星期四, 3月 31, 2011

[自創食譜]泰香藕片 (Pork with lotus roots in thai sweet chili sauce)



通少好介紹: 滋味玉子雞 (Grill Chicken with egg tofu and mayonnaise)

出埋今日,
明日就要休息了, 因為星期六, 要去朋友的聚會, 我要帶一碟作品作入場費呢, 哈哈, 今次我會整海南雞飯, 應該無問題,
最怕係唔夠時間整

大家唔知買唔買到我常用的泰國辣椒膏, 味道真係好好呀, 通常辣椒膏都係超辣, 但這個
辣椒膏就十分不同,
是甜的多過辣, 似甜醬多一點

無論炒粉, 煮餸, 都十分之好味道, 如果你買不到,
那就真的可惜了一點了, 要代替的話, 就留意我貼士的部份了
以後大家除了於blog及facebook可以找到我外,
也可以去看看我的微博, 我的微博網址是是:http://t.sina.com.cn/tonynkaren
大家不要忘記我仍在作賽中, 很
需要大家的支持的, 大家記得看完我的食譜, 要去投我一票呢, 網址是:
http://blogger.lkk.com/vote.php?recipe_id=13


檔案server又壞了
(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 35 minutes | For 份量: 4 people | Calories 熱量: 1550 (Estimated/ 估計)

材料 Ingredients
1- 豬柳400克左右, 切絲 (350g of tenderloin pork, sliced)
tonytsang and kareny recipy
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy

4- 紅椒1個, 切件 (1 red pepper, cut into pieces)
tonytsang and kareny recipy

5- 2條, 去蒂切段 (2 green onion, stemmed off, sectioned)
tonytsang and kareny recipy
6- 蓮藕約300克, 去皮切薄片 (300g of lotus roots, peeled, thinly sliced)
tonytsang and kareny recipy
7- 芽菜200克, (200g of bean sprout)
tonytsang and kareny recipy
8- 熱水3湯匙 (2 tbsp hot water)
tonytsang and kareny recipy
汁料 Sauce
份量只 供參考 (just for reference only)

tonytsang and kareny recipy
1- 泰國辣椒膏3湯匙 (3 tbsp chili paste with soy bean oil)

tonytsang and kareny recipy
2- 熱水2湯匙 (2 tbsp hot water)
tonytsang and kareny recipy
做法 Steps


1- 豬肉用通少中式醃肉法(<-按下去看解釋)醃15分鐘, 同時間, 將芽菜飛水30秒, 隔水備用, 然後易潔鑊用快火落1/2湯起鑊, 將豬肉炒熟, 盛起隔汁備用(圖1)
tonytsang and kareny recipy
2-易潔鑊洗淨抹乾, 用快火落油約1/2湯匙起鑊, 加入蒜蓉, 泰國辣椒膏, 洋蔥, 及1/3茶匙鹽炒至軟身, 加入蓮藕和3湯匙熱水將蓮藕炒透(約3分鐘) (圖2), 再紅椒和豬肉兜勻(圖3),最後加入芽菜和2湯匙熱水兜勻炒透(約2分鐘), 上碟即可享用
tonytsang and kareny recipy
1- Marinade the pork with Tony's Chinese marinade method (<-click the text to see the detail) for 15 minutes.  Meanwhile, blanch the bean sprout for 30 second.  Drain it well and put it aside.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir fry the pork until done.  Put it into a sieve and put it aside (fig.1).
tonytsang and kareny recipy
2- Clean the non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the garlic, chili paste, green onion and the onion with 1/3 tsp of salt until soft.  Stir in the lotus root with 3 tbsp of hot water and heat it through (for about 3 minutes) (fig.2).  Stir in the pork and red pepper.  Mix it well and heat it through (fig.3).  Stir in the bean sprout and 2 tbsp of hot water.  Mix all the ingredients well and heat it through.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 個人認為, 蓮藕中段用來炒是最好味的, 形狀切開時亦十分好看, 切時盡量要切薄才會易熟又爽脆
tonytsang and kareny recipy
2- 泰國辣椒膏味道偏甜而不辣的, 在賣南洋香料的地方會很容易買到, 如果真的買不到, 可以用海鮮醬2湯匙+1茶匙普通辣椒醬代替
tonytsang and kareny recipy
3- 豬肉不要一下鑊就不斷炒, 先攤開豬肉, 令一面煎至上色(微焦), 才反去另一面去煎, 當兩面都煎好了, 才開始炒動它, 將它炒熟
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- In my opinion, the middle part of the lotus root is the best part for stir-fry.  Try your best to slice it thinly as possible.  
tonytsang and kareny recipy
2-Chili paste can be found in the store which selling the herbs of South Asian.  You can replace it by using 2 tbsp of hoisin sauce with 1 tsp of normal chili paste.
tonytsang and kareny recipy
3- To cook the pork properly, pan fry and brown each side of the pork before stir-fry it. 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


 

9 則留言 :

  1. 我想問你會唔會出海南雞的食譜啊?因為我好喜歡食的!
    [版主回覆04/03/2011 21:50:00]一早出過了: http://hk.myblog.yahoo.com/tony-karen/article?mid=8480

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  2. 呢個餸好得喎..有肉有菜,適合我同老公二人世界呢..haha
    多謝你的分享,其實一路都有睇開你個blog,你d食譜真係好實用呢!
    我煮野唔叻,不過好為食,有空歡迎你來我blog坐坐.
    http://euniceng2006.mysinablog.com/index.php
    [版主回覆04/03/2011 21:51:00]多謝你支持, 其實我都唔係叻, 我都仍在學習中, 大家一起努力啦

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  3. 我黎緊都有大食會要參加,睇黎要係你度偷下師啦~
     
     
     
    [版主回覆04/03/2011 21:51:00]去party, check 吓我menu中"特別"那些食譜啦

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  4. yummy yummy
    [版主回覆04/03/2011 21:52:00](Empty)

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  5. 真係要比一百個"讚好"你呢~ 今次呢款食譜啱曬我胃口, 不過想問一下, 點樣先可以簡蓮藕

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  6. 真係要比一百個"讚好"你呢~ 今次呢款食譜啱曬我胃口, 不過想問一下, 點樣先可以簡到好既蓮藕
    [版主回覆04/03/2011 21:54:00]蓮藕通常有3節的, 我會選擇第二節去做炒的菜色, 盡量揀硬身, 光滑, 沒有凹凸不平, 頭和尾都沒有發黑, 蓮藕沒有瘀黑, 沒有滑孱孱咁就okay

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  7.         做乜幅相下面仲係寫住 "滋味玉子雞" o架!
    [版主回覆04/03/2011 21:57:00]改好, 哈哈哈

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  8. 本人確得通少很用心的做美食分享,但若有人利用這麽好的blog做廣告推銷手機,那可能弄巧成拙,反效果而己。希望通少不~~介意~~
    [版主回覆04/03/2011 21:58:00]唉, 算啦, 啲廣告已經令我對yahoo完全死心, 我定時定候就會去del

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  9. 我超喜歡食蓮藕呀 海南雞我都喜歡,我最喜歡一班人聚會自己整野食,好過訂外賣好多呀

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