關於 we the north onion ，我們在網路上蒐集到這些相關的討論、資訊與評價

Kalau buat laksa mesti kena makan 2 3 kali baru puas hati kann.. sapo lagu ni tgh hari petang malam laksa😊 ada yang nak resepi saya kongsi cara saya ya.
Resepi laksa utara
2bungkus laksa rendam dah kembang rebus lembut tos kan
Bahan utk kuah:
10 ekor ikan selayang @ ikan apa yg kita suka rebus asingkan tulang dan isi
4sudu makan cili kering blend
5biji bawang merah besar
2 ulas bawang putih
Sedikit belacan jika suka
Asam keping
Daun kesum bunga kantan
Garam gula serbuk perasa secukup rasa
Bahan utk ulam
Daun salad Timun cili padi bawang besar
Limau kasturi semua potong
Telur rebus
Cara membuat:
Blend bawang merah putih dan belacan masuk dlm periuk letak air sebanyak mana kuah kita nak. Masuk cili blend tadi. Blend juga isi ikan masuk sekali dlm tu jangan lupa tulang ikan blend tapis masuk sekali dengan kuah air rebusan ikan tadi. kemudian letak asam keping garam gula serbuk perasa secukup rasa masak hingga mendidih masuk daun kesum dan bunga kantan rebus hingga masak sesuaikan rasa biar merenih kuah laksa makin lama makin sedap. Tadaa dah siap Hidangkan dengan ulam2 bila nak makan.
If you make laksa you must have to eat 2 3 times you'll be satisfied right.. who's this song is in the middle of the evening laksa 😊 anyone wants the recipe I share my way
North laksa recipe
2 packs of laksa soak and it's soft boiled, right?
Ingredients for gravy:
10 Selayang fish @ what fish we like to boil, separate bones and fills
4 tablespoon of dried chili blend
5 pieces of big red onion
2 review of garlic
A little belacan if you like it
Sour pieces
Kantan flower basil leaves
Salt sugar powder flavor is enough
Ingredients for ulam
Big onion chili chili cucumber salad leaves
Kasturi lime all cut
Boiled eggs
How to make:
Blend of garlic and belacan in the pot and put water as much as our gravy would like. Enter the chili blend just now. Blend also the fish that comes in once and don't forget the fish bone blend and filter it comes in with the fish boiled water gravy Then put sour pieces of salt salt and powder and taste the taste of cooking until boiling into the kesum leaves and boiled kantan flower until cooking, adapt to the taste of the laksa gravy and the more delicious. Tadaa is ready to serve with ulam2 when to eat.Translated

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Bak chor mee or minced pork noodles is a popular lunch or dinner choice in Singapore. Although this bowl of noodles seems rather simple, it has wowed the palates of the World Street Food Congress judges in 2017. 14 dishes from Singapore were voted as part of the top 50 dishes from around the world and Bak Chor Mee is one of them. Woohooz! You can get both soup and dry version in Singapore. The dry version is simply noodles tossed with some sambal chilli as well as vinegar and other contiments. In this video, Roland cooked the soup version inspired by our favourite Bak Chor Mee stall in Singapore located at Blk 85 Fengshan Market (Bedok North).

Refer to the ingredient list below or go to our website here http://spicenpans.com/bak-chor-mee/ for your easy reference.

We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok. We also used a non-stick mini pot from Greenpan in the video . If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 10

For soup stock - boil & simmer for 2 hours
-----
3 pieces of pork bones - blanched
300g of ikan bilis (dried anchovies) (toast at 180C for 30mins)
5L of water
3 pieces of dried sole fish (air-fried or toasted)
12g of rock sugar
2 teaspoons of salt

For wontons
-----
about 30 pieces of wonton skin
250g of minced streaky pork
2 tablespoons of low sodium light soy sauce
1 tablespoon of sesame oil
1/2 tablespoon of dried sole fish powder
A few dashes of grounded white pepper

For the minced meat (to be added to the soup)
-----
500g of minced streaky pork
A few dashes of grounded white pepper
2 tablespoons of low sodium light soy sauce
1/3 cup of water

For crispy lard & lard oil
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1kg of lard
1 teaspoon of salt

For crispy garlic oil
-----
Some lard oil
3 bulbs of garlic - minced

Other ingredients to complete the dish
-----
Chinese egg noodles (1 handful of noodles for 1 person)
Chinese pork balls
Spring onion
Chinese parsley
Chilli padi