“美食除了让人果腹，也让我们打开味蕾，让我们欣赏到色相香味俱全，还能让我们感受到人生之美好。可是这种美好，并非停留在眼里看到、鼻子闻到、舌头尝到的层面，而是从我们心底生出一种感念来。”

三月的内容也增加了坐月食谱，听说龙年很多龙仔龙女等着出生呢，产妇也可以买一本来参考，很多时候，月子餐的变化比你想象的多，只要下一点心思，你也会发觉产妇其实很多食物都能吃哦。

这期的内容依然是以新春为主，新年嘛，吃大餐是必然的，这次有Shirley 老师的年菜，丰盛和朴实的都有，传统和新颖的通通送上，喜欢的朋友，记得买一本来收藏，这些年菜，就算不是过年，也一样可以烹煮哦。
这期的内容非常丰富，因为有群星来拜年，来自八度空间的有陈嘉荣、王菁忆、Jane黄明慧和KK黄国翔。另外还有国民电台爱FM DJ劲程、燕红和燕晶齐来接受访问，作为忙碌的公务员，他们的新春佳节又是怎样度过的呢？

一月的美味风采内容当然离不开年菜，我们整理了10道年饼，传统和新颖口味各参半，大家可以参考。张婉娟老师的传统年饼向来都有很多人支持，不过这次编辑部也特别准备了5道新派曲奇饼，就算不是过年也非常适合。
素年菜是不可少的一环，很多华人还是会在初一或十五来个素食宴，如果今年想尝试新的口味，买一本来参考吧，素食年菜真的可以千变万化。配合龙年，我们也邀请了Michael 老师采用火龙果制作了8道特别的年菜，包括火龙果咖喱鱼头、龙果虾仁、凤凰展翅靓上汤、祥龙吐珠肉丸汤、黄金万两火龙排骨等等，每一道不仅有好意头，创意也是满满的，当然最重要是非常好吃

这期的内容都是以佳节的食谱为主，尤其是圣诞甜点，缤纷靓丽的蛋糕和甜点，还没吃就已经被外形吸引住了。如果你也是甜品控，记得收藏一本，因为有3个老师的作品齐分享，非常难得哦。
在此也要分享一个好消息，《美味风采》得奖啦，由姑苏配合“马中餐饮大奖”设置的金媒奖，美味风采是其中一位得主哦，感谢主办当局给了《美味风采》一个很大的肯定，这也是20岁的《美味风采》最佳的礼物，未来我们会更加努力，把更多美食介绍给大家。最后祝大家冬至快乐、圣诞快乐、新年快乐。

11月份的食谱内容来一个异国料理大杂烩，除了配合屠妖节而准备的印度糕点，这次带来了10道泰国料理。提到泰国餐，大家想到的是什么菜？应该就是东炎汤和青咖喱吧。这次就没有这两道非常经典的食谱，反而找了其他同样受欢迎的菜肴，其中部分编辑部也拍摄了视频，陆续会送上。
11月份刊期访问了两位人物，第一位是Dato李宗伟的太太Datin黄妙珠。这次访问是配合Datin 新开设的餐厅，访问里除了有关Datin的饮食日常，也聊到她的家庭和事业，留意近期我们的访问视频，有很多精彩画面哦。另一位访问人物是爱FM的DJ劲程，他除了在电台当DJ兼制作人，他也是一名公关、电视节目主持人、三语活动司仪和配音员哦！身兼多职还当起了小老板，开设罗惹专卖店，把岳父的Rojak酱发扬光大。

《美味风采》一年之内总会设定2个月为素食内容，这期的主题食谱是10道素食点心。张婉娟老师为大家介绍的素点心绝对可以打破你对素食的刻板印象，从烧卖、生煎饺、叉烧酥到猪肠粉和萝卜糕等，通通都为大家示范，而且都是全手工制作，味道也一点都不输点心店呢。

每年踏入9月，就是品尝月饼的时候。市面太多不同口味的月饼出奇制胜，是否脱颖而出除了靠味道，包装也非常重要。你心中有喜欢的月饼口味吗？这期收集了多道月饼食谱，其中部分来自素食达人张婉娟老师，另外特约厨师Micky也带来4道造型非常独特的月饼，大家可以自己选择喜爱的来学习。过去的八月最忙碌，也非常有成就感，因为我们完成了4场活动，分别是和Tefal 联办的“精明厨房”烹饪、My Flavor赞助的“燕菜造型月饼班”；与Golden Churn 牛油合办的酥皮造型月饼班。每一场都得到很好的反应，其中“精明厨房”邀请到Chef Zeniq及苹果老师联手上阵，现场学员反应异常热烈，课程也在阵阵欢笑声中结束。

作为一种美食，意大利面已经成为世界各地的受欢迎的菜肴，我们邀请了新厨师Alvin 烹调了10道不同口味的意面吃法。原来意大利面真的有很多种，只是种类已经超过500种。这次我们只选用了其中一种，也是最长见的细面。厨师也强调，面好不好吃，制作过程很重要，要先煮熟至“al dente”（意为“咬劲十足”），这意味着面条保持一定的嚼劲而不过度煮熟。煮熟后，可以根据不同的食谱和口味加入各种酱料、蔬菜、肉类或海鲜，以及奶酪和香草等调味品。当然意大利面的种类远不止以上列举的几种，意大利面在不同地区和制造商之间还有许多变体和特色。我们这次配合厨师也把意面以中西方式呈献给大家，所以食谱里除了西式，也可以找到很马来西亚的“mamak”炒面，也有很中式甘香啦啦意面，大家可以好好收藏慢慢学煮。

这期同样有好吃的食谱，Jenny 老师的食谱接地气，简单又好吃，是很受煮妇欢迎的家常菜，这次主题是常在厨房里出现的食材—猪肉碎，把猪肉碎变成一道道好吃的佳肴，大家一起来学。再来Shirley老师也带来了4道传统糕点。糕点向来都是大家的最爱，何时何地都能做来吃，不分节日，如果你也爱，记得收藏食谱。
最后当然要感谢这期的封面人物，跟YB黄思汉的缘分始于MCO ，那时对这位亲切的政治人物印象非常好，深入访问后对他的好爸爸好丈夫的形象再度加分。.
这次访问是希望展现他私下的一面，不谈工作，只谈生活、家庭和孩子，可是聊着聊着最后还是提到自己的政治生涯，看来YB的心离不开支持他的朋友，服务大众就是他的使命啊。祝福他未来更加发光发亮，继续为民服务，政坛生涯更加精彩。

除了忙着筹备烹饪活动，父亲节也是这一期的重头戏。这次访问的对象是三个网红爸爸，他们的共同点是都属于早婚，都活跃于媒体，都爱家庭，都爱孩子，都爱吹水。。Elgy不必多介绍，他把“男人厨房”搞得有声有色，follower日益增加，可喜可贺。鬼马的Jack在北马开了第三家餐厅，美味风采有机会就会拉队捧场。摄影大师Brian Fang私下是一个非常疼爱孩子的爸爸，这和平日工作时认真严肃样子非常不一样。一起来听他们的故事，你绝对身同感受。配合端午节的到来，这期一口气推出10道粽子，其中有传统也有摩登的吃法，大家可以跟着食谱一起做。其中6道也有视频提供，边看边学，肯定比较容易上手。包粽子讲究技巧，购买食材也要留意，例如如何选购粽叶，买什么粽绳比较好呢？煮的过程需要留意什么？这里都一一跟大家分享。    

因为太多读者喜欢娘惹菜，所以这期我们特别分享10道娘惹菜，不同的是，这次的娘惹菜肴是经过改良的味道，是属于厨师蔡秀菱和妈妈联合打造的私房娘惹菜。如果有留意美味风采平台，应该对秀菱并不陌生，她就是我们的娘惹烹饪大赛的冠军得主啊。这位喜欢烹饪的家庭主妇，常把自己的食谱作品参加比赛，也获奖无数，这次她和妈妈一口气呈献了10道菜，过程会发现除了女儿厨艺了得，原来妈妈才是幕后高手。

清明祭祖的糕点真的有很多，清明节祭祖一般会准备小菜或糕点作为贡品。这次选了6道可以在家里制作也比较传统的糕点，对于老一辈的人来说，这些传统糕点是一份甜蜜的记忆，不会随着岁月的流逝而淡去的味觉时光。这些糕点包括发糕、米姑包、芋头糕、豆沙包、红龟粿及糯米鸡。大家可以跟着食谱一起学习，留意视频也会上载在《美味风采》面子书。

吃不完的年菜每次都被遗弃在冰箱里，其实现在的家庭煮妇都很panai, 把剩菜重新包装成为另一道新口味的食谱，你是不是也是其中一个很有创意的？这次 Shirley老师选了一些热门剩菜食材例如腊肠、白斩鸡、烧鸡、烧鸭、肉干等等，把变成好吃的菜肴。当然这些食谱平时也可以尝试煮，不一定有剩菜才动手哦。身边很多朋友过了年也会把年糕也丢了，因为觉得这快硬崩崩的年糕不懂如何处理。其实除了最简单的沾蛋液煎来吃，又或者沾椰丝，还有更多有创意的吃法，家里的大人小孩肯定喜欢。这5道食谱都附有视频，大家可以留意《美味风采》面子书观赏制作过程。3月也是友族同胞斋戒月的开始，我们也在4月推出大家喜爱的马来餐，喜欢的朋友记得游览我们的网站和面子书，观赏更多精彩食谱Video。

这期内容还是很新年，毕竟是华人的大日子，吃很重要，这些菜肴就算过年不煮，平时也可以派上用场，总之过了元宵节，再吃盆菜有何问题？开心就好。所以这次还是有Shirley的10道年菜和梁老师的10道素食菜肴，元宵再来一餐丰盛的也不错。配合新春捞生，这次有来自Dreamax Entertainment的艺人朋友赵洁莹、梁祖仪、刘界辉、Wayne小唐哥和 Kryston温杨助阵，他们好玩又爱吃，餐厅老板知道赵小姐吃素，也安排了几道素食fine dining, 诚意十足。另外还有两位唱新年歌唱到街头巷尾都懂的王雪晶和庄群施，再加上松恒，大家聚集在得福小厨享用围村的盆菜，因为同样都是童星出身，大家聊起来特别有共鸣。

春节是华人最重要的一个日子，也是一家人团聚的日子。春节的重要活动之一就是吃，每年春节，家家户户都要做一些吉祥菜，寓意来年过得更好。每一次在准备新年食谱的时候，厨师都会异口同声地说，哎呀年菜来去都一样啦，都是一些好意头的食材咯，发菜呀，鲍鱼、蚝豉、海参等等，其实肯定离不开这些又贵又有好意头的材料，可是如何把同样食材变成不一样的煮法，对厨师来说就是一个大挑战。所以这期Michael带来的年菜新吃法，绝对新鲜感十足，而且有鱼鸡汤面和甜品，可说是完美的一个套餐，大家可以好好收藏。另外我们也找张婉娟老师带来两个素食套餐，分别为小家庭和大家庭而准备，大家不必头疼过年要煮什么呀。

叮叮当，叮叮当，铃声多响亮，圣诞节要到咯。
我对圣诞节其实又爱又恨，喜欢这节日的温馨，喜欢它祥和的气氛、喜欢好听的圣诞歌，喜欢那些璀
璨的布置，但是一听到圣诞歌曲，就表示杂志忙碌的日子就要开始。
年尾很忙，工作排山倒海的来，除了为节日食谱做准备，我们也必须在一个月内把几期的内容赶出来不然就无法收工过年咯。12月的内容当然离不开圣诞甜品和菜肴，再来有8道的特色汤圆，传统中吃出意。这次配合冬至，邀请厨师Shirley Ho和素食老师张婉娟各别示范四道汤圆的新吃法。
尤其在馅料和外形上都下足心思，大家可以一起学着做，过一个特别的冬至。
跟往年不一样的是，我们12月就开始介绍年饼，方便大家提早做了可以送给亲友。值得一提的是，无论是圣诞蛋糕、年饼或汤圆，我们都有拍摄视频，都会安排近期在《美味风采》面子书和网站播出咯，大
家敬请密切留意啦。
最后祝大家圣诞节快乐。
   CHIEF EDITOR 主编 : Sammi Tiong 张心蜜

华人都爱猪脚，认同吗？在华人世界中，猪蹄是经常被人食用的部位之一，有多种不同的烹调做法。猪蹄也含有丰富的胶原蛋白质，脂肪含量也比肥肉低，这次选了10道猪脚食谱，有传统也有创新，大家可以依据自己喜好来烹煮哦。

10月的封面是大有来头的Professor Dato Chef Zam，大家可能对他有点陌生，他在马来界可是名气响当当的名厨，《美味风采》非常光荣可以有机会登门访问，也从这次访谈中了解了他一生奋斗史，证明人只要不放弃自己，上天自然给你机会。喜欢面食的朋友有福啦，这期10道简易家常的面食煮法，绝对值得收藏，不要只会炒米粉了，偶尔改变吃法也不错噢。

娘惹菜的受欢迎程度，一直从我们的杂志销售量看得到。所以这期我们再一次邀请厨师示范10道好吃的娘惹料理。不同的是，不同的老师有不一样的煮法，相信大家都乐于学多几个不同的烹调方式吧。10道菜肴中其实有传统也有加入了创新的元素，小编对榴莲饭和乌达糯米鸡最感好奇，到底这些菜色的味道是如何呢？有机会大家不妨尝试做，再分享给编辑部知道好吗？
踏入9月，表示靠近年尾的时候了，编辑部也开始着手准备着年尾的圣诞和新年菜肴。或许你觉得太快了，其实杂志永远比别人走快几步，你在过中秋，我们已经在过年。有兴趣煮年菜的商家们，记得联络我们编辑部，我们肯定会把最好的讯息带给读者。

在经济不景气加上面对通货膨胀情况下，万物价格通通涨，《美味风采》也为此推出了省钱料理——碟头饭，让大家吃得饱也吃得好。“碟头饭”就是先把白饭装在碟上，炒好的菜或肉铺在饭面上，如菜远排骨饭、豉椒鲜鱿饭等，也有人称为盖浇饭。随着城市节奏日加快，方便快捷的特性使它逐渐被更多人喜欢。喝一口汤再来一口饭，简简单单又一餐。平时不懂煮什么，碟头饭真的是不错选择哦。
中秋节要到了，我们提早在这期就推出月饼食谱，让大家可以提早跟着食谱学做，无论是自己享用或送给亲友，都有充分时间准备。
最后祝福大家生活愉快，下厨开心。       

主编 : Sammi Tiong 张心蜜

这期很特别，因为配合7月的《大马美味市集2022》而设计的有趣封面，邀请的都是目前人气网红老师一起上阵，大家敬请留意最新的烹饪行程表，还没报名的，赶紧把握机会，其中苹果老师和Vanessa老师
特地远道而来，你怎么能不支持？
这期的内容也是非常丰富，喜欢排骨的朋友，真的要好好收藏。排骨的吃法千变万化，这次我们选了其中10道热门的来分享，煮妇们每天学一道，肯定天天都有好菜上桌。

6月适逢父亲节，我们也找来份量十足的林德荣担任封面人物，而且也邀请了儿子Lucas及太太Veron友情上阵，让整个拍摄锦上添花。拍摄花了接近大半天的时间，从化妆到拍摄都非常细心。这次拍摄的地点是在林德荣自家的餐厅“小龍冰室”，摄影师Brian也预早到现场物色景点，出来效果果然不然大家失望，充满电影feel的照片和封面，是《美味风采》另一次大胆的尝试。
当然我们还是有好吃的食谱，这期依然有客家籍贯菜、颜值高的免烤布丁甜品、米奇瓜的鸡胸肉新吃法以及张婉娟的素粽，大家买一本回家，肯定获益满满。最后祝大家父亲节快乐，最重要身体要健康。

五月是温馨的月份，配合母亲节，这期的内容都会围绕着妈妈为主题。这次的主打食谱虽然没有母亲节大餐，但我们邀请了Jenny和张婉娟老师带来了丰盛的月子餐，包括荤食和素食各10道，让准妈妈们不必为了千篇一律的月子餐而显得枯燥，坐月料理也可以有很多变化很丰富哦。
这期编辑部也配合母亲节精心策划了一个特别的封面拍摄，我们把目前当红的3位网络妈妈召集来上封面了。
喜欢烘焙或烹饪的朋友，肯定对黄妈妈、Sabrina和Jacqueline老师一点都不陌生。她们不但活跃于自己的网页，也因为直播累积了不少的人气，粉丝更是超级多。
《美味风采》因为长期跟3位妈妈的合作，这次就索性把妈妈打造成不一样形象出现，让大家眼前一亮，原来素人妈妈也可以变明星噢。

4月也是友族斋戒月的开始，在这段时间华人也会凑热闹，逛一逛傍晚就开始在街边摆档的斋戒月美食市集，真的可以在这里找到很多好吃的食物哦，尤其是马来糕点。
你们心目中最好吃的马来糕点是什么呢？也因为开斋节的到来，这期也有6道非常受欢迎的糕点，大家记得收藏。
这期的籍贯菜是潮州菜。潮菜以其“清而不淡，素而不斋，鲜而不腥，嫩而不生，肥而不腻”等特有风味和口感，赢得众口认同，成为饮誉海内外的菜系。而潮菜不论是选材、配料、做法、吃法都有一套独特的解释，它与潮汕的历史文化息息相关，它糅合了太多潮汕文化的因素。如果你也爱潮菜的独特风味，不妨选其中几道来学煮，相信你也会喜欢这味道。
“传统娘惹美食大赛”已经正式公开报名，是时候挑战自己的厨艺和勇气，详情可以翻阅第4-5页，来了解更多详情，也可以拨打010-2203729询问哦。

这期《美味风采》有幸邀请到已茹素近七年的成功集团创办人丹斯里陈志远成为封面人物。茹素近七年的丹斯里表示，吃素后收获最大不仅是身体健康，头脑也更清晰敏锐，心灵亦更富足了。
这次采通过访也非常幸运的尝试到多道丹斯里与总厨共同设计创意素食，不仅营养丰富且低碳环保，呈献出健康与美味兼具的中西美食荟萃。。
上一期开始我们增设了一个籍贯菜专栏，首炮是广西菜，接着我们有大家都喜爱的广东菜。广东顺德菜一向都是以天然食材入肴，清润滋养为主，各款菜式烹调方法丰富多彩，这次的8道菜跟着做，让你吃出粤菜真风味。
最后提醒大家，美味风采的线上烹饪比赛又卷土重来啦，这次是联合最近城中火红的KC & Co娘惹餐厅一起联办《传统娘惹美食网络争霸赛》，详情请留意我们的面子书和网站。
最后祝福大家身体健康，瘦身成功。

这次除了年菜，也刚好遇到二月的情人节，所以我们也配合节日找了Jacqueline老师弄了四道甜滋滋的蛋糕甜点，非常适合新手学了送给伴侣做为情人节礼物。
配合过年，这次的封面非常应景，Orange 陈慧恬、Rickman 谢承伟 、Gary 叶俊岑 及Pauline陈俐杏，四
位来自八度空间的艺人来跟《美味风采》读者拜年啦。
他们除了接受访问，也亲自拍摄一小段视频恭祝大家新年快乐，真的非常感谢。
在新的一年我们也开始了一个全新单元“籍贯菜”，首炮就是美食寻根与文化传播工作人瓏夫@梁镱砾带给
大家喜爱的广西菜。在接下来的几期也会陆续推出广东、福建、福州菜肴，大家记得留意哦。
最后恭祝所有《美味风采》读者虎年行大运。

当然我们少不了年菜食谱。这次同样邀请合作多年的厨师Shirley Ho ，为我们示范在家也能煮好吃的轻便年菜。
在经济不景，能省则省的情况下，还是不能缺少好意头的年菜，就算没有昂贵的食材，那份诚意和心意一定要有啊。跟着厨师的食谱来学，肯定让家人都满意。
初一、十五都要吃素的朋友，这期有10道来自张婉娟老师的素食年菜。张老师的年菜口味丰富，从简单的家常小菜到新颖的手工菜都一一展示，不爱吃肉的非素食者当
然也可以学了摆上桌。
新的一年，除了纸本有多道年菜奉上，我们在网络上也会上载多达30道的年菜视频。就让我们以灵活巧妙手法来迎接虎年吧。最后祝大家虎年行大运，恭喜恭喜。

这期的圣诞餐是采用了很受大众欢迎的空气炸锅Air Fryer，教你做出好吃颜值又高的圣诞大餐。对于喜欢在家做饭的人心目中，Air Fryer这厨房家电已经变成了神一般的地位。目前市场上可以找到各种大小、类型、价位的空气炸锅；根据需求和预算，提供了很多选择。如果你家里一个空气炸锅，不妨参考这期的10道好吃西餐，让你在家也能轻松准备圣诞大餐。

这期的名人上菜有大家熟悉的美厨女声曾曼文。大家肯定对她不陌生，除了在Astro的名曲经典大赛看过她，最近也常在《美味风采》的直播室出现。配合Astro最新的节目《经典煮题曲》，分享多道“创意养生食谱”，
大家留意播出的时间啦。
这期开始我们会增加了一个专栏“地中海料理”，营厨Marco Lo卢思伟一次过分享3道地中海料理，他也表示饮食模式不单止是一种饮食方式，更加是一种生活态度，让我们真正得到心灵上的富足。
距离农历新年已经不超过100天的时间，大家做好准备迎接新的一年了吗？《美味风采》也会在年尾举办更多的活动，记得留意面子书公布详情啦。

这次的主题食谱，我们找了特约厨师 Shirley Ho 带来10道马铃薯的家常吃法。马铃薯是全球第四大重要的粮食作物，它的做法也是千变万化，从炒、煎、炖、烤到凉拌都适合。喜欢马铃薯的朋友，记得收藏。
疫情虽然暂缓，但是还是要做足SOP，记得好好照顾身体。
踏入10月，祝福大家十全十美。

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“烹饪良师．美食地图”，权威大马饮食月刊，每期特别企划不同主题佳肴食谱之外；也带大家走遍国内外介绍美食好去处。 Oriental Cuisine is an authoritative food guide with superb coverage of cooking specialists and food outlets. Each issue has a specific theme and recipe. Famous restaurants and eateries in various parts of the country are also featured.

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Oriental Cuisine Magazine - July 2020

Oriental Cuisine Magazine - July 2020

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