星期三, 1月 05, 2011

[自創食譜]泰紅豬扒 (Pan fry pork chop with special red curry sauce)



通少好介紹: 泰紅豬扒 (Pan fry pork chop with special red curry sauce)

2011 年第一個餸(菜式),
先向大家說聲新年快樂, 希望2011年大家過得更好, 打工的就加人工, 讀書的就身體健康學業進步, 哈哈, 好啦好啦, 其他祝福的說話, 留返(留待)農歷新年先再講(再說)啦,
新一年,
我會盡量不用這麼多廣東話, 希望中國, 台灣朋友都可以看得懂, 讓更多朋友一齊來交流, 好讓我得到更多意見, 令自己再進步多一點
豬扒菜色一向都是我自信的作品, 如果大家仍然對處理豬扒很徬徨的話, 記得要留意我下面所寫的小貼士, 好多朋友試過我說過的處理方法, 都話很有用的
紅咖哩對香港, 中國甚至台灣的朋友都很陌生吧,
的確是不容易找到的, 如果真的找不到, 可以改用普通方便醬料的咖哩醬(例如李x記那一種), 味道當然大大不同, 但總比自己調整的容易及方便
我的汁料不是煮得很多, 足夠掛在豬扒就可以了, 這樣就不會太膩,
如果你喜歡很多汁撈飯(拌飯)的話, 可以加多點椰奶的

print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1450 (Estimated/ 估計)
材料 Ingredients
1- 無骨豬扒1磅左右 (1 lbs of boneless pork chop )
tonytsang and kareny recipy
2- 青椒半個, 切件 (1/2 green pepper, cut into pieces)
tonytsang and kareny recipy
3- 紅椒半個, 切件 (1/2 red pepper, cut into pieces)
tonytsang and kareny recipy
4- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
5- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
6- 蒜蓉辣椒醬1湯匙 (1 tbsp of garlic chili sauce)
tonytsang and kareny recipy
7- 泰國辣椒膏2湯匙, 非必要 (2 tbsp of thai chili paste)
tonytsang and kareny recipy
8- 紅辣椒膏1湯匙 (1 tbsp of red curry paste)
tonytsang and kareny recipy
9- 椰奶150毫升 (150 ml of coconut milk)
tonytsang and kareny recipy
10- 糖1茶匙 (1 tsp of sugar)
醃料 Seasoning
份量只供參考 (just for reference only)
1- 魚露1湯匙 (1 tbsp of fish sauce)
tonytsang and kareny recipy
2- 水1湯匙 (1 tbsp of water)
tonytsang and kareny recipy
3- 老抽1茶匙 (1 tsp of dark soya sauce)
tonytsang and kareny recipy
4- 生粉1湯匙 (1 tbsp of corn starch)
tonytsang and kareny recipy
5- 油1/2湯匙 (1/2 tbsp of oil)
tonytsang and kareny recipy
tonytsang and kareny recipy
做法 Steps

1- 豬扒兩面平均拍鬆, 再用醃料醃15分鐘, 易潔鑊用快火落油約1湯匙起鑊, 先將豬扒煎至兩面金黃, 轉中火, 將豬扒煎熟(肉變硬) (圖1), 盛起隔油備用
tonytsang and kareny recipy
2- 易潔鑊洗淨抹乾, 快火落油約1湯匙再起鑊, 先爆香蒜茸, 蒜蓉辣椒醬, 紅辣椒膏和泰國辣椒膏(圖2), 再加入洋蔥和1/3茶匙鹽炒至軟身(圖3), 加入青紅椒炒透(約2分鐘), 加入豬扒兜勻(圖5), 然後加入椰奶和糖攪勻煮滾(圖6), 熄火, 蓋頂焗2分鐘), 上碟即成
tonytsang and kareny recipy
1- Beating both side of the pork chop evenly.  Marinade with the basic seasoning for 15 minutes.  heat the non-sticky pan with 1 tbsp of oil over medium heat.  Pan-Fry the pork chop until both side turn brown.  Turn the heat to medium.  Pan-fry the pork chop until it is done (become hard) (fig.1).  Drain it well and put it aside.
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2-  Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the garlic, chili sauce, chili paste and curry paste until fragrant (fig.2).  Stir in the onion with 1/3 tsp of salt until soft (fig.3).  Stir in the green and red pepper and cook it through (about 2 minutes).  Stir in the pork chop and mix it well (fig.5).  Add the coconut milk and sugar, and heat it through (fig.6).  Turn the heat off.  Cover and simmer for 2 minutes.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 咖哩膏是由很多香料混合而成, 所以要先炒香, 香味才能散發, 如果不吃得辣, 那就用1/2湯匙, 亦不需再加其他辣椒材料, 汁料如果最後仍是很稀, 就需要開大火, 加入生粉水(生粉2湯匙+1湯匙凍水混合)埋獻
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2- 椰奶記著不要煮太耐, 否則椰子的香味會失去很多的, 最好一煮滾, 就熄火, 蓋頂焗一吓, 好讓其他材料吸引它的香味
tonytsang and kareny recipy
3- 按這裡查看 "如果處理豬扒可以又腍又多汁"  的解釋
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Curry paste contains a lot of herbs.  It is recommended to pan fry it at the beginning so the flavor can be released.  If you don't want it too spicy, use only 1/2 tsp of curry paste and skip all the chili ingredients.  If the sauce is not thicken enough, Turn the heat to high and add some corn starch mixture (2 tbsp of corn starch + 1 tbsp of cold water) to thicken the sauce
tonytsang and kareny recipy
2- Do not boiling the coconut milk for too long.  It will lost its flavor.  It is recommended to turn the heat off once it is boiled.  Cover and simmer with the other ingredient.  Let other ingredients to absorb the coconut flavor.
tonytsang and kareny recipy
3-Click here to see (how to make the best pork chop).
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe

6 則留言 :

  1. 方家在此祝願通少同太太 2011 年天天都快快樂樂~少用點廣東話?哈哈哈哈~嗯~很好,但不是容易的事~繼續努力吧~ ( btw ,新 background 同 header 好靚~)
    [版主回覆01/07/2011 22:23:00]多謝支持呀, 哈哈

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  2. 嘩!咁多調味料!唔好味就假喇!
    [版主回覆01/07/2011 22:24:00]咁先夠惹味呀

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  3.         新年快樂呀,通少!         新一年開始就已經咁激!?又辣椒醬,又兩種辣椒膏,"慶合合" 喇!
    [版主回覆01/10/2011 22:57:00]kestrel, 新年快樂呀~~~新一年, 要激啲先得嘛, 哈哈

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  4. 實在太有心機了 多謝你的細心及與大家的分享
    [版主回覆01/10/2011 23:00:00]客氣客氣

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  5. 請問: 紅咖喱(辣椒?)膏在唐人超市有賣嗎?  是一包還是一樽的?
    [版主回覆01/11/2011 21:59:00]我哩邊有, 一盒盒的

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  6. 多謝!  等我下次留意0下先!  有幅相做 reference, 搵起上0黎都容易0的-- 雖然未必個個牌子都一樣樣, 但起碼而家唔會好似盲人摸象先啦!  你真係好鬼細心0既0即!  :)
    [版主回覆01/28/2011 23:49:00]哈哈, 係呀, 未必一樣的, 不過都應該係差唔多咁上下 仲有咩問題, 都好歡迎你問呀

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