緊急!!!!!有關菠蘿既食譜(20)

圖片參考：http://www.nikibone.com/recipe/fruit/graphics/pineapple2.jpg
Thai Stir Fried Rice and Pineapple

1 pineapple
2 to 3 tablespoons of chopped shallots
1 to 2 tablespoons grated ginger
4 to 5 jalapeno peppers
2 spring onions, coarsely chopped
1 tablespoon chopped coriander or cilantro
2 tablespoons dried shrimp
2 to 3 tablespoons garlic, coarsely chopped
1 to 2 tablespoons of fish sauce
1 teaspoon sugar
2 cups of cold, steamed Thai jasmine rice and coriander leaves as garnish

Cut the pineapple in half lengthwise and scoop out the fruit, then chop it into bite sized chunks. Put the fruit in a bowl and add the shallots, jalapeno, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice. In a wok, heat about a tablespoon of oil and stir fry the shrimp until crispy and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside. Add a further tablespoon of oil and stir fry the garlic until golden brown. Add the rice and stir thoroughly. Add the fish sauce and sugar and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp and stir until thoroughly heated through. Pour the mixture into the pineapple shells, garnish and serve. If you prefer fried rice to be darkish brown in color, then replace half the fish sauce with dark sweet soy sauce.

Variation: do not cook the fruit mixture. Instead put the fruit mixture and the stir fried rice in the fridge separately and chill all the ingredients. Just before serving mix them and put them in the pineapple skins. If you are serving cold then you can also add a few maraschino cherries as garnish. This cold variant makes an excellent counterpoint to hot curries and spicy chilli dishes on a hot day.


圖片參考：http://www.nikibone.com/recipe/fruit/graphics/pineapple2.jpg
Thai Prawn and Pineapple Curry

1 tablespoon garlic, finely chopped
2 tablespoons red curry paste
2 tablespoons chopped tomato
2 cups coconut milk
1 cup pineapple, cubed or pulped
4 tablespoons fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
16 prawns about 3 inches long
2 to 3 kaffir lime leaves, shredded
1 tablespoon Thai chile peppers, slivered
15 fresh basil leaves

Peel, devein and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp and chop the flesh. You want 2 tablespoons of chopped tomatoes. In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan. Transfer to a serving dish and serve with steamed Thai jasmine rice.

自製意大利薄餅
材 料 : 1 個青椒
1 罐菠蘿
2 個番茄
3/2 茶匙發粉
2 隻雞脾肉
1 塊車打芝士
1 罐魚香醬(可不用)
3/2 碗麵粉(普通飯碗)
做 法 : (1) 鮮雞脾去皮起骨切粒，以生抽、鹽、糖及胡
椒粉略醃，然後煎熟盛起備用。
(2) 番茄切薄片，連同罐頭菠蘿片以廚房厚紙吸
乾水份，把菠蘿切粒；青椒以剪刀剪成幼條。
(3) 麵粉和發粉混合一起篩入大碗，加入一飯碗
水，拌勻成麵漿，靜置十五分鐘讓其發酵。
(4) 在平底鑊中加入牛油或生油，把麵漿倒入，
把表面掃平，然後轉中火，煎至薄餅面起泡
泡氣孔。
(5) 把已磨茸的車打芝士鋪上，加上番茄片、青
椒絲、雞肉及菠蘿等餡料，最後再在表面撒
上芝士碎。把鑊蓋蓋上，收至小火煎焗約八
分鐘至十分鐘，至餅底金黃，芝士溶掉即可。




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自製Pizza
準備時間：10分鐘
烹調時間：10分鐘
份量：4人 適用型號 : 惠而浦 MT268

主要功能：第 6 感脆焗功能

材料：
薄餅1塊
薄餅醬 6湯匙
菠蘿 1 罐 (切片)
磨菇 1 罐 (切片)
火腿 3 片或煙肉 (切條)
蕃茄 2個 (切薄片)
芝士碎適量
香草適量


做法：

把 2 湯匙油放在脆焗盤，用脆焗功能 2分鐘作預熱用途
放薄餅皮在脆焗盤
塗上薄餅醬在薄餅皮上
放菠蘿，磨菇，火腿，蕃茄在薄餅皮上
灑上芝士碎及香草
按著第 6感脆焗功能，直至 “COOK” 字顯示而停在薄餅的圖樣
按 JET START 開啟功能
* 效果：香口脆焗薄餅皮

註：也可選擇自己喜愛的材料如吞拿魚、洋蔥，橄欖，雞肉等
or
菠蘿 400毫升

　

蛋黃 2隻


　
砂糖(視乎菠蘿甜度)

30克


　
淡忌廉

200毫升


　


菠蘿啫喱粉


2湯匙 　


熱水


6湯匙
　
製作





1.


菠蘿切粒後攪成茸，加入淡忌廉拌勻。



2.
啫喱粉加熱水攪至完全溶解，放涼待用。



3.
魚膠粉 + 3湯匙水 浸軟， 然後座熱水至完全溶解，慢慢

把魚膠溶液加入 (2) 內。





4.


蛋黃及砂糖拌勻，一同拂至輕身及淺色，加入啫喱水拌

勻, 最後加入(1)， 拌勻後傾倒入雪糕機內，最後放入冰箱



內雪約4小時左右至凝固即可以



如無雪糕機就下面個食譜啦 !!!

菠蘿雪糕

材料( 0.5 L 份量)

蛋黃
75 克

糖粉
80 克
　
奶粉
25 克
　
菠蘿
520 克
　
淡忌廉
380 克
　
製作

1.
將菠蘿用果汁機攪拌數分鐘成菠蘿漿

2.
用打蛋器將蛋黃，糖及奶粉打至忌廉狀，加入菠蘿漿拌勻。

3.
將作法(2)放入煲內用小火邊攪邊加熱至杰身， 離火待其冷卻備用。

4.
淡忌廉打至 6 分發後，與冷卻的作法(3)拌勻，即可倒入盤中冷凍。

5.
冷凍 2 小時或半凝固後，即可取出用打蛋器攪拌，使與空氣結合，步驟重覆 3 - 4 次後，即成。

貼士

1.
必須用小火加熱以免燒焦
sorry Idon't have英文食譜