♡香炸咸肉 Fried Salt Pork♡

2016 年接近尾声，
感谢大家的喜欢和爱戴，
就以这道*香炸咸肉*
作为今天的菜肴，
大家一起来开动吧！~

材料：
五花肉 500克

调味料：
酱油 3大匙
五香粉 1/2茶匙
胡椒粉 少许
绍兴酒 1大匙
鸡蛋 1个

炸粉浆：
粘米粉 2大匙
薯粉 1大匙
鸡精粉 1/2茶匙
胡椒粉 少许
食油 2大匙
水30~50克

做法：
1.将五花肉洗净，用厨房纸抹干，存入冰箱冷藏越一小时后再拿出来切薄片。
2.将切好的五花肉片放入大碗中与所有的调味料混合均匀，再盖上保鲜纸，存入冰箱腌制一个下午或隔夜，以便更入味。
3.将炸粉材料混合均匀，搁置十分钟。
4.热锅，倒入适量的食油，待热。
5.将腌制好的五花肉片捞起再放入粉浆里，混合均匀。
6.待油热后，慢慢放入肉片，以中火炸至金黄色即可捞起沥干上碟。
7.搭配辣椒酱一起享用，味道更佳。

Ingredients：
500g pork belly

Seasoning：
3 tablespoon soya sauce
1/2 teaspoon of five spice powder
dash of pepper
1 tablespoon of Shao Xing Wine
1 egg

Frying mixture ingredients：
2 tablespoon rice flour
1 tablespoon tapioca starch
1/2 teaspoon chicken powder
dash of pepper
2 tablespoon cooking oil
30~50g of water

Method：
1.Clean & wash pork belly, dry with kitchen towel and freeze the pork belly for an hour. After one hour, take out from fridge, sliced in thin slices.
2.Put the sliced pork belly into a big bowl, marinate with seasoning. Covered with wrapping plastic and chill in fridge for at least an afternoon or over night for better taste.
3.Mix well frying ingredients, set aside for 10 minutes.
4.Preheat the wok, pour in adequate of cooking oil, bring it to hot.
5.Drained the marinated sliced pork and transfer into the flour mixture, make sure the pork well coated with the mixture.
6.Fry the pork when the oil is hot under medium heat until golden brown color. Drained and transfer on the plate.
7.Best served with chilli sauce.

♡阿叁叻沙 Asam Laksa♡

第二次试煮*阿叁叻沙*
这次采用了甘望鱼肉，
自己一手“煲办”，可以满足家人的口味
大家一起来大块朵颐呗！~

阿叁叻沙食谱参考于~郑宝燕亚叁叻沙，谢谢她仔细的分享

汤头材料：
（A）甘望鱼 1公斤，去内脏后洗净
           水 大约 3000毫升 （我减少至2000毫升）
           小葱头 5~6颗，去皮，洗净拍扁
           马来盏 2小片，预先煎香
           叻沙叶 大约 50克，把烂叶选掉，洗净沥干
           香茅 2～3支，取白色部分，拍扁
           姜花 1支，洗净，切开两半
           黄梨心 1支，切块
           阿参皮 8片，洗净沥干
           阿参膏 1大匙，加少许水混合取汁
           南姜 1小块 （我没加）

（B）辣椒糊 180~200克

（C)  叻沙粉条 1包（450克）

       














 一锅水
 一锅冷水

调味料：
盐 1/2汤匙
酱油 适量
冰糖 少许

佐料：
洋葱 2颗，去皮切丝
黄梨肉 1个，切小块
黄瓜 1条 去皮切丝
生菜 1棵，洗净切丝
薄荷叶 适量 洗净沥干
姜花 1支  洗净切幼
小辣椒 2-3 小条 （洗净、切粒）

虾膏 适量 （家人不喜欢，我没加）

做法：
1.将2公升的水煮滚，加入甘望鱼放入煮至熟约8~10分钟，熄火、捞起甘望鱼待冷。
2.用手拔开鱼，取鱼肉后弄碎，鱼骨分开。

3.将鱼骨放入搅拌机里与少许水，把鱼骨捣烂然后过滤去汁。再将鱼汁倒回锅内拌匀，开火煮开。
4.待滚后，加入小葱头、马来盏、叻沙叶、香茅、姜花、黄梨心，阿参皮以中小火一起煮至出味约20分钟。
5.加入辣椒糊再煮十分钟。
6.加入鱼肉，再滚一下。加入适量的调味料，然后以小火再慢煮约30分钟，即可熄火。
**汤头隔夜更加入味香浓
**调味料依自己口味自行调整, 如果感觉不够酸再加阿叁汁

7.面条预先浸泡至软 2~4小时。
8.煮开一锅水，待水滚后加入粉条煮至熟软，捞起再放入冷水几分钟，然后沥干。

9.将少许叻沙粉放在碗内，加入佐料，再淋上叻沙汤搭配脆饼，趁热享用。

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
脆饼材料：

面粉 50克
粘米粉 2大匙
粟粉 1大匙
盐 1/4 茶匙
油 3大匙
胡椒粉 少许
水 150毫升

油 3碗，炸脆饼用

做法：
1.将全部材料混合拌均匀成糊。
2.锅内热油，将锅铲浸入热油浸泡几分钟后再舀入少许面糊，放入热油中炸至金黄色即可捞起沥干。

Laksa Soup Ingredients：
（A）1 kg of kembong fish, clean innards, washed & drained
           3000 ml water （I reduce to 2000 ml）
           5~6 shallots, removed skin, washed & crushed
           2 small pieces belacan, grill in advance
           50g laksa leaves/ daun kesom，pick the leaves, washed & drained
           2～3 sticks lemon grass, take the white bottom portion, crushed
           1 stick of torch ginger, cut into half
           1 piece of pineapple core, cut into pieces
           8 slices tamarind / kepingan asam, washed & drained
           1 tablespoon of tamarind paste, dilute with some water, strained the juice
           1 small piece galangal （optional）

（B）180~200g chilli paste/ chilli boh

（C)  1 packet laksa noodles（450g）
          1 pot of water
          1 pot of cold water

Seasoning：
1/2 tablespoon
soya sauce to taste
rock sugar to taste (optional)

Other Ingredients：
2 red onion, removed skin, shredded
1 pineapple, removed skin, cut into small piece.
1 cucumber, removed skin, shredded
1 bunch of salad leaves, removed skin, shredded
mint leaves, washed & drained
1 stick of torch ginger, chopped
2~3 cili padi, chopped

shrimp paste to taste （I didn't add）

Method：
1.Boil 2 litre water, add in kembong fish bring it to cook for 8~10 minutes, off the heat, ladle out the fishes bring it to cool.
2.Peel out the fish meat by using hand. Separate out the fish bones.
3.Put the fish bones in the blender. Blend it together with some water until fine. Strain the fish extract. Pour in the extract into the pot and on the heat to boil.。
4.When it is boil, add in shallots, belacan, laksa leaves, lemon grass, torch ginger, pineapple core, tamarind and bring it to boil for 20 minutes under medium low heat.
5.Add in chilli paste and bring it to boil for another 10 minutes.
6.Add in fish meat, bring it to cook for another few minutes. Add in seasoning that suite your taste. Bring it to cook for 30 minutes under low heat, off the heat.
**The laksa soup will be more tasty over night.
7.Soak the laksa noodles until soft for 2~4 hours.
8.Boil a pot of water, add in the noodles after the water boiled, cook until soft. Ladle out, transfer in another pot of cold water. Let it cool down in the cold water for few minutes, drained.
9.Add some noodles in a bowl, following with other ingredients, pour in the laksa soup and best served in hot with some fried crackers.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crackers ingredients：

50g all purpose flour
2 tablespoon rice flour
1 tablespoon corn starch
1/4  teaspoon salt
3 tablespoon cooking oil
dash of pepper
150 ml water

3 bowls of cooking oil, for frying purpose

Method：
1.Mix well all the ingredients.
2.Preheat the cooking oil, deep in the frying spatula into the cooking oil for few minutes, pour some batter on the hot spatula, put it in the cooking oil again, fried the batter until golden brown & drained.

♡腌制青辣椒 Pickled Green Chillies♡

*腌制青辣椒*是吃云吞面不可缺少的一种配料。
腌制材料虽简单,
但是只要份量和制作过程拿捏的好,
就可腌制出爽口的青辣椒了。

材料:
青辣椒10条
白醋适量
糖2大匙

用具:
一个消毒过的玻璃罐

做法:
1.先将青辣椒浸泡至少半小时,洗净,切圈圈,在稍微过几下水以去掉种籽，沥干备用。
2.烧热半锅水,熄火。将切好的辣椒放入烫一下(3~5秒)。取出沥干水水份。

3.将辣椒放入罐中,倒入白醋。白醋盖过辣椒即可。
4.加入白糖,用支干净的筷子或汤匙拌匀。盖上盖子,存入冰箱。
5.隔天后,取出,如果发现甜味不够,可再加些白糖再腌制。
(我做的三天就可食用了)。
**白糖可以个人所喜好的甜度自行拿捏。
**取用时,切记要用干净的汤匙舀取。

Ingredients:
10 green chillies
adequate of vinegar
2 tablespoon of sugar

Tools:
a sterilized jar

Method:
1.Soak the green chillies in the water for half an hour. Wash with tap water, cut in to ring, rinse with tap water again to remove the seeds & drained.
2.Boil half pot of water, off the heat. put in the green chillies into the boiled water for 3~5 second. Drained the chillies.
3.Transfer the chillies into the jar, pour in vinegar until the vinegar can covered the chillies.
4.Add in sugar, use a clean chopstick or spoon to stir well. Covered the jar and keep in the fridge.
5.Test the taste in the next day. You may add more sugar if too sour.
(I kept for 3 days before served)。
**Always remember to use clean spoon to spoon out the pickled chillies.

♡甜汤圆 Tang Yuan Dessert♡

今年冬至做了五色*甜汤圆*
家人喜欢那QQ有弹性的汤圆，
祝大家：冬至快乐，圆圆满满好福缘~

粉团材料：
糯米粉 500克
水适量

色素材料：
绿色：斑斓叶 6~8片，洗净切幼用搅拌器打碎隔渣取汁
成色：红萝卜2条，切幼用搅拌器打碎隔渣取汁
蓝色：10朵兰花，用少许水煮至颜色出来，待凉隔渣取汁
粉红色：由于买不到甜菜根，只好用少许色素代替

糖水材料：
水 2000毫升
斑斓叶 5~6片，洗净打结
糖 250~300克 或依自己的口味自行调整

用具：
麻将纸 2大张

其他材料：
滚水 1锅
冷开水 1锅

做法：
1.将糯米粉分成五份（各100克），各份加入斑斓汁、萝卜汁、兰花汁，和适量的水份，用手混合成团，搁置一旁越半小时，备用。
2.将2000毫升水倒入锅中，加入斑斓叶，待滚后加入适量的糖，搅拌至糖融化即可熄火，取出斑斓叶，盖上锅盖，待凉备用。
3.将麻将纸铺在桌上。捏少许粉团在手心上，将它搓圆，放在麻将纸上。搓好全部粉团，搁置一旁一小时直到汤圆表面干爽。

4.烧开一锅水，待水滚后分次倒入汤圆，让它煮几分钟直到汤圆浮起来，证明汤圆已经熟了即可捞起来，再放入冷水中。3~5分钟后再捞起沥干水。

5.将沥干水的汤圆放入汤水中搅拌均匀，再舀入碗内，慢慢享用。


Tang Yuan Dough Ingredients：
500g glutinous rice flour
Adequate of water

Coloring Ingredients：
Green: 6~8 pieces pandan leaves, wash & blend, strain to get the juice
Orange：2 carrots，Chopped & blend, strain & strain to get the juice
Blue：10 pieces blue pea flower，boiled with some water, strain to get the juice
Pink：a drop of artificial color

Tong Shui Ingredients：
2000ml water
5~6 pieces pandan leaves, washed & tie a knot
250~300g sugar or depend on your own taste to adjust the sweetness

Tool：
2 sheets of Mahjong paper

Other Ingredients：
a pot of boiled water
a pot of cold water

Method：
1.Divide the glutinous rice into 5 portion (each 100g). Each portion mix with pandan juice, carrot juice, blue pea flowers juice and some water. Combine and knead well until all become soft dough. Set aside the doughs to rest for about half an hour.
2.Pour in 2000ml water in a pot, add in pandan leaves and bring it to boil, add in sugar to taste, stir until the sugar melt, off the heat. Set aside, bring it to cool.
3.Lay the Mahjong sheets on the table. take some dough, shape it round and put on the Mahjong sheets. Set aside to rest for 1 hour until the dough surface become dry.
4.Boil a pot of water, put the Tang Yuan in the boiled water. Once the Tang Yuan float up, ladle out, drained and transfer into a pot of cold water. After 3~5 minutes later, ladle out and drained the Tang Yuan again.
5.Transfer the Tang Yuan into the sugar syrup mix well. Ladle out in a bowl, and it is ready for served.

♡咸汤圆 Savoury Tang Yuan♡

冬至快来临了，
预先煮了再也简单不过的*咸汤圆*
这咸汤圆是小时候每年冬至必吃的其中一种煮法，
纯白色的汤圆与蒜香肉羹汤一起搭配，
瘦肉滑溜溜、汤圆圆鼓鼓再撒些芹菜和炸蒜末，
用料简单但就是充满着婆婆煮的味道~

材料:
糯米粉 200克
薯粉 2大匙
水100-120克(因粉吸水而定)
梅肉丝50克 (用少许酱油,胡椒粉和薯粉调味,备用)
香菇 2大朵,浸软,切丝
芹菜1小棵,洗净切段
上汤600毫升
炸蒜末 1茶匙

调味料:
盐 1茶匙
鸡粉 1/2茶匙
胡椒粉 少许

做法:
1.先将糯米粉和薯粉参水搓成团,再搓成小丸, 搁置一旁半小时，备用。
   (水份慢慢加入直到粉类能够搓成团即可)
2.锅内倒入清水,待煮沸后加入汤圆煮至汤圆浮起。捞起来,浸入冷水中备用。
3.准备另一个锅，将上汤倒入锅内,待沸滚加入香菇及肉丝，以中小火让它滚约10分钟。
4.加入调味料和已煮熟的汤圆，半均匀再滚一分钟即可熄火。
5.上桌前撒上一些芹菜和炸蒜末就可以趁热享用了！

Ingredients:
200g of glutinous rice flour
2 tablespoon tapioca starch
100-120g water
50g lean meat (marinate with soya sauce, white pepper & starch)
1 small stalk of celery leaves, wash & chopped
600ml chicken stock
1 teaspoon fried minced garlic

Seasoning:
1 teaspoon salt
1/2 teaspoon chicken powder
dash of white pepper

Method:
1.Mix glutinous rice flour with tapioca starch and combine with adequate of water, knead until it become a soft dough. Take a dough, shape it round and put it on a tray. Set aside to rest for half an hour.
2.In a small pot, boil half pot of water, put the Tang Yuan in the boil water. once the Tang Yuan float up, ladle out and transfer into a bowl of cold water.
3.With another pot, heat up the chicken stock. Once the chicken stock boil, add in mushroom and marinated lean meat, bring it boil for 10 minutes under medium low heat.
4.Add in seasoning and cooked Tang Yuan, bring it to cook for another minute, off the heat.

5.Sprinkle some chopped celery leaves, fried minced garlic and best served while it is hot.

♡蜂蜜芝麻鸡 Honey Sesame Chicken♡

周三晚餐来一盘美味又下饭的
*蜂蜜芝麻鸡*
采用去骨鸡腿肉，肉质酥脆又香嫩
搭配清香的蜂蜜芝麻酱汁，
孩子们胃口大开，今晚又加饭了！

食谱来自Guai Shu Shu, 谢谢Kenneth Goh 师傅的分享

腌鸡肉材料：
全鸡腿 500克，去骨切2公分块状
酱油 1大匙
蒜末 1大匙
蜂蜜 1大匙（我没放）
绍兴酒 2大匙

炸鸡粘粉材料：
鸡蛋 1颗
粘米粉1/2 杯
自发面粉 1/2 杯
胡椒粉 少许

酱汁材料：
蜂蜜 1/3杯
蒜末 1大匙
酱油 1大匙
玉粟粉 1大匙
麻油或食油 1大匙
水 1/2杯
烤香的芝麻 2大匙

做法：
1.将鸡肉块与腌料材料一起混合均匀，然后放入有盖子的容器里，存入冰箱腌制至少一小时。（我腌制隔夜）。
2.将鸡蛋打散；将粘米粉、自发面粉和胡椒粉混合均匀，备用。
3.将鸡肉块沾上蛋液在沾上混合好的炸粉，然后搁置一旁让它休息5分钟。
4.热油，将鸡肉块逐一的放入锅内，以中火炸至浅金黄色即可捞起，再以大火热油，再次将鸡肉块倒入快速翻动一下直到鸡肉块金黄色，即可捞起沥干油。
（这步骤是要把鸡肉里面多余的油份逼出来）

5.将酱汁材料~酱油、水、玉粟粉和蜂蜜混合均匀，备用。在另一个小锅，倒入麻油然后爆香蒜末，再将混合好的酱汁倒入小锅内，转小火煮至浓稠即可熄火。
6.将已炸好的鸡肉块和芝麻倒入酱汁内，快速拌匀即可上碟。

Chicken marinate ingredients：
500g whole chicken leg, deboned and cut into 2cm cubes
1 tablespoon soya sauce
1 tablespoon minced garlic
1 tablespoon honey (optional)
2 tablespoon Chinese cooking wine

Chicken deep fry ingredients：
1 egg
1/2 cup rice flour
1/2 cup self raising flour
2 dashes of  white pepper

Honey Garlic Sauce：
1/3 cup of honey
1 tablespoon minced garlic
1 tablespoon soya sauce
1 tablespoon corn starch
1 tablespoon of cooking oil or sesame oil
1/2 cup of water
2 tablespoon of toasted sesame

Method：
1.Mix the chicken with all the chicken marinate ingredients, keep in the covered container and chill in the fridge for at least 1 hour. (I kept over night)
2.Lightly beat the egg. Then, in another big bowl, mix well the rice flour, self raising flour and white pepper and set aside.
3.Coat the chicken cubes with the egg and following transfer the chicken cubes into the flour mixture. Make sure the chicken cubes well coat with the flour and let it to rest in the tray before deep frying for about 5 minutes.
4.Heat up the oil in a pot, deep fry the chicken until light golden under medium heat. Ladle out the chicken and heat up the oil again under high heat, pour the chicken it and deep fry until golden brown, ladle out and drained. (This step is to ensure the chicken is cooked and to forcing out all the oil trapped inside the chicken.
5.Mix the soya sauce, water, honey and corn starch in a bowl, set aside. With another sauce pan, heat up with a tablespoon of sesame oil or cooking oil, saute minced garlic until fragrant. Pour in the sauce mixture, reduce the heat into low, continue to stir until the sauce thickens, off the heat.
6.Add in the fried chicken cubes and toasted sesame, stir well until all the chicken cubes are well coated with the sauce.

♡西兰花芝士球 Broccoli Cheese Balls♡

宝贝们今日的下午茶
*西兰花芝士球*
简单又容易，
烤好后满屋芝士味和蒜香，
咔嚓咔嚓，外脆内软，
包您吃了停不了口！~

食谱参考于电视节目~活力加油站，谢谢Amanda Teh 郑诗玲老师的分享

原食谱材料：
西兰花 1球，去青色花部份，切小段洗净沥干
车打芝士 2杯 (我用5片的车打芝士,，压碎)
面包糠 1 1/2杯 （1杯用来混合，1/2杯用来粘芝士球外层）
鸡蛋 1颗

我多加的材料：
萝卜末 2大匙
蒜末 2大匙
Oregano 干香料 少许

做法：
1.将西兰花放入锅子内蒸5分钟至稍微软化即可取出，沥干水份。
2.将西兰花放入搅拌机里搅碎，然后倒入大碗中，待凉。
3.将西兰花、芝士、萝卜末、蒜末、干香料、面包糠和鸡蛋混合均匀。

4.用手搓成球状，沾上少许面包糠，放在铺好烘焙纸的烤盘上。

5.放入预热的烤箱，以200度烤至金黄色约15~20分钟即可取出享用。
*烤箱热度与时间依个人烤箱而定自行拿捏。
*如果要拉丝可以加些Mozzarella 芝士。

Original Ingredients：
1 piece of broccoli，take the flowers part, washed, cleaned and drained
2 cups of cheddar cheese (I used 5 slices of cheddar cheese, mashed)
1 1/2 cup bread crumbs （1 cup for the mixing with the broccoli, 1/2 cup for coating the cheese ball）
1 egg

Additional Ingredients (optional)
2 tablespoon minced carrots
2 tablespoon minced garlic
few pinch of Oregano

Method：
1.Steamed the broccoli until soft for about 5 minutes. Take it out and drained.
2.Slightly blend the broccoli with blender, pour it into a big mixing bowl, bring it to cool.
3.Combine well all the ingredients (Broccoli, cheese, minced carrots, minced garlic, Oregano, bread crumbs and egg.
4.Shape the mixture into ball shapes, coated with some bread crumbs and put on the baking tray.
5.Preheat the oven, bake the cheese balls for 15~20 minutes under 200 celsius or until slightly golden brown.
*Baking temperature & times are for reference only
*You may add some mozzarella cheese if you wish more cheesy.

♡蒜香枸杞西洋菜 Stir Fry Watercress with garlic & Wolfberries♡

西洋菜汤您喝得多，
简单清炒西洋菜，
香甜脆口的*蒜香枸杞西洋菜*
您吃过吗？


其实西洋菜的营养价值很丰富，
多吃西洋菜，能起到提高智力、调理经期、润肺、化痰、利尿、通便等作用。

材料：
1.西洋菜500克
   (取嫩的茎连同叶子，用清水洗净，再用适量的盐巴加适量的水浸泡十分钟再洗干净，沥干)
2.蒜末 1大匙

调味料：
盐 少许
鸡粉少许

做法：
1.大火爆香蒜末至金黄色。
2.加入西洋菜以大火快速爆炒。
3.加入盐巴、鸡粉和枸杞，翻炒至均匀即可上桌。

Ingredients：
1. 500g Watercress
   (choose the young and greeen leaves, and trimmed the stems. Washed with tap water for few times and soak with some salt with cold water for about 10 minutes. After 10 minutes, washed and drained the watercress.)
2. 1 tablespoon chopped garlic

Seasoning：
salt and chicken powder to taste

Method:
1.Heat the wok with some cooking oil, saute the chopped garlic until golden color.
2.Add in watercress and quick stir fry under high heat.
3.Add in seasoning and stir well. Off the heat and transfer on a plate.

♡老式杯子鸡蛋糕 Old Style Egg Cup Cakes♡

小时候每当面包车来到家门口时，
都会吵妈妈买五十仙的*老式杯子鸡蛋糕*，
那时候能够吃到一个小蛋糕已经是件非常满足幸福的事。
趁这学校放假，有空闲就网上搜索这款式的蛋糕食谱。
材料和做法都非常简单，
蛋糕饱满不回缩，口感非常绵细，
非常适合与孩子一起动手做，增加亲子关系。

食谱来自美食城 

材料：（大约可以做八个杯子蛋糕）
鸡蛋 3颗
白糖 60克（我只用50克）
低筋粉 90克，过筛两次
植物油 25克

做法：
1.将鸡蛋与白糖倒入无油无水的容器里，然后将它放在温水上。
2.以隔水的方式用电动打蛋器打发至蛋糊浓稠细密，或在蛋糊上写八字十秒内不消失。
3.将筛过的低筋粉，分次加入蛋糊中，以上下翻动轻轻的拌均匀至无颗粒。
4.分次加入植物油，混合至面糊顺滑。
5.将面糊舀入纸杯中，放入预热烤炉中，以170度烤约30分钟就大功告成。
*烤炉温度与烘烤时间只供参考

Ingredients：(8 cupcakes)
3 eggs
60g sugar (I reduced to 50g)
90g low protein flour, sifted twice
25g oil

Method：
1.Pour the eggs and sugar in a clean big bowl.
2.Prepare a big container with warm water, put the big bowl on it, beat the eggs & sugar until fluffy and creamy, or until you can write number "8" on the batter and it is not easy disappear in 10 seconds.
3.Slowly add in half of the sifted flour, fold in and combine well. Continue to add in another half of the flour and combine well.
4.Add in oil, mix well until the batter smooth.
5.Scoop the batter into paper cups, bake in preheat oven for about 30 minutes under 170 celsius.
*Baking temperature & times are for reference only

♡辣椒硬尾鱼 Hardtail Mackerel Stuffed with Sambal♡

开胃晚餐

*辣椒硬尾鱼*

大家一起开动咯！

材料:
硬尾鱼 3条,洗净,去内脏洗净，用小刀在鱼背上割开两刀
小葱头 5颗，切幼
蒜头 2瓣，切幼
香茅 2支，切幼
辣椒糊 100克
马来盏 半块，预先煎香

阿叁膏 1大匙，加入少许水混合均匀，隔渣取汁
食油 3~4大匙
面粉 少许（沾鱼背部用）

调味料:
盐 少许
酱油 1茶匙
糖 适量

做法:
1.将切碎的小葱头、蒜头、香茅放入电动搅拌器里捣烂，备用。
2.热锅,倒入3~4大匙的食油, 爆香已经捣烂的材料(步骤1), 加入辣椒糊和已经煎香的马来盏，然后以中火不停的翻炒至出油约二十分钟。再加入调味料和适量的阿叁汁拌均匀，再翻炒一分钟即可熄火。将炒好的辣椒盛入碗中，备用。
*在翻炒辣椒切记要不停地翻炒避免炒焦

3.辣椒冷却后，即可用汤匙将它塞进鱼背中，然后将少许面粉搽在塞满辣椒的鱼背上，以防止在煎鱼过程中，辣椒漏出来。
4. 热锅后，倒入适量的油，用中小火把鱼煎至两面金黄色，即可上桌了。

Ingredients:
3 hard tail fish, clean innards, washed & drained
5 shallots, chopped
2 cloves garlic, chopped
2 sticks of lemon grass, take the white portion, chopped
100g chilli paste
1/2 piece of belacan, grilled until aroma in advance 
1 tablespoon of tamarind paste, dilute with some water, take the juice
3~4 tablespoon cooking oil
1 teaspoon of flour（ for coated purpose）

Seasoning:
pinch of salt
1 teaspoon soya sauce
sugar to taste

Method:
1.Blend chopped shallots, garlic, and lemon grass with blender until fine.
2.Preheat 3~4 tablespoon cooking oil, saute blended ingredients (step 1) until fragrance. Add in chilli paste and grilled belacan and continue stir fry until you can see the chilli paste separate with oil for about 20 minutes under medium heat. Add in seasoning and tamarind juice,mix well and keep stir fry for another minute before off the heat. Ladle out the chilli in a bowl and let it cool.
3.Stuffed the chilli into the back of the fish, coated with some flour to prevent the chilli leak out when frying the fish.
4. Preheat oil, pan fry the fish until both side golden brown. Best serving with white rice or nasi lemak.