材料

三层肉200克,切小丁
干虾米200克
蒜头50克,切碎
糖150克
鱼露100克
黑胡椒粉10克
清水200克
指天椒5个
清油150克
日本青瓜2条,去皮去籽,切条

做法

  1. 在平底锅中加热清油。
  2. 加入三层肉丁油炸至全熟,捞出沥干待用。
  3. 加入干虾米油炸至金黄色,捞出沥干待用。
  4. 保留2大匙清油,把蒜头炒香,加入糖继续加热至溶化。
  5. 加入鱼露、黑胡椒、清水和指天椒,转小火焖煮20分钟至焦糖化。
  6. 加入炸好的三层肉丁和干虾米,翻炒3-5分钟,搭配青瓜条享用即可。

Caramelised Pork & Dried Shrimp Dip with Cucumber

Ingredients

200g pork belly, diced
200g dried shrimp
50g garlic, minced
150g sugar
100g fish sauce
10g black pepper powder
200g water
5 chilli padi
150g cooking oil
2 Japanese cucumber, peel, deseed and cut into strips

Method

  1. Heat up cooking oil in a pan.
  2. Add diced pork belly and deep-fry until cooked through. Drain and set aside.
  3. Add dried shrimp and deep-fry until golden brown. Remove from oil and set aside.
  4. Reserve 2 tbsp of cooking oil to saute garlic until fragrant, add sugar and cook until dissolved.
  5. Add fish sauce, black pepper, water and chilli padi, reduce to low heat and simmer for 20mins until caramelised.
  6. Add fried pork belly and dried shrimp to fry together for another 3-5mins. Serve with fresh cucumber strips.
食谱提供
Pho Street
www.phostreet.com.sg

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

更多食谱,请看最新一期的《优1周》!