材料 Ingredients | |
賴粉(燙過) Fresh Thick Meehoon(blanched) | 500克/500g |
青瓜(刨粗絲)/ _/ x8 l$ R3 o4 d( m% L Cucumber | 1條 |
黃梨(削皮切絲) Pineapple | ½ 粒/½ |
洋蔥(切絲) Bombay onions(shredded) | 2粒 |
生菜(切絲) lettuce | 1粒 |
薑花絲 torch flower | 1大匙半/1 ½ tbsp |
薄荷葉3 `8 S; i# d, c$ d9 H- m fresh mint leaves | 數片/3 sprigs |
鮮蝦膏(加熱水攬拌)! h* m& I r5 T/ L( l e2 } shrimp paste(mixed with enough warm water to from a sticky runny paste) | 4大匙/4 tbsp |
紅辣椒(切片)5.39.217.763 H1 L+ P7 L) B ]5 k# q: j chillies(sliced) | 3條 |
酸柑(切半)8 n& t3 L. ]9 |$ ]; n. a4 h8 }( Z2 S Limes(halved) | 4粒 |
指天椒. V6 p% D4 D# W! H/ T' V! U Chilly padi | 4條 |
亞三湯 Asam Stock | |
甘榜魚(蒸熟、魚肉取出、魚骨熬湯) Ikan kembung(steamed, removed and flaked) | 1公斤/1kg |
亞三膏(加1杯水擠出亞三汁)5.39.217.76- t! @/ L" \1 ]. v5 y% N! h assam jawa(squeezed for 1 cup assam juice) | 50克/50g |
亞三片tvb now,tvbnow,bttvb* S/ m g! U2 K) `, r2 }8 S assam keping | 6片/6 pieces |
越南香葉 daun kesom | 8棵/8 stalks |
香茅 lemon grass(lightly hit) | 4小支/4 stalks |
薑花 torch flower | 2支/2 stalk |
調味料 Seasoning | |
江魚仔精塊' Q) x0 U; b7 E2 o6 V/ Z9 |) I ikan bilis stock | 1塊/1 cube |
鹽 salt | 1小匙或適量/1 tsp |
糖TVBNOW 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。9 Y! v z* l l1 H sugar | 1大匙或適量/1 tbsp |
魚露 fish sauce | 1大匙/1 tbsb |
香料 Spices | |
小紅蔥tvb now,tvbnow,bttvb) |3 g% J8 P7 v0 O- S shallots | 18克/18g |
蒜頭 garlic | 3瓣/3 cloves |
石古仔5.39.217.76$ \. V/ |8 N ?% Q3 Z7 H& g1 T buah keras | 4粒 |
馬來棧 belacan | 1小匙/1 tsp |
黃薑(切片) fresh turmeric(sliced) | 2公分/2cm |
薑芋(切片); Y/ o/ S3 T4 ^0 u1 F lengkuas / galangal(sliced) | 2公分/2cm |
香茅(切片) lemon grass(sliced) | 2支/2 stalks |
辣椒乾 dried chillies | 15條 |
紅辣椒 red chillies | 5條 |
食油& o3 U S6 r* }0 o9 w. r4 S oil | 2大匙/2 tbsp |
亞三拉沙(Assam Laksa)
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