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泰式料理／泰式烤魚 香料辣醬真夠勁
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2014-4-7 22:26 上傳</div>
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<strong><strong><strong><strong>番茄香料辣醬（份量約2小碗）<br />
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材料：大蒜10g、紅蔥頭80g、白洋蔥100g、紫洋蔥100g、牛番茄60g、大辣椒20g、小辣椒10g、蝦醬15g、魚露50g、羅望子醬60g、砂糖、蔥花、美香菜皆少許<br />
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作法：<br />
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1.將大蒜、紅蔥頭、白洋蔥、紫洋蔥、牛番茄、大辣椒、小辣椒、蝦醬（用錫箔紙包裹）用小火烘烤至稍微軟嫩，約40分鐘。<br />
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2.把以上材料放入果汁機打碎。<br />
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3.再加入魚露、砂糖、羅望子、蔥花、美香菜攪至均勻即可。<br />
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阿明師說：繁複的特製醬汁、融合多種香料的醃醬，是小時候媽媽最常料理的一款醬汁，常拿來搭配魚類、酥炸的食物，也可以拌飯拌麵。</strong></strong></strong></strong><br />