【快餐美食】白咖喱豬扒飯 White curry pork chop rice
食材
- 豬扒 Pork chop 3塊/pcs
- 白飯 Rice 適量/To serv
- 炸葱頭碎 Deep fried chopped shallot 適量/Some
- 葱花 Chopped spring onion 少許/Some
- 洋葱 Onion 少許/Some
豬扒醃料
- 香茅粉 Lemongrass powder 2茶匙/tsp
- 香茅 Lemongrass 1條/stick
- 南薑 Galangal 15克/g
- 生抽 Soy sauce 2茶匙/tsp
- 老抽 Dark soy sauce ½茶匙/tsp
- 麻油 Sesame oil 1茶匙/tsp
- 喼汁 Worcestershire sauce 1茶匙/tsp
- 糖 Sugar 1茶匙/tsp
- 生粉 Corn starch 1湯匙/tbsp
白咖喱汁料
- 香茅 Lemongrass 1條/stick
- 南薑 Galangal 15克/g
- 檸檬葉Kaffir lime leaves 3片/pcs
- 雞湯 Chicken broth 200毫升/ml
- 水 Water 300毫升/ml
- 白咖喱粉 White curry powder 2湯匙/tbsp
- 椰奶 Coconut milk 200毫升/ml
- 生粉水 Corn starch solution 適量/Some
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1
豬扒洗淨抹乾，用刀背拍鬆 Pat dry pork chops then pound with the back side of kitchen knife.
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2
醃料用的香茅及南薑拍後切碎，連同香茅粉及其他醃料醃豬扒30分鐘 Chop the lemongrass and galangal of marinade, then maridate pork chops with all other marinate for 30 minutes.
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3
咖喱汁用的香茅拍後切段，南薑切大粒，檸檬葉撕碎 Section the lower end of lemongrass, cube galangal, shredded kaffir lime leaves of the curry sauce.
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4
加入雞湯及水，細火煲10分鐘至出味，撈起香茅、南薑及檸檬葉，湯備用 Boil with chicken broth and water over low heat for 10 minutes. Strain and set aside.
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5
用少許油炒香白咖喱粉，下湯煮至溶化 Stir fry white curry powder with a little oil until fragrant. Add chicken broth and boil until completely dissolved.
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6
下椰奶煮滾，轉中細火不斷攪拌煮3分鐘，加少許生粉水埋芡備用 Add coconut milk and bring to a boil. Turn to low heat and cook for 3 minutes. Thicken by adding corn starch solution.
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7
豬扒半煎炸至熟，切件上碟 Semi-deep fry pork chop until fully cooked. Cut into pieces and dish up.
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8
將適量白咖喱淋在豬扒上，放上洋葱、葱花及炸葱頭碎，配以白飯享用 Pour some white curry sauce on top. Granish with onion, chopped spring onion and deep fried chopped shallot. Serve with rice.
