材料

蚝豉200克,洗净沥干
蒜头16瓣,炸至金黄色
烧腩肉100克
香菇8朵,泡发
生菜400克,切块
生姜3片
清水800毫升
生粉1大匙,混合3大匙清水

调味料

蚝油2大匙
鸡粉1小匙
生抽2小匙
糖1小匙
胡椒粉少许
麻油少许
花雕酒2大匙

做法

  1. 把生菜用少许盐清炒至稍微熟软,取出待用。
  2. 热油,把姜片蚝豉和烧腩肉一起煎至金黄色。
  3. 加入花雕酒、清水、香菇和调味料,小火焖煮30分钟至汤汁收干2/3。
  4. 用生粉水勾芡,淋在炒好的生菜上即可。

Braised Dried Oyster with Garlic and Iceberg Lettuce

Ingredients

200g dried oyster, rinse and drain
16 cloves garlic, fried until golden brown
100g roasted pork belly
8 shiitake mushrooms, soaked
400g lettuce, cut into pieces
3 slices ginger
800ml water
1 tbsp starch, mixed with 3 tbsp of water

Seasoning

2 tbsp oyster sauce
1 tsp chicken powder
2 tsp light soy sauce
1 tsp sugar
a pinch of pepper
a little bit of sesame oil
2 tbsp Huadiao wine

Method

  1. Stir-fry lettuce with dash of salt until it is slightly cooked and soft.
  2. Heat oil, fry ginger slices, dried oyster and roast pork belly until golden brown.
  3. Add Huadiao wine, water, mushrooms and Seasonings, simmer for 30mins over low heat until gravy is reduced by 2/3.
  4. Thickening with starch mix and pour it over cooked lettuce.
食谱提供
玉楼 Jade Restaurant
The Fullerton Hotel Singapore, 1 Fullerton Square
6877 8188

菜肴示范
梁志贤 Leong Chee Yeng
餐馆行政总厨
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TEXT 若昕 PHOTOS Kin@Say Cheese Studios