泡菜海鲜豆腐煲Kimche sun dubu chi gae

苦椒醬做法SAUCE METHOD：起锅热油，把蒜茸、大葱茸及辣椒干炒香；跟着加入辣椒粉。Heat the pan with oil, saute chopped garlic, chopped onion and dry chili till fragrant, add in chili powder, stir well.

熄火，加入鱼露、麻油、盐及胡椒粉，混合均匀即可。Off the heat and add in fish sauce, sesame oil, salt and pepper.

主料做法：起锅热油，下泡菜和海螺炒均，然后下高汤和苦椒醬，煮至滚。Head some oil in pot, fry the kimchi and sea shell till fragrant, pour in stock and sauce (yang yem jang) , bring to a boil.

加入鲜虾、豆腐、黄瓜、青葱及青红辣椒，继续煮5分钟即可。When the soup is boiling, add in prawns, tofu,zucchini, spring onion, green chili and red chili. Keep boiling around 5 minutes, done.