Tuesday, October 18, 2011

咖哩鸡的咖哩酱料分量 - The Ingredient of Curry Paste for Chicken Curry

(图A)
IMG_1790  Curry Ingredients : onion大葱 , garlic蒜头 , dried chilli辣椒干 ,ginger 姜, turmeric 黄姜,  galangal (lengkuas蓝姜 ),  lemongrass香茅
有一天,生病了,没有心情煮饭,连快熟面也不想动手去煮。
已经是晚上八点半了还没吃晚餐,难道真想把自己给饿死不成?
刚好,对面的梁太打电话给我.................。
我就问她 : “  你家里有没有剩菜?有就拿一些过来 。”
过了15 分钟,她就拿了一个饭盒,里面有南乳焖煮肉,还有两道青菜。
她真的是令我感动不已!

为了“报答”她,痊愈后,就做了一些咖哩酱料(Curry Paste)给她。
我就将煮一只鸡的咖哩酱料的分量拍摄下来给她看,让她一目了然。
她就知道大概要放多少的这个那个香料。
有很多妇人,也像梁太一样,不喜欢看食谱,只要靠“听”和“看”来学煮菜,也吃得全家人乐融融 !
最好是放新鲜的红辣椒,我是贪方便,才放辣椒干。辣椒多寡,视个人吃辣的程度而定。
图B咖喱香料
(图B) 
IMG_1866 Spices for cooking curry

(图C) 

IMG_1846 玉桂皮cinnamon sticks ,丁香clove和八角anise star



(D)

IMG_0284 Curry paste
我都用它们来煮咖哩排骨和咖哩鸡。
以下煮的是咖哩排骨。


IMG_1802 Pork Rib Curry Without coconut milk

咖喱鸡食谱
材料 A : (用 搅拌器打碎:)
大葱 :100 g
蒜米 : 30 g
蓝姜  50 g
姜   :30 g
辣椒干 : 50g(小辣)---100g (大辣)
香茅 :4 根

基本咖喱香料 B :( 用打碎干料的搅拌器打碎至粉状)

芫茜米( Coriander) :2 大匙( 2tbsp) = 25g
大茴香( Fennel) :1 大匙( 1 tbsp) = 10g
小茴香( Cumin): 半茶匙( 1/2 tsp)
黑胡椒粒( Black peppercorns):1 大匙( 1 tbsp) =15g
小豆蔻( Cardamons) :4 - 5 粒


材料 C :2 枝肉桂,1 个八角 + 3 个丁香。

其他材料:

椰子 1
浓椰浆 先将买回来的椰浆勿加水挤出半碗椰浆。
稀椰浆 加一碗水挤出稀的椰浆。
咖哩叶 Curry Leaves
香茅4 支拍烂(lemongrass
马铃薯 (potato)
热水3/4杯
咖哩粉 3 汤匙


咖哩鸡煮法:
.
·              *    在开镬煮咖哩之1/ 2 1 小时前,用咖哩粉和盐腌鸡肉,使之入味。

然后,A + B + C.


1. 将用料(A ) 用搅拌器打碎至细滑。( 在锅内,勿加油 先将水分炒干后,加入食油,用中火炒香(忌大火,香料会焦)。( 图:D)

2. 用料( B )  用碾机打成粉末状( 勿加水)。

3.1 +  2+ ( C ),用中火炒均匀+ 加入自己喜欢的咖哩粉 3 汤匙+ 马铃薯鸡肉 + +  咖哩叶 + 香茅+   3/4杯热水 (用热水煮,鸡肉会比较嫩)-----上盖焖煮10 分钟,让马铃薯软。

4. + 稀椰浆 一碗 加了椰浆后,不上盖,不然酱汁会太浓),煮3分钟。

5. + 浓椰浆半碗。煮2分钟。上桌。


IMG_1383 Pork Rib Curry , 咖哩排骨

13 comments:

  1. 这个博文标题题错了,应该是:《诱惑》!
    什么时候可以请我吃?哈哈哈哈哈......

    ReplyDelete
  2. 那些一粒粒的香料,还有八角那些,怎样磨碎?
    通常我买Indian curry paste,不过有点不放心,以后还是自己来弄。

    ReplyDelete
  3. hi, do you have to add the fresh ingredients at the first photo together with the dry ingredients. also pls can you post how to cook the curry paste. thanks.......from los angeles

    ReplyDelete
  4. Wai, 咦,是“诱惑”到你了吗 ?你就只顾着吃!

    helloninie , 丁香八角玉桂皮都不用碾碎。

    foothill 1023 ,recipe attached.

    ReplyDelete
  5. I like curry chicken, but lazy to cook myself... kaka...

    ReplyDelete
  6. 哇~哇~也诱惑到我啦~
    呵呵,你原来酱班耐煮的哦~我都是买些包装的·不然就拿我弟搅便便的咖哩料XP,加点搅碎的“硬果”(有点像栗子的东西)会比较浓稠~

    ReplyDelete
  7. Somewhere in Singapore , I think the ready-made curry sauce is not bad too , what you need to bear with is the freshness.


    winnie ,你也被“诱惑”到了,哈哈哈。
    你所提到的“硬果”,叫做“candlenut ” 石古仔。 煮咖哩时放了会比较香,但是,我懒得放。

    ReplyDelete
  8. your curry paste look like a Mamak style, but i did not add 大茴香( Fennel) ,小茴香( Cumin),
    黑胡椒粒( Black peppercorns). And i prefer to add dried chili instead of fresh chili.

    ReplyDelete
  9. Foothills1023 , have you tried to cook the curry ? Hope you do . Let me know the taste ?

    ReplyDelete
  10. 跟你讲hor,,,我这里有间餐馆煮的咖喱排骨可是一流的好吃....你要来吗?我请你吃~~嘻嘻~~

    ReplyDelete
  11. Sonia,I especially like this type of Nanyang style curry .

    温馨小屋,轮到你“诱惑”我了?

    ReplyDelete
  12. just to let you know that i cooked the chicken curry and omg, it turned out to be the best chicken curry we have ever had although could not get the galangal in los angeles. your recipe is cooking friendly and thanks again for sharing your recipe with us.

    ReplyDelete
  13. Foothills1023 ,I actually wrote this recipe purposely for you ! I am so glad that you "got it right", if you have galangal , it taste even better !

    Then from this recipe , you can make it to beef curry if you take beef. Or you can just refer to other curry recipes since you know the basic ingredients now.


    Happy cooking !

    ReplyDelete

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