清蒸竹蚌
4人份

材料A
清油2大匙、蒜头4瓣（去皮，切碎）
指天椒2-3个（切碎）
20克姜末、腌橄榄½杯（切碎）
豆豉½杯（切碎）、糖2大匙

材料B
竹蚌4个（洗净，切小块）
橄榄油2大匙
青葱3棵（切细丝）

做法

  1. 用中火加热平底锅。加入清油，把蒜茸和指天椒碎炒香至蒜茸呈浅棕色。
  2. 加入剩余材料A一起翻炒3-4分钟。取出放凉。
  3. 取1大匙炒香的材料A，各放在1份竹蚌上。
  4. 用大火蒸3分钟后，撒上青葱丝。
  5. 加热橄榄油至微微冒烟，洒在青葱丝上即可。

 

Steam Bamboo Clams
serves 4

Ingredients A
2 tbsp cooking oil
4 cloves garlic (peel and mince)
2-3 chili padi (chopped)
20g minced ginger
½ cup preserved Chinese olive (chopped)
½ cup preserved Chinese black beans (chopped)
2 tbsp sugar
Ingredients B
4 bamboo clam (clean and cut into small pieces)
2 tbsp olive oil
3 stalks spring onion (julienne)

Method

  1. Heat up a pan over medium fire. Add in cooking oil. Saute garlic and chili till garlic turns light brown.
  2. Add the rest of Ingredients A and stir-cook for 3-4 mins. Remove and leave to cool.
  3. Place 1tbsp of cooked Ingredients A on each clam.
  4. Steam over high heat for 3mins. Place spring onions on clams.
  5. Heat up olive oil till smoking point. Drizzle hot olive oil onto spring onions and serve.

 

[stextbox id=”profile”] 食谱提供: Cornerstone
地址：1380 Ang Mo Kio Ave 1, Bishan Park 2
电话：6554 7230
示范厨师: Chef KT Yeo, Sam Tan
Executive Chef and Executive Pastry Chef
餐馆主厨及餐馆糕点主厨[/stextbox]

更多详情刊载于491期（2015年5月3日出版）