食谱取自 : 梹城娘惹阿嬤私房菜
阿三花肉
材料 :
600g
花肉 ( 洗净,沥干 )
A
:
100g
阿三膏 ( 加入250ml水拌匀 ,剂汁 )3大匙 糖
1小匙 盐
B
( 拌匀 ) :
6粒 葱头仔 ( 去皮,切片 )3条 指天椒
3大匙 叁峇马来栈 **
4粒 桔子 ( 挤汁 )
**
叁峇马来栈 ( 捣烂 ) :
4条 红辣椒3条 指天椒
1/2大匙 烘香马来栈粉
1/2小匙 糖
做法 :
1.
花肉放入滚水中烫10分钟,捞起沥干,在猪皮上刺洞。
2.
将花肉和A料拌匀,放入冰箱腌隔夜。
3.
将花肉放入锅里,以中小火煮约20分钟或至汁料浓稠。
4.
取出花肉,切成2cm厚块,排放在盘子上。
5.
将材料B铺在花肉上。挤上桔子汁即可享用。
Recipe
source : Penang Nyonya A-Ma Secret Recipes
Bak
Assam ( Nyonya Spicy Char Xiu )
Ingredients
:
600g
pork belly ( cleaned and drained )
A
:
100g
tamarind pulp ( mixed with 250ml water and squeezed out juice )3tbsp sugar
1tsp salt
B
( mixed well ) :
6
shallots ( removed skin and sliced )3 chilli padi ( diced )
3tbsp sambal belacan **
4 calamansi lines ( squeezed out juicr )
**
Sambal Belacan ( pounded ) :
4
red chillies3 chilli padi
1/2tbsp toasted belacan powder
1/2tsp sugar
Method
:
1.
Cook pork belly in boiling water for about 10 minutes . Dish and drain . Prick some holes onto the skin.
2.
Combine pork belly with A and put into fridge . Marinate overnight .
3.
Cook the pork belly in a wok using medium low heat for about 20 minutes or
until the gravy is very sticky .
4.
Dish up , cut pork belly into 2cm thick slices and arrange onto a serving
platter .
5.
Spread B on top of pork belly and drizzle with calamansi juice before
serving .
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