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

  1. 把虾壳煎出油,取出虾壳,和清水煮成高汤待用。
  2. 用虾油把虾煎香待用。
  3. 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。
  4. 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。
  5. 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

  1. Pan-fry shrimp shell infuse into shrimp oil. Boil shrimp shell into soup.
  2. Use shrimp oil to pan-fry shrimp, set aside.
  3. 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.
  4. Use shrimp shell soup to cook stuffed tofu and fish balls, add bean sprouts, coconut milk and laksa paste, bring to a boil.
  5. 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

  1. 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。
  2. 淋上蛋液,加盖焖煮20秒。
  3. 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

  1. Put soy sauce, mirin, sake, fermanted bean curd and onion into a shallow pot, add raw oysters and slow cook, add romaine lettuce.
  2. Pour in beaten egg and cover to simmer for 20 seconds.
  3. 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》!