Abalone (上汤原鲍鱼/鲍贝):: Pork Staty (猪肉沙爹) :: Asam Fish (亚参鱼) :: Durian Sticky Rice (榴莲糯米饭)

KNOCK KNOCK WHO'S THERE COOKING COMPETITION - # 2 (Bryan Wong 王禄江)

1.Yubara abalone / Abalone 

2.Pork Satay 

3. Asam Fish 

4. Durian sticky rice

1.Yubara abalone / Abalone 

Material:
A chicken
300g ham pig
400g soy

1 can abalone

Practice:
1. All materials put in large pot, cook until soup taste,
2. Add abalone, a small fire continued to simmer for at least 1 hour

2.Pork Satay 

Ingredients:
1 kg of pork (cut into small pieces)
2 teaspoons anise
1 teaspoon turmeric powder, pepper and allspice anise

Satay Sauce Ingredients:
Dried chilli onion garlic lemongrass peanut pineapple Belachan (Belachan)
Anise turmeric powder

Practice:
1. Pork with anise, allspice, pepper, soy sauce, pickled string in the bamboo, grilled
2. Stirrer onions, dried chilli stir fine
3. Remove from heat, saute Belachan, add onions, peppers dried and then continue to fry
4. Under lemongrass, anise, turmeric powder, moderate salt, sugar to taste
5. After another saute peanuts, Chung into fine
6. After fry sauce, crushed peanuts sprinkled on top Serve

3. Asam Fish 

Material:
Dried chillies (chopped)
Pepper (chopped)
Onion, garlic Belachan (belachan)
Asian ginseng juice, curry leaves lemongrass fish blocks

Practice:
1. Fish block with salt, pepper, pickled, spare
2. Onion, garlic stir into mashed pot saute
3. Add dried chilli, pepper and continue to fry
4. Gamarra cup, curry leaves, Asian ginseng juice, lemongrass, moderate add water, soy sauce and sugar to taste
5. Steak pot, and cook until cooked

4. Durian sticky rice

Material:
Durian coconut rice

Practice:
1. Slightly washed rice, add boiling water, salt to taste and set aside
2. Durian flesh to check
3. Place sticky rice on a plate, topped with coconut milk moderately, durian flesh put Serve

1. 上汤原鲍鱼/鲍贝

材料：
1只鸡
300g金华火腿
猪骨
400g黄豆

1罐鲍鱼

做法：
1． 所有材料放于大锅内，煮至汤出味
2． 加入鲍鱼，继续小火焖煮至少1小时

2. 猪肉沙爹 
材料：
1 kg猪肉（切小块）
2 匙大茴香
1 匙胡椒
五香粉
大茴香
黄姜粉

沙爹酱材料：
辣椒干
洋葱
蒜头
香茅
花生
黄梨
马拉盏（Belachan）
大茴香
黄姜粉

做法：
1． 猪肉以大茴香、五香粉、胡椒、酱油腌制，串在竹枝上，烤熟
2． 搅拌器将洋葱、辣椒干搅细
3． 起锅，爆香马拉盏，加入洋葱、辣椒干再继续炒
4． 下香茅、大茴香、黄姜粉，适度的加盐、糖调味
5． 另外炒香花生后，舂成细粒
6． 酱料炒好后，花生碎撒于上面即成

3. 亚参鱼
材料：
辣椒干（剁碎）
辣椒（剁碎）
洋葱
蒜头
马拉盏（belachan）
亚参汁
咖喱叶
香茅
鲜鱼块

做法：
1． 鲜鱼块以盐、胡椒腌制，备用
2． 洋葱、蒜头搅拌成泥状，下锅爆香
3． 加辣椒干、辣椒，继续炒
4． 加马拉盏、咖喱叶、亚参汁、香茅，适度的添加水、酱油和糖调味
5． 鱼块下锅，煮至熟即可

4. 榴莲糯米饭
材料：
榴莲
糯米
椰浆

做法：
1． 糯米略洗，加水蒸熟，盐调味，备用
2． 榴莲去核取肉
3． 糯米饭放置碟上，适度淋上椰浆，榴莲肉摆上即成