13 Pan-Fried Fish Cakes 香煎鱼饼

Posted by TasteeFood
Sunday, November 24, 2013
comments (0)





Serves : 3  服务 : 3
Prepare time : 30 min  准备时间 : 30分钟
Cook time : 30  min 烹饪时间 : 30 分钟
November 2013  11月2013年
Tasteecook recipes  美味的食物
Pan - Fried Fish Cakes  香煎魚餅



  


 Ingredients & Cooking Directions for Pan - Fried Fish Cakes   香煎魚餅材料 ＆烹调方法 :



  


Step 1 : Prepare cut the ingredient步驟1：切食材
4 finely chopped garlic大蒜4瓣
2 stem green onion  chopped蔥白2支
1. 大蒜4瓣去皮切末, 蔥白2支洗乾淨切細粒



 


Step 2 : Thawed fish paste  步驟2：解凍魚醬
1 box of fish paste 魚漿1盒
2. 取一個大碗, 放入从市場買來新鮮的魚醬, 將魚醬解凍. 也可以用古老的方法自己做魚醬, 刮出魚肉去骨和魚皮, 做成魚醬.






Step 3 : Prepare marinade the fish paste  步驟3 : 準備醃漬魚醬
1 teaspoon chicken flavor 雞粉1茶匙
2 tablespoons wine酒 2汤匙
1 teaspoon sesame oi l麻油1茶匙
1 tablespoon cornstarch 玉米粉1 汤匙
Salt and pepper to taste鹽和胡椒粉適量
1 teaspoon of white sugar 白砂糖1茶匙
3. 魚醬解凍后加入所有材料 : 雞粉,酒,麻油,玉米澱粉, 糖, 大蒜末, 鹽和胡椒粉適量調味. 一起攪拌勻.

 

  


Step 4 : Beating fish paste  步驟4 : 攪打魚醬
2 stem green onion chopped 青蔥2支切碎
4. 把調味好的魚醬放入一个大碗裡, 一手拿起魚肉大力打回碗內, 往一個方向重複攪打魚漿多幾次, 續拍打至魚肉變得紮實有彈性, 後呈粘成魚膠質, 然後加入蔥粒, 再適當攪拌均勻, 將魚膠放入放入冰箱里.






Step 5 : Solidified fish sauce 步驟5 : 凝固定形魚醬
3 teaspoons olive oil 橄欖油 3茶匙
1/2 teaspoon water bowl 清水半碗
5. 雪櫃取出定形魚醬, 清水半碗拍濕雙手這樣手就不會粘住魚醬, 取適當魚餡放在手心揉成一個雞蛋大小圓形魚球, 用手大刀壓成魚餅狀, 待魚餅表面凝固定形後, 魚餅兩面輕輕拍上生粉.



   



 Step 6 :  Pan fish the paste  步驟6 : 煎魚醬
6. 燒熱一平不粘鑊倒入少許油, 轉一下鍋裡的油令鍋裡油都均勻,  放入魚餅以中小火先一面煎黃色, 再翻轉煎另一面, 煎至两面呈金黄色及熟, 由於魚肉比較容易熟所以稍煎一下即可.


   



Step 7 : Cucumber match 步驟 7 : 黃瓜搭配 
7. 煎好的魚餅搭配上小黃瓜, 蘸点辣椒醬一起吃或者拌飯吃都美味可口. 



 
  











                                                       

  
                                 




食後感想：
如想吃更口感更膠彈牙的魚餅, 有時间最好用古老的方法自製魚餅, 一定要攪拌起膠, 加了小蔥味道是外面買不到的, 煎好的魚餅外脆裡面彈牙, 魚肉營養好, 並且它含不飽和脂肪, 丰富的蛋白质和胶原, 煎成了魚餅肉细腻无比, 能吃上這道配飯菜好極了, 我好喜歡吃煎魚餅的味道呵,  如果您自己也学製自魚餅, 保證您會多漆一碗飯.








































































































































































45 Larb Moo Thai beef Salad 泰式牛肉沙拉

Posted by TasteeFood
Saturday, November 23, 2013
comments (0)



Serves  :  2  服務  :  2人份
Prepare time  :  35  min  準備時間 : 35分鐘
Cook time  :  20 min    烹飪時間 : 20分鐘
November 2013  11月2013年
Tasteecook recipes  美味的食物
Larb Moo Thai beef Salad  泰式牛肉沙拉




 Ingredients : 材料 :          
cup basil leaves 羅勒叶1碗
1 bowl fish sauce 鱼露汁1碗
1/4 cup Lime juice  柠檬汁1/4杯
4 stems fresh mint 鲜薄荷4 根小段
2 chopped chilies 小辣椒2粒剁碎
1 pound slice beef  牛肉1磅切成薄片
6 radish thin slice 水萝卜6 粒切薄片
1 teaspoon brown sugar 紅糖 1茶匙
1 teaspoon chicken flavor 鸡粉 1茶匙
1/2 shredded onion 洋蔥1/2 個切細丝
Salt and pepper to taste 鹽和胡椒粉適量
2 sliced small cucumber  小黃瓜 2個切薄片
3 cloves garlic, minced 大蒜3瓣切末或蒜粉
1 stems fresh thinly lemongrass 香茅1根切薄片
2 stems fresh chopped cilantro  2根新鲜切碎的香菜
1/2 cup dry roasted crushed peanuts  幹烤花生1/2杯攪碎
2 teaspoons olive oil or vegetable oil  橄榄油2茶匙或菜油
1/2 cabbage tear small piece or lettuce 高麗菜1/2个撕小片或生菜  
fish sauce mix homemade recipes 自制的鱼露食譜 103
According to your own favorite taste freely sauce  
按照您自己喜歡的口味隨意調味汁




 Directions : 做法 :                                   
1.Prepare ingredients: 1/2 cabbage tear into small piece or lettuce,  2 sliced small cucumber, 1/2 shredded onion, 1 cup basil leaves, 3 garlic cloves minced, 4 stems fresh mint, 6 radish thinly slice, 2 stems fresh chopped cilantro, 1 stems fresh thinly lemongrass,  2 chopped chilies. 1/2 cup dry roasted  crushed peanuts. 


    

1.高麗菜1/2個撕小片或生菜, 小黃瓜2個切薄片, 洋蔥1/2個切細絲, 羅勒葉1碗, 大蒜3瓣切末或蒜粉, 鮮薄荷4根小段, 水蘿蔔6粒切薄片, 2根新鮮切碎的香菜, 香茅1根切薄片, 小辣椒2粒剁碎. 幹烤花生1/2杯攪碎.
  


2 In a bowl add cabbage pieces, sliced cucumber, shredded onion, radish thinly slice, With a half teaspoon of salt and mix well, Stand for 5 to 10 minutes, squeeze out excess water.

   

2. 首先把高麗菜片, 小黃瓜薄片, 洋蔥細絲, 水蘿蔔薄片,用半茶匙鹽拌勻,放靜置 5 ~ 10分鐘 , 捏掉多餘水的水份瀝乾或以脫水器脫掉蔬菜水份. 放置在碟子上.  待用. 



 3. Clean the beef and slice into thin pieces. Add in a little bit of wine, baking powder, brown sugar and lemon juice. Let it marinate for 15 minutes. Then boil some water and add in the marinated beef inside. Remove after 1 minute so it is halfway cooked. Strain water and keep the beef cold in the refrigerator.

    

3. 牛肉洗淨擦乾水份切成薄片, 先用少許料酒, 發酵粉, 紅糖, 加入檸檬汁拌勻, 醃製牛肉15分鐘,  然後準備一鍋滾水, 放入醃製過的牛肉片, 煮一分鐘撈出瀝乾水份, 後盛起牛肉冷卻 擱置.


    

4. In a bowl and layer the salad. First add in the cabbage in the bottom, cucumbers, onions, radish, basil, fresh mint, chopped chilies, minced garlic, thinly cut lemongrass, fresh cilantro. Then add in the cold marinated beef on top.

    

4. 順序先後擺放 : 用一大碗添加高麗菜片, 小黃瓜薄片, 洋蔥細絲, 水蘿蔔薄片, 羅勒葉, 鲜薄荷叶, 接著小辣椒碎, 大蒜末, 香茅薄片, 新鲜碎香菜,後再鋪上牛肉片


      

5．In the same bowl add in sugar, lemon juice, chicken flavor and fish sauce. Top off the salad with roasted peanuts. Then mix all the ingredients together until the sauce is marinated throughout the salad. If you would like to know how to make fish sauce please look at my recipe 103.

  


 5.還有添加糖,柠檬汁, 鸡粉, 淋上鱼露. 最後再撒上少許幹烤花生碎 . 一起快速攪拌均勻, 直到调味汁均匀的裹在食材上提升美味.   您也可用自制的鱼露食譜 103方便.




 6. If you would like to add more spice, add more chilies. You can add more lemon juice if you want it more sour. Now you can serve this delicious cold cabbage salad. 

   

6. 如果想吃辣的放點辣椒,想吃酸的擠點青檸汁, 隨後盛盤,美味的高麗菜雞肉沙拉,食譜就完成囉.     
             

      




                                            
Feelings after eating  :
This Thai beef salad is nutritious and delicious. This dish has a mixture of salad and meat. The taste is spicy, sour and refreshing! I hope you enjoy this delicious salad  !                                                                                       
食後感想 :
美味的泰式牛肉沙拉, 搭配上营养丰富的水蘿蔔薄片, 有菜有肉, 味道酸酸辣辣的是这沙拉的特点 . 朋友記得一定要享受這美食.







                                                                                 





























































































































Subscribe to: Posts (Atom)