星期三, 10月 30, 2013

[通少食譜]泰香惹味炒青口 (Mussel in Thai Chili sauce)



  [Prep 準備: 20 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 320 per serving ] 
 
列印 Print (Password: tony)
http://tonykarenkitchen.com/
Chili Paste Soya Bean Oil (Nam Prik Pao)
泰國辣椒膏可以話係一個泰菜常用的調味料, 也是煮冬蔭公必需的, 它有點將台灣的沙茶醬, 味道香濃惹味, 比較甜多過辣味的, 當然它又有超辣版的, 大家買時要小心, 問清楚啊
它用途廣泛, 像蠔油一樣, 炒飯, 煮菜, 打邊爐, 撈飯, 醃肉都可以用到的, 大家有機會, 一定要買來試試啊

活的青口於口邊會夾著像海草的雜物, 那是它們的糧食, 不要用力拔掉它, 因為你可能會令青口也拔出來, 殺死青口的, 正確的做法是用一隻手夾著青口的殼, 再用另一隻手夾著雜物, 向殼的末端拉走的 (如下圖)

相片是來自於 (Pictures is from):
http://www.thekitchn.com/thekitchn/tips-techniques/how-to-clean-and-debeard-mussels-050028
 
或參考我整青口的video, 有詳細講解如何清理青口的:
http://www.youtube.com/watch?v=vv8b1RkWokk&feature=share&list=PLONn2Tn1mlRG0-l4MSZgf2PtwmDTq9BeR
 
.: 材料 Ingredients :. 
1- 煙肉200克左右, 切粒 (Bacon, diced, 200g)
2- 中洋蔥1/2個, 去皮切條 (1/2 Medium onion, peeled, sliced)
3- 甜椒(任何顏色)1個, 去囊, 切條 (1 bell pepper, cored, sliced)
4- 新鮮青口500克左右, 切條 (Fresh mussels, 500g)
5- 金不換葉8-10塊 (Thai basil, 8-10 leaves)
6- 蒜蓉1湯匙 (minced garlic, 1 tbsp)
7- 紅蔥頭1粒, 去皮切粒 (1 Shallot, peeled, diced)

.: 汁料 Sauce mixtures :.
1- 糖1茶匙 (1 tsp sugar)
2- 熱水1/2杯 (1/2 cup of hot water)
3- 魚露1湯匙 (1 tbsp of fish sauce)
4- 泰國辣椒膏2湯匙 (Chili Paste With Soya Bean Oil, 2 tbsp
)

 .: 做法 Directions :.
Step 1:
 
鑊用中快火落1/2茶匙油起鑊, 先加入煙肉煎至兩面脆身, 再加入蒜蓉, 紅蔥頭和洋蔥連1/3茶匙鹽炒2分鐘

Heat the pan with 1/2 tsp of oil over medium high heat.  Add in the bacon and pan-fry it until the bacon is crispy.  Add in the garlic, shallot, and onion with 1/3 tsp of salt.  Stir-fry the ingredient for 2 minutes. 
Step 2:
 
再加入甜椒兜勻炒2分鐘, 再加入青口和汁料煮滾, 蓋頂焗5分鐘或至青口全部開口, 再加金不換兜勻, 上碟即成

Add in the bell pepper and mix it well.  Stir-fry the ingredients for 2 minute.  Add in the mussel and the sauce mixture and bring it to boil.   Cover and simmer for 5 minutes or until the mussels are cooked.  Add in the basil and mix it well.  Dish it up and serve it hot.

.: 小貼士 Cook's notes :.
1- 參考我整青口的video, 有詳細講解如何清理青口的:
http://www.youtube.com/watch?v=vv8b1RkWokk&feature=share&list=PLONn2Tn1mlRG0-l4MSZgf2PtwmDTq9BeR
2- 青口煮了5分鐘都未開口的話, 就可能煮前已死了, 那就要棄掉,
3- 魚露各牌子的味道不同, 份量要自己試過再調整
4- 用急凍已開邊的青口也可以的, 但水就建議改成雞湯
 
http://tonykarenkitchen.com/
1- Check the following site to learn how to clean the mussel properly:
http://www.thekitchn.com/thekitchn/tips-techniques/how-to-clean-and-debeard-mussels-050028.
2- Discard the mussel if the shell remains closed after simmering.
3- Adjust the fish sauce portion accordingly as different brand of fish sauce has different taste.
4- It is fine to use the frozen cooked mussels instead of fresh mussel. It is better to use chicken broth instead of water in this case.
 
Copyright © 通之廚房. All rights reserved.

沒有留言 :

張貼留言

Related Posts Plugin for WordPress, Blogger...