江鱼仔叁巴臭豆
2-3人份

材料
江鱼仔干100克(洗净)
红葱头片30克
蒜茸1小匙
巴拉酱1大匙
叁巴辣椒酱1大匙
臭豆30克(汆烫)
酸柑汁1小匙

调味料
盐、胡椒、糖和鸡精粉少许
装饰料
酸柑片适量
红辣椒丝少许

做法

  1. 热油,把江鱼仔炸香待用。
  2. 低温煎香红葱头片和蒜茸,加入巴拉酱和叁巴辣椒酱稍微翻炒。
  3. 加入炸好的江鱼仔、臭豆和酸柑汁翻炒均匀,加入调味料。
  4. 缀以酸柑片和红辣椒丝即可。

 

Sambal Ikan Bilis
(Chili Anchovies with Bitter Bean)
serves 2-3

Ingredients
100g dried anchovies (rinse)
30g shallot slices
1 tsp minced garlic
1 tbsp balacan chilli
1 tbsp sambal chilli
30g bitter bean(blanched)
1 tsp calamansi juice

Seasoning
some salt, pepper, sugar
chicken powder to taste
Garnishing
some sliced calamansi
some shredded red chilli

Method

  1. Deep-fry dried anchovies and set aside.
  2. Sweat shallot slices and minced garlic together over low heat. Add in balacan and sambal chilli and cook briefly.
  3.  Add in fried anchovies, bitter bean and calamansi juice. Toss well. Add in seasoning.
  4. Garnish with calamansi and red chilli.


 
[stextbox id=”profile”]食谱提供:
Crowne Plaza Singapore
地址:75 Airport Boulevard #01-01
电话:6823 5367
示范厨师:
谭国立Chef Andrew Tharm
行政总厨 Executive Chef[/stextbox]

更多详情刊载于483期(2015年3月8日出版)