sambal stingray 2016

sambal stingray

sambal paste:

dried chilli 20g 

（soak 30min）

balacan 20g 虾膏 dry fry

red chilli 80g

lemongrass 40g

shallot 150g

garlic 60g

ginger 25g

palm sugar 40

tamarind 2 tbsp + hotwater 3tbsp

100ml oil fry sambal paste

salt 1 tsp

https://sharonlun.blogspot.com/2020/11/sambal.html?m=0

http://sharonlun.blogspot.com/2020/11/sambal.html?m=0

炸芝麻球

炸芝麻球

糯米粉 300g

白糖 90g + 水300

煮至大滾

然後倒入糯米粉裡, 快速攪勻。

然後揉至光滑麵團

40g 一個, 可做 15個

包入豆沙餡 30g/個

預備一碗水, 一大碗白芝麻

將包好豆沙嘅麵團, 上少少水在表面, 然後滾上白芝麻

油溫 三成熱, 全程小火炸

改落芝麻球, 

初時不要搞動

等一陣, 定型之後, 才輕輕攪动。

小火炸

Kong Bak Pau 刈包 /扣肉包

呢個 YouTube 食譜, 好好味

Kong Bak Pau/ pork belly bao - 扣肉包 (from YouTube 

1. Pork belly 500g, cut into 50g slices

2. Cut 3 shallots into slices

3. Slightly crush 6 cloves of garlic 

4.  Add 3 tbsp oil to a pot

5.  Add sliced shallots 

6.  Add crushed garlic 

7.  Add sliced pork belly 

8.  40g sliced galangal 

9.  Fry till pork belly slice start to brown slightly both both sides 

10.  4 tbsp dark soya sauce 

11.  1 cinnamon stick + 2 star anise, 5 cloves (2粒 八角）

12.  1 tbsp five spices powder 5香粉 

13.  1/2 tbsp cumin powder 小茴香粉

14.  炒一陣

15.  1/2 tsp salt, 1/4 tsp pepper, 500ml water, 1 tsp sesame oil, 30g rock sugar 

16. Bring to boil, cover and simmer for an hour