母亲节食谱
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
- 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。
- 加入剩余材料A一起翻炒3-4分钟。取出放凉。
- 取1大匙炒香的材料A,各放在1份竹蚌上。
- 用大火蒸3分钟后,撒上青葱丝。
- 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
- Heat up a pan over medium fire. Add in cooking oil. Saute garlic and chili till garlic turns light brown.
- Add the rest of Ingredients A and stir-cook for 3-4 mins. Remove and leave to cool.
- Place 1tbsp of cooked Ingredients A on each clam.
- Steam over high heat for 3mins. Place spring onions on clams.
- Heat up olive oil till smoking point. Drizzle hot olive oil onto spring onions and serve.
- 老母鸡鲍鱼汤
- 石斑鱼米线
- 香炸红豆芝麻球
- 八宝椰浆布丁
[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)