酸辣海蜇皮 Kerabu Jelly Fish

腌荞头材料：

荞头200克、盐1汤匙、白糖200克、清水400毫升、白醋50毫升

腌荞头做法：

1.去掉荞头青衣，只用白的部分。

2.用盐洗荞头，让它腌30分钟。

3.把白糖、清水及白醋煮至滚后让它冷却。

4.把荞头放入干净的瓶子里，倒入冷液，盖过荞头。

5.置放最少两天才可用。收入冰箱可放数个月。

材料A：

海蜇皮300克

材料B：

参峇峇拉煎2汤匙、酸柑5-6粒、白糖2汤匙、盐1茶匙

配料：

腌荞头50-80克（切丝）、大葱1粒（切丝）、烤花生茸2汤匙、蓝姜花丝1汤匙、黄梨丝50克、薄荷叶少许

做法：

1.把海蜇皮放入碗内，注入滚水川烫后放在水龙头下冲水，然后滴干切丝。（图1）

2.把材料B混合均匀。加入其余配料即可。（图2-6）

“Kiu Tao” pickle leek INGREDIENTS:

200g leek bulbs, 1 tbsp salt, 200g sugar, 400ml reveal the white bulb.

METHOD:

1.Peel away outer green layers of bulb to reveal the white bulb.

2.Wash and bulb leek with salt. Leave to drain in a colander about 30 minutes to an hour. Boil tobether sugar, water & vinegar, leave syrup to cool.

3.Pack the leek into a clean dry glass jar, add the cooled syrup to completely cover the leek.

4.Set aside to pickle for at least 2 days before using.

5.Refrigerate to keep for months.

INGREDIENTS A:

300g Jellyfish

INGREDIENTS B:

2 tbsp sambal belachan, 5-6 limes, 2 tbsp sugar, 1 tsp salt

Sub-INGREDIENTS:

50-80g pickled leek “Kiu Tao” (julienne, 8 shallots (sliced), 2 tbsps toasted ground nuts, 1 tbsp Bunga Kiantan, 50g pineapple(julieend), small bunch of mint leaves.

METHOD:

1.Use hot boiling water scald jelly fish in a bowl and drain in a colander with running tap water. Set aside and cut into small strips. (pic 1)

2.In a salad bowl, combine Ingredients B together. Add in the rest of the sub-ingredients and mix well. (pic 2-6)