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789
文:易雄

我好吃,也爱煮。
最近心情有点低落激起厨欲,所以好久没弄的招牌菜一道道浮现脑海。
原本想煮娘惹咖哩鸡腿,走到菜市又想炒黑鸡、更简易一些送饭同样惹味。
有说槟城人的食物都“乌鲁鲁”,尤其接近娘惹烹调手法的食物更喜欢黑晒油、重口味的加点糖更是“油油腊腊”,有些人看了害怕但我们爱死了……
槟城口味的炒黑鸡不外是豆油、黑豆油、五香粉、胡椒粉和调味,喜欢偏甜下多一点点糖,有时候我要味道更有层次会再几片姜调味。
至于烹炒时要让配料和鸡块弄到炒香收干水,然后再慢慢再加点水熬煮至收汁飘香。
好吃又方便只是过程要有点耐性,朋友说单单白饭捞汁都可以吃三碗饭。
不是我厉害,而是在炒煮过程中我让它沉淀、化零为整。
就像生活一样遇见困难或过不去门坎时,必须稍安勿燥、静下心来想想对策,肯定会柳暗花明又一村。
犒赏自己

我喜欢“添油加醋”,让食物更美味更诱人。
荣记的香喷喷肥叉和脆皮烧肉不用再介绍,那是肯定好吃。
在这原有的基础上,我淋湿印度咖哩鱼汁再加羊角豆,然后从家中带来的咸鸭蛋搭配,那多层次的香气扑鼻而来……
咸咸香、甜不腻、辣味鲜,一口一口往嘴里送那犹如一趟迷人的中亚之旅。
尤其负能量心情低落,我常会用这种方式犒赏自己,吃完之后稍稍忘掉烦恼。
我就是这样走过来的……
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