泰式酸辣海鲜虾 Thai style seafood curry

泰式酸辣海鲜虾

有句话听过吗？人活着,最起码的底线，得有尊严，有快乐，有希望.

是的，告诉自己，就要这么活着...

又是一个不眠夜，上来发发文，让眼睛累了，心好容易睡.

这道泰式酸辣海鲜虾很好吃，大家有机会可以试试看哦~

 材料A：                                       Ingredients A

小葱头：   400克；                        400g shallots                         
蒜头：     200克；                         200g garlic                        
楠姜：     2块，切片；                   2 slices galangal                     
泰国枫叶： 10片                           10 Thai male leaf                      
香茅：     7支，取尾部；                7 stalks lemon-grass                    
芫茜根：     2小把；                       5 coriander root
黑胡椒粒： 20粒，盅碎；              20 pieces black pepper

材料B：                                          Ingredients B
烤香马来栈： 2大匙；                    2tbsp grilled belacan
芫茜粉：     4大匙；                       4tbsp coriander powder
小茴香粉：   4茶匙；                      4tsp cumin
辣椒糊：     4大匙；                        4tbsp chili sauce
盐：         2小匙；                           4tsp salt

 

做法：Method

1. 把材料A中的所有材料切小，放入果汁机中，倒入刚好可以使之转动的水量，搅烂成糊状；

1. Blend all Ingredients A.

2. 将材料A糊 和 材料B 混合均匀. 

     然后分成相同等量的两份，一份用来做酸辣海鲜虾，另一份倒入保鲜盒中，收在冰箱冷冻格里，将来还可以再做一次；

2. Mix well ingredients A and ingredients B. 

    divide into two portions, one use to cook Thai prawn, the other keep in fridge for future use.

材料C：                          IngredientC:
鲜虾： 400克；              400g fresh prawn
鲜鱿鱼：3条小的；         3 fresh squids
浓椰浆：300毫升.           300ml thick coconut milk,from 1 white grated coconut

调味料：                        Seasonings

酸柑汁：4大匙；              4tbsp lime juice or assam paste(seedless)

鱼露：1茶匙；                  1tsp fish sauce

糖：3大匙；                      3tbsp sugar 

盐：适量；                        to taste salt

按个人口味调整

3. 锅中2匙油，将步骤2中的混合材料倒入，小火炒香；

4. 然后放入虾，鱿鱼中小火煮至变色;

5. 倒入椰浆，酸柑汁，鱼露，煮滚后，转中小火，盖上锅盖煮15分钟至虾头的甜味释放出来； 

6.最后调入适合个人口味的糖，盐的量，即可.

3.heat up 2tbsp of oil in pot, add in step2, stir-fry in medium to low heat until fragrant;

4.then add in prawn and squid,turn to medium heat and stir-fry evenly. 

5.add in coconut milk,lime juice,fish sauce,after boiling, turn to medium low heat,cover the pot to cook for 15 minutes.  

6.at the last,add in sugar and salt to taste.

7. 用挤出第一轮剩下的椰丝，继续加水挤出500毫升的椰汁，用来煮500克的米；

香喷喷，米粒 颗粒分明的椰浆饭就这样煮好了.

7.Nasi Lemak: remained white grated coconuts，add in water to squeezed 500ml coconut milk and use to cook 500g rice.

yummy...