星期二, 1月 01, 2008

食譜: 菠蘿海鮮炒飯 (Pineapple seafruit fried rice)

新年第一食譜就係菠蘿海鮮炒飯啦

哩個係昨日帶去朋友edmund家開party用的

菠蘿海鮮炒飯一d都唔難, 不過就好多步驟



我相信好多blog友都煮過, 大家睇下我哩個食譜睇下有無咩要改量?

正所謂: 菠蘿海鮮加炒飯, 酸甜惹味個個讚

睇下, 真係新鮮菠蘿, 唔係罐頭呀


材料 Ingredients:
1- 新鮮中型菠蘿1個 (1 medium fresh pineapple)
2- 煮好既白飯3嘜 (white rice 3 cup cooked)
3- 急凍雜錦海鮮(400g裝)2包 (Frozen sea fruit mix 400g 2 bags)
4- 去皮雞錘肉2隻 (2 Skiness, boneless chicken drum, shredded)
5- 金不換葉5-6塊 (Thai basil leaves 5-6 pieces)
6- 蒜蓉1湯匙 (chopped garlic 1 tbsp)
7- 大青椒1個 (Large green pepper, shredded)
8- 蛋4隻, 發成蛋漿 (4 eggs, blended)
9- 薑片4塊 (Ginger, 4 slides)
10- 中洋蔥1個切粒 (Medium onions, shredded)

調味粉 Seasoning:
1- 黃薑粉 1 湯匙 + 2 湯匙水成黃薑漿 (Turmeric power 1 tbsp + 2 tbsp water)
2- 李x牌咖哩醬2湯匙 (curry paste 2 tbsp)
3- 雞粉 1湯匙   (Chicken powder 1 tbsp)

做法 Methods:
1- 先將菠蘿橫切開1/4

2- 將菠蘿肉取出, 浸入鹽水
    (我用刀, 插到最深, 但不要吉穿菠蘿, 再沿邊一路戒開, 然後用鐵湯匙一匙畢出菠蘿肉, 約15分鐘)
3- 煲好滾水, 放入薑片, 將急凍雜錦海鮮出水
4- 雞肉用基本野醃一醃15分鐘, 切絲
5- 快火落油起鑊, 爆香蒜蓉, 加1湯匙咖哩醬炒熟雞肉, 放入隔水用的籬
6- 快火落油起鑊, 炒香洋蔥粒至軟身, 加入青椒略炒
7- 同時, 加入雜錦海鮮, 熟雞肉, 加1湯匙咖哩醬, 雞粉, 適量既鹽略炒, 放入隔水用的籬, 隔開所有水及油份
8- 快火落油起鑊, 落飯, 加1/3蛋漿, 快手兜勻, 加少許鹽調味, 再加1/3蛋漿, 快手兜勻, 加適量魚露調味, 再加1/3蛋漿, 快手兜勻, 最後加入黃薑漿快速兜勻
9- 加會所有材料, 略炒, 最後才加上菠蘿及金不換兜勻, 放入菠蘿內即成

1- Cut 1/4 off the pineapple like the picture above
2- Dice the pineapple by using the soup spoon.  Be aware not to break the pineapple skin
3- Boil water, put gingers and mixed seafruit boil for 5 min.  Drain the water.
4- Minarinde the chicken for 15 mins
5- Add oil to the pan with high heat.  Stir-Fry the garlic, add 1 tbsp curry paste and stir-fry the chicken until done.  Put the chicken aside
6- Add oil to the pan with high heat.  Stir-Fry the onion until it turns soft.  Add and stir-fry the green pepper
7- Add back the seafruit mix and chicken, 1tbsp curry paste, chicken powder, a bit of salt, mix all ingridents.  Put them aside
8- Add oil to the pan with high heat.  Put 1/3 of blended egg and rice.  Stir-fry it quickly.  Add a bit of salt.  Add another 1/3 of blended egg and fish sauce, mix it well with the rice.  Add the last 1/3 of blended egg and Turmic paste.  Mix it well
9- Add back the seafruit and chicken. Stir-fry it with the rice.  Add the pineapple and basil leaves at the end and mix it well. 


貼士:
1- 菠蘿浸鹽水會更甜
2- 菠蘿頭尾位置肉質比較硬, 可以不要
3- 最後可以洒上肉鬆, 會更加惹味
4- 將汁隔開, 炒飯時就唔會一pet pet


工具:
1-  隔水用的籬

同期上映: 鹽焗雞鎚

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