想要把阿杂菜做得脆口但又无青味?关键是要用滚烫的水把菜烫一遍就是啦。来来来,看视频跟春嫂Angela学做娘惹阿杂菜吧。
分量:7-8人份
准备时间:45小钟
煮时:25分钟
材料A:
300克 包菜 (切小片)
1条 胡萝卜 (留皮切条状)
100克 长豆(切小段)
1条 小黄瓜 (去心留皮切条状)
材料B(打成糊备用):
20克 南姜(去皮)
20克 黄姜(去皮)
20克 姜(去皮)
100克 石古仔(泡水隔夜)
3棵 香茅
1粒 蒜头
材料C:
1碗/250克 自炒辣椒糊*
1汤匙 糖
1.5 茶匙 盐
材料D:
3条 小辣椒 (去籽剪小粒)
1罐 罐头黄梨 (切小片)
1汤匙 醋
3汤匙 炒香芝麻
准备功夫:
1. 煮滚一锅水,熄火。把材料A各自焯水一遍, 沥水晾干*待用
做法:
1. 把材料 B+C 小火慢火炒匀煮滚,待凉备用
2. 把所有食材(炒香芝麻除外) 倒进拌料的大碗, 搅拌均匀,盖上,进冰橱醃制隔夜
3. 阿杂上碗, 洒上炒香芝麻, 完成
*小提示:
1. 材料A必须完全晾干才可以进行腌制, 不然做好的阿杂会出水, 影响阿杂的风味
2. 自炒辣椒糊请参考这个视频 • 春虾面 Choon Prawn Mee
There are so many variations of Acar in Southeast Asia which reportedly originated from India, let’s find out from Angela @ Choon Prawn Mee how Nyonya Acar is done, which version is popular in Malaysia and Singapore.
Portion: 7 - 8 pax
Prep Time: 45 minutes
Cook Time: 25 minutes
Ingredient A:
300 g cabbage (chop to small pieces)
1 pc carrot (keep the skin on, cut to strips)
100 g long bean (chop to small pieces)
1 pc cucumber (remove the seeds, cut to strips)
Ingredient B: (Grind into paste form)
20 g galangal (skin off)
20 g turmeric (skin off)
20 g ginger (skin off)
100 g candlenut (soaked overnight)
3 pc lemongrass
1 pc garlic
Ingredient C:
1 bowl / 250 g chili paste*
1 tbsp sugar
1.5 tsp salt
Ingredient D:
3 pc bird’s eye chili (seeds removed)
1 can canned pineapple (diced)
1 tbsp vinegar
3 tbsp roasted sesame
Preparations:
1. Boil a pot of water, turn off the heat. Blanch all the items from ingredient A separately, sieve out the water, let it dry and set aside.
Steps:
1. Cook ingredient B and C with low heat until it is boiled, then set aside
2. Place all the ingredients (except for stir-fried sesame) into a large mixing bowl, mix it evenly, cover and marinate overnight in the fridge
3. Plate the Acar, dress with roasted sesame, it’s done!
Tips:
1. Ingredient A must be dried completely before marinating to prevent Acar from becoming watery and affecting the flavour
2. Refer to this video on how to make Chili paste: • 春虾面 Choon Prawn Mee
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6 сен 2024