♡麦片虾 Nestum Prawns♡

行动管制令 #第38天，
忙着替儿子剪头发，差点忘了煮饭时间，
匆匆忙忙煮了这*麦片虾*，
赶着煮饭所以没拍到食材的照片，
煮好后赶着开饭，就只有这一张照片。
不管了，今晚有虾吃！开饭啦！ 

材料：
(a)明虾 10只，用剪刀剪掉虾须和虾眼，将虾背用刀切开，去除肠泥后洗净，用厨房纸巾擦 干，撒上少许椒盐，备用。
 
(b)麦片 5~6大匙
     咖喱叶 3支，取叶
     蒜末 1 大匙
     小辣椒 3~4条，切粒
     糖 1大匙
     盐 和鸡粉少许
     牛油 2大匙

做法：
1.首先将麦片、盐、鸡粉和糖混合均匀备用。
2.锅内热油，将明虾炸至熟捞起备用。
3.将炸虾的油盛起来后，锅内下两汤匙牛油，待牛油溶化后爆香蒜末、小辣椒和咖喱叶 。
4.快速加入混合好的麦片和调味料(步骤1)混合均匀，再加入炸虾拌匀即可上碟。

Ingredients：
(a)10 pcs sea prawns, cut the prawn's eyes, legs with a scissor. Use a sharp knife cut a small line at the prawns back, pull out the black vein. Wash and clean the prawns, dry it with a kitchen towel and marinate with a pinch of salt.
 
(b)5~6 tablespoon of Nestum
     3 sticks of curry leaves
     1 tablespoon of chopped garlic
     3~4 pcs chilli padi, chopped
     1 tablespoon sugar
     pinch of salt & chicken powder
     2 tablespoon of butter

Method：
1. Mix well the Nestum with salt, chicken powder & sugar, set aside.
2. Deep fry the prawns until golden brown, set aside.
3. Ladle out the remain frying oil. Put in 2 tablespoons of butter, saute chopped garlic, chilli padi &        curry leaves until fragrant.
4. Pour in Nestum & seasoning mixture (Step 1) & mix well. Finally, add in fried prawns and                  combine well.


 

 

♡酸甜笑虾虾 Sweet & Sour Prawns♡

新年必吃的年菜*酸甜笑虾虾*
酸甜开胃，鲜虾鲜甜，好下饭哦！

材料：
鲜虾 400克，剪掉虾头，用牙签挑出虾肠和肮脏，洗净沥干备用
蒜末 2大匙
红辣椒 2条， 去籽切碎
文冬姜 1寸，切碎
青葱 1把，切粒

调味料：
盐巴 少许
番茄酱 2大匙
糖 少许
水 适量
粟粉 1大匙+2大匙水 (勾芡 用)

做法：
1.爆香蒜末、红辣椒碎和姜末，加入鲜虾、盐巴和番茄酱，翻炒片刻。
2.加入少许水和糖继续翻炒至虾子熟。起锅前勾芡至酱汁浓稠即可上碟。
3.撒上青葱趁热享用。


Ingredients：

400g of prawns, (cut the prawns head with scissors & dug out the intestine of the prawn by using a toothpick, washed under running water and drained)
2 tablespoon of minced garlic
2 pcs of red chillies, minced
1 inch of Bentong ginger, mince
1 stalk of scallion, chopped

Seasoning：
dash of salt
2 tablespoon of tomato sauce                                                                                                                    sugar to taste                                                                                                                                   
100 of water
1 tbsp corn starch+2 tbsp of water (for thickening the gravy)

Method：
1. Saute minced garlic, ginger & chillies until fragrant, add in prawns, tomato sauce stir fry for a            while.
2. Add in some water & some sugar to taste. Continue to stir fry until the prawns cook. Add in          corn starch to thicken the gravy. Off the heat, transfer on a plate.
3. Garnish with some spring onion and it is ready to serve.

♡简易咖喱虾 Simple Curry Prawns♡

Updated 更新~ 06/01/2019
简单食材，咖喱粉和酱油搭配虾的鲜味，
咖喱酱汁好鲜甜，好下饭哟！

今天煮了简易*咖喱粉炒虾*
来慰劳刚考完试的大宝贝，
采用了本地的鱼翁牌海鲜咖喱粉来炒鲜虾，
它那香料独特的味道，
包您吃了回味无穷！

大家也一起来开动吧！

材料：
九节虾 15只，
(用牙签把虾肠和肮脏挑出来，然后用剪刀剪掉多余的虾须，用自来水洗净沥干水)
洋葱 1大颗，切成八份
鱼翁牌海鲜咖喱粉 1包（24克），用2~3大匙水拌均匀成糊

辣椒糊 1大匙 （喜欢辣者可多加）
水 适量

调味料：
酱油 4~5大匙

做法：
1.将九节虾倒入一个大盆子，加入酱油拌匀。存入冰箱腌制一下约半小时。
2.炒锅里倒入适量的食油，爆香洋葱，然后加入辣椒糊和咖喱粉糊不停的翻炒至出油。
3.倒入九节虾翻炒均匀后，再加入少许水翻炒至虾壳变橙色，虾身弯曲即可上桌。

Ingredients：
15 pieces of tiger prawns,
(dug out the intestine of the prawn by using a toothpick, washed under running water and drained)
1 big red onion, cut into 8 pieces
1 packet of Penangkapan Ikan brand Seafood curry powder  (24g), dilute with 2~3 tablespoon of water
1 tablespoon ground chilli paste (chilli boh)（you may add more if you like more spicy）
adequate water

Seasoning：
4~5 tablespoon soya sauce

Method：
1. Mix the seasoning with tiger prawns in a big bowl. Chilled for half an hour in the fridge.
2. Preheat a wok, add in adequate of cooking oil. Saute onions until soft, add in curry powder and chilli paste, keep stirring until the oil and the curry paste separated.
3. Add in the prawns, stir well. Pour in some water and combine well. Bring it to cook until the prawns well cook which the color of the prawns change to orange color, off the heat and transfer on the plate.

♡秋葵鲜苏东 Stir Fry Sotong with Okras♡

今早买了些新鲜的大苏东，
今晚就吃简易*秋葵鲜苏东*，
只下少许酱油和鱼露，
鲜甜苏东好爽口哦！

材料：
苏东 2大条，去内脏洗净，切成圈圈
蒜头 2瓣， 切片
嫩秋葵 6条，去头，切成两半
红辣椒 1条，切丝
红萝卜 1寸，切片
芫荽 1小棵，切碎
疯柑叶 2片，切丝


调味料：
酱油 1大匙
鱼露 1茶匙

做法:
1.爆香蒜片、红辣椒和疯柑叶，加入红萝卜翻炒一下。
2.加入秋葵、苏东和调味料快速翻炒2~3分钟。
3.上碟之前，撒些芫荽即可。


Ingredients：
2 big sotong, removed innards, washed & cut into circle size切成圈圈
2 cloves of garlic, sliced
6 pcs okras, cut into half
1 red chilli, shredded
1 inch of carrot, sliced
1 small stalk of coriander leaves, chopped
2 pcs kaffir lime leaves, shredded


Seasoning：
1 tablespoon soya sauce
1 teaspoon fish oil

Method:
1. Saute garlic, red chilli, kaffir leaves until fragrant, add in sliced carrot continue stir fry for a while.
2. Add in okras, sotong & seasoning, stir fry in quick for 2~3 minutes.
3. Garnish with chopped coriander leaves before served.

♡鲜虾青椒串佐芒果莎莎 Prawns Skewers with Mango Salsa♡

周五开胃小吃，
*鲜虾青椒串佐芒果莎莎*
参考某电视节目的食谱，
好喜欢鲜虾与青椒的味道，
再搭配芒果莎莎，清爽又开胃，一极棒！
您也来试一试呗！

鲜虾青椒串材料：
新鲜海虾 （中型）30只，去头剥壳（留尾部），背部刮一刀挑肠、洗净沥干水备用
青灯笼椒 1个，去籽洗净切丁


调味料：
海盐 少许
黑胡椒粉 少许
辣椒粉 少许（可以不加）

竹枝 10枝，洗净抹干

做法：
1.将切好的青椒和鲜虾倒入大碗中，加入所有调味料混合均匀，存入冰箱至少半小时备用。
2.将鲜虾和青椒串在竹枝上。

3.预热平底锅，倒入少许油，将鲜虾青椒串放入，以中小火煎一分钟再反面煎一分钟即可上碟，搭配芒果莎莎一起享用。

*虾子很快会熟所以不宜煎太久一面肉质过老，口感不佳。
*调味料原食谱是以Cajun 香料腌制，我没有这香料所以自行更改。


芒果沙沙材料：
芒果 1颗 （约400克），取肉切丁
红辣椒 1条，切丝
洋葱 1/2颗， 切丝
青柠汁 1大匙
疯柑叶 2片，切丝 （家里没有芫荽，以疯柑叶代替点缀）

调味料：
鱼露 1/2 茶匙
蜜糖 1/2 茶匙
做法：
1.将全部材料与调味料半均匀，存入冰箱待冷后口感更佳。

Prawns Skewers Ingredients：
30 pcs of sea prawns (medium size), remove shells (keep tail shells), deveined the prawns, washed & drained, set aside.
1 capsicum, diced

Seasoning：
pinch of salt
dash of black pepper
pinch of chilli powder / cajun spice (optional)

10 bamboo sticks, washed & dry up

Method：
1.Mix all the prawns, capsicums & seasoning in a big bowl, combine well, chill in fridge for at least half an hour.
2.Thread the prawns & capsicums on the bamboo sticks.
3.Preheat the pan with some oil, pan fry the prawns skewers for a minute for both side. Transfer on a plate, served with mango salsa.
*Do not over fry the prawns, otherwise it will become too chewy not tender and juicy.
*This recipe was adapted from a tv programme.

Mango Salsa Ingredients：
1 mango (400g), diced
1 red chilli, shredded
1/2 onion, shredded
1 tablespoon lime juice
2 piece of kaffir leaves, shredded (I replace coriander leaves with kaffir leaves)

Seasoning：
1/2 teaspoon fish sauce
1/2 teaspoon honey

Method：
1.Combine all the ingredients and seasoning. Best served after chill in the fridge.

♡咖喱粉炒苏东 Curry Sotong♡

简易香辣*咖喱粉炒苏东*
采用两种咖喱粉，
非常下饭，大家一起来开动咯！~

材料：
苏东 3只 (600克), 去肮脏洗净后切圈圈
大洋葱 1个，切八瓣
渔翁标海鲜咖喱粉 3/4包
手表标英国咖喱粉 1大匙
疯干叶 2片，切丝 (点缀）
水 少许

调味料：
酱油 2~3大匙
(依个人口味自行调整)

做法：
1.将两种咖喱粉用少许水混合均匀，备用。
2.将酱油倒入已切圈圈的苏东，混合均匀，腌制至少半小时。
3.锅内倒入3大匙食油，爆香洋葱，加入混合好的咖喱粉，炒至出油后加入苏东和腌制的酱油翻炒均匀。
4.加入少许水翻炒至苏东熟后即可上碟，撒上枫干叶丝，趁热享用。

Ingredients：
3 big sotong (600g), removed dirt, washed and cut into ring shape
1 big onion, cut into 8 pieces
3/4 packet Cap Penangkap Ikan seafood curry powder
1 tablespoon Watch Brand England curry powder
2 Kaffir lime leaves
adequate water

Seasoning：
2~3 tablespoon soya sauce

Method：
1.Combine well both curry powder with some water, set aside.
2.Marinate sotong with soya sauce at least half an hour.
3.Preheat 3 tablespoon cooking oil, saute sliced onion, add in curry powder continue saute until fragrant. Add in sotong together with soya sauce stir fry well.
4.Add in some water and stir fry until well cooked. Sprinkle some kaffir lime leaves. Best served with rice when it is hot.