template testing: 食譜: 泰式豬柳 (Pork in Thai Style )

本來想學blog友 vyvy 整泰式豬頸肉, 但豬頸肉我不嬲無買開, 所以改用豬扒切件, 味道一樣咁好呀

最好味就係加左蜜糖, 平均左本身魚露嘅鹹味, 食落酸酸甜甜地, 加埋花生碎, 非常惹味

材料又簡單, 唔需要多餘嘅配菜呀, 所以烹調時間短, 非常容易整, 包你煮得開心, 食又過癮

正所謂: 泰式豬柳易處理, 濃郁香口太好味

真係非常好味呀

tonytsang and kareny recipy
烹調時間: 40分鐘左右

材料 Ingredients:
1- 無骨豬扒6塊, (6 bonless pork chops)
2- 熟花生數粒, 壓碎 (some baked peanuts, meshed)
tonytsang and kareny recipy

醃料 Seasoning: (份量只作參考)
1- 蒜蓉2湯匙 (2 tbsp chopped garlic)
2- 鹽適量 (Some salt)
3- 糖適量 (Some sugar)
4- 魚露3湯匙 (3 tbsp fish sauce)
5- 胡椒粉適量 (some white pepper)
6- 香茅1條, 拍扁, 切粒, 非必要 (1 lemongrass, chopped, optional)

汁料 Sauce: (份量只作參考)
1- 蒜蓉1湯匙 (1 tbsp chopped garlic)
2- 魚露2湯匙 (2 tbsp fish sauce)
3- 青檸汁4湯匙 (4 tbsp lemonade)
4- 糖2湯匙 (1 tbsp sugar)
5- 辣椒醬2茶匙 (2 tsp chili sauce)
6- 芫茜適量 (Some Coriander )
7- 紅椒1/4個切粒 (1/4 red pepper, diced)
8- 金不換葉數塊 (some basil leaves)
tonytsang and kareny recipy

做法 Methods:

tonytsang and kareny recipy
1- 豬扒兩面井字形拍鬆, 切件, 再用醃料醃20分鐘 (圖1)

2- 汁料切成幼粒攪勻, 或用攪拌器幫手攪成幼粒 (圖2)

3- 快火落油起鑊, 先爆香蒜蓉, 再落豬扒炒至全熟, (圖3), 熄火, 加入1湯匙蜜糖兜勻上碟, 灑上花生碎, 吃時伴汁享用

1- Beat the pork chop evently on each surface. Cut into small pieces. Marinade with the Seasoning for 20 min (fig1)

2- Dice all the dry sauce ingredient and mix all the ingredient well. You can use a blender to make this process easier (Fig2)

3- Heat the pan with oil in high heat. Stir-fry the garlic until brown. Add and stir-fry the pork chop until done (fig3). Turn off the heat. Add the 1 tbsp of honey and mix it will the pork chop. Put it on the dish and add the peanuts. Serve with the sauce.
tonytsang and kareny recipy