PDF《椰青香焖珍珠》

椰青香焖 椰青香焖 椰青香焖 椰青香焖珍珠 珍珠 珍珠 珍珠 配配配配青木瓜 青木瓜 青木瓜 青木瓜 .

鸭梨沙拉 鸭梨沙拉 鸭梨沙拉 鸭梨沙拉 (4 人用 人用 人用 人用) Pork Conical Muscle Stew with Young Coconut Juice & Asian Spices (Serves

4 people) 珍珠 珍珠 珍珠 珍珠 Pork Conical Muscle Stew 材料 材料 材料 材料 Ingredients 珍珠 珍珠 珍珠 珍珠 腌料 腌料 腌料 腌料 (亚洲香料 亚洲香料 亚洲香料 亚洲香料): 珍珠

600 克 五香.2 茶匙 辣椒粉.3 茶匙 肉桂粉.1 茶匙 红椒粉.1 茶匙 所有材料混合好,均匀地搽在猪肉上,盖好并放入冰箱

3 小时. 焖焖焖焖珍珠 珍珠 珍珠 珍珠 材材材材料 料料料1. 五香.1 茶匙 2. 盐.2 茶匙 3. 辣椒粉.1 汤匙 4. 红椒粉.1 汤匙 5. 油.100 毫升 6. 香茅.1 条7. 姜切碎.1 茶匙 8. 蒜切碎.1 茶匙 9. 番茄酱.1 罐约156 毫升 10. 八角.5 个11. 肉桂条.2 条12. 鱼露.3 汤匙 13. 椰青.3 罐约900 毫升 14. 水.1 公升 15. 去皮红萝卜切块.300 克16. 去皮乾葱.6 粒约

200 克Marinade Ingredients (Asian Spices): Pork Conical Muscle

600 grams

5 Spices

2 tsp Chili Powder

3 tsp Cinnamon Powder

1 tsp Paprika Powder

1 tsp Mix all ingredients, rub and coat the pork well, cover and refrigerate for

3 hours. Stew Ingredients 1.

5 Spices

1 tsp 2. Salt

2 tsp 3. Chili Powder

1 Tbsp 4. Paprika

1 Tbsp 5. Oil

100 ml 6. Lemongrass.1 stalk 7. Fresh Ginger Chopped

1 tsp 8. Fresh Garlic Chopped

1 tsp 9. Tomato Paste

1 can (156 ml) 10. Star Anise

5 pieces 11. Cinnamon Sticks.2 pieces 12. Fish Sauce

3 Tbsp 13. Young Coconut Juice

3 cans (900ml) 14. Water

1 liter 15. Carrot Peeled and Chunks .......

300 grams 16. Shallot Whole Peeled

6 pieces (200 grams) 步骤 步骤 步骤 步骤 Directions 1. 用小碗拌匀材料 1-4. 2. 平底锅加油,放入珍珠 猛火煮数分钟直至每边金黄.珍珠 取出放入汤煲. 3. 用同一平底锅猛火炒香茅数分钟直至金黄.加材料 7-9,搅匀后煮数分钟.把其余材料放入 汤煲,煮至沸腾后,低火焖

2 小时. 1. In a small bowl mix ingredients 1-4 together. 2. Add oil to a medium sauce pan, put the pork in the pan and cook on high heat for a few minutes until it is light brown on all sides. Remove pork from the pan and transfer it to a stock pot and set aside. 3. Use the same pan, sauté lemongrass on high heat for a few minutes until light brown. Now add ingredients 7-9, mix well and cook for a couple of minutes. Now add the rest of the ingredients into the pot. Bring to boil, then reduce heat to minimum and simmer for

2 hours. 青木瓜 青木瓜 青木瓜 青木瓜 . 鸭梨沙拉 鸭梨沙拉 鸭梨沙拉 鸭梨沙拉 Green Papaya & Chinese Pear Salad 材料 材料 材料 材料 Ingredients 青木瓜.200 克 中国鸭梨.250 克1个米酒醋

2 茶匙 味Y.1 汤匙 少量盐和胡椒 Green Papaya

200 grams Chinese Pear

250 grams (one piece) Rice wine vinegar .....

2 tsp Mirin wine

1 Tbsp Salt & pepper to taste 步骤 步骤 步骤 步骤 Directions 1. 煮鹌鹑蛋: 用沸水煮鹌鹑蛋

5 分钟,在冰水冷却后去. 2. 蒜蓉饱: 法国长面包切片,涂上橄榄油和蒜蓉,洒上少许粗海盐和乾罗勒.在预热烤箱内用华氏温度

400 度烤

5 分钟. 1. Hard Boiled Quail Eggs: Cook eggs in boiling water for

5 minutes, cool down in cold water and peel. 2. Garlic Crostini: Cut baguette 1/4 thick bias brush with mixture of olive and chopped garlic, sprinkle some coarse sea salt and dried basil (5 spices). Bake the crostini for

5 minutes in a pre-heated toaster oven @ 400°F. 香橙甜酸汁 香橙甜酸汁 香橙甜酸汁 香橙甜酸汁 Orange Gastrique 材料 材料 材料 材料 Ingredients 乾葱切碎.30 克 无盐牛油方块切半...

200 克 鲜榨橙汁.100 毫升 糖.1 茶匙 鲜榨青柠汁.1 茶匙/ 约 半个 雷司令葡萄酒.300 毫升 Chopped Shallots

30 grams Unsalted Butter (cut 1/2 cubes) ...

200 grams Fresh Squeezed Orange Juice 100ml Sugar.1 tsp Fresh Squeezed Lime Juice

1 tsp (1/2 piece) Riesling Wine

300 ml 步骤 步骤 步骤 步骤 Directions 1. 甜酸汁做法: 以中火用平底锅炒乾葱约一分钟,再加酒、橙汁、青柠汁和其他材料.慢火煮至水份减半. 慢慢收火,加冻牛油轻轻搅拌至全部乳化.按口味加盐和胡椒粉调味. 2. 甜菜头烹煮方法: 洗乾净连皮甜菜头, 用盐水煮

15 分钟 1. Making Gastrique: Sauté shallots in a pan for a minute on medium heat then add wine. Squeeze fresh orange and lime into the pan with the remaining ingredients. Reduce heat and let it simmer until liquid reduces to half. Turn heat off gradually. Add cold butter and lightly whisk mixture until it emulsifies. Season with salt & ground white pepper to taste. 2. Cooking Beets: Cook in boiling salted water for

15 minutes, leave beets whole unpeel.