Ingredient and Portion
Mixed Vegetables in Banana Leaf Recipe 蕉叶烧辣蔬食谱
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4 pcs lady finger / 羊角豆4条
120g long bean / 豆角120克
1 smalleggplant / 矮瓜1小条
4 pcs bean curd pocket / 长形豆卜4粒
Sauce ingredients / 香菇辣酱：
A：
2 pcs Chinese mushroom (diced) / 香菇2朵（切幼粒）
20g stem of mushroom (soaked) / 香菇脚20克（浸发）
1 tbsp chopped pickle radish / 甜菜脯碎1大匙
B：
2 tbsp chili powder / 辣椒粉2大匙
4 pcs red chili / 红辣椒4条
2 stalks serai / 香茅2条
10g ginger / 姜10克
Seasoning：
½ tsp salt / 盐½茶匙
½ tsp sugar / 糖½茶匙
1 tsp mushroom stock granule / 花菇调味素1茶匙
1 tbsp Asam paste (wash with 1 cup water to obtain juice) / 阿叁膏1大匙（加水1杯取汁）
1 sheet of banana leaf / 蕉叶1片
120g long bean / 豆角120克
1 smalleggplant / 矮瓜1小条
4 pcs bean curd pocket / 长形豆卜4粒
Sauce ingredients / 香菇辣酱：
A：
2 pcs Chinese mushroom (diced) / 香菇2朵（切幼粒）
20g stem of mushroom (soaked) / 香菇脚20克（浸发）
1 tbsp chopped pickle radish / 甜菜脯碎1大匙
B：
2 tbsp chili powder / 辣椒粉2大匙
4 pcs red chili / 红辣椒4条
2 stalks serai / 香茅2条
10g ginger / 姜10克
Seasoning：
½ tsp salt / 盐½茶匙
½ tsp sugar / 糖½茶匙
1 tsp mushroom stock granule / 花菇调味素1茶匙
1 tbsp Asam paste (wash with 1 cup water to obtain juice) / 阿叁膏1大匙（加水1杯取汁）
1 sheet of banana leaf / 蕉叶1片
Method
1.Blanch all vegetables in hot oil except bean curd pocket.
将全部蔬菜（除了豆卜）拉油备用；
2.Blend stem of mushroom in blender until fine；squeeze out liquid and sauté with all other sauce ingredients A until aromatic，dish out.
辣酱做法：香菇脚用果汁机打碎，揸干水分，和其余香菇辣酱A用油爆香；
3.Use another wok，saute ingredients B until fragrant，toss in sauce A and stirfry until oil turns red；toss in seasoning and gravy thicken.
烧热适量油爆香材料B，加入香菇辣酱，爆炒到油红色，接着加入调味料，煮至汁浓盛出；
4.Heat some oil in a clean wok，put in banana leaf and place all ingredients and sauce on top；mixed up and cover with lid，simmer for ½ minute to infuse the flavour of banana leaf，done.
另外烧热锅，加入少许油，放入蕉叶，再放上煮好的香菇辣酱和全部蔬菜炒匀，盖上锅盖，焗½分钟，让材料吸入蕉叶味即可享用。
将全部蔬菜（除了豆卜）拉油备用；
2.Blend stem of mushroom in blender until fine；squeeze out liquid and sauté with all other sauce ingredients A until aromatic，dish out.
辣酱做法：香菇脚用果汁机打碎，揸干水分，和其余香菇辣酱A用油爆香；
3.Use another wok，saute ingredients B until fragrant，toss in sauce A and stirfry until oil turns red；toss in seasoning and gravy thicken.
烧热适量油爆香材料B，加入香菇辣酱，爆炒到油红色，接着加入调味料，煮至汁浓盛出；
4.Heat some oil in a clean wok，put in banana leaf and place all ingredients and sauce on top；mixed up and cover with lid，simmer for ½ minute to infuse the flavour of banana leaf，done.
另外烧热锅，加入少许油，放入蕉叶，再放上煮好的香菇辣酱和全部蔬菜炒匀，盖上锅盖，焗½分钟，让材料吸入蕉叶味即可享用。
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