Squash laksa soup 南瓜喇沙湯

Squash laksa soup With chilli, ginger and coconut

分量 Serve: 4

材料

1 胡桃南瓜

1 乾紅辣椒

海鹽

現磨黑胡椒

橄欖油

2-3 新鮮紅辣椒(去籽)

3 蒜瓣

1 新鮮姜片(拇指大小,去皮)

1大扎 新鮮芫茜(去葉,留莖)

1湯匙 麻油

2 青檸(切半)

2湯匙 魚露

800毫升 無糖椰奶

300毫升 有機雞湯

200 米粉

可隨意加入:

1 紅辣椒(去籽,切片)

水芹(食用時放)

INGREDIENTS

1 butternut squash

1 dried red chilli

sea salt

freshly ground black pepper

olive oil

2-3 fresh red chillies, deseeded

3 cloves garlic

1 thumb-sized piece fresh ginger, peeled

1 large bunch fresh coriander, leaves picked, stalks reserved

1 tablespoon sesame oil

2 limes, zested and halved

2 tablespoons fish sauce

800 ml unsweetened light coconut milk

300 ml organic chicken stock

200 g rice noodles

1 red chilli, deseeded and sliced, optional

cress, to serve, optional

做法 METHOD

  1. 預熱焗爐至180°C/350°F。把南瓜切成兩半,去籽,然後切成8等片(皮可去可不去),放到烤盤上。

Preheat the oven to 180°C/350°F/gas 4. Halve the squash, deseed, then cut into 8 slices or chunks (skin on) and put into a roasting tray.

  1. 用槌磨碎乾辣椒和海鹽,撒在南瓜片上。淋上橄欖油。放進焗爐焗約40分鐘。

Bash up the dried chilli and a pinch of salt in a pestle and mortar. Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.

  1. 將辣椒、蒜頭、黃姜和芫茜剁碎成細粒,放進食物加工器。加入麻油、青檸汁和魚露,榨成醬汁。

Finely chop or whiz the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whiz to a thin paste.

  1. 燒熱一個鍋或鑊。把醬汁倒進鍋裡,加入2湯匙橄欖油,然後快速攪勻。煮約1分鐘後即可加入椰奶和雞湯。

Heat a large pan or wok. Pour in 2 tablespoons of olive oil and quickly stir in the paste. Cook for about a minute before adding the coconut milk and chicken stock.

  1. 把火調細,燉約15分鐘。試一下味——可按需要加入魚露、青檸汁、鹽或胡椒粉。

Turn the heat down and simmer for about 15 minutes. Taste – you may need to add fish sauce, lime juice or a bit of salt and pepper.

  1. 米粉放進湯裡,燉約數分鐘,然後分成四個碗。如你喜歡,可加入2片南瓜片,撒上紅辣椒和水芹於湯上。

Add the noodles to the soup, simmer for a few minutes, then divide between 4 bowls. Break over 2 pieces of squash. If you like, top with sliced red chilli and cress.

食譜提供 RECEIPE & PHOTO CREDIT: www.jamieoliver.com

Special Thanks to Yoyo Lai for the Chinese Translation

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