三菜一汤食谱马来西亚

华人吃饭都喜欢煮3菜一汤，尤其是大家庭更加可以去到5菜以上的。不过，今天只要煮简单的3菜一汤就可以足够了，保证饭可以吃上2碗以上！ The typical Chinese menu would be the 3 plus 1 menu, which means 3 dishes plus 1 soup to call it a complete meal. 3 plus 1 seems a lot but sometimes it isn't that hard to prepare. Let's try these recipes out!

Sour & Spicy Roasted Meat Recipe 南洋酸辣炒烧肉食谱

无可否认烧肉绝对是百搭的肉类，适逢节日的时候一定吃剩许多烧肉，但是独孤一味又太单调！不过，这道南洋酸辣炒烧肉不但可以好下饭而且煮法简单哦！看看食谱就知道了。

During Chinese festive seasons, there must always be roasted meat leftovers. Try to turn them into a new dish! This Sour and Spicy Roasted Meat recipe should be just right for you!

Ingredients|材料：500g roasted meat (chop into pieces) |烧肉500克（切块）, 1 tbsp chopped garlic |蒜茸1汤匙, 1/2 tbsp chopped ginger |姜茸1/2汤匙 , 1 onion (chopped) |洋葱1粒（切碎）, 3 Vietnam chili padi |越南小辣椒3条（切粒）, 1 bung kandang (chopped) |姜花1朵（切碎）

Seasoning|调味料：3 tbsp Thai chili sauce |泰式辣椒酱3汤匙, 1/2 tbsp oyster sauce |蚝油1/2汤匙, 1 tsp fish sauce |鱼露1茶匙, 2 tsp dark soy sauce |黑酱油2茶匙,2 tbsp sugar |糖2汤匙, 1/2tsp pepper |胡椒粉1/2茶匙, 2 tbsp lime juice |酸柑汁2汤匙

Garnishing |装饰：some lime slices | 酸柑片适量, mint leaves and red chili slices| 薄荷叶和辣椒圈

Method|做法：
1.Heat oil in wok, saute garlic,ginger, onion, bung kandang and chili padi until fragrant.
烧热油爆香蒜茸、姜茸、洋葱碎、姜花碎和小辣椒。

2.Toss in roasted meat and seasoning and stir-fry until well mixed.
最后加入烧肉和调味料炒匀。

3.Garnish and serve.
盛起，装饰即可。
原食谱来自：Feminine 风采第629期

Spicy Tofu Block Recipe 辣酱板豆腐食谱

豆腐大小都爱吃，有其带有点微辣，更加开胃又好下饭。值得一试。

Tofu might be boring sometimes, but not with this recipe! Smooth tofu with a touch of spiciness, yummy!

Ingredients A|材料 A：1 tofu |板豆腐1盒

Ingredients B|材料 B：(diced |切粒) | 50g button mushroom |磨菇50克, 50g cauliflower ｜包菜花50克, 1 water chestnut |马蹄1粒, 20g carrot |红萝卜20克

Ingredients C|材料 C：2 tbsp oil |油2汤匙, 1/2 tbsp chopped ginger |姜茸1/2汤匙, 1 red chili (chopped) |红辣椒1条（切碎）, 1 tbsp soy bean paste |豆辨酱1汤匙, 1/2 tsp chili powder |辣椒粉1/2茶匙

Seasoning |调味料：(combined | 混合), 200ml water |水200毫升, 1 tsp soy sauce |酱油1茶匙, 1/4 tsp salt |盐1/4茶匙, 1 tbsp concentrated vegetarian stock |斋汤1汤匙, some sesame oil and black pepper |麻油少许、黑胡椒碎少许

Thickening | 勾芡：2 tsp tapioca flour |风车粉2茶匙, 1 1/2 tbsp water |水1 1/2汤匙

Garnishing | 装饰：some chopped Chinese celery |芹菜粒少许

Method|做法:
1. Cut tofu into small cubes.
板豆腐切小方块备用。

2. Saute ingredients C, add in ingredients B until fragrant， toss in pre-mixed seasoning; once boiled, thicken with starch and dish out, sprinkle celery on top to serve. 爆香材料C，加入材料B炒香，加入已拌匀的调味料煮片刻，勾芡，待滚即可盛起，放上芹菜粒装饰。

原食谱来自：Feminine 风采第629期

Fish in Abundance Recipe 养生肉片蒸鱼食谱

十分滋补和养生的一道蒸鱼，用上了鲜人参、枸杞、红枣和姜丝僻腥，再加入花雕酒调味，更加的鲜甜美味，鱼的肉质也会更加滑细。

A healthy dish with ginseng, red dates and kei chi in it, Fish in Abundance is aptly named indeed.

Ingredients / 材料：1 fish (senangin, 500-550g, cleaned) | 马友鱼 1条（约500-550克）, 25g shredded ginger | 姜丝 25克, 8g kei chi | 枸杞 8克, 1 piece fresh ginseng | 鲜人参 1条, 5 red dates | 红枣 5粒, 50g belly pork (thinly sliced) | 花肉 50克（切薄片）, 2 stalks spring onions |青葱 2条, 1 tbsp Shao Xing wine | 花雕酒 1汤匙

Seasoning / 调味料: 1/2 tsp salt |盐 1/2茶匙, 1/2 tsp pepper | 胡椒粉 1/2茶匙, 1 tsp sugar | 白糖 1茶匙, 1 tbsp light soy sauce | 酱油 1汤匙, 100ml fresh chicken stock | 鸡高汤 100毫升

Method | 做法：
1.Combine ginseng and red dates together with seasoning ingredients. Place in a small bowland steam over gentle low heat for 20-25 minutes until flavors are infused and stock is flavorful.
把人参、红枣及调味料放入小碗，蒸20-25分钟至出味。

2.Rinse kei chi and put aside.
把枸杞洗净。

3.Line a steaming plate with spring onion and top with belly pork.
把青葱铺在蒸盘里，上面放花肉。

4.Pat-dry the cleaned fish and place over the belly pork. Scatter ginseng，red dates，kei chi and ginger around the fish.Pour over the herbal stock.
把鱼洗净抹干，放在花肉上，然后撒上人参、红枣、枸杞及姜丝，再倒入药材汤。

5.Steam fish over high heat for 15-18 minutes or until the eyes of the fish pop out. Serve hot.
大火蒸15-18分钟至鱼眼凸出即可。

原食谱来自：Feminine 风采第626期

Xue Lian & Dates Soup Recipe 雪莲三枣药材汤食谱

雪莲果滋阴补肾，蜜枣、红枣、黑枣也各有不同的保健功效。雪莲三枣药材汤不仅健康好喝，还非常简单易做，准备工作无需10分钟就可以下锅炖啦，是不是很棒呢！

Xue Lian & Dates Soup is not only very good for our health, but it's also very easy to make. Just less than 10 minutes of preparation time, isn't this awesome? Try this recipe out!

Ingredient A |材料A：300g Xue Lian (Saussurea Root) |雪莲 300克, 200g fresh Huai Shan | 鲜淮山 200克, 50g monkey head mushroom | 猴头菇 50克

Ingredient B|材料B：2 black dates | 黑枣 2粒, 1 honey dates | 蜜枣 1粒, 10 red dates | 红枣 10粒, 10g Bei Qi | 北芪 10克, 20g Dang Shen | 党参 20克, 20g Yu Zhu | 玉竹 20克, 10 bowls water | 水 10饭碗 Seasoning | 调味料：1 tsp salt / 盐 1茶匙

Method | 做法： 1. Bring ingredients B to boil, and then off the heat and let it stay for 40 minutes. Heat up again until boiled, add in ingredients A and bring to boil again. Turn to low heat and simmer for 2 hours, season to taste. 将材料B煮滚，关火焗40分钟后，再开火煮滚才加入材料A，待滚开后以小火煮2小时，然后加入调味料即成。

原食谱来自：Feminine 风采第628期