星期二, 9月 23, 2008

食譜: 綠咖哩海鮮煲 (Seafood mix in Green curry)


好忙呀, 放完假返嚟, 真係好多野要做呀, 要執野, 要洗野, 當然仲要煮飯啦, 我又病喎, 真係得閒死, 唔得閒病呀

好多blog友都對我旅行啲相好有興趣, 我特別整左2個相簿比大家睇:
風景相: http://i244.photobucket.com/albums/gg5/tonytsang_emotion/Sep%2007%20to%2021%202008%20Banff_Alaska_Vancouver/?albumview=slideshow

食物相:
http://i244.photobucket.com/albums/gg5/tonytsang_emotion/Sep%2007%20to%2021%202008%20Banff_Alaska_Vancouver/Banff_Alaska_Vancouver%20foods/?albumview=slideshow

希望大家睇得開心啦, 哈哈

食譜其實我仲有好多存貨, 今日哩個餸都係我旅行前整, 哈哈

記唔記得先前叫大家將啲檸檬葉同金不換葉煲成汁, 隔渣存放好, 今次煮咖哩就可以用得著啦

青口記得要煎一吓會香一啲, 其實都無咩要特別注意, 要小心係, 唔同牌子嘅綠咖哩會有唔同香味同辣度, 所以要自己執生, 唔好見我話落幾多就跟著落, 好易過辣又或者唔夠味呀

正所謂: 青綠咖哩海鮮煲, 人人食過都話好


print_icon-over.gif image by tonytsang_emotion
 
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onytsang and kareny recipy
烹調時間: 45分鐘左右

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1- 熟蝦12隻左右, 解凍 (12 cooked shrimps, thawed)
tonytsang and kareny recipy
2-
 大帶子8粒左右, 解凍 (8 scallops, thawed)
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
6- 急凍青口8隻,  解凍去殼 (8 thawed mussels, shell removed)
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



tonytsang and kareny recipy
1- 先將帶子切一半, 蝦去殼, 連同青口, 用少許鹽, 白胡椒粉, 粟粉醃20分鐘, 快火落1湯匙油起鑊, 將海鮮料炒熟(圖1), 隔起渣備用

2- 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5分鐘, 將椰汁隔渣備用
tonytsang and kareny recipy
tonytsang and kareny recipy

3- 
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, 再加入粟米仔和青椒略炒(圖2)
tonytsang and kareny recipy
4- 加入椰汁和奶(圖3),  汁料一滾轉中火, 加入海鮮料(圖4)兜勻, 
上碟即成 
tonytsang and kareny recipy
1- Mesh Cut the scallop in half.  Remove the shell of the shrimps.  Marinade all the sea food with some salt, white pepper, corn starch for 20 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the seafood until done (fig.1).  Put it aside.
tonytsang and kareny recipy
2- 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 5 minutes.  Drain the coconut milk and put it aside.
tonytsang and kareny recipy
3- 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.  Stir in the baby corns and green peppers (fig.2).
tonytsang and kareny recipy
4- Stir in the coconut milk and milk (fig.3), and heat it through.  Once it is boiled, reduce the heat to medium.  Stir in the seafood (fig.4), and mix it well.  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

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