切ない流れ星 君に届けなくて、この思い。


スポンサーサイト

--年--月--日 

上記の広告は1ヶ月以上更新のないブログに表示されています。
新しい記事を書く事で広告が消せます。

Fried Elephant Fish with Green Mango and Fresh Water Shrimp Salad

2009年02月13日 

炸象鼻鱼配青芒果和沼虾沙拉



Ingredients 配料

Whole Fried Elephant fish: 整煎象鼻鱼:

500 g Elephant Fish 象鼻鱼500克

1 lt Peanut Oil 花生油1升

1 kl Rice Flour and Gram Flour 米粉和绿豆粉1千克



Marinate: 腌制:

Fish Sauce Dip 鱼露少许

60 ml Coconut Juice (no Coconut Milk) or Water 椰汁60毫升(不用椰奶)或清水

1 tsp Rice Vinegar 米醋1茶匙

3 tsp Sugar 糖3茶匙

1 ea Red Chili (minced) 红辣椒1根(切丝)

2 clove Garlic (minced) 大蒜2颗(切丝)

1 tsp Lime Juice 青柠檬汁1茶匙

4 tbsp Fish Sauce 鱼露4茶匙



Shrimp and green mango salad: 沼虾和青芒果沙拉:

Fresh Chilies 新鲜辣椒

300 g River Shrimp (poached) 沼虾300克(焯水)

1 Small Carrot (shredded) 小胡萝卜(切丝)

2 ea Green Mango (shredded) 青芒果2只(切丝)

1 tsp Vietnamese Mint (minced) 越南橄榄1茶匙(切丝)

60 ml Fish Sauce 鱼露60毫升

1 ea Chilies (minced) 辣椒2根切丝

Crispy Shallots and Chives (for garnish) 炸脆的小洋葱和细香葱(装饰用)



Method

1. Choose elephant fish that is alive and fresh.

2. Once fish is clean marinate with a little fish sauce, mixed with some finely chopped ginger and chilli. Coat the fish with season rice flour.

3. Fry at 185C until golden brown.

4. To make the salad: mix all shrimp and salad ingredients together. The salad is best if you leave it in the fridge for one hour.

5. Serve the fish and salad with fish sauce, rice paper and lots of herbs.

烹饪步骤

1. 挑选鲜活象鼻鱼。

2. 洗净,用鱼露、辣椒和姜末腌制3小时。拍上调味过的面粉。将象鼻鱼用米粉裹皮

3. 用185度将鱼煎至金黄

4. 沙拉的配料和虾混合,冷藏1小时风味更佳。

5. 所有原料混合成沙拉并与鱼一起上桌,配上鱼露、米纸和大量草本调料。

Königsberger Klopse/ Poached Meat Dumplings with Caper Sauce

2009年02月13日 

式煮肉圆配水瓜榴汁

(Serves 4 pax) 4-5人份




Ingredients 配料

300 g Beef(minced) 牛肉糜

300 g Pork(minced) 猪肉糜

50 g Onions(fine diced) 洋葱(切块)

20 g Anchovy(chopped) 凤尾鱼

3 each Eggs 鸡蛋

2-3 each Cocktail hard roll 硬面包

60 g Capers (40 g chopped) 水瓜榴(其中40克切丝)

2 each Lemons 柠檬

Parsley(chopped) as desired 欧芹适量(切碎)

100 ml Heavy cream 奶油

Salt & Black pepper to taste 盐和胡椒适量

40 g Butter 黄油

30 g Flour 面粉

50 ml White wine 白葡萄酒

500 ml Water(to poach dumplings) 水(煮肉圆用)

10-12 each Peppercorns 胡椒粒

1 each Bay Leaf 香叶

Rice or boiled potatoes as side dish 配以米饭和土豆



Method

1. Soak bread in cold water to allow it soften, drain and chop finely.

2. Mix minced pork and beef with eggs, anchovies, bread, minced onions and half of the capers. Season with salt and pepper. Then make the mixture into small balls.

3. Bring water to boil, add wine, peppercorns and bay leaf. Add the dumplings and simmer for about 10-15 minutes until dumplings done. Remove dumplings from stock, drain stock and keep aside.

4. Melt butter in a pan, add flour and stir to form a “Roux”. Deglaze with stock, simmer and allow binding, season the sauce with salt, pepper and lemon juice. Add cream, the rest capers and a little bit fine chopped anchovy. Place dumplings in sauce, heat through and arrange with the sauce on a desired plate. Garnish with chopped parsley, serve with rice or boiled potatoes.

烹调步骤

1. 面包浸泡在冷水中使软化,然后取出沥干后切碎。

2. 把猪肉、牛肉、蛋、银鱼柳、面包、洋葱和水瓜榴混合捣碎,加盐和胡椒做成肉圆。

3. 锅内放水,加少许白葡萄酒、干胡椒和香叶,将肉圆放在锅内煮大约10-15分钟,直到煮熟后将肉园取出放在旁边。

4. 锅内融化一些黄油,加入面粉搅拌,再加煮肉圆的汤汁,煮一会儿。加盐、胡椒、柠檬汁、奶油、少许水瓜柳和切碎的凤尾鱼做成白酱汁。把肉圆放入白酱汁中装盘。用切碎的欧芹装饰,旁边配米饭和土豆。

Snails Stuffed With Lemongrass and Minced Pork with Shrimp crackers

2009年02月13日 

蜗牛塞柠檬草和猪肉碎和虾片




Ingredients 配料

Snails stuffed with minced pork 蜗牛塞猪肉碎

3 Lemon Grass (inner part, cut in length) 柠檬草内茎3根(切段)



Filling: 填料:

18 Fresh Snails in Shell 带壳蜗牛18只

150 g Ground Pork 猪肉糜150克

2 Dried Black Fungus 干菌2个

50 g Dried Glass Noodle 干面条50克

2 ea Shallots (diced) 小洋葱2个(切碎)

1 Lemongrass (minced) 柠檬草1根切丝

Salt and White Pepper to taste 盐和白胡椒少许

1 Egg Yolk 蛋黄1只

2 ea Large Shrimp Crackers 大虾片2片

90 g Whole Butter 全脂黄油90克



Method

1. Buy can or fresh snails. If the snails are fresh, make sure to boil three times to take the slime out.

2. Take the snail out of the shell and chop finely, then mix with ground pork. To assemble place a small string of lemongrass over the opening of the shell. Place the mix on top of the string and start stuffing the shell (the string will help to take the meat out once is cooked)

3. Steam for ten minutes or until done.

4. Mix fish sauce, chili and finely chopped lemongrass to make the sauce.

5. Serve on a bowl with butter and herbs. Garnish with shrimp crackers.

烹饪步骤

1. 可以使用它罐头或新鲜蜗牛。如果是新鲜蜗牛,一定要煮3次去除泥垢。

2. 蜗牛肉从壳内取出,切碎,与猪肉糜混合。柠檬草带上放置混合原料并在壳中填料(柠檬草带可以帮助取出填料食用)

3. 将蜗牛壳与填料蒸10分钟至熟。

4. 鱼露、辣椒、切碎的柠檬草混合做成调料。

5. 将黄油、草本调料与蜗牛一起盛入碗中,放上虾片作装饰,上桌。

354

2009年02月13日 

高中的同学去日本旅游时拍回来的hostclub看板男们?orz
貌似是在京都的哪里吧 囧
还有花见小路
我想到TACTICS啊 >_<~
有机会也要去看看XDDD

他们也偷拍的XD
SO照片隐藏鸟~》《~

続き

Soft Shell Crab Spring Roll with Whole Roasted Eggplant and Crab

2009年02月11日 

软壳蟹春卷配整只烤茄子和蟹肉



Ingredients 配料

Soft Shell Crab Spring rolls 软壳蟹春卷:

Fresh Coriander 新鲜香菜

2 tsp Vinegar 醋2茶匙

Salt and Pepper to taste 盐和胡椒少许

1 tbsp Rice Wine 米酒1汤匙

500 g Fresh Soft Shell Crab 新鲜软壳蟹500克

2 tbsp Oil 油2汤匙

12 Dried Rice Paper 干米纸12张

250 g Minced Fatty Pork Meat 肥猪肉丝250克

100 g Bean Sprout 豆芽100克

1 bunch Chives 细香葱1捆

60 g Taro Root (shredded) 芋头60克切丝

1 tsp Ginger (minced) 姜丝1茶匙



Whole grilled Eggplant and crab meat烤茄子配蟹肉:

Chives 香葱

2 ea Asian Eggplant (grilled) 茄子2根(烤熟)

2 tbsp Oil 油2汤匙

175g Cooked Crabmeat 熟蟹肉175克

2 tbsp Crispy Shallots 炸脆的小洋葱2汤匙

1 tbsp Spring Onion (sliced) 葱1汤匙(切碎)

Coriander (for garnish) 香菜少许(装饰用)



Dressing: 沙拉酱:

Red Chilies (finely minced) 红辣椒(切丝)

1 tbsp Crushed Peanuts 花生1汤匙(碾碎)

1 tbsp Fish Sauce 鱼露1汤匙

1 ½ tsp Sugar 糖1.5茶匙

2 tbsp Water 水2汤匙

Salt and Pepper to taste 盐和胡椒少许



Method

1. Make sure to prepare all ingredients fresh.

2. Fry soft shell crab with rice flour and leave to rest. Make sure crab is crispy.

3. Choose a rice paper that is good quality, flexible and white in color.

4. Place some basil, chives, pork on the rice paper and then half of the crab. Roll the rice paper so that the crab legs are just sticking out.

5. The deep fry in oil when it is not to hot (about 165C) so that the ingredients can cook but the rice paper won’t burn.

6. Deep fry a full eggplant in the same oil for 5 minutes. Served with roasted whole eggplant and fresh crab meat on top.

烹饪步骤

1. 所有原料均选用新鲜的。

2. 软壳蟹与大米粉爆炒,待用。蟹要炒得酥脆。

3. 挑出质地好、柔软、色泽正的米纸。

4. 罗勒叶、葱、猪肉放在米纸上,加入一半蟹肉,把米纸卷起,让蟹腿刚好露出一点点。

5. 用165度左右的油温将春卷煎一下,使馅料煎熟但是外层米纸不能煎焦。

6. 用炸过春卷的油炸整只的茄子(约5分钟),然后和春卷、新鲜蟹肉沙拉一起上桌。




上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。