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。