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泰國餐—
泰式雞鬆—
材料:
1- 雞脯肉- 用food processor 打碎,
2- 生菜一切二, 分開成小碗, lettuce cups,
3- 香菇泡過切丁, 馬蹄切丁, 筍絲切丁,
4- 粉絲泡水瀝幹,
5- 魚露, 椰糖, 白胡椒,
6- 紅辣椒, 紅蔥頭, 大蒜, 切碎,
7- 薄荷葉切絲, 香菜切碎,
8- 青檸檬擠汁,
油鍋炒香6, 加1, 炒斷生, 加 3, 炒幹, 加5, 炒勻, 加4, 拌炒幹, 放7 和8, 裝盤,
用2 盛著吃, 可配加泰酸甜辣椒醬吃.
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薄荷葉炒魷魚絲—
材料:
1. 新鮮魷魚切絲 1.5 LB - 飛過水, 瀝幹,
2. 蒜, 紅辣椒, 紅蔥頭 – 切成末.
3. 魚露2 TB, 甜醬油 1TB, 椰糖 1TB , 白胡椒 少許.
4. 薄荷葉, 青蔥段 - 各一把.
油鍋炒香 2, 放1, 翻炒兩下, 放3, 炒2分鍾, 放4, 裝盤.
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酸辣蝦湯—Tom Yum Koong
材料:
1- 蝦仁 1LB - 用鹽水泡半小時, 2- 草菇一罐, 菠蘿一杯(可用蕃茄代), 3- 白洋蔥半個切絲, 4- 雞湯兩罐, 水2杯, 5- 魚露3TB, 椰糖 1TB, 6- 泰國薑, 沒買到新鮮的, 用了瓶裝的, 加了一般的薑片, 7- 香茅3根切斜段, 泰檸檬葉(Kaffir lime leaves) 6片 加兩片切絲 裝飾用, 8- 青檸檬擠汁, 9- 紅辣椒, 蒜末, 10- 香菜, 青蔥絲,
油鍋炒香 9 , 放6, 7, 加4燒開, 略煮出味, 加2, 5, 再燒開, 加3, 燒開,加1, 8,10 , 熄火, 好了.
![Image and video hosting by TinyPic](http://i27.tinypic.com/2dh8bvb.jpg)
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晚安!
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