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		<title>樱花水仙燕菜</title>
		<link>https://www.themalaysianrecipe.com/2019/07/25/%e6%a8%b1%e8%8a%b1%e6%b0%b4%e4%bb%99%e7%87%95%e8%8f%9c/</link>
		
		<dc:creator><![CDATA[YFH]]></dc:creator>
		<pubDate>Thu, 25 Jul 2019 12:09:31 +0000</pubDate>
				<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[甜点]]></category>
		<category><![CDATA[视频]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[食谱分类]]></category>
		<category><![CDATA[饮食画报]]></category>
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]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38489</post-id>	</item>
		<item>
		<title>菊花鸡翅膀</title>
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		<dc:creator><![CDATA[YFH]]></dc:creator>
		<pubDate>Thu, 25 Jul 2019 06:23:22 +0000</pubDate>
				<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好料Share-Share]]></category>
		<category><![CDATA[视频]]></category>
		<category><![CDATA[食谱]]></category>
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]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38472</post-id>	</item>
		<item>
		<title>当归枸杞花雕酒鸡</title>
		<link>https://www.themalaysianrecipe.com/2019/01/22/%e5%bd%93%e5%bd%92%e6%9e%b8%e6%9d%9e%e8%8a%b1%e9%9b%95%e9%85%92%e9%b8%a1/</link>
		
		<dc:creator><![CDATA[YFH]]></dc:creator>
		<pubDate>Tue, 22 Jan 2019 07:13:29 +0000</pubDate>
				<category><![CDATA[Nyok Ching Wong]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好料Share-Share]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=38455</guid>

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鸡腿(全腿无去皮) 3只花雕酒 50毫升(喜欢酒味重一点的，可以多加些) 枸杞 1汤匙盐 适量锡箔纸 1张当归粉/碎 1½ 汤匙 装饰：芫茜 适量 &#160; 1)把鸡腿去油和洗净后，沥干水分，放在一个蒸盘上。 2)首先把花雕酒均匀的涂在鸡腿一面，再来涂一点盐，过后才放当归粉。把鸡腿翻过另一面，重复同样的步骤，最后才放枸杞在鸡腿上面。(不用加水) 3)用一张锡箔纸包住蒸盘上面，然后放进水已经沸腾的蒸锅里。4)用大火蒸大约45分钟或至熟，熄火后，将鸡腿斩件上桌。(最好趁热吃)]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38455</post-id>	</item>
		<item>
		<title>猪脚焖海参</title>
		<link>https://www.themalaysianrecipe.com/2018/12/23/%e7%8c%aa%e8%84%9a%e7%84%96%e6%b5%b7%e5%8f%82/</link>
		
		<dc:creator><![CDATA[YFH]]></dc:creator>
		<pubDate>Sun, 23 Dec 2018 13:58:58 +0000</pubDate>
				<category><![CDATA[Meiyun Loh]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好料Share-Share]]></category>
		<category><![CDATA[肉类]]></category>
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猪脚 1只（2kg） 急冻海渗 1条（680g） 蒜茸 80g 姜片 90g 油 3大匙 油 2大匙（炒海渗的） 清水 1500ml 调味料： 生抽 3大匙 素蚝油 2大匙 黑酱油 1大匙（调色） 鸡味精 2小匙 猪脚洗干净，川汤取出備用。 海渗洗干净，切块，热锅倒入2大匙的油和姜片爆香，再倒入海渗反炒一下，取出備用。 锅里烧热到入3大匙的油和蒜茸爆香，倒入猪脚和调味料炒匀。 把已炒好的猪脚倒进深锅内，加入清水，大火煮滚后改用小火焖煮1个小时半至猪脚上色入味（在焖煮时约每20分钟要翻动一下）。 最后倒入海渗拌匀，大火煮滚，焖煮一下，即可享用。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38451</post-id>	</item>
		<item>
		<title>尖椒培根土豆片</title>
		<link>https://www.themalaysianrecipe.com/2018/12/20/%e5%b0%96%e6%a4%92%e5%9f%b9%e6%a0%b9%e5%9c%9f%e8%b1%86%e7%89%87/</link>
		
		<dc:creator><![CDATA[YFH]]></dc:creator>
		<pubDate>Thu, 20 Dec 2018 13:48:12 +0000</pubDate>
				<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[其他]]></category>
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土豆 300g 培根 4片 油 适量 尖椒 1/2 盐 适量 油 1勺 准备食材。 培根和尖椒切成大片备用 土豆去皮切成薄片 锅中水烧沸，放入土豆片 焯煮至土豆片变透明即可捞出备用 锅中放少许油放入培根炒制 炒至培根略打卷出香味时，加入尖椒略炒 加入焯好的土豆片快速翻炒 加入少许淡色酱油炒匀 再调入少许盐翻匀即可出锅]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38448</post-id>	</item>
		<item>
		<title>肉丸拌豆腐</title>
		<link>https://www.themalaysianrecipe.com/2018/12/18/%e8%82%89%e4%b8%b8%e6%8b%8c%e8%b1%86%e8%85%90/</link>
		
		<dc:creator><![CDATA[ANN KOK]]></dc:creator>
		<pubDate>Tue, 18 Dec 2018 14:01:07 +0000</pubDate>
				<category><![CDATA[Ann Kok]]></category>
		<category><![CDATA[肉类]]></category>
		<category><![CDATA[饮食画报]]></category>
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&#160; 材料： 水豆腐 1盒， 红/黄灯笼椒 各半粒切丝， 西兰花 半粒， 蒜蓉 1匙， 小葱 1粒切片， 素食蚝油 1大匙， 盐巴 少许， 澹酱油 1大匙， 食水 半碗， 醃料； 鸡肉绞 250g， 胡椒粉 少许， 麻油 1小匙， 盐巴 少许， &#160; 做法： 将水豆腐倒入碟子中，在水豆腐表面划几刀，然后隔水大火蒸5分钟，盛起到掉多馀的水分。 把切好的蔬菜用烧水汤一下，盛起待用。 鸡肉绞加入所有醃料搅拌均匀，待用。 取出锅加入适量的食油，将醃製好的鸡肉绞，一匙一匙的加入煎至7分熟。 加入蒜蓉葱片爆香。然后加入素食蚝油食水大火煮滚。 再加入烫好的蔬菜，澹酱油，盐巴炒翻，即可铺在水豆腐上。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38439</post-id>	</item>
		<item>
		<title>叶形黄莉酥</title>
		<link>https://www.themalaysianrecipe.com/2018/02/11/3001802115/</link>
		
		<dc:creator><![CDATA[winnylim]]></dc:creator>
		<pubDate>Sun, 11 Feb 2018 14:12:01 +0000</pubDate>
				<category><![CDATA[Winny Lim]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[饮食画报]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
		<category><![CDATA[饼干]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=38351</guid>

					<description><![CDATA[
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♦  牛油 125g ♦  糖粉 70g ♦  蜜糖 1/2tsp ♦  香草精 1/2tsp ♦  A蛋 1/2粒 ♦  蛋黄粉 37g ♦  普通面粉 220g（与蛋黄粉一起过筛备用） ♦  现成黄梨馅 适量（a搓成每粒8g备用） 1）将牛油加入糖粉拌均，然后加入蜜糖和香草精拌均，再加入蛋液拌均，最后加入粉类拌均成团。 2）把面团分成每粒11g，包入馅料后搓成叶子形状，再用造型夹夹出纹路。 3） 放入预热烤箱以180度烤约12分钟，取出待凉后密封保存即可。（时间与温度都只供参考） ]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38351</post-id>	</item>
		<item>
		<title>紫菜鳕鱼丝</title>
		<link>https://www.themalaysianrecipe.com/2018/02/11/3001802116/</link>
		
		<dc:creator><![CDATA[winnylim]]></dc:creator>
		<pubDate>Sun, 11 Feb 2018 14:06:39 +0000</pubDate>
				<category><![CDATA[Winny Lim]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[饮食画报]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[烘培]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=38313</guid>

					<description><![CDATA[
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做法简易又香脆✿紫菜鳕鱼丝✿~ 份量&#8211;大约3小罐 ♦  大发鳕鱼丝 4大包 ♦  紫菜 约4片（可以在Jusco 找到） ♦  蛋液 适量（全蛋） 1）将紫菜直剪一条条后再横剪3段，把5条鳕鱼丝对半折起，再用1段紫菜卷起，然后用蛋液封口. 2）放入预热烤箱以140度烤10-15分钟即可（时间与温度都只供参考）.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38313</post-id>	</item>
		<item>
		<title>香脆腰豆饼</title>
		<link>https://www.themalaysianrecipe.com/2018/02/11/3001802114/</link>
		
		<dc:creator><![CDATA[winnylim]]></dc:creator>
		<pubDate>Sun, 11 Feb 2018 13:59:21 +0000</pubDate>
				<category><![CDATA[Winny Lim]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[饮食画报]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
		<category><![CDATA[饼干]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=38332</guid>

					<description><![CDATA[
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♦  牛油 240g ♦  幼糖 100g ♦  普通面粉 350g（与蛋黄粉一起过筛） ♦  蛋黄粉 20g（Custard Powder） ♦  腰豆 100g（切半） ♦  蛋黄 1粒（抹面用） 1）将牛油和幼糖打发后加入面粉和蛋黄粉拌匀成团。 2）将面团杆薄约0.5cm后印出喜欢的形状，排放上烤盘，表面抹上蛋黄放上腰豆，然后腰豆也涂上蛋黄。 3）放入预热烤箱以150度烤至15分钟即可。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38332</post-id>	</item>
		<item>
		<title>龙饼✿Dragon Cookies</title>
		<link>https://www.themalaysianrecipe.com/2018/02/11/3001802111-3/</link>
		
		<dc:creator><![CDATA[winnylim]]></dc:creator>
		<pubDate>Sun, 11 Feb 2018 13:50:49 +0000</pubDate>
				<category><![CDATA[Winny Lim]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[饮食画报]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
		<category><![CDATA[饼干]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=38333</guid>

					<description><![CDATA[
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(A) 牛油 150g，糖粉 130g (B) 蛋黃 2粒，蛋白 1粒，云尼拉香精 半小匙 (C) 粟米粉 350g，普通面粉 60g，奶粉 30g ♦  将材料(A)和(B)一起拌打至滑，加入材料(C)拌均，再用星形花嘴以母指挤出S字在烤盘上，放入预热烤箱放底层，以150度烤15-20分钟（时间与温度都只供参考）。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38333</post-id>	</item>
		<item>
		<title>肉干</title>
		<link>https://www.themalaysianrecipe.com/2018/02/11/3001802111-2/</link>
		
		<dc:creator><![CDATA[winnylim]]></dc:creator>
		<pubDate>Sun, 11 Feb 2018 13:43:57 +0000</pubDate>
				<category><![CDATA[Winny Lim]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[饮食画报]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[肉类]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=38334</guid>

					<description><![CDATA[
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♦  肉碎 1kg ♦  Corn oil 3汤匙 ♦  蚝油 3汤匙 ♦  生抽 3汤匙 ♦  幼糖 200gm ♦  花雕酒 2汤匙 1）将全部材料腌制隔夜（盖好放进冰箱）。 2）第二天取出，烤盘铺上烘培纸，再将肉碎薄薄的铺上烤盘，不能看到洞洞哦（可以隔着烘培纸用捍面棍捍）。 3）放入预热烤箱以100度烤20分钟，取出剪一片一片再以160度烤10分钟，翻另一面，以160度烤10分钟，至到肉干的颜色为止（时间与温度都只供参考）]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38334</post-id>	</item>
		<item>
		<title>原味凤梨酥</title>
		<link>https://www.themalaysianrecipe.com/2018/02/10/3001802111/</link>
		
		<dc:creator><![CDATA[winnylim]]></dc:creator>
		<pubDate>Sat, 10 Feb 2018 02:51:37 +0000</pubDate>
				<category><![CDATA[Winny Lim]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[饮食画报]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[茶点]]></category>
		<category><![CDATA[饼干]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=38314</guid>

					<description><![CDATA[
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A： ♦  牛油 250g ♦  糖粉 50g ♦  A蛋 1粒 B： ♦  奶粉 50g ♦  普通面粉 360g（与奶粉一起过筛） 内陷： ♦  现成凤梨馅 适量 1）将牛油和糖粉拌打至松，分次加入蛋液搅打均匀。 2）加入材料B拌匀成软团，盖好松弛20分钟。 3）将皮料称出所要份量，包入一份凤梨馅再按入模型内。（保留一些面团做表面装饰） 4）四方凤梨酥的表面装饰：将面团隔着塑胶袋擀薄，用黄梨模型印切出形状，铺上已压入模的饼皮上，黄梨中间用小刀按切出条纹，涂上蛋黄，叶子和尾端用Pandan Paste或绿色素涂上即可。 5）送入预热烤箱，以170度烤约25分钟，出炉可以马上脱模，侍冷却即可享用。 倪儿小唠叨： ♥  ×皮馅比例和温度都以个人做法写出，只供参考 ^^ ♥  ×四方模型我的比例是皮：24g；馅16g共40g ♥  ×黄梨模型我的比例是皮：22g；馅13g共35g ♥  ×黄梨形状的凤梨酥表面不必涂上蛋黄]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38314</post-id>	</item>
		<item>
		<title>杏仁酥饼</title>
		<link>https://www.themalaysianrecipe.com/2018/02/05/3001601145/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Mon, 05 Feb 2018 11:50:44 +0000</pubDate>
				<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好料大搜查]]></category>
		<category><![CDATA[心语]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=29654</guid>

					<description><![CDATA[
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A : ♦  杏仁粉 200克 ♦  面粉 180克 ♦  幼糖 100克 ♦  盐 1/4 茶匙 ♦  发粉 1茶匙 ♦  苏打粉 1茶匙 B : ♦  食油 130ml 搽料 : ♦  蛋黄 1粒 (打散) 1)  将材料A和材料B放入搅拌器搅成团。 2)  将(1)杆平,大概1cm厚,用模具印出喜欢的形状,排在铺了蛋糕纸的烤盘并涂上蛋液。 3)  将(2)放入预热的Caple 3 In 1 烤箱,以上下火150度,烤20分钟。火候拿捏的刚好,色泽也均匀。 想知道更多：http://goo.gl/tNBzGm]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">29654</post-id>	</item>
		<item>
		<title>花生酱酥饼</title>
		<link>https://www.themalaysianrecipe.com/2018/02/02/3001802021/</link>
		
		<dc:creator><![CDATA[winnylim]]></dc:creator>
		<pubDate>Fri, 02 Feb 2018 04:46:07 +0000</pubDate>
				<category><![CDATA[Winny Lim]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[饮食画报]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
		<category><![CDATA[饼干]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=38272</guid>

					<description><![CDATA[
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♦  幼花生酱 200克（用粗粒的也行） ♦  普通面粉 400克（过筛） ♦  糖粉 90克 ♦  刀标油 110克（任何煮菜油都行） 1）将糖粉和花生酱拌匀，再加入面粉拌匀。 2）慢慢加入菜油搓成团，然后分成每粒10克，再用花嘴印上圈印。 3）表面涂上蛋黄液，放入预热烤箱以135度烤30-35分钟即可。（时间与温度都只供参考）]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">38272</post-id>	</item>
		<item>
		<title>花生饼</title>
		<link>https://www.themalaysianrecipe.com/2018/02/02/3001601174/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Fri, 02 Feb 2018 03:03:42 +0000</pubDate>
				<category><![CDATA[Li Yen]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好料Share-Share]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[茶点]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=29838</guid>

					<description><![CDATA[
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♦  花生500g（烤香去皮，打碎） ♦  糖粉330g ♦  普通面粉500g ♦  花生油250g（可以用刀标油或红鹰油） 搽料： ♦  1粒蛋（打散） &#160; 1）将所有材料放入盆中拌成团。 2）将（1）放在一张塑胶袋中间擀薄，用心型模按出形状，排在烘盘，搽些蛋液在饼上。 3）将（2）放入预热烤箱，以160度烤15分钟。 ♥  食谱来自 Kathrine Kwa 老师]]></description>
		
		
		
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