食谱取自 : 舌尖上的梹城
梹城猪肠粉
材料 :
4条 现成猪肠粉
50g 芝麻 ( 炒香 )
4条 现成猪肠粉
50g 芝麻 ( 炒香 )
虾酱 :
300g
虾膏
200ml 水
4汤匙 花生酱
3汤匙 糖
1 1/2汤匙 麦芽糖
甜酱 :
250g
海鲜酱100ml 水
1 1/2汤匙 糖
2茶匙 麻油
3汤匙 生油
3茶匙 麦芽糖
辣酱 :
150g
辣椒膏5汤匙 生油
4汤匙 水
1/2茶匙 盐
做法 :
1.
虾酱制作 : 将全部材料 ( 麦芽糖除外 )以小火煮滚,最后加入麦芽糖拌匀。盛起待冷。
2.
甜酱制作 : 将全部材料 ( 麦芽糖除外 )以小火煮滚,最后加入麦芽糖拌匀。盛起待冷。
3.
辣酱制作 : 将全部材料放入锅中煮滚 ,盛起待冷。
5.
猪肠粉切段,淋上三种酱料,撒上芝麻即可。
Recipe source : The Best of Penang Street Food
Steamed
Rice Rolls in Sweet and Spicy Sauce ( Penang Chee Cheong Fun )
Ingredients
:
4 rolls ready-made steamed rice roll
50g
sesame seeds ( roasted )4 rolls ready-made steamed rice roll
Prawn
sauce :
300g
prawn paste200ml water
4tbsp peanut butter
3tbsp sugar
1 1/2tbsp maltose
Sweet
sauce :
250g
hoisin sauce100ml water
1 1/2tbsp sugar
2tsp sesame oil
3tbsp peanut oil
3tsp maltose
Spicy
sauce :
150g
chili boh5tbsp peanut oil
4tbsp water
1/2tsp salt
Method
:
1.
Prawn sauce : Cook all ingredients ( except maltose ) over low heat until boil
. Add maltose and mix well . Remove from heat and set aside to cool .
2.
Sweet sauce : Cook all ingredients ( except maltose ) over low heat until boil
. Add maltose and mix well . Remove from heat and set aside to cool .
3.
Spicy sauce : Cook
all ingredients over low heat until boil .Remove from heat and set aside to
cool .
4.
Cut steamed rice rolls into sections , drizzle three different types of sauces
over and sprinkle with sesame seeds .
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