星期五, 12月 19, 2008

食譜: 魚露香葉炒肉絲 (Fry pork with Thai basil leaves)


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今日又超凍啦, -14度, 連風速有-30度呀, 真係好癲呀, 星期日有會暖返落雨, 你話咁搞法, 唔病就有鬼啦, 好彩我未病, 哈哈

仲有1個星期左右就聖誕節啦, 大家有咩節目呀,

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我就當然同太太會搞個小型party啦嚟招呼朋友呀, 哈哈, 最好今次啲假期係星期四開始, 諗起都開心呀

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今日哩個餸, 汁料非常簡單, 但味道非常之好呀

哩個餸主要味道來自豬肉同魚露, 所以大家醃豬肉時要醃好啲先會好味呀, 至於點樣醃先好,

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大家按這裡查看 "有關烹調術語"  就會有解釋

金不換記得唔好太早落, 同埋要熄左火先好落,

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否則會唔靚仔, 縮埋一堆咁呀

至於大家係相入面雖然見到菠蘿,

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但可以唔理佢, 加左會甜甜地好好味, 唔加都無所謂, 一樣咁好食呀

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超簡單但非常好味, 材料又容易準備, 大家記得要試吓呀

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(密碼 password: tonytsang)
tonytsang and kareny recipy
烹調時間: 35分鐘左右      份量: 4人
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 枚頭豬肉1磅左右, 切絲 (1 lbs of tenderloin pork, sliced)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
4- 粟米仔8條左右, 切段 (8 baby corn, cut into section)
tonytsang and kareny recipy
5- 蔥2條, 去白, 切段 (2 green onions, stemmed off, cut into section)
tonytsang and kareny recipy
6- 紅蘿蔔粒1杯(1 cup of diced red carrot)
tonytsang and kareny recipy
7- 乾蔥蓉1湯匙 (1 tbsp of minced shallot)
tonytsang and kareny recipy
8- 金不換葉10多塊 (10 pieces of Thai basil)
 
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 魚露2湯匙 (2 tbsp of fish sauce)

tonytsang and kareny recipy

2- 糖1/3茶匙 (1/3 tsp of sugar)
tonytsang and kareny recipy
3- 花鵰酒1 湯匙 (1 tbsp of chinese cooking wine)

做法 Steps

tonytsang and kareny recipy
1- 先將豬肉用基本野醃15分鐘, 快火落油(約1湯匙)起鑊, 將豬肉炒熟盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 爆香蒜蓉, 乾蔥和蔥, 再加入洋蔥和1/2茶匙鹽炒至軟身 (圖2), 再加蘿蔔和粟米仔兜勻(圖3), 加回豬肉, 連同汁料兜勻煮滾, 熄火, 加入金不換兜勻(圖4), 上碟
即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the pork until done (fig.1).  Dish it up and put it aside.

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the garlic, green onion and shallots until fragrant.  Stir in the onion and 1/2 tsp of salt until soft (fig.2).  Stir in the carrot and baby corn, and mix it well (fig.3).  Stir in the pork and the sauce mix.  Mix it well and heat through.  Turn the heat off, stir in the basil and mix it well (fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 紅蘿蔔要腍一點就先飛水
tonytsang and kareny recipy
2- 魚露各牌子味道不一, 要自己調整好味道
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Blanch the red carrot first if it want it soft after cook.
 
tonytsang and kareny recipy
2- Different brand of fish sauce has different salty level.  Adjust the taste accordingly.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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20 則留言 :

  1. No 1!!!!!!!!
    Sunday....we are expecting another snow storm wor!!!!!!!!!!!!!
     
    [版主回覆12/22/2008 02:59:00]i know....crazy... i just shoved the snow for my driveway....

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  2. 好嘢,攞返個第二吖
    [版主回覆12/22/2008 03:00:00]叻呀

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  3. Si Man Chau 周斯敏2008年12月19日 下午3:31

    33333333333333
     
    [版主回覆12/22/2008 03:00:00]好野呀

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  4. Si Man Chau 周斯敏2008年12月19日 下午3:40

    公司d人一個鐘頭前走晒、因為加拿大d雪打到黎、依家出面好大雪呀! 我重有少少野要做、所以係度、d同事屋企好遠、又大塞車、佢地可能要両三個鐘至返到屋企。我雖然屋企好近、但係返去要剷雪、重惨過留在公司。
    [版主回覆12/22/2008 03:00:00]呵呵, 我哩邊只係今日(星期日)大雪

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  5. Si Man Chau 周斯敏2008年12月19日 下午3:42

    好在我吾洗上公路就可以返到屋企。

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  6. 一、兩度我已叫救命,零下14度,我應該活不了。
    [版主回覆12/22/2008 03:00:00]真係可以凍死人呀

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  7. 異常天氣 唔係太大風 就地下結冰 再外加oc strike, 我一個禮拜冇出門口....除左羅mail打開大門, 我都冇開過門! 任由架車係雪入面, 唔理咁多喇~
    [版主回覆12/22/2008 03:01:00]哈哈, 算啦, 搞唔掂唔好搞啦, 出面真係好凍呀

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  8. Take Care
    [版主回覆12/22/2008 03:01:00]thanks

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  9. 濃情朱古力碰上士多啤梨2008年12月19日 下午10:52

    嘩...D天氣真係話變就變呢..你要小心身體呀..保重^^
    [版主回覆12/22/2008 03:01:00]我會啦, 多謝關心呀

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  10. 嘩.......-30, 比我一定留係屋企唔出街架!!
    黎緊聖誕節都仲未諗到有咩節目呀!!!
     
     
    [版主回覆12/22/2008 03:02:00]我今日哩邊落大雪, 死都唔出街呀

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  11. 我今日開始放假喇
    [版主回覆12/22/2008 03:02:00]咁有咩節目呀

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  12. 嘩~連埋風速= -30,企耐d都變冰條呢~
     
    香港天文台話聖誕節天氣轉冷,但都有十三度呢~
     
    頭先睇新聞,見到美國有兩架巴士因落雪地滑,相撞後差d"線"咗落下面公路呢~前半截車身半天吊呢....你嗰樹有冇報導埋美國嘅新聞呢?
    [版主回覆12/22/2008 03:02:00]個單奇聞係seattle發生, 我地哩邊, 無事

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  13. 簡單又好味! 我哋尋日都落咗成呎雪呀,聽日會再落!
    [版主回覆12/22/2008 03:03:00]我今日落呀

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  14. Hello!愛心天使黎報佳音,祝聖誕快樂!

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  15. 通少, 有樣嘢想問問的, 因為我次次煲都煲唔到奶白色的!我問題係想知煲魚湯有咩特別要留意的!我次次都係把魚先煎, 之後就入袋煲, 煲成個小時都只係少少白, 唔係奶白!想請教一下!THANKS A LOT!
    [版主回覆12/22/2008 03:04:00]A﹕魚熬湯之前必須煎至大半熟,熬煮時才能出味,同時可免煲煮太久令魚「粉身碎骨」。不過注意魚要滾水落鍋,冷水落鍋便熬不出奶白色。熬煮時可加少許薑片和裢段辟除魚腥。

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  16. 呵呵! 都知您一定攪派對,一定有您拿手既豬排焗飯喇! 我地都會攪,不過1月頭一個禮拜先攪呀! 本來想叫佢地一人 整一樣,因為有十幾人, 我一個真係攪唔掂!
    點知............有懶人 唔想整,話不如叫"到會"! 舊年我地BBQ,不過有小朋友整親手,所以佢地唔想喎! 真係好頭痛呀!
    [版主回覆12/23/2008 02:12:00]呵呵, 我嘅豬扒飯可以話信心之作呀, 哈哈
    哈哈, 叫到會貴唔貴唔先, 唔貴都好嘅, 唔洗麻煩嘛

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  17. 1- 魚露2湯匙 (1 tbsp of soya sauce)    <--英文寫錯囉^^
    [版主回覆05/17/2010 19:56:00]改好了~~~謝謝通知呢

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