Samosa ♦ 咖喱角

Samosa, cooked like popiah, taste like curry puff, looks like underwear...(just kidding)
咖喱角，做法有点像薄饼，味道有点像karipap，外形有点像三角内裤。。。（扯太远了）

全部材料： All ingredients:
薄饼皮 Popiah Skin
马铃薯泥 Mashed Potatoes
綠蔥 Green Onions
肉碎 Minced Meat
玉米粒 Sweet corns
辣椒粒 chilli
豌豆 Pea
咖喱粉 curry powder
芫荽 Coriander
芝士 Cheese



This shit looks like shit but it's not shit (obviously). It's the filling. What is in it? Mashed Potatoes, Green Onions, Minced Meat, Sweet corns, chilli, pea, curry powder, Coriander...
这一陀很像大便的，其实不是大便。其实是它的陷料。什么做成的？马铃薯泥，绿葱，肉碎，玉米粒，辣椒粒，豌豆，咖喱粉，芫荽。。。


put the filling on top of popiah skin (not sure whether it's original or not, who cares, as long as it can be eaten), put some cheese on top...
就把陷料放在薄饼皮上（不知道正统的是不是，管它的，可以吃就好），洒一些芝士在上面。。。



wrap it...
包起来。。。


wrap and wrap...
包啊包，包啊包。。。


wrap until it becomes triangle like an underwear...
包成三角地裤这样就行了。。。


and then fry it, and fry it...done!~~ready to eat...
然后拿去炸啊炸，炸啊炸。就可以吃了。。。

(ps. the big one, we just wrap it for fun and to try whether wrap it so big, is it possible, but actually it fails...
reason: when it is too big, you can wrap at least 2 to 3 layers in every dimension, if it has only one layer, it will spoilt easily and the oil ran into it, and when you eat it, it's damn oilly until you want to vomit....therfore, in conclusion, don't be so greedy and wrap it so big~~)
(ps.那个大大个是我们包爽，包成大大个拿去炸，看看会怎样，失败的示范而已。。。
失败原因：太大个被办法做到每一面两至三层，只有一层就很容易爆，爆了油会进取，吃起来很鬼死油腻到你想要吐。。。所以，结论是，不要这样玩，哥哥有练过哦！~~)

demo video

薄饼 ♦ Popiah

薄饼是马来西亚福建人创的食物。
Popiah is a cousine which is created by Malaysian Hokkien.

材料其实是看个人的喜好。。。这里提供一个参考让大家在家里试试看。
Ingredients actually depend on the person him-/herself...this is just as suggestion to let you try at home.


我们逆时钟从右面看起：
we see one-by-one from the right in anti-clockwise direction:
鸡蛋（加酱油煎得厚厚的，在切成一条条），
egg (add some soy sauce and fry it in thick form, cut it),
黄瓜（也切成一条条），
cucumber (cut them too),
虾膏（用柠檬汁和适量的糖调配过），
shrimp paste (add some lemon juice and sugar to dilute it),
花生碎（用搅拌机把它打碎），
peanut (use blender to blend it),
炸洋葱头（买现成的），
fried onion (just buy from supermarket),
豆芽（用酱油炒一炒），
Bean sprouts (fry with some soy sauce),
中间就是那个薄饼皮，是小麦做的。
In the middle is Popiah skin, is made from wheat flour.


还有新鲜的虾，和虾米（煎一煎）。
and also fresh prawn and dried prawn (fry them).


现在为你们介绍怎么做薄饼是我们的大厨Eric Boon大厨师，掌声鼓励鼓励~~~~（拍拍拍拍~~~）
Now, let me introduce you our chef --Eric Boon, he will teach you how to make popiah, please put your hands together~~~ (applause~~~)

谢谢大家，首先在皮上面涂一些虾膏，这个虾膏不是直接涂上去的哦！你看，罐里面的虾膏是粘粘的，你看我的很稀，不是用水弄稀哦！用水就没有味道了，要用柠檬汁。。。bla bla bla（本人sensor掉他show-off的那段，怎么弄看上面就好）
Thank you everyone, first of all, put some shrimp past on the skin, don't take the shrimp paste directly from the bottle!~~ you see, in the bottle the shrimp paste is very sticky, mine is already diluted, but it's not diluted with water! if you use water to dilute it will be tasteless, use lemon juice....bla bla bla (the showing-off part is sensored, just read from above how to do it)

然后加花生碎，为什么要先加花生碎？因为可以把多余的水份吸一下，皮就不会这么容易破掉。我也是看人家怎么弄学回来的。。。因为小时候很喜欢吃popiah...bla bla bla（又在sensor他讲故事的那段，以后看到bla bla bla就是sensor啦，不用解释。。。:P）
then add peanut, why it is followed by peanut but not other thing? because it will adsorb some water so that the skin won't be so watery and spoilt. i learned it from other people...when i was small, i like to eat popiah....bla bla bla (again sensored because of telling unimportant story, the following part if you see bla bla bla means it is sensored, no need to explain so much...:P)


再加上豆芽，黄瓜，煎蛋。。。煎蛋要煎到这样厚厚才好吃。。。bla bla bla
and then add Bean sprouts, cucumber, fried egg....fried egg must be thick or else it doesn't taste nice....bla bla bla


加一点新鲜虾，虾米。。。
add some fresh prawns and dried prawns...


在上面洒一些炸葱头。。。
spread some fried onion on top of it...


包起来。。。
wrap it...


握紧它。。。粘起来。。。
hold it tight....stick it...


切开来。。。
cut it...


漂亮吗？可以沾虾膏，洒花生碎吃。。。
looks nice? can put some more shrimp paste and spread some more peanut....
我在德国朋友家那里弄来给他们吃他们都不喜欢虾膏的味道，讲很臭。。。不懂好料。。。就像榴莲一样。。。bla bla bla...
i make this food at my german friend's house but they don't like the smell of shrimp paste, they said it's very smelly...aih...they don't enjoy this good thing...just like durian....bla bla bla....


这个是教怎么包popiah的短片。
this is a vedio show how to wrap popiah.

回家试试看吧！~~
try it at home~~~

Interesting Facts about Cheese

from filipe fortes

• 

  Round One, before the wine

I took a wine and cheese pairing class last night, and learned a few things I’ll pass on to my millions of readers:

• All Cheese Rind is Edible: Even the wax and foil (!) ones. Cheese makers spend time crafting the rinds to add to the flavor. Not all of the rinds taste great, but they’re edible.
• Brie, and other soft cheeses, have less fat than hard cheeses: This is obvious in hindsight, but it’s because hard cheeses have less moisture, and therefore a higher percentage of fat.
• The mold in blue cheeses is a penicillium: This was interesting for me because I’m allergic to the antibiotic version of Penicillin — but I have no symptoms when eating blue cheese (or my current favorite, soft Italian gorgonzola).
• Non-pasteurized cheeses are legal in the US as long as they’re more than 60 days old: The libertarian in me tries not to imagine how much federal legislation exists around cheese.
• Lactose intolerance is typically cow-milk intolerance: Most people are just fine with goat or sheep’s milk, as the intolerance stands from some cow-specific enzymes.
• Traditional mozzarella (mozzarella di bufala) is made from water buffalo milk: I thought it was just a name, but it’s not. Apparently, there are some big water buffalo farms in California.
• Goats have the highest proportional milk production of any farm animal

They also handed out the following chart, which shows the composition of various milks, by percent weight (the totals don’t add to 100 because I removed the Minerals column, do the math yourself if you’re curious):

Milk Type	Fat	Protein	Lactose	Water
Human	4.0	1.1	6.8	88
Cow	3.7	3.4	4.8	87
Cow: Holstein/Friesian	3.6	3.4	4.9	87
Cow: Brown Swiss	4.0	3.6	4.7	87
Cow: Jersey	5.2	3.9	4.9	85
Cow: Zebu	4.7	3.3	4.9	86
Water Buffalo	6.9	3.8	5.1	83
Yak	6.5	5.8	4.6	82
Goat	4.0	3.4	4.5	88
Sheep	7.5	6.0	4.8	80
Camel	2.9	3.9	5.4	87
Reindeer	17	11	2.8	68
Horse	1.2	2.0	6.3	90
Fin Whale	42	12	1.3	43

I’ve had Cow, Water Buffalo, Yak, Goat, and Sheep’s milk. I’m definitely curious about Reindeer and Fin Whale (how do they milk it?).

椰浆饭和拉茶 ♦ Nasi Lemak and Teh Tarik

这就是椰浆饭。你可以大概看到我们放了什么配料。
This is Nasi Lemak (Coconut rice). You can see briefly what is inside.

椰浆饭的材料： Ingredients for Nasi Lemak:
米 Rice
椰浆 Coconut milk
香兰叶 Pandan leaf
鸡腿 Chicken leg
鸡蛋 Eggs
蚝 Oyster/ Mussel
虾 Prawn
江鱼仔 Anchovy
花生 Peanuts
黄瓜 Cucumbers
蒜米 Garlic
大洋葱和小红洋葱 Onions and Shallots
马来虾膏粉 Belacan
辣椒干 Dried Chilli
黄姜粉Turmeric Powder
面粉 Flour

饭就像普通那样煮，但是不是用水，是用椰浆。其实要放香兰叶，但是这里买不到。
The rice is cooked like normal just that not with water, but with coconut milk. Actually should put pandan leaf, but we can't get it here.

炸鸡篇：
Fried Chicken Part:

鸡肉要腌过。除了普通的盐糖酱油外，最重要的是黄姜粉，马来人把它当作华人的五香粉用的。。。
Marinate the chicken with salt, sugar, soy sauce, the most important is Turmeric powder, malay use it like chinese Five-spice powder ...

然后沾鸡蛋，沾面粉那去炸。鸡肉太大块的话，最好是炸两回，一次热油炸一次温油炸。再不然就放进微波炉煮熟它（没办法的办法），但是肉汁和油会跑出来，皮就不脆了。
And then stick some egg and flour, then fry. If the chicken pieces are too big, try to fry them twice, once with hot oil and then once with warm oil. Or another lazy way is to put into the microwave and cook them (if you have no choice), but the meat juice will flow out and the skin will not be crispy anymore.

煎蛋篇：
Frying Eggs part:

就把鸡蛋打一打放酱油。（听说放盐会有氯气跑出来之类的，所以鸡蛋我都不放盐了）
just stir the eggs and put some soy sauce in it. (I heard that if you add salt will release clorine gas something like that, so i don't put salt anymore)

煎成这样一片片。。。
fry to pieces like this...

再切成这样一条条。。。
cut to slices like this...

Sambal：
Sambal就是这道菜的灵魂。
Sambal is the soul of this dish.

需要一些切成环状的洋葱。。。
you need some onions in ring form...

这是红色小小粒的洋葱仔，很重要，香味全从它们来。。。
These small red Shallots are very important, the fragrance is from them...

那几陀被搅成稀巴烂的是：（12点起顺时钟）辣椒干，大洋葱，红色小洋葱仔，蒜米。。。还有很重要的belacan粉，和sambal oelek一罐（这样就不用自己弄这么多咯 :P）。。。
Those like shit are: (from 12 o'clock clockwise direction) dried chili, onions, shallots, garlic...and very imporant is belacan powder, and a bottle of sambal oelek (so that you don't need to make so much on your own :P)

东西炒一炒，把以上的东西靠感觉加进去。。。这道是拿来煮虾。。。
fry those sutff on above with your own feel....this is sambal with prawn...

这道是拿来煮蚝。。。
this is sambal with mussel...



还要煎一煎江鱼仔。。。烘一烘花生。。。这里买到的是上面这个罐头花生，将就一下啦！~~
fry some Anchovy...heat some peanuts....here we just use this king of peanut in can, don't be so fussy lah!~~


好了，所有的料都准备好了。。。
ok, all the stuff are ready...



一个人份大概就是这样咯。。。
for one person is something like this...




Teh Tarik：

用热水冲茶（有点像红茶），加炼奶和糖。。。
boil hot water and pour into the filter with tea leaves (taste like red tea) in it, add some condensed milk and sugar...

拉一拉让空气接触一下，这就是马来西亚出名的Teh Tarik（拉茶），说穿了其实跟香港的丝袜奶茶差不多啦！~~:P
pull it with 2 cups and so that the tea has a contact with air, this is the famous malaysia Teh Tarik, but actually taste something like Hong Kong-style milk tea.

Japanese Yakitori Chicken and Garlic Rice ♦ 日本烧鸟串配蒜米炒饭

Yakitori是日本烧鸟串的名字。插在竹枝上看起来很像手风琴一样，漂亮极了。串了蔬菜又串鸡肉，互相交替，然后整个东西都用酱汁来腌。
Yakitori is the name for grilled chicken kabobs in Japan. These are especially pretty when prepared accordion-style on skewers. The vegetables are woven between ribbons of chicken, and everything is brushed with a gingery marinade.

烧鸟串材料： Ingredients for Yakitori Chicken:
米酒 mirin
酱油 soy sauce
糖 sugar
鸡胸肉/无骨鸡肉 boneless chicken
蒜头 garlic clove, pressed (optional)
青葱 green onion, in inch-long pieces (optional)
灯笼椒 Capsicum annuum (optional)
蘑菇 mushroom (optional)
竹枝 bamboo skewers


烧鸟串基本上就是把鸡胸肉串在一起烧。鸡胸肉用米酒、酱油腌过。除了串鸡胸肉，还要串一些蔬菜，像蒜头，灯笼椒，青葱，蘑菇。。。都可以。。。
To make Yakitori, put the chicken on the bamboo skewer. The chicken is merinated by mirin, soy sauce. Other than chicken, you can put some vege, like garlic clove, Capsicum annuum, green onion, mushroom...just put what you like....


这就是烤好的烧鸟串（原本应该是用炭炉，好像烧satay那样。但是我们没有，用锅来干煎。:P）
This is the final look of Yakitori Chicken (the original one is using coal to cook (barbecue), just like satay. But we don't have it, just use a pan to heat them. :P)

蒜米炒饭材料： Ingredients for Garlic rice:
日本隔夜饭（不是在日本隔夜的饭，是日本米煮出来的饭放隔夜）cooked Japanese rice (*left over rice is the best)
洋葱 onion
蒜米 garlic
萝卜 carrot
蘑菇 mushroom
酱油 soy sauce
鸡蛋 eggs



蒜米炒饭其实很简单，跟平时的炒饭一样，只是放比较多的蒜米。。。蛋先炒过然后弄碎。。。然后炒蒜米， 蘑菇，萝卜。。。还有饭。。。
Garlic rice is actually similar as normal fried rice, just that you use more garlics... dry the eggs first and spoilt it...and then fry the garlics, mushroom, carrot....and then the rice...


配起炒饭来就是这个样子啦！看起来很简单，但是很花时间在串鸟串。。。
Here is the really final look!~~ looks easy but spent a lot of time on preparing the yakitori chicken...

Verdi -Traviata

This suppose to be a food journal. How come it is related to Verdi piece of classical Music?

Nice animation !!

Verdi - Traviata - Choeur Bohémiens
Uploaded by Quarouble