培根海鲜香饭

材料

安培哪香米300克
培根80克，切细条
鲜虾80克，去壳
白洋葱120克，切碎
西芹120克，切丁
红甜椒30克，切块
黄甜椒30克，切块
金圈葵花籽油2大匙

调味料

鸡精粉1小匙
糖1小匙
胡椒粉¼小匙
上汤或清水300毫升

做法

1. 把米洗净沥干。
2. 在炒锅中加热金圈葵花籽油，加入培根炒香后取出。
   
3. 把洋葱加入炒锅中炒香，加入鲜虾继续翻炒至变色，加入西芹和甜椒翻炒均匀。
   
4. 加入米翻拌均匀，加入调味料调味，倒进电饭锅中煮熟。
   
5. 在煮好的饭中拌入培根即可。

Bacon Seafood Rice

Ingredients

300g Royal Umbrella Thai Hom Mali Rice
80g bacon, thinly sliced
80g fresh prawn, deshelled
120g white onion, minced
120g celery, diced
30g red capsicum, cut into pieces
30g yellow capsicum, cut into pieces
2 tbsp Golden Circle sunflower oil

Seasoning

1 tsp chicken powder
1 tsp sugar
¼ tsp pepper powder
300ml stock or water

Method

1. Rinse rice and drain.
   
2. Heat up oil in a wok. Add in bacon and saute till fragrant. Remove and set aside.
   
3. Add in onion and stir-fry till fragrant, add in prawn and cook till pink, add in celery and capsicum to stir-fry evenly.
   
4. Add in rice and mix well, season with Seasoning, transfer into rice cooker and cook till fluffy.
   
5. Mix cooked rice with bacon and serve hot.

金瓜鸡丁香饭

材料

安培哪香米300克
鸡胸肉200克，切丁
金瓜250克，切丁
西芹60克，切丁
香菇4朵
白洋菇5克，切片
虾米30克，泡软
蒜茸1小匙
金圈葵花籽油2大匙
红辣椒1条，切碎
芫荽/青葱1棵，切段
油葱酥2大匙

调味料

鸡精粉1小匙
盐½小匙
糖½小匙
胡椒粉¼小匙
上汤或清水300毫升

做法

1. 把米洗净沥干。
   
2. 在炒锅中加热金圈葵花籽油，把蒜茸爆香，加入虾米炒香。
   
3. 加入香菇炒香，加入鸡肉丁翻炒至熟软，加入金瓜和米翻拌均匀。
   
4. 加入调味料拌匀，倒进电饭锅中煮熟。
   
5. 盛出后缀以辣椒、芫荽和油葱酥即可。

Pumpkin Chicken Rice

Ingredients

300g Royal Umbrella Thai Hom Mali Rice
200g chicken breast meat, diced
250g pumpkin, diced
60g celery, diced
4 shiitake
5g white button mushroom, sliced
30g dried shirmp, soaked
1 tsp minced garlic
2 tbsp Golden Circle sunflower oil
1 red chilli, minced
1 stalk coriander/spring onion, sectioned
2 tbsp fried shallot

Seasoning

1 tsp chicken powder
½ tsp salt
½ tsp sugar
¼ tsp pepper powder
300ml stock or water

Method

1. Rinse rice and drain.
   
2. Heat up oil in a wok. Saute minced garlic till fragrant. Add in dried shrimp and saute till fragrant.
   
3. Add in mushroom and stir-fry till fragrant, add in diced chicken and cook till soft, add in pumpkin and rice, mix well.
   
4. Add Seasoning to taste, transfer into rice cooker and cook till fluffy.
   
5. Garnish with chilli, coriander and fried shallot, serve hot.

紫薯小杯糕

材料

紫薯泥150克
面粉50克
鸡蛋2个
皇上皇全脂淡奶120毫升
炼奶4大匙
浓椰浆60毫升
清油适量

配料

MARIGOLD低脂肪酸乳酪 (无添加糖)

做法

1. 把材料拌匀成柔滑的面糊。
   
2. 把小杯糕/章鱼烧烤模均匀涂抹一层油，加热。
   
3. 在烤模中倒入面糊，烤至蓬松后取出。
   
4. 淋上优格享用即可。

Purple Sweet Potato Cakes

Ingredients

150g mashed purple sweet potato
50g flour
2 eggs
120ml MARIGOLD King of Kings Full Cream Evaporated Milk
4 tbsp condensed milk
60ml thick coconut milk
some oil

Condiments

MARIGOLD Non Fat No Sugar Added Yoghurt

Method

1. Mix Ingredients till forms a smooth batter.
   
2. Grease a layer of oil in takoyaki baking tray, heat up.
   
3. Pour in batter and cook till fluffy.
   
4. Drizzle yogurt over cakes.

肉碎小杯糕

材料

皇上皇全脂淡奶150毫升
MARIGOLD低脂肪酸乳酪(无添加糖) 2大匙
肉碎120克
鸡蛋2个
面粉60克
红辣椒12克，切碎
青葱碎12克
清油适量

调味料

鸡精粉1小匙
盐½小匙
胡椒粉½小匙

装饰料

红辣椒碎适量
青葱碎适量

做法

1. 把材料拌匀，加入调味料搅拌至柔滑无颗粒。
   
2. 把小杯糕/章鱼烧烤模均匀涂抹一层油，加热。
   
3. 在烤模中倒入面糊，烤至金黄蓬松后取出。
   
4. 缀以辣椒碎和青葱碎即可。

Minced Meat Golden Cakes

Ingredients

150ml MARIGOLD King of Kings Full Cream Evaporated Milk
2 tbsp MARIGOLD Non Fat No Sugar
Added Yoghurt
120g minced meat
2 eggs
60g flour
12g red chilli, minced
12g minced spring onion
some oil

Seasoning

1 tsp chicken powder
½ tsp salt
½ tsp pepper powder

Garnishing

some minced red chilli
some minced spring onion

Method

1. Mix Ingredients, add in Seasoning and mix well till forms a smooth batter.
   
2. Grease a layer of oil in takoyaki baking tray, heat up.
   
3. Pour in batter and cook till golden and fluffy.
   
4. Garnish with red chilli and spring onion.

示范厨师
彭玉芸 
Pang Nyuk Yoon
烹饪达人

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

材料

星洲辣沙酱料1包
高丽菜300克，切丝
四季豆80克，撕块
炸天贝丝300克
小胡萝卜1个，切丝
红葱头6个，切半
蒜头4瓣，切半
南姜30克，切片
新鲜辣椒4个，切厚片
3大匙奶粉，用200克热水冲泡
热鸡汤1½杯
盐少许
3大匙虾片

做法

1. 热锅，加入南姜片、青葱、蒜和胡萝卜片炒香约1分钟，然后加入星洲辣沙酱料，以中火翻炒约1分钟。
   
2. 加入所有蔬菜，用大火翻炒，加入热鸡汤煮1分钟。加入牛奶，用小火焖煮约15至20分钟至蔬菜变软。
   
3. 最后加入天贝片和红辣椒拌匀，缀以虾片，搭配马来饭团享用即可。

Tempeh Laksa Lodeh

Ingredients

1 packet laksa paste
300g cabbages, sliced
80g French beans, torn or plucked
300g fried tempeh slices
1 small carrot, julienned
6 shallots, halved
4 cloves garlic, halved
30g galangal slices
4 fresh chilies, cut ito thick slices
3 tbsp milk powder, mix with 200g hot water
1½ cup hot chicken broth
pinch of salt to taste
3 tbsp of toasted shrimp flakes

Method

1. Heat wok, add galangal slices, shallots, garlic and carrot wedges into pan to saute for about 1min, add in laksa paste and stir-fry over medium heat for another 1min.
   
2. Add in all assorted vegetables, stir-cook over high heat. Add in hot chicken broth and cook for 1min, add in milk and simmer over low heat for 15-20mins until vegetables are tender.
   
3. Add in fried tempeh slices and red chili shreds. Mix well and garnish with toasted shrimp flakes. Serve with lontong cubes.

食谱提供
佳味 Dancing Chef

TEXT 若昕 PHOTOS 佳味Dancing Chef
更多食谱，请看最新一期的《优1周》!

材料

自发粉12大匙
砂糖9大匙
无糖可可粉6大匙
中型鸡蛋3个
牛奶9大匙
菜油9大匙
薄荷精油4挑
巧克力碎4大匙

做法

1. 把粉状材料在大型搅拌碗中拌匀。
   
2. 加入牛奶、菜油、薄荷精油和鸡蛋拌匀。
   
3. 把混合物倒进微波炉可用的硅胶模具，放进微波炉加热2分钟。
   
4. 取出晾凉1分钟左右即可。

Chocolate Peppermint Brownies

Ingredients

12 tbsp self-raising flour
9 tbsp caster sugar
6 tbsp unsweetened cocoa powder
3 medium eggs
9 tbsp milk
9 tbsp vegetable oil
4 toothpicks of peppermint plus essential oil
4 tbsp chocolate chips

Method

1. Mix all dry ingredients into a mixing bowl.
   
2. Add in milk, vegetable oil, peppermint plus essential oil and eggs, mix well.
   
3. Pour mixture into a microwavable silicone form and put it into the microwave oven to cook for 2mins.
   
4. Cool it for 1mins before serving.

食谱提供
Young Living Essential Oils

TEXT 若昕 PHOTOS Young Living Essential Oils
更多食谱，请看最新一期的《优1周》!

材料

红辣椒15个，去籽
清油5大匙
疯柑叶5片，1片切细丝
盐1小匙
大型鲜虾12只，保留头部，去壳去肠泥
大型洋葱1个，去皮切丝
酸柑5个，挤汁
糖2小匙

做法

1. 用搅拌器把红辣椒搅打成泥。
   
2. 在大型炒锅中用中火加热3大匙清油，把辣椒、4片疯柑叶和盐炒香5分钟后关火，放置待用。
   
3. 把剩余清油加入炒锅中，把鲜虾炒香至变色后关火，盛盘。
   
4. 重新加入炒好的辣椒酱，加入洋葱，翻炒1分钟。
   
5. 加入酸柑汁和糖拌匀。
   
6. 把酱料淋在虾上，缀以疯柑叶即可。

Udang Chilli Garam (Prawns in Spicy Lime Gravy)

Ingredients

15 red chillies, seeded
5 tbsp cooking oil
5 kaffir lime leaves, 1 julienned for garnishing
1 tsp salt
12 large prawns, heads intact, peeled and deveined
1 large onion, peeled and sliced
5 calamansi limes, juice extracted
2 tsp sugar

Method

1. Using a food processor, blend red chillies into a paste.
   
2. Heat 3 tbsp oil in a wok over medium heat. Fry chilli paste, 4 kaffir lime leaves and salt for 5mins until fragrant. Remove from heat. Set aside.
   
3. Add remaining oil to wok. Stir-fry prawns until cooked. Remove from heat and place on a serving plate.
   
4. Return chilli paste to wok. Add sliced onion and stir-fry for 1min.
   
5. Add lime juice and sugar. Mix well.
   
6. Drizzle some chilli sauce over prawns, garnish with kaffir lime leaves.

食谱提供
谢金龙 
Philip Chia
娘惹名厨

TEXT 若昕 PHOTOS Peranakan Heritage Cooking / Party Perfect Peranakan Bites / Delightful Nyonya Treats
更多食谱，请看最新一期的《优1周》!

材料

鲜虾300克，开背去肠泥
粉丝5克，泡软
蒜头400克
酱青适量
葱花少许
香菜少许

调味料

盐和糖少许
鸡精粉少许
生粉适量，加水拌匀

做法

1. 把蒜头切碎成蒜茸，保留200克，另一半油炸至金黄待用。
   
2. 把虾洗净，用厨房纸巾拍干，平铺在盘中。
   
3. 把调味料、生蒜茸和炸蒜茸拌匀，淋在虾上，用大火蒸5分钟。
   
4. 把葱花撒在虾上，淋上热油，最后淋上少许酱青，缀以香菜即可。

Steam Shrimp with Golden and Silver Garlic

Ingredients

300g fresh shrimp, slit at back and devein
5g glass noodles, soaked
400g garlic
some light soy sauce
some minced spring onion
some coriander leaves

Seasoning

some salt and sugar
some chicken powder
some starch, mix with water

Method

1. Finely mince garlic and reserve 200g for later use, deep-fry remaining minced garlic till golden brown.
   
2. Rinse and pat-dry shrimp, lay in a large plate fits in your steamer.
   
3. Mix Seasoning and 2 kinds of minced garlic, drizzle over shrimp. Steam together over high heat for 5mins.
   
4. Sprinkle minced spring onion over shrimp, pour over hot oil. Pour over dash of light soy sauce and garnish with coriander leaves.

食谱提供: 
海天楼
示范厨师: 
曾泽彬
海天楼主厨

TEXT 若昕 PHOTOS Kin@Say Cheese Studios
更多食谱，请看最新一期的《优1周》!