星期一, 3月 24, 2008

食譜: 通少香茅豬扒 (Lemongrass pork chop)

煮完海南雞飯, 仲淨低唔少香茅, 係時候扮吓泰國人

, 煮啲泰國餸呀, 哈哈哈

泰國通今日介紹哩個香茅豬扒真係好易整呀, 煎完豬扒, 灑上香料就吃得, 無難度呀

好多人都覺得香茅好難切, 其實你只要係香茅上面拍幾下, 就會令香茅鬆晒, 切時就唔會再好硬, 唔需要咩攪拌器, 電鋸咁呀, 煎完嘅香茅仲會好香口添呀

唔怕辣可以加埋辣椒粒, 會更惹味, 我就怕, 所以改用紅椒扮下辣椒, 哈

正所謂: 香茅豬扒夠香口, 食時最好送啤酒

又靚又好味呀, 哈哈


tonytsang and kareny recipy
烹調時間: 40分鐘左右

材料
Ingredients:
1- 無骨豬扒6塊 (6 boneless pork chop)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 大紅椒1/4個, 切粒 (1/4 red pepper, diced)
4- 紅蔥頭1粒, 去皮, 切粒 (1 shallots, peeled, diced)
5- 青蔥1條, 切粒, (1 green onion, diced)
6- 香茅1條, 略拍, 切粒 (1 lemongrass, diced)

醃料 Seasoning: (份量只作參考)
1- 魚露2湯匙 (2 tbsp fish sauce)
2- 糖1 湯匙 (1 tbsp sugar)
3- 香茅碎1湯匙 (1 tbsp chopped lemongrass)
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
5- 粟粉1湯匙 (1 tbsp corn starch)
6- 水適量 (some water)
tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 豬扒先用刀背井字型兩面拍鬆, 先用醃20分鐘

2- 快火落油起鑊, 先把豬扒兩面煎至金黃, 再轉慢火煎熟豬扒盛起(圖1)

3- 快火落油起鑊, 爆香蒜蓉, 香茅,  紅蔥頭, 青蔥(圖2), 再加紅椒粒和1湯匙魚露略炒一陣, 灑上豬扒上即成

1- Beat the pork chop evenly on each surface twice. Marinade the pork chop with the seasoning for 20 min

2- Heat the pan with oil in high heat.  Fry the pork chop until it turns brown.  Turn the heat to low heat.  Cook the pork chop until done.  Put it on the dish(Fig1).  

3- Heat the pan with oil in high heat.  Stir-fry the lemongrass, shallots, green onion, garlic (Fig2).  Add the red pepper with 1 tbsp fish sauce, and stir-fry it for 1 min.  Add it on the top of the pork chop.
tonytsang and kareny recipy

貼士:

1- 豬扒拍鬆, 煎完就不會好硬

2- 先快火(大火)把豬扒煎封, 再用慢火去煎熟就能保持肉汁, 切忌中火慢慢煎

3- 唔怕辣可以加辣椒粒

4- 豬扒一硬身就已經是熟了, 不要再煎太耐

5- 唔想用香茅咁麻煩可以改用香茅醬

 tonytsang and kareny recip

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