檸汁魚露豬爽肉

材料-豬頸肉200克，乾蔥8粒，九層塔(取葉)2棵，紅辣椒(切片)1隻

醃料-泰國青檸汁1湯匙，魚露1湯匙，糖半茶匙

汁料-水5湯匙，泰國青檸汁1湯匙，魚露1-1湯匙半，糖1湯匙，生粉1茶匙

製法-

1.豬頸肉切薄片，與醃料拌勻待片刻。

2.乾蔥頭切半，九層塔沖深淨後取葉。

3.燒1湯匙油，爆香乾蔥，加豬頸肉片爆炒，倒入芡汁兜勻。

4.最後加九層塔葉及紅椒快手炒勻。  

Lesson 1

Dear Tammy ,

   How are you? So sorry I was not to come to say goodbye to you at the airport.

   Thanks so much for your letter. I'm happy to see your picture! you are as pretty as before, but you look slimmer - and a little sad. Why? Feel lonely sometimes? Make more friends and spend more time studying and you will feel better.  Don't forget to enjou the delicious sushi and sashimi. They are very expensive in Hong Kong.

    I'm really getting tired of the nine-to-five working life. If everything goes alright, I will be leaving for England to further my studies early next year.

    Write back and tell me more about your new school life. Miss you so much!

                                                                                                                               Best Wishes,

                                                                                                                                   Alan

銀魚仔蒸雞

材料-光雞(斬件)半隻，銀魚仔(略浸)半杯，薑絲1湯匙，蔥(切碎)1條，芫茜(切碎)1棵，粉絲(略浸)1細紮

醃料-薑汁1湯匙，生抽1-1湯匙半，麻油及胡椒粉少許，糖半茶匙，生粉2茶匙，水2湯匙

製法-

1.銀魚仔沖淨，略浸軟，用少許油及薑絲爆香。

2.雞件拌入醃料，銀魚仔及薑絲醃片刻。

3.碟內先放略浸粉絲，上面鋪上雞件，撥平，蒸15分鐘。

4.洒上芫茜及蔥碎即成。 

沙薑豬扒


材料-豬扒(2-3件)450克，洋蔥(切條)1個細，唐芹(切段)1枝，鮮沙薑(略拍鬆)數片，

沙薑粉半茶匙

醃料-沙薑粉3/4茶匙，生抽1茶匙，鹽1/4茶匙，糖半茶匙，生粉1茶匙，水及油半-1茶匙

汁料-水1/4杯，生抽1茶匙，糖半茶匙，生粉1茶匙

製法-

1.豬扒拍鬆，切細件，醃片刻，燒1-2湯匙油，把豬扒煎至8成熟，加洋蔥略兜炒，取出。

2.剩半湯匙爆炒沙薑及芹菜。

3.豬扒回鍋，與沙薑粉及洋蔥及芡汁一起炒勻。

醬爆桂魚絲

材料-桂魚(重450至500克,起肉)1條，銀芽150克，韭黃段數條，蔥絲1條，蒜頭碎5-6粒

醃料-鹽1/4茶匙，麻油及胡椒粉少許，生粉半茶匙，水1半茶匙

汁料-水5湯匙，生抽及老抽共1湯匙，糖1茶匙，生粉1茶匙

製法-

1.桂魚肉切絲，與醃料拌勻待片刻。

2.韭黃切段，蔥切絲，蒜頭切碎。

3.燒少許油，把銀芽及韭黃炒香，加蔥絲略炒，洒少許鹽，取出，隔淨，放碟內。

4.再燒2湯匙油，炒魚肉至6成熟，撥至鍋之一邊，中央加蒜茸炒香，倒入芡汁煮濃，再與魚絲一起兜勻，放銀芽等上。