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蝦米參巴dry prawn sambal
材料:
100g 蝦米﹐浸軟﹐剁碎 100g dry prawn, soaked and slightly chopped
10粒蔥頭仔﹐剁碎 10 onion, chopped
1 大匙蒜茸 1 tbs chopped garlic
1大匙烘香馬來棧粉 1 tbs belacan powder
5大匙辣椒糊( chilli boh ) 5 tbs chilli boh
100ml 油 100ml oil
少許鹽 salt
1/2 大匙糖 1/2 tbs sugar
做法:
燒熱油﹐爆香蝦米﹐加入蔥頭仔和蒜茸炒香﹐再加入其餘的材料炒勻即可。
heat up the oil, fried dry prawn until fragrant, add in the onion and garlic , and the rest of the ingredients.
可以放冰箱一個月 store in the fridge for 1 mth
菜脯辣醬
材料:
菜脯碎 chopped preserved white raddish ('chai pu')
指天椒或辣椒﹐剁碎 chopped cili padi or red chilli
蒜茸 chopped garlic
蠔油 oyster sauce
糖 sugar
做法:
把蒜茸炒香﹐再把菜脯碎及指天椒加入﹐炒至菜脯在跳舞﹐用蠔油及糖調味即可。
fried the garlic until fragrant, add in the white raddish and chilli, till the white raddish is 'dancing', add in the seasoning-done.
可以放冰箱一個月
以上食譜皆來自【大排檔醬】。
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