Wednesday, March 11, 2009
Tuesday, March 10, 2009
蒜米garlic
在眾多口味的油條，最考功夫的就是蒜米油條。“蒜米的功效很多，但不是每一個人都能夠接受生蒜米的味道，所以在處理蒜米時必須多花功夫，以高溫烘乾方式處理蒜米，才能夠將蒜米混入面團內。”
當蒜米和麵團混在一起炸起來，味道有點類似蒜米麵包，但油條的外脆內軟卻是硬繃繃的蒜米麵包無法比擬的。
當蒜米和麵團混在一起炸起來，味道有點類似蒜米麵包，但油條的外脆內軟卻是硬繃繃的蒜米麵包無法比擬的。
班蘭加椰‧秘製辣醬 迷你油條mini kaya & Spicy
為了讓秘制辣醬與眾不同，不顧成本極高的風險，堅持選用外國進口辣椒，加上其他獨門秘方，製成獨一無二的迷你油條辣醬。
"迷你油條可以配搭班蘭加椰，這是甜味的吃法，也可以選擇特制的辣椒醬，換成辣味吃法。"
(由於辣醬成本極高，加上製作過程繁復，因此這款獨門秘制的辣醬，只限購買迷你油條附贈)
光明日報讀者登門
小雨變大雨……整天的夜雨天，稀少的顧客……只見車輛川流不息。
因下雨的原故，遲至七點才開檔，忙了一輪後，就已有三位美女站在前面等著油條出爐…其中一人是在光明日報精彩的報導吸引下，特地從八打靈再也乘車到蒲種前來光顧。
雨滴越下越大點，撐著雨傘站在一旁，指指點點一輪後，很有耐心地看著廚師做油條，當其中一樣芋頭餡料好了後，她馬上從紙袋內拿出來吃，咬一大口後，再放回去，之後又忍不住再拿出來多吃幾口…那種滿足感，讓旁人看到真是令人興奮。
其中一名顧客因時間等久了，就匆匆地離去了…
一名顧客拿著光明日報，指呼我要換油條，結果大力推荐辣醬迷你油條時，她不好意思地說，“怎麼這樣多的……”令在場的我們都笑開了。
當我們看到有人在車內忙著撕報字時，就直接告訴他們不要忙了，把整份給我們吧…大家都笑開了…
天氣雖冷，卻因這些顧客的笑臉，我們感到心滿意足。
因下雨的原故，遲至七點才開檔，忙了一輪後，就已有三位美女站在前面等著油條出爐…其中一人是在光明日報精彩的報導吸引下，特地從八打靈再也乘車到蒲種前來光顧。
雨滴越下越大點，撐著雨傘站在一旁，指指點點一輪後，很有耐心地看著廚師做油條，當其中一樣芋頭餡料好了後，她馬上從紙袋內拿出來吃，咬一大口後，再放回去，之後又忍不住再拿出來多吃幾口…那種滿足感，讓旁人看到真是令人興奮。
其中一名顧客因時間等久了，就匆匆地離去了…
一名顧客拿著光明日報，指呼我要換油條，結果大力推荐辣醬迷你油條時，她不好意思地說，“怎麼這樣多的……”令在場的我們都笑開了。
當我們看到有人在車內忙著撕報字時，就直接告訴他們不要忙了，把整份給我們吧…大家都笑開了…
天氣雖冷，卻因這些顧客的笑臉，我們感到心滿意足。
那天，炎陽高照…
那天，炎陽高照…真是感謝上帝
提早一個小時前開檔，沒想到第一個顧客竟是友族同胞。
一名印裔女子走來，即問你們這裡是買油條的嗎？隨後聽到是有十四種不同口味，她竟嘩了一聲，馬上訂了約十件她所喜歡的口味，看在我們心裡實在是超讚的。
接著第二位顧客則是一名巫裔女顧客哦，她特地走過來說，遠遠就看到你們的牌子了，很特別哦，可以介紹什麼最好吃的給我嗎？（心裡暗想這裡都是最好，到底要買那種呢？）結果她買了藥材油條及辣醬迷你油條。
當天的檔口真的有很多人，大部份的人都是那些特別從大老遠的地方來棒場，讓場面顯得熱鬧不凡，其中一對可是警察夫婦竟幫忙頂了不少的油條，肚皮都快爆了。
你一句我一語……真是美麗的畫面，謝謝你們。
獲得你們大力的支持，並能在三個小時內收檔…謝謝你們...這一夜全因你們而精彩。
提早一個小時前開檔，沒想到第一個顧客竟是友族同胞。
一名印裔女子走來，即問你們這裡是買油條的嗎？隨後聽到是有十四種不同口味，她竟嘩了一聲，馬上訂了約十件她所喜歡的口味，看在我們心裡實在是超讚的。
接著第二位顧客則是一名巫裔女顧客哦，她特地走過來說，遠遠就看到你們的牌子了，很特別哦，可以介紹什麼最好吃的給我嗎？（心裡暗想這裡都是最好，到底要買那種呢？）結果她買了藥材油條及辣醬迷你油條。
當天的檔口真的有很多人，大部份的人都是那些特別從大老遠的地方來棒場，讓場面顯得熱鬧不凡，其中一對可是警察夫婦竟幫忙頂了不少的油條，肚皮都快爆了。
你一句我一語……真是美麗的畫面，謝謝你們。
獲得你們大力的支持，並能在三個小時內收檔…謝謝你們...這一夜全因你們而精彩。
Monday, March 9, 2009
Friday, March 6, 2009
Wednesday, March 4, 2009
Tuesday, March 3, 2009
材料和做法
材料﹕ 高筋麵粉 600g﹐食用臭粉﹑泡打粉各二茶匙﹐鹽一茶匙﹐清水適量。
做法﹕（一）將高筋麵粉放枱板上﹐放入泡打粉﹑臭粉﹑鹽和清水同搓勻成粉糰﹐用毛巾蓋着﹐待發酵 2 小時候用。 （二）把已發起的粉糰取出再搓一會兒﹐放二十分鐘後﹐取出略搓﹐用麵棍壓平﹐切成3寸長﹑1寸闊的條形。（三）把麵條每二條相疊﹐用筷子輕輕壓一下﹐使之黏連﹐用手輕輕拉長﹐放入燒滾油中﹐炸金黃色即可。 注意﹕ 炸油炸鬼時﹐油要先煮滾﹐再用慢火炸﹐並要用長筷子撥動粉條。
做法﹕（一）將高筋麵粉放枱板上﹐放入泡打粉﹑臭粉﹑鹽和清水同搓勻成粉糰﹐用毛巾蓋着﹐待發酵 2 小時候用。 （二）把已發起的粉糰取出再搓一會兒﹐放二十分鐘後﹐取出略搓﹐用麵棍壓平﹐切成3寸長﹑1寸闊的條形。（三）把麵條每二條相疊﹐用筷子輕輕壓一下﹐使之黏連﹐用手輕輕拉長﹐放入燒滾油中﹐炸金黃色即可。 注意﹕ 炸油炸鬼時﹐油要先煮滾﹐再用慢火炸﹐並要用長筷子撥動粉條。
與油條的情緣…
13歲與油條結下不解之緣：
他的人生道路曲曲折折，出現高峰也經歷過低潮，但這20多年來他從來沒有喊過怕過，更不曾退縮過。
由於家庭環境不好，加上父母常不在家，13歲的他就已開始肩負起當家的責任，並懂得賺錢養家，以照顧婆婆及弟妹的起居飲食。求學的日子裡，他大部份時間都在打工，曾做過無數的工作，撿瓶子、洗醬油瓶、報攤等等。
在一個機緣巧合之下，他找到一份對當時的他而言，極不錯的工作，就是在甲洞宜信園巴剎油條檔口當助手，平日每天可賺取兩令吉，周末則有四令吉。
為了賺取更多家用，他每天起個大早，從清晨5時至早上10時到檔口工作。由於家庭經濟再次出現狀況，在沒辦法之下，他14歲就被逼輟學，從此全心投入油條這一行業。接下來的兩年裡，他常在甲洞和SS2兩邊跑，虛心向老板學習，並認定油條是自己唯一出路。
至16歲那年，他終於存夠兩百令吉的資本，決定自己開檔當老板，並買了生平第一個檔口──手推車。這手推車不是新的，非常殘舊，但經過粉飾後，它變得一輛“還不錯”的賺錢工具。每天，他從SS2推車到17區，雖然很辛苦，卻也很開心。
但沒想到生意的開始，就吃了不少苦頭，新出爐的油條，味道實在難以下嚥，不過，不言敗的他仍繼續不斷嘗試，整整一年的時間，他終於掌握做油條的秘訣，並獲得不少人的肯定，還吸引很多名人及高官顯要前來光顧，有者更要求特別包裝，以便能帶出國給友人品嚐。
他終於熬出頭！曾有最高記錄，一個小時內賣400件油條，數量驚人！ 曾經，《中國報》2001年2 月3日的報導中，還提及他的油條
然而，因為家裡環境的需要，他選擇在高峰期退到幕後，由弟妹接管生意，自己則從事另外一個行業，
不過，在他心裡仍有一個夢想──製作多樣化的油條。
10多年後，他終於鼓起勇氣，重拾過去的夢想，並研發了多種口味的油條及餡煎餅，分別有藥材、蓮蓉、班蘭、巧克力等等，誓要與眾不同，並且不會使用回鍋油，每炸300件就換油，以便讓人買得開心，吃得安心。
這個三八婦女節，將在蒲種公主城以一個流動小販面目，推出全新產品，
Teen’s future engaged with oil-sticks.st agead a come back with more varieties.
He has faced the ups and downs in life, yet for the past twenty years he has never complained nor gave in.He was not born into a wealthy family. With the absence of his parents at home, it has left him no choice but to bear the great responsibility as a home maker at the age of thirteen, caring for a grandma and a number of siblings. He has been earning even during school days by collecting waste bottles, washing up soya source bottles and helping in news-stand.One day out of the blue, he got himself a part-time work, which he thought “was a good deal” then. He worked as an assistant to an oil-stick seller in Taman Yi Shin at Kepong, earning RM2 a day, and an extra RM2 on weekends. Since then, he used to wake up early and work from 5 to 10 in the morning in order to earn more money to support the family. Eventually he has to forgo his studies at the age of 14 in exchange for a full time commitment to his oil-stick selling. Two years down the road, he was running from Kepong to SS2 helping his boss. Without a doubt he has determined to engage his future with oil-stick. At 16, with a capital of RM200, he bought his first trolley and set up his own oil-stick stall, running his own business. This trolley was not new, quite worn out in fact, but with careful make-over, it turned out to be a useful tool. He and his trolley has been mobilizing from SS2 to Section 17, witnessing those days of hardship and joyful moments.It has not been easy from the start. The product has been criticized, but that did not kill his spirit. After another year of trying, he finally mastered the skills and eventually getting compliments from customers of all walks of life. Many even ordered to pack for overseas delivery.The China Press has a write up on his oil-stick (dated 3-2-2001), introducing the story behind his success. He has achieved a highest record of selling 400 sticks in an hour!。Due to family matters, at the peak of his oil-stick career, he chose to hand over the business to his siblings and started venturing on a totally new line. Down in his heart, there is a dream, a dream of producing more varieties of oil-sticks to meet the demand of the public.10 years later, he made a come-back! This time with many different flavors such as herbs, lotus, pandan, chocolate and so on. Stated “no recycle oil”, he claimed of safe and healthy consumption by using new oil after every 300 sticks fried. Check him out on a mobile van at Bandar Puteri, Puchong.
他的人生道路曲曲折折，出現高峰也經歷過低潮，但這20多年來他從來沒有喊過怕過，更不曾退縮過。
由於家庭環境不好，加上父母常不在家，13歲的他就已開始肩負起當家的責任，並懂得賺錢養家，以照顧婆婆及弟妹的起居飲食。求學的日子裡，他大部份時間都在打工，曾做過無數的工作，撿瓶子、洗醬油瓶、報攤等等。
在一個機緣巧合之下，他找到一份對當時的他而言，極不錯的工作，就是在甲洞宜信園巴剎油條檔口當助手，平日每天可賺取兩令吉，周末則有四令吉。
為了賺取更多家用，他每天起個大早，從清晨5時至早上10時到檔口工作。由於家庭經濟再次出現狀況，在沒辦法之下，他14歲就被逼輟學，從此全心投入油條這一行業。接下來的兩年裡，他常在甲洞和SS2兩邊跑，虛心向老板學習，並認定油條是自己唯一出路。
至16歲那年，他終於存夠兩百令吉的資本，決定自己開檔當老板，並買了生平第一個檔口──手推車。這手推車不是新的，非常殘舊，但經過粉飾後，它變得一輛“還不錯”的賺錢工具。每天，他從SS2推車到17區，雖然很辛苦，卻也很開心。
但沒想到生意的開始，就吃了不少苦頭，新出爐的油條，味道實在難以下嚥，不過，不言敗的他仍繼續不斷嘗試，整整一年的時間，他終於掌握做油條的秘訣，並獲得不少人的肯定，還吸引很多名人及高官顯要前來光顧，有者更要求特別包裝，以便能帶出國給友人品嚐。
他終於熬出頭！曾有最高記錄，一個小時內賣400件油條，數量驚人！ 曾經，《中國報》2001年2 月3日的報導中，還提及他的油條
然而，因為家裡環境的需要，他選擇在高峰期退到幕後，由弟妹接管生意，自己則從事另外一個行業，
不過，在他心裡仍有一個夢想──製作多樣化的油條。
10多年後，他終於鼓起勇氣，重拾過去的夢想，並研發了多種口味的油條及餡煎餅，分別有藥材、蓮蓉、班蘭、巧克力等等，誓要與眾不同，並且不會使用回鍋油，每炸300件就換油，以便讓人買得開心，吃得安心。
這個三八婦女節，將在蒲種公主城以一個流動小販面目，推出全新產品，
Teen’s future engaged with oil-sticks.st agead a come back with more varieties.
He has faced the ups and downs in life, yet for the past twenty years he has never complained nor gave in.He was not born into a wealthy family. With the absence of his parents at home, it has left him no choice but to bear the great responsibility as a home maker at the age of thirteen, caring for a grandma and a number of siblings. He has been earning even during school days by collecting waste bottles, washing up soya source bottles and helping in news-stand.One day out of the blue, he got himself a part-time work, which he thought “was a good deal” then. He worked as an assistant to an oil-stick seller in Taman Yi Shin at Kepong, earning RM2 a day, and an extra RM2 on weekends. Since then, he used to wake up early and work from 5 to 10 in the morning in order to earn more money to support the family. Eventually he has to forgo his studies at the age of 14 in exchange for a full time commitment to his oil-stick selling. Two years down the road, he was running from Kepong to SS2 helping his boss. Without a doubt he has determined to engage his future with oil-stick. At 16, with a capital of RM200, he bought his first trolley and set up his own oil-stick stall, running his own business. This trolley was not new, quite worn out in fact, but with careful make-over, it turned out to be a useful tool. He and his trolley has been mobilizing from SS2 to Section 17, witnessing those days of hardship and joyful moments.It has not been easy from the start. The product has been criticized, but that did not kill his spirit. After another year of trying, he finally mastered the skills and eventually getting compliments from customers of all walks of life. Many even ordered to pack for overseas delivery.The China Press has a write up on his oil-stick (dated 3-2-2001), introducing the story behind his success. He has achieved a highest record of selling 400 sticks in an hour!。Due to family matters, at the peak of his oil-stick career, he chose to hand over the business to his siblings and started venturing on a totally new line. Down in his heart, there is a dream, a dream of producing more varieties of oil-sticks to meet the demand of the public.10 years later, he made a come-back! This time with many different flavors such as herbs, lotus, pandan, chocolate and so on. Stated “no recycle oil”, he claimed of safe and healthy consumption by using new oil after every 300 sticks fried. Check him out on a mobile van at Bandar Puteri, Puchong.
Subscribe to:
Posts (Atom)
