Transcript Chilli Crab - TianjinTrip

Chilli Crab
辣椒螃蟹是新加坡原产的海鲜菜肴。它创
建于1950年由新加坡厨师，与她的丈夫，
林雪儿与Choon义荫田。这对夫妻在上跑
棕榈滩海鲜酒家东海岸路（近现今东海岸
海鲜中心。）泥蟹常用的搅拌，并在一个
半厚，香甜可口的番茄和辣椒酱炒的基础。
它可广泛存在于马来西亚和新加坡海鲜小
贩摊档，科皮tiams或餐厅。尽管它的名
字，辣椒螃蟹是不是一个非常辣的菜。
Indian Cuisine in Singapore
Achar-混合蔬菜印度咸菜。现在还担任了中国和马来人
与他们的传统食品。
纳西biryani- 流行印度穆斯林藏红花米饭和肉类菜。其售
价都印度人和马来人，马来人的婚礼是在至关重要的。
咖喱- 基本印度蔬菜或肉肉汁。目前它在当地华人和马
来人传统的'美食无处不在。一个例子是叻沙土生华人，
他的名字来自于为'十万'梵语而来。一个例子是魔鬼咖
喱欧亚，而中国的例子是辣椒蟹。
鱼头咖喱-标志性的新加坡菜，印度人（特别是一
Mr.Gomez）发明的中国口味哪些值纹理。没有发现在印
度.
Indian Cuisine...(con’t)
• 印度罗惹-沙拉油炸受虐土豆，鸡蛋，海鲜，
豆腐和其他物品。配热和甜辣酱。这道菜不存
在印度和新加坡是唯一的及其周边地区。
Roti普拉塔鸡curry.Indian眉goreng-中国黄面条，
准备'印度风格'和香料炒，肉末，豌豆和土豆。
Murtabak-丰盛的煎酿酥皮鸡，羊肉和沙丁鱼。
Roti约翰 -分裂，panfried面包配上鸡蛋，碎羊
肉和洋葱，番茄酱和服务。
Roti普拉塔- '新加坡的答案，羊角面包'。离开
夜总会后流行吃晚饭。变化包括榴莲，奶酪普
拉塔。
Malay Cuisine in Singapore
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典型的节日开斋节期间票价Puasa或开斋节哈吉（从
左下角顺时针方向）：牛肉汤，纳思himpit（压缩
水稻立方体），仁当牛肉和sayur lodeh.Apam balik又称“特兰补篮“或”Martabak马尼斯“在印度尼
西亚，它是一个像糖，玉米，中间粗螺母粉扑面包。
Ayam percik-辣鸡酱烤。
Ayam goreng kunyit-炸鸡，腌在姜黄和其他调味料基
地。
Gulai- 一种糊状的咖喱类菜肴，可以从不同的原料
制成型;肉类或蔬菜。热门之一的Gulai Kambing（羊
或羊肉gulai）和Gulai Ayam (chicken gulai).
Malay Cuisine (con’t)
• 卡尔 -马来咖喱菜的适应。就像Gulai，它可以制成各种
配料;肉类或蔬菜。热门之一的卡里Ayam（鸡肉咖喱）。
爱看巴卡尔-烤/烧烤- ED镜头，无论什么辣椒，kunyit
（姜黄）或其他香料的酱鱼。
爱看彩-烤黄貂鱼
爱看阿萨姆pedas-炖的鱼酸（通常是鲭鱼），罗望子，
辣椒，西红柿，秋葵和越南香菜（马来语：道恩
kesum）。
Kangkung马来栈是空心菜镬中虾酱（马来栈）和辣椒炒
辣椒。其他各种这样烧项目，包括臭豆（这是相当苦生
吃时，一些老一代的马来人仍然吃的是）和yardlong豆
类。
Malay Cuisine (con’t)
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Keropok lekor, a specialty of the state of Terengganu and other states on the east
coast of Peninsula Malaysia, is a savoury cake made from a combination of batter
and shredded fish. Sliced and fried just before serving, it is eaten with hot sauce.
Kuih (plural: kuih-muih) is usually a selection of cakes, pastries and sweets eaten
as a snack during the morning or during midday, and are an important feature
during festive occasions. It is a tradition shared by both the Malay and the
Peranakan communities. Some example include:
– Onde onde - small round balls made from glutinous rice flour with pandan [screwpine] leaves
essence, filled with palm sugar and rolled in fresh grated coconut.
– Kuih talam - steamed layered coconut pudding made of rice flour, sago flour and coconut milk
is cooked by steaming. Pandan leaves lends aroma and the green color to one layer. A white
coconut layer goes on top.
– Pulut inti - a kind of steamed 'dry' rice pudding made from glutinous rice & coconut milk. It is
traditionally wrapped in banana leaves folded into a pyramid shape, and topped with fresh
grated coconut sweetened with palm sugar.
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Lemang - Glutinous rice and coconut milk and cooked in a hollowed bamboo stick
lined with banana leaves.
Mee rebus - a famous noodle dish which consists of mee (noodle, salt and egg)
served with a tangy, spicy and sweet potato-based sauce. It is sometimes also
called mee jawa, perhaps as a nod to its Javanese origins.
Malay Cuisine (con’t)
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Nasi lemak - rice steamed with coconut milk
Nasi berlauk - Plain rice served with different variety of dishes
Nasi dagang - the Nasi Lemak of east coast Peninsula Malaysia, in the state of Terengganu
and Kelantan.
Nasi kerabu - a type of rice which is blue in colour (dyed by a kind of blue flower), originated
in Kelantan state.
Nasi paprik - originated from southern Thailand, rice with "lauk", typically chicken.
Nasi goreng - fried rice. Nasi goreng kampung is a typical variant, traditionally flavored with
pounded fried fish (normally mackerel), though recently fried anchovies are used in place of
it.
Satay - Satay were originated from Java and Sumatra in Indonesia, and distributed
widely across Southeast Asian archipelago. It is widely popular and common within
Indonesian cuisine with rich variations and recipes. Malay chicken satay is closely
resembled Madura satay with rich peanut sauce. In Malaysia the most popular
variant are Kajang Satay.
Soto - The most popular is Soto Ayam, chicken soup with rice vermicelli and
ketupat, it clearly shows Indonesian cuisine influences.
Pulut - Glutinous rice is a type of short-grained Asian rice that is especially sticky
when cooked. It is widely used during the Raya festive seasons as traditional food.
Malay Cuisine (con’t)
– Ketupat - a type of glutinous rice dumpling that has been wrapped in a
woven palm leaf pouch and boiled. As the rice cooks, the grains
expand to fill the pouch and the rice becomes compressed. This
method of cooking gives the ketupat its characteristic form and
texture. Usually eaten with rendang (a type of dry beef curry) or
served as an accompaniment to satay or gado-gado. Ketupat is also
traditionally served by Malays at open houses on festive occasions
such as Idul Fitri (Hari Raya Aidilfitri).
• Rendang - a spicy meat stew originating from the Minangkabau ethnic
group of Indonesia,[2] and adopted by Malay throughout archiplego.
Rendang is traditionally prepared by the Malay community during festive
occasions.
• Roti jala - The name is derived from the Malay word 'roti' (bread) and 'jala'
(net). A special ladle with a five-hole perforation used to make the bread
looks like a fish net. It is usually eaten as an accompaniment to a curried
dish, or served as a sweet with 'serawa'. Serawa is made from a mixture of
boiled coconut milk, brown sugar and pandan leaves.
Malay Cuisine (con’t)
• Sambal belacan - sambal a common codiment in Indonesian cuisine as
well as Malaysian cuisine. It is made with chilies, shallots, garlic, stewed
tomatoes, tamarind paste, coconut sugar, salt and belacan (shrimp paste).
• Sambal sotong - squid are cooked in a sambal-based sauce, made with
chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan.
• Sayur lodeh - a stew of vegetables cooked in a lightly spiced coconut milk
gravy.
• Sup kambing - a hearty mutton soup slow simmered with aromatic herbs
and spices, and garnished with fried shallots and fresh cilantro.
• Serunding - Shredded meat in a form of meat floss with spices.
• Tempoyak - a popular Malay delicacy. It is durian extract which is
preserved and kept in an urn. Commonly eaten with chillis and other
dishes.
• Drinks
• Gin pahit - cocktail made of gin and bitters
• Teh Tarik