星期四, 10月 08, 2009

食譜: 泰香菠蘿炒蝦球 (Stir fry shrimps with pineapple and basil)

受訓中, 列印食譜不能提供, sorry


Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 850 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 中蝦20隻左右, 去殼 (20 shrimps, shell removed)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 青蔥2條, 切段 ( 2 green onion, cut into section)
tonytsang and kareny recipy
5- 芽菜250克 ( 250g bean sprout)
tonytsang and kareny recipy
6- 罐頭菠蘿4片, 切4份 ( 4 slices of pineapple, cut into 4 pieces each)
tonytsang and kareny recipy
7- 紅辣椒粒1湯匙 ( 1 tbsp of chopped red chili)
tonytsang and kareny recipy
8- 熟腰果1/3杯 ( 1/3 cup of baked cashew)
tonytsang and kareny recipy
9- 金不換葉約10塊 ( 10 thai basil leaves)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 魚露2湯匙 (2 tbsp of fish sauce)
tonytsang and kareny recipy
2- 水1湯匙 (1 tbsp of water)
tonytsang and kareny recipy
3- 菠蘿糖水3湯匙 (3 tbsp of pineapple syrups)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 蝦先用生粉擦勻, 再用清水洗淨, 去腸, 再用1/3湯匙胡椒粉, 鹽和生粉醃15分鐘, 快火落油(約1/2湯匙)起鑊, 將蝦炒熟, 盛起備用, 芽菜先出水1分鐘, 隔水備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先爆香辣椒, 蒜茸, 再加入青蔥和洋蔥和1/3茶匙鹽炒至軟身(圖1), 再入蝦兜勻(圖2), 加入金不換, 芽菜和汁料兜勻煮滾 (圖3), 再加菠蘿和腰果炒熱兜勻(圖4), 上碟即成

tonytsang and kareny recipy
1- Cover the shrimps with corn starch and rinse it under cold water.  Marinade the shrimps with 1/3 tbsp of salt, white pepper, corn starch for 15 minutes.  Heat the pan with some oil over high heat (at least 1/2 tbsp of oil).  Stir-fry the shirmps until done.  Put it aside.  Blanch the bean sprout for 1 minutes.  Drain it well and put it aside.
tonytsang and kareny recipy
2-  Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the red pepper nad garlic until fragrant.  Stir-fry the green onion and onion with 1/3 tsp of salt until soft (fig.1).  Stir in the shrimps and mix it well (fig.2).  Stir in the basil, bean sprout and sauce mix and mix it well(fig.3).  Stir in pineapple and cashew.  Heat it through (fig4).  Dish it up and serve it in hot.

貼士 Tips
1- 蝦用生粉擦勻再洗, 能將蝦徹底地清潔, 漂白及去腥, 再用鹽醃過, 煮後就能更爽口, 蝦要先雪, 殼才要容易除去
tonytsang and kareny recipy
2- 芽菜先出水, 煮時才不會有水出滲出, 出水1分鐘就可以了, 煮太耐就不再爽口   
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Clean the shrimps with corn starch can clean it better.  It also help to remove the fishy smell.  Marinade the shrimps with salt can make it more crispy after cook.  Shrimps must freeze for a while so that the shell can be remove easily
tonytsang and kareny recipy
2- Blanch the bean sprout so that it won't release its water while cooking.  Blanch around 1 minutes should be enough.  Otherwise it will be too soft 
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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27 則留言 :

  1.     number 1
    [版主回覆10/13/2009 01:42:00]勁呀

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  2. Simple dish .... I like it!  
    [版主回覆10/13/2009 01:42:00]最緊要係快手, 呵呵

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  3. 濃情朱古力碰上士多啤梨2009年10月8日 上午5:11

    受訓中都upload食譜, 通少好野
    [版主回覆10/13/2009 01:42:00]咁夜晚都可以寫食譜嘅

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  4. 通少, 今日我去買咗d牛尾回來, 點知一看原來你從來都沒教過牛尾, 希望有機會你教教我牛尾有咩好煮法。
    嚟個餸我都一定會試!
    [版主回覆10/13/2009 01:43:00]牛尾, 未整過, 但yahoo blog 有好多高手, 你實搵到人幫你

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  5. 哩味餸我岩.
    [版主回覆10/13/2009 01:43:00]記得要試吓呢

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  6. 受訓中也不忘我們...嘻嘻. 呢碟餸咁忙碌中的人煮...快!
    [版主回覆10/13/2009 01:43:00]係呀, 快快手, 又簡單

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  7. 依,乜你唔係入咗集中營受訓咩!仲有食譜出!辛苦你啦! 好,我幫你食咗佢!哈哈!
    [版主回覆10/13/2009 01:44:00]咁夜晚都可以寫食譜嘅

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  8. 受訓~軍訓?
    [版主回覆10/13/2009 01:44:00]唔係, technical training

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  9. 通少:
    蝦加芽菜,金不換,你下次試下落少少金不換不炒!
    仲香!因炒得唔好金不換會變黑色,你下次試下啦!
                                                                小詩媽
    [版主回覆10/13/2009 01:44:00]好, 下次再試吓

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  10. 多謝您受訓中都教我地煮野食..
    [版主回覆10/13/2009 01:44:00]客氣啦, 夜晚都可以寫食譜嘅

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  11. 泰式風味…正! 你又攪到我好掛住泰國了!
    [版主回覆10/13/2009 01:45:00]泰國真係美食天堂呀

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  12. 我回家也來試試看^___^ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
    [版主回覆10/13/2009 01:45:00]好呀, 等你呀

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  13. 係喎,受訓完未呢???
     
    [版主回覆10/13/2009 01:45:00]搞掂啦, 回家啦

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  14. 嘻嘻, 我地而家懶左好多呀,已經好耐都冇煮飯囉!!
    如果你地返黎HK,又住係我地隔離就好囉,日日都可以癡餐(哈哈,幻想中)!!
     
    [版主回覆10/13/2009 01:45:00]香港出街食太方便啦, 懶都可以理解

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  15. 好味,謝謝
    [版主回覆10/13/2009 01:46:00]客氣

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  16.        味道可增進食慾!
    [版主回覆10/13/2009 01:46:00]記得要試吓喎

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  17. 我有聞到泰國basil香呢!
    [版主回覆10/13/2009 01:46:00]咁犀利

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  18. 我有我的新空間2009年10月10日 上午3:48

    是預先set定出食譜呀? 服咗你喇!
    [版主回覆10/13/2009 01:46:00]夜晚係酒店寫嘅

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  19. 睇完令我口水都流晒喇    哈........
    [版主回覆10/13/2009 01:47:00]有機會就試吓啦

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  20. 整到好似外面叫咁靚呀! 忙完未呀?
    [版主回覆10/13/2009 01:47:00]未忙完呀, 有排忙

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  21. 通少, 見你經常會用洋蔥同青紅椒作菜, 想請教一下這類材料的貯存方法和一般可以存放多久. thx.
    [版主回覆10/14/2009 03:38:00]洋蔥如果放係雪櫃, 可以放好耐, 3個月都無問題, 否則會出芽, 就可能唔吃得啦
    青椒放係雪櫃可以放1-2個星期, 所以唔好買多

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  22. 好似好好味喎 !!
    [版主回覆10/14/2009 03:38:00]係呀, 好好味

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  23. 原來出外受訓係要過埋夜? 自己小心身體唔好捱壞呀
    [版主回覆10/14/2009 03:38:00]去左1個星期呀

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  24. 呢個菜我好鍾意食, 不過唔曉整, 太煩了...
    [版主回覆10/14/2009 03:38:00]哩個好簡單咋喎

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  25. 我有我的新空間2009年10月13日 上午4:24

    我在香港 towngas的網頁內找到你的 "南乳排骨芋頭煲"的食譜, 他們把你整篇blog都放上去了. 你知道此事嗎?
    [版主回覆10/14/2009 03:40:00]我知係知towngas 有我個blog, 但唔知有人將我成篇copy

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  26. 乜你受訓中都可出食譜,勤力的程度比美很多人。勁!
    [版主回覆10/14/2009 03:40:00]我盡力而為啦, 哈哈

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