Tuesday, 22 April 2014

鱿鱼雍菜 ~ Squid and Water Spinach with Sweet sauce



 




 
 
食谱取自 Hoe Lai Kien
我做了少许更改

鱿鱼雍菜

材料 :
雍菜
鱿鱼

酱料:
浓缩甜酱
虾膏 (加一点热水调稀,然后再加入浓缩甜酱,搅拌均匀
辣椒糊
炒香花生碎和白芝麻
桔子

 
做法 :
1. 把鱿鱼洗干净,切花/切条,用热水烫至熟,捞起,沥干,待用。

2. 把雍菜洗干净,切段,用热水烫半熟,捞起,沥干,待用。

3. 把雍菜,鱿鱼铺盘,倒上甜酱, 辣椒糊 ,撒上花生碎,挤上桔子汁,即可。

 

Recipe source : Hoe Lai Kien
( with minor adjustment )

Squid and Water Spinach with Sweet sauce

Ingredients :
water spinach
squid

 
For the sweet sauce :
store bought sweet sauce
shrimp paste  ( add some hot water to make a smooth paste ,then add in sweet sauce and mix well )
chilli paste
roasted chopped peanuts and white sesame
calamansi lime juice

 
Method :
1. Wash squid and cut into about 2” length . Blanched until cooked . Drain excess water and set aside .

2. Water spinach cut into about 2’ length . Blanched until cooked , drain and set aside .

3. Transfer squid and water spinach into a plate , drizzle some sweet sauce , chilli paste , roasted  chopped peanuts , sesame ,calamansi juice and serve .