水晶鲜虾卷 ~ Prawns in Vietnamese Rice Papers

 

 

 

~ 越南春卷皮 / rice paper ~

食谱取自 ： 新新饮食@第88期

 

水晶鲜虾卷

材料 ：
5 片越南春卷皮 （ 1开2）
10只中虾 （ 去壳，去肠泥和烫熟）
1条日本小青瓜 （ 切1/2寸小段）
薄荷叶  50g

 

蘸酱（拌匀 ） ：
洋葱碎  1大匙
蒜茸 1大匙
2条指天椒 （切碎）
1条红辣椒 （ 去籽，切碎）
1小片疯柑叶  （切碎）
5g 姜花 （切碎）
1大匙酸柑水
1大匙鱼露
3小匙糖

装饰用：

10片小生菜叶
1/2条红萝卜 （ 切丝）
1/2条日本青瓜  （ 切丝）
1条红辣椒 （ 切碎）

做法 ：

1．取1片越南春卷皮，放入棱滚水泡2秒钟，拿起铺平放上虾肉，薄荷叶和青瓜段，包起。

2．在碟里放上一片生菜叶，红萝卜丝和青瓜丝，放上包好的虾卷，撒上红辣椒碎，即可。

3．享用时沾上蘸酱。

 

Recipe source : YumYum @ No.88

Prawns in Vietnamese Rice Papers

Ingredients :
5 slices Vietnamese rice papers ( cut into half each )
10 medium-sized prawns ( shelled , devined and blanched )
1 Japanese cucumber ( cut into 1.2” thick )
50g mint leaves

Dipping sauce ( Mixed ) :
1tbsp chopped onion
1tbsp chopped garlic
2 chilli padi ( chopped )
1 red chilli ( seeded and chopped )
1 kaffir lime leaf ( finely chopped )
5g ginger flower ( finely chopped )
1tbsp lime juice
1tbsp fish sauce
3tsp sugar

For garnishing :

10 small lettuce leaves
1/2 carrot ( shredded )
1/2 Japanese cucumber ( shredded )
1 red chilli ( chopped )


Method :
1. Dip a rice paper into cold boiled water and soak for 2 seconds . Lay the wet rice paper on a work surface , put a prawns , a few mint leaves and a section of cucumber on top . Wrap up neatly .

2. Place a piece of lettuce leaf , some shredded carrot and cucumber onto a serving platter and arrange a prawn parcel on top .

3. Serve the appetizing prawn rolls with dipping sauce .

 

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and  Zoe from bake for Happy Kids, hosted by Moon from Food playground  .

                                                            

 

And this post also linked to Cook-Your-Books #10organised by Joyce from Kitchen Flavours .

 

                               

彩云豆腐 ~ Tofu in Creamy Egg Sauce

食谱取自 ： 新新饮食@第88期

彩云豆腐

材料：
2杯炸油
1块豆腐 （ 切成8块）
100g 西兰花（ 切成6朵）
蒜茸 1小匙
80g 虾仁 （开边洗净 ）

调味料 ：
绍兴酒 1大匙
上汤  1大匙
蚝油  1/2大匙
生抽   1小匙
麻油 1小匙
粟米粉 1小匙 ，加2大匙水拌匀
1粒 蛋白
红萝卜碎 1大匙


做法 ：
1．烧热炸油，放入豆腐，炸至金黄色。捞起沥干油，放入碟里.

2．将西兰花烫熟，围着豆腐。

3．留油1小匙，爆香蒜茸和虾仁，放入调味料煮滚。

                

4．倒入芡粉水拌匀，熄火轻轻拌匀，淋在豆腐上，即可享用 。

                 

 

Recipe source : YumYum @ No . 88

Tofu in Creamy Egg Sauce

Ingredients :

2 cups oil for deep-frying
1 block firm tofu  ( cut into 8 pieces )
80g broccoli  ( cut into 6 florets )
1tsp chopped garlic
80g prawn meat ( cleaned and diced )

Seasoning :
1 tbsp chinese wine ( Shaoxing wine )
300g chicken stock
1/2 tbsp oyster sauce
1tsp light soy sauce
1 tsp sesame oil
1 tsp cornstarch mixed with 2tbsp water
1 egg white
1 tbsp chopped carrot


Method :
1. Heat up oil for deerp-frying and deep-fry tofu until golden brown . Dish and drain . Arrange on to a serving platter  .

2. Blanch broccoli florets in boiling water until cooked . Drain and arrange around the tofu .

3. Leave 1 tsp oil in wok, sauté chopped garlic and prawns untill fragrant. Add in seasoning and bring to boil .

4. Thicken with cornstarch water . Add in egg white and chopped carrot , remove from heat and stir slightly . Pour the sauce over tofu and serve .

 

I am submitting this post to the event, Little Thumbs up organised byDoreen from my little favourite DIY  and Zoe from Bake for Happy Kids hosted by Moon from Food playgroundat this post.

 

 

And this post also linked to Cook-Your-Books #10 organised by Joyce from Kitchen Flavours .

                               

 

 

Sate Lilit Bali

 

 

 

 

食谱取自 ：The food and cooking of Indonesia & the Philippines

(我做了少许更改 )

Sate Lilit Bali

材料：
虾  250g  （ 去壳，去肠泥，切碎）
马鲛鱼肉  250g  
2汤匙 粘米粉
1茶匙 发粉 ( 我没放 )
12 ~ 16根 香茅
酸柑 1粒  （切成4等分）
1 ~ 2汤匙 花生油
1茶匙印尼虾酱
1汤匙 亚叁膏
1茶匙 椰糖


香料（ 捣烂 ）：
2粒葱头仔
2 瓣蒜头
2 ~ 3 条红辣椒 （ 去籽，切碎 ）
25g 南姜
15g 黄姜
2 ~ 3根 香茅 （切碎 ）


做法 ：
1．烧热油，爆香香料材料。加入印尼虾酱，亚叁膏和椰糖。炒至颜色变深。备用。( 图1 ）
                  

                                              ~ 图1 / picture 1 ~

2．在大碗里，用搅拌机把虾和马鲛鱼肉打至起胶。加入（1），发粉和粘米粉，搅拌均匀。放入冰箱冷藏1小时。( 图2 ）

                 

                                             ~ 图2 / picture 2 ~

3．预热烤箱170度，把少许的（2）包在香茅支。( 图3 ）

                 

                                                ~ 图3 / picture 3 ~

 

4．排在烤盘中。放进烤箱，烤15分钟.然后再反面烤15分钟或至熟透. 取出挤上酸柑汁即可。

 

Recipe source : The food and cooking of Indonesia & the Philippines
( with minor adjustment )

Sate Lilit Bali

Ingredients :
250g shelled shrimp or prawns  ( deveined and chopped )
250g mackerel  ( chopped )
2tbsp potato , tapioca or rice flour
1tsp baking powder  ( I omit it )
12 ~ 16 stalks lemongrass
1 lime ( quartered )
1 ~ 2tbsp peanut oil
1tsp terasi ( Indonesian shrimp paste )
1tbsp tamarind paste
1tsp palm sugar


For the spice paste （ finely ground ） :
2 shallots
2 cloves garlic
2 ~ 3 red chillies ( seeded )
25g galangal 
15g fresh turmeric
2 ~ 3 stalks lemongrass ( chopped )


Method :
1. Heat oil in a wok , stir in the paste and fry until it becomes fragrant . Add the terasi , tamarind and sugar , continue to cook . Stirring the mixture darkens . Set aside and let cool . ( Picture 1 )

2. In a bowl , pound the shrimps and mackerel together to form a paste or whiz then in an electric blender or food processor . Beat in the spice paste , followed by flour and baking powder and beat until well blended . Put the mixture in the refrigerator for about 1 hour .  ( Picture 2 )

3. Pre-heat oven at 180c . Using your fingers , scoop up lumps of the paste and wrap it around the skewers . ( Picture 3 )

4. Lay on the baking pan . Bake for 15 minutes , turn to the other side and bake for another 15minutes or until chicken is cooked through . Serve with lime wedges to squeeze over them .

 

I am submitting this post to Asian Food Fest : Indonesia ~ March 2014, hosted by Alice from I Live . I Cook . I Bake.

 

                               

And this post also linked to Cook-Your-Books #10 organised by Joyce from Kitchen Flavours .