Now Reading
叁峇咸菜埔鱼Ikan pari sambal kiam chye

叁峇咸菜埔鱼Ikan pari sambal kiam chye

【材料】
食油8-10汤匙

【研磨香料】
香茅1枝、小葱头10粒、蒜头2瓣、石古仔3粒、红辣椒6条
(切片)、辣椒干10条(剪段浸泡)、峇拉煎1茶匙

【配料】
番茄2粒(切瓣)、咸菜180克(切薄片)、埔鱼300克(切2公分方块,以1茶匙白糖腌妥)、清水200毫升、白糖2汤匙或适量

【做法】
1. 将所有研磨香料放入搅拌机内搅拌成糊。(图1-2)
2. 起锅热油,以中火把研磨香料炒香,不断搅拌以防止粘锅。(图3)
3. 一旦出油时,即可加入番茄和咸菜,炒1分钟。(图4)
4. 加入埔鱼块和其他配料,继续煮5分钟,若太稠可加额外的水,试味后即可熄火。(图5-6)

【Ingredients】
8-10 Tbsps cooking oil

【Spice】
1 stalk lemon grass, 10 shallots, 2 cloves garlic, 3 pcs candlenuts, 6 fresh red chilies(sliced), 10 stalks dried chilly(cut into sections & soaked), 1 tsp dried shrimp paste “belachan”

推荐

【Sub-Ingredients】
2 medium tomatoes(quartered), 180g “kiam chye”(sliced thinly), 300 g ikan pari (cubed 2cm -marinated with 1 tsp sugar), 200 ml water, 2 tbsps sugar or to taste,

【Method】
1. Finely ground all the spice ingredients with blender till fine.(pic 1-2)
2. Heat oil in a wok or pan, over medium heat, sauté spice paste until fragrant, stirring continuously to prevent paste from burning. (pic 3)
3. Once spice paste is fragrant and oil rises, add tomatoes, sliced “kiam chye” and simmer for 1 minute.(pic 4)
4. Add in cubed ikan pari and other sub-ingredients; cook for 5 minutes or until tender. Add more water if too thick. Adjust seasonings to taste & turn off heat. (pic 5-6)

极品
0
高兴
1
喜欢
0
一般
0
无聊
0

Copyright © 2021 LIFE MAGAZINES. All rights reserved.

Scroll To Top