關於 pour out water中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

今日教大家煮
📌西班牙海鮮飯
📌鳥結糖
📌蟹粉豆腐

🍏🍏蘋果膠 購買Link 🔗🔗🔗
英文: https://bit.ly/3nPMAGZ
中文：https://bit.ly/3iYfrp2
_____________________________________

2020年10月31號 Live 食譜 Recipes
特別鳴謝義工團的食譜🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

西班牙海鮮飯
材料：
📌橄欖油
📌雞脾肉切大塊
📌洋蔥切粒*不要切太細
📌番茄切塊
📌葡國臘腸切粒(可用其他腸替。
如意大利腸等)
📌長紅色辣椒🌶️ 切粒和長條
📌枝豆或青豆
📌魷魚切圈
📌黑橄欖切粒
📌鮮蝦
📌青口
📌花蛤 clams
📌米 2杯至2 1/2半 (不一定要用
西班牙米可用家中食開的珍
珠米或絲苗米.不用洗因會
洗走表面的電粉質和粘性)
調味料：
📌洋蔥
📌蒜頭
📌蔥頭
📌鹽
📌香葉bay leaf 1片
📌黑胡椒粉
📌蕃紅花少許一捏左右saffron(先
用水浸下才會出味)
📌蕃茄膏
📌甜椒粉Paprika 1 茶匙
📌龍蝦湯*可用雞湯或清水也夠味
因有很多食材
📌白酒(隨意可以不加)

1. 加橄欖油入熱鑊中，首先爆香洋葱. 同隻鑊的另一邊煎香一面的雞肉至金黃先才可以反轉另一面煎. 爆香一邊雞肉後加入些鹽，香葉和黑胡椒粉

2. 加入蒜頭爆香至雞肉兩面都至金黃色便可炒勻. 另加入蕃茄粒再炒勻, 再加入葡國臘腸粒，炒香再加紅甜椒粒, 炒幾下先加入蕃茄膏繼續炒下加入魷魚再炒幾下然後加入龍蝦湯及浸了水的蕃紅花炒勻

3. 放入沒有冼的生米以十字形灑在(2)上面慢慢將米按入湯中便會均勻分佈再加入2匙鹽及1茶匙甜椒粉煮一陣⚠️注意不用撈勻住

4. 加入黑橄欖粒入(3), 蓋上鑊蓋, 轉中火繼續煮十分鐘(不用全程用猛火). 中途煮了5分鐘左右後加入枝豆上蓋

5. 落完枝豆2分鐘後放青口入飯面後上蓋, 過1-2分鐘後把蝦和花哈平均放在飯面. 再灑入蔥頭，紅長椒條, 紅椒粒蓋上鑊蓋轉細火煮多3分鐘左右或至收曬水. 西班牙海鮮飯完成👏🏻😋

YouTube Live – October 31, 2020 Recipe English Version
Seafood Paella
(YouTube video starts at 0:23.)
Ingredients:
Rice - of your choice about 2 ½ cups (450ml) (uncooked and unwashed to retain its outer starch for sticky texture when cooked)

Chicken thighs/legs - chopped
Portuguese sausage - sliced (optional to replace with Italian salami or any sausage of your choice for meat flavor)

White onion - chopped
Garlic - chopped

Cuttlefish - sliced (must be added first with uncooked rice to bring out the seafood aroma)
Mussels - (to be added last)
Shrimps - (to be added last)
Clams - (to be added last)

Tomato - diced
Red bell pepper - diced and sliced
Edamame - (or regular green peas)

Seasonings:
Olive oil - (MUST use olive oil)
Salt
Black pepper
Bay leaf
Tomato paste
Lobster stock - (or replace with chicken stock or just plain water is good enough)
Saffron Threads - a pinch (must use) (soak in a half small bowl of water to bring out the aroma)
Paprika - about 1 tsp (must use)
Black olives - sliced
Shallots - sliced
Red long chili - diced
White wine - optional

Methods:
1. In a heated wok, add in olive oil, onion, and chicken pieces. Add salt, black pepper, and bay leaf to the chicken, fry until golden brown and fragrant, then flip to the other side. Avoid moving the chicken too much when frying.

2. Add in garlic, tomato, Portuguese sausage slices, diced red bell pepper, tomato paste, cuttlefish, and stir fry until fragrant. Add in lobster stock to cover all ingredients and pour in saffron threads water, including the saffron threads, and mix well.

3. Add in uncooked rice by pouring in the wok in a cross design. Using a spatula, spread uncooked rice evenly around the wok. DO NOT mix. Sprinkle in salt and paprika to taste. Add in black olives, edamame, cover wok with lid, and cook on MEDIUM heat for 10 minutes.

4. After 10 minutes, add the mussels to the wok by sticking into the rice. Arrange the shrimps, and clams on top of the rice, sprinkle in shallots, red long chili, red bell peppers slices, cover lid, and cook for further 3 minutes on LOW heat or until all liquid has absorbed. Serve.

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鳥結糖

材料
📌 無鹽牛油 50克
📌 白色棉花糖 150克
📌 紅莓乾 50克
📌 開心果 70克
📌 奶粉 100克
📌 食用米紙 適量

做法
1. 牛油落鑊，用細火煮溶，之後放入棉花糖，慢慢煮溶，直至成糖漿。
2. 放入奶粉攪均，之後熄火。
3. 倒入開心果，紅梅乾，再攪均。
4. 準備平底長方形鐵盤，鋪上食用米紙，之後倒入步驟3已攪均的棉花糖漿，再用刮刀壓平，之後利用刮刀整成長方形，高度按自己喜歡，之後再推向盤邊，令長方形形狀更出。之後放入雪櫃冷藏大約15-20分鐘。
5. 取出已雪凍的鳥結糖，切條，再切成長方形粒狀，上碟，即成。(或者可以用食用米紙包成糖果)

Nougat
(YouTube starts at 43:12.)
Ingredients:
Unsalted Butter - 50g
Marshmallows - 150g
Milk powder - 100g
Pistachio - 70g
Dried cranberries - 50g
Edible glutinous/sticky rice paper

Methods:
1. In a heated pan, add in butter and melt it completely on LOW heat.

2. Add in marshmallows and melt them completely. TURN OFF heat.

3. Add in milk powder, pistachio, dried cranberries, and mix well.

4. Transfer to a tray lined with parchment paper. Flatten it smooth, and freeze it. Once cooled, cut into nougat sizes, and wrap each one with edible glutinous rice paper. Serve.

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蟹粉豆腐

薑粒 大約1湯羮
豆腐 1磚
蟹粉 3湯羹
上湯 2罐
粟粉 2茶匙
陳醋 1湯羹
麻油 1茶匙
蔥花 小許
紅蘿蔔半個

做法：
1. 紅蘿蔔用匙刮成蓉
2. 鑊燒至微熱下油(大約兩湯匙),倒入紅蘿蔔茸,略炒，加入姜茸，繼續用慢火炒香
3. 加入蟹粉，再炒一會，然後倒入上湯(留少許稍後開粟粉水用)，此時可調高火力。
4. 豆腐切大粒，加入煲內，再加少許胡椒粉，陳醋，麻油拌勻。
5. 粟粉用預留的上湯開成粉漿，加入煲內，倒入時要輕輕攪拌。湯滾後加入蔥花，關火即成。

*如買不到蟹粉,可以不用。可加少許菇粉增加香味。

English Version
Shanghai Hairy Crab Paste Tofu Soup
(YouTube starts at 29:36.)
Ingredients:
Shanghai hairy crab paste - a container (if unavailable, substitute with carrot bits by scraping a carrot with a spoon)
Ginger - minced
Chicken stock
Tofu - (pat very dry with paper towel and cut into cubes)
Edamame
Green onion - shredded
White pepper - to taste
Chinese mature vinegar - to taste
Sesame oil - to taste
Corn starch and water - to thicken soup
Egg white

Methods:
1. In a clay pot, add in oil and carrot bits. Cook on low heat until you get the consistency and appearance of crab paste. Add in minced ginger, Shanghai hairy crab paste, chicken stock, and tofu cubes.

2. Add in white pepper, Chinese mature vinegar, and sesame oil to taste. Stir in cornstarch and water mixture to thicken soup.

3. Sprinkle in edamame, green onion, and add in egg white. Serve.

＃20201031
＃肥媽食譜
＃mariarecipes
#肥媽easycook
＃肥媽廚房

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
海外觀眾優惠完結，只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special

✨✨✨✨✨✨✨✨✨✨

和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙

✨✨✨✨✨✨✨✨✨✨
豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
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📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
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📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

* 中文字幕/ chinese sub，請按影片右下角的CC（手機上是影片最右上角）*
A quick and easy recipe in which you need only 20 minutes of hands-on-time while letting mother nature takes care of the rest. Kimchi in a nutshell? It is a Korean dish made with salted, fermented vegetables. Kimchi is packed with Korean flavors like garlic, chili & ginger as well as full of healthy probiotics! If you want to add an easy spicy kick to your meal, this is the one for you. 

Welcome to adjust spiciness exactly as you like, by adjusting the amount of chili powder. You can eat it fresh directly after making, or keep it in the fridge for a few days to a few weeks before serving. Fermentation enhances taste and aroma, as well as extending shelf life.

? Subscribe for WEEKLY lazy Korean recipes
? If you enjoyed this video help others enjoy it by adding captions in your native language -

✅ Secrets for crunchy cucumber kimchi:
1. choose small and firm instead of big and soft
2. cut off blossom ends of a cucumber
3. pour over salty "boiling water" for soaking
4. drain the water out properly

✅ YOU WILL NEED:
4 cucumbers
1/2 small onion
1/5 carrot
20g chive
4 tablespoons Korean chili powder (고추가루 guchu garu)
2 tablespoons of fish sauce (멸치액젓 myulchi aekjeot )
2 teaspoons minced garlic
1 teaspoon ginger
1.5 tablespoons green plum syrup (매실청 Maesil chung)
*if not available, use '2 tablespoons of grated apple + 1 teaspoon sugar',
or just '2 teaspoons of sugar' instead
1/2 tablespoon sugar
1 tablespoon roasted sesame seed

"I will always choose a lazy person to do a difficult job because
a lazy person will find an easy way to do it" - Bill Gates

✅ Let's connect:
Instagram - lazy Korean cooking
Facebook - 在台北的韓國餐桌
Blog (中文/in Chinese)- http://hanguoliaoli.pixnet.net/blog

✅ 料理書 Cook book in Chinese
＃在台北的韓國餐桌
＃金自然的韓國餐桌

✅ Recommended playlists:
＃Korean soup/stew 韓式湯鍋食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf1u_VbhFOay7FWODjPpRUD2
＃Korean side dish (반찬 banchan) 韓式小菜食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf2NfX2VVuaBF7za-xGozwuS
＃Korean #Vegan recipe 韓式素食食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf2QRpz1HM4vyJqFWCs9Lg-B

*************************************************************
*中文字幕/ chinese sub，請按影片右下角的CC（手機上是影片最右上角)*
✅ “剛剛好”黃瓜泡菜 l 目標? 爽脆好吃到最後一口
快速簡便的黃瓜泡菜食譜，你只需要動手20分鐘，接著就讓大自然照顧你剩下的一切。泡菜充滿了韓國風味，如大蒜，辣椒和薑及健康的益生菌！如果你想在用餐時添加一點辣勁(spicy kick)，快來一起動手做吧！
完全可以根據自己的喜好調節辣椒粉的用量。做完後你可以直接吃，也可以將其在冰箱中放置幾天至幾週後再食用。發酵可增強味道和香氣，並延長保存期限。新影片很快會再跟你們見面哦～

? 如果你喜歡我的影片，請你訂閱-
多多按like鼓勵我，這對我來說意義重大，你的支持，讓我很開心喔。

✅ 脆皮黃瓜泡菜的秘密：
1. 選擇小而硬而不是大而軟
2. 切斷黃瓜花的末端
3. 倒入鹹的“開水”中浸泡
4. 完全瀝乾鹽水

✅ 你需要：
黃瓜 4個
小洋蔥 1/2個
黃蘿蔔 1/5個
韮菜 20g
辣椒粉 4大匙 (고추가루 guchu garu)
魚露 2大匙 (멸치액젓 myulchi aekjeot )
蒜泥 2小匙
薑 1小匙
梅實清 1.5大匙（如果沒有，可以用2大匙蘋果泥和1小匙糖代替，或是只2小匙的糖代替
糖 1/2大匙
芝麻 1大匙

▶ ????????: ???? ????
⠀⠀https://www.facebook.com/SirAndyDark/

▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/

▶ ???????:
​⠀⠀https://www.youtube.com/AndyDark/

▶ ?????:
⠀⠀contact@andydark.hk

⫸ ?????/ ????? ??? ??? ???????? ????????. ⫷

◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
【馬卡龍的朋友 — #達克瓦茲!!!】

我不知道為什麼這個譯音名稱那麼老套，不過我非常喜歡吃Dacquoise! 簡單容易做又十分好味! 喜歡做甜點的你必定要試做!
I personally love eating (and making) dacquoise! It's simple to make and it's absolutely delicious! If you love making desserts like me, you better try this recipe out!

⫸ 焦糖燉蛋馬卡龍 Crème Brûlée Macaron⫷
https://www.youtube.com/watch?v=yPGJW7Xj86Q
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
食譜
材料 ???????????
——————————
-- 達克瓦茲 --
榛子粉 Hazelnut Powder 90g
杏仁粉 Almond Powder 40g
低筋麵粉 Cake Flour 40g
糖霜 Icing Sugar 180g
蛋白 Egg Whites 6 pcs

--牛油忌廉 Butter Cream--
砂糖 Sugar 180g
水 Water 60ml
蛋黃 Egg Yolks 6 pcs
牛油 Butter 360g

做法 ??????
——————————
1. 先將蛋黃和蛋白分開，打蛋白和糖霜至挺身。
2. 之後便可準備乾的材料。將麵粉過隔篩，加入杏仁粉和榛子粉。
3. 將少量蛋白和堅果粉攪勻。就可放進唧袋，唧在焗爐紙上。然後灑上杏仁片或是堅果碎，再加點糖霜，便可拿去焗10至15分鐘。
4. 再做牛油忌廉。將糖和水煮至攝氏120度，做馬上加到蛋漿內，一直把機開著攪拌忌廉。當忌廉變涼後，便可加入牛油，開機用高速一直打到它挺身為止。
5. 最後可忌廉唧在達克瓦茲便成。

1. First, separate the yolks and the whites. Beat the egg whites and icing sugar until firm peak.
2. Then prepare the dry ingredients. Sift the flour. Add the almond powder and hazelnut powder. Mix well.
3. Mix the egg white with the dry ingredients. Then put it in a piping bag and pipe onto a piece of parchment paper. Put some almond flakes on the dacquoise, dust some icing sugar on top. Then you can bake them for 10-15 minutes.
4. Then we can make the butter cream. Cook the sugar and water into a syrup until it reaches 120C. Pour it into the yolk right the way. Keep beating the cream. When the cream is cool, you can add the butter. Turn it up to high speed and beat it until it’s stiff.
5. Pipe some buttercream onto the Dacquoise and you can enjoy them!
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
??? ????????:
#達克瓦茲
#Dacquoise
#AndyDark
#MadeByAndyDark

Airbnbの【体験】サービスでは、今回のように旅先で現地の方からローカルフードを作る料理教室に参加することもできます！
旅行地で美味しいグルメを食べるのももちろん良いですが、自分の手で作ってみるという経験ができるのもこのAirbnbのサービスならでは。
是非みなさんも旅行の際にはチェックしてみてくださいね！

今回作ったナシダガン、ものすごく絶品なので動画のレシピを参考にしながら是非みなさんも作ってみてください。


▼同じくAirbnbの【体験】を利用して、マレーシア人によるツアーガイドに参加してみた動画はコチラ！

マレーシアでAirbnb体験！インド系マレーシア人が案内するツアーガイドに参加してみた！【リトルインディア】/中文字幕
https://youtu.be/hxlvK3WNuzs


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旅先での宿や体験はこちらから！
【Airbnb】
（下記から新規登録すると3,195円の旅行クーポンがもらえます）
https://www.airbnb.jp/c/kaorih287?currency=JPY

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【Nasi Dagang】

1kg Thai Fragrance Rice
100ml coconut milk+400ml water(1st steam)
300ml coconut milk+200ml water(2nd steam)
5-7 pcs red onion
3 pcs garlic
1 ginger
1 tbsp Fenugreek seed
Suger and salt to taste

[Method]
-Soak the rice overnight or at least 4hours.
-Steam the rice for 15-20min then take out from steamer, mix with coconut milk(1st steam), mix well and let sit for 15min.
-Bring to steam again for another 20min.
-After 20min then bring it out again and pour the (2nd steam)coconut milk and mix well with all red onion garlic,ginger and fenugreek seed.


【Fish Curry】
1kg Tuna(Clean and boil with dried tamarind until cooked)
10 pcs garlic
1/2 ginger
1 fresh turmeric
1 galangal
1 lemongrass
5 dried chillies
1tbsp fish curry powder
Oil for saute
500ml coconut milk+500ml water
1 red suger


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【ナシダガン】
[材料]
タイ産香り米 1kg
ココナッツミルク100ml+水400ml(一度目の蒸しあがりに使います)
ココナッツミルク300ml+沸かしたお湯200ml(二度目の蒸しあがりに使います)
赤玉ねぎ(小) 5~7個
生姜 1片
にんにく 3片
フェヌグリーク 大さじ1
砂糖 適量
塩 適量

[作り方]
-一晩水に浸した米(又は少なくとも4時間以上水に浸した米)を用意します。
-15~20分米を蒸し、ココナッツミルクと水を加えて混ぜます。混ぜた後はココナッツミルクを米に吸収させるため、15分ほど置いておきます。
-米を再び蒸します。(20分)
-赤玉ねぎ、生姜、にんにくは細かくスライスします。
-再び蒸しあがった米にココナッツミルク、赤玉ねぎ、生姜、にんにく、フェヌグリーク、砂糖、塩を加えます。
-15分ほど置き、ココナッツミルクが米に浸透するのを待ったら出来上がりです。


【マレースタイルのサラダ】
[材料]
赤玉ねぎ(大) 1個
にんじん 1本
きゅうり 2本
青・赤唐辛子(大) 適量
(お好みでパイナップルやキャベツを入れてもOK)

塩 大さじ1~2
砂糖 大さじ2
アップルサイダービネガー 大さじ3

[作り方]
-赤玉ねぎはスライスし、にんじん・きゅうりは細く切ります。(※きゅうりから出る水分を除くため、きゅうりの種部分は使いません)
-唐辛子は適度な大きさにスライスします。
-野菜と調味料を混ぜ合わせ、味が染み込むまで15分ほど置いたら出来上がりです。


【フィッシュカレー】(前日に仕込んでおくとさらに美味しくなります)
[材料]
Tuna 1kg
バナナリーフ 適量
アッサム 適量
塩 適量

①
赤玉ねぎ(小) 10個
にんにく 3片
生姜 1/2個
ターメリック 1個
ガランガル 1個
レモングラス 1個

②
チリペースト 適量
フィッシュカレーパウダー 大さじ1
ココナッツミルク500ml+水500ml
グラマラッカ 適量
魚の煮汁 お玉2杯分
青唐辛子(大) 適量

油(オリーブオイル以外ならなんでもOK) 半カップ

[作り方]
-鍋の底にバナナリーフ、Tuna、塩、アッサムの順に入れ、二段目に敷き詰める場合は繰り返します。
-水を少なめに入れ、魚に火が通るまで蒸します。
-①の材料をミキサーにかけ、水を加えながらどろっとするまで混ぜ合わせます。
-鍋に油を入れ、①を加え強火で一気に混ぜ合わせます。
-緩さがなくなってきたらそこへ②を入れ、煮込んで出来上がりです。

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【オススメ動画】

▼【閲覧注意】マレーシアで行ってはいけない場所！？ヒンドゥー教の奇祭タイプーサムが驚愕の連続だった！！/Thaipusam2019 In Batu Caves Malaysia/中文字幕
https://youtu.be/1Cb6mv3-Yxg


▼マレーシアのオムライス専門店！Twitterで日本人に話題のふわとろ半熟オムライスを食レポ！【Omulab】/中文字幕https://youtu.be/V2k6FEpXjGQ


▼世界最大の錫工場！マレーシアのロイヤルセランゴール工場見学の楽しみ方【Royal Selangor】/中文字幕
https://youtu.be/4Ox_TXXo50Y


▼マレーシアの伝統工芸品バティックに初挑戦でまさかの…！？お土産を買うならガチでココが穴場！【Kompleks Kraf】/中文字幕
https://youtu.be/Wet3HVQWBuI


▼マレーシアの築地市場！？ガイドブックには載っていないディープなローカルスポット・チョウキット市場に潜入！【Chow Kit Market】/中文字幕
https://youtu.be/JOA_D_8MkEQ


▼マレーシアの定番観光スポットに飽きたらここへ行くべし！地元民が集うチョウキット市場の路地裏でマレーシアの伝統菓子に挑戦してみました/中文字幕
https://youtu.be/AywsskrnSD8


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ぜひ高評価とチャンネル登録お願いします！
「ここに行ってみてほしい！」「これを食べてみてほしい！」など、リクエストやコメントも気軽にお願いします♪


インスタやTwitterも随時更新中です♪
ぜひフォローお願いします！
Instagram→https://www.instagram.com/kaori.h04
Twitter→https://twitter.com/KaoriMalaysia

#Kaoriinmalaysia!

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フリーBGM・音楽素材 MusMus http://musmus.main.jp/
楽曲提供：フリーBGM・音楽素材DOVA-SYNDROME by https://dova-s.jp/