星期四, 2月 28, 2013

[通少食譜]熱情酥鴨綠咖哩 (Roasted duck with tropical fruits in green curry)


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

[Prep 準備: 10 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: N/A per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

住係Montreal, 唔好就係成日個無咩好既亞洲野食, 唔同Toronto, Vancouver咁, 好多選擇, 不過我哩邊都有樣好, 就係好多好齊既泰國食材, 除時都可以係超市買到
 
所以我今次出一個非常特別既泰菜比大家試下, 大家係香港, 可以去街市找找材料, 上次睇肥媽套"搵食", 都發現其實香港都有得買, 只係唔係超市, 要去街市尋寶
 
哩個餸非常獨特的, 用燒鴨(鵝)加綠咖哩已經好好味, 再用埋新鮮菠蘿, 辣中帶甜, 甜中帶酸, 非常之複雜, 但意外地好味道
 
我仲唔嫌煩, 將鴨肉起骨再同雞湯一齊煲成火鴨湯, 嘩, 用來做咖哩汁個膽, 真係惹味都震呀
 
哩個餸無論自用, 或整比人食, 都一樣大受歡迎,  大家一定要試下啦
 photo th113_.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
1- 燒鴨1磅左右, 切件 (Chinese Roasted Duck, cut into pieces, around 1 lbs)
2- 南瓜250克, 去皮, 切件 (Pumpkin, peeled, cut into pieces, about 250g)
3- 新鮮菠蘿150克, 去皮, 切件 (Fresh pineapples, peeled, cut into pieces, 150g)
4- 罐頭荔枝10粒左右, 隔水 (Cane lychee, drained, around 1o pieces)
5- 中型洋蔥半個, 去皮, 切件 (Onion, peeled, cut into pieces, 1 medium)
6- 新鮮金不換葉10多塊 (Fresh Thai basil leaves, around 10 pieces)
7- 新鮮檸檬葉, 5塊左右 (Fresh kaffir lime leaves, around 5 pieces)
8
- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
9- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
11- 清雞湯1/2罐, 約150毫升 (Chicken broth, 1/2 cane, 150 ml)
12- 椰汁1罐, 310毫升左右 (1 cane of coconut milk, around 310 ml
)
13- 綠咖啡膏1-2湯匙 (Thai Green curry paste, 1-2 tbsp)

.: 調味料 Seasoning :.
1- 魚露 1/2 茶匙 (Fish sauce, 1/2 tsp)
2- 糖1茶匙 (Sugar, 1 tsp)


.: 做法 Directions :.  
Step 1:
鑊用1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭, 南瓜, 綠咖哩膏和洋蔥連1/3茶匙鹽炒至洋蔥軟身 (約2分鐘), 加入雞湯煮滾

Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Add in the garlic, shallot, pumpkin, green curry paste and onion with 1/3 tsp of salt.  Stir-fry all ingredients until the onion is soft (about 2 minutes).  Add in the chicken broth and bring it to boil.


Step 2:

  
加入檸檬葉, 新鮮菠蘿, 轉中慢火, 蓋頂炆10分鐘或至南瓜腍身, 轉回中快火, 加入荔枝兜勻

Add in the kaffir leaves and fresh pineapple, and mix it well.  Cover and simmer over medium to low heat for 10 minutes or until the pumpkin is soft.  Open the lid and turn the heat back to medium -high.  Add in the lychee and mix it well.
 
Step 3: 

加入椰汁, 燒鴨, 蓋頂再炆5分鐘或至鴨肉熱透, 加入調味料和金不換葉兜勻, 上碟即成

Add in the coconut milk and roasted duck.  Cover and simmer over medium high heat for 5 minutes or until the duck is hot.  Add in the seasoning and the basil leaves and mix it well.  Dish it up and s
erve it hot.
 
.: 小貼士 Cook's notes :.
1- 金不換摘去葉後, 留下的葉枝可以連同檸檬葉一起炆, 炆後拿走棄掉即可, 令汁更香
2- 金不換不要太早加入, 否則會縮小, 賣相就不好看

3- 燒鴨不怕煩的話, 可以起骨, 再將骨和雞湯煲成鴨糖, 味道會更好
4- 各牌子的綠咖哩味道不同, 要自己喜歡加減份量
5- 一定要用新鮮菠蘿, 因為罐頭菠蘿沒有那種酸味, 影響整個汁的味道  

http://tonykarenkitchen.com/
1- Keep the basil "stick" after removing the leaves.  Add into the sauce along with kaffir leaves to enhance the sauce flavor.
2- Avoid adding the basil too early or it will shrink.

3- It is recommended to remove the bone from the roasted duck.  Then simmer the bone with chicken broth which can enhance the flavor as well..
4- Adjust the portion of green curry according to your preference.
5- It is required to use fresh pineapple because the sourness cannot be replaced by cane pineapple.

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

通之廚房一站通服務

只要在智能手機及平版電腦(Android 或 Ipad, Iphone)按裝Google Currents, 就可以訂閱"通之廚房一站通服務", 包括所有最新免費食譜, 影片, 相片, 食譜分類及最新消息等, 費用更是完全免費, 更無黑人憎的廣告騷擾

.: 詳細按裝方法, 請點激這裡 :.
通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而海外讀者可以到YesAsia購買, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看

沒有留言 :

張貼留言

Related Posts Plugin for WordPress, Blogger...