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

Good Luck !!

Posted @withregram • @mahallahfatimah_iiumk 🇲🇾 WANITA MERDEKA CAMPAIGN (WAMEC) 2021 🇲🇾

Assalamualaikum wbt.

In conjunction with WANITA MERDEKA CAMPAIGN (WAMEC) 2021, we are delighted to invite you to join a special contest that will be organized as below
⬇️

📌 Kitchen Warrior: Cooking Video Competition

🥘 Can cook or bake any type of food either main cuisine or dessert.
🥘 Either be local or western food.
🥘 Must include ingredients, and step on the process of making the dishes (can either be mentioned on the video or be written under the description).
🥘 Need to show the texture of the food.
🥘 Malay or English language (recommended in English language).

🗓️ Date : 15th - 25th August 2021

✅ OPEN TO ALL IIUM STUDENTS AND PUBLIC. Great cash prizes awaits for winners! 🥳🤩

🌟 Starpoints and E-certificate will be provided.

📌 Do not miss out this chance to participate by clicking on this link to register :
https://forms.gle/riTTd45d6U89wRMv5

📌 Kindly noted that all participants are required to join the WhatsApp group through the link provided in registration form for further information of the contest.

For any inquiries, please contact:
📱Sr. Ain: www.wasap.my/60173637308

Thank you, wassalam.

Regards,
WAMEC 2021 Committees

#WAMEC2021

I like different varieties of kerabu dishes. Often served as a side dish in Malay cuisine, it is a good way to utilise raw or cooked leftover ingredients in our kitchen.
.
Making this Australian Avocado Boat Salad is actually quite simple. Here is a delicious recipe for you :

Ingredients :
2 cloves Garlic, chopped
1 Onion, sliced
2 Bird's Eye Chillies, chopped
5 Cherry Tomatoes, quartered
A handful of Dried Small Prawns
5 Lettuce Leaves
1 stalk French Bean, raw
1/4 Green Capsicum
1 Australian Avocado, cut into chunks
2 tbsp Fish Sauce
1/2 Fresh Lemon Juice

Method :
1) In a bowl, add the chunks of Australian Avocado, garlic, onion, French beans, cherry tomatoes, capsicum, dried small prawns, fish sauce and lemon juice. Mix well.
2) Top the avocado kerabu salad with the bird's eye chillies before serving.
3) You can enjoy it on its own or wrap it with a lettuce leaf to give it a refreshing, crunchy bite.
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Do you know that the avocado contains many health benefits? This nutrient-dense food is an excellent mood booster, contains healthy fats to help maintain a healthy heart and promotes a healthy complexion 🥰🥰🥰
.
Australia produces quality avocados which are available all year round for Malaysian consumers. Australian Avocados are versatile and pairs well with Asian cuisine.
.
Australian Avocados are in season now and are available at major retailers. Give this Avocado Kerabu recipe a try, or add an Australian Avocado into your local Malaysian flavour dish to elevate it.
.
#TasteAustralia
#AforAustralianAvocados
#AustralianAvocados
Taste Australia - Malaysia

Mang Mang Sik means “Have a Good Meal” in Hakka. My late father spoke bad hakka and his daughter speaks bad Hokkien ! LOL

My children have Chinese ancestry but we barely explore that side of our tradition. Usually, I cook a lot of western or Malay dishes on my weekly show. But I decided to revisit my love for Chinese cuisine with my guest presenter, Vickey Chen who claims she is 60% Chinese, 40% international. LOL

On the show, Vickey shares her Red Date Pumpkin Seed Milk (Tasty Asia) and Walnut Sesame Dessert (Cookidoo). And I attempted for the first time, the 3 in 1 cooking - Ginger Chicken, Cabbage Stew and “Drunken” Prawns. So so heavenly!

We have two contests running. Head over to D'varomas TM6 Instagram page to see how to win yourself a Thermomix Thermojug (for DVAs only ) or a Norwex Envirocloth!

Good luck and thank you for watching!

#Dvaromas
#ThermomixAdvisor

Feeling bored at home and love spicy food? Can try this #spicychallenge then. I thought it was all okay until when I need to visit toilet the next day hahaha. PEDAS tapi sedap~

PS: Make sure you get your water ready.

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If you've liked this video, remember to Like and Share it around! It helps a lot! =D
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Singaporean cuisine is multi-faceted because of cultural influences. While a majority of Singaporeans are Chinese, we also have Malay, Indian and Eurasian ethnic groups. We've been taught since young to embrace racial diversity and maintain social harmony. This is not only evident in our language - Singlish, which is a variety of English spoken in Singapore, incorporating elements of Chinese and Malay, but also the food that we eat. Spicy food is rather common in Singapore so when Sichuan cuisine is brought over to our shore, they immediately became a hit. Almost all the coffeeshops or foodcourts in Singapore these days have at least one stall selling Sichuan food. Sichuan (Szechuan or sometimes spelt as Schezwan) food has a unique bold and lip-numbing spiciness in most of their dishes because of the liberal use of garlic, Sichuan peppercorns and other spices. One of their most popular dishes is this Spicy Fish Hot Pot or Chong Qing Grilled Fish. The soup base of this dish is good to go with rice and noodles. You can also add any side ingredients, such as beancurd skin, tofu, mushrooms, prawns, instant ramen noodles, etc to this dish. If you have a party coming up, you can consider serving this over a portable stove and have the side ingredients placed on the side so that your guests can cook while they eat. It's a really nice experience. Just prepare extra stock because we can guarantee you that a top-up is required. If you've never tried this yummy dish before, do give it a go.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

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See you soon.
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Sichuan Spicy Fish Hot Pot (Szechuan Chong Qing Grilled Fish) 重庆烤鱼
Ingredients:
Serves 6 pax
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Grilled fish - bake at 200C or 400F for 20 mins
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400g fresh fish (you can use sea bass, snapper, etc)
1 teaspoon salt
0.5 teaspoon light soy sauce
1 tablespoon cooking oil
0.5 tablespoon chilli powder
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Soup base
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20g young ginger - chopped
5 cloves garlic - chopped
2 tablespoons Sichuan peppercorns
15 dried chilli (rehydrated & cut into small pieces)
2 tablespoons Chinese spicy paste (Xiang La Jiang 香辣酱) can use spicy broad bean paste 豆瓣酱
1.2L water
1 chicken stock cube
1 teaspoon sugar
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Other ingredients
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2 potatoes - thinly sliced
300g enoki mushroosm
100g soybean sprouts
50g sweet potato vermicelli (can be replaced with glass noodles/ tanghoon)

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Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce https://amzn.to/3u0e27C
Chilli powder / flakes https://amzn.to/3tX8ydE
Sichuan peppercorns https://amzn.to/3t3lJc5
Dried chilli https://amzn.to/3gFzXNy
Spicy sauce https://amzn.to/3dRcnM3
Chicken stock cube https://amzn.to/3dS7Jxe

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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) https://amzn.to/2V5v9oT
Buy the exact set in Singapore: https://heyhommies.com/product/la-gourmet-shogun-twister-family-set/

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Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

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If you like this recipe, you might like these too:

Sichuan Spicy Chicken 辣子鸡
https://youtu.be/-hoxfyzt2K8

Chinese Spicy Seafood Noodles 香辣炒面
https://youtu.be/OeO8OAw4kDE

3 Simple Chinese Szechuan Appetizer Recipes! Spicy Wonton 红油抄手 Cucumber Salad Century Egg Tofu 皮蛋豆腐
https://youtu.be/B9QAsBcOeJk

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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

For this episode, we headed back to No Signboard Seafood, this time at the Esplanade, to demolish a $1000 Seafood Mee Goreng Challenge! As a belated birthday treat, Sean has again offered to pay for my meal at No Signboard Seafood, this time only allowing Mee Goreng. Naturally, we loaded up the Mee Goreng with the most delectable toppings that No Signboard Seafood has to offer to push the cost to over $1000, making it possibly the most expensive plate of Mee Goreng ever!

No Signboard Seafood specialises in Chinese cuisine, with a focus on seafood, especially the world-famous Chilli Crab. This particular outlet at Esplanade is unique in that it has some Western cuisine available like Boston Lobster Scrambled Eggs with Caviar and pasta dishes. We had to go with Mee Goreng, which is a Malay-style fried noodle dish with a flexible bunch of proteins and vegetables added, tossed in a sweet and spicy sauce.

For my challenge, I ordered 10 servings of Mee Goreng, 3 Whole Boston Lobsters, a bunch of Scallops, 2 Wagyu Steaks and a large ball of Caviar. The staff masterfully plated this feast onto my giant plate, forming a beautiful array. The mee goreng was sweeter and less spicy than most mee gorengs you would find in Singapore, loaded with tofu and shrimp. It was delicious enough to eat on its own and had a deep wok hei aroma to it. The lobsters were plump and juicy, with the tail meat coming off the shell with almost no resistance. They were expectedly sweet and tender, being freshly cooked from the live lobster tanks on-site.

The scallops were stir-fried in XO sauce, pairing the naturally sweet scallops with the strong umami flavour of the sauce, while the steaks were cooked to medium-rare perfection and rich with a deep “beefy” flavour. Finally, the caviar was a surprising addition to mee goreng, usually eaten on its own or on toast with its rich salty flavour. However, it went exceedingly well with the mee goreng as each sweet and savoury bite of the mee goreng was met with pops of salty explosions, complementing one another rather spectacularly.

This meal was so good that I could hardly call it a challenge and I thankfully enjoyed my birthday dinner. No Signboard Seafood also offers a host of other Chinese-Singaporean cuisine, including crabs cooked in a multitude of ways and many fish options. Do check out No Signboard Seafood for their excellent take on Mee Goreng and their classic dishes!

Visit No Signboard Seafood at:
8 Raffles Avenue
#01-14 16 Esplanade
Singapore 039802

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