Chin-chu bah-ìⁿ-á
Kong goá ài-chia̍h chi̍t-tiám-á long bô m̄-tio̍h; poàⁿ-mî mā-ē pe-khí-lâi pìⁿ. Che-sī goá tē-jī-pai chhe chin-chu bah-ìⁿ-á; tē-it-pai sī khì chham-ka chi̍t-ê goā-kok pêng-iú ê party, i iau-kiû múi-chi̍t-ê lâng ài chú chi̍t chhut toà khì kap tāi-ke hun-hióng. siūⁿ-lâi-siūⁿ-khì, m̄-chai beh chú siáⁿ-mi̍h. Tu̍t-jiân siūⁿ-khí ko-tiong ê sî-chūn tī-leh ka-su-khò bat kap tong-ha̍k chú kè chi̍t-chhut-chhài. Kán-tan koh ū à-chiu ê khì-bī, chhai-sióng eng-kai chia̍h-khí-lâi ē kap au-chiu ê pêng-iú só͘ chú ê bô kang-khoáⁿ.
Jī-cha̍p liap ê chin-chu bah-îⁿ-á so͘ ài chhoân ê chhâi-liāu ū:
Ti-bah (ká-bah), 300g
poàⁿ-liap chhang-thâu, chhiat-chhùi (iù)
1/4 tiâu âng-chhài-thâu, chhiat-chhùi (iù)
Kiuⁿ, 2-3 phiⁿ, chhiat-iù
Iâm
Peh hô͘-chio hún
bí (chut-bí), 2 toa-thng-sî, chìm sì tiám-cheng kú, beh chú chin-chêng chui tó-tiau
chiùⁿ-liau (ùn-liau)
moâ-iû, 2-3 tih
tāu-iû, 1 toa-thng-sî
choè-hoat:
1. Kā ká-bah kap chhiat chhùi ê chhang-thâu, âng-chhài-thâu, kiuⁿ lām choè-hoé, chhiám kiâm tiⁿ.
2. Iōng thng-sî-á a̍h-sī chhiú, kā lām hó chhài-se ê ká-bah lia̍p choè bah-îⁿ-á hêng. Liap-hó ê bah-îⁿ-á tī chut-bí lāi-toé kô͘ chi̍t lìn, chut-bí tioh ē liâm tī bah-îⁿ-á ê bīn-téng lo! Choe-hó ê bah-îⁿ-á pâi leh poâⁿ-á
3. Iōng toa hoé chhoe 10~15 hun-cheng; ài khoàⁿ bah-îⁿ-á joā-toa liap, bí mā ài chhoe ho͘ thàu.
4. Theh chi̍t-ê tāu-iû ti̍h-á, lām tāu-iû kap moâ-iû. Nā-sī ài chiah hiam, ē-tàng ka chi̍t-koa hiam-kiuⁿ-á. Bah-îⁿ-á kiâm-tiⁿ chham ū-kàu, sī m̄-bián chiùⁿ-liāu, ū chiùⁿ-liāu chiah khí-lâi mā sī boē-bái.
(漢羅)
講我愛食一點仔攏無毋著; 半暝嘛會爬起來變. 這是我第二擺炊珍珠肉圓仔; 第一擺是去參加一個外國朋友的party, 伊要求每一個人愛煮一出菜帶去及大家分享. 想來想去, 毋知欲煮啥物. 突然想起高中的時陣佇leh家事課bat及同學煮過這出菜. 簡單閣有亞洲的氣味, 猜想應該食起來會及歐洲的朋友所煮的無仝款.
二十粒的珍珠肉圓仔所愛僎的材料有:
豬肉(絞肉), 300g
半粒蔥頭, 切碎(幼)
1/4 條紅菜頭, 切碎(幼)
薑, 2-3片, 切幼
鹽
白胡椒粉
米(糯米), 2 大湯匙, 浸四點鐘久, 欲煮進前水倒掉
醬料(搵料)
麻油, 2-3滴
豆油, 1 大湯匙
做法:
1. kā絞肉及切碎的蔥頭, 紅菜頭, 薑lām做夥, 攕鹹甜.
2. 用湯匙仔抑是手, kā lām好菜蔬的絞肉捏做肉圓仔形. 捏好的肉圓仔佇糯米內底kô͘一lín, 糯米著會粘佇肉圓仔的面頂囉! 做好的肉圓仔排leh盤仔.
3. 用大火炊10~15分鐘; 愛看肉圓仔偌大粒, 米嘛愛炊乎透.
4. 提一個豆油碟仔, lām豆油及麻油. 若是愛食辛, 會當加一寡辛薑仔. 肉圓仔鹹甜摻有夠, 是毋免醬料, 有醬料食起來嘛是袂bái.
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