青瓜配猪肉虾米酱
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
- 在平底锅中加热清油。
- 加入三层肉丁油炸至全熟,捞出沥干待用。
- 加入干虾米油炸至金黄色,捞出沥干待用。
- 保留2大匙清油,把蒜头炒香,加入糖继续加热至溶化。
- 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。
- 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
- Heat up cooking oil in a pan.
- Add diced pork belly and deep-fry until cooked through. Drain and set aside.
- Add dried shrimp and deep-fry until golden brown. Remove from oil and set aside.
- Reserve 2 tbsp of cooking oil to saute garlic until fragrant, add sugar and cook until dissolved.
- Add fish sauce, black pepper, water and chilli padi, reduce to low heat and simmer for 20mins until caramelised.
- Add fried pork belly and dried shrimp to fry together for another 3-5mins. Serve with fresh cucumber strips.
TEXT 若昕 PHOTOS Kin@Say Cheese Studios
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