橙汁鸡扒, 吉隆坡卤面, 虾米肉碎臭豆, Orange Chicken Chop, KL Braised Mee, Stir Fried Petai with Minced Pork
虾米辣肉碎臭豆
材料：臭豆250克切小块、肉碎300克、洋葱头1个切小块、蒜末1汤匙
调味料：虾米辣3汤匙、糖2茶匙、盐1/4茶匙、鸡精粉1茶匙 *没有虾米辣，可以用虾米20克、辣椒末1汤匙取代，调味料盐要加多一点，取代虾米辣的咸味
做法：热锅下油放入大葱和蒜末爆香，加入肉碎炒至变色，加入臭豆、调味料，大火炒至干香即可上锅 *切勿加水炒
Stir Fried Dried Shrimp Petai with Minced Pork
Ingredients: 250 grams of petai cut into small pieces, 300 grams of minced pork, 1 onion cut into small pieces, 1 tablespoon of minced garlic
Seasoning: 3 tablespoons of dried shrimp sambal, 2 teaspoons of sugar, 1/4 teaspoon of salt, 1 teaspoon of chicken powder *if There is no dried shrimp sambal, you can replace it with 20 grams dried shrimp and 1 tablespoon minced chili, and add more salt to the seasoning to replace the salty taste of dried shrimp sambal
Method: Add the oil in a hot pan, add onions and minced garlic and saute, add minced pork and stir-fry until the color changes, add petai and seasonings, and stir-fry on high heat until it is dry and fragrant * don’t add water when you stir fry
吉隆坡卤面
材料：大条面500克、白菜200克、猪肉片200克、虾200克、蒜末1汤匙、鸡蛋3个 腌肉虾：酱油1汤匙、木薯粉1汤匙
调味料：盐1茶匙、糖1茶匙半、鸡精粉2茶匙、酱油1汤匙、胡椒粉1/2茶匙、马铃薯粉2汤匙半勾芡
做法：热锅下油放入蒜末爆香，加入肉和虾，加入1.5公升的水煮沸后捞出肉和虾备用，放入白菜和面焖煮5分钟，加入调味料、肉和虾煮，最后马铃薯粉勾芡，加入蛋即可上锅 *大条面需要浸泡一小时换水去除碱水味道和面条软，加入猪油渣更美味
KL Braised Mee
Ingredients: 500 grams noodles(big size same as hokkien mee), 200 grams of cabbage, 200 grams of pork slices, 200 grams of shrimp, 1 tablespoon of minced garlic, 3 eggs Marinated meat shrimp: 1 tablespoon of soy sauce, 1 tablespoon of tapioca flour
Seasoning: 1 teaspoon of salt, 1.5 teaspoon of sugar, 2 teaspoons of chicken powder, 1 tablespoon of soy sauce, 1/2 teaspoon of pepper powder, 2.5 tablespoons of potato flour thickened
Method: Add oil in a hot pan, add minced garlic and saute, add pork and shrimp, add 1.5 liters of water to boil, remove the pork and shrimp for use, add cabbage and noodles, simmer for 5 minutes, add seasonings, pork and shrimp to cook , Finally the potato flour thickens, add egg and serve * noodles need to be soaked for one hour to change the water to remove the alkaline water taste and the noodles are soft. Adding lard residue is more delicious
橙汁鸡扒
材料：鸡胸肉1个、鸡下庄2个去骨、鲜橙2个取汁 腌鸡扒：鸡蛋1个、酱油1汤匙、盐1/4茶匙、鸡精粉1茶匙、料酒1汤匙、木薯粉1汤匙半
调味料：2个橙取汁、盐1/4茶匙、糖2汤匙、水100毫升、马铃薯粉2茶匙勾芡
做法：热锅下油中火煎鸡胸至熟取出备用，鸡下庄气炸烤箱200度15分钟取出切块备用。热锅下1汤匙油加入调味料勾芡淋上切好的鸡扒上，再把鸡胸放入调味料煮至酱汁浓稠即可上锅 *鸡扒也可以裹上木薯粉炸，然后切一块块淋上橙汁酱.
Orange Chicken Chop
Ingredients: 1 chicken breast, 2 boneless chicken thigh, 2 fresh oranges (for juice) Marinated chicken chop: 1 egg, 1 tablespoon of soy sauce, 1/4 teaspoon of salt, 1 teaspoon of chicken powder, 1 tablespoon of cooking wine, 1.5 tablespoon of tapioca flour
Seasoning: juice from 2 oranges, 1/4 teaspoon salt, 2 tablespoons sugar, 100 ml water, 2 teaspoons potato flour to thicken
Method: Fry the chicken breasts in a hot pan with oil on medium heat until cooked and take them out. Then take the chicken out of the air-fried oven at 200 degrees for 15 minutes, take out and cut into pieces. Add 1 tablespoon of oil to the hot pot and add the seasoning to thicken the chopped chicken chops, then add the chicken breasts in the seasoning and cook until the sauce is thick and ready to serve *The chicken chop can also be fried with tapioca flour, then cut into pieces and top with orange sauce