List of Rice, Noodle and Pasta Dishes:

Beverage Photo




摩登健康粢飯

Pumpkin chicken photo

做三個飯卷的材料:

直徑八寸的全麥墨西哥卷餅(tortilla)三塊
雞蛋六隻(每個粢飯卷需要兩隻)
米 3/4 杯
雜菜粒(冷凍的紅籮蔔、豌豆、玉米粒)一杯(八安士)
生的意大利香腸兩條
料酒一湯匙(可以不加)
清雞湯適量(煮飯用的)
黑胡椒粉適量
茄汁四湯匙
農莊沙律醬(ranch salad dressing)四湯匙
遮打芝士碎適量(graded sharp Cheddar cheese)
蛋黃醬少許 (mayonnaise)

做法:

  1. 米洗淨,雜菜粒用水沖一沖後滴乾水份,全部放入電飯煲中。加香腸、料酒和適量雞湯。開啟電飯煲煮熟。電飯煲自動關掉後等約十分鐘才開蓋。
  2. 把已煮熟的香腸拿出來切丁後放回飯料中。
  3. 把飯料調味﹕加進適量黑胡椒粉,把茄汁和農莊沙律醬一起拌勻後加進去。輕輕拌勻。試味後如味道不夠可加更多調味料。
  4. 為每一個飯卷煎蛋皮:把兩隻雞蛋打進一小碗中,加點鹽,打拂成蛋液。用少許油煎成很薄的蛋皮備用。共煎三塊蛋皮。
  5. 把飯卷組裝:
    把一塊卷餅放在一隻大盤子上。 因為卷餅是圓形的,這時把卷餅的兩側切成直線。這樣做出來的飯卷會整齊一點。在還未捲成飯卷前切比較容易掌握。如果不切,包飯卷時可把兩則摺向中間。兩個辦法均可。
    在卷餅上鋪上一塊蛋皮。
    把蛋皮切成比卷餅小一點的正方型。這樣飯卷比較容易捲得整齊。
    把三份之一的飯料放到蛋皮上,小心用手把卷餅捲成長條狀。在埋口處再塗少許蛋黃醬和洒少許芝士碎後,把飯卷捲好。共做三個飯卷。
  6. 把飯卷放入多士焗爐用中火烘一烘,令芝士碎溶化後即成。

附言:
1. 我認為這樣做粢飯比用傳統的肉鬆、油條健康一點。用多士焗爐烘過的墨西哥卷餅脆脆的,很好吃。

2. 飯料的調味料可嘗試變化,例如加適量辣醬或切碎的芫茜葉也可。

寫於二零一五年十一月三日

 


 

Mexican-Chinese Fusion Fried Rice

Fried rice

Ingredients (for two servings):

1 to 1.5 cups cooked rice (cook the rice the day before and store it covered in the refrigerator)
half of an onion, chopped
1 bell pepper, with seeds removed and diced
1 jalapeno pepper, with seeds and pulp removed and chopped
0.5 cup corn kernels (fresh, frozen, or canned and drained)
0.5 cup canned beans (pinto, black, or white beans, drained)
1 small tomato, chopped
1/4 cup cilantro leaves, chopped
1/4 cup grated sharp cheddar cheese
1 tbsp cooking oil
1 lime for the lime juice to be served with the dish

Seasonings:
1 tsp chili powder (Mexican or Korean)
0.5 tsp garlic powder
0.5 tsp salt
0.5 tsp ground cumin
black pepper to taste

Steps:

  1. Wash, dry, and cut all the vegetables as required.
  2. Take the rice out of the refrigerator and use either a fork or clean fingers to separate any lumps of rice.
  3. Mix the seasoning ingredients in a small dish and set aside.
  4. Heat the cooking oil in a non-stick skillet with medium/high heat.
  5. Cook the chopped onion and jalapeno pieces in the cooking oil until fragrant.
  6. Add the bell pepper pieces and corn kernels, stir well.
  7. Add the drained beans, stir well. Add the seasonings and mix well.
  8. Add the cooked rice and mix well.
  9. Add the chopped tomato pieces and cilantro leaves. Gently mix well. Make sure all ingredients have been cooked through.
  10. Turn off the heat and add the grated cheese. Mix well and let the latent heat melt the cheese.
  11. Spoon the fried rice onto two plates. Add additional cilantro leaves on top as a garnish.
  12. Cut the lime into two halves or four wedges and place each on each plate just before serving.

Notes:
1. This fusion rice dish recipe is my creation inspired by the Stuffed Bell Peppers recipe of Ms. Donnam on Allrecipes.com.
2. Actually, the amount of each ingredient is very flexible. Ground beef or diced poached chicken meat can be added between Steps 5 and 6. The cheese can be omitted if you do not like cheese.
3. The fresh lime juice brightens the whole dish up.
4. To those of us who are tired of the traditional Chinese fried rice, this dish offers a wonderfully different flavor.


Written: September 21, 2015

 


 

涼拌麵

材料:

義大利天使麵條 (angel hair pasta) 或中式雞蛋麵球半磅
豬肉絲一磅(碎肉亦可)
蒜蓉少許
洋蔥半個至一個
青蔥一條或香菜數根
荀子一罐
榨菜一塊(大小隨意)
黃瓜一條
磨豉醬一湯匙
海鮮醬一湯匙
麻油
辣油

做法:

  1. 豬肉絲加少許蒜蓉拌勻備用。
  2. 鍋中放清水、少許鹽、少許生油煮沸,放麵條下去煮熟,盛起後用冷開水沖過,滴乾水份﹐下麻油拌勻﹐蓋好放冰箱中備用。
  3. 黃瓜去皮、去瓜瓤後在乾淨的切菜板上切細絲,蓋好放冰箱中備用。
  4. 青蔥或香菜洗淨、滴乾水份,除去老的根部,在乾淨的切菜板上切小粒或切碎備用。
  5. 洋蔥、榨菜、荀子分別切碎備用。
  6. 起油鑊,用中/大火把洋蔥炒香,下豬肉絲、榨菜、荀子炒至豬肉變色,加磨豉醬和海鮮醬炒勻,如鍋中物太稠可加點清水,上蓋轉中/小火至豬肉熟透,盛起。
  7. 吃時麵條、黃瓜絲、肉醬分別上桌,各人隨自己的喜好把它們盛到自己的碗中,加蔥粒或香菜,亦可加辣油。

 


 

沙爹牛肉湯米粉

鳴謝梁小姐指導關於湯底的材料。

材料(二人份):

乾米粉兩份
牛肉
芽菜
芫茜數棵
麻油
花生碎

湯底:
清雞湯一罐(14.5 安士裝)
牛肉清湯一罐(14.5 安士裝)

調味料:
魚露一茶匙
沒有花生碎的花生醬一湯匙 (1 tbsp. creamy peanut butter)
沙茶醬二茶匙
黃糖一茶匙
咖喱粉二茶匙

做法:

  1. 牛肉洗淨、抹乾、橫紋切薄片備用。
  2. 芽菜摘去根部、洗淨、滴乾水份備用。
  3. 乾米粉放入沸水中,熄火加蓋,泡至軟身後盛起,過冷河,滴乾水份,放入兩個大麵碗中,加點麻油拌勻。
  4. 牛肉薄片放在米粉上面,牛肉和牛肉不要重疊,使之燙得均勻。
  5. 芫茜洗淨切碎,亦放在米粉上面。
  6. 把雞湯、牛肉湯、魚露、花生醬放進鍋中用中火燒開,慢慢攪拌確保花生醬溶化,加 入所有調味料及芽菜拌勻,再待湯煮至大滾,把沸湯淋入麵碗好把牛肉燙熟。
  7. 撒上花生碎即成。

 


 

香噴噴油飯

安寶謹向在二十多年前向我口述做油飯基本法的陳培理小姐致謝。

材料:

以下請大家按要做多少油飯而決定適量的材料份量。

白米
香菇
蝦米
中國式臘腸
椰菜(即高麗菜)

清雞湯
麻油
醬油
蔥花

做法:

  1. 香菇用清水略為沖洗後泡軟,洗去泥沙、瀝乾水份後去蒂切成小粒備用。
  2. 蝦米用清水略為沖洗後泡軟,滴乾水份後備用。
  3. 椰菜洗淨、滴乾水份後切成小塊備用。
  4. 臘腸切薄片或小粒備用。
  5. 白米洗淨放電鍋中。
  6. 加上述所有切好的材料,拌勻。
  7. 加清雞湯。加蓋開啟電鍋。
  8. 飯熟後加麻油、醬油和蔥花拌勻即成。

  9. 油飯最好是在冬天吃,有暖洋洋的感覺。亦適用於「每家帶一菜」的聚會,比開油鑊炒飯來得方便些。

 


 

安寶的福建炒飯

材料(二人份):

前一天煮好的白飯(冷飯)兩碗
雞蛋兩隻
蔥一棵
中國式香腸(臘腸)半根
香菇四至五朵
熟雞上腿一個(請參考本站〈嫩滑白斬雞〉之煮雞法)
中蝦八隻
西蘭花一棵
已切成塊的仿蟹肉(immitation crab meat, chunk style)四安士左右
薑粉、胡椒各少許
清雞湯3/4杯
紹酒一湯匙

調味料:
蠔油兩湯匙
老抽一茶匙
生抽一茶匙

獻料:
冷清水1/4杯
生粉一茶匙

做法:

  1. 香菇略為沖洗、泡軟、再把沙粒洗去、瀝乾水份,去蒂切絲備用。
  2. 把雞蛋打入一個大湯碗中,打散後把部份冷飯加入,可用叉或乾淨的手指把大塊的冷 飯弄開,再把其餘的冷飯加入,如此直到全部冷飯都和蛋液混合好備用。
  3. 蔥洗淨去根切蔥花備用。
  4. 香腸略為沖洗後切小粒,蒸至僅僅熟後備用。
  5. 把西蘭花的莖去皮和切成小粒,花朵則切成小塊,全部蒸一分鐘後離火、開蓋以免西 蘭花變黃。
  6. 熟雞肉切片。
  7. 中蝦去殼、去腸、洗淨、抹乾水份,與少許薑粉、胡椒粉拌勻後備用。
  8. 仿蟹肉與少許薑粉、胡椒粉拌勻後備用。
  9. 把調味料混合好備用。
  10. 把獻汁料混合好備用。
  11. 開鑊用少許油把沾上蛋液的白飯炒熱,直至蛋液熟為止,加香腸粒及蔥花拌勻,盛起。
  12. 另用一小鍋,以中大火把少許油燒熱,下混合好的調味料爆香,加雞湯拌勻,煮開後 加獻汁煮至自己所喜歡的稠度備用。
  13. 用另一個鑊,用大火把少許油燒熱,快手下香菇絲、蝦略炒,加西蘭花拌勻,加仿蟹 肉繼續炒至蝦僅僅熟,加紹酒再拌勻,加已煮好的調味料拌勻,全部放在已炒好的 飯上即成。

  14. 福建炒飯的特色是把菜放在蛋炒飯的上面。在一家中式餐館吃過此道菜後,經過在家 中很多次的試驗,對自己所做出來的福建炒飯終於比較滿意了。我把帶子變成仿蟹 肉,好使材料更容易處理,崇尚多吃蔬菜的我當然是把西蘭花的份量增加了。而我 選擇把香腸混入炒飯中,目的是讓香腸的鹹味跟比較淡的飯混和,以求做到鹹淡味 恰到好處。

 


 

Amber's Chicken Fried Rice

Ingredients:

1 cup of uncooked rice
1 can of chicken broth (14 oz.)
2 eggs
1 - 2 tbsp. of chopped green onions
1 cup of frozen mixed vegetables (peas, carrots, and corn, etc.)
Cooked meat from two chicken thighs (please refer to the Cold Cut Chicken recipe on this site)
Cooking oil
1 tbsp. of soy sauce
1 to 2 tsp. of sesame oil (optional)

Steps:

  1. Rinse rice under tap water, drain, and cook it in chicken broth (add water if needed).
  2. Put cooked rice in a covered container and store in the refrigerator for 24 hours.
  3. Beat eggs and season with salt, mix well.
  4. Thaw frozen vegetables. Run them under tap water and drain well.
  5. Cut cooked chicken meat into cubes (size similar to that of the frozen vegetables).
  6. Take rice out of the refrigerator. Use a fork or clean fingers to loosen any lumps of rice.
  7. Heat some oil in an omelet pan over high heat. Fry the beaten eggs until just set. Set aside to cool and dice into little pieces.
  8. Heat some oil in a deep saute pan or a large saucepan over high heat. Add frozen vegetables and cook for around 30 seconds.
  9. Add rice and soy sauce, mix well to coat all the rice with the soy sauce.
  10. Add cooked chicken meat and diced egg pieces. Mix well and cook until heated through. Taste and add more soy sauce if needed.
  11. Add diced green onions. Mix well.
  12. Remove from heat. Add sesame oil if desired. Mix well and serve.


Added: November 8, 2006

 


 

安寶的海鮮炒碼麵

材料(二人份):

拉麵(夠兩碗的份量)
鹽適量
生油半茶匙

湯料:
黃芽白 Nappa Cabbage 夠兩碗的份量(大約三大塊)
黑木耳兩片
蘑菇六個
洋蔥半個
黃瓜四份之一個
急凍海鮮(夠兩碗麵的份量)
蔥一條
生油一茶匙
麻油一茶匙

湯底:
水約兩杯半
日本魚精一包(10 kg. 裝)

調味料:
蒜粉適量
薑粉適量
韓國辣椒粉一湯匙
魚露兩茶匙

做法:

  1. 燒開一鍋水,下生油、鹽及拉麵拌勻。麵煮熟,沖冷水後滴乾水份,放在兩個麵碗中待用。
  2. 急凍海鮮化冰,用清水沖洗後滴乾水份。
  3. 蔥洗淨去頭尾後縱切,再切約一吋長的段。
  4. 黑木耳用水泡軟後洗淨切成數片。
  5. 黃芽白清洗後切片(每片約兩吋乘一吋)。
  6. 蘑菇沖洗後去莖,然後把每個切成三至四片。
  7. 黃瓜洗淨抹乾,不用去皮,縱切成二,去瓜瓤,橫切成片。
  8. 洋蔥去皮洗淨切細絲。

  9. 用一小鍋把湯底的材料燒熱。
  10. 以中大火把炒鍋燒熱,下生油及麻油,下洋蔥絲炒香。加黃瓜、黑木耳、蘑菇拌勻。加黃芽白再拌勻。加海鮮、薑粉、蒜粉拌勻。把調味料加入拌勻。
  11. 這時小鍋中的湯料該燒開了,把這鍋湯倒入炒鍋中,加蓋把鍋中物燒開。
  12. 開蓋加蔥段後把炒鍋中的材料倒進兩個麵碗的麵上即成。

心得:

  1. 除了海鮮外,炒碼麵該有肉片。我認為為了煮湯麵要切肉實在太麻煩,故全用在超市有售的急凍海鮮(seafood mix)。
  2. 如果喜歡豆腐,可在湯料加蓋前把切好的豆腐加入,這樣湯底的水份要略為減少。
  3. 如果沒有日本的魚精(好像雞精的調味料,祗是用魚而不是用雞做的),便用魚湯。
  4. 把湯底燒開才加進湯料中是要讓全部材料快點再燒開,避免蔬菜煮太久而變得太軟(becoming overcooked)。


  5. 試驗成功及寫於二零零八年四月六日

 


 

芝麻醬汁拌麵

材料(二人份):

雞蛋麵球四個
蔥花或切碎芫茜適量
麻油少許
黃瓜絲適量
五香牛肉適量


芝麻醬汁料:
芝麻醬一湯匙
冷開水一湯匙
醬油兩茶匙
鎮江醋一湯匙半
糖兩茶匙
鹽半茶匙
蒜粉一茶匙

做法:

  1. 黃瓜洗淨、抹乾、去皮、切細絲後用有蓋容器放入冰箱備用。
  2. 燒開一鍋水,把雞蛋麵球煮熟,用冷開水過冷河,滴乾水份,放入兩個麵碗中備用。
  3. 做芝麻醬汁:把芝麻醬及冷開水放入一小碗中,用力慢慢拌勻。再把餘下之醬汁材料 加入並拌勻。試味後如果覺不夠酸可再加半湯匙鎮江醋拌勻。
  4. 把做好的醬汁倒入兩碗麵中,用筷子拌勻。可放點麻油使其更香。把蔥花或切碎芫茜 撒在麵上。與黃瓜絲及切片五香牛肉一同上桌。

試驗成功及寫於二零零八年十一月二十五日

 


 

Easy One Dish Pasta Dinner for Two

Ingredients:

8 oz. penne rigate
8 oz. light parmesan Alfredo sauce (half of a 16-oz. jar)
8 oz. celery stalks or around 1 lb. asparagus
1 store-bought roasted chicken leg quarter
1 large tomato
cooking oil

Grated parmesan cheese (optional)
Black pepper (optional)
2 to 3 tbsp. Chopped fresh parsley (optional)

Steps:

  1. Boil a large pot of water. Add penne rigate, a pinch of salt, and four to five drops of cooking oil to boiling water. Let the pasta cook uncovered. Stir occasionally. When the pasta has been cooked al dente or cooked through (according to your preference), drain and set aside.
  2. If you are using asparagus stalks, for each one, wash, hold the tough end (i.e., the bottom) in one hand and hold the middle of it in another. Bend it and break it naturally into two parts. Discard the tough end and slice the kept stalk thinly (at most half a cm in thickness, if not thinner). Do not slice the tip or else the tip will fall apart.
  3. If you are using celery stalks, wash and break each stalk in the middle, remove any rough fiber from the surface and slice thinly (at most half a cm in thickness, if not thinner).
  4. Wash, dry, and cut the tomato into bite-size pieces.
  5. Remove meat from chicken leg quarter and cut meat into bite- size pieces.
  6. Heat around half a teaspoon of cooking oil in a skillet at medium-high heat.
  7. Add celery or asparagus pieces. Stir and cook for around one minute. Add tomato and chicken pieces. Add chopped parsley, if desired. Stir and add drained penne.
  8. Add Alfredo sauce, stir gently and cook until all ingredients are cooked through.
  9. Serve on two plates. Add grated parmesan cheese or black pepper, if desired.


Added: November 1, 2009

 


 

香菇臘腸糯米飯

安寶鳴謝她的朋友 Annie 在數年前教她用熱水把糯米燙過的技巧。她說這樣做的話,所蒸出來的糯米飯是每一顆糯米都分開的。

材料(二人份):

糯米一杯(八安士)
蝦米四份一杯
香菇(冬菇)六隻
雞肉臘腸兩條

做法:

  1. 糯米用清水洗淨。用清水泡最少六小時。
  2. 蝦米用清水泡浸片刻,沖洗乾淨後切碎。
  3. 香菇略為沖洗,用水泡軟,去蒂切小丁備用。
  4. 臘腸略為沖洗後切小丁備用。
  5. 取一蒸糯米飯用的盤子,用少許生油塗抹。
  6. 把一半的糯米放入一不鏽鋼篩子中。燒一鍋開水,把正煮沸的熱水倒在糯米上,水 全已漏出時,用一隻西式湯匙把糯米略為翻動,再沖一次煮沸的的熱水。滴乾水份 後便把糯米放入預備好的盤子上。用一西式湯匙把糯米壓平(越薄越好)。把蝦米、 香菇和臘腸放在糯米上,用湯匙把它們分開,平均地分散在糯米上。
  7. 把另一半的糯米同樣用正煮沸的熱水燙兩次,鋪在蝦米、香菇和臘腸上面,用湯匙 把糯米壓平。
  8. 燒開一鍋水,把已鋪好糯米飯材料的盤子放入,加蓋蒸二十五分鐘,至糯米全熟。
  9. 上桌時可略加醬油和麻油調味。


寫於二零一零年七月五日

 


 

Amber's Semi-Vegetarian Jambalaya

Serves two to three

Ingredients:

Ingredients for Cooking the Rice:
1 cup long grain rice (rinsed and drained well)
1 14.5-oz. can diced tomatoes (or diced tomatoes with green chilies)
2 tsp. beef bouillon powder
4 oz. tomato sauce (half of an 8-oz. can)
3/4 8-oz. can water


Ingredients for Cooking the Vegetables:
1 onion (chopped)
1 bell pepper (cut into small pieces)
3 celery sticks (thinly sliced)
2 small zucchini (cleaned, ends removed, and thinly sliced)
6 oz. white mushrooms (cleaned, stems removed and sliced)
6-7 oz. firm tofu (this is around ½ of a container of tofu, drained and cubed)
A few bunches of cilantro or flat-leaf parsley (ends removed, washed, and chopped)


1 beaten egg (2 eggs if you want it to be richer)

3 tsp. cooking oil

Ingredients for the Sauce:
4 oz. tomato sauce (the other half of an 8oz. can)
2 tbsp. tomato ketchup
3 tbsp. hoi sin sauce
1 tsp. brown sugar
1 tsp. black pepper
1 to 2 tsp. garlic powder (depending on how much you like)
¼ to ½ tsp. paprika (optional, depending on how hot you want the dish to be)
¼ to ½ tsp. cayenne pepper (optional, depending on how hot you want the dish to be)
¾ to 1 tsp. ground thyme
salt to taste

Steps:

    Two days before the day the Jambalaya is put together and served:
    (1) Open an 8oz. can of tomato sauce. Save half of it in a glass jar. Cover the glass jar and put it into the refrigerator. This is to be used for the sauce later.

    (2) Empty the other half of the can of tomato sauce by adding the remaining sauce to the rice. Fill 3/4 of the 8oz. can that used to hold the tomato sauce with water and add it to the rice and the rest of the ingredients for cooking the rice. Cover and put into the refrigerator overnight.


    One day before the day the Jambalaya is put together and served:
    (1) Take the rice mixture out of the refrigerator and cook it until done (either on stove top or in an electric rice cooker). If the rice cooker stops cooking when there is sauce not incorporated into the cooked rice yet, use a wooden spoon to stir the rice mixture, so that the sauce is distributed evenly. Push the button to start the cooking again. When the rice cooker stops again, do not open the lid and let the rice continue to cook for at least fifteen more minutes.

    (2) When the cooked rice has cooled off, put it into another glass container, cover and put into the refrigerator overnight.


    On the day the Jambalaya is put together and served:
    (1) Two hours before cooking, take the cooked rice out of the refrigerator. Let it get to room temperature. Use a fork to loosen any lumps of rice.

    (2) Heat one teaspoon of cooking oil in a pan over medium-high heat. Pour the beaten egg into the pan, move the pan to spread the egg mixture, so that the egg will cook in a thin layer. When the underside is cooked, flip the egg to cook the other side. Do not overcook. Move the cooked egg to a plate to cool off.

    (3) Slice or chop the vegetables as indicated under “Ingredients.”

    (4) When the cooked egg is cool enough to be touched, chop it into small pieces.

    (5) Mix all the dry ingredients for the sauce together in a small bowl. Mix all the wet ingredients for the sauce together in the glass jar that is holding the 4 oz. of remaining tomato sauce.

    (6) Heat 1 teaspoon cooking oil in a deep pan over medium-high heat. Add the chopped onion. Cook until you can smell the aroma from the onion. Add the bell pepper, celery, and zucchini pieces. Stir while the vegetables are being cooked. Add the dry and wet ingredients of the sauce. Mix well and cover. (Do not need to add water because the vegetables will sweat.) Let it cook for around 3 minutes. Add sliced mushrooms and tofu pieces. Mix well and cover again.

    (7) Heat 1 teaspoon cooking oil in a separate deep pan over high heat. Add the rice and stir-fry. Add the chopped egg pieces. Mix gently. When the rice has been cooked through, turn off the heat.

    (8) Remove the lid from the pan of cooking vegetables. Keep cooking if the zucchini pieces are not yet soft enough. Add cilantro pieces. Mix well. Turn off the heat.


    Serving the Jambalaya:
    Put some of the cooked rice onto a plate. Add the vegetables (with some sauce) on top of the rice. Add more chopped cilantro for garnish, if desired.

Written August 1, 2010

 


 

蝦醬臘腸炒飯

材料(二至三人份):

已放冰箱二十四小時的冷飯約三飯碗
小的椰菜半個
臘腸三條
生油一湯匙
蝦醬約一湯匙
薑米約一湯匙
黑胡椒粉適量(白胡椒粉亦可)
麻油適量

做法:

  1. 半個小椰菜洗淨,切成面積約半英寸乘半英寸的小片,放入一湯碗中,用微波爐煮三 至四分鐘,隔去煮出來的水份備用。
  2. 臘腸洗淨,切薄片,放盤子上,肉片跟肉片間不要重疊,用微波爐煮二至三分鐘,至 全熟備用。
  3. 冷飯從冰箱中取出,用一隻叉把飯略為扒鬆。
  4. 放生油於鑊中,爆香薑米,加蝦醬爆香,加入椰菜、冷飯炒勻,加臘腸片炒至鍋中物 收乾水份,灑胡椒粉及加少許麻油炒勻即成香噴噴的蝦醬臘腸炒飯。


寫於二零一一年一月二十二日