酱包食谱
新加坡叻沙
2-3人份
材料A
叻沙酱料100克
清水700毫升
椰浆150毫升
材料B
新鲜蚶肉50克
煮好的粗米粉500克
豆芽菜50克(汆烫)
材料C
鱼饼1个(切片)
鲜虾100克(去壳)
干叻沙叶1克
做法
- 把叻沙酱料和清水混合均匀后煮滚。
- 转小火后焖煮5-10分钟,加入椰浆继续搅拌至煮滚。
- 把材料B放进碗中,倒上叻沙酱汁,反复沥干3-4次。
- 缀以材料C即可。
Singapore Laksa
serves 2-3
Ingredients A
100g laksa paste
700ml water
150ml coconut milk
Ingredients B
50g fresh cockle flesh
500g cooked thick bee hoon
50g bean sprouts (blanched)
Ingredients C
1 fish cake (sliced)
100g fresh prawns (peeled)
1g dried laksa leaf
Method
- Add laksa paste and water into pot and stir until it is well mixed. Bring to a boil.
- Lower the heat and allow it to simmer for 5-10mins. Add coconut milk and continue to stir until boil.
- Place ingredients B into a bowl and pour the laksa gravy over the ingredients. Drain out the gravy repeatedly for 3 to 4 times.
- Garnish with ingredients C and serve.
- 米暹酱蒸金目鲈
- 咖喱鸡
- 汤汁米暹
- 马来卤面
[stextbox id=”profile”]食谱提供:
Toast Box
部分食谱设计及示范:
名厨冯洱迅(chef)
Celebrity Chef Pung Lu Tin
珍辉阁Tim Palace
地址:SAFRA Club Toa Payoh #03-01
电话:6253 5515[/stextbox]
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