【三餸一湯】泰式涼拌青瓜
蘋果日報 2020/06/29 07:02
食譜蔬菜水果涼拌15-30分鐘
材料：
青瓜 2條
泰式粉絲 1包
青檸 1-2個
泰國鳥眼椒 1-2條
蒜頭 2粒
芫荽 2條
乾葱 1粒
紅糖 2茶匙
魚露 1-2湯匙
做法：
1.芫荽取蒂。乾葱切粒。蒜頭拍扁，切粒。
2.青瓜洗淨，瀝乾，拍扁。
3.將乾葱、蒜頭、芫荽、紅糖和鳥眼椒加入碗中，搗爛拌勻成汁，後加入青檸汁和魚露，拌勻備用。
4.粉絲浸軟。下滾水，粉絲輕勺10秒，盛起。粉絲和青瓜放碟上，淋上汁，即成。
Thai Style Chilled Cucumber
Ingredients：
Cucumber 2 pcs
Thai glass noodles 1 pack
Lime 1-2 pcs
Bird’s eye chili 1-2 pcs
Garlic 2 pcs
Coriander 2 pcs
Shallot 1 pc
Brown sugar 2 teaspoons
Fish sauce 1-2 tablespoons
Steps：
1.Cut the pedicle of coriander. Dice shallot. Smash the garlic and dice
2.Wash the cucumber, drain and smash.
3.Put the shallot, garlic, coriander, brown sugar and bird’s eye chili into the bowl. Smash all the ingredients into sauce. Add in lime juice and fish sauce. Mix well.
4.Soak the glass noodles. Put the glass noodles into boiling water for 10 seconds, drain. Place the glass noodles and cucumber on the plate. Pour the sauce over the cucumber.
青瓜 2條
泰式粉絲 1包
青檸 1-2個
泰國鳥眼椒 1-2條
蒜頭 2粒
芫荽 2條
乾葱 1粒
紅糖 2茶匙
魚露 1-2湯匙
做法：
1.芫荽取蒂。乾葱切粒。蒜頭拍扁，切粒。
2.青瓜洗淨，瀝乾，拍扁。
3.將乾葱、蒜頭、芫荽、紅糖和鳥眼椒加入碗中，搗爛拌勻成汁，後加入青檸汁和魚露，拌勻備用。
4.粉絲浸軟。下滾水，粉絲輕勺10秒，盛起。粉絲和青瓜放碟上，淋上汁，即成。
Thai Style Chilled Cucumber
Ingredients：
Cucumber 2 pcs
Thai glass noodles 1 pack
Lime 1-2 pcs
Bird’s eye chili 1-2 pcs
Garlic 2 pcs
Coriander 2 pcs
Shallot 1 pc
Brown sugar 2 teaspoons
Fish sauce 1-2 tablespoons
Steps：
1.Cut the pedicle of coriander. Dice shallot. Smash the garlic and dice
2.Wash the cucumber, drain and smash.
3.Put the shallot, garlic, coriander, brown sugar and bird’s eye chili into the bowl. Smash all the ingredients into sauce. Add in lime juice and fish sauce. Mix well.
4.Soak the glass noodles. Put the glass noodles into boiling water for 10 seconds, drain. Place the glass noodles and cucumber on the plate. Pour the sauce over the cucumber.
