Malaysia Style Cantonese Cuisine
马来西亚式粤菜
——Mr. Lam Hock Hin, Executive Chinese Chef from Hilton Kula Lumpur, the Guest Chef of Hilton Beijing Wangfujing, Defines a Perfect Combination of Malaysian and Cantonese Style
来自马来西亚吉隆坡希尔顿的行政中餐大厨林福兴先生，客座北京王府井希尔顿酒店，将马来西亚风情与粤式菜肴完美结合

This time Grand Hotels and the shooting crew of You Are the Chef come all the way to Hilton Beijing Wangfujing, to present a feast of Cantonese cuisine. As a very creative chef, Chef Lam never finds himself limited by ordinary cuisine and ingredients; instead he always manages to meet the needs of different levels, different tastes of customers required. Chef Lam draws inspiration from within and from preparations created by his peers to revolutionize Chinese cuisine. With artful presentations and his years of experience, he makes it all look effortless. "I try never to rest on my laurels, and constantly seek new ways to delight my guests by keeping my menu on the cutting edge," said Chef Lam. In this episode we’ll learn a Malaysia's style Cantonese dish from Chef Lam Hock Hin, Butter milk prawns with golden egg thread.

Hilton Beijing Wangfujing
Hilton Beijing Wangfujing sets the standard for modern comfort. Designed as a chic and intimate, lifestyle hotel, featuring 255 guestrooms including 58 suites, the hotel is ideally located on Wangfujing Street, one of Beijing’s most prestigious addresses. The property provides easy access to the city’s prominent commercial and cultural centers, and is a short walk from many major tourist and shopping attractions. Gourmets can also enjoy various styled contemporary delicacies in the restaurants or lounges in the hotel.

Butter Milk Prawns with Golden Egg Thread

Ingredients: Sea Prawns Peeled, Curry Leaves, Hot Chili, Salt, Sugar, White Pepper, Chicken Powder, HK Flour, Egg, Unsalted Butter, Evaporated Milk, Chicken Powder, Egg Yolk, Oil

Method:
Method of cooking egg silk
1. Get 3 egg yolk into a container, stir well    
2. Melt unsalted butter in the wok. About 50 degree    
3. Slowly pour egg yolk into the butter oil and then quickly stir it till it became silk position 
4. Drain it by strainer and then press it to make sure the egg silk are no too greasy   
5. Get few pieces of tissue to absorb the extra oil    
6. Keep it into oven( about 80 degree) for about 1 hour    

Method of preparing           
1. Get the marinated prawns into a container          
2. Add beaten egg into the prawns and then mix well with the HK flour     
3. Heat up cooking oil, fried prawns till crispy and then drain it out the extra oil  
4. Melt unsalted butter into wok, add curry leaves, hot chili and seasoning with salt, sugar and chicken powder.          
5. Add evaporated milk then quickly stir it until it become sticky and creamy, then straight away add the crispy prawns into the sauce          
6. Mix well and then sprinkle the egg silk on the surface of the prawns.     
7. Served

If you are a big fan of Cantonese cuisine and also interested in Malaysian flavor, you’ll have to give it a try to make it at home. Four other delicious dishes are Honey glazed free range chicken cubes with crispy ginger, Seared Canadian cod with Cointreau orange sauce, Black pepper beef with curry leaves, Chilled Aloe Vera with lemon glass jelly flavored with Lime sorbet, all demonstrate endless charm of the Malaysia style Cantonese Cuisine.

    此次《大酒店》杂志和《洋厨房》节目的工作人员们不远千里来到了北京王府井希尔顿酒店，与林福兴先生一起为观众和读者们呈现无限风情的粤菜盛宴。林福兴先生是一位具有十足创意的厨师，不会被固有的菜式和食材所束缚，为了满足不同顾客的口味，并且让喜爱美食的食客们大饱口福，林福兴先生和他的团队不断地推陈出新，且常有革命性的惊喜创新。林福兴先生有着敏锐的艺术感和丰富的烹饪经验，林福兴先生这样评价自己：“我从来不会固步自封，哪怕是在不工作的时候，我会不断寻求新的烹饪方法来挑战自己和取悦我的客人”。本期读者们能够向林福兴先生学做一道马来西亚式粤菜——金丝奶油虾。

北京王府井希尔顿酒店
    北京王府井希尔顿酒店为客人提供现代化的舒适感受。酒店共有255间设计典雅别致的豪华客房，其中包括58间套房。酒店地处北京文明遐迩的繁华闹市区王府井大街，藏身王府井澳门国际品牌中心，毗邻众多旅游景点及购物中心，占尽城市商业及文化中心的绝佳位置。喜好品味佳肴，遍尝美酒的美食家可于酒店内各个环境雅致的餐厅或酒廊落座，品尝各式当代美食。

金丝奶油虾

原料：海虾、咖哩叶、小辣椒、细盐、白糖、胡椒粉、鸡精粉、生粉、鸡蛋、淡牛油、生奶、
      蛋黄、油

烹饪方法：
一、 蛋丝的制作方法
1.把三个蛋黄放在器号皿中，搅拌。
2.融化牛油，大约50度。
3.慢慢把蛋黄倒入牛油，然后快速搅拌它，直到它们变得均匀。
4.用过滤器来除掉其中的水分，然后挤压它确保蛋丝不至于太油腻。
5.用几张纸巾吸出多余的油。 
6.将蛋丝放入烤箱，温度调至80度，烘烤大约一小时 。
二、制作方法
1.把腌制好的虾放进器皿中
2.在虾中加入已打好的蛋，然后加入生粉混合
3.加热食用油，热炒虾直至变得香脆，然后去除多余的油
4.在铁锅中将奶油融化，加入咖喱叶，辣椒，盐，糖和鸡精调味。
5.加入生奶然后迅速搅拌它直到它变成粘稠滑腻，马上把脆虾放入酱汁中
6.炒匀，然后把蛋丝洒在虾的表面
7.完成 

    既喜欢粤菜又对马来西亚风味有兴趣的朋友，可以根据这些制作步骤，在家自己尝试。另外还有其他四道美味的菜肴：蜜抽子姜鸡、君度酒渔家煎鳕鱼、干香黑椒牛仔粒、香茅青柠冻，均体现了马来西亚式粤菜的无穷魅力。