What to Make with ππππ ππππ merah β Fast, Fresh, and Tasty Ideas
Wondering what to do with ππππ ππππ merah? Try these quick, healthy, and crowd-pleasing recipes.
Recipes with ππππ ππππ merah
This classic Cantonese dish features the fragrant aroma of barbecued pork wrapped in the sandy, sticky texture of salted egg yolk. The tenderness of the meat and the salty, fragrant flavor of the egg yolk explode in your mouth, a truly satisfying experience! Let me tell you, this dish wouldn't be worth hundreds of dollars in a restaurant. Making it at home is both delicious and economical, transforming a high-end restaurant experience into a value-for-money home-style meal. Make one now and delight your taste buds and wallet!
My dears, let's not eat the same old mooncakes for Mid-Autumn Festival! Last year, I was obsessed with egg yolk and lotus seed paste, but this year, I'm jumping on the bandwagon and making salted egg yolk, pork floss, and red bean paste mooncakes. This recipe makes 20 using a 75g mold, and the steps are simple and foolproof. If you're craving egg yolk and lotus seed paste, you can follow this wrapper recipe and use 30g of wrapper for 45g of egg yolk and lotus seed paste. For molds with other gram sizes, the same ratio of wrapper to filling should be 3:7. Take a look at these mooncakes I made! Each one looks like a little lucky bag, and they're incredibly festive! Baked to a golden, shiny finish, with crisp lines, you can tell they were made with great care. Whether you're packing them or letting them air dry, they'll look stunning wherever you put them. They're delicious and savory when you eat them yourself, and they're even more impressive when you give them as a gift. Who wouldn't be delighted? Take a bite, and the salty, fragrant salted egg yolk and pork floss are wrapped in the rich, smooth red bean paste. It's so delicious you'll want to spin around. Give it as a gift during the Mid-Autumn Festival. It is delicious and has good meaning. It is definitely the best choice for gift giving to satisfy your cravings! Hurry up and make it once and you will know how delicious it is!
A captivating dish of soft sticky rice wrapped tightly in sweet pumpkin. Each bite combines the natural flavor of warm honey pumpkin with the sticky, chewy texture of sticky rice, sweetened by a drizzle of brown sugar and the fragrance of red dates. The appearance of a whole pumpkin as a vessel makes this dish not only tempting to the palate, but also to the sightβperfect as a special treat for moments of warmth and admiration.
This Sweet and Spicy Dry Tempeh offers a harmony of textures: tempeh fried until dry and crispy combined with peanuts and crispy anchoviesβeach bite delivers a satisfying crunch. The sweet touch of brown sugar and sweet soy sauce blends with the warmth of spices like shallots, garlic, and fresh chilies, then enhanced by the distinctive aroma of bay leaves, kaffir lime leaves, and galangal. The slowly thickening sweet and spicy spices coat the tempeh, peanuts, and anchovies with layers of flavor full of character: fresh, warm, spicy, and sweet in one unforgettable deliciousnessβperfect as a companion to warm rice or a delicious snack anytime.
This homemade Shunde Sauna Chicken perfectly embodies Shunde cuisine's hallmarks of freshness, lightness, and emphasis on the natural flavors of the ingredients. Made with winter melon and cordyceps flowers, it eliminates the need for a separate broth. The chicken is marinated according to Shunde tradition, then steamed for 12 minutes. Turn off the heat and simmer for another minute. The resulting chicken is tender and juicy, while the winter melon imbues it with the freshness of the chicken and the aroma of the mushrooms, creating a sweet, tender, and refreshing dish. The cordyceps flowers also blend in with the freshness of the chicken, creating a refreshing and delicious dish that goes well with rice. It's a time-saving and effortless recipe for everyday cooking. Nutritional wise, it aligns perfectly with Shunde cuisine's health-promoting principles. The chicken provides high-quality protein, the winter melon clears heat and promotes urination, and the cordyceps flowers contain nourishing amino acids. Whether serving meals or simply entertaining guests, this is an authentic and practical Shunde home-style dish.
grated coconut fried to a golden hue blends harmoniously with the tender shredded chicken. Each piece of serundeng brings a balance of sweetness from the brown sugar, a touch of sourness from the tamarind juice, and the warmth of the spicesβshallots, garlic, red chilies, cayenne pepper, turmeric, and corianderβthat permeate throughout. The fragrance of lime leaves, galangal, and lemongrass envelops the overall aroma, creating an alluring tropical fragrance. The flavor is a dance of textures: crunchy, savory, and fragrant, with layers of complex flavorsβsweet, savory, spicy, and freshβperfect for accompanying warm rice or as a relaxing snack. This dish redefines a classic, remaining familiar yet leaving a deep flavor trail.
A clear, warm soup with tender chunks of winter melon, combined with savory pork and a delicate egg. The aroma of fresh ginger and dried shrimp adds a distinctive umami depth, while fresh celery and scallions add a refreshing, fragrant touch. This simple dish brings warmth and comfort, perfect for sharing with the family.
Wingko Babat is a traditional Javanese snack made from grated coconut and glutinous rice flour, grilled in a pan until golden brown. Its soft texture and distinctive sweet and savory flavor make it a simple yet special snack to accompany relaxing family time.
A fried chicken breast that is perfect for the fat-loss period! The method is very simple. Clean the chicken breast, beat it with a hammer, and marinate it with seasoning for a few hours. Spray some olive oil on the pan and fry the chicken breast until both sides are golden brown. This chicken breast is not dry at all, and it is juicy and fragrant! When you are craving for it during the fat-loss period, have a plate of it. It not only satisfies your taste buds, but also has no burden. Hurry up and try it!
Telur Bacem is a traditional Javanese dish featuring cooked eggs in a sweet and savory sauce. It's made by boiling eggs in a mixture of sweet soy sauce, brown sugar, spices such as coriander, shallots, garlic, ginger, galangal, lemongrass, and bay leaves, then cooking until the sauce reduces and the eggs are completely absorbed. The result: rich, brown eggs that are perfect as a side dish with warm rice or as a casual snack.