( _6 F' z3 n8 p: hTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。INGREDIENTS / o1 `" Z' Z, Y% A6 |1 c400g squid1 red chillies (chopped)3 bird's eye chillies (chopped)3 dried chillies (soaked, sectioned)1 stem lemon grass (chopped)100g dried shrimps (soaked, chopped)4 garlic cloves (chopped)1 big onion (shredded)公仔箱論壇& u2 l2 M1 _" C" o3 N r
9 F. m+ {1 X3 V3 Atvb now,tvbnow,bttvbSEASONING (mix well)$ {3 F7 x3 q# F1 ]$ x0 C0 D
1 tsp curry powder1 tsp fish sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/2 tsp Shaoxing wine & E0 Z$ i4 y; @" ]7 `$ o9 j9 M1 q* Y' V9 w) z$ P& q) M METHOD. {4 T: R$ ^6 g6 @1 [
1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain. ) _4 K/ Z! y9 ?, ptvb now,tvbnow,bttvb2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic. - G1 D/ q: d9 \* b4 ~公仔箱論壇3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve. / A1 G2 x! o& D- S6 d# i5.39.217.76$ d+ a& w1 u6 j3 D