Wednesday, September 24, 2014

三菜一汤:泰式豆腐 Thai Style Bean Curd,韩式辣炒鱿鱼 Korean Spicy Stir-Fried Squid,蒜香小白菜 Garlic Bok Choy和香菇红萝卜鸡汤 Shiitake Mushroom-Carrot-Chicken Soup

原本想煮《豉油皇炒面》,但在买材料时看到泰式辣酱,忍不住转plan,来个人生第一次的三菜一汤。
统统都是我爱的菜肴和汤品~

有我想试做很久了的《泰式豆腐》,有为了解决掉剩下少少的韩式辣酱而煮的《韩式辣炒鱿鱼》,有没煮过的小白菜和我喜欢的《香菇红萝卜鸡汤》。

韩式辣炒鱿鱼的食谱,请看这里
For the recipe of Korean Spicy Stir-Fried Squid, please refer here.

香菇红萝卜鸡汤的食谱,请看这里
For the recipe of Shiitake Mushroom-Carrot-Chicken Soup, please refer here.

泰式豆腐
材料(3-4人份): 
豆腐         2块(一分为八:上下切半后,每片再分为四份)
粟米粉     适量

调味料:
泰式辣酱      2 tbsp
洋葱丝          1/2 个(泡冰水,以减少呛辣味)
黄瓜丝          1/2 条
红萝卜丝      1/3 条

做法:
  1. 热锅下油,将豆腐沾上粟米粉后炸至金黄色,取出待用。
  2. 将调味料混合均匀后,铺在炸好的豆腐上即可。
Thai Style Bean Curds
Ingredients(3-4 servings): 
Bean Curd        2 pcs(Divide each pc into eight: Slice it into half, then, cut each slice into four)
Corn flour         Some

Seasonings:
Thai style chili sauce    2 tbsp
Shredded onion             1/2 nos(Soak it into ice water to reduce the pungency)
Shredded cucumber      1/2 nos
Shredded carrot             1/3 nos

Method:
  1. Heat a pan with oil, dip the bean curds in corn flour, then, fry them til golden brown in colour. Remove and set aside.
  2. Mix the seasonings together. Put them onto the fried bean curds. Ready to serve.

蒜香小白菜
材料(2-3人份): 
小白菜        2 棵
蒜头             5 瓣(切碎)

调味料:
蚝油        1 tbsp
酱油               1/2 tbsp
水                    2 tbsp
粟米粉          1/2 tbsp

做法:
  1. 热锅下油,将蒜头以小火炸至金黄色,取出蒜头和油。
  2. 调味料混合均匀后,加入粟米粉勾芡。
  3. 煮一锅水,倒入少许油,放入小白菜,烫至熟后,取出沥干。
  4. 将(2)淋在小白菜上,再淋上少许蒜头油和炸蒜米即可。

Garlic Bok Choy
Ingredients(2-3 Servings): 
Bok Choy         2 nos
Garlic               5 cloves(Chopped)

Seasonings:
Oyster sauce    1 tbsp
Soy sauce         1/2 tbsp
Water               2 tbsp
Corn flour        1/2 tbsp

Method:
  1. Heat a pan with oil, fry the chopped garlic over low heat til golden brown in colour. Remove the oil and fried garlic.
  2. Mix the seasonings followed by corn flour to thicken the gravy.
  3. Boil a pot of water with some oil, blanch the bok choy til cooked. Remove and drain.
  4. Pour the (2) over the blanched bok choy, followed by some garlic oil and fried garlic. Ready to serve.

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