1、Tbsp olive oil
6湯匙（1/4杯+2湯匙）橄欖油

2、1 TBSP lemon juice.
1大勺檸檬汁(可選)。

3、Marinate the scallops with sugar, salt and 1 TBSP cornflour water.
下糖、鹽及1湯匙生粉水略腌帶子。

4、Break the yolk, add 2 TBSP water, mix well.
將剩余的一個蛋黃打散，加入2大勺清水，攪拌均勻。

5、Tip in tomato purèe, tomatoes and 2 tbsp water, then stir to break up tomatoes.
這時，倒入番茄醬，番茄以及2勺水，繼續(xù)攪拌把番茄弄碎。

6、Heat same wok with 1 tbsp of oil over the high heat, add onion, then peas and sweet corns.
用同把鍋再入一大勺油，大火炒香洋蔥，然后加入豌豆和玉米粒。

7、Heat up wok with 1 TBSP oil.
加一勺油在鍋加熱。

8、Reserve 2 TBSP of the mixture to brush the tops of the LEMBAS.
保留2匙這種混合物用來刷在蘭巴斯的表層。

9、Pour over 1 TBSP of vodka and stir to dissolve. The mixture should form a thin paste.
然后加入1湯匙多一點的伏特加攪拌至松香溶解成稀糨糊狀。

10、Put all seasoning ingredients into 1 tbsp of heated oil. Stir.
將所有調味料拌勻，然后下1湯匙滾油爆香，攪拌，待用。

11、Take it out, add 1tsp vanilla, 1 tbsp butter, blend, microwave 2-3 min.
取出，加一小勺香草精，一大勺白脫油，攪拌在微波爐2-3分鐘。

12、Saute red chili and garlic in 1 TBSP oil. Add sauce mix, heat through and pour over fish fillet.
用1湯匙油爆香紅辣椒及蒜頭，加入芡汁煮熱，淋在魚柳上。

13、Gradually add sugar, about 1 TBSP at a time, beating until stiff peaks form.
逐漸加入糖，一次大概加1大勺，繼續(xù)打發(fā)到硬性發(fā)泡。

14、Now add the remaining 2 TBSP of crystal sugar, salt and chicken powder or adjust to personal taste.
加入剩余的2湯匙冰糖、鹽及雞粉或依個人口味調味。

15、Add 2 TBSP of linseed and 12 eucalyptus leaves and leave for about an hour.
然后再加入2湯匙亞麻籽和12片按樹葉，放置浸泡1小時。

16、Heat 1 TBSP butter, the rosemary and garlic in a frying pan over a medium heat.
先在煎鍋里用中高火將1湯匙的黃油、迷迭香和大蒜加熱。

tbsp翻譯