亚参鱼 *Fish with Asam Sauce

上几个星期上了槟城一趟，回家的路上巴士停在怡保的一家手礼店，好让我们一些买吃的回去和家人、朋友分享。在那里，我买了3罐的Asam 鱼酱。这亚参鱼酱非常的棒，价钱中高，但味道确实是一流的。

不会辣、有点酸酸的、有香茅的味道。。。绝对是懒人的最好炒菜配酱! 配上两片马鲛鱼、一粒大葱、很多羊角豆。。。好好吃，好下饭哦!

宫保苏东

在Mydin看到很新鲜的苏东，就买了一些来炒宫保。

酸辣虾 * Sweet and Sour Prawns

回来大马后变得很不常煮。原因很简单：大马美食很容易找，种类又多。不用自己下厨就可以吃得很开心。加上只有我和小华两条人在家里，自己煮的话更不划。当然长远来说还是不上馆子吃为妙，毕竟外头煮的东西卫不卫生，是否有太多味精等都是对身体有害。

在Jusco买了一小包虾，家里又什么都还没有，只有一瓶蚝油、一瓶辣椒酱、一瓶蕃茄酱、盐和糖。想来想去真的想不到可以煮出来什么，干脆简单一点就煮个酸辣虾吧！



食材：
中型鲜虾..... 16只(去头)
蒜米..... 1 汤匙
Life 泰国辣椒酱..... 1 茶匙
Maggie 蕃茄酱..... 1 汤匙
盐..... 少许
胡椒粉..... 适量
水..... 1/5 马克杯
食油..... 1 1/2 汤匙

煮法：
1. 虾去头洗净后，取水，然后腌上一些盐和胡椒粉。
2. 开锅热油，先炒香蒜米。
3. 把虾加入锅内，一直炒到虾转红。
4. 加入辣椒酱与蕃茄酱，再加水。
5. 虾完全熟了就可上桌。

* 加入黄梨丁、黄瓜丁一起炒会更美味。

————————————————————————————————————————

Ingredients:
16 middle size prawns
1 tbsp of finely chopped garlic
1 tsp Life brand Thai chili sauce
1 tbsp Maggie brand tomato sauce
salt
pepper
1/5 mug of water
1 1/2 tbsp of cooking oil

Instructions:
1. Clean the prawns and marinate with a little bit of salt and pepper.
2. Heat the wok and the cooking oil, stir fried garlic until it turns a little brown.
3. Add prawns to stir until they turn red.
4. Add chili sauce and tomato sauce, then water.
5. Make sure the prawns are fully cooked before remove them to a clean dish to be served.

* This dish will taste even better to stir fried the prawns with cucumber cubes and pineapple cubes.

姜葱鱼片 *Stir Fry Fish Fillet with Ginger & Spring Onion

姜和葱都是我的最爱！

好像是被妈咪影响的关系，我非常爱吃姜。把一片片的姜往嘴里送，要下去嘴里满满的香姜汁，那种感觉仿佛是吃到了世上最美味的东西。最喜欢的、也是最难忘的是在印尼做spa时他们端送上来的黑糖姜茶了。从来都没有喝过那么好喝的姜茶，这是我人生中最难忘的姜制美食。

这道姜葱鱼片其实是改篇于早前PO上来的姜葱猪肉。新鲜的嫩鱼肉，碰上抢味的姜葱，鱼肉会变得更美味！因为去了鱼骨，这一道菜绝对是老少都所爱的一道菜。



食材：
鱼肉..... 1 片
姜片..... 8-10片
青葱..... 3 根 (切段)
盐........ 适量
食油..... 适量
蒜片..... 5-6 片

煮法：
1. 鱼肉小切片，腌上适量的盐。
2. 把锅和适量的油热了后，先用大火炒姜片大概1分钟。
3. 加入蒜片一起炒。
4. 加入鱼片炒一下，然后就直接加入青葱也一起炒。鱼片很快熟，所以这个过程不需要炒到很久，反而炒得太久的鱼肉会变老变硬。依个人喜好，需要的话可以再加一些盐。(注：如果腌鱼的时候已经用到大量的盐，不需要再加盐了。

————————————————————————————————

Ingredients:
1 fish fillet
8-10 slices of ginger
3 spring onion (cut into 3-4 inches in length)
salt
cooking oil
5-6 thin slices of garlic

Instructions:
1. Cut fish fillet into smaller slices, marinate them with some salt.
2. Heat the wok with at least 3tbsp of cooking oil, stir fry ginger with high temperature for about 1 minute.
3. Add garlic to stir fry.
4. Add fish to stir fry for a while and immediately add spring onion to stir together with the rest of the ingredients in the wok. Cook until fish is cook and you may serve it on a clean dish.

特制酱蒸鲈鱼 *Steam Seabass with Special Made Sauce

最近喜欢上餐馆吃。尤其是冰箱里的食物给我们嗑光后，唯一能把肚子医饱的办法就是上餐馆吃。


虽然Leeds只有一间比较像样的华人餐馆，但这家餐馆有几道菜是我们特别爱点的。比如说风堂炸虾、梅菜猪肉、烧鸭、酱蒸鲈鱼等。一直吃不出鲈鱼的煮法，唯有大概大概回家自己变魔术。。。








食材：
鲈鱼..... 1 尾
青葱..... 3 根(切节)
葱泥..... 2 大汤匙
姜泥..... 2 大汤匙
酸子..... 3-4 粒
水......... 适量
盐......... 适量
胡椒粉..... 适量
糖......... 适量
食油..... 适量
蚝油..... 1 汤匙


做法：
1. 鲈鱼腌上适量的盐和胡椒粉，然后把鱼放在蒸盘上。
2. 起锅后热油，先炒香葱泥，再炒香姜泥。
3. 酸子用热水溶解后，去籽，把酸子肉和水加入锅内。
4. 加适量的盐、糖和蚝油，翻炒到材料溶解为止。
5. 加入葱煮一会而就可以了。
6. 把煮好的酱汁倒在鲈鱼上，然后把鲈鱼给蒸了10分钟。
7. 鲈鱼蒸熟后即可。


————————————————————————————


Ingredients:
1 seabass
3 spring onion (cut shorter)
2 tbsp minced shallot
2 tbsp minced ginger
3-4 asam
1 tbsp oyster sauce
water
salt
pepper
sugar
cooking oil


Directions:
1. Marinate seabass with some salt and place the marinated fish into a bowl/plate.
2. Heat the wok, stir fried minced shallot and minced ginger.
3. Pour some hot water onto asam to remove the seeds. Then add asam and the water to the wok.
4. Add salt, sugar and oyster sauce into the wok, then stir until everything is evenly mixed.
5. Add spring onion to cook just for a while.
6. Once the gravy is cooked, pour the gravy onto marinated seabass, then bring seabass to steam for 10 minutes.
7. Once seabass is fully cooked, the fish is ready for serving.

黄姜虾 *Prawn Cooked In Ginger Gravy

食材：
去壳虾.......... 1 小碗(留虾尾)
香菜.............. 1 小把(切段)
黄姜.............. 1 小块
小葱.............. 3-4 粒
鸡蛋.............. 2 粒
盐.................. 适量
蒜头.............. 2-3瓣
胡椒粉.......... 适量
水.................. 少许
玉蜀黍粉...... 适量(做勾芡用)

做法：
1. 把去皮的黄姜、小葱和蒜头一起打成泥。如果没有黄姜，可以用1 汤匙的黄姜粉代替。
2. 虾腌少许的胡椒粉和盐。
3. 热锅后，先炒香(1)，然后再炒虾。一旦虾变稍红，把热水加进去。
4. 水一滚开，打散蛋。先让蛋在水里凝结成60%，然后用铲去把它弄碎，弄成蛋花。
5. 加盐调味。
6. 如果蛋汤太水，可以试加一些勾芡。
7. 最后把香菜放到锅里翻一翻就可以了。

——————————————————————————

Ingredients:
1 bowl shelless prawns
small amount of parsley
some ginger (the yellow type)
3-4 shallots
2 chicken eggs
salt
2-3 cloves of garlic
pepper
water
corn flour (optional)

Directions:
1. Blend skinned ginger, shallots and garlic together. You could replace ginger with ginger powder (the yellow type) without having to blend it any more.
2. Marinate prawns with some salt and pepper.
3. Heat the oil, stir (1) then follow by prawns. Once prawns turn to be redish in color, add a little bit of hot water.
4. When water start boiling, add eggs. Stir the egg after it is 60% cooked. Egg will be floating in the gravy.
5. Add salt to add flavour.
6. If the gravy is too watery, you could add some corn flour to make it thicker.
7. Finally add parsley to cook for 1-2 minutes.

泰式海鲜烧 *Grill Seafood in Thai Style

常常遇到这样的问题：食谱穷！每天煮这个煮那个，煮到很多时候都不懂该煮些什么。这时候就要大动用脑经了，看看冰厨里还有些什么、家里还有些什么。很多时候都碰巧的让我发明自己的一套煮法。

这一道酸酸的泰式海鲜烧棒极了！不是自己卖花赞花香哦！味道酸酸辣辣的，让人很开胃。

食材：

冷冻鱼.......... 2 大片(切小片)

苏东.............. 5-6 只(切片)

羊角豆.......... 1 小碗(切片)

大葱.............. 1 小碗(切片)

大辣椒.......... 2 条(切片)

虾米.............. 4-5 汤匙

东炎酱.......... 1 汤匙

食油.............. 适量

盐.................. 适量

做法：

1. 先热油，炒香虾米至虾米变脆。拿起备用。

2. 苏东和鱼片腌上少量的盐。

3. 铺一张锡纸在烤盘上，把鱼片和苏东都摆上去。

4. 把切好的羊角豆、大葱、辣椒和炒脆的虾米洒上去。

5. 东炎酱加上少量的水，搅至均匀，然后一样的把全不的酱汁倒在(3)和(4) 上。

6. 把全部的东西用锡纸包上。

7. 先把烤炉弄热3 分钟，再把(6)放到烤炉里烤10分钟。火候大概是220摄士。

8. 10 分钟后把(6)取出，剪开锡纸即可用餐。

——————————————————————————

Ingredients:

2 fish fillet, cut into pieces

5-6 squids, cut into pieces

1 bowl sliced ladyfinger/ okra

1 bowl sliced onion

2 chilli, sliced

4-5 tbsp dried shrimp

1 tbsp tomyam paste

cooking oil

salt

Directions:

1. Heat the oil, fry dried shrimp until it becomes crispy. Ready for use.

2. Marinate fish and squids will small amount of salt.

3. Place aluminum foil on baking tray, then place fish and squids on top of aluminum foil.

4. Spinkle ladyfinger/okra, onion, chilli and fried dried shrimp on top.

5. Add some water to tomyam paste and stir until evenly mixed. Pour it on (3) and (4).

6. Fold the aluminum foil.

7. Pre-heat the oven for 3 minutes, then place (6) into the oven to cook for about 10 minutes. Tune to 220 degree celsius.

8. Once it is done, remove the tray from oven and cut an opening on the foil. The dish is ready to be served.

番茄酱虾 *Prawn with Tomato Sauce

食材：

虾.......... 1 碗

番茄酱.. 3 汤匙

蚝油...... 1 汤匙

蒜米...... 1 汤匙

食油...... 适量

盐.......... 适量

水.......... 适量

糖.......... 1/2 汤匙

做法：

1. 虾连壳腌盐。

2. 热油后，先爆香蒜米，再炒虾。

3. 加入番茄酱和蚝油，再加糖和少许水即可。

——————————————————————————

Ingredients:

1 bowl prawns

3 tbsp tomato sauce/ketchup

1 tbsp oyster sauce

1 tbsp chopped garlic

cooking oil

salt

water

1/2 tbsp sugar

Directions:

1. Marinate prawns with salt.

2. Heat the oil, stir fried garlic until colored, then add prawns to stir until it is cooked.

3. Add tomato sauce/ketchup, oyster sauce, sugar and some water to stir until everything is evenly mixed.

香煎三文鱼 *Fried Salmon

我本身不是很爱吃鱼，原因很简单，每每吃鱼10次里一定会有8次是吭鱼骨的，超辛苦。但要是有鱼fillet，我还是会夹多两夹来配饭。


英国卖的三文鱼是每一百克卖3.98英镑，至从电油起价后，三文鱼的价钱也跟着起了。我不爱shashimi，但我爱煎的三文鱼。三文鱼的鱼皮含有高量的Omega, 最适合我这种高固醇的人了。很可惜，我家老板并不是很爱吃这鱼。。。



食材：
蒜米....... 2 汤匙
九层塔叶(干、碎的)...... 1 大汤匙
海盐....... 适量
食油....... 1 茶匙
三文鱼... 1 片
胡椒粉... 适量


做法：
1. 把蒜米、胡椒粉、九层塔叶和海盐抹在鱼片上。
2. 最好使用non-stick 锅。热油后，就把鱼放到锅里煎。
3. 煎熟了就赶快起锅。


——————————————————————


Ingredients:
2 tbsp chopped garlic
1 tbsp basil (dried chopped basil)
sea salt
1 teasp cooking oil
1 piece salmon
pepper


Directions:
1. Marinate salmon with garlic, pepper, basil and salt.
2. Heat the oil with non-stick pan. Once oil is heated, fried salmon until cooked.

虾炒蛋 *Fried Eggs with Prawns

食材：

虾.......... 1/2 碗(去壳)

蛋.......... 3 粒

食油...... 适量

酱油...... 适量

盐.......... 适量

胡椒粉.. 适量

做法：

1. 虾腌盐。

2. 蛋打散后，加入酱油和胡椒粉。

3. 热油后，先稍微把虾炒一下，把虾从锅里捞起，然后加入蛋里，再把虾连蛋一起倒入锅内煎至熟。

——————————————————————————

Ingredients:

1/2 bowl shelless prawns

3 chicken eggs

cooking oil

soy sauce

salt

pepper

Directions:

1. Marinate prawns with salt.

2. Break eggs in a bolw, add pepper and soy sauce, stir until even.

3. Heat the wok and the oil, cook prawns until it turns pink. Remove prawns from wok and add prawns in (2). Pour the mixture to wok and fried until egg is cooked.

清蒸鱼片 *Steam Fish Fillet

食材：

红番茄.... 1 粒

香菇........ 6-8 朵

蒜米........ 1 汤匙

姜............ 1 块

鱼片........ 2 大片

绍兴酒.... 1 汤匙

酱油........ 1 茶匙

胡椒粉.... 适量

食油........ 适量

准备：

1. 番茄切片。

2. 鱼片切短。一片可切成3-4节。

3. 姜切丝。

4. 香菇浸热水至软化。洗净后切片。

做法：

1. 鱼片腌上盐和胡椒粉，然后再把鱼片摆在碗中。

2. 把红番茄摆在盘的周围。

3. 热油后，爆香姜丝和蒜米。

4. 把姜丝和蒜米洒在鱼片上，把一些刚才爆香姜和蒜米的油也放进去。

5. 把香菇放在鱼片上。

6. 再把酱油和少许的清水搅匀，然后加入蒸碗里。

7. 把鱼拿去蒸10~15分钟，蒸好后加上绍兴酒即可。

————————————————————————

Ingredients:

1 tomato, sliced

6-8 Chinese mushroom

1 tbsp chopped garlic

ginger, shreded

2 fish fillets, cut into smaller pieces (each fillet could cut into 3-4 smaller pieces)

1 tbsp rice wine

1 teasp soy sauce

pepper

cooking oil

Directions:

1. Immerse mushroom in hot water until soften, clean it and cut into slices.

2. Marinate fish fillet with salt and pepper, place in a soup bowl.

3. Place tomato around the bowl.

4. Heat the wok and oil, fried garlic and ginger until colored. Drain from cooking oil and place it on fish fillet. Add a little bit of oil from wok to the fillet.

5. Place mushroom on fish fillet.

6. Add a little bit of water to soy sauce, mix until even and pour on fillet.

7. Bring the fillet to steam for around 10-15 minutes. Immediate add rice wine to fish fillet after it is taken out from the steam wok.

东炎苏东 *Tomyam Squid

食材：

苏东...... 5-6 只

东炎酱.. 2 汤匙

大葱...... 1 粒(小粒的，切片)

蒜米...... 1 汤匙

葱泥...... 1 汤匙

盐.......... 适量

食油...... 适量

清水...... 少许

做法：

1. 苏东切片腌盐。

2. 热锅后，先爆香蒜米和小葱头，炒熟大葱，后加东炎酱一起炒香。可加少许清水，会容易炒一些。

3. 加入苏东一起炒，苏东一熟了就要立刻上锅，要不然苏东肉会变得很硬。

4. 喜欢酸味的朋友，可以加上1汤匙的酸柑汁。(选择性)

——————————————————————————

Ingredients:

5-6 squid

2 tbsp Tom Yam paste

1 onion, cut into quarter or more

1 tbsp finely chopped garlic

1 tbsp finely chopped shallot

salt

cooking oil

water

Directions:

1. Cut squid into bite-sized pieces and marinate with salt.

2. Heat the wok, stir fried garlic and shallot until both are colored. Add onion to fried until soften. Add Tom Yam paste to stir with other ingredients until evenly mixed. You could also add some water.

3. Add squid to stir. Remove squid from wok immediate after squid is cooked. Avoid squid from over cook as the texture will be harden.

4. You could add 1 tbsp of fresh lime sauce to the dish before serve. (optional)

酱蒸鱼 *Steam Fish Fillet with Special Made Soy Sauce

食材：

鱼肉........ 2 片

姜............ 2 块(1 块切丝，1 块切粒)

蒜米........ 1 汤匙

青葱........ 3 条(1 条切粒，另2 条只切一半)

蚝油........ 1 汤匙

酱油........ 1 汤匙

清水........ 适量

盐............ 适量

食油........ 适量

做法：

A) 酱

1. 热油后，先炒香姜粒和蒜米。

2. 加入蚝油、酱青、清水和两条葱菜，煮10分钟。待用。

B) 鱼

1. 鱼洗净后，腌上少许盐，把姜丝摆在鱼片上。

2. 把酱汁倒在鱼片上，然后蒸15分钟。

3. 蒸好后，把青葱粒放在鱼片上即可。

——————————————————————————

Ingredients:

2 fish fillet

2 ginger (1 in dice, another 1 shreded)

1 tbsp chopped garlic

3 spring onions (1 chopped finely, another 2 cut into half)

1 tbsp oyster saurce

1 tbsp soy saurce

water

salt

cooking oil

Directions:

A) How to make special made soy saurce?

1. Heat the wok with 1 tbsp of oil, stir fried ginger in dice and garlic until both are colored.

2. Add oyster saurce, soy saurce, water and spring onions (the one that was cut into half) to cook with medium-low heat for 10 minutes.

B) How to steam the fish?

1. Marinate fish fillet with salt. Place it on the plate and sprinkle shreded ginger on the fillet.

2. Pour special made soy saurce on the fish, bring to steam for 15 minutes.

3. Once it is done, sprinkle chopped spring onions on the fillet.

豆辨酱鱼 *Fish in Salted Soy Bean

食材：

鱼.......... 1 条

姜.......... 1 块(切丝)

豆辨酱.. 1 汤匙

蒜米...... 1 汤匙

糖.......... 适量

清水...... 少许

食油...... 适量

做法：

1. 鱼腌上少许盐。先把鱼煎了，捞起待用。

2. 把多余的油捞起，留少许爆香姜丝，再爆香蒜米。

3. 加入豆辨酱，糖和清水，煮匀。

4. 把鱼浸在(3)煮一会儿即可。

——————————————————————————

Ingredients:

1 fish

ginger, shreded

1 tbsp salted minced soy bean saurce

1 tbsp finely chopped garlic

sugar

water

cooking oil

Directions:

1. Marinate fish with some salt. Heat the wok with oil and fried the fish until cook. Fish is ready for use.

2. Heat the wok again with 2 tbsp of oil. Stir fried ginger and garlic until both are colored.

3. Add salted soy bean saurce, sugar and water. Stir until everything is evenly mixed.

4. Put fried fish into (3) to cook with medium-low heat for a while. Lift to serve.

蚝油虾 *Prawns with Oyster Sauce

食材：

鲜虾....... 12-15 只

蒜米....... 3 汤匙

蚝油....... 2 汤匙

胡椒粉... 适量

食油....... 适量

清水....... 少许

做法：

1. 虾去头，洗净后腌胡椒粉和1 汤匙的蚝油。至少腌上一个钟。

2. 热锅，先爆香蒜米， 然后炒虾。

3. 再加入另1 汤匙的蚝油，加一些清水。要不停的翻炒虾。

4. 蚝油收水后即可。

——————————————————————————

Ingredients:

12-15 headless fresh prawns

3 tbsp chopped garlic

2 tbsp oyster saurce

pepper

cooking oil

water

Directions:

1. Marinate prawns with pepper and 1 tbsp of oyster saurce for at least an hour.

2. Heat the wok, stir fried galic until it colored. Add prawns to stir fried.

3. Add another tbsp of oyster saurce and a little bit of water to stir fried with prawns until prawns are cooked.

4. Cook until gravy is tickening and it's ready for serve.

苏梅酱蒸鱼片 *Steamed Fish Fillet with Plum Sauce

食材：

姜........... 1 小块

蒜米....... 1 汤匙

苏梅酱... 1 汤匙

番茄....... 1 粒

清水....... 少许

青葱....... 1 小棵

白糖....... 1/2 茶匙

鱼肉....... 2 大片

盐........... 适量

胡椒粉... 适量

准备：

1. 鱼片切块，腌上盐和胡椒粉。

2. 姜弄成姜容。

3. 番茄切片。

4. 青葱切粒。

做法：

1. 热油后，先爆香姜容，再爆香蒜米，然后捞起备用。

2. 把鱼片放在盘中，再把番茄片摆在鱼片的四周。

3. 把爆香了的姜容和蒜米洒在鱼片上，再放上青葱。

4. 然后把搅均匀了的苏梅酱和白糖加上一些清水，淋在鱼片上。

5. 大火蒸15分钟即可。

——————————————————————————

Ingredients:

ginger, minced or chopped finely

1 tbsp chopped garlic

1 tbsp plum saurce

1 tomato

water

1 spring onion

1/2 teasp sugar

2 fish fillet

salt

Preparations:

1. Cut fish fillet into smaller pieces, marinate with salt and pepper.

2. Cut tomato into slices.

3. Chop spring onion.

Directions:

1. Heat the wok, stir fried ginger first, then garlic until it colored. Left up from wok and ready for use.

2. Place fish fillet in the middle of the plate. Place tomato around the fillet.

3. Sprinkle fried garlic，ginger and spring onion on top of fillet.

4. Mix plum saurce, sugar and a little bit of water. Stir until its evenly mix, then pour on the fillet.

5. Bring to steamer to steam with medium-high heat for 15 minutes will do.

江鱼仔Sambal *Sambal Anchovis

可以再煮一个椰浆饭，更棒！哈哈！应该是想椰浆饭想疯了！

Normally this dish is taken with nasi lemak, a special delicacy from Malaysia.

食材：

江鱼仔..... 1 大碗(去头，去内脏)
大葱......... 1 粒(切片)
蒜米......... 1 汤匙
小葱泥..... 3 汤匙
蕃茄酱..... 1 汤匙
辣椒酱..... 1 汤匙
酸梅酱..... 1 汤匙
姜蓉......... 1/4 汤匙
鸡精粉..... 适量
食油......... 适量
盐............. 适量
清水......... 适量


做法：
1. 先炸江鱼仔。
2. 再热锅，爆香姜、蒜米、小葱10分钟。
3. 然后加入大葱先炒，再加入番茄酱，酸梅酱及辣椒酱，再加少许水。
4. 把炸好了的江鱼仔放到锅里炒一炒，加入盐及鸡精粉。
5. 翻两翻即可。

*喜欢辣的朋友可以在(3)加上小辣椒或辣椒粉。

——————————————————————————

Ingredients:
1 bowl anchovis (without heads and internal organs)
1 onion, sliced
1 tbsp chopped garlic
3 tbsp chopped shalott
1 tbsp tomato saurce/ ketcap
1 tbsp chilli saurce
1 tbsp plum saurce
1/4 tbsp minced ginger
chicken stock powder
cooking oil
salt
water

Directions:
1. Heat the wok and deep fried anchovis.
2. Heat the wok again and stir fried garlic, shalott and ginger for 10 minutes.
3. Add onion to cook until soften. Then add tomato saurce/ketcap, chilli saurce and plum saurce to stir until even. Also add some water.
4. Put all the fried anchovis to mix with (3). Add some salt and chicken stock powder.
5. Mix until even and it's ready to be served.

* For those who like spicy food, you could add some fresh chilli or chilli powder in step (3).

什菜鲍贝 *Mix Vege with Abolone Clam

食材：
鲍贝罐头...... 1 罐
辣椒干.......... 2-3 条
灯笼椒.......... 1/2 粒
大葱.............. 1 粒
蚝油.............. 1 汤匙
蒜米.............. 1 汤匙
盐巴.............. 适量
食油.............. 适量

做法：
1. 把鲍贝罐头里面的水倒掉，然后把鲍贝浸水洗净。
2. 把辣椒干切段，灯笼椒和大葱切块。
3. 热油后，首先爆香蒜米，然后再炒辣椒干。
4. 炒香辣椒干后，把灯笼椒放到锅里炒。接着再把大葱加入一起炒。
5. 然后再加入鲍贝一起炒。
6. 加入蚝油和少许盐调味。
7. 炒熟后即 可。

——————————————————————————

Ingredients:
1 tine of abalone clam
2-3 dried chili
1/2 capsicum
1 onion
1 tbsp oyster saurce
1 tbsp chopped garlic
salt
cooking oil

Directions:
1. Throw away liquid in contains in abalone clam's tine. Wash and immerse abolone clams in water.
2. Cut dried chili, capsicum and onion into bite size pieces.
3. Heat the wok, stir fried garlic then follow by dried chili.
4. Add capsicum and onion into wok and stor fried with (3).
5. Add abalone clams to stir fried together with other ingredients.
6. Add oyster saurce and a little bit of salt for flavor.
7. Once abalone clam is cooked, leave everything immediately from wok.

海鲜炸粉 *Seaffod Tempura

小时候，每一次饭还没开
家里的三只小鬼一定会进进出出厨房，偷了一片又一片的炸鱼片来吃
结果开饭时
各各都肚子已涨得不像样了，饭也吃不进去了

早时妈咪都是买马绞鱼切片来做这一道菜
后来家乡的超市开始卖冷冻鱼片后，我们就改用冷冻鱼片了
鱼片那么一炸，真的好吃得不得了
吃了一片又要第二片
仿佛上了毒瘾，一片又一片的放入口中嚼，停不了
除了炸鱼片，用同样的方式炸虾也很好吃。

做这道菜的关键是在于鱼片的炸粉
通常，我都使用泰国的Gogi 炸粉
要炸鱼片的表面脆脆的话，记得一定要用冷水把炸粉调绸
水越冷，炸出来了鱼片会越更脆
而且用冷水调炸粉也会比较容易把粉调匀
如不想配饭的话，炸来当零食吃也不错哦！
可以一边看电视，一边吃鱼片。
又或者可以配啤酒喝。

炸鱼片/ Fish Tempura


炸虾球/ Prawn Tempura



食料：
鱼片................ 三大片或虾
泰国Gogi 粉... 1/2 包
蒜米................ 1 汤匙
姜蓉................ 1 小匙
清水................ 少许
胡椒粉............ 适量
盐.................... 适量
食油................ 大量

做法：
1. 把大鱼片切成 2“ X 2“ 大的小鱼片。如果改用虾的话，去所有的壳除了虾的尾巴。
2. 用盐、胡椒粉、蒜米和姜蓉腌鱼或虾，得腌至少两个钟或以上。
3. 泰国Gogi粉加适量的冷水，搅匀至变粘液为此。
4. 热锅， 然后把鱼片沾入粉内，再把鱼片放入热锅中炸至金黄色。如是用虾的话，除了虾尾之外，全只虾都要沾入粉内再炸。
5. 鱼片或虾炸至金黄色后即可。

————————————————————————————

Ingredients:
frozen fish fillets or prawns
1/2 packet of Thai Gogi tempura powder
1 tbsp chopped garlic
1 teaspoon minced ginger
water
pepper
salt
lots of cooking oil

Directions:
1. Cut fish fillets into bite-size pieces (roughly 2 incs X 2 incs). For prawns, remove all the shell except the tail part.
2. Marinate fish/prawns with salt, pepper, garlic and ginger for about 2 hours or more.
3. Mix Thai Gogi tempura powder with water. To get a crispy result, be sure to use very cold water. The mixture should not be too watery.
4. Heat the cooking oil, dip fish into (3) and deep fried. For prawns, dip the whole thing into (3) except the tail.
5. Once tempura turns to become gold in color, immediately leave the fish/prawns from wok.

————————————————————————————

金香美味炸苏东/ Squid Tempura



食料：
苏东................... 5-6 只 (切块）
泰国Gogi炸粉... 1/2 包
泰国苏东露....... 1 汤匙
胡椒粉............... 适量
食油................... 大量

做法：
1. 把苏东处理干净后，必须先确定苏东是完全干水，要不炸苏东时会导致喷油的问题。
2. 用泰国苏东露和胡椒粉腌苏东。
3. 热又后，把苏东沾满泰国Gogi 粉。必须确定苏东沾满粉，要不然同样的会导致喷油的问题。
4. 苏东炸至金黄色即可。

————————————————————————————

Ingredients:
5~6 big squids, cut into bite-size pieces
1/2 packets of Thai Gogi tempura powder
1 tbsp squid sauce
pepper
lot of cooking oil

Directions:
1. Make sure squid is dried off before used.
2. Marinate squids with squid sauce and pepper for at least half an hour.
3. Heat the oild, get squids cover with Thai Gogi tempura powder. Make sure it is fully covered before putting into the hot oil, or else oil will spit.
4. Once tempura turns to gold in color, immediately leave the squids from wok.

宫保苏东 *Gong Pou Squid

在沿海一带居住的人，每一顿饭，都应该少不了把海鲜当菜肴

小时候，一点也不明白每天有妈妈煮饭、每天可以在家里开饭是件很幸福的事
总是很羡慕其他小孩们，可以和一家人在外用餐
自己出外生活后才开始明白还是住家菜比较好吃

很怀念妈妈的这一道宫保苏东
嫩嫩的章鱼片，味道有点香辣
加上蚝油和苏东（章鱼）的鲜味，好吃的不得了

说到章鱼，又想起了那天在热浪岛的钓章鱼比赛
我和小华没出海，但后来很庆幸的看到了好多刚从海里捞上岸的活生生章鱼
从来没想过在巴刹里貌不起眼的黑黑章鱼，在活生生时竟然是那么的漂亮！
刚抓回来的章鱼，它身体表面的一层皮是会不断的闪闪烁烁换颜色
我想那是一种自我保护的自然现象吧！
章鱼皮上的每一颗细胞
一点点地从白色扩大成紫色
然后再从紫色扩小变成白色。
好像一颗颗的小血点在血管里一直伸张收缩
当时突然觉得生物是那么的神奇，美妙！

章鱼可是含有高量胆固醇的一种海鲜食物
尤其是章鱼头那一部分
所以要煮章鱼就得要好好的处理它

之前在马六甲比较常煮这一道菜
但来了英国之后，由于海鲜很贵
同常我们都是买进口的冷冻章鱼
当然，煮起来味道远远不及新鲜的章鱼味道好






食材：
苏东肉片... 1 碗
蒜米......... 1 汤匙
大葱......... 1 粒（切片）
辣椒干......1/4碗（切段）
糖............ 1/2汤匙
蚝油........ 1 汤匙
胡椒粉..... 适量
食油........ 适量

做法：
1. 用胡椒粉、蚝油和汤腌苏东肉片。至少得腌上半个小时。
2. 先在热锅里炒香辣椒干，再炒蒜米。
3. 蒜米一旦变黄金色后，就可以开始加入大葱一起炒。
4. 当大葱开始遇热变软后，把苏东肉片倒入锅里炒。尽量快翻苏东肉。
5. 苏东煮熟后即可。

蒂莎的贴心小建议：
所有海鲜不可煮太久，煮太久肉质会变硬。只要苏东肉遇热后稍微卷起即可。

——————————————————————————————

Ingredients:
1 big rice bowl of squid, cut into bite-size pieces
1 tablespoon of garlic, finely chopped
1 large onion, cut into bite-size pieces
1/4 bowl of dried chili, cut into bite-size pieces
1/2 teaspoon of sugar
1 tablespoon of oyster saurce
pepper
cooking oil

Directions:
1. Marinate squid with pepper, oyster saurce and sugar for roughly half an hour.
2. Stir dried chili then follows by garlic.
3. When garlic turns abit yellowish, put onion into the wok.
4. Put squids into the wok when onion just beginning to soften.
5. Remove everything from wok once squid is cooked.

Trisha's suggestion:
Squid is a kind of seafood. Normally the texture will become hard when it is over cooked. Make sure you don't cook squid for too long.