Local Food Recipe 1

16 Dec

料理教室、シンガポール家庭料理習ってきました。今回のメニュー

魚料理、シュガーピーズとしいたけ炒め、にんにくめん。

魚料理の材料:魚(ポンfレット)、Preservedビーンス、リリフラワー

A new hobby of mine, cooking lessons. This time is some Chinese recipes. Fried Black Pomfret with Lily Flowers, Stir Fry Sugar peas with Shiitake, and Garlic Noodle.

魚は中身きれいにして中身と周りが少しい塩つける。あげたら味がついてるために。

For Black Pomfret dish: 1 Black Pomfret, Medium size to serve 3-4 people, some Dry lily Flowers soaked in water for 15-20 minutes, Preserved Soy Beans (Tauco)

The Fish is washed, inner parts are cleaned and thrown away. Put some salt into the inner part of the fish and surrounding its body.

Dryりりフラワーは水の中に柔らかいまで入れて、硬い部分を捨てて、半分じゅつぐらい切ります。

Cut the hard parts of the lily flowers and cut the remainings in halves that we will use to cook.

魚は少しい油で揚げます。下の方はちゃんと揚げたてるまで、その後に反対側を揚げます。

The Fish is fried with some oil, not fully deep fried, only half covered in oil. Once the bottom side is fully fried/cooked, you can turn it over to fry the other side.

魚が両方側が揚げたてたらお皿において、残り油はリリフラワーと一緒に炒めます。

Once both sides are fully fried (don’t fry it too long, the meat will be harder to eat), you can take the fish out of the frying pan and put it onto a plate. Use the remaining oil, you can take out some oil if you put a lot before, then you can stir fry the Lily Flowers.

りりフラワーはしょうゆと炒めてから魚はまた入れて少しい水とむしをします。

Put abut 200 mL of water to steam both the fish and Lily flowers together with the preserved soy beans.

When the water is about to be gone, the dish is ready.

 

2番目の料理、シュガーピーズとしいたけ炒め。

材料:オイスターそーズ、にんにく小さく切って、しいたけ、シュガーピーズ

シュガーピーズは炒め前にお湯と早くゆでて、色がまだきれいなうちに湯で終わり。

Since sugar peas are taking longer time to cook, we boiled them for a short time. Not to overcook them. We took them out from the boiling water while the color was still nicely green.

油少しいでにんにく炒めて、しいたけ入れてまたシュガーピーズも入れます。全部一緒にオイスターソーズとしょうゆ炒めます。

 For stir fry dishes, we always stir fry a bit of garlic first before putting other ingredients. After garlic, put shiitake, sugar peas, stir them for a while, put oyster sauce, a bit of soya sauce, off the fire, then you get your dish.

 

三番目の料理:にんにくめん

材料:にんにくとHongkong Style Noodle (卵めん)

にんにく小さく切って炒めて、香りがでたらお茶碗に入れて、おいて、めんの上に乗せるため。

Cut garlic into small pieces, stir fry them with a bit of oil, once the fragrant smell comes out, put them into a bowl. This garlic will be served on the top of the noodle.

めんをゆでます。

Boil the noodles

めんがひと茶碗じゅつに入れてにんにくのせて、お湯ちょっとスープなりに入れてお茶つけみたいに。

Put the noodles into single serve bowls, put garlic on top of it, put hot water into the noddle so it won’t stick together.

ご飯代わりにこのにんにくめん。

This garlic noodle serves as the exchange of rice.

Lunch is ready ^^

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