家乡味叻沙
材料
大虾6只，去壳
夏威夷果2杯
新竹米粉1块
干辣椒½杯
新鲜辣椒3根
红葱头6粒
蒜头3粒
酿豆腐3片
豆芽1杯
叻沙叶1大匙
虾酱膏1大匙
鱼露1小匙
鱼丸5粒
香茅1根
香菜1根
椰浆1杯
做法
- 把虾壳煎出油，取出虾壳，和清水煮成高汤待用。
- 用虾油把虾煎香待用。
- 用搅拌机把夏威夷豆、干辣椒、新鲜辣椒、红葱头、蒜头、虾酱膏、香茅打成叻沙酱料，用平底锅炒香。
- 用虾汤把酿豆腐和鱼丸煮熟，加入豆芽、椰浆和炒香的叻沙酱料，煮滚成叻沙汤汁。
- 把米粉炸香，淋上叻沙汤汁，缀以叻沙叶即可。
Hometown Laksa
Ingredient
6 prawns, seperate flesh and shell
2 cups macadamia nuts
1 piece bee hoon
1⁄2 cup dried chili
3 fresh red chili
6 shallots
3 garlic
3 pieces stuffed tofu
1 cup bean sprouts
1 tbsp laksa leaves
1 tbsp shrimp paste
1 tsp fish sauce
5 fish balls
1 lemongrass
1 coriander
1 cup of coconut milk
Method
- Pan-fry shrimp shell infuse into shrimp oil. Boil shrimp shell into soup.
- Use shrimp oil to pan-fry shrimp, set aside.
- Use a blender to blend macadamia nuts, dried chili, fresh chili, shallots, garlic, shrimp paste and lemongrass into a laksa paste, pan-fry till fragrant.
- Use shrimp shell soup to cook stuffed tofu and fish balls, add bean sprouts, coconut milk and laksa paste, bring to a boil.
- Fry rice noodles, pour over laksa broth and sprinkle with laksa leaves.
蚝煎盖饭
材料
鸡蛋3个，打散
油麦菜1棵
生蚝肉8粒
酱油1小匙
味醂1小匙
清酒1小匙
豆腐乳1块
洋葱1/4个，切丝
白饭1碗
青葱1根，切圈
海苔丝1大匙
七味粉1小匙
做法
- 把酱油、味醂、清酒、豆腐乳和洋葱丝放进平底锅，加入生蚝肉小火炖煮，然后加入油麦菜。
- 淋上蛋液，加盖焖煮20秒。
- 把菜淋在白饭上，缀以青葱、海苔丝和七味粉即可。
Oyster Omelette Rice Bowl
Ingredient
3 eggs
1 Romaine lettuce
8 raw oysters
1 tsp soy sauce
1 tsp mirin
1 tsp sake
1 cube fermanted bean curd
1/4 onion, shredded
1 bowl of cooked rice
1 spring onion, sliced
1 tbsp seaweed
1 tsp shichimi
Method
- Put soy sauce, mirin, sake, fermanted bean curd and onion into a shallow pot, add raw oysters and slow cook, add romaine lettuce.
- Pour in beaten egg and cover to simmer for 20 seconds.
- Drizzle over cooked rice, garnish with spring onion, seaweed and shichimi.
食谱提供及示范
台湾名厨 詹姆士
TEXT 若昕 PHOTOS StarHub
更多食谱，请看最新一期的《优1周》!