Knock knock, who's there, cooking competition - #9 (Cavin)
Turmeric 20 g shrimp 30 grams dried red peppers 12 Hedychium a condensed milk 100 ml coconut milk 400 ml water 400 ml spaghetti 500 g fishcakes 12 fresh clams 12 Dougan 12 Shrimp 12 laksa leaves 3 trees
Practice:
1. The pasta and cook until soft, noodles middle showing a white spot, on behalf of noodles and elastic. Coolish noodles, add a little oil to prevent noodles adhesion.
2. Add onion, garlic, Belachan, lemongrass, stone chestnut, blue ginger, turmeric, dried shrimp, dried chilli and ginger stir machine spent in minced.
3. The minced sauce to simmer for 4-5 minutes, then add whole grain laksa leaves leaf stem.
4. Sauces add water to boil, then simmer and cook until the appropriate stiffness.
5. Add coconut milk and condensed milk, the cook Tai roll.
6. Add salt, sugar, pepper seasoning, set aside for later use.
7. Add pasta and garlic salt and sugar, then add the seafood fry.
8. Pour the sauce pasta sauce Lak, the cook until thickened, then add tofu, fish cakes and other materials.Sprinkle chopped laksa leaves, and serve.
1. Cuttlefish, shrimp fritters roll
material:
Fritters (five mature) 6 shrimp 300 grams (diced)
Cuttlefish 300 g rice flour 200 g flour 100 g onion 30 g eggs 150 grams of baking soda ½ teaspoon baking powder 2 teaspoons onion a little water 120 g sugar 10 g ½ teaspoon salt ½ teaspoon pepper
Practice:
1. Squid in boiling water, boil soup pelletizing.
2. Mix together all the ingredients to become fillings (except fritters).
3. Fritters cut into small pieces, stuffed into the filling after the next pan fried until golden crisp.
4. Fritters with absorbing paper sucked more on the rest of the oil.
5. With shrimp paste mixed with sugar, lime juice, crushed peanuts and a little chili sauce made, enjoy together.
Fritters (five mature) 6 shrimp 300 grams (diced)
Cuttlefish 300 g rice flour 200 g flour 100 g onion 30 g eggs 150 grams of baking soda ½ teaspoon baking powder 2 teaspoons onion a little water 120 g sugar 10 g ½ teaspoon salt ½ teaspoon pepper
Practice:
1. Squid in boiling water, boil soup pelletizing.
2. Mix together all the ingredients to become fillings (except fritters).
3. Fritters cut into small pieces, stuffed into the filling after the next pan fried until golden crisp.
4. Fritters with absorbing paper sucked more on the rest of the oil.
5. With shrimp paste mixed with sugar, lime juice, crushed peanuts and a little chili sauce made, enjoy together.
2. Black pepper shrimp po
Material:
Shrimp po 10 100 g onion (chopped)
Garlic 20 g black pepper 2 tablespoons red pepper 20 g (diced)
Lamp in pepper 20 g (diced)
Yellow pepper 20 g (diced)
Seasoning:
Hua Diao wine 1 tablespoon sesame oil 1 tablespoon oyster sauce 1 tbsp light soya sauce 1 tbsp
Practice:
1. Shrimp midwife cut half, wash. Slightly under the pan fried.
2. A little oil, saute the onion and garlic.
3. Add black pepper, shrimp po and three color light pepper fry a few minutes, add seasonings fry with salt, sugar and pepper to taste, and serve.
Shrimp po 10 100 g onion (chopped)
Garlic 20 g black pepper 2 tablespoons red pepper 20 g (diced)
Lamp in pepper 20 g (diced)
Yellow pepper 20 g (diced)
Seasoning:
Hua Diao wine 1 tablespoon sesame oil 1 tablespoon oyster sauce 1 tbsp light soya sauce 1 tbsp
Practice:
1. Shrimp midwife cut half, wash. Slightly under the pan fried.
2. A little oil, saute the onion and garlic.
3. Add black pepper, shrimp po and three color light pepper fry a few minutes, add seasonings fry with salt, sugar and pepper to taste, and serve.
3. Laksa sauce pasta
fried shallots 100 g garlic 20 Ke Mala lights (Belachan) 20克citronella two stone Li 20 g blue ginger 20 grams (sliced)
Turmeric 20 g shrimp 30 grams dried red peppers 12 Hedychium a condensed milk 100 ml coconut milk 400 ml water 400 ml spaghetti 500 g fishcakes 12 fresh clams 12 Dougan 12 Shrimp 12 laksa leaves 3 trees
Practice:
1. The pasta and cook until soft, noodles middle showing a white spot, on behalf of noodles and elastic. Coolish noodles, add a little oil to prevent noodles adhesion.
2. Add onion, garlic, Belachan, lemongrass, stone chestnut, blue ginger, turmeric, dried shrimp, dried chilli and ginger stir machine spent in minced.
3. The minced sauce to simmer for 4-5 minutes, then add whole grain laksa leaves leaf stem.
4. Sauces add water to boil, then simmer and cook until the appropriate stiffness.
5. Add coconut milk and condensed milk, the cook Tai roll.
6. Add salt, sugar, pepper seasoning, set aside for later use.
7. Add pasta and garlic salt and sugar, then add the seafood fry.
8. Pour the sauce pasta sauce Lak, the cook until thickened, then add tofu, fish cakes and other materials.Sprinkle chopped laksa leaves, and serve.
4. Durian sweet soup (Durian Pengat)
Materials:
24D Durian 2 kg coconut milk 1.5 liters (2.5 liters) of water 100 g sugar 750 Kexi Mi 2-3 pandan leaves
Practice:
1. The sago boiled for about 20 minutes with clean until it becomes transparent sago.
2. The cooked sago, put cold water to cool, put aside for later use.
3. The pandan leaves on the pot, add boiling water. Then add the sugar and stir durian.
4. Then add the coconut milk, stir, and then put the whole pan with ice to live, to accelerate cooling.
5. After cooling the fridge and enjoy before adding sago to eat.Materials:
24D Durian 2 kg coconut milk 1.5 liters (2.5 liters) of water 100 g sugar 750 Kexi Mi 2-3 pandan leaves
Practice:
1. The sago boiled for about 20 minutes with clean until it becomes transparent sago.
2. The cooked sago, put cold water to cool, put aside for later use.
3. The pandan leaves on the pot, add boiling water. Then add the sugar and stir durian.
4. Then add the coconut milk, stir, and then put the whole pan with ice to live, to accelerate cooling.
1. 虾肉墨鱼油条卷
材料：
油条（五成熟）6条
虾 300克（切粒）
墨鱼300克
粘米粉200克
面粉100克
洋葱30克
小苏打 半茶匙
鸡蛋 150克
发粉 2茶匙
香葱 少许
清水 120克
盐 半茶匙
糖10克
胡椒粉 半茶匙
做法：
1． 墨鱼在沸水中汆汤后切粒。
2． 把全部材料混合成为馅料（油条除外）。
3． 油条切成小段，酿入馅料后下油锅炸脆至金黄色。
4． 用吸油纸吸走油条上多馀的油。
5． 以虾酱混合糖、酸柑汁、花生碎和少许辣椒做成酱汁，一起享用。
材料：
油条（五成熟）6条
虾 300克（切粒）
墨鱼300克
粘米粉200克
面粉100克
洋葱30克
小苏打 半茶匙
鸡蛋 150克
发粉 2茶匙
香葱 少许
清水 120克
盐 半茶匙
糖10克
胡椒粉 半茶匙
做法：
1． 墨鱼在沸水中汆汤后切粒。
2． 把全部材料混合成为馅料（油条除外）。
3． 油条切成小段，酿入馅料后下油锅炸脆至金黄色。
4． 用吸油纸吸走油条上多馀的油。
5． 以虾酱混合糖、酸柑汁、花生碎和少许辣椒做成酱汁，一起享用。
2. 黑胡椒虾婆
材料：
虾婆 10只
洋葱 100克（切碎）
蒜蓉20克
黑胡椒2汤匙
红灯椒20克（切粒）
青灯椒20克（切粒）
黄灯椒20克（切粒）
调味料：
花雕酒1汤匙
芝麻油1汤匙
蚝油1汤匙
淡酱青1汤匙
做法：
1． 虾婆对切一半，洗净。下油锅略炸。
2． 下少许油，把洋葱和蒜蓉炒香。
3． 加入黑胡椒、虾婆及三色灯椒炒数分钟，加入调味料翻炒，再以盐、糖及胡椒粉调味，即成。
材料：
虾婆 10只
洋葱 100克（切碎）
蒜蓉20克
黑胡椒2汤匙
红灯椒20克（切粒）
青灯椒20克（切粒）
黄灯椒20克（切粒）
调味料：
花雕酒1汤匙
芝麻油1汤匙
蚝油1汤匙
淡酱青1汤匙
做法：
1． 虾婆对切一半，洗净。下油锅略炸。
2． 下少许油，把洋葱和蒜蓉炒香。
3． 加入黑胡椒、虾婆及三色灯椒炒数分钟，加入调味料翻炒，再以盐、糖及胡椒粉调味，即成。
3. 叻沙酱炒意大利面
小葱头100克
蒜头20克
马拉盏（Belachan）20克
香茅2条
石栗20克
蓝姜20克（切片）
黄姜20克
虾米30克
红辣椒干12条
姜花1条
炼奶100毫升
椰奶400毫升
清水400毫升
意大利面500克
鱼饼12片
鲜蛤12只
豆干12片
鲜虾12只
叻沙叶3棵
做法：
1． 把意大利面煮至软身，面条中间呈现一白点，代表面条有弹性。面条稍冷后，加入少许油，防止面条黏结。
2． 加葱头、蒜头、马拉盏、香茅、石栗、蓝姜、黄姜、虾米、辣椒干和姜花用搅机搅碎。
3． 把搅碎的酱汁以小火煮4－5分钟，再加入整棵叻沙叶的叶茎。
4． 酱汁加水煮沸后，再焖煮至适合的浓稠度。
5． 加入椰奶及炼奶后，再煮至大滚。
6． 加入盐、糖、胡椒粉调味后，搁置一旁待用。
7． 意大利面加入蒜头及盐糖等调味，再加入海鲜同炒。
8． 把叻汁酱汁倒入意大利面中，煮至浓稠后，再加入豆干、鱼饼等材料。撒上叻沙叶碎，即可享用。
小葱头100克
蒜头20克
马拉盏（Belachan）20克
香茅2条
石栗20克
蓝姜20克（切片）
黄姜20克
虾米30克
红辣椒干12条
姜花1条
炼奶100毫升
椰奶400毫升
清水400毫升
意大利面500克
鱼饼12片
鲜蛤12只
豆干12片
鲜虾12只
叻沙叶3棵
做法：
1． 把意大利面煮至软身，面条中间呈现一白点，代表面条有弹性。面条稍冷后，加入少许油，防止面条黏结。
2． 加葱头、蒜头、马拉盏、香茅、石栗、蓝姜、黄姜、虾米、辣椒干和姜花用搅机搅碎。
3． 把搅碎的酱汁以小火煮4－5分钟，再加入整棵叻沙叶的叶茎。
4． 酱汁加水煮沸后，再焖煮至适合的浓稠度。
5． 加入椰奶及炼奶后，再煮至大滚。
6． 加入盐、糖、胡椒粉调味后，搁置一旁待用。
7． 意大利面加入蒜头及盐糖等调味，再加入海鲜同炒。
8． 把叻汁酱汁倒入意大利面中，煮至浓稠后，再加入豆干、鱼饼等材料。撒上叻沙叶碎，即可享用。
4. 榴槤甜羹（Durian Pengat）
材料：
24D榴槤 2公斤
椰奶1.5公升
清水2.5公升
糖750克
西米100克
香兰叶2－3条
做法：
1． 把西米用清水煮大约20分钟，直到西米变成透明。
2． 把煮好的西米，放冷水冷却，放一旁待用。
3． 把香兰叶放在锅内，加水煮沸。然后加入糖和榴槤搅拌。
4． 再加入椰奶搅拌，然后把整个锅用冰镇住，加快冷却。
5． 冷却后放冰箱，享用前加入西米同吃。
材料：
24D榴槤 2公斤
椰奶1.5公升
清水2.5公升
糖750克
西米100克
香兰叶2－3条
做法：
1． 把西米用清水煮大约20分钟，直到西米变成透明。
2． 把煮好的西米，放冷水冷却，放一旁待用。
3． 把香兰叶放在锅内，加水煮沸。然后加入糖和榴槤搅拌。
4． 再加入椰奶搅拌，然后把整个锅用冰镇住，加快冷却。
5． 冷却后放冰箱，享用前加入西米同吃。
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