上星期到清邁旅行,除咗旅行之外其實都係去學師!今次又去咗上次Miss屋企嗰度整嘢食,朋友們想學豬肉串燒,我心諗:「豬肉串燒我自己都整過好多次,既然朋友想學就睇吓Miss點樣整啦!」,各處鄉村各處麗,泰北嘅豬肉串燒同曼谷嘅串燒有啲唔一樣,無論係醃料、煮法、醬汁都有啲唔同,今次加咗自己嘅一啲心得落去泰北呢個豬肉串燒嗰,實行一個曼谷泰北fusion!整出嚟嘅豬肉串燒又香又Juicy,醬汁材料亦都簡化咗唔少!大家快啲睇吓點樣整啦!
![](https://daphnema.kitchen/wp-content/uploads/2024/06/img_4490-1001x1024.jpg)
醃料:芫荽根兩條、蒜頭兩粒、黑胡椒碎¼茶匙、椰汁兩湯匙、生抽1茶匙、魚露少許、蠔油一茶匙、糖1/4茶匙、黃薑粉¼茶匙、masala curry powder 1/4 茶匙
沙嗲醬材料:椰汁三湯匙、紅咖喱醬一茶匙、五香粉1/4茶匙、花生碎適量、椰糖一茶匙、羅望子醬1/2茶匙、魚露少許、一半的醃肉汁
其他:竹籤適量
![](https://daphnema.kitchen/wp-content/uploads/2024/06/img_4494-768x1024.jpg)
1. 梅頭豬肉洗乾淨後抹乾水,切成薄片
2. 醃料中的芫荽根、蒜頭以石盅盅碎
![](https://daphnema.kitchen/wp-content/uploads/2024/06/img_4496-1-864x1024.jpg)
4. 醃好的豬肉穿在竹籤上,每支竹籤4至5件豬肉
![](https://daphnema.kitchen/wp-content/uploads/2024/06/img_4497-1-752x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2024/06/img_4493-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2024/06/img_4492-768x1024.jpg)