正宗娘惹叁峇猪肉 nyonya sambal pork
食公子食谱
正宗娘惹叁峇猪肉
材料...
花腩: 400克
香料
红葱头: 10粒
蒜头: 3瓣
辣椒干: 10条
峇拉煎: ½ 汤匙
月桂豆: 20克
阿叁膏: ½ 汤匙
调味料
盐 适量
糖 适量
做法：
1.花腩切块，氽烫水至半熟。
2.将所有香料舂烂成糊状。
3.锅中烧热少许油，以中火将香料炒至油渗出。加入半熟
4.以盐和糖调味即可。
贴士：
花腩氽水，既能漂去面上的肥油，又可除腥味。
FOOD CRITIC M'SIA JACKY LIEW'S RECIPE
NYONYA SAMBAL PORK
INGREDIENT:
Pork belly 400g
SAUCES:
Shallots 10
Garlic 3 cloves
Dried Chillies 10
Belacan ½ spoon
Candlenut 20g
Tamarind paste ½ tbsp
SEASONING:
Salt to taste
Sugar to taste
METHOD:
1. Cut pork belly into pieces and scald in boiling water till half- cooked.
2. Pound Spices ingredients together to form a paste.
3. Heat up a wok with some oil and stir fry spices till fragrant. Cook Over medium heat till the oil separates. Add In half cooked pork belly and stir fry evenly.
4. Season with salt and sugar.
Tips:
The purpose of scalding pork belly is to make it easier to remove its fat from the surface and remove the unpleasant smell of pork
正宗娘惹叁峇猪肉
材料...
花腩: 400克
香料
红葱头: 10粒
蒜头: 3瓣
辣椒干: 10条
峇拉煎: ½ 汤匙
月桂豆: 20克
阿叁膏: ½ 汤匙
调味料
盐 适量
糖 适量
做法：
1.花腩切块，氽烫水至半熟。
2.将所有香料舂烂成糊状。
3.锅中烧热少许油，以中火将香料炒至油渗出。加入半熟
4.以盐和糖调味即可。
贴士：
花腩氽水，既能漂去面上的肥油，又可除腥味。
FOOD CRITIC M'SIA JACKY LIEW'S RECIPE
NYONYA SAMBAL PORK
INGREDIENT:
Pork belly 400g
SAUCES:
Shallots 10
Garlic 3 cloves
Dried Chillies 10
Belacan ½ spoon
Candlenut 20g
Tamarind paste ½ tbsp
SEASONING:
Salt to taste
Sugar to taste
METHOD:
1. Cut pork belly into pieces and scald in boiling water till half- cooked.
2. Pound Spices ingredients together to form a paste.
3. Heat up a wok with some oil and stir fry spices till fragrant. Cook Over medium heat till the oil separates. Add In half cooked pork belly and stir fry evenly.
4. Season with salt and sugar.
Tips:
The purpose of scalding pork belly is to make it easier to remove its fat from the surface and remove the unpleasant smell of pork
