What is your favourite weekend cheatmeal? I'm having Char Kuey Teow a.k.a Chinese stir-fried ricecake strips.
ricecake 在 Jordan Yeoh Facebook 八卦
同時也有61部Youtube影片，追蹤數超過93萬的網紅Ytower Cooking channel，也在其Youtube影片中提到，可無息分6期 滿額還可兌換wmf單手鍋 新機型HD9642 | https://goo.gl/FYV3VB 1) 炸肉丸 氣炸優點：外型完整不易裂 油炸缺點：表面易焦、易裂，內部不易熟 材料： 豬絞肉 1000公克 minced pork 1000g 雞蛋 1顆 egg 1 豆腐 200公克 t...
ricecake 在 PHOLFOODMAFIA - พลพรรคนักปรุง Facebook 八卦
#จุ๋ยก๊วย
อาหารว่างสไตล์จีน ตัวแป้งทำจากข้าวเจ้านำไปนึ่งให้นุ่ม โรยด้วยหน้าไช้โป๊วและหมูสับผัด เป็นความอร่อยที่ลงตัวและละมุน
ดูสูตรได้แล้วที่ : http://bit.ly/305V1S9
-Minced Pork with Steamed Rice Cake-
A relic from Chinese immigrants, this rice cake is hard to find but easy to gobble up. It commonly comes with delightful toppings made from pickled radish and preserved vegetables, but Chef Yeast adds a little meaty twist with some minced pork.
#pholfoodmafia #ricecake #chweekneh #chefyeast
ricecake 在 Cookat Facebook 八卦
Injeolmi Toast :)
'Injeolmi' is a popular type of ricecake in Korea
ricecake 在 Ytower Cooking channel Youtube 的評價
可無息分6期 滿額還可兌換wmf單手鍋
新機型HD9642 | https://goo.gl/FYV3VB
1) 炸肉丸
氣炸優點：外型完整不易裂
油炸缺點：表面易焦、易裂，內部不易熟
材料：
豬絞肉 1000公克
minced pork 1000g
雞蛋 1顆
egg 1
豆腐 200公克
tofu 200g
蔥花 30公克
scallion 30g
薑末 15公克
ginger 15g
調味料：
鹽 1茶匙
salt 1tsp.
醬油 2大匙
soy sauce 2tbsp.
細糖 1大匙
sugar 1tbsp.
白胡椒粉 1茶匙
ground white pepper 1tsp.
香油 1大匙
sesame oil 1tbsp.
作法：
1. 豬絞肉先和鹽摔打出黏性。
2. 再加入醬油、細糖、白胡椒粉、雞蛋拌勻，接著加入豆腐攪拌均勻。再加入蔥花、薑末和香油拌勻。
3. 取一團肉餡，拍成圓球狀。
4. 將作法3放入烤盤中，表面抹上油，再放入氣炸鍋中，選擇180℃，20分鐘，至時間結束即可。
2) 炸肋排
氣炸優點：外酥內嫩不包油
油炸缺點：油膩、耗油多
材料：
豬肋排 1000公克
pork ribs 1000g
地瓜粉 適量
tapioca starch some
醃料：
蒜泥 4大匙
garlic 4tbsp.
雞蛋 1顆
egg 1
白胡椒 1茶匙
ground white pepper 1tsp.
米酒 2大匙
cooking rice wine 2tbsp.
鹽 1茶匙
salt 1tsp.
細糖 2茶匙
sugar 2tsp.
太白粉 3大匙
potato starch 3tbsp.
作法：
1. 豬肋排與醃料拌勻，靜置10分鐘。
2. 作法1均勻沾裹地瓜粉，在放在烤盤上，表面抹上適量油。
3. 作法2放入氣炸鍋中，選擇180℃，25分鐘。至時間結束後取出即可。
3) 香腸
氣炸優點：較不油膩同時保有肉汁
油炸缺點：表面較乾且易焦
材料：
香腸 5條
sausage 5
作法：
1. 香腸放在烤網上，再放入氣炸鍋中。
2. 選擇180℃，8分鐘，至時間結束即可。
4) 炸雞
氣炸優點：不用顧火，不易燒焦
油炸缺點：易燒焦、較油膩
材料：
雞腿肉塊 600公克
chicken thigh 600g
地瓜粉 適量
tapioca starch some
醃料：
醬油 1大匙
soy sauce 1tbsp.
糖 1茶匙
sugar 1tsp.
雞蛋 1顆
egg 1
太白粉 2大匙
potato starch 2tbsp.
米酒 1大匙
cooking rice wine 1tbsp.
作法：
1. 雞腿肉塊與醃料拌勻，靜置10分鐘。
2. 雞腿肉均勻沾裹地瓜粉，放在炸網上，表面抹上油。
3. 作法2放入氣炸鍋中，選擇180℃，10分鐘，至時間結束。
4. 可直接吃或加入喜愛的醬料或醬汁燴煮。
5) 炸魚
氣炸優點：不噴油、不易油爆
油煎缺點：油耗多、易焦易油爆、易破皮
材料：
鯧魚 1尾
pomfret 1
地瓜粉 適量
tapioca starch some
醃料：
鹽 適量
salt some
白胡椒粉 適量
ground white pepper some
作法：
1. 鯧魚表面劃刀，撒上鹽、白胡椒粉抹勻，再均勻沾裹上地瓜粉。
2. 將鯧魚放在烤盤上，再放入氣炸鍋中，選擇200℃，20分鐘，至時間結束即可。
6) 炸蝦球
口感酥脆不油膩
材料：
蝦仁(開背) 500公克
shrimp 500g
太白粉 1大匙
potato starch 1tbsp.
醃料：
蛋白 1顆
egg white 1
鹽 1/2茶匙
salt 1/2tsp.
作法：
1. 蝦仁與所有醃料抓拌均勻。再沾上太白粉。
2. 將蝦仁放入烤盤中，表面抹上適量油。
3. 作法2放入氣炸鍋中，選擇200℃，5分鐘，至時間結束即可。
7) 銀絲卷
氣炸優點：不油膩，色澤均勻漂亮
油炸缺點：過度吸油且易焦
材料：
銀絲卷 2條
slice roll 2
油 適量
oil some
作法：
1. 銀絲卷放入烤盤中，表面抹上適量油。
2. 選擇180℃，8分鐘，至時間結束即可。
8) 炸年糕
外酥內Q更涮嘴
材料：
年糕(切條) 1盒
ricecake 1
餛飩皮 數張
wantun skin some
油 適量
oil some
作法：
1. 餛飩皮沾水，放上年糕條，將年糕條包起後開口壓緊。
2. 將作法1放在烤盤上，表面抹上油。
3. 作法2放入氣炸鍋中，選擇180℃，6分鐘，至時間結束即可。
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ricecake 在 Travel Thirsty Youtube 的評價
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.
It is made from flat rice noodles (河粉 hé fěn in Chinese) or kway teow (粿条 guǒ tiáo in Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage, fishcake, beansprouts, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, Char kway teow is commonly served on a piece of banana leaf on a plate, so as to enhance the aroma on the noodles.
The term "char kway teow" is a transliteration of the Chinese characters 炒粿條 (in simplified Chinese 炒粿条), Teochew origin and also pronounced chhá-kóe-tiâu? in Min Nan (also known as Teochew or Hokkien). The word kóe-tiâu (literally meaning "ricecake strips") generally refers to flat rice noodles, which are the usual ingredient in West Malaysia and Singapore. In East Malaysia, on the other hand, actual sliced ricecake strips are used to make this dish.
Owing to the dish's popularity and spread to Cantonese-speaking areas, the term "char kway teow" has been corrupted into "炒貴刁" in Cantonese. The term "貴 刁" has no real meaning, but its pronunciation in Cantonese and Mandarin is similar to "粿條" in Min Nan.
In Hong Kong, "char kway teow" is often known as "Penang char kway teow" (檳城炒粿條 or 檳城炒貴刁)
ricecake 在 ochikeron Youtube 的評價
Daifuku (大福: literally "great luck") is a traditional Japanese confectionery (和菓子 wagashi). It is a mochi (glutinous rice cake) stuffed with anko (azuki - red bean paste).
Ichigo (strawberry) daifuku is a rice cake with strawberry and red bean paste filling.
In this tutorial, I will show you how to make Ichigo Daifuku using Kiri-mochi (square pieces of rice cake, packed individually). I'm sure you can get Kiri-mochi at Azian grocery stores :D
---------------------------------
Ichigo Daifuku (Strawberry Mochi Rice Cake)
Difficulty: Easy
Time: 10min
Number of servings: 6
Ingredients:
3 (150g) Kiri-Mochi (square pieces of rice cake)
3 tbsp. sugar (or use sugar substitute)
3 tbsp. water
6 strawberries
100g Tsubu-An (red bean paste with skin of beans)
Mochitoriko *Katakuriko (potato starch) or corn starch is okay
Directions:
1. Divide Tsubu-An (red bean paste with skin of beans) into 6 portions and wrap the strawberries.
2. Put Kiri-Mochi, sugar, and water in a microwavable glass container. Lightly cover with plastic wrap and microwave for 3 minutes at 500w.
3. When the mochi is done, use wooden spatula or rice paddle and knead. Lift up and mix until water dissolves.
4. Place Mochitoriko flour in a flat container, dust the mochi and divide it into 6 portions.
5. Flatten down a piece of mochi, put the bean paste in the center, and pinch to close.
レシピ（日本語）
http://cooklabo.blogspot.com/2012/03/blog-post_10.html
---------------------------------
Microwave Cooking Safety
http://createeathappy.blogspot.com/2011/09/truth-about-microwave-cooking-safety.html
Microwaved mochi gets hard quickly, so eat as soon as you make!!!
Products I used:
- Sato no Kiri mochi (サトウの切り餅)
Made from glutinous rice that has been steamed and pounded.
http://www.satosyokuhin.co.jp/commodity/ricecake/ricecake01.html
- Pal Sweet by Ajinomoto *3 tbsp. sugar = 1 tbsp. Pal Sweet
http://www.ajinomoto.co.jp/lcr/lineup/pal/
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Fortune_Cookie
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ricecake 在 Rice Cakes - Pinterest 的八卦
Add some whole grain CRUNCH to school lunch with Lundberg Rice Cake Minis! All five flavors are certified organic, gluten-free, and carefully crafted from ... ... <看更多>