Knock knock, who's there, cooking competition - #9 (Bryan Wong)
1. Spring roll
Ingredients:
Lettuce (cut into small pieces)
Onion (diced)
Celery (diced)
Turnips (shredded)
Carrot (shredded)
Shrimp eggs, lard Dougan (shredded)
Leather bean sprouts sausage pizza (sliced)
Practice:
1. The Turnips, carrots, celery, shrimp, tofu, saute sausage, salt, sugar, oyster sauce.
2. Beat the eggs evenly, fry eggs, skins and then shred.
3. Lard made cracklings.
4. Leather coated in black pizza sauce, then saute the vegetables, eggs, silk, cracklings, lettuce, bean sprouts and spring onion pizza shop in the skin, then roll up. After the pizza wrap cut into appropriate size to serve.
Lettuce (cut into small pieces)
Onion (diced)
Celery (diced)
Turnips (shredded)
Carrot (shredded)
Shrimp eggs, lard Dougan (shredded)
Leather bean sprouts sausage pizza (sliced)
Practice:
1. The Turnips, carrots, celery, shrimp, tofu, saute sausage, salt, sugar, oyster sauce.
2. Beat the eggs evenly, fry eggs, skins and then shred.
3. Lard made cracklings.
4. Leather coated in black pizza sauce, then saute the vegetables, eggs, silk, cracklings, lettuce, bean sprouts and spring onion pizza shop in the skin, then roll up. After the pizza wrap cut into appropriate size to serve.
2. Prawn noodles
material:
Kway Teow noodles prawn shrimp soy ribs pig shallots garlic anchovies
Practice:
1. Peeled prawns to the head, the head of the prawn and shrimp Add garlic and sugar together until fragrant.
2. Pig first until fragrant, add water, anchovies, beans, saute the shrimp soup together. Soup boil after adding ribs cook for about 45 minutes, then remove the spare ribs, soup continue to simmer 2-3 hours after seasoning with salt.
3. Shrimp boiled in the soup, remove the spare.
4. The Kway Teow noodles and boiled in boiling water after poured into a large bowl, then add the already cooked prawns and ribs, then chicken broth can be.
5. According to personal taste by adding macaroni dishes and chili powder.
Kway Teow noodles prawn shrimp soy ribs pig shallots garlic anchovies
Practice:
1. Peeled prawns to the head, the head of the prawn and shrimp Add garlic and sugar together until fragrant.
2. Pig first until fragrant, add water, anchovies, beans, saute the shrimp soup together. Soup boil after adding ribs cook for about 45 minutes, then remove the spare ribs, soup continue to simmer 2-3 hours after seasoning with salt.
3. Shrimp boiled in the soup, remove the spare.
4. The Kway Teow noodles and boiled in boiling water after poured into a large bowl, then add the already cooked prawns and ribs, then chicken broth can be.
5. According to personal taste by adding macaroni dishes and chili powder.
3. Chilli crab
Material:
Sri Lanka Crab 1.2 kg shrimp (chopped, 4 tablespoons)
Garlic (6 tablespoons)
Red pepper (6)
Tomato sauce (1/2 bowl)
Eggs 2 shallots (2 tablespoons)
Chili (a little)
Hua Diao wine lemon leaf lemongrass
Practice:
1. The little onion, garlic and a little water in a blender along with minced into sauces A, then another chili, red chili, garlic sauce with minced into B. A saute first, then B was added, and then according to their individual taste by adding lemon leaves and lemongrass Thai stir. Saute sauces put aside.
2. Clean wok, fire Add butter, add some garlic and shrimp fry. Add ginger and oyster sauce until fragrant.
3. Turn the fire, add the crab fried rice noodles with it, then add four bowl of water, just soak into the crabs. Crab on top, cover simmer about 4 minutes.
4. This section must be open fire, if not, crab meat will not flexible enough.
5.4 minutes, the crab will be a little water, turn to medium heat, add the cooked just a little chili sauce and stir fry about Hua Diao wine.
6. Then add tomato sauce or fresh tomato Rong half jobs, increase or decrease according to personal taste.
7. Under salt, to taste.
8. Continue to maintain the fire, cover the crab cook 3-4 minutes, allowing the water dries up briefly and then turn a small fire thicken with cornflour.
9. Beat 2 eggs, add a little chili oil above, pierce the yolk look like, do not beaten egg mixture. Remove the crab, then topped with egg go after, turn the fire, stir 2,3 lower, you can dish up.
10. Cover on the crab crabmeat, sprinkle with coriander and chopped green onion.
11. Tip: Be sure to control the heat, or else the color does not look good. Because chili itself also has sugar, the beginning of the fire can make the colors more vivid nice crab, in the middle of the program if it continues to be too high heat, the color will focus, will dark, ugly.
Sri Lanka Crab 1.2 kg shrimp (chopped, 4 tablespoons)
Garlic (6 tablespoons)
Red pepper (6)
Tomato sauce (1/2 bowl)
Eggs 2 shallots (2 tablespoons)
Chili (a little)
Hua Diao wine lemon leaf lemongrass
Practice:
1. The little onion, garlic and a little water in a blender along with minced into sauces A, then another chili, red chili, garlic sauce with minced into B. A saute first, then B was added, and then according to their individual taste by adding lemon leaves and lemongrass Thai stir. Saute sauces put aside.
2. Clean wok, fire Add butter, add some garlic and shrimp fry. Add ginger and oyster sauce until fragrant.
3. Turn the fire, add the crab fried rice noodles with it, then add four bowl of water, just soak into the crabs. Crab on top, cover simmer about 4 minutes.
4. This section must be open fire, if not, crab meat will not flexible enough.
5.4 minutes, the crab will be a little water, turn to medium heat, add the cooked just a little chili sauce and stir fry about Hua Diao wine.
6. Then add tomato sauce or fresh tomato Rong half jobs, increase or decrease according to personal taste.
7. Under salt, to taste.
8. Continue to maintain the fire, cover the crab cook 3-4 minutes, allowing the water dries up briefly and then turn a small fire thicken with cornflour.
9. Beat 2 eggs, add a little chili oil above, pierce the yolk look like, do not beaten egg mixture. Remove the crab, then topped with egg go after, turn the fire, stir 2,3 lower, you can dish up.
10. Cover on the crab crabmeat, sprinkle with coriander and chopped green onion.
11. Tip: Be sure to control the heat, or else the color does not look good. Because chili itself also has sugar, the beginning of the fire can make the colors more vivid nice crab, in the middle of the program if it continues to be too high heat, the color will focus, will dark, ugly.
4. Pandan Nuomici (Pandan Odeh Odeh)
Materials:
Glutinous rice flour 250 g (Glutinous Rice Flour)
Tapioca starch 15 g (Tapioca Flour)
Pandan leaves 10 (Pandan Leaves)
Sugar 2 tablespoons oil 1 tablespoon palm sugar 230 g (crushed, mixed with a tablespoon of sugar) (Gula Malacca)
Shredded coconut 225 g water 225 ml
Practice:
1. The Pandan minced vegetables into the mixer, and then squeeze the juice.
2. Glutinous rice flour, tapioca flour, pandan juice and hot water and mix well. Knead into small balls, coconut sugar packets into the middle of dough.
3. The wrapped dough into boiling water and cook until float.
4. Add a little salt to taste shredded coconut, then steamed for 5 minutes.
5. Cooked dough stick on steamed coconut, you can enjoy.
Materials:
Glutinous rice flour 250 g (Glutinous Rice Flour)
Tapioca starch 15 g (Tapioca Flour)
Pandan leaves 10 (Pandan Leaves)
Sugar 2 tablespoons oil 1 tablespoon palm sugar 230 g (crushed, mixed with a tablespoon of sugar) (Gula Malacca)
Shredded coconut 225 g water 225 ml
Practice:
1. The Pandan minced vegetables into the mixer, and then squeeze the juice.
2. Glutinous rice flour, tapioca flour, pandan juice and hot water and mix well. Knead into small balls, coconut sugar packets into the middle of dough.
3. The wrapped dough into boiling water and cook until float.
4. Add a little salt to taste shredded coconut, then steamed for 5 minutes.
5. Cooked dough stick on steamed coconut, you can enjoy.
1. 薄饼
材料：
生菜（切小块）
香葱（切粒）
西芹（切粒）
沙葛（切丝）
红萝卜（切丝）
虾米
鸡蛋
猪油
豆干（切丝）
薄饼皮
豆芽
腊肠（切片）
做法：
1． 把沙葛、红萝卜、西芹、虾米、豆干、腊肠爆香，加盐、糖、蚝油调味。
2． 鸡蛋打均匀，煎成鸡蛋皮再切丝。
3． 猪油做成猪油渣。
4． 在薄饼皮上涂上黑酱油，再把爆香的蔬菜、鸡蛋丝、猪油渣、生菜、豆芽和葱粒铺在薄饼皮上，然后卷起来。包好后把薄饼切成适当大小，即成。
材料：
生菜（切小块）
香葱（切粒）
西芹（切粒）
沙葛（切丝）
红萝卜（切丝）
虾米
鸡蛋
猪油
豆干（切丝）
薄饼皮
豆芽
腊肠（切片）
做法：
1． 把沙葛、红萝卜、西芹、虾米、豆干、腊肠爆香，加盐、糖、蚝油调味。
2． 鸡蛋打均匀，煎成鸡蛋皮再切丝。
3． 猪油做成猪油渣。
4． 在薄饼皮上涂上黑酱油，再把爆香的蔬菜、鸡蛋丝、猪油渣、生菜、豆芽和葱粒铺在薄饼皮上，然后卷起来。包好后把薄饼切成适当大小，即成。
2. 虾面
材料：
面条
粿条
大虾
虾米
黄豆
排骨
猪骨
小葱头
蒜头
江鱼仔
做法：
1． 大虾去头去壳，把虾头和虾壳加入蒜头和冰糖一起爆香。
2． 猪骨先爆香，加入水、江鱼仔、黄豆、爆香的虾壳一同熬汤。汤煮沸后加入排骨煮大约45分钟，然后把排骨取出备用，汤继续熬煮2到3小时后，加盐调味。
3． 虾肉在汤中烫熟后取出备用。
4． 把面条和粿条在沸水中烫熟后，倒进大碗中，再加入早已煮熟的大虾和排骨，然后淋上高汤即可。
5． 可按个人口味加入通心菜和辣椒粉。
材料：
面条
粿条
大虾
虾米
黄豆
排骨
猪骨
小葱头
蒜头
江鱼仔
做法：
1． 大虾去头去壳，把虾头和虾壳加入蒜头和冰糖一起爆香。
2． 猪骨先爆香，加入水、江鱼仔、黄豆、爆香的虾壳一同熬汤。汤煮沸后加入排骨煮大约45分钟，然后把排骨取出备用，汤继续熬煮2到3小时后，加盐调味。
3． 虾肉在汤中烫熟后取出备用。
4． 把面条和粿条在沸水中烫熟后，倒进大碗中，再加入早已煮熟的大虾和排骨，然后淋上高汤即可。
5． 可按个人口味加入通心菜和辣椒粉。
3. 辣椒螃蟹
材料：
斯里兰卡螃蟹1.2公斤
虾米（切碎，4 汤匙）
蒜头（6汤匙）
大红辣椒（6条）
番茄酱（1/2饭碗）
鸡蛋2粒
小葱头（2 汤匙）
指天椒（少许）
柠檬叶
香茅
花雕酒
做法：
1．把小葱头、蒜头和少许水一同在搅拌机内绞碎成酱料A，另外再把指天椒、红辣椒、蒜头一同绞碎成酱料B。先把A爆香，再把B加入，然后按个人口味加入泰式的柠檬叶和香茅爆炒。炒香后酱料放一旁备用。
2．洗干净炒锅，起火加入牛油，再加点蒜蓉和虾米炒一下。加入姜片和蚝油爆香。
3．转大火，加入螃蟹干炒一下，再加入4饭碗水，刚好浸泡到螃蟹。蟹盖放在上面，盖住焖大约4分钟。
4．这部份一定要开大火，如果不是的话，蟹的肉质会不够弹性。
5．4分钟后，螃蟹会出一点水份，转中火，放入刚才煮好的辣椒酱和少许花雕酒翻炒一下。
6．再加入番茄酱或新鲜番茄蓉半饭碗，可根据个人口味增减。
7．下盐后，试味。
8．继续保持中火，盖住螃蟹煮3到4分钟，让水份收干一下后转小火用生粉勾芡。
9．打2粒鸡蛋，上面加点辣椒油，把蛋黄刺破一下就好，不要打成蛋浆。把蟹盖取出，再把蛋汁淋上去后，转大火，翻炒2、3下，即可上碟。
10．把蟹盖放在蟹肉上，撒上芫荽和葱花即可。
11．秘诀：一定要控制火候，要不然颜色不好看。因为辣椒本身已有糖份，开始的时候大火可以让螃蟹的颜色更鲜艳好看，中间的程序如果继续太猛火，颜色会焦、会暗，不好看。
材料：
斯里兰卡螃蟹1.2公斤
虾米（切碎，4 汤匙）
蒜头（6汤匙）
大红辣椒（6条）
番茄酱（1/2饭碗）
鸡蛋2粒
小葱头（2 汤匙）
指天椒（少许）
柠檬叶
香茅
花雕酒
做法：
1．把小葱头、蒜头和少许水一同在搅拌机内绞碎成酱料A，另外再把指天椒、红辣椒、蒜头一同绞碎成酱料B。先把A爆香，再把B加入，然后按个人口味加入泰式的柠檬叶和香茅爆炒。炒香后酱料放一旁备用。
2．洗干净炒锅，起火加入牛油，再加点蒜蓉和虾米炒一下。加入姜片和蚝油爆香。
3．转大火，加入螃蟹干炒一下，再加入4饭碗水，刚好浸泡到螃蟹。蟹盖放在上面，盖住焖大约4分钟。
4．这部份一定要开大火，如果不是的话，蟹的肉质会不够弹性。
5．4分钟后，螃蟹会出一点水份，转中火，放入刚才煮好的辣椒酱和少许花雕酒翻炒一下。
6．再加入番茄酱或新鲜番茄蓉半饭碗，可根据个人口味增减。
7．下盐后，试味。
8．继续保持中火，盖住螃蟹煮3到4分钟，让水份收干一下后转小火用生粉勾芡。
9．打2粒鸡蛋，上面加点辣椒油，把蛋黄刺破一下就好，不要打成蛋浆。把蟹盖取出，再把蛋汁淋上去后，转大火，翻炒2、3下，即可上碟。
10．把蟹盖放在蟹肉上，撒上芫荽和葱花即可。
11．秘诀：一定要控制火候，要不然颜色不好看。因为辣椒本身已有糖份，开始的时候大火可以让螃蟹的颜色更鲜艳好看，中间的程序如果继续太猛火，颜色会焦、会暗，不好看。
4. 香兰糯米糍（Pandan Odeh Odeh）
材料：
糯米粉 250克（Glutinous Rice Flour）
木薯淀粉 15克（Tapioca Flour）
香兰叶10片（Pandan Leaves）
糖2汤匙
油1汤匙
椰糖230克（压碎，与1汤匙白糖混合）(Gula Malacca)
椰丝225克
热水225毫升
做法：
1． 把香兰菜放进搅拌机绞碎，再榨出汁液。
2． 糯米粉、薯粉、香兰汁和热水拌匀。搓成小圆球，把椰糖包进粉团中间。
3． 把包好的粉团放入沸水中煮至浮起。
4． 椰丝加入少许盐调味，再蒸5分钟。
5． 煮好的粉团黏上蒸好的椰丝，即可享用
材料：
糯米粉 250克（Glutinous Rice Flour）
木薯淀粉 15克（Tapioca Flour）
香兰叶10片（Pandan Leaves）
糖2汤匙
油1汤匙
椰糖230克（压碎，与1汤匙白糖混合）(Gula Malacca)
椰丝225克
热水225毫升
做法：
1． 把香兰菜放进搅拌机绞碎，再榨出汁液。
2． 糯米粉、薯粉、香兰汁和热水拌匀。搓成小圆球，把椰糖包进粉团中间。
3． 把包好的粉团放入沸水中煮至浮起。
4． 椰丝加入少许盐调味，再蒸5分钟。
5． 煮好的粉团黏上蒸好的椰丝，即可享用
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