上個月整個月都好忙碌,都沒有時間創作新的食譜。一直好好奇用泰國黃咖喱粉再加中式南乳會有乜嘢效果,今日終於有時間一試。用咗黃咖喱粉去醃肉,肉入面帶小小嘅咖喱味,加埋紅椒粉同埋南乳呢句惹味嘅配搭,我覺得係用BBQ醬嘅另外一個好選擇!
豬仔骨用先蒸後焗嘅方法去處理,肉質豐盈,面層就脆脆咁,不錯不錯!
聽日開始又冇晚市堂食,大家不妨跟以後嘅食譜製作呢一個簡單又好味嘅黃咖喱南乳醬燒骨比屋企人食吓!
![](https://daphnema.kitchen/wp-content/uploads/2022/01/img_4067-831x1024.jpg)
![](file:///var/mobile/Containers/Data/Application/0AE3942A-CBE5-45A1-92F7-3F5084220618/Library/Caches/Media/thumbnail-p6694-2436x2436.jpeg)
醃料:紅椒粉1/3茶匙、黃咖喱粉半茶匙、南乳3/4茶匙、日本豉油少許、黃姜粉1/3茶匙、麻油半茶匙、糖1/3茶匙、薑汁少許
醬料:日本豉油半茶匙、南乳半茶匙、黃咖喱粉1/3茶匙、老抽少許(拌勻備用)
![](https://daphnema.kitchen/wp-content/uploads/2022/01/img_4097-1-768x1024.jpg)
1. 西班牙豬仔骨首先解凍,去除筋膜位置,洗淨抹乾備用
![](https://daphnema.kitchen/wp-content/uploads/2022/01/img_4099-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/01/img_4101-1024x887.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/01/img_4102-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/01/img_4103-768x1024.jpg)