星期二, 6月 26, 2012

[自創食譜] 茄香翠豬柳 (Pork slices with tomato and Thai basil)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 people |
Calories 熱量: 370 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

蕃茄同金不換真係好好朋友, 次次煮蕃茄加啲金不換, 味道真係醒神好多

好多人好奇怪, 點解我會成日都用金不換, 其實我哩邊啲超市, 好多都係越南人開的, 所以超市入面, 會有好多又平又靚嘅越南食材, 所以我會買來試, 試下試下就會成日用, 哈哈哈

我知香港唔普遍啊, 如果買唔到, 就算啦, 唔好落, 但如果有心買, 係九龍城, 應該會買到的, 不過唔落金不換都無咩問題, 最大問題係你唔落魚露, 個味道真係差天共地呀...
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

Group A
1- 豬柳400克, 切條 (Tenderloin pork, sliced, 400g)
2- 中洋蔥1個, 去皮切條 (1 Medium onion, peeled, sliced)
3- 甜椒(任何顏色)1個, 去囊, 切條 (1 bell pepper, cored, sliced)
4- 翠玉瓜約300克, 切條 (Zucchini, sliced, 300g)
5- 粟米仔8條, 切半 (8 baby corn, halved)
6- 中蕃茄2個, 切件 (2 medium tomato, cut into pieces)
7- 芽菜100克左右 (bean sprout, 100g)
8- 蒜蓉1湯匙 (minced garlic, 1 tbsp)
9- 金不換葉8塊左右 (8 Thai basil leaves)

.: 汁料 Seasoning :. http://tonykarenkitchen.com/

1- 糖1茶匙 (1 tsp sugar)
2- 熱水1/2杯 (1/2 cup of hot water)
3- 魚露2湯匙 (2 tbsp of fish sauce)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 
豬肉用"通少中式醃肉法" 醃15分鐘備用, 快火落1/2湯匙油起鑊, 將豬肉炒熟, 盛起隔油備用 
    
Marinade the pork with "Tony marinade method" for 15 minutes.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir-fry the pork until fully cooked.  Drain it in a sieve over a bowl and set it aside


2- 鑊洗淨抹乾, 快火落1/2湯匙起鑊, 加入蒜蓉和洋蔥連1/3茶匙鹽炒至軟身 
    
Clean and dry the pan well.  Heat the pan with 1/2 tbsp of oil over medium heat.  Add in the minced garlic and onion with 1/3 tsp of salt.  Stir-fry all the ingredients until the onion is soft
.
 

3-  加入翠玉瓜, 粟米仔, 甜椒兜勻炒3分鐘

Add in the zuccini, baby corn, and bell pepper.  Stir-fry all the ingredients for 3 minutes
.

 

4- 加入豬肉和蕃茄兜勻, 加入汁料, 轉中火, 蓋頂煮5分鐘, 熄火加入芽菜兜勻, 再加金不換, 蓋頂炆1分鐘,上碟即成

Add in the pork and tomato.  Add in also the sauce mixture and mix it well.  Turn the heat to medium.  Cover and simmer for 5 minutes.  Add in the bean sprout and Thai basil leaves.  Turn the heat off.  Cover and simmer for another minute.  Dish it up and serve it in hot.

.: 小貼士 Tips :.http://tonykarenkitchen.com/

1- 蕃茄要切薄一點, 才能短時間內出味, 如果不加魚露的話, 請加入適量的鹽(約1/3茶匙)才能帶出它的味道 
2- 金不換不宜明火去煮, 會失去香味及收縮
3- 各牌子魚露味道都不一樣, 盡量選用上好的品質, 自己亦要試試味, 按照情況加減份量
4- 芽菜不宜煮太耐, 會出水和失去爽口的質感
http://tonykarenkitchen.com/
1- Cut the tomato thinly so that it can release it flavor quicker.  Add some salt if you don't add fish sauce to enhance it flavor.
2- Thai basil is not suitable cooking for long time.  It will shrink and loss the flavor.
3- Adjust the taste accordingly as different brand of fish sauce will taste differently.
4- Do not overcook the bean sprout to keep it crispy texture. 

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

 
通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而海外讀者可以到YesAsia購買, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看

沒有留言 :

張貼留言

Related Posts Plugin for WordPress, Blogger...