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Asam Pedas Tuna

金枪鱼酸辣汤

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Description:

What's cooking

Ingredient:

3 cans TC BOY Solid Tuna in Brine, drained 

6ml Vegetable oil  

125ml Tamarind Juice  

125ml Water  

8 fingers, cut into 2     

2 pieces kesom leaves  

2 pieces Kaffir lime leaves   

others Salt & sugar to taste   

 

Ingredients for a fine, pounded paste

6 Shallots, peeled  

3 cloves Garlic, peeled  

1 cmFresh turmeric, peeled 

4 tablespoons Chilli paste   

1 tablespoon Shrimps paste  

 

TC BOY盐浸金枪鱼块(去水)3罐

植物油 60毫升

罗望子(ASAM)汁 125毫升

水 125毫升

羊角豆(切半) 8条

KESOM (LAKSA)叶 1把

粗皮桔叶  2片

其他:盐和糖供调味

 

配料(搅拌成泥状)

小葱头(去皮)6粒

蒜(去皮)3瓣

姜黄根(去皮)1公分

辣椒香料酱 4餐匙

虾酱 1餐匙

 

Preparation:

1. Heat oil and sauté ground spices until fragrant. Add kaffir lime leaves, mix well.

2. Add TC BOY Tuna and tamarind juice, followed by water.

3. Add lady fingers and kesom leaves, simmer for 10 minutes.

4. Add sugar and salt to taste, let it slimmer for 1-2 minutes more before serving.

 

1. 起油锅将香料爆香后加入粗皮桔叶。

2. 倒入TC BOY白肉金枪鱼块,、罗望子汁和水

3. 将羊角豆和KESOM叶加入汤里以慢火煨10分钟

4. 以少许盐和糖调味再煨1至2分钟后即可上桌。

 

Description:

What's cooking

Ingredient:

3 cans TC BOY Solid Tuna in Brine, drained 

6ml Vegetable oil  

125ml Tamarind Juice  

125ml Water  

8 fingers, cut into 2     

2 pieces kesom leaves  

2 pieces Kaffir lime leaves   

others Salt & sugar to taste   

 

Ingredients for a fine, pounded paste

6 Shallots, peeled  

3 cloves Garlic, peeled  

1 cmFresh turmeric, peeled 

4 tablespoons Chilli paste   

1 tablespoon Shrimps paste  

 

TC BOY盐浸金枪鱼块(去水)3罐

植物油 60毫升

罗望子(ASAM)汁 125毫升

水 125毫升

羊角豆(切半) 8条

KESOM (LAKSA)叶 1把

粗皮桔叶  2片

其他:盐和糖供调味

 

配料(搅拌成泥状)

小葱头(去皮)6粒

蒜(去皮)3瓣

姜黄根(去皮)1公分

辣椒香料酱 4餐匙

虾酱 1餐匙

 

Preparation:

1. Heat oil and sauté ground spices until fragrant. Add kaffir lime leaves, mix well.

2. Add TC BOY Tuna and tamarind juice, followed by water.

3. Add lady fingers and kesom leaves, simmer for 10 minutes.

4. Add sugar and salt to taste, let it slimmer for 1-2 minutes more before serving.

 

1. 起油锅将香料爆香后加入粗皮桔叶。

2. 倒入TC BOY白肉金枪鱼块,、罗望子汁和水

3. 将羊角豆和KESOM叶加入汤里以慢火煨10分钟

4. 以少许盐和糖调味再煨1至2分钟后即可上桌。

 

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