檳城炒粿角 | 槟城炒粿角 | Penang Char Koay Kak [廣東話 cc Eng Sub]
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- Опубликовано: 31 июл 2024
- [Ingredients]
Leftover Rice 250g
Water 250 ml
Corn Starch 90g
Flour 70g
Water 100 ml
Egg 1pc
Minced Garlic
Chinese Chives
Two Types of Preserved Radish (salty+sweet)
Sambal Chilli
Lard
Lard Residue
Dark Soya Sauce 2 tbsp
Light Soya Sauce 1 tbsp
Pepper half tsp
Banana Leaf
[Steps]
00:00 Introduction
00:20 How To Prepare The “Koay Kak”
250g of leftover rice is blended with 250ml of water
Put the blended rice in a glass container
Add 90 grams of corn starch, 70 grams of wheat flour and 100ml water and stir to form a paste
Steam for 30 minutes
After cooling, cut into cubes
01:59 How To Prepare The Ingredients For Frying
An egg
Dice up some garlic and Chinese chives
Two types of preserved radish, salty and sweet mixed together
Sambal Chili
Lard and lard residue
02:26 How To Prepare The Frying Sauce
Two tablespoons of dark soya sauce
One tablespoon of light soya sauce
Half teaspoon of pepper
02:43 How To Wok-Fry Koay Kak
Before frying, wash the banana leaves and heat them up to dry in a hot pan
Fry the koay kak with 3 tablespoons of oil
Fry until the koay kak becomes golden brown, then put the frying sauce in to coat all the sides
Fry until everything is evenly colored, then take it out and set aside
Then add the lard, lard residue, diced garlic and preserved radish that you just prepared and stir-fry together
When the garlic turns golden brown, put in the koay kak to stir fry together
Add sambal chilli, then add the egg
Put some frying sauce on it, and when the egg half-cooked, stir-fry everything a few more times, then add the sprouts and chives
Done
[材料]
隔夜飯 250 克
水 250 毫升
粟粉 90 克
麵粉 70 克
水 100 毫升
雞蛋一粒
蒜蓉
韭菜
菜脯兩種 (咸+甜)
叄巴辣椒
豬油
豬油渣
老抽兩湯匙
生抽一湯匙
胡椒粉半茶匙
香蕉葉
油三湯匙
[做法]
做粿角
250 克的隔夜飯用 250 毫升的水放入攪拌機攪碎
攪碎了之後把它放入一個玻璃容器
加粟粉90克和麵粉70克和100毫升水攪拌成糊狀
中大火蒸30分鐘
晾涼後切成一塊塊
備炒材料
雞蛋一粒
切些蒜蓉和韭菜
兩種菜脯，咸的甜的混在一起
叄巴辣椒
豬油和豬油渣
調醬汁
老抽兩湯匙
生抽一湯匙
胡椒粉半茶匙
鑊炒粿角
炒之前，先把香蕉葉洗好再放入個熱煱烘一下
用三湯匙油把粿角煎香
煎到有點焦金黃色，便把醬汁放進去一齊爆香
炒到全部都均勻上色，便撈起備用
接著就放入剛才先準備好的豬油，豬油渣，蒜蓉和菜脯下去一起炒
看到蒜蓉變金黃色，再次把粿角回煱一起炒
放叄巴辣椒，再把蛋放下去
落點醬汁，等到蛋定型就快速炒多幾下，再放入芽菜和韮菜，再多兜幾下這道菜就完成
#英文字幕 #廣東話 #廣東話附中英字幕
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Хобби
![Homemade Ban Mian | Pan Mee | Mee Hoon Kueh | 马来西亚手工板面 | 刀麻切 | 面粉粿 [廣東話 cc Eng Sub]](http://i.ytimg.com/vi/nrBhIzc14LM/mqdefault.jpg)
睇嚟香港嘅炒蘿蔔糕靈感都係嚟自呢一味
我之後會整新加坡版的炒蘿蔔糕，呢度叫菜頭粿
@@GoChopsticks 期待中😍
終於找數 ruclips.net/video/mcSWfNI4Nr0/видео.html 😋
@@GoChopsticks 估唔到你記得回覆🤣
在檳城炒粿角是代表用刀切成角狀形或者是三角形，不是四方形，所以角不是四方形，檳城的如粿角和炒蘿蔔糕是不一樣的美食但又類似一樣的美食，因為粿角沒有蘿蔔成份，蘿蔔糕有紅白蘿蔔成份。
Looks good! Must be good. will try.
I’m definitely going to make this special one.. thank u so much for sharing🥰
Hope you enjoy it!
so good this recipe. and so special. i like it so much.
Can try it out. Easy recipe 😀
Fantastic method of cooking. so creative. must really try it without any delay.
👍👍👍
看来简单好吃😋
可以试一下哦😍
Very unique recipe
Thank you 😊
My favourite penang food. Nice..
Mee too 🙌🏼
nice
Looks yum yum.. get my girl fren to try this for me.
😀good 👍
😊😊😊 very good
Thank you for your support 😊
Very attractive .
Thank you 😊
Yummy 😋
Thank you 😊
Looks like better than Char keow teow. Must try this.
Is as good as Char Keow Teow, promise you that! 😃
70g of WHEAT STARCH or Ordinary ALL PIRPOSE FLOUR ? Thank you
Hi there, I’m sorry at 0.58min the English translation inside label is wrong. Should be all purpose flour. Thank you for pointing it out. 😍
@@GoChopsticks Thank you. I am going to try your recipe