Saturday, 21 February 2015

核桃花生炒江鱼仔 ~ Crispy Anchovies with Walnuts and Peanuts




食谱取自 名食谱@89

核桃花生炒江鱼仔

材料:
100g 核桃
130g花生
60g  江鱼仔
2 蒜瓣 切片)

调味料
2大匙 酱油
2大匙 麦芽糖
1大匙 砂糖

做法
1.核桃放入烤箱烤至金黄;花生和江鱼仔放入热油中,大火炸至金黄香脆,捞起,沥除油份。

2.锅里烧热1大匙食油,慢火爆香蒜片,加入烤过的核桃以及炸过的花生和江鱼仔,快速兜炒片刻。

3.加入酱油和麦芽糖用大火炒均匀,熄火,加砂糖拌炒至糖溶化为止,即可上桌。

Recipe source : Famous Cuicine @ No .89

Crispy Anchovies with Walnuts and Peanuts

Ingredients :
100g walnuts
130g peanuts
60g dried anchovies
2 garlic cloves ( sliced )

Seasoning  :
2tbsp soy sauce
2tbsp malt sugar
1tbsp caster sugar

Method :
1. Toast walnut in a pre-heated oven until golden brown . Deep-fry peanuts and anchovies in hot oilover high heat until golden in colour and crispy . Dish out and drain .

2. Heat 1tbsp cooking oil in the hot wok to sauté garlic over low heat until fragrant. Add toasted walnuts , peanuts and anchovies , stir-fry briskly until well combined .

3. Add light soy sauce and malt sugar , stirring constantly over high heat . Flame out  , add sugar and toss until sugar is completely dissolved . Dish out and serve hot .