Tuesday, 22 December 2015

客家咸汤圆 ~ Hakka Savoury Tang Yuan




食谱取自 :新新饮食@82

客家咸汤圆

材料
2大匙
3 蒜头(切片)

A :
100g 花肉(切丝)
2大匙 虾米(浸软,洗净,沥干)
2大匙 干鱿鱼丝( 洗净,浸软
3 香菇 洗净,浸软,切丝
750ml 上汤
2大匙 生抽

B :
30g 韭菜粒
30g 芹菜碎 或青葱碎
1/2份基本原味汤圆

C :
1 芫茜( 切段)
1大匙 炸葱片

做法
1. 烧热油,爆香蒜片, 加入A炒香,倒入上汤和生抽煮滚,转小火煮约10分钟。

2. 加入B和汤圆,快速滚一滚,试味。

3. 盛入碗中,洒上C料装饰,趁热享用。

Recipe source : YumYum Magazine @ No.82

Hakka Savoury Tang Yuan

Ingredients :
2tbsp oil
3 pips garlic ( sliced )

A :
100g pork belly ( shredded )
2tbsp dried prawns ( soaked ,washed and drained  )
2tbsp shredded dried squid ( washed and drained  )
3 Chinese mushroom ( washed , soaked and shredded )
750ml stock
2tbsp light soy sauce

B :
30g diced chives
30g diced Chinese celery ( I replaced it with sectioned spring onions ) 
1/2 portion basic Tang Yuan

C :
1 stalk coriander leaves ( cut into short-length )
1tbsp fried shallots

Method :
1. Heat up oil , sauté garlic slices till fragrant . Add A and stir-fry till fragrant .Pour in stock and light soy sauce , bring to boil  . lower heat and cook for 10 minuts .

2. Add in B , cooked tang yuan and bring to a rapid boil . Taste .

3. Dish into a deep soup bowl , sprinkle C on top as garnishing . Serve hot .


This post is linked to Cook-Your-Books # 29 , hosted by Joyce from Kitchen Flavours .
         
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