1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/湄公河鴨版雞肉拉普rich600338<blockquote class="wp-embedded-content" data-secret="cenpuHPUWa"><a href="https://marcwiner.com/zh-hant/ji-rou-la-pu/">湄公河鴨版雞肉拉普</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/ji-rou-la-pu/embed/#?secret=cenpuHPUWa" width="600" height="338" title="湄公河鴨版雞肉拉普 — Marc Winer" data-secret="cenpuHPUWa" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2023/12/Lap-poulet-en-tete-750x563.jpeg600450這道食譜完整取自現已關閉的「湄公河鴨」部落格，後來該網站也停止續用網域名稱。我曾試著聯絡 Phil，卻始終沒有成功… 稍微搜尋了一番後，我總算找回這份食譜和照片，並因為官方群組裡有成員惋惜它的消失，便將內容整理後發佈在這裡留存。您也可以在他的 YouTube 頻道找到部分食譜，雖然已經很久沒有更新了。我保留了原始文字，並補上我慣常加入的食材說明段落，也把食譜敘述稍微簡化，讓整體更「精簡」。因此，以下文字幾乎就是當年湄公河鴨網站上的原貌，祝您下廚愉快！https://marcwiner.com/zh-hant/ji-rou-la-pu/zh-hant雞肉拉普－湄公河鴨印尼主菜1030403人份2 雞腿2 紅蔥頭，切片1 根 香茅3 小辣椒，切碎3 湯匙 生糯米3 湯匙 雞高湯0.5 湯匙 魚露4 湯匙 青檸汁1 茶匙 鹽2.5 湯匙 魚露1/3 小黃瓜幾片生菜80 克 綠豆幾片薄荷葉250 克 生糯米7https://marcwiner.com/wp-content/uploads/2023/12/Lap-poulet-en-tete.jpegMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400