒梅干菜飯
材料
白飯 700公克 steamed rice 700g
絞肉 400公克 minced pork 400g
蒜末 30公克 garlic 30g
辣椒末 25公克 chili 25g
梅干菜(洗淨擰乾) pickled mustard 250公克
醬油 2大匙 soy sauce 2tbsp.
糖 2茶匙 sugar 2tsp.
作法
1. 使用爆炒煎烤功能，加入絞肉炒至出油且變白。
2. 放入蒜末、辣椒末炒香、梅干菜炒散。
3. 加入醬油、糖調味，最後加入白飯拌勻即可。

9)炒椒麻雞丁菜飯
材料
白飯 700公克 steamed rice 700g
雞腿丁 450公克 chicken thigh 450g
蒜末 40公克 garlic 40g
辣椒末 30公克 chili 30g
四季豆丁 300公克 dwarf bean 300g
蔥花 50公克 scallion 50g
魚露 2大匙 fish sauce 2tbsp.
烏醋 1大匙 black rice vinegar 1tbsp.
糖 2茶匙 sugar 2tsp.
花椒粉 2茶匙 ground Sichuan pepper 2tsp.
香菜末 40公克 coriander 40g
作法
1. 使用[爆炒煎烤]加入1大匙油，再放入雞腿肉炒至變白。
2. 加入辣椒末、蒜末炒香。放入四季豆丁、蔥花炒熟。加入魚露、烏醋調味。
3. 加入白飯拌勻後，放入香菜與花椒粉即可。


10)煲仔飯
材料
A
去骨雞腿丁 400公克 chicken thigh 400g
肝腸 2條 Chinese liver sausage 2pcs
薑片 10公克 ginger 10g
辣椒片 10公克 chili 10g
泡發香菇 10朵 shiitake mushroom 10pcs
白米 3杯 rice 3cup
水 2.5杯 water 2.5cup
B
鹽 1/4茶匙 salt 1/4tsp.
蠔油 1大匙 oyster sauce 1tbsp.
米酒 1大匙 cooking rice wine 1tbsp.
太白粉 1大匙 tapioca starch 1tbsp.
白胡椒粉 1/2茶匙 white pepper powder 1/2tsp.
作法
1.雞腿丁加入所有材料B混合均勻，再加入薑片、辣椒片、泡發香菇與肝腸段拌勻。
2.內鍋放入洗好的米加入水，再加入作法2的材料。
3.放入萬用鍋中，設定白米功能煮至行程結束即可。

11)雞肉雜菜飯
材料：
米 2杯(300g) rice 300g
去骨雞腿肉 1片 chicken thigh 1pce
乾香菇 6朵 dried shitake mushrooms 6pce
昆布 10㎝ dried kelp 10㎝
紅蘿蔔絲 30公克 carrot 30g
牛蒡絲 40公克 burdock root 40g
竹筍絲 300公克 bamboo sprout 30g
毛豆 20公克 green soy bean 20g
水 300㏄ water 300㏄
調味料：
A
鹽 1/4茶匙 salt 1/4tsp.
米酒 1/2大匙 rice wine 1/2tbsp.
B
柴魚醬油 25公克 bonito sauce 25g
味醂 25公克 mirin 25g
鹽 1/2小匙 salt 1/2tsp.
作法：
1.乾香菇和昆布放入碗中，倒入水浸泡至少1小時。
2.雞腿肉切丁，用調味料A拌勻，醃15分鐘。
3.將做法1的泡發香菇擠乾取出，切絲。泡軟的昆布也取出切絲。泡的水即為簡易日式高湯。
4.將所有切絲材料鋪在白米上，再鋪上雞肉丁。
5.加入所有調味料B，倒入簡易日式高湯。
6.蓋上鍋蓋，設定〔精華煮飯〕功能，增加時間至20分鐘，啟動後待行程結束即可。

12)蕈菇炊飯
材料：
米 2杯(300g) rice 300g
鮮香菇 3朵 shiitake mushrooms 3pce
鴻喜菇 75公克 bunashimejig75g
美白菇 75公克 white bunashimeji 75g
金針菇 60公克 needle mushroom 60g
金滑菇 60公克 sticky pholiota 60g
豆皮切絲 40公克 deep-fried tofu 40g
紅蘿蔔絲 25公克 carrot 25g
竹筍絲 30公克 bamboo sprout 30g
泡發香菇 3朵 soaking dried shiitake 3pce
泡發昆布 3㎝ soaking dried kelp 3㎝
簡易日式高湯 300㏄ water 300㏄
調味料：
柴魚醬油 25公克 bonito sauce 25g
味醂 25公克 mirin 25g
米酒 1/2大匙 rice wine 1/2tbsp.
鹽 1/2小匙 salt 1/2tsp.
麻油 1小匙 sesame oil 1tsp.
作法：
1.將簡易高湯的泡發香菇擠乾切絲。泡軟的昆布也取出切絲。泡的水即為簡易日式高湯。
2.將所有切絲材料鋪在白米上。
3.加入所有調味料、簡易日式高湯。設定〔精華煮飯〕功能，增加時間至20分鐘，啟動後待行程結束即可。

-

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Sawadeeka, I feel like going to Bangkok or just anywhere in Thailand and have their amazing Tom Yam soup or dishes. OMG, don't we all miss traveling?

I found this thick sweet potato glass looking noodles and I feel like trying it out. I love glass noodles, the chewiness and texture are so easy and light to eat.

Ingredients for 8 servings :
. 2 packs of Korean Sweet Potato Noodles (I found in Lazada)
. shreded long beans
. shreded carrots
. shreded cabbage
. chopped one whole garlic
. chopped one whole onions
. 1/2kg minced chicken
. 3 to 4 big spoons of Tom Yam paste (any brand)
. 2 spoons of soya sauce
. 2 spoons oyster sauce
. white pepper

Garnishing :
. cut coriander
. cut spring onions
. sliced red chili
. fried onions

Trust me, you will love this noodles!

They are as see thru as my tulle top and Lala's dress. So sexy and romantic!

#MelindaLooi #MelCooks #MelCares #LaiYeeKitchen #TomyamFriedNoodles #ThaiFood #KoreanNoodles #OOTD #Melindalooirtw #HappyCooking #MCOActivities #LuebbertLooiKiddos

📌買 Tefal法國特福 鮮呼吸智能萬用鍋 按這裡→https://lihi1.com/GjgcC

煮麵線
材料：
A
紅麵線300g vermicelli
紅蔥酥30g fried shallot
蒜酥30g crispy garlic oil
B
大骨800g pork bones
雞骨600g chicken bones
蔥段30g shallots
薑片30g ginger
米酒1大匙 cooking rice wine 1tbsp.
柴魚片35g katsuobushi
水2000㏄ water
C
烏醋適量 black rice vinegar qs.
香菜適量 coriander qs.
蒜泥適量 garlic puree qs.
調味料：
醬油3大匙 soy sauce 3tbsp.
鹽1茶匙 salt 1tsp.
糖2茶匙 sugar 2tsp.
太白粉水適量 thickener qs.
作法：
1.設定「自訂行程」120℃、30分鐘。
2.水煮沸後，放入大骨、雞骨、蔥段、薑片、米酒，煮10分鐘。
3.放入柴魚片泡煮5分鐘後，撈除所有材料，只留下清高湯。
4.麵線用熱水燙軟後，放入高湯中，再加入醬油、鹽、糖調味，再加入紅蔥酥、蒜酥，拌勻煮滾。
5.調入太白粉水勾芡，關火蓋鍋蓋燜5分鐘即可。
6.麵線擺上滷大腸，依喜好加入適量烏醋、香菜、蒜泥一起享用。

滷大腸
材料：
A
大腸1500g pig's intestine
鹽1大匙 salt 1tbsp.
麵粉適量 flour qs.
香油1大匙 sesame oil 1tbsp.
蔥段30g shallots
薑片30g ginger
米酒1大匙 cooking rice wine 1tbsp.
B
蔥段30g shallots
薑片30g ginger
辣椒段20g chili
C
月桂葉5片 bay leaves 5pcs
八角5顆 star anise 5pcs
花椒10g sichuan pepper
桂皮5g cinnamon
調味料：
醬油150g soy sauce
米酒2大匙 cooking rice wine 2tbsp.
鹽1茶匙 salt 1tsp.
糖30g sugar
作法：
1.大腸用適量的鹽，用手充分搓磨幾分鐘，去除表面黏液與雜質，用水洗淨。
2.撒上適量麵粉和香油，用手充分搓揉1~2分鐘去除腥味，再用水洗淨。
3.半鍋水煮滾，放入洗淨的大腸，水滾後再煮10分鐘後撈出。
4.設定「爆炒煎烤」10分鐘，鍋熱後加少許油，爆香材料B，再加入材料A炒香。
5.加入所有調味料，再倒入水1500㏄，放入作法3的大腸。
6.設定「自訂行程」30分鐘，行程結束後，浸泡至少2小時。
7.取出切小段即可。
-

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