摩卡千层蛋糕 Mocha Lapis Legit

It's been a while since my last attempt on making Indonesia lapis cake. The previous attempts did not yield the outcome as what I hoped and this time round I was determined to seek another recipe until I find the right one. So I did.

忽然想起自己好久没尝试制做印尼传通千层蛋糕了。记得上几次所尝试制做出来的效果并没我想要般的理想，这次我决定再次挑战自己寻找其他博客的食谱尝试做做。刚好给我找到了！

All thanks to Bitter Sweet Spicy for her wonderful lapis cake recipe that boost up my confidence is making lapis cake. Her arrays of lapis legit cake look so tempting and all out there for everyone to try. 

非常感恩于博友Bitter Sweet Spicy 无私般的分享她多种无失败的多项印尼千层蛋糕食谱， 我才能再次找回信心来制做千层蛋糕。你若有兴趣可以过去她的博客看看及尝试不同类的千层蛋糕食谱。

The 6 long hours of preparation and baking sure paid off for me this time. The cake turned out beautifully and taste like commercial made ones. 

结果我所花的那六个小时的准备及烘焙时间没有白白浪费。做出来的蛋糕外表美观和味道口感有如市卖的一样好吃。

摩卡千层蛋糕

Mocha Lapis Legit

(Recipe inspired by Bitter Sweet Spicy)

Ingredients 材料

(A)

1 Tbsp Powdered Drinking Chocolate 巧克力粉饮料

1 Tbsp Instant Coffee Granules 速溶咖啡冲剂

2 Tbsp Hot Water 热水

(B)

500g Salted Butter 咸牛油

150g Sweetened Condensed Milk 甜炼奶

2 Tsp Vanilla Extract 香草精

100g Castor Sugar 细糖

65g Low Protein Flour 蛋糕粉

25 Egg Yolks 蛋黄

Directions 做法

Preheat oven on top grill mode at 180C degrees.
把烤箱设至上火烧烤模式预热至180℃度.

Cut butter into small cubes and transfer into a mixing bowl. Set aside to soften at room temperature.

牛油切小块放入搅拌碗。搁置待回室内的温度。

Grease and line the bottom part of an 8x8 inch cake mould.

取一个8x8方寸的四方蛋糕模，蛋糕模底抹油垫上烘焙纸。

Combine ingredients (A) till evenly mixed.
将材料A混合均匀。

Cream the butter until smooth. Add in condensed milk and vanilla extract. Set the stand or hand mixer on medium speed, cream the butter until pale and creamy. Set aside.
用搅拌器把牛油打松，加入炼奶和香草精。 继续把材料以中速拌打至蓬鬆泛白。。搁置待用。

In another separate mixing bowl, combine egg yolks with sugar and whisk until pale and thick while leaving a trail when the whisk is lifted.
在另一个搅拌碗放入蛋黄和细糖，用搅拌器拌打至松发成奶白色而当提起拂器时留下蛋糊的足迹。

Fold in beaten butter with a spatula or hand whisk till incorporated.
用橡皮刮刀拌入之前打松的牛油至均匀。

Sieve in flour and fold until well blended.

把蛋糕粉濾入牛油蛋糊搅拌均匀。

Heat up the cake mould in the oven.
蛋糕模放入烤箱内烤热。

Equally divide cake batter into 2 portions. One portion to fold in with the chocolate mocha (A) mixture with the other portion to remain as it is.
平均把蛋糕糊分成两份。一份拌入材料A的摩卡液而另一份保持原味。

Scoop 2 big spoonfuls of the plain batter into the heated cake mould. Swirl the mould around to allow the batter to melt and evenly spread around the mould.
取出两大汤匙的原味蛋糕糊进入预热蛋糕模里，倾斜蛋糕盤把面糊均匀散布蛋糕模底。

Transfer the cake pan to the upper grilling / baking tray of the oven and grill at 8-10 mins until the layer turns golden brown.

把蛋糕模放入烤箱上层烧烤8至10分钟直到蛋糕表层上色。

Remove cake pan from oven. Use the back of a spoon to press and level out the cake layer. Scoop another 2 big spoonfuls of the plain batter into the cake pan. Grill it for 8-10 mins as per the earlier indicated instructions.
再次取出蛋糕模，用勺子的背部在蛋糕的表层上按平。马上又倒入两大汤匙的原味蛋糕糊入刚烘烤热的蛋糕层上，倾斜蛋糕盤把面糊均匀散布蛋糕模底，再次把蛋糕以之前的烘烤方式烧烤8至10分钟。

Repeat the same process with another 3 to 4 layers of the plain batter. Thereafter, start applying the mocha batter for the subsequent middle layers until finish.
重复之前的步骤三至四次。过后便开始采用摩卡蛋糕糊一层层序录的铺上烧烤直到完成为止。

Again, repeat layering and grilling the balance plain batter into the cake pan until completed.
最后才把剩余的原味蛋糕糊以同样的做法一层层序录的铺上烧烤直到完成为止。

After spreading the last layer, switch the oven to bake mode and bake the cake in the middle tray at 180C degrees for 8-10 mins.
当完成铺上最后一层蛋糕糊后，将烤箱转入烘烤模式，把蛋糕模摆入烤箱中层以上下火180℃度烘烤8-10分钟即可。

Unmould cake and allow to cool on cooling rack. Best eaten on the following day onwards.
将蛋糕模取出，脱模放在铁架上放凉。这蛋糕最好是等隔天后才吃即可口。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

素豆奶咖喱马铃薯 Vegetarian Potato Curry Rendang

Conventional rendang calls for the use of coconut milk, galangal , lemongrass and kafffir lime leaves combined with other spices. And having to braise for longer period of cooking time till the spices are fully enriched into the dish.

一般传统的仁当咖喱都是采用椰奶，南疆，香茅, kaffir lime leaves 及其他香料。此外，还需要较长的焖煮时间直到香料完全透入食物内。

Unlike most rendang curry which involves longer preparation and cooking time, I decided to come up with an quick and easy version. These days, you could have many commercially packed rendang spices to choose from. However, being a buddhist vegan who also don't consume the five pungent spices commonly found into commercially packed rendang spices, I opted to make do with simple measures. There is no need for blending of the rempah but merely based on simple and direct way of mixing it for the cooking. 

以其跟随传统任当咖喱的较长准备及烹饪时间，我决定采用这个快速简便的版本。虽然您可以容易在市场上购买到许多品牌的商业包装现成的调料，然而，我是因为跟随着佛教信仰吃素及不吃葷菜 唯有自己随便下手配制。通常上，一般商业包装的调料都含又少许的葱，因此我没选上商业包装的调料来做这道菜。这是一道即简单又不须要采用搅拌机来混合调料的食谱。

This recipe will be a good 'quick fix' method of making rendang curry when you do not wish to spend too much time on them. I also opted for soy milk instead of coconut milk after having been recently fed my family with coconut milk laced cooking.

当你忽然有想吃咖喱菜肴的念头，这将会是一个快速的方法。在此，我选择采用豆奶水来取代椰汁，相比下会较低脂。

素豆奶咖喱马铃薯

Vegetarian Potato Curry Rendang

Ingredients 材料

(A)

500g Potato 马铃薯

200g Carrot 红萝卜

2g Ginger 疆

(B)

3 Tbsp Vegetarian Curry Powder 素咖喱粉

3 Tbsp Water 清水

(C)

1 Packet Instant Soya Milk Powder 即溶豆奶粉

250ml Hot Water 热水

(D)

2 Tbsp Cooking Oil 食油

1-1/2 Tbsp Red Chilli Powder 辣椒粉

1/2 Tsp Salt 盐

1 Tbsp Tomato Ketchup 番茄酱

1/2 Tsp Mushroom Powder 香菇粉

500ml Water 清水

Directions 做法

Peel and wash ingredients (A). Cut potatoes and carrots into bite size.

材料A的马铃薯和红萝卜成小切。

Cook potatoes and carrot in boiling water for 12-15 mins until softened.

把马铃薯和红萝卜加入滚水内泡煮12-15分钟至软化。

Finely chop ginger and set aside.

疆切碎，搁置备用。

Combine ingredients curry powder with water (B) until it form a paste. Set aside.

材料B的咖喱粉和水混匀于小碗。搁置备用。

Dilute one packet of instant soy milk powder with hot water (C). Set aside.

将速溶豆浆粉混入热水C，混匀搁置。

Heat up 2 Tbsp cooking oil in a frying pan or wok, add chopped ginger and saute till fragrant. Stir in curry powder paste and continue stir fry the paste under medium low heat for a minute before adding in chili powder. Continue stir frying the curry chill paste for another 5-6 minutes until fragrant and the paste starts to darken.  When the paste starts glisten and the oil begins to surface and separate from the paste.

把2汤匙的食油倒入炒锅加热，放入姜末炒香。拌入咖喱粉酱以中小火继续拌炒一分钟后拌入辣椒粉再继续煸炒5-6分钟至炒香。一直到爆香调料至咖喱料的颜色变暗及光泽，而油开始与酱料分解出来为止。

Toss in potatoes and carrots and continue stir frying for 4-5 minutes till the rendang curry chili paste incorporated.

加入马铃薯和红萝卜再翻炒4-5 分钟至入味。

Add water and allow to salute for 2 minutes until the mixture starts to boil. Add soy milk and salt. Continue simmering the curry for 5 minutes. 

把水倒入焖煮2分钟将咖喱烧滚，再加入豆浆水和盐。

Add mushroom powder and tomato ketchup and stir till incorporated. 

混入香菇粉及番茄酱，拌匀。

At this point, you may add extra 1/2 to 1 Tbsp chill powder if you are really into hot spicy food otherwise you may omit this step.

在这时您可以再另加多1/2至1大汤匙的辣椒粉来添加辣度。若你不能吃辣的话，这步骤可略免。

Allow the curry to simmer under medium low heat for 12-15 mins. Add extra water if mixture is overly dry.

以中小火把咖喱焖煮12-15分钟。若是咖喱过干还可另加少许水调制。

Add additional salt or sugar to season if needed. 

有必的话，可再加入适量的盐与糖来调味。

Serve with warm rice.

配上热饭吃最适当。

印尼蔬菜咖喱米糕 Lontong Sayur

Following last week posting on Vegetarian Gado Gado Longtong, I am still left with half of the lontong (banana leaf wrapped rice cake) enough for me to embark on this recipe. This is another simple but yet popular meal frequently sought at home. Guest who were served this meal liked it very much and hence I decided to share it in my blog as per many's request.

自从我前几天在博客所分享的印尼加多加多沙拉之后，家里还剩有米糕 lontong 让我可以再次制做另一道全家所喜爱的‘印尼蔬菜咖喱米糕’。这是一道即简单又可口美味的印尼佳肴。每当家里有客人到来，一旦吃了这道菜肴都会要求跟她们分享食谱。因此，我便借这个机会在博客里跟大家分享。

Again, I have my Indonesian maid to thank for as she patiently prepared and demonstrated the process in detail. For this recipe, it is best eaten with lontong (banana leaf wrapped rice) instead of the usual boiled rice. However, if you find it tedious to create everything from scratch you could also make lontong with the store bought ones.

这此我得感恩于家中的印尼女庸热心帮助和她耐心的一一准备一切过程才得已完成写出这道食谱. 通常这道菜肴都是以米糕lontong一起吃的。若是您嫌制做米糕lontong麻烦的话，你也可采用市场 贩卖的即熟米糕来配吃也行。

This recipe can be altered to a vegetarian version by omitting the garlic, onion and dried shrimps. 

这道食谱也能去除掉葱，蒜和虾米干就可修改成素食版。

印尼蔬菜咖喱米糕 

Lontong Sayur

(A)

3 Cups Rice 百米

1.2 Litres Water 清水

6-10 pcs Banana Leaves 香蕉叶

18-30 pcs Raffia Strings of 30cm Length 拉菲绳剪成30cm长度

Method 做法

Clean the banana leaves and steam for 3-4 mins. Set aside.
香蕉叶洗干净，放入蒸锅蒸3-4分钟来软化蕉叶。搁置备用。

Wash and drain rice.
百米洗净，沥干。

In a deep bowl frying pot, add water and rice. Stir fry the rice until softened and 90% of the water being absorbed.
把洗好的米倒入炒锅里，加入2.5公升清水，拌炒至90八仙的水分被吸收而米饭稍为软化。

Place 2 scoop of the semi cooked rice onto a piece of banana leaf. Compress the rice firmly onto the banana leaf and roll into a tight cylinder with fold both ends downwards. Secure the wrapped lontong  by binding 3 sections of raffia strings along the length of the rolled up lontong rice.
取出2勺半米饭放上一片香蕉叶上，以蕉叶紧紧压缩把米饭卷成长筒状，尾端两部朝下。以拉菲绳分3段沿着包裹米饭的长端紧紧扎好。

Immersed the entire batch of wrapped lontong rice cake into a pot of boiling water deep enough to cover the entire lot and cook for 1-1/2 hours. Set aside.

将包裹好的米饭泡入煮滚水的锅里，浸煮一个半小时。搁置待用。

(B)

500g Chayote Squash 合掌瓜

200g Tempe 丹贝

300g Long Beans 长豆角

20 pcs Petai / Bitter Beans 臭豆

(C）

3 pcs Fresh Bay Leaves 月桂叶 

3 Stalks Lemongrass 香茅

2cm Galangal 南疆 
5 Cloves Garlic 蒜瓣
5 pcs Shallots 葱
6 Red Chilis 红辣椒
4 Candlenuts 石栗
20g Dried Shrimps 虾米干

(D）
2 Tbsp Cooking Oil 食油
1500ml Thin Coconut Milk 淡椰汁
500ml Thick Coconut Milk 浓椰汁
1 Tbsp Sugar 糖
4 Tsp Salt 盐

Fried Shallots 炸葱 (for garnishing 表面装饰)

Method 做法

Wash and drain all vegetables (B).
把蔬菜洗净。

Shred away the skin of the squash chayote.
合掌瓜的皮剥掉。

Cut both chayote squash and tempe into 2 cm length.
把合掌瓜和丹贝切成2厘米的长条。

Cut long beans into 1cm strips and break petai (bitter beans) into half.
长豆角切成1厘米块。臭豆剥开一半。

In a stone mortar, combine chili, onion and garlic. Use a pestle and grind it to form a paste.
在石臼上加入红辣椒, 葱及蒜，以石杵把材料磨碎。

Add dried shrimp into the chili paste and continue grinding it to incorporate into the paste. Lightly mashed the galangal into the mixture. Set aside.
再加入虾米干，继续以石杵磨成糊状。加入南疆稍微在石臼上敲了几下即可。搁置。

In a wok heat up the oil under medium heat, stir in the chili shrimp paste and continue stir frying for 1-2 minutes until aromatic. 
炒锅里加入食油以中火烧热，拌入辣椒虾米糊翻炒1-2分钟至出香味。

Add lemongrass and bay leaves. Continue stir frying for another minute. 
再放入香茅及月桂叶，继续翻炒1分钟。

Gradually add in all the vegetables (B) in sequence. Continue tossing the ingredients for a couple of minutes.
循序的把材料B的蔬菜一一加入炒锅拌炒几分钟。

Pour the thin coconut milk into the wok and cook together with the vegetables under medium heat for 20-25mins until softened.
把淡椰汁倒入炒锅，跟蔬菜一起以中火煮20-25分钟至软化。

Transfer all to a pot. Add thick coconut milk and allow to boil a further 5 mins before adding in the sugar and salt.
将煮熟的蔬菜咖喱倒入另一个烫锅，混入浓椰汁再以中小火烧热5分钟后才加入糖，盐调味即可。

Discard banana leaves and cut the lontong rice into bite size. Pour hot vegetable curry over the rice cake and serve.
把香蕉米糕的叶去掉，切块。煮好的蔬菜咖喱淋上去即可服用。

百合绿豆糖水 Green Mung Bean Soup Dessert

Yesterday was a day for my hubby to relax after being away on business trips for a week. So during days when he is home, I would be busy cooking and preparing food to beef him up. Since he loves 'Tong Shui' hence I settled for this nourishing mung bean soup for his afternoon tea break.

昨天正是我们小俩口在家休息的日子，我丈夫整个星期都出国出差而星期天便是他能够真正修养的时候。平时在周日时，我将会繁忙于准备多类的食物来给他补充体力。正好他热爱喝糖水，那么我就觉定弄这道富有滋润功效的绿豆糖水给他当午茶享用。

According to traditional medicine's studies recorded that green mung bean skin is a powerful heat expelling and diuretic agent which help to purge out pathogenic heat by purging through urination thus relieving us of many heat related ailments. 

依据中医科的研究所述，绿豆皮富有解‘热’及利尿功能，通过排尿冲洗我们体内所累积的燥热及相关的疾病。

百合绿豆糖水
Green Mung Bean Soup Dessert
Ingredients

200g Green Beans 绿豆

2000ml Water 清水

170g Rock Sugar 冰糖

10g Lily Bulbs 百合

2 pcs Tangerine Peel 橙皮

2 Knots Pandan Leaves 香兰叶

100g Sago / Tapioca Balls 小西米

100ml Thick Coconut Milk 浓椰汁 (Optional 自选)

Directions 做法

Soak green beans overnight. Rinse and discard water.
将绿豆浸泡隔夜后，将水倒掉再洗净。

In a soup pot, combine together water, green beans, rock sugar, tangerine peel, lily bulbs and pandan leaves. Cook on medium heat until the water start boil then reduce the heat to medium low. 

准备汤锅，把水，绿豆，冰糖，橙皮，百合 喝香兰叶加入。以中小火煮至水滚后再把火调低。

If you are using similar cookware like Roichen premium ceramic cookware then you can cook the mung beans in the pot with the lid close. Otherwise, you might need to keep further cook with the lid partially open when the beans start to split as the boiling water will produce foam which will spill over the pot. Allow the mung bean soup to simmer for 1 hour.

你若是采用类似Roichen premium cookware 的炊具的话，你就不虚把锅盖打开继续滚煮。否则，你就得将锅盖开少许以免煮熟的绿豆会气泡导致糖水会喷出来。以中小火煮1个小时。

While waiting for the mung bean to cook, bloom the sago pearls in a bowl with sufficient cold water to cover the sago.

正当绿豆在滚熟时，把西米用足够的冷水浸泡。

Heat up another pot with boiling water and stir in the sago pearls and continue stirring the sago until the pearls turn translucent. Remove from heat and drain.

另准备一个锅烧开水，将西米倒入开水后不停搅拌以免西米黏锅底，直到西米表面变透明即可离火。过濾。

Immediately rinse the sago pearls under cold water to prevent the pearls from sticking. Transfer sago pearls to the simmering green mung bean soup and stir until incorporated.

立刻把西米直接用自来水冲凉，目的是让煮熟的小西米不混沌。再把小西米倒入正煮滚着的绿豆糖水里，搅匀。

Optionally you may stir in thick coconut milk during the last few minutes of the boiling.

在将要熄火的时候可加入浓椰汁，拌匀即可。

印尼加多加多沙拉 Vegetarian Gado Gado Lontong

Gado Gado is an Indonesian salad consisting of boiled or blanched vegetables, hard boiled eggs, tofu, tempeh and lontong served with peanut sauce dressing. It is a well received delicacy whenever we have guest here from Malaysia. 
加多加多是印尼道地出名的沙拉，一般上都是以煮或烫熟的蔬菜，鸡蛋，炸豆腐，豆豉及香蕉叶包裹形式的米糕再配上沙爹花生酱享用的。每当我家有客人从马来西亚到来时，一定会制做这道非常吃香的菜肴让他们品尝。


Those who have tasted my maid's home cooked vegetarian version expressed keen interest on trying making it on their own. Based on their positive feedback, this onion and garlic free vegetarian version actually taste better than the regular store bought ones.

他们只要吃了我家女庸制做的全素版加多加多后都会大大赞好而向我讨食谱。他们还说这全素版的印尼沙拉其实比外面商店贩卖现成的还要好吃。

I am thankful towards my maid who took the trouble to adapt this delicious Gado Gado Lontong to a vegetarian version so that more people can have the opportunity to try it.
我也很感恩于我家的女庸，她花了不少心思特别为我把食谱修改成一道无葱蒜全素版的加多加多，以让更多人士能够享用。

The process may seem lengthy but I assure you that it will be worth the effort when people come back asking for more.
虽然这菜肴的准备时间稍为长，制做出来的成品决定不会令你失望，甚至他人还会再添加也说不定。

印尼加多加多沙拉
Vegetarian Gado Gado Lontong

(Lontong 香蕉叶米糕)

6 Cups Rice 百米

2.5 Litres Water 清水

10-15 pcs Banana Leaves 香蕉叶

30-45 pcs Raffia Strings of 30cm Length 拉菲绳剪成30cm长度

Method 做法

Clean the banana leaves and steam for 3-4 mins. Set aside.
香蕉叶洗干净，放入蒸锅蒸3-4分钟来软化蕉叶。搁置备用。

Wash and drain rice.
百米洗净，沥干。

In a deep bowl frying pot, add water and rice. Stir fry the rice until softened and 90% of the water being absorbed.
把洗好的米倒入炒锅里，加入2.5公升清水，拌炒至90八仙的水分被吸收而米饭稍为软化。

Place 2 scoop of the semi cooked rice onto a piece of banana leaf. Compress the rice firmly onto the banana leaf and roll into a tight cylinder with fold both ends downwards. Secure the wrapped lontong  by binding 3 sections of raffia strings along the length of the rolled up lontong rice.
取出2勺半米饭放上一片香蕉叶上，以蕉叶紧紧压缩把米饭卷成长筒状，尾端两部朝下。以拉菲绳分3段沿着包裹米饭的长端紧紧扎好。

Immersed the entire batch of wrapped lontong rice cake into a pot of boiling water deep enough to cover the entire lot and cook for 1-1/2 hours. Set aside.

将包裹好的米饭泡入煮滚水的锅里，浸煮一个半小时。搁置待用。

(Vegetables 菜料)

150g Spinach 菠菜

150g Lotus Spinach 空心菜

150g Long Beans 长豆角

150g Round Cabbage 包菜

150g Bean Sprouts 豆芽

200g Firm Tofu 豆腐干

1 Chayote 合掌瓜

Method 做法

Wash and drain all vegetables.
把蔬菜洗净。

Cut both spinaches into 1.5cm length and 1cm length for long beans.
菠菜和空心菜切成1.5厘米长度， 长豆角切成1厘米长条。

Shred cabbage and julienne the chayote into 2cm strips.
包菜切丝， 合掌瓜切2厘米长條。

In a frying pan, deep fry the firm tofu until the surface turned crispy. Cubed and set aside.
准备一个煎锅，把豆腐干炸至表层香脆。切丁，搁置。

Blanch spinach, cabbage and bean sprouts separately under boiling water until semi cooked. Set aside.
把菠菜，空心菜和豆芽各自以滚水汤熟， 捞起搁置。

Briefly boil the cut long beans and julienne chayote separately until tender. Set aside.

将长豆角和切条的合掌瓜各自加入煮滚水的锅里迅速的煮至半熟。捞起搁置。

(Peanut Sauce 沙爹酱）

500g Peanuts 花生

1/2 Cup Cooking Oil 食油

210g Gula Melaka 椰糖/ Palm Sugar, chopped 切碎

2 Tsp Salt 盐

10 Tsp Tamarind Juice 酸豆汁

500ml Water 清水

Chili Padi 小辣椒 (Optional)

Lime Juice 青柠汁 (optional)

Method 做法

Heat up a deep bowl skillet or wok, add cooking oil and peanuts. Using medium low heat, stir fry the peanut continuously until the skin turn golden brown and crispy.
把花生，食油倒入已加热的炒锅, 以中小火拌炒花生至表皮金黄酥脆即可。

Due to the limited capacity of the home used flat mortar and pestle, the peanut sauce would have to be prepare in batches. 
由于使用的平面研钵容量有限，唯有把沙爹酱分批完成。

Add chili padi and pinch of salt onto the stone mortar. Crush the chili with the pestle and follow by a handful of peanuts. Continue crushing the peanuts into coarse bits. Add in 1-2 Tbsp of chopped gula melaka and continue grinding the mixture till combined. 
在石臼上加入辣椒及少许盐。把辣椒磨碎再拿一把手的花生，继续以石杵磨碎花生。再加入1-2 汤匙的碎椰糖继续磨碎。

Add 1-2 Tsp of tamarind juice follow by adequate amount of water to mix and grind the mixture into a coarse paste. Transfer the paste into a container. Repeat the same process with the balance ingredients until completed. 
再加入1-2小茶匙酸豆汁，适量的清水，将花生磨成粗粒粒糊状的沙爹酱即可。把磨好的沙爹酱装好，再重复步奏一直倒花生磨完成酱为止。

Adjust the thickness of the sauce by adding hot water to dilute the sauce upon serving with the lontong rice and vegetables.
必要时，可以加少许热水于沙爹酱里调整酱的浓缩度后才享用。

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