星期日, 8月 10, 2008

食譜: 沙嗲肥牛 (Beef slices in satay sauce)


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奧運開幕真係好好睇呀, 我睇返重播呀, 我最喜歡都係打鼓個一part呀, 好有氣勢呀,
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倒數個一幕真係好正呀, 真係睇到我好興奮呀

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不過一如我所料, 加拿大cbc電視台只係播啲加拿大會參加嘅項目, 我最想睇嘅跳水呀, 體操呀, 就無得睇啦, 真係激死人呀, 最無聊都係第一日, 單車直播, 玩野咩,
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真係悶到抽筋呀

今日介紹哩個餸, 如果大家有用何師奶介紹嘅利川牌沙嗲醬, 一定會整得好好味呀,

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我自己係哩邊買唔到呀, 所以只可以用李x記, 再自行調味呀

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所以食譜汁料上面, 大家唔需要跟足呀, 有利川牌就應該唔需要再加花生醬同雞粉呀, 我而家會開始買少啲李x牌呀, 我連咖哩醬都買隻泰國出嘅, 香好多, 不過當然無咁港式味道啦

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沙嗲同沙茶係兩樣o野o黎呀, 大家唔好搞錯呀, 沙嗲扁甜少少, 花生味重啲, 沙茶係扁鹹少少, 比較惹味啦

肥牛比較肥, 所以最好煮一煮就隔油, 而薯仔煎封好有助減慢佢炆時溶化個速度呀, 所以記得要煎香佢先好炆呀

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米粉好食水呀, 記得唔好咁早落呀, 又或者將汁料份量加倍, 整多啲汁料又得, 隨你喜歡啦

正所謂: 沙嗲肥牛勁惹味, 人人食到好歡喜


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(密碼: tonytsang)
onytsang and kareny recipy
烹調時間: 30分鐘左右

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1- 肥牛薄片15-20片 (15-20 beef slices for chinese hotpot )
tonytsang and kareny recipy
2-
 薯仔4-6個, 去皮, 切件 (4-6 potato, peeled, diced)
tonytsang and kareny recipy
3- 中型洋蔥去皮, 切件 (1 medium onion, peeled, diced)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
5- 辣椒粒1茶匙 (1 tsp of minced red pepper)
tonytsang and kareny recipy
6- 米粉1杯, 浸軟 (1 cup of vermicelli, soaked)


份量自供參考 (just for reference only)
tonytsang and kareny recipy
1-
 李x牌沙嗲醬4湯匙 (4 tbsp satay sauce)tonytsang and kareny recipy
tonytsang and kareny recipy

2-
 花生醬2湯匙 (2 tbsp peanut butter)
tonytsang and kareny recipy
3-
 雞粉1茶匙 (1 tsp of chicken stock)
tonytsang and kareny recipy
4-
 水1杯 250ml (1 cup of water, 250ml)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 先將每片肥牛抹乾, 用基本野醃15分鐘, 再快火落油(1湯匙)起鑊, 把牛肉炒熟, 隔油備用 (圖1)
tonytsang and kareny recipy

2- 
快火落油(1湯匙)起鑊, 先爆香蒜蓉辣椒, 再加洋蔥用半茶匙鹽炒至軟身, 再加薯仔炒至金黃(圖2)
tonytsang and kareny recipy
3- 加水, 水一滾轉中火, 蓋頂炆至薯仔腍身(圖3),
加入調味料兜勻試味, 再加牛肉和米粉回鑊兜勻(圖4), 上碟即成 

1- Marinade each beef slices with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the beef until fully cooked.  Drain it well and put it aside (fig.1).
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Fry the garlic and pepper until fragrant.  Stir in the onion with 1/2 tsp of salt and stir-fry it until soft.  Stir in the potato and fry it until brown (fig.2).
tonytsang and kareny recipy
3- Add water and heat it through.  Close the lid and reduce heat to medium.  Simmer it until the potato is soft (fig.3).  Mix in the sauce mix and adjust the taste if necessary.  Stir in the beef and vermicelli, and mix it well (fig.4).  Dish up and s
erve it in hottonytsang and kareny recipy


1- 肥牛因為薄, 所以不用煎太耐, 亦因為肥, 所以最好隔油
tonytsang and kareny recipy
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2- 不同牌子的沙茶醬味道唔一樣, 記得自己要試味呀
tonytsang and kareny recipy
3- 薯仔炒過可以令它炆煮時, 能減慢溶化
tonytsang and kareny recipy

1- Be Since the beef is very thin, be aware not to overcook it.  As it is so fat, it is better to drain it after cook
tonytsang and kareny recipy
2- Different brand of satay sauce will taste differently.  Make sure you adjust the taste accordingly.
tonytsang and kareny recipy
3- Potato will not melt quickly into the sauce if you have fried it until both it turns brown. 
tonytsang and kareny recipy

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