Chapter 1837 West Asia

Nowadays, there is no one around you who can make Nanyang cuisine. After looking through the books, I found that as long as it is not animal blood, fishy dead bodies, and pork, there will be no dietary taboos. Ke Baijia started practicing.

Try this exotic dish, too.

In Nanyang, the most common home-cooked dish is definitely the first to be a variety of pilaf.

For example, nasi lemak, the nasi lemak is milky white in color and exudes a strong coconut fragrance.

Soak the rice in thick coconut milk and steam the mixture of rice and coconut milk, and it will be a dish of coconut milk.

Sometimes, the knotted pandan leaves are put into the rice during the steaming process to increase its fragrance. If necessary, other spices such as turmeric and lemongrass can also be added to give additional fragrance.

Traditionally, a plate of nasi lemak has sliced ​​cucumbers, small anchovies, grilled peanuts, fried peanuts, whole cooked eggs, Indian pickles and hot sauce.

Nasi lemak also has other condiments, such as chicken, octopus or squid, bird clam, beef curry or beef lungs. Traditionally, most condiments are hot and spicy.

Nasi lemak is traditionally used for breakfast, and some restaurants serve it on a plate for lunch or dinner, giving it a chance to be considered a great delicacy.

Ke Baijia tried to make a serving. How to say it is okay to eat fresh, and the curry flavor is also good, but it is not suitable for her as a Chinese chef.

In addition to various pilaf, Bak Kut Teh is also a very famous restaurant, and later generations were even arranged into the catering industry in the song.

What is the lyrics? The nine-story tower of curry bak koh teh shows its universality and popularity.

Treat the ribs cleanly, chop them into long strips, put them in water and cook until they are opened, pour out the water, wash the ribs clean, then reheat the water in the pot and boil, add the bak koh tea bags and cook for a few minutes.

Peel and chop the garlic, cut the ginger into slices, mix light soy sauce, oyster sauce, dark soy sauce, white pepper into juice and add ginger slices to the pot, cover the pot and cook for 2 hours under medium heat.

Add pepper and salt to your taste and sprinkle with chopped green onion.

Well, the taste is not what she likes, but it is a very famous Nanyang dish.

According to legend, when Chinese people first came to Nanyang to start their own business, their living conditions were very poor. Because they were not adapted to the damp and hot climate, many people suffered from rheumatism. In order to cure diseases and remove cold, the ancestors used various medicinal materials, including Angelica, Qi, Codonopsis, etc. to cook medicine, but because of taboos, they called the medicine "tea".

Once, one of them accidentally put the pork bones into the "tea soup". Unexpectedly, this (tea soup) tastes very fragrant and delicious, with a unique flavor. Later, people specially adjusted the ingredients for making tea, and after continuous improvement, it became one of the famous local delicacies.

In addition, there are skewers of satay and various sauces.

In Malaysian dishes, sauces occupy a very important position.

There are also a wide variety, such as ginseng sauce, ginger, lemon and other 15 spices, such as sour rind, glutengrass, and Malay pepper, and twenty spices, which are mostly used to make seafood dishes, Nyonya sauce, shrimp, ginger flowers, etc., and the ginseng sauce with fresh mouths is mostly used to make shellfish and fish dishes.

Fry the shrimps over low heat for two hours, then dry the body and produce the aroma and add other spices to make them. The seasoning of marabs, mint leaves, sour seeds, ginger flowers, etc. are mostly used as the main food to make them a seasoning, and mint sauce, paired with seafood and tofu dishes.

Malays like to eat spicy food, but their spicy food is different from Sichuan spicy food.

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(End of this chapter)
Chapter completed!