芝士焗明虾

食谱:
Oven baked Cheesy Prawn recipe

明虾/ White prawn (21-25) 12pcs
胡椒+ 盐/ Salt & Pepper 适量/ to taste
紅葱頭/Onion red 1/2pc (切碎/diced)
鮮香菇/ Fresh shiitake mushroom 100g
(切碎/diced)
蒜米/Garlic 50g (切碎/chopped)
香菜/Coriander 少许/ to garnish

酱料/Sauce:
鮮奶油/Cream 200g
蝦汤/ Prawn stock 200g
莫泽雷勒芝士(Mozzarella) 100g
胡椒粉/White pepper powder 少许/a dash
糖/Sugar 15g
盐/ Salt 3g
白兰他或牛油/Planta or butter 20g

泰式冬炎汤
泰式东炎汤有三种。
一种有淡奶的。
一种有椰奶的。
一种清汤的。

Tom Yum Thalay/ 淡奶版食谱:
冬炎汤底/Tom Yum soup base 300gm
鱼柳 /Fish fillet100gm
虾仁 /Prawn meat50gm
香茅/Lemongrass 20gm
南姜/Galangal 10gm
枫柑叶/Kaffir lime leaves 2pcs
指天椒/Red chili padi 2pcs
蒜米/Garlic 2pcs
葱头仔/Shallot 1pc
小番茄/Cherry tomato 30gm
鲍鱼菇/Abalone mushroom 40gm
盐/Salt 2gm
糖/Sugar 5gm
鱼露/Fish sauce 10gm
冬炎膏/Tom Yum paste 5gm
淡奶/Evaporated milk 10gm
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Tom Yum Nam Sai /椰奶版食谱:
冬炎汤底/Tom Yum soup base 300gm
鱼柳 /Fish fillet100gm
虾仁 /Prawn meat50gm
香茅/Lemaongrass 20gm
南姜/Galangal 10gm
枫柑叶/Kaffir lime leaves 2pcs
指天椒/Red chili padi 2pcs
蒜米/Garlic 2pcs
葱头仔/Shallot 1pc
小番茄/Cherry tomato 30gm
鲍鱼菇/Abalone mushroom 40gm
盐/Salt 2gm
糖/Sugar 5gm
鱼露/Fish sauce 10gm
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Tom Kha Gai /清汤版食谱:
冬炎汤底/Tom Yum soup base 300gm
鸡柳/Chicken breast 150gm
香茅/Lemaongrass 20gm
南姜/Galangal 10gm
枫柑叶/Kaffir lime leaves 2pcs
指天椒/Red chili padi 2pcs
蒜米/Garlic 2pcs
葱头仔/Shallot 1pc
小番茄/Cherry tomato 30gm
鲍鱼菇/Abalone mushroom 40gm
盐/Salt 2gm
糖/Sugar 5gm
鱼露/Fish sauce 10gm
椰浆/Coconut milk 20gm
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冬炎汤底食谱/Tom Yum soup base recipe：
清水/Water 5 liter
香茅/Lemongrass 500gm
南姜/Galangal 150gm
指天椒/Red chili padi 5pcs
枫柑叶/Kaffir lime leaves 5pcs
香菜根/Coriander root 20gm

油泡蒜炒白虾

食谱:
- 白虾/White prawn 10pcs
-油浸泡蒜粒/Confit Garlic 4pcs

酱料材料:
- 青辣椒/Green chili 100gm
- 青指天椒/Green chili padi 20gm
- 蒜头/Garlic 10gm
- 干葱/Shallot 100gm
- 酸柑汁/Calamansi juice 18gm
- 盐/Salt 6gm
- 胡椒粉/White pepper powder 2gm

油泡蒜食谱：
- 蒜头/Garlic 300gm
- 玉米油/Corn oil 600gm
- 辣椒干碎/Chili flakes approx
所有油泡蒜材料放入耐烤的容器里，烤箱100‘C 烤 3个小时。