鸡饭粒 ～ Chicken Rice Balls

食谱取自 :舍尖上的马六甲

鸡饭粒

材料 A ( 水煮鸡 ) :

1只 全鸡 ( 1.5公斤)

6瓣 蒜头（拍裂） 

2棵 青葱

3公分厚 姜 ( 切片)

1茶匙 盐

1块 鸡精块或1汤匙鸡汤粉 ( 我没放 )

1根 竹签 ( 封鸡腔用 )

冰水 ( 泡鸡用 )

材料 B ( 鸡饭粒 ) :

3杯 白米 ( 洗净，沥干 )

1/4 杯 糯米 ( 洗净 ， 沥干 )

4瓣 蒜头 ( 拍裂 )

3片 姜

4杯 鸡汤 ( 烫鸡水 )

1/2茶匙 盐

3片 班兰叶（一同打结） 

材料 C ( 辣椒酱) :

7条 红辣椒

3条 指天椒

20g 嫩姜 ( 切片 )

8瓣 蒜头

3汤匙 酸柑汁

1/2杯 鸡汤 ( 烫鸡水 )

1/2茶匙 盐

1/2汤匙 糖

材料 D ( 淋将，拌匀) :

400ml 鸡汤 ( 烫鸡水 )

4汤匙 生抽

1汤匙 蚝油

1/2汤匙 麻油

1/2汤匙 糖

装饰配料 :

1/2条 黄瓜 ( 切半圆片 )

做法 : 

1. 水煮鸡 : 全鸡均匀抹上盐，将青葱，蒜头和姜塞入鸡腔内，以牙签封好。

2. 汤锅内注入清水 ( 足以淹过全鸡 )，煮沸。放入鸡，转小火，加盖煮15分钟或至熟。

3. 取出鸡，泡入冰水中一会儿，沥干。将鸡精块加入鸡汤 (烫鸡水)内 。

4. 鸡饭粒 : 平底锅内烧热3汤匙油，炒香蒜头和姜和米，连同班兰叶放入锅内。

5. 加入鸡汤和盐拌匀，像平常煮饭一样煮熟。

6. 当饭煮熟，舀出后趁热拌松，搓成丸状，排在碟上。

7. 辣椒酱 : 材料C放入搅拌机内。搅至细滑。

8. 水煮鸡斩块，淋上淋酱，以黄瓜装饰。配上鸡饭粒和辣椒酱享用。

Recipe source : The Best of Malacca Street Food

Chicken Rice Balls

Ingredients A ( Poached chicken) :

1 whole chicken ( 1.5kg )

6 pips garlic ( bruised )

2 stalks spring onion

3 cm thick ginger ( sliced )

1tsp salt

1pc chicken stock cube ( or 1tbsp chicken stock powder ) - I omit it

1 toothpick ( for sealing chicken cavity )

iced water for soaking poached chicken

Ingredients B ( Chicken Rice Balls ) :

3 cups uncooked rice ( rinse and drained )

1/4 cup glutinous rice ( rinse and drained )

4 pips garlic ( bruised )

3 slices ginger

4 cups chicken stock ( pouching liquid )

1/2tsp salt

3 pcs pandan leaves ( knotted together )

Ingredients C ( chili dipping sauce ) :

7 red chilies

3 bird's eye chilies

20g young ginger ( sliced )

8 pips garlic

3tbsp lime juice

1/2cup chicken stock ( pouching liquid )

1/2tsp salt

1/2tbsp sugar

Ingredients D ( Drizzling sauce , mixed well ) :

 400ml chicken stock ( pouching liquid )

4tbsp light soy sauce

1tbsp oyster sauce

1/2tbsp sesame oil

1/2tbsp sugar

Garnishing :

1/2 cucumber ( sliced semi-circles )

Method :

1. Poached chicken : Rub salt all over the whole chicken . Stuff spribg onion , garlic and ginger into the cavity and seal with a toothpick.

2. Fill a stock pot with water ( enough to cover the chicken ) and bring to boil .Put in chicken , reduce the heat and cover to simmer for 15 minutes.

3. Remove chicken and soak it in iced water for a while . Drain well . Add chicken stock cube to the chicken stock ( pouched liquid ).

4. Chicken Rice Balls : Heat 3 tbsp oil in a pan , then stir-fry garlic ,ginger and rice

till fragrant . Combine wih pandan leaves in a rice cooker .

5. Add chicken stock and salt , stir well and cook as per normal .

6. When the rice is cooked , remove it from the rice cooker . Loosen the rice when it is still hot . Shape it into balls and arrange on a plate .

7. Chili Dipping Sauce : Combine ingredients C in a blender and blend till fine .

8. Chop poached chicken into pieces , top with dizzling sauce and garnish with cucumber slices . Serve with chicken rice balls and chili dipping sauce .

烤鸡黄姜粢饭 ～ Turmeric Rice Roll with Roasted Chicken , Egg & Cucumber

食谱取自 : 处处米饭🍚香

烤鸡姜黄姜粢饭

材料 A :
500g 糯米 ( 清水浸泡隔夜 )
2个 鸡蛋
150g 青瓜 （切细条）
2大匙 新鲜黄姜汁
适量炸葱酥
1小匙 盐
2大匙 食油

材料 B :
300g 鸡肉
1/2大匙 蚝油
1大匙 酱油
1大匙 蜜糖
1小匙 砂糖
1大匙 绍兴酒

做法 :
1. 准备烤鸡肉 : 把鸡肉和其余材料B拌匀，腌渍隔夜。把腌好的鸡肉放入预热烤箱里，以200c烘30分钟至熟透，取出，切条备用。

2. 鸡蛋打散，热锅里烧热适量食油，徐徐加入蛋液，以中火煎成蛋皮，盛起，冷却后切成蛋皮丝，待用.

3. 将糯米蒸熟，取出，趁热加入黄姜汁，盐和食油一起拌匀.

4. 把保鲜膜铺平桌面，加入200g糯米饭，铺平后，中间放入烤鸡肉，蛋丝和青瓜 .用保鲜膜包紧成饭团.

5. 食用时切片，配上炸葱酥，即可上桌.


Recipe source : Taste of Rice

Turmeric Rice Roll with Roasted Chicken , Egg and Cucumber

Ingredients A :
500g glutinous rice ( soak in water overnight )
2 eggs
150g cucumber
2tbsp fresh turmeric juice
some fried shallot flakes
1tsp salt
2tbsp cooking oil

Ingredients B :
300g chicken fillet
1/2tbsp oyster sauce
1tbsp light soy sauce
1tbsp honey
1tsp caster sugar
1tbsp Shaoxing wine

Method :
1. To make roasted chicken : season the chicken fillet and the rest of ingredients B , mix well and marinate in fridge overnight . Bake the marinated chicken in a preheated oven at 200c for 30 minutes until cooked .
Remove , cut chicken into strips , ready to serve .

2. Beat egg .Heat some cooking oil in a preheated frying-pan ,gradually add in beaten egg , pan-fry over medium heat become egg skin.Dish out , leave to cool , cut into shreds . Ready to serve .

3. Steam glutinous rice in a preheated steamer until cooked , dish out .Add in turmeric juice ,salt and cooking oil , mix well .

4. Lay cling film on the working table , add in 200g of turmeric glutinous rice , level the surface .Next , add some roasted chicken , shredded egg skin and cucumber in the centre .Roll up and press tightly , and wrap well with cling film. Next , tighten the both ends , form into roll .

5. Cut into slices , serve with fried shallot flakes .

香炸饭团糕 ~ Fried Rice Balls

食谱取自 : 爱上糕粿

香炸饭团糕

糕皮 :

300g 白饭
80g 糯米粉
50g 木薯粉
1茶匙 盐
2汤匙 食油
200ml 沸水

馅料 :

100g 咸菜 ( 剁碎 ) 
50g 甜菜脯 (剁碎 )  
50g 虾米 (剁碎 )
50g 肉碎
1汤匙 蒜茸
1粒 红葱头 ( 切碎 )
1茶匙 糖

做法 :

1. 馅料 : 烧热油，爆香蒜茸和红葱头碎。加入虾米碎，肉碎，甜菜脯碎和咸菜炒香，最后加入糖，盛起放旁。

2. 糕皮 : 将全部材料 ( 沸水除外 ) 加在一起，把沸水冲下去拌匀，搓成饭团 。

3. 把饭团搓成一小粒圆球，包进馅料 。

4. 把饭团放入热油中炸至金黄色即可。

Recipe source : In love with Kuehs

Fried Rice Balls

Dough :

300g cooked rice
80g glutinous rice flour
50g tapioca flour
1tsp salt
2tbsp oil
200ml boiling water

Filling :

100g salted vegetable ( chopped )
50g sweet preserved radish ( chopped )
50g dried prawn ( chopped )
50g minced meat
1tbsp chopped garlic
1 shallot ( chopped )
1tsp sugar

Method :

1. Filling : Heat oil, saute chopped garlic and chopped shallot until fragrant . Add in dried prawn , minced meat , sweet preserved radish and salted vegetable to stir-fry until fragrant . Add in sugar , remove and set aside .

2. Dough : Mix all ingredients ( except boiling water ) until well combined . Pour in boiling water and mix until well combined . Rub into rice mixture .

3. Roll the rice mixture into balls , wrap in filling .

4. Deep-fry the rice balls in heated oil until golden brown.

吉兰丹蓝花饭 ~ Nasi Kerabu Kelantan ( Kelantan Herb Rice Salad )

食谱取自 : 就是爱吃饭

蓝花饭

材料 A ( 蓝花饭 ) :

2杯 白米
3杯 清水
1/2汤匙 姜丝
1/2茶匙 盐
20朵 蓝花

材料 B  ( 叁峇椰丝 ) :

1条 甘望鱼
100g 白椰丝
1支 香茅 ( 切幼 )
1/2茶匙 盐
1茶匙 糖

材料 C ( 捣烂 ) :

5粒 小葱头
4瓣 蒜头
10条 辣椒干 ( 泡软 )
120g 紫洋葱
25g 姜

材料 D :

1支 香茅 ( 拍裂 )
1片 亚叁片
2汤匙 椰糖碎
200ml  浓椰浆
2茶匙 budu 酱

配料 :

2粒 咸蛋 ( 切半 )
炸鱼饼 / 炸虾饼适量

新鲜配菜 :

适量生芽菜 , 黄瓜丝 , 包菜丝 , 长豆（切幼粒 ）
 

做法 :
1. 蓝花饭 : 将蓝花与1杯清水取自（材料A ）放入小锅中煮沸，再煮2 ~3分钟，沥出汁液。

2. 将其余材料A连同蓝花水放入电饭锅内，拌匀后像平常煮饭以样煮熟即成。

3. 叁峇椰丝 : 将甘望鱼烤熟或煮熟，放凉后撕出鱼肉。

4. 将椰丝放入锅内，以小火（ 免油 ）炒至干和 呈浅褐色。

5. 将炒椰丝，鱼肉和其余材料B放入石钵内捣烂即可。

6. 辣叁峇酱 : 在锅内烧热5汤匙油 ，加入材料C炒香。加入材料D，以小火煮10分钟即可。

7. 将适量蓝花饭舀在碟中央 ，然后将叁峇椰丝，辣叁峇酱，配料和新鲜生菜放在碟边，即可享用。也可配上马来香料炸鸡或炸黄姜鱼享用。

Recipe source : In Love with Rice : The Rice Bible by Ricky Ng

Nasi Kerabu

Ingredients A ( Blue Coloured rice ) :

2 cups uncooked rice
3 cups water
1/2tbsp finely shredded ginger
1/2tsp salt
20 blue pea flowers ( bunga telang )

Ingredients B ( Coconut Sambal Ikan ) :

1 Kembung fish
100g grated white coconut
1 stalk lemongrass ( finely shredded )
1/2tsp salt
1tsp sugar

Ingredients C ( pounded ) :

5 shallots
4 pips garlic
10 dried chillies ( soaked )
120g Bombay onion
25g ginger

Ingredients D :

1 stalk lemongrass
1 pc dried tamarind peel / asam keeping
2tbsp ground palm sugar / gula Melaka
200ml thick coconut milk
2tsp budu ( Kelantan fish sauce )

Side Condiments :

2 boiled salted eggs ( halved )
some fish or prawn crackers

Herb Salad ( Ulam-ulaman ) :

some raw bean sprout , shredded cucumber , shredded cabbage , long bean ( cut into small pieces )

Method :

1. Blue Dyed Rice : In a saucepan , combine blue pea flower with 1 cup of water ( from ingredients A ) , bring to boil and cook for 2 ~ 3 minutes , strain to obtain the blue colour .

2. Combine the rest of the ingredients A in a rice cooker and blue pea flower solution , mix well and cook as per normal .

3. Coconut Sambal ikan : Grill or boil fish until cooked  , leave to cool before extracting flesh .

4. In a wok , stir-fry grated coconut without oil over low heat until dry and slightly brown in colour .

5. Combine fried grated coconut , cooked fidh and the rest of the ingredients B in a mortar and pound until fine .

6. Spicy Tumis Sauce : Heat 5 tbsp oil in a wok , add ingredients C mixture and stir-fry until fragrant . Add ingredients D and cook over low heat for 10 minutes .

7. To serve , put blue coloured rice in the centre of a serving plate , and place coconut sambal , spicy tumis sauce , side condiments and herb salad on the plate . It can also served with Malay style Fried Chicken ( Ayam Goreng Berempah ) or Turmeric Fried Fish ( Ikan Goreng Tepung ) .

梹城猪肠粉 ~ Steamed Rice Rolls in Sweet and Spicy Sauce ( Penang Chee Cheong Fun )

食谱取自 : 舌尖上的梹城

梹城猪肠粉

材料 : 
4条 现成猪肠粉
50g 芝麻 ( 炒香 )

虾酱 :

300g 虾膏 
200ml 水
4汤匙 花生酱
3汤匙 糖
1  1/2汤匙 麦芽糖

甜酱 :

250g 海鲜酱
100ml 水
1 1/2汤匙 糖
2茶匙 麻油
3汤匙 生油
3茶匙 麦芽糖

辣酱 :

150g 辣椒膏
5汤匙 生油
4汤匙 水
1/2茶匙 盐

做法 :

1. 虾酱制作 : 将全部材料 （ 麦芽糖除外 ）以小火煮滚，最后加入麦芽糖拌匀。盛起待冷。

2. 甜酱制作 : 将全部材料 （ 麦芽糖除外 ）以小火煮滚，最后加入麦芽糖拌匀。盛起待冷。

3. 辣酱制作 : 将全部材料放入锅中煮滚 ，盛起待冷。

5. 猪肠粉切段，淋上三种酱料，撒上芝麻即可。

Recipe source : The Best of Penang Street Food  

Steamed Rice Rolls in Sweet and Spicy Sauce ( Penang Chee Cheong Fun )

Ingredients :
4 rolls ready-made steamed rice roll

50g sesame seeds ( roasted )

Prawn sauce :

300g prawn paste
200ml water
4tbsp peanut butter
3tbsp sugar
1 1/2tbsp maltose

Sweet sauce :

250g hoisin sauce
100ml water
1 1/2tbsp sugar
2tsp sesame oil
3tbsp peanut oil
3tsp maltose

Spicy sauce :

150g chili boh
5tbsp peanut oil
4tbsp water
1/2tsp salt

Method :

1. Prawn sauce : Cook all ingredients ( except maltose ) over low heat until boil . Add maltose and mix well . Remove from heat and set aside to cool .

2. Sweet sauce : Cook all ingredients ( except maltose ) over low heat until boil . Add maltose and mix well . Remove from heat and set aside to cool .

3. Spicy sauce : Cook all ingredients over low heat until boil .Remove from heat and set aside to cool .

4. Cut steamed rice rolls into sections , drizzle three different types of sauces over and sprinkle with sesame seeds .

香油冬菇肉丝拌长寿面 ~ Egg Noodles with Mushrooms & Pork in Fragrant Oil

食谱取自 ：新新饮食@第100期

香油冬菇肉丝拌长寿面

材料：

1包 长寿面（约300g ）（ 烫熟及软，捞起，沥干水 ）

配料：

2大匙 香油
1大匙 蒜茸
200g 瘦肉（切丝）
5朵 香菇（浸软，切丝）
80g 红萝卜（切丝）

调味料：

1/2小匙 盐
1/4小匙 糖
1/2小匙 胡椒粉
50ml 水

拌料：

1小匙 黑酱油
1大匙 生抽
3大匙 香油
1棵 青葱（切粒）

做法 ：

1. 用2大匙香油炒香蒜茸，加入肉丝和香菇丝炒香。

2. 加入红萝卜丝和调味料炒匀，煮2分钟至熟，熄火盛起。

3. 把长寿面加入拌料拌匀，盛在碟里，铺上配料，撒上青葱粒即可。

Recipe source : YumYum Magazine @ No .100

Egg Noodles with Mushrooms & Pork in Fragrant Oil

Ingredients :

1 packet dried egg noodles ( about 300g ) ( blanched till well cooked and drained well )

Accompaniments :

2tbsp homemade fragrant oil
2tbsp chopped garlic
200g lean pork ( shredded )
5 black mushrooms ( soaked and shredded )
80g carrot ( shredded )

Seasoning :

1/2tsp salt
1/4tsp sugar
1/2tsp pepper
50ml water

Seasoning for noodles :

1tsp dark soy sauce
1tbsp light soy sauce
3tbsp homemade fragrant oil
1 stalk spring onion ( chopped )

Method :

1. Heat up 2tbsp homemade fragrant oil and sauté chopped garlic till fragrant. Add in shredded pork and mushrooms and stir-fry till aromatic .

2. Add in shredded carrot , seasoning and mix well . Bring to boil for 2 minutes till well cooked . Remove from heat .

3. Mix egg noodles with seasoning sauce and toss well . Dish onto a serving platter  , spread pork mixture on top and sprinkle with chopped spring onion . Serve .