星期一, 9月 01, 2008

食譜:荔枝香鴨綠咖哩 (Grilled duck with lychee in green curry sauce)


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今日係加拿大勞動節, 太太同我都唔需要返工, 我地亦多無地方去, 因為好多舖頭都關門休息, 唔做生意呀, 哈哈

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今日雖然話放假, 但我無偷懶人, 一樣為大家出食譜, 今日哩個餸, 非常有泰國feel, 包你食完大叫"ah roy" 呢 (泰文, 解釋為好味道)

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煮咖哩用椰漿都係人都知, 不過如果再想香啲, 再想泰式一啲, 就記得要用金不換加檸檬葉, 扼爛同椰漿煮一煮先

金不換同檸檬葉可以話係泰菜最常用嘅香,

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可以令咖哩味道更上一層樓, 所以好多泰式咖哩漿都必定有加上述兩隻香料, 有啲仲會加香茅添, 都係能味道升華, 不過我就覺得佢地落得唔夠多, 所以自己會加多啲, 等個味濃啲

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你可能會覺得頭痛, 煮一餐, 買左啲金不換, 香茅同檸檬葉, 用得少少, 其他有無用, 又唔好留太耐, 咁可以點算, 無理由日日食咖哩呀 (熱氣死呀)

我比個貼士大家,

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大家不況將哩3隻香料切幼件, 再用1比3份量 (1碗香料3碗水), 用水中火去煲啲香料30分鐘至1個小時, 隔好渣, 就可以放入雪櫃儲存, 咁就可以用好耐, 非常方便又唔怕徙野啦

記得椰漿唔好煮太耐, 否則會失去香味呀, 綠咖哩我建議大家用泰式綠咖哩醬,

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雖然唔容易搵到, 但比起李x記個啲醬料黎講, 真係香濃好多, 大家去吓啲買香料嘅舖頭試吓搵吓啦

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做法簡單, 香濃惹味, 值得推薦比大家

正所謂: 荔枝香鴨綠咖哩, 香濃惹味勁好味 


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(密碼: tonytsang)
onytsang and kareny recipy
烹調時間: 45分鐘左右

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1- 燒鵝1磅半, 切件 (1.5 lbs grilled goose, cut into pieces)
tonytsang and kareny recipy
2-
 罐頭荔枝絲半罐, 去水( 1/2 cane of lychee, drained)
tonytsang and kareny recipy
3- 中型洋蔥去皮, 切件 (1 medium onion, peeled, diced)
tonytsang and kareny recipy
4- 青椒1個, 去核, 切件 (1 green pepper, cut into pieces)
tonytsang and kareny recipy
5- 粟米仔8條, 切件 (8 baby corns, cut into pieces)
tonytsang and kareny recipy


份量自供參考 (just for reference only)
tonytsang and kareny recipy
1-
 泰國綠咖哩膏1湯匙 (1 tbsp prepared green curry paste )
tonytsang and kareny recipy

2-
 椰汁500ml (500 ml unsweetened coconut milk)
tonytsang and kareny recipy
3-
 奶半杯, 非必要 (half cup of milk, optional)
tonytsang and kareny recipy
4- 金不換葉15塊 (15 pieces of thai basil leaves)tonytsang and kareny recipy
tonytsang and kareny recipy

5-
 檸檬葉10塊 (10 pieces of lemon leaves)
tonytsang and kareny recipy
6-
 荔枝糖水2湯匙 (2 tbsp of lychee syrup)



tonytsang and kareny recipy
1- 先將金不換和檸檬葉用手捽爛, 放入椰汁在鑊中用大火煲滾, 專中火煲10分鐘(圖1), 將椰汁隔渣備用
tonytsang and kareny recipy

2- 
快火落油(1湯匙)起鑊, 先爆香洋蔥用半茶匙鹽炒至軟身, 再加咖哩醬同炒(圖2), 再加入粟米仔和青椒略炒
tonytsang and kareny recipy
3- 加入椰汁, 荔枝糖水和奶(圖3),  汁料一滾轉中火, 加入荔枝, 燒鵝(圖4)蓋頂炆5分鐘, 
上碟即成 
tonytsang and kareny recipy
1- Mesh the basil and lemon leaves by hand.  Add into the coconut and boil it in the pan over high heat.  Once it is boiled, reduce the heat to medium and continue to boil for 10 minutes (fig.1).  Drain the coconut milk and put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the onion with 1/2 tsp of salt until soft.  Stir in curry paste and mix it well (fig.2).  Stir in the baby corns and green peppers.
tonytsang and kareny recipy
3- Stir in the coconut milk, lychee syrup and milk (fig.3), and heat it through.  Once it is boiled, reduce the heat to medium.  Stir in the lychee and goose (fig.4), and mix it well.  Close the lid  and simmer it for about 5 minutes.  Dish up and s
erve it in hottonytsang and kareny recipy

1- 咖哩醬含香料, 要炒過才會香
tonytsang and kareny recipy
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2- 奶有助減低辣度, 不怕辣的話可以不加
tonytsang and kareny recipy
1- Curry paste contains a lot of spices.  It taste better if you stir-fry ittonytsang and kareny recipy
2- Milk will help reducing the spicy level.  It is just optional 
tonytsang and kareny recipypy

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