by kk Lau | Jul 30, 2019 | 食谱馆 Recipe
佛砵材料: 300g芋头50g澄面粉，加入50ml滚水快速拌匀至熟40g猪油½小匙盐30g白奶油½小匙发粉¼小匙五香粉½小匙糖4杯炸油馅料: 5大匙油100g葱头仔茸1大匙蒜茸3大匙虾米，浸软，舂碎2支香茅，取嫩部位，舂碎1大匙辣椒糊1大匙肉类咖喱粉200g鸡胸肉，切粗粒100g臭豆，略切碎1条红辣椒，切粗粒1粒洋葱，切粗粒调味料: ½小匙盐½大匙糖适量生菜和炸过的米粉，装饰用做法 佛砵：把芋头蒸熟至松软，加入其余佛砵材料一起拌匀搓至幼滑，放入冰箱冰冷约2小时。 取出分成10份，搓圆，放入冰箱冰冷约½小时至略硬。 取出，手沾上木薯粉，捏成小杯形，放入热油里，用中小火炸至金黄色，捞起，滤干油，待用。 馅料：烧热油，爆香葱头仔和蒜茸，加入虾米爆香，加入香茅、辣椒糊和鸡肉炒香，加盖转小火煮2分钟。 加入调味料、臭豆、红辣椒和洋葱炒匀至香，盛在炸好的佛砵里。 摆在碟里，放上炸米粉和生菜装饰即可。 YAM BASKET 300g yam50g teng mien flour, mixed with 50ml hot boiling water until just cooked40g pork lard½ tsp salt30g shortening½ tsp baking powder¼ tsp five spice powder½ tsp sugar4 cups oil for deep-fryingFILLING 5 tbsp oil100g chopped shallots1 tbsp chopped garlic3 tbsp dried shrimps, soaked and chopped2 stalks lemongrass, tender white part only1 tbsp chilli boh1 tbsp meat curry powder200g chicken breast meat, diced100g petai, diced1 red chilli, diced1 onion, dicedSEASONING ½ tsp salt½ tbsp sugarSome lettuce and fried meehoon, for decoration METHOD Yam basket: Steamed yam until cooked and soft. Combine with other ingredients and mix until smooth. Chill in the fridge for about 2 hours. Remove and divide into 10 portions and round up. Chill in the fridge for about ½ hours until slightly firm. Remove yam dough from fridge, dust hands tapioca flour and shape yam dough into small bowl. Deep-fry in hot oil with medium low heat until golden brown. Dish and drain. Set aside. Filling: Heat up oil, saute chopped shallot and garlic until aromatic. Add in dried shrimps and saute until fragrant. Add in lemongrass, chilli boh, chicken and stir-fry until aromatic. Cover with lid and stir-fry at low heat for 2 hours. Add in seasoning, petai, red chilli, onion and stir-fry until fragrant and well mixed. Dish into the fried yam baskets. Arrange onto serving platter and decorate with fried meehoon, lettuces....
by kk Lau | Jul 30, 2019 | 食谱馆 Recipe
脆浆 2大匙面粉 2大匙粟粉 ½小匙发粉 ¼小匙盐 3大匙油 100-120ml水材料 2条茄子，约500g，切块 3杯炸油 1大匙蒜茸 1小匙姜碎 3条指天椒，切粒 1条红辣椒，切碎 1大匙九层塔碎汁料(拌匀) 3大匙泰国辣椒酱 1大匙番茄酱 1大匙辣椒酱 1大匙白醋 1小匙糖 ¼小匙盐 2大匙水 适量九层塔叶，装饰用做法 脆浆：将材料中的面粉、粟粉、发粉和盐拌匀，加入油拌匀，才加入水拌匀匀成脆浆，待用。 把茄子块放入脆浆里拌匀，放入热油里炸至金黄色，捞起滤干油，待用。 留油1大匙，放入蒜茸、姜碎、指天椒和红辣椒炒香，加入汁料煮滚。 加入炸好的茄子和九层塔碎，快速炒匀即可。 BATTER 2 tbsp plain flour 2 tbsp cornstarch ½ tsp baking powder ¼ tsp salt 3 tbsp oil 100-120ml waterINGREDIENTS 2 eggplants (about 500g), cut into pieces 3 cups oil for deep-frying 1 tbsp chopped garlic 1 tsp minced ginger 3 chilli padi, diced 1 red chilli, chopped 1 tbsp Thai basil leavesSAUCE (MIXED) 3 tbsp Thai chilli sauce 1 tbsp Tomato sauce 1 tbsp chilli sauce 1 tbsp white vinegar 1 tsp sugar ¼ tsp salt 2 tbsp water Some Thai basil leaves, for garnishing METHOD Batter: In a mixing bowl, combine plain flour, cornstarch, baking powder and salt. Add in oil and stir well. Add in water and mix well. Set aside. Dip eggplants into the batter and mix well. Deep-fry in hot oil until golden brown. Dish and drain. Set aside. Leave 1 tbsp oil in wok, stir-fry chopped garlic, minced ginger, chilli padi and red chilli until fragrant. Add in sauce ingredients and bring to boil. Add in fried eggplant, Thai basil leaves and stir-fry quickly until aromatic. Dish up and...
by kk Lau | Jul 30, 2019 | 新资讯 News
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by kk Lau | Jul 30, 2019 | 新资讯 News
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