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泰式辣孔雀蛤(青口,淡菜)Spicy Thai Style Mussels

海中的雞蛋,營養真正好!

泰式辣孔雀蛤(淡菜)Spicy Thai Style Mussels

Ingredients

  • 2.5 lbs mussels 孔雀蛤(青口,淡菜)
  • 1/3 cup lime juice 萊姆汁
  • 1 can unsweetened coconut milk(13 1/2 oz)無糖椰子奶
  • 1 tablespoon minced ginger 薑泥
  • 1 tablespoon minced garlic 蒜泥
  • 2 tablespoons Thai red curry paste 泰國紅辣咖哩醬
  • 2 tablespoons sweet chili sauce 甜辣醬
  • 1/3 cup dry white wine 白酒
  • 1 tablespoon sugar 糖
  • 1 tablespoon fish sauce 魚露
  • 1/2 onion (thin slices) 洋蔥絲
  • 1 sweet red pepper (thin slices) 紅甜椒絲
  • Fresh cilantro 新鮮香菜

Directions

孔雀蛤(淡菜)拿出解凍。刷洗外殼乾淨並瀝掉多餘的水。
Defrost, wash and scrub mussels well. Drain off excess water.

musselsdefrost mussels
wash and scrub musselsclean mussels, drain

把洋蔥和紅椒切絲。在大鍋裡先炒香蒜泥和薑泥,加入萊姆汁,無糖椰子奶,白酒,紅咖哩醬,魚露,甜辣醬和糖,攪拌均勻。中火煮五分鐘到沸騰。
Cut onion and red pepper into thin slices. In a pot, fry garlic, ginger in oil until golden. Add lime juice, coconut milk, white wine, red curry paste, fish sauce, sweet chili sauce and sugar over medium heat, stirring fro 5 minutes until boil.

onion, red pepperunsweetened coconut milk
thai red curry pastesweet chili sauce

放入孔雀蛤,加蓋煮約五到六分鐘,中間需要攪拌一下。再加入洋蔥和紅椒絲,繼續煮兩分鐘。
Add mussels, cook covered about 5, 6 minutes. Stirring occasionally. Add onion and red pepper, cook another 2 minutes.

cook mussels together with the sauceput in sweet red pepper slices

加入切碎的香菜。放在盤子上時,澆上辣咖哩醬汁在孔雀蛤上。
Mix in chopped cilantro. Sprinkled with sauce on top when served in a plate.

sprinkle fresh cilantro

spicy thai style mussels

Note: 孔雀蛤又叫淡菜,青口。營養價值高於一般的貝類和魚、蝦、肉等。含有豐富的蛋白質和維生素B12, 對促進新陳代謝和身體活動的營養供給具有積極的作用。
Mussels nutritional value is much higher than shellfish, fish, shrimp and meat. Mussels are a high protein food source, and also an excellent source of vitamin B12, which is important in the functioning of metabolism processes.

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麻辣水煮魚 Spicy Fish Stew

Recipe provided by Sandy Cheng

麻麻辣辣的嚇嚇叫,讓你全身通通暢!

麻辣水煮魚 Spicy Fish Stew

麻辣水煮魚 Spicy Fish Stew

Ingredients

  • 2 ~ 3 pieces of whole fish fillets 魚片
  • 2 tablespoons cooking wine 米酒
  • 1 tablespoon corn starch 太白粉
  • 1 box tofu 豆腐
  • 4 celery 芹菜
  • 1 tablespoon Pericarpium Zanthoxyli pepper (huajiao) 花椒
  • 8~10 dry hot red chili pepper 乾辣椒
  • 2~3 tablespoons Ning Chi Spicy Pot Sauce 寧記麻辣鍋醬 (put more if want spicier)
  • 2 cups chicken or vegetable broth 高湯
  • Cilantro 香菜
  • Ginger, Garlic 薑,大蒜
  • Yellow bean sprouts 黃豆芽 (optional)

Directions

魚片切塊,放酒和太白粉抓一下。豆腐切塊,芹菜去絲切段。熱油鍋(油不要太熱),放花椒和乾辣椒炒香。喜歡口味重的也可以多放點薑和大蒜一起炒。
Cut fish fillets into pieces, marinate with cooking wine and corn starch. Cut tofu into cubes, celery into sections. Saute Pericarpium Zanthoxyli pepper (huajiao) and dry red chili peppers in medium heat until the favor comes out. Put some ginger and garlic for heavier taste if needed.

麻辣水煮魚 Spicy Fish Stew麻辣水煮魚 Spicy Fish Stew

把豆腐,芹菜和寧記麻辣鍋醬一起下鍋炒。視個人吃辣的程度放麻辣鍋醬。
Saute tofu, celery and spicy pot sauce together. It’s up to personal preference to decide the amount of sauce to put in.

麻辣水煮魚 Spicy Fish StewNing Chi Spicy Pot Sauce

加入高湯和水一起煮。湯煮開了後放入魚片加蓋繼續煮到熟。上面放香菜。
Add broth and water. When boiling, put in fish, covered until done. Put cilantro on top.

麻辣水煮魚 Spicy Fish Stew麻辣水煮魚 Spicy Fish Stew

麻辣水煮魚 Spicy Fish Stew

麻辣水煮魚 Spicy Fish Stew

Note: 寧記麻辣鍋醬是濃縮的醬汁,味道不錯,但非常辣。最好先放一點嘗一嘗辣度,再決定加多少。魚片放入就不要一直翻動,以免魚片散掉。如果要放黃豆芽,先燙熟放入容器最底,再放入煮好的水煮魚。將魚片換成牛肉片或豬肉片就是好吃的麻辣水煮牛或麻辣水煮肉片了!
Ning Chi Spicy Sauce is a concentrated sauce, very spicy. Best to put a little to taste spiciness first, and then decide how much to put in. When put in fish fillets, not to turn too much to avoid fish to be separated. If you want to put the yellow bean sprouts, boiled first,  put into the bottom of the container, then add the cooked spicy fish on top. Substitute fish with beef or pork to become tasty Spicy Beef Stew or Spicy Pork Stew!

 

麻辣涼拌百頁豆腐 Spicy Tofu Salad

又Q又有彈性的口感,配上點麻辣的香氣,很好的開胃菜哦!

Spicy Tofu Salad 麻辣涼拌百頁豆腐

Spicy Tofu Salad 麻辣涼拌百頁豆腐

Ingredients

  • 2 Frozen hundred-layered bean curd 百頁豆腐
  • some celery, cut into thin strips 芹菜絲
  • cilantro 香菜
  • Szechuan pepper powder 花椒粉
  • Hot chili sauce 辣椒醬
  • Minced garlic 蒜末
  • Salt
  • Sesame seed oil

Directions

將冷凍的百頁豆腐解凍後切長條。過水川燙一下放到盤子上涼。芹菜切絲,香菜切碎。等百頁豆腐涼了以後,拌入芹菜,香菜,花椒粉,蒜末,鹽,辣椒醬和麻油。口味依個人喜好。

Thaw the hundred-layered bean curd and cut into 2 inches long strips. Dip into a hot water for a short time and put into a plate to cool down.  Mix in shredded celery, chopped cilantro, Szechuan pepper powder, minced garlic, salt, chili sauce and sesame oil (up to  to personal taste preferences.)

Note: 百頁豆腐的植物性蛋白質是普通豆腐的五倍含量,而且更被人體吸收。可以煎,煮,炒,炸,燙等方式來料理。

 

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