去完旅行返嚟之後忙咗好多日,今日終於都休息!既然休息就要研究吓食譜做吓實驗喇!第一擊就整泰北金麵先啦!
喺清邁買咗一包蛋麵返嚟,差唔多一個星期,要快啲食咗佢嘅,khan soi 喺清邁嘅時候Cooking Class學過,喺文青市集又食過,然後喺玩zip line 又再食多次,次次都有啲唔一樣!顏色的我喜歡文青市集橙黃色嘅、味道我就喜歡Cooking Class老師教嘅、texture 我就鍾意喺zip line 嗰度的,自己整就結合晒三個喜歡嘅特徵,再加上一啲自己喜歡嘅醬料,自己整出嚟嘅khao sai 啱晒自己嘅口味!
Btw 大家唔好睇呢個今年顏色好橙黃色以為好辣,其實真係超級超級好食!有機會試吓整啦!
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咖喱底材料:紅咖喱醬一湯匙、masala powder 半茶匙、椰汁500毫升、椰糖一茶匙、魚露一茶匙、生抽少許、美極少許、蝦醬三份一茶匙、新鮮黃薑兩至三塊、肉薑一塊、芫荽籽半茶匙、芫荽根三條
香料:八角兩粒、桂皮兩至三片、肉豆蔻一粒、香葉一至兩塊
其他:青蔥段適量、蔥頭六粒、鹽適量、油2湯匙
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1. 雞髀先以大約一茶匙的鹽醃幾小時,過夜更佳
2. 雞髀以跑活水的方法處理後,洗淨備用
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