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

  1. 把叻沙酱料和清水混合均匀后煮滚。
  2. 转小火后焖煮5-10分钟,加入椰浆继续搅拌至煮滚。
  3. 把材料B放进碗中,倒上叻沙酱汁,反复沥干3-4次。
  4. 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

  1. Add laksa paste and water into pot and stir until it is well mixed. Bring to a boil.
  2. Lower the heat and allow it to simmer for 5-10mins. Add coconut milk and continue to stir until boil.
  3. Place ingredients B into a bowl and pour the laksa gravy over the ingredients. Drain out the gravy repeatedly for 3 to 4 times.
  4. Garnish with ingredients C and serve.

 

 

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

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