Mar 3, 2012

老妈子教我吃煎红龟。Pan-Fried "Ang Ku" Kueh



还记得小时候, 这是我家很吃香的一道..
因为每逢拜拜佳节, 都会剩下很多的红龟, 
冷藏过后, 除了翻蒸, 老妈会用"白兰他", 小火慢煎..

相比翻蒸, 酱的做法来得好吃, 口感外酥内软,
而且白兰他的咸香, 跟绿豆内馅的甜味, 配搭比原味来得棒!!


老妈好吃的做法, ahtee把它记了下来,  这得把它传下去啦~~!! ^ ^







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9 comments:

  1. 煎过的红龜,真的很好吃!
    但我还没试过放白兰地去煎的...谢谢Ah Tee妈妈! :)

    ReplyDelete
    Replies
    1. 阿迪, 不客气! 好料一定要分享!! ^^

      Delete
  2. 真巧!前几个星期孩子的太婆才和我提到这红龟糕用煎的方法,
    呵呵~ 只是我还没尝试过!^^

    ReplyDelete
    Replies
    1. Anna, 一定要尝尝, 下次包你只吃煎的, 呵呵呵...

      Delete
  3. 我家从来没有这样处理过隔夜红龟糕,每次都只是回蒸弄热罢了

    ReplyDelete
    Replies
    1. 喵喵, 隔夜后回蒸真的有点太黏稠, 不妨试试, 你一定会喜欢!

      Delete
  4. My mom and grandma love to pan-fried this too and now I too learned to eat it this way.

    ReplyDelete
    Replies
    1. Yupe, just a simple pan-fried with planta and the taste is really awesome!!

      Delete
  5. my mom also use to pan fry for us when we were kids, but dont think she use margerine. Thanks for sharing..i like this very much.

    ReplyDelete

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