让味道说话 Flavours Talk

2016年6月21日星期二

凤凰虾 AKA 铁网金龙@日本街【新润记饭店】

这道名菜是用两只大虾裹着大大一颗油润的咸蛋黄，用猪网油包着然后沾上淀粉油炸至酥脆。上桌时再切成两半，一口咬下虾肉的鲜味满满，肉质扎实弹牙有够新鲜。被猪油滋润过后，油炸过后和起沙的咸蛋黄更是融为一体，吃起来特别“和味”~。

每次来新润记，凤凰虾是必点的菜色~您也来试试看？

新润记海鲜饭店 Sun Yoon Kee Restaurant

35, Lebuh Cintra, George Town, 10100 George Town, Pulau Pinang, Malaysia

Contact :

Business Hour : Lunch and Dinner

Google Map : https://goo.gl/maps/TgvXSuRViXy

Chicken Wings In Satay Sauce Recipes

[[CHICKEN WINGS IN SATAY SAUCE]]
<沙爹鸡翅>

材料 Ingredients:

(A)
鸡翅 Chicken Wings - 10 pieces
#洗净，沥干易入味 Cleanse and Drain well for marination.
(B)
腌料 The Marinade：
香茅 lemongrass -1 stalk (取白色部分 use stalk part
小红葱 shallots - 2 mo
去皮蒜头 peeled garlic bulbs - 2
辣椒 chilli - 1 no
辣椒粉 chilli powder - 1/8 tsp
新鲜黄姜 Fresh Turmeric - 3cm, 1 pieces
黑酱油 Dark Soy Sauce - 1/8 tsp
酱油 Soy Sauce - 1/2 tbs
玉米粉　Corn Flour - 1 tbs
食油 Cooking Oil - 2 tbs
糖 Sugar - 1/2 tbs
盐 Salt - 1/2 tsp
水 Water - 1 tbs

# 将全部腌料的材料用机器打匀。 Blend everything in blender into puree.

步骤 Methods：
1。把打好的腌料和鸡翅调匀，用胶袋包好，然后放在冰箱下格腌制一晚，将鸡肉放在保鲜袋里腌效果最好。
## Mix well the puree with the chicken wings.Marinate the chicken wings in a plastic bag and place in refrigerater for a night.

2。烧热一锅油　，　把鸡翅下锅炸，　调中火炸至香，脆，熟。
Heat up oil , and deep fry the chicken wings under medium heat until cooked.

3。淋上酱汁，趁热吃~！！
## Serve with SATAY PEANUT SAUCE.
Serve Hot ~
Bon Appetit~!

*****沙爹酱 THE SATAY SAUCE*****
材料 Ingredients：

A)
油　Oil - 5 tbs
水　Water - 2 tbs
洋葱 Onion - 1
小红葱 Shallots - 3
蒜头 Garlic - 2
黄姜　Turmeric - 1 inch
南姜 Galangal 1 inch （去皮，切片 peel and slice）
香茅 Lemongrass - 2 stalks（切片 slice）
辣椒 Chilli - 5
辣椒干 Dried Chilli -3 pieces （剪碎 cut into pieces）

B)
烘香碎花生 Toasted , grounded peanuts - 120g
水 Water - 300 ml
花生酱　Peanut Butter - 1 tbs
牛奶膏 Sweetened Condensed Milk - 1 tbs
糖 Sugar - 1 tsp
##
用盐调味　salt to taste

步骤：

Methods：

1）用处理器打（A)至细滑，备用。
## Blend (A) into puree.
2) 烧热锅子，中火炒（A).
## Heat up wok ,slowly fry (A) until fragrant.
3）加入 (B) 小火煮至浓稠。
## Add in (B) simmer until thicken.
4）煮好后，用盐调味。
## Taste with salt.

Prawn Fritters Recipes

即使在家里，也能轻易做到的基本配方。

材料　

(A)

大虾　（去头和身的壳）Prawns (Peel off the head and body shell) - 15 pieces

面粉　Wheat Flour - 30g

## 在背部切一小刀，洗净沙肠，用盐水洗一洗然后裹上薄薄的粉备用。

Cut the bake of the prawns into butterfly cut , clean then rinsed with salted water, coat with thin layer of flour , set aside.

(B)

面粉　Wheat Flour - 170g

木薯粉 Tapioca Flour - 30g

发粉 Baking Powder - 5g

盐 Salt - 1/4 tsp

糖 Sugar - 1/4 tsp

油 Cooking Oil - 60 ml

没冰冰水　Icy Cold Water -120 ml

## 依照顺序把粉和调味都放在一大碗里，先加油调匀然后再调如水化浆备用。

In a mixing bowl mix in all flours and seasonings , stir in oil and mix well.Whisk in water and turn it into a cake batter like batter,set aside.

Oil for deep frying

方法　Methods：

１）把锅子烧热加适量的油，锅要大，油过热时才不易着火。将油烧热，转中小火，油冒小烟就可以开始炸虾

# Heat up a wok , add in enough oil for frying , bring the oil to boil then turn into mediem low flame , when you see light smoke from the oil , can start to deep fry the prawns. Wok always bigger ,when oil over heated will catch fire so that the oil never over filled.

２）一只一制虾锅好浆后就垂直下油锅炸，炸约一粉钟后翻边。重复以上步骤直至炸完所有大虾。趁热品尝～！

# Slowly coat the prawns into the batter and slowly place into the heated oil , fry for 1 minute then turn to another side. Repeat the same steps until you complete all prawns. Maximum 3 to 4 prawns a time , so the batter do not stick together.

Serve HOT

BON APPETIT~!!