泰式红咖喱炒米线/Thai Vermicelli and Pork Stir Fry

香味真的超泰的

箭叶橙和香茅是必备,不然就没有泰式的香味了,prisma买的到的,仔细找找哈。买不到干脆不要做,这道菜的香味比味道还重要。

用料/Ingredient

猪肉碎200g
酱油/soy sauce2茶勺/2tsp
龙口粉丝/vermicelli noodle2小捆,我忘记称重了/forgot to weigh,just use one or two portion
泰国红咖喱/thai red curry paste2汤勺/2tbsp
白砂糖/granulated sugar1汤勺/1 tbsp
Garam masala1汤勺/1tbsp
姜丝/ginger,sliced into matches少许/a few
鱼露/fish sauce2茶勺/2tsp
香茅/lemon grass半根/half stalk
干箭叶橙/dry kaffir lime leaves5片用手指搓碎/5pcs,grate with finger
红葱头/shallot1个/1pc
水/water100g+100g
蔬菜包/veggie pack1包/1pack

做法/Instruction

1.先取碗,将猪肉碎放入,加入酱油,腌制入味,时间随意。腌制的时候做别的事。取个盆,放入粉丝,加温热的水浸泡让它泡软些,等用到粉丝的时候就软了,不用计时。

take a bowl,add minced pork,add soy sauce let it marinate until we need to use the pork,time doesn’t matter.take a big bowl,add vermicelli into it,add enough warm water to soften it,leave it until we need it later.

2.仔细说一下香茅,香茅只是增加香味,不是用来吃的,不是因为有毒哈哈因为吃它咽它跟啃甘蔗不吐甘蔗一样,一样难以下咽的口感,如果做汤的话,一整段都可以用,切长段扔汤里煮,最后弃之不用。这道菜里由于是最后一步放,煮的时间也不长,所以可以用石捣锤锤出香味,切1厘米长的小段,放锅里利用完香味后弃之不用就可以了。

prisma只能买到比较干的香茅,不过也好用的,第一步是把外面一层干掉的皮剥掉不用,然后取香味最重的底端,大概是图下我食指到大拇指的距离,用到切掉根部和其他部分,只需要香味最重的那段,用石捣锤轻轻捶出香味后用刀切1厘米长的段,放碟子里备用。

if you haven’t use lemon grass in cooking before,i can explain a little bit.lemon grass is only used for its aroma,not for chewing or eating,because it has really thick fiber texture.

peel off the outside skin of  the lemon grass,the coat is driest,so we don’t need it.and we only need the thicker part which is also the most fragrant part for cooking.its about the distance from my index finger to my thumb which showed from the picture below.

or you can smell the stalk to choose the most fragrant part.and you cut off the other part and the stem.then use stone pestle to bash gently in order to bring out the fragrant.

then cut it into about 1 cm long stalks.save it in the bowl and we use it later.

3.将所有材料提前准备好,干的箭味橙很容易掰碎,取五片用手指搓碎,搓越细越好。红葱头切丁,辣椒切碎,剩下的材料分别准备到各自的容器中,一会方便烧。

dry kaffir lime leaves are so fragile,so use your  finger to grate into a plate,as fine as possible.dice the shallot,mince the thai chili,prepare everything in advance.

4.锅中放油,加红葱头,姜丝,辣椒,炒香后加入猪肉,超导发白,熟了,倒出到碗里备用。再加一点油,关火,加入红咖喱膏,搅拌几下,加入100克的水,搅和均匀,加入garam masala,搅拌均匀后开中高火,加蔬菜,翻炒均匀,蔬菜软了后加入沥干水的米线,用铲子顺时针或者逆时针一个方向疯狂搅啊搅,这个熟的很快的,所以动作快些,不要粘锅了,将酱料都沾上粉丝后,加剩下的100克水,帮助粉丝变熟,加入糖和鱼露,搅拌均匀,加入煮熟的猪肉,再搅拌。

等粉丝快熟了的时候,加入香茅和箭味橙碎,搅拌均匀,然后等粉丝熟了,关火,用筷子去除香茅段,弃之不用,如果不够咸的话加些盐,搅拌均匀,装盘开吃。

add little bit of oil in the wok,add shallot,ginger,chili,fry it until fragrant,then add pork,cook until cooked,pour it out in a bowl for later.

add another bit of oil,turn off the heat,add curry paste,stir a little,add 100g water,stir well,then add garam masala,stir well then turn the heat back on,but use medium high heat.add veggie pack,stir well and cook until its half softened.

then add drained vermicelli,use spatula to twirl the noodle clockwise to mix and coat them with sauce.then add 100g water allow it to be cooked,add sugar and fish sauce,cooked minced meat,stir well.let it cook.

when the noodle is almost done,add lemon grass and kaffir leaves,stir well.until the noodle is cooked,turn the heat off.use chopstick to pick out the lemon grass and discard it.

taste the noodle,if not salty enough,add pinch of salt to taste.

serve!

用料图片、芬兰语名称/Ingredient Photo

从亚超买/Buy From Local Asian Market

vermicelli noodle

fish sauce

从Prsima买/Buy From Prisma

porsaan jauheliha

猪肉碎

hienosokeria

白砂糖

 Soijakastike

酱油

thai chili

小米椒

inkivääri

sitruunaruoho

香茅

红葱头,shallot

salottisipuli

kaffir limetinlehti

箭叶橙

punainen thai currytahna

泰国红咖喱膏

garam masala

懒人专用蔬菜包哈哈

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