烹 飪 食 譜
 
   
馬蹄炒鮮蝦 - Sauteed Fresh Prawns with Water Chestnuts
 
材料:
 
8粒馬碲 8 隻新鮮大蝦
1 湯匙蒜茸 1 湯匙薑茸


調味料:
 
適量鹽 1 湯匙酒
少許粟粉水 1 茶匙麻油


做法:
 
1. 將馬碲去皮,去蒂,洗淨,切開待用。將大蝦,剔去腸,去殼待用
2. 將薑茸,蒜茸爆香,加入馬碲略炒,再加入大蝦及調味料炒勻,以少許粟粉水埋芡,兜勻至蝦熟透上碟即成


Ingredient:
 
8 pcs water chestnut 8 pcs prawn
1 tbsp minced garlic 1 tbsp minced ginger


Seasoning:
 
Some salt 1 tbsp wine
Some cornstarch water 1 tsp sesame oil


Cooking Method:
 
1. Peel the skin of the water chestnut and remove the stem. Rinse and cut into pieces. Remove the shell from prawns and remove the intestine and rinse.
2. Sautee garlic and ginger in some oil, add in water chestnut. Then, add in the prawns and seasonings. Thicken the sauce with corn starch water. Stir-fry until cooked and ready to serve.


Mga Sangkap:
 
8 pirasong kastanyas (water chestnuts) 8 pirasong sariwang ulang
1 kutsarang tinadtad na sibuyas 1 kutsarang tinadtad na luya


Panimpla:
 
Kaunting asin 1 kutsarang alak
Kaunting arinang mais tubig 1 kutsaritang sesame oil


Paraan ng pagluluto:
 
1. Balatan ang kastanyas at alisin ang tangkay. Hugasan at hiwain ng ilang piraso. Balatan ang ulang at alisin ang bituka at hugasan.
2. Igisa ang sibuyas at luya sa kaunting mantika, ihalo ang kastanyas, ihalo maigi. Ihalo ang ulang at panimpla. Palaputin ang sarsa ng arinang mais at hanggang maluto ang ulang. Ihain.


Bahan:
 
8 biji tike (water chestnut) 8 ekor udang pancet
1 sdm cincang bawang 1 sdm cincang jahe


Bumbu-Bumbu:
 
Garam secukupnya 1 sdm arak
Sedikit tepung sagu 1 sdt minyak wijen


Cara Memasak:
 
1. Kepas tike dan buang pangkalnya. Cuci dan potong. Kupas udang dan belah punggungnya.
2. Tumis bawang dan jahe dengan minyak. Masukkan tike, Kemudian, masukkan udang dan bumbu. Kentalkan saus dengan tepung sagu hingga udang masak untuk disajikan.