葡式糖醋鱼
咕噜肉酱
材料：
- 5 大匙番茄酱
- 3 大匙辣椒酱
- 3 大匙酸梅酱
- 2 大匙糖
- 1 大匙柠檬汁
- 1 小匙盐
做法：
将全部材料混匀煮滚便可。
注：如喜欢更酸的味道，可加入少许白米糖醋调味。
KU LOU SAUCE
- 5 tbsp tomato sauce
- 3 tbsp chilli sauce
- 3 tbsp plum sauce
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp salt
METHOD:
Mix all ingredients and bring to boil.
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葡式糖醋鱼
材料：
- 1 条鱼,约50g
- 1 粒马铃薯，煮软,切块
- 2 条红辣椒，切块
- 1 粒洋葱，切块
- 1 条红萝卜，切块
- 1 粒番茄,切块
- 1 棵芫茜
- 5 大匙咕噜肉酱
- 200 ml 水
做法：
1. 鱼洗净抹干水份．沾上粟粉放进热油中炸至金黄色。捞起沥干油份。
2. 烧热l大匙油，炒香红辣椒和洋葱．加入咕噜肉酱．马铃暮、红萝卜、番茄和芫茜炒香。
3. 加入鱼和水煮滚焖至汁浓便可享用。
(4—5人份)
酱料食谱变化：
1．糖醋鱼：先将鱼涂抹上少许盐和胡椒粉，沾上蛋液再裹上栗粉，放入热油中炸至香脆，捞起。把咕噜肉酱煮滚，淋上鱼即可。
2．糖醋鸭：先爆香洋葱，下鸡块和蕃茄炒香，加入咕噜酱和水，焖煮至鸡软汁浓便可。
存放时间：1个月(冰箱)
PORTUGUEGE STYLE FISH AND POTATO
lNGREDlENTS：
- 1 fish，about 500g
- 1 potato cooked until soft and cubed
- 2 red chillie,diced
- 1 onion diced
- 1 carrot, cubed
- 1 tomato, cut into wedges
- 1 stalk coriander leaves
- 5 tbsp Ku Lou Sauce
- 200 ml water
METHOD:
1. Clean the fish and wide until dry. Coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.
2. Heat up l tbsp oil saute chillies and onion until fragrant. Add in Ku Lou Sauce, potato, carrot，tomato，coriander leaves and stir well.
3．Add in fish, water and cook until the gravy is thick. Dish up and serve.
(Serves：4—5)
Variations：
1. Sweet and Sour Fish：Rub a little salt and pepper onto the fish, coat with beaten egg and corn flour, deep-fry until crispy and dish up. Bring Ku Lou Sauce to boil and pour over fish.
2. Sweet and Sour Chicken: Saute sliced big onion, add chicken meat,tomato and stir-fry until fragrant. Pour in Ku Lou Sauce and water cook until sauce is thick and chicken is tender.
Storage time:1 month(in the fridge)
