星期二, 1月 29, 2013

[通少食譜]惹味牛柳泰香口 (Special beef with Thai chili paste and basil)


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 15 minutes | Cook 烹調: 25 minutes| Serve 份量: 4 | Calories 熱量: 340 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
 photo th102_.gif今日哩個菜式, 用很多的泰國香料, 如果大家平時只係去開超市, 或者未必會買到所以材料, 但由於各樣材料香味比較獨特, 所以好難找到其他材料代替
如果大家有睇開肥媽的"搵食",  photo onion2063.gif都應該知道泰國香料集中係九龍城區, 否則就要去街市找找看, 通常都會有的,  photo onion2073.gif超市都有可能, 但需要去比較大型的一類碰運氣
大家如果未試過泰國辣椒膏一定要買來試下,  photo onion2047.gif我好多食譜都有用佢, 唔怕你話買完唔知煮咩, 其實佢個味道帶甜, 香口惹味, 用佢炒菜, 炒粉麵, 樣樣都得, 同蠔油一樣咁好用啊
哩個食譜真係好香口,  photo onion2042.gif包你食到停唔到口啊, 記得買齊啲材料試一下
記得試過我任何食譜, 都可以去我facebook page 刊登你作品啊

.: 材料 Ingredients :. 
1- 柳400克, 切丁 (Beef tenderloin, cut into small cubes, 400g)
2- 新鮮香茅1條, 切碎 (Fresh lemongrass, finely chopped, 1 stalk)
3- 中型洋蔥半個, 去衣, 切 (1/2 medium onion, peeled, cut into pieces)
4- 薯仔2個(150克左右), 去皮, 切件 (2 large potato, about 150g, peeled, cut into pieces)
5- 甜椒(任何顏色)1個, 去囊, 切粒 (1 bell pepper (any color), core removed, diced)
6- 蒜蓉2湯匙 (Minced garlic, 2 tbsp)
7- 新鮮金不換葉數10塊, (Fresh Thai basil leaves, around 10 pieces)
8- 紅蔥頭2粒, 去皮, 切片 (2 shallot, peeled, sliced)
9- 魚露1茶匙 (fish sauce, 1 tsp)

.: 汁料 Sauce Mixture :. 
1- 泰國辣椒膏(中辣或少辣)3湯匙 (Chili Paste With Soya Bean Oil (medium hot or less), 3 tbsp)

2- 糖1茶匙 (Sugar, 1 tsp)
3- 熱水半杯, 約120毫升 (hot water, 120ml)

.: 做法 Directions :.  
Step 1:
  
牛柳用"通少中式醃肉法" (但不要加鹽) 醃15分鐘備用, 易潔鑊用大火落1湯匙油起鑊, 將牛肉炒至7成熟, 盛起隔油備用
Marinade the beef with "
Tony's Marinade Method" (do not add salt). Heat the non-sticky pan with 1 tbsp of oil over high heat. Stir-fry the beef until it is 70% cooked. Put it in sieve over a bowl. Put it aside
.

Step 2: 

鑊洗淨抹乾, 加入1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭, 香茅碎, 甜椒和洋蔥連1/3茶匙鹽炒至軟身(約2分鐘)
Clean the pan and dry it well. Heat it again with 1/2 tbsp of oil over medium-high heat. Add in the garlic, shallot, lemongrass, bell pepper and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2 minutes).

Step 3:
 
加入薯仔炒2分鐘, 汁料攪勻至順滑, 加入汁料煮滾, 蓋頂轉中火, 炆至薯仔變腍(約10分鐘). 加入適量魚露調味, 再加入牛肉和金不換兜勻, 上碟即成
Add in the potato and stir-fry for 2 minutes.  Mix the sauce mixture until smooth.  Add in the sauce mixture and bring it to boiled. Turn the heat to medium.  Cover and simmer until the potato is soft (about 10 minutes).  Add in the fish sauce to taste.  Add in the cooked beef and basil leaves.  Mix it well and dish it up.  Serve it in hot.
 
.: 小貼士 Cook's notes :.
1- 牛肉要腍必須買牛柳或牛眼, 買錯部位牛肉想腍會有一定難度, 醃牛肉時不要加鹽, 即使一定要加, 也請於炒前才好加
2- 牛肉要逆紋切 (按這裡看看如何逆紋切牛肉)
 
3- 金不換不宜煮太耐才能保護它的香味和質感, 若嫌太大塊的話, 可以切碎後才加入
4- 不同牌子的魚露鹹味不一, 請按照味道加減份量
5- 香茅要先拍打才能令它鬆開, 否則很難切碎的

http://tonykarenkitchen.com/
1- It is better to use tenderloin beef or even rib eyes as their texture is more soft and tender. It is also not recommended to marinade it with salt.
2- It is important to cut across the grain of the beef (click here to see the detail.)
3- To keep the flavor and texture of the basil leaves, it is recommended to add in at the last step.
4- Adjust the amount of fish sauce according to its taste..
5- Mash the lemongrass to soften its texture so that it will be easier to chop.

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http://tonykarenkitchen.com/

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