10 August 2011

Thai chicken salad recipe 泰式燒雞沙律 食譜



1 day until we're on the plane!! ^0^ so excited. can't stop thinking of the thailand trip and made a thai chicken salad LOL~


仲有一日出發喇~~ 去泰國, 好耐無去過了~ 今次又係一大班人去哈哈~ 整左泰燒雞沙律 :D




marinade the meat 醃肉


shred the lemongrass(half a stick) 香茅切碎(半條)


fry 煎


make the sauce 調醬~

Recipe

Marinate in:

Chicken fillet(we used tenderloin skin off, but it's better with skin on)
500g
lemongrass shredded 1/2 a stick
pepper 2 tsp
black pepper 2 tsp
fish sauce 2 tsp
salt 2 tsp
curry powder 2 tsp

salad vegetables as much as you like :)

and:
thai sweet chilli sauce  2/5 cup or 100ml

salad dressing / dip sauce:

Thai sweet chilli sauce      4 tbsp
white vinegar                   2 tbsp
lime juice                         1 tbsp
sugar                               1 tbsp
minced garlic                   1 tbsp
lemongrass shredded        1 tbsp




Method

1. Marinate the meat for 0.5-1 hour
2. Pan fry them until they're fully cooked
3. pour more thai sweet chilli sauce in to cover the surface
4. Keep frying until the sauce is caramelised and the meat is browned.
5. put it on salad, pour over dip sauce/dressing sauce, done yo~

食譜

醃料:

雞柳(用了脊肉, 無皮, 但用有皮其實會好味些)            500
香茅切碎                                                                                1 / 2
胡椒                                                                                        2茶匙
黑胡椒                                                                                    2茶匙
魚露                                                                                        2茶匙
                                                                                           2茶匙
咖哩粉                                                                                    2茶匙

蔬菜        喜歡幾多就幾多~

仲有:

泰國甜辣椒燒雞醬            2 / 5杯 或 100毫升

沙拉醬/沾醬:

泰國甜辣椒醬            4湯匙
白醋                            2湯匙
青檸汁                        1湯匙
                                1湯匙
蒜末                            1大匙
香茅碎                        1湯匙

方法


1。醃的肉 0.5-1小時
2。煎至全熟
3。倒100毫升泰國甜辣椒燒雞醬, 包著雞肉表面, 然後繼續煮
4。直到醬開始結焦糖​​, 肉金黃色
5。放上沙律菜上面, 淋上汁(或唔淋, 用來沾), 食得了!~



~^0^~

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