好小盘的青菜,大部份在第一次炒时用掉了,不过由于当天的晚餐比较少人,所以份量刚刚好。 |
这是第一次炒的时候拍的,第二次时咸鱼已经用了一大半, 所以也懒得拍了,只好用回第一次的照片。 |
泰式咸鱼炒芥兰菜 Stir Fried Chinese Kale with Salted Fish / Pad Khana Plakem
(做法参考 Ezy Thai Cooking,做了少许更改)
材料:
芥兰菜 200克
红辣椒 1条
蒜头 1瓣
咸鱼 1小块(重约15克)
胡椒粉 少许
调味料:
鱼露 1茶匙
蚝油 1茶匙
酱油 1茶匙
糖 1/2 茶匙
做法:
1. 将芥兰菜洗干净沥干水份,斜切段。红辣椒斜切片,蒜头剁碎,咸鱼切小块备用。
3. 蒜头炒至金黄色后加入芥兰菜和辣椒,快速拌炒一下,然后加入调味料,转至大火,加入2汤匙的水,拌炒均匀,炒至菜熟即可熄火盛碟,撒上少许胡椒粉,乘热食用。
I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings.
我的泰式料理:
真的"泰"美味了..
ReplyDelete炒菜高手才能炒出那翠绿的颜色勒!!
谢谢你的赞美,可是高手呢我就不敢当。
Delete哇!我也来一盘泰式咸鱼炒芥兰菜!
ReplyDelete家人最爱咸鱼了,谢谢分享!
希望你喜欢!
Deletei love salted fish..this is a very nice vege dish to go with rice..at times i find that soaking the salted fish in water for about 10-15 minutes will also helps to reduce its saltiness. Thx for linking to aff Thai!
ReplyDeleteI love salted fish too and thanks for your useful tips on salted fish.
Delete